In article >, "Jean B." >
wrote:

> I thought about the shredding too. It would seem to make serving
> a bit easier. But then cooked cabbage isn't at all hard to cut.

Chop it coarsely, don't shred it.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

In article >,
"Giusi" > wrote:

> "Jean B." > ha scritto nel messaggio
>
> > I'd still rather do a casserole. I want the bang without the work.
>
> I've done both and find them equal in work. I cut away cabbage leaves then
> blanch them. I don't like the taste of Napa or Savoy for this purpose, so I
> don't use them. I REALLY like the way the rolls look on a plate with some
> of the reddish juices and a dollop of Greek yoghurt! Anyway, I make them a
> lot in winter in a low carb form and maybe practice makes easier?

When I start jonesing for holubky, I make a panful and freeze them in
meal portions (3-4 to a bag) with some of the sauce. Works a treat when
I want to eat but not cook much.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

On Tue, 27 Jul 2010 15:45:14 +0200, Giusi wrote:

> "ViLco" > ha scritto nel messaggio
>
>> Il 25/07/2010 16:14, Nancy Young ha scritto:
>>
>>> Once I worked in a smaller building and someone microwaved
>>> some leftover fish. The stench just about cleared the office.
>>> The person never did that again.
>>
>> That's a menace to humanity, you should got rid of >that kind of person
>
> In the microwave?

i wonder if the brain pan would explode like a whole egg.

your pal,
blake

On 7/25/2010 6:36 AM, Andy wrote:
> The worst food ODOR would have to be the microwave popcorn packets that
> more often than not burned instead of popped, leaving a stink that lingered
> for days.
>
> As a result I'm a big fan of bagged Herr's original popcorn.
>
> I'd like to try their cheese popcorn version only I'm afraid of "orange paw
> disease!"

Nah, that doesn't even come close. I find it more annoying
than foul.

AFAIAC the worst food odors a
coffee
sauteing mushrooms (my mother used to do this and it would
make me gag - it was even worse if I had to look at them!)
cauliflower (my aunt cooks cauliflower a lot - I got to her house
and open the fridge and am hit by a wall of foul cauilflower
odor
limburger cheese (my grandfather used to eat it)
fresh cilantro - smells like raw sewage
asafoetida - smells like raw sewage

Lots of people complain about cabbage and sauerkraut.
I think they smell great!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Melba's Jammin' wrote:
> In article >, "Jean B." >
> wrote:
>
>> I am thinking I'd rather do a casserole version of stuffed cabbage.
>
> Then you're making a cabbage casserole, not stuffed cabbage rolls.
> Which is fine, but don't call it stuffed cabbage. How about "Jean's
> Eastern European-like Cabbage Hotdish." <=;-o)~
>
>
No, of course, it would have to be renamed. Sometimes, IIRC, it
is called Unstuffed Cabbage.

--
Jean B.

Melba's Jammin' wrote:
> In article >, "Jean B." >
> wrote:
>
>> Omelet wrote:
>>> In article >, "Jean B." >
>>> wrote:
>>>
>>>> I am thinking I'd rather do a casserole version of stuffed cabbage.
>>>>
>>>> --
>>>> Jean B.
>>> Try Napa cabbage.
>>>
>>> The leaves are not wrapped around the head like regular round cabbages
>>> so peel off intact easily. Stack them in a steamer and wilt them until
>>> they are soft enough to roll:
>>>
>>> <http://picasaweb.google.com/OMPOmele...37586414791550
>>> 7266>
>>>
>>> <http://picasaweb.google.com/OMPOmele...37586414637159
>>> 0818>
>> I'd still rather do a casserole. I want the bang without the work.
>
> Doesn't get much easier than this; you could probably make all kinds of
> changes ‹ use a different sauce, different ground meats. As written,
> though, it's not bad. Use lots of cabbage; it really cooks down.
>
>
> Cedric Adams' So-Good Cabbage Casserole
> Posted again to r.f.cooking by Barb Schaller, 7-28-2010
>
> Serving Size: 4
>
> 1 medium head cabbage
> 1 # lean ground beef
> 1 small onion chopped
> 1 can tomato soup (10-1/2 oz.)
>
> Shred cabbage rather coarsely. In a skillet, cook ground beef with
> onion; heat it through, but don't brown. Season to taste. Put a layer
> of cabbage in a 2-quart casserole. Cover that with beef and onion. Add
> the rest of the cabbage as a top layer. Over the whole business pour a
> can of tomato soup. Cover the casserole and bake in a medium oven
> (350°) until the cabbage is tender, 30-45 minutes. Serves 4-6. You get
> no back-up from the cabbage. The caloric content is low. And the whole
> thing is lickin' good.
>
> Source: Strib's Taste section, October 16, 1974. Originally printed in
> one of Cedric Adams' columns in the 1950s.
>
That IS pretty basic. The technique and amounts are useful
though. Thanks.

