Yes, you read that right. Along with a tomato and 2 country ribs I had
24 individual potatoes.

I've seen them at the store and finally bought a bag of them, tiny
potatoes, a mix of red and yellow. The largest one are about the size
of a marble, most are smaller.

They make an interesting presentation, but taste the same as their full
size counterparts. I just boiled them and added some butter and salt.

On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
> Yes, you read that right.Â* Along with a tomato and 2 country ribs I had
> 24 individual potatoes.
>
> I've seen them at the store and finally bought a bag of them, tiny
> potatoes, a mix of red and yellow.Â* The largest one are about the size
> of a marble, most are smaller.
>
> They make an interesting presentation, but taste the same as their full
> size counterparts.Â* I just boiled them and added some butter and salt.

Tiny potatoes! I've seen bags of them and have been curious. But I was
never curious enough to try them. Maybe now I will. Do you think
they'd roast well? Being tiny potatoes, I know they wouldn't take long,
maybe lightly oiled and at a low temp?

Jill

On 2018-07-13 12:00 PM, jmcquown wrote:
> On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
>> Yes, you read that right.Â* Along with a tomato and 2 country ribs I
>> had 24 individual potatoes.
>>
>> I've seen them at the store and finally bought a bag of them, tiny
>> potatoes, a mix of red and yellow.Â* The largest one are about the size
>> of a marble, most are smaller.
>>
>> They make an interesting presentation, but taste the same as their
>> full size counterparts.Â* I just boiled them and added some butter and
>> salt.
>
> Tiny potatoes!Â* I've seen bags of them and have been curious.Â* But I was
> never curious enough to try them.Â* Maybe now I will. Â* Do you think
> they'd roast well?Â* Being tiny potatoes, I know they wouldn't take long,
> maybe lightly oiled and at a low temp?
>
> Jill
You can nuke them in about 5 minutes.

On 7/13/2018 2:41 PM, graham wrote:
> On 2018-07-13 12:00 PM, jmcquown wrote:
>> On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
>>> Yes, you read that right.Â* Along with a tomato and 2 country ribs I
>>> had 24 individual potatoes.
>>>
>>> I've seen them at the store and finally bought a bag of them, tiny
>>> potatoes, a mix of red and yellow.Â* The largest one are about the
>>> size of a marble, most are smaller.
>>>
>>> They make an interesting presentation, but taste the same as their
>>> full size counterparts.Â* I just boiled them and added some butter and
>>> salt.
>>
>> Tiny potatoes!Â* I've seen bags of them and have been curious.Â* But I
>> was never curious enough to try them.Â* Maybe now I will. Â* Do you
>> think they'd roast well?Â* Being tiny potatoes, I know they wouldn't
>> take long, maybe lightly oiled and at a low temp?
>>
>> Jill
> You can nuke them in about 5 minutes.

Sure you could nuke them. I wouldn't expect the same result, though.

Jill

On 7/13/2018 1:41 PM, graham wrote:
> On 2018-07-13 12:00 PM, jmcquown wrote:
>> On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
>>> Yes, you read that right.Â* Along with a tomato and 2 country ribs I
>>> had 24 individual potatoes.
>>>
>>> I've seen them at the store and finally bought a bag of them, tiny
>>> potatoes, a mix of red and yellow.Â* The largest one are about the
>>> size of a marble, most are smaller.
>>>
>>> They make an interesting presentation, but taste the same as their
>>> full size counterparts.Â* I just boiled them and added some butter
>>> and salt.
>>
>> Tiny potatoes!Â* I've seen bags of them and have been curious. But I
>> was never curious enough to try them.Â* Maybe now I will. Â* Do you
>> think they'd roast well?Â* Being tiny potatoes, I know they wouldn't
>> take long, maybe lightly oiled and at a low temp?
>>
>> Jill
> You can nuke them in about 5 minutes.

Â* To paraphrase Bill Clinton , "Nookin' ain't Cookin' " . The microwave
is fantastic for warming up already-cooked dishes and thawing stuff out
.. And not much else , IMO .

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

On Fri, 13 Jul 2018 14:33:59 -0500, Terry Coombs >
wrote:

>On 7/13/2018 1:41 PM, graham wrote:
>> On 2018-07-13 12:00 PM, jmcquown wrote:
>>> On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
>>>> Yes, you read that right.* Along with a tomato and 2 country ribs I
>>>> had 24 individual potatoes.
>>>>
>>>> I've seen them at the store and finally bought a bag of them, tiny
>>>> potatoes, a mix of red and yellow.* The largest one are about the
>>>> size of a marble, most are smaller.
>>>>
>>>> They make an interesting presentation, but taste the same as their
>>>> full size counterparts.* I just boiled them and added some butter
>>>> and salt.
>>>
>>> Tiny potatoes!* I've seen bags of them and have been curious. But I
>>> was never curious enough to try them.* Maybe now I will. * Do you
>>> think they'd roast well?* Being tiny potatoes, I know they wouldn't
>>> take long, maybe lightly oiled and at a low temp?
>>>
>>> Jill
>> You can nuke them in about 5 minutes.
>
> * To paraphrase Bill Clinton , "Nookin' ain't Cookin' " . The microwave
>is fantastic for warming up already-cooked dishes and thawing stuff out
>. And not much else , IMO .

Totally disagree. Maybe you are not using it correctly. I am finding
it great for veggies (not cabbage) definitely corn cooked in the nuker
is great. Fish, cooked at half power, very nice. It is even
possible, with care, the make fudge, very quickly and no mess.



½ cup butter ~ 1 cup white sugar ~ 1 cup brown sugar
Cream together
Add
¼ cup corn syrup ~ I can condensed milk
Blend well.
Microwave on high, stirring after each minute until rolling boil.
(Use really large pan)
Back in microwave for six minutes -
Beat - spread in 4 qt dish.

The recipe is great - I think it varies with one's microwave, for
instance in mine, after it comes to the rolling boil, four minutes is
just right, it should be whitish in colour. Do use the largest bowl
you can, it boils up ! Mine is 1100 watts.

While you have to stand there and keep stirring each minute, the whole
thing is complete far faster than any other fudge I have ever made and
this does seem to be no fail, whether a wet or dry day.


All in all, a really dumb recipes that works 9 out of 10 :

> wrote in message
...
> On Fri, 13 Jul 2018 14:33:59 -0500, Terry Coombs >
> wrote:
>
>>On 7/13/2018 1:41 PM, graham wrote:
>>> On 2018-07-13 12:00 PM, jmcquown wrote:
>>>> On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
>>>>> Yes, you read that right. Along with a tomato and 2 country ribs I
>>>>> had 24 individual potatoes.
>>>>>
>>>>> I've seen them at the store and finally bought a bag of them, tiny
>>>>> potatoes, a mix of red and yellow. The largest one are about the
>>>>> size of a marble, most are smaller.
>>>>>
>>>>> They make an interesting presentation, but taste the same as their
>>>>> full size counterparts. I just boiled them and added some butter
>>>>> and salt.
>>>>
>>>> Tiny potatoes! I've seen bags of them and have been curious. But I
>>>> was never curious enough to try them. Maybe now I will. Do you
>>>> think they'd roast well? Being tiny potatoes, I know they wouldn't
>>>> take long, maybe lightly oiled and at a low temp?
>>>>
>>>> Jill
>>> You can nuke them in about 5 minutes.
>>
>> To paraphrase Bill Clinton , "Nookin' ain't Cookin' " . The microwave
>>is fantastic for warming up already-cooked dishes and thawing stuff out
>>. And not much else , IMO .
>
> Totally disagree. Maybe you are not using it correctly. I am finding
> it great for veggies (not cabbage) definitely corn cooked in the nuker
> is great. Fish, cooked at half power, very nice. It is even
> possible, with care, the make fudge, very quickly and no mess.
>
>
>
> ½ cup butter ~ 1 cup white sugar ~ 1 cup brown sugar
> Cream together
> Add
> ¼ cup corn syrup ~ I can condensed milk
> Blend well.
> Microwave on high, stirring after each minute until rolling boil.
> (Use really large pan)
> Back in microwave for six minutes -
> Beat - spread in 4 qt dish.
>
> The recipe is great - I think it varies with one's microwave, for
> instance in mine, after it comes to the rolling boil, four minutes is
> just right, it should be whitish in colour. Do use the largest bowl
> you can, it boils up ! Mine is 1100 watts.
>
> While you have to stand there and keep stirring each minute, the whole
> thing is complete far faster than any other fudge I have ever made and
> this does seem to be no fail, whether a wet or dry day.
>
>
> All in all, a really dumb recipes that works 9 out of 10 :

Also great for peanut brittle.

