http://www.recfoodcooking.com

Thanks go to Terry (Pr'fessor) for this survey.
--
Cheers
Chatty Cathy

ChattyCathy wrote:
> http://www.recfoodcooking.com
>
> Thanks go to Terry (Pr'fessor) for this survey.

Yippee. I think I just won my second tinfoil hat!
Although I said "either' I think I really meant to say "it depends".

-Tracy (picking #3)

Dumplings.

On Feb 20, 10:20 am, "Pete C." > wrote:
> Dumplings.

Yes. Definitely dumplings.

ChattyCathy wrote on Fri, 20 Feb 2009 17:15:12 +0200:

> http://www.recfoodcooking.com

> Thanks go to Terry (Pr'fessor) for this survey.
> --

You did not give enough choices since store-bought French bread and
rolls can be quite good, especially if warmed up before eating. I don't
say that all such bread is good and I'd avoid bread with leathery crusts
or where sell-by dates are thought to be appropriate. Actually, fresh
seeded rye bread seems to work for me too. Other accompaniments that
work are freshly prepared poppadums (a microwave will pop those fast!)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

ChattyCathy wrote:
> http://www.recfoodcooking.com
>
> Thanks go to Terry (Pr'fessor) for this survey.

I've never understood why people eat crackers with soup
or salad. I much prefer bread. I only care for crackers
with some sort of spread on them or with cheese and mustard.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Feb 20, 9:20*am, "Pete C." > wrote:
> Dumplings.

Me too!
Lynn in Fargo

Lynn from Fargo Ografmorffig wrote:
> On Feb 20, 9:20 am, "Pete C." > wrote:
>> Dumplings.
>
> Me too!

To me, dumplings aren't an adjunct to soup; they're an ingredient some
soups have in them. I wouldn't want dumplings in, say, split pea soup.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On Feb 20, 10:05*am, Serene Vannoy > wrote:
> Lynn from Fargo Ografmorffig wrote:
>
> > On Feb 20, 9:20 am, "Pete C." > wrote:
> >> Dumplings.
>
> > Me too!
>
> To me, dumplings aren't an adjunct to soup; they're an ingredient some
> soups have in them. I wouldn't want dumplings in, say, split pea soup.
>
> Serene

How about split pea soup with dumplings on the side?
Lynn in Fargo
How did "ografmorffig" get tacked on to my ID? I swear I didn't do
it

Serene Vannoy wrote:
>
> Lynn from Fargo Ografmorffig wrote:
> > On Feb 20, 9:20 am, "Pete C." > wrote:
> >> Dumplings.
> >
> > Me too!
>
> To me, dumplings aren't an adjunct to soup; they're an ingredient some
> soups have in them. I wouldn't want dumplings in, say, split pea soup.
>

Dumplings on the soup, not in it. As in Bisquick dumplings cooked on top
of the simmering soup, quite different from the little pseudo-dumplings
in some mostly commercial soups.

On Feb 20, 7:15*am, ChattyCathy > wrote:
> http://www.recfoodcooking.com
>
> Thanks go to Terry (Pr'fessor) for this survey.

Depends on the soup or stew being consumed. I like bread and butter
with every dinner but I won't have that if I decide crackers would fit
better with adding to the soup. My Go-To cracker is always a Ritz; a
buttery, salt-encrusted wafer of goodness. Saltines, breadsticks, and
even oyster crackers also work but only with certain soups or
chowders. I cannot eat oyster crackers in any other soup than seafood
chowder, especially clam chowder.

SWMBO will happily sit down and nosh a box of oyster crackers like
popcorn, though.

C'est la vie!

The Ranger

On Feb 20, 11:11 am, "Pete C." > wrote:
> Serene Vannoy wrote:
>
> > Lynn from Fargo Ografmorffig wrote:
> > > On Feb 20, 9:20 am, "Pete C." > wrote:
> > >> Dumplings.
>
> > > Me too!
>
> > To me, dumplings aren't an adjunct to soup; they're an ingredient some
> > soups have in them. I wouldn't want dumplings in, say, split pea soup.
>
> Dumplings on the soup, not in it. As in Bisquick dumplings cooked on top
> of the simmering soup, quite different from the little pseudo-dumplings
> in some mostly commercial soups.

