wrote:

> I am looking for good suggestions on brands of black caviar. Some thing
> moderately priced. I may have champagne & caviar tastes, but I have a less than
> beer budget.
>
> I have a dish to make that requires it and normally I am not the one who
> purchases caviar on a regular basis.
>
> So whats the suggestions on brands etc...
>
> Thanks!
>
> ----
> Support your LOCAL scanner frequency site and groups!
> http://www.wpascanner.com http://www.tampascanner.info
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I know nothing about caviar, but I know it can be replaced with salmon
eggs, faje caviar (dyed eggs from other fish) or chopped up hering. But
in the end, it depends on your recipe.

On Sun, 02 Oct 2005 14:02:11 -0400,
wrote:

> I am looking for good suggestions on brands of black caviar. Some thing
> moderately priced. I may have champagne & caviar tastes, but I have a less than
> beer budget.
>
> I have a dish to make that requires it and normally I am not the one who
> purchases caviar on a regular basis.
>
> So whats the suggestions on brands etc...
>
> Thanks!
>
You neglected to say what part of the world you're in, so I'll assume
you're an American. Caspian Sea sturgeon is overfished, so look for
farm raised American Sturgeon Caviar.

Tsar Nicoulai
http://www.tsarnicoulai.com/
Sterling
http://www.sterlingcaviar.com/webshop/

Since you're on a beer budget, there are acceptable substitutes...
http://www.foodsubs.com/Caviar.html - many of them are not black.

My paper today said the USA have just banned the import of beluga cabiar
because the fish is going extinct. Apparently, the USA made up 60% of
the market for beluga caviar.

In article >,
sf <see_reply_address.com> wrote:

> On Sun, 02 Oct 2005 14:02:11 -0400,
> wrote:
>
> > I am looking for good suggestions on brands of black caviar. Some thing
> > moderately priced. I may have champagne & caviar tastes, but I have a less
> > than
> > beer budget.
> >
> > I have a dish to make that requires it and normally I am not the one who
> > purchases caviar on a regular basis.
> >
> > So whats the suggestions on brands etc...
> >
> > Thanks!
> >
> You neglected to say what part of the world you're in, so I'll assume
> you're an American. Caspian Sea sturgeon is overfished, so look for
> farm raised American Sturgeon Caviar.
>
> Tsar Nicoulai
> http://www.tsarnicoulai.com/
> Sterling
> http://www.sterlingcaviar.com/webshop/
>
> Since you're on a beer budget, there are acceptable substitutes...
> http://www.foodsubs.com/Caviar.html - many of them are not black.
>

Most grocery stores also carry Romanoff lumpfish caviar in both black
and red. It's the first caviar I ever had and even tho' it's a bit
salty, it's not bad. ;-)

It's also affordable.

It's in little jars in the canned meat dept.

Cheers!
--
Om.

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

In article >,
jake > wrote:

> My paper today said the USA have just banned the import of beluga cabiar
> because the fish is going extinct. Apparently, the USA made up 60% of
> the market for beluga caviar.

The newest thing subsituting for Beluga caviar is paddlefish caviar.
Those fish are being farmed in the US just for that purpose now.

Seems to be very slowly catching on.

Cheers!
--
Om.

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

On Sun, 02 Oct 2005 15:28:53 -0500, OmManiPadmeOmelet wrote:

> In article >,
> sf <see_reply_address.com> wrote:

> > Since you're on a beer budget, there are acceptable substitutes...
> > http://www.foodsubs.com/Caviar.html - many of them are not black.
> >
>
> Most grocery stores also carry Romanoff lumpfish caviar in both black
> and red. It's the first caviar I ever had and even tho' it's a bit
> salty, it's not bad. ;-)
>
> It's also affordable.
>
> It's in little jars in the canned meat dept.
>
Isn't lumpfish the one that is dyed and the dye bleeds? That's not one
I like. I don't know why the OP is married to black caviar when he
can use salmon or trout roe instead. Asian markets are an alternate
source for inexpensive fish roe.

wrote:
> I am looking for good suggestions on brands of black caviar. Some thing
> moderately priced. I may have champagne & caviar tastes, but I have a les=
s than
> beer budget.
>
> I have a dish to make that requires it and normally I am not the one who
> purchases caviar on a regular basis.
>
> So whats the suggestions.

No one can really offer specific help without knowing the dish you
intend to prepare... but a good hint is that one does not cook true
caviar.


caviar
[KA-vee-ahr, KAH-vee-ahr]
This elegant and expensive appetizer is simply sieved and lightly
salted fish ROE (eggs). Sturgeon roe is premium and considered the
"true" caviar. The three main types of caviar are beluga, osetra and
sevruga. The best (and costliest) is from the beluga sturgeon that swim
in the Caspian Sea, which is bordered by Russia and Iran. Caviar
production is a major industry for both countries. Beluga caviar is
prized for its soft, extremely large (pea-size) eggs. It can range in
color from pale silver-gray to black. Next in quality is the
medium-sized, gray to brownish gray osetra, and the smaller, gray
sevruga caviar. The small, golden sterlet caviar is so rare that it was
once reserved for Russian czars, Iranian shahs and Austrian emperors.
Other popular (and much less expensive) types include lumpfish caviar
(tiny, hard, black eggs), whitefish caviar (also called American Golden
) with its small yellow-gold eggs and salmon or red caviar
(medium-size, pale orange to deep red eggs). The word malossol on the
label doesn't describe the type of caviar but rather the fact that the
roe is preserved with a minimum amount of salt; malossol is Russian
for "little salt." Caviar is extremely perishable and must be
refrigerated from the moment it's taken from the fish to the time it's
consumed. Pasteurized caviar is roe that has been partially cooked,
thereby giving the eggs a slightly different texture. It's less
perishable and may not require refrigeration before opening. Pressed
caviar is composed of damaged or fragile eggs and can be a combination
of several different roes. It's specially treated, salted and pressed,
and can in no way be compared to fresh caviar. Be sure to read the
label for information on how to handle the caviar you purchase.
Although only a spoonful of caviar supplies the adult daily requirement
of vitamin B-12, it's also high in cholesterol and loaded with salt.
Serve caviar very cold, preferably in a bowl that has been set into
another container of ice. It should be presented simply, with toast
points and lemon wedges. If desired, it may be garnished with sour
cream, minced onion, and hard-cooked egg whites and yolks. Two classic
caviar accompaniments are iced vodka and champagne.

=A9 Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.=20
---

Sheldon

> wrote:

> I am looking for good suggestions on brands of black caviar. Some thing
> moderately priced. I may have champagne & caviar tastes, but I have a less
> than beer budget.
>
> I have a dish to make that requires it and normally I am not the one who
> purchases caviar on a regular basis.
>
> So whats the suggestions on brands etc...

The only way to buy caviar relatively inexpensively is to have someone
you know bring it directly from the area where it is produced and hope
it is still fresh. The best caviar - actually the only one that is
worth buying - is unpasteurised (so it *has* to be fresh). The cheapest
(but not necessarily any worse, as it is a matter of taste) is usually
sevruga.

What dish do you have in mind? The only one I can think of that will
really benefit from an addition of caviar is creamed eggs or similar,
since eggs are relatively bland and provide a nice, neutral background.
On the other hand, caviar will really benefit from no additions at all,
save an (optionally buttered) piece of good, thinly-cut baguette or
toast.

Victor

In article >,
sf <see_reply_address.com> wrote:

> On Sun, 02 Oct 2005 15:28:53 -0500, OmManiPadmeOmelet wrote:
>
> > In article >,
> > sf <see_reply_address.com> wrote:
>
> > > Since you're on a beer budget, there are acceptable substitutes...
> > > http://www.foodsubs.com/Caviar.html - many of them are not black.
> > >
> >
> > Most grocery stores also carry Romanoff lumpfish caviar in both black
> > and red. It's the first caviar I ever had and even tho' it's a bit
> > salty, it's not bad. ;-)
> >
> > It's also affordable.
> >
> > It's in little jars in the canned meat dept.
> >
> Isn't lumpfish the one that is dyed and the dye bleeds?

Yabut it tastes good with cream cheese on toast points or melba toasts.
:-)

> That's not one
> I like. I don't know why the OP is married to black caviar when he
> can use salmon or trout roe instead. Asian markets are an alternate
> source for inexpensive fish roe.

I'll have to see what our asian market has.
I've never checked it out for caviar/roe.

I can't stand salmon roe. Too tough imho.
--
Om.

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

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

> wrote:
> > I am looking for good suggestions on brands of black caviar. Some thing
> > moderately priced. I may have champagne & caviar tastes, but I have a less
> > than
> > beer budget.
> >
> > I have a dish to make that requires it and normally I am not the one who
> > purchases caviar on a regular basis.
> >
> > So whats the suggestions.
>
> No one can really offer specific help without knowing the dish you
> intend to prepare... but a good hint is that one does not cook true
> caviar.
>
>
> caviar
> [KA-vee-ahr, KAH-vee-ahr]
> This elegant and expensive appetizer is simply sieved and lightly
> salted fish ROE (eggs). Sturgeon roe is premium and considered the
> "true" caviar. The three main types of caviar are beluga, osetra and
> sevruga. The best (and costliest) is from the beluga sturgeon that swim
> in the Caspian Sea, which is bordered by Russia and Iran. Caviar
> production is a major industry for both countries. Beluga caviar is
> prized for its soft, extremely large (pea-size) eggs. It can range in
> color from pale silver-gray to black. Next in quality is the
> medium-sized, gray to brownish gray osetra, and the smaller, gray
> sevruga caviar. The small, golden sterlet caviar is so rare that it was
> once reserved for Russian czars, Iranian shahs and Austrian emperors.
> Other popular (and much less expensive) types include lumpfish caviar
> (tiny, hard, black eggs), whitefish caviar (also called American Golden
> ) with its small yellow-gold eggs and salmon or red caviar
> (medium-size, pale orange to deep red eggs). The word malossol on the
> label doesn't describe the type of caviar but rather the fact that the
> roe is preserved with a minimum amount of salt; malossol is Russian
> for "little salt." Caviar is extremely perishable and must be
> refrigerated from the moment it's taken from the fish to the time it's
> consumed. Pasteurized caviar is roe that has been partially cooked,
> thereby giving the eggs a slightly different texture. It's less
> perishable and may not require refrigeration before opening. Pressed
> caviar is composed of damaged or fragile eggs and can be a combination
> of several different roes. It's specially treated, salted and pressed,
> and can in no way be compared to fresh caviar. Be sure to read the
> label for information on how to handle the caviar you purchase.
> Although only a spoonful of caviar supplies the adult daily requirement
> of vitamin B-12, it's also high in cholesterol and loaded with salt.
> Serve caviar very cold, preferably in a bowl that has been set into
> another container of ice. It should be presented simply, with toast
> points and lemon wedges. If desired, it may be garnished with sour
> cream, minced onion, and hard-cooked egg whites and yolks. Two classic
> caviar accompaniments are iced vodka and champagne.
>
> © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
> ---
>
> Sheldon
>

I usually serve it with cream cheese, toast points and a variety of
crackers, and champagne. The iced vodka sounds good tho'. I prefer
citrus flavored vodkas...

Caviar is also good with brie.
--
Om.

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

Victor Sack wrote:
> > wrote:
>
> > I am looking for good suggestions on brands of black caviar. Some thing
> > moderately priced. I may have champagne & caviar tastes, but I have a l=
ess
> > than beer budget.
> >
> > I have a dish to make that requires it and normally I am not the one who
> > purchases caviar on a regular basis.
> >
> > So whats the suggestions on brands etc...
>
> The only way to buy caviar relatively inexpensively is to have someone
> you know bring it directly from the area where it is produced and hope
> it is still fresh. The best caviar - actually the only one that is
> worth buying - is unpasteurised (so it *has* to be fresh). The cheapest
> (but not necessarily any worse, as it is a matter of taste) is usually
> sevruga.
>
> What dish do you have in mind? The only one I can think of that will
> really benefit from an addition of caviar is creamed eggs or similar,
> since eggs are relatively bland and provide a nice, neutral background.
> On the other hand, caviar will really benefit from no additions at all,
> save an (optionally buttered) piece of good, thinly-cut baguette or
> toast.

Ice cold vodka benefits too.

But now that I think about it years ago I posted a veal recipe where a
major ingredient was caviar.

Whadaya know, found it.

Teliatyna z Pidlyvoiu Iz Ikry (Braised Veal With Caviar Sauce)

To serve 6 to 8

3 tablespoons of butter
1 cup of thinly sliced onions
1 carrot, scraped and cut into 1/ 2 inch rounds
4 sprigs of parsley
2 stalks of celery with their leaves, cut into 2-inch lengths
3 bay leaves
3 whole cloves
1 tablespoon of finely chopped lemon peel
3 tablespoons of vegetable oil
3 1/ 2 to 4-pounds of boneless veal, cut from either the leg or the
rump and securely tied
1 cup of dry white wine (Sauvignon Blanc)
Salt
Freshly ground black pepper
2 teaspoons of potato starch dissolved in 2 tablespoons of cold water
2 tablespoons (1 ounce) black caviar
1/8 teaspoon of fresh lemon juice
In a heavy 6-quart casserole, melt the butter over high heat.
Add the onions, carrot, parsley, celery, bay leaves, cloves and lemon
peel and cover the pan. Lower the heat and simmer for about 15 minutes,
until the vegetables are soft but not brown. Set aside.
Preheat the oven to 325=B0 F. In a heavy 10- to 12-inch skillet,
heat the 3 tablespoons of oil over high heat until a light haze forms
above it. Add the veal and brown for 8 to 10 minutes, turning it every
2 or 3 minutes so that it browns evenly on all sides. Then place it on
top of the vegetables in the casserole and pour in the wine. Bring to a
boil over high heat, sprinkle the meat liberally with salt and a few
grindings of black pepper and cover the casserole tightly. Braise in
the center of the oven for 1 1/ 4 hours, turning the veal over after 45
minutes.
When the veal is tender, transfer it to a heated platter, cut
away the strings and carve the meat into 1/4 inch-thick slices. Arrange
them, slightly overlapping, down the center of a large platter and
cover the platter loosely with foil to keep the meat warm while you
make the sauce.
Quickly strain the entire contents of the casserole through a
fine sieve into a bowl, pressing down hard on the vegetables with the
back of a large spoon before discarding them. Skim off any surface fat
and return the braised juices to the casserole. Stir in the dissolved
potato starch. Then bring the sauce to a boil over high heat, stirring
constantly until it is lightly thickened and smooth. Reduce the heat to
low and gently stir in the caviar and lemon juice and taste for
seasoning. Pour the sauce over the veal and serve at once, or if you
prefer, serve the sauce separately. =3D=B7=B7=B7=3D


Sheldon

On Mon, 03 Oct 2005 02:31:18 GMT, Dog3 wrote:

> Or you can do some research he
> http://www.google.com/search?hl=en&q=caviar+information

Thanks, Michael!
http://www.nvogue.com/nVogueFoods/Ca...aviarguide.htm
I didn't know that Beluga, Osetra, and Sevurga are actually different
types of sturgeon. I thought they were grades of caviar from the same
kind of fish! It makes more sense now.

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

> Victor Sack wrote:
> > > wrote:
> >
> > > I am looking for good suggestions on brands of black caviar. Some thing
> > > moderately priced. I may have champagne & caviar tastes, but I have a less
> > > than beer budget.
> > >
> > > I have a dish to make that requires it and normally I am not the one who
> > > purchases caviar on a regular basis.
> > >
> > > So whats the suggestions on brands etc...
> >
> > The only way to buy caviar relatively inexpensively is to have someone
> > you know bring it directly from the area where it is produced and hope
> > it is still fresh. The best caviar - actually the only one that is
> > worth buying - is unpasteurised (so it *has* to be fresh). The cheapest
> > (but not necessarily any worse, as it is a matter of taste) is usually
> > sevruga.
> >
> > What dish do you have in mind? The only one I can think of that will
> > really benefit from an addition of caviar is creamed eggs or similar,
> > since eggs are relatively bland and provide a nice, neutral background.
> > On the other hand, caviar will really benefit from no additions at all,
> > save an (optionally buttered) piece of good, thinly-cut baguette or
> > toast.
>
> Ice cold vodka benefits too.
>
> But now that I think about it years ago I posted a veal recipe where a
> major ingredient was caviar.
>
> Whadaya know, found it.
>
<snipped awesome recipe>
>
>
> Sheldon
>

That sounds decadent. :-)
Thanks for sharing!!!
--
Om.

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

Sheldon
just found this site and I have vision problems ---but I know a good
cook when I
see one

I have looked at old postings ie "canned mushroom soup and the canned
clam recipe" somone requested

I loved your reponse Sheldon and I think that when someone asks for
the definitive recipe for ' Italian spaghetti sauce" or any sauce
made with cream soup you have every right to be scathing.

I have read a great deal of the past postings and I think everyone
else should lay off picking on Sheldon and listen to him

He is the real deal ---ask for his advise--this is my first
posting---but I had to write because everyone picks on Sheldon and
although not a diplomat--he is right more often than not.

Please forgive my typos--I am losing my sight and won't be able to
write often
but if I could you all would have another "Sheldon" to pick on
because if you want info on canned soup recipes and cannot make your
own white sauce with mushrooms--then you need to join a "cooking
with canned soup" site or get Kraft foods to send you their recipe of
the week

In article . com>,
wrote:

> Sheldon
> just found this site and I have vision problems ---but I know a good
> cook when I
> see one
>
> I have looked at old postings ie "canned mushroom soup and the canned
> clam recipe" somone requested
>
> I loved your reponse Sheldon and I think that when someone asks for
> the definitive recipe for ' Italian spaghetti sauce" or any sauce
> made with cream soup you have every right to be scathing.
>
> I have read a great deal of the past postings and I think everyone
> else should lay off picking on Sheldon and listen to him
>
> He is the real deal ---ask for his advise--this is my first
> posting---but I had to write because everyone picks on Sheldon and
> although not a diplomat--he is right more often than not.
>
> Please forgive my typos--I am losing my sight and won't be able to
> write often
> but if I could you all would have another "Sheldon" to pick on
> because if you want info on canned soup recipes and cannot make your
> own white sauce with mushrooms--then you need to join a "cooking
> with canned soup" site or get Kraft foods to send you their recipe of
> the week
>

There is nothing wrong with posting kitchen shortcuts, and there is
nothing wrong with using canned soups if you are short on time and/or
funds.

Are you a cooking snob? Even Sheldon is not THIS snobby!

Welcome to my killfile!

<plonk>
--
Om.

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

Dog3 wrote:

> OmManiPadmeOmelet > wrote in news:Omelet-
> :
>
>
>>In article . com>,
>> wrote:
>>
>>
>>>Sheldon
>>>just found this site and I have vision problems ---but I know a good
>>>cook when I
>>>see one
>>>
>>>I have looked at old postings ie "canned mushroom soup and the canned
>>> clam recipe" somone requested
>>>
>>>I loved your reponse Sheldon and I think that when someone asks for
>>>the definitive recipe for ' Italian spaghetti sauce" or any sauce
>>>made with cream soup you have every right to be scathing.
>>>
>>>I have read a great deal of the past postings and I think everyone
>>>else should lay off picking on Sheldon and listen to him
>>>
>>>He is the real deal ---ask for his advise--this is my first
>>>posting---but I had to write because everyone picks on Sheldon and
>>>although not a diplomat--he is right more often than not.
>>>
>>>Please forgive my typos--I am losing my sight and won't be able to
>>>write often
>>>but if I could you all would have another "Sheldon" to pick on
>>>because if you want info on canned soup recipes and cannot make your
>>> own white sauce with mushrooms--then you need to join a "cooking
>>>with canned soup" site or get Kraft foods to send you their recipe of
>>>the week
>>>
>>
>>There is nothing wrong with posting kitchen shortcuts, and there is
>>nothing wrong with using canned soups if you are short on time and/or
>>funds.
>>
>>Are you a cooking snob? Even Sheldon is not THIS snobby!
>>
>>Welcome to my killfile!
>>
>><plonk>
>
>
> Besides, I get Kraft Foods weekly recipe via email AND their snail mail
> recipe book a few times a year. Sometime ya' just have to compromise. I
> don't necessarily like to but what the heck.
>
> Michael
>

I think in some respects I am a cooking snob since I *prefer* homemade
to store bought, home preserved to commercial, fresh to preserved, etc.
However even though I do all this I still keep store bought items on
hand too such as canned soups, frozen veggies like peas since I don't
grow them, frozen Oriental veggies mix, and other things like that
because they are time savers. For the shudder - I buy and use Cheese
Whiz and alpha-ghetti on occasion and I have bought rice-a-roni and at
least one of those packaged quick pasta side packets. Although I make a
lot of homemade salad dressings I keep a supply of Kraft salad dressings
on hand too. The same thing with bbq sauces. So I'm not sure if I'm a
true cooking snob or just a snob that loves to cook

One time on Usenet, ~patches~ > said:

<snip>

> I think in some respects I am a cooking snob since I *prefer* homemade
> to store bought, home preserved to commercial, fresh to preserved, etc.
> However even though I do all this I still keep store bought items on
> hand too such as canned soups, frozen veggies like peas since I don't
> grow them, frozen Oriental veggies mix, and other things like that
> because they are time savers. For the shudder - I buy and use Cheese
> Whiz and alpha-ghetti on occasion and I have bought rice-a-roni and at
> least one of those packaged quick pasta side packets. Although I make a
> lot of homemade salad dressings I keep a supply of Kraft salad dressings
> on hand too. The same thing with bbq sauces. So I'm not sure if I'm a
> true cooking snob or just a snob that loves to cook

A cooking snob is someone who looks down on others for the way they
cook, IMHO...


--
Jani in WA (S'mee)
~ mom, Trollup, novice cook ~

In article >,
~patches~ > wrote:

> Dog3 wrote:
>
> > OmManiPadmeOmelet > wrote in news:Omelet-
> > :
> >
> >
> >>In article . com>,
> >> wrote:
> >>
> >>
> >>>Sheldon
> >>>just found this site and I have vision problems ---but I know a good
> >>>cook when I
> >>>see one
> >>>
> >>>I have looked at old postings ie "canned mushroom soup and the canned
> >>> clam recipe" somone requested
> >>>
> >>>I loved your reponse Sheldon and I think that when someone asks for
> >>>the definitive recipe for ' Italian spaghetti sauce" or any sauce
> >>>made with cream soup you have every right to be scathing.
> >>>
> >>>I have read a great deal of the past postings and I think everyone
> >>>else should lay off picking on Sheldon and listen to him
> >>>
> >>>He is the real deal ---ask for his advise--this is my first
> >>>posting---but I had to write because everyone picks on Sheldon and
> >>>although not a diplomat--he is right more often than not.
> >>>
> >>>Please forgive my typos--I am losing my sight and won't be able to
> >>>write often
> >>>but if I could you all would have another "Sheldon" to pick on
> >>>because if you want info on canned soup recipes and cannot make your
> >>> own white sauce with mushrooms--then you need to join a "cooking
> >>>with canned soup" site or get Kraft foods to send you their recipe of
> >>>the week
> >>>
> >>
> >>There is nothing wrong with posting kitchen shortcuts, and there is
> >>nothing wrong with using canned soups if you are short on time and/or
> >>funds.
> >>
> >>Are you a cooking snob? Even Sheldon is not THIS snobby!
> >>
> >>Welcome to my killfile!
> >>
> >><plonk>
> >
> >
> > Besides, I get Kraft Foods weekly recipe via email AND their snail mail
> > recipe book a few times a year. Sometime ya' just have to compromise. I
> > don't necessarily like to but what the heck.
> >
> > Michael
> >
>
> I think in some respects I am a cooking snob since I *prefer* homemade
> to store bought, home preserved to commercial, fresh to preserved, etc.
> However even though I do all this I still keep store bought items on
> hand too such as canned soups, frozen veggies like peas since I don't
> grow them, frozen Oriental veggies mix, and other things like that
> because they are time savers. For the shudder - I buy and use Cheese
> Whiz and alpha-ghetti on occasion and I have bought rice-a-roni and at
> least one of those packaged quick pasta side packets. Although I make a
> lot of homemade salad dressings I keep a supply of Kraft salad dressings
> on hand too. The same thing with bbq sauces. So I'm not sure if I'm a
> true cooking snob or just a snob that loves to cook

See? :-)
We all take shortcuts.
I do occasionally make salad dressings from scratch, but the ones at the
store are very good and very inexpensive and make _great_ quick
marinades.

I just objected to the way she came across. Really snotty like the rest
of us were not worthy of her royal presence if we _dared_ ta take a
short cut once in awhile!

The subject of canned soups only comes up once in awhile. I don't know
why she feels that that is what the group is all about. She obviously
has no clu'.

Man, what an ugly way to introduce yourself!
--
Om.

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

S'mee wrote:

> One time on Usenet, ~patches~ > said:
>
> <snip>
>
>>I think in some respects I am a cooking snob since I *prefer* homemade
>>to store bought, home preserved to commercial, fresh to preserved, etc.
>> However even though I do all this I still keep store bought items on
>>hand too such as canned soups, frozen veggies like peas since I don't
>>grow them, frozen Oriental veggies mix, and other things like that
>>because they are time savers. For the shudder - I buy and use Cheese
>>Whiz and alpha-ghetti on occasion and I have bought rice-a-roni and at
>>least one of those packaged quick pasta side packets. Although I make a
>>lot of homemade salad dressings I keep a supply of Kraft salad dressings
>>on hand too. The same thing with bbq sauces. So I'm not sure if I'm a
>>true cooking snob or just a snob that loves to cook
>
>
> A cooking snob is someone who looks down on others for the way they
> cook, IMHO...
>
>
Oh! I don't do that as I love watching how others cook and seeing what
ingredients they use. It's a good way to learn how to make certain
dishes. IMO that's half the fun. That's likely the reason I enjoy the
cooking shows too. If someone can take canned soup and tin foil yet
turn out a nice meal with it I'm impressed. Besides not everyone can
cook all things well and they shouldn't be put down because of it. I
cook meals mainly from scratch, home preserve, and occasionally make a
pie or cookies BUT I am lousy at making desserts! I envy those who can
make great desserts.

In article >,
(S'mee) wrote:

> One time on Usenet, ~patches~ > said:
>
> <snip>
>
> > I think in some respects I am a cooking snob since I *prefer* homemade
> > to store bought, home preserved to commercial, fresh to preserved, etc.
> > However even though I do all this I still keep store bought items on
> > hand too such as canned soups, frozen veggies like peas since I don't
> > grow them, frozen Oriental veggies mix, and other things like that
> > because they are time savers. For the shudder - I buy and use Cheese
> > Whiz and alpha-ghetti on occasion and I have bought rice-a-roni and at
> > least one of those packaged quick pasta side packets. Although I make a
> > lot of homemade salad dressings I keep a supply of Kraft salad dressings
> > on hand too. The same thing with bbq sauces. So I'm not sure if I'm a
> > true cooking snob or just a snob that loves to cook
>
> A cooking snob is someone who looks down on others for the way they
> cook, IMHO...

Thank you. :-)
You made the point better than I did...

Cheers!
--
Om.

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

> wrote in message
...
>I am looking for good suggestions on brands of black caviar. Some thing
> moderately priced. I may have champagne & caviar tastes, but I have a less
> than
> beer budget.
>
> I have a dish to make that requires it and normally I am not the one who
> purchases caviar on a regular basis.
>
> So whats the suggestions on brands etc...
>
> Thanks!

Might I suggest with your budget you stay away for the "black" - in that price
range I think you would be better off with decent salmon roe (red) as opposed to
the dyer black crap.

Dimitri

~patches~ wrote:
> S'mee wrote:
>
>> One time on Usenet, ~patches~ > said:
>>
>> <snip>
>>
>>> I think in some respects I am a cooking snob since I *prefer*
>>> homemade to store bought, home preserved to commercial, fresh to
>>> preserved, etc. However even though I do all this I still keep store
>>> bought items on hand too such as canned soups, frozen veggies like
>>> peas since I don't grow them, frozen Oriental veggies mix, and other
>>> things like that because they are time savers. For the shudder - I
>>> buy and use Cheese Whiz and alpha-ghetti on occasion and I have
>>> bought rice-a-roni and at least one of those packaged quick pasta
>>> side packets. Although I make a lot of homemade salad dressings I
>>> keep a supply of Kraft salad dressings on hand too. The same thing
>>> with bbq sauces. So I'm not sure if I'm a true cooking snob or just
>>> a snob that loves to cook
>>
>>
>>
>> A cooking snob is someone who looks down on others for the way they
>> cook, IMHO...
>>
>>
> Oh! I don't do that as I love watching how others cook and seeing what
> ingredients they use. It's a good way to learn how to make certain
> dishes. IMO that's half the fun. That's likely the reason I enjoy the
> cooking shows too. If someone can take canned soup and tin foil yet
> turn out a nice meal with it I'm impressed.


Sometimes it's fun to try to make something good using dubious or
heretical ingredients. Fat free cottage cheese, SPAM, canned mackerel,
Cheeze Whiz, Cool Whip, etc.

BTW, canned vienna sausages make a lovely pate' if you mash them. (just
kidding)

Best regards,
Bob

In article >,
zxcvbob > wrote:

> ~patches~ wrote:
> > S'mee wrote:
> >
> >> One time on Usenet, ~patches~ > said:
> >>
> >> <snip>
> >>
> >>> I think in some respects I am a cooking snob since I *prefer*
> >>> homemade to store bought, home preserved to commercial, fresh to
> >>> preserved, etc. However even though I do all this I still keep store
> >>> bought items on hand too such as canned soups, frozen veggies like
> >>> peas since I don't grow them, frozen Oriental veggies mix, and other
> >>> things like that because they are time savers. For the shudder - I
> >>> buy and use Cheese Whiz and alpha-ghetti on occasion and I have
> >>> bought rice-a-roni and at least one of those packaged quick pasta
> >>> side packets. Although I make a lot of homemade salad dressings I
> >>> keep a supply of Kraft salad dressings on hand too. The same thing
> >>> with bbq sauces. So I'm not sure if I'm a true cooking snob or just
> >>> a snob that loves to cook
> >>
> >>
> >>
> >> A cooking snob is someone who looks down on others for the way they
> >> cook, IMHO...
> >>
> >>
> > Oh! I don't do that as I love watching how others cook and seeing what
> > ingredients they use. It's a good way to learn how to make certain
> > dishes. IMO that's half the fun. That's likely the reason I enjoy the
> > cooking shows too. If someone can take canned soup and tin foil yet
> > turn out a nice meal with it I'm impressed.
>
>
> Sometimes it's fun to try to make something good using dubious or
> heretical ingredients. Fat free cottage cheese, SPAM, canned mackerel,
> Cheeze Whiz, Cool Whip, etc.
>
> BTW, canned vienna sausages make a lovely pate' if you mash them. (just
> kidding)

Ew!!!! <lol>

My housemate loves vienna sausages.
I can't stand them.......

Why is cottage cheese a heretical ingredient?
That's not an item that many people would even consider making from
scratch. :-) I like it by itself or with a little fruit.
--
Om.

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

OmManiPadmeOmelet wrote:

> In article >,
> zxcvbob > wrote:
>
>
>>~patches~ wrote:
>>
>>>S'mee wrote:
>>>
>>>
>>>>One time on Usenet, ~patches~ > said:
>>>>
>>>><snip>
>>>>
>>>>>I think in some respects I am a cooking snob since I *prefer*
>>>>>homemade to store bought, home preserved to commercial, fresh to
>>>>>preserved, etc. However even though I do all this I still keep store
>>>>>bought items on hand too such as canned soups, frozen veggies like
>>>>>peas since I don't grow them, frozen Oriental veggies mix, and other
>>>>>things like that because they are time savers. For the shudder - I
>>>>>buy and use Cheese Whiz and alpha-ghetti on occasion and I have
>>>>>bought rice-a-roni and at least one of those packaged quick pasta
>>>>>side packets. Although I make a lot of homemade salad dressings I
>>>>>keep a supply of Kraft salad dressings on hand too. The same thing
>>>>>with bbq sauces. So I'm not sure if I'm a true cooking snob or just
>>>>>a snob that loves to cook
>>>>
>>>>
>>>>
>>>>A cooking snob is someone who looks down on others for the way they
>>>>cook, IMHO...
>>>>
>>>>
>>>
>>>Oh! I don't do that as I love watching how others cook and seeing what
>>>ingredients they use. It's a good way to learn how to make certain
>>>dishes. IMO that's half the fun. That's likely the reason I enjoy the
>>>cooking shows too. If someone can take canned soup and tin foil yet
>>>turn out a nice meal with it I'm impressed.
>>
>>
>>Sometimes it's fun to try to make something good using dubious or
>>heretical ingredients. Fat free cottage cheese, SPAM, canned mackerel,
>>Cheeze Whiz, Cool Whip, etc.
>>
>>BTW, canned vienna sausages make a lovely pate' if you mash them. (just
>>kidding)
>
>
> Ew!!!! <lol>
>
> My housemate loves vienna sausages.
> I can't stand them.......
>
> Why is cottage cheese a heretical ingredient?
> That's not an item that many people would even consider making from
> scratch. :-) I like it by itself or with a little fruit.


Have you ever tried cooking with *fat free* cottage cheese? Maybe it's
just me, but anything I cook with it always turns out disappointing. I
can usually get by with using reduced fat cottage cheese -- but usually
the cottage cheese is a poor substitute for ricotta to start with.

OK, maybe it wasn't a great example.

Bob

In article >,
zxcvbob > wrote:

> OmManiPadmeOmelet wrote:
>
> > In article >,
> > zxcvbob > wrote:
> >
> >
> >>~patches~ wrote:
> >>
> >>>S'mee wrote:
> >>>
> >>>
> >>>>One time on Usenet, ~patches~ > said:
> >>>>
> >>>><snip>
> >>>>
> >>>>>I think in some respects I am a cooking snob since I *prefer*
> >>>>>homemade to store bought, home preserved to commercial, fresh to
> >>>>>preserved, etc. However even though I do all this I still keep store
> >>>>>bought items on hand too such as canned soups, frozen veggies like
> >>>>>peas since I don't grow them, frozen Oriental veggies mix, and other
> >>>>>things like that because they are time savers. For the shudder - I
> >>>>>buy and use Cheese Whiz and alpha-ghetti on occasion and I have
> >>>>>bought rice-a-roni and at least one of those packaged quick pasta
> >>>>>side packets. Although I make a lot of homemade salad dressings I
> >>>>>keep a supply of Kraft salad dressings on hand too. The same thing
> >>>>>with bbq sauces. So I'm not sure if I'm a true cooking snob or just
> >>>>>a snob that loves to cook
> >>>>
> >>>>
> >>>>
> >>>>A cooking snob is someone who looks down on others for the way they
> >>>>cook, IMHO...
> >>>>
> >>>>
> >>>
> >>>Oh! I don't do that as I love watching how others cook and seeing what
> >>>ingredients they use. It's a good way to learn how to make certain
> >>>dishes. IMO that's half the fun. That's likely the reason I enjoy the
> >>>cooking shows too. If someone can take canned soup and tin foil yet
> >>>turn out a nice meal with it I'm impressed.
> >>
> >>
> >>Sometimes it's fun to try to make something good using dubious or
> >>heretical ingredients. Fat free cottage cheese, SPAM, canned mackerel,
> >>Cheeze Whiz, Cool Whip, etc.
> >>
> >>BTW, canned vienna sausages make a lovely pate' if you mash them. (just
> >>kidding)
> >
> >
> > Ew!!!! <lol>
> >
> > My housemate loves vienna sausages.
> > I can't stand them.......
> >
> > Why is cottage cheese a heretical ingredient?
> > That's not an item that many people would even consider making from
> > scratch. :-) I like it by itself or with a little fruit.
>
>
> Have you ever tried cooking with *fat free* cottage cheese? Maybe it's
> just me, but anything I cook with it always turns out disappointing. I
> can usually get by with using reduced fat cottage cheese -- but usually
> the cottage cheese is a poor substitute for ricotta to start with.

Well, no, I have not.
I understand the "standard" substitute for ricotta is dry curd cottage
cheese. Mom would occasionally use that in italian dishes and it was ok
but I agree that ricotta is better!

>
> OK, maybe it wasn't a great example.

It was ok.
I think the ultimate heretical ingredient tho' is Velveeta cheese? <G>

>
> Bob
--
Om.

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

S'mee wrote:
> ~patches~ said:
>
> > I think in some respects I am a cooking snob since I *prefer* homemade
> > to store bought, home preserved to commercial, fresh to preserved, etc.
> > However even though I do all this I still keep store bought items on
> > hand too such as canned soups, frozen veggies like peas since I don't
> > grow them, frozen Oriental veggies mix, and other things like that
> > because they are time savers. For the shudder - I buy and use Cheese
> > Whiz and alpha-ghetti on occasion and I have bought rice-a-roni and at
> > least one of those packaged quick pasta side packets. Although I make a
> > lot of homemade salad dressings I keep a supply of Kraft salad dressings
> > on hand too. The same thing with bbq sauces. So I'm not sure if I'm a
> > true cooking snob or just a snob that loves to cook
>
> A cooking snob is someone who looks down on others for the way they
> cook, IMHO...

Not at all, and anyone who thinks that has low self esteem and/or can't
abide by constructive criticism, usually due to their own latent
snobbish tendancies... yes, there are closet snobs... they go through
life with stiff upper lips while peering down their noses... they
rarely if ever utter what's really on their minds. These types are
extremely superficial and insinsere, they make the most disingenuous of
friends.

Actually a snob is anyone who writes an eleven (11) line paragraph that
contains "I" twelve (12) times, especially when "I" is their very first
word... "patches" is definitely a Snob (with a capital "S"), and in
every respect... actually she exhibits a psychosis manifested in her
blattant use of "I", *egomania*. Btw, people who consistantly use "I"
in their speech and writings are typically lying/exaggerating about
whatever it is they're attempting to convey. Be especially wary of
anyone whose very first word they utter is "I"... you're about to be
abused. It's best to steer clear of these individuals, and they cannot
be apprised of their maleficence, they just don't get it because they
are sick... the world is all about them.

M-W

ego=B7cen=B7tric
1 : concerned with the individual rather than society
2 : taking the ego as the starting point in philosophy
3 a : limited in outlook or concern to one's own activities or needs b
: SELF-centered, selfish=20
---

Sheldon

~patches~ wrote:
> S'mee wrote:
>
> > One time on Usenet, ~patches~ > said:
> >
> > <snip>
> >
> >>I think in some respects I am a cooking snob since I *prefer* homemade
> >>to store bought, home preserved to commercial, fresh to preserved, etc.
> >> However even though I do all this I still keep store bought items on
> >>hand too such as canned soups, frozen veggies like peas since I don't
> >>grow them, frozen Oriental veggies mix, and other things like that
> >>because they are time savers. For the shudder - I buy and use Cheese
> >>Whiz and alpha-ghetti on occasion and I have bought rice-a-roni and at
> >>least one of those packaged quick pasta side packets. Although I make a
> >>lot of homemade salad dressings I keep a supply of Kraft salad dressings
> >>on hand too. The same thing with bbq sauces. So I'm not sure if I'm a
> >>true cooking snob or just a snob that loves to cook
> >
> >
> > A cooking snob is someone who looks down on others for the way they
> > cook, IMHO...
> >
> >
> I don't do that as I love watching how others cook and seeing what
> ingredients they use. It's a good way to learn how to make certain
> dishes. IMO that's half the fun. That's likely the reason I enjoy the
> cooking shows too. If someone can take canned soup and tin foil yet
> turn out a nice meal with it I'm impressed. Besides not everyone can
> cook all things well and they shouldn't be put down because of it. I
> cook meals mainly from scratch, home preserve, and occasionally make a
> pie or cookies BUT I am lousy at making desserts! I envy those who can
> make great desserts.

Nine (9) lines... eight (8) "I"s.

Sheldon

zxcvbob wrote:

> ~patches~ wrote:
>
>> S'mee wrote:
>>
>>> One time on Usenet, ~patches~ > said:
>>>
>>> <snip>
>>>
>>>> I think in some respects I am a cooking snob since I *prefer*
>>>> homemade to store bought, home preserved to commercial, fresh to
>>>> preserved, etc. However even though I do all this I still keep
>>>> store bought items on hand too such as canned soups, frozen veggies
>>>> like peas since I don't grow them, frozen Oriental veggies mix, and
>>>> other things like that because they are time savers. For the
>>>> shudder - I buy and use Cheese Whiz and alpha-ghetti on occasion and
>>>> I have bought rice-a-roni and at least one of those packaged quick
>>>> pasta side packets. Although I make a lot of homemade salad
>>>> dressings I keep a supply of Kraft salad dressings on hand too. The
>>>> same thing with bbq sauces. So I'm not sure if I'm a true cooking
>>>> snob or just a snob that loves to cook
>>>
>>>
>>>
>>>
>>> A cooking snob is someone who looks down on others for the way they
>>> cook, IMHO...
>>>
>>>
>> Oh! I don't do that as I love watching how others cook and seeing
>> what ingredients they use. It's a good way to learn how to make
>> certain dishes. IMO that's half the fun. That's likely the reason I
>> enjoy the cooking shows too. If someone can take canned soup and tin
>> foil yet turn out a nice meal with it I'm impressed.
>
>
>
> Sometimes it's fun to try to make something good using dubious or
> heretical ingredients. Fat free cottage cheese, SPAM, canned mackerel,
> Cheeze Whiz, Cool Whip, etc.

Hey don't laugh but my cheese cake is the recipe right from the Cool
Whip container. My family is darn happy I occasionally make the effort
to create a desset for them You can make a pretty good cheese sauce
from Cheeze Whiz too even though Velveeta is nicer.

>
> BTW, canned vienna sausages make a lovely pate' if you mash them. (just
> kidding)

I've never tried these.
>
> Best regards,
> Bob

OmManiPadmeOmelet wrote:

> In article >,
> zxcvbob > wrote:
>
>
>>OmManiPadmeOmelet wrote:
>>
>>
>>>In article >,
>>> zxcvbob > wrote:
>>>
>>>
>>>
>>>>~patches~ wrote:
>>>>
>>>>
>>>>>S'mee wrote:
>>>>>
>>>>>
>>>>>
>>>>>>One time on Usenet, ~patches~ > said:
>>>>>>
>>>>>><snip>
>>>>>>
>>>>>>>I think in some respects I am a cooking snob since I *prefer*
>>>>>>>homemade to store bought, home preserved to commercial, fresh to
>>>>>>>preserved, etc. However even though I do all this I still keep store
>>>>>>>bought items on hand too such as canned soups, frozen veggies like
>>>>>>>peas since I don't grow them, frozen Oriental veggies mix, and other
>>>>>>>things like that because they are time savers. For the shudder - I
>>>>>>>buy and use Cheese Whiz and alpha-ghetti on occasion and I have
>>>>>>>bought rice-a-roni and at least one of those packaged quick pasta
>>>>>>>side packets. Although I make a lot of homemade salad dressings I
>>>>>>>keep a supply of Kraft salad dressings on hand too. The same thing
>>>>>>>with bbq sauces. So I'm not sure if I'm a true cooking snob or just
>>>>>>>a snob that loves to cook
>>>>>>
>>>>>>
>>>>>>
>>>>>>A cooking snob is someone who looks down on others for the way they
>>>>>>cook, IMHO...
>>>>>>
>>>>>>
>>>>>
>>>>>Oh! I don't do that as I love watching how others cook and seeing what
>>>>>ingredients they use. It's a good way to learn how to make certain
>>>>>dishes. IMO that's half the fun. That's likely the reason I enjoy the
>>>>>cooking shows too. If someone can take canned soup and tin foil yet
>>>>>turn out a nice meal with it I'm impressed.
>>>>
>>>>
>>>>Sometimes it's fun to try to make something good using dubious or
>>>>heretical ingredients. Fat free cottage cheese, SPAM, canned mackerel,
>>>>Cheeze Whiz, Cool Whip, etc.
>>>>
>>>>BTW, canned vienna sausages make a lovely pate' if you mash them. (just
>>>>kidding)
>>>
>>>
>>>Ew!!!! <lol>
>>>
>>>My housemate loves vienna sausages.
>>>I can't stand them.......
>>>
>>>Why is cottage cheese a heretical ingredient?
>>>That's not an item that many people would even consider making from
>>>scratch. :-) I like it by itself or with a little fruit.
>>
>>
>>Have you ever tried cooking with *fat free* cottage cheese? Maybe it's
>>just me, but anything I cook with it always turns out disappointing. I
>>can usually get by with using reduced fat cottage cheese -- but usually
>>the cottage cheese is a poor substitute for ricotta to start with.
>
>
> Well, no, I have not.
> I understand the "standard" substitute for ricotta is dry curd cottage
> cheese. Mom would occasionally use that in italian dishes and it was ok
> but I agree that ricotta is better!
>
>
>>OK, maybe it wasn't a great example.
>
>
> It was ok.
> I think the ultimate heretical ingredient tho' is Velveeta cheese? <G>

Oh oh, don't ready my other reply. It is very good cut into cubes and
mixed with store bought chili as dip so I've been told I haven't
tried it myself but DH's one fried swears it is the ultimate. I took
one wiff and decided I'd stick with the veggie tray. His veggie dip was
really strange too. The DH's get together and do this thing with
cooking to enertain us gals every once in awhile. You should see some
of the creations they come up with.
>
>>Bob

In article >,
~patches~ > wrote:

> OmManiPadmeOmelet wrote:
>
> > In article >,
> > zxcvbob > wrote:
> >
> >
> >>OmManiPadmeOmelet wrote:
> >>
> >>
> >>>In article >,
> >>> zxcvbob > wrote:
> >>>
> >>>
> >>>
> >>>>~patches~ wrote:
> >>>>
> >>>>
> >>>>>S'mee wrote:
> >>>>>
> >>>>>
> >>>>>
> >>>>>>One time on Usenet, ~patches~ > said:
> >>>>>>
> >>>>>><snip>
> >>>>>>
> >>>>>>>I think in some respects I am a cooking snob since I *prefer*
> >>>>>>>homemade to store bought, home preserved to commercial, fresh to
> >>>>>>>preserved, etc. However even though I do all this I still keep store
> >>>>>>>bought items on hand too such as canned soups, frozen veggies like
> >>>>>>>peas since I don't grow them, frozen Oriental veggies mix, and other
> >>>>>>>things like that because they are time savers. For the shudder - I
> >>>>>>>buy and use Cheese Whiz and alpha-ghetti on occasion and I have
> >>>>>>>bought rice-a-roni and at least one of those packaged quick pasta
> >>>>>>>side packets. Although I make a lot of homemade salad dressings I
> >>>>>>>keep a supply of Kraft salad dressings on hand too. The same thing
> >>>>>>>with bbq sauces. So I'm not sure if I'm a true cooking snob or just
> >>>>>>>a snob that loves to cook
> >>>>>>
> >>>>>>
> >>>>>>
> >>>>>>A cooking snob is someone who looks down on others for the way they
> >>>>>>cook, IMHO...
> >>>>>>
> >>>>>>
> >>>>>
> >>>>>Oh! I don't do that as I love watching how others cook and seeing what
> >>>>>ingredients they use. It's a good way to learn how to make certain
> >>>>>dishes. IMO that's half the fun. That's likely the reason I enjoy the
> >>>>>cooking shows too. If someone can take canned soup and tin foil yet
> >>>>>turn out a nice meal with it I'm impressed.
> >>>>
> >>>>
> >>>>Sometimes it's fun to try to make something good using dubious or
> >>>>heretical ingredients. Fat free cottage cheese, SPAM, canned mackerel,
> >>>>Cheeze Whiz, Cool Whip, etc.
> >>>>
> >>>>BTW, canned vienna sausages make a lovely pate' if you mash them. (just
> >>>>kidding)
> >>>
> >>>
> >>>Ew!!!! <lol>
> >>>
> >>>My housemate loves vienna sausages.
> >>>I can't stand them.......
> >>>
> >>>Why is cottage cheese a heretical ingredient?
> >>>That's not an item that many people would even consider making from
> >>>scratch. :-) I like it by itself or with a little fruit.
> >>
> >>
> >>Have you ever tried cooking with *fat free* cottage cheese? Maybe it's
> >>just me, but anything I cook with it always turns out disappointing. I
> >>can usually get by with using reduced fat cottage cheese -- but usually
> >>the cottage cheese is a poor substitute for ricotta to start with.
> >
> >
> > Well, no, I have not.
> > I understand the "standard" substitute for ricotta is dry curd cottage
> > cheese. Mom would occasionally use that in italian dishes and it was ok
> > but I agree that ricotta is better!
> >
> >
> >>OK, maybe it wasn't a great example.
> >
> >
> > It was ok.
> > I think the ultimate heretical ingredient tho' is Velveeta cheese? <G>
>
> Oh oh, don't ready my other reply. It is very good cut into cubes and
> mixed with store bought chili as dip so I've been told I haven't
> tried it myself but DH's one fried swears it is the ultimate. I took
> one wiff and decided I'd stick with the veggie tray. His veggie dip was
> really strange too. The DH's get together and do this thing with
> cooking to enertain us gals every once in awhile. You should see some
> of the creations they come up with.
> >
> >>Bob

Heh!

Just 'cause I posted that does not mean I don't use Velveeta...
I actually like it straight as a snacking cheese.

It's a childhood thing. Velveeta is a "comfort food".

Cheers!
--
Om.

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

~patches~ wrote:
> zxcvbob wrote:
>
>> ~patches~ wrote:
>>
>>> S'mee wrote:
>>>
>>>> One time on Usenet, ~patches~ > said:
>>>>
>>>> <snip>
>>>>
>>>>> I think in some respects I am a cooking snob since I *prefer*
>>>>> homemade to store bought, home preserved to commercial, fresh to
>>>>> preserved, etc. However even though I do all this I still keep
>>>>> store bought items on hand too such as canned soups, frozen veggies
>>>>> like peas since I don't grow them, frozen Oriental veggies mix, and
>>>>> other things like that because they are time savers. For the
>>>>> shudder - I buy and use Cheese Whiz and alpha-ghetti on occasion
>>>>> and I have bought rice-a-roni and at least one of those packaged
>>>>> quick pasta side packets. Although I make a lot of homemade salad
>>>>> dressings I keep a supply of Kraft salad dressings on hand too.
>>>>> The same thing with bbq sauces. So I'm not sure if I'm a true
>>>>> cooking snob or just a snob that loves to cook
>>>>
>>>>
>>>>
>>>>
>>>>
>>>> A cooking snob is someone who looks down on others for the way they
>>>> cook, IMHO...
>>>>
>>>>
>>> Oh! I don't do that as I love watching how others cook and seeing
>>> what ingredients they use. It's a good way to learn how to make
>>> certain dishes. IMO that's half the fun. That's likely the reason I
>>> enjoy the cooking shows too. If someone can take canned soup and tin
>>> foil yet turn out a nice meal with it I'm impressed.
>>
>>
>>
>>
>> Sometimes it's fun to try to make something good using dubious or
>> heretical ingredients. Fat free cottage cheese, SPAM, canned
>> mackerel, Cheeze Whiz, Cool Whip, etc.
>
>
> Hey don't laugh but my cheese cake is the recipe right from the Cool
> Whip container. My family is darn happy I occasionally make the effort
> to create a desset for them You can make a pretty good cheese sauce
> from Cheeze Whiz too even though Velveeta is nicer.
>


If a recipe calls for Velveeta cheese, I usually substitute processed
American cheese slices (the real stuff, not imitation cheeze food
product.) Typically about 12 ounces of American cheese equals a pound
of Velveeta and tastes better. You might have to add a little milk or
water.

Bob

One time on Usenet, OmManiPadmeOmelet > said:
> In article >,
> (S'mee) wrote:
>
> > One time on Usenet, ~patches~ > said:
> >
> > <snip>
> >
> > > I think in some respects I am a cooking snob since I *prefer* homemade
> > > to store bought, home preserved to commercial, fresh to preserved, etc.
> > > However even though I do all this I still keep store bought items on
> > > hand too such as canned soups, frozen veggies like peas since I don't
> > > grow them, frozen Oriental veggies mix, and other things like that
> > > because they are time savers. For the shudder - I buy and use Cheese
> > > Whiz and alpha-ghetti on occasion and I have bought rice-a-roni and at
> > > least one of those packaged quick pasta side packets. Although I make a
> > > lot of homemade salad dressings I keep a supply of Kraft salad dressings
> > > on hand too. The same thing with bbq sauces. So I'm not sure if I'm a
> > > true cooking snob or just a snob that loves to cook
> >
> > A cooking snob is someone who looks down on others for the way they
> > cook, IMHO...
>
> Thank you. :-)
> You made the point better than I did...
>
> Cheers!

Happy to help... :-)


--
Jani in WA (S'mee)
~ mom, Trollup, novice cook ~

~patches~ replied:

>> A cooking snob is someone who looks down on others for the way they
>> cook, IMHO...
>>
> Oh! I don't do that as I love watching how others cook and seeing what
> ingredients they use. It's a good way to learn how to make certain
> dishes. IMO that's half the fun. That's likely the reason I enjoy the
> cooking shows too. If someone can take canned soup and tin foil yet turn
> out a nice meal with it I'm impressed. Besides not everyone can cook all
> things well and they shouldn't be put down because of it. I cook meals
> mainly from scratch, home preserve, and occasionally make a pie or cookies
> BUT I am lousy at making desserts! I envy those who can make great
> desserts.

Regarding canned soups, my main objection is the amount of salt and
trans-fats they contain, not the way they taste. I don't look down upon
those who cook with canned soups, it's just that I don't think it's a good
idea to put canned soups into my aging body. If I'm gonna eat trans-fats,
I'll get them from Oreos!

Bob

zxcvbob wrote:

> Sometimes it's fun to try to make something good using dubious or
> heretical ingredients. Fat free cottage cheese, SPAM, canned mackerel,
> Cheeze Whiz, Cool Whip, etc.

I completely agree with this, but if the ingredient is something which is
going to threaten my health, I'd just as soon decline the challenge.


> BTW, canned vienna sausages make a lovely pate' if you mash them. (just
> kidding)

Damn, you had me going there for a second. See, I'm losing my sight, so I
couldn't make out the last couple words. <smirk>

Bob

Sheldon > wrote:

> Teliatyna z Pidlyvoiu Iz Ikry (Braised Veal With Caviar Sauce)

Have you ever actually made it? I would be interested to learn of the
experience of anyone who has. If it is positive, maybe I'll change my
mind and try it myself... I have always regarded this recipe as almost
repulsive, as I personally don't consider veal (or other meat) in any
way compatible with caviar or any fish or fish product. Another example
would be the (in)famous and ubiquitous vitello tonnato... at least the
ingredients are cold, making them somewhat blander...

The recipe itself is interesting from a historical viewpoint. The way
it was posted, it was once copied, almost to the letter, from the
Time-Life _Foods of the World_ series, _Recipes: Russian Cooking_,
published in 1969 (the only difference is specifying Sauvignon Blanc -
the recipe just calls for "dry white wine"). One of the authors, George
Papashvily, was a born-and-bred Georgian who served some time in the
pre-revolutionary Russian army. The other co-author was his wife, a
born-and-bred Californian. Why they saw it fit to give the recipe an
Ukrainian name passeth all understanding. Until the end of the 19th
century, at least, beef and veal were not at all popular in the Ukraine,
as cattle was curiously enough considered somewhat "unclean", "unkosher"
so to say, and used mostly as working beasts (oxen), not for food. Pork
has always been the emblematical meat of the Ukraine.

The original recipe actually comes from the famous cookbook by Elena
Molokhovets, first published in 1861 (and republished 19 times until the
revolution), and is called "Gastronomicheskaya Telyatina s Sousom iz
Ikry" ("Gastronomical Veal with Caviar Sauce"). The Papashvilys
mentioned Molokhovets's book in the introduction to their own, so were
almost certainly familiar with it and with the recipe. The original
recipe is almost identical to theirs, but also includes lampreys, and
the wine is specified as "vin de Graves". Why Molokhovets included it
is also totally unclear to me, as it is atypical of any cuisine of the
former Empire, particularly of the Russian one, and doesn't even really
fit in with the other recipes in her book. Caviar was plentiful and
almost cheap at the time, but that doesn't mean it was indiscriminately
used in every dish or even in many of them.

Victor

Sheldon blathered:

> Actually a snob is anyone who writes an eleven (11) line paragraph that
> contains "I" twelve (12) times, especially when "I" is their very first
> word... "patches" is definitely a Snob (with a capital "S"), and in every
> respect... actually she exhibits a psychosis manifested in her blattant
> use of "I", *egomania*. Btw, people who consistantly use "I" in their
> speech and writings are typically lying/exaggerating about whatever it is
> they're attempting to convey. Be especially wary of anyone whose very
> first word they utter is "I"... you're about to be abused. It's best to
> steer clear of these individuals, and they cannot be apprised of their
> maleficence, they just don't get it because they are sick... the world is
> all about them.

New to Usenet, are you? Because of ill-informed thin-skinned flamers like
you, it's common Usenet practice to adopt a writing style which makes it
clear that the writer is ONLY expressing his or her own opinion. Using the
word "I" makes that clear. Your style of writing in absolute terms implies
greater egocentricity than anything that ~patches~ has ever written here.

Maybe you ought to start spell-checking your posts, too. That's another
common courtesy that Usenet veterans practice. If you had, maybe your
spell-checker would have caught your misspelling of the words "blatant" and
"consistently". Maybe it would have also corrected your "Btw" to "BTW".

Get a clue, NEWBIE!

Bob

Boob ****williger dribbled:
> Sheldon orated:
>
> > Actually a snob is anyone who writes an eleven (11) line paragraph that
> > contains "I" twelve (12) times, especially when "I" is their very first
> > word... "patches" is definitely a Snob (with a capital "S"), and in every
> > respect... actually she exhibits a psychosis manifested in her blattant
> > use of "I", *egomania*. Btw, people who consistantly use "I" in their
> > speech and writings are typically lying/exaggerating about whatever it is
> > they're attempting to convey. Be especially wary of anyone whose very
> > first word they utter is "I"... you're about to be abused. It's best to
> > steer clear of these individuals, and they cannot be apprised of their
> > maleficence, they just don't get it because they are sick... the world is
> > all about them.
>
> New to Usenet, are you?

Hey, I've been here a a whole month already... and already
I hit on your sore spot... you megalomaniac *******!

>thin-skinned flamers like you.

Thin skinned, moi... compared to me T. Rex has rice paper skin <G>

Ahahahahahahahahahahahahahahahahahahahaha. . . .

Sheldon Jurassic

On Mon, 03 Oct 2005 15:33:47 GMT,
(S'mee) wrote:

>One time on Usenet, ~patches~ > said:
>
><snip>
>
>> I think in some respects I am a cooking snob since I *prefer* homemade
>> to store bought, home preserved to commercial, fresh to preserved, etc.
>> However even though I do all this I still keep store bought items on
>> hand too such as canned soups, frozen veggies like peas since I don't
>> grow them, frozen Oriental veggies mix, and other things like that
>> because they are time savers. For the shudder - I buy and use Cheese
>> Whiz and alpha-ghetti on occasion and I have bought rice-a-roni and at
>> least one of those packaged quick pasta side packets. Although I make a
>> lot of homemade salad dressings I keep a supply of Kraft salad dressings
>> on hand too. The same thing with bbq sauces. So I'm not sure if I'm a
>> true cooking snob or just a snob that loves to cook
>
>A cooking snob is someone who looks down on others for the way they
>cook, IMHO...

Guilty. I was once served half raw "barbecued" chicken by someboy
upon whom I now look down. And that's a large part of the reason.

But as to the bargain fried pies in my pantry right now, well that's
an entirely different matter. Ahem.


modom

In article >,
"Bob Terwilliger" > wrote:

> ~patches~ replied:
>
> >> A cooking snob is someone who looks down on others for the way they
> >> cook, IMHO...
> >>
> > Oh! I don't do that as I love watching how others cook and seeing what
> > ingredients they use. It's a good way to learn how to make certain
> > dishes. IMO that's half the fun. That's likely the reason I enjoy the
> > cooking shows too. If someone can take canned soup and tin foil yet turn
> > out a nice meal with it I'm impressed. Besides not everyone can cook all
> > things well and they shouldn't be put down because of it. I cook meals
> > mainly from scratch, home preserve, and occasionally make a pie or cookies
> > BUT I am lousy at making desserts! I envy those who can make great
> > desserts.
>
> Regarding canned soups, my main objection is the amount of salt and
> trans-fats they contain, not the way they taste. I don't look down upon
> those who cook with canned soups, it's just that I don't think it's a good
> idea to put canned soups into my aging body. If I'm gonna eat trans-fats,
> I'll get them from Oreos!
>
> Bob
>
>

I don't worry as much about the trans fats as I do the sodium...
but there are low salt soups available. :-)

I figure I'm ok using them once in awhile since I don't use them on a
regular basis.

Cheers!
--
Om.

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

In article >,
modom > wrote:

> On Mon, 03 Oct 2005 15:33:47 GMT,
> (S'mee) wrote:
>
> >One time on Usenet, ~patches~ > said:
> >
> ><snip>
> >
> >> I think in some respects I am a cooking snob since I *prefer* homemade
> >> to store bought, home preserved to commercial, fresh to preserved, etc.
> >> However even though I do all this I still keep store bought items on
> >> hand too such as canned soups, frozen veggies like peas since I don't
> >> grow them, frozen Oriental veggies mix, and other things like that
> >> because they are time savers. For the shudder - I buy and use Cheese
> >> Whiz and alpha-ghetti on occasion and I have bought rice-a-roni and at
> >> least one of those packaged quick pasta side packets. Although I make a
> >> lot of homemade salad dressings I keep a supply of Kraft salad dressings
> >> on hand too. The same thing with bbq sauces. So I'm not sure if I'm a
> >> true cooking snob or just a snob that loves to cook
> >
> >A cooking snob is someone who looks down on others for the way they
> >cook, IMHO...
>
> Guilty. I was once served half raw "barbecued" chicken by someboy
> upon whom I now look down. And that's a large part of the reason.
>
> But as to the bargain fried pies in my pantry right now, well that's
> an entirely different matter. Ahem.
>
>
> modom

Heat them in the microwave topped with a little butter and cinnamon. ;-D
--
Om.

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