"The Ranger"

> My Italian friend, from Rome and living here temporarily, does know what >
> Italian Herb is, doesn't use McCormick (only one of many spice companies),
> and is still quite a cook. You're still wrong.

Said friend is IN the USA and probably read the label. There is no such
mixture here in Italy. There are some ground herb mixes w/o salt formulated
for meat, fish, salad and a seasoned salt called Salarom which contains
salt, rosemary, garlic and pepper. At Campo dei Fiori in Rome some vendors
mix and package seasonings w/o salt labeled "pasta puttanesca" etc., but
they sell them mostly to foreigners as far as I could see.

The hundreds of proprietary mixes of the US simply don't exist here. I hear
of many more in the UK, but they seem to be mostly for curry or some such.


>> C) The rest of the world has other spice mixes.
>> Usually better than the USAn stuff.

Not very many. I cook in lots of countries and they are few where I have
cooked, other than mixtures for foreign foods; i.e., Indonesian in Holland,
Indian in the UK, and if I travel all the way to Rome and go to a foreign
food shop I can buy a Moroccan rub for barbecue.
>
> No, just other. You're being provincial -- and still wrong.
>
I think you are wrong. He was a bit nasty about it, but less wrong than you
are.

"brooklyn1"

> Why vile... the herbs and spices are no different from >typical dago>
> seasoning blend. The rest is tenderizer >and relies on natural flavor >
> enhancers rather than salt.

You haven't a clue what you are talking about. Name a so-called dago spice
blend. I already did name one and told what is in it, and it sure isn't
that pile of stuff.

On Jun 22, 3:02*pm, "Giusi" > wrote:
>
>
> *I think there is rarely a reason to put more
> than 2 or 3 herbs in one dish. *They start to just be noise.

I could not agree more.

--Bryan

Giusi wrote:
> "The Ranger"
>
>> My Italian friend, from Rome and living here temporarily, does know what >
>> Italian Herb is, doesn't use McCormick (only one of many spice companies),
>> and is still quite a cook. You're still wrong.
>
> Said friend is IN the USA and probably read the label. There is no such
> mixture here in Italy. There are some ground herb mixes w/o salt formulated
> for meat, fish, salad and a seasoned salt called Salarom which contains
> salt, rosemary, garlic and pepper. At Campo dei Fiori in Rome some vendors
> mix and package seasonings w/o salt labeled "pasta puttanesca" etc., but
> they sell them mostly to foreigners as far as I could see.
>
> The hundreds of proprietary mixes of the US simply don't exist here. I hear
> of many more in the UK, but they seem to be mostly for curry or some such.
>
>
>>> C) The rest of the world has other spice mixes.
>>> Usually better than the USAn stuff.
>
> Not very many. I cook in lots of countries and they are few where I have
> cooked, other than mixtures for foreign foods; i.e., Indonesian in Holland,
> Indian in the UK, and if I travel all the way to Rome and go to a foreign
> food shop I can buy a Moroccan rub for barbecue.
>> No, just other. You're being provincial -- and still wrong.
>>
> I think you are wrong. He was a bit nasty about it, but less wrong than you
> are.
>
>
>

Thanks Giusi.

I believe this is an example of where knowledge/experience beats
blustering every time.

Bob

Bobo Bonobo® wrote:
> On Jun 22, 3:02 pm, "Giusi" > wrote:
>>
>> I think there is rarely a reason to put more
>> than 2 or 3 herbs in one dish. They start to just be noise.
>
> I could not agree more.
>
> --Bryan

Bobo - Don't you go knocking my stuffing for the Turkey. I'll have you
know, every one who's ever tasted it, asked for seconds. And no, I don't
have a recipe for it to share. I rarely use recipes anymore. To me,
(except for baking), recipes are for ideas, and for not forgetting
things on a grocery list. I have always used more than three herbs in my
stuffing.

Bob

"Bob Muncie" ha scritto nel messaggio
> Bobo Bonobo® wrote:
>> On Jun 22, 3:02 pm, "Giusi" > wrote:
>>>
>>> I think there is rarely a reason to put more
>>> than 2 or 3 herbs in one dish. They start to just be noise.
>>
>> I could not agree more.
>>
>> --Bryan
>
> Bobo - Don't you go knocking my stuffing for the Turkey. I'll have you >
> know, every one who's ever tasted it, asked for seconds. And no, I don't
> have a recipe for it to share. I rarely use recipes anymore. To me, >
> (except for baking), recipes are for ideas, and for not forgetting >
> things on a grocery list. I have always used more than three herbs in my
> stuffing.
>
> Bob

I use thyme and sage.... what else do you include?

On Jun 23, 5:37*am, Bob Muncie > wrote:
> Bobo Bonobo® wrote:
> > On Jun 22, 3:02 pm, "Giusi" > wrote:
>
> >> * I think there is rarely a reason to put more
> >> than 2 or 3 herbs in one dish. *They start to just be noise.
>
> > I could not agree more.
>
> > --Bryan
>
> Bobo - Don't you go knocking my stuffing for the Turkey. I'll have you
> know, every one who's ever tasted it, asked for seconds. And no, I don't
> have a recipe for it to share. I rarely use recipes anymore. To me,
> (except for baking), recipes are for ideas, and for not forgetting
> things on a grocery list. I have always used more than three herbs in my
> stuffing.

You could define it as one of those rare uses. So often recipes are
long laundry lists of ingredients. I just had an idea. What about
making a fairly unseasoned stuffing, then dividing it into 4 parts,
and seasoning each differently? Then put #1 in the front of the bird,
# 2 off to the sides, #3 in the middle, then cap the back with the 4th
flavor.

#1. a mushroom/carrot/celery stuffing
#2. stuffing with some cubed apple, and a tiny bit of brown sugar
#3. a traditional sage/onion stuffing that comprises at least half of
the total stuffing
#4. stuffing with chopped red chilies made with very concentrated
chicken stock

Better yet, make #s 1,2 and 4 with whole wheat and #3 with white. I'm
going to have to try that, and soon.
>
> Bob

--Bryan

Giusi wrote:
> "Bob Muncie" ha scritto nel messaggio
>> Bobo Bonobo® wrote:
>>> On Jun 22, 3:02 pm, "Giusi" > wrote:
>>>> I think there is rarely a reason to put more
>>>> than 2 or 3 herbs in one dish. They start to just be noise.
>>> I could not agree more.
>>>
>>> --Bryan
>> Bobo - Don't you go knocking my stuffing for the Turkey. I'll have you >
>> know, every one who's ever tasted it, asked for seconds. And no, I don't
>> have a recipe for it to share. I rarely use recipes anymore. To me, >
>> (except for baking), recipes are for ideas, and for not forgetting >
>> things on a grocery list. I have always used more than three herbs in my
>> stuffing.
>>
>> Bob
>
> I use thyme and sage.... what else do you include?
>
>

I at a minimum I use those two and rosemary. But I have added others
like marjoram, tarragon, oregano, and basil. Obviously not all at the
same time, but you know what they say about variety.

