> wrote in message
...
> On Wednesday, October 16, 2013 12:19:02 PM UTC-5, Ophelia wrote:
>>
>> "Ophelia" > wrote in message
>>
>> ...
>>
>> >
>>
>> > > wrote in message
>>
>> > ...
>>
>> >> On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove, the
>> >> attention
>>
>> >> queen wrote:
>>
>> >>
>>
>> >>> I'm sure I will get grief for asking this but I will anyway. I want
>> >>> to
>>
>> >>> make
>>
>> >>>
>>
>> >>> roasted fennel.
>>
>> >>>
>>
>> >> Why do I know you didn't even search for any recipes on your own? I
>>
>> >> know,
>>
>> >> I know: "I wanted 'tried and true' recipes and input from fellow
>> >> posters
>>
>> >> so I can have more attention."
>>
>> >
>>
>> > And your point is? I always ask before I Google. I want that very
>> > thing
>>
>> > you seem to think so derisory ... tried and tested! You've made
>> > your
>>
>> > point (again) and you have been noticed! You can relax now
>>
>>
>>
>> Just a further question Ms Webtv? If you think the first place to look
>>
>> for recipes and answers to cooking questions is Google, what it the point
>> of
>>
>> a cooking discussion group for you? Why are you here? Why are you not
>>
>> scouring the web for everything you want to know about cookery? Or
>> perhaps
>>
>> you don't cook at all and you are just here because you enjoy bitching?
>>
>>
> As long as you've posted have posted here you should know as picky as
> Bovine claims to be and the others in her herd, she has no intention of
> cooking fennel. And whatever recipe anyone posts she will come forth with
> a big EWWWWWWW; Angela, she, nor her husband will touch whatever is
> suggested. The only thing she is interested in is seeing her name on each
> and every post.

You know a lot for someone who knows nothing Tell me. what do YOU cook?

As for how often she posts, if it offends you, are you so stupid you don't
know how to use a killfile?? I am sure you do, but then you wouldn't have
your fun in bullying, would you?


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

"Julie Bove" > wrote in message
...
>
> > wrote in message
> ...
>> On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove, the attention
>> queen wrote:
>>
>>> I'm sure I will get grief for asking this but I will anyway. I want to
>>> make
>>>
>>> roasted fennel.
>>>
>> Why do I know you didn't even search for any recipes on your own? I
>> know, I know: "I wanted 'tried and true' recipes and input from fellow
>> posters so I can have more attention."
>
> I did search and didn't come up with anything at first. Took me about a
> half an hour to get anything. Seems that the stalks are not commonly
> used. But they can be.

But why should you go there first, where there are experienced and
knowledgeable people here, who post in a cooking group because they enjoy
cooking and talking about it. This is nonsense!


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

"Julie Bove" > wrote in message
...
>
> "Dave Smith" > wrote in message
> ...
>> On 2013-10-16 2:51 PM, Pico Rico wrote:
>>
>>>
>>>
>>> I didn't see the original post. I KF's Julie long ago. Sadly, I keep
>>> seeing her threads anyway since people seem compelled to crane their
>>> necks
>>> at the scene of an accident.
>>>
>>>
>>
>>
>> What's worse? Is it Julie's desperate demands for attention or people
>> bothering to respond to her as if she was a normal person?
>
> Tell me Dave... What's wrong with my asking a food related question on a
> food newsgroup? Isn't that what this is for? I didn't say anything off
> the wall, weird, didn't complain, I don't think I mentioned my family or
> any of the other things ya'll complain about that I do. What is abnormal
> about asking how to use fennel stalks? Had I found anything right away in
> my initial search, I wouldn't have asked. But I didn't. So I did.

But he doesn't come here to talk about cooking! He comes here to moan about
his surgery - over and over and over - and complain about his unfortunate
relatives who are not here to defend themselves. He writes reams about them
so I don't know why you are worried about anything he says. He is a
hypocrite who thinks he sounds big!


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

"sf" > wrote in message
...
> On Wed, 16 Oct 2013 17:08:43 -0700 (PDT),
> wrote:
>
>> It will last longer in the fridge cooked than raw.
>
> No it won't. If it's cooked hubby eats it. If it's not cooked it's
> likely to last longer and I put it in the freezer if I think time will
> be an issue.

Ahhhh you see? They don't take into account a bacon loving hubby ...


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

"Cheri" > wrote in message
...
> "sf" > wrote in message
> ...
>> On Wed, 16 Oct 2013 17:08:43 -0700 (PDT),
>> wrote:
>>
>>> It will last longer in the fridge cooked than raw.
>>
>> No it won't. If it's cooked hubby eats it. If it's not cooked it's
>> likely to last longer and I put it in the freezer if I think time will
>> be an issue.
>
>
> Sounds like mine. It defrosts quickly, so I freeze it these days.

So do I) My hubby would eat it too

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

"Julie Bove" > wrote in message
...
>
> "Cheri" > wrote in message
> ...
>
>> Sounds like mine. It defrosts quickly, so I freeze it these days.
>
> I don't know why I didn't think to freeze cooked meat before. I think it
> only dawned on me after I bought the frozen, cooked hamburger patties. I
> dislike frozen raw meat. I did used to keep some in the freezer because I
> can't always get out to the store but... I always forgot to defrost it
> and most meat doesn't cook well from frozen. But cooked meat, and
> especially bacon is much quicker to defrost...assuming that it is packaged
> in individual portions. And you can also reheat most frozen meats from
> the frozen state.

I freeze most meat raw and it defrosts fast in the microwave. I do freeze
cooked meat, mostly portions to eat later, and I always cook ground meat
because I don't trust that it will be safe hanging around.


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

"Julie Bove" > wrote in message
...
>
> "isw" > wrote in message
> ]...
>> In article >,
>> "Julie Bove" > wrote:
>>
>>> I'm sure I will get grief for asking this but I will anyway. I want to
>>> make
>>> roasted fennel. I made it before but there was very little to eat from
>>> one
>>> bulb. That time it was a small bulb and a lot of fronds. I know you
>>> can
>>> eat the fronds somehow. Not sure how.
>>>
>>> I just bought 4 more (the only 4 they had at the store) but these look a
>>> bit
>>> different. Although the bulbs are about the same size, they have a lot
>>> of
>>> stalk to them. The stalk looking a little like celery. And not too
>>> much
>>> frond. I have been looking at recipes but see no use for the stalk!
>>> One
>>> recipe from Giada has you cut up the fronds and sprinkle over the
>>> roasted
>>> bulbs. But I see no mention of the stalks.
>>>
>>> Can I do anything with these? Or do I just have to toss them?
>>
>> Here's the best fennel recipe I have, and it's wonderful:
>>
>> Finochi alla Giudia
>> > -------------------------------------------------------------------------
>> Ingredients:
>>
>> 4 bulbs fennel, without tops
>> 4 Tbsp. olive oil
>> 4 cloves garlic, cut 1/4" dice
>> 1/2 cup water
>> salt and pepper
>>
>> Directions:
>>
>> Preparing the fennel:
>> Discard any hard or bruised outer layers of the bulbs. Trim away
>> darkened base. Cut bulb in half lengthwise, then cut into julienne
>> strips between 1/4 and 1/2 inch wide.
>>
>> Cooking the garlic:
>> Heat the oil in a large skillet over medium heat. Add the garlic, turn
>> heat to low, and cook about 8 minutes, or until pieces are pale blond.
>> Take care not to cook beyond a golden color or the garlic will become
>> bitter. Immediately scoop out garlic and reserve.
>>
>> Cooking the fennel:
>> Have a platter warming in a slow oven. Turn the heat up to medium high
>> and add the fennel to the pan the garlic was cooked in. Sauté about 10
>> minutes, turning the pieces so they become golden brown on all sides.
>> Once fennel is browned, add water to pan and sprinkle with salt and
>> pepper. Cover pan tightly and cook over medium-low heat for five to 8
>> minutes, or until fennel is tender (Note: I find that it takes
>> considerably longer than this to get the fennel nice and tender. Longer
>> cooking seems to develop the flavor more, too. 20 - 30 minutes may not
>> be excessive.) Uncover pan and boil away any remaining liquid.
>>
>> Remove fennel to heated platter and sprinkle garlic over. Serve
>> immediately.
>>
>> Notes:
>>
>> Wonderful with sauteéd veal dishes. Good cold too; could be served at a
>> picnic.
>
> Thanks but that still doesn't address the question I asked. I know how to
> cook the bulbs.

He did! The recipe he gave is for ...

"> 4 bulbs fennel, without tops"

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

"Ophelia" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> > wrote in message
>> ...
>>> On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove, the
>>> attention queen wrote:
>>>
>>>> I'm sure I will get grief for asking this but I will anyway. I want to
>>>> make
>>>>
>>>> roasted fennel.
>>>>
>>> Why do I know you didn't even search for any recipes on your own? I
>>> know, I know: "I wanted 'tried and true' recipes and input from fellow
>>> posters so I can have more attention."
>>
>> I did search and didn't come up with anything at first. Took me about a
>> half an hour to get anything. Seems that the stalks are not commonly
>> used. But they can be.
>
> But why should you go there first, where there are experienced and
> knowledgeable people here, who post in a cooking group because they enjoy
> cooking and talking about it. This is nonsense!

Apparently not too many here are knowledgeable about fennel stalks. A few
did give me an answer but most just spoke ill of me or gave me the grief I
was expecting. I don't think they are here to discuss food at all.

"Ophelia" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Dave Smith" > wrote in message
>> ...
>>> On 2013-10-16 2:51 PM, Pico Rico wrote:
>>>
>>>>
>>>>
>>>> I didn't see the original post. I KF's Julie long ago. Sadly, I keep
>>>> seeing her threads anyway since people seem compelled to crane their
>>>> necks
>>>> at the scene of an accident.
>>>>
>>>>
>>>
>>>
>>> What's worse? Is it Julie's desperate demands for attention or people
>>> bothering to respond to her as if she was a normal person?
>>
>> Tell me Dave... What's wrong with my asking a food related question on a
>> food newsgroup? Isn't that what this is for? I didn't say anything off
>> the wall, weird, didn't complain, I don't think I mentioned my family or
>> any of the other things ya'll complain about that I do. What is abnormal
>> about asking how to use fennel stalks? Had I found anything right away
>> in my initial search, I wouldn't have asked. But I didn't. So I did.
>
> But he doesn't come here to talk about cooking! He comes here to moan
> about his surgery - over and over and over - and complain about his
> unfortunate relatives who are not here to defend themselves. He writes
> reams about them so I don't know why you are worried about anything he
> says. He is a hypocrite who thinks he sounds big!

Oh I'm not worried. Just curious about his seeming fascination of me.

"Ophelia" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Cheri" > wrote in message
>> ...
>>
>>> Sounds like mine. It defrosts quickly, so I freeze it these days.
>>
>> I don't know why I didn't think to freeze cooked meat before. I think it
>> only dawned on me after I bought the frozen, cooked hamburger patties. I
>> dislike frozen raw meat. I did used to keep some in the freezer because
>> I can't always get out to the store but... I always forgot to defrost it
>> and most meat doesn't cook well from frozen. But cooked meat, and
>> especially bacon is much quicker to defrost...assuming that it is
>> packaged in individual portions. And you can also reheat most frozen
>> meats from the frozen state.
>
> I freeze most meat raw and it defrosts fast in the microwave. I do freeze
> cooked meat, mostly portions to eat later, and I always cook ground meat
> because I don't trust that it will be safe hanging around.

I've tried that but I'm big into food texture and the texture just doesn't
seem the same once it has been in the microwave. I just find it easier at
least these days to freeze it cooked. Husband is pretty much the only one
eating meat here now. I eat a small amount of beef and once in a while
bacon or turkey. But nothing else.

"Ophelia" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "isw" > wrote in message
>> ]...
>>> In article >,
>>> "Julie Bove" > wrote:
>>>
>>>> I'm sure I will get grief for asking this but I will anyway. I want to
>>>> make
>>>> roasted fennel. I made it before but there was very little to eat from
>>>> one
>>>> bulb. That time it was a small bulb and a lot of fronds. I know you
>>>> can
>>>> eat the fronds somehow. Not sure how.
>>>>
>>>> I just bought 4 more (the only 4 they had at the store) but these look
>>>> a bit
>>>> different. Although the bulbs are about the same size, they have a lot
>>>> of
>>>> stalk to them. The stalk looking a little like celery. And not too
>>>> much
>>>> frond. I have been looking at recipes but see no use for the stalk!
>>>> One
>>>> recipe from Giada has you cut up the fronds and sprinkle over the
>>>> roasted
>>>> bulbs. But I see no mention of the stalks.
>>>>
>>>> Can I do anything with these? Or do I just have to toss them?
>>>
>>> Here's the best fennel recipe I have, and it's wonderful:
>>>
>>> Finochi alla Giudia
>>> > -------------------------------------------------------------------------
>>> Ingredients:
>>>
>>> 4 bulbs fennel, without tops
>>> 4 Tbsp. olive oil
>>> 4 cloves garlic, cut 1/4" dice
>>> 1/2 cup water
>>> salt and pepper
>>>
>>> Directions:
>>>
>>> Preparing the fennel:
>>> Discard any hard or bruised outer layers of the bulbs. Trim away
>>> darkened base. Cut bulb in half lengthwise, then cut into julienne
>>> strips between 1/4 and 1/2 inch wide.
>>>
>>> Cooking the garlic:
>>> Heat the oil in a large skillet over medium heat. Add the garlic, turn
>>> heat to low, and cook about 8 minutes, or until pieces are pale blond.
>>> Take care not to cook beyond a golden color or the garlic will become
>>> bitter. Immediately scoop out garlic and reserve.
>>>
>>> Cooking the fennel:
>>> Have a platter warming in a slow oven. Turn the heat up to medium high
>>> and add the fennel to the pan the garlic was cooked in. Sauté about 10
>>> minutes, turning the pieces so they become golden brown on all sides.
>>> Once fennel is browned, add water to pan and sprinkle with salt and
>>> pepper. Cover pan tightly and cook over medium-low heat for five to 8
>>> minutes, or until fennel is tender (Note: I find that it takes
>>> considerably longer than this to get the fennel nice and tender. Longer
>>> cooking seems to develop the flavor more, too. 20 - 30 minutes may not
>>> be excessive.) Uncover pan and boil away any remaining liquid.
>>>
>>> Remove fennel to heated platter and sprinkle garlic over. Serve
>>> immediately.
>>>
>>> Notes:
>>>
>>> Wonderful with sauteéd veal dishes. Good cold too; could be served at a
>>> picnic.
>>
>> Thanks but that still doesn't address the question I asked. I know how
>> to cook the bulbs.
>
> He did! The recipe he gave is for ...
>
> "> 4 bulbs fennel, without tops"

Ack! I phrased that wrong. I meant that I asked how to cook the *stalks*.
I know how to cook the bulbs.

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> > wrote in message
>>> ...
>>>> On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove, the
>>>> attention queen wrote:
>>>>
>>>>> I'm sure I will get grief for asking this but I will anyway. I want
>>>>> to make
>>>>>
>>>>> roasted fennel.
>>>>>
>>>> Why do I know you didn't even search for any recipes on your own? I
>>>> know, I know: "I wanted 'tried and true' recipes and input from fellow
>>>> posters so I can have more attention."
>>>
>>> I did search and didn't come up with anything at first. Took me about a
>>> half an hour to get anything. Seems that the stalks are not commonly
>>> used. But they can be.
>>
>> But why should you go there first, where there are experienced and
>> knowledgeable people here, who post in a cooking group because they enjoy
>> cooking and talking about it. This is nonsense!
>
> Apparently not too many here are knowledgeable about fennel stalks. A few
> did give me an answer but most just spoke ill of me or gave me the grief I
> was expecting. I don't think they are here to discuss food at all.

Ad hominem, explained:

" attacking an opponent's character rather than answering ..."

"Ad hominems are used by immature and/or unintelligent people
because they are unable to counter their opponent using logic and
intelligence."




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

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Dave Smith" > wrote in message
>>> ...
>>>> On 2013-10-16 2:51 PM, Pico Rico wrote:
>>>>
>>>>>
>>>>>
>>>>> I didn't see the original post. I KF's Julie long ago. Sadly, I keep
>>>>> seeing her threads anyway since people seem compelled to crane their
>>>>> necks
>>>>> at the scene of an accident.
>>>>>
>>>>>
>>>>
>>>>
>>>> What's worse? Is it Julie's desperate demands for attention or people
>>>> bothering to respond to her as if she was a normal person?
>>>
>>> Tell me Dave... What's wrong with my asking a food related question on
>>> a food newsgroup? Isn't that what this is for? I didn't say anything
>>> off the wall, weird, didn't complain, I don't think I mentioned my
>>> family or any of the other things ya'll complain about that I do. What
>>> is abnormal about asking how to use fennel stalks? Had I found anything
>>> right away in my initial search, I wouldn't have asked. But I didn't.
>>> So I did.
>>
>> But he doesn't come here to talk about cooking! He comes here to moan
>> about his surgery - over and over and over - and complain about his
>> unfortunate relatives who are not here to defend themselves. He writes
>> reams about them so I don't know why you are worried about anything he
>> says. He is a hypocrite who thinks he sounds big!
>
> Oh I'm not worried. Just curious about his seeming fascination of me.

lol good point.


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

In article >, says...
>

> >> I did search and didn't come up with anything at first. Took me about a
> >> half an hour to get anything.

Really? a google search on "fennel stalks" produces 378,000 results
in 0.22 seconds, and the first page of results all look useful.

Janet UK

In article >,
says...

>
> "Ad hominems are used by immature and/or unintelligent people
> because they are unable to counter their opponent using logic and
> intelligence."

Sums you up perfectly.

Janet UK

"Janet" > wrote in message
t...
> In article >,
> says...
>
>>
>> "Ad hominems are used by immature and/or unintelligent people
>> because they are unable to counter their opponent using logic and
>> intelligence."
>
> Sums you up perfectly.


lololol I take it you were looking in the mirror when you said that LOLOLOL

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

"Ophelia" > wrote in message
...
>
> "Janet" > wrote in message
> t...
>> In article >,
>> says...
>>
>>>
>>> "Ad hominems are used by immature and/or unintelligent people
>>> because they are unable to counter their opponent using logic and
>>> intelligence."
>>
>> Sums you up perfectly.
>
>
> lololol I take it you were looking in the mirror when you said that
> LOLOLOL

Just to add, given that you are the most prolific user of ad hominens, that
was really very funny))))))))) At least we know that YOU read it now; you
have NO excuse) LOL

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

On Wednesday, October 16, 2013 9:33:20 PM UTC-5, Julie Bove wrote:
>
> > wrote in message
>
> ...
>
> > On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove, the attention
>
> > queen wrote:
>
> >
>
> >> I'm sure I will get grief for asking this but I will anyway. I want to
>
> >> make
>
> >>
>
> >> roasted fennel.
>
> >>
>
> > Why do I know you didn't even search for any recipes on your own? I know,
>
> > I know: "I wanted 'tried and true' recipes and input from fellow posters
>
> > so I can have more attention."
>
>
>
> I did search and didn't come up with anything at first. Took me about a
>
> half an hour to get anything.
>
>
Baloney.

On Thursday, October 17, 2013 3:29:21 AM UTC-5, Ophelia wrote:
> "Julie Bove" > wrote in message
>
> >
>
> > I did search and didn't come up with anything at first. Took me about a
>
> > half an hour to get anything. Seems that the stalks are not commonly
>
> > used. But they can be.
>
>
>
> But why should you go there first, where there are experienced and
>
> knowledgeable people here, who post in a cooking group because they enjoy
>
> cooking and talking about it. This is nonsense!
>
>
No, it's not and you are as stupid as this silly cow is.

On Thursday, October 17, 2013 7:09:57 AM UTC-5, Janet wrote:
>
> In article >, says...
>
> >
>
>
>
> > >> I did search and didn't come up with anything at first. Took me about a
>
> > >> half an hour to get anything.
>
>
>
> Really? a google search on "fennel stalks" produces 378,000 results
>
> in 0.22 seconds, and the first page of results all look useful.
>
>
>
> Janet UK
>
>
Exactly, that cow never searches anything.

> wrote in message
...
> On Wednesday, October 16, 2013 9:33:20 PM UTC-5, Julie Bove wrote:
>>
>> > wrote in message
>>
>> ...
>>
>> > On Tuesday, October 15, 2013 11:53:19 PM UTC-5, Julie Bove, the
>> > attention
>>
>> > queen wrote:
>>
>> >
>>
>> >> I'm sure I will get grief for asking this but I will anyway. I want
>> >> to
>>
>> >> make
>>
>> >>
>>
>> >> roasted fennel.
>>
>> >>
>>
>> > Why do I know you didn't even search for any recipes on your own? I
>> > know,
>>
>> > I know: "I wanted 'tried and true' recipes and input from fellow
>> > posters
>>
>> > so I can have more attention."
>>
>>
>>
>> I did search and didn't come up with anything at first. Took me about a
>>
>> half an hour to get anything.
>>
>>
> Baloney.
>

Awww aren't you clever.

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

> wrote in message
...
> On Thursday, October 17, 2013 3:29:21 AM UTC-5, Ophelia wrote:
>> "Julie Bove" > wrote in message
>>
>> >
>>
>> > I did search and didn't come up with anything at first. Took me about
>> > a
>>
>> > half an hour to get anything. Seems that the stalks are not commonly
>>
>> > used. But they can be.
>>
>>
>>
>> But why should you go there first, where there are experienced and
>>
>> knowledgeable people here, who post in a cooking group because they enjoy
>>
>> cooking and talking about it. This is nonsense!
>>
>>
> No, it's not and you are as stupid as this silly cow is.

Ahh I understand your mistake! You don't believe there are knowledgeable
and experienced people posting here. That explains a LOT!


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

> wrote in message
...
> On Thursday, October 17, 2013 7:09:57 AM UTC-5, Janet wrote:
>>
>> In article >, says...
>>
>> >
>>
>>
>>
>> > >> I did search and didn't come up with anything at first. Took me
>> > >> about a
>>
>> > >> half an hour to get anything.
>>
>>
>>
>> Really? a google search on "fennel stalks" produces 378,000 results
>>
>> in 0.22 seconds, and the first page of results all look useful.
>>
>>
>>
>> Janet UK
>>
>>
> Exactly, that cow never searches anything.

lol and you never cook anything


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

In article >,
Julie Bove > wrote:
>
>"Ophelia" > wrote in message
...
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Cheri" > wrote in message
>>> ...
>>>
>>>> Sounds like mine. It defrosts quickly, so I freeze it these days.
>>>
>>> I don't know why I didn't think to freeze cooked meat before. I think it
>>> only dawned on me after I bought the frozen, cooked hamburger patties. I
>>> dislike frozen raw meat. I did used to keep some in the freezer because
>>> I can't always get out to the store but... I always forgot to defrost it
>>> and most meat doesn't cook well from frozen. But cooked meat, and
>>> especially bacon is much quicker to defrost...assuming that it is
>>> packaged in individual portions. And you can also reheat most frozen
>>> meats from the frozen state.
>>
>> I freeze most meat raw and it defrosts fast in the microwave. I do freeze
>> cooked meat, mostly portions to eat later, and I always cook ground meat
>> because I don't trust that it will be safe hanging around.
>
>I've tried that but I'm big into food texture and the texture just doesn't
>seem the same once it has been in the microwave. I just find it easier at
>least these days to freeze it cooked. Husband is pretty much the only one
>eating meat here now. I eat a small amount of beef and once in a while
>bacon or turkey. But nothing else.

I don't defrost meat in the microwave, but if I'm in a hurry, I'll flip
over a large frying pan and lay the meat (in a plastic bag) on the back
of the frying pan. Turn it a few times, and it doesn't take much time
at all to defrost. Naturally, this works better with thin pieces.

Cindy Hamilton

--

In article >,
Julie Bove > wrote:
>
>I suppose your family is perfect though. Is that why you don't post of
>them? They are sooooo perfect it would make the rest of us hang our heads
>in shame. Right? And you probably cooked dinner tonight in your perky
>little dress with the 18"waist, your perfectly starched white apron, pearls
>and high heels. Right?
>

Until I looked up and saw you were replying to a woman, I was picturing
Sheldon or somebody dressed like Donna Reed. Brought a tear to my eye,
it did.

Cindy Hamilton
--

"Cindy Hamilton" > wrote in message
news
> In article >,
> Julie Bove > wrote:
>>
>>I suppose your family is perfect though. Is that why you don't post of
>>them? They are sooooo perfect it would make the rest of us hang our heads
>>in shame. Right? And you probably cooked dinner tonight in your perky
>>little dress with the 18"waist, your perfectly starched white apron,
>>pearls
>>and high heels. Right?
>>
>
> Until I looked up and saw you were replying to a woman, I was picturing
> Sheldon or somebody dressed like Donna Reed. Brought a tear to my eye,
> it did.

Oh what a let down ... there there! We could always ask Sheldon to help,
but does he have an 18 " waist ...?

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

On 10/17/2013 9:12 AM, Cindy Hamilton wrote:
> In article >,
> Julie Bove > wrote:
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>>
>>>> "Cheri" > wrote in message
>>>> ...
>>>>
>>>>> Sounds like mine. It defrosts quickly, so I freeze it these days.
>>>>
>>>> I don't know why I didn't think to freeze cooked meat before. I think it
>>>> only dawned on me after I bought the frozen, cooked hamburger patties. I
>>>> dislike frozen raw meat. I did used to keep some in the freezer because
>>>> I can't always get out to the store but... I always forgot to defrost it
>>>> and most meat doesn't cook well from frozen. But cooked meat, and
>>>> especially bacon is much quicker to defrost...assuming that it is
>>>> packaged in individual portions. And you can also reheat most frozen
>>>> meats from the frozen state.
>>>
>>> I freeze most meat raw and it defrosts fast in the microwave. I do freeze
>>> cooked meat, mostly portions to eat later, and I always cook ground meat
>>> because I don't trust that it will be safe hanging around.
>>
>> I've tried that but I'm big into food texture and the texture just doesn't
>> seem the same once it has been in the microwave. I just find it easier at
>> least these days to freeze it cooked. Husband is pretty much the only one
>> eating meat here now. I eat a small amount of beef and once in a while
>> bacon or turkey. But nothing else.
>
> I don't defrost meat in the microwave, but if I'm in a hurry, I'll flip
> over a large frying pan and lay the meat (in a plastic bag) on the back
> of the frying pan. Turn it a few times, and it doesn't take much time
> at all to defrost. Naturally, this works better with thin pieces.
>
> Cindy Hamilton
>
I don't like using the microwave for thawing, either. If it's wrapped
well you can thaw meat pretty quickly by placing it in a pan of COLD water.

Jill

On 10/17/2013 4:37 AM, Ophelia wrote:
>
> "sf" > wrote in message
> ...
>> On Wed, 16 Oct 2013 17:08:43 -0700 (PDT),
>> wrote:
>>
>>> It will last longer in the fridge cooked than raw.
>>
>> No it won't. If it's cooked hubby eats it. If it's not cooked it's
>> likely to last longer and I put it in the freezer if I think time will
>> be an issue.
>
> Ahhhh you see? They don't take into account a bacon loving hubby ...
>
>
Or a bacon-loving ME!

Jill

"jmcquown" > wrote in message
...
> On 10/17/2013 9:12 AM, Cindy Hamilton wrote:
>> In article >,
>> Julie Bove > wrote:
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>> "Julie Bove" > wrote in message
>>>> ...
>>>>>
>>>>> "Cheri" > wrote in message
>>>>> ...
>>>>>
>>>>>> Sounds like mine. It defrosts quickly, so I freeze it these days.
>>>>>
>>>>> I don't know why I didn't think to freeze cooked meat before. I think
>>>>> it
>>>>> only dawned on me after I bought the frozen, cooked hamburger patties.
>>>>> I
>>>>> dislike frozen raw meat. I did used to keep some in the freezer
>>>>> because
>>>>> I can't always get out to the store but... I always forgot to defrost
>>>>> it
>>>>> and most meat doesn't cook well from frozen. But cooked meat, and
>>>>> especially bacon is much quicker to defrost...assuming that it is
>>>>> packaged in individual portions. And you can also reheat most frozen
>>>>> meats from the frozen state.
>>>>
>>>> I freeze most meat raw and it defrosts fast in the microwave. I do
>>>> freeze
>>>> cooked meat, mostly portions to eat later, and I always cook ground
>>>> meat
>>>> because I don't trust that it will be safe hanging around.
>>>
>>> I've tried that but I'm big into food texture and the texture just
>>> doesn't
>>> seem the same once it has been in the microwave. I just find it easier
>>> at
>>> least these days to freeze it cooked. Husband is pretty much the only
>>> one
>>> eating meat here now. I eat a small amount of beef and once in a while
>>> bacon or turkey. But nothing else.
>>
>> I don't defrost meat in the microwave, but if I'm in a hurry, I'll flip
>> over a large frying pan and lay the meat (in a plastic bag) on the back
>> of the frying pan. Turn it a few times, and it doesn't take much time
>> at all to defrost. Naturally, this works better with thin pieces.
>>
>> Cindy Hamilton
>>
> I don't like using the microwave for thawing, either. If it's wrapped
> well you can thaw meat pretty quickly by placing it in a pan of COLD
> water.

Hmm does your unit have a special defrost thingy?

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

"jmcquown" > wrote in message
...
> On 10/17/2013 4:37 AM, Ophelia wrote:
>>
>> "sf" > wrote in message
>> ...
>>> On Wed, 16 Oct 2013 17:08:43 -0700 (PDT),
>>> wrote:
>>>
>>>> It will last longer in the fridge cooked than raw.
>>>
>>> No it won't. If it's cooked hubby eats it. If it's not cooked it's
>>> likely to last longer and I put it in the freezer if I think time will
>>> be an issue.
>>
>> Ahhhh you see? They don't take into account a bacon loving hubby ...
>>
>>
> Or a bacon-loving ME!

LOL I never thought of that!!!

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

On 10/17/2013 9:31 AM, Cindy Hamilton wrote:
> In article >,
> Julie Bove > wrote:
>>
>> I suppose your family is perfect though. Is that why you don't post of
>> them? They are sooooo perfect it would make the rest of us hang our heads
>> in shame. Right? And you probably cooked dinner tonight in your perky
>> little dress with the 18"waist, your perfectly starched white apron, pearls
>> and high heels. Right?
>>
>
> Until I looked up and saw you were replying to a woman, I was picturing
> Sheldon or somebody dressed like Donna Reed. Brought a tear to my eye,
> it did.
>
> Cindy Hamilton
>
Hey! I always wear a dress, an apron, pearls and high heels when I
cook! Sadly, my waist is 25 inches, not 18.

Jill [Cleaver] McQuown

"jmcquown" > wrote in message
...
> On 10/17/2013 9:31 AM, Cindy Hamilton wrote:
>> In article >,
>> Julie Bove > wrote:
>>>
>>> I suppose your family is perfect though. Is that why you don't post of
>>> them? They are sooooo perfect it would make the rest of us hang our
>>> heads
>>> in shame. Right? And you probably cooked dinner tonight in your perky
>>> little dress with the 18"waist, your perfectly starched white apron,
>>> pearls
>>> and high heels. Right?
>>>
>>
>> Until I looked up and saw you were replying to a woman, I was picturing
>> Sheldon or somebody dressed like Donna Reed. Brought a tear to my eye,
>> it did.
>>
>> Cindy Hamilton
>>
> Hey! I always wear a dress, an apron, pearls and high heels when I cook!
> Sadly, my waist is 25 inches, not 18.
>
> Jill [Cleaver] McQuown

lol Well, in the event of nothing better showing up ...

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

On 10/17/2013 11:04 AM, Ophelia wrote:
>
> "jmcquown" > wrote

>> I don't like using the microwave for thawing, either. If it's wrapped
>> well you can thaw meat pretty quickly by placing it in a pan of COLD
>> water.
>
> Hmm does your unit have a special defrost thingy?

They probably all do, but I wouldn't defrost meat in it, myself.
I don't need it to be warmish, ick.

A pot of cold water, as Jill says. Works pretty darned fast.

nancy

"Nancy Young" > wrote in message
...
> On 10/17/2013 11:04 AM, Ophelia wrote:
>>
>> "jmcquown" > wrote
>
>>> I don't like using the microwave for thawing, either. If it's wrapped
>>> well you can thaw meat pretty quickly by placing it in a pan of COLD
>>> water.
>>
>> Hmm does your unit have a special defrost thingy?
>
> They probably all do, but I wouldn't defrost meat in it, myself.
> I don't need it to be warmish, ick.

Ahh I see the problem. I weigh it, punch the weight in and the machine
times it. Mine is always still very cold and I've *never* felt it warm.

> A pot of cold water, as Jill says. Works pretty darned fast.



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

On 10/17/2013 11:22 AM, Ophelia wrote:
>
> "Nancy Young" > wrote

>> They probably all do, but I wouldn't defrost meat in it, myself.
>> I don't need it to be warmish, ick.
>
> Ahh I see the problem. I weigh it, punch the weight in and the machine
> times it. Mine is always still very cold and I've *never* felt it warm.

Gotcha. I guess I have felt that things were warmish when I
have defrosted them in the microwave.

Perhaps if I was desperate to have something defrosted immediately,
I'd use the microwave. But meat doesn't take all that long in water,
depending on the size, naturally.

nancy

On Wed, 16 Oct 2013 21:53:17 -0700, "Cheri" >
wrote:

> "sf" > wrote in message
> ...
> > On Wed, 16 Oct 2013 17:08:43 -0700 (PDT),
> > wrote:
> >
> >> It will last longer in the fridge cooked than raw.
> >
> > No it won't. If it's cooked hubby eats it. If it's not cooked it's
> > likely to last longer and I put it in the freezer if I think time will
> > be an issue.
> >
> > --
> > Food is an important part of a balanced diet.
>
>
> Sounds like mine. It defrosts quickly, so I freeze it these days.
>
I also cut them into the pieces I visualize using them in, so I
defrost them just long enough that they aren't a solid block and into
the pan they go. My favorite way to use them is in carbonara.

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

"Nancy Young" > wrote in message
...
> On 10/17/2013 11:22 AM, Ophelia wrote:
>>
>> "Nancy Young" > wrote
>
>>> They probably all do, but I wouldn't defrost meat in it, myself.
>>> I don't need it to be warmish, ick.
>>
>> Ahh I see the problem. I weigh it, punch the weight in and the machine
>> times it. Mine is always still very cold and I've *never* felt it warm.
>
> Gotcha. I guess I have felt that things were warmish when I
> have defrosted them in the microwave.
>
> Perhaps if I was desperate to have something defrosted immediately,
> I'd use the microwave. But meat doesn't take all that long in water,
> depending on the size, naturally.

Oh yes! I only use it for big stuff, like a joint or a chicken that I need
to cook that day. Smaller stuff doesn't need it. Also, I could never
envisage defrosting something on the simple 'defrost' setting. I reckon
that is asking for warm food and I totally agree ... ick!


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

On Thu, 17 Oct 2013 13:12:37 GMT, (Cindy Hamilton)
wrote:

> I don't defrost meat in the microwave, but if I'm in a hurry, I'll flip
> over a large frying pan and lay the meat (in a plastic bag) on the back
> of the frying pan. Turn it a few times, and it doesn't take much time
> at all to defrost. Naturally, this works better with thin pieces.

I've found my counter does the job very well, now that I have granite.

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

On Thu, 17 Oct 2013 09:37:59 +0100, "Ophelia" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Wed, 16 Oct 2013 17:08:43 -0700 (PDT),
> > wrote:
> >
> >> It will last longer in the fridge cooked than raw.
> >
> > No it won't. If it's cooked hubby eats it. If it's not cooked it's
> > likely to last longer and I put it in the freezer if I think time will
> > be an issue.
>
> Ahhhh you see? They don't take into account a bacon loving hubby ...

)

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

On Thu, 17 Oct 2013 13:09:57 +0100, Janet > wrote:

> In article >, says...
> >
>
> > >> I did search and didn't come up with anything at first. Took me about a
> > >> half an hour to get anything.
>
> Really? a google search on "fennel stalks" produces 378,000 results
> in 0.22 seconds, and the first page of results all look useful.
>

You haven't figured out after all your time on the internet that the
hits depend on which search engine you used, how the query was
phrased, your search history and which continent you're located on?
You also seem not to realize that only a fraction of those 378,000 so
called "hits" will actually address the query, if it was phrased
correctly. The rest are fringe related at best, based on one or more
words used in the query.

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