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!

Carol

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In article >,
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!
>
> Carol

How did you fix the ribs?
Yikes! I know people who don't like to touch raw meat, but I've never
known anyone who freaks about the bones in cooked meat.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Several entries posted 2-19-2009

On Fri, 20 Feb 2009 17:01:02 -0600, Melba's Jammin'
> wrote:

>In article >,
> 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!
>>
>> Carol
>
>How did you fix the ribs?
>Yikes! I know people who don't like to touch raw meat, but I've never
>known anyone who freaks about the bones in cooked meat.

They were beef back ribs. I just put 'em in a trusty ol' 9x13" pan
and tossed 'em in the oven at 225F. They were in there for several
hours. Not sure exactly how many. While I was napping, Crash brushed
some barbecue sauce on them and let it bake on. He and I didn't have
any. We had three hungry "kids" who wanted them more than we did.

We got a LOT of beef fat from those things. I'm considering using it
to make gravy at a later date. It's in the refrigerator, awaiting my
decision.

Carol

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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.

When I was shopping I was going to get salmon but it looked too pale so
I got trout fillets instead. I will dredge them in flour with a bit of
cornmeal and fry them in butter, add some lemon juice and parsley.

In article >,
Damsel in dis Dress > wrote:

> They were beef back ribs. I just put 'em in a trusty ol' 9x13" pan
> and tossed 'em in the oven at 225F. They were in there for several
> hours. Not sure exactly how many. While I was napping, Crash brushed
> some barbecue sauce on them and let it bake on. He and I didn't have
> any. We had three hungry "kids" who wanted them more than we did.
>
> We got a LOT of beef fat from those things. I'm considering using it
> to make gravy at a later date. It's in the refrigerator, awaiting my
> decision.
>
> Carol

I don't think I've ever cooked beef ribs - the exception being short
ribs. About the fat in the fridge. . . Won't it be 'tainted' with
barbecue sauce? Maybe that's not a bad thing. :-/
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Several entries posted 2-19-2009

On Fri, 20 Feb 2009 17:26:55 -0600, Melba's Jammin'
> wrote:

>In article >,
> Damsel in dis Dress > wrote:
>
>> They were beef back ribs. I just put 'em in a trusty ol' 9x13" pan
>> and tossed 'em in the oven at 225F. They were in there for several
>> hours. Not sure exactly how many. While I was napping, Crash brushed
>> some barbecue sauce on them and let it bake on. He and I didn't have
>> any. We had three hungry "kids" who wanted them more than we did.
>>
>> We got a LOT of beef fat from those things. I'm considering using it
>> to make gravy at a later date. It's in the refrigerator, awaiting my
>> decision.
>>
>> Carol
>
>I don't think I've ever cooked beef ribs - the exception being short
>ribs. About the fat in the fridge. . . Won't it be 'tainted' with
>barbecue sauce? Maybe that's not a bad thing. :-/

None of the sauce ran off into the fat. It's just fat and "bits." I
wouldn't consider using fat with BBQ sauce in it for gravy. Call me a
purist in that regard. LOL!

The Crashman loves gravy so much, I'm thinking of giving this a shot.

Carol

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Barb wrote:

> I know people who don't like to touch raw meat, but I've never
> known anyone who freaks about the bones in cooked meat.

*Two* of my coworkers have that weird hang-up. I really don't understand it.

Bob

On Fri, 20 Feb 2009 15:39:01 -0800, "Bob Terwilliger"
> wrote:

>Barb wrote:
>
>> I know people who don't like to touch raw meat, but I've never
>> known anyone who freaks about the bones in cooked meat.
>
>*Two* of my coworkers have that weird hang-up. I really don't understand it.

Our roommate went to cook a bone-in pork chop the other night. She
held the "icky" raw meat at arm's length as she used poultry shears to
cut the meat off the bone. It was hilarious!

Carol

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Damsel in dis Dress said...

> 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!
>
> Carol


I tried a microwaveable tub of Lloyd's BBQ beef.

Made two sandwiches. Have leftovers for tomorrow.

Not bad! Overpriced/overprocessed no doubt.

