In article >,
"James Silverton" > wrote:

> Christine wrote on Mon, 06 Apr 2009 13:08:17 -0600:
>
> >> "sf" wrote
> >>
> >>> rite of passage (like Shake & Bake). I had never bought
> >>> pre-peeled garlic in a bag until my kids brought it over to
> >>> cook with. It's convenient.
> >>
> >> LOL, I used to get that all the time at Tonoo Market
> >> (Sasebo). Elderly Mama-sans would sit out in the warm sun
> >> and peel them while tending shop. For 10 yen, you'd get 10
> >> peeled pieces. (10 yen is about 9 cents USD).
> >>
> > I get peeled garlic all the time. I usually get a half pound
> > bag for little over $1, at the local Asian market.
>
> Honestly, how much trouble is it to cut off the top and bottom of a
> clove and then squash it with the same heavy knife?

Why not save a bit of time if it's inexpensive at the asian market?
--
Peace! Om

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

On Mon, 06 Apr 2009 19:17:38 GMT in rec.food.cooking, "James Silverton"
> wrote,
>Honestly, how much trouble is it to cut off the top and bottom of a
>clove and then squash it with the same heavy knife?

Then how do you un-squash it, when you don't want it squashed?

sf wrote:
> On 05 Apr 2009 23:43:56 GMT, "Michael \"Dog3\""
> > wrote:
>
>> I'm sure there are dozens more but my mind is blank at the moment.
>>
>> Michael
>
> Out of the entire grocery store, would you say you've bought most food
> products at least once or never?
>
That's a better question for me. Most never.

--
Jean B.

Andy wrote:
> sf said...
>
>> On Sun, 05 Apr 2009 18:37:53 -0500, Kathleen
>> > wrote:
>>
>>> It also make my kids shudder and swallow hard when confronted with green
>>> bean casserole at extended family potlucks.
>> I love that stuff. It's mandatory on Thanksgiving.
>
>
> A girlfriend cooked me a first meal of pork chops in a George Foreman grill
> and green bean casserole (I think it came out of a box).
>
> I picked at it but ate everything on my plate. She was so mad at me forever,
> accusing me of hating her cooking.
>
> Hate is such a lousy word. So was her cooking, in all honesty!!!
>
> Andy

Well, ya know... You reach an age and realize you need a certain
level of compatibility when it comes to food.

--
Jean B.

Dave Smith wrote:
> sf wrote:
>> On Sun, 05 Apr 2009 18:37:53 -0500, Kathleen
>> > wrote:
>>
>>> It also make my kids shudder and swallow hard when confronted with
>>> green bean casserole at extended family potlucks.
>>
>> I love that stuff. It's mandatory on Thanksgiving.
>
> My mother made a similar concoction when I was a kid but I could never
> eat it because I had an uncle who had pigs on his farm and it looked too
> much like pig slop. A few years ago my mother put me in charge of
> making it for Thanksgiving dinner, but this time with the can of fried
> onions. It was delicious.
>
>
I find the normal green bean casserole to be rather insipid.

--
Jean B.

maxine wrote:

> crustless peanut butter and jelly sandwiches.
> hot meal takehomes
> lobster
> puppy pads
>
> maxine in ri

You have reminded me... What ever became of those peanut butter
slices that you could just put on the bread, thus not needing to
spread anything?

--
Jean B.

Dimitri wrote:
>
> "Andy" > wrote in message ...
>> Becca said...
>>
>>> Minute Rice
>
> Used in catering because it will hold shape and texture.

But, unless it has changed over the years (I bought/consumed it
when I was pretty young), you can tell it is Minute Rice....

--
Jean B.

Kajikit wrote:

> I'll buy almost anything - ONCE! lol Most 'convenience' foods turn out
> to be barely edible at best, and once is enough to persuade me that
> they will never darken my door again. I also have canned/packaged
> prepared foods in our Emergency Supply, most of which never actually
> gets eaten - when it gets too close to expiring I look at it, think 'I
> wouldn't want to eat this stuff unless I was starving' and give it
> away to someone who will.
>
> But there is one foodstuff that I would not buy even if you held a gun
> to my head, and that is the abomination known as coolwhip! I don't
> even like REAL cream, so I'm certainly not eating hydrogenated whale
> blubber or whatever the heck fats they put in it..
>
[snip]

Ewwwww. Coolwhip. My mother used that. Ugh.

--
Jean B.

On Mon 06 Apr 2009 02:13:27p, Jean B. told us...

