"Ophelia" > wrote in message
...
>
> "cybercat" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>> "Giusi" > wrote in message
>>> ...
>>>>
>>>> "cybercat" ha scritto nel messaggio
>>>>
>>>>>>> Okay, I care a little bit. But does this have to mean you win?
>>>>
>>>>>> Was there a competition? {:-)
>>>>>> Graham
>>>>
>>>>> You bet!
>>>>
>>>> I suppose we could be grateful you all aren't in Afghanistan or Iraq.
>>>> I just don't see anything about the subject compelling enough to make
>>>> Ophelia, Graham and Cyber all mad enough to fight a three way
>>>> international scuffle.
>>>
>>> I am just not interested in fights about anything. I suppose things
>>> will crop up that matter to me, but in general, I would rather not!
>> Miss O! Would you fight with me if it made me happy?
>
> If you insist but only in email))
>
But I am an exhibitionist.

"cybercat" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>> "cybercat" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>> "Giusi" > wrote in message
>>>> ...
>>>>>
>>>>> "cybercat" ha scritto nel messaggio
>>>>>
>>>>>>>> Okay, I care a little bit. But does this have to mean you win?
>>>>>
>>>>>>> Was there a competition? {:-)
>>>>>>> Graham
>>>>>
>>>>>> You bet!
>>>>>
>>>>> I suppose we could be grateful you all aren't in Afghanistan or Iraq.
>>>>> I just don't see anything about the subject compelling enough to make
>>>>> Ophelia, Graham and Cyber all mad enough to fight a three way
>>>>> international scuffle.
>>>>
>>>> I am just not interested in fights about anything. I suppose things
>>>> will crop up that matter to me, but in general, I would rather not!
>>> Miss O! Would you fight with me if it made me happy?
>>
>> If you insist but only in email))
>>
> But I am an exhibitionist.

Well, in your own time, sugar plum)

"Ophelia" > wrote in message
...
>
> "cybercat" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>> "cybercat" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>>
>>>>> "Giusi" > wrote in message
>>>>> ...
>>>>>>
>>>>>> "cybercat" ha scritto nel messaggio
>>>>>>
>>>>>>>>> Okay, I care a little bit. But does this have to mean you win?
>>>>>>
>>>>>>>> Was there a competition? {:-)
>>>>>>>> Graham
>>>>>>
>>>>>>> You bet!
>>>>>>
>>>>>> I suppose we could be grateful you all aren't in Afghanistan or Iraq.
>>>>>> I just don't see anything about the subject compelling enough to make
>>>>>> Ophelia, Graham and Cyber all mad enough to fight a three way
>>>>>> international scuffle.
>>>>>
>>>>> I am just not interested in fights about anything. I suppose things
>>>>> will crop up that matter to me, but in general, I would rather not!
>>>> Miss O! Would you fight with me if it made me happy?
>>>
>>> If you insist but only in email))
>>>
>> But I am an exhibitionist.
>
> Well, in your own time, sugar plum)
>
hahaha! You know I could never fight with you, Ms. O.

"cybercat" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>> "cybercat" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>> "cybercat" > wrote in message
>>>> ...
>>>>>
>>>>> "Ophelia" > wrote in message
>>>>> ...
>>>>>>
>>>>>> "Giusi" > wrote in message
>>>>>> ...
>>>>>>>
>>>>>>> "cybercat" ha scritto nel messaggio
>>>>>>>
>>>>>>>>>> Okay, I care a little bit. But does this have to mean you win?
>>>>>>>
>>>>>>>>> Was there a competition? {:-)
>>>>>>>>> Graham
>>>>>>>
>>>>>>>> You bet!
>>>>>>>
>>>>>>> I suppose we could be grateful you all aren't in Afghanistan or
>>>>>>> Iraq. I just don't see anything about the subject compelling enough
>>>>>>> to make Ophelia, Graham and Cyber all mad enough to fight a three
>>>>>>> way international scuffle.
>>>>>>
>>>>>> I am just not interested in fights about anything. I suppose things
>>>>>> will crop up that matter to me, but in general, I would rather not!
>>>>> Miss O! Would you fight with me if it made me happy?
>>>>
>>>> If you insist but only in email))
>>>>
>>> But I am an exhibitionist.
>>
>> Well, in your own time, sugar plum)
>>
> hahaha! You know I could never fight with you, Ms. O.

