.. . . is what's for dinner.
Some mini farfalle, cooked
Some mayo
Some Daisy brand light sour cream
Some dill weed
Some French's honey mustard
Some fine-cut celery
Two green onions, halved lengthwise and then thinly sliced (white part
only)
Some fine-cut yellow sweet pepper
Some frozen peas
Two hard-cooked eggs, quartered, for garnish
Cherry tomatoes for garnish
Toasted almonds on top (I don't have any cashews; I do have slivered
almonds)
A little Mrs. Dash and a leetle white pepper.

Chilling now and will be served in about 10 minutes. Accompanied by
some of yesterday's baguette, which will benefit by toasting.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

"Melba's Jammin'" > wrote in message
...
>. . . is what's for dinner.
> Some mini farfalle, cooked
> Some mayo
> Some Daisy brand light sour cream
> Some dill weed
> Some French's honey mustard
> Some fine-cut celery
> Two green onions, halved lengthwise and then thinly sliced (white part
> only)
> Some fine-cut yellow sweet pepper
> Some frozen peas
> Two hard-cooked eggs, quartered, for garnish
> Cherry tomatoes for garnish
> Toasted almonds on top (I don't have any cashews; I do have slivered
> almonds)
> A little Mrs. Dash and a leetle white pepper.
>
> Chilling now and will be served in about 10 minutes. Accompanied by
> some of yesterday's baguette, which will benefit by toasting.

Sounds very nice. I think I might put some old bay in and omit the honey
mustard. Daisy Light is the best.

In article >,
"cybercat" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> >. . . is what's for dinner.
>
> Sounds very nice. I think I might put some old bay in and omit the honey
> mustard. Daisy Light is the best.

I'm not so wild about Old Bay seasoning. I considered curry for about 5
seconds before deciding that's not a good idea since Himself doesn't
like curry. :-/ It was very tasty. There's about 3/4 of a
portion left for my lunch tomorrow.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Jun 17, 4:19*pm, Melba's Jammin' >
wrote:
> . . . is what's for dinner.
> Some mini farfalle, cooked
> Some mayo
> Some Daisy brand light sour cream
> Some dill weed
> Some French's honey mustard
> Some fine-cut celery
> Two green onions, halved lengthwise and then thinly sliced (white part
> only)
> Some fine-cut yellow sweet pepper
> Some frozen peas
> Two hard-cooked eggs, quartered, for garnish
> Cherry tomatoes for garnish
> Toasted almonds on top (I don't have any cashews; I do have slivered
> almonds)
> A little Mrs. Dash and a leetle white pepper.
>
> Chilling now and will be served in about 10 minutes. *Accompanied by
> some of yesterday's baguette, which will benefit by toasting.
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller- good news 4-6-2009
> "Be kind, for everyone you meet is fighting a great battle."
> -Philo of Alexandria

sounds like a wedding i attended once. the allotment was one cheese
sandwich per person, with super market potato salad, and cole slaw.

harriet & critters

In article >,
Melba's Jammin' > wrote:

> . . . is what's for dinner.
> Some mini farfalle, cooked
> Some mayo
> Some Daisy brand light sour cream
> Some dill weed
> Some French's honey mustard
> Some fine-cut celery
> Two green onions, halved lengthwise and then thinly sliced (white part
> only)
> Some fine-cut yellow sweet pepper
> Some frozen peas
> Two hard-cooked eggs, quartered, for garnish
> Cherry tomatoes for garnish
> Toasted almonds on top (I don't have any cashews; I do have slivered
> almonds)
> A little Mrs. Dash and a leetle white pepper.
>
> Chilling now and will be served in about 10 minutes. Accompanied by
> some of yesterday's baguette, which will benefit by toasting.

Sounds really tasty. :-)
I've only recently combined sour cream with mustard. It really does
work!
--
Peace! Om

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


Subscribe:

On Wed 17 Jun 2009 06:45:40p, Melba's Jammin' told us...

> In article >,
> "cybercat" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> >. . . is what's for dinner.
>>
>> Sounds very nice. I think I might put some old bay in and omit the honey
>> mustard. Daisy Light is the best.
>
> I'm not so wild about Old Bay seasoning. I considered curry for about 5
> seconds before deciding that's not a good idea since Himself doesn't
> like curry. :-/ It was very tasty. There's about 3/4 of a
> portion left for my lunch tomorrow.

Well, finally someone who feels the same way about Old Bay Seasoning as I
do. I'll never understand the hype. AFAIC, it's nothing more than
glorified season salt. I prefer using my own combination of spices/herbs
in recipes that call for OBS; e.g., crab cakes.

