....but I assume all of you knew that...

On 2016-10-06, Alan Holbrook > wrote:

> ...but I assume all of you knew that...

.....and almost as many do not care.

nb

On 10/6/2016 8:44 AM, Alan Holbrook wrote:

> ...but I assume all of you knew that...

That explains the pasta sale! Heh. Too bad we're having
meatloaf.

nancy

On 10/6/2016 11:53 AM, Nancy Young wrote:
> On 10/6/2016 8:44 AM, Alan Holbrook wrote:
>
>> ...but I assume all of you knew that...
>
> That explains the pasta sale! Heh. Too bad we're having
> meatloaf.
>
> nancy
>
Please don't make me tell the meatloaf story!

Jill

On 10/6/2016 11:57 AM, Sqwertz wrote:
> On Thu, 6 Oct 2016 11:53:37 -0400, Nancy Young wrote:
>
>> On 10/6/2016 8:44 AM, Alan Holbrook wrote:
>>
>>> ...but I assume all of you knew that...
>>
>> That explains the pasta sale! Heh. Too bad we're having
>> meatloaf.
>
> Buttered garlic noodles or other saucy egg noodle would be a good side
> if you're not already have mashed potatoes.
>
> -sw
>
Screw the garlic, just plain buttered egg noodles would be fine. I do
think noodles tend to go better with something like pork chops.

Jill

On 10/6/2016 11:57 AM, Sqwertz wrote:
> On Thu, 6 Oct 2016 11:53:37 -0400, Nancy Young wrote:
>
>> On 10/6/2016 8:44 AM, Alan Holbrook wrote:
>>
>>> ...but I assume all of you knew that...
>>
>> That explains the pasta sale! Heh. Too bad we're having
>> meatloaf.
>
> Buttered garlic noodles or other saucy egg noodle would be a good side
> if you're not already have mashed potatoes.

I have that often with chopped parsley, it's one of my favorites.
However, today it's going to be baked red sweet potato. They're fall
appropriate as they taste a lot like chestnuts.

nancy

On 10/6/2016 12:01 PM, jmcquown wrote:
> On 10/6/2016 11:53 AM, Nancy Young wrote:
>> On 10/6/2016 8:44 AM, Alan Holbrook wrote:
>>
>>> ...but I assume all of you knew that...
>>
>> That explains the pasta sale! Heh. Too bad we're having
>> meatloaf.

> Please don't make me tell the meatloaf story!

Do tell! Heh.

nancy

On 10/6/2016 12:41 PM, Nancy Young wrote:
> I have that often with chopped parsley, it's one of my favorites.
> However, today it's going to be baked red sweet potato. They're fall
> appropriate as they taste a lot like chestnuts.
>
> nancy

Baked red sweet potatoes taste a lot like chestnuts? Hmmm. Sorry, I
can't see it.

Jill

On 10/6/2016 12:41 PM, Nancy Young wrote:
> On 10/6/2016 12:01 PM, jmcquown wrote:
>> On 10/6/2016 11:53 AM, Nancy Young wrote:
>>> On 10/6/2016 8:44 AM, Alan Holbrook wrote:
>>>
>>>> ...but I assume all of you knew that...
>>>
>>> That explains the pasta sale! Heh. Too bad we're having
>>> meatloaf.
>
>> Please don't make me tell the meatloaf story!
>
> Do tell! Heh.
>
> nancy
>
Ah, the Club. Sat there 25 minutes, asked where is my food? "You
ordered the meatloaf." Yes. "It will be another 40 minutes."

Uh, what? Forty minutes. Add that to 25. He was spouting off when I
walked in and looked at the dinner specials about how the meatloaf was
such a hit at lunch they decided to carry it over.

Okay, yeah, I'm thrilled. But what the heck, I'll take the meatloaf.
Then I sat there. And sat there. And sat there. Did I mention 25
minutes? I finally asked where's my food? Oh, it will be another 40
minutes.

Not very well prepped for the dinner crowd, eh?

It was a get up and walk out sitation. As long as I'd been sitting
there plus the expected wait time, I could have gone home and baked an
utterly fantastic meatloaf.

Jill

On 10/6/2016 12:27 PM, Sqwertz wrote:
> On Thu, 6 Oct 2016 12:03:29 -0400, jmcquown wrote:
>
>> On 10/6/2016 11:57 AM, Sqwertz wrote:
>>> On Thu, 6 Oct 2016 11:53:37 -0400, Nancy Young wrote:
>>>
>>>> On 10/6/2016 8:44 AM, Alan Holbrook wrote:
>>>>
>>>>> ...but I assume all of you knew that...
>>>>
>>>> That explains the pasta sale! Heh. Too bad we're having
>>>> meatloaf.
>>>
>>> Buttered garlic noodles or other saucy egg noodle would be a good side
>>> if you're not already have mashed potatoes.
>>>
>>> -sw
>>>
>> Screw the garlic, just plain buttered egg noodles would be fine.
>
> No. Garlic. And parsley.
>
> -sw
>
Parsley and butter, sure. Sometimes poppy seeds. Always buttered egg
noodles with pork chops.

Jill

On 10/6/2016 1:19 PM, jmcquown wrote:
> On 10/6/2016 12:41 PM, Nancy Young wrote:

>> I have that often with chopped parsley, it's one of my favorites.
>> However, today it's going to be baked red sweet potato. They're fall
>> appropriate as they taste a lot like chestnuts.

> Baked red sweet potatoes taste a lot like chestnuts? Hmmm. Sorry, I
> can't see it.

They do. They're nothing like the orange ones.

nancy

On 10/6/2016 1:31 PM, jmcquown wrote:
> On 10/6/2016 12:41 PM, Nancy Young wrote:
>> On 10/6/2016 12:01 PM, jmcquown wrote:

>>> Please don't make me tell the meatloaf story!
>>
>> Do tell! Heh.

> Ah, the Club. Sat there 25 minutes, asked where is my food? "You
> ordered the meatloaf." Yes. "It will be another 40 minutes."
>
> Uh, what? Forty minutes. Add that to 25. He was spouting off when I
> walked in and looked at the dinner specials about how the meatloaf was
> such a hit at lunch they decided to carry it over.

> Okay, yeah, I'm thrilled. But what the heck, I'll take the meatloaf.
> Then I sat there. And sat there. And sat there. Did I mention 25
> minutes? I finally asked where's my food? Oh, it will be another 40
> minutes.

Why on earth wouldn't the guy say It's going to be an hour, is
that okay? A to go order, no less.

>
> Not very well prepped for the dinner crowd, eh?

It's not as if you were there at 4, where's my dinner.

> It was a get up and walk out sitation. As long as I'd been sitting
> there plus the expected wait time, I could have gone home and baked an
> utterly fantastic meatloaf.

Next time you have to ask if they actually have the ingredients,
are they cooked already. Kooky.

nancy

On 2016-10-06 1:31 PM, jmcquown wrote:

> Okay, yeah, I'm thrilled. But what the heck, I'll take the meatloaf.
> Then I sat there. And sat there. And sat there. Did I mention 25
> minutes? I finally asked where's my food? Oh, it will be another 40
> minutes.
>
> Not very well prepped for the dinner crowd, eh?
>
> It was a get up and walk out sitation. As long as I'd been sitting
> there plus the expected wait time, I could have gone home and baked an
> utterly fantastic meatloaf.
>

True... It takes about 5 minutes to throw together a meatloaf and the
stove can be heating up while you are doing it. It takes about 45
minutes to cook and then it has to sit for 10 minutes. So... yeah...
you could have made it at home in that time.

I would be suspicious of any special that they claim was such a hit that
they carried it over from lunch to supper. That usually means that they
they had overestimated demand and there is a bunch leftover, or else it
was really bad and word got around fast.

The club sounds the sort of place that could use one of those restaurant
makeovers.

On Thu, 6 Oct 2016 11:27:14 -0500, Sqwertz >
wrote:

>On Thu, 6 Oct 2016 12:03:29 -0400, jmcquown wrote:
>
>> On 10/6/2016 11:57 AM, Sqwertz wrote:
>>> On Thu, 6 Oct 2016 11:53:37 -0400, Nancy Young wrote:
>>>
>>>> On 10/6/2016 8:44 AM, Alan Holbrook wrote:
>>>>
>>>>> ...but I assume all of you knew that...
>>>>
>>>> That explains the pasta sale! Heh. Too bad we're having
>>>> meatloaf.
>>>
>>> Buttered garlic noodles or other saucy egg noodle would be a good side
>>> if you're not already have mashed potatoes.
>>>
>>> -sw
>>>
>> Screw the garlic, just plain buttered egg noodles would be fine.
>
>No. Garlic. And parsley.
>
>-sw
and freshly, coarsely, ground black pepper
Janet US

Sqwertz > wrote in
:

> On Thu, 06 Oct 2016 07:44:58 -0500, Alan Holbrook wrote:
>
>> ...but I assume all of you knew that...
>
> I've already completed the challenge (this was a challenge, right?).
>

Actually, it was offered so tongue-in-cheek that the side of my face still
hurts...

Sqwertz > wrote in
:

> On Thu, 6 Oct 2016 15:38:33 GMT, l not -l wrote:
>
>
> Whenever reasonable, I will usually participate in these stupid food
> holidays if I have the proper ingredients accessible. And noodles are
> easy to take advantage of. It's not like it's National Baked Alaska
> Day (February 1st).
>
> -sw

Homemade noodles are actually quite simple to prepare, from ingredients
that every kitchen should have. Flour, eggs, rolling pin. Done.

On 10/6/2016 3:21 PM, Sqwertz wrote:
> On Thu, 6 Oct 2016 13:42:29 -0400, Nancy Young wrote:
>
>> On 10/6/2016 1:19 PM, jmcquown wrote:
>>
>>> Baked red sweet potatoes taste a lot like chestnuts? Hmmm. Sorry, I
>>> can't see it.
>>
>> They do. They're nothing like the orange ones.
>
> I had a package of chestnuts from an 99 Ranch 99. Foil pouch, no
> seasonings, just roasted chestnuts and salt. First time I'd ever had
> them. They tasted and smelled like a cross between Vienna snausages
> and peanut butter.

I'm not sure that's how they're supposed to taste. I love to
get them on a street corner, roasted, but half the time they're
burnt anymore.

Not familiar with the Vienna sausage but overall it doesn't
seem like what I'd want in chestnuts.

nancy

On Thu, 6 Oct 2016 14:18:53 -0500, Sqwertz >
wrote:

>On Thu, 06 Oct 2016 13:00:51 -0600, Janet B wrote:
>
>> On Thu, 6 Oct 2016 11:27:14 -0500, Sqwertz >
>> wrote:
>>
>>>On Thu, 6 Oct 2016 12:03:29 -0400, jmcquown wrote:
>>
>>>>> Buttered garlic noodles or other saucy egg noodle would be a good side
>>>>> if you're not already have mashed potatoes.
>>>>>
>>>> Screw the garlic, just plain buttered egg noodles would be fine.
>>>
>>>No. Garlic. And parsley.
>>>
>> and freshly, coarsely, ground black pepper
>
>and grated Parmesan or Romano cheese.
>
>-sw

yeah

On Thu, 06 Oct 2016 07:44:58 -0500, Alan Holbrook >
wrote:

>...but I assume all of you knew that...

Nope, but it gives me an idea for dinner, thanks.

On Thu, 6 Oct 2016 14:18:53 -0500, Sqwertz >
wrote:

>On Thu, 06 Oct 2016 13:00:51 -0600, Janet B wrote:
>
>> On Thu, 6 Oct 2016 11:27:14 -0500, Sqwertz >
>> wrote:
>>
>>>No. Garlic. And parsley.
>>>
>> and freshly, coarsely, ground black pepper
>
>and grated Parmesan or Romano cheese.

I could eat that now, for breakfast.

In article >, ost
says...
>
> On Thu, 6 Oct 2016 13:42:29 -0400, Nancy Young wrote:
>
> > On 10/6/2016 1:19 PM, jmcquown wrote:
> >
> >> Baked red sweet potatoes taste a lot like chestnuts? Hmmm. Sorry, I
> >> can't see it.
> >
> > They do. They're nothing like the orange ones.
>
> I had a package of chestnuts from an 99 Ranch 99. Foil pouch, no
> seasonings, just roasted chestnuts and salt. First time I'd ever had
> them. They tasted and smelled like a cross between Vienna snausages
> and peanut butter.

Huh? Most likely that was still the aftertaste of your previous night.

The best spaghetti I ever had was in Rome, at a small restaurant by the Trevi
Fountain. Spaghetti tossed with a small bit of bacon grease, a minor amount
of crisp diced bacon, and Parmesan. It was wonderful.

N.

Nancy Young wrote:

> On 10/6/2016 3:21 PM, Sqwertz wrote:
> > On Thu, 6 Oct 2016 13:42:29 -0400, Nancy Young wrote:
> >
> >> On 10/6/2016 1:19 PM, jmcquown wrote:
> >>
> >>> Baked red sweet potatoes taste a lot like chestnuts? Hmmm. Sorry, I
> >>> can't see it.
> >>
> >> They do. They're nothing like the orange ones.
> >
> > I had a package of chestnuts from an 99 Ranch 99. Foil pouch, no
> > seasonings, just roasted chestnuts and salt. First time I'd ever had
> > them. They tasted and smelled like a cross between Vienna snausages
> > and peanut butter.
>
> I'm not sure that's how they're supposed to taste. I love to
> get them on a street corner, roasted, but half the time they're
> burnt anymore.
>
> Not familiar with the Vienna sausage but overall it doesn't
> seem like what I'd want in chestnuts.


Gads...Vienna snausages...they come in that little can. When I was in boy scouts we used to put a can of them in the campfire to heat up, but usually they'd explode. Then we got some brains - us scouts, not the edible in - a -can - brains, lol - and put the *open* can on top of the grate over the fire. Worked better ;-)

Here ya go - Vienna Snausage Ruminations (I like the Chinese "eating bitter" comments):

https://www.good.is/articles/simple-...ienna-sausages

€œMy phrase for the Vienna-sausage category of product is "lonely guy food": cans of potted meat, pork loaf, beef chunks in gravy, no-bean chili suffused with textured soy protein, canned tamales. When cruising our local odd-lot emporium, I see these cans (and cans they almost always are) in the shopping carts of wistful-looking lost souls, paunchy, unkempt, and solitary. In sum, lonely guys. Women may also buy this stuff, but I would like to imagine theyre a statistical anomaly.

Anyone vaguely acquainted with this sort of food knows that its bad for you€”Vienna sausages being a prime example. A five-ounce can contains 300 calories, of which 250 of these are fat, and about one third of that is saturated fat. (Your salt needs are also generously attended to.) This might still be fine if we were talking fresh goose liver. But were not. To consume Vienna sausages is to ingest €œMechanically Separated Chicken, Water, Beef, Pork, Salt, Corn Syrup, Less Than 2%: Mustard, Spices, Natural Flavorings, Dried Garlic, Sodium Nitrite.€� You dont want to know this, but mechanically separated meat is taken from a carcass that has been stripped of everything marketable. The tattered remnants are then crushed and mashed and pushed through a sieve. (This is reasonably accurate; methods differ.) The resulting residue €”€œpaste,€� lets call it for the sake of decency€”makes its way into pet food and into a few products more or less fit for human consumption.

In short, Vienna sausages are pretty low on the food chain and taste it. A mouthful of raw hot dog is ambrosial in comparison. The Vienna sausage is just as overly salty and unpleasantly nitrate-tangy; the difference lies in its peculiar texture, like the stuff you pick out from between your teeth. Its one of the few meat products where if you ponder it too closely you are brought face to face with the abattoir.

So, you ask, if Vienna sausages arent eaten for nutritional benefit or for gustatory pleasure, why eat them at all? I should pause here to note that some people are forced to consume them because of rotten circumstance. But they dont, I imagine, buy cases of Vienna sausage at warehouse clubs. Or live in a relatively affluent neighborhood and bring a can home as a trophy after an invigorating ride through the woods.

I can only answer this question out of what I dredge out of myself; readers can judge for themselves how universal the application. As a 10-year-old back in the 1950s, I was enthralled when I came into possession of some unopened packages of World War II K-rations. At this distance, memories are mostly vague: a neat mini-pack of cigarettes; a can of processed meat with a special can opener that doubled as a thumb gasher; and packets of hard, stale-tasting crackers, toilet paper, and chewing gum. What I remember best is the chocolate bar. It was made so it wouldnt melt in the tropics€”which meant it didnt melt in the mouth either: it just sort of softened. And it tasted like chocolate-flavored floor wax. None of these things were remotely good, but I didnt care, because they tasted of places I hadnt been, of adventures I could only imagine. This was the food of soldiers, explorers, and mountain climbers, and so long as the mouthful lasted, I was one of them. According to the Wikipedia article on K-rations, those cans of processed meat might contain "sausages"€”a neat coincidence, if only I remembered that to be so of the cans I laboriously gouged open. But I dont.

At lot of things I purchase today at Asian markets I enjoy for their difference rather than their quality or tastiness€”its the same reason I try the occasional dehydrated dinner. But while Vienna sausages retain even today, 60 years later, something of this tough guy aura, I dont think this is why most people, including myself, choose to eat them.. For that we have to dig a little deeper, broaching something that I call€”stealing a term from the Chinese€”"eating bitter."

The Chinese understand the phrase to mean necessary suffering to get to a better end: "eating bitter so as to taste the sweet." But my use of the phrase is quite different: to endure bitterness by willfully eating it. If life is grinding you down, eating something uncomplicatedly delicious can lead to deeper depression; it reminds you too much of what your life is missing. But eating what is in fact garbage€”however cynically disguised€”momentarily liberates the spirit. It pushes aside the weight of obligation, the gnawing sense of failure, by aggressively devouring it.

During the most depressing time of my life, when I was working at the bottom of the white collar food chain, I almost always ate bitter, especially when I was providing myself with a solitary treat. This was epitomized by red-glazed Chinese spareribs and Kentucky Fried Chicken: deeply greasy and possessing a superficial tastiness that just barely disguised the inferior meat beneath. At that time in my life, nicotine was what I thought my necessary drug, but in truth the addiction that best deals with a dreary life is the craving for saturated fat. Some like it salty, some like it sweet, but the craving is for the stupor that comes from a massive calorie hit. And, for the best bang for the buck, edge that with a kind nihilistic omnidirectional contempt€”"No, it doesnt taste good. Yes, it is terrible for me. Im eating it. Now go shove your head where the sun doesnt shine."
Eating bitter is something that no cookbook will ever address except by turning it inside out, giving us innocent-seeming glossy photos of overstuffed burgers, recipes that heap on the butter, cream, and bacon. Better, maybe, to just shut the door to all that pretty-making and rip open a can of Vienna sausages€”at least when you find one by the side of the bikeway. Otherwise, I recommend canned tamales.

John Thorne is the author of Outlaw Cook and Mouth Wide Open. He writes and publishes the food letter Simple Cooking€¦€�

Bruce wrote:

> In article >, ost
> says...
> >
> > On Thu, 6 Oct 2016 13:42:29 -0400, Nancy Young wrote:
> >
> > > On 10/6/2016 1:19 PM, jmcquown wrote:
> > >
> > >> Baked red sweet potatoes taste a lot like chestnuts? Hmmm. Sorry, I
> > >> can't see it.
> > >
> > > They do. They're nothing like the orange ones.
> >
> > I had a package of chestnuts from an 99 Ranch 99. Foil pouch, no
> > seasonings, just roasted chestnuts and salt. First time I'd ever had
> > them. They tasted and smelled like a cross between Vienna snausages
> > and peanut butter.
>
> Huh? Most likely that was still the aftertaste of your previous night.


Lol...Steve certainly does lead "the lonely guy" lifestyle...


--
Best
Greg

Bruce wrote:

> In article >, ost
> says...
> >
> > On Thu, 6 Oct 2016 13:42:29 -0400, Nancy Young wrote:
> >
> > > On 10/6/2016 1:19 PM, jmcquown wrote:
> > >
> > >> Baked red sweet potatoes taste a lot like chestnuts? Hmmm. Sorry, I
> > >> can't see it.
> > >
> > > They do. They're nothing like the orange ones.
> >
> > I had a package of chestnuts from an 99 Ranch 99. Foil pouch, no
> > seasonings, just roasted chestnuts and salt. First time I'd ever had
> > them. They tasted and smelled like a cross between Vienna snausages
> > and peanut butter.
>
> Huh? Most likely that was still the aftertaste of your previous night.


For Steve:

http://www.urbandictionary.com/defin...enna%20sausage

TOP DEFINITION
"vienna sausage: A very small penis€¦€�

--
Best
Greg