On Saturday, September 26, 2020 at 6:55:34 PM UTC-4, bruce bowser wrote:
> On Saturday, September 26, 2020 at 1:46:44 PM UTC-4, wrote:
> > On Saturday, September 26, 2020 at 12:37:51 PM UTC-5, Cindy Hamilton wrote:
> > >
> > > On Saturday, September 26, 2020 at 1:25:53 PM UTC-4, wrote:
> > >
> > > > Turnip greens or the Swiss chard? Turnip greens, to me, the stems never really
> > > > get tender. I see a lot of restaurants serve more stems than greens so I just pass
> > > > on ordering them when out.
> > > >
> > > Interesting. Up here in damnyankeeland, we very rarely see greens of any kind in
> > > restaurants. The Ethiopian place and one that's all about "American foodways"
> > > are the only ones that come to mind.
> > >
> > > Cindy Hamilton
> >
> > It's rare to walk into a meat-and-three here and turnip greens not be on the menu.
> -1
> Mixed veggies, salads, cole slaw or green beans, yes. But I don't agree. I haven't seen any greens.

Maybe because most customers see no need in cooking veggies (ie, cooking-out nutrients, etc..). so everyone probably just expects them in salads and that's it.

On Sat, 26 Sep 2020 18:12:26 -0400, jmcquown >
wrote:

>On 9/26/2020 5:56 PM, U.S. Janet B. wrote:
>> On Sat, 26 Sep 2020 15:06:25 -0400, jmcquown >
>> wrote:
>>
>>> On 9/26/2020 2:47 PM, U.S. Janet B. wrote:
>>>> On Sat, 26 Sep 2020 13:13:29 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> On 9/26/2020 12:54 PM, U.S. Janet B. wrote:
>>>>>> On Sat, 26 Sep 2020 07:25:49 -0700 (PDT), Silvar Beitel
>>>>>> > wrote:
>>>>>>
>>>>>>> Moussaka 9/21. Made with about half each eggplant and zucchini. Used ground turkey in place of lamb or beef. White sauce could have been thicker. Recipe from _The_Food_of_Greece_, but there are of course many similar ones findable on the 'net, e.g. <http://allrecipes.com/recipe/moussaka/>, which I also loosely followed. Comments there were useful too.
>>>>>>>
>>>>>>> https://photos.app.goo.gl/eSWduBoejXGETBTX8
>>>>>>>
>>>>>>> Baked Pacific Cod, cheese (sharp cheddar) grits, and green chard from the garden 9/23.
>>>>>>>
>>>>>>> https://photos.app.goo.gl/TfTzsmXpxxb2UmTW6
>>>>>>>
>>>>>>> Butternut Squash Pasties 9/24. Made 150% of this recipe:
>>>>>>> <http://www.thekitchn.com/recipe-butternut-squash-sage-a-98771>
>>>>>>> Was very popular with the family. Plus, I think I've gotten pastry down cold (note how nice and flaky it is in the photo). My crimping technique needs work though.
>>>>>>>
>>>>>>> https://photos.app.goo.gl/RFC1uBx7uxa61Z6W6
>>>>>>>
>>>>>>> Finally, Baja Fish Tacos last night 9/25. I was pleased at how light and crunchy the batter turned out (used both baking powder and seltzer and barely mixed it). Cabbage drizzled with lime juice, sour cream and yogurt mixture with lime zest, pepper, and chopped scallions, chopped fresh jalepenos and cilantro and sharp cheddar as optional toppings. Choice of corn or flour tortillas (we all chose corn).
>>>>>>>
>>>>>>> https://photos.app.goo.gl/je1FbRozcFmfWsB76
>>>>>>
>>>>>> All looks wonderful. The butternut squash ones sound like the filling
>>>>>> for tamales.
>>>>>> Janet US
>>>>>>
>>>>> Hmmm, that doesn't make me think of tamales at all. No cornmeal masa
>>>>> involved.
>>>>>
>>>>> Jill
>>>>
>>>> I've had tamales from some places in south western tamale-land that
>>>> were filled with butternut squash. They are a real thing.
>>>> Butternut Squash Tamales
>>>> https://www.foodnetwork.com/recipes/...recipe-1953327
>>>> Janet US
>>>>
>>> I don't doubt it. They're probably wonderful! I love butternut squash
>>> in many interations. It's just not something I think about when the
>>> word "tamale" comes to mind. I do think there is a difference between
>>> food on the west coast and food in other areas. That recipe link
>>> includes "3 cups masa harina"; yep if it's a tamale and not a pastie"
>>> made with shortbread crust.
>>>
>>> Jill
>>
>> at the time they were a surprise to me too. I tend to think too
>> narrowly about "Mexican " food.
>> Janet US
>>
>I guess I do, too. I was surprised when a friend of mine came back from
>a trip to somewhere in the middle portion of Mexico and told me about
>all the fresh fish she ate while she was there.
>
>Jill

Same here! Our neighbors go every winter and when I first asked about
food, expecting to hear a lot about beans, tortillas, peppers, etc.,
they told me all about the fish dishes they had.
Janet US

On Sat, 26 Sep 2020 12:42:14 -0700 (PDT), Silvar Beitel
> wrote:

>On Saturday, September 26, 2020 at 3:20:12 PM UTC-4, Graham wrote:
>> On Sat, 26 Sep 2020 07:25:49 -0700 (PDT), Silvar Beitel
>> > wrote:
>>
>> >
>> >Butternut Squash Pasties 9/24. Made 150% of this recipe:
>> ><http://www.thekitchn.com/recipe-butternut-squash-sage-a-98771>
>> >Was very popular with the family. Plus, I think I've gotten pastry down cold (note how nice and flaky it is in the photo). My crimping technique needs work though.
>> >
>> The crimping looks OK to me!
>
>Well, OK, thanks! I can do stylish crimpings on dish pies, just don't have the knack for hand pies (yet).
>
>> BTW, the "a" in pasties is short, as in....."as".
>
>Ohhh, I do know. My Yooper[1] sister-in-law used to make "standard" meat pasties by the basket-full.
>
>[1] From the Upper Peninsula of Michigan state, US. Many (like her) are Cornish descendants and have almost equally funky accents. :-)

I've been tuning in to podcasts from the local BBC station in the UK
county from where I originate. Every Friday, they have a telephone
conversation with a guy who has a strong rural accent and peppers his
speech with the dialect with which I'm familiar. Quite nostalgic:-)

wrote:
> On Saturday, September 26, 2020 at 2:49:31 PM UTC-5, Hank Rogers wrote:
>>
>> Properly prepared and seasoned turnip greens can be the best cooked
>> greens you've ever had, short of poke sallet. Same for collards.
>> They're good.
>>
> I was nodding my head in agreement until you mentioned poke sallet.
> Blech! But we're having Glory brand mixed greens tonight with a cut
> up Polish sausage that has been browned and thrown into the pot.
> Cornbread and sliced tomatoes will accompany this supper.
>

You must pick the poke greens very young. They're no good when they
get more mature. Most places only have a few weeks for good greens.

After that, they are rubbish.

Cindy Hamilton wrote:
> On Saturday, September 26, 2020 at 3:54:08 PM UTC-4, Hank Rogers wrote:
>> wrote:
>>> On Saturday, September 26, 2020 at 12:37:51 PM UTC-5, Cindy Hamilton wrote:
>>>>
>>>> On Saturday, September 26, 2020 at 1:25:53 PM UTC-4, wrote:
>>>>
>>>>> Turnip greens or the Swiss chard? Turnip greens, to me, the stems never really
>>>>> get tender. I see a lot of restaurants serve more stems than greens so I just pass
>>>>> on ordering them when out.
>>>>>
>>>> Interesting. Up here in damnyankeeland, we very rarely see greens of any kind in
>>>> restaurants. The Ethiopian place and one that's all about "American foodways"
>>>> are the only ones that come to mind.
>>>>
>>>> Cindy Hamilton
>>>>
>>> It's rare to walk into a meat-and-three here and turnip greens not be on the menu.
>>>
>> In the north, if yoose ask for any greens, they'll look at yoose as
>> if yoose a starnadle idiot! Same with iced tea. Yoos'll get a damn
>> cup of hot tea.
>
> Don't be silly. Practically every place has iced tea. However:
>
> 1. It's likely to be instant
> 2. It won't be sweet tea
>
> Cindy Hamilton
>

You can have the instant tea! Enjoy.

On 9/26/2020 9:24 PM, U.S. Janet B. wrote:
> On Sat, 26 Sep 2020 18:12:26 -0400, jmcquown >
> wrote:
>
>> On 9/26/2020 5:56 PM, U.S. Janet B. wrote:
>>> On Sat, 26 Sep 2020 15:06:25 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 9/26/2020 2:47 PM, U.S. Janet B. wrote:
>>>>> On Sat, 26 Sep 2020 13:13:29 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> On 9/26/2020 12:54 PM, U.S. Janet B. wrote:
>>>>>>> On Sat, 26 Sep 2020 07:25:49 -0700 (PDT), Silvar Beitel
>>>>>>> > wrote:
>>>>>>>
>>>>>>>> Moussaka 9/21. Made with about half each eggplant and zucchini. Used ground turkey in place of lamb or beef. White sauce could have been thicker. Recipe from _The_Food_of_Greece_, but there are of course many similar ones findable on the 'net, e.g. <http://allrecipes.com/recipe/moussaka/>, which I also loosely followed. Comments there were useful too.
>>>>>>>>
>>>>>>>> https://photos.app.goo.gl/eSWduBoejXGETBTX8
>>>>>>>>
>>>>>>>> Baked Pacific Cod, cheese (sharp cheddar) grits, and green chard from the garden 9/23.
>>>>>>>>
>>>>>>>> https://photos.app.goo.gl/TfTzsmXpxxb2UmTW6
>>>>>>>>
>>>>>>>> Butternut Squash Pasties 9/24. Made 150% of this recipe:
>>>>>>>> <http://www.thekitchn.com/recipe-butternut-squash-sage-a-98771>
>>>>>>>> Was very popular with the family. Plus, I think I've gotten pastry down cold (note how nice and flaky it is in the photo). My crimping technique needs work though.
>>>>>>>>
>>>>>>>> https://photos.app.goo.gl/RFC1uBx7uxa61Z6W6
>>>>>>>>
>>>>>>>> Finally, Baja Fish Tacos last night 9/25. I was pleased at how light and crunchy the batter turned out (used both baking powder and seltzer and barely mixed it). Cabbage drizzled with lime juice, sour cream and yogurt mixture with lime zest, pepper, and chopped scallions, chopped fresh jalepenos and cilantro and sharp cheddar as optional toppings. Choice of corn or flour tortillas (we all chose corn).
>>>>>>>>
>>>>>>>> https://photos.app.goo.gl/je1FbRozcFmfWsB76
>>>>>>>
>>>>>>> All looks wonderful. The butternut squash ones sound like the filling
>>>>>>> for tamales.
>>>>>>> Janet US
>>>>>>>
>>>>>> Hmmm, that doesn't make me think of tamales at all. No cornmeal masa
>>>>>> involved.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> I've had tamales from some places in south western tamale-land that
>>>>> were filled with butternut squash. They are a real thing.
>>>>> Butternut Squash Tamales
>>>>> https://www.foodnetwork.com/recipes/...recipe-1953327
>>>>> Janet US
>>>>>
>>>> I don't doubt it. They're probably wonderful! I love butternut squash
>>>> in many interations. It's just not something I think about when the
>>>> word "tamale" comes to mind. I do think there is a difference between
>>>> food on the west coast and food in other areas. That recipe link
>>>> includes "3 cups masa harina"; yep if it's a tamale and not a pastie"
>>>> made with shortbread crust.
>>>>
>>>> Jill
>>>
>>> at the time they were a surprise to me too. I tend to think too
>>> narrowly about "Mexican " food.
>>> Janet US
>>>
>> I guess I do, too. I was surprised when a friend of mine came back from
>> a trip to somewhere in the middle portion of Mexico and told me about
>> all the fresh fish she ate while she was there.
>>
>> Jill
>
> Same here! Our neighbors go every winter and when I first asked about
> food, expecting to hear a lot about beans, tortillas, peppers, etc.,
> they told me all about the fish dishes they had.
> Janet US
>
Fish and lots of fresh fruit and vegetables. I don't recall her
mentioning beans or even tortillas, not once.

Jill

Cindy Hamilton wrote:
>
> Don't be silly. Practically every place has iced tea. However:
>
> 1. It's likely to be instant
> 2. It won't be sweet tea

I like plain green tea here. Tried a bit of lemon once but
didn't care for it. Never tried sugar.

I'll brew a cup every few days then keep it in a covered
old sour cream plastic container with lid. I like it
refrigerator cold but no ice that will melt and dilute it.

On Saturday, September 26, 2020 at 4:36:54 PM UTC-4, wrote:
> On Saturday, September 26, 2020 at 3:00:17 PM UTC-5, Cindy Hamilton wrote:
> >
> > On Saturday, September 26, 2020 at 1:46:44 PM UTC-4, wrote:
> > >
> > > It's rare to walk into a meat-and-three here and turnip greens not be on the menu.
> > >
> > Except possible in Detroit, there are no meat-and-three here.
> >
> > Cindy Hamilton
> >
> That's a real shame.

Perhaps. I don't like to eat that way, so it's no loss to me.

We do have enough ethnic restaurants to satisfy my adventurous palate.

Cindy Hamilton

jmcquown wrote:

> On 9/26/2020 9:24 PM, U.S. Janet B. wrote:
> > On Sat, 26 Sep 2020 18:12:26 -0400, jmcquown >
> > wrote:
> >
> > > On 9/26/2020 5:56 PM, U.S. Janet B. wrote:
> > > > On Sat, 26 Sep 2020 15:06:25 -0400, jmcquown
> > > > > wrote:
> > > >
> > > > > On 9/26/2020 2:47 PM, U.S. Janet B. wrote:
> > > > > > On Sat, 26 Sep 2020 13:13:29 -0400, jmcquown
> > > > > > > wrote:
> > > > > >
> > > > > > > On 9/26/2020 12:54 PM, U.S. Janet B. wrote:
> > > > > > > > On Sat, 26 Sep 2020 07:25:49 -0700 (PDT), Silvar Beitel
> > wrote:
> > > > > > > >
> > > > > > > > > Moussaka 9/21. Made with about half each eggplant
> > > > > > > > > and zucchini. Used ground turkey in place of lamb or
> > > > > > > > > beef. White sauce could have been thicker. Recipe
> > > > > > > > > from _The_Food_of_Greece_, but there are of course
> > > > > > > > > many similar ones findable on the 'net, e.g.
> > > > > > > > > <http://allrecipes.com/recipe/moussaka/>, which I
> > > > > > > > > also loosely followed. Comments there were useful
> > > > > > > > > too.
> > > > > > > > >
> > > > > > > > > https://photos.app.goo.gl/eSWduBoejXGETBTX8
> > > > > > > > >
> > > > > > > > > Baked Pacific Cod, cheese (sharp cheddar) grits, and
> > > > > > > > > green chard from the garden 9/23.
> > > > > > > > >
> > > > > > > > > https://photos.app.goo.gl/TfTzsmXpxxb2UmTW6
> > > > > > > > >
> > > > > > > > > Butternut Squash Pasties 9/24. Made 150% of this
> > > > > > > > > recipe:
> > > > > > > > > <http://www.thekitchn.com/recipe-butternut-squash-sage
> > > > > > > > > -a-98771> Was very popular with the family. Plus, I
> > > > > > > > > think I've gotten pastry down cold (note how nice and
> > > > > > > > > flaky it is in the photo). My crimping technique
> > > > > > > > > needs work though.
> > > > > > > > >
> > > > > > > > > https://photos.app.goo.gl/RFC1uBx7uxa61Z6W6
> > > > > > > > >
> > > > > > > > > Finally, Baja Fish Tacos last night 9/25. I was
> > > > > > > > > pleased at how light and crunchy the batter turned
> > > > > > > > > out (used both baking powder and seltzer and barely
> > > > > > > > > mixed it). Cabbage drizzled with lime juice, sour
> > > > > > > > > cream and yogurt mixture with lime zest, pepper, and
> > > > > > > > > chopped scallions, chopped fresh jalepenos and
> > > > > > > > > cilantro and sharp cheddar as optional toppings.
> > > > > > > > > Choice of corn or flour tortillas (we all chose corn).
> > > > > > > > >
> > > > > > > > > https://photos.app.goo.gl/je1FbRozcFmfWsB76
> > > > > > > >
> > > > > > > > All looks wonderful. The butternut squash ones sound
> > > > > > > > like the filling for tamales.
> > > > > > > > Janet US
> > > > > > > >
> > > > > > > Hmmm, that doesn't make me think of tamales at all. No
> > > > > > > cornmeal masa involved.
> > > > > > >
> > > > > > > Jill
> > > > > >
> > > > > > I've had tamales from some places in south western
> > > > > > tamale-land that were filled with butternut squash. They
> > > > > > are a real thing. Butternut Squash Tamales
> > > > > >
https://www.foodnetwork.com/recipes/...recipe-1953327
> > > > > > Janet US
> > > > > >
> > > > > I don't doubt it. They're probably wonderful! I love
> > > > > butternut squash in many interations. It's just not
> > > > > something I think about when the word "tamale" comes to mind.
> > > > > I do think there is a difference between food on the west
> > > > > coast and food in other areas. That recipe link includes "3
> > > > > cups masa harina"; yep if it's a tamale and not a pastie"
> > > > > made with shortbread crust.
> > > > >
> > > > > Jill
> > > >
> > > > at the time they were a surprise to me too. I tend to think too
> > > > narrowly about "Mexican " food.
> > > > Janet US
> > > >
> > > I guess I do, too. I was surprised when a friend of mine came
> > > back from a trip to somewhere in the middle portion of Mexico and
> > > told me about all the fresh fish she ate while she was there.
> > >
> > > Jill
> >
> > Same here! Our neighbors go every winter and when I first asked
> > about food, expecting to hear a lot about beans, tortillas,
> > peppers, etc., they told me all about the fish dishes they had.
> > Janet US
> >
> Fish and lots of fresh fruit and vegetables. I don't recall her
> mentioning beans or even tortillas, not once.
>
> Jill

jmcquown wrote:

> On 9/26/2020 9:24 PM, U.S. Janet B. wrote:
> > On Sat, 26 Sep 2020 18:12:26 -0400, jmcquown >
> > wrote:
> >
> > > On 9/26/2020 5:56 PM, U.S. Janet B. wrote:
> > > > On Sat, 26 Sep 2020 15:06:25 -0400, jmcquown
> > > > > wrote:
> > > >
> > > > > On 9/26/2020 2:47 PM, U.S. Janet B. wrote:
> > > > > > On Sat, 26 Sep 2020 13:13:29 -0400, jmcquown
> > > > > > > wrote:
> > > > > >
> > > > > > > On 9/26/2020 12:54 PM, U.S. Janet B. wrote:
> > > > > > > > On Sat, 26 Sep 2020 07:25:49 -0700 (PDT), Silvar Beitel
> > wrote:
> > > > > > > >
> > > > > > > > > Moussaka 9/21. Made with about half each eggplant
> > > > > > > > > and zucchini. Used ground turkey in place of lamb or
> > > > > > > > > beef. White sauce could have been thicker. Recipe
> > > > > > > > > from _The_Food_of_Greece_, but there are of course
> > > > > > > > > many similar ones findable on the 'net, e.g.
> > > > > > > > > <http://allrecipes.com/recipe/moussaka/>, which I
> > > > > > > > > also loosely followed. Comments there were useful
> > > > > > > > > too.
> > > > > > > > >
> > > > > > > > > https://photos.app.goo.gl/eSWduBoejXGETBTX8
> > > > > > > > >
> > > > > > > > > Baked Pacific Cod, cheese (sharp cheddar) grits, and
> > > > > > > > > green chard from the garden 9/23.
> > > > > > > > >
> > > > > > > > > https://photos.app.goo.gl/TfTzsmXpxxb2UmTW6
> > > > > > > > >
> > > > > > > > > Butternut Squash Pasties 9/24. Made 150% of this
> > > > > > > > > recipe:
> > > > > > > > > <http://www.thekitchn.com/recipe-butternut-squash-sage
> > > > > > > > > -a-98771> Was very popular with the family. Plus, I
> > > > > > > > > think I've gotten pastry down cold (note how nice and
> > > > > > > > > flaky it is in the photo). My crimping technique
> > > > > > > > > needs work though.
> > > > > > > > >
> > > > > > > > > https://photos.app.goo.gl/RFC1uBx7uxa61Z6W6
> > > > > > > > >
> > > > > > > > > Finally, Baja Fish Tacos last night 9/25. I was
> > > > > > > > > pleased at how light and crunchy the batter turned
> > > > > > > > > out (used both baking powder and seltzer and barely
> > > > > > > > > mixed it). Cabbage drizzled with lime juice, sour
> > > > > > > > > cream and yogurt mixture with lime zest, pepper, and
> > > > > > > > > chopped scallions, chopped fresh jalepenos and
> > > > > > > > > cilantro and sharp cheddar as optional toppings.
> > > > > > > > > Choice of corn or flour tortillas (we all chose corn).
> > > > > > > > >
> > > > > > > > > https://photos.app.goo.gl/je1FbRozcFmfWsB76
> > > > > > > >
> > > > > > > > All looks wonderful. The butternut squash ones sound
> > > > > > > > like the filling for tamales.
> > > > > > > > Janet US
> > > > > > > >
> > > > > > > Hmmm, that doesn't make me think of tamales at all. No
> > > > > > > cornmeal masa involved.
> > > > > > >
> > > > > > > Jill
> > > > > >
> > > > > > I've had tamales from some places in south western
> > > > > > tamale-land that were filled with butternut squash. They
> > > > > > are a real thing. Butternut Squash Tamales
> > > > > >
https://www.foodnetwork.com/recipes/...recipe-1953327
> > > > > > Janet US
> > > > > >
> > > > > I don't doubt it. They're probably wonderful! I love
> > > > > butternut squash in many interations. It's just not
> > > > > something I think about when the word "tamale" comes to mind.
> > > > > I do think there is a difference between food on the west
> > > > > coast and food in other areas. That recipe link includes "3
> > > > > cups masa harina"; yep if it's a tamale and not a pastie"
> > > > > made with shortbread crust.
> > > > >
> > > > > Jill
> > > >
> > > > at the time they were a surprise to me too. I tend to think too
> > > > narrowly about "Mexican " food.
> > > > Janet US
> > > >
> > > I guess I do, too. I was surprised when a friend of mine came
> > > back from a trip to somewhere in the middle portion of Mexico and
> > > told me about all the fresh fish she ate while she was there.
> > >
> > > Jill
> >
> > Same here! Our neighbors go every winter and when I first asked
> > about food, expecting to hear a lot about beans, tortillas,
> > peppers, etc., they told me all about the fish dishes they had.
> > Janet US
> >
> Fish and lots of fresh fruit and vegetables. I don't recall her
> mentioning beans or even tortillas, not once.
>
> Jill

Mexico has several distinct cuisines. I was told once they see Chili
as American food (at least in some parts of Mexico).

I did a bit of googling and seems they have 7 main ones.

On Saturday, September 26, 2020 at 3:38:04 PM UTC-5, Bruce wrote:
> On Sat, 26 Sep 2020 12:30:09 -0700 (PDT), Silvar Beitel
> > wrote:
>
> >On Saturday, September 26, 2020 at 2:44:33 PM UTC-4, Bryan Simmons wrote:
> >> On Saturday, September 26, 2020 at 9:25:54 AM UTC-5, wrote:
> >> > Moussaka 9/21. Made with about half each eggplant and zucchini. Used ground turkey in place of lamb or beef.
> >> >
> >> "Ground turkey in place of lamb or beef." TIAD
> >
> >It was fine. It cooks down in the wine and tomato sauce just like the other meats and tastes wonderfully of those flavors and the cinnamon and nutmeg seasoning. I would bet that even someone with your undoubtedly fabulous culinary skills couldn't tell the difference. In any case, there are many legitimate ways to make this dish.
> Would a hamburger made with braised armadillo meat be legitimate?

It's not a "hamburger" unless it's beef. It's an armadillo burger. Using ground turkey in place of beef, lamb or pork is crappy.
Folks usually sub turkey to make the food more healthful. Using poultry is halfway to using textured soy protein.

--Bryan

wrote:

> On Saturday, September 26, 2020 at 3:38:04 PM UTC-5, Bruce wrote:
> > On Sat, 26 Sep 2020 12:30:09 -0700 (PDT), Silvar Beitel
> > > wrote:
> >
> > >On Saturday, September 26, 2020 at 2:44:33 PM UTC-4, Bryan Simmons wrote:
> > >> On Saturday, September 26, 2020 at 9:25:54 AM UTC-5, wrote:
> > >> > Moussaka 9/21. Made with about half each eggplant and zucchini. Used ground turkey in place of lamb or beef.
> > >> >
> > >> "Ground turkey in place of lamb or beef." TIAD
> > >
> > >It was fine. It cooks down in the wine and tomato sauce just like the other meats and tastes wonderfully of those flavors and the cinnamon and nutmeg seasoning. I would bet that even someone with your undoubtedly fabulous culinary skills couldn't tell the difference. In any case, there are many legitimate ways to make this dish.
> > Would a hamburger made with braised armadillo meat be legitimate?
> It's not a "hamburger" unless it's beef. It's an armadillo burger. Using ground turkey in place of beef, lamb or pork is crappy.
> Folks usually sub turkey to make the food more healthful. Using poultry is halfway to using textured soy protein.
>


I cannot *abide* ground poultry, it possesses a very high "ICK!" factor...

--
Best
Greg

On Sunday, September 27, 2020 at 8:01:28 AM UTC-10, Bryan Simmons wrote:
> On Saturday, September 26, 2020 at 3:38:04 PM UTC-5, Bruce wrote:
> > On Sat, 26 Sep 2020 12:30:09 -0700 (PDT), Silvar Beitel
> > > wrote:
> >
> > >On Saturday, September 26, 2020 at 2:44:33 PM UTC-4, Bryan Simmons wrote:
> > >> On Saturday, September 26, 2020 at 9:25:54 AM UTC-5, wrote:
> > >> > Moussaka 9/21. Made with about half each eggplant and zucchini. Used ground turkey in place of lamb or beef.
> > >> >
> > >> "Ground turkey in place of lamb or beef." TIAD
> > >
> > >It was fine. It cooks down in the wine and tomato sauce just like the other meats and tastes wonderfully of those flavors and the cinnamon and nutmeg seasoning. I would bet that even someone with your undoubtedly fabulous culinary skills couldn't tell the difference. In any case, there are many legitimate ways to make this dish.
> > Would a hamburger made with braised armadillo meat be legitimate?
>
> It's not a "hamburger" unless it's beef. It's an armadillo burger. Using ground turkey in place of beef, lamb or pork is crappy.
> Folks usually sub turkey to make the food more healthful. Using poultry is halfway to using textured soy protein.
>
> --Bryan

I made some burgers last night. The hamburger was stuffed with cheese. I put a fried egg with some Sriracha mayo on top. It looks awful but I'm going to be making more of these babies.

https://www.amazon.com/photos/shared...QuDt0zfdeFF2fY

On Saturday, September 26, 2020 at 5:55:34 PM UTC-5, bruce bowser wrote:
>
> On Saturday, September 26, 2020 at 1:46:44 PM UTC-4, wrote:
> >
> > It's rare to walk into a meat-and-three here and turnip greens not be on the menu.
> -1
> Mixed veggies, salads, cole slaw or green beans, yes. But I don't agree. I haven't seen any greens.
>
That would depend on where you live.

Meat and three restaurants here will have on the menu:

mashed potatoes
green beans
turnip or collard greens
corn
pinto or white beans
broccoli
mac & cheese
carrots
baked beans (sometimes)
yellow squash
blackeyed peas (sometimes)
cole slaw or salad

On Sunday, September 27, 2020 at 6:00:00 AM UTC-5, Cindy Hamilton wrote:
>
> On Saturday, September 26, 2020 at 4:36:54 PM UTC-4, wrote:
> > On Saturday, September 26, 2020 at 3:00:17 PM UTC-5, Cindy Hamilton wrote:
> > >
> > > On Saturday, September 26, 2020 at 1:46:44 PM UTC-4, wrote:
> > > >
> > > > It's rare to walk into a meat-and-three here and turnip greens not be on the menu.
> > > >
> > > Except possible in Detroit, there are no meat-and-three here.
> > >
> > > Cindy Hamilton
> > >
> > That's a real shame.
>
> Perhaps. I don't like to eat that way, so it's no loss to me.
>
> We do have enough ethnic restaurants to satisfy my adventurous palate.
>
> Cindy Hamilton
>
It's just what people would call 'home cooking' but I frequently like to eat at places
that are not always 'home cooking.' The places around here are always crowded and
I guess they don't get that 'home cooking' at home. 🙂

On Sunday, September 27, 2020 at 2:49:33 PM UTC-4, wrote:
> On Sunday, September 27, 2020 at 6:00:00 AM UTC-5, Cindy Hamilton wrote:
> >
> > On Saturday, September 26, 2020 at 4:36:54 PM UTC-4, wrote:
> > > On Saturday, September 26, 2020 at 3:00:17 PM UTC-5, Cindy Hamilton wrote:
> > > >
> > > > On Saturday, September 26, 2020 at 1:46:44 PM UTC-4, wrote:
> > > > >
> > > > > It's rare to walk into a meat-and-three here and turnip greens not be on the menu.
> > > > >
> > > > Except possible in Detroit, there are no meat-and-three here.
> > > >
> > > > Cindy Hamilton
> > > >
> > > That's a real shame.
> >
> > Perhaps. I don't like to eat that way, so it's no loss to me.
> >
> > We do have enough ethnic restaurants to satisfy my adventurous palate.
> >
> > Cindy Hamilton
> >
> It's just what people would call 'home cooking' but I frequently like to eat at places
> that are not always 'home cooking.' The places around here are always crowded and
> I guess they don't get that 'home cooking' at home. 🙂

It's not what I would call home cooking, because I don't cook those things. (Jesus,
I sound like Julie.)

Ok, I cook corn once in a while. Broccoli and green beans always tender-crisp.

Cindy Hamilton

On Sun, 27 Sep 2020 11:01:24 -0700 (PDT), Bryan Simmons
> wrote:

>On Saturday, September 26, 2020 at 3:38:04 PM UTC-5, Bruce wrote:
>> On Sat, 26 Sep 2020 12:30:09 -0700 (PDT), Silvar Beitel
>> > wrote:
>>
>> >On Saturday, September 26, 2020 at 2:44:33 PM UTC-4, Bryan Simmons wrote:
>> >> On Saturday, September 26, 2020 at 9:25:54 AM UTC-5, wrote:
>> >> > Moussaka 9/21. Made with about half each eggplant and zucchini. Used ground turkey in place of lamb or beef.
>> >> >
>> >> "Ground turkey in place of lamb or beef." TIAD
>> >
>> >It was fine. It cooks down in the wine and tomato sauce just like the other meats and tastes wonderfully of those flavors and the cinnamon and nutmeg seasoning. I would bet that even someone with your undoubtedly fabulous culinary skills couldn't tell the difference. In any case, there are many legitimate ways to make this dish.

>> Would a hamburger made with braised armadillo meat be legitimate?
>
>It's not a "hamburger" unless it's beef. It's an armadillo burger. Using ground turkey in place of beef, lamb or pork is crappy.
>Folks usually sub turkey to make the food more healthful. Using poultry is halfway to using textured soy protein.

People can do what they want, but I wondered what "many legitimate
ways to make this dish" means. I know Greeks used to use potato
instead of eggplant in moussaka if they were to poor to use eggplant.
Is that legitimate? Is turkey legitimate? What if we also replace the
eggplant with squash?

On Sun, 27 Sep 2020 11:06:42 -0700 (PDT), GM
> wrote:

wrote:
>
>> On Saturday, September 26, 2020 at 3:38:04 PM UTC-5, Bruce wrote:
>> > On Sat, 26 Sep 2020 12:30:09 -0700 (PDT), Silvar Beitel
>> > > wrote:
>> >
>> > >On Saturday, September 26, 2020 at 2:44:33 PM UTC-4, Bryan Simmons wrote:
>> > >> On Saturday, September 26, 2020 at 9:25:54 AM UTC-5, wrote:
>> > >> > Moussaka 9/21. Made with about half each eggplant and zucchini. Used ground turkey in place of lamb or beef.
>> > >> >
>> > >> "Ground turkey in place of lamb or beef." TIAD
>> > >
>> > >It was fine. It cooks down in the wine and tomato sauce just like the other meats and tastes wonderfully of those flavors and the cinnamon and nutmeg seasoning. I would bet that even someone with your undoubtedly fabulous culinary skills couldn't tell the difference. In any case, there are many legitimate ways to make this dish.
>> > Would a hamburger made with braised armadillo meat be legitimate?
>> It's not a "hamburger" unless it's beef. It's an armadillo burger. Using ground turkey in place of beef, lamb or pork is crappy.
>> Folks usually sub turkey to make the food more healthful. Using poultry is halfway to using textured soy protein.
>>
>I cannot *abide* ground poultry, it possesses a very high "ICK!" factor...

So do you.

On Mon, 28 Sep 2020 06:09:06 +1000, Bruce > wrote:

>On Sun, 27 Sep 2020 11:01:24 -0700 (PDT), Bryan Simmons
> wrote:
>
>>On Saturday, September 26, 2020 at 3:38:04 PM UTC-5, Bruce wrote:
>>> On Sat, 26 Sep 2020 12:30:09 -0700 (PDT), Silvar Beitel
>>> > wrote:
>>>
>>> >On Saturday, September 26, 2020 at 2:44:33 PM UTC-4, Bryan Simmons wrote:
>>> >> On Saturday, September 26, 2020 at 9:25:54 AM UTC-5, wrote:
>>> >> > Moussaka 9/21. Made with about half each eggplant and zucchini. Used ground turkey in place of lamb or beef.
>>> >> >
>>> >> "Ground turkey in place of lamb or beef." TIAD
>>> >
>>> >It was fine. It cooks down in the wine and tomato sauce just like the other meats and tastes wonderfully of those flavors and the cinnamon and nutmeg seasoning. I would bet that even someone with your undoubtedly fabulous culinary skills couldn't tell the difference. In any case, there are many legitimate ways to make this dish.
>
>>> Would a hamburger made with braised armadillo meat be legitimate?
>>
>>It's not a "hamburger" unless it's beef. It's an armadillo burger. Using ground turkey in place of beef, lamb or pork is crappy.
>>Folks usually sub turkey to make the food more healthful. Using poultry is halfway to using textured soy protein.
>
>People can do what they want, but I wondered what "many legitimate
>ways to make this dish" means. I know Greeks used to use potato
>instead of eggplant in moussaka

That's because they can't find aubergines.