--
Wayne Boatwright
------------------------------------------------------------------------
There is no love sincerer than the love of food. ~George Bernard
Shaw, "The Revolutionist's Handbook," Man and Superman

"Wayne Boatwright" > wrote in message
5.247...
> On Wed 17 Jun 2009 06:45:40p, Melba's Jammin' told us...
>
>> In article >,
>> "cybercat" > wrote:
>>
>>> "Melba's Jammin'" > wrote in message
>>> ...
>>> >. . . is what's for dinner.
>>>
>>> Sounds very nice. I think I might put some old bay in and omit the honey
>>> mustard. Daisy Light is the best.
>>
>> I'm not so wild about Old Bay seasoning. I considered curry for about 5
>> seconds before deciding that's not a good idea since Himself doesn't
>> like curry. :-/ It was very tasty. There's about 3/4 of a
>> portion left for my lunch tomorrow.
>
> Well, finally someone who feels the same way about Old Bay Seasoning as I
> do. I'll never understand the hype. AFAIC, it's nothing more than
> glorified season salt. I prefer using my own combination of spices/herbs
> in recipes that call for OBS; e.g., crab cakes.
>
> --
> Wayne Boatwright

Snickering over what morons non Baltimorons are about Old Bay.

"Melba's Jammin'" > wrote in message
...
> In article >,
> "cybercat" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> >. . . is what's for dinner.
>>
>> Sounds very nice. I think I might put some old bay in and omit the honey
>> mustard. Daisy Light is the best.
>
> I'm not so wild about Old Bay seasoning. I considered curry for about 5
> seconds before deciding that's not a good idea since Himself doesn't
> like curry. :-/ It was very tasty. There's about 3/4 of a
> portion left for my lunch tomorrow.

I just grew up having shrimp salad witha little Old Bay. I have never met
the shrimp salad I did not like.

On Wed, 17 Jun 2009 18:19:49 -0500, Melba's Jammin'
> wrote:

>. . . is what's for dinner.
>Some mini farfalle, cooked
>Some mayo
>Some Daisy brand light sour cream
>Some dill weed
>Some French's honey mustard
>Some fine-cut celery
>Two green onions, halved lengthwise and then thinly sliced (white part
>only)
>Some fine-cut yellow sweet pepper
>Some frozen peas
>Two hard-cooked eggs, quartered, for garnish
>Cherry tomatoes for garnish
>Toasted almonds on top (I don't have any cashews; I do have slivered
>almonds)
>A little Mrs. Dash and a leetle white pepper.
>
>Chilling now and will be served in about 10 minutes. Accompanied by
>some of yesterday's baguette, which will benefit by toasting.

I'd put some shrimp in there too.

Lou

Melba's Jammin' wrote:
> . . . is what's for dinner.
> Some mini farfalle, cooked
> Some mayo
> Some Daisy brand light sour cream
> Some dill weed
> Some French's honey mustard
> Some fine-cut celery
> Two green onions, halved lengthwise and then thinly sliced (white part
> only)
> Some fine-cut yellow sweet pepper
> Some frozen peas
> Two hard-cooked eggs, quartered, for garnish
> Cherry tomatoes for garnish
> Toasted almonds on top (I don't have any cashews; I do have slivered
> almonds)
> A little Mrs. Dash and a leetle white pepper.
>
> Chilling now and will be served in about 10 minutes. Accompanied by
> some of yesterday's baguette, which will benefit by toasting.


That sounds delicious. Did Rob like it? I love shrimp but it's not
healthy for the cholesterol or gout-ly challenged. I eat it anyway....

;-)
gloria p

On Thu, 18 Jun 2009 02:11:05 GMT, Wayne Boatwright
> wrote:

>On Wed 17 Jun 2009 06:45:40p, Melba's Jammin' told us...
>
>> In article >,
>> "cybercat" > wrote:
>>
>>> "Melba's Jammin'" > wrote in message
>>> ...
>>> >. . . is what's for dinner.
>>>
>>> Sounds very nice. I think I might put some old bay in and omit the honey
>>> mustard. Daisy Light is the best.
>>
>> I'm not so wild about Old Bay seasoning. I considered curry for about 5
>> seconds before deciding that's not a good idea since Himself doesn't
>> like curry. :-/ It was very tasty. There's about 3/4 of a
>> portion left for my lunch tomorrow.
>
>Well, finally someone who feels the same way about Old Bay Seasoning as I
>do. I'll never understand the hype. AFAIC, it's nothing more than
>glorified season salt. I prefer using my own combination of spices/herbs
>in recipes that call for OBS; e.g., crab cakes.

