Shameful food secrets, eh? Well ...

Does anyone watch Samantha Brown? She does "Great Hotels" on the travel
channel. Once, she was in a great villa in Hawaii which had it's own
butler - and she was taking full advantage of him! She had him bring her a
.... are you ready for this? A triple-decker peanut butter and Frito
sandwich. Eek! Has anybody had this? Probably one of those things that
*sounds* awful, but actually works. How much does *she* weigh? About 12
pounds : )

- Tess

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!

My grandfather used to like a tall glass of cold buttermilk.

Priscilla

On Wed 16 Feb 2005 10:04:10a, Ranee Mueller wrote in rec.food.cooking:

> Rich reminded me to mention my love of canned Kraft cheese as another
> shameful food secret.
>
> Regards,
> Ranee
>

I sometimes like the little glass jars of Kraft cheese; Roka Blue, Old
English, Pimiento, and Pineapple, and I don't care who knows!

Wayne

On Wed, 16 Feb 2005 21:43:41 GMT, "Tess" >
wrote:

>Shameful food secrets, eh? Well ...
>
>Does anyone watch Samantha Brown? She does "Great Hotels" on the travel
>channel. Once, she was in a great villa in Hawaii which had it's own
>butler - and she was taking full advantage of him! She had him bring her a
>... are you ready for this? A triple-decker peanut butter and Frito
>sandwich. Eek! Has anybody had this? Probably one of those things that
>*sounds* awful, but actually works. How much does *she* weigh? About 12
>pounds : )
>
>- Tess
>


Yeah, baby!

Ginny

On 2005-02-16, Ranee Mueller > wrote:

> glass jar (which you can wash and use as tea glasses when you're
> finished eating it) which is creamier and spreads......

Kraft used to make a half dozen flavors in the jar, my all-time fave
being the pineapple. Awesome on celery. Most flavors are history
with only a couple remaining. I think the drop in popularity was not
so much the cheese as the price. Way too much for flavored/dyed cream
cheese.

nb

"Tess" >, if that's their real name, wrote:

>She had him bring her a
>... are you ready for this? A triple-decker peanut butter and Frito
>sandwich. Eek! Has anybody had this? Probably one of those things that
>*sounds* awful, but actually works.

Crash loves peanut butter and nacho cheese flavored potato chip sandwiches.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Wayne Boatwright >, if that's their real name, wrote:

>I sometimes like the little glass jars of Kraft cheese; Roka Blue, Old
>English, Pimiento, and Pineapple, and I don't care who knows!

You forgot the green olive one. Fantastic on Ritz crackers.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

-L. wrote:

> Dog3 wrote:
>
>>I tried it late last night,
>
>
> Glad you enjoyed it. Now you will be an addict, ya know...
>
> -L.
>

Ok, Question. Do you use an *entire* "slab"?
That would be an aweful lot of velveeta.

In article >, notbob
> wrote:

> On 2005-02-16, Ranee Mueller > wrote:
>
> > glass jar (which you can wash and use as tea glasses when you're
> > finished eating it) which is creamier and spreads......
>
> Kraft used to make a half dozen flavors in the jar, my all-time fave
> being the pineapple. Awesome on celery. Most flavors are history
> with only a couple remaining. I think the drop in popularity was not
> so much the cheese as the price. Way too much for flavored/dyed cream
> cheese.

Oh, no, this was far more artificial than cream cheese that was
flavored and dyed. I've never seen it in the US, even in the Middle
Eastern markets (though I will check again), it was pasteurized,
processed cheese spread, it was tangy, and runnier than cream cheese,
but not orange like cheez whiz, it was a pale, creamy color with an
orange tinge to it.

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/

"Dog3" > wrote in message
1...
> Denise~* > wrote in news:CpSdnVYm4aUAQ47fRVn-

>> Ok, Question. Do you use an *entire* "slab"?
>> That would be an aweful lot of velveeta.

> No, I cut off a chunk. Maybe 1/4 of the slab. I let it melt in butter and
> toss the popped corn in it. Gawd, it is good. I think one has to melt the
> cheese product as their taste dictates. I started with 1/4 of the loaf and
> 1 stick of butter and it worked fine.
>
> Michal

See what happens when you eat Velveeta? You can't even spell your
own name.

Sad. nancy

On Wed 16 Feb 2005 04:27:26p, Damsel in dis Dress wrote in rec.food.cooking:

> Wayne Boatwright >, if that's their real name, wrote:
>
>>I sometimes like the little glass jars of Kraft cheese; Roka Blue, Old
>>English, Pimiento, and Pineapple, and I don't care who knows!
>
> You forgot the green olive one. Fantastic on Ritz crackers.
>
> Carol

Yep, that one too!!! I luv 'em all!

Wayne

"jacqui{JB}" > wrote:
>Hmmm, sounds very interesting. I'd try it, given the choice.
Will you marry me? :>)

"TheAlligator" > wrote in message
...

> >Hmmm, sounds very interesting. I'd try it,
> given the choice.

> Will you marry me? :>)

Not sure what my husband would say about that, although I've always
liked the idea of having two men. >
-j

"Damsel in dis Dress" wrote ...
> >English, Pimiento, and Pineapple, and I don't care who knows!
> You forgot the green olive one. Fantastic on Ritz crackers.

Ahhh, good times, good times. When I was a lad the food budget was
miniscule. The Kraft glasses of sludge were a special treat but
always pimiento or olive. And Red Devil potted meat. These are not
my comfort foods.
But did we have juice glasses....

On Thu 17 Feb 2005 07:50:22a, CaptCook wrote in rec.food.cooking:

> "Damsel in dis Dress" wrote ...
>> >English, Pimiento, and Pineapple, and I don't care who knows!
>> You forgot the green olive one. Fantastic on Ritz crackers.
>
> Ahhh, good times, good times. When I was a lad the food budget was
> miniscule. The Kraft glasses of sludge were a special treat but
> always pimiento or olive. And Red Devil potted meat. These are not
> my comfort foods.
> But did we have juice glasses....

And Underwood Devilled Ham...

Wayne Boatwright wrote:
> On Thu 17 Feb 2005 07:50:22a, CaptCook wrote in rec.food.cooking:
>
> > "Damsel in dis Dress" wrote ...
> >> >English, Pimiento, and Pineapple, and I don't care who knows!
> >> You forgot the green olive one. Fantastic on Ritz crackers.
> >
> > Ahhh, good times, good times. When I was a lad the food budget was
> > miniscule. The Kraft glasses of sludge were a special treat but
> > always pimiento or olive. And Red Devil potted meat. These are
not
> > my comfort foods.
> > But did we have juice glasses....
>
> And Underwood Devilled Ham...


LOL. I have two containers of each -- Kraft cheese(I like the olive
best) and Underwood deviled ham - in my cupboard right now. And
they've only been there a week.

N.

In article >, "CaptCook" >
wrote:

> "Damsel in dis Dress" wrote ...
> > >English, Pimiento, and Pineapple, and I don't care who knows!
> > You forgot the green olive one. Fantastic on Ritz crackers.
>
> Ahhh, good times, good times. When I was a lad the food budget was
> miniscule. The Kraft glasses of sludge were a special treat but
> always pimiento or olive. And Red Devil potted meat. These are not
> my comfort foods.
> But did we have juice glasses....

When we cleaned out the family home and Mother moved into a retirement
community, I put a dibs on most of those juice glasses. It's funny the
things one becomes attached to. ;-)

Priscilla
--
"And what's this crap about Sodomites? It's always Sodomites this and
Sodomites that. What about us Gomorrahians? We were there too; we
deserve some mention. Sodom always gets the credit, and Gomorrah always
does the work." - JohnN in alt.religion.christian.episcopal

Priscilla Ballou >, if that's their real name, wrote:

>When we cleaned out the family home and Mother moved into a retirement
>community, I put a dibs on most of those juice glasses. It's funny the
>things one becomes attached to. ;-)

For Crash, it's the huge, yellow Pyrex bowl that his mother used when
making potato salad.

For me, it's cooking stuff, but my erstwhile sister commandeered most of
Mom's stuff to give to my niece. Thank goodness for thrift shops. I have
a set of aluminum measuring cups and a million pie pans. I very rarely
make pies, but every time we see a pan like one of Mom's we buy it, because
neither of us can remember if we've already got one like that.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

In article >, Pixmaker
> wrote:

> The world war II "D-Ration" was an olive-drab can of cheese! Very dry
> cheese as I recall. . . about the size of a large tuna-fish can. It
> was not a beloved favorite and there were always a lot of them left
> over as it was the last field ration that was eaten.

Okay, everyone has to go look for Kraft cheese in a can. It isn't
dry at all, it's about the consistency of American cheese, or mild
cheddar.

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/

Oh, my. . . canned cheese.

The world war II "D-Ration" was an olive-drab can of cheese! Very dry
cheese as I recall. . . about the size of a large tuna-fish can. It
was not a beloved favorite and there were always a lot of them left
over as it was the last field ration that was eaten.

The great esteem in which this particular ration was held is indicated
by its slang term, A-hole tightener.

I know you really wanted to know this!

Pixmaker in FLL
==========================
It's not the heat, it's the humidity!
==========================
(...Think the humidity's bad?
You should watch us vote!)

In article > , Ang and
Bruce > wrote:

> I don't think it's available internationally, hey.

I know it is available in the Middle East, in the US and I'm pretty
sure Australia, I've labelling on the cans which says something about
Australia. It may be available other places.

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/

Wayne Boatwright > wrote:
>And Underwood Devilled Ham...
Oh, man, I forgot about that stuff. Heaven in a can.

On Thu 17 Feb 2005 06:25:31p, TheAlligator wrote in rec.food.cooking:

> Wayne Boatwright > wrote:
>>And Underwood Devilled Ham...
> Oh, man, I forgot about that stuff. Heaven in a can.
>

I always keep a can or two in my desk at work, with a package of crackers,
just in case I forget to bring lunch or don't have time to go out.

Wayne

Wayne Boatwright > wrote:
>I always keep a can or two in my desk at work, with a package of crackers,
>just in case I forget to bring lunch or don't have time to go out.
Wait a minute - you're telling me the steff is still around? Don't
tease me, man, how do I get some?

On Thu 17 Feb 2005 06:41:58p, TheAlligator wrote in rec.food.cooking:

> Wayne Boatwright > wrote:
>>I always keep a can or two in my desk at work, with a package of crackers,
>>just in case I forget to bring lunch or don't have time to go out.
> Wait a minute - you're telling me the steff is still around? Don't
> tease me, man, how do I get some?

Every supermarket I go to carries it. In most of them it's shelved near the
canned tuna, sardines, etc. I think they also have a potted corned beef and
some kind of potted chicken as well. Remember, it's in a can wrapped in
white paper. The print, IIRC, is black and red.

Wayne

On Wed, 16 Feb 2005 09:04:10 -0800, Ranee Mueller
> wrote:

> Rich reminded me to mention my love of canned Kraft cheese as another
>shameful food secret.

The DH loves Kraft's Cheez Whiz. My shameful food secret is <looking
around to make sure no one is listening> pork rinds <blush!>

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd >, if that's their real name,
wrote:

>My shameful food secret is <looking
>around to make sure no one is listening> pork rinds <blush!>

I like 'em too. Plus, they have no carbs.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Priscilla Ballou wrote:


> When I was a kid I sometimes ate white bread with butter and a thick
> layer of brown sugar. I'm not quite sure why my somewhat puritanical

> mother permitted it, but she did!

Funny, my snack when I was a kid was Wonder bread with butter (actually
margarine in our house) with rainbow sprinkles on top. Not sure why mom
let me eat this either, but I never complained!

On Thu, 17 Feb 2005 21:11:43 -0600, Damsel in dis Dress
> wrote:

>Terry Pulliam Burd >, if that's their real name,
>wrote:
>
>>My shameful food secret is <looking
>>around to make sure no one is listening> pork rinds <blush!>
>
>I like 'em too. Plus, they have no carbs.

No carbs? Really? I'm going on the Lindora diet on Wednesday...hee
hee.

(9 weeks to the Baja California cruise and Bathing Suit Hell)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd >, if that's their real name,
wrote:

>On Thu, 17 Feb 2005 21:11:43 -0600, Damsel in dis Dress
> wrote:
>
>>Terry Pulliam Burd >, if that's their real name,
>>wrote:
>>
>>>My shameful food secret is <looking
>>>around to make sure no one is listening> pork rinds <blush!>
>>
>>I like 'em too. Plus, they have no carbs.
>
>No carbs? Really? I'm going on the Lindora diet on Wednesday...hee
>hee.

No carbs, but lots of fat and calories. These are only a good deal if
you're low-carbing. I dip them in guacamole.

What's the Lindora diet? I've never heard of it.

>(9 weeks to the Baja California cruise and Bathing Suit Hell)

Just pack a few muumuus and enjoy yourself!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Thu, 17 Feb 2005 22:15:08 -0600, Damsel in dis Dress
> wrote:

>What's the Lindora diet? I've never heard of it.

It's Jenny Craig-ish, inasmuch as they supply the food and snacks, but
go a bit farther. They have a nurse practitioner who administers B-12
shots, monitors you through blood tests, etc. My boss lost 30 lbs. in
about 12 weeks and has kept it off - they have a maintenance program,
also. It's low-carb/no-carb:

http://www.lindora.com/

Actually, I'm not particularly overweight (15 lbs. +/-), but would
like to get down a bit and can't seem to do it on my own. I do cardio
1 hour a day 3 times a week, 1/2 hour twice a week and lift weights
twice a week, plus some intense exercise for my lower back twice a
day. "Frustrated" doesn't quite adequately explain why I can't seem to
lose a few lbs., dammit!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

In rec.food.cooking, Yeff > wrote:
> Cornflakes? The soggier the better.

Spam.

--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower

Buttermilk....yuuuuuummmmm. I do get a kick out of the advertising,
though. "Low Fat" buttermilk? Just what do they think it is, if not
milk with the butterfat removed and then fermented. lol.

Just took some tomato soup to the monthly potluck. Campbells condensed,
buttermilk and paprika. Should have taken 2 gallons instead of just the
one. <beg>

Pops

On Fri 18 Feb 2005 09:08:09p, wrote in rec.food.cooking:

> Buttermilk....yuuuuuummmmm. I do get a kick out of the advertising,
> though. "Low Fat" buttermilk? Just what do they think it is, if not
> milk with the butterfat removed and then fermented. lol.

When butter was churned in the farm kitchen, there was next to no butterfat
left in the milk. Depending on the dairy, commercial buttermilk ranges from
1/2% to full fat 4%. Most commonly available is 1/2% and 1%.

> Just took some tomato soup to the monthly potluck. Campbells condensed,
> buttermilk and paprika. Should have taken 2 gallons instead of just the
> one. <beg>

I like tomato soup with buttermilk served chilled in a mug during the summer.

Wayne

On Sat, 19 Feb 2005 13:06:29 GMT, Dog3
> wrote:

> Wayne Boatwright > wrote in
> :
>
> > On Fri 18 Feb 2005 09:08:09p, wrote in rec.food.cooking:
> >
> >> Buttermilk....yuuuuuummmmm. I do get a kick out of the advertising,
> >> though. "Low Fat" buttermilk? Just what do they think it is, if not
> >> milk with the butterfat removed and then fermented. lol.
> >
> > When butter was churned in the farm kitchen, there was next to no
> > butterfat left in the milk. Depending on the dairy, commercial
> > buttermilk ranges from 1/2% to full fat 4%. Most commonly available
> > is 1/2% and 1%.
> >
> >> Just took some tomato soup to the monthly potluck. Campbells
> >> condensed, buttermilk and paprika. Should have taken 2 gallons
> >> instead of just the one. <beg>
> >
> > I like tomato soup with buttermilk served chilled in a mug during the
> > summer.
> >
I've never heard of that before. Is it a regional thing?
>
> Mmmmmm... me too. I like a bit of fresh basil, oregano or rosemary in it
> too. Not all 3, just one of them.
>
Fresh tomato soup (not creamed) with a sprinkling of chopped
fresh basil is something I go for!



sf