LAYERED GREEN BEANS
(Zöldpaszuly Lerakva)

1 lb. green beans, cleaned and cut in half
1 sm. onion
salt, to taste
butter
4-5 T. bread crumbs, sauteed in butter
2 1/2 c. sour cream
2 eggs
1 1/2 oz. hard cheese, grated
pepper, to taste

Cook beans and onion in pot of lightly salted boiling water. When
tender, remove from heat, drain, and discard onion. Butter a baking
dish. Mix the beans with the bread crumbs. Sprinkle beans with 5 T.
sour cream, mix, and add to baking dish. Whip eggs with remaining sour
cream, half the grated cheese, salt, and pepper until creamy. Pour egg
mixture over beans. Sprinkle with remaining grated cheese and dot with
butter. Bake in a preheated moderate oven until done. (From Paul
Kovi’s Transylvanian Cuisine)

I used canned green beans (4 cans and doubled the recipe). Also since
I didn't cook the onion with the beans I used finely minced onion and
cooked it in the butter and then added the bread crumbs. Everything
else was the same.

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate wrote:

> LAYERED GREEN BEANS
> (Zöldpaszuly Lerakva)
>
> 1 lb. green beans, cleaned and cut in half
> 1 sm. onion
> salt, to taste
> butter
> 4-5 T. bread crumbs, sauteed in butter
> 2 1/2 c. sour cream
> 2 eggs
> 1 1/2 oz. hard cheese, grated
> pepper, to taste
>
> Cook beans and onion in pot of lightly salted boiling water. When tender,
> remove from heat, drain, and discard onion. Butter a baking dish. Mix
> the beans with the bread crumbs. Sprinkle beans with 5 T. sour cream,
> mix, and add to baking dish. Whip eggs with remaining sour cream, half
> the grated cheese, salt, and pepper until creamy. Pour egg mixture over
> beans. Sprinkle with remaining grated cheese and dot with butter. Bake
> in a preheated moderate oven until done. (From Paul Kovi’s Transylvanian
> Cuisine)

Sounds pretty good! I wonder how well this would be received if it were
served in place of the "traditional" green bean casserole at a holiday
dinner.

Bob

"Bööb Twilly" keyboard cööks:

>Kate wrote:
>
>> LAYERED GREEN BEANS
>> (Zöldpaszuly Lerakva)
>>
>> 1 lb. green beans, cleaned and cut in half
>> 1 sm. onion
>> salt, to taste
>> butter
>> 4-5 T. bread crumbs, sauteed in butter
>> 2 1/2 c. sour cream
>> 2 eggs
>> 1 1/2 oz. hard cheese, grated
>> pepper, to taste
>>
>> Cook beans and onion in pot of lightly salted boiling water. When tender,
>> remove from heat, drain, and discard onion. Butter a baking dish. Mix
>> the beans with the bread crumbs. Sprinkle beans with 5 T. sour cream,
>> mix, and add to baking dish. Whip eggs with remaining sour cream, half
>> the grated cheese, salt, and pepper until creamy. Pour egg mixture over
>> beans. Sprinkle with remaining grated cheese and dot with butter. Bake
>> in a preheated moderate oven until done. (From Paul Kovi’s Transylvanian
>> Cuisine)
>
>Sounds pretty good! I wonder how well this would be received if it were
>served in place of the "traditional" green bean casserole at a holiday
>dinner.
>
----= TIAD ALERT =----

Sour cream + head cheese, grated = BLECH²

On Dec 1, 9:28*am, brooklyn1 > wrote:
> "Bööb Twilly" *keyboard cööks:
>
>
>
>
>
> >Kate wrote:
>
> >> LAYERED GREEN BEANS
> >> (Zöldpaszuly Lerakva)
>
> >> 1 lb. green beans, cleaned and cut in half
> >> 1 sm. onion
> >> salt, to taste
> >> butter
> >> 4-5 T. bread crumbs, sauteed in butter
> >> 2 1/2 c. sour cream
> >> 2 eggs
> >> 1 1/2 oz. hard cheese, grated
> >> pepper, to taste
>
> >> Cook beans and onion in pot of lightly salted boiling water. *When tender,
> >> remove from heat, drain, and discard onion. *Butter a baking dish. *Mix
> >> the beans with the bread crumbs. *Sprinkle beans with 5 T. sour cream,
> >> mix, and add to baking dish. *Whip eggs with remaining sour cream, half
> >> the grated cheese, salt, and pepper until creamy. *Pour egg mixture over
> >> beans. *Sprinkle with remaining grated cheese and dot with butter. *Bake
> >> in a preheated moderate oven until done. *(From Paul Kovi’s Transylvanian
> >> Cuisine)
>
> >Sounds pretty good! I wonder how well this would be received if it were
> >served in place of the "traditional" green bean casserole at a holiday
> >dinner.
>
> * * * * * *----= TIAD ALERT =----
>
> * * Sour cream + head cheese, grated = BLECH²

I've seen lots of recipes that involve sour cream and cheese. Most
people
probably would use a Cheddar-style cheese.

Cindy Hamilton

Cindy Hamilton wrote:
> On Dec 1, 9:28 am, brooklyn1 > wrote:
>> "Bööb Twilly" keyboard cööks:
>>
>>
>>
>>
>>
>>> Kate wrote:
>>>> LAYERED GREEN BEANS
>>>> (Zöldpaszuly Lerakva)
>>>> 1 lb. green beans, cleaned and cut in half
>>>> 1 sm. onion
>>>> salt, to taste
>>>> butter
>>>> 4-5 T. bread crumbs, sauteed in butter
>>>> 2 1/2 c. sour cream
>>>> 2 eggs
>>>> 1 1/2 oz. hard cheese, grated
>>>> pepper, to taste
>>>> Cook beans and onion in pot of lightly salted boiling water. When tender,
>>>> remove from heat, drain, and discard onion. Butter a baking dish. Mix
>>>> the beans with the bread crumbs. Sprinkle beans with 5 T. sour cream,
>>>> mix, and add to baking dish. Whip eggs with remaining sour cream, half
>>>> the grated cheese, salt, and pepper until creamy. Pour egg mixture over
>>>> beans. Sprinkle with remaining grated cheese and dot with butter. Bake
>>>> in a preheated moderate oven until done. (From Paul Kovi’s Transylvanian
>>>> Cuisine)
>>> Sounds pretty good! I wonder how well this would be received if it were
>>> served in place of the "traditional" green bean casserole at a holiday
>>> dinner.
>> ----= TIAD ALERT =----
>>
>> Sour cream + head cheese, grated = BLECH²

BTW, it wasn't *head* cheese, it was HARD cheese. Huge difference. ;-)

> I've seen lots of recipes that involve sour cream and cheese.

What could be better? Sour cream and cheese go together
like a horse and carriage or love and marriage.

> Most people probably would use a Cheddar-style cheese.

