Dave Smith wrote:
> Wayne Boatwright wrote:
>
>>
>> Seriously, Jean, for me personally, cream of wheat has absolutely no
>> redeeming qualities, at least so that I wouldn't wasnte my time on
>> extgensive preparations just to make it palatable.
>>
>> I find that's true of many foods that just taken in their natural
>> state and merely cooked are really pretty dreadful. Not worth my
>> time, when there are plenty of wonderful tasting foods that require
>> little if any augmentation to make them fit to eat. :-)
>
>
> I appreciate the fact that Cream of Wheat it widely disliked. I just
> don't really understand why. I realize that it is fairly bland, or shall
> we say that its flavour is subtle. I much prefer oatmeal, but I must
> have a delicate system and eating oatmeal porridge on a regular basis
> causes problems for me. I recently switch to Cream of Wheat and it is
> very easy on my system. A little dark brown sugar, maple syrup or even
> corn syrup makes it quite palatable.

My dislike stems back to my childhood, when my mother made lumpy
CoW, with little disguise. If one didn't consume it at breakfast,
that bowl would continue to appear at meals until it was gone. Ugh.

Sure, almost anything can be disguised with adequate dark brown
sugar, maple syrup, etc. But why ingest all of those empty
calories when there are so many other more-palatable (from a
subjective standpoint) things to eat?

--
Jean B.

Jean B. wrote:

> Sure, almost anything can be disguised with adequate dark brown sugar,
> maple syrup, etc. But why ingest all of those empty calories when there
> are so many other more-palatable (from a subjective standpoint) things
> to eat?

Why? For me it is a quick, easy and substantial breakfast that keeps me
going all day. It is also a good source of iron, vitamin A and B vitamins

Dave Smith wrote:
> Jean B. wrote:
>
>> Sure, almost anything can be disguised with adequate dark brown sugar,
>> maple syrup, etc. But why ingest all of those empty calories when
>> there are so many other more-palatable (from a subjective standpoint)
>> things to eat?
>
> Why? For me it is a quick, easy and substantial breakfast that keeps me
> going all day. It is also a good source of iron, vitamin A and B vitamins

the substantial amount of brown sugar or maple syrup (and butter)
that I would want to use a disguise, while delicious, would just
be empty calories, which I can ill afford to consume. I am not
arguing about whether you a) like CoW, or b) whether the way you
eat it makes sense to you--just speaking for myself.

--
Jean B.

Jean B. wrote:

>> Why? For me it is a quick, easy and substantial breakfast that keeps
>> me going all day. It is also a good source of iron, vitamin A and B
>> vitamins
>
> the substantial amount of brown sugar or maple syrup (and butter) that I
> would want to use a disguise, while delicious, would just be empty
> calories, which I can ill afford to consume. I am not arguing about
> whether you a) like CoW, or b) whether the way you eat it makes sense to
> you--just speaking for myself.

Obviously it is a matter of taste. The reason I use dark brown sugar is
that it has so much more flavour, and since it has more flavour I don't
have to use much. It is more for the flavour than the sweetness.
However, maybe it is because I am getting old and/or learning to
understand my digestive system. I feel much better when I eat CoW. I
also like a lot of the other somewhat bland or subtly flavoured things
that a lot of people seem to dislike, like oatmeal and tapioca.

On Mon, 01 Feb 2010 10:29:56 -0500, "Jean B." > wrote:

>My dislike stems back to my childhood, when my mother made lumpy
>CoW, with little disguise. If one didn't consume it at breakfast,
>that bowl would continue to appear at meals until it was gone. Ugh.
>
>Sure, almost anything can be disguised with adequate dark brown
>sugar, maple syrup, etc. But why ingest all of those empty
>calories when there are so many other more-palatable (from a
>subjective standpoint) things to eat?

That's my feeling too. If I dislike something so much I need to cover
the taste up with something else why bother. I feel the same way
about yellow squash. I detest it. People say load it up with xxxx.
I say screw that. I'll have something I like without having to cover
the nastiness up. I'm far from a fussy eater and there's only a few
things I don't like so why bother with the few when there's so many
things I love to eat.

Lou

Lou Decruss wrote:
>
>> Sure, almost anything can be disguised with adequate dark brown
>> sugar, maple syrup, etc. But why ingest all of those empty
>> calories when there are so many other more-palatable (from a
>> subjective standpoint) things to eat?
>
> That's my feeling too. If I dislike something so much I need to cover
> the taste up with something else why bother.


