On Fri, 20 Feb 2009 21:36:53 -0800, sf > wrote:

>On Fri, 20 Feb 2009 16:50:37 -0600, Damsel in dis Dress
> wrote:
>
>>I'm doing spaghetti and meatballs. We don't have pork, so the
>>meatballs will be all beef. Not as tasty, but they'll still be
>>appreciated.
>>
>>I'm gonna see about having my live-in apprentice help with the
>>preparation. This could be interesting. She considers raw meat to be
>>"icky," and freaks out if she sees bones in meat, whether raw or
>>cooked.
>>
>>It was kinda funny, serving her ribs last night. LOL!
>>
>How was she raised? Were her parents vegetarian or did she acquire
>this as a teen ager?

She was a vegetarian for the longest time, come to think of it. And
since then, she's only eaten meat of the boneless-skinless variety.

Thanks for the perspective. I had completely forgotten that she'd
told me that!

Carol

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On Sat, 21 Feb 2009 06:27:00 GMT, Wayne Boatwright
> wrote:

>On Fri 20 Feb 2009 03:50:37p, Damsel in dis Dress told us...
>
>> I'm doing spaghetti and meatballs. We don't have pork, so the
>> meatballs will be all beef. Not as tasty, but they'll still be
>> appreciated.
>
>We had a very inelegant supper of franks and beans and homemade cookies.

That's my boy! David chose dinner tonight?

Carol

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On Sat 21 Feb 2009 02:50:51a, Damsel in dis Dress told us...

> On Sat, 21 Feb 2009 06:27:00 GMT, Wayne Boatwright
> > wrote:
>
>>On Fri 20 Feb 2009 03:50:37p, Damsel in dis Dress told us...
>>
>>> I'm doing spaghetti and meatballs. We don't have pork, so the
>>> meatballs will be all beef. Not as tasty, but they'll still be
>>> appreciated.
>>
>>We had a very inelegant supper of franks and beans and homemade cookies.
>
> That's my boy! David chose dinner tonight?
>
> Carol
>

You guessed it! And he wanted his hot dogs sliced up, mixed with his
beans, and heated together. "Homemade Beanie-weenies". :-) I grilled
mine in the toaster oven until they were crisp on the outside, and had them
with my own hot dog relish with the beans on the side.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

In article 0>,
Wayne Boatwright > wrote:

> On Fri 20 Feb 2009 10:36:53p, sf told us...
>
> > On Fri, 20 Feb 2009 16:50:37 -0600, Damsel in dis Dress
> > > wrote:
> >
> >>I'm doing spaghetti and meatballs. We don't have pork, so the
> >>meatballs will be all beef. Not as tasty, but they'll still be
> >>appreciated.
> >>
> >>I'm gonna see about having my live-in apprentice help with the
> >>preparation. This could be interesting. She considers raw meat to be
> >>"icky," and freaks out if she sees bones in meat, whether raw or
> >>cooked.
> >>
> >>It was kinda funny, serving her ribs last night. LOL!
> >>
> > How was she raised? Were her parents vegetarian or did she acquire
> > this as a teen ager?
>
> David freaks out at the thought of eating meat that has bones in it. Does
> he think that animals don't have skeletons? :-)

It's not an uncommon issue. I've known several people like that.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Wayne Boatwright wrote:

>
> David freaks out at the thought of eating meat that has bones in it. Does
> he think that animals don't have skeletons? :-)
>


I'll admit to feeling the same about fish. Bones in meat are fine
because you can SEE them. Fish is another whole story. I didn't eat
fish for quite a few years because I had been surprised by one too many
fishbones when I was a kid, eating freshly caught porgy and striped
bass. Now I'll eat any as long as it has been filleted well.

gloria p

sf > wrote:

>On Sat, 21 Feb 2009 07:24:24 +0000 (UTC),

>>sf > wrote:

>>>On Sat, 21 Feb 2009 06:37:25 +0000 (UTC),

>>>(Steve Pope) wrote:

>>>>Creamery smoked blue cheese from Oregon.