The recipe calls for hard cheese which I took to mean
something like parmesan or romano or the Transylvanian
equivalent - a hard grating cheese. Of course cheddar
would work, I love cheddar, but I used parmesan.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Dec 1, 12:22*pm, Kate Connally > wrote:
> Cindy Hamilton wrote:
> > On Dec 1, 9:28 am, brooklyn1 > wrote:
> >> "Bööb Twilly" *keyboard cööks:
>
> >>> Kate wrote:
> >>>> LAYERED GREEN BEANS
> >>>> (Zöldpaszuly Lerakva)
> >>>> 1 lb. green beans, cleaned and cut in half
> >>>> 1 sm. onion
> >>>> salt, to taste
> >>>> butter
> >>>> 4-5 T. bread crumbs, sauteed in butter
> >>>> 2 1/2 c. sour cream
> >>>> 2 eggs
> >>>> 1 1/2 oz. hard cheese, grated
> >>>> pepper, to taste
> >>>> Cook beans and onion in pot of lightly salted boiling water. *When tender,
> >>>> remove from heat, drain, and discard onion. *Butter a baking dish. *Mix
> >>>> the beans with the bread crumbs. *Sprinkle beans with 5 T. sour cream,
> >>>> mix, and add to baking dish. *Whip eggs with remaining sour cream, half
> >>>> the grated cheese, salt, and pepper until creamy. *Pour egg mixture over
> >>>> beans. *Sprinkle with remaining grated cheese and dot with butter. *Bake
> >>>> in a preheated moderate oven until done. *(From Paul Kovi’s Transylvanian
> >>>> Cuisine)
> >>> Sounds pretty good! I wonder how well this would be received if it were
> >>> served in place of the "traditional" green bean casserole at a holiday
> >>> dinner.
> >> * * * * * *----= TIAD ALERT =----
>
> >> * * Sour cream + head cheese, grated = BLECH²
>
> BTW, it wasn't *head* cheese, it was HARD cheese. *Huge difference. ;-)
>
> > I've seen lots of recipes that involve sour cream and cheese.
>
> What could be better? *Sour cream and cheese go together
> like a horse and carriage or love and marriage.
>
> > Most people probably would use a Cheddar-style cheese.
>
> The recipe calls for hard cheese which I took to mean
> something like parmesan or romano or the Transylvanian
> equivalent - a hard grating cheese. *Of course cheddar
> would work, I love cheddar, but I used parmesan.
>
> Kate
>
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
> - Hide quoted text -
>
> - Show quoted text -

I'm having a hard time thinking of green beans and sour cream
together, but I'm sure the dish is delicious or you wouldn't make
it ;-)

My grandson's mom makes green beans tossed with olive oil, grated
Parmesan and toasted almond slivers, and it's really great - and a
little bit different from the usual casserole.

I know there's a broccoli/cheese/sour cream "hot dish" out there, so
maybe green beans aren't so far off the mark. Maybe I'll get brave
and try a mini-batch.

N.

On Tue, 1 Dec 2009 02:47:49 -0800, "Bob Terwilliger"
> wrote:

>Sounds pretty good! I wonder how well this would be received if it were
>served in place of the "traditional" green bean casserole at a holiday
>dinner.

Ya mean the one with cream of mushroom soup and those canned crispy
onions on top like my mother served every chance she got? Man, I still
have nightmares about that dish - especially when combined with her
<shudder> green tuna casserole that she served through the entirety of
Lent.

Terry "Squeaks" Pulliam Burd

---

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

On Dec 1, 10:25*pm, Terry Pulliam Burd > wrote:
> On Tue, 1 Dec 2009 02:47:49 -0800, "Bob Terwilliger"
>
> > wrote:
> >Sounds pretty good! I wonder how well this would be received if it were
> >served in place of the "traditional" green bean casserole at a holiday
> >dinner.
>
> Ya mean the one with cream of mushroom soup and those canned crispy
> onions on top like my mother served every chance she got? Man, I still
> have nightmares about that dish - especially when combined with her
> <shudder> green tuna casserole that she served through the entirety of
> Lent.

Them's the kinda words that'll getchya branded as a food snob.
>
> Terry "Squeaks" Pulliam Burd
>
--Bryan

Terry Pulliam Burd wrote:
> On Tue, 1 Dec 2009 02:47:49 -0800, "Bob Terwilliger"
> > wrote:
>
>> Sounds pretty good! I wonder how well this would be received if it
>> were served in place of the "traditional" green bean casserole at a
>> holiday dinner.
>
> Ya mean the one with cream of mushroom soup and those canned crispy
> onions on top like my mother served every chance she got? Man, I still
> have nightmares about that dish - especially when combined with her
> <shudder> green tuna casserole that she served through the entirety of
> Lent.
>
> Terry "Squeaks" Pulliam Burd

You know, I keep hearing about this "traditional" green bean casserole, but
have never seen it or been served it in my life.

Where is it that this is "traditional"?

On Dec 2, 9:17*am, "Janet" > wrote:
> Terry Pulliam Burd wrote:
> > On Tue, 1 Dec 2009 02:47:49 -0800, "Bob Terwilliger"
> > > wrote:
>
> >> Sounds pretty good! I wonder how well this would be received if it
> >> were served in place of the "traditional" green bean casserole at a
> >> holiday dinner.
>
> > Ya mean the one with cream of mushroom soup and those canned crispy
> > onions on top like my mother served every chance she got? Man, I still
> > have nightmares about that dish - especially when combined with her
> > <shudder> green tuna casserole that she served through the entirety of
> > Lent.
>
> > Terry "Squeaks" Pulliam Burd
>
> You know, I keep hearing about this "traditional" green bean casserole, but
> have never seen it or been served it in my life.
>
> Where is it that this is "traditional"?

You are lucky. It has (usually) canned green beans with condensed
cream of mushroom soup, often extra canned mushrooms, and those
hideous French fried onions that come in cans on top. I wouldn't
*quite* call it a nightmare, but it is crappy cooking. I've also
known folks to add canned water chestnuts to the concoction.

--Bryan

Nancy2 wrote:
> On Dec 1, 12:22 pm, Kate Connally > wrote:
>> Cindy Hamilton wrote:
>>> On Dec 1, 9:28 am, brooklyn1 > wrote:
>>>> "Bööb Twilly" keyboard cööks:
>>>>> Kate wrote:
>>>>>> LAYERED GREEN BEANS
>>>>>> (Zöldpaszuly Lerakva)
>>>>>> 1 lb. green beans, cleaned and cut in half
>>>>>> 1 sm. onion
>>>>>> salt, to taste
>>>>>> butter
>>>>>> 4-5 T. bread crumbs, sauteed in butter
>>>>>> 2 1/2 c. sour cream
>>>>>> 2 eggs
>>>>>> 1 1/2 oz. hard cheese, grated
>>>>>> pepper, to taste
>>>>>> Cook beans and onion in pot of lightly salted boiling water. When tender,
>>>>>> remove from heat, drain, and discard onion. Butter a baking dish. Mix
>>>>>> the beans with the bread crumbs. Sprinkle beans with 5 T. sour cream,
>>>>>> mix, and add to baking dish. Whip eggs with remaining sour cream, half
>>>>>> the grated cheese, salt, and pepper until creamy. Pour egg mixture over
>>>>>> beans. Sprinkle with remaining grated cheese and dot with butter. Bake
>>>>>> in a preheated moderate oven until done. (From Paul Kovi’s Transylvanian
>>>>>> Cuisine)
>>>>> Sounds pretty good! I wonder how well this would be received if it were
>>>>> served in place of the "traditional" green bean casserole at a holiday
>>>>> dinner.
>>>> ----= TIAD ALERT =----
>>>> Sour cream + head cheese, grated = BLECH²
>> BTW, it wasn't *head* cheese, it was HARD cheese. Huge difference. ;-)
>>
>>> I've seen lots of recipes that involve sour cream and cheese.
>> What could be better? Sour cream and cheese go together
>> like a horse and carriage or love and marriage.
>>
>>> Most people probably would use a Cheddar-style cheese.
>> The recipe calls for hard cheese which I took to mean
>> something like parmesan or romano or the Transylvanian
>> equivalent - a hard grating cheese. Of course cheddar
>> would work, I love cheddar, but I used parmesan.
>>
>> Kate
>>
>> --
>> Kate Connally
>> “If I were as old as I feel, I’d be dead already.”
>> Goldfish: “The wholesome snack that smiles back,
>> Until you bite their heads off.”
>> What if the hokey pokey really *is* what it's all about?
>> - Hide quoted text -
>>
>> - Show quoted text -
>
> I'm having a hard time thinking of green beans and sour cream
> together, but I'm sure the dish is delicious or you wouldn't make
> it ;-)

Geez, Nancy, sour cream goes with everything!!! ;-)

> My grandson's mom makes green beans tossed with olive oil, grated
> Parmesan and toasted almond slivers, and it's really great - and a
> little bit different from the usual casserole.
>
> I know there's a broccoli/cheese/sour cream "hot dish" out there,

I have a hard time thinking of broccoli, period! ;-)

> so maybe green beans aren't so far off the mark. Maybe I'll get brave
> and try a mini-batch.

Live dangerously!

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

>> On Dec 1, 12:22 pm, Kate Connally > wrote:
>>> Cindy Hamilton wrote:
>>>> On Dec 1, 9:28 am, brooklyn1 > wrote:
>>>>>> Kate wrote:
>>>>>>> LAYERED GREEN BEANS
>>>>>>> (Zöldpaszuly Lerakva)
>>>>>>> 1 lb. green beans, cleaned and cut in half
>>>>>>> 2 1/2 c. sour cream
>>>>>>> 1 1/2 oz. hard cheese, grated
>>>>>>>
>>>>>> Sounds pretty good! I wonder how well this would be received if it were
>>>>>> served in place of the "traditional" green bean casserole at a holiday
>>>>>> dinner.
>>>>>
>>>>> ----= TIAD ALERT =----
>>>>> Sour cream + head cheese, grated = BLECH²

>>> BTW, it wasn't *head* cheese, it was HARD cheese. Huge difference. ;-)

As if I didn't know.... Lalalalalalalalala. . . .

>>>> I've seen lots of recipes that involve sour cream and cheese.

Show me... besides with cream cheese.

There are some Mexican dishes that contain a mild cheese where sour
cream is used as a *garnish*... but sour cream with grating cheese,
especially blended together, BLECH!

>>> What could be better? Sour cream and cheese go together
>>> like a horse and carriage or love and marriage.

You must live in a stable, in Divorce Court. LOL

Ya know, just because somebody types something doesn't make it so,
there are many ethnic recipes (Zöldpaszuly Lerakva) that lose
something in the translation (sometimes lose a lot). Folks with TIAD
(those who can only cook by recipe/numbers) wouldn't pick up those
gaffes. Anytime I'm invited to dinner and I see the host with the
recipe book out on the counter and constantly refering to it I just
know it's going to be a Prilosec evening... and if I'm lucky only a
Metamucil next day, otherwise I'd better stop off at RiteAid for the
Miralax.

Those who need to cook by recipe are those who'd feel perfectly safe
flying http://www.revell.com airlines.

On Wed, 2 Dec 2009 10:17:43 -0500, "Janet" >
wrote:

>Terry Pulliam Burd wrote:
>> On Tue, 1 Dec 2009 02:47:49 -0800, "Bob Terwilliger"
>> > wrote:
>>
>>> Sounds pretty good! I wonder how well this would be received if it
>>> were served in place of the "traditional" green bean casserole at a
>>> holiday dinner.
>>
>> Ya mean the one with cream of mushroom soup and those canned crispy
>> onions on top like my mother served every chance she got? Man, I still
>> have nightmares about that dish - especially when combined with her
>> <shudder> green tuna casserole that she served through the entirety of
>> Lent.
>>
>> Terry "Squeaks" Pulliam Burd
>
>You know, I keep hearing about this "traditional" green bean casserole, but
>have never seen it or been served it in my life.
>
>Where is it that this is "traditional"?

White Trash Trailer Parks.

On Wed, 2 Dec 2009 07:53:39 -0800 (PST), Food Snob®
> wrote:

>On Dec 2, 9:17*am, "Janet" > wrote:
>> Terry Pulliam Burd wrote:
>> > On Tue, 1 Dec 2009 02:47:49 -0800, "Bob Terwilliger"
>> > > wrote:
>>
>> >> Sounds pretty good! I wonder how well this would be received if it
>> >> were served in place of the "traditional" green bean casserole at a
>> >> holiday dinner.
>>
>> > Ya mean the one with cream of mushroom soup and those canned crispy
>> > onions on top like my mother served every chance she got? Man, I still
>> > have nightmares about that dish - especially when combined with her
>> > <shudder> green tuna casserole that she served through the entirety of
>> > Lent.
>>
>> > Terry "Squeaks" Pulliam Burd
>>
>> You know, I keep hearing about this "traditional" green bean casserole, but
>> have never seen it or been served it in my life.
>>
>> Where is it that this is "traditional"?
>
>You are lucky. It has (usually) canned green beans with condensed
>cream of mushroom soup, often extra canned mushrooms, and those
>hideous French fried onions that come in cans on top. I wouldn't
>*quite* call it a nightmare, but it is crappy cooking.
>
>Ive also known folks to add canned water chestnuts to the concoction.
>
>--Bryan

Sure ya have... now we know your secret signature ingredient. LOL

On Dec 2, 1:19*pm, brooklyn1 > wrote:
> On Wed, 2 Dec 2009 07:53:39 -0800 (PST), Food Snob®
>
>
>
>
>
> > wrote:
> >On Dec 2, 9:17*am, "Janet" > wrote:
> >> Terry Pulliam Burd wrote:
> >> > On Tue, 1 Dec 2009 02:47:49 -0800, "Bob Terwilliger"
> >> > > wrote:
>
> >> >> Sounds pretty good! I wonder how well this would be received if it
> >> >> were served in place of the "traditional" green bean casserole at a
> >> >> holiday dinner.
>
> >> > Ya mean the one with cream of mushroom soup and those canned crispy
> >> > onions on top like my mother served every chance she got? Man, I still
> >> > have nightmares about that dish - especially when combined with her
> >> > <shudder> green tuna casserole that she served through the entirety of
> >> > Lent.
>
> >> > Terry "Squeaks" Pulliam Burd
>
> >> You know, I keep hearing about this "traditional" green bean casserole, but
> >> have never seen it or been served it in my life.
>
> >> Where is it that this is "traditional"?
>
> >You are lucky. *It has (usually) canned green beans with condensed
> >cream of mushroom soup, often extra canned mushrooms, and those
> >hideous French fried onions that come in cans on top. *I wouldn't
> >*quite* call it a nightmare, but it is crappy cooking. *
>
> >Ive also known folks to add canned water chestnuts to the concoction.
>
> >--Bryan
>
> Sure ya have... now we know your secret signature ingredient. LOL

Not me, dude, but I've seen it more than once at various potlucks.

