On Apr 3, 6:54*pm, Chemo the Clown > wrote:
> I hate boiled okra and aspargus. More so the boiled okra.

I detest brussell sprouts! I'm firmly convinced there's a chemical in
brussell sprouts (and some other vegetables) that some people can
taste as bitter and unpleasant while other people can't taste it at
all. Much like the chemical they put on paper strips and passed out in
biology class in high school to demonstrate a genetic distribution of
people who were "tasters" in a given population.

Broccoli too perhaps. I love broccoli, but George HW Bush (Sr) was
very outspoken about his distaste for broccoli. I cannot for the life
of me find any flavor in broccoli that is bad, yet Bush (Sr) detested
it. Go figure!

J J Eugronus...

"Omelet" > wrote in message
news
> In article >,
> "Dimitri" > wrote:
>
>> "elaich" > wrote in message ...
>> > Chemo the Clown > wrote in news:15d33093-f5f5-44f2-a5cb-
>> > :
>> >
>> >> I hate boiled okra and aspargus. More so the boiled okra.
>> >>
>> >
>> > I hate anything made with soured milk (like Ranch dressing.)
>>
>>
>> Ranch Dressing true Ranch Dressing is made with Mayo & Buttermilk.
>>
>> Not soured milk.
>>
>> Dimitri
>
> Yes indeed. But I suspect they were referring to sour cream or
> buttermilk.
>
> Personally, I like to make my own fat free Ranch. I get a packet of the
> powdered Hidden Valley Ranch dressing mix and add that to TWO pints of
> fat free sour cream.



> Peace! Om


Cool recipe I'll have to try it some time.

I wonder if Blue cheese will ripen & propagate in that mixture?

Thanks

Dimitri

On Apr 4, 6:11*pm, J J Eugronus > wrote:
> On Apr 3, 6:54*pm, Chemo the Clown > wrote:
>
> > I hate boiled okra and aspargus. More so the boiled okra.
>
> I detest brussell sprouts! I'm firmly convinced there's a chemical in
> brussell sprouts (and some other vegetables) that some people can
> taste as bitter and unpleasant while other people can't taste it at
> all. Much like the chemical they put on paper strips and passed out in
> biology class in high school to demonstrate a genetic distribution of
> people who were "tasters" in a given population.
>
> Broccoli too perhaps. I love broccoli, but George HW Bush (Sr) was
> very outspoken about his distaste for broccoli. I cannot for the life
> of me find any flavor in broccoli that is bad, yet Bush (Sr) detested
> it. Go figure!

Curious, because brussels sprouts are exactly the same species as
broccoli, Brassica oleracea.
I dislike all cruciferous vegetables, though I openly advocate anyone
who likes them eating them regularly.
I wish I liked broccoli, but it's not to be.

>
> J J Eugronus...

--Bryan

On Fri, 3 Apr 2009 16:54:25 -0700 (PDT), Chemo the Clown
> wrote:

>I hate boiled okra and aspargus. More so the boiled okra.

Korean shad roe soup.
--

modom

"modom (palindrome guy)" > wrote in message
...
> On Fri, 3 Apr 2009 16:54:25 -0700 (PDT), Chemo the Clown
> > wrote:
>
>>I hate boiled okra and aspargus. More so the boiled okra.
>
> Korean shad roe soup.
> --
OHHH. You win.

On Apr 3, 7:54*pm, Chemo the Clown > wrote:
> I hate boiled okra and aspargus. More so the boiled okra.

Any overcooked cruciferous veggie. Broccoli, cauliflower, brussel
sprouts--blech!
maxine in ri

On Apr 4, 11:09*am, "Dora" > wrote:
> phaeton wrote:
> > Michael Nielsen wrote:
> >> On Apr 3, 4:54 pm, Chemo the Clown > wrote:
> >>> I hate boiled okra and aspargus. More so the boiled okra.
>
> >> Have you tried getting organic green asparagus, cutting off the woody
> >> end, sauteeing them slowly in butter untill tender and slightly
> >> caramelized? Serve with a nice rib eye steak.
>
> > Sweet Potatoes, and/or Yams. *I don't care if they're two different
> > things and people always mix them up. *Mom says that even as a baby
> > i'd spit them out.
>
> > Every year, round X-giving time, i mention that i don't like them, and
> > someone always says "oh, because you haven't had them the way -I- make
> > them!! Nobody knows the RIGHT WAY. *I know the right way to do them,
> > and you will love them I promise!". *And every year, I try them to be
> > *fair. And every year I discover that everyone prepares them the same
> > way and I still don't like them.
>
> > I haven't had okra, and i didn't like lima beans as a kid. *I've been
> > meaning to try lima beans again, as I might like them now.
>
> > -J
>
> LOL - my son despises sweet potatoes - he, too, has hated them since he
> was introduced to them as an infant. *Forget the brown sugar, the orange
> juice, the marshmallows (ick) and forget I tried to brainwash him one
> year by telling him they were parsnips, fixed a different way. *No sweet
> potatoes at his house, that's for sure.
>
> Dora

I hated them til I tried them roasted like potatoes, and seasoned with
onion garlic salt and pepper. Whole different veg. Ask him to try
them that way once, one bite only. If he still doesn't like them,
there'll be more for me!

maxine in ri

On Apr 5, 1:22*am, me > wrote:
> Chemo the Clown wrote:
> > I hate boiled okra and aspargus. More so the boiled okra.
>
> Anything "supposedly cooked" by that cheap asshole boboNOBRAINo.

However much you despise my personality, I'm rather good at food. Of
course, if you're one of those folks who loves casseroles made with
canned tuna, jarred mayo, ketchup, condensed "cream of" soups or any
of an assortment of such ingredients, then topped with canned crunchy
onion stuff, then I'm not your guy. Not to fret though. There are
those around here who can satisfy those desires.

--Bryan

In article >,
"Dimitri" > wrote:

> > Yes indeed. But I suspect they were referring to sour cream or
> > buttermilk.
> >
> > Personally, I like to make my own fat free Ranch. I get a packet of the
> > powdered Hidden Valley Ranch dressing mix and add that to TWO pints of
> > fat free sour cream.
>
>
>
> > Peace! Om
>
>
> Cool recipe I'll have to try it some time.
>
> I wonder if Blue cheese will ripen & propagate in that mixture?

Probably could not hurt if you like blue cheese. I'm not much of a fan
of it. ;-)

>
> Thanks
>
> Dimitri

Cheers!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article
>,
maxine > wrote:

> On Apr 3, 7:54*pm, Chemo the Clown > wrote:
> > I hate boiled okra and aspargus. More so the boiled okra.
>
> Any overcooked cruciferous veggie. Broccoli, cauliflower, brussel
> sprouts--blech!
> maxine in ri

Any overcooked to mush veggie, period, and any beef cooked to leather!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article
>,
maxine > wrote:

> > LOL - my son despises sweet potatoes - he, too, has hated them since he
> > was introduced to them as an infant. *Forget the brown sugar, the orange
> > juice, the marshmallows (ick) and forget I tried to brainwash him one
> > year by telling him they were parsnips, fixed a different way. *No sweet
> > potatoes at his house, that's for sure.
> >
> > Dora
>
> I hated them til I tried them roasted like potatoes, and seasoned with
> onion garlic salt and pepper. Whole different veg. Ask him to try
> them that way once, one bite only. If he still doesn't like them,
> there'll be more for me!

I cannot STAND sweet potatoes or winter squashes with added sweetening!
To me, they are sweet enough on their own. I prefer to roast or steam
them and serve them as a savory dish with butter and salt to taste,
maybe some salt free lemon pepper and/or dill weed.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
sandi > wrote:

> Chemo the Clown > wrote in news:15d33093-f5f5-44f2-
> :
>
> > I hate boiled okra and aspargus. More so the boiled okra.
>
> Tripe, kidneys, tongue.
>
> (Barf!)

<lol> I like tongue, will NOT eat kidneys (they taste to me like pee
smells) and have yet to brave trying tripe. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sun, 5 Apr 2009 01:49:28 -0700 (PDT), Bobo Bonobo® wrote:

> On Apr 5, 1:22*am, me > wrote:
>> Chemo the Clown wrote:
>>> I hate boiled okra and aspargus. More so the boiled okra.
>>
>> Anything "supposedly cooked" by that cheap asshole boboNOBRAINo.
>
> However much you despise my personality, I'm rather good at food. Of
> course, if you're one of those folks who loves casseroles made with
> canned tuna, jarred mayo, ketchup, condensed "cream of" soups or any
> of an assortment of such ingredients, then topped with canned crunchy
> onion stuff, then I'm not your guy. Not to fret though. There are
> those around here who can satisfy those desires.
>

and thank god they're here, so you can hang around and feel superior to
them.

