On Thu, 29 Jan 2015 19:35:32 -0500, Ed Pawlowski > wrote:

> On 1/29/2015 6:10 PM, sf wrote:
>
> >
> > Cauliflower whizzed in the food processor substitutes nicely for
> > mashed potato and butternut squash subs for sweet potato.
> >
> >
> It was popular for a while.
> Tried it, did not like it. Did not taste nearly as good as a potato,
> and not even as good as regular cauliflower.

Not sure what you're doing or not doing, but I think it's a great
substitute. Maybe I like it because I don't expect it to be an exact
duplicate. I just whiz it and add some parmesan cheese. I don't plop
it on a plate, I use it in place of potatoes in recipes like
shepherd's pie.

Jeeze, man. Use some imagination!
>
> Squash for sweet potato is close. Both are better roasted than mashed, IMO.

My favorite use for it is to mix with sweet potatoes at least 50-50.

Roasted for both is a given. I roast most of my vegetables these
days.

--
A kitchen without a cook is just a room.

On Thursday, January 29, 2015 at 1:13:10 PM UTC-6, wrote:

>
> The worst thing to eat is beets.

That sentence, taken out of context, stands alone perfectly well.

--Bryan

On Thursday, January 29, 2015 at 5:11:05 PM UTC-6, sf wrote:
>
>
> Cauliflower whizzed in the food processor substitutes nicely for
> mashed potato and butternut squash subs for sweet potato.
>
Maybe if you are a zillion years old, and have lost the ability to taste.
>
--Bryan

On Thu, 29 Jan 2015 23:36:53 -0700, Janet B >
wrote:

> On Thu, 29 Jan 2015 21:43:26 -0800, koko > wrote:
>
> >On Thu, 29 Jan 2015 15:22:05 -0800, Whirled Peas >
> >wrote:
> >
> >>On 01/29/2015 01:04 PM, Janet B wrote:
> >>> On Thu, 29 Jan 2015 12:38:37 -0800, Whirled Peas >
> >>> wrote:
> >>>
> >>>> On 01/29/2015 09:53 AM, Janet B wrote:
> >>> snip
> >>>>> So, does anyone have any ideas for Mexican snacky things without any
> >>>>> of the above? I don't mind cooking or shopping for ingredients. I
> >>>>> appreciate any ideas. I've kind of fallen into a rut about feeding us
> >>>>> and complying with the list.
> >>>>> Thanks
> >>>>> Janet US
> >>>
> >>> , mini-empanadas, beanless taquitos
> >>>> or a taco/tostada buffet with approved toppings. Flan for dessert.
> >>>
> >>> empanadas are a great idea
> >>> thanks
> >>> Janet US
> >>>
> >>
> >>You're welcome. Another riff on the empanadas idea is to use masa dough
> >>instead of wheat flour dough. Look up "molotes." Said to complement
> >>savory fillings better than wheat dough. I'm fantasizing about a
> >>picadillo filling, with pulled taco-seasoned pork, with a hot, sweet and
> >>vinegary sauce with lots of dried and/or fresh chiles and plumped
> >>raisins. Classic pork-fruit-chile combo. Any taco or tamale filling
> >>would work, even fish prepared as for tacos.
> >
> >To go along with the pulled pork idea, arepas would be great too.
> >http://picapica.com/blog/2013/09/how...arepa-kitchen/
> >or
> >http://tinyurl.com/ld2alov
> >
> >Come to think of it, I think it's time I made some again.
> >https://flic.kr/p/pU3a7T
> >
> >koko
>
> Nice. I'm glad you posted that. I thought arepas were palmed circles
> of raw dough with a filling placed in the center and then covered with
> more raw dough and rolled out -- so the filling and dough become one.
> And then baked or fried. If you can follow my sentence? So I'm glad
> I read through your link. Your photos show a different food item than
> I had in mind. Good looking.
> Janet US

You might be thinking of pupusas.
http://www.whats4eats.com/breads/pupusas-recipe

--
A kitchen without a cook is just a room

On Thu, 29 Jan 2015 23:13:59 -0800, koko > wrote:

> I think you were thinking of tlacoyos, they are great too. They don't
> necessarily have to be filled with beans.

I'm interested in the other fillings. I've found mentions of potato
puree, mushrooms and requesón (which is a cheese similar to ricotta),
but so far no real recipe - so I don't know how they are seasoned.

--
A kitchen without a cook is just a room

On 1/29/2015 9:17 PM, Brooklyn1 wrote:
> Cauliflower is all about its texture, it hasn't much
> flavor. That's why some TIADers attempt to make it into mashed
> potatoes...

The reason some people use mashed cauliflower as a sub for potatoes is
the low-carb diet thing.

http://www.escapefromobesity.net/201...uliflower.html

Jill

On Fri, 30 Jan 2015 09:46:12 -0500, jmcquown >
wrote:

> On 1/29/2015 9:17 PM, Brooklyn1 wrote:
> > Cauliflower is all about its texture, it hasn't much
> > flavor. That's why some TIADers attempt to make it into mashed
> > potatoes...
>
> The reason some people use mashed cauliflower as a sub for potatoes is
> the low-carb diet thing.
>
> http://www.escapefromobesity.net/201...uliflower.html
>

Don't waste your breath. Those who don't understand the concept by
this time or say they don't like it, don't want to. It's as simple as
that. His opinions are just empty bravado. I don't care what he says
because he's proven time and again that he's the one with TIAD and
telling others they have it is just his way of trying to cover up his
"short comings" (which I suspect isn't limited to the taste in his
mouth).

