Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure hope it's
a pretty fish when it's not filleted!) coated with my fav, Zatarain's fish
fry. Rice with cheese and bits of chopped broccoli and steamed Fordhook
lima beans. Mrs. Dash garlic & herb seasoning.

http://community.webshots.com/photo/...87678814RWaBlC

Jill

jmcquown wrote:
>> Pan-fried tilapia

Mine wasn't anywhere near elaborate. It was one of those quick and easy
combinations of canned and frozen comfort foods! :-) Beef Steakettes which
must be served with honey mustard, frozen mac and cheese and canned peas.

Debbie

"The two most common elements in the universe are hudrogen and
stupidity." Harlan Ellison

Debbie wrote:
> jmcquown wrote:
>>> Pan-fried tilapia
>
> Mine wasn't anywhere near elaborate. It was one of those quick and
> easy combinations of canned and frozen comfort foods! :-) Beef
> Steakettes which must be served with honey mustard, frozen mac and
> cheese and canned peas.
>
> Debbie
>
> "The two most common elements in the universe are hudrogen and
> stupidity." Harlan Ellison

Next weekend I'm making country fried steak with cream gravy. Elaborate?
Heck no! Might have mashed potatoes with it and maybe some peas (from
frozen).

Jill

On Fri 28 Oct 2005 08:19:15a, jmcquown wrote in rec.food.cooking:

> Debbie wrote:
>> jmcquown wrote:
>>>> Pan-fried tilapia
>>
>> Mine wasn't anywhere near elaborate. It was one of those quick and
>> easy combinations of canned and frozen comfort foods! :-) Beef
>> Steakettes which must be served with honey mustard, frozen mac and
>> cheese and canned peas.
>>
>> Debbie
>>
>> "The two most common elements in the universe are hudrogen and
>> stupidity." Harlan Ellison
>
> Next weekend I'm making country fried steak with cream gravy. Elaborate?
> Heck no! Might have mashed potatoes with it and maybe some peas (from
> frozen).
>
> Jill

Heh! That's my "standard" combination for a country fried steak meal,
except that I make brown gravy for the potatoes. We eat the steak without
gravy. Makes me want to buy some steak when I shop tomorrow.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

jmcquown wrote:
>> Debbie wrote:
>>> jmcquown wrote:
>>>>> Pan-fried tilapia
>>>
>>> Mine wasn't anywhere near elaborate. It was one of those quick and
>>> easy combinations of canned and frozen comfort foods! :-) Beef
>>> Steakettes which must be served with honey mustard, frozen mac and
>>> cheese and canned peas.
>>>
>>> Debbie
>>>
>>> "The two most common elements in the universe are hydrogen and
>>> stupidity." Harlan Ellison
>>
>> Next weekend I'm making country fried steak with cream gravy.
>> Elaborate? Heck no! Might have mashed potatoes with it and maybe
>> some peas (from frozen).
>>

If I remember correctly, your country fried steak is made with cube steak?
When I buy cube steaks where, they are tenderized with a machine and called
minute steaks. We often have garlic mashed with them and some sort of
veggie. These steakettes on the other hand come frozen, they have the
tenderizing cube marks on them and are shaped like a burger but thinner.
They don't taste like hamburg, or even beef for that matter. They have a
taste unique to themselves. :-) They are made by Schneiders and labelled
beef steakettes. I came to learn by a young checkout clerk that alot of
younger people including herself are using them for hamburgers. The McD
generation's idea of homemade burgers I guess cause from what I can remember
of McD's they don't taste like them either.

Debbie

"The two most common elements in the universe are hydrogen and
stupidity." Harlan Ellison

"jmcquown" > wrote in message
...
> Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure hope
> it's
> a pretty fish when it's not filleted!) coated with my fav, Zatarain's fish
> fry. Rice with cheese and bits of chopped broccoli and steamed Fordhook
> lima beans. Mrs. Dash garlic & herb seasoning.
>

yum, looks good, jill. do you always garnish, or only for pics? could go
for some tilapia. i thought the fish w/ the spice mix would have more
color, though.

we had grilled, marinated chicken, pita bread, tzatziki sauce, greek salad.
yum!

tonight we're going out for burgers at a really greasy local burger joint.
:-)

chris
>

Back to Chris wrote:
> "jmcquown" > wrote in message
> ...
>> Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure
>> hope it's
>> a pretty fish when it's not filleted!) coated with my fav,
>> Zatarain's fish fry. Rice with cheese and bits of chopped broccoli
>> and steamed Fordhook lima beans. Mrs. Dash garlic & herb seasoning.
>>
>
> yum, looks good, jill. do you always garnish, or only for pics?
> could go for some tilapia. i thought the fish w/ the spice mix would
> have more color, though.
>
> we had grilled, marinated chicken, pita bread, tzatziki sauce, greek
> salad. yum!
>
> tonight we're going out for burgers at a really greasy local burger
> joint. :-)
>
> chris

I only garnish for pics and even then I don't do a good job. Sorry but I am
not a food photographer. My lovebird, Peaches, got the garnish It was
kale; she loves kale!

Jill

Debbie wrote:
> jmcquown wrote:
>>> Debbie wrote:
>>>> jmcquown wrote:
>>>>>> Pan-fried tilapia
>>>>
>>>> Mine wasn't anywhere near elaborate. It was one of those quick and
>>>> easy combinations of canned and frozen comfort foods! :-) Beef
>>>> Steakettes which must be served with honey mustard, frozen mac and
>>>> cheese and canned peas.
>>>>
>>>> Debbie
>>>>
>>>> "The two most common elements in the universe are hydrogen and
>>>> stupidity." Harlan Ellison
>>>
>>> Next weekend I'm making country fried steak with cream gravy.
>>> Elaborate? Heck no! Might have mashed potatoes with it and maybe
>>> some peas (from frozen).
>>>
>
> If I remember correctly, your country fried steak is made with cube
> steak? When I buy cube steaks where, they are tenderized with a
> machine and called minute steaks. We often have garlic mashed with
> them and some sort of veggie. These steakettes on the other hand
> come frozen, they have the tenderizing cube marks on them and are
> shaped like a burger but thinner.

They are made from round steak. No, they aren't exactly shaped like a
burger. I would have bought a regular round steak and pounded it with a
mallet except these were less expensive They don't have a name brand on
them because the butcher does them at the store. I'm not saying it's great
meat, just that it will work as 'country fried steak'

Jill

In article >,
"jmcquown" > wrote:

> Debbie wrote:
> > jmcquown wrote:
> >>> Pan-fried tilapia
> >
> > Mine wasn't anywhere near elaborate. It was one of those quick and
> > easy combinations of canned and frozen comfort foods! :-) Beef
> > Steakettes which must be served with honey mustard, frozen mac and
> > cheese and canned peas.
> >
> > Debbie
> >
> > "The two most common elements in the universe are hudrogen and
> > stupidity." Harlan Ellison
>
> Next weekend I'm making country fried steak with cream gravy. Elaborate?
> Heck no! Might have mashed potatoes with it and maybe some peas (from
> frozen).
>
> Jill
>
>

Just don't let the peas touch the spuds on the plate. ;-)
I can't serve those two veggies together. It's an unpleasant childhood
memory for dad. <G>

And I mostly cook for him........ not myself.
Cooking is no fun without an appreciative audience.

Cheers!
--
Om.

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

In article >,
"jmcquown" > wrote:

> Back to Chris wrote:
> > "jmcquown" > wrote in message
> > ...
> >> Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure
> >> hope it's
> >> a pretty fish when it's not filleted!) coated with my fav,
> >> Zatarain's fish fry. Rice with cheese and bits of chopped broccoli
> >> and steamed Fordhook lima beans. Mrs. Dash garlic & herb seasoning.
> >>
> >
> > yum, looks good, jill. do you always garnish, or only for pics?
> > could go for some tilapia. i thought the fish w/ the spice mix would
> > have more color, though.
> >
> > we had grilled, marinated chicken, pita bread, tzatziki sauce, greek
> > salad. yum!
> >
> > tonight we're going out for burgers at a really greasy local burger
> > joint. :-)
> >
> > chris
>
> I only garnish for pics and even then I don't do a good job. Sorry but I am
> not a food photographer. My lovebird, Peaches, got the garnish It was
> kale; she loves kale!
>
> Jill
>
>

<snork> Ever try endive?
I've not yet, but have considered it.
I found out a few days ago that Freya LOVED Choy and Savoy cabbage!
--
Om.