by the way, you left out trans-fats.

blake

On Apr 3, 6:01*pm, Bobo Bonobo® > wrote:
> On Apr 3, 7:47*pm, Becca > wrote:
>
> > Chemo the Clown wrote:
> > > I hate boiled okra and aspargus. More so the boiled okra.
>
> > Loves okra, but asparagus is not my favorite. *I do eat it, though. *I
> > could do without green lima beans, and I love every bean and pea I have
> > tried. *Except for that one. *blech
>
> The bean I hate is Great Northern. *Even the smell of them sets me
> off.
>

Edamame beans. The most overrated fad food today. As opposed to yummy
wasabe-covered dry peas.

On Apr 3, 4:54*pm, Chemo the Clown > wrote:
>
> I hate boiled okra and aspargus. More so the boiled okra.
>

I don't recall eating boiled asparagus, but I steam it and eat with
salt and sour cream, and I find it to be the best cooked vegetable of
all, along with steamed zucchini.

To me, broccholi are pretty bad.

On Sun, 5 Apr 2009 14:05:20 -0700 (PDT),
wrote:

>
>Edamame beans. The most overrated fad food today. As opposed to yummy
>wasabe-covered dry peas.

You said that just so I'd reply! I love edamame, hate those horrible
wasabe covered green pebbles.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 4 Apr 2009 22:53:36 -0400, "cybercat" >
wrote:

>
>"modom (palindrome guy)" > wrote in message
.. .
>> On Fri, 3 Apr 2009 16:54:25 -0700 (PDT), Chemo the Clown
>> > wrote:
>>
>>>I hate boiled okra and aspargus. More so the boiled okra.
>>
>> Korean shad roe soup.
>> --
>OHHH. You win.
>
Actually, I'd say that I lost that round. But a guy's gotta push on
to new territory every now and then.

Om wrote:

> I cannot STAND sweet potatoes or winter squashes with added sweetening!
> To me, they are sweet enough on their own. I prefer to roast or steam
> them and serve them as a savory dish with butter and salt to taste,
> maybe some salt free lemon pepper and/or dill weed.

You might like these:

Malay-Style Chicken and Sweet Potato Stew with Coconut Milk, Ginger, and
Chiles (from _Big Flavors of the Hot Sun_)

1/2 cup all-purpose flour
1 teaspoon cinnamon
2 2 1/2 pound chickens, cut up
2 large yellow onions, thinly sliced
2 tablespoons minced garlic
2 tablespoons minced fresh chile of your choice
4 sweet potatoes, peeled and cut into large chunks
1/4 cup chopped fresh cilantro
1 teaspoon cayenne pepper
1 teaspoon ground cloves
1/2 cup vegetable oil (approx)
3 tablespoons minced ginger
5 tablespoons prepared curry powder
2 quarts chicken stock
1 cup unsweetened coconut milk

1. In a small bowl, combine the flour, cayenne, cinnamon, and cloves and
mix well.

2. Dredge the chicken pieces in the spiced flour. In a large, wide
stockpot, heat the oil over medium-high heat until hot but not smoking. Add
the chicken pieces in a single layer, being careful not to crowd the
pan--work in batches if necessary. Cook until well browned, 3 to 4 minutes
per side. As the chicken is browned, remove to a platter.

3. Reduce the heat to medium, add the onions, and cook until they just
begin to color, about 5 minutes. Add the ginger, garlic, curry powder, and
chile and cook, stirring constantly, for 1 minute more. Add the stock, the
browned chicken, and the sweet potatoes, return to a simmer, and cook for
about an hour, covered, until a peek inside one of the pieces of chicken
shows that it is cooked through.

4. Add the coconut milk and continue to cook for 1 minute. Remove from the
heat, add the cilantro, mix well, and serve. Serves 6 to 8 as an entree.