--Bryan

On Wed, 2 Dec 2009 10:17:43 -0500, "Janet" >
wrote:

>Terry Pulliam Burd wrote:
>> On Tue, 1 Dec 2009 02:47:49 -0800, "Bob Terwilliger"
>> > wrote:
>>
>>> Sounds pretty good! I wonder how well this would be received if it
>>> were served in place of the "traditional" green bean casserole at a
>>> holiday dinner.
>>
>> Ya mean the one with cream of mushroom soup and those canned crispy
>> onions on top like my mother served every chance she got? Man, I still
>> have nightmares about that dish - especially when combined with her
>> <shudder> green tuna casserole that she served through the entirety of
>> Lent.
>>
>> Terry "Squeaks" Pulliam Burd
>
>You know, I keep hearing about this "traditional" green bean casserole, but
>have never seen it or been served it in my life.
>
>Where is it that this is "traditional"?
>
At my house.

No matter how it's made (I haven't used mushroom soup or frenched
green beans in decades), it's one of those "don't forget xxx, Mom"
things my kids request for Thanksgiving.

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

On Dec 2, 2:03*pm, sf > wrote:
> On Wed, 2 Dec 2009 10:17:43 -0500, "Janet" >
> wrote:
>
>
>
>
>
> >Terry Pulliam Burd wrote:
> >> On Tue, 1 Dec 2009 02:47:49 -0800, "Bob Terwilliger"
> >> > wrote:
>
> >>> Sounds pretty good! I wonder how well this would be received if it
> >>> were served in place of the "traditional" green bean casserole at a
> >>> holiday dinner.
>
> >> Ya mean the one with cream of mushroom soup and those canned crispy
> >> onions on top like my mother served every chance she got? Man, I still
> >> have nightmares about that dish - especially when combined with her
> >> <shudder> green tuna casserole that she served through the entirety of
> >> Lent.
>
> >> Terry "Squeaks" Pulliam Burd
>
> >You know, I keep hearing about this "traditional" green bean casserole, but
> >have never seen it or been served it in my life.
>
> >Where is it that this is "traditional"?
>
> At my house. *
>
> No matter how it's made (I haven't used mushroom soup or frenched
> green beans in decades), it's one of those "don't forget xxx, Mom"
> things my kids request for Thanksgiving.
>
There's nothing at all wrong with it if made with nice ingredients.
Even the canned French style green beans aren't a dealbreaker, but
condensed soup and those onions...
I really love Thanksgiving traditional meals. I so much understand
wanting the things that are familiar as TG fare, and a person who
cares about quality ingredients can easily transform that dish into
something yummy. I grew up with canned cranberry sauce some years,
but now I only make homemade. Thanksgiving is my favorite holiday,
and now with the larger house, I plan to host most if not every year.
One thing that's going to make that easier is my wife's decision to
become a cooking person too.

--Bryan

On Wed, 2 Dec 2009 12:54:00 -0800 (PST), Food Snob®
> wrote:

>There's nothing at all wrong with it if made with nice ingredients.
>Even the canned French style green beans aren't a dealbreaker, but
>condensed soup and those onions...

Son really likes those canned onions, so I actually thought to buy a
small can when I was at the grocery store and happened to see them. I
made the top one half onion rings and other half bread crumbs. The
onion rings weren't awful, as I'd expected.

>I really love Thanksgiving traditional meals. I so much understand
>wanting the things that are familiar as TG fare, and a person who
>cares about quality ingredients can easily transform that dish into
>something yummy. I grew up with canned cranberry sauce some years,
>but now I only make homemade.

Some stores are doing a very nice house made whole cranberry sauce for
the holiday season now. My DD has a market near her that does one
with whole pecans. Since she and I are the only people who eat
cranberries, it's easier to pay big bucks for a tiny amount that will
keep us satisfied until next Thanksgiving.

>Thanksgiving is my favorite holiday,
>and now with the larger house, I plan to host most if not every year.

Thanksgiving is a real family holiday now for me too. Christmas and
Easter still include extended family and close friends.

>One thing that's going to make that easier is my wife's decision to
>become a cooking person too.

That's nice. Hopefully you aren't as judgmental about her cooking at
home as you appear to be here. No matter how bad it is, pretend you
like it... if you can't say anything nice about the food, at least
tell her how much you appreciate her effort and how long she spent
making it. It's hard being a beginner cook and your cooking ego can
be easily bruised (to the point of giving up) by too much criticism.

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

On Dec 2, 4:21*pm, sf > wrote:
> On Wed, 2 Dec 2009 12:54:00 -0800 (PST), Food Snob®
>
> >One thing that's going to make that easier is my wife's decision to
> >become a cooking person too.
>
> That's nice. *Hopefully you aren't as judgmental about her cooking at
> home as you appear to be here. *No matter how bad it is, pretend you
> like it... if you can't say anything nice about the food, at least
> tell her how much you appreciate her effort and how long she spent
> making it. *It's hard being a beginner cook and your cooking ego can
> be easily bruised (to the point of giving up) by too much criticism.
>
I'm not going to lie to her. She understands that there are a lot of
things that I just don't like, though they're perfectly good. Almost
all of my negative remarks have to do with crappy ingredients, garbage
in, garbage out. She's starting from a background of baking from
scratch. We haven't had in our pantry veg short, margarine, canned
soup intended for use as anything but soup, artificial choc chips,
etc. in decades. The one time I came down pretty hard was when I'd
brought home a pot roast and ran out of time to start it. She had
said she thought it would be good with wine in it and I told her that
neither me or our son would want to eat it then. She put it in
anyway, and quite a bit of beef went to waste because it was way to
much for her, and as I'd said, my son and I disliked it.

--Bryan

On Wed, 2 Dec 2009 17:38:44 -0800 (PST), Food Snob®
> wrote:

>I'm not going to lie to her. She understands that there are a lot of
>things that I just don't like, though they're perfectly good.

You two have been married long enough for her to figure out the basics
of where you two agree on food and be able to head in that direction.
As far as new ingredients, it's a learning curve for both of you.

>Almost
>all of my negative remarks have to do with crappy ingredients, garbage
>in, garbage out.

She sounds pickier to me than you are, you're just more vocal about
your views. Not sure how you two could be together so long and not
have a common agreement about the meaning of "crap" in both of your
lexicons.

>She's starting from a background of baking from scratch.

That's great!

>We haven't had in our pantry veg short, margarine, canned
>soup intended for use as anything but soup, artificial choc chips,
>etc. in decades.

I would hope so. <scratching head> Artificial chocolate chips???

>The one time I came down pretty hard was when I'd
>brought home a pot roast and ran out of time to start it. She had
>said she thought it would be good with wine in it and I told her that
>neither me or our son would want to eat it then. She put it in
>anyway, and quite a bit of beef went to waste because it was way to
>much for her, and as I'd said, my son and I disliked it.

I remember that issue, but I'm still wondering why you had to throw it
out. Dump the sauce and use the beef in something else. Couldn't you
make soup at the very least?

