Reminder! If you're a real purist, please take a seat.


*Ingredients*
Ground beef
onion, chopped
dry onion soup mix
cream of chicken soup
sour cream

*Directions*
brown & drain the beef with onion
add dry onion soup mix (original recipe called for entire envelope, I
use 1/2 envelope, otherwise it's too salty for me)
stir in soup and simmer for a few minutes
add sour cream, stirring and simmering until fully incorporated

This dish is not for purists (apparently) but it's in high demand by
college students, probably because they're hungry for food that doesn't
come from a student cafeteria.

Now I'll have to go find a 'real' recipe and give it a try. Maybe the
day after we've had tuna casserole. (-:

--
DreadfulBitch

I intend to live forever....so far, so good.
......Steven Wright

On Tue, 04 Feb 2014 17:02:47 -0400, wrote:

>On Tue, 04 Feb 2014 14:23:40 -0600, DreadfulBitch
> wrote:
>
>>Reminder! If you're a real purist, please take a seat.
>
>It is NOT Beef Stroganoff - it's Awful Beef Something.
>>
snip
Out of curiosity, I checked all the recipes on Food Network. There
wasn't one that was the same as another. Then I checked Wiki to find
out more about Beef Stroganoff. While no soup was sacrificed in the
making, stroganoff around the world is a hugely varied dish. Not
always beef and not always cream sauce (sometimes tomato)
I prefer one made with onions, mushrooms, beef, beef broth of some
origin, sour cream, salt and pepper, dill weed and a shot of
worstershire. Served over noodles or baked potatoes.
Over the years there has sometimes been dehydrated onion soup (dried
onions and bouillon) I've never used canned mushrooms in it, but if
that was all I had in the house, I would.
Janet US

On Tue, 04 Feb 2014 17:02:47 -0400, wrote:

> On Tue, 04 Feb 2014 14:23:40 -0600, DreadfulBitch
> > wrote:
>
> >Reminder! If you're a real purist, please take a seat.
>
> It is NOT Beef Stroganoff - it's Awful Beef Something.

Hamburger stroganoff.
> >
> >
> >*Ingredients*
> >Ground beef
> >onion, chopped
> >dry onion soup mix
> >cream of chicken soup
> >sour cream
> >
> >*Directions*
> >brown & drain the beef with onion
> >add dry onion soup mix (original recipe called for entire envelope, I
> >use 1/2 envelope, otherwise it's too salty for me)
> >stir in soup and simmer for a few minutes
> >add sour cream, stirring and simmering until fully incorporated
> >
> >This dish is not for purists (apparently) but it's in high demand by
> >college students, probably because they're hungry for food that doesn't
> >come from a student cafeteria.
> >
> >Now I'll have to go find a 'real' recipe and give it a try. Maybe the
> >day after we've had tuna casserole. (-:



--

Good Food.
Good Friends.
Good Memories.

On Tuesday, February 4, 2014 3:02:47 PM UTC-6, wrote:
> On Tue, 04 Feb 2014 14:23:40 -0600, DreadfulBitch
>
> > wrote:
>
>
>
> >Reminder! If you're a real purist, please take a seat.
>
>
>
> It is NOT Beef Stroganoff - it's Awful Beef Something.
>
I've concluded that DreadfulBitch belongs to the set of trashy cooks.
At least the one that calls itself The Dumpster is being accurate.
Dumping a bunch of shit together is not decent cooking. It's not
about being "purist," but being a decent cook. Why the f^#* do folks
who don't care about decent cooking want to hang out on a cooking NG?
What? Do they like the personalities of folks here?
>
[snipped the White trash recipe]

--B
"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009

On Tue, 04 Feb 2014 17:41:01 -0400, wrote:

>On Tue, 04 Feb 2014 14:36:13 -0700, Janet Bostwick
> wrote:
>
>>On Tue, 04 Feb 2014 17:02:47 -0400, wrote:
>>
>>>On Tue, 04 Feb 2014 14:23:40 -0600, DreadfulBitch
> wrote:
>>>
>>>>Reminder! If you're a real purist, please take a seat.
>>>
>>>It is NOT Beef Stroganoff - it's Awful Beef Something.
>>>>
>>snip
>>Out of curiosity, I checked all the recipes on Food Network. There
>>wasn't one that was the same as another. Then I checked Wiki to find
>>out more about Beef Stroganoff. While no soup was sacrificed in the
>>making, stroganoff around the world is a hugely varied dish. Not
>>always beef and not always cream sauce (sometimes tomato)
>>I prefer one made with onions, mushrooms, beef, beef broth of some
>>origin, sour cream, salt and pepper, dill weed and a shot of
>>worstershire. Served over noodles or baked potatoes.
>>Over the years there has sometimes been dehydrated onion soup (dried
>>onions and bouillon) I've never used canned mushrooms in it, but if
>>that was all I had in the house, I would.
>>Janet US
>
>Beef Stroganoff is a particular Russian dish - it only has good beef,
>onions, mushrooms and sour cream. More and it is no longer
>Stroganoff, it's something else.

