On Fri, 28 May 2021 21:29:01 +1000, Dave Smith
> wrote:

>On Fri, 28 May 2021 07:17:32 -0400, songbird >
>wrote:
>
>>cshenk wrote:
>>...
>>> MMMMM----- Recipe via Meal-Master (tm) v8.05
>>>
>>> Title: Xxcarol's Rainy Day Flock Stew
>>> Categories: Xxcarol, Crockpot, Ham, Soups/stews
>>> Yield: 12 Servings
>>>
>>> 3 c Chopped cooked ham, canned
>>> 16 oz Frozen cut okra
>>> 28 oz Can crushed tomatoes
>>> 16 oz Can stewed tomatoes w/ water
>>> 1/2 c Chopped onion
>>> 1 ea Chopped green pepper, bell
>>> 1 ts Curry spice mix, Jamaican
>>> 1 ea 2.25oz can black olives
>>...
>>
>> while i can eat about anything and could eat this
>>it sounds borderline hideous.
>
>Apart from the ham, all the ingredients are ok, so you must be fearing
>a horrible flavour clash somewhere.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Fri, 28 May 2021 15:39:41 +0100, Janet > wrote:

>In article >, cshenk1
says...
>>
>> Janet wrote:
>>
>> > In article >, lid says...
>> > >
>> > > On Mon, 24 May 2021 14:39:57 -0700 (PDT),
>> > > " > wrote:
>> > >
>> > > > On Monday, May 24, 2021 at 4:09:47 PM UTC-5, US Janet wrote:
>> > > > >
>> > > >> I'm using a Lipton onion soup mix that has a use by date of July
>> > > 2019. >> I'm a bad girl. ;((
>> > > >> Janet US
>> > > > >
>> > > > I'm glad you gave us a heads up. If you drop dead after
>> > > > consuming the dish this mix was used in then we can alert the
>> > > > coroner what bumped you off.
>> > > >
>> > > > ))
>> > >
>> > > "Lipton Recipe Soup & Dip Mix, Onion
>> > > Dehydrated Onions, Salt, Corn Flour, Hydrolyzed Soy and Wheat
>> > > Protein, Sugar, Partially Hydrogenated Palm Oil, Caramel Color,
>> > > Maltodextrin, Natural and Artificial Flavors, Monosodium Glutamate,
>> > > Disodium Phosphate, Arabic Gum, Disodium Inosinate and Disodium
>> > > Guanylate."
>> > >
>> > > The question is not "When does it go off" but "Was it off from the
>> > > get-go"?
>> >
>> > Surely the question is " does it matter, or make any difference to
>> > flavour, if the Lipton Onion Soup Mix has been consumed and excreted
>> > by maggots in the packet"
>> >
>> > Janet UK
>>
>> Eeewww. What makes you think it was unsealed so had maggots?
>
> I reckon the fly eggs were on the onions, got trapped in the packet
>before it was sealed, hatched into maggotts who ate and shat dried
>onions until they ran out of food.
>
> Janet UK
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Fri, 28 May 2021 09:22:30 -0400, jmcquown >
wrote:

>On 5/28/2021 7:04 AM, songbird wrote:
>> jmcquown wrote:
>> ...
>>> I guess I'm just not that much of a ketchup fan.
>>
>> i also like mustard based bbq sauces.
>>
>>
>> songbird
>>
>When it comes to BBQ sauce it's vinegar based for me, if I have to have
>sauce. No sauce or glaze on meatloaf, thank you very much.
>
>I add a little bottled cocktail sauce (yeah, the stuff made for shrimp
>cocktail; has a bit of horse radish in it) to the meat mixture.
>
>Jill
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Fri, 28 May 2021 07:17:32 -0400, songbird >
wrote:

>cshenk wrote:
>...
>> MMMMM----- Recipe via Meal-Master (tm) v8.05
>>
>> Title: Xxcarol's Rainy Day Flock Stew
>> Categories: Xxcarol, Crockpot, Ham, Soups/stews
>> Yield: 12 Servings
>>
>> 3 c Chopped cooked ham, canned
>> 16 oz Frozen cut okra
>> 28 oz Can crushed tomatoes
>> 16 oz Can stewed tomatoes w/ water
>> 1/2 c Chopped onion
>> 1 ea Chopped green pepper, bell
>> 1 ts Curry spice mix, Jamaican
>> 1 ea 2.25oz can black olives
>...
>
> while i can eat about anything and could eat this
>it sounds borderline hideous.
>
>
> songbird
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Fri, 28 May 2021 15:39:41 +0100, Janet > wrote:

>In article >, cshenk1
says...
>>
>> Janet wrote:
>>
>> > In article >, lid says...
>> > >
>> > > On Mon, 24 May 2021 14:39:57 -0700 (PDT),
>> > > " > wrote:
>> > >
>> > > > On Monday, May 24, 2021 at 4:09:47 PM UTC-5, US Janet wrote:
>> > > > >
>> > > >> I'm using a Lipton onion soup mix that has a use by date of July
>> > > 2019. >> I'm a bad girl. ;((
>> > > >> Janet US
>> > > > >
>> > > > I'm glad you gave us a heads up. If you drop dead after
>> > > > consuming the dish this mix was used in then we can alert the
>> > > > coroner what bumped you off.
>> > > >
>> > > > ))
>> > >
>> > > "Lipton Recipe Soup & Dip Mix, Onion
>> > > Dehydrated Onions, Salt, Corn Flour, Hydrolyzed Soy and Wheat
>> > > Protein, Sugar, Partially Hydrogenated Palm Oil, Caramel Color,
>> > > Maltodextrin, Natural and Artificial Flavors, Monosodium Glutamate,
>> > > Disodium Phosphate, Arabic Gum, Disodium Inosinate and Disodium
>> > > Guanylate."
>> > >
>> > > The question is not "When does it go off" but "Was it off from the
>> > > get-go"?
>> >
>> > Surely the question is " does it matter, or make any difference to
>> > flavour, if the Lipton Onion Soup Mix has been consumed and excreted
>> > by maggots in the packet"
>> >
>> > Janet UK
>>
>> Eeewww. What makes you think it was unsealed so had maggots?
>
> I reckon the fly eggs were on the onions, got trapped in the packet
>before it was sealed, hatched into maggotts who ate and shat dried
>onions until they ran out of food.
>
> Janet UK

That is also true of any dried herb you keep in your cupboard in jars
or tins. Or any dried goods that grew in a field. Happens on all
sides of The Pond.

On Fri, 28 May 2021 07:17:32 -0400, songbird >
wrote:

>cshenk wrote:
>...
>> MMMMM----- Recipe via Meal-Master (tm) v8.05
>>
>> Title: Xxcarol's Rainy Day Flock Stew
>> Categories: Xxcarol, Crockpot, Ham, Soups/stews
>> Yield: 12 Servings
>>
>> 3 c Chopped cooked ham, canned
>> 16 oz Frozen cut okra
>> 28 oz Can crushed tomatoes
>> 16 oz Can stewed tomatoes w/ water
>> 1/2 c Chopped onion
>> 1 ea Chopped green pepper, bell
>> 1 ts Curry spice mix, Jamaican
>> 1 ea 2.25oz can black olives
>...
>
> while i can eat about anything and could eat this
>it sounds borderline hideous.
>
>
> songbird

I agree. It's the ham that makes it off. Done with plain pork it
would be o.k.
Janet US

On 5/28/2021 11:44 AM, US Janet wrote:
> On Fri, 28 May 2021 07:17:32 -0400, songbird >
> wrote:
>
>> cshenk wrote:
>> ...
>>> MMMMM----- Recipe via Meal-Master (tm) v8.05
>>>
>>> Title: Xxcarol's Rainy Day Flock Stew
>>> Categories: Xxcarol, Crockpot, Ham, Soups/stews
>>> Yield: 12 Servings
>>>
>>> 3 c Chopped cooked ham, canned
>>> 16 oz Frozen cut okra
>>> 28 oz Can crushed tomatoes
>>> 16 oz Can stewed tomatoes w/ water
>>> 1/2 c Chopped onion
>>> 1 ea Chopped green pepper, bell
>>> 1 ts Curry spice mix, Jamaican
>>> 1 ea 2.25oz can black olives
>> ...
>>
>> while i can eat about anything and could eat this
>> it sounds borderline hideous.
>>
>>
>> songbird
>
> I agree. It's the ham that makes it off. Done with plain pork it
> would be o.k.
> Janet US
>

I doubt plain pork would make me want to try it. Nothing about this
combo as a "stew" sounds good.

Jill

On Fri, 28 May 2021 09:44:50 -0600, US Janet >
wrote:

>On Fri, 28 May 2021 07:17:32 -0400, songbird >
>wrote:
>
>>cshenk wrote:
>>...
>>> MMMMM----- Recipe via Meal-Master (tm) v8.05
>>>
>>> Title: Xxcarol's Rainy Day Flock Stew
>>> Categories: Xxcarol, Crockpot, Ham, Soups/stews
>>> Yield: 12 Servings
>>>
>>> 3 c Chopped cooked ham, canned
>>> 16 oz Frozen cut okra
>>> 28 oz Can crushed tomatoes
>>> 16 oz Can stewed tomatoes w/ water
>>> 1/2 c Chopped onion
>>> 1 ea Chopped green pepper, bell
>>> 1 ts Curry spice mix, Jamaican
>>> 1 ea 2.25oz can black olives
>>...
>>
>> while i can eat about anything and could eat this
>>it sounds borderline hideous.
>>
>>
>> songbird
>
>I agree. It's the ham that makes it off. Done with plain pork it
>would be o.k.
>Janet US
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Fri, 28 May 2021 09:40:19 -0600, US Janet >
wrote:

>On Fri, 28 May 2021 15:39:41 +0100, Janet > wrote:
>
>>In article >, cshenk1
says...
>>>
>>> Janet wrote:
>>>
>>> > In article >, lid says...
>>> > >
>>> > > On Mon, 24 May 2021 14:39:57 -0700 (PDT),
>>> > > " > wrote:
>>> > >
>>> > > > On Monday, May 24, 2021 at 4:09:47 PM UTC-5, US Janet wrote:
>>> > > > >
>>> > > >> I'm using a Lipton onion soup mix that has a use by date of July
>>> > > 2019. >> I'm a bad girl. ;((
>>> > > >> Janet US
>>> > > > >
>>> > > > I'm glad you gave us a heads up. If you drop dead after
>>> > > > consuming the dish this mix was used in then we can alert the
>>> > > > coroner what bumped you off.
>>> > > >
>>> > > > ))
>>> > >
>>> > > "Lipton Recipe Soup & Dip Mix, Onion
>>> > > Dehydrated Onions, Salt, Corn Flour, Hydrolyzed Soy and Wheat
>>> > > Protein, Sugar, Partially Hydrogenated Palm Oil, Caramel Color,
>>> > > Maltodextrin, Natural and Artificial Flavors, Monosodium Glutamate,
>>> > > Disodium Phosphate, Arabic Gum, Disodium Inosinate and Disodium
>>> > > Guanylate."
>>> > >
>>> > > The question is not "When does it go off" but "Was it off from the
>>> > > get-go"?
>>> >
>>> > Surely the question is " does it matter, or make any difference to
>>> > flavour, if the Lipton Onion Soup Mix has been consumed and excreted
>>> > by maggots in the packet"
>>> >
>>> > Janet UK
>>>
>>> Eeewww. What makes you think it was unsealed so had maggots?
>>
>> I reckon the fly eggs were on the onions, got trapped in the packet
>>before it was sealed, hatched into maggotts who ate and shat dried
>>onions until they ran out of food.
>>
>> Janet UK
>
>That is also true of any dried herb you keep in your cupboard in jars
>or tins. Or any dried goods that grew in a field. Happens on all
>sides of The Pond.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Fri, 28 May 2021 12:12:14 -0400, jmcquown >
wrote:

>On 5/28/2021 11:44 AM, US Janet wrote:
>> On Fri, 28 May 2021 07:17:32 -0400, songbird >
>> wrote:
>>
>>> cshenk wrote:
>>> ...
>>>> MMMMM----- Recipe via Meal-Master (tm) v8.05
>>>>
>>>> Title: Xxcarol's Rainy Day Flock Stew
>>>> Categories: Xxcarol, Crockpot, Ham, Soups/stews
>>>> Yield: 12 Servings
>>>>
>>>> 3 c Chopped cooked ham, canned
>>>> 16 oz Frozen cut okra
>>>> 28 oz Can crushed tomatoes
>>>> 16 oz Can stewed tomatoes w/ water
>>>> 1/2 c Chopped onion
>>>> 1 ea Chopped green pepper, bell
>>>> 1 ts Curry spice mix, Jamaican
>>>> 1 ea 2.25oz can black olives
>>> ...
>>>
>>> while i can eat about anything and could eat this
>>> it sounds borderline hideous.
>>>
>>>
>>> songbird
>>
>> I agree. It's the ham that makes it off. Done with plain pork it
>> would be o.k.
>> Janet US
>>
>
>I doubt plain pork would make me want to try it. Nothing about this
>combo as a "stew" sounds good.
>
>Jill
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

jmcquown wrote:

> On 5/28/2021 7:04 AM, songbird wrote:
> > jmcquown wrote:
> > ...
> > > I guess I'm just not that much of a ketchup fan.
> >
> > i also like mustard based bbq sauces.
> >
> >
> > songbird
> >
> When it comes to BBQ sauce it's vinegar based for me, if I have to
> have sauce. No sauce or glaze on meatloaf, thank you very much.
>
> I add a little bottled cocktail sauce (yeah, the stuff made for
> shrimp cocktail; has a bit of horse radish in it) to the meat mixture.
>
> Jill

Actually, I like that effect. Glaze isn't really for me either though
I know many like it. I like the crusty outer layer as it is.

On Fri, 28 May 2021 15:31:47 -0500, "cshenk"
> wrote:

>jmcquown wrote:
>
>> On 5/28/2021 7:04 AM, songbird wrote:
>> > jmcquown wrote:
>> > ...
>> > > I guess I'm just not that much of a ketchup fan.
>> >
>> > i also like mustard based bbq sauces.
>> >
>> >
>> > songbird
>> >
>> When it comes to BBQ sauce it's vinegar based for me, if I have to
>> have sauce. No sauce or glaze on meatloaf, thank you very much.
>>
>> I add a little bottled cocktail sauce (yeah, the stuff made for
>> shrimp cocktail; has a bit of horse radish in it) to the meat mixture.
>>
>> Jill
>
>Actually, I like that effect. Glaze isn't really for me either though
>I know many like it. I like the crusty outer layer as it is.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

jmcquown wrote:

> On 5/27/2021 8:38 PM, cshenk wrote:
> > Gary wrote:
> >
> > > On 5/26/2021 9:12 PM, jmcquown wrote:
> > > That doesn't sound good at all. Basically, only onions should go
> > > in a meatloaf mixture. Don't try to overdo the good stuff. Use
> > > the other vegetables as a side dish on the plate. My preference
> > > is green beans and mashed potatoes.
> >
> > Actually, I like a little bell pepper in there. Not too much and
> > diced small.
> >
> There really isn't that much bell pepper in the frozen mix and I like
> the diced celery, too. Celery is not something I keep on hand fresh
> so having it in that frozen veggie blend is convenient for making
> meatloaf mix.
>
> Jill

That works. I don't see anything wrong with using some of the frozen
versions at all! I'm pretty sure we have someplace but Don always
makes the meatloaf. It's simply in a 2 cook family (3 to an extent
when Charlotte is here), there are some dishes just one of us make but
all of us like.

I do use the quick and easy frozen veggies in many things.

Sheldon Martin wrote:

> On Wed, 26 May 2021 US Janet wrote:
> > On Wed, 26 May 2021 jmcquown wrote:
> > > On 5/25/2021 US Janet wrote:
> >>> On Mon, 24 May 2021 jmcquown wrote:
> >>>> On 5/24/2021 US Janet wrote:
> > > > > >
> >>>>> I'm using a Lipton onion soup mix that has a use by date of
> July 2019. >>>>> I'm a bad girl. ;((
> >>>>> Janet US
> > > > > >
> >>>> Oh NO! It's "expired!" <WINK>
> > > > >
> >>>> Care to tell us what you're using it for? I'm going to take a
> wild >>>> guess and say pot roast or roasted chicken.
> > > > >
> >>>> Jill
> > > >
> >>> meat loaf
> >>> Janet US
> >>>
> > > Ah, okay, didn't guess that one.
> > >
> > > Jill
> >
> > Until a couple years ago I made my meat loaf just the regular way.
> > I saw this recipe on the Lipton box and I could see that the soup
> > mix replaced the onions and the salt. Otherwise it is the same
> > old thing. I don't like chopping onions so I thought I would give
> > it a try. I am satisfied with it and have continued to make it the
> > Lipton way.
> > Janet US
>
> What's the difficulty with chopping onions, they pretty much chop
> themselves. And you can buy dehy onions for cheap without all that
> very expensive Lipton salt. Most veggies are readily available in
> dehy format... can keep in your pantry practically forever. I like to
> keep dehy bell pepper (green/red), already diced, I like to powder it
> for great salad dressings. Bell peppers are the one
> veggie I hate to deal with the seeds. Also fresh bell peppers don't
> keep very well, go to use it a week later and it's rotted into sludge.

Quit getting produce at Walmart and your bell peppers will hold 3 weeks
easy.

songbird wrote:

> cshenk wrote:
> ...
> > MMMMM----- Recipe via Meal-Master (tm) v8.05
> >
> > Title: Xxcarol's Rainy Day Flock Stew
> > Categories: Xxcarol, Crockpot, Ham, Soups/stews
> > Yield: 12 Servings
> >
> > 3 c Chopped cooked ham, canned
> > 16 oz Frozen cut okra
> > 28 oz Can crushed tomatoes
> > 16 oz Can stewed tomatoes w/ water
> > 1/2 c Chopped onion
> > 1 ea Chopped green pepper, bell
> > 1 ts Curry spice mix, Jamaican
> > 1 ea 2.25oz can black olives
> ...
>
> while i can eat about anything and could eat this
> it sounds borderline hideous.
>
>
> songbird

Grin, it was a fast fix served over rice. The only thing a bit off
perfect was was the canned Ham.

This was Japan days. 70% lean ground beef was 4$ a lb... Canned ham
was closer to 3$lb. Haute cuisine? Definately not. What it was, was
a good step up from oreos, ding-dongs, candy, doughnuts and such.

Wince, I paid 15$ for a 3lb chicken there.

cshenk wrote:
....
> Grin, it was a fast fix served over rice. The only thing a bit off
> perfect was was the canned Ham.
>
> This was Japan days. 70% lean ground beef was 4$ a lb... Canned ham
> was closer to 3$lb. Haute cuisine? Definately not. What it was, was
> a good step up from oreos, ding-dongs, candy, doughnuts and such.

to me the problem comes from the spices, tomato and ham.
those just don't often go great together. a little bit of
tomato is ok in some ham soups/stews, but too much is ick.
and i do love both tomato and ham. of course this all being
personal tastes anyways...


> Wince, I paid 15$ for a 3lb chicken there.

woah! i'd probably eat tofu before that.


songbird

cshenk wrote:
> jmcquown wrote:
>> On 5/28/2021 7:04 AM, songbird wrote:
>> > jmcquown wrote:
>> > ...
>> > > I guess I'm just not that much of a ketchup fan.
>> >
>> > i also like mustard based bbq sauces.

>> When it comes to BBQ sauce it's vinegar based for me, if I have to
>> have sauce. No sauce or glaze on meatloaf, thank you very much.
>>
>> I add a little bottled cocktail sauce (yeah, the stuff made for
>> shrimp cocktail; has a bit of horse radish in it) to the meat mixture.
>>
>> Jill
>
> Actually, I like that effect. Glaze isn't really for me either though
> I know many like it. I like the crusty outer layer as it is.

burned a bit is good with me. and being half italian
burned tomato anything is also usually good too. haha!


songbird

songbird wrote:

> cshenk wrote:
> > jmcquown wrote:
> >> On 5/28/2021 7:04 AM, songbird wrote:
> >> > jmcquown wrote:
> >> > ...
> >> > > I guess I'm just not that much of a ketchup fan.
> >> >
> >> > i also like mustard based bbq sauces.
>
> >> When it comes to BBQ sauce it's vinegar based for me, if I have to
> >> have sauce. No sauce or glaze on meatloaf, thank you very much.
> >>
> >> I add a little bottled cocktail sauce (yeah, the stuff made for
> >> shrimp cocktail; has a bit of horse radish in it) to the meat
> mixture. >>
> >> Jill
> >
> > Actually, I like that effect. Glaze isn't really for me either
> > though I know many like it. I like the crusty outer layer as it is.
>
> burned a bit is good with me. and being half italian
> burned tomato anything is also usually good too. haha!
>
>
> songbird

Grin, I just like a slightly crusty crust. Sweet in meat rarely suits
me at all.

songbird wrote:

> cshenk wrote:
> ...
> > Grin, it was a fast fix served over rice. The only thing a bit off
> > perfect was was the canned Ham.
> >
> > This was Japan days. 70% lean ground beef was 4$ a lb... Canned
> > ham was closer to 3$lb. Haute cuisine? Definately not. What it
> > was, was a good step up from oreos, ding-dongs, candy, doughnuts
> > and such.
>
> to me the problem comes from the spices, tomato and ham.
> those just don't often go great together. a little bit of
> tomato is ok in some ham soups/stews, but too much is ick.
> and i do love both tomato and ham. of course this all being
> personal tastes anyways...


No problem! Note the spices are minimal for the total. I'd have used
pork but as I recall then, actual pork (over canned ham) was near 7$ a
lb? Prices for meat in Japan are very high. Chicken at 5$lb was
cheaper but it was bone in (as was the pork).

Stand by. Rib Roast was 43$lb. Not a joke.


I made many vegetarian versions with different vegetables over the next
3 years.
>
>
> > Wince, I paid 15$ for a 3lb chicken there.
>
> woah! i'd probably eat tofu before that.

Grin, we did a lot of that. Seafood was MUCH cheaper and we ate a lot
of squid and giant prawns.

I know we also made the kids 'stuffed baked squid' and they loved it.
It will not at all sound 'right' but actually, it matched well. You
chill then slice to rounds. Squid type used have a body core 1ft to 14
inches deep.

On Fri, 28 May 2021 18:21:49 -0500, "cshenk"
> wrote:

>songbird wrote:
>
>> cshenk wrote:
>> > jmcquown wrote:
>> >> On 5/28/2021 7:04 AM, songbird wrote:
>> >> > jmcquown wrote:
>> >> > ...
>> >> > > I guess I'm just not that much of a ketchup fan.
>> >> >
>> >> > i also like mustard based bbq sauces.
>>
>> >> When it comes to BBQ sauce it's vinegar based for me, if I have to
>> >> have sauce. No sauce or glaze on meatloaf, thank you very much.
>> >>
>> >> I add a little bottled cocktail sauce (yeah, the stuff made for
>> >> shrimp cocktail; has a bit of horse radish in it) to the meat
>> mixture. >>
>> >> Jill
>> >
>> > Actually, I like that effect. Glaze isn't really for me either
>> > though I know many like it. I like the crusty outer layer as it is.
>>
>> burned a bit is good with me. and being half italian
>> burned tomato anything is also usually good too. haha!
>>
>>
>> songbird
>
>Grin, I just like a slightly crusty crust. Sweet in meat rarely suits
>me at all.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith

On Fri, 28 May 2021 16:19:41 -0500, "cshenk"
> wrote:

>songbird wrote:
>
>> cshenk wrote:
>> ...
>> > MMMMM----- Recipe via Meal-Master (tm) v8.05
>> >
>> > Title: Xxcarol's Rainy Day Flock Stew
>> > Categories: Xxcarol, Crockpot, Ham, Soups/stews
>> > Yield: 12 Servings
>> >
>> > 3 c Chopped cooked ham, canned
>> > 16 oz Frozen cut okra
>> > 28 oz Can crushed tomatoes
>> > 16 oz Can stewed tomatoes w/ water
>> > 1/2 c Chopped onion
>> > 1 ea Chopped green pepper, bell
>> > 1 ts Curry spice mix, Jamaican
>> > 1 ea 2.25oz can black olives
>> ...
>>
>> while i can eat about anything and could eat this
>> it sounds borderline hideous.
>>
>>
>> songbird
>
>Grin, it was a fast fix served over rice. The only thing a bit off
>perfect was was the canned Ham.
>
>This was Japan days. 70% lean ground beef was 4$ a lb... Canned ham
>was closer to 3$lb. Haute cuisine? Definately not. What it was, was
>a good step up from oreos, ding-dongs, candy, doughnuts and such.
>
>Wince, I paid 15$ for a 3lb chicken there.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith

On Fri, 28 May 2021 16:02:17 -0500, "cshenk"
> wrote:

>jmcquown wrote:
>
>> On 5/27/2021 8:38 PM, cshenk wrote:
>> > Gary wrote:
>> >
>> > > On 5/26/2021 9:12 PM, jmcquown wrote:
>> > > That doesn't sound good at all. Basically, only onions should go
>> > > in a meatloaf mixture. Don't try to overdo the good stuff. Use
>> > > the other vegetables as a side dish on the plate. My preference
>> > > is green beans and mashed potatoes.
>> >
>> > Actually, I like a little bell pepper in there. Not too much and
>> > diced small.
>> >
>> There really isn't that much bell pepper in the frozen mix and I like
>> the diced celery, too. Celery is not something I keep on hand fresh
>> so having it in that frozen veggie blend is convenient for making
>> meatloaf mix.
>>
>> Jill
>
>That works. I don't see anything wrong with using some of the frozen
>versions at all! I'm pretty sure we have someplace but Don always
>makes the meatloaf. It's simply in a 2 cook family (3 to an extent
>when Charlotte is here), there are some dishes just one of us make but
>all of us like.
>
>I do use the quick and easy frozen veggies in many things.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith

On Fri, 28 May 2021 16:03:38 -0500, "cshenk"
> wrote:

>Sheldon Martin wrote:
>
>> On Wed, 26 May 2021 US Janet wrote:
>> > On Wed, 26 May 2021 jmcquown wrote:
>> > > On 5/25/2021 US Janet wrote:
>> >>> On Mon, 24 May 2021 jmcquown wrote:
>> >>>> On 5/24/2021 US Janet wrote:
>> > > > > >
>> >>>>> I'm using a Lipton onion soup mix that has a use by date of
>> July 2019. >>>>> I'm a bad girl. ;((
>> >>>>> Janet US
>> > > > > >
>> >>>> Oh NO! It's "expired!" <WINK>
>> > > > >
>> >>>> Care to tell us what you're using it for? I'm going to take a
>> wild >>>> guess and say pot roast or roasted chicken.
>> > > > >
>> >>>> Jill
>> > > >
>> >>> meat loaf
>> >>> Janet US
>> >>>
>> > > Ah, okay, didn't guess that one.
>> > >
>> > > Jill
>> >
>> > Until a couple years ago I made my meat loaf just the regular way.
>> > I saw this recipe on the Lipton box and I could see that the soup
>> > mix replaced the onions and the salt. Otherwise it is the same
>> > old thing. I don't like chopping onions so I thought I would give
>> > it a try. I am satisfied with it and have continued to make it the
>> > Lipton way.
>> > Janet US
>>
>> What's the difficulty with chopping onions, they pretty much chop
>> themselves. And you can buy dehy onions for cheap without all that
>> very expensive Lipton salt. Most veggies are readily available in
>> dehy format... can keep in your pantry practically forever. I like to
>> keep dehy bell pepper (green/red), already diced, I like to powder it
>> for great salad dressings. Bell peppers are the one
>> veggie I hate to deal with the seeds. Also fresh bell peppers don't
>> keep very well, go to use it a week later and it's rotted into sludge.
>
>Quit getting produce at Walmart and your bell peppers will hold 3 weeks
>easy.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith

On Fri, 28 May 2021 18:54:59 -0500, "cshenk"
> wrote:

>songbird wrote:
>
>> cshenk wrote:
>> ...
>> > Grin, it was a fast fix served over rice. The only thing a bit off
>> > perfect was was the canned Ham.
>> >
>> > This was Japan days. 70% lean ground beef was 4$ a lb... Canned
>> > ham was closer to 3$lb. Haute cuisine? Definately not. What it
>> > was, was a good step up from oreos, ding-dongs, candy, doughnuts
>> > and such.
>>
>> to me the problem comes from the spices, tomato and ham.
>> those just don't often go great together. a little bit of
>> tomato is ok in some ham soups/stews, but too much is ick.
>> and i do love both tomato and ham. of course this all being
>> personal tastes anyways...
>
>
>No problem! Note the spices are minimal for the total. I'd have used
>pork but as I recall then, actual pork (over canned ham) was near 7$ a
>lb? Prices for meat in Japan are very high. Chicken at 5$lb was
>cheaper but it was bone in (as was the pork).
>
>Stand by. Rib Roast was 43$lb. Not a joke.
>
>
>I made many vegetarian versions with different vegetables over the next
>3 years.
>>
>>
>> > Wince, I paid 15$ for a 3lb chicken there.
>>
>> woah! i'd probably eat tofu before that.
>
>Grin, we did a lot of that. Seafood was MUCH cheaper and we ate a lot
>of squid and giant prawns.
>
>I know we also made the kids 'stuffed baked squid' and they loved it.
>It will not at all sound 'right' but actually, it matched well. You
>chill then slice to rounds. Squid type used have a body core 1ft to 14
>inches deep.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith

cshenk wrote:
> songbird wrote:
>
>> cshenk wrote:
>> ...
>>> Grin, it was a fast fix served over rice. The only thing a bit off
>>> perfect was was the canned Ham.
>>>
>>> This was Japan days. 70% lean ground beef was 4$ a lb... Canned
>>> ham was closer to 3$lb. Haute cuisine? Definately not. What it
>>> was, was a good step up from oreos, ding-dongs, candy, doughnuts
>>> and such.
>>
>> to me the problem comes from the spices, tomato and ham.
>> those just don't often go great together. a little bit of
>> tomato is ok in some ham soups/stews, but too much is ick.
>> and i do love both tomato and ham. of course this all being
>> personal tastes anyways...
>
>
> No problem! Note the spices are minimal for the total. I'd have used
> pork but as I recall then, actual pork (over canned ham) was near 7$ a
> lb? Prices for meat in Japan are very high. Chicken at 5$lb was
> cheaper but it was bone in (as was the pork).
>
> Stand by. Rib Roast was 43$lb. Not a joke.
>
>
> I made many vegetarian versions with different vegetables over the next
> 3 years.
>>
>>
>>> Wince, I paid 15$ for a 3lb chicken there.
>>
>> woah! i'd probably eat tofu before that.
>
> Grin, we did a lot of that. Seafood was MUCH cheaper and we ate a lot
> of squid and giant prawns.
>
> I know we also made the kids 'stuffed baked squid' and they loved it.
> It will not at all sound 'right' but actually, it matched well. You
> chill then slice to rounds. Squid type used have a body core 1ft to 14
> inches deep.
>

Yoose sure miss Japan.

Lots of navy folks seem to never get over their experience.

Popeye still reminisces about that time he ****ed a nun in the vatican.

cshenk wrote:
....tofu...
> Grin, we did a lot of that. Seafood was MUCH cheaper and we ate a lot
> of squid and giant prawns.
>
> I know we also made the kids 'stuffed baked squid' and they loved it.
> It will not at all sound 'right' but actually, it matched well. You
> chill then slice to rounds. Squid type used have a body core 1ft to 14
> inches deep.

i'm good with squid, when done right.


songbird

On 5/28/2021 5:19 PM, cshenk wrote:
> This was Japan days. 70% lean ground beef was 4$ a lb... Canned ham
> was closer to 3$lb. Haute cuisine? Definately not. What it was, was
> a good step up from oreos, ding-dongs, candy, doughnuts and such.
>
> Wince, I paid 15$ for a 3lb chicken there.
>
Wait, you were stationed there. You didn't have access to a military
commissary at Sasebo?

Jill

On Sat, 29 May 2021 00:35:02 -0400, jmcquown >
wrote:

>On 5/28/2021 5:19 PM, cshenk wrote:
>> This was Japan days. 70% lean ground beef was 4$ a lb... Canned ham
>> was closer to 3$lb. Haute cuisine? Definately not. What it was, was
>> a good step up from oreos, ding-dongs, candy, doughnuts and such.
>>
>> Wince, I paid 15$ for a 3lb chicken there.
>>
>Wait, you were stationed there. You didn't have access to a military
>commissary at Sasebo?
>
>Jill
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith

On Fri, 28 May 2021 23:40:01 -0400, songbird >
wrote:

>cshenk wrote:
>...tofu...
>> Grin, we did a lot of that. Seafood was MUCH cheaper and we ate a lot
>> of squid and giant prawns.
>>
>> I know we also made the kids 'stuffed baked squid' and they loved it.
>> It will not at all sound 'right' but actually, it matched well. You
>> chill then slice to rounds. Squid type used have a body core 1ft to 14
>> inches deep.
>
> i'm good with squid, when done right.
>
>
> songbird
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith

On Fri, 28 May 2021 20:26:54 -0500, Hank Rogers >
wrote:

>cshenk wrote:
>> songbird wrote:
>>
>>> cshenk wrote:
>>> ...
>>>> Grin, it was a fast fix served over rice. The only thing a bit off
>>>> perfect was was the canned Ham.
>>>>
>>>> This was Japan days. 70% lean ground beef was 4$ a lb... Canned
>>>> ham was closer to 3$lb. Haute cuisine? Definately not. What it
>>>> was, was a good step up from oreos, ding-dongs, candy, doughnuts
>>>> and such.
>>>
>>> to me the problem comes from the spices, tomato and ham.
>>> those just don't often go great together. a little bit of
>>> tomato is ok in some ham soups/stews, but too much is ick.
>>> and i do love both tomato and ham. of course this all being
>>> personal tastes anyways...
>>
>>
>> No problem! Note the spices are minimal for the total. I'd have used
>> pork but as I recall then, actual pork (over canned ham) was near 7$ a
>> lb? Prices for meat in Japan are very high. Chicken at 5$lb was
>> cheaper but it was bone in (as was the pork).
>>
>> Stand by. Rib Roast was 43$lb. Not a joke.
>>
>>
>> I made many vegetarian versions with different vegetables over the next
>> 3 years.
>>>
>>>
>>>> Wince, I paid 15$ for a 3lb chicken there.
>>>
>>> woah! i'd probably eat tofu before that.
>>
>> Grin, we did a lot of that. Seafood was MUCH cheaper and we ate a lot
>> of squid and giant prawns.
>>
>> I know we also made the kids 'stuffed baked squid' and they loved it.
>> It will not at all sound 'right' but actually, it matched well. You
>> chill then slice to rounds. Squid type used have a body core 1ft to 14
>> inches deep.
>>
>
>Yoose sure miss Japan.
>
>Lots of navy folks seem to never get over their experience.
>
>Popeye still reminisces about that time he ****ed a nun in the vatican.
>
>
>
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith

On 5/28/2021 5:02 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 5/27/2021 8:38 PM, cshenk wrote:
>>> Gary wrote:
>>>
>>>> On 5/26/2021 9:12 PM, jmcquown wrote:
>>>> That doesn't sound good at all. Basically, only onions should go
>>>> in a meatloaf mixture. Don't try to overdo the good stuff. Use
>>>> the other vegetables as a side dish on the plate. My preference
>>>> is green beans and mashed potatoes.
>>>
>>> Actually, I like a little bell pepper in there. Not too much and
>>> diced small.
>>>
>> There really isn't that much bell pepper in the frozen mix and I like
>> the diced celery, too. Celery is not something I keep on hand fresh
>> so having it in that frozen veggie blend is convenient for making
>> meatloaf mix.
>>
>> Jill
>
> That works. I don't see anything wrong with using some of the frozen
> versions at all! I'm pretty sure we have someplace but Don always
> makes the meatloaf. It's simply in a 2 cook family (3 to an extent
> when Charlotte is here), there are some dishes just one of us make but
> all of us like.
>
> I do use the quick and easy frozen veggies in many things.

My frozen mixed veggies contain:
- carrots
- peas
- corn
- green beans

That's all. No green pepper or celery and thankfully no longer contains
lima beans. This simple mix is good for many uses.

Of course there are alt varieties. One called Japanese blend, good for
stir fry.

On Fri, 28 May 2021 23:40:01 -0400, songbird >
wrote:

>cshenk wrote:
>...tofu...
>> Grin, we did a lot of that. Seafood was MUCH cheaper and we ate a lot
>> of squid and giant prawns.
>>
>> I know we also made the kids 'stuffed baked squid' and they loved it.
>> It will not at all sound 'right' but actually, it matched well. You
>> chill then slice to rounds. Squid type used have a body core 1ft to 14
>> inches deep.
>
> i'm good with squid, when done right.
>
>
> songbird

Squid should be cooked less than two minutes or over two hours.

On 5/27/2021 2:17 PM, wolfy's new skateboard wrote:
> On 5/27/2021 12:11 PM, Sheldon Martin wrote:
>> Anyone who doesn't own a meat grinder
>> can't cook.
>
> Just like anyone who doesn't own their own still can't drink?
>
> Perish the poor Crystal Palace mavens...

Crystal Palace is 'bottom shelf' mystery vodka.

On 5/27/2021 3:47 PM, jmcquown wrote:
> On 5/27/2021 8:39 AM, songbird wrote:
>> jmcquown wrote:
>> ...
>>> That's certainly a different take on any meatloaf I've ever heard of.
>>> I'll have to save this and think about it a bit. You sort of lost me at
>>> 'molasses', though.
>>
>> a lot of bbq sauces have either molasses or brown sugar
>> in them. i'm sure you could use regular sugar or skip it
>> entirely if you wanted as ketchup has enough sugar in it.
>> it just doesn't glaze as well that way.
>>
>> it is probably not that much molasses. no measurements
>> given.
>>
>>
>> songbird
>>
> Ah! I don't "glaze" meatloaf. I really don't like it when there is
> ketchup slathered on top.
>
> Jill

Neither did Julie.

Bryan Simmons wrote:
> I'll also make a simple L&T salad with just a squeeze of Key lime.

LOL. Why bother?

jmcquown wrote:
> As for your grandparents, both of my grandmothers' used to kill chickens
> and pluck them while sitting on kitchen steps. Doesn't mean I want to
> do it.

My two gramma's:

- one was a city girl and only got food from the grocery store

- my country gramma got already processed food too but my
grandfather did all the dirty work. He would kill, clean, and what
she got was the same as from a store.

jmcquown wrote:
> As for your grandparents, both of my grandmothers' used to kill chickens
> and pluck them while sitting on kitchen steps. Doesn't mean I want to
> do it.

My one grandma was a city girl. All food from the grocery store.

Other gramma had nothing but homegrown vegetables and all the meat was
hunted or killed by grandfather. He killed it, cleaned it and all she
got was what a grocery store would sell.

On Saturday, May 29, 2021 at 7:39:28 AM UTC-4, Gary wrote:
> Bryan Simmons wrote:
> > I'll also make a simple L&T salad with just a squeeze of Key lime.
>
> LOL. Why bother?

Perhaps because he likes it. Perhaps because it's more authentic
to the rest of the meal than mayochup.

We used to have a hole-in-the-wall Mexican restaurant with great food.
If you wanted a salad, you got lettuce, tomato, and perhaps onion, with
a wedge of lime.

Cindy Hamilton

On Sat, 29 May 2021 07:39:16 -0400, Gary > wrote:

>Bryan Simmons wrote:
>> I'll also make a simple L&T salad with just a squeeze of Key lime.
>
>LOL. Why bother?
>
>
>
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith

On Sat, 29 May 2021 07:38:39 -0400, Gary > wrote:

>On 5/27/2021 2:17 PM, wolfy's new skateboard wrote:
>> On 5/27/2021 12:11 PM, Sheldon Martin wrote:
>>> Anyone who doesn't own a meat grinder
>>> can't cook.
>>
>> Just like anyone who doesn't own their own still can't drink?
>>
>> Perish the poor Crystal Palace mavens...
>
>Crystal Palace is 'bottom shelf' mystery vodka.
>
>
>
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith