Who wants cheesecake for breakfast?

I do!

OK, what? You?

Andy
--
Eat first, talk later.

On Thu, 04 Jun 2009 06:21:05 -0500, Andy > wrote:

>Who wants cheesecake for breakfast?
>
>I do!
>
>OK, what? You?
>
>Andy

Too sweet! I have a couple of pork sausages I'll make with some eggs
later this morning.
--
mad

"Andy" > wrote in message ...
> Who wants cheesecake for breakfast?
>
> I do!
>
> OK, what? You?
>
> Andy

Yawn.......

Segue said...

> Yawn.......


That was hardly worth the keystrokes, you needy child.

Andy

> Who wants cheesecake for breakfast?
>
> I do!
>
> OK, what? You?
>
> Andy
> --
> Eat first, talk later.



No thanks, Andy I never want cheesecake. (Thank goodness I never really
craved sweets.) Nor do I want to eat at the Cheesecake Factory I also
don't care if they serve Doctor Pepper at the Cheesecake Factory

When it gets later in the day I'll make bacon, eggs and wheat toast or
English muffins for breakfast. Then I'll start unpacking. Good lord, I
have a lot of unpacking to do. Yikes!

Jill

jmcquown said...

>> Who wants cheesecake for breakfast?
>>
>> I do!
>>
>> OK, what? You?
>>
>> Andy
>> --
>> Eat first, talk later.
>
>
>
> No thanks, Andy I never want cheesecake. (Thank goodness I never
> really craved sweets.) Nor do I want to eat at the Cheesecake Factory
> I also don't care if they serve Doctor Pepper at the Cheesecake
> Factory
>
> When it gets later in the day I'll make bacon, eggs and wheat toast or
> English muffins for breakfast. Then I'll start unpacking. Good lord, I
> have a lot of unpacking to do. Yikes!
>
> Jill


Hi Jill,

Welcome back! Missed you!

Did you Memphis in May BBQ too?

<smootch>

Andy
--
Eat first, talk later.

Andy wrote:
> Who wants cheesecake for breakfast?
>
> I do!
>
> OK, what? You?
>
> Andy

Fu qi fei pian (I hope I remembered how to spell this) and Sichuan
green beans.

--
Jean B.

On Thu, 04 Jun 2009 06:47:55 -0500, Andy wrote:

> Segue said...
>
>> Yawn.......
>
> That was hardly worth the keystrokes, you needy child.
>
> Andy

yeah, he must be an attention whore or something.

blake

On Thu, 04 Jun 2009 06:21:05 -0500, Andy > wrote:

>Who wants cheesecake for breakfast?
>
>I do!
>
>OK, what? You?
>
Cheesecake is good. It covers 3 food groups.

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

sf > wrote in

> Cheesecake is good. It covers 3 food groups.

Sugar, sugar and sugar!?!! Yummi!! :-)P I love it too... with a big glass
of orange juice (more sugar)!!

=.=.=.==
Begoluna
=.=.==.=

l, not -l wrote:

>
> On 4-Jun-2009, Andy > wrote:
>
> > Who wants cheesecake for breakfast?
> >
> > I do!
> >
> > OK, what? You?
>
> Two eggs, over, with a splash of Frank's hot sauce. A slice of ham.
> A piece of strawberry pie. Cup of milk. Two mugs of coffee.

Grapes. I usually have a bagel with cream cheese, but Thursday is
Chinese Food Day here at work, so I have a lighter breakfast than usual.




Brian

--
Day 122 of the "no grouchy usenet posts" project

Andy wrote:
> Who wants cheesecake for breakfast?
>
> I do!
>
> OK, what? You?
>
> Andy

What a silly question. Who *doesn't* want cheesecake for
breakfast. ;-)

Now, you've got me craving cheesecake. Sigh!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Default User said...

> Grapes. I usually have a bagel with cream cheese, but Thursday is
> Chinese Food Day here at work, so I have a lighter breakfast than usual.


