"taxed and spent" > wrote in message
...
>
> "Cindy Hamilton" > wrote in message
> ...
>> On Wednesday, September 16, 2015 at 12:25:28 PM UTC-4,
>> wrote:
>>> On Tuesday, September 15, 2015 at 9:17:41 PM UTC-4,
>>> wrote:
>>>
>>> > >
>>> >
>>> > No buttermilk in your neck of the woods?
>>>
>>> The recipe only called for half a cup or so, and I wasn't about to buy a
>>> quart of it just for that. (Similar peeve: When a recipe calls for half
>>> a cup of celery and it's only available in huge amounts!)
>>
>> Celery sticks? Stuffed celery? Stir-fried celery?
>>
>> Perhaps I should start the BubbaGump Celery company.
>
> only one recipe that uses celery per month?

I use tons of celery!

"Dave Smith" > wrote in message
...
> On 2015-09-16 12:25 PM, wrote:
>> On Tuesday, September 15, 2015 at 9:17:41 PM UTC-4,
>> wrote:
>>
>>>>
>>>
>>> No buttermilk in your neck of the woods?
>>
>> The recipe only called for half a cup or so, and I wasn't about to
>> buy a quart of it just for that. (Similar peeve: When a recipe calls
>> for half a cup of celery and it's only available in huge amounts!)
>
> I don't blame you. Around here a quart of buttermilk runs $2.50 to $3 and
> most recipes call for one cup. It will keep for a while but that would
> mean at least four different recipes to use it up. I used to just use
> regular milk and add vinegar in place of buttermilk. Then I discovered
> powdered buttermilk. A quarter cup of that and 3/4 cup water gives me the
> one cup I need. It isn't exactly cheap, but it is cheaper than regular
> buttermilk but, more important, there is no waste.
>
>>
>> I have no idea what else to use buttermilk for, as a rule, and while
>> I COULD get it in powdered form, it would still probably spoil
>> anyway.
>
> There are lots of things that you can use buttermilk for... cakes,
> waffles, pancakes, biscuits, scones, fried chicken ...
>
>>
>> In the meantime, I was thinking of making lemon-meringue pie instead
>> - for now, anyway. (I never have, but ever since hearing of how
>> Amelia Bedelia saved the day by making one, I thought it might be
>> fun. Of course, I've EATEN it before...)
>>
>
> Lemon meringue pie is good and most people like it. I have to chuckle
> about my father in law and his lemon meringue pie problems. He didn't like
> it. They were at a friend's house for dinner and the wife had made a lemon
> meringue pie for dessert. He was a good guest and always had what was
> served and made positive remarks. He raved about the woman's pie, and
> whenever they ate there she always served lemon meringue pie because he
> had liked it so much.

Most people like it? I only know one person who does. My mom.

On 2015-09-16 3:30 PM, Brooklyn1 wrote:

>> I don't blame you. Around here a quart of buttermilk runs $2.50 to $3
>> and most recipes call for one cup. It will keep for a while but that
>> would mean at least four different recipes to use it up. I used to just
>> use regular milk and add vinegar in place of buttermilk. Then I
>> discovered powdered buttermilk. A quarter cup of that and 3/4 cup water
>> gives me the one cup I need. It isn't exactly cheap, but it is cheaper
>> than regular buttermilk but, more important, there is no waste.
>
> On a hot sunmmer day there's nothing so good as to chug-a-lug a quart
> of ice cold buttermilk.
>
I'll take your word for it. I do not drink milk of any type. I can't
remember ever liking milk.

On 9/16/2015 2:51 PM, dsi1 wrote:
> On 9/16/2015 9:14 AM, La Llorona wrote:
>> On 9/16/2015 12:56 PM, La Llorona wrote:
>>> On 9/16/2015 12:56 PM, dsi1 wrote:
>>>> On Tuesday, September 15, 2015 at 12:16:03 PM UTC-10,
>>>> wrote:
>>>>> I was looking at the recipe in Joy of Cooking for steamed apple
>>>>> molasses pudding. It calls for orange rind. Can I use extract
>>>>> instead? What should the proportion be? Thanks.
>>>>>
>>>>> It also calls for buttermilk - maybe I'll just use yogurt.
>>>>>
>>>>> Lenona.
>>>>
>>>> These sound like good ideas to me. I made some banana muffins the
>>>> other day and decided to add some lemon extract to brighten up the
>>>> flavor. Unfortunately, I used a bit too much in the batter. I said
>>>> "oops" when I added it in. Hee hee. The batch tasted like lemon
>>>> muffins, not banana. It was still good eats.
>>>>
>>> Lemon muffins sound tasty.
>>>
>>> I think you just created a food!
>>
>>
>> Or maybe re-created one:
>>
>> http://www.thekitchn.com/recipe-lemo...e-kitchn-19089
>>
>>
>>
>> Some days we just need something cheery for breakfast, something easy
>> yet bright and tart. These muffins are a favorite way to welcome the
>> sun, whether you can see it through the clouds or not. They're soft,
>> fluffy, and full of lemon, and you don't even need the mixer. That's
>> what I call award-winning.
>>
>> The Most Lemony of Lemon Muffins
>>
>> Makes 12 muffins
>> 2 1/2 cups flour
>> 1/2 cup sugar
>> 1/2 cup sesame seeds, toasted, optional
>> 1 tablespoon baking powder
>> 1/2 teaspoon salt
>> 3 large lemons, zested and juiced
>> 1 1/4 cup milk
>> 1/2 cup vegetable oil
>> 1 large egg
>> 1 teaspoon vanilla
>>
>> For the lemon syrup:
>> 1/2 cup lemon juice, from the juiced lemons (above)
>> 1/2 cup sugar
>> Additional lemon zest to garnish, optional
>
> I'd say that was the most lemony of lemon muffins! Thanks for the
> recipe!

My pleasure.

I can't vouch for it as I've not made these yet, but it sure looks like
a winner.

Btw - stay away from the beach today, the Chilean quake may not send a
Tsunami your way but it's not worth testing the premise up close.

On Wed, 16 Sep 2015 18:06:35 -0400, Dave Smith
> wrote:

>On 2015-09-16 3:30 PM, Brooklyn1 wrote:
>
>>> I don't blame you. Around here a quart of buttermilk runs $2.50 to $3
>>> and most recipes call for one cup. It will keep for a while but that
>>> would mean at least four different recipes to use it up. I used to just
>>> use regular milk and add vinegar in place of buttermilk. Then I
>>> discovered powdered buttermilk. A quarter cup of that and 3/4 cup water
>>> gives me the one cup I need. It isn't exactly cheap, but it is cheaper
>>> than regular buttermilk but, more important, there is no waste.
>>
>> On a hot sunmmer day there's nothing so good as to chug-a-lug a quart
>> of ice cold buttermilk.
>>
>I'll take your word for it. I do not drink milk of any type. I can't
>remember ever liking milk.

I don't drink milk either but occasionally buttermilk is a real treat.

On 2015-09-15 15:16, wrote:
> I was looking at the recipe in Joy of Cooking for steamed apple molasses pudding. It calls for orange rind. Can I use extract instead? What should the proportion be? Thanks.
>
I would not do that. Hell. It's not like oranges are so expensive or
hard to find that you would need to do that.

On Wednesday, September 16, 2015 at 11:25:28 AM UTC-5, wrote:
>
> On Tuesday, September 15, 2015 at 9:17:41 PM UTC-4, wrote:
> >
> > No buttermilk in your neck of the woods?
>
> The recipe only called for half a cup or so, and I wasn't about to buy a quart of it just for that.
>
See my suggestion to add a teaspoon of vinegar to a cup of
milk.
>
> I have no idea what else to use buttermilk for, as a rule, and while I COULD get it in powdered form, it would still probably spoil anyway.
>
Why would powdered buttermilk spoil??????????????????? For
that matter liquid buttermilk IS spoiled milk and will keep
in your 'fridge pretty much forever. Just give it a shake
before using.

On Wednesday, September 16, 2015 at 2:30:37 PM UTC-5, Brooklyn1 wrote:
>
> On a hot sunmmer day there's nothing so good as to chug-a-lug a quart
> of ice cold buttermilk.
>
>
I like to drink the stuff, too.

"Dave Smith" > wrote in message
...
> On 2015-09-16 3:30 PM, Brooklyn1 wrote:
>
>>> I don't blame you. Around here a quart of buttermilk runs $2.50 to $3
>>> and most recipes call for one cup. It will keep for a while but that
>>> would mean at least four different recipes to use it up. I used to just
>>> use regular milk and add vinegar in place of buttermilk. Then I
>>> discovered powdered buttermilk. A quarter cup of that and 3/4 cup water
>>> gives me the one cup I need. It isn't exactly cheap, but it is cheaper
>>> than regular buttermilk but, more important, there is no waste.
>>
>> On a hot sunmmer day there's nothing so good as to chug-a-lug a quart
>> of ice cold buttermilk.
>>
> I'll take your word for it. I do not drink milk of any type. I can't
> remember ever liking milk.

My dad liked to drink buttermilk. I just buy the powdered kind for use in
baking and cooking. I don't use it often.

> wrote in message
...
> On Wednesday, September 16, 2015 at 11:25:28 AM UTC-5,
> wrote:
>>
>> On Tuesday, September 15, 2015 at 9:17:41 PM UTC-4,
>> wrote:
>> >
>> > No buttermilk in your neck of the woods?
>>
>> The recipe only called for half a cup or so, and I wasn't about to buy a
>> quart of it just for that.
>>
> See my suggestion to add a teaspoon of vinegar to a cup of
> milk.
>>
>> I have no idea what else to use buttermilk for, as a rule, and while I
>> COULD get it in powdered form, it would still probably spoil anyway.
>>
> Why would powdered buttermilk spoil??????????????????? For
> that matter liquid buttermilk IS spoiled milk and will keep
> in your 'fridge pretty much forever. Just give it a shake
> before using.

Why do you think that powdered food wouldn't spoil? Eventually all food
will spill. And why in the world would you think that buttermilk is spoiled
milk? It's not. It's the liquid that remains after butter is churned. My
grandma churned her own butter with milk from her cow. I know these things.

On 2015-09-17, Dave Smith > wrote:

> On 2015-09-15 15:16, wrote:

>> I was looking at the recipe in Joy of Cooking for steamed apple
>> molasses pudding. It calls for orange rind. Can I use extract
>> instead?

> I would not do that. Hell. It's not like oranges are so expensive or
> hard to find that you would need to do that.

You might check to see if there are any beer brewing stores, nearby.
They usually carry dried orange rind to make "wit biers". If not
locally, try online.

nb

On 2015-09-17 8:59 AM, notbob wrote:
> On 2015-09-17, Dave Smith > wrote:
>
>> On 2015-09-15 15:16, wrote:
>
>>> I was looking at the recipe in Joy of Cooking for steamed apple
>>> molasses pudding. It calls for orange rind. Can I use extract
>>> instead?
>
>> I would not do that. Hell. It's not like oranges are so expensive or
>> hard to find that you would need to do that.
>
> You might check to see if there are any beer brewing stores, nearby.
> They usually carry dried orange rind to make "wit biers". If not
> locally, try online.
>
I can get dried orange zest at the Bulk Barn but I have never been
impressed with it. Now that I don't have a gall bladder and can eat
oranges, we have them on hand most of the time.

On 2015-09-17, Dave Smith > wrote:

> oranges, we have them on hand most of the time.

I usta buy oranges, but no more. Sunkist usta be the standard. Last
time I bought Sunkist oranges, they were not even remotely sweet. No
more. 8|

nb

On Wednesday, September 16, 2015 at 1:36:51 PM UTC-10, La Llorona wrote:
> On 9/16/2015 2:51 PM, dsi1 wrote:
> > On 9/16/2015 9:14 AM, La Llorona wrote:
> >> On 9/16/2015 12:56 PM, La Llorona wrote:
> >>> On 9/16/2015 12:56 PM, dsi1 wrote:
> >>>> On Tuesday, September 15, 2015 at 12:16:03 PM UTC-10,
> >>>> wrote:
> >>>>> I was looking at the recipe in Joy of Cooking for steamed apple
> >>>>> molasses pudding. It calls for orange rind. Can I use extract
> >>>>> instead? What should the proportion be? Thanks.
> >>>>>
> >>>>> It also calls for buttermilk - maybe I'll just use yogurt.
> >>>>>
> >>>>> Lenona.
> >>>>
> >>>> These sound like good ideas to me. I made some banana muffins the
> >>>> other day and decided to add some lemon extract to brighten up the
> >>>> flavor. Unfortunately, I used a bit too much in the batter. I said
> >>>> "oops" when I added it in. Hee hee. The batch tasted like lemon
> >>>> muffins, not banana. It was still good eats.
> >>>>
> >>> Lemon muffins sound tasty.
> >>>
> >>> I think you just created a food!
> >>
> >>
> >> Or maybe re-created one:
> >>
> >> http://www.thekitchn.com/recipe-lemo...e-kitchn-19089
> >>
> >>
> >>
> >> Some days we just need something cheery for breakfast, something easy
> >> yet bright and tart. These muffins are a favorite way to welcome the
> >> sun, whether you can see it through the clouds or not. They're soft,
> >> fluffy, and full of lemon, and you don't even need the mixer. That's
> >> what I call award-winning.
> >>
> >> The Most Lemony of Lemon Muffins
> >>
> >> Makes 12 muffins
> >> 2 1/2 cups flour
> >> 1/2 cup sugar
> >> 1/2 cup sesame seeds, toasted, optional
> >> 1 tablespoon baking powder
> >> 1/2 teaspoon salt
> >> 3 large lemons, zested and juiced
> >> 1 1/4 cup milk
> >> 1/2 cup vegetable oil
> >> 1 large egg
> >> 1 teaspoon vanilla
> >>
> >> For the lemon syrup:
> >> 1/2 cup lemon juice, from the juiced lemons (above)
> >> 1/2 cup sugar
> >> Additional lemon zest to garnish, optional
> >
> > I'd say that was the most lemony of lemon muffins! Thanks for the
> > recipe!
>
> My pleasure.
>
> I can't vouch for it as I've not made these yet, but it sure looks like
> a winner.
>
> Btw - stay away from the beach today, the Chilean quake may not send a
> Tsunami your way but it's not worth testing the premise up close.

We will rebuild.

"Dave Smith" > wrote in message
...
> On 2015-09-17 20:19, Brooklyn1 wrote:
>> On Thu, 17 Sep 2015 18:59:00 -0400, Dave Smith
>> > wrote:
>>
>>> On 2015-09-17 5:59 PM, Brooklyn1 wrote:
>>>
>>>>> Ever hear of bok choy? That is what the Chinese use. Celery was
>>>>> a substitute in the West for immigrants who could not get bok
>>>>> choy.
>>>>
>>>> I use both, very often and in the same dish, same as the Chinese do...
>>>> celery is not a substitute for bok choy... they are very differently
>>>> flavored/textured.
>>>
>>> Many years ago I was out in Winnipeg and went for Chinese food. I am not
>>> sure what exactly it was supposed to be a substitute for, but egg rolls
>>> had a lot of cabbage in them. Yech.
>>
>> Chinese egg rolls are primarily filled with shredded cabbage, plus
>> bits of roast pork or shrimp. If you don't like cabbage you should
>> never order eggrolls.
>
>
> Not around here. They have bean sprouts, bok choy, celerey, buts of shrimp
> and chicken, but not cabbage.

They have cabbage here.

On Thursday, September 17, 2015 at 9:01:32 PM UTC-4, Dave Smith wrote:
> On 2015-09-17 20:19, Brooklyn1 wrote:
> > On Thu, 17 Sep 2015 18:59:00 -0400, Dave Smith
> > > wrote:
> >
> >> On 2015-09-17 5:59 PM, Brooklyn1 wrote:
> >>
> >>>> Ever hear of bok choy? That is what the Chinese use. Celery was
> >>>> a substitute in the West for immigrants who could not get bok
> >>>> choy.
> >>>
> >>> I use both, very often and in the same dish, same as the Chinese do...
> >>> celery is not a substitute for bok choy... they are very differently
> >>> flavored/textured.
> >>
> >> Many years ago I was out in Winnipeg and went for Chinese food. I am not
> >> sure what exactly it was supposed to be a substitute for, but egg rolls
> >> had a lot of cabbage in them. Yech.
> >
> > Chinese egg rolls are primarily filled with shredded cabbage, plus
> > bits of roast pork or shrimp. If you don't like cabbage you should
> > never order eggrolls.
>
>
> Not around here. They have bean sprouts, bok choy, celerey, buts of
> shrimp and chicken, but not cabbage.

Egg rolls have been mostly cabbage all my life, hereabouts. Spring
roll fillings vary a bit more.

Cindy Hamilton

Cindy Hamilton wrote:
>
> Egg rolls have been mostly cabbage all my life, hereabouts. Spring
> roll fillings vary a bit more.

I've never cared too much for the egg rolls due to all the cabbage.
Good only with lots of sweet/sour sauce.

Spring rolls though, I absolutely love. I need to make a batch
sometime soon. I forget what I filled them with though. Any ideas
would be welcome.

"sleeps with ferret"

On Fri, 18 Sep 2015 03:36:11 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, September 17, 2015 at 9:01:32 PM UTC-4, Dave Smith wrote:
>> On 2015-09-17 20:19, Brooklyn1 wrote:
>> > On Thu, 17 Sep 2015 18:59:00 -0400, Dave Smith
>> > > wrote:
>> >
>> >> On 2015-09-17 5:59 PM, Brooklyn1 wrote:
>> >>
>> >>>> Ever hear of bok choy? That is what the Chinese use. Celery was
>> >>>> a substitute in the West for immigrants who could not get bok
>> >>>> choy.
>> >>>
>> >>> I use both, very often and in the same dish, same as the Chinese do...
>> >>> celery is not a substitute for bok choy... they are very differently
>> >>> flavored/textured.
>> >>
>> >> Many years ago I was out in Winnipeg and went for Chinese food. I am not
>> >> sure what exactly it was supposed to be a substitute for, but egg rolls
>> >> had a lot of cabbage in them. Yech.
>> >
>> > Chinese egg rolls are primarily filled with shredded cabbage, plus
>> > bits of roast pork or shrimp. If you don't like cabbage you should
>> > never order eggrolls.
>>
>>
>> Not around here. They have bean sprouts, bok choy, celerey, buts of
>> shrimp and chicken, but not cabbage.
>
>Egg rolls have been mostly cabbage all my life, hereabouts. Spring
>roll fillings vary a bit more.
>
>Cindy Hamilton

The first five recipes for egg rolls I checked on the net had cabbage
as the first ingredient and as the largest quantity. I've ordered
eggrolls at many hundreds of Chinese restaurants all over North
America, ALL were filled primarilly with cabbage, even frozen eggrolls
at the market are primarilly filled with cabbage. I don't order
spring rolls very often (they're not Chinese restaurant fare, usually
Thai) but even those were filled mostly with cabbage. Today most
Chinese restaurants order as many prepared foods as they can from
wholesalers but years ago Chinese restaurants were family affairs
where the Chinese family did all the prep by hand, I'd often see them
sitting around a rear table making wontons and eggrolls. The Chinese
restaurant around the corner where I grew up had a small backyard, in
good weather they'd be outside preparing food, they had a vegetable
garden too, they trained melons, zukes, cukes, etc. to grown on the
fence and on hedges. The block I lived on had the garages behind the
houses accessed by a driveway that bisected the entire block up to the
avenue where all the stores were. At the end of the driveway there
was a chainlink fence where I could look into the back yard of the
Chinese restaurant, and I'd often watch them preparing food, of course
I was there to check out the Chinese girls and I'd flirt with those
with 'yong' boobiliciousness... their parents watched them too
carefully, but still I got lots of shy smiles... I think they liked my
1955 Schwinn Phantom. That corner of Ave. P & E. 2 St was
occasionally featured in the local newpapers magazine section because
the four stores comprising that corner were a Chinese hand laundry, an
Italian pork store, a pizzaria, and that Chinese restaurant. Of
course all of Brooklyn was very 'ethno-mogenous', still is. I harbor
absolutely no racism/prejudice towards females of any ethnicity,
nationality, religion, or their bra size... I love all women... my
only problem is I can't choose, I want them all!
http://schwinncruisers.com/bikes/phantom/

On Fri, 18 Sep 2015 16:25:38 -0500, Sqwertz >
wrote:

>On Fri, 18 Sep 2015 12:58:53 -0400, Brooklyn1 wrote:
>
>> I don't order
>> spring rolls very often (they're not Chinese restaurant fare, usually
>> Thai) but even those were filled mostly with cabbage.
>
>Spring rolls are fried and usually contain smaller amounts of cabbage
>as well as vermicelli and pork or shrimp. Summer rolls are not fried
>and contain primarily soft lettuce, vermicelli, and herbs (+ tofu,
>pork, shrimp) wrapped in tapioca/rice papers. Cabbage is to hard to
>roll up inside the fragile summer roll skins.
>
>Too many people are confusing SPRING rolls with SUMMER rolls. The
>proper term for those fresh rolls are SUMMER ROLLS. But the incorrect
>term has slowly been going viral among the uninformed.
>
>Hmmm, summer rolls sounds good right now... I suck at rolling them
>but they still taste the same!
>> Today most
>> Chinese restaurants order as many prepared foods as they can
>
>Blah.. blah...blah. Save the bullshit for your pre-fab food
>grandkids. Maybe there in your Podunk Corner they cook foodservice
>crap, but 97% of Chinese restaurants cook pretty much from scratch
>with the obvious exceptions of wrappers and some sauces.
>
>-sw

On Fri, 18 Sep 2015 16:25:38 -0500, Sqwertz >
wrote:

>On Fri, 18 Sep 2015 12:58:53 -0400, Brooklyn1 wrote:
>
>> I don't order
>> spring rolls very often (they're not Chinese restaurant fare, usually
>> Thai) but even those were filled mostly with cabbage.
>
>Spring rolls are fried and usually contain smaller amounts of cabbage
>as well as vermicelli and pork or shrimp. Summer rolls are not fried
>and contain primarily soft lettuce, vermicelli, and herbs (+ tofu,
>pork, shrimp) wrapped in tapioca/rice papers. Cabbage is to hard to
>roll up inside the fragile summer roll skins.
>
>Too many people are confusing SPRING rolls with SUMMER rolls. The
>proper term for those fresh rolls are SUMMER ROLLS. But the incorrect
>term has slowly been going viral among the uninformed.
>
>Hmmm, summer rolls sounds good right now... I suck at rolling them
>but they still taste the same!
>> Today most
>> Chinese restaurants order as many prepared foods as they can
>
>Blah.. blah...blah. Save the bullshit for your pre-fab food
>grandkids. Maybe there in your Podunk Corner they cook foodservice
>crap, but 97% of Chinese restaurants cook pretty much from scratch
>with the obvious exceptions of wrappers and some sauces.
>
>-sw

There are all kinds of spring roll recipes, mostly regional. Some
Dwarf Howdy Doody marionette who spent their entire existence in the
constipated bowels of south east Texas is no authority on how most
oriental restaurants prepare Princess Summer, Fall, Winter, Spring
rolls especially with no citations. Anyone who Googles <spring roll
recipes> will find so many different kinds their marionette strings
will become all knotted.

Brooklyn1 wrote:
> On Fri, 18 Sep 2015 16:25:38 -0500, Sqwertz >
> wrote:
>
>> On Fri, 18 Sep 2015 12:58:53 -0400, Brooklyn1 wrote:
>>
>>> I don't order
>>> spring rolls very often (they're not Chinese restaurant fare, usually
>>> Thai) but even those were filled mostly with cabbage.
>>
>> Spring rolls are fried and usually contain smaller amounts of cabbage
>> as well as vermicelli and pork or shrimp. Summer rolls are not fried
>> and contain primarily soft lettuce, vermicelli, and herbs (+ tofu,
>> pork, shrimp) wrapped in tapioca/rice papers. Cabbage is to hard to
>> roll up inside the fragile summer roll skins.
>>
>> Too many people are confusing SPRING rolls with SUMMER rolls. The
>> proper term for those fresh rolls are SUMMER ROLLS. But the incorrect
>> term has slowly been going viral among the uninformed.
>>
>> Hmmm, summer rolls sounds good right now... I suck at rolling them
>> but they still taste the same!
>>> Today most
>>> Chinese restaurants order as many prepared foods as they can
>>
>> Blah.. blah...blah. Save the bullshit for your pre-fab food
>> grandkids. Maybe there in your Podunk Corner they cook foodservice
>> crap, but 97% of Chinese restaurants cook pretty much from scratch
>> with the obvious exceptions of wrappers and some sauces.
>>
>> -sw
>
> There are all kinds of spring roll recipes, mostly regional. Some
> Dwarf Howdy Doody marionette who spent their entire existence in the
> constipated bowels of south east Texas is no authority on how most
> oriental restaurants prepare Princess Summer, Fall, Winter, Spring
> rolls especially with no citations. Anyone who Googles <spring roll
> recipes> will find so many different kinds their marionette strings
> will become all knotted.
>
>
YUMMY!

-----------------------------------------------------------------------------------

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

Sqwertz wrote:
> And I have never even been in SE Texas. I don't even think there IS a
> "Southeast Texas" - just a SOUTH Texas.
>
> -sw


Penis stew country?

-----------------------------------------------------------------------------------

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

On Wednesday, September 16, 2015 at 11:43:27 AM UTC-5, Brooklyn1 wrote:
> On Wed, 16 Sep 2015 08:58:46 -0700 (PDT),
> wrote:
>
> >On Wednesday, September 16, 2015 at 6:34:55 AM UTC-7, Ophelia wrote:
> >> "Gary" > wrote in message ...
> >> > Janet wrote:
> >> >>
> >> >> Many citrus fruits are covered in a thin wax coating to keep them
> >> >> fresh longer. A quick scrub takes it off.
> >> >
> >> > The times that I *really* notice wax on fruit or vegetables has been
> >> > on cucumbers. Just handling them and my fingers are waxy. I ALWAYS
> >> > wash them off in hot water.
> >>
> >> ewwww I have never noticed that.
> >
> >Wax is applied mostly to keep the cukes' moisture in. But here,
> >so-called English cucumbers are shrink-wrapped in plastic
> >to serve the same purpose.
> >
> >Maybe you get your cucumbers closer to when they were harvested.
>
> Apples, peppers, squash, and many other fruits and vegetables are
> waxed too, to extend shelf life. The wax used on produce is a natural
> vegetable wax (carnauba, etc.), and typically water soluable. You
> ingest a lot more wax than you probably know. The only reason I don't
> care for waxed cukes is they won't pickle evenly.
> https://en.wikipedia.org/wiki/Carnauba_wax

The wax is indeed harmless, but it is not "water soluable [sic]."

--Bryan

On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
> wrote:

>
>"Dave Smith" > wrote in message

>> Lemon meringue pie is good and most people like it. I have to chuckle
>> about my father in law and his lemon meringue pie problems. He didn't like
>> it. They were at a friend's house for dinner and the wife had made a lemon
>> meringue pie for dessert. He was a good guest and always had what was
>> served and made positive remarks. He raved about the woman's pie, and
>> whenever they ate there she always served lemon meringue pie because he
>> had liked it so much.
>
>Most people like it? I only know one person who does. My mom.

I don't believe I know one person who *doesn't* like it. It's second
only to coconut cream, in my opinion.

Doris

On 9/19/2015 2:52 PM, Doris Night wrote:
> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Dave Smith" > wrote in message
>
>>> Lemon meringue pie is good and most people like it. I have to chuckle
>>> about my father in law and his lemon meringue pie problems. He didn't like
>>> it. They were at a friend's house for dinner and the wife had made a lemon
>>> meringue pie for dessert. He was a good guest and always had what was
>>> served and made positive remarks. He raved about the woman's pie, and
>>> whenever they ate there she always served lemon meringue pie because he
>>> had liked it so much.
>>
>> Most people like it? I only know one person who does. My mom.
>
> I don't believe I know one person who *doesn't* like it. It's second
> only to coconut cream, in my opinion.
>
I can't think of anyone in my family who likes it. Lots of other pies,
yes, but lemon meringue? No.

On 2015-09-19 2:52 PM, Doris Night wrote:
> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Dave Smith" > wrote in message
>
>>> Lemon meringue pie is good and most people like it. I have to chuckle
>>> about my father in law and his lemon meringue pie problems. He didn't like
>>> it. They were at a friend's house for dinner and the wife had made a lemon
>>> meringue pie for dessert. He was a good guest and always had what was
>>> served and made positive remarks. He raved about the woman's pie, and
>>> whenever they ate there she always served lemon meringue pie because he
>>> had liked it so much.
>>
>> Most people like it? I only know one person who does. My mom.
>
> I don't believe I know one person who *doesn't* like it. It's second
> only to coconut cream, in my opinion.
>
>


Something to think about Doris... you live in the real world. Julie
lives in a world of lies, ignorance and denial. If you go to diners,
restaurants, cafeterias you will see that lemon meringue is one of the
single most frequently offered. Only in Boveland does no one like lemon
meringue pie. My FiL was the only person I knew who disliked it.

On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night wrote:
> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
> > wrote:
>
> >
> >"Dave Smith" > wrote in message
>
> >> Lemon meringue pie is good and most people like it. I have to chuckle
> >> about my father in law and his lemon meringue pie problems. He didn't like
> >> it. They were at a friend's house for dinner and the wife had made a lemon
> >> meringue pie for dessert. He was a good guest and always had what was
> >> served and made positive remarks. He raved about the woman's pie, and
> >> whenever they ate there she always served lemon meringue pie because he
> >> had liked it so much.
> >
> >Most people like it? I only know one person who does. My mom.
>
> I don't believe I know one person who *doesn't* like it. It's second
> only to coconut cream, in my opinion.
>
> Doris

I'll try some lemon meringue pie whenever I can because I don't get a chance too often. Most of the time, it's a disappointment - too sweet, not tart enough, or gummy. The last time had some was a couple of weeks ago. It was too sweet and I left half on a plate. I'm ever hopeful that a good one will come my way. Perhaps it'll happen soon.

I haven't had a coconut cream pie in about a decade. Those never disappoint.. OTOH, we have haupia pies here which is a coconut pudding pie. Typically they come with chocolate or Okinawan sweet potato filling. I like 'em!

http://dailydish.staradvertiserblogs...about-dessert/

On Saturday, September 19, 2015 at 2:53:01 PM UTC-4, Doris Night wrote:

> I don't believe I know one person who *doesn't* like it. It's second
> only to coconut cream, in my opinion.

Just goes to show that tastes vary. I don't like lemon meringue or
coconut cream pie. I'm not a big fan of coconut or of lemon desserts.
I prefer both coconut and lemon in savory dishes.

Cherry pie is my favorite; I like most fruit pies, plus chocolate, pecan,
pumpkin, and sweet potato pies.

Cindy Hamilton

On 9/19/2015 2:42 PM, Cindy Hamilton wrote:
> On Saturday, September 19, 2015 at 2:53:01 PM UTC-4, Doris Night wrote:
>
>> I don't believe I know one person who *doesn't* like it. It's second
>> only to coconut cream, in my opinion.
>
> Just goes to show that tastes vary. I don't like lemon meringue or
> coconut cream pie. I'm not a big fan of coconut or of lemon desserts.
> I prefer both coconut and lemon in savory dishes.
>
> Cherry pie is my favorite; I like most fruit pies, plus chocolate, pecan,
> pumpkin, and sweet potato pies.
>
> Cindy Hamilton
>
Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw

On Sat, 19 Sep 2015 13:42:35 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, September 19, 2015 at 2:53:01 PM UTC-4, Doris Night wrote:
>
>> I don't believe I know one person who *doesn't* like it. It's second
>> only to coconut cream, in my opinion.
>
>Just goes to show that tastes vary. I don't like lemon meringue or
>coconut cream pie. I'm not a big fan of coconut or of lemon desserts.
>I prefer both coconut and lemon in savory dishes.
>
>Cherry pie is my favorite; I like most fruit pies, plus chocolate, pecan,
>pumpkin, and sweet potato pies.
>
>Cindy Hamilton

My mother made coconut cream pie and banana cream pie on alternate
Sundays for my father. I love lemon meringue but don't make it but
once in a blue moon.
Janet US

On 9/19/2015 2:48 PM, Janet B wrote:
> On Sat, 19 Sep 2015 13:42:35 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Saturday, September 19, 2015 at 2:53:01 PM UTC-4, Doris Night wrote:
>>
>>> I don't believe I know one person who *doesn't* like it. It's second
>>> only to coconut cream, in my opinion.
>>
>> Just goes to show that tastes vary. I don't like lemon meringue or
>> coconut cream pie. I'm not a big fan of coconut or of lemon desserts.
>> I prefer both coconut and lemon in savory dishes.
>>
>> Cherry pie is my favorite; I like most fruit pies, plus chocolate, pecan,
>> pumpkin, and sweet potato pies.
>>
>> Cindy Hamilton
>
> My mother made coconut cream pie and banana cream pie on alternate
> Sundays for my father. I love lemon meringue but don't make it but
> once in a blue moon.
> Janet US
>
Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw

On 9/19/2015 10:42 AM, Cindy Hamilton wrote:
> On Saturday, September 19, 2015 at 2:53:01 PM UTC-4, Doris Night wrote:
>
>> I don't believe I know one person who *doesn't* like it. It's second
>> only to coconut cream, in my opinion.
>
> Just goes to show that tastes vary. I don't like lemon meringue or
> coconut cream pie. I'm not a big fan of coconut or of lemon desserts.
> I prefer both coconut and lemon in savory dishes.
>
> Cherry pie is my favorite; I like most fruit pies, plus chocolate, pecan,
> pumpkin, and sweet potato pies.
>
> Cindy Hamilton
>

Nothing good ever came from a piece of cherry pie.

"Doris Night" > wrote in message
...
> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Dave Smith" > wrote in message
>
>>> Lemon meringue pie is good and most people like it. I have to chuckle
>>> about my father in law and his lemon meringue pie problems. He didn't
>>> like
>>> it. They were at a friend's house for dinner and the wife had made a
>>> lemon
>>> meringue pie for dessert. He was a good guest and always had what was
>>> served and made positive remarks. He raved about the woman's pie, and
>>> whenever they ate there she always served lemon meringue pie because he
>>> had liked it so much.
>>
>>Most people like it? I only know one person who does. My mom.
>
> I don't believe I know one person who *doesn't* like it. It's second
> only to coconut cream, in my opinion.

I don't know a single person who likes coconut cream pie. Then again, most
of the people I know are not big pie eaters.

"S Viemeister" > wrote in message
...
> On 9/19/2015 2:52 PM, Doris Night wrote:
>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> "Dave Smith" > wrote in message
>>
>>>> Lemon meringue pie is good and most people like it. I have to chuckle
>>>> about my father in law and his lemon meringue pie problems. He didn't
>>>> like
>>>> it. They were at a friend's house for dinner and the wife had made a
>>>> lemon
>>>> meringue pie for dessert. He was a good guest and always had what was
>>>> served and made positive remarks. He raved about the woman's pie, and
>>>> whenever they ate there she always served lemon meringue pie because he
>>>> had liked it so much.
>>>
>>> Most people like it? I only know one person who does. My mom.
>>
>> I don't believe I know one person who *doesn't* like it. It's second
>> only to coconut cream, in my opinion.
>>
> I can't think of anyone in my family who likes it. Lots of other pies,
> yes, but lemon meringue? No.

I have a friend who likes some cream pies. But mostly the pie eaters I know
eat fruit pies.

"Dave Smith" > wrote in message
...
> On 2015-09-19 2:52 PM, Doris Night wrote:
>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> "Dave Smith" > wrote in message
>>
>>>> Lemon meringue pie is good and most people like it. I have to chuckle
>>>> about my father in law and his lemon meringue pie problems. He didn't
>>>> like
>>>> it. They were at a friend's house for dinner and the wife had made a
>>>> lemon
>>>> meringue pie for dessert. He was a good guest and always had what was
>>>> served and made positive remarks. He raved about the woman's pie, and
>>>> whenever they ate there she always served lemon meringue pie because he
>>>> had liked it so much.
>>>
>>> Most people like it? I only know one person who does. My mom.
>>
>> I don't believe I know one person who *doesn't* like it. It's second
>> only to coconut cream, in my opinion.
>>
>>
>
>
> Something to think about Doris... you live in the real world. Julie lives
> in a world of lies, ignorance and denial. If you go to diners,
> restaurants, cafeterias you will see that lemon meringue is one of the
> single most frequently offered. Only in Boveland does no one like lemon
> meringue pie. My FiL was the only person I knew who disliked it.

You have diners and cafeterias there? Only cafeterias I know of are in
hospitals and they are not likely to have any kind of pie since they
switched over to healthy menus. We don't really have any diners here. We
have a few places that call themselves diners but they don't have the same
sort of menu that a real diner does.

"Janet B" > wrote in message
...
> On Sat, 19 Sep 2015 13:42:35 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>>On Saturday, September 19, 2015 at 2:53:01 PM UTC-4, Doris Night wrote:
>>
>>> I don't believe I know one person who *doesn't* like it. It's second
>>> only to coconut cream, in my opinion.
>>
>>Just goes to show that tastes vary. I don't like lemon meringue or
>>coconut cream pie. I'm not a big fan of coconut or of lemon desserts.
>>I prefer both coconut and lemon in savory dishes.
>>
>>Cherry pie is my favorite; I like most fruit pies, plus chocolate, pecan,
>>pumpkin, and sweet potato pies.
>>
>>Cindy Hamilton
>
> My mother made coconut cream pie and banana cream pie on alternate
> Sundays for my father. I love lemon meringue but don't make it but
> once in a blue moon.
> Janet US

My mother never made any sort of pie.

On Sat, 19 Sep 2015 19:04:28 -0700, "Julie Bove"
> wrote:

>"Doris Night" > wrote in message
.. .
>> I don't believe I know one person who *doesn't* like it. It's second
>> only to coconut cream, in my opinion.
>
>I don't know a single person who likes coconut cream pie. Then again, most
>of the people I know are not big pie eaters.

LOL, naturally.

On Sat, 19 Sep 2015 19:05:34 -0700, "Julie Bove"
> wrote:

>
>"S Viemeister" > wrote in message
...
>> On 9/19/2015 2:52 PM, Doris Night wrote:
>>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> "Dave Smith" > wrote in message
>>>
>>>>> Lemon meringue pie is good and most people like it. I have to chuckle
>>>>> about my father in law and his lemon meringue pie problems. He didn't
>>>>> like
>>>>> it. They were at a friend's house for dinner and the wife had made a
>>>>> lemon
>>>>> meringue pie for dessert. He was a good guest and always had what was
>>>>> served and made positive remarks. He raved about the woman's pie, and
>>>>> whenever they ate there she always served lemon meringue pie because he
>>>>> had liked it so much.
>>>>
>>>> Most people like it? I only know one person who does. My mom.
>>>
>>> I don't believe I know one person who *doesn't* like it. It's second
>>> only to coconut cream, in my opinion.
>>>
>> I can't think of anyone in my family who likes it. Lots of other pies,
>> yes, but lemon meringue? No.
>
>I have a friend who likes some cream pies. But mostly the pie eaters I know
>eat fruit pies.

Do you know people who eat pies?!?

On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 >
wrote:

>On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night wrote:
>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
>> > wrote:
>>
>> >
>> >"Dave Smith" > wrote in message
>>
>> >> Lemon meringue pie is good and most people like it. I have to chuckle
>> >> about my father in law and his lemon meringue pie problems. He didn't like
>> >> it. They were at a friend's house for dinner and the wife had made a lemon
>> >> meringue pie for dessert. He was a good guest and always had what was
>> >> served and made positive remarks. He raved about the woman's pie, and
>> >> whenever they ate there she always served lemon meringue pie because he
>> >> had liked it so much.
>> >
>> >Most people like it? I only know one person who does. My mom.
>>
>> I don't believe I know one person who *doesn't* like it. It's second
>> only to coconut cream, in my opinion.
>>
>> Doris
>
>I'll try some lemon meringue pie whenever I can because I don't get a chance too often. Most of the time, it's a disappointment - too sweet, not tart enough, or gummy. The last time had some was a couple of weeks ago. It was too sweet and I left half on a plate. I'm ever hopeful that a good one will come my way. Perhaps it'll happen soon.

I think the problem people have with lemon meringue pies is the fact
that a good many of them are not home-made. You can buy some truly
horrid frozen ones around here.

My lemon pies that I make from scratch are extremely good.

Doris

On 2015-09-19 16:42, Cindy Hamilton wrote:
> On Saturday, September 19, 2015 at 2:53:01 PM UTC-4, Doris Night wrote:
>
>> I don't believe I know one person who *doesn't* like it. It's second
>> only to coconut cream, in my opinion.
>
> Just goes to show that tastes vary. I don't like lemon meringue or
> coconut cream pie. I'm not a big fan of coconut or of lemon desserts.
> I prefer both coconut and lemon in savory dishes.
>
> Cherry pie is my favorite; I like most fruit pies, plus chocolate, pecan,
> pumpkin, and sweet potato pies.
>

Tastes do indeed vary. Sour cherry is at the top of my list, with peach
and rhubarb being tied for second place. Apple pie seems to be one of
the favourite for most people, but it is way down on my list.