http://www.msn.com/en-us/foodanddrin...L&OCID=U457DHP
or
http://tinyurl.com/lo4dpeq

On Friday, April 21, 2017 at 9:01:06 AM UTC-10, U.S. Janet B. wrote:
> http://www.msn.com/en-us/foodanddrin...L&OCID=U457DHP
> or
> http://tinyurl.com/lo4dpeq

It's ridiculous alright - ridiculously amazing.

On Friday, April 21, 2017 at 12:01:06 PM UTC-7, U.S. Janet B. wrote:
> http://www.msn.com/en-us/foodanddrin...L&OCID=U457DHP
> or
> http://tinyurl.com/lo4dpeq

Looks good to me.

"U.S. Janet B." > wrote in message
news
>
> http://www.msn.com/en-us/foodanddrin...L&OCID=U457DHP
> or
> http://tinyurl.com/lo4dpeq



Looks mighty fine to me.

Cheri

On Friday, April 21, 2017 at 7:49:46 PM UTC-5, Cheri wrote:
>
> Looks mighty fine to me.
>
> Cheri
>
>
I read that yesterday and I wonder if it will fare
any better than her other restaurants?

I thought the menu I looked at was a bit expensive,
too.

On 4/21/2017 8:13 PM, Sqwertz wrote:
> On Fri, 21 Apr 2017 13:00:56 -0600, U.S. Janet B. wrote:
>
>> http://www.msn.com/en-us/foodanddrin...L&OCID=U457DHP
>> or
>> http://tinyurl.com/lo4dpeq
>
> And article that bitches about the menu, then posts a tiny picture of
> the menu that can't even be read.
>
(snippage)

What are you talking about? I could read the menu. It's the picture of
grinning Paula Deen that looks ridiculous.

Aside from having everything but the kitchen sink on that menu, there's
one glaring menu item I consider a mistake. Soft-shell crab should not
be used in Gumbo.

Soft-shell crab are only around for a few weeks. Very short seasoned.
Maybe she only plans to have that gumbo on the menu for a week or two,
before she can't get any more soft shell crabs. You can't force a crab
to moult, ya know.

Other than that, as long as I don't have to listen to her voice, doesn't
bother me.

Jill

On 4/21/2017 11:41 PM, Sqwertz wrote:
> On Fri, 21 Apr 2017 22:40:35 -0400, jmcquown wrote:
>
>> On 4/21/2017 8:13 PM, Sqwertz wrote:
>>> On Fri, 21 Apr 2017 13:00:56 -0600, U.S. Janet B. wrote:
>>>
>>>> http://www.msn.com/en-us/foodanddrin...L&OCID=U457DHP
>>>> or
>>>> http://tinyurl.com/lo4dpeq
>>>
>>> And article that bitches about the menu, then posts a tiny picture of
>>> the menu that can't even be read.
>>>
>> (snippage)
>>
>> What are you talking about?
>
> I'm talking about reading the menu, like I said. You can't read the
> descriptions. The resolution of the photo, even blown up, does not
> allow for reading the descriptions. You can only read the captions.
>
>> Aside from having everything but the kitchen sink on that menu,
>
> I hardly call 21 entrees "everything but the kitchen sink". Teh menu
> looks OK, from what we can see of it. Of course we can't tell shit
> about how anything is prepared without descriptions.
>
>> Soft-shell crab are only around for a few weeks. Very short seasoned.
>> Maybe she only plans to have that gumbo on the menu for a week or two,
>> before she can't get any more soft shell crabs. You can't force a crab
>> to moult, ya know.
>
> Now what are you talking about? Softshell crab freeze very well in
> that clamshell-under-cryovac packaging. I can get them year round.
> Plenty of restaurants have them on the menu year-round.
>
> -sw
>
I don't know frozen soft shelled crab. I don't buy frozen crab.

Jill

On Fri, 21 Apr 2017 19:13:02 -0500, Sqwertz >
wrote:

>On Fri, 21 Apr 2017 13:00:56 -0600, U.S. Janet B. wrote:
>
>> http://www.msn.com/en-us/foodanddrin...L&OCID=U457DHP
>> or
>> http://tinyurl.com/lo4dpeq
>
>And article that bitches about the menu, then posts a tiny picture of
>the menu that can't even be read.
>
>More 2nd grade reporting designed to attack her character rather than
>her food. They gave no examples of why they think the "menu is
>ridiculous". From what I can see of it, it looks like a typical
>southern restaurant menu. At least they could have made some snide
>comments about the color of the wait-staff.
>
>-sw

I posted the article as written because I thought some here might like
to know.
However, I was channel surfing the other day and I saw her on TV. I
expected a cooking show but instead she was on a show selling her
clothing line. So it appears that she is getting along fine and
keeping busy.
Janet US

> wrote in message
...
> On Friday, April 21, 2017 at 7:49:46 PM UTC-5, Cheri wrote:
>>
>> Looks mighty fine to me.
>>
>> Cheri
>>
>>
> I read that yesterday and I wonder if it will fare
> any better than her other restaurants?
>
> I thought the menu I looked at was a bit expensive,
> too.

I always heard that The Lady and Sons restaurant did very well but I don't
have firsthand knowledge of it.

Cheri

On 4/21/2017 11:41 PM, Sqwertz wrote:
> On Fri, 21 Apr 2017 22:40:35 -0400, jmcquown wrote:
>
>> On 4/21/2017 8:13 PM, Sqwertz wrote:
>>> On Fri, 21 Apr 2017 13:00:56 -0600, U.S. Janet B. wrote:
>>>
>>>> http://www.msn.com/en-us/foodanddrin...L&OCID=U457DHP
>>>> or
>>>> http://tinyurl.com/lo4dpeq
>>>
>>> And article that bitches about the menu, then posts a tiny picture of
>>> the menu that can't even be read.
>>>
>> (snippage)
>>
>> What are you talking about?
>
> I'm talking about reading the menu, like I said. You can't read the
> descriptions. The resolution of the photo, even blown up, does not
> allow for reading the descriptions. You can only read the captions.
>
>> Aside from having everything but the kitchen sink on that menu,
>
> I hardly call 21 entrees "everything but the kitchen sink". Teh menu
> looks OK, from what we can see of it. Of course we can't tell shit
> about how anything is prepared without descriptions.
>
>> Soft-shell crab are only around for a few weeks. Very short seasoned.
>> Maybe she only plans to have that gumbo on the menu for a week or two,
>> before she can't get any more soft shell crabs. You can't force a crab
>> to moult, ya know.
>
> Now what are you talking about? Softshell crab freeze very well in
> that clamshell-under-cryovac packaging. I can get them year round.
> Plenty of restaurants have them on the menu year-round.
>
> -sw
>
Sorry, but around here you don't buy frozen softshell crab. Get it
fresh, right off the boat, cook them while still alive. Usually pan
fried in lots of butter. I don't care what Paula Deen says, you don't
use them to make gumbo.

Jill

On 4/22/2017 11:38 AM, jmcquown wrote:
> Sorry, but around here you don't buy frozen softshell crab. Get it
> fresh, right off the boat, cook them while still alive.

Wrong Jill. Most restaurants use frozen soft shell crabs. They won't
tell you that but nothing wrong with frozen.

Also, you don't get soft shell crabs off the boat. Never ever.
Not to mention that YOU never go to the docks for off the boat seafood.

And also....crabs don't moult only for a few weeks. They all moult
several times a year, depending on food and temperature. There are fresh
soft shell all season long.

And also ALSO....you don't cook a softshell crab alive. Once they moult,
even waiting 10 minutes will give you a paper chewey skin.

In commercial world, the companies save peelers and watch them
constantly. Once they back out of shell, you kill them immediately
before the new shell even starts.

On Saturday, April 22, 2017 at 11:38:40 AM UTC-4, Jill McQuown wrote:
> On 4/21/2017 11:41 PM, Sqwertz wrote:
> > On Fri, 21 Apr 2017 22:40:35 -0400, jmcquown wrote:
> >
> >> On 4/21/2017 8:13 PM, Sqwertz wrote:
> >>> On Fri, 21 Apr 2017 13:00:56 -0600, U.S. Janet B. wrote:
> >>>
> >>>> http://www.msn.com/en-us/foodanddrin...L&OCID=U457DHP
> >>>> or
> >>>> http://tinyurl.com/lo4dpeq
> >>>
> >>> And article that bitches about the menu, then posts a tiny picture of
> >>> the menu that can't even be read.
> >>>
> >> (snippage)
> >>
> >> What are you talking about?
> >
> > I'm talking about reading the menu, like I said. You can't read the
> > descriptions. The resolution of the photo, even blown up, does not
> > allow for reading the descriptions. You can only read the captions.
> >
> >> Aside from having everything but the kitchen sink on that menu,
> >
> > I hardly call 21 entrees "everything but the kitchen sink". Teh menu
> > looks OK, from what we can see of it. Of course we can't tell shit
> > about how anything is prepared without descriptions.
> >
> >> Soft-shell crab are only around for a few weeks. Very short seasoned.
> >> Maybe she only plans to have that gumbo on the menu for a week or two,
> >> before she can't get any more soft shell crabs. You can't force a crab
> >> to moult, ya know.
> >
> > Now what are you talking about? Softshell crab freeze very well in
> > that clamshell-under-cryovac packaging. I can get them year round.
> > Plenty of restaurants have them on the menu year-round.
> >
> > -sw
> >
> Sorry, but around here you don't buy frozen softshell crab. Get it
> fresh, right off the boat, cook them while still alive. Usually pan
> fried in lots of butter. I don't care what Paula Deen says, you don't
> use them to make gumbo.

Around here, if you eat softshell crab, it's been frozen. We're
600 miles from the boat.

Cindy Hamilton

jmcquown wrote:
>
> Sorry, but around here you don't buy frozen softshell crab. Get it
> fresh, right off the boat, cook them while still alive.

No. heheh You are so wrong.

On Friday, April 21, 2017 at 9:01:06 AM UTC-10, U.S. Janet B. wrote:
> http://www.msn.com/en-us/foodanddrin...L&OCID=U457DHP
> or
> http://tinyurl.com/lo4dpeq

It looks like "ridiculous" is being used in an idiosyncratic way by the new generation and it means "totally awesome!"

On 4/22/2017 2:30 PM, Gary wrote:
> jmcquown wrote:
>>
>> Sorry, but around here you don't buy frozen softshell crab. Get it
>> fresh, right off the boat, cook them while still alive.
>
> No. heheh You are so wrong.
>
No, I'm not. I've seen many a Local (PBS) cooking shows that feature
area chefs cooking soft shelled crab. And yes, they are still alive
when they're tossed in a skillet and fried in butter. They're kept
cold, they're not frozen. But my local is not *your* local.

I certainly wouldn't be able to buy them that way. OTOH, soft shelled
crabs aren't all that great. The ones I've had still had bits of
exoskeleton. Way too crunchy for my taste. Kind of like the crunch of
eating shrimp tails.

Jill

On 2017-04-22, jmcquown > wrote:

> Kind of like the crunch of eating shrimp tails.

Hey! ....I love cooked shrimp tails. Eat 'em all the time.

Well, used to. I no longer eat seafood.

nb

On Sat, 22 Apr 2017 17:42:40 -0500, Sqwertz >
wrote:

>On Sat, 22 Apr 2017 16:04:15 -0400, jmcquown wrote:
>
>> On 4/22/2017 2:30 PM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> Sorry, but around here you don't buy frozen softshell crab. Get it
>>>> fresh, right off the boat, cook them while still alive.
>>>
>>> No. heheh You are so wrong.
>>>
>> No, I'm not. I've seen many a Local (PBS) cooking shows that feature
>> area chefs cooking soft shelled crab. And yes, they are still alive
>> when they're tossed in a skillet and fried in butter.
>
>But there's no way a restaurant could have that on the menu. They'd
>have patrons waiting (and waiting) for crabs for molt.
>
>It would even be hard for a grocer or fishmonger to sell them freshly
>dead in any quantity since waiting for them to molt is a waiting game
>and the quality goes downhill within hours of being killed.
>
>-sw

perhaps that is the ridiculous part of the menu
Janet US

On Sat, 22 Apr 2017 17:51:23 -0500, Sqwertz >
wrote:

>On Fri, 21 Apr 2017 22:58:50 -0600, U.S. Janet B. wrote:
>
>> On Fri, 21 Apr 2017 19:13:02 -0500, Sqwertz >
>> wrote:
>>
>>>On Fri, 21 Apr 2017 13:00:56 -0600, U.S. Janet B. wrote:
>>>
>>>> http://www.msn.com/en-us/foodanddrin...L&OCID=U457DHP
>>>> or
>>>> http://tinyurl.com/lo4dpeq
>>>
>>>And article that bitches about the menu, then posts a tiny picture of
>>>the menu that can't even be read.
>>>
>>>More 2nd grade reporting designed to attack her character rather than
>>>her food. They gave no examples of why they think the "menu is
>>>ridiculous". From what I can see of it, it looks like a typical
>>>southern restaurant menu. At least they could have made some snide
>>>comments about the color of the wait-staff.
>>
>> I posted the article as written because I thought some here might like
>> to know.
>
>I'm not trying to shoot the messenger or Paula Deen herself (even
>though she bugs the shit out of me). Just saying that the article was
>unfair.
>
>ObFood: Pastrami reuben for lunch. Jarlsberg cheese, home made
>Russian dressing, home made spicy sauerkraut, on grilled bauernbrot
>German rye bread.
>
>https://www.flickr.com/photos/sqwert...ream/lightbox/
>
>-sw

I was reading some articles about the Drummond family (The Pioneer
Woman). The women that wrote those articles were bitchy and their
jealousy was hanging out all over. I guess because the family is the
17th largest landowner in the US and pretty darn wealthy as a family
and Pioneer Woman herself pulls in millions.
Janet US

On Fri, 21 Apr 2017 12:31:18 -0700 (PDT), dsi1 >
wrote:

> On Friday, April 21, 2017 at 9:01:06 AM UTC-10, U.S. Janet B. wrote:
> > http://www.msn.com/en-us/foodanddrin...L&OCID=U457DHP
> > or
> > http://tinyurl.com/lo4dpeq
>
> It's ridiculous alright - ridiculously amazing.

I was thinking that it's not my kind of food, but it looked like it
would appeal to a lot of people.


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

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

> I was reading some articles about the Drummond family (The Pioneer
> Woman). The women that wrote those articles were bitchy and their
> jealousy was hanging out all over. I guess because the family is the
> 17th largest landowner in the US and pretty darn wealthy as a family
> and Pioneer Woman herself pulls in millions.
> Janet US


I wish I had her set up with cooking. Love it all. Seems to have really nice
husband and kids and a really nice lifestyle.

Cheri

On Sat, 22 Apr 2017 20:55:40 -0700, "Cheri" >
wrote:

> I wish I had her set up with cooking. Love it all.

I want her professional style oven. The Chew has one too. There are
several brands, some more expensive than others - and none are cheap
or even approaching reasonable. It doesn't matter anyway. I want the
double oven with French doors on top, single door on the bottom, but
they're too wide for the cabinet - so problem solved. It's look and
lust for me.

https://blog.yaleappliance.com/hs-fs...=1488481090531


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

On 4/22/2017 4:04 PM, jmcquown wrote:
> soft shelled
> crabs aren't all that great. The ones I've had still had bits of
> exoskeleton. Way too crunchy for my taste. Kind of like the crunch of
> eating shrimp tails.

That's why restaurants so rarely have fresh soft shell. What you ate was
not a soft shell crab. It's known as a paper-shell crab and not so good.

That didn't "still have bit of exoskeleton." That was a soft shell that
stayed alive too long. What you crunched on was the new shell forming.

You got ripped off paying for a soft-shell crab meal if that's what you ate.