Who recently mentioned picking up some fried chicken from the
supermarket? Janet US? I bought some fried chicken from Publix because
I do not fry chicken at home. A couple of times a year I like crispy
fried chicken. The supermarket does a great job.

To go with, baked macaroni & cheese just like Mom used to make. A
simple white sauce with yes, cubed pieces of Velveeta stirred until
melted. Pour the mixture over the cooked drained macaroni in a
casserole dish. Top with lightly buttered breadcrumbs. Bake for 30-40
minutes at 350F until nicely browned and bubbly. Love the crispy
browned bits!

The vegetable side will be steamed slices of crookneck squash.

Sounds pretty darned "Southern". It will be pretty darned tasty.

Jill

On 2/1/2020 4:19 PM, jmcquown wrote:
> Who recently mentioned picking up some fried chicken from the
> supermarket?Â* Janet US?Â* I bought some fried chicken from Publix
> because I do not fry chicken at home.Â* A couple of times a year I like
> crispy fried chicken.Â* The supermarket does a great job.
>
> To go with, baked macaroni & cheese just like Mom used to make.Â* A
> simple white sauce with yes, cubed pieces of Velveeta stirred until
> melted.Â* Pour the mixture over the cooked drained macaroni in a
> casserole dish.Â* Top with lightly buttered breadcrumbs.Â* Bake for
> 30-40 minutes at 350F until nicely browned and bubbly.Â* Love the
> crispy browned bits!
>
> The vegetable side will be steamed slices of crookneck squash.
>
> Sounds pretty darned "Southern".Â* It will be pretty darned tasty.
>
> Jill

Â* Our local chain store had a 4 hour meat sale today ... country style
ribs and pork butts were $1.88 , fresh ground 80/20 burger was 2.98 .
They didn't have any beef roasts though , have to wait until March for
their big annual sale for good deals on those and steaks . I have
selected a pair of BigAss CS ribs to grill for our dinner tonight ,
sides will be seasoned tater wedges in the air fryer and some canned
baked beans that I will doctor up a bit . I do wish they'd had some nice
hams ... I guess I'll settle for some bacon for now .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On Sat, 1 Feb 2020 17:19:18 -0500, jmcquown >
wrote:

>Who recently mentioned picking up some fried chicken from the
>supermarket? Janet US? I bought some fried chicken from Publix because
>I do not fry chicken at home. A couple of times a year I like crispy
>fried chicken. The supermarket does a great job.
>
>To go with, baked macaroni & cheese just like Mom used to make. A
>simple white sauce with yes, cubed pieces of Velveeta stirred until
>melted. Pour the mixture over the cooked drained macaroni in a
>casserole dish. Top with lightly buttered breadcrumbs. Bake for 30-40
>minutes at 350F until nicely browned and bubbly. Love the crispy
>browned bits!
>
>The vegetable side will be steamed slices of crookneck squash.
>
>Sounds pretty darned "Southern". It will be pretty darned tasty.
>
>Jill

For my Feb. 1 dinner we are going out to eat for my birthday Just
waiting for him to finish primping and then we are on our way.
Janet US

On 2/1/2020 6:37 PM, U.S. Janet B. wrote:
> On Sat, 1 Feb 2020 17:19:18 -0500, jmcquown >
> wrote:
>
>> Who recently mentioned picking up some fried chicken from the
>> supermarket? Janet US? I bought some fried chicken from Publix because
>> I do not fry chicken at home. A couple of times a year I like crispy
>> fried chicken. The supermarket does a great job.
>>
>> To go with, baked macaroni & cheese just like Mom used to make. A
>> simple white sauce with yes, cubed pieces of Velveeta stirred until
>> melted. Pour the mixture over the cooked drained macaroni in a
>> casserole dish. Top with lightly buttered breadcrumbs. Bake for 30-40
>> minutes at 350F until nicely browned and bubbly. Love the crispy
>> browned bits!
>>
>> The vegetable side will be steamed slices of crookneck squash.
>>
>> Sounds pretty darned "Southern". It will be pretty darned tasty.
>>
>> Jill
>
> For my Feb. 1 dinner we are going out to eat for my birthday Just
> waiting for him to finish primping and then we are on our way.
> Janet US
>
Hey, Happy Birthday! I hope you have a wonderful time.

Jill

On Saturday, February 1, 2020 at 5:37:28 PM UTC-6, U.S. Janet B. wrote:
>
> For my Feb. 1 dinner we are going out to eat for my birthday Just
> waiting for him to finish primping and then we are on our way.
> Janet US
>
HAPPY BIRTHDAY!!!!

On 2/1/2020 6:37 PM, U.S. Janet B. wrote:
> On Sat, 1 Feb 2020 17:19:18 -0500, jmcquown >
> wrote:
>
>> Who recently mentioned picking up some fried chicken from the
>> supermarket? Janet US? I bought some fried chicken from Publix because
>> I do not fry chicken at home. A couple of times a year I like crispy
>> fried chicken. The supermarket does a great job.
>>
>> To go with, baked macaroni & cheese just like Mom used to make. A
>> simple white sauce with yes, cubed pieces of Velveeta stirred until
>> melted. Pour the mixture over the cooked drained macaroni in a
>> casserole dish. Top with lightly buttered breadcrumbs. Bake for 30-40
>> minutes at 350F until nicely browned and bubbly. Love the crispy
>> browned bits!
>>
>> The vegetable side will be steamed slices of crookneck squash.
>>
>> Sounds pretty darned "Southern". It will be pretty darned tasty.
>>
>> Jill
>
> For my Feb. 1 dinner we are going out to eat for my birthday Just
> waiting for him to finish primping and then we are on our way.
> Janet US
>
Birthday dinners are always good. Enjoy it!

On 2020-02-01 4:37 p.m., U.S. Janet B. wrote:
> On Sat, 1 Feb 2020 17:19:18 -0500, jmcquown >
> wrote:
>
>> Who recently mentioned picking up some fried chicken from the
>> supermarket? Janet US? I bought some fried chicken from Publix because
>> I do not fry chicken at home. A couple of times a year I like crispy
>> fried chicken. The supermarket does a great job.
>>
>> To go with, baked macaroni & cheese just like Mom used to make. A
>> simple white sauce with yes, cubed pieces of Velveeta stirred until
>> melted. Pour the mixture over the cooked drained macaroni in a
>> casserole dish. Top with lightly buttered breadcrumbs. Bake for 30-40
>> minutes at 350F until nicely browned and bubbly. Love the crispy
>> browned bits!
>>
>> The vegetable side will be steamed slices of crookneck squash.
>>
>> Sounds pretty darned "Southern". It will be pretty darned tasty.
>>
>> Jill
>
> For my Feb. 1 dinner we are going out to eat for my birthday Just
> waiting for him to finish primping and then we are on our way.
> Janet US
>
Happy Birthday, Janet!

On Saturday, February 1, 2020 at 5:19:24 PM UTC-5, jmcquown wrote:
> Who recently mentioned picking up some fried chicken from the
> supermarket? Janet US? I bought some fried chicken from Publix because
> I do not fry chicken at home. A couple of times a year I like crispy
> fried chicken. The supermarket does a great job.
>
> To go with, baked macaroni & cheese just like Mom used to make. A
> simple white sauce with yes, cubed pieces of Velveeta stirred until
> melted. Pour the mixture over the cooked drained macaroni in a
> casserole dish. Top with lightly buttered breadcrumbs. Bake for 30-40
> minutes at 350F until nicely browned and bubbly. Love the crispy
> browned bits!
>
> The vegetable side will be steamed slices of crookneck squash.
>
> Sounds pretty darned "Southern". It will be pretty darned tasty.
>
> Jill

Our first experiment using 00 flour for pizza crust came out fairly well.
However, I think I need a new kitchen scale. The accuracy of my old one
seems to have been compromised by too many instances of "deceleration
trauma". The dough was really dry, so I added some extra water.

The outcome, however, was good. My husband really liked it. I thought
it was ok. We used the stand mixer, and I got much better results than
my hand-kneaded dough (which I now suspect generates too little gluten).
I'd be happier with this recipe if I had a local source for 00 flour.
Paying $3/lb for flour seems insane, but a pizza crust doesn't use all
that much. If it makes my husband happy...

My favorite experiment used the food processor, though. That was quick
and simple, and used stuff I can get at the grocery store.

