Margaret Suran wrote:

> If you serve celery sticks with the stringies in them, people will say
> that you don't care whether or not your guests can eat what you give
> them. Some strings are so tough, you can't swallow the celery and
> "once it is in your mouth, you may not spit it out". That's what you
> were taught, right? I never tried using a peeler, but I will do so
> next time.
>


I have encountered celery strings so tough that they could very easily have
been used for flossing one's teeth...or wrapping packages even.

--
Best
Greg

In article >, Margaret Suran
> wrote:
(snip)
> If you serve celery sticks with the stringies in them, people will say
> that you don't care whether or not your guests can eat what you give
> them.

That's why you're a better person than I am. If the stringies are
substantial enough, you can floss with them. Versatile, they are.

>Some strings are so tough, you can't swallow the celery and
> "once it is in your mouth, you may not spit it out". That's what you
> were taught, right?

Nah. Ptooey. Should've seen Sam with a mouthful of Polish sausage she
decided she didn't want there. She walked over to the trash can and,
ptooey, out it went.

>I never tried using a peeler, but I will do so next time.


> Debbie brought vegetables from her garden. Tonight I sautéed chopped
> onions added sliced mushrooms and then Debbie's vegetables, sliced
> zucchini, sliced summer squash, sliced tomatoes, haricots verts, sugar
> peas and sprinkled everything with Penzey's Onion Powder, Penzey's
> Garlic Powder (thank you, Barbara) and black ground pepper. I covered
> the pan and cooked the vegetables for a couple of minutes, until they
> were starting to soften but were still crunchy. Delicious and easy to
> make. After dinner, Debbie left for the airport, to catch a 9:29 PM
> plane back to Maine. The five days she was here surely passed
> quickly. (

Your veggie stuff sounds delicious, Margaret. I'd do something like
that if I could get any tomatoes. It's been so cold here that our
tomato crop stinks.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article >, Margaret Suran
> wrote:
(snip)
> If you serve celery sticks with the stringies in them, people will say
> that you don't care whether or not your guests can eat what you give
> them.

That's why you're a better person than I am. If the stringies are
substantial enough, you can floss with them. Versatile, they are.

>Some strings are so tough, you can't swallow the celery and
> "once it is in your mouth, you may not spit it out". That's what you
> were taught, right?

Nah. Ptooey. Should've seen Sam with a mouthful of Polish sausage she
decided she didn't want there. She walked over to the trash can and,
ptooey, out it went.

>I never tried using a peeler, but I will do so next time.


> Debbie brought vegetables from her garden. Tonight I sautéed chopped
> onions added sliced mushrooms and then Debbie's vegetables, sliced
> zucchini, sliced summer squash, sliced tomatoes, haricots verts, sugar
> peas and sprinkled everything with Penzey's Onion Powder, Penzey's
> Garlic Powder (thank you, Barbara) and black ground pepper. I covered
> the pan and cooked the vegetables for a couple of minutes, until they
> were starting to soften but were still crunchy. Delicious and easy to
> make. After dinner, Debbie left for the airport, to catch a 9:29 PM
> plane back to Maine. The five days she was here surely passed
> quickly. (

Your veggie stuff sounds delicious, Margaret. I'd do something like
that if I could get any tomatoes. It's been so cold here that our
tomato crop stinks.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article k.net>,
"Gregory Morrow" > wrote:>
> I have encountered celery strings so tough that they could very
> easily have been used for flossing one's teeth...or wrapping packages
> even.