*wink*

Arri London wrote:
>
> Dave wrote:

>> I had fish and chips in Portsmouth yesterday.
>>
>> Chips were like cold straws and the fish was over cooked and there was
>> lots of oil on my plate.
>>
>> Rating would be 1 out of 10.
>
> That's a shame. It can be a very nice meal when done properly.

When I was at work, there was a very good 'chippy' across the road from
the site. He used to make very good fish and chips. The fish always
looked as if they had been modelled on an oven glove, with a thumb
sticking out of one side, but the fish was slightly longer and narrower
than a glove.

Our local 'chippy' also makes very good fish and chips, so I know what
it should tase like. The Portsmouth one was a 1 on the scale.

Dave

Omelet wrote:

> In article >,
> Dave > wrote:

>> I had fish and chips in Portsmouth yesterday.
>>
>> Chips were like cold straws and the fish was over cooked and there was
>> lots of oil on my plate.
>>
>> Rating would be 1 out of 10.
>
> <laughs> Sounds terrible!
>
> I do have my own deep fryer... Catfish nuggets are often $1.50 per lb.
> Dredge them in spiced cornstarch and fry until golden brown. Drain well
> and serve with double fried yam fries. ;-d
>
> 'bout time for me to do that again except I'm low carbing. I'd skip the
> yam fries and need to find something else to use for dredging instead of
> corm meal. Maybe crushed chicarones? But those get soggy when they get
> wet. :-( Soy protein powder has worked well in the past. I'm wondering
> about unsweetened whey powder.

I'll have to try some of those, thanks for your reply.

Dave

In article >,
Janet Wilder > wrote:
>graham wrote:
>> "Janet Wilder" > wrote in message
>> ...
>>> The British eat what appears to me as canned pork and beans for breakfast.
>>>
>> Wherever did you get that strange idea from?
>> Graham
>>
>>
> From the hotel we stayed in in London. From the three hotels we stayed
>in in Australia and from the cruise ship we were on that went from
>Australia to New Zealand then around NZ and back to Australia (14 days)
>There were *always* what seemed to me to be canned (or as the Brits say
>"tinned") pork and beans on the breakfast buffets.

I, too, saw Heinz Beanz in the breakfast buffet my first morning in
London. The student hotel (we shared a room dorm-style) I stayed in
offered beans as a side for full English breakfast. I learned to ask "no
beans, please".

I was duly impressed when I stayed at a non-student-oriented B&B in
Stratford and the "side" to my fried egg, toast, bacon, and sausage was
sauteed mushrooms.

I still have trouble steeling myself to eat "Boston baked
beans"/sweetened "pork and beans" style beans! I think I've tried a
little of someone's home-made.

Charlotte

--

Charlotte L. Blackmer wrote:

> I still have trouble steeling myself to eat "Boston baked
> beans"/sweetened "pork and beans" style beans! I think I've tried a
> little of someone's home-made.

The canned BBB and beans with a lump of pork fat products just ain't
that tasty. However, I can eat them just fine by adding the usual things
- dehydrated onions, mustard, ketchup, W sauce, vinegar, sweetener,
liquid smoke, garlic powder, Sriracha sauce and you-know-what.

>
> Charlotte
>

On 2009-08-22, dsi1 > wrote:

> ......... and you-know-what.

After the dehydrated onion flakes, I'm afraid I don't.

Here's my DIY:

I'm favoring the combo I mix up to doctor Van De Camps beans: Butter,
lard, ketchup, garlic, onions, blackstrap molasses, soy,
Worcestershire, brwn sugar, black pepper, and instant coffee.

nb

On 2009-08-22, dsi1 > wrote:

> liquid smoke, garlic powder, Sriracha sauce and you-know-what.

.....actually, it's bacon grease, not lard. Jes wanted to clear that
up.

nb

notbob wrote:
> On 2009-08-22, dsi1 > wrote:
>
>> ......... and you-know-what.
>
> After the dehydrated onion flakes, I'm afraid I don't.
>
> Here's my DIY:
>
> I'm favoring the combo I mix up to doctor Van De Camps beans: Butter,
> lard, ketchup, garlic, onions, blackstrap molasses, soy,
> Worcestershire, brwn sugar, black pepper, and instant coffee.

