On Wed 28 Sep 2005 09:03:05a, Puester wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>> The flavor found in canned chili and in canned "chili beans" eludes me.
>>
>> Anyone have an idea what makes up this flavor?
>>
>> TIA
>>
>
> I don't know about the flavor, but the odor smells
> suspiciously of dogfood.
>
> gloria p
>

I would definitely agree about the canned chili, but the canned chili beans
don't smell the same.

--
Wayne Boatwright *¿*
____________________________________________

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

Puester wrote:

> Wayne Boatwright wrote:
>
>> The flavor found in canned chili and in canned "chili beans" eludes me.
>>
>> Anyone have an idea what makes up this flavor?
>>
>> TIA
>
>
> I don't know about the flavor, but the odor smells
> suspiciously of dogfood.
>
> gloria p

I'm not sure about commercially canned chili but I can both chili and a
variety of beans. The flavour is the same as when I make either. We
love chili and chili sauce, 2 very different things. I make a huge pot
of chili then we eat from it a couple of days, freeze or can the rest.
I've never noticed a difference in the flavour. On the subject of
dogfood, we were travelling through Jasper years ago and stopped at a
restaurant. I figured spaghetti was the safest menu item. I swear they
used dogfood for that dish. How anyone could mess up spaghetti that bad
is beyond me!

I bought a 6.6 pound can of nacho cheese flavored sauce. It contain a
significant percentage of real cheddar cheese, and has a mild jalapeno
flavor.

What are some good ways to use it in cooking as a base ingredient rather
than as a sauce? Like maybe adding it to some sauteed onion and celery,
and thin with a little beer or chicken stock to make cheese soup?

It's kind of like Iron Chef. ;-)

One thing I'm planning to do is make a stacked (as opposed to rolled)
enchilada hotdish. I just made this up:

Brown a pound of very lean hamburger or ground turkey with a chopped
yellow onion and a twist of black pepper. Add a heaping tablespoon of
hot Chimayo chile pepper and a little chicken or pork stock, and simmer
until almost dry. Do not add any salt because other ingredients later
are salty. Set aside.

Pour a 10 ounce can of red enchilada sauce in a 9x13" lasagna pan. Cut
a package of yellow corn torillas in half so they will stack better.
Thickly spread refried bean on enough tortilla halves to put down a
layer in the pan. Top with a layer of tortilla halves spread with
cheeze sauce. Then spoon on a layer of meat. Repeat. Top with a can
of hot enchilada sauce and grated real cheese. Bake at 325 degrees for
about 30 to 45 minutes.

Best regards,
Bob

On Wed 28 Sep 2005 11:27:00a, zxcvbob wrote in rec.food.cooking:

> I bought a 6.6 pound can of nacho cheese flavored sauce. It contain a
> significant percentage of real cheddar cheese, and has a mild jalapeno
> flavor.
>
> What are some good ways to use it in cooking as a base ingredient rather
> than as a sauce? Like maybe adding it to some sauteed onion and celery,
> and thin with a little beer or chicken stock to make cheese soup?
>
> It's kind of like Iron Chef. ;-)
>
> One thing I'm planning to do is make a stacked (as opposed to rolled)
> enchilada hotdish. I just made this up:
>
> Brown a pound of very lean hamburger or ground turkey with a chopped
> yellow onion and a twist of black pepper. Add a heaping tablespoon of
> hot Chimayo chile pepper and a little chicken or pork stock, and simmer
> until almost dry. Do not add any salt because other ingredients later
> are salty. Set aside.
>
> Pour a 10 ounce can of red enchilada sauce in a 9x13" lasagna pan. Cut
> a package of yellow corn torillas in half so they will stack better.
> Thickly spread refried bean on enough tortilla halves to put down a
> layer in the pan. Top with a layer of tortilla halves spread with
> cheeze sauce. Then spoon on a layer of meat. Repeat. Top with a can
> of hot enchilada sauce and grated real cheese. Bake at 325 degrees for
> about 30 to 45 minutes.
>
> Best regards,
> Bob
>

I think it would make a great Baked Macaroni and Cheese.


--
Wayne Boatwright *¿*
____________________________________________

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

Probably wouldn't be too bad for ball-park style Nachos, but I don't
think I'd be brave enough to cook with it.

zxcvbob wrote:

> I bought a 6.6 pound can of nacho cheese flavored sauce. It contain a
> significant percentage of real cheddar cheese, and has a mild jalapeno
> flavor.

