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Meat Loaf
On Dec 29, 2:59*pm, "Ophelia" > wrote:
> "spamtrap1888" > wrote in message > > ... > > > > > > > > > > > On Dec 29, 11:38 am, "Ophelia" > wrote: > >> > After reading through all the posts, I just have two suggestions: > > >> > 1. Where I live you can get a mixture of ground beef, pork, and veal.. > >> > Try that with a meatloaf recipe you like. You have to cook it well > >> > done, of course. > > >> > 2. I use a more or less standard recipe of ground chuck, chopped onion > >> > and bell pepper, a small amount of good breadcrumbs (let's say a half > >> > cup to three pounds of meat), one-two beaten eggs (enough to engulf > >> > the breadcrumbs), salt, pepper, and perhaps a little ketchup. > > >> Noted, with thanks. *Do you mince/grind your own meat? *If so, do you use > >> a > >> fine or a course screen? *I will be using my own homemade bread, *Will I > >> use > >> crumbs fresh or those I have dried? > > > Usually I grind my own, with a fairly fine screen (but only once). I > > use commercial bread crumbs so for your fresh crumbs the moisture > > content would be different. > > I do dehydrate breadcrumbs, so do you think they would be better? I am a creature of habit when it comes to meatloaf, so I can't say what difference it would make. Not that this would apply to your homemade crumbs, but when I have tried making crumbs from day-old baguette, they tasted so stale I never put them in. > > Thanks for the info on grinding screenL( You're welcome. |
Meat Loaf
On Sat, 29 Dec 2012 16:31:42 -0800 (PST), spamtrap1888
> wrote: > On Dec 29, 2:59*pm, "Ophelia" > wrote: > > "spamtrap1888" > wrote in message > > > > ... > > > > > > > > > > > > > > > > > > > > > On Dec 29, 11:38 am, "Ophelia" > wrote: > > >> > After reading through all the posts, I just have two suggestions: > > > > >> > 1. Where I live you can get a mixture of ground beef, pork, and veal. > > >> > Try that with a meatloaf recipe you like. You have to cook it well > > >> > done, of course. > > > > >> > 2. I use a more or less standard recipe of ground chuck, chopped onion > > >> > and bell pepper, a small amount of good breadcrumbs (let's say a half > > >> > cup to three pounds of meat), one-two beaten eggs (enough to engulf > > >> > the breadcrumbs), salt, pepper, and perhaps a little ketchup. > > > > >> Noted, with thanks. *Do you mince/grind your own meat? *If so, do you use > > >> a > > >> fine or a course screen? *I will be using my own homemade bread, *Will I > > >> use > > >> crumbs fresh or those I have dried? > > > > > Usually I grind my own, with a fairly fine screen (but only once). I > > > use commercial bread crumbs so for your fresh crumbs the moisture > > > content would be different. > > > > I do dehydrate breadcrumbs, so do you think they would be better? > > I am a creature of habit when it comes to meatloaf, so I can't say > what difference it would make. > > Not that this would apply to your homemade crumbs, but when I have > tried making crumbs from day-old baguette, they tasted so stale I > never put them in. > > > > > Thanks for the info on grinding screenL( > > You're welcome. Don't recipes that call for bread or bread crumbs also call for soaking them in milk? She might as well use fresh bread and skip that step if she has to make them anyway. -- Food is an important part of a balanced diet. |
Meat Loaf
sf wrote:
> On Fri, 28 Dec 2012 09:56:53 -0500, "Jean B." > wrote: > >> It would be really interesting to drop in on various >> people to view their pantries. > > Kind of like knowing what they could whip up at the last minute > without any significant shopping for the "details". > Yes. One could learn a lot from a viewing of the pantry. |
Meat Loaf
cshenk wrote:
> Jean B. wrote in rec.food.cooking: > >> Janet Bostwick wrote: >>> I think if we were allowed to rummage around in each other's >>> kitchens and pantry, we could pretty much guess what kinds of food >>> the cook prepares most. My pantry is stocked for my usual stuff >>> and will get me through the Americas without much difficulty. As >>> soon as I venture into foods of the Middle East or Asia, I have to >>> go shopping. Then I begin to have a collection of spices and >>> bottles and dry goods that don't get used much or ever again. >>> Janet US >> My "pantry" holdings are somewhat the opposite of yours. I am >> prepared for most Asian cuisines (although, of course, I'd have to >> shop for non-staples); ditto general western cookery; fairly prepared >> for Middle Eastern; and only somewhat prepared for Central and South >> American cookery. Oh, and very prepared for LC cookery. It would be >> really interesting to drop in on various people to view their >> pantries. > > LOL, mine is a total mix as you can imagine. You'd probably guess a > mix of southern USA and 'asian' though. > > Hmmmm. Staples for Southern US as vs. SW US... |
Meat Loaf
"jmcquown" > wrote in message
... > I'm sure some people must do this, but does anyone buy ground veal all buy > itself? (Not for meat loaf, per se.) I can't think of a single thing I'd > use ground veal for. I much prefer waiting until spring when I can find > some nice thick veal chops to cook on the grill. > > Jill I don't eat veal, so no. Cheri |
Meat Loaf
"sf" > wrote in message
> On Sun, 30 Dec 2012 10:22:05 +1100, "Farm1" > wrote: >> "S Viemeister" > wrote in message >> > On 12/29/2012 12:40 PM, Janet wrote: >> >> In article >, >> >>> Celery, OTOH, is one of those things I don't usually buy *unless* >> >>> I'll >> >>> be making a pot of stock. Or meat loaf :) Unless I have a specific >> >>> use >> >>> in mind it just sits in the crisper drawer in the fridge... until >> >>> it's >> >>> no longer crisp. >> >> >> >> Different strokes.. I either use celery or eat it raw, almost every >> >> day. >> >> >> > I use a _lot_ of celery, but mostly cooked. >> >> I added some to a coleslaw I made last night. I only ever buy a half >> bunch. >> I'd never manage to use a whole before it turned to slime. >> > IME, it's hard to impossible to buy half a bunch anymore. The stores > I shop at used to have salad bars, but they were replace by olive bars > years ago, so good bye individual sticks of celery where you can buy > only as much as you intend to use. I bought so little that I didn't > care I was being charged salad bar prices for it and it was still a > small fraction of what I'd be paying for the half/full bunch in the > produce department. My Ma-in- law, who was the absolute Queen of Frugal used to order (and get) her celery by the number of sticks she requested when her greengrocer delivered her 'order' to her door. she usually ordered 4 sticks per week. Seems like too few to me, but given that nowadays we supposed throw away nealry 30% or our food, I'm darned sure she would have used every single bit of her 4 individual sticks. But back to that delivering greengrocer - oh, for that sort of service these days. |
Meat Loaf
"Janet" > wrote in message
> In article >, times says... >> But now I think of it, I wouldn't have noticed anyway since I have at >> least >> 2 bay trees in the garden and ahvent' bought any bay for years. > > Ditto So bay is still tough in your growing conditions? Interesting given how much rain you mob have had in the past year. |
Meat Loaf
"Janet" > wrote in message
> In article >, times says... >> but can you buy bell peppers ;-)) > > You bet. Any supermarket :-) I thought that would be the case. |
Meat Loaf
On 12/30/2012 12:52 AM, Farm1 wrote:
> But back to that delivering greengrocer - oh, for that sort of service these > days. Maybe not the same as way back when, but we do have a very large delivery service in the US. Peapod (www.peapod.com) |
Meat Loaf
On Sun, 30 Dec 2012 17:08:34 +1100, "Farm1" >
wrote: > "Janet" > wrote in message > > In article >, times says... > >> But now I think of it, I wouldn't have noticed anyway since I have at > >> least > >> 2 bay trees in the garden and ahvent' bought any bay for years. > > > > Ditto > > So bay is still tough in your growing conditions? Interesting given how > much rain you mob have had in the past year. > Fresh or dry, bay leaves are naturally tough... it's a tree, not an herb. I don't have a problem picking them out of whatever I've used it in. -- Food is an important part of a balanced diet. |
Meat Loaf
On Dec 29, 10:09*pm, "Farm1" > wrote:
> "Janet" > wrote in message > > In article >, says... > >> but can you buy bell peppers ;-)) > > > *You bet. Any supermarket :-) > > I thought that would be the case. When I was in Munich one summer, the local Aldi always had threepacks of bell peppers available: red, orange or yellow, or green. |
Meat Loaf
"spamtrap1888" > wrote in message ... > On Dec 29, 10:09 pm, "Farm1" > wrote: >> "Janet" > wrote in message >> > In article >, says... >> >> but can you buy bell peppers ;-)) >> >> > You bet. Any supermarket :-) >> >> I thought that would be the case. > > When I was in Munich one summer, the local Aldi always had threepacks > of bell peppers available: red, orange or yellow, or green. Yep we can buy them anywhe) Not called Bell peppers though:) When peppers were mentioned I just needed to check they were the same peppers I know:) -- -- http://www.shop.helpforheroes.org.uk/ |
Meat Loaf
"z z" > wrote in message ... > Mom's meatloaf casserole: > > Line bottom of baking pan with 4 cups thinly sliced potatoes-sprinkle 1 > Tbsp. dried onion flakes, 1/2 tsp pepper, 1 tsp parsley over the > potatoes. > > (I remember getting into trouble as a kid who was the first one home > from school-I grabbed the onion salt by error and was quite liberal with > it. Everybody spit out their first bite.) > > Top potatoes with meatloaf: > > 1 lb ground beef > > 1 tsp salt > > 1/2 cup crushed crackers > > 1/4 onion, cut up > > 1/8 tsp pepper > > 3/4 cup evaporated milk > > 1/4 cup ketchup > > 2 eggs, beaten > > Decorate the top of the meatloaf mixture with extra squirted ketchup > > 350 degree F 1 hour That's the first one I have seen with sliced potatoes! That has given me a few ideas:) Are the potatoes raw? Thanks:) -- -- http://www.shop.helpforheroes.org.uk/ |
Meat Loaf
"Janet Bostwick" > wrote in message ... > On Sat, 29 Dec 2012 22:59:55 -0000, "Ophelia" > > wrote: > >> >> >>"spamtrap1888" > wrote in message ... >>> On Dec 29, 11:38 am, "Ophelia" > wrote: >>>> > After reading through all the posts, I just have two suggestions: >>>> >>>> > 1. Where I live you can get a mixture of ground beef, pork, and veal. >>>> > Try that with a meatloaf recipe you like. You have to cook it well >>>> > done, of course. >>>> >>>> > 2. I use a more or less standard recipe of ground chuck, chopped >>>> > onion >>>> > and bell pepper, a small amount of good breadcrumbs (let's say a half >>>> > cup to three pounds of meat), one-two beaten eggs (enough to engulf >>>> > the breadcrumbs), salt, pepper, and perhaps a little ketchup. >>>> >>>> Noted, with thanks. Do you mince/grind your own meat? If so, do you >>>> use >>>> a >>>> fine or a course screen? I will be using my own homemade bread, Will >>>> I >>>> use >>>> crumbs fresh or those I have dried? >>> >>> Usually I grind my own, with a fairly fine screen (but only once). I >>> use commercial bread crumbs so for your fresh crumbs the moisture >>> content would be different. >> >>I do dehydrate breadcrumbs, so do you think they would be better? >> >>Thanks for the info on grinding screenL( >> >>-- > It doesn't matter a bit whether fresh or dried. It's meatloaf. As > you've seen from the many posts, meatloaf is cobbled together from > what you have in the house. You're not going to be able to tell the > difference. Go for it, O! So I see:)) Thanks:) It is all been interesting though, seeing the different ways people make it:) I note someone said they just clear out what is in the fridge and use that:))) It might not have been the most scintillating of topics, but many have joined in, I have learned, and there has been much less bitching going on, so it has been well worth it - to me at any rate:) -- -- http://www.shop.helpforheroes.org.uk/ |
Meat Loaf
"sf" > wrote in message
... > On Sun, 30 Dec 2012 17:08:34 +1100, "Farm1" > > wrote: > >> "Janet" > wrote in message >> > In article >, times says... >> >> But now I think of it, I wouldn't have noticed anyway since I have at >> >> least >> >> 2 bay trees in the garden and ahvent' bought any bay for years. >> > >> > Ditto >> >> So bay is still tough in your growing conditions? Interesting given how >> much rain you mob have had in the past year. >> > Fresh or dry, bay leaves are naturally tough... it's a tree, not an > herb. I don't have a problem picking them out of whatever I've used > it in. I was writing about it's growing conditions. I know that bay grows well in hot conditions but it's been very wet in many parts of the UK over the past year and a lot of water at it's roots would be hard on many trees. I would have thought that bay wouldn't like such conditions. |
Meat Loaf
"sf" > wrote in message ... > On Sat, 29 Dec 2012 22:34:15 -0000, "Ophelia" > > wrote: > >> >> >> "jmcquown" > wrote in message >> ... >> > On 12/29/2012 3:37 PM, Ophelia wrote: >> >> >> >> >> >> "sf" > wrote in message >> >> ... >> >>> On Sat, 29 Dec 2012 10:51:55 -0800 (PST), spamtrap1888 >> >>> > wrote: >> >>> >> >>>> Where I live you can get a mixture of ground beef, pork, and veal. >> >>> >> >>> What part of the country are you in? I went to Whole Foods expecting >> >>> to find that mix in their meat case and didn't. Andronico's used to >> >>> have it (maybe it still does), but that grocery is further away and >> >>> not as easy to get to so I rarely shop there. >> >> >> >> What quantities are each within this mix? And before anyone pipes up, >> >> no I haven't seen any mixes here!!! >> > >> > The ones I've seen are l lb each minced beef, pork & veal. I wouldn't >> > go >> > out of my way to look for it since you have a nice roast and some pork >> > you >> > can mince yourself. >> >> True enough. >> -- > Can you buy veal? Just add some of that. atm I have beef and pork in the freezer, so I will just use what I have which seems to be the general advice. -- http://www.shop.helpforheroes.org.uk/ |
Meat Loaf
Ophelia wrote:
> > Yep we can buy them anywhe) Not called Bell peppers though:) When > peppers were mentioned I just needed to check they were the same peppers I > know:) Here in the USA they are commonly called green peppers (aka-bell peppers) |
Meat Loaf
On 12/30/2012 5:41 AM, Ophelia wrote:
> That's the first one I have seen with sliced potatoes! That has given me a > few ideas:) Are the potatoes raw? > Layer it, and you'll have a variation on Hot Pot. :) |
Meat Loaf
"Gary" > wrote in message ... > Ophelia wrote: >> >> Yep we can buy them anywhe) Not called Bell peppers though:) When >> peppers were mentioned I just needed to check they were the same peppers >> I >> know:) > > Here in the USA they are commonly called green peppers (aka-bell peppers) Yes, ours are called red, orange, green peppers:) When sf started talking about chili peppers not being hot, I took fright <g> -- -- http://www.shop.helpforheroes.org.uk/ |
Meat Loaf
"S Viemeister" > wrote in message ... > On 12/30/2012 5:41 AM, Ophelia wrote: > >> That's the first one I have seen with sliced potatoes! That has given me >> a >> few ideas:) Are the potatoes raw? >> > Layer it, and you'll have a variation on Hot Pot. :) Aye, sounds just like that:)) -- -- http://www.shop.helpforheroes.org.uk/ |
Meat Loaf
On Sun, 30 Dec 2012 10:46:21 -0000, "Ophelia"
> wrote: snip > >It might not have been the most scintillating of topics, but many have >joined in, I have learned, and there has been much less bitching going on, >so it has been well worth it - to me at any rate:) > Aye! ;o) Janet US |
Meat Loaf
On 12/30/2012 8:42 AM, Ophelia wrote:
> "Gary" > wrote >> Ophelia wrote: >>> >>> Yep we can buy them anywhe) Not called Bell peppers though:) When >>> peppers were mentioned I just needed to check they were the same peppers >>> I know:) >> >> Here in the USA they are commonly called green peppers (aka-bell peppers) > > Yes, ours are called red, orange, green peppers:) When sf started > talking about chili peppers not being hot, I took fright <g> > Even up in the Far North, we can buy all those colours - purple and yellow ones, too. |
Meat Loaf
On Sun, 30 Dec 2012 13:42:35 -0000, "Ophelia"
> wrote: > > > "Gary" > wrote in message ... > > Ophelia wrote: > >> > >> Yep we can buy them anywhe) Not called Bell peppers though:) When > >> peppers were mentioned I just needed to check they were the same peppers > >> I > >> know:) > > > > Here in the USA they are commonly called green peppers (aka-bell peppers) > > Yes, ours are called red, orange, green peppers:) When sf started talking > about chili peppers not being hot, I took fright <g> > No, I didn't say chili peppers weren't hot. I said chili sauce wasn't hot. -- Food is an important part of a balanced diet. |
Meat Loaf
On Sun, 30 Dec 2012 21:58:27 +1100, "Farm1" >
wrote: > "sf" > wrote in message > ... > > On Sun, 30 Dec 2012 17:08:34 +1100, "Farm1" > > > wrote: > > > >> "Janet" > wrote in message > >> > In article >, times says... > >> >> But now I think of it, I wouldn't have noticed anyway since I have at > >> >> least > >> >> 2 bay trees in the garden and ahvent' bought any bay for years. > >> > > >> > Ditto > >> > >> So bay is still tough in your growing conditions? Interesting given how > >> much rain you mob have had in the past year. > >> > > Fresh or dry, bay leaves are naturally tough... it's a tree, not an > > herb. I don't have a problem picking them out of whatever I've used > > it in. > > I was writing about it's growing conditions. I know that bay grows well in > hot conditions but it's been very wet in many parts of the UK over the past > year and a lot of water at it's roots would be hard on many trees. I would > have thought that bay wouldn't like such conditions. > Oh, okay. You got me mixed up with your use of "tough". I'd use "hearty" when talking about vegetation. -- Food is an important part of a balanced diet. |
Meat Loaf
Yes, raw and thinly sliced-we didn't have one back then but one of those
mandoline slicer things would work good. The potatoes looked/tasted scalloped. From memory the finished product was 1.5 inch potatoe layer and 1.5 inch meatloaf layer-the meatloaf did not migrate into the potatoes. |
Meat Loaf
On Sun, 30 Dec 2012 11:04:23 -0000, "Ophelia"
> wrote: > > > "sf" > wrote in message > ... > > On Sat, 29 Dec 2012 22:34:15 -0000, "Ophelia" > > > wrote: > > > >> > >> > >> "jmcquown" > wrote in message > >> ... > >> > > >> > The ones I've seen are l lb each minced beef, pork & veal. I wouldn't > >> > go > >> > out of my way to look for it since you have a nice roast and some pork > >> > you > >> > can mince yourself. > >> > >> True enough. > >> -- > > Can you buy veal? Just add some of that. > > atm I have beef and pork in the freezer, so I will just use what I have > which seems to be the general advice. Do whatever you want. It was just a suggestion. Meatloaf isn't precise. Start with some sort of ground meat. What kind of meat you choose and what you do with it after that is up to you. I told you initially that I used approx equal parts of ground beef, pork & veal, added a bit of marinara sauce to the rest of the usual ingredients and it was the best meatloaf I'd ever made. <shrug> You've gotten suggestions for everything but the kitchen sink and if this thread goes on long enough, someone will suggest that too. -- Food is an important part of a balanced diet. |
Meat Loaf
On Sun, 30 Dec 2012 10:41:39 -0000, "Ophelia"
> wrote: > > > "z z" > wrote in message > ... > > Mom's meatloaf casserole: > > > > Line bottom of baking pan with 4 cups thinly sliced potatoes-sprinkle 1 > > Tbsp. dried onion flakes, 1/2 tsp pepper, 1 tsp parsley over the > > potatoes. > > > > (I remember getting into trouble as a kid who was the first one home > > from school-I grabbed the onion salt by error and was quite liberal with > > it. Everybody spit out their first bite.) > > > > Top potatoes with meatloaf: > > > > 1 lb ground beef > > > > 1 tsp salt > > > > 1/2 cup crushed crackers > > > > 1/4 onion, cut up > > > > 1/8 tsp pepper > > > > 3/4 cup evaporated milk > > > > 1/4 cup ketchup > > > > 2 eggs, beaten > > > > Decorate the top of the meatloaf mixture with extra squirted ketchup > > > > 350 degree F 1 hour > > That's the first one I have seen with sliced potatoes! That has given me a > few ideas:) Are the potatoes raw? > > Thanks:) > You'd better make sure you use more like 10% fat or else those potatoes will be swimming in grease. Yuk. -- Food is an important part of a balanced diet. |
Meat Loaf
On Sun, 30 Dec 2012 08:25:36 -0500, S Viemeister
> wrote: > On 12/30/2012 5:41 AM, Ophelia wrote: > > > That's the first one I have seen with sliced potatoes! That has given me a > > few ideas:) Are the potatoes raw? > > > Layer it, and you'll have a variation on Hot Pot. :) Is that a British dish? Hot Pot is a super tasty Asian dish when West Coasters use the term http://goo.gl/1g8eh You could think of it as a Korean/Chinese style fondue, only it's soup. -- Food is an important part of a balanced diet. |
Meat Loaf
On 12/30/2012 11:29 AM, sf wrote:
> On Sun, 30 Dec 2012 08:25:36 -0500, S Viemeister > > wrote: > >> On 12/30/2012 5:41 AM, Ophelia wrote: >> >>> That's the first one I have seen with sliced potatoes! That has given me a >>> few ideas:) Are the potatoes raw? >>> >> Layer it, and you'll have a variation on Hot Pot. :) > > Is that a British dish? Hot Pot is a super tasty Asian dish when West > Coasters use the term http://goo.gl/1g8eh You could think of it as a > Korean/Chinese style fondue, only it's soup. > <http://www.google.com/search?q=%22lancashire+hot+pot%22&hl=en&lr=&tbo=u& as_qdr=all&tbm=isch&source=univ&sa=X&ei=927gUK6TJO 6O0QHBjICQBg&ved=0CEoQsAQ&biw=1280&bih=635> |
Meat Loaf
"S Viemeister" > wrote in message ... > On 12/30/2012 8:42 AM, Ophelia wrote: >> "Gary" > wrote >>> Ophelia wrote: >>>> >>>> Yep we can buy them anywhe) Not called Bell peppers though:) When >>>> peppers were mentioned I just needed to check they were the same >>>> peppers >>>> I know:) >>> >>> Here in the USA they are commonly called green peppers (aka-bell >>> peppers) >> >> Yes, ours are called red, orange, green peppers:) When sf started >> talking about chili peppers not being hot, I took fright <g> >> > Even up in the Far North, we can buy all those colours - purple and yellow > ones, too. I haven't seen any purple ones around here. -- -- http://www.shop.helpforheroes.org.uk/ |