MSG. I'd leave out the butter and grease - doctors orders. Molasses is a
pretty good idea - I'd add it but don't usually stock it. I do have some
dark Chinese shoyu that tastes a lot like molasses. Never tried coffee
but what the heck... I don't stock instant coffee but will usually have
some leftover real coffee.

Oh yeah, throw in some little smokies sausage or cut-up sausage. :-)

>
> nb

On 2009-08-22, dsi1 > wrote:

> dark Chinese shoyu that tastes a lot like molasses. Never tried coffee
> but what the heck... I don't stock instant coffee but will usually have
> some leftover real coffee.

I got into blackstrap molasses years ago. Now, never without it. I
even put in toast and butter. Yes, coffee rocks as an ingredient. If
you use real coffee, make it strong. I used to use real coffee, but
discovered a small jar of Taster's Choice is so much easier. I use it
all the time.

nb

Omelet wrote:
> In article >,
> Dave > wrote:
>
>> Omelet wrote:
>>> In article >, Arri London >
>>> wrote:
>>>
>>>>>> Places that do a meal specifically labelled as 'brunch' can serve
>>>>>> anything at all; they tend to be more upmarket.
>>>>> About the variety I can find lo ally...
>>>>>
>>>>> I was curious if there was a common traditional item.
>>>>>
>>>>> Sounds like it's meat pies!
>>>>> --
>>>>>
>>>> Meat pies and fish/chips are very very common. Would be hard put to find
>>>> somewhere that didn't serve them one way or another. Plus the fryup in
>>>> various forms.
>>> I've not had fish and chips in ages. Love the stuff. :-)
>> I had fish and chips in Portsmouth yesterday.
>>
>> Chips were like cold straws and the fish was over cooked and there was
>> lots of oil on my plate.
>>
>> Rating would be 1 out of 10.
>
> <laughs> Sounds terrible!
>
> I do have my own deep fryer... Catfish nuggets are often $1.50 per lb.
> Dredge them in spiced cornstarch and fry until golden brown. Drain well
> and serve with double fried yam fries. ;-d
>
> 'bout time for me to do that again except I'm low carbing. I'd skip the
> yam fries and need to find something else to use for dredging instead of
> corm meal. Maybe crushed chicarones? But those get soggy when they get
> wet. :-( Soy protein powder has worked well in the past. I'm wondering
> about unsweetened whey powder.

Om - Have you considered crushed-up pork rinds? I heard those might be a
good sub for deep frying.

Bob

Bob

Bob Muncie wrote:

> Omelet wrote:
>
>> In article >,
>> Dave > wrote:
>>
>>> Omelet wrote:
>>>
>>>> In article >, Arri London
>>>> > wrote:
>>>>
>>>>>>> Places that do a meal specifically labelled as 'brunch' can serve
>>>>>>> anything at all; they tend to be more upmarket.
>>>>>>
>>>>>> About the variety I can find lo ally...
>>>>>>
>>>>>> I was curious if there was a common traditional item.
>>>>>>
>>>>>> Sounds like it's meat pies!
>>>>>> --
>>>>>>
>>>>> Meat pies and fish/chips are very very common. Would be hard put to
>>>>> find
>>>>> somewhere that didn't serve them one way or another. Plus the fryup in
>>>>> various forms.
>>>>
>>>> I've not had fish and chips in ages. Love the stuff. :-)
>>>
>>> I had fish and chips in Portsmouth yesterday.
>>>
>>> Chips were like cold straws and the fish was over cooked and there
>>> was lots of oil on my plate.
>>>
>>> Rating would be 1 out of 10.
>>
>>
>> <laughs> Sounds terrible!
>>
>> I do have my own deep fryer... Catfish nuggets are often $1.50 per lb.
>> Dredge them in spiced cornstarch and fry until golden brown. Drain
>> well and serve with double fried yam fries. ;-d
>>
>> 'bout time for me to do that again except I'm low carbing. I'd skip
>> the yam fries and need to find something else to use for dredging
>> instead of corm meal. Maybe crushed chicarones? But those get soggy
>> when they get wet. :-( Soy protein powder has worked well in the
>> past. I'm wondering about unsweetened whey powder.
>
>
> Om - Have you considered crushed-up pork rinds? I heard those might be a
> good sub for deep frying.

Chicarones (or chicharones, as I know them) are fried pork rinds.

