On Wed, 19 May 2021 10:32:34 +0100, Janet > wrote:

>In article >,
says...
>
> Jill wrote
>
>> >When I make broccoli soup I include the stems (peeled and sliced). The
>> >tough ends and peels go into the garbage disposal. Ditto the green
>> >cauliflower stems and the stem and tough outer leaves of cabbage.
>> >
>> >Jill
>>
>> I'm going to have to try broccoli soup again some day. I tried once
>> and the broccoli seemed so strong.
>>
> I save that hard rind from a wedge of parmesan cheese to simmer in
>the pot when making a cauliflower or broccoli soup.
>
>
> Janet UK

competting strong tastes
Janet US

On Tuesday, May 18, 2021 at 9:04:34 PM UTC-4, wrote:
> On 5/17/2021 7:26 AM, Gary wrote:
> > On 5/16/2021 9:09 PM, Arnie wrote:
> >> On Sun, 16 May 2021 18:47:32 -0400, Dave Smith
> >> > wrote:
> >>
> >>> On 2021-05-16 5:35 p.m., US Janet wrote:
> >>>>
> >>>> I asked because I was astonished to sometimes see TV chefs toss the
> >>>> entire stem of the broccoli or specifiy to only use the green or white
> >>>> of green onions and toss the rest away.
> >>>>
> >>>>
> >>>
> >>> My wife gets a little upset once in a while when I make chicken, tuna or
> >>> salmon salad and use only the white part of a green onion. The reason I
> >>> do that is because I figure that I have enough and don't want to
> >>> overpower the salad with the onion. If I was making more I would use
> >>> more of it, right up almost to the top.
> >>
> >> Maybe you can make chicken 2 days in a row. The first day it's called
> >> white-onion chicken and the second day it's called green-onion
> >> chicken. No more upset wife.
> >
> > He'd probably be better off just ditching the complaining wife. heheheh
>
> Feeding the troll again, I see.

If the wife is dolled up enough, she can complain all she wants ! ! !

On Wed, 19 May 2021 11:50:58 -0700 (PDT), bruce bowser
> wrote:

>On Tuesday, May 18, 2021 at 9:04:34 PM UTC-4, wrote:
>> On 5/17/2021 7:26 AM, Gary wrote:
>> > On 5/16/2021 9:09 PM, Arnie wrote:
>> >> On Sun, 16 May 2021 18:47:32 -0400, Dave Smith
>> >> > wrote:
>> >>
>> >>> On 2021-05-16 5:35 p.m., US Janet wrote:
>> >>>>
>> >>>> I asked because I was astonished to sometimes see TV chefs toss the
>> >>>> entire stem of the broccoli or specifiy to only use the green or white
>> >>>> of green onions and toss the rest away.
>> >>>>
>> >>>>
>> >>>
>> >>> My wife gets a little upset once in a while when I make chicken, tuna or
>> >>> salmon salad and use only the white part of a green onion. The reason I
>> >>> do that is because I figure that I have enough and don't want to
>> >>> overpower the salad with the onion. If I was making more I would use
>> >>> more of it, right up almost to the top.
>> >>
>> >> Maybe you can make chicken 2 days in a row. The first day it's called
>> >> white-onion chicken and the second day it's called green-onion
>> >> chicken. No more upset wife.
>> >
>> > He'd probably be better off just ditching the complaining wife. heheheh
>>
>> Feeding the troll again, I see.
>
>If the wife is dolled up enough, she can complain all she wants ! ! !
Ask them, theyre here. "You can stop saying that now. Thank you."

On Wed, 19 May 2021 09:40:54 -0600, US Janet >
wrote:

>On Wed, 19 May 2021 10:32:34 +0100, Janet > wrote:
>
>>In article >,
says...
>>
>> Jill wrote
>>
>>> >When I make broccoli soup I include the stems (peeled and sliced). The
>>> >tough ends and peels go into the garbage disposal. Ditto the green
>>> >cauliflower stems and the stem and tough outer leaves of cabbage.
>>> >
>>> >Jill
>>>
>>> I'm going to have to try broccoli soup again some day. I tried once
>>> and the broccoli seemed so strong.
>>>
>> I save that hard rind from a wedge of parmesan cheese to simmer in
>>the pot when making a cauliflower or broccoli soup.
>>
>>
>> Janet UK
>
>competting strong tastes
>Janet US
Ask them, theyre here. "You can stop saying that now. Thank you."

On Wed, 19 May 2021 11:37:29 -0400, Dave Smith
> wrote:

>On 2021-05-18 11:05 p.m., US Janet wrote:
>> On Tue, 18 May 2021 19:59:02 -0400, jmcquown >
>> wrote:
>
>> I'm going to have to try broccoli soup again some day. I tried once
>> and the broccoli seemed so strong.
>
>I had it once and it was pretty good, but the next time I had it the
>taste of overcooked broccoli was just too much.
>
Ask them, theyre here. "You can stop saying that now. Thank you."

On Wed, 19 May 2021 11:19:46 -0400, Josie MacDaddy
> wrote:

>On 5/19/2021 7:52 AM, Gary wrote:
>> On 5/18/2021 9:04 PM, jmcquown wrote:
>>> On 5/17/2021 7:26 AM, Gary wrote:
>>>> On 5/16/2021 9:09 PM, Arnie wrote:
>>>>> On Sun, 16 May 2021 18:47:32 -0400, Dave Smith
>>>>> > wrote:
>>>>>
>>>>>> On 2021-05-16 5:35 p.m., US Janet wrote:
>>>>>>>
>>>>>>> I asked because I was astonished to sometimes see TV chefs toss the
>>>>>>> entire stem of the broccoli or specifiy to only use the green or
>>>>>>> white
>>>>>>> of green onions and toss the rest away.
>>>>>>>
>>>>>>>
>>>>>>
>>>>>> My wife gets a little upset once in a while when I make chicken,
>>>>>> tuna or
>>>>>> salmon salad and use only the white part of a green onion. The
>>>>>> reason I
>>>>>> do that is because I figure that I have enough and don't want to
>>>>>> overpower the salad with the onion. If I was making more I would use
>>>>>> more of it, right up almost to the top.
>>>>>
>>>>> Maybe you can make chicken 2 days in a row. The first day it's called
>>>>> white-onion chicken and the second day it's called green-onion
>>>>> chicken. No more upset wife.
>>>>
>>>> He'd probably be better off just ditching the complaining wife. heheheh
>>>>
>>>>
>>> Feeding the troll again, I see.
>>
>> I talk to you, don't I?
>> Not calling you a troll but all posters here are real people. I talk to
>> everyone/anyone when I care to.
>>
>>
>Jill has it in her head that she's the RFC moderator, while in fact
>she's a clueless ****.
Ask them, theyre here. "You can stop saying that now. Thank you."

On 5/19/2021 2:50 PM, bruce bowser wrote:
> On Tuesday, May 18, 2021 at 9:04:34 PM UTC-4, wrote:
>> On 5/17/2021 7:26 AM, Gary wrote:
>>> On 5/16/2021 9:09 PM, Arnie wrote:
>>>> On Sun, 16 May 2021 18:47:32 -0400, Dave Smith
>>>> > wrote:
>>>>
>>>>> On 2021-05-16 5:35 p.m., US Janet wrote:
>>>>>>
>>>>>> I asked because I was astonished to sometimes see TV chefs toss the
>>>>>> entire stem of the broccoli or specifiy to only use the green or white
>>>>>> of green onions and toss the rest away.
>>>>>>
>>>>>>
>>>>>
>>>>> My wife gets a little upset once in a while when I make chicken, tuna or
>>>>> salmon salad and use only the white part of a green onion. The reason I
>>>>> do that is because I figure that I have enough and don't want to
>>>>> overpower the salad with the onion. If I was making more I would use
>>>>> more of it, right up almost to the top.
>>>>
>>>> Maybe you can make chicken 2 days in a row. The first day it's called
>>>> white-onion chicken and the second day it's called green-onion
>>>> chicken. No more upset wife.
>>>
>>> He'd probably be better off just ditching the complaining wife. heheheh
>>
>> Feeding the troll again, I see.
>
> If the wife is dolled up enough, she can complain all she wants ! ! !
>

Careful, too dolled up looks like a $10 hooker.

On Wed, 19 May 2021 07:52:31 -0400, Gary > wrote:

>On 5/18/2021 9:04 PM, jmcquown wrote:
>> On 5/17/2021 7:26 AM, Gary wrote:
>>> On 5/16/2021 9:09 PM, Arnie wrote:
>>>> On Sun, 16 May 2021 18:47:32 -0400, Dave Smith
>>>> > wrote:
>>>>
>>>>> On 2021-05-16 5:35 p.m., US Janet wrote:
>>>>>>
>>>>>> I asked because I was astonished to sometimes see TV chefs toss the
>>>>>> entire stem of the broccoli or specifiy to only use the green or white
>>>>>> of green onions and toss the rest away.
>>>>>>
>>>>>>
>>>>>
>>>>> My wife gets a little upset once in a while when I make chicken,
>>>>> tuna or
>>>>> salmon salad and use only the white part of a green onion. The reason I
>>>>> do that is because I figure that I have enough and don't want to
>>>>> overpower the salad with the onion. If I was making more I would use
>>>>> more of it, right up almost to the top.
>>>>
>>>> Maybe you can make chicken 2 days in a row. The first day it's called
>>>> white-onion chicken and the second day it's called green-onion
>>>> chicken. No more upset wife.
>>>
>>> He'd probably be better off just ditching the complaining wife. heheheh
>>>
>>>
>> Feeding the troll again, I see.
>
>I talk to you, don't I?
>Not calling you a troll but all posters here are real people. I talk to
>everyone/anyone when I care to.
>
>
>
>
Ask them, theyre here. "You can stop saying that now. Thank you."

On Wed, 19 May 2021 10:32:34 +0100, Janet > wrote:

>In article >,
says...
>
> Jill wrote
>
>> >When I make broccoli soup I include the stems (peeled and sliced). The
>> >tough ends and peels go into the garbage disposal. Ditto the green
>> >cauliflower stems and the stem and tough outer leaves of cabbage.
>> >
>> >Jill
>>
>> I'm going to have to try broccoli soup again some day. I tried once
>> and the broccoli seemed so strong.
>>
> I save that hard rind from a wedge of parmesan cheese to simmer in
>the pot when making a cauliflower or broccoli soup.
>
>
> Janet UK
Ask them, theyre here. "You can stop saying that now. Thank you."

On Wed, 19 May 2021 15:41:57 -0400, Heywood > wrote:

>On 5/19/2021 2:50 PM, bruce bowser wrote:
>> On Tuesday, May 18, 2021 at 9:04:34 PM UTC-4, wrote:
>>> On 5/17/2021 7:26 AM, Gary wrote:
>>>> On 5/16/2021 9:09 PM, Arnie wrote:
>>>>> On Sun, 16 May 2021 18:47:32 -0400, Dave Smith
>>>>> > wrote:
>>>>>
>>>>>> On 2021-05-16 5:35 p.m., US Janet wrote:
>>>>>>>
>>>>>>> I asked because I was astonished to sometimes see TV chefs toss the
>>>>>>> entire stem of the broccoli or specifiy to only use the green or white
>>>>>>> of green onions and toss the rest away.
>>>>>>>
>>>>>>>
>>>>>>
>>>>>> My wife gets a little upset once in a while when I make chicken, tuna or
>>>>>> salmon salad and use only the white part of a green onion. The reason I
>>>>>> do that is because I figure that I have enough and don't want to
>>>>>> overpower the salad with the onion. If I was making more I would use
>>>>>> more of it, right up almost to the top.
>>>>>
>>>>> Maybe you can make chicken 2 days in a row. The first day it's called
>>>>> white-onion chicken and the second day it's called green-onion
>>>>> chicken. No more upset wife.
>>>>
>>>> He'd probably be better off just ditching the complaining wife. heheheh
>>>
>>> Feeding the troll again, I see.
>>
>> If the wife is dolled up enough, she can complain all she wants ! ! !
>>
>
>Careful, too dolled up looks like a $10 hooker.

You mean like Ophelia, in her secret double life?

On Wed, 19 May 2021 11:50:58 -0700 (PDT), bruce bowser
> wrote:

>On Tuesday, May 18, 2021 at 9:04:34 PM UTC-4, wrote:
>> On 5/17/2021 7:26 AM, Gary wrote:
>> > On 5/16/2021 9:09 PM, Arnie wrote:
>> >> On Sun, 16 May 2021 18:47:32 -0400, Dave Smith
>> >> > wrote:
>> >>
>> >>> On 2021-05-16 5:35 p.m., US Janet wrote:
>> >>>>
>> >>>> I asked because I was astonished to sometimes see TV chefs toss the
>> >>>> entire stem of the broccoli or specifiy to only use the green or white
>> >>>> of green onions and toss the rest away.
>> >>>>
>> >>>>
>> >>>
>> >>> My wife gets a little upset once in a while when I make chicken, tuna or
>> >>> salmon salad and use only the white part of a green onion. The reason I
>> >>> do that is because I figure that I have enough and don't want to
>> >>> overpower the salad with the onion. If I was making more I would use
>> >>> more of it, right up almost to the top.
>> >>
>> >> Maybe you can make chicken 2 days in a row. The first day it's called
>> >> white-onion chicken and the second day it's called green-onion
>> >> chicken. No more upset wife.
>> >
>> > He'd probably be better off just ditching the complaining wife. heheheh
>>
>> Feeding the troll again, I see.
>
>If the wife is dolled up enough, she can complain all she wants ! ! !
Ask them, theyre here. "You can stop saying that now. Thank you."