The Ranger wrote:

> As far as the croque monsieur, I'd never heard of it before watching Julia
> and Jacque's sandwich episode. Jacque was making his with dijon and
> suggested topping it with an egg. Her croque madame was made with turkey and
> Gruyère, fried up.

Yes, and this is very strange. It is not as though they have never been
in Paris or elsewhere in France. Neither Jacques' c. monsieur nor
Julia's c. madame are anything you'd be likely to get in France. I have
eaten both croque-monsieur and croque-madame in Paris many times.

Larousse gastronomique:
CROQUE-MONSIEUR A hot sandwich, made of two slices of buttered bread
with the crusts removed, filled with thin slices of Gruyère cheese and
a slice of lean ham. The croque-monsieur is lightly browned on both
sides, either in butter in a frying pan or under the grill (broiler).
The top may be coated with a Gruyère béchamel sauce and cooked au
gratin. There are several possible variations on the basic recipe: the
ham can be replaced by white chicken meat, the Gruyère cheese by Gouda,
and a slice of tomato or even pineapple can be added. If the
croque-monsieur is served with an egg on top, it is then called a
_croque-madame_.
The first croque-monsieur was served in 1910 in a Parisian café on the
Boulevard des Capucines. It is still a popular dish in cafés and snack
bars, and is also served as an entrée or a hot hors d'oeuvre.

And here is a _carte_ of Les Deux Magots, a famous café in
Saint-Germain-des-Prés:
<http://www.lesdeuxmagots.fr/upload/documents/doc_vert_pour_site_TVA_1248364823.pdf>

Victor

On Wed, 12 Aug 2009 09:44:33 -0500, Melba's Jammin' wrote:

> In article >,
> bob in nz > wrote:
>
>> On Tue, 11 Aug 2009 19:15:51 -0700 (PDT), Brian Huntley
>>>Mayo or MW, but the bigger question is toasted or not?
>>
>> Didn't think of that one. I always toast the bread and slather on Best
>> Foods/Hellman's mayo top and bottom. I also add avocado if I have a
>> ripe one handy. And a couple of times I've also added a thin slice of
>> good swiss cheese to the BLAT. But that's pure piggery ... oink.
>> --
> Not only pur piggery, but it makes it a BLT&SC sandwich. Now I'm going
> to have to slap YOU, Bob. SC has no business on a BLT. It's wrong.
> WRONG. Avocado, OTOH, is acceptable.

cheese with tuna salad is the one that throws me.

your pal,
blake

On Wed, 12 Aug 2009 08:51:17 -0700, Mr. Joseph Littleshoes Esq. wrote:

>
> Got me, i came in late and don't recall, but i have made very good BLT's
> with pocket bread and a dose of cucumber sauce, the main ingredients are
> Bacon, Lettuce and Tomato, don't matter what kind of bread or condiments
> one uses if its got bacon, lettuce and tomato on (or in) bread its a BLT.
>
> What's the difference between a "croque monsieur" and a grilled ham and
> cheese?

about five bucks.

your pal,
blake

On Wed, 12 Aug 2009 09:46:37 -0500, Melba's Jammin' wrote:

> In article >,
> "Bob Terwilliger" > wrote:
>
>> Christine wrote:
>>> And for a variation, which is really, really, really good..use fresh
>>> basil instead of lettuce..
>>
>> I'd want to add fresh mozzarella to that one.
>
>> Bob
>
> WTF? Now you're making a Caprese Sandwich. <Barb rolls eyes and passes
> out.>

omgomg! quick, wave a beet under her nose!!

your pal,
blake

On Thu 13 Aug 2009 09:49:55a, blake murphy told us...

> On Wed, 12 Aug 2009 08:51:17 -0700, Mr. Joseph Littleshoes Esq. wrote:
>
>>
>> Got me, i came in late and don't recall, but i have made very good BLT's
>> with pocket bread and a dose of cucumber sauce, the main ingredients are
>> Bacon, Lettuce and Tomato, don't matter what kind of bread or condiments
>> one uses if its got bacon, lettuce and tomato on (or in) bread its a
BLT.
>>
>> What's the difference between a "croque monsieur" and a grilled ham and
>> cheese?
>
> about five bucks.
>
> your pal,
> blake
>

:-)

--
Wayne Boatwright
------------------------------------------------------------------------
High tech tomatoes. Mysterious milk. Supersquash. Are we
supposed to eat this stuff? Or is it going to eat us? Annita Manning

On Wed, 12 Aug 2009 09:34:28 -0600, Gloria P >
wrote:

>nospam wrote:
>> Sheldork Brain in Ass Disease/TIAD spewed:
>>> Heinz Red, ya idiot! LOL
>>
>> On a BLT? Yeah sure coming from one with their brain and taste in their
>> ass. Ketchup? What a dumb**** you are that has no cooking ability. You
>> produce nothing but garbage that no one would want to eat. No doubt your
>> cats even turn their noses up at the bilge pump output you produce, and
>> declare edible. Of course YOU are the only one who has to eat the
>> garbage you make.
>
>
>
>Doesn't this sound like Sheldon replying to Sheldon?
>When worlds collide....

