On Wednesday, April 19, 2017 at 4:24:07 PM UTC-4, Bruce wrote:
> On Wed, 19 Apr 2017 07:58:54 -0700 (PDT), dsi1 >
> wrote:
>
> >On Tuesday, April 18, 2017 at 9:58:42 AM UTC-10, U.S. Janet B. wrote:
> >> >
> >> My Kirkland Signature Granulated California Garlic (from Costco) says
> >> made from 100% California-grown fresh garlic that has been dehydrated
> >> and milled to size. Love it I always use fresh garlic when I am
> >> cooking. Sometimes I like a like of garlic on buttered bread or
> >> something. /Both have their place in my kitchen. Never tried garlic
> >> powder
> >> Janet US
> >
> >It wonderful and cheap. My two favorite things.
>
> Garlic cheap? Maybe Chinese "garlic".

Food in the U.S. is cheap, even California-grown garlic.

I grow my own, not because it's cheap, but because it's so much
better than store-bought. Probably because I buy varieties that
are optimized for flavor rather than long storage, or ease of
harvest, or consistent maturation times, or whatever else
commercial growers need to think about.

Sadly, it doesn't last a year, so I have to start buying
garlic when my homegrown is kaput. I try to plant just
enough that I've nearly consumed it all by the time it
starts sprouting.

Cindy Hamilton

On 4/19/2017 1:50 PM, wrote:
> Some people that have pica eat chalk.


I love a good chalk roast. yum!

On Wed, 19 Apr 2017 13:33:39 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, April 19, 2017 at 4:24:07 PM UTC-4, Bruce wrote:
>> On Wed, 19 Apr 2017 07:58:54 -0700 (PDT), dsi1 >
>> wrote:
>>
>> >On Tuesday, April 18, 2017 at 9:58:42 AM UTC-10, U.S. Janet B. wrote:
>> >> >
>> >> My Kirkland Signature Granulated California Garlic (from Costco) says
>> >> made from 100% California-grown fresh garlic that has been dehydrated
>> >> and milled to size. Love it I always use fresh garlic when I am
>> >> cooking. Sometimes I like a like of garlic on buttered bread or
>> >> something. /Both have their place in my kitchen. Never tried garlic
>> >> powder
>> >> Janet US
>> >
>> >It wonderful and cheap. My two favorite things.
>>
>> Garlic cheap? Maybe Chinese "garlic".
>
>Food in the U.S. is cheap, even California-grown garlic.

Here, a kilo of organic garlic costs around 25 US$, converted. I've
seen 30 too.

>I grow my own, not because it's cheap, but because it's so much
>better than store-bought. Probably because I buy varieties that
>are optimized for flavor rather than long storage, or ease of
>harvest, or consistent maturation times, or whatever else
>commercial growers need to think about.

That's great. I think garlic is one of the best things to grow
yourself. It's a bit hot here for it, but people do it.

>Sadly, it doesn't last a year, so I have to start buying
>garlic when my homegrown is kaput. I try to plant just
>enough that I've nearly consumed it all by the time it
>starts sprouting.

Yes, I remember from growing it in Tasmania that it would last 6-9
months, but never a whole year.

On Wed, 19 Apr 2017 16:10:55 -0400, Gary > wrote:

>On 4/19/2017 6:41 AM, Cindy Hamilton wrote:
>> On Tuesday, April 18, 2017 at 4:46:19 PM UTC-4, Bruce wrote:
>>> On Tue, 18 Apr 2017 13:15:44 -0700 (PDT), wrote:
>>>
>>>> i won't buy that Parmesan cheese anymore, the kind you can sprinkle...
>>>>
>>>> because there's some kind of filler in most [or all] of them
>>>>
>>>> some have wood or sawdust?!
>>>
>>> Doesn't it say in the ingredients?
>>
>> Yes. We have a tube of it because my husband likes it on eggs
>> once in a while. (We also use the real thing.)
>>
>> Ingredients: Parmesan cheese (pasteurized part-skim milk,
>> cheese culture, salt, enzymes), cellulose powder to prevent
>> caking, potassium sorbate to protect flavor
>>
>> There's cellulose in every plant that we eat. I just can't
>> worry about it in cheap parm
>
>I use the dried stuff often. It has a more concentrated taste than the
>fresh parm.

TIAD!

On 2017-04-19 4:10 PM, Gary wrote:
> On 4/19/2017 6:41 AM, Cindy Hamilton wrote:
>> On Tuesday, April 18, 2017 at 4:46:19 PM UTC-4, Bruce wrote:
>>> On Tue, 18 Apr 2017 13:15:44 -0700 (PDT), wrote:
>>>
>>>> i won't buy that Parmesan cheese anymore, the kind you can sprinkle...
>>>>
>>>> because there's some kind of filler in most [or all] of them
>>>>
>>>> some have wood or sawdust?!
>>>
>>> Doesn't it say in the ingredients?
>>
>> Yes. We have a tube of it because my husband likes it on eggs
>> once in a while. (We also use the real thing.)
>>
>> Ingredients: Parmesan cheese (pasteurized part-skim milk,
>> cheese culture, salt, enzymes), cellulose powder to prevent
>> caking, potassium sorbate to protect flavor
>>
>> There's cellulose in every plant that we eat. I just can't
>> worry about it in cheap parm
>
> I use the dried stuff often. It has a more concentrated taste than the
> fresh parm.
>
Bullshit. Parmesan is powerful tasting cheese. That canned shit is not a
more concentrated taste of the real cheese. It takes 5 times as much
before it starts tasting like anything, and even then it does not tastes
like real Parmesan.

"Gary" > wrote in message
news
> On 4/19/2017 1:50 PM, wrote:
>> Some people that have pica eat chalk.
>
>
> I love a good chalk roast. yum!


