hahabogus > wrote in message
...
[snip]
> I've read most of this thread...And I'm still confused...
> When dressing for chicken salad...do you need a tie?

Alan, Alan, Alan. Yes but a bow-tie would be more appropriate.

The Ranger

"Melba's Jammin'" schrieb :
> In article >,
> Billy <Hereiam@hotmaildotcom> wrote:
>
>> On Sun, 29 Jun 2008 18:34:50 -0400, "Jean B." > wrote:
>>
>> >> Nonsense. <grin> I'd be happy to send you my price list as long as you
>> >> understand that shipping cost is a bitch.
>>
>> Did I smell "spam" in the air? VBG.....
>
> VBG? Are you sure?
>
> Spam? How so? Jean remarked she "doesn't have access" to the stuff I
> make. I replied with information about she could have such access. I
> didn't initiate anything but a description of the dressing I put on
> Friday night's chicken salad.

STOP JAMMING THIS NG !

Wait, I told that wrong ;-)

Cheers,

Michael Kuettner

"The Ranger" > wrote in
ndwidth:

> hahabogus > wrote in message
> ...
> [snip]
>> I've read most of this thread...And I'm still confused...
>> When dressing for chicken salad...do you need a tie?
>
> Alan, Alan, Alan. Yes but a bow-tie would be more appropriate.
>
> The Ranger
>
>
>

A bow-tie hmmmm...isn't that more applicable for Pasta salad?

--

The house of the burning beet-Alan

Janet Wilder > wrote:

>I love just about any kind of cheese except cottage cheese. I don't
>think it's as much the taste of it that I don't like. I think it's more
>the texture.

Since it's not actually cheese, you're on safe ground.

I'm actually eating bunches of the stuff now, on my gout diet.
My only real complaint is how much salt they add to it.

Steve

Janet Wilder > wrote:

>blake murphy wrote:

>> On Sun, 29 Jun 2008 21:02:32 -0500, Janet Wilder

>>> I love fresh tomato. I love cooked tomato. I like ketchup on my burgers
>>> and mixed with horseradish for cold shrimp. I love tomato sauce. I
>>> cannot abide tomato juice. That's really, really weird, dontcha think?

>> when you're a kid, tomato juice just seems an odd thing to drink.
>> then you grow up and put vodka in it.

>LOL! I don't like bloody mary's either.

What about gazpacho? It's pretty much the adult version of
V-8. From there, you can progress to gin gazpacho (don't
knock it if you haven't tried it!), and then it's a short step
to a gin mary.

But a bloody mary, with vodka, still tastes wrong to me.

Steve

Steve Pope wrote:

> Janet Wilder > wrote:
>
> >I love just about any kind of cheese except cottage cheese. I don't
> >think it's as much the taste of it that I don't like. I think it's more
> >the texture.
>
> Since it's not actually cheese, you're on safe ground.

It's not cheese????
Since when?

Janet Wilder wrote:
> blake murphy wrote:
>> On Sun, 29 Jun 2008 21:02:32 -0500, Janet Wilder
>> > wrote:
>>> I love fresh tomato. I love cooked tomato. I like ketchup on my
>>> burgers and mixed with horseradish for cold shrimp. I love tomato
>>> sauce. I cannot abide tomato juice. That's really, really weird,
>>> dontcha think?
>>
>> when you're a kid, tomato juice just seems an odd thing to drink.
>> then you grow up and put vodka in it.
>
> LOL! I don't like bloody mary's either.
>
I do like heating V8 juice up and by adding fresh cut vegetables and a
pinch of oregano, I've got a nice fast soup.

Dave Smith > wrote:

>Steve Pope wrote:

>> Janet Wilder > wrote:

>> >I love just about any kind of cheese except cottage cheese. I don't
>> >think it's as much the taste of it that I don't like. I think it's more
>> >the texture.

>> Since it's not actually cheese, you're on safe ground.

