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| Gary <g.majors@att.net>: Apr 11 12:32PM -0400 "U.S. Janet B." wrote: > You can also ruin the taste of soup and stew by adding too many > carrots. Their sweetness can overpower a dish. Very true. Too much of a good thing deal. |
| jmcquown <j_mcquown@comcast.net>: Apr 11 04:46PM -0400 On 4/11/2019 10:24 AM, Dave Smith wrote: >> it really kicks up the flavor of the dish. > Do not follow the lead of Emeril Lagasse who seems to think that if a > little is a good a lot will be better. I can't answer for JanetB but I don't follow Emeril. I add herbs and spices to taste, not because someone on television says I should. I agree with her. A little bit of parsley. A little bit of lemon. Too much of anything can quickly destroy a dish. Jill |
| jmcquown <j_mcquown@comcast.net>: Apr 11 04:54PM -0400 > Coriander is a whole 'nother story. It is the seed of cilantro but thankfully > it tastes NOTHING like that foul weed. It has a distinct lemon taste and a > heavenly fragrance. You may keep your cilantro/coriander seeds on Brussels Sprouts. Just some butter, S&P please. I have been known to make a Brussels Sprouts casserole but there was no cilantro or coriander involved. A thick white sauce seasoned with a bit of thyme poured over the halved Brussels Sprouts in a baking dish, topped with buttered breadcrumbs, then baked. Jill |
| jmcquown <j_mcquown@comcast.net>: Apr 11 01:58PM -0400 > Do you ever watch "The Pioneer Woman" on the cooking channel?? Yes, you can > choose to leave it out if you don't like it, but I swear the woman puts > cilantro in/on e.v.e.r.y.t.h.i.n.g. Yuck. Nope, I don't watch her show. Something about her annoys me. I never watched long enough to notice how much cilantro she piles on. Is she trying to mask the taste of crappy food? As with everything, moderation is key. Jill |
| jmcquown <j_mcquown@comcast.net>: Apr 11 01:27PM -0400 On 4/11/2019 10:54 AM, U.S. Janet B. wrote: > flavor than summer squash. I've always wondered why people bother > with summer squash. > Janet US Seasonings, m'dear! They're a blank slate and you can actually do a lot with them. Plus, they aren't expensive. Jill |
| Bruce <bruce@invalid.invalid>: Apr 12 05:35AM +1000 On Thu, 11 Apr 2019 12:31:09 -0700 (PDT), dsi1 >> That said, I also like experimenting with new food tastes. >Old people will resist change more than younger. If we stick to the rfc-verse, that's certainly true. There are people here that still believe that NNTP servers and Windows is the only correct way to access newsgroups. That blows my mind. As far as I know, NNTP and Windows was never a good ol' thing. >In my case, I was never interested in sticking with the good ol' thing. Once I learned to cook a dish, I stopped making it. I like to get something that's broke and then learn how to fix it. At the moment, I have to fix my guitar, ceiling fans, and car. Oh boy. :) You have your work cut out for you with Google Groups. Good luck! |
| Gary <g.majors@att.net>: Apr 11 12:32PM -0400 Dave Smith wrote: > > flavor than summer squash. I've always wondered why people bother > > with summer squash. > That dish tastes of olive oil and Parmesan ;-) Summer squash has a very mild taste. Good on its own but can be overpowered by anything else that you add. Just like white meat chicken. |
| Gary <g.majors@att.net>: Apr 11 12:33PM -0400 jmcquown wrote: > just the word "lightly"). It's great sliced lengthwise, brushed with a > little oil, sprinkled with S&P and grilled. It's also good in squash > casserole which seems to be a "southern" US thing. It's great fried with onions as Joan mentioned. Also great, sliced thick, floured or light tempura batter, then fried. Steamed is good. Also good raw in cold salads. Added to veg soups and casserole too. Yellow squash is a good thing. Sadly, it's often way overpriced in grocery stores. If I could do a real garden, I would plant many and not so much the zucchini. I have made a good zucchini lasagna though substituting zucchini for the pasta lasagna noodles. |
| Jinx the Minx <jinxminx2@yahoo.com>: Apr 11 04:35PM > I could indeed make a pie from a Jack-o-lantern pumpkin and it would be > okay. What I did learn from my little experiment was that it's not worth > the trouble to cook up a squash and process it to make a pie. You're probably right. I won't argue that fresh is better than canned pumpkin anyway because I like the canned pumpkin just fine in pies. I no longer make pies myself because I can't eat more than a bite anyway. |