Brian,

Grapes are great for breakfast!

My grape tree: http://i40.tinypic.com/24vo3l1.jpg It was a fun bunch.

Best,

Andy
--
Eat first, talk later.

Kate Connally said...

> Andy wrote:
>> Who wants cheesecake for breakfast?
>>
>> I do!
>>
>> OK, what? You?
>>
>> Andy
>
> What a silly question. Who *doesn't* want cheesecake for
> breakfast. ;-)
>
> Now, you've got me craving cheesecake. Sigh!
>
> Kate


Sorry! :-)

Andy wrote:
> Who wants cheesecake for breakfast?
>
> I do!
>
> OK, what? You?
>
> Andy
>

Andy, I was thinking about making cheesecake balls. You know, making a
cheesecake (no crust), then using a small scoop to make cheesecake
balls. I would freeze them, to make dipping them easier, but what would
I dip them in? Chocolate? I dunno, I am still thinking it over.


Becca

Becca said...

> Andy wrote:
>> Who wants cheesecake for breakfast?
>>
>> I do!
>>
>> OK, what? You?
>>
>> Andy
>>
>
> Andy, I was thinking about making cheesecake balls. You know, making a
> cheesecake (no crust), then using a small scoop to make cheesecake
> balls. I would freeze them, to make dipping them easier, but what would
> I dip them in? Chocolate? I dunno, I am still thinking it over.
>
>
> Becca


Becca,

You're waking up my sweet tooth, dammit! :-)

Let us know!

Best,

Andy
--
Eat first, talk later.

On Thu, 4 Jun 2009 18:00:23 GMT, "l, not -l" > wrote:

>
>On 4-Jun-2009, Begoluna > wrote:
>
>> sf > wrote in
>>
>> > Cheesecake is good. It covers 3 food groups.
>>
>> Sugar, sugar and sugar!?!! Yummi!! :-)P I love it too... with a big glass
>> of orange juice (more sugar)!!
>>
>> =.=.=.==
>> Begoluna
>> =.=.==.=
>
>Savory cheesecakes can be quite tasty and don't require sugar.

You're eating the wrong cheesecake if you think they are sweet. Do
you ever make them? Add more lemon or lighten up on the sugar.

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

"Andy" > wrote in message ...
> Who wants cheesecake for breakfast?
>
> I do!
>
> OK, what? You?
>
> Andy
> --
> Eat first, talk later.

Sounds good; I've not had cheesecake in a while.

I did have a Ray's onion bagel with cream cheese though. Once a week,
usually Thursday, I make a bagel for myself and co-worker for breakfast.
Friday she stops for the doughnuts.

Becca > wrote in :

> Andy, I was thinking about making cheesecake balls. You know, making a
> cheesecake (no crust), then using a small scoop to make cheesecake
> balls. I would freeze them, to make dipping them easier, but what would
> I dip them in? Chocolate? I dunno, I am still thinking it over.

You've just reinvented the Sara Lee Cheesecake Bites!! I haven't tried them
yet, but I have some in my refrigerator right now. I bet yours taste
better!! :-)

If you dip them in chocolate, don't stop the you could add coconut,
nuts, peanuts... anything that sticks to the dipping. Enjoy!

Sara Lee Cheesecake Bites
http://www.rffretailer.com/RFFR/Home...ecakeBites.gif

=.=.=.=.=
Begolunes
=.=.=.====

sf > wrote in
> On Thu, 4 Jun 2009 18:00:23 GMT, "l, not -l" > wrote:
>>On 4-Jun-2009, Begoluna > wrote:

>>> > Cheesecake is good. It covers 3 food groups.
>>>
>>> Sugar, sugar and sugar!?!! Yummi!! :-)P I love it too... with a big

> You're eating the wrong cheesecake if you think they are sweet. Do
> you ever make them? Add more lemon or lighten up on the sugar.