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

On Wed, 2 Dec 2009 10:17:43 -0500, "Janet" >
wrote:

>Terry Pulliam Burd wrote:
>> On Tue, 1 Dec 2009 02:47:49 -0800, "Bob Terwilliger"
>> > wrote:
>>
>>> Sounds pretty good! I wonder how well this would be received if it
>>> were served in place of the "traditional" green bean casserole at a
>>> holiday dinner.
>>
>> Ya mean the one with cream of mushroom soup and those canned crispy
>> onions on top like my mother served every chance she got? Man, I still
>> have nightmares about that dish - especially when combined with her
>> <shudder> green tuna casserole that she served through the entirety of
>> Lent.
>>
>> Terry "Squeaks" Pulliam Burd
>
>You know, I keep hearing about this "traditional" green bean casserole, but
>have never seen it or been served it in my life.
>
>Where is it that this is "traditional"?
>
I think it was a recipe on the back of a can of mushroom soup in about
1956 and my mother and all her contemporaries had this as a go-to
vegetable dish, along with red jello with shredded carrots and a very
weird desset called "goop," which included pineapple and some sort of
gelatin that was frozen in ice cube trays (the aluminum kind that had
a handle for breaking the cubes apart - anyone remember those
things?). It was the only time my mother made iced tea for a meal and
brought out real iced tea spoons, which, BTW, I inherited.

A prior poster indicated that disdain of this sort of dish made me a
"food snob." I don't think you can be considered a food snob when you
enjoy multiple layers of cooking. My mother was a back-of-the-can and
side-of-the-box cook, never took much interest in cooking beyond
making sure we didn't starve to death. When I started a family and was
the family cook, I figured if I was going to spend a few hours a day
for a few years in a kitchen, it ought to be at least a learning
curve/challenging/fun. I've become what I reference as a "cook
hobbyist." It's my basket weaving, my mental therapy - cooking, to me,
is art and if it's tasty, that's really the bomb!

Okay, digressing and more than you wanted to know :->

Terry "Squeaks" Pulliam Burd

---

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

On Dec 2, 10:07*pm, Terry Pulliam Burd > wrote:
> On Wed, 2 Dec 2009 10:17:43 -0500, "Janet" >
> wrote:
>
>
>
>
>
> >Terry Pulliam Burd wrote:
> >> On Tue, 1 Dec 2009 02:47:49 -0800, "Bob Terwilliger"
> >> > wrote:
>
> >>> Sounds pretty good! I wonder how well this would be received if it
> >>> were served in place of the "traditional" green bean casserole at a
> >>> holiday dinner.
>
> >> Ya mean the one with cream of mushroom soup and those canned crispy
> >> onions on top like my mother served every chance she got? Man, I still
> >> have nightmares about that dish - especially when combined with her
> >> <shudder> green tuna casserole that she served through the entirety of
> >> Lent.
>
> >> Terry "Squeaks" Pulliam Burd
>
> >You know, I keep hearing about this "traditional" green bean casserole, but
> >have never seen it or been served it in my life.
>
> >Where is it that this is "traditional"?
>
> I think it was a recipe on the back of a can of mushroom soup in about
> 1956 and my mother and all her contemporaries had this as a go-to
> vegetable dish, along with red jello with shredded carrots and a very
> weird desset called "goop," which included pineapple and some sort of
> gelatin that was frozen in ice cube trays (the aluminum kind that had
> a handle for breaking the cubes apart - anyone remember those
> things?). *It was the only time my mother made iced tea for a meal and
> brought out real iced tea spoons, which, BTW, I inherited.
>
> A prior poster indicated that disdain of this sort of dish made me a
> "food snob."

No, what I wrote was, "Them's the kinda words that'll getchya branded
as a food snob." Yjr Jello things remind me of this classic:
http://www.candyboots.com/wwcards/rosyperfection.html If you're one
of the few who has yet to look at the whole set, with Wendy's
comments:
http://www.candyboots.com/wwcards.html

She sells it in a coffee table book that's very reasonably priced.
>
> Terry "Squeaks" Pulliam Burd

--Bryan

On Wed, 02 Dec 2009 14:21:56 -0800, sf wrote:

> On Wed, 2 Dec 2009 12:54:00 -0800 (PST), Food Snob®
> > wrote:
>
>>One thing that's going to make that easier is my wife's decision to
>>become a cooking person too.
>
> That's nice. Hopefully you aren't as judgmental about her cooking at
> home as you appear to be here. No matter how bad it is, pretend you
> like it... if you can't say anything nice about the food, at least
> tell her how much you appreciate her effort and how long she spent
> making it. It's hard being a beginner cook and your cooking ego can
> be easily bruised (to the point of giving up) by too much criticism.

i wouldn't bet on that. he's already related one incident where he gave
her a boatload of shit for not being up to snuff.

your pal,
blake

On Wed, 2 Dec 2009 17:38:44 -0800 (PST), Food Snob® wrote:

> On Dec 2, 4:21*pm, sf > wrote:
>> On Wed, 2 Dec 2009 12:54:00 -0800 (PST), Food Snob®
>>
>>>One thing that's going to make that easier is my wife's decision to
>>>become a cooking person too.
>>
>> That's nice. *Hopefully you aren't as judgmental about her cooking at
>> home as you appear to be here. *No matter how bad it is, pretend you
>> like it... if you can't say anything nice about the food, at least
>> tell her how much you appreciate her effort and how long she spent
>> making it. *It's hard being a beginner cook and your cooking ego can
>> be easily bruised (to the point of giving up) by too much criticism.
>>
> I'm not going to lie to her. She understands that there are a lot of
> things that I just don't like, though they're perfectly good. Almost
> all of my negative remarks have to do with crappy ingredients, garbage
> in, garbage out. She's starting from a background of baking from
> scratch. We haven't had in our pantry veg short, margarine, canned
> soup intended for use as anything but soup, artificial choc chips,
> etc. in decades. The one time I came down pretty hard was when I'd
> brought home a pot roast and ran out of time to start it. She had
> said she thought it would be good with wine in it and I told her that
> neither me or our son would want to eat it then. She put it in
> anyway, and quite a bit of beef went to waste because it was way to
> much for her, and as I'd said, my son and I disliked it.
>
> --Bryan

did you horsewhip her in the front yard, so the neighbors could take a
lesson from it as well?

blake

On Wed, 02 Dec 2009 19:54:25 -0800, sf wrote:

> On Wed, 2 Dec 2009 17:38:44 -0800 (PST), Food Snob®
> > wrote:
>
>>I'm not going to lie to her. She understands that there are a lot of
>>things that I just don't like, though they're perfectly good.
>
> You two have been married long enough for her to figure out the basics
> of where you two agree on food and be able to head in that direction.
> As far as new ingredients, it's a learning curve for both of you.
>
>>Almost
>>all of my negative remarks have to do with crappy ingredients, garbage
>>in, garbage out.
>
> She sounds pickier to me than you are, you're just more vocal about
> your views. Not sure how you two could be together so long and not
> have a common agreement about the meaning of "crap" in both of your
> lexicons.
>
>>She's starting from a background of baking from scratch.
>
> That's great!
>
>>We haven't had in our pantry veg short, margarine, canned
>>soup intended for use as anything but soup, artificial choc chips,
>>etc. in decades.
>
> I would hope so. <scratching head> Artificial chocolate chips???
>
>>The one time I came down pretty hard was when I'd
>>brought home a pot roast and ran out of time to start it. She had
>>said she thought it would be good with wine in it and I told her that
>>neither me or our son would want to eat it then. She put it in
>>anyway, and quite a bit of beef went to waste because it was way to
>>much for her, and as I'd said, my son and I disliked it.
>
> I remember that issue, but I'm still wondering why you had to throw it
> out. Dump the sauce and use the beef in something else. Couldn't you
> make soup at the very least?

the ways of the master are not to be questioned.

your pal,
blake

On Dec 3, 9:50*am, blake murphy > wrote:
> On Wed, 02 Dec 2009 14:21:56 -0800, sf wrote:
> > On Wed, 2 Dec 2009 12:54:00 -0800 (PST), Food Snob
> > > wrote:
>
> >>One thing that's going to make that easier is my wife's decision to
> >>become a cooking person too.
>
> > That's nice. *Hopefully you aren't as judgmental about her cooking at
> > home as you appear to be here. *No matter how bad it is, pretend you
> > like it... if you can't say anything nice about the food, at least
> > tell her how much you appreciate her effort and how long she spent
> > making it. *It's hard being a beginner cook and your cooking ego can
> > be easily bruised (to the point of giving up) by too much criticism.
>
> i wouldn't bet on that. *he's already related one incident where he gave
> her a boatload of shit for not being up to snuff.

