Conference back40::soapbox

    My children are prepared to eat cheeses.

	Butternut squash. Good stuff. But my parents have left for Georgia to
spend Thanksgiving down with my sister and her husband. I will be heading over
for a Thanksgiving with some friends. I'm supposed to bring butternut squash. I
know about skinnin it, cuttin it up and cleaning it out. What I want to do is
bake it, instead of boiling it, so the flavor stays, and isn't runny. Now, does
anyone know just how long and at what temperature the oven should be set at to
accomplish this? 


Glen

Don't get butternut squash, get buttercup squash.  It's much better.

	No, no, first you get buttered up and then you eat the squash...%^)

>>Don't get butternut squash, get buttercup squash.  It's much better.

  agree.  or use a combination of the two.  don't bother peeling it, just
  hack up the squash into large pieces, remove the seeds, place it 
  flesh-side down on a edged baking sheet with a small amount of water, bake
  for about 1 hour at 400 degrees, or until it's really tender.  skin
  will come off easily et voila.  puree in the food processor if desired.
  don't use no steenking brown sugar, whatever you do.  eeesh.

	Lady Di, thank you. I will do as you say. :-)  No peeling, no brown
sugar, but a little cinnamon will be added. :-)


Glen

   >> but a little cinnamon will be added. :-)

  oh geez, okay, if you simply _must_ adulterate the things... 8^)
  good luck, dear.

And serve with lotsa butter.

    
    how about a nice Kielbasza?

    i've never met a nice Kielbasza
    
    they are such a narrow minded people

    
    
    made my first offical spaghetti and meatballs last nite...never made
    them (meatballs) myself.  didn't do too bad of a job, if i do say so
    myself...hamburg, breadcrumbs and a bit of garlic powder...baked for
    about a half hour in my toaster over and then simmered in the sauce for
    about 3 hours...just finished the leftovers...
    
    yum yum
    
    

            <<< Note 80.11 by GAVEL::JANDROW "Green Eyed Lady"

Hi!

Add 1 egg per pound of  ground whatever (beef, turkey, etc.) and the 
meatballs stay together a little better.


Joe

	Raq, never made the meatballs that way. I aways fry them up. I'll have
to try that.

	ILIW someone offers me a winter of already cooked, garden fresh squash!
YUM!!!!!!

    My wife let's 'em cook in the sauce... very impressive!
    
     Chip

    I grew up in an Italian neighborhood... even though I'm not Italian.
    Anyway, all this meatball talk got me to thinking... my aunt, who was
    Italian, used to own a restaurant in the neighborhood. One day, I was
    visiting, and the cook came into the kitchen with a big tray of freshly
    rolled meatballs. His foot caught the moisture-absorbing sawdust they
    use on the floor and the meatball tray went flying. Several of the
    meatballs rolled under the oven, and into a big pile of the sawdust. He
    just picked up the meatballs and put them back on the tray... I looked
    a little concerned at this, so he told me "sawdust... breadcrumbs...
    same difference." :-)
    
    -b
    
    (And no, the restaurant is no longer there, but I won't tell you the
    name anyway... some things are better left to the imagination)

    leftovers today are from Friday nights vegetarian curry (the Capetown
    fruit and vegetable curry from Sundays at Moosewood) and brown rice. We
    got a nice piquancy from the spices; made it worthwhile to have crushed
    the fennel seed by hand.  Drank our latest homebrew (turkey chaser
    stout) with it on Friday, will have to make do with Calistoga today.
    
    DougO

    I made a batch of floor chicken for dinner last night. It's really
    easy. You prepare the chicken any way you like, and when you pick up
    the platter, you burn your hand and drop it onto the floor. After the
    requisite temper tantrum (which can be as elaborate as you like) you
    put the chicken back on the platter, and serve.

    reminds me of the famous restauraunteur Keith Floyd who claims to have
    cooked a beermat for one of his clients, who congratulayed him on his
    recipe for veal.

    
    re: the meatball conversation...
    
    i have had meatballs with an egg thrown in before...so i was trying
    something different...and i must say, there was no problem at all with
    them staying together...none at all...and they were good.
    
    glen, if ya put them in the oven (or toaster oven in my case), you
    don't have to stand there watching them and turning them over...just
    let 'em bake...
    
    and to the dude whose wife let's her 'balls soak in the sauce...i find
    that if you do that first, without pre-cooking them, you get all kinds
    of grease and oil in the sauce...
    
    
    -raq
    
    

    I never seem to see that... Maybe it's the quality of the ground beef
    she uses...
    
     Chip

    
    
    that is a good possibility...the last time i remember someone just
    dropping the meatballs in the sauce was way back when we didn't have a
    choice of lean hamburger...
    
    

    Mmmmmm, crunchy!

    
    
    
    
    RE: .22  We don't need no steenkin bread crumbs. :')

Note 80.17 by WAHOO::LEVESQUE 
    
    >I made a batch of floor chicken for dinner last night. It's really
    >easy. You prepare the chicken any way you like, and when you pick up
    >the platter, you burn your hand and drop it onto the floor. After the
    >requisite temper tantrum (which can be as elaborate as you like) you
    >put the chicken back on the platter, and serve.
    
    what they don't know won't hurt them. last Xgiving i served up garage
    turkey much the same way. was cold, windy and lots of snow around last
    year so i cooked the bird on the grill in the garage. after a few hours
    of cooking i went to fetch the bird out (it was 22lbs and we had a
    dozen friends over) and slipped. i burned my hand and saw the juices
    sliding my way fast. thought i was gonna get scalded. so i just dropped
    everything. damned turkey rolled half way across the garage and stopped
    flush up against my trucks tire. i got a bucket of water and splashed
    down the bird, basted it again, and served as is. 

    BREAD you twits, not bread CRUMBS.
    
    slightly stale, crumble up in the meat.  First add your eggs, salt,
    minced garlic, onion, a leetle basil and more oregano, fair amount of
    hard cheese grated in.  Then crumble in the bread, maybe one slice per
    egg, until you get to a good consistency.
    
    FRY the damn meatballs, what's all this "toaster oven" crap?  My
    grandmother didn't have a toaster oven.  Put the cooked meatballs in
    the sauce, it helps the consistency of the sauce and adds flavor.
    
    Bracciole, slice a flank steak flatwise to make it thinner.  Marinate
    in olive oil with a hefty amount of garlic.  Maybe let the garlic sit
    in there a day or two first.  Lay the steak out, salt, lotsa black
    pepper, mince up some of the garlic (or use powder), oregano and
    parsley to cover it up pretty good.  Basil if you like, too.  Grate
    some hard cheese over it.  Slice some hard boiled egg and line up
    across the steak about a third of the ways up.  Roll the steak as
    tightly as you can and pin with toothpicks about 1/2" apart, or tie it
    up with string (String is easier to cook, picks are easier to cook and
    serve - I use the picks).  Sear in a hot pan, and then cook at least an
    hour in simmering sauce.  The more you cook it the better.  Before
    serving, cut between the toothpicks (about 1/2 inch apart).  It'll make
    attractive pinwheels, with the cheese and egg spiraled in the middle. 
    Remove the toothpick before eating.
    
    I also got the recipes for chestnut cookies (made with wine pastry and
    shaped like ravioli) and another christmas cookie that nobody remembers
    the name of.  Those are gonna cost, though.  Here's a hint:  you need
    to stock up on rum and brandy...

>>    mince up some of the garlic (or use powder), 

	you had some credibility up until this point.

Di, don't jump to conclusions.  That's not garlic powder, it's black powder.

What part of Italy are your folks from, Mike? I've got pretty much the
same recipe for both the meatballs and the bracciole, except I put
raisins in both of 'em.

    \what they don't know won't hurt them. 
    
     Unfortunately everyone was witness to the sorry spectacle. :-/

    
    Good thing you didn't do that with the veal!!!
    
    :) :) :)
    

    
    
    hey hey hey...don't get all upity with me, ciarochi!!!  i was not
    blessed as to be born with italian cooking knowledge...a girls gotta do
    what a girls gotta do...why heat up an entire oven for 13 meatballs??
    toaster oven works just fine thank you very much!!!
    
    (and thanks for the recipe... %^> %^> %^> %^> )
    
    
    -raq
    

    Gene,
    
    I know the "garage bird" wasn't funny to you, but the mental images
    reading your tale almost made me bust a rib :-)
    
    

    D-d-Desmaisons... you shouldn't be offended at the use of garlic
    powder.  Note that the marinate is real garlic.  The powder is for
    flavor, and minced garlic rolled in the meat may be less than
    asthetically pleasing, texture-wise.  Also may make hot spots.
    
    Delbalso, my fathers side was from northeast of rome, I'd need a map
    for the specific town, but it begins with a "T".  Mother side is from
    Florence.  Not a whole lot of difference in the cooking, except the
    Florence folk tend toward oddities like eel and things for holidays. 
    Barf.  Better bakers on the Ciarrocchi side, too, it seems, although
    the Spritos made up for it in mass quantities of food.
    
    raq - I would never be uppity, merely throwing my hands in the air and
    saying "ma-ma MIA!  What this person is doing to her meatballs is a
    SIN!"
    
    	Also, FRY the meatballs, in a pan.  It gives them a nice, well,
    	crust.  The bread helps the texture, they'll be nice and soft but
    	still hold together.  One of my favorite foods, from when I was a
    	kid was to get the meatballs right out of the pan while my mother 
    	was cooking them.  Yum.

    Garlic Powder
    
    
    
    
    shiver

    
    dried minced onions
    imitation vanilla flavouring
    margarine
    

    
    Pringles...
    

    
    fresh gargh

    re .35,
    
    I thought this was the food topic.  start another one for pretend food,
    ok?

	did ya choke on somethin' there Robert?

    
    klingon finger food.

    
    Soul food
    talking about soulful food
    candied yams
    hot biscuits
    and big fat juicy hams
    
    Soul food
    plenty of good soulful food
    collard greens                 
    hot cornbread
    and fatback swimming in beans
    
    i just found a woman
    she ain't nothing for looks
    but out in the kitchen
    she tends to business and cooks

 <---- Yowza!

    As I have pointed out before. There is a major design flaw in the human
    body. Two hands, one mouth..... easy to over come the mouth when doing
    hand over hand stuffings.:)

    Speaking of food... Jeffrey Dahlmer was killed in prison today!

    Ewwwwwwwwww!
    
    Gag me with a fibula...
    
    -b

    I heard he was into finger food.
    
    That kinda stuff costs an arm and a leg in prison.
    
    Glenn

    Cought nibbling on the walking stock are we?

    
    
    baked potatoes with sour cream and salsa...
    
    
    

Breyer's coffee ice cream..

    Bugs and butter.

    Jello -- one of the great inventions of all time.

    
    mushrooms saute in oil, garlic, onion, bresh basil and oregano, 
    pour over fettucini

    \Bugs and butter.
    
     And a little lemon, washed down with a pinot grigio, orvietto
    classico, or sauvignon blanc. mmmmmmm

	a man of taste

    I would have debugged the butter first.

    >				.....with a pinot grigio, orvietto
    >classico, or sauvignon blanc. mmmmmmm
    	
    Any of these come in a box?  

    Bambi steaks, marinated in a soy/ginger sauce, cooked medium rare on
    the barby.

    
    Briiiiiiaaaaannnn...8^p

    made stew up the other day of venison livers and hearts. mighty fine
    eatin.

    Figured I'd get a reaction on that one :-)

    Actually Di' I go for a a nice slightly dry Cabernet...
    
    Never really like Burgandy :-)
    
    Chip

    nice slightly dry cabernet? where's the oxymoron note?
    
    mebbe you ought to try AOC burgundy instead of gallo hearty "burgundy"
    for a change. Yeah, it costs a little more, but you're worth it, aren't
    you?

Regardless of what Mike C. says, I have a delicious recipe for Ox Tail stew.

    Doctah, don't cut your own throat (and mine as well).
    
    Let those who will buy plonk.  Encouraging them to become fond of the
    better stuff will only make it rarer and dearer.
    
    Dick

    
    cabbage, boiled potatoes, whitefish, and kale!

    
    I realize this is a minor whine compared to war, pestilence, and
    murder, but the salad bar in the caf sucked bigtime today.  I was very
    unhappy with my lunch 8^(.                          

 The only problem I had with our salad bar today was there were no onions..
 I prefer Bermuda onions, but there were none..I had to go to the sandwich
 bar and grab another variety (spanish?).



Jim

    
    Hmph, luxury 8^).  We had shreds of lettuce, iceberg only; about 3 slices 
    of cucumber; NO celery; and NO light ranch dressing, which is a
    travesty 8^p.
    
    And there were huge lines of people waiting at the hotlunch counter for
    the pizza, which wasn't anywhere to be seen either.
    
    AND it's not like I was there at the very end of the lunch period, or
    that there were more people than usual, either.  The caf management/staff 
    were basically not working with a full deck today. 
    
    I wish there was a suggestion box 8^).
       

    	You had lettuce?
    
    	Why, we only had shreds of green paper today!  And we had
    	to eat it outside in the snow.

	Maybe they are the same folks taking care of your LPS20 Mz Debra %^)

    PAPER..LUXURY - we had to eat the snow and scrape it of the road with
    bleeding fingernails first...

    	Fingernails??  Luxury!!!
    
    	Why, they've ripped all ours off and are using them as replacement
    	pentium chips!

    You were lucky to have finger nails! We had our hands amputated with a
    butter knife so we'd have to lick the snow off a fire hydrant if it
    was a good day.

    
    YOU had SNOW?  Hmph.  We had to wait til our dad broke a sweat and if
    we were lucky he'd drip on us.

We really 'ad it tuff:	

Our father used to kill us nightly and dance on our graves.

 We were so poor we had to sleep in the box the color TV came in..

    You were lucky to have a box, we had to sleep on piles of rotting
    fish.

	You were lucky you got to sleep, my father made us
work all night in sweat shops..............

	We used to *dream* of rotting fish.

    Well, when I said fish what I really meant was old open,rusty,sharp,
    festering tins of tuna.

    
    
    
    At least your tins still had the tuna in them.  We had to work standing
    up with bare feet.  We stood on the tops of the tins and of course they
    were all on end.......and you know what?????????
    
    
    
    
    
    We were happy to be able to do that!!!

    
    
    Uphill both ways... right???
    

    	Hills, you say?  We only lived at the bottom cliffs in sulfur
    	pits.  

	pah, that's nuthin'. We lived in a muddy puddle in the middle of the
street and ate nothin' but warm gravel...and we were happy to have it!

    LUXURY!  We lived in a medical waste dump and we only had cold lumps of
    poison to eat!

	Boy, you were lucky, I have to eat at Tobin's.  %^(

    Recursion Alert!!  Recursion Alert!!
    
    Nice segue, Teeks...
    
    |-{:-)
    

    Pasta... food of the gods! I pound at least 3-4lbs a week. Of course,
    I'm cooking about 5k-6k calories a week on the bicycle.
    
    Chip

    On the engine block, one assumes...?
    

Re: <<< Note 80.89 by WMOIS::GIROUARD_C >>>

>>    Pasta... food of the gods!

Sorry, that distinction's reserved for Chocolate.

                                Roak

    -.1 you wish... :-) I'll settle for dessert of the gods.

    
    
    I've got to go along with Roak on this one.
    
    
    Mike

    One of my favor-i-t-e candy is French Rolls. You gain 5lbs. at the
    cash register. But... I still submit pasta as the #1 food.

    
    first of all deb, you can send mail to the cafe staff via e-mail...of
    course, i forget the address, but it is as close as you are going to
    get to a suggestion box.
    
    second of all, i don't see why the hell everyone is all over tobin's
    about their food.  it isn't that bad.  in fact, it is often quite good.
    it could be worse...we could have no cafeteria or one with just a
    vending machine with cold meat sandwiches (as was the case when ind was
    still a digital facility in marlboro...)
    
    

    
    
    And is the case here in Greenbelt Maryland.
    
    
    Mike

 speaking of pasta...I cooked up a bunch last night and topped it with
 lots of garlic and olive oil...I just wish I could get the garlic:oil
 ratio just right :-/




Jim

	RE .95

	We need to pick on someone !!!!!!!!! ( They can't fight back %^) )

    Jim... I hope this isn't a stupid question, but did you put the oil
    in the pan and sautee the garlic in it?  IMHO, the only crime with
    garlic is using too little.
    
     Chip

>    Jim... I hope this isn't a stupid question, but did you put the oil
>    in the pan and sautee the garlic in it?  IMHO, the only crime with
>    garlic is using too little.
    
 


 Yep...I used about 5-6 cloves and about 5-6 tbs of olive oil.  Maybe I
 needed more garlic (can never have too much, I agree..but there must
 be a balance somewhere where the flavors of both merge ever so delectably).



Jim

    The pan must be hot before adding the oil but not too hot or the garlic
    will burn.  You want the garlic to turn a light golden brown and not
    stick to the pan or it will be bitter.  The amount used it up to you
    but people always use too little.  Properly sauteed, it has a mild
    flavor and is never overbearing except to those that do not know.  
    
    Brian

    sounds like a lot of oil.

 Yep, the pan was warm before I added the oil...



 Doctah...did I use too much oil?



 Jim

    It depends on how much pasta you had, but it sounds like an awful lot.
    
    To me, you only want enough oil to lightly coat the pasta, not so much
    that it's in a large puddle at the bottom of the plate.

    -.1 exactly... remember you're tossing the pasta to blend with
     the oil, not covering it like an alfredo/spag sauce... don't
     forget a little parsley and anything/anything(!) else you
     fancy.
    
     Chip

 Hmmm..perhaps my garlic:oil ratio was a bit heavy on the oil side..


 
 There was a little oil at the bottom of the plate..and I added basil
 (unfortunately, not fresh).




Jim

 >>I added basil
 >>(unfortunately, not fresh).

  <look of horror>

    -.1 well, we all admire your courage for admitting that...
    
        on to the 12 step program :-)
    
        Chip

 Well, where does one obtain fresh basil this time o' year?

>> Well, where does one obtain fresh basil this time o' year?

	i think the Arrogant..er..Elegant Farmer in Chemsfid has
	it, so i would imagine other stands do too.  prolly costs
	a pretty penny though - i don't know.

    
    Idylwilde does, or you could keep a little herb garden in your kitchen
    as I do.

    
    
    <---------
    
    Is that the one next to your silverware drawer???
    
    
    :)
    

 I suspect that an herb garden wouldn't do well in my kitchen..

    
    
    My high-class silverware drawer, you mean 8^)?!
    
    Yep, I ripped out the old stuff and replanted it.  You caught it 
    in the pre-growth stage.  
    

 Hmmm...of course, I could give it a try (herb garden)..what all do I 
 need to grow basil indoors?




Jim

    
    just some basil and an indoor...
    
    
    :>
    

    
    Seeds.  Water.  Sun.  Dirt.  Grows fine on a New England windowsill.
    I mean, how much do you need ?  Goes good with pasta/oil/cheese.  If
    you smell unmistable basil upon opening the lid, it's enough.
    
    Actually, the storebought is not bad.
    
      bb

 My apt doesn't get a lot of sun, unfortunately.





Jim

    Jim,
    
    I have several grow lights that I used for botany experiments in
    college.  You can have them cheap.  :-)

    
    Buy a plant light.  Honestly, Jim, fresh herbs are so much better
    than dried, and snipped out of your own planter or garden is tops.
    

    Add to that, planting a clove of garlic or two will yield handy garlic
    shoots to cut off for adding a dash of flavor to everything.  They las
    quite awhile too. 
    
    Brian

> My apt doesn't get a lot of sun, unfortunately.

I guess that means it's got seeds, water and dirt.

 You've been there?? ;-)

I'm hoping to break in to burglary.

    Just remember to pay cash for the grow light.

    Good advice seeing as we all know grow lights are used only for illicit
    purposes like growing marijuana or basil or other common household
    herbs.  Especially don't buy it mail order.  Don't want the 
    Waffenoberagrosturmfuhren to break your door down for having purchased 
    paraphenalia associated with the drug trade.  Better yet, go buy your 
    basil at one of the posh farm stands, it's safer and more anonymous.  
    
    Brian

>    Just remember to pay cash for the grow light.



   I'm not going to buy one, period.  Though I will not be engaging 
   in illegal activities, I don't particularly relish the attention 
   from the constabulary.



 Jim

I have grow lights in my basement, clearly visible to snoopers.

.129 
in an effort to claim the coveted Earliest Tomato award next year no doubt.
by the way, i'm still picking bush beans, how 'bout you?

    	Yes, officer.  I'm growing, um... er, BASIL!  Yeah, that's it!
    	I'm growing basil...

re .130:

I grow everything from seed so I need growlights for tomatoes, peppers,
eggplants etc.  I don't so much covet the earliest tomato as I do lots
of tomatoes.  Lately the only home-grown stuff I've been eating is pickled
serrano peppers.  I got a couple of books from the library last night on
how to garden year round, but it seems to require lots of space and lots
of money to construct various suspicious looking structures.  One book touts
an "appliance" called a "solar pod."

> by the way, i'm still picking bush beans, how 'bout you?

Did you blanch the entire bush before it froze?

re: Fresh Basil

I went looking for it in the stores this past week (it was the proper
ingredient for the sandwich referenced in 11.984, in preference to the
pesto) but couldn't find it anywhere other than one very sick looking
package among the fresh herbs at Purity Supreme in South Nausea. I was
toying with the idea of starting a fresh herb garden in one of my south
facing windows.

    >> in one of my south facing windows.
    
    
    yeahbut...the sun moves from east to west...
    
    
    
    

    
  >>  yeahbut...the sun moves from east to west...

    ...which is why you'd want it in a south-facing window.
    
    
    
    

    
    butwhy??
    
    

    
    apparantly the sunlight doesn't move in a due east to west line or the
    north side would not get less light than the south side. 
    
    a south-facing window gets a good amount of light, none of it direct
    which prevents scorching of plants' leaves.
    
    jeff

    Consider that during the winter, the sun never gets directly overhead.
    It is at an angle towards the equator. So for places in the northern
    hemisphere, the south facing areas always get more sun. Why do you
    think that moss only grows on the northern side of trees? Because the
    sun dries off the south facing side of trees, eliminating a necessary
    life condition.

Because in the northern hemisphere it moves across the southern sky.  At solar
noon, the sun is due south, not overhead.

    
    because i never really thought about it....
    
    so there...
    
    

	so, if you have a house and all 4 sides have a southern exposure
	and a big bear walks by, what color is the bear?

    Same color as me if a bear walks by... :-)
    
    -b

    .142
    
    if you have a house and all 4 sides have a NORTHERN exposure and a big
    bear walks by, what color is the bear?

    
    skybluepink

        Barely visible at that distance...
        
        

    what kind of bear?

 Is this an African bear?

    African beer?

    
    >        <<< Note 80.144 by SMURF::BINDER "gustam vitare" >>>
    
    >if you have a house and all 4 sides have a NORTHERN exposure and a big
    >bear walks by, what color is the bear?
    
    White, as the house must be at the South Pole. 
    
    If the walls all had a Southern exposure then you'd be at the North
    pole and there are no polar bears at the North Pole.
    
    Re African Beer...
    
    I had some over Christmas, Tusker from Kenya. I liked it so much I'm
    off there for my summer hols!!!!   :>>>>
    
    POL

    there aren't any polar bears at the south pole
    
    ric

    Can they live in the South Pole?

    possibly - they would have seals, as they do in the north, and,
    additionally, penguins. perhaps they couldn't live inland, cos i don't
    think there's much life inland.
    
    ric

	.144
	
	blue.

    Free clue for the animal kingdom challenged.
    
    Penguins live south of the equator, polar bears live north of the
    equator.  There are no polar bears on Antarctica.  There are no
    penguins north of the equator excepting those in the zoo.  Which
    reminds me of a funny I pulled on my ex a long long time ago.......

    
    >       <<< Note 80.155 by CONSLT::MCBRIDE "aspiring peasant" >>>
    
    >Penguins live south of the equator, polar bears live north of the
    >equator.
    
    
    I could never remember which way round it was. But imho why would
    anything want to live in such a bloody cold place in the first
    place!!!!     :>>>>
    
    POL

    There is no life at all stupid enough to live within several hundred
    (Thousand?) miles of the South Pole.  Excepting of course explorers and
    scientists.

reminds me of the joke where this baby polar bear goes up to its mother and
enquires "Mummy, am I really a polar bear?" The mother replies "Yes". The baby
then says "Are you sure?" The mother replies "Yes". The baby says "Are you 
really sure?" The mother says "YES!!! WHY?" The baby replies

"Coz I'm bloody freezin'!!!!!"

POL (got to admit I was a kid when i first heard it)

    I hear you can get a really good tan in Antarctica.

 Gonna take another crack at pasta in olive oil and garlic tonight, with
 an eye on reducing the oil content..




Jim

    
    And increasing the garlic content.

 but of course!

    	Horseradish.

    
    Don't forget the buttermilk....
    

    .... and the chimpanzees.....

 I got lazy and had scrambled eggs instead..




 Jim

    
    I'll never forget the buttermilk, Andy 8^).

    <-----
    
    They just don't make it like they used to anymore...
    
    Used to be so nice and lumpy... tart, but not too much...
    
    You could stick a small boiled potato(e) on top and it wouldn't sink...
    
    Ah the memories....

>    I'll never forget the buttermilk, Andy 8^).

Was Dale Evans at the Alamo?

    Jim, scrambled eggs can be quite the feast.  The plain old egg is too 
    bland IMO and begs to be adorned and or stuffed into with all sorts of 
    good things.  To the beaten eggs, add a touch of ginger, fresh ground
    black or white pepper, salt if you must, cayenne pepper, a dollop of
    dijon mustard and or fresh garlic.  Add any or all of the ingredients 
    below.  Serve on a platter with toast, english miffins, toasted portugese
    sweet bread.  Alternate, roll into a soft flour tortilla to make a 
    breakfast burrito or stuffing into a pita pocket.  This will transform
    ordinary cackle fruit into something entirely more palatable IMO. 
    
    Crunchies:
    
    Celery
    Onion (Scallions!)
    Green/red/yellow pepper
    
    Sauces:
    
    Salsa
    Hollandiase
    Green chile
    Tenessee Sunshine tm
    Tobasco
    Red Hot (Durkee's only)
    
    Meat:
    
    Ham
    Steak
    Spam
    Smoked salmon bits
    Shrimpies	
    Sausage (hot, mild, italian, pork, chorizo etc.)
    Bacon
    Turkey,chicken etc. 
    Venison
    
    Misc.:
    
    Peas
    Cheese(s) 
    Shredded Potato 
    Corn
    Radish Sprouts
    Chives
    Dill
    Parsley
    

>    Crunchies:
>    
>    Celery
>    Onion (Scallions!)
>    Green/red/yellow pepper

You forgot little bits of eggshell.



According to my father, these were added to powdered eggs during WWII to make
them more "real."

 Thanks, but if I wanted to do all of that I would have done the 
 pasta/garlic/oil ;-)


 I was lazy...beat the eggs, scrambled them up just right, couple pieces
 of toast and a cup o' coffee, and I was all set...


 Jim

    
    I want to go to Brian's house for breakfast tomorrow.

    Shall I call or nudge you.  :-)

    All of this talk of food and proximity to lunch time (E.S.T.) has
    gotten me hungry for a real honest to god unabashed hamburger, done on
    the grill, dripping with juices natural and otherwise.  Here is my
    version of heaven on a bun.  Some assembly required.  Warning, not for
    the dainty palate nor cholesterol conscious.  
    
    Start the grill, if you are bar-b-que challenged and unfortunate enough
    to only have a gas grill, well this should still work. 
    
    Start with a bunch of ground meat.  If using hamburger, 80% lean or
    better.  Plop it in a bowl, be unceremonious about this.   
    
    Finely chop a red or yellow sweet pepper and onion.  Put it in the
    bowl.
    
    Mince or crush a whole bunch garlic.  That's not enough so add another
    clove or two.  In the bowl it goes. 
    
    Add liberal amounts of Soy, Worcestershire, and Red Hot sauces.  
    Tennessee Sunshine and Tiger Sauces work well also.  The Soy will take
    care of any salt you feel you may need.
    
    Sprinkle this mess liberally with fresh ground black and white pepper. 
    
    Mix this thoroughly with your hands.  Get the onions, peppers, and
    garlic evenly distributed.  
    
    Make into patties 1/2 to 3/4" thick and place on the by now hot
    grill.  Optimum pre cooking weight is 1/3-1/2 pound.  I start with a
    ball the size of a tennis ball or slightly smaller.  Cook 4-6 minutes 
    per side for medium rare to medium and only flip once.  
    
    Add a slice of your favorite cheese after flipping and a minute or so
    before removing.  
    
    Use a soft bulkie roll or seeded burger bun, size large.  A couple of
    thin tomato slices and leaf lettuce make a nice touch.  Add your usual
    compliment of condiments.  I prefer Mustard, Ketchup, and Mayo.  Serve
    with chips, corn on the cob (in season) or red potato salad.  Plan on
    having many napkins available as these puppies are juicy in a big way.   
    A hearty red or nice ale will stand up nicely.  

    
    I want to go to Brian's house for lunch today.

    Gee Brian, you sure know how lure the babes.  ;-)

    A way to a babe's er, um, heart, (yeah that's it, heart) is through the 
    palate :-).  
    
    

    8-o

    Brian,
    
    Ok, you can have the heart and leave the WMR to me! :-)
    
    -b

    
    I went to the Bull Run in Shirley for lunch with a friend today.  The
    food there is usually marginal, but I had a wonderful version of a
    French Dip named the Prime Dip - a bulkie roll with a huge slab of
    prime rib on it, and melted cheese.  I'm feeling hungry just
    remembering it.
    
    Tuesday night at Steak in the Neighborhood in the Back Bay Sheraton I 
    had a chicken breast with tarragon cream sauce and vidalia onions.
    
    I really need to learn how to cook 8^/.

    Brrrrriiinnnggg Brrrrriiinnnggg, Brrrrriiinnnggg Brrrrriiinnnggg
    
    "Yes?" 
    
    "Hello Brian, I have two steaks that I just bought and wondered if you
    would like to help me grill these or should I put them in the freezer?"
    
    "I'll be right down!"  
    
    Had a most bodacious steak dinner last night, grilled outside of course.  
    Served with a baked spud, some corn and an Aussie Cab which was quite 
    nice despite not coming in a box.
    
    Two steaks, any cut,  N.Y. strip worked very well.  
    Four (4) large cloves of garlic, crushed
    Worcestershire 
    Soy Sauce
    Tangy Bang (Tennessee Sunshine or Tiger Sauce work well too!) 
    Fresh ground black pepper
    
    Place the steaks in a baking dish.  Crush the garlic over the steaks
    after triming the ends of the cloves.  Spread over meat evenly. 
    Sprinkle generous amounts of black pepper on the steaks.  Pierce meat
    with a fork to sort of work the garlic/pepper into the meat a little. 
    Pour worcestershire and soy on top of steaks, just enough to completely
    wet the top surface of the meat.  Pour Tangy Bang (or other pepper 
    sauce) on the top and spread evenly.  Lift steaks to allow any juice 
    that has dripped down the sides to get underneath.  Let sit until the 
    grill is ready.  Place on grill garlic side up first.  Grill "5 a side" 
    or to your favorite state of doneness as long as it is not more than 
    medium rare :-).  Flip only once and pour any excess marinade over the 
    steaks after flipping.  As with all grilling it should be done over 
    charcoal but that part was out of my hands.  
    
    Brian 

    
    I'd like to have dinner at Brian's house tonight.

    I must admit Brian you make burgers and steaks sound so delectable.

    Glenn

    speaking of red meat fixes...
    
     The other night I also had a strip steak, only it was raining too hard
    to grill without making a mess of the carpet. So instead I sauteed the
    steak in a pan.  When done (rare, of course) I removed the steak to a
    warm plate, added 1 lg minced shallot to the pan and softened, added 1
    cup sliced fresh shrooms, deglazed with a nice mendocino zinfandel (sans 
    boite), added some strong beef stock and reduced to 1/2. Added a pinch
    of thyme, salt and pepper to taste then thickened with arrowroot.
    
     Smothered the steak in the sauce, served with a baked potato(e) and 
    steamed broccoli, fresh bread and 1/2 the bottle of the zin. 

    I'm going to Mr. Levesque's for supper.

    
    Only if you get there before I do, which I doubt 8^ppPPPppPppPP.
    

    Um, I guess I'd better make it a whole bottle of zinfandel. ;^)

I hereby nominate Messrs. McBride and Levesque to be
chefs at all future 'boxbashes.  I promise to bring
charcoal, not lava rocks.

    You should see some o' da tings he's put in COOKS!  Yikes!  I'd be
    happy to just be able to hold his spatula for him :-).  
    
    

    Don't forget that lurker and occasional contributor Wolinski. I learn
    something new every time I watch him cook. :-)

    I will bring a Bo�te de Savon 1994.

    lobsters this saturday! ala S&S (fitchburg) with maybe some oysters
    for nibblers (raw, of course).
    

    
    Is that S.S. Lobster you're talking about, on River St?

    I found the Boston Fish Market in Leomin(i)ster to have better service
    and selection.  FWIW.  You will never get a raw oyster past these lips. 
    Cooked, smoked, minced maybe but not raw.  Makes me shiver just
    thinking about it.  
    
    Brian

     Oh, I kinda like the little ones. If you can't eat the whole oyster in
    a single bite without stuffing your mouth, they're too big. :-) I
    prefer cherrystones, however.

    S&S on river st.? Yup. We have them cook 'em as well. Stop & Shop
    in Gardner wants about $1.50 more a lb.! I'll spend the gas money
    and run to Fitchburg.
    
    Chip

    
    >Oh, I kinda like the little ones. If you can't eat the whole oyster in
    >a single bite without stuffing your mouth, they're too big. :-)
                                               
    
    Good thing this doesn't universally apply to boobs 8^).

    
    
    >Good thing this doesn't universally apply to boobs 8^).
    
        Ok Mz_Deb who's gonna clean the mt. dew off my desk??
    
                                                         Lee
    

        I do hope you're saving a puppy for me, Debra Lauer!
        
        &y
        

    .199
    
    > Good thing this doesn't universally apply to boobs 8^)
    
    universally, i guess that's prolly true.  i've heard it said that
    anything over one herman is wasted.  the herman is a unit of measure
    defined as...
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    ...one cubic mouthful.

    Um, if, if, if, if, um, what, um, what, if, if, if, you want to, um,
    um, {phew} it's hot in here, um, where was I? Oh ya, what if, if, if, you
    want to do something else than sucking?

    Never eat anything bigger than your head.

    Whatsa matter Brian, can't eat sausage?

    
    &y, I'll save the one with the pink nose for you @8^)-8.

    whoever said anything over a herman is waste has a very low
    satisfaction threshold and was probably married to AAA!
    
    :-) Chip

    
    <-- yeah!  yeah!

RE: 80.208

|   very low
|   satisfaction threshold

Or a very big mouth? :-)

					-K-

    
    <-- 8^)!
    

    shouldn't that be a a very small mouth? Oh, hey, was that a shot?
    
                                 :-)

    
    
    the person who said anything more than a mouth was a waste had no
    imagination... ;> :> :>
    
    
    

    
    Some of us could stifle Morton Downey Jr.

    
    
    tis true.... :> :> 
    
    

    Oh dear, oh my, I'm getting a visual here and it's disturbing, yes it
    is.  

    sleep on it, brian.

    
    Well, I _have_ heard them called "pillows" before...
    

    
    
    and mighty comfy ones...or so i have been told... :> :>
    
    

    Ooooooh! Fetch the soft cushions!!!! :-)
    
    -b

    Stop it! All of you.  I can no longer see my screen from the post spew
    fizzing of my diet coke!   
    
    

    Hmmm... maybe someone will come looking for this topic now by doing a
    dir/tit=food :-) :-)
    
    -b

    
    
      -b
    
       I seem to remember a note is the last soapbox, it had something to
    do with sex/food combinations, there were many recomendations, halls
    cough drops were mentioned many times.
    
                                                             Lee
    

    Hmmm... a warm fuzzy feeling just came over me. :-)
    
    -b

    Check yer pantz

    
    I'm making Tom Ka for dinner.

    Does Tom like Ka?

    While you two are chatting, wiv yer OhSoFriendly P_N's butting up
    against one another, might you vouchsafe we, your audience the
    information as to WOT THE HECK BELGIAN BURGERS ARE??
    
    I meeyun, I wuz in Belgium just last July 'n' there weren't nary one in
    sight.  Lotsa Waterzooi, but no 'Burgers.  
    
    I have the nasty suspicion that the true info would trouble me, but
    give it a shot anyhoo, hey?
    
    Tnx!
    

    I'm not sure Dan, I just want to fit in, you know? Fit in.

    
    Glenn is probably more likely to give it a shot than I.

    I have a goose on my arm just thinking about it!

     veal piccatta, rice pilaf, braised carrots and 1992 Meursault.

    Nothing made this weeknd but had a pretty decent meal last night at the
    Cambridge Brewing Co.  Pasta from Hell laced with Inner Beauty sauce. 
    Shrimp were a tad overcooked but the flavor was very nice.  It could
    have been hotter (spicier).  Disappointment of the meal was the beer,
    go figure :-/.  
    
    Brian

    Seeing as I had close to nothing in the house last night I was
    relegated to foraging through my cupboards to see what was there.  Way 
    back on the shelf was a lonely little can of tuna.  So it was a tuna
    samwitch for moi.
    
    1 can of tuna
    a dollop of mayo
    a dollop of dijon mustard
    a squish of garlic
    a sprinkle of dill (dinna 'ave fresh)
    a squirt of lemon
    a small mincing of onions 
    A splash of white worcestershire sauce
    A splash of pepper sauce
    2 pieces of 97 grain bread, toasted
    
    Mash and mix all of the ingredients except the bread.  Toast bread to
    desired brownness.  Slather tuna mixture on one piece of toast and
    cover with other.  Enjoy.  
    
    When the larder is a little more complete (rarely these days) I also
    like to add some or all of the following.  Scallions, capers, fresh
    dill, fresh parsley, possibly a chopped egg, minced mushroom.  Garnish
    with lettuce, thinly sliced tomato and possibly a slice of swiss cheese.
    Now I just need to figure out what I'm going to do for tonight :-(.  
    
    Brian - in desperate need of shopping.  

    
    <----------
    
    >white worcestershire sauce
    
    
    Whazzat???
    

    It's made with white wine, comes in a bottle that looks just liek the
    other but with a green label, makes a great addition to sauces and 
    marinades intended for fish and chicken, IMO etc.  The color is a very 
    light milky brown/tan.  Has a very distinct flavor on it's own but
    blends very well with other spices etc.  
    
    Brian

    Yeah, it's great on freshly caught trout.

    
    97 grain bread??

>    97 grain bread??

A grain is an avoirdupois unit of weight equal to 0.002285 ounce,
so 97 grain bread weighs 0.221645 ounce.

    .235 Brian, you have too much time on your hands... :-)
    
         Chip

    Ya know Chip that's what I thought too but why I am going to still be
    here until 0'dark:30?  
    
    97 grain bread is onwe of them there Pepperidge Fahms Oaty,
    nutty, wheaty, branny types.  They weigh about 97 grains :-) per slice.
    
    Brian 

    <- oh, i thought the 97 grains was the recommended reload for
       that caliber of bread... :-)

    I guess in a way the analogy works.  It certainly seems to be an
    accelerant when it comes to regularity :-).
    
    Brian

     -1 Bwhahahahahaha... and without the recoil!
    
        Chip

After reading some of the recent replies in 51, my appetite is
whet for a good veal toccata . . . 

    -1 i boycott veal... fire away!
    
       Chip

    
    me too.

    re .246 Yeah, I too am in favor of eating only free-range veal.  The
    best meal is when the liddle fellahs spend their formative years
    learning the organ.  They practice & practice, and finally the avid
    diners-by-subscription-only are called to the Special Church for the
    Big Performance & Feast.  The graduate student entre�s (usually only 1
    or 2 per herd make it this far) ascend the specially-constructed seat
    high above the nave, and using the specially-constructed DUAL-rank
    pedal keyboards (since veal are sadly lacking in digits) they peal out
    the classic strains of Johann Sebastian Bach's specially-transcribed
    Veal Toccatta & Fugue in D Minor.  
    
    Then assuming both the performances are up to par, the patrons/
    congregation select the best-prepared winner.  Sometimes the debate as
    to the winner really gets to simmering.  Of course, the "pi�ce de
    r�sistance" is, in the gustatory/musical counterpoint that makes the
    entire evening worth paying $1000 a seat/plate for, Veal Toccatta.
    
    Oh, did you mean PIccatta?  Nevermind...
                     ^^
    |-{:-)
    

    I like veal.

    heh heh heh.
    
    DougO

    
    I don't eat much meat really.

    I eat lots of meat really.

    
    Perhaps when you visit we could hook you up with Glen 8^o.
                                 

    Does Glen cook a mean veal?

    
    I think he's fonder of pork.

    I'm bacon your pardon, but why?

    
    I ham not exactly sure.

    SHouldn't you find out right away? Chop chop!

    
    I'm a bit afraid of what I might loin.

    shank the talk right now!

    
    Chip, what's your beef?
    

    Ya, steak your claim!

    chuck the aggression, will ya and stop ribbin' me!

    Do I hoof to?

    well, if you have an ax to grind, by all means...

    it's rare to see such a performance boil over...

    Well done folks! This is a rare occasion!

    we oughta get the fork outa here anyway...

    I'm done chewing the fat anyway...
    
    -b

    Afraid of getting grilled by the moderators or something?

    No I'm just tired of hearing the sauteed details of everyone's life.

MPGS::MARKEY   >>>>"Llamas are larger than frogs"

Was someone watching A&E last night?

    Yes, I was. But the "Llamas are larger than frogs" is not from
    MPatHG, it is from the "Spanish Sketch" where Jones, Cleese and
    Idle dress up as Flamenco singers and sing a song in Spanish
    about amphibean llamas (and how, if you see one when you're
    in swimming that you should yell "llama!! llama!!"). At the
    end of the sketch, Chapman, dressed in Spanish drag, rides a
    moped into the scene, takes out a paper bag, fills it with
    air, and pops it with his hand, as everyone jumps in the air
    and yells "OLE!".
    
    -b

        Easily seen  in  the  Loonatorium,  right  hand side behind the
        slope on the MP cd-rom...
        
        Andy
        
        PS. Thanks again for the info, Brian.

    Andy,
    
    You're welcome! Did you get the problem sorted out?
    
    -b

        Nothing a replacement disk and WfWG 3.11 didn't cure :*)
        
        

"Look out!  There are llamas!"

Yep, Brian's right, my mistake.  I had llamas on the brain
(which is quite painful, BTW), after catching the second 
half of The Grail last night.

(The llama sketch, not to be confused with Cleese and Palin,
 as two Frenchmen sharing a mustache, explaining the sheep.)

    I am not too fond of people who eat veal and liver. However, I will
    go to bed with any bird who eats her steak bloody.

    In fact I have a very low opinion of said people in previous note.

    does that include the bloody steaking-eating bird too? :-)
    
    i'll eat just about anything in any quantity. when it comes to food,
    quantity is the word ahead of quality... :-)
    
    but... organs, veal, hoof parts, etc. are off my list.
    
    Chip

    Hermph, and here I've just given you such lovely reasons to adore both
    veal and organs.  I'm crushed, just CRUSHed.
    

    well... my organs are okay, but i'd never consider eating them!
    
    Chip

    
    You'd be a shoo-in for porno films if you could 8^).
                                                     

    
    
    i can play the organ...but only buy letter...can't read music to save
    my life...
    
    

    I love liver pan fried with lots of onions, peppers, crushed chilies
    and Tabasco or something hotter. With lots of long grain rice. Mmmmm.

    Then, wash it down with a veal shake.

    sad

    
    <------
    
    >sad
    
    It sure is when your title has more words than your reply!!!
    

    Awwwww Bite me !

    You'd probably taste like veal.

    
    or liver

    deliver

    
    quiver

    shiver

    me timbers
    

bollocks.

    chevre and St Emilion.

  omigawd

    '85, too. ;^)

    Homemade pizza.
    
    Sauce: 2 cups tomato pulp given several pulses in the food processor.
    1/2 small onion, diced; 2 lg cloves garlic, minced. 1 bay leaf. 2 whole 
    cayenne pappers. salt, pepper, thyme, marjoram, basil. 3-4 oz tomato sauce.
    
     sweat the onions in extra virgin olive oil until soft, add garlic.
    Then add remaining ingredients, simmering for 15 minutes or so. Taste
    and correct seasoning.
    
    Make your own pizza dough, using your favorite recipe. After the final
    rise, cut in half or thirds, shape into balls, and leave on your
    lightly floured surface while you get the toppings ready.
    
    Preheat the oven to 475 pizza stone on rack in upper third. After at
    least 15 minutes, stretch your dough into a round or oval, depending on
    the shape of your stone. I don't have a peel, and I sometimes have
    trouble with the prepared pizza sticking to the cookie sheet I use as a
    peel, so I precook the dough for about two minutes. put a little corn
    meal on your peel (or cookie sheet), put the stretched dough on it, and
    slide it onto the stone. After two minutes, take it out and put on your
    sauce, a thin layer of cheeses (mozarella, freshly grated parmesan,
    cheddar) add pepperoni, salami, freshly sliced shrooms, etc, cover with
    another layer of cheese, sprinkle with oregano. Return to stone for 5-8
    minutes, until crust is golden brown. enjoy with a young, fruity cab or
    zin or chianti. or beer. 

    When Zipf's Law starts to apply to wines, yer liver is clearly in peril.
                                                                      

I don't believe I've ever tried a pizza with cheddar cheese . . . . 

That's what they use in England.  We all know how good English food is...

Especially fine English pizza . . . 

    >I don't believe I've ever tried a pizza with cheddar cheese
    
     Never had a greek pizza? A greek pizza is typically 100% cheddar.

	Greek pizza - eesh.  feh.

    
    
    i love the pizza that is served in most pizza places with greek
    owner/operators...
    
    

    alternate pizza sauce, for those of us who can't handle the acids in
    cooked tomatoes:
    
    5 cloves garlic, crushed; saute in olive oil 1 minute medium high; 
    reduce heat to medium, add 1T flour, for thirty seconds; 
    add 1c diced green chiles (roasted and peeled),
    and 1c water; bring to simmer;
    reduce heat to medium low, simmer 10 minutes or until at
    appropriate consistency to smear on the pizza dough.
    
    The spicier the chiles you can get, the better, if you like that sort
    of thing.  But this is a good, flavorful sauce even with mild anaheims.
    
    DougO

    .309 and how do you like those greek owners/operators served?
    
         with a cream sauce?
    
         sauteed with garlic, perhaps?
    
         a little burgandy?

    A lil' box o' burgUndy. 

>  We all know how good English food is...

tastes okay to me.  Better than the tasteless muck they have in Minneapolis!

Chris.

    
    .312
    
    {grrrr}

 I've got a hankerin' for some chicken fried steak, mashed taters, green
 beans and biscuits and gravy right about now..



 Jim

Sounds good, Jim.

(There goes the weight loss plan . . . )

 yeah, but it sure sounds good, eh? 


 

Excellent, Jim!

Jack's Chicken Fried Steak and Country Gravy
----------------------------------------------
(No measurements on this one)

Thin cut (1/2" or less) boneless round steak
Flour
Seasoned bread crumbs
Corn Flake crumbs
Cracker crumbs
Adobo seasoning
1 egg
Peanut Oil for frying
1 pint heavy cream
Fresh ground pepper

Trim any fat from the edges of the round steak and cut into pieces
that are about 3" square (roughly). Place pieces individually inside
a plastic bag and whale on 'em with a tenderizing hammer or 2x4 till
they've thinned out and doubled in area (or more). Heat the peanut
oil till it'll brown a bread cube in under 30 seconds (med to med-high).

In one plastic bag, put some flour (amt. depends on how much steak -
a half cup will handle a pound or so). In a second plastic bag, put
equal amounts of bread crumbs, corn flake crumbs and cracker crumbs
(again, the amt varies - about 1/2 to 3/4 cup each for a pound or so
of steak.) To this second bag, add about a teaspoon or two of adobo
and enough fresh ground pepper so that you can smell it. Then, add some
more pepper. Shake this bag to mix the contents.

Whisk the egg in a medium size mixing bowl with a half cup or so of
water.

Throw a piece of beef into the bag with flour, shake, remove, dip in
the egg wash, drain briefly, and toss in the bag with the crumbs,
shaking again. Remove from the bag and toss it in the skillet with the
peanut oil. Fry about 2-3 minutes to a side, untill the coating is
nicely browned to your liking. Remove to paper towels to drain.

After all the steak is cooked, pour off the peanut oil and discard,
retaining any of the breading left in the pan. (Don't worry if it
looks like it's fried to a crisp.) Pour in the heavy cream and stir
constantly over medium low heat till the gravy is reduced to a point
that it's thick enough for you.

Serve the steak with a nice ladle of the gravy over the top and wait
for your arteries to harden (about half an hour).

 Man, I can feel my cholesterol rising just thinking about that, Jack!




Thanks


 PS..where's the pecan pie recipe ;-)

> PS..where's the pecan pie recipe ;-)

On the back of the Karo syrup bottle. ( :^) I never found a better one.)

 I've used that one!





Jim

>> I've used that one!

	that's okay - you can always get another bottle.

    
    ba-da-boom...
    
    

    
    Oh PUHLEEZE.
    
    I'll post my prize winning pecan pie recipe tonight.

    try one with brown sugar not KARO!!!

I love Pecan Pie!

>    try one with brown sugar not KARO!!!

Hey! I already brought the chicken fried steak!

:^)

RE:       <<< Note 80.324 by POWDML::LAUER "LC of Inexpressible Rapture" >>>

    
   > Oh PUHLEEZE.
    
   > I'll post my prize winning pecan pie recipe tonight.


     Hah! that's what I was hoping for ;-)

    
    
    	Ummm...what's Adobo seasoning?
    

It's in the hispanic aisle of your supermarket (Goya, Vitarroz, etc.).

    
    RE: .329
    
    It's made out of powdered brick...
    
     :)
    

    
    
    	Ooh, that sounds so appetizing Andy, thanks.  =)
    

 I use adobo on meats from time to time..not sure what all is in it, but
 I kinda like it.  I used to have a recipe that some folks in Puerto Rico
 gave me..made a great marinade with it.




Jim

I'll have to check my bottle, but adobo includes, among other things,
salt, pepper, and garlic powder. It usually can be obtained with or
without the pepper.

 Sure wish I still had that recipe...made the best tasting marinade I'd
 ever had..




 Jim

    Jim
    
    Since the ALF cafeteria was serving chicken fried steak,
    
    
    I had an order in your honor :-)
    
    

Well I just had one of those infamous pizzas with cheddar.  Now I can
barely move (possibly something to do with the excessive meat toppings,
deep base, etc)

Chris$greedy_git.

    You fat b.......

I have two bottles of Adobo here -

Goya brand is composed of -
	Salt, Garlic, Tricalcium phosphate, oregano,
	black pepper, turmeric, and spices [whatever they
					    might be]

McCormick brand is composed of -
	Salt, Garlic, Silicon dioxide, spices (oregano
	and black pepper), turmeric and garlic oil

 re .336


   Thank you very much..I had a frozen (well, I nuked it prior to consumption)
   chicken dinner and a banana (and a few maalox).


   Jim who has the goya brand of adobo (without pepper)



 

    -1 you might have been better off with the chicken fried steak...
    
       :-)

>McCormick brand is composed of -
>	Salt, Garlic, Silicon dioxide, spices (oregano
>	and black pepper), turmeric and garlic oil

Isn't silicon dioxide sand?

 But, its good sand!

    
    The only sand I want is what gets between my toes on the beach.
    
    Although I feel certain there's sand in my toothpaste 8^p.

I just typed in what I read on the bottle.

    I think they use silicon dioxid to keep the stuff from caking up. 
    Reading labels as to what actually is in food is educational, if not
    always appetizing.  
    
    Meg who would still like to know what TBHQ is, somehow I don't think it
    is Tuberculosis Headquarters, but who knows?

Maybe silicon dioxide is there to make it crunchy.  You certainly wouldn't
need any on not-very-well-washed spinach.

    
    Read the ingredients of those low-cal diet breads sometime...
    
    Never knew they could make saw-dust taste like bread...
    

Actually, the label had a parenthetical comment following the SiO2 -

	"(added to retard caking)"

I assumed that the tricalcium phosphate in the other brand had a similar
purpose.

I suppose, if you grind sand exceedingly fine, i.e. to a powder, it would
be, for all intents and purposes, "water soluble".

	What's particularly troubling is that there's apparently at
	least as much sand in the product as there are seasonings.

	Of course, that company's on my spit list anyways.  I don't 
	know why they make seasoning cans or bottles that
	it's nigh-on impossible to fit a measuring spoon into and 
	get a level measure out of.  Arrgh!

	They used to make 'em well.

    Do they make a true grit salad dressing?

 no, but they make a good sandwich

    Jim:
    
    Wouldn't that be a hero?

    or a Nero

    or a doughie

    
    or a hoagie

    LUNCHTIME!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    
    I am in favour of food.
    
    I fully support food, and will resist any
    political attempts at food reduction.
    

 It was pointed out to me by lady di that the adobo I use does not
 contain sand..I must confess, I am greatly relieved.




Jim

    .351
    
    > for all intents and purposes, "water soluble".
    
    ackshully, that's "suspensible," not "soluble."

    
    
    
    Jaysus, I had lunch with Waffle.  The sucker was on a sugar high like
    I've never seen before.  Even yelling at the crossing guard.  Someone
    give him some thorazine, quick......

    
    
    <---  
    
    terrie????
    
    

    all I gotta say is "When did Effen crossing guards become traffic cops?
    HUUUUUUUHHHHHHHHHHHHHHHH!!!!!!!!!!!!!!"

    -1 regular event in NH...

	apple pie...... lots of it.... right Di????  :-)

    Excitotoxins? Know what those are? Well, both Monosodium Glutomate and
    Aspartame (Neutrasweet) produce excitotoxins. It seems that a certain
    40 year old man had himself a can of soup and a diet coke for lunch
    and snuffed it as a result. These chemicals are horrible for you. They
    destroy your brain. They should NEVER EVER UNDER ANY CIRCUMSTANCES
    be given to children. DO NOT LET YOUR CHILDREN DRINK DIET DRINKS!!!!
    Ask for no MSG at the Chinese restuarant. Avoid meat tenderizers
    like Accent (pure MSG). And above, all (as I just read Deb's note
    about Doritos) avoid all snack foods (like Doritos) that contain
    MSG... be particularly weary of "pre-flavored" chips like "barbecue"
    or "sour cream and onion". Seriously, MSG and Aspartame (and some
    other chemicals in the same class) are DEADLY. I'm serious about
    this...
    
    -b

    
    Have you discussed this with the Surgeon General?
    

    Or the Sturgeon General?

    Just warnin' ya' my friend. In a few months, you'll be hearing
    publicly about the horrors of MSG and Nutrasweet. And this time,
    it's serious. There's been a lot of "cancer in lab rats" scares,
    but when it comes to these chemicals, direct evidence is emerging
    linking these chemicals to massive destruction of brain tissue.
    Early onset of Alzheimers, for instance, may be directly related
    to even moderate MSG consumption. It also rivals peanuts as the
    agent which causes most alergic food reactions. This stuff is
    unbelievably bad for you... I sound like I'm foaming at the
    mouth, but you'll see soon enough I'm not doing the chicken
    little thing here.
    
    -b

    Would you smoke a joint?

    
    Depends on the caliber of the gun I had and whether the joint was
    reputable or not...
    

    No, I wouldn't... anymore. I may however, soon by using a
    marijuana extract (in tablet form) to treat eye problems.
    But I no longer smoke anything, or attempt to use drugs
    in a recreational way, with the possible exception of
    alchohol (which, despite jokes I make otherwise, I also
    pretty much avoid). Hopefully, I'm allowed to admit that
    I did not act responsibly or in the best interest of my
    health when I was in my early 20s, without being called
    a hypocrite for speaking out against such things now...
    
    -b

I don't believe that you'll find much MSG in meat tenderizer, nor is
Accent such a product. Most meat tenderizers (e.g. Adolf's (sp?), etc.)
include an extract of papaya.

    True, I'm sorry. Accent is a flavoring agent, and is mostly
    MSG... you are correct, it is not in meat tenderizers. I
    was thinking of "flavorizers".
    
    -b

    Well, I consume aspertame at an alarming rate. Guess I'm still young
    and foolish.

    I also love fatty foods. Mmmmmm.

    Yes, I know, self destructive behaviour.

    Glenn

A young geezer?

    Yes, much like the Swiss one.

	quite different actually

What I don't understand is why both MSG and aspartame seem to be bad
(other than the sodium in MSG).  Both are just bits of protein (MSG is
actually just a salt of an amino acid)

    Well, all I can say is please folks, don't give the stuff to
    your children. The toxic effect is magnified in their metabolism,
    and does cause measureable brain damage if sufficient quantities
    (less than you might think) are ingested. It's about as good
    for your kids as feeding them lead paint.
    
    -b

Evidence?  Scientific studies?

>    your children. The toxic effect is magnified in their metabolism,
>    and does cause measureable brain damage if sufficient quantities
>    (less than you might think) are ingested.

That would explain my older brother who used to douse his steak with
Accent when we were kids in the '50s.

    Well, yes Di, I don't inhale by using <ro>'s. 8^)
    
    I was shocked at how young the Weird Swiss Type Geezer was.

    They produce, when metabolized, a class of chemicals called
    excitotoxins. I have a report due to come in the mail in
    a few days on the subject. When it shows up, I'll try and
    scan it through my FAX machine and run some OCR on it,
    and if that succeeds, I'll post it here.
    
    -b

    In support of .368, .371 - my wife is forcing me to read a book called
    "Excitotoxins" - how's that for co-incidence?
    
    Haven't got all the way through yet but basically these things are
    scary, destroy select parts of the brain and the effects are not
    reversible.  MSG is the particular culprit but there are others  .  The
    reason MSG is added to food is a flavor enhancer.  It does nothing to
    the food but makes the tastebuds more receptive - so any massively
    processed bland garbage tastes great and makes lots of money for the
    manufacturer.
    
    With the backlash to MSG the manufacturers are now changing the
    labeling - "Hydrolysed vegetable protein" for instance contains up to
    40% MSG.  It can also be hidden in "Natural Flavoring".  This is a
    problem with insisting on NO MSG in a Chinese restaurant - the soups
    and sauces are still likely to contain a fair amount of MSG.
    
    Another interesting way the system works - if a researchers comes out
    with a paper pointing out the dangers, the manufacturers commission many
    papers casting doubt on the findings.  They can then say (in all
    honesty??) that the "overwhelming amount of scientific evidence" shows
    no ill effects.
    
    I could really go on about this...the packaged food industry is
    really feeding us some bad stuff.  Basically it's manufactured for
    durabilty, cost and shelf appearance.  Any nutrition is incidental.
    
    Axel                                                

	i don't drink soda or eat doritos, but bri, you'll pardon
	me if i adopt a slightly skeptical posture regarding these
	things until i hear it from a scientific source?  and then
	i'll know i can discount the findings altogether.  ;>

	one day, broccoli's bad and the next day, it's good.  

    Well, I'd rather have the chemicals than questionable natural foods
    that can be equally lethal.

    Glenn

    No doubt that is what the motive is.
    
    Eat our expensive stuff, it's safe.

    No, seriously Di. I know people who are working in this area.
    I don't buy into this sort of thing usually. But this is
    real. I will produce the evidence when I get my hands on
    it. There has been a great surpression of evidence in this
    regard that is about to end. We are being poisoned.
    
    -b

    Excitotoxins, is this what you get when your network partner gets
    excited :-)
    
    

"Soylent green is - PEOPLE!"

Re: MSG, Doritos, etc...

I guess I'd better start composing my entry in the "Good Bye" topic.

    <----- BWAHAHAHAHAHAHAHAHA!

   >Re: MSG, Doritos, etc...

   >I guess I'd better start composing my entry in the "Good Bye" topic.
    
    Well, maybe not goodbye, but I'd think twice about possible
    effects on important tissue that you might otherwise want
    to use next time you get involved in the gun control debate! :-)
    
    -b

    >> There has been a great surpression of evidence in this
    >> regard that is about to end. 
    
    Given the huge amounts of money involved here, I have my doubts
    that the suppression of these product dangers is about to end.
    
    The damned stuff made me noticeably dizzy when I first tried it
    in 1984.  Hey, this would explain much of the work I did for bb
    back then... there, I'm a victim!  :-)
    
    Chris

    
    
    MSG makes it hard for me to breathe....almost like an asthma attack
    (only I don't have asthma).
    
    
    

    I have asthma, and eating MSG don't give me an attack. Breathing cold
    air is more likely to and physical exertion is more likely to.

    Glenn

    Well, as you know Glenn, Asthma is frequently allergy related. In
    people with allergies to MSG, an asthmatic reaction is possible.
    For my MIL, it's sever migraine. But as a fellow asthmatic, I
    can recall a time or two where I started puffin' after eating
    particularly "salty" tasting Chinese food.
    
    You're just lucky that if your asthma is allergy-related, that
    MSG probably isn't one of the allergies.
    
    -b

I seem to recall that a friend of mine who's a flyer mentioned
several years ago that commercial airlines pilots were reporting
a high frequency of attacks of dizziness and disorientation
which was linked to aspertame ingestion.

    Excitotoxins - The taste that kills - How monosodium glutamate,
    aspartane (NutraSwet (R)) and similar substances can cause harm to the
    brain and nervous system and their relationship to neurodegenerative
    diseases such as Alzheimer's, Lou Gehrig's desiease (ALS) and others.
    
    Russell L. Blaylock MD
    
    Health press PO Drawer 1388  Santa Fe NM 87504
    
    Published 1994 - ISBN 0-929173-14-7
    
    Dr. Blaylock is in private neurosurgical practice in Jackson, Miss.  he
    is Assoc. Professor of Neurosurgery at the medical Uni of Mississippi
    etc.
    
    He lists 493 references (and at a quick glance most seem to be published
    in reputable journals)
    
    Part of one appendix (quoted without permission):
    
    "...the glutamate manufacturers and the processed food industries are
    alwys on a quest to disguies MSG added to food.  below is a partial
    list of the most common names for disguised MSG.  remember also that
    the most powerful excitotoxins aspartate and L-cysteine are frequently
    added to foods and according to FDA rules require no labelling at all.
    
    Additives that always contain MSG:
    Monododium glutamate
    Hydrolyzed Vegetable protein
    Hydrolyzed protein
    Hydrolyzed plant protein
    Plant protein extract
    Sodium caseinate
    Calcium caseinate
    Yeast extract
    Textured protein
    Autolyzed yeast
    Hydrolyzed oat four
    
    Additives that frequently contain MSG:
    malt extract
    malt flavoring
    Bouillon
    Broth
    Stock
    Flavoring
    Natural flavoring
    Natural beef or chicken flavoring
    Seasoning
    Spices
    
    Additives that may contain MSG or excitotoxins:
    Carrageenan
    Enzymes
    Soy protein concentrate
    Soy protein isolate
    Whey protein concentrate"
    
    Bon Appetit ;-)
    	Axel
    
    

    being an obsessed fan of food i'm very interested in this. obviously,
    intake (volume) is extremely critical when discussing these matters
    (unless there is a predisposition or we're talking about cyanide).
    
    my personal philosophy, barring any medical condition, is that eating
    recklessly/drinking and attaching that to a sedentary life style is
    simply stupid. i enjoy a fairly healthy life. i drink (weekends), i
    usually watch what i eat during the week (pastas and low fat stuff)
    and reward my self on weekends. i exercise (probably more than the
    average bear) about 7-10 hrs. a week. if i'm eating out i'll often
    opt for a pasta/fish/lean meat dish. but there are times when i'll
    go for the fisherman's platter or something equally destructive. 
    
    i also hit the Chinese restaurants maybe once or twice a month and 
    never ask for food sans MSG. i know MSG isn't good for you. i know
    saturated fats aren't good for you. i know carcinogen-laden foods
    (e.g. bacon) isn't good for you. i also know that a healthy body
    will tolerate almost anything in moderation. 
    
    i applaud the researchers. i applaud the continued efforts of the
    medical community to continue to raise the awareness of the importance
    of smart eating habits and exercise. what i don't applaud is the
    general approach when introducing these studies. they tend to be
    extremely narrow in focus. they tend to omit important information.
    they tend to not connect it to the larger picture. just about anything,
    in and of itself, can be harmful or contribute to some harmful effect
    given the right circumstances. the are professional "alarmists" that
    present data in such a manner that is highly biased. as some mentioned
    earlier, a few months or years later some other university or govern-
    ment agnecy releases contradictory evidence.
    
    another personal philosophy of mine... life's a crap shoot. my personal
    behaviors will not cement a long and healthy life. eating right and 
    exercising will make the average individual feel better physically
    and about themselves. you can certainly eliminate abusive behavior
    that will eliminate organic destruction, but even this won't garauntee
    a long and healthy existence. it simply betters the odds.
    
    so, life is short, enjoy what you enjoy, don't be stupid, and respect
    the vessel.
    
    Chip 

    .404 Absolutely.  
    
    At the same time it pays to be aware of what's happening.  MSG didn't
    exist until the 1920s, aspartame came on the market, what, 7-8 years
    ago(??).
    
    The critical dosage varies by individual and on circumstances.  For
    instance drinking an aspartame drink following heavy exercise is
    probably worse than drinking it with a meal, because of blood sugar
    levels.
    
    MSG was withdrawn voluntarily from baby foods in 1969, after it was
    found that a SINGLE jar contained MSG at a level which reliably caused
    brain damage in animals.
    
    Anyway for those who do want to check this out there is a National
    Organization Mobilized to Stop Glutamate (NOMSG) at PO Box 367 Santa Fe
    NM 87504
    
    Axel
    Axel

RE: 80.405 by AKOCOA::DOUGAN

> MSG didn't exist until the 1920s, 

The Chinese have been extracting MSG from seaweed for thousands of years.


Phil

>The Chinese have been extracting MSG from seaweed for thousands of years.

Imagine what the population of China would be if they _didn't_ use MSG!

    re: .407
    
    Well, think about this, if what is said is true, then 
    Alzheimer's and Lou Gherig's disease would be rampant
    among Chinese people. Instead, we have a people who are
    noted for their longevity.  What gives?
    
    MSG is a natural flavoring, not a chemical.  Given that,
    so, reputedly,  is Asparatame (Nutrasweet(tm).  I am wary of
    Nutrasweet (tm) and do not use a lot of it.  I have never had
    an adverse reaction to MSG, and considering the rather large
    list of processed food ingredients it is put into, I would
    have to make all my own food to avoid it completely, which
    in my case would mean I would starve to death. :-) So I
    guess I'll have to take my chances there.
    
    Mary-Michael
    
    

    Speaking of China, their population eclipsed 1,200,000,000 last month.

    .408
    
    > MSG is a natural flavoring, not a chemical.
    
    BWAHAHAHAHAHAHAHAHAHA!
    
    i have news for you.  EVERYTHING is a chemical.  some occur naturally,
    some don't, but they're all made up of atoms of the same elements.
    
    anyway, msg is not a flavoring.  it is a flavor enhancer - its effect
    is to intensify the sense of taste so that other substances in the food
    are tasted more strongly.
    
    but it's irrelevant whether it is a natural substance or a "manmade"
    one.  l-tryptophan is also natural - but it can do some VERY bad things
    to you if you use "too much" of it.

    >Instead, we have a people who are noted for their longevity.
    
    natural selection.  If they've been using msg for thousands of years,
    those resistant to it have survived better and passed on their
    resistance to their offspring.
    
    well, that's the first thing that comes to mind.  The second thing is
    that reproduction usually happens long before the onset of Alzheimers
    and Lou Gehrig's disease, so the non-resistant have repopulated just as
    much as the resistant.  So maybe it isn't natural selection, or maybe
    it is but the mechanism is different that the one I sketched at first
    thought.  Anyway.
    
    DougO

       <<< Note 80.396 by MPGS::MARKEY "Llamas are larger than frogs" >>>

>   >Re: MSG, Doritos, etc...

>   >I guess I'd better start composing my entry in the "Good Bye" topic.
    
>    Well, maybe not goodbye, but I'd think twice about possible
>    effects on important tissue that you might otherwise want
>    to use next time you get involved in the gun control debate! :-)
    
Well, Brian, since I lose just about every debate in these he-ah parts, I 
suppose its already too late for me!

Tom

    As I tried to stress yesterday, I'm not in the alarmist business. In
    general I am _very_ skeptical of scientific studies, particularly
    those with some social or economic agenda underlying them. I do not
    believe this is the case with the MSG studies I am aware of. One
    of them was performed by a well-known food scientist who I happen
    to know rather well (he's a college prof I studied under). He's a
    guy who's made most of his money (of which he has a considerable
    amount) inventing food additives. He's generally considered a "friend"
    of the food industry. But his own illnesses began to make him suspect
    Aspertame (in particular), and with a PhD in Chemistry, he decided he
    was in a good position to look into it. His study is coming out soon,
    and is the one I alluded to yesterday.
    
    Please consider the following point before you "judge" this study:
    This is not a study that says "we found a connection between ingesting
    an overdoes of material XYZ and cancer in lab rats". It's a study
    that indicates direct death of brain tissue (using human brain
    tissue) with very moderate amounts of MSG or Aspertame. Direct link.
    No indirect link. The amounts we're talking about were specifically
    picked to be within the dietary patterns of the American population.
    
    That said, I have to leave for a while... I have a lunch date at
    a Chinese restaurant! :-) :-) ;-) (actually, I do)
    
    -b

    -1 absolutely no judgement passed on this matter (yet) :-)
    
       Chip

    I wondered how long it would take the Repubs to get down on the
    FDA...well I heard yesterday they (the Repubs) want to get rid of it or
    limit its abilities of course with the drug industry right behind them.

      <<< Note 80.413 by MPGS::MARKEY "Calm down: it's only 1s and 0s" >>>

>    Please consider the following point before you "judge" this study:
>    This is not a study that says "we found a connection between ingesting
>    an overdoes of material XYZ and cancer in lab rats". It's a study
>    that indicates direct death of brain tissue (using human brain
>    tissue) with very moderate amounts of MSG or Aspertame. Direct link.
>    No indirect link. The amounts we're talking about were specifically
>    picked to be within the dietary patterns of the American population.
    
Sounds like an in vitro experiment. Ask AIDS researchers how reliable they 
are at determining in vivo processes. That's why medical and pharmaceutical 
science has to kill so many animals to find out what the hell is going on.

Oops. There I go pre-judging the study... Keep us informed, Brian.

Tom

    
    I'm having the most incredible craving for guacamole right now.
    
    Does anyone want to go to Sierra's for dinner 8^/?

 I have a craving for jambalaya, collard greens and blackeyed peas.





Jim

    
    
    re .417
    
    	an invite to dinner with Ms. Deb? I wonder if I could come up with
    a good excuse to tell my wife why I'm going to be late....;*)
    
    

    I have a craving for a warm moist.... er. sorry wrong topic.

    -1 Fenway Frank?    :-)

    i love fenway franks :-)  i know, i'm a sad case.

    How about a Cuban Pete?

    re.417
    
    Yup.

    
    Oh, much good that does me NOW, Martinluv 8^p.

    Sheesh, show a bit of enthusiasm and look what you get.      :*)
    
    I bet I have a spelling mistake around here somewhere too ?!?!? 

    
    Oh, don't worry - I surely would have told you if you did 8^)))))).

    Yup, I thought so  !!!

    i had Spam last night!
    
    i just needed to get that off my chest. i'll be calling Roto Rooter
    a little later to get my arteries snaked... :-)
    
    Chip

    Thank you for sharing, Chip. :-)

    Had the most awesomest breakfast burritos with green chili pork salsa
    in Vail last week.  Boy howdee were they good.
    
    Brian

    I would have had it, hold the vail though. Don't like that stuff.

Vail?  

Oh, I thought he was wearing a veil.

{V8 slap}

    Brian,
    
    That green Chili from Vail is AWESOME.  I've not
    seen it anywhere else.  Particularly from that
    restaurant over at Lion's head, called (I think)
    Mart and Yettis.  If you happen to have brought some 
    home, send it to MSO :^).
    
    Actually, I think I'd be better off going out there
    and getting some.
    
    Walter
     
    

    It was at D.J. Macadams, open 24 hrs etc. in Lionshead. 
    Scrumdillyishus it was.  Not a bad way to get fueled for a day of the
    old bump and grind in the back bowls :-)

    
    
    And if you still weren't wobbly kneed enough, the trip
    down the front side to the base would have to include
    Prima, Pronto and Logchute!  Ouch, me knee hurts just
    thinking about it!
    
    Walter
    

    I ate Macdonalds last night, right before I went to bed... To eat
    Macie ds is bad enough, but to eat it just before you hit the sack,
    never again.

    
    
     To admit it is even worse....
    

    i have sinned, pray for me...

    Not only that, you did a very very bad thing.

    McDonalds suck big stylee. Am I allowed to say that? 
    
    Also,the adverts are extremely irritating indeed.
    
    When I was on holiday in San Francisco,I liked going to Taco Bell.
    Mainly because the service was crummy (which reminded me of home),
    and they weren`t extremely friendly like every where else in S.F.
    (Me being a reserved English person finds rather disconcerting).
    

Stopped at Bagel Alley before coming in this AM -

	Garlic bagel lightly toasted, lightly spread with cream cheese,
	some sliced lox, a paper thin slice of bermuda onion and a thin
	slice of fresh tomato.

Ahhhhh . . . . . . 

    <----- Stop that!  My salivary glands just went into over production
    mode!

Yes - it was excellent, Brian.

    
      Now THAT sounds delish, Jack.  So few Americans make the civilized
     choice of fish for breakfast.
    
      Only trouble is, I could eat three lox bagels loaded, and gro fat.
    
      bb

	Jack, I had almost the same thing handed to me one morning in Wayland.
It was for a new Bagel shop that opened. They were going car to car handing the
stuff out in bags. (no tomatoe though) They had someone dressed up in this real
weird chef uniform with one of those huge Muppet (Jim?) heads!


Glen

 Wasn't me..




 Jim

	Jim, don't you know your name is ALWAYS mentioned in here when a
referance to the Muppets is made??? :-)

 gee, I hadn't noticed :-/

    lamb patties yesterday... i hate it when they baaahhhhh....

    re: Jim
    
     Would you rather be mistaken for Florence "wessonality" Henderson's
    husband? :-)

 Uh, no thanks ;-)

    Last night,I had 4 faggots in gravy,a box of microwave chips,and peas.
    
    Please - no gay jokes,and no "Britsh grub is crap" comments. 
    
    

    
	>> no "Britsh grub is crap" comments. 

    it more or less goes without saying.  ;>  hoho ha.
    
    

    I would assume that 

    4 fagots = 4 joyless tubes of gristle	?

    Nope. Faggots are er,i`m not sure really. Sort of big balls of minced
    meat of some kind in a thick gravy. I`ve never bothered to read the
    ingredients,but they taste ok.
    
    

    	I thought faggots were cigarettes.

	Can ya imagine cigs in gravy????? yum......

    cigarettes are fags.
    
    faggots are usually bundles of sticks for burning.
    
    sounds like stu's "faggots" are really mystery meatballs.

    
    
    	Kinda like the meatloaf we used to get as kids in our
    	school lunch.....
    

from what I remember, faggots are sort of minced meat, liver, onions, herbs
and various other unidentifiable substances rolled into balls and served
in thick gravy.  They taste better than they sound!

Chris.

    Joyless balls of gristle then.

nah, that's the infamous British Rail Pork Pie that you're thinking of.

Chris.

Talking of pork pies, Bowyer's Pork & Apple Pie is one of the world's finest
culinary, er, things.  The only problem is that the only known purveyor of
these delicacies is an Off Licence somewhere in Bishop's Stortford (where?)

Chris.

    
    
    	Just had my lunch of diet coke and crackers....yum scrum! ;*)
    
    
    

	Sounds real health jim.... :-)  no wonder ya gotta run... :-)

    
    
    	wot....diet coke doesn't have anything in it and the crackers are
    light. I'll chow down tonight tho'.....:)
    
    

    Molton Mowberry pork pies are my favourite. Or maybe a Saxbys.
    
    They`ve got to be the small ones with the dark meat. I haven`t got
    the constitution for the big pink ones with jelly in.Brrrr.
    
    

    
    <-------
    
    
     Hey!!!!!!!!!!!
    
    
     That's where I was born!!!!!!!!!!!!! (I thought it was Melton
    Mowberry)

    
    
    I'm having chocolate raspberry decaf coffee right now with
    a few ginger snap cookies.
    
    
    Tonight I am making a Pork Tenderloin for dinner, complimented
    with home-made baked stuffed potatos and fresh dill garlic bread
    with sliced tomato's and cheese on top.
    
    
    
    Terrie
    

    How do you whip up a potato from scratch?

    
    
    Well, if you are itchy, that usually means you are dirty.  
    
    Potatos grow in dirt.  Scratch.  Dig one up.  There you have it......a
    potato from scratch.
    
    
    
    :*)
    

    
    
    	Only ms. two-shoes could come up with a line of reasoning like that
    and get away with it....;*)
    
    

    
    
    Did you see anyone argue with me???  Well?  Did you??
    
    
    
    :*)
    
    
    Terrie
    

        Melton Mowbry, I believe ...
        

    
    Thanks &ndy!!!
    
     I'll check my birth certificate tonight...
    

    Melton Mowbray (correct sp) is in Leicestershire, England. It's between 
    Waltham on the Wolds and Frisby on the Wreake.
    
    What do you do if your Frisby is on the Wreake ??    :-)
    
    Dave
    

From Chile-Heads Digest:

Date: Wed, 15 Mar 1995 10:27:35 -0500 (EST)
From: [email protected] (Cameron Begg)
Subject: RECIPE: Cajun Haggis
Message-ID: <[email protected]>

CAJUN HAGGIS:

      1 sheep's lungs (May be omitted if not available outwith Louisiana.)
      1 sheep's stomach
      1 sheep heart
      1 sheep liver
      1/2 lb fresh suet (kidney leaf fat is preferred)
      3/4 cup oatmeal ( steel cut, not rolled oats)
      3 onions, finely chopped
      1 teaspoon salt
      1/2 teaspoon freshly ground pepper
      1/4 teaspoon cayenne
      1/2 teaspoon nutmeg
      3/4 cup stock

      Wash lungs and stomach well, rub with salt and rinse. Remove membranes
      and excess fat. Soak in cold salted water for several hours. Turn
      stomach inside out for stuffing.

      Cover heart and liver with cold water. Bring to a boil,
      reduce heat, cover and simmer for 30 minutes. Chop heart and
      coarsely grate liver. Toast oatmeal in a skillet on top of the
      stove, stirring frequently, until golden. Combine all ingredients
      and mix well. Loosely pack mixture into stomach, about two-thirds
      full. Remember, oatmeal expands in cooking.

      Press any air out of stomach and truss securely. Put into
      boiling water to cover. Simmer for 3 hours, uncovered, adding
      more water as needed to maintain water level. Prick stomach
      several times with a sharp needle when it begins to swell; this
      keeps the bag from bursting. Place on a hot platter, removing
      trussing strings. One can eat it at this stage, but we Creole Scots
     go a step further:
      Heat the skillet red hot with an oxy/propane torch. Throw in chunks
      of the haggis, burning to a crisp on all sides. Serve on a bed of fresh
      green cayenne peppers. Eat with chopsticks.
      Wine suggestion: Mulled Asti Spumante.
Don't you hate people who say "enjoy"?

ENJOY!


   Cameron,   a.k.a. -  [email protected]  (614) 292 4429 Voicemail or FAX

    
    uuuuuuhhhnnnn...now I don't feel so good.
    

    
    
    	I can supply all the ingredients if someone would like to make it.
    :)
    
    
    jim (who's parents raise sheep)

    
    
    don't know why, but i had a major craving for kfc last nite...so i got
    some...i wanted extra crispy, but they were out...but i ended up getting
    the original anyway...wasn't as good as extra crispy (or popeye's, for
    that matter), but it hit the spot...
    
    can't do that too often, that's fer sure...
    
    

 I had the KFC cravings last week and got the last of an extra crispy
 batch...hit the spot for sure.





Jim

 .479 well, that sounds positively revolting - i mean,
      really now - mulled asti spumante??  gak.

I think it sounds pretty good.  I bet you're one of those weird people who
doesn't like black pudding, either!

Chris.

    Does that come in a box?  

>>I think it sounds pretty good.  I bet you're one of those weird people who
>>doesn't like black pudding, either!

	Er, I was talking about the mulled Asti Spumante.  It was a little
	joke, see?  Too little, apparently.  ;>
  

| <<< Note 80.481 by SUBPAC::SADIN "One if by LAN, two if by C" >>>


| jim (who's parents raise sheep)

	So you had an active sex life as a kid, huh? :-)

    
    
    	I was the town pimp....;*)
    
    

    
    
    Not only were you the town pimp, but you 
    worked at Friendlys!  :*)
    
    
    
    Terrie
    

    
    
    <groan>
    
    

>Er, I was talking about the mulled Asti Spumante.

wot's that, then?

Chris$iggerant.

>>Er, I was talking about the mulled Asti Spumante.
>>wot's that, then?

	It's hard to imagine, dear man.  Hot, sweetish, champagne-like
	drink with heaven knows what else going on in it, I'd guess.


	  

>	It's hard to imagine, dear man.  Hot, sweetish, champagne-like
>	drink with heaven knows what else going on in it, I'd guess.

yurgh.  I think I'll stick to pints of beer!
	  
Chris.

    
    Brian.
    
    No box talk.  NO BOX TALK!
    
    {scowl}

    What do you expect from a guy who does boxes for a living?

    Not only that, it's my job.

    
    had potato skins w/ cheese, salsa, and sourcream for lunch today...was 
    pretty good...not too much, not too little...
    
    

 I had a cheeseburger/fries...canceled out the 11 miles I did on the
 bike last night :-/

| <<< Note 80.489 by SUBPAC::SADIN "One if by LAN, two if by C" >>>


| I was the town pimp....;*)

	Well, at least the sheep were happy then. Hey, imagine if Haag lived
out here then? Competition for ya.....

    
    
    	No way. Haag couldn't have kept up.....;*)
    
    
    jim

| <<< Note 80.502 by SUBPAC::SADIN "One if by LAN, two if by C" >>>



| No way. Haag couldn't have kept up.....;*)


	I'm not so sure that being premature is an asset.... :-)

    
    I think I put too much red pepper in my marinara sauce.  I just tasted
    it and my head is spinning.
    
    

    
    
    	I wish I was there to help you taste test that Mz. Deb! Sounds just
    about right....:)
    
    
    

    
    It cooked in a little and now I can smell it without my lungs
    tightening up 8^).  And then I onioned the heck out of it.
    
    Yum 8^).

    
    
    <slurp>
    
    
    :)

    
    Dinner at my house 8^).

    
    
    	YES! ;*)
    
    

    no such thing as toooo much red pepper... eating while sweating
    profusely is as good as... well, you know :-)
    
    Chip

    Had a roast dinner yesterday lunchtime in the George Hotel,in
    Pangbourne. 
    
    Roast beef,yorkshire pudding,roast potatoes,loads of veg and all
    covered in gravy.
    
    Bleeech. You can stick roast dinners up your bottom.
    

Or you could stick your roast dinners in my gob (preferably without Mr Cook's
suggestion of added bum-gravy), I like them, even if my yorkshire puddings
are a bit soggy.

Chris.

    <---- What Chip said! 

    re; roasts... my mother make the best pot roast on this planet.
        it's beyond delicious.
    
        my wife has tried and tried to duplicate it. must be that
        mother's magic (and yes, my wife is a mother).
    
        Chip

>    re; roasts... my mother make the best pot roast on this planet.
>        it's beyond delicious.
    
 
    Sorry..my mom's got you beat on that one.




    Jim

      

    No, me dear old mum (R.I.P) hade the best pot roast.  The recipe went
    with her to the everafter, lost forever.  

    
    My mom made the best Kraft Dinner!
    

    -1 cheese & macaroni?     :-)
    
       Chip

    oh, i hate my mother's pot roast!  thankfully, she hasn't tried it on
    me in years!  actually, i didn't know there was any such thing as a 
    good pot roast.  recipes?

>>    good pot roast.  recipes?

	the easy way out, old standby recipe (sans vegetables):
	take a 4 lb. chuck roast (has to be chuck), sprinkle it
	with 1 pkg. Lipton onion soup mix, smear that with 1 can
	Campbell's mushroom soup, wrap tightly in foil, place on
	baking pan, bake at 300 degrees for 4 hours.  voila.
	makes its own gravy.

 How about a good Sauerbraten?  I make  pretty darned good one, though it
 has been a couple years since I've made it.




Jim

    
    Sorry Jim, no offense intended, but the words good and anything
    relating to German Food do not belong together. I'd rather eat
    in England! :-) (Of course, I'd probably spend most of my time
    in the Indian restaurants though :-)
    
    -b
    

    .522
    
    > the words good and anything
    > relating to German Food do not belong together.
    
    You have a problem with apple strudel?

	Made three kinds of Irish soda bread on Saturday.  Was quite
	amazed to find Friday night that there wasn't a quart of buttermilk
	to be had in the entire town of Chemsfid.  Had to go to (arrrrgh)
	Lowell.  

    Would you care for another Scnitzengruben Shewwiff?  
    

    > You have a problem with apple strudel?
    
    Actually no, the Germans do some pretty nice deserts and pastries.
    Other than that... blech!
    
    -b

    Well, Brian, I really do like a good brat and a stein of Beck's.
    
    Different strokes, I suppose...

    > Well, Brian, I really do like a good brat and a stein of Beck's.
    
    Yes, there's the desserts, the pastries _and_ the beer; can't
    forget the beer. But other than that, what have the Germans
    ever done for us ?!?!?! :-) :-)
    
    Different topic: Lunch today
    
    Nice Thai leftovers, including chicken satay, masaman curry
    chicken and chicken ram long song (OK, so I eat a lot of
    chicken! :-). One Thai Spring Roll survived too... but not
    for long!!!
    
    -b

re .520:

Pot roast with Lipton onion soup mix and Campbell's mushroom soup?
What do you drink with that?  Wine in a box?  Or Yoo-Hoo?

re .529

	actually it's pretty good for such a pathetic-sounding
        recipe, weisenheimer. ;>

    love German food!
    
               Chip

	MiLady, does it make any sense to let it all marinate for a while and
then throw it into the oven??? 


Glen

    
    .524
    
    >Was quite amazed to find Friday night that there wasn't a quart of 
    >buttermilk to be had in the entire town of Chemsfid.
    
    Ah, I knew there was a reason I don't live in Chelmsford 8^))))))).

	Glen, it won't really "marinate" with a glop of concentrated
	soup stuff on top of it.  It doesn't need to marinate, though,
	trust me.  You can shut it off after 4 hours and let it sit
	in the oven for another half hour or so if you like.  It's
	extremely forgiving.  ;>

	And mz deb, you were in my thoughts Friday on the great
	find-the-buttermilk mission, yes you were.

    
    You shoulda called me.  I have a database set up with the names,
    addresses, and telephone numbers of every buttermilk purveyor in
    Eastern and Central Massachusetts and Southern New Hampshire 8^).

| <<< Note 80.534 by PENUTS::DDESMAISONS "no, i'm aluminuming 'um, mum" >>>


| Glen, it won't really "marinate" with a glop of concentrated soup stuff on top

	I had thought once you add the soup, some of it would fall down with
the liquid (if poured over the top) and that is what would marinate. 

| You can shut it off after 4 hours 

	4 hours for a stringy pot roast???? :-)



Glen

>>	I had thought once you add the soup, some of it would fall down with
>>the liquid (if poured over the top) and that is what would marinate. 

	you know what cream of mushroom soup is like - it's like
	paste.  it doesn't fall. 

>>	4 hours for a stringy pot roast???? :-)

	sigh.  it's good - really it is.  ;>

    well, you have to cut the strings off... :-)
    
    Chip

    my Mom always braises it first (to seal up the meat?)
    
     Chip

    .539
    
    What's a crock pot?

    
    mz_deb...
    
    Any of them still sell the good old fashioned lumpy buttermilk??
    

| <<< Note 80.537 by PENUTS::DDESMAISONS "no, i'm aluminuming 'um, mum" >>>


| you know what cream of mushroom soup is like - it's like paste. it doesn't 
| fall.

	Ahhhh.... I never ate cream of mushroom soup, so I did not know that.
So should we call it glue roast? :)

    
    .542
    
    That makes me salivate just thinking of it 8^/.

    Saute onions, brown the meat add some thyme garlic and pepper, throw
    it in a crock pot and add 1/2 can of beer (drink the rest).  Slow cook 
    all day, and serve the sauce over noodles.  Some people thicken the
    sauce with arrowroot or cornstarch, but I like it pretty thin.  
    
    A crock pot is just an electric slow-cooker with a nice stoneware
    lining, and a heavy glass lid.  it is cheaper than keeping the oven on
    slow roast all day, and a life-saver for this working cook. 
    
    meg

	meg...... guess I can't make dinner until the evening..... i can't
drink the rest of the beer before work ya know! :-)

    make it on your day off
    
    
    ;-)
    
    Or you could buy little cans, or put a fizzy holdr on it and put it in
    the fridge, or make beer biscuits, or (and this is considered a capital
    offense in some households) you could pour it down the sink or into
    your compost heap.
    
    meg

    
    Must agree with Meg on the crockpot.  Only way to do Boston baked
    beans from scratch, if you work.  Of course, pass the codfish cakes...
    
      bb

Re Chelmsford,

I didn't realise you were so close, that's just down the road from here.  I
tend to avoid the place 'coz it's crap, especially Pukes' nightclub
(appropriate name, really)

Chris.

    
    Forelle

| <<< Note 80.547 by CSC32::M_EVANS "proud counter-culture McGovernik" >>>


| you could pour it down the sink or into your compost heap.

	EEEEKKKKK!!!!!! Bite your tongue!!!!!! Never do that..... never do
that!!!!

    I can think of quite a few "brews" that I would only consider cooking
    killing slugs with.  Some beers make a better compost ingredients thatn
    beverages as well.  Yes, I can see this happening.  

	We went camping once and realized that the guy who was supposed to
bring the water, didn't. We were already in the middle of cooking, so we made
do with what we had. Ever make Stove Top Stuffing with Heffenreffer (sp?) Beer? 



Glen

    >Ever make Stove Top Stuffing with Heffenreffer (sp?) Beer?
    
     was it already used? Oh. I forgot. You wouldn't be able to tell.

>     was it already used? Oh. I forgot. You wouldn't be able to tell.

	It would have a slightly darker color if it were used.
	
	;-)

	But even on the 2nd go around, it retains it's skunked smell!

Date: Tue, 21 Mar 1995 10:41:04 -0800 (PST)
From: Maryjo Bruce <[email protected]>
Subject: Haggis....
Message-ID: <Pine.3.89.9503211046.A8433-0100000@netcom19>

As a Scot who loves and makes haggis......

Each time I am in Scotland I  buy haggis and have it frozen really hard
at whatever hotel I am visiting and get it out of the freezer just
as I leave for the plane.  That way, it's ready to cook just as
I get home.

Last time when I came through customs, I declared them and was badly
delayed.  When I asked why, I was taken to a room where I saw six men,
each holding a sheep's stomach.  They were a new 
batch of customs agents, and their teacher said he was waiting for 
some "nutty Scot" to come home with "his haggis" so he could show
his students what they looked like.  He didn't want them to get haggis
confused with condoms filled with drugs.  

Sunny Bruce

    When I was in Aberdeen (Scotland) I bought a haggis in what I was
    assured was the butcher's shop that made the best haggises (that
    spelling looks wrong but what is it if it isn't haggises ???) on the
    planet. I checked at the airport whether the haggis would explosively
    decompress in my suitcase in the cargo hold during the flight (it
    didn't!).
    
    Absolutely irrelevant addendum - the plane flew low over London on the
    approach to Heathrow - got a fantastic view of Tower Bridge from above.
    
    The haggis was magnificent BTW.
    

    
    Haggi ?
    
      bb

    I think you will find that the most appropriate (sp?) way to have
    used 'Haggis' in that sentence, would have been to have refered to
    them as "....the best Haggis on the planet".
    
    Gawd how boring that note was.... yuk yuk geffaw

A haggis follow-up from Chile Heads:

 You can make your own.  Just soak a shaved sheep in Guiness, roll the critter
 in a mixture of oatmeal and onion.  Perform a simple spatial inversion
 transformation with the origin in the sheeps major stomach and then gently....

 Cook until done, discard hairy parts, hoofy parts, bony parts and voila!

 Haggis a la americaine.

 Best done under the guise of a spatial relations mathematician.

 NB: Will not fit in a #16 Dutch Camp Oven no matter how many bony, hairy, hoofy
 parts you discard.

    How utterly disgusting. 
    
    I`ve got a frozen doner kebab in my freezer,which you simply stick in
    the microwave for 3 minutes. I think i`ll have it with a box of frozen
    crinkle cut microwave chips. Nothing like healthy eating. ho!ho!
    

DON`T DO IT!!!  Those frozen kebab thingys are *completely* hideous.
Especially the ones with the red cabbage.

Chris.

    
    RE: .564
    
    I can hear your arteries closing from here!!!
    
    :)
    

For John "Pretzle Boy" Collins -

Something to dip those pretzels in -

1 8 oz. package of Cream cheese at room temperature
1 4 oz. can of tiny shrimp
3 heaping tablespoons of prepared horseradish
  (the purple kind if you can get it)
1 Tbs. Minced Onion
1 Tbs. Minced Garlic
  Salt and pepper to taste

Combine all ingredients in a small mixing bowl with a coarse fork or
pastry blender. Season to taste with S&P. Chill for one hour before
serving and bring back to room temperature. Serve with small pretzles.

    I'm thinking I just might whip out the box 'o Saltines
    tonight, slab some sardine flesh on top of 'em, guzzle
    some brewskies and reminisce of old times with my
    grampa when we used to do this; my dad was out playing
    gigs and I stayed at my grandparents house. My
    grampa had a pretty unique approach to life, to say
    the least...

    Of course, I didn't actually guzzle brewskies then...

    much... :-)

    -b

    
    
    	sardines....yecch.  My dad used to eat those all the time,
    	used to gross me out to watch him.
    

 My Dad used to eat pickled pigs feet

    Sardines are definitely an acquired taste... and I only eat
    them when no one else is around so as not to make anyone
    ill... :-)

    -b