Is this like the huge can that Sam's or Costco's sells? If so we bought
one once and split it between the kids and us. One DS liked it for
quick nachos. We tried it for chili cheese fries but no luck. We tried
it for quick nachos and it was not really good. As far as cooking with
it, forget it. I thought of using it for cheesy broccoli soup but
cheese whiz works and tastes better I'm kidding folks I use real
cheddar for cheesy broccoli soup. IME the *nacho cheese flavored sauce*
is not worth bothering with even though it is quite cheap. I'd rather
stick with real foods myself.
>
> What are some good ways to use it in cooking as a base ingredient rather
> than as a sauce? Like maybe adding it to some sauteed onion and celery,
> and thin with a little beer or chicken stock to make cheese soup?
>
> It's kind of like Iron Chef. ;-)
>
> One thing I'm planning to do is make a stacked (as opposed to rolled)
> enchilada hotdish. I just made this up:
>
> Brown a pound of very lean hamburger or ground turkey with a chopped
> yellow onion and a twist of black pepper. Add a heaping tablespoon of
> hot Chimayo chile pepper and a little chicken or pork stock, and simmer
> until almost dry. Do not add any salt because other ingredients later
> are salty. Set aside.
>
> Pour a 10 ounce can of red enchilada sauce in a 9x13" lasagna pan. Cut
> a package of yellow corn torillas in half so they will stack better.
> Thickly spread refried bean on enough tortilla halves to put down a
> layer in the pan. Top with a layer of tortilla halves spread with
> cheeze sauce. Then spoon on a layer of meat. Repeat. Top with a can
> of hot enchilada sauce and grated real cheese. Bake at 325 degrees for
> about 30 to 45 minutes.
>
> Best regards,
> Bob

"Wayne Boatwright" > wrote in message
...
> On Wed 28 Sep 2005 05:01:24a, Shaun aRe wrote in rec.food.cooking:
>
> >
> > "Wayne Boatwright" > wrote in message
> > ...
> >> On Tue 27 Sep 2005 08:33:57p, wrote in
> >> rec.food.cooking:
> >>
> >> >>Anyone have an idea what makes up this flavor?
> >> >
> >> > Primarily cumin. Which smells like underarm B.O. to me. P Then
> >> > chili powder, garlic etc.
> >> >
> >>
> >> LOL! I alrady use cumin. Maybe they use a lot more than I do.
> >>
> >> Thanks!
> >
> > It does taste heavy-ish on the cumin to me, ratio-wise. I always use
> > quite a bit myself cos I love it ',;~}~
>
> I love cumin, too. I use about a teaspoon of freshly ground cumin seed in
> my chili "recipe" which makes about 3 quarts of chili. I'll have to
trying
> adding more.

Too right! 1 tsp for *3* quarts is NOTHING! That's like wafting the cumin
past it then putting it away FFS! BTW - how much exactly *is* 3 quarts?
Heheheh....


Shaun aRe

Wayne Boatwright wrote:
> The flavor found in canned chili and in canned "chili beans" eludes me.
>
> When I make my own chili recipe it's flavored with onion, garlic, chili
> powder, cumin, coriander, Mexican oregano and a bay leaf. It's a good basic
> chili and we like it.
>
> However, the canned products have a very different flavor and almost all
> brands taste quite similar. The list of ingredients on the cans, of course,
> just say "and spices".
>
> Anyone have an idea what makes up this flavor?
>
> TIA

I'm not very fond of that canned flavor - instant acid reflex. When I
make chili, most of my seasoning comes from chili powder, although I
have been known to put in some cumin now and then. Mine is much better
than canned.

N.

The flavor found in canned chili and in canned "chili beans" eludes me.



When I make my own chili recipe it's flavored with onion, garlic, chili

powder, cumin, coriander, Mexican oregano and a bay leaf. It's a good
basic
chili and we like it.


However, the canned products have a very different flavor and almost
all
brands taste quite similar. The list of ingredients on the cans, of
course,
just say "and spices".


Anyone have an idea what makes up this flavor?


TIA


Basically , to me the seasoning sounds fine. I use a lot of Cumin and
NM Chili powder, I also use beef broth, and I do not use tomatoes, The
meat gets the flavor from the chili, and the seasonings. I thicken it
with Masa.

Rosie

Nancy1 wrote:

> Wayne Boatwright wrote:
>
>>The flavor found in canned chili and in canned "chili beans" eludes me.
>>
>>When I make my own chili recipe it's flavored with onion, garlic, chili
>>powder, cumin, coriander, Mexican oregano and a bay leaf. It's a good basic
>>chili and we like it.
>>
>>However, the canned products have a very different flavor and almost all
>>brands taste quite similar. The list of ingredients on the cans, of course,
>>just say "and spices".
>>
>>Anyone have an idea what makes up this flavor?
>>
>>TIA
>
>
> I'm not very fond of that canned flavor - instant acid reflex. When I
> make chili, most of my seasoning comes from chili powder, although I
> have been known to put in some cumin now and then. Mine is much better
> than canned.
>
> N.
>
IMNSHO mine is a lot better than canned. I've never bought canned but
suspect a local restaurant uses canned instead of fresh made chili. I
usually make a large batch that uses up 5 lb of onions at a time. I
can't say the flavour comes from just chili powder as I use garlic
cloves, onion powder, cocoa, cinnamon, paprika, and cumin in addition to
chili powder. I use extra lean gr. beef that probably gives it a
slightly different flavour than chuck chunks. I like serving it with
fresh chopped spanish onions on top and sometimes just a little
sprinkling of grated cheddar cheese. We just went through a large batch
since the weather is turning cooler. I didn't get a chance to freeze any

Wayne Boatwright wrote:
> The flavor found in canned chili and in canned "chili beans" eludes me.
>
> When I make my own chili recipe it's flavored with onion, garlic, chili
> powder, cumin, coriander, Mexican oregano and a bay leaf. It's a good basic
> chili and we like it.
>
> However, the canned products have a very different flavor and almost all
> brands taste quite similar. The list of ingredients on the cans, of course,
> just say "and spices".
>
> Anyone have an idea what makes up this flavor?
>
Coming late to this thread and don't feel like reading all the other
responses. In my experience the biggest difference between canned
chilis and homemade is that the canned versions contain a significant
amount of sugar or other sweetening, while few home recipes do. Next
to salt, sugar is the most common "secret" ingredient in prepared
foods. -aem

rosie wrote:

> The flavor found in canned chili and in canned "chili beans" eludes me.
>
>
>
> When I make my own chili recipe it's flavored with onion, garlic, chili
>
> powder, cumin, coriander, Mexican oregano and a bay leaf. It's a good
> basic
> chili and we like it.
>
>
> However, the canned products have a very different flavor and almost
> all
> brands taste quite similar. The list of ingredients on the cans, of
> course,
> just say "and spices".
>
>
> Anyone have an idea what makes up this flavor?
>
>
> TIA
>
>
> Basically , to me the seasoning sounds fine. I use a lot of Cumin and
> NM Chili powder, I also use beef broth, and I do not use tomatoes, The
> meat gets the flavor from the chili, and the seasonings. I thicken it
> with Masa.
>
> Rosie
>
I use tomatoes and <shudder> kidney beans. I've never had a chili
without tomatoes except white chili and I din't care for that at all.

On Thu 29 Sep 2005 09:25:26a, ~patches~ wrote in rec.food.cooking:

> Nancy1 wrote:
>
>> Wayne Boatwright wrote:
>>
>>>The flavor found in canned chili and in canned "chili beans" eludes me.
>>>
>>>When I make my own chili recipe it's flavored with onion, garlic, chili
>>>powder, cumin, coriander, Mexican oregano and a bay leaf. It's a good
>>>basic chili and we like it.
>>>
>>>However, the canned products have a very different flavor and almost
>>>all brands taste quite similar. The list of ingredients on the cans,
>>>of course, just say "and spices".
>>>
>>>Anyone have an idea what makes up this flavor?
>>>
>>>TIA
>>
>>
>> I'm not very fond of that canned flavor - instant acid reflex. When I
>> make chili, most of my seasoning comes from chili powder, although I
>> have been known to put in some cumin now and then. Mine is much better
>> than canned.
>>
>> N.
>>
> IMNSHO mine is a lot better than canned. I've never bought canned but
> suspect a local restaurant uses canned instead of fresh made chili. I
> usually make a large batch that uses up 5 lb of onions at a time. I
> can't say the flavour comes from just chili powder as I use garlic
> cloves, onion powder, cocoa, cinnamon, paprika, and cumin in addition to
> chili powder. I use extra lean gr. beef that probably gives it a
> slightly different flavour than chuck chunks. I like serving it with
> fresh chopped spanish onions on top and sometimes just a little
> sprinkling of grated cheddar cheese. We just went through a large batch
> since the weather is turning cooler. I didn't get a chance to freeze
> any
>

LOL! You don't do anything on a small scale do you? How much meat for 5
lbs. of onions? I just can't do cloves, cocoa, or cinnamon in chili. Too
Greek. I love Greek food, just not Greek-flavored chili.

Oh, I almost forgot that I'm probably still in your killfile. Nevermind.

--
Wayne Boatwright *¿*
____________________________________________

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

I think you might be onto something here, Rosie. Maybe it's the
tomatoes
(or lack of). I'm going to try a batch without tomatoes and use beef
broth. I sometimes thicken my chili with masa, too.

Thanks!


--
Wayne Boatwright *?*

Here is another idea. The very best Chili I ever made , was made with
venison. I don't know if you have access to it, but it is dammed good !
Also, I use a large grind of meat, ( I grind my own ) and it seems
to give iy more substance,
Rosie

On Thu 29 Sep 2005 09:04:06a, Nancy1 wrote in rec.food.cooking:

>
> Wayne Boatwright wrote:
>> The flavor found in canned chili and in canned "chili beans" eludes me.
>>
>> When I make my own chili recipe it's flavored with onion, garlic, chili
>> powder, cumin, coriander, Mexican oregano and a bay leaf. It's a good
>> basic chili and we like it.
>>
>> However, the canned products have a very different flavor and almost
>> all brands taste quite similar. The list of ingredients on the cans,
>> of course, just say "and spices".
>>
>> Anyone have an idea what makes up this flavor?
>>
>> TIA
>
> I'm not very fond of that canned flavor - instant acid reflex. When I
> make chili, most of my seasoning comes from chili powder, although I
> have been known to put in some cumin now and then. Mine is much better
> than canned.
>
> N.
>

I'm not very fond of canned chili either, but I like the flavoring that's
used in canned chili beans, though my homemade chili doesn't taste like
that. Mine is also much better than canned.

--
Wayne Boatwright *¿*
____________________________________________

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

On Thu 29 Sep 2005 09:22:23a, rosie wrote in rec.food.cooking:

> The flavor found in canned chili and in canned "chili beans" eludes me.
>
>
>
> When I make my own chili recipe it's flavored with onion, garlic, chili
>
> powder, cumin, coriander, Mexican oregano and a bay leaf. It's a good
> basic
> chili and we like it.
>
>
> However, the canned products have a very different flavor and almost
> all
> brands taste quite similar. The list of ingredients on the cans, of
> course,
> just say "and spices".
>
>
> Anyone have an idea what makes up this flavor?
>
>
> TIA
>
>
> Basically , to me the seasoning sounds fine. I use a lot of Cumin and
> NM Chili powder, I also use beef broth, and I do not use tomatoes, The
> meat gets the flavor from the chili, and the seasonings. I thicken it
> with Masa.
>
> Rosie
>
>

I think you might be onto something here, Rosie. Maybe it's the tomatoes
(or lack of). I'm going to try a batch without tomatoes and use beef
broth. I sometimes thicken my chili with masa, too.

Thanks!


--
Wayne Boatwright *¿*
____________________________________________

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

In article .com>,
"aem" > wrote:

> Wayne Boatwright wrote:
> > The flavor found in canned chili and in canned "chili beans" eludes me.
> >
> > When I make my own chili recipe it's flavored with onion, garlic, chili
> > powder, cumin, coriander, Mexican oregano and a bay leaf. It's a good basic
> > chili and we like it.
> >
> > However, the canned products have a very different flavor and almost all
> > brands taste quite similar. The list of ingredients on the cans, of course,
> > just say "and spices".
> >
> > Anyone have an idea what makes up this flavor?
> >
> Coming late to this thread and don't feel like reading all the other
> responses. In my experience the biggest difference between canned
> chilis and homemade is that the canned versions contain a significant
> amount of sugar or other sweetening, while few home recipes do. Next
> to salt, sugar is the most common "secret" ingredient in prepared
> foods. -aem
>

True, dat...

Mom taught me that, in gravies and stews, if they were just missing that
"something" to make them really good, throw in a tablespoon or two of
sugar.

It does not take much. :-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Wayne Boatwright > wrote:

> On Thu 29 Sep 2005 09:25:26a, ~patches~ wrote in rec.food.cooking:
>
> > Nancy1 wrote:
> >
> >> Wayne Boatwright wrote:
> >>
> >>>The flavor found in canned chili and in canned "chili beans" eludes me.
> >>>
> >>>When I make my own chili recipe it's flavored with onion, garlic, chili
> >>>powder, cumin, coriander, Mexican oregano and a bay leaf. It's a good
> >>>basic chili and we like it.
> >>>
> >>>However, the canned products have a very different flavor and almost
> >>>all brands taste quite similar. The list of ingredients on the cans,
> >>>of course, just say "and spices".
> >>>
> >>>Anyone have an idea what makes up this flavor?
> >>>
> >>>TIA
> >>
> >>
> >> I'm not very fond of that canned flavor - instant acid reflex. When I
> >> make chili, most of my seasoning comes from chili powder, although I
> >> have been known to put in some cumin now and then. Mine is much better
> >> than canned.
> >>
> >> N.
> >>
> > IMNSHO mine is a lot better than canned. I've never bought canned but
> > suspect a local restaurant uses canned instead of fresh made chili. I
> > usually make a large batch that uses up 5 lb of onions at a time. I
> > can't say the flavour comes from just chili powder as I use garlic
> > cloves, onion powder, cocoa, cinnamon, paprika, and cumin in addition to
> > chili powder. I use extra lean gr. beef that probably gives it a
> > slightly different flavour than chuck chunks. I like serving it with
> > fresh chopped spanish onions on top and sometimes just a little
> > sprinkling of grated cheddar cheese. We just went through a large batch
> > since the weather is turning cooler. I didn't get a chance to freeze
> > any
> >
>
> LOL! You don't do anything on a small scale do you? How much meat for 5
> lbs. of onions? I just can't do cloves, cocoa, or cinnamon in chili. Too
> Greek. I love Greek food, just not Greek-flavored chili.
>
> Oh, I almost forgot that I'm probably still in your killfile. Nevermind.

Why would they killfile _you_??? ;-o
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Thu 29 Sep 2005 10:37:31a, OmManiPadmeOmelet wrote in rec.food.cooking:

> In article >,
> Wayne Boatwright > wrote:
>
>> On Thu 29 Sep 2005 09:25:26a, ~patches~ wrote in rec.food.cooking:
>>
>> > Nancy1 wrote:
>> >
>> >> Wayne Boatwright wrote:
>> >>
>> >>>The flavor found in canned chili and in canned "chili beans" eludes
>> >>>me.
>> >>>
>> >>>When I make my own chili recipe it's flavored with onion, garlic,
>> >>>chili powder, cumin, coriander, Mexican oregano and a bay leaf.
>> >>>It's a good basic chili and we like it.
>> >>>
>> >>>However, the canned products have a very different flavor and almost
>> >>>all brands taste quite similar. The list of ingredients on the
>> >>>cans, of course, just say "and spices".
>> >>>
>> >>>Anyone have an idea what makes up this flavor?
>> >>>
>> >>>TIA
>> >>
>> >>
>> >> I'm not very fond of that canned flavor - instant acid reflex. When
>> >> I make chili, most of my seasoning comes from chili powder, although
>> >> I have been known to put in some cumin now and then. Mine is much
>> >> better than canned.
>> >>
>> >> N.
>> >>
>> > IMNSHO mine is a lot better than canned. I've never bought canned
>> > but suspect a local restaurant uses canned instead of fresh made
>> > chili. I usually make a large batch that uses up 5 lb of onions at a
>> > time. I can't say the flavour comes from just chili powder as I use
>> > garlic cloves, onion powder, cocoa, cinnamon, paprika, and cumin in
>> > addition to chili powder. I use extra lean gr. beef that probably
>> > gives it a slightly different flavour than chuck chunks. I like
>> > serving it with fresh chopped spanish onions on top and sometimes
>> > just a little sprinkling of grated cheddar cheese. We just went
>> > through a large batch since the weather is turning cooler. I didn't
>> > get a chance to freeze any
>> >
>>
>> LOL! You don't do anything on a small scale do you? How much meat for
>> 5 lbs. of onions? I just can't do cloves, cocoa, or cinnamon in chili.
>> Too Greek. I love Greek food, just not Greek-flavored chili.
>>
>> Oh, I almost forgot that I'm probably still in your killfile.
>> Nevermind.
>
> Why would they killfile _you_??? ;-o

"patches" and I had a little disagreement over peanuts. No big deal. :-)

--
Wayne Boatwright *¿*
____________________________________________

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

In article >,
Wayne Boatwright > wrote:

> On Thu 29 Sep 2005 10:37:31a, OmManiPadmeOmelet wrote in rec.food.cooking:
>
> > In article >,
> > Wayne Boatwright > wrote:
> >
> >> On Thu 29 Sep 2005 09:25:26a, ~patches~ wrote in rec.food.cooking:
> >>
> >> > Nancy1 wrote:
> >> >
> >> >> Wayne Boatwright wrote:
> >> >>
> >> >>>The flavor found in canned chili and in canned "chili beans" eludes
> >> >>>me.
> >> >>>
> >> >>>When I make my own chili recipe it's flavored with onion, garlic,
> >> >>>chili powder, cumin, coriander, Mexican oregano and a bay leaf.
> >> >>>It's a good basic chili and we like it.
> >> >>>
> >> >>>However, the canned products have a very different flavor and almost
> >> >>>all brands taste quite similar. The list of ingredients on the
> >> >>>cans, of course, just say "and spices".
> >> >>>
> >> >>>Anyone have an idea what makes up this flavor?
> >> >>>
> >> >>>TIA
> >> >>
> >> >>
> >> >> I'm not very fond of that canned flavor - instant acid reflex. When
> >> >> I make chili, most of my seasoning comes from chili powder, although
> >> >> I have been known to put in some cumin now and then. Mine is much
> >> >> better than canned.
> >> >>
> >> >> N.
> >> >>
> >> > IMNSHO mine is a lot better than canned. I've never bought canned
> >> > but suspect a local restaurant uses canned instead of fresh made
> >> > chili. I usually make a large batch that uses up 5 lb of onions at a
> >> > time. I can't say the flavour comes from just chili powder as I use
> >> > garlic cloves, onion powder, cocoa, cinnamon, paprika, and cumin in
> >> > addition to chili powder. I use extra lean gr. beef that probably
> >> > gives it a slightly different flavour than chuck chunks. I like
> >> > serving it with fresh chopped spanish onions on top and sometimes
> >> > just a little sprinkling of grated cheddar cheese. We just went
> >> > through a large batch since the weather is turning cooler. I didn't
> >> > get a chance to freeze any
> >> >
> >>
> >> LOL! You don't do anything on a small scale do you? How much meat for
> >> 5 lbs. of onions? I just can't do cloves, cocoa, or cinnamon in chili.
> >> Too Greek. I love Greek food, just not Greek-flavored chili.
> >>
> >> Oh, I almost forgot that I'm probably still in your killfile.
> >> Nevermind.
> >
> > Why would they killfile _you_??? ;-o
>
> "patches" and I had a little disagreement over peanuts. No big deal. :-)

<rolls eyes>
On a public list, one should agree to disagree.
Anymore if a conversation gets ugly, I just cut it and let them have the
last word.

Works for me, most of the time, unless I feel really strongly about
something.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

<snip>
>>>Why would they killfile _you_??? ;-o
>>
>>"patches" and I had a little disagreement over peanuts. No big deal. :-)
>
>
> <rolls eyes>
> On a public list, one should agree to disagree.
> Anymore if a conversation gets ugly, I just cut it and let them have the
> last word.
>
> Works for me, most of the time, unless I feel really strongly about
> something.

Omni, I specifically indicated I felt too strongly about the topic and
was getting too emotional so I bowed out of the conversation quite some
time ago. Unfortunately the conversation turned ugly and I no longer
felt it was worth my time. FWIW I was not the only one getting upset
over certain attitudes regarding the issue. I find ignoring someone a
lot more powerful than answering or arguing and if that doesn't work I
have no problem killfiling. I'd rather be discussing food or cooking
than arguing

BTW, I wish the replier well I and will respond to him ONLY if it is
cooking related and something of interest to me. No hard feelings. I
just don't feel like arguing. Life is too short.

Obfood -
My Homemade Peanut Butter
I simply take shelled, unsalted peanuts and blend them smooth in the
food processor or blender. I prefer using the food processor as the
resulting peanut butter is easier to get out. I transfer the peanut
butter to a ziploc container as use as needed.

Obfood 2 -
I will go out of my way to avoid preservatives as well as addes salts &
sugars. IMO many food allergies are due to these rather than the actual
food.

In article >,
~patches~ > wrote:

> OmManiPadmeOmelet wrote:
>
> <snip>
> >>>Why would they killfile _you_??? ;-o
> >>
> >>"patches" and I had a little disagreement over peanuts. No big deal. :-)
> >
> >
> > <rolls eyes>
> > On a public list, one should agree to disagree.
> > Anymore if a conversation gets ugly, I just cut it and let them have the
> > last word.
> >
> > Works for me, most of the time, unless I feel really strongly about
> > something.
>
> Omni, I specifically indicated I felt too strongly about the topic and
> was getting too emotional so I bowed out of the conversation quite some
> time ago. Unfortunately the conversation turned ugly and I no longer
> felt it was worth my time. FWIW I was not the only one getting upset
> over certain attitudes regarding the issue. I find ignoring someone a
> lot more powerful than answering or arguing and if that doesn't work I
> have no problem killfiling. I'd rather be discussing food or cooking
> than arguing

I frequently killfile subjects, but never authors... :-)
That way I don't miss anything good.

I especially killfile crossposts, death notices and political crap...
and threads that run on forEVER that I'm not interested in. Saves me on
screen space.

>
> BTW, I wish the replier well I and will respond to him ONLY if it is
> cooking related and something of interest to me. No hard feelings. I
> just don't feel like arguing. Life is too short.

Her.
And she is one of my favorite posters, that's why I was so surprised! ;-)

>
> Obfood -
> My Homemade Peanut Butter
> I simply take shelled, unsalted peanuts and blend them smooth in the
> food processor or blender. I prefer using the food processor as the
> resulting peanut butter is easier to get out. I transfer the peanut
> butter to a ziploc container as use as needed.

Reeses flavored Klondike bars.

Sinful. ;-d


>
> Obfood 2 -
> I will go out of my way to avoid preservatives as well as addes salts &
> sugars. IMO many food allergies are due to these rather than the actual
> food.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> In article >,
> ~patches~ > wrote:
>
>
>>OmManiPadmeOmelet wrote:
>>
>><snip>
>>
>>>>>Why would they killfile _you_??? ;-o
>>>>
>>>>"patches" and I had a little disagreement over peanuts. No big deal. :-)
>>>
>>>
>>><rolls eyes>
>>>On a public list, one should agree to disagree.
>>>Anymore if a conversation gets ugly, I just cut it and let them have the
>>>last word.
>>>
>>>Works for me, most of the time, unless I feel really strongly about
>>>something.
>>
>>Omni, I specifically indicated I felt too strongly about the topic and
>>was getting too emotional so I bowed out of the conversation quite some
>>time ago. Unfortunately the conversation turned ugly and I no longer
>>felt it was worth my time. FWIW I was not the only one getting upset
>>over certain attitudes regarding the issue. I find ignoring someone a
>>lot more powerful than answering or arguing and if that doesn't work I
>>have no problem killfiling. I'd rather be discussing food or cooking
>>than arguing
>
>
> I frequently killfile subjects, but never authors... :-)
> That way I don't miss anything good.

I don't killfile authors either but I have no problems ignoring certain
posters who have been problematic in the past *unless* they post
something that is of particular interest to me. I don't announce any
type of killfiling or the fact I may be ignoring them AND I won't waste
my time reading them *unless* the topic strikes my fancy.
>
> I especially killfile crossposts, death notices and political crap...
> and threads that run on forEVER that I'm not interested in. Saves me on
> screen space.
>
>
>>BTW, I wish the replier well I and will respond to him ONLY if it is
>>cooking related and something of interest to me. No hard feelings. I
>>just don't feel like arguing. Life is too short.
>
>
> Her.
> And she is one of my favorite posters, that's why I was so surprised! ;-)

Wait a minute! *Her* posted a pic of her/his self and it sure looked
like a guy to me. Are you telling me the poster is a gal? Well wonders
never cease! My feelings remain that I wish him or her well, I just
refuse to argue.

>
>
>>Obfood -
>>My Homemade Peanut Butter
>>I simply take shelled, unsalted peanuts and blend them smooth in the
>>food processor or blender. I prefer using the food processor as the
>>resulting peanut butter is easier to get out. I transfer the peanut
>>butter to a ziploc container as use as needed.
>
>
> Reeses flavored Klondike bars.

I've never had those. We don't buy a lot of that kind of thing and I
have virtually no sweet tooth.
>
> Sinful. ;-d
>
>
>
>>Obfood 2 -
>>I will go out of my way to avoid preservatives as well as addes salts &
>>sugars. IMO many food allergies are due to these rather than the actual
>>food.

In article >,
~patches~ > wrote:

> I use tomatoes and <shudder> kidney beans. I've never had a chili
> without tomatoes except white chili and I din't care for that at all.

I think I am a bigger chili heretic than you. I use ground beef, red
beans and black beans, corn, red and green peppers along with the
onions, garlic, cumin, chili powder, chipotle powder, bay leaf and salt
and pepper. I've had "real" chili, and we don't like it as well as our
"fake" chili. So, we make that, with my anathema corn bread as well.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On Thu 29 Sep 2005 12:06:16p, OmManiPadmeOmelet wrote in rec.food.cooking:

> In article >,
> ~patches~ > wrote:
>
>> OmManiPadmeOmelet wrote:
>>
>> <snip>
>> >>>Why would they killfile _you_??? ;-o
>> >>
>> >>"patches" and I had a little disagreement over peanuts. No big deal.
>> >>:-)
>> >
>> >
>> > <rolls eyes>
>> > On a public list, one should agree to disagree.
>> > Anymore if a conversation gets ugly, I just cut it and let them have
>> > the last word.
>> >
>> > Works for me, most of the time, unless I feel really strongly about
>> > something.
>>
>> Omni, I specifically indicated I felt too strongly about the topic and
>> was getting too emotional so I bowed out of the conversation quite some
>> time ago. Unfortunately the conversation turned ugly and I no longer
>> felt it was worth my time. FWIW I was not the only one getting upset
>> over certain attitudes regarding the issue. I find ignoring someone a
>> lot more powerful than answering or arguing and if that doesn't work I
>> have no problem killfiling. I'd rather be discussing food or cooking
>> than arguing
>
> I frequently killfile subjects, but never authors... :-)
> That way I don't miss anything good.
>
> I especially killfile crossposts, death notices and political crap...
> and threads that run on forEVER that I'm not interested in. Saves me on
> screen space.
>
>>
>> BTW, I wish the replier well I and will respond to him ONLY if it is
>> cooking related and something of interest to me. No hard feelings. I
>> just don't feel like arguing. Life is too short.
>
> Her.
> And she is one of my favorite posters, that's why I was so surprised!
> ;-)

Om, are you confusing me with someone else? Last I looked, I was not a
'her'. :-)

Anyway, I think the whole thing has become silly and petty. Killfiled or
ignored, makes absolutely no difference to me.

I did reply to a couple of "patches" cooking posts, but she obviously
wasn't interested in replying.

No big deal. It's easy for me to ignore, too.

Cheers!

--
Wayne Boatwright *¿*
____________________________________________

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

In article >,
~patches~ > wrote:

> OmManiPadmeOmelet wrote:
>
> > Her.
> > And she is one of my favorite posters, that's why I was so surprised! ;-)
>
> Wait a minute! *Her* posted a pic of her/his self and it sure looked
> like a guy to me. Are you telling me the poster is a gal? Well wonders
> never cease! My feelings remain that I wish him or her well, I just
> refuse to argue.

Nevermind, I might be mistaken.
I'm a night shift worker so it's now 3 am for me. ;-)
I need to go to sleep as of about an hour ago.

>
> >
> >
> >>Obfood -
> >>My Homemade Peanut Butter
> >>I simply take shelled, unsalted peanuts and blend them smooth in the
> >>food processor or blender. I prefer using the food processor as the
> >>resulting peanut butter is easier to get out. I transfer the peanut
> >>butter to a ziploc container as use as needed.
> >
> >
> > Reeses flavored Klondike bars.
>
> I've never had those. We don't buy a lot of that kind of thing and I
> have virtually no sweet tooth.

I dare you.
Wal-mart usually has them.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Wayne Boatwright > wrote:

> On Thu 29 Sep 2005 12:06:16p, OmManiPadmeOmelet wrote in rec.food.cooking:
>
> > In article >,
> > ~patches~ > wrote:
> >
> >> OmManiPadmeOmelet wrote:
> >>
> >> <snip>
> >> >>>Why would they killfile _you_??? ;-o
> >> >>
> >> >>"patches" and I had a little disagreement over peanuts. No big deal.
> >> >>:-)
> >> >
> >> >
> >> > <rolls eyes>
> >> > On a public list, one should agree to disagree.
> >> > Anymore if a conversation gets ugly, I just cut it and let them have
> >> > the last word.
> >> >
> >> > Works for me, most of the time, unless I feel really strongly about
> >> > something.
> >>
> >> Omni, I specifically indicated I felt too strongly about the topic and
> >> was getting too emotional so I bowed out of the conversation quite some
> >> time ago. Unfortunately the conversation turned ugly and I no longer
> >> felt it was worth my time. FWIW I was not the only one getting upset
> >> over certain attitudes regarding the issue. I find ignoring someone a
> >> lot more powerful than answering or arguing and if that doesn't work I
> >> have no problem killfiling. I'd rather be discussing food or cooking
> >> than arguing
> >
> > I frequently killfile subjects, but never authors... :-)
> > That way I don't miss anything good.
> >
> > I especially killfile crossposts, death notices and political crap...
> > and threads that run on forEVER that I'm not interested in. Saves me on
> > screen space.
> >
> >>
> >> BTW, I wish the replier well I and will respond to him ONLY if it is
> >> cooking related and something of interest to me. No hard feelings. I
> >> just don't feel like arguing. Life is too short.
> >
> > Her.
> > And she is one of my favorite posters, that's why I was so surprised!
> > ;-)
>
> Om, are you confusing me with someone else? Last I looked, I was not a
> 'her'. :-)

Yeah, nevermind.
I'm half asleep.
There is another poster here that is gender neutral that is female. ;-)

>
> Anyway, I think the whole thing has become silly and petty. Killfiled or
> ignored, makes absolutely no difference to me.
>
> I did reply to a couple of "patches" cooking posts, but she obviously
> wasn't interested in replying.
>
> No big deal. It's easy for me to ignore, too.
>
> Cheers!

Cheers indeed!
I'm off to bed...

I'm now on graveyard shifts until further notice.

See ya around 8 pm central or so when I get up.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Ranee Mueller > wrote:

> I think I am a bigger chili heretic than you. I use ground beef, red
> beans and black beans, corn, red and green peppers along with the
> onions, garlic, cumin, chili powder, chipotle powder, bay leaf and salt
> and pepper. I've had "real" chili, and we don't like it as well as our
> "fake" chili. So, we make that, with my anathema corn bread as well.

Oh, and the tomatoes, too. I even use canned tomatoes in it.

Regards,
Ranee (who will be making chili and cornbread this weekend)

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/