FYI, she also lets me know if my cooking is not "up to snuff." The
only time I "gave her a boatload of shit" was when she dumped wine
into a pot roast intended for the whole family. We get along very
well, especially for a couple who has been married for 23+ years.
>
> your pal,
> blake

--Bryan

On Wed, 02 Dec 2009 12:24:17 -0500, Kate Connally wrote:

> Nancy2 wrote:
>>
>> I'm having a hard time thinking of green beans and sour cream
>> together, but I'm sure the dish is delicious or you wouldn't make
>> it ;-)
>
> Geez, Nancy, sour cream goes with everything!!! ;-)

i used to make this from time to time:

georgian green beans with sour cream

3 cups freshly cooked cut-up fresh or frozen green beans

1 cup sour cream, at room temp.

1 Tbls red wine vinegar

2 Tbls chopped fresh dill or 1 tsp dillweed

1/2 tsp sugar (optional)

1 1/2 tsp salt

1/4 tsp pepper

*
combine all ingredients in a medium saucepan and heat over low heat just
long enough to blend flavors

*

this is from a newspaper clipping some years ago, so i won't vouch for any
authenticity. as i recall, it was pretty good at room temp as a kind of
salad. i probably doubled the pepper.

your pal,
blake

On Dec 3, 9:51*am, blake murphy > wrote:
> On Wed, 2 Dec 2009 17:38:44 -0800 (PST), Food Snob® wrote:
> > On Dec 2, 4:21*pm, sf > wrote:
> >> On Wed, 2 Dec 2009 12:54:00 -0800 (PST), Food Snob®
>
> >>>One thing that's going to make that easier is my wife's decision to
> >>>become a cooking person too.
>
> >> That's nice. *Hopefully you aren't as judgmental about her cooking at
> >> home as you appear to be here. *No matter how bad it is, pretend you
> >> like it... if you can't say anything nice about the food, at least
> >> tell her how much you appreciate her effort and how long she spent
> >> making it. *It's hard being a beginner cook and your cooking ego can
> >> be easily bruised (to the point of giving up) by too much criticism.
>
> > I'm not going to lie to her. *She understands that there are a lot of
> > things that I just don't like, though they're perfectly good. *Almost
> > all of my negative remarks have to do with crappy ingredients, garbage
> > in, garbage out. *She's starting from a background of baking from
> > scratch. *We haven't had in our pantry veg short, margarine, canned
> > soup intended for use as anything but soup, artificial choc chips,
> > etc. in decades. *The one time I came down pretty hard was when I'd
> > brought home a pot roast and ran out of time to start it. *She had
> > said she thought it would be good with wine in it and I told her that
> > neither me or our son would want to eat it then. *She put it in
> > anyway, and quite a bit of beef went to waste because it was way to
> > much for her, and as I'd said, my son and I disliked it.
>
> > --Bryan
>
> did you horsewhip her in the front yard, so the neighbors could take a
> lesson from it as well?

And give desperate old farts like you a sexual kick? I don't think
so.
>
> blake

--Bryan

On Thu, 3 Dec 2009 10:50:24 -0500, blake murphy
> wrote:

>On Wed, 02 Dec 2009 14:21:56 -0800, sf wrote:
>
>> On Wed, 2 Dec 2009 12:54:00 -0800 (PST), Food Snob®
>> > wrote:
>>
>>>One thing that's going to make that easier is my wife's decision to
>>>become a cooking person too.
>>
>> That's nice. Hopefully you aren't as judgmental about her cooking at
>> home as you appear to be here. No matter how bad it is, pretend you
>> like it... if you can't say anything nice about the food, at least
>> tell her how much you appreciate her effort and how long she spent
>> making it. It's hard being a beginner cook and your cooking ego can
>> be easily bruised (to the point of giving up) by too much criticism.
>
>i wouldn't bet on that. he's already related one incident where he gave
>her a boatload of shit for not being up to snuff.
>

He has certainly forgotten how much of learning to cook is trial and
error. I wish he would treat his own wife with kindness, but his
focus seems to be all about him. "Do it my way, dammit. I'm right
and you're wrong. You dared to put wine in my brisket after I told
you not to? It's swill and I'm throwing it out."

Acting that way to strangers over the internet is one thing, but being
that callous in real life is an entirely different kettle of fish.


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

On Thu, 3 Dec 2009 08:21:28 -0800 (PST), Food Snob® wrote:

> On Dec 3, 9:51*am, blake murphy > wrote:
>> On Wed, 2 Dec 2009 17:38:44 -0800 (PST), Food Snob® wrote:
>>> On Dec 2, 4:21*pm, sf > wrote:
>>>> On Wed, 2 Dec 2009 12:54:00 -0800 (PST), Food Snob®
>>
>>>>>One thing that's going to make that easier is my wife's decision to
>>>>>become a cooking person too.
>>
>>>> That's nice. *Hopefully you aren't as judgmental about her cooking at
>>>> home as you appear to be here. *No matter how bad it is, pretend you
>>>> like it... if you can't say anything nice about the food, at least
>>>> tell her how much you appreciate her effort and how long she spent
>>>> making it. *It's hard being a beginner cook and your cooking ego can
>>>> be easily bruised (to the point of giving up) by too much criticism.
>>
>>> I'm not going to lie to her. *She understands that there are a lot of
>>> things that I just don't like, though they're perfectly good. *Almost
>>> all of my negative remarks have to do with crappy ingredients, garbage
>>> in, garbage out. *She's starting from a background of baking from
>>> scratch. *We haven't had in our pantry veg short, margarine, canned
>>> soup intended for use as anything but soup, artificial choc chips,
>>> etc. in decades. *The one time I came down pretty hard was when I'd
>>> brought home a pot roast and ran out of time to start it. *She had
>>> said she thought it would be good with wine in it and I told her that
>>> neither me or our son would want to eat it then. *She put it in
>>> anyway, and quite a bit of beef went to waste because it was way to
>>> much for her, and as I'd said, my son and I disliked it.
>>
>>> --Bryan
>>
>> did you horsewhip her in the front yard, so the neighbors could take a
>> lesson from it as well?
>
> And give desperate old farts like you a sexual kick? I don't think
> so.

i'm not the callow young punk who seems to be a control freak.

blake

In article >,
blake murphy > wrote:

> On Thu, 3 Dec 2009 08:21:28 -0800 (PST), Food Snob® wrote:

> > And give desperate old farts like you a sexual kick? I don't think
> > so.
>
> i'm not the callow young punk who seems to be a control freak.

Control freak? Maybe. I'll bet his wife gets an equal turn at the
horsewhip, though. Callow young punk? I don't know where you get that.
They've been married 23 years. He's admitted that his mug shot is not
very current (although obviously more current than Sheldon or Steve
Wertz).

--
Dan Abel
Petaluma, California USA

On Fri, 04 Dec 2009 15:09:31 -0800, Dan Abel wrote:

> In article >,
> blake murphy > wrote:
>
>> On Thu, 3 Dec 2009 08:21:28 -0800 (PST), Food Snob® wrote:
>
>>> And give desperate old farts like you a sexual kick? I don't think
>>> so.
>>
>> i'm not the callow young punk who seems to be a control freak.
>
> Control freak? Maybe. I'll bet his wife gets an equal turn at the
> horsewhip, though. Callow young punk? I don't know where you get that.
> They've been married 23 years. He's admitted that his mug shot is not
> very current (although obviously more current than Sheldon or Steve
> Wertz).

callow young punk is as callow young punk does.

your pal,
blake

In article >,
blake murphy > wrote:

> On Fri, 04 Dec 2009 15:09:31 -0800, Dan Abel wrote:
>
> > In article >,
> > blake murphy > wrote:
> >
> >> On Thu, 3 Dec 2009 08:21:28 -0800 (PST), Food Snob® wrote:
> >
> >>> And give desperate old farts like you a sexual kick? I don't think
> >>> so.
> >>
> >> i'm not the callow young punk who seems to be a control freak.
> >
> > Control freak? Maybe. I'll bet his wife gets an equal turn at the
> > horsewhip, though. Callow young punk? I don't know where you get that.
> > They've been married 23 years. He's admitted that his mug shot is not
> > very current (although obviously more current than Sheldon or Steve
> > Wertz).
>
> callow young punk is as callow young punk does.

I looked that up in my dictionary (you've probably noticed I do that a
lot). The whole phrase wasn't in there. Both "callow" and "punk" refer
to young and inexperienced.

--
Dan Abel
Petaluma, California USA

On Sat, 05 Dec 2009 12:26:56 -0800, Dan Abel > wrote:

>In article >,
> blake murphy > wrote:
>
>> On Fri, 04 Dec 2009 15:09:31 -0800, Dan Abel wrote:
>>
>> > In article >,
>> > blake murphy > wrote:
>> >
>> >> On Thu, 3 Dec 2009 08:21:28 -0800 (PST), Food Snob® wrote:
>> >
>> >>> And give desperate old farts like you a sexual kick? I don't think
>> >>> so.
>> >>
>> >> i'm not the callow young punk who seems to be a control freak.
>> >
>> > Control freak? Maybe. I'll bet his wife gets an equal turn at the
>> > horsewhip, though. Callow young punk? I don't know where you get that.
>> > They've been married 23 years. He's admitted that his mug shot is not
>> > very current (although obviously more current than Sheldon or Steve
>> > Wertz).
>>
>> callow young punk is as callow young punk does.
>
>I looked that up in my dictionary (you've probably noticed I do that a
>lot). The whole phrase wasn't in there. Both "callow" and "punk" refer
>to young and inexperienced.

Look up this word... "redundant". I think he was trying to make a
point. Youth is in the eye of the beholder, callow is an
excellent descriptive word and isn't bobo a punk rocker?

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

In article >,
sf > wrote:

> On Sat, 05 Dec 2009 12:26:56 -0800, Dan Abel > wrote:
>
> >In article >,
> > blake murphy > wrote:
> >
> >> On Fri, 04 Dec 2009 15:09:31 -0800, Dan Abel wrote:
> >>
> >> > In article >,
> >> > blake murphy > wrote:
> >> >
> >> >> On Thu, 3 Dec 2009 08:21:28 -0800 (PST), Food Snob® wrote:
> >> >
> >> >>> And give desperate old farts like you a sexual kick? I don't think
> >> >>> so.
> >> >>
> >> >> i'm not the callow young punk who seems to be a control freak.
> >> >
> >> > Control freak? Maybe. I'll bet his wife gets an equal turn at the
> >> > horsewhip, though. Callow young punk? I don't know where you get that.
> >> >
> >> > They've been married 23 years. He's admitted that his mug shot is not
> >> > very current (although obviously more current than Sheldon or Steve
> >> > Wertz).
> >>
> >> callow young punk is as callow young punk does.
> >
> >I looked that up in my dictionary (you've probably noticed I do that a
> >lot). The whole phrase wasn't in there. Both "callow" and "punk" refer
> >to young and inexperienced.
>
> Look up this word... "redundant". I think he was trying to make a
> point. Youth is in the eye of the beholder, callow is an
> excellent descriptive word and isn't bobo a punk rocker?

Some days I'm a little slow. Other days I'm *really* slow. I guess
this was one of the latter days. I've had my coffee now, though.

--
Dan Abel
Petaluma, California USA

On Dec 5, 3:12*pm, sf > wrote:
> On Sat, 05 Dec 2009 12:26:56 -0800, Dan Abel > wrote:
> >In article >,
> > blake murphy > wrote:
>
> >> On Fri, 04 Dec 2009 15:09:31 -0800, Dan Abel wrote:
>
> >> > In article >,
> >> > *blake murphy > wrote:
>
> >> >> On Thu, 3 Dec 2009 08:21:28 -0800 (PST), Food Snob® wrote:
>
> >> >>> And give desperate old farts like you a sexual kick? *I don't think
> >> >>> so.
>
> >> >> i'm not the callow young punk who seems to be a control freak.

If I were interested in really controlling people, I wouldn't waste
time insulting folks on Usenet.
>
> >> > Control freak? *Maybe. *I'll bet his wife gets an equal turn at the
> >> > horsewhip, though. *

We get along really well. No whips at all.

> >> > Callow young punk? *I don't know where you get that.

I think he was contrasting my exaggerated youth with his (admittedly)
exaggerated age.
*
> >> > They've been married 23 years. *He's admitted that his mug shot is not
> >> > very current (although obviously more current than Sheldon or Steve
> >> > Wertz).

There is a current (last May) photo on Flickr:
http://www.flickr.com/photos/15522299@N08/3498497572/
>
> >> callow young punk is as callow young punk does. *
>
> >I looked that up in my dictionary (you've probably noticed I do that a
> >lot). *The whole phrase wasn't in there. *Both "callow" and "punk" refer
> >to young and inexperienced.
>
> Look up this word... "redundant". *I think he was trying to make a
> point. * *Youth is in the eye of the beholder, callow is an
> excellent descriptive word and isn't bobo a punk rocker?

Callow is indeed an excellent word, and Blake is obviously rather
literate. However it doesn't describe me very well. I'm not going to
go into details, but I've certainly had experiences.

I'm a punk rocker in the sense that that became a self descriptor in
1977. Prior to that I called myself Rock'n Roller. Neither was
dependent upon my making music, but just being hugely into it in a
subculture sort of way: the whole Bewlay Brothers, meta Rock'n Roll
thing, with Mott the Hoople and Lou Reed and the Rolling Stones, Neil
Young...I had thought for a couple of years that the Neil Young song,
Ohio, was at least the first among equals of great songs, but "punk"
took Neil Young and the rest to new levels of socio-political anger,
and I'm not talking about the generalized anger of post punk, but
coherent stuff, like the early Clash singles.
The Bonobos project--which is pretty much over--was a synthesis of all
that.

