I've used up leftover food to make a cottage pie but I'm not sure if it
should be called that. Opinions are welcome.

In a deep casserole dish with lid here are the layers:

- Deboned oven fried chicken thighs, chopped
- 15oz can of drained sweet peas
- equal amount of local grown sweet corn, cut off the cob
- then I made about a cup of chicken gravy and poured on top
- next is a layer of mashed potatoes (and spotted with butter)
- finally, as an after-thought, I added a layer of chicken stuffing
(yeah, it was an old box of Stove Top)

So this has been in the oven (covered) for some time. Once I see it
bubbling, I'll take off the lid for 10-15 minutes to crisp up the top
stuffing layer.

It sounds and smells good to me. Would you all consider this a cottage
pie or just a Thanksgiving dinner casserole? Just wondering.

On 7/17/2016 7:15 AM, Gary wrote:
> I've used up leftover food to make a cottage pie but I'm not sure if it
> should be called that. Opinions are welcome.
>
> In a deep casserole dish with lid here are the layers:
>
> - Deboned oven fried chicken thighs, chopped
> - 15oz can of drained sweet peas
> - equal amount of local grown sweet corn, cut off the cob
> - then I made about a cup of chicken gravy and poured on top
> - next is a layer of mashed potatoes (and spotted with butter)
> - finally, as an after-thought, I added a layer of chicken stuffing
> (yeah, it was an old box of Stove Top)
>
> So this has been in the oven (covered) for some time. Once I see it
> bubbling, I'll take off the lid for 10-15 minutes to crisp up the top
> stuffing layer.
>
> It sounds and smells good to me. Would you all consider this a cottage
> pie or just a Thanksgiving dinner casserole? Just wondering.
>
>
>
When are you going on a diet?

On Sun, 17 Jul 2016 10:15:55 -0400, Gary > wrote:

>I've used up leftover food to make a cottage pie but I'm not sure if it
>should be called that. Opinions are welcome.
>
>In a deep casserole dish with lid here are the layers:
>
>- Deboned oven fried chicken thighs, chopped
>- 15oz can of drained sweet peas
>- equal amount of local grown sweet corn, cut off the cob
>- then I made about a cup of chicken gravy and poured on top
>- next is a layer of mashed potatoes (and spotted with butter)
>- finally, as an after-thought, I added a layer of chicken stuffing
> (yeah, it was an old box of Stove Top)
>
>So this has been in the oven (covered) for some time. Once I see it
>bubbling, I'll take off the lid for 10-15 minutes to crisp up the top
>stuffing layer.
>
>It sounds and smells good to me. Would you all consider this a cottage
>pie or just a Thanksgiving dinner casserole? Just wondering.
>
>

I don't know what goes into a Thanksgiving Casserole but while it
isn't what I would call Cottage Pie, pretty much anything goes under
that name. You've invented it, you can name it Cottage Pie to me
is ground beef (usually from yesterdays roast beef) onion, mashed
spuds and that's it. It was the easy meal for Monday, which was wash
day which used to be a horrendously busy time for a housewife.

On 7/17/2016 10:24 AM, Colonel Edmund J. Burke wrote:
> On 7/17/2016 7:15 AM, Gary wrote:
>> I've used up leftover food to make a cottage pie but I'm not sure if it
>> should be called that. Opinions are welcome.
>>
>> In a deep casserole dish with lid here are the layers:
>>
>> - Deboned oven fried chicken thighs, chopped
>> - 15oz can of drained sweet peas
>> - equal amount of local grown sweet corn, cut off the cob
>> - then I made about a cup of chicken gravy and poured on top
>> - next is a layer of mashed potatoes (and spotted with butter)
>> - finally, as an after-thought, I added a layer of chicken stuffing
>> (yeah, it was an old box of Stove Top)
>>
>> So this has been in the oven (covered) for some time. Once I see it
>> bubbling, I'll take off the lid for 10-15 minutes to crisp up the top
>> stuffing layer.
>>
>> It sounds and smells good to me. Would you all consider this a cottage
>> pie or just a Thanksgiving dinner casserole? Just wondering.
>>
>>
>>
> When are you going on a diet?
>
His mammy give me good head.
LOLK

On 7/17/2016 10:15 AM, Gary wrote:
> I've used up leftover food to make a cottage pie but I'm not sure if it
> should be called that. Opinions are welcome.
>
> In a deep casserole dish with lid here are the layers:
>
> - Deboned oven fried chicken thighs, chopped
> - 15oz can of drained sweet peas
> - equal amount of local grown sweet corn, cut off the cob
> - then I made about a cup of chicken gravy and poured on top
> - next is a layer of mashed potatoes (and spotted with butter)
> - finally, as an after-thought, I added a layer of chicken stuffing
> (yeah, it was an old box of Stove Top)
>
> So this has been in the oven (covered) for some time. Once I see it
> bubbling, I'll take off the lid for 10-15 minutes to crisp up the top
> stuffing layer.
>
> It sounds and smells good to me. Would you all consider this a cottage
> pie or just a Thanksgiving dinner casserole? Just wondering.
>
>
>
It's a chicken casserole. Are you feeling Thankful?

Jill

On 2016-07-17, > wrote:

> Cottage Pie to me
> is ground beef (usually from yesterdays roast beef) onion, mashed
> spuds and that's it.

I always add some frozen peas/carrots mix. Also, some fresh garlic.

Garlic is like Bay leaf. You may not recognize the flavor, but you
know when it's missing. Besides, Garlic Is As Good As 10 Mothers
(from the movie of the same name).

http://www.imdb.com/title/tt0080776/

nb

"Gary" > wrote in message ...
> I've used up leftover food to make a cottage pie but I'm not sure if it
> should be called that. Opinions are welcome.
>
> In a deep casserole dish with lid here are the layers:
>
> - Deboned oven fried chicken thighs, chopped
> - 15oz can of drained sweet peas
> - equal amount of local grown sweet corn, cut off the cob
> - then I made about a cup of chicken gravy and poured on top
> - next is a layer of mashed potatoes (and spotted with butter)
> - finally, as an after-thought, I added a layer of chicken stuffing
> (yeah, it was an old box of Stove Top)
>
> So this has been in the oven (covered) for some time. Once I see it
> bubbling, I'll take off the lid for 10-15 minutes to crisp up the top
> stuffing layer.
>
> It sounds and smells good to me. Would you all consider this a cottage
> pie or just a Thanksgiving dinner casserole? Just wondering.
>
>

Anything not using lamb (ie Shepherd's animals) is Cottage pie))


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

Gary wrote in rec.food.cooking:

> I've used up leftover food to make a cottage pie but I'm not sure if
> it should be called that. Opinions are welcome.
>
> In a deep casserole dish with lid here are the layers:
>
> - Deboned oven fried chicken thighs, chopped
> - 15oz can of drained sweet peas
> - equal amount of local grown sweet corn, cut off the cob
> - then I made about a cup of chicken gravy and poured on top
> - next is a layer of mashed potatoes (and spotted with butter)
> - finally, as an after-thought, I added a layer of chicken stuffing
> (yeah, it was an old box of Stove Top)
>
> So this has been in the oven (covered) for some time. Once I see it
> bubbling, I'll take off the lid for 10-15 minutes to crisp up the top
> stuffing layer.
>
> It sounds and smells good to me. Would you all consider this a cottage
> pie or just a Thanksgiving dinner casserole? Just wondering.
>
>

I think it would be ok to call it a cottage pie but my normal would be
lined at the bottom and sides with mashed potato. Might just be me
there though.

Carol

--

On Sun, 17 Jul 2016 10:15:55 -0400, Gary > wrote:

>I've used up leftover food to make a cottage pie but I'm not sure if it
>should be called that. Opinions are welcome.
>
>In a deep casserole dish with lid here are the layers:
>
>- Deboned oven fried chicken thighs, chopped
>- 15oz can of drained sweet peas
>- equal amount of local grown sweet corn, cut off the cob
>- then I made about a cup of chicken gravy and poured on top
>- next is a layer of mashed potatoes (and spotted with butter)
>- finally, as an after-thought, I added a layer of chicken stuffing
> (yeah, it was an old box of Stove Top)
>
>So this has been in the oven (covered) for some time. Once I see it
>bubbling, I'll take off the lid for 10-15 minutes to crisp up the top
>stuffing layer.
>
>It sounds and smells good to me. Would you all consider this a cottage
>pie or just a Thanksgiving dinner casserole? Just wondering.
>
>

Ahh... the cottage pie thing just won't die
IMO, no it isn't a cottage pie, but who cares? As long as it's good.

On 7/17/2016 8:15 AM, Gary wrote:
> I've used up leftover food to make a cottage pie but I'm not sure if it
> should be called that. Opinions are welcome.
>
> In a deep casserole dish with lid here are the layers:
>
> - Deboned oven fried chicken thighs, chopped
> - 15oz can of drained sweet peas
> - equal amount of local grown sweet corn, cut off the cob
> - then I made about a cup of chicken gravy and poured on top
> - next is a layer of mashed potatoes (and spotted with butter)
> - finally, as an after-thought, I added a layer of chicken stuffing
> (yeah, it was an old box of Stove Top)
>
> So this has been in the oven (covered) for some time. Once I see it
> bubbling, I'll take off the lid for 10-15 minutes to crisp up the top
> stuffing layer.
>
> It sounds and smells good to me. Would you all consider this a cottage
> pie or just a Thanksgiving dinner casserole? Just wondering.
>
>
>
For me, I've just stuffed a chicken with a generous amount of fresh
tarragon from the garden, to be roasted later today. I'll probably roast
some potatoes around it and have a simple salad - and a bottle of pinot
noir from an Okanagan winery.
Graham

In article >,
says...
>
> I don't know what goes into a Thanksgiving Casserole but while it
> isn't what I would call Cottage Pie, pretty much anything goes under
> that name. You've invented it, you can name it Cottage Pie to me
> is ground beef (usually from yesterdays roast beef) onion, mashed
> spuds and that's it. It was the easy meal for Monday, which was wash
> day which used to be a horrendously busy time for a housewife.

The 1800s were not for the faint-hearted.

On Sun, 17 Jul 2016 14:01:27 -0600, graham > wrote:

> For me, I've just stuffed a chicken with a generous amount of fresh
> tarragon from the garden, to be roasted later today. I'll probably roast
> some potatoes around it and have a simple salad - and a bottle of pinot
> noir from an Okanagan winery.

I was about to post and ask for recipe suggestions. I have 2 chicken
thighs, Hawaiian style linguica (1st time I've tried it, so I don't
know if it will be sweet or not), and canned tomatoes. There are lots
of recipe possibilities on Google, especially if I trade the linguica
for Spanish Chorizo. Just wondering if anyone has a used all 3
together before and liked the result or if they didn't, how would they
change it?

--

sf

On Sun, 17 Jul 2016 21:24:25 GMT, "l not -l" > wrote:

> Also, currently experimenting with boneless, skinless, meatless Buffalo
> Wings. Roasting cauliflower florets which will be tossed with a mix of
> equal amounts of melted butter and Frank's hot sauce. A Rachael Ray recipe
> that piqued my interest.

Please let us know how that worked for you, because I've had my eye on
that recipe for quite a while.

--

sf

On Mon, 18 Jul 2016 00:26:37 GMT, "l not -l" > wrote:

>
> On 17-Jul-2016, sf > wrote:
>
> > On Sun, 17 Jul 2016 21:24:25 GMT, "l not -l" > wrote:
> >
> > > Also, currently experimenting with boneless, skinless, meatless Buffalo
> > > Wings. Roasting cauliflower florets which will be tossed with a mix of
> > > equal amounts of melted butter and Frank's hot sauce. A Rachael Ray
> > > recipe
> > > that piqued my interest.
> >
> > Please let us know how that worked for you, because I've had my eye on
> > that recipe for quite a while.
> >
> > --
> >
> > sf
> Just tried it. The texture was a little off; but, the Buffalo Wing sauce
> made it very tasty cauliflower. I'll do it again. The sauce was
> improvised, not from the RR recipe, which called for just hot sauce; I mixed
> butter and Frank's hot sauce, thinking it more like the original Buffalo
> Wing sauce.

That's what I'd do too, so thanks! I'll give it a try one of these
days.

--

sf

"l not -l" > wrote in message
...

> Also, currently experimenting with boneless, skinless, meatless Buffalo
> Wings. Roasting cauliflower florets which will be tossed with a mix of
> equal amounts of melted butter and Frank's hot sauce. A Rachael Ray
> recipe
> that piqued my interest.

"boneless, skinless, meatless" What is left to cook??



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

In article >,
says...
>
> "l not -l" > wrote in message
> ...
>
> > Also, currently experimenting with boneless, skinless, meatless Buffalo
> > Wings. Roasting cauliflower florets which will be tossed with a mix of
> > equal amounts of melted butter and Frank's hot sauce. A Rachael Ray
> > recipe
> > that piqued my interest.
>
> "boneless, skinless, meatless" What is left to cook??

lol, must be a new diet.

On Monday, July 18, 2016 at 7:10:19 AM UTC-4, Ophelia wrote:
> "l not -l" > wrote in message
> ...
>
> > Also, currently experimenting with boneless, skinless, meatless Buffalo
> > Wings. Roasting cauliflower florets which will be tossed with a mix of
> > equal amounts of melted butter and Frank's hot sauce. A Rachael Ray
> > recipe
> > that piqued my interest.
>
> "boneless, skinless, meatless" What is left to cook??

I would call it "cauliflower florets prepared in the style of
Buffalo wings", rather than confusing the issue with bringing
in the term "wings" upfront.

I like Buffalo wings, and I like breaded (or battered), deep-fried
chicken breast strips sauced with the same mixture of butter and
hot sauce (those are often called "boneless wings" even though
they're only wing-adjacent). However, I can rarely justify the
calories, so I typically just use grilled chicken breast with a
little butter and hot sauce.

I'm not sure I'd care for roasted cauliflower treated that way,
although I'm willing to keep an open mind. I know I like roasted
cauliflower with Indian-type spices. Roasted cauliflower is also good chopped up, mixed with diced tomatoes, minced onion, parsley, and just
a touch of mint, then dressed with olive oil and lemon juice (salt
and pepper to taste). Sort of like tabouli, but without the
wheat. Not, you know, because I'm against wheat, but because
cauliflower is also nice.

Cindy Hamilton

On 7/17/2016 7:50 AM, g8dgc wrote:
> On 7/17/2016 10:24 AM, Colonel Edmund J. Burke wrote:
>> On 7/17/2016 7:15 AM, Gary wrote:
>>> I've used up leftover food to make a cottage pie but I'm not sure if it
>>> should be called that. Opinions are welcome.
>>>
>>> In a deep casserole dish with lid here are the layers:
>>>
>>> - Deboned oven fried chicken thighs, chopped
>>> - 15oz can of drained sweet peas
>>> - equal amount of local grown sweet corn, cut off the cob
>>> - then I made about a cup of chicken gravy and poured on top
>>> - next is a layer of mashed potatoes (and spotted with butter)
>>> - finally, as an after-thought, I added a layer of chicken stuffing
>>> (yeah, it was an old box of Stove Top)
>>>
>>> So this has been in the oven (covered) for some time. Once I see it
>>> bubbling, I'll take off the lid for 10-15 minutes to crisp up the top
>>> stuffing layer.
>>>
>>> It sounds and smells good to me. Would you all consider this a cottage
>>> pie or just a Thanksgiving dinner casserole? Just wondering.
>>>
>>>
>>>
>> When are you going on a diet?
>>
> His mammy give me good head.
> LOLK


LOL x2

"Bruce" > wrote in message
T...
> In article >,
> says...
>>
>> "l not -l" > wrote in message
>> ...
>>
>> > Also, currently experimenting with boneless, skinless, meatless Buffalo
>> > Wings. Roasting cauliflower florets which will be tossed with a mix of
>> > equal amounts of melted butter and Frank's hot sauce. A Rachael Ray
>> > recipe
>> > that piqued my interest.
>>
>> "boneless, skinless, meatless" What is left to cook??
>
> lol, must be a new diet.

Vegan?

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

Ophelia wrote:

> "l not -l" > wrote in message
> ...
>
> > Also, currently experimenting with boneless, skinless, meatless Buffalo
> > Wings. Roasting cauliflower florets which will be tossed with a mix of
> > equal amounts of melted butter and Frank's hot sauce. A Rachael Ray
> > recipe
> > that piqued my interest.
>
> "boneless, skinless, meatless" What is left to cook??



Makes one wonder how a chicken can fly with such wings, eh, Ms. O...!!!???

;-)


--
Best
Greg

Cindy Hamilton wrote:

> On Monday, July 18, 2016 at 7:10:19 AM UTC-4, Ophelia wrote:
> > "l not -l" > wrote in message
> > ...
> >
> > > Also, currently experimenting with boneless, skinless, meatless Buffalo
> > > Wings. Roasting cauliflower florets which will be tossed with a mix of
> > > equal amounts of melted butter and Frank's hot sauce. A Rachael Ray
> > > recipe
> > > that piqued my interest.
> >
> > "boneless, skinless, meatless" What is left to cook??
>
> I would call it "cauliflower florets prepared in the style of
> Buffalo wings", rather than confusing the issue with bringing
> in the term "wings" upfront.
>
> I like Buffalo wings, and I like breaded (or battered), deep-fried
> chicken breast strips sauced with the same mixture of butter and
> hot sauce (those are often called "boneless wings" even though
> they're only wing-adjacent). However, I can rarely justify the
> calories, so I typically just use grilled chicken breast with a
> little butter and hot sauce.
>
> I'm not sure I'd care for roasted cauliflower treated that way,
> although I'm willing to keep an open mind. I know I like roasted
> cauliflower with Indian-type spices. Roasted cauliflower is also good chopped up, mixed with diced tomatoes, minced onion, parsley, and just
> a touch of mint, then dressed with olive oil and lemon juice (salt
> and pepper to taste). Sort of like tabouli, but without the
> wheat. Not, you know, because I'm against wheat, but because
> cauliflower is also nice.


A *great* "lo - cal" potato salad: substitute roast or steamed cauliflower for the potatoes. Very good flavor, and the cauli is "substantial", e.g. you don't feel like you are missing anything...

In any case, I'm a big cauli fan...


--
Best
Greg

"Cindy Hamilton" > wrote in message
...
> On Monday, July 18, 2016 at 7:10:19 AM UTC-4, Ophelia wrote:
>> "l not -l" > wrote in message
>> ...
>>
>> > Also, currently experimenting with boneless, skinless, meatless Buffalo
>> > Wings. Roasting cauliflower florets which will be tossed with a mix of
>> > equal amounts of melted butter and Frank's hot sauce. A Rachael Ray
>> > recipe
>> > that piqued my interest.
>>
>> "boneless, skinless, meatless" What is left to cook??
>
> I would call it "cauliflower florets prepared in the style of
> Buffalo wings", rather than confusing the issue with bringing
> in the term "wings" upfront.

OK. I didn't realise it was that. Thanks for clarifying.


> I like Buffalo wings, and I like breaded (or battered), deep-fried
> chicken breast strips sauced with the same mixture of butter and
> hot sauce (those are often called "boneless wings" even though
> they're only wing-adjacent). However, I can rarely justify the
> calories, so I typically just use grilled chicken breast with a
> little butter and hot sauce.
>
> I'm not sure I'd care for roasted cauliflower treated that way,
> although I'm willing to keep an open mind. I know I like roasted
> cauliflower with Indian-type spices. Roasted cauliflower is also good
> chopped up, mixed with diced tomatoes, minced onion, parsley, and just
> a touch of mint, then dressed with olive oil and lemon juice (salt
> and pepper to taste). Sort of like tabouli, but without the
> wheat. Not, you know, because I'm against wheat, but because
> cauliflower is also nice.

I have gone off cauliflower in the past few years. Has the flavour changed
here or is it my taste buds ... )


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

"The Greatest!" > wrote in message
...
> Ophelia wrote:
>
>> "l not -l" > wrote in message
>> ...
>>
>> > Also, currently experimenting with boneless, skinless, meatless Buffalo
>> > Wings. Roasting cauliflower florets which will be tossed with a mix of
>> > equal amounts of melted butter and Frank's hot sauce. A Rachael Ray
>> > recipe
>> > that piqued my interest.
>>
>> "boneless, skinless, meatless" What is left to cook??
>
>
>
> Makes one wonder how a chicken can fly with such wings, eh, Ms. O...!!!???
>
> ;-)

LOL duhhhhhh.. Cindy put me right <g>


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

"The Greatest!" > wrote in message
...
> Cindy Hamilton wrote:
>
>> On Monday, July 18, 2016 at 7:10:19 AM UTC-4, Ophelia wrote:
>> > "l not -l" > wrote in message
>> > ...
>> >
>> > > Also, currently experimenting with boneless, skinless, meatless
>> > > Buffalo
>> > > Wings. Roasting cauliflower florets which will be tossed with a mix
>> > > of
>> > > equal amounts of melted butter and Frank's hot sauce. A Rachael Ray
>> > > recipe
>> > > that piqued my interest.
>> >
>> > "boneless, skinless, meatless" What is left to cook??
>>
>> I would call it "cauliflower florets prepared in the style of
>> Buffalo wings", rather than confusing the issue with bringing
>> in the term "wings" upfront.
>>
>> I like Buffalo wings, and I like breaded (or battered), deep-fried
>> chicken breast strips sauced with the same mixture of butter and
>> hot sauce (those are often called "boneless wings" even though
>> they're only wing-adjacent). However, I can rarely justify the
>> calories, so I typically just use grilled chicken breast with a
>> little butter and hot sauce.
>>
>> I'm not sure I'd care for roasted cauliflower treated that way,
>> although I'm willing to keep an open mind. I know I like roasted
>> cauliflower with Indian-type spices. Roasted cauliflower is also good
>> chopped up, mixed with diced tomatoes, minced onion, parsley, and just
>> a touch of mint, then dressed with olive oil and lemon juice (salt
>> and pepper to taste). Sort of like tabouli, but without the
>> wheat. Not, you know, because I'm against wheat, but because
>> cauliflower is also nice.
>
>
> A *great* "lo - cal" potato salad: substitute roast or steamed
> cauliflower for the potatoes. Very good flavor, and the cauli is
> "substantial", e.g. you don't feel like you are missing anything...
>
> In any case, I'm a big cauli fan...

Hmm I used to love it ...

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

"l not -l" > wrote in message
...
>
> On 18-Jul-2016, "Ophelia" > wrote:
>
>> "l not -l" > wrote in message
>> ...
>>
>> > Also, currently experimenting with boneless, skinless, meatless Buffalo
>> > Wings. Roasting cauliflower florets which will be tossed with a mix of
>> > equal amounts of melted butter and Frank's hot sauce. A Rachael Ray
>> > recipe
>> > that piqued my interest.
>>
>> "boneless, skinless, meatless" What is left to cook??
> It is faux Buffalo wings; it really is roasted cauliflower florets
> smothered
> in Buffalo wing sauce. So, what's left is Buffalo Wing flavor, with lots
> of
> fiber added. 8-)

Yes, thanks Cindy explained

> It ended up being pretty good - chunks of something and tasting like
> Buffalo
> Wings. Different. Not quite as good a replacement as Buffalo pig
> wings;
> but, still a tasty appetizer or side.

OK, I know I am going to get it all wrong again but .... buffalo pig
wings???

You have buffalo pigs? and they have wings ....




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

Ophelia wrote:
>
> "l not -l" > wrote in message
> ...
>
> > Also, currently experimenting with boneless, skinless, meatless Buffalo
> > Wings. Roasting cauliflower florets which will be tossed with a mix of
> > equal amounts of melted butter and Frank's hot sauce. A Rachael Ray
> > recipe
> > that piqued my interest.
>
> "boneless, skinless, meatless" What is left to cook??


LOL! I thought the same thing when I read that. heheh

That said, if I want Buffalo Wings I'll use real chicken, not some
crappy cauliflower. I've never liked that stuff. More recently though, I
make Buffalo Whole Chicken, not just the wings.

Ophelia wrote:

> "The Greatest!" > wrote in message
> ...
> > Ophelia wrote:
> >
> >> "l not -l" > wrote in message
> >> ...
> >>
> >> > Also, currently experimenting with boneless, skinless, meatless Buffalo
> >> > Wings. Roasting cauliflower florets which will be tossed with a mix of
> >> > equal amounts of melted butter and Frank's hot sauce. A Rachael Ray
> >> > recipe
> >> > that piqued my interest.
> >>
> >> "boneless, skinless, meatless" What is left to cook??
> >
> >
> >
> > Makes one wonder how a chicken can fly with such wings, eh, Ms. O...!!!???
> >
> > ;-)
>
> LOL duhhhhhh.. Cindy put me right <g>


;-D


--
Best
Greg

Ophelia wrote:
>
> I have gone off cauliflower in the past few years. Has the flavour changed
> here or is it my taste buds ... )

LOL In my opinion, cauliflower never was worth a damn. A worthless
veggie. The taste of any food should stand alone and not require lots of
prep and spice to fix it. ;-D

"l not -l" > wrote in message
...
>
> On 18-Jul-2016, "Ophelia" > wrote:
>
>> "l not -l" > wrote in message
>> ...
>> >
>> > On 18-Jul-2016, "Ophelia" > wrote:
>> >
>> >> "l not -l" > wrote in message
>> >> ...
>> >>
>> >> > Also, currently experimenting with boneless, skinless, meatless
>> >> > Buffalo
>> >> > Wings. Roasting cauliflower florets which will be tossed with a mix
>> >> > of
>> >> > equal amounts of melted butter and Frank's hot sauce. A Rachael
>> >> > Ray
>> >> > recipe
>> >> > that piqued my interest.
>> >>
>> >> "boneless, skinless, meatless" What is left to cook??
>> > It is faux Buffalo wings; it really is roasted cauliflower florets
>> > smothered
>> > in Buffalo wing sauce. So, what's left is Buffalo Wing flavor, with
>> > lots
>> > of
>> > fiber added. 8-)
>>
>> Yes, thanks Cindy explained
>>
>> > It ended up being pretty good - chunks of something and tasting like
>> > Buffalo
>> > Wings. Different. Not quite as good a replacement as Buffalo pig
>> > wings;
>> > but, still a tasty appetizer or side.
>>
>> OK, I know I am going to get it all wrong again but .... buffalo pig
>> wings???
>>
>> You have buffalo pigs? and they have wings ....
> It's a gimmick offered by some restaurant suppliers. Pork wings are a
> pork
> shank cut to emulate a large wing piece; restaurants prepare them much the
> way Buffalo Wings are prepared. They appear on menus as pig wings or pork
> wings.
> http://www.eatpigwings.com/

lol it's nuts))

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"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "l not -l" > wrote in message
>> ...
>>
>> > Also, currently experimenting with boneless, skinless, meatless Buffalo
>> > Wings. Roasting cauliflower florets which will be tossed with a mix of
>> > equal amounts of melted butter and Frank's hot sauce. A Rachael Ray
>> > recipe
>> > that piqued my interest.
>>
>> "boneless, skinless, meatless" What is left to cook??
>
>
> LOL! I thought the same thing when I read that. heheh
>
> That said, if I want Buffalo Wings I'll use real chicken, not some
> crappy cauliflower. I've never liked that stuff. More recently though, I
> make Buffalo Whole Chicken, not just the wings.

I must say that sounds more my style <g>



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"The Greatest!" > wrote in message
...
> Ophelia wrote:
>
>> "The Greatest!" > wrote in message
>> ...
>> > Ophelia wrote:
>> >
>> >> "l not -l" > wrote in message
>> >> ...
>> >>
>> >> > Also, currently experimenting with boneless, skinless, meatless
>> >> > Buffalo
>> >> > Wings. Roasting cauliflower florets which will be tossed with a mix
>> >> > of
>> >> > equal amounts of melted butter and Frank's hot sauce. A Rachael
>> >> > Ray
>> >> > recipe
>> >> > that piqued my interest.
>> >>
>> >> "boneless, skinless, meatless" What is left to cook??
>> >
>> >
>> >
>> > Makes one wonder how a chicken can fly with such wings, eh, Ms.
>> > O...!!!???
>> >
>> > ;-)
>>
>> LOL duhhhhhh.. Cindy put me right <g>
>
>
> ;-D

;p
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On Monday, July 18, 2016 at 12:47:48 PM UTC-4, Gary wrote:
> Ophelia wrote:
> >
> > I have gone off cauliflower in the past few years. Has the flavour changed
> > here or is it my taste buds ... )
>
> LOL In my opinion, cauliflower never was worth a damn. A worthless
> veggie. The taste of any food should stand alone and not require lots of
> prep and spice to fix it. ;-D

So you don't think we should add stuff to water to make it taste different?
For example, malt, yeast and hops?

Cindy Hamilton

Cindy Hamilton wrote:
>
> On Monday, July 18, 2016 at 12:47:48 PM UTC-4, Gary wrote:
> > Ophelia wrote:
> > >
> > > I have gone off cauliflower in the past few years. Has the flavour changed
> > > here or is it my taste buds ... )
> >
> > LOL In my opinion, cauliflower never was worth a damn. A worthless
> > veggie. The taste of any food should stand alone and not require lots of
> > prep and spice to fix it. ;-D
>
> So you don't think we should add stuff to water to make it taste different?
> For example, malt, yeast and hops?

Not at all. Just my opinion about cauliflower. I've never liked it and
don't see any reason to fix up a vegetable that I don't like. That's
all.

On 2016-07-18 12:49 PM, Gary wrote:
> Ophelia wrote:
>>
>> I have gone off cauliflower in the past few years. Has the flavour changed
>> here or is it my taste buds ... )
>
> LOL In my opinion, cauliflower never was worth a damn. A worthless
> veggie. The taste of any food should stand alone and not require lots of
> prep and spice to fix it. ;-D
>

I have a strange relationship with cauliflower. If I have not had it for
a couple months it is delicious, but then I have little or no interest
in having it again for some time.

It is pretty tasty if you slather it with a mixture of yogurt and curry
powder and grill it on BBQ.

l not -l wrote:
>
> On 18-Jul-2016, Gary > wrote:
>
> > Ophelia wrote:
> > >
> > > I have gone off cauliflower in the past few years. Has the flavour
> > > changed
> > > here or is it my taste buds ... )
> >
> > LOL In my opinion, cauliflower never was worth a damn. A worthless
> > veggie. The taste of any food should stand alone and not require lots of
> > prep and spice to fix it. ;-D
> No Buffalo Wings for you. (in the accent of the Soup Nazi), Boiled chicken
> wings only for you.

OH MAN! I have died and there really *IS* a hell. ;-o

On Monday, July 18, 2016 at 1:26:09 PM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > On Monday, July 18, 2016 at 12:47:48 PM UTC-4, Gary wrote:
> > > Ophelia wrote:
> > > >
> > > > I have gone off cauliflower in the past few years. Has the flavour changed
> > > > here or is it my taste buds ... )
> > >
> > > LOL In my opinion, cauliflower never was worth a damn. A worthless
> > > veggie. The taste of any food should stand alone and not require lots of
> > > prep and spice to fix it. ;-D
> >
> > So you don't think we should add stuff to water to make it taste different?
> > For example, malt, yeast and hops?
>
> Not at all. Just my opinion about cauliflower. I've never liked it and
> don't see any reason to fix up a vegetable that I don't like. That's
> all.

I'll admit cauliflower is a little dull all by itself, although it's
much better with dry cooking methods like roasting or grilling than
with wet methods like boiling.

I keep some frozen cauli to add to soup, either while I'm making
vegetable soup or when I serve lentil soup. I make a fairly plain =
lentil soup and then dress it up with stuff when I eat it, for variety.

Cindy Hamilton

Cindy Hamilton

"l not -l" > wrote in message
...
>
> On 18-Jul-2016, "Ophelia" > wrote:
>
>> "l not -l" > wrote in message
>> ...
>> >
>> > On 18-Jul-2016, "Ophelia" > wrote:
>> >
>> >> "l not -l" > wrote in message
>> >> ...
>> >> >
>> >> > On 18-Jul-2016, "Ophelia" > wrote:
>> >> >
>> >> >> "l not -l" > wrote in message
>> >> >> ...
>> >> >>
>> >> >> > Also, currently experimenting with boneless, skinless, meatless
>> >> >> > Buffalo
>> >> >> > Wings. Roasting cauliflower florets which will be tossed with a
>> >> >> >mix
>> >> >> > of
>> >> >> > equal amounts of melted butter and Frank's hot sauce. A Rachael
>> >> >> > Ray
>> >> >> > recipe
>> >> >> > that piqued my interest.
>> >> >>
>> >> >> "boneless, skinless, meatless" What is left to cook??
>> >> > It is faux Buffalo wings; it really is roasted cauliflower florets
>> >> > smothered
>> >> > in Buffalo wing sauce. So, what's left is Buffalo Wing flavor, with
>> >> > lots
>> >> > of
>> >> > fiber added. 8-)
>> >>
>> >> Yes, thanks Cindy explained
>> >>
>> >> > It ended up being pretty good - chunks of something and tasting like
>> >> > Buffalo
>> >> > Wings. Different. Not quite as good a replacement as Buffalo
>> >> > pig
>> >> > wings;
>> >> > but, still a tasty appetizer or side.
>> >>
>> >> OK, I know I am going to get it all wrong again but .... buffalo pig
>> >> wings???
>> >>
>> >> You have buffalo pigs? and they have wings ....
>> > It's a gimmick offered by some restaurant suppliers. Pork wings are a
>> > pork
>> > shank cut to emulate a large wing piece; restaurants prepare them much
>> > the
>> > way Buffalo Wings are prepared. They appear on menus as pig wings or
>> > pork
>> > wings.
>> > http://www.eatpigwings.com/
>>
>> lol it's nuts))
> True; however, the time I tried them, they were quite tasty.

If you have enjoyed them, that is all that matters)





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

In article >,
says...
>
> "Bruce" > wrote in message
> T...
> > In article >,
> > says...
> >>
> >> "l not -l" > wrote in message
> >> ...
> >>
> >> > Also, currently experimenting with boneless, skinless, meatless Buffalo
> >> > Wings. Roasting cauliflower florets which will be tossed with a mix of
> >> > equal amounts of melted butter and Frank's hot sauce. A Rachael Ray
> >> > recipe
> >> > that piqued my interest.
> >>
> >> "boneless, skinless, meatless" What is left to cook??
> >
> > lol, must be a new diet.
>
> Vegan?

Very, only hot air.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> I have gone off cauliflower in the past few years. Has the flavour
>> changed
>> here or is it my taste buds ... )
>
> LOL In my opinion, cauliflower never was worth a damn. A worthless
> veggie. The taste of any food should stand alone and not require lots of
> prep and spice to fix it. ;-D

I love cauliflower for it's flexibility, but certainly not to everyones
taste, my kids never liked it at all.

Cheri

"Gary" > wrote in message ...

> Not at all. Just my opinion about cauliflower. I've never liked it and
> don't see any reason to fix up a vegetable that I don't like. That's
> all.

Sounds reasonable to me.

Cheri