>>>smoked blue cheese? never heard of it, must find some!

>>It's at Cowgirl Creamery (wasn't that a neil young song?)
>>in pt. Reyes Station.

>Aha, I can go to the Ferry Building then. Thanks! Anything "Cowgirl"
>is *expensive*, so I'll bring my platinum credit card. LOL

Maybe it will be at the Ferry Building location but I am not certain.
The Pt Reyes location has vastly expanded their world cheese
selection, not sure if that is also true at Ferry Building.

4 oz. of this cheese cost under $5, on sale. A true bargain
in terms of flavor per dollar.

Steve

On Fri, 20 Feb 2009 16:50:37 -0600, Damsel in dis Dress
> wrote:

I'm cooking beef rib (one big rib for the 4 of us) on low temp, and
serving it with pan-fried potatoes (the French "rattes", they are very
prized and delicious) and a green salad. A bottle or good red Burgungy
(Ladoix) with that, and we're all set :-)

Nathalie in Switzerland

In article >,
Gloria P > wrote:

> Wayne Boatwright wrote:
>
> >
> > David freaks out at the thought of eating meat that has bones in it. Does
> > he think that animals don't have skeletons? :-)
> >
>
>
> I'll admit to feeling the same about fish. Bones in meat are fine
> because you can SEE them. Fish is another whole story. I didn't eat
> fish for quite a few years because I had been surprised by one too many
> fishbones when I was a kid, eating freshly caught porgy and striped
> bass. Now I'll eat any as long as it has been filleted well.
>
> gloria p

<lol> I'm glad I'm not the only one that feels that way!
As a child, I hated fish due to trout bones.

I'm glad things are better for me as an adult. :-)

I'm learning to fillet fish myself.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

I'm currently roasting chicken hindquarters, carrots and portabello
mushrooms with leeks etc.

Should be enough food to last us the week.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Dimitri wrote:
> Beef ribs are/can be wonderful if they are the "true" back ribs
> untrimmed. Usually they cut a "V" shaped portion of meat from between
> the ribs yielding almost nothing but bones. occasionally they sell
> what amounts to the bones from the rib section trimmed from standing
> rib roasts as well as rib steaks.
>
> Dimitri

Beef back ribs were on sale for 99¢ per pound, so I bought some
yesterday. I love beef ribs and I would pay more if meat was attached. ;-)

Becca

Becca wrote:
> Dimitri wrote:
>> Beef ribs are/can be wonderful if they are the "true" back ribs
>> untrimmed. Usually they cut a "V" shaped portion of meat from between
>> the ribs yielding almost nothing but bones. occasionally they sell
>> what amounts to the bones from the rib section trimmed from standing
>> rib roasts as well as rib steaks.
>>
>> Dimitri
>
> Beef back ribs were on sale for 99¢ per pound, so I bought some
> yesterday. I love beef ribs and I would pay more if meat was attached. ;-)
>
> Becca
LOL. I had a part time job in high school, Lo! Many eons ago. I was a
butchers helper at an abbatoir. We killed the cattle, skinned, did it
all. My job was getting the meat off the ribs to make hamburger meat. I
won't eat a beef rib to this day. I also agree with the jibe about if
more meat were attached.

George

Omelet wrote:
>


> I'm learning to fillet fish myself.


When we lived in RI late fall was fishing season for
flounder and fluke in the large salt water ponds.

We would come home with a bushel of them and proceed
to spend a few hours gutting, skinning, and filleting
them for the freezer. It was tedious work but made
for some great meals.

Ditto for the small bay scallops that were legal for
gathering after October 1. I can still remember how
COLD that water got as the season progressed.

gloria p

"Damsel in dis Dress" > wrote in message
...
> I'm doing spaghetti and meatballs. We don't have pork, so the
> meatballs will be all beef. Not as tasty, but they'll still be
> appreciated.
>

We had beef fajitas!

Debbie

Christine Dabney wrote:
> On Fri, 20 Feb 2009 20:57:30 -0600, Damsel in dis Dress
> > wrote:
>
>
>> Excellent point, and excellent cooks, all. I'm not in the same
>> league, so my brain doesn't even think that way. If I make one fancy
>> dish, you'd better believe that's all we're having for dinner that
>> night!
>>
>> Carol
>
> Much of my food is rather simple... And believe it or not, I
> sometimes do what you do. I make one more complicated dish, and then
> get worn out...so that ends up being dinner, whatever.. Especially
> these days.


For an easier balanced meal you might consider the "hotdish" style--
protein, carb, and vegetable combined. That is actually a soup, stew,
casserole, curry, gumbo, lasagna, etc.

Interestingly I've been reading NY Times food writer Mark Bitten's food
blog http://bitten.blogs.nytimes.com/ and he complains of the same
thing today--being unable to accomplish "sides" for a dinner.

I'll admit I have often planned a main dish with a couple of vegetables
and a salad and complementary stuff like sauteed mushrooms or some kind
of rolls, relish or other and after dinner or when we are halfway
through, I remember I have completely forgotten one item. Often it's
something that cooks quickly (like asparagus) so I leave it till last
and forget about it until it's way too late.

My late mother-in-law was very organized and made extensive lists of
dinner items and the order in which they cook when she hosted a dinner.
She also made at least one dish (usually a vegetable casserole) a day
ahead so it only had to be heated. She was very big on making sure the
food on the plates had lots of color variety. In our early days her
meals were quite varied and relatively effortless. A bit bland, though.

gloria p

James made chicken-salad sandwiches. He put diced tomatoes in the salad,
and it was really good, and went especially well with the extra-sour
sourdough bread he bought to put it on.

Serene, enjoying being fed for a change

In article >,
Serene Vannoy > wrote:

> James made chicken-salad sandwiches. He put diced tomatoes in the salad,
> and it was really good, and went especially well with the extra-sour
> sourdough bread he bought to put it on.
>
> Serene, enjoying being fed for a change

Diced tomato, and pickles, both go well in meat salads. :-)

You using lime mayo??? Or what?
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote:
> In article >,
> Serene Vannoy > wrote:
>
>> James made chicken-salad sandwiches. He put diced tomatoes in the salad,
>> and it was really good, and went especially well with the extra-sour
>> sourdough bread he bought to put it on.
>>
>> Serene, enjoying being fed for a change
>
> Diced tomato, and pickles, both go well in meat salads. :-)
>
> You using lime mayo??? Or what?

I really do like the lime mayo. Thanks to all who recommended it. And I
can sometimes find it at the Grocery Outlet, which means it's even
cheaper than the regular stuff.

Serene

In article >,
Serene Vannoy > wrote:

> Omelet wrote:
> > In article >,
> > Serene Vannoy > wrote:
> >
> >> James made chicken-salad sandwiches. He put diced tomatoes in the salad,
> >> and it was really good, and went especially well with the extra-sour
> >> sourdough bread he bought to put it on.
> >>
> >> Serene, enjoying being fed for a change
> >
> > Diced tomato, and pickles, both go well in meat salads. :-)
> >
> > You using lime mayo??? Or what?
>
> I really do like the lime mayo. Thanks to all who recommended it. And I
> can sometimes find it at the Grocery Outlet, which means it's even
> cheaper than the regular stuff.
>
> Serene

r.f.c. is grand. :-)
I like it too. It's all I buy anymore.

Oddly enough, it's only available in generic.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Sat, 21 Feb 2009 19:14:23 +0100, Nathalie Chiva
<Nathaliedotchivaatgmail.remove.com> wrote:

>On Fri, 20 Feb 2009 16:50:37 -0600, Damsel in dis Dress
> wrote:
>
>I'm cooking beef rib (one big rib for the 4 of us) on low temp, and
>serving it with pan-fried potatoes (the French "rattes", they are very
>prized and delicious) and a green salad. A bottle or good red Burgungy
>(Ladoix) with that, and we're all set :-)
>
>Nathalie in Switzerland

I should add that what we call in French "beef rib" is a rib with the
filet meat on it, so it's a very good cut. This one was to die for :-)

Nathalie in Switzerland

Bob Terwilliger wrote:

> George wrote:
>
> > Made a quicky sausage and chicken gumbo this afternoon. No rice, just
> > gumbo. Right tasty and just right for a day that started out with a late
> > frost for us.
>
> How do you make a quick gumbo? It takes me an hour and a half just to make
> the roux!


You can make the roux and freeze some of it for later use, Bob...

I made gumbo last week and not only made extra roux, but I made extra of the
onion, bell pepper, and celery "trinity" cooked in the roux and froze it.
Next time I get a hankering for gumbo I can get it started relatively
quickly...


--
Best
Greg
..

Damsel in dis Dress wrote:
>
> On Fri, 20 Feb 2009 18:35:09 -0700, Arri London >
> wrote:
>
> >It was going to be a stuffed pork roast, but don't feel up to cooking,
> >so that's tomorrow's lunch.
> >Maybe some fruit/cheese/biscuits-crackers.
>
> That's my girl! <G>
>
> Carol

LOL. Did make the stuffed pork roast for Saturday's lunch. Stuffed with
mushrooms and onions. Roasted potatoes and salad to go with. Bread
pudding for afters.

Pork trotters/feet for Sunday lunch, with sauerkraut and fried potatoes
for Sunday lunch.

Omelet wrote:
> In article >,
> Serene Vannoy > wrote:
>
>> James made chicken-salad sandwiches. He put diced tomatoes in the salad,
>> and it was really good, and went especially well with the extra-sour
>> sourdough bread he bought to put it on.
>>
>> Serene, enjoying being fed for a change
>
> Diced tomato, and pickles, both go well in meat salads. :-)
>
> You using lime mayo??? Or what?

Yeah, I really like the stuff. (I like regular mayo, too, though.)

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

Omelet wrote:
> In article >,
> Serene Vannoy > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> Serene Vannoy > wrote:
>>>
>>>> James made chicken-salad sandwiches. He put diced tomatoes in the salad,
>>>> and it was really good, and went especially well with the extra-sour
>>>> sourdough bread he bought to put it on.
>>>>
>>>> Serene, enjoying being fed for a change
>>> Diced tomato, and pickles, both go well in meat salads. :-)
>>>
>>> You using lime mayo??? Or what?
>> I really do like the lime mayo. Thanks to all who recommended it. And I
>> can sometimes find it at the Grocery Outlet, which means it's even
>> cheaper than the regular stuff.
>>
>> Serene
>
> r.f.c. is grand. :-)
> I like it too. It's all I buy anymore.
>
> Oddly enough, it's only available in generic.

I think ours is Kraft, but I'm not sure.

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

In article >,
Serene Vannoy > wrote:

> Omelet wrote:
> > In article >,
> > Serene Vannoy > wrote:
> >
> >> James made chicken-salad sandwiches. He put diced tomatoes in the salad,
> >> and it was really good, and went especially well with the extra-sour
> >> sourdough bread he bought to put it on.
> >>
> >> Serene, enjoying being fed for a change
> >
> > Diced tomato, and pickles, both go well in meat salads. :-)
> >
> > You using lime mayo??? Or what?
>
> Yeah, I really like the stuff. (I like regular mayo, too, though.)
>
> Serene

I do too, but I find the lime to be very complimentary so prefer it.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
Serene Vannoy > wrote:

> Omelet wrote:
> > In article >,
> > Serene Vannoy > wrote:
> >
> >> Omelet wrote:
> >>> In article >,
> >>> Serene Vannoy > wrote:
> >>>
> >>>> James made chicken-salad sandwiches. He put diced tomatoes in the salad,
> >>>> and it was really good, and went especially well with the extra-sour
> >>>> sourdough bread he bought to put it on.
> >>>>
> >>>> Serene, enjoying being fed for a change
> >>> Diced tomato, and pickles, both go well in meat salads. :-)
> >>>
> >>> You using lime mayo??? Or what?
> >> I really do like the lime mayo. Thanks to all who recommended it. And I
> >> can sometimes find it at the Grocery Outlet, which means it's even
> >> cheaper than the regular stuff.
> >>
> >> Serene
> >
> > r.f.c. is grand. :-)
> > I like it too. It's all I buy anymore.
> >
> > Oddly enough, it's only available in generic.
>
> I think ours is Kraft, but I'm not sure.
>
> Serene

I'd not seen it in Kraft. I find most Kraft dressings to be too sweet,
(except for their regular BBQ sauce) but that's just me. I'll have to
look.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Fri, 20 Feb 2009 15:44:05 -0800 in rec.food.cooking, "Dimitri"
> wrote,
>Beef ribs are/can be wonderful if they are the "true" back ribs untrimmed.
>Usually they cut a "V" shaped portion of meat from between the ribs yielding
>almost nothing but bones.

Yeah, like what's with that? How can they even get people
to buy rib bones stripped of all flesh?

George Shirley wrote:
> Becca wrote:
>> Beef back ribs were on sale for 99¢ per pound, so I bought some
>> yesterday. I love beef ribs and I would pay more if meat was
>> attached. ;-)
>>
>> Becca
> LOL. I had a part time job in high school, Lo! Many eons ago. I was a
> butchers helper at an abbatoir. We killed the cattle, skinned, did it
> all. My job was getting the meat off the ribs to make hamburger meat.
> I won't eat a beef rib to this day. I also agree with the jibe about
> if more meat were attached.
>
> George


When I was a kid, every supermarket had meatcutters in the meat
department. The markets had whole chickens, sides of beef and pork and
the meatcutters would cut meat during the day, put it out in trays and
Mom would buy it. Now, I think almost everything comes in boxes,
pre-cut. Things have changed.

Becca

David Harmon wrote:
> On Fri, 20 Feb 2009 15:44:05 -0800 in rec.food.cooking, "Dimitri"
> > wrote,
>> Beef ribs are/can be wonderful if they are the "true" back ribs untrimmed.
>> Usually they cut a "V" shaped portion of meat from between the ribs yielding
>> almost nothing but bones.
>
> Yeah, like what's with that? How can they even get people
> to buy rib bones stripped of all flesh?
>


And they aren't even cheap like "soup bones" used to be in the
old days.

gloria p

Becca wrote:
> George Shirley wrote:
>> Becca wrote:
>>> Beef back ribs were on sale for 99¢ per pound, so I bought some
>>> yesterday. I love beef ribs and I would pay more if meat was
>>> attached. ;-)
>>>
>>> Becca
>> LOL. I had a part time job in high school, Lo! Many eons ago. I was a
>> butchers helper at an abbatoir. We killed the cattle, skinned, did it
>> all. My job was getting the meat off the ribs to make hamburger meat.
>> I won't eat a beef rib to this day. I also agree with the jibe about
>> if more meat were attached.
>>
>> George
>
>
> When I was a kid, every supermarket had meatcutters in the meat
> department. The markets had whole chickens, sides of beef and pork and
> the meatcutters would cut meat during the day, put it out in trays and
> Mom would buy it. Now, I think almost everything comes in boxes,
> pre-cut. Things have changed.

Our market has real meatcutters. I love it. I can get them to cut up a
femur bone for me for soup, or give me a couple pounds of chicken feet,
or cut a thick slice of bacon from a big slab. I really do appreciate
having them there.

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