"hahabogus" > wrote in message
50...
> "jmcquown" > wrote in
> on Oct Sat 2009 05:30 am
>
>> "Gloria P" > wrote in message
>> ...
>>> Melba's Jammin' wrote:
>>>> In article >,
>>>> Christine Dabney > wrote:
>>>>
>>>>> On Thu, 8 Oct 2009 23:14:48 -0400, "Nancy Young"
>>>>> > wrote:
>>>>>
>>>>>
>>>>>> Interesting. I figured people would just toss them on the
>>>>>> compost pile.
>>>>>>
>>>>>> nancy
>>>>> Not us southerners... We cook a lot of things that people throw
>>>>> away, and make delicacies of them, that some folks pay a lot of
>>>>> money to eat....
>>>>>
>>>>> Christine
>>>>
>>>> Yeah, and then pretty soon we're ALL paying a lot of money for them.
>>>> The price of chicken wings is goofy. All it needs is someone with
>>>> some chutzpah to promote humble food as "the latest trend" and
>>>> prices double.
>>>>
>>>
>>>
>>>
>>> Yeah, remember the days of $.99 a pound flank steak, swordfish, short
>>> ribs, spare ribs? Sigh....
>>>
>>> I have a hard time finding any meat at less than $2.49/lb and most
>>> are way over that.
>>>
>>> gloria p
>>
>>
>> I remember $.59//lb flank steak, then came the fajita craze and
>> Chinese beef & broccoli. I'm lucky if I can find a flank steak at
>> all, let alone for less than $7.99/lb. I can buy "country ribs"
>> (which I realize aren't "ribs" at all, so shut up everyone who would
>> like to correct me) for much less per pound than "baby back ribs".
>> Then restaurants started promoting their baby back ribs. They used to
>> be dirt cheap. Now? Yeah, right. They're laughing all the way to
>> the bank. Heh. I'm hoping oxtails don't jump on the restaurant menu
>> bandwagon. I love to make oxtail soup. They're already pricy
>> enough... how many tails are there, after all?
>>
>> Recipe I've used many times but not recently... I have no idea where I
>> got it posted in 2000:
>>
>> Oxtail Soup:
>>
>> 2 oxtails, disjointed (they'll do this at the butcher or the meat
>> counter) 1/4 c. oil
>> flour seasoned with salt & pepper
>> 3 quarts water
>> 1/2 c. chopped carrots
>> 1 c. chopped celery
>> 1 c. chopped onion
>> 2 Tbs. chopped fresh parsley
>>
>> Dust oxtails with seasoned flour. Brown well in deep pot in oil.
>> [This is not to say deep fry them; this is an old recipe. A little
>> oil in a deep pot!] Add 2 quarts water, 1 tsp. salt and a bouquet
>> garni of fresh parsley, bay leaf, sprigs of marjoram or thyme and 3-4
>> peppercorns in a cheesecloth bag. Simmer for 3 hours, stirring
>> occasionally. Remove oxtails to a platter and let cool to the touch.
>> Skim fat from soup. Bone the oxtails and add the meat to the soup.
>> Stir in remaining 1 quart water and the vegetables. Simmer until
>> vegetables are tender, about 30-45 minutes. Remove bouquet garni.
>> Taste soup and adjust seasonings. Stir in parsley and heat through.
>>
>> Jill
>>
>>
>
> Sounds good like it did last time you posted it. But I have a question. Do
> you really use cheese cloth
> for the bouquet? I prefer to use a Tea ball. I have a bitch of a time
> finding cheese cloth that I feel is
> food friendly plus hate to make the little packages and do the tying up
> bit. Also I feel GREENER

I use cheese cloth and kitchen twine to make the bouquet garni. I don't see
anything NOT GREEN about cheese cloth. Hell, I don't re-use toilet paper
and cheese cloth and kitchen twine is bio-degradable. One of these days
I'll get around to buying a tea ball. Frankly, I don't make many soups
which require bouquet garni so a tea ball isn't the first thing I think of
when I go shopping.

