I am a scratch cook. Hate most prepared foods because of the salt.
But, my recipes are boring most of the time.
However, right now we are expecting a housefullfor the weekend for
NASCAR race in Dover. In the refrig: one boston butt roast, all
covered with a rub I concocted, ready to go on the Kamado Grill/smoker
tonight at 10, a brisket that DH will put his special rub on, and will
go above the pulled pork recipe. My kitchen is calling me to make the
Waldorf salad, and a potato salad, and possibly GreenBean Casserol.
This week I've done a dish with chicken cooked as tho for tamales,
then put in a sauce of, gulp, gasp, condensed soup and macaroni, with
south of the border type seasonings, Steak with rib rub on it, twice,
salads, and veggies with just some butter, salt & pepper.
Yup, many of us are cooking, but plain cooking, no shallots, no hard
to find exotic ingredients, and long cooking/preparation times. For
me, right now, with no ac, it's quick easy, and fuss free, just to
fill our bellys. I'll get more experimental when it cools off and I
want something wafting thru the house other than AC. Some of the meal
plans and recipes here are almost unbelievable in their intricasies,
and details for daily cooking. What I'm saying is that no one cooks
that spectacularly every day. It comes down to do you eat to live, or
live to eat??? Here it's a little of both, but not remarkable every
single day like some of the posters contend.
Hugs to all, I do really love this site and come here every day.
Nan in DE

On Fri, 24 Sep 2010 06:16:50 GMT, Aussie
> wrote:

>sf > wrote in news:lteo96po4fohfo4b4uk43q0vnttg9kclhb@
>4ax.com:
>
>> On Thu, 23 Sep 2010 11:53:29 -0400, "Virginia Tadrzynski"
>> > wrote:
>>
>>>I just went thru the recent postings........
>>
>> I think most people don't bother to post recipes or even talk about
>> what they make anymore because of the way they are attacked when they
>> do. Even posters like koko are not immune from it.
>>
>
>
>Best way to get around that is to killfile everyone who 'attacks' a poster
>over the food related post.

Aussie, I knew from your first post that you're a gutless serpent.

*Constructive* criticism is NOT an attack, it's a supreme
compliment... means someone actually *thought* about it rather than
say your dump on a dish looks delish. There's really no point in
posting what one cooked if they are so thin skinned that the only
comments they can tolerate are of the kissypoo ass kissing nature... I
consider brown nosing a supreme insult... condenscending comments are
what are attacks, sneak attacks but attacks nevertheless.

Funny (strange) how ALL the down unders are spineless wusses.

sf > wrote:
wrote:
>
>>California blend vegetables
>
>What's that????

Frozen veggies, typically cauliflower, broccoli, and carrots...
dulsville no matter how presented... and typically mostly carrots...
better to buy frozen cauliflower and broccoli separate. I don't like
the texture of frozen carrots and there is something about freezing
carrots that makes them too strongly flavored and not in a good way.
http://tinyurl.com/39h5gcx
https://www.birdseyefoods.com/inspir...ct.aspx?imcmd=
-1&textkey=14335E93A781&category=all&ban=0&brand=fr eshlike

To all of you who post foodie stuff on FB, is there a particular plce
you post it? or just to the general population? or is it mostly to
other foodies whose addys and or names you have authorized?
I love FB, with 2 out of state children, and most of my other
relatives, it is a great place for us all to kibbitz, find out what
each other is up to, etc.
Nan in De

ChattyCathy wrote:
> sf wrote:
>
>
>>On Thu, 23 Sep 2010 20:36:35 +0200, ChattyCathy
> wrote:
>>
>>
>>>Methinks that (my version of) potato salad wouldn't do any
>>>harm as a side dish either.
>>
>>What's your version?
>>
>
> Spuds, mayo, chopped hard boiled eggs and onion. I also like to add a
> little mint. Sosueme.

Mint's a new one to me but i do like some gherkins in there.