I cook by mood, and by taste most of the time.

Bob

Bobo Bonobo® wrote:
> On Jun 23, 5:37 am, Bob Muncie > wrote:
>> Bobo Bonobo® wrote:
>>> On Jun 22, 3:02 pm, "Giusi" > wrote:
>>>> I think there is rarely a reason to put more
>>>> than 2 or 3 herbs in one dish. They start to just be noise.
>>> I could not agree more.
>>> --Bryan
>> Bobo - Don't you go knocking my stuffing for the Turkey. I'll have you
>> know, every one who's ever tasted it, asked for seconds. And no, I don't
>> have a recipe for it to share. I rarely use recipes anymore. To me,
>> (except for baking), recipes are for ideas, and for not forgetting
>> things on a grocery list. I have always used more than three herbs in my
>> stuffing.
>
> You could define it as one of those rare uses. So often recipes are
> long laundry lists of ingredients. I just had an idea. What about
> making a fairly unseasoned stuffing, then dividing it into 4 parts,
> and seasoning each differently? Then put #1 in the front of the bird,
> # 2 off to the sides, #3 in the middle, then cap the back with the 4th
> flavor.
>
> #1. a mushroom/carrot/celery stuffing
> #2. stuffing with some cubed apple, and a tiny bit of brown sugar
> #3. a traditional sage/onion stuffing that comprises at least half of
> the total stuffing
> #4. stuffing with chopped red chilies made with very concentrated
> chicken stock
>
> Better yet, make #s 1,2 and 4 with whole wheat and #3 with white. I'm
> going to have to try that, and soon.
>> Bob
>
> --Bryan

Experimentation is never a wrong way to go, but if in cooking, there are
never leftovers, and you pretty much experiment within your zone of
comfort at all times, you can't be told "you're doing it wrong".


Bob

On Mon, 22 Jun 2009 17:11:11 +0200, Michael Kuettner wrote:

> blake murphy wrote:
>> On Sat, 20 Jun 2009 14:02:10 -0400, Bob Muncie wrote:
>>>
>>> But Michael & Jill make valid points. If you are posting a recipe, you
>>> should not use brand specific references, or a custom type blend of
>>> things unless you can also describe them so everyone can enjoy. Sort of
>>> like your breakdown of the blends which you can get from the ingredient
>>> list on the spice blend itself. I think that is likely where you got
>>> your breakdown/description.
>>>
>>
>> i don't think i would ask people to go that extra mile. most are
>> familiar with these types of spice blends, and if brand names are used,
>> google can usually unearth specific ingredients.
>>
> Nope. Most USAns might be. The rest of the world isn't.
> What you sell as "Italian herb-mix" an Italian wouldn't recognize, eg.
>
> If a recipe for a mix has only one natural ingredient (flour) in
> it, but 2 spice mixes and "garlic powder", I'm really not motivated
> to look any further. A visit to McDonalds would take less time
> and couldn't be worse (and I hate McD).
>
> Cheers,
>
> Michael Kuettner

well, sure - i skip (or think of a substitute) when i see garlic powder,
too. but still, if a mix is what you use when you cook it, i think that's
what you should say. otherwise (as i said in another post) how could you
vouch for the results?

your pal,
blake

On Tue, 23 Jun 2009 05:09:27 -0700 (PDT), Bobo Bonobo®
> wrote:

>#2. stuffing with some cubed apple, and a tiny bit of brown sugar

Cubed apple and onion with... *chervil*. Add water chestnuts or
walnuts/pecans for crunch. Moisten with stock.

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

On Mon, 22 Jun 2009 21:26:02 +0200, Michael Kuettner wrote:

> The Ranger wrote:
>> Michael Kuettner > wrote in message
>> ...
>> [snip]
>>> Nope. Most USAns might be. The rest of the world isn't.
>>> What you sell as "Italian herb-mix" an Italian wouldn't
>>> recognize, eg.
>>
>> I'll have to let the Fins, Scots, Irish, English, Swedes, Italians,
>> French, and Germans know their culinary educations are lacking with
>> regard to American spices and the mixes produced thus. They need to get
>> with the program.
>>
> American spices and mixes?
> <snort>
> USAn garbage, you mean.
>
>> Oh. Wait. They already understood spice blends because they _are_
>> available internationally -- specifically in the EU... Maybe not from
>> McCormicks or Spice Islands but there are blends available from local
>> sources that don't require seperate ingredients from the end user.
>>
>
> You still don't get the point ?
> Let me be a little blunter then.
> The dreck USAns sell as spice-mixes wouldn't be sold as pig-slop over here.
> McComics tries their debut in Switzerland; 3rd grade spices and the
> mixes don't sell. People able to get real spices wouldn't look at McComics
> twice.
> Oh, wait, you think "gawd's own country" is leading in international
> cuisine ?
> Well, only as a negative example.
>
> Now bugger off and put your "spice mixes" in your "food".
>
> Cheers,
>
> Michael Kuettner

careful, you're turning into bobo. next you'll be saying mccormick
executives should be shot.

your pal,
blake

On Tue, 23 Jun 2009 00:01:24 +0200, Michael Kuettner wrote:

> The Ranger wrote:
>> Michael Kuettner > whinged in message
>> ...
>> [snip forgettable banality]
>>
>> Mikey, Mikey, Mikey... Don't start spitting at the screen because you're
>> wrong. That's so already-done.
>>
> I don't spit on the screen.
> I just stated that no Italian would recognize the USAn "Italian herb-mix"
> as Italian. Read more carefully.
>
>> Pruscian pride aside, you stated that "the rest of the world" doesn't
>> recognize mixes, specifically the Italian herb mix.
>>
> A) It's Prussian
> B) As an Austrian, I'm definitely not A)
> C) The rest of the world has other spice mixes.
> Usually better than the USAn stuff.
>
>> Man up. You were wrong.
>>
> Not really.
> Use your mixes and stay safe and sound in the belief that the
> rest of the world uses them (USAn flavour), too.
> We don't. But don't let that disturb your world-view, that
> anyone hearing "steak-mix" immediately thinks : "Gosh !
> That's McCormick ! USA !!!!"
>
> Cheers,
>
> Michael Kuettner

jeez, michael, calm down and have a drink of some locally fermented and
distilled product.

