Food Recipes Cooking: 18 new messages in 10 topics

Saturday, October 4, 2008

18 new messages in 10 topics - digest

rec.food.cooking
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Today's topics:

==============================================================================
TOPIC: Dinner Tonight
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/d656a9892a62f66e?hl=en
==============================================================================

== 1 of 3 ==
Date: Fri, Oct 3 2008 1:30 pm
From: "kilikini"

Wayne Boatwright wrote:
> On Fri 03 Oct 2008 02:55:35a, kilikini told us...
>
>> Wayne Boatwright wrote:
>>> Takeout pizza from a new place nearby. Impressed with their lump
>>> charcoal- fired brick oven. They offered a variety of flavored
>>> crusts, 3 different sauces, and a list of toppings I lost track of.
>>> I picked the garlic-herb crust, a chunky tomato-basil sauce, asiago
>>> cheese, and pepperoni. One of the best pizzas I've had in a long
>>> time. Very fresh ingredients, and they really have their crust
>>> recipe and baking process down perfectly.
>>
>> What was the name of the place, Wayne? Do you recall?
>>
>> kili
>
> Believe it or not, "Hungry Howie's". Tiny little place.

Oh my gosh! We have a Hungry Howie's here, but it's a buffet chain. Is it
the same place? You can order a pizza for $5?

kili

== 2 of 3 ==
Date: Fri, Oct 3 2008 1:34 pm
From: "kilikini"

Omelet wrote:
> In article <Xns9B2BC658939F9wayneboatwrightatgma@69.16.185.247>,
> Wayne Boatwright <wayneboatwright@geemail.com> wrote:
>
>> Takeout pizza from a new place nearby. Impressed with their lump
>> charcoal- fired brick oven. They offered a variety of flavored
>> crusts, 3 different sauces, and a list of toppings I lost track of.
>> I picked the garlic-herb crust, a chunky tomato-basil sauce, asiago
>> cheese, and pepperoni. One of the best pizzas I've had in a long
>> time. Very fresh ingredients, and they really have their crust
>> recipe and baking process down perfectly.
>
> There is nothing on gods green earth like a real brick oven fire baked
> pizza... ;-) Mom used to have us drive miles just to get it.

I just ordered a pizza from Manolos - a local place right down the street..
Brick oven, wood-fire baked pizza. I got the large with spinach (yeah,
let's not go there, I know I'm not supposed to have it but hey, I'm not
supposed to have pizza!), mushrooms, onion and black olives.

It will be ready for pick-up in 15 minutes!!!!!!!!!!!! (Gosh, it's been so
long since I had pizza.)

I was a good girl today, I got my blood work done and I have my CT scan
scheduled for Tues. morning. I'm set. I'm going to pig out and I don't
care. :~)

(This is the little devil in me. <g>)

kili

== 3 of 3 ==
Date: Fri, Oct 3 2008 6:35 am
From: Wayne Boatwright

On Fri 03 Oct 2008 01:30:45p, kilikini told us...

> Wayne Boatwright wrote:
>> On Fri 03 Oct 2008 02:55:35a, kilikini told us...
>>
>>> Wayne Boatwright wrote:
>>>> Takeout pizza from a new place nearby. Impressed with their lump
>>>> charcoal- fired brick oven. They offered a variety of flavored
>>>> crusts, 3 different sauces, and a list of toppings I lost track of.
>>>> I picked the garlic-herb crust, a chunky tomato-basil sauce, asiago
>>>> cheese, and pepperoni. One of the best pizzas I've had in a long
>>>> time. Very fresh ingredients, and they really have their crust
>>>> recipe and baking process down perfectly.
>>>
>>> What was the name of the place, Wayne? Do you recall?
>>>
>>> kili
>>
>> Believe it or not, "Hungry Howie's". Tiny little place.
>
> Oh my gosh! We have a Hungry Howie's here, but it's a buffet chain. Is
> it the same place? You can order a pizza for $5?
>
> kili

No, not a buffet nor a chain, and definitely no $5 pizza. :-)

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Friday, 10(X)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 3dys 10hrs 26mins
*******************************************
Cats must use the garage roof as a
litter box.