For me it is a matter of adding flavour, not covering it up. CoW is
relatively bland. It is no different than using brown sugar on other hot
or cold cereals. Pancakes and waffles are pretty well useless without
something to sweeten and flavour them. Hamburgers are pretty boring
without the roll and condiments.

> I feel the same way about yellow squash. I detest it. People say load
> it up with xxxx. I say screw that. I'll have something I like without
> having to cover the nastiness up.

It is no different that using other combinations of food. I was never a
fan of squash until I tried baking it with some brown sugar, salt,
pepper, ginger and curry powder. I like it that way. Hell. I love
asparagus, but I like butter and salt on it.

In article >,
says...
>
> On Mon, 01 Feb 2010 10:29:56 -0500, "Jean B." > wrote:
>
> >My dislike stems back to my childhood, when my mother made lumpy
> >CoW, with little disguise. If one dIidn't consume it at breakfast,
> >that bowl would continue to appear at meals until it was gone. Ugh.
> >
> >Sure, almost anything can be disguised with adequate dark brown
> >sugar, maple syrup, etc. But why ingest all of those empty
> >calories when there are so many other more-palatable (from a
> >subjective standpoint) things to eat?
>
> That's my feeling too. If I dislike something so much I need to cover
> the taste up with something else why bother. I feel the same way
> about yellow squash. I detest it. People say load it up with xxxx.
> I say screw that. I'll have something I like without having to cover
> the nastiness up. I'm far from a fussy eater and there's only a few
> things I don't like so why bother with the few when there's so many
> things I love to eat.
>
> Lou


It's like Bluefish around here. Everyone has a recipe that starts with
the words, "well it tastes good if..." That's usually when I stop
somebody. If the recipe starts with "if" anything, I probably have a
problem with it. Like Brussels Sprouts!

Scotty, seriously, I do like blue fish if... think poppers

Dave Smith wrote:
>
> I much prefer oatmeal, but I must
> have a delicate system and eating oatmeal porridge on a regular basis
> causes problems for me. I recently switch to Cream of Wheat and it is
> very easy on my system. A little dark brown sugar, maple syrup or even
> corn syrup makes it quite palatable.

Have you tried Cream of Rice? I've seen it in the baby food section.
Even milder on the digestion than Cream of Wheat.

For me I'd rather have the extra flavor and lower carb count plus I am
wheat intolerant. For me steel cut oats on occasion is a nice change
from my more common morning eggs. (But morning eggs go really well with
Chinese sausage and I don't suppose Chinese sausage is good in oatmeal).
I'm tempted to try adding oat bran to the steel cut oats before cooking.
Lower net carb, higher fiber, should be a bit more filling. Regular
oatmeal starts out bland enough as it is. Has anyone tried mixing in
extra oat bran? I've tried psyllium husk dusted onto hot cereal and it
was okay ...

Doug Freyburger wrote:

> Have you tried Cream of Rice? I've seen it in the baby food section.
> Even milder on the digestion than Cream of Wheat.

I have never seen it here. Bear in mind that it is hard to find grits
around here.

>
> For me I'd rather have the extra flavor and lower carb count plus I am
> wheat intolerant. For me steel cut oats on occasion is a nice change
> from my more common morning eggs. (But morning eggs go really well with
> Chinese sausage and I don't suppose Chinese sausage is good in oatmeal).
> I'm tempted to try adding oat bran to the steel cut oats before cooking.
> Lower net carb, higher fiber, should be a bit more filling. Regular
> oatmeal starts out bland enough as it is. Has anyone tried mixing in
> extra oat bran? I've tried psyllium husk dusted onto hot cereal and it
> was okay ...


Actually, I don't find oatmeal to be all that bland. I think that it
flavour and natural sweetness. I only add a little sugar to it, though I
prefer it with whole milk or even a little cream. I never thought of
bran as having much flavour. The flavour in bran muffins comes more from
molasses than from the bran.

Dave Smith wrote:
> Jean B. wrote:
>
>>> Why? For me it is a quick, easy and substantial breakfast that keeps
>>> me going all day. It is also a good source of iron, vitamin A and B
>>> vitamins
>>
>> the substantial amount of brown sugar or maple syrup (and butter) that
>> I would want to use a disguise, while delicious, would just be empty
>> calories, which I can ill afford to consume. I am not arguing about
>> whether you a) like CoW, or b) whether the way you eat it makes sense
>> to you--just speaking for myself.
>
> Obviously it is a matter of taste. The reason I use dark brown sugar is
> that it has so much more flavour, and since it has more flavour I don't
> have to use much. It is more for the flavour than the sweetness.
> However, maybe it is because I am getting old and/or learning to
> understand my digestive system. I feel much better when I eat CoW. I
> also like a lot of the other somewhat bland or subtly flavoured things
> that a lot of people seem to dislike, like oatmeal and tapioca.

I LOVE tapioca. I do add a lot of nutmeg though.

--
Jean B.

Lou Decruss wrote:
> On Mon, 01 Feb 2010 10:29:56 -0500, "Jean B." > wrote:
>
>> My dislike stems back to my childhood, when my mother made lumpy
>> CoW, with little disguise. If one didn't consume it at breakfast,
>> that bowl would continue to appear at meals until it was gone. Ugh.
>>
>> Sure, almost anything can be disguised with adequate dark brown
>> sugar, maple syrup, etc. But why ingest all of those empty
>> calories when there are so many other more-palatable (from a
>> subjective standpoint) things to eat?
>
> That's my feeling too. If I dislike something so much I need to cover
> the taste up with something else why bother. I feel the same way
> about yellow squash. I detest it. People say load it up with xxxx.
> I say screw that. I'll have something I like without having to cover
> the nastiness up. I'm far from a fussy eater and there's only a few
> things I don't like so why bother with the few when there's so many
> things I love to eat.
>
> Lou

I don't dislike yellow squash, but I don't find it very
interesting. I eat it but generally would prefer to cook
something else. Maybe this is because I tend to prefer bold
flavors. (In fact, if I find myself gravitating toward
blandness, it is apt to be an early sign of illness.)

--
Jean B.

Doug Freyburger wrote:
> Dave Smith wrote:
>> I much prefer oatmeal, but I must
>> have a delicate system and eating oatmeal porridge on a regular basis
>> causes problems for me. I recently switch to Cream of Wheat and it is
>> very easy on my system. A little dark brown sugar, maple syrup or even
>> corn syrup makes it quite palatable.
>
> Have you tried Cream of Rice? I've seen it in the baby food section.
> Even milder on the digestion than Cream of Wheat.
>
> For me I'd rather have the extra flavor and lower carb count plus I am
> wheat intolerant. For me steel cut oats on occasion is a nice change
> from my more common morning eggs. (But morning eggs go really well with
> Chinese sausage and I don't suppose Chinese sausage is good in oatmeal).
> I'm tempted to try adding oat bran to the steel cut oats before cooking.
> Lower net carb, higher fiber, should be a bit more filling. Regular
> oatmeal starts out bland enough as it is. Has anyone tried mixing in
> extra oat bran? I've tried psyllium husk dusted onto hot cereal and it
> was okay ...

This discussion is making me think I need to find some Wheatena.
Maybe add some flax to it.... At least Wheatena has a nice
toasted wheat flavor.

--
Jean B.

On Tue, 02 Feb 2010 04:24:03 GMT, Wayne Boatwright
> wrote:

>On Mon 01 Feb 2010 06:35:38p, Lou Decruss told us...

>> You don't have to defend your point. What I'm saying is if I don't
>> like the original item I see no reason to make it edible. If one has
>> digestive or financial issues that's a whole different story.
>>
>> Breakfast cereal and squash don't taste good to me so there's no
>> reason to play with them.
>>
>> Pancakes, waffles, burgers, and asparagus are all perfectly edible on
>> their own so I don't have a problem adding more flavor to them.
>>
>> Oddly enough as much as I detest porridge I like oatmeal cookies. And
>> although yellow squash sucks I love zucchini.
>>
>> Lou
>>
>
>Lou, I detest yellow squash and zuchini. However, there is one recipe
>using yellow squash that I absolutely love, probably because it has onion
>and a lot of butter.
>
>I've posted this here before...

>* Exported from MasterCook *
>
> Aunt Fanny's Squash Casserole

I saved it for Louise. I might try a taste but I'm not holding my
breath. <g>

Lou

On Tue, 02 Feb 2010 09:36:02 -0500, "Jean B." > wrote:

>Lou Decruss wrote:
>> On Mon, 01 Feb 2010 10:29:56 -0500, "Jean B." > wrote:
>>
>>> My dislike stems back to my childhood, when my mother made lumpy
>>> CoW, with little disguise. If one didn't consume it at breakfast,
>>> that bowl would continue to appear at meals until it was gone. Ugh.
>>>
>>> Sure, almost anything can be disguised with adequate dark brown
>>> sugar, maple syrup, etc. But why ingest all of those empty
>>> calories when there are so many other more-palatable (from a
>>> subjective standpoint) things to eat?
>>
>> That's my feeling too. If I dislike something so much I need to cover
>> the taste up with something else why bother. I feel the same way
>> about yellow squash. I detest it. People say load it up with xxxx.
>> I say screw that. I'll have something I like without having to cover
>> the nastiness up. I'm far from a fussy eater and there's only a few
>> things I don't like so why bother with the few when there's so many
>> things I love to eat.
>>
>> Lou
>
>I don't dislike yellow squash, but I don't find it very
>interesting. I eat it but generally would prefer to cook
>something else. Maybe this is because I tend to prefer bold
>flavors. (In fact, if I find myself gravitating toward
>blandness, it is apt to be an early sign of illness.)

8 or 10 years ago I was sick as a dog. I had to work through it to
finish a job and get paid. On my way home I knew I needed to eat and
figured I'd probably sleep for a long time. I craved the blandness
you mention so I stopped for some childhood sick/comfort food. I
bought a loaf of wonderbread and a box of CoW. It was horrible and I
found myself wishing I had stopped at mCshitties. I got enough down
to hold me over while I slept for a day and could get some real food.
The CoW went in the trash and the bread went to the birds.

Lou

On Tue, 02 Feb 2010 09:34:10 -0500, "Jean B." > wrote:

>I LOVE tapioca.

Me too.

>I do add a lot of nutmeg though.

Nutmeg. That's a good way to ruin anything.

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

sf wrote:
> On Tue, 02 Feb 2010 09:34:10 -0500, "Jean B." > wrote:
>
>> I LOVE tapioca.
>
> Me too.
>
>> I do add a lot of nutmeg though.
>
> Nutmeg. That's a good way to ruin anything.

I don't know about it ruining everything, but it is not my choice for
tapioca. My mother used to use it on rice pudding. I prefer cinnamon.

AFAIAC, fish eyes and glue needs only a little vanilla added at the end.
It does not need any additions, not even whipped cream.

On Mon, 1 Feb 2010 21:10:33 +0000 (UTC), Doug Freyburger wrote:

> Dave Smith wrote:
>>
>> I much prefer oatmeal, but I must
>> have a delicate system and eating oatmeal porridge on a regular basis
>> causes problems for me. I recently switch to Cream of Wheat and it is
>> very easy on my system. A little dark brown sugar, maple syrup or even
>> corn syrup makes it quite palatable.
>
> Have you tried Cream of Rice? I've seen it in the baby food section.
> Even milder on the digestion than Cream of Wheat.
>
> For me I'd rather have the extra flavor and lower carb count plus I am
> wheat intolerant. For me steel cut oats on occasion is a nice change
> from my more common morning eggs. (But morning eggs go really well with
> Chinese sausage and I don't suppose Chinese sausage is good in oatmeal).

chinese sausage is often cooked in jook, or congee, which is not totally
unlike oatmeal.

<http://en.wikipedia.org/wiki/Congee>

your pal,
blake

On Mon, 01 Feb 2010 19:35:38 -0600, Lou Decruss wrote:
>
> Oddly enough as much as I detest porridge I like oatmeal cookies. And
> although yellow squash sucks I love zucchini.
>
> Lou

how odd. i don't find zucchini and yellow squash that different, except of
course for the color and the slightly thicker skin of the squash.

your pal,
blake

On Mon, 01 Feb 2010 11:54:32 -0600, Lou Decruss
> wrote:

>On Mon, 01 Feb 2010 10:29:56 -0500, "Jean B." > wrote:
>
>>My dislike stems back to my childhood, when my mother made lumpy
>>CoW, with little disguise. If one didn't consume it at breakfast,
>>that bowl would continue to appear at meals until it was gone. Ugh.
>>
>>Sure, almost anything can be disguised with adequate dark brown
>>sugar, maple syrup, etc. But why ingest all of those empty
>>calories when there are so many other more-palatable (from a
>>subjective standpoint) things to eat?
>
>That's my feeling too. If I dislike something so much I need to cover
>the taste up with something else why bother. I feel the same way
>about yellow squash. I detest it. People say load it up with xxxx.
>I say screw that. I'll have something I like without having to cover
>the nastiness up. I'm far from a fussy eater and there's only a few
>things I don't like so why bother with the few when there's so many
>things I love to eat.
>
>Lou

What about yellow zucchini squash?
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

blake murphy wrote:
> On Mon, 01 Feb 2010 19:35:38 -0600, Lou Decruss wrote:
>> Oddly enough as much as I detest porridge I like oatmeal cookies. And
>> although yellow squash sucks I love zucchini.
>>
>> Lou
>
> how odd. i don't find zucchini and yellow squash that different, except of
> course for the color and the slightly thicker skin of the squash.