--
A kitchen without a cook is just a room

On Fri, 30 Jan 2015 05:33:49 -0800, sf > wrote:

>On Thu, 29 Jan 2015 23:36:53 -0700, Janet B >
>wrote:
>
>> On Thu, 29 Jan 2015 21:43:26 -0800, koko > wrote:
>>
>> >On Thu, 29 Jan 2015 15:22:05 -0800, Whirled Peas >
>> >wrote:
>> >
>> >>On 01/29/2015 01:04 PM, Janet B wrote:
>> >>> On Thu, 29 Jan 2015 12:38:37 -0800, Whirled Peas >
>> >>> wrote:
>> >>>
>> >>>> On 01/29/2015 09:53 AM, Janet B wrote:
>> >>> snip
>> >>>>> So, does anyone have any ideas for Mexican snacky things without any
>> >>>>> of the above? I don't mind cooking or shopping for ingredients. I
>> >>>>> appreciate any ideas. I've kind of fallen into a rut about feeding us
>> >>>>> and complying with the list.
>> >>>>> Thanks
>> >>>>> Janet US
>> >>>
>> >>> , mini-empanadas, beanless taquitos
>> >>>> or a taco/tostada buffet with approved toppings. Flan for dessert.
>> >>>
>> >>> empanadas are a great idea
>> >>> thanks
>> >>> Janet US
>> >>>
>> >>
>> >>You're welcome. Another riff on the empanadas idea is to use masa dough
>> >>instead of wheat flour dough. Look up "molotes." Said to complement
>> >>savory fillings better than wheat dough. I'm fantasizing about a
>> >>picadillo filling, with pulled taco-seasoned pork, with a hot, sweet and
>> >>vinegary sauce with lots of dried and/or fresh chiles and plumped
>> >>raisins. Classic pork-fruit-chile combo. Any taco or tamale filling
>> >>would work, even fish prepared as for tacos.
>> >
>> >To go along with the pulled pork idea, arepas would be great too.
>> >http://picapica.com/blog/2013/09/how...arepa-kitchen/
>> >or
>> >http://tinyurl.com/ld2alov
>> >
>> >Come to think of it, I think it's time I made some again.
>> >https://flic.kr/p/pU3a7T
>> >
>> >koko
>>
>> Nice. I'm glad you posted that. I thought arepas were palmed circles
>> of raw dough with a filling placed in the center and then covered with
>> more raw dough and rolled out -- so the filling and dough become one.
>> And then baked or fried. If you can follow my sentence? So I'm glad
>> I read through your link. Your photos show a different food item than
>> I had in mind. Good looking.
>> Janet US
>
>You might be thinking of pupusas.
>http://www.whats4eats.com/breads/pupusas-recipe


Arepas and papusas are very similar. Areapas are usually made with
P.A.N. brand pre-cooked white corn meal and papusas are usually made
with masa harina. Both are wonderful and fun to make.

koko

--

Food is our common ground, a universal experience
James Beard

sf wrote:

>On Fri, 30 Jan 2015 09:46:12 -0500, jmcquown >
>wrote:
>
>> Brooklyn1 wrote:
>> > Cauliflower is all about its texture, it hasn't much
>> > flavor. That's why some TIADers attempt to make it into mashed
>> > potatoes...
>>
>> The reason some people use mashed cauliflower as a sub for potatoes is
>> the low-carb diet thing.
>>
>> http://www.escapefromobesity.net/201...uliflower.html

>Those who don't understand the concept.

Those who do understand the concept of low-carbing can eat cauliflower
without turning it into shit... any imbecile can waste cauliflower by
pulverizing it. There are many ways to cook cauliflower (by those who
actually know how to cook) so it resembles potatoes without wasting
it, can be fried, baked, gratined, etc.
http://www.huffingtonpost.com/2015/0...n_6550268.html
http://thewoksoflife.com/2014/05/eas...ower-stir-fry/

Bryan-TGWWW wrote:
>
> On Thursday, January 29, 2015 at 1:13:10 PM UTC-6, wrote:
>
> >
> > The worst thing to eat is beets.
>
> That sentence, taken out of context, stands alone perfectly well.

LOL! That's one thing I never eat. Never liked them. Who the heck
eats beets and actually enjoys them?

Bryan-TGWWW wrote:
>
> On Thursday, January 29, 2015 at 5:11:05 PM UTC-6, sf wrote:
> >
> >
> > Cauliflower whizzed in the food processor substitutes nicely for
> > mashed potato and butternut squash subs for sweet potato.
> >
> Maybe if you are a zillion years old, and have lost the ability to taste.

LOL! I have to agree once again. Mashed potatoes and sweet potatoes
stand alone quite fine. Substitutes are no where near as good, imo.
:-D

jmcquown wrote:
>
> The reason some people use mashed cauliflower as a sub for potatoes is
> the low-carb diet thing.

I can understand that but don't tell me they are a great substitute.

Brooklyn1 wrote:
>
> Those who do understand the concept of low-carbing can eat cauliflower
> without turning it into shit... any imbecile can waste cauliflower by
> pulverizing it. There are many ways to cook cauliflower (by those who
> actually know how to cook) so it resembles potatoes without wasting
> it, can be fried, baked, gratined, etc.

Those silly buffalo cauliflower wings....ummmm no!
If you want buffalo chicken, use chicken. geez

"Gary" > wrote in message ...
> Bryan-TGWWW wrote:
>>
>> On Thursday, January 29, 2015 at 1:13:10 PM UTC-6,
>> wrote:
>>
>> >
>> > The worst thing to eat is beets.
>>
>> That sentence, taken out of context, stands alone perfectly well.
>
> LOL! That's one thing I never eat. Never liked them. Who the heck
> eats beets and actually enjoys them?