> I don't want you to think I am being criticial as I do enjoy your recipes,
> well some of them, you got
> several grits issues; you make grits and you like grits. But other than
> that you is OK.
>
LOL I don't have grits issues, Alan. You have grits issues Truth be told
I haven't eaten grits in months. I *do* have them on my shopping list

Jill

On Fri, 9 Oct 2009 12:03:29 -0400, Felice wrote:

> "notbob" > wrote in message
> ...
>> On 2009-10-09, Felice > wrote:
>>> Eggplant was one I grew to like only as an adult. I'll still pass on the
>>> sprouts.
>>
>> Try very young sprouts, Felice. I also used to dislike sprouts till I
>> tried steamed n' buttered young sprouts. The older a sprout gets, the
>> more bitter. Kinda like me....
>
> Chuckle!
>
> But WHY should I try to like sprouts? What's in it for me?
>
> Felice

people will call you a dirty ****ing hippie and likely a communist to boot.
that is, assuming they don't already.

your pal,
blake

"blake murphy" > wrote in message
...
> On Fri, 9 Oct 2009 12:03:29 -0400, Felice wrote:
>
>> "notbob" > wrote in message
>> ...
>>> On 2009-10-09, Felice > wrote:
>>>> Eggplant was one I grew to like only as an adult. I'll still pass on
>>>> the
>>>> sprouts.
>>>
>>> Try very young sprouts, Felice. I also used to dislike sprouts till I
>>> tried steamed n' buttered young sprouts. The older a sprout gets, the
>>> more bitter. Kinda like me....
>>
>> Chuckle!
>>
>> But WHY should I try to like sprouts? What's in it for me?
>>
>> Felice
>
> people will call you a dirty ****ing hippie and likely a communist to
> boot.
> that is, assuming they don't already.
>
> your pal,
> blake

Wouldn't be the first time.

Felice

"jmcquown" wrote:
>
>I remember $.59//lb flank steak, then came the fajita craze and Chinese beef
>& broccoli. I'm lucky if I can find a flank steak at all, let alone for
>less than $7.99/lb. I can buy "country ribs" (which I realize aren't "ribs"
>at all, so shut up everyone who would like to correct me) for much less per
>pound than "baby back ribs". Then restaurants started promoting their baby
>back ribs. They used to be dirt cheap. Now? Yeah, right. They're
>laughing all the way to the bank. Heh. I'm hoping oxtails don't jump on
>the restaurant menu bandwagon. I love to make oxtail soup. They're already
>pricy enough... how many tails are there, after all?
>
>Recipe I've used many times but not recently... I have no idea where I got
>it posted in 2000:
>
>Oxtail Soup:
<perused and snipped>

oxtail
The oxtail was once really from an ox but nowadays the term generally
refers to beef or veal tail. Though it's quite bony, this cut of meat
is very flavorful. Because it can be extremely tough (depending on the
age of the animal), oxtail requires long, slow braising. It's often
used for stews or soups such as the hearty English classic oxtail
soup, which includes vegetables, barley and herbs and is often
flavored with SHERRY or MADEIRA.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

In article >,
Gloria P > wrote:
> Yeah, remember the days of $.99 a pound flank steak, swordfish,
> short ribs, spare ribs? Sigh....
>
> I have a hard time finding any meat at less than $2.49/lb and
> most are way over that.
>
> gloria p

I needed to make some beef brother for future vegetable soup so I bought
‹ are you ready? ‹ $12.50 worth at $2.89/lb. Holy crap! The house
smells good, though. 8-\ At least there's some meat on them.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

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

> In article >,
> Christine Dabney > wrote:
>
> > On Thu, 8 Oct 2009 23:14:48 -0400, "Nancy Young"
> > > wrote:
> >
> >
> > >Interesting. I figured people would just toss them on the
> > >compost pile.
> > >
> > >nancy
> >
> > Not us southerners... We cook a lot of things that people throw away,
> > and make delicacies of them, that some folks pay a lot of money to
> > eat....
> >
> > Christine
>
> Yeah, and then pretty soon we're ALL paying a lot of money for them.
> The price of chicken wings is goofy. All it needs is someone with some
> chutzpah to promote humble food as "the latest trend" and prices double.

That's what happened with skirt steak. It used to be one of the
cheapest cuts around until the fajita craze hit.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article
>
,
Cindy Fuller > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > In article >,
> > Christine Dabney > wrote:
> >
> > > On Thu, 8 Oct 2009 23:14:48 -0400, "Nancy Young"
> > > > wrote:
> > >
> > >
> > > >Interesting. I figured people would just toss them on the
> > > >compost pile.
> > > >
> > > >nancy
> > >
> > > Not us southerners... We cook a lot of things that people throw away,
> > > and make delicacies of them, that some folks pay a lot of money to
> > > eat....
> > >
> > > Christine
> >
> > Yeah, and then pretty soon we're ALL paying a lot of money for them.
> > The price of chicken wings is goofy. All it needs is someone with some
> > chutzpah to promote humble food as "the latest trend" and prices double.
>
> That's what happened with skirt steak. It used to be one of the
> cheapest cuts around until the fajita craze hit.

And flank steak. I never liked it that well, but at least it was cheap.
Hamburger used to be cheap. Somebody else mentioned tritip. We went to
Costco this morning. Meat prices were unbelievable, and some of this
was USDA Prime! But tritip was US$4.99 a pound.

--
Dan Abel
Petaluma, California USA

hahabogus wrote:
>
> "jmcquown" > wrote in
> on Oct Sat 2009 05:30 am
>
<snip>


> >
> > Recipe I've used many times but not recently... I have no idea where I
> > got it posted in 2000:
> >
> > Oxtail Soup:
> >
> > 2 oxtails, disjointed (they'll do this at the butcher or the meat
> > counter) 1/4 c. oil
> > flour seasoned with salt & pepper
> > 3 quarts water
> > 1/2 c. chopped carrots
> > 1 c. chopped celery
> > 1 c. chopped onion
> > 2 Tbs. chopped fresh parsley
> >
> > Dust oxtails with seasoned flour. Brown well in deep pot in oil.
> > [This is not to say deep fry them; this is an old recipe. A little
> > oil in a deep pot!] Add 2 quarts water, 1 tsp. salt and a bouquet
> > garni of fresh parsley, bay leaf, sprigs of marjoram or thyme and 3-4
> > peppercorns in a cheesecloth bag. Simmer for 3 hours, stirring
> > occasionally. Remove oxtails to a platter and let cool to the touch.
> > Skim fat from soup. Bone the oxtails and add the meat to the soup.
> > Stir in remaining 1 quart water and the vegetables. Simmer until
> > vegetables are tender, about 30-45 minutes. Remove bouquet garni.
> > Taste soup and adjust seasonings. Stir in parsley and heat through.
> >
> > Jill
> >
> >
>
> Sounds good like it did last time you posted it. But I have a question. Do you really use cheese cloth
> for the bouquet? I prefer to use a Tea ball. I have a bitch of a time finding cheese cloth that I feel is
> food friendly plus hate to make the little packages and do the tying up bit. Also I feel GREENER
> going with the reusuable tea ball even if it isn't. I can't seem to wash little squares of used cheese
> cloth and have them not unravel or disappear like my socks do.
>
> I don't want you to think I am being criticial as I do enjoy your recipes, well some of them, you got
> several grits issues; you make grits and you like grits. But other than that you is OK.



Why not use a leek leaf to wrap up the bouquet garni, as done in Mexico?
Adds more flavour as well as looking rather nice.

Arri London > wrote in
on Oct Sat 2009 07:20 pm

>
>
> hahabogus wrote:
>>
>> "jmcquown" > wrote in
>> on Oct Sat 2009 05:30 am
>>
> <snip>
>
>
>> >
>> > Recipe I've used many times but not recently... I have no idea
>> > where I got it posted in 2000:
>> >
>> > Oxtail Soup:
>> >
>> > 2 oxtails, disjointed (they'll do this at the butcher or the meat
>> > counter) 1/4 c. oil
>> > flour seasoned with salt & pepper
>> > 3 quarts water
>> > 1/2 c. chopped carrots
>> > 1 c. chopped celery
>> > 1 c. chopped onion
>> > 2 Tbs. chopped fresh parsley
>> >
>> > Dust oxtails with seasoned flour. Brown well in deep pot in oil.
>> > [This is not to say deep fry them; this is an old recipe. A little
>> > oil in a deep pot!] Add 2 quarts water, 1 tsp. salt and a bouquet
>> > garni of fresh parsley, bay leaf, sprigs of marjoram or thyme and
>> > 3-4 peppercorns in a cheesecloth bag. Simmer for 3 hours, stirring
>> > occasionally. Remove oxtails to a platter and let cool to the
>> > touch. Skim fat from soup. Bone the oxtails and add the meat to
>> > the soup. Stir in remaining 1 quart water and the vegetables.
>> > Simmer until vegetables are tender, about 30-45 minutes. Remove
>> > bouquet garni. Taste soup and adjust seasonings. Stir in parsley
>> > and heat through.
>> >
>> > Jill
>> >
>> >
>>
>> Sounds good like it did last time you posted it. But I have a
>> question. Do you really use cheese cloth for the bouquet? I prefer to
>> use a Tea ball. I have a bitch of a time finding cheese cloth that I
>> feel is food friendly plus hate to make the little packages and do
>> the tying up bit. Also I feel GREENER going with the reusuable tea
>> ball even if it isn't. I can't seem to wash little squares of used
>> cheese cloth and have them not unravel or disappear like my socks do.
>>
>> I don't want you to think I am being criticial as I do enjoy your
>> recipes, well some of them, you got several grits issues; you make
>> grits and you like grits. But other than that you is OK.
>
>
>
> Why not use a leek leaf to wrap up the bouquet garni, as done in
> Mexico? Adds more flavour as well as looking rather nice.
>