But only if it has the colors I like.

Cheri

On Wednesday, April 19, 2017 at 4:55:23 PM UTC-4, Bruce wrote:
> On Wed, 19 Apr 2017 13:33:39 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Wednesday, April 19, 2017 at 4:24:07 PM UTC-4, Bruce wrote:
> >> On Wed, 19 Apr 2017 07:58:54 -0700 (PDT), dsi1 >
> >> wrote:
> >>
> >> >On Tuesday, April 18, 2017 at 9:58:42 AM UTC-10, U.S. Janet B. wrote:
> >> >> >
> >> >> My Kirkland Signature Granulated California Garlic (from Costco) says
> >> >> made from 100% California-grown fresh garlic that has been dehydrated
> >> >> and milled to size. Love it I always use fresh garlic when I am
> >> >> cooking. Sometimes I like a like of garlic on buttered bread or
> >> >> something. /Both have their place in my kitchen. Never tried garlic
> >> >> powder
> >> >> Janet US
> >> >
> >> >It wonderful and cheap. My two favorite things.
> >>
> >> Garlic cheap? Maybe Chinese "garlic".
> >
> >Food in the U.S. is cheap, even California-grown garlic.
>
> Here, a kilo of organic garlic costs around 25 US$, converted. I've
> seen 30 too.

I don't pay much attention to prices (food is cheap, remember).
In any event, garlic is priced per bulb where I shop.

At some point, organic was $4 or $5 per pound:

<http://extension.psu.edu/business/ag-alternatives/horticulture/vegetables/garlic-production>

Or a little over $8 or $10 per kilo.

Cindy Hamilton

On Tuesday, April 18, 2017 at 4:42:59 PM UTC-5, Dave Smith wrote:
> On 2017-04-18 4:15 PM, wrote:
> > i won't buy that Parmesan cheese anymore, the kind you can sprinkle...
> >
> > because there's some kind of filler in most [or all] of them
> >
> > some have wood or sawdust?!
>
>
> I don't know about the cheap filler, but having had the canned stuff and
> the freshly grated, I can tell you that they canned stuff tastes nothing
> like freshly grated. Fresh Parmesan cheese is not cheap, but it has a
> lot of flavour and a little goes a long way. It is probably cheaper on
> the long run.

No substitute for real Parma Reggiano! None! And there are probably even better parmesans too! Real cheeses! Not any of that processed crap!

John Kuthe...

On 2017-04-20 6:38 AM, John Kuthe wrote:
>
>
> No substitute for real Parma Reggiano! None! And there are probably even better parmesans too!

That's true! An Italian friend imported PR and his was distinctly
superior to that offered by local specialist cheese shops and
supermarkets. It was pricey though.

On Thu, 20 Apr 2017 03:27:13 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, April 19, 2017 at 4:55:23 PM UTC-4, Bruce wrote:
>> On Wed, 19 Apr 2017 13:33:39 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Wednesday, April 19, 2017 at 4:24:07 PM UTC-4, Bruce wrote:
>> >> On Wed, 19 Apr 2017 07:58:54 -0700 (PDT), dsi1 >
>> >> wrote:
>> >>
>> >> >On Tuesday, April 18, 2017 at 9:58:42 AM UTC-10, U.S. Janet B. wrote:
>> >> >> >
>> >> >> My Kirkland Signature Granulated California Garlic (from Costco) says
>> >> >> made from 100% California-grown fresh garlic that has been dehydrated
>> >> >> and milled to size. Love it I always use fresh garlic when I am
>> >> >> cooking. Sometimes I like a like of garlic on buttered bread or
>> >> >> something. /Both have their place in my kitchen. Never tried garlic
>> >> >> powder
>> >> >> Janet US
>> >> >
>> >> >It wonderful and cheap. My two favorite things.
>> >>
>> >> Garlic cheap? Maybe Chinese "garlic".
>> >
>> >Food in the U.S. is cheap, even California-grown garlic.
>>
>> Here, a kilo of organic garlic costs around 25 US$, converted. I've
>> seen 30 too.
>
>I don't pay much attention to prices (food is cheap, remember).
>In any event, garlic is priced per bulb where I shop.
>
>At some point, organic was $4 or $5 per pound:
>
><http://extension.psu.edu/business/ag-alternatives/horticulture/vegetables/garlic-production>
>
>Or a little over $8 or $10 per kilo.
>
>Cindy Hamilton

Here garlic bulbs are sold by the pound, $3.99/lb. A pound of garlic
is a lot, I couldn't use half a pound before they would start to
sprout. I buy garlic two heads at a time, I don't even check the
price as two heads are less than a dollar. My next door neighbor
grows garlic and in the fall will leave a half dozen bulbs on my back
deck, lasts me through the winter until spring.
I consider bulb garlic and granulated garlic two different
ingredients, they taste very different from each other and I use them
differently. I use bulb garlic mainly for long cooking stews, sauces,
and soups. I use granulated for sprinkling, for seasoning roasts,
pork chops, and of course pizza... I don't care for bulb garlic on
pizza because it overwhelms so I barely taste anything else. I don't
like slivered garlic stuffed into roasts either. I detest garlic
stuffed olives but I immensely enjoy olives stuffed with anchovy.

On 2017-04-20, graham > wrote:

> That's true! An Italian friend imported PR and his was distinctly
> superior to that offered by local specialist cheese shops and
> supermarkets. It was pricey though.

It was over $22USD lb, last time I bought the real deal. It's become
so expensive, lately, there is now an Italian PR black market and PR
thefts are way up. 8|

nb

On 2017-04-20 12:56 PM, notbob wrote:
> On 2017-04-20, graham > wrote:
>
>> That's true! An Italian friend imported PR and his was distinctly
>> superior to that offered by local specialist cheese shops and
>> supermarkets. It was pricey though.
>
> It was over $22USD lb, last time I bought the real deal. It's become
> so expensive, lately, there is now an Italian PR black market and PR
> thefts are way up. 8|

I have not bought any in a while because my wife seems to have taken
over the grocery shopping, but she mentioned that it is getting a lot
more expensive. You can still get a chunk of it for under $10 and that
is enough to last us a month or more.

graham wrote:
>John Kuthe wrote:
>>
>> No substitute for real Parma Reggiano! None! And there are probably even better parmesans too!
>
>That's true! An Italian friend imported PR and his was distinctly
>superior to that offered by local specialist cheese shops and
>supermarkets. It was pricey though.

Genuine Parmigiano-Reggiano is a table cheese, it does not start out
as a grating cheese, however any cheese can become a grating cheese
when it has become dry and hard, and past it's prime... so rather than
waste such cheese it's grated and or cooked into soups/sauces.... or
blended and made into decorative cheese balls (do not buy such mystery
cheese. it's pricey rodent bait).
Many of the cheese shops in the US haven't a clue about how to handle
and store cheese so it drys and hardens rapidly and that's why so much
Parmigiano-Reggiano in the US is used for grating, practically all.
http://www.parmigianoreggiano.com/
How to cut:
http://www.parmigianoreggiano.com/ta...e/default.aspx
How to sto
http://www.parmigianoreggiano.com/ta..._reggiano.aspx

On Thursday, April 20, 2017 at 10:04:41 AM UTC-5, Sheldon wrote:
> On Thu, 20 Apr 2017 03:27:13 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Wednesday, April 19, 2017 at 4:55:23 PM UTC-4, Bruce wrote:
> >> On Wed, 19 Apr 2017 13:33:39 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Wednesday, April 19, 2017 at 4:24:07 PM UTC-4, Bruce wrote:
> >> >> On Wed, 19 Apr 2017 07:58:54 -0700 (PDT), dsi1 >
> >> >> wrote:
> >> >>
> >> >> >On Tuesday, April 18, 2017 at 9:58:42 AM UTC-10, U.S. Janet B. wrote:
> >> >> >> >
> >> >> >> My Kirkland Signature Granulated California Garlic (from Costco) says
> >> >> >> made from 100% California-grown fresh garlic that has been dehydrated
> >> >> >> and milled to size. Love it I always use fresh garlic when I am
> >> >> >> cooking. Sometimes I like a like of garlic on buttered bread or
> >> >> >> something. /Both have their place in my kitchen. Never tried garlic
> >> >> >> powder
> >> >> >> Janet US
> >> >> >
> >> >> >It wonderful and cheap. My two favorite things.
> >> >>
> >> >> Garlic cheap? Maybe Chinese "garlic".
> >> >
> >> >Food in the U.S. is cheap, even California-grown garlic.
> >>
> >> Here, a kilo of organic garlic costs around 25 US$, converted. I've
> >> seen 30 too.
> >
> >I don't pay much attention to prices (food is cheap, remember).
> >In any event, garlic is priced per bulb where I shop.
> >
> >At some point, organic was $4 or $5 per pound:
> >
> ><http://extension.psu.edu/business/ag-alternatives/horticulture/vegetables/garlic-production>
> >
> >Or a little over $8 or $10 per kilo.
> >
> >Cindy Hamilton
>
> Here garlic bulbs are sold by the pound, $3.99/lb. A pound of garlic
> is a lot, I couldn't use half a pound before they would start to
> sprout. I buy garlic two heads at a time, I don't even check the
> price as two heads are less than a dollar. My next door neighbor
> grows garlic and in the fall will leave a half dozen bulbs on my back
> deck, lasts me through the winter until spring.
> I consider bulb garlic and granulated garlic two different
> ingredients, they taste very different from each other and I use them
> differently. I use bulb garlic mainly for long cooking stews, sauces,
> and soups. I use granulated for sprinkling, for seasoning roasts,
> pork chops, and of course pizza... I don't care for bulb garlic on
> pizza because it overwhelms so I barely taste anything else. I don't
> like slivered garlic stuffed into roasts either. I detest garlic
> stuffed olives but I immensely enjoy olives stuffed with anchovy.

Yep, garlic is a majic food!

John Kuthe...

I think my turkey call is ok.

On Thu, 20 Apr 2017 17:39:18 -0700 (PDT), wrote:

>I think my turkey call is ok.

Can you record it and post a link to it?

On Tue, 18 Apr 2017 13:58:34 -0600, U.S. Janet B. >
wrote:

> On Tue, 18 Apr 2017 13:42:28 -0600, graham > wrote:
>
> >I agree with James Beard that garlic and onion powders are an
> >abomination and never use them but some do.
> >http://www.calgaryherald.com/life/th...193/story.html
> >
> My Kirkland Signature Granulated California Garlic (from Costco) says
> made from 100% California-grown fresh garlic that has been dehydrated
> and milled to size. Love it I always use fresh garlic when I am
> cooking. Sometimes I like a like of garlic on buttered bread or
> something. /Both have their place in my kitchen. Never tried garlic
> powder
> Janet US

James Beard has been dead for years, and I disagree with his opinion.
What might have been true in the decades ago is not the case now. We
get a very fresh product and they are no abomination. Perhaps onion
and garlic "powders" are cut with cornflour in other parts of the
world, but I haven't found it to be the case here. I ran out of
garlic before I could make it to Costco, so I bought a jar of garlic
powder from Trader Joe's. It's more finely ground than Kirkland (but
not what I'd call powdery), but it's 100% California garlic. I don't
buy onion powder unless it's for something specific like a dry rub,
but the blister packs I buy are definitely granulated, and have no
additives. I guess the methods for drying and processing have
improved enough that there's no need for anti-caking agents anymore.


