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What I learned from Jeff Smith
"Glenn Jacobs" > wrote in message
.. . : To get the Jeff Smith Talk on a little more positive tack, thing that I : learned from him. : : 1) I learned technique, like how to slightly crush a clove of garlic so : that it peals easier. : : 2) And how to guide a knife with the knuckles when slicing, to prevent : bits of finger tips from joining the evening meal. : : 3) Marsala sauce, from "The Frugal Gourmet Cooks With Wine" which I still : make from time to time. : : -- : JakeInHartsel : : Food, The Art Form that You Can Eat : ============= Same here, although, I haven't made his Marsala sauce - yet. There are so many of his recipes that I've made and continue to make and even adapt, on occasion. I launched my own recipe for Sweet potatoes after reading one of his that includes coconut milk. Yummm! Oh, and I adore the Barley with Mushrooms Casserole! -- Cyndi (participating this year at: http://www.heartwalk.kintera.org/2004polkFL ) |
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What I learned from Jeff Smith
On 2004-07-12, Glenn Jacobs > wrote:
> bits of finger tips from joining the evening meal. been there, done that... nb |
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What I learned from Jeff Smith
On 2004-07-12, Glenn Jacobs > wrote:
> bits of finger tips from joining the evening meal. been there, done that... nb |
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What I learned from Jeff Smith
One dark day on Usenet, Glenn Jacobs > said:
> To get the Jeff Smith Talk on a little more positive tack, thing that I > learned from him. <snip> 1. How to create your own teriyaki sauce. 2. How to leach the bitterness from an eggplant. 3. How to make a dynamite bacon & onion quiche. -- J.J. in WA ~ mom, vid gamer, novice cook ~ (COLD to HOT for e-mail) "Why do my knees feel like the wanna tear up?" - Carl, ATHF |
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What I learned from Jeff Smith
"Glenn Jacobs" > wrote in message .. . > To get the Jeff Smith Talk on a little more positive tack, thing that I > learned from him. > > 1) I learned technique, like how to slightly crush a clove of garlic so > that it peals easier. > > 2) And how to guide a knife with the knuckles when slicing, to prevent > bits of finger tips from joining the evening meal. > > 3) Marsala sauce, from "The Frugal Gourmet Cooks With Wine" which I still > make from time to time. > > -- > JakeInHartsel > > Food, The Art Form that You Can Eat > My son and I would watch the show together and drool over some of his finest. I too learned a lot from him but I enjoy the memory of the time spent with my son the most. Peace, Barbara |
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What I learned from Jeff Smith
"Glenn Jacobs" > wrote in message .. . > To get the Jeff Smith Talk on a little more positive tack, thing that I > learned from him. > > 1) I learned technique, like how to slightly crush a clove of garlic so > that it peals easier. > > 2) And how to guide a knife with the knuckles when slicing, to prevent > bits of finger tips from joining the evening meal. > > 3) Marsala sauce, from "The Frugal Gourmet Cooks With Wine" which I still > make from time to time. > > -- > JakeInHartsel > > Food, The Art Form that You Can Eat > My son and I would watch the show together and drool over some of his finest. I too learned a lot from him but I enjoy the memory of the time spent with my son the most. Peace, Barbara |
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What I learned from Jeff Smith
I learned that the food I ate in Europe as a small child is possible to
make at home, that some miracle of years of extensive training was not necessary to make something really tasty, and best of all, I learned there was someone else out there that loved diverse cooking as much as I did. I was just out of the nest when I started watching him, and for an enthusiastic beginner, he was wonderful. I lost interest in most cooking shows as I spent more time cooking and less time learning from books and TV, but I owe some credit to him. blacksalt |
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What I learned from Jeff Smith
Glenn Jacobs wrote:
> To get the Jeff Smith Talk on a little more positive tack, thing that I > learned from him. > > 1) I learned technique, like how to slightly crush a clove of garlic so > that it peals easier. > > 2) And how to guide a knife with the knuckles when slicing, to prevent > bits of finger tips from joining the evening meal. > > 3) Marsala sauce, from "The Frugal Gourmet Cooks With Wine" which I still > make from time to time. > • Hot pan, cold oil, food won't stick. |
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What I learned from Jeff Smith
"The Hacketts" > wrote in message >. ..
