"Cindy Hamilton" > wrote in message
...
On Aug 30, 12:35 am, ffuca > wrote:
> The wife had a good point, why call it rec.food.cooking when 90% of the
> posts
> are OT and nothing whatsoever to do with food. Maybe rec.bitch.session
> would
> be more apropos. It definately needs to be cleaned up.

If we renamed all newsgroups to reflect their content, we'd have
10,000 newsgroups
called rec.bitch.session. How would we distinguish them?

LOL good point

On Sun, 30 Aug 2009 20:54:10 -0600, Gloria P >
wrote:

>Mr. Joseph Littleshoes Esq. wrote:
>>
>>
>> PeterL wrote:
>
>>> Gawd!! Give a girl a tiara and she starts acting like a Princess!!
>>>
>>>
>>> ;-P
>>
>> Literally, i once attended a wedding of an American "spoiled brat" who
>> had several bridezilla fits when her wedding party would forget to
>> 'curtsey' to her during some rather extensive, and it was generally
>> agreed, neurotic wedding rehearsals at her families rather posh country
>> place.
>>
>
>
>What do they feed brides that makes them forget about Real Life for the
>duration of their engagement and wedding planning? So many of them
>act as though their life (and everyone else's) will end the day after
>The Wedding so they'd better grab all the gusto while they can.
>

She was raised to be that way. I haven't seen a real bridzilla yet
(although maybe I just haven't heard the inside scoop), but I've known
a couple of girls with the potential. AFAIC, brides can have whatever
they want as long as they can pay for it themselves.

Bridesmaids curtseying is priceless though. I'm surprised they didn't
quit on the spot.


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

On Sun, 30 Aug 2009 08:24:21 -0700 (PDT), maxine wrote:

> On Aug 30, 10:56*am, blake murphy > wrote:
>> On Sun, 30 Aug 2009 14:36:52 GMT, brooklyn1 wrote:
>>> "Ed Pawlowski" > wrote:
>>>> "ffuca" > wrote:
>>
>>>>> The wife had a good point, why call it rec.food.cooking when 90% of the
>>>>> posts
>>>>> are OT *and nothing whatsoever to do with food. *Maybe rec.bitch.session
>>>>> would
>>>>> be more apropos. *It definately needs to be cleaned up.
>>
>>>> So, now that you've bitched about the situation, what do you suggest?
>>>> What is your offering?
>>
>>> It offered a new way to spell definitely... and anyone who refers to their
>>> spouse as "the wife" is a disrespectful douchebag... I bet he refers to his
>>> dog as "My dog", his car as "My car"... I bet his dog and car even have
>>> names. *I bet her calls "the wife" Bitch.
>>
>> everyone should be a totally *respectful* douchebag like you, huh, sheldon?
>>
>> blake
>
> Yo, blake! At least Shelly posts on-topic in between tirades.
>
> hugs
> maxine in ri

i make my share of on-topic posts, and they're not usually flat-out wrong.

your pal,
blake

On Sun, 30 Aug 2009 12:52:19 -0700, Mr. Joseph Littleshoes Esq. wrote:

> Nancy Young wrote:
>>
>> I've rarely seen a food question go unanswered, if someone has the
>> answer or some advice. People respond to recipes and cooking ideas.
>>
>> If that wasn't true, I could see this complaint. Ask a question! Post a
>> recipe. Talk about food. Or start up a newsgroup rec.bitch.session and
>> ffuca's post would be a fabulous first entry.
>> nancy
>
> I think that already exists .... alt.bitch.bitch.bitch.

i tried that one for a while, but they kept posting about food.

your pal,
blake

"Felice" > wrote in message
...
>
> "Nancy Young" > wrote in message
> ...
>>
>> I have a meat pounding ... disc? and I start in the middle and slide
>> out to the edges.
>> Nice to hear you have a horkin big mallet.
>>
>> nanc
>
> I'm still using a 3x9x1 unpainted wooden building block from a 50-year-old
> Creative Playthings children's set. It's my favorite of the kitchen tools
> that were never designed as kitchen tools.

Pounding meat (any kind of meat) ruins it, breaks the cells and all the
moisture cooks out... whenever you see someone using a meat mallet on foodtv
it's because they are incapable of using a knife to makes thin cutlets.