--
Jean B.

Melba's Jammin' wrote:
> In article >,
> "Giusi" > wrote:
>
>> "Jean B." > ha scritto nel messaggio
>>
>>> I'd still rather do a casserole. I want the bang without the work.
>> I've done both and find them equal in work. I cut away cabbage leaves then
>> blanch them. I don't like the taste of Napa or Savoy for this purpose, so I
>> don't use them. I REALLY like the way the rolls look on a plate with some
>> of the reddish juices and a dollop of Greek yoghurt! Anyway, I make them a
>> lot in winter in a low carb form and maybe practice makes easier?
>
> When I start jonesing for holubky, I make a panful and freeze them in
> meal portions (3-4 to a bag) with some of the sauce. Works a treat when
> I want to eat but not cook much.
>
I suppose my freezer will be pretty empty after I move, so I will
be able to cook large quantities of food and save leftovers.

--
Jean B.

In article >, "Jean B." >
wrote:

> Melba's Jammin' wrote:
> > In article >, "Jean B." >
> > wrote:
(recipe snipped)

> That IS pretty basic. The technique and amounts are useful
> though. Thanks.

You're welcome. The cabbage cooks down A LOT.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

Jean B. wrote:
>>
> That looks pretty nice, with the expected flavors (when not in the mood
> to experiment). Thanks, Becca.
>

There is also me mums version of boiled meat loaf. Called "Sou Fassum
Provençal" in one of my French cook books and me mums version differs
only slightly.

Using what ever mix of ground meats one prefers, veal is recommended in
the French version, one adds ones flavoring ingredients to the meat mix
along with blanched chopped cabbage. One then wraps this up in blanched
cabbage leaves in cheesecloth and sits to simmer in stock, mutton stock
in the French recipe but i often as not use chicken or even now a days a
vegetable stock.

Here's a link for the recipe.
http://groups.google.com/group/alt.c...198d57e1953825

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Jul 25, 9:08*am, "Steve B" > wrote:
> "jmcquown" > wrote in message
>
> ...
>
>
>
>
>
> > "Andy" > wrote in message
> ...
> >> "Bob Terwilliger" > wrote:
>
> >>> Jill wrote:
>
> >>>> The bagged microwave stuff stinks to high heaven! Make popcorn on the
> >>>> cook top like a civilized person
>
> >>> Speaking of popcorn, are you allowed to have it? I'd guess that the
> >>> hard little shards of the outer shell might be just as dangerous for
> >>> you as seeds are.
>
> >>> Bob
>
> > Replying to Bob.... NO, I am not allowed to eat popcorn. *I don't eat
> > popcorn. *I think that's what landed me in the hospital in the first
> > place. My mother insisted on a bowl of popcorn every night. *And she
> > insisted we (John and I) share it with her. *So, having gone years without
> > eating popcorn there I was eating a small bowl of popcorn every night for
> > a few weeks. *Next thing I knew... yikes! *Diverticulitis (near
> > peritonitis) with a drain inserted in my back and a week in the hospital
> > eating broth then soft food. *Thanks for the memories! LOL
>
> > Jill
>
> Sounds like my MIL:
>
> Here have some popcorn.
>
> What do you mean you can't eat corn?
>
> I never knew anyone who couldn't eat corn.
>
> Have just a little.
>
> Well, I've just never heard of that.
>
> Except when I was a kid there was this guy at the end of the block.
>
> He liked to "bother" little kids, so we were told to stay away from him.
>
> My, my, I just can't believe that someone can't eat corn.
>
> You know, God put corn here for us to eat.
>
> And on and on.
>
> The only thing that can get her to stop is if she sees it on Oprah or in the
> National Enquirer, then she runs up with the exciting news, and acts as if
> she's now an expert on corn.
>
> This happens a lot with a variety of subjects.
>
> Last one was can you use electrical PVC for a sewer line.
>
> Answer is no, but she starts out, well, a pipe is a pipe .............
>
> I don't see any reason that it wouldn't work ................
>
> and on
>
> and on
>
> and on
>
> you get the picture.
>
> Steve
>
> visit my blog athttp://cabgbypasssurgery.com- Hide quoted text -
>
> - Show quoted text -

LOL, you are channeling my dead mother!!!

Jean B. > wrote:

> I'd still rather do a casserole. I want the bang without the work.

In Polish and Russian, the dish has a name it actually deserves,
respectively "golabki leniwe" and "golubtsy lenivyye", "lazy cabbage
rolls".

Victor

In article >, "Jean B." >
wrote:

> Omelet wrote:
> > In article >, "Jean B." >
> > wrote:
> >
> >> Omelet wrote:
> >>> In article >, "Jean B." >
> >>> wrote:
> >>>
> >>>> I am thinking I'd rather do a casserole version of stuffed cabbage.
> >>>>
> >>>> --
> >>>> Jean B.
> >>> Try Napa cabbage.
> >>>
> >>> The leaves are not wrapped around the head like regular round cabbages
> >>> so peel off intact easily. Stack them in a steamer and wilt them until
> >>> they are soft enough to roll:
> >>>
> >>> <http://picasaweb.google.com/OMPOmele...37586414791550
> >>> 7266>
> >>>
> >>> <http://picasaweb.google.com/OMPOmele...37586414637159
> >>> 0818>
> >> I'd still rather do a casserole. I want the bang without the work.
> >
> > Whatever works for you. :-)
> > I'd likely slice the cabbage to shreds if I were to make a casserole,
> > and top it liberally with dill weed and swiss cheese!
>
> I thought about the shredding too. It would seem to make serving
> a bit easier. But then cooked cabbage isn't at all hard to cut.

Very 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

Melba's Jammin' wrote:
> In article >, "Jean B." >
> wrote:
>
>> Melba's Jammin' wrote:
>>> In article >, "Jean B." >
>>> wrote:
> (recipe snipped)
>
>> That IS pretty basic. The technique and amounts are useful
>> though. Thanks.
>
> You're welcome. The cabbage cooks down A LOT.
>
Heh! Hence, one of the benefits of precooking it, I guess.

--
Jean B.

JL wrote:
>
>
> Jean B. wrote:
>>>
>> That looks pretty nice, with the expected flavors (when not in the
>> mood to experiment). Thanks, Becca.
>>
>
> There is also me mums version of boiled meat loaf. Called "Sou Fassum
> Provençal" in one of my French cook books and me mums version differs
> only slightly.
>
> Using what ever mix of ground meats one prefers, veal is recommended in
> the French version, one adds ones flavoring ingredients to the meat mix
> along with blanched chopped cabbage. One then wraps this up in blanched
> cabbage leaves in cheesecloth and sits to simmer in stock, mutton stock
> in the French recipe but i often as not use chicken or even now a days a
> vegetable stock.
>
> Here's a link for the recipe.
> http://groups.google.com/group/alt.c...198d57e1953825
>
>
Very interesting! That is an idea that I have never encountered!

--
Jean B.

Victor Sack wrote:
> Jean B. > wrote:
>
>> I'd still rather do a casserole. I want the bang without the work.
>
> In Polish and Russian, the dish has a name it actually deserves,
> respectively "golabki leniwe" and "golubtsy lenivyye", "lazy cabbage
> rolls".
>
> Victor

Heh! I should look for such recipes. Thanks, Victor.

--
Jean B.

On Wed, 28 Jul 2010 22:20:58 -0400, "Jean B." > wrote:

> Victor Sack wrote:
> > Jean B. > wrote:
> >
> >> I'd still rather do a casserole. I want the bang without the work.
> >
> > In Polish and Russian, the dish has a name it actually deserves,
> > respectively "golabki leniwe" and "golubtsy lenivyye", "lazy cabbage
> > rolls".
> >
> > Victor
>
> Heh! I should look for such recipes. Thanks, Victor.

I just did and they abound! I will try it sometime because hubby
loves cabbage and I never know what to do with it (obviously not my
favorite vegetable).

--

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

"Jean B." > ha scritto nel messaggio
> Giusi wrote:
>> "Jean B." > ha scritto nel messaggio

>> I've done both and find them equal in work. I cut away cabbage leaves
>> then >> blanch them.

> Maybe so. I am wondering how the two methods could be equal in > terms of
> effort. Would you please elaborate?

It's really hard to elaborate on something that is not at all elaborate!
Lay leaf, plop meat, roll, fold, roll and place in casserole. Continue.
Add sauce and bake. I know some do this in a pot on the burber, but I
don't.

On Jul 29, 6:53Â*am, Andy > wrote:
> --- snip ---
>
> > asafoetida - smells like raw sewage
>
> --- snip ---
>
> Andy

From Wikipedia

Asafoetida (Ferula assafoetida) (Persian انگدان Angedan), alternative
spelling asafetida, pronounced /æsəˈfɛtɨdə/[1] (also known as ***
devil's dung, stinking gum ***, asant, food of the gods, Kaayam
(Malayalam), Hing (Assamese, Bengali, Marathi, Gujarati, Hindi, Urdu,
Nepali), Ingua (Telugu), Ingu (Kannada),"Perungkayang" (Sinhalese),
Perungayam (Tamil), Hilteet (Mishnaic Hebrew), and giant fennel) is a
species of Ferula native to Persia (Iran). Asafoetida has a pungent,
unpleasant smell when raw, but in cooked dishes, it delivers a smooth
flavor, reminiscent of leeks.

-----

I have some at home that I purchased to use in an Indian recipe. After
that, I never used it again because of the smell in the package. I
don't remember how it effected the dish I made, as that was a long
time ago. I probably should throw the stuff out.



GARY HAYMAN

On Wed, 28 Jul 2010 14:57:46 -0400, Kate Connally wrote:

> On 7/25/2010 6:36 AM, Andy wrote:
>> The worst food ODOR would have to be the microwave popcorn packets that
>> more often than not burned instead of popped, leaving a stink that lingered
>> for days.
>>
>> As a result I'm a big fan of bagged Herr's original popcorn.
>>
>> I'd like to try their cheese popcorn version only I'm afraid of "orange paw
>> disease!"
>
> Nah, that doesn't even come close. I find it more annoying
> than foul.
>
> AFAIAC the worst food odors a
> coffee

so i take it you don't drink the stuff? i *think* i remember liking the
smell of coffee when i was too young to drink it. i for sure remember
liking coffee ice cream.

your pal,
blake

On 7/29/2010 10:11 AM, zydecogary wrote:
> On Jul 29, 6:53 am, > wrote:
>> --- snip ---
>>
>>> asafoetida - smells like raw sewage
>>
>> --- snip ---
>>
>> Andy
>
> From Wikipedia
>
> Asafoetida (Ferula assafoetida) (Persian انگدان Angedan), alternative
> spelling asafetida, pronounced /æsəˈfɛtɨdə/[1] (also known as ***
> devil's dung, stinking gum ***, asant, food of the gods, Kaayam
> (Malayalam), Hing (Assamese, Bengali, Marathi, Gujarati, Hindi, Urdu,
> Nepali), Ingua (Telugu), Ingu (Kannada),"Perungkayang" (Sinhalese),
> Perungayam (Tamil), Hilteet (Mishnaic Hebrew), and giant fennel) is a
> species of Ferula native to Persia (Iran). Asafoetida has a pungent,
> unpleasant smell when raw, but in cooked dishes, it delivers a smooth
> flavor, reminiscent of leeks.
>
> -----
>
> I have some at home that I purchased to use in an Indian recipe. After
> that, I never used it again because of the smell in the package. I
> don't remember how it effected the dish I made, as that was a long
> time ago. I probably should throw the stuff out.

I'm sure I've eaten many things with it in them at Indian
restaurants but I won't use it at home to cook with. Even
though I know it will taste okay once cooked I just can't
bring myself to put it in the food smelling the way it does.

Similarly with cilantro. I'll eat it but avoid cooking with
it because I don't like handling it and smelling it.

Kate

--
Kate Connally
€œIf I were as old as I feel, Id be dead already.€�
Goldfish: €œThe wholesome snack that smiles back,
Until you bite their heads off.€�
What if the hokey pokey really *is* what it's all about?

On 7/29/2010 11:38 AM, blake murphy wrote:
> On Wed, 28 Jul 2010 14:57:46 -0400, Kate Connally wrote:
>
>> On 7/25/2010 6:36 AM, Andy wrote:
>>> The worst food ODOR would have to be the microwave popcorn packets that
>>> more often than not burned instead of popped, leaving a stink that lingered
>>> for days.
>>>
>>> As a result I'm a big fan of bagged Herr's original popcorn.
>>>
>>> I'd like to try their cheese popcorn version only I'm afraid of "orange paw
>>> disease!"
>>
>> Nah, that doesn't even come close. I find it more annoying
>> than foul.
>>
>> AFAIAC the worst food odors a
>> coffee
>
> so i take it you don't drink the stuff?

How'd you guess? ;-)

> i *think* i remember liking the
> smell of coffee when i was too young to drink it.

Lots of people I know who don't like to drink it say they
still like the smell of it. Not me. Smell and taste are
equally foul IMNSHO.

One of the most annoying experiences I have had is going to
a restaurant for breakfast and having the waitress come over
and just start pouring coffee without asking if you even want
it. They assume everyone drinks coffee, especially at break-
fast! And I especially don't want that smell wafting up at
me from their stinky coffeepot - it's almost enough to ruin
my appetite. Sheesh! Now I try to be awake and aware enough
to head them off is I see them coming my way with a pot.
I've often said that besides have "no smoking" sections in
restaurants they should have "no coffee" sections as well.
I can usually still smell the coffee of my dining neighbors.

And then there are the people at work who drink coffee all
day and wander into my office for one reason or another and
bring their coffee cup with them. I have some of them
trained not to bring it inside my office but others, my
boss included, I will kick out. Sometimes they'll just
set it on the floor outside my door until they're ready
to leave. But what I really don't understand is why people
take their beverage (coffee or otherwise) with them when they
go to another persons office to tell them something. I could
sort of see it if they were going to a meeting and would be
there for a while. But it's like people just wander the
building with a cup of coffee in their hand. I don't get
that at all.

Oh, well, . . .

Kate, who lives in a coffee world and a sports town. Sigh.

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally > wrote:

>One of the most annoying experiences I have had is going to
>a restaurant for breakfast and having the waitress come over
>and just start pouring coffee without asking if you even want
>it. They assume everyone drinks coffee, especially at break-
>fast! And I especially don't want that smell wafting up at
>me from their stinky coffeepot - it's almost enough to ruin
>my appetite. Sheesh!

Does all coffee smell bad? Or just most coffee?

I love coffee but a large fraction of it is quite bad. Even a
lot of places that think they are specializing in good coffee
have pretty bad coffee mostly.

Steve

On Jul 28, 2:52*pm, (Victor Sack) wrote:
> Jean B. > wrote:
> > I'd still rather do a casserole. *I want the bang without the work.
>
> In Polish and Russian, the dish has a name it actually deserves,
> respectively "golabki leniwe" and "golubtsy lenivyye", "lazy cabbage
> rolls".
>

But don't forget that golabki means doves. Compare Italian colombo. Or
English beef birds.

In article 7>,
Wayne Boatwright > wrote:

> >> > Try Napa cabbage.
> >> >
> >> > The leaves are not wrapped around the head like regular round
> >> > cabbages so peel off intact easily. Stack them in a steamer and
> >> > wilt them until they are soft enough to roll:
> >> >
> >> > <http://picasaweb.google.com/OMPOmele...Cabbage#537586
> >> > 414791550 7266>
> >> >
> >> > <http://picasaweb.google.com/OMPOmele...Cabbage#537586
> >> > 414637159 0818>
> >>
> >> I'd still rather do a casserole. I want the bang without the
> >> work.
> >
> > Whatever works for you. :-)
> > I'd likely slice the cabbage to shreds if I were to make a
> > casserole, and top it liberally with dill weed and swiss cheese!
>
> Well, that would certainly make it a totally unrelated dish to the
> Stuffed Cabbage that was being discussed. Not that it's a bad thing,
> just a totally different thing.

True! Cabbage casserole is not stuffed cabbage.
Now that I have that little convection oven, I may have to consider
trying to make a cabbage casserole.

I finally made meatloaf a couple of weeks ago for the first time in
ages. I stuffed it into one of those multi-muffin tin pans to make
individual servings.

It worked well!
--
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 7/29/2010 7:37 PM, Wayne Boatwright wrote:
> On Tue 27 Jul 2010 06:43:17p, Jean B. told us...
>
>> Omelet wrote:
>>> In >, "Jean B."
>>> > wrote:
>>>
>>>> I am thinking I'd rather do a casserole version of stuffed
>>>> cabbage.
>>>>
>>>> --
>>>> Jean B.
>>>
>>> Try Napa cabbage.
>>>
>>> The leaves are not wrapped around the head like regular round
>>> cabbages so peel off intact easily. Stack them in a steamer and
>>> wilt them until they are soft enough to roll:
>>>
>>> <http://picasaweb.google.com/OMPOmele...bbage#53758641
>>> 4791550 7266>
>>>
>>> <http://picasaweb.google.com/OMPOmele...bbage#53758641
>>> 4637159 0818>
>>
>> I'd still rather do a casserole. I want the bang without the
>> work.
>>
>
> Personally, I will never make the casserole again. It's just not
> "cabbage rolls/stuffed cabbage" unless it's made in its traditional
> form.
>

Bah! Humbug! You're just an old traditionalist Wayne. <G>

On Fri, 30 Jul 2010 14:00:53 GMT, Wayne Boatwright
> wrote:

>On Fri 30 Jul 2010 05:14:00a, George Shirley told us...
>
>> On 7/29/2010 7:37 PM, Wayne Boatwright wrote:
>>> On Tue 27 Jul 2010 06:43:17p, Jean B. told us...
>>>
>>>> Omelet wrote:
>>>>> In >, "Jean B."
>>>>> > wrote:
>>>>>
>>>>>> I am thinking I'd rather do a casserole version of stuffed
>>>>>> cabbage.
>>>>>>
>>>>>> --
>>>>>> Jean B.
>>>>>
>>>>> Try Napa cabbage.

That would be like using cabbage leaves for dolmas rather than grape
leaves. Napa doesn't taste right nor does it have the right texture
with an eastern Eurpean style dish, those are better with an
Asian/Oriental flavored dish.

On 7/29/2010 1:25 PM, Steve Pope wrote:
> Kate > wrote:
>
>> One of the most annoying experiences I have had is going to
>> a restaurant for breakfast and having the waitress come over
>> and just start pouring coffee without asking if you even want
>> it. They assume everyone drinks coffee, especially at break-
>> fast! And I especially don't want that smell wafting up at
>> me from their stinky coffeepot - it's almost enough to ruin
>> my appetite. Sheesh!
>
> Does all coffee smell bad? Or just most coffee?

Yep. All. Every single molecule!

> I love coffee but a large fraction of it is quite bad.

That fraction would be 100%! ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

In article >,
brooklyn1 > wrote:

> >>>>> Try Napa cabbage.
>
> That would be like using cabbage leaves for dolmas rather than grape
> leaves. Napa doesn't taste right nor does it have the right texture
> with an eastern Eurpean style dish, those are better with an
> Asian/Oriental flavored dish.

To each his own. :-)
I like the flavor and texture of Napa cabbage, along with the ease of
use.

But then, I've yet to try the freezer method to peel the leaves of a
traditional head of white cabbage.

I'll photograph and report when I do!
--
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 message
news
>
> But then, I've yet to try the freezer method to peel the leaves of a
> traditional head of white cabbage.
>

Green cabbage.

Lionel wrote:

>> But then, I've yet to try the freezer method to peel the leaves of a
>> traditional head of white cabbage.
>
> Green cabbage.

If it's not white, Sycophant isn't interested.

Bob

"Bob Terwilliger" > wrote in message
...
> Lionel wrote:
>
>>> But then, I've yet to try the freezer method to peel the leaves of a
>>> traditional head of white cabbage.
>>
>> Green cabbage.
>
> If it's not white, Sycophant isn't interested.
>
> Bob
>
>

Oh. How monochromatic.

Sqwertz wrote:
> On Wed, 28 Jul 2010 22:20:58 -0400, Jean B. wrote:
>
>> Victor Sack wrote:
>>> Jean B. > wrote:
>>>
>>>> I'd still rather do a casserole. I want the bang without the work.
>>> In Polish and Russian, the dish has a name it actually deserves,
>>> respectively "golabki leniwe" and "golubtsy lenivyye", "lazy cabbage
>>> rolls".
>> Heh! I should look for such recipes. Thanks, Victor.
>
> Well, I hate to state the obvious, but there is a certain joy with
> a nice hand-rolled rack of rolls, especially when rolled on the
> bare thighs of virgins during a full moon.
>
> Plus they taste better that way.
>
> -sw

Uh, right. Being a female, I wouldn't know.

--
Jean B.

Giusi wrote:
> "Jean B." > ha scritto nel messaggio
>> Giusi wrote:
>>> "Jean B." > ha scritto nel messaggio
>
>>> I've done both and find them equal in work. I cut away cabbage leaves
>>> then >> blanch them.
>
>> Maybe so. I am wondering how the two methods could be equal in > terms of
>> effort. Would you please elaborate?
>
> It's really hard to elaborate on something that is not at all elaborate!
> Lay leaf, plop meat, roll, fold, roll and place in casserole. Continue.
> Add sauce and bake. I know some do this in a pot on the burber, but I
> don't.
>
>
No. I meant elaborate on how they could be the least bit similar
in amount of time and effort required.

--
Jean B.

Wayne Boatwright wrote:
> On Tue 27 Jul 2010 06:43:17p, Jean B. told us...
>
>> Omelet wrote:
>>> In article >, "Jean B."
>>> > wrote:
>>>
>>>> I am thinking I'd rather do a casserole version of stuffed
>>>> cabbage.
>>>>
>>>> --
>>>> Jean B.
>>> Try Napa cabbage.
>>>
>>> The leaves are not wrapped around the head like regular round
>>> cabbages so peel off intact easily. Stack them in a steamer and
>>> wilt them until they are soft enough to roll:
>>>
>>> <http://picasaweb.google.com/OMPOmele...bbage#53758641
>>> 4791550 7266>
>>>
>>> <http://picasaweb.google.com/OMPOmele...bbage#53758641
>>> 4637159 0818>
>> I'd still rather do a casserole. I want the bang without the
>> work.
>>
>
> Personally, I will never make the casserole again. It's just not
> "cabbage rolls/stuffed cabbage" unless it's made in its traditional
> form.
>
Well, of course, it isn't rolls. But can't it taste the same?

--
Jean B.

On Mon, 02 Aug 2010 21:10:39 -0400, "Jean B." > wrote:

> Wayne Boatwright wrote:
> >
> > Personally, I will never make the casserole again. It's just not
> > "cabbage rolls/stuffed cabbage" unless it's made in its traditional
> > form.
> >
> Well, of course, it isn't rolls. But can't it taste the same?

Men are visual creatures.

--

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

Kate Connally wrote:
> On 7/29/2010 10:11 AM, zydecogary wrote:
>> On Jul 29, 6:53 am, > wrote:
>>> --- snip ---
>>>
>>>> asafoetida - smells like raw sewage
>>>
>>> --- snip ---
>>>
>>> Andy
>>
>> From Wikipedia
>>
>> Asafoetida (Ferula assafoetida) (Persian انگدان Angedan), alternative
>> spelling asafetida, pronounced /æsəˈfɛtɨdə/[1] (also known as ***
>> devil's dung, stinking gum ***, asant, food of the gods, Kaayam
>> (Malayalam), Hing (Assamese, Bengali, Marathi, Gujarati, Hindi, Urdu,
>> Nepali), Ingua (Telugu), Ingu (Kannada),"Perungkayang" (Sinhalese),
>> Perungayam (Tamil), Hilteet (Mishnaic Hebrew), and giant fennel) is a
>> species of Ferula native to Persia (Iran). Asafoetida has a pungent,
>> unpleasant smell when raw, but in cooked dishes, it delivers a smooth
>> flavor, reminiscent of leeks.
>>
>> -----
>>
>> I have some at home that I purchased to use in an Indian recipe. After
>> that, I never used it again because of the smell in the package. I
>> don't remember how it effected the dish I made, as that was a long
>> time ago. I probably should throw the stuff out.
>
> I'm sure I've eaten many things with it in them at Indian
> restaurants but I won't use it at home to cook with. Even
> though I know it will taste okay once cooked I just can't
> bring myself to put it in the food smelling the way it does.
>
> Similarly with cilantro. I'll eat it but avoid cooking with
> it because I don't like handling it and smelling it.
>
> Kate
>
You usually (or I usually?) use a very small amount of asafoetida
when cooking. Yes, it does smell at first, but when it is cooked
with the other spices and herbs, it doesn't stand out. It is
noticeable when I get near my spice racks though (even though it
is at least doubly sealed).

--
Jean B.

Wayne Boatwright wrote:
> On Tue 27 Jul 2010 06:53:50p, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>
>>> On Mon 26 Jul 2010 07:10:19a, Jean B. told us...
>>>> I am thinking I'd rather do a casserole version of stuffed
>>>> cabbage.
>>>>
>>> I have done that a couple of times, and the flavor is really just
>>> as good, but I missed the traditioin of the cabbage rolls.
>>>
>> I'd only do them for the effect, if I had to. Which I generally
>> don't.
>>
>
> It's just not the same, at least not to me. Perhaps you didn't grow
> up eating them as I did.
>
That is probably true.

--
Jean B.

sf wrote:
> On Mon, 02 Aug 2010 21:10:39 -0400, "Jean B." > wrote:
>
>> Wayne Boatwright wrote:
>>> Personally, I will never make the casserole again. It's just not
>>> "cabbage rolls/stuffed cabbage" unless it's made in its traditional
>>> form.
>>>
>> Well, of course, it isn't rolls. But can't it taste the same?
>
> Men are visual creatures.
>

LOL! Good point! How could I forget that!

--
Jean B.

Wayne Boatwright wrote:
> On Mon 02 Aug 2010 06:10:39p, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Tue 27 Jul 2010 06:43:17p, Jean B. told us...
>>>
>>>> Omelet wrote:
>>>>> In article >, "Jean B."
>>>>> > wrote:
>>>>>
>>>>>> I am thinking I'd rather do a casserole version of stuffed
>>>>>> cabbage.
>>>>>>
>>>>>> --
>>>>>> Jean B.
>>>>> Try Napa cabbage.
>>>>>
>>>>> The leaves are not wrapped around the head like regular round
>>>>> cabbages so peel off intact easily. Stack them in a steamer and
>>>>> wilt them until they are soft enough to roll:
>>>>>
>>>>> <http://picasaweb.google.com/OMPOmele...Cabbage#537586
>>>>> 41 4791550 7266>
>>>>>
>>>>> <http://picasaweb.google.com/OMPOmele...Cabbage#537586
>>>>> 41 4637159 0818>
>>>> I'd still rather do a casserole. I want the bang without the
>>>> work.
>>>>
>>> Personally, I will never make the casserole again. It's just not
>>> "cabbage rolls/stuffed cabbage" unless it's made in its
>>> traditional form.
>>>
>> Well, of course, it isn't rolls. But can't it taste the same?
>>
>
> Yes and no. The ingredients could be identical, but for me, taste
> and texture are closely related. In a deconstructed "cabbage roll"
> casserole, layers of the ingredients mean that the meat/rice mixture
> is relatively "scattered" throughout the dish, like most any other
> casserole that contains ground beef. In real cabbage rolls the
> meat/rice mixture forms almost a mini-meatloaf wrapped inside the
> cabbage leaf. Each version is an entirely different eating
> experience. In the two different versions of cabbage rolls that I
> make, the meat/rice mixture is seasoned differently than the suace,
> which brings yet another dimension to the overall outcome.
> Aesthetically, IMNSHO, cabbage rolls have a certain informal formal
> appearance and more inviting when served. Visually, the casserole
> version reminds me of just a notch above hamburger helper.
>
LOL! I will definitely concede on the visual appeal front. Also,
the taste could be somewhat different. I know I have done some
little experiments in how the different components hit your mouth
and tongue and the ramifications of that.

--
Jean B.

Wayne Boatwright wrote:
> On Mon 02 Aug 2010 06:48:26p, Wayne Boatwright told us...
>
>> On Mon 02 Aug 2010 06:10:39p, Jean B. told us...
>>
>>> Wayne Boatwright wrote:
>>>> On Tue 27 Jul 2010 06:43:17p, Jean B. told us...
>>>>
>>>>> Omelet wrote:
>>>>>> In article >, "Jean B."
>>>>>> > wrote:
>>>>>>
>>>>>>> I am thinking I'd rather do a casserole version of stuffed
>>>>>>> cabbage.
>>>>>>>
>>>>>>> --
>>>>>>> Jean B.
>>>>>> Try Napa cabbage.
>>>>>>
>>>>>> The leaves are not wrapped around the head like regular round
>>>>>> cabbages so peel off intact easily. Stack them in a steamer
>>>>>> and wilt them until they are soft enough to roll:
>>>>>>
>>>>>> <http://picasaweb.google.com/OMPOmele...aCabbage#53758
>>>>>> 6 41 4791550 7266>
>>>>>>
>>>>>> <http://picasaweb.google.com/OMPOmele...aCabbage#53758
>>>>>> 6 41 4637159 0818>
>>>>> I'd still rather do a casserole. I want the bang without the
>>>>> work.
>>>>>
>>>> Personally, I will never make the casserole again. It's just
>>>> not "cabbage rolls/stuffed cabbage" unless it's made in its
>>>> traditional form.
>>>>
>>> Well, of course, it isn't rolls. But can't it taste the same?
>>>
>> Yes and no. The ingredients could be identical, but for me, taste
>> and texture are closely related. In a deconstructed "cabbage
>> roll" casserole, layers of the ingredients mean that the meat/rice
>> mixture is relatively "scattered" throughout the dish, like most
>> any other casserole that contains ground beef. In real cabbage
>> rolls the meat/rice mixture forms almost a mini-meatloaf wrapped
>> inside the cabbage leaf. Each version is an entirely different
>> eating experience. In the two different versions of cabbage rolls
>> that I make, the meat/rice mixture is seasoned differently than
>> the suace, which brings yet another dimension to the overall
>> outcome. Aesthetically, IMNSHO, cabbage rolls have a certain
>> informal formal appearance and more inviting when served.
>> Visually, the casserole version reminds me of just a notch above
>> hamburger helper.
>>
>
> Think of other "stuffed" dishes like German rouladen or Italian
> stuffed shells, etc.. They would hardly be the same if just all
> chopped up and thrown in a casserole dish.
>
Is there no middle ground between rolled and thrown? I am just
being argumentative. Don't mind me, Wayne. :-)

--
Jean B.