> "Glenn Jacobs" > wrote in message > .. . > : To get the Jeff Smith Talk on a little more positive tack, > thing that I > : learned from him. > : > : 1) I learned technique, like how to slightly crush a clove of > garlic so > : that it peals easier. > : > : 2) And how to guide a knife with the knuckles when slicing, to > prevent > : bits of finger tips from joining the evening meal. > : > : 3) Marsala sauce, from "The Frugal Gourmet Cooks With Wine" > which I still > : make from time to time. > : > : -- > : JakeInHartsel > : > : Food, The Art Form that You Can Eat > : ============= > > Same here, although, I haven't made his Marsala sauce - yet. > There are so many of his recipes that I've made and continue to > make and even adapt, on occasion. I launched my own recipe for > Sweet potatoes after reading one of his that includes coconut > milk. Yummm! Oh, and I adore the Barley with Mushrooms > Casserole! I've learned technique and have made many of his recipes. Two of my favorites are (of all things) his mother's recipe for Spanish Rice, and his recipe for French Bread. Watching him the first time making the French Bread made me realize the importance of weighing the flour over measuring. Cyndi, in which of his books is the Barley with Mushrooms Casserole? I don't believe I have it. Could you send or post it? Would be greatly appreciated! Thanks... Wayne |
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What I learned from Jeff Smith
>
>"Glenn Jacobs" wrote: >> To get the Jeff Smith Talk on a little more positive tack, thing that I >> learned from him. >> >> 1) I learned technique, like how to slightly crush a clove of garlic so >> that it peals easier. >> >> 2) And how to guide a knife with the knuckles when slicing, to prevent >> bits of finger tips from joining the evening meal. Although I practiced knife technique, I could never master it. I watched Yan and other cooks but never go the hang of it. >> 3) Marsala sauce, from "The Frugal Gourmet Cooks With Wine" which I still >> make from time to time. >> >> -- >> JakeInHartsel >> >> Food, The Art Form that You Can Eat >> >My son and I would watch the show together and drool over some of his >finest. >I too learned a lot from him but I enjoy the memory of the time spent with >my son the most. > >Peace, >Barbara > He could be very goofy but his entusiasm for cooking inspired me to try a lot of new recipes. His spinach and artichoke casserole was always a hit at potlucks and one woman demanded that I bring it every time we had a potluck at work. I think there might be my revised version in the RFC cookbook: I use half the amount of spinach. |
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What I learned from Jeff Smith
On 12 Jul 2004 14:35:24 -0700, Wayne Boatwright wrote:
> "The Hacketts" > wrote in message >. .. >> "Glenn Jacobs" > wrote in message >> .. . >>: To get the Jeff Smith Talk on a little more positive tack, >> thing that I >>: learned from him. >>: >>: 1) I learned technique, like how to slightly crush a clove of >> garlic so >>: that it peals easier. >>: >>: 2) And how to guide a knife with the knuckles when slicing, to >> prevent >>: bits of finger tips from joining the evening meal. >>: >>: 3) Marsala sauce, from "The Frugal Gourmet Cooks With Wine" >> which I still >>: make from time to time. >>: >>: -- >>: JakeInHartsel >>: >>: Food, The Art Form that You Can Eat >>: ============= >> >> Same here, although, I haven't made his Marsala sauce - yet. >> There are so many of his recipes that I've made and continue to >> make and even adapt, on occasion. I launched my own recipe for >> Sweet potatoes after reading one of his that includes coconut >> milk. Yummm! Oh, and I adore the Barley with Mushrooms >> Casserole! > > I've learned technique and have made many of his recipes. Two of my > favorites are (of all things) his mother's recipe for Spanish Rice, > and his recipe for French Bread. Watching him the first time making > the French Bread made me realize the importance of weighing the flour > over measuring. > > Cyndi, in which of his books is the Barley with Mushrooms Casserole? > I don't believe I have it. Could you send or post it? Would be > greatly appreciated! > > Thanks... > Wayne Yes, and also the French Bread Recipe. Also I would like to know why it is important to wigh it. When i make French Bread or most breads, I work flower into the dough until it has the right consistancy. And then, because i live where it is very dry and at high altitude I work a little water into the dough as i knead it. I generally use "Beard on Bread" as my guied for making bread. -- JakeInHartsel Food, The Art Form that You Can Eat |
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What I learned from Jeff Smith
notbob > wrote in message news:<cdzIc.40938$WX.23857@attbi_s51>...
> On 2004-07-12, Glenn Jacobs > wrote: > > > bits of finger tips from joining the evening meal. > > been there, done that... Same here... Mandoline blade sharp.. knuckles no match. Jim |
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What I learned from Jeff Smith
>"Glenn Jacobs"
> >I learned technique, like how to slightly crush a clove of garlic so that it peals. Um, don't you mean bell pepper? ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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What I learned from Jeff Smith
"Glenn Jacobs" <, Wayne Boatwright & "The Hacketts wrote:
<snipping lots of conversation...> Oh, and I adore the Barley with Mushrooms : >> Casserole! : > : > I've learned technique and have made many of his recipes. Two of my : > favorites are (of all things) his mother's recipe for Spanish Rice, : > and his recipe for French Bread. Watching him the first time making : > the French Bread made me realize the importance of weighing the flour : > over measuring. : > : > Cyndi, in which of his books is the Barley with Mushrooms Casserole? : > I don't believe I have it. Could you send or post it? Would be : > greatly appreciated! : > : > Thanks... : > Wayne : : Yes, and also the French Bread Recipe. Also I would like to know why it is : important to wigh it. When i make French Bread or most breads, I work : flower into the dough until it has the right consistancy. And then, : because i live where it is very dry and at high altitude I work a little : water into the dough as i knead it. I generally use "Beard on Bread" as my : guied for making bread. : : -- : JakeInHartsel : : Food, The Art Form that You Can Eat : ======== Barley and Mushroom Casserole (From The Frugal Gourmet "On our Immigrant Ancestors" page 446) 6 TBSP butter 2 cloves garlic, minced 2 yellow onions, minced 1 # mushrooms, thinly sliced 1 c pearl barley 1/2 TBSP dried basil 3 c chicken stock Salt & freshly ground pepper 1/4 c chopped parsley Preheat oven to 375 F. Melt the butter in a 2 qt. stove-top covered casserole. Add the garlic and onion and sauté over moderately low heat until onion is translucent, about 5 minutes. Add the mushrooms and sauté over moderate heat until mushrooms are golden, about 5 minutes. Add the barley and basil to the mushroom mixture, and toss lightly, then pour in the chicken stock and season to taste with salt and pepper. Slowly bring the casserole to boil, then remove it from the heat. Cover the casserole and bake in the oven until the barley is tender, about 45-50 minutes. Before serving, add the chopped parsley and toss gently. Serve piping hot. Serves 6-8 |
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What I learned from Jeff Smith
[posted and mailed]
Glenn Jacobs > wrote in : > Yes, and also the French Bread Recipe. Also I would like to know why > it is important to wigh it. When i make French Bread or most breads, > I work flower into the dough until it has the right consistancy. And > then, because i live where it is very dry and at high altitude I work > a little water into the dough as i knead it. I generally use "Beard > on Bread" as my guied for making bread. In a way, you've answered your own question. Flour exposed to different climates and environments will contain different amounts of moisture. Weighing the flour takes that into account. In commercial baking operations, virtually every ingredient is measured, which assures consistency from batch to batch. Here is Jeff's recipe, verbatim, which is a bit long. The only modification I've made since having more experience with bread baking, is reducing the yeast to 1 package and allowing for a longer slower rise. It improves the flavor immensely. That said, I would recommend trying it the first time with both packages of yeast. Classic French bread, something that we rarely see in our country, is not to be confused with the soft-center, thin-crusted lightweight "French bread" that we buy at the supermarket. Bread that is loved by the Parisians Is much heavier and made with a very hard wheat flour. So, in order to get that kind of bread, you must weigh your ingredients, and you need to seek out hard wheat flour. The best that I know of comes from Montana. Even the French love hard Montana wheat flour. It produces a crust that you will not believe. If you cannot find a hard wheat flour, use a good unbleached white. If you can find a hard wheat flour, blend it half and half with the unbleached white. 