Jeez, Greg! I just posted the same thought about flossing -- before I
read yours. You're scaring me.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

Melba's Jammin' wrote:

> In article >, Margaret Suran
> > wrote:
> (snip)
>
>>If you serve celery sticks with the stringies in them, people will say
>>that you don't care whether or not your guests can eat what you give
>>them.
>
>
> That's why you're a better person than I am. If the stringies are
> substantial enough, you can floss with them. Versatile, they are.
>
>
>>Some strings are so tough, you can't swallow the celery and
>>"once it is in your mouth, you may not spit it out". That's what you
>>were taught, right?
>
>
> Nah. Ptooey. Should've seen Sam with a mouthful of Polish sausage she
> decided she didn't want there. She walked over to the trash can and,
> ptooey, out it went.
>
>
>>I never tried using a peeler, but I will do so next time.
>
>
>
>>Debbie brought vegetables from her garden. Tonight I sautéed chopped
>>onions added sliced mushrooms and then Debbie's vegetables, sliced
>>zucchini, sliced summer squash, sliced tomatoes, haricots verts, sugar
>>peas and sprinkled everything with Penzey's Onion Powder, Penzey's
>>Garlic Powder (thank you, Barbara) and black ground pepper. I covered
>>the pan and cooked the vegetables for a couple of minutes, until they
>>were starting to soften but were still crunchy. Delicious and easy to
>>make. After dinner, Debbie left for the airport, to catch a 9:29 PM
>>plane back to Maine. The five days she was here surely passed
>>quickly. (
>
>
> Your veggie stuff sounds delicious, Margaret. I'd do something like
> that if I could get any tomatoes. It's been so cold here that our
> tomato crop stinks.


There were actually a few nice big red tomatoes at the Olmsted County
fair last week. I was impressed. I have gorgeous tomato plants this
year (prettiest ones I've ever grown, just not as tall as usual) and
only a few green tomatoes. The peppers are only pea-sized I'm glad I
planted some tomatillos this year; they've done pretty good and I'm
picking a few. There's a lot more that'll be ripe in a few days. I
have some peppers in the freezer from last year, so I'll be able to make
some green salsa.

Bob

"PENMART01" > wrote in message
...
> >Try the "peanut butter 'n celery test". Serve celery sticks filled with
> >peanut butter (or cream cheese, etc.) to your guests, half the celery
> >unpeeled, the other half peeled. See what your guests prefer, especially
if
> >the celery happens to be tough ;-)
> >
> >Of course you can be crafty and just use the inner celery hearts, they've
> >very little strings at all...it save that tedious peeling work.
> >
> >--
> >Best
> >Greg
>
> You can be even craftier and serve peanut butter stuffed chocolate chip
> cookies, guests will love it, no strings attached.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

"PENMART01" > wrote in message
...
> >Try the "peanut butter 'n celery test". Serve celery sticks filled with
> >peanut butter (or cream cheese, etc.) to your guests, half the celery
> >unpeeled, the other half peeled. See what your guests prefer, especially
if
> >the celery happens to be tough ;-)
> >
> >Of course you can be crafty and just use the inner celery hearts, they've
> >very little strings at all...it save that tedious peeling work.
> >
> >--
> >Best
> >Greg
>
> You can be even craftier and serve peanut butter stuffed chocolate chip
> cookies, guests will love it, no strings attached.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

"PENMART01" > wrote in message
...
> >Try the "peanut butter 'n celery test". Serve celery sticks filled with
> >peanut butter (or cream cheese, etc.) to your guests, half the celery
> >unpeeled, the other half peeled. See what your guests prefer, especially
if
> >the celery happens to be tough ;-)
> >
> >Of course you can be crafty and just use the inner celery hearts, they've
> >very little strings at all...it save that tedious peeling work.
> >
> >--
> >Best
> >Greg
>
> You can be even craftier and serve peanut butter stuffed chocolate chip
> cookies, guests will love it, no strings attached.
>
>

That's hysterical, Sheldon! ROFL.

kili

Melba's Jammin' wrote:

> In article k.net>,
> "Gregory Morrow" > wrote:>
> > I have encountered celery strings so tough that they could very
> > easily have been used for flossing one's teeth...or wrapping packages
> > even.
>
> Jeez, Greg! I just posted the same thought about flossing -- before I
> read yours. You're scaring me.


