writes:
>On Thursday, May 30, 2019 at 5:00:07 PM UTC-5, tert in seattle wrote:
>>
>> writes:
>> >
>> >Naw. Still just as good without the tasteless lettuce.
>>
>> anyone who says "BLT sandwich" obviously can't appreciate this, but
>> come on, it's a BLT - the perfect sandwich! "just as good" makes no
>> sense here
>>
>Sure it does. Lettuce really adds no flavor; it just makes it 'prettier'
>and people think because it's got a hunk green vegetable on it, that adds
>no nutritional value, that's really healthy now! Not that bacon is a super
>food by any means. Probably the only thing that could be considered healthy
>is the tomato.

although there are health benefits to eating lettuce despite its lack
of vitamins I do not advocate for BLT wholeness/purity based on that

as Gary eloquenty put it lettuce adds the crunch factor - texture is a
major transcendent property of BLTs

On Friday, May 31, 2019 at 11:24:45 AM UTC-4, wrote:
> On Friday, May 31, 2019 at 6:05:02 AM UTC-5, Dave Smith wrote:
> >
> > It is curious how some people think that some
> > things have no flavour, but you can definitely tell when there is too
> > much. Celery is good example. Another is bay leaf. Soups and stews
> > without it tend to be missing something, even if you can't pinpoint the
> > missing taste. A couple years ago I had a dish in a Mexican restaurant
> > that had way too much bay leaf.
> >
> I can never discern whether a dish is missing bay leaf or not thus I don't use
> it. One herb I can definitely tell that will overpower a dish is sage. That
> is one addition I'm very, very careful when adding. Taste, needs a smidge
> more sage; taste, needs a smidge more sage; taste, ok, that's plenty, add no more!

I'm that way with thyme. If a recipe says 1 teaspoon, I add no more than
1/4 teaspoon.

Cindy Hamilton

On 2019-05-31 10:49 a.m., Cindy Hamilton wrote:
> On Friday, May 31, 2019 at 11:24:45 AM UTC-4, wrote:
>> On Friday, May 31, 2019 at 6:05:02 AM UTC-5, Dave Smith wrote:
>>>
>>> It is curious how some people think that some
>>> things have no flavour, but you can definitely tell when there is too
>>> much. Celery is good example. Another is bay leaf. Soups and stews
>>> without it tend to be missing something, even if you can't pinpoint the
>>> missing taste. A couple years ago I had a dish in a Mexican restaurant
>>> that had way too much bay leaf.
>>>
>> I can never discern whether a dish is missing bay leaf or not thus I don't use
>> it. One herb I can definitely tell that will overpower a dish is sage. That
>> is one addition I'm very, very careful when adding. Taste, needs a smidge
>> more sage; taste, needs a smidge more sage; taste, ok, that's plenty, add no more!
>
> I'm that way with thyme. If a recipe says 1 teaspoon, I add no more than
> 1/4 teaspoon.
>
> Cindy Hamilton
>
I'm the same when it comes to cinnamon.

On Friday, May 31, 2019 at 12:50:07 PM UTC-4, tert in seattle wrote:
> writes:
> >On Thursday, May 30, 2019 at 5:00:07 PM UTC-5, tert in seattle wrote:
> >>
> >> writes:
> >> >
> >> >Naw. Still just as good without the tasteless lettuce.
> >>
> >> anyone who says "BLT sandwich" obviously can't appreciate this, but
> >> come on, it's a BLT - the perfect sandwich! "just as good" makes no
> >> sense here
> >>
> >Sure it does. Lettuce really adds no flavor; it just makes it 'prettier'
> >and people think because it's got a hunk green vegetable on it, that adds
> >no nutritional value, that's really healthy now! Not that bacon is a super
> >food by any means. Probably the only thing that could be considered healthy
> >is the tomato.
>
> although there are health benefits to eating lettuce despite its lack
> of vitamins I do not advocate for BLT wholeness/purity based on that
>
> as Gary eloquenty put it lettuce adds the crunch factor - texture is a
> major transcendent property of BLTs

I like the way the cool lettuce offsets the salty, smoky bacon and the
sharp, sweet tomato.

Cindy Hamilton

On 31 May 2019 itsjoannotjoann wrote:
>On May 31, 2019 Dave Smith wrote:
>>
>> It is curious how some people think that some
>> things have no flavour, but you can definitely tell when there is too
>> much. Celery is good example. Another is bay leaf. Soups and stews
>> without it tend to be missing something, even if you can't pinpoint the
>> missing taste. A couple years ago I had a dish in a Mexican restaurant
>> that had way too much bay leaf.
>>
>I can never discern whether a dish is missing bay leaf or not thus I don't use
>it. One herb I can definitely tell that will overpower a dish is sage. That
>is one addition I'm very, very careful when adding. Taste, needs a smidge
>more sage; taste, needs a smidge more sage; taste, ok, that's plenty, add no more!