IMO, they are both squash but that is about the only similarity in taste
and texture. I never used to like squash or zucchini, but my wife used
to blanch slices of zucchini and then fry it and sprinkle Parmesan on
it. I started to like it that way. About 4 or 5 years ago we went to
visit my son for Thanksgiving, and my wife wanted squash, My son's
girlfriend suggested sprinkling it with salt, pepper, ground ginger and
curry powder and drizzling oil over it and roasting it. I was an instant
convert. It was delicious.

On Tue, 02 Feb 2010 18:22:44 -0500, Dave Smith
> wrote:

>blake murphy wrote:
>> On Mon, 01 Feb 2010 19:35:38 -0600, Lou Decruss wrote:
>>> Oddly enough as much as I detest porridge I like oatmeal cookies. And
>>> although yellow squash sucks I love zucchini.
>>>
>>> Lou
>>
>> how odd. i don't find zucchini and yellow squash that different, except of
>> course for the color and the slightly thicker skin of the squash.
>
>
>IMO, they are both squash but that is about the only similarity in taste
>and texture. I never used to like squash or zucchini, but my wife used
>to blanch slices of zucchini and then fry it and sprinkle Parmesan on
>it. I started to like it that way. About 4 or 5 years ago we went to
>visit my son for Thanksgiving, and my wife wanted squash, My son's
>girlfriend suggested sprinkling it with salt, pepper, ground ginger and
>curry powder and drizzling oil over it and roasting it. I was an instant
>convert. It was delicious.

I think I confused things by saying yellow squash. I should have said
winter squash. To me zucchini squash of any color are delicious and
don't taste anything like winter squash of any color or type. I don't
like pumpkin either. I made stuffed zucchini a few months ago and
after baking I noted a hint of the flavor I don't like but it was
still good. We recently discussed cooked radishes and how they take
on a different flavor when cooked. Some people will munch on raw
carrots but are repulsed by them cooked. Many fruits and vegetables
do the same when cooked. How many kids love spaghetti but won't touch
a tomato? Zucchini needs little or no cooking. All the winter squash
recipes I've seen call for baking. Maybe I've led a sheltered life
but I've never heard of anyone eating raw winter squash. I don't even
like the smell of it roasting and open a window when Louise does it.

Anyway that's my story and I'm sticking to it.

Lou

In article >,
"Bob Terwilliger" > wrote:

> What do you do with steel-cut oats, other than make them into breakfast
> porridge? I like them that way, but they must be good for SOMETHING else.

Haggis?

(Sorry!)

I wonder how they'd be for oatmeal cookies, or bars. I would guess
they'd need to be presoaked.

--
Dan Abel
Petaluma, California USA

On Tue, 02 Feb 2010 20:11:34 -0600, Lou Decruss wrote:

> On Tue, 02 Feb 2010 18:22:44 -0500, Dave Smith
> > wrote:
>
>>blake murphy wrote:
>>> On Mon, 01 Feb 2010 19:35:38 -0600, Lou Decruss wrote:
>>>> Oddly enough as much as I detest porridge I like oatmeal cookies. And
>>>> although yellow squash sucks I love zucchini.
>>>>
>>>> Lou
>>>
>>> how odd. i don't find zucchini and yellow squash that different, except of
>>> course for the color and the slightly thicker skin of the squash.
>>
>>
>>IMO, they are both squash but that is about the only similarity in taste
>>and texture. I never used to like squash or zucchini, but my wife used
>>to blanch slices of zucchini and then fry it and sprinkle Parmesan on
>>it. I started to like it that way. About 4 or 5 years ago we went to
>>visit my son for Thanksgiving, and my wife wanted squash, My son's
>>girlfriend suggested sprinkling it with salt, pepper, ground ginger and
>>curry powder and drizzling oil over it and roasting it. I was an instant
>>convert. It was delicious.
>
> I think I confused things by saying yellow squash. I should have said
> winter squash.

ah, o.k. then. to be honest, i don't think i've ever eaten winter squash.

