Know it's probably a tad early to be thinking about dinner in some parts
of the world, (and it's technically still lunch time here) but that's
what we'll be having this evening...

Anybody else decided what they're having for dinner yet?

--
Cheers
Chatty Cathy

ChattyCathy said...

> Know it's probably a tad early to be thinking about dinner in some parts
> of the world, (and it's technically still lunch time here) but that's
> what we'll be having this evening...
>
> Anybody else decided what they're having for dinner yet?


Cathy,

Hmm...

Sounds complicated.

Hardly ever had nothing but salmon pan fried in tons of butter.

Hmm...

Not that I wouldn't be a gracious dinner guest. [pressing suit & tie]

Hmm...

Best,

Andy

ChattyCathy said...

> Anybody else decided what they're having for dinner yet?


Cathy

Now that you mention it, after the planned PGA Championship (golf) lunch of
soft pretzels & mustard, I might have some leftover soft pretzels and mustard
for dinner. Maybe switch from beer to wine.

Best,

Andy

ChattyCathy wrote:
> Know it's probably a tad early to be thinking about dinner in some parts
> of the world, (and it's technically still lunch time here) but that's
> what we'll be having this evening...
>
> Anybody else decided what they're having for dinner yet?
>

Hi Cathy - Didn't realize you were in the European time zones (I'm dense
much of the time).

I have a ham shank that I need to process that I made early in the week
and have had a few sandwiches off of (my tomatoes have been gifting me
lately).

So I was thinking of doing some sort of casserole with ham, green beans
I have that were fresh/frozen, and adding some mushrooms, and a creamy
sauce.

Bob

Bob Muncie wrote:

> I was thinking of doing some sort of casserole with ham, green beans I
> have that were fresh/frozen, and adding some mushrooms, and a creamy
> sauce.

I think I'd leave the mushrooms out of that. Maybe make a stuffed mushroom
appetizer instead. I think they'd go fine with the green beans and the
sauce, but I'm not sure how well they'd go with the ham.

Bob

Bob Terwilliger wrote:
> Bob Muncie wrote:
>
>> I was thinking of doing some sort of casserole with ham, green beans I
>> have that were fresh/frozen, and adding some mushrooms, and a creamy
>> sauce.
>
> I think I'd leave the mushrooms out of that. Maybe make a stuffed
> mushroom appetizer instead. I think they'd go fine with the green beans
> and the sauce, but I'm not sure how well they'd go with the ham.
>
> Bob

Thanks for the thought Bob. I haven't thought about it much yet as it's
still breakfast time here (I'm EST), but since I have three ears of corn
on the cob I need to use, I was only thinking casserole, started by
eating the corn after steaming them.

BTW, what are you doing up this early? I know you and Lin are on Cali
time, and it being Sunday, I would have thought you'd still be snuggling :-)

Bob

On Sun, 16 Aug 2009 13:42:19 +0200, ChattyCathy
> wrote:

>Know it's probably a tad early to be thinking about dinner in some parts
>of the world, (and it's technically still lunch time here) but that's
>what we'll be having this evening...
>
>Anybody else decided what they're having for dinner yet?

It's too early for me... but here's something I want to make soon.
http://crepesofwrath.net/?p=1208 The type of sausage isn't specified.
It looks like bratwurst, however I like Italian sausage and usually
have it on hand - so that's what I'll use.

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

sf wrote:
> On Sun, 16 Aug 2009 13:42:19 +0200, ChattyCathy
> > wrote:
>
>> Know it's probably a tad early to be thinking about dinner in some parts
>> of the world, (and it's technically still lunch time here) but that's
>> what we'll be having this evening...
>>
>> Anybody else decided what they're having for dinner yet?
>
> It's too early for me... but here's something I want to make soon.
> http://crepesofwrath.net/?p=1208 The type of sausage isn't specified.
> It looks like bratwurst, however I like Italian sausage and usually
> have it on hand - so that's what I'll use.
>

That does look tasty sf. Maybe a tomorrow thing to make for brunch. I
have the materials. I'd probably use one of my smaller skillets, and
brown the taters, peppers, and onions a bit more, than add an egg or two
after the last flip on top, and cover for a few minutes. Add some
buttered wheat toast, add a fresh cup of French roast coffee, and I
think I'd be sated.