your pal,
blake

fOn Mon, 22 Jun 2009 13:39:11 -0400, Bob Muncie wrote:

> blake murphy wrote:
>> On Sat, 20 Jun 2009 15:32:45 -0400, Bob Muncie wrote:
>>
>>>
>>> You also point out something that bothers me at times. Why the packaged
>>> anything other than the individual product? When I see add a package of
>>> Lipton Onion soup mix, etc. in a recipe, I cringe a little bit. I'd much
>>> rather see, "and add 2 Tbs of minced onion, and salt to taste".
>>>
>>> Regards,
>>>
>>> Bob
>>
>> why? if people use lipton soup in their recipe, that's what they should
>> say. how could they vouch for the results if they listed the ingredients
>> in what they actually used in the recipe instead, guessing at the
>> propartions, etc.?
>>
>> if you want to do such a translation, no one's stopping you. sheesh.
>>
>> your pal,
>> blake
>
> Wrong Blake... the listing of ingredients (at least in the US) are
> directly proportional to what is in the product, so if the first word on
> the list is water, I tend to just put it back on the shelf.
>
> Bob

well, that's your privilege.

and i'm well aware of the fact that the ingredient with the greatest amount
is listed first and so on, but you will still have to guess the exact
proportions. is it eighty percent salt, or sixty percent? what about the
next ingredient - is it fifteen percent or ten? and so on.

unless you're cooking every single recipe that comes down the r.f.c. pike,
i don't see what the issue is. if it looks appealing cook it. if not,
don't. sheesh.

your pal,
blake

On Mon, 22 Jun 2009 15:21:12 -0400, Bob Muncie wrote:

> Dave wrote:
>>
>>
>> I get the feeling that it wouldn't have mattered if the OP had listed
>> the ingredients.
>> You and others would have nitpicked it to death, anyway.
>>
>> Dave
>
> Sigh... No matter the point you try to make, some few will never get it.
>
> To say "X" things exist in a recipe should normally be a requirement.
> The actual amounts aren't really necessary unless you are baking
> something... It's not wrong to say "and season to taste with X".
>
> Bob

how about we name you Royal Exchequer for Recipes, and filter all
submissions through you? maybe you can split the duties with bobo.

blake

On Mon, 22 Jun 2009 13:40:03 -0400, Bob Muncie wrote:

> blake murphy wrote:
>> On Sat, 20 Jun 2009 14:14:34 -0400, jmcquown wrote:

>>> My backyard is pretty much next to a salt marsh, so you'd be surprised
>>> Point is, those other packaged mixes contain some form of artificial
>>> preservatives and lots of salt. Dehydrated... carrot, celery... Pete, I
>>> *know* you're not purposely misunderstanding how easy it is to use real
>>> ingredients to make the same dish. Next you'll be telling me the mushrooms
>>> should have been dehydrated then rehydrated.
>>>
>>> Jill
>>
>> so if he'd said 'lots of salt, dehydrated carrot, celery' etc. instead of
>> of 'steak seasoning,' would you have felt better about the recipe?
>>
>> your pal,
>> blake
>
> How about listing them in the same order that's on the package... and yes.
>
> Bob

yes, your majesty. will there be anything else?

blake

On Mon, 22 Jun 2009 22:02:03 +0200, Giusi wrote:

> "sf" ha scritto nel messaggio
> ...
>> On Mon, 22 Jun 2009 14:23:42 GMT, blake murphy
>> > wrote:
> ( I use Vegit)
>>
>> FWIW, I wasn't familiar with them and I think recreating Vegit would> be a
>> nightmare
>>
>> Ingredients: Nutritional Yeast Grown On Blackstrap Molasses, Kelp,>
>> Hydrolyzed Vegetable Protein (NO ADDED MSG), Toasted Onion, Powdered
>> Dill Seed, White Pepper, Celery, Parsley Flakes, Beet Root Powder,>
>> Mushroom Powder, Orange & Lemon Peel, Papain Enzyme, Plus A Delightful>
>> Herbal Bouquet of the best Oregano, Sweet Basil, Marjoram, Rosemary
>> and Thyme.
>
> That's a nightmare, all right. I think there is rarely a reason to put more
> than 2 or 3 herbs in one dish. They start to just be noise. Indian cuisine
> and the ilk has managed to work out magic combos of spices, but they work
> differently to herbs, IMO. That collection above looks vile to me.

i don't use that many spice blends, but i would think they're worked out to
have some harmonious effect. it not just some 'kitchen sink' approach.

whether you like or dislike one blend or the other is one thing, but i
don't think i'd condemn them out of hand. (you could argue that fresh
herbs are better, but that's not really the issue here.)

your pal,
blake

sf wrote:
> On Tue, 23 Jun 2009 05:09:27 -0700 (PDT), Bobo Bonobo®
> > wrote:
>
>> #2. stuffing with some cubed apple, and a tiny bit of brown sugar
>
> Cubed apple and onion with... *chervil*. Add water chestnuts or
> walnuts/pecans for crunch. Moisten with stock.
>

sf - I like the texture differences in stuffing, and I use onions,
mushrooms, celery, craisons or raisins, and a coarser bread. For the
sweet tweak, and moisture, I use apple sauce. Sometimes the flavored
apple sauces like cherry. The apple sauce is a good counterpoint to the
sausage (sometimes sage, sometimes hot). You also get to skip the added
salt from the stock or broth that isn't used.

As I mentioned before, I no longer use recipes, in general, but I do
tend to absorb the concepts others have in them, and experiment.

Bob

blake murphy wrote:
> On Mon, 22 Jun 2009 22:02:03 +0200, Giusi wrote:
>
>> "sf" ha scritto nel messaggio
>> ...
>>> On Mon, 22 Jun 2009 14:23:42 GMT, blake murphy
>>> > wrote:
>> ( I use Vegit)
>>> FWIW, I wasn't familiar with them and I think recreating Vegit would> be a
>>> nightmare
>>>
>>> Ingredients: Nutritional Yeast Grown On Blackstrap Molasses, Kelp,>
>>> Hydrolyzed Vegetable Protein (NO ADDED MSG), Toasted Onion, Powdered
>>> Dill Seed, White Pepper, Celery, Parsley Flakes, Beet Root Powder,>
>>> Mushroom Powder, Orange & Lemon Peel, Papain Enzyme, Plus A Delightful>
>>> Herbal Bouquet of the best Oregano, Sweet Basil, Marjoram, Rosemary
>>> and Thyme.
>> That's a nightmare, all right. I think there is rarely a reason to put more
>> than 2 or 3 herbs in one dish. They start to just be noise. Indian cuisine
>> and the ilk has managed to work out magic combos of spices, but they work
>> differently to herbs, IMO. That collection above looks vile to me.
>
> i don't use that many spice blends, but i would think they're worked out to
> have some harmonious effect. it not just some 'kitchen sink' approach.
>
> whether you like or dislike one blend or the other is one thing, but i
> don't think i'd condemn them out of hand. (you could argue that fresh
> herbs are better, but that's not really the issue here.)
>
> your pal,
> blake

An example that is accepted standard across America as a "blend" that is
a classic, is "Old Bay". But we use blends in other things also.
Worcestershire sauce is not something made from a single ingredient.

