In article >, Omelet > wrote:
>In article >,
> (Phred) wrote:
[snip]
>> Does your BBQ have a cover and, if so, do you cook roasts in it?
>
>Yes and yes, and I do like the wood smoke flavor.
>
>> My oven has been US for some time now. I've tried roasting pork,
>> lamb, beef, in an electric fry pan with a high-domed lid. They come
>> out okay, but not as good as in an oven IME. (Also, I don't really
>> attempt it often enough to get a truly consistent result.
>
>I consider that to be braising. <g> Not the same, I agree!
>
>I do, however, also own and use an electric table top roaster.
>It's quite the handy thing!
>
>> It has occurred to me that getting one of those hooded BBQs may be the
>> way to go if they're capable of cooking decent roasts -- hence my
>> request for guidance from the enlightened! (The BBQ approach has
>> another potential advantage too -- it would keep the heat outside the
>> house, which is not something to be lightly dismissed here in the deep
>> north of the deep south for many months of the year.)
>
>It works, but it takes skill that I am still learning!
>I love crispy skin on chicken and have had good luck getting that with
>the outdoor covered grill.
[snip]

Thanks for the response Om. (And thanks for yours too, aem.)


Cheers, Phred.

--
LID

In article >,
Joseph Littleshoes > wrote:

> Omelet wrote:
> > Joseph Littleshoes wrote:
> >
> >
> >>>Alternately, I'll nuke them and serve them steamed, or pressure cook
> >>>them and serve them mashed.
> >>
> >>That's about the only reason i have for using the pressure cooker, small
> >>reds, under pressure for a few minutes and then lightly salt & serve.
> >
> >
> > Try adding a bit of rosemary to that.
>
> ummmm....i think not. Not even butter or garlic, just fresh out of the
> PC (Pressure Cooker with a bit of salt.

Ok. I agree that spuds as a general rule don't need a LOT of help, I
just find that particular combo to be pleasant. YMMV as always. <g>
>
> Very fresh, young, new red potatoes not peeled & just cooked, served
> with a pinch of salt. As a delightful flavor its in my top 10 list of.
> Very close to the top. Its not my single most favorite flavor only
> because i don't have any one favorite flavor, i make no favorites among
> my favorites. A fully ripe, even slightly over ripe strawberry freshly
> plucked from its bush has got to be right up there with a steamed new
> potato.

And then there are sun warmed vine ripe tomatoes right off the vine...
<g>
>
> >
> >
> >>>I don't do a lot of baking so rarely serve them truly baked. (Been
> >>>without a stove now for about 3 years so cook everything on hot plates,
> >>>electric grill, microwave, or BBQ.)
> >>>
> >>>IMHO, coal BBQ baked are tastiest. <g>
> >>
> >>Stuck in the embers of a wood fire or in a fire pit dug in the sand on
> >>the beach with sea food, potatoes & unschucked corn on the cob and
> >>seaweed to steam it all with.
> >
> >
> > Oh hush. ;-) That sounds lovely!
>
> Its been a long time but in my youth such things were almost ordinary,
> routine and to be expected.
>
> Im trying to remember whether the corn & potatoes were on the bottom
> next to the fire and the sea food over them? or the other way around.
>
> I vaguely recall the fire pit being dug in the a.m. and a fire tended in
> it for several hours before any food was put in. As i recall only when
> the sea food began to arrive were layers of food put in and covered with
> sea weed, i think veggies went in first and the sea food over them,
> then more veggies & more sea food in layers.

<snipped more cool stuff for space>
Thanks for posting that. I enjoyed reading it!

