In article >,
says...
>
> I like to use fresh mint, chop small, add some sugar then a little
> boiling water and leave to steep. Awhile later, add some vinegar of
> your choice to taste.

That's how I make it.

Janet UK

On 10/15/2013 8:25 AM, Ophelia wrote:

> What's everyone cooking today? I have lamb slices marinating in mint,
> garlic and red wine. What to serve with it ...?
>

I did some cooking today to use up some ingredients and then freeze
dinner portions. Mostly because I've had some time off from work (gov
shutdown which sounds like it might end tonight). I made some mac and
cheese, stuffed shells with ricotta and spinach and I had a late lunch
of a burger that was yummy. Since I had a late lunch I'm skipping dinner.

--
CAPSLOCK–Preventing Login Since 1980.

On 10/15/2013 10:59 AM, Steve Freides wrote:

> True, that. It's been very tasty and satisfying every time I've had it,
> including yesterday. I just spoke to my wife - I'm going to pick up
> spinach, and she's going to sautee it in garlic and olive oil, and
> that'll be the side dish for my last helping of the beef and
> mushroom/onions. Sounds pretty good to me - again.

My favorite way to cook spinach. I just cooked a bunch yesterday and
ate a portion just out of the pan, and saved the rest to make stuffed
shells with ricotta, motz, parm cheeses. The shells are in the freezer
for a big meal later on, maybe this weekend. I need to make a batch of
sauce.

--
CAPSLOCK–Preventing Login Since 1980.

On Wed, 16 Oct 2013 21:33:06 +0000, l not -l wrote:

> It's cool here (STL) and getting cooler the next few days. If I hadn't
> eaten the last of the cornbread with the collards, I'd pull the last
> container of pinto beans from the freezer to have for dinner. I might
> just have to make more cornbread tomorrow - beans and cornbread are
> mighty fine when the north wind blows.

Beans and greens and cornbread are pure comfort food. Good for the heart
and soul.

Tara

On 10/15/2013 11:29 AM, Ophelia wrote:

> ** (I keep a mix of 20g butter and 40g flour in the fridge)

Interesting. Do you only use it as a thickener or can you use it as a
base for white sauce or gravy, too? I'm curious how that works when you
don't melt the butter before adding the flour.

I used to keep a mix of crisco and flour when I baked and decorated
cakes on a regular basis. Used to coat cake pans.

--
CAPSLOCK–Preventing Login Since 1980.

On 10/16/2013 4:51 PM, Brooklyn1 wrote:
> jmcquown wrote:
>> On 10/16/2013 1:59 PM, Brooklyn1 wrote:
>>> "Ophelia" wrote:
>>>> "S Viemeister" wrote
>>>>> Ophelia wrote:
>>>>>
>>>>>> I don't like the taste of corn much. We had some corn crisps (chips)
>>>>>> once and I didn't like them, so I might not try the cornbread.
>>>>>>
>>>>> I don't like corn chips either, but corn bread is lovely.
>>>>
>>>> Is it? Do you make it at home? Where do you buy the 'corn' and what is it
>>>> called? On your recommendation I am willing to try it out)
>>>
>>> Too funny... S Viemeister has very likely never seen corn bread...
>>> corn bread contains no corn. However cornbread is simply a corn
>>> tortilla on steroids... cornbread is a bread like matzo is a bread.
>>> http://dowdycornerscookbookclub.com/...sh-corn-bread/
>>>
>> Cornbread is totally different from Jewish "corned" rye bread, and you
>> know it!
>
> That's precisely what I communicated. Try to read with comprehension
> rather than your constantly attempting to entrap me. And it's NOT
> "corned" rye bread... there is no preserving involved... "corn bread"
> will suffice.
>
Pardon me! Jewish corn rye is rye bread with cornmeal on the outside,
although not used IN the dough. I'm not trying to entrap you. You're
the one who stubbornly refuses to acknowledge there is more than one
type of "corn bread" aka "cornbread".

Jill

On Wed, 16 Oct 2013 21:41:35 -0400, jmcquown >
wrote:

> On 10/16/2013 4:51 PM, Brooklyn1 wrote:
> > jmcquown wrote:
> >> On 10/16/2013 1:59 PM, Brooklyn1 wrote:
> >>> "Ophelia" wrote:
> >>>> "S Viemeister" wrote
> >>>>> Ophelia wrote:
> >>>>>
> >>>>>> I don't like the taste of corn much. We had some corn crisps (chips)
> >>>>>> once and I didn't like them, so I might not try the cornbread.
> >>>>>>
> >>>>> I don't like corn chips either, but corn bread is lovely.
> >>>>
> >>>> Is it? Do you make it at home? Where do you buy the 'corn' and what is it
> >>>> called? On your recommendation I am willing to try it out)
> >>>
> >>> Too funny... S Viemeister has very likely never seen corn bread...
> >>> corn bread contains no corn. However cornbread is simply a corn
> >>> tortilla on steroids... cornbread is a bread like matzo is a bread.
> >>> http://dowdycornerscookbookclub.com/...sh-corn-bread/
> >>>
> >> Cornbread is totally different from Jewish "corned" rye bread, and you
> >> know it!
> >
> > That's precisely what I communicated. Try to read with comprehension
> > rather than your constantly attempting to entrap me. And it's NOT
> > "corned" rye bread... there is no preserving involved... "corn bread"
> > will suffice.
> >
> Pardon me! Jewish corn rye is rye bread with cornmeal on the outside,
> although not used IN the dough. I'm not trying to entrap you. You're
> the one who stubbornly refuses to acknowledge there is more than one
> type of "corn bread" aka "cornbread".
>
According to what I read, it's just on the bottom.

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

On Wed, 16 Oct 2013 18:01:24 -0400, Dave Smith
> wrote:

> On 2013-10-16 5:50 PM, Brooklyn1 wrote:
>
> > You don't get around much... corn bread is sold in any large city with
> > a large population of eastern Europeans; Chicago, Los Angeles, Boston,
> > some cities in Conecticut, even parts of Florida. Of course over time
> > there have been fewer and fewer of every ethnic food store. There are
> > several bakeries near me that sell traditional corn bread.
> >
>
> Fewer and fewer ethnic food stores? Not in this neck of the woods. On
> the contrary, there are more and more. We had a oriental grocery store
> for years that also sold Indian, Thai and Mexican stuff. There have
> been several more Asian stores that opened up and today I was at a place
> next to a Latino store I also stopped by an eastern European bakery and
> deli. That was a nice find because they sell bulk cream
> cheese. I used to get that from German delis, one in one city owned by
> one brother and one in the adjacent city owned by the other brother.
> They both went under and I lost my cream cheese supplier. Nice to find
> that this old and established place sell it.

Hours later, he's still the only one that cares. If he called it
Jewish corn bread, people might at least be able to google wtf he's
talking about.

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

On 10/16/2013 10:49 PM, sf wrote:
> On Wed, 16 Oct 2013 21:41:35 -0400, jmcquown >
> wrote:
>
>> On 10/16/2013 4:51 PM, Brooklyn1 wrote:
>>> jmcquown wrote:
>>>> On 10/16/2013 1:59 PM, Brooklyn1 wrote:
>>>>> "Ophelia" wrote:
>>>>>> "S Viemeister" wrote
>>>>>>> Ophelia wrote:
>>>>>>>
>>>>>>>> I don't like the taste of corn much. We had some corn crisps (chips)
>>>>>>>> once and I didn't like them, so I might not try the cornbread.
>>>>>>>>
>>>>>>> I don't like corn chips either, but corn bread is lovely.
>>>>>>
>>>>>> Is it? Do you make it at home? Where do you buy the 'corn' and what is it
>>>>>> called? On your recommendation I am willing to try it out)
>>>>>
>>>>> Too funny... S Viemeister has very likely never seen corn bread...
>>>>> corn bread contains no corn. However cornbread is simply a corn
>>>>> tortilla on steroids... cornbread is a bread like matzo is a bread.
>>>>> http://dowdycornerscookbookclub.com/...sh-corn-bread/
>>>>>
>>>> Cornbread is totally different from Jewish "corned" rye bread, and you
>>>> know it!
>>>
>>> That's precisely what I communicated. Try to read with comprehension
>>> rather than your constantly attempting to entrap me. And it's NOT
>>> "corned" rye bread... there is no preserving involved... "corn bread"
>>> will suffice.
>>>
>> Pardon me! Jewish corn rye is rye bread with cornmeal on the outside,
>> although not used IN the dough. I'm not trying to entrap you. You're
>> the one who stubbornly refuses to acknowledge there is more than one
>> type of "corn bread" aka "cornbread".
>>
> According to what I read, it's just on the bottom.
>
Okay, whatever. My point is, he knows we weren't talking about any kind
of rye bread.

Jill

On 10/16/2013 5:55 PM, Dave Smith wrote:
> On 2013-10-16 5:08 PM, Brooklyn1 wrote:
>
>> The only use for mint is dental products... and I don't like mint
>> toothpaste... I like Tom's of Maine toothpaste flavors, I like their
>> fennel flavored, and now I'm using their cinnamon clove flavored.
>> http://www.tomsofmaine.com/oral-care
>>
>
>
> I use Melaleuca's cinnamon tooth paste. I used to have sensitive teeth
> and had to use Sensodyne (other brands now have sensitive tooth paste).
> My wife is allergic to mint and mint relatives. I find that mint tooth
> paste gives me dry mouth, so the cinnamon is a nice change.

I tried cinnamon toothpaste once. It made me feel like I'd just eaten a
bunch of red hots candy and needed to brush my teeth!

Jill

On Wed, 16 Oct 2013 23:30:07 -0400, jmcquown >
wrote:

> Okay, whatever.
I thought you knew, because of your pizza comment up thread.

> My point is, he knows we weren't talking about any kind
> of rye bread.

He's just as obtuse as ever.

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

On 10/16/2013 11:56 PM, sf wrote:
> On Wed, 16 Oct 2013 23:30:07 -0400, jmcquown >
> wrote:
>
>> Okay, whatever.
> I thought you knew, because of your pizza comment up thread.
>
I've read a little about this bread, which is why I equated it to
sprinkling cornmeal on a pizza peel or stone. I've never actually seen
this type of rye bread and doubt I ever will. I found a recipe which
first says the dough is sprinkled with cornmeal. But when you get down
to the actual instructions it says it is placed on a "cornmeal dusted
[baking] sheet".

http://www.ruths-kitchen.com/recipes.../ryebread.html

>> My point is, he knows we weren't talking about any kind
>> of rye bread.
>
> He's just as obtuse as ever.
>
He's just obstinate. He may not like actual "southern" cornbread.
That's fine. Not everyone does. He's not so dense he doesn't know we
weren't discussing rye bread.

Jill <--doesn't like rye bread

"jmcquown" > wrote in message
...
> On 10/16/2013 3:00 PM, sf wrote:
>> On Wed, 16 Oct 2013 14:27:43 -0400, jmcquown >
>> wrote:
>>
>>> I'm trying! I was going to get two orders of the osso bucco (dude
>>> makes it with lamb shanks, not veal shanks), two of the butternut squash
>>> & goat cheese ravioli and three orders of shrimp potstickers. That
>>> would run around $118. Yikes! I've still got a long way to go. At
>>> least I'll have food in the freezer to show for it.
>>
>> Sounds like you'll be making a serious dent in what you'll owe them.
>> Hopefully you have freezer space to contribute to the cause.
>>
> It's a small freezer, 13.7 cu. ft. (compared to the 20 cu. ft. monstrosity
> my parents had, which was virtually empty). But yes, I'll make a dent in
> that dining assessment and have something to show for it. I may even
> purchase a couple of bottles of overpriced wine.

Better in you cupboard doing nothing than in theres!

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

"Cheryl" > wrote in message
eb.com...
> On 10/15/2013 8:25 AM, Ophelia wrote:
>
>> What's everyone cooking today? I have lamb slices marinating in mint,
>> garlic and red wine. What to serve with it ...?
>>
>
> I did some cooking today to use up some ingredients and then freeze dinner
> portions. Mostly because I've had some time off from work (gov shutdown
> which sounds like it might end tonight). I made some mac and cheese,
> stuffed shells with ricotta and spinach and I had a late lunch of a burger
> that was yummy. Since I had a late lunch I'm skipping dinner.

heh you made plenty of dinners today then You will be pleased when you
are back at work and trying to catch up

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

"Tara" > wrote in message
...
> On Wed, 16 Oct 2013 21:33:06 +0000, l not -l wrote:
>
>> It's cool here (STL) and getting cooler the next few days. If I hadn't
>> eaten the last of the cornbread with the collards, I'd pull the last
>> container of pinto beans from the freezer to have for dinner. I might
>> just have to make more cornbread tomorrow - beans and cornbread are
>> mighty fine when the north wind blows.
>
> Beans and greens and cornbread are pure comfort food. Good for the heart
> and soul.

Do you think comfort foods are ones you grew up with?

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

"Cheryl" > wrote in message
eb.com...
> On 10/15/2013 11:29 AM, Ophelia wrote:
>
>> ** (I keep a mix of 20g butter and 40g flour in the fridge)
>
> Interesting. Do you only use it as a thickener or can you use it as a
> base for white sauce or gravy, too? I'm curious how that works when you
> don't melt the butter before adding the flour.

I use it for anything I want thickened. When you add it, whisk until
dissolved and then turn the heat right down and leave it to cook through.
It sure saves time on all the 'cooking the roux' business and I never get
any lumps with no effort at all.

> I used to keep a mix of crisco and flour when I baked and decorated cakes
> on a regular basis. Used to coat cake pans.

That's new to me! Good Idea! I used to keep a big tub of my 'thickener' in
the fridge, but I soon realised it went 'off'. Now I make it in small
amounts, so it gets used up more quickly. But really, it only takes a few
seconds to whiz it together.


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

"Ophelia" > wrote in message
...
>
> "Tara" > wrote in message
> ...
>> On Wed, 16 Oct 2013 21:33:06 +0000, l not -l wrote:
>>
>>> It's cool here (STL) and getting cooler the next few days. If I hadn't
>>> eaten the last of the cornbread with the collards, I'd pull the last
>>> container of pinto beans from the freezer to have for dinner. I might
>>> just have to make more cornbread tomorrow - beans and cornbread are
>>> mighty fine when the north wind blows.
>>
>> Beans and greens and cornbread are pure comfort food. Good for the heart
>> and soul.
>
> Do you think comfort foods are ones you grew up with?

"you" should be "we"


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

On Thu, 17 Oct 2013 10:01:43 +0100, "Ophelia" >
wrote:

>
> "Tara" > wrote in message
> ...
> > On Wed, 16 Oct 2013 21:33:06 +0000, l not -l wrote:
> >
> >> It's cool here (STL) and getting cooler the next few days. If I hadn't
> >> eaten the last of the cornbread with the collards, I'd pull the last
> >> container of pinto beans from the freezer to have for dinner. I might
> >> just have to make more cornbread tomorrow - beans and cornbread are
> >> mighty fine when the north wind blows.
> >
> > Beans and greens and cornbread are pure comfort food. Good for the heart
> > and soul.
>
> Do you think comfort foods are ones you grew up with?

The general sense of it (to me, at least) is food you grew up with and
*loved*. Beans and greens wouldn't evoke any fond memories of
childhood for me because I didn't eat it then and don't like it now.

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

"sf" > wrote in message
...
> On Thu, 17 Oct 2013 10:01:43 +0100, "Ophelia" >
> wrote:
>
>>
>> "Tara" > wrote in message
>> ...
>> > On Wed, 16 Oct 2013 21:33:06 +0000, l not -l wrote:
>> >
>> >> It's cool here (STL) and getting cooler the next few days. If I
>> >> hadn't
>> >> eaten the last of the cornbread with the collards, I'd pull the last
>> >> container of pinto beans from the freezer to have for dinner. I might
>> >> just have to make more cornbread tomorrow - beans and cornbread are
>> >> mighty fine when the north wind blows.
>> >
>> > Beans and greens and cornbread are pure comfort food. Good for the
>> > heart
>> > and soul.
>>
>> Do you think comfort foods are ones you grew up with?
>
> The general sense of it (to me, at least) is food you grew up with and
> *loved*. Beans and greens wouldn't evoke any fond memories of
> childhood for me because I didn't eat it then and don't like it now.

Yes that is what it means to me too! Thanks.

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

On Thu, 17 Oct 2013 09:22:04 +0100, "Ophelia" >
wrote:

>
> "jmcquown" > wrote in message
> ...
> > On 10/16/2013 3:00 PM, sf wrote:
> >> On Wed, 16 Oct 2013 14:27:43 -0400, jmcquown >
> >> wrote:
> >>
> >>> I'm trying! I was going to get two orders of the osso bucco (dude
> >>> makes it with lamb shanks, not veal shanks), two of the butternut squash
> >>> & goat cheese ravioli and three orders of shrimp potstickers. That
> >>> would run around $118. Yikes! I've still got a long way to go. At
> >>> least I'll have food in the freezer to show for it.
> >>
> >> Sounds like you'll be making a serious dent in what you'll owe them.
> >> Hopefully you have freezer space to contribute to the cause.
> >>
> > It's a small freezer, 13.7 cu. ft. (compared to the 20 cu. ft. monstrosity
> > my parents had, which was virtually empty). But yes, I'll make a dent in
> > that dining assessment and have something to show for it. I may even
> > purchase a couple of bottles of overpriced wine.
>
> Better in you cupboard doing nothing than in theres!

I also think that after she fills her freezer, any leftover money
should be spent on wine - so she'll at least have something tangible
to show for it.

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

"sf" > wrote in message
...
> On Thu, 17 Oct 2013 09:22:04 +0100, "Ophelia" >
> wrote:
>
>>
>> "jmcquown" > wrote in message
>> ...
>> > On 10/16/2013 3:00 PM, sf wrote:
>> >> On Wed, 16 Oct 2013 14:27:43 -0400, jmcquown >
>> >> wrote:
>> >>
>> >>> I'm trying! I was going to get two orders of the osso bucco (dude
>> >>> makes it with lamb shanks, not veal shanks), two of the butternut
>> >>> squash
>> >>> & goat cheese ravioli and three orders of shrimp potstickers. That
>> >>> would run around $118. Yikes! I've still got a long way to go.
>> >>> At
>> >>> least I'll have food in the freezer to show for it.
>> >>
>> >> Sounds like you'll be making a serious dent in what you'll owe them.
>> >> Hopefully you have freezer space to contribute to the cause.
>> >>
>> > It's a small freezer, 13.7 cu. ft. (compared to the 20 cu. ft.
>> > monstrosity
>> > my parents had, which was virtually empty). But yes, I'll make a dent
>> > in
>> > that dining assessment and have something to show for it. I may even
>> > purchase a couple of bottles of overpriced wine.
>>
>> Better in you cupboard doing nothing than in theres!
>
> I also think that after she fills her freezer, any leftover money
> should be spent on wine - so she'll at least have something tangible
> to show for it.

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

On 10/17/2013 5:01 AM, Ophelia wrote:
>
> "Tara" > wrote in message
> ...
>> On Wed, 16 Oct 2013 21:33:06 +0000, l not -l wrote:
>>
>>> It's cool here (STL) and getting cooler the next few days. If I hadn't
>>> eaten the last of the cornbread with the collards, I'd pull the last
>>> container of pinto beans from the freezer to have for dinner. I might
>>> just have to make more cornbread tomorrow - beans and cornbread are
>>> mighty fine when the north wind blows.
>>
>> Beans and greens and cornbread are pure comfort food. Good for the heart
>> and soul.
>
> Do you think comfort foods are ones you grew up with?
>
I don't know about l not -l but I "grew up" with very few things I'd
consider comfort food. I've mentioned many times, Mom hated to cook.

I didn't grow up eating beans and greens and cornbread. The first
cornbread I ever tasted came out of a boxed mix with a little foil
baking pan. Probably a Betty Crocker creation. That was around 1969
when we lived in Virginia. It was okay, but I was about nine years old
at the time so what did I know? In the ensuing years I have learned to
make much better cornbread.

Green beans in our house were limited to canned limas or just plain blue
lake canned green beans.

There were absolutely no collard or turnip greens in my mother's
repetoire. No slow cooked greens with pot likker soaked up with
cornbread. I learned to appreciate that much later.

My father knew how to cook. I absolutely love his navy bean soup made
with a meaty ham bone or hocks. He didn't cook very often, though. He
always managed to cut himself (rather severely) when he was slicing
vegetables. Always on a Sunday. It became a family joke. Don't let
Dad in the kitchen on Sunday!

Jill

On 10/17/2013 12:37 AM, jmcquown wrote:
> On 10/16/2013 11:56 PM, sf wrote:

> I've read a little about this bread, which is why I equated it to
> sprinkling cornmeal on a pizza peel or stone. I've never actually seen
> this type of rye bread and doubt I ever will. I found a recipe which
> first says the dough is sprinkled with cornmeal. But when you get down
> to the actual instructions it says it is placed on a "cornmeal dusted
> [baking] sheet".
>
> http://www.ruths-kitchen.com/recipes.../ryebread.html
>
>>> My point is, he knows we weren't talking about any kind
>>> of rye bread.
>>
>> He's just as obtuse as ever.
>>
> He's just obstinate. He may not like actual "southern" cornbread.
> That's fine. Not everyone does. He's not so dense he doesn't know we
> weren't discussing rye bread.
>
> Jill <--doesn't like rye bread

I've been eating rye bread all of my life. Good Polish or Jewish rye,
not the fluffy stuff in wrappers. Most do have a cornmeal coating on
the bottom from the way it is baked, but I've never heard it called corn
bread. Not in any European style deli or bakery I've been to.

"jmcquown" > wrote in message
...
> On 10/17/2013 5:01 AM, Ophelia wrote:
>>
>> "Tara" > wrote in message
>> ...
>>> On Wed, 16 Oct 2013 21:33:06 +0000, l not -l wrote:
>>>
>>>> It's cool here (STL) and getting cooler the next few days. If I hadn't
>>>> eaten the last of the cornbread with the collards, I'd pull the last
>>>> container of pinto beans from the freezer to have for dinner. I might
>>>> just have to make more cornbread tomorrow - beans and cornbread are
>>>> mighty fine when the north wind blows.
>>>
>>> Beans and greens and cornbread are pure comfort food. Good for the
>>> heart
>>> and soul.
>>
>> Do you think comfort foods are ones you grew up with?
>>
> I don't know about l not -l but I "grew up" with very few things I'd
> consider comfort food. I've mentioned many times, Mom hated to cook.
>
> I didn't grow up eating beans and greens and cornbread. The first
> cornbread I ever tasted came out of a boxed mix with a little foil baking
> pan. Probably a Betty Crocker creation. That was around 1969 when we
> lived in Virginia. It was okay, but I was about nine years old at the
> time so what did I know? In the ensuing years I have learned to make much
> better cornbread.
>
> Green beans in our house were limited to canned limas or just plain blue
> lake canned green beans.
>
> There were absolutely no collard or turnip greens in my mother's
> repetoire. No slow cooked greens with pot likker soaked up with
> cornbread. I learned to appreciate that much later.
>
> My father knew how to cook. I absolutely love his navy bean soup made
> with a meaty ham bone or hocks. He didn't cook very often, though. He
> always managed to cut himself (rather severely) when he was slicing
> vegetables. Always on a Sunday. It became a family joke. Don't let Dad
> in the kitchen on Sunday!

Not in every case then?
--
http://www.helpforheroes.org.uk/shop/

"l not -l" > wrote in message
...
>
> On 17-Oct-2013, jmcquown > wrote:
>
>> I don't know about l not -l but I "grew up" with very few things I'd
>> consider comfort food. I've mentioned many times, Mom hated to cook.
>>
>> I didn't grow up eating beans and greens and cornbread.
> I did grow up eating those things; but, don't really think of them as
> comfort food. My grandparents on one side were share-croppers and rural
> store operators on the other. In rural Kentucky, where I was born and
> lived 'til age 12, that is what people ate. Most didn't have much
> money; but, had plenty of food from foraging, planting and the parts of
> animals that didn't bring much money.
>
> For many years my job had me traveling and eating out a lot; I
> eventually tired of all that "great" food - steaks, seafood, trendy
> vegetables etc. When I came home from travel, I wanted simple,
> great-tasting food and started making the food I knew from childhood; in
> part, because I knew how. Also, aging, frequent travel and stressful
> work creates health issues that suggest changes to diet.
>
> Greens are great for you and the silky mouth-feel of greens cooked in a
> long simmered pork shank broth is unbeatable. The collagen leaches from
> the shank (or hock) to make a fantastic cooking liquid that also
> captures the nutrients cooked out of the greens. Beans are a tasty
> source of protein, quite filling and can stretch a small amount of meat
> into a very filling meal. I have an affinity for crunchy texture vs
> soft; this makes cornbread a great choice over almost any white-flour
> bread. For a long time, I have made most of the bread I eat; cornbread
> is a tasty, quick bread when there is no time (or planning ahead) to
> make a sourdough semolina or other more sturdy bread.
>
> So, yes, I grew up eating what, in the 70s, became known as soul food
> (previously it was simply food for folks without a lot of cash) . I do
> have a lot of fond memories of family meals that involved those foods.
> But, I don't seek comfort by eating them; I simply eat them because they
> are tasty and, for the most part, good for my body. In the years since
> I changed my lifestyle, such as eating simple food again, I have lost 34
> pounds, 6 inches around my waist and have my former health issues well
> under control - that is a comfort. 8-)

Well done you)))
--
http://www.helpforheroes.org.uk/shop/

On 10/17/2013 5:52 PM, l not -l wrote:

> So, yes, I grew up eating what, in the 70s, became known as soul food
> (previously it was simply food for folks without a lot of cash) . I do
> have a lot of fond memories of family meals that involved those foods.
> But, I don't seek comfort by eating them; I simply eat them because they
> are tasty and, for the most part, good for my body. In the years since
> I changed my lifestyle, such as eating simple food again, I have lost 34
> pounds, 6 inches around my waist and have my former health issues well
> under control - that is a comfort. 8-)
>

That's great, and thanks for the story!

nancy

"jmcquown" > wrote in message
...
> On 10/17/2013 5:01 AM, Ophelia wrote:
>>
>> "Tara" > wrote in message
>> ...
>>> On Wed, 16 Oct 2013 21:33:06 +0000, l not -l wrote:
>>>
>>>> It's cool here (STL) and getting cooler the next few days. If I hadn't
>>>> eaten the last of the cornbread with the collards, I'd pull the last
>>>> container of pinto beans from the freezer to have for dinner. I might
>>>> just have to make more cornbread tomorrow - beans and cornbread are
>>>> mighty fine when the north wind blows.
>>>
>>> Beans and greens and cornbread are pure comfort food. Good for the
>>> heart
>>> and soul.
>>
>> Do you think comfort foods are ones you grew up with?
>>
> I don't know about l not -l but I "grew up" with very few things I'd
> consider comfort food. I've mentioned many times, Mom hated to cook.
>
> I didn't grow up eating beans and greens and cornbread. The first
> cornbread I ever tasted came out of a boxed mix with a little foil baking
> pan. Probably a Betty Crocker creation. That was around 1969 when we
> lived in Virginia. It was okay, but I was about nine years old at the
> time so what did I know? In the ensuing years I have learned to make much
> better cornbread.
>
We never had greens at home as in cooked greens. I made cooked dandelion
greens at a friend's house and I loved them. But beans and cornbread were a
common meal in our house. Mostly it was navy bean soup which I loved but my
mom put ham in it which I didn't love at all. I would eat my way around the
ham. She did make her cornbread from scratch back then. Somewhere along
the way she found cornbread mixes but that was after I moved away.

> Green beans in our house were limited to canned limas or just plain blue
> lake canned green beans.

We only had fresh beans if we/I grew them. Once we moved to WA, the garden
was all mine. We also had black eyed peas, kidney and garbanzo and Shelly
beans. But these all came from a can. My mom did cook some dried beans.
One of the worst years was the Weight Watcher year. My dad determined that
if he ate French cut green beans, he could fit more beans into his portion
size. So that meant those were pretty much the only vegetable we had,
besides salad unless we dined out, which we didn't do often that particular
year because it was difficult for him to get a meal that fit the parameters
of his diet. While I do not dislike those beans, it did get rather boring
to have them on the table at every dinner. And our salad was usually what
he called Honeymoon. Aka lettuce alone. One of us would take a head of
iceberg, core it, cut it in four pieces and there you go!
>
> There were absolutely no collard or turnip greens in my mother's
> repetoire. No slow cooked greens with pot likker soaked up with
> cornbread. I learned to appreciate that much later.

We never had those either. I did try collard greens when we lived in CA.
For some reason the KFC sold them. Nobody liked them but then we didn't
like any of the other food that we got from them either.
>
> My father knew how to cook. I absolutely love his navy bean soup made
> with a meaty ham bone or hocks. He didn't cook very often, though. He
> always managed to cut himself (rather severely) when he was slicing
> vegetables. Always on a Sunday. It became a family joke. Don't let Dad
> in the kitchen on Sunday!

My dad tried to cook. He wasn't very good at most things and had the
tendency to massively overseason. He figured if it liked something then he
should put in a ton of it. Mostly he stuck to hamburger patties either on
the grill or in a pan. He could do eggs and toast and he once made me a
tuna melt. He used to get angry with me for ordering a tuna melt in a
restaurant. He was one of those people who would say, "You shouldn't order
something in a restaurant that you can make at home!" I found this silly
because really you can make anything at home although granted a restaurant
might have a cut of meat that you can't easily get your hands on for your
house.

I never could do grilled sandwiches. They never came out right. I finally
resorted to making toasted ones in the oven. Those worked. Just bugged me
that my dad who didn't know how to cook much could turn out a good tuna
melt. And my friend who admits that she doesn't cook can also do a perfect
grilled cheese!

I think my problem with both of these is that I put too much filling in
them. Last night for dinner I made a cheaters grilled cheese. Toast, then
buttered (margarined), made into the sandwich then nuked till the cheese
melts. I put tomatoes inside and used Swiss and Cheddar Daiya rice cheese.
The end result was tasty but nuked it a bit long. Apparently that stuff
rather than melting slowly like real cheese, just goes from firm to goo in
seconds! I had to eat it with a fork but it was good.

"l not -l" > wrote in message
...
>
> On 17-Oct-2013, jmcquown > wrote:
>
>> I don't know about l not -l but I "grew up" with very few things I'd
>> consider comfort food. I've mentioned many times, Mom hated to cook.
>>
>> I didn't grow up eating beans and greens and cornbread.
> I did grow up eating those things; but, don't really think of them as
> comfort food. My grandparents on one side were share-croppers and rural
> store operators on the other. In rural Kentucky, where I was born and
> lived 'til age 12, that is what people ate. Most didn't have much
> money; but, had plenty of food from foraging, planting and the parts of
> animals that didn't bring much money.
>
> For many years my job had me traveling and eating out a lot; I
> eventually tired of all that "great" food - steaks, seafood, trendy
> vegetables etc. When I came home from travel, I wanted simple,
> great-tasting food and started making the food I knew from childhood; in
> part, because I knew how. Also, aging, frequent travel and stressful
> work creates health issues that suggest changes to diet.
>
> Greens are great for you and the silky mouth-feel of greens cooked in a
> long simmered pork shank broth is unbeatable. The collagen leaches from
> the shank (or hock) to make a fantastic cooking liquid that also
> captures the nutrients cooked out of the greens. Beans are a tasty
> source of protein, quite filling and can stretch a small amount of meat
> into a very filling meal. I have an affinity for crunchy texture vs
> soft; this makes cornbread a great choice over almost any white-flour
> bread. For a long time, I have made most of the bread I eat; cornbread
> is a tasty, quick bread when there is no time (or planning ahead) to
> make a sourdough semolina or other more sturdy bread.
>
> So, yes, I grew up eating what, in the 70s, became known as soul food
> (previously it was simply food for folks without a lot of cash) . I do
> have a lot of fond memories of family meals that involved those foods.
> But, I don't seek comfort by eating them; I simply eat them because they
> are tasty and, for the most part, good for my body. In the years since
> I changed my lifestyle, such as eating simple food again, I have lost 34
> pounds, 6 inches around my waist and have my former health issues well
> under control - that is a comfort. 8-)

Mashed potatoes are a comfort food to me. Not exactly sure why except
perhaps that they are warm and require no chewing. My favorite ones would
have plenty of caramelized onions, bacon and sharp cheddar. Never eaten
with a meal. Sometimes eaten as a meal. More often eaten as a snack.

But overall, I don't comfort myself with food. I know a lot of people do.
Things that provide comfort for me are wrapping up in a blanket, taking a
nap, a hot bath, or at times a hot cup of tea.

On Thu, 17 Oct 2013 14:44:38 -0400, Ed Pawlowski > wrote:

>On 10/17/2013 12:37 AM, jmcquown wrote:
>> On 10/16/2013 11:56 PM, sf wrote:
>
>> I've read a little about this bread, which is why I equated it to
>> sprinkling cornmeal on a pizza peel or stone. I've never actually seen
>> this type of rye bread and doubt I ever will. I found a recipe which
>> first says the dough is sprinkled with cornmeal. But when you get down
>> to the actual instructions it says it is placed on a "cornmeal dusted
>> [baking] sheet".
>>
>> http://www.ruths-kitchen.com/recipes.../ryebread.html
>>
>>>> My point is, he knows we weren't talking about any kind
>>>> of rye bread.
>>>
>>> He's just as obtuse as ever.
>>>
>> He's just obstinate. He may not like actual "southern" cornbread.
>> That's fine. Not everyone does. He's not so dense he doesn't know we
>> weren't discussing rye bread.
>>
>> Jill <--doesn't like rye bread
>
>I've been eating rye bread all of my life. Good Polish or Jewish rye,
>not the fluffy stuff in wrappers. Most do have a cornmeal coating on
>the bottom from the way it is baked, but I've never heard it called corn
>bread. Not in any European style deli or bakery I've been to.

It's not easy to find corn bread anymore, it's disappeared the same as
many ethnic foods that no longer fit in with the new world weight
conscious lifestyle... same as blackout cake:
http://www.capitalnewyork.com/articl...-blackout-cake
You can still find many of the old style breads but you need to do
some detective work:
http://newyork.seriouseats.com/2011/...-brooklyn.html
I grew up on the Latvian rye described he
http://newyork.seriouseats.com/tags/rye
But you can still find corn bread:
http://newyork.seriouseats.com/2012/...bread-nyc.html

In article >,
Brooklyn1 > wrote:
>
>It's not easy to find corn bread anymore, it's disappeared the same as
>many ethnic foods that no longer fit in with the new world weight
>conscious lifestyle...

I think I saw corn bread at my local yuppie bakery (Zingerman's Bakehouse).
It looked like the pictures in the links you've posted. They just call it
"Jewish Rye". At $16.99 a loaf, I'll just languish in ignorance. The thing
was enormous, though. It had that kind of dimpled exterior shown in the
pictures.

Cindy Hamilton
--

On Thu, 17 Oct 2013 02:26:13 -0500, Sqwertz >
wrote:

>On Thu, 17 Oct 2013 07:46:26 +1100, Jeßus wrote:
>
>> On Tue, 15 Oct 2013 21:42:40 -0500, Sqwertz >
>> wrote:
>>
>>>On Tue, 15 Oct 2013 13:25:56 +0100, Ophelia wrote:
>>>
>>>> What's everyone cooking today? I have lamb slices marinating in mint,
>>>> garlic and red wine. What to serve with it ...?
>>>
>>>Deconstructed rouladan. Pounded skirt steak in a rich bacon, onion,
>>>mustard, and beef gravy. Served with kartoffelknödel (Bavarian potato
>>>dumplings), pickle spears, and roasted brussel sprouts (not pictured).
>>>
>>>http://www.flickr.com/photos/sqwertz...n/photostream/
>>>
>>>Very tasty! Like comfort food I've never had before.
>>
>> That sounds like a lovely combination, especially with those dumplings
>> and roasted Brussel sprouts. What are those 'pickle spears' exactly?
>
>Rouladen si supposed to have pickle spears wrapped up inside the beef.
>Mine are on the side (deconstructed).
>
>http://www.hermannpicklecompany.com/..._half_sour.htm

Thanks for that... wanted to be sure they are the same 'pickles' I
thought they were.

>> I don't do nearly enough with beef... usually just Scotch fillets or
>> Porterhouse steaks. Need to correct that...
>
>This makeshift dish of mine has renewed my interest in braised beef
>now that the cold weather is here. I'm a diehard grilled beef person
>but beef prices are really high right now so I need to work cheaper
>braised/simmered cuts into my diet :-)

Good idea, and as you say, winter is coming for you so what better
time for such dishes...

On Fri, 18 Oct 2013 19:26:21 GMT, (Cindy Hamilton)
wrote:

>In article >,
>Brooklyn1 > wrote:
>>
>>It's not easy to find corn bread anymore, it's disappeared the same as
>>many ethnic foods that no longer fit in with the new world weight
>>conscious lifestyle...
>
>I think I saw corn bread at my local yuppie bakery (Zingerman's Bakehouse).
>It looked like the pictures in the links you've posted. They just call it
>"Jewish Rye". At $16.99 a loaf, I'll just languish in ignorance. The thing
>was enormous, though. It had that kind of dimpled exterior shown in the
>pictures.

Used to be inexpensive, actually the least expensive bread at the
bakery, but alas it went the way of skirt/hanger steak.

On 10/18/2013 3:26 PM, Cindy Hamilton wrote:

> I think I saw corn bread at my local yuppie bakery (Zingerman's Bakehouse).
> It looked like the pictures in the links you've posted. They just call it
> "Jewish Rye". At $16.99 a loaf, I'll just languish in ignorance. The thing
> was enormous, though. It had that kind of dimpled exterior shown in the
> pictures.
>
> Cindy Hamilton
>

Polish/Jewish rye at Widoff's Bakery is $4.95 for a 2# loaf

"Ed Pawlowski" > wrote in message
...
> On 10/18/2013 3:26 PM, Cindy Hamilton wrote:
>
>> I think I saw corn bread at my local yuppie bakery (Zingerman's
>> Bakehouse).
>> It looked like the pictures in the links you've posted. They just call
>> it
>> "Jewish Rye". At $16.99 a loaf, I'll just languish in ignorance. The
>> thing
>> was enormous, though. It had that kind of dimpled exterior shown in the
>> pictures.
>>
>> Cindy Hamilton
>>
>
> Polish/Jewish rye at Widoff's Bakery is $4.95 for a 2# loaf

Target had Jewish rye. I think it was around $4 per loaf. I was tempted
but not sure that husband would like it.

On Sat, 19 Oct 2013 01:03:12 -0700, "Julie Bove"
> wrote:

>
>"Ed Pawlowski" > wrote in message
m...
>> On 10/18/2013 3:26 PM, Cindy Hamilton wrote:
>>
>>> I think I saw corn bread at my local yuppie bakery (Zingerman's
>>> Bakehouse).
>>> It looked like the pictures in the links you've posted. They just call
>>> it
>>> "Jewish Rye". At $16.99 a loaf, I'll just languish in ignorance. The
>>> thing
>>> was enormous, though. It had that kind of dimpled exterior shown in the
>>> pictures.
>>>
>>> Cindy Hamilton
>>>
>>
>> Polish/Jewish rye at Widoff's Bakery is $4.95 for a 2# loaf
>
>Target had Jewish rye. I think it was around $4 per loaf. I was tempted
>but not sure that husband would like it.

Probably not, nor would I. Unless it comes right from a real bakery,
it is of mediocre quality. You won't find a really good rye in a
supermarket with pre-wrapped breads.

The day before a holiday, such as Easter, Christmas, the baker will
have a crowd waiting for the bread. I sometimes make a 60 mile round
trip to get a loaf.

When I lived in Philly, there were a few good bakeries for rye bread.
People would come on the trolley car, buy four or fives loafs for the
neighbors. When the bread is gone for the day, the baker closes. No
way to force more of a good sourdough as it just takes time.

On Sat, 19 Oct 2013 08:12:22 -0400, Ed Pawlowski > wrote:

> When the bread is gone for the day, the baker closes.

We have one bakery in town that sells only focaccia and they operate
on the same principle.

>No way to force more of a good sourdough as it just takes time.

You're bringing up fond memories of a long gone bakery that sold
salt-rising bread every Friday. I assume they used the old fashioned
method (maybe even a potato starter) because it certainly was worth
waiting for - made the best toast in the world.

Looking at various recipes, I'm wondering if nursing a starter along
could be another way to use my new slow cooker? I'm thinking it might
work for the part where you have to keep the starter in a warm water
bath.
http://www.country-magazine.com/good...pioneer-bread/
http://www.motherearthnews.com/real-...z73ndzraw.aspx

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

Ed Pawlowski > wrote:
>On 10/16/2013 11:53 AM, S Viemeister wrote:
>> On 10/16/2013 1:32 PM, sf wrote:
>>> On Wed, 16 Oct 2013 05:57:43 -0400, Ed > wrote:
>>
>>>> Never saw the attraction. Tried it once many years ago and did not
>>>> care for it. Garlic and rosemary though, goes well for seasoning.
>>>
>>> You're missing out if you don't have any lemon in that mix.
>>>
>> I often rub the lamb with lemon-infused olive oil.
>
>Never thought of lemon, but I'll give it a try in some form.

Fresh lemon is good on chicken, fish, and beef too... I often marinate
beef steaks in lemon juice and butter