It's a bit chilly here. So I'll be making vegetable soup for dinner. That
should pretty well empty out my veggie drawer. Am getting some fresh stuff
tomorrow. Will probably put some beans in it. Maybe rice or barley. Will see
what I have. Will also make some cheese biscuits.

On 10/22/2018 7:04 PM, Julie Bove wrote:
> It's a bit chilly here. So I'll be making vegetable soup for dinner.
> That should pretty well empty out my veggie drawer. Am getting some
> fresh stuff tomorrow. Will probably put some beans in it. Maybe rice or
> barley. Will see what I have. Will also make some cheese biscuits.

I love a good vegetable soup. I put lots of chicken in mine.
I'll cut up a bunch of thighs or breasts.

On Monday, October 22, 2018 at 8:50:38 PM UTC-5, Ed Pawlowski wrote:
>
> I love a good vegetable soup. I put lots of chicken in mine.
> I'll cut up a bunch of thighs or breasts.
>
I made a rather large pot of vegetable beef soup last night.

On Mon, 22 Oct 2018 21:50:35 -0400, Ed Pawlowski wrote:

> I love a good vegetable soup. I put lots of chicken in mine.

Brain fart or are you being sarcastic?

-sw

On Mon, 22 Oct 2018 21:19:18 -0500, Sqwertz >
wrote:

>On Mon, 22 Oct 2018 21:50:35 -0400, Ed Pawlowski wrote:
>
>> I love a good vegetable soup. I put lots of chicken in mine.
>
>Brain fart or are you being sarcastic?

Meat eaters humour. "I love kale, especially with a deep-fried
giraffe."

On 10/22/2018 10:19 PM, Sqwertz wrote:
> On Mon, 22 Oct 2018 21:50:35 -0400, Ed Pawlowski wrote:
>
>> I love a good vegetable soup. I put lots of chicken in mine.
>
> Brain fart or are you being sarcastic?
>
> -sw
>
I suspect it's Ed's usual dry sense of humor.

Jill

On 10/22/2018 9:51 PM, wrote:
> On Monday, October 22, 2018 at 8:50:38 PM UTC-5, Ed Pawlowski wrote:
>>
>> I love a good vegetable soup. I put lots of chicken in mine.
>> I'll cut up a bunch of thighs or breasts.
>>
> I made a rather large pot of vegetable beef soup last night.
>
I'm thinking it's about time for a pot of my signature roasted butternut
squash soup. I need to buy practically every ingredient first. LOL

Jill

"Ed Pawlowski" > wrote in message
...
> On 10/22/2018 7:04 PM, Julie Bove wrote:
>> It's a bit chilly here. So I'll be making vegetable soup for dinner. That
>> should pretty well empty out my veggie drawer. Am getting some fresh
>> stuff tomorrow. Will probably put some beans in it. Maybe rice or barley.
>> Will see what I have. Will also make some cheese biscuits.
>
> I love a good vegetable soup. I put lots of chicken in mine.
> I'll cut up a bunch of thighs or breasts.

I used some chicken broth and V8. Served with chicken tamales. Odd
combination but using up odds and ends before a big restock.

jay wrote:
>
> On 10/22/18 5:04 PM, Julie Bove wrote:
> > It's a bit chilly here. So I'll be making vegetable soup for dinner.
> > That should pretty well empty out my veggie drawer. Am getting some
> > fresh stuff tomorrow. Will probably put some beans in it. Maybe rice or
> > barley. Will see what I have. Will also make some cheese biscuits.
>
> Cheese biscuits sound really good. I have never put beans in vegetable soup.
>
> jay

Barley sounds good though. I use that often in soups.

On 10/23/2018 6:38 AM, jay wrote:
> On 10/22/18 5:04 PM, Julie Bove wrote:
>> It's a bit chilly here. So I'll be making vegetable soup for dinner.
>> That should pretty well empty out my veggie drawer. Am getting some
>> fresh stuff tomorrow. Will probably put some beans in it. Maybe rice
>> or barley. Will see what I have. Will also make some cheese biscuits.
>
> Cheese biscuits sound really good. I have never put beans in vegetable
> soup.
>
> jay

* My wife makes what I call "canned vegetable hamburger soup" , because
she uses all canned stuff , no fresh - and she always puts canned beans
in it . Hmm , need to check the freezer to be sure , but I think I still
have one pkg of beef chunks for souperstew . She liked that last pot of
beef/barley/veggie soup so much I think I'll do that again for
tomorrow's dinner . Got frozen doughballs for rolls ... I'd do it today
but she works til 9 and won't want to wait that late to eat .

Album of the day - Buffalo Springfield "Retrospective"

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

Terry Coombs wrote:
>
> Album of the day - Buffalo Springfield "Retrospective"

I have a beloved old lp collection of about 600 albums. Many from
the 60's, most from the 70's, and a few from the early 80's.
Turntable "rubber band" thing dry rotted out though so can't play
any of those for years. Sad, I could sell them all but would
rather spend lots of time listening to all those old songs.

I did search a "rubber band" replacement site once but they
didn't have my turntable listed. It's a 1970s JVC turntable.
Guess I'll just have to buy a new cheap one.

On 10/23/2018 9:08 AM, Gary wrote:
> jay wrote:
>>
>> On 10/22/18 5:04 PM, Julie Bove wrote:
>>> It's a bit chilly here. So I'll be making vegetable soup for dinner.
>>> That should pretty well empty out my veggie drawer. Am getting some
>>> fresh stuff tomorrow. Will probably put some beans in it. Maybe rice or
>>> barley. Will see what I have. Will also make some cheese biscuits.
>>
>> Cheese biscuits sound really good. I have never put beans in vegetable soup.
>>
>> jay
>
> Barley sounds good though. I use that often in soups.
>
I add a little barley to my spicy five been soup. For Scotch Broth,
barley is essential.

Jill

On Tue, 23 Oct 2018 01:06:57 -0400, jmcquown wrote:

> On 10/22/2018 10:19 PM, Sqwertz wrote:
>> On Mon, 22 Oct 2018 21:50:35 -0400, Ed Pawlowski wrote:
>>
>>> I love a good vegetable soup. I put lots of chicken in mine.
>>
>> Brain fart or are you being sarcastic?
>>
> I suspect it's Ed's usual dry sense of humor.

But I can see how some people might think that's still a "vegetable
soup". Even Campbell's has a "Vegetable Beef".

-sw

On 2018-10-23 7:25 AM, Gary wrote:
> Terry Coombs wrote:
>>
>> Album of the day - Buffalo Springfield "Retrospective"
>
> I have a beloved old lp collection of about 600 albums. Many from
> the 60's, most from the 70's, and a few from the early 80's.
> Turntable "rubber band" thing dry rotted out though so can't play
> any of those for years. Sad, I could sell them all but would
> rather spend lots of time listening to all those old songs.
>
> I did search a "rubber band" replacement site once but they
> didn't have my turntable listed. It's a 1970s JVC turntable.
> Guess I'll just have to buy a new cheap one.
>
Try:
https://www.turntableneedles.com/fin...co&Select=Make

On 10/23/18 7:25 AM, Gary wrote:
> Terry Coombs wrote:
>>
>> Album of the day - Buffalo Springfield "Retrospective"
>
> I have a beloved old lp collection of about 600 albums. Many from
> the 60's, most from the 70's, and a few from the early 80's.
> Turntable "rubber band" thing dry rotted out though so can't play
> any of those for years. Sad, I could sell them all but would
> rather spend lots of time listening to all those old songs.
>
> I did search a "rubber band" replacement site once but they
> didn't have my turntable listed. It's a 1970s JVC turntable.
> Guess I'll just have to buy a new cheap one.
>

There are many sites that have JVC turntable belt replacements. Need the
model number or a very accurate measurement of the belt you have or a
string measurement around the belt travel. You will be glad you fixed
it. 600 albums is a nice collection! I really enjoy playing the old vinyl.

jay

On 10/23/2018 10:39 AM, Sqwertz wrote:
> On Tue, 23 Oct 2018 01:06:57 -0400, jmcquown wrote:
>
>> On 10/22/2018 10:19 PM, Sqwertz wrote:
>>> On Mon, 22 Oct 2018 21:50:35 -0400, Ed Pawlowski wrote:
>>>
>>>> I love a good vegetable soup. I put lots of chicken in mine.
>>>
>>> Brain fart or are you being sarcastic?
>>>
>> I suspect it's Ed's usual dry sense of humor.
>
> But I can see how some people might think that's still a "vegetable
> soup". Even Campbell's has a "Vegetable Beef".
>
> -sw
>
Sure, but they call Vegetable *Beef*. I can't say I've ever seen
Vegetable Chicken soup on the shelves.

Jill

On Mon, 22 Oct 2018 16:04:25 -0700, "Julie Bove"
> wrote:

>It's a bit chilly here. So I'll be making vegetable soup for dinner. That
>should pretty well empty out my veggie drawer. Am getting some fresh stuff
>tomorrow. Will probably put some beans in it. Maybe rice or barley. Will see
>what I have. Will also make some cheese biscuits.