2 packages dry yeast 2½ cups tepid water 2 pounds and 3 ounces hard wheat flour mixed with unbleached white flour, or just unbleached white flour-mix them half and half 1 teaspoon salt dissolved in 1 teaspoon water Cornmeal (optional) Dissolve the yeast in the water. (Tepid: not hot, not cool, but barely warm.) Let stand for 5 minutes. Stir to dissolve. Using a small paper sack on your scale, weigh out a total of 2 pounds and 3 ounces of flour. (If you can't get hard wheat flour, use a good unbleached white.) Make a sponge of the water and yeast, together with 4 cups of the weighed-out flour. Whip for 10 minutes with an electric mixer. It will pull away from the side of the mixing bowl. Add the salted water. Add the remaining flour and knead for 5 minutes in a good machine, or 15 minutes by hand. Place on Formica counter, or on a piece of plastic wrap, and cover with a large metal bowl. Let rise for 2 hours. Punch down, and let rise for another 1½ hours. Punch down again, and mold into 3 or 4 loaves. Let the loaves rise. I use an extra oven with a pan of hot water in the bottom. This allows for steam heat, perfect for raising dough. Place the loaves on a greased baking sheet before letting them rise; you may wish to place cornmeal on the greased baking sheet. Preheat the oven to 450°. When the loaves have risen to double in original bulk, place them in the upper one-third of the oven. IMPORTANT: Place a pan of hot water on the bottom shelf. This will assure you of a great crust. Bake in the oven for about 25 minutes, or until the bread is nicely browned and the loaves sound hollow when you thump their bottoms with your finger. If you wish an old-world look to your bread, simply dust the loaves with flour before the final rising. You can use an egg and water glaze, but I am convinced that you will get a much better crust if you simply use flour. This bread is so rich that you need not put butter on it. The French rarely eat butter on bread. And if you wish to eliminate both salt and butter, simply cut down on the amount of the salt in the recipe. It is tasty without. MAKES 3 OR 4 LOAVES. -- Wayne in Phoenix If there's a nit to pick, some nitwit will pick it. |
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What I learned from Jeff Smith
Mickey Zalusky wrote:
> Glenn Jacobs wrote: > >> To get the Jeff Smith Talk on a little more positive tack, thing >> that I learned from him. >> >> 1) I learned technique, like how to slightly crush a clove of >> garlic so that it peals easier. >> >> 2) And how to guide a knife with the knuckles when slicing, to >> prevent bits of finger tips from joining the evening meal. >> >> 3) Marsala sauce, from "The Frugal Gourmet Cooks With Wine" which I >> still make from time to time. >> > • Hot pan, cold oil, food won't stick. YES!! he said that even before Julia, IIRC. Jill |
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What I learned from Jeff Smith
On Tue, 13 Jul 2004 04:08:21 GMT, Wayne wrote:
> Here is Jeff's recipe, verbatim, which is a bit long. > > The only modification I've made since having more experience with bread > baking, is reducing the yeast to 1 package and allowing for a longer > slower rise. It improves the flavor immensely. That said, I would > recommend trying it the first time with both packages of yeast. > > Classic French bread, something that we rarely see in our country, is not > to be confused with the soft-center, thin-crusted lightweight "French > bread" that we buy at the supermarket. Bread that is loved by the > Parisians Is much heavier and made with a very hard wheat flour. So, in > order to get that kind of bread, you must weigh your ingredients, and you > need to seek out hard wheat flour. The best that I know of comes from > Montana. Even the French love hard Montana wheat flour. It produces a > crust that you will not believe. If you cannot find a hard wheat flour, > use a good unbleached white. If you can find a hard wheat flour, blend it > half and half with the unbleached white. > > 2 packages dry yeast > 2½ cups tepid water > 2 pounds and 3 ounces hard wheat > flour mixed with unbleached > white flour, or just unbleached > white flour-mix them half and half > 1 teaspoon