In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > you are too chickenshit and lazy to put up your own cooking website, even
> > tho' you have plenty of material to do so.
>
> The criticisms I level at www.shittyfoodfordesperatevirgins.ca have nothing
> to do with the structure of the site. I criticize the CONTENT of the site,
> as posted by Stu-pid on RFC. The site can be the prettiest one on the entire
> world-wide web, but shitty recipes are still shitty recipes. I don't post
> shitty recipes on RFC, and when Stu-pid does so I feel free to point out how
> shitty they are. I am criticizing RECIPES. They just happen to be all
> collected on that one ****ed-up site.
>
> Bob

You are avoiding the challenge. <G>

Once again, I dare you to put up a recipe/cooking site.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Bryan replied to Om:

>> A successful website will cater to everyone.
>
> Did you think before you wrote that?

Om's just bored, so she decided to pick a fight. Some women are like that.
Maybe it stems from some issues in Om's childhood, but that's not my problem
to fix. I just find it tiresome.

Bob

In article
>,
Food Snob® > wrote:

> > A successful website will cater to everyone.
>
> Did you think before you wrote that?

Actually, yes I did.
Having been directly involved in teaching cooking to a couple of good
friends, I actually have a direct perspective on this subject, and would
teach basic cooking skills for free if I had the time and indirect
income.

You obviously have no idea how many have no skills whatsoever. One of my
co-students back in college asked me how to bake a damned ham steak for
her boyfriend, then got frustrated when I told her the exact same thing
her mom had already told her over the phone!

Some people have zero cooking skills and need _exact_ directions.

Even if and when using packaged ingredients.

>
> > Not just the elite like you!
>
> Elite? So eschewing dairy substitutes is elite?

Actually, yes. Welcome to modern reality. ;-)


> Making sauces from
> real ingredients instead of packets or canned condensed soups is
> elite?

Unfortunately, YES!

>
> > Lighten up and get real please. ;-) *I have yet to see you trash others
> > here when we do threads like comfort foods and white trash foods.
>
> Then you haven't been reading carefully.

Neither have you babe! You obviously have no clu' about just how bad
the "modern" world is. Most people's idea of "cooking" is nuking TV
dinners.

And I am unfortunately dead serious about that!
Using packaged and canned ingredients is a baby step in the right
direction and there is no sin in starting that way.

More sophisticated, "real" recipes can go from there as a total neophyte
to cooking gains experience!

>
> > Many of us like that kind of thing once in awhile.
>
> There's nothing wrong with a little food slumming.

Did you think before writing that?
You just contradicted yourself. ;-)

Look. Experienced cooks like us consider that to be "food slumming".
Less experienced or non-cookers just starting out have NO IDEA!.

I pity you for being so sheltered!
Perhaps I've seen more than you?


> Nothing at all.
> If the rest of us are like folks who occasionally take a few hits off
> a joint at a rock concert, Stu is like a crack dealer. Notice that
> the first time he was asked for a recipe by zxcvbob after zxcvbob had
> defended him, he posted something with canned milk, margarine and
> "Whipped topping" in the ingredients list.

So ****ing what?
I have actually (on extremely rare occasions) used Cool Whip or Ready
Whip on things.

I repeats, so what? Get over yourself already!

You can peruse my Thanksgiving 2009 series at Picasa to see that I
actually made real honest to gods whipping cream to top an apple pie I
bought from the local grocery store bakery because I am NOT much of a
baker and have no shame in admitting it.

> >
> > You are setting off my occasional hankering for blue box mac and
> > cheese... so please knock it off.
>
> Consistent with the above ingredient list, perhaps you could
> substitute "nonfat dry milk powder" and "nondairy creamer" for the
> milk in your Kraft dinner.

And what if I do? Does that make me trash?
I generally use 1/2 and 1/2 for that rare treat actually. <g>

I use non-dairy creamer in hot V-8 juice at work actually.
I can store that in my locker instead of having piggy co-workers steal
my heavy cream out of the refrigerator in the break room. ;-p

If I get serious about mac and cheese, I use the convection oven and a
pan of boiled twisty tri-colored pasta, 1/2 and 1/2 and cream Havarti
with a small amount of cheddar/jack mixed in and topped with fresh
ground Parmesan.

But that's when I'm ambitious...

A neophyte cook attempting to learn would do better starting out with
Kraft instead of Michelinas.

>
> > <g> *I may just go for a box of Velveeta...
>
> Hey, you could try the "Velveeta mexican [sic] pasteurized process
> cheese spread with jalapeno pepper."
>
>
> --Bryan

I generally eat Velveeta straight up, cold sliced from the 'frige. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"Bob Terwilliger" > wrote:

> Bryan replied to Om:
>
> >> A successful website will cater to everyone.
> >
> > Did you think before you wrote that?
>
> Om's just bored, so she decided to pick a fight. Some women are like that.
> Maybe it stems from some issues in Om's childhood, but that's not my problem
> to fix. I just find it tiresome.
>
> Bob

You are SO going to be in for that whey Lyn reads if. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On May 8, 7:53*am, Omelet > wrote:
> In article
> >,
> *Food Snob® > wrote:
>
> > > A successful website will cater to everyone.
>
> > Did you think before you wrote that?
>
> Actually, yes I did.
> Having been directly involved in teaching cooking to a couple of good
> friends, I actually have a direct perspective on this subject, and would
> teach basic cooking skills for free if I had the time and indirect
> income.
>
> You obviously have no idea how many have no skills whatsoever. One of my
> co-students back in college asked me how to bake a damned ham steak for
> her boyfriend, then got frustrated when I told her the exact same thing
> her mom had already told her over the phone!
>
> Some people have zero cooking skills and need _exact_ directions.
>
> Even if and when using packaged ingredients.
>
>
>
> > > Not just the elite like you!
>
> > Elite? *So eschewing dairy substitutes is elite? *
>
> Actually, yes. Welcome to modern reality. ;-)
>
> > Making sauces from
> > real ingredients instead of packets or canned condensed soups is
> > elite?
>
> Unfortunately, YES!
>
>
>
> > > Lighten up and get real please. ;-) *I have yet to see you trash others
> > > here when we do threads like comfort foods and white trash foods.
>
> > Then you haven't been reading carefully.
>
> Neither have you babe! *You obviously have no clu' about just how bad
> the "modern" world is. Most people's idea of "cooking" is nuking TV
> dinners.

And many of those are better put together than some of the crap on
Foodforu.com.
>
> And I am unfortunately dead serious about that!
> Using packaged and canned ingredients is a baby step in the right
> direction and there is no sin in starting that way.

No, it's a baby step in the wrong direction.
>
> More sophisticated, "real" recipes can go from there as a total neophyte
> to cooking gains experience!
>
Recipes don't have to be sophisticated to have only decent
ingredients. Interesting that Bob T. and I have been arguing one side
of this. We couldn't be further apart in cooking styles. He could be
described as "sophisticated," whereas I am not, yet we both reject
crappy ingredients. I'm am a person of few ingredients, and simple
tastes, and I've been teaching my wife--"a total neophyte"--to cook
without introducing bad habits.
>
> > > Many of us like that kind of thing once in awhile.
>
> > There's nothing wrong with a little food slumming.
>
> Did you think before writing that?
> You just contradicted yourself. ;-)

No, I'm contrasting "a little" with a consistent pattern of crappy
cooking.
>
> Look. Experienced cooks like us consider that to be "food slumming".
> Less experienced or non-cookers just starting out have NO IDEA!.
>
> I pity you for being so sheltered!
> Perhaps I've seen more than you?

I've seen plenty, and have eaten a lot of crappy food.
>
> > Nothing at all.
> > If the rest of us are like folks who occasionally take a few hits off
> > a joint at a rock concert, Stu is like a crack dealer. *Notice that
> > the first time he was asked for a recipe by zxcvbob after zxcvbob had
> > defended him, he posted something with canned milk, margarine and
> > "Whipped topping" in the ingredients list.
>
> So ****ing what?
> I have actually (on extremely rare occasions) used Cool Whip or Ready
> Whip on things.

And you don't think that's trashy. Boy, are your standards low.
>
> I repeats, so what? *Get over yourself already!
>
> You can peruse my Thanksgiving 2009 series at Picasa to see that I
> actually made real honest to gods whipping cream to top an apple pie I
> bought from the local grocery store bakery because I am NOT much of a
> baker and have no shame in admitting it.
>
There are good bought pies and crappy bought pies.
>
> > > You are setting off my occasional hankering for blue box mac and
> > > cheese... so please knock it off.
>
> > Consistent with the above ingredient list, perhaps you could
> > substitute "nonfat dry milk powder" and "nondairy creamer" for the
> > milk in your Kraft dinner.
>
> And what if I do? Does that make me trash?

No, it makes what you just prepared trash.

> I generally use 1/2 and 1/2 for that rare treat actually. <g>
>
> I use non-dairy creamer in hot V-8 juice at work actually.

That is trashy.

> I can store that in my locker instead of having piggy co-workers steal
> my heavy cream out of the refrigerator in the break room. ;-p

Sounds like you have both a low food standards issue, and a bad
workplace issue. You could guess what I'd suggest, putting
"adulterated" heavy cream into the fridge.
>
> If I get serious about mac and cheese, I use the convection oven and a
> pan of boiled twisty tri-colored pasta, 1/2 and 1/2 and cream Havarti
> with a small amount of cheddar/jack mixed in and topped with fresh
> ground Parmesan.
>
> But that's when I'm ambitious...
>
> A neophyte cook attempting to learn would do better starting out with
> Kraft instead of Michelinas.
>
Michelinas might well be better tasting than the stuff made from the
orange powder. I stay away from their stuff because a few weeks ago
my local grocer had them for 44 cents, and I looked at the ingredients
on a couple of the items, and they had hydrogenated oils.
>
> > > <g> *I may just go for a box of Velveeta...
>
> > Hey, you could try the "Velveeta mexican [sic] pasteurized process
> > cheese spread with jalapeno pepper."
>
> > --Bryan
>
> I generally eat Velveeta straight up, cold sliced from the 'frige. <g>
> --
> Peace! Om

--Bryan

"Omelet" wrote
> Food Snob® wrote:

>> "low cal margarine," Egg Beaters, "reduced calorie tub
>> margarine," "egg substitute," "whipped topping," "EnerG egg replacer,"
>> "margarine," "frozen egg substitute," "vegetable shortening,"
>> reduce fat cream of chicken soup," instant chicken bouillon,
>> "amaretto-flavored nondairy creamer."

> If you would bother to look, there are hundreds of recipes there and
> many contain "real" ingredients. The rest are posted for those who are
> not as well trained in the culinary arts as you are Bryan.

Actually, read more like some were geared to a special diet need. I trimmed
down to just the more obvious ones (removing several that are used with
crockpot cookery due to the difference in it's cooking style). Some of
those are for the lactose intolerant. Others for cholestrol reduction. I
also trimmed the ones a person on a kidney cancer diet has to adapt to.

Without seeing the actual recipes, I can't assume they are truely 'bad' just
from the list.

Here's a sample of 3 which were targetted to a special need so use at least
1 'odd' ingredient or difference in cooking to achieve the desired result.

---------- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Curried Porky Loins
Categories: Xxcarol, Pork, Low-sodium
Yield: 3 Servings

3 ea Pork loin steaks, 1" thick
2 c Chicken broth - low-sodium
1/2 tb Jamacian curry mix
1/2 c Cubed fresh tomato
3 tb Sour cream

Well, ya gotta realize I got 15 bags of cut down perfect pork loin, 3 per
bag as there are 3 of us. I suppose one is supposed to make those things
whole but we cant eat that much meat up, so we cut it to 1-1.5 inches
thick
and froze it. BJ's had a good sale and we got enough for 15 freezer bags.
Since then, I've been devising ways to make it up. Here is another and
it's
a winner! You can easily expand this recipe to 4-6 people just by putting
in more pork loin pieces.

Using a large frying pan, add the stock (mine is home made and salt free)
and the curry mix. The flavor should be pretty hot. Add more if you want
or reduce if you aren't into 'hot'. Get this simmering while you add the
defrosted pork loin. Chop and add tomato (I didnt bother to skin it).
Flip
your loins when one side is white, and reduce heat to bare simmer.

Let cook til you reach what you feel is safe for pork (10 mins bare simmer
for us) then remove the loin bits and slice against the grain. Add sour
cream to the rest of the pan and cook down while you slice the meat (about
2 mins). Serve the sauce over the meat.

Warning, this cooks faster than you think so start the rice before the
pork
loin or it will not be ready!

Save the excess 'gravy' for other things such as a fast oil free pan-fry
of
pre-cooked potato bits from the fridge.

Optional variations: It's actually great without the sour cream but it's
HOT that way and Charlotte won't eat things that hot ;-). Tomatoes can be
canned and I am sure green beans would work too. Unless you add a salted
stock or salty canned tomatoes, this dish is very low-sodium with fresh
tomatoes being the main sodium contained.

Serving suggestions: With rice and a green vegetable such as brussel
sprouts, brocolli, green beans, or bok choy.

From the Virginia Beach kitchen of: xxcarol 4NOV2007

-----

---------- Recipe via Meal-Master (tm) v8.05

Title: Candied Carrots
Categories: Diabetic, Vegetables, Low-fat
Yield: 4 Servings

4 Carrots (sliced)
1 ts Salt
2 tb Brown sugar replacement
2 ts Butter or margarine
1/2 c Lo-cal cream soda

Place sliced carrots in saucepan and cover with water; add salt. Cook
until crisp-tender; drain. Place in baking dish. Sprinkle carrots with
brown sugar replacement; dot with butter; add cream soda (or any white
soda). Bake at 350F for 30 minutes. Turn carrots gently 2 or 3 times
during baking. 1 serving = 1 vegetable, 1/2 fat calories = 47

File ftp://ftp.idiscover.co.uk/pub/food/m...s/diabetic.zip

-----

---------- Recipe via Meal-Master (tm) v8.05

Title: Creamy, Fat-Free Mashed Potatoes (D)
Categories: Vegetables, Side dish, Low-fat
Yield: 1 servings

1 to 1 1/2 potatoes per
Person
1 ts Onion powder
1/4 ts Garlic powder

Figure on 1 to 1 1/2 potatoes per person. Peel and cut the potatoes into
large chunks. Boil in enough water to cover, seasoned with onion and
garlic powders, for 20 to 30 minutes.

Drain the cooking water, return the potatoes to the pot and place them on
the hot burner for 1 minute to remove excess moisture. With a potato
masher, mash the potatoes until they are free of lumps. An electric mixer
will speed the process.

**TIP: For a rich, creamy texture without fat, whip in evaporated skim
milk. Add a dash of pepper and whip until fluffy.

From Prevention's Quick & Healthy Cooking, Fall 1992

-----

"Food Snob®" wrote
Omelet wrote:

> That's the first time I can recall being described as "well trained in
> the culinary arts."

I wouldnt know. I've not noted any recipes posted by you. I'm not saying
you havent posted any, just that I havent noticed them.

> I'm a very simple cook, who often plans meals
> around what is on sale. I do insist on quality ingredients, though
> that doesn't mean pricey.

I think OM's objection is what you think of as 'quality' and what doesnt
'qualify' for that.

> Some "ingredients" are so trashy that they
> can never be justified, like Cool Whip or "hollandaise sauce mix
> packet."

Cool Whip? Non-dairy right? Might be useful in small amounts if it's low
lactose and someone had to avoid that.

Hollendaise sauce mix, I'd be hard put to use that too but ran into a recipe
that used it for a 'baked not fried' potato 'country fry' sort of thing.
Not my cuppa-tea there but what I mix up may not be all that far off (just
less salt).

Mine use flour, dry milk powder, calamansi powder, black pepper, and
hot-sweet paprika or jamacian curry powder (no, it's not a hollendaise, but
a little bit like what the packet would have in it). Egg dip then roll in
the mix and bake after light brush of olive oil. I wouldnt be 'offended' to
try a packet of hollendaise and see how we liked it.

>> Not just the elite like you!

> Elite? So eschewing dairy substitutes is elite? Making sauces from
> real ingredients instead of packets or canned condensed soups is
> elite?

There's nothing wrong with a few convenience foods.

>> Lighten up and get real please. ;-) I have yet to see you trash others
>> here when we do threads like comfort foods and white trash foods.

> Then you haven't been reading carefully.

No she probably hasnt. We first conversed when I posted a requested recipe
and you trashed it. It was if memory serves, an adaption of one for a
person on a special dietary need probably since that tends to be most of my
posted recipes here.

>> Many of us like that kind of thing once in awhile.

>> You are setting off my occasional hankering for blue box mac and
>> cheese... so please knock it off.

> Consistent with the above ingredient list, perhaps you could
> substitute "nonfat dry milk powder" and "nondairy creamer" for the
> milk in your Kraft dinner.

Dry milk powder will work though not optimal. Better is a small can of
condensed milk if a person doesnt drink milk commonly so hasnt got it in
stock that often.

>> <g> I may just go for a box of Velveeta...

> Hey, you could try the "Velveeta mexican [sic] pasteurized process
> cheese spread with jalapeno pepper."

Hehehe I *like* to slum with that stuff at times.

Remove stem from fresh shiitakes, oil cap with olive oil then flip over,
dust with arrowroot and fill to even with a mix of the velveeta mexican
cheese spread then top with a fresh slice of tomato and some minced black
olives. Bake until you see it slightly browning.

Sure I can make my own cheese mix, but this was one I'd make for my guys at
middle of the 5pm to 5am shift with the toaster oven. You can prep it the
afternoon before work and it holds nicely.

Omelet wrote:
> In article
> >,
> Food Snob® > wrote:
>
>>> A successful website will cater to everyone.
>> Did you think before you wrote that?
>
> Actually, yes I did.
> Having been directly involved in teaching cooking to a couple of good
> friends, I actually have a direct perspective on this subject, and would
> teach basic cooking skills for free if I had the time and indirect
> income.
>
> You obviously have no idea how many have no skills whatsoever. One of my
> co-students back in college asked me how to bake a damned ham steak for
> her boyfriend, then got frustrated when I told her the exact same thing
> her mom had already told her over the phone!
>
> Some people have zero cooking skills and need _exact_ directions.
>
> Even if and when using packaged ingredients.
>
>>> Not just the elite like you!
>> Elite? So eschewing dairy substitutes is elite?
>
> Actually, yes. Welcome to modern reality. ;-)
>
>
>> Making sauces from
>> real ingredients instead of packets or canned condensed soups is
>> elite?
>
> Unfortunately, YES!
>
>>> Lighten up and get real please. ;-) I have yet to see you trash others
>>> here when we do threads like comfort foods and white trash foods.
>> Then you haven't been reading carefully.
>
> Neither have you babe! You obviously have no clu' about just how bad
> the "modern" world is. Most people's idea of "cooking" is nuking TV
> dinners.
>
> And I am unfortunately dead serious about that!
> Using packaged and canned ingredients is a baby step in the right
> direction and there is no sin in starting that way.
>
> More sophisticated, "real" recipes can go from there as a total neophyte
> to cooking gains experience!
>
>>> Many of us like that kind of thing once in awhile.
>> There's nothing wrong with a little food slumming.
>
> Did you think before writing that?
> You just contradicted yourself. ;-)
>
> Look. Experienced cooks like us consider that to be "food slumming".
> Less experienced or non-cookers just starting out have NO IDEA!.
>
> I pity you for being so sheltered!
> Perhaps I've seen more than you?
>
>
>> Nothing at all.
>> If the rest of us are like folks who occasionally take a few hits off
>> a joint at a rock concert, Stu is like a crack dealer. Notice that
>> the first time he was asked for a recipe by zxcvbob after zxcvbob had
>> defended him, he posted something with canned milk, margarine and
>> "Whipped topping" in the ingredients list.
>
> So ****ing what?
> I have actually (on extremely rare occasions) used Cool Whip or Ready
> Whip on things.
>
> I repeats, so what? Get over yourself already!
>
> You can peruse my Thanksgiving 2009 series at Picasa to see that I
> actually made real honest to gods whipping cream to top an apple pie I
> bought from the local grocery store bakery because I am NOT much of a
> baker and have no shame in admitting it.
>
>>> You are setting off my occasional hankering for blue box mac and
>>> cheese... so please knock it off.
>> Consistent with the above ingredient list, perhaps you could
>> substitute "nonfat dry milk powder" and "nondairy creamer" for the
>> milk in your Kraft dinner.
>
> And what if I do? Does that make me trash?
> I generally use 1/2 and 1/2 for that rare treat actually. <g>
>
> I use non-dairy creamer in hot V-8 juice at work actually.
> I can store that in my locker instead of having piggy co-workers steal
> my heavy cream out of the refrigerator in the break room. ;-p
>
> If I get serious about mac and cheese, I use the convection oven and a
> pan of boiled twisty tri-colored pasta, 1/2 and 1/2 and cream Havarti
> with a small amount of cheddar/jack mixed in and topped with fresh
> ground Parmesan.
>
> But that's when I'm ambitious...
>
> A neophyte cook attempting to learn would do better starting out with
> Kraft instead of Michelinas.
>
>>> <g> I may just go for a box of Velveeta...
>> Hey, you could try the "Velveeta mexican [sic] pasteurized process
>> cheese spread with jalapeno pepper."
>>
>>
>> --Bryan
>
> I generally eat Velveeta straight up, cold sliced from the 'frige. <g>


The "Velveeta mexican [sic] pasteurized process cheese spread with
jalapeno pepper" actually tastes pretty good, but kind of expensive
for what it is. The regular Velveeta is good for some things but
I'm having trouble remembering what they are (I mean besides
giving a dog a pill) If I want really melty salty mild cheese, I
generally use American cheese slices -- the ones that say "cheese"
on the label, not "cheese product" or "cheese food" or "cheese
substitute."

A dubious ingredient that will surprise you if you give it a chance
is the huge (#10) cans of cheese sauce that they sell for making
ballpark nachos. It's a very good binder for hotdishes. I keep an
opened can of it in one of the freezers for just that use. It's
also good to stir just a little into your Blue Box mac and cheeze

Bob


Bob

Omelet wrote:
>
> In article >,
> Mark Thorson > wrote:
>
> > Stu wrote:
> > >
> > > Have you tried any of the recipes Bryan,
> > > if not you're in no position to point fingers.
> >
> > You obviously haven't tried many or perhaps even
> > all of the recipes you post. You post crap just
> > to pimp your sorry web site.
>
> So where the hell is YOUR website to compare Mark? You have no idea how
> much work building and maintaining one is.

That's like saying you have to be elected President
to criticize Obama. Stu just harvests random recipes,
most of them crap, and puts them up.

To be even a passable food web site, he'd have to TRY
every recipe and only post the good ones, or at least
rate the recipes by how good they are. He doesn't
do any of that. I doubt he even cooks at all.

> Until you have a basis of comparison, STFU!
>
> Put up or shut up.
>
> I freakin' DARE YOU TO TRY IT!!!

Did you take an Andy pill or something?

"Omelet" wrote
> Food Snob® wrote:

>> > A successful website will cater to everyone.
>>
>> Did you think before you wrote that?
>
> Actually, yes I did.
> Having been directly involved in teaching cooking to a couple of good
> friends, I actually have a direct perspective on this subject, and would
> teach basic cooking skills for free if I had the time and indirect
> income.

Ah but keep in mind, 'FoodSnob' picked that name for a reason. Bryan will
never understand (or will pretend not to) the culinarily clueless and will
seek to pick holes at even the ones who aren't.

> You obviously have no idea how many have no skills whatsoever. One of my
> co-students back in college asked me how to bake a damned ham steak for
> her boyfriend, then got frustrated when I told her the exact same thing
> her mom had already told her over the phone!
>
> Some people have zero cooking skills and need _exact_ directions.

hehehehe!

> And I am unfortunately dead serious about that!
> Using packaged and canned ingredients is a baby step in the right
> direction and there is no sin in starting that way.

There's no particular 'sin' in using them ever. It's what you do with them
and when that counts.

> Less experienced or non-cookers just starting out have NO IDEA!.

> I pity you for being so sheltered!
> Perhaps I've seen more than you?

Oh I've seen it all. For almost 7 years in Japan, I was a major resource to
help the 'kids' get by on military pay. The ones who didnt know more than a
TV dinner and microwave were spending 1,400$ a month to feed 2. Word of
mouth passed that I was feeding 3 for a total of 800$ so the Chief's would
pass my number to the young ones to meet me at the commisary then a trip to
the local markets and recipes to use. Basic cooking gear at the exchange.
We called it 'Easy scratch' meaning we *did* use cans and some basic sauce
packets. The truely clueless would come to my place and I'd show them how
to slice/dice an onion/potato/melon or whatever.

Shopping there was an interesting mix. Mashed potatoes from a box were
almost always cheaper than real ones so yes, used plenty if a recipe would
adapt to them. Cost reduction with use of raw produce though was the main
fix and to do that, you have to learn cooking basics.

Lets face it. You don't start a new cook who's only nuked TV dinners with
something like this (unless you are showing them what to do *with* it):

1 large head nappa/chinese cabbage
3 large carrots with tops
1 medium red onion
2 small yellow onions
1.5 cups dry rice
6 whole squid (body core about 4-5 inches)
2 sheets nori
1/2 cup dry shredded cuttlefish
6oz or so of firm tofu samwiched between 2 plates
bottle of roasted sesame oil
bottle of olive oil
bag of white flour
sugar
yeast
salt
2 eggs

Grin, I had to work with them to get them up to that.

Multiple recipes out of that BTW. First you show them how to load a
ricemaker using either the measure method (2 parts water, 1 dry rice) or
knuckle method (dry rice, then water to first joint of index finger when
placed gently at top of rice). Then you explain that the tofu is being
pressed of excess water and that's why the onions are on top of the upper
plate and we are draining the water every now and again as it collects.
Show differewnce in serrated knife and straight blade and why one works
better with some things but rarely except when cutting fresh bread does it
matter all that much (just easier to use the right one and faster most of
the time). Next you demo how to make a simple white bread (french sortof)
with the breadmaker. Then, slice bottom off nappa cabbage and show how to
chop both on long strips and some crosscut for dicing to small bits. Show
how to cross-cut carrots (making some in julianne matchsticks if they are
ready for that). Show how to mince off the greens from the carrot tops.

Dump cuttlefish and nori in large pot to simmer (now i use premade dashi
from a box). Cleaning squid is free in Japan normally but if you have ones
that still need it, show how. Chop tentacles off and oil lightly with olive
oil. Tofu should be ready. Slice then cube 1/2 to small bits. Slice
onions to wedges then smaller bits. Start frypan and carmelize onions then
add carrots. When carrots done, add cabbage and wilt. Remove pan and check
dashi. Check rice (rice should be about done). Chat for a little as you
remove 1 cup cooked rice of the 3 cups. Let that cool then mix with 1/2 the
carrot/onion/cabbage mix with the tentacles finely chopped and added. Dashi
should be ready. Remove dried cuttlefish and nori and set aside in fridge
for 2nd or 3rd use. Stuff squid with rice/onion/tentacle/cabbage/carrot
mix. Bake at 450F for 10 mins then flip over. Using dashi, add 1/2 the
remaining carrot/onion/cabbage mix and break eggs over it then stir to make
'egg thread'. Add your cubed tofu to the dashi. 'Soup's done'. Now slice
the rest of the tofu and panfry in sesame oil with a little olive oil for
about 2 mins a side.

Serve soup, rice, vegge mix, squid, and layer the pan fry tofu to the side
of the veggies. Bring out various condiments then gift them with the bread
from yesterday's loaf. Total time, about 45 mins after you lay everything
out, to time when you are eating.

Hehe I have alternatives that take 10 mins flat but the above shows the
complexity of teaching cooking and where it can be easy or hard to make it
all 'gel to a gestalt' for a new cook.

On Sat, 08 May 2010 04:10:58 -0500, Omelet wrote:

> In article
> >,
> Food Snob® > wrote:
>>
>> Go for it, dude, and enjoy your:
>> "low cal margarine," Egg Beaters, "reduced calorie tub
>> margarine," unspecified "pancake mix," cans of cream of mushroom
>> soup,
>> "egg substitute," "whipped topping," "EnerG egg replacer,"
>> unspecified
>> "margarine," "frozen egg substitute," "vegetable shortening,"
>> evaporated milk, frozen waffles (from a recipe called, "Eggs Benedict
>> without Real Eggs," which contains eggs), "american [sic] cheese,"
>> frozen hash browns, "cream of chicken soup, condensed -- or reduce
>> fat
>> cream of chicken soup," instant chicken bouillon, "Velveeta mexican
>> pasteurized process cheese spread with jalapeno pepper, unspecified
>> "salad dressing," "hollandaise
>> sauce mix packet," canned ham and nonfat dry milk powder, but
>> especially enjoy your "amaretto-
>> flavored nondairy creamer."
>>>
>>> Best regards,
>>> Bob
>>
>> --Bryan
>
> If you would bother to look, there are hundreds of recipes there and
> many contain "real" ingredients. The rest are posted for those who are
> not as well trained in the culinary arts as you are Bryan.
>
> A successful website will cater to everyone. Not just the elite like you!
> Lighten up and get real please. ;-) I have yet to see you trash others
> here when we do threads like comfort foods and white trash foods.

you haven't? he does, constantly.

frankly, those ingredients aren't to my taste, either, but i don't find it
necessary to go apeshit whenever i see them.

your pal,
blake

blake murphy wrote:
> On Sat, 08 May 2010 04:10:58 -0500, Omelet wrote:
>
>> If you would bother to look, there are hundreds of recipes there and
>> many contain "real" ingredients. The rest are posted for those who are
>> not as well trained in the culinary arts as you are Bryan.
>>
>> A successful website will cater to everyone. Not just the elite like you!
>> Lighten up and get real please. ;-) I have yet to see you trash others
>> here when we do threads like comfort foods and white trash foods.
>
> you haven't? he does, constantly.
>
> frankly, those ingredients aren't to my taste, either, but i don't find it
> necessary to go apeshit whenever i see them.
>
> your pal,
> blake


"Apeshit" (one word) Perfect description; thanks. <g>

Bob

On Fri, 07 May 2010 21:15:26 -0700, sf wrote:

> On Fri, 7 May 2010 19:25:35 -0700, "Bob Terwilliger"
> > wrote:
>
>> sf wrote:
>>
>>> The way Stu is continuously brow beaten by a couple of regulars here,
>>> it's no wonder people don't/won't post recipes. Notice how those
>>> posters don't post many/any recipes themselves, but don't hesitate to
>>> attack those who do.
>>
>> Bullshit. I am one of those regulars who browbeat Stu on a regular basis,
>> and I post plenty of recipes. But you fail to note that this is a cooking
>> DISCUSSION group. The recipes I post are usually after I've posted about
>> some meal I cooked, and someone asks for the recipe. That's how this group
>> is SUPPOSED to work. It's not just blanket posting of unsolicited untried
>> (and often obviously crappy) recipes. That's what rec.food.recipes is for.
>> If that's what you want, I suggest you go there instead of here.
>>
>
> If you think posting a recipe only after it has been requested is true
> to the spirit of rfc, you've got a screw loose. People complain about
> the lack of recipes here Stu posts them. If you don't like it, kill
> him.
>
> I will say it again: It's no wonder people don't post recipes here.
> They don't want to be attacked by you or your twin over a simple
> little recipe. It's easier just not to bother. You're a bully as is
> your buddy Food Snob.

eh, maybe so, maybe not. i think most people recognize bobo as a jeremiah
wanna-be and that terwilliger has, um, quirks. anyone who cooks enough to
post a recipe should know when to apply a grain of salt.

your pal,
blake

On Fri, 7 May 2010 20:38:07 -0700 (PDT), aem wrote:

> On May 7, 5:05 pm, sf > wrote:
>>
>> The way Stu is continuously brow beaten by a couple of regulars here,
>> it's no wonder people don't/won't post recipes. Notice how those
>> posters don't post many/any recipes themselves, but don't hesitate to
>> attack those who do.
>>
> I don't agree. There are plenty of recipes posted and discussed in
> this group. It isn't that Stu himself is browbeaten, it's that his
> recipe collection has nothing to recommend it. It's no better than
> all those random things that come up if you google for a recipe. No
> point of view, no discrimination, no expertise, nothing to be
> learned. -aem

i think this is the crux of the biscuit. whether that's tizzy-worthy is
another question.

your pal,
blake

On Sat, 08 May 2010 04:41:55 -0500, Omelet wrote:

> In article >,
> Mark Thorson > wrote:
>
>> Stu wrote:
>>>
>>> Have you tried any of the recipes Bryan,
>>> if not you're in no position to point fingers.
>>
>> You obviously haven't tried many or perhaps even
>> all of the recipes you post. You post crap just
>> to pimp your sorry web site.
>
> So where the hell is YOUR website to compare Mark? You have no idea how
> much work building and maintaining one is.
>
> Until you have a basis of comparison, STFU!
>
> Put up or shut up.
>
> I freakin' DARE YOU TO TRY IT!!!

this is a specious argument, om. i'm not a movie star, but i can certainly
tell when someone can't act.

your pal,
blake

In article
>,
Food Snob® > wrote:

>
> I've seen plenty, and have eaten a lot of crappy food.

So why did you eat it?

> >
> > > Nothing at all.
> > > If the rest of us are like folks who occasionally take a few hits off
> > > a joint at a rock concert, Stu is like a crack dealer. *Notice that
> > > the first time he was asked for a recipe by zxcvbob after zxcvbob had
> > > defended him, he posted something with canned milk, margarine and
> > > "Whipped topping" in the ingredients list.
> >
> > So ****ing what?
> > I have actually (on extremely rare occasions) used Cool Whip or Ready
> > Whip on things.
>
> And you don't think that's trashy. Boy, are your standards low.

<shrugs> I've not used cool whip in well over 30 years, but ready whip
is real cream (for the most part) and is a fun sex toy. <smirk>

> >
> > I repeats, so what? *Get over yourself already!
> >
> > You can peruse my Thanksgiving 2009 series at Picasa to see that I
> > actually made real honest to gods whipping cream to top an apple pie I
> > bought from the local grocery store bakery because I am NOT much of a
> > baker and have no shame in admitting it.
> >
> There are good bought pies and crappy bought pies.

The local grocery store chain actually makes downright decent baked
goods. Their donuts and stuff are better than local chain donut shops.

>
> > I generally use 1/2 and 1/2 for that rare treat actually. <g>
> >
> > I use non-dairy creamer in hot V-8 juice at work actually.
>
> That is trashy.

It tastes good.
And it's lower in fat...
And I can lock it away without refrigeration.

>
> > I can store that in my locker instead of having piggy co-workers steal
> > my heavy cream out of the refrigerator in the break room. ;-p
>
> Sounds like you have both a low food standards issue, and a bad
> workplace issue. You could guess what I'd suggest, putting
> "adulterated" heavy cream into the fridge.

I won't poison my co-workers! That's a low life thing to do!

> > A neophyte cook attempting to learn would do better starting out with
> > Kraft instead of Michelinas.
> >
> Michelinas might well be better tasting than the stuff made from the
> orange powder. I stay away from their stuff because a few weeks ago
> my local grocer had them for 44 cents, and I looked at the ingredients
> on a couple of the items, and they had hydrogenated oils.

So what? If it's not a regular dietary item, I don't see the big honking
deal.

> --Bryan

What you are failing to see is that the majority of his recipes are fine
and made with good, real ingredients. You are picking on the minority
out of sheer spite and really have no real basis to criticize. Create
your own site, then you can!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >, "cshenk" >
wrote:

> >> <g> I may just go for a box of Velveeta...
>
> > Hey, you could try the "Velveeta mexican [sic] pasteurized process
> > cheese spread with jalapeno pepper."
>
> Hehehe I *like* to slum with that stuff at times.
>
> Remove stem from fresh shiitakes, oil cap with olive oil then flip over,
> dust with arrowroot and fill to even with a mix of the velveeta mexican
> cheese spread then top with a fresh slice of tomato and some minced black
> olives. Bake until you see it slightly browning.
>
> Sure I can make my own cheese mix, but this was one I'd make for my guys at
> middle of the 5pm to 5am shift with the toaster oven. You can prep it the
> afternoon before work and it holds nicely.

That sounds pretty good. ;-)
Bet that'd work with regular white mushroom caps too, or maybe
Portabelos...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
zxcvbob > wrote:

> A dubious ingredient that will surprise you if you give it a chance
> is the huge (#10) cans of cheese sauce that they sell for making
> ballpark nachos. It's a very good binder for hotdishes. I keep an
> opened can of it in one of the freezers for just that use. It's
> also good to stir just a little into your Blue Box mac and cheeze
>
> Bob

Never tried that. <g> It does sound handy...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >, "cshenk" >
wrote:

<snipped for space>
> Serve soup, rice, vegge mix, squid, and layer the pan fry tofu to the side
> of the veggies. Bring out various condiments then gift them with the bread
> from yesterday's loaf. Total time, about 45 mins after you lay everything
> out, to time when you are eating.
>
> Hehe I have alternatives that take 10 mins flat but the above shows the
> complexity of teaching cooking and where it can be easy or hard to make it
> all 'gel to a gestalt' for a new cook.

That was awesome. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Om wrote:

>> Om's just bored, so she decided to pick a fight. Some women are like
>> that. Maybe it stems from some issues in Om's childhood, but that's not
>> my problem to fix. I just find it tiresome.
>
> You are SO going to be in for that whey Lyn reads if. <g>

Fortunately, Lin isn't like that. I've been involved with women who were,
which is what prompted my comment.

I'm much better off with Lin.

Bob

In article >,
zxcvbob > wrote:

> blake murphy wrote:
> > On Sat, 08 May 2010 04:10:58 -0500, Omelet wrote:
> >
> >> If you would bother to look, there are hundreds of recipes there and
> >> many contain "real" ingredients. The rest are posted for those who are
> >> not as well trained in the culinary arts as you are Bryan.
> >>
> >> A successful website will cater to everyone. Not just the elite like you!
> >> Lighten up and get real please. ;-) I have yet to see you trash others
> >> here when we do threads like comfort foods and white trash foods.
> >
> > you haven't? he does, constantly.
> >
> > frankly, those ingredients aren't to my taste, either, but i don't find it
> > necessary to go apeshit whenever i see them.
> >
> > your pal,
> > blake
>
>
> "Apeshit" (one word) Perfect description; thanks. <g>
>
> Bob

<lol> True!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Sat, 8 May 2010 13:41:22 -0400, blake murphy
> wrote:

> eh, maybe so, maybe not. i think most people recognize bobo as a jeremiah
> wanna-be and that terwilliger has, um, quirks. anyone who cooks enough to
> post a recipe should know when to apply a grain of salt.

Oh, well then maybe you explain why people complain about the signal
to noise ratio and why certain old timers (who were supposedly good
cooks) have left permanently?

--
Forget the health food. I need all the preservatives I can get.

On Sat, 8 May 2010 13:46:20 -0400, blake murphy
> wrote:

> On Fri, 7 May 2010 20:38:07 -0700 (PDT), aem wrote:
>
> > On May 7, 5:05 pm, sf > wrote:
> >>
> >> The way Stu is continuously brow beaten by a couple of regulars here,
> >> it's no wonder people don't/won't post recipes. Notice how those
> >> posters don't post many/any recipes themselves, but don't hesitate to
> >> attack those who do.
> >>
> > I don't agree. There are plenty of recipes posted and discussed in
> > this group. It isn't that Stu himself is browbeaten, it's that his
> > recipe collection has nothing to recommend it. It's no better than
> > all those random things that come up if you google for a recipe. No
> > point of view, no discrimination, no expertise, nothing to be
> > learned. -aem
>
> i think this is the crux of the biscuit. whether that's tizzy-worthy is
> another question.
>
I guess it's all perception then, because I think very few recipes are
posted here.

--
Forget the health food. I need all the preservatives I can get.

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> >> Om's just bored, so she decided to pick a fight. Some women are like
> >> that. Maybe it stems from some issues in Om's childhood, but that's not
> >> my problem to fix. I just find it tiresome.
> >
> > You are SO going to be in for that whey Lyn reads if. <g>
>
> Fortunately, Lin isn't like that. I've been involved with women who were,
> which is what prompted my comment.
>
> I'm much better off with Lin.
>
> Bob

She is more tolerant than I am. ;-) You are a lucky man!

It also helps that she is one hell of a good cook...

Bob, you know I appreciate your cooking and recipe postings. I just
really, truly do not understand why you feel the need to trash that
website! In my viewpoint, there is really no good reason to do so other
than sheer orneryness.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Stu wrote:

>> Om's just bored, so she decided to pick a fight. Some women are like
>> that. Maybe it stems from some issues in Om's childhood, but that's not
>> my problem to fix. I just find it tiresome.
>>
>
> That's low Bob, next you'll say it's hormones or that time of the
> month. You've shown yourself for the elitist prick you are, and
> everyone should take note of that fact.

Stu rapes children, and everyone should take note of that fact.

Bob

zxcvbob wrote:

> The regular Velveeta is good for some things but I'm having trouble
> remembering what they are

Tuna melts. You can cut a thick slab, rather than the thin (and often
wrong-sized) slices.

OTOH, I'm not sure what Bryan's objection is to powdered milk. It's often
added to bread dough to improve texture and increase the protein.

Bob

Om wrote:

> Hey, if you don't like 'em, don't cook 'em!
> You have no right to judge the personal tastes of others!
>
> NEVER!

So you're going to stop defending clueless AOL newbie Sheldon "Pussy" Katz
now?

Bob

Omelet wrote:

> Bob, you know I appreciate your cooking and recipe postings. I just
> really, truly do not understand why you feel the need to trash that
> website! In my viewpoint, there is really no good reason to do so other
> than sheer orneryness.

The guy has admitted he doesn't test his recipes at ALL before slapping
them up there. I don't spend a lot of time and energy trashing it on
rfc, but I certainly wouldn't visit the site when I have really
genuinely tested and beautifully photographed food websites, blogs, and
cookbooks to choose from.

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

Stu wrote:

>>>> Om's just bored, so she decided to pick a fight. Some women are like
>>>> that. Maybe it stems from some issues in Om's childhood, but that's not
>>>> my problem to fix. I just find it tiresome.
>>>>
>>>
>>> That's low Bob, next you'll say it's hormones or that time of the
>>> month. You've shown yourself for the elitist prick you are, and
>>> everyone should take note of that fact.
>>
>> Stu rapes children, and everyone should take note of that fact.
>
> You do realize that you've stepped over the line of human decency Bob?


Next you'll say it's hormones or the moon which lead to your urges.

When you choose your target, do you have a favorite age?

Bob

"Omelet" wrote
"cshenk" wrote:

>> Remove stem from fresh shiitakes, oil cap with olive oil then flip over,
>> dust with arrowroot and fill to even with a mix of the velveeta mexican
>> cheese spread then top with a fresh slice of tomato and some minced black
>> olives. Bake until you see it slightly browning.

> That sounds pretty good. ;-)
> Bet that'd work with regular white mushroom caps too, or maybe
> Portabelos...

Sure would! I'd save the portabellos for something fancier though?

"Omelet" wrote
> "cshenk" wrote:

> <snipped for space>
>> Serve soup, rice, vegge mix, squid, and layer the pan fry tofu to the
>> side
>> of the veggies. Bring out various condiments then gift them with the
>> bread
>> from yesterday's loaf. Total time, about 45 mins after you lay
>> everything
>> out, to time when you are eating.
>>
>> Hehe I have alternatives that take 10 mins flat but the above shows the
>> complexity of teaching cooking and where it can be easy or hard to make
>> it
>> all 'gel to a gestalt' for a new cook.
>
> That was awesome. :-)

Grin, and simpler to do than explain!

cshenk replied to Om:

>>> Remove stem from fresh shiitakes, oil cap with olive oil then flip over,
>>> dust with arrowroot and fill to even with a mix of the velveeta mexican
>>> cheese spread then top with a fresh slice of tomato and some minced
>>> black olives. Bake until you see it slightly browning.
>
>> That sounds pretty good. ;-)
>> Bet that'd work with regular white mushroom caps too, or maybe
>> Portabelos...
>
> Sure would! I'd save the portabellos for something fancier though?

I'd think a Velveeta-filled portobello would be enough for four people!

Bob

"cshenk" > wrote in
:

> "Omelet" wrote
> "cshenk" wrote:
>
>>> Remove stem from fresh shiitakes, oil cap with olive oil then flip
>>> over, dust with arrowroot and fill to even with a mix of the
>>> velveeta mexican cheese spread then top with a fresh slice of tomato
>>> and some minced black olives. Bake until you see it slightly
>>> browning.
>
>> That sounds pretty good. ;-)
>> Bet that'd work with regular white mushroom caps too, or maybe
>> Portabelos...
>
> Sure would! I'd save the portabellos for something fancier though?
>
>


I used some the other day in a chicken/pasta/red wine tomato sauce thingy I
whipped up in a hurry. I must say, Portabellas lend a more meaty texture to
a dish than regular button mushies.



--
_________

Peter
in Brisbane
Australia

In article >,
"Bob Terwilliger" > wrote:

> Stu wrote:
>
> >> Om's just bored, so she decided to pick a fight. Some women are like
> >> that. Maybe it stems from some issues in Om's childhood, but that's not
> >> my problem to fix. I just find it tiresome.
> >>
> >
> > That's low Bob, next you'll say it's hormones or that time of the
> > month. You've shown yourself for the elitist prick you are, and
> > everyone should take note of that fact.
>
> Stu rapes children, and everyone should take note of that fact.
>
> Bob

That's pretty low Bob.
Even for you.

You just went sub-terranian and if you keep it up, you may find yourself
killfiled by the majority of list members!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Serene Vannoy > wrote:

> Omelet wrote:
>
> > Bob, you know I appreciate your cooking and recipe postings. I just
> > really, truly do not understand why you feel the need to trash that
> > website! In my viewpoint, there is really no good reason to do so other
> > than sheer orneryness.
>
> The guy has admitted he doesn't test his recipes at ALL before slapping
> them up there. I don't spend a lot of time and energy trashing it on
> rfc, but I certainly wouldn't visit the site when I have really
> genuinely tested and beautifully photographed food websites, blogs, and
> cookbooks to choose from.
>
> Serene

Do you have time to test 10,000 recipes? ;-)
I can generally tell whether or not I'll like a recipe by reading the
ingredients and amounts used... and I frequently substitute and
tweak to personal tastes.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"." > wrote:

> "cshenk" > wrote in
> :
>
> > "Omelet" wrote
> > "cshenk" wrote:
> >
> >>> Remove stem from fresh shiitakes, oil cap with olive oil then flip
> >>> over, dust with arrowroot and fill to even with a mix of the
> >>> velveeta mexican cheese spread then top with a fresh slice of tomato
> >>> and some minced black olives. Bake until you see it slightly
> >>> browning.
> >
> >> That sounds pretty good. ;-)
> >> Bet that'd work with regular white mushroom caps too, or maybe
> >> Portabelos...
> >
> > Sure would! I'd save the portabellos for something fancier though?
> >
> >
>
>
> I used some the other day in a chicken/pasta/red wine tomato sauce thingy I
> whipped up in a hurry. I must say, Portabellas lend a more meaty texture to
> a dish than regular button mushies.

That is why grilled portabello caps make a wonderful vegetarian
substitute for the beef in a hamburger bun. :-) I've grilled them over
wood or charcoal more than once and served with lettuce, tomato, cheese
and mayo on a toasted bun.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > Hey, if you don't like 'em, don't cook 'em!
> > You have no right to judge the personal tastes of others!
> >
> > NEVER!
>
> So you're going to stop defending clueless AOL newbie Sheldon "Pussy" Katz
> now?
>
> Bob

I have not yet found a reason to, but you may note that I never defend
him when he does what you are doing. He has even criticized my cooking
when I mention mixing cheese with seafood. <g> He's not been quite as
nasty about it as you have been the last couple of days tho'.

He only says something once, then moves on.

You are like a pit bull! He's more like a poodle. One snap and he moves
on to more interesting things. You, on the other hand, don't seem to
know when to quit until someone hits you over the head with a virtual
club.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Omelet > wrote in
news
> In article >,
> "." > wrote:
>
>> "cshenk" > wrote in
>> :
>>
>> > "Omelet" wrote
>> > "cshenk" wrote:
>> >
>> >>> Remove stem from fresh shiitakes, oil cap with olive oil then
>> >>> flip over, dust with arrowroot and fill to even with a mix of the
>> >>> velveeta mexican cheese spread then top with a fresh slice of
>> >>> tomato and some minced black olives. Bake until you see it
>> >>> slightly browning.
>> >
>> >> That sounds pretty good. ;-)
>> >> Bet that'd work with regular white mushroom caps too, or maybe
>> >> Portabelos...
>> >
>> > Sure would! I'd save the portabellos for something fancier though?
>> >
>> >
>>
>>
>> I used some the other day in a chicken/pasta/red wine tomato sauce
>> thingy I whipped up in a hurry. I must say, Portabellas lend a more
>> meaty texture to a dish than regular button mushies.
>
> That is why grilled portabello caps make a wonderful vegetarian
> substitute for the beef in a hamburger bun. :-) I've grilled them
> over wood or charcoal more than once and served with lettuce, tomato,
> cheese and mayo on a toasted bun.




Hmmmmmmmmmmm, that almost tempts me to make a vegetarian hamburger.

*Almost*........ but not quite ;-)

Will certainly try them like that on toast for breakfast though, with
some runny free range eggs on the side.

--
_________

Peter
in Brisbane
Australia

Omelet > wrote in
news
> You, on the other hand, don't
> seem to know when to quit until someone hits you over the head with a
> virtual club.



Think male menopause mixed with low self esteem and bipolar disorder.

I've had the dickhead permanently kf'd for quite some time now. It's too
Jekyll and Hyde.

Life is too short to suffer fools like him.

--
_________

Peter
in Brisbane
Australia

In article >,
"." > wrote:

> >> I used some the other day in a chicken/pasta/red wine tomato sauce
> >> thingy I whipped up in a hurry. I must say, Portabellas lend a more
> >> meaty texture to a dish than regular button mushies.
> >
> > That is why grilled portabello caps make a wonderful vegetarian
> > substitute for the beef in a hamburger bun. :-) I've grilled them
> > over wood or charcoal more than once and served with lettuce, tomato,
> > cheese and mayo on a toasted bun.
>
>
>
>
> Hmmmmmmmmmmm, that almost tempts me to make a vegetarian hamburger.
>
> *Almost*........ but not quite ;-)
>
> Will certainly try them like that on toast for breakfast though, with
> some runny free range eggs on the side.

Ooh that sounds good! Or even stuffed with scrambled eggs and cheese....
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine