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Default spinach dip

stupidly expensive when bought at the deli or commercial
products...

frozen spinach (chop it some more - it's usually not
chopped much), sour cream, knorr vegetable dip mix,
and a can of water chestnuts (chop them up if you want
smaller chunks).

recently we've been making this for a change of pace.

i scoop some into a small bowl and add some hot sauce
for added zing.

not too much cooking going on here lately. i need
to get another pot of beans made so we can freeze some
again.


songbird
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On Saturday, May 8, 2021 at 10:03:21 AM UTC-4, songbird wrote:
> stupidly expensive when bought at the deli or commercial
> products...
>
> frozen spinach (chop it some more - it's usually not
> chopped much), sour cream, knorr vegetable dip mix,
> and a can of water chestnuts (chop them up if you want
> smaller chunks).
>
> recently we've been making this for a change of pace.
>
> i scoop some into a small bowl and add some hot sauce
> for added zing.
>
> not too much cooking going on here lately. i need
> to get another pot of beans made so we can freeze some
> again.


Having spent part of my life in the south west I really like refried beans (blended pinto beans while still hot with bacon grease added with other spicy southwest seasonings).
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On Saturday, May 8, 2021 at 9:03:21 AM UTC-5, songbird wrote:
> stupidly expensive when bought at the deli or commercial
> products...
>
> frozen spinach (chop it some more - it's usually not
> chopped much), sour cream, knorr vegetable dip mix,
> and a can of water chestnuts (chop them up if you want
> smaller chunks).
>
> recently we've been making this for a change of pace.
>
> i scoop some into a small bowl and add some hot sauce
> for added zing.
>

Spinach dip. Spinach, cheese and heavy cream. Neither
"stupidly expensive" nor shitty like that concoction.
>
> songbird
>

--Bryan
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On 2021-05-08 9:45 a.m., songbird wrote:
> stupidly expensive when bought at the deli or commercial
> products...
>
> frozen spinach (chop it some more - it's usually not
> chopped much), sour cream, knorr vegetable dip mix,
> and a can of water chestnuts (chop them up if you want
> smaller chunks).
>
> recently we've been making this for a change of pace.
>
> i scoop some into a small bowl and add some hot sauce
> for added zing.
>
> not too much cooking going on here lately. i need
> to get another pot of beans made so we can freeze some
> again.
>



I saw that stuff for the first time at a party. It was served inside a
hollowed out loaf of dark rye and with the cut out part chopped up into
dipping size pieces. It looked kind of gross so no one was eating it. I
was standing there talking to someone and I tried it. It was good so I
had some more. One of the people I was talking to asked me if it was
good and I said it was delicious. She tried it and went for more. Then
one of the others tried it. It caught on and was consumed within
minutes. It became a very popular party dip.

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On Saturday, May 8, 2021 at 9:55:03 AM UTC-5, Dave Smith wrote:
> On 2021-05-08 9:45 a.m., songbird wrote:
> > stupidly expensive when bought at the deli or commercial
> > products...
> >
> > frozen spinach (chop it some more - it's usually not
> > chopped much), sour cream, knorr vegetable dip mix,
> > and a can of water chestnuts (chop them up if you want
> > smaller chunks).
> >
> > recently we've been making this for a change of pace.
> >
> > i scoop some into a small bowl and add some hot sauce
> > for added zing.
> >
> > not too much cooking going on here lately. i need
> > to get another pot of beans made so we can freeze some
> > again.
> >

> I saw that stuff for the first time at a party. It was served inside a
> hollowed out loaf of dark rye and with the cut out part chopped up into
> dipping size pieces. It looked kind of gross so no one was eating it. I
> was standing there talking to someone and I tried it. It was good so I
> had some more. One of the people I was talking to asked me if it was
> good and I said it was delicious. She tried it and went for more. Then
> one of the others tried it. It caught on and was consumed within
> minutes. It became a very popular party dip.
>

Very popular at key parties.
>

--Bryan


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On Sat, 8 May 2021 07:47:01 -0700 (PDT), bruce bowser
> wrote:

>On Saturday, May 8, 2021 at 10:03:21 AM UTC-4, songbird wrote:
>> stupidly expensive when bought at the deli or commercial
>> products...
>>
>> frozen spinach (chop it some more - it's usually not
>> chopped much), sour cream, knorr vegetable dip mix,
>> and a can of water chestnuts (chop them up if you want
>> smaller chunks).
>>
>> recently we've been making this for a change of pace.
>>
>> i scoop some into a small bowl and add some hot sauce
>> for added zing.
>>
>> not too much cooking going on here lately. i need
>> to get another pot of beans made so we can freeze some
>> again.

>
>Having spent part of my life in the south west I really like
>refried beans (blended pinto beans while still hot with bacon
>grease added with other spicy southwest seasonings).


Bacon flavor ruins refried beans... bacon is not a flavor of the
southwest... unless you're talking southwest Harlem.

I much prefer refried beans made with black beans... simply mash
canned black beans with liquid in the pan used to fry properly
seasoned (s n'p, garlic, cumin) pork chops until the liquid reduces to
your liking... add the chops back briefly to reheat.
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Dave Smith wrote:
....
> I saw that stuff for the first time at a party. It was served inside a
> hollowed out loaf of dark rye and with the cut out part chopped up into
> dipping size pieces. It looked kind of gross so no one was eating it. I
> was standing there talking to someone and I tried it. It was good so I
> had some more. One of the people I was talking to asked me if it was
> good and I said it was delicious. She tried it and went for more. Then
> one of the others tried it. It caught on and was consumed within
> minutes. It became a very popular party dip.


it's a good way to hide spinach for those who don't like
it.

with so much of it made at once i've taken to using it as
my evening meal. about a half cup along with a dozen pita
chips and i'm set, the chips are hearty enough that i can't
eat them quickly and they have a lot of crunch so i feel by
the time i'm done like i've accomplished something.


songbird
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On 2021-05-08 11:30 a.m., songbird wrote:
> Dave Smith wrote:
> ...
>> I saw that stuff for the first time at a party. It was served inside a
>> hollowed out loaf of dark rye and with the cut out part chopped up into
>> dipping size pieces. It looked kind of gross so no one was eating it. I
>> was standing there talking to someone and I tried it. It was good so I
>> had some more. One of the people I was talking to asked me if it was
>> good and I said it was delicious. She tried it and went for more. Then
>> one of the others tried it. It caught on and was consumed within
>> minutes. It became a very popular party dip.

>
> it's a good way to hide spinach for those who don't like
> it.
>
> with so much of it made at once i've taken to using it as
> my evening meal. about a half cup along with a dozen pita
> chips and i'm set, the chips are hearty enough that i can't
> eat them quickly and they have a lot of crunch so i feel by
> the time i'm done like i've accomplished something.
>
>


Spinach is an odd thing. I don't much care for it steamed, and it has to
be just barely wilted before it develops a nasty taste. Yet, it is
delicious in many other forms. I can handle small doses of it raw in a
salad. I love spanakopita and that spinach dip. I love eggs Florentine
and scrambled eggs with spinach and hot sauce.
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On Saturday, May 8, 2021 at 10:31:00 AM UTC-5, songbird wrote:
> Dave Smith wrote:
> ...
> > I saw that stuff for the first time at a party. It was served inside a
> > hollowed out loaf of dark rye and with the cut out part chopped up into
> > dipping size pieces. It looked kind of gross so no one was eating it. I
> > was standing there talking to someone and I tried it. It was good so I
> > had some more. One of the people I was talking to asked me if it was
> > good and I said it was delicious. She tried it and went for more. Then
> > one of the others tried it. It caught on and was consumed within
> > minutes. It became a very popular party dip.

> it's a good way to hide spinach for those who don't like
> it.
>

What a shitty excuse for a person you are. Sneak food you know a
person dislikes into something you're going to serve them. You'd
deserve it if a wino beat off into your mayo jar.
>
>
> songbird
>

--Bryan
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On Saturday, May 8, 2021 at 10:44:16 AM UTC-5, Dave Smith wrote:
> On 2021-05-08 11:30 a.m., songbird wrote:
> > Dave Smith wrote:
> > ...
> >> I saw that stuff for the first time at a party. It was served inside a
> >> hollowed out loaf of dark rye and with the cut out part chopped up into
> >> dipping size pieces. It looked kind of gross so no one was eating it. I
> >> was standing there talking to someone and I tried it. It was good so I
> >> had some more. One of the people I was talking to asked me if it was
> >> good and I said it was delicious. She tried it and went for more. Then
> >> one of the others tried it. It caught on and was consumed within
> >> minutes. It became a very popular party dip.

> >
> > it's a good way to hide spinach for those who don't like
> > it.
> >
> > with so much of it made at once i've taken to using it as
> > my evening meal. about a half cup along with a dozen pita
> > chips and i'm set, the chips are hearty enough that i can't
> > eat them quickly and they have a lot of crunch so i feel by
> > the time i'm done like i've accomplished something.
> >
> >

> Spinach is an odd thing. I don't much care for it steamed, and it has to
> be just barely wilted before it develops a nasty taste. Yet, it is
> delicious in many other forms. I can handle small doses of it raw in a
> salad. I love spanakopita and that spinach dip. I love eggs Florentine
> and scrambled eggs with spinach and hot sauce.
>

No eggs Florentine for you Mister One Foot in the Grave. They're
heart-stoppingly delicious.

--Bryan


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Dave Smith wrote:
....
> Spinach is an odd thing. I don't much care for it steamed, and it has to
> be just barely wilted before it develops a nasty taste. Yet, it is
> delicious in many other forms. I can handle small doses of it raw in a
> salad. I love spanakopita and that spinach dip. I love eggs Florentine
> and scrambled eggs with spinach and hot sauce.


the best way i like it is fresh and not cooked at all
but usually we buy it in a mix with other baby greens.
i'm good with all of those.

one way i got around hating canned spinach was that i
would put a bit of apple cider vinegar on it and that
covered up the metal taste enough that i could tolerate
eating it.

if i'm hungry enough i can eat about anything. one
of the easiest $5 i've made was someone betting me that
i couldn't eat a whole cold slab of firm tofu plain.


songbird
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On 5/8/2021 9:45 AM, songbird wrote:
> stupidly expensive when bought at the deli or commercial
> products...
>
> frozen spinach (chop it some more - it's usually not
> chopped much), sour cream, knorr vegetable dip mix,
> and a can of water chestnuts (chop them up if you want
> smaller chunks).
>
> recently we've been making this for a change of pace.
>
> i scoop some into a small bowl and add some hot sauce
> for added zing.
>
> not too much cooking going on here lately. i need
> to get another pot of beans made so we can freeze some
> again.
>
>
> songbird
>

I much prefer spinach artichoke dip. Thawed and well drained frozen
chopped spinach (I use a collapsible vegetable steamer do drain the
excess liquid well.) It calls for drained canned chopped artichoke
hearts; I buy the canned halved hearts and chop them coarsley. A little
sour cream (or plain yogurt or mayonnaise), a small block of cream
cheese, grated parm or romano. S&P. Combine everything until heated
through. Serve hot in a toasted bread bowl and use the center of the
bread for dipping. This is circa parties from the 1980's but is quite nice.

Or you could skip the bread bowl and eat it with some crackers. The
addition of some hot sauce for your portion sounds fine.

I really like artichoke lemon pesto. It's a snack kind of thing to be
served with crackers or perhaps toast:

2 cans artichoke hearts, drained and rinsed
5 cloves garlic
3 Tbs. capers
1 Tbs. pine nuts (pigolis) or chopped walnuts
2 green onions, white part only, diced
the zest and juice of one fresh lemon
1 c. freshly grated Parmesan cheese
1/4 to 1/2 c. olive oil, as needed

Use a food processor or blender to chop the ingredients, adding the oil
gradually until the mixture reaches desired texture. IMHO, it should
should still be slightly chunky. Store refrigerated in tightly covered
jars. Makes about 4 cups.

Jill



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On 5/8/2021 11:44 AM, Dave Smith wrote:
> On 2021-05-08 11:30 a.m., songbird wrote:
>> Dave Smith wrote:
>> ...
>>> I saw that stuff for the first time at a party.Â* It was served inside a
>>> hollowed out loaf of dark rye and with theÂ* cut out part chopped up into
>>> dipping size pieces.Â* It looked kind of gross so no one was eating it. I
>>> was standing there talking to someone and I tried it.Â* It was good so I
>>> had some more. One of the people I was talking to asked me if it was
>>> good and I said it was delicious. She tried it and went for more. Then
>>> one of the others tried it.Â* It caught on and was consumed within
>>> minutes.Â* It became a very popular party dip.

>>
>> Â*Â* it's a good way to hide spinach for those who don't like
>> it.Â*
>>
>> Â*Â* with so much of it made at once i've taken to using it as
>> my evening meal.Â* about a half cup along with a dozen pita
>> chips and i'm set, the chips are hearty enough that i can't
>> eat them quickly and they have a lot of crunch so i feel by
>> the time i'm done like i've accomplished something.
>>
>>

>
> Spinach is an odd thing. I don't much care for it steamed, and it has to
> be just barely wilted before it develops a nasty taste.Â* Yet, it is
> delicious in many other forms. I can handle small doses of it raw in a
> salad. I love spanakopita and that spinach dip. I love eggs Florentine
> and scrambled eggs with spinach and hot sauce.


We should all know by know I love spinach quiche with feta cheese.

I also like spinach in an omelet with a bit of melted brie. Remind me
to do that again sometime soon.

Jill
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On Saturday, May 8, 2021 at 5:44:16 AM UTC-10, Dave Smith wrote:
> On 2021-05-08 11:30 a.m., songbird wrote:
> > Dave Smith wrote:
> > ...
> >> I saw that stuff for the first time at a party. It was served inside a
> >> hollowed out loaf of dark rye and with the cut out part chopped up into
> >> dipping size pieces. It looked kind of gross so no one was eating it. I
> >> was standing there talking to someone and I tried it. It was good so I
> >> had some more. One of the people I was talking to asked me if it was
> >> good and I said it was delicious. She tried it and went for more. Then
> >> one of the others tried it. It caught on and was consumed within
> >> minutes. It became a very popular party dip.

> >
> > it's a good way to hide spinach for those who don't like
> > it.
> >
> > with so much of it made at once i've taken to using it as
> > my evening meal. about a half cup along with a dozen pita
> > chips and i'm set, the chips are hearty enough that i can't
> > eat them quickly and they have a lot of crunch so i feel by
> > the time i'm done like i've accomplished something.
> >
> >

> Spinach is an odd thing. I don't much care for it steamed, and it has to
> be just barely wilted before it develops a nasty taste. Yet, it is
> delicious in many other forms. I can handle small doses of it raw in a
> salad. I love spanakopita and that spinach dip. I love eggs Florentine
> and scrambled eggs with spinach and hot sauce.


Here's a spinach salad from the Chinese restaurant down the street. The dressing is a fresh squeezed orange with vinegar and sugar. It's pretty awesome.

https://photos.app.goo.gl/kheZQX9rjB9zQCog6
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On Saturday, May 8, 2021 at 10:21:41 AM UTC-5, Sheldon wrote:
>
> Bacon flavor ruins refried beans... bacon is not a flavor of the
> southwest... unless you're talking southwest Harlem.
>

Unless I am greatly mistaken, authentic refried beans are made with lard,
not bacon fat. But there are so many recipes on the internet now using
canola, olive oil, or whatever.
>
> I much prefer refried beans made with black beans... simply mash
> canned black beans with liquid in the pan used to fry properly
> seasoned (s n'p, garlic, cumin) pork chops until the liquid reduces to
> your liking... add the chops back briefly to reheat.
>

That does not sound at all appetizing.


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On Sat, 8 May 2021 11:57:40 -0700 (PDT), dsi1 >
wrote:

>On Saturday, May 8, 2021 at 5:44:16 AM UTC-10, Dave Smith wrote:
>> On 2021-05-08 11:30 a.m., songbird wrote:
>> > Dave Smith wrote:
>> > ...
>> >> I saw that stuff for the first time at a party. It was served inside a
>> >> hollowed out loaf of dark rye and with the cut out part chopped up into
>> >> dipping size pieces. It looked kind of gross so no one was eating it. I
>> >> was standing there talking to someone and I tried it. It was good so I
>> >> had some more. One of the people I was talking to asked me if it was
>> >> good and I said it was delicious. She tried it and went for more. Then
>> >> one of the others tried it. It caught on and was consumed within
>> >> minutes. It became a very popular party dip.
>> >
>> > it's a good way to hide spinach for those who don't like
>> > it.
>> >
>> > with so much of it made at once i've taken to using it as
>> > my evening meal. about a half cup along with a dozen pita
>> > chips and i'm set, the chips are hearty enough that i can't
>> > eat them quickly and they have a lot of crunch so i feel by
>> > the time i'm done like i've accomplished something.
>> >
>> >

>> Spinach is an odd thing. I don't much care for it steamed, and it has to
>> be just barely wilted before it develops a nasty taste. Yet, it is
>> delicious in many other forms. I can handle small doses of it raw in a
>> salad. I love spanakopita and that spinach dip. I love eggs Florentine
>> and scrambled eggs with spinach and hot sauce.

>
>Here's a spinach salad from the Chinese restaurant down the street. The dressing is a fresh squeezed orange with vinegar and sugar. It's pretty awesome.
>
>https://photos.app.goo.gl/kheZQX9rjB9zQCog6


are the walnuts carmelized?
Janet US
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On Sat, 8 May 2021 14:33:31 -0400, jmcquown >
wrote:

snip
>I much prefer spinach artichoke dip. Thawed and well drained frozen
>chopped spinach (I use a collapsible vegetable steamer do drain the
>excess liquid well.) It calls for drained canned chopped artichoke
>hearts; I buy the canned halved hearts and chop them coarsley. A little
>sour cream (or plain yogurt or mayonnaise), a small block of cream
>cheese, grated parm or romano. S&P. Combine everything until heated
>through. Serve hot in a toasted bread bowl and use the center of the
>bread for dipping. This is circa parties from the 1980's but is quite nice.
>
>Or you could skip the bread bowl and eat it with some crackers. The
>addition of some hot sauce for your portion sounds fine.
>
>I really like artichoke lemon pesto. It's a snack kind of thing to be
>served with crackers or perhaps toast:
>
>2 cans artichoke hearts, drained and rinsed
>5 cloves garlic
>3 Tbs. capers
>1 Tbs. pine nuts (pigolis) or chopped walnuts
>2 green onions, white part only, diced
>the zest and juice of one fresh lemon
>1 c. freshly grated Parmesan cheese
>1/4 to 1/2 c. olive oil, as needed
>
>Use a food processor or blender to chop the ingredients, adding the oil
>gradually until the mixture reaches desired texture. IMHO, it should
>should still be slightly chunky. Store refrigerated in tightly covered
>jars. Makes about 4 cups.
>
>Jill


I prefer that spinach/artichoke dip as well.
Why do food items go out of fashion? That is a shame.
Janet US
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songbird wrote:

> stupidly expensive when bought at the deli or commercial
> products...
>
> frozen spinach (chop it some more - it's usually not
> chopped much), sour cream, knorr vegetable dip mix,
> and a can of water chestnuts (chop them up if you want
> smaller chunks).
>
> recently we've been making this for a change of pace.
>
> i scoop some into a small bowl and add some hot sauce
> for added zing.
>
> not too much cooking going on here lately. i need
> to get another pot of beans made so we can freeze some
> again.
>
>
> songbird


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net
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Sheldon Martin wrote:

> On Sat, 8 May 2021 07:47:01 -0700 (PDT), bruce bowser
> > wrote:
>
> > On Saturday, May 8, 2021 at 10:03:21 AM UTC-4, songbird wrote:
> >> stupidly expensive when bought at the deli or commercial
> >> products...
> >>
> >> frozen spinach (chop it some more - it's usually not
> >> chopped much), sour cream, knorr vegetable dip mix,
> >> and a can of water chestnuts (chop them up if you want
> >> smaller chunks).
> >>
> >> recently we've been making this for a change of pace.
> >>
> >> i scoop some into a small bowl and add some hot sauce
> >> for added zing.
> >>
> >> not too much cooking going on here lately. i need
> >> to get another pot of beans made so we can freeze some
> >> again.

> >
> > Having spent part of my life in the south west I really like
> > refried beans (blended pinto beans while still hot with bacon
> > grease added with other spicy southwest seasonings).

>
> Bacon flavor ruins refried beans... bacon is not a flavor of the
> southwest... unless you're talking southwest Harlem.
>
> I much prefer refried beans made with black beans... simply mash
> canned black beans with liquid in the pan used to fry properly
> seasoned (s n'p, garlic, cumin) pork chops until the liquid reduces to
> your liking... add the chops back briefly to reheat.


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net
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songbird wrote:

> Dave Smith wrote:
> ...
> > I saw that stuff for the first time at a party. It was served
> > inside a hollowed out loaf of dark rye and with the cut out part
> > chopped up into dipping size pieces. It looked kind of gross so no
> > one was eating it. I was standing there talking to someone and I
> > tried it. It was good so I had some more. One of the people I was
> > talking to asked me if it was good and I said it was delicious. She
> > tried it and went for more. Then one of the others tried it. It
> > caught on and was consumed within minutes. It became a very
> > popular party dip.

>
> it's a good way to hide spinach for those who don't like
> it.
>
> with so much of it made at once i've taken to using it as
> my evening meal. about a half cup along with a dozen pita
> chips and i'm set, the chips are hearty enough that i can't
> eat them quickly and they have a lot of crunch so i feel by
> the time i'm done like i've accomplished something.
>
>
> songbird


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net


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US Janet wrote:

> On Sat, 8 May 2021 11:57:40 -0700 (PDT), dsi1 >
> wrote:
>
> > On Saturday, May 8, 2021 at 5:44:16 AM UTC-10, Dave Smith wrote:
> >> On 2021-05-08 11:30 a.m., songbird wrote:
> >> > Dave Smith wrote:
> >> > ...
> >> >> I saw that stuff for the first time at a party. It was served

> inside a >> >> hollowed out loaf of dark rye and with the cut out
> part chopped up into >> >> dipping size pieces. It looked kind of
> gross so no one was eating it. I >> >> was standing there talking to
> someone and I tried it. It was good so I >> >> had some more. One of
> the people I was talking to asked me if it was >> >> good and I said
> it was delicious. She tried it and went for more. Then >> >> one of
> the others tried it. It caught on and was consumed within >> >>
> minutes. It became a very popular party dip. >> >
> >> > it's a good way to hide spinach for those who don't like
> >> > it.
> >> >
> >> > with so much of it made at once i've taken to using it as
> >> > my evening meal. about a half cup along with a dozen pita
> >> > chips and i'm set, the chips are hearty enough that i can't
> >> > eat them quickly and they have a lot of crunch so i feel by
> >> > the time i'm done like i've accomplished something.
> >> >
> >> >
> >> Spinach is an odd thing. I don't much care for it steamed, and it

> has to >> be just barely wilted before it develops a nasty taste.
> Yet, it is >> delicious in many other forms. I can handle small doses
> of it raw in a >> salad. I love spanakopita and that spinach dip. I
> love eggs Florentine >> and scrambled eggs with spinach and hot sauce.
> >
> > Here's a spinach salad from the Chinese restaurant down the street.
> > The dressing is a fresh squeezed orange with vinegar and sugar.
> > It's pretty awesome.
> >
> > https://photos.app.goo.gl/kheZQX9rjB9zQCog6

>
> are the walnuts carmelized?
> Janet US


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US Janet wrote:

> On Sat, 8 May 2021 14:33:31 -0400, jmcquown >
> wrote:
>
> snip
> > I much prefer spinach artichoke dip. Thawed and well drained
> > frozen chopped spinach (I use a collapsible vegetable steamer do
> > drain the excess liquid well.) It calls for drained canned chopped
> > artichoke hearts; I buy the canned halved hearts and chop them
> > coarsley. A little sour cream (or plain yogurt or mayonnaise), a
> > small block of cream cheese, grated parm or romano. S&P. Combine
> > everything until heated through. Serve hot in a toasted bread bowl
> > and use the center of the bread for dipping. This is circa parties
> > from the 1980's but is quite nice.
> >
> > Or you could skip the bread bowl and eat it with some crackers.
> > The addition of some hot sauce for your portion sounds fine.
> >
> > I really like artichoke lemon pesto. It's a snack kind of thing to
> > be served with crackers or perhaps toast:
> >
> > 2 cans artichoke hearts, drained and rinsed
> > 5 cloves garlic
> > 3 Tbs. capers
> > 1 Tbs. pine nuts (pigolis) or chopped walnuts
> > 2 green onions, white part only, diced
> > the zest and juice of one fresh lemon
> > 1 c. freshly grated Parmesan cheese
> > 1/4 to 1/2 c. olive oil, as needed
> >
> > Use a food processor or blender to chop the ingredients, adding the
> > oil gradually until the mixture reaches desired texture. IMHO, it
> > should should still be slightly chunky. Store refrigerated in
> > tightly covered jars. Makes about 4 cups.
> >
> > Jill

>
> I prefer that spinach/artichoke dip as well.
> Why do food items go out of fashion? That is a shame.
> Janet US


