On Tue, 18 Nov 2008 14:16:48 -0600, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>> On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
>>
>>> Pepperidge Farm sage and onion flavored croutons, a pound of ground beef, a
>>> large yellow onion, celery hearts and a stick of butter. Sweat the sliced
>>> onions and chopped celery in a stick of butter until onion is translucent,
>>> add hamburger and cook through, add two cups of water to the cubes and mix
>>> in the burger onion celery mixture. A simple can't miss recipe.
>>
>> ground beef in a turkey stuffing sounds a little bizarre to me.
>>
>> your pal,
>> blake
>
> I use sausage... What's the dif'?

the spices, the nature of the fat, the amount of water in the meat...a lot
of things.

your pal,
blake

"blake murphy" > wrote in message
...
> On Tue, 18 Nov 2008 14:09:16 -0600, whatzittooya wrote:
>
>> "blake murphy" > wrote in message
>> . ..
>>> On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
>>>
>>>> Pepperidge Farm sage and onion flavored croutons, a pound of ground
>>>> beef,
>>>> a
>>>> large yellow onion, celery hearts and a stick of butter. Sweat the
>>>> sliced
>>>> onions and chopped celery in a stick of butter until onion is
>>>> translucent,
>>>> add hamburger and cook through, add two cups of water to the cubes and
>>>> mix
>>>> in the burger onion celery mixture. A simple can't miss recipe.
>>>
>>> ground beef in a turkey stuffing sounds a little bizarre to me.
>>>
>>> your pal,
>>> blake
>>
>> Don't knock it til you try it.
>
> i'm sure it can be done. it just sounds implausible.
>
> your pal,
> blake

I dare you to make a batch and not enjoy it.

On Tue, 18 Nov 2008 13:40:05 -0800 (PST), Sheldon wrote:

> blake murphy wrote:
>> On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
>>> Pepperidge Farm sage and onion flavored croutons, a pound of ground beef, a
>>> large yellow onion, celery hearts and a stick of butter. �Sweat the sliced
>>> onions and chopped celery in a stick of butter until onion is translucent,
>>> add hamburger and cook through, add two cups of water to the cubes and mix
>>> in the burger onion celery mixture. �A simple can't miss recipe.
>>
>> ground beef in a turkey stuffing sounds a little bizarre to me.
>
> Whazit knew to cook it'd not cook back asswads... even a dumb mick
> knows [should know] to brown the meat first and them sweat the
> veggies.. and an entire stick of butter for that weewee bit, now
> everyone knows it's gonna get buggered for the holydaze. Yo, whatzit,
> it's time for yoose to pack yer patootie and vamoose... NOW YOU DUMB
> DOUCHEBAG.

what, no mention of cocksucking this time? maybe your medications are
finally starting to work.

blake

blake murphy wrote:

> On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
>
>> Pepperidge Farm sage and onion flavored croutons, a pound of ground
>> beef, a
>> large yellow onion, celery hearts and a stick of butter. Sweat the
>> sliced onions and chopped celery in a stick of butter until onion is
>> translucent, add hamburger and cook through, add two cups of water to
>> the cubes and mix
>> in the burger onion celery mixture. A simple can't miss recipe.
>
> ground beef in a turkey stuffing sounds a little bizarre to me.
>
> your pal,
> blake

We don't do Thanksgiving, but sometimes have a turkey for Christmas...
Last year Dad made a stuffing from chicken livers, onions, garlic (some
other herbs and spices - can't remember what, exactly) and rice. Oh, I
think he put a splosh of brandy in there too. We enjoyed it.
--
Cheers
Chatty Cathy

In article >,
blake murphy > wrote:

> On Tue, 18 Nov 2008 14:16:48 -0600, Omelet wrote:
>
> > In article >,
> > blake murphy > wrote:
> >
> >> On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
> >>
> >>> Pepperidge Farm sage and onion flavored croutons, a pound of ground beef,
> >>> a
> >>> large yellow onion, celery hearts and a stick of butter. Sweat the
> >>> sliced
> >>> onions and chopped celery in a stick of butter until onion is
> >>> translucent,
> >>> add hamburger and cook through, add two cups of water to the cubes and
> >>> mix
> >>> in the burger onion celery mixture. A simple can't miss recipe.
> >>
> >> ground beef in a turkey stuffing sounds a little bizarre to me.
> >>
> >> your pal,
> >> blake
> >
> > I use sausage... What's the dif'?
>
> the spices, the nature of the fat, the amount of water in the meat...a lot
> of things.
>
> your pal,
> blake

Ok. I guess tho' that like many recipes, it's going to be a matter of
personal preference. :-)

I use sausage and rice. Others use bread and beef... <shrugs> As long as
they like it that's all that counts.

I quit judging personal tastes ages ago. I learned that from posting on
this list I'm happy to say! My dad used to criticize my "tastes" and
make me ashamed of them. I'm a lot happier now that I've learned better
here.
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

blake wrote:

>>> ground beef in a turkey stuffing sounds a little bizarre to me.
>>>
>> I use sausage... What's the dif'?
>
> the spices, the nature of the fat, the amount of water in the meat...a lot
> of things.

You can adjust the spices so they're the same, and most of the water ought
to be cooked out of the meat. But I'm with you on the nature of the fat;
beef fat tastes very different from pork fat. It *might* be possible to
cover up the difference by adding a whole lot of other flavorings, but
what's the point? It's not like pork sausage is expensive. Hmm... I wonder
if someone will try to make a turkey stuffing using Spam now!

Bob

whatzittooya replied to Sheldon:

> Whazit knew to cook it'd not cook back asswads... even a dumb mick
> knows [should know] to brown the meat first and them sweat the
> veggies.. and an entire stick of butter for that weewee bit, now
> everyone knows it's gonna get buggered for the holydaze. Yo, whatzit,
> it's time for yoose to pack yer patootie and vamoose... NOW YOU DUMB
> DOUCHEBAG.
>
> ----------------------------------------------------------------------------------->
> Whenever I see one of your posts it always reminds me of that scene from
> When Harry met Sally
>
> Harry: Shel? Sheldon? No. You did not have great sex with Sheldon.
> Sally: I did too.
> Harry: No. A Sheldon can do your income taxes. If you need a root canal,
> Sheldon's your man. But humping and pumping are not Sheldon's strong
> suits. It's the name. Do it to me, Sheldon. You're an animal, Sheldon.
> Ride me, big Sheldon. It doesn't work.


LOL... Reminds me of this post from he

http://groups.google.com/group/rec.f...0f01b4d5e93838

"Sheldon squealed and thrust his childbearing hips as best he could, but
the turkey was too capacious for him to spatchcock effectively, and he
had to spatchcock a quail instead,"

Bob

On Wed, 19 Nov 2008 09:56:11 -0600, whatzittooya wrote:

> "blake murphy" > wrote in message
> ...
>> On Tue, 18 Nov 2008 14:09:16 -0600, whatzittooya wrote:
>>
>>> "blake murphy" > wrote in message
>>> . ..
>>>> On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
>>>>
>>>>> Pepperidge Farm sage and onion flavored croutons, a pound of ground
>>>>> beef,
>>>>> a
>>>>> large yellow onion, celery hearts and a stick of butter. Sweat the
>>>>> sliced
>>>>> onions and chopped celery in a stick of butter until onion is
>>>>> translucent,
>>>>> add hamburger and cook through, add two cups of water to the cubes and
>>>>> mix
>>>>> in the burger onion celery mixture. A simple can't miss recipe.
>>>>
>>>> ground beef in a turkey stuffing sounds a little bizarre to me.
>>>>
>>>> your pal,
>>>> blake
>>>
>>> Don't knock it til you try it.
>>
>> i'm sure it can be done. it just sounds implausible.
>>
>> your pal,
>> blake
>
> I dare you to make a batch and not enjoy it.