> I also use wax paper. Does anyone else, anywhere, still use wax paper?
>
> Felice

I use waxed paper sheets to separate burgers for the freezer. I also prefer
waxed paper to parchment when lining a pan for pineapple upside down cake.
Only Cut-Rite will do, all the others are inferior/wimpy.

brooklyn1 wrote:
>
> Pounding meat (any kind of meat) ruins it, breaks the cells and all
> the moisture cooks out...

Let me be the first to say... bullshit.

--
Cheers
Chatty Cathy

Mr. Joseph Littleshoes Esq. wrote:

> She is the youngest and only female of several siblings of that family
> and was spoiled accordngly by them all.

*Chuckle* i remember her whining about the car she got for her 16th
b'day. I mean, come on... my mom saved up pennies to purchase me a 1947
studebaker back in 1968. She paid all of $50.00 for it and it was a
superb machine if boring car. Battleship gray and a double pane front
windshield.

But this girl had her heart set of some fancy 'sports car' a Tesstarossa
or Lotus or some other expensive but "sexy" & very fast car.

Daddy bought her instead a Bentley coupe iirc, solid, powerful but not
with a reputation for being or looking "fast". Though its 0 - 60
acceleration and sustained speed are very impressive it was too old
fashioned a car for her. But i expect her displeasure had more to do
with "Daddy" not doing exactly as she demanded and exercising some
restraint over her that she was unused to receiving than any real
displeasure with the car per se.

Several years latter when she & the new hubby bought the type of car she
originally wanted, fast, sexy 2 seater convertible, the new hubby
wouldn't let her drive it

*Chuckle* i used to like to listen to her whine about her life, made me
feel so much better about my own

Then she went and had a bunch of kids and suddenly matured in to a
really nice woman, who now days has better things to do than sit around
and whine about the unfairness of her life.

Grows olives for something to do now Totally rejected her 'life in
the fast lane" urban L. A. existence for a family & a Napa olive grove
and a big old farm house (remodeled and did she kick butt during that!
got things done "Her Way" and in record time im told.)

She's over indulgent to her kids as well but their a mixed lot and don't
seem to be a prima donna among them, they are a wild bunch but very
polite when you can get them sat them down in one place and not being
typical hyperactive young kids. They have been taught to say Mr. Miss.
Sir, Ma'am & etc. when talking to adults but the littlest one, must be
about 5 - 6 years old now, so charmingly innocent, has learned 'nick
names' and im now Mr. Joe rather than Mr. Littleshoes

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

"ChattyCathy" > wrote in message
...
> brooklyn1 wrote:
>>
>> Pounding meat (any kind of meat) ruins it, breaks the cells and all
>> the moisture cooks out...
>
> Let me be the first to say... bullshit.
>
He's the most prolific bullshit dispenser I have ever seen. Heard. Whatever.

ChattyCathy wrote:
> brooklyn1 wrote:
>
>>Pounding meat (any kind of meat) ruins it....
>
>
> Let me be the first to say... bullshit.
>

Don't insult the Bull's, that's not BS that is pure SS Sheldon Shit.

I love that picture of Julia Child with the big whacking mallet raised
and ready to go, she has that charmingly dopey, lopsided grin on her
face like she's really enjoying herself.

Sheldon on the other hand ..... well here's a little something i wrote
about Sheldon some time ago .... you might have missed it

Its Sheldon replying to a bread machine question and my comments on
Sheldons "contribution."

Sheldon wrote:
> ".... right after the last knead you dump the
> dough, remove the paddle, and put the dough back to rise and then
bake there
> won't be nearly so big a hole. Although I don't see the big deal
about the
> hole, you're eventually going to chew the bread into mush

Ordinarily i would indicate precisely how, with what and where Sheldon
could fill any particular 'hole' he would be likely to mention.

