Bob Muncie wrote:

> When I make mayo, or use Helmanns, the flavor has a slight background
> taste of lemon, or other citric acid. When I taste Miracle Whip, it's
> like someone added a 1/4 cup of vinegar. But you are right some complain
> about the sweet. If you add enough sugar to take the pucker out of the
> vinegar, it's also overly sweet.

Bob makes an excellent mayo, and once made a fat-free faux mayo (I think
he used celery root on that one).

But, in the Mayo vs. Miracle Whip debate, I prefer mayo. MW is
icky-sweet. He likes MW well enough, but funny, I haven't seen any
purchased since he married me. ;-)

So, all this talk of BLTs and it has me changing my mind (again) on what
to have for dinner. I have some lovely whole chicken breasts marinating
in a light soy/ginger/garlic/wine/EVOO mixture and I need to get that on
the grill fairly soon. With fresh grilled corn on the cob!

I just can't shake how good a BLT with avocado sounds, with a little
soup on the side. I've got everything here for that. And it's certainly
easier to prepare.

Decisions, decisions.

--Lin

Lin wrote:
> Bob Muncie wrote:
>
>> When I make mayo, or use Helmanns, the flavor has a slight background
>> taste of lemon, or other citric acid. When I taste Miracle Whip, it's
>> like someone added a 1/4 cup of vinegar. But you are right some
>> complain about the sweet. If you add enough sugar to take the pucker
>> out of the vinegar, it's also overly sweet.
>
> Bob makes an excellent mayo, and once made a fat-free faux mayo (I think
> he used celery root on that one).
>
> But, in the Mayo vs. Miracle Whip debate, I prefer mayo. MW is
> icky-sweet. He likes MW well enough, but funny, I haven't seen any
> purchased since he married me. ;-)
>
> So, all this talk of BLTs and it has me changing my mind (again) on what
> to have for dinner. I have some lovely whole chicken breasts marinating
> in a light soy/ginger/garlic/wine/EVOO mixture and I need to get that on
> the grill fairly soon. With fresh grilled corn on the cob!
>
> I just can't shake how good a BLT with avocado sounds, with a little
> soup on the side. I've got everything here for that. And it's certainly
> easier to prepare.
>
> Decisions, decisions.
>
> --Lin

Lin - I do not like avocado in any form. It to me, is the equivalent of
veggie butter. Not that it is a bad thing, it's just something *I* don't
like.

I'm pretty happy to try anything if placed in front of me :-)

But the BLT can be tasty in many guises, but generally, it does not
include other than thick peasant bread, tomato, lettuce, *mayo*, and
possibly a thin slice of onion which dchanges the name to BLO.

But so can many foods.

Bob

Bob Muncie wrote:

> A vinegar flavored mayo is not my idea of something that belongs on a
> sandwich.

http://www.bestfoods.com/press.aspx

"Hellmann's® Mayonnaise - known as Best Foods® West of the Rockies - is
America's favorite mayonnaise brand. Its great taste enhances the flavor of
many foods including fish, chicken, grains, vegetables and salads. It is an
essential part of a healthy diet and contains real ingredients, like eggs,
oil and vinegar."

MOST mayo is made with vinegar.

Bob

Lin wrote:

> Bob makes an excellent mayo, and once made a fat-free faux mayo (I think
> he used celery root on that one).

It was made with silken tofu, which is not fat-free, but is much lower-fat
than egg yolks and oil.

Bob

Bob Muncie wrote:

> But the BLT can be tasty in many guises, but generally, it does not
> include other than thick peasant bread, tomato, lettuce, *mayo*, and
> possibly a thin slice of onion which dchanges the name to BLO.

You mean either BLOT or BOLT, don't you?