> --
> Joseph Littleshoes
--
Peace! Om

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

Omelet wrote:
> Joseph Littleshoes wrote:
>
>
>>Omelet wrote:
>>
>>> Joseph Littleshoes wrote:
>>>
>>>
>
> <snipped more cool stuff for space>
> Thanks for posting that. I enjoyed reading it!
>
>
Apparently i like writing about food as much or more than i like
preparing and consuming it

Something about the apt art of description that i have got down pat,
"now only if i could 'do' dialogue." He wrote, hesitantly and with great
trepidation.
--
JL

On Apr 11, 11:45*pm, Joseph Littleshoes > wrote:
> Omelet wrote:
> > *Joseph Littleshoes *wrote:
>
> >>Omelet wrote:
>
> >>> Joseph Littleshoes wrote:
>
> > <snipped more cool stuff for space>
> > Thanks for posting that. I enjoyed reading it!
>
> Apparently i like writing about food as much or more than i like
> preparing and consuming it
>
> Something about the apt art of description that i have got down pat,
> "now only if i could 'do' dialogue." He wrote, hesitantly and with
> great trepidation.

Talk to me.

But not tonight. Goodnight all.

> --
> JL

--Bryan
The album, "School of the Americas" is now available online.
Go to: http://www.thebonobos.com/
Click on the album cover to purchase. This is a fold out case with a
lyrics booklet for only $9.99. That's right folks, only $9.99.

In article >,
Joseph Littleshoes > wrote:

> Omelet wrote:
> > Joseph Littleshoes wrote:
> >
> >
> >>Omelet wrote:
> >>
> >>> Joseph Littleshoes wrote:
> >>>
> >>>
> >
> > <snipped more cool stuff for space>
> > Thanks for posting that. I enjoyed reading it!
> >
> >
> Apparently i like writing about food as much or more than i like
> preparing and consuming it

I know what you mean. It's why we participate in these forums. <g>
It brought back some good memories of my Uncles beach parties in
Encinitas California. Driftwood makes for good fires.

>
> Something about the apt art of description that i have got down pat,
> "now only if i could 'do' dialogue." He wrote, hesitantly and with great
> trepidation.
> --
> JL

<chuckles>
--
Peace! Om

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

Bobo Bonobo® wrote:
> Talk to me.
>
> But not tonight. Goodnight all.

Hey, it's boboNOBRAINO the spammer! A two line response, and a four line
signature to try to sell your crappy album of a no name band no one
wants anyway. Plus the signature is intentionally not formatted
correctly so replies will not cut it from the reply. Take your spamming
elsewhere dumbshit! We all know you cannot cook and have no talent
whatsoever. So please spare us loser.


me2

On Apr 14, 4:57*am, nospam > wrote:
> Bobo Bonobo® wrote:
> > Talk to me.
>
> > But not tonight. *Goodnight all.
>
> Hey, it's boboNOBRAINO the spammer! A two line response, and a four line
> signature to try to sell your crappy album of a no name band no one
> wants anyway. Plus the signature is intentionally not formatted
> correctly so replies will not cut it from the reply. Take your spamming
> elsewhere dumbshit! We all know you cannot cook and have no talent
> whatsoever. So please spare us loser.

The album is rather good. In fact, I should offer some free mp3s to
all, regardless of whether or not we get along well on the NG. Even
you, Sheldon. Just email me.

Comments from those of you who've heard it, however positive or
negative, are welcomed.
>
> me2

--Bryan
The album, "School of the Americas" is now available online.
Go to: http://www.thebonobos.com/
Click on the album cover to purchase. This is a fold out case with a
lyrics booklet for only $9.99. That's right folks, only $9.99.

"Bobo Bonobo®" > wrote in message
...
On Apr 14, 4:57 am, nospam > wrote:
> Bobo Bonobo® wrote:
> > Talk to me.
>
> > But not tonight. Goodnight all.
>
> Hey, it's boboNOBRAINO the spammer! A two line response, and a four line
> signature to try to sell your crappy album of a no name band no one
> wants anyway. Plus the signature is intentionally not formatted
> correctly so replies will not cut it from the reply. Take your spamming
> elsewhere dumbshit! We all know you cannot cook and have no talent
> whatsoever. So please spare us loser.

The album is rather good. In fact, I should offer some free mp3s to
all, regardless of whether or not we get along well on the NG. Even
you, Sheldon. Just email me.

I'd prefer you just crawled in your hole and died... wtf do I have to do
with your BS, idiot.

On Tue, 14 Apr 2009 04:20:18 -0700 (PDT), Bobo Bonobo® wrote:

> On Apr 14, 4:57*am, nospam > wrote:
>> Bobo Bonobo® wrote:
>>> Talk to me.
>>
>>> But not tonight. *Goodnight all.
>>
>> Hey, it's boboNOBRAINO the spammer! A two line response, and a four line
>> signature to try to sell your crappy album of a no name band no one
>> wants anyway. Plus the signature is intentionally not formatted
>> correctly so replies will not cut it from the reply. Take your spamming
>> elsewhere dumbshit! We all know you cannot cook and have no talent
>> whatsoever. So please spare us loser.
>
> The album is rather good. In fact, I should offer some free mp3s to
> all, regardless of whether or not we get along well on the NG. Even
> you, Sheldon. Just email me.
>

if no one else has pointed out you're not supposed to be pimping your stuff
on the n.g., i will. you're not supposed to be pimping your stuff on the
n.g. this hasn't been a one-shot thing.

blake

On Apr 14, 10:21*am, blake murphy > wrote:
> On Tue, 14 Apr 2009 04:20:18 -0700 (PDT), Bobo Bonobo® wrote:
> > On Apr 14, 4:57*am, nospam > wrote:
> >> Bobo Bonobo® wrote:
> >>> Talk to me.
>
> >>> But not tonight. *Goodnight all.
>
> >> Hey, it's boboNOBRAINO the spammer! A two line response, and a four line
> >> signature to try to sell your crappy album of a no name band no one
> >> wants anyway. Plus the signature is intentionally not formatted
> >> correctly so replies will not cut it from the reply. Take your spamming
> >> elsewhere dumbshit! We all know you cannot cook and have no talent
> >> whatsoever. So please spare us loser.
>
> > The album is rather good. *In fact, I should offer some free mp3s to
> > all, regardless of whether or not we get along well on the NG. *Even
> > you, Sheldon. *Just email me.
>
> if no one else has pointed out you're not supposed to be pimping your stuff
> on the n.g., i will. *you're not supposed to be pimping your stuff on the
> n.g. *this hasn't been a one-shot thing.

As if I really care what you think. I'll still send you free mp3s
though, and I promise that they won't contain any adulterations like
backwards voices telling you to off yourself.
>
> blake

--Bryan

On Tue, 14 Apr 2009 10:00:32 -0700 (PDT), Bobo Bonobo® wrote:

> On Apr 14, 10:21*am, blake murphy > wrote:
>> On Tue, 14 Apr 2009 04:20:18 -0700 (PDT), Bobo Bonobo® wrote:
>>> On Apr 14, 4:57*am, nospam > wrote:
>>>> Bobo Bonobo® wrote:
>>>>> Talk to me.
>>
>>>>> But not tonight. *Goodnight all.
>>
>>>> Hey, it's boboNOBRAINO the spammer! A two line response, and a four line
>>>> signature to try to sell your crappy album of a no name band no one
>>>> wants anyway. Plus the signature is intentionally not formatted
>>>> correctly so replies will not cut it from the reply. Take your spamming
>>>> elsewhere dumbshit! We all know you cannot cook and have no talent
>>>> whatsoever. So please spare us loser.
>>
>>> The album is rather good. *In fact, I should offer some free mp3s to
>>> all, regardless of whether or not we get along well on the NG. *Even
>>> you, Sheldon. *Just email me.
>>
>> if no one else has pointed out you're not supposed to be pimping your stuff
>> on the n.g., i will. *you're not supposed to be pimping your stuff on the
>> n.g. *this hasn't been a one-shot thing.
>
> As if I really care what you think. I'll still send you free mp3s
> though, and I promise that they won't contain any adulterations like
> backwards voices telling you to off yourself.
>>

i just think it's pretty funny, given your propensity to insist that other
people follow *your* rules.