But in this case i would suggest a good sharp cheddar, mashed garlic and
oregano.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://halfdemolishedkitchen.blogs.c...shmen_1932.mp3

"ChattyCathy" > wrote in message
...
> brooklyn1 wrote:
>>
>> Pounding meat (any kind of meat) ruins it, breaks the cells and all
>> the moisture cooks out...
>
> Let me be the first to say... bullshit.

lol

"Mr. Joseph Littleshoes Esq." > wrote in message
...
>
>
> ChattyCathy wrote:
>> brooklyn1 wrote:
>>
>>>Pounding meat (any kind of meat) ruins it....
>>
>>
>> Let me be the first to say... bullshit.
>>
>
> Don't insult the Bull's, that's not BS that is pure SS Sheldon Shit.
>
> I love that picture of Julia Child with the big whacking mallet raised and
> ready to go, she has that charmingly dopey, lopsided grin on her face like
> she's really enjoying herself.
>
> Sheldon on the other hand ..... well here's a little something i wrote
> about Sheldon some time ago .... you might have missed it
>
> Its Sheldon replying to a bread machine question and my comments on
> Sheldons "contribution."
>
> Sheldon wrote:
> > ".... right after the last knead you dump the
> > dough, remove the paddle, and put the dough back to rise and then
> bake there
> > won't be nearly so big a hole. Although I don't see the big deal
> about the
> > hole, you're eventually going to chew the bread into mush
>
> Ordinarily i would indicate precisely how, with what and where Sheldon
> could fill any particular 'hole' he would be likely to mention.

rofl


> But in this case i would suggest a good sharp cheddar, mashed garlic and
> oregano.

ChattyCathy wrote:
> brooklyn1 wrote:
>> Pounding meat (any kind of meat) ruins it, breaks the cells and all
>> the moisture cooks out...
>
> Let me be the first to say... bullshit.
>

You wouldn't be the first CC. I just canceled a pretty good rant to his
rant :-) I canceled, and than sighed... I am working on not being so
reactive to the pain/anger points. RFC provides ample opportunities.

Bob

OTOH, I thank you'd be a fun person to cook with. What menu would you
have us cook to?

> > I also use wax paper. Does anyone else, anywhere, still use wax paper?
>
> > Felice
>
> I use waxed paper sheets to separate burgers for the freezer. I also prefer
> waxed paper to parchment when lining a pan for pineapple upside down cake.
> Only Cut-Rite will do, all the others are inferior/wimpy.

The only place I can find Cut-Rite is at KMart, which doesn't bother
me a bit....it's cheaper there than the supermarket.

I use waxed paper to cover dishes in the microwave - don't like
plastic wrap for that. I use it for my sandwiches at work - I use it
for lining layer cake pans (bottoms only). I always have one box in
use and one in reserve. I use it to separate things like tortillas
when I freeze them, so I can thaw one or two at a time.

N.

Omelet wrote:
> In article >,
> ChattyCathy > wrote:
>
>> Omelet wrote:
>>
>>> In article >,
>>> ChattyCathy > wrote:
>>>> I use waxed (paper) wrap;
>>> Haven't tried waxed paper for this chore. Just re-stocked that item in
>>> my pantry too so I'll give it a try, thanks. :-) I bought it to wrap
>>> the Canadian Bacon in when it's done. The first batch has just a
>>> couple of oz. left. <g>
>> FWIW, I use double-layers of it (above and below the meat). Works for
>> me. But I will try using the ziploc baggies that Giusi suggested too,
>> always have some of those around, and probably works just as well.
>
> I actually have pounded in a baggy and she is right that it works well.
> Since, when I freeze meat, I often bag them, the bag is already in place
> so may as well use it.
>
> I also make my hamburger or sausage patties that way. I take a 3/4 cup
> measuring cup and scoop that amount of ground meat into the small
> ziplock, then form the patty by squashing and patting it into shape thru
> the plastic.
>
> Keeps my hands clean and gets rid of most of the air spaces.
>
>>>
>>>> I find the plastic wrap I get here too flimsy
>>>> and finicky to work with. And pounding the meat can be good for one's
>>>> soul (especially if you've had a 'bad day' <eg>)
>>> Sooooo true! <lol> Pretend it's the head of whoever caused you the
>>> most stress that day...
>> Eggzactly!
>
> <snicker>

I just got done pounding out a few really rude chicken breasts... It
felt GOOD!

I had them on a plate they couldn't escape from, and used a wooden
mallet on their lippy a**es. Of course, I had a piece of saran rap
between them and me...

Bob
;-)

Bob Muncie wrote:

>
> OTOH, I thank you'd be a fun person to cook with. What menu would you
> have us cook to?

Anything that doesn't involve cabbage...<eg>

--
Cheers
Chatty Cathy

"ChattyCathy" > wrote in message
...
> Bob Muncie wrote:
>
>>
>> OTOH, I thank you'd be a fun person to cook with. What menu would you
>> have us cook to?
>
> Anything that doesn't involve cabbage...<eg>

... or turnips!

