"Brooklyn1" > wrote in message
...
> On Wed, 30 Jan 2013 18:15:32 -0800 (PST), Bryan
> > wrote:
>
>>Farm1 wrote:
>>> "Brooklyn1" wrote in message
>>> > "Julie Bove" wrote:
>>>
>>> >>Indeed! Unless perhaps one is looking for some really high end place,
>>>
>>> >>which we never do. But then Outback is hardly high end so that part
>>> >>didn't make
>>> >>much sense to me.
>>>
>>> > Outback can't even bake a potato.
>>>
>>> To bake it in true outback style, the spud would need to be done in the
>>> ashes of a camp fire. Not many people are capable of doing that
>>> competently.
>
> Any dumb Irishman can roast "mickies".

That may be true but not everyone who tries to cook campfire spuds is as
competent as a dumb Irishman.

On Thu, 31 Jan 2013 13:33:06 +1100, "Farm1" >
wrote:

> "Bryan" > wrote in message
>
> I hope that is the case. I got hit hard recently. I brought raw chicken
> for kabobs on a camping/kayaking weekend. I am really glad that my wife and
> son did not get sick, but I had intestinal pain that was really bad, plus, I
> had to hike a few miles in that condition, up and over a three hundred plus
> foot ridge, then kayak back down another almost six miles, albeit on easy
> water. I resolved, no more raw poultry on camping trips where there is no
> running water, and no bleach. If I had handled things perfectly, the 91%
> isopropyl alcohol would have sufficed, but obviously, I screwed up.
> _______________________________________
> Not nice! You poor thing having to put up with that.
>

I'm sorry he had to endure that too, but he owned up to why it
happened and didn't try to pass the blame.

<clicking heels> I salute you, Bryan. Honesty is rare on usenet,
because people expose themselves to flames instead of the flamers
taking it as BTDT advise.

Which reminds me... have you seen the one on FB about advice? It
reads: Just because I give you advice doesn't mean I know more than
you... it just means I've done more stupid shit.

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

On Thu, 31 Jan 2013 13:31:40 +1100, "Farm1" >
wrote:

> "sf" > wrote in message
> ...
> > On Thu, 31 Jan 2013 12:23:04 +1100, "Farm1" >
> > wrote:
> >
> >> Actuall thanks sf for sparking that thought about liver - that has now
> >> been
> >> put on the menu since he had a terrbile day yesterday - it might cheer
> >> him
> >> up.
> >>
> > Before hubby couldn't eat organ meat, I'd cook it occasionally as a
> > treat for him. He loved it cooked in bacon fat and served under a
> > pile of caramelized onions. Mashed potatoes must be served with it
> > AFAIC, but vegetables vary according to my whim. How do you round out
> > the meal?
>
> As you say, mashed potates are (or should that be 'is'?) a must. The rest
> depends on season and availability. Sometimes salad, sometimes veg.
>
<laughing> Thanks! My use of is and are is/are different from yours
(which is very British), but other than that - I knew I liked you for
a reason: I think we have similar tastes in food.

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

"sf" > wrote in message
...
> On Wed, 30 Jan 2013 15:22:26 -0800, "Julie Bove"
> > wrote:
>
>> They had other choices but I didn't much care for their regular fries.
>> They
>> are big and crinkle cut but the cut goes lengthwise. Almost like a steak
>> fry but not quite. And not crisp.
>
> I don't like them either (they strike me as being extruded rather than
> real cut potatoes), but I don't HATE them the way I hate seasoned
> fries. Unfortunately or maybe it's fortunately (whatever the case may
> be), I don't eat at Denny's often enough to remind myself to order a
> salad instead of getting those danged fries.

I don't usually like seasoned fries but these weren't bad. Fries are not
really one of my favorite foods though. I usually just eat them when there
is no other option. I passed my bowl (yes they came served in a bowl)
around and most of them were still left in it when we left.

"Dave Smith" > wrote in message
...
> On 30/01/2013 5:26 PM, sf wrote:
>> On Wed, 30 Jan 2013 13:52:51 -0800, "Julie Bove"
>> > wrote:
>>
>>> We ate there the other day. I had the chili. It was barely warm and it
>>> had
>>> a weird taste to it. Like they put too much of some seasoning in it but
>>> I
>>> couldn't determine what that seasoning was. It wasn't spicy. Just had
>>> an
>>> overwhelming taste that wasn't appealing. I only managed to eat a few
>>> bites. The seasoned fries were fine but I can only eat so many fries.
>>
>> I don't think I've ever eaten chili in a restaurant; mainly because I
>> know I wouldn't like it and would prefer my own. I hate seasoned
>> fries from anywhere and would skip them if that was my only choice.
>
> My oft referred to serious case of food poisoning was from a chili dog. It
> left such an impression on me that I have not eaten another chili dog
> since then and I have not bought any chili in a restaurant. In fact, I
> have not made it at home and when it was at parties and was the only real
> food, I had only small servings.
> I just can't get over that 5 hours of puking. It was the worst experience
> of my life.

I had food poisoning once and I think it was from a salad. Didn't put me
off of salads though perhaps because I can't say for sure that it was that
and the reaction wasn't immediate.

I did make the mistake of drinking a large amount of purple grape juice when
I thought I was recovering from some mystery stomach ailment. I'll spare
you the details but let's just say that I'm not a juice lover now.

On Thu, 31 Jan 2013 13:59:36 +1100, "Farm1" >
wrote:

> That may be true but not everyone who tries to cook campfire spuds is as
> competent as a dumb Irishman.

LOL! I think I want a dumb Irishman to cook a campfire potato for me
sometime.

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

"sf" > wrote in message
...
> On Wed, 30 Jan 2013 15:18:03 -0800, "Julie Bove"
> > wrote:
>
>> The chicken my daughter had was an unbreaded breast. Her complaint about
>> it
>> was that it was so covered in gloppy sauce. Some kind of cream, cheese,
>> mushroom thing. There really was a lot of that sauce.
>
> Teach her how to read a menu. If it comes with a sauce, it says so on
> the menu. Then teach her how to say "no sauce". If she wants to try
> the sauce anyway, teach her how to say "sauce on the side".

She knows how to read it. She thought she would like the sauce. But it was
literally drowing in it. I could see it if it came with pasta but it
didn't.
>>
>> I used to love Cracker Barrel but I never ordered an actual meal there.
>> Just the sides.
>
> That pork was a special. I thought their main menu was middle of the
> road, heavy, mainstream American and their sides pretty much sucked.
> I had to look long and hard at the list to decide on two I thought I
> might like, but I didn't. Maybe I ate most of one, but it wasn't
> anything memorable. I only took one bite of the other and thought it
> was awful. The special, however, inspired me to go home and cook pork
> shoulder (aka: butt) in apple juice. Cider is seasonal here and it
> was gone so fast, I didn't even see it on the shelf.

I don't want to think of how many calories were in those sides and I can't
eat them now. Not most of them anyway. I used to get the hash brown
casserole thing, cottage cheese, applesauce, I think green beans and
something else. I think they offered you a choice of 5 sides. I could
never eat them all but no matter because when we went there my husband and
his brother were usually there and they'd eat the extra.

"Ed Pawlowski" > wrote in message
...
>
> On Mon, 28 Jan 2013 16:00:37 -0800 (PST), Andrew Tillinghast
> > wrote:
>
>
>
>>
>>i think this just proves that a lot of people just don't know what
>>good ffod really is.
>
> You are absolutely correct. I've heard so many times people bragging
> about what is truly mediocre food. Sure, some of the stuff is not so
> bad, some is quite suitable as far as value goes, but sadly, some
> people have never bee exposed to really good quality, flavorful food.

That is so true! And some that are exposed to it, thinks that it doesn't
taste right because it's not what they're used to. I know some people who
will only eat bland, mostly unseasoned food with no sauce whatever.
>
> We like to have fruits and vegetable available year round, but there
> is a big sacrifice in flavor and texture when you ship produce
> thousands of miles. It is not picked at the peak of perfection, it is
> picked at the best time to ship with minimal damage.
>
That's true too.

> Bakeries in supermarkets are just mass producers or sweet mediocrity.
> Having grown up in a city where I could walk to a few good bakeries,
> they made top quality cakes, buns, and pastries because it was
> expected. We did not eat Twinkies, we had fresh backed Crumb Cakes
> and cinnamon buns. Cakes had good texture and flavor and buttercream
> icing, not the equivalent of sugar and Crisco.

My mom had this friend who came over for dinner frequently. The bad thing
was that this woman loved to cook. And although she loved it, she was
really *bad* at it. She once told us that she didn't like the cakes that I
made. From scratch, variety of icings, from scratch but I didn't use real
butter at that point of my life because we only ever had Blue Bonnet in the
house. She said that the store bakery cakes were better because they used
Crisco in the icing. I was like...uh...bleh! I had attempted to eat a few
bakery cakes and knew that I didn't like that icing so I couldn't figure out
why. Now I know.

I do occasionally buy cakes now from the grocery store but... They come
from Central Market. They are small and they are baked in real bakeries and
not a store bakery. With quality ingredients. And they're not cheap.

"Dave Smith" > wrote in message
...
> I really like cereal with fruit, especially strawberries. It is now
> possible to get strawberries that have been shipped 1000 miles or more,
> and cheaper than the local berries. I am willing to pay more for the local
> berries because they taste so much better.

Strawberries bug the crud out of me. Sometimes they'll smell sooo good!
And yet they are either flavorless or just plain sour. Once in a while I
will happen upon some good ones. So I'll go right back to that same store,
buy more of the same and then they're not good.

>> Bakeries in supermarkets are just mass producers or sweet mediocrity.
>> Having grown up in a city where I could walk to a few good bakeries,
>> they made top quality cakes, buns, and pastries because it was
>> expected. We did not eat Twinkies, we had fresh backed Crumb Cakes
>> and cinnamon buns. Cakes had good texture and flavor and buttercream
>> icing, not the equivalent of sugar and Crisco.\
>
> I lived in a small town. We did not have a lot of bakeries, but my mother
> baked. Some of my friends' mothers also baked, but not as well as my
> mother. For me, goods from a bakery are actually a step down from what I
> had had home. Mass produced baked goods are a very poor substitute for
> the real thing.

We had a really good little bakery in the city where I grew up, although we
didn't go there very often. My mom didn't do a lot of baking aside from
cornbread, biscuits, quick breads and cookies. And although she baked from
scratch in my early years, she soon went to only mixes. My dad was very
fond of those Rhodes frozen bread dough loaves which aren't bad if you want
that poofy white bread stuff.

I tend to be a bread snob. Because I started baking at age 8 and there
wasn't much I didn't try to bake, I know what really good bread tastes like.
Yes, I have eaten that poofy white bread countless times but only because it
is cheap and readily available. Can't say that I liked it much though. I
love the bread that I buy now. Not too many stores carry it. Honey Whole
Wheat. Has that coarse, grainy texture to it. And it doesn't keep for long
but it is soooo good!

"Farm1" > wrote in message
...
> "sf" > wrote in message
> ...
>> On Wed, 30 Jan 2013 09:33:50 -0500, Jim Elbrecht >
>> wrote:
>>
>>> I have a great business idea-- how about an 'Australian outback
>>> steakhouse' - with the Australian menu.
>>
>> Wouldn't it be great if Outback put some real Australian choices on
>> their Americanized menu?
>
> LOL. Probalby not. Liver is something that probably the majority of
> people who do live in the Outback would like and even order. My husband
> loves liver and I'm not so keen. I like it if done with an orange gravy
> but I prefer it if he cuts it up and dusts it with flour before I cook it.
>
> Actuall thanks sf for sparking that thought about liver - that has now
> been put on the menu since he had a terrbile day yesterday - it might
> cheer him up.

Some places here still sell liver. Mostly places that cater to seniors.
It's almost always liver and onions.

What's orange gravy?

In article >,
sf > wrote:

> We eat there on our vacations and what we order is well cooked and
> tasty. It used to be that I wouldn't darken the doorstep of a
> Denny's, but they've upgraded parts of their menu now so it's not all
> heart stoppingly laden with fat. The food is fairly uniform across
> the country, so we know what to expect from franchise to franchise.
> In any case, it's hard to mess up breakfast. We stick with the Grand
> Slam.

Which has been replaced by this...

http://www.theonion.com/articles/den...umongous-bucke
t-of-eggs,8983/

--
Julian Vrieslander

On 1/30/2013 9:49 PM, Farm1 wrote:
> The guy who played drums in my old band and I used to camp illegally on a
> piece of state owned property. He was also working on my cleaning crew at
> the time. We'd stay up most of the night, then get a few hours sleep, go
> into work, then get a few hours sleep at his parents' house, then back to
> the forest. We used to make something we called Chicken Viet Nam. We'd
> wrap a chicken in foil, and bury it in the camp fire. The skin got burned,
> but the meat was quite edible We did that for a couple of weeks, and never
> again. We basically existed on Old Milwaukee beer, chicken, Coca Cola and
> the music of The Doors. My gosh, I did a lot of stupid shit in the early
> '80s.
> ____________________________________________
> LOL. Your chicken shouldn't have ended up burned. It should have been
> buried in hot ash not actually in the fire. But at least it sounds like it
> was fun for you and your mate for a while. IMO, we're all allowed to do
> silly things when we're young(er)
>
Providing you didn't get caught

Jill

On 1/30/2013 11:29 AM, sf wrote:
> Dimitri is a great cook and I
> trust his judgment, but come on! There has to be something on the
> menu you can cram down your gullet without too much complaining. I've
> managed to do it with Olive Garden. I've slowly adopted the attitude
> that when I am getting together with people I like at a not so optimal
> restaurant, I will think of it as going for the company (and
> convenience because parking is always easy) - not for the food. I
> even took a chance and ate at Cracker Barrel on my recent trip back
> east (it was directly across the street from where we stayed) and
> ordered their pork shoulder braised in cider . It was so good, I went
> back and ordered the same thing the following day... so every cloud
> has a silver lining if you read the menu carefully.

Cracker Barrel does have some good items on the menu. I miss having one
around.

Jill

On 1/31/2013 5:21 AM, Julian Vrieslander wrote:
> In article >,
> sf > wrote:
>
>> We eat there on our vacations and what we order is well cooked and
>> tasty. It used to be that I wouldn't darken the doorstep of a
>> Denny's, but they've upgraded parts of their menu now so it's not all
>> heart stoppingly laden with fat. The food is fairly uniform across
>> the country, so we know what to expect from franchise to franchise.
>> In any case, it's hard to mess up breakfast. We stick with the Grand
>> Slam.
>
> Which has been replaced by this...
>
> http://www.theonion.com/articles/den...umongous-bucke
> t-of-eggs,8983/
>
Oh good lord! That looks atrocious!

I had such a bad experience at Denny's I will never eat there again. It
wasn't the food. Didn't stay long enough to actually get any food. The
service was incredibly rude.

Jill

On Thu, 31 Jan 2013 02:21:46 -0800, Julian Vrieslander
> wrote:

> In article >,
> sf > wrote:
>
> > We eat there on our vacations and what we order is well cooked and
> > tasty. It used to be that I wouldn't darken the doorstep of a
> > Denny's, but they've upgraded parts of their menu now so it's not all
> > heart stoppingly laden with fat. The food is fairly uniform across
> > the country, so we know what to expect from franchise to franchise.
> > In any case, it's hard to mess up breakfast. We stick with the Grand
> > Slam.
>
> Which has been replaced by this...
>
> http://www.theonion.com/articles/den...umongous-bucke
> t-of-eggs,8983/

For the big eaters.

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

Farm1 wrote:
>
> "sf" > wrote in message
> ...
> > On Thu, 31 Jan 2013 12:23:04 +1100, "Farm1" >
> > wrote:
> >
> >> Actuall thanks sf for sparking that thought about liver - that has now
> >> been
> >> put on the menu since he had a terrbile day yesterday - it might cheer
> >> him
> >> up.
> >>
> > Before hubby couldn't eat organ meat, I'd cook it occasionally as a
> > treat for him. He loved it cooked in bacon fat and served under a
> > pile of caramelized onions. Mashed potatoes must be served with it
> > AFAIC, but vegetables vary according to my whim. How do you round out
> > the meal?
>
> As you say, mashed potates are (or should that be 'is'?) a must. The rest
> depends on season and availability. Sometimes salad, sometimes veg.

I absolutely LOVE liver and onions in gravy with mashed potatoes! Green
beans are a good veggie to serve with it. Most important to me is to add
some applesauce to the plate. It goes so very well with the other things. I
wouldn't care for a salad with it.

Gary

Gary wrote:
>
> I absolutely LOVE liver and onions in gravy with mashed potatoes! Green
> beans are a good veggie to serve with it. Most important to me is to add
> some applesauce to the plate. It goes so very well with the other things. I
> wouldn't care for a salad with it.

Also a winner with this plate is a couple of pieces of fresh white bread
slathered with real butter. Oh Man, I'm hungry now. YUM! :-D

Gary

On Thu, 31 Jan 2013 12:23:04 +1100, "Farm1" >
wrote:

>"sf" > wrote in message
.. .
>> On Wed, 30 Jan 2013 09:33:50 -0500, Jim Elbrecht >
>> wrote:
>>
>>> I have a great business idea-- how about an 'Australian outback
>>> steakhouse' - with the Australian menu.
>>
>> Wouldn't it be great if Outback put some real Australian choices on
>> their Americanized menu?
>
>LOL. Probalby not. Liver is something that probably the majority of people
>who do live in the Outback would like and even order. My husband loves
>liver and I'm not so keen. I like it if done with an orange gravy but I
>prefer it if he cuts it up and dusts it with flour before I cook it.
>
>Actuall thanks sf for sparking that thought about liver - that has now been
>put on the menu since he had a terrbile day yesterday - it might cheer him
>up.
>

Here's a bit of a twist on traditional liver & onions- It is a 'Mr.
food' recipe from back when he was doing good ones-
http://www.mrfood.com/Beef/New-Style...nd-Onions/ct/1
Liver and Onions "New-Style"
Mr. Food Air Date: 5/2/2006
4 to 5 servings

2 tablespoons vegetable oil
4 medium onions, cut into wedges
2 red bell peppers, cut into 1/2-inch strips
1 pound beef liver, cut into 3/4-inch strips
1/4 cup soy sauce
1/4 cup honey
1/2 teaspoon salt
1/2 teaspoon black pepper

Cut liver in strips and marinate in honey and soy sauce

In a large skillet, heat the oil over medium-high heat. Add the onions
and bell peppers and sauté for 8 minutes, or until tender.

Add the remaining ingredients, cook for 7 to 8 minutes, or until
heated through and liver is cooked to desired doneness.
xxxxxx

I noticed he was slipping the last couple years but didn't realize he
was dying from cancer. He passed a few months ago.

Jim

"Janet Bostwick" > wrote in message
> Has anyone here heard how those electric grills work out?

The two that I've seen are useless. Not hot enough to cook any meat
properly.

G'day Mate. Now sorry to repoat us old Merkin boy scouts was busy doing the tates in the campfire trick back when Crockodile Dundee was still trying to figger out how get his Wallaby tied down. Real crappy way to make tates..lol. We have now taken to giving them a good washing..drying and oiling then cook them on the Barbie..smoker..gasser..or house mouse type oven. Do not taste so much like ashes. That is the way all the better chains make em baked. No need to waste tinfoil. Bacon drippings rubbed on there tastes best. Yum yum.

"Gary" > wrote in message ...
> Farm1 wrote:
>>
>> "sf" > wrote in message
>> ...
>> > On Thu, 31 Jan 2013 12:23:04 +1100, "Farm1" >
>> > wrote:
>> >
>> >> Actuall thanks sf for sparking that thought about liver - that has now
>> >> been
>> >> put on the menu since he had a terrbile day yesterday - it might cheer
>> >> him
>> >> up.
>> >>
>> > Before hubby couldn't eat organ meat, I'd cook it occasionally as a
>> > treat for him. He loved it cooked in bacon fat and served under a
>> > pile of caramelized onions. Mashed potatoes must be served with it
>> > AFAIC, but vegetables vary according to my whim. How do you round out
>> > the meal?
>>
>> As you say, mashed potates are (or should that be 'is'?) a must. The
>> rest
>> depends on season and availability. Sometimes salad, sometimes veg.
>
> I absolutely LOVE liver and onions in gravy with mashed potatoes!

As do I, kidneys as well! Furthermore, I love foie gras!

"sf" > wrote in message
> On Thu, 31 Jan 2013 13:31:40 +1100, "Farm1" >
> wrote:
>> "sf" > wrote in message
>> ...
>> > On Thu, 31 Jan 2013 12:23:04 +1100, "Farm1" >
>> > wrote:
>> >
>> >> Actuall thanks sf for sparking that thought about liver - that has now
>> >> been
>> >> put on the menu since he had a terrbile day yesterday - it might cheer
>> >> him
>> >> up.
>> >>
>> > Before hubby couldn't eat organ meat, I'd cook it occasionally as a
>> > treat for him. He loved it cooked in bacon fat and served under a
>> > pile of caramelized onions. Mashed potatoes must be served with it
>> > AFAIC, but vegetables vary according to my whim. How do you round out
>> > the meal?
>>
>> As you say, mashed potates are (or should that be 'is'?) a must. The
>> rest
>> depends on season and availability. Sometimes salad, sometimes veg.
>>
> <laughing> Thanks! My use of is and are is/are different from yours
> (which is very British),

My use of English is pretty darned poor these days.
which is prolly all due to too much time spent on usenet :-))

but other than that - I knew I liked you for
> a reason: I think we have similar tastes in food.

LOL. Yes, I think we do have similar food preferences.

On 1/31/2013 1:08 AM, Julie Bove wrote:

> I do occasionally buy cakes now from the grocery store but... They come
> from Central Market. They are small and they are baked in real bakeries and
> not a store bakery. With quality ingredients. And they're not cheap.

The only store bought plain-type cake I like is from Costco. Their
icing isn't too sweet, and the cake is for the most part moist. Not bad
at all. Other store bought cakes, no thanks. Cloyingly sweet icing.

"graham" > wrote in message
...
>
> "Gary" > wrote in message
> ...
>> Farm1 wrote:
>>>
>>> "sf" > wrote in message
>>> ...
>>> > On Thu, 31 Jan 2013 12:23:04 +1100, "Farm1" >
>>> > wrote:
>>> >
>>> >> Actuall thanks sf for sparking that thought about liver - that has
>>> >> now
>>> >> been
>>> >> put on the menu since he had a terrbile day yesterday - it might
>>> >> cheer
>>> >> him
>>> >> up.
>>> >>
>>> > Before hubby couldn't eat organ meat, I'd cook it occasionally as a
>>> > treat for him. He loved it cooked in bacon fat and served under a
>>> > pile of caramelized onions. Mashed potatoes must be served with it
>>> > AFAIC, but vegetables vary according to my whim. How do you round out
>>> > the meal?
>>>
>>> As you say, mashed potates are (or should that be 'is'?) a must. The
>>> rest
>>> depends on season and availability. Sometimes salad, sometimes veg.
>>
>> I absolutely LOVE liver and onions in gravy with mashed potatoes!
>
> As do I, kidneys as well! Furthermore, I love foie gras!

Ah kidneys. I do a dish of kidneys cooked in a port sauce and served in vol
au vents and that dish seems to be very popular with men. I haven't made
that for ages so must try to find the recipe and make it.

On Thu, 31 Jan 2013 20:54:25 -0500, Cheryl >
wrote:

> The only store bought plain-type cake I like is from Costco. Their
> icing isn't too sweet, and the cake is for the most part moist. Not bad
> at all. Other store bought cakes, no thanks. Cloyingly sweet icing.

I have to say that I just noticed last week that grocery store cookies
and cakes are *not* as cloyingly sweet as they used to be. Last week,
hubby wanted me to buy a "square" of German chocolate cake that our
Safeway has prepackaged in the bakery section and I was hungry, so I
made a choice between their chocolate through and through cookies or
their chocolate chip cookies. They gave me a taste of the totally
chocolate one which I liked, but I didn't think hubby would like the
"sticky" quality to it - so I passed and went for chocolate chip.
Neither is too sweet, in fact they verge on needing some added sugary
goodness - but that's the way I like them. My only complaint was that
I wanted them thinner (so thin the chocolate chips appear to be little
hill/mountains) and a whole lot softer... but apparently they sell
what the "average" consumer wants. sheesh!

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

On Fri, 1 Feb 2013 12:05:56 +1100, "Farm1" >
wrote:

> LOL. Yes, I think we do have similar food preferences.
>
On RFC, that's all that counts (AFAIC).

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

"Farm1" > wrote in message
...
> "graham" > wrote in message
> ...
>>
>> "Gary" > wrote in message
>> ...
>>> Farm1 wrote:
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>> > On Thu, 31 Jan 2013 12:23:04 +1100, "Farm1" >
>>>> > wrote:
>>>> >
>>>> >> Actuall thanks sf for sparking that thought about liver - that has
>>>> >> now
>>>> >> been
>>>> >> put on the menu since he had a terrbile day yesterday - it might
>>>> >> cheer
>>>> >> him
>>>> >> up.
>>>> >>
>>>> > Before hubby couldn't eat organ meat, I'd cook it occasionally as a
>>>> > treat for him. He loved it cooked in bacon fat and served under a
>>>> > pile of caramelized onions. Mashed potatoes must be served with it
>>>> > AFAIC, but vegetables vary according to my whim. How do you round
>>>> > out
>>>> > the meal?
>>>>
>>>> As you say, mashed potates are (or should that be 'is'?) a must. The
>>>> rest
>>>> depends on season and availability. Sometimes salad, sometimes veg.
>>>
>>> I absolutely LOVE liver and onions in gravy with mashed potatoes!
>>
>> As do I, kidneys as well! Furthermore, I love foie gras!
>
> Ah kidneys. I do a dish of kidneys cooked in a port sauce and served in
> vol au vents and that dish seems to be very popular with men. I haven't
> made that for ages so must try to find the recipe and make it.
Mustard sauce is also good but try them Liègeoise. Fry them briefly in
butter with a few crushed juniper berries and then then flame with gin.
Graham

"Cheryl" > wrote in message
eb.com...
> On 1/31/2013 1:08 AM, Julie Bove wrote:
>
>> I do occasionally buy cakes now from the grocery store but... They come
>> from Central Market. They are small and they are baked in real bakeries
>> and
>> not a store bakery. With quality ingredients. And they're not cheap.
>
> The only store bought plain-type cake I like is from Costco. Their icing
> isn't too sweet, and the cake is for the most part moist. Not bad at all.
> Other store bought cakes, no thanks. Cloyingly sweet icing.

But their cakes are freaking HUGE!

On 1/30/2013 9:46 AM, Janet Bostwick wrote:

> When I was a kid, I loved to eat at those places that did nothing but
> steak. There was one set menu. You came through the door and told
> the guy what kind of steak you wanted and how done you wanted it. Then
> you simple stood in a moving line and followed your steak down an
> enormous grill handled by a half dozen grill cooks. When your steak
> reached doneness it was pulled off the grill, slapped on a plate and
> the rest of the meal was put on. Those places smelled wonderful. Do
> they still have places like that in the 'big city?'

Not a steak house, but a pit BBQ place, does pretty much the same thing
though of course something cooked low and slow can't be fully cooked in
front of you. They have the same type of line service and you pick what
you want to eat. I haven't been there is a few years but it was always
good.

http://www.yelp.com/biz/o-briens-pit...ue-rockville-2

On 2/1/2013 2:29 AM, Julie Bove wrote:
> "Cheryl" > wrote in message
> eb.com...
>> On 1/31/2013 1:08 AM, Julie Bove wrote:
>>
>>> I do occasionally buy cakes now from the grocery store but... They come
>>> from Central Market. They are small and they are baked in real bakeries
>>> and
>>> not a store bakery. With quality ingredients. And they're not cheap.
>>
>> The only store bought plain-type cake I like is from Costco. Their icing
>> isn't too sweet, and the cake is for the most part moist. Not bad at all.
>> Other store bought cakes, no thanks. Cloyingly sweet icing.
>
> But their cakes are freaking HUGE!
>
>
Yeah, but I've only had them when bought for a crowd.

On 1/30/2013 9:15 PM, Bryan wrote:

> My gosh, I did a lot of stupid shit in the early '80s.


Didn't most of us? LOL!

On Jan 30, 6:43*am, jmcquown > wrote:
> On 1/29/2013 11:56 PM, Julie Bove wrote:> projectile vomit chick wrote:
> >> On Jan 29, 7:38 am, jmcquown > wrote:
>
> >>> There are a few places like that. A number of years ago while on a
> >>> trip with John we went to such a place.
>
> >> Just wondering why all of a sudden you have to mention the married
> >> part-time "boyfriend" in every single post.
>
> > Are you jealous?
>
> Oh please, Julie, just ignore the vomit troll.

Yeah, I'm really jealous that the fat old slut Jill is ****ing some
married guy. LOL!!!

"Dimitri" > wrote in
:

> Well the other day we went out to use a gift certificate we had
> received for Christmas.
>
> We both started with their wedge lettuce salad - with blue cheese -
> and someone had said the word Bacon over the top. About the same way a
> good bartender says vermouth over an extra dry martini.
>
> For the entre I ordered the 14 ounce rib eye. Not wanting their
> teriyaki slathered over the steak the waiter suggested their Tuscan
> marinated steak. Never had it thought I would try it.
>
> Before I go farther I need to mention I have been put on a medication
> that prevents me from drinking alcohol. So my pre-dinner drink was 1/2
> OJ and 1/2 club soda.
>
> Well the steak and the garlic smashed potatoes came. The marinated
> steak IMHO was uneatable. It was so salty it actually burned my
> tongue. The smashed potatoes were runny with little or no flavor.
>
> Complain NO
> Send the food back - nope
> It will however be a cold day in Hell if I ever set foot in an outback
> again.
>
> What a rip-off.
>
> Dimitri
>


I find it offensive that some dipshit 'Merikan can open a 'restaurant'
and call it "Outback".... just because it's Aussie themed and sells
Aussie beers and wine. The food is *not* in any way, shape, or form, to
be classed as Aussie.........

http://en.wikipedia.org/wiki/Outback_Steakhouse

"All of the chain's meats are heavily seasoned; a 17 spice blend is used
for the signature dish, steak."

Whiskey, Tango, Foxtrot???!!!! 17 spices on a piece of meat???!!! They
must be using dog steaks to use that many spices to try and cover the
flavour of the meat.

On *our* steaks, we use 2 spices (if that)..... salt and pepper.

As for not complaining, or sending the food back.... that's your
problem. I would have, and have done so many times.

LOL!! I even sent a steak back that was part of a "special deal" (buy a
drink and get a steak meal for $5.95) because it was cooked medium to
well, when I had asked for medium rare. As the kitchen was/is one of
those open plan types, I stood there and watched the "chef" cook a new
steak for me, and I told him when to turn it, and when to take it off.


--
Peter
Brisbane
Australia

Success isn't so difficult.
Just bite off more than you can chew,
then go do it.

"Paul M. Cook" > wrote in
:

>
> "Dimitri" > wrote in message
> ...
>> Well the other day we went out to use a gift certificate we had
>> received for Christmas.
>>
>> We both started with their wedge lettuce salad - with blue cheese -
>> and someone had said the word Bacon over the top. About the same way
>> a good bartender says vermouth over an extra dry martini.
>>
>> For the entre I ordered the 14 ounce rib eye. Not wanting their
>> teriyaki slathered over the steak the waiter suggested their Tuscan
>> marinated steak. Never had it thought I would try it.
>>
>> Before I go farther I need to mention I have been put on a medication
>> that prevents me from drinking alcohol. So my pre-dinner drink was
>> 1/2 OJ and 1/2 club soda.
>>
>> Well the steak and the garlic smashed potatoes came. The marinated
>> steak IMHO was uneatable. It was so salty it actually burned my
>> tongue. The smashed potatoes were runny with little or no flavor.
>>
>> Complain NO
>> Send the food back - nope
>> It will however be a cold day in Hell if I ever set foot in an
>> outback again.
>>
>> What a rip-off.
>
> Who marinates a rib-eye? That is a very fine cut of beef and requires
> no marinating. A little salt and pepper and then a dab of butter on
> top when done - that's all you need.
>
>


Eggfrikkenzactly.

"Rib Eye".... yeah, right!!


We have several quite good steak espablishments here in Brisbane... The
Brekky (Breakfast) Creek Hotel, The Norman Hotel, just to name two.

You walk up, select your hunk of meat, select your 'doneness' and they
cook it and put it on a plate. I used to ask for some garlic butter on
top.

--
Peter
Brisbane
Australia

Success isn't so difficult.
Just bite off more than you can chew,
then go do it.