On Thu, 25 Mar 2021 15:57:40 -0700 (PDT), bruce bowser
> wrote:

>On Thursday, March 25, 2021 at 6:51:22 PM UTC-4, wrote:
>> On 3/24/2021 8:13 PM, wrote:
>> > On Wednesday, March 24, 2021 at 6:48:53 PM UTC-5, wrote:
>> >>
>> >> On 3/24/2021 7:27 PM, Sheldon Martin wrote:
>> >>
>> >>> Our dinner wasn't any better, Hillshire Kilbasa and Bushes canned
>> >>> beans.
>> >>>
>> >> I've got kielbasa in the freezer. I've been thinking it would be nice
>> >> to dice some of it and add it to baked mac & cheese.
>> >>
>> >> Jill
>> >>
>> > Kielbasa is good sliced and cooked in turnip greens whether pre-browned
>> > or not and with a skillet of cornbread, too.
>> >
>> I don't cook turnip greens very often.
>
>They're great with smoked ham and rice. Simmered all in the same pot

Corn bread, turkey, turnip greens and a big glass of ice tea, would
that feel like home?

--
The real Bruce posts with uni-berlin.de - individual.net

On 2021-03-25 6:46 p.m., jmcquown wrote:
> On 3/25/2021 6:34 PM, Boron Elgar wrote:

>> I think I have a can of Coleman's at the back of the spice cabinet,
>> and though I recall it as a common ingredient from when I was growing
>> up, I do not even recall the last time I needed it.
>>
>> I should probably just toss what is there.
>>
> I couldn't tell you the age of the can of dry mustard I have. LOLÂ* It's
> not an ingredient I use a lot.Â* It probably wouldn't have made any
> difference in the taste.
>

We go through it surprisingly quickly despite never having used it to
prpare mustard. I use it in macaroni and cheese and my wife put it in
her home made salad dressing. It is something I frequently have to
replace.

On Thursday, March 25, 2021 at 6:58:10 PM UTC-4, wrote:
> On 3/25/2021 8:25 AM, Gary wrote:
> > I store my kielbasa at the grocery store. Always fresh when I'm ready to
> > use it.
> >
> I don't think I've ever seen "fresh" kielbasa. The stuff Sheldon (he
> mentioned Hillshire Farms),

Their 'hot links' are good out of the oven.

On 3/25/2021 6:57 PM, jmcquown wrote:
> On 3/25/2021 8:25 AM, Gary wrote:
>> I store my kielbasa at the grocery store. Always fresh when I'm ready
>> to use it.
>>
> I don't think I've ever seen "fresh" kielbasa.Â* The stuff Sheldon (he
> mentioned Hillshire Farms), Joan and I were talking about is vacuum
> sealed so it lasts a very long time in the refrigerator.Â* If you open
> the package and only use a portion, it should still be fine for quite a
> while.Â* It's not raw sausage.
>
> Jill
>

Few places have it. In Polish, kielbasa translates to sausage. What we
think of as the traditional flavor is the smoked sausage but fresh can
be anything.

On Thu, 25 Mar 2021 18:46:18 -0400, jmcquown >
wrote:

>On 3/25/2021 6:34 PM, Boron Elgar wrote:
>> On Thu, 25 Mar 2021 17:38:01 -0400, jmcquown >
>> wrote:
>>
>>
>>>
>>> My eyes completely skipped over the 'dry mustard' in the ingredients
>>> list. Still tasted great.
>>>
>>> Jill
>>>
>> Do you not like dry mustard as an ingredient, or just missed it in the
>> list?
>>
>I missed it in the list! I do have dry mustard in the cupboard. I was
>doing a quick and dirty read of the recipe since I haven't made Sloppy
>Joes in a while.

HA!
>
>> I think I have a can of Coleman's at the back of the spice cabinet,
>> and though I recall it as a common ingredient from when I was growing
>> up, I do not even recall the last time I needed it.
>>
>> I should probably just toss what is there.
>>
>I couldn't tell you the age of the can of dry mustard I have. LOL It's
>not an ingredient I use a lot. It probably wouldn't have made any
>difference in the taste.
>
>Jill

McCormick says this about dry mustard (though I have never had
theirs).

******Make your own signature mustard! Mix 1/4 cup of ground mustard
with just enough apple cider vinegar, beer or white wine to make a
paste. Stir in an herb, like tarragon or rosemary, plus salt, and
honey or brown sugar to taste. It’s a perfect hostess gift or
accompaniment to a cheese board.

Yeah, ain't gonna happen


*****Ground mustard is a natural emulsifier, helping ingredients like
oil and egg bind together. Homemade mayonnaise and Hollandaise sauce
are two excellent examples of sauces that gain stability from a pinch
or two of mustard powder.

I was not aware of this. I might have used the product this way in
some dark past, but did not know it functioned as an emulsifier.


*****It’s the aromatic, tangy heat that lets mustard cut through the
richness of beef. It makes you want to come back for a second—and
third and fourth—bite. Blend mustard powder into your next burger or
meatloaf. Or add it to a rub for any roast.

I have used it when making a glaze for ham, but do not think of it for
beef. Makes your ingredient list from BC, pretty much.

On Thu, 25 Mar 2021 18:57:55 -0400, jmcquown >
wrote:

>On 3/25/2021 8:25 AM, Gary wrote:
>> I store my kielbasa at the grocery store. Always fresh when I'm ready to
>> use it.
>>
>I don't think I've ever seen "fresh" kielbasa. The stuff Sheldon (he
>mentioned Hillshire Farms), Joan and I were talking about is vacuum
>sealed so it lasts a very long time in the refrigerator. If you open
>the package and only use a portion, it should still be fine for quite a
>while. It's not raw sausage.
>
>Jill

We are fortunate in having several Polish and Eastern European delis
within a short drive and they have lots and lots of choices for
kielbasa, all of them smoke-cooked already.

The ones packaged similarly to Hillshire farms store well in the
freezer, too. I always used to have some around when the kids were
still here. Fast dinner with a can of Bush's baked beans.

On Thu, 25 Mar 2021 19:21:51 -0400, Ed Pawlowski > wrote:

>On 3/25/2021 6:57 PM, jmcquown wrote:
>> On 3/25/2021 8:25 AM, Gary wrote:
>>> I store my kielbasa at the grocery store. Always fresh when I'm ready
>>> to use it.
>>>
>> I don't think I've ever seen "fresh" kielbasa.* The stuff Sheldon (he
>> mentioned Hillshire Farms), Joan and I were talking about is vacuum
>> sealed so it lasts a very long time in the refrigerator.* If you open
>> the package and only use a portion, it should still be fine for quite a
>> while.* It's not raw sausage.
>>
>> Jill
>>
>
>Few places have it. In Polish, kielbasa translates to sausage. What we
>think of as the traditional flavor is the smoked sausage but fresh can
>be anything.


The only unsmoked I have had was a gift from a Ukrainian friend who
made it from venison. We split it carefully down the middle and cooked
it in a frying pan.

I am not a big fan of venison kielbasa.

On 3/25/2021 7:50 PM, Boron Elgar wrote:
> On Thu, 25 Mar 2021 18:46:18 -0400, jmcquown >
> wrote:
>
>> On 3/25/2021 6:34 PM, Boron Elgar wrote:
>>> On Thu, 25 Mar 2021 17:38:01 -0400, jmcquown >
>>> wrote:
>>>
>>>
>>>>
>>>> My eyes completely skipped over the 'dry mustard' in the ingredients
>>>> list. Still tasted great.
>>>>
>>>> Jill
>>>>
>>> Do you not like dry mustard as an ingredient, or just missed it in the
>>> list?
>>>
>> I missed it in the list! I do have dry mustard in the cupboard. I was
>> doing a quick and dirty read of the recipe since I haven't made Sloppy
>> Joes in a while.
>
> HA!
>>
>>> I think I have a can of Coleman's at the back of the spice cabinet,
>>> and though I recall it as a common ingredient from when I was growing
>>> up, I do not even recall the last time I needed it.
>>>
>>> I should probably just toss what is there.
>>>
>> I couldn't tell you the age of the can of dry mustard I have. LOL It's
>> not an ingredient I use a lot. It probably wouldn't have made any
>> difference in the taste.
>>
>> Jill
>
> McCormick says this about dry mustard (though I have never had
> theirs).
>
> ******Make your own signature mustard! Mix 1/4 cup of ground mustard
> with just enough apple cider vinegar, beer or white wine to make a
> paste. Stir in an herb, like tarragon or rosemary, plus salt, and
> honey or brown sugar to taste. Its a perfect hostess gift or
> accompaniment to a cheese board.
>
> Yeah, ain't gonna happen
>
Ditto. I'm not a huge fan of prepared mustard to begin with. I'm sure
not going to bother making my "signature mustard" own using dry mustard
from an antique container. LOL


> *****Ground mustard is a natural emulsifier, helping ingredients like
> oil and egg bind together. Homemade mayonnaise and Hollandaise sauce
> are two excellent examples of sauces that gain stability from a pinch
> or two of mustard powder.
>
> I was not aware of this. I might have used the product this way in
> some dark past, but did not know it functioned as an emulsifier.
>
I never really thought about it. I don't make homemade mayo or
Hollandaise sauce.

I also don't make deviled eggs. I believe dry mustard is sometimes an
ingredient in them?

>
> *****Its the aromatic, tangy heat that lets mustard cut through the
> richness of beef. It makes you want to come back for a second€”and
> third and fourth€”bite. Blend mustard powder into your next burger or
> meatloaf. Or add it to a rub for any roast.
>
> I have used it when making a glaze for ham, but do not think of it for
> beef. Makes your ingredient list from BC, pretty much.
>
All I know is dry mustard was on the ingredients list and I missed it.
I've never added it to a rub for a roast or in burgers or meatloaf.
<shrug> I suppose it has a lot of uses, just not in my kitchen.

Jill

On Thu, 25 Mar 2021 19:56:05 -0400, Boron Elgar
> wrote:

>On Thu, 25 Mar 2021 19:21:51 -0400, Ed Pawlowski > wrote:
>
>>On 3/25/2021 6:57 PM, jmcquown wrote:
>>> On 3/25/2021 8:25 AM, Gary wrote:
>>>> I store my kielbasa at the grocery store. Always fresh when I'm ready
>>>> to use it.
>>>>
>>> I don't think I've ever seen "fresh" kielbasa.Â* The stuff Sheldon (he
>>> mentioned Hillshire Farms), Joan and I were talking about is vacuum
>>> sealed so it lasts a very long time in the refrigerator.Â* If you open
>>> the package and only use a portion, it should still be fine for quite a
>>> while.Â* It's not raw sausage.
>>>
>>> Jill
>>>
>>
>>Few places have it. In Polish, kielbasa translates to sausage. What we
>>think of as the traditional flavor is the smoked sausage but fresh can
>>be anything.
>
>
>The only unsmoked I have had was a gift from a Ukrainian friend who
>made it from venison. We split it carefully down the middle and cooked
>it in a frying pan.
>
>I am not a big fan of venison kielbasa.

Much to Bambi's relief!

--
The real Bruce posts with uni-berlin.de - individual.net

On Fri, 26 Mar 2021 11:09:09 +1100, Bruce >
wrote:

>On Thu, 25 Mar 2021 19:56:05 -0400, Boron Elgar
> wrote:
>
>>On Thu, 25 Mar 2021 19:21:51 -0400, Ed Pawlowski > wrote:
>>
>>>On 3/25/2021 6:57 PM, jmcquown wrote:
>>>> On 3/25/2021 8:25 AM, Gary wrote:
>>>>> I store my kielbasa at the grocery store. Always fresh when I'm ready
>>>>> to use it.
>>>>>
>>>> I don't think I've ever seen "fresh" kielbasa.* The stuff Sheldon (he
>>>> mentioned Hillshire Farms), Joan and I were talking about is vacuum
>>>> sealed so it lasts a very long time in the refrigerator.* If you open
>>>> the package and only use a portion, it should still be fine for quite a
>>>> while.* It's not raw sausage.
>>>>
>>>> Jill
>>>>
>>>
>>>Few places have it. In Polish, kielbasa translates to sausage. What we
>>>think of as the traditional flavor is the smoked sausage but fresh can
>>>be anything.
>>
>>
>>The only unsmoked I have had was a gift from a Ukrainian friend who
>>made it from venison. We split it carefully down the middle and cooked
>>it in a frying pan.
>>
>>I am not a big fan of venison kielbasa.
>
>Much to Bambi's relief!

Perhaps you can't read, you useless lefty retard.

On Thursday, March 25, 2021 at 7:53:51 PM UTC-4, Boron Elgar wrote:
> On Thu, 25 Mar 2021 18:57:55 -0400, jmcquown >
> wrote:
> >On 3/25/2021 8:25 AM, Gary wrote:
> >> I store my kielbasa at the grocery store. Always fresh when I'm ready to
> >> use it.
> >>
> >I don't think I've ever seen "fresh" kielbasa. The stuff Sheldon (he
> >mentioned Hillshire Farms), Joan and I were talking about is vacuum
> >sealed so it lasts a very long time in the refrigerator. If you open
> >the package and only use a portion, it should still be fine for quite a
> >while. It's not raw sausage.
> >
> >Jill
> We are fortunate in having several Polish and Eastern European delis
> within a short drive

No smoke kielbasa is great on pizza.

On Wed, 24 Mar 2021 18:13:29 -0400, jmcquown >
wrote:

>Sloppy Joes. I've had a hankering for them for about a week. The base
>recipe comes from an old Betty Crocker cookbook. Difference: the
>"sauce" doesn't start with ketchup and water. Like my mother in the
>1960's, I used a 10.5 oz can of tomato soup cut with a little water.
>Back in the 60's when Mom made this I doubt the soup was anywhere near
>as sweet as it is these days. I cut it with a bit of soda and add add
>seasonings such as dried thyme, cayenne pepper and I increased the "1/8
>tsp hot sauce" to a couple of good glugs. A little more Worcestershire
>than is called for, too. Simmering it down until it's still a little
>"sloppy."
>
>Here's another difference. "Traditional" sloppy joes call for soft
>white Wonder-type hamburger buns. That's all well and good if you're
>going for nostalgia. I'm not. I like whole wheat buns because they
>have more texture. I also like them lightly toasted for sloppy joes.
>As fun as it was as a kid to eat food that was falling out of the bun
>all over your plate... I'm not a kid anymore. I'd rather the nicely
>seasoned meat in sauce mostly stay in the bun. Oh, and I plan to top
>the sandwich (I may even have enough appetite for two) with a finely
>shredded cheese blend. There's a Tex-Mex blend I particularly like.
>
>Jill

The canned tomato soup recipe is what my mother used and what I still
use today. Mother always added a bit of chopped onion and green
pepper. I always asked for Sloppy Joes for my birthday parties. That
and potato chips and orange drink. ) Why mess with what worked?
Janet US

On 25/03/2021 22:34, Boron Elgar wrote:
> On Thu, 25 Mar 2021 17:38:01 -0400, jmcquown >
> wrote:
>> My eyes completely skipped over the 'dry mustard' in the ingredients
>> list. Still tasted great.
> Do you not like dry mustard as an ingredient, or just missed it in the
> list?
>
> I think I have a can of Coleman's at the back of the spice cabinet,
> and though I recall it as a common ingredient from when I was growing
> up, I do not even recall the last time I needed it.
>
> I should probably just toss what is there.
>
I don't use it often, but it's essential in my mother's potato salad,
also in deviled eggs. I haven't made either one lately, as I'm just
cooking for one at the moment.

On Thursday, March 25, 2021 at 4:19:49 PM UTC-4, Sheldon wrote:

> The only difference between kielbasa and Italian saw-seege are the herbs
> and spices.

Except, of course, for smoked kielbasa. That's quite a bit different
from Italian sausage.

OTOH, "kielbasa" is just Polish for "sausage", and Italy produces
a number of sausages, so the distinction is essentially meaningless
without additional qualifiers.

Cindy Hamilton

On Friday, March 26, 2021 at 4:56:53 AM UTC-4, Cindy Hamilton wrote:
> On Thursday, March 25, 2021 at 4:19:49 PM UTC-4, Sheldon wrote:
>
> > The only difference between kielbasa and Italian saw-seege are the herbs
> > and spices.
> Except, of course, for smoked kielbasa. That's quite a bit different
> from Italian sausage.
>
> OTOH, "kielbasa" is just Polish for "sausage", and Italy produces
> a number of sausages, so the distinction is essentially meaningless
> without additional qualifiers.

That's fancy. Many people claiming Italian ancestry are actually Albanian or Macedonian. In Albanian sausage translates into the word suxhuk. In Macedonian.(sausage is spelled: колба�и (but pronounced as: Kielbasa).

On Fri, 26 Mar 2021 02:23:52 -0700 (PDT), bruce bowser
> wrote:

>On Friday, March 26, 2021 at 4:56:53 AM UTC-4, Cindy Hamilton wrote:
>> On Thursday, March 25, 2021 at 4:19:49 PM UTC-4, Sheldon wrote:
>>
>> > The only difference between kielbasa and Italian saw-seege are the herbs
>> > and spices.
>> Except, of course, for smoked kielbasa. That's quite a bit different
>> from Italian sausage.
>>
>> OTOH, "kielbasa" is just Polish for "sausage", and Italy produces
>> a number of sausages, so the distinction is essentially meaningless
>> without additional qualifiers.
>
>That's fancy. Many people claiming Italian ancestry are actually Albanian or Macedonian. In Albanian sausage translates into the word suxhuk. In Macedonian.(sausage is spelled: ??????? (but pronounced as: Kielbasa).

Polish people claim all kinds of things that are actually Russian.

--
The real Bruce posts with uni-berlin.de - individual.net

On 3/25/2021 1:43 PM, wrote:
> On Thursday, March 25, 2021 at 7:25:22 AM UTC-5, Gary wrote:
>>
>> On 3/24/2021 8:13 PM, wrote:
>>>
>>> Kielbasa is good sliced and cooked in turnip greens whether pre-browned
>>> or not and with a skillet of cornbread, too.
>>>
>> Isn't that also the one good with onions and green peppers on italian
>> bread? Love those sandwiches.
>>
> You're thinking of Italian sausages. Spicier and a different flavor and
> texture than kielbasa.

Thanks for that. I'll remember what to get if I ever make them again.
It's been many years.

On 3/25/2021 6:34 PM, Boron Elgar wrote:
> On Thu, 25 Mar 2021 17:38:01 -0400, jmcquown >
> wrote:
>
>
>>
>> My eyes completely skipped over the 'dry mustard' in the ingredients
>> list. Still tasted great.
>>
>> Jill
>>
> Do you not like dry mustard as an ingredient, or just missed it in the
> list?
>
> I think I have a can of Coleman's at the back of the spice cabinet,
> and though I recall it as a common ingredient from when I was growing
> up, I do not even recall the last time I needed it.
>
> I should probably just toss what is there.

You should keep it. It won't go bad. Maybe get a bit weak after many
years. Good ingredient for many things but don't overuse it. It can
take over a dish if used too heavily.

On Fri, 26 Mar 2021 08:30:07 +0000, S Viemeister
> wrote:

>On 25/03/2021 22:34, Boron Elgar wrote:
>> On Thu, 25 Mar 2021 17:38:01 -0400, jmcquown >
>> wrote:
>>> My eyes completely skipped over the 'dry mustard' in the ingredients
>>> list. Still tasted great.
>> Do you not like dry mustard as an ingredient, or just missed it in the
>> list?
>>
>> I think I have a can of Coleman's at the back of the spice cabinet,
>> and though I recall it as a common ingredient from when I was growing
>> up, I do not even recall the last time I needed it.
>>
>> I should probably just toss what is there.
>>
>I don't use it often, but it's essential in my mother's potato salad,
>also in deviled eggs. I haven't made either one lately, as I'm just
>cooking for one at the moment.

That's always tricky.

Although we are down to the two of us, and as we grow older, we eat
less in general, and perhaps a bit more carefully (I hate to admit
that...), it means I have had to adjust a lot of dishes.

We do vac pack and freeze, but there are some meals I just do not
bother with unless there is going to be a gathering, as the shared
eating is part of the allure.

I miss gatherings this past year.

On 26/03/2021 12:14, Boron Elgar wrote:
> > wrote:
>> I don't use it often, but it's essential in my mother's potato salad,
>> also in deviled eggs. I haven't made either one lately, as I'm just
>> cooking for one at the moment.
>
> That's always tricky.
>
> Although we are down to the two of us, and as we grow older, we eat
> less in general, and perhaps a bit more carefully (I hate to admit
> that...), it means I have had to adjust a lot of dishes.
>
> We do vac pack and freeze, but there are some meals I just do not
> bother with unless there is going to be a gathering, as the shared
> eating is part of the allure.
>
> I miss gatherings this past year.
>
As do I.
Thanksgiving and Xmas on Zoom aren't quite the same, but certainly
better than not seeing family at all. Me in Scotland, husband and kids
in NJ, sister and nieces in Massachusetts and Tennessee...there are
foods which aren't worth making in a serving for one.
And no hugs.

On Fri, 26 Mar 2021 12:22:25 +0000, S Viemeister
> wrote:

>On 26/03/2021 12:14, Boron Elgar wrote:
>> > wrote:
>>> I don't use it often, but it's essential in my mother's potato salad,
>>> also in deviled eggs. I haven't made either one lately, as I'm just
>>> cooking for one at the moment.
>>
>> That's always tricky.
>>
>> Although we are down to the two of us, and as we grow older, we eat
>> less in general, and perhaps a bit more carefully (I hate to admit
>> that...), it means I have had to adjust a lot of dishes.
>>
>> We do vac pack and freeze, but there are some meals I just do not
>> bother with unless there is going to be a gathering, as the shared
>> eating is part of the allure.
>>
>> I miss gatherings this past year.
>>
>As do I.
>Thanksgiving and Xmas on Zoom aren't quite the same, but certainly
>better than not seeing family at all. Me in Scotland, husband and kids
>in NJ, sister and nieces in Massachusetts and Tennessee...there are
>foods which aren't worth making in a serving for one.
>And no hugs.

Ahh, the hugs!

On 26/03/2021 12:22, S Viemeister wrote:

> As do I.
> Thanksgiving and Xmas on Zoom aren't quite the same, but certainly
> better than not seeing family at all. Me in Scotland, husband and kids
> in NJ, sister and nieces in Massachusetts and Tennessee...there are
> foods which aren't worth making in a serving for one.
> And no hugs.

===

Aww I am sorry to hear that. I was thinking of you over Christmas,
wondering if your husband had made it home yet((

On 26/03/2021 14:32, Ophelia wrote:
> On 26/03/2021 12:22, S Viemeister wrote:
>
>> As do I.
>> Thanksgiving and Xmas on Zoom aren't quite the same, but certainly
>> better than not seeing family at all. Me in Scotland, husband and kids
>> in NJ, sister and nieces in Massachusetts and Tennessee...there are
>> foods which aren't worth making in a serving for one.
>> And no hugs.
>
> ===
>
> Â* Aww I am sorry to hear that.Â* I was thinking of you over Christmas,
> wondering if your husband had made it home yet((
>
>
Nope. We Skype a couple of times a day, and the whole family Zooms on
holidays.

On 26/03/2021 14:41, S Viemeister wrote:
> On 26/03/2021 14:32, Ophelia wrote:
>> On 26/03/2021 12:22, S Viemeister wrote:
>>
>>> As do I.
>>> Thanksgiving and Xmas on Zoom aren't quite the same, but certainly
>>> better than not seeing family at all. Me in Scotland, husband and
>>> kids in NJ, sister and nieces in Massachusetts and Tennessee...there
>>> are foods which aren't worth making in a serving for one.
>>> And no hugs.
>>
>> ===
>>
>> Â*Â* Aww I am sorry to hear that.Â* I was thinking of you over Christmas,
>> wondering if your husband had made it home yet((
>>
>>
> Nope. We Skype a couple of times a day, and the whole family Zooms on
> holidays.

At least you have that! I hope you see him soon!!

On Friday, March 26, 2021 at 10:48:29 AM UTC-4, Ophelia wrote:
> On 26/03/2021 14:41, S Viemeister wrote:
> > On 26/03/2021 14:32, Ophelia wrote:
> >> On 26/03/2021 12:22, S Viemeister wrote:
> >>
> >>> As do I.
> >>> Thanksgiving and Xmas on Zoom aren't quite the same, but certainly
> >>> better than not seeing family at all. Me in Scotland, husband and
> >>> kids in NJ, sister and nieces in Massachusetts and Tennessee...there
> >>> are foods which aren't worth making in a serving for one.
> >>> And no hugs.
> >>
> >> ===
> >>
> >> Aww I am sorry to hear that. I was thinking of you over Christmas,
> >> wondering if your husband had made it home yet((
> >>
> >>
> > Nope. We Skype a couple of times a day, and the whole family Zooms on
> > holidays.
>
> At least you have that! I hope you see him soon!!

If you just google it you can probably have it too.
(a free version)

On 26/03/2021 15:20, bruce bowser wrote:
> On Friday, March 26, 2021 at 10:48:29 AM UTC-4, Ophelia wrote:
>> On 26/03/2021 14:41, S Viemeister wrote:
>>> On 26/03/2021 14:32, Ophelia wrote:
>>>> On 26/03/2021 12:22, S Viemeister wrote:
>>>>> As do I.
>>>>> Thanksgiving and Xmas on Zoom aren't quite the same, but certainly
>>>>> better than not seeing family at all. Me in Scotland, husband and
>>>>> kids in NJ, sister and nieces in Massachusetts and Tennessee...there
>>>>> are foods which aren't worth making in a serving for one.
>>>>> And no hugs.
>>>>
>>>> ===
>>>>
>>>> Aww I am sorry to hear that. I was thinking of you over Christmas,
>>>> wondering if your husband had made it home yet((
>>>>
>>> Nope. We Skype a couple of times a day, and the whole family Zooms on
>>> holidays.
>>
>> At least you have that! I hope you see him soon!!
>
> If you just google it you can probably have it too.
> (a free version)
>
???

On 3/26/2021 12:42 PM, heyjoe wrote:
> On Thu, 25 Mar 2021 17:38:01 -0400
> in Message-ID: >
> jmcquown wrote :
>
>> It's on the Betty Crocker website (although I did use an actual old
>> cookbook). Here's the tiny URL:
>>
>> https://tinyurl.com/3ebkn4yd
>>
>> My eyes completely skipped over the 'dry mustard' in the ingredients
>> list. Still tasted great.
>
> Thanks for that.
>
> But . . . not sure I got the right recipe. The tiny url was broken
> (two URLs combined into one). Tried just one of the two
> URLs,<https://www.bettycrocker.com/recipes/sassy-sloppy-joes/d882f3b0-80ef-4d45-b364-cb825417eb79>,
> and found "Sassy Sloppy Joes", but that recipe doesn't list dry mustard
> as an ingredient.
>
> Did I get the same recipe you started with?
>
It wasn't called that in the book but yes, that's about it.

Okay, the book is falling apart so I'm in the process of scanning the
page with the exact recipe. Okay? Oh, so it didn't mention the dry
mustard. So what? That was the recipe I dug up online.

I'm trying to scan a picture of the page from the book to show you the
original recipe. Having some scanning issues.

Jill

On 3/25/2021 8:19 AM, Gary wrote:
> On 3/24/2021 6:13 PM, jmcquown wrote:
>> Sloppy Joes. I've had a hankering for them for about a week. The base
>> recipe comes from an old Betty Crocker cookbook. Difference: the
>> "sauce" doesn't start with ketchup and water. Like my mother in the
>> 1960's, I used a 10.5 oz can of tomato soup cut with a little water.
>> Back in the 60's when Mom made this I doubt the soup was anywhere near
>> as sweet as it is these days. I cut it with a bit of soda and add add
>> seasonings such as dried thyme, cayenne pepper and I increased the "1/8
>> tsp hot sauce" to a couple of good glugs. A little more Worcestershire
>> than is called for, too. Simmering it down until it's still a little
>> "sloppy."
>>
>> Here's another difference. "Traditional" sloppy joes call for soft
>> white Wonder-type hamburger buns. That's all well and good if you're
>> going for nostalgia. I'm not. I like whole wheat buns because they
>> have more texture. I also like them lightly toasted for sloppy joes. As
>> fun as it was as a kid to eat food that was falling out of the bun all
>> over your plate... I'm not a kid anymore. I'd rather the nicely
>> seasoned meat in sauce mostly stay in the bun. Oh, and I plan to top
>> the sandwich (I may even have enough appetite for two) with a finely
>> shredded cheese blend. There's a Tex-Mex blend I particularly like.
>>
>> Jill
>
> For the rare sloppy joes here, I just buy a pack of soft buns, pound of
> ground beef and a can of the original recipe "Manwich" sauce. They make
> a good sauce. The extra chemicals are a bonus.
>
> normally though, I'll make pork bbq sandwiches with the eastern NC
> vinegar sauce and topped with plenty of cole slaw.
>
>
>
>


I typically use Manwich, but I'd like to shake it up if I'm not in a
hurry. Southern vinegar based BBQ is my favorite! Reminds me of my
grandmother's "German style" potato salad (and coleslaw) made with a
vinegar base instead of a mayonnaise base... I still won't eat mayo
based "salads" to this day... they just do not taste the same.

On Friday, March 26, 2021 at 4:57:21 PM UTC-5, Michael Trew wrote:
>
> I typically use Manwich, but I'd like to shake it up if I'm not in a
> hurry. Southern vinegar based BBQ is my favorite! Reminds me of my
> grandmother's "German style" potato salad (and coleslaw) made with a
> vinegar base instead of a mayonnaise base... I still won't eat mayo
> based "salads" to this day... they just do not taste the same.
>
It's great we all have a choice as vinegar based barbecue sauce is ok, but
I'd druther have the tomato based variety. There is a barbecue joint here
that packs and sells their tomato based sauce in grocery stores. Not sweet
or sticky at all, quite savory. It's my go-to sauce and when I do eat any of the
mass produced sauces from the grocery store they are sickly sweet to me.

Definitely not a fan of "German style" potato salad but vinegar based coleslaw
is ok as long as it's not mouth puckering.

On 3/26/2021 5:57 PM, Michael Trew wrote:

>
> I typically use Manwich, but I'd like to shake it up if I'm not in a
> hurry.Â* Southern vinegar based BBQ is my favorite!Â* Reminds me of my
> grandmother's "German style" potato salad (and coleslaw) made with a
> vinegar base instead of a mayonnaise base... I still won't eat mayo
> based "salads" to this day... they just do not taste the same.

I've use Manwich years ago but just for fun, made my own variations with
various tomato sauces, seasoning, cheese, etc. Some better than others
but all have been good.

On Friday, March 26, 2021 at 7:00:20 PM UTC-4, wrote:
> On Friday, March 26, 2021 at 4:57:21 PM UTC-5, Michael Trew wrote:
> >
> > I typically use Manwich, but I'd like to shake it up if I'm not in a
> > hurry. Southern vinegar based BBQ is my favorite! Reminds me of my
> > grandmother's "German style" potato salad (and coleslaw) made with a
> > vinegar base instead of a mayonnaise base... I still won't eat mayo
> > based "salads" to this day... they just do not taste the same.
> >
> It's great we all have a choice as vinegar based barbecue sauce is ok, but
> I'd druther have the tomato based variety. There is a barbecue joint here
> that packs and sells their tomato based sauce in grocery stores. Not sweet
> or sticky at all, quite savory. It's my go-to sauce and when I do eat any of the
> mass produced sauces from the grocery store they are sickly sweet to me.
>
> Definitely not a fan of "German style" potato salad but vinegar based coleslaw
> is ok as long as it's not mouth puckering.

How is that stuff not just sauerkraut?

On Friday, March 26, 2021 at 8:53:56 PM UTC-5, bruce bowser wrote:
>
> On Friday, March 26, 2021 at 7:00:20 PM UTC-4, wrote:
>
> > Definitely not a fan of "German style" potato salad but vinegar based coleslaw
> > is ok as long as it's not mouth puckering.
> >
> How is that stuff not just sauerkraut?
>
Sauerkraut is fermented, coleslaw is eaten freshly made or within a few hours
after preparing.

On 3/26/2021 7:00 PM, wrote:
> On Friday, March 26, 2021 at 4:57:21 PM UTC-5, Michael Trew wrote:
>>
>> I typically use Manwich, but I'd like to shake it up if I'm not in a
>> hurry. Southern vinegar based BBQ is my favorite! Reminds me of my
>> grandmother's "German style" potato salad (and coleslaw) made with a
>> vinegar base instead of a mayonnaise base... I still won't eat mayo
>> based "salads" to this day... they just do not taste the same.
>>
> It's great we all have a choice as vinegar based barbecue sauce is ok, but
> I'd druther have the tomato based variety. There is a barbecue joint here
> that packs and sells their tomato based sauce in grocery stores. Not sweet
> or sticky at all, quite savory. It's my go-to sauce and when I do eat any of the
> mass produced sauces from the grocery store they are sickly sweet to me.
>
> Definitely not a fan of "German style" potato salad but vinegar based coleslaw
> is ok as long as it's not mouth puckering.

I don't like any vinegar base bitter. Really, it might just be one of
those things that you have to grow up with. My issue with most
store-bought BBQ sauce is that excessive sweetness. I ought to try to
make my own tomato based.

On 3/26/2021 10:46 PM, wrote:
> On Friday, March 26, 2021 at 8:53:56 PM UTC-5, bruce bowser wrote:
>>
>> On Friday, March 26, 2021 at 7:00:20 PM UTC-4, wrote:
>>
>>> Definitely not a fan of "German style" potato salad but vinegar based coleslaw
>>> is ok as long as it's not mouth puckering.
>>>
>> How is that stuff not just sauerkraut?
>>
> Sauerkraut is fermented, coleslaw is eaten freshly made or within a few hours
> after preparing.

Sauerkraut is also cabbage. Think anything pickled.

Michael Trew wrote:
> On 3/26/2021 7:00 PM, wrote:
>> On Friday, March 26, 2021 at 4:57:21 PM UTC-5, Michael Trew wrote:
>>>
>>> I typically use Manwich, but I'd like to shake it up if I'm not
>>> in a
>>> hurry. Southern vinegar based BBQ is my favorite! Reminds me of my
>>> grandmother's "German style" potato salad (and coleslaw) made
>>> with a
>>> vinegar base instead of a mayonnaise base... I still won't eat mayo
>>> based "salads" to this day... they just do not taste the same.
>>>
>> It's great we all have a choice as vinegar based barbecue sauce
>> is ok, but
>> I'd druther have the tomato based variety.* There is a barbecue
>> joint here
>> that packs and sells their tomato based sauce in grocery stores.
>> Not sweet
>> or sticky at all, quite savory.* It's my go-to sauce and when I
>> do eat any of the
>> mass produced sauces from the grocery store they are sickly sweet
>> to me.
>>
>> Definitely not a fan of "German style" potato salad but vinegar
>> based coleslaw
>> is ok as long as it's not mouth puckering.
>
> I don't like any vinegar base bitter.* Really, it might just be one
> of those things that you have to grow up with.* My issue with most
> store-bought BBQ sauce is that excessive sweetness.* I ought to try
> to make my own tomato based.

For store bought sauce, stubbs isn't real sweet.

Sheldon Martin wrote:

> On Thu, 25 Mar 2021 10:43:44 -0700 (PDT), "
> > wrote:
>
> > On Thursday, March 25, 2021 at 7:25:22 AM UTC-5, Gary wrote:
> > >
> >> On 3/24/2021 8:13 PM, wrote:
> >> >
> >> > Kielbasa is good sliced and cooked in turnip greens whether
> pre-browned >> > or not and with a skillet of cornbread, too.
> >> >
> >> Isn't that also the one good with onions and green peppers on
> italian >> bread? Love those sandwiches.
> >>
> > You're thinking of Italian sausages. Spicier and a different
> > flavor and texture than kielbasa.
> > >
> >> I store my kielbasa at the grocery store. Always fresh when I'm
> ready to >> use it.
> > >
> > Mine comes in a vacuum sealed package, it's always fresh no matter
> > how long it has been hanging out in the refrigerator.
>
> Not true. They can be refrigerated for a short time, perhaps up to
> two weeks, but otherise they need to be frozen, and that's only good
> up to three months. When you buy that sausage be sure to check the
> sell/use by date. All that type of provisions have a short shelf
> life, bacon should only be frozen up to three months. And they are
> not really vacuum sealed,they only have as much air as possible
> manually pressed out so more can fit into the fridge/freezer. The
> only difference between kielbasa and Italian saw-seege are the herbs
> and spices. Don't load your freezer with either unless you want to
> risk becoming deathly ill, or dying. People die all the time from
> consuming old frozen meats and provisions... always check the dates
> and if not sure toss. Also often those dates are meaningless because
> those products are very often left at room temperature for longer than
> is safe... many stupidmarkets are very lacksidaisical about proper
> food storage. That's why I do my own meat grinding. Anyone who
> doesn't grind their own meat is no kind of cook. For many decades no
> one has gotten sick from Vienna Sausage or SPAM. Lunch today was
> sliced SPAM on Jewish rye bread.
>

Sheldon, ranting again? Properly sealed (commercial) such lasts up to
3 years.

On Saturday, March 27, 2021 at 4:38:34 PM UTC-5, cshenk wrote:
>
> Sheldon Martin wrote:
>
> > On Thu, 25 Mar 2021 10:43:44 -0700 (PDT), "
> > > wrote:
> > >
> > > Mine comes in a vacuum sealed package, it's always fresh no matter
> > > how long it has been hanging out in the refrigerator.
> >
> > Not true. They can be refrigerated for a short time, perhaps up to
> > two weeks, but otherise they need to be frozen, and that's only good
> > up to three months. When you buy that sausage be sure to check the
> > sell/use by date. All that type of provisions have a short shelf
> > life, bacon should only be frozen up to three months. And they are
> > not really vacuum sealed, they only have as much air as possible
> > manually pressed out so more can fit into the fridge/freezer.
> >
Sorry Sheldon, the kielbasa I buy is truly vacuum sealed. Even with the little
tab on the end of the package that says "open here" it's a bitch to open.
Sometimes no matter how much tugging and pulling I do, it will not separate
allowing me to remove the sausage. Then I have to resort to using a steak
knife to gently slit the package.

See that red lettering on this package? It says 'easy open' and it's usually
a tug of war to get that tight, airless package open.

https://i.postimg.cc/DznFyxQZ/Kielbasa.jpg
>
> Sheldon, ranting again? Properly sealed (commercial) such lasts up to
> 3 years.
>
Yes, it does. (If you can get it open, hahahahaaaa!)

cshenk wrote:
> Sheldon Martin wrote:
>
>> On Thu, 25 Mar 2021 10:43:44 -0700 (PDT), "
>> > wrote:
>>
>>> On Thursday, March 25, 2021 at 7:25:22 AM UTC-5, Gary wrote:
>>>>
>>>> On 3/24/2021 8:13 PM, wrote:
>>>>>
>>>>> Kielbasa is good sliced and cooked in turnip greens whether
>> pre-browned >> > or not and with a skillet of cornbread, too.
>>>>>
>>>> Isn't that also the one good with onions and green peppers on
>> italian >> bread? Love those sandwiches.
>>>>
>>> You're thinking of Italian sausages. Spicier and a different
>>> flavor and texture than kielbasa.
>>>>
>>>> I store my kielbasa at the grocery store. Always fresh when I'm
>> ready to >> use it.
>>>>
>>> Mine comes in a vacuum sealed package, it's always fresh no matter
>>> how long it has been hanging out in the refrigerator.
>>
>> Not true. They can be refrigerated for a short time, perhaps up to
>> two weeks, but otherise they need to be frozen, and that's only good
>> up to three months. When you buy that sausage be sure to check the
>> sell/use by date. All that type of provisions have a short shelf
>> life, bacon should only be frozen up to three months. And they are
>> not really vacuum sealed,they only have as much air as possible
>> manually pressed out so more can fit into the fridge/freezer. The
>> only difference between kielbasa and Italian saw-seege are the herbs
>> and spices. Don't load your freezer with either unless you want to
>> risk becoming deathly ill, or dying. People die all the time from
>> consuming old frozen meats and provisions... always check the dates
>> and if not sure toss. Also often those dates are meaningless because
>> those products are very often left at room temperature for longer than
>> is safe... many stupidmarkets are very lacksidaisical about proper
>> food storage. That's why I do my own meat grinding. Anyone who
>> doesn't grind their own meat is no kind of cook. For many decades no
>> one has gotten sick from Vienna Sausage or SPAM. Lunch today was
>> sliced SPAM on Jewish rye bread.
>>
>
> Sheldon, ranting again? Properly sealed (commercial) such lasts up to
> 3 years.
>

The navy only serves jewish food.

Don't you like span on jew bread?

Michael Trew wrote:

> On 3/26/2021 7:00 PM, wrote:
> > On Friday, March 26, 2021 at 4:57:21 PM UTC-5, Michael Trew wrote:
> > >
> > > I typically use Manwich, but I'd like to shake it up if I'm not
> > > in a hurry. Southern vinegar based BBQ is my favorite! Reminds me
> > > of my grandmother's "German style" potato salad (and coleslaw)
> > > made with a vinegar base instead of a mayonnaise base... I still
> > > won't eat mayo based "salads" to this day... they just do not
> > > taste the same.
> > >
> > It's great we all have a choice as vinegar based barbecue sauce is
> > ok, but I'd druther have the tomato based variety. There is a
> > barbecue joint here that packs and sells their tomato based sauce
> > in grocery stores. Not sweet or sticky at all, quite savory. It's
> > my go-to sauce and when I do eat any of the mass produced sauces
> > from the grocery store they are sickly sweet to me.
> >
> > Definitely not a fan of "German style" potato salad but vinegar
> > based coleslaw is ok as long as it's not mouth puckering.
>
> I don't like any vinegar base bitter. Really, it might just be one
> of those things that you have to grow up with. My issue with most
> store-bought BBQ sauce is that excessive sweetness. I ought to try
> to make my own tomato based.

THat my issue with BBQ sauces in general but there are a few I like
when cut with other non-sweet additions.

wrote:

> On Saturday, March 27, 2021 at 4:38:34 PM UTC-5, cshenk wrote:
> >
> > Sheldon Martin wrote:
> >
> > > On Thu, 25 Mar 2021 10:43:44 -0700 (PDT), "
> > > > wrote:
> > > >
> > > > Mine comes in a vacuum sealed package, it's always fresh no
> > > > matter how long it has been hanging out in the refrigerator.
> > >
> > > Not true. They can be refrigerated for a short time, perhaps up
> > > to two weeks, but otherise they need to be frozen, and that's
> > > only good up to three months. When you buy that sausage be sure
> > > to check the sell/use by date. All that type of provisions have a
> > > short shelf life, bacon should only be frozen up to three months.
> > > And they are not really vacuum sealed, they only have as much air
> > > as possible manually pressed out so more can fit into the
> > > fridge/freezer.
> > >
> Sorry Sheldon, the kielbasa I buy is truly vacuum sealed. Even with
> the little tab on the end of the package that says "open here" it's a
> bitch to open. Sometimes no matter how much tugging and pulling I
> do, it will not separate allowing me to remove the sausage. Then I
> have to resort to using a steak knife to gently slit the package.
>
> See that red lettering on this package? It says 'easy open' and it's
> usually a tug of war to get that tight, airless package open.
>
> https://i.postimg.cc/DznFyxQZ/Kielbasa.jpg
> >
> > Sheldon, ranting again? Properly sealed (commercial) such lasts up
> > to 3 years.
> >
> Yes, it does. (If you can get it open, hahahahaaaa!)

LOL, I know the exact one you posted a picture of. Nope, doesn't work
at all as 'easy open' even if not frozen.