In article >,
Cindy Hamilton says...
>
> On Monday, November 7, 2016 at 10:59:42 AM UTC-5, U.S. Janet B. wrote:

> > No, not owned by a corporate giant (that I know of). A chain within
> > their own niche. I take that back. . . Google is my friend.
> > https://en.wikipedia.org/wiki/Catego...ck_stop_chains
> > Around here, Flying J is an example. About an hour away from here
> > there used to be Gear Jammer. A single outfit. OMG, their biscuits
> > and gravy!!! Pancakes the size of a manhole cover. Lovely, lovely
> > home fries. And the pies!!!!! Now it is all big time, A gift shop.
> > Huge dining room. Phones at every table. And, of course the repair
> > bays, showers and huge parking spaces. I have no idea how many
> > acres are there. No single ownership is going to be able to afford
> > that kind of outlay. I don't begrudge the truckers what they need and
> > want, but I do remember the old days fondly. Now there is just as
> > much fou-fou salads and food as you would find at any mid-range
> > restaurant without the white tablecloth.
> > Janet US
>
> Truckers need salads just like the rest of us.

Sitting is the new smoking, so they need to eat healthy.

On 11/5/2016 2:49 AM, Leonard Blaisdell wrote:
> So what's your (any country, any region) specialty food that others
> here or in your own country are unlikely to be familiar with?
>
> leo

Squash casserole seems to be more likely to be found in the southern US
than in other parts of the country. Aside from making it myself from
time to time, it often shows up on "southern" (home cooking) type
restaurant menus as a vegetable side dish.

Jill

"sf" > wrote in message
...

> Gah. I ate at a Carrow's once and that was the last time they got my
> money.

The couple I have been to were pretty awful as well, dunno about other
places.

Cheri

"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...
>
>
> "sf" > wrote in message
> ...
>> On Sat, 5 Nov 2016 23:30:45 -0700, "Cheri" >
>> wrote:
>>
>>> You can get those where I am too in CA, not as popular as they were a
>>> few
>>> years ago, but one of our local diners still have them. I used to love
>>> them.
>>>
>>
>> Now I need to know the name of that diner, so we can eat there the
>> next time we're in the area.
>
> The Hollywood Cafe on Cherokee Lane. I haven't been there for a long time
> because of the crime in the area these days, but they had great food, and
> really good hot roast beef sandwiches with mashed potatoes and brown
> gravy.
>
> Cheri
>
> ===========
>
> I noticed it said a 'dipper' of mashed potato! My husband who has spent
> quite a lot of time in the US says they serve very small portions of
> mashed
> potato (in his terms <g>) How much is a 'dipper'?

It's about the size of a # 8 scooper/dipper, but you could always ask for an
extra scoop of potatoes if desired.

Cheri

"Cheri" wrote in message ...


"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...
>
>
> "sf" > wrote in message
> ...
>> On Sat, 5 Nov 2016 23:30:45 -0700, "Cheri" >
>> wrote:
>>
>>> You can get those where I am too in CA, not as popular as they were a
>>> few
>>> years ago, but one of our local diners still have them. I used to love
>>> them.
>>>
>>
>> Now I need to know the name of that diner, so we can eat there the
>> next time we're in the area.
>
> The Hollywood Cafe on Cherokee Lane. I haven't been there for a long time
> because of the crime in the area these days, but they had great food, and
> really good hot roast beef sandwiches with mashed potatoes and brown
> gravy.
>
> Cheri
>
> ===========
>
> I noticed it said a 'dipper' of mashed potato! My husband who has spent
> quite a lot of time in the US says they serve very small portions of
> mashed
> potato (in his terms <g>) How much is a 'dipper'?

It's about the size of a # 8 scooper/dipper, but you could always ask for an
extra scoop of potatoes if desired.

Cheri

================

Thank you


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

On Monday, November 7, 2016 at 10:22:10 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
> .
>
> The red and pink stuff is lomi lomi salmon and it's a dish you won't find
> anywhere but here although I suppose you could call it Hawaiian style
> ceviche. Da Hawaiians love the stuff and it's dead simple to make. My wife
> told me they had 2 large trays of the stuff left over. That's about 200
> servings. Hoo boy.
>
> https://www.youtube.com/watch?v=kigcpEWGiXw
>
>
> And now I know how to do 'lomi' ) Hawaiian rock salt ...
> would sea salt do? That looks lovely That mix of onion, tomato and green
> onions looks good and I will 'lomi' them very well ;-)
>
>
> Poi is cooked and mashed taro root. It's the Pacific islander's equivalent
> of the Irish potato. Typically it's allowed to ferment for a few days. 1 day
> old poi is about right for most folks, 3 day old poi is pretty hardcore.
>
> http://www.huffingtonpost.com/2013/1...n_4353758.html
>
> I doubt I will ever set eyes on taro root so ...
>
> I also doubt I will ever manage to make any of the lovely
> foods you show, but I do enjoy seeing and hearing about them , so thank
> you) I have visited and lived in so many parts of the world, how did I
> never get to Hawaii)
>
> Oh well too late now I will read your recipes
>
> --
> http://www.helpforheroes.org.uk

Regular salt will do just fine. The great thing about this Hawaiian dish is that I can make it anywhere on the mainland and I suppose, the UK.

"dsi1" wrote in message
...

On Monday, November 7, 2016 at 10:22:10 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
> .
>
> The red and pink stuff is lomi lomi salmon and it's a dish you won't find
> anywhere but here although I suppose you could call it Hawaiian style
> ceviche. Da Hawaiians love the stuff and it's dead simple to make. My wife
> told me they had 2 large trays of the stuff left over. That's about 200
> servings. Hoo boy.
>
> https://www.youtube.com/watch?v=kigcpEWGiXw
>
>
> And now I know how to do 'lomi' ) Hawaiian rock salt ...
> would sea salt do? That looks lovely That mix of onion, tomato and
> green
> onions looks good and I will 'lomi' them very well ;-)
>
>
> Poi is cooked and mashed taro root. It's the Pacific islander's equivalent
> of the Irish potato. Typically it's allowed to ferment for a few days. 1
> day
> old poi is about right for most folks, 3 day old poi is pretty hardcore.
>
> http://www.huffingtonpost.com/2013/1...n_4353758.html
>
> I doubt I will ever set eyes on taro root so ...
>
> I also doubt I will ever manage to make any of the lovely
> foods you show, but I do enjoy seeing and hearing about them , so thank
> you) I have visited and lived in so many parts of the world, how did I
> never get to Hawaii)
>
> Oh well too late now I will read your recipes
>
> --
> http://www.helpforheroes.org.uk

Regular salt will do just fine. The great thing about this Hawaiian dish is
that I can make it anywhere on the mainland and I suppose, the UK.

==

Thanks



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

notbob wrote:

> On 2016-11-07, The Greatest! > wrote:
>
> > And woolens:
> >
> > http://www.amanashops.com/category/amana-woolen-mill
>
> Thank you. I've always been a wool fan ever since I was in the USAF,
> was issued two wool blankets, and could never use the 2nd one. That
> 2nd one would leave me sweating, no matter how cold!
>
> Now, what with all those great micro-fiber blankets, I've not found a good
> wool blanky. Pendleton is barely functioning, anymore, but this one
> looks OK:


Micro-fiber stuff is nice, and very practical, but I still like a wool blanket once in a whiles. I still have an old wool Hudson Bay blanket that the folks got on a 1948 vacation trip up to Canada (their first real vacation since their 1934 marriage, they'd survived the Depression, had then thrived during the war, and they had a new '48 Ford to "break in") , several years back I had the borders mended. It's not for daily use, but after 68 years it's practically good as new...


> <http://www.amanashops.com/product/non-issued-civil-war-blanket/amana-woolen-mill>
>
> 100% wool and 65"X90". Love it! If it is thick enough, I'll buy one.
>
> Again, thanks.


Yer welcome...


--
Best
Greg

LL Bean sells wonderful Hudson Bay blankets... I have the full/queen:
http://www.llbean.com/llb/shop/22955...on+bay+blanket


On Tue, 8 Nov 2016 07:15:23 -0800 (PST), "The Greatest!"
> wrote:

>notbob wrote:
>
>> On 2016-11-07, The Greatest! > wrote:
>>
>> > And woolens:
>> >
>> > http://www.amanashops.com/category/amana-woolen-mill
>>
>> Thank you. I've always been a wool fan ever since I was in the USAF,
>> was issued two wool blankets, and could never use the 2nd one. That
>> 2nd one would leave me sweating, no matter how cold!
>>
>> Now, what with all those great micro-fiber blankets, I've not found a good
>> wool blanky. Pendleton is barely functioning, anymore, but this one
>> looks OK:
>
>
>Micro-fiber stuff is nice, and very practical, but I still like a wool blanket once in a whiles. I still have an old wool Hudson Bay blanket that the folks got on a 1948 vacation trip up to Canada (their first real vacation since their 1934 marriage, they'd survived the Depression, had then thrived during the war, and they had a new '48 Ford to "break in") , several years back I had the borders mended. It's not for daily use, but after 68 years it's practically good as new...
>
>
>> <http://www.amanashops.com/product/non-issued-civil-war-blanket/amana-woolen-mill>
>>
>> 100% wool and 65"X90". Love it! If it is thick enough, I'll buy one.
>>
>> Again, thanks.
>
>
>Yer welcome...

On Tuesday, November 8, 2016 at 12:00:54 PM UTC-7, Brooklyn1 wrote:
> LL Bean sells wonderful Hudson Bay blankets... I have the full/queen:
> http://www.llbean.com/llb/shop/22955...on+bay+blanket
>
>
Ridiculous prices. LL Bean may be your store, but it sure wouldn't be mine. I can buy the same blankets here for 1/10th as much.
=====

On Tue, 8 Nov 2016 11:23:47 -0800 (PST), Roy >
wrote:

>On Tuesday, November 8, 2016 at 12:00:54 PM UTC-7, Brooklyn1 wrote:
>> LL Bean sells wonderful Hudson Bay blankets... I have the full/queen:
>> http://www.llbean.com/llb/shop/22955...on+bay+blanket
>>
>>
>Ridiculous prices. LL Bean may be your store, but it sure wouldn't be mine. I can buy the same blankets here for 1/10th as much.

Show me.

On Tuesday, November 8, 2016 at 2:06:03 PM UTC-7, Brooklyn1 wrote:
> On Tue, 8 Nov 2016 11:23:47 -0800 (PST), Roy >
> wrote:
>
> >On Tuesday, November 8, 2016 at 12:00:54 PM UTC-7, Brooklyn1 wrote:
> >> LL Bean sells wonderful Hudson Bay blankets... I have the full/queen:
> >> http://www.llbean.com/llb/shop/22955...on+bay+blanket
> >>
> >>
> >Ridiculous prices. LL Bean may be your store, but it sure wouldn't be mine. I can buy the same blankets here for 1/10th as much.
>
> Show me.
====

I apologize...these cheap blankets were "knock-offs" and not the "genuine" Hudson Bay Blankets. I have one of these cheapies for a double-bed...a six-point blanket.
I guess you pay for quality AND the name when you buy the genuine article.
However, there are stores that sell for less than LL Bean but not a helluva lot.
======

In article >, Roy
says...
>
> On Tuesday, November 8, 2016 at 2:06:03 PM UTC-7, Brooklyn1 wrote:
> > On Tue, 8 Nov 2016 11:23:47 -0800 (PST), Roy >
> > wrote:
> >
> > >On Tuesday, November 8, 2016 at 12:00:54 PM UTC-7, Brooklyn1 wrote:
> > >> LL Bean sells wonderful Hudson Bay blankets... I have the full/queen:
> > >> http://www.llbean.com/llb/shop/22955...on+bay+blanket
> > >>
> > >>
> > >Ridiculous prices. LL Bean may be your store, but it sure wouldn't be mine. I can buy the same blankets here for 1/10th as much.
> >
> > Show me.
> ====
>
> I apologize...these cheap blankets were "knock-offs" and not the "genuine" Hudson Bay Blankets. I have one of these cheapies for a double-bed...a six-point blanket.
> I guess you pay for quality AND the name when you buy the genuine article.
> However, there are stores that sell for less than LL Bean but not a helluva lot.
> ======

Funny how you're always wrong when a Bean's involved

On 2016-11-08 4:05 PM, Brooklyn1 wrote:
> On Tue, 8 Nov 2016 11:23:47 -0800 (PST), Roy >
> wrote:
>
>> On Tuesday, November 8, 2016 at 12:00:54 PM UTC-7, Brooklyn1 wrote:
>>> LL Bean sells wonderful Hudson Bay blankets... I have the full/queen:
>>> http://www.llbean.com/llb/shop/22955...on+bay+blanket
>>>
>>>
>> Ridiculous prices. LL Bean may be your store, but it sure wouldn't be mine. I can buy the same blankets here for 1/10th as much.
>
> Show me.
>

A queen size is $450(Cdn) that The Bay (Hudson Bay Company). The same
size is $499 USD at LL Bean.

FWIW... my niece married an American last year and he wanted a Hudson
Bay Blanket. He was absolutely thrilled that we bought one for them as a
wedding gift.

On Tuesday, November 8, 2016 at 3:27:58 PM UTC-7, Bruce wrote:
> In article >, Roy
> says...
> >
> > On Tuesday, November 8, 2016 at 2:06:03 PM UTC-7, Brooklyn1 wrote:
> > > On Tue, 8 Nov 2016 11:23:47 -0800 (PST), Roy >
> > > wrote:
> > >
> > > >On Tuesday, November 8, 2016 at 12:00:54 PM UTC-7, Brooklyn1 wrote:
> > > >> LL Bean sells wonderful Hudson Bay blankets... I have the full/queen:
> > > >> http://www.llbean.com/llb/shop/22955...on+bay+blanket
> > > >>
> > > >>
> > > >Ridiculous prices. LL Bean may be your store, but it sure wouldn't be mine. I can buy the same blankets here for 1/10th as much.
> > >
> > > Show me.
> > ====
> >
> > I apologize...these cheap blankets were "knock-offs" and not the "genuine" Hudson Bay Blankets. I have one of these cheapies for a double-bed...a six-point blanket.
> > I guess you pay for quality AND the name when you buy the genuine article.
> > However, there are stores that sell for less than LL Bean but not a helluva lot.
> > ======
>
> Funny how you're always wrong when a Bean's involved
===

Stick your "beans" up your nose you Tasmanian Devil.
======

On Tue, 8 Nov 2016 17:35:24 -0500, Dave Smith
> wrote:

>On 2016-11-08 4:05 PM, Brooklyn1 wrote:
>> On Tue, 8 Nov 2016 11:23:47 -0800 (PST), Roy >
>> wrote:
>>
>>> On Tuesday, November 8, 2016 at 12:00:54 PM UTC-7, Brooklyn1 wrote:
>>>> LL Bean sells wonderful Hudson Bay blankets... I have the full/queen:
>>>> http://www.llbean.com/llb/shop/22955...on+bay+blanket
>>>>
>>>>
>>> Ridiculous prices. LL Bean may be your store, but it sure wouldn't be mine. I can buy the same blankets here for 1/10th as much.
>>
>> Show me.
>>
>
>A queen size is $450(Cdn) that The Bay (Hudson Bay Company). The same
>size is $499 USD at LL Bean.
>
>FWIW... my niece married an American last year and he wanted a Hudson
>Bay Blanket. He was absolutely thrilled that we bought one for them as a
>wedding gift.

I just dug out the receipt, I bought it Jan. 18,2005. At that time I
ordered the red and black to match my red leather chair and otterman,
it cost $199.00 US. According to the certificate of authenticity
Hudson Bay Point Blankets are made in England by Woolrich.
Not everything sold by LL Bean is over priced. Few of their items are
good quality anymore as they are made in the orient like everything
else but the items made in Maine are of the highest quality. I swear
by their Bean Boots, there are many copies out there but none come
close to the quality, those are still made in Maine... In fact I
recently ordered a 2nd pair as several of their bootmakers are
retiring so they are training new... there's a wait time for some
sizes, I got lucky and they had my size in stock. I practically live
in my LL Bean boots, I've been wearing them every day for 14 years and
they are still in great shape.

Leonard Blaisdell wrote:
>
> Every region of the U.S. has certain foods that don't seem to make it
> elsewhere in volume. I've never eaten alligator, morels, collards,
> etc.. I simply don't live where they are generally available.
> In Nevada, we have pine nuts from the single leaf pinyon that aren't
> generally available nationwide. I have harvested them a few times, and
> it's free but dirty work in Nevada foothills. You use long poles to
> whack the tree and tarps to gather the nuts that fall. You come home
> smelling like a Christmas tree and sticky enough to act as flypaper.
> Luckily, they are harvested commercially, and a old man can buy them
> for $12.99 per pound around here. So I bought some.
> I cover them with heavily salted water in a skillet.
> https://www.dropbox.com/s/adhpom7txf...start.JPG?dl=0
> This is the finished product as soon as the salted water lightly boils
> off. I mean as soon as it boils off. There's no pan roasting going on.
> https://www.dropbox.com/s/gblji1l3fp...shJPG.JPG?dl=0
> The pan, don't use black iron, now needs a soaped steel pad. There's
> plenty of pitch along with the salt. The spoon needs the same
> treatment.
> https://www.dropbox.com/s/xxjr7ai1qe...utpan.JPG?dl=0
> And the finished pine nuts.
> https://www.dropbox.com/s/kdb7x0uqyq...oduct.JPG?dl=0
> They are salty to look at in the photos, but that's nearly all on the
> shell. You bite them a couple of times around the equator, and they
> break in half. They're delicious.
> I'm talking about U.S. pine nuts, not Italian pignoli. Ours are fresh,
> milky if not cooked, bendable if cooked recently, freshly off-the-tree
> and a different species, although they may taste the same. I've never
> tried the Italian ones.
> So what's your (any country, any region) specialty food that others
> here or in your own country are unlikely to be familiar with?
>
> leo
>

Oh! I am sooo envious about those piñons! I only have them when my
daughter or her dad bring some back from the (US) southwest. I can get
Mediterranean pinenuts here, but they aren't nearly as good as the ones
you are describing. (I avoid any pinenuts that aren't labeled and that
could contain those nasty things that leave a long-lasting bitter taste
in one's mouth.)

Nancy2 wrote:
> Well, Leo, parts of the Midwest have lots of morels, if the spring weather
> cooperates and one can hunt for them if they have access to the right
> Kind of property (wooded).
>
> Many Midwest states make pork tenderloin sandwiches (and the tenderloin treated
> the same way without a bun which is never big enough if the tenderloin is cooked
> "right"), and these seem to be very rare on restaurant and diner (and even drive-thru)
> menus in other parts of the country, especially on the coasts and far south, etc. I
> don't know why this is; pork tenderloin slices are available in nearly every supermarket
> or grocery with a meat counter, and are super easy to make. But from what I have
> experienced and heard about here and elsewhere, these areas far from us just don't
> indulge. Most of the prep styles don't exactly make them low-calorie...;-))
>
> Even our DQ eat-in and drive-thru menus offer them.
>
> N.
>
First piñons, and now morels! Wah!

On Tue, 8 Nov 2016 21:46:48 -0500, "Jean B." > wrote:

>Leonard Blaisdell wrote:
>>
>> Every region of the U.S. has certain foods that don't seem to make it
>> elsewhere in volume. I've never eaten alligator, morels, collards,
>> etc.. I simply don't live where they are generally available.
>> In Nevada, we have pine nuts from the single leaf pinyon that aren't
>> generally available nationwide. I have harvested them a few times, and
>> it's free but dirty work in Nevada foothills. You use long poles to
>> whack the tree and tarps to gather the nuts that fall. You come home
>> smelling like a Christmas tree and sticky enough to act as flypaper.
>> Luckily, they are harvested commercially, and a old man can buy them
>> for $12.99 per pound around here. So I bought some.
>> I cover them with heavily salted water in a skillet.
>> https://www.dropbox.com/s/adhpom7txf...start.JPG?dl=0
>> This is the finished product as soon as the salted water lightly boils
>> off. I mean as soon as it boils off. There's no pan roasting going on.
>> https://www.dropbox.com/s/gblji1l3fp...shJPG.JPG?dl=0
>> The pan, don't use black iron, now needs a soaped steel pad. There's
>> plenty of pitch along with the salt. The spoon needs the same
>> treatment.
>> https://www.dropbox.com/s/xxjr7ai1qe...utpan.JPG?dl=0
>> And the finished pine nuts.
>> https://www.dropbox.com/s/kdb7x0uqyq...oduct.JPG?dl=0
>> They are salty to look at in the photos, but that's nearly all on the
>> shell. You bite them a couple of times around the equator, and they
>> break in half. They're delicious.
>> I'm talking about U.S. pine nuts, not Italian pignoli. Ours are fresh,
>> milky if not cooked, bendable if cooked recently, freshly off-the-tree
>> and a different species, although they may taste the same. I've never
>> tried the Italian ones.
>> So what's your (any country, any region) specialty food that others
>> here or in your own country are unlikely to be familiar with?
>>
>> leo
>>
>
>Oh! I am sooo envious about those piñons! I only have them when my
>daughter or her dad bring some back from the (US) southwest. I can get
>Mediterranean pinenuts here, but they aren't nearly as good as the ones
>you are describing. (I avoid any pinenuts that aren't labeled and that
>could contain those nasty things that leave a long-lasting bitter taste
>in one's mouth.)

As a kid growing up in Brooklyn there were vending machines everywhere
where for a penny one could get a big handful of pinenuts, they were
in paper thin shells and we called them Indian nuts... pumpkin seeds
were called punkin seeds, sunflower seeds were called polly seeds

Leonard Blaisdell > wrote:

> So what's your (any country, any region) specialty food that others
> here or in your own country are unlikely to be familiar with?

Lots of local Rhineland dishes. For example, Düsseldorfer Senfsuppe
(mustard soup); Düsseldorfer Zwiebelsuppe (onion soup); Ähzesupp (pea
soup, not unlike the Dutch erwtensoep); Flönz met Öllich (blood
sausage/black pudding with onions; in Cologne, it is rather more
inventively called 'Kölsche Kaviar met Musik', Cologne caviar with
music); Rheinischer Döppekooche (a kind of potato cake). I posted the
recipes.

Victor

On Friday, November 4, 2016 at 8:49:36 PM UTC-10, Leonard Blaisdell wrote:
> Every region of the U.S. has certain foods that don't seem to make it
> elsewhere in volume. I've never eaten alligator, morels, collards,
> etc.. I simply don't live where they are generally available.
> In Nevada, we have pine nuts from the single leaf pinyon that aren't
> generally available nationwide. I have harvested them a few times, and
> it's free but dirty work in Nevada foothills. You use long poles to
> whack the tree and tarps to gather the nuts that fall. You come home
> smelling like a Christmas tree and sticky enough to act as flypaper.
> Luckily, they are harvested commercially, and a old man can buy them
> for $12.99 per pound around here. So I bought some.
> I cover them with heavily salted water in a skillet.
> https://www.dropbox.com/s/adhpom7txf...start.JPG?dl=0
> This is the finished product as soon as the salted water lightly boils
> off. I mean as soon as it boils off. There's no pan roasting going on.
> https://www.dropbox.com/s/gblji1l3fp...shJPG.JPG?dl=0
> The pan, don't use black iron, now needs a soaped steel pad. There's
> plenty of pitch along with the salt. The spoon needs the same
> treatment.
> https://www.dropbox.com/s/xxjr7ai1qe...utpan.JPG?dl=0
> And the finished pine nuts.
> https://www.dropbox.com/s/kdb7x0uqyq...oduct.JPG?dl=0
> They are salty to look at in the photos, but that's nearly all on the
> shell. You bite them a couple of times around the equator, and they
> break in half. They're delicious.
> I'm talking about U.S. pine nuts, not Italian pignoli. Ours are fresh,
> milky if not cooked, bendable if cooked recently, freshly off-the-tree
> and a different species, although they may taste the same. I've never
> tried the Italian ones.
> So what's your (any country, any region) specialty food that others
> here or in your own country are unlikely to be familiar with?
>
> leo

Last night I had cabbage rolls, potatoes, and a dessert that was layers of cake, meringue, whipped cream, and raspberry. It's Swedish food, which is pretty much the opposite of Hawaiian food.

https://www.amazon.com/photos/share/...kixLVNpLrT10Bx

https://www.amazon.com/photos/share/...QKHszhzk00vQIM