it's been a while since i made stuffing of any sort, but i'll take it under
advisement.

yourpal,
blake

On Wed, 19 Nov 2008 11:03:54 -0600, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>> On Tue, 18 Nov 2008 14:16:48 -0600, Omelet wrote:
>>
>>> In article >,
>>> blake murphy > wrote:
>>>
>>>> On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
>>>>
>>>>> Pepperidge Farm sage and onion flavored croutons, a pound of ground beef,
>>>>> a
>>>>> large yellow onion, celery hearts and a stick of butter. Sweat the
>>>>> sliced
>>>>> onions and chopped celery in a stick of butter until onion is
>>>>> translucent,
>>>>> add hamburger and cook through, add two cups of water to the cubes and
>>>>> mix
>>>>> in the burger onion celery mixture. A simple can't miss recipe.
>>>>
>>>> ground beef in a turkey stuffing sounds a little bizarre to me.
>>>>
>>>> your pal,
>>>> blake
>>>
>>> I use sausage... What's the dif'?
>>
>> the spices, the nature of the fat, the amount of water in the meat...a lot
>> of things.
>>
>> your pal,
>> blake
>
> Ok. I guess tho' that like many recipes, it's going to be a matter of
> personal preference. :-)
>
> I use sausage and rice. Others use bread and beef... <shrugs> As long as
> they like it that's all that counts.
>
> I quit judging personal tastes ages ago. I learned that from posting on
> this list I'm happy to say! My dad used to criticize my "tastes" and
> make me ashamed of them. I'm a lot happier now that I've learned better
> here.

not to say you're 'a woman of a certain age,' but i think once you reach a
certain age you become less defensive of your tastes. or at least i did.

'i like it.' <shrug>

your pal,
blake

On Thu, 20 Nov 2008 02:14:28 -0800, Bob Terwilliger wrote:

> blake wrote:
>
>>>> ground beef in a turkey stuffing sounds a little bizarre to me.
>>>>
>>> I use sausage... What's the dif'?
>>
>> the spices, the nature of the fat, the amount of water in the meat...a lot
>> of things.
>
> You can adjust the spices so they're the same, and most of the water ought
> to be cooked out of the meat. But I'm with you on the nature of the fat;
> beef fat tastes very different from pork fat. It *might* be possible to
> cover up the difference by adding a whole lot of other flavorings, but
> what's the point? It's not like pork sausage is expensive. Hmm... I wonder
> if someone will try to make a turkey stuffing using Spam now!
>
> Bob

dollar to a doughnut there are recipes out there.

your pal,
blake

On Wed, 19 Nov 2008 18:24:41 +0200, ChattyCathy wrote:

> blake murphy wrote:
>
>> On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
>>
>>> Pepperidge Farm sage and onion flavored croutons, a pound of ground
>>> beef, a
>>> large yellow onion, celery hearts and a stick of butter. Sweat the
>>> sliced onions and chopped celery in a stick of butter until onion is
>>> translucent, add hamburger and cook through, add two cups of water to
>>> the cubes and mix
>>> in the burger onion celery mixture. A simple can't miss recipe.
>>
>> ground beef in a turkey stuffing sounds a little bizarre to me.
>>
>> your pal,
>> blake
>
> We don't do Thanksgiving, but sometimes have a turkey for Christmas...
> Last year Dad made a stuffing from chicken livers, onions, garlic (some
> other herbs and spices - can't remember what, exactly) and rice. Oh, I
> think he put a splosh of brandy in there too. We enjoyed it.

well, that seems completely plausible. there are many giblet dressings.

your pal,
blake

In article >,
"Bob Terwilliger" > wrote:

> blake wrote:
>
> >>> ground beef in a turkey stuffing sounds a little bizarre to me.
> >>>
> >> I use sausage... What's the dif'?
> >
> > the spices, the nature of the fat, the amount of water in the meat...a lot
> > of things.
>
> You can adjust the spices so they're the same, and most of the water ought
> to be cooked out of the meat. But I'm with you on the nature of the fat;
> beef fat tastes very different from pork fat. It *might* be possible to
> cover up the difference by adding a whole lot of other flavorings, but
> what's the point? It's not like pork sausage is expensive. Hmm... I wonder
> if someone will try to make a turkey stuffing using Spam now!
>
> Bob

Oh gag...

