Wayne Boatwright wrote:
> On Sat 08 Mar 2008 02:17:22a, Miche told us...
>
>> In article 4>,
>> Wayne Boatwright > wrote:
>>
>>> On Sat 08 Mar 2008 01:39:42a, Ophelia told us...
>>>
>>>>>>> Oooh ooh if you can get pumpkin or butternut squash, they're
>>>>>>> fantastic roasted too.
>>>>
>>>
>>> I prefer them cut in half, then liberally coated with butter and a
>>> sprinkling of brown sugar and a dash of nutmeg, then roasted til
>>> tender. You can baste the halves with the melted sugar and juices
>>> from the squash.
>>
>> But they're so sweet as they are -- why add more sugar?
>>
>> Miche
>>
>
> Because I like it that way? I don't really find any winter squash
> all that sweet on its own. It's a common preparation in the US.
>
> Of course, there are savory preparations, too. Some would include
> garlic and herbs.
>

mmMMMmmm now I DO like the sound of that

On Sun, 9 Mar 2008 11:09:40 -0000, "Ophelia" > wrote:

>sf wrote:
>> HUH! Sounds like it would be useful at my house. Is it commercial or
>> just home made?
>
>In my very young and keen to make everything from scratch days, I made it
>myself. I buy it now
>this is the one I use and I see they send it abroad!
>
>http://www.britsuperstore.com/acatalog/Geo_Watkins.html
>

Nice, old fashioned, looking bottle.
Thanks.

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On Sun, 09 Mar 2008 06:58:41 GMT, Wayne Boatwright
> wrote:

>On Sat 08 Mar 2008 02:17:22a, Miche told us...
>
>>
>> But they're so sweet as they are -- why add more sugar?
>>
>> Miche
>>
>
>Because I like it that way? I don't really find any winter squash all that
>sweet on its own. It's a common preparation in the US.
>
>Of course, there are savory preparations, too. Some would include garlic
>and herbs.
>
>It's all a matter of choice, AFAIC.

I usually prepare acorn squash that way. Hadn't made one in ages and
decided not to add the brown sugar to the cavity as is my habit - holy
cow (!), the darned thing was really sweet all by itself. Maybe they
are producing sweeter acorn squash (corn tastes sweeter to me too)
now, I dunno - but that's what I noticed. I repeated it a couple of
weeks later with the same results, so it wasn't just that single
batch.


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sf wrote in :

> (corn tastes sweeter to me too)
>

Corn is being made sweeter... I preferred the old not as sweet corn.

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On Sun, 09 Mar 2008 15:37:07 GMT, hahabogus > wrote:

>sf wrote in :
>
>> (corn tastes sweeter to me too)
>>
>
>Corn is being made sweeter... I preferred the old not as sweet corn.

For me, the new corn is better. I don't salt the new corn, but I
salted the old corn.

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sf wrote:
> On Sun, 9 Mar 2008 11:09:40 -0000, "Ophelia" > wrote:
>
>> sf wrote:
>>> HUH! Sounds like it would be useful at my house. Is it commercial
>>> or just home made?
>>
>> In my very young and keen to make everything from scratch days, I
>> made it myself. I buy it now
>> this is the one I use and I see they send it abroad!
>>
>> http://www.britsuperstore.com/acatalog/Geo_Watkins.html
>>
>
> Nice, old fashioned, looking bottle.
> Thanks.

Yes it is lovely))

On Sun 09 Mar 2008 08:37:07a, hahabogus told us...

> sf wrote in :
>
>> (corn tastes sweeter to me too)
>>
>
> Corn is being made sweeter... I preferred the old not as sweet corn.
>

I preferred the old, too. Now, when I shop for corn, I usually look for
"field corn", not "sweet corn".

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Wayne Boatwright wrote:
> On Sun 09 Mar 2008 08:37:07a, hahabogus told us...
>
>> sf wrote in :
>>
>>> (corn tastes sweeter to me too)
>>>
>> Corn is being made sweeter... I preferred the old not as sweet corn.
>>
>
> I preferred the old, too. Now, when I shop for corn, I usually look for
> "field corn", not "sweet corn".
>
My favorite has always been "Truckers Favorite", a field corn that comes
in yellow or white, I prefer the yellow.

