"Christine Dabney" > wrote in message
...
> On Wed, 5 Nov 2008 15:28:16 -0800, "Charlie" > wrote:
>
>
>>I have to admit to being somewhat surprised that I am still alive too. I
>>have nothing to say for myself in fear that anything I said would
>>certainly
>>shame me. I was checking in to see how things are going on this
>>newsgroup.
>>
>>Pot roast in slowcooker. It was very tasty and I had some nice hot roast
>>beef sandwiches too.
>>
>>Charlie
>>(I will as soon as I get my address book moved from my old computer to
>>this
>>new one)
>
> Welcome back, Charlie!
>
> We have missed you! Stick around for a bit, will ya?
>
> Christine, who is going to cook her duckling tonight, from a recipe of
> Paula Wolfert.

Thanks Christine! I've missed you too. I shall "lurk" most probably.

Enjoy your duck! I love duck!

Charlie

"The Cook" > wrote in message
...
>
> Glad to see you posting here again. Hope you stick around.

Thanks! It is nice to see you again too. It has been a while. I may lurk for
a while.

Charlie

On Wed, 5 Nov 2008 15:49:38 -0800, "Charlie" > wrote:


>Enjoy your duck! I love duck!
>
>Charlie


Ooh, how do you like to cook it? I have been going through all my
cookbooks, trying to decide.

It came down to this recipe, or one by Simon Hopkinson in his new
book, Second Helpings of Roast Chicken.

I want the fat, needless to say, and I won't be able to eat much of
the duck before I go back to work tomorrow night. I am thinking of
putting aside some of the meat, and making a duck hash this weekend.
Barbara Kafka has one such recipe in one of her books that has always
intrigued me.

Oh, I forgot, I saw another recipe from Mark Bittman this week, that
looks good. It calls for sauerkraut though and I don't have any on
hand,and I don't feel like going out to get any. Here is the recipe:
http://bitten.blogs.nytimes.com/2008...th-sauerkraut/

Christine, who probably should start another thread on this.

"Van" wrote:
> "Sheldon" wrote:
>
> Is it okay if Ms Celery knits her own?
>
> http://galleries.wickedweasel.com/co...wickedest/43/4
>
> Crunch
>
> Somehow I *KNEW* you were aware of that site.
>
> Van
>
> You probably won't see any girls in those anywhere in the USA.

You'd be surprised. Most anywhere on the east coast has tons of nude
beaches, I'm sure there are even more on the west coast.

http://everything2.com/e2node/Fire%2520Island



>
> Just sayin'.


You can check them out on Fire Island, NY.

Sheldon wrote:


> "Van" wrote:
> > "Sheldon" wrote:
> >
> > Is it okay if Ms Celery knits her own?
> >
> > http://galleries.wickedweasel.com/co...wickedest/43/4
> >
> > Crunch
> >
> > Somehow I *KNEW* you were aware of that site.
> >
> > Van
> >
> > You probably won't see any girls in those anywhere in the USA.
>
> You'd be surprised. Most anywhere on the east coast has tons of nude
> beaches, I'm sure there are even more on the west coast.
>
> http://everything2.com/e2node/Fire%2520Island



Heck, there are nood beaches even in _Indiana_...some place over there has a
noodist camp and every summer they have a "Nudes 'A Poppin' " get -
together, "Amateur photographers WELCOME...!!!". We could take the
cyberbang there and put her on a pogo stick...


--
Best
Greg

Charlie wrote:
> "Nancy Young" > wrote

>> Charlie wrote:
>>
>>> I have to admit to being somewhat surprised that I am still alive
>>> too. I have nothing to say for myself in fear that anything I said
>>> would certainly shame me. I was checking in to see how things are
>>> going on this newsgroup.
>>
>> Hey, Charliam, nice to see you, if you remember me.
>> I've wondered how you've been doing.

> My dear Nancy! Of course I remember you. <sings> Unforgettable
> </sings>

(smile!)

>I have been doing wellish. I won't say too much as the
> Constabulary may be searching.

Heh. We'll keep it quiet, so long as you're in just enough
trouble, that's good.

nancy

On Nov 5, 3:49*pm, "Charlie" > wrote:
>
> Thanks Christine! I've missed you too. I shall "lurk" most probably.
>
We'd rather you posted, but whatever works for you. I'll be glad to
know that you're still there, even if just lurking. -aem

On Tue, 4 Nov 2008 22:09:51 -0800, "Charlie" > wrote:

snippage
>
>I made a nice meatloaf recently too. 1 lb. ground chuck, 1 lb. sage
>breakfast sausage, coarsely chopped onion, a little chopped garlic, salt n
>pepper. It was tasty. I also made a pot roast with a chunk of chuck, small
>white potatoes, carrots, whole white onions and seasoned with a little beef
>stock.
>
>I normally don't eat that good. Recently it has been from the freezer to the
>microwave to eat.
>
>Charlie Liam

Holy Moly Liam is that really you? I'm so happy to see you. Stan was
asking about you just today and I was going to e-mail you.