Velikovsky...

Alex

On Wed, 12 Aug 2009 16:16:59 GMT, l, not -l wrote:

> On 12-Aug-2009, blake murphy > wrote:
>
>> if we stay with this long enough, someone will plump for grape jelly.
>>
>> your pal,
>> blake
>
> It is yummy with bacon; toasted whole wheat, bacon, butter and grape jelly.

i used to eat breakfast sausage links on toast with grape jelly all the
time. i think in a BLT, the tomato would object.

your pal,
blake

On Wed, 12 Aug 2009 13:52:06 -0700 (PDT), Nancy2
> wrote:

>On Aug 12, 12:00*am, "U.N." > wrote:
>> On Aug 11, 8:40*pm, Sqwertz > wrote:
>>


>Got to have pepper on the tomato slices. Got to.

Amen! Really good Tellicherry stuff, fresh ground.
If Bacon and Tomato is as good as sex, then BP
is the Astroglide....
Alex

On Wed, 12 Aug 2009 12:38:14 -0700 (PDT), Karen wrote:

> On Aug 12, 7:29*am, "brooklyn1" > wrote:
>> Never yet seen anyone salt bacon, or mayo.
>
> yes, the salt goes on the mayo or the tomato, but it's definitely in a
> BLT.
>
> Karen

i can forgo salt, but a little pepper for the tomato.

your pal,
blake

On Wed, 12 Aug 2009 21:50:41 +0200, ChattyCathy wrote:

> George Leppla wrote:
>>
>> Mayo or Mustard?
>
> Mayo or <gasp> Miracle Whip.

i'm surprised we haven't heard from someone who says it must be *homemade*
mayonnaise, or you're a complete pussy.

your pal,
blake

On Wed, 12 Aug 2009 13:52:06 -0700 (PDT), Nancy2 wrote:

> On Aug 12, 12:00*am, "U.N." > wrote:
>> On Aug 11, 8:40*pm, Sqwertz > wrote:
>>
>>> On Tue, 11 Aug 2009 19:41:21 -0500, George Leppla wrote:
>>> > Mayo or Mustard?
>>
>>> Whichever you prefer. *It's amazing what you can do when you make
>>> your own sandwich, isn't it?
>>
>>> > Bread, bacon, lettuce, tomato, salt, pepper and........
>>
>>> Salt, on a BLT? *That's provided by the bacon.
>>
>>> -sw
>>
>> My thoughts exactly, regarding salt. *I'm not a fan of pepper so I
>> never use it.
>>
>> I'd put mayo on it before mustard, but i'd also eat it without mayo.
>>
>> -J
>
> Got to have pepper on the tomato slices. Got to.
>
> N.

that's my girl.

your pal,
blake

On Wed, 12 Aug 2009 11:18:54 -0400, "Jean B." > wrote:

>l, not -l wrote:
>> On 11-Aug-2009, "George Leppla" > wrote:
>>
>>> Tonight for supper we had BLT's using fresh tomatoes from the backyard.
>>>
>>> Question...
>>>
>>> Bread, bacon, lettuce, tomato, salt, pepper and........
>>>
>>> Mayo or Mustard?
>>>
>>> George L
>>
>> Mayo or Kraft Sandwich Spread


Dare I suggest Black Pepper Ranch?

Alex, ducking and running

(What the Hell? It works on smoked
turkey breast sammiches....)

TammyM > wrote in message
...
> bolivar wrote:
>> "TammyM" > wrote in message
>> ...
>>> Christine Dabney wrote:
>>>> On Tue, 11 Aug 2009 20:55:00 -0400, "bolivar" >
>>>> wrote:
>>>>
>>>>> Miracle Whip!
>>>>>
>>>> Heathen!!!!
>>>>
>>> INFIDEL!!!
>>>
>>> TASTELESS NINNY!
>>>
>>> HE WHO HAS TIAD!!!!
>>>
>> I simply cannot get upset about your accusing me of
>> having TIAD. Because, Chris, Dams, and a bunch of
>> other people here alllllll assure me that I *have* no
>> "A".
>>
>> Plus, I cannot get upset with anyone who is so lacking
>> in good taste that they don't appreciate the almost
>> orgasmic pleasure of MW with fresh Hanover (ask
>> Chris) tomatoes. That slightly acidic tartness is just
>> perfect with fresh tomatoes. Mayo is the white bread
>> of condiments.
>>
> Now THAT is funny! You may not have an "A", but
> you certainly do have a sense of humor! Unlke deRanger....

You would speak to His Excellancy, Pope Bolivar the Miracle Whipper I, in
such a disgraceful manner?! Do you know no shame, witch?

> MW just makes me gag, pure and simple.

That would be your _regular_ "cooking" and has nothing to do with the Elixer
of Wonder and Enlightenment.

> To be perfectly honest [..]

Honesty is always the best policy if there is enough money in it. How much
are you charging again?

The Ranger

Chemiker > wrote in message
...
[snip]
> Dare I suggest Black Pepper Ranch?

Girard no longer makes their black pepper dressing. Who else makes it?

The Ranger

On Wed, 12 Aug 2009 14:51:17 -0700, Serene Vannoy wrote:

> Melba's Jammin' wrote:
>> In article >,
>> Serene Vannoy > wrote:
>>
>>> George Leppla wrote:
>>>> Tonight for supper we had BLT's using fresh tomatoes from the backyard.
>>>>
>>>> Question...
>>>>
>>>> Bread, bacon, lettuce, tomato, salt, pepper and........
>>>>
>>>> Mayo or Mustard?
>>> Oh, gotta be mayo. And in my house, we don't salt and pepper BLTs, but
>>> that's not wrong, the way mustard would be. :-)
>>>
>>> Serene
>>
>> ROFL!!! You are such a damn diplomat, Serene!
>
> Well, as we all know, I'm all for people doing whatever they want to do
> so long as it doesn't hurt anyone. So I *guess* I have to allow people
> to put mayo on a BLT, but I don't have to think it's morally acceptable,
> now, do I? ;-)
>
> Serene

maybe we should discuss something non-controversial, like politics or
religion.

by the way, the sports team in your town sucks.

your pal,
blake

In article >,
blake murphy > wrote:
>On Wed, 12 Aug 2009 12:38:14 -0700 (PDT), Karen wrote:
>
>> On Aug 12, 7:29*am, "brooklyn1" > wrote:
>>> Never yet seen anyone salt bacon, or mayo.
>>
>> yes, the salt goes on the mayo or the tomato, but it's definitely in a
>> BLT.
>>
>> Karen
>
>i can forgo salt, but a little pepper for the tomato.

Agreed totally. The bacon is usually plenty salty.

Re mustard: I love it, but it doesn't have a place on a BLT or a BAT
(bacon, avocado, tomato). Mayo only, either Best Foods or homemade-style
(garlic optional but good).

Now if you put a beef patty on that sandwich and made it a baconburger ...
please pass the mustard!

Charlotte
--

TammyM wrote:
> bolivar wrote:
>>
>> I simply cannot get upset about your accusing me of having TIAD.
>> Because, Chris, Dams, and a bunch of other people here alllllll
>> assure me that I *have* no "A".
>>
>> Plus, I cannot get upset with anyone who is so lacking in good taste
>> that they don't appreciate the almost orgasmic pleasure of MW with
>> fresh Hanover (ask Chris) tomatoes. That slightly acidic tartness is
>> just perfect with fresh tomatoes. Mayo is the white bread of
>> condiments.
>
> Now THAT is funny! You may not have an "A", but you certainly do have
> a sense of humor! Unlke deRanger....
>
> MW just makes me gag, pure and simple. To be perfectly honest, I'm not
> all that fond of mayo the way it's often used, slathered lavishly on
> sandwiches, or pooling up potato salad. I like it used VERY
> sparingly, and preferably homemade. By me :-)
>
> TammyM

About every two ears I try to make homemade mayo, and it is always a
dismal failure. My next attempt will be in 2011, it takes me that long
to get over my previous failure. ;-)


Becca (loves MW & mayo, but not on a BLT)

blake murphy wrote:

> On Wed, 12 Aug 2009 09:44:33 -0500, Melba's Jammin' wrote:
>
>> In article >,
>> bob in nz > wrote:
>>
>>> On Tue, 11 Aug 2009 19:15:51 -0700 (PDT), Brian Huntley
>>>> Mayo or MW, but the bigger question is toasted or not?
>>>
>>> Didn't think of that one. I always toast the bread and slather on
>>> Best Foods/Hellman's mayo top and bottom. I also add avocado if I
>>> have a ripe one handy. And a couple of times I've also added a thin
>>> slice of good swiss cheese to the BLAT. But that's pure piggery ...
>>> oink. --
>> Not only pur piggery, but it makes it a BLT&SC sandwich. Now I'm
>> going to have to slap YOU, Bob. SC has no business on a BLT. It's
>> wrong. WRONG. Avocado, OTOH, is acceptable.
>
> cheese with tuna salad is the one that throws me.


