I haven't eaten this since I was a kid when my mother made it with
Campbell's tomato soup. :-|

My version had no canned soup and the tomatoes were oven dried by me.
The rest of the filling was hamburger, onion, carrots, corn, peas and
a small mildish chile pepper. Seasonings included thyme and
Worcestershire sauce. The potatoes were whipped with their cooking
water (no milk or cream) and a small amount of grated parmesan cheese
was added to it. I love the taste! http://oi51.tinypic.com/opt1v.jpg



--

Never trust a dog to watch your food.

On Oct 14, 4:27*am, sf > wrote:
> I haven't eaten this since I was a kid when my mother made it with
> Campbell's tomato soup. * *:-|
>
> My version had no canned soup and the tomatoes were oven dried by me.
> The rest of the filling was hamburger, onion, carrots, corn, peas and
> a small mildish chile pepper. *Seasonings included thyme and
> Worcestershire sauce. *The potatoes were whipped with their cooking
> water (no milk or cream) and a small amount of grated parmesan cheese
> was added to it. *I love the taste! *http://oi51.tinypic.com/opt1v.jpg
>
> --
>
> Never trust a dog to watch your food.

Folks are gonna argue about cottage or shepherds' or whatever.
Essential ingredients, forbidden ones. Dosni matter. Peasant food,
comfort food. It is starting to get seasonably cold here and this
kind of thing is often up. Presentation can be prettied up for
company.

M

"bulka" > wrote in message
...
On Oct 14, 4:27 am, sf > wrote:
> I haven't eaten this since I was a kid when my mother made it with
> Campbell's tomato soup. :-|
>
> My version had no canned soup and the tomatoes were oven dried by me.
> The rest of the filling was hamburger, onion, carrots, corn, peas and
> a small mildish chile pepper. Seasonings included thyme and
> Worcestershire sauce. The potatoes were whipped with their cooking
> water (no milk or cream) and a small amount of grated parmesan cheese
> was added to it. I love the taste! http://oi51.tinypic.com/opt1v.jpg
>
> --
>
> Never trust a dog to watch your food.

Folks are gonna argue about cottage or shepherds' or whatever.
Essential ingredients, forbidden ones. Dosni matter. Peasant food,
comfort food. It is starting to get seasonably cold here and this
kind of thing is often up. Presentation can be prettied up for
company.

----
Mine is never the same twice. I just use whatever I have in the house.

On 10/14/2010 4:27 AM, sf wrote:
> I haven't eaten this since I was a kid when my mother made it with
> Campbell's tomato soup. :-|
>
> My version had no canned soup and the tomatoes were oven dried by me.
> The rest of the filling was hamburger, onion, carrots, corn, peas and
> a small mildish chile pepper. Seasonings included thyme and
> Worcestershire sauce. The potatoes were whipped with their cooking
> water (no milk or cream) and a small amount of grated parmesan cheese
> was added to it. I love the taste! http://oi51.tinypic.com/opt1v.jpg
>
>
>

Yum! I should make that for lunch one day for myself. Mr. Raven won't
eat mashed potato. very picky.

--
Currently reading: Batman Year Two: The Reaper

On Oct 14, 4:54*am, "Julie Bove" > wrote:
>
> *Peasant food

Like gruel.

--Bryan

On Oct 14, 4:27*am, sf > wrote:
> I haven't eaten this since I was a kid when my mother made it with
> Campbell's tomato soup. * *:-|
>
> My version had no canned soup and the tomatoes were oven dried by me.
> The rest of the filling was hamburger, onion, carrots, corn, peas and
> a small mildish chile pepper. *Seasonings included thyme and
> Worcestershire sauce. *The potatoes were whipped with their cooking
> water (no milk or cream) and a small amount of grated parmesan cheese
> was added to it. *I love the taste! *http://oi51.tinypic.com/opt1v.jpg
>
> --
>
> Never trust a dog to watch your food.

I made this recently myself. Wonderful comfort meal! Similarly, I
seasoned the meat with sauteed onions and mushrooms, worcestershire
and thyme (they both go so well with ground beef!) I used a drop of
wine in mine, instead of the tomato. Also, I only had carrots and
green beans in the house, so those were my veggies. For the topping, I
mashed a couple of russet potatoes with chicken broth, lite sour
cream, salt and pepper of course, some white cheddar cheese and
horseradish.