I do both - the filled pierogi/wonton/ravioli thing, usually in a more
watery soup, and sometimes the wad of Bisquick on top of a thick
stew. Gnocci? Noodles? Tortellini?

"ChattyCathy" > wrote in message
...
> http://www.recfoodcooking.com
>
> Thanks go to Terry (Pr'fessor) for this survey.
> --
> Cheers
> Chatty Cathy

Home made croutons made from home made bread.

:-)

Dimitri

In article >,
Kate Connally > wrote:

> ChattyCathy wrote:
> > http://www.recfoodcooking.com
> >
> > Thanks go to Terry (Pr'fessor) for this survey.
>
> I've never understood why people eat crackers with soup
> or salad. I much prefer bread. I only care for crackers
> with some sort of spread on them or with cheese and mustard.
>
> Kate

I think bread is preferable too. But I went for crackers in the survey
cause I almost never have bread in the house but eat an awful lot of
soup and always have a tin of saltines on the shelf. Good bread is
pretty rare in the local groceries here though there is some nice stuff
to be had in bakeries. I just never go to bakeries.

In retrospect I guess I should have voted for bread cause I agree its
better. Come to think of it, I should probably eat less soup and more
good bakery bread.

In the Ozarks,
Dave W.

On Feb 20, 10:11*am, "Pete C." > wrote:
> Serene Vannoy wrote:
>
> > Lynn from Fargo Ografmorffig wrote:
> > > On Feb 20, 9:20 am, "Pete C." > wrote:
> > >> Dumplings.
>
> > > Me too!
>
> > To me, dumplings aren't an adjunct to soup; they're an ingredient some
> > soups have in them. I wouldn't want dumplings in, say, split pea soup.
>
> Dumplings on the soup, not in it. As in Bisquick dumplings cooked on top
> of the simmering soup, quite different from the little pseudo-dumplings
> in some mostly commercial soups.

Gotta be big fat Bisquick dumplings and you can only do those when you
have enough big chunks of stuff that the dumplings can rest on the top
and "steam" - otherwise you just get boiled goo.

To me this is a totally different food than dumplings in soup which
are made with flour, egg, tiny bit of milk, salt and a breath of
nutmeg, You drop teaspoons of this stiff dough into boiling soup or
broth and the resulting dumplings are firm and chewy.
Lynn in Fargo

"ChattyCathy" wrote:
> http://www.recfoodcooking.com
>
> Thanks go to Terry (Pr'fessor) for this survey.

Most of my soups contain enough starch... didn't you see all that barley...
and you neglected to list matzo balls.

On Feb 20, 10:15*am, ChattyCathy > wrote:
> http://www.recfoodcooking.com
>
> Thanks go to Terry (Pr'fessor) for this survey.
> --
> Cheers *
> Chatty Cathy

MCINL.

Seems like bakery-bought bread ought to be a choice.

Or even store bought. I've never had much interest in
baking bread.

Cindy Hamilton

"The Ranger" > wrote in message
...
On Feb 20, 7:15 am, ChattyCathy > wrote:
> http://www.recfoodcooking.com
>
> Thanks go to Terry (Pr'fessor) for this survey.

>> Depends on the soup or stew being consumed. I like bread and butter
>> with every dinner but I won't have that if I decide crackers would fit
>> better with adding to the soup. My Go-To cracker is always a Ritz; a
>> buttery, salt-encrusted wafer of goodness.

<snip>

Ritz??!! RITZ??!!!!! You CLEARLY have TIAD, you with your hydrogenated fat
& garbage filled Ritz and MW!! I'll bet you combine them in your
Alex-forsaken crockpot and call it DINNER!

Hrmmmppphhhhh!

Here's a buck, Ranger, buy a freakin' CLUE!!!

:-)

TammyM

TammyM > wrote in message
...
<snip>
>
> Ritz??!! RITZ??!!!!! You CLEARLY have TIAD, you with
> your hydrogenated fat & garbage filled Ritz and MW!! I'll
> bet you combine them in your Alex-forsaken crockpot and
> call it DINNER!
>
> Hrmmmppphhhhh!
>
> Here's a buck, Ranger, buy a freakin' CLUE!!!

