Tuesday, May 21, 2019

Digest for rec.food.cooking@googlegroups.com - 25 updates in 10 topics

Dave Smith <adavid.smith@sympatico.ca>: May 20 09:41PM -0400

Grilled New York strip steaks, fresh local asparagus and a salad with
blue cheese dressing. Dessert was rhubarb pie. The rhubarb was from my
garden. I was thought It turned out that I was a a little short on
Crisco so I topped it up with butter. It turned out to be one of the
best pie crusts I ever made.
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 20 06:50PM -0700

On Monday, May 20, 2019 at 8:42:00 PM UTC-5, Dave Smith wrote:
> garden. I was thought It turned out that I was a a little short on
> Crisco so I topped it up with butter. It turned out to be one of the
> best pie crusts I ever made.
 
Your dinner sounds really, really good. And a lot of folks use a combination
of Crisco and butter. The diehards use all lard but many swear by a lard
and butter crust.
"Julie Bove" <juliebove@frontier.com>: May 20 07:11PM -0700

"Dave Smith" <adavid.smith@sympatico.ca> wrote in message
news:EHIEE.53505$bW5.10802@fx47.iad...
> garden. I was thought It turned out that I was a a little short on Crisco
> so I topped it up with butter. It turned out to be one of the best pie
> crusts I ever made.
 
Gluten free (quinoa) pasta salad here.
Dave Smith <adavid.smith@sympatico.ca>: May 20 10:14PM -0400


> Your dinner sounds really, really good. And a lot of folks use a combination
> of Crisco and butter. The diehards use all lard but many swear by a lard
> and butter crust.
 
My mother always used lard. She always complimented me on my pie crust
and wanted to know how I made it. I kept telling her it was the same as
hers, except that I used Crisco instead of lard. I think from now on it
will be 3/4 Crisco and 1/4 butter.
 
We had been getting imported asparagus all winter, but I was getting
tired of the stuff. The fresh local stuff is so much better. It is best
eaten ASAP after cutting.
Leonard Blaisdell <leoblaisdell@sbcglobal.net>: May 20 07:14PM -0700

In article <EHIEE.53505$bW5.10802@fx47.iad>, Dave Smith
> garden. I was thought It turned out that I was a a little short on
> Crisco so I topped it up with butter. It turned out to be one of the
> best pie crusts I ever made.
 
I did homemade corned beef hash with a egg on top for dinner. She said
she liked it, and that's good enough for me.
 
leo
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 20 08:49PM -0700

On Monday, May 20, 2019 at 9:14:08 PM UTC-5, Dave Smith wrote:
> and wanted to know how I made it. I kept telling her it was the same as
> hers, except that I used Crisco instead of lard. I think from now on it
> will be 3/4 Crisco and 1/4 butter.
 
Yes, the butter gives the pie crust a wonderful flavor. What's not to like
about butter?!?
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 20 08:50PM -0700

On Monday, May 20, 2019 at 9:14:27 PM UTC-5, Leonard Blaisdell wrote:
 
> I did homemade corned beef hash with a egg on top for dinner. She said
> she liked it, and that's good enough for me.
 
> leo
 
No pie crust for us to comment on?? Tsk, tsk.
Leonard Blaisdell <leoblaisdell@sbcglobal.net>: May 20 09:20PM -0700

In article <eaecf6f5-584c-48f0-86a6-0e2ad747ffe8@googlegroups.com>,
 
> No pie crust for us to comment on?? Tsk, tsk.
 
When I make my first homemade pie crust, I'll brag it all over this
group. I never made a homemade American biscuit either. I have made a
lot of English biscuits by their definition. Homemade Toll House.
Y'all knew I was a fraud, but I hate exposing myself like this :) I do
make cornbread, so that's something. I've made good sopapilla too.
 
leo
"Ophelia" <OphElsnore@gmail.com>: May 21 07:17AM +0100

"Leonard Blaisdell" wrote in message
news:200520191914247053%leoblaisdell@sbcglobal.net...
 
I did homemade corned beef hash with a egg on top for dinner. She said
she liked it, and that's good enough for me.
 
leo
 
==
 
Share you recipe please Leo? It's not something I have made much.
Leonard Blaisdell <leoblaisdell@sbcglobal.net>: May 20 11:50PM -0700

In article <gkhjg8F8qlgU2@mid.individual.net>, Ophelia
 
> Share you recipe please Leo? It's not something I have made much.
 