Sage is an herb I don't use, don't even have any, I don't like
breakfast sausage because of the sage. I use marjoram instead.
I use bay leaves but I count how many I add and write it down, then I
know how many to pull out before serving. Bits of broken bay leaves
are added to my pickling spice.

On Fri, 31 May 2019 06:13:20 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, May 31, 2019 at 6:53:29 AM UTC-4, Gary wrote:
>> Cindy Hamilton wrote:
>> >
>> > On Thursday, May 30, 2019 at 5:44:39 PM UTC-4, wrote:
>> > > On Thursday, May 30, 2019 at 3:50:05 PM UTC-5, tert in seattle wrote:
>> > > >
>> > > > writes:
>> > > > >
>> > > > >I would say BLT sandwiches at my abode are sans lettuce about 99% of the
>> > > > >time. Can't say I miss the leafy green stuff when I chow down.
>> > > >
>> > > > well then it's not a BLT, it's a tomato bacon sandwich which is just wrong
>> > > >
>> > > Naw. Still just as good without the tasteless lettuce.
>> >
>> > You can't taste lettuce? I find it has a distinctive taste. Not strong,
>> > but readily identifiable.
>>
>> I agree. It does have a mild taste although bacon will overpower
>> it. For me, the lettuce adds the crunch factor that I love on the
>> sandwich. It does make it better, imo.
>
>We very rarely are out of lettuce. When we are, it's time to
>hustle to the grocery store.
>
>I put lettuce on all sorts of sandwiches. Chicken, turkey,
>fried egg....
>
>Cindy Hamilton

I use lettuce in sandwiches but not in hot sandwiches, I wouldn't add
lettuce to a fried egg sandwich but it goes into sliced hardcooked egg
sandwiches. We use a lot of lettuce, all kinds, but mostly for
salads. We like escarole too.

On 5/31/2019 12:57 PM, graham wrote:
> On 2019-05-31 10:49 a.m., Cindy Hamilton wrote:
>> On Friday, May 31, 2019 at 11:24:45 AM UTC-4, wrote:
>>> On Friday, May 31, 2019 at 6:05:02 AM UTC-5, Dave Smith wrote:
>>>>
>>>> It is curious how some people think that some
>>>> things have no flavour, but you can definitely tell when there is too
>>>> much.Â* Celery isÂ* good example. Another is bay leaf. Soups and stews
>>>> without it tend to be missing something, even if you can't pinpoint the
>>>> missing taste. A couple years ago I had a dish in a Mexican restaurant
>>>> that had way too much bay leaf.
>>>>
>>> I can never discern whether a dish is missing bay leaf or not thus I
>>> don't use
>>> it.Â* One herb I can definitely tell that will overpower a dish is
>>> sage.Â* That
>>> is one addition I'm very, very careful when adding.Â* Taste, needs a
>>> smidge
>>> more sage; taste, needs a smidge more sage; taste, ok, that's plenty,
>>> add no more!
>>
>> I'm that way with thyme.Â* If a recipe says 1 teaspoon, I add no more than
>> 1/4 teaspoon.
>>
>> Cindy Hamilton
>>
> I'm the same when it comes to cinnamon.

Depending on the dish, a whisper of cinnamon is usually all it takes.

Jill

writes:
>On Friday, May 31, 2019 at 12:50:07 PM UTC-4, tert in seattle wrote:
>> writes:
>> >On Thursday, May 30, 2019 at 5:00:07 PM UTC-5, tert in seattle wrote:
>> >>
>> >> writes:
>> >> >
>> >> >Naw. Still just as good without the tasteless lettuce.
>> >>
>> >> anyone who says "BLT sandwich" obviously can't appreciate this, but
>> >> come on, it's a BLT - the perfect sandwich! "just as good" makes no
>> >> sense here
>> >>
>> >Sure it does. Lettuce really adds no flavor; it just makes it 'prettier'
>> >and people think because it's got a hunk green vegetable on it, that adds
>> >no nutritional value, that's really healthy now! Not that bacon is a super
>> >food by any means. Probably the only thing that could be considered healthy
>> >is the tomato.
>>
>> although there are health benefits to eating lettuce despite its lack
>> of vitamins I do not advocate for BLT wholeness/purity based on that
>>
>> as Gary eloquenty put it lettuce adds the crunch factor - texture is a
>> major transcendent property of BLTs
>
>I like the way the cool lettuce offsets the salty, smoky bacon and the
>sharp, sweet tomato.
>
>Cindy Hamilton

exactly!

