Saturday, June 22, 2019

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

"cshenk" <cshenk1@cox.net>: Jun 22 08:30AM -0500

Julie Bove wrote:
 
 
> > spanish rice is one of those things I like but never make
 
> Did not have red onion. I don't know if he likes pepperocini, but
> don't.
 
I seem to recall you have a good recipe for Spanish Rice that you have
posted from time to time?
 
Today is when I would have gone shopping but instead am at home. Don's
heart cath yesterday means he's not to be left untended for 2 days.
The good news is his heart checked out as extremely healthy for his age
with none of the plaque (cholestrol) buildup to be expected by his age.
 
The surgeon discussed diet (and post surgery care of course). She said
to keep on going just like we are. Sodium reduced and heavy on the
veggies and fruits, reliance on seafood for at least 1/3 of all meals
that have meat (seafood is meat to me).
jmcquown <j_mcquown@comcast.net>: Jun 22 09:58AM -0400

On 6/22/2019 9:30 AM, cshenk wrote:
> heart cath yesterday means he's not to be left untended for 2 days.
> The good news is his heart checked out as extremely healthy for his age
> with none of the plaque (cholestrol) buildup to be expected by his age.
 
That's good news!
 
> to keep on going just like we are. Sodium reduced and heavy on the
> veggies and fruits, reliance on seafood for at least 1/3 of all meals
> that have meat (seafood is meat to me).
 
I've always had the impression you cook/eat healthy food. Pssst, I
consider fish/seafood to be meat, too. :)
 
Jill
"cshenk" <cshenk1@cox.net>: Jun 22 09:41AM -0500

jmcquown wrote:
 
 
> I've always had the impression you cook/eat healthy food. Pssst, I
> consider fish/seafood to be meat, too. :)
 
> Jill
 
Hehe yes, good news indeed. He was at the ER with an apparent heart
attack a month ago but it was decided that was not it. They also said
it might have been a lung related infection that would feel similar so
put him on antibiotics and he felt better very soon.
 
This was followup as a stress test showed some mild abnormality but the
surgeon didnt find anything wrong at all. In fact, he looked to the
camera to be the heart of someone 30 years younger which lead to the
short (4-5 minutes) diet discussion.
 
Yup on the seafood/fish. I'm careful to caveat it after finding I
seriously offended some Catholic folks (and similar) by chuckling at
'meatless Friday' (whole salmon anyone?).
 
While we have junk food sometimes here, generally, we eat healthy
almost every day. The majority of what we eat is made from scratch if
you accept that canned tomato products fit in there. It isn't the
occasional order out of Dominos that 'gets ya'. It's the extra junk
added to pre-made stuff eaten every day.
 
When I grocery shop, I spend 35% of the time in the fresh veggies and
fruit section (plus potatoes and onions), 35% in the fresh meat and
seafood section, 10% in the canned section, 5% in the flour/baking
section, and the rest might be a pet food isle or might be low on
bandaids, or something specific like dried beans, rice, or Pepsi.
 
Will you see something else in our cart (might be 2)? Yes, but 80% by
volume of cart will be staples, veggies and meats. The rest might be
Pepsi, aluminium foil, coffee creamers (I supply them at work as my
part of the coffee mess).
 
Although a very different person from Julie, she also is a bit like me
in how she cooks in _some_ ways. She seems to start (like I do) with
what she has in fresh foods, and work on from there.
 
The difference is she seems to start with an idea then look for the
parts while I start with what I have and work onwards from there.
"Ophelia" <OphElsnore@gmail.com>: Jun 22 03:56PM +0100

"cshenk" wrote in message
news:YKednYYU_ofosJPAnZ2dnUU7-SvNnZ2d@giganews.com...
 
Julie Bove wrote:
 
 
> > spanish rice is one of those things I like but never make
 
> Did not have red onion. I don't know if he likes pepperocini, but
> don't.
 
I seem to recall you have a good recipe for Spanish Rice that you have
posted from time to time?
 
Today is when I would have gone shopping but instead am at home. Don's
heart cath yesterday means he's not to be left untended for 2 days.
The good news is his heart checked out as extremely healthy for his age
with none of the plaque (cholestrol) buildup to be expected by his age.
 
The surgeon discussed diet (and post surgery care of course). She said
to keep on going just like we are. Sodium reduced and heavy on the
veggies and fruits, reliance on seafood for at least 1/3 of all meals
that have meat (seafood is meat to me).
 
===
 
Good news, but I didn't know he has had heart surgery??
jmcquown <j_mcquown@comcast.net>: Jun 22 11:28AM -0400

On 6/22/2019 10:41 AM, cshenk wrote:
> seafood section, 10% in the canned section, 5% in the flour/baking
> section, and the rest might be a pet food isle or might be low on
> bandaids, or something specific like dried beans, rice, or Pepsi.
 
Wow, you've got your shopping narrowed down to percentages?
 
I don't bake bread anymore but I hit up the grocery store bakery for
their (Bruce may chime in and say it isn't) sourdough bread. The bakery
is right next to the produce section so I immediately go to look for
veggies. Sometimes fruit, although I don't eat a great deal of fresh
fruit. It's not that I don't like fruit, I just can't be guaranteed I'd
actually eat that gorgeous plum or those beautiful berries before they
spoil.
 
I buy canned fruit. It stores in the pantry for a long time. Chill
before opening the can and snacking. Frozen berries are fun, too. Make
a chilled blender drink with frozen berries and sparkling water
sometime. (Alcohol not required.)
 
I move from the produce department, where I've bought vegetables I know
I'll use up before they spoil, to the fish/seafood department. Beyond
that is the beef, pork, chicken. I peruse.
 
From there I walk to the back where the milk and cheese is. Butter is
nearby.
 
I occasionally have to make a side-trip down an aisle to buy oil or
dried herbs/spices, peanut butter, things like that.
 
> volume of cart will be staples, veggies and meats. The rest might be
> Pepsi, aluminium foil, coffee creamers (I supply them at work as my
> part of the coffee mess).
 
(snippage)
 
There was a time when I looked at other people's shopping carts. These
days I don't care. I don't care if they look at what I buy, either.
 
Jill
Dave Smith <adavid.smith@sympatico.ca>: Jun 22 10:18AM -0400

On 2019-06-22 12:24 a.m., dsi1 wrote:
> an article that said the median price of a home in
> Detroit is $6,500. That was startling until I
> realized it must be a typo.
 
It's a good place to be from. It is a pretty bad place these days.
Structure fires are a major problem. While other comparable mid west
cities see maybe on structure fire per day, Detroit had 2,736 last
year, and that is a big improvement over 2014 when they had 4,741. Go
for a virtual tour on Google Maps street view. They are residential
areas where entire blocks are gone
> location, location, location, I'm guessing
> they're talking about places where you won't
> get beaten, mugged, or murdered. :)
 
There are lots of nice places in Michigan.... but not Detroit.
 
I don't know about the education system there. I had some cousins in
Allen Park, just south of Detroit. They are just about the same latitude
as us, maybe 30 miles south. My cousin argues with my brother that
Toronto could not expand because of permafrost. Good for him that he
knew about permafrost, but that stuff is a long, long way north from here.
jmcquown <j_mcquown@comcast.net>: Jun 22 10:34AM -0400

>> intermittent bouts of amnesia and have problems recalling memories or
>> words.
 
> Dementia.
 
Gotta love it. Near perfect memory with intermittent bouts of amnesia.
Who am I? Where am I? LOL
 
>> But then later they just pop into my head...
 
> I'm rolling up my pant legs.
 
Get out the hip waders, it's getting deep. :)
 
The OP's been here almost 5 months... well gee, that's quite an
accomplishment! I guess he's forgotten he barged in raving about
religion which earned him an immediate trip to the bozo bin.
 
Jill
ChristKiller@deathtochristianity.pl: Jun 22 10:10AM -0500

On Sat, 22 Jun 2019 10:34:01 -0400, jmcquown <j_mcquown@comcast.net>
wrote:
 
 
>> Dementia.
 
