"sf" > wrote in message
...
> On Fri, 11 Jan 2013 16:25:54 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>
>> >> Talk to me about 'navy bean soup' please?
>> >>
>> > Another thread. It's not written down, although I probably posted it
>> > here
>> > several times over the years. I'll look for it. I sort of make it by
>> > rote depending upon what I have on hand.
>>
>> Thanks! New to me.
>>
>> --
> Navy beans are AKA: small white bean (also known as Michigan beans)
> http://www.cookthink.com/reference/9...s_Navy_b eans
> They are my current favorite type of bean.

Oohh thanks! What do you make with them?
--
--
http://www.shop.helpforheroes.org.uk/

On Fri, 11 Jan 2013 09:49:35 -0800, sf > wrote:

>On Fri, 11 Jan 2013 09:22:14 -0500, jmcquown >
>wrote:
>
>> On 1/11/2013 6:29 AM, jmcquown wrote:
>> > On 12/31/2012 12:34 PM, sf wrote:
>> >> On Mon, 31 Dec 2012 11:57:03 -0500, jmcquown >
>> >> wrote:
>> >>
>> >> If I were you, I'd have them do one cheap knife first and see how they
>> >> do it. I took my expensive knives to a high priced market once and
>> >> they came back butchered. They were scratched and over sharpened...
>> >> they actually wore down the blade, so that they weren't as deep as
>> >> when I brought them in. I didn't say anything because it would have
>> >> been an unsubstantiated claim. How would they know I didn't give the
>> >> knife to them already in that condition?
>> >>
>> Another thought: I'll take a picture of the knife before I take it to
>> be sharpened and upload it to photobucket. That's one way to
>> substantiate a claim, just in case they damage the knife.
>>
>Put it against a news paper with the date on it too.

If you feel the need to take such steps then you are bringing your
knives to the wrong place for sharpening. The knives used at butcher
shops are the least expensive possible, they are meant to be abused,
sharpened often with no regard to the amount of metal removed, and
discarded. Most home cooks buy much better grade cutlery with the
intent of using them for a lifetime, and hopefully care for them
properly. When quality cutlery is properly cared for it should never
need sharpening, regular steeling is sufficient. I've been using the
same knives for more then fifty years, used every day, none have ever
needed sharpening. The only time a knife needs sharpening (a new edge
applied) is when it's been abused/damaged. Abrasive sticks and gizmos
are not knife steels, do NOT use them. Unless one is properly trained
and possesses adequate skill do not use whet/oil stones and the like
or you'll quickly remove too much metal essentially destroying the
knife. The cross section of knife blade is such that it has but 3-4
light sharpenings before the blade edge becomes too thick to be
functional... a high quality blade is destroyed with but one
sharpening... if you are going to abuse your knives that they need
sharpening often then buy the least expensive throw away cutlery you
can find, the very same that butcher shops and other commercial
establishments use.

"Brooklyn1" <Gravesend1> wrote in message
...
Unless one is properly trained
> and possesses adequate skill do not use whet/oil stones

My husband is a hunter and keeps all his knives razor sharp.

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

"JBurns" > wrote in message
...
> On Tue, 1 Jan 2013 15:17:15 +1100, "Farm1" >
> wrote:
>
>>"jmcquown" > wrote in message
>>> I Googled and found I can take my knives to the meat market in town and
>>> they'll sharpen them. I need to call about prices. First I'm going to
>>> look around the house for the whetstone I remember my father using to
>>> hone
>>> his fish-boning knife to a razor sharp edge. It might be in the garage,
>>> then again maybe he threw it out. I still remember watching him hone
>>> that
>>> knife on the stone
>>
>>I use a butcher's steel. I figured that if I was going to shell out what
>>was a lot of money at the time for really good knives then I needed a
>>proper
>>steel and I also needed to learn how to use it.
>>
>>I far prefer to use a steel over a stone. And I have made fine fruniture
>>in the past so I know how to use a stone but I still prefer the steel.
>>
>
> I find that a steel will not give the knife an edge, only maintain it.
> I use a stone to get the edge and then maintain with a steel.

LOL. Did you think that through? A steel does gives knives an edge and are
also used to keep it there. That is why butcher's use them.

"jmcquown" > wrote in message
...
> On 1/11/2013 1:30 AM, JBurns wrote:
>> On Tue, 1 Jan 2013 15:17:15 +1100, "Farm1" >
>> wrote:
>>
>>> "jmcquown" > wrote in message
>>>> I Googled and found I can take my knives to the meat market in town and
>>>> they'll sharpen them. I need to call about prices. First I'm going to
>>>> look around the house for the whetstone I remember my father using to
>>>> hone
>>>> his fish-boning knife to a razor sharp edge. It might be in the
>>>> garage,
>>>> then again maybe he threw it out. I still remember watching him hone
>>>> that
>>>> knife on the stone
>>>
>>> I use a butcher's steel. I figured that if I was going to shell out
>>> what
>>> was a lot of money at the time for really good knives then I needed a
>>> proper
>>> steel and I also needed to learn how to use it.
>>>
>>> I far prefer to use a steel over a stone. And I have made fine
>>> fruniture
>>> in the past so I know how to use a stone but I still prefer the steel.
>>>
>>
>> I find that a steel will not give the knife an edge, only maintain it.
>> I use a stone to get the edge and then maintain with a steel.
>>
>> JB
>>
> That's been my experience. The steel is for maintaining the edge. Once
> it's gone the steel won't bring it back.

Then you're not using it right.

"Ophelia" > wrote in message
> "Brooklyn1" <Gravesend1> wrote in message
> ...
> Unless one is properly trained
>> and possesses adequate skill do not use whet/oil stones
>
> My husband is a hunter and keeps all his knives razor sharp.

And I'm a cook and a former fine furniture maker. My knives are made of
carbon steel as opposed to my chisels which are made of steel. I keep all
my knives razor sharp by using a steel.

On 1/11/2013 1:42 PM, Ophelia wrote:
>
>
> "sf" > wrote in message
> ...
>> On Fri, 11 Jan 2013 16:25:54 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>
>>> >> Talk to me about 'navy bean soup' please?
>>> >>
>>> > Another thread. It's not written down, although I probably posted
>>> it > here
>>> > several times over the years. I'll look for it. I sort of make it by
>>> > rote depending upon what I have on hand.
>>>
>>> Thanks! New to me.
>>>
>>> --
>> Navy beans are AKA: small white bean (also known as Michigan beans)
>> http://www.cookthink.com/reference/9...s_Navy_b eans
>>
>> They are my current favorite type of bean.
>
> Oohh thanks! What do you make with them?

Soup! My father's version was just 1 lb. soaked navy (small white)
beans. Drained, rinsed, covered well with water. He'd add either a
meaty ham bone, a ham hock or diced browned salt pork*) depending on
what was in the freezer.

*salt pork:

https://www.google.com/search?q=salt...=hp&channel=np

Also into the pot went chopped onion, some garlic, celery & carrot if
there was any. A couple of bay leaves, S&P. Bring to a boil. Reduce
the heat and simmer, covered, for a couple or three hours or until the
beans are tender. Stir occasionally.

When I make this soup I use half water, half chicken stock or broth. I
don't usually have a ham bone around and I forget to buy ham hocks.
Cooked lot of gently cooked chopped bacon added towards the end works
just as well. Very tasty soup with a nice crusty bread or rolls on a
chilly night!

Jill

Farm1 wrote:
>
> "jmcquown" wrote:

> > On 1/11/2013 1:30 AM, JBurns wrote:
> >> I find that a steel will not give the knife an edge, only maintain it.
> >> I use a stone to get the edge and then maintain with a steel.
> >>
> > That's been my experience. The steel is for maintaining the edge. Once
> > it's gone the steel won't bring it back.
>
> Then you're not using it right.

Sounds more to me like *you* are using a duller than necessary knife if you
say stones are not necessary. The steel will straighten an edge but
eventually wear it down. That's when you use an oiled stone occasionally to
bring it back to razor sharp. Google knife sharpening.

Gary

"jmcquown" > wrote in message
...
> On 1/11/2013 1:42 PM, Ophelia wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Fri, 11 Jan 2013 16:25:54 -0000, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>>
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>
>>>> >> Talk to me about 'navy bean soup' please?
>>>> >>
>>>> > Another thread. It's not written down, although I probably posted
>>>> it > here
>>>> > several times over the years. I'll look for it. I sort of make it
>>>> > by
>>>> > rote depending upon what I have on hand.
>>>>
>>>> Thanks! New to me.
>>>>
>>>> --
>>> Navy beans are AKA: small white bean (also known as Michigan beans)
>>> http://www.cookthink.com/reference/9...s_Navy_b eans
>>>
>>> They are my current favorite type of bean.
>>
>> Oohh thanks! What do you make with them?
>
> Soup! My father's version was just 1 lb. soaked navy (small white) beans.
> Drained, rinsed, covered well with water. He'd add either a meaty ham
> bone, a ham hock or diced browned salt pork*) depending on what was in the
> freezer.
>
> *salt pork:
>
> https://www.google.com/search?q=salt...=hp&channel=np
>
> Also into the pot went chopped onion, some garlic, celery & carrot if
> there was any. A couple of bay leaves, S&P. Bring to a boil. Reduce the
> heat and simmer, covered, for a couple or three hours or until the beans
> are tender. Stir occasionally.
>
> When I make this soup I use half water, half chicken stock or broth. I
> don't usually have a ham bone around and I forget to buy ham hocks. Cooked
> lot of gently cooked chopped bacon added towards the end works just as
> well. Very tasty soup with a nice crusty bread or rolls on a chilly
> night!

Thanks) SAVED!!! I suppose one could use other white beans? Not sure I
can buy those where. Also I would go with your suggestion of bacon instead
of hocks.
--
--
http://www.shop.helpforheroes.org.uk/

"Sqwertz" > wrote in message
...
> On Sun, 30 Dec 2012 18:00:02 -0700, Janet Bostwick wrote:
>
>> most of the chefs on TV avoid the problem by tossing the entire stem
>> into the pot. The leaves cook off and at the end you fish the stem
>> out. I have the same problem when drying my own thyme. It's
>> impossible to get the leaves off without having bits of sharp stem.
>> I did find out recently that German Thyme supposedly has a weak
>> culinary flavor.
>
> I use a comb to get off the leaves and do several springs at once. I
> let them dry for a overnight in a pie tin and then strip 4-5 sprigs at
> a time. Sometimes the tops come off if they're too crispy but It's no
> big deal.

What a good idea!


> Then the comb goes back into my back pocket.

errrr .....
--
--
http://www.shop.helpforheroes.org.uk/

On Fri, 11 Jan 2013 16:17:39 -0600, Sqwertz >
wrote:

>On Sun, 30 Dec 2012 18:00:02 -0700, Janet Bostwick wrote:
>
>> most of the chefs on TV avoid the problem by tossing the entire stem
>> into the pot. The leaves cook off and at the end you fish the stem
>> out. I have the same problem when drying my own thyme. It's
>> impossible to get the leaves off without having bits of sharp stem.
>> I did find out recently that German Thyme supposedly has a weak
>> culinary flavor.
>
>I use a comb to get off the leaves and do several springs at once. I
>let them dry for a overnight in a pie tin and then strip 4-5 sprigs at
>a time. Sometimes the tops come off if they're too crispy but It's no
>big deal.
>
>Then the comb goes back into my back pocket.
>
>-sw
Really??? A comb? I don't care if you are joking or not, it sounds
like it would work. Part of my problem is that I don't use the time
often enough to keep it trimmed and thus producing nice, straight
stems. Thanks for the idea.
Janet US

On 1/11/2013 7:47 PM, Sqwertz wrote:
> On Fri, 11 Jan 2013 16:26:06 -0700, Janet Bostwick wrote:
>> Sqwertz >
>>> I use a comb to get off the leaves and do several springs at once. I
>>> let them dry for a overnight in a pie tin and then strip 4-5 sprigs at
>>> a time. Sometimes the tops come off if they're too crispy but It's no
>>> big deal.
>> Really??? A comb? I don't care if you are joking or not, it sounds
>> like it would work. Part of my problem is that I don't use the time
>> often enough to keep it trimmed and thus producing nice, straight
>> stems. Thanks for the idea.
>
> It works best when the stuff hasn't quite dried out all the way so the
> stems get crispy and are still somewhat pliable, although it will work
> fresh with a few strokes. Also, lemon thyme has bigger leaves, and
> that usually comes off really clean when fresh. Stiffer teeth such as
> the 5" Ace comb work the best.
>
A wire stripper works surprisingly well.

On Fri, 11 Jan 2013 18:42:56 -0000, "Ophelia"
> wrote:

>
> Oohh thanks! What do you make with them?

