On 7/5/2017 2:49 AM, Ophelia wrote:
> I don't know what happened to Lucretia. She used to be really nice

She still is. Just having some misunderstandings with a few others and
an ongoing feud with cshenk.

Remain her friend. She's cool. seriously! :-D

"Gary" wrote in message news
On 7/5/2017 2:49 AM, Ophelia wrote:
> I don't know what happened to Lucretia. She used to be really nice

She still is. Just having some misunderstandings with a few others and
an ongoing feud with cshenk.

Remain her friend. She's cool. seriously! :-D

==

I don't think so. She accused me of dumping her??? Huh she dumped on my
big time and ended up in my bin!

It is remarks like that make me realise it is better not.

Now, I have no wish to discuss this further.






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

On 7/5/2017 11:52 AM, Ophelia wrote:
> "Gary" wrote in message news >
> On 7/5/2017 2:49 AM, Ophelia wrote:
>> I don't know what happened to Lucretia. She used to be really nice
>
> She still is. Just having some misunderstandings with a few others and
> an ongoing feud with cshenk.
>
> Remain her friend. She's cool. seriously! :-D
>
> ==
>
> I don't think so. She accused me of dumping her??? Huh she dumped on
> my big time and ended up in my bin!
>
> It is remarks like that make me realise it is better not.
>
> Now, I have no wish to discuss this further.

Wow...seriously? Best that you dump me too then. You are not the nice
person that I thought you were. You occasionally indicate a very evil
streak. You've even totally freaked when JanetUK just mentions something
to you. She teases many here but one mention of you and you go
ballistic. You might want to add me to your KF. I will always remember
your friendly side and will try to forget your dark side.

Most people here have to "run the gauntlet" and get picked on
occasionally. You either run away or stand fast and fight back. People
here that use a killfile are babies that just can't deal with real life.

If you need a KF, just run with hands over butt and hope facebook RFC
will welcome you. It's so much safer there.

On 7/5/2017 10:54 AM, Wayne Boatwright wrote:
> On Wed 05 Jul 2017 07:41:48a, Ophelia told us...
>
>> "Gary" wrote in message news >>
>> On 7/5/2017 4:26 AM, Ophelia wrote:
>>> I had never hear of Salisbury steak until I came here and I
>>> followed a recipe they posted, but it didn't have soup and
>>> ketchup in it
>>
>> As I still work full time and don't have time for home-cooking
>> everything, I usually keep a few commercial frozen meals in my
>> freezer.
>>
>> Not all are good but some are.
>> One regular thing I keep is a "Michelina's Salisbury Steak with
>> mashed potatoes and gravy" They do a good job with that and I eat
>> that occasionally. Just add one ear of fresh corn (cut off cob)
>> and a piece of regular or rye toast and you have a full meal.
>>
>> While others might shutter at the thought, I like that meal. Not
>> all frozen meals are bad ones.
>> ==
>>
>> Fine but what are the Salisbury steaks made with?
>
> Generally, some grade of ground beef, or mince as you call it.
>
>

Not that simple. Salisbury is a town in CT. The beef used in Salisbury
steak has to come from cows raised in the town. The calves can be moved
to either Salisbury MD or Salisbury MA but has to be done in the first
year.

I can't find a cite for that right now, but I'm pretty sure it is true
or I'd not say it. Trust me.

On 7/5/2017 10:04 AM, Gary wrote:
> On 7/4/2017 7:32 PM, Terry Coombs wrote:
>> My motto : Illegitemi non carborundum , which means "Don't let the
>> *******s grind you down ." . Another , stolen from the Moody Blues :
>> "Face piles of trials with smiles .
>
> I like your stolen Moody Blues line but the best part for me is the
> line that comes before.
>
> "Breathe deep the gathering gloom" "Face piles of trials with smiles."
>
> Gary (an old Moody Blues fan)
> I still have many of their LPs.
>
>
>
>
>
>
Watch lights fade from every room ... bedsitter people look back and
lament , another days useless energy spent ... ... live hand in hand and
together we will stand On The Threshold of a Dream .

I still have *ALL* their LP's ... except a couple that I have on reel
to reel . We finally have room to set up my "old" stereo , including a
JVC direct drive turntable and a Toshiba reel to reel playing thru a
Pioneer SX6 receiver . Even youtube sounds better comin' outta those
Kenwood 12" woofers .

--

Snag

On 2017-07-05 12:28 PM, Gary wrote:

> Wow...seriously? Best that you dump me too then. You are not the nice
> person that I thought you were. You occasionally indicate a very evil
> streak. You've even totally freaked when JanetUK just mentions something
> to you. She teases many here but one mention of you and you go
> ballistic. You might want to add me to your KF. I will always remember
> your friendly side and will try to forget your dark side.
>
> Most people here have to "run the gauntlet" and get picked on
> occasionally. You either run away or stand fast and fight back. People
> here that use a killfile are babies that just can't deal with real life.

Poppycock. Filters are a great way to skip the worst of the bullshit. It
saves the user the frustration of dealing with contemptiblly
belligerent fools and the amazingly idiotic compulsive posters.


> If you need a KF, just run with hands over butt and hope facebook RFC
> will welcome you. It's so much safer there.

It is so much easier to use a filter and avoid the 50 or more posts that
some people make. It can also cut out the 50 replies from those who
compulsively reply to everything. It removes some of the regular trolls.

"Gary" wrote in message news


Wow...seriously? Best that you dump me too then.

==

As you wish.

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

On 2017-07-05 1:01 PM, Ed Pawlowski wrote:

>> Generally, some grade of ground beef, or mince as you call it.
>>
>>
>
> Not that simple. Salisbury is a town in CT. The beef used in Salisbury
> steak has to come from cows raised in the town. The calves can be moved
> to either Salisbury MD or Salisbury MA but has to be done in the first
> year.
>
> I can't find a cite for that right now, but I'm pretty sure it is true
> or I'd not say it. Trust me.


According to Wikipedia, it was named for a military doctor by that name.
He thought it was a health food.

"Dave Smith" > wrote in message
...

> Poppycock. Filters are a great way to skip the worst of the bullshit. It
> saves the user the frustration of dealing with contemptiblly belligerent
> fools and the amazingly idiotic compulsive posters.