Beef Tagine with Sweet Potatoes (from _Couscous and other Good Food from
Morocco_)

INGREDIENTS
2 1/2 to 3 pounds beef stewing meat, such as shoulder, chuck, or short ribs
of beef (with some bone), cut into 1 1/4 inch chunks
1/4 teaspoon turmeric
Salt
1/4 teaspoon freshly ground black pepper
1/4 cup salad oil
1/2 teaspoon sharp paprika
1/4 teaspoon ground ginger
2 pinches ground cumin
1 pinch cayenne pepper
1 1/2 medium onions, finely chopped
1/4 cup mixed chopped herbs (parsley and cilantro)
2 ripe tomatoes
1 pound sweet potatoes
Juice of 1 lemon

EQUIPMENT
Paring knife
Vegetable peeler
5 1/2 quart flameproof casserole with a tight-fitting lid
3 1/2 quart saucepan
Shallow ovenproof serving dish
Aluminum foil

WORKING TIME: 30 minutes
COOKING TIME: 2 hours or more

Serves: 4 to 6

1. Remove and discard the excess fat from the beef. Place the beef in the
casserole with the turmeric, salt, pepper, and oil. Fry, turning the beef
often to lightly brown all sides. Cover the casserole tightly and cook 15
minutes WITHOUT LIFTING THE COVER. The meat will cook in its own juices,
drawn out by the salt over low heat.

2. Stir in the remaining spices, chopped onion, herbs, and very little
water. Simmer, covered, 1 1/2 to 2 hours over gentle heat, until the meat is
very tender (almost falling off the bones). Add water whenever necessary to
keep the meat from scorching.

3. Peel the tomatoes, halve them crosswise and squeeze out the seeds, then
cut them into chunks. Peel the sweet potatoes and cut them into
1/2-inch-thick slices.

4. Preheat the oven to 350°F. Transfer the meat and gravy to the serving
dish. Place the sweet potatoes on top of the meat and the tomatoes on top of
the sweet potatoes. Cover with foil and bake 40 minutes, until the meat and
potatoes are tender. Remove the foil cover, raise the oven temperature to
450°F, and transfer the dish to the upper shelf of the oven. Bake until
there is a brown-spotted crust over the tomatoes. (If there is a great deal
of gravy in the pan, pour it off into a saucepan and reduce over high heat
to 1 cup before returning it to the dish.) Taste for seasoning and serve at
once.


Shrimp Tostadas with Sweet Potatoes (from _The Well-Filled Tortilla_)

1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
12 cups shredded lettuce
6 corn or flour tortillas, crisped hard and flat just before serving
2 small cucumbers, peeled and cut into matchstick strips
1 1/2 pounds cooked shrimp, peeled, tails removed, and deveined
2/3 cup tomato salsa
1 1/2 cups sour cream
1/2 teaspoon salt
2 tablespoons fresh tarragon leaves

1. Bring a medium saucepan of water to a boil. Add the sweet potato pieces
and boil gently until tender but still firm, about 8 minutes. Drain in a
colander, set aside to drip dry.

2. In a small bowl, mix the salsa, sour cream, and salt.2.

3. To assemble, spread about 2 cups shredded lettuce over each tortilla.
Arrange about 1/2 cup each of the sweet potatoes and the cucumbers over the
lettuce. Mound about 1/2 cup of the shrimp in the center. Top with a
dollop of the sour cream mixture, and sprinkle tarragon leaves over all.
Serve the remaining sour cream mixture on the side. Eat while the tortilla
is still crunchy.


Bob

On Sat, 4 Apr 2009 09:41:43 -0500, "Peachie1" >
fired up random neurons and synapses to opine:

>Like chicken livers, but keep catfish. That's another one that everyone says
>'oh, you never had it the way _I_ make it! You will love it!!
>Wellsir, no I don't.

Well, here's a weird thing: I absolutely detest liver, but love most
liver pate - go figure. As to catfish, my father *loved* catfish, so
I pretty much grew up with it on the dinner table from time to time.
When he got back from Vietnam, we were headed to my grandmother's in
Alabama on a road trip from Norfolk VA, stopped into some southern
eatery for breakfast en route. He mentioned to the family that after
18 months in Vietnam, he was by God gonna get catfish for dinner that
night or die trying. The waiter must have overheard, as he shortly
came out with the cook and a big platter of catfish, both of them
beaming. The dear aulde dad proclaimed that to be the best breakfast
he'd ever had :-)

>I'm a grown-up now and I don't have to eat what I don't like

Eggsackly. May a lima bean, brussel sprout or sweet potato never cross
my threshold...

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

Bob Terwilliger sent to Om:

> Malay-Style Chicken and Sweet Potato Stew with Coconut Milk, Ginger, and
> Chiles (from _Big Flavors of the Hot Sun_)

I can vouch for how good this recipe is -- and easy, too. Other than the
flour Om, how does it fit into your diet carb-wise?

--Lin

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > I cannot STAND sweet potatoes or winter squashes with added sweetening!
> > To me, they are sweet enough on their own. I prefer to roast or steam
> > them and serve them as a savory dish with butter and salt to taste,
> > maybe some salt free lemon pepper and/or dill weed.
>
> You might like these:
>
> Malay-Style Chicken and Sweet Potato Stew with Coconut Milk, Ginger, and
> Chiles (from _Big Flavors of the Hot Sun_)
>
> 1/2 cup all-purpose flour
> 1 teaspoon cinnamon
> 2 2 1/2 pound chickens, cut up
> 2 large yellow onions, thinly sliced
> 2 tablespoons minced garlic
> 2 tablespoons minced fresh chile of your choice
> 4 sweet potatoes, peeled and cut into large chunks
> 1/4 cup chopped fresh cilantro
> 1 teaspoon cayenne pepper
> 1 teaspoon ground cloves
> 1/2 cup vegetable oil (approx)
> 3 tablespoons minced ginger
> 5 tablespoons prepared curry powder
> 2 quarts chicken stock
> 1 cup unsweetened coconut milk
>
> 1. In a small bowl, combine the flour, cayenne, cinnamon, and cloves and
> mix well.
>
> 2. Dredge the chicken pieces in the spiced flour. In a large, wide
> stockpot, heat the oil over medium-high heat until hot but not smoking. Add
> the chicken pieces in a single layer, being careful not to crowd the
> pan--work in batches if necessary. Cook until well browned, 3 to 4 minutes
> per side. As the chicken is browned, remove to a platter.
>
> 3. Reduce the heat to medium, add the onions, and cook until they just
> begin to color, about 5 minutes. Add the ginger, garlic, curry powder, and
> chile and cook, stirring constantly, for 1 minute more. Add the stock, the
> browned chicken, and the sweet potatoes, return to a simmer, and cook for
> about an hour, covered, until a peek inside one of the pieces of chicken
> shows that it is cooked through.
>
> 4. Add the coconut milk and continue to cook for 1 minute. Remove from the
> heat, add the cilantro, mix well, and serve. Serves 6 to 8 as an entree.
>
>
> Beef Tagine with Sweet Potatoes (from _Couscous and other Good Food from
> Morocco_)
>
> INGREDIENTS
> 2 1/2 to 3 pounds beef stewing meat, such as shoulder, chuck, or short ribs
> of beef (with some bone), cut into 1 1/4 inch chunks
> 1/4 teaspoon turmeric
> Salt
> 1/4 teaspoon freshly ground black pepper
> 1/4 cup salad oil
> 1/2 teaspoon sharp paprika
> 1/4 teaspoon ground ginger
> 2 pinches ground cumin
> 1 pinch cayenne pepper
> 1 1/2 medium onions, finely chopped
> 1/4 cup mixed chopped herbs (parsley and cilantro)
> 2 ripe tomatoes
> 1 pound sweet potatoes
> Juice of 1 lemon
>
> EQUIPMENT
> Paring knife
> Vegetable peeler
> 5 1/2 quart flameproof casserole with a tight-fitting lid
> 3 1/2 quart saucepan
> Shallow ovenproof serving dish
> Aluminum foil
>
> WORKING TIME: 30 minutes
> COOKING TIME: 2 hours or more
>
> Serves: 4 to 6
>
> 1. Remove and discard the excess fat from the beef. Place the beef in the
> casserole with the turmeric, salt, pepper, and oil. Fry, turning the beef
> often to lightly brown all sides. Cover the casserole tightly and cook 15
> minutes WITHOUT LIFTING THE COVER. The meat will cook in its own juices,
> drawn out by the salt over low heat.
>
> 2. Stir in the remaining spices, chopped onion, herbs, and very little
> water. Simmer, covered, 1 1/2 to 2 hours over gentle heat, until the meat is
> very tender (almost falling off the bones). Add water whenever necessary to
> keep the meat from scorching.
>
> 3. Peel the tomatoes, halve them crosswise and squeeze out the seeds, then
> cut them into chunks. Peel the sweet potatoes and cut them into
> 1/2-inch-thick slices.
>
> 4. Preheat the oven to 350°F. Transfer the meat and gravy to the serving
> dish. Place the sweet potatoes on top of the meat and the tomatoes on top of
> the sweet potatoes. Cover with foil and bake 40 minutes, until the meat and
> potatoes are tender. Remove the foil cover, raise the oven temperature to
> 450°F, and transfer the dish to the upper shelf of the oven. Bake until
> there is a brown-spotted crust over the tomatoes. (If there is a great deal
> of gravy in the pan, pour it off into a saucepan and reduce over high heat
> to 1 cup before returning it to the dish.) Taste for seasoning and serve at
> once.
>
>
> Shrimp Tostadas with Sweet Potatoes (from _The Well-Filled Tortilla_)
>
> 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
> 12 cups shredded lettuce
> 6 corn or flour tortillas, crisped hard and flat just before serving
> 2 small cucumbers, peeled and cut into matchstick strips
> 1 1/2 pounds cooked shrimp, peeled, tails removed, and deveined
> 2/3 cup tomato salsa
> 1 1/2 cups sour cream
> 1/2 teaspoon salt
> 2 tablespoons fresh tarragon leaves
>
> 1. Bring a medium saucepan of water to a boil. Add the sweet potato pieces
> and boil gently until tender but still firm, about 8 minutes. Drain in a
> colander, set aside to drip dry.
>
> 2. In a small bowl, mix the salsa, sour cream, and salt.2.
>
> 3. To assemble, spread about 2 cups shredded lettuce over each tortilla.
> Arrange about 1/2 cup each of the sweet potatoes and the cucumbers over the
> lettuce. Mound about 1/2 cup of the shrimp in the center. Top with a
> dollop of the sour cream mixture, and sprinkle tarragon leaves over all.
> Serve the remaining sour cream mixture on the side. Eat while the tortilla
> is still crunchy.
>
>
> Bob

I may check that out, thanks. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Lin > wrote:

> Bob Terwilliger sent to Om:
>
> > Malay-Style Chicken and Sweet Potato Stew with Coconut Milk, Ginger, and
> > Chiles (from _Big Flavors of the Hot Sun_)
>
> I can vouch for how good this recipe is -- and easy, too. Other than the
> flour Om, how does it fit into your diet carb-wise?
>
> --Lin

I'm not currently eating sweet potatoes, but that does not stop me from
storing it for future reference. ;-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Apr 4, 12:26*am, phaeton > wrote:

> Sweet Potatoes, and/or Yams. *I don't care if they're two different
> things and people always mix them up. *Mom says that even as a baby i'd
> spit them out.
>
> Every year, round X-giving time, i mention that i don't like them, and
> someone always says "oh, because you haven't had them the way -I- make
> them!! Nobody knows the RIGHT WAY. *I know the right way to do them, and
> you will love them I promise!". *And every year, I try them to be fair.
> * And every year I discover that everyone prepares them the same way and
> I still don't like them.

Well, I respect your right to dislike yams and sweet potatoes, but not
everyone
prepares them the same way. I hate them "wet" like most people make
them
(and let's not talk about the fact that there's just no need to add
sugar to them),
but they're pretty good as french fries. Especially with a little
powdered chipotle
pepper sprinkled on them. Even oven-fried sweet potatoes are better
than
"The Casserole".

Cindy Hamilton

"Terry Pulliam Burd" > wrote in message
...
>>
> Well, here's a weird thing: I absolutely detest liver, but love most
> liver pate - go figure. As to catfish, my father *loved* catfish, so
> I pretty much grew up with it on the dinner table from time to time.
> When he got back from Vietnam, we were headed to my grandmother's in
> Alabama on a road trip from Norfolk VA, stopped into some southern
> eatery for breakfast en route. He mentioned to the family that after
> 18 months in Vietnam, he was by God gonna get catfish for dinner that
> night or die trying. The waiter must have overheard, as he shortly
> came out with the cook and a big platter of catfish, both of them
> beaming. The dear aulde dad proclaimed that to be the best breakfast
> he'd ever had :-)


What a great story. I know exactly how he felt, there is nothing better than
fried catfish any time of the day.

On Mon, 6 Apr 2009 09:18:17 -0500, "Phyllis Stone" >
wrote:

>What a great story. I know exactly how he felt, there is nothing better than
>fried catfish any time of the day.

I have some catfish to cook, but I don't like to fry so that's out.
Any other suggestions? If not, I'll just cook it my usual way.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 05 Apr 2009 19:22:41 -0700, Lin >
wrote:

>Bob Terwilliger sent to Om:
>
>> Malay-Style Chicken and Sweet Potato Stew with Coconut Milk, Ginger, and
>> Chiles (from _Big Flavors of the Hot Sun_)
>
>I can vouch for how good this recipe is -- and easy, too.

