Food Recipes Cooking: 26 new messages in 12 topics

Friday, October 3, 2008

26 new messages in 12 topics - digest

rec.food.cooking
http://groups.google.com/group/rec.food.cooking?hl=en

rec.food.cooking@googlegroups.com

Today's topics:

==============================================================================
TOPIC: On the counter
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/be61772900b696b7?hl=en
==============================================================================

== 1 of 1 ==
Date: Fri, Oct 3 2008 9:45 am
From: "Dimitri"

"Sheldon" <PENMART01@aol.com> wrote in message
news:2c6e92c7-8cac-40d7-bb54-6de9dcd3f943@w7g2000hsa.googlegroups.com...
> "Dimitri" wrote:
>> "merryb" wrote:
>>
>> > (coffee pot in the bedroom)
>> > How about you?
>>
>> > Dimitri
>>
>> Coffe pot in the bedroom? Wow, you must really need your caffeine fix
>> as soon as you wake up!
>>
>> The bedroom is upstairs and we have a small fridge and the timer coffee
>> pot
>> sits on the top.
>
> Tell the truth, yoose guys just find it more romantic in a Motel 6
> setting. LOL

:-)

After 44 years any romance is gratefully accepted.

Dimitri

==============================================================================
TOPIC: Bad memory? Who, me? (plus RECIPE)
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/24d1a0802c94b449?hl=en
==============================================================================

== 1 of 1 ==
Date: Fri, Oct 3 2008 9:51 am
From: Omelet

In article <6klodoF8k7ggU1@mid.individual.net>,
"Giusi" <decobabeone@yahoo.com> wrote:

> "Gloria P" <gpuester@comcast.net> ha scritto nel messaggio
> news:48E53A33.9020103@comcast.net...
> >
> > I just put a banana bread in the oven after being quite proud that I
> > hadn't forgotten to add the bananas this time (almost did last time!)
> >
> > As I was cleaning up the counter I began to close the egg carton.
> > Hmmm, strange. I thought there had been only four eggs in there when I
> > opened it, and I see four eggs.
> >
> > DUMMY! Rush for the oven where luckily the bread had only spent about 60
> > seconds. Pulled out the pan, poured the batter back into the mixing
> > bowl, and it hadn't started to firm up yet. I cracked in the two eggs, got
> > it all mixed and back in the oven.
> >
> > It looks OK. Time will tell.
> >
> > It's H#LL to get older but I guess it beats the alternative.
> >
> > gloria p
>
> Why do you think mise en place exists? We all have holes in our heads.

I've been doing that a LOT more lately, and I'm only 46.
Plus it makes for good photo material. <g>

http://i37.tinypic.com/4hv979.jpg

Finale'
http://i35.tinypic.com/qq24nr.jpg
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

==============================================================================
TOPIC: OT: Blocking All From @gmail.com ...
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/7fe57caea538034c?hl=en
==============================================================================

== 1 of 1 ==
Date: Fri, Oct 3 2008 9:51 am
From: Goomba

flitterbit wrote:
> sf wrote:
>> On Thu, 2 Oct 2008 01:36:30 -0700 (PDT), Jay <JazeMail@gmail.com>
>> wrote:
>>
>>> My ISP stopped providing a Usenet service years ago citing lack of
>>> interest on the user's side :(
>>
>> What a ridiculous statement for them to make!
>>
>>
> That was one of the excuses used by my ISP for dropping Usenet; the
> other was the alleged prevalence of kiddie pron.

Are they cutting their prices to compensate for the lesser service?

==============================================================================
TOPIC: Rescue a dish from too much worcestershire sauce!
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/812f016692ca39d9?hl=en
==============================================================================

== 1 of 1 ==
Date: Fri, Oct 3 2008 9:54 am
From: Goomba

blake murphy wrote:
> On Fri, 03 Oct 2008 02:42:02 -0400, Goomba wrote:
>
>> sf wrote:
>>
>>> So, how did *you* like it? I can't imagine adding sesame oil to beef,
>>> but I love it with chicken.
>>>
>> Sesame oil is de rigeur in any bulgogi marinade recipe I've made or
>> seen. It is delicious with beef.
>
> or toasted sesame seeds, sometimes both.
>
> your pal,
> blake

Oh, always both in my kitchen!