I like Old Bay only one way - as a boil. Otherwise, keep it away from
my food.

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

On Wed, 17 Jun 2009 18:48:35 -0700 (PDT), "
> wrote:

>sounds like a wedding i attended once. the allotment was one cheese
>sandwich per person, with super market potato salad, and cole slaw.

I have you beat. I went to one that served cookies and punch. That's
it. There may have been a cake too, but there wasn't anything else.
It was an older couple who could afford to feed their guests real
food. All they needed to do was put out a few appetizers.

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

On Wed 17 Jun 2009 09:16:23p, sf told us...

> On Thu, 18 Jun 2009 02:11:05 GMT, Wayne Boatwright
> > wrote:
>
>>On Wed 17 Jun 2009 06:45:40p, Melba's Jammin' told us...
>>
>>> In article >, "cybercat"
>>> > wrote:
>>>
>>>> "Melba's Jammin'" > wrote in message
>>>> ...
>>>> >. . . is what's for dinner.
>>>>
>>>> Sounds very nice. I think I might put some old bay in and omit the
>>>> honey mustard. Daisy Light is the best.
>>>
>>> I'm not so wild about Old Bay seasoning. I considered curry for about
>>> 5 seconds before deciding that's not a good idea since Himself doesn't
>>> like curry. :-/ It was very tasty. There's about 3/4 of a
>>> portion left for my lunch tomorrow.
>>
>>Well, finally someone who feels the same way about Old Bay Seasoning as
>>I do. I'll never understand the hype. AFAIC, it's nothing more than
>>glorified season salt. I prefer using my own combination of
>>spices/herbs in recipes that call for OBS; e.g., crab cakes.
>
> I like Old Bay only one way - as a boil. Otherwise, keep it away from
> my food.
>

I confess I've only tried it as a boil once and that was with shrimp.
Didn't like it.

--
Wayne Boatwright
------------------------------------------------------------------------
There is no love sincerer than the love of food. ~George Bernard
Shaw, "The Revolutionist's Handbook," Man and Superman

cybercat wrote:

> "Wayne Boatwright" > wrote in message
> 5.247...
>> On Wed 17 Jun 2009 06:45:40p, Melba's Jammin' told us...
>>
>>> In article >,
>>> "cybercat" > wrote:
>>>
>>>> "Melba's Jammin'" > wrote in message
>>>> ...
>>>>> . . . is what's for dinner.
>>>>
>>>> Sounds very nice. I think I might put some old bay in and omit the
>>>> honey mustard. Daisy Light is the best.
>>>
>>> I'm not so wild about Old Bay seasoning. I considered curry for
>>> about 5 seconds before deciding that's not a good idea since
>>> Himself doesn't like curry. :-/ It was very tasty. There's
>>> about 3/4 of a portion left for my lunch tomorrow.
>>
>> Well, finally someone who feels the same way about Old Bay Seasoning
>> as I do. I'll never understand the hype. AFAIC, it's nothing more
>> than glorified season salt. I prefer using my own combination of
>> spices/herbs in recipes that call for OBS; e.g., crab cakes.
>>
>> --
>> Wayne Boatwright
>
> Snickering over what morons non Baltimorons are about Old Bay.


When Lil' Wayne first espied Old Bay seasoning he thought it was a nostrum
for the treatment of his pubic lice...

Now at times Lil' Wayne gets konfused: he uses Old Bay to powder his
lice-enkrusted pubes, and he uses RID to season his "seafood"...in any case
he still "itches", lol...

;-P


--
Best
Greg

On Thu, 18 Jun 2009 04:30:42 GMT, Wayne Boatwright
> wrote:

>I confess I've only tried it as a boil once and that was with shrimp.
>Didn't like it.

Maybe you used too much! I like the mesh bags.

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

sf wrote:

>
> I have you beat. I went to one that served cookies and punch. That's
> it. There may have been a cake too, but there wasn't anything else.
> It was an older couple who could afford to feed their guests real
> food.


I've always had the strong impression that cake-and-punch wedding
receptions in the church function room were a tried'n'true midwestern
Protestant thing. True or false?

gloria p

On Wed 17 Jun 2009 09:38:33p, sf told us...

> On Thu, 18 Jun 2009 04:30:42 GMT, Wayne Boatwright
> > wrote:
>
>>I confess I've only tried it as a boil once and that was with shrimp.
>>Didn't like it.
>
> Maybe you used too much! I like the mesh bags.
>


Maybe...it's been quite a while. But basically I just don't like the flavor
no matter how it's used.

--
Wayne Boatwright
------------------------------------------------------------------------
Plant a radish, get a radish, never any doubt. That's why I love
vegetables, you know what they're about! ~Tom Jones and Harvey Schmidt

On Wed, 17 Jun 2009 22:40:35 -0600, "gloria.p" >
wrote:

>sf wrote:
>
>>
>> I have you beat. I went to one that served cookies and punch. That's
>> it. There may have been a cake too, but there wasn't anything else.
>> It was an older couple who could afford to feed their guests real
>> food.
>
>
>I've always had the strong impression that cake-and-punch wedding
>receptions in the church function room were a tried'n'true midwestern
>Protestant thing. True or false?
>
This was a backyard reception in San Francisco. I think they were
married in the backyard too... it was a long time ago and I haven't
thought about the details since then. We laughed about the punch and
cookies "concept" recently because a family wedding (which will be the
polar opposite) is coming up soon.

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

On Thu, 18 Jun 2009 04:53:11 GMT, Wayne Boatwright
> wrote:

>On Wed 17 Jun 2009 09:38:33p, sf told us...
>
>> On Thu, 18 Jun 2009 04:30:42 GMT, Wayne Boatwright
>> > wrote:
>>
>>>I confess I've only tried it as a boil once and that was with shrimp.
>>>Didn't like it.
>>
>> Maybe you used too much! I like the mesh bags.
>>
>
>
>Maybe...it's been quite a while. But basically I just don't like the flavor
>no matter how it's used.

Yeah, that's the way I feel about it being sprinkled directly onto
food. When I boil crabs, the Old Bay is diluted by a lot of water and
the mixture has a distinct lemony flavor. I've never boiled shrimp.

OTOH, I definitely do not like the flavor of Zatarain's.

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

sf wrote:

> I like Old Bay only one way - as a boil. Otherwise, keep it away from my
> food.

I like Old Bay. I've even been known to sprinkle it on chicken prior to
roasting.

Bob

On Wed 17 Jun 2009 10:07:11p, sf told us...

> On Thu, 18 Jun 2009 04:53:11 GMT, Wayne Boatwright
> > wrote:
>
>>On Wed 17 Jun 2009 09:38:33p, sf told us...
>>
>>> On Thu, 18 Jun 2009 04:30:42 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>I confess I've only tried it as a boil once and that was with shrimp.
>>>>Didn't like it.
>>>
>>> Maybe you used too much! I like the mesh bags.
>>>
>>
>>
>>Maybe...it's been quite a while. But basically I just don't like the
>>flavor no matter how it's used.
>
> Yeah, that's the way I feel about it being sprinkled directly onto
> food. When I boil crabs, the Old Bay is diluted by a lot of water and
> the mixture has a distinct lemony flavor. I've never boiled shrimp.
>
> OTOH, I definitely do not like the flavor of Zatarain's.
>

I don't like Zatarain's either. Maybe I'm just overly picky about the
flavors I like to combine.

--
Wayne Boatwright
------------------------------------------------------------------------
No, I don't take soup. You can't build a meal on a lake. ~Elsie
de Wolfe (Lady Mendl)

Wayne Boatwright wrote:
>
> On Wed 17 Jun 2009 10:07:11p, sf told us...
>
> > On Thu, 18 Jun 2009 04:53:11 GMT, Wayne Boatwright
> > > wrote:
> >
> >>On Wed 17 Jun 2009 09:38:33p, sf told us...
> >>
> >>> On Thu, 18 Jun 2009 04:30:42 GMT, Wayne Boatwright
> >>> > wrote:
> >>>
> >>>>I confess I've only tried it as a boil once and that was with shrimp.
> >>>>Didn't like it.
> >>>
> >>> Maybe you used too much! I like the mesh bags.
> >>>
> >>
> >>
> >>Maybe...it's been quite a while. But basically I just don't like the
> >>flavor no matter how it's used.
> >
> > Yeah, that's the way I feel about it being sprinkled directly onto
> > food. When I boil crabs, the Old Bay is diluted by a lot of water and
> > the mixture has a distinct lemony flavor. I've never boiled shrimp.
> >
> > OTOH, I definitely do not like the flavor of Zatarain's.
> >
>
> I don't like Zatarain's either. Maybe I'm just overly picky about the
> flavors I like to combine.