You made my day.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/01

"Charlie" > wrote in message
...
>
>
> I made a nice meatloaf recently too. 1 lb. ground chuck, 1 lb. sage
> breakfast sausage, coarsely chopped onion, a little chopped garlic, salt n
> pepper. It was tasty. I also made a pot roast with a chunk of chuck, small
> white potatoes, carrots, whole white onions and seasoned with a little
> beef stock.
>
> I normally don't eat that good. Recently it has been from the freezer to
> the microwave to eat.
>
> Charlie Liam

Charliam!!!

Where have you been???? It's good to see you again. Stick around,
please.

Boli

Gregory Morrow wrote:
> Melba's Jammin' wrote:
>
>
>>Today I'm going to use 2# of ground chuck roast (ground at Cub --
>>they've put in real butchers and a meat counter in addition to their
>>regular cooler stuff > ground pork.
>>
>>I chopped and cooked some celery, sweet red bell pepper, carrots, and
>>onion and will incorporate that into the mixture, too. I'm thinking
>>scalloped potatoes (use the oven efficiently, doncha know).
>>
>>I don't know why I keep torturing myself like this.
>
>
>
> Okay, wot's so hard about making meatloaf? And in another thread Steve (or
> somebody) is going on about finally getting pickled green beans
> "right"...both are fairly simple, not too complicated.
>
> So what's the big difficulties here...???
>
> ;-)
>
>

I was wondering about that myself.

But then i have had a great meat loaf recipe for years, and grew up with
pickled veggies and meats, me mum used to make pickled sausages that i
still regret not getting her recipe for. But then, as she made her own
sausages it would probly not be the same even if i had her recipe for them.
--
JL

On Wed, 5 Nov 2008 15:41:06 -0800, "Charlie" > wrote:

>
>"sf" > wrote in message
.. .
>>
>> Nice to see you posting again!
>>
>> However, you gave me a scare (the eew factor). My screen cut off at
>> 1lb sage - so until I scrolled down, I momentarily wondered how anyone
>> could stand a whole pound of sage in meatloaf!
>>
>>
>> --
>> I never worry about diets. The only carrots that
>> interest me are the number of carats in a diamond.
>>
>> Mae West
>
>Thanks! It is nice to see you too. It has been a while. Yesh indeed, a lb.
>of sage would be rather disgusting! I also note that I left out the 2 eggs I
>put in as a binder.
>

That reminds me.... I need to prune my sage bushes.

Please stick around, Charlie! Your on topic posts and recipes are
always appreciated.


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

Mae West

On Wed, 5 Nov 2008 15:34:26 -0800, "Charlie" > wrote:

>I am an imposter of course. I am infiltrating this disorganization to see if
>my dear Bubba Vic was alive and well. From this suspicious response I see he
>is not only alive but also normal.
>
>Just stopping by to see how the newsgroup is going.

RFC is filled with all the squabbling, bickering and occasional
recipes that it's always had. Most of the players have changed, but
many new names are just old faces in disguise... they never mention
who they were in "past lives". Over the years, I've seen way too many
new names pop up that knew far more about this group than a real
newbie would know and never mention that they were a missing regular
posting with a new persona. Some/most do it to turn over a new leaf,
others morph just for the halibut.


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

Mae West

Charlie wrote:
>
> "The Cook" > wrote in message
> ...
>>
>> Glad to see you posting here again. Hope you stick around.
>
> Thanks! It is nice to see you again too. It has been a while. I may lurk
> for a while.
>
> Charlie


Before I get all excited, "This" Charlie has to tell me that he is "My"
Charlie. Really, not Make Believe.

In article > ,
"Gregory Morrow" > wrote:

> Melba's Jammin' wrote:
>
> > Today I'm going to use 2# of ground chuck roast (ground at Cub --
> > they've put in real butchers and a meat counter in addition to their
> > regular cooler stuff > ground pork.
> >
> > I chopped and cooked some celery, sweet red bell pepper, carrots, and
> > onion and will incorporate that into the mixture, too. I'm thinking
> > scalloped potatoes (use the oven efficiently, doncha know).
> >
> > I don't know why I keep torturing myself like this.
>
>
> Okay, wot's so hard about making meatloaf? And in another thread Steve (or
> somebody) is going on about finally getting pickled green beans
> "right"...both are fairly simple, not too complicated.
>
> So what's the big difficulties here...???
>
> ;-)

Nothing difficult about making meatloaf. MY difficulty is in making one
I'd willingly eat and enjoy. :-/ I think success has to do with
ingredients (right combination of meat), additions (fillers, vegetable
enhancements and contributions), and seasoning (herbs/spices), and maybe
technique.