I must hate you more now, child, than ever before for such demonic spew for
the world to see.

Come to the Light of Goodness and Charity, child. Have a seat at my
all-you-can-eat buffet. Have sandwiches of Skippy peanut butter, Miracle
Whip on Wonder Bread, and Ritz Crackers, and sliders cooked in Crisco served
to you until you waddle out the door.

Please. Why do you run away, child. Come back. You must be converted since
you are clearly perverted by tormented inner deamons.

The Ranger

"The Ranger" > wrote in message
ndwidth...
> TammyM > wrote in message
> ...
> <snip>
>>
>> Ritz??!! RITZ??!!!!! You CLEARLY have TIAD, you with
>> your hydrogenated fat & garbage filled Ritz and MW!! I'll
>> bet you combine them in your Alex-forsaken crockpot and
>> call it DINNER!
>>
>> Hrmmmppphhhhh!
>>
>> Here's a buck, Ranger, buy a freakin' CLUE!!!
>
> I must hate you more now, child, than ever before for such demonic spew
> for the world to see.
>
> Come to the Light of Goodness and Charity, child. Have a seat at my
> all-you-can-eat buffet. Have sandwiches of Skippy peanut butter, Miracle
> Whip on Wonder Bread, and Ritz Crackers, and sliders cooked in Crisco
> served to you until you waddle out the door.
>
> Please. Why do you run away, child. Come back. You must be converted since
> you are clearly perverted by tormented inner deamons.

Your hatred doesn't even approach the malevolence I feel toward you and your
vile victuals. If I am anywhere in the vicinity of your noxious table, it
will be to save your SWMBO, Alpha, Beta and especially SPAWN from your nasty
TIAD q-zine!

Fie, FIE, evil man and your wretched & deceiv'd family, I must don my
superwoman togs and save them from your madness!! I will update my pic on
the rfc site so you will recognize SWWNTRMWM
(She Who Will Not Tolerate Ranger's Miracle Whip Madness)!!!!!

TammyM

TammyM wrote:
>
> Ritz??!! RITZ??!!!!! You CLEARLY have TIAD, you with your hydrogenated fat
> & garbage filled Ritz and MW!! I'll bet you combine them in your
> Alex-forsaken crockpot and call it DINNER!
>



Holy mother of Alex, y'all are starting to sound more and more like Sheldon.

Ritz crackers are nothing to flame unless you are hosting food snobs
in which case you have to serve those nasty crackers that have the
texture of birds' nests and not much more flavor.

Ritz are comfort food for cripes sake and I bet you have some, hidden
alongside your stash of Oreos.
;-)
gloria p
(me too.)

Gloria P > wrote in message
...
> TammyM wrote:

>> Ritz??!! RITZ??!!!!! You CLEARLY have TIAD, you with
>> your hydrogenated fat & garbage filled Ritz and MW!! I'll
>> bet you combine them in your Alex-forsaken crockpot
>> and call it DINNER!
>>
> Holy mother of Alex, y'all are starting to sound more and
> more like Sheldon.

Don't drop to Tammy's deamon-driven level, madame! She deserves love and
hugs, not sticks and stones. She knows not what she speaks.

> Ritz crackers are nothing to flame unless you are hosting food snobs
> in which case you have to serve those nasty crackers that have the texture
> of birds' nests and not much more flavor.

PRECISELY!

> Ritz are comfort food for cripes sake and I bet you have some, hidden
> alongside your stash of Oreos.
> ;-)

Her inner imp won't allow her to admit the Trvthfulness of such.

The Ranger

Always was crumbled Saltine crackers. People??!

Now it's Italian, Sourdough or French (bakery) bread. Also for sopping up
remaining pasta sauces.

