On 10/27/2018 8:38 PM, Wayne Boatwright wrote:
> I usually bake pumpkin, sweet potato, and pecan. Sometimes mince.
>
> What pies are the most popular or common in your house?
>
None for me, thanks. But I hope you enjoy whatever pie you make.

Jill

On Sat, 27 Oct 2018 21:41:13 -0400, jmcquown >
wrote:

>On 10/27/2018 8:38 PM, Wayne Boatwright wrote:
>> I usually bake pumpkin, sweet potato, and pecan. Sometimes mince.
>>
>> What pies are the most popular or common in your house?
>>
>None for me, thanks. But I hope you enjoy whatever pie you make.

An utterly useless statement.

On Sat, 27 Oct 2018 21:41:13 -0400, jmcquown wrote:

> On 10/27/2018 8:38 PM, Wayne Boatwright wrote:
>> I usually bake pumpkin, sweet potato, and pecan. Sometimes mince.
>>
>> What pies are the most popular or common in your house?
>>
> None for me, thanks. But I hope you enjoy whatever pie you make.

I'm with Jill on this. No pies for me - especially fruit-based pies
<shiver>. I saw them making a Mississippi Mud Pie last night on
Cook's Country, and THAT, I could do. I've also been known to make
Boston Cream pies. But that's about it unless it's a pot pie with a
bunch of meat, not just gravy and vegetables (such as Swanson's and
Banquet).

-sw

lid writes:
>On Sat, 27 Oct 2018 21:41:13 -0400, jmcquown wrote:
>
>> On 10/27/2018 8:38 PM, Wayne Boatwright wrote:
>>> I usually bake pumpkin, sweet potato, and pecan. Sometimes mince.
>>>
>>> What pies are the most popular or common in your house?
>>>
>> None for me, thanks. But I hope you enjoy whatever pie you make.
>
>I'm with Jill on this. No pies for me - especially fruit-based pies
><shiver>. I saw them making a Mississippi Mud Pie last night on
>Cook's Country, and THAT, I could do. I've also been known to make
>Boston Cream pies. But that's about it unless it's a pot pie with a
>bunch of meat, not just gravy and vegetables (such as Swanson's and
>Banquet).
>
>-sw

I had a pretty good quiche yesterday

On Monday, October 29, 2018 at 12:50:05 PM UTC-5, tert in seattle wrote:
>
> I had a pretty good quiche yesterday.
>
I'm planning on making one this week! I've got some of the ingredients
here already but a trip to the store will get the rest.

writes:
>On Monday, October 29, 2018 at 12:50:05 PM UTC-5, tert in seattle wrote:
>>
>> I had a pretty good quiche yesterday.
>>
>I'm planning on making one this week! I've got some of the ingredients
>here already but a trip to the store will get the rest.

quiche is one of two things I'll make pie crust for

the other is cornish pasties

On Monday, October 29, 2018 at 4:30:05 PM UTC-6, tert in seattle wrote:
> writes:
> >On Monday, October 29, 2018 at 12:50:05 PM UTC-5, tert in seattle wrote:
> >>
> >> I had a pretty good quiche yesterday.
> >>
> >I'm planning on making one this week! I've got some of the ingredients
> >here already but a trip to the store will get the rest.
>
> quiche is one of two things I'll make pie crust for
>
> the other is cornish pasties

Allow me to share with you and everyone here my mother's pie crust recipe:

2 cups flour (White Swan)
1.5 sticks unsalted butter, 60F in temp (cool room temp)
1 tsp salt

Cut together with forks until butter lumps are tiny (squeeze thru fork tines) and flour covered.

Add 1/3 cup COLD 40% cream, stir together briefly! Add sprinkle of cold water if not coming together into dough rapidly. STOP STIRRING when dough comes together. Leaving a little unmixed is superior to mixing them in! You can press them together later so now bunch up into a lump gently and put in plastic wrap to completely cover and and let rest for 1 hour min. in cool place before working. Overnight in cool place best. Can be refrigerated or frozen, but let come to cool room temp (60F-ish is perfect) before working.


John Kuthe...

On Mon, 29 Oct 2018 17:43:13 +0000 (UTC), tert in seattle wrote:

> lid writes:
>>On Sat, 27 Oct 2018 21:41:13 -0400, jmcquown wrote:
>>
>>> On 10/27/2018 8:38 PM, Wayne Boatwright wrote:
>>>> I usually bake pumpkin, sweet potato, and pecan. Sometimes mince.
>>>>
>>>> What pies are the most popular or common in your house?
>>>>
>>> None for me, thanks. But I hope you enjoy whatever pie you make.
>>
>>I'm with Jill on this. No pies for me - especially fruit-based pies
>><shiver>. I saw them making a Mississippi Mud Pie last night on
>>Cook's Country, and THAT, I could do. I've also been known to make
>>Boston Cream pies. But that's about it unless it's a pot pie with a
>>bunch of meat, not just gravy and vegetables (such as Swanson's and
>>Banquet).
>
> I had a pretty good quiche yesterday

Crustless quiche is OK.

-sw

On 10/27/2018 10:47 PM, Sqwertz wrote:
> On Sat, 27 Oct 2018 21:41:13 -0400, jmcquown wrote:
>
>> On 10/27/2018 8:38 PM, Wayne Boatwright wrote:
>>> I usually bake pumpkin, sweet potato, and pecan. Sometimes mince.
>>>
>>> What pies are the most popular or common in your house?
>>>
>> None for me, thanks. But I hope you enjoy whatever pie you make.
>
> I'm with Jill on this. No pies for me - especially fruit-based pies
> <shiver>. I saw them making a Mississippi Mud Pie last night on
> Cook's Country, and THAT, I could do. I've also been known to make
> Boston Cream pies. But that's about it unless it's a pot pie with a
> bunch of meat, not just gravy and vegetables (such as Swanson's and
> Banquet).
>
> -sw
>
I just didn't grow up with pies, ya' know? Doesn't matter to me what
the season. I've tasted cherry pie, apple pie, pumpkin pie, pecan pie,
peach pie. Just not a fan of dessert pies.

I do like chicken pot pie. Easy to make if you use drop biscuit dough
for the "crust" (top only) for the chicken pot pie.

Jill

On 10/29/2018 6:41 PM, John Kuthe wrote:
> Allow me to share with you and everyone here my mother's pie crust recipe:
>
> 2 cups flour (White Swan)
> 1.5 sticks unsalted butter, 60F in temp (cool room temp)
> 1 tsp salt
>
> Cut together with forks until butter lumps are tiny (squeeze thru fork tines) and flour covered.
>
> Add 1/3 cup COLD 40% cream, stir together briefly! Add sprinkle of cold water if not coming together into dough rapidly. STOP STIRRING when dough comes together. Leaving a little unmixed is superior to mixing them in! You can press them together later so now bunch up into a lump gently and put in plastic wrap to completely cover and and let rest for 1 hour min. in cool place before working. Overnight in cool place best. Can be refrigerated or frozen, but let come to cool room temp (60F-ish is perfect) before working.
>
>
> John Kuthe...

I've made note of this, thanks John.

Jill

lid writes:
>On Mon, 29 Oct 2018 17:43:13 +0000 (UTC), tert in seattle wrote:
>
>> lid writes:
>>>On Sat, 27 Oct 2018 21:41:13 -0400, jmcquown wrote:
>>>
>>>> On 10/27/2018 8:38 PM, Wayne Boatwright wrote:
>>>>> I usually bake pumpkin, sweet potato, and pecan. Sometimes mince.
>>>>>
>>>>> What pies are the most popular or common in your house?
>>>>>
>>>> None for me, thanks. But I hope you enjoy whatever pie you make.
>>>
>>>I'm with Jill on this. No pies for me - especially fruit-based pies
>>><shiver>. I saw them making a Mississippi Mud Pie last night on
>>>Cook's Country, and THAT, I could do. I've also been known to make
>>>Boston Cream pies. But that's about it unless it's a pot pie with a
>>>bunch of meat, not just gravy and vegetables (such as Swanson's and
>>>Banquet).
>>
>> I had a pretty good quiche yesterday
>
>Crustless quiche is OK.
>
>-sw


the crust is at least half the fun

On Mon, 29 Oct 2018 19:21:51 -0400, jmcquown wrote:

> I just didn't grow up with pies, ya' know? Doesn't matter to me what
> the season. I've tasted cherry pie, apple pie, pumpkin pie, pecan pie,
> peach pie. Just not a fan of dessert pies.

The first pie I remember eating was pumpkin pie, and that's probably
what traumatized me against eating pies ever again. All those
"pumpkin pie spices" are quite an assault on a 5 year-old's taste
buds (not unlike broccoli). And it doesn't help that the Pumpkin
Pie Spice lobby gets bigger and stronger every year around this
time.

-sw

On 10/29/2018 7:49 PM, Sqwertz wrote:
> On Mon, 29 Oct 2018 19:21:51 -0400, jmcquown wrote:
>
>> I just didn't grow up with pies, ya' know? Doesn't matter to me what
>> the season. I've tasted cherry pie, apple pie, pumpkin pie, pecan pie,
>> peach pie. Just not a fan of dessert pies.
>
> The first pie I remember eating was pumpkin pie, and that's probably
> what traumatized me against eating pies ever again. All those
> "pumpkin pie spices" are quite an assault on a 5 year-old's taste
> buds (not unlike broccoli). And it doesn't help that the Pumpkin
> Pie Spice lobby gets bigger and stronger every year around this
> time.
>
> -sw
>
That may be the reason I don't care for it myself. There is a McCormick
spice blend (I recall from the 1960's and still selling) called "Pumpkin
Pie Spice".

My real aversion to it had to do with my first association with the
smell of a raw pumpkin. I got my first introduction to a pumpkin at
Halloween when I was 6. The teacher brought a pumpkin and a knife (I'm
not kidding) to class. She had the pumpkin on her desk under a sheet of
butcher paper (to cover her desk blotter). She cut the top off the
pumpkin, like a lid. All the while she was telling us this is how we
start to make a Jack-O-Lantern. Halloween! 1966.

She scraped the guts and seeds loose with the knife. Set the knife
aside. Then she had all of us line up and reach in and scoop out a
handful of the guts and seeds onto some newspaper. OMG. I thought I'd
puke. The smell!

It took me many many years to realize that was a cheap rotting pumpkin.
Cleaning out a fresh pumpkin is nothing like what assaulted my 6 year
old nose! OB Pie: I now know it was not a sugar pumpkin, which is what
should be used for fresh pumpkin pie. Or so I've heard.

Jill

On Monday, October 29, 2018 at 6:21:56 PM UTC-5, Jill McQuown wrote:
>
> I just didn't grow up with pies, ya' know? Doesn't matter to me what
> the season. I've tasted cherry pie, apple pie, pumpkin pie, pecan pie,
> peach pie. Just not a fan of dessert pies.
>
> Jill
>
I cannot ever remember my mother making a pie, fried pies, yes, but a regular
pie with a crust, no. Lots of cobblers though.

A period during WW2 she did say she would make 2 chess pies daily, from
scratch, when my dad worked at Jeffersonville Boat and Machine Company
more commonly known by its name of Jeffboat. He would eat 1/2 pie at lunch
with she and my two brothers dividing the remainder between them. This was
repeated at supper. I guess she had her fill of homemade pie crusts after
that and preferred cobblers. Hahaha

On Monday, October 29, 2018 at 6:25:23 PM UTC-5, Jill McQuown wrote:
>
> On 10/29/2018 6:41 PM, John Kuthe wrote:
>
> > Cut together with forks until butter lumps are tiny (squeeze thru fork tines) and flour covered.
> >
> > John Kuthe...
>
> I've made note of this, thanks John.
>
> Jill
>
Save yourself some time and do it in the food processor if you have one
(using the pulse button).

On 10/30/2018 2:12 PM, wrote:
> On Monday, October 29, 2018 at 6:25:23 PM UTC-5, Jill McQuown wrote:
>>
>> On 10/29/2018 6:41 PM, John Kuthe wrote:
>>
>>> Cut together with forks until butter lumps are tiny (squeeze thru fork tines) and flour covered.
>>>
>>> John Kuthe...
>>
>> I've made note of this, thanks John.
>>
>> Jill
>>
> Save yourself some time and do it in the food processor if you have one
> (using the pulse button).
>
I said I made note of it, I didn't say I'll actually be making a pie
crust.

I do have a food processor. I generally use it for uniformly slicing
yellow squash for squash casserole. With homemade cornbread stuffing
crumbs. It's that time of year.

Jill

On 10/30/2018 2:10 PM, wrote:
> On Monday, October 29, 2018 at 6:21:56 PM UTC-5, Jill McQuown wrote:
>>
>> I just didn't grow up with pies, ya' know? Doesn't matter to me what
>> the season. I've tasted cherry pie, apple pie, pumpkin pie, pecan pie,
>> peach pie. Just not a fan of dessert pies.
>>
>> Jill
>>
> I cannot ever remember my mother making a pie, fried pies, yes, but a regular
> pie with a crust, no. Lots of cobblers though.
>
> A period during WW2 she did say she would make 2 chess pies daily, from
> scratch, when my dad worked at Jeffersonville Boat and Machine Company
> more commonly known by its name of Jeffboat. He would eat 1/2 pie at lunch
> with she and my two brothers dividing the remainder between them. This was
> repeated at supper. I guess she had her fill of homemade pie crusts after
> that and preferred cobblers. Hahaha
>
What a wonderful memory! Sadly, fried pies and cobblers weren't part of
my growing up experience. Waaah!

Jill

On 10/30/2018 2:52 PM, Wayne Boatwright wrote:
> On Tue 30 Oct 2018 11:37:56a, jmcquown told us...
>
>> On 10/30/2018 2:10 PM, wrote:
>>> On Monday, October 29, 2018 at 6:21:56 PM UTC-5, Jill McQuown
>>> wrote:
>>>>
>>>> I just didn't grow up with pies, ya' know? Doesn't matter to me
>>>> what the season. I've tasted cherry pie, apple pie, pumpkin
>>>> pie, pecan pie, peach pie. Just not a fan of dessert pies.
>>>>
>>>> Jill
>>>>
>>> I cannot ever remember my mother making a pie, fried pies, yes,
>>> but a regular pie with a crust, no. Lots of cobblers though.
>>>
>>> A period during WW2 she did say she would make 2 chess pies
>>> daily, from scratch, when my dad worked at Jeffersonville Boat
>>> and Machine Company more commonly known by its name of Jeffboat.
>>> He would eat 1/2 pie at lunch with she and my two brothers
>>> dividing the remainder between them. This was repeated at
>>> supper. I guess she had her fill of homemade pie crusts after
>>> that and preferred cobblers. Hahaha
>>>
>> What a wonderful memory! Sadly, fried pies and cobblers weren't
>> part of my growing up experience. Waaah!
>>
>> Jill
>>
>
> That is sad. My mother always made regular pies, fried pies, and
> cobblers. I've always prefered these to cakes.
>
Not really. You can't miss what you never had.

Jill

On 10/30/2018 2:50 PM, Wayne Boatwright wrote:
> On Tue 30 Oct 2018 11:34:16a, jmcquown told us...
>
>> On 10/30/2018 2:12 PM, wrote:
>>> On Monday, October 29, 2018 at 6:25:23 PM UTC-5, Jill McQuown
>>> wrote:
>>>>
>>>> On 10/29/2018 6:41 PM, John Kuthe wrote:
>>>>
>>>>> Cut together with forks until butter lumps are tiny (squeeze
>>>>> thru fork tines) and flour covered.
>>>>>
>>>>> John Kuthe...
>>>>
>>>> I've made note of this, thanks John.
>>>>
>>>> Jill
>>>>
>>> Save yourself some time and do it in the food processor if you
>>> have one (using the pulse button).
>>>
>> I said I made note of it, I didn't say I'll actually be making a
>> pie crust.
>>
>> I do have a food processor. I generally use it for uniformly
>> slicing yellow squash for squash casserole. With homemade
>> cornbread stuffing crumbs. It's that time of year.
>>
>> Jill
>>
>
> Now that you mention it, I was just gathering my thoughts abouat what
> we would have for Thanksgiving dinner this year. I think I'm going
> to make Aunt Fanny's Squash Casserole,

I don't know your Aunt Fanny, but I do love yellow squash casserole
I first tasted it at Buntyn's Cafe across the tracks in the bad part of
town in Memphis. Later at the Dixie Cafe on Poplar Avenue. Served as a
side dish. Delicious! I just had to try to recreate it. I succeeded.
Just on a slightly larger scale rather than served in individual ramekins.

> and I always make cornbread
> dressing. As to the cornbread dressing, I just crumble it up by
> hand. We always crumbled a few day-old biscuits in the mix, too.
>
These days I use Stouffer's cornbread stuffing crumbs. I occcasioally
bake corn muffins or cornsticks. But I don't plan it around making
squash casserole. So I keep a bag of cornbread stuffing crumbs on hand.

Jill

On Tuesday, October 30, 2018 at 2:38:01 PM UTC-4, Jill McQuown wrote:
> On 10/30/2018 2:10 PM, wrote:
> > On Monday, October 29, 2018 at 6:21:56 PM UTC-5, Jill McQuown wrote:
> >>
> >> I just didn't grow up with pies, ya' know? Doesn't matter to me what
> >> the season. I've tasted cherry pie, apple pie, pumpkin pie, pecan pie,
> >> peach pie. Just not a fan of dessert pies.
> >>
> >> Jill
> >>
> > I cannot ever remember my mother making a pie, fried pies, yes, but a regular
> > pie with a crust, no. Lots of cobblers though.
> >
> > A period during WW2 she did say she would make 2 chess pies daily, from
> > scratch, when my dad worked at Jeffersonville Boat and Machine Company
> > more commonly known by its name of Jeffboat. He would eat 1/2 pie at lunch
> > with she and my two brothers dividing the remainder between them. This was
> > repeated at supper. I guess she had her fill of homemade pie crusts after
> > that and preferred cobblers. Hahaha
> >
> What a wonderful memory! Sadly, fried pies and cobblers weren't part of
> my growing up experience. Waaah!
>
> Jill

I got Betty Crocker Butter Brickle cake mix when I was a kid.

For very special occasions, there was a dessert made from
crushed vanilla wafers, melted marshmallows, canned pineapple,
and Cool Whip.

Cindy Hamilton

In article >,
Cindy Hamilton > wrote:

> For very special occasions, there was a dessert made from
> crushed vanilla wafers, melted marshmallows, canned pineapple,
> and Cool Whip.

I'd eat that in a heartbeat.

leo

On Tue, 30 Oct 2018 22:29:58 -0700, Leonard Blaisdell
> wrote:

>In article >,
>Cindy Hamilton > wrote:
>
>> For very special occasions, there was a dessert made from
>> crushed vanilla wafers, melted marshmallows, canned pineapple,
>> and Cool Whip.
>
>I'd eat that in a heartbeat.

Could be your last.

In article >, Brice
> wrote:

> On Tue, 30 Oct 2018 22:29:58 -0700, Leonard Blaisdell
> > wrote:
>
> >In article >,
> >Cindy Hamilton > wrote:
> >
> >> For very special occasions, there was a dessert made from
> >> crushed vanilla wafers, melted marshmallows, canned pineapple,
> >> and Cool Whip.
> >
> >I'd eat that in a heartbeat.
>
> Could be your last.

There was no meat in it! How is that not healthy?

leo

On Tue, 30 Oct 2018 23:50:56 -0700, Leonard Blaisdell
> wrote:

>In article >, Brice
> wrote:
>
>> On Tue, 30 Oct 2018 22:29:58 -0700, Leonard Blaisdell
>> > wrote:
>>
>> >In article >,
>> >Cindy Hamilton > wrote:
>> >
>> >> For very special occasions, there was a dessert made from
>> >> crushed vanilla wafers, melted marshmallows, canned pineapple,
>> >> and Cool Whip.
>> >
>> >I'd eat that in a heartbeat.
>>
>> Could be your last.
>
>There was no meat in it! How is that not healthy?

Well, the Cool Whip alone:

Water, Corn Syrup, High Fructose Corn Syrup, Hydrogenated Vegetable
Oil (Coconut and Palm Kernel Oils), Less than Two Percent of Sodium
Caseinate (from Milk), Natural and Artificial Flavor, Modified Food
Starch, Xanthan and Guar Gums, Polysorbate 60, Sorbitan Monostearate,
Sodium Polyphosphates, Beta Carotene (Color)

In article >, Brice
> wrote:

> Well, the Cool Whip alone:
>
> Water, Corn Syrup, High Fructose Corn Syrup, Hydrogenated Vegetable
> Oil (Coconut and Palm Kernel Oils), Less than Two Percent of Sodium
> Caseinate (from Milk), Natural and Artificial Flavor, Modified Food
> Starch, Xanthan and Guar Gums, Polysorbate 60, Sorbitan Monostearate,
> Sodium Polyphosphates, Beta Carotene (Color)

Damn... the casein! There's that mention of milk. Knowing that you
personally eat a certain amount of bugs and bug casings in your
vegetables makes me smile. Oh, and the chemicals, pffft, everything,
everywhere is made of chemicals. Add carbon and hydrogen together in
your food and it's magically "organic", just as you see in the grocery
store. Well...that and the bugs. Bon appétit!

leo

On Wed, 31 Oct 2018 01:47:38 -0700, Leonard Blaisdell
> wrote:

>In article >, Brice
> wrote:
>
>> Well, the Cool Whip alone:
>>
>> Water, Corn Syrup, High Fructose Corn Syrup, Hydrogenated Vegetable
>> Oil (Coconut and Palm Kernel Oils), Less than Two Percent of Sodium
>> Caseinate (from Milk), Natural and Artificial Flavor, Modified Food
>> Starch, Xanthan and Guar Gums, Polysorbate 60, Sorbitan Monostearate,
>> Sodium Polyphosphates, Beta Carotene (Color)
>
>Damn... the casein! There's that mention of milk. Knowing that you
>personally eat a certain amount of bugs and bug casings in your
>vegetables makes me smile. Oh, and the chemicals, pffft, everything,
>everywhere is made of chemicals. Add carbon and hydrogen together in
>your food and it's magically "organic", just as you see in the grocery
>store. Well...that and the bugs. Bon appétit!

I think Cool Whip and you are a marriage made in heaven Enjoy!

On 10/31/2018 4:47 AM, Leonard Blaisdell wrote:
> In article >, Brice
> > wrote:
>
>> Well, the Cool Whip alone:
>>
>> Water, Corn Syrup, High Fructose Corn Syrup, Hydrogenated Vegetable
>> Oil (Coconut and Palm Kernel Oils), Less than Two Percent of Sodium
>> Caseinate (from Milk), Natural and Artificial Flavor, Modified Food
>> Starch, Xanthan and Guar Gums, Polysorbate 60, Sorbitan Monostearate,
>> Sodium Polyphosphates, Beta Carotene (Color)
>
> Damn... the casein! There's that mention of milk. Knowing that you
> personally eat a certain amount of bugs and bug casings in your
> vegetables makes me smile. Oh, and the chemicals, pffft, everything,
> everywhere is made of chemicals. Add carbon and hydrogen together in
> your food and it's magically "organic", just as you see in the grocery
> store. Well...that and the bugs. Bon appétit!
>
> leo
>
I'd rather eat bugs than Cool Whip. There is no reason that crap should
exist aside from that fact that a lot of people are cheap and lazy.
For me, real whipped cream or nothing.

"Ed Pawlowski" > wrote in message news:1KiCD.487331

> I'd rather eat bugs than Cool Whip. There is no reason that crap should
> exist aside from that fact that a lot of people are cheap and lazy.
> For me, real whipped cream or nothing.


Or...maybe they simply like it.

Cheri

On 2018-10-31 10:11 AM, Ed Pawlowski wrote:
> On 10/31/2018 4:47 AM, Leonard Blaisdell wrote:
Sodium Polyphosphates, Beta Carotene (Color)
>>
>> Damn... the casein! There's that mention of milk. Knowing that you
>> personally eat a certain amount of bugs and bug casings in your
>> vegetables makes me smile. Oh, and the chemicals, pffft, everything,
>> everywhere is made of chemicals. Add carbon and hydrogen together in
>> your food and it's magically "organic", just as you see in the grocery
>> store. Well...that and the bugs. Bon appétit!
>>
>> leo
>>
> I'd rather eat bugs than Cool Whip.Â* There is no reason that crap should
> exist aside from that fact that a lot of people are cheap and lazy. For
> me, real whipped cream or nothing.

Given that choice, I might opt for the Cool Whip. I have to confess
that at first I thought you were referring to the Reddi Whip. I never
buy either and I guess I had totally forgotten about Cool Whip. I rarely
eat whipped cream but my wife loves it. I had suggested the canned stuff
rather than having to whip up a batch just for herself. I hear from
people that it is real cream in some of them but I have never bothered
checking for myself because it's not something I would bother with.

On Wednesday, October 31, 2018 at 8:11:13 AM UTC-6, Ed Pawlowski wrote:
> On 10/31/2018 4:47 AM, Leonard Blaisdell wrote:
> > In article >, Brice
> > > wrote:
> >
> >> Well, the Cool Whip alone:
> >>
> >> Water, Corn Syrup, High Fructose Corn Syrup, Hydrogenated Vegetable
> >> Oil (Coconut and Palm Kernel Oils), Less than Two Percent of Sodium
> >> Caseinate (from Milk), Natural and Artificial Flavor, Modified Food
> >> Starch, Xanthan and Guar Gums, Polysorbate 60, Sorbitan Monostearate,
> >> Sodium Polyphosphates, Beta Carotene (Color)
> >
> > Damn... the casein! There's that mention of milk. Knowing that you
> > personally eat a certain amount of bugs and bug casings in your
> > vegetables makes me smile. Oh, and the chemicals, pffft, everything,
> > everywhere is made of chemicals. Add carbon and hydrogen together in
> > your food and it's magically "organic", just as you see in the grocery
> > store. Well...that and the bugs. Bon appétit!
> >
> > leo
> >
> I'd rather eat bugs than Cool Whip. There is no reason that crap should
> exist aside from that fact that a lot of people are cheap and lazy.
> For me, real whipped cream or nothing.

You and me both, Buddy!

Cool Whip is a lot better CRAP than it used to be, but NOTHING is the same as real cow's milk Whipped Cream!

Can we imagine how rich and delicious whipped cream might be if we could make it from HUMAN MILK? I tasted my wife's years ago, and "Mother's Milk" IS everything it's cracked up to be! DELICIOUS!! :-)

John Kuthe...

On Wednesday, October 31, 2018 at 11:14:25 AM UTC-4, Gary wrote:
> Cheri wrote:
> >
> > "Ed Pawlowski" wrote:
> >
> > > I'd rather eat bugs than Cool Whip. There is no reason that crap should
> > > exist aside from that fact that a lot of people are cheap and lazy.
> > > For me, real whipped cream or nothing.
> >
> > Or...maybe they simply like it.
>
> There is no reason to call it crap, imo. Like you say, some
> people like it. I like it better than real whipped cream.

Shows your tastebuds are different. Cool Whip has a weird
metallic taste that I dislike.

Cindy Hamilton

Cheri wrote:
>
> "Ed Pawlowski" wrote:
>
> > I'd rather eat bugs than Cool Whip. There is no reason that crap should
> > exist aside from that fact that a lot of people are cheap and lazy.
> > For me, real whipped cream or nothing.
>
> Or...maybe they simply like it.

There is no reason to call it crap, imo. Like you say, some
people like it. I like it better than real whipped cream. It's
not going to be the reason I die. I only buy it every few years.
Mainly in the spring for strawberry shortcakes and not every
year.

Sadly, so many here get so "high and mighty" cutting down what
they don't like. No reason to be that way. You either like it or
you don't. No need to judge others harshly about what they eat.
I'd love to see Ed sit down to eat a bowl of bugs vs Cool Whip.

PS - your buttered crackers through me for a loop yesterday.
Never ever heard of doing that.

On 10/31/2018 12:13 PM, Gary wrote:
> Cheri wrote:
>>
>> "Ed Pawlowski" wrote:
>>
>>> I'd rather eat bugs than Cool Whip. There is no reason that crap should
>>> exist aside from that fact that a lot of people are cheap and lazy.
>>> For me, real whipped cream or nothing.
>>
>> Or...maybe they simply like it.
>
> There is no reason to call it crap, imo. Like you say, some
> people like it. I like it better than real whipped cream. It's
> not going to be the reason I die. I only buy it every few years.
> Mainly in the spring for strawberry shortcakes and not every
> year.
>
> Sadly, so many here get so "high and mighty" cutting down what
> they don't like. No reason to be that way. You either like it or
> you don't. No need to judge others harshly about what they eat.
> I'd love to see Ed sit down to eat a bowl of bugs vs Cool Whip.
>
> PS - your buttered crackers through me for a loop yesterday.
> Never ever heard of doing that.
>
At least the bug have protein as opposed to the corn syrup and
hydrogenated oil mix. Some pair well with wine too.

https://www.winerist.com/magazine/en...-pairing-guide

Lithic Protein Bars + Sparkling Wine. ...
Queen Weaver Ant + Chenin Blanc. ...
Crickets + Riesling. ...
Scorpions and Giant Water Bugs + Sauvignon Blanc. ...
Grasshoppers + Cabernet Sauvignon. ...
Mealworms + Grenache. ...
Barbecue Mealworms + Malbec. ...
Sago Grubs + Zinfandel.

On 10/31/2018 10:11 AM, Cindy Hamilton wrote:

> Shows your tastebuds are different. Cool Whip has a weird
> metallic taste that I dislike.


I call it "Grease Whip".

It usta be made only with vegetable oil, but they changed the recipe,
some time back, and it now contains some real milk. Kinda like some
brands of American Cheese claiming to contain "One glass of milk". so
they don't hafta label it "processed cheese food", as per govt edict.

Basically, Cool Whip contains every bad item you can imagine.
Hydrogenated oils, HFCS, etc. Eat at yer own risk.

https://en.wikipedia.org/wiki/Cool_Whip

nb

"Gary" > wrote in message ...
> Cheri wrote:
>>
>> "Ed Pawlowski" wrote:
>>
>> > I'd rather eat bugs than Cool Whip. There is no reason that crap
>> > should
>> > exist aside from that fact that a lot of people are cheap and lazy.
>> > For me, real whipped cream or nothing.
>>
>> Or...maybe they simply like it.
>
> There is no reason to call it crap, imo. Like you say, some
> people like it. I like it better than real whipped cream. It's
> not going to be the reason I die. I only buy it every few years.
> Mainly in the spring for strawberry shortcakes and not every
> year.
>
> Sadly, so many here get so "high and mighty" cutting down what
> they don't like. No reason to be that way. You either like it or
> you don't. No need to judge others harshly about what they eat.
> I'd love to see Ed sit down to eat a bowl of bugs vs Cool Whip.
>
> PS - your buttered crackers through me for a loop yesterday.
> Never ever heard of doing that.


You never heard of buttering saltines to dip in hot soup? Wow.

Cheri

"notbob" > wrote in message
...
> On 10/31/2018 10:11 AM, Cindy Hamilton wrote:
>
>> Shows your tastebuds are different. Cool Whip has a weird
>> metallic taste that I dislike.
>
>
> I call it "Grease Whip".
>
> It usta be made only with vegetable oil, but they changed the recipe, some
> time back, and it now contains some real milk. Kinda like some brands of
> American Cheese claiming to contain "One glass of milk". so they don't
> hafta label it "processed cheese food", as per govt edict.
>
> Basically, Cool Whip contains every bad item you can imagine. Hydrogenated
> oils, HFCS, etc. Eat at yer own risk.
>
> https://en.wikipedia.org/wiki/Cool_Whip
>
> nb


That's probably why so many people like it.

Cheri

"Gary" > wrote in message ...
> Cheri wrote:
>>
>> "Ed Pawlowski" wrote:
>>
>> > I'd rather eat bugs than Cool Whip. There is no reason that crap
>> > should
>> > exist aside from that fact that a lot of people are cheap and lazy.
>> > For me, real whipped cream or nothing.
>>
>> Or...maybe they simply like it.
>
> There is no reason to call it crap, imo. Like you say, some
> people like it. I like it better than real whipped cream. It's
> not going to be the reason I die. I only buy it every few years.
> Mainly in the spring for strawberry shortcakes and not every
> year.
>
> Sadly, so many here get so "high and mighty" cutting down what
> they don't like. No reason to be that way. You either like it or
> you don't. No need to judge others harshly about what they eat.
> I'd love to see Ed sit down to eat a bowl of bugs vs Cool Whip.
>
> PS - your buttered crackers through me for a loop yesterday.
> Never ever heard of doing that.


I guess I missed the part where this was the "gourmet, no artifical
ingredients allowed, make every single thing from scratch, and if I don't
like it, or you don't do it my way, it's crap and you're lazy" newsgroup.
LOL

Cheri

On Wed, 31 Oct 2018 11:13:30 -0500, Gary > wrote:

>Cheri wrote:
>>
>> "Ed Pawlowski" wrote:
>>
>> > I'd rather eat bugs than Cool Whip. There is no reason that crap should
>> > exist aside from that fact that a lot of people are cheap and lazy.
>> > For me, real whipped cream or nothing.
>>
>> Or...maybe they simply like it.
>
>There is no reason to call it crap, imo. Like you say, some
>people like it. I like it better than real whipped cream. It's
>not going to be the reason I die. I only buy it every few years.
>Mainly in the spring for strawberry shortcakes and not every
>year.
>
>Sadly, so many here get so "high and mighty" cutting down what
>they don't like. No reason to be that way. You either like it or
>you don't. No need to judge others harshly about what they eat.
>I'd love to see Ed sit down to eat a bowl of bugs vs Cool Whip.
>
>PS - your buttered crackers through me for a loop yesterday.
>Never ever heard of doing that.

Everybody can like what they want. That's not the issue. But the
ingredients of Cool Whip are plain awful. Just because you have no
standards at all doesn't make me high and mighty.

On 10/31/2018 11:14 AM, Cheri wrote:

> I guess I missed the part where this was the "gourmet, no artifical
> ingredients allowed, make every single thing from scratch, and if I
> don't like it, or you don't do it my way, it's crap and you're lazy"
> newsgroup. LOL

Well, now you know. (better not catch you fergettin', either!)

nb

On 10/31/2018 12:05 PM, Brice wrote:


> Everybody can like what they want. That's not the issue. But the
> ingredients of Cool Whip are plain awful. Just because you have no
> standards at all doesn't make me high and mighty.

Howz the ol' saying go? "There's no accounting for taste".

And yes, I've buttered a saltine or two, before adding to soup.

I tried to make some saltines, once. Didn't turn out so well. Easier
to jes buy 'em. Prolly cuz I didn't use enough butter.

nb