Sunday, April 30, 2017

Digest for rec.food.cooking@googlegroups.com - 25 updates in 9 topics

Ed Pawlowski <esp@snet.net>: Apr 30 08:41PM -0400

On 4/30/2017 12:15 PM, Dave Smith wrote:
 
> I went out this morning and pulled some rhubarb and made a pie.
 
I never understood why rhubarb even exists. I see strawberry rhubarb pie
a lot. To me, it is like Gary having a good steak and glass of wine.
Dave Smith <adavid.smith@sympatico.ca>: Apr 30 08:49PM -0400

On 2017-04-30 8:41 PM, Ed Pawlowski wrote:
 
>> I went out this morning and pulled some rhubarb and made a pie.
 
> I never understood why rhubarb even exists. I see strawberry rhubarb pie
> a lot. To me, it is like Gary having a good steak and glass of wine.
 
 
I understand that a lot of people don't like rhubarb. My wife is one of
them. I love it. My parents loved it. I have three brothers and we all
love it. A few years ago my nephew came to visit and we made a rhubarb
coffee cake. Their then three year old son was excited that we were
going to have cake. Oh,the look on his face when he bit into that cake
and tasted the rhubarb.
U.S. Janet B. <JB@nospam.com>: Apr 30 08:06PM -0600


>> I went out this morning and pulled some rhubarb and made a pie.
 
>I never understood why rhubarb even exists. I see strawberry rhubarb pie
>a lot. To me, it is like Gary having a good steak and glass of wine.
 
when I was a kid, my mother never made anything with rhubarb even
though we had a huge plant in the garden. I grew up pulling a stalk
and sprinkling it with salt to eat out in the back yard with my
friends.
Janet US
notbob <notbob@nothome.com>: May 01 03:03AM


> I never understood why rhubarb even exists.
 
I cannot accurately answer that question.
 
Prolly cuz I have zero clue. I recall my grandmother making rhubarb
pie and myself eating it and being amazed at how I lived through it to
eventually extol my grandmother's efforts. I suspect my grandmother's
rhubarb pies had literally "pounds" of sugar in 'em.
 
BTW, "Bones" did an episode where one of the "interns" used rhubarb to
"clean" the bones of a victim. Claimed rhubarb had a whole lotta
"oxalic" acid, which did .....I ferget. Here, read this:
 
https://en.wikipedia.org/wiki/Rhubarb
 
nb
dsi1 <dsi100@yahoo.com>: Apr 30 08:13PM -0700

On Sunday, April 30, 2017 at 2:41:23 PM UTC-10, Ed Pawlowski wrote:
 
> > I went out this morning and pulled some rhubarb and made a pie.
 
> I never understood why rhubarb even exists. I see strawberry rhubarb pie
> a lot. To me, it is like Gary having a good steak and glass of wine.
 
My father-in-law loved strawberry rhubarb pie. We used to get it for him. I've always wondered what the infamous rhubarb tasted like. The weird thing is that I don't believe I've ever had any. Something always distracted me and I never got a chance. I'll make it a point that when I see one, I gonna bite down on it. I mean really bite down hard! Unfortunately, I haven't seen one of those since the old man died.
Bruce <Bruce@invalid.invalid>: May 01 01:39PM +1000


>> I went out this morning and pulled some rhubarb and made a pie.
 
>I never understood why rhubarb even exists. I see strawberry rhubarb pie
>a lot. To me, it is like Gary having a good steak and glass of wine.
 
I never understand taking a vegetable and adding so much sugar to it
that it becomes a sweet. Rhubarb pie, carrot cake. Next will be
lettuce muffins.
penmart01@aol.com: Apr 30 10:16PM -0400

On Sun, 30 Apr 2017 14:37:55 -0600, U.S. Janet B. <JB@nospam.com>
wrote:
 
>sandwich maker wears gloves. I know you like Boar's Head but I don't.
>There's just something about the seasoning that makes not like it.
>Janet US
 