blake

On Apr 14, 8:06*am, "brooklyn1" > wrote:
> "Bobo Bonobo®" > wrote in message
>
> ...
> On Apr 14, 4:57 am, nospam > wrote:
>
> > Bobo Bonobo® wrote:
> > > Talk to me.
>
> > > But not tonight. Goodnight all.
>
> > Hey, it's boboNOBRAINO the spammer! A two line response, and a four line
> > signature to try to sell your crappy album of a no name band no one
> > wants anyway. Plus the signature is intentionally not formatted
> > correctly so replies will not cut it from the reply. Take your spamming
> > elsewhere dumbshit! We all know you cannot cook and have no talent
> > whatsoever. So please spare us loser.
>
> The album is rather good. *In fact, I should offer some free mp3s to
> all, regardless of whether or not we get along well on the NG. *Even
> you, Sheldon. *Just email me.
>
> I'd prefer you just crawled in your hole and died... wtf do I have to do
> with your BS, idiot.

But see, Sheldon, while a lot--maybe even most--of the folks here
don't care what I have to say, virtually no one cares what you think.

--Bryan

On Apr 15, 11:36*am, blake murphy > wrote:
> On Tue, 14 Apr 2009 10:00:32 -0700 (PDT), Bobo Bonobo® wrote:
> > On Apr 14, 10:21*am, blake murphy > wrote:
> >> On Tue, 14 Apr 2009 04:20:18 -0700 (PDT), Bobo Bonobo® wrote:
> >>> On Apr 14, 4:57*am, nospam > wrote:
> >>>> Bobo Bonobo® wrote:
> >>>>> Talk to me.
>
> >>>>> But not tonight. *Goodnight all.
>
> >>>> Hey, it's boboNOBRAINO the spammer! A two line response, and a four line
> >>>> signature to try to sell your crappy album of a no name band no one
> >>>> wants anyway. Plus the signature is intentionally not formatted
> >>>> correctly so replies will not cut it from the reply. Take your spamming
> >>>> elsewhere dumbshit! We all know you cannot cook and have no talent
> >>>> whatsoever. So please spare us loser.
>
> >>> The album is rather good. *In fact, I should offer some free mp3s to
> >>> all, regardless of whether or not we get along well on the NG. *Even
> >>> you, Sheldon. *Just email me.
>
> >> if no one else has pointed out you're not supposed to be pimping your stuff
> >> on the n.g., i will. *you're not supposed to be pimping your stuff on the
> >> n.g. *this hasn't been a one-shot thing.
>
> > As if I really care what you think. *I'll still send you free mp3s
> > though, and I promise that they won't contain any adulterations like
> > backwards voices telling you to off yourself.
>
> i just think it's pretty funny, given your propensity to insist that other
> people follow *your* rules.

What rules? Crappy cooking? Heck, knock yourself out, but I am
likely as not going to comment. Advising folks to cook with partially
hydrogenated fats is a public health issue. I'm almost to the point
of just doing shit specifically to aggravate you, but then there's the
fact that I nearly always cut someone extra slack if I agree with his
or her political views, and if you heard my band under different
circumstances, there's a decent chance you'd like it. At this point,
I doubt there's any way you could be objective, but free is free. As
far as pimping, dude, it's not like there's profit in it. At what
we're selling them for, we're not getting rich.

You seem to have a thing for me, personally, whereas I see you as part
of a crowd. If you post something I agree with, I second it. I don't
even dislike you, and in fact the only person on here I really dislike
is Sheldon, and everyone dislikes him, though I'd have to say I'm very
close to disliking Morrow. Log Cabin Republicans who go around
calling someone a child molester are pretty despicable.

