On Sun, 17 Mar 2013 10:03:55 -0400, jmcquown >
wrote:

>On 3/16/2013 11:12 AM, Janet Bostwick wrote:
>> Not all casseroles are noodle or rice based. Think of casserole as
>> the container the food is baked in and you'll see what I mean. No one
>> has a problem with putting an assortment of ingredients into a slow
>> cooker and eating the result, how is a casserole any different? Not
>> everything is tuna casserole.
>> Janet US
>
>I agree not every casserole contains noodles. Someone mentioned au
>gratin potatoes and scalloped potatoes. I consider those to be casseroles.
>
>Jill

I opened my new edition of Saveur magazine yesterday and on one of the
first pages was an add for Wolf ovens. they mention casseroles as
though everyone knows them and makes them. "Roasting poultry is very
different from baking a casserole or browning breadsticks. . A Wolf
dual convection oven has ten precision cooking modes." The casserole
crowd must be fairly sizeable and well-to-do if Wolf is addressing
their issues. )
Janet US

On Sunday, March 17, 2013 1:20:49 AM UTC-6, Julie Bove wrote:
> "sf" > wrote in message
>
> ...
>
> > On Sat, 16 Mar 2013 06:22:51 -0500, Gary > wrote:
>
> >
>
> >> Here's a "gasp" for you. I have about 10 cans of tuna here, mostly from
>
> >> my
>
> >> daughter. Well, I love tuna sandwiches but you can only eat so much. So
>
> >> this morning, I bought a box of Tuna Helper. heheh It's "Creamy
>
> >> Broccoli"
>
> >> flavor and I plan to add some more fresh broccoli to it when I make it.
>
> >> It
>
> >> will probably be the same deal....like it the first plate but leftovers
>
> >> won't be worth saving.
>
> >>
>
> >> I only bought this because with coupon, it only cost me 50 cents. I'm
>
> >> also
>
> >> fairly easy to please food wise.
>
> >
>
> > Don't overdo the tuna if you're inclined toward gout. I had several
>
> > cans of tuna in the cupboard a few years ago and hubby ate through
>
> > them in one week making tuna sandwiches every day for his lunch -
>
> > which resulted in a major gout attack for him. So be careful.
>
>
>
> Yes! Somebody here told me that fish is especially bad. This last time my
>
> husband was home, I tried to serve him mainly eggs and dairy. Didn't go
>
> over so well because he is a huge meat eater. He does love pizza but
>
> someone here told me that tomatoes can be bad as well. I did make 2 pizzas
>
> while he was here. One frozen and one of my own, easy on the sauce. He
>
> would happily eat pizza ever day no matter what the toppings are. But he
>
> still wants meat. He hated the strata that I made and he only finished one
>
> of the quiches. Can't remember which one. I made broccoli and spinach.

A bit of advice. Hire a part-time cook as you are not doing a very good job.
And quit taking advice from these someones or somebodies who advise
you on these food and health issues. A common-sense approach to food
and nutrition without listening to food faddists and quacks would
really help as well.

On 3/17/2013 11:36 AM, Janet Bostwick wrote:
>> I agree not every casserole contains noodles. Someone mentioned au
>> >gratin potatoes and scalloped potatoes. I consider those to be casseroles.
>> >
>> >Jill
> I opened my new edition of Saveur magazine yesterday and on one of the
> first pages was an add for Wolf ovens. they mention casseroles as
> though everyone knows them and makes them. "Roasting poultry is very
> different from baking a casserole or browning breadsticks. . A Wolf
> dual convection oven has ten precision cooking modes." The casserole
> crowd must be fairly sizeable and well-to-do if Wolf is addressing
> their issues. )
> Janet US

ROFL! I've never found "casseroles" to require extremely precise
cooking temperatures. All of the older model ovens in my various abodes
have done the job just fine over the years.

Jill

On Sun, 17 Mar 2013 00:20:49 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Sat, 16 Mar 2013 06:22:51 -0500, Gary > wrote:
> >
> >> Here's a "gasp" for you. I have about 10 cans of tuna here, mostly from
> >> my
> >> daughter. Well, I love tuna sandwiches but you can only eat so much. So
> >> this morning, I bought a box of Tuna Helper. heheh It's "Creamy
> >> Broccoli"
> >> flavor and I plan to add some more fresh broccoli to it when I make it.
> >> It
> >> will probably be the same deal....like it the first plate but leftovers
> >> won't be worth saving.
> >>
> >> I only bought this because with coupon, it only cost me 50 cents. I'm
> >> also
> >> fairly easy to please food wise.
> >
> > Don't overdo the tuna if you're inclined toward gout. I had several
> > cans of tuna in the cupboard a few years ago and hubby ate through
> > them in one week making tuna sandwiches every day for his lunch -
> > which resulted in a major gout attack for him. So be careful.
>
> Yes! Somebody here told me that fish is especially bad. This last time my
> husband was home, I tried to serve him mainly eggs and dairy. Didn't go
> over so well because he is a huge meat eater. He does love pizza but
> someone here told me that tomatoes can be bad as well. I did make 2 pizzas
> while he was here. One frozen and one of my own, easy on the sauce. He
> would happily eat pizza ever day no matter what the toppings are.