No, I don't make any kind of cheesecake at home. 8-( Sorry I don't know
about its sugar content. All I know is that I love it!!! And even more for
breakfast!!! :-)

=.=.=.=.=
Begolunes
=.=.=.=.=

Becca wrote:

> Andy, I was thinking about making cheesecake balls. You know, making a
> cheesecake (no crust), then using a small scoop to make cheesecake
> balls. I would freeze them, to make dipping them easier, but what would
> I dip them in? Chocolate? I dunno, I am still thinking it over.

Chocolate and graham cracker crumbs!

Bob

jmcquown wrote:

> > Who wants cheesecake for breakfast?
> >
> > I do!
> >
> > OK, what? You?
> >
> > Andy
> > --
> > Eat first, talk later.
>
>
>
> No thanks, Andy I never want cheesecake. (Thank goodness I never
really
> craved sweets.) Nor do I want to eat at the Cheesecake Factory I also
> don't care if they serve Doctor Pepper at the Cheesecake Factory


"No...never...never...not...don't..."


> When it gets later in the day I'll make bacon, eggs and wheat toast or
> English muffins for breakfast. Then I'll start unpacking. Good lord, I
> have a lot of unpacking to do. Yikes!


Since you junked all of your parents' stuff you should have a surfeit of
room...


--
Best
Greg

"Andy" > wrote in message ...
> jmcquown said...
>
>>> Who wants cheesecake for breakfast?
>>>
>>> I do!
>>>
>>> OK, what? You?
>>>
>>> Andy
>>> --
>>> Eat first, talk later.
>>
>>
>>
>> No thanks, Andy I never want cheesecake. (Thank goodness I never
>> really craved sweets.) Nor do I want to eat at the Cheesecake Factory
>> I also don't care if they serve Doctor Pepper at the Cheesecake
>> Factory
>>
>> When it gets later in the day I'll make bacon, eggs and wheat toast or
>> English muffins for breakfast. Then I'll start unpacking. Good lord, I
>> have a lot of unpacking to do. Yikes!
>>
>> Jill
>
>
> Hi Jill,
>
> Welcome back! Missed you!
>
> Did you Memphis in May BBQ too?
>
> <smootch>
>
> Andy
> --
> Eat first, talk later.



Nope, sorry! My plane landed in Memphis three days after the Memphis in May
BBQ Fest concluded. My friend Bettie's team did compete again this year
(The Parrothead Porkers, yes, they're Jimmy Buffet fans) and they took
second place in pork shoulders. Yay!

The entire move has been an ordeal. The Penske rental truck was a lemon
with major transmission problems. They had to send a wrecker to tow it out
of my driveway here in SC. We're lucky to have made it here. It's a good
thing we didn't stop for breakfast on the last leg of the trip, otherwise
I'd be stuck somewhere on the Interstate in Georgia.

Jill

jmcquown said...

> "Andy" > wrote in message
> ...
>> jmcquown said...
>>
>>>> Who wants cheesecake for breakfast?
>>>>
>>>> I do!
>>>>
>>>> OK, what? You?
>>>>
>>>> Andy
>>>> --
>>>> Eat first, talk later.
>>>
>>>
>>>
>>> No thanks, Andy I never want cheesecake. (Thank goodness I never
>>> really craved sweets.) Nor do I want to eat at the Cheesecake Factory
>>> I also don't care if they serve Doctor Pepper at the Cheesecake
>>> Factory
>>>
>>> When it gets later in the day I'll make bacon, eggs and wheat toast or
>>> English muffins for breakfast. Then I'll start unpacking. Good lord,
>>> I have a lot of unpacking to do. Yikes!
>>>
>>> Jill
>>
>>
>> Hi Jill,
>>
>> Welcome back! Missed you!
>>
>> Did you Memphis in May BBQ too?
>>
>> <smootch>
>>
>> Andy
>> --
>> Eat first, talk later.
>
>
>
> Nope, sorry! My plane landed in Memphis three days after the Memphis in
> May BBQ Fest concluded. My friend Bettie's team did compete again this
> year (The Parrothead Porkers, yes, they're Jimmy Buffet fans) and they
> took second place in pork shoulders. Yay!
>
> The entire move has been an ordeal. The Penske rental truck was a lemon
> with major transmission problems. They had to send a wrecker to tow it
> out of my driveway here in SC. We're lucky to have made it here. It's
> a good thing we didn't stop for breakfast on the last leg of the trip,
> otherwise I'd be stuck somewhere on the Interstate in Georgia.
>
> Jill