Om -> Not a spam fan.
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

In article >,
blake murphy > wrote:

> On Wed, 19 Nov 2008 11:03:54 -0600, Omelet wrote:
>
> > In article >,
> > blake murphy > wrote:
> >
> >> On Tue, 18 Nov 2008 14:16:48 -0600, Omelet wrote:
> >>
> >>> In article >,
> >>> blake murphy > wrote:
> >>>
> >>>> On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
> >>>>
> >>>>> Pepperidge Farm sage and onion flavored croutons, a pound of ground
> >>>>> beef,
> >>>>> a
> >>>>> large yellow onion, celery hearts and a stick of butter. Sweat the
> >>>>> sliced
> >>>>> onions and chopped celery in a stick of butter until onion is
> >>>>> translucent,
> >>>>> add hamburger and cook through, add two cups of water to the cubes and
> >>>>> mix
> >>>>> in the burger onion celery mixture. A simple can't miss recipe.
> >>>>
> >>>> ground beef in a turkey stuffing sounds a little bizarre to me.
> >>>>
> >>>> your pal,
> >>>> blake
> >>>
> >>> I use sausage... What's the dif'?
> >>
> >> the spices, the nature of the fat, the amount of water in the meat...a lot
> >> of things.
> >>
> >> your pal,
> >> blake
> >
> > Ok. I guess tho' that like many recipes, it's going to be a matter of
> > personal preference. :-)
> >
> > I use sausage and rice. Others use bread and beef... <shrugs> As long as
> > they like it that's all that counts.
> >
> > I quit judging personal tastes ages ago. I learned that from posting on
> > this list I'm happy to say! My dad used to criticize my "tastes" and
> > make me ashamed of them. I'm a lot happier now that I've learned better
> > here.
>
> not to say you're 'a woman of a certain age,' but i think once you reach a
> certain age you become less defensive of your tastes. or at least i did.
>
> 'i like it.' <shrug>
>
> your pal,
> blake

Exactly. :-)

I'm 46.

He's 76. <g>

I learned to forgive, and I'm a better cook than he is!
And he admits it.
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

"blake murphy" > wrote
> not to say you're 'a woman of a certain age,' but i think once you reach a
> certain age you become less defensive of your tastes. or at least i did.
>
> 'i like it.' <shrug>
>

This is only if you have attained a certain degree of maturity. There are
people here who have not.

In article >,
blake murphy > wrote:

> On Thu, 20 Nov 2008 02:14:28 -0800, Bob Terwilliger wrote:

> >
> > Hmm... I wonder
> > if someone will try to make a turkey stuffing using Spam now!

> dollar to a doughnut there are recipes out there.

What do doughnuts cost nowadays? I think that phrase is about ready to
junk.

"turkey stuffing spam" in Google gave me several hits, none worth
posting.

--
Dan Abel
Petaluma, California USA

On Thu, 20 Nov 2008 02:14:28 -0800, "Bob Terwilliger"
> wrote:

>I wonder
>if someone will try to make a turkey stuffing using Spam now!

The thought of meat in stuffing is bad enough. Don't mention
substituting SPAM. Ugh, ugh, ugh!


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

Mae West

On Thu, 20 Nov 2008 15:49:20 -0800, Dan Abel > wrote:

>What do doughnuts cost nowadays? I think that phrase is about ready to
>junk.

What did that saying mean "in the beginning"? A doughnut represents
"zero" to me.


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

Mae West

On Thu, 20 Nov 2008 13:22:46 -0500, "cybercat" >
wrote:

>This is only if you have attained a certain degree of maturity. There are
>people here who have not.
>
You think those who recoil at the thought of thought spam turkey
dressing are immature? Count me in as immature. The idea has never
crossed my mind before this thread and it never will after this thread
(unless some no-taste good for nothing brings it up again).