You want flames, I'll oblige. I never KF anyone, and I'll answer
every challenge. I'm a Usenet veteran too, and I've mixed it up with
the best of them. I really get certain people's goat. You're not the
first nor the last.
>
> blake

Bryan, aka Bobo Bonobo http://www.TheBonobos.com

On Wed, 15 Apr 2009 17:44:59 -0700 (PDT), Bobo Bonobo® wrote:

> On Apr 15, 11:36*am, blake murphy > wrote:
>> On Tue, 14 Apr 2009 10:00:32 -0700 (PDT), Bobo Bonobo® wrote:
>>> On Apr 14, 10:21*am, blake murphy > wrote:
>>>> On Tue, 14 Apr 2009 04:20:18 -0700 (PDT), Bobo Bonobo® wrote:
>>>>> On Apr 14, 4:57*am, nospam > wrote:
>>>>>> Bobo Bonobo® wrote:
>>>>>>> Talk to me.
>>
>>>>>>> But not tonight. *Goodnight all.
>>
>>>>>> Hey, it's boboNOBRAINO the spammer! A two line response, and a four line
>>>>>> signature to try to sell your crappy album of a no name band no one
>>>>>> wants anyway. Plus the signature is intentionally not formatted
>>>>>> correctly so replies will not cut it from the reply. Take your spamming
>>>>>> elsewhere dumbshit! We all know you cannot cook and have no talent
>>>>>> whatsoever. So please spare us loser.
>>
>>>>> The album is rather good. *In fact, I should offer some free mp3s to
>>>>> all, regardless of whether or not we get along well on the NG. *Even
>>>>> you, Sheldon. *Just email me.
>>
>>>> if no one else has pointed out you're not supposed to be pimping your stuff
>>>> on the n.g., i will. *you're not supposed to be pimping your stuff on the
>>>> n.g. *this hasn't been a one-shot thing.
>>
>>> As if I really care what you think. *I'll still send you free mp3s
>>> though, and I promise that they won't contain any adulterations like
>>> backwards voices telling you to off yourself.
>>
>> i just think it's pretty funny, given your propensity to insist that other
>> people follow *your* rules.
>
> What rules? Crappy cooking? Heck, knock yourself out, but I am
> likely as not going to comment. Advising folks to cook with partially
> hydrogenated fats is a public health issue. I'm almost to the point
> of just doing shit specifically to aggravate you,

if by 'aggravate you,' you mean make me laugh at you, you're doing a fine
job.

blake

* Exported from MasterCook *

Creamy White Frosting

Recipe By :shared by Carol Peterson
Serving Size : 18 Preparation Time :0:20
Categories : Frostings/Fillings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup soft butter -- (1 stick)
1/2 cup vegetable shortening
1 cup granulated sugar
1 egg white -- beaten foamy*
2/3 cup lukewarm milk
1 teaspoon vanilla extract

With electric mixer, cream together the butter, shortening, and sugar.
Add egg white and beat well.
Add milk and vanilla slowly, and beat for 10 minutes.

Frosts: 2 - 9" layers or 1 -13x9" oblong

Description:
"This luscious frosting tastes like whipped cream!"
Source:
"Gail Wallen, RFC March 10, 1999 in thread, "Creamy White Frosting""

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

NOTES : Carol's comments:

Stands up well to heat and humidity.

For just us, I use a real egg white. For others, I use powdered egg
white that I buy he
http://www.maidofscandinavia.com/

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

> wrote in message
...
On Apr 9, 3:34 pm, Omelet > wrote:

> How do you most often serve potatoes?

1. mashed
2. baked (at least 2 hours to get that nice crispy 'shell')
3. oven fries

Got a potato ricer this week! Duchess potatoes yesturday and cottage pie
today. The family's going to hate mash potato by the time I've finished
experimenting on them!

Sarah



..

Damsel in dis Dress wrote:
> * Exported from MasterCook *
>
> Creamy White Frosting
>
> Recipe By :shared by Carol Peterson
> Serving Size : 18 Preparation Time :0:20
> Categories : Frostings/Fillings
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/2 cup soft butter -- (1 stick)
> 1/2 cup vegetable shortening
> 1 cup granulated sugar
> 1 egg white -- beaten foamy*
> 2/3 cup lukewarm milk
> 1 teaspoon vanilla extract
>
> With electric mixer, cream together the butter, shortening, and sugar.
> Add egg white and beat well.
> Add milk and vanilla slowly, and beat for 10 minutes.
>
> Frosts: 2 - 9" layers or 1 -13x9" oblong
>
> Description:
> "This luscious frosting tastes like whipped cream!"
> Source:
> "Gail Wallen, RFC March 10, 1999 in thread, "Creamy White Frosting""
>
> - - - - - - - - - - - - - - - - -
>
> NOTES : Carol's comments:
>
> Stands up well to heat and humidity.
>
> For just us, I use a real egg white. For others, I use powdered egg
> white that I buy he
> http://www.maidofscandinavia.com/

Thanks, I am saving this recipe.


Believe it or not, my mother makes frosting using lard. She is 80 yrs
old, drinks, smokes and is feeling fine (so far).


2 1/2 tbsp. flour
1/2 c. milk
1/4 c. lard
1/4 c. butter
1/2 c. powdered sugar
1 tsp. vanilla

Cook flour and milk until thick; cool. Add remaining ingredients
gradually; beat 4 minutes longer. Beat until thick with electric mixer


Becca

On Apr 16, 12:12*pm, "Sarah" > wrote:
> > wrote in message
>
> ...
> On Apr 9, 3:34 pm, Omelet > wrote:
>
> > How do you most often serve potatoes?
>
> 1. mashed
> 2. baked (at least 2 hours to get that nice crispy 'shell')
> 3. oven fries
>
> Got a potato ricer this week! Duchess potatoes yesturday and cottage pie
> today. The family's going to hate mash potato by the time I've finished
> experimenting on them!
>
> Sarah
>
> .

Ricers are great. Takes time, but the results are worth it.

I was also told about a way to boil with skin on and an easy way to
remove it. I'll try it and report back here via a separate thread.

On Thu, 16 Apr 2009 11:27:03 -0500, Becca > wrote:

>Damsel in dis Dress wrote:
>> * Exported from MasterCook *
>>
>> Creamy White Frosting
>
>
>Thanks, I am saving this recipe.

It is awesome frosting, despite having a sinister ingredient in it.
Doesn't matter how hot or humid it is, the frosting stays fresh and
yummy, and doesn't melt. Got lots of thumbs up at a Twin Cities
Cook-Out that happened on or near Barb Schaller's birthday.

>Believe it or not, my mother makes frosting using lard. She is 80 yrs
>old, drinks, smokes and is feeling fine (so far).
>
>
>2 1/2 tbsp. flour
>1/2 c. milk
>1/4 c. lard
>1/4 c. butter
>1/2 c. powdered sugar
>1 tsp. vanilla
>
>Cook flour and milk until thick; cool. Add remaining ingredients
>gradually; beat 4 minutes longer. Beat until thick with electric mixer

I've got a similar recipe that my mom made, but she used Crisco. Good
stuff, Maynard. Thanks for the memory.

* Exported from MasterCook *

Ice Cream Frosting

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Family Recipes Frostings/Fillings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk
6 tablespoons all-purpose flour
3/4 cup vegetable shortening
1 cup granulated sugar
1 dash salt
1 teaspoon vanilla extract

1. Combine milk and flour in small saucepan and cook together until
very, very thick. Cool thoroughly.
2. Cream shortening, sugar, and salt together, and add cooled flour
and milk mixture. Beat together with mixer until light and fluffy.
Add vanilla to taste.
3. Frost cake and cover with coconut.

FREEZES WELL.

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

In article
>,
wrote:

> On Apr 9, 3:34*pm, Omelet > wrote:
>
> > How do you most often serve potatoes?
>
> 1. mashed
> 2. baked (at least 2 hours to get that nice crispy 'shell')
> 3. oven fries
>

Oven fries are wonderful, especially lightly treated with seasoning
salt...
--
Peace! Om

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

In article >,
"Sarah" > wrote:

> > wrote in message
> ...
> On Apr 9, 3:34 pm, Omelet > wrote:
>
> > How do you most often serve potatoes?
>
> 1. mashed
> 2. baked (at least 2 hours to get that nice crispy 'shell')
> 3. oven fries
>
> Got a potato ricer this week! Duchess potatoes yesturday and cottage pie
> today. The family's going to hate mash potato by the time I've finished
> experimenting on them!
>
> Sarah

<lol> Ricers are great. Mom always had one. It's one of my earlier
childhood memories...
--
Peace! Om

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

"Omelet" > wrote in message
news
> In article
> >,
> wrote:
>
>> On Apr 9, 3:34 pm, Omelet > wrote:
>>
>> > How do you most often serve potatoes?
>>
>> 1. mashed
>> 2. baked (at least 2 hours to get that nice crispy 'shell')
>> 3. oven fries
>>
>
> Oven fries are wonderful, especially lightly treated with seasoning
> salt...
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.

I'm trying to avoid all carbs at the moment, in a feeble attempt to drop 20
pounds. The potato ricer took longer to arrive than my diet plans. Why do
all potatoes seem so delicious when your trying to avoid them?!
The cottage pie was devoured by DH, I'm planning on a light supper of smoked
mackerel.
I have detested the stuff for the whole of my life, and have suddenly
developed a craving for it. Gone through 4 packs, with 2 fillets per pack in
the last week!
Back on topic, a baked potato with cheese and lots of butter is delish,
especially with a hunk of grilled steak next to it!


Sarah

On Apr 16, 12:05*pm, Damsel in dis Dress >
wrote:
> On Thu, 16 Apr 2009 11:27:03 -0500, Becca > wrote:
> >Damsel in dis Dress wrote:
> >> * * * * * * * * * * * * Exported from MasterCook *
>
> >> * * * * * * * * * * * * * Creamy White Frosting
>
> >Thanks, I am saving this recipe.
>
> It is awesome frosting, despite having a sinister ingredient in it.

Lard isn't sinister, but since lard is generally just as expensive as
butter these days, why not all butter?

> Doesn't matter how hot or humid it is, the frosting stays fresh and
> yummy, and doesn't melt. *Got lots of thumbs up at a Twin Cities
> Cook-Out that happened on or near Barb Schaller's birthday.
>
> >Believe it or not, my mother makes frosting using lard. *She is 80 yrs
> >old, drinks, smokes and is feeling fine (so far).
>
> >2 1/2 tbsp. flour
> >1/2 c. milk
> >1/4 c. lard
> >1/4 c. butter
> >1/2 c. powdered sugar
> >1 tsp. vanilla
>
> >Cook flour and milk until thick; cool. Add remaining ingredients
> >gradually; beat 4 minutes longer. Beat until thick with electric mixer
>
> I've got a similar recipe that my mom made, but she used Crisco. *

Back then, ou mothers didn't know better.

--Bryan, aka Bobo Bonobo http://www.TheBonobos.com

In article >,
"Sarah" > wrote:

> "Omelet" > wrote in message
> news
> > In article
> > >,
> > wrote:
> >
> >> On Apr 9, 3:34 pm, Omelet > wrote:
> >>
> >> > How do you most often serve potatoes?
> >>
> >> 1. mashed
> >> 2. baked (at least 2 hours to get that nice crispy 'shell')
> >> 3. oven fries
> >>
> >
> > Oven fries are wonderful, especially lightly treated with seasoning
> > salt...
> > --
> > Peace! Om
> >
> > Life isn't about waiting for the storm to pass.
> > It's about learning to dance in the rain.
> > -- Anon.
>
> I'm trying to avoid all carbs at the moment, in a feeble attempt to drop 20
> pounds. The potato ricer took longer to arrive than my diet plans. Why do
> all potatoes seem so delicious when your trying to avoid them?!

For the same reason that my plans when I reach my goal weight are to go
to "Outback" and have a damned baked potato with a rack of lamb. I've
been low carbing now for 10 months and have lost #45. But, I still have
#60 to go so that baked spud is at least another year off yet. <g>

> The cottage pie was devoured by DH, I'm planning on a light supper of smoked
> mackerel.
> I have detested the stuff for the whole of my life, and have suddenly
> developed a craving for it. Gone through 4 packs, with 2 fillets per pack in
> the last week!

<lol> Like me with my raw baby spinach craving for the past 2 months no
doubt.

> Back on topic, a baked potato with cheese and lots of butter is delish,
> especially with a hunk of grilled steak next to it!
>
>
> Sarah

Oh yes.

I think, of all the carbs I miss the most, it's spuds!
--
Peace! Om

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

> GUEST wrote:
> Another thread prompted this question...
>
> How do you most often serve potatoes?
>
> Lately, I cut them up and cook and serve them with whatever else
I'm
> cooking, or braise small ones whole. Spuds are easy and go well
that
> way.
>
> Alternately, I'll nuke them and serve them steamed, or pressure
cook
> them and serve them mashed.
>
> I don't do a lot of baking so rarely serve them truly baked. (Been
> without a stove now for about 3 years so cook everything on hot
plates,
> electric grill, microwave, or BBQ.)
>
> IMHO, coal BBQ baked are tastiest. <g>
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.

We like to bake our potatoes most, but only after
learning how to do it properly. Since we were given this tip, we
never use aluminum foil anymore.

Brush the skin of the potato with Olive oil, then sprinkle with sea
salt, rock salt or regular salt. Cook in the oven (with no foil).
Place a cookie sheet under the potatos to keep from leaking on the
bottom of the overn.

This is really good stuff!

In article >,
Damsel in dis Dress > wrote:

> For just us, I use a real egg white. For others, I use powdered egg
> white that I buy he
> http://www.maidofscandinavia.com/

FYI, Dams: The Maid is no longer. Now I have to go to Lyn's in
FRIDLEY, fercripesake!!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

In article >,
lid (pusz4frog) wrote:

> We like to bake our potatoes most, but only after
> learning how to do it properly. Since we were given this tip, we
> never use aluminum foil anymore.
>
> Brush the skin of the potato with Olive oil, then sprinkle with sea
> salt, rock salt or regular salt. Cook in the oven (with no foil).
> Place a cookie sheet under the potatos to keep from leaking on the
> bottom of the overn.
>
> This is really good stuff!

Sounds like it. :-)
Mom used to bake them just plain on a cookie sheet, and stick a potato
spike thru them to help them cook faster. That way the center gets done
faster so the outer part does not dry out.

Does anyone else here use potato nails?
--
Peace! Om

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

On Thu, 16 Apr 2009 20:06:46 -0500, Melba's Jammin'
> wrote:

>In article >,
> Damsel in dis Dress > wrote:
>
>> For just us, I use a real egg white. For others, I use powdered egg
>> white that I buy he
>> http://www.maidofscandinavia.com/
>
>FYI, Dams: The Maid is no longer. Now I have to go to Lyn's in
>FRIDLEY, fercripesake!!

That sucks! I had several things circled in their catalog. Another
dream shattered ...

Thanks for letting me know.

Carol

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

In article >,
Damsel in dis Dress > wrote:

> On Thu, 16 Apr 2009 20:06:46 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > Damsel in dis Dress > wrote:
> >
> >> For just us, I use a real egg white. For others, I use powdered egg
> >> white that I buy he
> >> http://www.maidofscandinavia.com/
> >
> >FYI, Dams: The Maid is no longer. Now I have to go to Lyn's in
> >FRIDLEY, fercripesake!!
>
> That sucks! I had several things circled in their catalog. Another
> dream shattered ...
>
> Thanks for letting me know.
>
> Carol

Lynn's (it does have two n's) had everything I was looking for when I
made my strike there in December. Maybe they'd mail stuff to you
despite lack of a website.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."