On Fri, 31 May 2019 08:19:49 -0700 (PDT), "
> wrote:

>On Friday, May 31, 2019 at 5:02:25 AM UTC-5, Cindy Hamilton wrote:
>>
>> On Thursday, May 30, 2019 at 5:44:39 PM UTC-4, wrote:
>> >
>> > Naw. Still just as good without the tasteless lettuce.
>>
>> You can't taste lettuce? I find it has a distinctive taste. Not strong,
>> but readily identifiable.
>>
>> Cindy Hamilton
>>
>Yes, I can taste it but find it doesn't add a wow factor or make me refuse to
>eat a BLT if it's missing.

For me a BLT is Bologna (actually Mortadella), Lettuce, and Tomato...
for crunch I'll add potato chips. I love good Mortadella, the kind
with pistachio nuts. I only use the green outer leaves from iceberg
in sandwiches, the inner part becomes a wedge salad.
However tonight dinner will be a sixteen egg potato. red bell pepper,
and kielbasa omelet/fritatta. Everything is ready, beaten eggs are in
the fridge:
https://postimg.cc/yDbd7XK2

On 2019-05-31 9:21 a.m., jmcquown wrote:
> On 5/30/2019 10:40 PM, Dave Smith wrote:
>> On 2019-05-30 5:59 p.m., tert in seattle wrote:
>>> writes:

>>> anyone who says "BLT sandwich" obviously can't appreciate this, but
>>> come on, it's a BLT - the perfect sandwich! "just as good" makes no
>>> sense here
>>>
>>
>> I have to agree that lettuce is an essential ingredient for a BLT. A
>> BT is not 2/3 of a BLT.Â* I have been know to have BTs and, even though
>> I am not into lettuce I would before the whole BLT routine.
>
> I'd much rather have a bacon and fried egg sandwich, thanks.
>

That may be, but I think the question is whether it would be a bacon and
fried egg sandwich if one or the other was missing, like the BLT without
lettuce.

On Fri, 31 May 2019 16:43:24 +0000 (UTC), tert in seattle
> wrote:

writes:
>>On Thursday, May 30, 2019 at 5:00:07 PM UTC-5, tert in seattle wrote:
>>>
>>> writes:
>>> >
>>> >Naw. Still just as good without the tasteless lettuce.
>>>
>>> anyone who says "BLT sandwich" obviously can't appreciate this, but
>>> come on, it's a BLT - the perfect sandwich! "just as good" makes no
>>> sense here
>>>
>>Sure it does. Lettuce really adds no flavor; it just makes it 'prettier'
>>and people think because it's got a hunk green vegetable on it, that adds
>>no nutritional value, that's really healthy now! Not that bacon is a super
>>food by any means. Probably the only thing that could be considered healthy
>>is the tomato.
>
>although there are health benefits to eating lettuce despite its lack
>of vitamins I do not advocate for BLT wholeness/purity based on that
>
>as Gary eloquenty put it lettuce adds the crunch factor - texture is a
>major transcendent property of BLTs
>
The crunch factor is there with flavourless iceberg lettuce but not
there with decent flavoured romaine.

On Friday, May 31, 2019 at 4:11:30 PM UTC-4, wrote:
> On Fri, 31 May 2019 16:43:24 +0000 (UTC), tert in seattle
> > wrote:
>
> writes:
> >>On Thursday, May 30, 2019 at 5:00:07 PM UTC-5, tert in seattle wrote:
> >>>
> >>> writes:
> >>> >
> >>> >Naw. Still just as good without the tasteless lettuce.
> >>>
> >>> anyone who says "BLT sandwich" obviously can't appreciate this, but
> >>> come on, it's a BLT - the perfect sandwich! "just as good" makes no
> >>> sense here
> >>>
> >>Sure it does. Lettuce really adds no flavor; it just makes it 'prettier'
> >>and people think because it's got a hunk green vegetable on it, that adds
> >>no nutritional value, that's really healthy now! Not that bacon is a super
> >>food by any means. Probably the only thing that could be considered healthy
> >>is the tomato.
> >
> >although there are health benefits to eating lettuce despite its lack
> >of vitamins I do not advocate for BLT wholeness/purity based on that
> >
> >as Gary eloquenty put it lettuce adds the crunch factor - texture is a
> >major transcendent property of BLTs
> >
> The crunch factor is there with flavourless iceberg lettuce but not
> there with decent flavoured romaine.

Use the stems. They're quite crunchy.

Iceberg lettuce isn't completely flavorless. It is quite mild,
however.

My gold standard for "flavorless" is distilled water.

Cindy Hamilton

On Fri, 31 May 2019 17:18:54 +0000 (UTC), tert in seattle
> wrote:

writes:
>>On Friday, May 31, 2019 at 12:50:07 PM UTC-4, tert in seattle wrote:
>>> writes:
>>> >On Thursday, May 30, 2019 at 5:00:07 PM UTC-5, tert in seattle wrote:
>>> >>
>>> >> writes:
>>> >> >
>>> >> >Naw. Still just as good without the tasteless lettuce.
>>> >>
>>> >> anyone who says "BLT sandwich" obviously can't appreciate this, but
>>> >> come on, it's a BLT - the perfect sandwich! "just as good" makes no
>>> >> sense here
>>> >>
>>> >Sure it does. Lettuce really adds no flavor; it just makes it 'prettier'
>>> >and people think because it's got a hunk green vegetable on it, that adds
>>> >no nutritional value, that's really healthy now! Not that bacon is a super
>>> >food by any means. Probably the only thing that could be considered healthy
>>> >is the tomato.
>>>
>>> although there are health benefits to eating lettuce despite its lack
>>> of vitamins I do not advocate for BLT wholeness/purity based on that
>>>
>>> as Gary eloquenty put it lettuce adds the crunch factor - texture is a
>>> major transcendent property of BLTs
>>
>>I like the way the cool lettuce offsets the salty, smoky bacon and the
>>sharp, sweet tomato.
>>
>>Cindy Hamilton
>
>exactly!

Burger Analysis 001.

On Fri, 31 May 2019 13:09:50 -0400, wrote:

>On 31 May 2019 itsjoannotjoann wrote:
>>On May 31, 2019 Dave Smith wrote:
>>>
>>> It is curious how some people think that some
>>> things have no flavour, but you can definitely tell when there is too
>>> much. Celery is good example. Another is bay leaf. Soups and stews
>>> without it tend to be missing something, even if you can't pinpoint the
>>> missing taste. A couple years ago I had a dish in a Mexican restaurant
>>> that had way too much bay leaf.
>>>
>>I can never discern whether a dish is missing bay leaf or not thus I don't use
>>it. One herb I can definitely tell that will overpower a dish is sage. That
>>is one addition I'm very, very careful when adding. Taste, needs a smidge
>>more sage; taste, needs a smidge more sage; taste, ok, that's plenty, add no more!
>
>Sage is an herb I don't use, don't even have any, I don't like
>breakfast sausage because of the sage.

Not even a schmear?

On Friday, May 31, 2019 at 12:09:55 PM UTC-5, Sheldon wrote:
>
> Sage is an herb I don't use, don't even have any, I don't like
> breakfast sausage because of the sage. I use marjoram instead.
> I use bay leaves but I count how many I add and write it down, then I
> know how many to pull out before serving. Bits of broken bay leaves
> are added to my pickling spice.
>
I do keep sage on hand and about the only thing I use it for is cornbread dressing. Too much sage gives me indigestion something fierce. But I'm
with you on the sage sausage, somebody else can have my patty.

On Fri, 31 May 2019 13:13:36 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, May 31, 2019 at 4:11:30 PM UTC-4, wrote:
>> On Fri, 31 May 2019 16:43:24 +0000 (UTC), tert in seattle
>> > wrote:
>>
>> writes:
>> >>On Thursday, May 30, 2019 at 5:00:07 PM UTC-5, tert in seattle wrote:
>> >>>
>> >>> writes:
>> >>> >
>> >>> >Naw. Still just as good without the tasteless lettuce.
>> >>>
>> >>> anyone who says "BLT sandwich" obviously can't appreciate this, but
>> >>> come on, it's a BLT - the perfect sandwich! "just as good" makes no
>> >>> sense here
>> >>>
>> >>Sure it does. Lettuce really adds no flavor; it just makes it 'prettier'
>> >>and people think because it's got a hunk green vegetable on it, that adds
>> >>no nutritional value, that's really healthy now! Not that bacon is a super
>> >>food by any means. Probably the only thing that could be considered healthy
>> >>is the tomato.
>> >
>> >although there are health benefits to eating lettuce despite its lack
>> >of vitamins I do not advocate for BLT wholeness/purity based on that
>> >
>> >as Gary eloquenty put it lettuce adds the crunch factor - texture is a
>> >major transcendent property of BLTs
>> >
>> The crunch factor is there with flavourless iceberg lettuce but not
>> there with decent flavoured romaine.
>
>Use the stems. They're quite crunchy.
>
>Iceberg lettuce isn't completely flavorless. It is quite mild,
>however.
>
>My gold standard for "flavorless" is distilled water.
>
>Cindy Hamilton

Well distilled water is good for the steam iron

In article >, tert in seattle
> wrote:

> although there are health benefits to eating lettuce despite its lack
> of vitamins I do not advocate for BLT wholeness/purity based on that
>
> as Gary eloquenty put it lettuce adds the crunch factor - texture is a
> major transcendent property of BLTs

My wife likes bat sandwiches. Since bats are so hard to catch, we
substitute bacon, avocado and tomato.

leo

On Fri, 31 May 2019 15:43:11 -0700, Leonard Blaisdell
> wrote:

>In article >, tert in seattle
> wrote:
>
>> although there are health benefits to eating lettuce despite its lack
>> of vitamins I do not advocate for BLT wholeness/purity based on that
>>
>> as Gary eloquenty put it lettuce adds the crunch factor - texture is a
>> major transcendent property of BLTs
>
>My wife likes bat sandwiches. Since bats are so hard to catch, we
>substitute bacon, avocado and tomato.
>
>leo

Now that's funny

On Friday, May 31, 2019 at 7:09:55 AM UTC-10, Sheldon wrote:
> On 31 May 2019 itsjoannotjoann wrote:
> >On May 31, 2019 Dave Smith wrote:
> >>
> >> It is curious how some people think that some
> >> things have no flavour, but you can definitely tell when there is too
> >> much. Celery is good example. Another is bay leaf. Soups and stews
> >> without it tend to be missing something, even if you can't pinpoint the
> >> missing taste. A couple years ago I had a dish in a Mexican restaurant
> >> that had way too much bay leaf.
> >>
> >I can never discern whether a dish is missing bay leaf or not thus I don't use
> >it. One herb I can definitely tell that will overpower a dish is sage. That
> >is one addition I'm very, very careful when adding. Taste, needs a smidge
> >more sage; taste, needs a smidge more sage; taste, ok, that's plenty, add no more!
>
> Sage is an herb I don't use, don't even have any, I don't like
> breakfast sausage because of the sage. I use marjoram instead.
> I use bay leaves but I count how many I add and write it down, then I
> know how many to pull out before serving. Bits of broken bay leaves
> are added to my pickling spice.

Hawaiian cuisine traditionally doesn't have stuff like sage and other herbs.. That's going to change. The young chefs will use the haole seasonings. I just had some roast beef that had rosemary in it. It's okay but I don't think it's needed.

I also had some corned beef hash the other day that had a strong taste coriander. I did not care for that but I suppose the haoles like it that way since that's how they expect corned beef to taste. The Hawaiians expect their corned beef to taste like the canned stuff. The time they are a'changing.

wrote:
> On Thu, 30 May 2019 21:45:37 -0700, "Julie Bove"
> > wrote:
>
>>
>> > wrote in message
>> ...
>>> On 30 May 2019 Julie Bove wrote:
>>>>
>>>> I had a tall glass of celery juice, another of water and lime juice,
>>>> cottage
>>>> cheese, a small piece of bread and butter.
>>>
>>> I like Dr. Brown's Cel-Ray tonic with a pastromi on seeded rye but you
>>> can keep the rest of your TIAD slop.
>>
>> Don't think we can get that here.
>
> If you enjoy celery juice you'll love this:
> https://www.amazon.com/s?k=Dr.+Brown...ref=nb_sb_noss
>

Popeye, her gardener isn't mexican, so she may not understand yoose.

Yoose also need to realize that not everyone is hiding out mexicans
from US immigration officers.

Bruce wrote:
> On Fri, 31 May 2019 13:09:50 -0400, wrote:
>
>> On 31 May 2019 itsjoannotjoann wrote:
>>> On May 31, 2019 Dave Smith wrote:
>>>>
>>>> It is curious how some people think that some
>>>> things have no flavour, but you can definitely tell when there is too
>>>> much. Celery is good example. Another is bay leaf. Soups and stews
>>>> without it tend to be missing something, even if you can't pinpoint the
>>>> missing taste. A couple years ago I had a dish in a Mexican restaurant
>>>> that had way too much bay leaf.
>>>>
>>> I can never discern whether a dish is missing bay leaf or not thus I don't use
>>> it. One herb I can definitely tell that will overpower a dish is sage. That
>>> is one addition I'm very, very careful when adding. Taste, needs a smidge
>>> more sage; taste, needs a smidge more sage; taste, ok, that's plenty, add no more!
>>
>> Sage is an herb I don't use, don't even have any, I don't like
>> breakfast sausage because of the sage.
>
> Not even a schmear?
>

He only schmears stuff on old wimmens. Usually illegal mexicans.

Unless he is splattering his headboard. You gotta be alert when
yoose are the strongest man in the woirld.

On Friday, May 31, 2019 at 5:40:32 PM UTC-4, wrote:

> Well distilled water is good for the steam iron

Iron? I seem to recall that word, but I've forgotten what it's for.

Cindy Hamilton

On 6/1/2019 6:26 AM, Cindy Hamilton wrote:
> On Friday, May 31, 2019 at 5:40:32 PM UTC-4, wrote:
>
>> Well distilled water is good for the steam iron
>
> Iron? I seem to recall that word, but I've forgotten what it's for.
>
> Cindy Hamilton
>
LOL Cotton and linen fabrics are very popular in the southern states.
Not only are they comfy/cool, no one looks askance if they're wrinkled.

Jill

On Sat, 1 Jun 2019 03:26:30 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, May 31, 2019 at 5:40:32 PM UTC-4, wrote:
>
>> Well distilled water is good for the steam iron
>
>Iron? I seem to recall that word, but I've forgotten what it's for.
>
>Cindy Hamilton

Suffice to say, mine is more than 20 years old so you know how much
it's been used

On Sat, 01 Jun 2019 08:37:02 -0300, wrote:

>On Sat, 1 Jun 2019 03:26:30 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Friday, May 31, 2019 at 5:40:32 PM UTC-4, wrote:
>>
>>> Well distilled water is good for the steam iron
>>
>>Iron? I seem to recall that word, but I've forgotten what it's for.
>>
>>Cindy Hamilton
>
>Suffice to say, mine is more than 20 years old so you know how much
>it's been used

20 years of ironing, poor woman!

On Sat, 01 Jun 2019 21:42:24 +1000, Bruce >
wrote:

>On Sat, 01 Jun 2019 08:37:02 -0300, wrote:
>
>>On Sat, 1 Jun 2019 03:26:30 -0700 (PDT), Cindy Hamilton
> wrote:
>>
>>>On Friday, May 31, 2019 at 5:40:32 PM UTC-4, wrote:
>>>
>>>> Well distilled water is good for the steam iron
>>>
>>>Iron? I seem to recall that word, but I've forgotten what it's for.
>>>
>>>Cindy Hamilton
>>
>>Suffice to say, mine is more than 20 years old so you know how much
>>it's been used
>
>20 years of ironing, poor woman!

Clearly you don't do the ironing for your partner or you would have
known what I meant!

Ophelia wrote:
>
> "Gary" wrote in message ...
>
> ImStillMags wrote:
> >
> > On Thursday, May 30, 2019 at 8:24:35 AM UTC-7, Gary wrote:
> > > Cooking right now and almost finished -
> > >
> > > Very large potato cubed
> > > Medium-large onion cubed
> > > Some cubed Spam
> > >
> > > All fried until very browned, almost blackened.
> > > (in oil and butter combined)
> > > Will serve with some Gramma.R signature applesauce.
> > > And a buttered piece of bread.
> > >
> > > It's enough for two meals, easy.
> >
> > add a soft fried egg on top !!!
>
> I meant to do that for the 2nd helping last night but forgot.
> Last week I did do a microwaved potato then turned into lumpy
> mashed potato. I did top that with a juicy over-easy egg. Broke
> the yolk over it and it was very delicious.
>
> ===
>
> Not something I have ever made. Do I see that you part cook your
> potatoes first?
>
> Mentioned it to D and he fancies it <g>

Assuming you're asking about the combo of potato, onion and spam:
- Microwave the potato until almost done then cube it
I often leave it in too long and it's fully cooked but
that's ok. Cubing it then, it will tend to fall apart
some but that's ok too.
- then put cubed potato, raw choppen onion, and
Spam right from the can into a frying pan with a
little oil and butter and brown it all stirring
once or twice but do let it sit cooking long too.

The applesauce on the side is a good compliment.
Also a juicy fried egg on top would be good.

For the microwaved "chunky mashed potato" only,
Just microwave it until done but in 2-3 steps.
Cook for a couple of minutes, let it sit for 4 minutes
then flip over and microwave again. If a large potato,
you might have to do that a 3rd time.

Then cross cut it using a knife and spoon, turn the bowl
sideways and cross cut again with some butter and S&P.
Do this turning and cutting a few times until texture
is how you want it and butter and S&P is mixed in.

Again, applesauce on the side and a juicy egg
on top is a good thing.

wrote:
>
> However tonight dinner will be a sixteen egg potato. red bell pepper,
> and kielbasa omelet/fritatta. Everything is ready, beaten eggs are in
> the fridge:
> https://postimg.cc/yDbd7XK2

Why do you premake everything then keep it in the fridge. Once I
prepare a dinner, I'll go ahead and cook it, eat some, and save
the rest.

On Sat, 01 Jun 2019 08:37:02 -0300, wrote:

>On Sat, 1 Jun 2019 03:26:30 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Friday, May 31, 2019 at 5:40:32 PM UTC-4, wrote:
>>
>>> Well distilled water is good for the steam iron
>>
>>Iron? I seem to recall that word, but I've forgotten what it's for.
>>
>>Cindy Hamilton
>
>Suffice to say, mine is more than 20 years old so you know how much
>it's been used

I need to find mine. I got some "iron-on' tape for some itty bitty
repairs to a pair of jeans and a shirt but now I need to iron to do
it.

On Sat, 01 Jun 2019 07:43:56 -0600, U.S. Janet B. >
wrote:

>On Sat, 01 Jun 2019 08:37:02 -0300, wrote:
>
>>On Sat, 1 Jun 2019 03:26:30 -0700 (PDT), Cindy Hamilton
> wrote:
>>
>>>On Friday, May 31, 2019 at 5:40:32 PM UTC-4, wrote:
>>>
>>>> Well distilled water is good for the steam iron
>>>
>>>Iron? I seem to recall that word, but I've forgotten what it's for.
>>>
>>>Cindy Hamilton
>>
>>Suffice to say, mine is more than 20 years old so you know how much
>>it's been used
>
>I need to find mine. I got some "iron-on' tape for some itty bitty
>repairs to a pair of jeans and a shirt but now I need to iron to do
>it.

Yes, I used mine for that, cat ripped a hole in my duvet cover and
have to say it had many washes before the tape gave up the ghost. I
also use it a lot for blocking knitting when it is finished.

On 2019-06-01 6:26 a.m., Cindy Hamilton wrote:
> On Friday, May 31, 2019 at 5:40:32 PM UTC-4, wrote:
>
>> Well distilled water is good for the steam iron
>
> Iron? I seem to recall that word, but I've forgotten what it's for.
>
>

I found out the hard way that it is not for waxing skis.

On Sat, 01 Jun 2019 09:00:16 -0300, wrote:

>On Sat, 01 Jun 2019 21:42:24 +1000, Bruce >
>wrote:
>
>>On Sat, 01 Jun 2019 08:37:02 -0300, wrote:
>>
>>>On Sat, 1 Jun 2019 03:26:30 -0700 (PDT), Cindy Hamilton
> wrote:
>>>
>>>>On Friday, May 31, 2019 at 5:40:32 PM UTC-4, wrote:
>>>>
>>>>> Well distilled water is good for the steam iron
>>>>
>>>>Iron? I seem to recall that word, but I've forgotten what it's for.
>>>>
>>>>Cindy Hamilton
>>>
>>>Suffice to say, mine is more than 20 years old so you know how much
>>>it's been used
>>
>>20 years of ironing, poor woman!
>
>Clearly you don't do the ironing for your partner or you would have
>known what I meant!

We both do ironing, and I actually enjoy ironing.
In fact we recently bought a new iron and it works great.
https://www.amazon.com/BLACK-DECKER-...aps%2C487&th=1

On Sat, 01 Jun 2019 08:43:38 -0400, Gary > wrote:

wrote:
>>
>> However tonight dinner will be a sixteen egg potato. red bell pepper,
>> and kielbasa omelet/fritatta. Everything is ready, beaten eggs are in
>> the fridge:
>> https://postimg.cc/yDbd7XK2
>
>Why do you premake everything then keep it in the fridge. Once I
>prepare a dinner, I'll go ahead and cook it, eat some, and save
>the rest.

I like to do all the prep early in the day. Only the beaten eggs
went into the fridge... the veggies were on the lowest heat for
several hours, and each added at a different time... first potatoes.
next peppers, next kielbasa. Last were the eggs, they take a half
hour. Cooking 16 eggs quickly they'll burn on the bottom before the
top cooks, and it's not possible to flip 16 eggs.

"Gary" wrote in message ...

Ophelia wrote:
>
> "Gary" wrote in message ...
>
> ImStillMags wrote:
> >
> > On Thursday, May 30, 2019 at 8:24:35 AM UTC-7, Gary wrote:
> > > Cooking right now and almost finished -
> > >
> > > Very large potato cubed
> > > Medium-large onion cubed
> > > Some cubed Spam
> > >
> > > All fried until very browned, almost blackened.
> > > (in oil and butter combined)
> > > Will serve with some Gramma.R signature applesauce.
> > > And a buttered piece of bread.
> > >
> > > It's enough for two meals, easy.
> >
> > add a soft fried egg on top !!!
>
> I meant to do that for the 2nd helping last night but forgot.
> Last week I did do a microwaved potato then turned into lumpy
> mashed potato. I did top that with a juicy over-easy egg. Broke
> the yolk over it and it was very delicious.
>
> ===
>
> Not something I have ever made. Do I see that you part cook your
> potatoes first?
>
> Mentioned it to D and he fancies it <g>

Assuming you're asking about the combo of potato, onion and spam:
- Microwave the potato until almost done then cube it
I often leave it in too long and it's fully cooked but
that's ok. Cubing it then, it will tend to fall apart
some but that's ok too.
- then put cubed potato, raw choppen onion, and
Spam right from the can into a frying pan with a
little oil and butter and brown it all stirring
once or twice but do let it sit cooking long too.

The applesauce on the side is a good compliment.
Also a juicy fried egg on top would be good.

For the microwaved "chunky mashed potato" only,
Just microwave it until done but in 2-3 steps.
Cook for a couple of minutes, let it sit for 4 minutes
then flip over and microwave again. If a large potato,
you might have to do that a 3rd time.

Then cross cut it using a knife and spoon, turn the bowl
sideways and cross cut again with some butter and S&P.
Do this turning and cutting a few times until texture
is how you want it and butter and S&P is mixed in.

Again, applesauce on the side and a juicy egg
on top is a good thing.

====

Thanks very much))

On 2019-06-01 5:37 a.m., wrote:
> On Sat, 1 Jun 2019 03:26:30 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Friday, May 31, 2019 at 5:40:32 PM UTC-4, wrote:
>>
>>> Well distilled water is good for the steam iron
>>
>> Iron? I seem to recall that word, but I've forgotten what it's for.
>>
>> Cindy Hamilton
>
> Suffice to say, mine is more than 20 years old so you know how much
> it's been used
>
I use mine regularly to iron shirts.

On Saturday, June 1, 2019 at 12:45:54 PM UTC-4, graham wrote:
> On 2019-06-01 5:37 a.m., wrote:
> > On Sat, 1 Jun 2019 03:26:30 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> >> On Friday, May 31, 2019 at 5:40:32 PM UTC-4, wrote:
> >>
> >>> Well distilled water is good for the steam iron
> >>
> >> Iron? I seem to recall that word, but I've forgotten what it's for.
> >>
> >> Cindy Hamilton
> >
> > Suffice to say, mine is more than 20 years old so you know how much
> > it's been used
> >
> I use mine regularly to iron shirts.

Good for you. I buy stuff that doesn't have to be ironed, and I never
go anywhere I have to dress up. It's all business casual where I work.

Cindy Hamilton

Cindy Hamilton wrote:

> On Friday, May 31, 2019 at 5:40:32 PM UTC-4, wrote:
>
> > Well distilled water is good for the steam iron
>
> Iron? I seem to recall that word, but I've forgotten what it's for.


Lol...ain't it the truth, that's what cleaners are for...

I did buy one of those little steamer thingies, which gets wrinkles out pretty neatly if needed, but I haven't even used that in a year or so...

--
Best
Greg

On Sat, 01 Jun 2019 09:00:16 -0300, wrote:

>On Sat, 01 Jun 2019 21:42:24 +1000, Bruce >
>wrote:
>
>>On Sat, 01 Jun 2019 08:37:02 -0300, wrote:
>>
>>>On Sat, 1 Jun 2019 03:26:30 -0700 (PDT), Cindy Hamilton
> wrote:
>>>
>>>>On Friday, May 31, 2019 at 5:40:32 PM UTC-4, wrote:
>>>>
>>>>> Well distilled water is good for the steam iron
>>>>
>>>>Iron? I seem to recall that word, but I've forgotten what it's for.
>>>>
>>>>Cindy Hamilton
>>>
>>>Suffice to say, mine is more than 20 years old so you know how much
>>>it's been used
>>
>>20 years of ironing, poor woman!
>
>Clearly you don't do the ironing for your partner or you would have
>known what I meant!

Nor she for me.

On Saturday, June 1, 2019 at 10:15:55 AM UTC-5, Sheldon wrote:
>
> We both do ironing, and I actually enjoy ironing.
> In fact we recently bought a new iron and it works great.
>
> https://www.amazon.com/BLACK-DECKER-...aps%2C487&th=1
>
I got you beat. I've got this one and I do like it as it has a very good size
tank that will iron quite a while without a refill.

https://i.postimg.cc/GtF29MW1/Delong...ct-pro-300.jpg

On Saturday, June 1, 2019 at 11:57:36 AM UTC-5, GM wrote:
>
> Cindy Hamilton wrote:
>
> > Iron? I seem to recall that word, but I've forgotten what it's for.
>
>
> Lol...ain't it the truth, that's what cleaners are for...
>
> I did buy one of those little steamer thingies, which gets wrinkles out pretty neatly if needed, but I haven't even used that in a year or so...
>
> --
> Best
> Greg
>
When I worked all my dress pants were ironed and with a crease that would cut
your finger if you chose to run it down the crease. Some shirt were iron but
most all were pullovers that were knit. But I learned if you want wrinkle-
free clothes is to start taking them out of the dryer the last 10 minutes or
so of drying time. Hang each one as it comes out, pants or shirts, and
DON'T leave any clothes laying in the dryer once it shuts off.