On Friday, December 2, 2016 at 11:17:38 AM UTC-5, Dave Smith wrote:
> On 2016-12-02 10:06 AM, wrote:
>
> >> WFIW, I bought a can of Keens's hot mustard powder just last night. Our
> >> primary use for it is my wife's salad dressing. I used some last week in
> >> the white sauce I made for macaroni and cheese.
> >>
> > I still think Colemans, but Keens bought them.
> >
>
> I wonder how many here endured mustard plasters when we were kids. I
> still have unpleasant memories of those things.

Really? That's so 19th Century. We used Vick's VapoRub.

Cindy Hamilton

On Friday, December 2, 2016 at 12:06:39 PM UTC-5, Gary wrote:
> "U.S. Janet B." wrote:
> > Mustard with horseradish added is a real thing. Very tasty.
>
> I've never thought of that but I'll try it, maybe tonight.
> First try will be with just plain yellow mustard.

My husband likes a mix of spicy brown mustard and horseradish
on German sausages (typically mettwurst). I use a dab of
horseradish on some bites, and on others I take a forkful
of sausage and sauerkraut.

Cindy Hamilton

On 12/2/2016 9:20 AM, Dave Smith wrote:
> The label on the one I bought last night was Keen's.

You old washerwoman - NO ONE ****ING CARES!!!!

On 12/2/2016 7:23 AM, Dave Smith wrote:
> I add about a teaspoon of hot mustard powder in macaroni and cheese and
> my wife uses about 1/2 tsp in a batch of salad dressing.

And as ever - NO ONE ****ING CARES!!!!

You old trucker-abusing washerwoman.

On 12/2/2016 7:00 AM, Dave Smith wrote:
> The pot boiled over onto the glass stove top

You dumb old canuckleheaded goof, NO ONE CARES!!!!

On 12/2/2016 3:58 AM, jmcquown wrote:
> Sounds like my ex-husband.

Utterly unsurprising you'd have a busted marriage in your bullying bitch
past!

On Fri, 2 Dec 2016 10:26:13 +1100, Bruce >
wrote:

>In article >, Jeßus says...
>>
>> On Fri, 2 Dec 2016 09:10:29 +1100, Bruce >
>> wrote:
>>
>> >In article >, Dave Smith says...
>> >>
>> >> On 2016-12-01 4:20 PM, Bruce wrote:
>> >> > In article >,
>> >> > says...
>> >>
>> >> >>> Try coating it with mustard next time.
>> >> >>
>> >> >> English mustard, or pretend mustard ?
>> >> >
>> >> > What's English mustard? I only know French mustard (and Dutch mustard).
>> >> >
>> >>
>> >> It has a kick to it. I don't think you would want to be coating anything
>> >> with it. A little goes a long way.
>> >
>> >I eat chilli peppers for breakfast, but yeah, I guess it would overpower
>> >as a coating.
>>
>> I prefer Dijon mustard, English mustard to me is just hot without much
>> extra flavour.
>
>And then there's whole grain mustard:
>
>https://www.ah.nl.kpnis.nl/static/pr...313633383036_1
>_LowRes_JPG.JPG

Yes, whole grain is nice. We made up a big batch of it about 6 years
ago... way too much as it turned out. But it was good.

On Thu, 1 Dec 2016 17:00:28 -0500, Dave Smith
> wrote:

>On 2016-12-01 4:14 PM, Je?us wrote:
>> On Thu, 1 Dec 2016 15:11:41 -0500, Dave Smith
>> > wrote:
>>
>>> On 2016-12-01 2:18 PM, Je?us wrote:
>>>> On Thu, 1 Dec 2016 19:06:57 GMT, "l not -l" > wrote:
>>>>
>>>>
>>>> Panko was a revelation for me (I discovered it through this group).
>>>> I still use normal breadcrumbs but when I have some nice salmon
>>>> fillets or similar, Panko just takes it to another level. Especially
>>>> with the texture and how it browns in the pan/oven.
>>>>
>>>
>>> A few years ago we tried a new restaurant in town and I had ordered
>>> calamari, which they had billed as being breaded with panko and served
>>> with a special dipping sauce. They must have been under the same
>>> impression you are about it taking things to a new level. At time I
>>> could get an order of breaded calamari in a Greek restaurant and it
>>> would have cost about $6 for an order with about a half dozen squid cut
>>> into rings and piled on a plate with some tzitzikis on the side. This
>>> place served one squid. It had been cut into tubes about an inch long,
>>> breaded (in Panko), deep fried and then plated with the pieces in the
>>> order they were cut..... for $13.95. One squid. Holy crap.
>>
>> I'm a little de-sensitised when it comes to high prices since being in
>> Singapore, but yes that it expensive. Some restaurants think they can
>> get away with over-inflated prices due to their perceived image.
>
>
>This place not only thinks they can get away with it, but it appears
>that they really are getting away with it.

Some places seem to get away with it, they have a name/reputation
beyond their true worth.

>Looking back, that dinner was
>probably 10 years ago and the place is still going and still fairly
>busy. Personally, I thought it was an outrageous price to charge for
>something with cheap ingredients and very little labour. Greek
>restaurants were selling the same things with six times the number of
>squid and for half the price. Panko didn't make it that much better and
>panko, while more expensive than regular breadcrumbs or a flour and
>cornmeal mixture, it still doesn't warrant 12 times the price.

No, it doesnt.

On Fri, 2 Dec 2016 00:17:26 -0600, Sqwertz >
wrote:

>On Fri, 02 Dec 2016 07:39:21 +1100, Jeßus wrote:
>
>> On Thu, 1 Dec 2016 15:29:59 -0500, Dave Smith
>> > wrote:
>>
>>>
>>>> Apparently, you have not seen the documentary on how Thai shrimp
>>>> farming is destroying the mangroves swamps along the SE Asia coast.
>>>> Or how they keep the shrimp in huge ponds until they are almost dead,
>>>> but are able to harvest due to feeding the shrimp tons o' antibiotics
>>>> to save 'em.
>>>
>>>It's called denial. I have seen the videos and I can block them out of
>>>my head.
>>
>> It *is* still possible to buy clean, quality shrimp in S.E Asia. It's
>> not all like such videos depict.
>
>Exactly. There are plenty of HAACP certified shrimp farms in SE Asia,
>mainly for exporting to the U.S. and Japan. And that's where all mine
>come from (Cambodia, last I looked).
>
>All those propaganda videos and articles are produced and propagated
>by domestic shrimp farming and harvesting trade groups.
>
>I avoid U.S. Gulf shrimp and pretty much only buy Asian. I will also
>buy farmed US shrimp from Mississippi and Alabama which are not from
>the Gulf, but raised inland (not that the Mississippi is the cleanest
>river in the world). And Sea of Cortez shrimp are also excellent.

We are lucky here in Tasmania, anything local is clean and safe. The
only problem sometimes is the export markets seem to take precedence
over the local market and sometimes you have to pay more than you
should have to. Fortunately I have enough friends who are keen
fishermen, so I get fresh seafood here and there for nix.

On 12/2/2016 12:40 PM, Je�us wrote:
> Yes, whole grain is nice. We made up a big batch of it about 6 years
> ago...

AND NO ONE ****ING CARES!!!!

On Sat, 03 Dec 2016 06:46:09 +1100, Jeßus > wrote:

snip
>
>We are lucky here in Tasmania, anything local is clean and safe. The
>only problem sometimes is the export markets seem to take precedence
>over the local market and sometimes you have to pay more than you
>should have to. Fortunately I have enough friends who are keen
>fishermen, so I get fresh seafood here and there for nix.

I think that is true of any agricultural spot. The finest goes to
export or supermarkets. Locals must shop farmer's markets or have an
in with someone.
Janet US

On Fri, 02 Dec 2016 08:57:33 -0700, U.S. Janet B. >
wrote:

>On Fri, 02 Dec 2016 11:06:03 -0400, wrote:
>
>>On Fri, 2 Dec 2016 09:21:09 -0500, Dave Smith
> wrote:
>>
>>>On 2016-12-02 6:47 AM, Cindy Hamilton wrote:
>>>> On Thursday, December 1, 2016 at 5:04:00 PM UTC-5, Dave Smith wrote:
>>>>> On 2016-12-01 4:20 PM, Bruce wrote:
>>>>>> In article >,
>>>>>> says...
>>>>>
>>>>>>>> Try coating it with mustard next time.
>>>>>>>
>>>>>>> English mustard, or pretend mustard ?
>>>>>>
>>>>>> What's English mustard? I only know French mustard (and Dutch mustard).
>>>>>>
>>>>>
>>>>> It has a kick to it. I don't think you would want to be coating anything
>>>>> with it. A little goes a long way.
>>>>
>>>> I'm pretty sure Lucretia was talking about prepared mustard, not
>>>> mustard powder.
>>>>
>>>I am not sure. It comes in powder and pre-mixed. We used to have it in
>>>the house when I was a kid, usually to be served with ham. It was mixed
>>>up prior to the meal and allowed to sit for a while.
>>>
>>>WFIW, I bought a can of Keens's hot mustard powder just last night. Our
>>>primary use for it is my wife's salad dressing. I used some last week in
>>>the white sauce I made for macaroni and cheese.
>>>
>>I still think Colemans, but Keens bought them.
>
>so what is the label now? Still Colemans?
>Janet US

I just checked, same red and gold tin, same shape etc but it says
Keens where it used to say Colemans

On Fri, 02 Dec 2016 12:52:23 -0700, U.S. Janet B. >
wrote:

>On Sat, 03 Dec 2016 06:46:09 +1100, Jeßus > wrote:
>
>snip
>>
>>We are lucky here in Tasmania, anything local is clean and safe. The
>>only problem sometimes is the export markets seem to take precedence
>>over the local market and sometimes you have to pay more than you
>>should have to. Fortunately I have enough friends who are keen
>>fishermen, so I get fresh seafood here and there for nix.
>
>I think that is true of any agricultural spot. The finest goes to
>export or supermarkets. Locals must shop farmer's markets or have an
>in with someone.

Yes, sad but true.

"jmcquown" wrote in message news
On 12/1/2016 2:58 PM, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, December 1, 2016 at 6:52:27 AM UTC-10, Ophelia wrote:
>> "tert in seattle" wrote in message
>> ...
>>
>> U.S Janet B wrote:
>> > On Thu, 1 Dec 2016 09:20:26 -0000, "Ophelia" >
>> > wrote:
>> >
>> >>"U.S. Janet B." wrote in message
>> . ..
>> >>
>> >>On Wed, 30 Nov 2016 18:13:09 -0600, Sqwertz >
>> >>wrote:
>> >>
>> >>>On Wed, 30 Nov 2016 18:01:31 -0500, jmcquown wrote:
>> >>>
>> >>>> On 11/30/2016 5:21 PM, Sqwertz wrote:
>> >>>>
>> >>>>> The only thing I miss about South Carolina are rock shrimp. That's
>> >>>>> where I learned I could desensitize myself to my shrimp allergy by
>> >>>>> eating just a quarter of a shrimp at a time and doubling the dose
>> >>>>> every other day or so. I was THAT determined to eat all the rock
>> >>>>> shrimp I could find.
>> >>>>>
>> >>>>> They were cheap, too. Even though I had to shop mostly at Bi-Lo
>> >>>>> where
>> >>>>> prices were much higher than what I was used to.
>> >>>>>
>> >>>> These breaded shrimp are Sea Pak brand, which you said you couldn't
>> >>>> find
>> >>>> when I mentioned the breaded clam strips a few years back.
>> >>>
>> >>>We get SeaPak stuff, just not the clams strips. I found some Mrs
>> >>>Paul's at Target a few months ago but they sucked. They were the size
>> >>>of cat food nuggets and all breading.
>> >>>
>> >>>-sw
>> >>
>> >>I got some panko breaded shrimp from Costco recently. The preferred
>> >>cooking method was the oven. I didn't care for them. I thought there
>> >>was way too much panko on them. You might like them. I just don't
>> >>really care for panko I guess.
>> >>Janet US
>> >>
>> >>==================
>> >>
>> >>Is Panko like breadcrumbs? I use breadcrumbs but make my own. I make
>> >>fresh
>> >>which I keep in the freezer or dried which I have dehydrated.
>> >>
>> >>I had always thought I would try Panko if I saw it but maybe not
>> >
>> > the reason I don't care for panko is that the bread crumbs turn to
>> > shards in the mouth (IMO) I don't like sharp, cutting foods.
>> > Janet US
>>
>> what's with all the panko hate??
>>
>> it works great for me -- I often prefer it to standard bread crumbs and
>> it's not overpriced at Trader Joes's
>>
>> =================
>>
>> I have always made my own breadcrumbs, dry and fresh, so I think I will
>> continue to do so. I had always wondered about Panko having read
>> about it
>> here.
>>
>> --
>> http://www.helpforheroes.org.uk
>
> We go through a lot of panko on this rock because chicken katsu is
> probably
> the most popular plate lunch to order. Panko is essential for katsu and
> croquettes too. I expect that chicken katsu will get popular on the
> mainland
> sooner or later.
>
> One of my favorite dishes is French toast coated with corn flake crumbs
> and
> fried. You can use panko instead but I've never tried it. Looks good.
>
> http://thepioneerwoman.com/cooking/c...-french-toast/
>
> ==============
>
> It certainly does look good!
>
>
I'm terribly sorry, no thanks to *sweet* french toast. The crunchy idea
is fine but please keep vanilla and sugar out of it.

Jill

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

Errrr OK <g>

Actually, it isn't something I've had anyway, sweet or not




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

"Cheri" wrote in message news

"Ophelia" > wrote in message
...
> "jmcquown" wrote in message news > On 12/1/2016 4:20 AM, Ophelia wrote:
>> "U.S. Janet B." wrote in message
>> ...
>>
>> I got some panko breaded shrimp from Costco recently. The preferred
>> cooking method was the oven. I didn't care for them. I thought there
>> was way too much panko on them. You might like them. I just don't
>> really care for panko I guess.
>> Janet US
>>
>> ==================
>>
>> Is Panko like breadcrumbs? I use breadcrumbs but make my own. I make
>> fresh which I keep in the freezer or dried which I have dehydrated.
>>
>> I had always thought I would try Panko if I saw it but maybe not
>>
>>
> Panko is Japanese (style) course dried bread crumbs. I've tried Panko. I
> was not terribly impressed and the price is ridiculous.
>
> Jill
>
> ====
>
> Thanks, that is good to know!