Just wanted to say to the spice snobs, that we use combined ingredients
in a lot of the things we use. Most wines consist of more than one
grape. Who'd a thunk?

Bob

blake murphy wrote:
> fOn Mon, 22 Jun 2009 13:39:11 -0400, Bob Muncie wrote:
>
>> blake murphy wrote:
>>> On Sat, 20 Jun 2009 15:32:45 -0400, Bob Muncie wrote:
>>>
>>>> You also point out something that bothers me at times. Why the packaged
>>>> anything other than the individual product? When I see add a package of
>>>> Lipton Onion soup mix, etc. in a recipe, I cringe a little bit. I'd much
>>>> rather see, "and add 2 Tbs of minced onion, and salt to taste".
>>>>
>>>> Regards,
>>>>
>>>> Bob
>>> why? if people use lipton soup in their recipe, that's what they should
>>> say. how could they vouch for the results if they listed the ingredients
>>> in what they actually used in the recipe instead, guessing at the
>>> propartions, etc.?
>>>
>>> if you want to do such a translation, no one's stopping you. sheesh.
>>>
>>> your pal,
>>> blake
>> Wrong Blake... the listing of ingredients (at least in the US) are
>> directly proportional to what is in the product, so if the first word on
>> the list is water, I tend to just put it back on the shelf.
>>
>> Bob
>
> well, that's your privilege.
>
> and i'm well aware of the fact that the ingredient with the greatest amount
> is listed first and so on, but you will still have to guess the exact
> proportions. is it eighty percent salt, or sixty percent? what about the
> next ingredient - is it fifteen percent or ten? and so on.
>
> unless you're cooking every single recipe that comes down the r.f.c. pike,
> i don't see what the issue is. if it looks appealing cook it. if not,
> don't. sheesh.
>
> your pal,
> blake

How about taking a chill pill blake?

If you can't itemize what is in a recipe, why post it? And you always
season (in proportion) to taste.

<sheesh>...

Bob

blake murphy wrote:
> On Mon, 22 Jun 2009 13:40:03 -0400, Bob Muncie wrote:
>
>> blake murphy wrote:
>>> On Sat, 20 Jun 2009 14:14:34 -0400, jmcquown wrote:
>
>>>> My backyard is pretty much next to a salt marsh, so you'd be surprised
>>>> Point is, those other packaged mixes contain some form of artificial
>>>> preservatives and lots of salt. Dehydrated... carrot, celery... Pete, I
>>>> *know* you're not purposely misunderstanding how easy it is to use real
>>>> ingredients to make the same dish. Next you'll be telling me the mushrooms
>>>> should have been dehydrated then rehydrated.
>>>>
>>>> Jill
>>> so if he'd said 'lots of salt, dehydrated carrot, celery' etc. instead of
>>> of 'steak seasoning,' would you have felt better about the recipe?
>>>
>>> your pal,
>>> blake
>> How about listing them in the same order that's on the package... and yes.
>>
>> Bob
>
> yes, your majesty. will there be anything else?
>
> blake

Yes... go away (like shel), but don't go away mad... just go away.

Seriously though, have a drink and enjoy life more.

And that's Sir Bob to you.


Bob

blake murphy wrote:
> On Mon, 22 Jun 2009 17:11:11 +0200, Michael Kuettner wrote:
>
>> blake murphy wrote:
>>> On Sat, 20 Jun 2009 14:02:10 -0400, Bob Muncie wrote:
>>>>
>>>> But Michael & Jill make valid points. If you are posting a recipe, you
>>>> should not use brand specific references, or a custom type blend of
>>>> things unless you can also describe them so everyone can enjoy. Sort
>>>> of like your breakdown of the blends which you can get from the
>>>> ingredient list on the spice blend itself. I think that is likely
>>>> where you got your breakdown/description.
>>>>
>>>
>>> i don't think i would ask people to go that extra mile. most are
>>> familiar with these types of spice blends, and if brand names are used,
>>> google can usually unearth specific ingredients.
>>>
>> Nope. Most USAns might be. The rest of the world isn't.
>> What you sell as "Italian herb-mix" an Italian wouldn't recognize, eg.
>>
>> If a recipe for a mix has only one natural ingredient (flour) in
>> it, but 2 spice mixes and "garlic powder", I'm really not motivated
>> to look any further. A visit to McDonalds would take less time
>> and couldn't be worse (and I hate McD).
>>
>
> well, sure - i skip (or think of a substitute) when i see garlic powder,
> too. but still, if a mix is what you use when you cook it, i think
> that's what you should say. otherwise (as i said in another post) how
> could you vouch for the results?
>
Very well. So there seems to be a standard definition for "steak mix"
in the USA ? Please point me to it.
Outside your country, every manufacturer offers his own mix.
And those mixes vary so vastly that I have not the foggiest idea
what the results of that recipe should be.

Re McCormicks in another post :
"McCormick Char Broil and Grill Seasoning Ingredients: salt, sugar,
garlic,onion, caramel color, maltodextrin, molasses, spices, xanthan gum,
natural grill flavor (from partially hydrogenated cottonseed and soybean
oil),
silicon dioxide (added to make free flowing), and sulfiting agents.
"
That seems to be their version of steak mix, which is so unlike everything
I've ever seen that I'm starting to believe in Area 51.
Would you really like to eat _that_ ?

Cheers,

Michael Kuettner

On Tue, 23 Jun 2009 18:28:56 GMT, blake murphy
> wrote:

>On Mon, 22 Jun 2009 22:02:03 +0200, Giusi wrote:

>> That's a nightmare, all right. I think there is rarely a reason to put more
>> than 2 or 3 herbs in one dish. They start to just be noise. Indian cuisine
>> and the ilk has managed to work out magic combos of spices, but they work
>> differently to herbs, IMO. That collection above looks vile to me.
>
>i don't use that many spice blends, but i would think they're worked out to
>have some harmonious effect. it not just some 'kitchen sink' approach.