Jill,

Big changes like that are certainly trying! Take time off and chill and
forget about it, at least a little while, maybe?

Best,

Andy

On Thu, 04 Jun 2009 19:15:51 -0500, Becca > wrote:
>
> Andy, I was thinking about making cheesecake balls. You know, making a
> cheesecake (no crust), then using a small scoop to make cheesecake
> balls. I would freeze them, to make dipping them easier, but what would
> I dip them in? Chocolate? I dunno, I am still thinking it over.

What sort of crust do you usually use?

My mom uses crushed sweet cookies bound with melted butter to line the
pan so I wonder if rolling the cheesecake balls in crushed cookies
might be good: crunchy and creamy in a bite.

Matthew

--
Mail to this account goes to the bit bucket.
In the unlikely event you want to mail me replace usenet with my name

"Begoluna" > wrote in message
> You've just reinvented the Sara Lee Cheesecake Bites!! I haven't tried
> them
> yet, but I have some in my refrigerator right now. I bet yours taste
> better!! :-)
>

I got a container for free with a coupon and they were not worth the money.
All you taste is the graham cracker crumb.

On Fri, 5 Jun 2009 05:09:52 -0400, "jmcquown" >
wrote:

> It's a good
>thing we didn't stop for breakfast on the last leg of the trip, otherwise
>I'd be stuck somewhere on the Interstate in Georgia.

That would have been fine.

Lou

"Ed Pawlowski" > wrote in
> "Begoluna" > wrote in message

>> You've just reinvented the Sara Lee Cheesecake Bites!! I haven't
>> tried them

> I got a container for free with a coupon and they were not worth the
> money. All you taste is the graham cracker crumb.

I just went to my refrigerator... and I'm opening the box... the bucket...
and typing... I need four hands... :-D Oh, they look like tatter tots
(potato bites??!?)! :-D

OK... let me see... I couldn't tell exactly what it is... I take a bite...
some crumbs fall inside my keyboard... don't matter...

I just had five!! No, I don't taste the cheesecake flavour. All you taste
is the graham cracker crumb (©Ed)... just like you said! Thanks for the
warning anyways!! :-)

Anybody has a recipe for an easy (I prefer no bake) and flavourful (very
sweet, please) cheesecake?? :-? Thanks!!

