Can anyone tell me if it is regarded as wrong to criticize recipes in
rec.food.recipes? I know that ng does not accept comments but I tried a
recent recipe that, IMHO, was plain awful!

Baked Chicken With Green Spinach-Horseradish Sauce

Serves 8
Recipe By: Robin Miller

Aside from the fact that it was not baked but fried, the sauce was insipid!
The instructions were also a bit weird, advising reserving half of it for
another day. Why not use half amounts?
--
Jim Silverton
Potomac, Maryland

On Jul 23, 5:14?pm, "James Silverton" >
wrote:
> Can anyone tell me if it is regarded as wrong to criticize recipes in
> rec.food.recipes? I know that ng does not accept comments but I tried a
> recent recipe that, IMHO, was plain awful!
>
> Baked Chicken With Green Spinach-Horseradish Sauce
>
> Serves 8
> Recipe By: Robin Miller
>
> Aside from the fact that it was not baked but fried, the sauce was insipid!
> The instructions were also a bit weird, advising reserving half of it for
> another day. Why not use half amounts?
> --
> Jim Silverton
> Potomac, Maryland


Well, you've already criticized the recipe here. So why not go full
monty and post the entire recipe here for comment, and let the chips
fall where they may.

Sheldon

"James Silverton" > wrote

> Baked Chicken With Green Spinach-Horseradish Sauce
>
> Serves 8
> Recipe By: Robin Miller
>
> Aside from the fact that it was not baked but fried, the sauce was
> insipid!
> The instructions were also a bit weird, advising reserving half of it for
> another day. Why not use half amounts?

Funny. Robin Miller has a show on FoodTV, and her schtick is
cooking for very busy people. Everything morphs into a second
meal.

nancy

On Jul 23, 5:54?pm, "Nancy Young" > wrote:
> "James Silverton" > wrote
>
> > Baked Chicken With Green Spinach-Horseradish Sauce
>
> > Serves 8
> > Recipe By: Robin Miller
>
> > Aside from the fact that it was not baked but fried, the sauce was
> > insipid!
> > The instructions were also a bit weird, advising reserving half of it for
> > another day. Why not use half amounts?
>
> Funny. Robin Miller has a show on FoodTV, and her schtick is
> cooking for very busy people. Everything morphs into a second
> meal.

I seached <r.f.r> and found no posts by Robin Miller. But 10 of her
recipes were posted there by others, none were chicken with
spinach-horseradish. So if James were to post the recipe in question
I'm sure folks here would be happy to critique it.

Personally I happen to love horseradish, and I love spinach, and baked
chicken is always good... so now I'm itching to see this so-called
insipid recipe... how can horseradish be insipid???

"Sheldon" > wrote

> On Jul 23, 5:54?pm, "Nancy Young" > wrote:
>> "James Silverton" > wrote
>>
>> > Baked Chicken With Green Spinach-Horseradish Sauce
>>
>> > Serves 8
>> > Recipe By: Robin Miller
>>
>> > Aside from the fact that it was not baked but fried, the sauce was
>> > insipid!
>> > The instructions were also a bit weird, advising reserving half of it
>> > for
>> > another day. Why not use half amounts?
>>
>> Funny. Robin Miller has a show on FoodTV, and her schtick is
>> cooking for very busy people. Everything morphs into a second
>> meal.

> Personally I happen to love horseradish, and I love spinach, and baked
> chicken is always good... so now I'm itching to see this so-called
> insipid recipe... how can horseradish be insipid???

I see it. However, I don't see this recipe from Robin Miller on
the Food Network website, so who knows what the source was.
Someone name Terry Pogue posted it yesterday at 3:38.

Baked Chicken With Green Spinach-Horseradish Sauce

Serves 8
Recipe By: Robin Miller

Cooking spray
8 chicken breast halves (4-ounce) boneless skinless
Salt and ground black pepper
1 packages frozen chopped spinach -- thawed and squeezed dry
1/2 cups light mayonnaise
1/4 cup vermouth
6 tablespoons prepared white horseradish
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
4 cup cooked rice (regular or instant)
Lemon wedges -- to garnish

Coat a large saute pan or large stovetop grill pan with cooking spray.
Season both sides of chicken with salt and black pepper. Place chicken on
prepared pan and cook until golden brown on each side and cooked through.
Meanwhile, in a food processor, combine spinach, mayonnaise, vermouth,
horseradish, lemon juice, and parsley. Process until blended and smooth.
Season, to taste, with salt and black pepper. Spoon sauce over half of the
chicken. Reserve remaining chicken for another recipe. Serve half (2 cups)
of the rice with this meal and reserve remaining rice for another recipe.
Garnish with lemon wedges.

Prep Time: 10 minutes
Cook Time: 20 minutes

Yield: 4 servings

Nancy Young said...

> I see it. However, I don't see this recipe from Robin Miller on
> the Food Network website, so who knows what the source was.
> Someone name Terry Pogue posted it yesterday at 3:38.
>
> Baked Chicken With Green Spinach-Horseradish Sauce



Terry Pogue is a rec.food.recipes dump-poster. I wouldn't trust it's
recipes.

I say "it's," since it's a unisex name.

Terry's posts are notoriously full of typos. For example:

Message-ID: >

I think it typos on purpose so it can post copyrighted recipes and not be
found out.

Andy

"Andy" <q> wrote

> Nancy Young said...
>
>> I see it. However, I don't see this recipe from Robin Miller on
>> the Food Network website, so who knows what the source was.
>> Someone name Terry Pogue posted it yesterday at 3:38.
>>
>> Baked Chicken With Green Spinach-Horseradish Sauce

> Terry Pogue is a rec.food.recipes dump-poster. I wouldn't trust it's
> recipes.

I got that idea just from my quick look into the newsgroup.

Creepy soulless place.

nancy

Sheldon wrote:
>
> Personally I happen to love horseradish, and I love spinach, and
> baked chicken is always good... so now I'm itching to see
> this so-called insipid recipe... how can horseradish be insipid???

That's a good point. How CAN horseradish be insipid?

That's like jalapeno peppers being insipid, though
a recent thread suggests they are. Perhaps the horseradish
manufacturers are conspiring to develop breeds of
horseradish with less punch -- seems unlikely, but
the same accusation has been levelled at the pepper-growers
and seems to have stuck.

Another possibility is lack of understanding of the
word "insipid". For many years, I assumed it meant
"bad tasting" because I developed my understanding
from the context in which I saw the word being used.
It actually means "lacking in flavor", which is
something quite different. There's lots of stuff
I wouldn't eat if it tastes bad, but lots of stuff
I would eat if it was merely flavorless and I was
hungry and didn't have other convenient options.

Nancy Young said...

>
> "Andy" <q> wrote
>
>> Nancy Young said...
>>
>>> I see it. However, I don't see this recipe from Robin Miller on
>>> the Food Network website, so who knows what the source was.
>>> Someone name Terry Pogue posted it yesterday at 3:38.
>>>
>>> Baked Chicken With Green Spinach-Horseradish Sauce
>
>> Terry Pogue is a rec.food.recipes dump-poster. I wouldn't trust it's
>> recipes.
>
> I got that idea just from my quick look into the newsgroup.
>
> Creepy soulless place.
>
> nancy


nancy,

I posted to r.f.r suggesting Pat open the group up to peer recipe reviews
but never got a reply in return. It must obviously be lots more work than
Pat is willing to take on after so long. I don't even know when it began,
or imagine the work involved but I'll certainly give her stamina
credit!!!!!!

Andy
CotD #2

Nancy Young wrote:
>
> "Andy" <q> wrote
>
> > Nancy Young said...
> >
> >> I see it. However, I don't see this recipe from Robin Miller on
> >> the Food Network website, so who knows what the source was.
> >> Someone name Terry Pogue posted it yesterday at 3:38.
> >>
> >> Baked Chicken With Green Spinach-Horseradish Sauce
>
> > Terry Pogue is a rec.food.recipes dump-poster. I wouldn't trust it's
> > recipes.
>
> I got that idea just from my quick look into the newsgroup.
>
> Creepy soulless place.

Refresh my memory. Didn't Stephanie Da Silva have something
to do with creating that group? Was she ever the moderator?
It's been ages since her name even crossed my mind.

"Mark Thorson" > wrote

> Nancy Young wrote:
>>
>> "Andy" <q> wrote

>> > Terry Pogue is a rec.food.recipes dump-poster. I wouldn't trust it's
>> > recipes.
>>
>> I got that idea just from my quick look into the newsgroup.
>>
>> Creepy soulless place.
>
> Refresh my memory. Didn't Stephanie Da Silva have something
> to do with creating that group? Was she ever the moderator?
> It's been ages since her name even crossed my mind.

That was before my time, happily.

nancy

Nancy Young wrote:
>
> "Mark Thorson" > wrote
>
> > Refresh my memory. Didn't Stephanie Da Silva have something
> > to do with creating that group? Was she ever the moderator?
> > It's been ages since her name even crossed my mind.
>
> That was before my time, happily.

Ah, yes. We all agreed never to mention her name again
after the "Noodle Incident". Pardon me, my _faux_pas_.

Mark Thorson said...

> Nancy Young wrote:
>>
>> "Mark Thorson" > wrote
>>
>> > Refresh my memory. Didn't Stephanie Da Silva have something
>> > to do with creating that group? Was she ever the moderator?
>> > It's been ages since her name even crossed my mind.
>>
>> That was before my time, happily.
>
> Ah, yes. We all agreed never to mention her name again
> after the "Noodle Incident". Pardon me, my _faux_pas_.


Oh, C'MON!!!

What gives???

We gotta have stories to hand down too!!! <VBG>

Nancy

"Andy" <q> wrote

> Mark Thorson said...
>
>> Nancy Young wrote:
>>>
>>> "Mark Thorson" > wrote
>>>
>>> > Refresh my memory. Didn't Stephanie Da Silva have something
>>> > to do with creating that group? Was she ever the moderator?
>>> > It's been ages since her name even crossed my mind.
>>>
>>> That was before my time, happily.
>>
>> Ah, yes. We all agreed never to mention her name again
>> after the "Noodle Incident". Pardon me, my _faux_pas_.
>
>
> Oh, C'MON!!!
>
> What gives???
>
> We gotta have stories to hand down too!!! <VBG>
>
> Nancy

I can't talk about it. The noodle is still too fresh.

nancy

Mark Thorson wrote:


> Refresh my memory. Didn't Stephanie Da Silva have something
> to do with creating that group? Was she ever the moderator?
> It's been ages since her name even crossed my mind.

From what I recall, Stephanie moderated rec.food.recipes, or was it the
sushi group. My memory is shot. :-(

Becca

On Jul 23, 7:16?pm, Andy <q> wrote:
> Nancy Young said...
>
> > I see it. However, I don't see this recipe from Robin Miller on
> > the Food Network website, so who knows what the source was.
> > Someone name Terry Pogue posted it yesterday at 3:38.
>
> > Baked Chicken With Green Spinach-Horseradish Sauce
>
> Terry Pogue is a rec.food.recipes dump-poster. I wouldn't trust it's
> recipes.
>
> I say "it's," since it's a unisex name.


Hehe, kinda like Andy... Andrew/Andrea... can't tell its sex from that
picture of its ass inna cornfield either. Yoose have no idea how long
I've been waiting for this opening.

> Terry's posts are notoriously full of typos. For example:

And the possessive is *its*, with the apostrophe [it's] a contraction
for "it is". LOL


> Message-ID: >
>
> I think it typos on purpose so it can post copyrighted recipes and not be
> found out.


Copyrighted recipes... nah, I don't wanna go through that looking
glass again.

Sheldon

Sheldon said...