Ophelia wrote:
> "ChattyCathy" > wrote in message
> ...
>> Bob Muncie wrote:
>>
>>> OTOH, I thank you'd be a fun person to cook with. What menu would you
>>> have us cook to?
>> Anything that doesn't involve cabbage...<eg>
>
> .. or turnips!
>
>
>

I'm glad I had no liquids in the mouth at the time of reading both of
your responses :-)


Thanks for your humor adds...

Bob

Mr. Joseph Littleshoes Esq. wrote:
> Omelet wrote:
>
>> "Mr. Joseph Littleshoes Esq." wrote:
>>
>>
>> >Omelet wrote:
>> >
>> >> "Mr. Joseph Littleshoes Esq." wrote:
>> >>
>> >>
>> >>
>> >>>I find using a meat mallet on chicken breast a dicey proposition, i
>> just
>> >>>don't do it enough to have become proficient at it.
>> >>
>> >>
>> >>Place the meat between two pieces of plastic wrap before pounding it.
>> >
>> >That's a product i never buy.
>>
>>
>> It has it's uses dear. I have some but one roll lasts me a good 5 years
>> plus. It's not like it expires or anything.

Basically i don't buy disposable products. Every once in a while i buy
a roll of paper towels for the elderly relative but that's just more
fetashistic on her part. She don't cook or clean and often as not uses
the paper towel as a napkin. A single role can last a year around here

I don't have any opinion on plastic wrap, i just don't use it. I do
keep a roll of aluminum foil around but i have had the same roll for
over 5 years now.

I vaguely recall being dissatisfied with the way plastic wrap handled,
tearing it off the roll and such things, i never got the hang of it.

I use a lot of covered containers, and will buy the 'disposable' type if
i see a good sale on them. They are great for sending home leftovers
with guests and temporary freezer storage.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Nancy Young wrote:

> Felice wrote:
>> "Nancy Young" > wrote in message
>> ...
>>>
>>> I have a meat pounding ... disc? and I start in the middle and slide
>>> out to the edges.
>
>> I'm still using a 3x9x1 unpainted wooden building block from a
>> 50-year-old Creative Playthings children's set. It's my favorite of
>> the kitchen tools that were never designed as kitchen tools.
>
> (laugh) Mommy mommy, I want to play with my blocks! Not now,
> kid, I'm smashing the club steak.
>
>> I also use wax paper. Does anyone else, anywhere, still use wax
>> paper?
>
> I never do. Maybe I should. If I have any, it's out of reach in that
> cabinet over the stove.
>
> When I was a kid, waxed paper was the bag from the cereal boxes.
>


Yup...it's what mom wrapped our lunch box sandwiches in...


--
Best
Greg

On Mon, 31 Aug 2009 22:30:58 +0200, ChattyCathy
> wrote:

>Anything that doesn't involve cabbage...<eg>

SISTAH! I like coleslaw, but I can barely tolerate cooked cabbage. I
don't make it myself, but hubby loves it... so he's the one who cooks
it. Oddly, he doesn't like coleslaw.

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

On Mon, 31 Aug 2009 21:39:30 +0100, "Ophelia" >
wrote:
>
>"ChattyCathy" > wrote in message
...
>> Bob Muncie wrote:
>>
>>>
>>> OTOH, I thank you'd be a fun person to cook with. What menu would you
>>> have us cook to?
>>
>> Anything that doesn't involve cabbage...<eg>
>
>.. or turnips!
>
I grate turnips and parsnips into hearty winter (bean) soup. They add
another depth of flavor.


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

Joseph wrote:

> How do you do yours? I do adore the schnitzel's, would live solely on them
> if i thought my health would tolerate it.
>
> I made a 'chicken fried' pork chop the other day with rice flour, not even
> seasoned, just plain rice flour and was quite pleased with it (i seasoned
> the flattened pork chop and rubbed it with crushed garlic and the S & P'ed
> and let it rest for 10 minutes before egg & flouring it.)
>
> I find using a meat mallet on chicken breast a dicey proposition, i just
> don't do it enough to have become proficient at it.
>
> Once i tried cutting the raw boneless, skinless breast into several thin
> slices and then very gently pounding those with the flat, smooth, side of
> the meat mallet and that worked ok.

Wait a minute! What are you doing posting about food in this thread where
Stu says nobody on this group posts about food? Are you trying to make Stu
look like an IDIOT?

ObFood: Vietnamese Bistro Burger
Recipe courtesy Brigitte Nguyen
Ultimate Recipe Showdown

Ingredients
Pickled Daikon and Carrot:
1 1/2 cups julienned daikon
1 1/2 cups julienned carrot
3/4 cup distilled white vinegar
3/4 cup sugar[1]

Patties:
2 pounds ground pork
6 cloves garlic, minced
2 jalapeno chiles, seeded and diced
1 tablespoon minced ginger
2 tablespoons Vietnamese fish sauce (nuoc mam)
2 tablespoons soy sauce[2]
1 tablespoon Chinese five-spice powder[2]
2 tablespoons sugar
1 lime, zested and juiced
2 to 3 tablespoons vegetable oil, for brushing the grill rack
6 good quality sesame-seed kaiser rolls, split
6 tablespoons salted butter, softened
6 tablespoons mayonnaise
6 tablespoons spreadable pork or liver pate
1/2 English cucumber, peeled and thinly sliced[3]
2 jalapeno chiles, thinly sliced
18 fresh cilantro sprigs[4]

Directions
To make the Pickled Daikon and Carrot, combine the daikon, carrot, vinegar,
and sugar in a bowl, tossing well to coat. Set aside to marinate.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas
grill to medium-high. If a grill is unavailable, simply heat a grill pan
over medium-high heat on your stovetop.

To make the patties, combine the pork, garlic, diced chiles, ginger, fish
sauce, soy sauce, five-spice powder, sugar, and lime zest and juice in a
bowl, mixing well to incorporate. Divide the mixture into 6 portions and
form into round patties.[2]

Brush the grill rack with vegetable oil. Place the patties on the rack and
grill for 6 to 7 minutes per side, until cooked through. Turn the patties 90
degrees halfway through cooking on each side, to attain grill marks.

Spread the cut side of each bun half with 1/2 tablespoon butter and grill
until golden brown, 1 to 2 minutes.

Spread 1 tablespoon of the mayonnaise on the cut side of each bun bottom and
1 tablespoon of the pate on the cut side of each bun top. Place the cucumber
and chile slices on the bun bottoms and top with burger patties. Drain the
carrot and daikon pickles and pile a generous amount atop each patty. Add
the cilantro sprigs and the pate-smeared bun tops. Enjoy!

Cook's note: These burgers can also be served on baguettes, if preferred, in
which case, the patties should be formed into oblong shapes. Hamburger buns
are a bit softer and easier to manage, which is why I've chosen them for
this recipe. If available, buy a peppercorn pate, which adds a great hint of
black pepper to the burger. For serving, burgers can be halved and skewered
for a beautiful presentation and manageability. They go well with sweet
potato french fries or taro chips!

Bob's Notes:
[1] I add a quarter-head of thinly-sliced cabbage.
[2] I omit the five-spice powder and the soy sauce, and add a 3 tablespoons
of Maggi sauce.
[3] If I'm using an English cucumber, I don't peel it.
[4] I really can't imagine someone counting out cilantro sprigs like that. I
just use a bunch.


Bob

sf wrote:
> On Mon, 31 Aug 2009 22:30:58 +0200, ChattyCathy
> > wrote:
>
>> Anything that doesn't involve cabbage...<eg>
>
> SISTAH! I like coleslaw, but I can barely tolerate cooked cabbage. I
> don't make it myself, but hubby loves it... so he's the one who cooks
> it. Oddly, he doesn't like coleslaw.
>

The both of you make me sad here... cabbage is a nice thing if not over
cooked (in my opinion).

Your pal,

Bob

"Mr. Joseph Littleshoes Esq." > wrote in
:

>
>
> PeterL wrote:

>> Gawd!! Give a girl a tiara and she starts acting like a Princess!!
>>
>>
>> ;-P
>
> Literally, i once attended a wedding of an American "spoiled brat" who
> had several bridezilla fits when her wedding party would forget to
> 'curtsey' to her during some rather extensive, and it was generally
> agreed, neurotic wedding rehearsals at her families rather posh country
> place.
>
> As it was all partly my fault, by dint of sheer repetition, i finally
> got her to understand that men don't curtsey, a simple 'shoulder bow' is
> sufficient to indicate the respect the Tiara as a badge of rank can
> require.
>
> If i had not, previously, gone off about the lovely antique Tiara she
> was constantly wearing (a 'wedding gift" she insisted upon being given
> by "daddy") she probly would not have made such a to-do about it all but
> as usual i couldn't keep my mouth shut and she was under the mistaken
> impression (possibly my fault) that a Tiara required a bow, she
> seriously explained to me that a "Prize" in lieu of a bow was acceptable
> (i.e. "Miss America" & etc.) but it was HER wedding! and she would be
> bowed to! and mommy and daddy were just being unbelievably servile about
> it.
>
> I finally got her to understand that only "Royalty" is bowed or curtsied
> to (with or without a Tiara) and that "American Princess's" not being
> "Royal" are, according to standard protocol, like your ordinary routine,
> run of the mill Duchess & Countess & such, and are NOT genuflected or
> other wise bowed to and the Tiara, in that case, is just a hat (i did
> not bother to explain to her the significance of she being the only
> person in her wedding party to be wearing a hat, and one that "lets the
> rain in" at that.) And that while i was quite willing to cook and serve
> her a Bow i was NOT going genuflect to her and one more word about it
> and i and those who felt about it like i did were out of there!



I would have just slapped the bitch!!


>
> Course when i wear my antique diamond and amethyst Tiara (especially
> with the Halston halter top ball gown



Please post a picture :-)


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Gloria P > wrote in news:7g0sb1F2nb5blU1
@mid.individual.net:

> Mr. Joseph Littleshoes Esq. wrote:
>>
>>
>> PeterL wrote:
>
>>> Gawd!! Give a girl a tiara and she starts acting like a Princess!!
>>>
>>>
>>> ;-P
>>
>> Literally, i once attended a wedding of an American "spoiled brat" who
>> had several bridezilla fits when her wedding party would forget to
>> 'curtsey' to her during some rather extensive, and it was generally
>> agreed, neurotic wedding rehearsals at her families rather posh country
>> place.
>>
>
>
> What do they feed brides that makes them forget about Real Life for the
> duration of their engagement and wedding planning? So many of them
> act as though their life (and everyone else's) will end the day after
> The Wedding so they'd better grab all the gusto while they can.
>



It's their LamLam time....... 'Look at me, Look at me'!! :-)




--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

"Bob Muncie" > wrote in message
...
> sf wrote:
>> On Mon, 31 Aug 2009 22:30:58 +0200, ChattyCathy
>> > wrote:
>>
>>> Anything that doesn't involve cabbage...<eg>
>>
>> SISTAH! I like coleslaw, but I can barely tolerate cooked cabbage. I
>> don't make it myself, but hubby loves it... so he's the one who cooks
>> it. Oddly, he doesn't like coleslaw.
>>
>
> The both of you make me sad here... cabbage is a nice thing if not over
> cooked (in my opinion).
>

Bob Muncie! No getting sad over CABBAGE! Buck up!

ChattyCathy wrote:
> I use waxed (paper) wrap; I find the plastic wrap I get here too flimsy
> and finicky to work with. And pounding the meat can be good for one's
> soul (especially if you've had a 'bad day' <eg>)
>


That is what I use, waxed paper. I have not tried plastic, but I might
give it a try.


Becca

On Mon, 31 Aug 2009 20:20:32 -0500, Becca > wrote:

>ChattyCathy wrote:
>> I use waxed (paper) wrap; I find the plastic wrap I get here too flimsy
>> and finicky to work with. And pounding the meat can be good for one's
>> soul (especially if you've had a 'bad day' <eg>)
>>
>
>
>That is what I use, waxed paper. I have not tried plastic, but I might
>give it a try.
>
I tried plastic the last time I pounded chicken and I can tell you
it's not as strong.