Well cause if I open 1 drawer in my kitchen I can get my tea ball, but I'd only have a leek leaf if I
happen to be cooking one. And I wouldn't want to drive around looking for leeks if I only wanted
one leaf and I had a perfectly good tea ball in the house already. Anyways since at least to me leeks
look a lot like green onions on steriods, I didn't know that the leaves could be used for such. Live
and learn. I only use leeks in braising stuff so far. Being a manly man leeks strike me as a little as a
little to feminine. I don't like the boys at the office talkin funny about me so I stays away from
them leeks.

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

hahabogus wrote:
>
> Arri London > wrote in
> on Oct Sat 2009 07:20 pm
>

<snip>

> >> Sounds good like it did last time you posted it. But I have a
> >> question. Do you really use cheese cloth for the bouquet? I prefer to
> >> use a Tea ball. I have a bitch of a time finding cheese cloth that I
> >> feel is food friendly plus hate to make the little packages and do
> >> the tying up bit. Also I feel GREENER going with the reusuable tea
> >> ball even if it isn't. I can't seem to wash little squares of used
> >> cheese cloth and have them not unravel or disappear like my socks do.
> >>
> >> I don't want you to think I am being criticial as I do enjoy your
> >> recipes, well some of them, you got several grits issues; you make
> >> grits and you like grits. But other than that you is OK.
> >
> >
> >
> > Why not use a leek leaf to wrap up the bouquet garni, as done in
> > Mexico? Adds more flavour as well as looking rather nice.
> >
>
> Well cause if I open 1 drawer in my kitchen I can get my tea ball, but I'd only have a leek leaf if I
> happen to be cooking one. And I wouldn't want to drive around looking for leeks if I only wanted
> one leaf and I had a perfectly good tea ball in the house already. Anyways since at least to me leeks
> look a lot like green onions on steriods, I didn't know that the leaves could be used for such. Live
> and learn. I only use leeks in braising stuff so far. Being a manly man leeks strike me as a little as a
> little to feminine. I don't like the boys at the office talkin funny about me so I stays away from
> them leeks.
>

Try telling the next Welshman you meet that leeks are a little too
'feminine'. Take a look at the Welsh flag for the likely response:
http://www.data-wales.co.uk/flag.htm

"Arri London" > wrote in message
...
>
>
> hahabogus wrote:
>>
>> Arri London > wrote in
>> on Oct Sat 2009 07:20 pm
>>
>
> <snip>
>
>> >> Sounds good like it did last time you posted it. But I have a
>> >> question. Do you really use cheese cloth for the bouquet? I prefer to
>> >> use a Tea ball. I have a bitch of a time finding cheese cloth that I
>> >> feel is food friendly plus hate to make the little packages and do
>> >> the tying up bit. Also I feel GREENER going with the reusuable tea
>> >> ball even if it isn't. I can't seem to wash little squares of used
>> >> cheese cloth and have them not unravel or disappear like my socks do.
>> >>
>> >> I don't want you to think I am being criticial as I do enjoy your
>> >> recipes, well some of them, you got several grits issues; you make
>> >> grits and you like grits. But other than that you is OK.
>> >
>> >
>> >
>> > Why not use a leek leaf to wrap up the bouquet garni, as done in
>> > Mexico? Adds more flavour as well as looking rather nice.
>> >
>>
>> Well cause if I open 1 drawer in my kitchen I can get my tea ball, but
>> I'd only have a leek leaf if I
>> happen to be cooking one. And I wouldn't want to drive around looking for
>> leeks if I only wanted
>> one leaf and I had a perfectly good tea ball in the house already.
>> Anyways since at least to me leeks
>> look a lot like green onions on steriods, I didn't know that the leaves
>> could be used for such. Live
>> and learn. I only use leeks in braising stuff so far. Being a manly man
>> leeks strike me as a little as a
>> little to feminine. I don't like the boys at the office talkin funny
>> about me so I stays away from
>> them leeks.
>>
>
> Try telling the next Welshman you meet that leeks are a little too
> 'feminine'. Take a look at the Welsh flag for the likely response:
> http://www.data-wales.co.uk/flag.htm