Now yer comin' around to Sheldon's way of thinking, e.g. cheese with fish is
TIAD,...there is still hope for you, blake...!!!

:-DD


--
Best
Greg

Melba's Jammin' wrote:
> In article
> >,
> Nancy2 > wrote:
>
>> You put mayo on both sides of the toasted bread - bacon down first on
>> one piece, then tomato on top of that, then lettuce. Nothing soaks
>> through the bread - but it will drip.... I usually wrap a napkin half
>> around mine ....
>>
>> N.
>
> I put mayo on one side of both slices of bread. Your way is waaaay too
> messy! "-)


Yeah, if you mayo both sides, the filling slides right out....

gloria p

"Gregory Morrow" > wrote in message
m...
> blake murphy wrote:
>
>> On Wed, 12 Aug 2009 09:44:33 -0500, Melba's Jammin' wrote:
>>
>>> In article >,
>>> bob in nz > wrote:
>>>
>>>> On Tue, 11 Aug 2009 19:15:51 -0700 (PDT), Brian Huntley
>>>>> Mayo or MW, but the bigger question is toasted or not?
>>>>
>>>> Didn't think of that one. I always toast the bread and slather on
>>>> Best Foods/Hellman's mayo top and bottom. I also add avocado if I
>>>> have a ripe one handy. And a couple of times I've also added a thin
>>>> slice of good swiss cheese to the BLAT. But that's pure piggery ...
>>>> oink. --
>>> Not only pur piggery, but it makes it a BLT&SC sandwich. Now I'm
>>> going to have to slap YOU, Bob. SC has no business on a BLT. It's
>>> wrong. WRONG. Avocado, OTOH, is acceptable.
>>
>> cheese with tuna salad is the one that throws me.
>
>
> Now yer comin' around to Sheldon's way of thinking, e.g. cheese with fish
> is
> TIAD,...there is still hope for you, blake...!!!
>
> :-DD
>
>
> --
> Best
> Greg
>
>

"Gregory Morrow" > wrote in message
m...
> blake murphy wrote:
>
>> On Wed, 12 Aug 2009 09:44:33 -0500, Melba's Jammin' wrote:
>>
>>> In article >,
>>> bob in nz > wrote:
>>>
>>>> On Tue, 11 Aug 2009 19:15:51 -0700 (PDT), Brian Huntley
>>>>> Mayo or MW, but the bigger question is toasted or not?
>>>>
>>>> Didn't think of that one. I always toast the bread and slather on
>>>> Best Foods/Hellman's mayo top and bottom. I also add avocado if I
>>>> have a ripe one handy. And a couple of times I've also added a thin
>>>> slice of good swiss cheese to the BLAT. But that's pure piggery ...
>>>> oink. --
>>> Not only pur piggery, but it makes it a BLT&SC sandwich. Now I'm
>>> going to have to slap YOU, Bob. SC has no business on a BLT. It's
>>> wrong. WRONG. Avocado, OTOH, is acceptable.
>>
>> cheese with tuna salad is the one that throws me.
>
>
> Now yer comin' around to Sheldon's way of thinking, e.g. cheese with fish
> is
> TIAD,...there is still hope for you, blake...!!!
>
> :-DD
>
>
> --
> Best
> Greg
>
>

"Gregory Morrow" > wrote in message
m...
> blake murphy wrote:
>
>> On Wed, 12 Aug 2009 09:44:33 -0500, Melba's Jammin' wrote:
>>
>>> In article >,
>>> bob in nz > wrote:
>>>
>>>> On Tue, 11 Aug 2009 19:15:51 -0700 (PDT), Brian Huntley
>>>>> Mayo or MW, but the bigger question is toasted or not?
>>>>
>>>> Didn't think of that one. I always toast the bread and slather on
>>>> Best Foods/Hellman's mayo top and bottom. I also add avocado if I
>>>> have a ripe one handy. And a couple of times I've also added a thin
>>>> slice of good swiss cheese to the BLAT. But that's pure piggery ...
>>>> oink. --
>>> Not only pur piggery, but it makes it a BLT&SC sandwich. Now I'm
>>> going to have to slap YOU, Bob. SC has no business on a BLT. It's
>>> wrong. WRONG. Avocado, OTOH, is acceptable.
>>
>> cheese with tuna salad is the one that throws me.
>
>
> Now yer comin' around to Sheldon's way of thinking, e.g. cheese with fish
> is
> TIAD,...there is still hope for you, blake...!!!
>
> :-DD
>
>