I will grant that YOU would be the expert on " contemptiblly <sic>
belligerent fools and the amazingly idiotic compulsive posters" with your
endless whining posts.

Cheri

On Tuesday, July 4, 2017 at 9:20:09 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, July 4, 2017 at 2:29:42 AM UTC-10, Terry Coombs wrote:
> > On 7/4/2017 12:00 AM, U.S. Janet B. wrote:
> > > On Mon, 3 Jul 2017 22:19:01 -0500, Terry Coombs >
> > > wrote:
> > >
> > >> But several here will recognize my name from other groups . I came
> > >> looking for a baking group , found this one after determining the
> > >> baking
> > >> group I found hasn't had a new post since last year ...
> > >>
> > >> I was looking for some advice about whole wheat bread , ended up
> > >> making a couple of batches of "half-wheat" instead . I subbed about
> > >> half
> > >> of the white flour in my favorite bread recipe with stone ground wheat
> > >> flour , and it turned out pretty good . I also had to add a couple of
> > >> tablespoons extra water to get the right consistency .
> > >>
> > >> I do most of the cooking here , and am always on the lookout for
> > >> something new ... in particular , the wife has had a recommendation to
> > >> get more fiber in her diet (that's why the half-wheat bread) , and I'll
> > >> be looking for dishes that will help with that . Beans are a good
> > >> source
> > >> of fiber , but there are only so many ways you can cook beans ...
> > >>
> > >> --
> > >>
> > >> Snag
> > >>
> > > get help with this at alt.bread.recipes. This is not a recipe
> > > exchange group. It is a group that is meant to share and help each
> > > other. Not a very busy group in the summer.
> > > Janet US
> >
> > I believe you're wrong ... I've seen several posts with recipes . But
> > I will check out the alt.bread group . I wasn't looking for bread
> > recipes in particular , just about anything goes here except for corn ,
> > the wife usually has a bad reaction to corn products .
> >
> > A recipe :
> >
> > Hamburger steak with mushroom gravy
> >
> > 2 1/3 lb 80/20 patties
> >
> > 1 can mushrooms with juice
> >
> > 1 can beef broth (or boullion and water)
> >
> > 1/4 cup flour
> >
> > salt/pepper/garlic and onion powder to taste
> >
> > Season the patties (over-season a bit , this will also season the
> > gravy) and sear at medium high heat until well browned on both sides .
> > Add mushrooms with juice to pan , stir to mix sear products , add 3/4 of
> > the broth . Simmer until meat is well done . Mix flour with reserved
> > broth and add to the pan , simmer until thickened .
> >
> > I usually serve this with smashed (not whipped...) potatoes and
> > either a side veggie or a salad . Last night it was fresh carrots cooked
> > just until crispy/tender .
> >
> > --
> >
> > Snag
>
> Strangely enough, hamburger steak is a very popular dish in Japan and
> Hawaii. I can order one in most plate lunch places.
>
> http://www.tastyislandhawaii.com/ima...rger_steak.jpg
> =
>
>
> Is 'hamburger' steak the same as Salisbury steak? I have made those and D
> loves them!
>
>
> --
> http://www.helpforheroes.org.uk

I believe that to be the case. These days, it's mostly a higher class way saying hamburger steak. The folks in Salisbury might disagree but there's nothing they can do about it so they're just out of luck in the matter.

On Tuesday, July 4, 2017 at 2:21:35 PM UTC-10, Julie Bove wrote:
> "dsi1" <dsi1yahoo.com> wrote in message
> ...
> > On Tuesday, July 4, 2017 at 2:29:42 AM UTC-10, Terry Coombs wrote:
> >> On 7/4/2017 12:00 AM, U.S. Janet B. wrote:
> >> > On Mon, 3 Jul 2017 22:19:01 -0500, Terry Coombs >
> >> > wrote:
> >> >
> >> >> But several here will recognize my name from other groups . I came
> >> >> looking for a baking group , found this one after determining the
> >> >> baking
> >> >> group I found hasn't had a new post since last year ...
> >> >>
> >> >> I was looking for some advice about whole wheat bread , ended up
> >> >> making a couple of batches of "half-wheat" instead . I subbed about
> >> >> half
> >> >> of the white flour in my favorite bread recipe with stone ground wheat
> >> >> flour , and it turned out pretty good . I also had to add a couple of
> >> >> tablespoons extra water to get the right consistency .
> >> >>
> >> >> I do most of the cooking here , and am always on the lookout for
> >> >> something new ... in particular , the wife has had a recommendation to
> >> >> get more fiber in her diet (that's why the half-wheat bread) , and
> >> >> I'll
> >> >> be looking for dishes that will help with that . Beans are a good
> >> >> source
> >> >> of fiber , but there are only so many ways you can cook beans ...
> >> >>
> >> >> --
> >> >>
> >> >> Snag
> >> >>
> >> > get help with this at alt.bread.recipes. This is not a recipe
> >> > exchange group. It is a group that is meant to share and help each
> >> > other. Not a very busy group in the summer.
> >> > Janet US
> >>
> >> I believe you're wrong ... I've seen several posts with recipes . But
> >> I will check out the alt.bread group . I wasn't looking for bread
> >> recipes in particular , just about anything goes here except for corn ,
> >> the wife usually has a bad reaction to corn products .
> >>
> >> A recipe :
> >>
> >> Hamburger steak with mushroom gravy
> >>
> >> 2 1/3 lb 80/20 patties
> >>
> >> 1 can mushrooms with juice
> >>
> >> 1 can beef broth (or boullion and water)
> >>
> >> 1/4 cup flour
> >>
> >> salt/pepper/garlic and onion powder to taste
> >>
> >> Season the patties (over-season a bit , this will also season the
> >> gravy) and sear at medium high heat until well browned on both sides .
> >> Add mushrooms with juice to pan , stir to mix sear products , add 3/4 of
> >> the broth . Simmer until meat is well done . Mix flour with reserved
> >> broth and add to the pan , simmer until thickened .
> >>
> >> I usually serve this with smashed (not whipped...) potatoes and
> >> either a side veggie or a salad . Last night it was fresh carrots cooked
> >> just until crispy/tender .
> >>
> >> --
> >>
> >> Snag
> >
> > Strangely enough, hamburger steak is a very popular dish in Japan and
> > Hawaii. I can order one in most plate lunch places.
> >
> > http://www.tastyislandhawaii.com/ima...rger_steak.jpg
>
> Oooh! I didn't know that.

I could eat one of these. That might be a little difficult though.

https://www.youtube.com/watch?v=nImdDyO30pI

On Wednesday, July 5, 2017 at 1:47:06 PM UTC-4, Dave Smith wrote:
> On 2017-07-05 1:01 PM, Ed Pawlowski wrote:
>
> >> Generally, some grade of ground beef, or mince as you call it.
> >>
> >>
> >
> > Not that simple. Salisbury is a town in CT. The beef used in Salisbury
> > steak has to come from cows raised in the town. The calves can be moved
> > to either Salisbury MD or Salisbury MA but has to be done in the first
> > year.
> >
> > I can't find a cite for that right now, but I'm pretty sure it is true
> > or I'd not say it. Trust me.
>
>
> According to Wikipedia, it was named for a military doctor by that name.
> He thought it was a health food.

It's no wonder people think we have no sense of humor here.

I like Ed's story better.

Cindy Hamilton

"dsi1" wrote in message
...

On Tuesday, July 4, 2017 at 9:20:09 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, July 4, 2017 at 2:29:42 AM UTC-10, Terry Coombs wrote:
> > On 7/4/2017 12:00 AM, U.S. Janet B. wrote:
> > > On Mon, 3 Jul 2017 22:19:01 -0500, Terry Coombs >
> > > wrote:
> > >
> > >> But several here will recognize my name from other groups . I came
> > >> looking for a baking group , found this one after determining the
> > >> baking
> > >> group I found hasn't had a new post since last year ...
> > >>
> > >> I was looking for some advice about whole wheat bread , ended up
> > >> making a couple of batches of "half-wheat" instead . I subbed about
> > >> half
> > >> of the white flour in my favorite bread recipe with stone ground
> > >> wheat
> > >> flour , and it turned out pretty good . I also had to add a couple of
> > >> tablespoons extra water to get the right consistency .
> > >>
> > >> I do most of the cooking here , and am always on the lookout for
> > >> something new ... in particular , the wife has had a recommendation
> > >> to
> > >> get more fiber in her diet (that's why the half-wheat bread) , and
> > >> I'll
> > >> be looking for dishes that will help with that . Beans are a good
> > >> source
> > >> of fiber , but there are only so many ways you can cook beans ...
> > >>
> > >> --
> > >>
> > >> Snag
> > >>
> > > get help with this at alt.bread.recipes. This is not a recipe
> > > exchange group. It is a group that is meant to share and help each
> > > other. Not a very busy group in the summer.
> > > Janet US
> >
> > I believe you're wrong ... I've seen several posts with recipes . But
> > I will check out the alt.bread group . I wasn't looking for bread
> > recipes in particular , just about anything goes here except for corn ,
> > the wife usually has a bad reaction to corn products .
> >
> > A recipe :
> >
> > Hamburger steak with mushroom gravy
> >
> > 2 1/3 lb 80/20 patties
> >
> > 1 can mushrooms with juice
> >
> > 1 can beef broth (or boullion and water)
> >
> > 1/4 cup flour
> >
> > salt/pepper/garlic and onion powder to taste
> >
> > Season the patties (over-season a bit , this will also season the
> > gravy) and sear at medium high heat until well browned on both sides .
> > Add mushrooms with juice to pan , stir to mix sear products , add 3/4 of
> > the broth . Simmer until meat is well done . Mix flour with reserved
> > broth and add to the pan , simmer until thickened .
> >
> > I usually serve this with smashed (not whipped...) potatoes and
> > either a side veggie or a salad . Last night it was fresh carrots cooked
> > just until crispy/tender .
> >
> > --
> >
> > Snag
>
> Strangely enough, hamburger steak is a very popular dish in Japan and
> Hawaii. I can order one in most plate lunch places.
>
> http://www.tastyislandhawaii.com/ima...rger_steak.jpg
> =
>
>
> Is 'hamburger' steak the same as Salisbury steak? I have made those and D
> loves them!
>
>
> --
> http://www.helpforheroes.org.uk

I believe that to be the case. These days, it's mostly a higher class way
saying hamburger steak. The folks in Salisbury might disagree but there's
nothing they can do about it so they're just out of luck in the matter.

==

Thanks for that)



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

"Cindy Hamilton" wrote in message
...

On Wednesday, July 5, 2017 at 1:47:06 PM UTC-4, Dave Smith wrote:
> On 2017-07-05 1:01 PM, Ed Pawlowski wrote:
>
> >> Generally, some grade of ground beef, or mince as you call it.
> >>
> >>
> >
> > Not that simple. Salisbury is a town in CT. The beef used in Salisbury
> > steak has to come from cows raised in the town. The calves can be moved
> > to either Salisbury MD or Salisbury MA but has to be done in the first
> > year.
> >
> > I can't find a cite for that right now, but I'm pretty sure it is true
> > or I'd not say it. Trust me.
>
>
> According to Wikipedia, it was named for a military doctor by that name.
> He thought it was a health food.

It's no wonder people think we have no sense of humor here.

I like Ed's story better.

Cindy Hamilton

===

Me too ... <g>



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

On Wed, 5 Jul 2017 11:24:09 -0400, Gary > wrote:

>On 7/4/2017 9:45 PM, John Kuthe wrote:
>> On Monday, July 3, 2017 at 10:54:49 PM UTC-5, Bruce wrote:
>> ...
>>> On a side note, I just learnt that avocados are high in fiber.
>>
>> I took a 3 credit college course in Nutrition as a prereq for nursing school and avocados are the top of the list in both good and bad nutrients. Avocados are truly a superfood.
>>
>
>OK folks....since John mentioned avacados. Can someone please tell me
>how to pick good ones? A full article in my newspaper said it all but I
>lost it.
>
>I often have avacodos on sale (or so). I do like the things but I have
>no idea how to tell which to buy and even if they need to sit for a few
>days, when to finally use.
>
>Serious question. I would buy them more often but I have no clue as to
>when ripe to use.

The ones from our tree need to have some give when you squeeze them to
be ripe. The more give, the riper. Don't buy them when they have a lot
of give, unless you can eat them right away.

"Ophelia" > wrote in message
...
> "Julie Bove" wrote in message news >
>
> "Ophelia" > wrote in message
> ...
>
>> ==
>>
>> So just like a hamburger but bigger? I learned about Salisbury steaks
>> here
>> btw
>
> No, because a hamburger is served on a bun. This is like the patty but
> made
> into an oval shape and is often served with mushrooms, grilled onions,
> and/or gravy. Usually mashed potatoes on the side but I have seen it
> served
> with rice or French fries.
> ===
>
> Yes, I understood that, but basically it is the same recipe as a hamburger
> even though it is served differently (and shaped differently) yes?
>
> Does hamburger have bread crumbs added? My Salisbury steak recipes does.
>
> Heh I will get the hang of all this one day <g>

Nothing added to hamburger steak but seasonings.

"Gary" > wrote in message
news
> On 7/4/2017 8:15 PM, Julie Bove wrote:
>>
>> "cshenk" wrote:
>>> I am glad to have you back.
>>
>> Thanks.
>
> I'm glad to see you come back too, Julie. You are "family." Don't let the
> dickheads that constantly pick on you run you off.

Thanks.

On 2017-07-05 11:24 AM, Gary wrote:

> OK folks....since John mentioned avacados. Can someone please tell me
> how to pick good ones? A full article in my newspaper said it all but I
> lost it.
>
> I often have avacodos on sale (or so). I do like the things but I have
> no idea how to tell which to buy and even if they need to sit for a few
> days, when to finally use.
>
> Serious question. I would buy them more often but I have no clue as to
> when ripe to use.

It depends a bit on what you want to do with them and when you plan to
eat them. When they are green the flesh is pale and hard and they don't
have much flavor. When they get really dark they are soft and mush and
develop a bit of a bad taste. If you want to use them in salads you
should pick one that is starting to darken and give them a gentle
squeeze. If there is a bit of give it should be good. If you want to
make guacamole,get some that are darker and softer, but not too mushy.

On 2017-07-05 3:11 PM, Bruce wrote:
> On Wed, 5 Jul 2017 09:56:02 -0400, Ed Pawlowski > wrote:
>

>> Just abut everyone here should take a deep breath and assess how they
>> have been posting. Most people here have either snipped at someone of
>> have been snipped by someone.
>
> I've been the victim of both!


Snipped or sniped? You can hardly complain about having been sniped at
because the vast majority of your posts are snipes at others.

>
>> Civility is draining away.
>>
>> An infusion of new people would help, but just look at what happened
>> when a new guy did show up, though he was a little part of it too.
>
> No, he wasn't. He walked in and walked straight into Janet US. Talk
> about bad luck.
>
>> The different personalities is what make a group like this interesting
>> but when the insults and derogatory comments start, it just goes into
>> the dumper. My guess is that in person, this would be a great group of
>> people but on the keyboard, civility comes in second toan off hand dig.


>
> Ok, what's an off hand dig?
>

Just about everything you post could be described as an off hand
dig..... a cheap shot.

On Wed, 5 Jul 2017 15:33:59 -0400, Dave Smith
> wrote:

>On 2017-07-05 3:11 PM, Bruce wrote:
>> On Wed, 5 Jul 2017 09:56:02 -0400, Ed Pawlowski > wrote:
>>
>
>>> Just abut everyone here should take a deep breath and assess how they
>>> have been posting. Most people here have either snipped at someone of
>>> have been snipped by someone.
>>
>> I've been the victim of both!
>
>Snipped or sniped? You can hardly complain about having been sniped at
>because the vast majority of your posts are snipes at others.

I was joking. Not that I expected you to understand that.

>> Ok, what's an off hand dig?
>>
>Just about everything you post could be described as an off hand
>dig..... a cheap shot.

Ok, you're sniping at me again! Really Dave, I'm getting tired of your
off hand digs.

Terry Coombs wrote in rec.food.cooking:

> On 7/4/2017 6:22 PM, cshenk wrote:
> > Terry Coombs wrote in rec.food.cooking:

> We used to get a high fiber spaghetti , but Wm doesn't carry it any
> more . Neither does the other grocery store here - small town USA has
> many pluses , and some minuses too . We'll have to see if we can find
> some next time we go to a Big City ... got a recipe for that honey
> dressing ? I have about 8 1/2 gallons of honey on the shelf ... I'm a
> beekeeper too .
>
> --
>
> Snag

I
m behind on some other stuff for you (back to the work grind here) ut I
pulled out some of the honey recipes for dressing that I use. These
give you the main 4 themes to them that I use.



MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chili's Honey Mustard
Categories: Salad, Dressing
Yield: 1 Servings

1/4 c Honey
1/4 c Dijon mustard
1/4 c Red wine vinegar
1/2 Lemon juiced or just lemon
-juice
1/2 ts Freshly ground pepper or
-regular
1/2 ts Worcestershire sauce
1 Garlic clove minced
3/4 c Olive oil

mix honey and mustard in lidded jar. Add remaining ingredients and
shake vigorously. It is very good.

Source: Chef's Secret

MasterCook formatted by Martha Hicks using Buster 2.0d.

Posted to MC-Recipe Digest by "Mega-bytes" >
on Mar 8, 1998

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Hoisin Honey Mustard Vinaigrette, Pk
Categories: Salads, Salad, Dressing
Yield: 1 Servings

1 c Apple cider vinegar
2 tb Hoisin sauce; or to taste
2 ts Honey
4 ts Stoneground mustard; or of
-choice

Put all ingredients in a small bowl. Cream together until well
blended.

Notes: I have used different types of vinegar when looking for a
different taste and it turns out great.

Recipe by: Old scrape of paper

Posted to MC-Recipe Digest by Barb at PK > on May 3,
1998

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Honey-Lime Salad Dressing
Categories: Dressing
Yield: 6 Servings

1 Egg; beaten
1/4 c Lime juice
1 ts Grated lime rind
1/2 c Honey
1/8 ts Salt
1/8 ts Ground mace
1 c Commercial sour cream

Combine egg, lime juice, grated lime rind, and honey in saucepan;
cook over low heat until thickened, stirring con stantly. Add salt
and mace; cool. Fold in sour cream; chill. Yield: 1-1/2 cups.

From <The Progressive Farmer's Southern Country Cookbook>, by the
editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Honey-Yogurt Dressing
Categories: Dressing
Yield: 1 Servings

1/4 c Firm Tofu Drained
2 tb Lemon Juice
2 tb Honey
1/2 ts Ground Cumin
1/4 ts Salt
1/4 c Plain Yogurt

Combine All Ingredients Except Yogurt in Food Processor. Cover &
Process Until Smooth. Place in A Bowl. Add Yogurt, Stirring Well.
Cover & Chill.
(Fat 0.3, Chol. 0)

MMMMM


--

On 7/4/2017 9:38 AM, Boron Elgar wrote:
> On Tue, 4 Jul 2017 07:33:40 -0500, Terry Coombs >
> wrote:
>
>> I don't get "directed" anywhere though I do appreciate suggestions .
>
> You were offered a suggestion by Janet as to the best group to find
> answers to the bread question you raised. You are not a newcomer to
> Usenet and have been posting for ages. You understand how it works.
> What's your problem?
>
I seem to remember someone with the nickname "snag" (not "hag") from a
long time ago. The name Terry Coombs is somewhat familiar, too.

Jill

On Wednesday, July 5, 2017 at 8:43:37 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, July 4, 2017 at 9:20:09 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Tuesday, July 4, 2017 at 2:29:42 AM UTC-10, Terry Coombs wrote:
> > > On 7/4/2017 12:00 AM, U.S. Janet B. wrote:
> > > > On Mon, 3 Jul 2017 22:19:01 -0500, Terry Coombs >
> > > > wrote:
> > > >
> > > >> But several here will recognize my name from other groups . I came
> > > >> looking for a baking group , found this one after determining the
> > > >> baking
> > > >> group I found hasn't had a new post since last year ...
> > > >>
> > > >> I was looking for some advice about whole wheat bread , ended up
> > > >> making a couple of batches of "half-wheat" instead . I subbed about
> > > >> half
> > > >> of the white flour in my favorite bread recipe with stone ground
> > > >> wheat
> > > >> flour , and it turned out pretty good . I also had to add a couple of
> > > >> tablespoons extra water to get the right consistency .
> > > >>
> > > >> I do most of the cooking here , and am always on the lookout for
> > > >> something new ... in particular , the wife has had a recommendation
> > > >> to
> > > >> get more fiber in her diet (that's why the half-wheat bread) , and
> > > >> I'll
> > > >> be looking for dishes that will help with that . Beans are a good
> > > >> source
> > > >> of fiber , but there are only so many ways you can cook beans ...
> > > >>
> > > >> --
> > > >>
> > > >> Snag
> > > >>
> > > > get help with this at alt.bread.recipes. This is not a recipe
> > > > exchange group. It is a group that is meant to share and help each
> > > > other. Not a very busy group in the summer.
> > > > Janet US
> > >
> > > I believe you're wrong ... I've seen several posts with recipes . But
> > > I will check out the alt.bread group . I wasn't looking for bread
> > > recipes in particular , just about anything goes here except for corn ,
> > > the wife usually has a bad reaction to corn products .
> > >
> > > A recipe :
> > >
> > > Hamburger steak with mushroom gravy
> > >
> > > 2 1/3 lb 80/20 patties
> > >
> > > 1 can mushrooms with juice
> > >
> > > 1 can beef broth (or boullion and water)
> > >
> > > 1/4 cup flour
> > >
> > > salt/pepper/garlic and onion powder to taste
> > >
> > > Season the patties (over-season a bit , this will also season the
> > > gravy) and sear at medium high heat until well browned on both sides ..
> > > Add mushrooms with juice to pan , stir to mix sear products , add 3/4 of
> > > the broth . Simmer until meat is well done . Mix flour with reserved
> > > broth and add to the pan , simmer until thickened .
> > >
> > > I usually serve this with smashed (not whipped...) potatoes and
> > > either a side veggie or a salad . Last night it was fresh carrots cooked
> > > just until crispy/tender .
> > >
> > > --
> > >
> > > Snag
> >
> > Strangely enough, hamburger steak is a very popular dish in Japan and
> > Hawaii. I can order one in most plate lunch places.
> >
> > http://www.tastyislandhawaii.com/ima...rger_steak.jpg
> > =
> >
> >
> > Is 'hamburger' steak the same as Salisbury steak? I have made those and D
> > loves them!
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I believe that to be the case. These days, it's mostly a higher class way
> saying hamburger steak. The folks in Salisbury might disagree but there's
> nothing they can do about it so they're just out of luck in the matter.
>
> ==
>
> Thanks for that)
>
>
>
> --
> http://www.helpforheroes.org.uk

Some folks think that these things - whatever they're called - should be made without bread crumbs. I don't call it "Salisbury steak" because that has a pretentious feel to me.

I like to make hamburger steak the Japanese way - sorta. This involves using breadcrumbs and caramelized onions. The onions I use are just dehydrated onions. I don't go real Japanese though because they use eggs, milk, and nutmeg. I guess a person from Japan would think my cooking sucks.

On 7/5/2017 6:35 PM, jmcquown wrote:
> On 7/4/2017 9:38 AM, Boron Elgar wrote:
>> On Tue, 4 Jul 2017 07:33:40 -0500, Terry Coombs >
>> wrote:
>>
>>> I don't get "directed" anywhere though I do appreciate suggestions .
>>
>> You were offered a suggestion by Janet as to the best group to find
>> answers to the bread question you raised. You are not a newcomer to
>> Usenet and have been posting for ages. You understand how it works.
>> What's your problem?
>>
> I seem to remember someone with the nickname "snag" (not "hag") from a
> long time ago. The name Terry Coombs is somewhat familiar, too.
>
> Jill

I've been posting on usenet for nearly 20 years now , you may have
participated in a newsgroup I did , maybe saw my name on a cross post
.... I've been mostly involved with motorcycle and metalworking groups ,
couple of years ago started posting in a couple of gardening groups , a
home repair and a survival group .

