On Thu, 15 Aug 2013 03:45:36 -0700, "Julie Bove"
> wrote:

> Do you know if they changed the Johnsonville Brats? People used to rave
> about them but recently all I hear is complaints.
>
No idea because I don't buy brats, or anything by Johnsonville for
that matter. I've looked at the brand a couple of times when I want
Italian sausage, but don't buy it because they add sugar or some
sugar-like substance and I don't want to eat that stuff when I don't
have to.

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

On Thu, 15 Aug 2013 07:23:56 -0400, Gary > wrote:

> In your unique situation, the other two should cook their own meals.
> Both are capable of doing that. It just seems to be the practical
> solution in your case.

Agreed.

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

"sf" > wrote in message
...
> On Thu, 15 Aug 2013 07:23:56 -0400, Gary > wrote:
>
>> In your unique situation, the other two should cook their own meals.
>> Both are capable of doing that. It just seems to be the practical
>> solution in your case.
>
> Agreed.

You are both correct but it is her choice, not ours.
--
--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:

>> That's an inexcusable waste of beer. Drink it, don't evaporate it!
>
> Well since I don't like beer, I reckon I can live with it
>
Go drink yer tepid tea, vinegar tits.

On Thu, 15 Aug 2013 17:32:06 +0100, "Ophelia"
> wrote:
>
>
> "sf" > wrote in message
> ...
> > On Thu, 15 Aug 2013 07:23:56 -0400, Gary > wrote:
> >
> >> In your unique situation, the other two should cook their own meals.
> >> Both are capable of doing that. It just seems to be the practical
> >> solution in your case.
> >
> > Agreed.
>
> You are both correct but it is her choice, not ours.
> --

And she exercises it daily.

I thought Gary framed his comment very nicely. It wasn't hurtful in
any way.

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

On 2013-08-15 16:13:30 +0000, Ophelia said:

>> That's an inexcusable waste of beer. Drink it, don't evaporate it!
>
> Well since I don't like beer, I reckon I can live with it

It takes practice. Lots and lots of practice.

On Thu, 15 Aug 2013 10:42:12 -0700, gtr > wrote:

> On 2013-08-15 16:13:30 +0000, Ophelia said:
>
> >> That's an inexcusable waste of beer. Drink it, don't evaporate it!
> >
> > Well since I don't like beer, I reckon I can live with it
>
> It takes practice. Lots and lots of practice.

I cook with beer. Love to braise pork butt (shoulder) in beer. Yum!
I have a bottle of hard apple cider I'm going to try braising pork
with one of these days - that should be good too.

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

"sf" > wrote in message
...
> On Thu, 15 Aug 2013 17:32:06 +0100, "Ophelia"
> > wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Thu, 15 Aug 2013 07:23:56 -0400, Gary > wrote:
>> >
>> >> In your unique situation, the other two should cook their own meals.
>> >> Both are capable of doing that. It just seems to be the practical
>> >> solution in your case.
>> >
>> > Agreed.
>>
>> You are both correct but it is her choice, not ours.
>> --
>
> And she exercises it daily.

As is her right.

> I thought Gary framed his comment very nicely. It wasn't hurtful in
> any way.

Did I say it was?
--
--
http://www.helpforheroes.org.uk/shop/

On 2013-08-15 18:21:09 +0000, sf said:

> On Thu, 15 Aug 2013 10:42:12 -0700, gtr > wrote:
>
>> On 2013-08-15 16:13:30 +0000, Ophelia said:
>>
>>>> That's an inexcusable waste of beer. Drink it, don't evaporate it!
>>>
>>> Well since I don't like beer, I reckon I can live with it
>>
>> It takes practice. Lots and lots of practice.
>
> I cook with beer. Love to braise pork butt (shoulder) in beer. Yum!
> I have a bottle of hard apple cider I'm going to try braising pork
> with one of these days - that should be good too.

I never cooked with beer, wine or spirits until a couple of years ago
when something called for brandy and I had an airplane bottle of it and
was wow'd. Since then I've started making pan sauces, pretty much
free-form, using whichever white or red wine is on deck, since we most
frequently have wine with our dinner. Even jarred marinara gets a
splash of something red and certainly seems better for it.

I just started using beer with the keilbasa and cabbage shtick I've
long cooked (instead of white wine), but now almost anytime cabbage is
being sauteed/poached/wilted I'll throw beer in.

The "practice" I refer to above is of course a reference to acclimating
to the taste of beer/booze, et al. But in reality it's quite easy it
is to add such things to dishes.

Kenny Shopsin's cookbook mentions putting a half cup of strong
fresh-brewed coffee in his chili and it's surprising how it shapes the
flavor without it ever tasting even slightly like coffee.

Over the past 3 years of really trying to carry my weight in the
kitchen, which I had not previously done, I've gone from endlessly
fussing with measuring spoons to practically abandoning them. Same with
any number of ingredients; spices, left-overs, vegetables on the wane,
et al.

And so forth!

Ophelia wrote:

>> I thought Gary framed his comment very nicely. It wasn't hurtful in
>> any way.
>
> Did I say it was?

Do yoa ever say anything worth reading?

On 8/15/2013 1:54 AM, sf wrote:
> Omaha Steaks? Thanks for being honest, but are you made of money?
> I've never seen anything from the Omaha Steaks website that I thought
> would be worth what they want to charge (+shipping).

Years ago they used to offer a de-boned cornish game hen stuffed with
wild rice - it was pricey but so tasty.

I haven't seen that from them in decades.

On Thu, 15 Aug 2013 14:24:29 -0600, casa bona > wrote:

> On 8/15/2013 1:54 AM, sf wrote:
> > Omaha Steaks? Thanks for being honest, but are you made of money?
> > I've never seen anything from the Omaha Steaks website that I thought
> > would be worth what they want to charge (+shipping).
>
> Years ago they used to offer a de-boned cornish game hen stuffed with
> wild rice - it was pricey but so tasty.
>
> I haven't seen that from them in decades.

If I'm going to pay a bloody fortune for it anyway, I want it served
to me on a plate, by a man wearing a tuxedo, in a white tablecloth
restaurant (with a candle on the table)!

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

On Thu, 15 Aug 2013 11:34:32 -0700, gtr > wrote:

> I never cooked with beer, wine or spirits until a couple of years ago
> when something called for brandy and I had an airplane bottle of it and
> was wow'd. Since then I've started making pan sauces, pretty much
> free-form, using whichever white or red wine is on deck, since we most
> frequently have wine with our dinner. Even jarred marinara gets a
> splash of something red and certainly seems better for it.

I've started buying those little 4 packs of Woodbridge cabernet
sauvignon to have on hand when I braise or stew beef, because I think
it makes a huge difference to the finished dish.
>
> I just started using beer with the keilbasa and cabbage shtick I've
> long cooked (instead of white wine), but now almost anytime cabbage is
> being sauteed/poached/wilted I'll throw beer in.

What's your favorite beer to cook with? I have an under counter
refrigerator downstairs that my son and son-in-law store beer in when
they come over. They always forget they left some here, so they bring
more the next time they come... I've been slowly working my way
through those. I thought I liked the Belgian style ale/beer from
Trader Joe's, but I used a bottle of Longboard the last time I braised
pork and liked that too, so I'm starting to think anything will work.


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

On 2013-08-16 01:35:15 +0000, sf said:

> On Thu, 15 Aug 2013 11:34:32 -0700, gtr > wrote:
>
>> I never cooked with beer, wine or spirits until a couple of years ago
>> when something called for brandy and I had an airplane bottle of it and
>> was wow'd. Since then I've started making pan sauces, pretty much
>> free-form, using whichever white or red wine is on deck, since we most
>> frequently have wine with our dinner. Even jarred marinara gets a
>> splash of something red and certainly seems better for it.
>
> I've started buying those little 4 packs of Woodbridge cabernet
> sauvignon to have on hand when I braise or stew beef, because I think
> it makes a huge difference to the finished dish.
>>
>> I just started using beer with the keilbasa and cabbage shtick I've
>> long cooked (instead of white wine), but now almost anytime cabbage is
>> being sauteed/poached/wilted I'll throw beer in.
>
> What's your favorite beer to cook with?

O god, I have no idea. It's whatever I'm drinking and that's pretty
wide-ranging. I've lost the taste for the bite of ipa's of late and
don't know that they best serve the need. These days drinking lighter
beers like Spaten or Carlsberg (not infrequently with a shot of
bitters-type liqueurs in them (Punt u Mes, Amaro). Sometimes Japanese
beers (Sapporo, Yebisu). Just anything lighter.

But the wife loves Belgian and German beers, so we sometimes have
Weltenberger Anno or Aktein or something around. I feel like those are
generally more appropriate. But for the most part all these beers,
liquors and wines only leave a little residual piquant quality or
complexity rather than a beer taste per se. I'd think an IPA wouldn't
be appropriate but some people cook with porters and stouts, so go
figure.

> I have an under counter refrigerator downstairs that my son and
> son-in-law store beer in when they come over. They always forget they
> left some here, so they bring more the next time they come... I've been
> slowly working my way through those. I thought I liked the Belgian
> style ale/beer from Trader Joe's, but I used a bottle of Longboard the
> last time I braised pork and liked that too, so I'm starting to think
> anything will work.

On Fri, 16 Aug 2013 08:40:43 -0700, gtr > wrote:

> On 2013-08-16 01:35:15 +0000, sf said:
> >
> > What's your favorite beer to cook with?
>
> O god, I have no idea. It's whatever I'm drinking and that's pretty
> wide-ranging. I've lost the taste for the bite of ipa's of late and
> don't know that they best serve the need. These days drinking lighter
> beers like Spaten or Carlsberg (not infrequently with a shot of
> bitters-type liqueurs in them (Punt u Mes, Amaro). Sometimes Japanese
> beers (Sapporo, Yebisu). Just anything lighter.
>
> But the wife loves Belgian and German beers, so we sometimes have
> Weltenberger Anno or Aktein or something around. I feel like those are
> generally more appropriate. But for the most part all these beers,
> liquors and wines only leave a little residual piquant quality or
> complexity rather than a beer taste per se. I'd think an IPA wouldn't
> be appropriate but some people cook with porters and stouts, so go
> figure.
>
>
Thanks.

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

Cheryl wrote:

>> I see you like those nubs, bumps, and ridges. hehe
>> I bet you'd enjoy this baby!
>> http://www.dietzandwatson.com/recipe...ed-knockwurst/

> Oh, that looks very good!

In the alpine regions of Italy they do the same recipe using servelade
sausages, fontina cheese and pancetta
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

Fry some chopped mushrooms in a little oil in a saucepan,add a can of tomato soup,chop bockwurst in thin 2 " long strips,cook spaghetti in separate saucepan,then add all together and grate cheese on top ...lovely !

I love layered pastry dough baked goods, but the video shows the end product a
tad darker than I would bake the pastries. I was also interested in the finished
croissants not having a curve to them, which I thought was the usual way to shape
them...like the letter "C."

N.

On 10/20/2016 1:05 PM, Nancy2 wrote:
> I love layered pastry dough baked goods, but the video shows the end product a
> tad darker than I would bake the pastries. I was also interested in the finished
> croissants not having a curve to them, which I thought was the usual way to shape
> them...like the letter "C."
>
> N.
>
"Croissant" means crescent in English!

On Thu, 20 Oct 2016 13:11:10 -0600, graham > wrote:

> On 10/20/2016 1:05 PM, Nancy2 wrote:
> > I love layered pastry dough baked goods, but the video shows the end product a
> > tad darker than I would bake the pastries. I was also interested in the finished
> > croissants not having a curve to them, which I thought was the usual way to shape
> > them...like the letter "C."
> >
> > N.
> >
> "Croissant" means crescent in English!

Glad I read ahead, because I almost posted the same thing.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2016-10-20 3:11 PM, graham wrote:
> On 10/20/2016 1:05 PM, Nancy2 wrote:
>> I love layered pastry dough baked goods, but the video shows the end
>> product a
>> tad darker than I would bake the pastries. I was also interested in
>> the finished
>> croissants not having a curve to them, which I thought was the usual
>> way to shape
>> them...like the letter "C."
>>
>> N.
>>
> "Croissant" means crescent in English!

True, but the shape is not an essential part of the great flavour and
texture.