Traveling for a week. Business, pleasure, food.

Wichita Wednesday dinner: Good Thai food on somebody else's dime. Pad
Thai, papaya salad, curried duck, spring rolls, and more. Yum.

Wichita Thursday lunch: Ruben sandwich at a cool little booktsore. A
bit too meek and small, but good enough.

Wichita Thursday dinner: Seafood crepes at a bistro in the Old Town.
OK, but I could do better. Somebody else's dime again. D had a
really good pork medallion and polenta entre'. I also got a tasty
appetizer of seared ahi tuna. Should have had three more and avoided
the crepes.

Someplace on US 75 in northeast Kansas Friday lunch: A truly crappy
fish sandwich at Burger King. Darth Sombody was there, too,
hyperventilating. Outside later D sniffed and checked the soles of
her shoes. "It's the air," said I. It was.

Nebraska City Friday afternoon break: Coffee at a shop that offered
ciabatta sandwiches. I wish them well, and I wonder how many
residents of Nebraska City have heard of ciabatta.

Omaha Friday dinner: Snacks at the new Fair Housing Office opening
shindig. (A friend works there) Poached scallops on cucumber slices,
seafood Louis, fruit salad, etc. A standout was the savory cherry
sauce on bruschetta. All the food was prepared by students at the
local community college's culinary school.

Omaha Friday late snack: Tapas at a really good (but loud) Spanish
place in the Benson neighborhood. Beef carpaccio with manchego, white
sardines with garlic, grilled vegetable salad, spinach with garlic,
bread, and a big red wine that might have been called Projecto Quatro.
I hope so; it was fine, and I want more.

Someplace in western Iowa Saturday lunch: Subway sandwich. I got a
BMT.

Grinnell Iowa Saturday dinner: Backyard cookout fare at my Daughter's
"collective" house just off the college campus. Brats, chicken, even
a chunk of round steak. I enjoyed it, even if I got beat at dominoes
and D bit into an undercooked brat. I think she enjoyed it less after
that.

Grinnell, Iowa Sunday lunch: Patty melt at the supremely funky A&M
diner. Delicious -- greasy, but delicious.

Grinnell, Iowa Sunday dinner: Steak at a real throwback of a
post-hippie restaurant. Mine was a little overcooked for what I'd
call medium rare, but still enjoyable.

Grinnell, Iowa Monday lunch: BIG GRADUATION DAY. The college fed us
sandwiches on the lawn after the students walked the stage. Mine was
a ciabatta with Italian spiced ham and hummus. I loved it, but not as
much as the student herself.

Newton, Iowa Monday dinner: After toasting the grads with an
inexpensive cava, we drove to the home of Maytag blue cheese for a
meal at an Argentine restaurant. Not a good idea, as it turned out,
though watching the face of the old lady who got the glass of ice
water baptism at the hand of the owner was a treat of sorts. D's
sirloin with chimichurri sauce was a particular disappointment. The
sauce was good enough, but the steak was tough and overcooked.

Grinnell, Iowa Tuesday brunch: Late breakfast at the A&M diner. Yum.
D and I began our trek south afterwards. The graduate will follow
soon.

Joplin, Missouri Tuesday dinner: (Here the "a" theme breaks down.)
After getting some astonishingly wonderful news via e-mail (a book
deal for D), we celebrated with martinis and goofy sushi rolls at a
Japanese place. It was all shrimp tempura and pan Asain chile sauces
wrapped in seasond rice and sprinkled with stuff. Later, we got two
kinds of chicken wings to go from a chain restaurant on the main drag
and devoured them in the motel room.

Muskogee, Oklahoma Wednesday lunch: Yummy barbecue at an independent
joint just off Highway 69. I got a sliced beef sandwich. D got ribs.
We were both happy.

Now we're home, thank God.

What's for dinner?


modom

Only superficial people don't judge by appearances.
-- Oscar Wilde

Michael Odom wrote:
> [snip]
> Joplin, Missouri Tuesday dinner: (Here the "a" theme breaks down.)

Are you sure? Missouri is pronounced, muh'zour'a, isn't it? -aem

"Michael Odom" > wrote

> What's for dinner?

Thanks for the great story, Michael. I hurt my head
and finally came up with breakfast in Marrietta, Ohio.
I had bananas in cream. Some old hotel near the
river.

nancy

On 25 May 2005 17:05:58 -0700, "aem" > wrote:

>
>
>Michael Odom wrote:
>> [snip]
>> Joplin, Missouri Tuesday dinner: (Here the "a" theme breaks down.)
>
>Are you sure? Missouri is pronounced, muh'zour'a, isn't it? -aem

Point well taken.