LOL But Alan has a point. I don't often have leeks in the house. I love
leeks, it's simply they aren't available all the time. A tea ball (or
cheese cloth and twine) make more sense to have around the house regardless
of the time of year

Jill

Arri London > wrote:

>jmcquown wrote:

>> LOL But Alan has a point. I don't often have leeks in the house. I love
>> leeks, it's simply they aren't available all the time. A tea ball (or
>> cheese cloth and twine) make more sense to have around the house regardless
>> of the time of year

>They are available all the time around here Not my favourite
>vegetable though.

One of my favorite, but not available year round. Late
winter and spring there are leeks, spring onions, and green
garlic. Allium season, basically.

Steve

jmcquown wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > hahabogus wrote:
> >>
> >> Arri London > wrote in
> >> on Oct Sat 2009 07:20 pm
> >>
> >
> > <snip>
> >
> >> >> Sounds good like it did last time you posted it. But I have a
> >> >> question. Do you really use cheese cloth for the bouquet? I prefer to
> >> >> use a Tea ball. I have a bitch of a time finding cheese cloth that I
> >> >> feel is food friendly plus hate to make the little packages and do
> >> >> the tying up bit. Also I feel GREENER going with the reusuable tea
> >> >> ball even if it isn't. I can't seem to wash little squares of used
> >> >> cheese cloth and have them not unravel or disappear like my socks do.
> >> >>
> >> >> I don't want you to think I am being criticial as I do enjoy your
> >> >> recipes, well some of them, you got several grits issues; you make
> >> >> grits and you like grits. But other than that you is OK.
> >> >
> >> >
> >> >
> >> > Why not use a leek leaf to wrap up the bouquet garni, as done in
> >> > Mexico? Adds more flavour as well as looking rather nice.
> >> >
> >>
> >> Well cause if I open 1 drawer in my kitchen I can get my tea ball, but
> >> I'd only have a leek leaf if I
> >> happen to be cooking one. And I wouldn't want to drive around looking for
> >> leeks if I only wanted
> >> one leaf and I had a perfectly good tea ball in the house already.
> >> Anyways since at least to me leeks
> >> look a lot like green onions on steriods, I didn't know that the leaves
> >> could be used for such. Live
> >> and learn. I only use leeks in braising stuff so far. Being a manly man
> >> leeks strike me as a little as a
> >> little to feminine. I don't like the boys at the office talkin funny
> >> about me so I stays away from
> >> them leeks.
> >>
> >
> > Try telling the next Welshman you meet that leeks are a little too
> > 'feminine'. Take a look at the Welsh flag for the likely response:
> > http://www.data-wales.co.uk/flag.htm
>
> LOL But Alan has a point. I don't often have leeks in the house. I love
> leeks, it's simply they aren't available all the time. A tea ball (or
> cheese cloth and twine) make more sense to have around the house regardless
> of the time of year
>
> Jill

They are available all the time around here Not my favourite
vegetable though.