For myself i prefer the white wine marinated cooked potatoes that are
then dressed with a vinaigrette and seasoned with chervil, parsley and
uses sliced red onions, but the elderly relative prefers the mayo
dressed potato salad so that's what i usually make.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

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

On Thu, 23 Sep 2010 14:20:00 -0400, Brooklyn1 wrote:

> Michel Boucher > wrote:
>
>>Ranée at Arabian Knits > wrote in news:arabianknits-
:
>>
>>> And yes, I'm noticing how
>>> there are fewer and fewer on topic or interesting posts here.
>>
>>Just for the record, there are tons of on topic totally uninteresting posts
>>also.
>
> Ditto. Uninteresting, unappealing, and also unappetizing... posting
> TIAD Keyboard Kook Kreations in no way benefits r.f.c.
>

whereas a never-ending stream of erroneous gibberish is always welcome!

blake

On Thu, 23 Sep 2010 19:34:22 +0200, ChattyCathy wrote:

> Virginia Tadrzynski wrote:
>
>> I just went thru the recent postings........
>
> Bless your heart - so glad you asked; we just grilled some chicken, pork
> rashers and several lamb chops too. And for the health fanatics in our
> family there's also a green salad - comprising of iceberg lettuce,
> chopped red bell peppers, sliced white button mushrooms and grape
> tomatoes... Oh, and some crumbled feta cheese.
>
> Any other questions?

what are you wearing right now?

your pal,
blake

blake murphy wrote:

> On Thu, 23 Sep 2010 19:34:22 +0200, ChattyCathy wrote:
>
>> Virginia Tadrzynski wrote:
>>
>>> I just went thru the recent postings........
>>
>> Bless your heart - so glad you asked; we just grilled some chicken,
>> pork rashers and several lamb chops too. And for the health fanatics
>> in our family there's also a green salad - comprising of iceberg
>> lettuce, chopped red bell peppers, sliced white button mushrooms and
>> grape tomatoes... Oh, and some crumbled feta cheese.
>>
>> Any other questions?
>
> what are you wearing right now?

Alas, nothing edible.
--
Cheers
Chatty Cathy

"l, not -l" > wrote:
>sf > wrote:
>
>> Most people don't have thick
>> enough hides to take the pointed criticism/hostility so they choose
>> not to post recipes and only talk in generalities about cooking... if
>> they even do that much.
>
>I agree in part with your point; I think the hositility that a number of
>folks exhibit daily is the major inhibitor.

I concurr withg sf, I don't agree with you. There is nothing
inhibiting, the majority don't post pictures because they don't cook
anything, least not that wouldn't break the camera... in other words
they're embarrassed to post anything but verbose fantasy, ie. keyboard
kooking.

>I certainly don't mind constructive criticism;

I see you learned a new term.

>but, there a half-dozen regulars
>who look for everyopportunity to be as ugly and mean-spirited as possible.

That's not true... the mean sprited remarks originate from the thin
skinned posters who can't tolerate constructive criticism and/or their
toadies who make them appear retarded by speaking for them... the
Do-Nothing big mouthed shit stiring ass kissers would do those they
think need defending (and everyone else) a big favor by STFU. Starting
this thread is the precise example of a bored to tears no-life
Do-Nothing shit stirrer... do you have any idea how many times someone
who returns to rfc after years of absence and dredges up this exact
topic... more times than you have digits.

Janet Wilder wrote:
>
> On 9/23/2010 7:05 PM, Arri London wrote:
> >
> >
> > Virginia Tadrzynski wrote:

<snip>

> >>
> >> BTW, killfiled the Chinese thingy, but they still manage to get thru...the
> >> Andy and @manlymail have been killfiled too, but when people answer them I
> >> get the original as well...
> >
> > We cook all the time. But since I don't use many recipes as such, not
> > much help to anyone who needs a line-by-line recipe.
>
> Same here. I cook every night. I make a salad. I cook some veggies and
> give DH something to send up as a burnt offering to the great god
> barbecue. Some nights I'll bake fish or saute chicken breasts in
> something interesting, but I hardly ever use a recipe.
> >
> > Last night I made soup from the remnants of a smoked turkey leg. Added
> > leftover spaghetti and a few vegs. That was the recipe
>
> I love pea soup with smoked turkey legs or even wings. Did you make pea
> soup?
>
> Still too hot for soup here.


