On Sat, 8 Oct 2016 03:09:47 +1100, Bruce >
wrote:

> In article >, says...
> >
> > Bruce wrote:
> > >
> >
> > > It reminds me of a 'broodje gezond' from the Netherlands:
> > >
> > > https://mnmzeeland.files.wordpress.c...gezond-028.jpg
> >
> > Looks like a common ham and processed cheese sandwich on a roll to me.
>
> Yes, I think it's a BLT baguette with ham instead of bacon. HLT.

That's not a baguette. It's just a ham sandwich on some sort of a
cheap roll.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 7 Oct 2016 16:09:55 GMT, notbob > wrote:

> I can't tell you how many
> times I've found blue cheese in ranch dressing. It's almost a
> certainty in CA salad bars.

No surprise there. Salad bars are full of crap food anywhere you go
in the USA.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 10/7/2016 11:57 AM, Taxed and Spent wrote:
> On 10/7/2016 10:34 AM, graham wrote:
>> On 10/7/2016 10:48 AM, sf wrote:
>>> On Fri, 07 Oct 2016 16:36:59 +1100, Jeßus > wrote:
>>>
>>>> Yep, I'm sure many places would do that. I have found though, some
>>>> places understand and are passionate about BLTs and some are not, and
>>>> from the latter the results can be quite uninspiring, if that makes
>>>> sense.
>>>
>>> It does, but I've been fortunate enough not to encounter that... even
>>> with an off the menu patty melt. My only problem with a patty melt is
>>> when the toasted bread comes to me greasy (the traditional way), so I
>>> need to remember to tell them to cook it "dry".
>>>
>>> Had lunch with friends a few days ago at a restaurant that has BLT on
>>> the menu. The bread was multi-grain and perfectly toasted, but there
>>> was so much filling that the person had a hard time eating it until
>>> she removed a few rashers of bacon. I guess it's better to complain
>>> about too much rather than too little!
>>>
>>>
>> The whole idea of a sandwich is that it should be easy to eat with one
>> hand. The gigantic examples on most N.American menus are absolutely
>> ridiculous!
>
> You are confusing sushi with a sandwich. What are you doing with your
> other hand?
The Earl of sandwich was playing cards.

On Friday, October 7, 2016 at 2:36:07 PM UTC-4, graham wrote:
> On 10/7/2016 11:57 AM, Taxed and Spent wrote:
> > On 10/7/2016 10:34 AM, graham wrote:
> >> On 10/7/2016 10:48 AM, sf wrote:
> >>> On Fri, 07 Oct 2016 16:36:59 +1100, Jeßus > wrote:
> >>>
> >>>> Yep, I'm sure many places would do that. I have found though, some
> >>>> places understand and are passionate about BLTs and some are not, and
> >>>> from the latter the results can be quite uninspiring, if that makes
> >>>> sense.
> >>>
> >>> It does, but I've been fortunate enough not to encounter that... even
> >>> with an off the menu patty melt. My only problem with a patty melt is
> >>> when the toasted bread comes to me greasy (the traditional way), so I
> >>> need to remember to tell them to cook it "dry".
> >>>
> >>> Had lunch with friends a few days ago at a restaurant that has BLT on
> >>> the menu. The bread was multi-grain and perfectly toasted, but there
> >>> was so much filling that the person had a hard time eating it until
> >>> she removed a few rashers of bacon. I guess it's better to complain
> >>> about too much rather than too little!
> >>>
> >>>
> >> The whole idea of a sandwich is that it should be easy to eat with one
> >> hand. The gigantic examples on most N.American menus are absolutely
> >> ridiculous!
> >
> > You are confusing sushi with a sandwich. What are you doing with your
> > other hand?
> The Earl of sandwich was playing cards.

The Earl of Sandwich is dead. It doesn't matter what he did. When
I'm eating a sandwich, I'm usually not doing anything else (maybe
reading an e-book). That said, the sandwiches that I make are
usually smaller than a restaurant sandwich. I don't have to make
myself feel like I'm getting good value for the money.

Cindy Hamilton

On 10/7/2016 12:51 PM, Cindy Hamilton wrote:
That said, the sandwiches that I make are
> usually smaller than a restaurant sandwich. I don't have to make
> myself feel like I'm getting good value for the money.
>
And that sums up the attitude to restaurant meals today. Quantity is the
main criterion.

On Fri, 07 Oct 2016 11:09:32 -0700, sf > wrote:

>On Sat, 8 Oct 2016 03:09:47 +1100, Bruce >
>wrote:
>
>> In article >, says...
>> >
>> > Bruce wrote:
>> > >
>> >
>> > > It reminds me of a 'broodje gezond' from the Netherlands:
>> > >
>> > > https://mnmzeeland.files.wordpress.c...gezond-028.jpg
>> >
>> > Looks like a common ham and processed cheese sandwich on a roll to me.
>>
>> Yes, I think it's a BLT baguette with ham instead of bacon. HLT.
>
>That's not a baguette. It's just a ham sandwich on some sort of a
>cheap roll.

Probably something called a 'Hoagie' roll. The roll can be good or
bad depending upon who or where it was made.
Janet US

On 10/7/2016 11:36 AM, graham wrote:
> On 10/7/2016 11:57 AM, Taxed and Spent wrote:
>> On 10/7/2016 10:34 AM, graham wrote:
>>> On 10/7/2016 10:48 AM, sf wrote:
>>>> On Fri, 07 Oct 2016 16:36:59 +1100, Jeßus > wrote:
>>>>
>>>>> Yep, I'm sure many places would do that. I have found though, some
>>>>> places understand and are passionate about BLTs and some are not, and
>>>>> from the latter the results can be quite uninspiring, if that makes
>>>>> sense.
>>>>
>>>> It does, but I've been fortunate enough not to encounter that... even
>>>> with an off the menu patty melt. My only problem with a patty melt is
>>>> when the toasted bread comes to me greasy (the traditional way), so I
>>>> need to remember to tell them to cook it "dry".
>>>>
>>>> Had lunch with friends a few days ago at a restaurant that has BLT on
>>>> the menu. The bread was multi-grain and perfectly toasted, but there
>>>> was so much filling that the person had a hard time eating it until
>>>> she removed a few rashers of bacon. I guess it's better to complain
>>>> about too much rather than too little!
>>>>
>>>>
>>> The whole idea of a sandwich is that it should be easy to eat with one
>>> hand. The gigantic examples on most N.American menus are absolutely
>>> ridiculous!
>>
>> You are confusing sushi with a sandwich. What are you doing with your
>> other hand?
> The Earl of sandwich was playing cards.

good point!

On Fri, 7 Oct 2016 03:41:50 +0100, Janet > wrote:

>In article >,
says...
>>
>> On 10/6/2016 9:59 AM, graham wrote:
>>
>> > I was given one of his books by a friend in the UK. I gave it away.
>> > Salads may be seen as "filler" courses when dining but JO uses umpteen
>> > salad recipes as "filler" chapters in his books.
>>
>> I have a question. I've wondered about this since I saw Jamie's
>> school lunch show in the UK. Could be an accent thing, I thought
>> he said the people were surprised about putting salad on their
>> sandwiches. As in lettuce and tomatoes.
>>
>> Is that something not traditional (in the UK)? Or did I misunderstand
>> what he said.
>
> It's very usual in UK to put salad stuff in sandwiches. You might have
>misunderstood him
>
> Janet UK\

I always heard that Brits were famous for cuke sandwiches... even have
their own English cuke.
http://www.recipetips.com/glossary-t...h-cucumber.asp
This is as gourmet as Brit cookery gets:
http://coffeetea.about.com/od/foodme...Sandwiches.htm

On Friday, October 7, 2016 at 2:55:50 PM UTC-4, graham wrote:
> On 10/7/2016 12:51 PM, Cindy Hamilton wrote:
> That said, the sandwiches that I make are
> > usually smaller than a restaurant sandwich. I don't have to make
> > myself feel like I'm getting good value for the money.
> >
> And that sums up the attitude to restaurant meals today. Quantity is the
> main criterion.

You need to visit better restaurants. There are plenty that serve
a reasonable portion. But they don't sell sandwiches.

Cindy Hamilton

On 10/7/2016 2:06 AM, Leonard Blaisdell wrote:

> Our anniversary is right around the corner. I gave my wife the option
> of going to the best restaurant or the best butcher shop in town. She
> chose the butcher shop. Crap!
>
> leo
>

May be the best choice! Along with a good bottle of wine.

We did the restaurant (actually, a weekend away) for anniversary, but
butcher shop for birthday. One of my friends birthday is a day before
my wife so she was invited for dinner. It was a pleasant day and I
enjoyed making veal chops and risotto for them.

Congrats on the anniversary.

In article >, says...
>
> On 10/7/2016 11:57 AM, Taxed and Spent wrote:
> > On 10/7/2016 10:34 AM, graham wrote:
> >> On 10/7/2016 10:48 AM, sf wrote:
> >>> On Fri, 07 Oct 2016 16:36:59 +1100, Jeßus > wrote:
> >>>
> >>>> Yep, I'm sure many places would do that. I have found though, some
> >>>> places understand and are passionate about BLTs and some are not, and
> >>>> from the latter the results can be quite uninspiring, if that makes
> >>>> sense.
> >>>
> >>> It does, but I've been fortunate enough not to encounter that... even
> >>> with an off the menu patty melt. My only problem with a patty melt is
> >>> when the toasted bread comes to me greasy (the traditional way), so I
> >>> need to remember to tell them to cook it "dry".
> >>>
> >>> Had lunch with friends a few days ago at a restaurant that has BLT on
> >>> the menu. The bread was multi-grain and perfectly toasted, but there
> >>> was so much filling that the person had a hard time eating it until
> >>> she removed a few rashers of bacon. I guess it's better to complain
> >>> about too much rather than too little!
> >>>
> >>>
> >> The whole idea of a sandwich is that it should be easy to eat with one
> >> hand. The gigantic examples on most N.American menus are absolutely
> >> ridiculous!
> >
> > You are confusing sushi with a sandwich. What are you doing with your
> > other hand?
> The Earl of sandwich was playing cards.

In the days of the earl, most people didn't have diabetes yet.

In article >,
says...
>
> On Sat, 8 Oct 2016 03:09:47 +1100, Bruce >
> wrote:
>
> > In article >, says...
> > >
> > > Bruce wrote:
> > > >
> > >
> > > > It reminds me of a 'broodje gezond' from the Netherlands:
> > > >
> > > > https://mnmzeeland.files.wordpress.c...gezond-028.jpg
> > >
> > > Looks like a common ham and processed cheese sandwich on a roll to me.
> >
> > Yes, I think it's a BLT baguette with ham instead of bacon. HLT.
>
> That's not a baguette. It's just a ham sandwich on some sort of a
> cheap roll.

I have no idea what Americans call a baguette.

In article >,
says...
>
> On 10/7/2016 2:06 AM, Leonard Blaisdell wrote:
>
> > Our anniversary is right around the corner. I gave my wife the option
> > of going to the best restaurant or the best butcher shop in town. She
> > chose the butcher shop. Crap!
> >
> > leo
> >
>
> May be the best choice! Along with a good bottle of wine.
>
> We did the restaurant (actually, a weekend away) for anniversary, but
> butcher shop for birthday. One of my friends birthday is a day before
> my wife so she was invited for dinner. It was a pleasant day and I
> enjoyed making veal chops and risotto for them.

Veal is the cruelest meat.

On Friday, October 7, 2016 at 8:51:06 AM UTC-10, Cindy Hamilton wrote:
> On Friday, October 7, 2016 at 2:36:07 PM UTC-4, graham wrote:
> > On 10/7/2016 11:57 AM, Taxed and Spent wrote:
> > > On 10/7/2016 10:34 AM, graham wrote:
> > >> On 10/7/2016 10:48 AM, sf wrote:
> > >>> On Fri, 07 Oct 2016 16:36:59 +1100, Jeßus > wrote:
> > >>>
> > >>>> Yep, I'm sure many places would do that. I have found though, some
> > >>>> places understand and are passionate about BLTs and some are not, and
> > >>>> from the latter the results can be quite uninspiring, if that makes
> > >>>> sense.
> > >>>
> > >>> It does, but I've been fortunate enough not to encounter that... even
> > >>> with an off the menu patty melt. My only problem with a patty melt is
> > >>> when the toasted bread comes to me greasy (the traditional way), so I
> > >>> need to remember to tell them to cook it "dry".
> > >>>
> > >>> Had lunch with friends a few days ago at a restaurant that has BLT on
> > >>> the menu. The bread was multi-grain and perfectly toasted, but there
> > >>> was so much filling that the person had a hard time eating it until
> > >>> she removed a few rashers of bacon. I guess it's better to complain
> > >>> about too much rather than too little!
> > >>>
> > >>>
> > >> The whole idea of a sandwich is that it should be easy to eat with one
> > >> hand. The gigantic examples on most N.American menus are absolutely
> > >> ridiculous!
> > >
> > > You are confusing sushi with a sandwich. What are you doing with your
> > > other hand?
> > The Earl of sandwich was playing cards.
>
> The Earl of Sandwich is dead. It doesn't matter what he did. When
> I'm eating a sandwich, I'm usually not doing anything else (maybe
> reading an e-book). That said, the sandwiches that I make are
> usually smaller than a restaurant sandwich. I don't have to make
> myself feel like I'm getting good value for the money.
>
> Cindy Hamilton

He probably didn't use toilet paper either which might explain why he needed a one-handed meal.

On 10/7/2016 2:24 PM, Bruce wrote:
> In article >,
> says...
>>
>> On 10/7/2016 2:06 AM, Leonard Blaisdell wrote:
>>
>>> Our anniversary is right around the corner. I gave my wife the option
>>> of going to the best restaurant or the best butcher shop in town. She
>>> chose the butcher shop. Crap!
>>>
>>> leo
>>>
>>
>> May be the best choice! Along with a good bottle of wine.
>>
>> We did the restaurant (actually, a weekend away) for anniversary, but
>> butcher shop for birthday. One of my friends birthday is a day before
>> my wife so she was invited for dinner. It was a pleasant day and I
>> enjoyed making veal chops and risotto for them.
>
> Veal is the cruelest meat.
>

it depends. Most veal is simply baby beef, not raised in a crate and
fed only from things other than its mother.

In article >,
says...
>
> On 10/7/2016 2:24 PM, Bruce wrote:
> > In article >,
> > says...
> >>
> >> On 10/7/2016 2:06 AM, Leonard Blaisdell wrote:
> >>
> >>> Our anniversary is right around the corner. I gave my wife the option
> >>> of going to the best restaurant or the best butcher shop in town. She
> >>> chose the butcher shop. Crap!
> >>>
> >>> leo
> >>>
> >>
> >> May be the best choice! Along with a good bottle of wine.
> >>
> >> We did the restaurant (actually, a weekend away) for anniversary, but
> >> butcher shop for birthday. One of my friends birthday is a day before
> >> my wife so she was invited for dinner. It was a pleasant day and I
> >> enjoyed making veal chops and risotto for them.
> >
> > Veal is the cruelest meat.
> >
>
> it depends. Most veal is simply baby beef, not raised in a crate and
> fed only from things other than its mother.

An orphan is simply a child with no parents.

On Fri, 07 Oct 2016 09:48:55 -0700, sf > wrote:

>On Fri, 07 Oct 2016 16:36:59 +1100, Jeßus > wrote:
>
>> Yep, I'm sure many places would do that. I have found though, some
>> places understand and are passionate about BLTs and some are not, and
>> from the latter the results can be quite uninspiring, if that makes
>> sense.
>
>It does, but I've been fortunate enough not to encounter that... even
>with an off the menu patty melt. My only problem with a patty melt is
>when the toasted bread comes to me greasy (the traditional way), so I
>need to remember to tell them to cook it "dry".

I think this type of food is poorly represented in and around where I
frequent. I often struggle to find anything I *really* like for lunch
or breakfast when in Launceston. There are a few good places but not
many.

>Had lunch with friends a few days ago at a restaurant that has BLT on
>the menu. The bread was multi-grain and perfectly toasted, but there
>was so much filling that the person had a hard time eating it until
>she removed a few rashers of bacon. I guess it's better to complain
>about too much rather than too little!

Yeah, I suppose that it better than the opposite problem.

On 2016-10-07 6:24 PM, Je�us wrote:
> On Fri, 07 Oct 2016 09:48:55 -0700, sf > wrote:
>

>> Had lunch with friends a few days ago at a restaurant that has BLT on
>> the menu. The bread was multi-grain and perfectly toasted, but there
>> was so much filling that the person had a hard time eating it until
>> she removed a few rashers of bacon. I guess it's better to complain
>> about too much rather than too little!
>
> Yeah, I suppose that it better than the opposite problem.
>

I appreciate that the bread was multi grain, but I would have ditched
the second slice of bread and eaten the bacon.

I know bacon is on the Avoid list but I had a bacon sandwich for lunch
today. I often skip lunch but we had a pickleball this afternoon and I
tend to play better and longer if I have had lunch.

In article > ,
lid says...
>
> In article >,
> says...
> >
> > On 10/7/2016 2:06 AM, Leonard Blaisdell wrote:
> >
> > > Our anniversary is right around the corner. I gave my wife the option
> > > of going to the best restaurant or the best butcher shop in town. She
> > > chose the butcher shop. Crap!
> > >
> > > leo
> > >
> >
> > May be the best choice! Along with a good bottle of wine.
> >
> > We did the restaurant (actually, a weekend away) for anniversary, but
> > butcher shop for birthday. One of my friends birthday is a day before
> > my wife so she was invited for dinner. It was a pleasant day and I
> > enjoyed making veal chops and risotto for them.
>
> Veal is the cruelest meat.

You're clueless about food.

http://www.peelham.co.uk/organic-mea...l-mutton-free-
range-pork/organic-veal

"Our organic grass reared veal is now fully back in season. As a
natural product based on an extensive livestock pasture system our veal
is seasonal. So for a short period in the late spring and early summer
we dont have any available.

Peelham organic veal is from 8 - 10 month calves from our herd of
organic pasture-grazed Aberdeen Angus and Luing cross suckler cows.
They are free-grazing naturally with their mothers as part of our
extensive free-ranging herd of cattle. Our cattle are housed during
adverse winter conditions in open staw-bedded sheds and fed on
naturally fermented forage. Reared only off grass and on mothers which
are also only grass-reared produces our exquisite tasting ruby veal
with its delicious flavour, fine texture and tracing of intra-muscular
fat. Our organic veal is given added depth of flavour from dry-ageing
the carcasse for two weeks in our butchery chill."

Janet.

On 10/7/2016 5:24 PM, Bruce wrote:
> In article >,
> says...
>>
>> On 10/7/2016 2:06 AM, Leonard Blaisdell wrote:
>>
>>> Our anniversary is right around the corner. I gave my wife the option
>>> of going to the best restaurant or the best butcher shop in town. She
>>> chose the butcher shop. Crap!
>>>
>>> leo
>>>
>>
>> May be the best choice! Along with a good bottle of wine.
>>
>> We did the restaurant (actually, a weekend away) for anniversary, but
>> butcher shop for birthday. One of my friends birthday is a day before
>> my wife so she was invited for dinner. It was a pleasant day and I
>> enjoyed making veal chops and risotto for them.
>
> Veal is the cruelest meat.
>

Used to be, but it is not the same these days. No longer crate raised
like years ago. Just young beef.

In article > ,
says...
>
> In article > ,
> lid says...
> >
> > In article >,
> > says...
> > >
> > > On 10/7/2016 2:06 AM, Leonard Blaisdell wrote:
> > >
> > > > Our anniversary is right around the corner. I gave my wife the option
> > > > of going to the best restaurant or the best butcher shop in town. She
> > > > chose the butcher shop. Crap!
> > > >
> > > > leo
> > > >
> > >
> > > May be the best choice! Along with a good bottle of wine.
> > >
> > > We did the restaurant (actually, a weekend away) for anniversary, but
> > > butcher shop for birthday. One of my friends birthday is a day before
> > > my wife so she was invited for dinner. It was a pleasant day and I
> > > enjoyed making veal chops and risotto for them.
> >
> > Veal is the cruelest meat.
>
> You're clueless about food.
>
> http://www.peelham.co.uk/organic-mea...l-mutton-free-
> range-pork/organic-veal

The silly woman comes up with a link to organic veal How much of the
veal sold in the US, do you think is organic?

Irrelevant, clueless post. You may sit down.

In article >,
says...
>
> On 10/7/2016 5:24 PM, Bruce wrote:
> > In article >,
> > says...
> >>
> >> On 10/7/2016 2:06 AM, Leonard Blaisdell wrote:
> >>
> >>> Our anniversary is right around the corner. I gave my wife the option
> >>> of going to the best restaurant or the best butcher shop in town. She
> >>> chose the butcher shop. Crap!
> >>>
> >>> leo
> >>>
> >>
> >> May be the best choice! Along with a good bottle of wine.
> >>
> >> We did the restaurant (actually, a weekend away) for anniversary, but
> >> butcher shop for birthday. One of my friends birthday is a day before
> >> my wife so she was invited for dinner. It was a pleasant day and I
> >> enjoyed making veal chops and risotto for them.
> >
> > Veal is the cruelest meat.
> >
>
> Used to be, but it is not the same these days. No longer crate raised
> like years ago. Just young beef.

Ignorance is bliss.

On Sat, 8 Oct 2016 08:23:14 +1100, Bruce >
wrote:

> I have no idea what Americans call a baguette.

Do you need some sort of a definition with an accompanying
illustration?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

In article >,
says...
>
> On Sat, 8 Oct 2016 08:23:14 +1100, Bruce >
> wrote:
>
> > I have no idea what Americans call a baguette.
>
> Do you need some sort of a definition with an accompanying
> illustration?

I know what a baguette is in France. I'm not sure if it's the same thing
in the US.

"Bruce" > wrote in message
T...

> In the days of the earl, most people didn't have diabetes yet.

Or simply undiagnosed.

Cheri

In article >, says...
>
> "Bruce" > wrote in message
> T...
>
> > In the days of the earl, most people didn't have diabetes yet.
>
> Or simply undiagnosed.

Yes sometimes, but I think their lifestyle was sufficiently different to
make diabetes a lot more rare.

On Sat, 8 Oct 2016 16:49:30 +1100, Bruce >
wrote:

> In article >,
> says...
> >
> > On Sat, 8 Oct 2016 08:23:14 +1100, Bruce >
> > wrote:
> >
> > > I have no idea what Americans call a baguette.
> >
> > Do you need some sort of a definition with an accompanying
> > illustration?
>
> I know what a baguette is in France. I'm not sure if it's the same thing
> in the US.

That's what it is here too.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

In article >,
says...
>
> On Sat, 8 Oct 2016 16:49:30 +1100, Bruce >
> wrote:
>
> > In article >,
> > says...
> > >
> > > On Sat, 8 Oct 2016 08:23:14 +1100, Bruce >
> > > wrote:
> > >
> > > > I have no idea what Americans call a baguette.
> > >
> > > Do you need some sort of a definition with an accompanying
> > > illustration?
> >
> > I know what a baguette is in France. I'm not sure if it's the same thing
> > in the US.
>
> That's what it is here too.

Not double the size and with added sugar?

In article > ,
lid says...
>
> In article > ,
> says...
> >
> > In article > ,
> > lid says...
> > >
> > > In article >,
> > > says...
> > > >
> > > > On 10/7/2016 2:06 AM, Leonard Blaisdell wrote:
> > > >
> > > > > Our anniversary is right around the corner. I gave my wife the option
> > > > > of going to the best restaurant or the best butcher shop in town. She
> > > > > chose the butcher shop. Crap!
> > > > >
> > > > > leo
> > > > >
> > > >
> > > > May be the best choice! Along with a good bottle of wine.
> > > >
> > > > We did the restaurant (actually, a weekend away) for anniversary, but
> > > > butcher shop for birthday. One of my friends birthday is a day before
> > > > my wife so she was invited for dinner. It was a pleasant day and I
> > > > enjoyed making veal chops and risotto for them.
> > >
> > > Veal is the cruelest meat.
> >
> > You're clueless about food.
> >
> > http://www.peelham.co.uk/organic-mea...l-mutton-free-
> > range-pork/organic-veal
>
> The silly woman comes up with a link to organic veal

This proving that veal production need not be cruel.


How much of the
> veal sold in the US, do you think is organic?

Its easily available there too, stupid.

http://www.agrilicious.org/local/locally-raised-veal

Anyone GENUINELY concerned about livestock production and ethical
food, should be promoting and encouraging knowledge of and information
about ethical farming standards to posters on a cooking group.

Yet again you prove you're just an idiot troll with zero interest in
food and cooking.

Janet UK

In article > ,
says...
>
> In article > ,
> lid says...
> >
> > In article > ,
> > says...
> > >
> > > In article > ,
> > > lid says...
> > > >
> > > > In article >,
> > > > says...
> > > > >
> > > > > May be the best choice! Along with a good bottle of wine.
> > > > >
> > > > > We did the restaurant (actually, a weekend away) for anniversary, but
> > > > > butcher shop for birthday. One of my friends birthday is a day before
> > > > > my wife so she was invited for dinner. It was a pleasant day and I
> > > > > enjoyed making veal chops and risotto for them.
> > > >
> > > > Veal is the cruelest meat.
> > >
> > > You're clueless about food.
> > >
> > > http://www.peelham.co.uk/organic-mea...l-mutton-free-
> > > range-pork/organic-veal
> >
> > The silly woman comes up with a link to organic veal
>
> This proving that veal production need not be cruel.

Would you mind if we ate your pets in a non-cruel way?

> > How much of the
> > veal sold in the US, do you think is organic?
>
> Its easily available there too, stupid.

Of course it is. That's completely beside the point.

> http://www.agrilicious.org/local/locally-raised-veal
>
> Anyone GENUINELY concerned about livestock production and ethical
> food, should be promoting and encouraging knowledge of and information
> about ethical farming standards to posters on a cooking group.

I don't eat meat. Why should I educate meat eaters about livestock
production? You don't make any sense.

> Yet again you prove you're just an idiot troll with zero interest in
> food and cooking.

Not everybody who disagrees with you is a troll.

On 2016-10-08 5:11 AM, sf wrote:
> On Sat, 8 Oct 2016 16:49:30 +1100, Bruce >
> wrote:

>> I know what a baguette is in France. I'm not sure if it's the same thing
>> in the US.
>
> That's what it is here too.

I wonder how the quality compares. There are lots of long skinny loaves
here called baguettes, but that is where the resemblance ends. There are
some better quality "baguettes" available, but really good baguettes
like those commonly available in France are hard to find.

In article >,
says...
>
> On 2016-10-08 5:11 AM, sf wrote:
> > On Sat, 8 Oct 2016 16:49:30 +1100, Bruce >
> > wrote:
>
> >> I know what a baguette is in France. I'm not sure if it's the same thing
> >> in the US.
> >
> > That's what it is here too.
>
> I wonder how the quality compares. There are lots of long skinny loaves
> here called baguettes, but that is where the resemblance ends. There are
> some better quality "baguettes" available, but really good baguettes
> like those commonly available in France are hard to find.

I think the absence of any fat in the bread might be a difference. No
fat means crunchy bread, but very little shelf life. The French accept
that and buy fresh bread every day.

On 2016-10-08 7:56 AM, Bruce wrote:
> In article >,
> says...
>>
>> On 2016-10-08 5:11 AM, sf wrote:
>>> On Sat, 8 Oct 2016 16:49:30 +1100, Bruce >
>>> wrote:
>>
>>>> I know what a baguette is in France. I'm not sure if it's the same thing
>>>> in the US.
>>>
>>> That's what it is here too.
>>
>> I wonder how the quality compares. There are lots of long skinny loaves
>> here called baguettes, but that is where the resemblance ends. There are
>> some better quality "baguettes" available, but really good baguettes
>> like those commonly available in France are hard to find.
>
> I think the absence of any fat in the bread might be a difference. No
> fat means crunchy bread, but very little shelf life. The French accept
> that and buy fresh bread every day.
>

I imagine that there are places in the US where you can get good quality
baguettes, just like there are here, though they may be the exception
rather than the rule. Things are getting better, but for a long time the
only thing that resembled a baguette in any way was what they called
French Stick, a long skinny loaf with a hard crust and a bland center.
I am surprised to see that they still sell those things because there is
much better available.

On Sat, 8 Oct 2016 08:40:32 -0400, Dave Smith
> wrote:

>On 2016-10-08 7:56 AM, Bruce wrote:
>> In article >,
>> says...
>>>
>>> On 2016-10-08 5:11 AM, sf wrote:
>>>> On Sat, 8 Oct 2016 16:49:30 +1100, Bruce >
>>>> wrote:
>>>
>>>>> I know what a baguette is in France. I'm not sure if it's the same thing
>>>>> in the US.
>>>>
>>>> That's what it is here too.
>>>
>>> I wonder how the quality compares. There are lots of long skinny loaves
>>> here called baguettes, but that is where the resemblance ends. There are
>>> some better quality "baguettes" available, but really good baguettes
>>> like those commonly available in France are hard to find.
>>
>> I think the absence of any fat in the bread might be a difference. No
>> fat means crunchy bread, but very little shelf life. The French accept
>> that and buy fresh bread every day.
>>
>
>I imagine that there are places in the US where you can get good quality
>baguettes, just like there are here, though they may be the exception
>rather than the rule. Things are getting better, but for a long time the
>only thing that resembled a baguette in any way was what they called
>French Stick, a long skinny loaf with a hard crust and a bland center.
>I am surprised to see that they still sell those things because there is
>much better available.

At my supermarket I can buy ready to cook banquettes and they are
excellent but you need to take it home and bake pronto for best
results.

On 10/8/2016 8:40 AM, Dave Smith wrote:
> On 2016-10-08 7:56 AM, Bruce wrote:
>> In article >,
>> says...
>>>
>>> On 2016-10-08 5:11 AM, sf wrote:
>>>> On Sat, 8 Oct 2016 16:49:30 +1100, Bruce >
>>>> wrote:
>>>
>>>>> I know what a baguette is in France. I'm not sure if it's the same
>>>>> thing
>>>>> in the US.
>>>>
>>>> That's what it is here too.
>>>
>>> I wonder how the quality compares. There are lots of long skinny loaves
>>> here called baguettes, but that is where the resemblance ends. There are
>>> some better quality "baguettes" available, but really good baguettes
>>> like those commonly available in France are hard to find.
>>
>> I think the absence of any fat in the bread might be a difference. No
>> fat means crunchy bread, but very little shelf life. The French accept
>> that and buy fresh bread every day.
>>
>
> I imagine that there are places in the US where you can get good quality
> baguettes, just like there are here, though they may be the exception
> rather than the rule. Things are getting better, but for a long time the
> only thing that resembled a baguette in any way was what they called
> French Stick, a long skinny loaf with a hard crust and a bland center.
> I am surprised to see that they still sell those things because there is
> much better available.
>

An entire generation has no idea what good bread is like. Today, people
go to the supermarket for everything and think they are getting good
food. Even with an in-house bakery, it is not as good as a real bakery
with a top notch baker. They are hard to find.

We have pretty good bread at a place 3 miles from us, but limited
selection. Good rye bread no longer exists since the Polish bakery
close about 30 miles from us

Same is true with cakes and pastry. Hard to find the good stuff.

On 10/8/2016 2:46 AM, Bruce wrote:
> In article >, says...
>>
>> "Bruce" > wrote in message
>> T...
>>
>>> In the days of the earl, most people didn't have diabetes yet.
>>
>> Or simply undiagnosed.
>
> Yes sometimes, but I think their lifestyle was sufficiently different to
> make diabetes a lot more rare.
>

Type I is probably not changed but I'd agree with Type II being more today.

Would you like sugar with your Metformin?

Dave Smith wrote:
>
> On 2016-10-08 5:11 AM, sf wrote:
> > On Sat, 8 Oct 2016 16:49:30 +1100, Bruce >
> > wrote:
>
> >> I know what a baguette is in France. I'm not sure if it's the same thing
> >> in the US.
> >
> > That's what it is here too.
>
> I wonder how the quality compares. There are lots of long skinny loaves
> here called baguettes, but that is where the resemblance ends. There are
> some better quality "baguettes" available, but really good baguettes
> like those commonly available in France are hard to find.

A baguette here in the US is probably often some cheap roll
labeled that way just to charge twice as much as it's worth.

I do believe that the French corner the market on fresh baked bread.

sf wrote:
>
> On Fri, 07 Oct 2016 10:10:44 -0400, Gary > wrote:
>
> > Maybe I'll
> > try your dressing first and I'll report back with an opinion. I'll toast
> > the seeds in a dry pan before smashing them.
>
> You have a mortar and pestle? I'm impressed. I would have gone to
> Rainbow grocery and purchased a small amount of tahini paste.

Yes. I've had one sitting on my kitchen counter forever.
I rarely use it but it's there. Lately just a decoration
based on how often I use it. :-D

"Ed Pawlowski" wrote in message
...

On 10/8/2016 8:40 AM, Dave Smith wrote:
> On 2016-10-08 7:56 AM, Bruce wrote:
>> In article >,
>> says...
>>>
>>> On 2016-10-08 5:11 AM, sf wrote:
>>>> On Sat, 8 Oct 2016 16:49:30 +1100, Bruce >
>>>> wrote:
>>>
>>>>> I know what a baguette is in France. I'm not sure if it's the same
>>>>> thing
>>>>> in the US.
>>>>
>>>> That's what it is here too.
>>>
>>> I wonder how the quality compares. There are lots of long skinny loaves
>>> here called baguettes, but that is where the resemblance ends. There are
>>> some better quality "baguettes" available, but really good baguettes
>>> like those commonly available in France are hard to find.
>>
>> I think the absence of any fat in the bread might be a difference. No
>> fat means crunchy bread, but very little shelf life. The French accept
>> that and buy fresh bread every day.
>>
>
> I imagine that there are places in the US where you can get good quality
> baguettes, just like there are here, though they may be the exception
> rather than the rule. Things are getting better, but for a long time the
> only thing that resembled a baguette in any way was what they called
> French Stick, a long skinny loaf with a hard crust and a bland center.
> I am surprised to see that they still sell those things because there is
> much better available.
>

An entire generation has no idea what good bread is like. Today, people
go to the supermarket for everything and think they are getting good
food. Even with an in-house bakery, it is not as good as a real bakery
with a top notch baker. They are hard to find.

We have pretty good bread at a place 3 miles from us, but limited
selection. Good rye bread no longer exists since the Polish bakery
close about 30 miles from us

Same is true with cakes and pastry. Hard to find the good stuff.

===

Which is why I make all my own. Nothing against you or anyone who buys it,
I am just stating my situation.



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

Bruce wrote:
>
> In article > ,
> says...
> > > > > Veal is the cruelest meat.
> > > >
> > > > You're clueless about food.
> > > >
> > > > http://www.peelham.co.uk/organic-mea...l-mutton-free-
> > > > range-pork/organic-veal

Here's my take on young animal meat... veal, lamb, young chickens.
Q: do we kill and eat any young pork? I can't think of any.

Everyone loves the idea when they are raised with love...free range,
organic only food, gets to live with mom in the pasture, grows up all
happy and stuff.

But then, they are slaughtered for our food when they are still young
kids. Imagine your own young children raised in the same loving way but
then killed young.

So organic meat, free-range is still evil.

Then we have the young ones raised in crates with a life of hell. These
are the babies that would probably wish to die soon. "oh man, please
kill me now." These are mercy killing like we do for our beloved pets.