I just copied this playlist from an old post. It was for my wife and
my 20th anniversary party:

S&G-Sound of Silence
Zombies-She's Not There
-Time of the Season
MtH-The Moon Upstairs
-Ready for Love
-Pearl & Roy
The Who-Baba O'Reilly
-I Can See for Miles
-Pictures of Lily
The Kinks-Lola
Animals-We Gotta Get Out of This Place
Void-Oids-Blank Generation
Patti Smith-GLORIA
Sex Pistols-Holidays in the Sun
-Who Killed Bambi
The Clash-Remote Control
-Complete Control
-White Man in a Ham...
-City of the Dead
-London Calling
The Damned-Neat, Neat,Neat
-New Rose
White Stripes-7 Nation Army
Bowie-Suffragette City
-Rebel, Rebel
Gun Club-Sex Beat
Hollies-Carrie Ann
-Bus Stop
Circle Jerks-Jerks on 45
Raspberries-Go All the Way
Black Flag-TV Party
Chuck Berry-Johnny B. Goode
Shondells-Crimson&Clover
Stones-Paint it Black
-Let it Bleed
-Sister Morphine
-Rocks Off
Weirdos-We've Got the Neutron Bomb
-A Life of Crime
Little Richard-Tutti Fruitty
NY Dolls-Who are the Mystery Girls?
Monkees-Pleasant Valley Sunday
Stooges-I Wanna Be Your Dog
VU-Heroin
-Lady Godiva's Operation
Ian Dury-Sweet Gene Vincent
Association-Along Comes Mary
Neil Young-Ohio
-Cowgirl in the Sand
Cream-Tales of Brave Ulysses
-White Room
Jimi Hendrix-Bold as Love
45 Grave-Partytime!
Bob Dylan-Memphis Blues Again
>

Anyone who is not familiar with any of the songs on there should seek
them out. Good stuff. I don't really differentiate between them as
being separate genres. There is something there that unifies them.

--Bryan

On Dec 5, 9:20*pm, --Bryan > wrote:
> On Dec 5, 3:12*pm, sf > wrote:
>
> > On Sat, 05 Dec 2009 12:26:56 -0800, Dan Abel > wrote:
> > >In article >,
> > > blake murphy > wrote:
>
> > >> On Fri, 04 Dec 2009 15:09:31 -0800, Dan Abel wrote:
>
> > >> > In article >,
> > >> > *blake murphy > wrote:
>
> > >> >> On Thu, 3 Dec 2009 08:21:28 -0800 (PST), Food Snob® wrote:
>
> > >> >>> And give desperate old farts like you a sexual kick? *I don't think
> > >> >>> so.
>
> > >> >> i'm not the callow young punk who seems to be a control freak.
>
> If I were interested in really controlling people, I wouldn't waste
> time insulting folks on Usenet.
>
>
>
> > >> > Control freak? *Maybe. *I'll bet his wife gets an equal turn at the
> > >> > horsewhip, though. *
>
> We get along really well. *No whips at all.
>
> > >> > Callow young punk? *I don't know where you get that.
>
> I think he was contrasting my exaggerated youth with his (admittedly)
> exaggerated age.
> **
>
> > >> > They've been married 23 years. *He's admitted that his mug shot is not
> > >> > very current (although obviously more current than Sheldon or Steve
> > >> > Wertz).
>
> There is a current (last May) photo on Flickr:http://www.flickr.com/photos/15522299@N08/3498497572/
>
>
>
> > >> callow young punk is as callow young punk does. *
>
> > >I looked that up in my dictionary (you've probably noticed I do that a
> > >lot). *The whole phrase wasn't in there. *Both "callow" and "punk" refer
> > >to young and inexperienced.
>
> > Look up this word... "redundant". *I think he was trying to make a
> > point. * *Youth is in the eye of the beholder, callow is an
> > excellent descriptive word and isn't bobo a punk rocker?
>
> Callow is indeed an excellent word, and Blake is obviously rather
> literate. *However it doesn't describe me very well. *I'm not going to
> go into details, but I've certainly had experiences.
>
> I'm a punk rocker in the sense that that became a self descriptor in
> 1977. *Prior to that I called myself Rock'n Roller. *Neither was
> dependent upon my making music, but just being hugely into it in a
> subculture sort of way: the whole Bewlay Brothers, meta Rock'n Roll
> thing, with Mott the Hoople and Lou Reed and the Rolling Stones, Neil
> Young...I had thought for a couple of years that the Neil Young song,
> Ohio, was at least the first among equals of great songs, but "punk"
> took Neil Young and the rest to new levels of socio-political anger,
> and I'm not talking about the generalized anger of post punk, but
> coherent stuff, like the early Clash singles.
> The Bonobos project--which is pretty much over--was a synthesis of all
> that.
>
> I just copied this playlist from an old post. *It was for my wife and
> my 20th anniversary party:
>
> S&G-Sound of Silence
> Zombies-She's Not There
> * * * *-Time of the Season
> MtH-The Moon Upstairs
> * *-Ready for Love
> * *-Pearl & Roy
> The Who-Baba O'Reilly
> * * * *-I Can See for Miles
> * * * *-Pictures of Lily
> The Kinks-Lola
> Animals-We Gotta Get Out of This Place
> Void-Oids-Blank Generation
> Patti Smith-GLORIA
> Sex Pistols-Holidays in the Sun
> * * * * * *-Who Killed Bambi
> The Clash-Remote Control
> * * * * *-Complete Control
> * * * * *-White Man in a Ham...
> * * * * *-City of the Dead
> * * * * *-London Calling
> The Damned-Neat, Neat,Neat
> * * * * * -New Rose
> White Stripes-7 Nation Army
> Bowie-Suffragette City
> * * *-Rebel, Rebel
> Gun Club-Sex Beat
> Hollies-Carrie Ann
> * * * *-Bus Stop
> Circle Jerks-Jerks on 45
> Raspberries-Go All the Way
> Black Flag-TV Party
> Chuck Berry-Johnny B. Goode
> Shondells-Crimson&Clover
> Stones-Paint it Black
> * * * -Let it Bleed
> * * * -Sister Morphine
> * * * -Rocks Off
> Weirdos-We've Got the Neutron Bomb
> * * * *-A Life of Crime
> Little Richard-Tutti Fruitty
> NY Dolls-Who are the Mystery Girls?
> Monkees-Pleasant Valley Sunday
> Stooges-I Wanna Be Your Dog
> VU-Heroin
> * -Lady Godiva's Operation
> Ian Dury-Sweet Gene Vincent
> Association-Along Comes Mary
> Neil Young-Ohio
> * * * * * -Cowgirl in the Sand
> Cream-Tales of Brave Ulysses
> * * *-White Room
> Jimi Hendrix-Bold as Love
> 45 Grave-Partytime!
> Bob Dylan-Memphis Blues Again
>
>
>
> Anyone who is not familiar with any of the songs on there should seek
> them out. *Good stuff. *I don't really differentiate between them as
> being separate genres. *There is something there that unifies them.

Yeah there's something that unifies all of them! GREATNESS!!

It's like Steve Winwood said in an interview I heard years ago,
there's basically two kinds of music: good and bad. Of the songs I
know of (which is most) I didn't see a bad song on your list, Bryan!

Good food and good music: two things I can always count on at Bryan's
place! Which I'll be visiting in the near future too!

John Kuthe...

NP: Temptations, "Papa Was A Rolling Stone" (Pandora One ROCKS!)