Andy

"Andy" > wrote in message ...
> Always was crumbled Saltine crackers. People??!
>
> Now it's Italian, Sourdough or French (bakery) bread. Also for sopping up
> remaining pasta sauces.
>
> Andy

I don't eat bread with meals unless the meal is a sandwich. When I was very
young and would sometimes eat at school friends houses I'd come home and ask
my mother why they eat so much bread with dinner and we ate none. My mother
would explain that when people were too poor or stingy they'd fill up on
bread... so they could save their kishka gelt for the church... kishka gelt
is money saved by depriving your stomach.

Why do yoose think restaurants place a basket of bread on the table as soon
as you're seated and next they take your drink order, they didn't even take
your food order yet and already you're on the second basket of bread and
your second drink. They are in effect picking your pocket, whenever a
restaurant ensures you fill up on bread while you're still perusing the menu
(and pads your bill by making you wait so you order more drinks) then you
should know the forthcoming portions will be small and of mediocre quality.
Italian restaurants are famous for this pickpocketing technique, how do you
think they get away with serving such small portions of meat... they blow
you up on bread and cheap dago red before you ever see those two measly
meata balles or two paper thin slivers of veal served with mostly pasta.
Guinea restaurant food is typically the worst value. Even as a kid my
friends were mostly WOPs, they sure could eat a lot of bread and pasta with
little else... every last one of them counted the friggin' meata balles,
they'd offer if you wanted another and they'd cut one in half, I swear... I
ain't lying... dagos could stretch one pound of ground to feed their entire
tableful for a huge extended family.

The micks didn't eat good cuts of meat but they always fed plenty, except
mostly it was lamb and I hate lamb... back then lamb was cheap... the micks
also consumed mutton like it was going out of style. Baaaad! But they had
lots of spuds with most every meal and they ate a lot of very good cheese so
I could always fill up on cheese. I don't know what the mick cheese was but
it was sooo good... but all dairy was legions better back then. They also
drank a lot of beer, even the kids got beer. I enjoyed eating with the
micks... they always had good looking older sisters too who would dance and
display lots of cleavage, and they had beautiful shiny skin like porcelain
and they smelled nice too. Whenever it was a toss between eating dago or
mick it I always chose beer, cheese, and cleavage. Okay, so the lamb
smelled like dagos, but I survived.

The food at my house was always plentiful and back then beef from the kosher
butcher was equal to USDA Prime but the other kids always declined, well you
know, kikes. I found out years later, WWII was still fresh on everyone's
mind, it was their parent's fear, I can't blame them, life then was hard.
Today's so called econ crisis is 100% BS, who gives a rat's b-hind yoose
can't afford Starbucks three times a day and you gotta lease a Hummer and a
Beemer instead of paying the mortgage on your mc mansion. Wake up,
people... all what your immigrant parents slaved for, with your ingrate
demeaners, you're flushing down the terlit.

I don't want to subsidize anyone's mac mansion, walk away and live in a
trailer park where you belong. Obama can't help yoose... he hasn't the
economic common sense I had as a six year old contemplating how to best
spend three cents at the penny candy store. And the scum he's choosing for
direction are common goniffs. Obama is a friggin' moron, little more than a
step and fetch it, he can't even speak without stammering... unfortunately
you'll learn I'm right.

No one is responsible for your wallet but you, don't ever forget that.

"l, not -l" > wrote in message ...
>
> On 20-Feb-2009, "l, not -l" > wrote:
>
>> MCINL. - the only two soups I like enough to make are French Onion and
>> Shrimp & Sausage Gumbo; neither lends itself to the adjuncts listed IMO.
>> French Onion has a nice fat french bread crouton and gumbo has rice
>> (though
>> I sometimes substitute Orzo); that's enough carbs for me.
>
> Coincidentally, tonight I made Gumbo for dinner and accidently found a
> great
> accompaniment for Gumbo; pork rinds.
>
That's funny... pork rinds don't need any accompaniment. LOL

Tracy wrote:

> ChattyCathy wrote:
>> http://www.recfoodcooking.com
>>
>> Thanks go to Terry (Pr'fessor) for this survey.
>
> Yippee. I think I just won my second tinfoil hat!
> Although I said "either' I think I really meant to say "it depends".
>
> -Tracy (picking #3)

Good choice ;-)
--
Cheers
Chatty Cathy