Dinner tonight was leftover bracciole which D found in the freezer. I
also had some toast with good Iowa goat cheese.


modom

Only superficial people don't judge by appearances.
-- Oscar Wilde

On Wed, 25 May 2005 20:31:43 -0400, "Nancy Young"
> wrote:

>
>"Michael Odom" > wrote
>
>> What's for dinner?
>
>Thanks for the great story, Michael. I hurt my head
>and finally came up with breakfast in Marrietta, Ohio.
>I had bananas in cream. Some old hotel near the
>river.
>
Sounds pretty good and lots of "a's" too (note that I didn't breakfast
once on my trip -- not my habit), but did you drive 1782.5 miles? Not
to brag, but I really toured the western edge of the Middle West over
the past week. Some of the food was surprisingly good, too.

Now if only my car didn't make a wan whistling sound every time I
start it. Probably has a sucking chest wound. Or something.


modom

Only superficial people don't judge by appearances.
-- Oscar Wilde

"Michael Odom" > wrote

>>Thanks for the great story, Michael. I hurt my head
>>and finally came up with breakfast in Marrietta, Ohio.
>>I had bananas in cream. Some old hotel near the
>>river.
>>
> Sounds pretty good and lots of "a's" too (note that I didn't breakfast
> once on my trip -- not my habit), but did you drive 1782.5 miles? Not
> to brag, but I really toured the western edge of the Middle West over
> the past week. Some of the food was surprisingly good, too.
>
> Now if only my car didn't make a wan whistling sound every time I
> start it. Probably has a sucking chest wound. Or something.

Bad snipping, sorry Michael, been a long day. Sounds like you need
a new fan belt? But no, I am not comparing my trips to yours, just
playing the 'a' game.

nancy

Michael Odom wrote:

> Sounds pretty good and lots of "a's" too (note that I didn't breakfast
> once on my trip -- not my habit), but did you drive 1782.5 miles? Not
> to brag, but I really toured the western edge of the Middle West over
> the past week. Some of the food was surprisingly good, too.
>


You missed Amana IA - not far from Newton...

http://www.amanacolonies.com/

And Pella:

http://www.pella.org/

--
Best
Greg

Michael Odom wrote:
> Traveling for a week. Business, pleasure, food.
>
> Wichita Wednesday dinner: Good Thai food on somebody else's dime. Pad
> Thai, papaya salad, curried duck, spring rolls, and more. Yum.
>
> Wichita Thursday lunch: Ruben sandwich at a cool little booktsore. A
> bit too meek and small, but good enough.
>
> Wichita Thursday dinner: Seafood crepes at a bistro in the Old Town.
> OK, but I could do better. Somebody else's dime again. D had a
> really good pork medallion and polenta entre'. I also got a tasty
> appetizer of seared ahi tuna. Should have had three more and avoided
> the crepes.

Dude, don't order seafood in the midwest. You got lucky with the ahi.

>
> Someplace on US 75 in northeast Kansas Friday lunch: A truly crappy
> fish sandwich at Burger King. Darth Sombody was there, too,
> hyperventilating. Outside later D sniffed and checked the soles of
> her shoes. "It's the air," said I. It was.
>
> Nebraska City Friday afternoon break: Coffee at a shop that offered
> ciabatta sandwiches. I wish them well, and I wonder how many
> residents of Nebraska City have heard of ciabatta.
>
> Omaha Friday dinner: Snacks at the new Fair Housing Office opening
> shindig. (A friend works there) Poached scallops on cucumber slices,
> seafood Louis, fruit salad, etc. A standout was the savory cherry
> sauce on bruschetta. All the food was prepared by students at the
> local community college's culinary school.
>
> Omaha Friday late snack: Tapas at a really good (but loud) Spanish
> place in the Benson neighborhood. Beef carpaccio with manchego, white
> sardines with garlic, grilled vegetable salad, spinach with garlic,
> bread, and a big red wine that might have been called Projecto Quatro.
> I hope so; it was fine, and I want more.
>
> Someplace in western Iowa Saturday lunch: Subway sandwich. I got a
> BMT.

I seriously don't know why anyone sets foot in Subway.

>
> Grinnell Iowa Saturday dinner: Backyard cookout fare at my Daughter's
> "collective" house just off the college campus. Brats, chicken, even
> a chunk of round steak. I enjoyed it, even if I got beat at dominoes
> and D bit into an undercooked brat. I think she enjoyed it less after
> that.
>
> Grinnell, Iowa Sunday lunch: Patty melt at the supremely funky A&M
> diner. Delicious -- greasy, but delicious.
>
> Grinnell, Iowa Sunday dinner: Steak at a real throwback of a
> post-hippie restaurant. Mine was a little overcooked for what I'd
> call medium rare, but still enjoyable.
>
> Grinnell, Iowa Monday lunch: BIG GRADUATION DAY. The college fed us
> sandwiches on the lawn after the students walked the stage. Mine was
> a ciabatta with Italian spiced ham and hummus. I loved it, but not as
> much as the student herself.
>
> Newton, Iowa Monday dinner: After toasting the grads with an
> inexpensive cava, we drove to the home of Maytag blue cheese for a
> meal at an Argentine restaurant.

I have toured the Maytag Bleu Cheese factory. It is a scary place.

> Not a good idea, as it turned out,
> though watching the face of the old lady who got the glass of ice
> water baptism at the hand of the owner was a treat of sorts. D's
> sirloin with chimichurri sauce was a particular disappointment. The
> sauce was good enough, but the steak was tough and overcooked.

That's unconscionable, for Iowa.

>
> Grinnell, Iowa Tuesday brunch: Late breakfast at the A&M diner. Yum.
> D and I began our trek south afterwards. The graduate will follow
> soon.
>
> Joplin, Missouri Tuesday dinner: (Here the "a" theme breaks down.)
> After getting some astonishingly wonderful news via e-mail (a book
> deal for D), we celebrated with martinis and goofy sushi rolls at a
> Japanese place. It was all shrimp tempura and pan Asain chile sauces
> wrapped in seasond rice and sprinkled with stuff. Later, we got two
> kinds of chicken wings to go from a chain restaurant on the main drag
> and devoured them in the motel room.

I thought you were going to say you later got a bad case of the shits.

>
> Muskogee, Oklahoma Wednesday lunch: Yummy barbecue at an independent
> joint just off Highway 69. I got a sliced beef sandwich. D got ribs.
> We were both happy.
>
> Now we're home, thank God.
>
> What's for dinner?
>
>
> modom

I don't miss that part of the US much. I miss the Muscatine melons and
the sweet corn. And the beef - but I don't eat beef anymore, so that
point is moot.

Glad you had a nice trip and came out seemingly unscathed.

-L.

On 26 May 2005 02:32:31 -0700, "-L." > wrote:
>
>Michael Odom wrote:
>> Traveling for a week. Business, pleasure, food.

>> Wichita Thursday dinner: Seafood crepes at a bistro in the Old Town.
>> OK, but I could do better. Somebody else's dime again. D had a
>> really good pork medallion and polenta entre'. I also got a tasty
>> appetizer of seared ahi tuna. Should have had three more and avoided
>> the crepes.
>
>Dude, don't order seafood in the midwest. You got lucky with the ahi.
>
It appears that such things are changing nowadays. I have often
offered advice along these lines, myself, but there was nothing wrong
with the scallops and such in the crepes. It was the crepes
themselves -- gummy and over-sauced.
>>
>> Newton, Iowa Monday dinner: After toasting the grads with an
>> inexpensive cava, we drove to the home of Maytag blue cheese for a
>> meal at an Argentine restaurant.
>
>I have toured the Maytag Bleu Cheese factory. It is a scary place.

Got that right. Did you see the video? I was uncomfortably reminded
of the orientation film in _Being John Malkovich_ except that
everybody in the Maytag flick looked like an extra in a failed remake
of _Saturday Night Fever_. Them was some strange coiffures.

>> Not a good idea, as it turned out,
>> though watching the face of the old lady who got the glass of ice
>> water baptism at the hand of the owner was a treat of sorts. D's
>> sirloin with chimichurri sauce was a particular disappointment. The
>> sauce was good enough, but the steak was tough and overcooked.
>
>That's unconscionable, for Iowa.
>
Yeah, we thought so. The guy in charge was clearly in over his head.
>>
>> Joplin, Missouri Tuesday dinner: (Here the "a" theme breaks down.)
>> After getting some astonishingly wonderful news via e-mail (a book
>> deal for D), we celebrated with martinis and goofy sushi rolls at a
>> Japanese place. It was all shrimp tempura and pan Asain chile sauces
>> wrapped in seasond rice and sprinkled with stuff. Later, we got two
>> kinds of chicken wings to go from a chain restaurant on the main drag
>> and devoured them in the motel room.
>
>I thought you were going to say you later got a bad case of the shits.
>
Not at all. The food was surprisingly good. Fresh and well prepared.
The martinis were a little less than optimally chilled, however.
>>
>I don't miss that part of the US much. I miss the Muscatine melons and
>the sweet corn. And the beef - but I don't eat beef anymore, so that
>point is moot.
>
Never had a Muscatine melon. Cantaloupe? Honeydew? Musk? Gotta be
musk, right?