Thanks for the ideas!

Bob

Bob Muncie wrote:

>>> I was thinking of doing some sort of casserole with ham, green beans I
>>> have that were fresh/frozen, and adding some mushrooms, and a creamy
>>> sauce.
>>
>> I think I'd leave the mushrooms out of that. Maybe make a stuffed
>> mushroom appetizer instead. I think they'd go fine with the green beans
>> and the sauce, but I'm not sure how well they'd go with the ham.
>
> Thanks for the thought Bob. I haven't thought about it much yet as it's
> still breakfast time here (I'm EST), but since I have three ears of corn
> on the cob I need to use, I was only thinking casserole, started by eating
> the corn after steaming them.

Hey, corn and mushrooms go together well; maybe you could try making a
mushroom butter for the corn.



> BTW, what are you doing up this early? I know you and Lin are on Cali
> time, and it being Sunday, I would have thought you'd still be snuggling
> :-)

My work schedule is from 6 PM to 6 AM, Thursday through Saturday and
alternate Wednesdays. So I'll be getting off from work in about half an
hour.

Bob

ChattyCathy wrote:
> Know it's probably a tad early to be thinking about dinner in some
> parts of the world, (and it's technically still lunch time here) but
> that's what we'll be having this evening...
>
> Anybody else decided what they're having for dinner yet?

I have made a chicken casserole because David is out shooting today and I am
not sure when time he will be back. So it is not something that will spoil!

On Aug 16, 7:42*am, ChattyCathy > wrote:
> Know it's probably a tad early to be thinking about dinner in some parts
> of the world, (and it's technically still lunch time here) but that's
> what we'll be having this evening...
>
> Anybody else decided what they're having for dinner yet?


It was:

garlicky sauted sea scallops

curried rice with almonds

broiled tomatoes with a parm-mayo-scallion topping

The only part about the meal I hated was all the tools and pans I had
to wash.

Bob Terwilliger wrote:
> Bob Muncie wrote:
>
>>>> I was thinking of doing some sort of casserole with ham, green beans I
>>>> have that were fresh/frozen, and adding some mushrooms, and a creamy
>>>> sauce.
>>>
>>> I think I'd leave the mushrooms out of that. Maybe make a stuffed
>>> mushroom appetizer instead. I think they'd go fine with the green beans
>>> and the sauce, but I'm not sure how well they'd go with the ham.
>>
>> Thanks for the thought Bob. I haven't thought about it much yet as it's
>> still breakfast time here (I'm EST), but since I have three ears of corn
>> on the cob I need to use, I was only thinking casserole, started by
>> eating
>> the corn after steaming them.
>
> Hey, corn and mushrooms go together well; maybe you could try making a
> mushroom butter for the corn.
>
>
>
>> BTW, what are you doing up this early? I know you and Lin are on Cali
>> time, and it being Sunday, I would have thought you'd still be snuggling
>> :-)
>
> My work schedule is from 6 PM to 6 AM, Thursday through Saturday and
> alternate Wednesdays. So I'll be getting off from work in about half an
> hour.
>
> Bob

That's an interesting idea! I'll bounce that around for awhile. With the
weather as nice as it is today, I was considering doing the corn on the
charcoal grill, and putting some slabs from the ham shank on as well,
off to the side to smoke for a bit.

Hope you have a nice day of relaxation :-)

Bob

sf wrote:

> It's too early for me... but here's something I want to make soon.
> http://crepesofwrath.net/?p=1208 The type of sausage isn't specified.
> It looks like bratwurst, however I like Italian sausage and usually
> have it on hand - so that's what I'll use.

I think Italian sausage would be *best* for that recipe, though kielbasa
would also be good. Looking over it, I got to thinking how it would be a
good thing to make in a skillet with a cover, then when you got about 5
minutes from it being done, add a bunch of scrubbed mussels, cover, and cook
until the mussels open.

Bob

Bob Muncie wrote:

> With the weather as nice as it is today, I was considering doing the corn
> on the charcoal grill, and putting some slabs from the ham shank on as
> well, off to the side to smoke for a bit.

Well, ham doesn't really *need* smoke, you know.


> Hope you have a nice day of relaxation :-)

Unfortunately, I'll be working overtime tonight, covering for a coworker
who's doing his annual two weeks of National Guard duty.

Bob

Andy wrote:

> ChattyCathy said...
>
>> Know it's probably a tad early to be thinking about dinner in some
>> parts of the world, (and it's technically still lunch time here) but
>> that's what we'll be having this evening...
>>
>> Anybody else decided what they're having for dinner yet?
>

> Hmm...
>
> Sounds complicated.

<laugh> Far from complicated - it's weekend; just chuck some honey and
brown mustard (or some sort of creole mustard if you like) and a
teaspoon of crushed garlic into a bowl/container (that has a lid) - add
a dash of salt and freshly ground black pepper - then mix it all up.
After that, dip the salmon steaks into the mixture and make sure they
are well coated. Put lid on bowl/container and stash in the fridge to
marinate for a couple of hours... I will bake them in my (electric)
oven tonight for twenty minutes or so - or I might even use the
convection gizmo - I'll see. I'm going to make some potato cakes too -
and maybe a green salad...
>
> Hardly ever had nothing but salmon pan fried in tons of butter.
>
> Hmm...
>
> Not that I wouldn't be a gracious dinner guest. [pressing suit & tie]
>
> Hmm...

You're welcome to come over... <g>

--
Cheers
Chatty Cathy

Bob Terwilliger wrote:
> Bob Muncie wrote:
>
>> With the weather as nice as it is today, I was considering doing the
>> corn on the charcoal grill, and putting some slabs from the ham shank
>> on as well, off to the side to smoke for a bit.
>
> Well, ham doesn't really *need* smoke, you know.
>
Yah, I know it's already smoked anyway (to some degree), but some things
just taste better after some grill loving with some wood chips, in this
case cherry.
>
>> Hope you have a nice day of relaxation :-)
>
> Unfortunately, I'll be working overtime tonight, covering for a coworker
> who's doing his annual two weeks of National Guard duty.

That's too bad. I was trying to send you some positive Karma for a nice
day. Guess I'll have to settle for wishing you a quiet overtime shift :-)
>
> Bob

Bob

Kalmia wrote:

> On Aug 16, 7:42Â*am, ChattyCathy > wrote:

>> Anybody else decided what they're having for dinner yet?
>
>
> It was:
>
> garlicky sauted sea scallops

Ohhh - I love scallops
>
> curried rice with almonds

Sounds good.
>
> broiled tomatoes with a parm-mayo-scallion topping

OK, now I'm hungry <g>
>
> The only part about the meal I hated was all the tools and pans I had
> to wash.

Oh well, I think we all feel that way sometimes. But if the meal was
worth it...
--
Cheers
Chatty Cathy

Ophelia wrote:

> ChattyCathy wrote:
>> Know it's probably a tad early to be thinking about dinner in some
>> parts of the world, (and it's technically still lunch time here) but
>> that's what we'll be having this evening...
>>
>> Anybody else decided what they're having for dinner yet?
>
> I have made a chicken casserole because David is out shooting today
> and I am
> not sure when time he will be back. So it is not something that will
> spoil!

Ah. I make meals like that too sometimes. But chicken casserole is
pretty good, IMHO.
--
Cheers
Chatty Cathy

sf wrote:

> On Sun, 16 Aug 2009 13:42:19 +0200, ChattyCathy
> > wrote:
>
>>Know it's probably a tad early to be thinking about dinner in some
>>parts of the world, (and it's technically still lunch time here) but
>>that's what we'll be having this evening...
>>
>>Anybody else decided what they're having for dinner yet?
>
> It's too early for me... but here's something I want to make soon.
> http://crepesofwrath.net/?p=1208 The type of sausage isn't specified.
> It looks like bratwurst, however I like Italian sausage and usually
> have it on hand - so that's what I'll use.
>
Looks good. Might give that a try myself one of these fine days.
--
Cheers
Chatty Cathy

ChattyCathy > wrote in
on Aug Sun 2009 am

> Know it's probably a tad early to be thinking about dinner in some parts
> of the world, (and it's technically still lunch time here) but that's
> what we'll be having this evening...
>
> Anybody else decided what they're having for dinner yet?
>

pork butt steak, mushrooms and french cut green beans. Gotta use up the pork butt it's been in the
fridge long enough, so it is use it tonight or chuck it out on Monday or Tuesday.

--
Is that your nose, or are you eatting a banana? -Alan

In article >,
ChattyCathy > wrote:

> Know it's probably a tad early to be thinking about dinner in some parts
> of the world, (and it's technically still lunch time here) but that's
> what we'll be having this evening...
>
> Anybody else decided what they're having for dinner yet?

I have a small shark steak thawed and four jumbo shrimp. I'm
considering wood grilling that and steaming that okra I bought yesterday
to go with it. There is also some leftover steamed cabbage I need to
use up.

I do love my greens... :-)

I'll keep it simple and serve all with a little butter and lemon pepper.
Maybe some avocado on the side. Salt to taste of course.

I just finished lunch tho'. A re-heated grilled beef patty served over
some Sunflower sprouts with a little lime mayo. I'm stuffed!
--
Peace! Om

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


Subscribe:

In article >,
Bob Muncie > wrote:

> ChattyCathy wrote:
> > Know it's probably a tad early to be thinking about dinner in some parts
> > of the world, (and it's technically still lunch time here) but that's
> > what we'll be having this evening...
> >
> > Anybody else decided what they're having for dinner yet?
> >
>
> Hi Cathy - Didn't realize you were in the European time zones (I'm dense
> much of the time).
>
> I have a ham shank that I need to process that I made early in the week
> and have had a few sandwiches off of (my tomatoes have been gifting me
> lately).
>
> So I was thinking of doing some sort of casserole with ham, green beans
> I have that were fresh/frozen, and adding some mushrooms, and a creamy
> sauce.
>
> Bob

That sounds good!
--
Peace! Om

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


Subscribe:

I know!! Flank steak, scored diagonally, marinated in Honey french
dressing and powdered with a mix of: extra finely ground coffee, onion
powder,garlic powder, salt & pepper, then grilled til it's med/rare.
Tomato salad w/fresh basil, avocado w/balsamic vinegar, salt &
pepper. MMMMMMM foods of the Gods.
Don't laugh at the coffee on steak til you've tried it. I thought my
son was nutz til we tried it.
Nan in DE

In article >,
"Bob Terwilliger" > wrote:

> Bob Muncie wrote:
>
> > With the weather as nice as it is today, I was considering doing the corn
> > on the charcoal grill, and putting some slabs from the ham shank on as
> > well, off to the side to smoke for a bit.
>
> Well, ham doesn't really *need* smoke, you know.
>
>
> > Hope you have a nice day of relaxation :-)
>
> Unfortunately, I'll be working overtime tonight, covering for a coworker
> who's doing his annual two weeks of National Guard duty.
>
> Bob

Feel blessed for that. :-) I'd cover for a National Guard person any
day!
--
Peace! Om

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


Subscribe:

On Sun, 16 Aug 2009 05:44:51 -0700, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>> It's too early for me... but here's something I want to make soon.
>> http://crepesofwrath.net/?p=1208 The type of sausage isn't specified.
>> It looks like bratwurst, however I like Italian sausage and usually
>> have it on hand - so that's what I'll use.
>
>I think Italian sausage would be *best* for that recipe, though kielbasa
>would also be good. Looking over it, I got to thinking how it would be a
>good thing to make in a skillet with a cover, then when you got about 5
>minutes from it being done, add a bunch of scrubbed mussels, cover, and cook
>until the mussels open.
>
That would be a very nice addition, for sure.

