Brunch, lunch or dinner... it's quite tasty!

https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg

Jill

On 2019-12-31 5:33 p.m., jmcquown wrote:
> Brunch, lunch or dinner... it's quite tasty!
>
> https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg
>

That looks great.

On 12/31/2019 5:39 PM, Dave Smith wrote:
> On 2019-12-31 5:33 p.m., jmcquown wrote:
>> Brunch, lunch or dinner... it's quite tasty!
>>
>> https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg
>>
>
> That looks great.
>
Thanks, Dave! I make it a couple of times a year. You know I don't
make the crust from scratch but hey, for my purposes frozen deep-dish
crust works just fine. The only real cleanup involved is the mixing
bowl.

Jill

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...

On Tuesday, December 31, 2019 at 4:34:02 PM UTC-6, jmcquown wrote:
> Brunch, lunch or dinner... it's quite tasty!
>
>
> https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg
>
> Jill
>
I could happily dive right into that.

On 12/31/19 3:33 PM, jmcquown wrote:
> Brunch, lunch or dinner... it's quite tasty!
>
> https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg
>
> Jill

Nice job Jill! Quiche is always a happy meal for me.

On 12/31/2019 6:25 PM, wrote:
> On Tuesday, December 31, 2019 at 4:34:02 PM UTC-6, jmcquown wrote:
>> Brunch, lunch or dinner... it's quite tasty!
>>
>>
>> https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg
>>
>> Jill
>>
> I could happily dive right into that.
>
I happily did!

Jill

On 12/31/2019 6:26 PM, jay wrote:
> On 12/31/19 3:33 PM, jmcquown wrote:
>> Brunch, lunch or dinner... it's quite tasty!
>>
>> https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg
>>
>> Jill
>
> Nice job Jill! Quiche is always a happy meal for me.

Thanks, Jay. I like quiche.

Jill

On 2019 Dec 31, , jmcquown wrote
(in article >):

> Brunch, lunch or dinner... it's quite tasty!
>
> https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg

Thats a pretty pie.

leo

jmcquown wrote:
>
> Brunch, lunch or dinner... it's quite tasty!
> https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg

Looks like a winner to me. What's your recipe?
You've probably posted it before but this time I'll
pay attention and save if you will post it.

Best photo yet of home cooking.
Shelly will beat it. He is spinach.

On 1/1/2020 9:14 AM, Gary wrote:
> jmcquown wrote:
>>
>> Brunch, lunch or dinner... it's quite tasty!
>> https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg
>
> Looks like a winner to me. What's your recipe?
> You've probably posted it before but this time I'll
> pay attention and save if you will post it.
>
I use a modified version of the recipe from Jeff Smith's first "Frugal
Gourmet" cookbook.

In a medium-size mixing bowl combine

4 large beaten eggs (seasoned lightly with S&P, light on the salt
because the cheese is salty)
1/2 c. heavy cream
1 c. milk
10 oz. pkg. frozen chopped spinach, thawed and excess moisture removed
6 oz. pkg. of crumbled feta cheese

Stir until well mixed. Pour into a deep dish pie crust. Sprinkle with
grated Parmesan cheese. I sprinkle a very little grated nutmeg on top
but that's completely optional.

Bake at 350F for about 40-50 minutes until set; a knife inserted in the
center will come out clean. Remove from oven at let stand about 10
minutes before slicing.

Jill

On Thursday, January 2, 2020 at 7:04:05 PM UTC-5, jmcquown wrote:
> On 1/1/2020 9:14 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> Brunch, lunch or dinner... it's quite tasty!
> >> https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg
> >
> > Looks like a winner to me. What's your recipe?
> > You've probably posted it before but this time I'll
> > pay attention and save if you will post it.
> >
> I use a modified version of the recipe from Jeff Smith's first "Frugal
> Gourmet" cookbook.
>
> In a medium-size mixing bowl combine
>
> 4 large beaten eggs (seasoned lightly with S&P, light on the salt
> because the cheese is salty)

I guess it's all in what you're used to. 6 oz of feta with all that
other stuff wouldn't be enough salt for us.

> 1/2 c. heavy cream
> 1 c. milk
> 10 oz. pkg. frozen chopped spinach, thawed and excess moisture removed
> 6 oz. pkg. of crumbled feta cheese
>
> Stir until well mixed. Pour into a deep dish pie crust. Sprinkle with
> grated Parmesan cheese. I sprinkle a very little grated nutmeg on top
> but that's completely optional.
>
> Bake at 350F for about 40-50 minutes until set; a knife inserted in the
> center will come out clean. Remove from oven at let stand about 10
> minutes before slicing.
>

I've been thinking of an easier way to get the flavor profile of
spanakopita, and this might be it. Although I was contemplating
frozen puff pastry for its crispiness.

Cindy Hamilton

On Fri, 3 Jan 2020 02:45:53 -0800 (PST), Cindy Hamilton
> wrote:

>On Thursday, January 2, 2020 at 7:04:05 PM UTC-5, jmcquown wrote:
>> On 1/1/2020 9:14 AM, Gary wrote:
>> > jmcquown wrote:
>> >>
>> >> Brunch, lunch or dinner... it's quite tasty!
>> >> https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg
>> >
>> > Looks like a winner to me. What's your recipe?
>> > You've probably posted it before but this time I'll
>> > pay attention and save if you will post it.
>> >
>> I use a modified version of the recipe from Jeff Smith's first "Frugal
>> Gourmet" cookbook.
>>
>> In a medium-size mixing bowl combine
>>
>> 4 large beaten eggs (seasoned lightly with S&P, light on the salt
>> because the cheese is salty)
>
>I guess it's all in what you're used to. 6 oz of feta with all that
>other stuff wouldn't be enough salt for us.