Pizza bianca, pizza with just a smear of tomato sauce or pesto. He
might be able to take a little, but not a lot. You won't know until
you try.

> But he
> still wants meat. He hated the strata that I made and he only finished one
> of the quiches. Can't remember which one. I made broccoli and spinach.
>
My husband is a meat eater too, but he also knows that beef triggers
his gout so he eats less beef; more chicken, pork, lamb and fish.

Gout is very painful, so most people try to figure out what causes it
and eat less or completely eliminate the foods that trigger their gout
if they don't want to take medication. Hubby knows he can't eat more
than a bite of shellfish (shrimp, scallops for sure and he doesn't
take a chance on anything else) or he will have a gout attack. He
also won't drink. He can eat only eat beef once or twice a week and
he can tell when he is eating more than his body can take because it
gives him warning signs before a full on attack. He also knows now
that eating tuna fish sandwiches 5 days in a row isn't a good idea
either.

Conclusion: Your husband is a big boy; let him make his own decisions.
Don't cut out everything all at once because (as you can see) your
husband rebels. Keep what you feed him simple so he can look back at
the last couple of days and pick out what to concentrate on for gout
management. Different people have different triggers, so there's no
need to eliminate everything all at once (if you did, you'd be left
with nothing to eat). In any case, I doubt he's motivated to limit
what he eats at this point because his gout hasn't been painful enough
yet.

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

On Mar 17, 9:03*am, jmcquown > wrote:
> On 3/16/2013 11:12 AM, Janet Bostwick wrote:
>
> > Not all casseroles are noodle or rice based. *Think of casserole as
> > the container the food is baked in and you'll see what I mean. *No one
> > has a problem with putting an assortment of ingredients into a slow
> > cooker and eating the result, how is a casserole any different? *Not
> > everything is tuna casserole.
> > Janet US
>
> I agree not every casserole contains noodles. *Someone mentioned au
> gratin potatoes and scalloped potatoes. *I consider those to be casseroles.
>
> Jill

Those are side dishes in my world. I think of a casserole as an
entree. If the scalloped potatoes had ham added, then for me, that
would be a casserole, not a side dish. ;-)

N.

On Sun, 17 Mar 2013 10:03:55 -0400, jmcquown >
wrote:

> On 3/16/2013 11:12 AM, Janet Bostwick wrote:
> > Not all casseroles are noodle or rice based. Think of casserole as
> > the container the food is baked in and you'll see what I mean. No one
> > has a problem with putting an assortment of ingredients into a slow
> > cooker and eating the result, how is a casserole any different? Not
> > everything is tuna casserole.
> > Janet US
>
> I agree not every casserole contains noodles. Someone mentioned au
> gratin potatoes and scalloped potatoes. I consider those to be casseroles.
>
I don't. I don't consider it a casserole just because I used a
casserole dish to cook it in. Should I call it a souffle when I use
my souffle dish?

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

On Sun, 17 Mar 2013 10:02:11 -0700, sf > wrote:
snip
>
>Conclusion: Your husband is a big boy; let him make his own decisions.
>Don't cut out everything all at once because (as you can see) your
>husband rebels. Keep what you feed him simple so he can look back at
>the last couple of days and pick out what to concentrate on for gout
>management. Different people have different triggers, so there's no
>need to eliminate everything all at once (if you did, you'd be left
>with nothing to eat). In any case, I doubt he's motivated to limit
>what he eats at this point because his gout hasn't been painful enough
>yet.
He's away from home most of the time and is able to exist on the food
choices he makes then. Why should he be put on a gruesome diet when
he is home?
Janet US

On Sun, 17 Mar 2013 10:03:39 -0700, sf > wrote:

>On Sun, 17 Mar 2013 10:03:55 -0400, jmcquown >
>wrote:
>
>> On 3/16/2013 11:12 AM, Janet Bostwick wrote:
>> > Not all casseroles are noodle or rice based. Think of casserole as
>> > the container the food is baked in and you'll see what I mean. No one
>> > has a problem with putting an assortment of ingredients into a slow
>> > cooker and eating the result, how is a casserole any different? Not
>> > everything is tuna casserole.
>> > Janet US
>>
>> I agree not every casserole contains noodles. Someone mentioned au
>> gratin potatoes and scalloped potatoes. I consider those to be casseroles.
>>
>I don't. I don't consider it a casserole just because I used a
>casserole dish to cook it in. Should I call it a souffle when I use
>my souffle dish?

From what I've read, you have a bias against casseroles which to you
consist of noodles and canned soup or some such. Not true? I
consider the corned beef bake recipe that I posted the other day to be
a casserole. My concept of casserole is, I think, broader than yours
and not as negative.
Janet US

On 3/17/2013 1:02 PM, Nancy2 wrote:
> On Mar 17, 9:03 am, jmcquown > wrote:
>> On 3/16/2013 11:12 AM, Janet Bostwick wrote:
>>
>>> Not all casseroles are noodle or rice based. Think of casserole as
>>> the container the food is baked in and you'll see what I mean. No one
>>> has a problem with putting an assortment of ingredients into a slow
>>> cooker and eating the result, how is a casserole any different? Not
>>> everything is tuna casserole.
>>> Janet US
>>
>> I agree not every casserole contains noodles. Someone mentioned au
>> gratin potatoes and scalloped potatoes. I consider those to be casseroles.
>>
>> Jill
>
> Those are side dishes in my world. I think of a casserole as an
> entree. If the scalloped potatoes had ham added, then for me, that
> would be a casserole, not a side dish. ;-)
>
> N.
>
I grew up with scalloped potatoes and au gratin potatoes served as the
main dish. Mentioning again noodles, macaroni and cheese was also not
served as a side dish. I was surprised the first time I saw mac &
cheese listed as a side dish. (Actually, the first time I saw it on a
menu it was in the section for "vegetables".) To me these baked dishes
are all casseroles.

