- Serving refried beans (without tortillas) - 3 Updates
- Dinner tonight 4/29/17 - 9 Updates
- freezing buttermilk - 5 Updates
- freezing buttermilk - 1 Update
- Chicken cooked in milk - 2 Updates
- Dinner tonight.... 2017/04/30 - 2 Updates
- Hey Jill. - 3 Updates
| Nancy Young <rjynlyordnospam@verizon.net>: Apr 30 01:11PM -0400 On 4/29/2017 9:57 PM, Sqwertz wrote: > people who've been here should remember. So don't get all indignant. > I'd bet money that he killed himself. All the writing was there in > big black letters on a white wall. Do you remember the date, wasn't it New Year's? nancy |
| "cshenk" <cshenk1@cox.net>: Apr 30 12:45PM -0500 jmcquown wrote in rec.food.cooking: > Imagine forcing Bruce to spend the day in a butcher shop. Must have > been like that. RIP, kili. Rot in hell, Allen Tipton. > Jill I remember Kili, Allen was a PITA. -- |
| notbob <notbob@nothome.com>: Apr 30 05:57PM > I remember Kili, As do I. I spent a lotta time on the phone, with Kili, but she never confided in me, like she did Jill. I do know it was a tragic case. > Allen was a PITA. I never liked the guy, personally, but did not really know him. In fact, I wasn't even aware he committed suicide. nb |
| U.S. Janet B. <JB@nospam.com>: Apr 30 09:58AM -0600 On Sun, 30 Apr 2017 00:12:28 -0500, Sqwertz <swertz@cluemail.compost> wrote: >impressed with it. It's tastier than the other brands I've been >buying. $6/lb in 12oz packages ($4.49). >-sw the problem with making a sub at home is getting the meat and cheese cut thin enough. I'm done trying. I just go to Blimpie's Janet US |
| U.S. Janet B. <JB@nospam.com>: Apr 30 09:59AM -0600 >seen them around lately though. >BTW, I do LOVE the Johnsonville commercial where the guy is talking to >the wild animals. heheh good one! I can't imagine why you would think something called a 'cheese sausage dog' would taste good. Janet US |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Apr 30 09:06AM -0700 On Sunday, April 30, 2017 at 11:59:34 AM UTC-4, U.S. Janet B. wrote: > >the wild animals. heheh good one! > I can't imagine why you would think something called a 'cheese sausage > dog' would taste good. If a person likes cheese on sausage (or dogs, or sausage dogs), I don't see why he wouldn't like cheese inside of those things. Not my cuppa. I was thinking about kielbasa, onions and kraut (perhaps on rye bread as a sandwich) for lunch. It's a grey, chilly day here (about 50 F with 95% relative humidity), so kielbasa sounds pretty good. I favor smoked kielbasa over fresh kielbasa. Cindy Hamilton |
| Dave Smith <adavid.smith@sympatico.ca>: Apr 30 12:11PM -0400 On 2017-04-30 11:59 AM, U.S. Janet B. wrote: >> the wild animals. heheh good one! > I can't imagine why you would think something called a 'cheese sausage > dog' would taste good. What a sec. You were upset that I shunned the idea of ready made fondue. |
| "The Greatest!" <gregorymorrowchicago07@gmail.com>: Apr 30 09:15AM -0700 Janet B. wrote: > >the wild animals. heheh good one! > I can't imagine why you would think something called a 'cheese sausage > dog' would taste good. I pick those up once in blue moon if they're on sale, it is really more about "convenience"...not a staple, more of a treat. I try to really limit myself with processed stuff like that. -- Best Greg |
| U.S. Janet B. <JB@nospam.com>: Apr 30 11:00AM -0600 On Sun, 30 Apr 2017 12:11:02 -0400, Dave Smith >> I can't imagine why you would think something called a 'cheese sausage >> dog' would taste good. >What a sec. You were upset that I shunned the idea of ready made fondue. the idea of cheese and sausage living together inside an old sausage doesn't seem right to me. Maybe they do something to keep the cheese from getting slimy. If the sausage-cheese mixture was made today and consumed today I guess it would be o.k. Janet US |
| Roy <wilagro@outlook.com>: Apr 30 10:33AM -0700 On Sunday, April 30, 2017 at 12:01:30 AM UTC-6, Bruce wrote: > >Everything went very well together. > You forgot one ingredient though: the kitchen sink would have been the > finishing touch. After all of those flavors and aromas plus the "hot" stuff, my taste-buds and tongue would need a long rest to recuperate. Can't even imagine wanting to consume all of that guck. ==== |
| Taxed and Spent <nospamplease@nonospam.com>: Apr 30 10:45AM -0700 On 4/30/2017 10:33 AM, Roy wrote: > and tongue would need a long rest to recuperate. Can't even imagine wanting > to consume all of that guck. > ==== you best stick to gumming your oatmeal. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Apr 30 10:46AM -0700 On Sunday, April 30, 2017 at 1:00:07 PM UTC-4, U.S. Janet B. wrote: > from getting slimy. If the sausage-cheese mixture was made today and > consumed today I guess it would be o.k. > Janet US I imagine that once the sausage is piping hot, the cheese melts and it's impossible to tell that it was slimy. Besides, the cheese is pasteurized and processed (like American cheese). It's pre-slimy. Cindy Hamilton Cindy Hamilton |
| U.S. Janet B. <JB@nospam.com>: Apr 30 09:55AM -0600 >just buy buttermilk if it's there and I want to use it right away but I >noticed today the carton says "unsuitable for home freezing". > Janet UK I will be interested in this answer. I use buttermilk for drinking, soaking chicken and occasionally baking. After I am done drinking what I crave and have done the chicken there is always some left. Janet US |
| notbob <notbob@nothome.com>: Apr 30 04:09PM > I use powdered. Keeps just about forever and ready in a flash. I use lemon juice or wht vinegar. The vin keeps ferever and is ready in LESS than a "flash". ;) nb |
| Dave Smith <adavid.smith@sympatico.ca>: Apr 30 12:10PM -0400 On 2017-04-30 11:55 AM, U.S. Janet B. wrote: > I will be interested in this answer. I use buttermilk for drinking, > soaking chicken and occasionally baking. After I am done drinking > what I crave and have done the chicken there is always some left. The powdered stuff works fine for baking. I imagine it would be okay for soaking chicken. I am not betting that it would be good for drinking, not that it would ever occur to me to drink it. I know some people do. My father used to drink buttermilk. |
| U.S. Janet B. <JB@nospam.com>: Apr 30 11:01AM -0600 On Sun, 30 Apr 2017 12:10:02 -0400, Dave Smith >soaking chicken. I am not betting that it would be good for drinking, >not that it would ever occur to me to drink it. I know some people do. >My father used to drink buttermilk. I have always had the powdered stuff available in my fridge. But if you already have the fresh stuff, why not use it for baking. Janet US |
| notbob <notbob@nothome.com>: Apr 30 05:17PM > you already have the fresh stuff..... Define "fresh stuff". <https://en.wikipedia.org/wiki/Buttermilk#Acidified_buttermilk> nb |
| lucretiaborgia@fl.it: Apr 30 02:14PM -0300 On Sun, 30 Apr 2017 09:55:56 -0600, U.S. Janet B. <JB@nospam.com> wrote: >soaking chicken and occasionally baking. After I am done drinking >what I crave and have done the chicken there is always some left. >Janet US I should add that when I say I freeze as cubes, after freezing I only use for baking or soaking - how it would be to drink I'm not sure. |
| "Cheri" <cherig3@newsguy.com>: Apr 30 09:56AM -0700 "Gary" <g.majors@att.net> wrote in message news:oe4n9n$rl8$3@dont-email.me... >> You're STILL going on about her. Let her go. There has to be more to >> your life than Julie. > She is slowly coming back now. He's probably stocking up on ammo. ;) Hell, he's had at least 1,000 Julie posts ready to go in his draft folder. His obsession runs deep. LOL Cheri |
| "Cheri" <cherig3@newsguy.com>: Apr 30 10:01AM -0700 "Cindy Hamilton" <angelicapaganelli@yahoo.com> wrote in message news:9c5f9bea-bd79-4bc2-bb19-136998acba46@googlegroups.com... > We're not in the bedroom. We don't appreciate your foul mouth. > Did your mother raise you to talk that way? > Cindy Hamilton I guess he doesn't comprehend the difference between a bedroom and public places, forums etc. At any rate, an *old trout* (thanks Greg) like Sheldon should know better. :) Cheri |
| Dave Smith <adavid.smith@sympatico.ca>: Apr 30 12:15PM -0400 Lamb shanks. I am going to braise them in dark beer. I imagine we will have garlic mashed potatoes with them. I am not sure about the vegetable yet. Asparagus is in season. I am not sure it will go well with braised lamb, but I can't imagine fresh asparagus not being good. I went out this morning and pulled some rhubarb and made a pie. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Apr 30 09:40AM -0700 On Sunday, April 30, 2017 at 12:14:55 PM UTC-4, Dave Smith wrote: > yet. Asparagus is in season. I am not sure it will go well with braised > lamb, but I can't imagine fresh asparagus not being good. > I went out this morning and pulled some rhubarb and made a pie. Thanks for the reminder. We're having grilled chicken tonight, and I've got some asparagus in the fridge. Looks like it'll be grilled asparagus, too. Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Apr 30 07:58AM -0700 On Saturday, April 29, 2017 at 4:40:22 PM UTC-4, Bruce wrote: > Looks like a complicated way to make your own soup to me. When I'm in > a restaurant, I'd rather have a chef cook something for me. As in: I > pay, you cook, we happy. With fondue, hot pot, or Korean barbecue, it's not just about the food: sitting around a table with your friends, talking, dunking tidbits in the hot broth, devising clever combinations of dipping sauces. Cindy Hamilton |
| "Ophelia" <OphElsinore@gmail.com>: Apr 30 04:01PM +0100 "jmcquown" wrote in message news:oe4orv$1cd$1@dont-email.me... On 4/30/2017 5:58 AM, Ophelia wrote: > == > Spotted this and thought of this thread:) > http://www.bonappetit.com/story/foods-that-dont-pair-with-wine?mbid=nl_001_04272017_Daily&CNDID=42760650&spMailingID=14943520&spUserID=MTQxNjgxNzY0OTc5S0&spJobID=963855649&spReportId=OTYzODU1NjQ5S0 Nice article, thanks! :) Jill == :) -- http://www.helpforheroes.org.uk |
| U.S. Janet B. <JB@nospam.com>: Apr 30 09:45AM -0600 On Sun, 30 Apr 2017 10:51:28 +0100, "Ophelia" <OphElsinore@gmail.com> wrote: >We don't all like the same things and there is nothing wrong with that. >As I always say, if we all liked the same things there wouldn't be enough to >go around :) but, you could be wrong! ;) Janet US |
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