Here is the Russian development
http://en.wikipedia.org/wiki/Beef_Stroganoff
Janet US

In article >,
says...
>
> On Tue, 04 Feb 2014 17:02:47 -0400, wrote:
>
> >On Tue, 04 Feb 2014 14:23:40 -0600, DreadfulBitch
> > wrote:
> >
> >>Reminder! If you're a real purist, please take a seat.
> >
> >It is NOT Beef Stroganoff - it's Awful Beef Something.
> >>
> snip
> Out of curiosity, I checked all the recipes on Food Network. There
> wasn't one that was the same as another. Then I checked Wiki to find
> out more about Beef Stroganoff. While no soup was sacrificed in the
> making, stroganoff around the world is a hugely varied dish. Not
> always beef and not always cream sauce (sometimes tomato)
> I prefer one made with onions, mushrooms, beef, beef broth of some
> origin, sour cream, salt and pepper, dill weed and a shot of
> worstershire. Served over noodles or baked potatoes.
> Over the years there has sometimes been dehydrated onion soup (dried
> onions and bouillon) I've never used canned mushrooms in it, but if
> that was all I had in the house, I would.

I never have dehydrated onion or canned mushrooms in the house.

Janet UK

On Tue, 04 Feb 2014 17:41:01 -0400, wrote:

> On Tue, 04 Feb 2014 14:36:13 -0700, Janet Bostwick
> > wrote:
>
> >On Tue, 04 Feb 2014 17:02:47 -0400, wrote:
> >
> >>On Tue, 04 Feb 2014 14:23:40 -0600, DreadfulBitch
> > wrote:
> >>
> >>>Reminder! If you're a real purist, please take a seat.
> >>
> >>It is NOT Beef Stroganoff - it's Awful Beef Something.
> >>>
> >snip
> >Out of curiosity, I checked all the recipes on Food Network. There
> >wasn't one that was the same as another. Then I checked Wiki to find
> >out more about Beef Stroganoff. While no soup was sacrificed in the
> >making, stroganoff around the world is a hugely varied dish. Not
> >always beef and not always cream sauce (sometimes tomato)
> >I prefer one made with onions, mushrooms, beef, beef broth of some
> >origin, sour cream, salt and pepper, dill weed and a shot of
> >worstershire. Served over noodles or baked potatoes.
> >Over the years there has sometimes been dehydrated onion soup (dried
> >onions and bouillon) I've never used canned mushrooms in it, but if
> >that was all I had in the house, I would.
> >Janet US
>
> Beef Stroganoff is a particular Russian dish - it only has good beef,
> onions, mushrooms and sour cream. More and it is no longer
> Stroganoff, it's something else.

Maybe if you're Russian. If you're not Russian, it's still
stroganoff. We've done it to goulash too.
http://www.mrfood.com/Editors-Picks/...oulash-Recipes


--

Good Food.
Good Friends.
Good Memories.

On 2/4/2014 3:50 PM, Bryan-TGWWW wrote:

> I've concluded that DreadfulBitch belongs to the set of trashy cooks.

Just for clarification, DreadfulBitch came for another NG I've followed
for many years. That group has nothing to cooking and has morphed into
an online forum. FWIW, I like the name DreadfulBitch. Makes me smile. (-:

> At least the one that calls itself The Dumpster is being accurate.
> Dumping a bunch of shit together is not decent cooking. It's not
> about being "purist," but being a decent cook. Why the f^#* do folks
> who don't care about decent cooking want to hang out on a cooking NG?
> What? Do they like the personalities of folks here?

I certainly don't expect you or anyone else here to remember one of my
earliest posts. I wrote that I am here to learn more about cooking. I
have never claimed to be a good cook. What I've prepared over the years
is generally what I learned from my mother (most certainly NOT a good
cook. She was from the generation that 'invented' boxed foods and she
took full advantage of those (potatoes, cakes, frosting, "instant
meals"...) Whatever veggies she prepared were cooked to death. My
point is that I didn't come from a family that ate a lot of boxed &
canned stuff.

I'm here to learn what I can now that I'm retired and have the time to
prepare things I probably wouldn't have when I was working FT and
raising my son. His father (my DH) is pleased to get a can of chili
that's been nuked until it's hot - he just isn't in the least bit fussy
about food unless it's a vegetable that's not peas, corn or onions
cooked with something else.

I have no clue why you'd think I don't care about decent cooking. I
want to learn. Maybe someday I'll share with this NG my technique for
preparing the world's best grilled cheese sandwich! (-:

--
DreadfulBitch

I intend to live forever....so far, so good.
......Steven Wright

On Tuesday, February 4, 2014 4:50:28 PM UTC-5, Bryan-TGWWW wrote:
> On Tuesday, February 4, 2014 3:02:47 PM UTC-6, wrote:
> > On Tue, 04 Feb 2014 14:23:40 -0600, DreadfulBitch
> > > wrote:
> > >Reminder! If you're a real purist, please take a seat.
> > It is NOT Beef Stroganoff - it's Awful Beef Something.
> I've concluded that DreadfulBitch belongs to the set of trashy cooks.
> At least the one that calls itself The Dumpster is being accurate.
> Dumping a bunch of shit together is not decent cooking. It's not
> about being "purist," but being a decent cook. Why the f^#* do folks
> who don't care about decent cooking want to hang out on a cooking NG?
> What? Do they like the personalities of folks here?
[snipped the White trash recipe]
The best beef stroganoff is: make hungarian goulash with mushrooms. At end of cooking add sour cream, and warm it up. Don't boil/simmer unless you add flour which IMHO is a no no.
Even better is to use the hamburgHelper thingy.

On 2/4/2014 6:05 PM, DreadfulBitch wrote:
> On 2/4/2014 3:50 PM, Bryan-TGWWW wrote:
>
>> I've concluded that DreadfulBitch belongs to the set of trashy cooks.
>
(snippage)
> I have no clue why you'd think I don't care about decent cooking. I
> want to learn. Maybe someday I'll share with this NG my technique for
> preparing the world's best grilled cheese sandwich! (-:
>
Do that. Me, I'd just put Bryan in your killfile.

Jill

On 2/4/2014 4:44 PM, wrote:

> Another good reason not to be adding canned soup to anything - read
> the labels - full of sodium.
>
FTR, I have eliminated almost all "store bought" soup from my diet. I
just can't afford the sodium on the canned and envelope versions. The
only )exception is Lipton's Extra Noodle Soup. I'm addicted to the
stuff... and in moderation it's OK with me and my kidneys.

Getting older is not for the weak. /-;

--
DreadfulBitch

I intend to live forever....so far, so good.
......Steven Wright

"jmcquown" > wrote in message
...
> On 2/4/2014 6:05 PM, DreadfulBitch wrote:
>> On 2/4/2014 3:50 PM, Bryan-TGWWW wrote:
>>
>>> I've concluded that DreadfulBitch belongs to the set of trashy cooks.
>>
> (snippage)
>> I have no clue why you'd think I don't care about decent cooking. I
>> want to learn. Maybe someday I'll share with this NG my technique for
>> preparing the world's best grilled cheese sandwich! (-:
>>
> Do that. Me, I'd just put Bryan in your killfile.

+1 he is in mine.

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

"DreadfulBitch" > wrote in message
...
> On 2/4/2014 4:44 PM, wrote:
>
>> Another good reason not to be adding canned soup to anything - read
>> the labels - full of sodium.
>>
> FTR, I have eliminated almost all "store bought" soup from my diet. I
> just can't afford the sodium on the canned and envelope versions. The
> only )exception is Lipton's Extra Noodle Soup. I'm addicted to the
> stuff... and in moderation it's OK with me and my kidneys.
>
> Getting older is not for the weak. /-;

Or as I say 'Old age ain't for wimps'!

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

On 2/4/2014 6:35 PM, DreadfulBitch wrote:
> On 2/4/2014 4:44 PM, wrote:
>
>> Another good reason not to be adding canned soup to anything - read
>> the labels - full of sodium.
>>
> FTR, I have eliminated almost all "store bought" soup from my diet. I
> just can't afford the sodium on the canned and envelope versions. The
> only )exception is Lipton's Extra Noodle Soup. I'm addicted to the
> stuff... and in moderation it's OK with me and my kidneys.
>
That Lipton's dry noodle soup is what my mom would make for us when we
were kids if we had a cold. It's something I just have to indulge in a
couple of times a year even though I don't have a cold.

> Getting older is not for the weak. /-;
>
No, it's certainly not. I suppose it beats the alternative.

Jill

On Tue, 04 Feb 2014 14:23:40 -0600, DreadfulBitch wrote:

> Reminder! If you're a real purist, please take a seat.
>
>
> *Ingredients*
> Ground beef

Must admit I'd never heard of beef stroganoff that contained ground beef -
until today. I've always used strips of beef and made it the way my Dad
taught me - but if your family likes this version, goferit.