--

Snag

In article >,
Terry Coombs > wrote:
> But several here will recognize my name from other groups . I came
>looking for a baking group , found this one after determining the baking
>group I found hasn't had a new post since last year ...
>
See. Usenet DOES still exist. Even if all the same old people are using
it. I recognize Snag from rec.motorcycles.harley and note that he still
posts there too.

-ray (sometimes FXDLRay)

"dsi1" wrote in message
...

On Wednesday, July 5, 2017 at 8:43:37 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, July 4, 2017 at 9:20:09 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Tuesday, July 4, 2017 at 2:29:42 AM UTC-10, Terry Coombs wrote:
> > > On 7/4/2017 12:00 AM, U.S. Janet B. wrote:
> > > > On Mon, 3 Jul 2017 22:19:01 -0500, Terry Coombs >
> > > > wrote:
> > > >
> > > >> But several here will recognize my name from other groups . I
> > > >> came
> > > >> looking for a baking group , found this one after determining the
> > > >> baking
> > > >> group I found hasn't had a new post since last year ...
> > > >>
> > > >> I was looking for some advice about whole wheat bread , ended up
> > > >> making a couple of batches of "half-wheat" instead . I subbed about
> > > >> half
> > > >> of the white flour in my favorite bread recipe with stone ground
> > > >> wheat
> > > >> flour , and it turned out pretty good . I also had to add a couple
> > > >> of
> > > >> tablespoons extra water to get the right consistency .
> > > >>
> > > >> I do most of the cooking here , and am always on the lookout for
> > > >> something new ... in particular , the wife has had a recommendation
> > > >> to
> > > >> get more fiber in her diet (that's why the half-wheat bread) , and
> > > >> I'll
> > > >> be looking for dishes that will help with that . Beans are a good
> > > >> source
> > > >> of fiber , but there are only so many ways you can cook beans ...
> > > >>
> > > >> --
> > > >>
> > > >> Snag
> > > >>
> > > > get help with this at alt.bread.recipes. This is not a recipe
> > > > exchange group. It is a group that is meant to share and help each
> > > > other. Not a very busy group in the summer.
> > > > Janet US
> > >
> > > I believe you're wrong ... I've seen several posts with recipes .
> > > But
> > > I will check out the alt.bread group . I wasn't looking for bread
> > > recipes in particular , just about anything goes here except for corn
> > > ,
> > > the wife usually has a bad reaction to corn products .
> > >
> > > A recipe :
> > >
> > > Hamburger steak with mushroom gravy
> > >
> > > 2 1/3 lb 80/20 patties
> > >
> > > 1 can mushrooms with juice
> > >
> > > 1 can beef broth (or boullion and water)
> > >
> > > 1/4 cup flour
> > >
> > > salt/pepper/garlic and onion powder to taste
> > >
> > > Season the patties (over-season a bit , this will also season the
> > > gravy) and sear at medium high heat until well browned on both sides .
> > > Add mushrooms with juice to pan , stir to mix sear products , add 3/4
> > > of
> > > the broth . Simmer until meat is well done . Mix flour with reserved
> > > broth and add to the pan , simmer until thickened .
> > >
> > > I usually serve this with smashed (not whipped...) potatoes and
> > > either a side veggie or a salad . Last night it was fresh carrots
> > > cooked
> > > just until crispy/tender .
> > >
> > > --
> > >
> > > Snag
> >
> > Strangely enough, hamburger steak is a very popular dish in Japan and
> > Hawaii. I can order one in most plate lunch places.
> >
> > http://www.tastyislandhawaii.com/ima...rger_steak.jpg
> > =
> >
> >
> > Is 'hamburger' steak the same as Salisbury steak? I have made those and
> > D
> > loves them!
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I believe that to be the case. These days, it's mostly a higher class way
> saying hamburger steak. The folks in Salisbury might disagree but there's
> nothing they can do about it so they're just out of luck in the matter.
>
> ==
>
> Thanks for that)
>
>
>
> --
> http://www.helpforheroes.org.uk

Some folks think that these things - whatever they're called - should be
made without bread crumbs. I don't call it "Salisbury steak" because that
has a pretentious feel to me.

I like to make hamburger steak the Japanese way - sorta. This involves using
breadcrumbs and caramelized onions. The onions I use are just dehydrated
onions. I don't go real Japanese though because they use eggs, milk, and
nutmeg. I guess a person from Japan would think my cooking sucks.

==

All down to preference I guess. TBH I don't fancy adding soup etc.


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

On 2017-07-06, Terry Coombs > wrote:

> I've been posting on usenet for nearly 20 years now , you may have
> participated in a newsgroup I did.....

Probably. I definitely recognize yer real name, though not the "snag"
part.

> ....I've been mostly involved with motorcycle and metalworking
> groups

Maybe that was it. Seems I've also been on Usenet fer 20 yrs, but my
memory of it is almost as dead as it is.

nb

Am Donnerstag, 6. Juli 2017 15:36:56 UTC+2 schrieb notbob:

> Maybe that was it. Seems I've also been on Usenet fer 20 yrs,

24, in our case (my husband and me).

> but my memory of it is almost as dead as it is.

Good times, met a lot of people all over Germany back then.
And I still make new friends this way, too.
Not all of them are still alive, but some of the others contacted me
over the last few months. :-)

Remember H. W. Hans Kuntze? He was a regular on de.rec.mampf and other
German cooking-groups, too... we were all shocked when we heard of his
demise...

Bye, Sanne.

On 2017-07-06, sanne > wrote:

> Good times, met a lot of people all over Germany back then.
> And I still make new friends this way, too.
> Not all of them are still alive, but some of the others contacted me
> over the last few months. :-)
>
> Remember H. W. Hans Kuntze? He was a regular on de.rec.mampf and other
> German cooking-groups, too... we were all shocked when we heard of his
> demise...

While I never participated in German cooking-groups, I can relate.
RFC usta be a thriving monster group. Still has a huge website:

<http://www.recfoodcooking.org/>

,,,,which now seems to be neglected.

Too many ppl have fled to "forums" cuz some authoritarian figure keeps the
trolls at bay. I prefer the "Wild West" approach, myself.

Welcome to what is left of rfc, Sanne.

nb

Terry Coombs wrote in rec.food.cooking:

> On 7/5/2017 6:35 PM, jmcquown wrote:
> > On 7/4/2017 9:38 AM, Boron Elgar wrote:
> > > On Tue, 4 Jul 2017 07:33:40 -0500, Terry Coombs >
> > > wrote:
> > >
> > > > I don't get "directed" anywhere though I do appreciate
> > > > suggestions .
> > >
> > > You were offered a suggestion by Janet as to the best group to
> > > find answers to the bread question you raised. You are not a
> > > newcomer to Usenet and have been posting for ages. You understand
> > > how it works. What's your problem?
> > >
> > I seem to remember someone with the nickname "snag" (not "hag")
> > from a long time ago. The name Terry Coombs is somewhat familiar,
> > too.
> >
> > Jill
>
> I've been posting on usenet for nearly 20 years now , you may have
> participated in a newsgroup I did , maybe saw my name on a cross post
> ... I've been mostly involved with motorcycle and metalworking groups
> , couple of years ago started posting in a couple of gardening groups
> , a home repair and a survival group .
>
> --
>
> Snag

I used to be in alt.home.repair but took a break from usenet and when I
came back, there was almost no home repair left in there.

--

On Thu, 06 Jul 2017 18:35:23 -0500, "cshenk" > wrote:

>Terry Coombs wrote in rec.food.cooking:
>
>> On 7/5/2017 6:35 PM, jmcquown wrote:
>> > On 7/4/2017 9:38 AM, Boron Elgar wrote:
>> > > On Tue, 4 Jul 2017 07:33:40 -0500, Terry Coombs >
>> > > wrote:
>> > >
>> > > > I don't get "directed" anywhere though I do appreciate
>> > > > suggestions .
>> > >
>> > > You were offered a suggestion by Janet as to the best group to
>> > > find answers to the bread question you raised. You are not a
>> > > newcomer to Usenet and have been posting for ages. You understand
>> > > how it works. What's your problem?
>> > >
>> > I seem to remember someone with the nickname "snag" (not "hag")
>> > from a long time ago. The name Terry Coombs is somewhat familiar,
>> > too.
>> >
>> > Jill
>>
>> I've been posting on usenet for nearly 20 years now , you may have
>> participated in a newsgroup I did , maybe saw my name on a cross post
>> ... I've been mostly involved with motorcycle and metalworking groups
>> , couple of years ago started posting in a couple of gardening groups
>> , a home repair and a survival group .
>>
>> --
>>
>> Snag
>
>I used to be in alt.home.repair but took a break from usenet and when I
>came back, there was almost no home repair left in there.

Of course, all homes had been repaired by then.

On 7/5/2017 5:32 PM, cshenk wrote:
> Terry Coombs wrote in rec.food.cooking:
>
>> On 7/4/2017 6:22 PM, cshenk wrote:
>>> Terry Coombs wrote in rec.food.cooking:
>> We used to get a high fiber spaghetti , but Wm doesn't carry it any
>> more . Neither does the other grocery store here - small town USA has
>> many pluses , and some minuses too . We'll have to see if we can find
>> some next time we go to a Big City ... got a recipe for that honey
>> dressing ? I have about 8 1/2 gallons of honey on the shelf ... I'm a
>> beekeeper too .
>>
>> --
>>
>> Snag
> I
> m behind on some other stuff for you (back to the work grind here) ut I
> pulled out some of the honey recipes for dressing that I use. These
> give you the main 4 themes to them that I use.
>
>
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Chili's Honey Mustard
> Categories: Salad, Dressing
> Yield: 1 Servings
>
> 1/4 c Honey
> 1/4 c Dijon mustard
> 1/4 c Red wine vinegar
> 1/2 Lemon juiced or just lemon
> -juice
> 1/2 ts Freshly ground pepper or
> -regular
> 1/2 ts Worcestershire sauce
> 1 Garlic clove minced
> 3/4 c Olive oil
>
> mix honey and mustard in lidded jar. Add remaining ingredients and
> shake vigorously. It is very good.
>
> Source: Chef's Secret
>
> MasterCook formatted by Martha Hicks using Buster 2.0d.
>
> Posted to MC-Recipe Digest by "Mega-bytes" >
> on Mar 8, 1998
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Hoisin Honey Mustard Vinaigrette, Pk
> Categories: Salads, Salad, Dressing
> Yield: 1 Servings
>
> 1 c Apple cider vinegar
> 2 tb Hoisin sauce; or to taste
> 2 ts Honey
> 4 ts Stoneground mustard; or of
> -choice
>
> Put all ingredients in a small bowl. Cream together until well
> blended.
>
> Notes: I have used different types of vinegar when looking for a
> different taste and it turns out great.
>
> Recipe by: Old scrape of paper
>
> Posted to MC-Recipe Digest by Barb at PK > on May 3,
> 1998
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Honey-Lime Salad Dressing
> Categories: Dressing
> Yield: 6 Servings
>
> 1 Egg; beaten
> 1/4 c Lime juice
> 1 ts Grated lime rind
> 1/2 c Honey
> 1/8 ts Salt
> 1/8 ts Ground mace
> 1 c Commercial sour cream
>
> Combine egg, lime juice, grated lime rind, and honey in saucepan;
> cook over low heat until thickened, stirring con stantly. Add salt
> and mace; cool. Fold in sour cream; chill. Yield: 1-1/2 cups.
>
> From <The Progressive Farmer's Southern Country Cookbook>, by the
> editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's
> MM Recipe Archive, http://www.erols.com/hosey.
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Honey-Yogurt Dressing
> Categories: Dressing
> Yield: 1 Servings
>
> 1/4 c Firm Tofu Drained
> 2 tb Lemon Juice
> 2 tb Honey
> 1/2 ts Ground Cumin
> 1/4 ts Salt
> 1/4 c Plain Yogurt
>
> Combine All Ingredients Except Yogurt in Food Processor. Cover &
> Process Until Smooth. Place in A Bowl. Add Yogurt, Stirring Well.
> Cover & Chill.
> (Fat 0.3, Chol. 0)
>
> MMMMM
>
>
Saved in my recipe files . Thanks !

--

Snag

On 7/6/2017 6:35 PM, cshenk wrote:
> Terry Coombs wrote in rec.food.cooking:
>
>> On 7/5/2017 6:35 PM, jmcquown wrote:
>>> On 7/4/2017 9:38 AM, Boron Elgar wrote:
>>>> On Tue, 4 Jul 2017 07:33:40 -0500, Terry Coombs >
>>>> wrote:
>>>>
>>>>> I don't get "directed" anywhere though I do appreciate
>>>>> suggestions .
>>>> You were offered a suggestion by Janet as to the best group to
>>>> find answers to the bread question you raised. You are not a
>>>> newcomer to Usenet and have been posting for ages. You understand
>>>> how it works. What's your problem?
>>>>
>>> I seem to remember someone with the nickname "snag" (not "hag")
>>> from a long time ago. The name Terry Coombs is somewhat familiar,
>>> too.
>>>
>>> Jill
>> I've been posting on usenet for nearly 20 years now , you may have
>> participated in a newsgroup I did , maybe saw my name on a cross post
>> ... I've been mostly involved with motorcycle and metalworking groups
>> , couple of years ago started posting in a couple of gardening groups
>> , a home repair and a survival group .
>>
>> --
>>
>> Snag
> I used to be in alt.home.repair but took a break from usenet and when I
> came back, there was almost no home repair left in there.
>
There's a few home repair posts , but it's been mainly taken over by
the trolls and multi-cross-posters . I don't understand the mindset of
those people , to ruin things for others just because you can . I
kill-file them as a general rule .

--

Snag

On 2017-07-07, Terry Coombs > wrote:

> kill-file them as a general rule .

Yep.

KF the name "Trump" and it reduces the noise by at least 50%.

nb

"Terry Coombs" > wrote in message
news
> On 7/6/2017 6:35 PM, cshenk wrote:
>> Terry Coombs wrote in rec.food.cooking:
>>
>>> On 7/5/2017 6:35 PM, jmcquown wrote:
>>>> On 7/4/2017 9:38 AM, Boron Elgar wrote:
>>>>> On Tue, 4 Jul 2017 07:33:40 -0500, Terry Coombs >
>>>>> wrote:
>>>>>
>>>>>> I don't get "directed" anywhere though I do appreciate
>>>>>> suggestions .
>>>>> You were offered a suggestion by Janet as to the best group to
>>>>> find answers to the bread question you raised. You are not a
>>>>> newcomer to Usenet and have been posting for ages. You understand
>>>>> how it works. What's your problem?
>>>>>
>>>> I seem to remember someone with the nickname "snag" (not "hag")
>>>> from a long time ago. The name Terry Coombs is somewhat familiar,
>>>> too.
>>>>
>>>> Jill
>>> I've been posting on usenet for nearly 20 years now , you may have
>>> participated in a newsgroup I did , maybe saw my name on a cross post
>>> ... I've been mostly involved with motorcycle and metalworking groups
>>> , couple of years ago started posting in a couple of gardening groups
>>> , a home repair and a survival group .
>>>
>>> --
>>>
>>> Snag
>> I used to be in alt.home.repair but took a break from usenet and when I
>> came back, there was almost no home repair left in there.
>>
> There's a few home repair posts , but it's been mainly taken over by the
> trolls and multi-cross-posters . I don't understand the mindset of those
> people , to ruin things for others just because you can . I kill-file them
> as a general rule .

I tried that group. It was brutal. One person did offer me help. A person
from here. Others kept insisting that I take a pic or give a model number,
neither of which was needed for the problem I was having. I am now the proud
owner of a book that is all about water heaters. Told me all that I needed
to know and then some.

"notbob" > wrote in message
...
> On 2017-07-07, Terry Coombs > wrote:
>
>> kill-file them as a general rule .
>
> Yep.
>
> KF the name "Trump" and it reduces the noise by at least 50%.
>
> nb


If I remember correctly, you were very helpful in that group, also Ed and
many others that seem to have left. I check it occasionally to see if it's
gotten better, but I unsubcribed after a few years of the riff-raff garbage.

Cheri

"Julie Bove" > wrote in message
news
> I tried that group. It was brutal. One person did offer me help. A person
> from here. Others kept insisting that I take a pic or give a model number,
> neither of which was needed for the problem I was having. I am now the
> proud owner of a book that is all about water heaters. Told me all that I
> needed to know and then some.

Also a trouble maker from here followed you there to bitch and moan about
your posting there just to start something.

Cheri

"Cheri" > wrote in message
news
> "Julie Bove" > wrote in message
> news >
>> I tried that group. It was brutal. One person did offer me help. A person
>> from here. Others kept insisting that I take a pic or give a model
>> number, neither of which was needed for the problem I was having. I am
>> now the proud owner of a book that is all about water heaters. Told me
>> all that I needed to know and then some.
>
> Also a trouble maker from here followed you there to bitch and moan about
> your posting there just to start something.

I was trying not to think about that but yes, he did. He seems to be gone
totally now though.

"Julie Bove" > wrote in message
news
>
> "Cheri" > wrote in message
> news
>> "Julie Bove" > wrote in message
>> news >>
>>> I tried that group. It was brutal. One person did offer me help. A
>>> person from here. Others kept insisting that I take a pic or give a
>>> model number, neither of which was needed for the problem I was having.
>>> I am now the proud owner of a book that is all about water heaters. Told
>>> me all that I needed to know and then some.
>>
>> Also a trouble maker from here followed you there to bitch and moan about
>> your posting there just to start something.
>
> I was trying not to think about that but yes, he did. He seems to be gone
> totally now though.

Small blessings.

Cheri

On 7/5/2017 1:17 PM, heyjoe wrote:
> On Wed, 5 Jul 2017 11:24:09 -0400, Gary wrote:
>
>> I often have avacodos on sale (or so).
>
> What is your sale price?? Around here (Central USA), avacado sale price
> is $1.00 each. I would think about buying a couple for $0.75 each

I bought a soft one at the store today for $1.25 (not a sale price).
Thanks to Bruce and Dave for the ripeness advice.