Practically everything that calls for beans. I like them that much...
I prefer them over cannellini and everything similar, except for the
uses for pinto and black beans.

If you want an actual recipe, search rfc for Mom's Sausage Soup. I
posted it here a few weeks ago.

--
Food is an important part of a balanced diet.

On Fri, 11 Jan 2013 22:22:15 -0000, "Ophelia"
> wrote:

> I suppose one could use other white beans?

Of course you can!

> Not sure I can buy those where.

Look for pea or haricot beans.
http://answers.yahoo.com/question/in...4134915AAhvM23

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Fri, 11 Jan 2013 18:42:56 -0000, "Ophelia"
> > wrote:
>
>>
>> Oohh thanks! What do you make with them?
>
> Practically everything that calls for beans. I like them that much...
> I prefer them over cannellini and everything similar, except for the
> uses for pinto and black beans.
>
> If you want an actual recipe, search rfc for Mom's Sausage Soup. I
> posted it here a few weeks ago.

I will
--
--
http://www.shop.helpforheroes.org.uk/

On Fri, 11 Jan 2013 20:04:34 -0500, S Viemeister
> wrote:

>On 1/11/2013 7:47 PM, Sqwertz wrote:
>> On Fri, 11 Jan 2013 16:26:06 -0700, Janet Bostwick wrote:
>>> Sqwertz >
>>>> I use a comb to get off the leaves and do several springs at once. I
>>>> let them dry for a overnight in a pie tin and then strip 4-5 sprigs at
>>>> a time. Sometimes the tops come off if they're too crispy but It's no
>>>> big deal.
>>> Really??? A comb? I don't care if you are joking or not, it sounds
>>> like it would work. Part of my problem is that I don't use the time
>>> often enough to keep it trimmed and thus producing nice, straight
>>> stems. Thanks for the idea.
>>
>> It works best when the stuff hasn't quite dried out all the way so the
>> stems get crispy and are still somewhat pliable, although it will work
>> fresh with a few strokes. Also, lemon thyme has bigger leaves, and
>> that usually comes off really clean when fresh. Stiffer teeth such as
>> the 5" Ace comb work the best.
>>
>A wire stripper works surprisingly well.

Where do you put the thyme?<g>
http://www.emailjokez.com/pictures/m...e-stripper.htm

Jim

On 2012-12-31 00:54:20 +0000, sf said:

> How do commercial processors do it and how do you manage not to have a
> lot the stem in with the leaves?

I guess I'm missing something. We have time in the yard and I just grab
a few sprigs, strip off the leaves with my fingers, chop it up and
throw it in.

This business about wire-strippers and other process to get rid of
stems I don't follow. Maybe there's different kidns of time, but my
stems are pretty spindly and still very easy to get the leaves off.

Same with the rosemary, and just strip it off with my fingers going
against the grain, but there the stems are really quite thick.

On Sat, 12 Jan 2013 11:50:52 -0800, gtr > wrote:

> On 2012-12-31 00:54:20 +0000, sf said:
>
> > How do commercial processors do it and how do you manage not to have a
> > lot the stem in with the leaves?
>
> I guess I'm missing something. We have time in the yard and I just grab
> a few sprigs, strip off the leaves with my fingers, chop it up and
> throw it in.
> <snip>
> Same with the rosemary, and just strip it off with my fingers going
> against the grain, but there the stems are really quite thick.

My thyme stems are too flimsy to strip without breaking and the leaves
are too tiny to cut off the stem with scissors. I don't have an issue
with rosemary and only use the new growth when I do. I've pretty much
given up on using the thyme I grow, so I bought commercial and had
exactly the same problem.

I posted my query because stripping it is such a PITA, so I thought
I'd ask. I needed fresh thyme for something that wasn't cooked, so I
couldn't just throw it in on the stem and fish the stems out after the
dish cooked. Maybe the thyme you grow is different from mine and what
I buy commercially, or maybe you are using a different herb and
thinking it's thyme. I dunno.

--
Food is an important part of a balanced diet.

On 1/11/2013 8:59 AM, Ophelia wrote:
>
> Himself is an expert so I am lucky. He never uses a steel but has a
> set of whetstones/oilstones.

My dad was always a stickler for his knives and keeping them sharp, too.
He wouldn't even let anyone else wash his knives, though he was ok
with others using them. He just wanted to make sure they were cleaned
and dried to his standards before they were put away. I don't know what
he used to sharpen them.

On 1/11/2013 6:26 PM, Janet Bostwick wrote:
> On Fri, 11 Jan 2013 16:17:39 -0600, Sqwertz >
> wrote:
>
>> On Sun, 30 Dec 2012 18:00:02 -0700, Janet Bostwick wrote:
>>
>>> most of the chefs on TV avoid the problem by tossing the entire stem
>>> into the pot. The leaves cook off and at the end you fish the stem
>>> out. I have the same problem when drying my own thyme. It's
>>> impossible to get the leaves off without having bits of sharp stem.
>>> I did find out recently that German Thyme supposedly has a weak
>>> culinary flavor.
>>
>> I use a comb to get off the leaves and do several springs at once. I
>> let them dry for a overnight in a pie tin and then strip 4-5 sprigs at
>> a time. Sometimes the tops come off if they're too crispy but It's no
>> big deal.
>>
>> Then the comb goes back into my back pocket.
>>
>> -sw
> Really??? A comb? I don't care if you are joking or not, it sounds
> like it would work. Part of my problem is that I don't use the time
> often enough to keep it trimmed and thus producing nice, straight
> stems. Thanks for the idea.
> Janet US
>
Steve's comment about using a comb made me think that maybe a flea comb
made for dogs and cats, which is sturdier and the tines are closer
together, might work well!

"sf" > wrote in message
news
> On Sat, 12 Jan 2013 11:50:52 -0800, gtr > wrote:
>
>> On 2012-12-31 00:54:20 +0000, sf said:
>>
>> > How do commercial processors do it and how do you manage not to have a
>> > lot the stem in with the leaves?
>>
>> I guess I'm missing something. We have time in the yard and I just grab
>> a few sprigs, strip off the leaves with my fingers, chop it up and
>> throw it in.
>> <snip>
>> Same with the rosemary, and just strip it off with my fingers going
>> against the grain, but there the stems are really quite thick.
>
> My thyme stems are too flimsy to strip without breaking and the leaves
> are too tiny to cut off the stem with scissors. I don't have an issue
> with rosemary and only use the new growth when I do. I've pretty much
> given up on using the thyme I grow, so I bought commercial and had
> exactly the same problem.
>
> I posted my query because stripping it is such a PITA, so I thought
> I'd ask. I needed fresh thyme for something that wasn't cooked, so I
> couldn't just throw it in on the stem and fish the stems out after the
> dish cooked. Maybe the thyme you grow is different from mine and what
> I buy commercially, or maybe you are using a different herb and
> thinking it's thyme. I dunno.

You could use scissors if the appearance is important. If not I throw it
all in and fish out the stems, or chop most of it up finely.
--
--
http://www.shop.helpforheroes.org.uk/

On 1/13/2013 4:59 AM, Sqwertz wrote:
> On Sun, 13 Jan 2013 01:48:06 -0500, Cheryl wrote:
>
>> Steve's comment about using a comb made me think that maybe a flea comb
>> made for dogs and cats, which is sturdier and the tines are closer
>> together, might work well!
>
> Thanks you for doing me one better with your pet's flea combs!
>
> Why don't we just break out the RID combs!
>
> -sw
>
no one up, I never did it. You just made me think of it.

On Sun, 13 Jan 2013 10:34:44 -0000, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> news
> > On Sat, 12 Jan 2013 11:50:52 -0800, gtr > wrote:
> >
> >> On 2012-12-31 00:54:20 +0000, sf said:
> >>
> >> > How do commercial processors do it and how do you manage not to have a
> >> > lot the stem in with the leaves?
> >>
> >> I guess I'm missing something. We have time in the yard and I just grab
> >> a few sprigs, strip off the leaves with my fingers, chop it up and
> >> throw it in.
> >> <snip>
> >> Same with the rosemary, and just strip it off with my fingers going
> >> against the grain, but there the stems are really quite thick.
> >
> > My thyme stems are too flimsy to strip without breaking and the leaves
> > are too tiny to cut off the stem with scissors. I don't have an issue
> > with rosemary and only use the new growth when I do. I've pretty much
> > given up on using the thyme I grow, so I bought commercial and had
> > exactly the same problem.
> >
> > I posted my query because stripping it is such a PITA, so I thought
> > I'd ask. I needed fresh thyme for something that wasn't cooked, so I
> > couldn't just throw it in on the stem and fish the stems out after the
> > dish cooked. Maybe the thyme you grow is different from mine and what
> > I buy commercially, or maybe you are using a different herb and
> > thinking it's thyme. I dunno.
>
> You could use scissors if the appearance is important. If not I throw it
> all in and fish out the stems, or chop most of it up finely.
> --

O - I was making an uncooked cheese spread and didn't want any stems
in it. What I ended up doing was strip them the best I could, put the
rest, stems and all into the mini-processor and fished out the stems
that were still in grabbable lengths... I just used my fingers,
although I did think about using tweezers. Because of that fresh
thyme, it was the appetizer I put the most work into. Unfortunately,
it was the one that was liked the least because of the minute amount
of "blue" cheese I added to it. I don't remember which blue was,
probably Gorgonzola. Now I'm trying to figure out what to do with the
leftovers... or maybe I should just throw it out, because it's just
sitting there taking up refrigerator space.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...

> O - I was making an uncooked cheese spread and didn't want any stems
> in it. What I ended up doing was strip them the best I could, put the
> rest, stems and all into the mini-processor and fished out the stems
> that were still in grabbable lengths... I just used my fingers,
> although I did think about using tweezers. Because of that fresh
> thyme, it was the appetizer I put the most work into. Unfortunately,
> it was the one that was liked the least because of the minute amount
> of "blue" cheese I added to it. I don't remember which blue was,
> probably Gorgonzola. Now I'm trying to figure out what to do with the
> leftovers... or maybe I should just throw it out, because it's just
> sitting there taking up refrigerator space.

What a shame to waste it Could you not serve it again as you did
originally?


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

On 2013-01-13 18:10:44 +0000, sf said:

> O - I was making an uncooked cheese spread and didn't want any stems
> in it. What I ended up doing was strip them the best I could, put the
> rest, stems and all into the mini-processor and fished out the stems
> that were still in grabbable lengths... I just used my fingers,
> although I did think about using tweezers.

Maybe there are just different types of thyme with different strengths
of stem. Sure, mine are spindly, but getting off full leaves with no
stems is really quite easy. There are a couple of times I break the
stem, but then I fiddle a bit. Four 4-inch sprigs de-nuded in a matter
of 30-seconds or a minute. I got a somewhat less than a tablespoon.
If I was trying to get a cup--yeah I'd be there for a while, I suppose.

On Sun, 13 Jan 2013 19:49:30 -0000, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
>
> > O - I was making an uncooked cheese spread and didn't want any stems
> > in it. What I ended up doing was strip them the best I could, put the
> > rest, stems and all into the mini-processor and fished out the stems
> > that were still in grabbable lengths... I just used my fingers,
> > although I did think about using tweezers. Because of that fresh
> > thyme, it was the appetizer I put the most work into. Unfortunately,
> > it was the one that was liked the least because of the minute amount
> > of "blue" cheese I added to it. I don't remember which blue was,
> > probably Gorgonzola. Now I'm trying to figure out what to do with the
> > leftovers... or maybe I should just throw it out, because it's just
> > sitting there taking up refrigerator space.
>
> What a shame to waste it Could you not serve it again as you did
> originally?
>

Nobody liked it the first time around, that's why I wish I could think
of something else to do with it. It seems like such a waste.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 13 Jan 2013 19:49:30 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>>
>> > O - I was making an uncooked cheese spread and didn't want any stems
>> > in it. What I ended up doing was strip them the best I could, put the
>> > rest, stems and all into the mini-processor and fished out the stems
>> > that were still in grabbable lengths... I just used my fingers,
>> > although I did think about using tweezers. Because of that fresh
>> > thyme, it was the appetizer I put the most work into. Unfortunately,
>> > it was the one that was liked the least because of the minute amount
>> > of "blue" cheese I added to it. I don't remember which blue was,
>> > probably Gorgonzola. Now I'm trying to figure out what to do with the
>> > leftovers... or maybe I should just throw it out, because it's just
>> > sitting there taking up refrigerator space.
>>
>> What a shame to waste it Could you not serve it again as you did
>> originally?
>>
>
> Nobody liked it the first time around, that's why I wish I could think
> of something else to do with it. It seems like such a waste.

Oh heavens, stick it in the bin and stop fretting)) See that was easy eh
<g> Heck at least you tried to make something different. Not everything
works out as planned
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