=.=.=.==.=
Begolunes
=.=.=.=.==

l, not -l wrote:
> On 4-Jun-2009, "Jean B." > wrote:
>
>> Fu qi fei pian (I hope I remembered how to spell this) and Sichuan
>> green beans.
>
> Was Sichuam GB take-out our homemade? If homemade, how about sharing your
> recipe. I bought green beans this morning and planned to make Szechuan
> Green Beans with Ground Pork; I'd be interested in comparing recipes.
>
>
> * Exported from MasterCook *
>
> Szechuan Green Beans with Ground Pork
>
> Recipe By :Katie and Leeann Chin
> Serving Size : 6 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound ground pork -- lean
> 2 teaspoons cornstarch
> 1/4 teaspoon salt
> 1/4 teaspoon white pepper -- freshly ground
> 2 teaspoons peanut oil
> 5 cups green beans -- cut in halves
> 2 teaspoons fresh garlic -- minced
> 4 tablespoons hoisin sauce
> 2 teaspoons sugar
> 2 teaspoons crushed red pepper
> 4 teaspoons low-sodium soy sauce
> hot cooked white rice, if desired
>
> Combine the first 4 ingredients in a medium bowl. Heat oil in a large
> nonstick skillet over medium-high heat. Add pork mixture, beans, and garlic;
> cook 3 minutes or until pork loses its pink color, stirring to crumble.
>
> Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl,
> stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until
> thoroughly heated, stirring frequently.
>
> Description:
> "Szechuan cuisine refers to the hot, spicy dishes characteristic of the
> vast Szechuan province in southwestern China. You can substitute lean
> ground chicken or turkey for pork and asparagus for green beans."
> Source:
> "Cooking Light, APRIL 2006"
> S(Internet Address):
> "http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=11 73759"
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 277 Calories; 18g Fat (58.1% calories
> from fat); 15g Protein; 14g Carbohydrate; 3g Dietary Fiber; 55mg
> Cholesterol; 443mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2
> Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates.
>
> Serving Ideas : Serve over rice.

That was take-out. The recipes I see usually involve
double-cooking the beans. The first step is deep-frying them, and
I don't deep-fry. I am sure that recipes that interest me
wouldn't contain hoisin sauce, and they would contain bits of
Sichuan preserved vegetable [now I am blanking--IS that what the
little morsels are?].

--
Jean B.

Becca wrote:
> Andy wrote:
>> Who wants cheesecake for breakfast?
>>
>> I do!
>>
>> OK, what? You?
>>
>> Andy
>>
>
> Andy, I was thinking about making cheesecake balls. You know, making a
> cheesecake (no crust), then using a small scoop to make cheesecake
> balls. I would freeze them, to make dipping them easier, but what would
> I dip them in? Chocolate? I dunno, I am still thinking it over.
>
>
> Becca

I am thinking of making a nice LC cheesecake. (I recently was
trying on clothes. If THAT doesn't give a person a final shove
toward losing weight, I don't know what will.)

--
Jean B.

On Fri 05 Jun 2009 09:19:06a, Begoluna told us...

> "Ed Pawlowski" > wrote in
>> "Begoluna" > wrote in message
>
>>> You've just reinvented the Sara Lee Cheesecake Bites!! I haven't
>>> tried them
>
>> I got a container for free with a coupon and they were not worth the
>> money. All you taste is the graham cracker crumb.
>
> I just went to my refrigerator... and I'm opening the box... the
bucket...
> and typing... I need four hands... :-D Oh, they look like tatter tots
> (potato bites??!?)! :-D
>
> OK... let me see... I couldn't tell exactly what it is... I take a
bite...
> some crumbs fall inside my keyboard... don't matter...
>
> I just had five!! No, I don't taste the cheesecake flavour. All you taste
> is the graham cracker crumb (©Ed)... just like you said! Thanks for the
> warning anyways!! :-)
>
> Anybody has a recipe for an easy (I prefer no bake) and flavourful (very
> sweet, please) cheesecake?? :-? Thanks!!
>
> =.=.=.==.=
> Begolunes
> =.=.=.=.==
>

I'm sure someone does, but it wouldn't be me. I don't consider "no-bake"
cheesecakes to be real cheesecakes. Floavorful does *not* imply "very
sweet". Good cheesecakes are rarely "very sweet". Their flavor is
dependent on many variables such as the cheese, crust, eggs, a proper
amount of sugar, various add-ins or other flavored mixtures swirled through
the filling.

The difference between what you're looking for is like the difference
between instant pudding and a good homemade cooked pudding. There's no
comparison. An off-the-shelf cheesecake mix might satisfy your needs.
Tyhpically, they are no-bake and overly sweet.

The decline of *taste* among many people is mind-boggling. There is no
accounting for taste.

--
Wayne Boatwright
------------------------------------------------------------------------
Give me books, French wine, fruit, fine weather and a little music
played out of doors by somebody I do not know. ~John Keats

Begoluna wrote:
> Becca > wrote in :
>
>
>> Andy, I was thinking about making cheesecake balls. You know, making a
>> cheesecake (no crust), then using a small scoop to make cheesecake
>> balls. I would freeze them, to make dipping them easier, but what would
>> I dip them in? Chocolate? I dunno, I am still thinking it over.
>>
>
> You've just reinvented the Sara Lee Cheesecake Bites!! I haven't tried them
> yet, but I have some in my refrigerator right now. I bet yours taste
> better!! :-)
>
> If you dip them in chocolate, don't stop the you could add coconut,
> nuts, peanuts... anything that sticks to the dipping. Enjoy!
>
> Sara Lee Cheesecake Bites
> http://www.rffretailer.com/RFFR/Home...ecakeBites.gif
>
> =.=.=.=.=
> Begolunes
> =.=.=.====
>

Thanks for posting the link, I have not seen Sara Lee Cheesecake Bites
before.


Becca.

Bob Terwilliger wrote:
> Becca wrote:
>
>> Andy, I was thinking about making cheesecake balls. You know, making
>> a cheesecake (no crust), then using a small scoop to make cheesecake
>> balls. I would freeze them, to make dipping them easier, but what
>> would I dip them in? Chocolate? I dunno, I am still thinking it over.
>
> Chocolate and graham cracker crumbs!
>
> Bob

Good idea, thanks.


Becca
> .

Ed Pawlowski wrote:
> "Begoluna" > wrote in message
>
>> You've just reinvented the Sara Lee Cheesecake Bites!! I haven't tried
>> them
>> yet, but I have some in my refrigerator right now. I bet yours taste
>> better!! :-)
>>
>>
>
> I got a container for free with a coupon and they were not worth the money.
> All you taste is the graham cracker crumb.

That would be a disappointment, so thanks for letting me know.


Becca

Matthew Malthouse wrote:
> What sort of crust do you usually use?
>
> My mom uses crushed sweet cookies bound with melted butter to line the
> pan so I wonder if rolling the cheesecake balls in crushed cookies
> might be good: crunchy and creamy in a bite.
>
> Matthew

My cheesecakes are baked without a crust. Before I married him, I would
make a graham cracker crust. Where my husband grew up, cheesecakes did
not have a crust. It is all what you get used to, I guess.

Cookies are a good idea. I also thought of making a thin, lemon glaze
and dipping the cheesecake balls in that. First I have to wait and see
if it will work, but I think it will, my cheesecake is pretty dense.


Becca

Wayne Boatwright > wrote in

> no comparison. An off-the-shelf cheesecake mix might satisfy your
> needs. Tyhpically, they are no-bake and overly sweet.

That's exactly the cheesecake I eat!!! :-D Ooops!!! :-D

=.==.==.=
Begolunes
=.=.=.=.=

On Fri, 5 Jun 2009 05:09:52 -0400, "jmcquown" >
wrote:

>My plane landed in Memphis three days after the Memphis in May
>BBQ Fest concluded. My friend Bettie's team did compete again this year
>(The Parrothead Porkers, yes, they're Jimmy Buffet fans) and they took
>second place in pork shoulders. Yay!

That's great! Tell Betty a friend from rfc says congratulations.

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

On Fri 05 Jun 2009 08:25:17p, Begoluna told us...

> Wayne Boatwright > wrote in
>
>> no comparison. An off-the-shelf cheesecake mix might satisfy your
>> needs. Tyhpically, they are no-bake and overly sweet.
>
> That's exactly the cheesecake I eat!!! :-D Ooops!!! :-D
>
> =.==.==.=
> Begolunes
> =.=.=.=.=
>

There's nothing wrong with that as long as you like it. It's just not to my
taste. I prefer a heavy drier less sweet baked cheesecake. It would be a
dull world if everyone liked only one thing.