Not talking brand. Blimpi and Subway is NO brand, it's cold cuts made
from molded compressed mystery meats. And I've never seen a deli that
doesn't slice to order, thin/thick as you want. I sometimes buy a
thick chunk of Brawnschieger and slice it how I want at home but if
your deli has no slicer it's not a deli... perhaps you're buying whole
unsliced deli meats... I sometimes buy various whole hard salamis and
slice at home as desired, very easy to slice paper thin or however I
want with a sharp knife... a well honed carbon steel blade makes it
easy and fast... stainless steel blades suck at fine knife work.
Stainless steel knives are okay on produce but are terrible for meats,
raw or cooked. I don';t own a serrated knife those should be banned
from steak restaurants... I have a wonderful set of scalop bladed
steak knives for everyday use, they slice through steak like the feel
of fine silk. I also have a set of Samarai steak knives from Japan,
deadly sharp but need to be used on wooden trenchers. Any so-called 5
star steak house serves your steak on a porcelain plate with a
serrated ss knife LEAVE! They haven't a clue about meat, that's an
ordinary stupidmarket steak you can buy for $8 being passed off as
USDA Prime.
penmart01@aol.com: Apr 30 10:23PM -0400

On Sun, 30 Apr 2017 18:40:59 -0500, Sqwertz <swertz@cluemail.compost>
wrote:
 
 
>> Your deli doesn't have a slicer?!?!?
>> Blimpies is like Subway, fake cold cuts.
 
>Sheldon's never even eaten at a Blimpie's. But they must suck anyway.
 
I don't need to eat at Blimpies or Subway, I have eyes you cretin
dwarf.... go stuff down a few more $1/lb tube steaks with your wetback
hot peppers so you can't taste how shitty they are.
penmart01@aol.com: Apr 30 10:32PM -0400

On Mon, 01 May 2017 05:51:39 +1000, Bruce <Bruce@invalid.invalid>
wrote:
 
>>to consume all of that guck.
>>====
 
>Yes, too much of a good thing.
 
Even though it's a lot of unhealthful crapola
his presentation sucks... the dwarf eats that unhealthful mierda
every day... LOOK AT HIM... the dwarf is taller laying down than
standing up.
dsi1 <dsi100@yahoo.com>: Apr 30 07:56PM -0700

On Sunday, April 30, 2017 at 10:29:28 AM UTC-10, U.S. Janet B. wrote:
> Best with extra vinegar and oil, extra oregano and the yellow peppers.
> Perfect.
> Janet US
 
My son had a sandwich from Subway. It was pretty good. I was going to make a turkey and salami sandwich but I saw some tuna salad in the fridge - so I made a tuna sandwich. For extra sass, I put some wasabi in it. That was a very wise decision. :)
"cshenk" <cshenk1@cox.net>: Apr 30 04:58PM -0500

notbob wrote in rec.food.cooking:
 
 
> I never liked the guy, personally, but did not really know him. In
> fact, I wasn't even aware he committed suicide.
 
> nb
 
We just have someone here saying he did recently. We don't know if he
actually did, best I can recall. He may well have, but there's no
memory stirring that back then it was known. Motly I recall the back
of a car window with a memorial.
 
Carol
 
 
--
penmart01@aol.com: Apr 30 08:10PM -0400

On Sun, 30 Apr 2017 10:51:08 -0400, jmcquown <j_mcquown@comcast.net>
wrote:
 
 
>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 didn't know any of that.
If Alien Tipton is dead his picture should be removed from Mugs.
notbob <notbob@nothome.com>: May 01 02:40AM


> That's because you're a guy.
 
Yeah, it wasn't too difficult to figure that angle.
 
> Always running towards something, only to find she'd gone from the
> frying pan into the fire. Poor thing. She was sweet and kind, but
> also very naive.
 
That was my impression, also.
 
nb
Sqwertz <swertz@cluemail.compost>: Apr 30 06:40PM -0500


> Your deli doesn't have a slicer?!?!?
> Blimpies is like Subway, fake cold cuts.
 
Sheldon's never even eaten at a Blimpie's. But they must suck anyway.
 
-sw
Sqwertz <swertz@cluemail.compost>: Apr 30 08:46PM -0500

On Sun, 30 Apr 2017 17:34:42 -0400, Dave Smith wrote:
 
> We had
> managed to lose three plates, and most of the others were chippped.....
> cheap Chinese crap.
....
> http://www.thebay.com/webapp/wcs/stores/servlet/en/thebay/pacific-dots-4-piece-set-0024-40009463--24?site_refer=CSE_GGLPLA&gclid=CjwKEAjwlpbIBRCx4eT8l9W26igSJAAuQ_HGuCDYHHTsJtqYi7Mh7Pg9Z1aNp0HFH0Dd5-nI-_XsWRoCcN_w_wcB&gclsrc=aw.ds
 
Almost all the Royal Daulton stuff is also produced in China, with
some in Thailand.
 
Congratulations.
 
-sw
Sqwertz <swertz@cluemail.compost>: Apr 30 08:47PM -0500

On Sun, 30 Apr 2017 18:27:43 -0400, jmcquown wrote:
 
> Got up to 90° today.
 
Snowing in Texas yesterday and today.
 
-sw
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jmcquown <j_mcquown@comcast.net>: Apr 30 06:27PM -0400

On 4/30/2017 5:34 PM, Dave Smith wrote:
> It was a miserable, cold, wet rainy day here. I can live with it because
> the grass is green and growing, trees are coming out in leaf and the
> fruit trees are blossoming.
 
I told you Spring would get there eventually. Now I'm gonna "rub it in"
again. This was sunrise, photo taken by another resident photo hound.
NOT the view from my back yard, but somewhere around here.
 
https://s22.postimg.org/dhg7b95ox/sunrise.jpg
 
Got up to 90° today.
 
> It seemed like a good day to go out and get
> new dishes. My wife was not too excited about my project.
 
I can't say I get very excited about replacing everyday dishes, either.
 
> we really wanted and ended up with one that neither of us hated. We had
> managed to lose three plates, and most of the others were chippped.....
> cheap Chinese crap.
 
How do you manage to lose three plates? And chip a bunch of others?
Are you particularly rough on dishes?!
 
 
> Dinner is in the oven and I am looking forward to a nice meal of braised
> lamb shanks on our new dishes.
 
> http://www.thebay.com/webapp/wcs/stores/servlet/en/thebay/pacific-dots-4-piece-set-0024-40009463--24?site_refer=CSE_GGLPLA&gclid=CjwKEAjwlpbIBRCx4eT8l9W26igSJAAuQ_HGuCDYHHTsJtqYi7Mh7Pg9Z1aNp0HFH0Dd5-nI-_XsWRoCcN_w_wcB&gclsrc=aw.ds
 
I have to say those dots are rather disturbing. Those dishes would make
me dizzy.
 
I prefer very plain dishes. My everyday dishes are very simple white
with a raised lattice pattern. But hey, have fun with all the dots!
And enjoy the lamb shanks. :)
 
Jill
Dave Smith <adavid.smith@sympatico.ca>: Apr 30 07:11PM -0400

On 2017-04-30 6:27 PM, jmcquown wrote:
 
>> cheap Chinese crap.
 
> How do you manage to lose three plates? And chip a bunch of others? Are
> you particularly rough on dishes?!
 
 
Let's just say that I did not chip or break any of them. I have a dear
sweet wife, but Megatron is a little on the clumsy side.
 
 
 
>> http://www.thebay.com/webapp/wcs/stores/servlet/en/thebay/pacific-dots-4-piece-set-0024-40009463--24?site_refer=CSE_GGLPLA&gclid=CjwKEAjwlpbIBRCx4eT8l9W26igSJAAuQ_HGuCDYHHTsJtqYi7Mh7Pg9Z1aNp0HFH0Dd5-nI-_XsWRoCcN_w_wcB&gclsrc=aw.ds
 
> I have to say those dots are rather disturbing. Those dishes would make
> me dizzy.
 
The pictures don't do them justice.
 
> I prefer very plain dishes. My everyday dishes are very simple white
> with a raised lattice pattern. But hey, have fun with all the dots!
 
