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Yeff wrote in rec.food.cooking
> Cornflakes? The soggier the better. > Peanut butter, ketchup and pickle sandwich. The shame, the shame. -- BigDog, To E-mail me, you know what to do. |
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Dog3 wrote: > "-L." > wrote in > oups.com: > > Once a year I get the strongest craving for Cheetos - the crunchy ones. > > I eat them until I am sick, then I don't eat them again for another > > year or so... > > > > -L. > > Sounds like me and White Castle burgers. Oh, craving Whitey's is a perfectly natural event. Last week, My Friend The Executive passed the half-century mark, so he brought in a load of Castles to distribute amongst the troops. He put one on my desk for me to make sure I didn't miss out. For an executive, he's an ok sort. Brian |
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Yeff wrote: > Cornflakes? The soggier the better. I'm not really too ashamed of anything I eat. Probably the closest would Pringle's. Every now and then I get a can and eat a few. Ok, I eat the whole can. Brian |
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On Mon, 14 Feb 2005 12:00:54 GMT, "kilikini"
> wrote: >> I REALLY like SPAM. <SNIPped my SPAM fetish details> > >Mike, ever try sauteeing cubed SPAM and green beans? That's a Hawaiian >staple. You can add slivered almonds too, but don't forget the sesame oil. Sounds awesome, Kili! Here in the UK SPAM is regarded as, well, nearly a joke by most people... I still love it though, and will be trying the recipe as soon as I can. My experience of Hawaiian cuisine (being mainly ham and pineapple pizzas) is that the unlikeliest of ingredients are combined to genius effect, so I'm looking forward to this one! Thanks. -- posterMPD05 |
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Mike Dickinson wrote:
> Here in the UK SPAM is regarded as, well, nearly a joke by most > people... I still love it though, and will be trying the recipe as > soon as I can. My experience of Hawaiian cuisine (being mainly ham > and pineapple pizzas) is that the unlikeliest of ingredients are > combined to genius effect, so I'm looking forward to this one! It's pretty much a joke here too. I have a friend who is a university professor. A few years ago he was on sabbatical and went with his wife to Thailand to do some research. On the way over they met and befriended a Thai women who was married to an American soldier stationed there. They were happy to accept an invitation to dinner. They thought they were in for a real treat, a real home made Thai dinner. They were served Spam. The woman's GI husband loved it and she thought they would too. |
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On Tue, 15 Feb 2005 00:53:59 +0000 (UTC), Mike Dickinson wrote:
> Here in the UK SPAM is regarded as, well, nearly a joke by most > people... Back when I was in the USAF a guy I worked with deployed to Incerlick AB, Turkey, in support of Operation Provide Comfort. He told the story of how, when he first got there, he discovered that the Brits were running a few pubs in some of the tents. He went to one and had a grand ol' time with his new-found international friends. He didn't remember how he made it back to his own tent... The next day he reports to work severely hung-over (okay, he was probably still drunk). Every time his co-workers looked at him they just laughed. It took him most of the morning to discover why, and that only happened when someone showed him to a mirror. Sometime during the night his Brit friends had stamped his forehead with the word "Spam" that had a circle around it and a slash through it - i.e. "No Spam". WWII had ended 40+ years prior and you Brits *still* hadn't forgiven us for giving you Spam. <g> -- -Jeff B. zoomie at fastmail dot fm |
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"Wayne Boatwright" > wrote in message
... > On Sun 13 Feb 2005 07:48:04p, Maverick wrote in rec.food.cooking: > >> "Yeff" > wrote in message >> ... >>> Cornflakes? The soggier the better. >>> >>> -- >>> >>> -Jeff B. (who also likes the cole slaw from KFC) >>> zoomie at fastmail dot fm >> >> Something tells me this thread is going to be huge! >> >> I like peanut butter and bananas on between two pieces of buttered white >> toast. >> >> But, let's keep that between the two of us... >> >> Bret >> <Has a craving now. Damnit!> > > I like that with crisp bacon added. > > Wayne I'll have to give that a try. But bacon really messes with my blood pressure. Sounds good though! Bret ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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ruffles potato chips and lipton's onion soup dip.
better than homemade dip when you need that kinda thing. |
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Wayne Boatwright wrote: > On Sat 12 Feb 2005 09:49:51p, Yeff wrote in rec.food.cooking: > > > Cornflakes? The soggier the better. > > Fried egg and onion sandwiches on white bread. Fried egg and lox on a bialy. |
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"Damsel in dis Dress" > wrote in message ... > Connie >, if that's their real name, wrote: > >>Potted meat product on white bread. > > Just curious ... have you read the ingredient list on the label? Rule-of-thumb: if there is a manufactured product that you regard as 'comfort food' or you just plain like for whatever reason, don't EVER read the list of ingredients. If you do, likely you'll never eat/drink it again, and there goes yet another of life's little pleasures. A case in point: I used to drink Sunny D, both because it went down so smoothly & I thought I was doing myself a favor by getting fruit juices yadda yadda. Then one day a co-worker asked me if I wanted an oil change, after watching me chug on a jug. As usual, my intelligent response was "Huh??" But sure enough, right there on the label, one of the ingredients in Sunny D is OIL!!! I've never had it since.  ( |
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Dog3 wrote: > > I tried it late last night, Glad you enjoyed it. Now you will be an addict, ya know...  -L. |
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Yeff wrote:
> Cornflakes? The soggier the better. > Underwood Deviled Ham (in the little can with the red devil) |
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"Denise~*" > wrote in message ... > Yeff wrote: >> Cornflakes? The soggier the better. >> > > Underwood Deviled Ham (in the little can with the red devil) For me it's always been Cordon Bleu Devilled Ham with plain mustard. Just can't find it in any of the stores around here any more. Gabby |
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Mike Dickinson wrote:
> On Mon, 14 Feb 2005 12:00:54 GMT, "kilikini" > > wrote: > >>> I REALLY like SPAM. > <SNIPped my SPAM fetish details> >> >> Mike, ever try sauteeing cubed SPAM and green beans? That's a >> Hawaiian staple. You can add slivered almonds too, but don't forget >> the sesame oil. > > Sounds awesome, Kili! > > Here in the UK SPAM is regarded as, well, nearly a joke by most > people... I still love it though, and will be trying the recipe as > soon as I can. My experience of Hawaiian cuisine (being mainly ham > and pineapple pizzas) is that the unlikeliest of ingredients are > combined to genius effect, so I'm looking forward to this one! > Thanks. Absolutely! :~) You can add garlic too. kili |
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One time on Usenet, Denise~* > said:
> Yeff wrote: > > Cornflakes? The soggier the better. > Underwood Deviled Ham (in the little can with the red devil) You are not alone, Denise -- I love that stuff, but my family calls it "cat food". Oh well, more for me... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "You still haven't explained why the pool is filled with elf blood." - Frylock, ATHF |
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> > Okay, now that we're going there, how about toasted peanut butter and honey > sandwiches? I loved to add butter to the bread too. God, now that's a > little taste of heaven. > > kili OK, what's wrong with that? I like PB & honey on a toasted & buttered english muffin, and Im not ashamed of it. It's Yum! |
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In article >, Yeff
> wrote: > Cornflakes? The soggier the better. Twinkies. I once ate 3 of them while walking down one block. I haven't eaten them in quite a while, though... Frozen Tater Tots, cooked, though. Regards, Ranee -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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In article >, Louis Cohen
> wrote: > The Colonel's cole slaw. And his chicken, for that matter. Oh, me too! Not all the time, but every now and then. Usually when I'm pregnant, actually. Regards, Ranee -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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In article >, Connie
> wrote: > Mayonnaise sandwiches: bread and mayo only. > Potted meat product on white bread. > Fried salami with a slice of American cheese. > Baked Beenie Weenies. Wow. Regards, Ranee -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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In article >, Hahabogus
> wrote: > Corn Flakes and melted Vanilla Ice Cream Better with rice krispies, and let it melt as you eat. Regards, Ranee -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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In article >, "Bob"
> wrote: > Wayne wrote: > > > Fried egg and onion sandwiches on white bread with mayo and dill > > pickle spears on the side. Oh, and chips, too. > > What's so shameful about that? Sounds like a good midafternoon snack > to me! I've been thinking that about several of these entries. What is so shameful? I will admit to eating tomato sandwiches, but I don't know if it is shameful or not. Bread, good or not, mayo on both slices, sliced tomatoes and some salt sprinkled on the tomato. When I was pregnant with Alexander I developed a taste for toasted bagels spread with cream cheese and topped with either sliced spanish olives or capers. Regards, Ranee -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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In article .com>,
"Default User" > wrote: > I'm not really too ashamed of anything I eat. Probably the closest > would Pringle's. Every now and then I get a can and eat a few. Ok, I > eat the whole can. LOL! I am physically incapable of eating part of a sleeve of crackers, so pretty much I just don't buy them. Regards, Ranee -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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In article >, Michael Odom
> wrote: > When I was a kid, I made it. Or pretended to. How I imagined that > pushing strips of paper into the flywheel of my grandmother's > foot-treadle sewing machine made condensed milk is a complete mystery, > but it made sense to my at the time. When I was a little girl, I would collect the peelings from eggplant, because I was sure you could use them as shoe leather. Regards, Ranee -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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In article >, "jacqui{JB}"
> wrote: > Jack-in-the-Box Original Tacos (not the big ones -- they're weird). > Mmmm. With fries and onion rings. Very comforting after a crappy day > at work. Oh! Burger King Onion Rings. Regards, Ranee -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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In article >, Julia Altshuler
> wrote: > Ang and Bruce wrote: > > says... > > > >>Starburst candies with Leave It To Beaver reruns, generally my > >>combination of choice when suffering hayfever attacks. > > > > > > Doesn't the videotape get stuck in your teeth? > > > (The true secret shame is where the Starburst candies get stuck.) Okay, you can't leave us hanging with a line like that... Regards, Ranee -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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Ranee Mueller wrote:
> I've been thinking that about several of these entries. What is so > shameful? I will admit to eating tomato sandwiches, but I don't know if > it is shameful or not. Bread, good or not, mayo on both slices, sliced > tomatoes and some salt sprinkled on the tomato. There's nothing shameful about a tomato sandwich. I love them, especially if the tomato is fresh out of the garden. You can have them on bread with mayo and lettuce or toasted, in which case the lettuce is optional. They are even better with bacon and tomato. |
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In article >, Nathalie Chiva
> wrote: > On Sun, 13 Feb 2005 04:49:51 GMT, Yeff > wrote: > > My Beef Wellington recipe. The results are delicious, but I cringe > whan I get asked for the recipe, it's so trashy... Alright, then, give it up... Regards, Ranee -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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On Tue, 15 Feb 2005 10:48:27 -0800, Ranee Mueller
> wrote: >In article >, Nathalie Chiva > wrote: > >> On Sun, 13 Feb 2005 04:49:51 GMT, Yeff > wrote: >> >> My Beef Wellington recipe. The results are delicious, but I cringe >> whan I get asked for the recipe, it's so trashy... > > Alright, then, give it up... Nah... Too good Nathalie in Switzerland |
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Mike Dickinson wrote: > On Mon, 14 Feb 2005 01:54:46 +0000 (UTC), Mike Dickinson > > wrote: > > >My secret food shame is that I really like SPAM. > > Now I read this again, it's obvious I didn't make this nearly clear > enough. > > I REALLY like SPAM. I can easily eat a 200g can in a very short > sitting. I cut up the SPAM into strips and slices, spread or dip each > with mustard, creamy horseradish sauce, sandwich pickle, sour > cream-based dips... anything I can get my hands on, really! Once > dipped or spread, I will scoff them with immense delight. > > For those of you who don't know what SPAM is, aside from being the > Scourge Of The Internet it is in fact 'spiced pork and ham', or > 'luncheon meat'. It looks like something else. > -- > posterMPD05 When I was newly married and budget-conscious, we would have it about once a month - our favorite method was to slice and fry it on one side, turn it over, sprinkle with brown sugar and drained crushed pineapple, and let the second side brown. It's really quite tasty, if you don't think about what it actually IS. N. |
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Rich reminded me to mention my love of canned Kraft cheese as another
shameful food secret. Regards, Ranee -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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Ranee Mueller wrote:
> Rich reminded me to mention my love of canned Kraft cheese as > another shameful food secret. > > Regards, > Ranee Canned Kraft cheese? I've never heard of it! kili |
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"> Rich reminded me to mention my love of canned Kraft cheese as another > shameful food secret. > > Regards, > Ranee Oh, the shame...canned? Buy a two pound 'block' of Velveeta,dice some up. Nuke a thin milk,flour mixture and add the cheese until the desired consistency. Some adjustments may be required. Only barbarians would defile the greatness of a pasteurized melting product made by such a company as Kraft. It is permissable to add herbs,veggies,etc.,at your discretion. Hubert(in Opelika, AL) Liverman. |
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In article >, "kilikini"
> wrote: > Ranee Mueller wrote: > > Rich reminded me to mention my love of canned Kraft cheese as > > another shameful food secret. > > Canned Kraft cheese? I've never heard of it! My mom's family used to bring it with them from Saudi Arabia, and I'd eat it on these terribly fatty crisp crackers which were almost like biscotti, only much more short and savory. Anyway, the kraft cheese there is marketed in a couple ways, one in the can and the other in a glass jar (which you can wash and use as tea glasses when you're finished eating it) which is creamier and spreads. The canned cheese is mostly appealing for the way you get it out of the can, you take off the top and the bottom, and push it out, then you can use the lid to slice it.  It comes in a blue metal tin, maybe 3 oz and a larger one at 6oz? You can get them in Middle Eastern markets, and probably elsewhere, but that's where I buy them. Regards, Ranee -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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Okay, my turn ... Oh, this is going to get me SO flamed, I'm sure : )
Buttermilk. I drink it like a beverage. In fact, I'm a real buttermilk afficiando, and know where to get the tastiest kinds. Three or four glasses a day. The full-fat kind. And I salt it like salt is going out of style. How much do I weigh? 102, but man, I gotta do a LOT of sit-ups! - Tess : ) |
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Ranee Mueller wrote: > In article >, "kilikini" > > wrote: > > > Ranee Mueller wrote: > > > Rich reminded me to mention my love of canned Kraft cheese as > > > another shameful food secret. > > > > Canned Kraft cheese? I've never heard of it! > > My mom's family used to bring it with them from Saudi Arabia, and I'd > eat it on these terribly fatty crisp crackers which were almost like > biscotti, only much more short and savory. Anyway, the kraft cheese > there is marketed in a couple ways, one in the can and the other in a > glass jar (which you can wash and use as tea glasses when you're > finished eating it) which is creamier and spreads. The canned cheese is > mostly appealing for the way you get it out of the can, you take off the > top and the bottom, and push it out, then you can use the lid to slice > it. It comes in a blue metal tin, maybe 3 oz and a larger one at 6> oz? You can get them in Middle Eastern markets, and probably elsewhere, > but that's where I buy them. I remember canned cheese from years ago when I worked in the college dorm kitchen, the stuff came in BIG institutional - sized cans... I've also seen ads for it in old magazines from the 40's... -- Best Greg |
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Tess wrote: > Okay, my turn ... Oh, this is going to get me SO flamed, I'm sure : ) > > Buttermilk. I drink it like a beverage. In fact, I'm a real buttermilk > afficiando, and know where to get the tastiest kinds. Three or four glasses > a day. The full-fat kind. And I salt it like salt is going out of style. How > much do I weigh? 102, but man, I gotta do a LOT of sit-ups! > IIRC buttermilk has less fat than even skim milk...it's a very healthy habit you've got there. -- Best Greg |
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Tess wrote: > Okay, my turn ... Oh, this is going to get me SO flamed, I'm sure : ) > > Buttermilk. I drink it like a beverage. Um, buttermilk IS a beverage. > Three or four glasses a day. The full-fat kind. How > much do I weigh? 102, but man, I gotta do a LOT of sit-ups! What do you mean by "full-fat kind"? I like buttermilk too... but it's not very fattening, no more than nonfat/lowfat milk. Buttermilk of times past was the liquid left after butter was churned, contained virtually no fat other than a few tiny yellow flecks of butter. Today it is made commercially by adding special bacteria to nonfat or lowfat milk, giving it a slightly thickened texture and tangy flavor. No one gets fat from drinking buttermilk, in fact it's a great appetite supressor that aids in dieting for weight loss. |
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"Sheldon" > wrote in message oups.com... > > Tess wrote: >> Okay, my turn ... Oh, this is going to get me SO flamed, I'm sure : ) >> >> Buttermilk. I drink it like a beverage. > > Um, buttermilk IS a beverage. > >> Three or four glasses a day. The full-fat kind. How >> much do I weigh? 102, but man, I gotta do a LOT of sit-ups! > > What do you mean by "full-fat kind"? > > I like buttermilk too... but it's not very fattening, no more than > nonfat/lowfat milk. Buttermilk of times past was the liquid left after > butter was churned, contained virtually no fat other than a few tiny > yellow flecks of butter. Today it is made commercially by adding > special bacteria to nonfat or lowfat milk, giving it a slightly > thickened texture and tangy flavor. No one gets fat from drinking > buttermilk, in fact it's a great appetite supressor that aids in > dieting for weight loss. As opposed to ... what do they call it? 2% butterfat, or lowfat, something like that. The best kinds *do* have little butter flecks, and mmmmm, it's good : ) The *very* best comes from Crystal River, Florida, and I always take an extra cooler, just for bringing some back. As to how it's made - I *know* how to make it at home. Saves a lot of money, and it's delicious. You have to have some "store bought" to begin with, for the culture. Would anybody be interested in the directions? We have a little Mom and Pop dairy here, and their buttermilk is just - just outstanding. I start off with a quart of it, and can keep making my own from it almost all summer. Most people think I'm perverted, weird, and just downright gross : ) If you think about it, it's not far off from yoghurt at all. I also make a lovely potato and buttermilk soup - I think it's Polish. Your tangy, salty friend, - Tess : ) |
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"Gregory Morrow" <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote in message ink.net... > > Tess wrote: > >> Okay, my turn ... Oh, this is going to get me SO flamed, I'm sure : ) >> >> Buttermilk. I drink it like a beverage. In fact, I'm a real buttermilk >> afficiando, and know where to get the tastiest kinds. Three or four > glasses >> a day. The full-fat kind. And I salt it like salt is going out of style. > How >> much do I weigh? 102, but man, I gotta do a LOT of sit-ups! >> > > > IIRC buttermilk has less fat than even skim milk...it's a very healthy > habit > you've got there. > > -- > Best > Greg Hahaha! Well, I'm not the least bit worried about my calcium intake, and it's good for certain ... um ... female malfunctions, too. Best back, - Tess |
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