Yes, sometimes my mother would add diced ham to scalloped or au gratin
potatoes. I think in the early 1960's she occasionally added sliced hot
dogs.

Then again she also used to make something as hideous as the ubiquitous
"grape jelly meatballs". IIRC Mom got the recipe from one of those
'Recipe on Parade' books from the 1960's. Sliced hot dogs heated in
bottled BBQ sauce mixed with a good dollop of yellow mustard. Keep warm
in a chafing dish. It was cocktail party stuff.

I can't think of much that sounds worse. I definitely remember my
mother making this one evening when they were expecting company. I was
around 6 years old.

Jill

On 3/17/2013 1:03 PM, sf wrote:
> On Sun, 17 Mar 2013 10:03:55 -0400, jmcquown >
> wrote:
>
>> On 3/16/2013 11:12 AM, Janet Bostwick wrote:
>>> Not all casseroles are noodle or rice based. Think of casserole as
>>> the container the food is baked in and you'll see what I mean. No one
>>> has a problem with putting an assortment of ingredients into a slow
>>> cooker and eating the result, how is a casserole any different? Not
>>> everything is tuna casserole.
>>> Janet US
>>
>> I agree not every casserole contains noodles. Someone mentioned au
>> gratin potatoes and scalloped potatoes. I consider those to be casseroles.
>>
> I don't. I don't consider it a casserole just because I used a
> casserole dish to cook it in. Should I call it a souffle when I use
> my souffle dish?
>
A souffle contains eggs. What I consider a casserole does not contain eggs.

Jill

"Janet Bostwick" > wrote in message
...

> Not all casseroles are noodle or rice based. Think of casserole as
> the container the food is baked in and you'll see what I mean. No one
> has a problem with putting an assortment of ingredients into a slow
> cooker and eating the result, how is a casserole any different? Not
> everything is tuna casserole.
> Janet US


I agree. I consider this a casserole:

Corned Beef Casserole

1 med. head cabbage
3/4 c. boiling water
1/2 tsp. caraway seed
10 1/2 oz. cream of mushroom soup
2 tbsp. oleo
12 oz. can corned beef, crumbled
1/4 c. minced parsley
1/4 c. diced pimento

Oven at 425 degrees for 20-25 minutes. Cook cabbage 5 minutes in boiling
water. Remove from heat, Do Not Drain. Add caraway seed, soup and oleo to
cabbage and water; mix well. Pour half of mixture into a 2 quart casserole.
Top with half of the corned beef. Repeat with cabbage and corned beef,
pimento and parsley. --

Topping
1 c. Bisquick
1/2 c. corn meal
1/2 c. melted oleo
1 egg
1/2 c. milk

Combine egg and milk; add to dry ingredients. Knead on floured surface 5-8
times. Roll into a 10 inch square cut into 1/2 inch strips and criss cross
across top

"jmcquown" > wrote in message
...

> Yes, sometimes my mother would add diced ham to scalloped or au gratin
> potatoes. I think in the early 1960's she occasionally added sliced hot
> dogs.

My mom too. Used to be sliced potatoes, some sauteed onions, and sliced hot
dogs, then she would sprinkle a little flour over all of it and pour a pale
yellow mixture of mustard and milk on it, give it a good stir, and bake
until done. The mustard milk mixture tasted a lot like cheese after being
baked for awhile. It was good.

Cheri

On Sat, 16 Mar 2013 22:18:28 -0700, "Julie Bove"
> wrote:

>Gary wrote:
>> Julie Bove wrote:
>>>
>>> I would consider lasagna to be a casserole as would a Shepard's or
>>> cottage pie.
>>
>> I respectfully have to disagree with you there, Julie. I see what
>> you are saying....all cooked in a deep dish but I would never
>> consider lasagna to be a casserole. Not even cottage pie.
>>
>> G.
>
>I looked up the definition of a casserole awhile back. It said that it
>generally contains a starch, a protein and a sauce.

If you actually looked up "casserole" you'd have supplied the URL...
you did not... casserole is a cooking *method*.
http://www.merriam-webster.com/dictionary/casserole

jmcquown wrote:

> A souffle contains eggs. What I consider a casserole does not contain eggs.

I don't care for souffle, although it's not as yucky as quiche.

On Sun, 17 Mar 2013 11:32:50 -0600, Janet Bostwick
> wrote:

> From what I've read, you have a bias against casseroles which to you
> consist of noodles and canned soup or some such. Not true?

Not true. I only said I didn't like tuna noodle casserole. Is that a
crime now?

