ViLco wrote on Wed, 17 Mar 2010 15:10:57 +0100:

>> Just to correct the record, the "Parmesan" sprinkling cheese was a
>> Giant store brand, tho' Kraft is not much different
>> (and just might be identical). I agree that real cheese would
>> be better but I don't always have the time to grate some,
>> especially at lunch.

>Grated parmigiano reggian can be grated and kept in a tupperwore
>container n the fridge. I don't know the maximum time it can stay in
>that conditions, but sure more than 5 days.

There's a problem with a lot of such good advice: the jar tends to be
forgotten and when you notice it, mold is growing. I don't have pasta,
including pizza, often enough to check the cheese frequently. I have
that problem with feta cheese, yoghurt and sour cream too. Mold even
sometimes grows on frozen pita bread.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:

>> Grated parmigiano reggian can be grated and kept in a tupperwore
>> container n the fridge. I don't know the maximum time it can stay in
>> that conditions, but sure more than 5 days.

> There's a problem with a lot of such good advice: the jar tends to be
> forgotten and when you notice it, mold is growing. I don't have pasta,
> including pizza, often enough to check the cheese frequently. I have
> that problem with feta cheese, yoghurt and sour cream too. Mold even
> sometimes grows on frozen pita bread.

Grated cheese doesn't only go over pasta: I use it over soups, too, and in
making potato puree (along with a tiny bit of butter), in making bechamel
and also in boiled and buttered veggies as fennel or zucchini. I also use it
when making meatballs oe meatloaf, and when I have good broth I mix it with
beaten eggs, a bit of breadcrumbs and nutmeg to make passatelli. In a way or
another, in my home of three persons the grated parmigiano box gets in and
out of the fridge at least once a day. If a day ends without anybody using
the grated cheese, we must be in vacation
--
Vilco
Don't think pink: drink rosè

On Wed, 17 Mar 2010 00:44:36 -0600 in rec.food.cooking, Omelet
> wrote,
>In article >,
> sf > wrote:
>
>> Are ding dongs the ones that are covered in coconut?
>
>No, cream filled devils food cake covered in a chocolate shell. ;-d

And looks just like a hockey puck.

ViLco wrote on Wed, 17 Mar 2010 15:38:31 +0100:

>>> Grated parmigiano reggian can be grated and kept in a
>>> tupperwore container n the fridge. I don't know the maximum time it
>>> can stay in that conditions, but sure more than 5
>>> days.

>> There's a problem with a lot of such good advice: the jar tends to be
>> forgotten and when you notice it, mold is growing. I don't
>> have pasta, including pizza, often enough to check the cheese
>> frequently. I have that problem with feta cheese, yoghurt and
>> sour cream too. Mold even sometimes grows on frozen pita
>> bread.

>Grated cheese doesn't only go over pasta: I use it over soups, too, and
>in making potato puree ...............................

Ah well, a major difference between Italian and American usage :-)

I don't use cheese on Chinese, Indian, Japanese, Thai, Vietnamese or
Greek dishes either. I suppose I might use feta cheese in a Greek salad
but not parmesan. I eat such ethnic cuisines more often than Italian.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

dsi1 wrote:
> The Twinkie cake must be the greatest cake ever made and the shocking,
> fluffy white filling is not bad and works well with the cake part. I
> don't eat the stuff anymore, but thinking about this greatest of all
> portable cakes makes me smile. The world would be a little less
> brighter without the Hostess Twinkie - probably a little lighter too!
> :-)
>
> Banana Twinkies are so rare that I'll probably buy and eat the next
> one I see. Ditto for the seldom seen Orange Hostess Cupcake.

Hmmm, I have never seen orange snoballs until you mentioned it. Looks
like we will have to wait until Halloween. I tried a Hostess Snoball
for the first time about a year ago. I always wondered what I had been
missing. So, now I know. :-)


http://www.freshchocodiles.com/image..._glo_balls.jpg


Becca

Ranée at Arabian Knits wrote:
> In article >,
> "J. Clarke" > wrote:
>
>
>> Haven't you heard, it was part of the Cold War civil defense effort--eat
>> enough Twinkies and you become so permeated with preservatives that
>> you're immune to radiation
>>
>
> Hey, if we are what we eat, we _should_ be eating twinkies and spam.
> I don't think either actually have an expiration. We'd live forever!


So this must be what Larry King and Joan Rivers eats.


Becca

On Mar 17, 12:23*pm, Ran e at Arabian Knits >
wrote:
> In article >,
> *"James Silverton" > wrote:
>
> > I don't use cheese on Chinese, Indian, Japanese, Thai, Vietnamese or
> > Greek dishes either. I suppose I might use feta cheese in a Greek salad
> > but not parmesan. I eat such ethnic cuisines more often than Italian.
>
> * *What about Caesar type salads? *Or just plain salads with
> vinaigrette? *We do that.

A plain salad requires no cheese. (I wish restaurants would get that
through their thick heads.)

Contrariwise, I often have Caesar salad, and sometimes add cheese
(and pepperoni) to a salad to round out the protein in an otherwise
meatless meal. For example, if I have pasta with tomato sauce,
or (when I'm being a Good Girl) cauliflower with tomato sauce.

Cindy Hamilton

On 3/17/2010 2:33 AM, J. Clarke wrote:
> On 3/17/2010 2:41 AM, dsi1 wrote:
>> On 3/16/2010 4:31 PM, Ranée at Arabian Knits wrote:
>>> In >,
>>> > wrote:
>>>
>>>> The Twinkie cake must be the greatest cake ever made and the shocking,
>>>> fluffy white filling is not bad and works well with the cake part. I
>>>> don't eat the stuff anymore, but thinking about this greatest of all
>>>> portable cakes makes me smile. The world would be a little less
>>>> brighter
>>>> without the Hostess Twinkie - probably a little lighter too! :-)
>>>
>>> I used to be able to gobble them up. I tried them again a few years
>>> back and couldn't finish one. It was so awful! I keep saying I will
>>> make a lemon sponge type cake and fill it with whipped cream to make my
>>> own "twinkies" that are made with actual food.
>>
>> My guess is that most boomers can't handle Twinkies like they used to.
>> No matter, I recall the good ole days with much affection but I don't
>> have much of a desire to make Twinkies an important part of my daily
>> meal routine. :-)
>>
>> That would be something if you could make your own version. Maybe
>> someday. The most amazing thing about Twinkies is the remarkable
>> stability of the "creme" filling. I suppose it's better living through
>> chemistry.
>
> Haven't you heard, it was part of the Cold War civil defense effort--eat
> enough Twinkies and you become so permeated with preservatives that
> you're immune to radiation
>

One thing's for certain, when that asteroid crashes into our planet or
the day most folks are turned into brain-hungry zombies, Twinkies will
be there to allow humans the extra time they need to prevail, survive
and repopulate this remarkable place we call Earth. :-)

In article >,
sf > wrote:

> On Tue, 16 Mar 2010 20:12:40 -1000, dsi1 > wrote:
>
> > Your problem is that you read too much. :-) Rest assured that I have no
> > delusions that Twinkies contain cream or even creme, or butter, or
> > saffron, etc... My guess is that the filling is made of some kind of fat
> > and sugar. Ain't nothing earth shattering about that.
>
> and eating one once every couple of decades won't kill you.

Tell that to George Moscone, the mayor of San Francisco:

http://en.wikipedia.org/wiki/Twinkie_defense

Twinkies were not actually mentioned by name in the courtroom, but Dan
White, who killed two people separately in what appeared to be cold
blood, was found guilty of manslaughter rather than murder.

--
Dan Abel
Petaluma, California USA

On 3/17/2010 6:17 AM, Ranée at Arabian Knits wrote:

>> My guess is that most boomers can't handle Twinkies like they used to.
>
> Who are you calling a boomer? They're my parents' age. I'm Gen-X.
> :-)
>

Sorry - this was presumptuous of me. What I should have said was that
anybody over the age of 25 can't handle Twinkies like they used to.
Hopefully, you're over the age of 25. :-)

On Wed, 17 Mar 2010 07:04:01 GMT, Wayne Boatwright
> wrote:

> On Tue 16 Mar 2010 11:55:52p, sf told us...
>
> > On Wed, 17 Mar 2010 00:44:36 -0600, Omelet >
> > wrote:
> >
> >> In article >, sf
> >> > wrote:
> >
> > What are those coconut ones called? I liked them as a kid.
> >
>
> The pink and white ones? Those were "snowballs".

Yes, those are the ones... thanks!

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

On Tue, 16 Mar 2010 21:05:03 -1000, dsi1 > wrote:

> You're thinking of Snowballs which is a "creme" filled
> chocolate cake covered with a thick 'n soft coconut flaked marshmallow
> coat. The magic of Snowballs is that you can peel off the marshmallow to
> reveal an inverted cupcake. It's really true!

I didn't know that. Shows you how many I've eaten.

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

On 3/17/2010 8:44 AM, sf wrote:
> On Tue, 16 Mar 2010 21:05:03 -1000, > wrote:
>
>> You're thinking of Snowballs which is a "creme" filled
>> chocolate cake covered with a thick 'n soft coconut flaked marshmallow
>> coat. The magic of Snowballs is that you can peel off the marshmallow to
>> reveal an inverted cupcake. It's really true!
>
> I didn't know that. Shows you how many I've eaten.
>

I haven't eaten very many of those - I just like taking things apart.
:-) The last time I had a Snowball was a couple of years ago - it's a
food that puts me squarely on memory lane, although that's a path I
don't want to go down very often - it's too darn sweet!

On Wed, 17 Mar 2010 11:22:00 -0700, Dan Abel > wrote:

> In article >,
> sf > wrote:
>
> >
> > and eating one once every couple of decades won't kill you.
>
> Tell that to George Moscone, the mayor of San Francisco:
>
> http://en.wikipedia.org/wiki/Twinkie_defense
>
> Twinkies were not actually mentioned by name in the courtroom, but Dan
> White, who killed two people separately in what appeared to be cold
> blood, was found guilty of manslaughter rather than murder.

I said a twinkie won't kill you, not that you won't kill someone else.

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

On Wed, 17 Mar 2010 08:51:33 -1000, dsi1 > wrote:

> The last time I had a Snowball was a couple of years ago - it's a
> food that puts me squarely on memory lane, although that's a path I
> don't want to go down very often - it's too darn sweet!

I took a trip down memory lane for lunch today. Ate at one of the
original burger places in the city that ground their own meat. Up to
this, my favorite burger topping has been San Marino chili sauce...
but today I realized how sweet it is. Not having that again. I'll
order avocado and alfalfa sprouts next time.

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

On Wed, 17 Mar 2010 11:22:00 -0700, Dan Abel > wrote:

> Twinkies were not actually mentioned by name in the courtroom

The way our legal system works, this is tantamount to proof
that the Twinkies were culpable.



Steve

In article >,
atec 77 <"atec 77 > wrote:

> Omelet wrote:
> > In article >,
> > sf > wrote:
> >
> >> On Wed, 17 Mar 2010 00:09:22 -0600, Omelet >
> >> wrote:
> >>
> >>> I've not ever really liked Twinkies, but I adore Hostess Ding Dongs!
> >>> Not allowed myself one tho' for quite some time tho'. <sigh>
> >> Are ding dongs the ones that are covered in coconut?
> >
> > No, cream filled devils food cake covered in a chocolate shell. ;-d
> Personally I prefer Jaffa's

whussat'???

There are always moon pies. <eg>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
George Leppla > wrote:

> Omelet wrote:
> > In article >,
> > sf > wrote:
> >
> >> On Wed, 17 Mar 2010 00:09:22 -0600, Omelet >
> >> wrote:
> >>
> >>> I've not ever really liked Twinkies, but I adore Hostess Ding Dongs!
> >>> Not allowed myself one tho' for quite some time tho'. <sigh>
> >> Are ding dongs the ones that are covered in coconut?
> >
> > No, cream filled devils food cake covered in a chocolate shell. ;-d
>
>
> Little Debbie's Swiss Rolls.
>
> With milk.

Double cream Oreos with milk...

<sigh>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
David Harmon > wrote:

> On Wed, 17 Mar 2010 00:44:36 -0600 in rec.food.cooking, Omelet
> > wrote,
> >In article >,
> > sf > wrote:
> >
> >> Are ding dongs the ones that are covered in coconut?
> >
> >No, cream filled devils food cake covered in a chocolate shell. ;-d
>
> And looks just like a hockey puck.

And your point? <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article
>,
Ranee at Arabian Knits > wrote:

> In article >,
> sf > wrote:
>
> > On Tue, 16 Mar 2010 20:12:40 -1000, dsi1 > wrote:
> >
> > > Your problem is that you read too much. :-) Rest assured that I have no
> > > delusions that Twinkies contain cream or even creme, or butter, or
> > > saffron, etc... My guess is that the filling is made of some kind of fat
> > > and sugar. Ain't nothing earth shattering about that.
> >
> > and eating one once every couple of decades won't kill you.
>
> No. Actually, for folks who eat just about everything from scratch,
> I really don't worry much when we do get junk. I figure we're in better
> shape than most to handle it. We just don't do it that often. However,
> I just can't stand the taste of things like twinkies anymore. Now that
> we are accustomed to eating good food, it is hard to eat bad food.
>
> Regards,
> Ranee

I so totally understand just what you mean! I can't even stand donuts
any more, nor most cookies.

Chocolate tho' is still magic. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On 3/17/2010 1:53 PM, sf wrote:
> On Wed, 17 Mar 2010 08:51:33 -1000, > wrote:
>
>> The last time I had a Snowball was a couple of years ago - it's a
>> food that puts me squarely on memory lane, although that's a path I
>> don't want to go down very often - it's too darn sweet!
>
> I took a trip down memory lane for lunch today. Ate at one of the
> original burger places in the city that ground their own meat. Up to
> this, my favorite burger topping has been San Marino chili sauce...
> but today I realized how sweet it is. Not having that again. I'll
> order avocado and alfalfa sprouts next time.
>

Avocado and alfalfa sprouts - sounds like the 70s to me. :-) I recently
had a burger from a place that makes 'em just like the ones that I got
when I was 12 or so. By any comparison, an awful burger. I thought it
was OK and it must be that we eat foods like that in context with all
our memories and experiences. There's no other rational explanation why
I'd down such a thing! :-)

Don't forget that Dan White gassed himself. Rumor has it that there were
Twinkie wrappers strewn all about his body. :-) My wife and I arrived in
SF the day DW murdered the mayor and Harvey Milk. "Welcome to San
Francisco" was my thought at the time. Then came Jonestown. Ay carumba!

On Wed, 17 Mar 2010 14:27:35 -1000, dsi1
> wrote:

> On 3/17/2010 1:53 PM, sf wrote:
> >
> > I took a trip down memory lane for lunch today. Ate at one of the
> > original burger places in the city that ground their own meat. Up to
> > this, my favorite burger topping has been San Marino chili sauce...
> > but today I realized how sweet it is. Not having that again. I'll
> > order avocado and alfalfa sprouts next time.
> >
>
> Avocado and alfalfa sprouts - sounds like the 70s to me. :-) I recently
> had a burger from a place that makes 'em just like the ones that I got
> when I was 12 or so. By any comparison, an awful burger. I thought it
> was OK and it must be that we eat foods like that in context with all
> our memories and experiences. There's no other rational explanation why
> I'd down such a thing! :-)

News flash. Avocado and alfalfa sprouts have not gone out of date. I
like avocado and I like alfalfa sprouts, so I'll like the burger. By
your definition, I shouldn't have lettuce, tomato and onion on my
burger either because it's too dated.
>
> Don't forget that Dan White gassed himself.

He committed suicide (carbon monoxide). Gassed himself sounds like he
farted to death.

>Rumor has it that there were Twinkie wrappers strewn all about his body. :-)

He was a very troubled man. Glad you can find humor in it, I can't.

> My wife and I arrived in
> SF the day DW murdered the mayor and Harvey Milk. "Welcome to San
> Francisco" was my thought at the time. Then came Jonestown. Ay carumba!

It was not a fun time for San Franciscans either.

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

On 3/17/2010 3:21 PM, sf wrote:
> On Wed, 17 Mar 2010 14:27:35 -1000, dsi1
> > wrote:
>
>> On 3/17/2010 1:53 PM, sf wrote:
>>>
>>> I took a trip down memory lane for lunch today. Ate at one of the
>>> original burger places in the city that ground their own meat. Up to
>>> this, my favorite burger topping has been San Marino chili sauce...
>>> but today I realized how sweet it is. Not having that again. I'll
>>> order avocado and alfalfa sprouts next time.
>>>
>>
>> Avocado and alfalfa sprouts - sounds like the 70s to me. :-) I recently
>> had a burger from a place that makes 'em just like the ones that I got
>> when I was 12 or so. By any comparison, an awful burger. I thought it
>> was OK and it must be that we eat foods like that in context with all
>> our memories and experiences. There's no other rational explanation why
>> I'd down such a thing! :-)
>
> News flash. Avocado and alfalfa sprouts have not gone out of date. I
> like avocado and I like alfalfa sprouts, so I'll like the burger. By
> your definition, I shouldn't have lettuce, tomato and onion on my
> burger either because it's too dated.
>>
>> Don't forget that Dan White gassed himself.
>
> He committed suicide (carbon monoxide). Gassed himself sounds like he
> farted to death.
>
>> Rumor has it that there were Twinkie wrappers strewn all about his body. :-)
>
> He was a very troubled man. Glad you can find humor in it, I can't.

I'm well aware that he was a troubled guy. I still hate his guts. Sorry
about that - you can't please everybody.

>
>> My wife and I arrived in
>> SF the day DW murdered the mayor and Harvey Milk. "Welcome to San
>> Francisco" was my thought at the time. Then came Jonestown. Ay carumba!
>
> It was not a fun time for San Franciscans either.

I know how it went down for you San Franciscans, I was there. If I was
in my little state it would have been just another daily news item.
Frankly, I wish I had stayed home. That's life for ya. I'll always be an
admirer of Dianne Feinstein because to this day, I can't get that image
of her on TV on that day out of my head. I suspect that I always will.

In article >,
sf > wrote:

> On Wed, 17 Mar 2010 08:51:33 -1000, dsi1 > wrote:
>
> > The last time I had a Snowball was a couple of years ago - it's a
> > food that puts me squarely on memory lane, although that's a path I
> > don't want to go down very often - it's too darn sweet!
>
> I took a trip down memory lane for lunch today. Ate at one of the
> original burger places in the city that ground their own meat. Up to
> this, my favorite burger topping has been San Marino chili sauce...
> but today I realized how sweet it is. Not having that again. I'll
> order avocado and alfalfa sprouts next time.

Don't forget the bacon. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Wed, 17 Mar 2010 21:10:33 -0600, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > On Wed, 17 Mar 2010 08:51:33 -1000, dsi1 > wrote:
> >
> > > The last time I had a Snowball was a couple of years ago - it's a
> > > food that puts me squarely on memory lane, although that's a path I
> > > don't want to go down very often - it's too darn sweet!
> >
> > I took a trip down memory lane for lunch today. Ate at one of the
> > original burger places in the city that ground their own meat. Up to
> > this, my favorite burger topping has been San Marino chili sauce...
> > but today I realized how sweet it is. Not having that again. I'll
> > order avocado and alfalfa sprouts next time.
>
> Don't forget the bacon. <g>

No bacon for me, thanks. I don't like it on my burger.

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

sf > wrote in news:vhc3q51fkt5m6107nsid95gut7j6artg16@
4ax.com:

> On Wed, 17 Mar 2010 21:10:33 -0600, Omelet >
> wrote:
>
>> In article >,
>> sf > wrote:
>>
>> > On Wed, 17 Mar 2010 08:51:33 -1000, dsi1 > wrote:
>> >
>> > > The last time I had a Snowball was a couple of years ago - it's a
>> > > food that puts me squarely on memory lane, although that's a path I
>> > > don't want to go down very often - it's too darn sweet!
>> >
>> > I took a trip down memory lane for lunch today. Ate at one of the
>> > original burger places in the city that ground their own meat. Up to
>> > this, my favorite burger topping has been San Marino chili sauce...
>> > but today I realized how sweet it is. Not having that again. I'll
>> > order avocado and alfalfa sprouts next time.
>>
>> Don't forget the bacon. <g>
>
> No bacon for me, thanks. I don't like it on my burger.
>


Nothing beats a bacon and egg burger with BBQ sauce and lettuce, with a
double strength coffee, first thing in the morning.



--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.

Peter wrote:

> Nothing beats a bacon and egg burger with BBQ sauce and lettuce, with a
> double strength coffee, first thing in the morning.


'You alarm me!' said the King. 'I feel faint— Give me a ham sandwich!'

On which the Messenger, to Alice's great amusement, opened a bag that hung
round his neck, and handed a sandwich to the King, who devoured it greedily.

'Another sandwich!' said the King.

'There's nothing but hay left now,' the Messenger said, peeping into the
bag.

'Hay, then,' the King murmured in a faint whisper.

Alice was glad to see that it revived him a good deal. 'There's nothing like
eating hay when you're faint,' he remarked to her, as he munched away.

'I should think throwing cold water over you would be better,' Alice
suggested: 'or some sal-volatile.'

'I didn't say there was nothing better,' the King replied. 'I said there was
nothing like it.' Which Alice did not venture to deny.

--from _Through The Looking-Glass_

Bob

On Wed, 17 Mar 2010 21:10:33 -0600, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> On Wed, 17 Mar 2010 08:51:33 -1000, dsi1 > wrote:
>>
>> > The last time I had a Snowball was a couple of years ago - it's a
>> > food that puts me squarely on memory lane, although that's a path I
>> > don't want to go down very often - it's too darn sweet!
>>
>> I took a trip down memory lane for lunch today. Ate at one of the
>> original burger places in the city that ground their own meat. Up to
>> this, my favorite burger topping has been San Marino chili sauce...
>> but today I realized how sweet it is. Not having that again. I'll
>> order avocado and alfalfa sprouts next time.
>
>Don't forget the bacon. <g>

Bits! <g>

On Mar 17, 4:11*pm, Ranée at Arabian Knits >
wrote:
> In article
> >,
> *Cindy Hamilton > wrote:
>
> > Cheese is a nice addition to a salad for people who like cheese.
>
> > I'm not enough of a pill to send the salad back when it arrives
> > covered
> > in orange shreds. *Goodness gracious! *Couldn't they use some
> > more imaginative vegetable instead? *I suppose cheese keeps
> > better than veggies and is considered "posh" by most people.
> > If the menu at least said "Salad with cheese", I could ask
> > for the cheese to be left off.
>
> * *Most places we've eaten describe their salads at least a little bit
> on the menu. *If not, the waiters are perfectly willing to do so, we've
> found. *I don't think I've been surprised, too much anyway, by something
> like that in a long time. *The nicer restaurants have gorgonzola or
> roquefort on their salads, maybe parmesan, and the lower end places have
> cheddar/monterey jack. *Depending on what is in the salad, there might
> be feta or fresh mozzarella. *Most salads don't seem to have cheese in
> them. *Maybe you just have had bad luck in your neck of the woods.

If it's not mentioned on the menu, I never remember to ask about it.
I
just can't get it through my thick head that restaurants put cheese
on salad. I fall into that trap over and over at Hooters, which we
visit
once or twice a year. Luckily, the vast majority of restaurants that
we go to are Asian, so cheese is not a factor.

> > I used to go often to a place that sprinkled a tablespoon of
> > lentils on the salad. *Now that was different, interesting,
> > and welcome.
>
> * *I'd rather have sunflower seeds. *If I want a lentil salad, I'll get
> a lentil salad. *I like crunch in the salad. *My husbands bugaboo is
> that he can't stand fruit in salad and so has to dodge pears, apples,
> grapes, raisins, dried cranberries, etc, which are sometimes mentioned,
> but in each salad, or not mentioned at all.

I'm with your husband. The gorgonzola salad that I mentioned also
has dried cranberries, which I can tolerate or push aside.

Oh, well. I'm not going to change anything by whining about it
on Usenet. Time to find my inner stoic.

Cindy Hamilton

In news:rec.food.cooking, brooklyn1 > posted on
Thu, 18 Mar 2010 08:32:28 -0400 the following:

> On Wed, 17 Mar 2010 21:10:33 -0600, Omelet >
> wrote:
>
> > Don't forget the bacon. <g>
>
> Bits! <g>

I once made my own bacon bits. It's amazing how little bacon you end up
with after you cook a whole package, then put the strips in the food
processor to make them into "bits". It was like some of the matter was
converted to energy, which then floated off into the aether. I felt like
I got three tablespoons of bacon bits from a whole package of bacon.

Damaeus

In article >,
brooklyn1 > wrote:

> On Wed, 17 Mar 2010 21:10:33 -0600, Omelet >
> wrote:
>
> >In article >,
> > sf > wrote:
> >
> >> On Wed, 17 Mar 2010 08:51:33 -1000, dsi1 > wrote:
> >>
> >> > The last time I had a Snowball was a couple of years ago - it's a
> >> > food that puts me squarely on memory lane, although that's a path I
> >> > don't want to go down very often - it's too darn sweet!
> >>
> >> I took a trip down memory lane for lunch today. Ate at one of the
> >> original burger places in the city that ground their own meat. Up to
> >> this, my favorite burger topping has been San Marino chili sauce...
> >> but today I realized how sweet it is. Not having that again. I'll
> >> order avocado and alfalfa sprouts next time.
> >
> >Don't forget the bacon. <g>
>
> Bits! <g>

Nah, they fall out!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
Damaeus > wrote:

> In news:rec.food.cooking, brooklyn1 > posted on
> Thu, 18 Mar 2010 08:32:28 -0400 the following:
>
> > On Wed, 17 Mar 2010 21:10:33 -0600, Omelet >
> > wrote:
> >
> > > Don't forget the bacon. <g>
> >
> > Bits! <g>
>
> I once made my own bacon bits. It's amazing how little bacon you end up
> with after you cook a whole package, then put the strips in the food
> processor to make them into "bits". It was like some of the matter was
> converted to energy, which then floated off into the aether. I felt like
> I got three tablespoons of bacon bits from a whole package of bacon.
>
> Damaeus

That is why I quit trying to make them. I found that the pre-made ones
were cheaper.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Damaeus wrote:
>
> I once made my own bacon bits. It's amazing how little bacon you end up
> with after you cook a whole package, then put the strips in the food
> processor to make them into "bits". It was like some of the matter was
> converted to energy, which then floated off into the aether. I felt like
> I got three tablespoons of bacon bits from a whole package of bacon.

Cooked bacon is somehow porous. If you put it through a food processor
it can collapse. Doing it by hand the bits are crumbled, a less intense
process. I bet the processed powder is intense.

In news:rec.food.cooking, Omelet > posted on Thu, 18
Mar 2010 12:34:47 -0600 the following:

> In article >,
> Damaeus > wrote:
>
> > I once made my own bacon bits. It's amazing how little bacon you end
> > up with after you cook a whole package, then put the strips in the
> > food processor to make them into "bits". It was like some of the
> > matter was converted to energy, which then floated off into the
> > aether. I felt like I got three tablespoons of bacon bits from a
> > whole package of bacon.
>
> That is why I quit trying to make them. I found that the pre-made ones
> were cheaper.

I don't even like the premade bacon bits, especially not the imitation
ones. I like it crispy. I just continue to fry my own bacon, and I'll
just break strips into pieces and drop them on my potato soup.

Damaeus

On Thu, 18 Mar 2010 05:03:02 GMT, PLucas1
> wrote:

>Nothing beats a bacon and egg burger with BBQ sauce and lettuce, with a
>double strength coffee, first thing in the morning.

Then you might also like the "croque madame" featured this morning in
the LA Times (and just *look* at the calorie count):

http://www.latimes.com/features/food...879,full.story

Croque-madame

Total time: 45 minutes, plus cooling time for the béchamel

Servings: 6

Note: Adapted from La Dijonaise Café et Boulangerie in Culver City.
The restaurant uses bread from a local bakery and recommends
pullman-type bread for the sandwiches.

Béchamel sauce

2 cups milk
1/4 cup (1/2 stick) butter
1/3 cup plus 1 1/2 tablespoons flour
Salt and pepper
Pinch nutmeg

1. In a medium, heavy-bottom saucepan, heat the milk over medium heat
just until bubbles appear around the edge. Reduce the heat and keep
the milk warm over very low heat.

2. Meanwhile, in a large, heavy-bottom saucepan, melt the butter over
low heat. When it bubbles, whisk in the flour and continue to cook
until the mixture forms a golden roux, 3 to 4 minutes.

3. Whisking constantly, add the warm milk in a steady stream. Bring
the mixture to a gentle simmer and continue to whisk until the sauce
thickens, about 10 minutes. Season to taste with one-half teaspoon
salt and a few grinds of black pepper, along with the nutmeg, or to
taste. Remove from heat and set aside until cooled. This makes about 2
cups sauce.

Sandwich assembly

1/4 cup (1/2 stick) butter
12 slices sandwich bread
12 slices ham
Prepared béchamel sauce

6 slices Swiss cheese, diced
2 cups shredded mozzarella cheese
Salt and pepper
6 eggs, fried sunny-side up

1. Heat the oven to 350 degrees.

2. Butter 6 slices of bread. Top each slice of bread with 2 slices of
ham, then divide the béchamel sauce evenly between the sandwiches,
spreading it over the ham. Top each of the sandwiches with a second
slice of bread.

3. In a small bowl, toss together the diced Swiss cheese and the
mozzarella. Season the mixture with one-fourth teaspoon salt and a few
grinds of pepper, or to taste.

4. Divide the cheese mixture evenly between the sandwiches, mounding
it on top of each sandwich.

5. Place the sandwiches on a baking sheet and bake until the cheese is
melted, 5 to 8 minutes, depending on the oven. This may need to be
done in more than one batch.

6. Top each sandwich with a fried egg and serve immediately.

Each sandwich: 699 calories; 38 grams protein; 40 grams carbohydrates;
1 gram fiber; 43 grams fat; 23 grams saturated fat; 334 mg.
cholesterol; 8 grams sugar; 1,660 mg. sodium.

Terry "Squeaks" Pulliam Burd

--

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

In news:rec.food.cooking, Doug Freyburger > posted on
Thu, 18 Mar 2010 19:17:04 +0000 (UTC) the following:

> Damaeus wrote:
>
> > I once made my own bacon bits. It's amazing how little bacon you end
> > up with after you cook a whole package, then put the strips in the
> > food processor to make them into "bits". It was like some of the
> > matter was converted to energy, which then floated off into the
> > aether. I felt like I got three tablespoons of bacon bits from a
> > whole package of bacon.
>
> Cooked bacon is somehow porous. If you put it through a food processor
> it can collapse. Doing it by hand the bits are crumbled, a less intense
> process. I bet the processed powder is intense.

Well, I didn't grind it to a powder, but just until they were crumbs about
the size of BBs and pellets.

Damaeus

On 3/17/2010 2:12 PM, Omelet wrote:
> In >,
> atec 77<"atec 77 > wrote:
>
>> Omelet wrote:
>>> In >,
>>> > wrote:
>>>
>>>> On Wed, 17 Mar 2010 00:09:22 -0600, >
>>>> wrote:
>>>>
>>>>> I've not ever really liked Twinkies, but I adore Hostess Ding Dongs!
>>>>> Not allowed myself one tho' for quite some time tho'.<sigh>
>>>> Are ding dongs the ones that are covered in coconut?
>>>
>>> No, cream filled devils food cake covered in a chocolate shell. ;-d
>> Personally I prefer Jaffa's
>
> whussat'???
>
> There are always moon pies.<eg>

Oddly enough, moon pies are a popular snack item in Korea. Heck, they
probably think they invented the stuff. OTOH, I've never seen a Korean
banana moon pie, nor do they have any Yoo-hoo to wash that pie down with
- no wonder they always seem to be so angry. :-)

In news:rec.food.cooking, Ranee at Arabian Knits >
posted on Thu, 18 Mar 2010 13:47:27 -0700 the following:

> In article >,
> Damaeus > wrote:
>
> > I don't even like the premade bacon bits, especially not the imitation
> > ones. I like it crispy. I just continue to fry my own bacon, and I'll
> > just break strips into pieces and drop them on my potato soup.
>
> I don't like breaking them up after they are fried. I use my kitchen
> shears to cut up the bacon as it goes into the pan. Then, when I'm
> finished, it is cooked and already in little bits.

Might not be a bad idea. I do cut the layers of bacon in half before
frying them, just so they can be manipulated in the pan more easily. I
might try cutting them into one-inch pieces, but I figured such small
pieces would be more difficult to arrange in a single layer.

Damaeus

On Thu, 18 Mar 2010 14:21:37 -1000, dsi1
> wrote:

> Yoo-hoo to wash that pie down with
> - no wonder they always seem to be so angry. :-)

YooHoo is a drink? Didn't know.

--
http://picasaweb.google.com/sf.usenet

On Thu, 18 Mar 2010 19:57:32 -0700, Ranee at Arabian Knits
> wrote:

> In article >,
> Damaeus > wrote:
> >
> > Might not be a bad idea. I do cut the layers of bacon in half before
> > frying them, just so they can be manipulated in the pan more easily. I
> > might try cutting them into one-inch pieces, but I figured such small
> > pieces would be more difficult to arrange in a single layer.
>
> Do you bake or fry them? I fry them, so it's not a big deal if they
> overlap, I'm stirring them around as they cook.
>
If you want them small after cooking, it makes sense to cut them
smaller before cooking... what a waste of time to do it any other way!

--
http://picasaweb.google.com/sf.usenet