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

On Saturday, April 22, 2017 at 5:45:41 PM UTC-10, sf wrote:
> On Tue, 18 Apr 2017 13:58:34 -0600, U.S. Janet B. >
> wrote:
>
> > On Tue, 18 Apr 2017 13:42:28 -0600, graham > wrote:
> >
> > >I agree with James Beard that garlic and onion powders are an
> > >abomination and never use them but some do.
> > >http://www.calgaryherald.com/life/th...193/story.html
> > >
> > My Kirkland Signature Granulated California Garlic (from Costco) says
> > made from 100% California-grown fresh garlic that has been dehydrated
> > and milled to size. Love it I always use fresh garlic when I am
> > cooking. Sometimes I like a like of garlic on buttered bread or
> > something. /Both have their place in my kitchen. Never tried garlic
> > powder
> > Janet US
>
> James Beard has been dead for years, and I disagree with his opinion.
> What might have been true in the decades ago is not the case now. We
> get a very fresh product and they are no abomination. Perhaps onion
> and garlic "powders" are cut with cornflour in other parts of the
> world, but I haven't found it to be the case here. I ran out of
> garlic before I could make it to Costco, so I bought a jar of garlic
> powder from Trader Joe's. It's more finely ground than Kirkland (but
> not what I'd call powdery), but it's 100% California garlic. I don't
> buy onion powder unless it's for something specific like a dry rub,
> but the blister packs I buy are definitely granulated, and have no
> additives. I guess the methods for drying and processing have
> improved enough that there's no need for anti-caking agents anymore.
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

His book on the basics of cooking was one of my favorite books but the kids these days are making up their own rules and paths. This is how it should be. We don't live as we did in the 60's nor should we cook as such.

On 4/23/2017 2:21 AM, dsi1 wrote:
> We don't live as we did in the 60's nor should we cook as such.

That's not necessarily true.
Some old recipes stand the test of time.
Did you fail history in school?

In article >,
says...

> We don't live as we did in the 60's

Speak for yourself. I was born in the days of "make do and mend", use
re-use adapt and repair; an ancient tradition of learning skills and
ways to conserve resources and avoid waste, which I still follow today.
My childrens generation do the same.

> nor should we cook as such.

Nonsense. I ate recipes in the 60's that were popular centuries
earlier, and I still make and eat them today for the same reason.

Keeping what's of use and value from the past, doesn't exclude being
flexible or learning anything new.

Janet UK

On 4/23/2017 8:43 AM, Janet wrote:
> In article >,
> says...
>
>> We don't live as we did in the 60's
>
> Speak for yourself. I was born in the days of "make do and mend", use
> re-use adapt and repair; an ancient tradition of learning skills and
> ways to conserve resources and avoid waste, which I still follow today.
> My childrens generation do the same.
>
> > nor should we cook as such.
>
> Nonsense. I ate recipes in the 60's that were popular centuries
> earlier, and I still make and eat them today for the same reason.
>
> Keeping what's of use and value from the past, doesn't exclude being
> flexible or learning anything new.
>
> Janet UK
>
>
Well said!

Jill

"Janet" wrote in message
.. .

In article >,
says...

> We don't live as we did in the 60's

Speak for yourself. I was born in the days of "make do and mend", use
re-use adapt and repair; an ancient tradition of learning skills and
ways to conserve resources and avoid waste, which I still follow today.
My childrens generation do the same.

> nor should we cook as such.

Nonsense. I ate recipes in the 60's that were popular centuries
earlier, and I still make and eat them today for the same reason.

Keeping what's of use and value from the past, doesn't exclude being
flexible or learning anything new.

Janet UK

===

Centuries???? How many Centuries?? 5 centuries? 7 centuries?? Do
describe those foods??




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

In article >,
says...
>
> "Janet" wrote in message
> .. .
>
> In article >,
> says...
>
> > We don't live as we did in the 60's
>
> Speak for yourself. I was born in the days of "make do and mend", use
> re-use adapt and repair; an ancient tradition of learning skills and
> ways to conserve resources and avoid waste, which I still follow today.
> My childrens generation do the same.
>
> > nor should we cook as such.
>
> Nonsense. I ate recipes in the 60's that were popular centuries
> earlier, and I still make and eat them today for the same reason.
>
> Keeping what's of use and value from the past, doesn't exclude being
> flexible or learning anything new.
>
> Janet UK
>
> ===
>
> Centuries???? How many Centuries?? 5 centuries? 7 centuries?? Do
> describe those foods??

I'm referring to countless roasts, stews, fish, soups, pies, tarts,
pasties, ices, junkets, custards, puddings, cakes. Including Yorkshire
pudding, Lob Scouse, Cornish pasty,Cullen skink, kippers, cured meats,
pickles, game, oatcakes,syllabub, sausages, offal, bacon, hams, curries,
seafood, soups, porridge.

Any self-styled "social historian", even one of very limited culinary
repertoire, must surely know which century those well known British
foods all come from.

So do feel free to "report back" whenever you can tear your tongue and
finger away from dsils arse.

Janet UK

On Sunday, April 23, 2017 at 10:37:30 AM UTC-4, Ophelia wrote:
> "Janet" wrote in message
> .. .
>
> In article >,
> says...
>
> > We don't live as we did in the 60's
>
> Speak for yourself. I was born in the days of "make do and mend", use
> re-use adapt and repair; an ancient tradition of learning skills and
> ways to conserve resources and avoid waste, which I still follow today.
> My childrens generation do the same.
>
> > nor should we cook as such.
>
> Nonsense. I ate recipes in the 60's that were popular centuries
> earlier, and I still make and eat them today for the same reason.
>
> Keeping what's of use and value from the past, doesn't exclude being
> flexible or learning anything new.
>
> Janet UK
>
> ===
>
> Centuries???? How many Centuries?? 5 centuries? 7 centuries?? Do
> describe those foods??

Roast meat?

Macaroni and cheese?
<http://www.godecookery.com/goderec/grec6.htm>

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Sunday, April 23, 2017 at 10:37:30 AM UTC-4, Ophelia wrote:
> "Janet" wrote in message
> .. .
>
> In article >,
> says...
>
> > We don't live as we did in the 60's
>
> Speak for yourself. I was born in the days of "make do and mend", use
> re-use adapt and repair; an ancient tradition of learning skills and
> ways to conserve resources and avoid waste, which I still follow today.
> My childrens generation do the same.
>
> > nor should we cook as such.
>
> Nonsense. I ate recipes in the 60's that were popular centuries
> earlier, and I still make and eat them today for the same reason.
>
> Keeping what's of use and value from the past, doesn't exclude being
> flexible or learning anything new.
>
> Janet UK
>
> ===
>
> Centuries???? How many Centuries?? 5 centuries? 7 centuries?? Do
> describe those foods??

Roast meat?

Macaroni and cheese?
<http://www.godecookery.com/goderec/grec6.htm>

Cindy Hamilton

==

Yes, I know that group but are you saying they are cooked in the same way
today???

Meat was roasted many years ago and it seems so was macaroni, but how many
of the foods Janet UK cooks regularly today was made in the same way 700
years
ago???

I can't wait to hear about those recipes)


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

"Janet" wrote in message
.. .

In article >,
says...
>
> "Janet" wrote in message
> .. .
>
> In article >,
> says...
>
> > We don't live as we did in the 60's
>
> Speak for yourself. I was born in the days of "make do and mend", use
> re-use adapt and repair; an ancient tradition of learning skills and
> ways to conserve resources and avoid waste, which I still follow today.
> My childrens generation do the same.
>
> > nor should we cook as such.
>
> Nonsense. I ate recipes in the 60's that were popular centuries
> earlier, and I still make and eat them today for the same reason.
>
> Keeping what's of use and value from the past, doesn't exclude being
> flexible or learning anything new.
>
> Janet UK
>
> ===
>
> Centuries???? How many Centuries?? 5 centuries? 7 centuries?? Do
> describe those foods??

I'm referring to countless roasts, stews, fish, soups, pies, tarts,
pasties, ices, junkets, custards, puddings, cakes. Including Yorkshire
pudding, Lob Scouse, Cornish pasty,Cullen skink, kippers, cured meats,
pickles, game, oatcakes,syllabub, sausages, offal, bacon, hams, curries,
seafood, soups, porridge.

Any self-styled "social historian", even one of very limited culinary
repertoire, must surely know which century those well known British
foods all come from.

So do feel free to "report back" whenever you can tear your tongue and
finger away from dsils arse.

Janet UK

===

LOL I AM a Social Historian but I never, EVER, pretended that *I* was making
anything centuries old)))))

You still didn't explain, which of the things you cooked this week were the
same as those cooked *centuries* ago????

I am waiting ,,,

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

On Sunday, April 23, 2017 at 2:32:11 AM UTC-10, Gary wrote:
> On 4/23/2017 2:21 AM, dsi1 wrote:
> > We don't live as we did in the 60's nor should we cook as such.
>
> That's not necessarily true.
> Some old recipes stand the test of time.
> Did you fail history in school?

My guess is that you do live like you did in the 60's.

On Sunday, April 23, 2017 at 2:44:06 AM UTC-10, Janet wrote:
> In article >,
> dsi10yahoo.com says...
>
> > We don't live as we did in the 60's
>
> Speak for yourself. I was born in the days of "make do and mend", use
> re-use adapt and repair; an ancient tradition of learning skills and
> ways to conserve resources and avoid waste, which I still follow today.
> My childrens generation do the same.
>
> > nor should we cook as such.
>
> Nonsense. I ate recipes in the 60's that were popular centuries
> earlier, and I still make and eat them today for the same reason.
>
> Keeping what's of use and value from the past, doesn't exclude being
> flexible or learning anything new.
>
> Janet UK

My guess is that you haven't been paying much attention to what's been going on for the last 50 years. I guess it's just me. Carry on.

On Sunday, April 23, 2017 at 6:19:00 AM UTC-10, Ophelia wrote:
> "Janet" wrote in message
> .. .
>
> In article >,
> says...
> >
> > "Janet" wrote in message
> > .. .
> >
> > In article >,
> > dsi10yahoo.com says...
> >
> > > We don't live as we did in the 60's
> >
> > Speak for yourself. I was born in the days of "make do and mend", use
> > re-use adapt and repair; an ancient tradition of learning skills and
> > ways to conserve resources and avoid waste, which I still follow today.
> > My childrens generation do the same.
> >
> > > nor should we cook as such.
> >
> > Nonsense. I ate recipes in the 60's that were popular centuries
> > earlier, and I still make and eat them today for the same reason.
> >
> > Keeping what's of use and value from the past, doesn't exclude being
> > flexible or learning anything new.
> >
> > Janet UK
> >
> > ===
> >
> > Centuries???? How many Centuries?? 5 centuries? 7 centuries?? Do
> > describe those foods??
>
> I'm referring to countless roasts, stews, fish, soups, pies, tarts,
> pasties, ices, junkets, custards, puddings, cakes. Including Yorkshire
> pudding, Lob Scouse, Cornish pasty,Cullen skink, kippers, cured meats,
> pickles, game, oatcakes,syllabub, sausages, offal, bacon, hams, curries,
> seafood, soups, porridge.
>
> Any self-styled "social historian", even one of very limited culinary
> repertoire, must surely know which century those well known British
> foods all come from.
>
> So do feel free to "report back" whenever you can tear your tongue and
> finger away from dsils arse.
>
> Janet UK
>
> ===
>
> LOL I AM a Social Historian but I never, EVER, pretended that *I* was making
> anything centuries old)))))
>
> You still didn't explain, which of the things you cooked this week were the
> same as those cooked *centuries* ago????
>
> I am waiting ,,,
>
> --
> http://www.helpforheroes.org.uk

Don't try to reason with these people. They don't take kindly to reason. My guess is that they still take 5 hours to roast a turkey and hold fondue parties. Obstinate and churlish, they are.

"dsi1" wrote in message
...

On Sunday, April 23, 2017 at 6:19:00 AM UTC-10, Ophelia wrote:
> "Janet" wrote in message
> .. .
>
> In article >,
> says...
> >
> > "Janet" wrote in message
> > .. .
> >
> > In article >,
> > dsi10yahoo.com says...
> >
> > > We don't live as we did in the 60's
> >
> > Speak for yourself. I was born in the days of "make do and mend", use
> > re-use adapt and repair; an ancient tradition of learning skills and
> > ways to conserve resources and avoid waste, which I still follow today.
> > My childrens generation do the same.
> >
> > > nor should we cook as such.
> >
> > Nonsense. I ate recipes in the 60's that were popular centuries
> > earlier, and I still make and eat them today for the same reason.
> >
> > Keeping what's of use and value from the past, doesn't exclude being
> > flexible or learning anything new.
> >
> > Janet UK
> >
> > ===
> >
> > Centuries???? How many Centuries?? 5 centuries? 7 centuries?? Do
> > describe those foods??
>
> I'm referring to countless roasts, stews, fish, soups, pies, tarts,
> pasties, ices, junkets, custards, puddings, cakes. Including Yorkshire
> pudding, Lob Scouse, Cornish pasty,Cullen skink, kippers, cured meats,
> pickles, game, oatcakes,syllabub, sausages, offal, bacon, hams, curries,
> seafood, soups, porridge.
>
> Any ", even one of very limited culinary
> repertoire, must surely know which century those well known British
> foods all come from.
>
> So do feel free to "report back" whenever you can tear your tongue and
> finger away from dsils arse.
>
> Janet UK
>
> ===
>
> LOL I AM a Social Historian but I never, EVER, pretended that *I* was
> making
> anything centuries old)))))
>
> You still didn't explain, which of the things you cooked this week were
> the
> same as those cooked *centuries* ago????
>
> I am waiting ,,,
>
> --
> http://www.helpforheroes.org.uk

Don't try to reason with these people. They don't take kindly to reason. My
guess is that they still take 5 hours to roast a turkey and hold fondue
parties. Obstinate and churlish, they are.

==

I have had that nasty bitch on my back for over 20 years. Heck you must
have seen some of it. That last time was when she tried to say I live in a
shit hole. It turned out to be a shopping mall from the 60s! Stupid cow!
She has tried to put me down and drive me out of any group I have every been
in. Note the "self-styled "social historian'" she tried to pin on me??

I was well paid for such for over 40 years but of course she knows best)
It must be all the highly qualified experience she has had over those
years) <g> Pity some of us know different)

You will notice she is the expert on 'everything' )

She can go to hell.



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

On Sunday, April 23, 2017 at 12:19:00 PM UTC-4, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Sunday, April 23, 2017 at 10:37:30 AM UTC-4, Ophelia wrote:
> > "Janet" wrote in message
> > .. .
> >
> > In article >,
> > says...
> >
> > > We don't live as we did in the 60's
> >
> > Speak for yourself. I was born in the days of "make do and mend", use
> > re-use adapt and repair; an ancient tradition of learning skills and
> > ways to conserve resources and avoid waste, which I still follow today.
> > My childrens generation do the same.
> >
> > > nor should we cook as such.
> >
> > Nonsense. I ate recipes in the 60's that were popular centuries
> > earlier, and I still make and eat them today for the same reason.
> >
> > Keeping what's of use and value from the past, doesn't exclude being
> > flexible or learning anything new.
> >
> > Janet UK
> >
> > ===
> >
> > Centuries???? How many Centuries?? 5 centuries? 7 centuries?? Do
> > describe those foods??
>
> Roast meat?
>
> Macaroni and cheese?
> <http://www.godecookery.com/goderec/grec6.htm>
>
> Cindy Hamilton
>
> ==
>
> Yes, I know that group but are you saying they are cooked in the same way
> today???
>
> Meat was roasted many years ago and it seems so was macaroni, but how many
> of the foods Janet UK cooks regularly today was made in the same way 700
> years
> ago???
>
> I can't wait to hear about those recipes)

Very few. I cherry-picked a recipe to be as much geared to modern
tastes as I could.

Cindy Hamilton

On Sunday, April 23, 2017 at 12:39:12 PM UTC-4, dsi1 wrote:
> On Sunday, April 23, 2017 at 2:32:11 AM UTC-10, Gary wrote:
> > On 4/23/2017 2:21 AM, dsi1 wrote:
> > > We don't live as we did in the 60's nor should we cook as such.
> >
> > That's not necessarily true.
> > Some old recipes stand the test of time.
> > Did you fail history in school?
>
> My guess is that you do live like you did in the 60's.

I kind of wish I did. Somebody else paid for my food, clothing,
and shelter, and all I had to do was go to school. No worries.

Cindy Hamilton

On Sunday, April 23, 2017 at 12:53:01 PM UTC-4, dsi1 wrote:

> Don't try to reason with these people. They don't take kindly to reason. My guess is that they still take 5 hours to roast a turkey and hold fondue parties. Obstinate and churlish, they are.

Oh, gosh. I haven't had a fondue party in maybe 10 years. A good time
was had by all.

Mind you, we got pretty creative with the dipping sauces. IIRC,
sriracha was involved in one of them.

It takes about 4.5 hours for me to roast a turkey, because most
of it is done at a pretty low temperature. Keeps the breast meat
from drying out.

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Sunday, April 23, 2017 at 12:19:00 PM UTC-4, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Sunday, April 23, 2017 at 10:37:30 AM UTC-4, Ophelia wrote:
> > "Janet" wrote in message
> > .. .
> >
> > In article >,
> > says...
> >
> > > We don't live as we did in the 60's
> >
> > Speak for yourself. I was born in the days of "make do and mend", use
> > re-use adapt and repair; an ancient tradition of learning skills and
> > ways to conserve resources and avoid waste, which I still follow today.
> > My childrens generation do the same.
> >
> > > nor should we cook as such.
> >
> > Nonsense. I ate recipes in the 60's that were popular centuries
> > earlier, and I still make and eat them today for the same reason.
> >
> > Keeping what's of use and value from the past, doesn't exclude being
> > flexible or learning anything new.
> >
> > Janet UK
> >
> > ===
> >
> > Centuries???? How many Centuries?? 5 centuries? 7 centuries?? Do
> > describe those foods??
>
> Roast meat?
>
> Macaroni and cheese?
> <http://www.godecookery.com/goderec/grec6.htm>
>
> Cindy Hamilton
>
> ==
>
> Yes, I know that group but are you saying they are cooked in the same way
> today???
>
> Meat was roasted many years ago and it seems so was macaroni, but how many
> of the foods Janet UK cooks regularly today was made in the same way 700
> years
> ago???
>
> I can't wait to hear about those recipes)

Very few. I cherry-picked a recipe to be as much geared to modern
tastes as I could.

Cindy Hamilton

====

Yes, I understand. Few of the foods we ate then are similar to ones we eat
today and they were cooked in a vastly different way. To say we can cook
those foods regularly in the same way as they did then ... Kitchens in
those days were very different to those we cook in today too.

Tastes change too so to say they are the same as 700 years ago ... Also
unless
you were very rich, if you were lucky enough to have a joint of meat, it
would need to last most of the week.

Certainly the variety of foods we are accustomed to today was unknown.

Oh well, I am sure all this is known, to most people anyway

Sorry



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

On Sun, 23 Apr 2017 09:52:54 -0700 (PDT), dsi1 >
wrote:
snip
>
>Don't try to reason with these people. They don't take kindly to reason. My guess is that they still take 5 hours to roast a turkey and hold fondue parties. Obstinate and churlish, they are.

No need to hold fondue parties anymore. There are fondue restaurants
now.
Janet US

On Sunday, April 23, 2017 at 7:55:16 AM UTC-10, Cindy Hamilton wrote:
> On Sunday, April 23, 2017 at 12:53:01 PM UTC-4, dsi1 wrote:
>
> > Don't try to reason with these people. They don't take kindly to reason.. My guess is that they still take 5 hours to roast a turkey and hold fondue parties. Obstinate and churlish, they are.
>
> Oh, gosh. I haven't had a fondue party in maybe 10 years. A good time
> was had by all.
>
> Mind you, we got pretty creative with the dipping sauces. IIRC,
> sriracha was involved in one of them.
>
> It takes about 4.5 hours for me to roast a turkey, because most
> of it is done at a pretty low temperature. Keeps the breast meat
> from drying out.
>
> Cindy Hamilton

It takes me about 100 minutes to roast a big turkey. When I started cooking a turkey, I was puzzled at how fast it took compared to my mom's turkey. These days I roast the thigh/legs separately from the bird at the same temperature. If you take a temperature reading of the breast and the thighs roasted this way, you'll find that the thighs are at a higher temperature than the breast. It's an interesting phenomenon but what that means is that the thighs and breast come out done at the same time. Traditionalists will say that hacking the thighs off before roasting is unacceptable. Obviously, I'm not a traditionalist.

"Cindy Hamilton" > wrote in message
...
> On Sunday, April 23, 2017 at 12:39:12 PM UTC-4, dsi1 wrote:
>> On Sunday, April 23, 2017 at 2:32:11 AM UTC-10, Gary wrote:
>> > On 4/23/2017 2:21 AM, dsi1 wrote:
>> > > We don't live as we did in the 60's nor should we cook as such.
>> >
>> > That's not necessarily true.
>> > Some old recipes stand the test of time.
>> > Did you fail history in school?
>>
>> My guess is that you do live like you did in the 60's.
>
> I kind of wish I did. Somebody else paid for my food, clothing,
> and shelter, and all I had to do was go to school. No worries.
>
> Cindy Hamilton


Me too. LOL. I still like a lot of the foods from back then and never
stopped making many of them, but like newer versions and new recipes to try
too, best of both worlds IMO.

Cheri

"Wayne Boatwright" wrote in message
9.45...

On Sun 23 Apr 2017 10:13:26a, Ophelia told us...