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

Mae West

In article >,
sf > wrote:

> On Thu, 20 Nov 2008 15:49:20 -0800, Dan Abel > wrote:
>
> >What do doughnuts cost nowadays? I think that phrase is about ready to
> >junk.
>
> What did that saying mean "in the beginning"? A doughnut represents
> "zero" to me.

From Wikipedia:

"A doughnut (also spelled "donut"), is a sweet, deep-fried piece of
dough or batter"

You used to be able to buy several for a dollar, so if you were sure of
a bet, you would bet dollars against doughnuts.

--
Dan Abel
Petaluma, California USA

"sf" > wrote in message
...
> On Thu, 20 Nov 2008 13:22:46 -0500, "cybercat" >
> wrote:
>
>>This is only if you have attained a certain degree of maturity. There are
>>people here who have not.
>>
> You think those who recoil at the thought of thought spam turkey
> dressing are immature? Count me in as immature. The idea has never
> crossed my mind before this thread and it never will after this thread
> (unless some no-taste good for nothing brings it up again).
>

Read the thread again. Jesus.

On Thu, 20 Nov 2008 13:22:46 -0500, cybercat wrote:

> "blake murphy" > wrote
>> not to say you're 'a woman of a certain age,' but i think once you reach a
>> certain age you become less defensive of your tastes. or at least i did.
>>
>> 'i like it.' <shrug>
>>
>
> This is only if you have attained a certain degree of maturity. There are
> people here who have not.

it doesn't mean it's not fun to argue about sometimes, though.

your pal,
blake

On Thu, 20 Nov 2008 15:49:20 -0800, Dan Abel wrote:

> In article >,
> blake murphy > wrote:
>
>> On Thu, 20 Nov 2008 02:14:28 -0800, Bob Terwilliger wrote:
>
>>>
>>> Hmm... I wonder
>>> if someone will try to make a turkey stuffing using Spam now!
>
>> dollar to a doughnut there are recipes out there.
>
> What do doughnuts cost nowadays? I think that phrase is about ready to
> junk.
>
> "turkey stuffing spam" in Google gave me several hits, none worth
> posting.

yeah, i looked too and didn't turn up much.

your pal,
blake

"blake murphy" > wrote in message
...
> On Thu, 20 Nov 2008 13:22:46 -0500, cybercat wrote:
>
>> "blake murphy" > wrote
>>> not to say you're 'a woman of a certain age,' but i think once you reach
>>> a
>>> certain age you become less defensive of your tastes. or at least i
>>> did.
>>>
>>> 'i like it.' <shrug>
>>>
>>
>> This is only if you have attained a certain degree of maturity. There are
>> people here who have not.
>
> it doesn't mean it's not fun to argue about sometimes, though.
>

You're telling me?

About ten years ago I was making dressing and didn't have as much of
the bag stuffing as I needed, but I had a bag of those little pretzel
logs in the cupboard, and took a couple cups of them and put them in a
ziploc bag and smashed them up and mixed them into the stuffing.
Turned out great. I haven't had the nerve to try it, but I'm sure you
could make dressing entirely out of smashed up pretzel logs in place
of croutons.

In article
>,
"Michael O'Connor" > wrote:

> About ten years ago I was making dressing and didn't have as much of
> the bag stuffing as I needed, but I had a bag of those little pretzel
> logs in the cupboard, and took a couple cups of them and put them in a
> ziploc bag and smashed them up and mixed them into the stuffing.
> Turned out great. I haven't had the nerve to try it, but I'm sure you
> could make dressing entirely out of smashed up pretzel logs in place
> of croutons.

<lol> Sounds like that'd work.
--
Peace! Om

"All People and things are interdependent. The world has become so small that no nation can solve its problems alone, in isolation from others. That is why I believe we must all cultivate a sense of responsibility based on love and compassion for each other." -- Dalai Lama