As for canned soups - I haven't bought any in years because all the brands
available here I found to be absolutely awful - even the 'low sodium'
versions I tried still tasted way too salty to me. They might have
improved over time, I suppose - but making soup from scratch is pretty
easy to do and much tastier IMO - and at least I know exactly what's in it
without having to read a label - and even then, 'stabilizer X123' or
'colorant X456' doesn't tell me much...

--
Cheers
Chatty Cathy

"jmcquown" > wrote in message
...
> On 2/4/2014 6:35 PM, DreadfulBitch wrote:
>> On 2/4/2014 4:44 PM, wrote:
>>
>>> Another good reason not to be adding canned soup to anything - read
>>> the labels - full of sodium.
>>>
>> FTR, I have eliminated almost all "store bought" soup from my diet. I
>> just can't afford the sodium on the canned and envelope versions. The
>> only )exception is Lipton's Extra Noodle Soup. I'm addicted to the
>> stuff... and in moderation it's OK with me and my kidneys.
>>
> That Lipton's dry noodle soup is what my mom would make for us when we
> were kids if we had a cold. It's something I just have to indulge in a
> couple of times a year even though I don't have a cold.

Interesting! That is one soup you couldn't pay me to eat.

I asked for it in Jr. High when my first period science teacher said we
could have hot drinks in class. I always drank tea so brought tea bags.
Other kids had hot chocolate. But my one friend had the Lipton soup and
raved about how good it was. So I begged my mom for it. She reluctantly
bought me a box, saying how I wouldn't like it. She was right! I did
manage to gag down all the packet in there. I think there were 4 in those
days. Then I went back to tea.

"ChattyCathy" > wrote in message
news
> On Tue, 04 Feb 2014 14:23:40 -0600, DreadfulBitch wrote:
>
>> Reminder! If you're a real purist, please take a seat.
>>
>>
>> *Ingredients*
>> Ground beef
>
> Must admit I'd never heard of beef stroganoff that contained ground beef -
> until today. I've always used strips of beef and made it the way my Dad
> taught me - but if your family likes this version, goferit.
>
> As for canned soups - I haven't bought any in years because all the brands
> available here I found to be absolutely awful - even the 'low sodium'
> versions I tried still tasted way too salty to me. They might have
> improved over time, I suppose - but making soup from scratch is pretty
> easy to do and much tastier IMO - and at least I know exactly what's in it
> without having to read a label - and even then, 'stabilizer X123' or
> 'colorant X456' doesn't tell me much...

When I was a kid, my mom was fond of Rice A Roni and Pasta Roni. They
didn't contain meat of any kind although some did have dried broth. She
used to make the dreaded Stroganoff and Romanoff versions which I really
hated but for some reason I hated the Romanoff a little more. Both were
side dishes and I believe there were recipes in the side of the box to where
you could add stuff to make them a meal. I think she only ever prepared
them as side dishes. Someone will correct me if I'm wrong but I believe
both had sour cream in them and I don't like sour cream which is one reason
I hated them.

But... These were noodles that were already cooked then dried out again so
basically all you had to do was add water and bring to the boil. Done!
Gummy noodles and gummy sauce. Not my idea of a good time.

"Julie Bove" > wrote in message
...

> I have dehydrated my own mushrooms but the instructions on my dehydrator
> say to store in the fridge after they are done. Sort of defeats the
> purpose, I think.

Doing everything they can to cover their backs I should think. I keep mine
in either jars or poly bags on the shelves in my store.

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

ChattyCathy wrote:
>DreadfulBitch wrote:
>
>> Reminder! If you're a real purist, please take a seat.
>>
>> *Ingredients*
>> Ground beef
>
>Must admit I'd never heard of beef stroganoff that contained ground beef -
>until today.

Creamed minced beef would be cheapo SOS.

"Brooklyn1" > wrote in message
...

> Dehys are real onions, minus the water. Actually dehys are more
> flavorful... dehydration concentrates flavor... and they are typically
> from a better quality onion than those ancient storage onions one buys
> at the local produce market that are about ready to rot, often a bag
> contains some that are already rotted. For meat loaf I prefer toasted
> dehy onions. For meat loaf dehys should be rehydrated prior to
> adding, and sometimes I rehydrate them in beer.

I haven't added my dried onions to meat loaf. I usually brown fresh onions
and garlic and add that to the meat etc.

Something to think on though.

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

On 2/5/2014 10:39 AM, Ophelia wrote:

> I haven't added my dried onions to meat loaf. I usually brown fresh
> onions and garlic and add that to the meat etc.
>
> Something to think on though.
>
I sometimes use dried onions in potato pancakes.

"S Viemeister" > wrote in message
...
> On 2/5/2014 10:39 AM, Ophelia wrote:
>
>> I haven't added my dried onions to meat loaf. I usually brown fresh
>> onions and garlic and add that to the meat etc.
>>
>> Something to think on though.
>>
> I sometimes use dried onions in potato pancakes.

I tend to just use mine when I can't get any fresh and I use them in all
kinds of things. Do you always rehydrate? I never do but then I most
often put them into casseroles/stews etc ... stuff with plenty of liquid.

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

On 2/5/2014 10:53 AM, Ophelia wrote:
> "S Viemeister" > wrote
>> On 2/5/2014 10:39 AM, Ophelia wrote:
>>> I haven't added my dried onions to meat loaf. I usually brown fresh
>>> onions and garlic and add that to the meat etc.
>>>
>>> Something to think on though.
>>>
>> I sometimes use dried onions in potato pancakes.
>
> I tend to just use mine when I can't get any fresh and I use them in all
> kinds of things. Do you always rehydrate? I never do but then I most
> often put them into casseroles/stews etc ... stuff with plenty of liquid.
>
I like them in potato pancakes, because extra moisture in the potatoes
is absorbed by the onions as they rehydrate. I don't generally rehydrate
them - like you, I tend to add them to wet things.

On Wed, 5 Feb 2014 15:39:46 -0000, "Ophelia"
> wrote:

>
>
>"Brooklyn1" > wrote in message
.. .
>
>> Dehys are real onions, minus the water. Actually dehys are more
>> flavorful... dehydration concentrates flavor... and they are typically
>> from a better quality onion than those ancient storage onions one buys
>> at the local produce market that are about ready to rot, often a bag
>> contains some that are already rotted. For meat loaf I prefer toasted
>> dehy onions. For meat loaf dehys should be rehydrated prior to
>> adding, and sometimes I rehydrate them in beer.
>
>I haven't added my dried onions to meat loaf. I usually brown fresh onions
>and garlic and add that to the meat etc.
>
>Something to think on though.

Onions from the produce market are not really fresh, they are dried
onions, just like garlic is dried before it's sold. About the only
way to get fresh onions is to grow your own.

"Ophelia" > wrote in message
...
>
>
> "Brooklyn1" > wrote in message
> ...
>
>> Dehys are real onions, minus the water. Actually dehys are more
>> flavorful... dehydration concentrates flavor... and they are typically
>> from a better quality onion than those ancient storage onions one buys
>> at the local produce market that are about ready to rot, often a bag
>> contains some that are already rotted. For meat loaf I prefer toasted
>> dehy onions. For meat loaf dehys should be rehydrated prior to
>> adding, and sometimes I rehydrate them in beer.
>
> I haven't added my dried onions to meat loaf. I usually brown fresh
> onions and garlic and add that to the meat etc.
>
> Something to think on though.

I like to add both those and dehydrated bell peppers to something that seems
too soupy. Like spaghetti sauce. Because they absorb some liquid, they
thicken it right up.

On Tuesday, February 4, 2014 5:53:20 PM UTC-6, jmcquown wrote:
> On 2/4/2014 6:35 PM, DreadfulBitch wrote:
>
> > On 2/4/2014 4:44 PM, wrote:
>
> >
>
> >> Another good reason not to be adding canned soup to anything - read
>
> >> the labels - full of sodium.
>
> >>
>
> > FTR, I have eliminated almost all "store bought" soup from my diet. I
>
> > just can't afford the sodium on the canned and envelope versions. The
>
> > only )exception is Lipton's Extra Noodle Soup. I'm addicted to the
>
> > stuff... and in moderation it's OK with me and my kidneys.
>
> >
>
> That Lipton's dry noodle soup is what my mom would make for us when we
>
> were kids if we had a cold. It's something I just have to indulge in a
>
> couple of times a year even though I don't have a cold.
>
That is serious food slumming, but there really is nothing like it. You can easily duplicate the flavor with chicken bouillon and a little added parsley,
but the mouth feel of those little noodles is unique. I've had several ramen
experiences in the past decade, but no Lipton. Remember the kind with the
dehydrated chicken cubes?

Now I want to buy some. That's what I get for getting on this NG after a
few beers. Tonight's chuck roast was perfect. Braising is hit or miss,
seldom a dud, but this was perfect. I reduced the temperature repeatedly.
>
> > Getting older is not for the weak. /-;
>
> No, it's certainly not. I suppose it beats the alternative.
>
As long as I can enjoy female bodies and food, life is worth living.
I figure I'll have to give up alcohol eventually, but that's been a
steady progression anyway. Luckily, my hypertension is easily controlled
by meds with no discernible side effects, and keeping my weight down, and
it isn't sodium sensitive.

This morning, I took my son to McDonald's. I didn't have to work today, but
did go out with my son and his friend for snow shoveling. We each made $40, and the kids immediately wanted to spend their money on fast food. While
there, his buddy posed the question, "Which do you like better, salt or
pepper?" We all three answered salt.
>
> Jill

--B

On Wed, 5 Feb 2014 15:37:23 -0800, "Julie Bove"
> wrote:

>Turns out that my dad actually did like to eat them but couldn't
>stand the smell of them once cut open, in the fridge and my mom does not
>like them. I read somewhere to put butter (margarine or even a buttery
>spread will work) on the cut end. This seals it and keeps the smell from
>stinking up the fridge. Only after I showed my dad this, did he allow me to
>keep onions in the house.

I put my cut onions in a Ziploc bag. No smells in the fridge. If you
don't have a Ziploc bag, just use some Saran Wrap.

Doris

"Doris Night" > wrote in message
...
> On Wed, 5 Feb 2014 15:37:23 -0800, "Julie Bove"
> > wrote:
>
>>Turns out that my dad actually did like to eat them but couldn't
>>stand the smell of them once cut open, in the fridge and my mom does not
>>like them. I read somewhere to put butter (margarine or even a buttery
>>spread will work) on the cut end. This seals it and keeps the smell from
>>stinking up the fridge. Only after I showed my dad this, did he allow me
>>to
>>keep onions in the house.
>
> I put my cut onions in a Ziploc bag. No smells in the fridge. If you
> don't have a Ziploc bag, just use some Saran Wrap.

Yes, but those hadn't been invented when I was a kid. The bags I mean. We
did have Saran Wrap but that won't stop the odor even if you use several
layers.

On 2/5/2014 10:48 PM, Doris Night wrote:
> On Wed, 5 Feb 2014 15:37:23 -0800, "Julie Bove"
> > wrote:
>
>> Turns out that my dad actually did like to eat them but couldn't
>> stand the smell of them once cut open, in the fridge and my mom does not
>> like them. I read somewhere to put butter (margarine or even a buttery
>> spread will work) on the cut end. This seals it and keeps the smell from
>> stinking up the fridge. Only after I showed my dad this, did he allow me to
>> keep onions in the house.
>
> I put my cut onions in a Ziploc bag. No smells in the fridge. If you
> don't have a Ziploc bag, just use some Saran Wrap.
>
> Doris
>
That would be too easy.

Jill

On 2/5/2014 11:18 PM, Julie Bove wrote:
>
> "Doris Night" > wrote in message
> ...

>> I put my cut onions in a Ziploc bag. No smells in the fridge. If you
>> don't have a Ziploc bag, just use some Saran Wrap.
>
> Yes, but those hadn't been invented when I was a kid. The bags I mean.
> We did have Saran Wrap but that won't stop the odor even if you use
> several layers.

We didn't have ziplocs, but we did have plastic bags, the brand was
Baggies and I don't remember the manufacturer. They were suitable for
produce storage, but certainly not as a freezer plastic bag.

--
DreadfulBitch

There is no love more sincere than the love of food.
....George Bernard Shaw

"DreadfulBitch" > wrote in message
...
> On 2/5/2014 11:18 PM, Julie Bove wrote:
>>
>> "Doris Night" > wrote in message
>> ...
>
>>> I put my cut onions in a Ziploc bag. No smells in the fridge. If you
>>> don't have a Ziploc bag, just use some Saran Wrap.
>>
>> Yes, but those hadn't been invented when I was a kid. The bags I mean.
>> We did have Saran Wrap but that won't stop the odor even if you use
>> several layers.
>
> We didn't have ziplocs, but we did have plastic bags, the brand was
> Baggies and I don't remember the manufacturer. They were suitable for
> produce storage, but certainly not as a freezer plastic bag.

Yes. But they didn't stop a cut onion from giving off onion stink.

"jmcquown" > wrote in message
...
> On 2/5/2014 10:48 PM, Doris Night wrote:
>> On Wed, 5 Feb 2014 15:37:23 -0800, "Julie Bove"
>> > wrote:
>>
>>> Turns out that my dad actually did like to eat them but couldn't
>>> stand the smell of them once cut open, in the fridge and my mom does not
>>> like them. I read somewhere to put butter (margarine or even a buttery
>>> spread will work) on the cut end. This seals it and keeps the smell
>>> from
>>> stinking up the fridge. Only after I showed my dad this, did he allow
>>> me to
>>> keep onions in the house.
>>
>> I put my cut onions in a Ziploc bag. No smells in the fridge. If you
>> don't have a Ziploc bag, just use some Saran Wrap.
>>
>> Doris
>>
> That would be too easy.