Andy
La-Z-Boy

"Melba's Jammin'" > wrote in message
...
> In article >,
> Damsel in dis Dress > wrote:
>
>> They were beef back ribs. I just put 'em in a trusty ol' 9x13" pan
>> and tossed 'em in the oven at 225F. They were in there for several
>> hours. Not sure exactly how many. While I was napping, Crash brushed
>> some barbecue sauce on them and let it bake on. He and I didn't have
>> any. We had three hungry "kids" who wanted them more than we did.
>>
>> We got a LOT of beef fat from those things. I'm considering using it
>> to make gravy at a later date. It's in the refrigerator, awaiting my
>> decision.
>>
>> Carol
>
> I don't think I've ever cooked beef ribs - the exception being short
> ribs. About the fat in the fridge. . . Won't it be 'tainted' with
> barbecue sauce? Maybe that's not a bad thing. :-/
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller
> Several entries posted 2-19-2009

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

On Fri, 20 Feb 2009 17:42:02 -0600, Andy > wrote:

>I tried a microwaveable tub of Lloyd's BBQ beef.
>
>Made two sandwiches. Have leftovers for tomorrow.
>
>Not bad! Overpriced/overprocessed no doubt.

Crash really likes that stuff. It's good for when you don't feel like
spending the day cooking so you can have some sandwiches.

Carol

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Damsel 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.

Leftover rice and leftover steak will be transformed into steak-fried rice
with red bell pepper, onions, and egg. Seasonings will be oyster sauce and
soy sauce, and the final thickening will come from a slurry of cornstarch
and orange juice.

I know, it's not as fancy as the stuff I made last week, but I'll only have
a few minutes in which to cook.

Bob

Bob Terwilliger wrote:
> Damsel 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.
>
> Leftover rice and leftover steak will be transformed into steak-fried rice
> with red bell pepper, onions, and egg. Seasonings will be oyster sauce and
> soy sauce, and the final thickening will come from a slurry of cornstarch
> and orange juice.
>
> I know, it's not as fancy as the stuff I made last week, but I'll only have
> a few minutes in which to cook.
>
> Bob
>
>
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.

"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.
>
> 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!
>
> Carol
>
> --
> Change "invalid" to JamesBond's agent number to reply.

We have some leftover beef and pork chili.

I'm going to make Crash potatoes covered with Chili for dinner.

raw onions & cheddar optional.

Along with a marinated tomato & cucumber salad.

Dimitri

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.

When they get through there's not much to eat on them at all, and they
aren't cheap, not even worth buying for stock.

gloria p

Damsel in dis Dress said...

> On Fri, 20 Feb 2009 17:42:02 -0600, Andy > wrote:
>
>>I tried a microwaveable tub of Lloyd's BBQ beef.
>>
>>Made two sandwiches. Have leftovers for tomorrow.
>>
>>Not bad! Overpriced/overprocessed no doubt.
>
> Crash really likes that stuff.
>
> Carol


Carol,

What?!? Over YOUR cooking???

The BUM!!!

Best,

Andy

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!
>
> Carol
>
>

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.

George Shirley 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.

Sounds good, George! It was not cold very windy here, meaning a storm
system is approaching.

Last night, chicken fajitas. Tonight the rest of the family who went
skiing today are picking up Popeye's chicken and red beans and rice on
their way home. They said not to make dinner as they had no idea what
time they'd be home due to weather and traffic.

Mid week we have family from the DC area coming to ski. They always
stay with us the first and last nights. We will ski with them and I'll
make a few of our usual joint meals. That beef-barley soup sounds good,
and maybe spag sauce for lasagna or tortellini. Sister-in-law makes a
dynamite cheese fondue every few years for our ski outings but they are
"eating healthy" these days so maybe not. :-(

I need some new ideas for food that can be cooked ahead for a crowd.

gloria p

On Fri, 20 Feb 2009 16:23:51 -0800, "Bob Terwilliger"
> wrote:

>Leftover rice and leftover steak will be transformed into steak-fried rice
>with red bell pepper, onions, and egg. Seasonings will be oyster sauce and
>soy sauce, and the final thickening will come from a slurry of cornstarch
>and orange juice.

I've never heard of thickening fried rice before. The orange juice is
an intriquing touch. I'll bet it complements the steak well.

>I know, it's not as fancy as the stuff I made last week, but I'll only have
>a few minutes in which to cook.

Who DOES cook the way you did last week?

Carol

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On Fri, 20 Feb 2009 19:09:06 -0600, Andy > wrote:

>Damsel in dis Dress said...
>
>> On Fri, 20 Feb 2009 17:42:02 -0600, Andy > wrote:
>>
>>>I tried a microwaveable tub of Lloyd's BBQ beef.
>>>
>>>Made two sandwiches. Have leftovers for tomorrow.
>>>
>>>Not bad! Overpriced/overprocessed no doubt.
>>
>> Crash really likes that stuff.
>
>What?!? Over YOUR cooking???
>
>The BUM!!!

I don't always have the oomph to do a lot of cooking. Some days, we
have peanut butter sandwiches, but only if I'm feeling ambitious.
Other days, I make lots of great things, all in one day. The nature
of The Beast.

Lloyd's isn't bad for the days when I have zero energy. I do prefer
cooking and shredding my own pork, beef, or turkey dark meat, though.

You make adjustments to fit your individual family's lifestyle.

Carol, not ashamed to heat stuff up instead of cooking

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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

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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!

Bob

On Fri, 20 Feb 2009 18:53:50 -0700, Gloria P >
wrote:

>I need some new ideas for food that can be cooked ahead for a crowd.

These are great served over homemade (or frozen) egg noodles.


* Exported from MasterCook *

Norwegian Meatballs

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Family Recipes Meatloaves/Meatballs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds ground beef
1/2 pound ground pork
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon cloves
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sugar
1 tablespoon corn starch
1 large egg

1. Mix all ingredients well.
2. Roll into small balls. Brown in butter in a dutch oven or large
saucepan.
3. Cover with water and simmer for two hours on stovetop or in 350°F
oven.
4. Serve over egg noodles.

Cuisine:
"Norwegian"

- - - - - - - - - - - - - - - - -

NOTES : I like to thicken the sauce by adding a slurry of cornstarch
and cold water toward the end of cooking.

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Damsel wrote:

>> Leftover rice and leftover steak will be transformed into steak-fried
>> rice with red bell pepper, onions, and egg. Seasonings will be oyster
>> sauce and soy sauce, and the final thickening will come from a slurry of
>> cornstarch and orange juice.
>
> I've never heard of thickening fried rice before. The orange juice is
> an intriquing touch. I'll bet it complements the steak well.

The consistency of the rice will determine whether it needs to be thickened
or not. If the rice is starchy enough, then it will thicken the mixture on
its own. If the rice is extremely dry, I might just add the orange juice
without the cornstarch so that the rice will soften a bit. The orange juice
does go well with the other ingredients.



>> I know, it's not as fancy as the stuff I made last week, but I'll only
>> have a few minutes in which to cook.
>
> Who DOES cook the way you did last week?

The only nights I worked last week were Wednesday and Thursday. Given that
much spare time, I bet there are plenty of people who would leap at the
opportunity for cooking like that. I'm thinking Christine, koko, Sqwertz,
Nexis, Gloria, and Serene, at the very least.

Bob

On Fri, 20 Feb 2009 18:51:08 -0800, "Bob Terwilliger"
> wrote:

>Damsel wrote:
>
>>> Leftover rice and leftover steak will be transformed into steak-fried
>>> rice with red bell pepper, onions, and egg. Seasonings will be oyster
>>> sauce and soy sauce, and the final thickening will come from a slurry of
>>> cornstarch and orange juice.
>>
>> I've never heard of thickening fried rice before. The orange juice is
>> an intriquing touch. I'll bet it complements the steak well.
>
>The consistency of the rice will determine whether it needs to be thickened
>or not. If the rice is starchy enough, then it will thicken the mixture on
>its own. If the rice is extremely dry, I might just add the orange juice
>without the cornstarch so that the rice will soften a bit. The orange juice
>does go well with the other ingredients.