salt dissolved in 1 teaspoon > water > Cornmeal (optional) > > Dissolve the yeast in the water. (Tepid: not hot, not cool, but barely > warm.) Let stand for 5 minutes. Stir to dissolve. > Using a small paper sack on your scale, weigh out a total of 2 pounds and > 3 ounces of flour. (If you can't get hard wheat flour, use a good > unbleached white.) > Make a sponge of the water and yeast, together with 4 cups of the > weighed-out flour. Whip for 10 minutes with an electric mixer. It will > pull away from the side of the mixing bowl. > Add the salted water. Add the remaining flour and knead for 5 minutes in > a good machine, or 15 minutes by hand. > Place on Formica counter, or on a piece of plastic wrap, and cover with a > large metal bowl. Let rise for 2 hours. Punch down, and let rise for > another 1½ hours. > Punch down again, and mold into 3 or 4 loaves. Let the loaves rise. I use > an extra oven with a pan of hot water in the bottom. This allows for > steam heat, perfect for raising dough. Place the loaves on a greased > baking sheet before letting them rise; you may wish to place cornmeal on > the greased baking sheet. > Preheat the oven to 450°. When the loaves have risen to double in > original bulk, place them in the upper one-third of the oven. IMPORTANT: > Place a pan of hot water on the bottom shelf. This will assure you of a > great crust. > Bake in the oven for about 25 minutes, or until the bread is nicely > browned and the loaves sound hollow when you thump their bottoms with > your finger. > If you wish an old-world look to your bread, simply dust the loaves with > flour before the final rising. You can use an egg and water glaze, but I > am convinced that you will get a much better crust if you simply use > flour. > This bread is so rich that you need not put butter on it. The French > rarely eat butter on bread. And if you wish to eliminate both salt and > butter, simply cut down on the amount of the salt in the recipe. It is > tasty without. > > MAKES 3 OR 4 LOAVES. Thanks Wayne, it looks interesting a bit different from the Beard version. I will give it a try and let you know, I do agree that two packages of yeast is bit much. For the same amount Beard uses One and a half and I sometimes just use one. -- JakeInHartsel Food, The Art Form that You Can Eat |
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What I learned from Jeff Smith
On 12 Jul 2004 23:08:56 GMT, PENMART01 wrote:
>>"Glenn Jacobs" >> >>I learned technique, like how to slightly crush a clove of garlic so that it > peals. > > Um, don't you mean bell pepper? > > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ```````````` No Garlic. Take a wid knife (Chef's Knife) and lay it on the garlic clove flat side down. The with the heal of your hand hit the side of the knifea medium blow. The garlic will smash very slighly and peal much easier. Takes some practice, but works very well. Fro bell pepers I char them slightly over a gas burner and then peal them. Tell me how you peal them. -- JakeInHartsel Food, The Art Form that You Can Eat |
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What I learned from Jeff Smith
On Mon, 12 Jul 2004 15:56:24 -0700, Christine Dabney wrote:
> On 12 Jul 2004 21:45:12 GMT, (Grismalkin) wrote: > >>> >>>"Glenn Jacobs" wrote: > >>>> >>>> 2) And how to guide a knife with the knuckles when slicing, to prevent >>>> bits of finger tips from joining the evening meal. >> >>Although I practiced knife technique, I could never master it. I watched Yan >>and other cooks but never go the hang of it. > > On eGullet, they have a Culinary Institute. One class deals with > knife skills. You might want to take a look thetheir classes have > been exemplary. > > http://forums.egullet.com/index.php?showtopic=25958 > > and the followup: > > http://forums.egullet.com/index.php?showtopic=25957 > > Christine Thanks. -- JakeInHartsel Food, The Art Form that You Can Eat |
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What I learned from Jeff Smith
On Mon, 12 Jul 2004 15:56:24 -0700, Christine Dabney wrote:
> On 12 Jul 2004 21:45:12 GMT, (Grismalkin) wrote: > >>> >>>"Glenn Jacobs" wrote: > >>>> >>>> 2) And how to guide a knife with the knuckles when slicing, to prevent >>>> bits of finger tips from joining the evening meal. >> >>Although I practiced knife technique, I could never master it. I watched Yan >>and other cooks but never go the hang of it. > > On eGullet, they have a Culinary Institute. One class deals with > knife skills. You might want to take a look thetheir classes have > been exemplary. > > http://forums.egullet.com/index.php?showtopic=25958 > > and the followup: > > http://forums.egullet.com/index.php?showtopic=25957 > > Christine Thanks. -- JakeInHartsel Food, The Art Form that You Can Eat |
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What I learned from Jeff Smith
On 2004-07-13, Glenn Jacobs > wrote:
....four lines in a 75 line reply. obviously, you didn't learn about trimming you posts. nb |
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What I learned from Jeff Smith
On 2004-07-13, Glenn Jacobs > wrote:
....four lines in a 75 line reply. obviously, you didn't learn about trimming you posts. nb |
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What I learned from Jeff Smith
Glenn Jacobs > wrote in
: > Fro bell pepers I char them slightly over a gas burner and then peal > them. Tell me how you peal them. > place still warm/hot peppers in a bag and place on a counter...paper's best plastic will work. Seal bag...After the pepper has steamed the skin for about 5 minutes, it (the skin) will be easily removed by hand. -- Once during Prohibition I was forced to live for days on nothing but food and water. -------- FIELDS, W. C. |
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What I learned from Jeff Smith
Glenn Jacobs wrote:
> > No Garlic. Take a wid knife (Chef's Knife) and lay it on the garlic clove > flat side down. The with the heal of your hand hit the side of the knifea > medium blow. The garlic will smash very slighly and peal much easier. > Takes some practice, but works very well. > > Fro bell pepers I char them slightly over a gas burner and then peal them. > Tell me how you peal them. > After they have been charred, stick them in a sealed bag for a while and they are even easier to peel. |
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What I learned from Jeff Smith
>Glenn Jacobs says:
>>PENMART01 wrote: >>>"Glenn Jacobs" says: >>> >>>I learned technique, like how to slightly crush a clove of garlic so that >>>it peals. >> >> Um, don't you mean bell pepper? > > >No Garlic. Take a wid knife (Chef's Knife) and lay it on the garlic clove >flat side down. The with the heal of your hand hit the side of the knifea >medium blow. Nah... gotta be bell pepper you pealed... I hope the heel of your hand heals quickly.... next time don't whack your clapper so vigorously. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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What I learned from Jeff Smith
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What I learned from Jeff Smith
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What I learned from Jeff Smith
Glenn Jacobs wrote:
> > On 12 Jul 2004 23:08:56 GMT, PENMART01 wrote: > > >>"Glenn Jacobs" > >> > >>I learned technique, like how to slightly crush a clove of garlic so that it > > peals. > > > > Um, don't you mean bell pepper? > No Garlic. Take a wid knife (Chef's Knife) and lay it on the garlic clove > flat side down. The with the heal of your hand hit the side of the knifea > medium blow. The garlic will smash very slighly and peal much easier. > Takes some practice, but works very well. Um, the Shel-dumb was making a joke because you misspelled "peel" as "peal", which means sounding a bell. Hence bell peppers. Brian Rodenborn |
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What I learned from Jeff Smith
One dark day on Usenet, Melba's Jammin' > said:
> In article >, > (PENMART01) wrote: > > >"Glenn Jacobs" > > >crush a clove of garlic so that it peals. > > Um, don't you mean bell pepper? > <groan> Heh! Good catch, Barb... -- J.J. in WA ~ mom, vid gamer, novice cook ~ (COLD to HOT for e-mail) "Why do my knees feel like the wanna tear up?" - Carl, ATHF |
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What I learned from Jeff Smith
One dark day on Usenet, Melba's Jammin' > said:
> In article >, > (PENMART01) wrote: > > >"Glenn Jacobs" > > >crush a clove of garlic so that it peals. > > Um, don't you mean bell pepper? > <groan> Heh! Good catch, Barb... -- J.J. in WA ~ mom, vid gamer, novice cook ~ (COLD to HOT for e-mail) "Why do my knees feel like the wanna tear up?" - Carl, ATHF |
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What I learned from Jeff Smith
byakee wrote:
> > One dark day on Usenet, Melba's Jammin' > said: > > <groan> > > Heh! Good catch, Barb... Well, one could hardly miss that the person was asking how to peal bell peppers. I did a double take, but couldn't come up with a joke about it worth posting. nancy |
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What I learned from Jeff Smith
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What I learned from Jeff Smith
byakee wrote:
> > One dark day on Usenet, said: > > byakee wrote: > > > > > > One dark day on Usenet, Melba's Jammin' > said: > > > > > > <groan> > > > > > > Heh! Good catch, Barb... > > > > Well, one could hardly miss that the person was asking how to peal > > bell peppers. I did a double take, but couldn't come up with a joke > > about it worth posting. > > Hmmm, I thought the OP asked about "pealing" garlic... Let me look at the post I was referring to ... * Fro bell pepers I char them slightly over a gas burner and then peal them. Tell me how you peal them. * No offense meant to the poster, it was just amusing. nancy |
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What I learned from Jeff Smith
byakee wrote:
> > One dark day on Usenet, said: > > byakee wrote: > > > > > > One dark day on Usenet, Melba's Jammin' > said: > > > > > > <groan> > > > > > > Heh! Good catch, Barb... > > > > Well, one could hardly miss that the person was asking how to peal > > bell peppers. I did a double take, but couldn't come up with a joke > > about it worth posting. > > Hmmm, I thought the OP asked about "pealing" garlic... Let me look at the post I was referring to ... * Fro bell pepers I char them slightly over a gas burner and then peal them. Tell me how you peal them. * No offense meant to the poster, it was just amusing. nancy |
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What I learned from Jeff Smith
>Default LUser dribbled:
> >Glenn Jacobs wrote: >> >> >PENMART01 wrote: >> > >> >>"Glenn Jacobs" >> >> >> >>I learned technique, like how to slightly crush a clove of garlic so that > >>it peals. >> > >> > Um, don't you mean bell pepper? > >> No Garlic. Take a wid knife (Chef's Knife) and lay it on the garlic clove >> flat side down. The with the heal of your hand hit the side of the knifea >> medium blow. The garlic will smash very slighly and peal much easier. >> Takes some practice, but works very well. > > >Um, a joke because you misspelled "peel" as >"peal", which means sounding a bell. Hence bell peppers. He didn't misspell, he misused. Btw, what I did is called a "pun/witticism", nitwit... which is perfectly acceptible on usenet. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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What I learned from Jeff Smith
Dog3 <dognospam@adjfkdla;not> wrote in message
4... > Oh hell, I was thinking Emma Peal. Diana Rigg /cat-call <rowr, rowr> The Ranger |
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What I learned from Jeff Smith
> Um, the Shel-dumb was making a joke because you misspelled "peel" as > "peal", which means sounding a bell. Hence bell peppers. > > > > Brian Rodenborn Well if people expect me to spell correctly, I am in deep dodo Thanks for the info, not only can't i spell, but i am often a bit dense. Thanks for the joke Sheldon. -- JakeInHartsel Food, The Art Form that You Can Eat |
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What I learned from Jeff Smith
>>Um, a joke because you misspelled "peel" as >>"peal", which means sounding a bell. Hence bell peppers. > > He didn't misspell, he misused. > > Btw, what I did is called a "pun/witticism", nitwit... which is perfectly > acceptible on usenet. > > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ```````````` No problem, i can and do laugh at myself. -- JakeInHartsel |
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What I learned from Jeff Smith
On Tue, 13 Jul 2004 15:35:40 -0400, Nancy Young wrote:
> Fro bell pepers I char them slightly over a gas burner and then peal > them. Tell me how you peal them. > * > > No offense meant to the poster, it was just amusing. > > nancy None Taken! -- JakeInHartsel |
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