Again, those weren't around with I was a kid. Only wax paper bags, and when
I was older, the fold over sandwich bags. Neither were good enough to stop
onion stink.

On 2/6/2014 12:47 AM, Julie Bove wrote:

> Again, those weren't around with I was a kid. Only wax paper bags, and
> when I was older, the fold over sandwich bags. Neither were good enough
> to stop onion stink.
>
My previously mentioned Baggies worked very well to stop onion aroma
from escaping to the rest of the fridge. They couldn't be sealed at the
top so we just wrapped the excess bag around its contents, effectively
sealing off the contents from outside air.

--
DreadfulBitch

There is no love more sincere than the love of food.
....George Bernard Shaw

"DreadfulBitch" > wrote in message
...
> On 2/6/2014 12:47 AM, Julie Bove wrote:
>
>> Again, those weren't around with I was a kid. Only wax paper bags, and
>> when I was older, the fold over sandwich bags. Neither were good enough
>> to stop onion stink.
>>
> My previously mentioned Baggies worked very well to stop onion aroma from
> escaping to the rest of the fridge. They couldn't be sealed at the top so
> we just wrapped the excess bag around its contents, effectively sealing
> off the contents from outside air.

That didn't work for me. Have also found that a regular sandwich bag isn't
thick enough to seal off the odor. Must be the Quart sized as they are
thicker.

On 2/6/2014 1:21 AM, DreadfulBitch wrote:
> On 2/5/2014 11:18 PM, Julie Bove wrote:
>>
>> "Doris Night" > wrote in message
>> ...
>
>>> I put my cut onions in a Ziploc bag. No smells in the fridge. If you
>>> don't have a Ziploc bag, just use some Saran Wrap.
>>
>> Yes, but those hadn't been invented when I was a kid. The bags I mean.
>> We did have Saran Wrap but that won't stop the odor even if you use
>> several layers.
>
> We didn't have ziplocs, but we did have plastic bags, the brand was
> Baggies and I don't remember the manufacturer. They were suitable for
> produce storage, but certainly not as a freezer plastic bag.
>
According to Wikipedia, ziplocs were first test marketed in 1968.
Baggies have been around since the late 1950's. Ditto Saran wrap. Just
because Julie's mom didn't buy those products doesn't mean they didn't
exist when we were kids. Besides, she's not a kid now.

Jill

On Thu, 06 Feb 2014 00:27:34 -0500, jmcquown >
wrote:

>On 2/5/2014 10:48 PM, Doris Night wrote:
>> On Wed, 5 Feb 2014 15:37:23 -0800, "Julie Bove"
>> > wrote:
>>
>>> Turns out that my dad actually did like to eat them but couldn't
>>> stand the smell of them once cut open, in the fridge and my mom does not
>>> like them. I read somewhere to put butter (margarine or even a buttery
>>> spread will work) on the cut end. This seals it and keeps the smell from
>>> stinking up the fridge. Only after I showed my dad this, did he allow me to
>>> keep onions in the house.
>>
>> I put my cut onions in a Ziploc bag. No smells in the fridge. If you
>> don't have a Ziploc bag, just use some Saran Wrap.
>>
>> Doris
>>
>That would be too easy.

Easier and smarter is to choose an onion of the appropriate size for
the dish, then use it all. I never save part of an onion... even well
wrapped part of an onion would probably sit in the fridge till it rots
anyway. Whenever I buy onions I choose different sizes, with bagged
onions I look for a bag with mostly small onions... and almost always
two small onions yield less waste than one large onion. And if a
small onion rots you've lost very little, if a large onion rots you've
lost a lot. Also I've discovered that the smaller onions maintain
twice the shelf life of the large onions. If all I need is like a
spoonful of minced onion I'll use dehy... only needs like ten minutes
to rehydrate in cold water and I defy anyone to tell it's dehy... I
sometimes use dehy in tuna salad and no one can tell. Actually all
dehy herbs should be rehydrated prior to use and then they are more
flavorful than the so-called fresh from the produce market which are
far from fresh.... a bunch of parsley from the produce section was
harvested minimally two weeks previously... the only parsley I use
that's better than dehy is what I grow myself, then it's harvested
minutes before I use it.

On Wed, 5 Feb 2014 22:47:46 -0800, "Julie Bove"
> wrote:

>
>"jmcquown" > wrote in message
...
>> On 2/5/2014 10:48 PM, Doris Night wrote:
>>> On Wed, 5 Feb 2014 15:37:23 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>> Turns out that my dad actually did like to eat them but couldn't
>>>> stand the smell of them once cut open, in the fridge and my mom does not
>>>> like them. I read somewhere to put butter (margarine or even a buttery
>>>> spread will work) on the cut end. This seals it and keeps the smell
>>>> from
>>>> stinking up the fridge. Only after I showed my dad this, did he allow
>>>> me to
>>>> keep onions in the house.
>>>
>>> I put my cut onions in a Ziploc bag. No smells in the fridge. If you
>>> don't have a Ziploc bag, just use some Saran Wrap.
>>>
>>> Doris
>>>
>> That would be too easy.
>
>Again, those weren't around with I was a kid. Only wax paper bags, and when
>I was older, the fold over sandwich bags. Neither were good enough to stop
>onion stink.

I doubt you are nearly old enough to predate plastic bags...
resealable plastic bags are older than you (and Zip-Loc wasn't first)
and plain plastic bags predate resealable/zipper bags by several years
http://www.ehow.com/facts_4928021_hi...plock-bag.html

On 2/6/2014 12:19 PM, Brooklyn1 wrote:
> On Wed, 5 Feb 2014 22:47:46 -0800, "Julie Bove"
> > wrote:
>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 2/5/2014 10:48 PM, Doris Night wrote:
>>>> On Wed, 5 Feb 2014 15:37:23 -0800, "Julie Bove"
>>>> > wrote:
>>>>
>>>>> Turns out that my dad actually did like to eat them but couldn't
>>>>> stand the smell of them once cut open, in the fridge and my mom does not
>>>>> like them. I read somewhere to put butter (margarine or even a buttery
>>>>> spread will work) on the cut end. This seals it and keeps the smell
>>>>> from
>>>>> stinking up the fridge. Only after I showed my dad this, did he allow
>>>>> me to
>>>>> keep onions in the house.
>>>>
>>>> I put my cut onions in a Ziploc bag. No smells in the fridge. If you
>>>> don't have a Ziploc bag, just use some Saran Wrap.
>>>>
>>>> Doris
>>>>
>>> That would be too easy.
>>
>> Again, those weren't around with I was a kid. Only wax paper bags, and when
>> I was older, the fold over sandwich bags. Neither were good enough to stop
>> onion stink.
>
> I doubt you are nearly old enough to predate plastic bags...
> resealable plastic bags are older than you (and Zip-Loc wasn't first)
> and plain plastic bags predate resealable/zipper bags by several years
> http://www.ehow.com/facts_4928021_hi...plock-bag.html
>
She's not old enough to predate plastic bags. She thinks because her
mother didn't buy such products they didn't exist.

Jill

On Thu, 06 Feb 2014 01:08:18 -0600, DreadfulBitch
> wrote:

>On 2/6/2014 12:47 AM, Julie Bove wrote:
>
>> Again, those weren't around with I was a kid. Only wax paper bags, and
>> when I was older, the fold over sandwich bags. Neither were good enough
>> to stop onion stink.
>>
>My previously mentioned Baggies worked very well to stop onion aroma
>from escaping to the rest of the fridge. They couldn't be sealed at the
>top so we just wrapped the excess bag around its contents, effectively
>sealing off the contents from outside air.

Your sense of smell is dreadful, even modern Zip-Loc bags won't
contain the odor of cut onion, the bags are permeable so strong odors
easily pass through. Even strongly flavored foods like smoked cheese
that are factory seeled in resealable plastic bags reek. There are
resealable mylar bags that work a lot better but even those are not
perfect. To contain odors many companys use pastic bags that are
coated with aluminum foil.

In article >,
Brooklyn1 > wrote:
>On Thu, 06 Feb 2014 00:27:34 -0500, jmcquown >
>wrote:
>
>>On 2/5/2014 10:48 PM, Doris Night wrote:
>>> On Wed, 5 Feb 2014 15:37:23 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>> Turns out that my dad actually did like to eat them but couldn't
>>>> stand the smell of them once cut open, in the fridge and my mom does not
>>>> like them. I read somewhere to put butter (margarine or even a buttery
>>>> spread will work) on the cut end. This seals it and keeps the smell from
>>>> stinking up the fridge. Only after I showed my dad this, did he allow me to
>>>> keep onions in the house.
>>>
>>> I put my cut onions in a Ziploc bag. No smells in the fridge. If you
>>> don't have a Ziploc bag, just use some Saran Wrap.
>>>
>>> Doris
>>>
>>That would be too easy.
>
>Easier and smarter is to choose an onion of the appropriate size for
>the dish, then use it all.

What's the appropriate size onion when I want one slice of
raw onion on a hamburger?

Cindy Hamilton
--