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

Christine Dabney wrote:
> On Sun, 30 Aug 2009 16:03:06 -0700, TammyM > wrote:
>
>
>> Take care, Chris! Wish I were there to cook for you :-)
>>
>> TammyM, thinking extra good thoughts for Christine
>
>
> Ooh..I wish you were here too!!!!
>
> Surgery isn't for a few days yet, but doing all the preliminary stuff
> right now. Just got the rest of the ingredients for meatballs... so
> might make those tonight or tomorrow night.
>
> Check out Southwest...see if they have any good airfares from there to
> here... IF you could afford it, that is...
>
> Otherwise, I will wait for you to cook for me when I make the trip up
> thataway with Koko. Hmm...do you think we could have a mini cook-in?
> A bunch of you folks are watching your pennies..and that might be a
> doable solution for getting together... People like Serene,
> Charlotte, you..and I forget who else... I can't see trying to get
> people to go out to dinner when pennies are tight...
>
> Christine, who is discussing all this on Facebook.

I won't be going anywhere right now, Christine. There's a strong
possibility that I may be laid off - after 30+ years at the Uni. I am
still spiraling from the news, but if it comes to pass, I will be having
one helluva "sell my stuff" sale! Cookbooks galore and more. I'll let
you know.

HUGS!
TammyM

On Tue, 01 Sep 2009 08:31:00 -0700, TammyM > wrote:

>Christine Dabney wrote:
>> On Sun, 30 Aug 2009 16:03:06 -0700, TammyM > wrote:
>>
>>
>>> Take care, Chris! Wish I were there to cook for you :-)
>>>
>>> TammyM, thinking extra good thoughts for Christine
>>
>>
>> Ooh..I wish you were here too!!!!
>>
>> Surgery isn't for a few days yet, but doing all the preliminary stuff
>> right now. Just got the rest of the ingredients for meatballs... so
>> might make those tonight or tomorrow night.
>>
>> Check out Southwest...see if they have any good airfares from there to
>> here... IF you could afford it, that is...
>>
>> Otherwise, I will wait for you to cook for me when I make the trip up
>> thataway with Koko. Hmm...do you think we could have a mini cook-in?
>> A bunch of you folks are watching your pennies..and that might be a
>> doable solution for getting together... People like Serene,
>> Charlotte, you..and I forget who else... I can't see trying to get
>> people to go out to dinner when pennies are tight...
>>
>> Christine, who is discussing all this on Facebook.
>
>I won't be going anywhere right now, Christine. There's a strong
>possibility that I may be laid off - after 30+ years at the Uni. I am
>still spiraling from the news, but if it comes to pass, I will be having
>one helluva "sell my stuff" sale! Cookbooks galore and more. I'll let
>you know.
>
>HUGS!
>TammyM

Damn, Tammy, that's crummy news. Here's wishing you good luck.
--

modom

On Mon, 31 Aug 2009 10:16:46 -0400, Felice wrote:

> "Nancy Young" > wrote in message
> ...
>>
>> I have a meat pounding ... disc? and I start in the middle and slide
>> out to the edges.
>> Nice to hear you have a horkin big mallet.
>>
>> nanc
>
> I'm still using a 3x9x1 unpainted wooden building block from a 50-year-old
> Creative Playthings children's set. It's my favorite of the kitchen tools
> that were never designed as kitchen tools.
>
> I also use wax paper. Does anyone else, anywhere, still use wax paper?
>
> Felice

i have some, but i can't remember why i bought it. if i were to pound met,
i might use it though, fearing that plastic wrap would break.

your pal,
blake

Tammy wrote:

> There's a strong possibility that I may be laid off - after 30+ years at
> the Uni. I am still spiraling from the news, but if it comes to pass, I
> will be having one helluva "sell my stuff" sale! Cookbooks galore and
> more. I'll let you know.

Ouch! Do you qualify for a pension after that much time?

Bob

"blake murphy" > wrote in message
...
> On Mon, 31 Aug 2009 10:16:46 -0400, Felice wrote:
>
>> "Nancy Young" > wrote in message
>> ...
>>>
>>> I have a meat pounding ... disc? and I start in the middle and slide
>>> out to the edges.
>>> Nice to hear you have a horkin big mallet.
>>>
>>> nanc
>>
>> I'm still using a 3x9x1 unpainted wooden building block from a
>> 50-year-old
>> Creative Playthings children's set. It's my favorite of the kitchen tools
>> that were never designed as kitchen tools.
>>
>> I also use wax paper. Does anyone else, anywhere, still use wax paper?
>>
>> Felice
>
> i have some, but i can't remember why i bought it. if i were to pound
> met,
> i might use it though, fearing that plastic wrap would break.
>
> your pal,
> blake

Your fears would come to pass. Wax paper holds up much better than plastic
wrap.

Felice

Felice wrote:
> "blake murphy" > wrote

>> On Mon, 31 Aug 2009 10:16:46 -0400, Felice wrote:

>>> I also use wax paper. Does anyone else, anywhere, still use wax
>>> paper?

>> i have some, but i can't remember why i bought it. if i were to
>> pound met, i might use it though, fearing that plastic wrap would break.

> Your fears would come to pass. Wax paper holds up much better than
> plastic wrap.

It's funny that I thought wax paper would shred in no time. I'll
have to try it next time.

nancy

In article >,
Bob Muncie > wrote:

> >>>> I find the plastic wrap I get here too flimsy
> >>>> and finicky to work with. And pounding the meat can be good for one's
> >>>> soul (especially if you've had a 'bad day' <eg>)
> >>> Sooooo true! <lol> Pretend it's the head of whoever caused you the
> >>> most stress that day...
> >> Eggzactly!
> >
> > <snicker>
>
> I just got done pounding out a few really rude chicken breasts... It
> felt GOOD!
>
> I had them on a plate they couldn't escape from, and used a wooden
> mallet on their lippy a**es. Of course, I had a piece of saran rap
> between them and me...
>
> Bob
> ;-)

So who was it an effigy of, or do I want to know? <g>
--
Peace! Om

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


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In article >,
"Mr. Joseph Littleshoes Esq." > wrote:

> I use a lot of covered containers, and will buy the 'disposable' type if
> i see a good sale on them. They are great for sending home leftovers
> with guests and temporary freezer storage.
>
> --
>
> Mr. Joseph Littleshoes Esq.

I get them too, and wash/reuse them a lot. <g>
--
Peace! Om

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


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sf wrote:
> On Mon, 31 Aug 2009 20:20:32 -0500, Becca > wrote:
>>>
>> That is what I use, waxed paper. I have not tried plastic, but I might
>> give it a try.
>>
>>
> I tried plastic the last time I pounded chicken and I can tell you
> it's not as strong.

Thanks, it is nice to know that before I gave it a try.


Becca

Felice wrote:
> "blake murphy" > wrote in message
> ...
>
>> i have some, but i can't remember why i bought it. if i were to pound
>> met,
>> i might use it though, fearing that plastic wrap would break.
>>
>> your pal,
>> blake
>>
>
> Your fears would come to pass. Wax paper holds up much better than plastic
> wrap.
>
> Felice

Thanks, Felice.


Becca

In article >,
"Felice" > wrote:

> "blake murphy" > wrote in message
> ...
> > On Mon, 31 Aug 2009 10:16:46 -0400, Felice wrote:
> >
> >> "Nancy Young" > wrote in message
> >> ...
> >>>
> >>> I have a meat pounding ... disc? and I start in the middle and slide
> >>> out to the edges.
> >>> Nice to hear you have a horkin big mallet.
> >>>
> >>> nanc
> >>
> >> I'm still using a 3x9x1 unpainted wooden building block from a
> >> 50-year-old
> >> Creative Playthings children's set. It's my favorite of the kitchen tools
> >> that were never designed as kitchen tools.
> >>
> >> I also use wax paper. Does anyone else, anywhere, still use wax paper?
> >>
> >> Felice
> >
> > i have some, but i can't remember why i bought it. if i were to pound
> > met,
> > i might use it though, fearing that plastic wrap would break.
> >
> > your pal,
> > blake
>
> Your fears would come to pass. Wax paper holds up much better than plastic
> wrap.
>
> Felice

I'm really going to have to try this now.
I just re-stocked a fresh roll of Waxed paper after not having any in
the pantry for quite some time.
--
Peace! Om

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


Subscribe:

In article >,
"Nancy Young" > wrote:

> Felice wrote:
> > "blake murphy" > wrote
>
> >> On Mon, 31 Aug 2009 10:16:46 -0400, Felice wrote:
>
> >>> I also use wax paper. Does anyone else, anywhere, still use wax
> >>> paper?
>
> >> i have some, but i can't remember why i bought it. if i were to
> >> pound met, i might use it though, fearing that plastic wrap would break.
>
> > Your fears would come to pass. Wax paper holds up much better than
> > plastic wrap.
>
> It's funny that I thought wax paper would shred in no time. I'll
> have to try it next time.
>
> nancy

Ditto.
--
Peace! Om

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


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