Schnuck's has rump roast for $4.49/#. I sliced off pieces, and cut them
up, then fried them in a very hot pan with avocado oil after sprinkling
them with adobo seasoning blend. The canned refried beans were given
the hydrate and reduce repeatedly thing for at least a half hour. Corn >tortillas warmed in the oven, chopped tomato, shredded lettuce, shredded >cheddar, sliced avocado, sour cream, a halved lime, and green salsa
purchased at my favorite taqueria. If eating tortillas wasn't enough, I
even had a couple of decent beers (Negra Modelo).
It's OK. I'll be back to starving myself soon.
If some folks got together to decide what would be best done with that
roast, would that constitute a rump parliament?
Schnuck's has rump roast for $4.49/#.
If some folks got together to decide what would be best done with that
roast, would that constitute a rump parliament?
On Friday, January 26, 2024 at 10:36:49 PM UTC-6, dsi1 wrote:think I can consider it meat because that's not what meat's supposed to be like. While there are options at the grocery store, I'm somewhere else. What's good is new york strip.
On Friday, January 26, 2024 at 5:47:22 PM UTC-10, Ed P wrote:
On 1/26/2024 10:06 PM, BryanGSimmons wrote:
Schnuck's has rump roast for $4.49/#.That is what my grandmother used for pot roast. We still do and I have
If some folks got together to decide what would be best done with that >>>> roast, would that constitute a rump parliament?
her pot to make it in. Club aluminum Dutch oven, a bit over 100 years old. >> That's what I used to roast when I was a kid. It was probably because it was a cheap cut. I never could get that tough piece of meat to behave. These days, I sous vide it. I've finally tamed that meat.
https://photos.app.goo.gl/Pe4UeykVEhasRafKA
I am absolutely opposed to this cut because it is tougher than I can bear. Only thing - if I had an extremely sharp knife to slice it with. It was suggested to me as a cost-cutting method: just slice some off and eat it it will last a week. I don't
On 1/27/2024 3:52 AM, Sauceror wrote:think I can consider it meat because that's not what meat's supposed to be like. While there are options at the grocery store, I'm somewhere else. What's good is new york strip.
On Friday, January 26, 2024 at 10:36:49 PM UTC-6, dsi1 wrote:
On Friday, January 26, 2024 at 5:47:22 PM UTC-10, Ed P wrote:
On 1/26/2024 10:06 PM, BryanGSimmons wrote:
Schnuck's has rump roast for $4.49/#.That is what my grandmother used for pot roast. We still do and I have >>>> her pot to make it in. Club aluminum Dutch oven, a bit over 100 years old. >>> That's what I used to roast when I was a kid. It was probably because it was a cheap cut. I never could get that tough piece of meat to behave. These days, I sous vide it. I've finally tamed that meat.
If some folks got together to decide what would be best done with that >>>>> roast, would that constitute a rump parliament?
https://photos.app.goo.gl/Pe4UeykVEhasRafKA
I am absolutely opposed to this cut because it is tougher than I can bear. Only thing - if I had an extremely sharp knife to slice it with. It was suggested to me as a cost-cutting method: just slice some off and eat it it will last a week. I don't
That is why you pot roast it. Yummy and tender
Schnuck's has rump roast for $4.49/#. I sliced off pieces, and cut them up, then fried them in a very hot pan with avocado oil after sprinkling them with adobo seasoning blend. The canned refried beans were given the hydrate and reduce repeatedly thing for at least a half hour. Corn tortillas warmed in the oven, chopped tomato, shredded lettuce, shredded cheddar, sliced avocado, sour cream, a halved lime, and green salsa purchased at my favorite taqueria. If eating tortillas wasn't enough, I even had a couple of decent beers (Negra Modelo).
It's OK. I'll be back to starving myself soon.
If some folks got together to decide what would be best done with that roast, would that constitute a rump parliament?
Schnuck's has rump roast for $4.49/#. I sliced off pieces, and cut
them up, then fried them in a very hot pan with avocado oil after
sprinkling them with adobo seasoning blend. The canned refried beans
were given the hydrate and reduce repeatedly thing for at least a half
hour. Corn tortillas warmed in the oven, chopped tomato, shredded
lettuce, shredded cheddar, sliced avocado, sour cream, a halved lime,
and green salsa purchased at my favorite taqueria. If eating tortillas wasn't enough, I even had a couple of decent beers (Negra Modelo).
It's OK. I'll be back to starving myself soon.
If Sauceror is grilling rump, he's woefully ill-informed.
On 2024-01-27, Cindy Hamilton wrote:
If Sauceror is grilling rump, he's woefully ill-informed.
But we must admit that he divined a very apt
username this time around.
On Fri, 26 Jan 2024, BryanGSimmons wrote:
Schnuck's has rump roast for $4.49/#. I sliced off pieces, and cut
them up, then fried them in a very hot pan with avocado oil after
sprinkling them with adobo seasoning blend. The canned refried beans
were given the hydrate and reduce repeatedly thing for at least a half
hour. Corn tortillas warmed in the oven, chopped tomato, shredded
lettuce, shredded cheddar, sliced avocado, sour cream, a halved lime,
and green salsa purchased at my favorite taqueria. If eating tortillas
wasn't enough, I even had a couple of decent beers (Negra Modelo).
It's OK. I'll be back to starving myself soon.
If some folks got together to decide what would be best done with that
roast, would that constitute a rump parliament?
What was used historically in mexico/southern us instead of sour cream
and cheddar? Did they have those products 100 years ago or more or are
those a semi-modern add-on?
On 2024-01-27 14:28:17 +0000, D said:
On Fri, 26 Jan 2024, BryanGSimmons wrote:
Schnuck's has rump roast for $4.49/#. I sliced off pieces, and cut
them up, then fried them in a very hot pan with avocado oil after
sprinkling them with adobo seasoning blend. The canned refried beans
were given the hydrate and reduce repeatedly thing for at least a
half hour. Corn tortillas warmed in the oven, chopped tomato,
shredded lettuce, shredded cheddar, sliced avocado, sour cream, a
halved lime, and green salsa purchased at my favorite taqueria. If
eating tortillas wasn't enough, I even had a couple of decent beers
(Negra Modelo).
It's OK. I'll be back to starving myself soon.
If some folks got together to decide what would be best done with
that roast, would that constitute a rump parliament?
What was used historically in mexico/southern us instead of sour cream
and cheddar? Did they have those products 100 years ago or more or are
those a semi-modern add-on?
They used cheese and sour cream. Those products have been around since
the milk cow was invented. What they use today is different and far better than the condements you get at Taco Bell though. Cheddar is a
TexMex thing.
On 2024-01-27, Mike Duffy <mxduffy@bell.net> wrote:
On 2024-01-27, Cindy Hamilton wrote:
If Sauceror is grilling rump, he's woefully ill-informed.
But we must admit that he divined a very apt
username this time around.
Shrug. My killfile caught him anyway. If Ed hadn't replied, I wouldn't
have even known he exists.
On 1/27/2024 10:11 AM, Cindy Hamilton wrote:
On 2024-01-27, Mike Duffy <mxduffy@bell.net> wrote:Ditto. I have to wonder how much trouble the Google Groupers will go to when posting here is no longer an option.
On 2024-01-27, Cindy Hamilton wrote:
If Sauceror is grilling rump, he's woefully ill-informed.
But we must admit that he divined a very apt
username this time around.
Shrug. My killfile caught him anyway. If Ed hadn't replied, I wouldn't >> have even known he exists.
Jill
On 1/27/2024 10:23 AM, bob wrote:
On 2024-01-27 14:28:17 +0000, D said:Cheddar is an English cheese, although argueably it could also be a
On Fri, 26 Jan 2024, BryanGSimmons wrote:
Schnuck's has rump roast for $4.49/#. I sliced off pieces, and cut
them up, then fried them in a very hot pan with avocado oil after
sprinkling them with adobo seasoning blend. The canned refried beans
were given the hydrate and reduce repeatedly thing for at least a half >>>> hour. Corn tortillas warmed in the oven, chopped tomato, shredded
lettuce, shredded cheddar, sliced avocado, sour cream, a halved lime,
and green salsa purchased at my favorite taqueria. If eating tortillas >>>> wasn't enough, I even had a couple of decent beers (Negra Modelo).
It's OK. I'll be back to starving myself soon.
If some folks got together to decide what would be best done with that >>>> roast, would that constitute a rump parliament?
What was used historically in mexico/southern us instead of sour cream
and cheddar? Did they have those products 100 years ago or more or are
those a semi-modern add-on?
They used cheese and sour cream. Those products have been around since
the milk cow was invented. What they use today is different and far
better than the condiments you get at Taco Bell though. Cheddar is a
TexMex thing.
Wisconsin type of cheese. It really has no place in TexMex outside of
Taco Bell.
Jill
On 1/27/2024 10:23 AM, bob wrote:
On 2024-01-27 14:28:17 +0000, D said:Cheddar is an English cheese, although argueably it could also be a
On Fri, 26 Jan 2024, BryanGSimmons wrote:
Schnuck's has rump roast for $4.49/#. I sliced off pieces, and cut
them up, then fried them in a very hot pan with avocado oil after
sprinkling them with adobo seasoning blend. The canned refried beans >>>> were given the hydrate and reduce repeatedly thing for at least a
half hour. Corn tortillas warmed in the oven, chopped tomato,
shredded lettuce, shredded cheddar, sliced avocado, sour cream, a
halved lime, and green salsa purchased at my favorite taqueria. If
eating tortillas wasn't enough, I even had a couple of decent beers
(Negra Modelo).
It's OK. I'll be back to starving myself soon.
If some folks got together to decide what would be best done with
that roast, would that constitute a rump parliament?
What was used historically in mexico/southern us instead of sour cream
and cheddar? Did they have those products 100 years ago or more or are
those a semi-modern add-on?
They used cheese and sour cream. Those products have been around since
the milk cow was invented. What they use today is different and far
better than the condements you get at Taco Bell though. Cheddar is a
TexMex thing.
Wisconsin type of cheese. It really has no place in TexMex outside of
Taco Bell.
Cheddar is an English cheese, although argueably it could also be a
Wisconsin type of cheese. It really has no place in TexMex outside of
Taco Bell.
Jill
It may not have a place but almost every TexMex restaurant I have ever
been to in Texas uses cheddar in many of their dishes. Some use yellow colored cheddar sauce (liquid) like Rico's brand and American cheese.
Cheddar is produced in many countries and in many states in the US. Originated in England though.
On 2024-01-27, Mike Duffy <mxduffy@bell.net> wrote:
On 2024-01-27, Cindy Hamilton wrote:
If Sauceror is grilling rump, he's woefully ill-informed.
But we must admit that he divined a very apt
username this time around.
Shrug. My killfile caught him anyway.
On 2024-01-27 14:28:17 +0000, D said:
On Fri, 26 Jan 2024, BryanGSimmons wrote:
Schnuck's has rump roast for $4.49/#. I sliced off pieces, and
cut them up, then fried them in a very hot pan with avocado oil
after sprinkling them with adobo seasoning blend. The canned
refried beans were given the hydrate and reduce repeatedly thing
for at least a half hour. Corn tortillas warmed in the oven,
chopped tomato, shredded lettuce, shredded cheddar, sliced
avocado, sour cream, a halved lime, and green salsa purchased at
my favorite taqueria. If eating tortillas wasn't enough, I even
had a couple of decent beers (Negra Modelo).
It's OK. I'll be back to starving myself soon.
If some folks got together to decide what would be best done with
that roast, would that constitute a rump parliament?
What was used historically in mexico/southern us instead of sour
cream and cheddar? Did they have those products 100 years ago or
more or are those a semi-modern add-on?
They used cheese and sour cream. Those products have been around
since the milk cow was invented. What they use today is different
and far better than the condements you get at Taco Bell though.
Cheddar is a TexMex thing.
On 2024-01-27 9:39 a.m., bob wrote:
"The 19th-century Somerset dairyman Joseph Harding was central to the modernisation and standardisation of cheddar.[9] For his technical innovations, promotion of dairy hygiene, and volunteer dissemination of modern cheese-making techniques, Harding has been dubbed "the father of cheddar".[10] Harding introduced new equipment to the process of cheese-making, including his "revolving breaker" for curd cutting; the revolving breaker saved much manual effort in the cheese-making process.[11][12] The "Joseph Harding method" was the first modernCheddar is an English cheese, although argueably it could also be a
Wisconsin type of cheese. It really has no place in TexMex outside of
Taco Bell.
Jill
It may not have a place but almost every TexMex restaurant I have ever
been to in Texas uses cheddar in many of their dishes. Some use yellow
colored cheddar sauce (liquid) like Rico's brand and American cheese.
Cheddar is produced in many countries and in many states in the US.
Originated in England though.
system for cheddar production based upon scientific principles. Harding stated that cheddar cheese is "not made in the field, nor in the byre,
nor even in the cow, it is made in the dairy".[9] Together, Joseph
Harding and his wife introduced cheddar in Scotland and North America,
while his sons Henry and William Harding were responsible for
introducing cheddar cheese production to Australia[13] and facilitating
the establishment of the cheese industry in New Zealand, respectively."
bob wrote:
On 2024-01-27 14:28:17 +0000, D said:
On Fri, 26 Jan 2024, BryanGSimmons wrote:
Schnuck's has rump roast for $4.49/#. I sliced off pieces, and
cut them up, then fried them in a very hot pan with avocado oil
after sprinkling them with adobo seasoning blend. The canned
refried beans were given the hydrate and reduce repeatedly thing
for at least a half hour. Corn tortillas warmed in the oven,
chopped tomato, shredded lettuce, shredded cheddar, sliced
avocado, sour cream, a halved lime, and green salsa purchased at
my favorite taqueria. If eating tortillas wasn't enough, I even
had a couple of decent beers (Negra Modelo).
It's OK. I'll be back to starving myself soon.
If some folks got together to decide what would be best done with
that roast, would that constitute a rump parliament?
What was used historically in mexico/southern us instead of sour
cream and cheddar? Did they have those products 100 years ago or
more or are those a semi-modern add-on?
They used cheese and sour cream. Those products have been around
since the milk cow was invented. What they use today is different
and far better than the condements you get at Taco Bell though.
Cheddar is a TexMex thing.
Actually cheddar is from England.
It's not a good piece of meat for sure. OTOH, I like it sous vide at
128°F for 12 hours or more, then refrigerate it over night, then cut
thinly across the grain. It's a lot of trouble to make a cold roast
beef sandwich. Obviously, I got too much time on my hands.
https://photos.app.goo.gl/dFTGSwUwkdtt84zQ7
bob wrote:
On 2024-01-27 14:28:17 +0000, D said:
On Fri, 26 Jan 2024, BryanGSimmons wrote:
Schnuck's has rump roast for $4.49/#. I sliced off pieces, and
cut them up, then fried them in a very hot pan with avocado oil
after sprinkling them with adobo seasoning blend. The canned
refried beans were given the hydrate and reduce repeatedly thing
for at least a half hour. Corn tortillas warmed in the oven,
chopped tomato, shredded lettuce, shredded cheddar, sliced
avocado, sour cream, a halved lime, and green salsa purchased at
my favorite taqueria. If eating tortillas wasn't enough, I even
had a couple of decent beers (Negra Modelo).
It's OK. I'll be back to starving myself soon.
If some folks got together to decide what would be best done with
that roast, would that constitute a rump parliament?
What was used historically in mexico/southern us instead of sour
cream and cheddar? Did they have those products 100 years ago or
more or are those a semi-modern add-on?
They used cheese and sour cream. Those products have been around
since the milk cow was invented. What they use today is different
and far better than the condements you get at Taco Bell though.
Cheddar is a TexMex thing.
Actually cheddar is from England.
On 2024-01-27 20:56:26 +0000, cshenk said:
They used cheese and sour cream. Those products have been around
since the milk cow was invented. What they use today is different
and far better than the condements you get at Taco Bell though.
Cheddar is a TexMex thing.
Actually cheddar is from England.
Ok good to know.
On Friday, January 26, 2024 at 10:52:32 PM UTC-10, Sauceror wrote:
On Friday, January 26, 2024 at 10:36:49 PM UTC-6, dsi1 wrote:> > On
Friday, January 26, 2024 at 5:47:22 PM UTC-10, Ed P wrote:> > > On
1/26/2024 10:06 PM, BryanGSimmons wrote:> > > > Schnuck's has rump
roast for $4.49/#.> > > >> > > > If some folks got together to decide
what would be best done with that> > > > roast, would that constitute a
rump parliament?> > > >> > > That is what my grandmother used for pot
roast. We still do and I have> > > her pot to make it in. Club aluminum
Dutch oven, a bit over 100 years old.> > That's what I used to roast
when I was a kid. It was probably because it was a cheap cut. I never
could get that tough piece of meat to behave. These days, I sous vide
it. I've finally tamed that meat.> >> >
https://photos.app.goo.gl/Pe4UeykVEhasRafKA
I am absolutely opposed to this cut because it is tougher than I can
bear. Only thing - if I had an extremely sharp knife to slice it with.
It was suggested to me as a cost-cutting method: just slice some off
and eat it it will last a week. I don't think I can consider it meat
because that's not what meat's supposed to be like. While there are
options at the grocery store, I'm somewhere else. What's good is new
york strip.
It's not a good piece of meat for sure. OTOH, I like it sous vide at
128°F for 12 hours or more, then refrigerate it over night, then cut
thinly across the grain. It's a lot of trouble to make a cold roast
beef sandwich. Obviously, I got too much time on my hands. https://photos.app.goo.gl/dFTGSwUwkdtt84zQ7
On 2024-01-27, jmcquown <j_mcquown@comcast.net> wrote:
On 1/27/2024 10:23 AM, bob wrote:
On 2024-01-27 14:28:17 +0000, D said:Cheddar is an English cheese, although argueably it could also be a
On Fri, 26 Jan 2024, BryanGSimmons wrote:
Schnuck's has rump roast for $4.49/#. I sliced off pieces, and cut
them up, then fried them in a very hot pan with avocado oil after
sprinkling them with adobo seasoning blend. The canned refried beans >>>>> were given the hydrate and reduce repeatedly thing for at least a
half hour. Corn tortillas warmed in the oven, chopped tomato,
shredded lettuce, shredded cheddar, sliced avocado, sour cream, a
halved lime, and green salsa purchased at my favorite taqueria. If
eating tortillas wasn't enough, I even had a couple of decent beers
(Negra Modelo).
It's OK. I'll be back to starving myself soon.
If some folks got together to decide what would be best done with
that roast, would that constitute a rump parliament?
What was used historically in mexico/southern us instead of sour cream >>>> and cheddar? Did they have those products 100 years ago or more or are >>>> those a semi-modern add-on?
They used cheese and sour cream. Those products have been around since
the milk cow was invented. What they use today is different and far
better than the condements you get at Taco Bell though. Cheddar is a
TexMex thing.
Wisconsin type of cheese. It really has no place in TexMex outside of
Taco Bell.
Yet I find it tasty anyhow. If I'm going to use taco mix, I might
as well use cheddar.
That sandwich looks pretty good. I almost feel like a rube because
I have never had anything cooked sous vite. My wife has. There is a
nearby restaurant where she had lamb shanks sous vite twice. She
was disappointed both times. Given her reaction the first time, I
was surprised that she ordered it a second time. She gripped about
it to me on the way home. I had to ask her if she had not liked it
the first time why would she have ordered it again.
My guess is that most restaurants in the US that serve steak will
sous vide their meat. If you have an order for a med. rare steak, you
simply pull a bag out of the water, remove the steak and then sear it
on a hot fire. It yields a perfectly cooked product in seconds. The
steak can then be served immediately, there's no need to let it set a
while. What could be morse perfect?
https://photos.app.goo.gl/k5LfDqBz8WoobUp26
On Saturday, January 27, 2024 at 12:42:14 PM UTC-10, Dave Smith wrote:
On 2024-01-27 3:16 p.m., dsi1 wrote:>> >> > It's not a good piece of
meat for sure. OTOH, I like it sous vide at> > 128°F for 12 hours or
more, then refrigerate it over night, then cut> > thinly across the
grain. It's a lot of trouble to make a cold roast> > beef sandwich.
Obviously, I got too much time on my hands.> >> >
https://photos.app.goo.gl/dFTGSwUwkdtt84zQ7
That sandwich looks pretty good. I almost feel like a rube because I>
have never had anything cooked sous vite. My wife has. There is a
nearby> restaurant where she had lamb shanks sous vite twice. She was>
disappointed both times. Given her reaction the first time, I was>
surprised that she ordered it a second time. She gripped about it to
on the way home. I had to ask her if she had not liked it the firsttime> why would she have ordered it again.
My guess is that most restaurants in the US that serve steak will sous
vide their meat. If you have an order for a med. rare steak, you simply
pull a bag out of the water, remove the steak and then sear it on a hot
fire. It yields a perfectly cooked product in seconds. The steak can
then be served immediately, there's no need to let it set a while. What
could be more perfect?
https://photos.app.goo.gl/k5LfDqBz8WoobUp26
On Saturday, January 27, 2024 at 8:46:28 PM UTC-10, Sauceror wrote:
On Saturday, January 27, 2024 at 11:04:45 AM UTC-6, Cindy Hamilton wrote:
Yet I find it tasty anyhow. If I'm going to use taco mix, I mightand make enchiladas. There's nothing better.
as well use cheddar.
--
Cindy Hamilton
I cooked up some Mexican chorizos and eggs for breakfast the other day. The chorizo
I got doesn't say a thing about pork salivary/lymph nodes being in the
mix but I did in fact spot some lymph nodes in the pan.
On 2024-01-27 3:56 p.m., cshenk wrote:
bob wrote:
On 2024-01-27 14:28:17 +0000, D said:
On Fri, 26 Jan 2024, BryanGSimmons wrote:
Schnuck's has rump roast for $4.49/#. I sliced off pieces,
and cut them up, then fried them in a very hot pan with
avocado oil after sprinkling them with adobo seasoning
blend. The canned refried beans were given the hydrate and
reduce repeatedly thing for at least a half hour. Corn
tortillas warmed in the oven, chopped tomato, shredded
lettuce, shredded cheddar, sliced avocado, sour cream, a
halved lime, and green salsa purchased at my favorite
taqueria. If eating tortillas wasn't enough, I even had a
couple of decent beers (Negra Modelo).
It's OK. I'll be back to starving myself soon.
If some folks got together to decide what would be best done
with that roast, would that constitute a rump parliament?
What was used historically in mexico/southern us instead of sour
cream and cheddar? Did they have those products 100 years ago
or more or are those a semi-modern add-on?
They used cheese and sour cream. Those products have been around
since the milk cow was invented. What they use today is
different and far better than the condements you get at Taco Bell
though. Cheddar is a TexMex thing.
Actually cheddar is from England.
I remember that when TexMex started showing up here recipes usually
called more Monterey Jack. As far as I can figure, Jack is basically
a young cheddar, similar to Colby.
On 2024-01-27 16:05:32 +0000, jmcquown said:
On 1/27/2024 10:23 AM, bob wrote:
On 2024-01-27 14:28:17 +0000, D said:Cheddar is an English cheese, although argueably it could also be a
On Fri, 26 Jan 2024, BryanGSimmons wrote:
Schnuck's has rump roast for $4.49/#. I sliced off pieces, and cut >>>>> them up, then fried them in a very hot pan with avocado oil after
sprinkling them with adobo seasoning blend. The canned refried
beans were given the hydrate and reduce repeatedly thing for at
least a half hour. Corn tortillas warmed in the oven, chopped
tomato, shredded lettuce, shredded cheddar, sliced avocado, sour
cream, a halved lime, and green salsa purchased at my favorite
taqueria. If eating tortillas wasn't enough, I even had a couple of
decent beers (Negra Modelo).
It's OK. I'll be back to starving myself soon.
If some folks got together to decide what would be best done with
that roast, would that constitute a rump parliament?
What was used historically in mexico/southern us instead of sour
cream and cheddar? Did they have those products 100 years ago or
more or are those a semi-modern add-on?
They used cheese and sour cream. Those products have been around
since the milk cow was invented. What they use today is different
and far better than the condiments you get at Taco Bell though.
Cheddar is a TexMex thing.
Wisconsin type of cheese. It really has no place in TexMex outside of
Taco Bell.
Jill
It may not have a place but almost every TexMex restaurant I have ever
been to in Texas uses cheddar in many of their dishes. Some use yellow colored cheddar sauce (liquid) like Rico's brand and American cheese.
Cheddar is produced in many countries and in many states in the US. Originated in England though.
Interior Mexican food uses predominantly white cheese.
Google TexMex enchiladas for example and you will see a lot of recipes
using cheddar.