>Gotta love it. Near perfect memory with intermittent bouts of amnesia.
>Who am I? Where am I? LOL
 
It is more like Dysarthria and intermittent dysphasia but I knew no
one would know what those words meant so I made it easier for the
reader
 
 
--
 
____/~~~sine qua non~~~\____
Ed Pawlowski <esp@snet.xxx>: Jun 22 11:20AM -0400

On 6/22/2019 10:18 AM, Dave Smith wrote:
 
> year, and that is a big improvement over 2014 when they had 4,741. Go
> for a virtual tour on Google Maps street view. They are residential
> areas where entire blocks are gone
 
Sure the number is going down. Nothing left to burn. In a few years it
will be two fire, the last two existing buildings. the fire station and
police station.
John Kuthe <johnkuthern@gmail.com>: Jun 22 08:02AM -0700

I'm getting it back!!
 
Remember: Exercise AS TOLERATED has only UPsides!  :-)
 
John Kuthe, Climate Anarchist and Helper Health Tipper!
jmcquown <j_mcquown@comcast.net>: Jun 22 09:45AM -0400

On 6/21/2019 11:59 PM, Julie Bove wrote:
> Le Table. I got rave reviews when I put it on steak. Alas when I looked
> around to buy more, I did find it but it was very expensive. Had I known
> how good it was, I would have bought more at the clearance price!
 
Well then, maybe I'll pick some up. :)
 
Jill
"cshenk" <cshenk1@cox.net>: Jun 22 08:54AM -0500

Julie Bove wrote:
 
> looked around to buy more, I did find it but it was very expensive.
> Had I known how good it was, I would have bought more at the
> clearance price!
 
I agree, I have Maldon's Sea Salt and kosher flake salt in use here.
The way the texture works makes it hit the taste buds a bit better so
you end up actually using less salt on a meal.
 
Don also uses a lower sodium salt substitute at times.
notbob <notbob@nothome.com>: Jun 22 02:17PM


> I sure can't taste it.
 
I sure can.
 
"Sweet butter" has no salt, so when I find myself w/ no
salted butter, I will salt my buttered toast.
 
I can taste the difference immediately. Land O' Lakes (LoL),
Challenge, and other premium US butters have more salt than cheap-o
house brands, organic, and European butters. ;)
 
nb
jmcquown <j_mcquown@comcast.net>: Jun 22 10:18AM -0400

On 6/22/2019 9:54 AM, cshenk wrote:
 
> I agree, I have Maldon's Sea Salt and kosher flake salt in use here.
> The way the texture works makes it hit the taste buds a bit better so
> you end up actually using less salt on a meal.
 
Okay ladies (and Ed), I stand corrected. I'll look for Maldon's. Gotta
have salt on a steak! I won't be buying it from Sur La Table, though.
 
> Don also uses a lower sodium salt substitute at times.
 
I've tried "lite salt" - a blend of sodium and potassium chloride - and
"no salt - potassium cloride; it tastes bitter to me.
 
On things such as pasta tossed with a little butter and oil, I find Mrs.
Dash garlic & herb salt-free blend does a fine job of seasoning. The
only salt added is in the pasta cooking water. Mrs. Dash makes an
extensive line of salt-free seasoning blends.
 
Jill
Ed Pawlowski <esp@snet.xxx>: Jun 22 11:01AM -0400

On 6/22/2019 10:18 AM, jmcquown wrote:
 
>> you end up actually using less salt on a meal.
 
> Okay ladies (and Ed), I stand corrected.  I'll look for Maldon's.  Gotta
> have salt on a steak!  I won't be buying it from Sur La Table, though.
 
Look for it on sale someplace. You may find it with the housewares at
TJ Maxx type of stores for cheap.
 
This morning I had toast with my eggs. I tool a piece of it, laden with
butter, and salted it. Yes, it was pretty good. Not something I'd
crave, but a little different taste. Worth trying at least once.
jmcquown <j_mcquown@comcast.net>: Jun 22 10:40AM -0400

On 6/21/2019 9:29 PM, Dave Smith wrote:
 
> No, you do not decant the milk into the pitcher. There is a large bag
> that contains three smaller bags. The small bags are set insider the
> pitcher and then you snip off the corner of that bag and pour the milk.
 
Still seems like an unnecessary step and not very convenient.
 
Jill
jmcquown <j_mcquown@comcast.net>: Jun 22 10:44AM -0400

> pack of beautiful thick cut pork chops, six gorgeous zoftig center cut
> loin chops, Froze four and got two beauties all seasoned and ready to
> pan fry.
 
FWIW, I only buy thick cut pork chops when I plan to stuff them. For
pan frying thinner cuts work better.
 
Jill
jmcquown <j_mcquown@comcast.net>: Jun 22 10:54AM -0400

> divorced and live alone. I don't care what anyone claims. I know from
> personal experience, from dating many women, and being married four
> times that the majority of divorces are due to sexual incompatibility.
 
Help me understand how your having been married four times is supposed
to be some sort of testimonial.
 
I didn't divorce my husband because of sexual incompatibility. There
is, or at least there should be, much more involved in a successful
relationship.
 
Jill
"Ophelia" <OphElsnore@gmail.com>: Jun 22 03:48PM +0100

"cshenk" wrote in message
news:DO2dnd2R74hEtZPAnZ2dnUU7-IXNnZ2d@giganews.com...
 
That Mayo and sweet pickles minced is a good one we do all the time.
Basically it's ersatz tartar sauce.
 
We spent most of yesterday at the hospital. Don was getting a heart
cath with possible stents, but the test showed he's fine.
 
The hospital food was better than average at the little cafe and he was
allowed to eat as soon as he came out of recovery.
 
Dinner was sticky rice with steamed shrimp in the steamer top and a
cabbage, onion, carrot, red bell pepper, olive oil and garlic stir fry.
Grapes at the side.
 
I also made up a bean pot with great northerns, navy beans, chopped ham
steak, garlic, smoked black pepper, and the last of the home made pork
broth (leftover bones with scraps of meat simmered down to a reasonable
broth). Made up coleslaw as well.
 
Savory Coleslaw:
 
3 cups rough chopped head green cabbage
1 cup rough chopped head purple cabbage (just for looks)
1/2 cup shaved carrot peels
1/3 cup green onion tops (from the garden, can use minced regular onion)
1/2-3/4 cup hellmans mayo (to your liking)
1 Tablesoon prepared mustard (I used a grainy sort but yellow will do)
Scant dusting of garlic salt **
 
**the only salt added in any of the above meals.
 
===
 
All sounds jolly good to me:)) I am glad that Don is ok! Hope that
continues!
dejamos <dejamos@invalid.invalid>: Jun 22 09:28AM -0500

On 6/21/2019 10:24 PM, Julie Bove wrote:
> mix.  The food mill gave a very refined product.  It looked delicious.
 
> I've tried making various recipes but never liked the end result. Then I
> got some bottled stuff at QFC. It was delicious.
 
This is not authentic but it is my favorite gazpacho recipe and it's
fast and easy to make:
 
GAZPACHO
 
Place in blender* (reserving any combination of chopped tomato,
cucumber, bell pepper and onion for garnish):
 
3-4 cloves garlic, roughly chopped
1 cucumber, chopped
1/2 green pepper, chopped
1/2 small onion, chopped
4 tomatoes, chopped
2 Tbsp olive oil
3 Tbsp red wine vinegar
1/2 cup ice water
salt and pepper to taste
 
Blend until desired consistency.
 
*If you have a stick blender just throw everything into a large jar and
mix it up in there - less cleanup.
 
from The Ex-Boyfriend Cookbook, by Thisbe Nissen and Erin Ergenbright
(HarperCollins 2002)
A Moose in Love <parkstreetbooboo@gmail.com>: Jun 22 07:25AM -0700

https://www.smithsonianmag.com/arts-culture/why-the-tomato-was-feared-in-europe-for-more-than-200-years-863735/
 
In the late 1700s, a large percentage of Europeans feared the tomato.
 
A nickname for the fruit was the "poison apple" because it was thought that aristocrats got sick and died after eating them, but the truth of the matter was that wealthy Europeans used pewter plates, which were high in lead content. Because tomatoes are so high in acidity, when placed on this particular tableware, the fruit would leach lead from the plate, resulting in many deaths from lead poisoning. No one made this connection between plate and poison at the time; the tomato was picked as the culprit.
 
Around 1880, with the invention of the pizza in Naples, the tomato grew widespread in popularity in Europe. But there's a little more to the story behind the misunderstood fruit's stint of unpopularity in England and America, as Andrew F. Smith details in his The Tomato in America: Early History, Culture, and Cookery. The tomato didn't get blamed just for what was really lead poisoning. Before the fruit made its way to the table in North America, it was classified as a deadly nightshade, a poisonous family of Solanaceae plants that contain toxins called tropane alkaloids.
 
One of the earliest-known European references to the food was made by the Italian herbalist, Pietro Andrae Matthioli, who first classified the "golden apple" as a nightshade and a mandrake—a category of food known as an aphrodisiac. The mandrake has a history that dates back to the Old Testament; it is referenced twice as the Hebrew word dudaim, which roughly translates to "love apple." (In Genesis, the mandrake is used as a love potion). Matthioli's classification of the tomato as a mandrake had later ramifications. Like similar fruits and vegetables in the solanaceae family—the eggplant for example, the tomato garnered a shady reputation for being both poisonous and a source of temptation. (Editor's note: This sentence has been edited to clarify that it was the mandrake, not the tomato, that is believed to have been referenced in the Old Testament)
 
But what really did the tomato in, according to Smith's research, was John Gerard's publication of Herball in 1597 which drew heavily from the agricultural works of Dodoens and l'Ecluse (1553). According to Smith, most of the information (which was inaccurate to begin with) was plagiarized by Gerard, a barber-surgeon who misspelled words like Lycoperticum in the collection's rushed final product. Smith quotes Gerard:
 
Gerard considered 'the whole plant' to be 'of ranke and stinking savour.'… The fruit was corrupt which he left to every man's censure. While the leaves and stalk of the tomato plant are toxic, the fruit is not.
 
Gerard's opinion of the tomato, though based on a fallacy, prevailed in Britain and in the British North American colonies for over 200 years.
 
Around this time it was also believed that tomatoes were best eaten in hotter countries, like the fruit's place of origin in Mesoamerica. The tomato was eaten by the Aztecs as early as 700 AD and called the "tomatl," (its name in Nahuatl), and wasn't grown in Britain until the 1590s. In the early 16th century, Spanish conquistadors returning from expeditions in Mexico and other parts of Mesoamerica were thought to have first introduced the seeds to southern Europe. Some researchers credit Cortez with bringing the seeds to Europe in 1519 for ornamental purposes. Up until the late 1800s in cooler climates, tomatoes were solely grown for ornamental purposes in gardens rather than for eating. Smith continues:
 
John Parkinson the apothecary to King James I and botanist for King Charles I, procalimed that while love apples were eaten by the people in the hot countries to 'coole and quench the heate and thirst of the hot stomaches," British gardeners grew them only for curiousity and fo the beauty of the fruit.
 
The first known reference to tomato in the British North American Colonies was published in herbalist William Salmon's Botanologia printed in 1710 which places the tomato in the Carolinas. The tomato became an acceptable edible fruit in many regions, but the United States of America weren't as united in the 18th and early 19th century. Word of the tomato spread slowly along with plenty of myths and questions from farmers. Many knew how to grow them, but not how to cook the food.
 