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

On Sun, 17 Mar 2013 11:28:57 -0600, Janet Bostwick
> wrote:

> On Sun, 17 Mar 2013 10:02:11 -0700, sf > wrote:
> snip
> >
> >Conclusion: Your husband is a big boy; let him make his own decisions.
> >Don't cut out everything all at once because (as you can see) your
> >husband rebels. Keep what you feed him simple so he can look back at
> >the last couple of days and pick out what to concentrate on for gout
> >management. Different people have different triggers, so there's no
> >need to eliminate everything all at once (if you did, you'd be left
> >with nothing to eat). In any case, I doubt he's motivated to limit
> >what he eats at this point because his gout hasn't been painful enough
> >yet.
> He's away from home most of the time and is able to exist on the food
> choices he makes then. Why should he be put on a gruesome diet when
> he is home?

It sounds like he not only has to eat their "I don't like anything"
diet, she's also limiting components of that. I can't imagine what is
left to eat.

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

On Sun, 17 Mar 2013 10:02:48 -0700 (PDT), Nancy2
> wrote:

> Those are side dishes in my world.

Mine too.

> I think of a casserole as an
> entree. If the scalloped potatoes had ham added, then for me, that
> would be a casserole, not a side dish. ;-)

I guess that's my thinking too, but scalloped potatoes with ham still
wouldn't be a main dish at my house because it's way too starchy and
heavy for me. OTOH, King Ranch Chicken is a main dish casserole I can
dive into and eat.

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

On Sun, 17 Mar 2013 12:25:05 -0700, sf > wrote:

>On Sun, 17 Mar 2013 11:32:50 -0600, Janet Bostwick
> wrote:
>
>> From what I've read, you have a bias against casseroles which to you
>> consist of noodles and canned soup or some such. Not true?
>
>Not true. I only said I didn't like tuna noodle casserole. Is that a
>crime now?

nope. I must have misunderstood. (
Janet US

On Sun, 17 Mar 2013 14:12:40 -0400, Brooklyn1
> wrote:

>On Sat, 16 Mar 2013 22:18:28 -0700, "Julie Bove"
> wrote:
>
>>Gary wrote:
>>> Julie Bove wrote:
>>>>
>>>> I would consider lasagna to be a casserole as would a Shepard's or
>>>> cottage pie.
>>>
>>> I respectfully have to disagree with you there, Julie. I see what
>>> you are saying....all cooked in a deep dish but I would never
>>> consider lasagna to be a casserole. Not even cottage pie.
>>>
>>> G.
>>
>>I looked up the definition of a casserole awhile back. It said that it
>>generally contains a starch, a protein and a sauce.
>
>If you actually looked up "casserole" you'd have supplied the URL...
>you did not... casserole is a cooking *method*.
>http://www.merriam-webster.com/dictionary/casserole

this is a better definition, although I did get it by looking for 'en
casserole.' (by-the-by, one should notice that shepherd's pie and
lasagna are considered casseroles under this definition. :O)
http://tinyurl.com/yggl477

Janet US

On Sun, 17 Mar 2013 14:37:41 -0600, Janet Bostwick
> wrote:

>On Sun, 17 Mar 2013 14:12:40 -0400, Brooklyn1
> wrote:
>
>>On Sat, 16 Mar 2013 22:18:28 -0700, "Julie Bove"
> wrote:
>>
>>>Gary wrote:
>>>> Julie Bove wrote:
>>>>>
>>>>> I would consider lasagna to be a casserole as would a Shepard's or
>>>>> cottage pie.
>>>>
>>>> I respectfully have to disagree with you there, Julie. I see what
>>>> you are saying....all cooked in a deep dish but I would never
>>>> consider lasagna to be a casserole. Not even cottage pie.
>>>>
>>>> G.
>>>
>>>I looked up the definition of a casserole awhile back. It said that it
>>>generally contains a starch, a protein and a sauce.
>>
>>If you actually looked up "casserole" you'd have supplied the URL...
>>you did not... casserole is a cooking *method*.
>>http://www.merriam-webster.com/dictionary/casserole
>
>this is a better definition, although I did get it by looking for 'en
>casserole.' (by-the-by, one should notice that shepherd's pie and
>lasagna are considered casseroles under this definition. :O)
> http://tinyurl.com/yggl477
>
>Janet US

The Dictionary definition is the same, just not nearly so verbose.
Casserole cookery can contain most any ingredient, bread pudding is a
casserole.
See: http://en.wikipedia.org/wiki/Hotdish

On 3/15/2013 6:50 PM, jmcquown wrote:
> I do love flipping through these old cookbooks from the 'Recipes on
> Parade' series, circa the 1960's. In the recent chili thread there was
> discussion of chili-mac and beefaroni-type dishes. I chuckled when I
> read the ingredients in this. (Recipe courtesy of Mrs. June Stoddard,
> Erie Army Depot, Port Clinton, Ohio. Hoo-yeah, you just know this is a
> Midwest USA thing!)
>
> Beef and Noodle Casserole
>
> 2 lb. ground beef
> 1-1/2 large onions, finely cut
> 2 cloves garlic, minced
> 2 tsp. salt
> 1/4 tsp. pepper
> 2 6-oz. cans tomato paste
> 1 7-oz. can barbeque sauce
> 1 No. 2 can tomatoes
> 3 sm. cans mushrooms, sliced
> 1 sm. can ripe olives, sliced
> 2 c. noodles, cooked
> 1/2 c. Parmesan or yellow cheese
> 1 c. Chinese noodles (opt)
> Potato chips, crushed (opt)
>
> Combine beef, onions, garlic, salt & pepper; brown lightly. Add tomato
> paste, barbecue sauce and tomatoes; simmer 20 minutes. Add mushrooms
> and olives to beef mixture. Place alternate layers of noodles and beef
> mixture in a greased casserole. Top with cheese and noodles or chips.
> Bake at 375F 20-25 minutes. Yield: 10 servings
> **********
> First of all, I've never seen a 7 oz. can of "barbecue" sauce. Must be
> for some might small ribs. LOL
>
> I certainly know what Parmesan cheese is but I don't know what "yellow"
> cheese she'd like us to use if we don't have any.
>
> Apparently in this dish anything goes. I'm guessing "Chinese noodles"
> means those crispy things LaChoy sells in a can, aka "chow mein
> noodles". Feel free to use them or crushed potato chips to sprinkle on
> the top. What the heck, go wild and use both. LOL
>
> Darn, I missed my chance to make this on "potato chip/pie" day.
>
> Jill

I'd eat it. I might sub some of the ingredients but I guess that isn't
the point. I wonder what the best noodles for this would be, egg noodles?

On Sun, 17 Mar 2013 17:15:52 -0400, Brooklyn1
> wrote:

>On Sun, 17 Mar 2013 14:37:41 -0600, Janet Bostwick
> wrote:
>
>>On Sun, 17 Mar 2013 14:12:40 -0400, Brooklyn1
> wrote:
>>
>>>On Sat, 16 Mar 2013 22:18:28 -0700, "Julie Bove"
> wrote:
>>>
>>>>Gary wrote:
>>>>> Julie Bove wrote:
>>>>>>
>>>>>> I would consider lasagna to be a casserole as would a Shepard's or
>>>>>> cottage pie.
>>>>>
>>>>> I respectfully have to disagree with you there, Julie. I see what
>>>>> you are saying....all cooked in a deep dish but I would never
>>>>> consider lasagna to be a casserole. Not even cottage pie.
>>>>>
>>>>> G.
>>>>
>>>>I looked up the definition of a casserole awhile back. It said that it
>>>>generally contains a starch, a protein and a sauce.
>>>
>>>If you actually looked up "casserole" you'd have supplied the URL...
>>>you did not... casserole is a cooking *method*.
>>>http://www.merriam-webster.com/dictionary/casserole
>>
>>this is a better definition, although I did get it by looking for 'en
>>casserole.' (by-the-by, one should notice that shepherd's pie and
>>lasagna are considered casseroles under this definition. :O)
>> http://tinyurl.com/yggl477
>>
>>Janet US
>
>The Dictionary definition is the same, just not nearly so verbose.
>Casserole cookery can contain most any ingredient, bread pudding is a
>casserole.
>See: http://en.wikipedia.org/wiki/Hotdish

I'd never heard of hotdish until Barb talked about it in this group
and I grew up next door in Wisconsin.
Janet US

On 3/16/2013 7:37 AM, Gary wrote:

> sf wrote:
>>
>> Gone with the 6oz or was that 8oz bottles of Coke. Mom loved those.
>
> In my closet, I have 3 OLD bottles of Coke never opened. Two of them are
> dated 1976. That was their 75th anniversary edition. The other one is older
> but no date anywhere on the bottle. Compared to the other two, I'd guess
> it's an 8oz bottle.
>
> I don't think these old bottles have any "antique/collector" value, or very
> little. Someday, I'll open one up and see if the flavor and fizz held up
> over the years. Or maybe I'll drink a bottle and feel the need to call 911
> after 15 minutes.
>
> G.
>

My bet is that there will be no fizz. I had some cans of something or
other and they were only about 7 years old in one of those 12 pack
cartons. I never liked the soda so they sat downstairs and by the time
I remembered they were there, some of them had exploded the cans enough
to leak out inside the cardboard carton.

On Sun, 17 Mar 2013 14:32:38 -0600, Janet Bostwick
> wrote:

> On Sun, 17 Mar 2013 12:25:05 -0700, sf > wrote:
>
> >On Sun, 17 Mar 2013 11:32:50 -0600, Janet Bostwick
> > wrote:
> >
> >> From what I've read, you have a bias against casseroles which to you
> >> consist of noodles and canned soup or some such. Not true?
> >
> >Not true. I only said I didn't like tuna noodle casserole. Is that a
> >crime now?
>
> nope. I must have misunderstood. (
> Janet US

All is forgiven, sweetie... conclusions are easy enough to jump to,
especially in a long thread that has lots of participants.

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

On Sun, 17 Mar 2013 17:53:26 -0400, Cheryl >
wrote:

> I wonder what the best noodles for this would be, egg noodles?

Can you buy any other kind?

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

Nancy2 wrote:
> On Mar 17, 9:03 am, jmcquown > wrote:
>> On 3/16/2013 11:12 AM, Janet Bostwick wrote:
>>
>>> Not all casseroles are noodle or rice based. Think of casserole as
>>> the container the food is baked in and you'll see what I mean. No
>>> one has a problem with putting an assortment of ingredients into a
>>> slow cooker and eating the result, how is a casserole any
>>> different? Not everything is tuna casserole.
>>> Janet US
>>
>> I agree not every casserole contains noodles. Someone mentioned au
>> gratin potatoes and scalloped potatoes. I consider those to be
>> casseroles.
>>
>> Jill
>
> Those are side dishes in my world. I think of a casserole as an
> entree. If the scalloped potatoes had ham added, then for me, that
> would be a casserole, not a side dish. ;-)
>
> N.

Lots of people add ham but it's not a side dish in my house. In my mind if
you have cheese or eggs in a dish, then there's your protein and you don't
need to add any more.

jmcquown wrote:
> On 3/17/2013 1:03 PM, sf wrote:
>> On Sun, 17 Mar 2013 10:03:55 -0400, jmcquown >
>> wrote:
>>
>>> On 3/16/2013 11:12 AM, Janet Bostwick wrote:
>>>> Not all casseroles are noodle or rice based. Think of casserole as
>>>> the container the food is baked in and you'll see what I mean. No
>>>> one has a problem with putting an assortment of ingredients into a
>>>> slow cooker and eating the result, how is a casserole any
>>>> different? Not everything is tuna casserole.
>>>> Janet US
>>>
>>> I agree not every casserole contains noodles. Someone mentioned au
>>> gratin potatoes and scalloped potatoes. I consider those to be
>>> casseroles.
>> I don't. I don't consider it a casserole just because I used a
>> casserole dish to cook it in. Should I call it a souffle when I use
>> my souffle dish?
>>
> A souffle contains eggs. What I consider a casserole does not
> contain eggs.

I have seen casseroles that contain chopped hard boiled eggs.

Brooklyn1 wrote:
> On Sat, 16 Mar 2013 22:18:28 -0700, "Julie Bove"
> > wrote:
>
>> Gary wrote:
>>> Julie Bove wrote:
>>>>
>>>> I would consider lasagna to be a casserole as would a Shepard's or
>>>> cottage pie.
>>>
>>> I respectfully have to disagree with you there, Julie. I see what
>>> you are saying....all cooked in a deep dish but I would never
>>> consider lasagna to be a casserole. Not even cottage pie.
>>>
>>> G.
>>
>> I looked up the definition of a casserole awhile back. It said that
>> it generally contains a starch, a protein and a sauce.
>
> If you actually looked up "casserole" you'd have supplied the URL...
> you did not... casserole is a cooking *method*.
> http://www.merriam-webster.com/dictionary/casserole

Here's the exact link I posted befo

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

Said it can be a side dish and it lists some specific foods. Lasagna and
Sherperd's Pie are casseroles.

On Mar 17, 1:02*pm, Nancy2 > wrote:
> On Mar 17, 9:03*am, jmcquown > wrote:
>
> > On 3/16/2013 11:12 AM, Janet Bostwick wrote:
>
> > > Not all casseroles are noodle or rice based. *Think of casserole as
> > > the container the food is baked in and you'll see what I mean. *No one
> > > has a problem with putting an assortment of ingredients into a slow
> > > cooker and eating the result, how is a casserole any different? *Not
> > > everything is tuna casserole.
> > > Janet US
>
> > I agree not every casserole contains noodles. *Someone mentioned au
> > gratin potatoes and scalloped potatoes. *I consider those to be casseroles.
>
> > Jill
>
> Those are side dishes in my world. *I think of a casserole as an
> entree. *If the scalloped potatoes had ham added, then for me, that
> would be a casserole, not a side dish. *;-)
>
> N.

You must live in a different world than everybody else. A casserole
can be either a main dish or a side dish.

On 3/17/2013 6:19 PM, Julie Bove wrote:
> jmcquown wrote:
>> On 3/17/2013 1:03 PM, sf wrote:
>>> On Sun, 17 Mar 2013 10:03:55 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 3/16/2013 11:12 AM, Janet Bostwick wrote:
>>>>> Not all casseroles are noodle or rice based. Think of casserole as
>>>>> the container the food is baked in and you'll see what I mean. No
>>>>> one has a problem with putting an assortment of ingredients into a
>>>>> slow cooker and eating the result, how is a casserole any
>>>>> different? Not everything is tuna casserole.
>>>>> Janet US
>>>>
>>>> I agree not every casserole contains noodles. Someone mentioned au
>>>> gratin potatoes and scalloped potatoes. I consider those to be
>>>> casseroles.
>>> I don't. I don't consider it a casserole just because I used a
>>> casserole dish to cook it in. Should I call it a souffle when I use
>>> my souffle dish?
>>>
>> A souffle contains eggs. What I consider a casserole does not
>> contain eggs.
>
> I have seen casseroles that contain chopped hard boiled eggs.
>
>
That's not what I'm referring to. Some people have rather elaborate
recipes for things like mac & cheese which contain beaten eggs.