==============================================================================
TOPIC: Boneless Skinless Chicken Breast
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/e9c1dc08ab52fadb?hl=en
==============================================================================

== 1 of 2 ==
Date: Fri, Oct 3 2008 1:30 pm
From: Christine Dabney

On Fri, 3 Oct 2008 12:36:16 -0700, "Dimitri" <Dimitri_C@prodigy.net>
wrote:

>Boneless Skinless Chicken Breast were on sale (8 Hour sale) for $1.79 per
>pound. I was running low so I purchased my usual 10 lbs. Now BSCB can run
>from $5.00 per pound to $1.79 per pound. For the most part I don't see a
>lot of flavor difference between the brands/prices.
>
>How about you? Do you have a preference? Are the higher prices BSCB worth
>the difference in price?
>
>Dimitri

The local Mexican megamart that opened here this summer has been
having great sales. This week they have BSCBs on sale for
$1.48/pound. I would get some more, but I still have some from the
last great sale they had. ;)

I get them because sometimes there are dishes that do better with
them. I probably could save a lot more money buying the bone-in
breasts and doing it myself. I know how to bone them, but I am lazy
sometimes. For what it was worth, last week the bone-in breasts were
$0.78/pound, at the same market.

The sales run all week.

Christine

== 2 of 2 ==
Date: Fri, Oct 3 2008 2:36 pm
From: Blinky the Shark

Dimitri wrote:

> Boneless Skinless Chicken Breast were on sale (8 Hour sale) for $1.79 per
> pound. I was running low so I purchased my usual 10 lbs. Now BSCB can run
> from $5.00 per pound to $1.79 per pound. For the most part I don't see a
> lot of flavor difference between the brands/prices.
>
> How about you? Do you have a preference? Are the higher prices BSCB worth
> the difference in price?

My preference is for boneless skinless thighs or legs.

I did pick up some boneless skinless breasts a few weeks ago when they
were at a price similar to the one you report; but only because there were
no boneless skinless thighs or legs; I don't find them superior.

Snob-Deflector: Being perfectly capable of boning my own, I often don't
buy boneless skinless chicken anythings. But when they're on sale, I
can't resist the convenience.

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
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==============================================================================
TOPIC: How to Screw Up Tamales
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/e2e5cdb46204e305?hl=en
==============================================================================

== 1 of 1 ==
Date: Fri, Oct 3 2008 1:30 pm
From: "jmcquown"

Omelet wrote:
> In article <6kmivpF8p3djU1@mid.individual.net>,
> "jmcquown" <j_mcquown@comcast.net> wrote:
>
>> My middle brother blew into town late Wednesday afternoon.
>> Yesterday we were out running errands and decided to stop for lunch.
>> We went to a Tex-Mex place called San Jose. It's a "local" chain
>> (South Carolina, maybe Georgia).
>>
>> I ordered tamales. I don't know if someone in the kitchen was
>> reaching for ground chili peppers or paprika or what. What they did
>> was dump a TON of cinnamon into the sauce. I'm not talking a nice
>> hint of cinnamon. I'm talking you could have drizzled icing on them
>> and called them cinnamon rolls! I said OMG, this is disgusting! My
>> brother took a taste and said said oh man, what the hell did they
>> do? LOL
>>
>> I sent them back (and yes, I let them know why). I ordered a couple
>> of tacos; pretty hard to screw those up. My brother's chiles
>> rellenos and refried beans were too salty. Won't be going there
>> again.
>>
>> Jill
>
> The cap probably came off the shaker. <g>
>
> I also sometimes use a hint of cinnamon in both mexican and Italian
> recipes. It's fantastic in Lasagna and marinara sauces. Just go EASY
> on it! ;-D

If the cap came off I'd expect them to dump that batch of sauce, not serve
it to someone! It was naaasty.

Jill

==============================================================================
TOPIC: Speaking of apples . . .
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/de3c33f253f0af42?hl=en
==============================================================================

== 1 of 1 ==
Date: Fri, Oct 3 2008 1:32 pm
From: Christine Dabney

On Fri, 03 Oct 2008 13:42:47 GMT, "James Silverton"
<not.jim.silverton@verizon.not> wrote:

> Melba's wrote on Fri, 03 Oct 2008 08:36:29 -0500:

>> One of the interesting things I learned from a horticulturist
>> is that the Honeycrisp apples grown here, in Meen-a-soh-ta,
>> its birthplace, will taste better than those grown in other
>> parts of the country due to soil and growing conditions. It
>> makes sense but had not ever occurred to me.
>
>I would not be surprised! It's the ingluence of what the wine makers
>call "Terroir" when they talk about grapes.