Bob

On Sat, 15 Aug 2009 14:51:06 -0700, Lin >
wrote:

>Bob Muncie wrote:
>
>> When I make mayo, or use Helmanns, the flavor has a slight background
>> taste of lemon, or other citric acid. When I taste Miracle Whip, it's
>> like someone added a 1/4 cup of vinegar. But you are right some complain
>> about the sweet. If you add enough sugar to take the pucker out of the
>> vinegar, it's also overly sweet.
>
>Bob makes an excellent mayo, and once made a fat-free faux mayo (I think
>he used celery root on that one).
>
>But, in the Mayo vs. Miracle Whip debate, I prefer mayo. MW is
>icky-sweet. He likes MW well enough, but funny, I haven't seen any
>purchased since he married me. ;-)
>
>So, all this talk of BLTs and it has me changing my mind (again) on what
>to have for dinner. I have some lovely whole chicken breasts marinating
>in a light soy/ginger/garlic/wine/EVOO mixture and I need to get that on
>the grill fairly soon. With fresh grilled corn on the cob!
>
>I just can't shake how good a BLT with avocado sounds, with a little
>soup on the side. I've got everything here for that. And it's certainly
>easier to prepare.
>
>Decisions, decisions.
>
You could always put the BLT on top of your chicken (too bad you
marinated it)... then you'd have the best of both worlds!

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

sf wrote:

> You could always put the BLT on top of your chicken (too bad you
> marinated it)... then you'd have the best of both worlds!

LOL! Too much food!

I did end up making BLaTs. I realized that I had only one smallish
sungold tomato and several large grape tomatoes, so I chopped them up,
added just a bit of chopped onion, chopped up a half of an avocado and
added a splash of white balsamic vinegar. I used it as a topping when I
built the sandwiches as I normally would. I served them open-faced and
it was a very nice presentation.

I was at Trader Joe's a couple of days ago and bought more of their
cartoned soups and stocks. Hidden at the bottom of the shelf was a soup
I'd never seen before -- A "Latin Style Black Bean Soup" with garlic,
chipotle, and sea salt. It's vegan and gluten free. The soup on it's own
is smooth and dee-lish, but more importantly it makes a great jump-off
point for something else, which is of course, what I did. I added a can
of reduced sodium black beans, fresh corn kernels from two ears, and
jalapeno powder to give it a bit more spice. It was a great way of
getting a DELICIOUS high-fiber low fat soup. I have a little left over
and I think I'll add a small can of chopped tomatoes to it. The box is
deep purple and the soup is black bean black -- and it was on the BOTTOM
shelf under the vegetable stock. Very hard to notice. I'm going back for
more of this, because as we all know, their products vary and once it's
gone it may never come back. [BTW: Went looking for the hazelnut meal
there as suggested and that particular TJs does not carry it, but I did
get almond meal].

Chicken on the grill for sure tomorrow.

--Lin

Bob Terwilliger wrote:
> Bob Muncie wrote:
>
>> But the BLT can be tasty in many guises, but generally, it does not
>> include other than thick peasant bread, tomato, lettuce, *mayo*, and
>> possibly a thin slice of onion which dchanges the name to BLO.
>
> You mean either BLOT or BOLT, don't you?
>
> Bob

I'm sorry. I was salivating, and keeping off the household cats, while
trying t type.

But you are right Bob. a BLOT is more in keeping with what I usually
make. But I at least actually use mayo unlike some of the folks here.

Anyone that makes a BLT (or an variation of it) without mayo, deserves
some level of scorn!!!

Bob

Bob Terwilliger wrote:
> Bob Muncie wrote:
>
>> A vinegar flavored mayo is not my idea of something that belongs on a
>> sandwich.
>
> http://www.bestfoods.com/press.aspx
>
> "Hellmann's® Mayonnaise - known as Best Foods® West of the Rockies - is
> America's favorite mayonnaise brand. Its great taste enhances the flavor
> of many foods including fish, chicken, grains, vegetables and salads. It
> is an essential part of a healthy diet and contains real ingredients,
> like eggs, oil and vinegar."
>
> MOST mayo is made with vinegar.
>
> Bob

I'm guessing you are a spoiling for a fight now... but since you used
the actual correctly spelled name of "helmanns", you expect us to
respect you more, am I right?

I hope you die with a mouth full of salad dressing! Miracle Whip? I hope
you lose the ability to make any mayo, and are stuck with it!!!


Bob

In article >,
"Bob Terwilliger" > wrote:

> Bob Muncie wrote:
>
> > A vinegar flavored mayo is not my idea of something that belongs on a
> > sandwich.
>
> http://www.bestfoods.com/press.aspx
>
> "Hellmann's® Mayonnaise - known as Best Foods® West of the Rockies - is
> America's favorite mayonnaise brand. Its great taste enhances the flavor of
> many foods including fish, chicken, grains, vegetables and salads. It is an
> essential part of a healthy diet and contains real ingredients, like eggs,
> oil and vinegar."
>
> MOST mayo is made with vinegar.
>
> Bob

Very true! But I've come to prefer Lime based mayo... IMHO it really is
superior!
--
Peace! Om

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


Subscribe:

In article >,
Lin > wrote:

> sf wrote:
>
> > You could always put the BLT on top of your chicken (too bad you
> > marinated it)... then you'd have the best of both worlds!
>
> LOL! Too much food!
>
> I did end up making BLaTs. I realized that I had only one smallish
> sungold tomato and several large grape tomatoes, so I chopped them up,
> added just a bit of chopped onion, chopped up a half of an avocado and
> added a splash of white balsamic vinegar. I used it as a topping when I
> built the sandwiches as I normally would. I served them open-faced and
> it was a very nice presentation.
>
> I was at Trader Joe's a couple of days ago and bought more of their
> cartoned soups and stocks. Hidden at the bottom of the shelf was a soup
> I'd never seen before -- A "Latin Style Black Bean Soup" with garlic,
> chipotle, and sea salt. It's vegan and gluten free. The soup on it's own
> is smooth and dee-lish, but more importantly it makes a great jump-off
> point for something else, which is of course, what I did. I added a can
> of reduced sodium black beans, fresh corn kernels from two ears, and
> jalapeno powder to give it a bit more spice. It was a great way of
> getting a DELICIOUS high-fiber low fat soup. I have a little left over
> and I think I'll add a small can of chopped tomatoes to it. The box is
> deep purple and the soup is black bean black -- and it was on the BOTTOM
> shelf under the vegetable stock. Very hard to notice. I'm going back for
> more of this, because as we all know, their products vary and once it's
> gone it may never come back. [BTW: Went looking for the hazelnut meal
> there as suggested and that particular TJs does not carry it, but I did
> get almond meal].
>
> Chicken on the grill for sure tomorrow.
>
> --Lin

Nothing like soup and sandwich. ;-d Childhood memories and comfort
food...

Might be about time to make a pot of black soybeans, but with the
current drought and 100+ degree temps, the weather is just not right for
soups yet!

I've even been letting all 3 dogs live indoors for the afternoons. I'm
not leaving my poor pups outside in those temps!

It's not stopping me from grilling tho'. Ferocious stole a chicken leg
off the mini-grill the other day. I took it away from him and tossed it
as I don't want him eating a leg bone...
--
Peace! Om

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


Subscribe:

Omelet said...

> In article >,
> "Bob Terwilliger" > wrote:
>
>> Bob Muncie wrote:
>>
>> > A vinegar flavored mayo is not my idea of something that belongs on a
>> > sandwich.
>>
>> http://www.bestfoods.com/press.aspx
>>
>> "Hellmann's® Mayonnaise - known as Best Foods® West of the Rockies - is
>> America's favorite mayonnaise brand. Its great taste enhances the
>> flavor of many foods including fish, chicken, grains, vegetables and
>> salads. It is an essential part of a healthy diet and contains real
>> ingredients, like eggs, oil and vinegar."
>>
>> MOST mayo is made with vinegar.
>>
>> Bob
>
> Very true! But I've come to prefer Lime based mayo... IMHO it really is
> superior!


I went to Miracle Whip--Free, in the same manner going from whole milk to
fat-free milk.

Hellmans still holds a place in my heart AND veins.

Andy

Omelet > wrote in
news
> In article >,
> "Bob Terwilliger" > wrote:
>
>> Bob Muncie wrote:
>>
>> > A vinegar flavored mayo is not my idea of something that belongs on
>> > a sandwich.
>>
>> http://www.bestfoods.com/press.aspx
>>
>> "Hellmann's® Mayonnaise - known as Best Foods® West of the Rockies -
>> is America's favorite mayonnaise brand. Its great taste enhances the
>> flavor of many foods including fish, chicken, grains, vegetables and
>> salads. It is an essential part of a healthy diet and contains real
>> ingredients, like eggs, oil and vinegar."
>>
>> MOST mayo is made with vinegar.
>>
>> Bob
>
> Very true! But I've come to prefer Lime based mayo... IMHO it really
> is superior!