And I didn't make up the concept, the Frug did, Jeff Smith often mentioned
which foods go together and which don't... many times he harped on how
seafood, mushrooms, and cheese should never be included in the same dish.
He was very enamoured with the Chinese contribution to cookery, and often
reminded how the Chinese refrained from serving mushrooms with seafood and
didn't include cheese at all... the Chinese prepare a lot of seafood dishes
and use a tremendous quantity and variety of fungi in their dishes but never
with seafood or water fowl... you'll never see the Chinese serve fungi with
duck. I like duck and eat it often, I love 'shrooms... I can see how duck
with mushroom would be TIAD. I really don't care much for mushrooms with
chicken either... mushrooms go best with beef and pork dihes, and of course
go best with vegetable dishes, and go especially well with grains. But
mushrooms don't belong with beans unless they're greenbeans or peas.
Mushrooms don't belong with cooked greens... mushrooms with cooked spinach
is awful but raw mushrooms go well with raw spinach salad, go figure.

blake wrote:

> cheese with tuna salad is the one that throws me.

I like tuna melts.

Bob

brooklyn1 wrote:

>>
>> Now yer comin' around to Sheldon's way of thinking, e.g. cheese with fish
>> is
>> TIAD,...there is still hope for you, blake...!!!
>>
>> :-DD
>>
>>
>
> And I didn't make up the concept, the Frug did, Jeff Smith often mentioned
> which foods go together and which don't... many times he harped on how
> seafood, mushrooms, and cheese should never be included in the same dish.



Coquilles St.Jacque


Ingredients:
1 lb. sm. scallops
1 tbsp. dry onion flakes
3 tbsp. flour
1/2 c. skim milk
1/2 c. grated Gruyere cheese (2 oz.)
2 c. dry white wine
2 tbsp. diet margarine
1 jumbo egg yolk
3 oz. can mushrooms, drained
Salt, pepper, nutmeg to taste


Directions:
Combine scallops, wine, onions in heavy skillet over medium heat. Poach
gently 5 minutes. Use a slotted spoon to put scallops in 4 baking shells
or an oven proof dish. Boil wine in skillet down to 1 cup. Put aside in
pan. In skillet, melt margarine, add flour and warm wine; cook until
thick. Beat yolk with milk, then slowly add some hot wine sauce. Return
hot wine and egg sauce to skillet over LOW heat. Add mushrooms, salt,
pepper and nutmeg. DO NOT BOIL. Spoon over scallops. Top with grated
cheese. Bake in a preheated 450 degree oven for 10 to 12 minutes. Serves 4.



Crab Stuffed Mushrooms
Ingredients

1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon-style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese

Preparation

Preheat oven to 400F. Remove stems from the mushrooms, retaining the caps.

Chop the stems. In a medium saucepan, melt the butter. Brush the
mushroom caps with melted butter. In the remaining butter, cook and stir
the chopped mushroom stems and onions until tender.

Gradually mix the cream cheese and mustard into the saucepan. Continue
stirring until smooth. Stir in the crabmeat, water chestnuts and
pimentos. Heat until warm.

Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed
caps with Parmesan cheese. In a shallow pan, bake the caps at 400F for
10 to 15 minutes or until hot.




> He was very enamoured with the Chinese contribution to cookery, and often
> reminded how the Chinese refrained from serving mushrooms with seafood and
> didn't include cheese at all...

The Chinese don`t use cheese in cooking. They don`t use any dairy in
their cooking.


the Chinese prepare a lot of seafood dishes
> and use a tremendous quantity and variety of fungi in their dishes but never
> with seafood or water fowl...

Braised Fish with Mushrooms Recipe

4 dried Chinese mushrooms

1 large carp or similar fish

salt

45 ml/3 tbsp groundnut (peanut) oil

2 spring onions (scallions), minced

1 slice ginger root, minced

3 cloves garlic, crushed

100 g/4 oz bamboo shoots, cut into strips

250 ml/1 cup fish stock

30 ml/2 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

2.5 ml/1/2 tsp sugar


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

Method:

Soak the mushrooms in warm water for 30 minutes then drain. Discard the
stalks and slice the caps.

Score the fish diagonally a few times on both sides, sprinkle with salt
and leave to stand for 10 minutes.

Heat the oil and fry the fish until lightly browned on both sides. Add
the spring onions, ginger and garlic and fry for 2 minutes.

Add the remaining ingredients, bring to the boil, cover and simmer for
15 minutes until the fish is cooked, turning once or twice and stirring
occasionally.

Becca wrote:

> About every two ears I try to make homemade mayo, and it is always a
> dismal failure. My next attempt will be in 2011, it takes me that long
> to get over my previous failure. ;-)


Try a blender recipe. It's easy. Throw in the eggs, salt, pepper,
mustard, lemon juice, a bit of oil into the blender or food processor.
Whiz is a second then drizzle the oil in with the machine running. It
takes only a few seconds. It works every time for me.

On Thu 13 Aug 2009 05:57:32p, Bob Terwilliger told us...

> blake wrote:
>
>> cheese with tuna salad is the one that throws me.
>
> I like tuna melts.
>
> Bob
>

I do, too, but I don't like cheese in tuna salad when served cold as a salad
or sandwich filling.

--
Wayne Boatwright
------------------------------------------------------------------------
A man is in general better pleased when he has a good dinner upon
his table, than when his wife talks Greek. Samuel Johnson

In article >,
Chemiker > wrote:

> On Wed, 12 Aug 2009 11:18:54 -0400, "Jean B." > wrote:
>
> >l, not -l wrote:
> >> On 11-Aug-2009, "George Leppla" > wrote:
> >>
> >>> Tonight for supper we had BLT's using fresh tomatoes from the backyard.
> >>>
> >>> Question...
> >>>
> >>> Bread, bacon, lettuce, tomato, salt, pepper and........
> >>>
> >>> Mayo or Mustard?
> >>>
> >>> George L
> >>
> >> Mayo or Kraft Sandwich Spread
>
>
> Dare I suggest Black Pepper Ranch?
>
> Alex, ducking and running
>
> (What the Hell? It works on smoked
> turkey breast sammiches....)

<Laughs>
Everything is better with Ranch Dressing!!!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"The Ranger" <cuhulain _ > wrote:

> Chemiker > wrote in message
> ...
> [snip]
> > Dare I suggest Black Pepper Ranch?
>
> Girard no longer makes their black pepper dressing. Who else makes it?
>
> The Ranger

I personally prefer Ken's Steakhouse Buttermilk Ranch! ;-d

Low in carbs too.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
blake murphy > wrote:

> > Well, as we all know, I'm all for people doing whatever they want to do
> > so long as it doesn't hurt anyone. So I *guess* I have to allow people
> > to put mayo on a BLT, but I don't have to think it's morally acceptable,
> > now, do I? ;-)
> >
> > Serene
>
> maybe we should discuss something non-controversial, like politics or
> religion.

ROFL!!! Thanks for the evening chuckle Blake!
I'm off to work shortly so that was good timing. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
(Charlotte L. Blackmer) wrote:

> In article >,
> blake murphy > wrote:
> >On Wed, 12 Aug 2009 12:38:14 -0700 (PDT), Karen wrote:
> >
> >> On Aug 12, 7:29*am, "brooklyn1" > wrote:
> >>> Never yet seen anyone salt bacon, or mayo.
> >>
> >> yes, the salt goes on the mayo or the tomato, but it's definitely in a
> >> BLT.
> >>
> >> Karen
> >
> >i can forgo salt, but a little pepper for the tomato.
>
> Agreed totally. The bacon is usually plenty salty.
>
> Re mustard: I love it, but it doesn't have a place on a BLT or a BAT
> (bacon, avocado, tomato). Mayo only, either Best Foods or homemade-style
> (garlic optional but good).
>
> Now if you put a beef patty on that sandwich and made it a baconburger ...
> please pass the mustard!
>
> Charlotte
> --

I was thinking along the same lines...

Nothing more delightful than bacon and avocado on a burger with lettuce
tomato and maybe some saute'd mushrooms!

But now we are no longer talking BLT's. <g>
I'm a purist with those. Mayo only! And no other additions.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Becca > wrote:

> TammyM wrote:
> > bolivar wrote:
> >>
> >> I simply cannot get upset about your accusing me of having TIAD.
> >> Because, Chris, Dams, and a bunch of other people here alllllll
> >> assure me that I *have* no "A".
> >>
> >> Plus, I cannot get upset with anyone who is so lacking in good taste
> >> that they don't appreciate the almost orgasmic pleasure of MW with
> >> fresh Hanover (ask Chris) tomatoes. That slightly acidic tartness is
> >> just perfect with fresh tomatoes. Mayo is the white bread of
> >> condiments.
> >
> > Now THAT is funny! You may not have an "A", but you certainly do have
> > a sense of humor! Unlke deRanger....
> >
> > MW just makes me gag, pure and simple. To be perfectly honest, I'm not
> > all that fond of mayo the way it's often used, slathered lavishly on
> > sandwiches, or pooling up potato salad. I like it used VERY
> > sparingly, and preferably homemade. By me :-)
> >
> > TammyM
>
> About every two ears I try to make homemade mayo, and it is always a
> dismal failure. My next attempt will be in 2011, it takes me that long
> to get over my previous failure. ;-)
>
>
> Becca (loves MW & mayo, but not on a BLT)

Have you tried the hand blender recipe that gets posted frequently here?
Or do you own one? The wand blender is one kitchen tool I really prefer
not to live without! I've had a Braun that's lasted me for many years.
:-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Michael \"Dog3\"" > wrote:

> Becca > : in
> rec.food.cooking
>
> >
> > About every two ears I try to make homemade mayo, and it is always a
> > dismal failure. My next attempt will be in 2011, it takes me that long
> > to get over my previous failure. ;-)
> >
> >
> > Becca (loves MW & mayo, but not on a BLT)
>
> I don't like MW but mayo RULES I love mayo on a BLT. I make my own
> sometimes and I've never had issues with it. I'm sure you've used the
> method, it's been posted here dozens of times. I always have a jar of
> Hellman's around... just in case
>
> Michael

I've personally come to prefer the lime based mayo. ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article > ,
"Gregory Morrow" > wrote:

> blake murphy wrote:
>
> > On Wed, 12 Aug 2009 09:44:33 -0500, Melba's Jammin' wrote:
> >
> >> In article >,
> >> bob in nz > wrote:
> >>
> >>> On Tue, 11 Aug 2009 19:15:51 -0700 (PDT), Brian Huntley
> >>>> Mayo or MW, but the bigger question is toasted or not?
> >>>
> >>> Didn't think of that one. I always toast the bread and slather on
> >>> Best Foods/Hellman's mayo top and bottom. I also add avocado if I
> >>> have a ripe one handy. And a couple of times I've also added a thin
> >>> slice of good swiss cheese to the BLAT. But that's pure piggery ...
> >>> oink. --
> >> Not only pur piggery, but it makes it a BLT&SC sandwich. Now I'm
> >> going to have to slap YOU, Bob. SC has no business on a BLT. It's
> >> wrong. WRONG. Avocado, OTOH, is acceptable.
> >
> > cheese with tuna salad is the one that throws me.
>
>
> Now yer comin' around to Sheldon's way of thinking, e.g. cheese with fish is
> TIAD,...there is still hope for you, blake...!!!
>
> :-DD

I like Picante sauce with tuna sometimes. Depends on my mood.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Dave Smith wrote:
> Becca wrote:
>
>> About every two ears I try to make homemade mayo, and it is always a
>> dismal failure. My next attempt will be in 2011, it takes me that
>> long to get over my previous failure. ;-)
>
>
> Try a blender recipe. It's easy. Throw in the eggs, salt, pepper,
> mustard, lemon juice, a bit of oil into the blender or food processor.
> Whiz is a second then drizzle the oil in with the machine running. It
> takes only a few seconds. It works every time for me.
>

Don't forget that if you like to experiment, you can also throw in hot
peppers, spices, garlic, onions, etc.

Bob

blake murphy wrote:

> On Wed, 12 Aug 2009 21:50:41 +0200, ChattyCathy wrote:
>
>> George Leppla wrote:
>>>
>>> Mayo or Mustard?
>>
>> Mayo or <gasp> Miracle Whip.
>
> i'm surprised we haven't heard from someone who says it must be
> *homemade* mayonnaise, or you're a complete pussy.

Heh. The day is young. I do make homemade mayo sometimes, but I'm not
going to make a cup full just for a BLT. Besides, I *like* Miracle Whip
on a BLT. Yeah, yeah - TIAD and all that...

(Now maybe we'll get some comments about the 'dangers' of homemade mayo
too.)
--
Cheers
Chatty Cathy

ChattyCathy wrote:

> Heh. The day is young. I do make homemade mayo sometimes, but I'm not
> going to make a cup full just for a BLT. Besides, I *like* Miracle Whip
> on a BLT. Yeah, yeah - TIAD and all that...
>
> (Now maybe we'll get some comments about the 'dangers' of homemade mayo
> too.)


I was raised on MW. My wife was raised on mayo. Since she is the one who
used it the most we got what she liked and I since I don't use much
anyway and it seemed a waste to have two jars on the go, I switched to
mayo. So now we have mayo on hand. However, my wife has developed an
allergy to soy and they use it in mayo. She occasionally has small
amounts of it but if we are going to be using a lot of mayo in something
we make a batch and use it up as quickly as possible.

On Thu, 13 Aug 2009 16:35:17 -0500, "Gregory Morrow"
> wrote:

>blake murphy wrote:
>
>> On Wed, 12 Aug 2009 09:44:33 -0500, Melba's Jammin' wrote:
>>
>>> In article >,
>>> bob in nz > wrote:
>>>
>>>> On Tue, 11 Aug 2009 19:15:51 -0700 (PDT), Brian Huntley
>>>>> Mayo or MW, but the bigger question is toasted or not?
>>>>
>>>> Didn't think of that one. I always toast the bread and slather on
>>>> Best Foods/Hellman's mayo top and bottom. I also add avocado if I
>>>> have a ripe one handy. And a couple of times I've also added a thin
>>>> slice of good swiss cheese to the BLAT. But that's pure piggery ...
>>>> oink. --
>>> Not only pur piggery, but it makes it a BLT&SC sandwich. Now I'm
>>> going to have to slap YOU, Bob. SC has no business on a BLT. It's
>>> wrong. WRONG. Avocado, OTOH, is acceptable.
>>
>> cheese with tuna salad is the one that throws me.
>
>
>Now yer comin' around to Sheldon's way of thinking, e.g. cheese with fish is
>TIAD,...there is still hope for you, blake...!!!

Screw sheldon. He's a disgrace to the keyboard. The few posts he
makes that are factual don't make up for the 99% that are bullshit.
His recent insanity about kitchen wiring was ignored when I called him
on it. Not once but twice! I like your food related posts but you
don't look so good when you use shemp as a benchmark.

That being said I like a tuna salad sandwich with american cheese.
But it must be warm. Also a tuna melt on a croissant with swiss is
very good. If that means I've got TIAD according to shemp (the class
retard) so be it. It's steps above some of the other stuff discussed
here.

Lou

Omelet wrote:
> In article >,
> Becca > wrote:
>
>> About every two ears I try to make homemade mayo, and it is always a
>> dismal failure. My next attempt will be in 2011, it takes me that long
>> to get over my previous failure. ;-)
>>
>>
>> Becca (loves MW & mayo, but not on a BLT)
>>
>
> Have you tried the hand blender recipe that gets posted frequently here?
> Or do you own one? The wand blender is one kitchen tool I really prefer
> not to live without! I've had a Braun that's lasted me for many years.
> :-)
>

So far, I have used a Cuisinart food processor, a small Hamilton Beach
food processor, but most of the time I use the Braun hand-held stick
blender. My last attempt was a few months ago (Braun), and I used Alton
Brown's recipe, but, the recipe is not the problem, the problem is me. I
am clearly doing something wrong.

The next time I go to a cook-in, maybe someone can help me, although I
have watched videos on YouTube and that has not done the trick. I will
get it right next time. I believe in miracles! lol


Becca

ChattyCathy wrote:
> Heh. The day is young. I do make homemade mayo sometimes, but I'm not
> going to make a cup full just for a BLT. Besides, I *like* Miracle Whip
> on a BLT. Yeah, yeah - TIAD and all that...
>
> (Now maybe we'll get some comments about the 'dangers' of homemade mayo
> too.)
>

One year there was a long thread on botulism caused by bay leaves packed
in olive oil, or something similar. Remember that?


Becca

On Aug 14, 9:40*am, Lou Decruss > wrote:
> On Thu, 13 Aug 2009 16:35:17 -0500, "Gregory Morrow"
>
>
>
>
>
> > wrote:
> >blake murphy wrote:
>
> >> On Wed, 12 Aug 2009 09:44:33 -0500, Melba's Jammin' wrote:
>
> >>> In article >,
> >>> *bob in nz > wrote:
>
> >>>> On Tue, 11 Aug 2009 19:15:51 -0700 (PDT), Brian Huntley
> >>>>> Mayo or MW, but the bigger question is toasted or not?
>
> >>>> Didn't think of that one. I always toast the bread and slather on
> >>>> Best Foods/Hellman's mayo top and bottom. I also add avocado if I
> >>>> have a ripe one handy. And a couple of times I've also added a thin
> >>>> slice of good swiss cheese to the BLAT. But that's pure piggery ...
> >>>> oink. --
> >>> Not only pur piggery, but it makes it a BLT&SC sandwich. *Now I'm
> >>> going to have to slap YOU, Bob. *SC has no business on a BLT. *It's
> >>> wrong. WRONG. *Avocado, OTOH, is acceptable.
>
> >> cheese with tuna salad is the one that throws me.
>
> >Now yer comin' around to Sheldon's way of thinking, e.g. cheese with fish is
> >TIAD,...there is still hope for you, blake...!!!
>
> Screw sheldon. *He's a disgrace to the keyboard. *The few posts he
> makes that are factual don't make up for the 99% that are bullshit.
> His recent insanity about kitchen wiring was ignored when I called him
> on it. *Not once but twice! I like your food related posts but you
> don't look so good when you use shemp as a benchmark.
>
> That being said I like a tuna salad sandwich with american cheese.
> But it must be warm. *Also a tuna melt on a croissant with swiss is
> very good. *If that means I've got TIAD according to shemp (the class
> retard) so be it. *It's steps above some of the other stuff discussed
> here.
>
> Lou- Hide quoted text -
>
> - Show quoted text -

I don't know from "rules," but I've never liked fish and cheese
together. And/but I like tuna melts, but chicken melts are better.

N.