On Monday, December 19, 2016 at 2:43:33 AM UTC-10, Gary wrote:
> Sqwertz wrote:
> >
> > >> I think that's what I'll have for dinner. I've got that awesome La
> > >> Brea cheese bread from Costco I need to use up. Plus swiss and
> > >> Havarti and a fresh jar of Claussen sauerkraut. I make a fake
> > >> Russian-Thousand Island for my Reubens - Mayo, ketchup,
> > >> worcestershire, chopped pickle, onion powder, paprika, and
> > >> horseradish. I don't know what to call it but it's good.
> >
> > 50% mayo, 25% ketchup, 15% pickle, and 10% the other ingredients.
> > Press some liquid out of the pickle with a napkin otherwise it's too
> > runny.
>
> Thanks for that, Steve. I'll try your full version somewhat soon.
>
> The first two ingredients are my "comfort food" dressing as that's what
> my mom always made for salad. Just 2/3 mayo to 1/3 ketchup. Whenever I
> have spaghetti or lasagna, a salad with that simple dressing is a must
> for me. Salad is on the same plate too. Get a little of that dressing
> mixed in with the pasta sauce is a good mix.
>
> Toss on a few slices of garlic/parmesian bread and I'm done.

We have a great Chinese restaurant that makes a tasty chicken salad with a simple dressing that's made of ketchup, mayo, honey, and sesame oil. Wonderful stuff.

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

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


On 21-Dec-2016, Brooklyn1 > wrote:

> On Wed, 21 Dec 2016 21:08:32 GMT, "l not -l" > wrote:
>
> >
> >On 19-Dec-2016, wrote:
> >
> >> Gary, when I mix mayo and ketchup, I add sweet pickle relish and a
> >> teaspoon of sugar and call
> >> it Thousand Island dressing. ;-))
> >>
> >> N.
> >I think that same concoction is called "special sauce" at McDonalds.
> >8-)
>
> "SECRET" sauce. LOL
It was a secret 51 years ago https://youtu.be/cc5CdU6CYvQ

But, quickly became special when everyone started singing its praises
https://youtu.be/dK2qBbDn5W0


Change Cujo to Juno for email.

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

I don't eat them anyway, but I can't imagine getting that huge thing into my
mouth. How do you manage it?



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

Roy wrote in rec.food.cooking:

> On Monday, December 19, 2016 at 4:39:51 PM UTC-7, cshenk wrote:
> > Roy wrote in rec.food.cooking:
> >
> > > On Sunday, December 18, 2016 at 12:04:34 PM UTC-7, dsi1 wrote:
> > > > On Saturday, December 17, 2016 at 9:16:45 AM UTC-10, cshenk
> > > > wrote:
> > > > > So besides me, anyone making any food today? I'm curious to
> > > > > see what.
> > > > >
> > > > > I've started a lamb curry and have some rye bread crumbed and
> > > > > drying out.
> > > > > --
> > > >
> > > > I'm going to dump some onions and a pork butt in a slow cooker
> > > > and forget about it. Before I got the slow cooker I'd dump the
> > > > pork butt in a Dutch oven and stick that in a slow oven. Then
> > > > I'd forget about it. The smell would be pretty wonderful in
> > > > about 6 hours.
> > >
> > > Pork loin roasts tend to be dry when roasted in the oven. Today a
> > > put a small frozen pork loin roast in the slow-cooker and in four
> > > hours it was perfect. I just used salt, pepper and sage and it
> > > was flavorful and reasonably moist. Brooklyn2 once said that
> > > people who use slow-cookers are not cooks. Cook or not, if it
> > > gets food ready for the plate then that is cooking IMHO.
> > >
> > > Side note: The night before last is was down to -29 F. here in
> > > Alberta, tonight it is +31 degrees F...with this GW shit we never
> > > know what to expect. Your Pacific weather when we were in Oahu
> > > last was more to my liking but I can't afford to fly down there
> > > for the winter so will have to put up with what Mother Nature
> > > dishes out here. =====
> >
> > Sheldon says a lot of things. Wouldnt suprise me if one was that
> > crockpot cooking doesnt count. Actually a lot of it takes more
> > skill 'to get it right' than stovetop. Just depends on what it is.
> > Trick is re-spicing at the right intervals.
> >
> > --
>
> As a rule I under-spice rather that over-spice. With pork products I
> don't use much...just salt & pepper and poultry seasoning or sage and
> once in a bit some hickory smoke powder/salt. I do experiment if I
> see some recipe where they go ga-ga over some new taste sensation. I
> found that I was using way too much liquid in the crockpot. Now I
> watch it and rarely have to add liquid unless I use the higher heat
> setting over four hours or more. The crock-pot is just another tool
> and I certainly don't overdo it. =====

Thats ok! Yes, you have to adapt stove top recipes to crockpots for
the liquid because very little is lost in evaporation.

On spicing, it depends on the spice and the dish. Garlic is the
classic one if it's to have a true garlic presence. Then you spaice at
the start, then again (to taste) about 1 hour before finishing. If
just S&P, no respicing used or needed.

--

Ed Pawlowski wrote:
>
> Bought the package on the last trip to Nodines.
> https://www.nodinesmokehouse.com/
>
> The pack has seven types of beans, spice pack, instructions. You simmer
> the beans in 3 quarts of water with a ham hock. Later add celery,
> onions, canned tomatoes. 90 minutes latter add 2 smoked chicken breasts
> and sausage. It calls for andouille but lacking that I used chorizo and
> kielbasa.
>
> Should be ready about 5 PM but will probably be even better tomorrow.
>
> We went for our Christmas ham but we also pick up bacon, sausage, other
> assorted goodies to hold us until Easter.


On Thursday (Dec 22) I received a FedEx box from my good friend
in Connecticut. It's food from Nodine's.

Contained a thick ham slice, bacon, canadian bacon, pancake mix,
and a small bottle of maple syrup. Good stuff.

I remember a few years ago, Ed....you mentioned Nodine's.
I looked at their webpage and it all looked so good.
So I told my friend there that he should check it out
sometime as he lives somewhat close by.
He went and liked it.
Little did I know that he (and his wife) would start sending
ME gift packages from there.

This year, they bought some frozen venison to make a stew
for Christmas day. I asked him to send me a recipe and
a pic or two of the stew.
For now, I'm assuming they use a beef stew recipe and use
venison instead.

Here's a pic that I saw about 10 days ago.
I love it. I'll bet Sheldon loves it too. heheh
http://www.hostpic.org/images/1612251736590103.jpg

On 12/25/2016 9:13 AM, Gary wrote:

>
> On Thursday (Dec 22) I received a FedEx box from my good friend
> in Connecticut. It's food from Nodine's.
>
> Contained a thick ham slice, bacon, canadian bacon, pancake mix,
> and a small bottle of maple syrup. Good stuff.
>
> I remember a few years ago, Ed....you mentioned Nodine's.
> I looked at their webpage and it all looked so good.
> So I told my friend there that he should check it out
> sometime as he lives somewhat close by.
> He went and liked it.
> Little did I know that he (and his wife) would start sending
> ME gift packages from there.
>

You have a very good friend. I's sure you will enjoy it all. The bacon
is thick sliced and is best cooked a little slower.