| jmcquown <j_mcquown@comcast.net>: Apr 11 04:42PM -0400 On 4/11/2019 3:11 PM, Cindy Hamilton wrote: > I'm fond of summer squash brushed with oil, salted, and grilled. No > seasonings, bread crumbs or fat (except enough to keep it from > sticking to the grill) required. Grilled summer squash is excellent! I do sprinkle with pepper as well as salt. No bread crumbs, just a brushing of oil to keep it from sticking. Quite tasty. > I'm also fond of it sauteed with garlic. > Cindy Hamilton Yep, it's good that way, too. Stir-fried yellow squash works well when cut on the diagonal and cooked in a hot wok-type pan with diced chicken, minced onion, garlic and ginger. Add a bit of broth and soy sauce and let it cook down a bit. Add a bit of fresh chopped parsley at the end and a splash of lemon juice. Jill |
| penmart01@aol.com: Apr 11 03:45PM -0400 On Thu, 11 Apr 2019 13:27:06 -0400, jmcquown <j_mcquown@comcast.net> wrote: >Seasonings, m'dear! They're a blank slate and you can actually do a lot >with them. Plus, they aren't expensive. >Jill Tantamont to plain boiled pasta. |
| dsi1 <dsi123@hawaiiantel.net>: Apr 11 12:45PM -0700 On Thursday, April 11, 2019 at 9:35:30 AM UTC-10, Bruce wrote: > >Old people will resist change more than younger. If we stick to the rfc-verse, that's certainly true. There are people here that still believe that NNTP servers and Windows is the only correct way to access newsgroups. That blows my mind. As far as I know, NNTP and Windows was never a good ol' thing. > >In my case, I was never interested in sticking with the good ol' thing. Once I learned to cook a dish, I stopped making it. I like to get something that's broke and then learn how to fix it. At the moment, I have to fix my guitar, ceiling fans, and car. Oh boy. :) > You have your work cut out for you with Google Groups. Good luck! In the future, everybody is going to be using Google Groups - yoose guys just don't know it. Well, not yet anyway, but soon you will. Hee hee. |
| Bruce <bruce@invalid.invalid>: Apr 12 05:48AM +1000 On Thu, 11 Apr 2019 12:45:50 -0700 (PDT), dsi1 >> >In my case, I was never interested in sticking with the good ol' thing. Once I learned to cook a dish, I stopped making it. I like to get something that's broke and then learn how to fix it. At the moment, I have to fix my guitar, ceiling fans, and car. Oh boy. :) >> You have your work cut out for you with Google Groups. Good luck! >In the future, everybody is going to be using Google Groups - yoose guys just don't know it. Well, not yet anyway, but soon you will. Hee hee. Maybe, but I hope they'll improve it a lot before we get to that point. |
| Gary <g.majors@att.net>: Apr 11 12:45PM -0400 Jinx the Minx wrote: > You're probably right. I won't argue that fresh is better than canned > pumpkin anyway because I like the canned pumpkin just fine in pies. I no > longer make pies myself because I can't eat more than a bite anyway. In my experience...and I've tried both ways. Using real pumpkin is a pain in the ass and not much different than using the canned pumpkin. In those cases, keep it simple and used canned. I do like the sweet potato version. Tastes the same to me. Easier to make from scratch and it's fresh not canned. No biggie though. I rarely make any pies. Apple pie or pumpkin pie (also sweet pototoe pies)...all the same for me. If I have one here, I'll skip all other food and just eat pie until it's all gone. lol...but true! Better for me to just not make pies. heheh Dammit! Now I want some pie! ;-O |
| Jinx the Minx <jinxminx2@yahoo.com>: Apr 11 04:45PM > flavor than summer squash. I've always wondered why people bother > with summer squash. > Janet US I'm not a fan of yellow squash, but I do like it in a nice vegetable tian. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Apr 11 12:55PM -0700 On Thursday, April 11, 2019 at 9:10:35 AM UTC-5, Dave Smith wrote: > it and then fries in olive oil. Let it cook on one side or a minute or > so until it gets a little colour, then flip it over and sprinkle with > freshly grated Parmesan. Delicious. It might be good but I'm not going to buy it to find out. |