Actually ... I do ;-)

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

On 1/30/2015 11:22 AM, Gary wrote:
> Bryan-TGWWW wrote:
>>
>> On Thursday, January 29, 2015 at 1:13:10 PM UTC-6, wrote:
>>
>>>
>>> The worst thing to eat is beets.
>>
>> That sentence, taken out of context, stands alone perfectly well.
>
> LOL! That's one thing I never eat. Never liked them. Who the heck
> eats beets and actually enjoys them?
>
My neighbor does. I went to lunch with him last week and he ordered a
mixed green salad that included sliced pickled beets. I didn't say a
word as he chowed down. I just chuckled inside thinking oy, pickled
dirt chunks! <G>

Jill

On 1/30/2015 11:22 AM, Gary wrote:
> Bryan-TGWWW wrote:
>>
>> On Thursday, January 29, 2015 at 1:13:10 PM UTC-6, wrote:
>>
>>>
>>> The worst thing to eat is beets.
>>
>> That sentence, taken out of context, stands alone perfectly well.
>
> LOL! That's one thing I never eat. Never liked them. Who the heck
> eats beets and actually enjoys them?
>
I don't like sweet beet dishes like Harvard Beets but I like beets
pickled in vinegar. These can made by opening a can of small whole beets
and replacing half the fluid by white vinegar. They are pretty good then
and there and keep well.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 2015-01-30 11:22 AM, Gary wrote:
> Bryan-TGWWW wrote:
>>
>> On Thursday, January 29, 2015 at 1:13:10 PM UTC-6, wrote:
>>
>>>
>>> The worst thing to eat is beets.
>>
>> That sentence, taken out of context, stands alone perfectly well.
>
> LOL! That's one thing I never eat. Never liked them. Who the heck
> eats beets and actually enjoys them?


I don't mind beets. I am not crazy about them but don't find anything
really objectionable about them. If someone serves them to me I eat
them. I don't cook them because it is the one vegetable that my wife
absolutely hates. She did agree to try them last year on a salad made
with roasted beets, Bibb lettuce and blue cheese.

Thanks to her hatred of beets, our son was never exposed to them. He
discovered them on his own after moving out of the house. He especially
likes them pickled.

Cheryl wrote:
>
> GO HALKS! Not really a fan but I hate NE so if I'm going to watch, I'll
> be hoping for Seattle to win.

Cheryl! Shame on you, you East Coast traitor! This superbowl has
become East Coast vs West Coast. That has been dividing many of the
other team fans.

Why do you hate NE? They have been my favorite team for about 10
years. All of the cheating claims aside, they are one great team.

"James Silverton" > wrote in message
...
> On 1/30/2015 11:22 AM, Gary wrote:
>> Bryan-TGWWW wrote:
>>>
>>> On Thursday, January 29, 2015 at 1:13:10 PM UTC-6,
>>> wrote:
>>>
>>>>
>>>> The worst thing to eat is beets.
>>>
>>> That sentence, taken out of context, stands alone perfectly well.
>>
>> LOL! That's one thing I never eat. Never liked them. Who the heck
>> eats beets and actually enjoys them?
>>
> I don't like sweet beet dishes like Harvard Beets but I like beets pickled
> in vinegar. These can made by opening a can of small whole beets and
> replacing half the fluid by white vinegar. They are pretty good then and
> there and keep well.

Oh yes, they must be pickled. But I prefer malt vinegar
--
http://www.helpforheroes.org.uk/shop/

On 2015-01-30, Dave Smith > wrote:

> discovered them on his own after moving out of the house. He especially
> likes them pickled.

I love 'em. Have since a cannery cook-room mgr took exception to my,
"I hate beets" statement. He jes walked over to a no. 10 canned beets
post-cooler line and grabbed a freshly cooked can, opened it, stabbed
a pickled beet on the end of his pocket knife, presented it to my face
and sed, "Eat it!" I did. Loved beets ever since. Paricularly good
with blue cheese dressing.

nb

Ophelia wrote:
>
> "Gary" wrote:
> > LOL! That's one thing I never eat. Never liked them. Who the heck
> > eats beets and actually enjoys them?
>
> Actually ... I do ;-)

I won't criticize that. If you like them, power to you.

Also, since you cannot find clams....what the hell country doesn't
offer canned, frozen or fresh clams? You can at least order canned
ones from Amazon.

Since it's such a pain in the butt there in Scotland, I'd suggest
buying a can of premade clam chowder just to see if you like it. If
you do, make your own and it will be better. Progresso makes a decent
version. Amazon will sell you that too.

Do you not have seafood markets nearby that can find anything that you
request?

Dave Smith wrote:
>
> If someone serves them to me I eat them.

I agree with you there, Dave. I won't make them on my own but I'f
someone serves them to me, I will politely eat them. I won't ask for
seconds though. :-D

On Fri, 30 Jan 2015 07:20:38 -0800, koko > wrote:

> On Fri, 30 Jan 2015 05:33:49 -0800, sf > wrote:
>
> >>
> >> Nice. I'm glad you posted that. I thought arepas were palmed circles
> >> of raw dough with a filling placed in the center and then covered with
> >> more raw dough and rolled out -- so the filling and dough become one.
> >> And then baked or fried. If you can follow my sentence? So I'm glad
> >> I read through your link. Your photos show a different food item than
> >> I had in mind. Good looking.
> >> Janet US
> >
> >You might be thinking of pupusas.
> >http://www.whats4eats.com/breads/pupusas-recipe
>
>
> Arepas and papusas are very similar. Areapas are usually made with
> P.A.N. brand pre-cooked white corn meal and papusas are usually made
> with masa harina. Both are wonderful and fun to make.
>
I'd never heard of tlacoyos before you mentioned them. Glad you did
because I have a big bag of masa dough in my refrigerator waiting for
me to do something with it.


--
A kitchen without a cook is just a room

On Fri, 30 Jan 2015 11:22:38 -0500, Gary > wrote:

> Bryan-TGWWW wrote:
> >
> > On Thursday, January 29, 2015 at 1:13:10 PM UTC-6, wrote:
> >
> > >
> > > The worst thing to eat is beets.
> >
> > That sentence, taken out of context, stands alone perfectly well.
>
> LOL! That's one thing I never eat. Never liked them. Who the heck
> eats beets and actually enjoys them?

I do. I prefer beet greens, but beet roots work in a pinch -
especially baby beets.

