"Brooklyn1" <Gravesend1> wrote in message
news
> On Wed, 5 Sep 2012 20:45:50 -0700, "Cheri" >
> wrote:
>
>>"Sky" > wrote in message
...
>>> On 9/5/2012 8:09 PM, Brooklyn1 wrote:
>>>>
>>>> Onions are toxic to dogs.
>>>
>>> So are grapes and chocolate.
>>>
>>> Sky
>>
>>Hmmm, we had a dog when we lived in the country surrounded by vineyards.
>>Ollie, our standard poodle/lab mix ate grapes right off the vine all the
>>time. Never hurt him, but maybe depends on the dog or the grape variety?
>
> You'd not notice... doesn't kill right away and is not symptomatic,
> the particular toxin in grapes is stored in the animals organs and
> can't be expelled, it shortens the animals life. Onions do the same.
> Critters in the wild somehow know not to eat anything in the onion
> family but domesticated animals are typically fed cooked onions and so
> can't tell it's there but is toxic just the same, especially gravies
> and soups that contain onion, garlic too. Potatoes are also toxic to
> cats and dogs, potatoes contain solamine, even though pared and cooked
> there're still traces that once ingested the animal's physiology can't
> get rid of.


Well, he lived to be almost 14 and he ate the grapes on his own, so I guess
he didn't know. Way back then (over 40 years now) we didn't really think
about things like that, figured if the dogs ate it, must be good. Things are
different now.

Cheri

Cheryl wrote:
>
> But have you grilled a sandwich with tomato? I guess I've heard of
> grilled cheese with tomato and onion so it might be good.

I like grilled cheese sandwiches occasionally and I use all of the bad
ingredients. Buttered white bread with a slice of american cheese. Hey,
it's good for the buds. I'll tell you this though, just add one slice of
tomato to that before cooking (along with a little S&P) and that sends that
plain grilled cheese sandwich over the top.

Not much tomato either, just a very thinly sliced one. Homegrown is best as
always but even a cheap grocery store slice of tomato takes it to the next
level.

I've never tried onion with that but i will next time...just a small thin
slice.

G.

Shelley lashes out.

> >> Tomato is usually used on a tuna melt too.
> >
> >This is not the dumpster thread.
>
> Any thread where trash like you participates is a dumpster thread.

You should toddle over to that dustup between Bryan and the Cabbie.
They need your expertise on dumpsters, garbage, offal, and feces
managment. Picking the right audience is crucial for brand acceptance.

Brooklyn1 wrote:
>
> Soups are a great way to use up that partial head of lettuce before it
> goes bad... if you prefer a bit of crunch add shredded lettuce just
> before serving... works well in a quick pot of hot and sour soup.

You haven't *really* made hot and sour soup, have you???
I'm asking, not calling you a liar.
IMO, there is no "quick pot" of that.
That's my all-time favorite soup and I could probably exist on that.

I looked up recipes once though and realized that for all the exotic things
you have to buy and all the trouble making it, I decided it was better just
to goto some chinese restaurant once in awhile and buy a pint or a quart of
it. That's what I do (and they probably make it better than I could too).
They also provide the great fried cracker things to add to it.

Gary

On 9/5/2012 3:14 PM, Chemo wrote:

> Hey! that's too easy!

To make bacon & onion dip, I would add bacon, cooked crisp and chopped
fine, thinly sliced green onions, horseradish and seasonings. I am not
sure if I would use sour cream or cream cheese.


One of my favorite dips or spreads, is to put softened cream cheese and
chipoltle with adobo sauce in a food processor. Season with seasoned
salt and a few drops of lime juice. Use as much chipoltle as you like, I
generally use 1 or 2.

Becca

On 2012-09-05, Brooklyn1 <Gravesend1> wrote:
> tert in seattle wrote:
>>
>>anyone have a recipe?
>
> Onion + Bacon = TIAD

Sorry, but yer dead wrong on this one, shelly. Anyone who thinks this
combo doesn't work either can't cook or has HUAD. What? Someone adds
a couple strips of bacon on a full-bore hamburger and now ya' gotta
remove the onion? GTF outta here!

bb

--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

On Thu, 06 Sep 2012 17:16:45 -0400, Gary > wrote:

>Brooklyn1 wrote:
>>
>> Soups are a great way to use up that partial head of lettuce before it
>> goes bad... if you prefer a bit of crunch add shredded lettuce just
>> before serving... works well in a quick pot of hot and sour soup.
>
>You haven't *really* made hot and sour soup, have you???
>I'm asking, not calling you a liar.
>IMO, there is no "quick pot" of that.
>That's my all-time favorite soup and I could probably exist on that.
>
>I looked up recipes once though and realized that for all the exotic things
>you have to buy and all the trouble making it, I decided it was better just
>to goto some chinese restaurant once in awhile and buy a pint or a quart of
>it. That's what I do (and they probably make it better than I could too).
>They also provide the great fried cracker things to add to it.

There is no exact recipe, every Chinese restaurant I've ever been to
makes it differently, even different cooks at the same restaurant make
it differently. I typically have most of the ingredients at home but
many can be substituted, as well as amounts, I typically like mine
thicker. I can prepare this soup about as quickly as if you ordered
it at a Chinese restaurant, once the ingredients are prepped (not much
prep, most just poured in) it cooks up very fast.


5 ounces boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup)
-I often have a left over pork chop but chicken works as well...
having leftover meat is usually when I fix a pot of Chinese soup to my
taste... I often use left over London broil. With left over meat it's
really a choice depending on my mood, do I want to futz around
building a soup or just opt out for the lazy way and have a sandwich.

2 teaspoons dark soy sauce*
-I always have Kikkoman.

4 small Chinese dried black mushrooms*
12 small dried tree ear mushrooms*
-I don't always have those but I always have canned 'shrooms and dried
wild/Euro 'shrooms. I even keep canned straw 'shrooms

1 1/2 tablespoons cornstarch
-I buy that by the two pound tub... I'm always thickening an oriental
dish... I use the empty 'shoom tin to mix the slurry, and to beat the
eggs, one less bowl to wash. You just learned a valuable kitchen pro
lesson, for free!

12 dried lily buds* (sometimes called golden needles)
-Really optional, don't think I've ever bought them.

1/2 cup canned sliced bamboo shoots*, cut lengthwise into
1/8-inch-wide strips (from an 8-oz can)
-I usually have a few cans of assorted Chinese veggies, but thinly
sliced broccoli stem hearts work, even the heart from a cabbage, or a
lettuce... anything bland with that nondescript mildly crunchy
texture. Could slice water chestnuts too.

2 tablespoons red-wine vinegar
-Any vinegar works, I keep white and apple cider, either is as good,
but I sometimes have red wine vinegar too, I don't buy it often
because they charge a ridiculous price for a small bottle, not worth
it.

2 tablespoons rice vinegar (not seasoned)
-Don't see the point in gilding the lily, vinegar is vinegar.

1 tablespoon light soy sauce*
-Ordinary Kikkoman works as well.

1 1/2 teaspoons sugar
-I'm plenty sweet enough, got plenty sugar, all kinds.

1 teaspoon kosher salt
-Got two three pound boxes. But I'd reduce or eliminate the salt and
add a pinch of msg, plus I would bother with salt free chicken stock.

2 tablespoons peanut oil
-Any vegetable oil works, I'd use sunflower.

4 cups reduced-sodium chicken broth
-Any chicken broth works, I'd typically use Goya.

3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained,
then cut into 1/4-inch-thick strips
-That I'd have to buy... but it's readily available at any
stupidmarket, I just don't keep any in the fridge or I'd forget it's
there and it would spoil.

2 large eggs
-I always have eggs

2 teaspoons Asian sesame oil*
-I always have that in my spice cabinet.

1 1/2 teaspoons freshly ground white pepper
-I have a pepper mill filled with white peppercorns at all times...
that's what makes this soup hot, not capsicum.

2 tablespoons thinly sliced scallion greens
-I don't always have fresh scallions but I always have freeze dried.
But when buying the tofu scallions are a few feet away.

2 tablespoons fresh whole cilantro leaves
-I always use parsley instead, cilantro tastes like soap to me.

One is limited only by their imagination what ingredients (and
amounts) go into this soup... I'd like a little bok choy, and ginger
too, and a little termuric for color. I'd add a sliced garlic clove
too. There's a Chinese restaurant in my old neighborhood that besides
traditional serves hot and sour corn soup, made with creamed corn,
very good, instead of pork they make it with shrimp. There are
thousands of recipes on the web, all slightly different. I mostly
make this soup without the sour element, I love Chinese style soups, a
week doesn't pass I don't make one, often twice. I did one two days
ago for lunch, started with a can of okra.


http://www.epicurious.com/recipes/fo...#ixzz25jCvstsL

"notbob" > wrote in message
...
> On 2012-09-05, Brooklyn1 <Gravesend1> wrote:
>> tert in seattle wrote:
>>>
>>>anyone have a recipe?
>>
>> Onion + Bacon = TIAD
>
> Sorry, but yer dead wrong on this one, shelly. Anyone who thinks this
> combo doesn't work either can't cook or has HUAD. What? Someone adds
> a couple strips of bacon on a full-bore hamburger and now ya' gotta
> remove the onion? GTF outta here!

I like bacon. I just don't like it on a hamburger. If I get it that way I
just pick the bacon off and eat it as is.

But a very common dish is the stuffed baked potato or even potato skins.
Those usually have bacon and either chives or green onions if not actual
chopped onions.

These two things are even used as pizza toppings although perhaps not the
most common.

And what about Carbonara? That one will probably start a big argument. No,
I have never made it but I just looked up some recipes. Some contain onion
and some do not.

I also make an omelet that contains all sorts of things including both bacon
and onion. And I have seen such omelets on many a menu. So this
combination is not unusual at all.