http://www.foodnetwork.com/food/show..._14521_38741,0
0.html:

Black Tie
Sandra makes Chive Roasted Potatoes, Herb Salt Crusted
Prime Rib with Goat Cheese Polenta and Champagne Cakes.
And tops it all off with a Crystal Cocktail .

I guess SLop is skipping the multiple seasoning packets and just applying
the salt directly to her concoctions now. Will she serve it with the
crust still attached? Also, that crystal cocktail is made with eggnogg.
WTF?

Ubiquitous wrote:
> http://www.foodnetwork.com/food/show..._14521_38741,0
> 0.html:
>
> Black Tie
> Sandra makes Chive Roasted Potatoes, Herb Salt Crusted
> Prime Rib with Goat Cheese Polenta and Champagne Cakes.
> And tops it all off with a Crystal Cocktail .
>
> I guess SLop is skipping the multiple seasoning packets and just applying
> the salt directly to her concoctions now. Will she serve it with the
> crust still attached? Also, that crystal cocktail is made with eggnogg.
> WTF?

Well, I have to give her credit for one thing -- after just reading
about, let alone actually witnessing the creation of, these culinary
delights, my appetite is shot.

The pounds are melting off.

Thanks, SLop!

(Would this be considered literally laughing your ass off?)

Ubiquitous > writes:

>crust still attached? Also, that crystal cocktail is made with eggnogg.
>WTF?

OK, that is so disgusting that it gave me goosebumps. This show is
like a train wreck.

Stacia

<<And tops it all off with a Crystal Cocktail .>>

You gotta give her credit though...she has a cocktail for every event
meal she prepares...I swear if it's a kid's birthday party, she'll
prepare cotton candy cocktails for the adults.

Billie...not sure if it's a good thing or not.

On 27 Jun 2005 15:15:56 -0700, wrote:

><<And tops it all off with a Crystal Cocktail .>>
>
>You gotta give her credit though...she has a cocktail for every event
>meal she prepares...I swear if it's a kid's birthday party, she'll
>prepare cotton candy cocktails for the adults.
>
>Billie...not sure if it's a good thing or not.

It's probably the main reason Miss Stepanie likes the sleep overs.
After Aunt Sandy gets drunk and passes out, she has the whole house to
herself.

pepsi

Ubiquitous wrote:
> http://www.foodnetwork.com/food/show..._14521_38741,0
> 0.html:
>
> Black Tie
> Sandra makes Chive Roasted Potatoes, Herb Salt Crusted
> Prime Rib with Goat Cheese Polenta and Champagne Cakes.
> And tops it all off with a Crystal Cocktail .
>
> I guess SLop is skipping the multiple seasoning packets and just applying
> the salt directly to her concoctions now. Will she serve it with the
> crust still attached? Also, that crystal cocktail is made with eggnogg.
> WTF?

Will she use the dreaded canned potatoes again?

wrote:
>Ubiquitous wrote:

>> I guess SLop is skipping the multiple seasoning packets and just applying
>> the salt directly to her concoctions now. Will she serve it with the
>> crust still attached? Also, that crystal cocktail is made with eggnogg.
>> WTF?
>
>Will she use the dreaded canned potatoes again?

No, but we did learn why she uses those damn seasoning packets instead
of the real thing -- they're too expensive! Gigahuh?

--
================================================== ====================
ISLAM: Winning the hearts and minds of the world, one bomb at a time.

"Cook's note: Do not use a metal spoon for the caviar" shown at the end of
the potatoes recipe.

First of all, what idiot is going to serve freakin caviar with potatoes??
Second, someone certainly has a sense of humor at the FN. SLop is NOT a
cook.

I'm not sure who told her how to season potatoes with fresh herbs, but 2
Tbsp of fresh chives isn't going to season, let alone flavor 2 pounds of
potatoes. At 400 degrees, those "fresh herbs" are going to burn.

I don't mind people being creative. I don't mind that the FN sees fit to
show this idiot. I don't mind that SLop is more for silly entertainment
than actual learning or unique recipes. I do mind that she is being passed
off as some sort of expert. IDIOTS!!!

I have been doing semi-homemade cooking since the 7th grade. (As most of us
probably have!) NOT once have I ever put taco seasoning on french fries so
people won't use too much ketchup.

Champagne Cake??? Is she even remotely educated enough to know that the
average person isn't going to fork over the mulah to purchase champagne to
put in a cake mix??? Hell, if I'm going to spend that kind of money, I'm
drinkin the whole damn bottle!! I certainly am not going to add one drop to
a cake mix!!!

Then again, she can't do a show without her booze!! See Crystal Cocktail.
Anymore booze in that & you'll be able to embalm a person. (Hey! That
explains the bug-eyed look she always has!)

Stay tuned for more idiocrity and Jerry Springeresque entertainment from the
one and only SLop.

MB

"Ubiquitous" > wrote in message
...
> http://www.foodnetwork.com/food/show..._14521_38741,0
> 0.html:
>
> Black Tie
> Sandra makes Chive Roasted Potatoes, Herb Salt Crusted
> Prime Rib with Goat Cheese Polenta and Champagne Cakes.
> And tops it all off with a Crystal Cocktail .
>
> I guess SLop is skipping the multiple seasoning packets and just applying
> the salt directly to her concoctions now. Will she serve it with the
> crust still attached? Also, that crystal cocktail is made with eggnogg.
> WTF?
>
>

in article Vdjwe.98652$x96.37498@attbi_s72, Lisa at wrote
on 6/28/05 2:24 PM:

> First of all, what idiot is going to serve freakin caviar with potatoes??

Google turns up more than 100,000 hits for "caviar with potatoes" -- lots
and lots and lots of recipes, starting with Emeril.

In article <Vdjwe.98652$x96.37498@attbi_s72>, wrote:

>Stay tuned for more idiocrity and Jerry Springeresque entertainment from the
>one and only SLop.

Would potato "strips" be cooked after two minutes at 450 degrees?

I have never heard of not using metal with one's caviar. Is it true, or is she
too dim to realize it's the cheap caviar she bought?

Does worstechire sauce come in wine bottles?

Packets of ranch dressing are less expensive than the real herbs in SLop's
world, apparently.

She tried to use a knife to crack the salt shell, then ends up using Brycer's
stupid toy rolling pin.

What purpose does a salt crust serve? I am skeptical about it seasoning the
meat inside...

Did that meat look extra rare?

--
WARNING!!!
Use of these recipes may be hazardous to your health, food budget,
standing in your community and liver function. Use at your own risk!! We
assume no liability from any illness or injury sustained while eating the
"food" or being exposed to crapass tablescapes. And no, we're not sure
where she grew up either. The Cordon Bleu disavows any knowlege of Miss
Lee.

in article , Ubiquitous at
wrote on 6/28/05 5:12 PM:

> Would potato "strips" be cooked after two minutes at 450 degrees?

If they were paper thin. If it was a broiler it would help too.

In article >, on Tue, 28 Jun 2005
20:12:50 -0400, Ubiquitous wrote:

> I have never heard of not using metal with one's caviar. Is it true, or is she
> too dim to realize it's the cheap caviar she bought?

It's true. Traditionally, a mother-of-pearl spoon is used.

--
Seth Goodman

Ubiquitous wrote:

> In article <Vdjwe.98652$x96.37498@attbi_s72>,
> wrote:
>
>> Stay tuned for more idiocrity and Jerry Springeresque
>> entertainment from the one and only SLop.
>
> Would potato "strips" be cooked after two minutes at 450 degrees?
>
> I have never heard of not using metal with one's caviar. Is it
> true, or is she too dim to realize it's the cheap caviar she
> bought?
>
> Does worstechire sauce come in wine bottles?
>
> Packets of ranch dressing are less expensive than the real herbs
> in SLop's world, apparently.

You have to remember that she shops at a place that sells strawberry
juice and individually wrapped preseparated egg whites.

> What purpose does a salt crust serve? I am skeptical about it
> seasoning the meat inside...

This is not unusual, I have seen Alton do it with fish.

Ubiquitous wrote:
> In article <Vdjwe.98652$x96.37498@attbi_s72>, wrote:
>
>
>>Stay tuned for more idiocrity and Jerry Springeresque entertainment from the
>>one and only SLop.

> Did that meat look extra rare?

Well, it looked like it still belonged on the kill floor . . .

"Lisa" > writes:

>First of all, what idiot is going to serve freakin caviar with potatoes??

I think Iron Chef once had a contestant with a recipe of very rich
mashed potatoes with a spoon of caviar on top. It also probably had
foie gras and lobster.

>Then again, she can't do a show without her booze!! See Crystal Cocktail.

The one recipe I got from her was for a quick tiramisu -- a Kahlua
tiramisu. NOW I KNOW.

Stacia

in article , Glitter Ninja at
wrote on 6/28/05 10:21 PM:

> "Lisa" > writes:
>
>> First of all, what idiot is going to serve freakin caviar with potatoes??
>
> I think Iron Chef once had a contestant with a recipe of very rich
> mashed potatoes with a spoon of caviar on top. It also probably had
> foie gras and lobster.
>
>> Then again, she can't do a show without her booze!! See Crystal Cocktail.
>
> The one recipe I got from her was for a quick tiramisu -- a Kahlua
> tiramisu. NOW I KNOW.
>

Albertson's sends out coupons and such based on what you buy. They just
sent me a postcard with a recipe for Ensure tiramisu.

I mean - wtf?

It does seem like a potential theme for SOMEBODY at Food Network though.

Ubiquitous wrote:

> In article <Vdjwe.98652$x96.37498@attbi_s72>, wrote:
>
>
>>Stay tuned for more idiocrity and Jerry Springeresque entertainment from the
>>one and only SLop.
>
>
> Would potato "strips" be cooked after two minutes at 450 degrees?
>
> I have never heard of not using metal with one's caviar. Is it true, or is she
> too dim to realize it's the cheap caviar she bought?
>
> Does worstechire


What?

ANIM8Rfsk > writes:

>Albertson's sends out coupons and such based on what you buy. They just
>sent me a postcard with a recipe for Ensure tiramisu.

>I mean - wtf?

BAHAHAHAHAHAHA *cough*cough*. Sorry, man, that's messed up. I
suppose you soak the cookies in Ensure? That's as gross as the
sparkling eggnog cocktail.

Stacia

in article , Glitter Ninja at
wrote on 6/29/05 6:16 AM:

> ANIM8Rfsk > writes:
>
>> Albertson's sends out coupons and such based on what you buy. They just
>> sent me a postcard with a recipe for Ensure tiramisu.
>
>> I mean - wtf?
>
> BAHAHAHAHAHAHA *cough*cough*. Sorry, man, that's messed up. I
> suppose you soak the cookies in Ensure? That's as gross as the
> sparkling eggnog cocktail.
>
> Stacia
>

I actually haven't studied the recipe; having never made tiramisu, I
wouldn't know if it was an odd variation or not. I think it's still around
here someplace; if it is, I'll report on it. :-)

In article >,
wrote:

>Well, I have to give her credit for one thing -- after just reading
>about, let alone actually witnessing the creation of, these culinary
>delights, my appetite is shot.
>
>The pounds are melting off.
>
>Thanks, SLop!
>
>(Would this be considered literally laughing your ass off?)

I think Food Network has hit on the newest and possibly best diet
around...SLoP every night before dinnertime (at least for the west coast)
will kill anyones appetite.

It could make them a fortune.

in article , Glitter Ninja at
wrote on 6/29/05 6:16 AM:

> ANIM8Rfsk > writes:
>
>> Albertson's sends out coupons and such based on what you buy. They just
>> sent me a postcard with a recipe for Ensure tiramisu.
>
>> I mean - wtf?
>
> BAHAHAHAHAHAHA *cough*cough*. Sorry, man, that's messed up. I
> suppose you soak the cookies in Ensure? That's as gross as the
> sparkling eggnog cocktail.
>
> Stacia
>

Okay, got it ...

you start by making banana pudding mix with vanilla ensure in place of
whatever you'd ordinarily use (I assume milk)

beat cream cheese . . add sour cream . . . pour in pudding . . . fold in
fat free whipped topping (gah) .. .and banana slices . . .

combine orange juice and water, dip ladyfingers in juice

Okay, I guess you don't soak the cookies in Ensure :-)

arrange ladyfingers in pan . . . spread with banana cream . . . repeat for
next layer . . . add juice on top .. . .

Isn't this gonna be a soggy mess???

sprinkle with chocolate shavings, chill

okay, well, you layer the cookies with the banana mixture you made with
ensure, so you sorta soak 'em I guess

My big question would be, why aren't they making this with BANANA Ensure?

Well, or 'why the hell are they making this with Ensure at all'

ANIM8Rfsk wrote:

> in article , Glitter Ninja at
> wrote on 6/29/05 6:16 AM:
>
>> ANIM8Rfsk > writes:
>>
>>> Albertson's sends out coupons and such based on what you buy.
>>> They just sent me a postcard with a recipe for Ensure tiramisu.
>>
>>> I mean - wtf?
>>
>> BAHAHAHAHAHAHA *cough*cough*. Sorry, man, that's messed up. I
>> suppose you soak the cookies in Ensure? That's as gross as the
>> sparkling eggnog cocktail.
>>
>> Stacia
>>
>
> Okay, got it ...
>
> you start by making banana pudding mix with vanilla ensure in
> place of whatever you'd ordinarily use (I assume milk)
>
> beat cream cheese . . add sour cream . . . pour in pudding . . .
> fold in fat free whipped topping (gah) .. .and banana slices . . .
>
> combine orange juice and water, dip ladyfingers in juice
>
> Okay, I guess you don't soak the cookies in Ensure :-)
>
> arrange ladyfingers in pan . . . spread with banana cream . . .
> repeat for next layer . . . add juice on top .. . .
>
> Isn't this gonna be a soggy mess???
>
> sprinkle with chocolate shavings, chill
>
> okay, well, you layer the cookies with the banana mixture you made
> with ensure, so you sorta soak 'em I guess
>
> My big question would be, why aren't they making this with BANANA
> Ensure?
>
> Well, or 'why the hell are they making this with Ensure at all'
>
>

I would think the bigger question is "Why are they using fat free
whipped topping and Ensure in the same dish?" Isn't Ensure for
people who need more calories?

in article , Nick at
wrote on 6/29/05 2:13 PM:

> ANIM8Rfsk wrote:
>
>> in article , Glitter Ninja at
>> wrote on 6/29/05 6:16 AM:
>>
>>> ANIM8Rfsk > writes:
>>>
>>>> Albertson's sends out coupons and such based on what you buy.
>>>> They just sent me a postcard with a recipe for Ensure tiramisu.
>>>
>>>> I mean - wtf?
>>>
>>> BAHAHAHAHAHAHA *cough*cough*. Sorry, man, that's messed up. I
>>> suppose you soak the cookies in Ensure? That's as gross as the
>>> sparkling eggnog cocktail.
>>>
>>> Stacia
>>>
>>
>> Okay, got it ...
>>
>> you start by making banana pudding mix with vanilla ensure in
>> place of whatever you'd ordinarily use (I assume milk)
>>
>> beat cream cheese . . add sour cream . . . pour in pudding . . .
>> fold in fat free whipped topping (gah) .. .and banana slices . . .
>>
>> combine orange juice and water, dip ladyfingers in juice
>>
>> Okay, I guess you don't soak the cookies in Ensure :-)
>>
>> arrange ladyfingers in pan . . . spread with banana cream . . .
>> repeat for next layer . . . add juice on top .. . .
>>
>> Isn't this gonna be a soggy mess???
>>
>> sprinkle with chocolate shavings, chill
>>
>> okay, well, you layer the cookies with the banana mixture you made
>> with ensure, so you sorta soak 'em I guess
>>
>> My big question would be, why aren't they making this with BANANA
>> Ensure?
>>
>> Well, or 'why the hell are they making this with Ensure at all'
>>
>>
>
> I would think the bigger question is "Why are they using fat free
> whipped topping and Ensure in the same dish?" Isn't Ensure for
> people who need more calories?

Ensure comes in various permutations. They have it, IIRC, to lose weight,
gain weight, for diabetics, etc.

The recipe says:

"can be prepared with Ensure®, Ensure® Plus, Ensure® High Protein, Ensure®
Fiber Complete, or Ensure® Calcium Complete."

wrote:
>Ubiquitous wrote:

>> What purpose does a salt crust serve? I am skeptical about it
>> seasoning the meat inside...
>
>This is not unusual, I have seen Alton do it with fish.

OK, I went back and looked it up and the salt crust serves as a primitive
roasting pan. If one wishes to imbue the meat inside with herbs, one
must place them inside of the crust, on the meat. Putting them in the
salt mixture does nothing.

--
WARNING!!!
Use of these recipes may be hazardous to your health, food budget,
standing in your community and liver function. Use at your own risk!! We
assume no liability from any illness or injury sustained while eating the
"food" or being exposed to crapass tablescapes. And no, we're not sure
where she grew up either. The Cordon Bleu disavows any knowlege of Miss
Lee.

wrote:

>I would think the bigger question is "Why are they using fat free
>whipped topping and Ensure in the same dish?" Isn't Ensure for
>people who need more calories?

Or brats who don't like broccoli, chicken, and waffles?

Ubiquitous wrote:
> wrote:
>
>
>>I would think the bigger question is "Why are they using fat free
>>whipped topping and Ensure in the same dish?" Isn't Ensure for
>>people who need more calories?
>
>
> Or brats who don't like broccoli, chicken, and waffles?
>

I hate that commercial.

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

On Wed, 29 Jun 2005 14:24:39 -0700, ANIM8Rfsk >
wrote:

>in article , Nick at
wrote on 6/29/05 2:13 PM:
>
>> ANIM8Rfsk wrote:
>>
>>> in article , Glitter Ninja at
>>> wrote on 6/29/05 6:16 AM:
>>>
>>>> ANIM8Rfsk > writes:
>>>>
>>>>> Albertson's sends out coupons and such based on what you buy.
>>>>> They just sent me a postcard with a recipe for Ensure tiramisu.
>>>>
>>>>> I mean - wtf?
>>>>
>>>> BAHAHAHAHAHAHA *cough*cough*. Sorry, man, that's messed up. I
>>>> suppose you soak the cookies in Ensure? That's as gross as the
>>>> sparkling eggnog cocktail.
>>>>
>>>> Stacia
>>>>
>>>
>>> Okay, got it ...
>>>
>>> you start by making banana pudding mix with vanilla ensure in
>>> place of whatever you'd ordinarily use (I assume milk)
>>>
>>> beat cream cheese . . add sour cream . . . pour in pudding . . .
>>> fold in fat free whipped topping (gah) .. .and banana slices . . .
>>>
>>> combine orange juice and water, dip ladyfingers in juice
>>>
>>> Okay, I guess you don't soak the cookies in Ensure :-)
>>>
>>> arrange ladyfingers in pan . . . spread with banana cream . . .
>>> repeat for next layer . . . add juice on top .. . .
>>>
>>> Isn't this gonna be a soggy mess???
>>>
>>> sprinkle with chocolate shavings, chill
>>>
>>> okay, well, you layer the cookies with the banana mixture you made
>>> with ensure, so you sorta soak 'em I guess
>>>
>>> My big question would be, why aren't they making this with BANANA
>>> Ensure?
>>>
>>> Well, or 'why the hell are they making this with Ensure at all'
>>>
>>>
>>
>> I would think the bigger question is "Why are they using fat free
>> whipped topping and Ensure in the same dish?" Isn't Ensure for
>> people who need more calories?
>
>Ensure comes in various permutations. They have it, IIRC, to lose weight,
>gain weight, for diabetics, etc.
>
>The recipe says:
>
>"can be prepared with Ensure®, Ensure® Plus, Ensure® High Protein, Ensure®
>Fiber Complete, or Ensure® Calcium Complete."

Slim Fast comes in all variations and Glucerna is for diabetics. Both
are for losing weight. Ensure is for the elderly and people who have
their mouths wired shut so they don't lose weight.

My guess is if a recipe specifically calls for Ensure, it was probably
made by the Ensure company.

pepsi

On Thu, 30 Jun 2005 01:15:05 GMT, sarah bennett
> wrote:

>Ubiquitous wrote:
>> wrote:
>>
>>
>>>I would think the bigger question is "Why are they using fat free
>>>whipped topping and Ensure in the same dish?" Isn't Ensure for
>>>people who need more calories?
>>
>>
>> Or brats who don't like broccoli, chicken, and waffles?
>>
>
>I hate that commercial.

That would be Pediasure.

Ubiquitous wrote:

> wrote:
>>Ubiquitous wrote:
>
>>> What purpose does a salt crust serve? I am skeptical about it
>>> seasoning the meat inside...
>>
>>This is not unusual, I have seen Alton do it with fish.
>
> OK, I went back and looked it up and the salt crust serves as a
> primitive roasting pan. If one wishes to imbue the meat inside with
> herbs, one must place them inside of the crust, on the meat. Putting
> them in the salt mixture does nothing.
>

That's for sure. One packet of Italian dressing seasoning mixed with a
three pound box of salt is not exactly jacking up the flavor.

trotsky wrote:
> Ubiquitous wrote:
> >
> > Does worstechire
>
>
> What?

Oh, don't be so picky! You know he means woostershire...

Jeff

wrote:

> On Wed, 29 Jun 2005 14:24:39 -0700, ANIM8Rfsk >
> wrote:
>
>> in article , Nick at
>> wrote on 6/29/05 2:13 PM:
>>
>>> ANIM8Rfsk wrote:
>>>
>>>> in article , Glitter Ninja at
>>>> wrote on 6/29/05 6:16 AM:
>>>>
>>>>> ANIM8Rfsk > writes:
>>>>>
>>>>>> Albertson's sends out coupons and such based on what you buy.
>>>>>> They just sent me a postcard with a recipe for Ensure tiramisu.
>>>>>
>>>>>> I mean - wtf?
>>>>>
>>>>> BAHAHAHAHAHAHA *cough*cough*. Sorry, man, that's messed up. I
>>>>> suppose you soak the cookies in Ensure? That's as gross as the
>>>>> sparkling eggnog cocktail.
>>>>>
>>>>> Stacia
>>>>>
>>>>
>>>> Okay, got it ...
>>>>
>>>> you start by making banana pudding mix with vanilla ensure in
>>>> place of whatever you'd ordinarily use (I assume milk)
>>>>
>>>> beat cream cheese . . add sour cream . . . pour in pudding . . .
>>>> fold in fat free whipped topping (gah) .. .and banana slices . . .
>>>>
>>>> combine orange juice and water, dip ladyfingers in juice
>>>>
>>>> Okay, I guess you don't soak the cookies in Ensure :-)
>>>>
>>>> arrange ladyfingers in pan . . . spread with banana cream . . .
>>>> repeat for next layer . . . add juice on top .. . .
>>>>
>>>> Isn't this gonna be a soggy mess???
>>>>
>>>> sprinkle with chocolate shavings, chill
>>>>
>>>> okay, well, you layer the cookies with the banana mixture you made
>>>> with ensure, so you sorta soak 'em I guess
>>>>
>>>> My big question would be, why aren't they making this with BANANA
>>>> Ensure?
>>>>
>>>> Well, or 'why the hell are they making this with Ensure at all'
>>>>
>>>>
>>>
>>> I would think the bigger question is "Why are they using fat free
>>> whipped topping and Ensure in the same dish?" Isn't Ensure for
>>> people who need more calories?
>>
>> Ensure comes in various permutations. They have it, IIRC, to lose
>> weight, gain weight, for diabetics, etc.
>>
>> The recipe says:
>>
>> "can be prepared with Ensure®, Ensure® Plus, Ensure® High Protein,
>> Ensure® Fiber Complete, or Ensure® Calcium Complete."
>
> Slim Fast comes in all variations and Glucerna is for diabetics.
> Both are for losing weight. Ensure is for the elderly and people who
> have their mouths wired shut so they don't lose weight.
>
> My guess is if a recipe specifically calls for Ensure, it was
> probably made by the Ensure company.

Good call.

in article , Ubiquitous at
wrote on 6/29/05 6:08 PM:

> wrote:
>
>> I would think the bigger question is "Why are they using fat free
>> whipped topping and Ensure in the same dish?" Isn't Ensure for
>> people who need more calories?
>
> Or brats who don't like broccoli, chicken, and waffles?
>

all she'll drink is pedia-sure. better be giving her some fiber tablets
with that.

in article , at
wrote on 6/30/05 5:34 AM:

> On Wed, 29 Jun 2005 14:24:39 -0700, ANIM8Rfsk >
> wrote:
>
>> in article , Nick at
>> wrote on 6/29/05 2:13 PM:
>>
>>> ANIM8Rfsk wrote:
>>>
>>>> in article , Glitter Ninja at
>>>> wrote on 6/29/05 6:16 AM:
>>>>
>>>>> ANIM8Rfsk > writes:
>>>>>
>>>>>> Albertson's sends out coupons and such based on what you buy.
>>>>>> They just sent me a postcard with a recipe for Ensure tiramisu.
>>>>>
>>>>>> I mean - wtf?
>>>>>
>>>>> BAHAHAHAHAHAHA *cough*cough*. Sorry, man, that's messed up. I
>>>>> suppose you soak the cookies in Ensure? That's as gross as the
>>>>> sparkling eggnog cocktail.
>>>>>
>>>>> Stacia
>>>>>
>>>>
>>>> Okay, got it ...
>>>>
>>>> you start by making banana pudding mix with vanilla ensure in
>>>> place of whatever you'd ordinarily use (I assume milk)
>>>>
>>>> beat cream cheese . . add sour cream . . . pour in pudding . . .
>>>> fold in fat free whipped topping (gah) .. .and banana slices . . .
>>>>
>>>> combine orange juice and water, dip ladyfingers in juice
>>>>
>>>> Okay, I guess you don't soak the cookies in Ensure :-)
>>>>
>>>> arrange ladyfingers in pan . . . spread with banana cream . . .
>>>> repeat for next layer . . . add juice on top .. . .
>>>>
>>>> Isn't this gonna be a soggy mess???
>>>>
>>>> sprinkle with chocolate shavings, chill
>>>>
>>>> okay, well, you layer the cookies with the banana mixture you made
>>>> with ensure, so you sorta soak 'em I guess
>>>>
>>>> My big question would be, why aren't they making this with BANANA
>>>> Ensure?
>>>>
>>>> Well, or 'why the hell are they making this with Ensure at all'
>>>>
>>>>
>>>
>>> I would think the bigger question is "Why are they using fat free
>>> whipped topping and Ensure in the same dish?" Isn't Ensure for
>>> people who need more calories?
>>
>> Ensure comes in various permutations. They have it, IIRC, to lose weight,
>> gain weight, for diabetics, etc.
>>
>> The recipe says:
>>
>> "can be prepared with Ensure®, Ensure® Plus, Ensure® High Protein, Ensure®
>> Fiber Complete, or Ensure® Calcium Complete."
>
> Slim Fast comes in all variations and Glucerna is for diabetics. Both
> are for losing weight. Ensure is for the elderly and people who have
> their mouths wired shut so they don't lose weight.

Ensure Plus is for gaining weight. It's chock full of butterfat or
something and extra calories.
>
> My guess is if a recipe specifically calls for Ensure, it was probably
> made by the Ensure company.
>
> pepsi

ANIM8Rfsk wrote:
> Somebody wrote:

<snip>

> > Slim Fast comes in all variations and Glucerna is for diabetics. Both
> > are for losing weight. Ensure is for the elderly and people who have
> > their mouths wired shut so they don't lose weight.
>
> Ensure Plus is for gaining weight. It's chock full of butterfat or
> something and extra calories.


Glucerna is a dietary supplement for diabetics and is NOT for weight loss.

Incidentally, Slim Fast is a weight loss drink not recognized by physicians
and dieticians as having any real value at all.

On Thu, 30 Jun 2005 19:36:58 -0600, "pennyaline"
<nsmitchell@spamspamspamspamspamspamspameggandspam .com> wrote:

>ANIM8Rfsk wrote:
>> Somebody wrote:
>
><snip>
>
>> > Slim Fast comes in all variations and Glucerna is for diabetics. Both
>> > are for losing weight. Ensure is for the elderly and people who have
>> > their mouths wired shut so they don't lose weight.
>>
>> Ensure Plus is for gaining weight. It's chock full of butterfat or
>> something and extra calories.
>
>
>Glucerna is a dietary supplement for diabetics and is NOT for weight loss.

Check the packaging. It clearly says Glucerna weight loss shake.
>
>Incidentally, Slim Fast is a weight loss drink not recognized by physicians
>and dieticians as having any real value at all.
>
>
It's also dangerous. In my own experience, it spiked my blood sugar
to the point of making me shaky. I know someone that got so
dehydrated from it, they had to do an emergency landing of a plane he
was in, because they thought he was having a heart attack. The makers
unfortunately don't tell the consumers any of the risks or that
drinking a lot of water is a necessary part of the diet.

In my opinion, any "quick-fix" radically changing diet can do more
harm than good and will never be effective in the long run, when the
dieter goes back to a normal diet.

pepsi

In article <ikvwe.114438$nG6.27291@attbi_s22>, says...
>Ubiquitous wrote:

>> Would potato "strips" be cooked after two minutes at 450 degrees?
>>
>> I have never heard of not using metal with one's caviar. Is it true, or is
>> she too dim to realize it's the cheap caviar she bought?
>>
>> Does worstechire
>
>
>What?

How quaint; A spelling "flame".
*pats "trotsky" on the head*

--
WARNING!!!
Use of these recipes may be hazardous to your health, food budget,
standing in your community and liver function. Use at your own risk!! We
assume no liability from any illness or injury sustained while eating the
"food" or being exposed to crapass tablescapes. And no, we're not sure
where she grew up either. The Cordon Bleu disavows any knowlege of Miss
Lee.

says...
>trotsky wrote:
>> Ubiquitous wrote:

>> > Does worstechire
>>
>> What?
>
>Oh, don't be so picky! You know he means woostershire...

Now you be nice to "trotsky". He can't help trying to "score a win"
whenever he can, 'cause gawd knows he rarely does.

--
WARNING!!!
Use of these recipes may be hazardous to your health, food budget,
standing in your community and liver function. Use at your own risk!! We
assume no liability from any illness or injury sustained while eating the
"food" or being exposed to crapass tablescapes. And no, we're not sure
where she grew up either. The Cordon Bleu disavows any knowlege of Miss
Lee.

says...
>Ubiquitous wrote:

>> Or brats who don't like broccoli, chicken, and waffles?
>
>I hate that commercial.

I'm glad I'm not the only one!

wrote:
>Ubiquitous wrote:
>> wrote:
>>>Ubiquitous wrote:

>>>> What purpose does a salt crust serve? I am skeptical about it
>>>> seasoning the meat inside...
>>>
>>>This is not unusual, I have seen Alton do it with fish.
>>
>> OK, I went back and looked it up and the salt crust serves as a
>> primitive roasting pan. If one wishes to imbue the meat inside with
>> herbs, one must place them inside of the crust, on the meat. Putting
>> them in the salt mixture does nothing.
>>
>
>That's for sure. One packet of Italian dressing seasoning mixed with a
>three pound box of salt is not exactly jacking up the flavor.

You have to remember this is a woman who claims that bell peppers are
hot and that dates stuffed with pineapple and wrapped in bacon taste
like BBQ potato chips...

--
WARNING!!!
Use of these recipes may be hazardous to your health, food budget,
standing in your community and liver function. Use at your own risk!! We
assume no liability from any illness or injury sustained while eating the
"food" or being exposed to crapass tablescapes. And no, we're not sure
where she grew up either. The Cordon Bleu disavows any knowlege of Miss
Lee.

"Nick" > wrote in message
...
> Ubiquitous wrote:
>
>> wrote:
>>>Ubiquitous wrote:
>>
>>>> What purpose does a salt crust serve? I am skeptical about it
>>>> seasoning the meat inside...
>>>
>>>This is not unusual, I have seen Alton do it with fish.
>>
>> OK, I went back and looked it up and the salt crust serves as a
>> primitive roasting pan. If one wishes to imbue the meat inside with
>> herbs, one must place them inside of the crust, on the meat. Putting
>> them in the salt mixture does nothing.
>>
>
> That's for sure. One packet of Italian dressing seasoning mixed with a
> three pound box of salt is not exactly jacking up the flavor.

Did I think out loud? I remember that ... that little envelope in this huge
pile of salt. It disappeared immediately. I thought, well, that was a
waste.
The meat will never know it's there.

nancy