--
A kitchen without a cook is just a room

On Fri, 30 Jan 2015 16:34:02 -0000, "Ophelia"
> wrote:

>>> > The worst thing to eat is beets.

>>> That sentence, taken out of context, stands alone perfectly well.

>> LOL! That's one thing I never eat. Never liked them. Who the heck
>> eats beets and actually enjoys them?

>Actually ... I do ;-)
While I can't stand them boiled or pickled, I do like borscht. I've
seen whole beets oven-roasted on cookery shows but I can't imagine
what they taste like. I suppose the roasting must make them very
sweet.

--
Bob
www.kanyak.com

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "Gary" wrote:
>> > LOL! That's one thing I never eat. Never liked them. Who the heck
>> > eats beets and actually enjoys them?
>>
>> Actually ... I do ;-)
>
> I won't criticize that. If you like them, power to you.
>
> Also, since you cannot find clams....what the hell country doesn't
> offer canned, frozen or fresh clams? You can at least order canned
> ones from Amazon.
>
> Since it's such a pain in the butt there in Scotland, I'd suggest
> buying a can of premade clam chowder just to see if you like it. If
> you do, make your own and it will be better. Progresso makes a decent
> version. Amazon will sell you that too.
>
> Do you not have seafood markets nearby that can find anything that you
> request?

I still haven't seen clams

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

"Opinicus" > wrote in message
...
> On Fri, 30 Jan 2015 16:34:02 -0000, "Ophelia"
> > wrote:
>
>>>> > The worst thing to eat is beets.
>
>>>> That sentence, taken out of context, stands alone perfectly well.
>
>>> LOL! That's one thing I never eat. Never liked them. Who the heck
>>> eats beets and actually enjoys them?
>
>>Actually ... I do ;-)
> While I can't stand them boiled or pickled, I do like borscht. I've
> seen whole beets oven-roasted on cookery shows but I can't imagine
> what they taste like. I suppose the roasting must make them very
> sweet.

I don't know. I boil them, and then cover them in malt vinegar The only
way I like them I see others like pickles using white vinegar but I grew
up with malt vinegar and I guess that is what I am used to


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

On 1/30/2015 12:07 PM, Gary wrote:
> Ophelia wrote:
>>
>> "Gary" wrote:
>>> LOL! That's one thing I never eat. Never liked them. Who the heck
>>> eats beets and actually enjoys them?
>>
>> Actually ... I do ;-)
>
> I won't criticize that. If you like them, power to you.
>
> Also, since you cannot find clams....what the hell country doesn't
> offer canned, frozen or fresh clams? You can at least order canned
> ones from Amazon.

Why should she order clams online if she doesn't know whether or not
they'll like clam chowder?!

> Since it's such a pain in the butt there in Scotland, I'd suggest
> buying a can of premade clam chowder just to see if you like it. If
> you do, make your own and it will be better. Progresso makes a decent
> version. Amazon will sell you that too.
>
> Do you not have seafood markets nearby that can find anything that you
> request?
>
It's my turn to ask, WTH is wrong with you?

Jill

On Fri, 30 Jan 2015 12:07:25 -0500, Gary > wrote:

> Ophelia wrote:
> >
> > "Gary" wrote:
>
> Do you not have seafood markets nearby that can find anything that you
> request?

Ophelia... it just occurred to me that you can probably find cockles
in Scotland and cockle is a type of clam! We use little necks for our
clam chowder, you can use cockles. They're smaller than Little
Necks, that's all. They are roughly the size of a Manila clam.
Manilas are 20-30/lb. Cockles from New Zealand's North Island are
20-25 per pound. I looked but didn't find much about Scottish cockles
other than it looks like they are not a big commercial product
(somebody needs to fix that to start growing the economy) and they are
mostly poached for sale elsewhere.

http://i.guim.co.uk/static/w-620/h--...27/cockles.jpg
http://www.nytimes.com/1997/12/31/di...ttlenecks.html

cockle vs little neck
http://www.differencebetween.net/obj...am-and-cockle/


--
A kitchen without a cook is just a room

On Fri, 30 Jan 2015 05:33:49 -0800, sf > wrote:

>On Thu, 29 Jan 2015 23:36:53 -0700, Janet B >
>wrote:
>
>> On Thu, 29 Jan 2015 21:43:26 -0800, koko > wrote:

snip
>> >
>> >koko
>>
>> Nice. I'm glad you posted that. I thought arepas were palmed circles
>> of raw dough with a filling placed in the center and then covered with
>> more raw dough and rolled out -- so the filling and dough become one.
>> And then baked or fried. If you can follow my sentence? So I'm glad
>> I read through your link. Your photos show a different food item than
>> I had in mind. Good looking.
>> Janet US
>
>You might be thinking of pupusas.
>http://www.whats4eats.com/breads/pupusas-recipe

Yes, pupusas. By this morning I was pretty sure that whatever I was
thinking of was more S. American than Mexican. Thanks,
Janet US

On 1/30/2015 10:22 AM, Gary wrote:
> Bryan-TGWWW wrote:
>>
>> On Thursday, January 29, 2015 at 1:13:10 PM UTC-6, wrote:
>>
>>>
>>> The worst thing to eat is beets.
>>
>> That sentence, taken out of context, stands alone perfectly well.
>
> LOL! That's one thing I never eat. Never liked them. Who the heck
> eats beets and actually enjoys them?
>
I do.

--
From somewhere very deep in the heart of Texas

On Thu, 29 Jan 2015 23:29:31 -0800, sf > wrote:

snip
>> >
>> >Sounds like corn is okay, so add tortilla soup to your list.
>>
>> My tortilla soup contains black beans. I've tried the soup without
>> and it doesn't taste right to either of us. In a little while I
>> will try again and use corn instead.
>>
>
>I was talking about the corn in masa... tortilla chips.

I will probably try corn kernels anyway. The soup is pretty lonely
without the beans in there.
Janet US

"sf" > wrote in message
...
> On Fri, 30 Jan 2015 12:07:25 -0500, Gary > wrote:
>
>> Ophelia wrote:
>> >
>> > "Gary" wrote:
>>
>> Do you not have seafood markets nearby that can find anything that you
>> request?
>
> Ophelia... it just occurred to me that you can probably find cockles
> in Scotland and cockle is a type of clam! We use little necks for our
> clam chowder, you can use cockles. They're smaller than Little
> Necks, that's all. They are roughly the size of a Manila clam.
> Manilas are 20-30/lb. Cockles from New Zealand's North Island are
> 20-25 per pound. I looked but didn't find much about Scottish cockles
> other than it looks like they are not a big commercial product
> (somebody needs to fix that to start growing the economy) and they are
> mostly poached for sale elsewhere.
>
> http://i.guim.co.uk/static/w-620/h--...27/cockles.jpg
> http://www.nytimes.com/1997/12/31/di...ttlenecks.html
>
> cockle vs little neck
> http://www.differencebetween.net/obj...am-and-cockle/

Oh my, it is a long times since I have seen cockles)) We had them when I
was growing up in Yorkshire)) Thanks

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

jmcquown wrote:
>
> Gary wrote:
> > Also, since you cannot find clams....what the hell country doesn't
> > offer canned, frozen or fresh clams? You can at least order canned
> > ones from Amazon.

>
> Why should she order clams online if she doesn't know whether or not
> they'll like clam chowder?!

See what I said later, Jill.

>
> > Since it's such a pain in the butt there in Scotland, I'd suggest
> > buying a can of premade clam chowder just to see if you like it. If
> > you do, make your own and it will be better. Progresso makes a decent
> > version. Amazon will sell you that too.

> It's my turn to ask, WTH is wrong with you?

Nothing, evidently, but WTH is wrong with you, Jillian?

I told her to try a decent commercial brand to see if she liked it.
Then make her own to taste better if she did.

What did you miss in my post?

On 1/30/2015 1:02 PM, sf wrote:
>
> Ophelia... it just occurred to me that you can probably find cockles
> in Scotland and cockle is a type of clam! We use little necks for our
> clam chowder, you can use cockles. They're smaller than Little
> Necks, that's all. They are roughly the size of a Manila clam.
> Manilas are 20-30/lb. Cockles from New Zealand's North Island are
> 20-25 per pound. I looked but didn't find much about Scottish cockles
> other than it looks like they are not a big commercial product
> (somebody needs to fix that to start growing the economy) and they are
> mostly poached for sale elsewhere.
>
Cockles were a basic food in coastal areas of Scotland since prehistoric
times - but in many areas in the latter part of the last century,
foreign fishing boats came in and scraped up vast quantities of them,
not leaving enough for natural regeneration.

When I was a child, I remember going down at low tide with a rake, and
filling my bucket with them. But after the Spanish fishing fleet invaded
the Kyle there there were no more cockles to be found
There have been a few attempts to 'reseed' the area, and eventually
there may be enough for local people to once again harvest them.

Gary wrote:
>Bwrrryan lithped:
>> spermtrap wrote:
>> >
>> > The worst thing to eat is beets.
>>
>> That sentence, taken out of context, stands alone perfectly well.
>
>LOL! That's one thing I never eat. Never liked them. Who the heck
>eats beets and actually enjoys them?

I Love beets. Pickled beets are wonderful, harvard beets are
fantastic, beets in baked goods are orgasmic...
http://www.abundantharvestkitchen.co...-beet-muffins/
http://pinchandswirl.com/2014/11/fud...beet-brownies/

Gary wrote in rec.food.cooking:

> Bryan-TGWWW wrote:
> >
> > On Thursday, January 29, 2015 at 1:13:10 PM UTC-6,
> > wrote:
> >
> > >
> > > The worst thing to eat is beets.
> >
> > That sentence, taken out of context, stands alone perfectly well.
>
> LOL! That's one thing I never eat. Never liked them. Who the heck
> eats beets and actually enjoys them?

Actually on my long journey to learn about 'something new' each
shopping trip I have and found that i like them in moderation. What I
dislike, is pickled beets. The real thing though, I like them. One
slice cut to small bits on a salad suits me well.

I also like the occasional slice of candied beets.

I pulled a list of some of the more intriguing ones fro my MM database
(omiting the obvious borsht etc). Some very different uses out there.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Spiced Beets
Categories: Diabetic, Vegetables, Side dishes, Rice
Yield: 4 Servings

1/2 c Wine vinegar;
(how about rice?)
1/4 c Water
1 Bay leaf;
1 Whole clove;
1 ts Black pepper;
3 tb Sugar Replacement
2 c Beets; sliced

Combine all ingredients except beets. Bring to a boil. Add beets;
simmer for 10 minutes, or until tender. Micorwave: Combine all
ingredients, except beets. Cook on High for 2 minutes. Add beets.
Cook on Medium for 2 minutes. Food Exchange per serving: 1 VEGETABLE
EXCHANGE; CAL: 36

Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought
to you and yours via Nancy O'Brion and her Meal-Master

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Sliced Beet Salad
Categories: Diabetic, Vegetables, Salads, Vegetarian, Side dishes
Yield: 2 Servings

1 1/2 c Sliced canned / cooked beets
1 Bay leaf
4 Whole cloves
4 Whole allspice
1 sm Grapefruit
1 pk Equal sweetener (2 tsp)

Drain the liquid from the canned beets, reserving 1/2 cup. (Use
water with fresh beets.) Combine the 1/2 cup beet liquid, bay leaf,
cloves and allspice in a small saucepan. Heat to boiling. Lower the
heat and simmer for 5 minutes.

Section the grapefruit. Remove the spices from the liquid and pour
over the beet slices and grapefruit sections. Add the sweetener.
Marinate for at least 1 hour before serving. Drain off the liquid
before serving.