Cheri

"Terry Coombs" > wrote in message
news
> On 7/13/2018 1:41 PM, graham wrote:
>> On 2018-07-13 12:00 PM, jmcquown wrote:
>>> On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
>>>> Yes, you read that right. Along with a tomato and 2 country ribs I had
>>>> 24 individual potatoes.
>>>>
>>>> I've seen them at the store and finally bought a bag of them, tiny
>>>> potatoes, a mix of red and yellow. The largest one are about the size
>>>> of a marble, most are smaller.
>>>>
>>>> They make an interesting presentation, but taste the same as their full
>>>> size counterparts. I just boiled them and added some butter and salt.
>>>
>>> Tiny potatoes! I've seen bags of them and have been curious. But I was
>>> never curious enough to try them. Maybe now I will.  Do you think
>>> they'd roast well? Being tiny potatoes, I know they wouldn't take long,
>>> maybe lightly oiled and at a low temp?
>>>
>>> Jill
>> You can nuke them in about 5 minutes.
>
> Â To paraphrase Bill Clinton , "Nookin' ain't Cookin' " . The microwave is
> fantastic for warming up already-cooked dishes and thawing stuff out . And
> not much else , IMO .

I don't really find that to be true, great for fresh veggies, fish, rice,
etc.

Cheri

On 7/14/2018 12:42 AM, Cheri wrote:
> "Terry Coombs" > wrote in message
>> Â To paraphrase Bill Clinton , "Nookin' ain't Cookin' " . The
>> microwave is fantastic for warming up already-cooked dishes and
>> thawing stuff out . And not much else , IMO .
>
> I don't really find that to be true, great for fresh veggies, fish,
> rice, etc.
>
True.
When my rice cooker died (many years ago), I tried Barbara Kafka's
microwave method. It worked so well, I didn't bother to replace the rice
cooker.

I do vegetables in the MC too - things like sprouts, broccoli, etc, come
out bright green and tasty, never soggy and grey.
Fresh white fish, rolled around a bit of herb butter and quickly zapped,
comes out moist and tasty.
..
Wonderful in summer, when the kitchen can feel oppressively hot. Saves
energy costs, too, as it cooks quickly and the AC doesn't have to work
so hard.

On 7/13/2018 7:42 PM, Cheri wrote:

>
> I don't really find that to be true, great for fresh veggies, fish,
> rice, etc.
>
> Cheri

Many years ago my neighbor was moving and gave us their microwave to
"store" for a month before getting into the new place. I used it a few
times and aside from some veggies, thought it useless. Glad they
finally took it back.

Some months later, I saw a turkey being roasted in one. We stopped at
the display at the mall and was very surprised at how good it looked.
After some conversation, we later went to the store. If you bought a MW
from they you got a cooking class. We bought and took the class where we
made an appetizer, main course (beef roast) and dessert. We all
participated and we all enjoyed a good meal. Even the roast was cooked
to medium inside yet nicely browned on the outside.

Once you learn some basics and avoid temptation to just nuke everything
on high, you can make some good meals.

l not -l wrote:

>
> On 13-Jul-2018, Terry Coombs > wrote:
>
> > On 7/13/2018 1:41 PM, graham wrote:
> > > On 2018-07-13 12:00 PM, jmcquown wrote:
> > >> On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
> > >>> Yes, you read that right.Â* Along with a tomato and 2 country
> > ribs I >>> had 24 individual potatoes.
> > > > >
> > >>> I've seen them at the store and finally bought a bag of them,
> > tiny >>> potatoes, a mix of red and yellow.Â* The largest one are
> > about the >>> size of a marble, most are smaller.
> > > > >
> > >>> They make an interesting presentation, but taste the same as
> > their >>> full size counterparts.Â* I just boiled them and added
> > some butter >>> and salt.
> > > >
> > >> Tiny potatoes!Â* I've seen bags of them and have been curious.
> > But I >> was never curious enough to try them.Â* Maybe now I will.
> > Â* Do you >> think they'd roast well?Â* Being tiny potatoes, I
> > know they wouldn't >> take long, maybe lightly oiled and at a low
> > temp?
> > > >
> > >> Jill
> > > You can nuke them in about 5 minutes.
> >
> > Â* To paraphrase Bill Clinton , "Nookin' ain't Cookin' " . The
> > microwave is fantastic for warming up already-cooked dishes and
> > thawing stuff out . And not much else , IMO .
> It's also good for cooking some kinds of fish. Mostly, it takes a
> bit of learnin' to cook well in a microwave and few people take the
> time. Many people just throw food in, hit the cook button and think
> it shoudl turn out great. A few minutes to a few hours with any of
> Donovan Jon Fandre's microwave cooking books, and a little practice,
> is all that is needed to do more than popcorn and reheating coffee.

Correct. I am mot a microwave cook but there are some fish dishes that
excell in a microwave. Lemon Pepper Snapper fillets is one.

On 7/13/2018 2:00 PM, jmcquown wrote:
> On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
>> Yes, you read that right.Â* Along with a tomato and 2 country ribs I
>> had 24 individual potatoes.
>>
>> I've seen them at the store and finally bought a bag of them, tiny
>> potatoes, a mix of red and yellow.Â* The largest one are about the size
>> of a marble, most are smaller.
>>
>> They make an interesting presentation, but taste the same as their
>> full size counterparts.Â* I just boiled them and added some butter and
>> salt.
>
> Tiny potatoes!Â* I've seen bags of them and have been curious.Â* But I was
> never curious enough to try them.Â* Maybe now I will. Â* Do you think
> they'd roast well?Â* Being tiny potatoes, I know they wouldn't take long,
> maybe lightly oiled and at a low temp?
>
> Jill

I think they would be better that way. I may try again sometime.

On 7/13/2018 4:09 PM, Ed Pawlowski wrote:
> On 7/13/2018 2:00 PM, jmcquown wrote:
>> On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
>>> Yes, you read that right.Â* Along with a tomato and 2 country ribs I
>>> had 24 individual potatoes.
>>>
>>> I've seen them at the store and finally bought a bag of them, tiny
>>> potatoes, a mix of red and yellow.Â* The largest one are about the
>>> size of a marble, most are smaller.
>>>
>>> They make an interesting presentation, but taste the same as their
>>> full size counterparts.Â* I just boiled them and added some butter and
>>> salt.
>>
>> Tiny potatoes!Â* I've seen bags of them and have been curious.Â* But I
>> was never curious enough to try them.Â* Maybe now I will. Â* Do you
>> think they'd roast well?Â* Being tiny potatoes, I know they wouldn't
>> take long, maybe lightly oiled and at a low temp?
>>
>> Jill
>
> I think they would be better that way.Â* I may try again sometime.

I'll give them a try. Nice to know they taste just like regular
potatoes so nothing unexpected. Thanks, Ed!

Jill

jmcquown wrote:

> On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
> > Yes, you read that right.Â* Along with a tomato and 2 country ribs I
> > had 24 individual potatoes.
> >
> > I've seen them at the store and finally bought a bag of them, tiny
> > potatoes, a mix of red and yellow.Â* The largest one are about the
> > size of a marble, most are smaller.
> >
> > They make an interesting presentation, but taste the same as their
> > full size counterparts.Â* I just boiled them and added some butter
> > and salt.
>
> Tiny potatoes! I've seen bags of them and have been curious. But I
> was never curious enough to try them. Maybe now I will. Do you
> think they'd roast well? Being tiny potatoes, I know they wouldn't
> take long, maybe lightly oiled and at a low temp?
>
> Jill

Yes, they work well. I get them sometimes and add them to the steamer.
They cook fast but as Ed says, don't taste different. If there is a
nutritional difference, it's that the skins have more nutrition and
you'll get more skin to starch ratio here.

On Friday, July 13, 2018 at 12:28:14 PM UTC-5, Ed Pawlowski wrote:
>
> Yes, you read that right. Along with a tomato and 2 country ribs I had
> 24 individual potatoes.
>
> I've seen them at the store and finally bought a bag of them, tiny
> potatoes, a mix of red and yellow. The largest one are about the size
> of a marble, most are smaller.
>
> They make an interesting presentation, but taste the same as their full
> size counterparts. I just boiled them and added some butter and salt.
>
>
I've seen those but not tried them yet. Being that small no sooner than
they hit boiling water or a roasting pan they'd be done!

On 7/13/2018 2:08 PM, wrote:
> On Friday, July 13, 2018 at 12:28:14 PM UTC-5, Ed Pawlowski wrote:
>>
>> Yes, you read that right. Along with a tomato and 2 country ribs I had
>> 24 individual potatoes.
>>
>> I've seen them at the store and finally bought a bag of them, tiny
>> potatoes, a mix of red and yellow. The largest one are about the size
>> of a marble, most are smaller.
>>
>> They make an interesting presentation, but taste the same as their full
>> size counterparts. I just boiled them and added some butter and salt.
>>
>>
> I've seen those but not tried them yet. Being that small no sooner than
> they hit boiling water or a roasting pan they'd be done!
>
Nothing wrong with quick fix potatoes!

Jill

On 2018-07-13 11:28 AM, Ed Pawlowski wrote:
> Yes, you read that right.Â* Along with a tomato and 2 country ribs I had
> 24 individual potatoes.
>
> I've seen them at the store and finally bought a bag of them, tiny
> potatoes, a mix of red and yellow.Â* The largest one are about the size
> of a marble, most are smaller.
>
> They make an interesting presentation, but taste the same as their full
> size counterparts.Â* I just boiled them and added some butter and salt.

My father scraped every one of those tiny ones. He associated those with
skins on with what they fed to the pigs when he was young. He called
them "piggy tates".

On Friday, July 13, 2018 at 1:43:50 PM UTC-5, graham wrote:
> On 2018-07-13 11:28 AM, Ed Pawlowski wrote:
> > Yes, you read that right.Â* Along with a tomato and 2 country ribs I had
> > 24 individual potatoes.
> >
> > I've seen them at the store and finally bought a bag of them, tiny
> > potatoes, a mix of red and yellow.Â* The largest one are about the size
> > of a marble, most are smaller.
> >
> > They make an interesting presentation, but taste the same as their full
> > size counterparts.Â* I just boiled them and added some butter and salt.
>
> My father scraped every one of those tiny ones. He associated those with
> skins on with what they fed to the pigs when he was young. He called
> them "piggy tates".

I only buy a bag and scrap a pot for xgiving and xmas. cut them in half and bake for 90? min. Get a nice golden crunchy layer on the flat bottoms.

On Friday, July 13, 2018 at 10:28:14 AM UTC-7, Ed Pawlowski wrote:
> Yes, you read that right. Along with a tomato and 2 country ribs I had
> 24 individual potatoes.
>
> I've seen them at the store and finally bought a bag of them, tiny
> potatoes, a mix of red and yellow. The largest one are about the size
> of a marble, most are smaller.
>
> They make an interesting presentation, but taste the same as their full
> size counterparts. I just boiled them and added some butter and salt.

I wash them, put them in a heavy skillet with some butter and a little water and simmer till the water boils off, then add some more butter, salt and pepper and let them brown a bit. Easy to fix, and quite tasty. You could also add some minced garlic and fresh minced parsley if you like.

Ed Pawlowski wrote:
>
> Yes, you read that right. Along with a tomato and 2 country ribs I had
> 24 individual potatoes.
>
> I've seen them at the store and finally bought a bag of them, tiny
> potatoes, a mix of red and yellow. The largest one are about the size
> of a marble, most are smaller.
>
> They make an interesting presentation, but taste the same as their full
> size counterparts. I just boiled them and added some butter and salt.

Very good stuff. I rarely see that small but I'll often boil some
smaller cut up red potatoes and, like you, just boil, drain then
add butter and S&P. Very nice side.

"Ed Pawlowski" > wrote in message
...
> Yes, you read that right. Along with a tomato and 2 country ribs I had 24
> individual potatoes.
>
> I've seen them at the store and finally bought a bag of them, tiny
> potatoes, a mix of red and yellow. The largest one are about the size of
> a marble, most are smaller.
>
> They make an interesting presentation, but taste the same as their full
> size counterparts. I just boiled them and added some butter and salt.

I would add parsley.

On Friday, July 13, 2018 at 1:28:14 PM UTC-4, Ed Pawlowski wrote:
> Yes, you read that right. Along with a tomato and 2 country ribs I had
> 24 individual potatoes.
>
> I've seen them at the store and finally bought a bag of them, tiny
> potatoes, a mix of red and yellow. The largest one are about the size
> of a marble, most are smaller.
>
> They make an interesting presentation, but taste the same as their full
> size counterparts. I just boiled them and added some butter and salt.



I wonder if eating baby foods of any kind, beef or veggie, is not a form of child killing. As a result, my good conscious will never allow me to eat baby versions of any food product on the market no matter how much I crave them. Cut down the prime of life - how would you like it if it happened to you? I know we are all saddled with the same annoying instincts - the urge to eat being one of them - so I suppose on the harshest conditions of pure desperation I might give in to eating baby versions of foods, but until then I eat potatoes and other once-living 'creatures' only after they have matured and their lives have been lived in full. But in a moment of intense hunger, like post apocalyptic cannibal type stuff going down - in a moment like that I it is possible even I would cave in and go for the young stuff..

On Friday, July 20, 2018 at 8:47:52 PM UTC-5, wrote:
>
> I wonder if eating baby foods of any kind, beef or veggie, is not a form of child killing. As a result, my good conscious will never allow me to eat baby versions of any food product on the market no matter how much I crave them. Cut down the prime of life - how would you like it if it happened to you? I know we are all saddled with the same annoying instincts - the urge to eat being one of them - so I suppose on the harshest conditions of pure desperation I might give in to eating baby versions of foods, but until then I eat potatoes and other once-living 'creatures' only after they have matured and their lives have been lived in full. But in a moment of intense hunger, like post apocalyptic cannibal type stuff going down - in a moment like that I it is possible even I would cave in and go for the young stuff.
>
>
You're putting too much stress into simple eating. Many of these 'baby'
vegetables, as you call them, are simply genetically cultivated to be
small.

On Friday, July 20, 2018 at 10:43:02 PM UTC-4, wrote:
> On Friday, July 20, 2018 at 8:47:52 PM UTC-5, wrote:
>
> You're putting too much stress into simple eating. Many of these 'baby'
> vegetables, as you call them, are simply genetically cultivated to be
> small.


I was trying to be funny, and even though it didn't work as planned, I got something out of it, a few mild lol's as I wrote it, which of course I did in a selfish, off the cuff, not much planning way. So I was not being serious, I was merely reacting off the cuff to the vision I had of the ultra small potatoes. I would never be against eating such things even if they were actual children of their more mature parents. When it comes to eating I'm open to just about anything, even eating human meat (as long as it has been federally inspected).

Sqwertz wrote:
>
> Hanger steak, white asparagus with hollandaise, and Dutch baby
> creamers. Picked out larger ones from teh bulk display, all the
> same size so they cook evenly. They can be half as small as well.
>
> http://www.flickr.com/photos/7275891...n/photostream/
>

Nicely done. I've never seen white asparagus in a store so never
tried it. I did google the difference this morning and learned.
Do you prefer those or the green?

On Saturday, July 14, 2018 at 11:20:18 AM UTC-5, Gary wrote:
>
> Sqwertz wrote:
> >
> > Hanger steak, white asparagus with hollandaise, and Dutch baby
> > creamers. Picked out larger ones from teh bulk display, all the
> > same size so they cook evenly. They can be half as small as well.
> >
> > http://www.flickr.com/photos/7275891...n/photostream/
> >
>
I'm drooling.

On Wed, 18 Jul 2018 23:56:45 -0500, Sqwertz >
wrote:

>On Sat, 14 Jul 2018 12:20:27 -0400, Gary wrote:
>
>> Sqwertz wrote:
>>>
>>> Hanger steak, white asparagus with hollandaise, and Dutch baby
>>> creamers. Picked out larger ones from teh bulk display, all the
>>> same size so they cook evenly. They can be half as small as well.
>>>
>>> http://www.flickr.com/photos/7275891...n/photostream/
>>>
>>
>> Nicely done. I've never seen white asparagus in a store so never
>> tried it. I did google the difference this morning and learned.
>> Do you prefer those or the green?
>
>Green. I didn't realize you had to peel white asparagus (duh).
>Green has more flavor and is cheaper.

White asparagus is the best. The white gold.

On Thu, 19 Jul 2018 14:58:15 +1000, Druce >
wrote:

>On Wed, 18 Jul 2018 23:56:45 -0500, Sqwertz >
>wrote:
>
>>On Sat, 14 Jul 2018 12:20:27 -0400, Gary wrote:
>>
>>> Sqwertz wrote:
>>>>
>>>> Hanger steak, white asparagus with hollandaise, and Dutch baby
>>>> creamers. Picked out larger ones from teh bulk display, all the
>>>> same size so they cook evenly. They can be half as small as well.
>>>>
>>>> http://www.flickr.com/photos/7275891...n/photostream/
>>>>
>>>
>>> Nicely done. I've never seen white asparagus in a store so never
>>> tried it. I did google the difference this morning and learned.
>>> Do you prefer those or the green?
>>
>>Green. I didn't realize you had to peel white asparagus (duh).
>>Green has more flavor and is cheaper.
>
>White asparagus is the best.

That makes you a bigot.

On Thu, 19 Jul 2018 11:08:26 -0400, wrote:

>On Thu, 19 Jul 2018 14:58:15 +1000, Druce >
>wrote:
>
>>On Wed, 18 Jul 2018 23:56:45 -0500, Sqwertz >
>>wrote:
>>
>>>On Sat, 14 Jul 2018 12:20:27 -0400, Gary wrote:
>>>
>>>> Sqwertz wrote:
>>>>>
>>>>> Hanger steak, white asparagus with hollandaise, and Dutch baby
>>>>> creamers. Picked out larger ones from teh bulk display, all the
>>>>> same size so they cook evenly. They can be half as small as well.
>>>>>
>>>>> http://www.flickr.com/photos/7275891...n/photostream/
>>>>>
>>>>
>>>> Nicely done. I've never seen white asparagus in a store so never
>>>> tried it. I did google the difference this morning and learned.
>>>> Do you prefer those or the green?
>>>
>>>Green. I didn't realize you had to peel white asparagus (duh).
>>>Green has more flavor and is cheaper.
>>
>>White asparagus is the best.
>
>That makes you a bigot.

Then you don't know what a bigot is. Which is surprising to say the
least.

Druce wrote:
> On Thu, 19 Jul 2018 11:08:26 -0400, wrote:
>
>> On Thu, 19 Jul 2018 14:58:15 +1000, Druce >
>> wrote:
>>
>>> On Wed, 18 Jul 2018 23:56:45 -0500, Sqwertz >
>>> wrote:
>>>
>>>> On Sat, 14 Jul 2018 12:20:27 -0400, Gary wrote:
>>>>
>>>>> Sqwertz wrote:
>>>>>>
>>>>>> Hanger steak, white asparagus with hollandaise, and Dutch baby
>>>>>> creamers. Picked out larger ones from teh bulk display, all the
>>>>>> same size so they cook evenly. They can be half as small as well.
>>>>>>
>>>>>> http://www.flickr.com/photos/7275891...n/photostream/
>>>>>>
>>>>>
>>>>> Nicely done. I've never seen white asparagus in a store so never
>>>>> tried it. I did google the difference this morning and learned.
>>>>> Do you prefer those or the green?
>>>>
>>>> Green. I didn't realize you had to peel white asparagus (duh).
>>>> Green has more flavor and is cheaper.
>>>
>>> White asparagus is the best.
>>
>> That makes you a bigot.
>
> Then you don't know what a bigot is. Which is surprising to say the
> least.
>


You're right, he doesn't know.

I recall the idiot also posted that white women were no good for sex, or
their tits were no good, or some such Popeye rubbish. I reckon that
ain't bigotry though.

I bet Popeye would try to screw a snake if someone held it's head so it
wouldn't bite his little saw-seege.

wrote:
> On Thu, 19 Jul 2018 14:58:15 +1000, Druce >
> wrote:
>
>> On Wed, 18 Jul 2018 23:56:45 -0500, Sqwertz >
>> wrote:
>>
>>> On Sat, 14 Jul 2018 12:20:27 -0400, Gary wrote:
>>>
>>>> Sqwertz wrote:
>>>>>
>>>>> Hanger steak, white asparagus with hollandaise, and Dutch baby
>>>>> creamers. Picked out larger ones from teh bulk display, all the
>>>>> same size so they cook evenly. They can be half as small as well.
>>>>>
>>>>> http://www.flickr.com/photos/7275891...n/photostream/
>>>>>
>>>>
>>>> Nicely done. I've never seen white asparagus in a store so never
>>>> tried it. I did google the difference this morning and learned.
>>>> Do you prefer those or the green?
>>>
>>> Green. I didn't realize you had to peel white asparagus (duh).
>>> Green has more flavor and is cheaper.
>>
>> White asparagus is the best.
>
> That makes you a bigot.
>

Popeye, yoose forgot to call him a *FAGGOT*

On Wed, 18 Jul 2018 23:56:45 -0500, Sqwertz >
wrote:

>On Sat, 14 Jul 2018 12:20:27 -0400, Gary wrote:
>
>> Sqwertz wrote:
>>>
>>> Hanger steak, white asparagus with hollandaise, and Dutch baby
>>> creamers. Picked out larger ones from teh bulk display, all the
>>> same size so they cook evenly. They can be half as small as well.
>>>
>>> http://www.flickr.com/photos/7275891...n/photostream/
>>>
>>
>> Nicely done. I've never seen white asparagus in a store so never
>> tried it. I did google the difference this morning and learned.
>> Do you prefer those or the green?
>
>Green. I didn't realize you had to peel white asparagus (duh).
>Green has more flavor and is cheaper.
>
>-sw

White asparagus are no different from green asparagus in that regard,
the bottom ends of both have a tough fiberous part that should be
pared away rather than chopped off, They are actually the same
asparagus only to get white ones they are grown in the absence of
light. White are more expensive because they are more labor intensive
to grow, usually grown in caves. Any difference in flavor is due to
being a different variety, The white ones are grown strictly for
appearence.

On Thu, 19 Jul 2018 11:07:04 -0400, wrote:

>On Wed, 18 Jul 2018 23:56:45 -0500, Sqwertz >
>wrote:
>
>>Green. I didn't realize you had to peel white asparagus (duh).
>>Green has more flavor and is cheaper.
>>
>>-sw
>
>White asparagus are no different from green asparagus in that regard,
>the bottom ends of both have a tough fiberous part that should be
>pared away rather than chopped off, They are actually the same
>asparagus only to get white ones they are grown in the absence of
>light. White are more expensive because they are more labor intensive
>to grow, usually grown in caves. Any difference in flavor is due to
>being a different variety, The white ones are grown strictly for
>appearence.

Complete nonsense. The white ones are grown for their different
flavour.

Druce wrote:
> On Thu, 19 Jul 2018 11:07:04 -0400, wrote:
>
>> On Wed, 18 Jul 2018 23:56:45 -0500, Sqwertz >
>> wrote:
>>
>>> Green. I didn't realize you had to peel white asparagus (duh).
>>> Green has more flavor and is cheaper.
>>>
>>> -sw
>>
>> White asparagus are no different from green asparagus in that regard,
>> the bottom ends of both have a tough fiberous part that should be
>> pared away rather than chopped off, They are actually the same
>> asparagus only to get white ones they are grown in the absence of
>> light. White are more expensive because they are more labor intensive
>> to grow, usually grown in caves. Any difference in flavor is due to
>> being a different variety, The white ones are grown strictly for
>> appearence.
>
> Complete nonsense. The white ones are grown for their different
> flavour.
>

Popeye has never eaten them.

On Thu, 19 Jul 2018 15:47:51 -0500, Hank Rogers >
wrote:

>Druce wrote:
>> On Thu, 19 Jul 2018 11:07:04 -0400, wrote:
>>
>>> On Wed, 18 Jul 2018 23:56:45 -0500, Sqwertz >
>>> wrote:
>>>
>>>> Green. I didn't realize you had to peel white asparagus (duh).
>>>> Green has more flavor and is cheaper.
>>>>
>>>> -sw
>>>
>>> White asparagus are no different from green asparagus in that regard,
>>> the bottom ends of both have a tough fiberous part that should be
>>> pared away rather than chopped off, They are actually the same
>>> asparagus only to get white ones they are grown in the absence of
>>> light. White are more expensive because they are more labor intensive
>>> to grow, usually grown in caves. Any difference in flavor is due to
>>> being a different variety, The white ones are grown strictly for
>>> appearence.
>>
>> Complete nonsense. The white ones are grown for their different
>> flavour.
>>
>
>Popeye has never eaten them.

Clearly.

wrote:
> On Wed, 18 Jul 2018 23:56:45 -0500, Sqwertz >
> wrote:
>
>> On Sat, 14 Jul 2018 12:20:27 -0400, Gary wrote:
>>
>>> Sqwertz wrote:
>>>>
>>>> Hanger steak, white asparagus with hollandaise, and Dutch baby
>>>> creamers. Picked out larger ones from teh bulk display, all the
>>>> same size so they cook evenly. They can be half as small as well.
>>>>
>>>> http://www.flickr.com/photos/7275891...n/photostream/
>>>>
>>>
>>> Nicely done. I've never seen white asparagus in a store so never
>>> tried it. I did google the difference this morning and learned.
>>> Do you prefer those or the green?
>>
>> Green. I didn't realize you had to peel white asparagus (duh).
>> Green has more flavor and is cheaper.
>>
>> -sw
>
> White asparagus are no different from green asparagus in that regard,
> the bottom ends of both have a tough fiberous part that should be
> pared away rather than chopped off, They are actually the same
> asparagus only to get white ones they are grown in the absence of
> light. White are more expensive because they are more labor intensive
> to grow, usually grown in caves. Any difference in flavor is due to
> being a different variety, The white ones are grown strictly for
> appearence.
>

Popeye the agronomist ... If yoose wants white asparagus, and yoose
don't have a cave ...

Yoose can try keeping the dirt hoed up every day around the stalk as it
grows.

Maybe some day a real agronomist will develop a brown variety just for
yoose sorry ass.