"Ophelia" > wrote in message
...

> I have tried but I really don't like the whole wheat! It aint'
> natural <g> My pasta is 00 flour and eggs!!! Odd, because I make only
> wholewheat bread with added granary and seeds.
>
> --

I don't like straight whole wheat either. Nor as pizza crust. Though
I've tried to like it. What I do with WW pasta when I have it around is
add some so it is about 1/3 or less of the total with regular pasta and
then I like it.

"Gus" > wrote in
:

> I would like to ask her, but unfortunately not possible. I
> wonder what she would have said. Probably that's what her
> mother did. She was very much into routine and doing things
> the same all the time. And she was definitely WASPish. She
> said her ancestors we English, Scot-Irish, German. She
> was Methodist (or Presbyterian?) for many years which caused
> some consternation in my Dad's Slovak very catholic family.

My mother was French-Canadian, well educated, practiced no religion
whatsoever, and still she broke the spaghetti into two. I can see
two reasons:

1. With small children, it's easier for them to eat the spaghetti
that way. I still do that and no one complains.

2. You can use a smaller pot to cook the noodles.

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

jmcquown wrote:
>
> As a wee child I remember my mom scraping the burnt spots off of toast
> with a knife. It must have been a defective toaster.

If you have an old loaf with bent corners on the bread, they will burn
sometimes.

G.

"Ophelia" > wrote in message
...
> "Julie Bove" > wrote in message

>> Maybe we could get just one really super long piece!
>
> lol I have heard of something like that but not seen it

You ever see "Lady and the Tramp"?

"Gary" > wrote in message
...

> If you break the pasta, you get more pasta marrow in your soup.
> G.

I hate to think what you do with animal crackers.

Gus wrote:
>
> Do you ever put tomato slices in your grilled cheese? At the
> restaurant, some people would request grilled tomato in their grilled
> cheese. I tried it, and it was quite good. Prefer it that way now.

You win, Gus! Put just a thin slice of tomato on a grilled cheese
sandwich and you've taken it over the top! So much better.

G.

"Julie Bove" > wrote in message
...

> I put mine in a bag with a little olive oil. Never goes gooey. I
> would think in water it would soak up the water and get mushy.
>
> I would never throw out toast. I grew up with bad toasters that
> always burned it. I learned to scrape. Haven't had to do that in
> many years.

Me too. I save even blackened toast. Scrape off the black. And save
and break up and use for "croutons" in salad or put in soup as a
"cracker".

Olive oil sounds like a good idea, but I'd be afraid of the extra
calories though.

jmcquown wrote:
>
> Rice A Roni is known as the "San Francisco treat" (I can't think of a
> reason why, other than a marketing gimmick). Gary typed "sf treat",
> abbreviating San Francisco, not sf the person who posts here.

You evidently missed my old post several weeks ago where I was teasing
sf about rice-a-roni. That's why I typed "sf treat." She won't eat
that, it's below her.

G.

"jmcquown" > wrote in message
...
> On 12/22/2013 9:43 AM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 12/22/2013 9:22 AM, Ophelia wrote:
>>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>>> On Sun, 22 Dec 2013 13:30:00 -0000, "Ophelia"
>>>>> > wrote:
>>>>>
>>>>>>
>>>>>>
>>>>>> "Gary" > wrote in message
>>>>>> ...
>>>>>> > Ophelia wrote:
>>>>>> >>
>>>>>> > < pasta>
>>>>>> >> No never, but you can't fry it from the dry state, surely. It
>>>>>> needs >> to
>>>>>> >> have
>>>>>> >> been boiled first yes?
>>>>>> >
>>>>>> > Not if you make Rice a Roni, the sf treat. You fry the rice and
>>>>>> pasta
>>>>>> > in oil until the pasta browns, then you add flavor and water to
>>>>>> > finish.
>>>>>>
>>>>>> Hmm odd!
>>>>>
>>>>> Not really, it's the technique used to make pilaf.
>>>>> http://indieculinary.com/2012/03/11/the-pilaf-method/
>>>>
>>>> OK but do you not think rice and macaroni (if that is what it is?) is
>>>> carb overload?
>>>>
>>> It's not macaroni per se. It's small bits of straight pasta, like
>>> spaghetti but about the length of a grain of rice.
>>
>> Ahh I see! Thanks. Does it have flavour or only what you add?
>>
>>
> Rice-A-Roni is one of those things you'd find in the middle aisles of the
> supermarket. It's a convenience food.

Ahhhh one of 'those'

> It comes with a packet of powdered "seasoning" (mostly salt, I expect).
> Comes in chicken flavour, beef, gosh I don't know what all they offer
> these days. After browning the rice/pasta in a little oil, add water and
> stir in the seasoning. Cover and simmer.

I see. Thank you

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

"Gus" > wrote in message
...
> "Ophelia" > wrote in message
> ...
>> I simply don't understand that way of storing dried foods. Unless he
>> means it's leftovers?
>
> yes, leftover. I always have some leftover. I think the key is keep the
> noodles moist. Just a dash of water.
>
> speaking of storing, another thing my ex was aghast at-- she was aghast a
> lot of things I did when we first started living together-- was that I did
> not put all my pasta in plastic containers, and just left it in the box
> sometimes taped shut, sometimes the flap thing worked... She said in Las
> Vegas, they had trouble with weevils and she had to put hers in containers
> or they would quickly get contaminated. She was in a middle class
> neighborhood, not living in some dump. I've never had a problem. Not here,
> Denver, Boston, nor in Erie PA. I never use a whole box and always have
> leftover; I just leave it in the box till next time, which could be a few
> weeks.

As she said, it depends where you live. Here I have no worries but when I
lived in Malta there were weevils in so many things if you weren't very
careful.

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

On 12/22/2013 10:44 AM, Gus wrote:
> "Gary" > wrote in message
> ...
>> Julie Bove wrote:
>>>
>>> I was once at my friend's house and her mom's BF was fixing to boil the
>>> spaghetti in a skillet. Said it would cook faster. We all had a
>>> laugh at
>>> that.
>>
>> When I first got married, the wife didn't know how to cook. One day,
>> she decided to make "ham and cabbage" which I had mentioned that I
>> liked. She started and a long, LONG time went by. I eventually walked
>> into the kitchen and saw her standing at the stove trying to cook
>> this. It wasn't working well and she was upset.
>>
>> She didn't know to cut the cabbage into wedges first. She had a whole
>> head of cabbage sitting in a 1 quart saucepan of water...only about
>> half of it submerged. She had been standing there forever turning the
>> head of cabbage so all could cook eventually. hahahaha
>>
>> I told her, "Honey, you're supposed to cut it up first." LOL!
>>
>> That said though, she learned how to cook very quickly and became a
>> very good one within a couple of years.
>>
>> G.
>
>
> Must have been in "The days before the Internet..." The internet has
> changed everything.
>
> How did she not know to cut it up? Where did she grow up? Had she not
> ever seen anyone cook?

Definitely pre-internet, Gus. My mother didn't know how to cook when
she got married in 1951. Her mother cooked, her sister (my aunt Jean,
who was legally blind) was a wonderful cook. Mom just wasn't
interested. So she was given a Betty Crocker cookbook. She cooked
because that's what housewives of that era were expected to do.

As soon as possible she latched onto Freezer Queen [brand] frozen family
size entrees (think paper thin slices of pressed turkey or beef in
gravy), Minute Rice, instant mashed potatoes.

I sometimes refer to my mom as the "Freezer Queen", but fondly. She'd
have been the first one to tell you how much she hated to cook.

Jill

"Michel Boucher" > wrote in message
...
> "Gus" > wrote in
> :
>
>> I would like to ask her, but unfortunately not possible. I
>> wonder what she would have said. Probably that's what her
>> mother did. She was very much into routine and doing things
>> the same all the time. And she was definitely WASPish. She
>> said her ancestors we English, Scot-Irish, German. She
>> was Methodist (or Presbyterian?) for many years which caused
>> some consternation in my Dad's Slovak very catholic family.
>
> My mother was French-Canadian, well educated, practiced no religion
> whatsoever, and still she broke the spaghetti into two. I can see
> two reasons:
>
> 1. With small children, it's easier for them to eat the spaghetti
> that way. I still do that and no one complains.
>
> 2. You can use a smaller pot to cook the noodles.

I think everyone does what is most convenient to themselves. Just as it
should be)

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

"Gus" > wrote in message
...
> "Ophelia" > wrote in message
> ...
>> "Julie Bove" > wrote in message
>
>>> Maybe we could get just one really super long piece!
>>
>> lol I have heard of something like that but not seen it
>
> You ever see "Lady and the Tramp"?

No I haven't

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

Gary wrote:
>
> sf wrote:
> >
> > I wouldn't eat that boxed stuff unless you paid me a lot of money.
> > Forget about carbs. The thought of combining pasta and rice is
> > revolting enough as it is.
>
> I disagree. I so rarely eat rice a roni but whenever I do, it's good
> tasting.
>
> G.

And the difference is that you are browning the pasta first. I brown
it in butter. Gives a different flavor. I'll bet in real life you've
never even tried the darn stuff.

G.

On Sat, 21 Dec 2013 21:33:44 -0800 (PST),
wrote:

>On Saturday, December 21, 2013 8:50:00 AM UTC-6, Johnny Tofu wrote:
>> My mom did that. I was fascinated when we went out to eat at Serafini's
>>
>> Italian Restaurant and the spaghetti was really long and you had to
>>
>> twirl it on a fork to eat it. Made going out even more special; we
>>
>> didn't very often. I think it tasted better, and was more fun... Now, I
>>
>> consider it a sacrilege to break it, and never do. I'm not sure why she
>>
>> did. What is the point? When you put it in hot water it soon loses it's
>>
>> firmness and fits in the pot fairly quickly. My mom never made it
>>
>> without breaking it.
>
>Probably her pan wasn't big enough to accommodate the spaghetti. I dunno, why worry about WOPS anyway?

Even the WOPs know to store ****ghetti coat lightly with olivia
earl... stored in water makes liberry pasta.

On 12/22/2013 11:14 AM, Ophelia wrote:
>
>
> "Gus" > wrote in message
> ...
>> "Ophelia" > wrote in message
>> ...
>>> "Julie Bove" > wrote in message
>>
>>>> Maybe we could get just one really super long piece!
>>>
>>> lol I have heard of something like that but not seen it
>>
>> You ever see "Lady and the Tramp"?
>
> No I haven't
>
It's a Walt Disney cartoon movie. There is a scene with two dogs (one
hoity toity, aka Lady, the other a mutt, Tramp) eating their way towards
each other via a long strand of spaghetti. It's supposed to be romantic.

I've seen ads recently for some brand of pasta where they show the same
scene with two humans. Before they can eat their way into a kiss (ugh!)
the pasta breaks.

Jill

"jmcquown" > wrote in message
...
> On 12/22/2013 11:14 AM, Ophelia wrote:
>>
>>
>> "Gus" > wrote in message
>> ...
>>> "Ophelia" > wrote in message
>>> ...
>>>> "Julie Bove" > wrote in message
>>>
>>>>> Maybe we could get just one really super long piece!
>>>>
>>>> lol I have heard of something like that but not seen it
>>>
>>> You ever see "Lady and the Tramp"?
>>
>> No I haven't
>>
> It's a Walt Disney cartoon movie. There is a scene with two dogs (one
> hoity toity, aka Lady, the other a mutt, Tramp) eating their way towards
> each other via a long strand of spaghetti. It's supposed to be romantic.
>
> I've seen ads recently for some brand of pasta where they show the same
> scene with two humans. Before they can eat their way into a kiss (ugh!)
> the pasta breaks.

Hmm I think I would prefer to see the dogs! I know of the film but had
never seen it. Thanks

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

On Sun, 22 Dec 2013 06:47:22 -0800, sf > wrote:

snip
The thought of combining pasta and rice is
>revolting enough as it is.

The pasta that is used is vermicelli. I sometimes make a pilaf
using rice and orzo. I brown them in some butter with some chopped
onions and maybe garlic, add broth of choice, maybe some mushrooms and
simmer until the liquid is absorbed and rice is tender. Maybe stir in
some parsley and/or green onions at the end. The combination of orzo
and rice isn't noticeably pasta, you just know it is a little
different. it just makes a nice change from the usual. You can see by
the above that you can change seasonings etc., to suit you.
I've never eaten Rice a Roni, but I am guessing it is somewhat similar
to what I make.
Janet US

On 12/22/2013 10:34 AM, Gus wrote:
> "Ophelia" > wrote in message
> ...
>> I simply don't understand that way of storing dried foods. Unless he
>> means it's leftovers?
>
> yes, leftover. I always have some leftover. I think the key is keep
> the noodles moist. Just a dash of water.
>
> speaking of storing, another thing my ex was aghast at-- she was aghast
> a lot of things I did when we first started living together-- was that I
> did not put all my pasta in plastic containers, and just left it in the
> box sometimes taped shut, sometimes the flap thing worked... She said in
> Las Vegas, they had trouble with weevils and she had to put hers in
> containers or they would quickly get contaminated. She was in a middle
> class neighborhood, not living in some dump. I've never had a problem.
> Not here, Denver, Boston, nor in Erie PA. I never use a whole box and
> always have leftover; I just leave it in the box till next time, which
> could be a few weeks.

Dried pasta left in the box has always worked fine for me. I've lived
in the southern US all of my adult life. Weevils get into flour,
cornmeal, things like that. Those need to be stored properly in sealed
containers (or stored in the freezer). Dried pasta? Nope.

Jill

On 12/22/2013 11:50 AM, Janet Bostwick wrote:
> On Sun, 22 Dec 2013 06:47:22 -0800, sf > wrote:
>
> snip
> The thought of combining pasta and rice is
>> revolting enough as it is.
>
> The pasta that is used is vermicelli. I sometimes make a pilaf
> using rice and orzo. I brown them in some butter with some chopped
> onions and maybe garlic, add broth of choice, maybe some mushrooms and
> simmer until the liquid is absorbed and rice is tender. Maybe stir in
> some parsley and/or green onions at the end. The combination of orzo
> and rice isn't noticeably pasta, you just know it is a little
> different. it just makes a nice change from the usual. You can see by
> the above that you can change seasonings etc., to suit you.
> I've never eaten Rice a Roni, but I am guessing it is somewhat similar
> to what I make.
> Janet US
>
Ah, that's right! It's vermicelli. BTW and FYI, you really don't want
to visit a vermicelli factory. Stinks to high heaven.

Jill

On Sun, 22 Dec 2013 10:36:32 -0500, jmcquown >
wrote:

> On 12/22/2013 9:51 AM, Ophelia wrote:
> >
> >
> > "sf" > wrote in message
> > ...
> >> On Sun, 22 Dec 2013 14:22:45 -0000, "Ophelia"
> >> > wrote:
> >>
> >>>
> >>>
> >>> "sf" > wrote in message
> >>> ...
> >>> > On Sun, 22 Dec 2013 13:30:00 -0000, "Ophelia"
> >>> > > wrote:
> >>> >
> >>> >>
> >>> >>
> >>> >> "Gary" > wrote in message
> >>> >> ...
> >>> >> > Ophelia wrote:
> >>> >> >>
> >>> >> > < pasta>
> >>> >> >> No never, but you can't fry it from the dry state, surely. It
> >>> >> >> needs
> >>> >> >> to
> >>> >> >> have
> >>> >> >> been boiled first yes?
> >>> >> >
> >>> >> > Not if you make Rice a Roni, the sf treat. You fry the rice and
> >>> >> > pasta
> >>> >> > in oil until the pasta browns, then you add flavor and water to
> >>> >> > finish.
> >>> >>
> >>> >> Hmm odd!
> >>> >
> >>> > Not really, it's the technique used to make pilaf.
> >>> > http://indieculinary.com/2012/03/11/the-pilaf-method/
> >>>
> >>> OK but do you not think rice and macaroni (if that is what it is?)
> >>> is carb
> >>> overload?
> >>
> >> I wouldn't eat that boxed stuff unless you paid me a lot of money.
> >> Forget about carbs. The thought of combining pasta and rice is
> >> revolting enough as it is.
> >
> > Ahh sorry! I misunderstood.
> >
> >
> Rice A Roni is known as the "San Francisco treat" (I can't think of a
> reason why, other than a marketing gimmick). Gary typed "sf treat",
> abbreviating San Francisco, not sf the person who posts here.
>
Yes, it's marketing - but it also originated in San Francisco.
http://www.ricearoni.com/About/Our_Founding_Family/


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sun, 22 Dec 2013 10:49:29 -0500, Gary > wrote:

> sf wrote:
> >
> > I wouldn't eat that boxed stuff unless you paid me a lot of money.
> > Forget about carbs. The thought of combining pasta and rice is
> > revolting enough as it is.
>
> I disagree. I so rarely eat rice a roni but whenever I do, it's good
> tasting.
>

If you had a chance to read the History link I posted, he got the idea
from the pilaf an Armenian neighbor made and added dried soup to it
later. Call if pilaf if you want, but I'm not a fan. I was put off
the entire concept of pilaf for years because I thought you *had* to
have pasta mixed in with the rice for it to be called pilaf. Thank
goodness it is only a variation and not the entire genre.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sun, 22 Dec 2013 10:11:59 -0500, "Gus" >
wrote:

> I always have some lightly salted tortilla chips in the cupboard.

Have you ever made tortilla soup? It's chicken soup with tortilla
chips added at the table.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 12/22/2013 10:57 AM, Gus wrote:
> "Gary" > wrote in message
> ...
>
>> If you break the pasta, you get more pasta marrow in your soup.
>> G.
>
> I hate to think what you do with animal crackers.
>
>
Eviscerates them, of course.

Jill

On Sun, 22 Dec 2013 10:19:17 -0500, "Gus" >
wrote:

> I swear my mom always rinsed spaghetti.

She probably did - but pasta was still a mystery back then to people
who came from a meat and potatoes background. A lot of people still
think they're supposed to plop a pile of tomato sauce on top of naked
noodles, mainly because that is way it was styled for photographing
back in the 50s-60s.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sun, 22 Dec 2013 10:30:51 -0500, "Gus" >
wrote:

> "sf" > wrote in message
> ...
>
> > To be honest, one of the reasons I haven't done it again if that I
> > like "stuff" in my soup and prefer the thickness of a creamy bean soup
> > over thin soups. That tomato soup hit the spot at the time (I wanted
> > tomato soup and a grilled cheese sandwich), but there are other soups
> > that I prefer. I'll probably make it again this winter if it gets
> > cold enough for me to crave tomato soup and grilled cheese.
> >
> > --
>
> Do you ever put tomato slices in your grilled cheese? At the
> restaurant, some people would request grilled tomato in their grilled
> cheese. I tried it, and it was quite good. Prefer it that way now.

I've done that and it was fine, but not required. The place I didn't
think I'd like tomato, but I did, is Eggs Benedict. Delicious!

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sun, 22 Dec 2013 10:34:25 -0500, "Gus" >
wrote:

> She said in
> Las Vegas, they had trouble with weevils and she had to put hers in
> containers or they would quickly get contaminated. She was in a middle
> class neighborhood, not living in some dump. I've never had a problem.
> Not here, Denver, Boston, nor in Erie PA. I never use a whole box and
> always have leftover; I just leave it in the box till next time, which
> could be a few weeks.

My dad lived in Hawaii for 10-15 years and they kept all their food
either refrigerated or frozen because of the creepy crawlie things. I
tread my uncooked pasta like you treat yours.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sun, 22 Dec 2013 10:44:14 -0500, "Gus" >
wrote:

> "Gary" > wrote in message
> ...
> > Julie Bove wrote:
> >>
> >> I was once at my friend's house and her mom's BF was fixing to boil
> >> the
> >> spaghetti in a skillet. Said it would cook faster. We all had a
> >> laugh at
> >> that.
> >
> > When I first got married, the wife didn't know how to cook. One day,
> > she decided to make "ham and cabbage" which I had mentioned that I
> > liked. She started and a long, LONG time went by. I eventually walked
> > into the kitchen and saw her standing at the stove trying to cook
> > this. It wasn't working well and she was upset.
> >
> > She didn't know to cut the cabbage into wedges first. She had a whole
> > head of cabbage sitting in a 1 quart saucepan of water...only about
> > half of it submerged. She had been standing there forever turning the
> > head of cabbage so all could cook eventually. hahahaha
> >
> > I told her, "Honey, you're supposed to cut it up first." LOL!
> >
> > That said though, she learned how to cook very quickly and became a
> > very good one within a couple of years.
> >
> > G.
>
>
> Must have been in "The days before the Internet..." The internet has
> changed everything.
>
> How did she not know to cut it up? Where did she grow up? Had she not
> ever seen anyone cook?

It could be that no one cooked cabbage in her family. Nobody in mine
did and I didn't have a clue about what to do with it.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sun, 22 Dec 2013 11:12:24 -0500, jmcquown >
wrote:

> As soon as possible she latched onto Freezer Queen [brand] frozen family
> size entrees (think paper thin slices of pressed turkey or beef in
> gravy), Minute Rice, instant mashed potatoes.

My mother was a Swanson's patron. TV dinners were on the menu every
Thursday. I hate mixed vegetables (peas, carrots for sure + green
beans?) to this day.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sat, 21 Dec 2013 21:50:37 -0800 (PST),
wrote:

>On Saturday, December 21, 2013 11:35:24 PM UTC-6, sf wrote:
>> On Sat, 21 Dec 2013 14:37:34 -1000, dsi1
>>
>> > wrote:
>>
>>
>>
>> > My Filipino friend likes to add a daub of mayo on top of his spaghetti
>>
>> > with sauce. He says that it "actually tastes pretty good." Oh really... ;-)
>>
>>
>>
>> Filipinos LOVE their mayonnaise! I only developed a taste for it
>>
>> after I'd lived on the West Coast for 10-20 years and got tired of
>>
>> custom ordering sandwiches. I still don't love it, but it doesn't
>>
>> make me feel sick (like it used to).
>
>Really? Yer a ****ing expert on Filipinos? Cuz you live in the faggot capital of the world? We had Filipinos living next to us in the ****ing 70's and he didn't need yer ****ing mayonnaise. You gross bitch.

Aboard ship Filipinos were stewards (officer's flunkies), Filipinos in
navy nomenclature were aka "Pineapples".
http://en.wikipedia.org/wiki/History...pino_Americans

On 12/22/2013 12:48 AM, Sqwertz wrote:
> On Sat, 21 Dec 2013 18:00:26 -0500, jmcquown wrote:
>
>> On 12/21/2013 11:20 AM, Ophelia wrote:
>>>
>>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Sat, 21 Dec 2013 10:03:11 -0500, pltrgyst wrote:
>>>>
>>>>> I always break it in half, as well. And it seems we can still twirl,
>>>>> fork only, with smaller bites. {shrug}
>>>>
>>>> On of the major blue box brands is selling a half-length spaghetti.
>>>> It only costs $.35 more than standard-length spaghetti.
>>>
>>> They cost more???? lolol
>>>
>> Of course! Just as canned or jarred products containing less salt cost
>> more. Believe it or not, they have to alter the production lines to
>> accomodate differences from the standard product. So the consumer pays
>> more for it at the checkout stand.
>
> Not only the production line, the manufacturers have to charge more
> because of the cost of having to pay for marketing, shelf space at the
> grocer, and the extra SKU's for a product that won't sell well.
>
> -sw
>
The Kwiki Mart dwarf knows all...

"Julie Bove" wrote:
>
> I learned to bend it as I put it in.

Hubby must be huge! LOL

>But now I have Rachael Ray. Fits in there perfectly.

Hehehe...

>Sometimes people think it is easier to eat if shorter. I disagree.

Well, you do have a big mouth.

On 12/22/2013 12:59 PM, sf wrote:
> On Sun, 22 Dec 2013 11:12:24 -0500, jmcquown >
> wrote:
>
>> As soon as possible she latched onto Freezer Queen [brand] frozen family
>> size entrees (think paper thin slices of pressed turkey or beef in
>> gravy), Minute Rice, instant mashed potatoes.
>
> My mother was a Swanson's patron. TV dinners were on the menu every
> Thursday.

TV dinners (those foil trays) were a rarity. Usually we got those if
they were going to the Marine Corps Ball in the 1960's. I think I
remember "fried chicken" with mashed potatoes and corn.

I hate mixed vegetables (peas, carrots for sure + green
> beans?) to this day.
>
Oh yes, that combo of peas and carrots. I can't stand those things either.

When I was in my 20's I'd keep a can or two of Veg-All on hand in case
of emergency. Then I realized, I didn't know what emergency that would
be.

Jill

"Gary" > wrote in message
...
> Gus wrote:
>>
>> I haven't bought potato chips in years though, not very healthy. But
>> I
>> always have some lightly salted tortilla chips in the cupboard.
>
> The tortilla chips are probably equally unhealthy. If not, not enough
> to kill you. Enjoy your food while you last.
>
> G.


Every thing in moderation, including moderation.

Yeah, chips is chips. I think tortilla are slightly healthier certainly
not as greasy. I buy the Garden of Eatin' brand when on sale. I try to
use them sparingly.

Ophelia wrote:
>> "Gary" > wrote in message ...
>> > Ophelia wrote:
>> >>
>> > < pasta>
>> >> No never, but you can't fry it from the dry state, surely. It needs to
>> >> have
>> >> been boiled first yes?
>> >
>> > Not if you make Rice a Roni, the sf treat. You fry the rice and pasta
>> > in oil until the pasta browns, then you add flavor and water to
>> > finish.
>>
>> Hmm odd!

Not odd, that's how pilaf is started... if the rice isn't first fried
it's not pilaf. I typically make pilaf with half rice and half orzo,
I think it's a much better dish than all rice. To make it even better
soak the dried rice and orzo in beaten egg first, until the egg is
absorbed, then fry while breaking the clumps with a fork
.... makes a grainier fluffier dish. I make pilaf a lot, with many
different grains.

On Sun, 22 Dec 2013 13:25:23 -0500, jmcquown >
wrote:

> I think I
> remember "fried chicken" with mashed potatoes and corn.

Yes, that was my favorite one and I liked everything on the tray.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"Gary" > wrote in message
...
> Gus wrote:
>>
>> Do you ever put tomato slices in your grilled cheese? At the
>> restaurant, some people would request grilled tomato in their grilled
>> cheese. I tried it, and it was quite good. Prefer it that way now.
>
> You win, Gus! Put just a thin slice of tomato on a grilled cheese
> sandwich and you've taken it over the top! So much better.
>
> G.


What do I win?!? I don't expect any remuneration, just cite my name for
reference.

I was talking to a senior programmer friend at work once and he
mentioned some problem he was having. I was just a lowly admin asst.
but I said something that gave him an idea. And he murmured "out of the
mouth of babes..."

On 12/22/2013 11:28 AM, Brooklyn1 wrote:
> Ophelia wrote:
>>> "Gary" > wrote in message ...
>>>> Ophelia wrote:
>>>>>
>>>> < pasta>
>>>>> No never, but you can't fry it from the dry state, surely. It needs to
>>>>> have
>>>>> been boiled first yes?
>>>>
>>>> Not if you make Rice a Roni, the sf treat. You fry the rice and pasta
>>>> in oil until the pasta browns, then you add flavor and water to
>>>> finish.
>>>
>>> Hmm odd!
>
> Not odd, that's how pilaf is started... if the rice isn't first fried
> it's not pilaf. I typically make pilaf with half rice and half orzo,
> I think it's a much better dish than all rice. To make it even better
> soak the dried rice and orzo in beaten egg first, until the egg is
> absorbed, then fry while breaking the clumps with a fork
> ... makes a grainier fluffier dish. I make pilaf a lot, with many
> different grains.
>
How many dwarves can you feed from that one dish?

"Brooklyn1" > wrote in message
...
> Ophelia wrote:
>>> "Gary" > wrote in message
>>> ...
>>> > Ophelia wrote:
>>> >>
>>> > < pasta>
>>> >> No never, but you can't fry it from the dry state, surely. It needs
>>> >> to
>>> >> have
>>> >> been boiled first yes?
>>> >
>>> > Not if you make Rice a Roni, the sf treat. You fry the rice and pasta
>>> > in oil until the pasta browns, then you add flavor and water to
>>> > finish.
>>>
>>> Hmm odd!
>
> Not odd, that's how pilaf is started... if the rice isn't first fried
> it's not pilaf. I typically make pilaf with half rice and half orzo,
> I think it's a much better dish than all rice. To make it even better
> soak the dried rice and orzo in beaten egg first, until the egg is
> absorbed, then fry while breaking the clumps with a fork
> ... makes a grainier fluffier dish. I make pilaf a lot, with many
> different grains.

I wasn't questioning pilaf ...

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

On Sun, 22 Dec 2013 04:32:26 -0800, "Julie Bove"
> wrote:

>
>"jmcquown" > wrote in message
...
>> On 12/21/2013 6:11 PM, sf wrote:
>>> On Sat, 21 Dec 2013 15:55:17 -0500, Dave Smith
>>> > wrote:
>>>
>>>> On 2013-12-21 2:52 PM, sf wrote:
>>>>
>>>>>
>>>>> I don't understand why people who break spaghetti don't just switch to
>>>>> a different noodle, like penne http://tinyurl.com/n8xy6ug
>>>>>
>>>> Price? Seems to me that penne and farfale tend to be more expensive per
>>>> unit of weight than spaghetti.
>>>
>>> They all seem to go by the same weight and same price here.
>>>
>> Any way I look at it, dried pasta is pretty cheap eats. Maybe some brands
>> sell for a few pennies more, but there is always a choice. I don't find
>> penne to be expensive. However, the result using penne wouldn't be the
>> same as spaghetti simply due to the shape. Just my two cents.
>
>I posted of this perhaps a few weeks back. Something that Nick Stellino
>said. Can't remember exactly what it was now but I he said that macaroni
>was the cheapest. Dangit. Lemme see if I can find it... Of course not.
>But I think he said something about how you could feed a certain amount of
>people from a pound of macaroni but perhaps 2 less people from the same
>amount of another shape. I did tell my mom of this because her mom used
>macaroni for everything.

Huh, all pasta is macaroni. In fact most Italian families never use
the word "pasta", always macaroni, or they refer to the name of the
shape only and almost always plural, as in hey Carmine, have more
zitis before fat Francine eats them all. lol