It's the same idea behind Hatch chiles. The same chiles grown
elsewhere, just don't taste the same.

Christine

==============================================================================
TOPIC: Paul Newman
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/c709ec2087a57fbf?hl=en
==============================================================================

== 1 of 1 ==
Date: Fri, Oct 3 2008 1:37 pm
From: "James Silverton"

Kathleen wrote on Fri, 03 Oct 2008 13:44:53 -0500:

> Mike........... wrote:
>> Following up to Andy
>>
>>> We're Americans. USAians is a derogatory thing to say, imho!
>>
>> Its a confused term, I think many europeans see "american" as
>> disrespectful of south americans, but i never heard a south
>> american say that and as USian sounds daft I dont see a
>> practical change coming.

> I've heard that argument before, that using the term
> "American" to identify US citizens is somehow disrespectful to
> Canadians, Mexicans (they're North Americans, too) and South
> Americans, and every single time it was posited by a British
> national. Seriously, when was the last time you ever heard a Canadian
> or a Mexican, let alone a south American
> self-identify as an "American"?

> Claiming there's anything derogatory to any one of any other
> western hemisphere nationalities about reserving the term
> "Americans" for US citizens is being pedantic at best.

> I find the terms "USAsian" and "Merikan" (in all of its
> spellings) offensive and disrespectful, deliberately so, in
> spite of coy protests to the contrary by persons applying
> those appellations. Using either of those terms is a great
> way to get off on the wrong foot with me.

>If you want to refer to me by my nationality in a civilized
>conversation, call me an American.

I am an American. I have been known to use "US" as an adjective when
there might some ambiguity but I feel no compunction in using
"American". Practically any Canadian will use American to mean a citizen
of the USA, as will numerous Europeans damning the country for its
"misdeeds" :-)

Incidentally, have you ever looked at the British Chambers English
Dictionary under "America"? The name is ascribed to Richard Ameryk of
Bristol who financed some of Cabot's voyages :-) I don't think I am
really convinced but Ameryk was an importer of salt cod and probably had
heard rumors of Newfoundland before Columbus sailed.

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

==============================================================================
TOPIC: OT: Lost Keys
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/a65fc9e71258267b?hl=en
==============================================================================

== 1 of 1 ==
Date: Fri, Oct 3 2008 2:04 pm
From: Dave Smith

Sheldon wrote:
> Dave Smith wrote:
>> I sure that everyone here has lost their keys
>> at one time or another.
>
> I was running late to go somewhere and spent an hour hunting
> everywhere for my keys while all that time they were in my hand DUH...
> go figure... I was maybe 30 years old at the time so it wasn't senile
> dementia, and I never did drugs, was just one of those once in a
> lifetime brain farts.
>
> Since moving here I have every key in triplicate on a ring with a tag
> marked with my PO Box... one set with me, one set hidden in my barn
> and another set hiddden in the woods by my house... if ever I dropped
> my keys somewhere outside odds are I'd never find them.

I have always had a spare set of keys. It is well worth it to spend a
few bucks for duplicates in case you lose your keys. We keep a house key
on a safe location in case we ever lock ourselves out. However, those
new security keys are expensive.

> However, by
> retracing my path I have found fasteners that had loosened and fell
> off my tractor mower... lynch pins have a way of catching on brush and
> pulling off... of course then the wheel falls off along with all the
> height adjusting bushings, and not all in one spot. So far this has
> occured twice and both times I was able to locate all the parts by
> retracing the path I took... pure luck. I have since bought extras
> but still I'd hate to hit those steel parts with my my mower blade or
> worse pierce a tractor tire. I also have one of those powerful
> magnets used for retrieving heavy magnetic things from under water...

I have been keeping an out out for a nice big magnet. We sure could have
used one in the spring when my new neighbour was using the tractor to
mow his lawn. I don't know how it is possible for someone to lose so
many lynch pins, but he managed. He not only lost them all but replaced
them with nuts and bolts and then lost them too, so the height
adjustment bushing got lost too. It is bad enough to lose them and have
to replace them, but now there are a bunch of potential blade chipping
missiles laying around on his property.