Kathleen wrote:
> Bob Muncie wrote:
>
>> Omelet wrote:
>>
>>> In article >,
>>> Dave > wrote:
>>>
>>>> Omelet wrote:
>>>>
>>>>> In article >, Arri London
>>>>> > wrote:
>>>>>
>>>>>>>> Places that do a meal specifically labelled as 'brunch' can serve
>>>>>>>> anything at all; they tend to be more upmarket.
>>>>>>>
>>>>>>> About the variety I can find lo ally...
>>>>>>>
>>>>>>> I was curious if there was a common traditional item.
>>>>>>>
>>>>>>> Sounds like it's meat pies!
>>>>>>> --
>>>>>>>
>>>>>> Meat pies and fish/chips are very very common. Would be hard put
>>>>>> to find
>>>>>> somewhere that didn't serve them one way or another. Plus the
>>>>>> fryup in
>>>>>> various forms.
>>>>>
>>>>> I've not had fish and chips in ages. Love the stuff. :-)
>>>>
>>>> I had fish and chips in Portsmouth yesterday.
>>>>
>>>> Chips were like cold straws and the fish was over cooked and there
>>>> was lots of oil on my plate.
>>>>
>>>> Rating would be 1 out of 10.
>>>
>>>
>>> <laughs> Sounds terrible!
>>>
>>> I do have my own deep fryer... Catfish nuggets are often $1.50 per
>>> lb. Dredge them in spiced cornstarch and fry until golden brown.
>>> Drain well and serve with double fried yam fries. ;-d
>>>
>>> 'bout time for me to do that again except I'm low carbing. I'd skip
>>> the yam fries and need to find something else to use for dredging
>>> instead of corm meal. Maybe crushed chicarones? But those get soggy
>>> when they get wet. :-( Soy protein powder has worked well in the
>>> past. I'm wondering about unsweetened whey powder.
>>
>>
>> Om - Have you considered crushed-up pork rinds? I heard those might be
>> a good sub for deep frying.
>
> Chicarones (or chicharones, as I know them) are fried pork rinds.
>

Guess I should have ran that through the translator :-)

But to add to Om's quest, I think nuts like Almonds ground-up would also
make a nice crust for deep frying.

Thanks for the knowledge add Kathleen.

Bob

Bob Muncie > wrote in message
...
[snip]
> Guess I should have ran that through the translator

It wouldn't have made it any more intelligible. Why do you even bother
trying to "explain" yourself? You're no better off than the previous xth
times.



The Ranger

notbob wrote:
> On 2009-08-22, dsi1 > wrote:
>
>
>> ......... and you-know-what.
>>
>
> After the dehydrated onion flakes, I'm afraid I don't.
>
> Here's my DIY:
>
> I'm favoring the combo I mix up to doctor Van De Camps beans: Butter,
> lard, ketchup, garlic, onions, blackstrap molasses, soy,
> Worcestershire, brwn sugar, black pepper, and instant coffee.
>
> nb
>

You and I are this <-----> close. :-) I saute onion in bacon fat,
then I add ketchup and simmer until the ketchup begins to darken. Then
I add brown sugar, Worcestershire sauce, a tiny bit of mustard and (hold
on to your knickers!) Liquid Smoke.


Becca

Becca wrote:
> notbob wrote:
>> On 2009-08-22, dsi1 > wrote:
>>
>>
>>> ......... and you-know-what.
>>>
>>
>> After the dehydrated onion flakes, I'm afraid I don't.
>> Here's my DIY:
>>
>> I'm favoring the combo I mix up to doctor Van De Camps beans: Butter,
>> lard, ketchup, garlic, onions, blackstrap molasses, soy,
>> Worcestershire, brwn sugar, black pepper, and instant coffee.
>>
>> nb
>>
>
> You and I are this <-----> close. :-) I saute onion in bacon fat,
> then I add ketchup and simmer until the ketchup begins to darken. Then
> I add brown sugar, Worcestershire sauce, a tiny bit of mustard and (hold
> on to your knickers!) Liquid Smoke.
>
>
> Becca

Sounds good Becca, but I also add some real bacon to it (not just the
sauted onions in bacon grease), and instead of simmer, I have a one QT
oven dish I put them in and back at 325F until slightly dry on top.
Almost tastes completely homemade.