My biggest problem may be a congenital inability to follow a recipe.
:-/ Mostly, I make meatloaf the way I make beef stew. . . .
I'm thinking about trying Wayne's *recipe* next time. And I'll try
very hard to follow it to the letter. That I'm not fond of meatloaf
doesn't help the process, I think.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/kilikini
(Send her a note!)

In article >,
Gloria P > wrote:

> hahabogus wrote:
>
> >>> On Nov 4, 5:14 pm, Melba's Jammin' > wrote:
> >>>
> >>>> Today I'm going to use 2# of ground chuck roast (ground at Cub --
> >>>> they've put in real butchers and a meat counter in addition to their
> >>>> regular cooler stuffÐthey cut and wrap most of that, too) and 1# of
> >>>> ground pork.
> >>>> I chopped and cooked some celery, sweet red bell pepper, carrots, and
> >>>> onion and will incorporate that into the mixture, too. I'm thinking
> >>>> scalloped potatoes (use the oven efficiently, doncha know).
>
>
> >
> > The onions will add just about enough sweetness. Maybe it is the lack of
> > cracker or bread crumbs to soak up some of the grease (didn't see any in
> > the recipe) and add flavour. No mention of eggs either....
> >
>
> Aren't those a given in meatloaf? (Barb doesn't give away ALL her
> secrets, ya know!)
>
> gloria p

Indeed, I use filler and an egg. Didn't have breadcrumbs or saltines so
I used some Keebler crackers. Soaked in milk. With an egg stirred in.
:-)

I don't have a problem with grease (IMO); I've always formed the
meatloaf and baked it in a shallow pan, not in a deep loaf-type pan.
Plenty of room for grease to escape.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/kilikini
(Send her a note!)

In article >,
"bolivar" > wrote:

> "Charlie" > wrote in message
> ...
> >
> >
> > I made a nice meatloaf recently too. 1 lb. ground chuck, 1 lb. sage
> > breakfast sausage, coarsely chopped onion, a little chopped garlic, salt n
> > pepper. It was tasty. I also made a pot roast with a chunk of chuck, small
> > white potatoes, carrots, whole white onions and seasoned with a little
> > beef stock.
> >
> > I normally don't eat that good. Recently it has been from the freezer to
> > the microwave to eat.
> >
> > Charlie Liam
>
> Charliam!!!
>
> Where have you been???? It's good to see you again. Stick around,
> please.
>
> Boli


Yah, well THERE'S the pot calling the kettle. . .
Hey, Boli!
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/kilikini
(Send her a note!)

In article >, "Charlie" >
wrote:

> "Victor Sack" > wrote in message
> . ..
> > Charlie > wrote:
> >
> >> Charlie Liam
> >
> > Who are you and what are doing here?
> >
> > Bubba
>
> I am an imposter of course. I am infiltrating this disorganization to see if
> my dear Bubba Vic was alive and well. From this suspicious response I see he
> is not only alive but also normal.
>
> Just stopping by to see how the newsgroup is going.
>
> Charlie
> P.S. I've missed you Bubba!

Well, Sweetums, your presence and appearance is an unexpected pleasure
and a definite improvement in the population. Bubba's normal‹he's
still a wealth of information. Not knowledge, mind you‹I'm not sayin'
he actually KNOWS anything. Just sayin'.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/kilikini
(Send her a note!)

On Nov 5, 1:57*pm, Sheldon > wrote:
> John Kane > wrote:
> > On Nov 4, 5:14*pm, Melba's Jammin' > wrote:
>
> > > Today I'm going to use 2# of ground chuck roast (ground at Cub --
> > > they've put in real butchers and a meat counter in addition to their
> > > regular cooler stuff‹they cut and wrap most of that, too) and 1# of
> > > ground pork. *
>
> > > I chopped and cooked some celery, sweet red bell pepper, carrots, and
> > > onion and will incorporate that into the mixture, too. *I'm thinking
> > > scalloped potatoes (use the oven efficiently, doncha know).
>
> > > I don't know why I keep torturing myself like this. *
>
> > I wonder too. *It's the meal of my worst nightmares
>
> Making meatloaf is the easiest cooking there is... anyone having a
> problem with meatloaf then everything else they make is downhill.

I have no problem making it. I just don't want to eat meatloaf and
scalloped potatoes.

John Kane Kingston ON Canada

Melba's Jammin' wrote:

> In article > ,
> "Gregory Morrow" > wrote:
>
> > Melba's Jammin' wrote:
> >
> > > Today I'm going to use 2# of ground chuck roast (ground at Cub --
> > > they've put in real butchers and a meat counter in addition to their
> > > regular cooler stuff > ground pork.
> > >
> > > I chopped and cooked some celery, sweet red bell pepper, carrots, and
> > > onion and will incorporate that into the mixture, too. I'm thinking
> > > scalloped potatoes (use the oven efficiently, doncha know).
> > >
> > > I don't know why I keep torturing myself like this.
> >
> >
> > Okay, wot's so hard about making meatloaf? And in another thread Steve
(or
> > somebody) is going on about finally getting pickled green beans
> > "right"...both are fairly simple, not too complicated.
> >
> > So what's the big difficulties here...???
> >
> > ;-)
>
> Nothing difficult about making meatloaf. MY difficulty is in making one
> I'd willingly eat and enjoy. :-/ I think success has to do with
> ingredients (right combination of meat), additions (fillers, vegetable
> enhancements and contributions), and seasoning (herbs/spices), and maybe
> technique.


As the wise old sage once said:

"Each meatloaf is unique in all the world..."

[actually that was the advertising tagline for the 1961 Thunderbird...]


> My biggest problem may be a congenital inability to follow a recipe.
> :-/ Mostly, I make meatloaf the way I make beef stew. . . .


I rarely follow recipes...the "acid test" is when someone asks, "Hey, I want
your recipe", and I'm like "DUH..."...


> I'm thinking about trying Wayne's *recipe* next time. And I'll try
> very hard to follow it to the letter. That I'm not fond of meatloaf
> doesn't help the process, I think.


I can't imagine cooking something that I don't like or care for, I'm of the
"food is love and all that jazz" school...


--
Best
Greg

Melba's Jammin' wrote:
> In article >,
> "bolivar" > wrote:
>
>
>>"Charlie" > wrote in message
...
>>
>>>
>>>I made a nice meatloaf recently too. 1 lb. ground chuck, 1 lb. sage
>>>breakfast sausage, coarsely chopped onion, a little chopped garlic, salt n
>>>pepper. It was tasty. I also made a pot roast with a chunk of chuck, small
>>>white potatoes, carrots, whole white onions and seasoned with a little
>>>beef stock.
>>>
>>>I normally don't eat that good. Recently it has been from the freezer to
>>>the microwave to eat.
>>>
>>>Charlie Liam
>>
>>Charliam!!!
>>
>>Where have you been???? It's good to see you again. Stick around,
>>please.
>>
>>Boli
>

*passing the pickled sausages*
--
JL

On Nov 6, 12:19*pm, "Gregory Morrow" > wrote:
> Melba's Jammin' wrote:
> > In article > ,
> > *"Gregory Morrow" > wrote:
>
> > > Melba's Jammin' wrote:
>
> > > > Today I'm going to use 2# of ground chuck roast (ground at Cub --
> > > > they've put in real butchers and a meat counter in addition to their
> > > > regular cooler stuff > ground pork.
>
> > > > I chopped and cooked some celery, sweet red bell pepper, carrots, and
> > > > onion and will incorporate that into the mixture, too. *I'm thinking
> > > > scalloped potatoes (use the oven efficiently, doncha know).
>
> > > > I don't know why I keep torturing myself like this.
>
> > > Okay, wot's so hard about making meatloaf? *And in another thread Steve
> (or
> > > somebody) is going on about finally getting pickled green beans
> > > "right"...both are fairly simple, not too complicated.
>
> > > So what's the big difficulties here...???
>
> > > ;-)
>
> > Nothing difficult about making meatloaf. *MY difficulty is in making one
> > I'd willingly eat and enjoy. * :-/ * I think success has to do with
> > ingredients (right combination of meat), additions (fillers, vegetable
> > enhancements and contributions), and seasoning (herbs/spices), and maybe
> > technique.
>
> As the wise old sage once said:
>
> "Each meatloaf is unique in all the world..."
>
> [actually that was the advertising tagline for the 1961 Thunderbird...]
>
> > My biggest problem may be a congenital inability to follow a recipe.
> > :-/ * *Mostly, I make meatloaf the way I make beef stew. . . .
>
> I rarely follow recipes...the "acid test" is when someone asks, "Hey, I want
> your recipe", and I'm like "DUH..."...
>
> > *I'm thinking about trying Wayne's *recipe* next time. *And I'll try
> > very hard to follow it to the letter. * That I'm not fond of meatloaf
> > doesn't help the process, I think.
>
> I can't imagine cooking something that I don't like or care for, I'm of the
> "food is love and all that jazz" school...
>
> --
> Best
> Greg- Hide quoted text -
>
> - Show quoted text -

I totally agree- I never cook anything I don't like! I hate tuna
casserole, but my husband & son love it. So I decided to make one to
see if it's as bad as I remembered as a kid, and it was! They really
enjoyed it, and I'm glad because I will not ever make it again!

In article > ,
"Gregory Morrow" > wrote:

> I can't imagine cooking something that I don't like or care for, I'm of the
> "food is love and all that jazz" school...

Rob loves meatloaf. That falls in the "food is love and all that jazz"
category, I think.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/kilikini
(Send her a note!)

On Nov 6, 1:21*pm, "Gregory Morrow" > wrote:
> merryb wrote:
>
> On Nov 6, 12:19 pm, "Gregory Morrow" > wrote:
>
>
>
>
>
> > Melba's Jammin' wrote:
> > > In article > ,
> > > "Gregory Morrow" > wrote:
>
> > > > Melba's Jammin' wrote:
>
> > > > > Today I'm going to use 2# of ground chuck roast (ground at Cub --
> > > > > they've put in real butchers and a meat counter in addition to their
> > > > > regular cooler stuff > ground pork.
>
> > > > > I chopped and cooked some celery, sweet red bell pepper, carrots,
> and
> > > > > onion and will incorporate that into the mixture, too. I'm thinking
> > > > > scalloped potatoes (use the oven efficiently, doncha know).
>
> > > > > I don't know why I keep torturing myself like this.
>
> > > > Okay, wot's so hard about making meatloaf? And in another thread Steve
> > (or
> > > > somebody) is going on about finally getting pickled green beans
> > > > "right"...both are fairly simple, not too complicated.
>
> > > > So what's the big difficulties here...???
>
> > > > ;-)
>
> > > Nothing difficult about making meatloaf. MY difficulty is in making one
> > > I'd willingly eat and enjoy. :-/ I think success has to do with
> > > ingredients (right combination of meat), additions (fillers, vegetable
> > > enhancements and contributions), and seasoning (herbs/spices), and maybe
> > > technique.
>
> > As the wise old sage once said:
>
> > "Each meatloaf is unique in all the world..."
>
> > [actually that was the advertising tagline for the 1961 Thunderbird...]
>
> > > My biggest problem may be a congenital inability to follow a recipe.
> > > :-/ Mostly, I make meatloaf the way I make beef stew. . . .
>
> > I rarely follow recipes...the "acid test" is when someone asks, "Hey, I
> want
> > your recipe", and I'm like "DUH..."...
>
> > > I'm thinking about trying Wayne's *recipe* next time. And I'll try
> > > very hard to follow it to the letter. That I'm not fond of meatloaf
> > > doesn't help the process, I think.
>
> > I can't imagine cooking something that I don't like or care for, I'm of
> the
> > "food is love and all that jazz" school...
>
> > --
> > Best
> > Greg- Hide quoted text -
>
> > - Show quoted text -
>
> I totally agree- I never cook anything I don't like! I hate tuna
> casserole, but my husband & son love it. So I decided to make one to
> see if it's as bad as I remembered as a kid, and it was! They really
> enjoyed it, and I'm glad because I will not ever make it again!
> ---------------
>
> GM replies:
>
> It has been decades since I've had tuna casserole but some of my gang are
> thinking of doing a "casserole party" and I'd actually like to make the
> tuna. *I want to "modern" it up from what I remember Mom making, should be
> fun checking out the myriad of recipes that must be out there...
>
> --
> Best
> Greg- Hide quoted text -
>
> - Show quoted text -

I'll bet you'll be making some nice bread to go with all the
casseroles? That is something I never make, but only because my mom
never made them, and I think most of us cook similar to what we had
growing up. Sounds like I need to experiment a little more! Any good
casserole recipes you care to share?

merryb wrote:

On Nov 6, 12:19 pm, "Gregory Morrow" > wrote:
> Melba's Jammin' wrote:
> > In article > ,
> > "Gregory Morrow" > wrote:
>
> > > Melba's Jammin' wrote:
>
> > > > Today I'm going to use 2# of ground chuck roast (ground at Cub --
> > > > they've put in real butchers and a meat counter in addition to their
> > > > regular cooler stuff > ground pork.
>
> > > > I chopped and cooked some celery, sweet red bell pepper, carrots,
and
> > > > onion and will incorporate that into the mixture, too. I'm thinking
> > > > scalloped potatoes (use the oven efficiently, doncha know).
>
> > > > I don't know why I keep torturing myself like this.
>
> > > Okay, wot's so hard about making meatloaf? And in another thread Steve
> (or
> > > somebody) is going on about finally getting pickled green beans
> > > "right"...both are fairly simple, not too complicated.
>
> > > So what's the big difficulties here...???
>
> > > ;-)
>
> > Nothing difficult about making meatloaf. MY difficulty is in making one
> > I'd willingly eat and enjoy. :-/ I think success has to do with
> > ingredients (right combination of meat), additions (fillers, vegetable
> > enhancements and contributions), and seasoning (herbs/spices), and maybe
> > technique.
>
> As the wise old sage once said:
>
> "Each meatloaf is unique in all the world..."
>
> [actually that was the advertising tagline for the 1961 Thunderbird...]
>
> > My biggest problem may be a congenital inability to follow a recipe.
> > :-/ Mostly, I make meatloaf the way I make beef stew. . . .
>
> I rarely follow recipes...the "acid test" is when someone asks, "Hey, I
want
> your recipe", and I'm like "DUH..."...
>
> > I'm thinking about trying Wayne's *recipe* next time. And I'll try
> > very hard to follow it to the letter. That I'm not fond of meatloaf
> > doesn't help the process, I think.
>
> I can't imagine cooking something that I don't like or care for, I'm of
the
> "food is love and all that jazz" school...
>
> --
> Best
> Greg- Hide quoted text -
>
> - Show quoted text -

I totally agree- I never cook anything I don't like! I hate tuna
casserole, but my husband & son love it. So I decided to make one to
see if it's as bad as I remembered as a kid, and it was! They really
enjoyed it, and I'm glad because I will not ever make it again!
---------------

GM replies:

It has been decades since I've had tuna casserole but some of my gang are
thinking of doing a "casserole party" and I'd actually like to make the
tuna. I want to "modern" it up from what I remember Mom making, should be
fun checking out the myriad of recipes that must be out there...


--
Best
Greg

In article > ,
"Gregory Morrow" > wrote:

>
> I totally agree- I never cook anything I don't like! I hate tuna
> casserole, but my husband & son love it. So I decided to make one to
> see if it's as bad as I remembered as a kid, and it was! They really
> enjoyed it, and I'm glad because I will not ever make it again!
> ---------------

I will cook stuff I dislike for others, and try to do a good job. No sin
in that. :-) I'll cook myself something else. It's not that hard.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"Charlie" > wrote in message
...
>
> "The Cook" > wrote in message
> ...
>>
>> Glad to see you posting here again. Hope you stick around.
>
> Thanks! It is nice to see you again too. It has been a while. I may lurk
> for a while.
>
> Charlie
Charlie,

Waz Up dude?

Nice to see you again.

Dimitri

On Nov 6, 1:30*pm, Omelet > wrote:
> In article > ,
> *"Gregory Morrow" > wrote:
>
>
>
> > I totally agree- I never cook anything I don't like! I hate tuna
> > casserole, but my husband & son love it. So I decided to make one to
> > see if it's as bad as I remembered as a kid, and it was! They really
> > enjoyed it, and I'm glad because I will not ever make it again!
> > ---------------
>
> I will cook stuff I dislike for others, and try to do a good job. No sin
> in that. :-) *I'll cook myself something else. It's not that hard.
> --
> Peace! Om
>
> "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

How can you tell if it's any good? That's nice of you to do, but I
just don't have the time.

In article
>,
merryb > wrote:

> On Nov 6, 1:30*pm, Omelet > wrote:
> > In article <q CdnW0WQp5nwI7UnZ2dnUVZ >,
> > *"Gregory Morrow" > wrote:
> >
> >
> >
> > > I totally agree- I never cook anything I don't like! I hate tuna
> > > casserole, but my husband & son love it. So I decided to make one to
> > > see if it's as bad as I remembered as a kid, and it was! They really
> > > enjoyed it, and I'm glad because I will not ever make it again!
> > > ---------------
> >
> > I will cook stuff I dislike for others, and try to do a good job. No sin
> > in that. :-) *I'll cook myself something else. It's not that hard.
>
> How can you tell if it's any good?

It generally involves ingredients that I just don't care for, like
Salmon or Eggplant. <g> But I'm a good enough cook, I can handle it and
get compliments from my servee...

> That's nice of you to do, but I
> just don't have the time.

I understand, but since I tend to cook ahead on weekends and keep my
cooking for myself fairly simple, it's not hard.

Now if I'm going to make an involved recipe, that's different!

I'm talking day to day cooking, not fancy feasts...
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Nov 6, 2:09*pm, Omelet > wrote:
> In article
> >,
>
>
>
>
>
> *merryb > wrote:
> > On Nov 6, 1:30*pm, Omelet > wrote:
> > > In article <q CdnW0WQp5nwI7UnZ2dnUVZ >,
> > > *"Gregory Morrow" > wrote:
>
> > > > I totally agree- I never cook anything I don't like! I hate tuna
> > > > casserole, but my husband & son love it. So I decided to make one to
> > > > see if it's as bad as I remembered as a kid, and it was! They really
> > > > enjoyed it, and I'm glad because I will not ever make it again!
> > > > ---------------
>
> > > I will cook stuff I dislike for others, and try to do a good job. No sin
> > > in that. :-) *I'll cook myself something else. It's not that hard.
>
> > How can you tell if it's any good?
> I'm talking day to day cooking, not fancy feasts...
> --
> Peace! Om
>
> "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama- Hide quoted text -
>
> - Show quoted text -

Me too! But after working 9 hours, with an hour commute each way,
there is no way I have the time to cook something I won't eat, much
less cook anything that takes a lot of time, unless it's in a
crockpot.

Charlie > wrote:

> I am an imposter of course. I am infiltrating this disorganization to see if
> my dear Bubba Vic was alive and well. From this suspicious response I see he
> is not only alive but also normal.

Normal?? Me?!

> P.S. I've missed you Bubba!

I've missed you too, Charliam! You and your trusty frozen tunny fish
are badly needed here, to help us defend against the evil Resi Suran and
that troublesome pair of Barbs, The Real One and The Vicious Impostor,
all of whom are perpetually overdosing on beets, with the predictable
deleterious consequences.

Bubba

"Christine Dabney" > wrote in message
news
> On Wed, 5 Nov 2008 15:49:38 -0800, "Charlie" > wrote:
>
>
>>Enjoy your duck! I love duck!
>>
>>Charlie
>
>
> Ooh, how do you like to cook it? I have been going through all my
> cookbooks, trying to decide.
>
> It came down to this recipe, or one by Simon Hopkinson in his new
> book, Second Helpings of Roast Chicken.
>
> I want the fat, needless to say, and I won't be able to eat much of
> the duck before I go back to work tomorrow night. I am thinking of
> putting aside some of the meat, and making a duck hash this weekend.
> Barbara Kafka has one such recipe in one of her books that has always
> intrigued me.
>
> Oh, I forgot, I saw another recipe from Mark Bittman this week, that
> looks good. It calls for sauerkraut though and I don't have any on
> hand,and I don't feel like going out to get any. Here is the recipe:
> http://bitten.blogs.nytimes.com/2008...th-sauerkraut/
>
> Christine, who probably should start another thread on this.


I don't cook duck often and when I do it is usually duck with orange. I
really like it and it is easy. I have it when I eat out mostly. A friend who
was the chef at one of Sandy Eggo's 2 best restaurants served the best duck
with cherries I've ever had. Unfortunately he moved on quite a while ago. I
haven't been to the restaurant since he left.

The best duck I ever ate was at Downey's in Santa Barbara. He was a damn
good cook! Kay Hartman turned me toward Downey's. It was the best restaurant
I have ever eaten at and that includes that mad man's restaurant in London.
Chef Downey roasted duck breasts until still rosy in the middle with a
marvelous blend of herbs scenting them. Rather plain but succulent and
tasting of duck. Lordy! It was soo good! I wonder if his restaurant is still
there.

It is hard to go wrong with Paula Wolfert or Barbara Kafka. I tend to rely
on Patricia Wells too. I seem to remember that Julia had some good duck
stuff too.....actually, that is possibly where I got my duck with orange
recipe back in the 70s.

Charlie

"Melba's Jammin'" > wrote in message
...
>
> Well, Sweetums, your presence and appearance is an unexpected pleasure
> and a definite improvement in the population. Bubba's normal > still a
> wealth of information. Not knowledge, mind you > he actually KNOWS
> anything. Just sayin'.
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.caringbridge.org/visit/kilikini
> (Send her a note!)


Thank you kindly dear lady. Yep. Bubba Vic is special...........

Charlie

"Victor Sack" > wrote in message
.. .
> Charlie > wrote:
>
>> I am an imposter of course. I am infiltrating this disorganization to see
>> if
>> my dear Bubba Vic was alive and well. From this suspicious response I see
>> he
>> is not only alive but also normal.
>
> Normal?? Me?!

Normal for you. Certainly not normal in refrence to any other homonid.

>> P.S. I've missed you Bubba!
>
> I've missed you too, Charliam! You and your trusty frozen tunny fish
> are badly needed here, to help us defend against the evil Resi Suran and
> that troublesome pair of Barbs,

You will be pleased to know that my tunny fish is still rock-hard in my
freezer. Good thing it is a weapon of destruction as it is far from fresh.
Lady Suran is acting badly again? Tut tut!

>The Real One and The Vicious Impostor,
> all of whom are perpetually overdosing on beets, with the predictable
> deleterious consequences.
>
> Bubba

Oh dear! We all know that Barbs cannot handle their beets! Sad. I may shed a
tear. Intervention and rehab, including a strict diet of the Sprout of
Brussels, may be called for.

Charliam

"Dimitri" > wrote in message
...
>
> "Charlie" > wrote in message
> ...
>>
>> Thanks! It is nice to see you again too. It has been a while. I may lurk
>> for a while.
>>
>> Charlie
> Charlie,
>
> Waz Up dude?

Nada amigo. Just trying slip through life quietly and calmly.

> Nice to see you again.
>
> Dimitri

Thanks Dimitri! It has been a while. Nice to talk to you again.

Charlie

"Melba's Jammin'" > wrote in message
...
> In article >,
> "bolivar" > wrote:
>
>> "Charlie" > wrote in message
>> ...
>> >
>> >
>> > I made a nice meatloaf recently too. 1 lb. ground chuck, 1 lb. sage
>> > breakfast sausage, coarsely chopped onion, a little chopped garlic,
>> > salt n
>> > pepper. It was tasty. I also made a pot roast with a chunk of chuck,
>> > small
>> > white potatoes, carrots, whole white onions and seasoned with a little
>> > beef stock.
>> >
>> > I normally don't eat that good. Recently it has been from the freezer
>> > to
>> > the microwave to eat.
>> >
>> > Charlie Liam
>>
>> Charliam!!!
>>
>> Where have you been???? It's good to see you again. Stick around,
>> please.
>>
>> Boli
>
>
> Yah, well THERE'S the pot calling the kettle. . .
> Hey, Boli!
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.caringbridge.org/visit/kilikini
> (Send her a note!)


Heh, heh! I didn't get Boli's post! Thanks for passing it along!

Hey Boli! Nice to see you too! I may stick around for a while. It is kind of
like going to a class reunion to visit here after so long! As to where I've
been.......not much of anywhere. I don't go out of my house very often. I
did go to the hospital for a few hours to have my inflamed appendix removed
last June. They gave me some pain pills that I didn't need......but I
enjoyed them very much anyway!

Charlie

"aem" > wrote in message
...
On Nov 5, 3:49 pm, "Charlie" > wrote:
>
> Thanks Christine! I've missed you too. I shall "lurk" most probably.
>
We'd rather you posted, but whatever works for you. I'll be glad to
know that you're still there, even if just lurking. -aem


Thank you my friend! You are, as always, kind.

Charlie

"sf" > wrote in message
news
> On Wed, 5 Nov 2008 15:34:26 -0800, "Charlie" > wrote:
>
>>I am an imposter of course. I am infiltrating this disorganization to see
>>if
>>my dear Bubba Vic was alive and well. From this suspicious response I see
>>he
>>is not only alive but also normal.
>>
>>Just stopping by to see how the newsgroup is going.
>
> RFC is filled with all the squabbling, bickering and occasional
> recipes that it's always had. Most of the players have changed, but
> many new names are just old faces in disguise... they never mention
> who they were in "past lives". Over the years, I've seen way too many
> new names pop up that knew far more about this group than a real
> newbie would know and never mention that they were a missing regular
> posting with a new persona. Some/most do it to turn over a new leaf,
> others morph just for the halibut.
>
>


Thanks Ms B! You have explained a lot! I must admit that it is nice to see
so many fondly remembered names.

Charlie

"Margaret Suran" > wrote in message
...
> Charlie wrote:
>>
>> "The Cook" > wrote in message
>> ...
>>>
>>> Glad to see you posting here again. Hope you stick around.
>>
>> Thanks! It is nice to see you again too. It has been a while. I may lurk
>> for a while.
>>
>> Charlie
>
>
> Before I get all excited, "This" Charlie has to tell me that he is "My"
> Charlie. Really, not Make Believe.

It is indeed your Charlie. I'll just mention "jam". That should prove it! I
am glad that sf explained what is going on to me! How are you? I hope very
well?

Charlie/Liam/Charliam and all authentic!

"koko" > wrote in message
...
>
> Holy Moly Liam is that really you? I'm so happy to see you. Stan was
> asking about you just today and I was going to e-mail you.
>
> You made my day.
>
> koko

It is indeed me. I am.....just a moment while I check......yes, alive. I too
am happy to chat with so many real friends of many years! Please pass my
regards to Stan for me! I often think of you two.

Love,
Charlie Liam

On Thu, 6 Nov 2008 19:40:24 -0800, "Charlie" >
wrote:

>You will be pleased to know that my tunny fish is still rock-hard in my
>freezer.

I can only hope and pray it's sashimi grade!

sf
lover of raw or seared tuna... if it's cooked more, it should be in a
can





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

Mae West