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Meat Loaf
On Sun, 30 Dec 2012 12:15:32 -0500, Brooklyn1 <Gravesend1> 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. A seed catalogue show a rainbow of colors for sweet peppers. My understanding is that some of the colors are more weakly flavored than the green and red. Janet US |
Meat Loaf
On 12/30/2012 12:32 PM, Ophelia wrote:
> "S Viemeister" > wrote >> 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:)) > You could drive up the west coast and stop in for tea on the way. |
Meat Loaf
On Sun, 30 Dec 2012 10:46:31 -0700, Janet Bostwick
> wrote: > > A seed catalogue show a rainbow of colors for sweet peppers. My > understanding is that some of the colors are more weakly flavored than > the green and red. I've used all the colors, but purple doesn't cook up very prettily. I prefer yellow, orange and red... with a little green for variation if I'm cooking them (usually in strips). -- Food is an important part of a balanced diet. |
Meat Loaf
"S Viemeister" > wrote in message ... > On 12/30/2012 12:32 PM, Ophelia wrote: >> "S Viemeister" > wrote >>> 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:)) >> > You could drive up the west coast and stop in for tea on the way. Hmm now that's an idea:) Are you home now btw? -- -- http://www.shop.helpforheroes.org.uk/ |
Meat Loaf
"sf" > wrote in message ... > On Sun, 30 Dec 2012 10:46:31 -0700, Janet Bostwick > > wrote: >> >> A seed catalogue show a rainbow of colors for sweet peppers. My >> understanding is that some of the colors are more weakly flavored than >> the green and red. > > I've used all the colors, but purple doesn't cook up very prettily. I > prefer yellow, orange and red... with a little green for variation if > I'm cooking them (usually in strips). We like the yellow, orange and red but the green are too strong for us. -- -- http://www.shop.helpforheroes.org.uk/ |
Meat Loaf
On Sun, 30 Dec 2012 10:15:43 -0800, sf > wrote:
>On Sun, 30 Dec 2012 10:46:31 -0700, Janet Bostwick > wrote: >> >> A seed catalogue show a rainbow of colors for sweet peppers. My >> understanding is that some of the colors are more weakly flavored than >> the green and red. > >I've used all the colors, but purple doesn't cook up very prettily. I >prefer yellow, orange and red... with a little green for variation if >I'm cooking them (usually in strips). I like the tang of green along with some red for fajitas. Janet US |
Meat Loaf
On Sun, 30 Dec 2012 18:26:11 -0000, "Ophelia"
> wrote: > > > "sf" > wrote in message > ... > > On Sun, 30 Dec 2012 10:46:31 -0700, Janet Bostwick > > > wrote: > >> > >> A seed catalogue show a rainbow of colors for sweet peppers. My > >> understanding is that some of the colors are more weakly flavored than > >> the green and red. > > > > I've used all the colors, but purple doesn't cook up very prettily. I > > prefer yellow, orange and red... with a little green for variation if > > I'm cooking them (usually in strips). > > We like the yellow, orange and red but the green are too strong for us. > -- Green is unripe and a bit bitter, nothing unmanageable because it's more common than the colors or at least it used to be. Now that people have discovered how sweet the colored ones are, they're willing to pay what is often a lot more (like 4 times or more) for them. -- Food is an important part of a balanced diet. |
Meat Loaf
On Sun, 30 Dec 2012 11:30:51 -0700, Janet Bostwick
> wrote: > On Sun, 30 Dec 2012 10:15:43 -0800, sf > wrote: > > >On Sun, 30 Dec 2012 10:46:31 -0700, Janet Bostwick > > wrote: > >> > >> A seed catalogue show a rainbow of colors for sweet peppers. My > >> understanding is that some of the colors are more weakly flavored than > >> the green and red. > > > >I've used all the colors, but purple doesn't cook up very prettily. I > >prefer yellow, orange and red... with a little green for variation if > >I'm cooking them (usually in strips). > > I like the tang of green along with some red for fajitas. They do sweeten up a bit when cooked. -- Food is an important part of a balanced diet. |
Meat Loaf
Jill wrote: >I have a fairly consistent method for > meatloaf and it doesn't involve dried > soup mix. I saute whatever fresh > vegetables I have on hand > ("mustgovian" onion, bell pepper, celery, > carrots, garlic.) The binder I use isn't > bread, dried crumbs or soda crackers. I > like oatmeal. YMMV. *** I've never added minced garlic to a meatloaf, but have used garlic powder (also do when I make hamburgers, but I use garlic in the majority of my cooking, and more than is called for) but I rarely use celery in meatloaf. I have minced it and used a time, or two, but I am "funny" about garlic..always add it to my soups and stews and my bread dressing for poultry, but not in large chunks, and like it chopped fairly fine in pasta and potato salads, but for me, it has a time and place, as has a very strong distinct flavor. I prefer using cracker crumbs in my meatloaf, but have also used bread crumbs and hand-crushed corn flakes. The worst meatloaf I have ever tasted is the one with oatmeal, tomato juice and I think dried onion soup. I know it's very popular, but I find it most unappealing to my palate. *>I do add cubed pieces of sharp cheese > sometimes. I don't like meat loaf topped > with tomato sauce. That seems to be a > popular US thing. I have made it with a > little bottled seafood cocktail sauce > mixed in. Cheese is always a good addition, and I don't care for plain tomato sauce as a topping on anything, but I do like "my" sauce for meatloaf, which is catsup, lemon juice, dry mustard and brown sugar, but never plain catsup-yucky! Judy |
Meat Loaf
On 12/30/2012 1:25 PM, Ophelia wrote:
> "S Viemeister" > wrote >> On 12/30/2012 12:32 PM, Ophelia wrote: >>> "S Viemeister" > wrote >>>> 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:)) >> You could drive up the west coast and stop in for tea on the way. > > Hmm now that's an idea:) Are you home now btw? > No - lots of family stuff going on in the US. But I have to get back fairly soon, to arrange to put up some new fencing. We have drystane dykes around most of the property, but there's a section with just fencing. We're we're surrounded by the common grazings, and the neighbour's cows have done major damage to the fence. My cousin has bodged-up a temporary patch, but it really needs to be completely replaced, with new fenceposts and gateposts. We're in the phonebook, and you know where we are. |
Meat Loaf
On Sun, 30 Dec 2012 12:17:55 -0500, S Viemeister
> wrote: >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. Maybe you haven't noticed, I see them all the time. I've also grown brown bell peppers. http://www.specialtyproduce.com/prod...ppers_8051.php http://www.reimerseeds.com/chocolate...t-peppers.aspx |
Meat Loaf
"S Viemeister" > wrote in message ... > On 12/30/2012 1:25 PM, Ophelia wrote: >> "S Viemeister" > wrote >>> On 12/30/2012 12:32 PM, Ophelia wrote: >>>> "S Viemeister" > wrote >>>>> 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:)) >>> You could drive up the west coast and stop in for tea on the way. >> >> Hmm now that's an idea:) Are you home now btw? >> > No - lots of family stuff going on in the US. But I have to get back > fairly soon, to arrange to put up some new fencing. We have drystane dykes > around most of the property, but there's a section with just fencing. > We're we're surrounded by the common grazings, and the neighbour's cows > have done major damage to the fence. My cousin has bodged-up a temporary > patch, but it really needs to be completely replaced, with new fenceposts > and gateposts. Oh dear:( > We're in the phonebook, and you know where we are. Aye I do, but himself's work only seems to take us dahn sahf these days:( Fingers crossed we get something further north. -- -- http://www.shop.helpforheroes.org.uk/ |
Meat Loaf
sf wrote: >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. Fred Meyer sells it here in individual stalks, which I find most convenient. If I am at another store and buy the whole bunch, I find it keeps quite awhile to keep it in the wrapper it came in and then wrap it tightly with heavy-duty foil and store it in my crisper drawer. Judy |
Meat Loaf
On Sun, 30 Dec 2012 10:15:43 -0800, sf > wrote:
>On Sun, 30 Dec 2012 10:46:31 -0700, Janet Bostwick > wrote: >> >> A seed catalogue show a rainbow of colors for sweet peppers. My >> understanding is that some of the colors are more weakly flavored than >> the green and red. > >I've used all the colors, but purple doesn't cook up very prettily. The purple and brown ones are best eaten raw, they pretty up a salad. |
Meat Loaf
On Dec 30, 10:49*am, S Viemeister > wrote:
> On 12/30/2012 1:25 PM, Ophelia wrote: > > > > > > > > > "S Viemeister" > wrote > >> On 12/30/2012 12:32 PM, Ophelia wrote: > >>> "S Viemeister" > wrote > >>>> 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:)) > >> You could drive up the west coast and stop in for tea on the way. > > > Hmm now that's an idea:) *Are you home now btw? > > No - lots of family stuff going on in the US. *But I have to get back > fairly soon, to arrange to put up some new fencing. We have drystane > dykes around most of the property, but there's a section with just > fencing. We're we're surrounded by the common grazings, and the > neighbour's cows have done major damage to the fence. My cousin has > bodged-up a temporary patch, but it really needs to be completely > replaced, with new fenceposts and gateposts. Are you the Master of Cattle or is it your husband? Either way, it's too bad you weren't home to tell those cows to leave your fence alone. You |
Meat Loaf
sf wrote: >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've never used fresh bay leaves, but always keep a jar of the dried whole ones on hand (never heard of powdered) and since my mother was big on using them, I always have been too, but sometimes I actually wonder would I notice any difference in the flavor if I DIDN'T use them? I just don't know how much flavor they actually lend to a sauce, soup, etc. Judy |
Meat Loaf
sf wrote in rec.food.cooking:
> On Sat, 29 Dec 2012 09:14:33 -0500, jmcquown > > wrote: > > > But google is a PITA, especially recently. Many times I've typed > > in an exact phrase yet it comes up with a bunch of stupid, > > unrelated stuff. > > When it come to the internet, not usenet, the first thing to do is > turn off auto-complete. After that, you have to make sure it doesn't > automatically correct your spelling. Every time I don't pay attention > to that, it searches what I didn't spell and gives me all sorts of > cr*p. I prefer when it gives me a list of alternative spellings and > lets me choose one, but most of the time I've got it correct and it's > just not a common American term. > > > Their "advanced search" option doesn't really work well at > > filtering. YMMV. > > If the www part of Google has an advanced search, I don't use it. > > > > Also, just because she can find a picture of it doesn't mean it's > > something she can easily find in Scotland. Sweet capsicum (bell > > peppers), probably. The "stuffing mix" she figured out without the > > dubious benefit of Google. Finding a photo or even a definition of > > Mae Ploy is all well and good, but it doesn't mean she can just hop > > down to her local shop and find it on a shelf. > > Hopping down to buy the product isn't the point. Once you know what > it is, you can punt if it's something you really want to do - she can > substitute her own home made stuffing for Pepperidge Farms. It's > pretty simple. Mae Ploy is just a brand name that the pompous name > droppers among us do... Sorry SF but this time it's a commonly exported name for a prodct hard to describe. It's not actually one of the better versions. Flying Duck beats it hands down. Deleted the rest of your rant as I can't tell what you were talking about. -- |
Meat Loaf
On Sun, 30 Dec 2012 13:49:13 -0600, "cshenk" > wrote:
> sf wrote in rec.food.cooking: > > > On Sat, 29 Dec 2012 09:14:33 -0500, jmcquown > > > wrote: > > > > > But google is a PITA, especially recently. Many times I've typed > > > in an exact phrase yet it comes up with a bunch of stupid, > > > unrelated stuff. > > > > When it come to the internet, not usenet, the first thing to do is > > turn off auto-complete. After that, you have to make sure it doesn't > > automatically correct your spelling. Every time I don't pay attention > > to that, it searches what I didn't spell and gives me all sorts of > > cr*p. I prefer when it gives me a list of alternative spellings and > > lets me choose one, but most of the time I've got it correct and it's > > just not a common American term. > > > > > Their "advanced search" option doesn't really work well at > > > filtering. YMMV. > > > > If the www part of Google has an advanced search, I don't use it. > > > > > > Also, just because she can find a picture of it doesn't mean it's > > > something she can easily find in Scotland. Sweet capsicum (bell > > > peppers), probably. The "stuffing mix" she figured out without the > > > dubious benefit of Google. Finding a photo or even a definition of > > > Mae Ploy is all well and good, but it doesn't mean she can just hop > > > down to her local shop and find it on a shelf. > > > > Hopping down to buy the product isn't the point. Once you know what > > it is, you can punt if it's something you really want to do - she can > > substitute her own home made stuffing for Pepperidge Farms. It's > > pretty simple. Mae Ploy is just a brand name that the pompous name > > droppers among us do... > > Sorry SF but this time it's a commonly exported name for a prodct hard > to describe. It's not actually one of the better versions. Flying > Duck beats it hands down. > > Deleted the rest of your rant as I can't tell what you were talking > about. Mae Ploy is a brand name and if you're too lazy to define what you're talking about it's not my fault. http://goo.gl/5m7By -- I take life with a grain of salt, a slice of lemon and a shot of tequila |
Meat Loaf
Ophelia wrote in rec.food.cooking:
> > > "Janet" > wrote in message > ... > > In article >, > > says... > > Finding a photo or even a definition of Mae > > > Ploy is all well and good, but it doesn't mean she can just hop > > > down to her local shop and find it on a shelf. > > > > You'd be hard pressed to find any supermarket in Scotland that > > doesn't sell Mae Ploy. I live on a small island off the Scottish > > coast and it's available here. > > > > "Stuffing mix" in packets is also for sale in every UK supermarket > > and butcher shop, labelled "stuffing mix". > > You are quite right, Jill, I doubt if my local shops sell it and as > I have indicated we don't use the Asian shops in Glasgow. > > Regarding stuffing mix: > > I don't buy ready made stuffing, preferring to make my own from > scratch and so never think about ready made:) And of course, various > things are called by different names in other countries and I wanted > to know exactly what was being described here, so it is wise to > check:) > > Once I knew what you all meant by *stuffing mix* , I could make > something appropriate for the recipe. 'Pepperidge Farms Stuffing' > didn't mean anything because I had never heard of it so needed > explanation, which was very kindly given. We have similar names for > very different things and it would be arrogant to assume I knew what > you were describing, besides, if I am going to learn a new recipe, I > want to get it right:) > > For many people (including of course most posters here) meat loaf is > an everyday thing but of course some people > measure education and intelligence as knowing how to > make meat loaf ;) I can assure you, my education was much more > complicated than that and didn't include meat loaf, which is why I am > checking it out now and getting as much advice as I can:))) You have > all been very kind and generous with your help:) Many thanks to > all who have shared recipes. I am very grateful:)) > > Just wondering how many people here learned about meat loaf from > lectures in university grin Just clearing up a few of the 'digs' > aimed at me:))) > > Once again, many, many thanks to everyone:)) No problem! I knew just enough to realize the names might not match so added info. By now you've gathered as you show above that 'meatloaf' is a generic name for many different ways to make it. In the USA, it hit it's highlights in Depression era as a food stretcher when you didn't have much meat and the oatmeal versions seem to have some from northern immigrants (Scotland, Ireland etc) while those southerly like South Carolina used corn flours and corn bread. Because it is also simple and fast to make, it didn't go out of style as most shifted to 2 parents working. -- |
Meat Loaf
Ophelia wrote in rec.food.cooking:
> > > "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> SF has not lived overseas and took a comment of mine wrong I suspect. -- |
Meat Loaf
"spamtrap1888" > wrote in message ... > On Dec 30, 10:49 am, S Viemeister > wrote: >> On 12/30/2012 1:25 PM, Ophelia wrote: >> >> >> >> >> >> >> >> > "S Viemeister" > wrote >> >> On 12/30/2012 12:32 PM, Ophelia wrote: >> >>> "S Viemeister" > wrote >> >>>> 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:)) >> >> You could drive up the west coast and stop in for tea on the way. >> >> > Hmm now that's an idea:) Are you home now btw? >> >> No - lots of family stuff going on in the US. But I have to get back >> fairly soon, to arrange to put up some new fencing. We have drystane >> dykes around most of the property, but there's a section with just >> fencing. We're we're surrounded by the common grazings, and the >> neighbour's cows have done major damage to the fence. My cousin has >> bodged-up a temporary patch, but it really needs to be completely >> replaced, with new fenceposts and gateposts. > > Are you the Master of Cattle or is it your husband? Either way, it's > too bad you weren't home to tell those cows to leave your fence alone. She said Common Grazings ... -- -- http://www.shop.helpforheroes.org.uk/ |
Meat Loaf
Ophelia wrote in rec.food.cooking:
> > > "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:)) There's so many variations that the sliced potato one veers off the traditional but there is one made in (pennsylvania dutch?) Virgina that uses left over mashed potatos in place of the breadcrumbs. Works nicely but a dense loaf that crumbles faster. Often served in a bowl with lots of gravy from my experience. (Charlottesville VA, 1972, Oskaloosa Iowa 1979). -- |
Meat Loaf
On Sun, 30 Dec 2012 14:11:14 -0600, "cshenk" > wrote:
> Ophelia wrote in rec.food.cooking: > > > > > > > "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> > > SF has not lived overseas and took a comment of mine wrong I suspect. She still doesn't understand about AMERICAN chili sauce. -- I take life with a grain of salt, a slice of lemon and a shot of tequila |
Meat Loaf
sf wrote in rec.food.cooking:
> On Sun, 30 Dec 2012 13:49:13 -0600, "cshenk" > wrote: > > > sf wrote in rec.food.cooking: > > > > > On Sat, 29 Dec 2012 09:14:33 -0500, jmcquown > > > > wrote: > > > > > > > But google is a PITA, especially recently. Many times I've > > > > typed in an exact phrase yet it comes up with a bunch of stupid, > > > > unrelated stuff. > > > > > > When it come to the internet, not usenet, the first thing to do is > > > turn off auto-complete. After that, you have to make sure it > > > doesn't automatically correct your spelling. Every time I don't > > > pay attention to that, it searches what I didn't spell and gives > > > me all sorts of cr*p. I prefer when it gives me a list of > > > alternative spellings and lets me choose one, but most of the > > > time I've got it correct and it's just not a common American term. > > > > > > > Their "advanced search" option doesn't really work well at > > > > filtering. YMMV. > > > > > > If the www part of Google has an advanced search, I don't use it. > > > > > > > > Also, just because she can find a picture of it doesn't mean > > > > it's something she can easily find in Scotland. Sweet capsicum > > > > (bell peppers), probably. The "stuffing mix" she figured out > > > > without the dubious benefit of Google. Finding a photo or even > > > > a definition of Mae Ploy is all well and good, but it doesn't > > > > mean she can just hop down to her local shop and find it on a > > > > shelf. > > > > > > Hopping down to buy the product isn't the point. Once you know > > > what it is, you can punt if it's something you really want to do > > > - she can substitute her own home made stuffing for Pepperidge > > > Farms. It's pretty simple. Mae Ploy is just a brand name that > > > the pompous name droppers among us do... > > > > Sorry SF but this time it's a commonly exported name for a prodct > > hard to describe. It's not actually one of the better versions. > > Flying Duck beats it hands down. > > > > Deleted the rest of your rant as I can't tell what you were talking > > about. > > Mae Ploy is a brand name and if you're too lazy to define what you're > talking about it's not my fault. http://goo.gl/5m7By This has been a polite thread so far SF so let's keep it so. -- |
Meat Loaf
On Sun, 30 Dec 2012 14:45:53 -0600, "cshenk" > wrote:
> sf wrote in rec.food.cooking: > > > On Sun, 30 Dec 2012 13:49:13 -0600, "cshenk" > wrote: > > > > > sf wrote in rec.food.cooking: > > > > > > > On Sat, 29 Dec 2012 09:14:33 -0500, jmcquown > > > > > wrote: > > > > > > > > > But google is a PITA, especially recently. Many times I've > > > > > typed in an exact phrase yet it comes up with a bunch of stupid, > > > > > unrelated stuff. > > > > > > > > When it come to the internet, not usenet, the first thing to do is > > > > turn off auto-complete. After that, you have to make sure it > > > > doesn't automatically correct your spelling. Every time I don't > > > > pay attention to that, it searches what I didn't spell and gives > > > > me all sorts of cr*p. I prefer when it gives me a list of > > > > alternative spellings and lets me choose one, but most of the > > > > time I've got it correct and it's just not a common American term. > > > > > > > > > Their "advanced search" option doesn't really work well at > > > > > filtering. YMMV. > > > > > > > > If the www part of Google has an advanced search, I don't use it. > > > > > > > > > > Also, just because she can find a picture of it doesn't mean > > > > > it's something she can easily find in Scotland. Sweet capsicum > > > > > (bell peppers), probably. The "stuffing mix" she figured out > > > > > without the dubious benefit of Google. Finding a photo or even > > > > > a definition of Mae Ploy is all well and good, but it doesn't > > > > > mean she can just hop down to her local shop and find it on a > > > > > shelf. > > > > > > > > Hopping down to buy the product isn't the point. Once you know > > > > what it is, you can punt if it's something you really want to do > > > > - she can substitute her own home made stuffing for Pepperidge > > > > Farms. It's pretty simple. Mae Ploy is just a brand name that > > > > the pompous name droppers among us do... > > > > > > Sorry SF but this time it's a commonly exported name for a prodct > > > hard to describe. It's not actually one of the better versions. > > > Flying Duck beats it hands down. > > > > > > Deleted the rest of your rant as I can't tell what you were talking > > > about. > > > > Mae Ploy is a brand name and if you're too lazy to define what you're > > talking about it's not my fault. http://goo.gl/5m7By > > This has been a polite thread so far SF so let's keep it so. and you can't be bothered to figure out that you're wrong even though I gave you a link to look at. -- I take life with a grain of salt, a slice of lemon and a shot of tequila |
Meat Loaf
sf wrote in rec.food.cooking:
> On Sun, 30 Dec 2012 14:11:14 -0600, "cshenk" > wrote: > > > Ophelia wrote in rec.food.cooking: > > > > > > > > > > > "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> > > > > SF has not lived overseas and took a comment of mine wrong I > > suspect. > > She still doesn't understand about AMERICAN chili sauce. It's an international group and she's not an American so if there is confusion, describe it better? She may have encountered it under another name or she may not have seen it and be interested in it. Oh might be good to note that 'ketchup' is a generic term only solidifed to one product in the USA and some parts of Canada. It;s like ordering 'cheese pizza' in Japan. What you get is interesting but no relation to USA expectations. Same can happen in OZ when asking for a hamburger. -- |
Meat Loaf
sf wrote in rec.food.cooking:
> On Sun, 30 Dec 2012 14:45:53 -0600, "cshenk" > wrote: > > > sf wrote in rec.food.cooking: > > > > > On Sun, 30 Dec 2012 13:49:13 -0600, "cshenk" > > > > wrote: > > > > > > > sf wrote in rec.food.cooking: > > > > > > > > > On Sat, 29 Dec 2012 09:14:33 -0500, jmcquown > > > > > > wrote: > > > > > > > > > > > But google is a PITA, especially recently. Many times I've > > > > > > typed in an exact phrase yet it comes up with a bunch of > > > > > > stupid, unrelated stuff. > > > > > > > > > > When it come to the internet, not usenet, the first thing to > > > > > do is turn off auto-complete. After that, you have to make > > > > > sure it doesn't automatically correct your spelling. Every > > > > > time I don't pay attention to that, it searches what I didn't > > > > > spell and gives me all sorts of cr*p. I prefer when it gives > > > > > me a list of alternative spellings and lets me choose one, > > > > > but most of the time I've got it correct and it's just not a > > > > > common American term. > > > > > > > > > > > Their "advanced search" option doesn't really work well at > > > > > > filtering. YMMV. > > > > > > > > > > If the www part of Google has an advanced search, I don't use > > > > > it. > > > > > > > > > > > > Also, just because she can find a picture of it doesn't mean > > > > > > it's something she can easily find in Scotland. Sweet > > > > > > capsicum (bell peppers), probably. The "stuffing mix" she > > > > > > figured out without the dubious benefit of Google. Finding > > > > > > a photo or even a definition of Mae Ploy is all well and > > > > > > good, but it doesn't mean she can just hop down to her > > > > > > local shop and find it on a shelf. > > > > > > > > > > Hopping down to buy the product isn't the point. Once you > > > > > know what it is, you can punt if it's something you really > > > > > want to do - she can substitute her own home made stuffing > > > > > for Pepperidge Farms. It's pretty simple. Mae Ploy is just > > > > > a brand name that the pompous name droppers among us do... > > > > > > > > Sorry SF but this time it's a commonly exported name for a > > > > prodct hard to describe. It's not actually one of the better > > > > versions. Flying Duck beats it hands down. > > > > > > > > Deleted the rest of your rant as I can't tell what you were > > > > talking about. > > > > > > Mae Ploy is a brand name and if you're too lazy to define what > > > you're talking about it's not my fault. http://goo.gl/5m7By > > > > This has been a polite thread so far SF so let's keep it so. > > and you can't be bothered to figure out that you're wrong even though > I gave you a link to look at. I SAID it was a name brand days ago. Got it? I said it right away got it? The second she asked I added more information and she GOT IT. Then she offere an alternative she had and i sent back a variation of recipe that worked with it GOT IT YET? -- |
Meat Loaf
On Sun, 30 Dec 2012 14:58:01 -0600, "cshenk" > wrote:
> sf wrote in rec.food.cooking: > > > On Sun, 30 Dec 2012 14:45:53 -0600, "cshenk" > wrote: > > > > > sf wrote in rec.food.cooking: > > > > > > > On Sun, 30 Dec 2012 13:49:13 -0600, "cshenk" > > > > > wrote: > > > > > > > > > sf wrote in rec.food.cooking: > > > > > > > > > > > On Sat, 29 Dec 2012 09:14:33 -0500, jmcquown > > > > > > > wrote: > > > > > > > > > > > > > But google is a PITA, especially recently. Many times I've > > > > > > > typed in an exact phrase yet it comes up with a bunch of > > > > > > > stupid, unrelated stuff. > > > > > > > > > > > > When it come to the internet, not usenet, the first thing to > > > > > > do is turn off auto-complete. After that, you have to make > > > > > > sure it doesn't automatically correct your spelling. Every > > > > > > time I don't pay attention to that, it searches what I didn't > > > > > > spell and gives me all sorts of cr*p. I prefer when it gives > > > > > > me a list of alternative spellings and lets me choose one, > > > > > > but most of the time I've got it correct and it's just not a > > > > > > common American term. > > > > > > > > > > > > > Their "advanced search" option doesn't really work well at > > > > > > > filtering. YMMV. > > > > > > > > > > > > If the www part of Google has an advanced search, I don't use > > > > > > it. > > > > > > > > > > > > > > Also, just because she can find a picture of it doesn't mean > > > > > > > it's something she can easily find in Scotland. Sweet > > > > > > > capsicum (bell peppers), probably. The "stuffing mix" she > > > > > > > figured out without the dubious benefit of Google. Finding > > > > > > > a photo or even a definition of Mae Ploy is all well and > > > > > > > good, but it doesn't mean she can just hop down to her > > > > > > > local shop and find it on a shelf. > > > > > > > > > > > > Hopping down to buy the product isn't the point. Once you > > > > > > know what it is, you can punt if it's something you really > > > > > > want to do - she can substitute her own home made stuffing > > > > > > for Pepperidge Farms. It's pretty simple. Mae Ploy is just > > > > > > a brand name that the pompous name droppers among us do... > > > > > > > > > > Sorry SF but this time it's a commonly exported name for a > > > > > prodct hard to describe. It's not actually one of the better > > > > > versions. Flying Duck beats it hands down. > > > > > > > > > > Deleted the rest of your rant as I can't tell what you were > > > > > talking about. > > > > > > > > Mae Ploy is a brand name and if you're too lazy to define what > > > > you're talking about it's not my fault. http://goo.gl/5m7By > > > > > > This has been a polite thread so far SF so let's keep it so. > > > > and you can't be bothered to figure out that you're wrong even though > > I gave you a link to look at. > > I SAID it was a name brand days ago. Got it? I said it right away got > it? The second she asked I added more information and she GOT IT. > Then she offere an alternative she had and i sent back a variation of > recipe that worked with it GOT IT YET? No, I just tuned in when you were being snide to me. -- I take life with a grain of salt, a slice of lemon and a shot of tequila |
Meat Loaf
On Sun, 30 Dec 2012 14:54:46 -0600, "cshenk" > wrote:
> sf wrote in rec.food.cooking: > > > On Sun, 30 Dec 2012 14:11:14 -0600, "cshenk" > wrote: > > > > > Ophelia wrote in rec.food.cooking: > > > > > > > > > > > > > > > "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> > > > > > > SF has not lived overseas and took a comment of mine wrong I > > > suspect. > > > > She still doesn't understand about AMERICAN chili sauce. > > It's an international group and she's not an American so if there is > confusion, describe it better? > > She may have encountered it under another name or she may not have seen > it and be interested in it. > > Oh might be good to note that 'ketchup' is a generic term only > solidifed to one product in the USA and some parts of Canada. > > It;s like ordering 'cheese pizza' in Japan. What you get is > interesting but no relation to USA expectations. Same can happen in OZ > when asking for a hamburger. I am very much aware that she's not American and I also know how scared she is of any heat. I was talking about chili sauce.... AMERICAN style chili sauce, which she assumed was hot. -- I take life with a grain of salt, a slice of lemon and a shot of tequila |
Meat Loaf
"cshenk" > wrote in message ... >> Just wondering how many people here learned about meat loaf from >> lectures in university grin Just clearing up a few of the 'digs' >> aimed at me:))) >> >> Once again, many, many thanks to everyone:)) > > No problem! I knew just enough to realize the names might not match so > added info. > > By now you've gathered as you show above that 'meatloaf' is a generic > name for many different ways to make it. I have indeed:))) > In the USA, it hit it's highlights in Depression era as a food > stretcher when you didn't have much meat and the oatmeal versions seem > to have some from northern immigrants (Scotland, Ireland etc) while > those southerly like South Carolina used corn flours and corn bread. I have understood that now:) Can still be good food though eh? ;)) > > Because it is also simple and fast to make, it didn't go out of style > as most shifted to 2 parents working. Yep! Nothing wrong with the eh? -- -- http://www.shop.helpforheroes.org.uk/ |
Meat Loaf
"cshenk" > wrote in message ... > Ophelia wrote in rec.food.cooking: > >> >> >> "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> > > SF has not lived overseas and took a comment of mine wrong I suspect. Ahhh that would do it!!! -- -- http://www.shop.helpforheroes.org.uk/ |
Meat Loaf
"cshenk" > wrote in message ... > sf wrote in rec.food.cooking: > >> On Sun, 30 Dec 2012 14:11:14 -0600, "cshenk" > wrote: >> >> > Ophelia wrote in rec.food.cooking: >> > >> > > >> > > >> > > "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> >> > >> > SF has not lived overseas and took a comment of mine wrong I >> > suspect. >> >> She still doesn't understand about AMERICAN chili sauce. > > It's an international group and she's not an American so if there is > confusion, describe it better? > > She may have encountered it under another name or she may not have seen > it and be interested in it. > > Oh might be good to note that 'ketchup' is a generic term only > solidifed to one product in the USA and some parts of Canada. > > It;s like ordering 'cheese pizza' in Japan. What you get is > interesting but no relation to USA expectations. Same can happen in OZ > when asking for a hamburger. Others in this thread keep having a dig about it being available here. As I have said time after time, we are not interested in Asian food so it is not something I would be looking for. Is it available here? I have no idea because it would mean nothing to me even if I did see it. -- -- http://www.shop.helpforheroes.org.uk/ |
Meat Loaf
"cshenk" > wrote in message ... > sf wrote in rec.food.cooking: > >> On Sun, 30 Dec 2012 14:45:53 -0600, "cshenk" > wrote: >> >> > sf wrote in rec.food.cooking: >> > >> > > On Sun, 30 Dec 2012 13:49:13 -0600, "cshenk" > >> > > wrote: >> > > >> > > > sf wrote in rec.food.cooking: >> > > > >> > > > > On Sat, 29 Dec 2012 09:14:33 -0500, jmcquown >> > > > > > wrote: >> > > > > >> > > > > > But google is a PITA, especially recently. Many times I've >> > > > > > typed in an exact phrase yet it comes up with a bunch of >> > > > > > stupid, unrelated stuff. >> > > > > >> > > > > When it come to the internet, not usenet, the first thing to >> > > > > do is turn off auto-complete. After that, you have to make >> > > > > sure it doesn't automatically correct your spelling. Every >> > > > > time I don't pay attention to that, it searches what I didn't >> > > > > spell and gives me all sorts of cr*p. I prefer when it gives >> > > > > me a list of alternative spellings and lets me choose one, >> > > > > but most of the time I've got it correct and it's just not a >> > > > > common American term. >> > > > > >> > > > > > Their "advanced search" option doesn't really work well at >> > > > > > filtering. YMMV. >> > > > > >> > > > > If the www part of Google has an advanced search, I don't use >> > > > > it. >> > > > > > >> > > > > > Also, just because she can find a picture of it doesn't mean >> > > > > > it's something she can easily find in Scotland. Sweet >> > > > > > capsicum (bell peppers), probably. The "stuffing mix" she >> > > > > > figured out without the dubious benefit of Google. Finding >> > > > > > a photo or even a definition of Mae Ploy is all well and >> > > > > > good, but it doesn't mean she can just hop down to her >> > > > > > local shop and find it on a shelf. >> > > > > >> > > > > Hopping down to buy the product isn't the point. Once you >> > > > > know what it is, you can punt if it's something you really >> > > > > want to do - she can substitute her own home made stuffing >> > > > > for Pepperidge Farms. It's pretty simple. Mae Ploy is just >> > > > > a brand name that the pompous name droppers among us do... >> > > > >> > > > Sorry SF but this time it's a commonly exported name for a >> > > > prodct hard to describe. It's not actually one of the better >> > > > versions. Flying Duck beats it hands down. >> > > > >> > > > Deleted the rest of your rant as I can't tell what you were >> > > > talking about. >> > > >> > > Mae Ploy is a brand name and if you're too lazy to define what >> > > you're talking about it's not my fault. http://goo.gl/5m7By >> > >> > This has been a polite thread so far SF so let's keep it so. >> >> and you can't be bothered to figure out that you're wrong even though >> I gave you a link to look at. > > I SAID it was a name brand days ago. Got it? I said it right away got > it? The second she asked I added more information and she GOT IT. > Then she offere an alternative she had and i sent back a variation of > recipe that worked with it GOT IT YET? You are correct!!! And thank you for that! -- -- http://www.shop.helpforheroes.org.uk/ |
Meat Loaf
"cshenk" > wrote in message ... > Ophelia wrote in rec.food.cooking: > >> >> >> "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:)) > > There's so many variations that the sliced potato one veers off the > traditional but there is one made in (pennsylvania dutch?) Virgina that > uses left over mashed potatos in place of the breadcrumbs. Works nicely > but a dense loaf that crumbles faster. Often served in a bowl with > lots of gravy from my experience. (Charlottesville VA, 1972, Oskaloosa > Iowa 1979). Mashed potato???? Heh that puts a whole nuther lot into the mix:))))))))))))))) -- -- http://www.shop.helpforheroes.org.uk/ |
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? After this thread started yesterday, I made potatoes au gratin. I make them with the potatoes raw and sliced thin on a mandolin. |
Meat Loaf
On 12/30/2012 4:54 PM, Cheryl 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? > > After this thread started yesterday, I made potatoes au gratin. I make > them with the potatoes raw and sliced thin on a mandolin. > Oops, I thought this was still the gratin thread. ;) |
Meat Loaf
On 12/30/2012 2:19 PM, spamtrap1888 wrote:
> > wrote: >> No - lots of family stuff going on in the US. But I have to get back >> fairly soon, to arrange to put up some new fencing. We have drystane >> dykes around most of the property, but there's a section with just >> fencing. We're we're surrounded by the common grazings, and the >> neighbour's cows have done major damage to the fence. My cousin has >> bodged-up a temporary patch, but it really needs to be completely >> replaced, with new fenceposts and gateposts. > > Are you the Master of Cattle or is it your husband? Either way, it's > too bad you weren't home to tell those cows to leave your fence alone. > You speak German, I see. Himself's family were dairy farmers in Lippe for many generations, hence the name. We don't have any cattle, though. |
Meat Loaf
"Cheryl" > wrote in message eb.com... > 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? > > After this thread started yesterday, I made potatoes au gratin. I make > them with the potatoes raw and sliced thin on a mandolin. Cool:)) -- -- http://www.shop.helpforheroes.org.uk/ |
Meat Loaf
"Cheryl" > wrote in message eb.com... > On 12/30/2012 4:54 PM, Cheryl 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? >> >> After this thread started yesterday, I made potatoes au gratin. I make >> them with the potatoes raw and sliced thin on a mandolin. >> > Oops, I thought this was still the gratin thread. ;) Sounds good enough to me:)) -- -- http://www.shop.helpforheroes.org.uk/ |
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