Cindy Hamilton

On Sun, 2 Feb 2020 03:52:24 -0800 (PST), Cindy Hamilton
> wrote:

>On Saturday, February 1, 2020 at 5:19:24 PM UTC-5, jmcquown wrote:
>> Who recently mentioned picking up some fried chicken from the
>> supermarket? Janet US? I bought some fried chicken from Publix because
>> I do not fry chicken at home. A couple of times a year I like crispy
>> fried chicken. The supermarket does a great job.
>>
>> To go with, baked macaroni & cheese just like Mom used to make. A
>> simple white sauce with yes, cubed pieces of Velveeta stirred until
>> melted. Pour the mixture over the cooked drained macaroni in a
>> casserole dish. Top with lightly buttered breadcrumbs. Bake for 30-40
>> minutes at 350F until nicely browned and bubbly. Love the crispy
>> browned bits!
>>
>> The vegetable side will be steamed slices of crookneck squash.
>>
>> Sounds pretty darned "Southern". It will be pretty darned tasty.
>>
>> Jill
>
>Our first experiment using 00 flour for pizza crust came out fairly well.
>However, I think I need a new kitchen scale. The accuracy of my old one
>seems to have been compromised by too many instances of "deceleration
>trauma". The dough was really dry, so I added some extra water.
>
>The outcome, however, was good. My husband really liked it. I thought
>it was ok. We used the stand mixer, and I got much better results than
>my hand-kneaded dough (which I now suspect generates too little gluten).
>I'd be happier with this recipe if I had a local source for 00 flour.
>Paying $3/lb for flour seems insane, but a pizza crust doesn't use all
>that much. If it makes my husband happy...
>
>My favorite experiment used the food processor, though. That was quick
>and simple, and used stuff I can get at the grocery store.
>
>Cindy Hamilton

Been there, did that with the 00 over the years. Agree that it is not
worth the high price required. I mean, it's good, but...

Your scale might be fine. Absorption rates working with any new flour
might take a bit of finesse and adjustment. Trust your touch and
experience over any specific weight requirements.

I do not bother with kneading pizza dough. It always gets an overnight
rest in the fridge. That is not always convenient, obviously, but the
mixer or FP are perfect subs.

On Sunday, February 2, 2020 at 10:27:35 AM UTC-5, Boron Elgar wrote:
> On Sun, 2 Feb 2020 03:52:24 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Saturday, February 1, 2020 at 5:19:24 PM UTC-5, jmcquown wrote:
> >> Who recently mentioned picking up some fried chicken from the
> >> supermarket? Janet US? I bought some fried chicken from Publix because
> >> I do not fry chicken at home. A couple of times a year I like crispy
> >> fried chicken. The supermarket does a great job.
> >>
> >> To go with, baked macaroni & cheese just like Mom used to make. A
> >> simple white sauce with yes, cubed pieces of Velveeta stirred until
> >> melted. Pour the mixture over the cooked drained macaroni in a
> >> casserole dish. Top with lightly buttered breadcrumbs. Bake for 30-40
> >> minutes at 350F until nicely browned and bubbly. Love the crispy
> >> browned bits!
> >>
> >> The vegetable side will be steamed slices of crookneck squash.
> >>
> >> Sounds pretty darned "Southern". It will be pretty darned tasty.
> >>
> >> Jill
> >
> >Our first experiment using 00 flour for pizza crust came out fairly well.
> >However, I think I need a new kitchen scale. The accuracy of my old one
> >seems to have been compromised by too many instances of "deceleration
> >trauma". The dough was really dry, so I added some extra water.
> >
> >The outcome, however, was good. My husband really liked it. I thought
> >it was ok. We used the stand mixer, and I got much better results than
> >my hand-kneaded dough (which I now suspect generates too little gluten).
> >I'd be happier with this recipe if I had a local source for 00 flour.
> >Paying $3/lb for flour seems insane, but a pizza crust doesn't use all
> >that much. If it makes my husband happy...
> >
> >My favorite experiment used the food processor, though. That was quick
> >and simple, and used stuff I can get at the grocery store.
> >
> >Cindy Hamilton
>
> Been there, did that with the 00 over the years. Agree that it is not
> worth the high price required. I mean, it's good, but...
>
> Your scale might be fine. Absorption rates working with any new flour
> might take a bit of finesse and adjustment. Trust your touch and
> experience over any specific weight requirements.

I became suspicious when I was trying to portion out 1 kilogram from
a 2 kilogram bag of flour and realized that substantially more than
half the bag of flour was in the bowl yet the scale wasn't reading
near 1000 g.

> I do not bother with kneading pizza dough. It always gets an overnight
> rest in the fridge. That is not always convenient, obviously, but the
> mixer or FP are perfect subs.

I prefer a long, cold ferment, but sometimes we just want pizza that
same day.

Cindy Hamilton

On 2020-02-02 8:27 a.m., Boron Elgar wrote:
> On Sun, 2 Feb 2020 03:52:24 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Saturday, February 1, 2020 at 5:19:24 PM UTC-5, jmcquown wrote:
>>> Who recently mentioned picking up some fried chicken from the
>>> supermarket? Janet US? I bought some fried chicken from Publix because
>>> I do not fry chicken at home. A couple of times a year I like crispy
>>> fried chicken. The supermarket does a great job.
>>>
>>> To go with, baked macaroni & cheese just like Mom used to make. A
>>> simple white sauce with yes, cubed pieces of Velveeta stirred until
>>> melted. Pour the mixture over the cooked drained macaroni in a
>>> casserole dish. Top with lightly buttered breadcrumbs. Bake for 30-40
>>> minutes at 350F until nicely browned and bubbly. Love the crispy
>>> browned bits!
>>>
>>> The vegetable side will be steamed slices of crookneck squash.
>>>
>>> Sounds pretty darned "Southern". It will be pretty darned tasty.
>>>
>>> Jill
>>
>> Our first experiment using 00 flour for pizza crust came out fairly well.
>> However, I think I need a new kitchen scale. The accuracy of my old one
>> seems to have been compromised by too many instances of "deceleration
>> trauma". The dough was really dry, so I added some extra water.
>>
>> The outcome, however, was good. My husband really liked it. I thought
>> it was ok. We used the stand mixer, and I got much better results than
>> my hand-kneaded dough (which I now suspect generates too little gluten).
>> I'd be happier with this recipe if I had a local source for 00 flour.
>> Paying $3/lb for flour seems insane, but a pizza crust doesn't use all
>> that much. If it makes my husband happy...
>>
>> My favorite experiment used the food processor, though. That was quick
>> and simple, and used stuff I can get at the grocery store.
>>
>> Cindy Hamilton
>
> Been there, did that with the 00 over the years. Agree that it is not
> worth the high price required. I mean, it's good, but...
>
> Your scale might be fine. Absorption rates working with any new flour
> might take a bit of finesse and adjustment. Trust your touch and
> experience over any specific weight requirements.
>
> I do not bother with kneading pizza dough. It always gets an overnight
> rest in the fridge. That is not always convenient, obviously, but the
> mixer or FP are perfect subs.
>
In December, I made batches of Dorie Greenspan's "World Peace" cookies.
Although in the past they have always been delicious, they never spread
in the oven. I decided to use up some "post-dated" Italian 00 flour and
they matched the ones in her photos.
I've used it for pizza bases and I have to admit that they are always
better than using AP, which is strong enough for bread up here. I
suppose one could mix some soft, cake flour with AP to get similar results.

On 2020-02-02 8:42 a.m., Cindy Hamilton wrote:
> On Sunday, February 2, 2020 at 10:27:35 AM UTC-5, Boron Elgar wrote:
>> On Sun, 2 Feb 2020 03:52:24 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Saturday, February 1, 2020 at 5:19:24 PM UTC-5, jmcquown wrote:
>>>> Who recently mentioned picking up some fried chicken from the
>>>> supermarket? Janet US? I bought some fried chicken from Publix because
>>>> I do not fry chicken at home. A couple of times a year I like crispy
>>>> fried chicken. The supermarket does a great job.
>>>>
>>>> To go with, baked macaroni & cheese just like Mom used to make. A
>>>> simple white sauce with yes, cubed pieces of Velveeta stirred until
>>>> melted. Pour the mixture over the cooked drained macaroni in a
>>>> casserole dish. Top with lightly buttered breadcrumbs. Bake for 30-40
>>>> minutes at 350F until nicely browned and bubbly. Love the crispy
>>>> browned bits!
>>>>
>>>> The vegetable side will be steamed slices of crookneck squash.
>>>>
>>>> Sounds pretty darned "Southern". It will be pretty darned tasty.
>>>>
>>>> Jill
>>>
>>> Our first experiment using 00 flour for pizza crust came out fairly well.
>>> However, I think I need a new kitchen scale. The accuracy of my old one
>>> seems to have been compromised by too many instances of "deceleration
>>> trauma". The dough was really dry, so I added some extra water.
>>>
>>> The outcome, however, was good. My husband really liked it. I thought
>>> it was ok. We used the stand mixer, and I got much better results than
>>> my hand-kneaded dough (which I now suspect generates too little gluten).
>>> I'd be happier with this recipe if I had a local source for 00 flour.
>>> Paying $3/lb for flour seems insane, but a pizza crust doesn't use all
>>> that much. If it makes my husband happy...
>>>
>>> My favorite experiment used the food processor, though. That was quick
>>> and simple, and used stuff I can get at the grocery store.
>>>
>>> Cindy Hamilton
>>
>> Been there, did that with the 00 over the years. Agree that it is not
>> worth the high price required. I mean, it's good, but...
>>
>> Your scale might be fine. Absorption rates working with any new flour
>> might take a bit of finesse and adjustment. Trust your touch and
>> experience over any specific weight requirements.
>
> I became suspicious when I was trying to portion out 1 kilogram from
> a 2 kilogram bag of flour and realized that substantially more than
> half the bag of flour was in the bowl yet the scale wasn't reading
> near 1000 g.
>
>> I do not bother with kneading pizza dough. It always gets an overnight
>> rest in the fridge. That is not always convenient, obviously, but the
>> mixer or FP are perfect subs.
>
> I prefer a long, cold ferment, but sometimes we just want pizza that
> same day.
>
> Cindy Hamilton
>
If I want a small batch of either bread or pizza dough, I use the FP and
don't bother with weighing. I've made so much bread over the years that
I can judge the hydration by eye and with the FP, the water is always
added to the flour rather than the other way round with a mixer.