Never too hot for soup for me LOL. But no, just the broth the turkey leg
remnants gave off plus the pasta and vegs.

For pea soup, it's only smoked pork of some sort; knuckle, neckbones,
ham/gammon or sausages. Turkey doesn't do it for soup

Stockin' a goose right now. Saving the heart and liver among the meat. Set aside those two organs, because they taste like heaven. Stew meat from the upper legs.

Planning on trying the moroccan flat bread recipe this weekend. I usually cook and don't bake as much as I used to. I'm amped, though.

Sycophant wrote:

> First meal I've had in 24 hours. Was nauseated from taking Keflex on an
> empty stomach. I was running around in bare feet yesterday when I was
> BBQ'ing and ended up with an infected cut on the bottom of one foot.
>
> Brilliant. (not!)
>
> <sigh>
>
> Pink lines running up the ankle from a foot wound are not a good sign...

Did you see a doctor about it, or did you have Keflex on hand from some
previous infection and decide to take it? An infection like that is *not*
something to take lightly or treat without an expert medical exam,
especially for someone like you.

Bob

"Arri London" > wrote in message
...
>
>
> Janet Wilder wrote:
>>
>> On 9/23/2010 7:05 PM, Arri London wrote:
>> >
>> >
>> > Virginia Tadrzynski wrote:
>
> <snip>
>
>> >>
>> >> BTW, killfiled the Chinese thingy, but they still manage to get
>> >> thru...the
>> >> Andy and @manlymail have been killfiled too, but when people answer
>> >> them I
>> >> get the original as well...
>> >
>> > We cook all the time. But since I don't use many recipes as such, not
>> > much help to anyone who needs a line-by-line recipe.
>>
>> Same here. I cook every night. I make a salad. I cook some veggies and
>> give DH something to send up as a burnt offering to the great god
>> barbecue. Some nights I'll bake fish or saute chicken breasts in
>> something interesting, but I hardly ever use a recipe.
>> >
>> > Last night I made soup from the remnants of a smoked turkey leg. Added
>> > leftover spaghetti and a few vegs. That was the recipe
>>
>> I love pea soup with smoked turkey legs or even wings. Did you make pea
>> soup?
>>
>> Still too hot for soup here.
>
>
> Never too hot for soup for me LOL.

I'm the Soup Queen I make and eat soup year round, it doesn't matter if
it is hot outside.

> For pea soup, it's only smoked pork of some sort; knuckle, neckbones,
> ham/gammon or sausages. Turkey doesn't do it for soup

I have to say, smoked turkey works for many pea or bean soups. YMMV.

Jill

Nan wrote:

> This week I've done a dish with chicken cooked as tho for tamales,
> then put in a sauce of, gulp, gasp, condensed soup and macaroni, with
> south of the border type seasonings

The first time I read that I thought it said "condensed MILK and macaroni".

Bob, has used condensed milk as part of carnitas

On Fri, 24 Sep 2010 10:57:33 +0200, ChattyCathy
> wrote:

>sf wrote:
>
>> On Thu, 23 Sep 2010 20:36:35 +0200, ChattyCathy
>> > wrote:
>>
>>>Methinks that (my version of) potato salad wouldn't do any
>>>harm as a side dish either.
>>
>> What's your version?
>>
>Spuds, mayo, chopped hard boiled eggs and onion. I also like to add a
>little mint. Sosueme.

I was with you up to the mint!

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

On Fri, 24 Sep 2010 08:09:19 -0500, Omelet >
wrote:

>Hmmm... I've never added mint to a savory recipe.
>What does it add to it?

I'm thinking a little mint wouldn't be too bad if it was fried up the
way you get it as a garnish on Thai dishes and added at serving time.