I went and had to take a look see to figure out which one I used (is
this a potential RFC survey?). Old Bay is not something I've ever
bought for myself. Just looked - I'll use the Zatarain's crab boil
"(mesh) bag" in a pinch - but I like the liquid stuff better since it's
more 'intense' maybe. I think the liquid stuff is Zatarain's too,
except I don't have any on hand to confirm the brand. But dang it, I
have to go to a different grocery store just to get the liquid stuff!
The 'liquid stuff' is better to use for multiple batches, however,
because the mesh bags can be used only one time.

Sky, who makes sure that 'list' is handy!

OBFood: Don't forget the "list"!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Wed 17 Jun 2009 10:59:08p, Sky told us...

> Wayne Boatwright wrote:
>>
>> On Wed 17 Jun 2009 10:07:11p, sf told us...
>>
>> > On Thu, 18 Jun 2009 04:53:11 GMT, Wayne Boatwright
>> > > wrote:
>> >
>> >>On Wed 17 Jun 2009 09:38:33p, sf told us...
>> >>
>> >>> On Thu, 18 Jun 2009 04:30:42 GMT, Wayne Boatwright
>> >>> > wrote:
>> >>>
>> >>>>I confess I've only tried it as a boil once and that was with
shrimp.
>> >>>>Didn't like it.
>> >>>
>> >>> Maybe you used too much! I like the mesh bags.
>> >>>
>> >>
>> >>
>> >>Maybe...it's been quite a while. But basically I just don't like the
>> >>flavor no matter how it's used.
>> >
>> > Yeah, that's the way I feel about it being sprinkled directly onto
>> > food. When I boil crabs, the Old Bay is diluted by a lot of water and
>> > the mixture has a distinct lemony flavor. I've never boiled shrimp.
>> >
>> > OTOH, I definitely do not like the flavor of Zatarain's.
>> >
>>
>> I don't like Zatarain's either. Maybe I'm just overly picky about the
>> flavors I like to combine.
>
> I went and had to take a look see to figure out which one I used (is
> this a potential RFC survey?). Old Bay is not something I've ever
> bought for myself. Just looked - I'll use the Zatarain's crab boil
> "(mesh) bag" in a pinch - but I like the liquid stuff better since it's
> more 'intense' maybe. I think the liquid stuff is Zatarain's too,
> except I don't have any on hand to confirm the brand. But dang it, I
> have to go to a different grocery store just to get the liquid stuff!
> The 'liquid stuff' is better to use for multiple batches, however,
> because the mesh bags can be used only one time.
>
> Sky, who makes sure that 'list' is handy!
>
> OBFood: Don't forget the "list"!
>

I've never tried any of the liquid versions. I'm wondering now if there's
any significant difference in taste from the dry versions.

One thing I like equally well in both liquid and dry versions is
Worcestershire.

--
Wayne Boatwright
------------------------------------------------------------------------
We plan, we toil, we suffer ~in the hope of what? A camel ~load
of idol's eyes? The title deeds of Radio City? The empire of
Asia? A trip to the moon? No, no, no, no. Simply to wake just in
time to smell coffee and bacon and eggs. ~J.B. Priestly

Wayne Boatwright wrote:
>
> On Wed 17 Jun 2009 10:59:08p, Sky told us...
>
> > Wayne Boatwright wrote:
> >>
> >> I don't like Zatarain's either. Maybe I'm just overly picky about the
> >> flavors I like to combine.
> >
> > Old Bay is not something I've ever
> > bought for myself. Just looked - I'll use the Zatarain's crab boil
> > "(mesh) bag" in a pinch - but I like the liquid stuff better since it's
> > more 'intense' maybe.
>
> I've never tried any of the liquid versions. I'm wondering now if there's
> any significant difference in taste from the dry versions.

I've found the difference between the mesh bags & liquid stuff is
"intensity". I think it takes longer for a 'mesh bag' to steep than it
does a dose of the liquid stuff to diffuse in a large pot of (boiling)
water. The liquid stuff is very concentrated and don't ever try to
taste it <G> --- ask me how I know <VBFG>.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Wed 17 Jun 2009 11:12:43p, Sky told us...

> Wayne Boatwright wrote:
>>
>> On Wed 17 Jun 2009 10:59:08p, Sky told us...
>>
>> > Wayne Boatwright wrote:
>> >>
>> >> I don't like Zatarain's either. Maybe I'm just overly picky about
the
>> >> flavors I like to combine.
>> >
>> > Old Bay is not something I've ever
>> > bought for myself. Just looked - I'll use the Zatarain's crab boil
>> > "(mesh) bag" in a pinch - but I like the liquid stuff better since
it's
>> > more 'intense' maybe.
>>
>> I've never tried any of the liquid versions. I'm wondering now if
there's
>> any significant difference in taste from the dry versions.
>
> I've found the difference between the mesh bags & liquid stuff is
> "intensity". I think it takes longer for a 'mesh bag' to steep than it
> does a dose of the liquid stuff to diffuse in a large pot of (boiling)
> water. The liquid stuff is very concentrated and don't ever try to
> taste it <G> --- ask me how I know <VBFG>.
>
> Sky
>

Thanks, Sky...

--
Wayne Boatwright
------------------------------------------------------------------------
Proust had his madeleines; I am devastated by the scent of yeast
bread rising. ~Bert Greene

In article >,
"gloria.p" > wrote:
(particulars snipped)
> > Chilling now and will be served in about 10 minutes. Accompanied by
> > some of yesterday's baguette, which will benefit by toasting.
>
> That sounds delicious. Did Rob like it?
> gloria p

He did. He missed the salt a bit, though. I stopped using salt on the
stove (mostly) about 2-1/2 months ago.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

In article >,
Lou Decruss > wrote:

> On Wed, 17 Jun 2009 18:19:49 -0500, Melba's Jammin'
> > wrote:
>
> >. . . is what's for dinner.
> >Some mini farfalle, cooked
> >Some mayo
> >Some Daisy brand light sour cream
> >Some dill weed
> >Some French's honey mustard
> >Some fine-cut celery
> >Two green onions, halved lengthwise and then thinly sliced (white part
> >only)
> >Some fine-cut yellow sweet pepper
> >Some frozen peas
> >Two hard-cooked eggs, quartered, for garnish
> >Cherry tomatoes for garnish
> >Toasted almonds on top (I don't have any cashews; I do have slivered
> >almonds)
> >A little Mrs. Dash and a leetle white pepper.
> >
> >Chilling now and will be served in about 10 minutes. Accompanied by
> >some of yesterday's baguette, which will benefit by toasting.
>
> I'd put some shrimp in there too.
>
> Lou

Dayam!!! ROTFL! I did. I did. Honest. Lots of it, too.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Thu, 18 Jun 2009 06:02:56 GMT, Wayne Boatwright
> wrote:

>One thing I like equally well in both liquid and dry versions is
>Worcestershire.

That's a new one on me! L&P comes in a dry form??? Now I have to
look for it.

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

Wayne Boatwright wrote:
>
> I don't like Zatarain's either. Maybe I'm just overly picky about the
> flavors I like to combine.
>

My preference is Tony Chachere's.


Becca

On Thu, 18 Jun 2009 02:11:05 GMT, Wayne Boatwright wrote:

> On Wed 17 Jun 2009 06:45:40p, Melba's Jammin' told us...
>
>> In article >,
>> "cybercat" > wrote:
>>
>>> "Melba's Jammin'" > wrote in message
>>> ...
>>> >. . . is what's for dinner.
>>>
>>> Sounds very nice. I think I might put some old bay in and omit the honey
>>> mustard. Daisy Light is the best.
>>
>> I'm not so wild about Old Bay seasoning. I considered curry for about 5
>> seconds before deciding that's not a good idea since Himself doesn't
>> like curry. :-/ It was very tasty. There's about 3/4 of a
>> portion left for my lunch tomorrow.
>
> Well, finally someone who feels the same way about Old Bay Seasoning as I
> do. I'll never understand the hype. AFAIC, it's nothing more than
> glorified season salt. I prefer using my own combination of spices/herbs
> in recipes that call for OBS; e.g., crab cakes.

well, your choice whether you like it or not. but making your own would
daunt me a little.

INGREDIENTS

CELERY SALT (SALT, CELERY SEED), SPICES (INCLUDING MUSTARD, RED PEPPER,
BLACK PEPPER, BAY [LAUREL] LEAVES, CLOVES, ALLSPICE [PIMENTO], GINGER,
MACE, CARDAMOM, CINNAMON) AND PAPRIKA.

....as i have only have about half the ingredients. (yes, i'm a peasant.)

your pal,
blake

On Wed, 17 Jun 2009 21:38:33 -0700, sf wrote:

> On Thu, 18 Jun 2009 04:30:42 GMT, Wayne Boatwright
> > wrote:
>
>>I confess I've only tried it as a boil once and that was with shrimp.
>>Didn't like it.
>
> Maybe you used too much! I like the mesh bags.

for a boiling bag, i think you want more whole ingredients (or lightly
crushed) than a powder. something like pickling spices.

your pal,
blake

On Thu, 18 Jun 2009 05:38:50 GMT, Wayne Boatwright wrote:

> On Wed 17 Jun 2009 10:07:11p, sf told us...
>
>> On Thu, 18 Jun 2009 04:53:11 GMT, Wayne Boatwright
>> > wrote:
>>
>>>
>>>Maybe...it's been quite a while. But basically I just don't like the
>>>flavor no matter how it's used.
>>
>> Yeah, that's the way I feel about it being sprinkled directly onto
>> food. When I boil crabs, the Old Bay is diluted by a lot of water and
>> the mixture has a distinct lemony flavor. I've never boiled shrimp.
>>
>> OTOH, I definitely do not like the flavor of Zatarain's.
>>
>
> I don't like Zatarain's either. Maybe I'm just overly picky about the
> flavors I like to combine.

zatarain's creole seasoning is great on macaroni and cheese.

your pal,
blake

On Wed, 17 Jun 2009 22:04:09 -0700, sf wrote:

> On Wed, 17 Jun 2009 22:40:35 -0600, "gloria.p" >
> wrote:
>
>>sf wrote:
>>
>>>
>>> I have you beat. I went to one that served cookies and punch. That's
>>> it. There may have been a cake too, but there wasn't anything else.
>>> It was an older couple who could afford to feed their guests real
>>> food.
>>
>>
>>I've always had the strong impression that cake-and-punch wedding
>>receptions in the church function room were a tried'n'true midwestern
>>Protestant thing. True or false?
>>
> This was a backyard reception in San Francisco. I think they were
> married in the backyard too... it was a long time ago and I haven't
> thought about the details since then. We laughed about the punch and
> cookies "concept" recently because a family wedding (which will be the
> polar opposite) is coming up soon.

i was at a backyard wedding where someone tapped the beer keg before the
ceremony started. i looked on with great interest.

your pal,
blake

Melba's Jammin' wrote:
> . . . is what's for dinner.
> Some mini farfalle, cooked
> Some mayo
> Some Daisy brand light sour cream
> Some dill weed
> Some French's honey mustard
> Some fine-cut celery
> Two green onions, halved lengthwise and then thinly sliced (white part
> only)
> Some fine-cut yellow sweet pepper
> Some frozen peas
> Two hard-cooked eggs, quartered, for garnish
> Cherry tomatoes for garnish
> Toasted almonds on top (I don't have any cashews; I do have slivered
> almonds)
> A little Mrs. Dash and a leetle white pepper.
>
> Chilling now and will be served in about 10 minutes. Accompanied by
> some of yesterday's baguette, which will benefit by toasting.

Oh, that sounds fabulous!

My standard shrimp salad is really boring-sounding (just shrimp, mayo,
finely minced onions, finely minced celery, and salt/pepper), but it's
one of my favorite things. Our local Italian deli also makes it (and
it's obviously fresh and not packaged) and I love that, too. Cheaper to
make it myself, but sometimes I buy it there, anyway.

Mmmmmm.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

On Thu, 18 Jun 2009 16:05:05 GMT, blake murphy
> wrote:

>On Wed, 17 Jun 2009 21:38:33 -0700, sf wrote:
>
>> On Thu, 18 Jun 2009 04:30:42 GMT, Wayne Boatwright
>> > wrote:
>>
>>>I confess I've only tried it as a boil once and that was with shrimp.
>>>Didn't like it.
>>
>> Maybe you used too much! I like the mesh bags.
>
>for a boiling bag, i think you want more whole ingredients (or lightly
>crushed) than a powder. something like pickling spices.
>
I don't think it's powder, blake. Don't have any on hand to check.

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

On Thu, 18 Jun 2009 16:02:33 GMT, blake murphy
> wrote:

>well, your choice whether you like it or not. but making your own would
>daunt me a little.
>
>INGREDIENTS
>
>CELERY SALT (SALT, CELERY SEED), SPICES (INCLUDING MUSTARD, RED PEPPER,
>BLACK PEPPER, BAY [LAUREL] LEAVES, CLOVES, ALLSPICE [PIMENTO], GINGER,
>MACE, CARDAMOM, CINNAMON) AND PAPRIKA.
>
>...as i have only have about half the ingredients. (yes, i'm a peasant.)

Heh, I have practically everything - some (mace and cardamom) in
powdered, not whole form. No celery seed on hand though.