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songbird wrote:

> stupidly expensive when bought at the deli or commercial
> products...
>
> frozen spinach (chop it some more - it's usually not
> chopped much), sour cream, knorr vegetable dip mix,
> and a can of water chestnuts (chop them up if you want
> smaller chunks).
>
> recently we've been making this for a change of pace.
>
> i scoop some into a small bowl and add some hot sauce
> for added zing.
>
> not too much cooking going on here lately. i need
> to get another pot of beans made so we can freeze some
> again.
>
>
> songbird


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On 5/8/2021 4:02 PM, US Janet wrote:
> On Sat, 8 May 2021 14:33:31 -0400, jmcquown >
> wrote:
>
> snip
>> I much prefer spinach artichoke dip. Thawed and well drained frozen
>> chopped spinach (I use a collapsible vegetable steamer do drain the
>> excess liquid well.) It calls for drained canned chopped artichoke
>> hearts; I buy the canned halved hearts and chop them coarsley. A little
>> sour cream (or plain yogurt or mayonnaise), a small block of cream
>> cheese, grated parm or romano. S&P. Combine everything until heated
>> through. Serve hot in a toasted bread bowl and use the center of the
>> bread for dipping. This is circa parties from the 1980's but is quite nice.
>>
>> Or you could skip the bread bowl and eat it with some crackers. The
>> addition of some hot sauce for your portion sounds fine.
>>

(snipped artichoke lemon pesto recipe)
>> Jill

>
> I prefer that spinach/artichoke dip as well.
> Why do food items go out of fashion? That is a shame.
> Janet US
>

I truly don't think there's any such thing as food going out of fashion.
There are "food fads", of course, but some things will always taste
good. Just because it doesn't show up on a restaurant menu... well
heck, I don't eat out often. I sure don't let what is trendy on some
menu dictate what I eat.

Jill
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On 2021-05-08 6:36 p.m., jmcquown wrote:
> On 5/8/2021 4:02 PM, US Janet wrote:
>
>> I prefer that spinach/artichoke dip as well.
>> Why do food items go out of fashion?Â*Â*Â* That is a shame.
>> Janet US
>>

> I truly don't think there's any such thing as food going out of fashion.
> Â*There are "food fads", of course, but some things will always taste
> good.Â* Just because it doesn't show up on a restaurant menu... well
> heck, I don't eat out often.Â* I sure don't let what is trendy on some
> menu dictate what I eat.
>


I think that things change slowly over time as we gain access to new
ingredients. Take Italian food as an example. We associate it with
pasta, tomatoes and hot peppers, and those things are all imports. The
noodles are supposed to have come from Asia, and tomatoes and hot
peppers came from South America, so they were unknown in Italy until the
1500s. Potatoes are a major part of European diets, and they are another
import from the Americas.

One of my favourite desserts when I was a kid was Junket. I have not
seen that stuff in a grocery store in more than 49 years.


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songbird wrote:

> stupidly expensive when bought at the deli or commercial
> products...
>
> frozen spinach (chop it some more - it's usually not
> chopped much), sour cream, knorr vegetable dip mix,
> and a can of water chestnuts (chop them up if you want
> smaller chunks).
>
> recently we've been making this for a change of pace.
>
> i scoop some into a small bowl and add some hot sauce
> for added zing.
>
> not too much cooking going on here lately. i need
> to get another pot of beans made so we can freeze some
> again.
>
>
> songbird


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Sheldon Martin wrote:

> On Sat, 8 May 2021 07:47:01 -0700 (PDT), bruce bowser
> > wrote:
>
> > On Saturday, May 8, 2021 at 10:03:21 AM UTC-4, songbird wrote:
> >> stupidly expensive when bought at the deli or commercial
> >> products...
> >>
> >> frozen spinach (chop it some more - it's usually not
> >> chopped much), sour cream, knorr vegetable dip mix,
> >> and a can of water chestnuts (chop them up if you want
> >> smaller chunks).
> >>
> >> recently we've been making this for a change of pace.
> >>
> >> i scoop some into a small bowl and add some hot sauce
> >> for added zing.
> >>
> >> not too much cooking going on here lately. i need
> >> to get another pot of beans made so we can freeze some
> >> again.

> >
> > Having spent part of my life in the south west I really like
> > refried beans (blended pinto beans while still hot with bacon
> > grease added with other spicy southwest seasonings).

>
> Bacon flavor ruins refried beans... bacon is not a flavor of the
> southwest... unless you're talking southwest Harlem.
>
> I much prefer refried beans made with black beans... simply mash
> canned black beans with liquid in the pan used to fry properly
> seasoned (s n'p, garlic, cumin) pork chops until the liquid reduces to
> your liking... add the chops back briefly to reheat.


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Dave Smith wrote:

> On 2021-05-08 9:45 a.m., songbird wrote:
> > stupidly expensive when bought at the deli or commercial
> > products...
> >
> > frozen spinach (chop it some more - it's usually not
> > chopped much), sour cream, knorr vegetable dip mix,
> > and a can of water chestnuts (chop them up if you want
> > smaller chunks).
> >
> > recently we've been making this for a change of pace.
> >
> > i scoop some into a small bowl and add some hot sauce
> > for added zing.
> >
> > not too much cooking going on here lately. i need
> > to get another pot of beans made so we can freeze some
> > again.
> >

>
>
> I saw that stuff for the first time at a party. It was served inside
> a hollowed out loaf of dark rye and with the cut out part chopped up
> into dipping size pieces. It looked kind of gross so no one was
> eating it. I was standing there talking to someone and I tried it.
> It was good so I had some more. One of the people I was talking to
> asked me if it was good and I said it was delicious. She tried it and
> went for more. Then one of the others tried it. It caught on and was
> consumed within minutes. It became a very popular party dip.


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Dave Smith wrote:

> On 2021-05-08 11:30 a.m., songbird wrote:
> > Dave Smith wrote:
> > ...
> > > I saw that stuff for the first time at a party. It was served
> > > inside a hollowed out loaf of dark rye and with the cut out part
> > > chopped up into dipping size pieces. It looked kind of gross so
> > > no one was eating it. I was standing there talking to someone and
> > > I tried it. It was good so I had some more. One of the people I
> > > was talking to asked me if it was good and I said it was
> > > delicious. She tried it and went for more. Then one of the others
> > > tried it. It caught on and was consumed within minutes. It
> > > became a very popular party dip.

> >
> > it's a good way to hide spinach for those who don't like
> > it.
> >
> > with so much of it made at once i've taken to using it as
> > my evening meal. about a half cup along with a dozen pita
> > chips and i'm set, the chips are hearty enough that i can't
> > eat them quickly and they have a lot of crunch so i feel by
> > the time i'm done like i've accomplished something.
> >
> >

>
> Spinach is an odd thing. I don't much care for it steamed, and it has
> to be just barely wilted before it develops a nasty taste. Yet, it
> is delicious in many other forms. I can handle small doses of it raw
> in a salad. I love spanakopita and that spinach dip. I love eggs
> Florentine and scrambled eggs with spinach and hot sauce.


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jmcquown wrote:

> On 5/8/2021 11:44 AM, Dave Smith wrote:
> > On 2021-05-08 11:30 a.m., songbird wrote:
> > > Dave Smith wrote:
> > > ...
> > > > I saw that stuff for the first time at a party.Â* It was served
> > > > inside a hollowed out loaf of dark rye and with theÂ* cut out
> > > > part chopped up into dipping size pieces.Â* It looked kind of
> > > > gross so no one was eating it. I was standing there talking to
> > > > someone and I tried it.Â* It was good so I had some more. One of
> > > > the people I was talking to asked me if it was good and I said
> > > > it was delicious. She tried it and went for more. Then one of
> > > > the others tried it.Â* It caught on and was consumed within
> > > > minutes.Â* It became a very popular party dip.
> > >
> > > Â*Â* it's a good way to hide spinach for those who don't like
> > > it.Â*
> > >
> > > Â*Â* with so much of it made at once i've taken to using it as
> > > my evening meal.Â* about a half cup along with a dozen pita
> > > chips and i'm set, the chips are hearty enough that i can't
> > > eat them quickly and they have a lot of crunch so i feel by
> > > the time i'm done like i've accomplished something.
> > >
> > >

> >
> > Spinach is an odd thing. I don't much care for it steamed, and it
> > has to be just barely wilted before it develops a nasty taste.Â*
> > Yet, it is delicious in many other forms. I can handle small doses
> > of it raw in a salad. I love spanakopita and that spinach dip. I
> > love eggs Florentine and scrambled eggs with spinach and hot sauce.

>
> We should all know by know I love spinach quiche with feta cheese.
>
> I also like spinach in an omelet with a bit of melted brie. Remind
> me to do that again sometime soon.
>
> Jill


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US Janet wrote:

> On Sat, 8 May 2021 14:33:31 -0400, jmcquown >
> wrote:
>
> snip
> > I much prefer spinach artichoke dip. Thawed and well drained
> > frozen chopped spinach (I use a collapsible vegetable steamer do
> > drain the excess liquid well.) It calls for drained canned chopped
> > artichoke hearts; I buy the canned halved hearts and chop them
> > coarsley. A little sour cream (or plain yogurt or mayonnaise), a
> > small block of cream cheese, grated parm or romano. S&P. Combine
> > everything until heated through. Serve hot in a toasted bread bowl
> > and use the center of the bread for dipping. This is circa parties
> > from the 1980's but is quite nice.
> >
> > Or you could skip the bread bowl and eat it with some crackers.
> > The addition of some hot sauce for your portion sounds fine.
> >
> > I really like artichoke lemon pesto. It's a snack kind of thing to
> > be served with crackers or perhaps toast:
> >
> > 2 cans artichoke hearts, drained and rinsed
> > 5 cloves garlic
> > 3 Tbs. capers
> > 1 Tbs. pine nuts (pigolis) or chopped walnuts
> > 2 green onions, white part only, diced
> > the zest and juice of one fresh lemon
> > 1 c. freshly grated Parmesan cheese
> > 1/4 to 1/2 c. olive oil, as needed
> >
> > Use a food processor or blender to chop the ingredients, adding the
> > oil gradually until the mixture reaches desired texture. IMHO, it
> > should should still be slightly chunky. Store refrigerated in
> > tightly covered jars. Makes about 4 cups.
> >
> > Jill

>
> I prefer that spinach/artichoke dip as well.
> Why do food items go out of fashion? That is a shame.
> Janet US


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On Saturday, May 8, 2021 at 2:41:44 PM UTC-5, wrote:
> On Saturday, May 8, 2021 at 10:21:41 AM UTC-5, Sheldon wrote:
> >
> > Bacon flavor ruins refried beans... bacon is not a flavor of the
> > southwest... unless you're talking southwest Harlem.
> >

> Unless I am greatly mistaken, authentic refried beans are made with lard,
> not bacon fat. But there are so many recipes on the internet now using
> canola, olive oil, or whatever.
>

Sheldon was correct. Bacon flavor ruins refried beans. I find Canola to
be nasty, and olive oil also ruins refried beans. Beef fat is fine, and I
often have that from the cut off fat from the steak I always render to fry
the steak in. If there's no meat involved, nice neutral oil like peanut or
sunflower works fine for refried beans.
> >
> > I much prefer refried beans made with black beans... simply mash
> > canned black beans with liquid in the pan used to fry properly
> > seasoned (s n'p, garlic, cumin) pork chops until the liquid reduces to
> > your liking... add the chops back briefly to reheat.
> >

> That does not sound at all appetizing.
>

The garlic and cumin aren't my thing, but if you pour off the oil, minus
the flour crunchies, it makes a great oil for adding to the pureed black
beans. Hand mashing black beans doesn't happen here. They go in
the blender. Canned ones are fine, but I bought a lot of dried black
beans sometime back, so I make them in the pressure cooker. Well
pureed and fried black beans are great. Personally, I don't really like
the texture of whole black beans, or even hand mashed ones. They're
tough little buggers, and well suited to disintegration via blender before
frying.
>

--Bryan
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On Saturday, May 8, 2021 at 9:58:30 AM UTC-10, US Janet wrote:
> On Sat, 8 May 2021 11:57:40 -0700 (PDT), dsi1 >
> wrote:
> >On Saturday, May 8, 2021 at 5:44:16 AM UTC-10, Dave Smith wrote:
> >> On 2021-05-08 11:30 a.m., songbird wrote:
> >> > Dave Smith wrote:
> >> > ...
> >> >> I saw that stuff for the first time at a party. It was served inside a
> >> >> hollowed out loaf of dark rye and with the cut out part chopped up into
> >> >> dipping size pieces. It looked kind of gross so no one was eating it. I
> >> >> was standing there talking to someone and I tried it. It was good so I
> >> >> had some more. One of the people I was talking to asked me if it was
> >> >> good and I said it was delicious. She tried it and went for more. Then
> >> >> one of the others tried it. It caught on and was consumed within
> >> >> minutes. It became a very popular party dip.
> >> >
> >> > it's a good way to hide spinach for those who don't like
> >> > it.
> >> >
> >> > with so much of it made at once i've taken to using it as
> >> > my evening meal. about a half cup along with a dozen pita
> >> > chips and i'm set, the chips are hearty enough that i can't
> >> > eat them quickly and they have a lot of crunch so i feel by
> >> > the time i'm done like i've accomplished something.
> >> >
> >> >
> >> Spinach is an odd thing. I don't much care for it steamed, and it has to
> >> be just barely wilted before it develops a nasty taste. Yet, it is
> >> delicious in many other forms. I can handle small doses of it raw in a
> >> salad. I love spanakopita and that spinach dip. I love eggs Florentine
> >> and scrambled eggs with spinach and hot sauce.

> >
> >Here's a spinach salad from the Chinese restaurant down the street. The dressing is a fresh squeezed orange with vinegar and sugar. It's pretty awesome.
> >
> >https://photos.app.goo.gl/kheZQX9rjB9zQCog6

> are the walnuts carmelized?
> Janet US


They are honey walnuts. They are walnuts boiled in a sugar syrup and dried. Typically, you'd see them in honey walnut shrimp. Honey walnut shrimp is fried shrimp with a dressing made of mayo, honey, and condensed milk. It's a sweet dish!
https://walnuts.org/recipe/crispy-honey-walnut-shrimp/
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On Saturday, May 8, 2021 at 6:45:32 PM UTC-5, songbird wrote:
> Dave Smith wrote:
> ...
> > Spinach is an odd thing. I don't much care for it steamed, and it has to
> > be just barely wilted before it develops a nasty taste. Yet, it is
> > delicious in many other forms. I can handle small doses of it raw in a
> > salad. I love spanakopita and that spinach dip. I love eggs Florentine
> > and scrambled eggs with spinach and hot sauce.

> the best way i like it is fresh and not cooked at all
> but usually we buy it in a mix with other baby greens.
> i'm good with all of those.
>
> one way i got around hating canned spinach was that i
> would put a bit of apple cider vinegar on it and that
> covered up the metal taste enough that i could tolerate
> eating it.
>
> if i'm hungry enough i can eat about anything.
>

One would have to be hungry enough to "eat about anything" to eat
canned spinach, no matter what you did to it. Canned spinach
should not even exist outside Popeye cartoons.
>
> songbird
>

--Bryan
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US Janet wrote:
> On Sat, 8 May 2021 14:33:31 -0400, jmcquown >
> wrote:
>
> snip
>>I much prefer spinach artichoke dip. Thawed and well drained frozen
>>chopped spinach (I use a collapsible vegetable steamer do drain the
>>excess liquid well.) It calls for drained canned chopped artichoke
>>hearts; I buy the canned halved hearts and chop them coarsley. A little
>>sour cream (or plain yogurt or mayonnaise), a small block of cream
>>cheese, grated parm or romano. S&P. Combine everything until heated
>>through. Serve hot in a toasted bread bowl and use the center of the
>>bread for dipping. This is circa parties from the 1980's but is quite nice.
>>
>>Or you could skip the bread bowl and eat it with some crackers. The
>>addition of some hot sauce for your portion sounds fine.
>>
>>I really like artichoke lemon pesto. It's a snack kind of thing to be
>>served with crackers or perhaps toast:
>>
>>2 cans artichoke hearts, drained and rinsed
>>5 cloves garlic
>>3 Tbs. capers
>>1 Tbs. pine nuts (pigolis) or chopped walnuts
>>2 green onions, white part only, diced
>>the zest and juice of one fresh lemon
>>1 c. freshly grated Parmesan cheese
>>1/4 to 1/2 c. olive oil, as needed
>>
>>Use a food processor or blender to chop the ingredients, adding the oil
>>gradually until the mixture reaches desired texture. IMHO, it should
>>should still be slightly chunky. Store refrigerated in tightly covered
>>jars. Makes about 4 cups.
>>
>>Jill

>
> I prefer that spinach/artichoke dip as well.
> Why do food items go out of fashion? That is a shame.
> Janet US


the spinach dip recipe also originally called for
parmesian cheese, but i'm very glad to not have it in
there as i think the dip with the seasoning mix is
plenty enough and with the cheese would probably be
more salty and heavier than i'd like. also if i were
making the spinach dip for myself i'd probably try
half whole milk yogurt and half sour cream to lighten
it up even more. i like that it is light and not
heavy. i also like that it is eaten cold.


songbird


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Dave Smith wrote:
....
> One of my favourite desserts when I was a kid was Junket. I have not
> seen that stuff in a grocery store in more than 49 years.


i liked those nougats will little bits of different flavored
jelly in them. i'm pretty sure those are still at the store
but i'd have to actually go find them and i rather hate to
shop.


songbird
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On Sat, 8 May 2021 16:51:38 -0700 (PDT), dsi1 >
wrote:

>On Saturday, May 8, 2021 at 9:58:30 AM UTC-10, US Janet wrote:
>> On Sat, 8 May 2021 11:57:40 -0700 (PDT), dsi1 >
>> wrote:
>> >On Saturday, May 8, 2021 at 5:44:16 AM UTC-10, Dave Smith wrote:
>> >> On 2021-05-08 11:30 a.m., songbird wrote:
>> >> > Dave Smith wrote:
>> >> > ...
>> >> >> I saw that stuff for the first time at a party. It was served inside a
>> >> >> hollowed out loaf of dark rye and with the cut out part chopped up into
>> >> >> dipping size pieces. It looked kind of gross so no one was eating it. I
>> >> >> was standing there talking to someone and I tried it. It was good so I
>> >> >> had some more. One of the people I was talking to asked me if it was
>> >> >> good and I said it was delicious. She tried it and went for more. Then
>> >> >> one of the others tried it. It caught on and was consumed within
>> >> >> minutes. It became a very popular party dip.
>> >> >
>> >> > it's a good way to hide spinach for those who don't like
>> >> > it.
>> >> >
>> >> > with so much of it made at once i've taken to using it as
>> >> > my evening meal. about a half cup along with a dozen pita
>> >> > chips and i'm set, the chips are hearty enough that i can't
>> >> > eat them quickly and they have a lot of crunch so i feel by
>> >> > the time i'm done like i've accomplished something.
>> >> >
>> >> >
>> >> Spinach is an odd thing. I don't much care for it steamed, and it has to
>> >> be just barely wilted before it develops a nasty taste. Yet, it is
>> >> delicious in many other forms. I can handle small doses of it raw in a
>> >> salad. I love spanakopita and that spinach dip. I love eggs Florentine
>> >> and scrambled eggs with spinach and hot sauce.
>> >
>> >Here's a spinach salad from the Chinese restaurant down the street. The dressing is a fresh squeezed orange with vinegar and sugar. It's pretty awesome.
>> >
>> >https://photos.app.goo.gl/kheZQX9rjB9zQCog6

>> are the walnuts carmelized?
>> Janet US

>
>They are honey walnuts. They are walnuts boiled in a sugar syrup and dried. Typically, you'd see them in honey walnut shrimp. Honey walnut shrimp is fried shrimp with a dressing made of mayo, honey, and condensed milk. It's a sweet dish!
>https://walnuts.org/recipe/crispy-honey-walnut-shrimp/


thanks. that salad lwith the walnuts wouldd be very tasty
Janet US
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On Sunday, May 9, 2021 at 1:42:26 AM UTC-4, US Janet wrote:
> On Sat, 8 May 2021 16:51:38 -0700 (PDT), dsi1 >
> wrote:
>
> >On Saturday, May 8, 2021 at 9:58:30 AM UTC-10, US Janet wrote:
> >> On Sat, 8 May 2021 11:57:40 -0700 (PDT), dsi1 >
> >> wrote:
> >> >On Saturday, May 8, 2021 at 5:44:16 AM UTC-10, Dave Smith wrote:
> >> >> On 2021-05-08 11:30 a.m., songbird wrote:
> >> >> > Dave Smith wrote:
> >> >> > ...
> >> >> >> I saw that stuff for the first time at a party. It was served inside a
> >> >> >> hollowed out loaf of dark rye and with the cut out part chopped up into
> >> >> >> dipping size pieces. It looked kind of gross so no one was eating it. I
> >> >> >> was standing there talking to someone and I tried it. It was good so I
> >> >> >> had some more. One of the people I was talking to asked me if it was
> >> >> >> good and I said it was delicious. She tried it and went for more. Then
> >> >> >> one of the others tried it. It caught on and was consumed within
> >> >> >> minutes. It became a very popular party dip.
> >> >> >
> >> >> > it's a good way to hide spinach for those who don't like
> >> >> > it.
> >> >> >
> >> >> > with so much of it made at once i've taken to using it as
> >> >> > my evening meal. about a half cup along with a dozen pita
> >> >> > chips and i'm set, the chips are hearty enough that i can't
> >> >> > eat them quickly and they have a lot of crunch so i feel by
> >> >> > the time i'm done like i've accomplished something.
> >> >> >
> >> >> >
> >> >> Spinach is an odd thing. I don't much care for it steamed, and it has to
> >> >> be just barely wilted before it develops a nasty taste. Yet, it is
> >> >> delicious in many other forms. I can handle small doses of it raw in a
> >> >> salad. I love spanakopita and that spinach dip. I love eggs Florentine
> >> >> and scrambled eggs with spinach and hot sauce.
> >> >
> >> >Here's a spinach salad from the Chinese restaurant down the street. The dressing is a fresh squeezed orange with vinegar and sugar. It's pretty awesome.
> >> >
> >> >https://photos.app.goo.gl/kheZQX9rjB9zQCog6
> >> are the walnuts carmelized?
> >> Janet US

> >
> >They are honey walnuts. They are walnuts boiled in a sugar syrup and dried. Typically, you'd see them in honey walnut shrimp. Honey walnut shrimp is fried shrimp with a dressing made of mayo, honey, and condensed milk. It's a sweet dish!
> >https://walnuts.org/recipe/crispy-honey-walnut-shrimp/

> thanks. that salad lwith the walnuts wouldd be very tasty


I've always like stuff like that and cashews separate from other foods, except when peanut butter is with chocolate. And even then, that's only Reese's. I don't like any other kind of peanut butter chocolate combo.
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On 08/05/2021 17:12, songbird wrote:
> Dave Smith wrote:
> ...
>> Spinach is an odd thing. I don't much care for it steamed, and it has to
>> be just barely wilted before it develops a nasty taste. Yet, it is
>> delicious in many other forms. I can handle small doses of it raw in a
>> salad. I love spanakopita and that spinach dip. I love eggs Florentine
>> and scrambled eggs with spinach and hot sauce.

>
> the best way i like it is fresh and not cooked at all
> but usually we buy it in a mix with other baby greens.
> i'm good with all of those.
>
> one way i got around hating canned spinach was that i
> would put a bit of apple cider vinegar on it and that
> covered up the metal taste enough that i could tolerate
> eating it.
>
> if i'm hungry enough i can eat about anything. one
> of the easiest $5 i've made was someone betting me that
> i couldn't eat a whole cold slab of firm tofu plain.
>
>
> songbird
>


===

<g> you did????

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On Saturday, May 8, 2021 at 11:21:41 AM UTC-4, Sheldon wrote:
> On Sat, 8 May 2021 07:47:01 -0700 (PDT), bruce bowser
> > wrote:
>
> >On Saturday, May 8, 2021 at 10:03:21 AM UTC-4, songbird wrote:
> >> stupidly expensive when bought at the deli or commercial
> >> products...
> >>
> >> frozen spinach (chop it some more - it's usually not
> >> chopped much), sour cream, knorr vegetable dip mix,
> >> and a can of water chestnuts (chop them up if you want
> >> smaller chunks).
> >>
> >> recently we've been making this for a change of pace.
> >>
> >> i scoop some into a small bowl and add some hot sauce
> >> for added zing.
> >>
> >> not too much cooking going on here lately. i need
> >> to get another pot of beans made so we can freeze some
> >> again.

> >
> >Having spent part of my life in the south west I really like
> >refried beans (blended pinto beans while still hot with bacon
> >grease added with other spicy southwest seasonings).

> Bacon flavor ruins refried beans... bacon is not a flavor of the
> southwest... unless you're talking southwest Harlem.


Or Columbia. The southwest could mean all of South America. Thst's a mighty big territory to be hating bacon.
---------------------
Colombian Style Beans with Bacon
-- https://www.unacolombianaencaliforni...ns-with-bacon/
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