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

OmManiPadmeOmelet wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Back to Chris wrote:
>>> "jmcquown" > wrote in message
>>> ...
>>>> Pan-fried tilapia>>>>
>>>
>>> yum, looks good, jill. do you always garnish, or only for pics?
>>> could go for some tilapia. i thought the fish w/ the spice mix
>>> would have more color, though.
>>>
>>> we had grilled, marinated chicken, pita bread, tzatziki sauce, greek
>>> salad. yum!
>>> chris
>>
>> I only garnish for pics and even then I don't do a good job. Sorry
>> but I am not a food photographer. My lovebird, Peaches, got the
>> garnish It was kale; she loves kale!
>>
>> Jill
>>
> <snork> Ever try endive?
> I've not yet, but have considered it.
> I found out a few days ago that Freya LOVED Choy and Savoy cabbage!

Sorry, but I haven't tried the more expensive veggies on myself, let alone
on Peaches

Jill

Back to Chris wrote:
> "jmcquown" > wrote in message
> ...
>> Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure
>> hope it's
>> a pretty fish when it's not filleted!) coated with my fav,
>> Zatarain's fish fry. Rice with cheese and bits of chopped broccoli
>> and steamed Fordhook lima beans. Mrs. Dash garlic & herb seasoning.
>>
>
> yum, looks good, jill. do you always garnish, or only for pics?
> could go for some tilapia. i thought the fish w/ the spice mix would
> have more color, though.
>
I should have sprinkled on some mild paprika for colour. Try as I might, I
can't get it to look *brown* before it cooks through, but it's still crispy


But just wait until I batter and deep fry the pollock to make fish & chips!

Jill

> we had grilled, marinated chicken, pita bread, tzatziki sauce, greek
> salad. yum!
>
> tonight we're going out for burgers at a really greasy local burger
> joint. :-)
>
> chris

On Fri 28 Oct 2005 02:25:28p, jmcquown wrote in rec.food.cooking:

> Back to Chris wrote:
>> "jmcquown" > wrote in message
>> ...
>>> Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure
>>> hope it's
>>> a pretty fish when it's not filleted!) coated with my fav,
>>> Zatarain's fish fry. Rice with cheese and bits of chopped broccoli
>>> and steamed Fordhook lima beans. Mrs. Dash garlic & herb seasoning.
>>>
>>
>> yum, looks good, jill. do you always garnish, or only for pics?
>> could go for some tilapia. i thought the fish w/ the spice mix would
>> have more color, though.
>>
> I should have sprinkled on some mild paprika for colour. Try as I might,
I
> can't get it to look *brown* before it cooks through, but it's still
crispy
>

Would a higher frying temp help?


> But just wait until I batter and deep fry the pollock to make fish &
chips!
>
> Jill
>
>> we had grilled, marinated chicken, pita bread, tzatziki sauce, greek
>> salad. yum!
>>
>> tonight we're going out for burgers at a really greasy local burger
>> joint. :-)
>>
>> chris
>
>
>



--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Wayne Boatwright wrote:
> On Fri 28 Oct 2005 02:25:28p, jmcquown wrote in rec.food.cooking:
>
>> Back to Chris wrote:
>>> "jmcquown" > wrote in message
>>> ...
>>>> Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure
>>>> hope it's
>>>> a pretty fish when it's not filleted!) coated with my fav,
>>>> Zatarain's fish fry. Rice with cheese and bits of chopped broccoli
>>>> and steamed Fordhook lima beans. Mrs. Dash garlic & herb
>>>> seasoning.
>>>>
>>>
>>> yum, looks good, jill. do you always garnish, or only for pics?
>>> could go for some tilapia. i thought the fish w/ the spice mix
>>> would have more color, though.
>>>
>> I should have sprinkled on some mild paprika for colour. Try as I
>> might, I can't get it to look *brown* before it cooks through, but
>> it's still crispy
>
> Would a higher frying temp help?
>
Probably not, Wayne. I did this on medium-high heat and it still looks
pale. Tilapia falls apart very fast. When I batter and deep fry the
pollock to make fish & chips there will be an appreciable difference. Gonna
do some hush puppies then, too!

Jill

On Sat 29 Oct 2005 01:22:20a, jmcquown wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>> On Fri 28 Oct 2005 02:25:28p, jmcquown wrote in rec.food.cooking:
>>
>>> Back to Chris wrote:
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>> Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure
>>>>> hope it's
>>>>> a pretty fish when it's not filleted!) coated with my fav,
>>>>> Zatarain's fish fry. Rice with cheese and bits of chopped broccoli
>>>>> and steamed Fordhook lima beans. Mrs. Dash garlic & herb
>>>>> seasoning.
>>>>>
>>>>
>>>> yum, looks good, jill. do you always garnish, or only for pics?
>>>> could go for some tilapia. i thought the fish w/ the spice mix
>>>> would have more color, though.
>>>>
>>> I should have sprinkled on some mild paprika for colour. Try as I
>>> might, I can't get it to look *brown* before it cooks through, but
>>> it's still crispy
>>
>> Would a higher frying temp help?
>>
> Probably not, Wayne. I did this on medium-high heat and it still looks
> pale. Tilapia falls apart very fast.

If you wouldn't mind the flavor, a quick dip in buttermilk before coating
would cause more rapid browning. Also the sprinkle of paprika.

> When I batter and deep fry the
> pollock to make fish & chips there will be an appreciable difference.
> Gonna do some hush puppies then, too!
>
> Jill

What sort of batter do you use on the pollock?

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Wayne Boatwright wrote:
> On Sat 29 Oct 2005 01:22:20a, jmcquown wrote in rec.food.cooking:
>
>> Wayne Boatwright wrote:
>>> On Fri 28 Oct 2005 02:25:28p, jmcquown wrote in rec.food.cooking:
>>>
>>>> Back to Chris wrote:
>>>>> "jmcquown" > wrote in message
>>>>> ...
>>>>>> Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure
>>>>>> hope it's
>>>>>> a pretty fish when it's not filleted!) coated with my fav,
>>>>>> Zatarain's fish fry. Rice with cheese and bits of chopped
>>>>>> broccoli and steamed Fordhook lima beans. Mrs. Dash garlic &
>>>>>> herb seasoning.
>>>>>>
>>>>>
>>>>> yum, looks good, jill. do you always garnish, or only for pics?
>>>>> could go for some tilapia. i thought the fish w/ the spice mix
>>>>> would have more color, though.
>>>>>
>>>> I should have sprinkled on some mild paprika for colour. Try as I
>>>> might, I can't get it to look *brown* before it cooks through, but
>>>> it's still crispy
>>>
>>> Would a higher frying temp help?
>>>
>> Probably not, Wayne. I did this on medium-high heat and it still
>> looks pale. Tilapia falls apart very fast.
>
> If you wouldn't mind the flavor, a quick dip in buttermilk before
> coating would cause more rapid browning. Also the sprinkle of
> paprika.
>
>> When I batter and deep fry the
>> pollock to make fish & chips there will be an appreciable difference.
>> Gonna do some hush puppies then, too!
>>
>> Jill
>
> What sort of batter do you use on the pollock?

Akin to Long John Silver's (a fast-food fish chain LOL)... flour, egg,
baking powder, salt and water. I don't own a deep fryer but I have a 'wok
pan' which should work pretty well if I only fry a couple of pieces at a
time. Looks like there are 5 pieces of fish in the package. I'll have to
make the fries and hush puppies first Wonder if I should batter and fry
some sliced zucchini rounds too?