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

On Thu, 18 Jun 2009 15:07:16 -0700, sf wrote:

> On Thu, 18 Jun 2009 16:02:33 GMT, blake murphy
> > wrote:
>
>>well, your choice whether you like it or not. but making your own would
>>daunt me a little.
>>
>>INGREDIENTS
>>
>>CELERY SALT (SALT, CELERY SEED), SPICES (INCLUDING MUSTARD, RED PEPPER,
>>BLACK PEPPER, BAY [LAUREL] LEAVES, CLOVES, ALLSPICE [PIMENTO], GINGER,
>>MACE, CARDAMOM, CINNAMON) AND PAPRIKA.
>>
>>...as i have only have about half the ingredients. (yes, i'm a peasant.)
>
> Heh, I have practically everything - some (mace and cardamom) in
> powdered, not whole form. No celery seed on hand though.

hah! celery seed i got.

your pal,
blake

On Thu 18 Jun 2009 07:38:27a, sf told us...

> On Thu, 18 Jun 2009 06:02:56 GMT, Wayne Boatwright
> > wrote:
>
>>One thing I like equally well in both liquid and dry versions is
>>Worcestershire.
>
> That's a new one on me! L&P comes in a dry form??? Now I have to
> look for it.
>

I only found L&P in dry form once, but there are a number of other brands on
the markket. I've tried a couple and found them both very good. Google for
"Worcestershire powder".

--
Wayne Boatwright
------------------------------------------------------------------------
A gourmet who thinks of calories is like a tart who looks at her
watch. ~James Beard

On Thu 18 Jun 2009 09:02:33a, blake murphy told us...

> On Thu, 18 Jun 2009 02:11:05 GMT, Wayne Boatwright wrote:
>
>> On Wed 17 Jun 2009 06:45:40p, Melba's Jammin' told us...
>>
>>> In article >, "cybercat"
>>> > wrote:
>>>
>>>> "Melba's Jammin'" > wrote in message
>>>> ...
>>>> >. . . is what's for dinner.
>>>>
>>>> Sounds very nice. I think I might put some old bay in and omit the
>>>> honey mustard. Daisy Light is the best.
>>>
>>> I'm not so wild about Old Bay seasoning. I considered curry for about
>>> 5 seconds before deciding that's not a good idea since Himself doesn't
>>> like curry. :-/ It was very tasty. There's about 3/4 of a
>>> portion left for my lunch tomorrow.
>>
>> Well, finally someone who feels the same way about Old Bay Seasoning as
>> I do. I'll never understand the hype. AFAIC, it's nothing more than
>> glorified season salt. I prefer using my own combination of
>> spices/herbs in recipes that call for OBS; e.g., crab cakes.
>
> well, your choice whether you like it or not. but making your own would
> daunt me a little.
>
> INGREDIENTS
>
> CELERY SALT (SALT, CELERY SEED), SPICES (INCLUDING MUSTARD, RED PEPPER,
> BLACK PEPPER, BAY [LAUREL] LEAVES, CLOVES, ALLSPICE [PIMENTO], GINGER,
> MACE, CARDAMOM, CINNAMON) AND PAPRIKA.
>
> ...as i have only have about half the ingredients. (yes, i'm a
> peasant.)
>
> your pal,
> blake
>

I'm sure I have all of those, some in both ground and whole form. However,
that wouldn't necessarily be the mixture I would use, which is the reason I
don't care for Old Bay.

--
Wayne Boatwright
------------------------------------------------------------------------
Always eat grapes downward ~that is eat the best grapes first; in
this way there will be none better left on the bunch, and each
grape will seem good down to the last. If you eat the other way,
you will not have a good grape in the lot. ~Samuel Butler

On Fri, 19 Jun 2009 15:32:04 GMT, blake murphy
> wrote:

>On Thu, 18 Jun 2009 15:07:16 -0700, sf wrote:
>
>> On Thu, 18 Jun 2009 16:02:33 GMT, blake murphy
>> > wrote:
>>
>>>well, your choice whether you like it or not. but making your own would
>>>daunt me a little.
>>>
>>>INGREDIENTS
>>>
>>>CELERY SALT (SALT, CELERY SEED), SPICES (INCLUDING MUSTARD, RED PEPPER,
>>>BLACK PEPPER, BAY [LAUREL] LEAVES, CLOVES, ALLSPICE [PIMENTO], GINGER,
>>>MACE, CARDAMOM, CINNAMON) AND PAPRIKA.
>>>
>>>...as i have only have about half the ingredients. (yes, i'm a peasant.)
>>
>> Heh, I have practically everything - some (mace and cardamom) in
>> powdered, not whole form. No celery seed on hand though.
>
>hah! celery seed i got.
>
Between the two of us, we have the fixings for dinner.

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