But I managed to break the stove in making the stock for it. I don't know
what I did. Well, I wasn't paying attention to the stock, that's for sure.
Some of it boiled over and this meant that I needed to let the burner cool,
open the top of the stove and clean it. Fine but... Then the rods wouldn't
go back down! Long story short, I ripped the rods off in frustration and I
think something got pushed up towards the back. Am awaiting a call from the
repair person because between me and the Internet, this is beyond me. Stove
and over do work but something is acropper with the top of it.

First off, I did not like the taste of the resulting stock. Since I had
been accumulating scraps in the freezer, there may well have been too much
of something. Something came through as too strong but I don't know what.
I wound up putting in a small can of tomato paste and some water and then
ended up also putting in a small can of tomato sauce. Then it was perfect!

To this I added white onion, green pepper, green beans, Roma tomatoes,
potatoes, celery and carrots. Also add a small amount of a dried soup mix
(vegetables), dried leeks and dried shallots. Also a can of mixed beans, a
can of navy beans and a small can of peas. Those were added at the last
minute because it looked like it needed something! Added way more salt than
I thought I should have. It just kept needing more. Also plenty of black
pepper, summer savory, parsley, oregano and a touch of garlic. And a bit of
olive oil and lemon juice.

Very good soup! I am eating it with the Rosemary bread from Coscto. My
only complaint there is the Rosemary. Hehehe. I don't know if it's too
much Rosemary or what. But the flavor is quite strong and I feel like I'm
eating pine needles.

"Julie Bove" > wrote in message
...
> But I managed to break the stove in making the stock for it. I don't know
> what I did. Well, I wasn't paying attention to the stock, that's for
> sure. Some of it boiled over and this meant that I needed to let the
> burner cool, open the top of the stove and clean it. Fine but... Then
> the rods wouldn't go back down! Long story short, I ripped the rods off
> in frustration and I think something got pushed up towards the back. Am
> awaiting a call from the repair person because between me and the
> Internet, this is beyond me. Stove and over do work but something is
> acropper with the top of it.

Boy that was some strong soup)


> First off, I did not like the taste of the resulting stock. Since I had
> been accumulating scraps in the freezer, there may well have been too much
> of something. Something came through as too strong but I don't know what.
> I wound up putting in a small can of tomato paste and some water and then
> ended up also putting in a small can of tomato sauce. Then it was
> perfect!

Times like this is when I use my mushroom ketchup. It gives good seasoning
and loads of lovely flavour! In fact I am using it more and more these
days, especially with beef stocks.


> To this I added white onion, green pepper, green beans, Roma tomatoes,
> potatoes, celery and carrots. Also add a small amount of a dried soup mix
> (vegetables), dried leeks and dried shallots. Also a can of mixed beans,
> a can of navy beans and a small can of peas. Those were added at the last
> minute because it looked like it needed something! Added way more salt
> than I thought I should have. It just kept needing more. Also plenty of
> black pepper, summer savory, parsley, oregano and a touch of garlic. And
> a bit of olive oil and lemon juice.
>
> Very good soup! I am eating it with the Rosemary bread from Coscto. My
> only complaint there is the Rosemary. Hehehe. I don't know if it's too
> much Rosemary or what. But the flavor is quite strong and I feel like I'm
> eating pine needles.

Well it is a strong flavoured herb and I use it sparingly unless it is
garnishing meat to be roasted.

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

"Ophelia" ku> wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>> But I managed to break the stove in making the stock for it. I don't
>> know
>> what I did. Well, I wasn't paying attention to the stock, that's for
>> sure. Some of it boiled over and this meant that I needed to let the
>> burner cool, open the top of the stove and clean it. Fine but... Then
>> the rods wouldn't go back down! Long story short, I ripped the rods off
>> in frustration and I think something got pushed up towards the back. Am
>> awaiting a call from the repair person because between me and the
>> Internet, this is beyond me. Stove and over do work but something is
>> acropper with the top of it.
>
> Boy that was some strong soup)
>
>
>> First off, I did not like the taste of the resulting stock. Since I had
>> been accumulating scraps in the freezer, there may well have been too
>> much
>> of something. Something came through as too strong but I don't know
>> what.
>> I wound up putting in a small can of tomato paste and some water and then
>> ended up also putting in a small can of tomato sauce. Then it was
>> perfect!
>
> Times like this is when I use my mushroom ketchup. It gives good
> seasoning
> and loads of lovely flavour! In fact I am using it more and more these
> days, especially with beef stocks.
>
>
>> To this I added white onion, green pepper, green beans, Roma tomatoes,
>> potatoes, celery and carrots. Also add a small amount of a dried soup
>> mix
>> (vegetables), dried leeks and dried shallots. Also a can of mixed beans,
>> a can of navy beans and a small can of peas. Those were added at the
>> last
>> minute because it looked like it needed something! Added way more salt
>> than I thought I should have. It just kept needing more. Also plenty of
>> black pepper, summer savory, parsley, oregano and a touch of garlic. And
>> a bit of olive oil and lemon juice.
>>
>> Very good soup! I am eating it with the Rosemary bread from Coscto. My
>> only complaint there is the Rosemary. Hehehe. I don't know if it's too
>> much Rosemary or what. But the flavor is quite strong and I feel like
>> I'm
>> eating pine needles.
>
> Well it is a strong flavoured herb and I use it sparingly unless it is
> garnishing meat to be roasted.

Yeah. Perhaps the problem was not so much that they used too much, but they
didn't mix it in well. I cut two slices tonight. One seemed to have very
little and the other had a spot about the size of a nickel that was almost
solid Rosemary!

My SIL told me to use it as an inhalant in hot water when I was pregnant and
had a stuffy nose. It worked!

Julie Bove wrote:

> Very good soup! I am eating it with the Rosemary bread from Coscto. My
> only complaint there is the Rosemary. Hehehe. I don't know if
> it's too much Rosemary or what. But the flavor is quite strong and I
> feel like I'm eating pine needles.

Reminds me of why I seldom buy rosemary focaccia genovese: after 4-5 bites
the rosemary overwhelms all and I always guess why I didn't buy plain, LOL
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

Ophelia wrote:

>> My only complaint there is the Rosemary. Hehehe. I don't know if
>> it's too much Rosemary or what. But the flavor is quite strong and
>> I feel like I'm eating pine needles.

> Well it is a strong flavoured herb and I use it sparingly unless it is
> garnishing meat to be roasted.

Or chicken & potatoes, I love them with fresh rosemary
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

"ViLco" > wrote in message
...
> Ophelia wrote:
>
>>> My only complaint there is the Rosemary. Hehehe. I don't know if
>>> it's too much Rosemary or what. But the flavor is quite strong and
>>> I feel like I'm eating pine needles.
>
>> Well it is a strong flavoured herb and I use it sparingly unless it is
>> garnishing meat to be roasted.
>
> Or chicken & potatoes, I love them with fresh rosemary

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

On Tuesday, April 9, 2013 3:00:57 AM UTC-6, ViLco wrote:
> Julie Bove wrote:
>
>
>
> > Very good soup! I am eating it with the Rosemary bread from Coscto. My
>
> > only complaint there is the Rosemary. Hehehe. I don't know if
>
> > it's too much Rosemary or what. But the flavor is quite strong and I
>
> > feel like I'm eating pine needles.
>
>
>
> Reminds me of why I seldom buy rosemary focaccia genovese: after 4-5 bites
>
> the rosemary overwhelms all and I always guess why I didn't buy plain, LOL
>
> --
>
> "Un pasto senza vino e' come un giorno senza sole"
>
> Anthelme Brillat Savarin

Rosemary is VILE IMHO...I can cheerfully live without it.

On Monday, April 8, 2013 7:52:10 PM UTC-6, Julie Bove wrote:
> But I managed to break the stove in making the stock for it. I don't know
>
> what I did. Well, I wasn't paying attention to the stock, that's for sure.
>
> Some of it boiled over and this meant that I needed to let the burner cool,
>
> open the top of the stove and clean it. Fine but... Then the rods wouldn't
>
> go back down! Long story short, I ripped the rods off in frustration and I
>
> think something got pushed up towards the back. Am awaiting a call from the
>
> repair person because between me and the Internet, this is beyond me. Stove
>
> and over do work but something is acropper with the top of it.
>
>
>
> First off, I did not like the taste of the resulting stock. Since I had
>
> been accumulating scraps in the freezer, there may well have been too much
>
> of something. Something came through as too strong but I don't know what.
>
> I wound up putting in a small can of tomato paste and some water and then
>
> ended up also putting in a small can of tomato sauce. Then it was perfect!
>
>
>
> To this I added white onion, green pepper, green beans, Roma tomatoes,
>
> potatoes, celery and carrots. Also add a small amount of a dried soup mix
>
> (vegetables), dried leeks and dried shallots. Also a can of mixed beans, a
>
> can of navy beans and a small can of peas. Those were added at the last
>
> minute because it looked like it needed something! Added way more salt than
>
> I thought I should have. It just kept needing more. Also plenty of black
>
> pepper, summer savory, parsley, oregano and a touch of garlic. And a bit of
>
> olive oil and lemon juice.
>
>
>
> Very good soup! I am eating it with the Rosemary bread from Coscto. My
>
> only complaint there is the Rosemary. Hehehe. I don't know if it's too
>
> much Rosemary or what. But the flavor is quite strong and I feel like I'm
>
> eating pine needles.

What are these "rods" that you refer to? Are you cooking with a nuclear
reactor now?

ViLco wrote:

> after 4-5 bites the rosemary overwhelms all

Nabisco makes rosemary Triscuits. Same thing -- the rosemary overwhelms the
cracker.

On Mon, 8 Apr 2013 18:52:10 -0700, "Julie Bove"
> wrote:

> Very good soup! I am eating it with the Rosemary bread from Coscto. My
> only complaint there is the Rosemary. Hehehe. I don't know if it's too
> much Rosemary or what. But the flavor is quite strong and I feel like I'm
> eating pine needles.

Rosemary is quite a strong flavor and can overpower your taste buds if
you're not accustomed to eating it. I've forgotten where you stand on
lentils and spinach, but if you like them - here's a recipe I found
that I plan to try soon, because I like the combination.

http://www.yourlifetodaymagazine.com...LentilSoup.php


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

"Roy" > wrote in message
...
> On Monday, April 8, 2013 7:52:10 PM UTC-6, Julie Bove wrote:
>> But I managed to break the stove in making the stock for it. I don't
>> know
>>
>> what I did. Well, I wasn't paying attention to the stock, that's for
>> sure.
>>
>> Some of it boiled over and this meant that I needed to let the burner
>> cool,
>>
>> open the top of the stove and clean it. Fine but... Then the rods
>> wouldn't
>>
>> go back down! Long story short, I ripped the rods off in frustration and
>> I
>>
>> think something got pushed up towards the back. Am awaiting a call from
>> the
>>
>> repair person because between me and the Internet, this is beyond me.
>> Stove
>>
>> and over do work but something is acropper with the top of it.
>>
>>
>>
>> First off, I did not like the taste of the resulting stock. Since I had
>>
>> been accumulating scraps in the freezer, there may well have been too
>> much
>>
>> of something. Something came through as too strong but I don't know
>> what.
>>
>> I wound up putting in a small can of tomato paste and some water and then
>>
>> ended up also putting in a small can of tomato sauce. Then it was
>> perfect!
>>
>>
>>
>> To this I added white onion, green pepper, green beans, Roma tomatoes,
>>
>> potatoes, celery and carrots. Also add a small amount of a dried soup
>> mix
>>
>> (vegetables), dried leeks and dried shallots. Also a can of mixed beans,
>> a
>>
>> can of navy beans and a small can of peas. Those were added at the last
>>
>> minute because it looked like it needed something! Added way more salt
>> than
>>
>> I thought I should have. It just kept needing more. Also plenty of
>> black
>>
>> pepper, summer savory, parsley, oregano and a touch of garlic. And a bit
>> of
>>
>> olive oil and lemon juice.
>>
>>
>>
>> Very good soup! I am eating it with the Rosemary bread from Coscto. My
>>
>> only complaint there is the Rosemary. Hehehe. I don't know if it's too
>>
>> much Rosemary or what. But the flavor is quite strong and I feel like
>> I'm
>>
>> eating pine needles.
>
> What are these "rods" that you refer to? Are you cooking with a nuclear
> reactor now?

I'd call them wires, but GE says they are rods. There is one on each side
that when working properly will spring up when you pop the top of the stove
open for cleaning. Then when you go to put it back down, they should
collapse or something. Which is what mine didn't do. Repair comes on Thu.
Meanwhile the former repair people are coming back because the electrical
problem was not fixed! This is the second company I have called to fix this
same problem. Works for a while then same problem occurs.

"Sqwertz" > wrote in message
...
> On Mon, 8 Apr 2013 18:52:10 -0700, Julie Bove wrote:
>
>> But I managed to break the stove in making the stock for it. I don't
>> know
>> what I did. Well, I wasn't paying attention to the stock, that's for
>> sure.
>> Some of it boiled over and this meant that I needed to let the burner
>> cool,
>> open the top of the stove and clean it. Fine but... Then the rods
>> wouldn't
>> go back down! Long story short, I ripped the rods off in frustration and
>> I
>> think something got pushed up towards the back. Am awaiting a call from
>> the
>> repair person because between me and the Internet, this is beyond me.
>> Stove
>> and over do work but something is acropper with the top of it.
>
> Yeah, when you rip off the support pegs that hold the stove top in
> place, then you should expect something like that to happen.
>
> Why would you do such a thing? Didn't you suspect they were there for
> a reason?

<snip>

The first one *fell* off. I put it back on and then the second one *fell*
off. That's when I just ripped the other one off out of frustration. Those
shouldn't have prevented the top from closing. They're just there to prop
it open just like the thingie on the hood of your car! The top still
wouldn't close with those not on there. Hence the problem.

"jay" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> But I managed to break the stove in making the stock for it. I don't
>> know
>> what I did. Well, I wasn't paying attention to the stock, that's for
>> sure.
>> Some of it boiled over and this meant that I needed to let the burner
>> cool,
>> open the top of the stove and clean it. Fine but... Then the rods
>> wouldn't
>> go back down! Long story short, I ripped the rods off in frustration and
>> I
>> think something got pushed up towards the back. Am awaiting a call from
>> the
>> repair person because between me and the Internet, this is beyond me.
>> Stove
>> and over do work but something is acropper with the top of it.
>
> Why on earth would you RIP the rods (what ever the rods are) off? You
> couldn't get it together so you intentionally damaged the parts? Next
> time get your child to put it back together for you.
>
*I* didn't damage anything. The first rod fell off. I played hell getting
it back on. Then the top still wouldn't close and the other one fell off.
Angela couldn't figure out how to do it and my arms were tired from trying
to hold the top open. So I just took them both off and tried to shut it.
Still wouldn't shut. So clearly the rods weren't the problem. What was the
problem remains to be seen. Repair will be here on Thu. They could have
come today but the handyman is coming at the same time they could come. And
the problem for him is the outlets on either side of the stove. So that was
a no go. The electrical *has* to get fixed prior to the appraisal. I think
the stove can wait. It works. I just know that it isn't right.

> Rosemary in bread is always too strong for me.. but good on a lot of
> other things like .. chicken or lamb.


Yeah.

"George M. Middius" > wrote in message
...
> ViLco wrote:
>
>> after 4-5 bites the rosemary overwhelms all
>
> Nabisco makes rosemary Triscuits. Same thing -- the rosemary overwhelms
> the
> cracker.


Ack! I did try those. I had forgotten until you mentioned it. I had to
toss them.

On Tue, 9 Apr 2013 09:40:07 +0100, "Ophelia" ku>
wrote:

> Times like this is when I use my mushroom ketchup. It gives good seasoning
> and loads of lovely flavour! In fact I am using it more and more these
> days, especially with beef stocks.

Thanks for mentioning ways use it. I have mine next to the stove, but
haven't touched it after the initial "getting to know you" period.

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

On Tue, 9 Apr 2013 11:01:56 +0200, "ViLco" > wrote:

> Ophelia wrote:
>
> >> My only complaint there is the Rosemary. Hehehe. I don't know if
> >> it's too much Rosemary or what. But the flavor is quite strong and
> >> I feel like I'm eating pine needles.
>
> > Well it is a strong flavoured herb and I use it sparingly unless it is
> > garnishing meat to be roasted.
>
> Or chicken & potatoes, I love them with fresh rosemary

Love it with chicken and potatoes!

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

On Tue, 9 Apr 2013 09:10:34 -0700 (PDT), Roy >
wrote:

> Rosemary is VILE IMHO...I can cheerfully live without it.

Whimp.

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

"sf" > wrote in message
news
> On Tue, 9 Apr 2013 09:40:07 +0100, "Ophelia" ku>
> wrote:
>
>> Times like this is when I use my mushroom ketchup. It gives good
>> seasoning
>> and loads of lovely flavour! In fact I am using it more and more these
>> days, especially with beef stocks.
>
> Thanks for mentioning ways use it. I have mine next to the stove, but
> haven't touched it after the initial "getting to know you" period.

To 'beef' up stock, I add one teaspoon worcester sauce and 1 table spoon
Mushroom sauce. Taste it and see if you want any more.
--
--
http://www.helpforheroes.org.uk/shop/

"Ophelia" ku> wrote in message
...
>
>
> "sf" > wrote in message
> news
>> On Tue, 9 Apr 2013 09:40:07 +0100, "Ophelia" ku>
>> wrote:
>>
>>> Times like this is when I use my mushroom ketchup. It gives good
>>> seasoning
>>> and loads of lovely flavour! In fact I am using it more and more these
>>> days, especially with beef stocks.
>>
>> Thanks for mentioning ways use it. I have mine next to the stove, but
>> haven't touched it after the initial "getting to know you" period.
>
> To 'beef' up stock, I add one teaspoon worcester sauce and 1 table spoon
> Mushroom sauce. Taste it and see if you want any more.

<sigh> that would be Mushroom ketchup, sorry
--
--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Mon, 8 Apr 2013 18:52:10 -0700, "Julie Bove"
> > wrote:
>
>> Very good soup! I am eating it with the Rosemary bread from Coscto. My
>> only complaint there is the Rosemary. Hehehe. I don't know if it's too
>> much Rosemary or what. But the flavor is quite strong and I feel like
>> I'm
>> eating pine needles.
>
> Rosemary is quite a strong flavor and can overpower your taste buds if
> you're not accustomed to eating it. I've forgotten where you stand on
> lentils and spinach, but if you like them - here's a recipe I found
> that I plan to try soon, because I like the combination.
>
> http://www.yourlifetodaymagazine.com...LentilSoup.php

I like them but can't eat lentils because for some reason they spike my
blood sugar very badly.

On Tue, 09 Apr 2013 11:33:38 -0700, sf > wrote:

>On Tue, 9 Apr 2013 11:01:56 +0200, "ViLco" > wrote:
>
>> Ophelia wrote:
>>
>> >> My only complaint there is the Rosemary. Hehehe. I don't know if
>> >> it's too much Rosemary or what. But the flavor is quite strong and
>> >> I feel like I'm eating pine needles.
>>
>> > Well it is a strong flavoured herb and I use it sparingly unless it is
>> > garnishing meat to be roasted.
>>
>> Or chicken & potatoes, I love them with fresh rosemary
>
>Love it with chicken and potatoes!

I like it on grilled fish.
Janet US

On Tue, 09 Apr 2013 13:14:42 -0600, Janet Bostwick
> wrote:

> On Tue, 09 Apr 2013 11:33:38 -0700, sf > wrote:
>
> >On Tue, 9 Apr 2013 11:01:56 +0200, "ViLco" > wrote:
> >
> >> Ophelia wrote:
> >>
> >> >> My only complaint there is the Rosemary. Hehehe. I don't know if
> >> >> it's too much Rosemary or what. But the flavor is quite strong and
> >> >> I feel like I'm eating pine needles.
> >>
> >> > Well it is a strong flavoured herb and I use it sparingly unless it is
> >> > garnishing meat to be roasted.
> >>
> >> Or chicken & potatoes, I love them with fresh rosemary
> >
> >Love it with chicken and potatoes!
>
> I like it on grilled fish.

I've never tried that, never even thought about it. My first reaction
is that it's too strong for fish. Please tell me your complete
preparation method. I'm curious!

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

On Tue, 9 Apr 2013 19:39:37 +0100, "Ophelia" ku>
wrote:

> To 'beef' up stock, I add one teaspoon worcester sauce and 1 table spoon
> Mushroom sauce. Taste it and see if you want any more.

Fantastic! I'll try that the next time I make stock. Thanks O!

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

On Tue, 9 Apr 2013 19:40:18 +0100, "Ophelia" ku>
wrote:

> <sigh> that would be Mushroom ketchup, sorry

I understood. Thanks again!

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

On Tue, 9 Apr 2013 11:29:01 -0700, "Julie Bove"
> wrote:

> Ack! I did try those. I had forgotten until you mentioned it. I had to
> toss them.

I haven't found any flavored cracker I like, including parmesan -
which I should like, but it's awful.

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

On Tue, 9 Apr 2013 11:51:32 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Mon, 8 Apr 2013 18:52:10 -0700, "Julie Bove"
> > > wrote:
> >
> >> Very good soup! I am eating it with the Rosemary bread from Coscto. My
> >> only complaint there is the Rosemary. Hehehe. I don't know if it's too
> >> much Rosemary or what. But the flavor is quite strong and I feel like
> >> I'm
> >> eating pine needles.
> >
> > Rosemary is quite a strong flavor and can overpower your taste buds if
> > you're not accustomed to eating it. I've forgotten where you stand on
> > lentils and spinach, but if you like them - here's a recipe I found
> > that I plan to try soon, because I like the combination.
> >
> > http://www.yourlifetodaymagazine.com...LentilSoup.php
>
> I like them but can't eat lentils because for some reason they spike my
> blood sugar very badly.
>
Darn. Oh, well.

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

"sf" > wrote in message
...
> On Tue, 9 Apr 2013 11:29:01 -0700, "Julie Bove"
> > wrote:
>
>> Ack! I did try those. I had forgotten until you mentioned it. I had to
>> toss them.
>
> I haven't found any flavored cracker I like, including parmesan -
> which I should like, but it's awful.

I'm not a big cracker person. I will eat Ritz, Saltines, Carr's Table
Water, Lavosh, but... Those would never be my first choice of food.

"jay" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> I like them but can't eat lentils because for some reason they spike my
>> blood sugar very badly.
>
> GI for lentils is low.. canned ones are higher but not HIGH. Slowly
> digested starch. It is everything else you eat with lentils that is the
> problem like bread and a nice sugary dessert for example. You are
> confused about what your food issues are. Like Susan said: "your body
> .. your science experiment." It really doesn't sound like from ALL you
> say about the food you eat and mostly don't .. that things are working
> that well for you or for the others that you are feeding. Maybe you
> should consider reversing your "eats" with your "no eats" and see what
> happens.

I would never eat bread with lentils and I rarely ever eat dessert. I
couldn't possibly reverse my eats with my don't eats. Between the
gastroparesis and food intolerances, there are some things I simply can
never eat. Or I'll get sick.

Last time I ate lentils, it was a cup of lentil soup in a restaurant. I
wasn't hungry so I ordered that for dinner. Wasn't particularly good. I
ate three bites. That was enough to spike me! Prior to that I've mostly
made lentil soup from scratch at home. I think I tried canned a couple of
times. At the same portion size as I would for bean soup. Beans never
spike me. Lentils always do. GI means nothing to me. Some of the foods
that should be the worst are actually the best for me.

On Tuesday, April 9, 2013 3:46:52 PM UTC-4, Julie Bove wrote:
> "jay" > wrote in message
>
> ...
>
> > In article >,
>
> > "Julie Bove" > wrote:
>
> >
>
> >> I like them but can't eat lentils because for some reason they spike my
>
> >> blood sugar very badly.
>
> >
>
> > GI for lentils is low.. canned ones are higher but not HIGH. Slowly
>
> > digested starch. It is everything else you eat with lentils that is the
>
> > problem like bread and a nice sugary dessert for example. You are
>
> > confused about what your food issues are. Like Susan said: "your body
>
> > .. your science experiment." It really doesn't sound like from ALL you
>
> > say about the food you eat and mostly don't .. that things are working
>
> > that well for you or for the others that you are feeding. Maybe you
>
> > should consider reversing your "eats" with your "no eats" and see what
>
> > happens.
>
>
>
> I would never eat bread with lentils and I rarely ever eat dessert. I
>
> couldn't possibly reverse my eats with my don't eats. Between the
>
> gastroparesis and food intolerances, there are some things I simply can
>
> never eat. Or I'll get sick.
>
>
>
> Last time I ate lentils, it was a cup of lentil soup in a restaurant. I
>
> wasn't hungry so I ordered that for dinner. Wasn't particularly good. I
>
> ate three bites. That was enough to spike me! Prior to that I've mostly
>
> made lentil soup from scratch at home. I think I tried canned a couple of
>
> times. At the same portion size as I would for bean soup. Beans never
>
> spike me. Lentils always do. GI means nothing to me. Some of the foods
>
> that should be the worst are actually the best for me.

That's because you make stuff up.

"sf" > wrote in message
news
> On Tue, 9 Apr 2013 19:39:37 +0100, "Ophelia" ku>
> wrote:
>
>> To 'beef' up stock, I add one teaspoon worcester sauce and 1 table spoon
>> Mushroom sauce. Taste it and see if you want any more.
>
> Fantastic! I'll try that the next time I make stock. Thanks O!

My pleasure Do report back?

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

On Tue, 9 Apr 2013 11:25:13 -0700, "Julie Bove"
> wrote:

>
>"Sqwertz" > wrote in message
...
>> On Mon, 8 Apr 2013 18:52:10 -0700, Julie Bove wrote:
>>
>>> But I managed to break the stove in making the stock for it. I don't
>>> know
>>> what I did. Well, I wasn't paying attention to the stock, that's for
>>> sure.
>>> Some of it boiled over and this meant that I needed to let the burner
>>> cool,
>>> open the top of the stove and clean it. Fine but... Then the rods
>>> wouldn't
>>> go back down! Long story short, I ripped the rods off in frustration and
>>> I
>>> think something got pushed up towards the back. Am awaiting a call from
>>> the
>>> repair person because between me and the Internet, this is beyond me.
>>> Stove
>>> and over do work but something is acropper with the top of it.
>>
>> Yeah, when you rip off the support pegs that hold the stove top in
>> place, then you should expect something like that to happen.
>>
>> Why would you do such a thing? Didn't you suspect they were there for
>> a reason?
>
><snip>
>
>The first one *fell* off. I put it back on and then the second one *fell*
>off. That's when I just ripped the other one off out of frustration. Those
>shouldn't have prevented the top from closing. They're just there to prop
>it open just like the thingie on the hood of your car! The top still
>wouldn't close with those not on there. Hence the problem.

Somewhere there would be a latch to release the support rods so the
stove top can be closed... works kind of like an old time automobile
hood. With some I've seen you need to grab the stove top with a hand
on each side while squeezing the rods to unlatch them, then lower it
and pull your fingers out before you snap the top shut. The
instructions would be in the Owner's Manual... and if you don't have a
copy it will be on line waiting for you.

On Tue, 09 Apr 2013 13:35:59 -0400, George M. Middius
> wrote:

>ViLco wrote:
>
>> after 4-5 bites the rosemary overwhelms all
>
>Nabisco makes rosemary Triscuits. Same thing -- the rosemary overwhelms the
>cracker.

I hate anything cooked with rosemary... smells like PineSol, tastes
like Christmas tree... works as a terlit deodorizer.

On 4/9/2013 1:30 PM, Sqwertz wrote:
> On Mon, 8 Apr 2013 18:52:10 -0700, Julie Bove wrote:
>
>> But I managed to break the stove in making the stock for it. I don't know
>> what I did. Well, I wasn't paying attention to the stock, that's for sure.
>> Some of it boiled over and this meant that I needed to let the burner cool,
>> open the top of the stove and clean it. Fine but... Then the rods wouldn't
>> go back down! Long story short, I ripped the rods off in frustration and I
>> think something got pushed up towards the back. Am awaiting a call from the
>> repair person because between me and the Internet, this is beyond me. Stove
>> and over do work but something is acropper with the top of it.
>
> Yeah, when you rip off the support pegs that hold the stove top in
> place, then you should expect something like that to happen.
>
> Why would you do such a thing? Didn't you suspect they were there for
> a reason?
>
> (see how easy of a target she makes herself?)
>
> I can't bear to read any more. <snip>
>
> -sw
>
I think she's just ended up in too many people's killfiles and the new
threads she started didn't generate enough attention for her, so now
it's time to get people to bite on comments like that one.


--
CAPSLOCK–Preventing Login Since 1980.

On 4/9/2013 2:25 PM, Julie Bove wrote:
> "Sqwertz" > wrote in message
> ...
>> On Mon, 8 Apr 2013 18:52:10 -0700, Julie Bove wrote:
>>
>>> But I managed to break the stove in making the stock for it. I don't
>>> know
>>> what I did. Well, I wasn't paying attention to the stock, that's for
>>> sure.
>>> Some of it boiled over and this meant that I needed to let the burner
>>> cool,
>>> open the top of the stove and clean it. Fine but... Then the rods
>>> wouldn't
>>> go back down! Long story short, I ripped the rods off in frustration and
>>> I
>>> think something got pushed up towards the back. Am awaiting a call from
>>> the
>>> repair person because between me and the Internet, this is beyond me.
>>> Stove
>>> and over do work but something is acropper with the top of it.
>>
>> Yeah, when you rip off the support pegs that hold the stove top in
>> place, then you should expect something like that to happen.
>>
>> Why would you do such a thing? Didn't you suspect they were there for
>> a reason?
>
> <snip>
>
> The first one *fell* off. I put it back on and then the second one *fell*
> off. That's when I just ripped the other one off out of frustration.

You're like that woman George was dating on Seinfeld who said "yada yada
yada" all the time, and it turned out she was always leaving massive
important parts out of the story.

Those
> shouldn't have prevented the top from closing. They're just there to prop
> it open just like the thingie on the hood of your car! The top still
> wouldn't close with those not on there. Hence the problem.
>
>


--
CAPSLOCK–Preventing Login Since 1980.

On Tue, 09 Apr 2013 12:33:21 -0700, sf > wrote:

>On Tue, 09 Apr 2013 13:14:42 -0600, Janet Bostwick
snip
>>
>> I like it on grilled fish.
>
>I've never tried that, never even thought about it. My first reaction
>is that it's too strong for fish. Please tell me your complete
>preparation method. I'm curious!

chop fine, sprinkle lightly. salt and pepper. use it on a fatty fish
like salmon, not something like tilapia.
Janet US

On Tue, 09 Apr 2013 17:08:18 -0600, Janet Bostwick
> wrote:

> On Tue, 09 Apr 2013 12:33:21 -0700, sf > wrote:
>
> >On Tue, 09 Apr 2013 13:14:42 -0600, Janet Bostwick
> snip
> >>
> >> I like it on grilled fish.
> >
> >I've never tried that, never even thought about it. My first reaction
> >is that it's too strong for fish. Please tell me your complete
> >preparation method. I'm curious!
>
> chop fine, sprinkle lightly. salt and pepper. use it on a fatty fish
> like salmon, not something like tilapia.

Aha, thanks! What other fish are oily? I usually buy cod or snapper,
sometimes catfish.


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

On Tue, 9 Apr 2013 12:43:25 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Tue, 9 Apr 2013 11:29:01 -0700, "Julie Bove"
> > > wrote:
> >
> >> Ack! I did try those. I had forgotten until you mentioned it. I had to
> >> toss them.
> >
> > I haven't found any flavored cracker I like, including parmesan -
> > which I should like, but it's awful.
>
> I'm not a big cracker person. I will eat Ritz, Saltines, Carr's Table
> Water, Lavosh, but... Those would never be my first choice of food.
>
Crackers are just an occasional snack, not a meal.

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

"Brooklyn1" > wrote in message
...
> On Tue, 9 Apr 2013 11:25:13 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Sqwertz" > wrote in message
...
>>> On Mon, 8 Apr 2013 18:52:10 -0700, Julie Bove wrote:
>>>
>>>> But I managed to break the stove in making the stock for it. I don't
>>>> know
>>>> what I did. Well, I wasn't paying attention to the stock, that's for
>>>> sure.
>>>> Some of it boiled over and this meant that I needed to let the burner
>>>> cool,
>>>> open the top of the stove and clean it. Fine but... Then the rods
>>>> wouldn't
>>>> go back down! Long story short, I ripped the rods off in frustration
>>>> and
>>>> I
>>>> think something got pushed up towards the back. Am awaiting a call
>>>> from
>>>> the
>>>> repair person because between me and the Internet, this is beyond me.
>>>> Stove
>>>> and over do work but something is acropper with the top of it.
>>>
>>> Yeah, when you rip off the support pegs that hold the stove top in
>>> place, then you should expect something like that to happen.
>>>
>>> Why would you do such a thing? Didn't you suspect they were there for
>>> a reason?
>>
>><snip>
>>
>>The first one *fell* off. I put it back on and then the second one *fell*
>>off. That's when I just ripped the other one off out of frustration.
>>Those
>>shouldn't have prevented the top from closing. They're just there to prop
>>it open just like the thingie on the hood of your car! The top still
>>wouldn't close with those not on there. Hence the problem.
>
> Somewhere there would be a latch to release the support rods so the
> stove top can be closed... works kind of like an old time automobile
> hood. With some I've seen you need to grab the stove top with a hand
> on each side while squeezing the rods to unlatch them, then lower it
> and pull your fingers out before you snap the top shut. The
> instructions would be in the Owner's Manual... and if you don't have a
> copy it will be on line waiting for you.

I did look it up online but for whatever reason, they were not working like
they should. Said to push them back gently. They were stuck and would not
push back.

"Brooklyn1" > wrote in message
...
> On Tue, 09 Apr 2013 13:35:59 -0400, George M. Middius
> > wrote:
>
>>ViLco wrote:
>>
>>> after 4-5 bites the rosemary overwhelms all
>>
>>Nabisco makes rosemary Triscuits. Same thing -- the rosemary overwhelms
>>the
>>cracker.
>
> I hate anything cooked with rosemary... smells like PineSol, tastes
> like Christmas tree... works as a terlit deodorizer.

I like it in small amounts.

"Cheryl" > wrote in message
eb.com...
> On 4/9/2013 2:25 PM, Julie Bove wrote:
>> "Sqwertz" > wrote in message
>> ...
>>> On Mon, 8 Apr 2013 18:52:10 -0700, Julie Bove wrote:
>>>
>>>> But I managed to break the stove in making the stock for it. I don't
>>>> know
>>>> what I did. Well, I wasn't paying attention to the stock, that's for
>>>> sure.
>>>> Some of it boiled over and this meant that I needed to let the burner
>>>> cool,
>>>> open the top of the stove and clean it. Fine but... Then the rods
>>>> wouldn't
>>>> go back down! Long story short, I ripped the rods off in frustration
>>>> and
>>>> I
>>>> think something got pushed up towards the back. Am awaiting a call
>>>> from
>>>> the
>>>> repair person because between me and the Internet, this is beyond me.
>>>> Stove
>>>> and over do work but something is acropper with the top of it.
>>>
>>> Yeah, when you rip off the support pegs that hold the stove top in
>>> place, then you should expect something like that to happen.
>>>
>>> Why would you do such a thing? Didn't you suspect they were there for
>>> a reason?
>>
>> <snip>
>>
>> The first one *fell* off. I put it back on and then the second one
>> *fell*
>> off. That's when I just ripped the other one off out of frustration.
>
> You're like that woman George was dating on Seinfeld who said "yada yada
> yada" all the time, and it turned out she was always leaving massive
> important parts out of the story.
>
> Those
>> shouldn't have prevented the top from closing. They're just there to
>> prop
>> it open just like the thingie on the hood of your car! The top still
>> wouldn't close with those not on there. Hence the problem.
>>
>>
>
>
> --
> CAPSLOCK–Preventing Login Since 1980.