 
 
>And enjoy the lamb shanks. :)
 
Thanks. We did. My arm is sore from patting myself on the back. I
browned them in a heavy pot with a little olive oil in it. Then a took
them our and threw in some finely chopped carrot, celery and onion and
garlic. Then I added some dark beer, and beef stock with some parsley,
rosemary and thyme. I gave them about 3 hours in the oven at 300F,
pureed the braising goodies, reduced it and thickened it with Veloutine.
They were served with steamed green beans and garlic mashed potatoes.
 
penmart01@aol.com: Apr 30 06:06PM -0400

On Sun, 30 Apr 2017 09:47:48 -0400, jmcquown <j_mcquown@comcast.net>
wrote:
 
>never anything to rave about. And it sure isn't anything like what I
>think of when someone says "fondue".
 
>Jill
 
Fondue is a French word. Originally fondue was a way to use the left
over ends of cheese that were no longer fit for table... same as like
many Italian dishes use the old ends/rinds of cheese in soups/stews.
Most people in the US would buy up the cheese ends that are on sale
and toss all into the fondue pot, same way cheese balls are put
together from different cheese ends. No sane person would take
expensive cheese and melt it in a fondue pot... fondue is a way to
salvage cheese that's really ready for critter fodder... not much
difference between fondue and fodder. I can't imagine any normal
brained person taking perfectly good $15/lb imported Swiss cheese and
melting it, not for any reason whatsoever, unless they have more
dollars than brain cells. Even here the little market deli in town
puts out cheese ends at big discount every morning, all gets sold
within the hour, supposedly used for cooking cheese. I buy it too
when I see some I would use in an omelet, or on a pizza, or for
grating, or to go into a minestrone, or a caserole... I'll freeze
those ends because they are still good for cooking.
Bruce <Bruce@invalid.invalid>: May 01 08:25AM +1000

>difference between fondue and fodder. I can't imagine any normal
>brained person taking perfectly good $15/lb imported Swiss cheese and
>melting it
 
I bet Americans -and not just Americans- make perfect equivalents of
those Swiss cheeses, so you don't need to import anything for a good
cheese fondue.
Dave Smith <adavid.smith@sympatico.ca>: Apr 30 06:26PM -0400

> brained person taking perfectly good $15/lb imported Swiss cheese and
> melting it, not for any reason whatsoever, unless they have more
> dollars than brain cells.
 
It is a Swiss dish. The people there have cows that make the cheese
that is used in fondue. They don't have to import it.
Dave Smith <adavid.smith@sympatico.ca>: Apr 30 07:02PM -0400

On 2017-04-30 6:25 PM, Bruce wrote:
 
> I bet Americans -and not just Americans- make perfect equivalents of
> those Swiss cheeses, so you don't need to import anything for a good
> cheese fondue.
 
I don't know about that. Years ago I learned to appreciate freshly
grated Parmesan cheese over the stuff in the green tube, but it was
more expensive to buy the real thing. I found a local cheese maker that
made a Parmesan that sold for about half the price of the real thing. It
just wasn't the same. I can get a lot of locally made cheeses that pass
themselves off under various names, but they just aren't the same.
S Viemeister <firstname@lastname.oc.ku>: Apr 30 06:31PM -0400

On 4/30/2017 3:06 PM, Janet wrote:
>> +1
 
> Do you buy it when you're in Scotland, Sheila, and if so which smkt
> chain?
 
No, I buy it in the US, and tuck little packets of it in the nooks and
crannies of my suitcase. I've seen it on AmazonUK, but the prices are
ridiculous! I thought Holland and Barrett might have it but had no luck.
I have yet to find a source in Scotland, but if I do, I'll let you know.
Bruce <Bruce@invalid.invalid>: May 01 08:27AM +1000

On Sun, 30 Apr 2017 14:29:18 -0700 (PDT), dsi1 <dsi100@yahoo.com>
wrote:
 
 
>> >In these shows, the local law enforcement does a poor job of finding the killers - they're totally incompetent and superfluous. Mostly it's the local priest, or country doctor, or even gardeners doing the sleuthing.
 
>> And don't forget biddies with a handbag and purple hair.
 
>I guess Miss Marple would be the most famous of the amateur sleuths. OTOH, I'm no fan of the genre - I'm just forced to watch the shows. :)
 
I actually hate the genre. Makes me feel like a fuddy duddy and fall
asleep.
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