On Monday, January 6, 2020 at 11:50:06 AM UTC-6, tert in seattle wrote:
>
> I made some boring oil and vinegar red cabbage slaw recently and had
> some for a snack with a side of leftover bacon - would not say the bacon
> "made it a meal" though
>
Hahaha, just more 'interesting!'

On 1/5/2020 3:34 PM, wrote:
> On Sun, 5 Jan 2020 13:25:39 -0500, jmcquown >
> wrote:
>
>> On 1/5/2020 10:34 AM, Gary wrote:
>>> jmcquown wrote:
>>>> Don't do like I did once and forget to add the spinach! LOL
>>>
>>> I'll bet even feta quiche was probably ok. Just add spinach
>>> on the side?
>>>
>> It was actually delicious just as a feta quiche. And I did eat the
>> spinach on the side. I just felt stupid when I realized I'd forgotten
>> to stir in the spinach.
>>
>> I'm thinking next up is broccoli quiche. I have another frozen deep
>> dish crust in the freezer. Eggs, cream, milk and different types of
>> cheeses. And frozen broccoli florets.
>>
>> Jill
>
> If going to the trouble of making a quiche I would suggest something
> better like asparagus, broccoli is ordinary and doesn't appeal to me
> in a quishe. I don't like fehta, I'd prefer provolone or swiss. But
> I'm sure your quiche will be good.
>
I've made broccoli quiche in the past. I don't happen to have any
asparagus. Broccoli quiche made with shredded Swiss is common. I don't
happen to have any Swiss cheese ATM, either. Provolone is an entirely
different type of cheese. I wouldn't use it in quiche.

I know you you don't like pie crust. There is such a thing as
"crustless" quiche, ya know.

Jill

On Fri, 10 Jan 2020 10:41:08 -0500, jmcquown >
wrote:

>On 1/5/2020 3:34 PM, wrote:
>> On Sun, 5 Jan 2020 13:25:39 -0500, jmcquown >
>> wrote:
>>
>>> On 1/5/2020 10:34 AM, Gary wrote:
>>>> jmcquown wrote:
>>>>> Don't do like I did once and forget to add the spinach! LOL
>>>>
>>>> I'll bet even feta quiche was probably ok. Just add spinach
>>>> on the side?
>>>>
>>> It was actually delicious just as a feta quiche. And I did eat the
>>> spinach on the side. I just felt stupid when I realized I'd forgotten
>>> to stir in the spinach.
>>>
>>> I'm thinking next up is broccoli quiche. I have another frozen deep
>>> dish crust in the freezer. Eggs, cream, milk and different types of
>>> cheeses. And frozen broccoli florets.
>>>
>>> Jill
>>
>> If going to the trouble of making a quiche I would suggest something
>> better like asparagus, broccoli is ordinary and doesn't appeal to me
>> in a quishe. I don't like fehta, I'd prefer provolone or swiss. But
>> I'm sure your quiche will be good.
>>
>I've made broccoli quiche in the past. I don't happen to have any
>asparagus. Broccoli quiche made with shredded Swiss is common. I don't
>happen to have any Swiss cheese ATM, either. Provolone is an entirely
>different type of cheese. I wouldn't use it in quiche.

Provelone melts nicely, however I like most cheeses, just not fehta.
I don't consider fehta an actual cheese, it's more fermented like
yogurt.

Perhaps at some point you'll try an asparagus quiche, adding 'shsrooms
makes it even better.

>I know you you don't like pie crust. There is such a thing as
>"crustless" quiche, ya know.

I do crustless quiche all the time, I call it a fritatta. Sometimes
I'll pour the egg mixture over French toast, the French toast becomes
the crust. It's really the standard pie crust that's a mixture of
flour and shortening that I find repulsive.

Tonight's dinner will include broccoli here too, crowns lightly
steamed... with fried pork chops. and baked spuds, nuked. Nuked spuds
aren't like real baked but are quite passable smashed with buddah.

jmcquown wrote:

> On 1/5/2020 3:34 PM, wrote:
> > On Sun, 5 Jan 2020 13:25:39 -0500, jmcquown >
> > wrote:
> >
> > > On 1/5/2020 10:34 AM, Gary wrote:
> > > > jmcquown wrote:
> > > > > Don't do like I did once and forget to add the spinach! LOL
> > > >
> > > > I'll bet even feta quiche was probably ok. Just add spinach
> > > > on the side?
> > > >
> > > It was actually delicious just as a feta quiche. And I did eat
> > > the spinach on the side. I just felt stupid when I realized I'd
> > > forgotten to stir in the spinach.
> > >
> > > I'm thinking next up is broccoli quiche. I have another frozen
> > > deep dish crust in the freezer. Eggs, cream, milk and
> > > different types of cheeses. And frozen broccoli florets.
> > >
> > > Jill
> >
> > If going to the trouble of making a quiche I would suggest something
> > better like asparagus, broccoli is ordinary and doesn't appeal to me
> > in a quishe. I don't like fehta, I'd prefer provolone or swiss.
> > But I'm sure your quiche will be good.
> >
> I've made broccoli quiche in the past. I don't happen to have any
> asparagus. Broccoli quiche made with shredded Swiss is common. I
> don't happen to have any Swiss cheese ATM, either. Provolone is an
> entirely different type of cheese. I wouldn't use it in quiche.
>
> I know you you don't like pie crust. There is such a thing as
> "crustless" quiche, ya know.
>
> Jill

Humm, there's something else I've never made. Quiche. Maybe next
weekend?

I saw one recipe that appealed and can look up again. In addition to a
veggie component, it used surniname broken to smaller pieces and placed
on the shell then you carefulled added the mixed rest in and baked...

For all that I make our breads, making a pie shell doesn't excite me at
all so I'll check the store and get a premade one.

While we definately eat bacon, beef, pork, poultry and such, seafood is
our main meat.

On Saturday, January 11, 2020 at 12:42:26 PM UTC-6, cshenk wrote:
>
> Humm, there's something else I've never made. Quiche. Maybe next
> weekend?
>
I don't think I've ever met a quiche I didn't like.
>
> I saw one recipe that appealed and can look up again. In addition to a
> veggie component, it used surniname broken to smaller pieces and placed
> on the shell then you carefulled added the mixed rest in and baked...
>
What is that? I looked it up and it tells me it's a country. Nothing
hinted at it being food.
>
> For all that I make our breads, making a pie shell doesn't excite me at
> all so I'll check the store and get a premade one.
>
Some people will faint dead away at the thought of a pre-made pie crust
but I've not been disappointed in the ones I've bought. I grab the deep-
dish variety to have plenty of room for the ingredients. I'm going to
offer some unsolicited advice; bake that quiche on a cookie sheet in case
there might be some bubbling over. Doubtful, but it will save cleaning
the oven floor.
>
> While we definately eat bacon, beef, pork, poultry and such, seafood is
> our main meat.
>
To me, any of your ingredients would make a very tasty quiche.

wrote:

> On Saturday, January 11, 2020 at 12:42:26 PM UTC-6, cshenk wrote:
> >
> > Humm, there's something else I've never made. Quiche. Maybe next
> > weekend?
> >
> I don't think I've ever met a quiche I didn't like.
> >
> > I saw one recipe that appealed and can look up again. In addition
> > to a veggie component, it used surniname broken to smaller pieces
> > and placed on the shell then you carefulled added the mixed rest in
> > and baked...
> >
> What is that? I looked it up and it tells me it's a country. Nothing
> hinted at it being food.
> >

I probably misspelled it. 'Fake crab/lobster' is what folks call it.


> > For all that I make our breads, making a pie shell doesn't excite
> > me at all so I'll check the store and get a premade one.
> >
> Some people will faint dead away at the thought of a pre-made pie
> crust but I've not been disappointed in the ones I've bought. I grab
> the deep- dish variety to have plenty of room for the ingredients.
> I'm going to offer some unsolicited advice; bake that quiche on a
> cookie sheet in case there might be some bubbling over. Doubtful,
> but it will save cleaning the oven floor.

I ended up making a sort of version of it today but it was late so
ended up in the fridge. Odd day here, had to make a trip for a friend
who's ceiling fell in (drywall only). As we ran out, I was making a
dough to try as a shell and had the rest ready and by the time we got
back, a fast pizza was a better idea.