your pal,
blake

Lou Decruss wrote:
> On Tue, 02 Feb 2010 18:22:44 -0500, Dave Smith
> > wrote:
>
>> blake murphy wrote:
>>> On Mon, 01 Feb 2010 19:35:38 -0600, Lou Decruss wrote:
>>>> Oddly enough as much as I detest porridge I like oatmeal cookies. And
>>>> although yellow squash sucks I love zucchini.
>>>>
>>>> Lou
>>> how odd. i don't find zucchini and yellow squash that different, except of
>>> course for the color and the slightly thicker skin of the squash.
>>
>> IMO, they are both squash but that is about the only similarity in taste
>> and texture. I never used to like squash or zucchini, but my wife used
>> to blanch slices of zucchini and then fry it and sprinkle Parmesan on
>> it. I started to like it that way. About 4 or 5 years ago we went to
>> visit my son for Thanksgiving, and my wife wanted squash, My son's
>> girlfriend suggested sprinkling it with salt, pepper, ground ginger and
>> curry powder and drizzling oil over it and roasting it. I was an instant
>> convert. It was delicious.
>
> I think I confused things by saying yellow squash. I should have said
> winter squash. To me zucchini squash of any color are delicious and
> don't taste anything like winter squash of any color or type. I don't
> like pumpkin either. I made stuffed zucchini a few months ago and
> after baking I noted a hint of the flavor I don't like but it was
> still good. We recently discussed cooked radishes and how they take
> on a different flavor when cooked. Some people will munch on raw
> carrots but are repulsed by them cooked. Many fruits and vegetables
> do the same when cooked. How many kids love spaghetti but won't touch
> a tomato? Zucchini needs little or no cooking. All the winter squash
> recipes I've seen call for baking. Maybe I've led a sheltered life
> but I've never heard of anyone eating raw winter squash. I don't even
> like the smell of it roasting and open a window when Louise does it.
>
> Anyway that's my story and I'm sticking to it.
>
> Lou

Oh wait. Then I disagree with you. I was speaking of yellow
squash, as in crookneck squash.

--
Jean B.

Lou Decruss wrote:
> On Tue, 02 Feb 2010 09:36:02 -0500, "Jean B." > wrote:
>
>> Lou Decruss wrote:
>>> On Mon, 01 Feb 2010 10:29:56 -0500, "Jean B." > wrote:
>>>
>>>> My dislike stems back to my childhood, when my mother made lumpy
>>>> CoW, with little disguise. If one didn't consume it at breakfast,
>>>> that bowl would continue to appear at meals until it was gone. Ugh.
>>>>
>>>> Sure, almost anything can be disguised with adequate dark brown
>>>> sugar, maple syrup, etc. But why ingest all of those empty
>>>> calories when there are so many other more-palatable (from a
>>>> subjective standpoint) things to eat?
>>> That's my feeling too. If I dislike something so much I need to cover
>>> the taste up with something else why bother. I feel the same way
>>> about yellow squash. I detest it. People say load it up with xxxx.
>>> I say screw that. I'll have something I like without having to cover
>>> the nastiness up. I'm far from a fussy eater and there's only a few
>>> things I don't like so why bother with the few when there's so many
>>> things I love to eat.
>>>
>>> Lou
>> I don't dislike yellow squash, but I don't find it very
>> interesting. I eat it but generally would prefer to cook
>> something else. Maybe this is because I tend to prefer bold
>> flavors. (In fact, if I find myself gravitating toward
>> blandness, it is apt to be an early sign of illness.)
>
> 8 or 10 years ago I was sick as a dog. I had to work through it to
> finish a job and get paid. On my way home I knew I needed to eat and
> figured I'd probably sleep for a long time. I craved the blandness
> you mention so I stopped for some childhood sick/comfort food. I
> bought a loaf of wonderbread and a box of CoW. It was horrible and I
> found myself wishing I had stopped at mCshitties. I got enough down
> to hold me over while I slept for a day and could get some real food.
> The CoW went in the trash and the bread went to the birds.
>
> Lou

LOL! Maybe too, there are degrees of sickness. I probably
wouldn't want anything if I was fairly sick.

--
Jean B.

sf wrote:
> On Tue, 02 Feb 2010 09:34:10 -0500, "Jean B." > wrote:
>
>> I LOVE tapioca.
>
> Me too.
>
>> I do add a lot of nutmeg though.
>
> Nutmeg. That's a good way to ruin anything.
>
LOL! That's okay. I happen to love it. I am sure there are
things I am less fond of that you love.

--
Jean B.