All what other stuff, a 10 oz package of frozen spinach is not much,
the water from the spinach, the milk, and cream will considerally
evaporate during baking. I suggest not salting until it's served and
tasted, that's what salt shakers are for... and each can salt their
own to their own taste. I very rarely add salt to a recipe until
after it's cooked and tasted... about the only thing I salt is pasta
water, and lightly. And I usually sprinkle pasta with grated
cheese and that's plenty salty... and If I think it needs salt I'll
add more cheese.

And that's not a lot, two small portions or I can eat that whole
thing... a 10 oz. package of spinach is like a lite (low cal) snack. I
would use that 10 oz package of spinach with 3-4 beaten eggs, omit the
milk, cut the cream in half, and swap the fehta for mozz and parm,
perhaps some provolone. needs no salt. I may include some diced ham
and then for sure it needs no salt... would be two meals. I'd omit
the crust and have it on a toasted Kaiser roll. I think pie crust is
a lot of empty calories.

>> 1/2 c. heavy cream
>> 1 c. milk
>> 10 oz. pkg. frozen chopped spinach, thawed and excess moisture removed
>> 6 oz. pkg. of crumbled feta cheese
>>
>> Stir until well mixed. Pour into a deep dish pie crust. Sprinkle with
>> grated Parmesan cheese. I sprinkle a very little grated nutmeg on top
>> but that's completely optional.
>>
>> Bake at 350F for about 40-50 minutes until set; a knife inserted in the
>> center will come out clean. Remove from oven at let stand about 10
>> minutes before slicing.
>>
>
>I've been thinking of an easier way to get the flavor profile of
>spanakopita, and this might be it. Although I was contemplating
>frozen puff pastry for its crispiness.
>
>Cindy Hamilton

On Friday, January 3, 2020 at 11:34:49 AM UTC-5, Sheldon wrote:
> On Fri, 3 Jan 2020 02:45:53 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Thursday, January 2, 2020 at 7:04:05 PM UTC-5, jmcquown wrote:
> >> On 1/1/2020 9:14 AM, Gary wrote:
> >> > jmcquown wrote:
> >> >>
> >> >> Brunch, lunch or dinner... it's quite tasty!
> >> >> https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg
> >> >
> >> > Looks like a winner to me. What's your recipe?
> >> > You've probably posted it before but this time I'll
> >> > pay attention and save if you will post it.
> >> >
> >> I use a modified version of the recipe from Jeff Smith's first "Frugal
> >> Gourmet" cookbook.
> >>
> >> In a medium-size mixing bowl combine
> >>
> >> 4 large beaten eggs (seasoned lightly with S&P, light on the salt
> >> because the cheese is salty)
> >
> >I guess it's all in what you're used to. 6 oz of feta with all that
> >other stuff wouldn't be enough salt for us.
>
> All what other stuff, a 10 oz package of frozen spinach is not much,
> the water from the spinach, the milk, and cream will considerally
> evaporate during baking. I suggest not salting until it's served and
> tasted, that's what salt shakers are for... and each can salt their
> own to their own taste.

It's not the same when it's not cooked in. It really isn't.

> I very rarely add salt to a recipe until
> after it's cooked and tasted... about the only thing I salt is pasta
> water, and lightly. And I usually sprinkle pasta with grated
> cheese and that's plenty salty... and If I think it needs salt I'll
> add more cheese.
>

I put about half a teaspoon of kosher salt in my bowl of oatmeal
every morning. My standard for "enough salt" is considerably higher
than yours.

> And that's not a lot, two small portions or I can eat that whole
> thing...

I'd probably call the pie six servings.

> a 10 oz. package of spinach is like a lite (low cal) snack. I
> would use that 10 oz package of spinach with 3-4 beaten eggs, omit the
> milk, cut the cream in half, and swap the fehta for mozz and parm,
> perhaps some provolone. needs no salt. I may include some diced ham
> and then for sure it needs no salt... would be two meals. I'd omit
> the crust and have it on a toasted Kaiser roll. I think pie crust is
> a lot of empty calories.

Do what you please. I'll ignore all of your well-meaning but essentially
clueless advice.

Cindy Hamilton

On 1/3/2020 5:45 AM, Cindy Hamilton wrote:
> On Thursday, January 2, 2020 at 7:04:05 PM UTC-5, jmcquown wrote:
>> On 1/1/2020 9:14 AM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> Brunch, lunch or dinner... it's quite tasty!
>>>> https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg
>>>
>>> Looks like a winner to me. What's your recipe?
>>> You've probably posted it before but this time I'll
>>> pay attention and save if you will post it.
>>>
>> I use a modified version of the recipe from Jeff Smith's first "Frugal
>> Gourmet" cookbook.
>>
>> In a medium-size mixing bowl combine
>>
>> 4 large beaten eggs (seasoned lightly with S&P, light on the salt
>> because the cheese is salty)
>
> I guess it's all in what you're used to. 6 oz of feta with all that
> other stuff wouldn't be enough salt for us.
>
Hey, don't get me wrong. I *love* salt. You can always sprinkle your
serving of quiche with salt if you want more.

>> 1/2 c. heavy cream
>> 1 c. milk
>> 10 oz. pkg. frozen chopped spinach, thawed and excess moisture removed
>> 6 oz. pkg. of crumbled feta cheese
>>
>> Stir until well mixed. Pour into a deep dish pie crust. Sprinkle with
>> grated Parmesan cheese. I sprinkle a very little grated nutmeg on top
>> but that's completely optional.
>>
>> Bake at 350F for about 40-50 minutes until set; a knife inserted in the
>> center will come out clean. Remove from oven at let stand about 10
>> minutes before slicing.
>>
>
> I've been thinking of an easier way to get the flavor profile of
> spanakopita, and this might be it. Although I was contemplating
> frozen puff pastry for its crispiness.
>
> Cindy Hamilton
>
Yep, seems like a good start to get the spanakopita profile. Frozen
puff pastry is probably easier to work with than sheets of phyllo/filo
dough, too.

Jill

On 1/3/2020 11:34 AM, wrote:
> On Fri, 3 Jan 2020 02:45:53 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Thursday, January 2, 2020 at 7:04:05 PM UTC-5, jmcquown wrote:
>>> On 1/1/2020 9:14 AM, Gary wrote:
>>>> jmcquown wrote:
>>>>>
>>>>> Brunch, lunch or dinner... it's quite tasty!
>>>>> https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg
>>>>
>>>> Looks like a winner to me. What's your recipe?
>>>> You've probably posted it before but this time I'll
>>>> pay attention and save if you will post it.
>>>>
>>> I use a modified version of the recipe from Jeff Smith's first "Frugal
>>> Gourmet" cookbook.
>>>
>>> In a medium-size mixing bowl combine
>>>
>>> 4 large beaten eggs (seasoned lightly with S&P, light on the salt
>>> because the cheese is salty)
>>
>> I guess it's all in what you're used to. 6 oz of feta with all that
>> other stuff wouldn't be enough salt for us.
>
> All what other stuff, a 10 oz package of frozen spinach is not much,
> the water from the spinach, the milk, and cream will considerally
> evaporate during baking. I suggest not salting until it's served and
> tasted, that's what salt shakers are for... and each can salt their
> own to their own taste. I very rarely add salt to a recipe until
> after it's cooked and tasted... about the only thing I salt is pasta
> water, and lightly. And I usually sprinkle pasta with grated
> cheese and that's plenty salty... and If I think it needs salt I'll
> add more cheese.
>
> And that's not a lot, two small portions or I can eat that whole
> thing... a 10 oz. package of spinach is like a lite (low cal) snack. I
> would use that 10 oz package of spinach with 3-4 beaten eggs, omit the
> milk, cut the cream in half, and swap the fehta for mozz and parm,
> perhaps some provolone. needs no salt. I may include some diced ham
> and then for sure it needs no salt... would be two meals. I'd omit
> the crust and have it on a toasted Kaiser roll. I think pie crust is
> a lot of empty calories.

With those ingredients you'd be making an entirely different dish. We
know you don't like feta and you don't like pie crust. Make whatever
you want but it wouldn't be anything like the spinach quiche I prepared.

Jill

On 1/3/2020 12:46 PM, Cindy Hamilton wrote:
> On Friday, January 3, 2020 at 11:34:49 AM UTC-5, Sheldon wrote:
>> On Fri, 3 Jan 2020 02:45:53 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Thursday, January 2, 2020 at 7:04:05 PM UTC-5, jmcquown wrote:
>>>> On 1/1/2020 9:14 AM, Gary wrote:
>>>>> jmcquown wrote:
>>>>>>
>>>>>> Brunch, lunch or dinner... it's quite tasty!
>>>>>> https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg
>>>>>
>>>>> Looks like a winner to me. What's your recipe?
>>>>> You've probably posted it before but this time I'll
>>>>> pay attention and save if you will post it.
>>>>>
>>>> I use a modified version of the recipe from Jeff Smith's first "Frugal
>>>> Gourmet" cookbook.
>>>>
>>>> In a medium-size mixing bowl combine
>>>>
>>>> 4 large beaten eggs (seasoned lightly with S&P, light on the salt
>>>> because the cheese is salty)
>>>
>>> I guess it's all in what you're used to. 6 oz of feta with all that
>>> other stuff wouldn't be enough salt for us.
>>
>> All what other stuff, a 10 oz package of frozen spinach is not much,
>> the water from the spinach, the milk, and cream will considerally
>> evaporate during baking. I suggest not salting until it's served and
>> tasted, that's what salt shakers are for... and each can salt their
>> own to their own taste.
>
> It's not the same when it's not cooked in. It really isn't.
>
>> I very rarely add salt to a recipe until
>> after it's cooked and tasted... about the only thing I salt is pasta
>> water, and lightly. And I usually sprinkle pasta with grated
>> cheese and that's plenty salty... and If I think it needs salt I'll
>> add more cheese.
>
I don't know why he's bringing up pasta. Everyone knows pasta water
needs to be salted.