I'll try to remember that. My curiousity is piqued.

>>> I know, it's not as fancy as the stuff I made last week, but I'll only
>>> have a few minutes in which to cook.
>>
>> Who DOES cook the way you did last week?
>
>The only nights I worked last week were Wednesday and Thursday. Given that
>much spare time, I bet there are plenty of people who would leap at the
>opportunity for cooking like that. I'm thinking Christine, koko, Sqwertz,
>Nexis, Gloria, and Serene, at the very least.

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

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On Feb 20, 5:36*pm, Damsel in dis Dress >
wrote:
> On Fri, 20 Feb 2009 17:26:55 -0600, Melba's Jammin'
>
>
>
> > wrote:
> >In article >,
> > Damsel in dis Dress > wrote:
>
> >> They were beef back ribs. *I just put 'em in a trusty ol' 9x13" pan
> >> and tossed 'em in the oven at 225F. *They were in there for several
> >> hours. *Not sure exactly how many. *While I was napping, Crash brushed
> >> some barbecue sauce on them and let it bake on. *He and I didn't have
> >> any. *We had three hungry "kids" who wanted them more than we did.
>
> >> We got a LOT of beef fat from those things. *I'm considering using it
> >> to make gravy at a later date. *It's in the refrigerator, awaiting my
> >> decision.
>
> >> Carol
>
> >I don't think I've ever cooked beef ribs - the exception being short
> >ribs. *About the fat in the fridge. . . Won't it be 'tainted' with
> >barbecue sauce? *Maybe that's not a bad thing. *:-/
>
> None of the sauce ran off into the fat. *It's just fat and "bits." *I
> wouldn't consider using fat with BBQ sauce in it for gravy. *Call me a
> purist in that regard. *LOL!
>
> The Crashman loves gravy so much, I'm thinking of giving this a shot.
>
> Carol
>
> --
> Change "invalid" to JamesBond's agent number to reply.

That beef fat is worth its weight in gold. Use it to make Yorkshire
Pudding - especially if you have brown gooey stuff or brown bits.
[Shut Up you guys!] If you want to make gravy for Crash use Better
than Bouillion Beef Base (about $5 a jar but that jar will probably
last you almost a year) beef fat, flour and liquid (stock, broth,
milk, water, water and half a cup of red wine . . .) - Just do it
like you make a white sauce.
Lynn in Fargo

On Feb 20, 6:08*pm, Damsel in dis Dress >
wrote:
> On Fri, 20 Feb 2009 17:01:02 -0600, Melba's Jammin'
>
>
>
>
>
> > wrote:
> >In article >,
> > 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!
>
> >> Carol
>
> >How did you fix the ribs?
> >Yikes! *I know people who don't like to touch raw meat, but I've never
> >known anyone who freaks about the bones in cooked meat.
>
> They were beef back ribs. *I just put 'em in a trusty ol' 9x13" pan
> and tossed 'em in the oven at 225F. *They were in there for several
> hours. *Not sure exactly how many. *While I was napping, Crash brushed
> some barbecue sauce on them and let it bake on. *He and I didn't have
> any. *We had three hungry "kids" who wanted them more than we did.
>
> We got a LOT of beef fat from those things. *I'm considering using it
> to make gravy at a later date. *It's in the refrigerator, awaiting my
> decision.
>
> Carol
>
> --
> Change "invalid" to JamesBond's agent number to reply.- Hide quoted text -
>
> Another good way to make ribs is to boil them for about 1 hr then make a sauce consisting of ketchup, brown sugar, worstishire, and a little vinegar, then pour sauce oven and put in oven or grill for a hr or so.

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.

Yum. I made sauce for store-bought cheese tortellini. The sauce was
yummy. Let's see: Olive oil, onions, red bell peppers, tomatoes, black
olives, sausages with gruyere in them, roughly a ton of garlic and
basil, and some hot sauce for pep. It was realllllly good.

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 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?



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

Mae West

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.

--
Wayne Boatwright

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

On Fri 20 Feb 2009 10:33:04p, Serene Vannoy told us...

> Yum. I made sauce for store-bought cheese tortellini. The sauce was
> yummy. Let's see: Olive oil, onions, red bell peppers, tomatoes, black
> olives, sausages with gruyere in them, roughly a ton of garlic and
> basil, and some hot sauce for pep. It was realllllly good.
>
> Serene

It sounds really good! I've kept the note to try it.

--
Wayne Boatwright

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

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? :-)

--
Wayne Boatwright

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

Dinner included Rogue Creamery smoked blue cheese from
Oregon. Whoa mama, is that good stuff. I'm not a fan
of most smoked cheeses but somehow this is in just the
right balance.

Also, a very special orange lentil soup made with
blood orange juice (not my invention, my partner's).

Steve

On Sat, 21 Feb 2009 06:33:47 GMT, 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 don't like eating meat with bones either, but not for any of the
previously insinuated reasons. I don't like eating meat with bones in
public or with "company" because of all the drills I had as a kid
about not "flying" with my elbows. I hate sawing away at meat on a
bone in public. Period. The first question I have for the server
about undefined chicken is: "Is it boneless?" and I never order beef
or pork with bone in. Oddly, I don't mind dealing with rack of lamb.


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

Mae West

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.

I had a (hot) ham and cheese sandwich.


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

Mae West

On Fri 20 Feb 2009 11:48:05p, sf told us...

> On Sat, 21 Feb 2009 06:33:47 GMT, 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 don't like eating meat with bones either, but not for any of the
> previously insinuated reasons. I don't like eating meat with bones in
> public or with "company" because of all the drills I had as a kid
> about not "flying" with my elbows. I hate sawing away at meat on a
> bone in public. Period. The first question I have for the server
> about undefined chicken is: "Is it boneless?" and I never order beef
> or pork with bone in. Oddly, I don't mind dealing with rack of lamb.

I don't mind any of it. I will attack fried chicken on the bone, steaks
and chops, ribs, etc., in public or private. I was taught to keep my
elbows "down". :-) Fried bonesless chicken is on my "won't eat" list.

My steak preference is rib steak. Unfortunately, most places now only
serve rib eye. Not nearly as flavorful.

--
Wayne Boatwright

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

On Sat, 21 Feb 2009 06:57:51 GMT, Wayne Boatwright
> wrote:

>I don't mind any of it. I will attack fried chicken on the bone, steaks
>and chops, ribs, etc., in public or private. I was taught to keep my
>elbows "down". :-) Fried bonesless chicken is on my "won't eat" list.
>
>My steak preference is rib steak. Unfortunately, most places now only
>serve rib eye. Not nearly as flavorful.

I think you're taller than I am Wayne - which means it's a whole lot
easier to keep your elbones down (comfortably) for you than it is for
me when sawing away at a hunk of meat on the bone in public. I can do
it, but I look like a chipmunk.


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

Mae West

On Sat, 21 Feb 2009 06:37:25 +0000 (UTC),
(Steve Pope) wrote:

>Dinner included Rogue Creamery smoked blue cheese from
>Oregon. Whoa mama, is that good stuff. I'm not a fan
>of most smoked cheeses but somehow this is in just the
>right balance.

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


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

Mae West

sf > wrote:

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

>(Steve Pope) wrote:

>>Dinner included Rogue Creamery smoked blue cheese from
>>Oregon. Whoa mama, is that good stuff. I'm not a fan
>>of most smoked cheeses but somehow this is in just the
>>right balance.

>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.

Guttenstuff.

Steve

On Sat, 21 Feb 2009 07:24:24 +0000 (UTC),
(Steve Pope) wrote:

>sf > wrote:
>
>>On Sat, 21 Feb 2009 06:37:25 +0000 (UTC),
>
>>(Steve Pope) wrote:
>
>>>Dinner included Rogue Creamery smoked blue cheese from
>>>Oregon. Whoa mama, is that good stuff. I'm not a fan
>>>of most smoked cheeses but somehow this is in just the
>>>right balance.
>
>>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


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

Mae West