Thanks for the recipe and the plug about being easy. I'm trying to
get a million and one "easy enough" recipes for chicken, since that's
what we're eating the most these days.


--
Avoid cutting yourself when slicing vegetables by getting someone else
to hold them for you.

In article >,
sf > wrote:

> On Mon, 6 Apr 2009 09:18:17 -0500, "Phyllis Stone" >
> wrote:
>
> >What a great story. I know exactly how he felt, there is nothing better than
> >fried catfish any time of the day.
>
> I have some catfish to cook, but I don't like to fry so that's out.
> Any other suggestions? If not, I'll just cook it my usual way.

I've actually poached catfish. It comes out very good, if you are in to
that cooking method anyway.

Dad really likes it when I poach fish.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Mon, 6 Apr 2009 06:24:31 -0700 (PDT), Cindy Hamilton
> wrote:

>Even oven-fried sweet potatoes are better than "The Casserole".

Sweet potato casserole was not a family tradition when I grew up. In
fact, I had very few encounters with sweet potatoes at all back then.
As an adult, I love sweet potatoes. I especially like them baked and
served with butter. I don't need anything more on them. That said,
my SIL married a man from Alabama and made "the casserole" every
Thanksgiving and Christmas - and for family parties where ham was
involved. I will never like the marshmallow part, but I liked what
was underneath and once a year isn't too much for me. Later in life,
she made a version with peaches. I love, love, loved it... but like
all a pinch of this and a little of that recipes, the one time I tried
- it didn't taste like hers so I didn't try it again.


--
I love cooking with wine.
Sometimes I even put it in the food.

"sandi" > wrote in message
...
> Chemo the Clown > wrote in news:15d33093-f5f5-44f2-
> :
>
>> I hate boiled okra and aspargus. More so the boiled okra.
>
> Tripe, kidneys, tongue.
>
> (Barf!)
>

Olives, dill


--
mompeagram
FERGUS/HARLINGEN
Owner
http://groups.yahoo.com/group/Rec-Food-Baking-cooking/
http://mompeagram.homestead.com

"Omelet" > wrote in message
news
> In article >,
> sandi > wrote:
>
>> Chemo the Clown > wrote in news:15d33093-f5f5-44f2-
>> :
>>
>> > I hate boiled okra and aspargus. More so the boiled okra.
>>
>> Tripe, kidneys, tongue.
>>
>> (Barf!)
>
> <lol> I like tongue, will NOT eat kidneys (they taste to me like pee
> smells) and have yet to brave trying tripe. :-)
> --
> Peace! Om
>
I like tongue, kidneys in stew, can eat heart but don't like it much, liver
and onions. Never tried tripe. Looks chewy and no octopus.


--
mompeagram
FERGUS/HARLINGEN
Owner
http://groups.yahoo.com/group/Rec-Food-Baking-cooking/
http://mompeagram.homestead.com

In article >,
"mom peagram" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > sandi > wrote:
> >
> >> Chemo the Clown > wrote in news:15d33093-f5f5-44f2-
> >> :
> >>
> >> > I hate boiled okra and aspargus. More so the boiled okra.
> >>
> >> Tripe, kidneys, tongue.
> >>
> >> (Barf!)
> >
> > <lol> I like tongue, will NOT eat kidneys (they taste to me like pee
> > smells) and have yet to brave trying tripe. :-)
> > --
> > Peace! Om
> >
> I like tongue, kidneys in stew, can eat heart but don't like it much, liver
> and onions. Never tried tripe. Looks chewy and no octopus.

I love Octopus. It tends to be a bit too expensive tho'.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

sf > wrote:
> "cybercat" > wrote:
>
> >cilantro
>
> You don't like cilantro? *Why?

Folks who don't like it often describe it like
eating soap. It appears to be a genetic variation
in how chemicals trigger reaction.

Chemo the Clown > wrote:
>
> I hate boiled okra and aspargus. More so the boiled okra.

We can trade and clean the platter. We'll call it team work.

I won't eat - bell peppers of any color, but I like hot peppers,
paprika aka pimento peppers, some other types of sweet
peppers.

I won't eat - parsnips, but I like most other root veggies.
The nasty roots seriously smell up the house when they
are cooked, too.

I won't eat - any of the class of moldy cheeses, but I like
most of the smelly cheeses and I love most of the sharp
cheese. It's hilarious to listen to people who can't figure
out what is and isn't mold going "So you don't like Stilton.
How about Gorgonzola?" Nope, no moldy cheeses.