Definate on the pan underneath and we did bake it up and it did indeed
spill, but I had a pan under it. Quiche for breakfast?




> >
> > While we definately eat bacon, beef, pork, poultry and such,
> > seafood is our main meat.
> >
> To me, any of your ingredients would make a very tasty quiche.

On Sat, 11 Jan 2020 19:13:33 -0600, "cshenk" > wrote:

wrote:
>
>> On Saturday, January 11, 2020 at 12:42:26 PM UTC-6, cshenk wrote:
>> >
>> > Humm, there's something else I've never made. Quiche. Maybe next
>> > weekend?
>> >
>> I don't think I've ever met a quiche I didn't like.
>> >
>> > I saw one recipe that appealed and can look up again. In addition
>> > to a veggie component, it used surniname broken to smaller pieces
>> > and placed on the shell then you carefulled added the mixed rest in
>> > and baked...
>> >
>> What is that? I looked it up and it tells me it's a country. Nothing
>> hinted at it being food.
>> >
>
>I probably misspelled it. 'Fake crab/lobster' is what folks call it.

Surimi. Suriname is a country and a former Dutch colony. It's full of
black people celebrating Sinterklaas and his Black Petes.

On Saturday, January 11, 2020 at 3:13:41 PM UTC-10, cshenk wrote:
> wrote:
>
> > On Saturday, January 11, 2020 at 12:42:26 PM UTC-6, cshenk wrote:
> > >
> > > Humm, there's something else I've never made. Quiche. Maybe next
> > > weekend?
> > >
> > I don't think I've ever met a quiche I didn't like.
> > >
> > > I saw one recipe that appealed and can look up again. In addition
> > > to a veggie component, it used surniname broken to smaller pieces
> > > and placed on the shell then you carefulled added the mixed rest in
> > > and baked...
> > >
> > What is that? I looked it up and it tells me it's a country. Nothing
> > hinted at it being food.
> > >
>
> I probably misspelled it. 'Fake crab/lobster' is what folks call it.
>
>
> > > For all that I make our breads, making a pie shell doesn't excite
> > > me at all so I'll check the store and get a premade one.
> > >
> > Some people will faint dead away at the thought of a pre-made pie
> > crust but I've not been disappointed in the ones I've bought. I grab
> > the deep- dish variety to have plenty of room for the ingredients.
> > I'm going to offer some unsolicited advice; bake that quiche on a
> > cookie sheet in case there might be some bubbling over. Doubtful,
> > but it will save cleaning the oven floor.
>
> I ended up making a sort of version of it today but it was late so
> ended up in the fridge. Odd day here, had to make a trip for a friend
> who's ceiling fell in (drywall only). As we ran out, I was making a
> dough to try as a shell and had the rest ready and by the time we got
> back, a fast pizza was a better idea.
>
> Definate on the pan underneath and we did bake it up and it did indeed
> spill, but I had a pan under it. Quiche for breakfast?
>
>
>
>
> > >
> > > While we definately eat bacon, beef, pork, poultry and such,
> > > seafood is our main meat.
> > >
> > To me, any of your ingredients would make a very tasty quiche.

Fake crab is made of surimi, which is mashed fish with some starch added. With surimi, you can make any number of products, including fake crab. On this rock it's called kamaboko or fish cake.

On Saturday, January 11, 2020 at 7:13:41 PM UTC-6, cshenk wrote:
>
> wrote:
>
> > > I saw one recipe that appealed and can look up again. In addition
> > > to a veggie component, it used surniname broken to smaller pieces
> > > and placed on the shell then you carefulled added the mixed rest in
> > > and baked...
> > >
> > What is that? I looked it up and it tells me it's a country. Nothing
> > hinted at it being food.
> > >
>
> I probably misspelled it. 'Fake crab/lobster' is what folks call it.
>
Ooooooh, ok.
>
> Definate on the pan underneath and we did bake it up and it did indeed
> spill, but I had a pan under it. Quiche for breakfast?
>
Sure, why not? It's got eggs in it.