First ate in the late forties when my Dad grew it to feed the stock. We
would harvest "roasting" ears when the corn first hit the "milk" stage.
After it dried in the field it went into the corn crib and the critters
ate it all winter. Really good stuff and not so sweet it would make your
teeth hurt either.

Miche wrote:

> In article 4>,
> Wayne Boatwright > wrote:
>
> > On Sat 08 Mar 2008 02:17:22a, Miche told us...
> >
> > > In article 4>,
> > > Wayne Boatwright > wrote:
> > >
> > >> On Sat 08 Mar 2008 01:39:42a, Ophelia told us...
> > >>
> > >> >>>> Oooh ooh if you can get pumpkin or butternut squash, they're
> > >> >>>> fantastic roasted too.
> > >> >
> > >>
> > >> I prefer them cut in half, then liberally coated with butter and a
> > >> sprinkling of brown sugar and a dash of nutmeg, then roasted til
> > >> tender. You can baste the halves with the melted sugar and juices from
> > >> the squash.
> > >
> > > But they're so sweet as they are -- why add more sugar?
>
> >
> > Because I like it that way? I don't really find any winter squash all that
> > sweet on its own. It's a common preparation in the US.
>
> Huh. Nobody in NZ would think of adding sugar to them unless they were
> making muffins or etc.

That is the way I usually do butternut squash. I cut them in half, season with
salt, pepper, a little brown sugar and some curry powder, then drizzle with oil
and make them.

On Sun, 09 Mar 2008 10:47:16 -0800, Blinky the Shark
> wrote:

>hahabogus wrote:
>
>> sf wrote in :
>>
>>> (corn tastes sweeter to me too)
>>>
>>
>> Corn is being made sweeter... I preferred the old not as sweet corn.
>
>I just thought of something ironic. I thought to my self, self, I'll bet
>they put HF corn syrup in the can of creamed corn I have on the shelf.
>Then I checked and they use sugar. As little as one sees real sugar and
>as often as one sees HFCS in prepared foods today, I was surprised.

You could knock me over with a feather, considering canned corn is the
appropriate product to add it to.

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hahabogus wrote:

> sf wrote in :
>
>> (corn tastes sweeter to me too)
>>
>
> Corn is being made sweeter... I preferred the old not as sweet corn.

I just thought of something ironic. I thought to my self, self, I'll bet
they put HF corn syrup in the can of creamed corn I have on the shelf.
Then I checked and they use sugar. As little as one sees real sugar and
as often as one sees HFCS in prepared foods today, I was surprised.


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In article >,
hahabogus > wrote:

> sf wrote in :
>
> > (corn tastes sweeter to me too)
> >
>
> Corn is being made sweeter... I preferred the old not as sweet corn.

To my mind the "super-sweet" corn has a coarser texture. I'd rather
have the older types, too.

I have happy memories of Grandma giving me and my brothers an ear of
corn each straight out of the garden to munch on, when we were kids and
she and Grandad maintained a half-acre garden (they had nine children
and a pile of grandkids). Sooo good. And definitely sweet enough.

Miche

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In article >,
Wayne Boatwright > wrote:

> On Sun 09 Mar 2008 12:42:39a, Miche told us...
>
> > In article 4>,
> > Wayne Boatwright > wrote:
> >
> >> On Sat 08 Mar 2008 02:17:22a, Miche told us...
> >>
> >> > In article 4>,
> >> > Wayne Boatwright > wrote:
> >> >
> >> >> On Sat 08 Mar 2008 01:39:42a, Ophelia told us...
> >> >>
> >> >> >>>> Oooh ooh if you can get pumpkin or butternut squash, they're
> >> >> >>>> fantastic roasted too.
> >> >> >
> >> >>
> >> >> I prefer them cut in half, then liberally coated with butter and a
> >> >> sprinkling of brown sugar and a dash of nutmeg, then roasted til
> >> >> tender. You can baste the halves with the melted sugar and juices
> >> >> from the squash.
> >> >
> >> > But they're so sweet as they are -- why add more sugar?
> >
> >>
> >> Because I like it that way? I don't really find any winter squash all
> >> that sweet on its own. It's a common preparation in the US.
> >
> > Huh. Nobody in NZ would think of adding sugar to them unless they were
> > making muffins or etc.
>
> Different worlds. :-)

Indeed!

> >> Of course, there are savory preparations, too. Some would include
> >> garlic and herbs.
> >
> > I make butternut soup with Thai-style spices and chunky peanut butter.
> > Sooo good.
>
> That really does sound good. Recipe?

Belongs to a friend of mine; I'll ask her permission to post it.

> >> It's all a matter of choice, AFAIC.
> >
> > Well yeah, but some choices mystify me.
>
> As they do me. I've heard some recipes that seem popular that I couldn't
> imagine eating. :-)

Oh goodness me yes. And then there's Ray Bruman's List of Weird and
Disgusting Foods.

http://www.weird-food.com/

Miche

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sf wrote:

> On Sun, 09 Mar 2008 10:47:16 -0800, Blinky the Shark
> > wrote:
>
>>hahabogus wrote:
>>
>>> sf wrote in :
>>>
>>>> (corn tastes sweeter to me too)
>>>>
>>>
>>> Corn is being made sweeter... I preferred the old not as sweet corn.
>>
>>I just thought of something ironic. I thought to my self, self, I'll bet
>>they put HF corn syrup in the can of creamed corn I have on the shelf.
>>Then I checked and they use sugar. As little as one sees real sugar and
>>as often as one sees HFCS in prepared foods today, I was surprised.
>
> You could knock me over with a feather, considering canned corn is the
> appropriate product to add it to.

<thwacks you with a feather>


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On Sun 09 Mar 2008 01:07:45p, Miche told us...

> In article >,
> Wayne Boatwright > wrote:
>
>> On Sun 09 Mar 2008 12:42:39a, Miche told us...
>>
>> > In article 4>,
>> > Wayne Boatwright > wrote:
>> >
>> >> On Sat 08 Mar 2008 02:17:22a, Miche told us...
>> >>
>> >> > In article 4>,
>> >> > Wayne Boatwright > wrote:
>> >> >
>> >> >> On Sat 08 Mar 2008 01:39:42a, Ophelia told us...
>> >> >>
>> >> >> >>>> Oooh ooh if you can get pumpkin or butternut squash, they're
>> >> >> >>>> fantastic roasted too.
>> >> >> >
>> >> >>
>> >> >> I prefer them cut in half, then liberally coated with butter and a
>> >> >> sprinkling of brown sugar and a dash of nutmeg, then roasted til
>> >> >> tender. You can baste the halves with the melted sugar and juices
>> >> >> from the squash.
>> >> >
>> >> > But they're so sweet as they are -- why add more sugar?
>> >
>> >>
>> >> Because I like it that way? I don't really find any winter squash
all
>> >> that sweet on its own. It's a common preparation in the US.
>> >
>> > Huh. Nobody in NZ would think of adding sugar to them unless they
were
>> > making muffins or etc.
>>
>> Different worlds. :-)
>
> Indeed!
>
>> >> Of course, there are savory preparations, too. Some would include
>> >> garlic and herbs.
>> >
>> > I make butternut soup with Thai-style spices and chunky peanut butter.
>> > Sooo good.
>>
>> That really does sound good. Recipe?
>
> Belongs to a friend of mine; I'll ask her permission to post it.

Thanks, Miche.

>> >> It's all a matter of choice, AFAIC.
>> >
>> > Well yeah, but some choices mystify me.
>>
>> As they do me. I've heard some recipes that seem popular that I
couldn't
>> imagine eating. :-)
>
> Oh goodness me yes. And then there's Ray Bruman's List of Weird and
> Disgusting Foods.
>
> http://www.weird-food.com/

Yes, I've seen that before, but it's always fun to have another glance.
Thanks...

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-------------------------------------------
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the universe.
-------------------------------------------

"Wayne Boatwright" > wrote in message
3.184...
> On Sat 08 Mar 2008 02:17:22a, Miche told us...
>
>> In article 4>,
>> Wayne Boatwright > wrote:
>>
>>> On Sat 08 Mar 2008 01:39:42a, Ophelia told us...
>>>
>>> >>>> Oooh ooh if you can get pumpkin or butternut squash, they're
>>> >>>> fantastic roasted too.
>>> >
>>>
>>> I prefer them cut in half, then liberally coated with butter and a
>>> sprinkling of brown sugar and a dash of nutmeg, then roasted til
>>> tender. You can baste the halves with the melted sugar and juices from
>>> the squash.
>>
>> But they're so sweet as they are -- why add more sugar?
>>
>> Miche
>>
>
> Because I like it that way? I don't really find any winter squash all
> that
> sweet on its own. It's a common preparation in the US.
>
> Of course, there are savory preparations, too. Some would include garlic
> and herbs.
>
> It's all a matter of choice, AFAIC.
>
> --
> Wayne Boatwright

My mom used to roast halves of acorn squash for 45 minutes to an hour, then
flip them up and add some butter and a small bit of Velveeta, salt and
pepper and cook for 5 more minutes. It was one of my favorites as a kid.
Guess I'm still a kid because I love them that way.

HH

On Sun, 09 Mar 2008 22:22:16 GMT, Wayne Boatwright
> wrote:

>On Sun 09 Mar 2008 01:07:45p, Miche told us...
>
>>
>> Oh goodness me yes. And then there's Ray Bruman's List of Weird and
>> Disgusting Foods.
>>
>> http://www.weird-food.com/
>
>Yes, I've seen that before, but it's always fun to have another glance.
>Thanks...

I think he got the idea from another long gone poster, Bert
Christensen http://bertc.com/recipes.htm

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On Mar 6, 3:48*pm, Dan Leifker > wrote:
> I have a recipe that calls for cooked ground beef. *I'd like to remove
> as much fat as possible before I add other ingredients.
>
> Friend #1 told me to boil (!) the ground beef and stir until the meat is
> browned, and then pour off all the water. *I tried this, and the meat
> disintegrates into very tiny pieces, almost like coarse sand. *(That
> turned my sloppy Joes into sludge.)
>
> Friend #2 said cook the meat as usual, and then add a quart of two of
> ice water. *The fat solidifies and rises to the top, and then I pour off
> all the liquid.
>
> Friend #3 said the advice from Friend #2 was utter nonsense, and that I
> should just cook the darn meat, pour off the fat, and proceed with the
> recipe.
>
> Any suggestions for the best way to drain fat from ground beef? *Friend
> #3 also said not to waste money on high-grade ground beef with less fat,
> because you can pour off all the fat after cooking.
>
> I'm confused.
> dleifker

> I just fry the beef and when it is browned i drain off the excess fat.

Dan Leifker wrote:
> biig wrote:
>> When the meat is cooked, I take the pan off the heat and tip it so the
>> meat is away from one side of the pan. I then put paper towel(s) in the
>> empty spot and let it absorb the fat. I change the paper towel as it is
>> saturated, and when it's mostly drained, I wipe the pan with a clean
>> towel.
>> Works every time. .........Sharon
>
> Utterly brilliant! Yours is the winning answer.

'cept why waste paper towels (cost)? It is easier just to drain through
a colander over a dish or something that you could then pour the
drippings into a discard jar and toss into the trash? Then place the
dish and colander into the dishwasher.

sf wrote:
> On Sun, 09 Mar 2008 22:22:16 GMT, Wayne Boatwright
> > wrote:

>>> http://www.weird-food.com/
>> Yes, I've seen that before, but it's always fun to have another glance.
>> Thanks...
>
> I think he got the idea from another long gone poster, Bert
> Christensen http://bertc.com/recipes.htm

Bert is still alive and well. We are both Unitarians, so we exchange
email sometimes.

Becca

On Tue, 11 Mar 2008 14:53:38 -0500, Becca >
wrote:

>sf wrote:
>> On Sun, 09 Mar 2008 22:22:16 GMT, Wayne Boatwright
>> > wrote:
>
>>>> http://www.weird-food.com/
>>> Yes, I've seen that before, but it's always fun to have another glance.
>>> Thanks...
>>
>> I think he got the idea from another long gone poster, Bert
>> Christensen http://bertc.com/recipes.htm
>
>Bert is still alive and well. We are both Unitarians, so we exchange
>email sometimes.
>
>Becca

KEWL! I still exchange email with him too. He's a great guy, but I
thought he was long forgotten here.

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sf wrote:

>> Bert is still alive and well. We are both Unitarians, so we exchange
>> email sometimes.
>>
>> Becca
>
> KEWL! I still exchange email with him too. He's a great guy, but I
> thought he was long forgotten here.

It is nice that Bert is still around, he is a very interesting person.

Becca

On Mar 6, 5:29 am, "Julie Bove" > wrote:
> "Dan Leifker" > wrote in message
>
> . ..
>
> >I have a recipe that calls for cooked ground beef. I'd like to remove as
> >much fat as possible before I add other ingredients.
>
> > Friend #1 told me to boil (!) the ground beef and stir until the meat is
> > browned, and then pour off all the water. I tried this, and the meat
> > disintegrates into very tiny pieces, almost like coarse sand. (That
> > turned my sloppy Joes into sludge.)
>
> From what I have read, this is how they get it in fine pieces inMexican
> restaurants. I've never tried it.
>
>
>
> > Friend #2 said cook the meat as usual, and then add a quart of two of ice
> > water. The fat solidifies and rises to the top, and then I pour off all
> > the liquid.
>
> Never heard of doing that.
>
>
>
> > Friend #3 said the advice from Friend #2 was utter nonsense, and that I
> > should just cook the darn meat, pour off the fat, and proceed with the
> > recipe.
>
> Yep.
>
>
>
> > Any suggestions for the best way to drain fat from ground beef? Friend #3
> > also said not to waste money on high-grade ground beef with less fat,
> > because you can pour off all the fat after cooking.
>
> You can't pour all the fat off of cheap, fatty beef but you can get most of
> it off. I generally don't buy that kind. Once in a while it is all I can
> get, or I will have a coupon for some of it for free. Only then do I get
> that kind.
>
> I bought some 7% lean, organic beef today. Cooked it up and there was no
> excess fat to take off. That's what I generally do.
>
>
>
> > I'm confused.

I happened to catch some tips on "Lean meats" from the Mayo Clinic
under Food and Nutrition. They said :

"Drain fat after cooking. After cooking ground meat, drain the fat
from the pan and rinse the meat with hot water. Blot the meat with a
paper towel to remove the water."

By Mayo Clinic Staff
Jun 7, 2007 http://www.mayoclinic.com/health/foo...rition/NU00202

I think there may be several ways to go about this, I for one will
cook, drain then eat! Ahhhh...... the American way!

cybercat wrote:
> > wrote
>> I happened to catch some tips on "Lean meats" from the Mayo Clinic
>> under Food and Nutrition. They said :
>>
>> "Drain fat after cooking. After cooking ground meat, drain the fat
>> from the pan and rinse the meat with hot water. Blot the meat with a
>> paper towel to remove the water."
>
> This is why I began doing this, because I was cooking for someone who
> had congestive heart failure.

Congestive heart failure isn't the same thing as coronary artery disease.

wrote:

>
> I happened to catch some tips on "Lean meats" from the Mayo Clinic
> under Food and Nutrition. They said :
>
> "Drain fat after cooking. After cooking ground meat, drain the fat
> from the pan and rinse the meat with hot water. Blot the meat with a
> paper towel to remove the water."
>
> By Mayo Clinic Staff
> Jun 7, 2007 http://www.mayoclinic.com/health/foo...rition/NU00202
>
> I think there may be several ways to go about this, I for one will
> cook, drain then eat! Ahhhh...... the American way!

No one ever accused hospitals of being good cooks...

> wrote
> I happened to catch some tips on "Lean meats" from the Mayo Clinic
> under Food and Nutrition. They said :
>
> "Drain fat after cooking. After cooking ground meat, drain the fat
> from the pan and rinse the meat with hot water. Blot the meat with a
> paper towel to remove the water."

This is why I began doing this, because I was cooking for someone who
had congestive heart failure.

"Goomba38" > wrote in message
. ..
> cybercat wrote:
>> > wrote
>>> I happened to catch some tips on "Lean meats" from the Mayo Clinic
>>> under Food and Nutrition. They said :
>>>
>>> "Drain fat after cooking. After cooking ground meat, drain the fat
>>> from the pan and rinse the meat with hot water. Blot the meat with a
>>> paper towel to remove the water."
>>
>> This is why I began doing this, because I was cooking for someone who
>> had congestive heart failure.
>
> Congestive heart failure isn't the same thing as coronary artery disease.

Did I say it was? This is a method his doctor recommended.



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