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

"Virginia Tadrzynski" > wrote in message
...
>I just went thru the recent postings........too many deleted for sporting
>goods/tshirts/purses/shoes from China. Umpteen useless bits of drivel
>(usually from Andy) and that plus a dozen more troll Peter Lucas posts
>(seems to the be the 'in' thing to do - pose as Lucas and post some of the
>nastiest things possible).....let's see, lainie posted a tomato pie recipe
>and Jill posted a shrimp and pasta recipe.......does anyone cook around
>here anymore or have all the sane people gone on to other venues (Chatty
>Cathy's survey of FB/MySpace, etc.).
> -ginny
>
> BTW, killfiled the Chinese thingy, but they still manage to get thru...the
> Andy and @manlymail have been killfiled too, but when people answer them I
> get the original as well...
>
>

I cook I don't always post about what I cook, but I definitely cook. So
do other regulars here. killfile anything related to Googlegroups and
you'll quickly lose the Chinese watches, jewlery and whatever SPAM. Yes,
some of us still post about cooking

Jill

jmcquown wrote:

> I cook I don't always post about what I cook, but I definitely
> cook. So do other regulars here. killfile anything related to
> Googlegroups and you'll quickly lose the Chinese watches, jewlery and
> whatever SPAM. Yes, some of us still post about cooking

I think my usenet provider is filtering out most of that stuff since
I don't delete what I killfile, I just mark it read. I don't even see
that crap any more. Thank you!

nancy

On Fri, 24 Sep 2010 22:05:08 -0700, sf > wrote:

>On Fri, 24 Sep 2010 10:57:33 +0200, ChattyCathy
> wrote:
>
>>sf wrote:
>>
>>> On Thu, 23 Sep 2010 20:36:35 +0200, ChattyCathy
>>> > wrote:
>>>
>>>>Methinks that (my version of) potato salad wouldn't do any
>>>>harm as a side dish either.
>>>
>>> What's your version?
>>>
>>Spuds, mayo, chopped hard boiled eggs and onion. I also like to add a
>>little mint. Sosueme.
>
>I was with you up to the mint!

Yup... mint belongs in terlits, not kitchens.

On Sat, 25 Sep 2010 03:06:05 -0400, "jmcquown" >
wrote:

>killfile anything related to Googlegroups and
>you'll quickly lose the Chinese watches, jewlery and whatever SPAM. Yes,
>some of us still post about cooking

I have a much better killfile than that. I rarely see any spam AND I
can see posters from google too.

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

In article >,
Omelet > wrote:

lots of snipping
> I don't even have an FB account! Who the hell has that much time on
> their hands?
>
My sentiments exactly. It's not necessary for me to trumpet every minor
achievement to the world. (I WOKE UP BEFORE THE ALARM CLOCK RANG
TODAY!!! OB FOOD: I HAD CRAISINS ON MY CEREAL!!!) I have a LinkedIn
account, but have done very little with it.

ON TOPIC: We had a New Orleans-style feed chez us last night for the
Friday night crew. And we cooked. I made (and SO doctored) vegetarian
red beans and a killer olive-sun dried tomato salad for
mini-muffulettas. (Not entirely traditional, but tasty.) SO made a
duck-andouille gumbo that was pretty incendiary, especially for the
chile wimps in our crew. We had a ringer in the crowd, a woman who grew
up in Houma, LA. She declared the gumbo a little spicy, but she still
had some. One of our regulars made two pitchers of hurricanes. GOOD
HOLY MOTHER HAVE MERCY, THEY WERE POWERFUL!!! One small on-the-rocks
tumbler was more than enough for me. Another reveler brought her deep
fat fryer and made gluten-free, vegan pear fritters. Excellent. The
gluten-free flour mixture produced very tender fritters, and the soy
milk was undetectable. Luka (our surviving feline) had plenty of
attention, which he enjoyed.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On Fri, 24 Sep 2010 20:54:47 +0200, ChattyCathy wrote:

> blake murphy wrote:
>
>> On Thu, 23 Sep 2010 19:34:22 +0200, ChattyCathy wrote:
>>
>>> Virginia Tadrzynski wrote:
>>>
>>>> I just went thru the recent postings........
>>>
>>> Bless your heart - so glad you asked; we just grilled some chicken,
>>> pork rashers and several lamb chops too. And for the health fanatics
>>> in our family there's also a green salad - comprising of iceberg
>>> lettuce, chopped red bell peppers, sliced white button mushrooms and
>>> grape tomatoes... Oh, and some crumbled feta cheese.
>>>
>>> Any other questions?
>>
>> what are you wearing right now?
>
> Alas, nothing edible.