We used to be able to get all the different Hellmans flavours, but most
of the local supermarkets have dropped it off their shelves.

The do, however, carry S&W,which I prefer.

The SO *loves* the Hellmans Lime Mayo.

Bob Muncie wrote:
> Bob Terwilliger wrote:
>> Bob Muncie wrote:
>>
>>> A vinegar flavored mayo is not my idea of something that belongs on a
>>> sandwich.
>>
>> http://www.bestfoods.com/press.aspx
>>
>> "Hellmann's® Mayonnaise - known as Best Foods® West of the Rockies -
>> is America's favorite mayonnaise brand. Its great taste enhances the
>> flavor of many foods including fish, chicken, grains, vegetables and
>> salads. It is an essential part of a healthy diet and contains real
>> ingredients, like eggs, oil and vinegar."
>>
>> MOST mayo is made with vinegar.
>>
>> Bob
>
> I'm guessing you are a spoiling for a fight now... but since you used
> the actual correctly spelled name of "helmanns", you expect us to
> respect you more, am I right?
>
> I hope you die with a mouth full of salad dressing! Miracle Whip? I hope
> you lose the ability to make any mayo, and are stuck with it!!!
>
>
> Bob

On reflection, I guess I should have added a smiley :-)

Bob

Bob Muncie wrote:
> 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.
>
No, you can't.
All those things can be added _after_ the base mayonnaise is done.
Portion it off, make garlic mayo, make curry mayo, etc.
That way you have several dips instead of only one.

Cheers,

Michael Kuettner

Omelet wrote:
> In article >,
> Becca > wrote:
>
>> 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
>>
As long as it's not miracles whip ;-P

>>
>> Becca
>
> One more try can never hurt. <g>
> Make sure your oil is COLD and not room temp???
>
> Mom always stressed that point to me.

Nope. Just make sure that all ingredients have the same temperature.
I've been making mayonnaise for over 30 years and never had a
failure.
If someone needs a work-out, prepare mayo with a whisk ;-)

Cheers,

Michael Kuettner

Michael Kuettner wrote:
> Bob Muncie wrote:
>> 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.
>>
> No, you can't.
> All those things can be added _after_ the base mayonnaise is done.
> Portion it off, make garlic mayo, make curry mayo, etc.
> That way you have several dips instead of only one.
>
> Cheers,
>
> Michael Kuettner
>
>
Good value added statement. But in my case, if I'm making mayo, it is
usually intended for one purpose, so I don't think ahead about
multi-flavor portions.

Bob

On Sun, 16 Aug 2009 10:47:19 -0400, Bob Muncie >
wrote:

>On reflection, I guess I should have added a smiley :-)

whew. I wondered what burr was under your saddle.

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

Omelet wrote:

> I've even been letting all 3 dogs live indoors for the afternoons. I'm
> not leaving my poor pups outside in those temps!

Well, I've heard of a "three dog night," but a "three dog day"? ;-)

> It's not stopping me from grilling tho'. Ferocious stole a chicken leg
> off the mini-grill the other day. I took it away from him and tossed it
> as I don't want him eating a leg bone...

If it was still raw, it probably would have been fine. It's the cooked
bones that are most dangerous. The gal who facilitated the rescue of our
RayAnn feeds her dogs a raw meat and veggie diet. RayAnn got a chicken
back after being released from "the big house."

We are grilling tonight as well, marinated chicken and roasted corn on
the cob. I've got some leftover boiled red potatoes and a few eggs that
are hardboiled so I might make a small batch of tater salad.

--Lin

On Sun, 16 Aug 2009 09:44:03 -0500, Andy > wrote:

>I went to Miracle Whip--Free, in the same manner going from whole milk to
>fat-free milk.
>
>Hellmans still holds a place in my heart AND veins.

Hubby is buying fat free mayo now for the same reason. I didn't like
mayonnaise to begin with (although it has it's place in tuna
sandwiches, potato salad and deviled eggs) and now this glop. Ugh.

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

sf said...

> On Sun, 16 Aug 2009 09:44:03 -0500, Andy > wrote:
>
>>I went to Miracle Whip--Free, in the same manner going from whole milk to
>>fat-free milk.
>>
>>Hellmans still holds a place in my heart AND veins.
>
> Hubby is buying fat free mayo now for the same reason. I didn't like
> mayonnaise to begin with (although it has it's place in tuna
> sandwiches, potato salad and deviled eggs) and now this glop. Ugh.


Heh heh heh heh heh!

Andy <--- Loves glop!

sf wrote on Sun, 16 Aug 2009 10:39:54 -0700:

>> I went to Miracle Whip--Free, in the same manner going from
>> whole milk to fat-free milk.
>>
>> Hellmans still holds a place in my heart AND veins.

> Hubby is buying fat free mayo now for the same reason. I
> didn't like mayonnaise to begin with (although it has it's
> place in tuna sandwiches, potato salad and deviled eggs) and
> now this glop. Ugh.

For various medical reasons I eat a low to no fat diet. When I started
it many years ago, a lot of things like no-fat milk tasted pretty awful
but I quickly got used to them and I actually dislike regular milk now.
I use no-fat mayonnaise quite successfully to make things like tartar
sauce, Russian dressing and tuna salad but I never really liked
mayonnaise as a sandwich spread. Combinations of no-fat mayo, yoghurt
and sour cream can be used to make fish sauces and no-fat yoghurt makes
a pretty good Indian Raita.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article > ,
PeterL2 > wrote:

> Omelet > wrote in
> news >
> > In article >,
> > "Bob Terwilliger" > wrote:
> >
> >> Bob Muncie wrote:
> >>
> >> > A vinegar flavored mayo is not my idea of something that belongs on
> >> > a sandwich.
> >>
> >> http://www.bestfoods.com/press.aspx
> >>
> >> "Hellmann's® Mayonnaise - known as Best Foods® West of the Rockies -
> >> is America's favorite mayonnaise brand. Its great taste enhances the
> >> flavor of many foods including fish, chicken, grains, vegetables and
> >> salads. It is an essential part of a healthy diet and contains real
> >> ingredients, like eggs, oil and vinegar."
> >>
> >> MOST mayo is made with vinegar.
> >>
> >> Bob
> >
> > Very true! But I've come to prefer Lime based mayo... IMHO it really
> > is superior!
>
>
> We used to be able to get all the different Hellmans flavours, but most
> of the local supermarkets have dropped it off their shelves.
>
> The do, however, carry S&W,which I prefer.
>
> The SO *loves* the Hellmans Lime Mayo.

Fortunately, our local store carries a generic/store brand that is every
bit as good.
--
Peace! Om

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


Subscribe:

James wrote to sf on Sun, 16 Aug 2009 18:49:58 GMT:

>>> I went to Miracle Whip--Free, in the same manner going from
>>> whole milk to fat-free milk.
>>>
>>> Hellmans still holds a place in my heart AND veins.

>> Hubby is buying fat free mayo now for the same reason. I
>> didn't like mayonnaise to begin with (although it has it's
>> place in tuna sandwiches, potato salad and deviled eggs) and
>> now this glop. Ugh.

> For various medical reasons I eat a low to no fat diet. When I
> started it many years ago, a lot of things like no-fat milk tasted
> pretty awful but I quickly got used to them and I
> actually dislike regular milk now. I use no-fat mayonnaise
> quite successfully to make things like tartar sauce, Russian
> dressing and tuna salad but I never really liked mayonnaise as
> a sandwich spread. Combinations of no-fat mayo, yoghurt and
> sour cream can be used to make fish sauces and no-fat yoghurt makes a
> pretty good Indian Raita.

To add another no-fat recipe, various Salsas mixed with no-fat sour
cream are quite good salad dressings.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton said...

> To add another no-fat recipe, various Salsas mixed with no-fat sour
> cream are quite good salad dressings.


That could lend itself to a low-fat nachos. Using fat free cream cheese for
cheese, Pile everything on, bake just until melted. Add diced avocado (good
fat) after baking and finish drizzled with your no-fat sour cream'd salsa.

Andrés
--
Soy no más un peligro a la sociedad.

"James Silverton" > wrote in message
...
> James wrote to sf on Sun, 16 Aug 2009 18:49:58 GMT:
>
>>>> I went to Miracle Whip--Free, in the same manner going from
>>>> whole milk to fat-free milk.
>>>>
>>>> Hellmans still holds a place in my heart AND veins.
>
>>> Hubby is buying fat free mayo now for the same reason. I
>>> didn't like mayonnaise to begin with (although it has it's
>>> place in tuna sandwiches, potato salad and deviled eggs) and
>>> now this glop. Ugh.
>
>> For various medical reasons I eat a low to no fat diet. When I started
>> it many years ago, a lot of things like no-fat milk tasted pretty awful
>> but I quickly got used to them and I
>> actually dislike regular milk now. I use no-fat mayonnaise
>> quite successfully to make things like tartar sauce, Russian
>> dressing and tuna salad but I never really liked mayonnaise as
>> a sandwich spread. Combinations of no-fat mayo, yoghurt and
>> sour cream can be used to make fish sauces and no-fat yoghurt makes a
>> pretty good Indian Raita.
>
> To add another no-fat recipe, various Salsas mixed with no-fat sour cream
> are quite good salad dressings.
>
>
I often use fat free yogurt for a salad dressing base, I think it has a
better dressing consistancy than sour cream; mix well with citrus juice and
honey, add herbs/spices of choice.

In article >,
Lin > wrote:

> Omelet wrote:
>
> > I've even been letting all 3 dogs live indoors for the afternoons. I'm
> > not leaving my poor pups outside in those temps!
>
> Well, I've heard of a "three dog night," but a "three dog day"? ;-)

<laughs>

>
> > It's not stopping me from grilling tho'. Ferocious stole a chicken leg
> > off the mini-grill the other day. I took it away from him and tossed it
> > as I don't want him eating a leg bone...
>
> If it was still raw, it probably would have been fine. It's the cooked
> bones that are most dangerous.

It was semi-cooked. I chose not to take the chance.

> The gal who facilitated the rescue of our
> RayAnn feeds her dogs a raw meat and veggie diet. RayAnn got a chicken
> back after being released from "the big house."

I feed even cooked chicken backs. Leg and thigh bones as well as long
bones on the wings are supposed to be dangerous.

>
> We are grilling tonight as well, marinated chicken and roasted corn on
> the cob. I've got some leftover boiled red potatoes and a few eggs that
> are hardboiled so I might make a small batch of tater salad.
>
> --Lin

Oh yum. :-) A baked spud will be my treat when I hit my goal weight.
Damn I miss potatoes!!! Probably more than anything. <sigh>
I have that thawed shark steak and some shrimp for tonight, along with
steamed cabbage and some fresh sunflower sprouts.
--
Peace! Om

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


Subscribe:

Omelet > wrote in newsmpomelet-648673.13585716082009
@news-wc.giganews.com:

> In article > ,
> PeterL2 > wrote:
>

>>
>> We used to be able to get all the different Hellmans flavours, but most
>> of the local supermarkets have dropped it off their shelves.
>>
>> The do, however, carry S&W,which I prefer.
>>
>> The SO *loves* the Hellmans Lime Mayo.
>
> Fortunately, our local store carries a generic/store brand that is every
> bit as good.



Lucky you!! Most of our Aussie generic brands of mayo are utter shite!!

In article > ,
PeterL2 > wrote:

> Omelet > wrote in newsmpomelet-648673.13585716082009
> @news-wc.giganews.com:
>
> > In article > ,
> > PeterL2 > wrote:
> >
>
> >>
> >> We used to be able to get all the different Hellmans flavours, but most
> >> of the local supermarkets have dropped it off their shelves.
> >>
> >> The do, however, carry S&W,which I prefer.
> >>
> >> The SO *loves* the Hellmans Lime Mayo.
> >
> > Fortunately, our local store carries a generic/store brand that is every
> > bit as good.
>
>
>
> Lucky you!! Most of our Aussie generic brands of mayo are utter shite!!

"Hill Country Fare" generic from HEB is drastically superior to "Kraft"
and comparable to "Hellmans". :-)

Most of HEB's store brand stuff is excellent.

We are blessed.
--
Peace! Om

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


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