Arri London > wrote in
on Oct Sun 2009 04:59 pm

>
>
> hahabogus wrote:
>>
>> Arri London > wrote in
>> on Oct Sat 2009 07:20 pm
>>
>
> <snip>
>
>> >> Sounds good like it did last time you posted it. But I have a
>> >> question. Do you really use cheese cloth for the bouquet? I prefer
>> >> to use a Tea ball. I have a bitch of a time finding cheese cloth
>> >> that I feel is food friendly plus hate to make the little packages
>> >> and do the tying up bit. Also I feel GREENER going with the
>> >> reusuable tea ball even if it isn't. I can't seem to wash little
>> >> squares of used cheese cloth and have them not unravel or
>> >> disappear like my socks do.
>> >>
>> >> I don't want you to think I am being criticial as I do enjoy your
>> >> recipes, well some of them, you got several grits issues; you make
>> >> grits and you like grits. But other than that you is OK.
>> >
>> >
>> >
>> > Why not use a leek leaf to wrap up the bouquet garni, as done in
>> > Mexico? Adds more flavour as well as looking rather nice.
>> >
>>
>> Well cause if I open 1 drawer in my kitchen I can get my tea ball,
>> but I'd only have a leek leaf if I happen to be cooking one. And I
>> wouldn't want to drive around looking for leeks if I only wanted one
>> leaf and I had a perfectly good tea ball in the house already.
>> Anyways since at least to me leeks look a lot like green onions on
>> steriods, I didn't know that the leaves could be used for such. Live
>> and learn. I only use leeks in braising stuff so far. Being a manly
>> man leeks strike me as a little as a little to feminine. I don't like
>> the boys at the office talkin funny about me so I stays away from
>> them leeks.
>>
>
> Try telling the next Welshman you meet that leeks are a little too
> 'feminine'. Take a look at the Welsh flag for the likely response:
> http://www.data-wales.co.uk/flag.htm
>

I am 1/2 welsh and leeks are still a little ***.

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

jmcquown wrote:


> LOL But Alan has a point. I don't often have leeks in the house. I
> love leeks, it's simply they aren't available all the time. A tea ball
> (or cheese cloth and twine) make more sense to have around the house
> regardless of the time of year

I don't often see leeks in the local grocery stores, and when they are
around they are quite pricey... for something that is basically an onion.

Wayne Boatwright > wrote in
5.250 on Oct Sun 2009 08:42 pm

> On Sun 11 Oct 2009 06:29:56p, hahabogus told us...
>
>> Arri London > wrote in
>> on Oct Sun 2009 04:59 pm
>>
>>>
>>>
>>> hahabogus wrote:
>>>>
>>>> Arri London > wrote in
>>>> on Oct Sat 2009 07:20 pm
>>>>
>>>
>>> <snip>
>>>
>>>> >> Sounds good like it did last time you posted it. But I have a
>>>> >> question. Do you really use cheese cloth for the bouquet? I prefer
>>>> >> to use a Tea ball. I have a bitch of a time finding cheese cloth
>>>> >> that I feel is food friendly plus hate to make the little packages
>>>> >> and do the tying up bit. Also I feel GREENER going with the
>>>> >> reusuable tea ball even if it isn't. I can't seem to wash little
>>>> >> squares of used cheese cloth and have them not unravel or
>>>> >> disappear like my socks do.
>>>> >>
>>>> >> I don't want you to think I am being criticial as I do enjoy your
>>>> >> recipes, well some of them, you got several grits issues; you make
>>>> >> grits and you like grits. But other than that you is OK.
>>>> >
>>>> >
>>>> >
>>>> > Why not use a leek leaf to wrap up the bouquet garni, as done in
>>>> > Mexico? Adds more flavour as well as looking rather nice.
>>>> >
>>>>
>>>> Well cause if I open 1 drawer in my kitchen I can get my tea ball,
>>>> but I'd only have a leek leaf if I happen to be cooking one. And I
>>>> wouldn't want to drive around looking for leeks if I only wanted one
>>>> leaf and I had a perfectly good tea ball in the house already.
>>>> Anyways since at least to me leeks look a lot like green onions on
>>>> steriods, I didn't know that the leaves could be used for such. Live
>>>> and learn. I only use leeks in braising stuff so far. Being a manly
>>>> man leeks strike me as a little as a little to feminine. I don't like
>>>> the boys at the office talkin funny about me so I stays away from
>>>> them leeks.
>>>>
>>>
>>> Try telling the next Welshman you meet that leeks are a little too
>>> 'feminine'. Take a look at the Welsh flag for the likely response:
>>> http://www.data-wales.co.uk/flag.htm
>>>
>>
>> I am 1/2 welsh and leeks are still a little ***.
>>
>
> WFT is "feminine" about a leek? It's a frinking vegetable.
>

Potato leek soup isn't a manly man kinda soup. Manly man type soup has got meat in it or beer.
To me a leek is a wanna be onion, just tastes like weak onion, no umph! Manly man soups gotta
have umph.