I'm not a big blend user but the Spice House has the neighborhood
blends that are great. My favorite is the Bridgeport seasoning. I've
attempted duplicating it but it's better to just buy the stuff.
Someone spent time working of the perfect mixes and is shows.

http://www.thespicehouse.com/spices-...borhood-blends

In my NOT so humble opinion the Spice House is better than Penzeys
even though they are the same family doing different things.

There's a company here in Illinois named Baladna. Not sure of the
ethnic origins but it must be mid-eastern. Maybe Turkish? I dunno.
Their stuff is sold in the smaller independent type stores where most
people don't speak English. I've used both a chicken and a fish rub
seasoning and they're both excellent. The ingredient list is vague so
I've no clue what's actually in them but they're well worth the money.

Lou

On Jun 23, 3:46*pm, "Michael Kuettner" >
wrote:
> blake murphy wrote:
> > On Mon, 22 Jun 2009 17:11:11 +0200, Michael Kuettner wrote:
>
> >> blake murphy wrote:
> >>> On Sat, 20 Jun 2009 14:02:10 -0400, Bob Muncie wrote:
>
> >>>> But Michael & Jill make valid points. If you are posting a recipe, you
> >>>> should not use brand specific references, or a custom type blend of
> >>>> things unless you can also describe them so everyone can enjoy. Sort
> >>>> of like your breakdown of the blends which you can get from the
> >>>> ingredient list on the spice blend itself. I think that is likely
> >>>> where you got your breakdown/description.
>
> >>> i don't think i would ask people to go that extra mile. *most are
> >>> familiar with these types of spice blends, and if brand names are used,
> >>> google can usually unearth specific ingredients.
>
> >> Nope. Most USAns might be. The rest of the world isn't.
> >> What you sell as "Italian herb-mix" an Italian wouldn't recognize, eg.
>
> >> If a recipe for a mix has only one natural ingredient (flour) in
> >> it, but 2 spice mixes and "garlic powder", I'm really not motivated
> >> to look any further. A visit to McDonalds would take less time
> >> and couldn't be worse (and I hate McD).
>
> > well, sure - i skip (or think of a substitute) when i see garlic powder,
> > too. *but still, if a mix is what you use when you cook it, i think
> > that's what you should say. *otherwise (as i said in another post) how
> > could you vouch for the results?
>
> Very well. So there seems to be a standard definition for "steak mix"
> in the USA ? Please point me to it.
> Outside your country, every manufacturer offers his own mix.
> And those mixes vary so vastly that I have not the foggiest idea
> what the results of that recipe should be.
>
> Re McCormicks in another post :
> "McCormick Char Broil and Grill Seasoning Ingredients: salt, sugar,
> garlic,onion, caramel color, maltodextrin, molasses, spices, xanthan gum,
> natural grill flavor (from partially hydrogenated cottonseed and soybean
> oil),
> silicon dioxide (added to make free flowing), and sulfiting agents.
> "
> That seems to be their version of steak mix, which is so unlike everything
> I've ever seen that I'm starting to believe in Area 51.
> Would you really like to eat _that_ ?

Maybe. Here's the ingredient list from the barbecue potato chips I
just ate:

Potatoes, vegetable oil (cottonseed or palm oil), salt
Seasoning: dextrose, sugar, salt, color (turmeric extract, annatto
extract, paprika extract)
powdered onion, citric acid, powdered garlic, canola oil, spice
extract, maltodextrin,
natural smoke flavor, and silicon dioxide and tricalcium phosphate as
anti-caking agents.
Contains sulfites.

Cindy Hamilton

On Tue, 23 Jun 2009 15:31:23 -0400, Bob Muncie >
wrote:


>An example that is accepted standard across America as a "blend" that is
>a classic, is "Old Bay". But we use blends in other things also.
>Worcestershire sauce is not something made from a single ingredient.

Chili powder comes to mind. Penzeys has 6 versions in their catalogs.

Old bay ain't my gig for seafood but I love it sprinkled on celery
filled with cream cheese

Lou

"blake murphy" ha scritto nel messaggio
Giusi wrote:

>> That's a nightmare, all right. I think there is rarely a reason to put
>> more >> than 2 or 3 herbs in one dish. They start to just be noise.

> i don't use that many spice blends, but i would think they're worked out
> to> have some harmonious effect. it not just some 'kitchen sink'
> approach.

It gets too easy to throw some into everything and everything starts to
taste a lot alike. Multi-blends provide a muddy approach to flavor, IMO,
from which you learn nothing about enhancing particular foods. As the
mother of a "Sunny Paris" devotee and recipient of many sample sized blends,
there really doesn't seem to be a lot of reasons for using them, but in
particular when they are loaded with things you would never have in your
kitchen, like that one.
>
> whether you like or dislike one blend or the other is one thing, but i
> don't think i'd condemn them out of hand. (you could argue that fresh
> herbs are better, but that's not really the issue here.)
>
> your pal,
> blake

On Tue, 23 Jun 2009 15:34:24 -0400, Bob Muncie wrote:

> blake murphy wrote:
>> fOn Mon, 22 Jun 2009 13:39:11 -0400, Bob Muncie wrote:
>>
>>> blake murphy wrote:
>>>> On Sat, 20 Jun 2009 15:32:45 -0400, Bob Muncie wrote:
>>>>
>>>>> You also point out something that bothers me at times. Why the packaged
>>>>> anything other than the individual product? When I see add a package of
>>>>> Lipton Onion soup mix, etc. in a recipe, I cringe a little bit. I'd much
>>>>> rather see, "and add 2 Tbs of minced onion, and salt to taste".
>>>>>
>>>>> Regards,
>>>>>
>>>>> Bob
>>>> why? if people use lipton soup in their recipe, that's what they should
>>>> say. how could they vouch for the results if they listed the ingredients
>>>> in what they actually used in the recipe instead, guessing at the
>>>> propartions, etc.?
>>>>
>>>> if you want to do such a translation, no one's stopping you. sheesh.
>>>>
>>>> your pal,
>>>> blake
>>> Wrong Blake... the listing of ingredients (at least in the US) are
>>> directly proportional to what is in the product, so if the first word on
>>> the list is water, I tend to just put it back on the shelf.
>>>
>>> Bob
>>
>> well, that's your privilege.
>>
>> and i'm well aware of the fact that the ingredient with the greatest amount
>> is listed first and so on, but you will still have to guess the exact
>> proportions. is it eighty percent salt, or sixty percent? what about the
>> next ingredient - is it fifteen percent or ten? and so on.
>>
>> unless you're cooking every single recipe that comes down the r.f.c. pike,
>> i don't see what the issue is. if it looks appealing cook it. if not,
>> don't. sheesh.
>>
>> your pal,
>> blake
>
> How about taking a chill pill blake?
>
> If you can't itemize what is in a recipe, why post it? And you always
> season (in proportion) to taste.
>
> <sheesh>...
>
> Bob

because people are posting the recipes they cook. i don't think they have
to go out of their way to 'itemize' what's in a blend to please your ass.