BOO!

--
Best
Greg

Melba's Jammin' wrote:

> In article k.net>,
> "Gregory Morrow" > wrote:>
> > I have encountered celery strings so tough that they could very
> > easily have been used for flossing one's teeth...or wrapping packages
> > even.
>
> Jeez, Greg! I just posted the same thought about flossing -- before I
> read yours. You're scaring me.


BOO!

--
Best
Greg

Wayne wrote:
> Margaret Suran > wrote in news:cfbr5c0uc3
> @news4.newsguy.com:
>
>
>>If you serve celery sticks with the stringies in them, people will say
>>that you don't care whether or not your guests can eat what you give
>>them. Some strings are so tough, you can't swallow the celery and
>>"once it is in your mouth, you may not spit it out". That's what you
>>were taught, right? I never tried using a peeler, but I will do so
>>next time.
>>
>
>
> Margaret, though we've never met, one of the things I like about you is
> your graciousness and thoughfulness. Everyone meeting you seems to express
> this, and it's also obviious in your posts.
>
> Regards,
>
Why, thank you. How nice of you to "say" this (blush), but I have to
admit that you are wrong. I am only fortunate that the people who say
kind words about me, are obviously much more gracious than I am. MS

On Sun, 08 Aug 2004 01:40:48 GMT, Richard Periut >
wrote:

>What's all the hype about Penzeys? I don't understand the capriciousness
>of many people here.

You don't understand, ergo others are capricious? Hm....

>I found them expensive, and excluding the whole spices, the rest of what
>they sell are blends (and God knows what other crap they include in
>these,) and pre ground stuff.

Try this: I use a lot of paprika. I can buy King Red, Pride of Szeged
or Papa brands locally, at exorbitant prices, or I can buy Penzeys
sweet rose (nemes edes) or half sharp a substantial discounts. Been
to HU, so I know the difference. They did have four different
varieties at one time, but some years ago dropped the *sharp*,
presumably because of poor sales. Their sweet is called
"kulonleges" , which is almost the same as "nemes-edes".

If don't understand black pepper, avoid Penzey's. You're wasting
your money. If you don't understand Scotch, don't buy single
malts. If you don't understand vodka, drink Popov.

OTOH: I have found great values on premixed curries, satays,
etc at Asian markets. (BTW: Are you aware of the Dept of Ag.
permissible limits of insect feces and body parts in spices?)

I refuse to do a microscopic exam on the cheap stuff..... better
I don't know.

Try Penzey's best cumin, then test it agianst Spice Islands...

Hope this helps.

A-

On Sun, 08 Aug 2004 01:40:48 GMT, Richard Periut >
wrote:

>What's all the hype about Penzeys? I don't understand the capriciousness
>of many people here.

You don't understand, ergo others are capricious? Hm....

>I found them expensive, and excluding the whole spices, the rest of what
>they sell are blends (and God knows what other crap they include in
>these,) and pre ground stuff.

Try this: I use a lot of paprika. I can buy King Red, Pride of Szeged
or Papa brands locally, at exorbitant prices, or I can buy Penzeys
sweet rose (nemes edes) or half sharp a substantial discounts. Been
to HU, so I know the difference. They did have four different
varieties at one time, but some years ago dropped the *sharp*,
presumably because of poor sales. Their sweet is called
"kulonleges" , which is almost the same as "nemes-edes".

If don't understand black pepper, avoid Penzey's. You're wasting
your money. If you don't understand Scotch, don't buy single
malts. If you don't understand vodka, drink Popov.

OTOH: I have found great values on premixed curries, satays,
etc at Asian markets. (BTW: Are you aware of the Dept of Ag.
permissible limits of insect feces and body parts in spices?)

I refuse to do a microscopic exam on the cheap stuff..... better
I don't know.

Try Penzey's best cumin, then test it agianst Spice Islands...

Hope this helps.

A-

Vicki L. Simon wrote:
> On Sun, 08 Aug 2004 01:40:48 GMT, Richard Periut >
> wrote:
>
>
>>What's all the hype about Penzeys? I don't understand the capriciousness
>>of many people here.
>
>
> You don't understand, ergo others are capricious? Hm....
>
>
>>I found them expensive, and excluding the whole spices, the rest of what
>>they sell are blends (and God knows what other crap they include in
>>these,) and pre ground stuff.
>
>
> Try this: I use a lot of paprika. I can buy King Red, Pride of Szeged
> or Papa brands locally, at exorbitant prices, or I can buy Penzeys
> sweet rose (nemes edes) or half sharp a substantial discounts. Been
> to HU, so I know the difference. They did have four different
> varieties at one time, but some years ago dropped the *sharp*,
> presumably because of poor sales. Their sweet is called
> "kulonleges" , which is almost the same as "nemes-edes".
>
> If don't understand black pepper, avoid Penzey's.
I do, and I buy it cheap at the Indo Paki stores. And I have not
observed any rodent feces; they are of distinguishable size.

You're wasting
> your money. If you don't understand Scotch, don't buy single
> malts.

I enjoy Laphroage aged.
If you don't understand vodka, drink Popov.
I enjoy Grey Goose among others.

>
> OTOH: I have found great values on premixed curries, satays,
> etc at Asian markets. (BTW: Are you aware of the Dept of Ag.
> permissible limits of insect feces and body parts in spices?)

That's why I don't buy pre grinded stuff...
>
> I refuse to do a microscopic exam on the cheap stuff..... better
> I don't know.

You are right; eyes that don't see, heart that doesn't feel...
>
> Try Penzey's best cumin, then test it agianst Spice Islands...
>
> Hope this helps.
>
> A-
>
>

Again, from the sample pack I ordered, I didn't see any significant
comparison in quality, from where I currently buy from. Not to mention
S&H costs, and having to wait for the product.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

Vicki L. Simon wrote:
> On Sun, 08 Aug 2004 01:40:48 GMT, Richard Periut >
> wrote:
>
>
>>What's all the hype about Penzeys? I don't understand the capriciousness
>>of many people here.
>
>
> You don't understand, ergo others are capricious? Hm....
>
>
>>I found them expensive, and excluding the whole spices, the rest of what
>>they sell are blends (and God knows what other crap they include in
>>these,) and pre ground stuff.
>
>
> Try this: I use a lot of paprika. I can buy King Red, Pride of Szeged
> or Papa brands locally, at exorbitant prices, or I can buy Penzeys
> sweet rose (nemes edes) or half sharp a substantial discounts. Been
> to HU, so I know the difference. They did have four different
> varieties at one time, but some years ago dropped the *sharp*,
> presumably because of poor sales. Their sweet is called
> "kulonleges" , which is almost the same as "nemes-edes".
>
> If don't understand black pepper, avoid Penzey's.
I do, and I buy it cheap at the Indo Paki stores. And I have not
observed any rodent feces; they are of distinguishable size.

You're wasting
> your money. If you don't understand Scotch, don't buy single
> malts.

I enjoy Laphroage aged.
If you don't understand vodka, drink Popov.
I enjoy Grey Goose among others.

>
> OTOH: I have found great values on premixed curries, satays,
> etc at Asian markets. (BTW: Are you aware of the Dept of Ag.
> permissible limits of insect feces and body parts in spices?)

That's why I don't buy pre grinded stuff...
>
> I refuse to do a microscopic exam on the cheap stuff..... better
> I don't know.