rats.

your pal,
blake

Omelet wrote:
> Brooklyn1 wrote:
>> sf wrote:
>> > ChattyCathy wrote:
>> >>sf wrote:
>> >>> ChattyCathy wrote:
>> >>>
>> >>>>Methinks that (my version of) potato salad wouldn't do any
>> >>>>harm as a side dish either.
>> >>>
>> >>> What's your version?
>> >>>
>> >>Spuds, mayo, chopped hard boiled eggs and onion. I also like to add a
>> >>little mint. Sosueme.
>> >
>> >I was with you up to the mint!
>>
>> Yup... mint belongs in terlits, not kitchens.
>
>Oh I dunno... Goes great with Lime juice and Vodka. <g>

Mint ruins booze for me. I don't like peppermint at all, I'll
tolerate spearmint flavored dental products but I much prefer cinnamon
(Lavoris), and my latest favorite toothpaste is Tom's of Maine fennel
flavored.

On 25/09/2010 4:43 PM, Ranée at Arabian Knits wrote:
> In >,
> > wrote:
>
>> Hmmm... I've never added mint to a savory recipe.
>> What does it add to it?
>
> Never? Do you eat tabbouleh or raita or what do the Greeks call it?
> it's laban bi chiyar in Arabic, the yogurt cucumber salad? Those all
> have mint in them. I make a white bean dish with garlic, lemon, and
> mint.
>


Pork and lamb are savory, and I add mint to both. One of my best ways
to grill lamb is to rub them about an hour ahead with salt, pepper,
garlic powder, oregano and chopped mint.

Miche > wrote in news:micheinnz-336E21.12223626092010
@news.itconsult.net:

> In article >,
> Cindy Fuller > wrote:
>
>
>> ON TOPIC: We had a New Orleans-style feed chez us last night for the
>> Friday night crew. And we cooked. I made (and SO doctored) vegetarian
>> red beans and a killer olive-sun dried tomato salad for
>> mini-muffulettas. (Not entirely traditional, but tasty.) SO made a
>> duck-andouille gumbo that was pretty incendiary, especially for the
>> chile wimps in our crew. We had a ringer in the crowd, a woman who
grew
>> up in Houma, LA. She declared the gumbo a little spicy, but she still
>> had some. One of our regulars made two pitchers of hurricanes. GOOD
>> HOLY MOTHER HAVE MERCY, THEY WERE POWERFUL!!! One small on-the-rocks
>> tumbler was more than enough for me. Another reveler brought her deep
>> fat fryer and made gluten-free, vegan pear fritters. Excellent. The
>> gluten-free flour mixture produced very tender fritters, and the soy
>> milk was undetectable. Luka (our surviving feline) had plenty of
>> attention, which he enjoyed.
>
> Also on topic: Last night's dinner, all cooked from scratch for four of
> us:
>
> Rice paper rolls with Thai dipping sauce (I really need to ask what was
> in that, it was fantastic)


There's many different variation for that, but it's still a fairly basic
recipe. I posted one back in Feb'04 for Thai Fish Cakes and Dipping
Sauce...... quite possible to use the same dipping sauce for any/all dippy
things :-)


THAI FISH CAKES
(Tod Man Pla)

Preparation time: 25 mins
Total cooking time: 5-10 mins
Serves 4-6

450g (1 lb) white fish fillets
3 tablespoons cornflour
1 tablespoon fish sauce
1 egg beaten
15g (1/2 cup) coriander leaves
1-2 teaspoons chopped red chillies (or as much as you want :-)
3 tablespoons Red Curry paste (commercial stuff is fine)
100g (3/4 cup) green beans very finely sliced
2 spring onions finely chopped
125ml (1/2 cup) oil for frying

Process the fish in a food processor for 20 secs or until smooth. Add
the cornflour, fish sauce, beaten egg, coriander leaves, chilli and
curry paste. Process for 10 secs or until well combined.

Transfer the fish mixture to a large bowl. Add the green beans and
spring onions and mix well. Using wet hands, form a couple of
tablespoons of the mixture into a flattish pattie..

Heat the oil in a heavy based frying pan over medium heat. Cook 4 fish
cakes at a time until they are a dark golden brown on both sides. Drain
on paper towels and serve immediately with a dipping sauce.

(You can prepare the fish cakes and store them, covered, in the
refrigerator for up to 4 hours before you cook them)

BASIC DIPPING SAUCE
(Nam Prik)

Combine 60ml (1/4 cup) of fish sauce, 1 tablespoon of white vinegar, 2-3
teaspoons of finely chopped red chillies, 1 teaspoon of sugar and 2
teaspoons of chopped coriander stems. Stir until sugar dissolves.


>
> Along with wine, vodka and '80s music. A fantastic evening was had by
> all.
>


:-)

Sounds like a blast from the past :-)



--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

jmcquown wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > Janet Wilder wrote:
> >>
> >> On 9/23/2010 7:05 PM, Arri London wrote:
> >> >
> >> >
> >> > Virginia Tadrzynski wrote:
> >
> > <snip>
> >
> >> >>
> >> >> BTW, killfiled the Chinese thingy, but they still manage to get
> >> >> thru...the
> >> >> Andy and @manlymail have been killfiled too, but when people answer
> >> >> them I
> >> >> get the original as well...
> >> >
> >> > We cook all the time. But since I don't use many recipes as such, not
> >> > much help to anyone who needs a line-by-line recipe.
> >>
> >> Same here. I cook every night. I make a salad. I cook some veggies and
> >> give DH something to send up as a burnt offering to the great god
> >> barbecue. Some nights I'll bake fish or saute chicken breasts in
> >> something interesting, but I hardly ever use a recipe.
> >> >
> >> > Last night I made soup from the remnants of a smoked turkey leg. Added
> >> > leftover spaghetti and a few vegs. That was the recipe
> >>
> >> I love pea soup with smoked turkey legs or even wings. Did you make pea
> >> soup?
> >>
> >> Still too hot for soup here.
> >
> >
> > Never too hot for soup for me LOL.
>
> I'm the Soup Queen I make and eat soup year round, it doesn't matter if
> it is hot outside.

TMU says I got that from my father's side of the family. He also would
eat soup at any time of the year.
>
> > For pea soup, it's only smoked pork of some sort; knuckle, neckbones,
> > ham/gammon or sausages. Turkey doesn't do it for soup
>
> I have to say, smoked turkey works for many pea or bean soups. YMMV.
>
> Jill

LOL! Of course it does. If I could get smoked lamb around here, would
put that into soup. Smoked turkey is fine for a bean soup, but not a pea
soup.

So there LOL.

In article
<arabianknits-F5716D.13430525092010@reserved-multicast-range-NOT-delegat
ed.example.com>,
Ranée at Arabian Knits > wrote:

> In article >,
> Omelet > wrote:
>
> > Hmmm... I've never added mint to a savory recipe.
> > What does it add to it?
>
> Never? Do you eat tabbouleh or raita or what do the Greeks call it?

Tzatziki.

> it's laban bi chiyar in Arabic, the yogurt cucumber salad? Those all
> have mint in them. I make a white bean dish with garlic, lemon, and
> mint.

Oooh, that sounds good. Recipe, please? I've got some white beans that
need using up.

Miche

--
Electricians do it in three phases

In article >,
Cindy Fuller > wrote:


> ON TOPIC: We had a New Orleans-style feed chez us last night for the
> Friday night crew. And we cooked. I made (and SO doctored) vegetarian
> red beans and a killer olive-sun dried tomato salad for
> mini-muffulettas. (Not entirely traditional, but tasty.) SO made a
> duck-andouille gumbo that was pretty incendiary, especially for the
> chile wimps in our crew. We had a ringer in the crowd, a woman who grew
> up in Houma, LA. She declared the gumbo a little spicy, but she still
> had some. One of our regulars made two pitchers of hurricanes. GOOD
> HOLY MOTHER HAVE MERCY, THEY WERE POWERFUL!!! One small on-the-rocks
> tumbler was more than enough for me. Another reveler brought her deep
> fat fryer and made gluten-free, vegan pear fritters. Excellent. The
> gluten-free flour mixture produced very tender fritters, and the soy
> milk was undetectable. Luka (our surviving feline) had plenty of
> attention, which he enjoyed.

Also on topic: Last night's dinner, all cooked from scratch for four of
us:

Rice paper rolls with Thai dipping sauce (I really need to ask what was
in that, it was fantastic)

Chicken tonkatsu
Korean beef
Stir-fried vegetables
Baked tofu
Rice
Sweet-and-sour sauce

Vanilla ice cream
Ambrosia salad
Fruit salad

Along with wine, vodka and '80s music. A fantastic evening was had by
all.

Miche

--
Electricians do it in three phases

Ranée wrote:

>> It's not necessary for me to trumpet every minor achievement to the
>> world. (I WOKE UP BEFORE THE ALARM CLOCK RANG TODAY!!! OB FOOD: I HAD
>> CRAISINS ON MY CEREAL!!!) I have a LinkedIn account, but have done very
>> little with it.
>
> No, that's twitter. ;-)

One of the reasons I am less than enthused about facebook is that so many
people use it as if it *were* twitter.

Bob

On Sat, 25 Sep 2010 09:47:02 -0700, Cindy Fuller
> wrote:

>My sentiments exactly. It's not necessary for me to trumpet every minor
>achievement to the world. (I WOKE UP BEFORE THE ALARM CLOCK RANG
>TODAY!!! OB FOOD: I HAD CRAISINS ON MY CEREAL!!!)

I think that sort of drivel is more of a Twitter thing, but I don't
"tweet" so I can't say for sure.

I have two FB accounts with different people "friended" in each one
and in my experience that's not how people use Facebook, but if that's
what you want to believe then go right ahead.

>I have a LinkedIn account, but have done very little with it.

It's for business associates.


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

"sf" > wrote in message
...
> On Sat, 25 Sep 2010 03:06:05 -0400, "jmcquown" >
> wrote:
>
>>killfile anything related to Googlegroups and
>>you'll quickly lose the Chinese watches, jewlery and whatever SPAM. Yes,
>>some of us still post about cooking
>
> I have a much better killfile than that. I rarely see any spam AND I
> can see posters from google too.
>

Some people bitch about Microsoft products. The thing is, I can k/f Google
and gmail and still see those I want to see. I see your posts, for example


OB Food: Sunday dinner will be Smothered pork chops, mashed potatoes and
brussels sprouts.

Jill

"Ranée at Arabian Knits" > wrote in message
news:arabianknits-F5716D.13430525092010@reserved-multicast-range-NOT-

I make a white bean dish with garlic, lemon, and
> mint.

Oooh recipe please?
--
--
https://www.shop.helpforheroes.org.uk/

On Sat, 25 Sep 2010 13:43:05 -0700, Ranée at Arabian Knits wrote:

> In article >,
> Omelet > wrote:
>
>> Hmmm... I've never added mint to a savory recipe.
>> What does it add to it?
>
> Never? Do you eat tabbouleh or raita or what do the Greeks call it?
> it's laban bi chiyar in Arabic, the yogurt cucumber salad? Those all
> have mint in them. I make a white bean dish with garlic, lemon, and
> mint.
>
> Regards,
> Ranee @ Arabian Knits

mint and garlic in a yogurt-based meat marinade.

your pal,
blake

On Sat, 25 Sep 2010 13:44:59 -0700, Ranée at Arabian Knits wrote:

> In article >,
> Janet Wilder > wrote:
>
>> Sometimes
>> you have to glean the chocolate from the dog shit.
>
> It seems like the DS has been increasing over the last decade.
> However, I think our entire culture has been doing that, it's not
> limited to usenet.
>
> Regards,
> Ranee @ Arabian Knits

maybe so. but i'm sure that you could go back fifteen years ago and find
similar complaints about this group in particular.

your pal,
blake

jmcquown wrote:

>
> OB Food: Sunday dinner will be Smothered pork chops, mashed potatoes
> and brussels sprouts.