--
Wayne Boatwright
------------------------------------------------------------------------
I doubt whether the world holds for any one a more soul ~stirring
surprise than the first adventure with ice cream. ~Heywood Broun

On Fri, 05 Jun 2009 12:33:17 -0400, Jean B. wrote:

> l, not -l wrote:
>> On 4-Jun-2009, "Jean B." > wrote:
>>
>>> Fu qi fei pian (I hope I remembered how to spell this) and Sichuan
>>> green beans.
>>
>> Was Sichuam GB take-out our homemade? If homemade, how about sharing your
>> recipe. I bought green beans this morning and planned to make Szechuan
>> Green Beans with Ground Pork; I'd be interested in comparing recipes.
>>
>> * Exported from MasterCook *
>>
>> Szechuan Green Beans with Ground Pork
>>
>> Recipe By :Katie and Leeann Chin
>> Serving Size : 6 Preparation Time :0:00
>> Categories :
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 pound ground pork -- lean
>> 2 teaspoons cornstarch
>> 1/4 teaspoon salt
>> 1/4 teaspoon white pepper -- freshly ground
>> 2 teaspoons peanut oil
>> 5 cups green beans -- cut in halves
>> 2 teaspoons fresh garlic -- minced
>> 4 tablespoons hoisin sauce
>> 2 teaspoons sugar
>> 2 teaspoons crushed red pepper
>> 4 teaspoons low-sodium soy sauce
>> hot cooked white rice, if desired
>>
>> Combine the first 4 ingredients in a medium bowl. Heat oil in a large
>> nonstick skillet over medium-high heat. Add pork mixture, beans, and garlic;
>> cook 3 minutes or until pork loses its pink color, stirring to crumble.
>>
>> Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl,
>> stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until
>> thoroughly heated, stirring frequently.
>>
>>
>> Serving Ideas : Serve over rice.
>
> That was take-out. The recipes I see usually involve
> double-cooking the beans. The first step is deep-frying them, and
> I don't deep-fry. I am sure that recipes that interest me
> wouldn't contain hoisin sauce, and they would contain bits of
> Sichuan preserved vegetable [now I am blanking--IS that what the
> little morsels are?].

well, it seems to me i have seen recipes that didn't call for deep-frying,
but rather a lengthier stir-fry with maybe a little more oil. (the recipe
above doesn't call for the beans to be fried until they look a little
mottled, the effect you get from deep-frying.)

if you object to the hoisin, you could used some plain bean sauce, or sub
some hot bean paste and a little sweet bean paste for the hoisin and
crushed red pepper.

something like this, maybe:

<http://www.siliconeer.com/past_issues/2009/january-2009/jan09-recipe-szechuan-string-beans.html>

or this:

<http://www.seasonednoob.com/?p=345>

your pal,
blake

"sf" > wrote in message
...
> On Fri, 5 Jun 2009 05:09:52 -0400, "jmcquown" >
> wrote:
>
>>My plane landed in Memphis three days after the Memphis in May
>>BBQ Fest concluded. My friend Bettie's team did compete again this year
>>(The Parrothead Porkers, yes, they're Jimmy Buffet fans) and they took
>>second place in pork shoulders. Yay!
>
> That's great! Tell Betty a friend from rfc says congratulations.
>
> --

I'll be sure to tell her It's a shame there wasn't time to get together
with her and her husband. There was just too much for us to get done to
spend any time socializing. The day I talked with her she and her husband
had just made dozens of homemade seafood ravioli for the Italian Festival.
The ravioli making used to be a multi-generational thing but she lost her
mother last year and her daughter got married and sort of lost interest.
But Bettie and her husband are carrying on the tradition. I've been blessed
with a dozen of her ravioli in the past; fantastic! I was sorry we missed
out on that this year

Jill