By 1822, hundreds of tomato recipes appeared in local periodicals and newspapers, but fears and rumors of the plant's potential poison lingered. By the 1830s when the love apple was cultivated in New York, a new concern emerged. The Green Tomato Worm, measuring three to four inches in length with a horn sticking out of its back, began taking over tomato patches across the state. According to The Illustrated Annual Register of Rural Affairs and Cultivator Almanac (1867) edited by J.J. Thomas, it was believed that a mere brush with such a worm could result in death. The description is chilling:
 
The tomato in all of our gardens is infested with a very large thick-bodied green worm, with oblique white sterols along its sides, and a curved thorn-like horn at the end of its back.
 
According to Smith's research, even Ralph Waldo Emerson feared the presence of the tomato-loving worms: They were "an object of much terror, it being currently regarded as poisonous and imparting a poisonous quality to the fruit if it should chance to crawl upon it."
 
Around the same time period, a man by the name of Dr. Fuller in New York was quoted in The Syracuse Standard, saying he had found a five-inch tomato worm in his garden. He captured the worm in a bottle and said it was "poisonous as a rattlesnake" when it would throw spittle at its prey. According to Fuller's account, once the skin came into contact with the spittle, it swelled immediately. A few hours later, the victim would seize up and die. It was a "new enemy to human existence," he said. Luckily, an entomologist by the name of Benjamin Walsh argued that the dreaded tomato worm wouldn't hurt a flea. Thomas continues:
 
Now that we have become familiarized with it these fears have all vanished, and we have become quite indifferent towards this creature, knowing it to be merely an ugly-looking worm which eats some of the leaves of the tomato…
 
The fear, it seems, had subsided. With the rise of agricultural societies, farmers began investigating the tomato's use and experimented with different varieties. According to Smith, back in the 1850s the name tomato was so highly regarded that it was used to sell other plants at market. By 1897, innovator Joseph Campbell figured out that tomatoes keep well when canned and popularized condensed tomato soup.
 
Today, tomatoes are consumed around the world in countless varieties: heirlooms, romas, cherry tomatoes—to name a few. More than one and a half billion tons of tomatoes are produced commercially every year. In 2009, the United States alone produced 3.32 billion pounds of fresh-market tomatoes. But some of the plant's night-shady past seems to have followed the tomato in pop culture. In the 1978 musical drama/ comedy "Attack of the Killer Tomatoes," giant red blobs of the fruit terrorize the country. "The nation is in chaos. Can nothing stop this tomato onslaught?"
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songbird <songbird@anthive.com>: Jun 22 09:23AM -0400

Julie Bove wrote:
...
> I have used Shortbread for tarts. Mine isn't super sweet.
 
the past few weeks we've been using Mom's shortbread
cookies for strawberry shortcakes instead of me making
the biscuits. i actually like them a lot better (they're
not as big so that cuts down the calories by a few hundred
per meal). i also have been having that as my dinner so
it is healthy enough (mostly fruit) and it is also filling
enough that it's a good way to go.
 
the strawberries have been on the tart side this spring
but we finally had enough sunshine the past week to give us
one final large batch that i picked yesterday morning that
i didn't have to add any sugar to them after smashing them.
 
normally i wouldn't add sugar if it were just me eating
them because i don't mind tart, but Mom likes them sweetened
up just a little bit.
 
i'm going to have to buy strawberries to make freezer
jam if we want some for this coming winter. the new patch
isn't filled in enough to give a bumper crop, but it is
coming along...
 
 
songbird
notbob <notbob@nothome.com>: Jun 22 02:22PM


> the strawberries have been on the tart side this spring
 
Personally, I like sweet. I haven't had a "sweet" strawberry since I
left CA.
 
I hope you do well. ;)
 
nb
penmart01@aol.com: Jun 22 09:40AM -0400

On Sat, 22 Jun 2019 05:50:12 -0700 (PDT), John Kuthe
 
>> Jill
 
>And still IS too! :-)
 
>John Kuthe...
 
April Fooled You.
jmcquown <j_mcquown@comcast.net>: Jun 22 09:59AM -0400


>> And still IS too! :-)
 
>> John Kuthe...
 
> April Fooled You.
 
LOL Sheldon!
 
Jill
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