==============================================================================
TOPIC: OT Purina diet
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/2c96c6869d48291c?hl=en
==============================================================================

== 1 of 3 ==
Date: Fri, Oct 3 2008 9:53 am
From: "Dimitri"

"blake murphy" <blakepmNOTTHIS@verizon.net> wrote in message
news:12ur0w385u0em$.1q6v8jhgdf1l8$.dlg@40tude.net...
> On Thu, 2 Oct 2008 10:28:30 -0700, Dimitri wrote:
>>

<snip>

>> Dimitri
>
> years ago, when condoms were nasty and hence not on the display shelves, a
> common occasion for adolescent embarrassment having to ask the pharmacist
> for your pack of trojans. my cousin came up with what i think was a
> unique
> solution: he brought his girlfriend in with him, and they would discuss
> whether they should get the latex or the sheepskin, or did she like the
> ribbed ones that they used last time? usually the pharmacist ended up the
> embarrassed party.
>
> your pal,
> blake

How I remember - I think it was a rite of passage the first time a boy goes
to the pharmacist.

Just about the same as the first time your SO/Wife/Etc. sends you out for
tampons.

Dimitri

== 2 of 3 ==
Date: Fri, Oct 3 2008 9:55 am
From: "Dimitri"

"Lou Decruss" <Me@notvalid.com> wrote in message
news:vpcce4lgca2b9jt12uqn2k2jvi6dd6t7qb@4ax.com...
> On Thu, 2 Oct 2008 22:48:31 -0400, "Nancy Young"
> <rjynlyord@comcast.net> wrote:
>
>>> I sometimes do stuff like this... be at the store and buy stuff that
>>> are on sale and otherwise just don't seem to go together. No one has
>>> ever commented, but I often wonder what the clerk thinks when they
>>> ring me up.
>>
>>Like the time I needed to pick up some Liquid Plumber and
>>toilet paper in a 20 pack happened to be on sale. Got some
>>looks.
>
> I once picked up some cheese, crackers, wine and condoms. The checker
> bagged it up and said: "looks like I don't have to tell you to have a
> good night."
>
> Lou

LOL

Dimitri

== 3 of 3 ==
Date: Fri, Oct 3 2008 10:25 am
From: George Shirley

Dimitri wrote:
>
> "blake murphy" <blakepmNOTTHIS@verizon.net> wrote in message
> news:12ur0w385u0em$.1q6v8jhgdf1l8$.dlg@40tude.net...
>> On Thu, 2 Oct 2008 10:28:30 -0700, Dimitri wrote:
>>>
>
> <snip>
>
>>> Dimitri
>>
>> years ago, when condoms were nasty and hence not on the display
>> shelves, a
>> common occasion for adolescent embarrassment having to ask the pharmacist
>> for your pack of trojans. my cousin came up with what i think was a
>> unique
>> solution: he brought his girlfriend in with him, and they would discuss
>> whether they should get the latex or the sheepskin, or did she like the
>> ribbed ones that they used last time? usually the pharmacist ended up
>> the
>> embarrassed party.
>>
>> your pal,
>> blake
>
> How I remember - I think it was a rite of passage the first time a boy
> goes to the pharmacist.
>
> Just about the same as the first time your SO/Wife/Etc. sends you out
> for tampons.
>
> Dimitri
When I was a young teen the only place you could buy condoms was in the
men's room at the gas station - two for a quarter. Local beer joints had
the same deal.

No embarrassment in the second line, I had two older sisters and was
going to the store for them from about the time I could walk.

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

== 1 of 2 ==
Date: Fri, Oct 3 2008 9:56 am
From: Omelet

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.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

== 2 of 2 ==
Date: Fri, Oct 3 2008 10:40 am
From: Wayne Boatwright

On Fri 03 Oct 2008 09:56:33a, Omelet told us...

> 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.

It's worth it!

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

*******************************************
Date: Friday, 10(X)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 3dys 13hrs 20mins
*******************************************
I'm not an actor, but I play one on TV
*******************************************

==============================================================================
TOPIC: How to Screw Up Tamales
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/e2e5cdb46204e305?hl=en
==============================================================================

== 1 of 2 ==
Date: Fri, Oct 3 2008 9:58 am
From: Omelet

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
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

== 2 of 2 ==
Date: Fri, Oct 3 2008 9:59 am
From: Omelet

In article <Xns9B2C6BB84BB884213725ejw33hrnldskj@69.16.185.250>,
"Michael \"Dog3\"" <uh_oh@default.web> wrote:

> "jmcquown" <j_mcquown@comcast.net>
> news:6kmivpF8p3djU1@mid.individual.net: in rec.food.cooking
>
> > 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.
>
> Ewwwwww... I'll bet someone in the kitchen grabbed the wrong spice
> container. Bleh... that sounds awful.
>
> Michael

Michael, he probably just overdid it.
Honestly, sinnamon used properly is really good. I've even used it in
chili.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

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

== 1 of 1 ==
Date: Fri, Oct 3 2008 10:01 am
From: Omelet

In article <pan.2008.10.03.03.29.24.568123@thurston.blinkynet.net>,
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.

Well, I paid $70.00 for the one from "Pampered Chef" and ended up giving
it away. It was a pain in the ass to use due to overdone "safety
features" plus it sliced WAY too thin.

I ended up going back to my basic cheap one with no safety features. I'm
just careful with it.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

==============================================================================
TOPIC: (2008-09-30) NS-RFC: Going on a diet
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/2d8f5b5859e77629?hl=en
==============================================================================

== 1 of 1 ==
Date: Fri, Oct 3 2008 9:59 am
From: "Dimitri"

"blake murphy" <blakepmNOTTHIS@verizon.net> wrote in message
news:1b85ixfnk6ls6$.6brg3g06dsj0.dlg@40tude.net...
> On Wed, 1 Oct 2008 15:55:35 -0700, Dimitri wrote:
>
>> "Cindy Hamilton" <angelicapaganelli@hotmail.com> wrote in message
>> news:cd7fc465-ff10-4a9a-b475-a1a2e2614f14@i76g2000hsf.googlegroups.com...
>> On Sep 30, 7:01 pm, Dan Abel <da...@sonic.net> wrote:
>>> In article <UqvEk.23754$Cl.14...@newsfe18.ams2>,
>>>
>>> ChattyCathy <cathy1...@mailinator.com> wrote:
>>>>http://www.recfoodcooking.com
>>>
>>> I'm back on my diet, the one I was on last January. It's a high fat,
>>> high salt diet. I don't expect to be on it very long.
>>
>> That sounds like my retirement plan:
>>
>> My 401K is in the crapper, so I may as well have some cheesecake.
>> That way, I'll enjoy myself and not outlive my savings.
>>
>> Cindy Hamilton
>>
>> COL
>>
>> (crying out loud)
>>
>> If I think about the Market and look at my numbers I'll cook a box of
>> Kraft
>> Mac & Cheese and eat the whole damn thing myself then start on the ice
>> cream - with cream on top.
>>
>> Dimitri
>
> don't forget to have a drink.
>
> your pal,
> blake

I'm not sure I'll be able to afford it.

Dimitri

==============================================================================
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 10 ==
Date: Fri, Oct 3 2008 10:03 am
From: "Dimitri"

"Melba's Jammin'" <barbschaller@earthlink.net> wrote in message
news:barbschaller-5C3D1C.09460803102008@news.iphouse.com...
>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?
> --
> -Barb, Mother Superior, HOSSSPoJ
>

sliced in 1/2 or /1/4 and used in a salad or as a salad.

One of my favorite snacks is leftover veggies with salad dressing.

Dimitri

== 2 of 10 ==
Date: Fri, Oct 3 2008 10:12 am
From: Sqwertz

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?

Put them in a batch of pickled beets.

-sw

== 3 of 10 ==
Date: Fri, Oct 3 2008 10:42 am
From: Melba's Jammin'

In article <gc5jpo$ic2$1@registered.motzarella.org>,
Sqwertz <swertz@cluemail.compst> wrote:

Smartass.
I pickled some last year -- an R&D project for a nephew-in-law. They're
good, but these are cooked.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

== 4 of 10 ==
Date: Fri, Oct 3 2008 10:43 am
From: Melba's Jammin'

In article <9hsFk.2111$x%.868@nlpi070.nbdc.sbc.com>,
"Dimitri" <Dimitri_C@prodigy.net> wrote:

> "Melba's Jammin'" <barbschaller@earthlink.net> wrote in message
> news:barbschaller-5C3D1C.09460803102008@news.iphouse.com...
> >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?
> > --
> > -Barb, Mother Superior, HOSSSPoJ
> >
>
> sliced in 1/2 or /1/4 and used in a salad or as a salad.
>
> One of my favorite snacks is leftover veggies with salad dressing.
>
> Dimitri

Thanks, D. I'm leaning that way.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

== 5 of 10 ==
Date: Fri, Oct 3 2008 10:44 am
From: Melba's Jammin'

In article <beede-3923BA.11283703102008@news.visi.com>,
Mike Beede <beede@visi.com> wrote:

> In article <barbschaller-5C3D1C.09460803102008@news.iphouse.com>,
> Melba's Jammin' <barbschaller@earthlink.net> 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?
>
> A friend of mine constantly rants about this glazed brussels
> sprouts recipe she has. She claims even kids like them (which
> seems hard to believe, but her kids are really hearty
> trencherwomen). I can't get her recipe for a while, but here's
> one online that claims you can make the sprouts ahead of time:
>
> <http://allrecipes.com/Recipe/Baby-Carrots-And-Brussels-Sprouts-Glazed-With-Br
> own-Sugar-and-Pepper/Detail.aspx>
>
> I assume you can make it without the carrots without disturbing
> the artistic integrity of the dish . . . .
>
> Mike Beede

Hmmm. Thanks, Mike. Alex knows I don't wish to disturb the artistic
integrity.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

== 6 of 10 ==
Date: Fri, Oct 3 2008 10:44 am
From: Melba's Jammin'

In article <2825m2.d8j.19.1@news.alt.net>,
"Mule Skinner" <virtualgoth@dead~baby.biz> wrote:

> Barb wrote about Brussels sprouts:
>
> > 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.
>
> Cut them in half so the dressing can reach the middle. I'd put them together
> with some tomato wedges, good black olives, very thin red onion slices, and
> parboiled carrots, and make a quasi-Moroccan dressing with lemon juice,
> olive oil, coriander, cilantro, garlic, cumin, and honey.
>
> Of course, I'd probably say something completely different tomorrow. Or even
> six hours later today.
>
> Bob

Oh baby, oh, baby!. Thanks.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

== 7 of 10 ==
Date: Fri, Oct 3 2008 10:45 am
From: Melba's Jammin'

In article <gc5dg7$ri5$1@news.datemas.de>,
"kilikini" <kilikini1@NOSPAMhotmail.com> wrote:

> 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?
>
> Bubble and Squeak! Bacon, chopped sprouts, onion, mashed potatoes, cheese,
> formed into a patty and fried. Throw a fried egg on top, if you like.
>
> kili

Sorry, Toots. The only bubbling I detect is my gut responding to the
very idea.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

== 8 of 10 ==
Date: Fri, Oct 3 2008 10:47 am
From: Melba's Jammin'

In article <0rdce456t2a9gv9bt7dch2bb2s4najusbi@4ax.com>,
Rusty W.<baghead@slouchingdwarf.com.invalid> wrote:

> On Fri, 3 Oct 2008 07:55:27 -0700 (PDT), Lynn from Fargo
> <lynngiff@i29.net> wrote:
>
> >On Oct 3, 9:46 am, Melba's Jammin' <barbschal...@earthlink.net> 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?
> >> --
> >> -Barb, Mother Superior, HOSSSPoJhttp://web.mac.com/barbschaller, and
> >> here's the link to my appearance
> >> on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
> >> programs/2008/08/30/>
> >==============================================
> >Pour any handy vinaigrette over them, chill and serve, You could add
> >cherry or grape tomatoes too!
> >Lynn from Fargo
> >Currently in love with Newman's Own (RIP) Light Lime Vinaigrette
>
> How about a fritatta?

Hmm, a thought, thanks, although HWSRN wouldn't be interested and I want
these gone by Sunday noon; I'm leaving town on Monday morning for the
week.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

== 9 of 10 ==
Date: Fri, Oct 3 2008 10:47 am
From: Melba's Jammin'

In article <uKqFk.1540$pr6.1518@flpi149.ffdc.sbc.com>,
"l, not -l" <lallin@cujo.com> wrote:

> On 3-Oct-2008, Melba's Jammin' <barbschaller@earthlink.net> 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 like them tossed with a bit of balsamic vinaigrette and sprinkled with
> parmesan or romano. Sometimes with a pinch of crushed red pepper.

I can do that.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

== 10 of 10 ==
Date: Fri, Oct 3 2008 10:48 am
From: Melba's Jammin'

In article <eoidnamjMvABrnvVnZ2dnUVZ_qXinZ2d@comcast.com>,
Julia Altshuler <jaltshuler@comcast.net> wrote:

> 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.
>
>
> Yes to the marinated veg salad idea.
> I'd add scallions or another mild onion.
> I'd add chopped parsley.
> Carrots are always a welcome addition to anything marinated.
>
>
> For the dressing, oil, vinegar, and brown mustard.
>
>
> --Lia

Sounds pretty tasty, Lia. Thanks.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

==============================================================================
TOPIC: Child Locator
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/b73b8cb3e7549af3?hl=en
==============================================================================

== 1 of 2 ==
Date: Fri, Oct 3 2008 10:08 am
From: "Dimitri"

"Wayne Boatwright" <wayneboatwright@geemail.com> wrote in message
news:Xns9B2BC735B2556wayneboatwrightatgma@69.16.185.247...
> I've been seeing recent TV commercials about a hand held "child locator",
> but
> it requires that the child also be carrying or wearing a device that the
> parent can zone in on.
>
> If someone abducted the child, they could easily disable or dispose of the
> child's device. Why not just chip the kid the way they do pets?
>
> --
> Wayne Boatwright

1. Big Brother Abuse.

2. Chipping a pet requires the per to be scanned at close range.

Dimitri

== 2 of 2 ==
Date: Fri, Oct 3 2008 10:22 am
From: Wayne Boatwright

On Fri 03 Oct 2008 10:08:35a, Dimitri told us...

>
> "Wayne Boatwright" <wayneboatwright@geemail.com> wrote in message
> news:Xns9B2BC735B2556wayneboatwrightatgma@69.16.185.247...
>> I've been seeing recent TV commercials about a hand held "child
locator",
>> but
>> it requires that the child also be carrying or wearing a device that the
>> parent can zone in on.
>>
>> If someone abducted the child, they could easily disable or dispose of
the
>> child's device. Why not just chip the kid the way they do pets?
>>
>> --
>> Wayne Boatwright
>
> 1. Big Brother Abuse.
>
> 2. Chipping a pet requires the per to be scanned at close range.
>
> Dimitri
>
>

Points taken...

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

*******************************************
Date: Friday, 10(X)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 3dys 13hrs 39mins
*******************************************
Barney is the Conspiracy's way of
preparing children for Rush Limbaugh.

==============================================================================
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 10:33 am
From: Lou Decruss

On Fri, 03 Oct 2008 16:15:03 GMT, Wayne Boatwright
<wayneboatwright@geemail.com> wrote:

>On Fri 03 Oct 2008 09:04:22a, Lou Decruss told us...
>
>>>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.
>>
>> Lou
>>
>
>I appreciate that, Lou, and it would be worth a try.

This type recipe is common for B&B's. I think I got mine from a B&B
site. I just found one that I might play with this weekend.

http://www.virtualcities.com/ons/ny/y/nyy82011.htm

I'll pass on the maple syrup though. I've got several pounds of black
raspberries so I'll replace the blueberries with them. I've got about
a cup of raspberry syrup but I don't think I want to add to the mix
for visual reasons so I'll reduce it down a bit and use it with the
finished product. You can only be limited by your imagination with
this.

I like this with thick sliced bacon twisted and marinated in a mixture
of maple syrup and brown sugar overnight. Then baked for about 30
minutes. It's like pig candy.

Lou

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Food Recipes Cooking

Food Recipes Cooking

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