>It's not cheese????
>Since when?

No culture, no fermentation, no aging, nothing that makes
it true cheese as opposed to a fresh dairy product.

Steve

On Mon, 30 Jun 2008 22:24:47 +0000 (UTC),
(Steve Pope) wrote:


>No culture, no fermentation, no aging, nothing that makes
>it true cheese as opposed to a fresh dairy product.
>
>Steve

I guess by that criteria, that fresh mozzarella isn't a cheese either.


Christine

Steve Pope wrote:

>
> What about gazpacho? It's pretty much the adult version of
> V-8. From there, you can progress to gin gazpacho (don't
> knock it if you haven't tried it!), and then it's a short step
> to a gin mary.
>
> But a bloody mary, with vodka, still tastes wrong to me.

Don't much care for gazpacho or gin, but if someone gave me a bowl full
loaded with vodka or even better tequila, I might change my mind.

Janet, sipping on a margarita while the tequila lime chicken marinates.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Goomba wrote:

>>
> I do like heating V8 juice up and by adding fresh cut vegetables and a
> pinch of oregano, I've got a nice fast soup.

I use V8 as the base for the sauce on stuffed cabbage. My mom used
tomato juice, so that's how I made it. One day I had no tomato juice but
some V8 in the pantry so I tried it and it was wonderful.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Christine Dabney > wrote:

>On Mon, 30 Jun 2008 22:24:47 +0000 (UTC),

>>No culture, no fermentation, no aging, nothing that makes
>>it true cheese as opposed to a fresh dairy product.

>I guess by that criteria, that fresh mozzarella isn't a cheese either.
>

I'm not sure. There may be some culture in fresh mozzarella.
Liquid leftover from the previous day's cheesemaking is
left to sour at room temperature overnight and then used to
acidify the cheese. But there are no deliberately added microbes.

To me, even the freshest mozzarella seems a little more
"cheese-like" than cottage cheese, paneer, or Quebec curd
cheese, but this could be purely from how it has been
mechanically manipulated.

Steve

Melba's Jammin' wrote:
> In article >,
> "Jean B." > wrote:
>
>> Melba's Jammin' wrote:
>>> In article >,
>>> "Jean B." > wrote:
>>>
>>>> I'm sure it is. If I get desperate enough... Hmmm. RFC-driven
>>>> sales... I don't suppose your line is sold anywhere in
>>>> Massachusetts. (You do still have some products made by Gedneys
>>>> [sp?]?)
>>> The Gedney folks distribute their State Fair Award Winning Recipes line
>>> of pickles and jams outside this region through mybrandsinc.com; there's
>>> a link to it on the Gedney site, http://www.gedneypickle.com; my cherry
>>> jam is on page 5 of the My Brands site. "RFC-driven sales"? My
>>> "line"? LOL!
>> Well, *I* think of it as your line (of preserves). Thanks for the
>> url.
>
> Think again.
> *My* recipes are two items in *their* line of State Fair Award Winning
> Recipe (that's what the lid says) pickles and preserves. I don't
> manufacture what they sell.
> You're welcome.

I think I was not clear about what Gedney's is producing as vs.
your own home preserving. By now I forget whether I was
differentiating.

--
Jean B.

Melba's Jammin' wrote:
> In article >,
> "Jean B." > wrote:
>
>> Melba's Jammin' wrote:
>>> In article >,
>>> "Jean B." > wrote:
>>>
>>>> Billy wrote:
>>>>> On Sun, 29 Jun 2008 18:34:50 -0400, "Jean B." > wrote:
>>>>>
>>>>>>> Nonsense. <grin> I'd be happy to send you my price list as long as
>>>>>>> you
>>>>>>> understand that shipping cost is a bitch.
>>>>> Did I smell "spam" in the air? VBG.....
>>>> Spam does not apply to Barb, as any long-timer knows.
>>> ??
>> I am just saying you don't spam....
>>
>> For those of you who don't know, I have actually been here for a
>> LONG time, rfc having been my first group ca 1994. I just haven't
>> posted much for several years.
>
> Then I misunderstood what you wrote. Please accept my apology.

No need. This is an imperfect way of communicating at time.

--
Jean B.

Janet Wilder wrote:
> I love just about any kind of cheese except cottage cheese. I don't
> think it's as much the taste of it that I don't like. I think it's more
> the texture. It could also be that I had a couple of babies that
> produced great gobs of it, mostly dropping it on my shoulder <vbg>
>
Ewwww. I'm going to try to forget that all-too-appropriate picture.

--
Jean B.

Janet Wilder wrote:
> Jean B. wrote:
>> Janet Wilder wrote:
>
>>> I love fresh tomato. I love cooked tomato. I like ketchup on my
>>> burgers and mixed with horseradish for cold shrimp. I love tomato
>>> sauce. I cannot abide tomato juice. That's really, really weird,
>>> dontcha think?
>>>
>> Not really. Tomato juice tastes kind-of... flat. (I don't have an
>> equal dislike of V-8 though.)
>>
>
> I do.
>
Okay. That's weird. (Just kidding.)

--
Jean B.

Jean B. wrote:
> Janet Wilder wrote:
>> I love just about any kind of cheese except cottage cheese. I don't
>> think it's as much the taste of it that I don't like. I think it's
>> more the texture. It could also be that I had a couple of babies that
>> produced great gobs of it, mostly dropping it on my shoulder <vbg>
>>
> Ewwww. I'm going to try to forget that all-too-appropriate picture.
>

So you don't wanna hear that gray matter oozes out of heads looking not
too dissimilar to cottage cheese, huh?

Goomba wrote:
> Jean B. wrote:
>> Janet Wilder wrote:
>>> I love just about any kind of cheese except cottage cheese. I don't
>>> think it's as much the taste of it that I don't like. I think it's
>>> more the texture. It could also be that I had a couple of babies that
>>> produced great gobs of it, mostly dropping it on my shoulder <vbg>
>>>
>> Ewwww. I'm going to try to forget that all-too-appropriate picture.
>>
>
> So you don't wanna hear that gray matter oozes out of heads looking not
> too dissimilar to cottage cheese, huh?

Oh damn. I'm sorry. I forgot this was a cooking group and y'all don't
have the tolerance for this stuff as some of us do?
seriously- I'm sorry I posted the above.

My husband is on a kick of buying those dual chamber containers of
cottage cheese on one side and some sort of fruit sludge on the other.
He takes one for a snack or in his lunch almost every day lately.

Steve Pope wrote:

> Dave Smith > wrote:
>
> >Steve Pope wrote:
>
> >> Janet Wilder > wrote:
>
> >> >I love just about any kind of cheese except cottage cheese. I don't
> >> >think it's as much the taste of it that I don't like. I think it's more
> >> >the texture.
>
> >> Since it's not actually cheese, you're on safe ground.
>
> >It's not cheese????
> >Since when?
>
> No culture, no fermentation, no aging, nothing that makes
> it true cheese as opposed to a fresh dairy product.

It is a fresh cheese.

On Mon 30 Jun 2008 06:03:01a, Jean B. told us...

> Wayne Boatwright wrote:
>> On Mon 30 Jun 2008 05:35:41a, Jean B. told us...
>>
>>> Janet Wilder wrote:
>>>> Wayne Boatwright wrote:
>>>>> On Sun 29 Jun 2008 06:15:39p, Julia Altshuler told us...
>>>>>
>>>>>> Wayne Boatwright wrote:
>>>>>>> I can certainly understand that since it was, for whatever reason,
>>>>>>> an issue from early childhood. I don't know what causes it, but
>>>>>>> we all seem to have some food averesions since birth. Even though
>>>>>>> I have always liked mayonnaise, I do remember not liking larger
>>>>>>> amounts of it when I was a child, though I liked the flavor. One
>>>>>>> of my food aversions, one I never grew out of, was to mayonnaise.
>>>>>>> I
>>>>>> suppose I've grown out of it a little as I can now stand small
>>>>>> amounts of it if it's on something in a restaurant, but I never buy
>>>>>> it or use it
>>>>>> myself.
>>>>>>
>>>>>>
>>>>>> It occurs to me that most food aversions are to things that are
>>>>>> unusual to young eater, slimy, strongly flavored or green.
>>>>>> Mayonnaise doesn't go into any of those categories. I wonder why
>>>>>> mayonnaise is a common food aversion then. It's common in North
>>>>>> America and Europe, the same texture as a milk shake, mild, and
>>>>>> white.
>>>>> Aversions can be strange. I have an aversion to drinking milk in
>>>>> the entire range of skim to whole milk, yet I enjoy whole milk eaten
>>>>> on cereal, and I certainly use it in cooking an baking. Having said
>>>>> that, I actually prefer cream on cereal over milk.
>>>>>
>>>>> OTOH, I absolutely love buttermilk for drinking as well as in
>>>>> recipes.
>>>> When I was a small child I had an aversion to both ketchup and
>>>> mayonnaise. My dad would mix the two together and call it "Russian
>>>> Dressing" and that I liked. Still do, but I put a little sweet pickle
>>>> relish and a drop of lemon juice in it now.
>>>>
>>>> I love fresh tomato. I love cooked tomato. I like ketchup on my
>>>> burgers and mixed with horseradish for cold shrimp. I love tomato
>>>> sauce. I cannot abide tomato juice. That's really, really weird,
>>>> dontcha think?
>>>>
>>> Not really. Tomato juice tastes kind-of... flat. (I don't have
>>> an equal dislike of V-8 though.)
>>>
>>
>> I don't like tomato juice, but I very much like V-8, expecially the
>> "spicy" version.
>>
>> What I would really like to know how to make is the tomato juice
>> cocktail that my parents made every year from the tomatoes grown in the
>> their garden. They would can many quarts of it each summer. It had a
>> very special taste, and it's one of the few recipes that I failed to
>> get from my mother. I'm not sure it was every actually written down.
>>
> Hmmm. When I am next organizing my pamphlets... That sounds like
> something that might have been in a WWII-era publication.
>

Could have been. The recipe came from my father's mother who would have
been making it down on the farm during WWII.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/30(XXX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Every program is part of some other
program, and rarely fits.
-------------------------------------------

On Mon 30 Jun 2008 11:35:21a, Janet Wilder told us...

> Wayne Boatwright wrote:
>
>> What I would really like to know how to make is the tomato juice
>> cocktail that my parents made every year from the tomatoes grown in the
>> their garden. They would can many quarts of it each summer. It had a
>> very special taste, and it's one of the few recipes that I failed to
>> get from my mother. I'm not sure it was every actually written down.
>>
>
> Here ya go! http://tinyurl.com/454zef
>

Thanks, Janet. That recipe looks very tasty, and I do like fennel.
However, not what my mom made. She wouldn't have known a fennel bulb from
a tulip bulb. :-) I think hers must have had a bit of sugar it it as well.
I know it had celery, a small amount of onion, and possible some green
pepper. Of course, all reduced to a juice.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/30(XXX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Jean-Luc Picard and Mister Clean:
Separated at birth?
-------------------------------------------

On Mon 30 Jun 2008 11:22:38a, Joseph Littleshoes told us...

> Lou Decruss wrote:
>
>> On Mon, 30 Jun 2008 13:28:01 -0400, blake murphy
>> > wrote:
>>
>>
>>>On Sun, 29 Jun 2008 21:02:32 -0500, Janet Wilder
> wrote:
>>>
>>>>I love fresh tomato. I love cooked tomato. I like ketchup on my burgers
>>>>and mixed with horseradish for cold shrimp. I love tomato sauce. I
>>>>cannot abide tomato juice. That's really, really weird, dontcha think?
>>>
>>>when you're a kid, tomato juice just seems an odd thing to drink.
>>>then you grow up and put vodka in it.
>>
>>
>> I like tomato juice as a kid. I still do, but I prefer it with gin
>> and a celery stalk. A few olives are a good thing too.
>>
>> Lou
>
> Toss in a bit of horseradish and.....
>

Yep, if I make a my own variation of a Bloody Mary, I use V-8, along with
celery salt, Tobasco Sauce, Worcestershire Sauce, and fresh horseradish.
Very spicy.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/30(XXX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Useless Invention: Anklet wris****ches
for contortionists.
-------------------------------------------

On Mon 30 Jun 2008 11:28:28a, kilikini told us...

> blake murphy wrote:
>>
>> when you're a kid, tomato juice just seems an odd thing to drink.
>> then you grow up and put vodka in it.
>>
>
> Or beer.
>
> kili

That reminds me of college. At one pub we used to frequent, we always
order pitchers of "tomato beer".



--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/30(XXX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Useless Invention: Anklet wris****ches
for contortionists.
-------------------------------------------

On Mon 30 Jun 2008 11:36:30a, Janet Wilder told us...

> blake murphy wrote:
>> On Sun, 29 Jun 2008 21:02:32 -0500, Janet Wilder
>
>> wrote:
>>> I love fresh tomato. I love cooked tomato. I like ketchup on my burgers
>>> and mixed with horseradish for cold shrimp. I love tomato sauce. I
>>> cannot abide tomato juice. That's really, really weird, dontcha think?
>>
>> when you're a kid, tomato juice just seems an odd thing to drink.
>> then you grow up and put vodka in it.
>
> LOL! I don't like bloody mary's either.
>

Reminds me of something that happened at a luncheon with a co-worker many
years ago. We went out to a large group lunch, and she had said that she
liked the taste of a bloody mary but did not like any booze in it. I told
her to order a Virgin Mary when the waitress came around. By the time the
waitress got to our side of the table, my friend had gotten quite tongue-
tied in the midst of a conversation, and spouted out, "I'll have a Bloody
Virgin!"

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/30(XXX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
The shortest distance between two
points usually has a bridge out.
-------------------------------------------

On Mon 30 Jun 2008 03:37:15p, Janet Wilder told us...

> Goomba wrote:
>
>>>
>> I do like heating V8 juice up and by adding fresh cut vegetables and a
>> pinch of oregano, I've got a nice fast soup.
>
> I use V8 as the base for the sauce on stuffed cabbage. My mom used
> tomato juice, so that's how I made it. One day I had no tomato juice but
> some V8 in the pantry so I tried it and it was wonderful.

I use V8 juice and <gasp> a can of tomato soup. I don't think the soup
contributes much in flavor, but it changes the texture of the sauce.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/30(XXX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
The shortest distance between two
points usually has a bridge out.
-------------------------------------------

On Mon 30 Jun 2008 11:31:20a, Janet Wilder told us...

> Wayne Boatwright wrote:
>> On Sun 29 Jun 2008 07:02:32p, Janet Wilder told us...
>
>>> I love fresh tomato. I love cooked tomato. I like ketchup on my burgers
>>> and mixed with horseradish for cold shrimp. I love tomato sauce. I
>>> cannot abide tomato juice. That's really, really weird, dontcha think?
>>
>> Not really, Janet. The "same" food product in different forms takes on
>> different flavors and textures. On its own, I can barely abide cottage
>> cheese, yet I do like most milk products in one way or another.
>>
>
> I love just about any kind of cheese except cottage cheese. I don't
> think it's as much the taste of it that I don't like. I think it's more
> the texture. It could also be that I had a couple of babies that
> produced great gobs of it, mostly dropping it on my shoulder <vbg>
>

Ugh! <shivers>

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/30(XXX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Nobody's ugly after 2 a.m.
-------------------------------------------

On Mon 30 Jun 2008 02:57:28p, Steve Pope told us...

> Janet Wilder > wrote:
>
>>I love just about any kind of cheese except cottage cheese. I don't
>>think it's as much the taste of it that I don't like. I think it's more
>>the texture.
>
> Since it's not actually cheese, you're on safe ground.
>
> I'm actually eating bunches of the stuff now, on my gout diet.
> My only real complaint is how much salt they add to it.
>
> Steve

It's the beginning of cheese, to say the least. Virtually all cheese has
an early stage where it is in the form of curds. Cottage cheese *is*
curds.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/30(XXX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Nobody's ugly after 2 a.m.
-------------------------------------------

On Mon 30 Jun 2008 05:08:21p, Goomba told us...

> Jean B. wrote:
>> Janet Wilder wrote:
>>> I love just about any kind of cheese except cottage cheese. I don't
>>> think it's as much the taste of it that I don't like. I think it's
>>> more the texture. It could also be that I had a couple of babies that
>>> produced great gobs of it, mostly dropping it on my shoulder <vbg>
>>>
>> Ewwww. I'm going to try to forget that all-too-appropriate picture.
>>
>
> So you don't wanna hear that gray matter oozes out of heads looking not
> too dissimilar to cottage cheese, huh?
>

I could have lived the rest of my life with total ignorance of that little
fact. :-)

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/30(XXX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Nobody's ugly after 2 a.m.
-------------------------------------------

On Mon 30 Jun 2008 11:31:54a, Janet Wilder told us...

> Wayne Boatwright wrote:
>> On Sun 29 Jun 2008 09:05:49p, bolivar told us...
>>
>>> "Janet Wilder" > wrote in message
>>> ...
>>>> Wayne Boatwright wrote:
>>>>> Aversions can be strange. I have an aversion to drinking milk in
>>>>> the entire range of skim to whole milk, yet I enjoy whole milk eaten
>>>>> on cereal, and I certainly use it in cooking an baking. Having said
>>>>> that, I actually prefer cream on cereal over milk.
>>>>>
>>>>> OTOH, I absolutely love buttermilk for drinking as well as in
>>>>> recipes.
>>>> When I was a small child I had an aversion to both ketchup and
>>>> mayonnaise. My dad would mix the two together and call it "Russian
>>>> Dressing" and that I liked. Still do, but I put a little sweet pickle
>>>> relish and a drop of lemon juice in it now.
>>>>
>>>> I love fresh tomato. I love cooked tomato. I like ketchup on my
>>>> burgers and mixed with horseradish for cold shrimp. I love tomato
>>>> sauce. I cannot abide tomato juice. That's really, really weird,
>>>> dontcha think?
>>>>
>>>> --
>>>> Janet Wilder
>>> I fit into this kind of weirdness. I like corn as anything from grits
>>> to fresh on the cob, *except* corn oil. Anything cooked in corn oil
>>> has a weird taste to me. Doesn't make sense.
>>>
>>> Boli
>>
>> I think there's a lot of food weirdness. Another good example is
>> liking a particular food either cooked *or* raw, but not both.
>>
>>
>>
> I love raw carrots. Can't stand them cooked.
>

I prefer them raw, too, but don't mind them too much if only cooked until
still crisp.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/30(XXX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Nobody's ugly after 2 a.m.
-------------------------------------------

In article >,
Melba's Jammin' > wrote:

> If you ever see it, give it a try--they make an excellent
> product and their State Fair line is especially good, I think.

Oh, shoot, I thought I'd scored. I have some State Fair corn dogs in the
freezer but they're Sara Lee. I grew up on Del Monte pickles. I haven't
seen any in the supermarkets that I frequent for a long time. Their
mini-dills and dill pickle relish are a taste I miss.

leo

Goomba wrote:
> Jean B. wrote:
>> Janet Wilder wrote:
>>> I love just about any kind of cheese except cottage cheese. I don't
>>> think it's as much the taste of it that I don't like. I think it's
>>> more the texture. It could also be that I had a couple of babies that
>>> produced great gobs of it, mostly dropping it on my shoulder <vbg>
>>>
>> Ewwww. I'm going to try to forget that all-too-appropriate picture.
>>
>
> So you don't wanna hear that gray matter oozes out of heads looking not
> too dissimilar to cottage cheese, huh?

Noooo, but at least cottage cheese isn't gray (if gray matter is,
indeed, gray).

--
Jean B.

Janet Wilder > wrote:

>Steve Pope wrote:

>> What about gazpacho? It's pretty much the adult version of
>> V-8. From there, you can progress to gin gazpacho (don't
>> knock it if you haven't tried it!), and then it's a short step
>> to a gin mary.

>> But a bloody mary, with vodka, still tastes wrong to me.

>Don't much care for gazpacho or gin, but if someone gave me a bowl full
>loaded with vodka or even better tequila, I might change my mind.

I've heard of tequila in gazpacho. In fact that may be more
popular than gin gazpachos.

Steve

On Mon, 30 Jun 2008 14:28:28 -0400, "kilikini"
> wrote:

>blake murphy wrote:
>>
>> when you're a kid, tomato juice just seems an odd thing to drink.
>> then you grow up and put vodka in it.
>>
>
>Or beer.
>
>kili
>
Amen sistah

koko
--
There is no love more sincere than the love of food.
George Bernard Shaw
www.kokoscorner.typepad.com
updated 6/25

On Mon, 30 Jun 2008 21:57:28 +0000 (UTC),
(Steve Pope) wrote:

>Janet Wilder > wrote:
>
>>I love just about any kind of cheese except cottage cheese. I don't
>>think it's as much the taste of it that I don't like. I think it's more
>>the texture.
>
>Since it's not actually cheese, you're on safe ground.
>
>I'm actually eating bunches of the stuff now, on my gout diet.
>My only real complaint is how much salt they add to it.
>
Why don't you buy unsalted cottage cheese?



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf > wrote:

>On Mon, 30 Jun 2008 21:57:28 +0000 (UTC),

[cottage cheese]

>>I'm actually eating bunches of the stuff now, on my gout diet.
>>My only real complaint is how much salt they add to it.

>Why don't you buy unsalted cottage cheese?

Haven't found organic, unsalted nonfat cottage cheese yet.

Steve

On Tue, 1 Jul 2008 16:51:46 +0000 (UTC), (Steve
Pope) wrote:

>sf > wrote:
>
>>On Mon, 30 Jun 2008 21:57:28 +0000 (UTC),
>
>[cottage cheese]
>
>>>I'm actually eating bunches of the stuff now, on my gout diet.
>>>My only real complaint is how much salt they add to it.
>
>>Why don't you buy unsalted cottage cheese?
>
>Haven't found organic, unsalted nonfat cottage cheese yet.
>
picky, picky, picky.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf > wrote:

>On Tue, 1 Jul 2008 16:51:46 +0000 (UTC), (Steve
>Pope) wrote:

>>sf > wrote:

>>>Why don't you buy unsalted cottage cheese?

>>Haven't found organic, unsalted nonfat cottage cheese yet.

>picky, picky, picky.

Yeah, yeah, I know.

S.

On Mon, 30 Jun 2008 11:38:24 -0500, Melba's Jammin'
> wrote:

>In article >,
> blake murphy > wrote:
>
>> On Mon, 30 Jun 2008 09:10:18 -0500, Melba's Jammin'
>> > wrote:
>
>> >The Gedney folks distribute their State Fair Award Winning Recipes line
>> >of pickles and jams outside this region through mybrandsinc.com; there's
>> >a link to it on the Gedney site, http://www.gedneypickle.com; my cherry
>> >jam is on page 5 of the My Brands site.
>>
>> i was hoping the site had a store locator to see if the products are
>> sold near me, but i couldn't find one. am i just inept?
>>
>> your pal,
>> blake
>> ** Posted from http://www.teranews.com **
>
>
>You are not inept. In fact, Sweetums, you are one of the most ept
>people I know. <grin>.
>
>Gedney is a regional producer, although I just heard they are expanding
>their markets for some stuff. They're doing some packing for DelMonte,
>I think. Pickles, likely, if DelMonte sells pickles. The mybrandsinc
>site is how they're currently handling sales other than in local
>markets, I think. I'm not privy to their plans. Long time ago,
>someone here said they found my Peach Raspberry Preserves in an
>Albertson's in OK City. That was some kind of fluke.
>
>Someone said they found Gedney stuff in a dollar store in California.
>That doesn't surprise me; they've been known to sell to that category of
>retailer when they need to offload excess inventory of a product they've
>discontinued. If you ever see it, give it a try--they make an excellent
>product and their State Fair line is especially good, I think. They
>actually *do* use the recipes of some blue ribbon winners, adapting them
>to FDA standards for commercial production. Maxine Wagner's dill
>pickles tasted just like my family's recipe.
>
>-Barb, Mother Superior, HOSSSPoJ
>Huffy and Bubbles Do France: http://www.jamlady.eboard.com

o.k. i'll still keep my eye out at whole foods or other hurdy-turdy
locations.

your pal,
blake
** Posted from http://www.teranews.com **

On Mon, 30 Jun 2008 13:13:27 -0500, Lou Decruss >
wrote:

>On Mon, 30 Jun 2008 13:28:01 -0400, blake murphy
> wrote:
>
>>On Sun, 29 Jun 2008 21:02:32 -0500, Janet Wilder
> wrote:
>>>
>>>I love fresh tomato. I love cooked tomato. I like ketchup on my burgers
>>>and mixed with horseradish for cold shrimp. I love tomato sauce. I
>>>cannot abide tomato juice. That's really, really weird, dontcha think?
>>
>>when you're a kid, tomato juice just seems an odd thing to drink.
>>then you grow up and put vodka in it.
>
>I like tomato juice as a kid. I still do, but I prefer it with gin
>and a celery stalk. A few olives are a good thing too.
>
>Lou

the first time i saw a man make a bloody mary with gin, i was almost
shocked, though some say that's how it started out.

your pal,
blake
** Posted from http://www.teranews.com **

On Tue, 01 Jul 2008 00:53:07 GMT, Wayne Boatwright
> wrote:

>On Mon 30 Jun 2008 11:22:38a, Joseph Littleshoes told us...
>
>> Lou Decruss wrote:
>>
>>> On Mon, 30 Jun 2008 13:28:01 -0400, blake murphy
>>> > wrote:
>>>
>>>
>>>>On Sun, 29 Jun 2008 21:02:32 -0500, Janet Wilder
> wrote:
>>>>
>>>>>I love fresh tomato. I love cooked tomato. I like ketchup on my burgers
>>>>>and mixed with horseradish for cold shrimp. I love tomato sauce. I
>>>>>cannot abide tomato juice. That's really, really weird, dontcha think?
>>>>
>>>>when you're a kid, tomato juice just seems an odd thing to drink.
>>>>then you grow up and put vodka in it.
>>>
>>>
>>> I like tomato juice as a kid. I still do, but I prefer it with gin
>>> and a celery stalk. A few olives are a good thing too.
>>>
>>> Lou
>>
>> Toss in a bit of horseradish and.....
>>
>
>Yep, if I make a my own variation of a Bloody Mary, I use V-8, along with
>celery salt, Tobasco Sauce, Worcestershire Sauce, and fresh horseradish.
>Very spicy.

maybe we should have a mary-off.

your pal,
blake
** Posted from http://www.teranews.com **