your pal,
blake

On Tue, 23 Jun 2009 15:35:58 -0400, Bob Muncie wrote:

> blake murphy wrote:
>> On Mon, 22 Jun 2009 13:40:03 -0400, Bob Muncie wrote:
>>
>>> blake murphy wrote:
>>>> On Sat, 20 Jun 2009 14:14:34 -0400, jmcquown wrote:
>>
>>>>> My backyard is pretty much next to a salt marsh, so you'd be surprised
>>>>> Point is, those other packaged mixes contain some form of artificial
>>>>> preservatives and lots of salt. Dehydrated... carrot, celery... Pete, I
>>>>> *know* you're not purposely misunderstanding how easy it is to use real
>>>>> ingredients to make the same dish. Next you'll be telling me the mushrooms
>>>>> should have been dehydrated then rehydrated.
>>>>>
>>>>> Jill
>>>> so if he'd said 'lots of salt, dehydrated carrot, celery' etc. instead of
>>>> of 'steak seasoning,' would you have felt better about the recipe?
>>>>
>>>> your pal,
>>>> blake
>>> How about listing them in the same order that's on the package... and yes.
>>>
>>> Bob
>>
>> yes, your majesty. will there be anything else?
>>
>> blake
>
> Yes... go away (like shel), but don't go away mad... just go away.
>
> Seriously though, have a drink and enjoy life more.
>
> And that's Sir Bob to you.
>
> Bob

dream on, popinjay.

blake

On Tue, 23 Jun 2009 21:46:40 +0200, Michael Kuettner wrote:

> blake murphy wrote:
>> On Mon, 22 Jun 2009 17:11:11 +0200, Michael Kuettner wrote:
>>
>>> blake murphy wrote:
>>>> On Sat, 20 Jun 2009 14:02:10 -0400, Bob Muncie wrote:
>>>>>
>>>>> But Michael & Jill make valid points. If you are posting a recipe, you
>>>>> should not use brand specific references, or a custom type blend of
>>>>> things unless you can also describe them so everyone can enjoy. Sort
>>>>> of like your breakdown of the blends which you can get from the
>>>>> ingredient list on the spice blend itself. I think that is likely
>>>>> where you got your breakdown/description.
>>>>>
>>>>
>>>> i don't think i would ask people to go that extra mile. most are
>>>> familiar with these types of spice blends, and if brand names are used,
>>>> google can usually unearth specific ingredients.
>>>>
>>> Nope. Most USAns might be. The rest of the world isn't.
>>> What you sell as "Italian herb-mix" an Italian wouldn't recognize, eg.
>>>
>>> If a recipe for a mix has only one natural ingredient (flour) in
>>> it, but 2 spice mixes and "garlic powder", I'm really not motivated
>>> to look any further. A visit to McDonalds would take less time
>>> and couldn't be worse (and I hate McD).
>>>
>>
>> well, sure - i skip (or think of a substitute) when i see garlic powder,
>> too. but still, if a mix is what you use when you cook it, i think
>> that's what you should say. otherwise (as i said in another post) how
>> could you vouch for the results?
>>
> Very well. So there seems to be a standard definition for "steak mix"
> in the USA ? Please point me to it.
> Outside your country, every manufacturer offers his own mix.
> And those mixes vary so vastly that I have not the foggiest idea
> what the results of that recipe should be.
>
> Re McCormicks in another post :
> "McCormick Char Broil and Grill Seasoning Ingredients: salt, sugar,
> garlic,onion, caramel color, maltodextrin, molasses, spices, xanthan gum,
> natural grill flavor (from partially hydrogenated cottonseed and soybean
> oil),
> silicon dioxide (added to make free flowing), and sulfiting agents.
> "
> That seems to be their version of steak mix, which is so unlike everything
> I've ever seen that I'm starting to believe in Area 51.
> Would you really like to eat _that_ ?
>
> Cheers,
>
> Michael Kuettner

o.k., fine. if you don't like the recipe, don't use it. but let's get
back to the original point of the discussion: i don't think it's
reasonable to expect for someone posting a recipe using a blend to instead
of saying '1 tsp majical spice blend' to instead break down all the
ingredients in said majical spice blend. that's all.

your pal,
blake

On Tue, 23 Jun 2009 13:34:15 -0700 (PDT), Cindy Hamilton wrote:

> On Jun 23, 3:46*pm, "Michael Kuettner" >
> wrote:
>>
>> Re McCormicks in another post :
>> "McCormick Char Broil and Grill Seasoning Ingredients: salt, sugar,
>> garlic,onion, caramel color, maltodextrin, molasses, spices, xanthan gum,
>> natural grill flavor (from partially hydrogenated cottonseed and soybean
>> oil),
>> silicon dioxide (added to make free flowing), and sulfiting agents.
>> "
>> That seems to be their version of steak mix, which is so unlike everything
>> I've ever seen that I'm starting to believe in Area 51.
>> Would you really like to eat _that_ ?
>
> Maybe. Here's the ingredient list from the barbecue potato chips I
> just ate:
>
> Potatoes, vegetable oil (cottonseed or palm oil), salt
> Seasoning: dextrose, sugar, salt, color (turmeric extract, annatto
> extract, paprika extract)
> powdered onion, citric acid, powdered garlic, canola oil, spice
> extract, maltodextrin,
> natural smoke flavor, and silicon dioxide and tricalcium phosphate as
> anti-caking agents.
> Contains sulfites.
>
> Cindy Hamilton

omgomg!!! ur gonna die!!!!

your pal,
blake

blake murphy wrote:
> On Tue, 23 Jun 2009 21:46:40 +0200, Michael Kuettner wrote:
>
>> blake murphy wrote:
>>> On Mon, 22 Jun 2009 17:11:11 +0200, Michael Kuettner wrote:
>>>
>>>> blake murphy wrote:
>>>>> On Sat, 20 Jun 2009 14:02:10 -0400, Bob Muncie wrote:
>>>>>>
>>>>>> But Michael & Jill make valid points. If you are posting a recipe,
>>>>>> you should not use brand specific references, or a custom type
>>>>>> blend of things unless you can also describe them so everyone can
>>>>>> enjoy. Sort of like your breakdown of the blends which you can get
>>>>>> from the ingredient list on the spice blend itself. I think that is
>>>>>> likely where you got your breakdown/description.
>>>>>>
>>>>>
>>>>> i don't think i would ask people to go that extra mile. most are
>>>>> familiar with these types of spice blends, and if brand names are
>>>>> used, google can usually unearth specific ingredients.
>>>>>
>>>> Nope. Most USAns might be. The rest of the world isn't.
>>>> What you sell as "Italian herb-mix" an Italian wouldn't recognize, eg.
>>>>
>>>> If a recipe for a mix has only one natural ingredient (flour) in
>>>> it, but 2 spice mixes and "garlic powder", I'm really not motivated
>>>> to look any further. A visit to McDonalds would take less time
>>>> and couldn't be worse (and I hate McD).
>>>>
>>>
>>> well, sure - i skip (or think of a substitute) when i see garlic
>>> powder, too. but still, if a mix is what you use when you cook it, i
>>> think that's what you should say. otherwise (as i said in another
>>> post) how could you vouch for the results?
>>>
>> Very well. So there seems to be a standard definition for "steak mix"
>> in the USA ? Please point me to it.
>> Outside your country, every manufacturer offers his own mix.
>> And those mixes vary so vastly that I have not the foggiest idea
>> what the results of that recipe should be.
>>
>> Re McCormicks in another post :
>> "McCormick Char Broil and Grill Seasoning Ingredients: salt, sugar,
>> garlic,onion, caramel color, maltodextrin, molasses, spices, xanthan
>> gum, natural grill flavor (from partially hydrogenated cottonseed and
>> soybean oil),
>> silicon dioxide (added to make free flowing), and sulfiting agents.
>> "
>> That seems to be their version of steak mix, which is so unlike
>> everything I've ever seen that I'm starting to believe in Area 51.
>> Would you really like to eat _that_ ?
>>
>> Cheers,
>>
>> Michael Kuettner
>
> o.k., fine. if you don't like the recipe, don't use it. but let's get
> back to the original point of the discussion: i don't think it's
> reasonable to expect for someone posting a recipe using a blend to
> instead of saying '1 tsp majical spice blend' to instead break down all
> the ingredients in said majical spice blend. that's all.
>
(a) I don't know whether I'd like the recipe, because I don't know
what is meant by "steak mix" in the USA.
(b) If it had been "majical steak mix", I could at least google for it.
If it's just "steak mix" it's not unreasonable to ask what "steak mix"
means.

Cheers,

Michael Kuettner

blake murphy wrote:
> On Tue, 23 Jun 2009 15:35:58 -0400, Bob Muncie wrote:
>
>> blake murphy wrote:
>>> On Mon, 22 Jun 2009 13:40:03 -0400, Bob Muncie wrote:
>>>
>>>> blake murphy wrote:
>>>>> On Sat, 20 Jun 2009 14:14:34 -0400, jmcquown wrote:
>>>>>> My backyard is pretty much next to a salt marsh, so you'd be surprised
>>>>>> Point is, those other packaged mixes contain some form of artificial
>>>>>> preservatives and lots of salt. Dehydrated... carrot, celery... Pete, I
>>>>>> *know* you're not purposely misunderstanding how easy it is to use real
>>>>>> ingredients to make the same dish. Next you'll be telling me the mushrooms
>>>>>> should have been dehydrated then rehydrated.
>>>>>>
>>>>>> Jill
>>>>> so if he'd said 'lots of salt, dehydrated carrot, celery' etc. instead of
>>>>> of 'steak seasoning,' would you have felt better about the recipe?
>>>>>
>>>>> your pal,
>>>>> blake
>>>> How about listing them in the same order that's on the package... and yes.
>>>>
>>>> Bob
>>> yes, your majesty. will there be anything else?
>>>
>>> blake
>> Yes... go away (like shel), but don't go away mad... just go away.
>>
>> Seriously though, have a drink and enjoy life more.
>>
>> And that's Sir Bob to you.
>>
>> Bob
>
> dream on, popinjay.
>
> blake

Wow blake! It's been so long since I heard the word "popinjay" it made
me :-)

Thanks. and have a nice afternoon.

Bob

On Jun 24, 12:11*pm, blake murphy > wrote:
> On Tue, 23 Jun 2009 13:34:15 -0700 (PDT), Cindy Hamilton wrote:
> > On Jun 23, 3:46*pm, "Michael Kuettner" >
> > wrote:
>
> >> Re McCormicks in another post :
> >> "McCormick Char Broil and Grill Seasoning Ingredients: salt, sugar,
> >> garlic,onion, caramel color, maltodextrin, molasses, spices, xanthan gum,
> >> natural grill flavor (from partially hydrogenated cottonseed and soybean
> >> oil),
> >> silicon dioxide (added to make free flowing), and sulfiting agents.
> >> "
> >> That seems to be their version of steak mix, which is so unlike everything
> >> I've ever seen that I'm starting to believe in Area 51.
> >> Would you really like to eat _that_ ?
>
> > Maybe. *Here's the ingredient list from the barbecue potato chips I
> > just ate:
>
> > Potatoes, vegetable oil (cottonseed or palm oil), salt
> > Seasoning: *dextrose, sugar, salt, color (turmeric extract, annatto
> > extract, paprika extract)
> > powdered onion, citric acid, powdered garlic, canola oil, spice
> > extract, maltodextrin,
> > natural smoke flavor, and silicon dioxide and tricalcium phosphate as
> > anti-caking agents.
> > Contains sulfites.
>
> > Cindy Hamilton
>
> omgomg!!! ur gonna die!!!!

Of course I am. Everyone does.

Cindy

On Wed, 24 Jun 2009 15:25:25 -0400, Bob Muncie wrote:

> blake murphy wrote:
>> On Tue, 23 Jun 2009 15:35:58 -0400, Bob Muncie wrote:
>>>
>>> And that's Sir Bob to you.
>>>
>>> Bob
>>
>> dream on, popinjay.
>>
>> blake
>
> Wow blake! It's been so long since I heard the word "popinjay" it made
> me :-)
>
> Thanks. and have a nice afternoon.
>
> Bob

we aim to entertain.

your pal,
blake

On Wed, 24 Jun 2009 12:46:01 -0700 (PDT), Cindy Hamilton wrote:

> On Jun 24, 12:11*pm, blake murphy > wrote:
>> On Tue, 23 Jun 2009 13:34:15 -0700 (PDT), Cindy Hamilton wrote:
>>> On Jun 23, 3:46*pm, "Michael Kuettner" >
>>> wrote:
>>
>>>> Re McCormicks in another post :
>>>> "McCormick Char Broil and Grill Seasoning Ingredients: salt, sugar,
>>>> garlic,onion, caramel color, maltodextrin, molasses, spices, xanthan gum,
>>>> natural grill flavor (from partially hydrogenated cottonseed and soybean
>>>> oil),
>>>> silicon dioxide (added to make free flowing), and sulfiting agents.
>>>> "
>>>> That seems to be their version of steak mix, which is so unlike everything
>>>> I've ever seen that I'm starting to believe in Area 51.
>>>> Would you really like to eat _that_ ?
>>
>>> Maybe. *Here's the ingredient list from the barbecue potato chips I
>>> just ate:
>>
>>> Potatoes, vegetable oil (cottonseed or palm oil), salt
>>> Seasoning: *dextrose, sugar, salt, color (turmeric extract, annatto
>>> extract, paprika extract)
>>> powdered onion, citric acid, powdered garlic, canola oil, spice
>>> extract, maltodextrin,
>>> natural smoke flavor, and silicon dioxide and tricalcium phosphate as
>>> anti-caking agents.
>>> Contains sulfites.
>>
>>> Cindy Hamilton
>>
>> omgomg!!! ur gonna die!!!!
>
> Of course I am. Everyone does.
>
> Cindy

omgomg!!! ur gonna die soon!!!!

your pal,
blake

On Wed, 24 Jun 2009 21:06:33 +0200, Michael Kuettner wrote:

> blake murphy wrote:
>> On Tue, 23 Jun 2009 21:46:40 +0200, Michael Kuettner wrote:
>>
>>> blake murphy wrote:
>>>> On Mon, 22 Jun 2009 17:11:11 +0200, Michael Kuettner wrote:
>>>>
>>>>> blake murphy wrote:
>>>>>> On Sat, 20 Jun 2009 14:02:10 -0400, Bob Muncie wrote:
>>>>>>>
>>>>>>> But Michael & Jill make valid points. If you are posting a recipe,
>>>>>>> you should not use brand specific references, or a custom type
>>>>>>> blend of things unless you can also describe them so everyone can
>>>>>>> enjoy. Sort of like your breakdown of the blends which you can get
>>>>>>> from the ingredient list on the spice blend itself. I think that is
>>>>>>> likely where you got your breakdown/description.
>>>>>>>
>>>>>>
>>>>>> i don't think i would ask people to go that extra mile. most are
>>>>>> familiar with these types of spice blends, and if brand names are
>>>>>> used, google can usually unearth specific ingredients.
>>>>>>
>>>>> Nope. Most USAns might be. The rest of the world isn't.
>>>>> What you sell as "Italian herb-mix" an Italian wouldn't recognize, eg.
>>>>>
>>>>> If a recipe for a mix has only one natural ingredient (flour) in
>>>>> it, but 2 spice mixes and "garlic powder", I'm really not motivated
>>>>> to look any further. A visit to McDonalds would take less time
>>>>> and couldn't be worse (and I hate McD).
>>>>>
>>>>
>>>> well, sure - i skip (or think of a substitute) when i see garlic
>>>> powder, too. but still, if a mix is what you use when you cook it, i
>>>> think that's what you should say. otherwise (as i said in another
>>>> post) how could you vouch for the results?
>>>>
>>> Very well. So there seems to be a standard definition for "steak mix"
>>> in the USA ? Please point me to it.
>>> Outside your country, every manufacturer offers his own mix.
>>> And those mixes vary so vastly that I have not the foggiest idea
>>> what the results of that recipe should be.
>>>
>>> Re McCormicks in another post :
>>> "McCormick Char Broil and Grill Seasoning Ingredients: salt, sugar,
>>> garlic,onion, caramel color, maltodextrin, molasses, spices, xanthan
>>> gum, natural grill flavor (from partially hydrogenated cottonseed and
>>> soybean oil),
>>> silicon dioxide (added to make free flowing), and sulfiting agents.
>>> "
>>> That seems to be their version of steak mix, which is so unlike
>>> everything I've ever seen that I'm starting to believe in Area 51.
>>> Would you really like to eat _that_ ?
>>>
>>> Cheers,
>>>
>>> Michael Kuettner
>>
>> o.k., fine. if you don't like the recipe, don't use it. but let's get
>> back to the original point of the discussion: i don't think it's
>> reasonable to expect for someone posting a recipe using a blend to
>> instead of saying '1 tsp majical spice blend' to instead break down all
>> the ingredients in said majical spice blend. that's all.
>>
> (a) I don't know whether I'd like the recipe, because I don't know
> what is meant by "steak mix" in the USA.
> (b) If it had been "majical steak mix", I could at least google for it.
> If it's just "steak mix" it's not unreasonable to ask what "steak mix"
> means.
>
> Cheers,
>
> Michael Kuettner

o.k, you have a point there. but then some would object to the use of
'brand names.'

your pal,
blake

On Jun 25, 10:46*am, blake murphy > wrote:

> omgomg!!! *ur gonna die soon!!!!


Ahhhhhhhhhhhhhhhhhh!

Better stop worrying about the calories, then. Bring on the bacon!

Cindy Hamilton

On Thu, 25 Jun 2009 07:54:32 -0700 (PDT), Cindy Hamilton wrote:

> On Jun 25, 10:46*am, blake murphy > wrote:
>
>> omgomg!!! *ur gonna die soon!!!!
>
> Ahhhhhhhhhhhhhhhhhh!
>
> Better stop worrying about the calories, then. Bring on the bacon!
>
> Cindy Hamilton

maybe next on the horizon is a bacon-lined coffin.

your pal,
blake

blake murphy wrote:
> On Thu, 25 Jun 2009 07:54:32 -0700 (PDT), Cindy Hamilton wrote:
>
>> On Jun 25, 10:46 am, blake murphy > wrote:
>>
>>> omgomg!!! ur gonna die soon!!!!
>> Ahhhhhhhhhhhhhhhhhh!
>>
>> Better stop worrying about the calories, then. Bring on the bacon!
>>
>> Cindy Hamilton
>
> maybe next on the horizon is a bacon-lined coffin.
>
> your pal,
> blake

Would it be smoked?

Bob

On Jun 26, 2:13*pm, Bob Muncie > wrote:
> blake murphy wrote:
> > On Thu, 25 Jun 2009 07:54:32 -0700 (PDT), Cindy Hamilton wrote:
>
> >> On Jun 25, 10:46 am, blake murphy > wrote:
>
> >>> omgomg!!! *ur gonna die soon!!!!
> >> Ahhhhhhhhhhhhhhhhhh!
>
> >> Better stop worrying about the calories, then. *Bring on the bacon!
>
> >> Cindy Hamilton
>
> > maybe next on the horizon is a bacon-lined coffin.
>
> > your pal,
> > blake
>
> Would it be smoked?

Well, I do intend to be cremated after I die.

Cindy Hamilton