Jill

OmManiPadmeOmelet wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Debbie wrote:
>>> jmcquown wrote:
>>>>> Pan-fried tilapia
>>>
>>> Mine wasn't anywhere near elaborate. It was one of those quick and
>>> easy combinations of canned and frozen comfort foods! :-) Beef
>>> Steakettes which must be served with honey mustard, frozen mac and
>>> cheese and canned peas.
>>>
>>> Debbie
>>>
>>> "The two most common elements in the universe are hudrogen and
>>> stupidity." Harlan Ellison
>>
>> Next weekend I'm making country fried steak with cream gravy.
>> Elaborate? Heck no! Might have mashed potatoes with it and maybe
>> some peas (from frozen).
>>
>> Jill
>>
>>
>
> Just don't let the peas touch the spuds on the plate. ;-)
> I can't serve those two veggies together. It's an unpleasant childhood
> memory for dad. <G>
>
LOL I don't have a problem with peas & mashed taters touching but I know
where you're coming from. Get your dad a plate with compartments.

Jill

Michael "Dog3" Lonergan wrote:
> "jmcquown" > looking for trouble wrote in
> :
>
>> Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure
>> hope it's a pretty fish when it's not filleted!) coated with my fav,
>> Zatarain's fish fry. Rice with cheese and bits of chopped broccoli
>> and steamed Fordhook lima beans. Mrs. Dash garlic & herb seasoning.
>>
>> http://community.webshots.com/photo/...87678814RWaBlC
>>
>> Jill
>
> Looks good Jill. I've a bunch of tilapia in the freezer. Maybe this
> weekend...
>
> Michael

I was going to grill them but it got rainy. I'm not so much a die-hard
griller that I'll stand in the rain with an umbrella when I can cook inside


Jill

"jmcquown" > wrote in message
...
> OmManiPadmeOmelet wrote:
>> In article >,
>> "jmcquown" > wrote:
>>
>>> Debbie wrote:
>>>> jmcquown wrote:
>>>>>> Pan-fried tilapia
>>>>
>>>> Mine wasn't anywhere near elaborate. It was one of those quick and
>>>> easy combinations of canned and frozen comfort foods! :-) Beef
>>>> Steakettes which must be served with honey mustard, frozen mac and
>>>> cheese and canned peas.
>>>>
>>>> Debbie
>>>>
>>>> "The two most common elements in the universe are hudrogen and
>>>> stupidity." Harlan Ellison
>>>
>>> Next weekend I'm making country fried steak with cream gravy.
>>> Elaborate? Heck no! Might have mashed potatoes with it and maybe
>>> some peas (from frozen).
>>>
>>> Jill
>>>
>>>
>>
>> Just don't let the peas touch the spuds on the plate. ;-)
>> I can't serve those two veggies together. It's an unpleasant
>> childhood
>> memory for dad. <G>
>>
> LOL I don't have a problem with peas & mashed taters touching but I
> know
> where you're coming from. Get your dad a plate with compartments.

I haven't heard of that one before. Why is it a problem if veggies
touch on the plate?

Ophelia wrote:
> "jmcquown" > wrote in message
> ...
>> OmManiPadmeOmelet wrote:
>>> In article >,
>>> "jmcquown" > wrote:
>>>
>>>> Debbie wrote:
>>>>> jmcquown wrote:
>>>>>>> Pan-fried tilapia
>>>>>
>>>>> Mine wasn't anywhere near elaborate. It was one of those quick
>>>>> and easy combinations of canned and frozen comfort foods! :-)
>>>>> Beef Steakettes which must be served with honey mustard, frozen
>>>>> mac and cheese and canned peas.
>>>>>
>>>>> Debbie
>>>>>
>>>>> "The two most common elements in the universe are hudrogen and
>>>>> stupidity." Harlan Ellison
>>>>
>>>> Next weekend I'm making country fried steak with cream gravy.
>>>> Elaborate? Heck no! Might have mashed potatoes with it and maybe
>>>> some peas (from frozen).
>>>>
>>>> Jill
>>>>
>>>>
>>>
>>> Just don't let the peas touch the spuds on the plate. ;-)
>>> I can't serve those two veggies together. It's an unpleasant
>>> childhood
>>> memory for dad. <G>
>>>
>> LOL I don't have a problem with peas & mashed taters touching but I
>> know
>> where you're coming from. Get your dad a plate with compartments.
>
> I haven't heard of that one before. Why is it a problem if veggies
> touch on the plate?

You'd have to ask Katra. I don't mind mixing my peas and mashed. One of my
most treasured meals is minced beef with a little Worcestershire sauce mixed
up with mashed potatoes. Her father wouild probably not like that.

Jill

On Sat 29 Oct 2005 04:48:44a, jmcquown wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>> On Sat 29 Oct 2005 01:22:20a, jmcquown wrote in rec.food.cooking:
>>
>>> Wayne Boatwright wrote:
>>>> On Fri 28 Oct 2005 02:25:28p, jmcquown wrote in rec.food.cooking:
>>>>
>>>>> Back to Chris wrote:
>>>>>> "jmcquown" > wrote in message
>>>>>> ...
>>>>>>> Pan-fried tilapia (yes, Wayne, I'm going to turn into one... sure
>>>>>>> hope it's
>>>>>>> a pretty fish when it's not filleted!) coated with my fav,
>>>>>>> Zatarain's fish fry. Rice with cheese and bits of chopped
>>>>>>> broccoli and steamed Fordhook lima beans. Mrs. Dash garlic &
>>>>>>> herb seasoning.
>>>>>>>
>>>>>>
>>>>>> yum, looks good, jill. do you always garnish, or only for pics?
>>>>>> could go for some tilapia. i thought the fish w/ the spice mix
>>>>>> would have more color, though.
>>>>>>
>>>>> I should have sprinkled on some mild paprika for colour. Try as I
>>>>> might, I can't get it to look *brown* before it cooks through, but
>>>>> it's still crispy
>>>>
>>>> Would a higher frying temp help?
>>>>
>>> Probably not, Wayne. I did this on medium-high heat and it still
>>> looks pale. Tilapia falls apart very fast.
>>
>> If you wouldn't mind the flavor, a quick dip in buttermilk before
>> coating would cause more rapid browning. Also the sprinkle of
>> paprika.
>>
>>> When I batter and deep fry the
>>> pollock to make fish & chips there will be an appreciable difference.
>>> Gonna do some hush puppies then, too!
>>>
>>> Jill
>>
>> What sort of batter do you use on the pollock?
>
> Akin to Long John Silver's (a fast-food fish chain LOL)... flour, egg,
> baking powder, salt and water. I don't own a deep fryer but I have a
> 'wok pan' which should work pretty well if I only fry a couple of pieces
> at a time. Looks like there are 5 pieces of fish in the package. I'll
> have to make the fries and hush puppies first Wonder if I should
> batter and fry some sliced zucchini rounds too?

I stop at Long John Silver's every so often for a few batter fried shrimp
and hushpuppies. You know I have an aversion to zucchini, but deep fried
is one way I enjoy it. A restaurant I used to go to in NE OH had a really
delicious version of it. The cut the zucchini in sticks about 3-4 inches
long, then used a very nicely spiced/herbed breadcrumb coating instead of
batter. I think I liked these best.