I just started a beef vegetable soup. I'm making the broth with a
really nice, large beef shank, celery, carrots, onion, garlic (all
frozen from my stash for soup in the deep freeze) in the pressure
cooker along with water and some pepper corns. I'll build my soup
with the strained broth. Cabbage, green beans, carrots, celery,
onion, some potato, zucchini and parsley and the meat pulled from the
beef shank.
My daughter was here last week, we cooked together and we made Posole
Rojo for one meal and Spicy Pop Pulled Pork for another. She took the
recipes home to make for her family. I'm ready for some lighter
flavored fare right now so the beef vegetable soup sounds about right.
Janet US

On Tue, 23 Oct 2018 14:48:02 -0000 (UTC), Wayne Boatwright
> wrote:

>
>One of my favorfite soups is Beef Mushroom Barley Soup. I don't care
>much for thin or brothy soups. This one is really hearty.
>
>4 tablespoons olive oil, divided
>1 c diced onion
>1 c diced carrots
>1 c diced celery
>3 each garlic cloves, minced
>3/4 pound sliced mushroom
>1/2 pound chuck roast
>1/2 c dry sherry
>2 quarts beef broth, divided
>1 each bay leaf, whole
>3/4 cup pearl barley
>1 teaspoon thyme
>1 tsp worcestershire sauce
>salt and pepper, to taste
>
>1. In a deep kettle combine 2 tablespoons olive oil along with
>diced vegetables and stir until well coated. Saute until onions are
>transparent and vegetables are tender.
>
>2. Add minced garlic, sliced mushrooms, and remaining olive oil.
>Stir until well coated, and continue to saute until mushrooms have
>given up their liquid and liquid is reduced. Remove mixture to bowl
>and reserve.
>
>3. Cut chuck roast into 1/2 x 3/4 inch cubes. Add to kettle and
>cook over medium heat until nicely browned. Add sherry to kettle and
>continue cooking until all liquid is evaporated.
>
>4. Add 1 quart beef broth, whole garlic clove, and bay leaf to
>kettle, bring to a boil and reduce heat to a simmer. Cook until meat
>is tender. (Pressure cook 15 minutes.) Remove garlic clove and bay
>leaf.
>
>5. Return reserved vegetables to kettle. Add remaining beef broth,
>barley, thyme, salt, and pepper. Stir mixture until well combined.
>Simmer until barley is tender.
>
>6. Allow to cool, then refrigerate overnight before reheating and
>serving.
>
>7. Note: I usually add 3 ounces dried European mushrooms soaked in
>warm water to cover when combining all ingredients for final stage of
>cooking.

I make a beef soup similar to that but I just throw everything in and
cook I don't add celery as I don't care for it, but I also add
some white beans, just makes it more hearty.

On Tuesday, October 23, 2018 at 8:09:10 AM UTC-5, Gary wrote:
>
> Barley sounds good though. I use that often in soups.
>
I did put between 1/4 and 1/2 cup of barley in my vegetable beef soup.
I also put a 12 ounce bottle of V8 juice in it but it had discernible
taste.

On Tue, 23 Oct 2018 17:32:51 GMT, "l not -l" > wrote:
>On 23-Oct-2018, jmcquown > wrote:
>> On 10/23/2018 10:39 AM, Sqwertz wrote:
>> > On Tue, 23 Oct 2018 01:06:57 -0400, jmcquown wrote:
>> >> On 10/22/2018 10:19 PM, Sqwertz wrote:
>> >>> On Mon, 22 Oct 2018 21:50:35 -0400, Ed Pawlowski wrote:
>> >>>
>> >>>> I love a good vegetable soup. I put lots of chicken in mine.
>> >>>
>> >>> Brain fart or are you being sarcastic?
>> >>>
>> >> I suspect it's Ed's usual dry sense of humor.
>> >
>> > But I can see how some people might think that's still a "vegetable
>> > soup". Even Campbell's has a "Vegetable Beef".
>> >
>> > -sw
>> >
>> Sure, but they call Vegetable *Beef*. I can't say I've ever seen
>> Vegetable Chicken soup on the shelves.
>
>Progresso offers a couple of Chicken and Vegetable varieties; I guess that
>counts, even though the words are swapped around.

On Tue, 23 Oct 2018 17:09:51 -0000 (UTC), Wayne Boatwright
> wrote:

>On Tue 23 Oct 2018 09:02:45a, U.S. Janet B. told us...
>
>> On Mon, 22 Oct 2018 16:04:25 -0700, "Julie Bove"
>> > wrote:
>>
>>>It's a bit chilly here. So I'll be making vegetable soup for
>>>dinner. That should pretty well empty out my veggie drawer. Am
>>>getting some fresh stuff tomorrow. Will probably put some beans in
>>>it. Maybe rice or barley. Will see what I have. Will also make
>>>some cheese biscuits.
>>
>> I just started a beef vegetable soup. I'm making the broth with a
>> really nice, large beef shank, celery, carrots, onion, garlic (all
>> frozen from my stash for soup in the deep freeze) in the pressure
>> cooker along with water and some pepper corns. I'll build my soup
>> with the strained broth. Cabbage, green beans, carrots, celery,
>> onion, some potato, zucchini and parsley and the meat pulled from
>> the beef shank.
>> My daughter was here last week, we cooked together and we made
>> Posole Rojo for one meal and Spicy Pop Pulled Pork for another.
>> She took the recipes home to make for her family. I'm ready for
>> some lighter flavored fare right now so the beef vegetable soup
>> sounds about right. Janet US
>>
>
>That sounds delicions, but I would substitute yellow summer squash
>for the zucchini. I've never been fond of zucchini except, perhaps,
>in qucchini bread. :-)

yellow summer squash was last summer. Zucchini was this summer. I
shredded bags and bags of it and froze it for zucchini chocolate cake,
muffins, etc. I also put a bunch of zucchini through the slicer on
my food processor and froze that for soups and casseroles.
JB

On 10/23/2018 1:32 PM, l not -l wrote:
> On 23-Oct-2018, jmcquown > wrote:
>
>> On 10/23/2018 10:39 AM, Sqwertz wrote:
>>> On Tue, 23 Oct 2018 01:06:57 -0400, jmcquown wrote:
>>>
>>>> On 10/22/2018 10:19 PM, Sqwertz wrote:
>>>>> On Mon, 22 Oct 2018 21:50:35 -0400, Ed Pawlowski wrote:
>>>>>
>>>>>> I love a good vegetable soup. I put lots of chicken in mine.
>>>>>
>>>>> Brain fart or are you being sarcastic?
>>>>>
>>>> I suspect it's Ed's usual dry sense of humor.
>>>
>>> But I can see how some people might think that's still a "vegetable
>>> soup". Even Campbell's has a "Vegetable Beef".
>>>
>>> -sw
>>>
>> Sure, but they call Vegetable *Beef*. I can't say I've ever seen
>> Vegetable Chicken soup on the shelves.
> Progresso offers a couple of Chicken and Vegetable varieties; I guess that
> counts, even though the words are swapped around.
>
I've seen chicken & rice, chicken and noodles, chicken and dumplings.
Never something just called Vegetable Chicken Vegetable Beef, yep.

Jill

On 10/23/2018 1:09 PM, Wayne Boatwright wrote:
> On Tue 23 Oct 2018 09:02:45a, U.S. Janet B. told us...
>
>> On Mon, 22 Oct 2018 16:04:25 -0700, "Julie Bove"
>> > wrote:
>>
>>> It's a bit chilly here. So I'll be making vegetable soup for
>>> dinner. That should pretty well empty out my veggie drawer. Am
>>> getting some fresh stuff tomorrow. Will probably put some beans in
>>> it. Maybe rice or barley. Will see what I have. Will also make
>>> some cheese biscuits.
>>
>> I just started a beef vegetable soup. I'm making the broth with a
>> really nice, large beef shank, celery, carrots, onion, garlic (all
>> frozen from my stash for soup in the deep freeze) in the pressure
>> cooker along with water and some pepper corns. I'll build my soup
>> with the strained broth. Cabbage, green beans, carrots, celery,
>> onion, some potato, zucchini and parsley and the meat pulled from
>> the beef shank.
>> My daughter was here last week, we cooked together and we made
>> Posole Rojo for one meal and Spicy Pop Pulled Pork for another.
>> She took the recipes home to make for her family. I'm ready for
>> some lighter flavored fare right now so the beef vegetable soup
>> sounds about right. Janet US
>>
>
> That sounds delicions, but I would substitute yellow summer squash
> for the zucchini. I've never been fond of zucchini except, perhaps,
> in qucchini bread. :-)
>
I don't understand aversions to zucchini. To me, it tastes practically
the same as yellow summer squash.

Jill

On 2018-10-23 5:39 PM, jmcquown wrote:
> On 10/23/2018 1:09 PM, Wayne Boatwright wrote:

>> That sounds delicions, but I would substitute yellow summer squash
>> for the zucchini.Â* I've never been fond of zucchini except, perhaps,
>> in qucchini bread. :-)
>>
> I don't understand aversions to zucchini.Â* To me, it tastes practically
> the same as yellow summer squash.

There is not a lot to dislike about zucchini, but not a lot to get
excited about it either. My wife's best treatment of it was to slice
it, blanch it and then fry it in good olive oil. Cook it on one side,
flip it over and then sprinkle some freshly grated Parmesan. It is
delicious, but it is mostly the good olive oil and Parmesan.

On Tue, 23 Oct 2018 17:49:27 -0400, Dave Smith
> wrote:

>On 2018-10-23 5:39 PM, jmcquown wrote:
>> On 10/23/2018 1:09 PM, Wayne Boatwright wrote:
>
>>> That sounds delicions, but I would substitute yellow summer squash
>>> for the zucchini.* I've never been fond of zucchini except, perhaps,
>>> in qucchini bread. :-)
>>>
>> I don't understand aversions to zucchini.* To me, it tastes practically
>> the same as yellow summer squash.
>
>There is not a lot to dislike about zucchini, but not a lot to get
>excited about it either. My wife's best treatment of it was to slice
>it, blanch it and then fry it in good olive oil.

Why would you blanch it first?

On Tuesday, October 23, 2018 at 4:39:49 PM UTC-5, Jill McQuown wrote:
>
> I don't understand aversions to zucchini. To me, it tastes practically
> the same as yellow summer squash.
>
> Jill
>
I don't care for zucchini either and I can tell the difference in taste between
yellow summer squash and zukes a mile away. The taste is in no way similar.

I love barley...would rather have it in beef veg soup, especially, than any other grain.

N.

On 10/23/2018 10:05 PM, Nancy2 wrote:
> I love barley...would rather have it in beef veg soup, especially, than any other grain.
>
> N.
>
I love (pearled) barley both in soups and as a baked pilaf, cooked in
beef broth or stock. Makes a great side dish. It's a textural thing as
much as taste. Barley has a bit of oomph to it that I really like.

Just a couple of years ago I got irritated because suddenly I couldn't
find pearled barley at my go-to grocery store, Publix. They'd
rearranged things. More prominantly displayed were things like quinoa
and chia seeds and other hip new "ancient grains". Hulled barley, which
is not at all similar to pearled barley. That stuff never gets tender.
I finally found it on the bottom shelf. Bought two 1 lb. packages of it
in case they decide to hide it from me again.

Jill

On 10/23/2018 9:22 PM, Wayne Boatwright wrote:
> On Tue 23 Oct 2018 02:39:45p, jmcquown told us...
>
>> On 10/23/2018 1:09 PM, Wayne Boatwright wrote:
>>> On Tue 23 Oct 2018 09:02:45a, U.S. Janet B. told us...
>>>
>>>> On Mon, 22 Oct 2018 16:04:25 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>> It's a bit chilly here. So I'll be making vegetable soup for
>>>>> dinner. That should pretty well empty out my veggie drawer. Am
>>>>> getting some fresh stuff tomorrow. Will probably put some beans
>>>>> in it. Maybe rice or barley. Will see what I have. Will also
>>>>> make some cheese biscuits.
>>>>
>>>> I just started a beef vegetable soup. I'm making the broth with
>>>> a really nice, large beef shank, celery, carrots, onion, garlic
>>>> (all frozen from my stash for soup in the deep freeze) in the
>>>> pressure cooker along with water and some pepper corns. I'll
>>>> build my soup with the strained broth. Cabbage, green beans,
>>>> carrots, celery, onion, some potato, zucchini and parsley and
>>>> the meat pulled from the beef shank.
>>>> My daughter was here last week, we cooked together and we made
>>>> Posole Rojo for one meal and Spicy Pop Pulled Pork for another.
>>>> She took the recipes home to make for her family. I'm ready for
>>>> some lighter flavored fare right now so the beef vegetable soup
>>>> sounds about right. Janet US
>>>>
>>>
>>> That sounds delicions, but I would substitute yellow summer
>>> squash for the zucchini. I've never been fond of zucchini
>>> except, perhaps, in qucchini bread. :-)
>>>
>> I don't understand aversions to zucchini. To me, it tastes
>> practically the same as yellow summer squash.
>>
>> Jill
>>
>
> They don't taste the same to me, but you don't need to hnderstand it.
> I have never liked zucchini and never will.
>
True, and no skin off my nose. I like zucchini but then I like most
kinds of squash.

Jill

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> wrote in message
...
> On Tuesday, October 23, 2018 at 4:39:49 PM UTC-5, Jill McQuown wrote:
>>
>> I don't understand aversions to zucchini. To me, it tastes practically
>> the same as yellow summer squash.
>>
>> Jill
>>
> I don't care for zucchini either and I can tell the difference in taste
> between
> yellow summer squash and zukes a mile away. The taste is in no way
> similar.

I'll eat either one. I do taste the difference. There is also a gray Mexican
squash that tastes sort of like a cross between the two. It's usually a
little more expensive than the other two. I like them all but they're not my
favorite veggies.

I do remember getting Zucchini in tomato sauce (the name of the dish now
escapes me) at the Hibernia Diner in New Jersey. Was delicious but I have
been unable to recreate the same thing at home.

"jmcquown" > wrote in message
news
> On 10/23/2018 1:32 PM, l not -l wrote:
>> On 23-Oct-2018, jmcquown > wrote:
>>
>>> On 10/23/2018 10:39 AM, Sqwertz wrote:
>>>> On Tue, 23 Oct 2018 01:06:57 -0400, jmcquown wrote:
>>>>
>>>>> On 10/22/2018 10:19 PM, Sqwertz wrote:
>>>>>> On Mon, 22 Oct 2018 21:50:35 -0400, Ed Pawlowski wrote:
>>>>>>
>>>>>>> I love a good vegetable soup. I put lots of chicken in mine.
>>>>>>
>>>>>> Brain fart or are you being sarcastic?
>>>>>>
>>>>> I suspect it's Ed's usual dry sense of humor.
>>>>
>>>> But I can see how some people might think that's still a "vegetable
>>>> soup". Even Campbell's has a "Vegetable Beef".
>>>>
>>>> -sw
>>>>
>>> Sure, but they call Vegetable *Beef*. I can't say I've ever seen
>>> Vegetable Chicken soup on the shelves.
>> Progresso offers a couple of Chicken and Vegetable varieties; I guess
>> that
>> counts, even though the words are swapped around.
>>
> I've seen chicken & rice, chicken and noodles, chicken and dumplings.
> Never something just called Vegetable Chicken Vegetable Beef, yep.

I've seen it but not Campbell's.

On 10/23/2018 11:50 PM, Wayne Boatwright wrote:
> On Tue 23 Oct 2018 08:34:38p, jmcquown told us...
>
>> On 10/23/2018 9:22 PM, Wayne Boatwright wrote:
>>> On Tue 23 Oct 2018 02:39:45p, jmcquown told us...
>>>
>>>> On 10/23/2018 1:09 PM, Wayne Boatwright wrote:
>>>>> On Tue 23 Oct 2018 09:02:45a, U.S. Janet B. told us...
>>>>>
>>>>>> On Mon, 22 Oct 2018 16:04:25 -0700, "Julie Bove"
>>>>>> > wrote:
>>>>>>
>>>>>>> It's a bit chilly here. So I'll be making vegetable soup for
>>>>>>> dinner. That should pretty well empty out my veggie drawer.
>>>>>>> Am getting some fresh stuff tomorrow. Will probably put some
>>>>>>> beans in it. Maybe rice or barley. Will see what I have. Will
>>>>>>> also make some cheese biscuits.
>>>>>>
>>>>>> I just started a beef vegetable soup. I'm making the broth
>>>>>> with a really nice, large beef shank, celery, carrots, onion,
>>>>>> garlic (all frozen from my stash for soup in the deep freeze)
>>>>>> in the pressure cooker along with water and some pepper corns.
>>>>>> I'll build my soup with the strained broth. Cabbage, green
>>>>>> beans, carrots, celery, onion, some potato, zucchini and
>>>>>> parsley and the meat pulled from the beef shank.
>>>>>> My daughter was here last week, we cooked together and we made
>>>>>> Posole Rojo for one meal and Spicy Pop Pulled Pork for
>>>>>> another. She took the recipes home to make for her family.
>>>>>> I'm ready for some lighter flavored fare right now so the beef
>>>>>> vegetable soup sounds about right. Janet US
>>>>>>
>>>>>
>>>>> That sounds delicions, but I would substitute yellow summer
>>>>> squash for the zucchini. I've never been fond of zucchini
>>>>> except, perhaps, in qucchini bread. :-)
>>>>>
>>>> I don't understand aversions to zucchini. To me, it tastes
>>>> practically the same as yellow summer squash.
>>>>
>>>> Jill
>>>>
>>>
>>> They don't taste the same to me, but you don't need to hnderstand
>>> it. I have never liked zucchini and never will.
>>>
>> True, and no skin off my nose. I like zucchini but then I like
>> most kinds of squash.
>>
>> Jill
>>
>
> And therein probably makes the difference. I do not like most kinds
> of squash, probably no more the 3-4 types, and most of those would be
> winter squash, not summer varieties. :-)
>
There ya go. I have tried and liked most varieties of squash. One
exception would be spaghetti squash. I despise it.

Jill

On Wed, 24 Oct 2018 03:50:30 -0000 (UTC), Wayne Boatwright
> wrote:

>On Tue 23 Oct 2018 08:34:38p, jmcquown told us...
>
>> On 10/23/2018 9:22 PM, Wayne Boatwright wrote:
>>> On Tue 23 Oct 2018 02:39:45p, jmcquown told us...
>>>
>>>> On 10/23/2018 1:09 PM, Wayne Boatwright wrote:
>>>>> On Tue 23 Oct 2018 09:02:45a, U.S. Janet B. told us...
>>>>>
>>>>>> On Mon, 22 Oct 2018 16:04:25 -0700, "Julie Bove"
>>>>>> > wrote:
>>>>>>
>>>>>>> It's a bit chilly here. So I'll be making vegetable soup for
>>>>>>> dinner. That should pretty well empty out my veggie drawer.
>>>>>>> Am getting some fresh stuff tomorrow. Will probably put some
>>>>>>> beans in it. Maybe rice or barley. Will see what I have. Will
>>>>>>> also make some cheese biscuits.
>>>>>>
>>>>>> I just started a beef vegetable soup. I'm making the broth
>>>>>> with a really nice, large beef shank, celery, carrots, onion,
>>>>>> garlic (all frozen from my stash for soup in the deep freeze)
>>>>>> in the pressure cooker along with water and some pepper corns.
>>>>>> I'll build my soup with the strained broth. Cabbage, green
>>>>>> beans, carrots, celery, onion, some potato, zucchini and
>>>>>> parsley and the meat pulled from the beef shank.
>>>>>> My daughter was here last week, we cooked together and we made
>>>>>> Posole Rojo for one meal and Spicy Pop Pulled Pork for
>>>>>> another. She took the recipes home to make for her family.
>>>>>> I'm ready for some lighter flavored fare right now so the beef
>>>>>> vegetable soup sounds about right. Janet US
>>>>>>
>>>>>
>>>>> That sounds delicions, but I would substitute yellow summer
>>>>> squash for the zucchini. I've never been fond of zucchini
>>>>> except, perhaps, in qucchini bread. :-)
>>>>>
>>>> I don't understand aversions to zucchini. To me, it tastes
>>>> practically the same as yellow summer squash.
>>>>
>>>> Jill
>>>>
>>>
>>> They don't taste the same to me, but you don't need to hnderstand
>>> it. I have never liked zucchini and never will.
>>>
>> True, and no skin off my nose. I like zucchini but then I like
>> most kinds of squash.
>>
>> Jill
>>
>
>And therein probably makes the difference. I do not like most kinds
>of squash, probably no more the 3-4 types, and most of those would be
>winter squash, not summer varieties. :-)

I don't try to grow winter squash anymore. The squirrels like it too
much. They gnaw spots on a squash then move on to taste another
squash.

On Wed, 24 Oct 2018 03:50:30 -0000 (UTC), Wayne Boatwright
> wrote:

>On Tue 23 Oct 2018 08:34:38p, jmcquown told us...
>
>> On 10/23/2018 9:22 PM, Wayne Boatwright wrote:
>>> On Tue 23 Oct 2018 02:39:45p, jmcquown told us...
>>>
>>>> On 10/23/2018 1:09 PM, Wayne Boatwright wrote:
>>>>> On Tue 23 Oct 2018 09:02:45a, U.S. Janet B. told us...
>>>>>
>>>>>> On Mon, 22 Oct 2018 16:04:25 -0700, "Julie Bove"
>>>>>> > wrote:
>>>>>>
>>>>>>> It's a bit chilly here. So I'll be making vegetable soup for
>>>>>>> dinner. That should pretty well empty out my veggie drawer.
>>>>>>> Am getting some fresh stuff tomorrow. Will probably put some
>>>>>>> beans in it. Maybe rice or barley. Will see what I have. Will
>>>>>>> also make some cheese biscuits.
>>>>>>
>>>>>> I just started a beef vegetable soup. I'm making the broth
>>>>>> with a really nice, large beef shank, celery, carrots, onion,
>>>>>> garlic (all frozen from my stash for soup in the deep freeze)
>>>>>> in the pressure cooker along with water and some pepper corns.
>>>>>> I'll build my soup with the strained broth. Cabbage, green
>>>>>> beans, carrots, celery, onion, some potato, zucchini and
>>>>>> parsley and the meat pulled from the beef shank.
>>>>>> My daughter was here last week, we cooked together and we made
>>>>>> Posole Rojo for one meal and Spicy Pop Pulled Pork for
>>>>>> another. She took the recipes home to make for her family.
>>>>>> I'm ready for some lighter flavored fare right now so the beef
>>>>>> vegetable soup sounds about right. Janet US
>>>>>>
>>>>>
>>>>> That sounds delicions, but I would substitute yellow summer
>>>>> squash for the zucchini. I've never been fond of zucchini
>>>>> except, perhaps, in qucchini bread. :-)
>>>>>
>>>> I don't understand aversions to zucchini. To me, it tastes
>>>> practically the same as yellow summer squash.
>>>>
>>>> Jill
>>>>
>>>
>>> They don't taste the same to me, but you don't need to hnderstand
>>> it. I have never liked zucchini and never will.
>>>
>> True, and no skin off my nose. I like zucchini but then I like
>> most kinds of squash.
>>
>> Jill
>>
>
>And therein probably makes the difference. I do not like most kinds
>of squash, probably no more the 3-4 types, and most of those would be
>winter squash, not summer varieties. :-)

I'm with you, I loathe all types of squash, winter/summer makes no
difference. I can handle a slice of pumpkin pie if it's home-made and
the cook was heavy on the spices.

On 2018-10-24 6:38 AM, wrote:

> I'm with you, I loathe all types of squash, winter/summer makes no
> difference.

I was never a fan of squash until I discovered it sprinkled with a bit
of brown sugar, ginger, cinnamon and curry powder, drizzled with oil
and roasted.


> can handle a slice of pumpkin pie if it's home-made and
> the cook was heavy on the spices.

Are you referring to the pastry or to the filling. I have made pumpkin
pie from scratch, baking the pumpkin and scraping out the innards, and I
have made it from canned. I think my home made from a can is pretty
damned good, but I have to say that there is not the huge difference
between home made and store bought that you have with other types of
pies. A good friend of my raves about the Costco pumpkin pies and they
are sold so cheap that even pie makers consider them too much of a
bargain to resist.

On Wed, 24 Oct 2018 09:58:48 -0400, Dave Smith
> wrote:

>On 2018-10-24 6:38 AM, wrote:
>
>> I'm with you, I loathe all types of squash, winter/summer makes no
>> difference.
>
>I was never a fan of squash until I discovered it sprinkled with a bit
>of brown sugar, ginger, cinnamon and curry powder, drizzled with oil
>and roasted.
>
>
>> can handle a slice of pumpkin pie if it's home-made and
>> the cook was heavy on the spices.
>
>Are you referring to the pastry or to the filling. I have made pumpkin
>pie from scratch, baking the pumpkin and scraping out the innards, and I
>have made it from canned. I think my home made from a can is pretty
>damned good, but I have to say that there is not the huge difference
>between home made and store bought that you have with other types of
>pies. A good friend of my raves about the Costco pumpkin pies and they
>are sold so cheap that even pie makers consider them too much of a
>bargain to resist.

Canned pumpkin is actually butternut squash.... the FDA lets them get
away with the switch because botanically they're the same.... just
like yellow squash and zuchinni, they are the same plant but a
different varietal... they taste exactly precisely identical, anyone
who claims they can taste the difference is a snob who tastes with
their eyes.... blindfolded no one can taste the difference.
I grow many types of squash and occasionally they cross pollinate and
produce an entirely different looking squash, in color and
configuration, however they taste exactly precisely the same as the
original. Most summer squash tastes the same except some have a
slightly different texture. There is no difference between a straight
and a crookneck squash other than shape... only the texture may vary
but that's usually because of how large they grew before harvesting.
Growing any produce in different soil will very slightly affect the
taste, but no human can differenciate... animals can but they are not
tasting, they are smelling the difference.

On Wednesday, October 24, 2018 at 11:09:03 AM UTC-5, Sheldon wrote:
>
> Canned pumpkin is actually butternut squash.... the FDA lets them get
> away with the switch because botanically they're the same....
>
Absolutely bullshit.
>
> just
> like yellow squash and zuchinni, they are the same plant but a
> different varietal... they taste exactly precisely identical, anyone
> who claims they can taste the difference is a snob who tastes with
> their eyes.... blindfolded no one can taste the difference.
>
Absolutely bullshit.
>
> Most summer squash tastes the same except some have a
> slightly different texture. There is no difference between a straight
> and a crookneck squash other than shape... only the texture may vary
> but that's usually because of how large they grew before harvesting.
> Growing any produce in different soil will very slightly affect the
> taste, but no human can differenciate... animals can but they are not
> tasting, they are smelling the difference.
>
Absolutely bullshit.

On Wed, 24 Oct 2018 13:14:33 -0700 (PDT), "
> wrote:

>On Wednesday, October 24, 2018 at 11:09:03 AM UTC-5, Sheldon wrote:
>>
>> Canned pumpkin is actually butternut squash.... the FDA lets them get
>> away with the switch because botanically they're the same....
>>
>Absolutely bullshit.
>>
>> just
>> like yellow squash and zuchinni, they are the same plant but a
>> different varietal... they taste exactly precisely identical, anyone
>> who claims they can taste the difference is a snob who tastes with
>> their eyes.... blindfolded no one can taste the difference.
>>
>Absolutely bullshit.
>>
>> Most summer squash tastes the same except some have a
>> slightly different texture. There is no difference between a straight
>> and a crookneck squash other than shape... only the texture may vary
>> but that's usually because of how large they grew before harvesting.
>> Growing any produce in different soil will very slightly affect the
>> taste, but no human can differenciate... animals can but they are not
>> tasting, they are smelling the difference.
>>
>Absolutely bullshit.

He's good isn't he? His ratio of "misinformation/number of words" is
amazing. Some of it is obsolete stuff from the 50s, but most of it
comes out of a deep dark hole.

On Wednesday, October 24, 2018 at 3:22:07 PM UTC-5, Brice wrote:
>
> He's good isn't he? His ratio of "misinformation/number of words" is
> amazing. Some of it is obsolete stuff from the 50s, but most of it
> comes out of a deep dark hole.
>
Sometimes I have an overwhelming urge to roll my pant legs up it gets so
deep in here.