> I put about half a teaspoon of kosher salt in my bowl of oatmeal
> every morning. My standard for "enough salt" is considerably higher
> than yours.
>
>> And that's not a lot, two small portions or I can eat that whole
>> thing...
>
> I'd probably call the pie six servings.
>
It was six slices. I still have two slices in the fridge.

>> a 10 oz. package of spinach is like a lite (low cal) snack. I
>> would use that 10 oz package of spinach with 3-4 beaten eggs, omit the
>> milk, cut the cream in half, and swap the fehta for mozz and parm,
>> perhaps some provolone. needs no salt. I may include some diced ham
>> and then for sure it needs no salt... would be two meals. I'd omit
>> the crust and have it on a toasted Kaiser roll. I think pie crust is
>> a lot of empty calories.
>
> Do what you please. I'll ignore all of your well-meaning but essentially
> clueless advice.
>
> Cindy Hamilton
>
Indeed. He can cook and eat whatever he wants to. I wasn't making
sandwich filling, I was making quiche.

Jill

On Friday, January 3, 2020 at 11:46:42 AM UTC-6, Cindy Hamilton wrote:
>
> On Friday, January 3, 2020 at 11:34:49 AM UTC-5, Sheldon wrote:
>
> > I suggest not salting until it's served and
> > tasted, that's what salt shakers are for... and each can salt their
> > own to their own taste.
>
> It's not the same when it's not cooked in. It really isn't.
>
That's the absolute truth.
>
> > I very rarely add salt to a recipe until
> > after it's cooked and tasted... about the only thing I salt is pasta
> > water, and lightly.
> >
Salted pasta water is your only change to get a bit of salt into the pasta;
that's why it is recommended to salt the cooking water heavily.
>
> > a 10 oz. package of spinach is like a lite (low cal) snack. I
> > would use that 10 oz package of spinach with 3-4 beaten eggs, omit the
> > milk, cut the cream in half, and swap the fehta for mozz and parm,
> > perhaps some provolone. needs no salt.
>
Then you have an entirely different quiche from what Jill made. It doesn't
mean what you might make is not tasty, it's simply not spinach quiche as
was prepared.
>
> > I may include some diced ham
> > and then for sure it needs no salt... would be two meals. I'd omit
> > the crust and have it on a toasted Kaiser roll. I think pie crust is
> > a lot of empty calories.
>
Again, you have an entirely different quiche than what Jill prepared.
That would be like me making a pan of chicken and dressing and you come
along and omit the chicken and put ham in it instead. That makes it a
100% different dish than what I made thus it's no longer chicken and
dressing; it's ham and dressing.

On 1/3/2020 1:22 PM, wrote:
> On Friday, January 3, 2020 at 11:46:42 AM UTC-6, Cindy Hamilton wrote:
>>
>> On Friday, January 3, 2020 at 11:34:49 AM UTC-5, Sheldon wrote:
>>
>>> I suggest not salting until it's served and
>>> tasted, that's what salt shakers are for... and each can salt their
>>> own to their own taste.
>>
>> It's not the same when it's not cooked in. It really isn't.
>>
> That's the absolute truth.
>>
>>> I very rarely add salt to a recipe until
>>> after it's cooked and tasted... about the only thing I salt is pasta
>>> water, and lightly.
>>>
> Salted pasta water is your only change to get a bit of salt into the pasta;
> that's why it is recommended to salt the cooking water heavily.
>>
>>> a 10 oz. package of spinach is like a lite (low cal) snack. I
>>> would use that 10 oz package of spinach with 3-4 beaten eggs, omit the
>>> milk, cut the cream in half, and swap the fehta for mozz and parm,
>>> perhaps some provolone. needs no salt.
>>
> Then you have an entirely different quiche from what Jill made. It doesn't
> mean what you might make is not tasty, it's simply not spinach quiche as
> was prepared.
>>
>>> I may include some diced ham
>>> and then for sure it needs no salt... would be two meals. I'd omit
>>> the crust and have it on a toasted Kaiser roll. I think pie crust is
>>> a lot of empty calories.
>>
> Again, you have an entirely different quiche

Not even quiche since it's something with lots of cheese and spinach
served on a Kaiser roll.

> than what Jill prepared.
> That would be like me making a pan of chicken and dressing and you come
> along and omit the chicken and put ham in it instead. That makes it a
> 100% different dish than what I made thus it's no longer chicken and
> dressing; it's ham and dressing.
>
He's the guy who veered off course with your version of Cracker Barrel's
hash brown casserole and started talking about a dish using egg noodles.
Totally different thing. You can't make hash brown casserole with egg
noodles.

Jill

On Fri, 03 Jan 2020 11:34:46 -0500, wrote:

>On Fri, 3 Jan 2020 02:45:53 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Thursday, January 2, 2020 at 7:04:05 PM UTC-5, jmcquown wrote:
>>> On 1/1/2020 9:14 AM, Gary wrote:
>>> > jmcquown wrote:
>>> >>
>>> >> Brunch, lunch or dinner... it's quite tasty!
>>> >> https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg
>>> >
>>> > Looks like a winner to me. What's your recipe?
>>> > You've probably posted it before but this time I'll
>>> > pay attention and save if you will post it.
>>> >
>>> I use a modified version of the recipe from Jeff Smith's first "Frugal
>>> Gourmet" cookbook.
>>>
>>> In a medium-size mixing bowl combine
>>>
>>> 4 large beaten eggs (seasoned lightly with S&P, light on the salt
>>> because the cheese is salty)
>>
>>I guess it's all in what you're used to. 6 oz of feta with all that
>>other stuff wouldn't be enough salt for us.
>
>All what other stuff, a 10 oz package of frozen spinach is not much,
>the water from the spinach, the milk, and cream will considerally
>evaporate during baking. snip


You are supposed to squeeze all the water out of the frozen spinach
before you prepare the dish.
Salt needs to be in the dish while cooking and adjusted at the end.
Unless there is a reason for no salt. Salting at the table is not the
same .
Janet US

On 1/3/2020 1:41 PM, U.S. Janet B. wrote:
> On Fri, 03 Jan 2020 11:34:46 -0500, wrote:
>
>> On Fri, 3 Jan 2020 02:45:53 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Thursday, January 2, 2020 at 7:04:05 PM UTC-5, jmcquown wrote:
>>>> On 1/1/2020 9:14 AM, Gary wrote:
>>>>> jmcquown wrote:
>>>>>>
>>>>>> Brunch, lunch or dinner... it's quite tasty!
>>>>>> https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg
>>>>>
>>>>> Looks like a winner to me. What's your recipe?
>>>>> You've probably posted it before but this time I'll
>>>>> pay attention and save if you will post it.
>>>>>
>>>> I use a modified version of the recipe from Jeff Smith's first "Frugal
>>>> Gourmet" cookbook.
>>>>
>>>> In a medium-size mixing bowl combine
>>>>
>>>> 4 large beaten eggs (seasoned lightly with S&P, light on the salt
>>>> because the cheese is salty)
>>>
>>> I guess it's all in what you're used to. 6 oz of feta with all that
>>> other stuff wouldn't be enough salt for us.
>>
>> All what other stuff, a 10 oz package of frozen spinach is not much,
>> the water from the spinach, the milk, and cream will considerally
>> evaporate during baking. snip
>
>
> You are supposed to squeeze all the water out of the frozen spinach
> before you prepare the dish.
> Salt needs to be in the dish while cooking and adjusted at the end.
> Unless there is a reason for no salt. Salting at the table is not the
> same .
> Janet US
>
I use a collapsible steamer basket to squeeze the water out of the
thawed frozen spinach. It works quite well.

Jill

On Friday, January 3, 2020 at 12:41:42 PM UTC-6, U.S. Janet B. wrote:
>
> Salt needs to be in the dish while cooking and adjusted at the end.
> Unless there is a reason for no salt. Salting at the table is not the
> same .
> Janet US
>
Nailed it!

On 2020-01-03 10:46 a.m., Cindy Hamilton wrote:
> On Friday, January 3, 2020 at 11:34:49 AM UTC-5, Sheldon wrote:

>
>> I very rarely add salt to a recipe until
>> after it's cooked and tasted... about the only thing I salt is pasta
>> water, and lightly. And I usually sprinkle pasta with grated
>> cheese and that's plenty salty... and If I think it needs salt I'll
>> add more cheese.
>>
>
> I put about half a teaspoon of kosher salt in my bowl of oatmeal
> every morning. My standard for "enough salt" is considerably higher
> than yours.
>
It's hard to imagine actually agreeing with Sheldon but I use very
little salt in cooking and cut the required amount in bread recipes by ~30%.
I just don't like too much although I could consume much more given my
lowish BP.
I find restaurant chefs use way too much and it horrifies me to see the
way TV chefs chuck it in with great abandon.
BTW, I'm not criticizing your consumption, just commenting that it's not
to my taste:-)

On Fri, 3 Jan 2020 13:46:28 -0500, jmcquown >
wrote:

>On 1/3/2020 1:41 PM, U.S. Janet B. wrote:
>> On Fri, 03 Jan 2020 11:34:46 -0500, wrote:

>>> All what other stuff, a 10 oz package of frozen spinach is not much,
>>> the water from the spinach, the milk, and cream will considerally
>>> evaporate during baking. snip
>>
>>
>> You are supposed to squeeze all the water out of the frozen spinach
>> before you prepare the dish.
>> Salt needs to be in the dish while cooking and adjusted at the end.
>> Unless there is a reason for no salt. Salting at the table is not the
>> same .
>> Janet US
>>
>I use a collapsible steamer basket to squeeze the water out of the
>thawed frozen spinach. It works quite well.
>
>Jill

I was responding to sheldon where he thinks spinach provides a lot of
liquid in the dish.
Janet US

On Friday, January 3, 2020 at 2:02:02 PM UTC-5, graham wrote:
> On 2020-01-03 10:46 a.m., Cindy Hamilton wrote:
> > On Friday, January 3, 2020 at 11:34:49 AM UTC-5, Sheldon wrote:
>
> >
> >> I very rarely add salt to a recipe until
> >> after it's cooked and tasted... about the only thing I salt is pasta
> >> water, and lightly. And I usually sprinkle pasta with grated
> >> cheese and that's plenty salty... and If I think it needs salt I'll
> >> add more cheese.
> >>
> >
> > I put about half a teaspoon of kosher salt in my bowl of oatmeal
> > every morning. My standard for "enough salt" is considerably higher
> > than yours.
> >
> It's hard to imagine actually agreeing with Sheldon but I use very
> little salt in cooking and cut the required amount in bread recipes by ~30%.
> I just don't like too much although I could consume much more given my
> lowish BP.
> I find restaurant chefs use way too much and it horrifies me to see the
> way TV chefs chuck it in with great abandon.
> BTW, I'm not criticizing your consumption, just commenting that it's not
> to my taste:-)

And you wouldn't presume to know best how much salt I should use, nor how
I should use it.