Dave Smith wrote:
> sf wrote:
>> On Tue, 02 Feb 2010 09:34:10 -0500, "Jean B." > wrote:
>>
>>> I LOVE tapioca.
>>
>> Me too.
>>
>>> I do add a lot of nutmeg though.
>>
>> Nutmeg. That's a good way to ruin anything.
>
> I don't know about it ruining everything, but it is not my choice for
> tapioca. My mother used to use it on rice pudding. I prefer cinnamon.
>
> AFAIAC, fish eyes and glue needs only a little vanilla added at the end.
> It does not need any additions, not even whipped cream.
>
>
Oh, I should say that mine has vanilla AND nutmeg. Anyone who
dislikes nutmeg should NOT consume my tapioca.

--
Jean B.

On Mon, 25 Jan 2010 03:20:27 -0800, "Bob Terwilliger"
> wrote:

>What do you do with steel-cut oats, other than make them into breakfast
>porridge? I like them that way, but they must be good for SOMETHING else.

Louise has started making dog biscuits. We don't have or want a dog
but she thought she could make a few bucks selling them. Steel cut
oats are an ingredient in several of the recipes she uses. According
to her research they have more nutrition than rolled.

Lou

On Wed, 03 Feb 2010 03:30:19 GMT, Wayne Boatwright
> wrote:

>On Tue 02 Feb 2010 09:30:43a, Lou Decruss told us...

>
>Oh, at least taste a bite, Lou. :-)

Only if you can get David to eat lima beans.

Lou

On Wed, 03 Feb 2010 00:42:24 -0800, Dan Abel > wrote:

>In article >,
> "Bob Terwilliger" > wrote:
>
>> What do you do with steel-cut oats, other than make them into breakfast
>> porridge? I like them that way, but they must be good for SOMETHING else.
>
>Haggis?
>
>(Sorry!)
>
>I wonder how they'd be for oatmeal cookies, or bars. I would guess
>they'd need to be presoaked.

They are boiled in the dog biscuits Louise makes.

HTH

Lou

On Wed, 03 Feb 2010 13:10:26 -0500, "Jean B." > wrote:

>Lou Decruss wrote:

>> 8 or 10 years ago I was sick as a dog. I had to work through it to
>> finish a job and get paid. On my way home I knew I needed to eat and
>> figured I'd probably sleep for a long time. I craved the blandness
>> you mention so I stopped for some childhood sick/comfort food. I
>> bought a loaf of wonderbread and a box of CoW. It was horrible and I
>> found myself wishing I had stopped at mCshitties. I got enough down
>> to hold me over while I slept for a day and could get some real food.
>> The CoW went in the trash and the bread went to the birds.
>>
>> Lou
>
>LOL! Maybe too, there are degrees of sickness. I probably
>wouldn't want anything if I was fairly sick.

I hadn't had anything to eat in two days and I knew I had to eat even
if I didn't want to.

Lou

On Wed, 03 Feb 2010 13:11:02 -0500, "Jean B." > wrote:

> sf wrote:
> > On Tue, 02 Feb 2010 09:34:10 -0500, "Jean B." > wrote:
> >
> >> I LOVE tapioca.
> >
> > Me too.
> >
> >> I do add a lot of nutmeg though.
> >
> > Nutmeg. That's a good way to ruin anything.
> >
> LOL! That's okay. I happen to love it. I am sure there are
> things I am less fond of that you love.

Aren't you the one who hates asparagus? There ya go!

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

sf wrote:
> On Wed, 03 Feb 2010 13:11:02 -0500, "Jean B." > wrote:
>
>> sf wrote:
>>> On Tue, 02 Feb 2010 09:34:10 -0500, "Jean B." > wrote:
>>>
>>>> I LOVE tapioca.
>>> Me too.
>>>
>>>> I do add a lot of nutmeg though.
>>> Nutmeg. That's a good way to ruin anything.
>>>
>> LOL! That's okay. I happen to love it. I am sure there are
>> things I am less fond of that you love.
>
> Aren't you the one who hates asparagus? There ya go!
>
No. I like asparagus.

--
Jean B.