Sure. I took a couple of medium white potatoes, peeled them, boiled
them until nearly done, cut them into three eights inch cubes and fried
them at medium in a little oil. While they were browning, I cut up a
couple of three eights inch thick slices of already cooked corned beef
and diced that into three eights inch cubes and added it to the
potatoes. I fried a egg over easy. Then I dumped the hash onto a plate
and laid the egg on top.
It's not really a recipe. Everybody does it different. Many add onions.
Many dice smaller. Many add other stuff. We all make a hash of it :)
 
leo
"Ophelia" <OphElsnore@gmail.com>: May 21 08:51AM +0100

"Leonard Blaisdell" wrote in message
news:200520192350507385%leoblaisdell@sbcglobal.net...
 
In article <gkhjg8F8qlgU2@mid.individual.net>, Ophelia
 
> Share you recipe please Leo? It's not something I have made much.
 
Sure. I took a couple of medium white potatoes, peeled them, boiled
them until nearly done, cut them into three eights inch cubes and fried
them at medium in a little oil. While they were browning, I cut up a
couple of three eights inch thick slices of already cooked corned beef
and diced that into three eights inch cubes and added it to the
potatoes. I fried a egg over easy. Then I dumped the hash onto a plate
and laid the egg on top.
It's not really a recipe. Everybody does it different. Many add onions.
Many dice smaller. Many add other stuff. We all make a hash of it :)
 
leo
 
====
 
 
<g> How would it go with canned corned beef? I have made my own in
the past, but I'm not able go make it right now. I've saved it anyway, and
will try it out one way or another when I get the time, so thank you:)
ashleysummer877@gmail.com: May 21 12:25AM -0700

I personally have Breville BHM800SIL Handy Mixer. Very happy with my Breville (I have the model reviewed by https://www.cookwared.com/reviews/best-hand-mixer/ ). I bake a fair bit of bread/pizza dough (couple of times a month) so the more powerful engine is really good. I know some people have found the kitchen aid is not powerful enough for dough kneading.
"Julie Bove" <juliebove@frontier.com>: May 20 07:07PM -0700

"Ed Pawlowski" <esp@snet.xxx> wrote in message
news:3cmEE.99339$7A4.5064@fx04.iad...
 
> Nor am I. The choice of eatery depends on the trip. If it is a leisurely
> trip, sure, stop at the local places and off the highway as much as
> possible. If I just want to get someplace, fast and convenient rules.
 
If possible, I will pack food to take with us. Even if that's three cans.
Green beans, kidney beans and pears. Also a can opener and some paper plates
and plastic forks. Easy enough to drain the cans and eat in the car if no
clean tables are available. It's quick, cheap and healthy.
"Julie Bove" <juliebove@frontier.com>: May 20 07:08PM -0700

<itsjoannotjoann@webtv.net> wrote in message
news:14081631-c9ea-4d72-a0b9-ad6a10404834@googlegroups.com...
> be some stores in town that have some tables but the Harris Teeter that
> was
> near work had a fabulous salad bar. But alas, no tables.
 
Most of our stores have tables.
"Ophelia" <OphElsnore@gmail.com>: May 21 07:35AM +0100

"Leonard Blaisdell" wrote in message
news:200520191512005511%leoblaisdell@sbcglobal.net...
 
In article <gkghk2F214fU1@mid.individual.net>, Ophelia
 
> Cindy Hamilton
 
> ==
 
> Thank you:)
 
I'm a world class beer drinker, and I had to look growler up. If I ever
find a glass jug growler of the appropriate brand [Budweiser], I'll
post a picture of me taking a swig with the bottle crooked in my elbow.
Wait with bated breath and all that :)
 
leo
 
==
 
I look forward to that with great excitement ... :)
"Julie Bove" <juliebove@frontier.com>: May 20 07:00PM -0700

"U.S. Janet B." <JB@nospam.com> wrote in message
news:n2i5ee5gjongfepnf7cgb5se9v2nq86kfs@4ax.com...
> Some salt to taste
> 1 ½ cup cooked chicken
 
> Janet US
 
Where are the tortillas.
U.S. Janet B. <JB@nospam.com>: May 20 11:53PM -0600

On Mon, 20 May 2019 19:00:06 -0700, "Julie Bove"
>> 1 ½ cup cooked chicken
 
>> Janet US
 
>Where are the tortillas.
 