Bob

On 2009-08-23, Bob Muncie > wrote:

> oven dish I put them in and back at 325F until slightly dry on top.

Just putting them on a back burner till they thicken up will do it.

nb

On Aug 22, 8:18*pm, Bob Muncie > wrote:
> Becca wrote:
> > notbob wrote:
> >> On 2009-08-22, dsi1 > wrote:
>
> >>> ......... and you-know-what.
>
> >> After the dehydrated onion flakes, I'm afraid I don't.
> >> Here's my DIY:
>
> >> I'm favoring the combo I mix up to doctor Van De Camps beans: Butter,
> >> lard, ketchup, garlic, onions, blackstrap molasses, soy,
> >> Worcestershire, brwn sugar, black pepper, and instant coffee.
>
> >> nb
>
> > You and I are this <-----> close. *:-) * I saute onion in bacon fat,
> > then I add ketchup and simmer until the ketchup begins to darken. *Then
> > I add brown sugar, Worcestershire sauce, a tiny bit of mustard and (hold
> > on to your knickers!) Liquid Smoke.
>
> > Becca
>
> Sounds good Becca, but I also add some real bacon to it (not just the
> sauted onions in bacon grease), and instead of simmer, I have a one QT
> oven dish I put them in and back at 325F until slightly dry on top.
> Almost tastes completely homemade.
>
> Bob

Why do you guys even bother with those overpriced mushy beans? Dried
beans are not that hard to use, and are vastly cheaper, and result in
a much better product. The sauce is basically tomato paste, water,
brown sugar and whatever spices you want to put in. Invent your own! I
did!

John Kuthe...

John Kuthe wrote:
> On Aug 22, 8:18 pm, Bob Muncie > wrote:
>> Becca wrote:
>>> notbob wrote:
>>>> On 2009-08-22, dsi1 > wrote:
>>>>> ......... and you-know-what.
>>>> After the dehydrated onion flakes, I'm afraid I don't.
>>>> Here's my DIY:
>>>> I'm favoring the combo I mix up to doctor Van De Camps beans: Butter,
>>>> lard, ketchup, garlic, onions, blackstrap molasses, soy,
>>>> Worcestershire, brwn sugar, black pepper, and instant coffee.
>>>> nb
>>> You and I are this <-----> close. :-) I saute onion in bacon fat,
>>> then I add ketchup and simmer until the ketchup begins to darken. Then
>>> I add brown sugar, Worcestershire sauce, a tiny bit of mustard and (hold
>>> on to your knickers!) Liquid Smoke.
>>> Becca
>> Sounds good Becca, but I also add some real bacon to it (not just the
>> sauted onions in bacon grease), and instead of simmer, I have a one QT
>> oven dish I put them in and back at 325F until slightly dry on top.
>> Almost tastes completely homemade.
>>
>> Bob
>
> Why do you guys even bother with those overpriced mushy beans? Dried
> beans are not that hard to use, and are vastly cheaper, and result in
> a much better product. The sauce is basically tomato paste, water,
> brown sugar and whatever spices you want to put in. Invent your own! I
> did!
>
> John Kuthe...

Not hard to do John, but if you only want a lb or so of finished
product, you don't want to start with dry beans unless you have more
plans for them. I agree with the sauce thoughts though. Could just get
the canned beans, rinse well, make own sauce, add in what you will
(bacon and onions), and consider it "home made", at least to me.

Bob

Charlotte wrote:

> I was duly impressed when I stayed at a non-student-oriented B&B in
> Stratford and the "side" to my fried egg, toast, bacon, and sausage was
> sauteed mushrooms.

No tomato? :-)

Bob

On 2009-08-23, Bob Muncie > wrote:

> Not hard to do John.......

Depends on where you're at. I'm at 7800 ft elev! Takes 4 hrs to cook
dried beans. That makes canned look like a real good alternative.

nb

Ms P replied:

>> Do you have some objection to the idea, or would you be open-minded about
>> it if beans were offered?
>
>
> Sure. Post a menu.

Okay, here are a couple:

eggs over medium
toasted multi-grain bread
homemade sausage patties
bacon
baked beans
sautéed mushrooms
griddled tomato half
crisp hash brown potatoes
coffee
orange juice

That's what I'd make if someone wanted a "full English breakfast." (If I
wanted to make it for myself, I'd probably add a black pudding, if such
could be found.)

chilaquiles with beans and cheese
scrambled eggs
pico de gallo salsa
fresh corn tortillas
salad with jícama, orange segments, cucumber, radishes, pickled onions, lime
juice, and powdered chiles
honeydew licuado
coffee
hot chocolate
churros

That's my version of a hearty Mexican breakfast.

Bob

John Kuthe wrote:

> Why do you guys even bother with those overpriced mushy beans? Dried
> beans are not that hard to use, and are vastly cheaper, and result in
> a much better product. The sauce is basically tomato paste, water,
> brown sugar and whatever spices you want to put in. Invent your own! I
> did!
>
> John Kuthe...

Obviously, these guys would know how to make beans. I could cook this up
in about 10 minutes. You wouldn't be ready to eat until sometime
tomorrow. I'd have spent less than a buck and 10 minutes. Sounds like a
deal to me!

"dsi1"

I can eat them just fine by adding the usual things
> - dehydrated onions, mustard, ketchup, W sauce, vinegar, sweetener, >
> liquid smoke, garlic powder, Sriracha sauce and you-know-what.

The reason I hate them is because you take an innocent and quite tasty
vegetable and throw all that crap on them and turn them into something
almost dessert.

In article >,
Dave > wrote:

> Omelet wrote:
>
> > In article >,
> > Dave > wrote:
>
> >> I had fish and chips in Portsmouth yesterday.
> >>
> >> Chips were like cold straws and the fish was over cooked and there was
> >> lots of oil on my plate.
> >>
> >> Rating would be 1 out of 10.
> >
> > <laughs> Sounds terrible!
> >
> > I do have my own deep fryer... Catfish nuggets are often $1.50 per lb.
> > Dredge them in spiced cornstarch and fry until golden brown. Drain well
> > and serve with double fried yam fries. ;-d
> >
> > 'bout time for me to do that again except I'm low carbing. I'd skip the
> > yam fries and need to find something else to use for dredging instead of
> > corm meal. Maybe crushed chicarones? But those get soggy when they get
> > wet. :-( Soy protein powder has worked well in the past. I'm wondering
> > about unsweetened whey powder.
>
> I'll have to try some of those, thanks for your reply.
>
> Dave

Most welcome!
Catfish is one of my favorite fishes.

I spice the corn starch with salt free lemon pepper, dill weed, a little
onion powder and just a smidge' of garlic powder. I'm considering
adding a little paprika next time.
--
Peace! Om

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


Subscribe:

In article >,
Kathleen > wrote:

> >>> I had fish and chips in Portsmouth yesterday.
> >>>
> >>> Chips were like cold straws and the fish was over cooked and there
> >>> was lots of oil on my plate.
> >>>
> >>> Rating would be 1 out of 10.
> >>
> >>
> >> <laughs> Sounds terrible!
> >>
> >> I do have my own deep fryer... Catfish nuggets are often $1.50 per lb.
> >> Dredge them in spiced cornstarch and fry until golden brown. Drain
> >> well and serve with double fried yam fries. ;-d
> >>
> >> 'bout time for me to do that again except I'm low carbing. I'd skip
> >> the yam fries and need to find something else to use for dredging
> >> instead of corm meal. Maybe crushed chicarones? But those get soggy
> >> when they get wet. :-( Soy protein powder has worked well in the
> >> past. I'm wondering about unsweetened whey powder.
> >
> >
> > Om - Have you considered crushed-up pork rinds? I heard those might be a
> > good sub for deep frying.
>
> Chicarones (or chicharones, as I know them) are fried pork rinds.

Yes. I'm just not sure yet how they'd respond to a deep peanut oil
frying. I'll have to try it and report. :-)
--
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:

> Guess I should have ran that through the translator :-)
>
> But to add to Om's quest, I think nuts like Almonds ground-up would also
> make a nice crust for deep frying.
>
> Thanks for the knowledge add Kathleen.
>
> Bob

Thanks for the suggestion Bob, but nuts are not low enough in starch for
my personal criteria.
--
Peace! Om

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


Subscribe:

Om wrote:

> I do have my own deep fryer... Catfish nuggets are often $1.50 per lb.
> Dredge them in spiced cornstarch and fry until golden brown. Drain well
> and serve with double fried yam fries. ;-d
>
> 'bout time for me to do that again except I'm low carbing. I'd skip the
> yam fries and need to find something else to use for dredging instead of
> corm meal. Maybe crushed chicarones? But those get soggy when they get
> wet. :-( Soy protein powder has worked well in the past. I'm wondering
> about unsweetened whey powder.