Wayne Boatwright wrote:
> On Wed 03 Feb 2010 11:10:26a, Jean B. told us...
>
>> Lou Decruss wrote:
>>> On Tue, 02 Feb 2010 09:36:02 -0500, "Jean B." > wrote:
>>>
>>>> Lou Decruss wrote:
>>>>> On Mon, 01 Feb 2010 10:29:56 -0500, "Jean B." > wrote:
>>>>>
>>>>>> My dislike stems back to my childhood, when my mother made lumpy
>>>>>> CoW, with little disguise. If one didn't consume it at breakfast,
>>>>>> that bowl would continue to appear at meals until it was gone. Ugh.
>>>>>>
>>>>>> Sure, almost anything can be disguised with adequate dark brown
>>>>>> sugar, maple syrup, etc. But why ingest all of those empty
>>>>>> calories when there are so many other more-palatable (from a
>>>>>> subjective standpoint) things to eat?
>>>>> That's my feeling too. If I dislike something so much I need to cover
>>>>> the taste up with something else why bother. I feel the same way
>>>>> about yellow squash. I detest it. People say load it up with xxxx.
>>>>> I say screw that. I'll have something I like without having to cover
>>>>> the nastiness up. I'm far from a fussy eater and there's only a few
>>>>> things I don't like so why bother with the few when there's so many
>>>>> things I love to eat.
>>>>>
>>>>> Lou
>>>> I don't dislike yellow squash, but I don't find it very
>>>> interesting. I eat it but generally would prefer to cook
>>>> something else. Maybe this is because I tend to prefer bold
>>>> flavors. (In fact, if I find myself gravitating toward blandness, it
>>>> is apt to be an early sign of illness.)
>>> 8 or 10 years ago I was sick as a dog. I had to work through it to
>>> finish a job and get paid. On my way home I knew I needed to eat and
>>> figured I'd probably sleep for a long time. I craved the blandness
>>> you mention so I stopped for some childhood sick/comfort food. I
>>> bought a loaf of wonderbread and a box of CoW. It was horrible and I
>>> found myself wishing I had stopped at mCshitties. I got enough down
>>> to hold me over while I slept for a day and could get some real food.
>>> The CoW went in the trash and the bread went to the birds.
>>>
>>> Lou
>> LOL! Maybe too, there are degrees of sickness. I probably
>> wouldn't want anything if I was fairly sick.
>>
>
> When I'm sick, what I usually want most is to be left alone, in a cozy bed
> asleep. Unless I have a sore throat, what seems to be pleasing and
> soothing is cream of tomato soup and saltines. If a sore throat, then I
> will usually have simple chicken broth.
>
> While of need nourishment, of course, rest is usually what makes us feel
> better sooner.
>
That sounds especially like my daughter. She usually sleeps
almost all the time until she feels better. She might have some
ice. Maybe a bit of sorbet.

--
Jean B.

blake murphy wrote:

> ah, o.k. then. to be honest, i don't think i've ever eaten winter squash.

Have you eaten pumpkin?

Serene
--
"Basic principles of the Universe, oo. Do tell. Quantum mechanics?"
"You cannot know simultaneously where you are in a relationship *and*
how fast it is going." - Piglet and Rob Wynne, on alt.polyamory

On Wed, 03 Feb 2010 21:04:04 -0800, Serene Vannoy
> wrote:

> blake murphy wrote:
>
> > ah, o.k. then. to be honest, i don't think i've ever eaten winter squash.
>
> Have you eaten pumpkin?
>
or Acorn or Butternut or Spaghetti... any hard skinned squash?


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

Stu wrote:

>> or Acorn or Butternut or Spaghetti... any hard skinned squash?
>
> I've a wonderful recipe for butternut squash soup from my son

I have one fore pumpkin and butternut squash soup. It is delicious.

On Wed, 03 Feb 2010 13:48:23 -0600, Lou Decruss wrote:

> On Wed, 03 Feb 2010 03:30:19 GMT, Wayne Boatwright
> > wrote:
>
>>On Tue 02 Feb 2010 09:30:43a, Lou Decruss told us...
>
>>
>>Oh, at least taste a bite, Lou. :-)
>
> Only if you can get David to eat lima beans.
>
> Lou

<snort>

your pal,
blake

On Wed, 03 Feb 2010 21:04:04 -0800, Serene Vannoy wrote:

> blake murphy wrote:
>
>> ah, o.k. then. to be honest, i don't think i've ever eaten winter squash.
>
> Have you eaten pumpkin?
>
> Serene

other than in pie? likely once or twice, but i can't remember when. i'm a
philistine.

your pal,
blake

On Wed, 03 Feb 2010 21:30:15 -0800, sf wrote:

> On Wed, 03 Feb 2010 21:04:04 -0800, Serene Vannoy
> > wrote:
>
>> blake murphy wrote:
>>
>>> ah, o.k. then. to be honest, i don't think i've ever eaten winter squash.
>>
>> Have you eaten pumpkin?
>>
> or Acorn or Butternut or Spaghetti... any hard skinned squash?

spaghetti, maybe. i know for sure i haven't cooked any of them.

your pal,
blake