1/2 recipe - 86 calories, 1/2 fruit exchange, 2 vegetable exchanges 21
grams carbohydrate, 2 grams protein, 0 fat 302 mg sodium, 380 mg
potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Apple-Beet Relish
Categories: None
Yield: 1 Servings

3/4 c Sugar
3/4 c Cider vinegar
2 1/2 c Drained canned apple slices
1 cn (1-lb.) drained sliced or
-tiny whole beets
1/3 c Horseradish

In a deep bowl, dissolve 3/4 cup sugar in 3/4 cup cider vinegar. Add
2 1/2 cups drained canned apple slices and 1 (1-lb.) can drained
sliced or tiny whole beets and 1/3 cup horseradish. Cover and chill
overnight. Good with broiled chicken, steak or roast beef. Makes 8 to
10 servings.

Posted to KitMailbox Digest by "Joanne L. Schweikj"
> on Jul 9, 1997

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Baked Beets
Categories: Vegetables
Yield: 2 Servings

Beets; whole, unpeeled
-tops removed, washed

Place beets on a tray, in an oven at 350F degrees for 1 hour. Let
cool slightly and slip off skins, mash and serve with butter and/or
sour cream. Sqeeze a bit of lime onto them right before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Balsamic-Glazed Beets
Categories: None
Yield: 1 Servings

3 1/2 lb Beets (4 pounds with greens
-attached, reserving greens
-for another use), scrubbed
-and trimmed, leaving about
-1-inch of stems attached
3 tb Balsamic vinegar
2 tb Pure maple syrup or honey
1 tb Olive oil
1 1/2 ts Minced fresh thyme leaves

In a large saucepan cover beets with salted water by 1 inch. Simmer
beets, covered, 35 to 45 minutes, or until tender, and drain in a
colander. Cool beets until they can be handled and slip off skins and
stems. Cut beets lengthwise into wedges. Beets may be prepared up to
this point 2 days ahead and chilled, covered. Bring beets to room
temperature before proceeding. In a large skillet stir together
vinegar, syrup or honey, and oil and add beets. Cook beet mixture
with salt and pepper to taste over moderate heat, stirring, until
heated through and coated well. Sprinkle about half of thyme over
beets and toss gently.

Serve beets sprinkled with remaining thyme.

Yield: 8 serving Posted to MC-Recipe Digest V1 #324

Recipe by: COOKING LIVE SHOW #CL8767

From: "Angele and Jon Freeman" >

Date: Sun, 1 Dec 1996 14:39:49 -0500

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Beet and Buttermilk Soup
Categories: Soups and s, Canadian
Yield: 6 Servings

5 Beets; (1-1/4 lb.)
3 c Buttermilk
3/4 c Chopped green onions
2/3 c Light sour cream
2 tb Chopped fresh dill or
-coriander; (or 2 tsp.
-dried)
1 1/2 ts Granulated sugar
1 1/2 ts White vinegar
1/4 ts Salt
1 c Cucumber; (diced unpeeled)
Fresh dill or coriander
-sprigs

This glorious pink soup is delicious with traditional dill or fresh
coriander.

In saucepan of boiling salted water, cover and cook beets until
tender and skins slip off easily, about 25 minutes. Drain and let
cool; slip off skins and cut into 1/4-inch (5 mm) dice. Cover and
refrigerate until chilled. (Beets can be refrigerated for up to 3
days.)

In large bowl, whisk together buttermilk, 1/2 cup (125 mL) of the
onions, sour cream, dill, sugar, vinegar and salt. Cover and
refrigerate until chilled or for up to 6 hours. Taste and adjust
seasoning.

Ladle buttermilk mixture into serving bowls. Swirl in beets and
cucumber. Garnish with remaining green onions and dill or coriander
sprigs.

Makes 6 servings.

Recipe by: Canadian Living

Posted to recipelu-digest by Peg Baldassari
> on Mar 18, 1998

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Beet and Tomato Casserole
Categories: Casserole
Yield: 6 Servings

2 1/2 c Diced boiled beets
2 1/2 c Stewed tomatoes
1/2 c Grated cheese
2 c Bread crumbs
2 tb Fat
Salt and pepper to taste

Put 1/2 beets in bottom of greased baking dish. Add half the tomatoes
then half the cheese in layers. Season to taste with salt and pepper.
Add 1/2 bread crumbs. Dot with 1 tablespoon fat. Repeat. Brown in
moderate oven 350?, 20 minutes.

Tootie Notes: This was the old recipe. To update: Use a sprayed glass
casserole. Use canned beets and tomatoes. I use the sliced beets-it
lays out in the dish better. Cut down on the salt. Use butter or
margarine instead of fat. This is steamy good.

Recipe by: Mother's Collection-Sarah Elizabeth Barton-1938 Posted to
TNT - Prodigy's Recipe Exchange Newsletter by
(MRS IRA M DENNIS) on Aug 13, 1997

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Beet Appetizer Salad
Categories: Appetizers, Moroccan, Salads, Vegetables
Yield: 4 Servings

2 lb Beets
Salt
1/2 Spanish onion, diced
4 Tomatoes, skinned, seeded &
-- diced
2 Garlic cloves, chopped
4 tb Italian parsley, chopped
4 tb Cilantro, chopped
4 md Potatoes, boiled

MMMMM--------------------------DRESSING-------------------------------
2 tb Vinegar
8 tb Olive oil
Salt & pepper
Hot red pepper

MMMMM--------------------------GARNISH-------------------------------
Black olives

Cut off ends of beets. Wash well & cook in boiling salted water until
tender. Drain & remove skins under running cold water. Dice. Mix
together the dressing ingredients. Combine beets in a salad bowl with
the onion, tomato, garlic cilantro & parsley. Pour over half the
dressing, toss gently & chill for 30 minutes. Slice the potatoes,
place in a shallow bowl & toss with remaining dressing. Chill. When
ready to assemble, arrange beets, tomato & onion in the centre of a
shallow bowl & arrange potatoes in a ring around them. Garnish with
olives.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Beet Eingemachts (Preserves)
Categories: None
Yield: 1 Servings

2 lb Beets
2 lb Sugar
1 tb Ginger
3 Lemons; sliced
1 c Coarsely chopped almonds

Here is a recipe for beet preserves from Love and Knishes by Sara
Kasdan, one of the best Jewish cookbooks I own. Copyright is 1956 so
I doubt if it is still in print. Being from NYC, I had no idea that
Jewish culture/cooking existed out of the mileu.(New Yorkers are
amazingly provincial!) Mrs. Kasdan was a Kentuckian but the recipes
match my grandmother's. Judy

Peel and dice beets. Place beets and remaining ingredients in a deep
kettle and cook over moderate flame for 1 hour. Turn into jelly
glasses or small crock. Store in a dark place to prevent loss of
color. This is served as a sweet preserve. Makes about 3 jelly
glasses.

Posted to JEWISH-FOOD digest by Judith Sobel > on
Apr 08, 1998

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Beet Latkes
Categories: None
Yield: 1 Servings

1 c Finely chopped fresh beets
2 tb Cornstarch
4 lg Egg yolks beaten
1/2 ts Sugar
3 tb Heavy cream or undiluted
-evaporated milk
1/2 ts Ground nutmeg
1 ts Salt

Combine all ingredients in a mixing bowl. Mix Well and bake in pancake
fashion on a hot buttered griddle or heavy skillet. Serve with Fruit
marmalade or preserves. Yield about 12 pancakes

Posted to JEWISH-FOOD digest V96 #80

Date: Mon, 18 Nov 1996 12:48:58 -0800

From: (Al)

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Beet Nut Bread
Categories: Breads
Yield: 1 Servings

3/4 c Shortening
1 c Sugar
4 Eggs
2 ts Vanilla
2 c Shredded beets
3 c Flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Cinnamon
1/4 ts Ground nutmeg
1 c Chopped nuts

(From Kraft's Fresh Focus, February 1987.)

Beat shortening and sugar until light and fluffy. Blend in eggs and
vanilla. Stir in beets. Add combined dry ingredients; mix well. Stir
in nuts. Pour into greased and floured 9x5" loaf pan. Bake at 350'F.
for 60-70 minutes or until wooden toothpick inserted in center comes
out clean. Cool 10 minutes; remove from pan.

Makes 1 loaf.

Nutritional analysis per serving: 441.8 calories; 23.1 grams total
fat; (5.1 grams saturated fat); 7.5 grams protein; 30.9 grams
carbohydrates; 109.6 milligrams cholesterol; 426.1 milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike
Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/m...es/tn-94q3.zip

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Beets and Pineapple
Categories: Vegetables
Yield: 1 Servings

2 tb Brown sugar
1 tb Corn starch
1/4 ts Salt
1 c Pineapple tidbits
1 tb Butter
1 tb Lemon juice
1 lb Can of beets, slice & drain

Combine brown sugar, corn starch and salt in pan. Stir in the
pineapple with syrup. Cook, stir constantly until it bubbles. Add
butter, lemon juice and beets. Cook for about 5 minutes. Randy Rigg

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Beets Dauphnois
Categories: Casserole, Cheese, Seasonings, Side dish, Vegetables
Yield: 6 Servings

6 Beets (1 lb.)
1 c Chicken stock
1/2 c Cream
1/2 c Scallions or onions
;chopped
2 Garlic cloves
;peeled and minced
1 tb Fresh tarragon (1 tsp. dry)
1/2 c Cheddar or Swiss cheese
;grated

The author writes: "A color version of the familiar scalloped
potatoes...a hearty dish served alongside broiled fish and brown
rice."

Scrub beets; trim stem end to 1/2". Leave root end intact. In a large
saucepan, boil beets for 25 minutes, until just tender enough to
stick a knife through the center. Drain; peel and slice in 1/4" discs.

Preheat oven to 400 F.

In a saucepan, combine beet slices, chicken stock, cream, scallions,
garlic and tarragon. Bring to a boil. Stir and remove from heat.

Butter a 1 1/2 qt. gratin dish and spread the beet mixture out.
Sprinkle with grated cheese. Bake 30 minutes.

Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog,
Vol. 9, No. 1. Spring 1992. Pg. 6. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Beets in Mustard Sauce
Categories: Vegetables, Usenet
Yield: 4 Servings

1 1/2 lb Beets, trimmed
3 tb Butter, unsalted
1/4 c Shallots, minced
1 tb Flour
1/2 c Chicken stock
3 tb Dijon mustard
1/4 c Cream
Parsley, chopped
Salt and pepper

Scrub the beets lightly and boil them for 35 minutes until barely
tender. Drain under cold water, peel, then slice into 1/4 inch pieces.

Melt the butter and cook the shallots for 4 minutes over medium heat.
Turn the heat down and stir in the flour. Cook for 2 minutes stirring
often. Add the stock, mustard and cream. Cook for a few minutes until
thick.

Combine with the beets. Cook for a few minutes until it is warm. Add
salt and pepper to taste. Serve with parsley sprinkled on top.

NOTES:

* Beets in a tangy mustard sauce -- From Bert Greene's "Greene on
Greens."

: Difficulty: easy.
: Time: 50 minutes cooking, 10 minutes preparation.
: Precision: approximate measurement OK.

: Nicholas Horton
: Reed College, Portland, OR USA
:

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Beets Stuffed with Vegetables and Rice
Categories: Side dish, Jewish, Rice, Vegetables
Yield: 6 Servings

6 lg Beets
1/4 c Oil
1/2 c Kohlrabi, chopped
12 Green olives, chopped
3/4 c Sour pickles, chopped
1 c Onion, chopped
2 tb Lemon juice
1/2 ts Salt and pepper
1 c Rice, cooked
1 ts Thyme (opt'l.)
1/3 c Parsley, chopped
6 sl Lemon, peeled

Remove stems and roots from beets. Drop beets into boiling water;
cook until tender. Drain and cool. Peel beets. With a melon ball
scoop, remove the beet flesh, leaving a 1/2" shell. Heat oil in a
large skillet. Saute kohlrabi, olives, pickles and onions until the
vegetables are soft. Add lemon juice, salt and pepper. Remove mixture
from heat; cool. Blend in the cooked rice, thyme and parsley. Stuff
beets with this mixture and cover each with a slice of lemon. Bake in
a preheated 325 F oven for 35 minutes.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Borani-Ye Choghandar
Categories: Main dish
Yield: 8 Servings

2 Garlic cloves
1 c Plain yogurt
1 ts Chopped mint, dill or
-cilantro (opt)
1 lb Beets, stems trimmed
-OR
1 lb Drained canned diced beets
Water
2 tb Butter
1 lg Onion, chopped

Crush garlic cloves. In small bowl combine garlic and yogurt. Cover
and refrigerate 1 hour.

If using fresh beets, place in pan of cold water to cover and bring to
boil. Simmer until tender enough to be pierced through by fork, 30-60
minutes, depending on size. Drain and rinse until cold running water
until cool enough to handle. Slip off peels and trim remaining
greens. Dice.

Saute onion in butter until golden brown. In bowl mix onions with
beets and yogurt. Makes 8 servings.

Each serving contains about: 96 calories; 123 milligrams sodium; 11
milligrams cholesterol; 4 grams fat; 12 grams carbohydrates; 4 grams
protein; 0.72 gram fiber.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike
Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/m...es/tn-94q3.zip

MMMMM


--

Julie Bove wrote in rec.food.cooking:

>
> "Janet B" > wrote in message
> ...
> > Sunday is my birthday, the Australian Open finals, and Super Bowl.
> > How great is that !
> > I want to do some Mexican kinds of snacky things, but I have a
> > problem. My husband recently had a kidney stone and the stone
> > analysis showed it to be calcium oxalate -- the most common kind.
> > As a result he was given a list of high oxalate foods he may not
> > eat. Beans of any kind are on the 'never' list. So are potatoes
> > (sweet as well), carrots, leafy greens, chocolate, berries and nuts.
> > So, does anyone have any ideas for Mexican snacky things without any
> > of the above? I don't mind cooking or shopping for ingredients. I
> > appreciate any ideas. I've kind of fallen into a rut about feeding
> > us and complying with the list.
> > Thanks
> > Janet US
>

> You could do nachos. Just leave off any of the offending foods. I
> think they are best to do in the oven but I often do them in the
> microwave just because it is cheaper. I take my time to arrange the
> chips so that they all have some cheese on them.

Try putting the dip in a center bowl and the chips to the side. Works
better and you don't get soggy nasty chips after a few minutes.
--

On Fri, 30 Jan 2015 13:50:02 -0500, S Viemeister
> wrote:


snip
>When I was a child, I remember going down at low tide with a rake, and
>filling my bucket with them. But after the Spanish fishing fleet invaded
>the Kyle there there were no more cockles to be found
>There have been a few attempts to 'reseed' the area, and eventually
>there may be enough for local people to once again harvest them.

that's awful.
Janet US

sf wrote in rec.food.cooking:

> On Thu, 29 Jan 2015 10:53:56 -0700, Janet B >
> wrote:
>
> > Sunday is my birthday, the Australian Open finals, and Super Bowl.
> > How great is that !
> > I want to do some Mexican kinds of snacky things, but I have a
> > problem. My husband recently had a kidney stone and the stone
> > analysis showed it to be calcium oxalate -- the most common kind.
> > As a result he was given a list of high oxalate foods he may not
> > eat. Beans of any kind are on the 'never' list. So are potatoes
> > (sweet as well), carrots, leafy greens, chocolate, berries and nuts.
> > So, does anyone have any ideas for Mexican snacky things without any
> > of the above? I don't mind cooking or shopping for ingredients.
>
> Guacamole, of course.... maybe you could use broad, thin slices of raw
> jicama as your "chip". I'm confused about corn. One site said it was
> high and another put it in low/mod... so I don't know if I can
> recommend tortilla chips or not. Not sure if tomatillos are ok or not
> either. Here's a recipe for tomatillo salsa
> http://www.marthastewart.com/316989/...a#Mexican-Insp
> ired%20Appetizers|/919505/mexican-appetizers/@center/946776/appetizer-
> recipes|316989
>
> How about poppers
> http://www.marthastewart.com/317501/...xican-Inspired
> %20Appetizers|/919505/mexican-appetizers/@center/946776/appetizer-reci
> pes|317501 or Tequila Grilled Shrimp?
> http://www.marthastewart.com/317963/...mp#Mexican-Ins
> pired%20Appetizers|/919505/mexican-appetizers/@center/946776/appetizer
> -recipes|317963 Chorizo stuffed mini pepper is easy
> http://www.marthastewart.com/332260/...-sweet-peppers
> #Mexican-Inspired%20Appetizers|/919505/mexican-appetizers/@center/9467
> 76/appetizer-recipes|332260
>
>
> Have you seen these sites?
> http://lowoxalateinfo.com/how-to-get...late-food-list
> /
> http://thelowhistaminechef.com/best-...oking-methods/
>
> > I appreciate any ideas. I've kind of fallen into a rut about
> > feeding us and complying with the list.
>
> Have you discovered quinoa?
>
> Cauliflower whizzed in the food processor substitutes nicely for
> mashed potato and butternut squash subs for sweet potato.

Try this date site for information.

http://ndb.nal.usda.gov/ndb/foods/sh...format=&count=
&max=25&offset=&sort=&qlookup=

Just need to know what the levels acceptable are.

--