On Sunday, February 2, 2020 at 11:05:58 AM UTC-5, graham wrote:
> On 2020-02-02 8:42 a.m., Cindy Hamilton wrote:
> > On Sunday, February 2, 2020 at 10:27:35 AM UTC-5, Boron Elgar wrote:
> >> On Sun, 2 Feb 2020 03:52:24 -0800 (PST), Cindy Hamilton
> >> > wrote:
> >>
> >>> On Saturday, February 1, 2020 at 5:19:24 PM UTC-5, jmcquown wrote:
> >>>> Who recently mentioned picking up some fried chicken from the
> >>>> supermarket? Janet US? I bought some fried chicken from Publix because
> >>>> I do not fry chicken at home. A couple of times a year I like crispy
> >>>> fried chicken. The supermarket does a great job.
> >>>>
> >>>> To go with, baked macaroni & cheese just like Mom used to make. A
> >>>> simple white sauce with yes, cubed pieces of Velveeta stirred until
> >>>> melted. Pour the mixture over the cooked drained macaroni in a
> >>>> casserole dish. Top with lightly buttered breadcrumbs. Bake for 30-40
> >>>> minutes at 350F until nicely browned and bubbly. Love the crispy
> >>>> browned bits!
> >>>>
> >>>> The vegetable side will be steamed slices of crookneck squash.
> >>>>
> >>>> Sounds pretty darned "Southern". It will be pretty darned tasty.
> >>>>
> >>>> Jill
> >>>
> >>> Our first experiment using 00 flour for pizza crust came out fairly well.
> >>> However, I think I need a new kitchen scale. The accuracy of my old one
> >>> seems to have been compromised by too many instances of "deceleration
> >>> trauma". The dough was really dry, so I added some extra water.
> >>>
> >>> The outcome, however, was good. My husband really liked it. I thought
> >>> it was ok. We used the stand mixer, and I got much better results than
> >>> my hand-kneaded dough (which I now suspect generates too little gluten).
> >>> I'd be happier with this recipe if I had a local source for 00 flour.
> >>> Paying $3/lb for flour seems insane, but a pizza crust doesn't use all
> >>> that much. If it makes my husband happy...
> >>>
> >>> My favorite experiment used the food processor, though. That was quick
> >>> and simple, and used stuff I can get at the grocery store.
> >>>
> >>> Cindy Hamilton
> >>
> >> Been there, did that with the 00 over the years. Agree that it is not
> >> worth the high price required. I mean, it's good, but...
> >>
> >> Your scale might be fine. Absorption rates working with any new flour
> >> might take a bit of finesse and adjustment. Trust your touch and
> >> experience over any specific weight requirements.
> >
> > I became suspicious when I was trying to portion out 1 kilogram from
> > a 2 kilogram bag of flour and realized that substantially more than
> > half the bag of flour was in the bowl yet the scale wasn't reading
> > near 1000 g.
> >
> >> I do not bother with kneading pizza dough. It always gets an overnight
> >> rest in the fridge. That is not always convenient, obviously, but the
> >> mixer or FP are perfect subs.
> >
> > I prefer a long, cold ferment, but sometimes we just want pizza that
> > same day.
> >
> > Cindy Hamilton
> >
> If I want a small batch of either bread or pizza dough, I use the FP and
> don't bother with weighing. I've made so much bread over the years that
> I can judge the hydration by eye and with the FP, the water is always
> added to the flour rather than the other way round with a mixer.

I don't make bread, and I generally make pizza dough only every
couple of months.

Cindy Hamilton

On Sun, 2 Feb 2020 07:42:00 -0800 (PST), Cindy Hamilton
> wrote:


>I became suspicious when I was trying to portion out 1 kilogram from
>a 2 kilogram bag of flour and realized that substantially more than
>half the bag of flour was in the bowl yet the scale wasn't reading
>near 1000 g.

Yes, that sounds like the scale. Easy enough to test. I almost junked
a scale before trying a fresh set of batteries.
>
>> I do not bother with kneading pizza dough. It always gets an overnight
>> rest in the fridge. That is not always convenient, obviously, but the
>> mixer or FP are perfect subs.
>
>I prefer a long, cold ferment, but sometimes we just want pizza that
>same day.
>
Then you had only one choice. No reason to delay that craving.

On Sun, 2 Feb 2020 08:54:44 -0700, graham > wrote:


>>
>In December, I made batches of Dorie Greenspan's "World Peace" cookies.
>Although in the past they have always been delicious, they never spread
>in the oven. I decided to use up some "post-dated" Italian 00 flour and
>they matched the ones in her photos.
>I've used it for pizza bases and I have to admit that they are always
>better than using AP, which is strong enough for bread up here. I
>suppose one could mix some soft, cake flour with AP to get similar results.

That is one of my favorite cookies. I always make a double batch.

On 2020-02-02 9:25 a.m., Boron Elgar wrote:
> On Sun, 2 Feb 2020 08:54:44 -0700, graham > wrote:
>
>
>>>
>> In December, I made batches of Dorie Greenspan's "World Peace" cookies.
>> Although in the past they have always been delicious, they never spread
>> in the oven. I decided to use up some "post-dated" Italian 00 flour and
>> they matched the ones in her photos.
>> I've used it for pizza bases and I have to admit that they are always
>> better than using AP, which is strong enough for bread up here. I
>> suppose one could mix some soft, cake flour with AP to get similar results.
>
> That is one of my favorite cookies. I always make a double batch.
>
The vanilla sablé is the one for which I get rave reviews from friends
and family.

"U.S. Janet B." wrote:
> For my Feb. 1 dinner we are going out to eat for my birthday

Hope you had a better than average birthday!

"U.S. Janet B." wrote in message
...

On Sat, 1 Feb 2020 17:19:18 -0500, jmcquown >
wrote:

>Who recently mentioned picking up some fried chicken from the
>supermarket? Janet US? I bought some fried chicken from Publix because
>I do not fry chicken at home. A couple of times a year I like crispy
>fried chicken. The supermarket does a great job.
>
>To go with, baked macaroni & cheese just like Mom used to make. A
>simple white sauce with yes, cubed pieces of Velveeta stirred until
>melted. Pour the mixture over the cooked drained macaroni in a
>casserole dish. Top with lightly buttered breadcrumbs. Bake for 30-40
>minutes at 350F until nicely browned and bubbly. Love the crispy
>browned bits!
>
>The vegetable side will be steamed slices of crookneck squash.
>
>Sounds pretty darned "Southern". It will be pretty darned tasty.
>
>Jill

For my Feb. 1 dinner we are going out to eat for my birthday Just
waiting for him to finish primping and then we are on our way.
Janet US

===

Happy Birthday) I hope you had a lovely day and will have a wonderful
year)))

On Sun, 2 Feb 2020 09:32:18 -0700, graham > wrote:

>On 2020-02-02 9:25 a.m., Boron Elgar wrote:
>> On Sun, 2 Feb 2020 08:54:44 -0700, graham > wrote:
>>
>>
>>>>
>>> In December, I made batches of Dorie Greenspan's "World Peace" cookies.
>>> Although in the past they have always been delicious, they never spread
>>> in the oven. I decided to use up some "post-dated" Italian 00 flour and
>>> they matched the ones in her photos.
>>> I've used it for pizza bases and I have to admit that they are always
>>> better than using AP, which is strong enough for bread up here. I
>>> suppose one could mix some soft, cake flour with AP to get similar results.
>>
>> That is one of my favorite cookies. I always make a double batch.
>>
>The vanilla sablé is the one for which I get rave reviews from friends
>and family.

Vanilla is fine, of course, but Manifest Destiny requires chocolate.

Terry Coombs wrote:

> On 2/1/2020 4:19 PM, jmcquown wrote:
> > Who recently mentioned picking up some fried chicken from the
> > supermarket?Â* Janet US?Â* I bought some fried chicken from Publix
> > because I do not fry chicken at home.Â* A couple of times a year I
> > like crispy fried chicken.Â* The supermarket does a great job.
> >
> > To go with, baked macaroni & cheese just like Mom used to make.Â* A
> > simple white sauce with yes, cubed pieces of Velveeta stirred until
> > melted.Â* Pour the mixture over the cooked drained macaroni in a
> > casserole dish.Â* Top with lightly buttered breadcrumbs.Â* Bake for
> > 30-40 minutes at 350F until nicely browned and bubbly.Â* Love the
> > crispy browned bits!
> >
> > The vegetable side will be steamed slices of crookneck squash.
> >
> > Sounds pretty darned "Southern".Â* It will be pretty darned tasty.
> >
> > Jill
>
> Â* Our local chain store had a 4 hour meat sale today ... country
> style ribs and pork butts were $1.88 , fresh ground 80/20 burger was
> 2.98 . They didn't have any beef roasts though , have to wait until
> March for their big annual sale for good deals on those and steaks .
> I have selected a pair of BigAss CS ribs to grill for our dinner
> tonight , sides will be seasoned tater wedges in the air fryer and
> some canned baked beans that I will doctor up a bit . I do wish
> they'd had some nice hams ... I guess I'll settle for some bacon for
> now .

Where do you roughly live again? I ask because those aren't great
sales for the pork and only average for the ground beef (and high if it
was ground pork).

On 2/2/2020 11:28 AM, cshenk wrote:
> Terry Coombs wrote:
>
>> On 2/1/2020 4:19 PM, jmcquown wrote:
>>> Who recently mentioned picking up some fried chicken from the
>>> supermarket?Â* Janet US?Â* I bought some fried chicken from Publix
>>> because I do not fry chicken at home.Â* A couple of times a year I
>>> like crispy fried chicken.Â* The supermarket does a great job.
>>>
>>> To go with, baked macaroni & cheese just like Mom used to make.Â* A
>>> simple white sauce with yes, cubed pieces of Velveeta stirred until
>>> melted.Â* Pour the mixture over the cooked drained macaroni in a
>>> casserole dish.Â* Top with lightly buttered breadcrumbs.Â* Bake for
>>> 30-40 minutes at 350F until nicely browned and bubbly.Â* Love the
>>> crispy browned bits!
>>>
>>> The vegetable side will be steamed slices of crookneck squash.
>>>
>>> Sounds pretty darned "Southern".Â* It will be pretty darned tasty.
>>>
>>> Jill
>> Â* Our local chain store had a 4 hour meat sale today ... country
>> style ribs and pork butts were $1.88 , fresh ground 80/20 burger was
>> 2.98 . They didn't have any beef roasts though , have to wait until
>> March for their big annual sale for good deals on those and steaks .
>> I have selected a pair of BigAss CS ribs to grill for our dinner
>> tonight , sides will be seasoned tater wedges in the air fryer and
>> some canned baked beans that I will doctor up a bit . I do wish
>> they'd had some nice hams ... I guess I'll settle for some bacon for
>> now .
> Where do you roughly live again? I ask because those aren't great
> sales for the pork and only average for the ground beef (and high if it
> was ground pork).

Â* In a small tourist trap town in north central Arkansas , a hundred
miles from everywhere . We're really very isolated , gas here (right
now) is 2.49 cheapest , towns 40 miles away are almost always 20-30
cents cheaper . It's worth it to live somewhere away from the hustle and
bustle and CRIME of places like Memphis or Little Rock . We had our
first armed robbery here in many years , the perps were in custody
within an hour . In Memphis it takes an hour for the cops to respond ...

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

"jmcquown" > wrote in message
...
> Who recently mentioned picking up some fried chicken from the supermarket?
> Janet US? I bought some fried chicken from Publix because I do not fry
> chicken at home. A couple of times a year I like crispy fried chicken.
> The supermarket does a great job.
>
> To go with, baked macaroni & cheese just like Mom used to make. A simple
> white sauce with yes, cubed pieces of Velveeta stirred until melted. Pour
> the mixture over the cooked drained macaroni in a casserole dish. Top
> with lightly buttered breadcrumbs. Bake for 30-40 minutes at 350F until
> nicely browned and bubbly. Love the crispy browned bits!
>
> The vegetable side will be steamed slices of crookneck squash.
>
> Sounds pretty darned "Southern". It will be pretty darned tasty.

I had a Greek salad except I used stuffed green olives instead of the
Kalamatta because there were only a few left in the huge jar and I wanted to
use them up. Also the hummus and pita.

Terry Coombs wrote:

> On 2/2/2020 11:28 AM, cshenk wrote:
> > Terry Coombs wrote:
> >
> > > On 2/1/2020 4:19 PM, jmcquown wrote:
> > > > Who recently mentioned picking up some fried chicken from the
> > > > supermarket?Â* Janet US?Â* I bought some fried chicken from Publix
> > > > because I do not fry chicken at home.Â* A couple of times a year
> > > > I like crispy fried chicken.Â* The supermarket does a great job.
> > > >
> > > > To go with, baked macaroni & cheese just like Mom used to
> > > > make.Â* A simple white sauce with yes, cubed pieces of Velveeta
> > > > stirred until melted.Â* Pour the mixture over the cooked drained
> > > > macaroni in a casserole dish.Â* Top with lightly buttered
> > > > breadcrumbs.Â* Bake for 30-40 minutes at 350F until nicely
> > > > browned and bubbly.Â* Love the crispy browned bits!
> > > >
> > > > The vegetable side will be steamed slices of crookneck squash.
> > > >
> > > > Sounds pretty darned "Southern".Â* It will be pretty darned
> > > > tasty.
> > > >
> > > > Jill
> >> Â* Our local chain store had a 4 hour meat sale today ... country
> > > style ribs and pork butts were $1.88 , fresh ground 80/20 burger
> > > was 2.98 . They didn't have any beef roasts though , have to wait
> > > until March for their big annual sale for good deals on those and
> > > steaks . I have selected a pair of BigAss CS ribs to grill for
> > > our dinner tonight , sides will be seasoned tater wedges in the
> > > air fryer and some canned baked beans that I will doctor up a bit
> > > . I do wish they'd had some nice hams ... I guess I'll settle for
> > > some bacon for now .
> > Where do you roughly live again? I ask because those aren't great
> > sales for the pork and only average for the ground beef (and high
> > if it was ground pork).
>
> Â* In a small tourist trap town in north central Arkansas , a hundred
> miles from everywhere . We're really very isolated , gas here (right
> now) is 2.49 cheapest , towns 40 miles away are almost always 20-30
> cents cheaper . It's worth it to live somewhere away from the hustle
> and bustle and CRIME of places like Memphis or Little Rock . We had
> our first armed robbery here in many years , the perps were in
> custody within an hour . In Memphis it takes an hour for the cops to
> respond ...

Ok, thanks. Thats your markup then. Fair enough.

On Sunday, February 2, 2020 at 12:57:29 PM UTC-10, Julie Bove wrote:
> "jmcquown" > wrote in message
> ...
> > Who recently mentioned picking up some fried chicken from the supermarket?
> > Janet US? I bought some fried chicken from Publix because I do not fry
> > chicken at home. A couple of times a year I like crispy fried chicken.
> > The supermarket does a great job.
> >
> > To go with, baked macaroni & cheese just like Mom used to make. A simple
> > white sauce with yes, cubed pieces of Velveeta stirred until melted. Pour
> > the mixture over the cooked drained macaroni in a casserole dish. Top
> > with lightly buttered breadcrumbs. Bake for 30-40 minutes at 350F until
> > nicely browned and bubbly. Love the crispy browned bits!
> >
> > The vegetable side will be steamed slices of crookneck squash.
> >
> > Sounds pretty darned "Southern". It will be pretty darned tasty.
>
> I had a Greek salad except I used stuffed green olives instead of the
> Kalamatta because there were only a few left in the huge jar and I wanted to
> use them up. Also the hummus and pita.

For lunch I had pastele stew. It's a deconstructed Puerto Rican pastele made into a stew. You won't find this dish anywhere but here. It wasn't very good but some places make it better than others. Currently, I'm looking for a place that makes the best pastele stew.

http://www.midweek.com/aunty-beas-pastele-stew/