And will be repeated for a late lunch today.
It was that good.
All frozen vegetables. I just put all into a bowl with lid
to thaw out a bit for now.

- lots of brocolli florets
- some corn
- also some baby peas
- some snow peas too
- 6 tater tots that give nice contrast to the other veggies.

Anyway, eventually all microwaved together in a covered bowl.
Only seasoning is salt and pepper.
Served with one toasted slice of buttered 12 grain bread.

3 ginger snaps as a tiny dessert.
Best I've tried is "Stauffer's" brand ginger snaps

On Sat, 19 Oct 2019 13:26:14 -0400, Gary > wrote:

>And will be repeated for a late lunch today.
>It was that good.
>All frozen vegetables. I just put all into a bowl with lid
>to thaw out a bit for now.
>
>- lots of brocolli florets
>- some corn
>- also some baby peas
>- some snow peas too
>- 6 tater tots that give nice contrast to the other veggies.
>
>Anyway, eventually all microwaved together in a covered bowl.
>Only seasoning is salt and pepper.
>Served with one toasted slice of buttered 12 grain bread.
>
>3 ginger snaps as a tiny dessert.
>Best I've tried is "Stauffer's" brand ginger snaps

"enriched flour (wheat flour, niacin, reduced iron, thiamine
mononitrate [vitamin b1], riboflavin [vitamin b2], folic acid) sugar,
palm oil, molasses, ginger, baking soda (for leavening), caramel
color, salt, soy lecithin (an emulsifier), cinnamon, cloves, chili
powder, red pepper"

A shame about the palm oil.

On Sat, 19 Oct 2019 13:26:14 -0400, Gary > wrote:

>And will be repeated for a late lunch today.
>It was that good.
>All frozen vegetables. I just put all into a bowl with lid
>to thaw out a bit for now.
>
>- lots of brocolli florets
>- some corn
>- also some baby peas
>- some snow peas too

That was like my lunch today only all fresh, with diced celery,
slivered garlic, a chopped sweet onion, and a small left over pork
chop julienned, some grated ginger root, fresh ground white pepper. ,
and a packet of Goya chicken boullion. Made into soup and thickened
with corn starch. I had no crispy Chinese noodles so I added a
handful of orzo.

>- 6 tater tots that give nice contrast to the other veggies.
>
>Anyway, eventually all microwaved together in a covered bowl.
>Only seasoning is salt and pepper.
>Served with one toasted slice of buttered 12 grain bread.
>
>3 ginger snaps as a tiny dessert.
>Best I've tried is "Stauffer's" brand ginger snaps

On Saturday, October 19, 2019 at 7:25:51 AM UTC-10, Gary wrote:
> And will be repeated for a late lunch today.
> It was that good.
> All frozen vegetables. I just put all into a bowl with lid
> to thaw out a bit for now.
>
> - lots of brocolli florets
> - some corn
> - also some baby peas
> - some snow peas too
> - 6 tater tots that give nice contrast to the other veggies.
>
> Anyway, eventually all microwaved together in a covered bowl.
> Only seasoning is salt and pepper.
> Served with one toasted slice of buttered 12 grain bread.
>
> 3 ginger snaps as a tiny dessert.
> Best I've tried is "Stauffer's" brand ginger snaps

For breakfast, my daughter had kim chee fried rice. It was at a pancake house that is owned by FOB Koreans. Boy, those yobos know kim chee! It don't look like much but it's the best kim chee fried rice I've ever had. My guess is it's because they're making it with kim chee aged about a year. I can't get that stuff so my kim chee fried rice is just only "pretty good" - as is all the other kim chee fried rice in this town. Occasionally one gets these foods that elevates your life.

I had a Portuguese dish - braised pork flavored with garlic and vinegar. After braising, the pork is fried crisp on the griddle with a shot of more vinegar. Holy smokes, it's good!

https://www.amazon.com/photos/shared...nhMAOvOOieBczR

On Saturday, October 19, 2019 at 3:12:53 PM UTC-4, dsi1 wrote:
> On Saturday, October 19, 2019 at 7:25:51 AM UTC-10, Gary wrote:
> > And will be repeated for a late lunch today.
> > It was that good.
> > All frozen vegetables. I just put all into a bowl with lid
> > to thaw out a bit for now.
> >
> > - lots of brocolli florets
> > - some corn
> > - also some baby peas
> > - some snow peas too
> > - 6 tater tots that give nice contrast to the other veggies.
> >
> > Anyway, eventually all microwaved together in a covered bowl.
> > Only seasoning is salt and pepper.
> > Served with one toasted slice of buttered 12 grain bread.
> >
> > 3 ginger snaps as a tiny dessert.
> > Best I've tried is "Stauffer's" brand ginger snaps
>
> For breakfast, my daughter had kim chee fried rice. It was at a pancake house that is owned by FOB Koreans. Boy, those yobos know kim chee! It don't look like much but it's the best kim chee fried rice I've ever had. My guess is it's because they're making it with kim chee aged about a year. I can't get that stuff so my kim chee fried rice is just only "pretty good" - as is all the other kim chee fried rice in this town. Occasionally one gets these foods that elevates your life.
>
> I had a Portuguese dish - braised pork flavored with garlic and vinegar. After braising, the pork is fried crisp on the griddle with a shot of more vinegar. Holy smokes, it's good!
>
> https://www.amazon.com/photos/shared...nhMAOvOOieBczR

I've never had Kim Chee. I understand it's similar to saurkraut. True or false? There are however different tasting saurkrauts around.

On Sat, 19 Oct 2019 13:01:47 -0700 (PDT), A Moose in Love
> wrote:

>On Saturday, October 19, 2019 at 3:12:53 PM UTC-4, dsi1 wrote:
>> On Saturday, October 19, 2019 at 7:25:51 AM UTC-10, Gary wrote:
>> > And will be repeated for a late lunch today.
>> > It was that good.
>> > All frozen vegetables. I just put all into a bowl with lid
>> > to thaw out a bit for now.
>> >
>> > - lots of brocolli florets
>> > - some corn
>> > - also some baby peas
>> > - some snow peas too
>> > - 6 tater tots that give nice contrast to the other veggies.
>> >
>> > Anyway, eventually all microwaved together in a covered bowl.
>> > Only seasoning is salt and pepper.
>> > Served with one toasted slice of buttered 12 grain bread.
>> >
>> > 3 ginger snaps as a tiny dessert.
>> > Best I've tried is "Stauffer's" brand ginger snaps
>>
>> For breakfast, my daughter had kim chee fried rice. It was at a pancake house that is owned by FOB Koreans. Boy, those yobos know kim chee! It don't look like much but it's the best kim chee fried rice I've ever had. My guess is it's because they're making it with kim chee aged about a year. I can't get that stuff so my kim chee fried rice is just only "pretty good" - as is all the other kim chee fried rice in this town. Occasionally one gets these foods that elevates your life.
>>
>> I had a Portuguese dish - braised pork flavored with garlic and vinegar. After braising, the pork is fried crisp on the griddle with a shot of more vinegar. Holy smokes, it's good!
>>
>> https://www.amazon.com/photos/shared...nhMAOvOOieBczR
>
>I've never had Kim Chee. I understand it's similar to saurkraut. True or false? There are however different tasting saurkrauts around.

The ONLY way to know is to try many versions. You have a lot of
learning to do because it's "kimchi".
https://en.wikipedia.org/wiki/Kimchi

On Saturday, October 19, 2019 at 10:01:50 AM UTC-10, A Moose in Love wrote:
>
> I've never had Kim Chee. I understand it's similar to saurkraut. True or false? There are however different tasting saurkrauts around.

They're both cabbage fermented to produce organic acids so that's an important similarity. An important difference is that kim chee can be eaten freshly made. It can also be made with other vegetables too - another important difference.

My wife likes fresh kim chee but we've had some that was about a year old and we think it's the bomb. The local people here like a milder form of kim chee i.e., "Hawaiian-style kim chee." OTOH, Korean style kimchi is getting more popular. This is a good thing.

Kim chee is an important part of Korean culture and is eaten with every meal. It's the lifeblood of the Korean. It is so important that they will typically have a secondary refrigerator in their home to store their kimchi. I cannot say if the same can be said about sauerkraut, but you probably know more about that than most folks.

"Kim chee" is the way that the Hawaiians spell it. On the mainland and elsewhere, it is spelled "kimchi."

On Sat, 19 Oct 2019 13:26:28 -0700 (PDT), dsi1
> wrote:

>On Saturday, October 19, 2019 at 10:01:50 AM UTC-10, A Moose in Love wrote:
>>
>> I've never had Kim Chee. I understand it's similar to saurkraut. True or false? There are however different tasting saurkrauts around.
>
>They're both cabbage fermented to produce organic acids so that's an important similarity. An important difference is that kim chee can be eaten freshly made. It can also be made with other vegetables too - another important difference.
>
>My wife likes fresh kim chee but we've had some that was about a year old and we think it's the bomb. The local people here like a milder form of kim chee i.e., "Hawaiian-style kim chee." OTOH, Korean style kimchi is getting more popular. This is a good thing.
>
>Kim chee is an important part of Korean culture and is eaten with every meal. It's the lifeblood of the Korean. It is so important that they will typically have a secondary refrigerator in their home to store their kimchi. I cannot say if the same can be said about sauerkraut, but you probably know more about that than most folks.
>
>"Kim chee" is the way that the Hawaiians spell it. On the mainland and elsewhere, it is spelled "kimchi."

Obviously the Ukeleles don't go to school. LOL

I'v e tried kimchi at several Korean restaurants in NYC, I'd never
want it piled on a kosher dawg. I'd consider kimchi in small amounts
more of a palate cleanser, not something one chows down on... and many
versions are so spicy hot that they are only fit for those afflicted
with TIAD. Kimchi is obviously not about hot peppers because no Korean
ever ate a hot pepper or any pepper until after the new world was
discovered. Spicy hot kimchi is obviously about the most ignorant
Koreans/Hawaiins on the planet. Just like there is nothing Hawiian
about pineaqpple. Pineapple is a Central Americxan plant... few
pineapples are grown in Hawaii today, the majority are grown in the
Phillapines. Land and labor are too expensive in Hawaii. Mostly
Hawaii produces condominiums and SPAM.

On Saturday, October 19, 2019 at 11:08:04 AM UTC-10, Sheldon wrote:
> On Sat, 19 Oct 2019 13:26:28 -0700 (PDT), dsi1
> > wrote:
>
> >On Saturday, October 19, 2019 at 10:01:50 AM UTC-10, A Moose in Love wrote:
> >>
> >> I've never had Kim Chee. I understand it's similar to saurkraut. True or false? There are however different tasting saurkrauts around.
> >
> >They're both cabbage fermented to produce organic acids so that's an important similarity. An important difference is that kim chee can be eaten freshly made. It can also be made with other vegetables too - another important difference.
> >
> >My wife likes fresh kim chee but we've had some that was about a year old and we think it's the bomb. The local people here like a milder form of kim chee i.e., "Hawaiian-style kim chee." OTOH, Korean style kimchi is getting more popular. This is a good thing.
> >
> >Kim chee is an important part of Korean culture and is eaten with every meal. It's the lifeblood of the Korean. It is so important that they will typically have a secondary refrigerator in their home to store their kimchi. I cannot say if the same can be said about sauerkraut, but you probably know more about that than most folks.
> >
> >"Kim chee" is the way that the Hawaiians spell it. On the mainland and elsewhere, it is spelled "kimchi."
>
> Obviously the Ukeleles don't go to school. LOL
>

Obviously, your mama never taught you proper manners and how to live among decent folks. As you old farts say "LOL."

dsi1 wrote:
> On Saturday, October 19, 2019 at 11:08:04 AM UTC-10, Sheldon wrote:
>> On Sat, 19 Oct 2019 13:26:28 -0700 (PDT), dsi1
>> > wrote:
>>
>>> On Saturday, October 19, 2019 at 10:01:50 AM UTC-10, A Moose in Love wrote:
>>>>
>>>> I've never had Kim Chee. I understand it's similar to saurkraut. True or false? There are however different tasting saurkrauts around.
>>>
>>> They're both cabbage fermented to produce organic acids so that's an important similarity. An important difference is that kim chee can be eaten freshly made. It can also be made with other vegetables too - another important difference.
>>>
>>> My wife likes fresh kim chee but we've had some that was about a year old and we think it's the bomb. The local people here like a milder form of kim chee i.e., "Hawaiian-style kim chee." OTOH, Korean style kimchi is getting more popular. This is a good thing.
>>>
>>> Kim chee is an important part of Korean culture and is eaten with every meal. It's the lifeblood of the Korean. It is so important that they will typically have a secondary refrigerator in their home to store their kimchi. I cannot say if the same can be said about sauerkraut, but you probably know more about that than most folks.
>>>
>>> "Kim chee" is the way that the Hawaiians spell it. On the mainland and elsewhere, it is spelled "kimchi."
>>
>> Obviously the Ukeleles don't go to school. LOL
>>
>
> Obviously, your mama never taught you proper manners and how to live among decent folks. As you old farts say "LOL."
>

Well, his old mammy did spread her fat legs and taught old Popeye
how to properly hump. His aunt also enjoyed his famous long thick
tallywhacker. It's a katz family tradition.

on 10/19/2019, Hank Rogers supposed :
> Well, his old mammy did spread her fat legs and taught old Popeye how to
> properly hump. His aunt also enjoyed his famous long thick tallywhacker. It's
> a katz family tradition.
>
Katz nip.