Yours looks delicious. Mine was too. The nice thing about this sort of
meal is that it's very adaptable to what you have in the house. My Mom
made it often. I don't remember how she made it or how it tasted. I
just remember it looked so beautiful in the Corningware dish, with the
topping of mashed potatoes, sprinkled with paprika. She made it very
deep. Mine was more shallow. She must have used worcestershire in
hers, though, because that seems to be a common ingredient in all of
the recipes I have seen for this.

"ravenlynne" > wrote in message
...
> On 10/14/2010 4:27 AM, sf wrote:
>> I haven't eaten this since I was a kid when my mother made it with
>> Campbell's tomato soup. :-|
>>
>> My version had no canned soup and the tomatoes were oven dried by me.
>> The rest of the filling was hamburger, onion, carrots, corn, peas and
>> a small mildish chile pepper. Seasonings included thyme and
>> Worcestershire sauce. The potatoes were whipped with their cooking
>> water (no milk or cream) and a small amount of grated parmesan cheese
>> was added to it. I love the taste! http://oi51.tinypic.com/opt1v.jpg
>>
>>
>>
>
> Yum! I should make that for lunch one day for myself. Mr. Raven won't
> eat mashed potato. very picky.

My one SIL won't eat them either.

"Catmandy (Sheryl)" > wrote in message
...
On Oct 14, 4:27 am, sf > wrote:
> I haven't eaten this since I was a kid when my mother made it with
> Campbell's tomato soup. :-|
>
> My version had no canned soup and the tomatoes were oven dried by me.
> The rest of the filling was hamburger, onion, carrots, corn, peas and
> a small mildish chile pepper. Seasonings included thyme and
> Worcestershire sauce. The potatoes were whipped with their cooking
> water (no milk or cream) and a small amount of grated parmesan cheese
> was added to it. I love the taste! http://oi51.tinypic.com/opt1v.jpg
>
> --
>
> Never trust a dog to watch your food.

I made this recently myself. Wonderful comfort meal! Similarly, I
seasoned the meat with sauteed onions and mushrooms, worcestershire
and thyme (they both go so well with ground beef!) I used a drop of
wine in mine, instead of the tomato. Also, I only had carrots and
green beans in the house, so those were my veggies. For the topping, I
mashed a couple of russet potatoes with chicken broth, lite sour
cream, salt and pepper of course, some white cheddar cheese and
horseradish.

Yours looks delicious. Mine was too. The nice thing about this sort of
meal is that it's very adaptable to what you have in the house. My Mom
made it often. I don't remember how she made it or how it tasted. I
just remember it looked so beautiful in the Corningware dish, with the
topping of mashed potatoes, sprinkled with paprika. She made it very
deep. Mine was more shallow. She must have used worcestershire in
hers, though, because that seems to be a common ingredient in all of
the recipes I have seen for this.

My mom never made it and I don't know why. I have some of her old cookbooks
and she did have recipes for it.

The first time I had it was in high school. A friend made it. I loved it!

On Thu, 14 Oct 2010 07:01:15 -0400, ravenlynne >
wrote:

> Mr. Raven won't eat mashed potato. very picky.

The up side of his pickiness is there's more for you!


--

Never trust a dog to watch your food.

On Oct 14, 7:18*am, Bryan > wrote:
> On Oct 14, 4:54*am, "Julie Bove" > wrote:
>
>
>
> > *Peasant food
>
> Like gruel.
>
> --Bryan

You are like gruel. It must be nice to be the self-appointed arbiter
of good taste.
What comes out of my cat is more interesting to me than you and your
opinions.

On Oct 14, 1:27*am, sf > wrote:
> I haven't eaten this since I was a kid when my mother made it with
> Campbell's tomato soup. * *:-|
>
> My version had no canned soup and the tomatoes were oven dried by me.
> The rest of the filling was hamburger, onion, carrots, corn, peas and
> a small mildish chile pepper. *Seasonings included thyme and
> Worcestershire sauce. *The potatoes were whipped with their cooking
> water (no milk or cream) and a small amount of grated parmesan cheese
> was added to it. *I love the taste! *http://oi51.tinypic.com/opt1v.jpg
>
> --
>
> Never trust a dog to watch your food.

Man, that really looks good...specially on a cold day!