> "dsi1" wrote in message
> ...
>
> On Sunday, April 23, 2017 at 6:19:00 AM UTC-10, Ophelia wrote:
>> "Janet" wrote in message
>> .. .
>>
>> In article >,
>> says...
>> >
>> > "Janet" wrote in message
>> > .. .
>> >
>> > In article
>> > >,
>> > dsi10yahoo.com says...
>> >
>> > > We don't live as we did in the 60's
>> >
>> > Speak for yourself. I was born in the days of "make do and
>> > mend", use re-use adapt and repair; an ancient tradition of
>> > learning skills and ways to conserve resources and avoid waste,
>> > which I still follow today. My childrens generation do the
>> > same.
>> >
>> > > nor should we cook as such.
>> >
>> > Nonsense. I ate recipes in the 60's that were popular
>> > centuries
>> > earlier, and I still make and eat them today for the same
>> > reason.
>> >
>> > Keeping what's of use and value from the past, doesn't
>> > exclude being
>> > flexible or learning anything new.
>> >
>> > Janet UK
>> >
>> > ===
>> >
>> > Centuries???? How many Centuries?? 5 centuries? 7
>> > centuries?? Do describe those foods??
>>
>> I'm referring to countless roasts, stews, fish, soups, pies,
>> tarts, pasties, ices, junkets, custards, puddings, cakes.
>> Including Yorkshire
>> pudding, Lob Scouse, Cornish pasty,Cullen skink, kippers, cured
>> meats, pickles, game, oatcakes,syllabub, sausages, offal, bacon,
>> hams, curries, seafood, soups, porridge.
>>
>> Any ", even one of very limited culinary
>> repertoire, must surely know which century those well known
>> British foods all come from.
>>
>> So do feel free to "report back" whenever you can tear your
>> tongue and finger away from dsils arse.
>>
>> Janet UK
>>
>> ===
>>
>> LOL I AM a Social Historian but I never, EVER, pretended that *I*
>> was making anything centuries old)))))
>>
>> You still didn't explain, which of the things you cooked this
>> week were the same as those cooked *centuries* ago????
>>
>> I am waiting ,,,
>>
>> --
>> http://www.helpforheroes.org.uk
>
> Don't try to reason with these people. They don't take kindly to
> reason. My guess is that they still take 5 hours to roast a turkey
> and hold fondue parties. Obstinate and churlish, they are.
>
> ==
>
> I have had that nasty bitch on my back for over 20 years. Heck
> you must have seen some of it. That last time was when she tried
> to say I live in a shit hole. It turned out to be a shopping mall
> from the 60s! Stupid cow! She has tried to put me down and
> drive me out of any group I have every been in. Note the
> "self-styled "social historian'" she tried to pin on me??
>
> I was well paid for such for over 40 years but of course she knows
> best) It must be all the highly qualified experience she has had
> over those years) <g> Pity some of us know different)
>
> You will notice she is the expert on 'everything' )
>
> She can go to hell.
>
>
>

Well put, my friend!!!

Wayne Boatwright

==

<g> thanks. It was way overdue!!!



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

"dsi1" wrote in message
...

On Sunday, April 23, 2017 at 7:55:16 AM UTC-10, Cindy Hamilton wrote:
> On Sunday, April 23, 2017 at 12:53:01 PM UTC-4, dsi1 wrote:
>
> > Don't try to reason with these people. They don't take kindly to reason.
> > My guess is that they still take 5 hours to roast a turkey and hold
> > fondue parties. Obstinate and churlish, they are.
>
> Oh, gosh. I haven't had a fondue party in maybe 10 years. A good time
> was had by all.
>
> Mind you, we got pretty creative with the dipping sauces. IIRC,
> sriracha was involved in one of them.
>
> It takes about 4.5 hours for me to roast a turkey, because most
> of it is done at a pretty low temperature. Keeps the breast meat
> from drying out.
>
> Cindy Hamilton

It takes me about 100 minutes to roast a big turkey. When I started cooking
a turkey, I was puzzled at how fast it took compared to my mom's turkey.
These days I roast the thigh/legs separately from the bird at the same
temperature. If you take a temperature reading of the breast and the thighs
roasted this way, you'll find that the thighs are at a higher temperature
than the breast. It's an interesting phenomenon but what that means is that
the thighs and breast come out done at the same time. Traditionalists will
say that hacking the thighs off before roasting is unacceptable. Obviously,
I'm not a traditionalist.

==

I can't remember the last time I have cooked any bird whole, so you are not
alone. I am sure many people do though, because that is the traditional
way.



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

On Sunday, April 23, 2017 at 8:38:36 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, April 23, 2017 at 7:55:16 AM UTC-10, Cindy Hamilton wrote:
> > On Sunday, April 23, 2017 at 12:53:01 PM UTC-4, dsi1 wrote:
> >
> > > Don't try to reason with these people. They don't take kindly to reason.
> > > My guess is that they still take 5 hours to roast a turkey and hold
> > > fondue parties. Obstinate and churlish, they are.
> >
> > Oh, gosh. I haven't had a fondue party in maybe 10 years. A good time
> > was had by all.
> >
> > Mind you, we got pretty creative with the dipping sauces. IIRC,
> > sriracha was involved in one of them.
> >
> > It takes about 4.5 hours for me to roast a turkey, because most
> > of it is done at a pretty low temperature. Keeps the breast meat
> > from drying out.
> >
> > Cindy Hamilton
>
> It takes me about 100 minutes to roast a big turkey. When I started cooking
> a turkey, I was puzzled at how fast it took compared to my mom's turkey.
> These days I roast the thigh/legs separately from the bird at the same
> temperature. If you take a temperature reading of the breast and the thighs
> roasted this way, you'll find that the thighs are at a higher temperature
> than the breast. It's an interesting phenomenon but what that means is that
> the thighs and breast come out done at the same time. Traditionalists will
> say that hacking the thighs off before roasting is unacceptable. Obviously,
> I'm not a traditionalist.
>
> ==
>
> I can't remember the last time I have cooked any bird whole, so you are not
> alone. I am sure many people do though, because that is the traditional
> way.
>
>
>
> --
> http://www.helpforheroes.org.uk

If I could go back in time and roast a big bird for my mom, it would blow her mind! She was a most wonderful mom but that damn turkey of hers was as dry as prairie dust. My guess is most of the people here roast turkeys the same way they did 60 years ago. It was quite a good move on my part to just ignore the roasting instruction on the printed bag of the bird and do my own thing.