> I bought it years ago to clean up discrded nails from when I had some
> typical dumb roofer reshingling my roof... many times it's located
> lost hardware on the ground. Of all the building trades roofers are
> the least skilled and have the lowest IQ.

I can't disagree about the calibre of roofers but FWIW I have just spent
most of the last 2 1/2 weeks roofing. I helped my neighbour do his
entire roof and then he helped me do the roof on our family room. His
used close to a hundred bundles of shingles while mine was only ten
bundles. Luckily we had a stretch of good weather. There are bound to be
a few pieces of shingle with nails that end up on the lawn and a few
loose nails from the stripping. They end up close to the house. Then
there is the odd nail that you think is set and ready to hammer in, but
when you swing at them they go flying ...... 50 feet or more. They fly
so fast they make a zing noise.

It was a lot of work, but we saved a lot of money by doing them
ourselves. Having access to a free bin and a friend to pick it up and
haul it to the dump saved multiple trips to the dump. I imagine that the
cost of having someone do my family room roof would have cost
considering more than the $300 I paid for shingles, nails, plywood and
flashing.

>
>

==============================================================================
TOPIC: Mandolin Recommendations
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/e5e455414141252f?hl=en
==============================================================================

== 1 of 6 ==
Date: Fri, Oct 3 2008 2:13 pm
From: Pennyaline

Kenneth wrote:
> On Thu, 02 Oct 2008 20:29:26 -0700, Blinky the Shark
> <no.spam@box.invalid> wrote:
>
>> Does anyone have a mandolin that they can recommend in the, say, $80US
>> range? I'm thinking about giving one as a gift and have never had or used
>> one, so I could use your experience.
>
> Howdy,
>
> The slicer is a mandoline.
> ^
>
> The musical instrument is a mandolin.
^

You've ruined it for me.

== 2 of 6 ==
Date: Fri, Oct 3 2008 2:14 pm
From: notbob

On 2008-10-03, Kenneth <usenet@soleSPAMLESSassociates.com> wrote:

> That depends on the F-5. The right one could go for hundreds
> of thousands.

Yeah, I know. Some people also pay $10+ for a hamburger. I was jes making
a point, but not that one.

nb (still kicking myself for not buying that '27 sqr-neck Dobro for $700
back in '82!) :(

== 3 of 6 ==
Date: Fri, Oct 3 2008 2:18 pm
From: Blinky the Shark

notbob wrote:

> On 2008-10-03, Blinky the Shark <no.spam@box.invalid> wrote:
>>
>> Does anyone have a mandolin that they can recommend in the, say, $80US
>> range?
>
> No. A good mandolin, say a Gibson F-5, costs in the thousands. OTOH, a
> good food mandoline is within that range:

I have a Gibson; I need something for my kitchen. :)

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
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== 4 of 6 ==
Date: Fri, Oct 3 2008 2:43 pm
From: notbob

On 2008-10-03, Blinky the Shark <no.spam@box.invalid> wrote:

> the decision to go with the flow this time, even though I'm generally
> linguistically conservative and curmudgeonly.

If that were true, you'd have called it "that slicer thingie", as no true
curmudgeon would have given anything up to the French. ;)

== 5 of 6 ==
Date: Fri, Oct 3 2008 2:29 pm
From: Blinky the Shark

Karen in NC wrote:

> "Blinky the Shark" <no.spam@box.invalid> wrote in message
> news:pan.2008.10.03.18.02.03.764082@thurston.blinkynet.net...
>>
>> I find three models of Borner V-Slicers. Which one do you have?
>>
>> (Prima, Plus, Plus V-1001)
>>
>> Or don't they make your model any more?
>>
>> All three are linked under "Shopping results...", here, near the top of
>> the page:
>>
>> http://www.google.com/search?q=borner+v-slicer&ie=UTF-8&oe=UTF-8
>>
>> --
>> Blinky
>> Killing all posts from Google Groups
>> The Usenet Improvement Project: http://improve-usenet.org Need a new
>> news feed? http://blinkynet.net/comp/newfeed.html
>
> Mine is plastic with metal blades; here's the one I have:
> http://www.cutleryandmore.com/details.asp?SKU=5986 They didn't call it
> "Plus" when I bought it, but I think all that means is that it comes
> with all the toys. :-)
>
> I see there's now a deluxe Borner "Prima" V-Slicer with a stainless
> steel body; this must be a newer model, as it wasn't available back in
> '88:
> http://www.amazon.com/Borner-V-3000-B%25f6rner-Prima-V%252dSlicer/dp/B000TDBT8A
> or http://tinyurl.com/4pe3nk I like the idea of sturdy stainless, and a
> work bowl to catch the food as it's being sliced is pretty convenient.
> My older plastic model does have a notched edge that catches nicely onto
> a bowl or pan lip, allowing food to fall neatly into whichever one I'm
> using.

