Oh pshaw, On Wed 23 Aug 2006 11:48:37a, Margaret Suran was muttering
about...

>
>
> OmManiPadmeOmelet wrote:
>> In article . net>,
>> Margaret Suran > wrote:
>>
>>
>>>OmManiPadmeOmelet wrote:
>>>
>>>>In article >,
>>>> Damsel in dis Dress > wrote:
>>>>
>>>>
>>>>
>>>>>On Tue, 22 Aug 2006 11:52:58 -0500, OmManiPadmeOmelet
> wrote:
>>>>>
>>>>>
>>>>>
>>>>>>Good quiche is ambrosia.
>>>>>
>>>>>You're gonna have Wayne to answer to for that comment. Ambrosia is a
>>>>>fruit salad. <EG>
>>>>>
>>>>>Carol
>>>>
>>>>
>>>>Ambrosia is iced Earl Grays tea... ;-d
>>>>With Splenda.
>>>
>>>
>>>Ambrosia is the food of the gods, Nectar is the drink of the gods, so
>>>the iced Earl Grey tea with Splenda will have to be Nectar. Unless it
>>>is so iced, you have to eat it with a spoon and then the gods will have
>>>to decide what it is.
>>
>>
>> Okay, let's just say that iced Earl Grays is orgasmically delicious and
>> let it go at that. ;-)
>>
>> 'K?
>
>
> 'K with me. I am not the type to start a spat with anybody. ) We
> can even drink a toast to Earl Grey, but I will have some wine
> instead, if it's all right with you.

Earl Red or Earl White?

Oh pshaw, On Wed 23 Aug 2006 12:06:14p, OmManiPadmeOmelet was muttering
about...

> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> Oh pshaw, On Wed 23 Aug 2006 10:38:00a, OmManiPadmeOmelet was muttering
>> about...
>>
>> > In article 9>,
>> > Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>> >
>> >> Oh pshaw, on Tue 22 Aug 2006 01:34:24p, Damsel in dis Dress meant to
>> >> say...
>> >>
>> >> > On Tue, 22 Aug 2006 15:07:08 -0500, OmManiPadmeOmelet
>> >> > > wrote:
>> >> >
>> >> >>In article >,
>> >> >> Damsel in dis Dress > wrote:
>> >> >>
>> >> >>> On Tue, 22 Aug 2006 11:52:58 -0500, OmManiPadmeOmelet
>> >> >>> > wrote:
>> >> >>>
>> >> >>> >Good quiche is ambrosia.
>> >> >>>
>> >> >>> You're gonna have Wayne to answer to for that comment. Ambrosia
>> >> >>> is a fruit salad. <EG>
>> >> >>
>> >> >>Ambrosia is iced Earl Grays tea... ;-d
>> >> >>With Splenda.
>> >> >
>> >> > I'll just wait patiently for Wayne to get home from work and see
>> >> > this. You know how he is about ambrosia.
>> >> >
>> >> > Carol
>> >> >
>> >>
>> >> Carol, Katra is clearly a person who does not know her
>> >> coconut/oranges from her Earl. :-)
>> >
>> > So post the recipe again already!
>> > And don't change the thread subject!!! Please? ;-)
>>
>> I don't really have a recipe, but this is how our family has made it
>> for many years.
>>
>> Prepare 1 large or 2 smaller coconuts by drining and reserving the
>> liquid. Remove shell
>> and skin from coconut meat and grate by hand on a box grater. (A food
>> processor will not
>> produce the right texture.) Cover coconut and liquid in separate
>> containers and set
>> aside.
>>
>> Meanwhile, peel, section, and cut into smallish pieces 4-5 navel
>> oranges being carefully
>> to remove all pith.
>>
>> Combine grated coconut and orange pieces and gently toss together with
>> 1/2 to 1 cup (or
>> to taste) of granulated sugar. Combine coconut liquid with an equal
>> amount of freshly
>> squeezed orange juice. Begin drizzling over coconut mixture until very
>> moist. If you
>> have excess liquid mixture, cover and chill in refrigerator as you may
>> need to add it
>> later. If you've used all the liquid mixture and the coconut isn't
>> moist enough, add
>> plain orange juice.
>>
>> Thoroughly mix to distribute the moisture (it should be almost wet),
>> then cover securely
>> and refrigerate at least several hours or over night before serving.
>> Additional liquid
>> may be added at intervals or before serving. It shouldn't be soupy,
>> but it should be
>> thoroughly moist/wet.
>>
>> Please note: This is a classic Southern ambrosia. It *never* contains
>> other fruit, marshmallows, pudding, Cool-Whip, or anything else. It
>> is simply coconut, oranges, sugar, and juices.
>>
>> I have sometimes seen it garnished for serving with toasted pecans
>> halves. (It doesn't
>> really even need this.)
>>
>> Enjoy...
>>
>> Wayne
>
> Sounds wonderfully fantastic. Seriously!

Thanks!

> Makes me wonder how coconut would be added to mom's orange/cranberry
> relish she always made for Thanksgiving.

Probably would taste good. I have used grated coconut in cranberry/orange
bread.

> I can now get fresh green (unripe) coconuts from My Thanh in Austin.
>
> Hmmmmmmm.........

I've not had a green coconut. Is that the stage at which you can "spoon"
out the coconut meat?

Wayne

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> > Sounds wonderfully fantastic. Seriously!
>
> Thanks!
>
> > Makes me wonder how coconut would be added to mom's orange/cranberry
> > relish she always made for Thanksgiving.
>
> Probably would taste good. I have used grated coconut in cranberry/orange
> bread.

Yummy sounding. ;-d

>
> > I can now get fresh green (unripe) coconuts from My Thanh in Austin.
> >
> > Hmmmmmmm.........
>
> I've not had a green coconut. Is that the stage at which you can "spoon"
> out the coconut meat?

Indeedy!
The inside is like coconut pudding.
The husk is still white instead of brown.

I personally prefer them. Very sweet and the texture of the meat is
better IMHO.

>
> Wayne
--
Peace!
Om

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

In article . net>,
Margaret Suran > wrote:

> > Hey I'm 'K with whatever works for you! :-)
> >
> > Sangria, Merlot, Burgundy, Port, Cabernet', White Zin', etc. ;-d
>
> Thank you, may I have a glass of the Merlot, please?

Australian "yellowtail". :-)
I've developed a real fondness for Australian wines lately.

>
> Here is an appetizer to go with our drinks:
>
> Grilled thin sliced chicken breasts (You can bread them and fry or
> bake them, if you are not weight conscious), cut into two inch slices
> the short side.
>
> Barely steamed asparagus, marinated in vinaigrette.
>
> Provolone cheese slices
>
> Trim the asparagus to be slightly longer or the same size as the
> chicken pieces. Put one or two asparagus spears on each piece of
> chicken lengthwise.
>
> Hold the asparagus spears in place by securing them with one inch wide
> strips of Provolone
>
> Before serving, heat under the broiler until cheese starts to bubble
> and brown. When cool enough to eat, serve with your favorite drink.
>
> If you want to serve this as finger food, serve each on a piece of
> thinly sliced buttered toasted bread, cut to about the same size as
> the chicken pieces.
>
> It is even better made with veal, but that is much too expensive now.

Oh my! Sounds quite delicious...

Next time we get together tho', I'll serve some fresh king crab meat on
fresh hot crisp sourdough with butter and a smidgin' of garlic. Treat
with fresh lemon as desired.

Side dish will be wood grilled kebabs of shrimp and whole fresh
mushrooms marinated in a small amount of Mirin, garlic and fine minced
ginger.....
--
Peace!
Om

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

"Melba's Jammin'" > wrote in message
...
> In article >,
> "kilikini" > wrote:
>
> > I've thought of Egg Beaters, but never wanted to spend the money on them
in
> > case they bother me. If I could get them at a restaurant to try, I'd
> > possibly do that.
> >
> > kili
>
> It would probably be cheaper to make them and toss them than to order a
> restaurant meal, even if you wind up tossing what you've made. JAT.
>
>
> { Exported from MasterCook Mac }
>
> ³Eggbeaters²
>
> Recipe By: Barb Schaller post to r.f.cooking 8-23-06
> Serving Size: 1
> Preparation Time: 0:00
> Categories: Miscellaneous
>
> Amount Measure Ingredient Preparation Method
> 1 egg white
> 1 tsp. corn oil or safflower oil
> 1 tsp. nonfat dry milk powder
>
> Combine ingredients in a bowl and whisk together until thoroughly
> blended. The ingredients may be blended in a blender but too much
> mixing makes the egg substitute frothy. Recipe may be multiplied by any
> amount desired. One recipe makes the equivalent of 1 egg (1/4 cup).
>
> Commercial egg substitute: 96 calories, 1 mg. cholesterol, 7 mg. fat,
> 120 mg. sodium.
>
> Jeanne¹s substitute: 60 calories, negligible cholesterol, 5 mg. fat, 60
> mg. sodium.
>
> Source: Low-Calorie Cooking column by Jeanne Jones, Star Tribune
> newspaper,Wednesday, 10/21/87.
> <<<<<
> Additional Note, 2/10/89: Price for one package of Egg Beaters at Cub
> Foods is $1.67 for the equivalent of 8 eggs. Whole eggs are
> approximately $.75 per dozen. A substantial saving to make from scratch.
> --
> -Barb, Mother Superior, HOSSSPoJ

Wow, thanks for the head's up, Barb!

kili

"Damsel in dis Dress" > wrote in message
...
> On Wed, 23 Aug 2006 10:37:43 GMT, "kilikini"
> > wrote:
>
> >I've thought of Egg Beaters, but never wanted to spend the money on them
in
> >case they bother me. If I could get them at a restaurant to try, I'd
> >possibly do that.
>
> They're real egg whites with fake egg yolks added. Unless they've
> changed over the years. So it depends on what part of the egg you're
> allergic to.
>
> Carol

And I'm thinking it's the yolks.

kili

"OmManiPadmeOmelet" > wrote in message
news
> In article >,
> "pfoley" > wrote:
>
> > "kilikini" > wrote in message
> > .. .
> > >
> > > "OmManiPadmeOmelet" > wrote in message
> > > news > > > > In article >,
> > > > notbob > wrote:
> > > >
> > > > > On 2006-08-22, OmManiPadmeOmelet > wrote:
> > > > >

> > ==============
> > If you can't eat eggs, maybe you could try it using Egg Beaters. I
wonder
> > if that work.
> > -----------------
>
> Question is, is it just chicken eggs?
> My sister is allergic to chicken eggs. When she lived close by and I had
> ducks, I'd save duck eggs for her. She loved them and was fine with
> them.
>
> A real treat for her was turkey eggs when I had a couple of turkey hens!
> Their texture is closer to chicken eggs than duck, and the flavor is
> very rich. She could also eat guinea eggs.
>
> The eggs of any bird can be eaten, many have slightly different
> textures. Best quiche I _ever_ made was made from fresh Ostrich egg.
> I made it for a potluck. ;-) An Ostrich egg holds about a quart or so
> and the yolk to white ratio is higher. They whip up much lighter and
> fluffier than chicken eggs tho' due to a denser consistency to the white.
> --
> Peace!
> Om
>

You know, Kat, I have no idea! The only kind of eggs I've ever had were
chicken. I've also never tried free-range eggs, although that's what we buy
from the veggie stand, because I get so sick from chicken eggs it's not
worth trying even free-range. Why be sick for 2 days because of an
experiment? I just stay away and don't worry about it. I absolutely love
eggs, but they don't like me. It happens. :-(

kili

In article >,
tert in seattle > wrote:

> writes:
> >In article >,
> > tert in seattle > wrote:
> >
> >> Okayyyyyyyy....
> >>
> >> Sorry if I'm pointing out the obvious, but it seems like your sole
> >> method of determining what league something's in is by selecting an
> >> imaginary number that represents how many variations can be spun
> >> out of the basic theme -- am I right? Let me just say that's not an
> >> interesting way to look at food IMHO but whatever, nevermind. What
> >> I want to know is, how can you say a salad is like a sandwich, just
> >> without the bread? A salad is a bunch of foods thrown together.
> >> A sandwich is far more structured than a salad. You probably would
> >> categorize that as a limitation, but some of us appreciate the need
> >> for a little order and structure in a chaotic world. Think about
> >> this: there's no such thing as a Reuben salad, and there's a good
> >> reason for that! Same goes for Reuben pizza -- bad idea.
> >
> >Chaos can be very soothing....... ;-)
> >Attempting to keep constant order in your life will eventually drive you
> >insane.
> >
> >Trust me. %-D
> >
> >I learnt this from my kitties... champions of chaos!
>
> sigh;

http://www.chaoskitty.com/webzen/
--
Peace!
Om

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

Wayne Boatwright wrote:
> Oh pshaw, On Wed 23 Aug 2006 11:48:37a, Margaret Suran was muttering
> about...
>
>
>>
>>OmManiPadmeOmelet wrote:

>>>
>>>Okay, let's just say that iced Earl Grays is orgasmically delicious and
>>>let it go at that. ;-)
>>>
>>>'K?
>>
>>
>>'K with me. I am not the type to start a spat with anybody. ) We
>>can even drink a toast to Earl Grey, but I will have some wine
>>instead, if it's all right with you.
>
>
> Earl Red or Earl White?
>

I ended up asking for a glass of Merlot. )

"Damsel in dis Dress" > wrote in message
...
> On Tue, 22 Aug 2006 15:07:08 -0500, OmManiPadmeOmelet
> > wrote:
>
>>In article >,
>> Damsel in dis Dress > wrote:
>>
>>> On Tue, 22 Aug 2006 11:52:58 -0500, OmManiPadmeOmelet
>>> > wrote:
>>>
>>> >Good quiche is ambrosia.
>>>
>>> You're gonna have Wayne to answer to for that comment. Ambrosia is a
>>> fruit salad. <EG>
>>
>>Ambrosia is iced Earl Grays tea... ;-d
>>With Splenda.
>
> I'll just wait patiently for Wayne to get home from work and see this.
> You know how he is about ambrosia.
>
> Carol

-= Exported from BigOven =-

My Creamy Ambrosia

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Family

-= Ingredients =-
2 cn Fruit cocktail ; 28 oz
2 cn Whole mandarin oranges
3 tb Sour Cream
8 oz Cream cheese
2 tb Sweetened condensed milk
1 cn Nestle' cream

-= Instructions =-
Mix all together and refrigerate til ready to serve.


** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **





--
My Word
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

"cybercat" > wrote in message
...
>
> > wrote in message
> ups.com...
>>
>>
>> What the heck is quiche, and why isn't it a pizza? I'd much rather have
>> a pizza.
>>
>
> It is a baked egg dish, very tasty. It is nothing like pizza, and very
> easy to make. Quiche Lorraine tastes like a western omelet. I once
> made a pizza quiche with hot Italian sausage that was great!
>
> You get (or make) a pie crust, lay in the fillings (cheese and whatever)
> then pour in the beaten eggs and bake. It is good hot or cold.
>
>
I like adding a little smoked gruyere to mine. It's, hmmm... heavenly!

--
My Word
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

Oh pshaw, on Wed 23 Aug 2006 03:03:40p, Margaret Suran meant to say...

>
>
> Wayne Boatwright wrote:
>> Oh pshaw, On Wed 23 Aug 2006 11:48:37a, Margaret Suran was muttering
>> about...
>>
>>
>>>
>>>OmManiPadmeOmelet wrote:
>
>>>>
>>>>Okay, let's just say that iced Earl Grays is orgasmically delicious and
>>>>let it go at that. ;-)
>>>>
>>>>'K?
>>>
>>>
>>>'K with me. I am not the type to start a spat with anybody. ) We
>>>can even drink a toast to Earl Grey, but I will have some wine instead,
>>>if it's all right with you.
>>
>>
>> Earl Red or Earl White?
>>
>
> I ended up asking for a glass of Merlot. )
>

And a good choice it is. Merlot is one of my favorite types of wine.

--
Wayne Boatwright
__________________________________________________

'You said WORK! Aaagh!'--Maynard G Krebbs

Oh pshaw, on Wed 23 Aug 2006 05:01:37p, MY WORD meant to say...

>
> "Damsel in dis Dress" > wrote in message
> ...
>> On Tue, 22 Aug 2006 15:07:08 -0500, OmManiPadmeOmelet
>> > wrote:
>>
>>>In article >,
>>> Damsel in dis Dress > wrote:
>>>
>>>> On Tue, 22 Aug 2006 11:52:58 -0500, OmManiPadmeOmelet
>>>> > wrote:
>>>>
>>>> >Good quiche is ambrosia.
>>>>
>>>> You're gonna have Wayne to answer to for that comment. Ambrosia is a
>>>> fruit salad. <EG>
>>>
>>>Ambrosia is iced Earl Grays tea... ;-d
>>>With Splenda.
>>
>> I'll just wait patiently for Wayne to get home from work and see this.
>> You know how he is about ambrosia.
>>
>> Carol
>
> -= Exported from BigOven =-
>
> My Creamy Ambrosia
>
> Recipe By:
> Serving Size: 4
> Cuisine:
> Main Ingredient:
> Categories: Family
>
> -= Ingredients =-
> 2 cn Fruit cocktail ; 28 oz
> 2 cn Whole mandarin oranges
> 3 tb Sour Cream
> 8 oz Cream cheese
> 2 tb Sweetened condensed milk
> 1 cn Nestle' cream
>
> -= Instructions =-
> Mix all together and refrigerate til ready to serve.

Creamy fruit salad. :-)


am·bro·sia (am-bro'zh?, -zhe-?)
n.

Oh pshaw, on Wed 23 Aug 2006 01:22:38p, OmManiPadmeOmelet meant to say...

> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> > Sounds wonderfully fantastic. Seriously!
>>
>> Thanks!
>>
>> > Makes me wonder how coconut would be added to mom's orange/cranberry
>> > relish she always made for Thanksgiving.
>>
>> Probably would taste good. I have used grated coconut in
>> cranberry/orange bread.
>
> Yummy sounding. ;-d
>
>>
>> > I can now get fresh green (unripe) coconuts from My Thanh in Austin.
>> >
>> > Hmmmmmmm.........
>>
>> I've not had a green coconut. Is that the stage at which you can
>> "spoon" out the coconut meat?
>
> Indeedy!
> The inside is like coconut pudding.
> The husk is still white instead of brown.
>
> I personally prefer them. Very sweet and the texture of the meat is
> better IMHO.

I occasionally see those for sale in one of our gourmet markets at a
fantastic price. I would love to taste one. I doubt, though, that it
could be used interchangably for grated mature coconut.

--
Wayne Boatwright
__________________________________________________

'You said WORK! Aaagh!'--Maynard G Krebbs

In article >,
"kilikini" > wrote:

> You know, Kat, I have no idea! The only kind of eggs I've ever had were
> chicken. I've also never tried free-range eggs, although that's what we buy
> from the veggie stand, because I get so sick from chicken eggs it's not
> worth trying even free-range. Why be sick for 2 days because of an
> experiment? I just stay away and don't worry about it. I absolutely love
> eggs, but they don't like me. It happens. :-(
>
> kili

If you have a chance to try duck eggs and want to brave it out? :-)
Might be able to find some from someone that has ducks locally...

Viral vaccines made in chicken eggs used to make a lot of people sick.
The ones made in duck eggs don't.

Cheers! :-)
--
Peace!
Om

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

"OmManiPadmeOmelet" > wrote in message
news
> In article >,
> "kilikini" > wrote:
>
> > You know, Kat, I have no idea! The only kind of eggs I've ever had were
> > chicken. I've also never tried free-range eggs, although that's what we
buy
> > from the veggie stand, because I get so sick from chicken eggs it's not
> > worth trying even free-range. Why be sick for 2 days because of an
> > experiment? I just stay away and don't worry about it. I absolutely
love
> > eggs, but they don't like me. It happens. :-(
> >
> > kili
>
> If you have a chance to try duck eggs and want to brave it out? :-)
> Might be able to find some from someone that has ducks locally...
>
> Viral vaccines made in chicken eggs used to make a lot of people sick.
> The ones made in duck eggs don't.
>
> Cheers! :-)
> --

Good tip, thank you!

kili

Oh pshaw, on Thu 24 Aug 2006 09:18:28a, OmManiPadmeOmelet meant to say...

> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> >> I've not had a green coconut. Is that the stage at which you can
>> >> "spoon" out the coconut meat?
>> >
>> > Indeedy!
>> > The inside is like coconut pudding.
>> > The husk is still white instead of brown.
>> >
>> > I personally prefer them. Very sweet and the texture of the meat is
>> > better IMHO.
>>
>> I occasionally see those for sale in one of our gourmet markets at a
>> fantastic price. I would love to taste one. I doubt, though, that it
>> could be used interchangably for grated mature coconut.
>>
>> --
>> Wayne Boatwright
>
> For some reason, I can NOT bring myself to swallow shredded mature
> coconut. :-( It's like trying to swallow sawdust! Dried is even worse.
> One reason I never have and never will eat german chocolate cake, or any
> other recipe with shredded coconut. I just cannot swallow it.

Well, that would certainly be a reason not to eat it. :-) Doesn't bother
me really. I love German Chocolate Cake, but only homemade. The bakery
versions are horrible.

--
Wayne Boatwright
__________________________________________________

FATAL SYSTEM ERROR: Press F13 to continue...

Wayne Boatwright wrote:

> > For some reason, I can NOT bring myself to swallow shredded mature
> > coconut. :-( It's like trying to swallow sawdust! Dried is even worse.
> > One reason I never have and never will eat german chocolate cake, or any
> > other recipe with shredded coconut. I just cannot swallow it.
>
> Well, that would certainly be a reason not to eat it. :-) Doesn't bother
> me really. I love German Chocolate Cake, but only homemade. The bakery
> versions are horrible.
>

A year or so ago I had a German Chocolate cake from a local grocery store
bakery and it was pretty darned good. Many years ago I had a chocolate cake
made by a German friend from an old family recipe. The stuff inside that I
thought was coconut was sauerkraut. It was fantastic.

OmManiPadmeOmelet wrote:

>
> >
> > Well, that would certainly be a reason not to eat it. :-) Doesn't bother
> > me really. I love German Chocolate Cake, but only homemade. The bakery
> > versions are horrible.
> >
> > --
> > Wayne Boatwright
>
> IMHO home baked goods are always better!
>

I would tend agree, but with the proviso that the person is a good baker. I
know some people who could not bake if their lives depended on it. Never
underestimate the stupidity that some people are capable of. The sister of a
friend of mine could not make Jell-O. There are three ingredients and simple
steps. Boil water, add the boiling water to the Jell-O powder and stir, then add
cold water, stir and cool. It couldn't get much simpler, but she couldn't
understand that you have to do the water in that order.

Damsel in dis Dress wrote:

>
>
> >A year or so ago I had a German Chocolate cake from a local grocery store
> >bakery and it was pretty darned good. Many years ago I had a chocolate cake
> >made by a German friend from an old family recipe. The stuff inside that I
> >thought was coconut was sauerkraut. It was fantastic.
>
> Dayam! I'd love to try that. I wish I weren't the only one in the
> house who'll eat sauerkraut. (
>

If you don't tell them it is sauerkraut they won't know.
I'd love to give you the recipe, but I don't have it and the friend who made it
died a few years ago. I am sure you could find on on the net.

In article >,
Dave Smith > wrote:

> OmManiPadmeOmelet wrote:
>
> >
> > >
> > > Well, that would certainly be a reason not to eat it. :-) Doesn't bother
> > > me really. I love German Chocolate Cake, but only homemade. The bakery
> > > versions are horrible.
> > >
> > > --
> > > Wayne Boatwright
> >
> > IMHO home baked goods are always better!
> >
>
> I would tend agree, but with the proviso that the person is a good baker. I
> know some people who could not bake if their lives depended on it. Never
> underestimate the stupidity that some people are capable of. The sister of a
> friend of mine could not make Jell-O. There are three ingredients and simple
> steps. Boil water, add the boiling water to the Jell-O powder and stir, then
> add
> cold water, stir and cool. It couldn't get much simpler, but she couldn't
> understand that you have to do the water in that order.

Bet she started it in cold water??? ;-)

Yes, one _can_ screw up Jello. <cringe>
I did it when I first was learning to cook when I was a little kid.
Small kids are not patient and have short attention spans...
I dumped it in before the water was hot enough, then got bored and did
not stir it enough.

The result was loose, watery jello on top of a "rubber" base. <G>
--
Peace!
Om

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

OmManiPadmeOmelet wrote:

>
> > >
> > cold water, stir and cool. It couldn't get much simpler, but she couldn't
> > understand that you have to do the water in that order.
>
> Bet she started it in cold water??? ;-)
>

Bingo

> Yes, one _can_ screw up Jello. <cringe>
> I did it when I first was learning to cook when I was a little kid.
> Small kids are not patient and have short attention spans...
> I dumped it in before the water was hot enough, then got bored and did
> not stir it enough.
>
> The result was loose, watery jello on top of a "rubber" base. <G>

The difference is that you learned from your mistake. This girl's Jello-O error was
repeated several times, which is one of the reasons her culinary incompetence
became a standing joke.

Sadly, there are a lot of people who simply cannot cook. Their idea of a home made
meal is heating something bought in a try, like lasagne.

In article >,
Dave Smith > wrote:

> OmManiPadmeOmelet wrote:
>
> >
> > > >
> > > cold water, stir and cool. It couldn't get much simpler, but she couldn't
> > > understand that you have to do the water in that order.
> >
> > Bet she started it in cold water??? ;-)
> >
>
> Bingo
>
> > Yes, one _can_ screw up Jello. <cringe>
> > I did it when I first was learning to cook when I was a little kid.
> > Small kids are not patient and have short attention spans...
> > I dumped it in before the water was hot enough, then got bored and did
> > not stir it enough.
> >
> > The result was loose, watery jello on top of a "rubber" base. <G>
>
> The difference is that you learned from your mistake. This girl's Jello-O
> error was
> repeated several times, which is one of the reasons her culinary incompetence
> became a standing joke.
>
> Sadly, there are a lot of people who simply cannot cook. Their idea of a home
> made
> meal is heating something bought in a try, like lasagne.

I know what you mean...
Attention span and patience. ;-)
Some people never grow up?
--
Peace!
Om

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

OmManiPadmeOmelet > wrote in
news
> In article >,
> "kilikini" > wrote:
>
>> You know, Kat, I have no idea! The only kind of eggs I've
>> ever had were chicken. I've also never tried free-range
>> eggs, although that's what we buy from the veggie stand,
>> because I get so sick from chicken eggs it's not worth
>> trying even free-range. Why be sick for 2 days because of
>> an experiment? I just stay away and don't worry about it.
>> I absolutely love eggs, but they don't like me. It
>> happens. :-(
>>
>> kili
>
> If you have a chance to try duck eggs and want to brave it
> out? :-) Might be able to find some from someone that has
> ducks locally...
>
> Viral vaccines made in chicken eggs used to make a lot of
> people sick. The ones made in duck eggs don't.

also commercial egg layers are fed antibiotics & the eggs are
dipped in one of the pennicillin clones. one of Boo's egg
customers can't eat grocery store eggs, but eats ours with no
problem.
that said, i second the suggestion to experiment with duck
eggs. those are good
lee
--
Question with boldness even the existence of god; because if
there be
one, he must more approve the homage of reason than that of
blindfolded
fear. - Thomas Jefferson

On Thu, 24 Aug 2006 14:25:59 -0400, Dave Smith
> wrote:

>Damsel in dis Dress wrote:
>
>> >A year or so ago I had a German Chocolate cake from a local grocery store
>> >bakery and it was pretty darned good. Many years ago I had a chocolate cake
>> >made by a German friend from an old family recipe. The stuff inside that I
>> >thought was coconut was sauerkraut. It was fantastic.
>>
>> Dayam! I'd love to try that. I wish I weren't the only one in the
>> house who'll eat sauerkraut. (
>>
>
>If you don't tell them it is sauerkraut they won't know.
>I'd love to give you the recipe, but I don't have it and the friend who made it
>died a few years ago. I am sure you could find on on the net.

I'm very sorry about your friend.

Carol

Oh pshaw, on Thu 24 Aug 2006 04:07:14p, Damsel in dis Dress meant to
say...

> On Thu, 24 Aug 2006 14:25:59 -0400, Dave Smith
> > wrote:
>
>>Damsel in dis Dress wrote:
>>
>>> >A year or so ago I had a German Chocolate cake from a local grocery
>>> >store bakery and it was pretty darned good. Many years ago I had a
>>> >chocolate cake made by a German friend from an old family recipe. The
>>> >stuff inside that I thought was coconut was sauerkraut. It was
>>> >fantastic.
>>>
>>> Dayam! I'd love to try that. I wish I weren't the only one in the
>>> house who'll eat sauerkraut. (
>>>
>>
>>If you don't tell them it is sauerkraut they won't know.
>>I'd love to give you the recipe, but I don't have it and the friend who
>>made it died a few years ago. I am sure you could find on on the net.
>
> I'm very sorry about your friend.
>
> Carol
>

Here's a recipe that may be similar...


* Exported from MasterCook *

Salesman's Sauerkraut Chocolate Cake

Recipe By :Jo Anne Merrill
Serving Size : 1 Preparation Time :0:40
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- Cake: -----
1/2 cup margarine -- soften
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup water
1/2 cup cocoa powder
8 ounces sauerkraut -- * see note
--- Frosting: -----
6 ounces chocolate chips
4 tablespoons margarine
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon salt
2 3/4 cups powdered sugar

* Use an 8-ounce can of sauerkraut. Do not use sauerkraut which has caraway
seeds. Lightly drain and chop by hand -- don't use food processor.

1. Combine margarine and sugar in large bowl. Beat in eggs one at a
time. Add the vanilla and blend.
2. In another bowl, sift dry ingredients together. Add to the egg
mixture slowly, alternating with the water. Stir in the sauerkraut. Mix
until smooth.
3. Grease a 13 x 9 x 2-inch pan. Pour the cake batter into pan and
bake in preheated 350-degree oven for 30-35 minutes, or until knife
inserted in center comes out clean. If you prefer, leave the cake in the
pan for easier frosting and transporting.

FROSTING:
1. Melt chocolate chips and margarine in top of double boiler. Remove
from heat and add sour cream, vanilla and salt. Gradually beat in powdered
sugar until the frosting is of spreading consistency. You may not need all
the powdered sugar.
2. Frost cake while still slightly warm or wait until cooled.

- - - - - - - - - - - - - - - - - - -

--
Wayne Boatwright
__________________________________________________

FATAL SYSTEM ERROR: Press F13 to continue...

In article >,
"pfoley" > wrote:

> "kilikini" > wrote in message
> .. .
> >
> > "OmManiPadmeOmelet" > wrote in message
> > news
> > > In article >,
> > > notbob > wrote:
> > >
> > > > On 2006-08-22, OmManiPadmeOmelet > wrote:
> > > >
> > > > > You really cannot compare quiche to pizza.
> > > > > They are two totally different kinds of food and both have their own
> > > > > merits.
> > > >
> > > > Actually, they have a lot in common. Both have a crust, include
> > > > cheese and veggies, and are baked.
> > > >
> > > > nb
> > >
> > > True, but I don't make quiche with a crust.
> > > I'm allergic to wheat.
> > > --
> > > Peace!
> > > Om
> > >
> >
> > Okay, from what I've understood from this group, a crustless quiche is
> more
> > like a frittata, is it not? I used to absolutely adore quiche, but
> > unfortunately, I can no longer eat eggs. I do, however, LOVE my pizza.
> My
> > husband doesn't eat pizza, but eats the heck out of eggs. Jack Sprat.
> :-/
> >
> > kili
> ==============
> If you can't eat eggs, maybe you could try it using Egg Beaters. I wonder
> if that work.
> -----------------
> >
> >
Egg substitutes work but it takes a little longer for the quich to set.
I add a little extra cheest to compensate. Problems with flour can be
minimized but using less. A usable crust can be made from a cup of
flour, canola oil to crumb stage(I usually sneak in a litle butter but
not neccessary), and then water to make it workable.

- Bill

Coloribus gustibus non disputatum

In article >,
Dave Smith > wrote:

> notbob wrote:
>
> In the area of France where quiche originated they have their own version
> of pizza called an onion tart. It is a bread dough that has been spread
> out like pizza and it is topped with cheese and lots of onion then bake
> in a hot oven.

Tarte Flambee in France, Flammkuchen in Germany,
my version of it is pizza dough spread with creme frache (or soft white
farmers cheese) with a tsp of nutmeg stirred into it, coursely chopped
slices of Canadian bacon (I use 0.4 lb), then diceded onion to blanket
everything. Bake as a normal pizza.

It's simple, tasty, and a whole lot less calories than standard
"cheesey" pizzas. Like a quiche, serve with dry riesling or
gewurztraminer for maximum ethnic experience.

- Bill

Coloribus gustibus non disputatum

In article >,
OmManiPadmeOmelet > wrote:

> In article >,
> "cybercat" > wrote:
>
> > "OmManiPadmeOmelet" > wrote
> > >
> > > You really cannot compare quiche to pizza.
> >
> > But if you did ... you would have to say that quiche is a much more nutrient
> > dense food. Eggs are among the top five most nutritionally complete foods
> > for humans.
>
> Yer preachin' to the choir kiddo. ;-)
>
> >
> > Note that I said "nutrient dense," not "healthy" or any other general term.
> > For anyone for whom saturated fat and cholesterol are problems, pizza is a
> > better choice.
>
> Nope.
> Not if you are an Atkinsophile!
>
> Bread makes me deathly ill.
> If I eat pizza, I'm sick for at least 2 days depending on how much I eat.
>
> According to the stats I've read, 5% of the population is allergic to
> wheat proteins. It's no wonder gastroenterologists are so rich.
>
> Eggs are no longer the evil that was once preached.

Not what my cardiologist told me. High cholesterol, that's no yoke:-)
Ja, sure, you betcha'.

- Bill

Coloribus gustibus non disputatum

In article >,
OmManiPadmeOmelet > wrote:

> In article >,
> Dave Smith > wrote:
>
> > OmManiPadmeOmelet wrote:
> >
> > >
> > > > >
> > > > cold water, stir and cool. It couldn't get much simpler, but she
> > > > couldn't
> > > > understand that you have to do the water in that order.
> > >
> > > Bet she started it in cold water??? ;-)
> > >
> >
> > Bingo
> >
> > > Yes, one _can_ screw up Jello. <cringe>
> > > I did it when I first was learning to cook when I was a little kid.
> > > Small kids are not patient and have short attention spans...
> > > I dumped it in before the water was hot enough, then got bored and did
> > > not stir it enough.
> > >
> > > The result was loose, watery jello on top of a "rubber" base. <G>
> >
> > The difference is that you learned from your mistake. This girl's Jello-O
> > error was
> > repeated several times, which is one of the reasons her culinary
> > incompetence
> > became a standing joke.
> >
> > Sadly, there are a lot of people who simply cannot cook. Their idea of a
> > home
> > made
> > meal is heating something bought in a try, like lasagne.
>
> I know what you mean...
> Attention span and patience. ;-)
> Some people never grow up?

Youth is fleeting, immaturity can last forever.

- Bill

Gustibus yada yada yada

"William L. Rose" > wrote:
> >
> > Eggs are no longer the evil that was once preached.
>
> Not what my cardiologist told me. High cholesterol, that's no yoke:-)
> Ja, sure, you betcha'.
>
> - Bill

Bill, point taken. There are valid reasons for avoiding foods high
in cholesterol, one being having high serum cholesterol. Some
of us make so much of our own that diet can put us in a
dangerous range, especially if there is pre-existing heart disease.

The point I was making is that for others, eggs are a healthy
food because of all the nutrients they contain. They are for me
because my overall cholesterol is low and my HDL "good"
cholesterol is sky high. That said, I have eaten lots of eggs,
meat, and dairy, in addition to lots of fresh vegetables,
fibrous whole grains and fruits, all my life. And lets just
say I am over um, 35.

To put it more simply: a generation or more grew up
thinking that more than three eggs a week is bad for
EVERYONE. It just is not true.

>
> Coloribus gustibus non disputatum



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