"Catmandy (Sheryl)" > wrote in message
...
> On Oct 14, 7:18 am, Bryan > wrote:
>> On Oct 14, 4:54 am, "Julie Bove" > wrote:
>>
>>
>>
>> > Peasant food
>>
>> Like gruel.
>>
>> --Bryan
>
> You are like gruel. It must be nice to be the self-appointed arbiter
> of good taste.
> What comes out of my cat is more interesting to me than you and your
> opinions.

lol

--
--
https://www.shop.helpforheroes.org.uk/

"Goomba" > wrote in message
...
> sf wrote:
>> I haven't eaten this since I was a kid when my mother made it with
>> Campbell's tomato soup. :-|
>>
>> My version had no canned soup and the tomatoes were oven dried by me.
>> The rest of the filling was hamburger, onion, carrots, corn, peas and
>> a small mildish chile pepper. Seasonings included thyme and
>> Worcestershire sauce. The potatoes were whipped with their cooking
>> water (no milk or cream) and a small amount of grated parmesan cheese
>> was added to it. I love the taste! http://oi51.tinypic.com/opt1v.jpg
>>
>
> This is the recipe I've been using (using half lamb, half beef) and it is
> amazingly goooooood!
>
>
>
> * Exported from MasterCook *
>
> Shepherd's Cottage Pie
>
> Recipe By :
> Serving Size : 12 Preparation Time :0:00
> Categories : Beef Lamb
> Main Dishes
>

(Respectful snippage)


IMHO, Shepherd's and Cottage pie should not be confused. One (Shepherd's)
contains lamb, cottage pie has ground beef. In my house, never the twain
shall meet. But hey, if you like mixing it up, go for it. I find the taste
of the two meats to be distinctive and something gets lost in the
translation.

Jill

On Sat, 16 Oct 2010 12:51:34 -0400, "jmcquown" >
wrote:

> IMHO, Shepherd's and Cottage pie should not be confused. One (Shepherd's)
> contains lamb, cottage pie has ground beef. In my house, never the twain
> shall meet. But hey, if you like mixing it up, go for it. I find the taste
> of the two meats to be distinctive and something gets lost in the
> translation.

Some people find lamb too strong (as well they should because we call
mutton "lamb" over here - another government approved scheme to pull
the wool over consumer's eyes) so mixing the two meats tones down the
muttony flavor.

--

Never trust a dog to watch your food.

Jill wrote:

> IMHO, Shepherd's and Cottage pie should not be confused. One (Shepherd's)
> contains lamb, cottage pie has ground beef. In my house, never the twain
> shall meet. But hey, if you like mixing it up, go for it. I find the taste
> of the two meats to be distinctive and something gets lost in the
> translation.

A mixture of lamb and beef is very good for meatballs or meatloaf.

Bob

jmcquown wrote:
> IMHO, Shepherd's and Cottage pie should not be confused. One
> (Shepherd's) contains lamb, cottage pie has ground beef. In my house,
> never the twain shall meet. But hey, if you like mixing it up, go for
> it. I find the taste of the two meats to be distinctive and something
> gets lost in the translation.
>
> Jill

Unfortunately, it seems to be a losing battle, Jill.
--
Jean B.

"Jean B." > wrote in message
...
> jmcquown wrote:
>> IMHO, Shepherd's and Cottage pie should not be confused. One
>> (Shepherd's) contains lamb, cottage pie has ground beef. In my house,
>> never the twain shall meet. But hey, if you like mixing it up, go for
>> it. I find the taste of the two meats to be distinctive and something
>> gets lost in the translation.
>>
>> Jill
>
> Unfortunately, it seems to be a losing battle, Jill.
> --
> Jean B.

>
Apparently John and I are going downtown today and there's a restaurant
(Hemingways) that occasionally offers a most excellent sheperd's pie - made
with lamb! It's one of those places, it could be the special of the day if
you're lucky; it's not on the regular menu. (Sometimes they have stewed
lamb shanks, too; which reminds me I need to put lamb shanks on the shopping
list!)

Jill

jmcquown wrote:
> "Jean B." > wrote in message
> ...
>> jmcquown wrote:
>>> IMHO, Shepherd's and Cottage pie should not be confused. One
>>> (Shepherd's) contains lamb, cottage pie has ground beef. In my
>>> house, never the twain shall meet. But hey, if you like mixing it
>>> up, go for it. I find the taste of the two meats to be distinctive
>>> and something gets lost in the translation.
>>>
>>> Jill
>>
>> Unfortunately, it seems to be a losing battle, Jill.
>> --
>> Jean B.
>
>>
> Apparently John and I are going downtown today and there's a
> restaurant (Hemingways) that occasionally offers a most excellent
> sheperd's pie - made with lamb! It's one of those places, it could be
> the special of the day if you're lucky; it's not on the regular menu.
> (Sometimes they have stewed lamb shanks, too; which reminds me I need to
> put lamb shanks on the shopping list!)
>
> Jill

You are really lucky to be able to get shepherd's pie made with
lamb. I scrutinize things when I see such an offering, and
usually they are a) made of beef, and b) seemingly unrelated to a
traditional shepherd's pie.

