> wrote in message ...
> Lou Decruss > wrote:
>> On Thu, 20 Nov 2008 03:39:45 GMT, Wayne Boatwright
>> >
>> >I loathe oyster stuffing?just as much as I loathe turkey.
>
>> I had heard so many people raving about it I tried making it in a pan.
>> It went in the trash. And I love oysters! That stuff was nasty.
>
> In my opinion the one sure way to ruin oysters is the cook them.
>

Ever had Tidewater Va oyser fritters? Mmmm!

cybercat wrote:
> "Tracy" > wrote
>> My mother never made green bean casserole but if she did, I would not have
>> eaten it for the mushrooms.
>
> That's the opposite of our house. My mom would not eat mushrooms at all and
> I loved them! She never made this casserole, anyway.
>
>

This makes me think of stuff that I liked but my mother wouldn't
make....and I can't think of anything. I can think of stuff that I like
but my husband doesn't and so I don't make it - like Swedish meatballs
or meatloaf or most casseroles and pork chops.


-Tracy

Gloria P wrote:
>
> Sheldon wrote:
> > "Pete C." wrote:
> >> Nina wrote:
> >>
> >>> Gamey, tough venison steak, served up with canned aspargus alongside.
> >>> Oh, I forgot... gamy, overcooked, bone-dry venison. �A *huge serving.
> >>> Awful. �Put me off venison for... well, pretty much for forever, I
> >>> guess.
> >> Well, I can assure you that cooked properly venison is very, very good.
> >> You will find it on the menu at many higher end restaurants.
> >
> > That's because restaurants serve *farmed* venison.
>
> You can FARM deer? Really? Who knew?

Yes, you can and they do in large quantity, but that is not what
accounts for the difference.

A quick kill vs. a wound and chase makes the difference on the front end
of the process, and proper cooking makes the difference on the back end
of the process.

>
> I have never had wild venison that didn't contain at least one
> spring of hair/fur. Dis-GUS-ting.
>
> Now, when a Mighty Hunter offers us venison I say "No,Thank You"
> politely, and if they insist, I take it home and it goes immediately in
> the trash.
>
> I ate wild rabbit as a kid and was convinced it was chicken (my dad did
> that to lots of people.) I don't like the gamy flavors. Moose
> tenderloin and farm-raised bison ribroast is delicious. Smaller game,
> not so much.

I expect you probably don't like lamb then either, or disguise it's
wonderful flavor with mint jelly or similar. I am 100% convinced that
mint does not belong anywhere near lamb and is only a cover to get those
with less diverse palettes to eat lamb.

On Thu 20 Nov 2008 10:26:32a, Nancy2 told us...


> I love Perfection Salad. A BH & G recipe, I think. I don't recall
> that my recipe has W. sauce in it, and I always use sliced pimiento-
> stuffed olives.
>
> N.

I think the Worcestershire sauce addition is from a JOC version.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 11(XI)/20(XX)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
6dys 11hrs 39mins
************************************************** **********************
Daddy, what does FORMATTING DRIVE C: mean?
************************************************** **********************

wrote:

> I don't know what it was, but my mother liked to cook steaks
> and chops until they were shoeleather. She used to claim that
> my father wanted 'em that way, but I really don't buy it. I was
> in my teens before I understood what a good medium-rare steak
> tasted like. It must have something to do with the Depression or
> WWII era cooks.

It was the same in my house when I was a kid. We had a lot of beef and I
never cared much for it.After I moved out on my own I discovered rare
beef and how good it is.

Lou Decruss wrote:

> On Wed, 19 Nov 2008 13:18:29 -0600, "Gregory Morrow"
> > wrote:
>
> >
> >
> >Lou Decruss wrote:
>
> >> The list could go on and on.
> >
> >
> >So you've been to cybercat's house, eh...???
>
> LOL. Here's a picture of her living room.
>
> http://www.fotosearch.com/DSN021/1805945/
>
> And her backyard
>
> http://www.fotosearch.com/PDS086/aa035165/


Hehe...


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

Lou Decruss wrote:

> On Thu, 20 Nov 2008 08:38:07 -0500, "Jean B." > wrote:
>
>
> >My mother put leftover green beans and peas plus grated carrots in
> >lemon gelatin.... She probably used the veggie-cooking water too.
>
> Ugggg.


That's nothing, I've got some WWII recipe booklets with gelatin recipes that
have not only veg in them but also Spam, baloney, liverwurst, etc. These
were "quick and easy summer meals for busy wartime families"...


--
Best
Greg

Nina wrote:
>
> On Thu, 20 Nov 2008 13:02:16 -0600, "Pete C." >
> wrote:
>
> >
> >Gloria P wrote:
> >>
> >> Sheldon wrote:
> >> > "Pete C." wrote:
> >> >> Nina wrote:
> >> >>
> >> >>> Gamey, tough venison steak, served up with canned aspargus alongside.
> >> >>> Oh, I forgot... gamy, overcooked, bone-dry venison. �A *huge serving.
> >> >>> Awful. �Put me off venison for... well, pretty much for forever, I
> >> >>> guess.
> >> >> Well, I can assure you that cooked properly venison is very, very good.
> >> >> You will find it on the menu at many higher end restaurants.
> >> >
> >> > That's because restaurants serve *farmed* venison.
> >>
> >> You can FARM deer? Really? Who knew?
> >
> >Yes, you can and they do in large quantity, but that is not what
> >accounts for the difference.
> >
> >A quick kill vs. a wound and chase makes the difference on the front end
> >of the process, and proper cooking makes the difference on the back end
> >of the process.
> >
> >>
> >> I have never had wild venison that didn't contain at least one
> >> spring of hair/fur. Dis-GUS-ting.
> >>
> >> Now, when a Mighty Hunter offers us venison I say "No,Thank You"
> >> politely, and if they insist, I take it home and it goes immediately in
> >> the trash.
> >>
> >> I ate wild rabbit as a kid and was convinced it was chicken (my dad did
> >> that to lots of people.) I don't like the gamy flavors. Moose
> >> tenderloin and farm-raised bison ribroast is delicious. Smaller game,
> >> not so much.
> >
> >I expect you probably don't like lamb then either, or disguise it's
> >wonderful flavor with mint jelly or similar. I am 100% convinced that
> >mint does not belong anywhere near lamb and is only a cover to get those
> >with less diverse palettes to eat lamb.
>
> Well, despite my lack of enthusiasm for badly-cooked venison, I'd say
> that I have a very diverse palate. But I like mint with lamb. NOT
> that icky sweet apple jelly with mint, but a real mint sauce as one is
> more likely to have in England. There's a difference between using an
> herb or spice to enhance a flavor versus using it to mask the taste.
>
> Nina

Well, to my diverse palate at least, I find mint to mask, not enhance
the flavor of lamb. All lamb needs in my book is salt and pepper, or in
the case of some middle eastern recipes some yogurt, cardamom, etc.

Nina wrote:
>
> On Thu, 20 Nov 2008 15:20:35 -0600, "Pete C." >
> wrote:
>
> >
> >Nina wrote:
> >>
> >> On Thu, 20 Nov 2008 13:02:16 -0600, "Pete C." >
> >> wrote:
> >>
> >> >
> >> >Gloria P wrote:
> >> >>
> >> >> Sheldon wrote:
> >> >> > "Pete C." wrote:
> >> >> >> Nina wrote:
> >> >> >>
> >> >> >>> Gamey, tough venison steak, served up with canned aspargus alongside.
> >> >> >>> Oh, I forgot... gamy, overcooked, bone-dry venison. �A *huge serving.
> >> >> >>> Awful. �Put me off venison for... well, pretty much for forever, I
> >> >> >>> guess.
> >> >> >> Well, I can assure you that cooked properly venison is very, very good.
> >> >> >> You will find it on the menu at many higher end restaurants.
> >> >> >
> >> >> > That's because restaurants serve *farmed* venison.
> >> >>
> >> >> You can FARM deer? Really? Who knew?
> >> >
> >> >Yes, you can and they do in large quantity, but that is not what
> >> >accounts for the difference.
> >> >
> >> >A quick kill vs. a wound and chase makes the difference on the front end
> >> >of the process, and proper cooking makes the difference on the back end
> >> >of the process.
> >> >
> >> >>
> >> >> I have never had wild venison that didn't contain at least one
> >> >> spring of hair/fur. Dis-GUS-ting.
> >> >>
> >> >> Now, when a Mighty Hunter offers us venison I say "No,Thank You"
> >> >> politely, and if they insist, I take it home and it goes immediately in
> >> >> the trash.
> >> >>
> >> >> I ate wild rabbit as a kid and was convinced it was chicken (my dad did
> >> >> that to lots of people.) I don't like the gamy flavors. Moose
> >> >> tenderloin and farm-raised bison ribroast is delicious. Smaller game,
> >> >> not so much.
> >> >
> >> >I expect you probably don't like lamb then either, or disguise it's
> >> >wonderful flavor with mint jelly or similar. I am 100% convinced that
> >> >mint does not belong anywhere near lamb and is only a cover to get those
> >> >with less diverse palettes to eat lamb.
> >>
> >> Well, despite my lack of enthusiasm for badly-cooked venison, I'd say
> >> that I have a very diverse palate. But I like mint with lamb. NOT
> >> that icky sweet apple jelly with mint, but a real mint sauce as one is
> >> more likely to have in England. There's a difference between using an
> >> herb or spice to enhance a flavor versus using it to mask the taste.
> >>
> >> Nina
> >
> >Well, to my diverse palate at least, I find mint to mask, not enhance
> >the flavor of lamb. All lamb needs in my book is salt and pepper, or in
> >the case of some middle eastern recipes some yogurt, cardamom, etc.
>
> Also very good that way.
>
> Garlic and thyme are also nice.
>
> Nina

Yes, lamb is one of my favorites actually, most any preparation that
does not involve mint

Pete C.wrote:

>
> Nina wrote:
> >
> > On Thu, 20 Nov 2008 13:02:16 -0600, "Pete C." >
> > wrote:
> >
> > >
> > >Gloria P wrote:
> > >>
> > >> Sheldon wrote:
> > >> > "Pete C." wrote:
> > >> >> Nina wrote:
> > >> >>
> > >> >>> Gamey, tough venison steak, served up with canned aspargus
alongside.
> > >> >>> Oh, I forgot... gamy, overcooked, bone-dry venison. �A *huge
serving.
> > >> >>> Awful. �Put me off venison for... well, pretty much for
forever, I
> > >> >>> guess.
> > >> >> Well, I can assure you that cooked properly venison is very, very
good.
> > >> >> You will find it on the menu at many higher end restaurants.
> > >> >
> > >> > That's because restaurants serve *farmed* venison.
> > >>
> > >> You can FARM deer? Really? Who knew?
> > >
> > >Yes, you can and they do in large quantity, but that is not what
> > >accounts for the difference.
> > >
> > >A quick kill vs. a wound and chase makes the difference on the front
end
> > >of the process, and proper cooking makes the difference on the back end
> > >of the process.
> > >
> > >>
> > >> I have never had wild venison that didn't contain at least one
> > >> spring of hair/fur. Dis-GUS-ting.
> > >>
> > >> Now, when a Mighty Hunter offers us venison I say "No,Thank You"
> > >> politely, and if they insist, I take it home and it goes immediately
in
> > >> the trash.
> > >>
> > >> I ate wild rabbit as a kid and was convinced it was chicken (my dad
did
> > >> that to lots of people.) I don't like the gamy flavors. Moose
> > >> tenderloin and farm-raised bison ribroast is delicious. Smaller
game,
> > >> not so much.
> > >
> > >I expect you probably don't like lamb then either, or disguise it's
> > >wonderful flavor with mint jelly or similar. I am 100% convinced that
> > >mint does not belong anywhere near lamb and is only a cover to get
those
> > >with less diverse palettes to eat lamb.
> >
> > Well, despite my lack of enthusiasm for badly-cooked venison, I'd say
> > that I have a very diverse palate. But I like mint with lamb. NOT
> > that icky sweet apple jelly with mint, but a real mint sauce as one is
> > more likely to have in England. There's a difference between using an
> > herb or spice to enhance a flavor versus using it to mask the taste.
> >
> > Nina
>
> Well, to my diverse palate at least, I find mint to mask, not enhance
> the flavor of lamb. All lamb needs in my book is salt and pepper, or in
> the case of some middle eastern recipes some yogurt, cardamom, etc.


Yup, mint is for breath mints or mouthwash, not for lamb...maybe in the olde
daze English lamb/mutton was somewhat rancid and that's why mint became the
de jeur accompaniment...???

I like some mint leaves in something like pho but I can't think of much else
food - wise it's suitable for...

And there is *nothing* to match good lamb cooked well, it's the most tasty
and succulent of meats...


--
Best
Greg

Lou Decruss wrote:
> On Thu, 20 Nov 2008 07:54:15 -0500, "Jean B." > wrote:
>

>> Oh good! Someone else has mentioned oatmeal. It took me years to
>> even try the steel-cut oats, which are edible. I still don't
>> think of them very often because of my early oatmeal experience.
>
> My mom fed it to us all the time as kids. With enough milk and sugar
> I could get it down but I hated it. Oddly enough I make oatmeal
> cookies all the time and love them.
>
> Lou

If you think of oatmeal and Cream of Wheat as merely vehicles
for butter and brown sugar (or maple syrup) they are a lot
easier to love. Husband also puts raisins or craisins on top.
Not me.

gloria p

Gloria P wrote:

>
> If you think of oatmeal and Cream of Wheat as merely vehicles
> for butter and brown sugar (or maple syrup) they are a lot
> easier to love. Husband also puts raisins or craisins on top.
> Not me.


Am I the only one who really likes oatmeal? I think it is delicious. I
use either the large flake or steel cut, which has much more flavour
than the quicker cooking varieties.

"Jean B." wrote:
>
> Arri London wrote:
> > Too numerous to count really
> >
> > There was (individual meals mind you):
> >
> > sludgy/slimy oatmeal made with milk and cooked to death
> > really bad meatloaf topped with tinned tomato soup as a sauce
> > 'bean stew' made with about 20 types of beans and no seasonings, also
> > sludgy
> > spaghetti sauce that had about half a tin of curry powder in it
> > anything that had asparagus in it
> >
> >
> > etc ad infinitum
>
> Oh good! Someone else has mentioned oatmeal. It took me years to
> even try the steel-cut oats, which are edible. I still don't
> think of them very often because of my early oatmeal experience.
>
> --
> Jean B.

There's nothing wrong with a *decently-cooked* pot of oat porridge. What
I had served to me, with all good intentions (woke up with a nasty cold
so friend tried to make me feel better), wouldn't even have made decent
wallpaper paste. The rest of that breakfast was equally depressing LOL.

On Thu, 20 Nov 2008 15:18:09 GMT, blake murphy
> wrote:

>On Thu, 20 Nov 2008 08:38:32 -0500, Nancy Young wrote:
>
>> Jean B. wrote:
>>> Nancy Young wrote:
>>>> Jean B. wrote:
>>>>> Nancy Young wrote:
>>>>>> jmcquown wrote:
>>>>>>> Lou Decruss wrote:
>>>>>>
>>>>>>>> Turkey stuffing that was so watery it poured off a serving spoon.
>>>>>>
>>>>>>> You must have eated at my former MIL's house LOL I've never
>>>>>>> before (or since) seen dressing so runny if you ran a spoon
>>>>>>> through it it "parted" like the Red Sea and then went right back
>>>>>>> again. It was gawd awful stuff!
>>>>>>
>>>>>> That is nauseating. I saw that on some cooking show last year. It
>>>>>> looked like a barf casserole.
>>>>
>>>>> Why on earth would it ever be seen as a good thing? I think I'd
>>>>> have to bake it for about a day, probably turning the top under
>>>>> sebveral times, to rectify that situation. Yuck!
>>>>
>>>> You know, I kid around about those grapey meatballs, but runny
>>>> stuffing would really be hard to face in person. I guess
>>>> there are people here who like it that way, I apologize for
>>>> not liking it. Not that I'm invited to your house.
>>
>>> Some misunderstanding? I was agreeing that runny dressing would
>>> be awful!
>>
>> I know that! I am assuming, though, that I'm insulting someone
>> around here, not that that's anything new.
>>
>> nancy
>
>that's it! i'm leaving in a huff of runny dressing!
>
>good *day*, ma'am.
>
>your pal,
>blake

Haruummmppp!! not liking runny dressing? Scandalous.

Leaving with blake.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/15

koko wrote:
> On Thu, 20 Nov 2008 15:18:09 GMT, blake murphy
> > wrote:
>
>> On Thu, 20 Nov 2008 08:38:32 -0500, Nancy Young wrote:
>>
>>> Jean B. wrote:
>>>> Nancy Young wrote:
>>>>> Jean B. wrote:
>>>>>> Nancy Young wrote:
>>>>>>> jmcquown wrote:
>>>>>>>> Lou Decruss wrote:
>>>>>>>
>>>>>>>>> Turkey stuffing that was so watery it poured off a serving
>>>>>>>>> spoon.
>>>>>>>
>>>>>>>> You must have eated at my former MIL's house LOL I've never
>>>>>>>> before (or since) seen dressing so runny if you ran a spoon
>>>>>>>> through it it "parted" like the Red Sea and then went right
>>>>>>>> back again. It was gawd awful stuff!
>>>>>>>
>>>>>>> That is nauseating. I saw that on some cooking show last year.
>>>>>>> It looked like a barf casserole.
>>>>>
>>>>>> Why on earth would it ever be seen as a good thing? I think I'd
>>>>>> have to bake it for about a day, probably turning the top under
>>>>>> sebveral times, to rectify that situation. Yuck!
>>>>>
>>>>> You know, I kid around about those grapey meatballs, but runny
>>>>> stuffing would really be hard to face in person. I guess
>>>>> there are people here who like it that way, I apologize for
>>>>> not liking it. Not that I'm invited to your house.
>>>
>>>> Some misunderstanding? I was agreeing that runny dressing would
>>>> be awful!
>>>
>>> I know that! I am assuming, though, that I'm insulting someone
>>> around here, not that that's anything new.

>> that's it! i'm leaving in a huff of runny dressing!
>>
>> good *day*, ma'am.

> Haruummmppp!! not liking runny dressing? Scandalous.
>
> Leaving with blake.

Go on. Take your big soup spoon with you, so you can
serve up your pre-chewed stuffing. See if I care.

nancy
(cares)

Lou Decruss wrote:
> On Thu, 20 Nov 2008 08:38:07 -0500, "Jean B." > wrote:
>
>
>> My mother put leftover green beans and peas plus grated carrots in
>> lemon gelatin.... She probably used the veggie-cooking water too.
>
> Ugggg.
>
> Lou
LOL! It actually was decent (to a kid), which was probably her goal.

--
Jean B.

Shiral wrote:
>
> On Nov 19, 9:59 am, Lynn from Fargo >
>
> Then there was the years he was enamored of using extremely esoteric
> grains in his pastas made with his pasta machine. Buckwehat pasta is
> heavy and gluey, and tastes rather like glue. Avoid, avoid.
>
><snip>

Nothing wrong with buckwheat noodles. If the ones you ate were heavy and
gluey, they weren't prepared/cooked properly.

Japanese soba, Italian pizzoccheri, Chinese liang chao mien and Korean
naeng myun(g) are all great forms of buckwheat pasta.

Lou Decruss wrote:
> On Thu, 20 Nov 2008 03:39:45 GMT, Wayne Boatwright
> > wrote:
>> I loathe oyster stuffing…just as much as I loathe turkey.
>
> I had heard so many people raving about it I tried making it in a pan.
> It went in the trash. And I love oysters! That stuff was nasty.
>
> Lou

Mayhaps I'll scratch that from my "to do" list.

--
Jean B.

Lou Decruss wrote:
>> Oh good! Someone else has mentioned oatmeal. It took me years to
>> even try the steel-cut oats, which are edible. I still don't
>> think of them very often because of my early oatmeal experience.
>
> My mom fed it to us all the time as kids. With enough milk and sugar
> I could get it down but I hated it. Oddly enough I make oatmeal
> cookies all the time and love them.
>
> Lou

That's not odd. It doesn't have that slimy texture, and the taste
is quite augmented. I would try to all enough sugar to overcome
the slime.

--
Jean B.

Tracy wrote:
> Lou Decruss wrote:
>> On Thu, 20 Nov 2008 08:38:07 -0500, "Jean B." > wrote:
>>
>>
>>> My mother put leftover green beans and peas plus grated carrots in
>>> lemon gelatin.... She probably used the veggie-cooking water too.
>>
>> Ugggg.
>>
>> Lou
>
> This reminds me of the cold salad of diced carrots, beets, peas and
> mayonnaise concoction my mother used to make every Thanksgiving. Hated
> the stuff.
>
> -Tracy

That reminds me of recipes for Russian Salad. I think those tend
to include apple and some other items too though.

--
Jean B.

The Cook wrote:
> Mother made the pineapple and grated carrot in lemon Jello too. She
> served it with a dollop of softened cream cheese.

How was that? I think the aforementioned was the only gelatin
salad my mom made. Mt step-grandmother, however, obviously liked
them, since they always appeared on her holiday menus.

--
Jean B.

Wayne Boatwright wrote:
> On Thu 20 Nov 2008 08:02:20a, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Thu 20 Nov 2008 06:38:07a, Jean B. told us...
>>>
>>>> My mother put leftover green beans and peas plus grated carrots in
>>>> lemon gelatin.... She probably used the veggie-cooking water too.
>>>>
>>> Thrifty generation, that. I remember my mother putting shredded
>>> carrots and pineapple together in jello. Not too bad, actually. I
>>> don't recall her ever putting leftover vegetables in it, though.
>>>
>> This was decent. When I was a kid, anyway. I should add, so
>> others think this is thoroughly disgusting, that this was all
>> served topped with that orange (bottled) French Dressing. This is
>> all kind-of odd, because my mom really was a very good cook (in
>> spite of the aforementioned canned asparagus too).
>>
>
> I can think of a few things that as a kid I really liked, but not sure if
> I’d still like now.
>
True. Tastes change. I was actually pretty adventurous as a kid
though.... Oh, here's an example: mustard and bread....

--
Jean B.

Nancy2 wrote:

> On Nov 20, 7:38 am, "Jean B." > wrote:
>> My mother put leftover green beans and peas plus grated carrots in
>> lemon gelatin.... She probably used the veggie-cooking water too.
>>

> That's just wrong. ;-)
>
> N.

Well, back then it wasn't. I think mom, having grown up, in part,
during The Depression, wanted to think of a way to use leftover
veggies that the kids might deign to eat.

--
Jean B.

Gloria P wrote:
> One good thing about growing up in an immigrant household was that I
> was never served any kind of Jello/gelatin until I went to college and
> then at my future mother-in-law's house (she was big on tomato aspic.)
> In the college cafeteria I could always say "No, thank you." to mystery
> Jello concoctions.
>
> gloria p

Ah yes. I forgot about tomato aspic, which I still like. Hmmm.
I could even make a diet version. (I went to the dr's today and
was confronted by my weight....)

--
Jean B.

"Jean B." > wrote in message
...
> Lou Decruss wrote:
>> On Thu, 20 Nov 2008 03:39:45 GMT, Wayne Boatwright
>> > wrote:
>>> I loathe oyster stuffing…just as much as I loathe turkey.
>>
>> I had heard so many people raving about it I tried making it in a pan.
>> It went in the trash. And I love oysters! That stuff was nasty.
>>
>> Lou
>
> Mayhaps I'll scratch that from my "to do" list.
>
> --
It is delicious when made right.

Pete C. wrote:
> I expect you probably don't like lamb then either, or disguise it's
> wonderful flavor with mint jelly or similar. I am 100% convinced that
> mint does not belong anywhere near lamb and is only a cover to get those
> with less diverse palettes to eat lamb.

Heh. It appears that you are right when it comes to my daughter.
I would like lamb with a more-pronounced taste, but I still do
like mint jelly.

--
Jean B.

Gregory Morrow wrote:
> Lou Decruss wrote:
>
>> On Thu, 20 Nov 2008 08:38:07 -0500, "Jean B." > wrote:
>>
>>
>>> My mother put leftover green beans and peas plus grated carrots in
>>> lemon gelatin.... She probably used the veggie-cooking water too.
>> Ugggg.
>
>
> That's nothing, I've got some WWII recipe booklets with gelatin recipes that
> have not only veg in them but also Spam, baloney, liverwurst, etc. These
> were "quick and easy summer meals for busy wartime families"...
>
>
Oh sure, I could drag those out too. Such things can be quite
interesting.

--
Jean B.

Arri London wrote:
> There's nothing wrong with a *decently-cooked* pot of oat porridge. What
> I had served to me, with all good intentions (woke up with a nasty cold
> so friend tried to make me feel better), wouldn't even have made decent
> wallpaper paste. The rest of that breakfast was equally depressing LOL.

I guess that depends on the definition of "decently cooked". :-)

--
Jean B.

On Thu 20 Nov 2008 07:01:23p, SteveB told us...

>
> > wrote in message ...
>> Lou Decruss > wrote:
>>> On Thu, 20 Nov 2008 03:39:45 GMT, Wayne Boatwright
>>> >
>>> >I loathe oyster stuffing?just as much as I loathe turkey.
>>
>>> I had heard so many people raving about it I tried making it in a pan.
>>> It went in the trash. And I love oysters! That stuff was nasty.
>>
>> In my opinion the one sure way to ruin oysters is the cook them.
>> My father used to make oyster stew on weekends. Horrible stuff.
>> Everyone but me seemed to think it was great. My family also
>> had a Thanksgiving tradition of serving an oyster caserole.
>> Again, everyone but me thought it was great stuff. I can eat
>> raw oysters, no problem, and I like them if they are good and
>> fresh, but I've never had a cooked oyster in any form that was
>> any good.
>>
>> Bill Ranck
>> Blacksburg, Va.
>
> My dad introduced us to Pacific oysters at an early age. Battered and
> deep fried.

I do really like deep fried oysters, but that’s the only way I will/can eat
them. Raw fish, shellfish, other seafood, or meat are simply not items
that I ever care to eat.

> We had a deep fryer, and used to deep fry corn dogs, oysters, french
> fries (even had one of those things that you smashed the handle down,
> and out comes french fries), and we all could have shared a ward at
> heart surgery. But I digress.
>
> Then, I learned about Grand Isle salty oysters, in Louisiana. Available
> at a bar for a dime apiece on special days, and about $4 a sack at that
> time. I learned that raw oysters were a good thing.
>
> Now, I cannot eat Pacific oysters because they have large "parts".
> FERGEDDABOUT eating them raw. Small bay oysters are about the size of a
> silver dollar or so, and a Pacific oyster is about as big as a five
> spot.
>
> I love going to Texas and Louisiana.
>
> Steve
>
>
>



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 11(XI)/20(XX)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
6dys 5hrs 50mins
************************************************** **********************
URA Redneck if you've ever rolled your riding lawn mower
************************************************** **********************

Gloria P wrote:
> Lou Decruss wrote:
>> On Thu, 20 Nov 2008 07:54:15 -0500, "Jean B." > wrote:
>>
>
>>> Oh good! Someone else has mentioned oatmeal. It took me years to
>>> even try the steel-cut oats, which are edible. I still don't think
>>> of them very often because of my early oatmeal experience.
>>
>> My mom fed it to us all the time as kids. With enough milk and sugar
>> I could get it down but I hated it. Oddly enough I make oatmeal
>> cookies all the time and love them.
>>
>> Lou
>
> If you think of oatmeal and Cream of Wheat as merely vehicles
> for butter and brown sugar (or maple syrup) they are a lot
> easier to love. Husband also puts raisins or craisins on top.
> Not me.
>
> gloria p

That tactic worked better with Cream of Wheat (for me, anyway).
One hot cereal I do like is Wheatena!

--
Jean B.

Well, it wasn't that any particular thing was bad, but, oh - the
combination was so rich I wanted to gag. First came a thick potato
soup with cheese on top, then a salad laden with blue cheese, then
shrimp alfredo, and I think dessert was cheesecake. Probably a 2000
calorie meal, I thought. I would've given anything for a slice of
plain old watermelon half way thru.

I once visited a new bride who was attempting to cook spaghetti in ONE
INCH of WATER. The contents of 1 pound BOX of spaghetti was lying in
a tight bundle on the side of the pot. I screamed I guess without
thinking and had her add more water immediately. Didn't she ever see
her mother boil pasta?

Someday I'll have to try her method just to see what happens, but I
hate to waste the power, time and the pasta. .

I went to a potluck once where woman was ladling out bowls of her
fish chowder. A worse taste I've never experienced and I"m sure ppl
still talk about it. The fish had to be a week old and the rest of the
soup was a greasy looking affair. It was interesting to watch the
reactions of others as they took a first spoonful and exclaimed
"EEWWWW", then sneaked it to the door to toss outside. Hard to
believe the woman didn't give it the ol taste test.

Jean B. wrote:
>
> That tactic worked better with Cream of Wheat (for me, anyway). One hot
> cereal I do like is Wheatena!


You should try Red River. I don't know if it is available in the US yet.
I had some American friends who used to stock up on it when ever they came.

On Thu 20 Nov 2008 06:16:19p, Jean B. told us...

> Gloria P wrote:
>> Lou Decruss wrote:
>>> On Thu, 20 Nov 2008 07:54:15 -0500, "Jean B." > wrote:
>>>
>>
>>>> Oh good! Someone else has mentioned oatmeal. It took me years to
>>>> even try the steel-cut oats, which are edible. I still don't think
>>>> of them very often because of my early oatmeal experience.
>>>
>>> My mom fed it to us all the time as kids. With enough milk and sugar
>>> I could get it down but I hated it. Oddly enough I make oatmeal
>>> cookies all the time and love them.
>>>
>>> Lou
>>
>> If you think of oatmeal and Cream of Wheat as merely vehicles
>> for butter and brown sugar (or maple syrup) they are a lot
>> easier to love. Husband also puts raisins or craisins on top.
>> Not me.
>>
>> gloria p
>
> That tactic worked better with Cream of Wheat (for me, anyway).
> One hot cereal I do like is Wheatena!

Pinhead oats or a coarse multi-grained hot cereal are the only hot cereals
I care for. Cream of Wheat is much too smooth and rather slime-like to me.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 11(XI)/20(XX)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
6dys 5hrs 33mins
************************************************** **********************
3) Good guys always win and get the girl.
************************************************** **********************

> wrote in message ...
> Lou Decruss > wrote:
>> On Thu, 20 Nov 2008 03:39:45 GMT, Wayne Boatwright
>> >
>> >I loathe oyster stuffing?just as much as I loathe turkey.
>
>> I had heard so many people raving about it I tried making it in a pan.
>> It went in the trash. And I love oysters! That stuff was nasty.
>
> In my opinion the one sure way to ruin oysters is the cook them.
> My father used to make oyster stew on weekends. Horrible stuff.
> Everyone but me seemed to think it was great. My family also
> had a Thanksgiving tradition of serving an oyster caserole.
> Again, everyone but me thought it was great stuff. I can eat
> raw oysters, no problem, and I like them if they are good and
> fresh, but I've never had a cooked oyster in any form that was
> any good.
>
> Bill Ranck
> Blacksburg, Va.

My dad introduced us to Pacific oysters at an early age. Battered and deep
fried.

We had a deep fryer, and used to deep fry corn dogs, oysters, french fries
(even had one of those things that you smashed the handle down, and out
comes french fries), and we all could have shared a ward at heart surgery.
But I digress.

Then, I learned about Grand Isle salty oysters, in Louisiana. Available at
a bar for a dime apiece on special days, and about $4 a sack at that time.
I learned that raw oysters were a good thing.

Now, I cannot eat Pacific oysters because they have large "parts".
FERGEDDABOUT eating them raw. Small bay oysters are about the size of a
silver dollar or so, and a Pacific oyster is about as big as a five spot.

I love going to Texas and Louisiana.

Steve

cybercat wrote:
> > wrote in message ...
>> Lou Decruss > wrote:
>>> On Thu, 20 Nov 2008 03:39:45 GMT, Wayne Boatwright
>>>> I loathe oyster stuffing?just as much as I loathe turkey.
>>> I had heard so many people raving about it I tried making it in a pan.
>>> It went in the trash. And I love oysters! That stuff was nasty.
>> In my opinion the one sure way to ruin oysters is the cook them.
>>
>
> Ever had Tidewater Va oyser fritters? Mmmm!
>
>

The only way I can eat oysters is deep fried with a crunchy coating.

Little neck clams are good raw if bery fresh, however.

gloria p

Pete C. wrote:

>>> I expect you probably don't like lamb then either, or disguise it's
>>> wonderful flavor with mint jelly or similar. I am 100% convinced that
>>> mint does not belong anywhere near lamb and is only a cover to get those
>>> with less diverse palettes to eat lamb.

>>> All lamb needs in my book is salt and pepper, or in
>>> the case of some middle eastern recipes some yogurt, cardamom, etc.



No, I DO like lamb with or without mint. I especially like lamb roast
which has been pierced and had lots of garlic slivers inserted.

gloria p

Lynn from Fargo wrote:
> What's the worst thing you've ever been served at a friend's house?
> Like when you're a kid and you "eat over" somewhere and they serve
> something you wouldn't eat on a bet but they're nice people and it's
> your friend and you gotta eat it to be polite.
>
> I remember being in the seventh grade and eating dinner at a friends
> house a during Lent and the mom served creamed hard-boiled eggs on
> toast. I still shudder remembering it.
>
> Lynn in Fargo
> Probably why I converted to Judaism ;-)

There is a great recipe for sliced hard-boiled eggs in a cream sauce with
sauteed onions and cheese in The New York Times Cookbook. It's call Eggs a
la Tripe. They are supposed to look like tripe, but I've nver eaten tripe so
I can't vouch for it. I can testify to the fact that the egg dish is
delicious!

val189 wrote:
> Well, it wasn't that any particular thing was bad, but, oh - the
> combination was so rich I wanted to gag. First came a thick potato
> soup with cheese on top, then a salad laden with blue cheese, then
> shrimp alfredo, and I think dessert was cheesecake. Probably a 2000
> calorie meal, I thought. I would've given anything for a slice of
> plain old watermelon half way thru.
>
> I once visited a new bride who was attempting to cook spaghetti in ONE
> INCH of WATER. The contents of 1 pound BOX of spaghetti was lying in
> a tight bundle on the side of the pot. I screamed I guess without
> thinking and had her add more water immediately. Didn't she ever see
> her mother boil pasta?
>
> Someday I'll have to try her method just to see what happens, but I
> hate to waste the power, time and the pasta. .
>
> I went to a potluck once where woman was ladling out bowls of her
> fish chowder. A worse taste I've never experienced and I"m sure ppl
> still talk about it. The fish had to be a week old and the rest of the
> soup was a greasy looking affair. It was interesting to watch the
> reactions of others as they took a first spoonful and exclaimed
> "EEWWWW", then sneaked it to the door to toss outside. Hard to
> believe the woman didn't give it the ol taste test.

Oddly enough this brought Lizzie Borden and the old mutton stew to
mind. Back to that fish chowder... That sounds thoroughly
disgusting and downright dangerous. Did the woman lack a sense of
smell? Ugh!

--
Jean B.

Wayne Boatwright wrote:
> Pinhead oats or a coarse multi-grained hot cereal are the only hot cereals
> I care for. Cream of Wheat is much too smooth and rather slime-like to me.
>
Less slimy than oatmeal (made from rolled oats). Yes, the
non-rolled oats are edible. Indeed, when I get my cholesterol
results, I may very well be eating more of them.

Cream of Wheat does bring back unpleasant memories of my childhood
and lumpy CoW. If it didn't get eaten for breakfast, that old,
cold, solidified mass would reappear at meals until it was gone.
Oh, we did have raisins and brown sugar--but parsimonious
quantities doled out by mom....

I can't say my thoughts turn to CoW now, unless it is to wonder
about the Indian treatments of semolina--both sweet and savory.
Or perhaps its use in Galaktoboureko (sp?).

--
Jean B.

As a child I had dinner at a friend's home and the menu was creamed rice
and peas. YUCK! Dessert was orange jello, the only flavor of jello I
can't stand. Why do we recall the bad meals and not the good ones?

Enjoy the weekend,

Ellie