I can't eat/digest - wheat. Other grains are merely fattening.

Someone mentioned -

Kidneys - Cooking method is supposed to make a big difference.

Olives - My wife hates them. So a pizza with them means
we each get our own pizza and have leftovers.

Brussel sprouts versus brocolli - Sinc ethey have the same
chemistry this seems to be a matter of how much. Whatever
the yummy chemical is brussel sprouts have more. Don't
try them raw or you'll find out they have enough to burn.

Liver - Send it my way. Maybe I'll make some pate'.

Omelet wrote:
> In article >,
> Lin > wrote:
>
>> Bob Terwilliger sent to Om:
>>
>>> Malay-Style Chicken and Sweet Potato Stew with Coconut Milk, Ginger, and
>>> Chiles (from _Big Flavors of the Hot Sun_)
>> I can vouch for how good this recipe is -- and easy, too. Other than the
>> flour Om, how does it fit into your diet carb-wise?
>>
>> --Lin
>
> I'm not currently eating sweet potatoes, but that does not stop me from
> storing it for future reference. ;-)

Some folks sub winter squash for sweet potatoes.

--
Jean B.

sf wrote:

> I have some catfish to cook, but I don't like to fry so that's out.
> Any other suggestions? If not, I'll just cook it my usual way.

My favorite way of preparing catfish is in a Thai curry.

Bob

On Apr 6, 12:10*am, Mike™ > wrote:
> On Sun, 5 Apr 2009 14:12:45 -0700 (PDT),
> wrote:
>
> >> I hate boiled okra and aspargus. More so the boiled okra.
>
> > I don't recall eating boiled asparagus, but I steam it and eat with
> > salt and sour cream,
>
> I would suggest hollondaise
> --

Yes, I do that too. Especially in the salmon-asparagus-hollondaise
combination.

On Apr 5, 2:25*pm, sf > wrote:
> On Sun, 5 Apr 2009 14:05:20 -0700 (PDT),
> wrote:
>
>
>
> >Edamame beans. The most overrated fad food today. As opposed to yummy
> >wasabe-covered dry peas.
>
> You said that just so I'd reply! *I love edamame,
>

The only good thing about "eda mame" is that it means "food for
mother" in Russian.

I pretty much dislike everything made out of soya: from oil to tofu to
nuts. The worst legume. I rhear it really messes up your digestion and
hormones, as well as your son's sexual development.

http://www.second-opinions.co.uk/no-joy.html
http://www.healingdaily.com/detoxification-diet/soy.htm
http://findarticles.com/p/articles/m...9/ai_53929987/
etc, etc

>
> I hate those horrible wasabe covered green pebbles.
>

Have you tried TJ's? My kids love them too.

> --
> I love cooking with wine.
> Sometimes I even put it in the food.

On Apr 4, 4:00*pm, Bobo Bonobo® > wrote:
> On Apr 4, 2:57*pm, sf > wrote:
>
> > On Sat, 4 Apr 2009 15:43:26 -0400, "cybercat" >
> > wrote:
>
> > >cilantro
>
> > You don't like cilantro? *Why?
>
> > --
> > I love cooking with wine.
> > Sometimes I even put it in the food.
>
> I'm not a fan either, but I can deal with small amounts of cilantro.
> The way I feel about pesto is that it has WAAAAY too much basil for my
> tastes.
>

Everything must be balanced. Basil is great in Thai food, with
lemongrass, kaffir lime leaves and other spices. But in pesto it is
too concentrated and unbalanced. Plus I find pesto too oily for pasta.
White and pink (i.e., dairy-based) sauces are much-much better,
especially if you throw truffles, morels or porcini/cepes in them.

> wrote:

>On Apr 4, 4:00*pm, Bobo Bonobo® > wrote:

>> The way I feel about pesto is that it has WAAAAY too much basil for my
>> tastes.

>Everything must be balanced. Basil is great in Thai food, with
>lemongrass, kaffir lime leaves and other spices. But in pesto it is
>too concentrated and unbalanced. Plus I find pesto too oily for pasta.
>White and pink (i.e., dairy-based) sauces are much-much better,
>especially if you throw truffles, morels or porcini/cepes in them.

For me, pesto is good when it's nearly all basil, and of course
when the basil itself is very flavorful. The trend, though,
is to make pesto too oily or even creamy. A restauranteur
once told me this is so that it stays warmer longer between
kitchen and table; were it all basil, it would lose heat
too quickly.

Steve