| jmcquown <j_mcquown@comcast.net>: Apr 11 01:50PM -0400 On 4/11/2019 12:33 PM, Gary wrote: > and casserole too. > Yellow squash is a good thing. Sadly, it's often way overpriced > in grocery stores. Depends on where you live. Is it grown in your area? > If I could do a real garden, I would plant > many and not so much the zucchini. The problem with squash is it's a very large plant. It's not something you can grow in pots on a deck or a balcony. I know this because my father had a garden in the back yard when I was a teen. He had no idea how much space the squash plants would actually require. And for a while there we wound up with crookneck and zucchini out the wazoo. LOL > I have made a good zucchini > lasagna though substituting zucchini for the pasta lasagna > noodles. I've seen that done on cooking shows and it looks good. I simply don't make lasagna enough to think about substituting zucchini for the pasta noodles. Not saying it doesn't look or sound good. For me, lasagna is more about the filling, the sauce and the cheeses than what you use to separate the layers. :) Jill |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Apr 11 12:58PM -0700 On Thursday, April 11, 2019 at 9:54:56 AM UTC-5, U.S. Janet B. wrote:. > flavor than summer squash. I've always wondered why people bother > with summer squash. > Janet US Fried with butter, a bit of bacon grease, LOTS of chopped onions, salt, and freshly ground black pepper. Yummy. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Apr 11 12:59PM -0700 On Thursday, April 11, 2019 at 3:45:53 PM UTC-4, dsi1 wrote: > > >In my case, I was never interested in sticking with the good ol' thing. Once I learned to cook a dish, I stopped making it. I like to get something that's broke and then learn how to fix it. At the moment, I have to fix my guitar, ceiling fans, and car. Oh boy. :) > > You have your work cut out for you with Google Groups. Good luck! > In the future, everybody is going to be using Google Groups - yoose guys just don't know it. Well, not yet anyway, but soon you will. Hee hee. I bet Google drops Usenet before everybody uses Google Groups. Cindy Hamilton |
| dsi1 <dsi123@hawaiiantel.net>: Apr 11 01:01PM -0700 On Thursday, April 11, 2019 at 9:48:18 AM UTC-10, Bruce wrote: > >In the future, everybody is going to be using Google Groups - yoose guys just don't know it. Well, not yet anyway, but soon you will. Hee hee. > Maybe, but I hope they'll improve it a lot before we get to that > point. Don't count on Google spending much time and effort on this interface. They have actually reduced the features in the last 5 years or so. People that think that GG needs improvement mostly have no idea how to use the interface. That's the breaks. |
| dsi1 <dsi123@hawaiiantel.net>: Apr 11 01:02PM -0700 On Thursday, April 11, 2019 at 9:59:18 AM UTC-10, Cindy Hamilton wrote: > > In the future, everybody is going to be using Google Groups - yoose guys just don't know it. Well, not yet anyway, but soon you will. Hee hee. > I bet Google drops Usenet before everybody uses Google Groups. > Cindy Hamilton That is a possibility. I think, I'd be okay with that. |
| dsi1 <dsi123@hawaiiantel.net>: Apr 11 12:42PM -0700 On Thursday, April 11, 2019 at 9:29:30 AM UTC-10, Sheldon wrote: > >the gravy a smidge of 'body.' > Fried pork chops tonight, seasoned with Penzeys adobo. > https://www.penzeys.com/online-catalog/adobo-seasoning/c-24/p-1/pd-s Forget that white bread "adobo" chops and make the real thing. https://salu-salo.com/pork-adobo/ |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Apr 11 12:57PM -0700 On Thursday, April 11, 2019 at 3:42:28 PM UTC-4, dsi1 wrote: > > https://www.penzeys.com/online-catalog/adobo-seasoning/c-24/p-1/pd-s > Forget that white bread "adobo" chops and make the real thing. > https://salu-salo.com/pork-adobo/ He needn't forget the "white bread" version. They're probably both good. Cindy Hamilton |
| jmcquown <j_mcquown@comcast.net>: Apr 11 04:58PM -0400 >> meat before putting the lid on and letting the crockpot do its magic. Gives >> the gravy a smidge of 'body.' > Fried pork chops tonight, seasoned with Penzeys adobo. I don't know why you love that Penzey's adobo seasoning so much. I have a jar of it and it's just OK. I do better putting together other herbs and seasonings myself for something like pork chops or pork tenderloin. I'm sure your meal will taste good. Just not a fan of that adobo. Jill |
| cruciverbalist <readingnewsgroups@yahoo.com>: Apr 11 02:49PM -0400 On Thu, 11 Apr 2019 10:14:57 -0400, Dave Smith >> version I remember was The Stones and I never did like the song. >I think that it was the beginning of a downward turn in the Rolling >Stones music. [Sarcasm on] Yeah. Because Beggars Banquet, Let It Bleed, Sticky Fingers and Exile On Main Street were all commercial and artistic flops. [Sarcasm off] Sheesh. |
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