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

Dave Smith wrote:
> jmcquown wrote:
>
>
>> LOL But Alan has a point. I don't often have leeks in the house. I
>> love leeks, it's simply they aren't available all the time. A tea
>> ball (or cheese cloth and twine) make more sense to have around the
>> house regardless of the time of year
>
> I don't often see leeks in the local grocery stores, and when they are
> around they are quite pricey... for something that is basically an onion.

Has Trader Joe's made it into Canada?

--
Jean B.

Jean B. wrote:
> Dave Smith wrote:
>> jmcquown wrote:
>>
>>
>>> LOL But Alan has a point. I don't often have leeks in the house. I
>>> love leeks, it's simply they aren't available all the time. A tea
>>> ball (or cheese cloth and twine) make more sense to have around the
>>> house regardless of the time of year
>>
>> I don't often see leeks in the local grocery stores, and when they are
>> around they are quite pricey... for something that is basically an onion.
>
> Has Trader Joe's made it into Canada?
>

Not that I know of.

In article
>,
Ranée at Arabian Knits > wrote:

> In article >,
> hahabogus > wrote:
>
> > Potato leek soup isn't a manly man kinda soup. Manly man type soup has got
> > meat in it or beer.
> > To me a leek is a wanna be onion, just tastes like weak onion, no umph!
> > Manly
> > man soups gotta
> > have umph.
>
> That's funny. My very manly husband, who isn't even all that fond of
> most soups, loves potato leek soup. It is thick and flavorful. Maybe
> you have a bum recipe? Or bum leeks?

My potato leek soup has lots of "umph" to it. I add it at the table.
It's Tabasco sauce, or some other variant of red pepper sauce. My
daughter and sons like "umph" also, but my wife doesn't, so that's why
we add it at the table and not much on the stove.

--
Dan Abel
Petaluma, California USA

Damn Abel wrote:

>In article
>,
> Ranée at Arabian Knits > wrote:
>
>> In article >,
>> hahabogus > wrote:
>>
>> > Potato leek soup isn't a manly man kinda soup. Manly man type soup has got
>> > meat in it or beer.
>> > To me a leek is a wanna be onion, just tastes like weak onion, no umph!
>> > Manly
>> > man soups gotta
>> > have umph.
>>
>> That's funny. My very manly husband, who isn't even all that fond of
>> most soups, loves potato leek soup. It is thick and flavorful. Maybe
>> you have a bum recipe? Or bum leeks?
>
>My potato leek soup has lots of "umph" to it. I add it at the table.
>It's Tabasco sauce, or some other variant of red pepper sauce. My
>daughter and sons like "umph" also, but my wife doesn't, so that's why
>we add it at the table and not much on the stove.

There are only three reasons for adding hot sauce to potato leek soup;
the soup is tasteless, the diner is tasteless, or both. Okay, four
reasons: TIAD. And the word is Oomph.

hahabogus wrote:
>
> Arri London > wrote in
> on Oct Sun 2009 04:59 pm
>
<snip>

> >> >
> >> >
> >> > Why not use a leek leaf to wrap up the bouquet garni, as done in
> >> > Mexico? Adds more flavour as well as looking rather nice.
> >> >
> >>
> >> Well cause if I open 1 drawer in my kitchen I can get my tea ball,
> >> but I'd only have a leek leaf if I happen to be cooking one. And I
> >> wouldn't want to drive around looking for leeks if I only wanted one
> >> leaf and I had a perfectly good tea ball in the house already.
> >> Anyways since at least to me leeks look a lot like green onions on
> >> steriods, I didn't know that the leaves could be used for such. Live
> >> and learn. I only use leeks in braising stuff so far. Being a manly
> >> man leeks strike me as a little as a little to feminine. I don't like
> >> the boys at the office talkin funny about me so I stays away from
> >> them leeks.
> >>
> >
> > Try telling the next Welshman you meet that leeks are a little too
> > 'feminine'. Take a look at the Welsh flag for the likely response:
> > http://www.data-wales.co.uk/flag.htm
> >
>
> I am 1/2 welsh and leeks are still a little ***.

LOL if you say so. It's a very strange notion though.