Jill

On 17/03/2013 7:30 PM, jmcquown wrote:

>>> A souffle contains eggs. What I consider a casserole does not
>>> contain eggs.
>>
>> I have seen casseroles that contain chopped hard boiled eggs.
>>
>>
> That's not what I'm referring to. Some people have rather elaborate
> recipes for things like mac & cheese which contain beaten eggs.


Ewwww

"Roy" > wrote in message
...
> A bit of advice. Hire a part-time cook as you are not doing a very good
> job.
> And quit taking advice from these someones or somebodies who advise
> you on these food and health issues. A common-sense approach to food
> and nutrition without listening to food faddists and quacks would
> really help as well.

I do a very good job of cooking. It's just that my husband does not want to
eat the types of food one should eat when one has gout. And gout is very
much related to diet.

I don't know of any food faddists. I do know of quacks online. I don't
listen to them. I have not been sick with any sort of contagious thing that
has been going around for several years now. I think this is because of my
diet and also the supplements that I take.

"sf" > wrote in message
...
> On Sun, 17 Mar 2013 00:20:49 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Sat, 16 Mar 2013 06:22:51 -0500, Gary > wrote:
>> >
>> >> Here's a "gasp" for you. I have about 10 cans of tuna here, mostly
>> >> from
>> >> my
>> >> daughter. Well, I love tuna sandwiches but you can only eat so much.
>> >> So
>> >> this morning, I bought a box of Tuna Helper. heheh It's "Creamy
>> >> Broccoli"
>> >> flavor and I plan to add some more fresh broccoli to it when I make
>> >> it.
>> >> It
>> >> will probably be the same deal....like it the first plate but
>> >> leftovers
>> >> won't be worth saving.
>> >>
>> >> I only bought this because with coupon, it only cost me 50 cents. I'm
>> >> also
>> >> fairly easy to please food wise.
>> >
>> > Don't overdo the tuna if you're inclined toward gout. I had several
>> > cans of tuna in the cupboard a few years ago and hubby ate through
>> > them in one week making tuna sandwiches every day for his lunch -
>> > which resulted in a major gout attack for him. So be careful.
>>
>> Yes! Somebody here told me that fish is especially bad. This last time
>> my
>> husband was home, I tried to serve him mainly eggs and dairy. Didn't go
>> over so well because he is a huge meat eater. He does love pizza but
>> someone here told me that tomatoes can be bad as well. I did make 2
>> pizzas
>> while he was here. One frozen and one of my own, easy on the sauce. He
>> would happily eat pizza ever day no matter what the toppings are.
>
> Pizza bianca, pizza with just a smear of tomato sauce or pesto. He
> might be able to take a little, but not a lot. You won't know until
> you try.
>
>> But he
>> still wants meat. He hated the strata that I made and he only finished
>> one
>> of the quiches. Can't remember which one. I made broccoli and spinach.
>>
> My husband is a meat eater too, but he also knows that beef triggers
> his gout so he eats less beef; more chicken, pork, lamb and fish.
>
> Gout is very painful, so most people try to figure out what causes it
> and eat less or completely eliminate the foods that trigger their gout
> if they don't want to take medication. Hubby knows he can't eat more
> than a bite of shellfish (shrimp, scallops for sure and he doesn't
> take a chance on anything else) or he will have a gout attack. He
> also won't drink. He can eat only eat beef once or twice a week and
> he can tell when he is eating more than his body can take because it
> gives him warning signs before a full on attack. He also knows now
> that eating tuna fish sandwiches 5 days in a row isn't a good idea
> either.
>
> Conclusion: Your husband is a big boy; let him make his own decisions.
> Don't cut out everything all at once because (as you can see) your
> husband rebels. Keep what you feed him simple so he can look back at
> the last couple of days and pick out what to concentrate on for gout
> management. Different people have different triggers, so there's no
> need to eliminate everything all at once (if you did, you'd be left
> with nothing to eat). In any case, I doubt he's motivated to limit
> what he eats at this point because his gout hasn't been painful enough
> yet.

He will never ever say that food affects gout. His dad had it badly and
when I cooked for him, I cooked him a special diet based on what he told me
to do. My husband doesn't remember this either. He doesn't think that
*any* medical condition relates to food and he doesn't believe in allergies
either.

His gout is so painful that he is very crippled. He just wants the Dr. to
give him one pill and make it go away. He is unwilling to take pills daily
and unwilling to change his diet. And he won't listen to anyone.

"Janet Bostwick" > wrote in message
...
> On Sun, 17 Mar 2013 10:02:11 -0700, sf > wrote:
> snip
>>
>>Conclusion: Your husband is a big boy; let him make his own decisions.
>>Don't cut out everything all at once because (as you can see) your
>>husband rebels. Keep what you feed him simple so he can look back at
>>the last couple of days and pick out what to concentrate on for gout
>>management. Different people have different triggers, so there's no
>>need to eliminate everything all at once (if you did, you'd be left
>>with nothing to eat). In any case, I doubt he's motivated to limit
>>what he eats at this point because his gout hasn't been painful enough
>>yet.
> He's away from home most of the time and is able to exist on the food
> choices he makes then. Why should he be put on a gruesome diet when
> he is home?
> Janet US

He isn't existing very well. He keeps calling and complaining of the pain
he is in. His aunt is doing the cooking for him. Not sure what she is
making. I don't think she makes a lot of meat. At least she didn't used
to. But I don't know about now. Italian food though.

"sf" > wrote in message
...
> On Sun, 17 Mar 2013 11:28:57 -0600, Janet Bostwick
> > wrote:
>
>> On Sun, 17 Mar 2013 10:02:11 -0700, sf > wrote:
>> snip
>> >
>> >Conclusion: Your husband is a big boy; let him make his own decisions.
>> >Don't cut out everything all at once because (as you can see) your
>> >husband rebels. Keep what you feed him simple so he can look back at
>> >the last couple of days and pick out what to concentrate on for gout
>> >management. Different people have different triggers, so there's no
>> >need to eliminate everything all at once (if you did, you'd be left
>> >with nothing to eat). In any case, I doubt he's motivated to limit
>> >what he eats at this point because his gout hasn't been painful enough
>> >yet.
>> He's away from home most of the time and is able to exist on the food
>> choices he makes then. Why should he be put on a gruesome diet when
>> he is home?
>
> It sounds like he not only has to eat their "I don't like anything"
> diet, she's also limiting components of that. I can't imagine what is
> left to eat.

I only tried to limit the meat. This is a person who can easily eat over a
pound of meat in a meal. I was told here that things like fish, mushrooms,
beans and tomatoes are bad for gout. I had been feeding him these things
based on what his dad had told me. His dad had told me that red meat was
the worst and not to fix it. Red meat is my husband's favorite food.

On Sun, 17 Mar 2013 19:44:28 -0400, Dave Smith
> wrote:

>On 17/03/2013 7:30 PM, jmcquown wrote:
>
>>>> A souffle contains eggs. What I consider a casserole does not
>>>> contain eggs.
>>>
>>> I have seen casseroles that contain chopped hard boiled eggs.
>>>
>>>
>> That's not what I'm referring to. Some people have rather elaborate
>> recipes for things like mac & cheese which contain beaten eggs.
>
>
>Ewwww
It's an accepted method for making mac and cheese, my impression is
that it is the Southern way. The beaten egg is part of the sauce. The
food is still mac and cheese, the sauce is just a little different.
If you've eaten mac and cheese anywhere but home you may have eaten
this kind without knowing it.
Janet US

On 3/15/2013 7:47 PM, Dave Smith wrote:
>
> You didn't have to tell your age. I was just trying to point out that it
> was a food fad. Maybe it will come back some time, like fondue, except
> that fondue can be good.

I didn't like fondu back when my mom made it. I think because there were
only two kinds, cheese or chocolate. The cheese fondu was just too
rich, though the chocolate was good with pound cake or bananas. When I
was asked to go to The Melting Pot I had my doubts but it was very good.
I especially liked the dip for the meat. I don't know what it was but
it resembled broth.

On 3/17/2013 8:45 PM, Cheryl wrote:
> On 3/15/2013 7:47 PM, Dave Smith wrote:
>>
>> You didn't have to tell your age. I was just trying to point out that it
>> was a food fad. Maybe it will come back some time, like fondue, except
>> that fondue can be good.
>
> I didn't like fondu back when my mom made it. I think because there were
> only two kinds, cheese or chocolate. The cheese fondu was just too
> rich, though the chocolate was good with pound cake or bananas. When I
> was asked to go to The Melting Pot I had my doubts but it was very good.
> I especially liked the dip for the meat. I don't know what it was but
> it resembled broth.

There was a Melting Pot restaurant in Germantown, TN. I didn't eat
there, just heard about it. It got so-so reviews but I moved before I
could try it.

Any recipe I've ever seen for meat fondue required fat for deep frying
in the fondue pot. Then it was served with "dipping sauces". I've
never used my fondue pot to deep fry meat but apparently I could.

I do like cheese fondue. Swiss cheese with a bit of white wine is nice
for dipping toasted cubes of crusty french bread. A beer-cheese fondue
with cheddar works great with sliced rounds of smoked sausage.

Jill

On 3/17/2013 6:08 PM, sf wrote:

> On Sun, 17 Mar 2013 17:53:26 -0400, Cheryl >
> wrote:
>
>> I wonder what the best noodles for this would be, egg noodles?
>
> Can you buy any other kind?
>
You're pretty snippy today.

On 3/17/2013 10:03 AM, jmcquown wrote:

> On 3/16/2013 11:12 AM, Janet Bostwick wrote:
>> Not all casseroles are noodle or rice based. Think of casserole as
>> the container the food is baked in and you'll see what I mean. No one
>> has a problem with putting an assortment of ingredients into a slow
>> cooker and eating the result, how is a casserole any different? Not
>> everything is tuna casserole.
>> Janet US
>
> I agree not every casserole contains noodles. Someone mentioned au
> gratin potatoes and scalloped potatoes. I consider those to be casseroles.
>
> Jill

And speaking of old cookbooks and casserole recipes, look at the one
called Casserole of Corn and Sausage. I can't figure out what the
circular thing is in the center in the picture. And an ingredient just
called "white sauce". I guess you have to consult one of the other
cookbooks in the collection for that recipe. It looks disgusting.

http://i49.tinypic.com/snnkv6.jpg