You are right; eyes that don't see, heart that doesn't feel...
>
> Try Penzey's best cumin, then test it agianst Spice Islands...
>
> Hope this helps.
>
> A-
>
>

Again, from the sample pack I ordered, I didn't see any significant
comparison in quality, from where I currently buy from. Not to mention
S&H costs, and having to wait for the product.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

Vicki L. Simon wrote:
> On Sun, 08 Aug 2004 01:40:48 GMT, Richard Periut >
> wrote:
>
>
>>What's all the hype about Penzeys? I don't understand the capriciousness
>>of many people here.
>
>
> You don't understand, ergo others are capricious? Hm....
>
>
>>I found them expensive, and excluding the whole spices, the rest of what
>>they sell are blends (and God knows what other crap they include in
>>these,) and pre ground stuff.
>
>
> Try this: I use a lot of paprika. I can buy King Red, Pride of Szeged
> or Papa brands locally, at exorbitant prices, or I can buy Penzeys
> sweet rose (nemes edes) or half sharp a substantial discounts. Been
> to HU, so I know the difference. They did have four different
> varieties at one time, but some years ago dropped the *sharp*,
> presumably because of poor sales. Their sweet is called
> "kulonleges" , which is almost the same as "nemes-edes".
>
> If don't understand black pepper, avoid Penzey's.
I do, and I buy it cheap at the Indo Paki stores. And I have not
observed any rodent feces; they are of distinguishable size.

You're wasting
> your money. If you don't understand Scotch, don't buy single
> malts.

I enjoy Laphroage aged.
If you don't understand vodka, drink Popov.
I enjoy Grey Goose among others.

>
> OTOH: I have found great values on premixed curries, satays,
> etc at Asian markets. (BTW: Are you aware of the Dept of Ag.
> permissible limits of insect feces and body parts in spices?)

That's why I don't buy pre grinded stuff...
>
> I refuse to do a microscopic exam on the cheap stuff..... better
> I don't know.

You are right; eyes that don't see, heart that doesn't feel...
>
> Try Penzey's best cumin, then test it agianst Spice Islands...
>
> Hope this helps.
>
> A-
>
>

Again, from the sample pack I ordered, I didn't see any significant
comparison in quality, from where I currently buy from. Not to mention
S&H costs, and having to wait for the product.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

On Wed, 18 Aug 2004 22:57:20 GMT, Richard Periut >
wrote:
> > If you don't understand Scotch, don't buy single
> > malts.
> >
> I enjoy Laphroage aged.

No one "enjoys Laphroage!" [Laphroaig] It's a test of courage for
those wishing to show how much testosterone they have exuding from
each hair follicle.

To plagiarize Stefan Gabányi's _Whisk(e)y_ entry for Laphroaig®:
"The most ridiculous substances have been invoked in attempts
to describe the taste of this overpowering whisky; disinfectants,
diesel fuel, tar, seaweed, and Lord knows what else. In vain
I'm afraid, for you simply have to taste it for yourself. You
will either be blown away or you'll never want to touch the
stuff again."

For me it opened with an overbearing stench of turpentine-based tar
and finished with day-old seaweed by cudgeling my tongue into a pulpy,
bloated, burned lump. I would think its best use would be as a
disinfectant against the toughest bacteria in most modern hospitals.

I couldn't even GIVE the damn bottle away; it's the ONLY bottle [of
single malt scotch] I've ever been forced to throw down the sink... If
you haven't guessed, I'm in the group that will NEVER want to touch
this stuff again.

<yeesh!>

The Ranger
---
"It drinks cruel."

On Wed, 18 Aug 2004 22:57:20 GMT, Richard Periut >
wrote:
> > If you don't understand Scotch, don't buy single
> > malts.
> >
> I enjoy Laphroage aged.

No one "enjoys Laphroage!" [Laphroaig] It's a test of courage for
those wishing to show how much testosterone they have exuding from
each hair follicle.

To plagiarize Stefan Gabányi's _Whisk(e)y_ entry for Laphroaig®:
"The most ridiculous substances have been invoked in attempts
to describe the taste of this overpowering whisky; disinfectants,
diesel fuel, tar, seaweed, and Lord knows what else. In vain
I'm afraid, for you simply have to taste it for yourself. You
will either be blown away or you'll never want to touch the
stuff again."

For me it opened with an overbearing stench of turpentine-based tar
and finished with day-old seaweed by cudgeling my tongue into a pulpy,
bloated, burned lump. I would think its best use would be as a
disinfectant against the toughest bacteria in most modern hospitals.

I couldn't even GIVE the damn bottle away; it's the ONLY bottle [of
single malt scotch] I've ever been forced to throw down the sink... If
you haven't guessed, I'm in the group that will NEVER want to touch
this stuff again.

<yeesh!>

The Ranger
---
"It drinks cruel."

The Ranger wrote:

> On Wed, 18 Aug 2004 22:57:20 GMT, Richard Periut >
> wrote:
>
>>>If you don't understand Scotch, don't buy single
>>>malts.
>>>
>>
>>I enjoy Laphroage aged.
>
>
> No one "enjoys Laphroage!" [Laphroaig] It's a test of courage for
> those wishing to show how much testosterone they have exuding from
> each hair follicle.
>
> To plagiarize Stefan Gabányi's _Whisk(e)y_ entry for Laphroaig®:
> "The most ridiculous substances have been invoked in attempts
> to describe the taste of this overpowering whisky; disinfectants,
> diesel fuel, tar, seaweed, and Lord knows what else. In vain
> I'm afraid, for you simply have to taste it for yourself. You
> will either be blown away or you'll never want to touch the
> stuff again."
>
> For me it opened with an overbearing stench of turpentine-based tar
> and finished with day-old seaweed by cudgeling my tongue into a pulpy,
> bloated, burned lump. I would think its best use would be as a
> disinfectant against the toughest bacteria in most modern hospitals.
>
> I couldn't even GIVE the damn bottle away; it's the ONLY bottle [of
> single malt scotch] I've ever been forced to throw down the sink... If
> you haven't guessed, I'm in the group that will NEVER want to touch
> this stuff again.
>
> <yeesh!>
>
> The Ranger
> ---
> "It drinks cruel."

Apparently you don't appreciate its uniqueness.

Daniel Lerner, in his book Single Malt & Scotch Whisky described it as a
"Love it or hate it whiskey."

Suffice it to say, I love it, you hate it. For tastes, colors were
invented my friend.


Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

The Ranger wrote:

> On Wed, 18 Aug 2004 22:57:20 GMT, Richard Periut >
> wrote:
>
>>>If you don't understand Scotch, don't buy single
>>>malts.
>>>
>>
>>I enjoy Laphroage aged.
>
>
> No one "enjoys Laphroage!" [Laphroaig] It's a test of courage for
> those wishing to show how much testosterone they have exuding from
> each hair follicle.
>
> To plagiarize Stefan Gabányi's _Whisk(e)y_ entry for Laphroaig®:
> "The most ridiculous substances have been invoked in attempts
> to describe the taste of this overpowering whisky; disinfectants,
> diesel fuel, tar, seaweed, and Lord knows what else. In vain
> I'm afraid, for you simply have to taste it for yourself. You
> will either be blown away or you'll never want to touch the
> stuff again."
>
> For me it opened with an overbearing stench of turpentine-based tar
> and finished with day-old seaweed by cudgeling my tongue into a pulpy,
> bloated, burned lump. I would think its best use would be as a
> disinfectant against the toughest bacteria in most modern hospitals.
>
> I couldn't even GIVE the damn bottle away; it's the ONLY bottle [of
> single malt scotch] I've ever been forced to throw down the sink... If
> you haven't guessed, I'm in the group that will NEVER want to touch
> this stuff again.
>
> <yeesh!>
>
> The Ranger
> ---
> "It drinks cruel."

Apparently you don't appreciate its uniqueness.

Daniel Lerner, in his book Single Malt & Scotch Whisky described it as a
"Love it or hate it whiskey."

Suffice it to say, I love it, you hate it. For tastes, colors were
invented my friend.


Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero