sf wrote:
>
> if I'm going to have egg in my soup, I'd prefer avgolemono.

what? ;0

G.

Janet wrote:
>
> In article >,
> says...
> > but if I'm going to have egg in my soup, I'd prefer avgolemono.
>
> me too :-)

what? ;0

G.

On Sat, 24 Aug 2013 10:09:13 -0400, Gary > wrote:

> Janet wrote:
> >
> > In article >,
> > says...
> > > but if I'm going to have egg in my soup, I'd prefer avgolemono.
> >
> > me too :-)
>
> what? ;0
>
It's a really tasty Greek soup. Order it at a restaurant at least
once, if you ever see it - so you'll know what you're trying to do if
you choose to make it at home.

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

On Sat, 24 Aug 2013 10:08:12 -0400, Gary > wrote:

> sf wrote:
> >
> > if I'm going to have egg in my soup, I'd prefer avgolemono.
>
> what? ;0
>
Greek egg lemon soup... here are a couple of recipes for you to look
at, there are lots more on the net.

http://www.myrecipes.com/recipe/avgo...0000000659304/
http://www.simplyrecipes.com/recipes/avgolemono_soup/

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

On 8/22/2013 1:01 PM, KenK wrote:
> Ed Pawlowski > wrote in
> :
>
>> Peanut butter was originally developed as a food for people with no
>> teeth. Get the smooth, not the chunky though.
>
> I tried a slice of crustless bread yesterday with a thick layer of PB. I
> was surprised that the fresh bread was still too 'hard' on my sore tender
> gums. They really restrict my choices.
>
>> You may have good luck with canned corned beef hash too.
>
> I suspect it will have the same problem. Canned salmon and tuna as well. I
> hate to waste an expensive can of food if I can't eat it.
>
Um, don't they make oral rub/pain relievers such as Ora-Jel to help numb
sore gums? I'm surprised your dentist didn't give you something.

Canned corned beef hash, ravioli, etc. isn't expensive. I don't know
what else you expect us to tell you. We're trying to help.

Jill

jmcquown > wrote in news:b7s3ouF6f26U1
@mid.individual.net:

> Um, don't they make oral rub/pain relievers such as Ora-Jel to help numb
> sore gums? I'm surprised your dentist didn't give you something.
>

I've been using the Orajel antiseptic rinse for a week or more but my gums
are still very tender.

Dentist has not been helpful. May have to find another.


--
"Where there's smoke there's toast!" Anon

In article >,
says...
>
> jmcquown > wrote in news:b7s3ouF6f26U1
> @mid.individual.net:
>
> > Um, don't they make oral rub/pain relievers such as Ora-Jel to help numb
> > sore gums? I'm surprised your dentist didn't give you something.
> >
>
> I've been using the Orajel antiseptic rinse for a week or more but my gums
> are still very tender.

An antiseptic kills bacteria. It's not the analgesic jell which Jill
suggested above.

Janet UK

On Sat, 24 Aug 2013 12:02:37 -0400, jmcquown >
wrote:

>On 8/22/2013 1:01 PM, KenK wrote:
>> Ed Pawlowski > wrote in
>> :
>>
>>> Peanut butter was originally developed as a food for people with no
>>> teeth. Get the smooth, not the chunky though.
>>
>> I tried a slice of crustless bread yesterday with a thick layer of PB. I
>> was surprised that the fresh bread was still too 'hard' on my sore tender
>> gums. They really restrict my choices.
>>
>>> You may have good luck with canned corned beef hash too.
>>
>> I suspect it will have the same problem. Canned salmon and tuna as well. I
>> hate to waste an expensive can of food if I can't eat it.
>>
>Um, don't they make oral rub/pain relievers such as Ora-Jel to help numb
>sore gums? I'm surprised your dentist didn't give you something.
>
>Canned corned beef hash, ravioli, etc. isn't expensive. I don't know
>what else you expect us to tell you. We're trying to help.

Newt just came home from the vet, he was oozing blood from his mouth.
Turned out he had a broken tooth that was abscessed... poor guy must
have been in terrible pain. He tried to eat canned cat food but he
wouldn't take much, so I gave him a bowl of my kitten blend; whole
milk with kitten powder and pablum, he laps that up fine.

On 8/24/2013 1:50 PM, Janet wrote:
> In article >,
> says...
>>
>> jmcquown > wrote in news:b7s3ouF6f26U1
>> @mid.individual.net:
>>
>>> Um, don't they make oral rub/pain relievers such as Ora-Jel to help numb
>>> sore gums? I'm surprised your dentist didn't give you something.
>>>
>>
>> I've been using the Orajel antiseptic rinse for a week or more but my gums
>> are still very tender.
>
> An antiseptic kills bacteria. It's not the analgesic jell which Jill
> suggested above.
>
> Janet UK
>
Yes, I was suggesting a pain reliever jell. Don't they sell this sort
of thing for teething infants with sore gums?

Jill

On Sat, 24 Aug 2013 12:02:37 -0400, jmcquown >
wrote:

> On 8/22/2013 1:01 PM, KenK wrote:
> > Ed Pawlowski > wrote in
> > :
> >
> >> Peanut butter was originally developed as a food for people with no
> >> teeth. Get the smooth, not the chunky though.
> >
> > I tried a slice of crustless bread yesterday with a thick layer of PB. I
> > was surprised that the fresh bread was still too 'hard' on my sore tender
> > gums. They really restrict my choices.
> >
> >> You may have good luck with canned corned beef hash too.
> >
> > I suspect it will have the same problem. Canned salmon and tuna as well. I
> > hate to waste an expensive can of food if I can't eat it.
> >
> Um, don't they make oral rub/pain relievers such as Ora-Jel to help numb
> sore gums? I'm surprised your dentist didn't give you something.

None of that over the counter stuff works when I have a cold sore, so
I doubt it would help his sore gums. Xylocaine ointment works when
they don't.
>
> Canned corned beef hash, ravioli, etc. isn't expensive. I don't know
> what else you expect us to tell you. We're trying to help.
>
> Jill


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

In article >,
says...
>
> On 8/24/2013 1:50 PM, Janet wrote:
> > In article >,
> > says...
> >>
> >> jmcquown > wrote in news:b7s3ouF6f26U1
> >> @mid.individual.net:
> >>
> >>> Um, don't they make oral rub/pain relievers such as Ora-Jel to help numb
> >>> sore gums? I'm surprised your dentist didn't give you something.
> >>>
> >>
> >> I've been using the Orajel antiseptic rinse for a week or more but my gums
> >> are still very tender.
> >
> > An antiseptic kills bacteria. It's not the analgesic jell which Jill
> > suggested above.
> >
> > Janet UK
> >
> Yes, I was suggesting a pain reliever jell. Don't they sell this sort
> of thing for teething infants with sore gums?

Yes, but the one made for adults is much stronger.

Janet UK

On 8/24/2013 5:29 PM, Janet wrote:
> In article >,
> says...
>>
>> On 8/24/2013 1:50 PM, Janet wrote:
>>> In article >,
>>> says...
>>>>
>>>> jmcquown > wrote in news:b7s3ouF6f26U1
>>>> @mid.individual.net:
>>>>
>>>>> Um, don't they make oral rub/pain relievers such as Ora-Jel to help numb
>>>>> sore gums? I'm surprised your dentist didn't give you something.
>>>>>
>>>>
>>>> I've been using the Orajel antiseptic rinse for a week or more but my gums
>>>> are still very tender.
>>>
>>> An antiseptic kills bacteria. It's not the analgesic jell which Jill
>>> suggested above.
>>>
>>> Janet UK
>>>
>> Yes, I was suggesting a pain reliever jell. Don't they sell this sort
>> of thing for teething infants with sore gums?
>
> Yes, but the one made for adults is much stronger.
>
> Janet UK
>
I would hope so! I haven't had a need for anything like that but I
would think Ken could get something similar.

Jill

In article >,
merryb > wrote:

> On Wednesday, August 21, 2013 10:01:30 AM UTC-7, KenK wrote:
> > I'm going without dentures because of a dentist mess-up. Gums are sore. Any
> >
> > suggestions for food?
> >
> >
> >
> > I'm eating plain ice cream, apple sauce, jello, bean/bacon soup with
> >
> > smashed beans, smashed pieces of banana, and protein drink. Anything I've
> >
> > not thought of? Ice cream is not very filling - perhaps some sort of soft
> >
> > pastry?
> >
> >
> > "Where there's smoke there's toast!" Anon
>
> A good smoothie can be satisfying- greek yogurt, a banana and another fruit or 2, a couple of TBLS of wheat germ, and milk to thin as needed.

Full fat Russian style yogurt, equal mass of fresh pineapple,
spoon of honey, rose water or almond extract---my favorite.

--
Michael Press

On Wednesday, August 21, 2013 12:01:30 PM UTC-5, KenK wrote:
> I'm going without dentures because of a dentist mess-up. Gums are sore. Any
> suggestions for food?
>
> I'm eating plain ice cream, apple sauce, jello, bean/bacon soup with
> smashed beans, smashed pieces of banana, and protein drink. Anything I've
> not thought of? Ice cream is not very filling - perhaps some sort of soft
> pastry?
>
> TIA

A neighbor has gone without teeth or dentures so long that new dentures probably wouldn't stay in place. I've seen him eat:

Irish potatoes
mashed potatoes
french fries
sweet potatoes
rice
bread, except the crust
corn
green beans
cake
summer squash
pies
apple cobbler
peach cobbler
chicken, not fried
fish
salmon patties
hamburgers
cereal soaked in milk
some types of soup, usually not the ones with much color from tomatoes
tomatoes
zucchini
broccoli (only if cooked or ground into broccoli salad)
macaroni
macaroni and cheese
sandwiches of the thinner sliced meats
chicken salad
tuna salad
egg salad
cooked mixed vegetables
canned fruits (softer types only)
turkey dressing
iced tea (sweetened with sugar)

You may want to let some of these wait until your gums heal more.

I've read that if you wait too long with no teeth and no dentures, the inside of your mouth will smooth out enough that it will be hard to make dentures stay in place.

On Wednesday, August 21, 2013 12:01:30 PM UTC-5, KenK wrote:
> I'm going without dentures because of a dentist mess-up. Gums are sore. Any
> suggestions for food?

I forgot banana pudding and a few more types of pudding.

Brooklyn1 wrote:

> Soups, two of my favorites, very easy to make... on the menu at every
> Chinese restaurant... there are many versions but at home I keep it
> simple, but sometimes I turn ramen into egg drop.

Beaten eggs with grated breadcrumbs, parmigiano reggiano and a pinch of
nutmeg gives passatelli, a wonderful broth dish. In Romagna many use much
more breadcrumbs and their passatelli are sturdier, to the point they serve
them w/o broth, while others do passatelli like while in Emilia: no flour
and way less breadcrumbs, and always have them in broth.
Passatelli from Emilia:
http://www.tipicoatavola.it/files/im...passatelli.jpg
Passatelli sturdy version from Romagna:
http://www.equilibrisensorialiblog.c...le-vongole.jpg
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

In article >, says...
>
> Brooklyn1 wrote:
>
> > Soups, two of my favorites, very easy to make... on the menu at every
> > Chinese restaurant... there are many versions but at home I keep it
> > simple, but sometimes I turn ramen into egg drop.
>
> Beaten eggs with grated breadcrumbs, parmigiano reggiano and a pinch of
> nutmeg gives passatelli, a wonderful broth dish. In Romagna many use much
> more breadcrumbs and their passatelli are sturdier, to the point they serve
> them w/o broth, while others do passatelli like while in Emilia: no flour
> and way less breadcrumbs, and always have them in broth.
> Passatelli from Emilia:
> http://www.tipicoatavola.it/files/im...passatelli.jpg
> Passatelli sturdy version from Romagna:
> http://www.equilibrisensorialiblog.c...le-vongole.jpg

Sounds like wonderful comfort food !

Would a potato ricer work to make the noodles?

Janet UK

Janet wrote:

>> Passatelli from Emilia:
>> http://www.tipicoatavola.it/files/im...passatelli.jpg
>> Passatelli sturdy version from Romagna:
>> http://www.equilibrisensorialiblog.c...le-vongole.jpg

> Sounds like wonderful comfort food !
>
> Would a potato ricer work to make the noodles?

I use just that: I put some mix in it and press it directly over the boiling
pot of broth:
http://www.mondoinformazione.com/wp-...30-500x330.jpg
The mix I make is very soft so they break and fall on their own when they
get about 1 to 2" long.

If the texture is harder, one has to cut now and then with a knife under the
exit of the tool:
http://www.pikky.net/images/passapatat.jpg

In Romagna they use a tool purposely designed for passatelli, it's necessary
if one wants to make those tough passatelli they serve without broth in
Romagna. One just puts some mix on the cutboard and squishes it with the
tool, then the passatelli will get up through the holes. Here it is:
http://www.cristella.it/blog/wp-cont...satelli04a.jpg
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

Janet wrote:

> Sounds like wonderful comfort food !
>
> Would a potato ricer work to make the noodles?

Oooops, I forgot the recipe!
For 2 persons:

0.75 liters hen or capon broth
1 egg
50 grams grated parmigiano reggiano
50 grams breadcrumbs
1 pinch of freshly grated nutmeg
1 pinch of salt

Just mix well all the ingredients except the broth, let the mix rest for at
least half an hour, an hour is better. Bring the broth to a gentle boil,
then pass the mix through the potato ricer over the pot, cutting every 1-2
inches if necessary.
One can add a pinch of flour to overcome the Fear of The Foggy Broth, which
is: the passatelli dissolving in it
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

In article >, says...
>
> Janet wrote:
>
> > Sounds like wonderful comfort food !
> >
> > Would a potato ricer work to make the noodles?
>
> Oooops, I forgot the recipe!
> For 2 persons:
>
> 0.75 liters hen or capon broth
> 1 egg
> 50 grams grated parmigiano reggiano
> 50 grams breadcrumbs
> 1 pinch of freshly grated nutmeg
> 1 pinch of salt
>
> Just mix well all the ingredients except the broth, let the mix rest for at
> least half an hour, an hour is better. Bring the broth to a gentle boil,
> then pass the mix through the potato ricer over the pot, cutting every 1-2
> inches if necessary.
> One can add a pinch of flour to overcome the Fear of The Foggy Broth, which
> is: the passatelli dissolving in it

Thankyou

Janet UK

On Mon, 26 Aug 2013 11:42:14 +0100, Janet > wrote:

> In article >, says...
> >
> > Brooklyn1 wrote:
> >
> > > Soups, two of my favorites, very easy to make... on the menu at every
> > > Chinese restaurant... there are many versions but at home I keep it
> > > simple, but sometimes I turn ramen into egg drop.
> >
> > Beaten eggs with grated breadcrumbs, parmigiano reggiano and a pinch of
> > nutmeg gives passatelli, a wonderful broth dish. In Romagna many use much
> > more breadcrumbs and their passatelli are sturdier, to the point they serve
> > them w/o broth, while others do passatelli like while in Emilia: no flour
> > and way less breadcrumbs, and always have them in broth.
> > Passatelli from Emilia:
> > http://www.tipicoatavola.it/files/im...passatelli.jpg
> > Passatelli sturdy version from Romagna:
> > http://www.equilibrisensorialiblog.c...le-vongole.jpg
>
> Sounds like wonderful comfort food !
>
> Would a potato ricer work to make the noodles?
>

I suppose you could if the holes are big enough, although a spätzle
maker is probably better suited for the job. My ricer has holes on
the side also and it was a big fat mess when I tried using it to make
Hungarian noodles.

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

On 8/26/2013 10:42 AM, sf wrote:
> On Mon, 26 Aug 2013 11:42:14 +0100, Janet > wrote:
>
>> In article >, says...
>>>
>>> Brooklyn1 wrote:
>>>
>>>> Soups, two of my favorites, very easy to make... on the menu at every
>>>> Chinese restaurant... there are many versions but at home I keep it
>>>> simple, but sometimes I turn ramen into egg drop.
>>>
>>> Beaten eggs with grated breadcrumbs, parmigiano reggiano and a pinch of
>>> nutmeg gives passatelli, a wonderful broth dish. In Romagna many use much
>>> more breadcrumbs and their passatelli are sturdier, to the point they serve
>>> them w/o broth, while others do passatelli like while in Emilia: no flour
>>> and way less breadcrumbs, and always have them in broth.
>>> Passatelli from Emilia:
>>> http://www.tipicoatavola.it/files/im...passatelli.jpg
>>> Passatelli sturdy version from Romagna:
>>> http://www.equilibrisensorialiblog.c...le-vongole.jpg
>>
>> Sounds like wonderful comfort food !
>>
>> Would a potato ricer work to make the noodles?
>>
>
> I suppose you could if the holes are big enough, although a spätzle
> maker is probably better suited for the job. My ricer has holes on
> the side also and it was a big fat mess when I tried using it to make
> Hungarian noodles.
>

I've used, with some success and a bit of slop, a tube-style extrusion
cookie press, the kind with several different patterned disc inserts.