How about almond flour?

Bob

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > I do have my own deep fryer... Catfish nuggets are often $1.50 per lb.
> > Dredge them in spiced cornstarch and fry until golden brown. Drain well
> > and serve with double fried yam fries. ;-d
> >
> > 'bout time for me to do that again except I'm low carbing. I'd skip the
> > yam fries and need to find something else to use for dredging instead of
> > corm meal. Maybe crushed chicarones? But those get soggy when they get
> > wet. :-( Soy protein powder has worked well in the past. I'm wondering
> > about unsweetened whey powder.
>
> How about almond flour?
>
> Bob

Too much starch, but thanks.
--
Peace! Om

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


Subscribe:

Giusi wrote:
> "dsi1"
>
> I can eat them just fine by adding the usual things
>> - dehydrated onions, mustard, ketchup, W sauce, vinegar, sweetener, >
>> liquid smoke, garlic powder, Sriracha sauce and you-know-what.
>
> The reason I hate them is because you take an innocent and quite tasty
> vegetable and throw all that crap on them and turn them into something
> almost dessert.
>
>

And your point is? :-) What do we do to meats when we BBQ? Salads when
we add dressing? coffee when we add sugar and cream?

Bob

In article >,
Kathleen > wrote:

> > Yes. I'm just not sure yet how they'd respond to a deep peanut oil
> > frying. I'll have to try it and report. :-)
>
> When my husband was low carbing it I was going to make some chicken
> breast tenders for me and the kids. I cut the breasts into slices,
> marinate in seasoned buttermilk, dip in rice flour and fry in peanut oil.
>
> I tried frying up a batch of the marinated strips sans breading for DH
> and they turned out surprisingly decent. Gotta have the oil really hot,
> though, and it makes a hell of a splatter.

Hm. Never tried it but I'll have to, thanks!
--
Peace! Om

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


Subscribe:

Bob Muncie wrote:
> Becca wrote:
>> notbob wrote:
>>> On 2009-08-22, dsi1 > wrote:
>>>
>>>
>>>> ......... and you-know-what.
>>>>
>>>
>>> After the dehydrated onion flakes, I'm afraid I don't. Here's my DIY:
>>>
>>> I'm favoring the combo I mix up to doctor Van De Camps beans: Butter,
>>> lard, ketchup, garlic, onions, blackstrap molasses, soy,
>>> Worcestershire, brwn sugar, black pepper, and instant coffee.
>>>
>>> nb
>>>
>>
>> You and I are this <-----> close. :-) I saute onion in bacon fat,
>> then I add ketchup and simmer until the ketchup begins to darken.
>> Then I add brown sugar, Worcestershire sauce, a tiny bit of mustard
>> and (hold on to your knickers!) Liquid Smoke.
>>
>>
>> Becca
>
> Sounds good Becca, but I also add some real bacon to it (not just the
> sauted onions in bacon grease), and instead of simmer, I have a one QT
> oven dish I put them in and back at 325F until slightly dry on top.
> Almost tastes completely homemade.
>
> Bob

Sounds good, Bob. I forgot to include the bacon in mine. Bacon and a
little bacon grease makes beans taste pretty good. When I cook ham and
beans, I still add a little bacon grease.


Becca


Becca

On 2009-08-17, "Prince Philip" <"Prince Philip"> wrote:

> No, THIS is breakfast!
>
> http://www.english-blogs.com/wp-cont...-breakfast.jpg

Get back here! We're not through with you yet.

Now that you've enticed us with this gorgeous plate of food, howzabout
a little background. I'm beginning to think I should like a shot at
it. Give us a rundown on some of the food items so we know how to
properly cook this delight up:

How are the mushroons cooked?
Is the tomato raw or grilled or pan fried to carmelize?
What kinda banger?
What's the black stuff over to the right of the beans?
Do I hafta drink tea?

nb

"Bob Terwilliger" > wrote in message
...
> Ms P replied:
>
>>> Do you have some objection to the idea, or would you be open-minded
>>> about
>>> it if beans were offered?
>>
>>
>> Sure. Post a menu.
>
> Okay, here are a couple:
>
> That's what I'd make if someone wanted a "full English breakfast." (If I
> wanted to make it for myself, I'd probably add a black pudding, if such
> could be found.)
>
> That's my version of a hearty Mexican breakfast.
>
> Bob

I already said I don't eat Mexican food for breakfast and I'm not in Great
Britain either.

Post a link to a menu from an American cafe, restaurant, or diner that has
beans on the breakfast menu.

Ms P

Ms P wrote:

>>>> Do you have some objection to the idea, or would you be open-minded
>>>> about it if beans were offered?
>>>
>>> Sure. Post a menu.
>>
>> Okay, here are a couple:
>>
>> That's what I'd make if someone wanted a "full English breakfast." (If I
>> wanted to make it for myself, I'd probably add a black pudding, if such
>> could be found.)
>>
>> That's my version of a hearty Mexican breakfast.
>>
>
> I already said I don't eat Mexican food for breakfast and I'm not in Great
> Britain either.
>
> Post a link to a menu from an American cafe, restaurant, or diner that has
> beans on the breakfast menu.


I'm not going to try to track down what you asked for because this is a
COOKING group. If you want a menu from a restaurant, maybe you should ask on
rec.food.restaurants. While you're at it, maybe you could define exactly
what you mean by "American" in your request. Obviously you mean something
other than "located in the USA."

Bob

In article >,
"Ms P" > wrote:

> > That's what I'd make if someone wanted a "full English breakfast." (If I
> > wanted to make it for myself, I'd probably add a black pudding, if such
> > could be found.)
> >
> > That's my version of a hearty Mexican breakfast.
> >
> > Bob
>
> I already said I don't eat Mexican food for breakfast and I'm not in Great
> Britain either.
>
> Post a link to a menu from an American cafe, restaurant, or diner that has
> beans on the breakfast menu.
>
> Ms P

QED. :-)

For a start:

http://www.ziadiner.com/menu.html

This one is even better. Not Mexican:

http://www.georgesdiner.com/

Then there is this one:

New Hampshire

Daddypop's Tumble Inn Diner
1 Main St.
Claremont, NH 03743
603 542-0074
1941 Worcester Lunch Car
Owners: Debbie & Paul Carter
A beautiful, one-of-a-kind Worcester Diner with striking ceramic mosaic
tile and porcelain enamel. Scrapple, kielbasa, and baked beans join the
excellent home fries as accompaniments to the breakfast fare. Heaping
portions -- in the diner style.

:-)
--
Peace! Om

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


Subscribe:

notbob wrote:

> How are the mushroons cooked?

Very quickly in a very hot frying pan with a little oil and chopped garlic.

"Omelet" > wrote in message
news
> In article >,
> "Ms P" > wrote:
>
>> > That's what I'd make if someone wanted a "full English breakfast." (If
>> > I
>> > wanted to make it for myself, I'd probably add a black pudding, if such
>> > could be found.)
>> >
>> > That's my version of a hearty Mexican breakfast.
>> >
>> > Bob
>>
>> I already said I don't eat Mexican food for breakfast and I'm not in
>> Great
>> Britain either.
>>
>> Post a link to a menu from an American cafe, restaurant, or diner that
>> has
>> beans on the breakfast menu.
>>
>> Ms P
>
> QED. :-)
>
> For a start:
>
> http://www.ziadiner.com/menu.html

The beans on this menu are with either Mexican or a "full English
breakfast."

>
> This one is even better. Not Mexican:
>
> http://www.georgesdiner.com/
>
> Then there is this one:
>
> New Hampshire
>
> Daddypop's Tumble Inn Diner
> 1 Main St.
> Claremont, NH 03743
> 603 542-0074
> 1941 Worcester Lunch Car
> Owners: Debbie & Paul Carter
> A beautiful, one-of-a-kind Worcester Diner with striking ceramic mosaic
> tile and porcelain enamel. Scrapple, kielbasa, and baked beans join the
> excellent home fries as accompaniments to the breakfast fare. Heaping
> portions -- in the diner style.
>
> :-)
> --
> Peace! Om


So there are two places in New Hampshire that serve beans with breakfast.
That does not make it common. I am not the only person that has stated
they've never been served beans with a common American breakfast.

Maybe sometime I'll be in New Hampshire and give it a try.

Ms P