What exactly are "Smothered pork chops"? Yeah I know I could probably
google it, but I'd like to know about your version.

We've decided on drunken prawns + steamed rice tonight; never thought
I'd say this, but I'm all Braai-ed out after our National Braai
weekend ;-)

--
Cheers
Chatty Cathy

l, not -l wrote:

>
> Oh, and for those of you who would like to lecture me on not using
> your favorite reader, whose killfiles can inspect a gnat's ass and
> turn it into a rose blossom; I like mine fine so save your breath.

<snork>

OK, that was funny.

FWIW, I only have 3 r.f.c. posters in my kf at present (well, 6 if you
count sock-puppets). I don't kf Google Groups posters (or those who
choose to use a gmail address) because there are a lot of foodies
amongst them. I've set up a filter to get rid of the
handbags/shoes/watches/jewelry crap but even that kind of spam seems to
be waning these days. Maybe my usenet provider is filtering (most) of
it out, which is a Good Thing.
--
Cheers
Chatty Cathy

On Sun, 26 Sep 2010 17:39:44 +0200, ChattyCathy
> wrote:

> I've set up a filter to get rid of the
> handbags/shoes/watches/jewelry crap but even that kind of spam seems to
> be waning these days. Maybe my usenet provider is filtering (most) of
> it out, which is a Good Thing.

I've noticed that too. It's certainly easy enough for news providers
to do w/o inspecting each and every post. What's really annoying are
the spammers who post their spam in a legitimate thread. There
haven't been many, but when I see them I always think it may be time
to upgrade my news reader to something that can filter based on
content as well as the subject headers.

--

Never trust a dog to watch your food.

On Sun, 26 Sep 2010 20:37:25 -0700, Ranée at Arabian Knits
> wrote:

> If you don't like mint, use whatever other fresh herb you like.

I might, but it sounds really easy and I love the idea of lemon with
white beans. I'll use small navy beans because cannellini are too
expensive; make it with mint (because mint goes with lemon) and serve
the beans with lamb... because lemon and mint go with lamb.

TY


--

Never trust a dog to watch your food.

In article
<arabianknits-D4C81A.20381126092010@reserved-multicast-range-NOT-delegat
ed.example.com>,
Ranée at Arabian Knits > wrote:

> In article >,
> Miche > wrote:
>
> > In article
> > <arabianknits-F5716D.13430525092010@reserved-multicast-range-NOT-delegat
> > ed.example.com>,
> > Ranée at Arabian Knits > wrote:

> > > it's laban bi chiyar in Arabic, the yogurt cucumber salad? Those all
> > > have mint in them. I make a white bean dish with garlic, lemon, and
> > > mint.
> >
> > Oooh, that sounds good. Recipe, please? I've got some white beans that
> > need using up.
>
> I posted it on the blog and just now posted it within the thread.

Awesome. Thank you!

Miche

--
Electricians do it in three phases

On Sun, 26 Sep 2010 10:04:45 -0700, sf wrote:

> On Sun, 26 Sep 2010 17:39:44 +0200, ChattyCathy
> > wrote:
>
>> I've set up a filter to get rid of the
>> handbags/shoes/watches/jewelry crap but even that kind of spam seems to
>> be waning these days. Maybe my usenet provider is filtering (most) of
>> it out, which is a Good Thing.
>
> I've noticed that too. It's certainly easy enough for news providers
> to do w/o inspecting each and every post. What's really annoying are
> the spammers who post their spam in a legitimate thread. There
> haven't been many, but when I see them I always think it may be time
> to upgrade my news reader to something that can filter based on
> content as well as the subject headers.

that kind of filter is hard to come by without getting into some pretty
tall weeds - you won't find a simple button solution it in any newsreader
that i know of.

plus, there's a lot more overhead in that the filter is scanning entire
posts instead of just headers. let us know if you find out anything.

your pal,
blake