> Dave Smith wrote:
>> sf wrote:
>>> On Sun, 05 Apr 2009 18:37:53 -0500, Kathleen
>>> > wrote:
>>>
>>>> It also make my kids shudder and swallow hard when confronted with
>>>> green bean casserole at extended family potlucks.
>>>
>>> I love that stuff. It's mandatory on Thanksgiving.
>>
>> My mother made a similar concoction when I was a kid but I could never
>> eat it because I had an uncle who had pigs on his farm and it looked too
>> much like pig slop. A few years ago my mother put me in charge of
>> making it for Thanksgiving dinner, but this time with the can of fried
>> onions. It was delicious.
>>
>>
> I find the normal green bean casserole to be rather insipid.
>

I make it "semi" the traditional way, and only at Thanksgiving.. I will
only use fresh green beans, cooked until just tender-crisp. The folks who
make the canned fried onion rings now make a cheese-flavored version which
I like better. I also reduce the amount of "sauce" (of soup and milk or
whatever). I mix a fair amount of the onion rings in with the beans, and a
very generous amount on top. I also add a can of B&B mushrooms to the mix.

--
Wayne Boatwright

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

Becca wrote:
> Kris wrote:
>> On Apr 5, 5:48 pm, Becca > wrote:
>>
>>> Minute Rice
>>> Jarred roux
>>> Guacamole
>>> Gravy
>>> Frozen Toast
>>> Cocktail sauce
>>>
>>
>> What the heck is jarred roux??? (shudder)
>>
>> Head cheese
>> Pizza Rolls
>> Boboli pizza crust
>> jarred pizza sauce (see a trend?)
>> Wonder Bread
>> Wheaties
>> Pig's knuckles
>> Limburger cheese
>> Vlasic pickles
>> Mushrooms
>> Frozen fruit pie
>> Instant mashed potatoes (although mymom did for soups)
>>
>> Kris
>>
>
> The supermarkets here in Louisiana, sell roux in jars. No kidding.
>
> http://www.cajungrocer.com/advanced_...=roux&x=7&y=10
>
>
>
> I have bought pickled pigs feet, I used to love them when I was a
> preschooler. The small grocer near me, had a jar of cookies on the
> counter, and the cookies were the size of my head. On the other side of
> the counter, he had a jar of pickled pigs feet. I tried the cookie once,
> then I went back to the pigs feet.
>
>
> Becca

Oh, I loved the pickled lambs' tongues....

--
Jean B.

David wrote on Mon, 06 Apr 2009 14:04:22 -0700:

> On Mon, 06 Apr 2009 19:17:38 GMT in rec.food.cooking, "James
> Silverton" > wrote,
>> Honestly, how much trouble is it to cut off the top and
>> bottom of a clove and then squash it with the same heavy
>> knife?

> Then how do you un-squash it, when you don't want it squashed?

There's a plastic fabric you can buy that will remove the skin from
garlic just by rubbing. I can't think of many reasons why I would want
whole unchopped cloves.

--

James Silverton
Potomac, Maryland

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

Becca wrote:
> Yes, the roux is dark. I wonder what the deal is with frozen toast?
> It seems to fly off the shelves here, but I have never tried it. Maybe
> we are missing something good. lol
>
>
> Becca

What on earth is meant by "frozen toast"? I see frozen Texas
toast, but otherwise?????

--
Jean B.

"James Silverton" wrote

>>> LOL, I used to get that all the time at Tonoo Market
>>> (Sasebo). Elderly Mama-sans would sit out in the warm sun
>>> and peel them while tending shop. For 10 yen, you'd get 10
>>> peeled pieces. (10 yen is about 9 cents USD).
>>>
>> I get peeled garlic all the time. I usually get a half pound
>> bag for little over $1, at the local Asian market.
>
> Honestly, how much trouble is it to cut off the top and bottom of a clove
> and then squash it with the same heavy knife?

None really, but in my case (the Sasebo bit above) it was to support the
Mama-sans. When it's only a dime to get a little, it's easy. I dont
normally use more than 10 cloves in a recipe. So, I might get 30yen worth
at a shot which would last a week.

On Mon 06 Apr 2009 02:14:43p, Jean B. told us...

> maxine wrote:
>
>> crustless peanut butter and jelly sandwiches.
>> hot meal takehomes lobster
>> puppy pads
>>
>> maxine in ri
>
> You have reminded me... What ever became of those peanut butter
> slices that you could just put on the bread, thus not needing to
> spread anything?
>

UGH! Never saw them. Hope I never do. :-)

--
Wayne Boatwright

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

On Mon 06 Apr 2009 02:16:10p, Jean B. told us...

> Dimitri wrote:
>>
>> "Andy" > wrote in message
>> ...
>>> Becca said...
>>>
>>>> Minute Rice
>>
>> Used in catering because it will hold shape and texture.
>
> But, unless it has changed over the years (I bought/consumed it
> when I was pretty young), you can tell it is Minute Rice....
>

Apparently, Jean, it has changed, though I have not bought any. Friends of
ours had us over for dinner and one of the dishes was a rice pilaf. She used
minute rice (she told me beforehand), and I really couldn't tell.

--
Wayne Boatwright

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

On Mon 06 Apr 2009 02:20:52p, James Silverton told us...

> David wrote on Mon, 06 Apr 2009 14:04:22 -0700:
>
>> On Mon, 06 Apr 2009 19:17:38 GMT in rec.food.cooking, "James
>> Silverton" > wrote,
>>> Honestly, how much trouble is it to cut off the top and
>>> bottom of a clove and then squash it with the same heavy knife?
>
>> Then how do you un-squash it, when you don't want it squashed?
>
> There's a plastic fabric you can buy that will remove the skin from
> garlic just by rubbing. I can't think of many reasons why I would want
> whole unchopped cloves.
>

Thre are many times when I want whole un-smashed cloves of garlic. I like to
use it sliced paper-thin in some dishes. Then there's the 40 cloves of
garlic chicken, etc.

--
Wayne Boatwright

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

Jean B. wrote:
> Dave Smith wrote:
>> sf wrote:
>>> On Sun, 05 Apr 2009 18:37:53 -0500, Kathleen
>>> > wrote:
>>>
>>>> It also make my kids shudder and swallow hard when confronted with
>>>> green bean casserole at extended family potlucks.
>>>
>>> I love that stuff. It's mandatory on Thanksgiving.
>>
>> My mother made a similar concoction when I was a kid but I could never
>> eat it because I had an uncle who had pigs on his farm and it looked
>> too much like pig slop. A few years ago my mother put me in charge of
>> making it for Thanksgiving dinner, but this time with the can of fried
>> onions. It was delicious.
>>
>>
> I find the normal green bean casserole to be rather insipid.
>


I posted before about the green bean and mushroom soup casserole looking
to much like pig slop and not being able to eat it. A few years ago we
had Christmas dinner here and my mother brought the ingredients and I
assembled and cooked it, so I had to try it. I was surprised to find
that it was quite tasty. never the less, it has not become a regular
dish in this household.

Jean B. wrote:
> Becca wrote:
>> Yes, the roux is dark. I wonder what the deal is with frozen
>> toast? It seems to fly off the shelves here, but I have never tried
>> it. Maybe we are missing something good. lol
>>
>>
>> Becca
>
> What on earth is meant by "frozen toast"? I see frozen Texas toast,
> but otherwise?????
>

Frozen Texas Toast is what I see in the supermarket. I have not tried
it, but it is popular and people keep buying it.


Becca

"Andy" wrote
> cshenk said...

>>> I also have committed the crime of buying SteakUms.
>>> I'll have to hang twice I guess.

>> Ohh Andy! You are a bad boy eh?
>>
>> Grin, I did that. I made a bunch of hard white rolls, layer5ed them
>> I was overseas and pining for anything 'American' seeming at the time
>> having been totally oriental eating for some time before it.

> Well on foreign shores that would be a good taste of home I suppose.
> All I can hear is "HANG HIM AGAIN! and AGAIN!"
> <VBG>

hehehe. My first meal stateside? A WHOPPER! They just do not make'm like
that overseas. I am not saying they are fantastic, but after 7 years, you
just gotta! We had McDonalds, pizza places, taco hell, KFC, Popeyes and
even a dairy queen (that did only ice creams). No whoppers and no roast
beast.

It was a toss up between a whopper and an arbys roast beast. Burger King
was closer ;-)

BTW, havent gotten steakums since. I can get better here now.

"Jean B." wrote

> You have reminded me... What ever became of those peanut butter slices
> that you could just put on the bread, thus not needing to spread anything?

OHMYGHOD!!! There are times I'm really happy to have left the country for a
while! That one must have happened when I was gone, thank goodness.

cshenk said...

> "Andy" wrote
>> cshenk said...
>
>>>> I also have committed the crime of buying SteakUms.
>>>> I'll have to hang twice I guess.
>
>>> Ohh Andy! You are a bad boy eh?
>>>
>>> Grin, I did that. I made a bunch of hard white rolls, layer5ed them
>>> I was overseas and pining for anything 'American' seeming at the time
>>> having been totally oriental eating for some time before it.
>
>> Well on foreign shores that would be a good taste of home I suppose.
>> All I can hear is "HANG HIM AGAIN! and AGAIN!"
>> <VBG>
>
> hehehe. My first meal stateside? A WHOPPER! They just do not make'm
> like that overseas. I am not saying they are fantastic, but after 7
> years, you just gotta! We had McDonalds, pizza places, taco hell, KFC,
> Popeyes and even a dairy queen (that did only ice creams). No whoppers
> and no roast beast.
>
> It was a toss up between a whopper and an arbys roast beast. Burger
> King was closer ;-)
>
> BTW, havent gotten steakums since. I can get better here now.


cshenk,

My first summer job during high school was running the Burger King burger
grilling machine.

The bad secret about it was I assembled the burger and bun and stacked them
into a steam oven that the other employees could fetch from.

Trouble was the bottom stacked burgers could sit there all day!!!

What the heck, I was 16 years old... and... girls... and a reputation...

Andy

On Mon, 06 Apr 2009 15:39:03 -0400, Tracy > wrote:

>He didn't see the fine print "product of china".
>Now, I am not too wiggy about stuff from China - but do we really need
>to go THAT far for garlic??

Unfortunately, it's a growing trend. American garlic is getting
scarce due to being priced out by China.

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

On Mon, 06 Apr 2009 11:59:56 -0500, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> >- frozen onions,
>> Did you mean onion rings or are there really frozen plain onions on
>> the shelf?
>
>I've bought fresh frozen pearl onions. In fact, there are some in the
>freezer right now. They were less than 1/2 the price of fresh!

OH! I was picturing rings or diced. Didn't even think about pearl
onions. I'd buy them if I needed them and thought about going to the
freezer section. They're going to be cooked anyway. I used to buy
the boxed peas and pearl onion mix.

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

On Mon, 06 Apr 2009 17:18:58 -0400, "Jean B." > wrote:

>Kajikit wrote:
>
>>
>> But there is one foodstuff that I would not buy even if you held a gun
>> to my head, and that is the abomination known as coolwhip! I don't
>> even like REAL cream, so I'm certainly not eating hydrogenated whale
>> blubber or whatever the heck fats they put in it..
>>
>[snip]
>
>Ewwwww. Coolwhip. My mother used that. Ugh.

I think it tastes pretty good. It's hard for me to tell it's just
whipped chemicals. Maybe I would if I ate it more. Dunno.

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

sf said...

>>Ewwwww. Coolwhip. My mother used that. Ugh.
>
> I think it tastes pretty good. It's hard for me to tell it's just
> whipped chemicals. Maybe I would if I ate it more. Dunno.


It looks good too... uhm... nevermind.

Wayne Boatwright wrote:
> On Mon 06 Apr 2009 02:13:27p, Jean B. told us...
>
>> Dave Smith wrote:
>>> sf wrote:
>>>> On Sun, 05 Apr 2009 18:37:53 -0500, Kathleen
>>>> > wrote:
>>>>
>>>>> It also make my kids shudder and swallow hard when confronted with
>>>>> green bean casserole at extended family potlucks.
>>>> I love that stuff. It's mandatory on Thanksgiving.
>>> My mother made a similar concoction when I was a kid but I could never
>>> eat it because I had an uncle who had pigs on his farm and it looked too
>>> much like pig slop. A few years ago my mother put me in charge of
>>> making it for Thanksgiving dinner, but this time with the can of fried
>>> onions. It was delicious.
>>>
>>>
>> I find the normal green bean casserole to be rather insipid.
>>
>
> I make it "semi" the traditional way, and only at Thanksgiving.. I will
> only use fresh green beans, cooked until just tender-crisp. The folks who
> make the canned fried onion rings now make a cheese-flavored version which
> I like better. I also reduce the amount of "sauce" (of soup and milk or
> whatever). I mix a fair amount of the onion rings in with the beans, and a
> very generous amount on top. I also add a can of B&B mushrooms to the mix.
>
Our green bean casserole was basically French-cut green beans,
bacon, sour cream, the onion rings.... Sour cream is much more to
my liking than CCMS.

--
Jean B.

Wayne Boatwright wrote:
> On Mon 06 Apr 2009 02:14:43p, Jean B. told us...
>
>> maxine wrote:
>>
>>> crustless peanut butter and jelly sandwiches.
>>> hot meal takehomes lobster
>>> puppy pads
>>>
>>> maxine in ri
>> You have reminded me... What ever became of those peanut butter
>> slices that you could just put on the bread, thus not needing to
>> spread anything?
>>
>
> UGH! Never saw them. Hope I never do. :-)
>
I never saw them, but I read about them. They seemed rather
stupid at the time.

--
Jean B.

Wayne Boatwright wrote:
> On Mon 06 Apr 2009 02:16:10p, Jean B. told us...
>
>> Dimitri wrote:
>>> "Andy" > wrote in message
>>> ...
>>>> Becca said...
>>>>
>>>>> Minute Rice
>>> Used in catering because it will hold shape and texture.
>> But, unless it has changed over the years (I bought/consumed it
>> when I was pretty young), you can tell it is Minute Rice....
>>
>
> Apparently, Jean, it has changed, though I have not bought any. Friends of
> ours had us over for dinner and one of the dishes was a rice pilaf. She used
> minute rice (she told me beforehand), and I really couldn't tell.
>
Really!!!!! It used to have that certain odd texture.

--
Jean B.

Dave Smith wrote:
> Jean B. wrote:
>> Dave Smith wrote:
>>> sf wrote:
>>>> On Sun, 05 Apr 2009 18:37:53 -0500, Kathleen
>>>> > wrote:
>>>>
>>>>> It also make my kids shudder and swallow hard when confronted with
>>>>> green bean casserole at extended family potlucks.
>>>>
>>>> I love that stuff. It's mandatory on Thanksgiving.
>>>
>>> My mother made a similar concoction when I was a kid but I could
>>> never eat it because I had an uncle who had pigs on his farm and it
>>> looked too much like pig slop. A few years ago my mother put me in
>>> charge of making it for Thanksgiving dinner, but this time with the
>>> can of fried onions. It was delicious.
>>>
>>>
>> I find the normal green bean casserole to be rather insipid.
>>
>
>
> I posted before about the green bean and mushroom soup casserole looking
> to much like pig slop and not being able to eat it. A few years ago we
> had Christmas dinner here and my mother brought the ingredients and I
> assembled and cooked it, so I had to try it. I was surprised to find
> that it was quite tasty. never the less, it has not become a regular
> dish in this household.

I have eaten it, but since I am used to one with a sour cream
base, the CCMS seems very bland to me.

--
Jean B.

Becca wrote:
> Jean B. wrote:
>> Becca wrote:
>>> Yes, the roux is dark. I wonder what the deal is with frozen
>>> toast? It seems to fly off the shelves here, but I have never tried
>>> it. Maybe we are missing something good. lol
>>>
>>>
>>> Becca
>>
>> What on earth is meant by "frozen toast"? I see frozen Texas toast,
>> but otherwise?????
>>
>
> Frozen Texas Toast is what I see in the supermarket. I have not tried
> it, but it is popular and people keep buying it.
>
> Becca

Okay, I thought you meant plain old toast, and that struck me as
mighty odd--since you'd have to toast it anyway.

I have not tried Texas toast.

--
Jean B.

Food I won't purchase again;

Deli salads. ( potato, noodle, tuna, egg, etc. )

I can remember having unexpected company.
Went to the local grocer for a couple of broasted chickens,
and 3 quarts of assorted salads. ( those containers looked so small )
At $3/pint.... I coulda bought sirloin and grilled it....


On the other hand, I did learn a valuable lesson from my older sis.
When company came, we never saw her... she spent all day in the
kitchen.... When I get company now, I send out for chicken, or
Chinese, or pizza, and spend the time being "hostly".

On Mon 06 Apr 2009 05:11:06p, Jean B. told us...

> Wayne Boatwright wrote:
>> On Mon 06 Apr 2009 02:16:10p, Jean B. told us...
>>
>>> Dimitri wrote:
>>>> "Andy" > wrote in message
>>>> ...
>>>>> Becca said...
>>>>>
>>>>>> Minute Rice
>>>> Used in catering because it will hold shape and texture.
>>> But, unless it has changed over the years (I bought/consumed it
>>> when I was pretty young), you can tell it is Minute Rice....
>>>
>>
>> Apparently, Jean, it has changed, though I have not bought any.
>> Friends of ours had us over for dinner and one of the dishes was a rice
>> pilaf. She used minute rice (she told me beforehand), and I really
>> couldn't tell.
>>
> Really!!!!! It used to have that certain odd texture.
>

Yes, I remember that from years ago. My mom bought a box once and none of
us liked it. It was never bought again. As I recall, part of the texture
issue was that of broken grains of rice, and somewhat rough.

--
Wayne Boatwright

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

On Mon 06 Apr 2009 05:09:44p, Jean B. told us...

> Wayne Boatwright wrote:
>> On Mon 06 Apr 2009 02:13:27p, Jean B. told us...
>>
>>> Dave Smith wrote:
>>>> sf wrote:
>>>>> On Sun, 05 Apr 2009 18:37:53 -0500, Kathleen
>>>>> > wrote:
>>>>>
>>>>>> It also make my kids shudder and swallow hard when confronted with
>>>>>> green bean casserole at extended family potlucks. I love that
>>>>>> stuff. It's mandatory on Thanksgiving.
>>>> My mother made a similar concoction when I was a kid but I could
>>>> never eat it because I had an uncle who had pigs on his farm and it
>>>> looked too
>>>> much like pig slop. A few years ago my mother put me in charge of
>>>> making it for Thanksgiving dinner, but this time with the can of
>>>> fried onions. It was delicious.
>>>>
>>>>
>>> I find the normal green bean casserole to be rather insipid.
>>>
>>
>> I make it "semi" the traditional way, and only at Thanksgiving.. I
>> will only use fresh green beans, cooked until just tender-crisp. The
>> folks who make the canned fried onion rings now make a cheese-flavored
>> version which I like better. I also reduce the amount of "sauce" (of
>> soup and milk or whatever). I mix a fair amount of the onion rings in
>> with the beans, and a very generous amount on top. I also add a can of
>> B&B mushrooms to the mix.
>>
> Our green bean casserole was basically French-cut green beans,
> bacon, sour cream, the onion rings.... Sour cream is much more to
> my liking than CCMS.
>

LIke it or not, CCMS is really inegral to the dish. I could see a
combination of both the CCMS and sour cream.

--
Wayne Boatwright

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

Wayne Boatwright wrote:
> On Mon 06 Apr 2009 05:11:06p, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Mon 06 Apr 2009 02:16:10p, Jean B. told us...
>>>
>>>> Dimitri wrote:
>>>>> "Andy" > wrote in message
>>>>> ...
>>>>>> Becca said...
>>>>>>
>>>>>>> Minute Rice
>>>>> Used in catering because it will hold shape and texture.
>>>> But, unless it has changed over the years (I bought/consumed it
>>>> when I was pretty young), you can tell it is Minute Rice....
>>>>
>>> Apparently, Jean, it has changed, though I have not bought any.
>>> Friends of ours had us over for dinner and one of the dishes was a rice
>>> pilaf. She used minute rice (she told me beforehand), and I really
>>> couldn't tell.
>>>
>> Really!!!!! It used to have that certain odd texture.
>>
>
> Yes, I remember that from years ago. My mom bought a box once and none of
> us liked it. It was never bought again. As I recall, part of the texture
> issue was that of broken grains of rice, and somewhat rough.
>
Or porous?

--
Jean B.

Wayne Boatwright wrote:
> On Mon 06 Apr 2009 05:09:44p, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Mon 06 Apr 2009 02:13:27p, Jean B. told us...
>>>
>>>> Dave Smith wrote:
>>>>> sf wrote:
>>>>>> On Sun, 05 Apr 2009 18:37:53 -0500, Kathleen
>>>>>> > wrote:
>>>>>>
>>>>>>> It also make my kids shudder and swallow hard when confronted with
>>>>>>> green bean casserole at extended family potlucks. I love that
>>>>>>> stuff. It's mandatory on Thanksgiving.
>>>>> My mother made a similar concoction when I was a kid but I could
>>>>> never eat it because I had an uncle who had pigs on his farm and it
>>>>> looked too
>>>>> much like pig slop. A few years ago my mother put me in charge of
>>>>> making it for Thanksgiving dinner, but this time with the can of
>>>>> fried onions. It was delicious.
>>>>>
>>>>>
>>>> I find the normal green bean casserole to be rather insipid.
>>>>
>>> I make it "semi" the traditional way, and only at Thanksgiving.. I
>>> will only use fresh green beans, cooked until just tender-crisp. The
>>> folks who make the canned fried onion rings now make a cheese-flavored
>>> version which I like better. I also reduce the amount of "sauce" (of
>>> soup and milk or whatever). I mix a fair amount of the onion rings in
>>> with the beans, and a very generous amount on top. I also add a can of
>>> B&B mushrooms to the mix.
>>>
>> Our green bean casserole was basically French-cut green beans,
>> bacon, sour cream, the onion rings.... Sour cream is much more to
>> my liking than CCMS.
>>
>
> LIke it or not, CCMS is really inegral to the dish. I could see a
> combination of both the CCMS and sour cream.
>
Well, it is to the classic recipe--since the recipe emanated from
Campbell's. that was in 1955, by the way.

--
Jean B.

On Mon, 06 Apr 2009 16:16:42 -0700, sf > wrote:

>On Mon, 06 Apr 2009 11:59:56 -0500, Omelet >
>wrote:
>
>>In article >,
>> sf > wrote:
>>
>>> >- frozen onions,
>>> Did you mean onion rings or are there really frozen plain onions on
>>> the shelf?
>>
>>I've bought fresh frozen pearl onions. In fact, there are some in the
>>freezer right now. They were less than 1/2 the price of fresh!
>
>OH! I was picturing rings or diced. Didn't even think about pearl
>onions. I'd buy them if I needed them and thought about going to the
>freezer section. They're going to be cooked anyway. I used to buy
>the boxed peas and pearl onion mix.

I haven't seen pearl onions... but they sell frozen diced onions with
the vegetables, and since the onions in 'stir fry mix' are always
soggy, slimy and gross (I have to pick them out before I eat it even
though I usually adore cooked onion) I can't imagine them coming out
any better by themselves! But maybe I'm terribly wrong...

On Mon 06 Apr 2009 05:43:25p, Jean B. told us...

> Wayne Boatwright wrote:
>> On Mon 06 Apr 2009 05:11:06p, Jean B. told us...
>>
>>> Wayne Boatwright wrote:
>>>> On Mon 06 Apr 2009 02:16:10p, Jean B. told us...
>>>>
>>>>> Dimitri wrote:
>>>>>> "Andy" > wrote in message
>>>>>> ...
>>>>>>> Becca said...
>>>>>>>
>>>>>>>> Minute Rice
>>>>>> Used in catering because it will hold shape and texture.
>>>>> But, unless it has changed over the years (I bought/consumed it
>>>>> when I was pretty young), you can tell it is Minute Rice....
>>>>>
>>>> Apparently, Jean, it has changed, though I have not bought any.
>>>> Friends of ours had us over for dinner and one of the dishes was a
>>>> rice pilaf. She used minute rice (she told me beforehand), and I
>>>> really couldn't tell.
>>>>
>>> Really!!!!! It used to have that certain odd texture.
>>>
>>
>> Yes, I remember that from years ago. My mom bought a box once and none
>> of us liked it. It was never bought again. As I recall, part of the
>> texture issue was that of broken grains of rice, and somewhat rough.
>>
> Or porous?
>

Yes, I'd forgotten that.

--
Wayne Boatwright

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

On Mon 06 Apr 2009 05:45:20p, Jean B. told us...

> Wayne Boatwright wrote:
>> On Mon 06 Apr 2009 05:09:44p, Jean B. told us...
>>
>>> Wayne Boatwright wrote:
>>>> On Mon 06 Apr 2009 02:13:27p, Jean B. told us...
>>>>
>>>>> Dave Smith wrote:
>>>>>> sf wrote:
>>>>>>> On Sun, 05 Apr 2009 18:37:53 -0500, Kathleen
>>>>>>> > wrote:
>>>>>>>
>>>>>>>> It also make my kids shudder and swallow hard when confronted with
>>>>>>>> green bean casserole at extended family potlucks. I love that
>>>>>>>> stuff. It's mandatory on Thanksgiving.
>>>>>> My mother made a similar concoction when I was a kid but I could
>>>>>> never eat it because I had an uncle who had pigs on his farm and it
>>>>>> looked too
>>>>>> much like pig slop. A few years ago my mother put me in charge of
>>>>>> making it for Thanksgiving dinner, but this time with the can of
>>>>>> fried onions. It was delicious.
>>>>>>
>>>>>>
>>>>> I find the normal green bean casserole to be rather insipid.
>>>>>
>>>> I make it "semi" the traditional way, and only at Thanksgiving.. I
>>>> will only use fresh green beans, cooked until just tender-crisp. The
>>>> folks who make the canned fried onion rings now make a cheese-flavored
>>>> version which I like better. I also reduce the amount of "sauce" (of
>>>> soup and milk or whatever). I mix a fair amount of the onion rings in
>>>> with the beans, and a very generous amount on top. I also add a can
of
>>>> B&B mushrooms to the mix.
>>>>
>>> Our green bean casserole was basically French-cut green beans, bacon,
>>> sour cream, the onion rings.... Sour cream is much more to my liking
>>> than CCMS.
>>>
>>
>> LIke it or not, CCMS is really inegral to the dish. I could see a
>> combination of both the CCMS and sour cream.
>>
> Well, it is to the classic recipe--since the recipe emanated from
> Campbell's. that was in 1955, by the way.
>

Yes, I remember that. In fact, my mother clipped the recipe from a
magazine and made it that year. I was 10 years old. At that time I didn't
much care for green beans, so that recipe got me to eat them because of the
onion rings. :-)

--
Wayne Boatwright

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

Wayne Boatwright wrote:
> On Mon 06 Apr 2009 05:45:20p, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Mon 06 Apr 2009 05:09:44p, Jean B. told us...
>>>
>>>> Wayne Boatwright wrote:
>>>>> On Mon 06 Apr 2009 02:13:27p, Jean B. told us...
>>>>>
>>>>>> Dave Smith wrote:
>>>>>>> sf wrote:
>>>>>>>> On Sun, 05 Apr 2009 18:37:53 -0500, Kathleen
>>>>>>>> > wrote:
>>>>>>>>
>>>>>>>>> It also make my kids shudder and swallow hard when confronted with
>>>>>>>>> green bean casserole at extended family potlucks. I love that
>>>>>>>>> stuff. It's mandatory on Thanksgiving.
>>>>>>> My mother made a similar concoction when I was a kid but I could
>>>>>>> never eat it because I had an uncle who had pigs on his farm and it
>>>>>>> looked too
>>>>>>> much like pig slop. A few years ago my mother put me in charge of
>>>>>>> making it for Thanksgiving dinner, but this time with the can of
>>>>>>> fried onions. It was delicious.
>>>>>>>
>>>>>>>
>>>>>> I find the normal green bean casserole to be rather insipid.
>>>>>>
>>>>> I make it "semi" the traditional way, and only at Thanksgiving.. I
>>>>> will only use fresh green beans, cooked until just tender-crisp. The
>>>>> folks who make the canned fried onion rings now make a cheese-flavored
>>>>> version which I like better. I also reduce the amount of "sauce" (of
>>>>> soup and milk or whatever). I mix a fair amount of the onion rings in
>>>>> with the beans, and a very generous amount on top. I also add a can
> of
>>>>> B&B mushrooms to the mix.
>>>>>
>>>> Our green bean casserole was basically French-cut green beans, bacon,
>>>> sour cream, the onion rings.... Sour cream is much more to my liking
>>>> than CCMS.
>>>>
>>> LIke it or not, CCMS is really inegral to the dish. I could see a
>>> combination of both the CCMS and sour cream.
>>>
>> Well, it is to the classic recipe--since the recipe emanated from
>> Campbell's. that was in 1955, by the way.
>>
>
> Yes, I remember that. In fact, my mother clipped the recipe from a
> magazine and made it that year. I was 10 years old. At that time I didn't
> much care for green beans, so that recipe got me to eat them because of the
> onion rings. :-)
>
Well, there IS that benefit. I suspect my mom cooked started
cooking the other some time after the classic recipe made its
debut. Unfortunately, I can't recall when that was though. I may
have THAT ad somewhere, but I doubt it is dated.

--
Jean B.

"sf" > wrote in message
...
> On Mon, 06 Apr 2009 09:44:45 -0400, Kajikit >
> wrote:
>
>>- frozen onions,
> Did you mean onion rings or are there really frozen plain onions on
> the shelf?
>
I once saw on a Sandra Lee show that there are frozen onions. I've been
seeing them chopped in the produce department, too, all ready for convenient
use. I like to chop onions so I don't bother.

>>spinach
> My children are spinach snobs too. As far as I'm concerned, fresh
> tastes just like frozen when it's cooked beyond a certain point, so I
> use frozen (well squeezed) in quiche, Joe's special, soup etc.
>
I agree. I like spinach both frozen and fresh (ok, in a bag).