Meat Loaf
"z z" > wrote in message ... > Yes, raw and thinly sliced-we didn't have one back then but one of those > mandoline slicer things would work good. The potatoes looked/tasted > scalloped. From memory the finished product was 1.5 inch potatoe layer > and 1.5 inch meatloaf layer-the meatloaf did not migrate into the > potatoes. Nice, thanks:) -- -- http://www.shop.helpforheroes.org.uk/ |
Meat Loaf
"sf" > wrote in message ... > On Sun, 30 Dec 2012 11:04:23 -0000, "Ophelia" > > wrote: > >> >> >> "sf" > wrote in message >> ... >> > On Sat, 29 Dec 2012 22:34:15 -0000, "Ophelia" >> > > wrote: >> > >> >> >> >> >> >> "jmcquown" > wrote in message >> >> ... >> >> > >> >> > The ones I've seen are l lb each minced beef, pork & veal. I >> >> > wouldn't >> >> > go >> >> > out of my way to look for it since you have a nice roast and some >> >> > pork >> >> > you >> >> > can mince yourself. >> >> >> >> True enough. >> >> -- >> > Can you buy veal? Just add some of that. >> >> atm I have beef and pork in the freezer, so I will just use what I have >> which seems to be the general advice. > > Do whatever you want. It was just a suggestion. Meatloaf isn't > precise. Start with some sort of ground meat. What kind of meat you > choose and what you do with it after that is up to you. I told you > initially that I used approx equal parts of ground beef, pork & veal, > added a bit of marinara sauce to the rest of the usual ingredients and > it was the best meatloaf I'd ever made. <shrug> You've gotten > suggestions for everything but the kitchen sink and if this thread > goes on long enough, someone will suggest that too. lol it has been very wide ranging:) -- -- http://www.shop.helpforheroes.org.uk/ |
Meat Loaf
On Sun, 30 Dec 2012 16:19:13 -0000, Janet > wrote:
> In article >, > says... > > > > On Sun, 30 Dec 2012 21:58:27 +1100, "Farm1" > > > wrote: > > > > > "sf" > wrote in message > > > ... > > > > On Sun, 30 Dec 2012 17:08:34 +1100, "Farm1" > > > > > wrote: > > > > > > > >> "Janet" > wrote in message > > > >> > In article >, times says... > > > >> >> But now I think of it, I wouldn't have noticed anyway since I have at > > > >> >> least > > > >> >> 2 bay trees in the garden and ahvent' bought any bay for years. > > > >> > > > > >> > Ditto > > > >> > > > >> So bay is still tough in your growing conditions? Interesting given how > > > >> much rain you mob have had in the past year. > > > >> > > > > Fresh or dry, bay leaves are naturally tough... it's a tree, not an > > > > herb. I don't have a problem picking them out of whatever I've used > > > > it in. > > > > > > I was writing about it's growing conditions. I know that bay grows well in > > > hot conditions but it's been very wet in many parts of the UK over the past > > > year and a lot of water at it's roots would be hard on many trees. I would > > > have thought that bay wouldn't like such conditions. > > > > > Oh, okay. You got me mixed up with your use of "tough". I'd use > > "hearty" when talking about vegetation. > > Gardeners use the descriptions "tough" and "hardy" which don't > necessarily mean the same thing. Hardiness usually refers to degree of > cold tolerance; tough means resistant to adverse challenges such as > heat, drought, wet, etc. > Okay, thanks. Obviously, I'm not much of a gardener. -- Food is an important part of a balanced diet. |
Meat Loaf
On 12/30/2012 11:51 AM, Ophelia wrote:
> "S Viemeister" > wrote >> On 12/30/2012 8:42 AM, Ophelia wrote: >>> Yes, ours are called red, orange, green peppers:) When sf started >>> talking about chili peppers not being hot, I took fright <g> >>> >> Even up in the Far North, we can buy all those colours - purple and >> yellow ones, too. > > I haven't seen any purple ones around here. > The Co-op in Thurso often has them... |
Meat Loaf
On Sun, 30 Dec 2012 11:44:41 -0500, S Viemeister
> wrote: > On 12/30/2012 11:29 AM, sf wrote: > > On Sun, 30 Dec 2012 08:25:36 -0500, S Viemeister > > > wrote: > > > >> On 12/30/2012 5:41 AM, Ophelia wrote: > >> > >>> That's the first one I have seen with sliced potatoes! That has given me a > >>> few ideas:) Are the potatoes raw? > >>> > >> Layer it, and you'll have a variation on Hot Pot. :) > > > > Is that a British dish? Hot Pot is a super tasty Asian dish when West > > Coasters use the term http://goo.gl/1g8eh You could think of it as a > > Korean/Chinese style fondue, only it's soup. > > > <http://www.google.com/search?q=%22lancashire+hot+pot%22&hl=en&lr=&tbo=u& as_qdr=all&tbm=isch&source=univ&sa=X&ei=927gUK6TJO 6O0QHBjICQBg&ved=0CEoQsAQ&biw=1280&bih=635> Yeah, I looked it up and thought that's an idea for ChrisD and her leftover lamb. -- Food is an important part of a balanced diet. |
Meat Loaf
On Sun, 30 Dec 2012 10:13:18 -0500, S Viemeister
> wrote: >On 12/30/2012 8:42 AM, Ophelia wrote: >> "Gary" > wrote >>> Ophelia wrote: >>>> >>>> Yep we can buy them anywhe) Not called Bell peppers though:) When >>>> peppers were mentioned I just needed to check they were the same peppers >>>> I know:) >>> >>> Here in the USA they are commonly called green peppers (aka-bell peppers) >> >> Yes, ours are called red, orange, green peppers:) When sf started >> talking about chili peppers not being hot, I took fright <g> >> >Even up in the Far North, we can buy all those colours - purple and >yellow ones, too. Also chocolate brown ones. Often the large blocky bell peppers of various hues are from Holland... of course they're expensive, at least twice the price of locally grown. |
Meat Loaf
On 12/30/2012 12:15 PM, Brooklyn1 wrote:
> On Sun, 30 Dec 2012 10:13:18 -0500, S Viemeister > > wrote: > >> On 12/30/2012 8:42 AM, Ophelia wrote: >>> "Gary" > wrote >>>> Ophelia wrote: >>>>> >>>>> Yep we can buy them anywhe) Not called Bell peppers though:) When >>>>> peppers were mentioned I just needed to check they were the same peppers >>>>> I know:) >>>> >>>> Here in the USA they are commonly called green peppers (aka-bell peppers) >>> >>> Yes, ours are called red, orange, green peppers:) When sf started >>> talking about chili peppers not being hot, I took fright <g> >>> >> Even up in the Far North, we can buy all those colours - purple and >> yellow ones, too. > > Also chocolate brown ones. Often the large blocky bell peppers of > various hues are from Holland... of course they're expensive, at least > twice the price of locally grown. > I haven't yet seen the brown ones. |
Meat Loaf
If I were experimenting I would put a layer of baked beans in there too
:-) |
Meat Loaf
"S Viemeister" > wrote in message ... > On 12/30/2012 11:51 AM, Ophelia wrote: >> "S Viemeister" > wrote >>> On 12/30/2012 8:42 AM, Ophelia wrote: >>>> Yes, ours are called red, orange, green peppers:) When sf started >>>> talking about chili peppers not being hot, I took fright <g> >>>> >>> Even up in the Far North, we can buy all those colours - purple and >>> yellow ones, too. >> >> I haven't seen any purple ones around here. >> > The Co-op in Thurso often has them... I can't see me going all that way to buy some even if I were desperate:)) -- -- http://www.shop.helpforheroes.org.uk/ |
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