> On Jul 23, 7:16?pm, Andy <q> wrote:
>> Nancy Young said...
>>
>> > I see it. However, I don't see this recipe from Robin Miller on
>> > the Food Network website, so who knows what the source was.
>> > Someone name Terry Pogue posted it yesterday at 3:38.
>>
>> > Baked Chicken With Green Spinach-Horseradish Sauce
>>
>> Terry Pogue is a rec.food.recipes dump-poster. I wouldn't trust it's
>> recipes.
>>
>> I say "it's," since it's a unisex name.
>
>
> Hehe, kinda like Andy... Andrew/Andrea... can't tell its sex from that
> picture of its ass inna cornfield either. Yoose have no idea how long
> I've been waiting for this opening.


I've been called Andy, Andrew and Andrés. I'll give ya Andrea. Call me that
in public and I'll deck ya just for the sport of it.

But you saw a shot and ya took it. Good for you, Shelly.

Heh heh heh heh heh

Andy

"Andy" <q> wrote in message ...
> Sheldon said...
>
>> On Jul 23, 7:16?pm, Andy <q> wrote:
>>> Nancy Young said...
>>>
>>> > I see it. However, I don't see this recipe from Robin Miller on
>>> > the Food Network website, so who knows what the source was.
>>> > Someone name Terry Pogue posted it yesterday at 3:38.
>>>
>>> > Baked Chicken With Green Spinach-Horseradish Sauce
>>>
>>> Terry Pogue is a rec.food.recipes dump-poster. I wouldn't trust it's
>>> recipes.
>>>
>>> I say "it's," since it's a unisex name.
>>
>>
>> Hehe, kinda like Andy... Andrew/Andrea... can't tell its sex from that
>> picture of its ass inna cornfield either. Yoose have no idea how long
>> I've been waiting for this opening.
>
>
> I've been called Andy, Andrew and Andrés. I'll give ya Andrea. Call me
> that
> in public and I'll deck ya just for the sport of it.
>
> But you saw a shot and ya took it. Good for you, Shelly.
>
> Heh heh heh heh heh
>
> Andy

Score one for Andy! ;-)

In article <8T8pi.1784$9A6.1693@trnddc01>,
"James Silverton" > wrote:

> Can anyone tell me if it is regarded as wrong to criticize recipes in
> rec.food.recipes? I know that ng does not accept comments but I tried a
> recent recipe that, IMHO, was plain awful!
>
> Baked Chicken With Green Spinach-Horseradish Sauce
>
> Serves 8
> Recipe By: Robin Miller
>
> Aside from the fact that it was not baked but fried, the sauce was insipid!
> The instructions were also a bit weird, advising reserving half of it for
> another day. Why not use half amounts?
> ‚‚Ý
> Jim Silverton
> Potomac, Maryland

For the most part, most of us respect other's tastes.

Personally, I detest Horse Radish so would never have tried it. <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"Michael \"Dog3\" Lonergan" > wrote:

> "James Silverton" > dropped this turd
> news:8T8pi.1784$9A6.1693@trnddc01: in rec.food.cooking
>
> > Can anyone tell me if it is regarded as wrong to criticize recipes in
> > rec.food.recipes? I know that ng does not accept comments but I tried
> > a recent recipe that, IMHO, was plain awful!
> >
> > Baked Chicken With Green Spinach-Horseradish Sauce
> >
> > Serves 8
> > Recipe By: Robin Miller
> >
> > Aside from the fact that it was not baked but fried, the sauce was
> > insipid!
> > The instructions were also a bit weird, advising reserving half of it
> > for another day. Why not use half amounts?
>
> I have made 3 or 4 recipes out of the RFR archives. None of them were very
> good. I used to glance at the ng now and then but don't even bother these
> days. Never had good luck with the recipes there. I'm sure some of them
> are good but the ones I tried were not. As far as commenting to the group
> you can try but I doubt if the moderator will allow it through.
>
> Michael

Go to the r.f.c. website instead.
The recipes there are decent imho.

And CC has done a very good job with that site:

http://www.recfoodcooking.org/
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

My trying the recipe was my most recent attempt to find a spinach recipe
that I liked. Obviously, it was not a success! IMHO, cooked spinach is
green and has only one taste: bitter! Horse radish, tho' I like it, does
nothing for spinach. I still consider that uncooked spinach is a salad
vegetable and that's it!

--
Jim Silverton
Potomac, Maryland
"Omelet" > wrote in message
news In article >,
"Michael \"Dog3\" Lonergan" > wrote:

> "James Silverton" > dropped this turd
> news:8T8pi.1784$9A6.1693@trnddc01: in rec.food.cooking
>
> > Can anyone tell me if it is regarded as wrong to criticize recipes in
> > rec.food.recipes? I know that ng does not accept comments but I tried
> > a recent recipe that, IMHO, was plain awful!
> >
> > Baked Chicken With Green Spinach-Horseradish Sauce
> >
> > Serves 8
> > Recipe By: Robin Miller
> >
> > Aside from the fact that it was not baked but fried, the sauce was
> > insipid!
> > The instructions were also a bit weird, advising reserving half of it
> > for another day. Why not use half amounts?
>
> I have made 3 or 4 recipes out of the RFR archives. None of them were
very
> good. I used to glance at the ng now and then but don't even bother
these
> days. Never had good luck with the recipes there. I'm sure some of
them
> are good but the ones I tried were not. As far as commenting to the
group
> you can try but I doubt if the moderator will allow it through.
>
> Michael

Go to the r.f.c. website instead.
The recipes there are decent imho.

And CC has done a very good job with that site:

http://www.recfoodcooking.org/
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack
Nicholson

In article >,
"Michael \"Dog3\" Lonergan" > wrote:


> > I posted to r.f.r suggesting Pat open the group up to peer recipe
> > reviews but never got a reply in return. It must obviously be lots
> > more work than Pat is willing to take on after so long. I don't even
> > know when it began, or imagine the work involved but I'll certainly
> > give her stamina credit!!!!!!

I haven't read the group for years. Moderated groups combine the worst
of everything. The interesting stuff has been eliminated, and what is
left may or not be any good. If it isn't any good, the only way to tell
is based on the reader's experience with the ingredients and techniques,
or else just trying it. If it is terrible, no one else will ever know.


> AFAIK, she's been doing it for at least 15 years. Moderating every post
> must be pretty difficult. The group has a fairly high posting volume
> last time I looked. I still glance at it now and then but not often.
> There was a cookie ng out there and may still be there. I used to be
> amazed at the volume of cookie recipes posted there. I mean, just how
> many different kinds of cookies are out there? Must be millions.


My wife has two very fat books from King Arthur Flour. One is just
cookie recipes.

My wife made several hundred cookies in the last two weeks, for church
camp bag lunches. The second week, she made it a "workshop". She had
14 teens helping her. They had a great time, and had their own space,
with two commercial ovens and a huge mixer.

My wife was the baker for the camp, and had 150 pounds of flour for the
two weeks.

In article >,
"Michael \"Dog3\" Lonergan" > wrote:


> Well, I've been called Michelle in *** bars I used to frequent. It used to
> irritate the hell out of me.

If you've just been called that, you may be wrong. Michel (pronounced
just like Michelle) is a male name. I've known four of them (men named
Michel), and here in the US, it's been a problem.

"Dan Abel" > wrote in message
...
> In article >,
> "Michael \"Dog3\" Lonergan" > wrote:
>
>
>> Well, I've been called Michelle in *** bars I used to
>> frequent. It used to
>> irritate the hell out of me.
>
> If you've just been called that, you may be wrong. Michel
> (pronounced
> just like Michelle) is a male name. I've known four of them
> (men named
> Michel), and here in the US, it's been a problem.

OT but interesting! These days, the confusion continually
increases with girls being called Sean, Jamie etc. I have to
admit it's been a problem for a long time, witness Hilary,
Evelyn, Carol etc.



--
Jim Silverton
Potomac, Maryland

James Silverton said...

> "Dan Abel" > wrote in message
> ...
>> In article >,
>> "Michael \"Dog3\" Lonergan" > wrote:
>>
>>
>>> Well, I've been called Michelle in *** bars I used to
>>> frequent. It used to
>>> irritate the hell out of me.
>>
>> If you've just been called that, you may be wrong. Michel
>> (pronounced
>> just like Michelle) is a male name. I've known four of them
>> (men named
>> Michel), and here in the US, it's been a problem.
>
> OT but interesting! These days, the confusion continually
> increases with girls being called Sean, Jamie etc. I have to
> admit it's been a problem for a long time, witness Hilary,
> Evelyn, Carol etc.


Then there's that "Boy Named Sue," (Johnny Cash), "and if I ever have a
son, I'm gonna name him..."

On Mon, 23 Jul 2007 20:37:17 -0500, Andy <q> wrote:

>Sheldon said...
>
>> On Jul 23, 7:16?pm, Andy <q> wrote:
>>> Nancy Young said...
>>>
>>> > I see it. However, I don't see this recipe from Robin Miller on
>>> > the Food Network website, so who knows what the source was.
>>> > Someone name Terry Pogue posted it yesterday at 3:38.
>>>
>>> > Baked Chicken With Green Spinach-Horseradish Sauce
>>>
>>> Terry Pogue is a rec.food.recipes dump-poster. I wouldn't trust it's
>>> recipes.
>>>
>>> I say "it's," since it's a unisex name.
>>
>>
>> Hehe, kinda like Andy... Andrew/Andrea... can't tell its sex from that
>> picture of its ass inna cornfield either. Yoose have no idea how long
>> I've been waiting for this opening.
>
>
>I've been called Andy, Andrew and Andrés. I'll give ya Andrea. Call me that
>in public and I'll deck ya just for the sport of it.
>
>But you saw a shot and ya took it. Good for you, Shelly.
>
>Heh heh heh heh heh
>
>Andy

sheldon's always on the lookout for asses. why, i don't know, since
he already has one so close to home.

your pal,
blake

"Becca" > wrote in message
...
> Mark Thorson wrote:
>
>
>> Refresh my memory. Didn't Stephanie Da Silva have something
>> to do with creating that group? Was she ever the moderator?
>> It's been ages since her name even crossed my mind.
>
> From what I recall, Stephanie moderated rec.food.recipes, or was it the
> sushi group. My memory is shot. :-(

I know that way back when (10 years ago or so?), Stephanie maintained a
website that contained the recipe archives from r.f.r. She posted something
in houston.eats about sending a CD with the archives to whomever requested
one. I received a CD from her.

Mary

Michael "Dog3" Lonergan wrote:

> "James Silverton" > dropped this turd
> news:xqqpi.3775$9A6.2789@trnddc01: in rec.food.cooking

> > OT but interesting! These days, the confusion continually
> > increases with girls being called Sean, Jamie etc. I have to
> > admit it's been a problem for a long time, witness Hilary,
> > Evelyn, Carol etc.
>
> I met a man named Carol once. I thought that very unusual until a
> few years later I met a second man with the name.

More commonly spelled "Carroll" as a man's name, as in Carroll Shelby.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article >,
"Michael \"Dog3\" Lonergan" > wrote:

> "James Silverton" > dropped this turd
> news:xqqpi.3775$9A6.2789@trnddc01: in rec.food.cooking

> > OT but interesting! These days, the confusion continually
> > increases with girls being called Sean, Jamie etc. I have to
> > admit it's been a problem for a long time, witness Hilary,
> > Evelyn, Carol etc.
>
> I met a man named Carol once. I thought that very unusual until a few
> years later I met a second man with the name.

Carroll O'Connor was a very famous actor. Again, if you just hear it,
the name sounds just like Carol.

"Nancy Young" > wrote in
:

> I can't talk about it. The noodle is still too fresh.
>
> nancy
>
>

I can't remember... was that before or after the saraan wrap incident?

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" > wrote

> "Nancy Young" > wrote

>> I can't talk about it. The noodle is still too fresh.

> I can't remember... was that before or after the saraan wrap incident?

Ach, I'm still blushing about that one!

nancy