Maybe it is odd that my mom actually made shepherd's pie from
lamb, etc.

--
Jean B.

sf wrote:
> On Sat, 16 Oct 2010 12:51:34 -0400, "jmcquown" >
> wrote:
>
>> IMHO, Shepherd's and Cottage pie should not be confused. One (Shepherd's)
>> contains lamb, cottage pie has ground beef. In my house, never the twain
>> shall meet. But hey, if you like mixing it up, go for it. I find the taste
>> of the two meats to be distinctive and something gets lost in the
>> translation.
>
> Some people find lamb too strong (as well they should because we call
> mutton "lamb" over here - another government approved scheme to pull
> the wool over consumer's eyes) so mixing the two meats tones down the
> muttony flavor.
>
mixing the meat makes for an amazingly good combination! I make a
cardamom spiced meatloaf that mixes the meats and it just tastes "beefier"

"Jean B." > wrote in message
...
> jmcquown wrote:
>> "Jean B." > wrote in message
>> ...
>>> jmcquown wrote:
>>>> IMHO, Shepherd's and Cottage pie should not be confused. One
>>>> (Shepherd's) contains lamb, cottage pie has ground beef. In my house,
>>>> never the twain shall meet. But hey, if you like mixing it up, go for
>>>> it. I find the taste of the two meats to be distinctive and something
>>>> gets lost in the translation.
>>>>
>>>> Jill
>>>
>>> Unfortunately, it seems to be a losing battle, Jill.
>>> --
>>> Jean B.
>>
>>>
>> Apparently John and I are going downtown today and there's a
>> restaurant (Hemingways) that occasionally offers a most excellent
>> sheperd's pie - made with lamb! It's one of those places, it could be
>> the special of the day if you're lucky; it's not on the regular menu.
>> (Sometimes they have stewed lamb shanks, too; which reminds me I need to
>> put lamb shanks on the shopping list!)
>>
>> Jill
>
> You are really lucky to be able to get shepherd's pie made with lamb. I
> scrutinize things when I see such an offering, and usually they are a)
> made of beef, and b) seemingly unrelated to a traditional shepherd's pie.
>
> Maybe it is odd that my mom actually made shepherd's pie from lamb, etc.
>
> --
> Jean B.


My maternal grandparents were from Scotland so I know the difference
Restaurants often don't have a clue; they just call it what they think it
should be called.

I often make cottage pie with leftover turkey after Thanksgiving. I'm not a
fan of turkey. Actually I could live without eating turkey for the rest of
my life. But cottage pie is one way to use up the leftovers

Jill

"jmcquown" > wrote in message
...
> "Jean B." > wrote in message
> ...
>> jmcquown wrote:
>>> "Jean B." > wrote in message
>>> ...
>>>> jmcquown wrote:
>>>>> IMHO, Shepherd's and Cottage pie should not be confused. One
>>>>> (Shepherd's) contains lamb, cottage pie has ground beef. In my house,
>>>>> never the twain shall meet. But hey, if you like mixing it up, go for
>>>>> it. I find the taste of the two meats to be distinctive and something
>>>>> gets lost in the translation.
>>>>>
>>>>> Jill
>>>>
>>>> Unfortunately, it seems to be a losing battle, Jill.
>>>> --
>>>> Jean B.
>>>
>>>>
>>> Apparently John and I are going downtown today and there's a
>>> restaurant (Hemingways) that occasionally offers a most excellent
>>> sheperd's pie - made with lamb! It's one of those places, it could be
>>> the special of the day if you're lucky; it's not on the regular menu.
>>> (Sometimes they have stewed lamb shanks, too; which reminds me I need to
>>> put lamb shanks on the shopping list!)
>>>
>>> Jill
>>
>> You are really lucky to be able to get shepherd's pie made with lamb. I
>> scrutinize things when I see such an offering, and usually they are a)
>> made of beef, and b) seemingly unrelated to a traditional shepherd's pie.
>>
>> Maybe it is odd that my mom actually made shepherd's pie from lamb, etc.
>>
>> --
>> Jean B.
>
>
> My maternal grandparents were from Scotland so I know the difference
> Restaurants often don't have a clue; they just call it what they think it
> should be called.
>
> I often make cottage pie with leftover turkey after Thanksgiving. I'm not
> a fan of turkey. Actually I could live without eating turkey for the rest
> of my life. But cottage pie is one way to use up the leftovers

I don't really like turkey either. I can eat it as is or in a sandwich.
Don't really like it but don't really dislike it so much either. But I
can't eat it mixed into other food.

jmcquown wrote:
> "Jean B." > wrote in message
> ...
>> jmcquown wrote:
>>> "Jean B." > wrote in message
>>> ...
>>>> jmcquown wrote:
>>>>> IMHO, Shepherd's and Cottage pie should not be confused. One
>>>>> (Shepherd's) contains lamb, cottage pie has ground beef. In my
>>>>> house, never the twain shall meet. But hey, if you like mixing it
>>>>> up, go for it. I find the taste of the two meats to be distinctive
>>>>> and something gets lost in the translation.
>>>>>
>>>>> Jill
>>>>
>>>> Unfortunately, it seems to be a losing battle, Jill.
>>>> --
>>>> Jean B.
>>>
>>>>
>>> Apparently John and I are going downtown today and there's a
>>> restaurant (Hemingways) that occasionally offers a most excellent
>>> sheperd's pie - made with lamb! It's one of those places, it could
>>> be the special of the day if you're lucky; it's not on the regular
>>> menu. (Sometimes they have stewed lamb shanks, too; which reminds me
>>> I need to put lamb shanks on the shopping list!)
>>>
>>> Jill
>>
>> You are really lucky to be able to get shepherd's pie made with lamb.
>> I scrutinize things when I see such an offering, and usually they are
>> a) made of beef, and b) seemingly unrelated to a traditional
>> shepherd's pie.
>>
>> Maybe it is odd that my mom actually made shepherd's pie from lamb, etc.
>>
>> --
>> Jean B.
>
>
> My maternal grandparents were from Scotland so I know the difference
> Restaurants often don't have a clue; they just call it what they think
> it should be called.
>
> I often make cottage pie with leftover turkey after Thanksgiving. I'm
> not a fan of turkey. Actually I could live without eating turkey for
> the rest of my life. But cottage pie is one way to use up the leftovers
>
> Jill

I like turkey, but my daughter doesn't. Therefore, I don't cook
turkey. I do satisfy that urge with at least one dinner from a
nearby take-out place, with real roast turkey and all the
accoutrements.

--
Jean B.

On Thu, 21 Oct 2010 09:29:35 -0400, "Jean B." > wrote:

> I like turkey, but my daughter doesn't. Therefore, I don't cook
> turkey. I do satisfy that urge with at least one dinner from a
> nearby take-out place, with real roast turkey and all the
> accoutrements.

That's why we buy small turkeys. We like it for one special occasion
meal (Thanksgiving) with enough for a sandwich or two and then the
rest goes into turkey tetrazzini. Frankly, the tetrazzini is as
satisfying or even better than the main meal or the sandwiches. I
don't make broth or soup from the turkey bones unless I have tons of
time and intend to use it immediately for the tetrazzini... but why
bother when cans/boxes of chicken broth are so inexpensive?

I haven't tried it more than twice because for some reason, my husband
likes it even less than the whole turkey... but I like turkey rolls
(the kind with both light and dark meat). People complain about them
here, but I think they must incinerate them because I've never had a
problem with dryness - and joy of joys.... no bones to deal with!

--

Never trust a dog to watch your food.

On Thu, 21 Oct 2010 18:34:43 -0500, Omelet >
wrote:

> I really must try that some time, but how do you get all those damned
> tendons out of the drumsticks?

Who knows? Maybe it's an updated version of this.
http://archives.cbc.ca/lifestyle/food/clips/10081/ I can only tell
you it's all meat; not bone, tendon and gristle. Like I said
previously, I haven't eaten it in many, many years... way before I
cared about full disclosure and what was written on nutrition labels.

--

Never trust a dog to watch your food.

On Thu, 21 Oct 2010 20:20:54 -0700, Christine Dabney
> wrote:

> It's not hard getting tendons out. I learned the trick from Lidia..
> When you are getting ready to cook drumsticks, slice around the base
> of the drumsticks. to sever them. Then, after the drumsticks are
> cooked, just pull them out. They come out really easily then.

Perhaps, but turkey rolls are not precooked.

--

Never trust a dog to watch your food.

Wayne Boatwright wrote:
> On Thu 21 Oct 2010 06:29:35a, Jean B. told us...
>
>> jmcquown wrote:
>>> "Jean B." > wrote in message
>>> ...
>>>> jmcquown wrote:
>>>>> "Jean B." > wrote in message
>>>>> ...
>>>>>> jmcquown wrote:
>>>>>>> IMHO, Shepherd's and Cottage pie should not be confused. One
>>>>>>> (Shepherd's) contains lamb, cottage pie has ground beef. In
>>>>>>> my house, never the twain shall meet. But hey, if you like
>>>>>>> mixing it up, go for it. I find the taste of the two meats
>>>>>>> to be distinctive and something gets lost in the translation.
>>>>>>>
>>>>>>> Jill
>>>>>> Unfortunately, it seems to be a losing battle, Jill.
>>>>>> --
>>>>>> Jean B.
>>>>> Apparently John and I are going downtown today and there's
>>>>> a restaurant (Hemingways) that occasionally offers a most
>>>>> excellent sheperd's pie - made with lamb! It's one of those
>>>>> places, it could be the special of the day if you're lucky;
>>>>> it's not on the regular menu. (Sometimes they have stewed lamb
>>>>> shanks, too; which reminds me I need to put lamb shanks on the
>>>>> shopping list!)
>>>>>
>>>>> Jill
>>>> You are really lucky to be able to get shepherd's pie made with
>>>> lamb. I scrutinize things when I see such an offering, and
>>>> usually they are a) made of beef, and b) seemingly unrelated to
>>>> a traditional shepherd's pie.
>>>>
>>>> Maybe it is odd that my mom actually made shepherd's pie from
>>>> lamb, etc.
>>>>
>>>> --
>>>> Jean B.
>>>
>>> My maternal grandparents were from Scotland so I know the
>>> difference Restaurants often don't have a clue; they just call
>>> it what they think it should be called.
>>>
>>> I often make cottage pie with leftover turkey after Thanksgiving.
>>> I'm not a fan of turkey. Actually I could live without eating
>>> turkey for the rest of my life. But cottage pie is one way to
>>> use up the leftovers
>>>
>>> Jill
>> I like turkey, but my daughter doesn't. Therefore, I don't cook
>> turkey. I do satisfy that urge with at least one dinner from a
>> nearby take-out place, with real roast turkey and all the
>> accoutrements.
>>
>
> I like all the accoutrements, but I loathe turkey.
>
Yes, my daughter is actually looking forward to dressing and pie
(up from just pie). She likes it made in muffin cups, which makes
it e better texture from her perspective.

--
Jean B.

sf wrote:
> That's why we buy small turkeys. We like it for one special occasion
> meal (Thanksgiving) with enough for a sandwich or two and then the
> rest goes into turkey tetrazzini. Frankly, the tetrazzini is as
> satisfying or even better than the main meal or the sandwiches. I
> don't make broth or soup from the turkey bones unless I have tons of
> time and intend to use it immediately for the tetrazzini... but why
> bother when cans/boxes of chicken broth are so inexpensive?
>
> I haven't tried it more than twice because for some reason, my husband
> likes it even less than the whole turkey... but I like turkey rolls
> (the kind with both light and dark meat). People complain about them
> here, but I think they must incinerate them because I've never had a
> problem with dryness - and joy of joys.... no bones to deal with!
>
I am happy to say that the purchased meal is enough for one huge
serving and then a sandwich or two. Maybe soup.

--
Jean B.

Christine Dabney wrote:
> On Thu, 21 Oct 2010 20:10:17 -0700, sf > wrote:
>
>> On Thu, 21 Oct 2010 18:34:43 -0500, Omelet >
>> wrote:
>>
>>> I really must try that some time, but how do you get all those damned
>>> tendons out of the drumsticks?
>> Who knows? Maybe it's an updated version of this.
>> http://archives.cbc.ca/lifestyle/food/clips/10081/ I can only tell
>> you it's all meat; not bone, tendon and gristle. Like I said
>> previously, I haven't eaten it in many, many years... way before I
>> cared about full disclosure and what was written on nutrition labels.
>
> It's not hard getting tendons out. I learned the trick from Lidia..
> When you are getting ready to cook drumsticks, slice around the base
> of the drumsticks. to sever them. Then, after the drumsticks are
> cooked, just pull them out. They come out really easily then.
>
> Christine

Ooooh, great. Thanks for passing that on.

--
Jean B.

On Fri, 22 Oct 2010 00:11:28 -0700, Christine Dabney
> wrote:

> On Thu, 21 Oct 2010 23:45:33 -0700, sf > wrote:
>
> >On Thu, 21 Oct 2010 20:20:54 -0700, Christine Dabney
> > wrote:
> >
> >> It's not hard getting tendons out. I learned the trick from Lidia..
> >> When you are getting ready to cook drumsticks, slice around the base
> >> of the drumsticks. to sever them. Then, after the drumsticks are
> >> cooked, just pull them out. They come out really easily then.
> >
> >Perhaps, but turkey rolls are not precooked.
>
> What do turkey rolls have to do with drumsticks? I was referring to
> drumsticks, which were under discussion, at least from what I quoted.
>
She was talking about making a turkey roll with light and dark meat.


--

Never trust a dog to watch your food.

On Fri, 22 Oct 2010 12:24:36 -0400, "Jean B." > wrote:

> sf wrote:
<snip>
> >
> > I haven't tried it more than twice because for some reason, my husband
> > likes it even less than the whole turkey... but I like turkey rolls
> > (the kind with both light and dark meat). People complain about them
> > here, but I think they must incinerate them because I've never had a
> > problem with dryness - and joy of joys.... no bones to deal with!
> >
> I am happy to say that the purchased meal is enough for one huge
> serving and then a sandwich or two. Maybe soup.
>
> --
Thank you, Jean B! I think I'll look for one, someday soon (tis the
season) and make it again.


--

Never trust a dog to watch your food.

sf wrote:
> On Fri, 22 Oct 2010 12:24:36 -0400, "Jean B." > wrote:
>
>> sf wrote:
> <snip>
>>> I haven't tried it more than twice because for some reason, my husband
>>> likes it even less than the whole turkey... but I like turkey rolls
>>> (the kind with both light and dark meat). People complain about them
>>> here, but I think they must incinerate them because I've never had a
>>> problem with dryness - and joy of joys.... no bones to deal with!
>>>
>> I am happy to say that the purchased meal is enough for one huge
>> serving and then a sandwich or two. Maybe soup.
>>
>> --
> Thank you, Jean B! I think I'll look for one, someday soon (tis the
> season) and make it again.
>
>
Be sure you look for one with real roast turkey. I sure wish my
daughter liked turkey.

--
Jean B.

On Fri, 22 Oct 2010 12:26:37 -0700, Christine Dabney
> wrote:

> On Fri, 22 Oct 2010 10:05:25 -0700, sf > wrote:
>
>
> >> What do turkey rolls have to do with drumsticks? I was referring to
> >> drumsticks, which were under discussion, at least from what I quoted.
> >>
> >She was talking about making a turkey roll with light and dark meat.
>
> And she also mentioned something about getting the tendons out of the
> drumsticks, which is what I was replying to.
>
TO MAKE A TURKEY ROLL, Chris.

--

Never trust a dog to watch your food.

On Fri, 22 Oct 2010 13:35:30 -0400, "Jean B." > wrote:

> Be sure you look for one with real roast turkey.

I will find one made with "real" turkey, for sure.... but I plan to
roast it myself. I don't want one that's preroasted.

> I sure wish my daughter liked turkey.

We aren't high on the turkey loving scale either, but we do eat it
once a year (Thanksgiving). Since my kids, who are not big turkey
eaters either, would never let me get away with a turkey roll for
T-day... it will have to be for another "occasion". But I have to
find one first. It's been so long, I don't know where to start
looking. Is it in the frozen food section?


--

Never trust a dog to watch your food.

sf wrote:
> On Fri, 22 Oct 2010 13:35:30 -0400, "Jean B." > wrote:
>
>> Be sure you look for one with real roast turkey.
>
> I will find one made with "real" turkey, for sure.... but I plan to
> roast it myself. I don't want one that's preroasted.
>
>> I sure wish my daughter liked turkey.
>
> We aren't high on the turkey loving scale either, but we do eat it
> once a year (Thanksgiving). Since my kids, who are not big turkey
> eaters either, would never let me get away with a turkey roll for
> T-day... it will have to be for another "occasion". But I have to
> find one first. It's been so long, I don't know where to start
> looking. Is it in the frozen food section?
>
>
Since I don't look, I don't know. In days of yore, one could get
frozen turkeys, but now I see a lot of fresh turkeys. I don't
even notice the rolls.

--
Jean B.

On Fri, 22 Oct 2010 20:25:48 -0400, "Jean B." > wrote:

> I don't even notice the rolls.

Me either, which makes me wonder if they exist anymore.

Looked at the Butterball site... they're called turkey *roasts* now,
but I'm not sure if they do the light/dark combination anymore. Need
to do more digging (what I'll probably end up doing is ask at the
grocery store).


--

Never trust a dog to watch your food.

Wayne Boatwright wrote:
> On Fri 22 Oct 2010 09:23:09a, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Thu 21 Oct 2010 06:29:35a, Jean B. told us...
>>>
>>>> jmcquown wrote:
>>>>> "Jean B." > wrote in message
>>>>> ...
>>>>>> jmcquown wrote:
>>>>>>> "Jean B." > wrote in message
>>>>>>> ...
>>>>>>>> jmcquown wrote:
>>>>>>>>> IMHO, Shepherd's and Cottage pie should not be confused.
> One
>>>>>>>>> (Shepherd's) contains lamb, cottage pie has ground beef. In
>>>>>>>>> my house, never the twain shall meet. But hey, if you like
>>>>>>>>> mixing it up, go for it. I find the taste of the two meats
>>>>>>>>> to be distinctive and something gets lost in the
> translation.
>>>>>>>>> Jill
>>>>>>>> Unfortunately, it seems to be a losing battle, Jill.
>>>>>>>> --
>>>>>>>> Jean B.
>>>>>>> Apparently John and I are going downtown today and there's
>>>>>>> a restaurant (Hemingways) that occasionally offers a most
>>>>>>> excellent sheperd's pie - made with lamb! It's one of those
>>>>>>> places, it could be the special of the day if you're lucky;
>>>>>>> it's not on the regular menu. (Sometimes they have stewed lamb
>>>>>>> shanks, too; which reminds me I need to put lamb shanks on the
>>>>>>> shopping list!)
>>>>>>>
>>>>>>> Jill
>>>>>> You are really lucky to be able to get shepherd's pie made with
>>>>>> lamb. I scrutinize things when I see such an offering, and
>>>>>> usually they are a) made of beef, and b) seemingly unrelated to
>>>>>> a traditional shepherd's pie.
>>>>>>
>>>>>> Maybe it is odd that my mom actually made shepherd's pie from
>>>>>> lamb, etc.
>>>>>>
>>>>>> --
>>>>>> Jean B.
>>>>> My maternal grandparents were from Scotland so I know the
>>>>> difference Restaurants often don't have a clue; they just
> call
>>>>> it what they think it should be called.
>>>>>
>>>>> I often make cottage pie with leftover turkey after
> Thanksgiving.
>>>>> I'm not a fan of turkey. Actually I could live without eating
>>>>> turkey for the rest of my life. But cottage pie is one way to
>>>>> use up the leftovers
>>>>>
>>>>> Jill
>>>> I like turkey, but my daughter doesn't. Therefore, I don't cook
>>>> turkey. I do satisfy that urge with at least one dinner from a
>>>> nearby take-out place, with real roast turkey and all the
>>>> accoutrements.
>>>>
>>> I like all the accoutrements, but I loathe turkey.
>>>
>> Yes, my daughter is actually looking forward to dressing and pie
>> (up from just pie). She likes it made in muffin cups, which makes
>> it e better texture from her perspective.
>>
>
> I think the muffin cup idea is great, and I think I'll try it,
> especially since I like the crust edges and that would increase
> proportionately. I only make southern-style cornbread dressing, and
> I'm the only one who eats it, so any excess could easily be frozen
> for later.
>
> I generally cook my own pie pumpkins, but won't have to this year as
> I still have several containers in the freezer from last Fall. David
> prefers canned pumpkin, so I always bake two different pies.
>
Yes, my daughter hates the soft part of dressing, so that is a
good method for her/us. I do freeze the LOs, which are, of
course, then accessible in a convenient size.

Re pumpkin pie... You may recall that I prefer pumpkin chiffon
pie, which has been present at almost ALL fall and winter holiday
dinners for as long as I can remember. (The only exception I can
think of being Craig Claiborne's Ginger Cheese Pie [recipe
available upon request].) We vastly prefer One-Pie pumpkin, which
I now realize is regional. It is a lot more solidly packed then
other canned pumpkin I have tried (although that may vary
depending on the amount of rainfall as the pumpkins were growing).
The only way I'd use fresh pumpkin would be if I roasted it.

--
Jean B.