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

On Sun, 16 Aug 2009 13:40:46 +0100, "Ophelia" >
wrote:

>ChattyCathy wrote:
>> Know it's probably a tad early to be thinking about dinner in some
>> parts of the world, (and it's technically still lunch time here) but
>> that's what we'll be having this evening...
>>
>> Anybody else decided what they're having for dinner yet?
>
>I have made a chicken casserole because David is out shooting today and I am
>not sure when time he will be back. So it is not something that will spoil!
>
Give us a clue! What did you put in it? - besides chicken, that is.
I have a whole chicken in the refrigerator awaiting its culinary fate.

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

ChattyCathy wrote:
>
> Know it's probably a tad early to be thinking about dinner in some parts
> of the world, (and it's technically still lunch time here) but that's
> what we'll be having this evening...
>
> Anybody else decided what they're having for dinner yet?
>
> --
> Cheers
> Chatty Cathy

Maple-mustard salmon is also quite good. I presume you can get maple
syrup there (real, not "pancake syrup" or the like)?

Pete C. wrote:

>
> ChattyCathy wrote:
>>
>> Know it's probably a tad early to be thinking about dinner in some
>> parts of the world, (and it's technically still lunch time here) but
>> that's what we'll be having this evening...
>>
>> Anybody else decided what they're having for dinner yet?
>>
>> --
>> Cheers
>> Chatty Cathy
>
> Maple-mustard salmon is also quite good. I presume you can get maple
> syrup there (real, not "pancake syrup" or the like)?

No - not where I usually shop; might be available in some stores that
specialize in imported foods (at a price) but I've never seen it.
--
Cheers
Chatty Cathy

ChattyCathy wrote:
> Know it's probably a tad early to be thinking about dinner in some parts
> of the world, (and it's technically still lunch time here) but that's
> what we'll be having this evening...
>
> Anybody else decided what they're having for dinner yet?
>

Yep. Whole-wheat pasta with tomato sauce and a huge salad.

Serene

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

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

On Aug 16, 9:49*am, ChattyCathy > wrote:
> Kalmia wrote:
> > On Aug 16, 7:42*am, ChattyCathy > wrote:
> >> Anybody else decided what they're having for dinner yet?
>
> > It was:
>
> > garlicky sauted sea scallops
>
> Ohhh - I love scallops
>
>
>
> > curried rice with almonds
>
> Sounds good.
>
>
>
> > broiled tomatoes with a parm-mayo-scallion topping
>
> OK, now I'm hungry <g>

> > The only part about the meal I hated was all the tools and pans I had
> > to wash.
>
> Oh well, I think we all feel that way sometimes. But if the meal was
> worth it...


Tonight I offset it with a BLT and some split pea soup out of a can
(Health Valley). Very few tools and pans to clean.

On Sun, 16 Aug 2009 13:01:52 -0500, "Pete C." >
wrote:

>Maple-mustard salmon is also quite good. I presume you can get maple
>syrup there (real, not "pancake syrup" or the like)?

Ugh! Maple syrup has its place on pancakes and waffles, but keep it
out of other food.

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

On Sun, 16 Aug 2009 16:16:47 -0600, Christine Dabney
> wrote:

>On Sun, 16 Aug 2009 15:13:26 -0700, sf > wrote:
>
>
>>Ugh! Maple syrup has its place on pancakes and waffles, but keep it
>>out of other food.
>
>Maple syrup is very good in a lot of things. Including the Maple
>syrup glazed carrots I make, that I got from a contributor to eGullet.
>And a frozen maple flavored mousse...
>
>Try it in other things sometime..you might be very surprised.
>
That's the problem, Chris. I have and I don't like it.

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

In article >,
sf > wrote:

> On Sun, 16 Aug 2009 13:01:52 -0500, "Pete C." >
> wrote:
>
> >Maple-mustard salmon is also quite good. I presume you can get maple
> >syrup there (real, not "pancake syrup" or the like)?
>
> Ugh! Maple syrup has its place on pancakes and waffles, but keep it
> out of other food.

I agree for the most part, but do enjoy it with sausage... ;-)
--
Peace! Om

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


Subscribe:

On Sun, 16 Aug 2009 22:40:03 -0500, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> On Sun, 16 Aug 2009 13:01:52 -0500, "Pete C." >
>> wrote:
>>
>> >Maple-mustard salmon is also quite good. I presume you can get maple
>> >syrup there (real, not "pancake syrup" or the like)?
>>
>> Ugh! Maple syrup has its place on pancakes and waffles, but keep it
>> out of other food.
>
>I agree for the most part, but do enjoy it with sausage... ;-)

Sausage is one of those things that are... well, not too disgusting
when they touch maple syrup. I don't look forward to it though.

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

sf wrote:
> On Sun, 16 Aug 2009 22:40:03 -0500, Omelet >
> wrote:
>
>> In article >,
>> sf > wrote:
>>
>>> On Sun, 16 Aug 2009 13:01:52 -0500, "Pete C." >
>>> wrote:
>>>
>>>> Maple-mustard salmon is also quite good. I presume you can get maple
>>>> syrup there (real, not "pancake syrup" or the like)?
>>> Ugh! Maple syrup has its place on pancakes and waffles, but keep it
>>> out of other food.
>> I agree for the most part, but do enjoy it with sausage... ;-)
>
> Sausage is one of those things that are... well, not too disgusting
> when they touch maple syrup. I don't look forward to it though.
>

May sound a little gross. But I like to put an over easy egg between and
on top of two large pancakes, than drizzle some real maple syrup over
the top, and add a largepat of real butter. The savory with the yolks,
and the sweetness of the syrup create a balance I like.

Bob

In article >,
sf > wrote:

> On Sun, 16 Aug 2009 22:40:03 -0500, Omelet >
> wrote:
>
> >In article >,
> > sf > wrote:
> >
> >> On Sun, 16 Aug 2009 13:01:52 -0500, "Pete C." >
> >> wrote:
> >>
> >> >Maple-mustard salmon is also quite good. I presume you can get maple
> >> >syrup there (real, not "pancake syrup" or the like)?
> >>
> >> Ugh! Maple syrup has its place on pancakes and waffles, but keep it
> >> out of other food.
> >
> >I agree for the most part, but do enjoy it with sausage... ;-)
>
> Sausage is one of those things that are... well, not too disgusting
> when they touch maple syrup. I don't look forward to it though.

It's also tasty with bacon... but I understand your aversion.

I respect individual tastes!
--
Peace! Om

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


Subscribe:

On Mon, 17 Aug 2009 01:30:36 -0400, Bob Muncie >
wrote:

>sf wrote:
>> On Sun, 16 Aug 2009 22:40:03 -0500, Omelet >
>> wrote:
>>
>>> In article >,
>>> sf > wrote:
>>>
>>>> On Sun, 16 Aug 2009 13:01:52 -0500, "Pete C." >
>>>> wrote:
>>>>
>>>>> Maple-mustard salmon is also quite good. I presume you can get maple
>>>>> syrup there (real, not "pancake syrup" or the like)?
>>>> Ugh! Maple syrup has its place on pancakes and waffles, but keep it
>>>> out of other food.
>>> I agree for the most part, but do enjoy it with sausage... ;-)
>>
>> Sausage is one of those things that are... well, not too disgusting
>> when they touch maple syrup. I don't look forward to it though.
>>
>
>May sound a little gross. But I like to put an over easy egg between and
>on top of two large pancakes, than drizzle some real maple syrup over
>the top, and add a largepat of real butter. The savory with the yolks,
>and the sweetness of the syrup create a balance I like.
>
Oh, Bob.... say it ain't so!

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

sf wrote:
> On Mon, 17 Aug 2009 01:30:36 -0400, Bob Muncie >
> wrote:
>
>> sf wrote:
>>> On Sun, 16 Aug 2009 22:40:03 -0500, Omelet >
>>> wrote:
>>>
>>>> In article >,
>>>> sf > wrote:
>>>>
>>>>> On Sun, 16 Aug 2009 13:01:52 -0500, "Pete C." >
>>>>> wrote:
>>>>>
>>>>>> Maple-mustard salmon is also quite good. I presume you can get maple
>>>>>> syrup there (real, not "pancake syrup" or the like)?
>>>>> Ugh! Maple syrup has its place on pancakes and waffles, but keep it
>>>>> out of other food.
>>>> I agree for the most part, but do enjoy it with sausage... ;-)
>>> Sausage is one of those things that are... well, not too disgusting
>>> when they touch maple syrup. I don't look forward to it though.
>>>
>> May sound a little gross. But I like to put an over easy egg between and
>> on top of two large pancakes, than drizzle some real maple syrup over
>> the top, and add a largepat of real butter. The savory with the yolks,
>> and the sweetness of the syrup create a balance I like.
>>
> Oh, Bob.... say it ain't so!
>

Not as bad as bananas :-)

But seriously, I do like that combo of flavors. The good thing is I use
no Ketchup. The link sausage as a side goes very well with that combo.
Some things you just have to try to understand the flavor meld.

Example? I like peanut butter sandwiches with mayo. On the surface, that
sounds kind of gross, but the smooth texture works just as well as
butter, and the richness of it's flavor works well in difference to the
dry peanut flavor. It adds a certain twang to it. That's why even though
I am a mayo bigot, you won't hear me getting all radical on someone that
likes miracle whip. I hate the stuff, but it adds a "twang" to what you
put it in. That I understand. It's just not *my* twang.

Bob

On Mon, 17 Aug 2009 01:30:36 -0400, Bob Muncie >
wrote:

>sf wrote:
>> On Sun, 16 Aug 2009 22:40:03 -0500, Omelet >
>> wrote:
>>
>>> In article >,
>>> sf > wrote:
>>>
>>>> On Sun, 16 Aug 2009 13:01:52 -0500, "Pete C." >
>>>> wrote:
>>>>
>>>>> Maple-mustard salmon is also quite good. I presume you can get maple
>>>>> syrup there (real, not "pancake syrup" or the like)?
>>>> Ugh! Maple syrup has its place on pancakes and waffles, but keep it
>>>> out of other food.
>>> I agree for the most part, but do enjoy it with sausage... ;-)
>>
>> Sausage is one of those things that are... well, not too disgusting
>> when they touch maple syrup. I don't look forward to it though.
>>
>
>May sound a little gross. But I like to put an over easy egg between and
>on top of two large pancakes, than drizzle some real maple syrup over
>the top, and add a largepat of real butter. The savory with the yolks,
>and the sweetness of the syrup create a balance I like.
>
>Bob

Oh my gosh, I learned how to eat my pancakes like that from my dad.
Love them.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/09

koko wrote:
> On Mon, 17 Aug 2009 01:30:36 -0400, Bob Muncie >
> wrote:
>
>> sf wrote:
>>> On Sun, 16 Aug 2009 22:40:03 -0500, Omelet >
>>> wrote:
>>>
>>>> In article >,
>>>> sf > wrote:
>>>>
>>>>> On Sun, 16 Aug 2009 13:01:52 -0500, "Pete C." >
>>>>> wrote:
>>>>>
>>>>>> Maple-mustard salmon is also quite good. I presume you can get maple
>>>>>> syrup there (real, not "pancake syrup" or the like)?
>>>>> Ugh! Maple syrup has its place on pancakes and waffles, but keep it
>>>>> out of other food.
>>>> I agree for the most part, but do enjoy it with sausage... ;-)
>>> Sausage is one of those things that are... well, not too disgusting
>>> when they touch maple syrup. I don't look forward to it though.
>>>
>> May sound a little gross. But I like to put an over easy egg between and
>> on top of two large pancakes, than drizzle some real maple syrup over
>> the top, and add a largepat of real butter. The savory with the yolks,
>> and the sweetness of the syrup create a balance I like.
>>
>> Bob
>
> Oh my gosh, I learned how to eat my pancakes like that from my dad.
> Love them.
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 08/09

I just *knew* there was a deep seeded reason for me to like you bunches
:-), well that, and you are entirely too nice a person.

Bob