I love Panko for extra crispness and where I am it's not really any more
expensive than regular bread crumbs, a couple of bucks per cannister.

Cheri

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

I dehy my bread for crisp crumbs. It works ok If I come across Panko, I
will try it though



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

"Cheri" wrote in message news

"Ophelia" > wrote in message
...
> "U.S. Janet B." wrote in message

> the reason I don't care for panko is that the bread crumbs turn to
> shards in the mouth (IMO) I don't like sharp, cutting foods.
> Janet US
>
> ================
>
> OH dear(( No, I wouldn't like that either

I've never heard of shards in the mouth, that's a first, but who knows what
others think. I think you should try them if you get a chance O, but only if
you like crispy. I love crispy.

Cheri

===

I will) At least then I will know what you are all talking about ))



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

"U.S. Janet B." wrote in message
...

On Fri, 02 Dec 2016 11:06:03 -0400, wrote:

>On Fri, 2 Dec 2016 09:21:09 -0500, Dave Smith
> wrote:
>
>>On 2016-12-02 6:47 AM, Cindy Hamilton wrote:
>>> On Thursday, December 1, 2016 at 5:04:00 PM UTC-5, Dave Smith wrote:
>>>> On 2016-12-01 4:20 PM, Bruce wrote:
>>>>> In article >,
>>>>> says...
>>>>
>>>>>>> Try coating it with mustard next time.
>>>>>>
>>>>>> English mustard, or pretend mustard ?
>>>>>
>>>>> What's English mustard? I only know French mustard (and Dutch
>>>>> mustard).
>>>>>
>>>>
>>>> It has a kick to it. I don't think you would want to be coating
>>>> anything
>>>> with it. A little goes a long way.
>>>
>>> I'm pretty sure Lucretia was talking about prepared mustard, not
>>> mustard powder.
>>>
>>I am not sure. It comes in powder and pre-mixed. We used to have it in
>>the house when I was a kid, usually to be served with ham. It was mixed
>>up prior to the meal and allowed to sit for a while.
>>
>>WFIW, I bought a can of Keens's hot mustard powder just last night. Our
>>primary use for it is my wife's salad dressing. I used some last week in
>>the white sauce I made for macaroni and cheese.
>>
>I still think Colemans, but Keens bought them.

so what is the label now? Still Colemans?
Janet US
==============

I think it is Colmans, not that it matters unless you search for it.



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

On 12/1/2016 9:09 PM, Cheri wrote:
>
> "Ophelia" > wrote in message
> ...
>> "jmcquown" wrote in message news >> On 12/1/2016 4:20 AM, Ophelia wrote:
>>> "U.S. Janet B." wrote in message
>>> ...
>>>
>>> I got some panko breaded shrimp from Costco recently. The preferred
>>> cooking method was the oven. I didn't care for them. I thought there
>>> was way too much panko on them. You might like them. I just don't
>>> really care for panko I guess.
>>> Janet US
>>>
>>> ==================
>>>
>>> Is Panko like breadcrumbs? I use breadcrumbs but make my own. I make
>>> fresh which I keep in the freezer or dried which I have dehydrated.
>>>
>>> I had always thought I would try Panko if I saw it but maybe not
>>>
>>>
>> Panko is Japanese (style) course dried bread crumbs. I've tried
>> Panko. I was not terribly impressed and the price is ridiculous.
>>
>> Jill
>>
>> ====
>>
>> Thanks, that is good to know!
>
> I love Panko for extra crispness and where I am it's not really any more
> expensive than regular bread crumbs, a couple of bucks per cannister.
>
> Cheri

I've seen small packages of it at very high prices. We buy it at BJ's
and it is very reasonable. A few years ago it was considered something
special and thus the fancy high price. Mass production and it is now
much cheaper.

On 12/1/2016 7:32 PM, Sqwertz wrote:

>
> Shaddup, you rancid old vinegar-titted shrew!


Interesting description. Would this be plain white vinegar or can it
apply to cider and wine vinegar? Is there a special procedure for
extraction? Can we get one with oil for table side salad dressing?

On 12/2/2016 2:52 PM, U.S. Janet B. wrote:
> On Sat, 03 Dec 2016 06:46:09 +1100, Jeßus > wrote:
>
> snip
>>
>> We are lucky here in Tasmania, anything local is clean and safe. The
>> only problem sometimes is the export markets seem to take precedence
>> over the local market and sometimes you have to pay more than you
>> should have to. Fortunately I have enough friends who are keen
>> fishermen, so I get fresh seafood here and there for nix.
>
> I think that is true of any agricultural spot. The finest goes to
> export or supermarkets. Locals must shop farmer's markets or have an
> in with someone.
> Janet US
>

In the case of produce, sometimes the finest isn't. The supermarkets
like appearance but some deformed fruits and veggies sometimes have the
best flavor.

http://www.nationalgeographic.com/ma...te-statistics/
How ‘Ugly’ Fruits and Vegetables Can Help Solve World Hunger
About a third of the planet’s food goes to waste, often because of its
looks. That’s enough to feed two billion people.
Every year some six billion pounds of U.S. fruits and vegetables go
unharvested or unsold, often for aesthetic reasons.

On Fri, 2 Dec 2016 20:31:36 -0000, "Ophelia" >
wrote:

>"Cheri" wrote in message news >
>
>"Ophelia" > wrote in message
...
>> "jmcquown" wrote in message news >> On 12/1/2016 4:20 AM, Ophelia wrote:
>>> "U.S. Janet B." wrote in message
>>> ...
>>>
>>> I got some panko breaded shrimp from Costco recently. The preferred
>>> cooking method was the oven. I didn't care for them. I thought there
>>> was way too much panko on them. You might like them. I just don't
>>> really care for panko I guess.
>>> Janet US
>>>
>>> ==================
>>>
>>> Is Panko like breadcrumbs? I use breadcrumbs but make my own. I make
>>> fresh which I keep in the freezer or dried which I have dehydrated.
>>>
>>> I had always thought I would try Panko if I saw it but maybe not
>>>
>>>
>> Panko is Japanese (style) course dried bread crumbs. I've tried Panko. I
>> was not terribly impressed and the price is ridiculous.
>>
>> Jill
>>
>> ====
>>
>> Thanks, that is good to know!
>
>I love Panko for extra crispness and where I am it's not really any more
>expensive than regular bread crumbs, a couple of bucks per cannister.
>
>Cheri
>
>=================
>
>I dehy my bread for crisp crumbs. It works ok If I come across Panko, I
>will try it though

Do - I regard it as a quick, easy but tasty meal, one chicken leg,
washed with beaten egg and plastered with Panko, baked in the oven and
really nice and crunchy. With ordinary bread crumbs it does not come
out the same at all.

wrote in message ...

On Fri, 2 Dec 2016 20:31:36 -0000, "Ophelia" >
wrote:

>"Cheri" wrote in message news >
>
>"Ophelia" > wrote in message
...
>> "jmcquown" wrote in message news >> On 12/1/2016 4:20 AM, Ophelia wrote:
>>> "U.S. Janet B." wrote in message
>>> ...
>>>
>>> I got some panko breaded shrimp from Costco recently. The preferred
>>> cooking method was the oven. I didn't care for them. I thought there
>>> was way too much panko on them. You might like them. I just don't
>>> really care for panko I guess.
>>> Janet US
>>>
>>> ==================
>>>
>>> Is Panko like breadcrumbs? I use breadcrumbs but make my own. I make
>>> fresh which I keep in the freezer or dried which I have dehydrated.
>>>
>>> I had always thought I would try Panko if I saw it but maybe not
>>>
>>>
>> Panko is Japanese (style) course dried bread crumbs. I've tried Panko. I
>> was not terribly impressed and the price is ridiculous.
>>
>> Jill
>>
>> ====
>>
>> Thanks, that is good to know!
>
>I love Panko for extra crispness and where I am it's not really any more
>expensive than regular bread crumbs, a couple of bucks per cannister.
>
>Cheri
>
>=================
>
>I dehy my bread for crisp crumbs. It works ok If I come across Panko,
>I
>will try it though

Do - I regard it as a quick, easy but tasty meal, one chicken leg,
washed with beaten egg and plastered with Panko, baked in the oven and
really nice and crunchy. With ordinary bread crumbs it does not come
out the same at all.

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

When I use my own crispy dehy breadcrumbs it comes out .. er .. crispy <g>
But I will buy some if I see it



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

On 2016-12-02 12:52 PM, Cindy Hamilton wrote:
> On Friday, December 2, 2016 at 11:17:38 AM UTC-5, Dave Smith wrote:

>> I wonder how many here endured mustard plasters when we were kids. I
>> still have unpleasant memories of those things.
>
> Really? That's so 19th Century. We used Vick's VapoRub.
>
Some people still use them.

https://www.youtube.com/watch?v=zIw9Ay3zEJs

On Fri, 02 Dec 2016 15:54:33 -0400, wrote:

>On Fri, 02 Dec 2016 08:57:33 -0700, U.S. Janet B. >
>wrote:
snip
>>
>>so what is the label now? Still Colemans?
>>Janet US
>
>I just checked, same red and gold tin, same shape etc but it says
>Keens where it used to say Colemans

that's helpful. It just so happens that I am out of dry mustard and
would actually prefer Colemans. Thanks
Janet US

On Fri, 2 Dec 2016 20:11:27 -0000, "Ophelia" >
wrote:

>"jmcquown" wrote in message news >snip
>>
>I'm terribly sorry, no thanks to *sweet* french toast. The crunchy idea
>is fine but please keep vanilla and sugar out of it.
>
>Jill
>
>============
>
>Errrr OK <g>
>
>Actually, it isn't something I've had anyway, sweet or not

Is french toast something that just isn't available in GB or is it
that it isn't part of your own food background?
Janet US

On Fri, 2 Dec 2016 16:10:31 -0500, Ed Pawlowski > wrote:

>On 12/2/2016 2:52 PM, U.S. Janet B. wrote:
>> On Sat, 03 Dec 2016 06:46:09 +1100, Jeßus > wrote:
>>
>> snip
>>>
>>> We are lucky here in Tasmania, anything local is clean and safe. The
>>> only problem sometimes is the export markets seem to take precedence
>>> over the local market and sometimes you have to pay more than you
>>> should have to. Fortunately I have enough friends who are keen
>>> fishermen, so I get fresh seafood here and there for nix.
>>
>> I think that is true of any agricultural spot. The finest goes to
>> export or supermarkets. Locals must shop farmer's markets or have an
>> in with someone.
>> Janet US
>>
>
>In the case of produce, sometimes the finest isn't. The supermarkets
>like appearance but some deformed fruits and veggies sometimes have the
>best flavor.
>
>http://www.nationalgeographic.com/ma...te-statistics/
>How ‘Ugly’ Fruits and Vegetables Can Help Solve World Hunger
>About a third of the planet’s food goes to waste, often because of its
>looks. That’s enough to feed two billion people.
>Every year some six billion pounds of U.S. fruits and vegetables go
>unharvested or unsold, often for aesthetic reasons.

I saw that article when it came out early in the year. It is
certainly true. I think it is probably a tough sell.
Janet US

On 2016-12-02 5:26 PM, U.S. Janet B. wrote:
> On Fri, 2 Dec 2016 20:11:27 -0000, "Ophelia" >

>> Actually, it isn't something I've had anyway, sweet or not
>
> Is french toast something that just isn't available in GB or is it
> that it isn't part of your own food background?


It is a dish that is common to many cultures. There are English, Norse,
German, French and Spanish variations of it, so it would be difficult
for any but the densest inhabitant of the UK to remain unaware of it.

In article >, Jeßus says...
>
> On Fri, 2 Dec 2016 10:26:13 +1100, Bruce >
> wrote:
>
> >In article >, Jeßus says...
> >>
> >> I prefer Dijon mustard, English mustard to me is just hot without
> >> much extra flavour.
> >
> >And then there's whole grain mustard:
> >
> >https://www.ah.nl.kpnis.nl/static/pr...313633383036_1
> >_LowRes_JPG.JPG
>
> Yes, whole grain is nice. We made up a big batch of it about 6 years
> ago... way too much as it turned out. But it was good.

Did it go off in spite of the vinegar?

In article >, Dave Smith says...
>
> On 2016-12-02 5:26 PM, U.S. Janet B. wrote:
> > On Fri, 2 Dec 2016 20:11:27 -0000, "Ophelia" >
>
> >> Actually, it isn't something I've had anyway, sweet or not
> >
> > Is french toast something that just isn't available in GB or is it
> > that it isn't part of your own food background?
>
>
> It is a dish that is common to many cultures. There are English, Norse,
> German, French and Spanish variations of it, so it would be difficult
> for any but the densest inhabitant of the UK to remain unaware of it.

I've never seen it in the Netherlands or in France. I'm not saying it
doesn't exist. Everything exists.

On 12/2/2016 4:18 PM, Bruce wrote:
> I'm not saying it
> doesn't exist. Everything exists.

No, you witless old clog-brained troll, not "everything exists".

Study some physics.

On Sat, 3 Dec 2016 10:16:49 +1100, Bruce >
wrote:

>In article >, Jeßus says...
>>
>> On Fri, 2 Dec 2016 10:26:13 +1100, Bruce >
>> wrote:
>>
>> >In article >, Jeßus says...
>> >>
>> >> I prefer Dijon mustard, English mustard to me is just hot without
>> >> much extra flavour.
>> >
>> >And then there's whole grain mustard:
>> >
>> >https://www.ah.nl.kpnis.nl/static/pr...313633383036_1
>> >_LowRes_JPG.JPG
>>
>> Yes, whole grain is nice. We made up a big batch of it about 6 years
>> ago... way too much as it turned out. But it was good.
>
>Did it go off in spite of the vinegar?

Not as far as I know, it was probably more than 4 years old when I
finally threw the rest out. It might well have been still okay for all
I know. I had a cupboard full of mustard, various chutneys and jams
from friends, pickles... things like that. One day I just went mad and
chucked the lot out

On Sat, 3 Dec 2016 10:18:01 +1100, Bruce >
wrote:

>In article >, Dave Smith says...
>>
>> On 2016-12-02 5:26 PM, U.S. Janet B. wrote:
>> > On Fri, 2 Dec 2016 20:11:27 -0000, "Ophelia" >
>>
>> >> Actually, it isn't something I've had anyway, sweet or not
>> >
>> > Is french toast something that just isn't available in GB or is it
>> > that it isn't part of your own food background?
>>
>>
>> It is a dish that is common to many cultures. There are English, Norse,
>> German, French and Spanish variations of it, so it would be difficult
>> for any but the densest inhabitant of the UK to remain unaware of it.
>
>I've never seen it in the Netherlands or in France. I'm not saying it
>doesn't exist. Everything exists.

You see it here in Aus, I had some kind of French toast in Cambodia
too. I think it's fairly universal, although it can differ from place
to place.

On 12/2/2016 4:38 PM, Sqwertz wrote:
> On Fri, 2 Dec 2016 15:48:25 -0500, Ed Pawlowski wrote:
>
>> On 12/1/2016 7:32 PM, Sqwertz wrote:
>>
>>>
>>> Shaddup, you rancid old vinegar-titted shrew!
>>
>> Interesting description. Would this be plain white vinegar or can it
>> apply to cider and wine vinegar? Is there a special procedure for
>> extraction? Can we get one with oil for table side salad dressing?
>
> Why are you propagating this shit to all of us who never even would
> have saw it, Ed?
>
> Sheesh, dude.
>
> -sw
>

WTF do YOU care, you obese woman-stalking shitbag?

Die soon.

In article >, Jeßus says...
>
> On Sat, 3 Dec 2016 10:18:01 +1100, Bruce >
> wrote:
>
> >In article >, Dave Smith says...
> >>
> >> On 2016-12-02 5:26 PM, U.S. Janet B. wrote:
> >> > On Fri, 2 Dec 2016 20:11:27 -0000, "Ophelia" >
> >>
> >> >> Actually, it isn't something I've had anyway, sweet or not
> >> >
> >> > Is french toast something that just isn't available in GB or is it
> >> > that it isn't part of your own food background?
> >>
> >>
> >> It is a dish that is common to many cultures. There are English, Norse,
> >> German, French and Spanish variations of it, so it would be difficult
> >> for any but the densest inhabitant of the UK to remain unaware of it.
> >
> >I've never seen it in the Netherlands or in France. I'm not saying it
> >doesn't exist. Everything exists.
>
> You see it here in Aus, I had some kind of French toast in Cambodia
> too. I think it's fairly universal, although it can differ from place
> to place.

Yes, I know it from Australia and English speaking countries in general.
Sometimes those "international names" are strange though. I've never
heard of a Dutch baby or a Dutch oven in a cooking context in the
Netherlands. I've often seen Danish pastry but never saw it called
Danish before and it also never had anything to do with Denmark. And I
know Jarlsberg cheese very well, but from the Netherlands, where it's
called holey cheese or farmer's cheese and has nothing to do with
Jarlsberg in Norway. Anyway...

On 12/2/2016 6:14 PM, Sqwertz wrote:
> On Fri, 02 Dec 2016 15:54:33 -0400, wrote:
>
>> On Fri, 02 Dec 2016 08:57:33 -0700, U.S. Janet B. >
>> wrote:
>>
>>> On Fri, 02 Dec 2016 11:06:03 -0400, wrote:
>>>
>>>> On Fri, 2 Dec 2016 09:21:09 -0500, Dave Smith
>>>> > wrote:
>>>>
>>>>> On 2016-12-02 6:47 AM, Cindy Hamilton wrote:
>>>>>> On Thursday, December 1, 2016 at 5:04:00 PM UTC-5, Dave Smith wrote:
>>>>>>> On 2016-12-01 4:20 PM, Bruce wrote:
>>>>>>>> In article >,
>>>>>>>> says...
>>>>>>>
>>>>>>>>>> Try coating it with mustard next time.
>>>>>>>>>
>>>>>>>>> English mustard, or pretend mustard ?
>>>>>>>>
>>>>>>>> What's English mustard? I only know French mustard (and Dutch mustard).
>>>>>>>>
>>>>>>>
>>>>>>> It has a kick to it. I don't think you would want to be coating anything
>>>>>>> with it. A little goes a long way.
>>>>>>
>>>>>> I'm pretty sure Lucretia was talking about prepared mustard, not
>>>>>> mustard powder.
>>>>>>
>>>>> I am not sure. It comes in powder and pre-mixed. We used to have it in
>>>>> the house when I was a kid, usually to be served with ham. It was mixed
>>>>> up prior to the meal and allowed to sit for a while.
>>>>>
>>>>> WFIW, I bought a can of Keens's hot mustard powder just last night. Our
>>>>> primary use for it is my wife's salad dressing. I used some last week in
>>>>> the white sauce I made for macaroni and cheese.
>>>>>
>>>> I still think Colemans, but Keens bought them.
>>>
>>> so what is the label now? Still Colemans?
>>> Janet US
>>
>> I just checked, same red and gold tin, same shape etc but it says
>> Keens where it used to say Colemans
>
> Colman's has owned Keens for over a century (but now owned by
> McKormick). It's been Called Keens in Canada in Australia for a
> couple decades. In the UK and US it's still Colman's.
>
> -sw
>
When I was young, my father took me to the original Colman's Mill in
Norwich (rhymes with porridge) Norfolk, England. It is by the river
where barges could moor. In the mill I recall seeing the original stone
grinding wheels and breathing in the spicy smells.
If it isn't a heritage site, it should be!
Graham

"Gary" > wrote in message ...
> "U.S. Janet B." wrote:
>> Mustard with horseradish added is a real thing. Very tasty.
>
> I've never thought of that but I'll try it, maybe tonight.
> First try will be with just plain yellow mustard.
>
> I bought a package of hotdogs today just to try that
> and also that other mustard brand that I bought today.
> I'll have one of each with onions.

You can buy mustard in the store with horseradish already in it, it's good,
not too hot.

Cheri

In article >, Cheri says...
>
> "Gary" > wrote in message ...
> > "U.S. Janet B." wrote:
> >> Mustard with horseradish added is a real thing. Very tasty.
> >
> > I've never thought of that but I'll try it, maybe tonight.
> > First try will be with just plain yellow mustard.
> >
> > I bought a package of hotdogs today just to try that
> > and also that other mustard brand that I bought today.
> > I'll have one of each with onions.
>
> You can buy mustard in the store with horseradish already in it, it's good,
> not too hot.

That's like buying beer that's not too refreshing.

"Ed Pawlowski" > wrote in message
...
> On 12/1/2016 9:09 PM, Cheri wrote:
>>
>> "Ophelia" > wrote in message
>> ...
>>> "jmcquown" wrote in message news >>> On 12/1/2016 4:20 AM, Ophelia wrote:
>>>> "U.S. Janet B." wrote in message
>>>> ...
>>>>
>>>> I got some panko breaded shrimp from Costco recently. The preferred
>>>> cooking method was the oven. I didn't care for them. I thought there
>>>> was way too much panko on them. You might like them. I just don't
>>>> really care for panko I guess.
>>>> Janet US
>>>>
>>>> ==================
>>>>
>>>> Is Panko like breadcrumbs? I use breadcrumbs but make my own. I make
>>>> fresh which I keep in the freezer or dried which I have dehydrated.
>>>>
>>>> I had always thought I would try Panko if I saw it but maybe not
>>>>
>>>>
>>> Panko is Japanese (style) course dried bread crumbs. I've tried
>>> Panko. I was not terribly impressed and the price is ridiculous.
>>>
>>> Jill
>>>
>>> ====
>>>
>>> Thanks, that is good to know!
>>
>> I love Panko for extra crispness and where I am it's not really any more
>> expensive than regular bread crumbs, a couple of bucks per cannister.
>>
>> Cheri
>
> I've seen small packages of it at very high prices. We buy it at BJ's and
> it is very reasonable. A few years ago it was considered something
> special and thus the fancy high price. Mass production and it is now much
> cheaper.

I've never seen it where it was expensive, but then I really haven't seen
small packets either. Usually a cannister, or a box where I am.

Cheri

"U.S. Janet B." wrote in message
...

On Fri, 2 Dec 2016 20:11:27 -0000, "Ophelia" >
wrote:

>"jmcquown" wrote in message news >snip
>>
>I'm terribly sorry, no thanks to *sweet* french toast. The crunchy idea
>is fine but please keep vanilla and sugar out of it.
>
>Jill
>
>============
>
>Errrr OK <g>
>
>Actually, it isn't something I've had anyway, sweet or not

Is french toast something that just isn't available in GB or is it
that it isn't part of your own food background?
Janet US

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

Probably my food background. I didn't grow up with it and have never
given it any thought



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

"Bruce" wrote in message
T...

In article >, Dave Smith says...
>
> On 2016-12-02 5:26 PM, U.S. Janet B. wrote:
> > On Fri, 2 Dec 2016 20:11:27 -0000, "Ophelia" >
>
> >> Actually, it isn't something I've had anyway, sweet or not
> >
> > Is french toast something that just isn't available in GB or is it
> > that it isn't part of your own food background?
>
>
> It is a dish that is common to many cultures. There are English, Norse,
> German, French and Spanish variations of it, so it would be difficult
> for any but the densest inhabitant of the UK to remain unaware of it.

I've never seen it in the Netherlands or in France. I'm not saying it
doesn't exist. Everything exists.

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

Of course but the usual dumbo can't miss a chance to have a nasty dig.

He is so mature and intelligent. I don't know how he manages to lower
himself to a cooking group. I would have thought him a professor at least.

Notice how we all look up to him??

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