As I sit writing this, it just dawned on me where my aversion to zucchini
came from. We never had it at home until I was in my teens. Then a
neighbor began gifting my mother with some from their garden. They let
them grow until they were so huge that the seeds were as large as pumpkin
seeds and the skins were tough. AFAIC, they were virtually inedible. Mom
would prep them by peeling, removing the seeds, then "stew" them as one
would yellow summer squash, but the taste was too "green" for me, as well
as bitter. Never got over it! :-)


--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Sat 29 Oct 2005 06:13:53a, Ophelia wrote in rec.food.cooking:

>
> "jmcquown" > wrote in message
> ...
>> OmManiPadmeOmelet wrote:
>>> In article >, "jmcquown"
>>> > wrote:
>>>
>>>> Debbie wrote:
>>>>> jmcquown wrote:
>>>>>>> Pan-fried tilapia
>>>>>
>>>>> Mine wasn't anywhere near elaborate. It was one of those quick and
>>>>> easy combinations of canned and frozen comfort foods! :-) Beef
>>>>> Steakettes which must be served with honey mustard, frozen mac and
>>>>> cheese and canned peas.
>>>>>
>>>>> Debbie
>>>>>
>>>>> "The two most common elements in the universe are hudrogen and
>>>>> stupidity." Harlan Ellison
>>>>
>>>> Next weekend I'm making country fried steak with cream gravy.
>>>> Elaborate? Heck no! Might have mashed potatoes with it and maybe
>>>> some peas (from frozen).
>>>>
>>>> Jill
>>>>
>>>>
>>>
>>> Just don't let the peas touch the spuds on the plate. ;-)
>>> I can't serve those two veggies together. It's an unpleasant
>>> childhood memory for dad. <G>
>>>
>> LOL I don't have a problem with peas & mashed taters touching but I
>> know where you're coming from. Get your dad a plate with
>> compartments.
>
> I haven't heard of that one before. Why is it a problem if veggies
> touch on the plate?

You could die, don'tcha know?

Heh, my paternal grandfather takes the cake. He couldn't even have more
than one food on his plate at a time! There was nothing he wouldn't eat,
but he ate each item of food separately, then moved on to the next.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article >,
"Ophelia" > wrote:

> "jmcquown" > wrote in message
> ...
> > OmManiPadmeOmelet wrote:
> >> In article >,
> >> "jmcquown" > wrote:
> >>
> >>> Debbie wrote:
> >>>> jmcquown wrote:
> >>>>>> Pan-fried tilapia
> >>>>
> >>>> Mine wasn't anywhere near elaborate. It was one of those quick and
> >>>> easy combinations of canned and frozen comfort foods! :-) Beef
> >>>> Steakettes which must be served with honey mustard, frozen mac and
> >>>> cheese and canned peas.
> >>>>
> >>>> Debbie
> >>>>
> >>>> "The two most common elements in the universe are hudrogen and
> >>>> stupidity." Harlan Ellison
> >>>
> >>> Next weekend I'm making country fried steak with cream gravy.
> >>> Elaborate? Heck no! Might have mashed potatoes with it and maybe
> >>> some peas (from frozen).
> >>>
> >>> Jill
> >>>
> >>>
> >>
> >> Just don't let the peas touch the spuds on the plate. ;-)
> >> I can't serve those two veggies together. It's an unpleasant
> >> childhood
> >> memory for dad. <G>
> >>
> > LOL I don't have a problem with peas & mashed taters touching but I
> > know
> > where you're coming from. Get your dad a plate with compartments.
>
> I haven't heard of that one before. Why is it a problem if veggies
> touch on the plate?
>
>

There are just some people that are like that. ;-)

It's impossible to explain!
--
Om.

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

In article >,
"jmcquown" > wrote:

> Ophelia wrote:
> > "jmcquown" > wrote in message
> > ...
> >> OmManiPadmeOmelet wrote:
> >>> In article >,
> >>> "jmcquown" > wrote:
> >>>
> >>>> Debbie wrote:
> >>>>> jmcquown wrote:
> >>>>>>> Pan-fried tilapia
> >>>>>
> >>>>> Mine wasn't anywhere near elaborate. It was one of those quick
> >>>>> and easy combinations of canned and frozen comfort foods! :-)
> >>>>> Beef Steakettes which must be served with honey mustard, frozen
> >>>>> mac and cheese and canned peas.
> >>>>>
> >>>>> Debbie
> >>>>>
> >>>>> "The two most common elements in the universe are hudrogen and
> >>>>> stupidity." Harlan Ellison
> >>>>
> >>>> Next weekend I'm making country fried steak with cream gravy.
> >>>> Elaborate? Heck no! Might have mashed potatoes with it and maybe
> >>>> some peas (from frozen).
> >>>>
> >>>> Jill
> >>>>
> >>>>
> >>>
> >>> Just don't let the peas touch the spuds on the plate. ;-)
> >>> I can't serve those two veggies together. It's an unpleasant
> >>> childhood
> >>> memory for dad. <G>
> >>>
> >> LOL I don't have a problem with peas & mashed taters touching but I
> >> know
> >> where you're coming from. Get your dad a plate with compartments.
> >
> > I haven't heard of that one before. Why is it a problem if veggies
> > touch on the plate?
>
> You'd have to ask Katra. I don't mind mixing my peas and mashed. One of my
> most treasured meals is minced beef with a little Worcestershire sauce mixed
> up with mashed potatoes. Her father wouild probably not like that.
>
> Jill
>
>

He just finds the mixed flavor/texture of those two items unpleasant. He
does not like mashed potato coating his peas...
--
Om.

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

In article >,
Wayne Boatwright > wrote:

> On Sat 29 Oct 2005 06:13:53a, Ophelia wrote in rec.food.cooking:
>
> >
> > "jmcquown" > wrote in message
> > ...
> >> OmManiPadmeOmelet wrote:
> >>> In article >, "jmcquown"
> >>> > wrote:
> >>>
> >>>> Debbie wrote:
> >>>>> jmcquown wrote:
> >>>>>>> Pan-fried tilapia
> >>>>>
> >>>>> Mine wasn't anywhere near elaborate. It was one of those quick and
> >>>>> easy combinations of canned and frozen comfort foods! :-) Beef
> >>>>> Steakettes which must be served with honey mustard, frozen mac and
> >>>>> cheese and canned peas.
> >>>>>
> >>>>> Debbie
> >>>>>
> >>>>> "The two most common elements in the universe are hudrogen and
> >>>>> stupidity." Harlan Ellison
> >>>>
> >>>> Next weekend I'm making country fried steak with cream gravy.
> >>>> Elaborate? Heck no! Might have mashed potatoes with it and maybe
> >>>> some peas (from frozen).
> >>>>
> >>>> Jill
> >>>>
> >>>>
> >>>
> >>> Just don't let the peas touch the spuds on the plate. ;-)
> >>> I can't serve those two veggies together. It's an unpleasant
> >>> childhood memory for dad. <G>
> >>>
> >> LOL I don't have a problem with peas & mashed taters touching but I
> >> know where you're coming from. Get your dad a plate with
> >> compartments.
> >
> > I haven't heard of that one before. Why is it a problem if veggies
> > touch on the plate?
>
> You could die, don'tcha know?
>
> Heh, my paternal grandfather takes the cake. He couldn't even have more
> than one food on his plate at a time! There was nothing he wouldn't eat,
> but he ate each item of food separately, then moved on to the next.

I've known people like that.....
I tend to finish one item at a time on my plate, or did for years.
I've been changing that over time. It was just a habit, not a fetish.

He loves stir fry! Go figure.
--
Om.

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

Wayne Boatwright wrote:
> On Sat 29 Oct 2005 04:48:44a, jmcquown wrote in rec.food.cooking:
>
>> Wayne Boatwright wrote:
>>> On Sat 29 Oct 2005 01:22:20a, jmcquown wrote in rec.food.cooking:
>>>
>>>> Wayne Boatwright wrote:
>>>>> On Fri 28 Oct 2005 02:25:28p, jmcquown wrote in rec.food.cooking:
>>>>>
>>>>>> Back to Chris wrote:
>>>>>>> "jmcquown" > wrote in message
>>>>>>> ...
>>>>>>>> Pan-fried tilapia (yes, Wayne, I'm going to turn into one...
>>>>>>>> sure hope it's
>>>>>>>> a pretty fish when it's not filleted!) coated with my fav,
>>>>>>>> Zatarain's fish fry. Rice with cheese and bits of chopped
>>>>>>>> broccoli and steamed Fordhook lima beans. Mrs. Dash garlic &
>>>>>>>> herb seasoning.
>>>>>>>>
>>>>>>>
>>>>>>> yum, looks good, jill. do you always garnish, or only for pics?
>>>>>>> could go for some tilapia. i thought the fish w/ the spice mix
>>>>>>> would have more color, though.
>>>>>>>
>>>>>> I should have sprinkled on some mild paprika for colour. Try as
>>>>>> I might, I can't get it to look *brown* before it cooks through,
>>>>>> but it's still crispy
>>>>>
>>>>> Would a higher frying temp help?
>>>>>
>>>> Probably not, Wayne. I did this on medium-high heat and it still
>>>> looks pale. Tilapia falls apart very fast.
>>>
>>> If you wouldn't mind the flavor, a quick dip in buttermilk before
>>> coating would cause more rapid browning. Also the sprinkle of
>>> paprika.
>>>
>>>> When I batter and deep fry the
>>>> pollock to make fish & chips there will be an appreciable
>>>> difference. Gonna do some hush puppies then, too!
>>>>
>>>> Jill
>>>
>>> What sort of batter do you use on the pollock?
>>
>> Akin to Long John Silver's (a fast-food fish chain LOL)... flour,
>> egg, baking powder, salt and water. I don't own a deep fryer but I
>> have a 'wok pan' which should work pretty well if I only fry a
>> couple of pieces at a time. Looks like there are 5 pieces of fish
>> in the package. I'll have to make the fries and hush puppies first
>> Wonder if I should batter and fry some sliced zucchini rounds
>> too?
>
> I stop at Long John Silver's every so often for a few batter fried
> shrimp and hushpuppies. You know I have an aversion to zucchini, but
> deep fried is one way I enjoy it. A restaurant I used to go to in NE
> OH had a really delicious version of it. The cut the zucchini in
> sticks about 3-4 inches long, then used a very nicely spiced/herbed
> breadcrumb coating instead of batter. I think I liked these best.
>
> As I sit writing this, it just dawned on me where my aversion to
> zucchini came from. We never had it at home until I was in my teens.
> Then a neighbor began gifting my mother with some from their garden.
> They let them grow until they were so huge that the seeds were as
> large as pumpkin seeds and the skins were tough. AFAIC, they were
> virtually inedible. Mom would prep them by peeling, removing the
> seeds, then "stew" them as one would yellow summer squash, but the
> taste was too "green" for me, as well as bitter. Never got over it!
> :-)

That would be like eating loofah's! Oh dear. I do love salted pumpkin
seeds and watermelon seeds, but not huge zucchini seeds.

Jill

On 29 Oct 2005 16:05:03 +0200, Wayne Boatwright
> wrote:

>On Sat 29 Oct 2005 06:13:53a, Ophelia wrote in rec.food.cooking:
>
>>
>> "jmcquown" > wrote in message
>> ...
>>> OmManiPadmeOmelet wrote:
>>>> In article >, "jmcquown"
>>>> > wrote:
>>>>
>>>>> Debbie wrote:
>>>>>> jmcquown wrote:
>>>>>>>> Pan-fried tilapia
>>>>>>
>>>>>> Mine wasn't anywhere near elaborate. It was one of those quick and
>>>>>> easy combinations of canned and frozen comfort foods! :-) Beef
>>>>>> Steakettes which must be served with honey mustard, frozen mac and
>>>>>> cheese and canned peas.
>>>>>>
>>>>>> Debbie
>>>>>>
>>>>>> "The two most common elements in the universe are hudrogen and
>>>>>> stupidity." Harlan Ellison
>>>>>
>>>>> Next weekend I'm making country fried steak with cream gravy.
>>>>> Elaborate? Heck no! Might have mashed potatoes with it and maybe
>>>>> some peas (from frozen).
>>>>>
>>>>> Jill
>>>>>
>>>>>
>>>>
>>>> Just don't let the peas touch the spuds on the plate. ;-)
>>>> I can't serve those two veggies together. It's an unpleasant
>>>> childhood memory for dad. <G>
>>>>
>>> LOL I don't have a problem with peas & mashed taters touching but I
>>> know where you're coming from. Get your dad a plate with
>>> compartments.
>>
>> I haven't heard of that one before. Why is it a problem if veggies
>> touch on the plate?
>
>You could die, don'tcha know?
>
>Heh, my paternal grandfather takes the cake. He couldn't even have more
>than one food on his plate at a time! There was nothing he wouldn't eat,
>but he ate each item of food separately, then moved on to the next.

I guess he didn't care too much for "multi-tasking" did he Wayne? I
wish I could go to work one day of my life and just do one thing at a
time until it's completed! My life is just always a complete zoo at
all times...I'm more like a juggler and I've always got several things
up in the air!

Bill :-)

Bill wrote:
> On 29 Oct 2005 16:05:03 +0200, Wayne Boatwright
> > wrote:
>
>> On Sat 29 Oct 2005 06:13:53a, Ophelia wrote in rec.food.cooking:
>>
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> OmManiPadmeOmelet wrote:
>>>>> In article >,
>>>>> "jmcquown" > wrote:
>>>>>
>>>>>> Debbie wrote:
>>>>>>> jmcquown wrote:
>>>>>>>>> Pan-fried tilapia
>>>>>>>
>>>>>>> Mine wasn't anywhere near elaborate. It was one of those quick
>>>>>>> and easy combinations of canned and frozen comfort foods! :-)
>>>>>>> Beef Steakettes which must be served with honey mustard, frozen
>>>>>>> mac and cheese and canned peas.
>>>>>>>
>>>>>>> Debbie
>>>>>>>
>>>>>>> "The two most common elements in the universe are hudrogen and
>>>>>>> stupidity." Harlan Ellison
>>>>>>
>>>>>> Next weekend I'm making country fried steak with cream gravy.
>>>>>> Elaborate? Heck no! Might have mashed potatoes with it and maybe
>>>>>> some peas (from frozen).
>>>>>>
>>>>>> Jill
>>>>>>
>>>>>>
>>>>>
>>>>> Just don't let the peas touch the spuds on the plate. ;-)
>>>>> I can't serve those two veggies together. It's an unpleasant
>>>>> childhood memory for dad. <G>
>>>>>
>>>> LOL I don't have a problem with peas & mashed taters touching but I
>>>> know where you're coming from. Get your dad a plate with
>>>> compartments.
>>>
>>> I haven't heard of that one before. Why is it a problem if veggies
>>> touch on the plate?
>>
>> You could die, don'tcha know?
>>
>> Heh, my paternal grandfather takes the cake. He couldn't even have
>> more than one food on his plate at a time! There was nothing he
>> wouldn't eat, but he ate each item of food separately, then moved on
>> to the next.
>
> I guess he didn't care too much for "multi-tasking" did he Wayne? I
> wish I could go to work one day of my life and just do one thing at a
> time until it's completed! My life is just always a complete zoo at
> all times...I'm more like a juggler and I've always got several things
> up in the air!
>
> Bill :-)

No kidding! Time and time again... bring down that server, start this one
back up. Reboot, then start this SQL service and now that one. Not to
mention answer questions... oh, you're here again? Yes, do that. NO! Don't
do that. What DO YOU WANT NOW?!

I'm much more relaxed now that I don't have to respond to questions every
second of every day. Couldn't work in a restaurant these days, that is for
sure.

I would never have made it in the military. I'd have been saying, "Just
shoot them and then come talk to me about it."

Jill <---working hard on her patience but sometimes it's difficult

"Wayne Boatwright" > wrote in message
...
> On Sat 29 Oct 2005 06:13:53a, Ophelia wrote in rec.food.cooking:
>
>>
>> "jmcquown" > wrote in message
>> ...
>>> OmManiPadmeOmelet wrote:
>>>> In article >,
>>>> "jmcquown"
>>>> > wrote:
>>>>
>>>>> Debbie wrote:
>>>>>> jmcquown wrote:
>>>>>>>> Pan-fried tilapia
>>>>>>
>>>>>> Mine wasn't anywhere near elaborate. It was one of those quick
>>>>>> and
>>>>>> easy combinations of canned and frozen comfort foods! :-) Beef
>>>>>> Steakettes which must be served with honey mustard, frozen mac
>>>>>> and
>>>>>> cheese and canned peas.
>>>>>>
>>>>>> Debbie
>>>>>>
>>>>>> "The two most common elements in the universe are hudrogen and
>>>>>> stupidity." Harlan Ellison
>>>>>
>>>>> Next weekend I'm making country fried steak with cream gravy.
>>>>> Elaborate? Heck no! Might have mashed potatoes with it and maybe
>>>>> some peas (from frozen).
>>>>>
>>>>> Jill
>>>>>
>>>>>
>>>>
>>>> Just don't let the peas touch the spuds on the plate. ;-)
>>>> I can't serve those two veggies together. It's an unpleasant
>>>> childhood memory for dad. <G>
>>>>
>>> LOL I don't have a problem with peas & mashed taters touching but I
>>> know where you're coming from. Get your dad a plate with
>>> compartments.
>>
>> I haven't heard of that one before. Why is it a problem if veggies
>> touch on the plate?
>
> You could die, don'tcha know?

LOL LOL

>
> Heh, my paternal grandfather takes the cake. He couldn't even have
> more
> than one food on his plate at a time! There was nothing he wouldn't
> eat,
> but he ate each item of food separately, then moved on to the next.

Gawd 'elp us Tiny Tim one and all)

On Sat 29 Oct 2005 01:03:04p, Bill wrote in rec.food.cooking:

> On 29 Oct 2005 16:05:03 +0200, Wayne Boatwright
> > wrote:
>
>>On Sat 29 Oct 2005 06:13:53a, Ophelia wrote in rec.food.cooking:
>>
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> OmManiPadmeOmelet wrote:
>>>>> In article >, "jmcquown"
>>>>> > wrote:
>>>>>
>>>>>> Debbie wrote:
>>>>>>> jmcquown wrote:
>>>>>>>>> Pan-fried tilapia
>>>>>>>
>>>>>>> Mine wasn't anywhere near elaborate. It was one of those quick and
>>>>>>> easy combinations of canned and frozen comfort foods! :-) Beef
>>>>>>> Steakettes which must be served with honey mustard, frozen mac and
>>>>>>> cheese and canned peas.
>>>>>>>
>>>>>>> Debbie
>>>>>>>
>>>>>>> "The two most common elements in the universe are hudrogen and
>>>>>>> stupidity." Harlan Ellison
>>>>>>
>>>>>> Next weekend I'm making country fried steak with cream gravy.
>>>>>> Elaborate? Heck no! Might have mashed potatoes with it and maybe
>>>>>> some peas (from frozen).
>>>>>>
>>>>>> Jill
>>>>>>
>>>>>>
>>>>>
>>>>> Just don't let the peas touch the spuds on the plate. ;-)
>>>>> I can't serve those two veggies together. It's an unpleasant
>>>>> childhood memory for dad. <G>
>>>>>
>>>> LOL I don't have a problem with peas & mashed taters touching but I
>>>> know where you're coming from. Get your dad a plate with
compartments.
>>>
>>> I haven't heard of that one before. Why is it a problem if veggies
>>> touch on the plate?
>>
>>You could die, don'tcha know?
>>
>>Heh, my paternal grandfather takes the cake. He couldn't even have more
>>than one food on his plate at a time! There was nothing he wouldn't eat,
>>but he ate each item of food separately, then moved on to the next.
>
> I guess he didn't care too much for "multi-tasking" did he Wayne? I
> wish I could go to work one day of my life and just do one thing at a
> time until it's completed! My life is just always a complete zoo at
> all times...I'm more like a juggler and I've always got several things
> up in the air!
>
> Bill :-)

LOL! His generation didn't have to multi-task. He died in 1952 at the age
of 83.

Your life sounds like mine, at least at work! Home can be a great refuge
if you don't have kids, which I don't.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Sat 29 Oct 2005 01:16:41p, jmcquown wrote in rec.food.cooking:

> Bill wrote:
>> On 29 Oct 2005 16:05:03 +0200, Wayne Boatwright
>> > wrote:
>>
>>> On Sat 29 Oct 2005 06:13:53a, Ophelia wrote in rec.food.cooking:
>>>
>>>>
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>> OmManiPadmeOmelet wrote:
>>>>>> In article >,
>>>>>> "jmcquown" > wrote:
>>>>>>
>>>>>>> Debbie wrote:
>>>>>>>> jmcquown wrote:
>>>>>>>>>> Pan-fried tilapia
>>>>>>>>
>>>>>>>> Mine wasn't anywhere near elaborate. It was one of those quick
>>>>>>>> and easy combinations of canned and frozen comfort foods! :-)
>>>>>>>> Beef Steakettes which must be served with honey mustard, frozen
>>>>>>>> mac and cheese and canned peas.
>>>>>>>>
>>>>>>>> Debbie
>>>>>>>>
>>>>>>>> "The two most common elements in the universe are hudrogen and
>>>>>>>> stupidity." Harlan Ellison
>>>>>>>
>>>>>>> Next weekend I'm making country fried steak with cream gravy.
>>>>>>> Elaborate? Heck no! Might have mashed potatoes with it and maybe
>>>>>>> some peas (from frozen).
>>>>>>>
>>>>>>> Jill
>>>>>>>
>>>>>>>
>>>>>>
>>>>>> Just don't let the peas touch the spuds on the plate. ;-)
>>>>>> I can't serve those two veggies together. It's an unpleasant
>>>>>> childhood memory for dad. <G>
>>>>>>
>>>>> LOL I don't have a problem with peas & mashed taters touching but I
>>>>> know where you're coming from. Get your dad a plate with
>>>>> compartments.
>>>>
>>>> I haven't heard of that one before. Why is it a problem if veggies
>>>> touch on the plate?
>>>
>>> You could die, don'tcha know?
>>>
>>> Heh, my paternal grandfather takes the cake. He couldn't even have
>>> more than one food on his plate at a time! There was nothing he
>>> wouldn't eat, but he ate each item of food separately, then moved on
>>> to the next.
>>
>> I guess he didn't care too much for "multi-tasking" did he Wayne? I
>> wish I could go to work one day of my life and just do one thing at a
>> time until it's completed! My life is just always a complete zoo at
>> all times...I'm more like a juggler and I've always got several things
>> up in the air!
>>
>> Bill :-)
>
> No kidding! Time and time again... bring down that server, start this
> one back up. Reboot, then start this SQL service and now that one. Not
> to mention answer questions... oh, you're here again? Yes, do that.
> NO! Don't do that. What DO YOU WANT NOW?!
>
> I'm much more relaxed now that I don't have to respond to questions
> every second of every day. Couldn't work in a restaurant these days,
> that is for sure.

Did you retire, Jill? If you did, I must have missed that. Hey, you're
too young to retire!

> I would never have made it in the military. I'd have been saying, "Just
> shoot them and then come talk to me about it."
>
> Jill <---working hard on her patience but sometimes it's difficult
>
>
>



--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Wayne Boatwright wrote:
> On Sat 29 Oct 2005 01:16:41p, jmcquown wrote in rec.food.cooking:
>
>> Bill wrote:
>>> On 29 Oct 2005 16:05:03 +0200, Wayne Boatwright
>>> > wrote:
>>>
>>>> On Sat 29 Oct 2005 06:13:53a, Ophelia wrote in rec.food.cooking:
>>>>
>>>>>
>>>>> "jmcquown" > wrote in message
>>>>> ...
>>>>>> OmManiPadmeOmelet wrote:
>>>>>>> In article >,
>>>>>>> "jmcquown" > wrote:
>>>>>>>
>>>>>>>> Debbie wrote:
>>>>>>>>> jmcquown wrote:
>>>>>>>>>>> Pan-fried tilapia
>>>>>>>>>
>>>>>>>>> Mine wasn't anywhere near elaborate. It was one of those
>>>>>>>>> quick and easy combinations of canned and frozen comfort
>>>>>>>>> foods! :-) Beef Steakettes which must be served with honey
>>>>>>>>> mustard, frozen mac and cheese and canned peas.
>>>>>>>>>
>>>>>>>>> Debbie
>>>>>>>>>
>>>>>>>>> "The two most common elements in the universe are hudrogen and
>>>>>>>>> stupidity." Harlan Ellison
>>>>>>>>
>>>>>>>> Next weekend I'm making country fried steak with cream gravy.
>>>>>>>> Elaborate? Heck no! Might have mashed potatoes with it and
>>>>>>>> maybe some peas (from frozen).
>>>>>>>>
>>>>>>>> Jill
>>>>>>>>
>>>>>>>>
>>>>>>>
>>>>>>> Just don't let the peas touch the spuds on the plate. ;-)
>>>>>>> I can't serve those two veggies together. It's an unpleasant
>>>>>>> childhood memory for dad. <G>
>>>>>>>
>>>>>> LOL I don't have a problem with peas & mashed taters touching
>>>>>> but I know where you're coming from. Get your dad a plate with
>>>>>> compartments.
>>>>>
>>>>> I haven't heard of that one before. Why is it a problem if
>>>>> veggies touch on the plate?
>>>>
>>>> You could die, don'tcha know?
>>>>
>>>> Heh, my paternal grandfather takes the cake. He couldn't even have
>>>> more than one food on his plate at a time! There was nothing he
>>>> wouldn't eat, but he ate each item of food separately, then moved
>>>> on to the next.
>>>
>>> I guess he didn't care too much for "multi-tasking" did he Wayne? I
>>> wish I could go to work one day of my life and just do one thing at
>>> a time until it's completed! My life is just always a complete zoo
>>> at all times...I'm more like a juggler and I've always got several
>>> things up in the air!
>>>
>>> Bill :-)
>>
>> I'm much more relaxed now that I don't have to respond to questions
>> every second of every day. Couldn't work in a restaurant these days,
>> that is for sure.
>
> Did you retire, Jill? If you did, I must have missed that. Hey,
> you're too young to retire!
>
Let's just say I was retired... as have been many of the 'old timers' with
my former employer. I'll be going back to work in 2006 but have been
enjoying a nice hiatus and doing a lot of travelling since 2004. I think
I'd like to work at Penzey's

Jill

On Sun 30 Oct 2005 12:22:30a, jmcquown wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>> On Sat 29 Oct 2005 01:16:41p, jmcquown wrote in rec.food.cooking:
>>
>>> Bill wrote:
>>>> On 29 Oct 2005 16:05:03 +0200, Wayne Boatwright
>>>> > wrote:
>>>>
>>>>> On Sat 29 Oct 2005 06:13:53a, Ophelia wrote in rec.food.cooking:
>>>>>
>>>>>>
>>>>>> "jmcquown" > wrote in message
>>>>>> ...
>>>>>>> OmManiPadmeOmelet wrote:
>>>>>>>> In article >,
>>>>>>>> "jmcquown" > wrote:
>>>>>>>>
>>>>>>>>> Debbie wrote:
>>>>>>>>>> jmcquown wrote:
>>>>>>>>>>>> Pan-fried tilapia
>>>>>>>>>>
>>>>>>>>>> Mine wasn't anywhere near elaborate. It was one of those
>>>>>>>>>> quick and easy combinations of canned and frozen comfort
>>>>>>>>>> foods! :-) Beef Steakettes which must be served with honey
>>>>>>>>>> mustard, frozen mac and cheese and canned peas.
>>>>>>>>>>
>>>>>>>>>> Debbie
>>>>>>>>>>
>>>>>>>>>> "The two most common elements in the universe are hudrogen and
>>>>>>>>>> stupidity." Harlan Ellison
>>>>>>>>>
>>>>>>>>> Next weekend I'm making country fried steak with cream gravy.
>>>>>>>>> Elaborate? Heck no! Might have mashed potatoes with it and
>>>>>>>>> maybe some peas (from frozen).
>>>>>>>>>
>>>>>>>>> Jill
>>>>>>>>>
>>>>>>>>>
>>>>>>>>
>>>>>>>> Just don't let the peas touch the spuds on the plate. ;-)
>>>>>>>> I can't serve those two veggies together. It's an unpleasant
>>>>>>>> childhood memory for dad. <G>
>>>>>>>>
>>>>>>> LOL I don't have a problem with peas & mashed taters touching
>>>>>>> but I know where you're coming from. Get your dad a plate with
>>>>>>> compartments.
>>>>>>
>>>>>> I haven't heard of that one before. Why is it a problem if
>>>>>> veggies touch on the plate?
>>>>>
>>>>> You could die, don'tcha know?
>>>>>
>>>>> Heh, my paternal grandfather takes the cake. He couldn't even have
>>>>> more than one food on his plate at a time! There was nothing he
>>>>> wouldn't eat, but he ate each item of food separately, then moved
>>>>> on to the next.
>>>>
>>>> I guess he didn't care too much for "multi-tasking" did he Wayne? I
>>>> wish I could go to work one day of my life and just do one thing at
>>>> a time until it's completed! My life is just always a complete zoo
>>>> at all times...I'm more like a juggler and I've always got several
>>>> things up in the air!
>>>>
>>>> Bill :-)
>>>
>>> I'm much more relaxed now that I don't have to respond to questions
>>> every second of every day. Couldn't work in a restaurant these days,
>>> that is for sure.
>>
>> Did you retire, Jill? If you did, I must have missed that. Hey,
>> you're too young to retire!
>>
> Let's just say I was retired... as have been many of the 'old timers'
> with my former employer. I'll be going back to work in 2006 but have
> been enjoying a nice hiatus and doing a lot of travelling since 2004. I
> think I'd like to work at Penzey's
>
> Jill

Oh, I'm sorry to hear that, Jill, I didn't know. Wow, since 2004? Where
have I been? It's no consolation, but that has happened at so many
corporate offices. At least you've been able to enjoy the time away from a
work environment.

Soon after we moved to AZ in 2000, I got a nice position at AMEX in one of
their IT departments. Six months to the day later, they announced that our
entire division was being armed out to IBM who was, in turn, moving all
functions to India. Basically, our options were moving to India or to the
unemployment line. I chose the latter. I didn't work for two years.

I emphathize!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

"Wayne Boatwright" > wrote in message
...
> On Sat 29 Oct 2005 01:18:25p, Ophelia wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Sat 29 Oct 2005 06:13:53a, Ophelia wrote in rec.food.cooking:
>>>
>>>>
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>> OmManiPadmeOmelet wrote:
>>>>>> In article >,
>>>>>> "jmcquown" > wrote:
>>>>>>
>>>>>>> Debbie wrote:
>>>>>>>> jmcquown wrote:
>>>>>>>>>> Pan-fried tilapia
>>>>>>>>
>>>>>>>> Mine wasn't anywhere near elaborate. It was one of those quick
>>>>>>>> and easy combinations of canned and frozen comfort foods! :-)
>>>>>>>> Beef Steakettes which must be served with honey mustard, frozen
>>>>>>>> mac and cheese and canned peas.
>>>>>>>>
>>>>>>>> Debbie
>>>>>>>>
>>>>>>>> "The two most common elements in the universe are hudrogen and
>>>>>>>> stupidity." Harlan Ellison
>>>>>>>
>>>>>>> Next weekend I'm making country fried steak with cream gravy.
>>>>>>> Elaborate? Heck no! Might have mashed potatoes with it and
>>>>>>> maybe
>>>>>>> some peas (from frozen).
>>>>>>>
>>>>>>> Jill
>>>>>>>
>>>>>>>
>>>>>>
>>>>>> Just don't let the peas touch the spuds on the plate. ;-)
>>>>>> I can't serve those two veggies together. It's an unpleasant
>>>>>> childhood memory for dad. <G>
>>>>>>
>>>>> LOL I don't have a problem with peas & mashed taters touching but
>>>>> I
>>>>> know where you're coming from. Get your dad a plate with
>>>>> compartments.
>>>>
>>>> I haven't heard of that one before. Why is it a problem if veggies
>>>> touch on the plate?
>>>
>>> You could die, don'tcha know?
>>
>> LOL LOL
>>
>>>
>>> Heh, my paternal grandfather takes the cake. He couldn't even have
>>> more than one food on his plate at a time! There was nothing he
>>> wouldn't eat, but he ate each item of food separately, then moved
>>> on
>>> to the next.
>>
>> Gawd 'elp us Tiny Tim one and all)
>
> LOL!
>
> He was a rather strange old man. He had a slew of grandkids, but I
> was the
> only one he liked or would allow to be around him.

He had taste then)

"Wayne Boatwright" > wrote in message
...
> On Sun 30 Oct 2005 12:22:30a, jmcquown wrote in rec.food.cooking:
>
>> Wayne Boatwright wrote:
>>> On Sat 29 Oct 2005 01:16:41p, jmcquown wrote in rec.food.cooking:
>>>
>>>> Bill wrote:
>>>>> On 29 Oct 2005 16:05:03 +0200, Wayne Boatwright
>>>>> > wrote:
>>>>>
>>>>>> On Sat 29 Oct 2005 06:13:53a, Ophelia wrote in rec.food.cooking:
>>>>>>
>>>>>>>
>>>>>>> "jmcquown" > wrote in message
>>>>>>> ...
>>>>>>>> OmManiPadmeOmelet wrote:
>>>>>>>>> In article >,
>>>>>>>>> "jmcquown" > wrote:
>>>>>>>>>
>>>>>>>>>> Debbie wrote:
>>>>>>>>>>> jmcquown wrote:
>>>>>>>>>>>>> Pan-fried tilapia
>>>>>>>>>>>
>>>>>>>>>>> Mine wasn't anywhere near elaborate. It was one of those
>>>>>>>>>>> quick and easy combinations of canned and frozen comfort
>>>>>>>>>>> foods! :-) Beef Steakettes which must be served with honey
>>>>>>>>>>> mustard, frozen mac and cheese and canned peas.
>>>>>>>>>>>
>>>>>>>>>>> Debbie
>>>>>>>>>>>
>>>>>>>>>>> "The two most common elements in the universe are hudrogen
>>>>>>>>>>> and
>>>>>>>>>>> stupidity." Harlan Ellison
>>>>>>>>>>
>>>>>>>>>> Next weekend I'm making country fried steak with cream gravy.
>>>>>>>>>> Elaborate? Heck no! Might have mashed potatoes with it and
>>>>>>>>>> maybe some peas (from frozen).
>>>>>>>>>>
>>>>>>>>>> Jill
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>
>>>>>>>>> Just don't let the peas touch the spuds on the plate. ;-)
>>>>>>>>> I can't serve those two veggies together. It's an unpleasant
>>>>>>>>> childhood memory for dad. <G>
>>>>>>>>>
>>>>>>>> LOL I don't have a problem with peas & mashed taters touching
>>>>>>>> but I know where you're coming from. Get your dad a plate with
>>>>>>>> compartments.
>>>>>>>
>>>>>>> I haven't heard of that one before. Why is it a problem if
>>>>>>> veggies touch on the plate?
>>>>>>
>>>>>> You could die, don'tcha know?
>>>>>>
>>>>>> Heh, my paternal grandfather takes the cake. He couldn't even
>>>>>> have
>>>>>> more than one food on his plate at a time! There was nothing he
>>>>>> wouldn't eat, but he ate each item of food separately, then moved
>>>>>> on to the next.
>>>>>
>>>>> I guess he didn't care too much for "multi-tasking" did he Wayne?
>>>>> I
>>>>> wish I could go to work one day of my life and just do one thing
>>>>> at
>>>>> a time until it's completed! My life is just always a complete zoo
>>>>> at all times...I'm more like a juggler and I've always got several
>>>>> things up in the air!
>>>>>
>>>>> Bill :-)
>>>>
>>>> I'm much more relaxed now that I don't have to respond to questions
>>>> every second of every day. Couldn't work in a restaurant these
>>>> days,
>>>> that is for sure.
>>>
>>> Did you retire, Jill? If you did, I must have missed that. Hey,
>>> you're too young to retire!
>>>
>> Let's just say I was retired... as have been many of the 'old timers'
>> with my former employer. I'll be going back to work in 2006 but have
>> been enjoying a nice hiatus and doing a lot of travelling since 2004.
>> I
>> think I'd like to work at Penzey's
>>
>> Jill
>
> Oh, I'm sorry to hear that, Jill, I didn't know. Wow, since 2004?
> Where
> have I been? It's no consolation, but that has happened at so many
> corporate offices. At least you've been able to enjoy the time away
> from a
> work environment.
>
> Soon after we moved to AZ in 2000, I got a nice position at AMEX in
> one of
> their IT departments. Six months to the day later, they announced
> that our
> entire division was being armed out to IBM who was, in turn, moving
> all
> functions to India. Basically, our options were moving to India or to
> the
> unemployment line. I chose the latter. I didn't work for two years.

India isn't bad once you get used to the smell. I don't know what it
is, but it hits you as soon as you get off the aircraft

On Sun 30 Oct 2005 01:00:33a, Ophelia wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...

>> He was a rather strange old man. He had a slew of grandkids, but I
>> was the
>> only one he liked or would allow to be around him.
>
> He had taste then)

You're too kind!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Sun 30 Oct 2005 01:00:33a, Ophelia wrote in rec.food.cooking:
>
> India isn't bad once you get used to the smell. I don't know what it
> is, but it hits you as soon as you get off the aircraft
>
>

I don't think I would have adapted. :-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article >, Wayne Boatwright
> wrote:

> > I haven't heard of that one before. Why is it a problem if veggies
> > touch on the plate?
>
> You could die, don'tcha know?
>
> Heh, my paternal grandfather takes the cake. He couldn't even have more
> than one food on his plate at a time! There was nothing he wouldn't eat,
> but he ate each item of food separately, then moved on to the next.

Calls for a very supportive wait-staff at meals. He must have held the
key to the family fortune. I'm afraid I'd have said "Pops, it's on the
stove." But then I don't have a solid dime.

Wayne Boatwright wrote:
> On Sun 30 Oct 2005 12:22:30a, jmcquown wrote in rec.food.cooking:
>
>>> Did you retire, Jill? If you did, I must have missed that. Hey,
>>> you're too young to retire!
>>>
>> Let's just say I was retired... as have been many of the 'old timers'
>> with my former employer. I'll be going back to work in 2006 but have
>> been enjoying a nice hiatus and doing a lot of travelling since
>> 2004. I think I'd like to work at Penzey's
>>
> Oh, I'm sorry to hear that, Jill, I didn't know. Wow, since 2004?
> Where have I been?

I don't broadcast it. Actually I'm enjoying a life of leisure
Thankfully I was able to sock money away in savings in order to do so.

It's no consolation, but that has happened at so
> many corporate offices. At least you've been able to enjoy the time
> away from a work environment.
>
They just got rid of another long-term employee last week... it's a shame
but they are doing it and hiring folks they can pay next to nothing. (sigh)

> Soon after we moved to AZ in 2000, I got a nice position at AMEX in
> one of their IT departments. Six months to the day later, they
> announced that our entire division was being armed out to IBM who
> was, in turn, moving all functions to India. Basically, our options
> were moving to India or to the unemployment line. I chose the
> latter. I didn't work for two years.
>
Ah yes, funny how when I get a marketing phone call the people all have
Indian accents. Hallow, am I speaking to Jirr? <G>

No, this is Jill LOL

Stark wrote:
> In article >, Wayne
> Boatwright > wrote:
>
>>> I haven't heard of that one before. Why is it a problem if veggies
>>> touch on the plate?
>>
>> You could die, don'tcha know?
>>
>> Heh, my paternal grandfather takes the cake. He couldn't even have
>> more than one food on his plate at a time! There was nothing he
>> wouldn't eat, but he ate each item of food separately, then moved on
>> to the next.
>
> Calls for a very supportive wait-staff at meals. He must have held the
> key to the family fortune. I'm afraid I'd have said "Pops, it's on
> the stove." But then I don't have a solid dime.

Do you have a nerkle? (giggling)