>Glad you had a nice trip and came out seemingly unscathed.
>
Unscathed except for my sore butt and stiff back and horrible Visa
balance.


modom

Only superficial people don't judge by appearances.
-- Oscar Wilde

Michael Odom wrote:
> Someplace in western Iowa Saturday lunch: Subway sandwich. I got a
> BMT.

Henry's Cafe, in Honey Creek or close by. You missed a great
tenderloin sandwich!

>
> Grinnell Iowa Saturday dinner: Backyard cookout fare at my Daughter's
> "collective" house just off the college campus. Brats, chicken, even
> a chunk of round steak. I enjoyed it, even if I got beat at dominoes
> and D bit into an undercooked brat. I think she enjoyed it less after
> that.
>
> Grinnell, Iowa Sunday lunch: Patty melt at the supremely funky A&M
> diner. Delicious -- greasy, but delicious.

You were at Grinnell, and YOU DIDN'T CALL ME??? Shame! ;-) It's not
very far from me.

The A & M Diner has been there forever, and is a local favorite.

And whoever said no seafood in the Midwest doesn't know what they're
talking about - we don't get it from "across the street," but it
generally is very good. And I've traveled enough to be able to
compare. Still, you're in the Midwest - go for pork or beef.

Maytag Bleu (or Blue) cheese is absolutely the best - I think any
cheese factory is scary.

In Newton, it's "have a Maid-Rite." It is one of the 3 best places in
Iowa to have a gen-u-wine Maid-Rite without a bunch of nonsense
accoutrements/flavors, and the beef is top of the line.

Oh, well, you can cure all these things the next time you're here. ;-)

N.

>
> I don't miss that part of the US much. I miss the Muscatine melons and
> the sweet corn. And the beef - but I don't eat beef anymore, so that
> point is moot.
>
> Glad you had a nice trip and came out seemingly unscathed.
>
We don't usually scathe people ;-)

N.

Michael Odom > wrote in
:

> On 26 May 2005 02:32:31 -0700, "-L." > wrote:
>>
>>Michael Odom wrote:
>>> Traveling for a week. Business, pleasure, food.
>
>>> Wichita Thursday dinner: Seafood crepes at a bistro in the Old Town.
>>> OK, but I could do better. Somebody else's dime again. D had a
>>> really good pork medallion and polenta entre'. I also got a tasty
>>> appetizer of seared ahi tuna. Should have had three more and avoided
>>> the crepes.
>>
>>Dude, don't order seafood in the midwest. You got lucky with the ahi.
>>
> It appears that such things are changing nowadays. I have often
> offered advice along these lines, myself, but there was nothing wrong
> with the scallops and such in the crepes. It was the crepes
> themselves -- gummy and over-sauced.
>>>
>>> Newton, Iowa Monday dinner: After toasting the grads with an
>>> inexpensive cava, we drove to the home of Maytag blue cheese for a
>>> meal at an Argentine restaurant.
>>
>>I have toured the Maytag Bleu Cheese factory. It is a scary place.
>
> Got that right. Did you see the video? I was uncomfortably reminded
> of the orientation film in _Being John Malkovich_ except that
> everybody in the Maytag flick looked like an extra in a failed remake
> of _Saturday Night Fever_. Them was some strange coiffures.
>
>>> Not a good idea, as it turned out,
>>> though watching the face of the old lady who got the glass of ice
>>> water baptism at the hand of the owner was a treat of sorts. D's
>>> sirloin with chimichurri sauce was a particular disappointment. The
>>> sauce was good enough, but the steak was tough and overcooked.
>>
>>That's unconscionable, for Iowa.
>>
> Yeah, we thought so. The guy in charge was clearly in over his head.
>>>
>>> Joplin, Missouri Tuesday dinner: (Here the "a" theme breaks down.)
>>> After getting some astonishingly wonderful news via e-mail (a book
>>> deal for D), we celebrated with martinis and goofy sushi rolls at a
>>> Japanese place. It was all shrimp tempura and pan Asain chile sauces
>>> wrapped in seasond rice and sprinkled with stuff. Later, we got two
>>> kinds of chicken wings to go from a chain restaurant on the main drag
>>> and devoured them in the motel room.
>>
>>I thought you were going to say you later got a bad case of the shits.
>>
> Not at all. The food was surprisingly good. Fresh and well prepared.
> The martinis were a little less than optimally chilled, however.
>>>
>>I don't miss that part of the US much. I miss the Muscatine melons and
>>the sweet corn. And the beef - but I don't eat beef anymore, so that
>>point is moot.
>>
> Never had a Muscatine melon. Cantaloupe? Honeydew? Musk? Gotta be
> musk, right?
>
>>Glad you had a nice trip and came out seemingly unscathed.
>>
> Unscathed except for my sore butt and stiff back and horrible Visa
> balance.
>
>
> modom
>
> Only superficial people don't judge by appearances.
> -- Oscar Wilde

ROFL... the 'Blue Cheese video by Maytag' is creepy.


Michael <- loves the blue cheese himself

On 26 May 2005 07:51:28 -0700, wrote:
>
>Michael Odom wrote:
>> Someplace in western Iowa Saturday lunch: Subway sandwich. I got a
>> BMT.
>
>Henry's Cafe, in Honey Creek or close by. You missed a great
>tenderloin sandwich!
>
Now you tell me!
>>
>> Grinnell Iowa Saturday dinner: Backyard cookout fare at my Daughter's
>> "collective" house just off the college campus. Brats, chicken, even
>> a chunk of round steak. I enjoyed it, even if I got beat at dominoes
>> and D bit into an undercooked brat. I think she enjoyed it less after
>> that.
>>
>> Grinnell, Iowa Sunday lunch: Patty melt at the supremely funky A&M
>> diner. Delicious -- greasy, but delicious.
>
>You were at Grinnell, and YOU DIDN'T CALL ME??? Shame! ;-) It's not
>very far from me.

Sorry. I was pressed for time and didn't tell anybody on rfc about
the trip. Barb already zapped me (nicely) on that score.
>
>The A & M Diner has been there forever, and is a local favorite.
>
>And whoever said no seafood in the Midwest doesn't know what they're
>talking about - we don't get it from "across the street," but it
>generally is very good. And I've traveled enough to be able to
>compare. Still, you're in the Midwest - go for pork or beef.
>
>Maytag Bleu (or Blue) cheese is absolutely the best - I think any
>cheese factory is scary.
>
I didn't go there this time, but the "tour" I took last year was
really underwhelming. They set up a VCR in what appeared to be a
storage room and that was about it. And the video! Production values
somewhere south of the Rockford Files and haircuts from disco hell.
Remember guys with perms?

>In Newton, it's "have a Maid-Rite." It is one of the 3 best places in
>Iowa to have a gen-u-wine Maid-Rite without a bunch of nonsense
>accoutrements/flavors, and the beef is top of the line.
>
I don't inderstand Made-Rites.

>Oh, well, you can cure all these things the next time you're here. ;-)
>
Probably

modom

Only superficial people don't judge by appearances.
-- Oscar Wilde

"Michael Odom" > wrote in message
...
> Traveling for a week. Business, pleasure, food.
>
> Wichita Wednesday dinner: Good Thai food on somebody else's dime. Pad
> Thai, papaya salad, curried duck, spring rolls, and more. Yum.
>
> Wichita Thursday lunch: Ruben sandwich at a cool little booktsore. A
> bit too meek and small, but good enough.
>
> Wichita Thursday dinner: Seafood crepes at a bistro in the Old Town.
> OK, but I could do better. Somebody else's dime again. D had a
> really good pork medallion and polenta entre'. I also got a tasty
> appetizer of seared ahi tuna. Should have had three more and avoided
> the crepes.
>
> Someplace on US 75 in northeast Kansas Friday lunch: A truly crappy
> fish sandwich at Burger King. Darth Sombody was there, too,
> hyperventilating. Outside later D sniffed and checked the soles of
> her shoes. "It's the air," said I. It was.
>
> Nebraska City Friday afternoon break: Coffee at a shop that offered
> ciabatta sandwiches. I wish them well, and I wonder how many
> residents of Nebraska City have heard of ciabatta.

I think that depends on how many people in Nebraska city have seen a Jack In The
Box commercial.....


Dimitri

aem wrote:
> Michael Odom wrote:
> > [snip]
> > Joplin, Missouri Tuesday dinner: (Here the "a" theme breaks down.)
>
> Are you sure? Missouri is pronounced, muh'zour'a, isn't it? -aem


Not in the part of MissourEE that I live in. Except for hoosiers, of
course.



Brian

Dimitri wrote on 26 May 2005 in rec.food.cooking

>
> "Michael Odom" > wrote in message
> ...
> > Traveling for a week. Business, pleasure, food.
> >
> > Wichita Wednesday dinner: Good Thai food on somebody else's
> > dime. Pad Thai, papaya salad, curried duck, spring rolls, and
> > more. Yum.
> >
> > Wichita Thursday lunch: Ruben sandwich at a cool little
> > booktsore. A bit too meek and small, but good enough.
> >
> > Wichita Thursday dinner: Seafood crepes at a bistro in the Old
> > Town. OK, but I could do better. Somebody else's dime again. D
> > had a really good pork medallion and polenta entre'. I also got
> > a tasty appetizer of seared ahi tuna. Should have had three
> > more and avoided the crepes.
> >
> > Someplace on US 75 in northeast Kansas Friday lunch: A truly
> > crappy fish sandwich at Burger King. Darth Sombody was there,
> > too, hyperventilating. Outside later D sniffed and checked the
> > soles of her shoes. "It's the air," said I. It was.
> >
> > Nebraska City Friday afternoon break: Coffee at a shop that
> > offered ciabatta sandwiches. I wish them well, and I wonder how
> > many residents of Nebraska City have heard of ciabatta.
>
> I think that depends on how many people in Nebraska city have seen
> a Jack In The Box commercial.....
>
>
> Dimitri
>
>
>

Had some decent farmer sausage and a nice bowl of butter soup in Altona
once. I was going to mention the culinery delights in Miami Mb. but
that doesn't end in a "a" and also it doesn't occur, unless
cheeseburgers are important to you.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet wrote:

> Had some decent farmer sausage and a nice bowl of butter soup in Altona
> once.

butter soup?

Jude wrote on 26 May 2005 in rec.food.cooking

> Monsur Fromage du Pollet wrote:
>
> > Had some decent farmer sausage and a nice bowl of butter soup in
> > Altona once.
>
> butter soup?
>
>

A Minnonite <sp??> soup...very nice. A thin cream soup, with of course
butter plus farmer sausage chunks, potatoes and lots of pepper plus
other stuff.

Minnonites are a religous group similar to the Amish except they use
modern stuff. They have 'Large Land Holdings' in Mb and in Mexico or
Central America.
Other Minnonite soups include the famous 'Green Bean Soup'and Summer
Borstch <sp??>. Great Cooks good comfort styled foods.

Oh! they talk Low German as well. In fact at one time in Minnonite
country up here the Recorded Phone Messages Like I'm Sorry The number
you have Dialed is not in service... were in English and Low German.

(I haven't any recipes for either of these soups SOB!)

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet wrote:
> A Minnonite <sp??> soup...very nice.

Mennonite.

Yeah, what she said. I think the original guy's name was Menno or
something. Also around "M/A" country (MinnesotA, ManitobA, MontanA,
north dakotA - look for the Hutterites. World's finest smoked chickens,
turkeys and if you're REALLY lucky - pheasants.
Lynn from Fargo

Monsur Fromage du Pollet wrote:
>
> Jude wrote on 26 May 2005 in rec.food.cooking
>
> > Monsur Fromage du Pollet wrote:
> >
> > > Had some decent farmer sausage and a nice bowl of butter soup in
> > > Altona once.
> >
> > butter soup?
> >
> >
>
> A Minnonite <sp??> soup...very nice. A thin cream soup, with of course
> butter plus farmer sausage chunks, potatoes and lots of pepper plus
> other stuff.
>
> Minnonites are a religous group similar to the Amish except they use
> modern stuff. They have 'Large Land Holdings' in Mb and in Mexico or
> Central America.
> Other Minnonite soups include the famous 'Green Bean Soup'and Summer
> Borstch <sp??>. Great Cooks good comfort styled foods.
>
> Oh! they talk Low German as well. In fact at one time in Minnonite
> country up here the Recorded Phone Messages Like I'm Sorry The number
> you have Dialed is not in service... were in English and Low German.
>
> (I haven't any recipes for either of these soups SOB!)
>
> --
> No Bread Crumbs were hurt in the making of this Meal.
> Type 2 Diabetic Since Aug 2004
> 1AC- 7.2, 7.3, 5.5, 5.6 mmol
> Weight from 265 down to 219 lbs. and dropping.
> Continuing to be Manitoban

I have an old Mennonite cook book that I found at a yard sale last
month. It has "toast flour soup" It may be close.....

1 1/2 quarts milk
2 tbsp fat (maybe butter?)
1 cup flour
Salt

Heat milk in top of double boiler. Melt fat in skillet and add
flour, stirring until it becomes light brown. Leave flour and fat in
little lumps and drop into hot milk. Keep at boiling point 5 minutes.
Season with salt. Serves 6

Sharon

Monsur Fromage du Pollet wrote:
>
> Jude wrote on 26 May 2005 in rec.food.cooking
>
> > Monsur Fromage du Pollet wrote:
> >
> > > Had some decent farmer sausage and a nice bowl of butter soup in
> > > Altona once.
> >
> > butter soup?
> >
> >
>
> A Minnonite <sp??> soup...very nice. A thin cream soup, with of course
> butter plus farmer sausage chunks, potatoes and lots of pepper plus
> other stuff.
>
> Minnonites are a religous group similar to the Amish except they use
> modern stuff. They have 'Large Land Holdings' in Mb and in Mexico or
> Central America.
> Other Minnonite soups include the famous 'Green Bean Soup'and Summer
> Borstch <sp??>. Great Cooks good comfort styled foods.
>
> Oh! they talk Low German as well. In fact at one time in Minnonite
> country up here the Recorded Phone Messages Like I'm Sorry The number
> you have Dialed is not in service... were in English and Low German.
>
> (I haven't any recipes for either of these soups SOB!)
>
> --
> No Bread Crumbs were hurt in the making of this Meal.
> Type 2 Diabetic Since Aug 2004
> 1AC- 7.2, 7.3, 5.5, 5.6 mmol
> Weight from 265 down to 219 lbs. and dropping.
> Continuing to be Manitoban
I neglected to say that you could add all the other ingredients that
were in the soup you had. I think this may just be handy as a base.

Sharon

Monsur Fromage du Pollet wrote:
> Jude wrote on 26 May 2005 in rec.food.cooking
>
> > Monsur Fromage du Pollet wrote:
> >
> > > Had some decent farmer sausage and a nice bowl of butter soup in
> > > Altona once.
> >
> > butter soup?
> >
> >
>
> A Minnonite <sp??> soup...very nice. A thin cream soup, with of course
> butter plus farmer sausage chunks, potatoes and lots of pepper plus
> other stuff.

Mennonite. Odd to find them in Altoona (I assume that's what you
meant). Or did you mean Altona, somewhere? Independence and Kalona
are the "hotbeds" of Mennonites (and/or Amish) in Iowa. Both
variations of these religions generally are not embarrassed about
making lots of money. ;-)

>
> Minnonites are a religous group similar to the Amish except they use
> modern stuff. They have 'Large Land Holdings' in Mb and in Mexico or
> Central America.
> Other Minnonite soups include the famous 'Green Bean Soup'and Summer
> Borstch <sp??>. Great Cooks good comfort styled foods.
>


> Oh! they talk Low German as well. In fact at one time in Minnonite
> country up here the Recorded Phone Messages Like I'm Sorry The number
> you have Dialed is not in service... were in English and Low German.
>
> (I haven't any recipes for either of these soups SOB!)

N.

wrote on 27 May 2005 in rec.food.cooking

> Mennonite. Odd to find them in Altoona (I assume that's what you
> meant). Or did you mean Altona, somewhere?

No Double OO.

'Alt o na'... Altona the hotbed of Inequity, Romance and Sunflower
Capital of Manitoba ...It's in Canada...In the Province of Mb (new
style) or as we old farts say Man. or long style Manitoba.
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

On Mon, 30 May 2005 00:32:04 -0000, Bubbabob
> wrote:

>Michael Odom > wrote:
>
>
>> I don't inderstand Made-Rites.
>>
>
>I understand them but that doesn't mean I want to eat one. Quite the
>opposite.

I was being polite, Bubba.


modom

Michael Odom wrote:
> Never had a Muscatine melon. Cantaloupe? Honeydew? Musk? Gotta be
> musk, right?

I'm not sure what a musk melon is. A Muscatine melon is a cantalope -
the large kind with ridges on it. Is that also called a musk melon?
These are huge and incredibly sweet. The best cantelope you will ever
taste. Grown in Muscatine, Iowa, thus the name.

-L.

On Sun 29 May 2005 09:07:24p, -L. wrote in rec.food.cooking:

>
>
> Michael Odom wrote:
>> Never had a Muscatine melon. Cantaloupe? Honeydew? Musk? Gotta be
>> musk, right?
>
> I'm not sure what a musk melon is. A Muscatine melon is a cantalope -
> the large kind with ridges on it. Is that also called a musk melon?
> These are huge and incredibly sweet. The best cantelope you will ever
> taste. Grown in Muscatine, Iowa, thus the name.

I think it's the same thing that's grown in the South and called a musk melon
or even "mush" melon. The description fits it to a "T".


--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On 29 May 2005 21:07:24 -0700, "-L." > wrote:

>
>
>Michael Odom wrote:
>> Never had a Muscatine melon. Cantaloupe? Honeydew? Musk? Gotta be
>> musk, right?
>
>I'm not sure what a musk melon is. A Muscatine melon is a cantalope -
>the large kind with ridges on it. Is that also called a musk melon?
>These are huge and incredibly sweet. The best cantelope you will ever
>taste. Grown in Muscatine, Iowa, thus the name.
>
>-L.
The best I ever had was in Provence. The variety is called charentais
or sometimes Cavaillon after the town where they're grown.

Next best was a Pecos here in Texas.


modom

On 30 May 2005 06:13:22 +0200, Wayne Boatwright
> wrote:

>On Sun 29 May 2005 09:07:24p, -L. wrote in rec.food.cooking:
>
>>
>>
>> Michael Odom wrote:
>>> Never had a Muscatine melon. Cantaloupe? Honeydew? Musk? Gotta be
>>> musk, right?
>>
>> I'm not sure what a musk melon is. A Muscatine melon is a cantalope -
>> the large kind with ridges on it. Is that also called a musk melon?
>> These are huge and incredibly sweet. The best cantelope you will ever
>> taste. Grown in Muscatine, Iowa, thus the name.
>
>I think it's the same thing that's grown in the South and called a musk melon
>or even "mush" melon. The description fits it to a "T".

Alton Brown says that all so-called cantaloupes grown here in the US
are technically musk melons. At least I think that's what he says.


modom

modom wrote:
> On Mon, 30 May 2005 00:32:04 -0000, Bubbabob
> > wrote:
>
> >Michael Odom > wrote:
> >
> >
> >> I don't inderstand Made-Rites.
> >>
> >
> >I understand them but that doesn't mean I want to eat one. Quite the
> >opposite.
>
> I was being polite, Bubba.
>
>
> modom

Maid-Rites in their purest form are just ground beef with salt &
pepper. They are served "wet" or "dry" (with plenty of juice or
without) on a bun with catsup, pickle and/or onion, double-wrapped in
paper and served with a spoon on the side so you can pick up the meat
that falls out. You are not supposed to put catsup on them. What's
not to like?

The ones you don't understand have different flavorings, sauce like
Sloppy Joes, and other crapola that doesn't belong there. LOL.
There's always a "fight" amongst the franchisees - who has got the most
"authentic" flavorings? The best MRs don't have anything but salt &
pepper on the best beef you can find.

N.

Monsur Fromage du Pollet wrote:
> wrote on 27 May 2005 in rec.food.cooking
>
> > Mennonite. Odd to find them in Altoona (I assume that's what you
> > meant). Or did you mean Altona, somewhere?
>
> No Double OO.
>
> 'Alt o na'... Altona the hotbed of Inequity, Romance and Sunflower
> Capital of Manitoba ...It's in Canada...In the Province of Mb (new
> style) or as we old farts say Man. or long style Manitoba.
> --

Ah, okay. All is clear.

N.

modom wrote:
> On 30 May 2005 06:13:22 +0200, Wayne Boatwright
> > wrote:
>
> >On Sun 29 May 2005 09:07:24p, -L. wrote in rec.food.cooking:
> >
> >>
> >>
> >> Michael Odom wrote:
> >>> Never had a Muscatine melon. Cantaloupe? Honeydew? Musk? Gotta be
> >>> musk, right?
> >>
> >> I'm not sure what a musk melon is. A Muscatine melon is a cantalope -
> >> the large kind with ridges on it. Is that also called a musk melon?
> >> These are huge and incredibly sweet. The best cantelope you will ever
> >> taste. Grown in Muscatine, Iowa, thus the name.
> >
> >I think it's the same thing that's grown in the South and called a musk melon
> >or even "mush" melon. The description fits it to a "T".
>
> Alton Brown says that all so-called cantaloupes grown here in the US
> are technically musk melons. At least I think that's what he says.
>
>
> modom

We, around here, have always used the terms interchangeably,
incorrectly it seems. Still, we know what we're talkin' about when we
say it.

N.

Bubbabob wrote:
> wrote:
>
> >
> > Maid-Rites in their purest form are just ground beef with salt &
> > pepper. They are served "wet" or "dry" (with plenty of juice or
> > without) on a bun with catsup,

That should be MUSTARD, pickle & onion....

pickle and/or onion, double-wrapped in
> > paper and served with a spoon on the side so you can pick up the meat
> > that falls out. You are not supposed to put catsup on them. What's
> > not to like?
>
> Gustatorial boredom?

Nobody eats them for breakfast, lunch and dinner. There is nothing
boring about great beef.

N.