In article >,
Melba's Jammin' > wrote:


> Oh, perish the thought! LOL! I just want a ribbon for Pickled Boiled
> Dirt Chunks.
>
Maybe next year you should try the yellow variety for novelty's sake.
They're not as easy to find, but worth the search. You'll have to trust
me on that ;-).

OB Food at Our House: Last night we hosted the usual suspects at the
Friday Night Follies. The SO made lamb and chicken spiedies, a NY State
Fair tradition. For the uninitiated (or those who are used to seeing
only fried anything at State Fairs), spiedies are skewers of marinated
meat with Italian seasoning. After grilling, a skewer is placed in a
hot dog bun. You extract the skewer by gripping the hot dog bun and
pulling out the skewer. Top with any fixings you like. We had
Peppadews, sun-dried tomatoes, chopped onion, and a mint vinaigrette.
The lamb skewers disappeared, and we only had two chicken skewers left
over.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On 2009-08-29, Cindy Fuller > wrote:
> In article >,
> Melba's Jammin' > wrote:
>
>
>> Oh, perish the thought! LOL! I just want a ribbon for Pickled Boiled
>> Dirt Chunks.

Somehow, I just don't think your heart is in it. Not gonna get a
ribbon with that negative attitude.

nb

Cindy Fuller wrote:
> In article >,
> Melba's Jammin' > wrote:
>
>
>> Oh, perish the thought! LOL! I just want a ribbon for Pickled Boiled
>> Dirt Chunks.
>>
> Maybe next year you should try the yellow variety for novelty's sake.
> They're not as easy to find, but worth the search. You'll have to trust
> me on that ;-).
>
why.. she could grow them herself and save the trouble of having to
search for them!! I think that would help make the entry quite special
indeed.

Melba's Jammin' wrote:
> In article
>
>> I think state fair judges should do blind tastings.
>
> They do blind judging here. I have to label my entries with product
> name, lot#, entry#, processing info * name is not allowed. Label and
> processing info are part of the score
>
> Each entry should
>> get a unique computer-generated code number. Once the verdicts are in,
>> the code can be broken. However, that might result in Barb's taking
>> home every last ribbon... Oh, rapture!
>
> Oh, perish the thought! LOL! I just want a ribbon for Pickled Boiled
> Dirt Chunks.
>
[snip]

But you don't even sample them!!!!

--
Jean B.

In article >,
Goomba > wrote:

> why.. she could grow them herself

Right. Like *that's* going to happen. FAIL.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
And check this, too:
http://abcnews.go.com/Business/story?id=8279841&page=1

Melba's Jammin' > wrote:

> Victor Sack > wrote:
>
> > I do realise that you are in deep mourning this morning. I've heard
> > your family has disowned you - and I sympathise (with them).
>
> Only Becky. And I've disowned her. The jewelry is going to someone else.

Not just Becky! Sam was the first one to disown you and everyone else
immediately followed her suit!

> > You won't be able to show your face in public for many years to come,
>
> Wrong. It'll be on the local NBC affiliate this afternoon. I have no
> shame.

You haven't yet read their latest message to you?

> > so the only real solution for you is to move far, far away at once
> > and to change your name, identity and appearance as soon as possible.
> > An extensive plastic surgery will be required, I'm afraid.
>
> You pay and I'm game. Tummy tuck (how about tummy lop), eyelid lift,
> boob lifts ? have you got that kind of green?

Won't do. The surgery will have to make you look like a yeti or
something...

> > I'd offer some help, but a mere rumour of it would irreparably damage my
> > career and reputation, so... you understand...
>
> Oh, Bubba, your reputation isn't at risk of being damaged, believe me.

Yes, that is true. My long association with you has probably become
known far and wide... Woe unto me!

> > And all this just because of your obstinate refusal to submit a sample
> > of the one and only celestial, transcendental, incomparable Barb's Beety
> > Beauty!
>
> <sigh> I don't know if they would allow it because of the Kool-Aid! I
> still have the package of raspberry K-A, just in case I ever change my
> mind.

There are alternatives to that Kool-Aid product. I've posted some links
more than once! Here are some more, so get to work, STAT!

<http://www.amazon.com/gp/product/B001FA1IHS>
<http://mybrands.com/Product.aspx?pid=7391>

> > So sad.
> Let me get you a tissue, Sweetums.

Thanks, I needed it.

Bubba

In article >,
Melba's Jammin' > wrote:

> In article >,
> Goomba > wrote:
>
> > why.. she could grow them herself
>
> Right. Like *that's* going to happen. FAIL.

Barb, what about Pickled Fennel?
Or even Kholrabi? Something different and unusual. :-)

I've been considering trying to pickled zucchini here.
--
Peace! Om

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


Subscribe:

On Sat, 29 Aug 2009 20:27:14 -0400, Jean B. wrote:

> Melba's Jammin' wrote:
>> In article
>>
>>> I think state fair judges should do blind tastings.
>>
>> They do blind judging here. I have to label my entries with product
>> name, lot#, entry#, processing info * name is not allowed. Label and
>> processing info are part of the score
>>
>> Each entry should
>>> get a unique computer-generated code number. Once the verdicts are in,
>>> the code can be broken. However, that might result in Barb's taking
>>> home every last ribbon... Oh, rapture!
>>
>> Oh, perish the thought! LOL! I just want a ribbon for Pickled Boiled
>> Dirt Chunks.
>>
> [snip]
>
> But you don't even sample them!!!!

i think it's the principle of the thing.

your pal,
blake

On Sun, 30 Aug 2009 10:09:13 +0200, Victor Sack wrote:

> Melba's Jammin' > wrote:
>>
>> <sigh> I don't know if they would allow it because of the Kool-Aid! I
>> still have the package of raspberry K-A, just in case I ever change my
>> mind.
>
> There are alternatives to that Kool-Aid product. I've posted some links
> more than once! Here are some more, so get to work, STAT!
>

> <http://mybrands.com/Product.aspx?pid=7391>
>

flavor-aid was good enough for jim jones.

your pal,
blake

"Omelet" > wrote in message
news
> In article >,
> Melba's Jammin' > wrote:
>
>> In article >,
>> Goomba > wrote:
>>
>> > why.. she could grow them herself
>>
>> Right. Like *that's* going to happen. FAIL.
>
> Barb, what about Pickled Fennel?
> Or even Kholrabi? Something different and unusual. :-)
>
> I've been considering trying to pickled zucchini here.


I don't think zucchini would hold up well, would become mushy.

Pickled carrots and celery are very good... years ago I used to eat at a
Mexican type tavern in downtown San Diego (San Diego was a sleazy slum back
then), they'd serve a big bowl of pickled carrots and celery at the bar and
on every table. The carrots were thinly sliced on the bias with a ripple
cut knife to make wide sticks, the celery in like 3/8" sticks. The brine
was weak on salt but heavy on sweet and hot pepper. They were addictive
with corn chips and beer.

In article >,
"brooklyn1" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > Melba's Jammin' > wrote:
> >
> >> In article >,
> >> Goomba > wrote:
> >>
> >> > why.. she could grow them herself
> >>
> >> Right. Like *that's* going to happen. FAIL.
> >
> > Barb, what about Pickled Fennel?
> > Or even Kholrabi? Something different and unusual. :-)
> >
> > I've been considering trying to pickled zucchini here.
>
>
> I don't think zucchini would hold up well, would become mushy.
>
> Pickled carrots and celery are very good... years ago I used to eat at a
> Mexican type tavern in downtown San Diego (San Diego was a sleazy slum back
> then), they'd serve a big bowl of pickled carrots and celery at the bar and
> on every table. The carrots were thinly sliced on the bias with a ripple
> cut knife to make wide sticks, the celery in like 3/8" sticks. The brine
> was weak on salt but heavy on sweet and hot pepper. They were addictive
> with corn chips and beer.

Sounds interesting, thanks.
--
Peace! Om

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


Subscribe:

brooklyn1 wrote:

>
> Pickled carrots and celery are very good... years ago I used to eat at a
> Mexican type tavern in downtown San Diego (San Diego was a sleazy slum back
> then), they'd serve a big bowl of pickled carrots and celery at the bar and
> on every table. The carrots were thinly sliced on the bias with a ripple
> cut knife to make wide sticks, the celery in like 3/8" sticks. The brine
> was weak on salt but heavy on sweet and hot pepper. They were addictive
> with corn chips and beer.
>
>


YES! We used to buy them refrigerated in deli containers from
Henry's/Boney's in the S.D. area and they were delicious.

It's amazing how S.D.went from a sleazy military base city to a terrific
vacation destination in just a few years. If my kids didn't live so far
away, it's where I'd like to live.

gloria p

In article >,
"Jean B." > wrote:

> Melba's Jammin' wrote:
> > In article
> >
> >> I think state fair judges should do blind tastings.
> >
> > They do blind judging here. I have to label my entries with product
> > name, lot#, entry#, processing info * name is not allowed. Label and
> > processing info are part of the score
> >
> > Each entry should
> >> get a unique computer-generated code number. Once the verdicts are in,
> >> the code can be broken. However, that might result in Barb's taking
> >> home every last ribbon... Oh, rapture!
> >
> > Oh, perish the thought! LOL! I just want a ribbon for Pickled Boiled
> > Dirt Chunks.
> >
> [snip]
>
> But you don't even sample them!!!!

I know. Ick. I guess next year I'll go back to the recipe that got a
ribbon last year.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
And check this, too:
http://abcnews.go.com/Business/story?id=8279841&page=1

In article >,
"brooklyn1" > wrote:

> "Omelet" > wrote in message

> > I've been considering trying to pickled zucchini here.
>
> I don't think zucchini would hold up well, would become mushy.

Zucchini makes a nice bread & butter pickle. I have some zucchini
spears in brine in the fridge; maybe I'll test them in a couple weeks.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
And check this, too:
http://abcnews.go.com/Business/story?id=8279841&page=1

In article >,
Melba's Jammin' > wrote:

> In article >,
> "brooklyn1" > wrote:
>
> > "Omelet" > wrote in message
>
> > > I've been considering trying to pickled zucchini here.
> >
> > I don't think zucchini would hold up well, would become mushy.
>
> Zucchini makes a nice bread & butter pickle. I have some zucchini
> spears in brine in the fridge; maybe I'll test them in a couple weeks.

Thanks Barb! How thick/thin do you cut them please?
--
Peace! Om

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


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