When we cook for guests, we cut way back on the salt.

Cindy Hamilton

On 2020-01-03 12:29 p.m., Cindy Hamilton wrote:
> On Friday, January 3, 2020 at 2:02:02 PM UTC-5, graham wrote:
>> On 2020-01-03 10:46 a.m., Cindy Hamilton wrote:
>>> On Friday, January 3, 2020 at 11:34:49 AM UTC-5, Sheldon wrote:
>>
>>>
>>>> I very rarely add salt to a recipe until
>>>> after it's cooked and tasted... about the only thing I salt is pasta
>>>> water, and lightly. And I usually sprinkle pasta with grated
>>>> cheese and that's plenty salty... and If I think it needs salt I'll
>>>> add more cheese.
>>>>
>>>
>>> I put about half a teaspoon of kosher salt in my bowl of oatmeal
>>> every morning. My standard for "enough salt" is considerably higher
>>> than yours.
>>>
>> It's hard to imagine actually agreeing with Sheldon but I use very
>> little salt in cooking and cut the required amount in bread recipes by ~30%.
>> I just don't like too much although I could consume much more given my
>> lowish BP.
>> I find restaurant chefs use way too much and it horrifies me to see the
>> way TV chefs chuck it in with great abandon.
>> BTW, I'm not criticizing your consumption, just commenting that it's not
>> to my taste:-)
>
> And you wouldn't presume to know best how much salt I should use, nor how
> I should use it.
>
Certainly not!!!
My mother was an excellent cook and seasoned dishes while cooking, as we
all do. Yet before taking the first forkful, my father would
automatically reach for the salt and pepper.

> When we cook for guests, we cut way back on the salt.
>
It's all a matter of taste, isn't it? I think my low use came about many
years ago when my then wife and I cut down our salt intake as it was
fashionable then. Having become used to lower levels, I notice when a
chef has been heavy handed. However, strangely I occasionally crave
salty food and buy some potato chips but when the craving passes, I
discard the rest of the bag.
I used to put sugar in my tea but when I decided to try and lose weight,
I cut it out. After a while, I came to prefer it that way and now find
it intolerable.

> Cindy Hamilton
>

On Fri, 3 Jan 2020 13:15:43 -0500, jmcquown >
wrote:

>On 1/3/2020 12:46 PM, Cindy Hamilton wrote:
>> On Friday, January 3, 2020 at 11:34:49 AM UTC-5, Sheldon wrote:
>>> On Fri, 3 Jan 2020 02:45:53 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Thursday, January 2, 2020 at 7:04:05 PM UTC-5, jmcquown wrote:
>>>>> On 1/1/2020 9:14 AM, Gary wrote:
>>>>>> jmcquown wrote:
>>>>>>>
>>>>>>> Brunch, lunch or dinner... it's quite tasty!
>>>>>>> https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg
>>>>>>
>>>>>> Looks like a winner to me. What's your recipe?
>>>>>> You've probably posted it before but this time I'll
>>>>>> pay attention and save if you will post it.
>>>>>>
>>>>> I use a modified version of the recipe from Jeff Smith's first "Frugal
>>>>> Gourmet" cookbook.
>>>>>
>>>>> In a medium-size mixing bowl combine
>>>>>
>>>>> 4 large beaten eggs (seasoned lightly with S&P, light on the salt
>>>>> because the cheese is salty)
>>>>
>>>> I guess it's all in what you're used to. 6 oz of feta with all that
>>>> other stuff wouldn't be enough salt for us.
>>>
>>> All what other stuff, a 10 oz package of frozen spinach is not much,
>>> the water from the spinach, the milk, and cream will considerally
>>> evaporate during baking. I suggest not salting until it's served and
>>> tasted, that's what salt shakers are for... and each can salt their
>>> own to their own taste.
>>
>> It's not the same when it's not cooked in. It really isn't.
>>
>>> I very rarely add salt to a recipe until
>>> after it's cooked and tasted... about the only thing I salt is pasta
>>> water, and lightly. And I usually sprinkle pasta with grated
>>> cheese and that's plenty salty... and If I think it needs salt I'll
>>> add more cheese.
>>
>I don't know why he's bringing up pasta. Everyone knows pasta water
>needs to be salted.

Ten ounces of frozen spinach is about 4 servings
of Gerbers/Beechnut for a one year old.
Whenever frozen veggies are on sale I'll buy two ten ounce packages of
each... to us one ten ounce package of veggies is one serving,
especially spinach. After cooking a ten ounce package of spinach is
barely 3/4 cup. Frozen veggies are mostly H2O. We eat most veggies
raw, raw spinach is great in a salad. About the only frozen veggies
we buy are corn and peas. Fresh greens are available all the time.
especially in winter... if no spinach we'll buy collards.

On Friday, January 3, 2020 at 7:22:35 PM UTC-5, Sheldon wrote:
> On Fri, 3 Jan 2020 13:15:43 -0500, jmcquown >
> wrote:
>
> >On 1/3/2020 12:46 PM, Cindy Hamilton wrote:
> >> On Friday, January 3, 2020 at 11:34:49 AM UTC-5, Sheldon wrote:
> >>> On Fri, 3 Jan 2020 02:45:53 -0800 (PST), Cindy Hamilton
> >>> > wrote:
> >>>
> >>>> On Thursday, January 2, 2020 at 7:04:05 PM UTC-5, jmcquown wrote:
> >>>>> On 1/1/2020 9:14 AM, Gary wrote:
> >>>>>> jmcquown wrote:
> >>>>>>>
> >>>>>>> Brunch, lunch or dinner... it's quite tasty!
> >>>>>>> https://i.postimg.cc/kX5TztFX/spinach-quiche.jpg
> >>>>>>
> >>>>>> Looks like a winner to me. What's your recipe?
> >>>>>> You've probably posted it before but this time I'll
> >>>>>> pay attention and save if you will post it.
> >>>>>>
> >>>>> I use a modified version of the recipe from Jeff Smith's first "Frugal
> >>>>> Gourmet" cookbook.
> >>>>>
> >>>>> In a medium-size mixing bowl combine
> >>>>>
> >>>>> 4 large beaten eggs (seasoned lightly with S&P, light on the salt
> >>>>> because the cheese is salty)
> >>>>
> >>>> I guess it's all in what you're used to. 6 oz of feta with all that
> >>>> other stuff wouldn't be enough salt for us.
> >>>
> >>> All what other stuff, a 10 oz package of frozen spinach is not much,
> >>> the water from the spinach, the milk, and cream will considerally
> >>> evaporate during baking. I suggest not salting until it's served and
> >>> tasted, that's what salt shakers are for... and each can salt their
> >>> own to their own taste.
> >>
> >> It's not the same when it's not cooked in. It really isn't.
> >>
> >>> I very rarely add salt to a recipe until
> >>> after it's cooked and tasted... about the only thing I salt is pasta
> >>> water, and lightly. And I usually sprinkle pasta with grated
> >>> cheese and that's plenty salty... and If I think it needs salt I'll
> >>> add more cheese.
> >>
> >I don't know why he's bringing up pasta. Everyone knows pasta water
> >needs to be salted.
>
> Ten ounces of frozen spinach is about 4 servings
> of Gerbers/Beechnut for a one year old.
> Whenever frozen veggies are on sale I'll buy two ten ounce packages of
> each... to us one ten ounce package of veggies is one serving,
> especially spinach. After cooking a ten ounce package of spinach is
> barely 3/4 cup. Frozen veggies are mostly H2O. We eat most veggies
> raw, raw spinach is great in a salad. About the only frozen veggies
> we buy are corn and peas. Fresh greens are available all the time.
> especially in winter... if no spinach we'll buy collards.

It's a quiche. More than 10 ounces would make it a pile of spinach
dressed with a little custard.

I'd expect to eat a slice of quiche with a salad or another vegetable.

Cindy Hamilton

On 1/3/2020 2:04 PM, U.S. Janet B. wrote:
> On Fri, 3 Jan 2020 13:46:28 -0500, jmcquown >
> wrote:
>
>> On 1/3/2020 1:41 PM, U.S. Janet B. wrote:
>>> On Fri, 03 Jan 2020 11:34:46 -0500, wrote:
>
>>>> All what other stuff, a 10 oz package of frozen spinach is not much,
>>>> the water from the spinach, the milk, and cream will considerally
>>>> evaporate during baking. snip
>>>
>>>
>>> You are supposed to squeeze all the water out of the frozen spinach
>>> before you prepare the dish.
>>> Salt needs to be in the dish while cooking and adjusted at the end.
>>> Unless there is a reason for no salt. Salting at the table is not the
>>> same .
>>> Janet US
>>>
>> I use a collapsible steamer basket to squeeze the water out of the
>> thawed frozen spinach. It works quite well.
>>
>> Jill
>
> I was responding to sheldon where he thinks spinach provides a lot of
> liquid in the dish.
> Janet US
>
I know that. I was merely commenting on how I get rid of the excess
moisture from the thawed spinach. The steamer basket works quite well,
then just set it in the sink and if there's more water it will continue
to drain while you mix the eggs, milk, cream...

Jill

jmcquown wrote:
> I use a collapsible steamer basket to squeeze the water out of the
> thawed frozen spinach. It works quite well.

That's a good idea. And thank you for your recipe. I plan to
try that just as you wrote it. The feta cheese really appeals
to me. Thanks!

Cindy Hamilton wrote:
> When we cook for guests, we cut way back on the salt.

I do the same. When cooking for myself, I'll add more as
I like things a bit salty.

On 1/4/2020 12:57 PM, Gary wrote:
> jmcquown wrote:
>> I use a collapsible steamer basket to squeeze the water out of the
>> thawed frozen spinach. It works quite well.
>
> That's a good idea. And thank you for your recipe. I plan to
> try that just as you wrote it. The feta cheese really appeals
> to me. Thanks!
>
The collapsible steamer works well and after squeezing out the excess
water I just set it in the sink. If there is any moisture left it will
continue to drain while you're mixing the eggs, milk, cream and feta
together. Don't do like I did once and forget to add the spinach! LOL

Jill

On Sat, 4 Jan 2020 09:34:59 -0500, jmcquown >
wrote:

>On 1/3/2020 2:04 PM, U.S. Janet B. wrote:
>> On Fri, 3 Jan 2020 13:46:28 -0500, jmcquown >
>> wrote:
>>
>>> On 1/3/2020 1:41 PM, U.S. Janet B. wrote:
>>>> On Fri, 03 Jan 2020 11:34:46 -0500, wrote:
>>
>>>>> All what other stuff, a 10 oz package of frozen spinach is not much,
>>>>> the water from the spinach, the milk, and cream will considerally
>>>>> evaporate during baking. snip
>>>>
>>>>
>>>> You are supposed to squeeze all the water out of the frozen spinach
>>>> before you prepare the dish.
>>>> Salt needs to be in the dish while cooking and adjusted at the end.
>>>> Unless there is a reason for no salt. Salting at the table is not the
>>>> same .
>>>> Janet US
>>>>
>>> I use a collapsible steamer basket to squeeze the water out of the
>>> thawed frozen spinach. It works quite well.
>>>
>>> Jill
>>
>> I was responding to sheldon where he thinks spinach provides a lot of
>> liquid in the dish.
>> Janet US
>>
>I know that. I was merely commenting on how I get rid of the excess
>moisture from the thawed spinach. The steamer basket works quite well,
>then just set it in the sink and if there's more water it will continue
>to drain while you mix the eggs, milk, cream...
>
>Jill

I would never do that as the vitamins and minerals go down the drain,
instead I'd save that liquid and drink it, but more likely I'd reduce
the liquid during cooking... it's very foolish to squeeze veggie
liquid into the drain... may as well not bother eating those veggies
and instead take a one a day vitamin pill.
Even with canned veggies I use the liquid in stewps or simply drink
it... think V-8. Anyone who dumps veggie liquid down the drain hasn't
a clue about soup.

On 1/4/2020 7:51 PM, wrote:
> On Sat, 4 Jan 2020 09:34:59 -0500, jmcquown >
> wrote:
>
>> On 1/3/2020 2:04 PM, U.S. Janet B. wrote:
>>> On Fri, 3 Jan 2020 13:46:28 -0500, jmcquown >
>>> wrote:
>>>
>>>> On 1/3/2020 1:41 PM, U.S. Janet B. wrote:
>>>>> On Fri, 03 Jan 2020 11:34:46 -0500, wrote:
>>>
>>>>>> All what other stuff, a 10 oz package of frozen spinach is not much,
>>>>>> the water from the spinach, the milk, and cream will considerally
>>>>>> evaporate during baking. snip
>>>>>
>>>>>
>>>>> You are supposed to squeeze all the water out of the frozen spinach
>>>>> before you prepare the dish.
>>>>> Salt needs to be in the dish while cooking and adjusted at the end.
>>>>> Unless there is a reason for no salt. Salting at the table is not the
>>>>> same .
>>>>> Janet US
>>>>>
>>>> I use a collapsible steamer basket to squeeze the water out of the
>>>> thawed frozen spinach. It works quite well.
>>>>
>>>> Jill
>>>
>>> I was responding to sheldon where he thinks spinach provides a lot of
>>> liquid in the dish.
>>> Janet US
>>>
>> I know that. I was merely commenting on how I get rid of the excess
>> moisture from the thawed spinach. The steamer basket works quite well,
>> then just set it in the sink and if there's more water it will continue
>> to drain while you mix the eggs, milk, cream...
>>
>> Jill
>
> I would never do that as the vitamins and minerals go down the drain,
> instead I'd save that liquid and drink it,

You're more than welcome to drink the water that comes off of thawed
frozen spinach. I'll pass.

> but more likely I'd reduce
> the liquid during cooking...

Fer cryin' out loud! It's a recipe for quiche. Too much water left in
the spinach and the custard won't set properly.

Trust me on this. I make this quiche a couple of times a year. I've
been doing so since the 1990's. The recipe, as written, works!

> it's very foolish to squeeze veggie
> liquid into the drain... may as well not bother eating those veggies
> and instead take a one a day vitamin pill.

If you want to drain and drink the water from frozen spinach, go right
ahead.

> Even with canned veggies I use the liquid in stewps or simply drink
> it... think V-8. Anyone who dumps veggie liquid down the drain hasn't
> a clue about soup.
>
Sorry, I'm not interested in drinking salty water drained from canned
vegetables. V-8 is not the same thing, but I don't drink that, either.

Jill

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?

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

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.

On Sunday, January 5, 2020 at 12:25:44 PM UTC-6, jmcquown wrote:
>
> 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
>
I've made a broccoli quiche and did toss in a package of cubed ham and it was
really, really good. I did opt for the addition of ham to make it a one-dish
meal. Of course it would be a one-dish meal if it were meatless but I did like
the addition of ham.

writes:
>On Sunday, January 5, 2020 at 12:25:44 PM UTC-6, jmcquown wrote:
>>
>> 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
>>
>I've made a broccoli quiche and did toss in a package of cubed ham and it was
>really, really good. I did opt for the addition of ham to make it a one-dish
>meal. Of course it would be a one-dish meal if it were meatless but I did like
>the addition of ham.

I would opt for the addition of ham to make it more interesting

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