))

cshenk wrote:
>
> Odd day here, had to make a trip for a friend
> who's ceiling fell in (drywall only).

Sounds like they must have had a slow leak from a bathroom above.

? How did that go?

On 12/31/19 2:33 PM, jmcquown wrote:
> Brunch, lunch or dinner... it's quite tasty!
>
> https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg
>
> Jill

Care to share the recipe?

--
Daniel

Visit me at: gopher://gcpp.world

On Wed, 01 Jan 2020 10:05:30 +1100, Jeßus > wrote:

>On Tue, 31 Dec 2019 17:33:56 -0500, jmcquown >
>wrote:
>
>>Brunch, lunch or dinner... it's quite tasty!
>>
>>https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg
>
>Can't go wrong combining spinach with egg...

You could put it in a prefab crust that has sugar as one of the
ingredients.

On Tuesday, January 14, 2020 at 4:21:36 AM UTC-6, Daniel wrote:
>
> On 12/31/19 2:33 PM, jmcquown wrote:
>
> > Brunch, lunch or dinner... it's quite tasty!
> >
> > https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg
> >
> > Jill
>
> Care to share the recipe?
>
> --
> Daniel
>
See her post of January 2 where she posted the recipe.

On Tuesday, January 14, 2020 at 4:25:29 AM UTC-6, Bruce wrote:
>
> You could put it in a prefab crust that has sugar as one of the
> ingredients.
>
I don't know about other brands of frozen pie crusts, but Kroger's brand
does indeed have sugar listed as one of the ingredients. But it's so far
down the list I suspect it's just a VERY small amount. Even some homemade
pie crusts have a smidge of sugar added.

On Tue, 14 Jan 2020 09:43:56 -0800 (PST), "
> wrote:

>On Tuesday, January 14, 2020 at 4:25:29 AM UTC-6, Bruce wrote:
>>
>> You could put it in a prefab crust that has sugar as one of the
>> ingredients.
>>
>I don't know about other brands of frozen pie crusts, but Kroger's brand
>does indeed have sugar listed as one of the ingredients. But it's so far
>down the list I suspect it's just a VERY small amount. Even some homemade
>pie crusts have a smidge of sugar added.

I'm not paranoid about a teaspoon of sugar, but I bet it's often more
than that.

On Tuesday, January 14, 2020 at 11:57:26 AM UTC-6, Bruce wrote:
>
> I'm not paranoid about a teaspoon of sugar, but I bet it's often more
> than that.
>
Being as they're probably mixing up enough flour, salt, shortening/butter/
lard, etc. to make several hundred pie crusts at once I'd agree it's more
than a tablespoon. Here in the USA, the further down the list of ingredients
the less of the ingredient it is. Flour being the first addition you know
there's going to be a ton of flour in the resulting crusts as it should be.
If they listed salt or sugar first I'd be saying "WHOA! I'm not interested
in a salt or sugar crust."

On 1/14/2020 12:43 PM, wrote:
> On Tuesday, January 14, 2020 at 4:25:29 AM UTC-6, Bruce wrote:
>>
>> You could put it in a prefab crust that has sugar as one of the
>> ingredients.
>>
> I don't know about other brands of frozen pie crusts, but Kroger's brand
> does indeed have sugar listed as one of the ingredients. But it's so far
> down the list I suspect it's just a VERY small amount. Even some homemade
> pie crusts have a smidge of sugar added.
>
One of the reasons for that is pie crusts are often used for dessert
type pies. I don't mind that miniscule bit of sugar in a frozen pie
crust for quiche because there is no added sugar in the quiche itself.

Jill

On Saturday, January 18, 2020 at 4:39:14 PM UTC-6, jmcquown wrote:
>
> One of the reasons for that is pie crusts are often used for dessert
> type pies. I don't mind that miniscule bit of sugar in a frozen pie
> crust for quiche because there is no added sugar in the quiche itself.
>
> Jill
>
Same here.

On Saturday, January 18, 2020 at 5:39:14 PM UTC-5, jmcquown wrote:
> On 1/14/2020 12:43 PM, wrote:
> > On Tuesday, January 14, 2020 at 4:25:29 AM UTC-6, Bruce wrote:
> >>
> >> You could put it in a prefab crust that has sugar as one of the
> >> ingredients.
> >>
> > I don't know about other brands of frozen pie crusts, but Kroger's brand
> > does indeed have sugar listed as one of the ingredients. But it's so far
> > down the list I suspect it's just a VERY small amount. Even some homemade
> > pie crusts have a smidge of sugar added.
> >
> One of the reasons for that is pie crusts are often used for dessert
> type pies. I don't mind that miniscule bit of sugar in a frozen pie
> crust for quiche because there is no added sugar in the quiche itself.
>
> Jill

A little sugar helps the pie crust to brown.

Cindy Hamilton

Gary wrote:

> cshenk wrote:
> >
> > Odd day here, had to make a trip for a friend
> > who's ceiling fell in (drywall only).
>
> Sounds like they must have had a slow leak from a bathroom above.
>
> ? How did that go?

It was settling in a house where he had no heat or climate control for
a decade. Single story and thank god, the roof itself is solid.

I delivered a mini-fridge today that only costs 2.50 a month to run.
He's on serious financial limits.

When it gets cold here, think of Charlie. A local only a couple of
miles from you. No heat for 4 years, no electricity for 10. He has
both now though some of the electric is still in the works.

jmcquown wrote:
>
> One of the reasons for that is pie crusts are often used for dessert
> type pies. I don't mind that miniscule bit of sugar in a frozen pie
> crust for quiche because there is no added sugar in the quiche itself.

Sugar or not added, all commercial 'ready to use' pie crusts
are so inferior to a quick homemade one. So easy to make
yourself. I tried a few, never again.

cshenk wrote:
>
> Gary wrote:
>
> > cshenk wrote:
> > >
> > > Odd day here, had to make a trip for a friend
> > > who's ceiling fell in (drywall only).
> >
> > Sounds like they must have had a slow leak from a bathroom above.
> >
> > ? How did that go?
>
> It was settling in a house where he had no heat or climate control for
> a decade. Single story and thank god, the roof itself is solid.
>
> I delivered a mini-fridge today that only costs 2.50 a month to run.
> He's on serious financial limits.
>
> When it gets cold here, think of Charlie. A local only a couple of
> miles from you. No heat for 4 years, no electricity for 10. He has
> both now though some of the electric is still in the works.

Even in your part of town, real estate prices are so inflated.
Why didn't he just sell his house and move in with John Kuthe?
I have no sympathy for a homeowner living like that. It's
just plain stupid.

A good friend would advise him to sell and move into a more
affordable place.

On Monday, January 20, 2020 at 8:47:43 AM UTC-6, Gary wrote:
>
> Sugar or not added, all commercial 'ready to use' pie crusts
> are so inferior to a quick homemade one. So easy to make
> yourself. I tried a few, never again.
>
That's nice.

Gary wrote:

> cshenk wrote:
> >
> > Gary wrote:
> >
> > > cshenk wrote:
> > > >
> > > > Odd day here, had to make a trip for a friend
> > > > who's ceiling fell in (drywall only).
> > >
> > > Sounds like they must have had a slow leak from a bathroom above.
> > >
> > > ? How did that go?
> >
> > It was settling in a house where he had no heat or climate control
> > for a decade. Single story and thank god, the roof itself is solid.
> >
> > I delivered a mini-fridge today that only costs 2.50 a month to run.
> > He's on serious financial limits.
> >
> > When it gets cold here, think of Charlie. A local only a couple of
> > miles from you. No heat for 4 years, no electricity for 10. He has
> > both now though some of the electric is still in the works.
>
> Even in your part of town, real estate prices are so inflated.
> Why didn't he just sell his house and move in with John Kuthe?
> I have no sympathy for a homeowner living like that. It's
> just plain stupid.
>
> A good friend would advise him to sell and move into a more
> affordable place.

Oh Gary, his house can't be sold. Until some repairs are made, it's
not smart to allow an inspector in there as they might condem it. Not
all of VB is 'expensive' and he's not living above his means.

I've told only a little of his story here. Trust me, even the worst
curmudgeon here would help out.