Looks like there's a little leglet at the "rear end", that might catch the
rim. Meanwhile, I'm not big on plastic, either. And this would only be
$80 - exactly my starting target at BB&B, with a ubiquitous (I have over
20 in my car) 20-percent-off coupons. It also seems to me like a V or at
least slanted blade would be more efficient; I note that the Cuisinart and
Le Buyer units I looked at had straight-and-straight-across blades. At
this point, I think I'm heading in the Borner Prima direction.

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
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== 6 of 6 ==
Date: Fri, Oct 3 2008 2:31 pm
From: Blinky the Shark

Kenneth wrote:

> On Thu, 02 Oct 2008 20:29:26 -0700, Blinky the Shark
> <no.spam@box.invalid> wrote:
>
>>
>>Does anyone have a mandolin that they can recommend in the, say, $80US
>>range? I'm thinking about giving one as a gift and have never had or used
>>one, so I could use your experience.
>
> Howdy,
>
> The slicer is a mandoline.
> ^
>
> The musical instrument is a mandolin.
> ^
>
> All the best,

Right. But but I found the slicer called both in common usage, and made
the decision to go with the flow this time, even though I'm generally
linguistically conservative and curmudgeonly.

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

==============================================================================
TOPIC: French Toast (was Re: Grape Pie)
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/118e87961e008eec?hl=en
==============================================================================

== 1 of 1 ==
Date: Fri, Oct 3 2008 2:32 pm
From: Dave Smith

Lou Decruss wrote:
>
>
>> I'm sure it's very tasty, Lou, but somehow I can't relate tiny cubes of
>> bread to "French toast". A breakfast casserole, yes.
>
> I'll agree on the title. IIRC the recipe was called french toast
> casserole. Certainly not authentic, but delicious. I was just
> answering that it does crisp up.
>

Wouldn't a French Toast Casserole be Bread Pudding?

==============================================================================
TOPIC: Leftover Brussels Sprouts - BS detractors need not apply
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/14b03b01e98b88f2?hl=en
==============================================================================

== 1 of 1 ==
Date: Fri, Oct 3 2008 2:35 pm
From: Dave Smith

Melba's Jammin' wrote:
> I cooked a bunch for dinner last night and have a bunch left over (I
> cooked them all at once).
>
> What can I do with them besides a simple reheat? Soup?
>
> I'm thinking about marinating them with a couple other veggies for a
> marinated veg salad.
>
> Whadday think?

I started liking Brussels Sprouts when I discovered that they actually
taste good when barely cooked, so the idea of re-cooking them doesn't
sound like a good one to me. However, after reading here about them
being good when roasted, perhaps you could try roasting them enough to
heat them through.

==============================================================================
TOPIC: Crock pot recipes
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/85973fed80dea3e8?hl=en
==============================================================================

== 1 of 1 ==
Date: Fri, Oct 3 2008 2:37 pm
From: "Kswck"

"Jay" <JazeMail@gmail.com> wrote in message
news:fdc5b292-0f41-4911-a8aa-5aa944d67649@m3g2000hsc.googlegroups.com...
> Time to share!
> I use mine to do beef dishes, chicken thigh dishes, corned beef etc.
> Looking for some other ideas.
>
> Nothing too fancy or involved, the beauty (for me) of a crock pot is
> that you put in on at 7am before work and enjoy it when you come home.
> My brain is not capable of complex recipes/techniques at 7am!
>
> I want to "throw in" the good stuff and reap the rewards 9 hours later.

http://www.cookingcache.com/cat/crockpot_recipes/default.aspx

http://www.crock-pot-recipes.info/

Google is your friend.

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Food Recipes Cooking

Food Recipes Cooking

18 new messages in 10 topics - digest

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