I forgot them. Cut corn tortillas in strips, place on cookie sheet
and bake until crispy. Sprinkle the strips on the soup.
"Julie Bove" <juliebove@frontier.com>: May 20 11:28PM -0700

"U.S. Janet B." <JB@nospam.com> wrote in message
news:bg47eeh5le9e7viugumr13jbgc0o8pet58@4ax.com...
 
>>Where are the tortillas.
 
> I forgot them. Cut corn tortillas in strips, place on cookie sheet
> and bake until crispy. Sprinkle the strips on the soup.
 
Thanks!
"Ophelia" <OphElsnore@gmail.com>: May 21 07:06AM +0100

"dsi1" wrote in message
news:c46ee3aa-8150-4edb-ba2e-d1d09d2d961e@googlegroups.com...
 
On Monday, May 20, 2019 at 10:39:36 AM UTC-10, Ophelia wrote:
 
> ===
 
> Looks good but we don't like egg plant/aubergine:) I do make riced
> cauliflower though ... just saying .P
 
"Just saying?" What are you... turning into a yank? :)
 
I suppose after all the years I have been here ... just sayin' <g>
 
I can understand your feelings about aubergine. It can take a while to get
used to the weird texture and nondescript taste. In my case, it took 40
years. Riced cauliflower is okay. I don't like preparing the stuff because
it gets messy and I like to be in control of what I'm cooking at all times.
:)
 
Yes, it can be messy but I do several caulis at one time and keep the
bags in the freezer. It makes life a wee bit easier:))
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penmart01@aol.com: May 20 08:12PM -0400

>> and a 5 oz one is enough for me.
 
>Usually the man gets the huge portion. Fact is, 5 oz is plenty for any
>of us but I usually have at least 8 oz. In my younger days even more.
 
I wouldn't dirty a pan for a miniscule 5 oz piece of meat, in fact
I've not seen a 5 oz steaks displayed, even the typical pork chop is
over 8 ounces but typically ssold in pairs or more, I usually buy
thick cut loin pork chops, about 1 pound each, however there's a bone
and fat to discard. I'd typically cook a 2 1/2 pound London broil and
we'd get two meals plus some for the cats. One pan to clean and we
like cold London broil, thinly sliced makes great sandwiches. I
prefer top round for London broil, it's lean and well marinated it's
very flavorful. Just don't cook past medium and it's very succulent,
we like it more than expensive fatty steak.... top round is more
flavorful than ribeye... but then chuck is more flavorful than ribeye.
Beef rib is really for people who neglect their teeth and are
afflicted with chronic TIAD... rib is tender but is the least
flavorful beef cut. For grilling my steak of choice is a 1 1/2" thk 7
bone chuck steak. It annoys me that chuck steak used to be the least
expensive cut, nowadays it's priced like filet mignon.. another steak
for those with bad teeth and chronic TIAD.
"Julie Bove" <juliebove@frontier.com>: May 20 07:10PM -0700

"Nancy2" <ellorysgirl@gmail.com> wrote in message
news:3031983f-1505-43ba-9208-6c359baaebee@googlegroups.com...
>something an unknown
> fan handed out...I certainly wouldn't. It could have anything in it.
 
> N.
 
Quite true.
John Kuthe <johnkuthern@gmail.com>: May 20 06:45PM -0700

On Monday, May 20, 2019 at 3:48:06 PM UTC-5, ZZyXX wrote:
 
> > https://www.youtube.com/watch?v=4-tY6hmKcms
 
> > John Kuthe, Climate Anarchist and Psychonaut From Way Back!
 
> so you are a criminal?
 
I was NOT TALKING ABOUT ANY PERSON! You did! :-(
 
John Kuthe...
Bruce <bruce@invalid.invalid>: May 21 09:43AM +1000

On Mon, 20 May 2019 16:34:59 -0700 (PDT), "itsjoannotjoann@webtv.net"
 
>> Can I quote you in the future?
 
>> "Give it a rest" (itsjoannotjoann)
 
>Has anyone on this group EVER stopped you from doing what you want to do?
 
Not stopped as in they left me no choice but to do as they said.
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