On 2024-01-27 14:28:17 +0000, D said:
On Fri, 26 Jan 2024, BryanGSimmons wrote:
Schnuck's has rump roast for $4.49/#. I sliced off pieces, and cut them >>> up, then fried them in a very hot pan with avocado oil after sprinkling
them with adobo seasoning blend. The canned refried beans were given the >>> hydrate and reduce repeatedly thing for at least a half hour. Corn
tortillas warmed in the oven, chopped tomato, shredded lettuce, shredded >>> cheddar, sliced avocado, sour cream, a halved lime, and green salsa
purchased at my favorite taqueria. If eating tortillas wasn't enough, I
even had a couple of decent beers (Negra Modelo).
It's OK. I'll be back to starving myself soon.
If some folks got together to decide what would be best done with that
roast, would that constitute a rump parliament?
What was used historically in mexico/southern us instead of sour cream and >> cheddar? Did they have those products 100 years ago or more or are those a >> semi-modern add-on?
They used cheese and sour cream. Those products have been around since the milk cow was invented. What they use today is different and far better than the condements you get at Taco Bell though. Cheddar is a TexMex thing.
On Saturday, January 27, 2024 at 10:16:09 PM UTC-10, Bruce wrote:
On Sat, 27 Jan 2024 23:42:24 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Saturday, January 27, 2024 at 8:46:28 PM UTC-10, Sauceror wrote:Please, there could be minors present.
On Saturday, January 27, 2024 at 11:04:45 AM UTC-6, Cindy Hamilton wrote:
Yet I find it tasty anyhow. If I'm going to use taco mix, I mightand make enchiladas. There's nothing better.
as well use cheddar.
--
Cindy Hamilton
I cooked up some Mexican chorizos and eggs for breakfast the other day. The chorizo
I got doesn't say a thing about pork salivary/lymph nodes being in the
mix but I did in fact spot some lymph nodes in the pan.
Lymph nodes and salivary glands ain't great shakes but at least it's not lungs.
On 2024-01-27 3:16 p.m., dsi1 wrote:
It's not a good piece of meat for sure. OTOH, I like it sous vide at
128°F for 12 hours or more, then refrigerate it over night, then cut
thinly across the grain. It's a lot of trouble to make a cold roast
beef sandwich. Obviously, I got too much time on my hands.
https://photos.app.goo.gl/dFTGSwUwkdtt84zQ7
That sandwich looks pretty good. I almost feel like a rube because I
have never had anything cooked sous vite. My wife has. There is a nearby restaurant where she had lamb shanks sous vite twice. She was
disappointed both times.  Given her reaction the first time, I was surprised that she ordered it a second time. She gripped about it to me
on the way home. I had to ask her if she had not liked it the first time
why would she have ordered it again.
I have never had anything cooked sous vide. I know someone whose wife cooked some lamb sliced off a leg. She cooked it sous vide and he said
it was delicious. As far as lamb shanks go, to me they wouldn't work
well with that method of cooking. Vacuum sealed in plastic and slow
cooked in swirling water for hours? Where are the herbs and the
vegetables that result in gravy? Lamb shanks need the bone. Seems to
me lamb shanks should be slow simmered and result in a nice rich broth
when cooked with the accompaniments, not cooked in sealed plastic.
On 02/02/2024 21:48, jmcquown wrote:
I have never had anything cooked sous vide. I know someone whose wifeWhen I cook things like lamb shanks sous vide, I season first, _then_
cooked some lamb sliced off a leg. She cooked it sous vide and he
said it was delicious. As far as lamb shanks go, to me they wouldn't
work well with that method of cooking. Vacuum sealed in plastic and
slow cooked in swirling water for hours? Where are the herbs and the
vegetables that result in gravy? Lamb shanks need the bone. Seems to
me lamb shanks should be slow simmered and result in a nice rich broth
when cooked with the accompaniments, not cooked in sealed plastic.
vacuum seal. I usually let the seasoned meat sit in the fridge
overnight, before cooking.
When the cooking bag is opened, I pour the lovely, tasty, pan/bag juices
into a saucepan, and add a thickener.
Sometimes, depending on the meat, I'll do a reverse sear, then deglaze
with wine, and add that to the juices.
On 2/2/2024 5:02 PM, S Viemeister wrote:
On 02/02/2024 21:48, jmcquown wrote:
I have never had anything cooked sous vide. I know someone whoseWhen I cook things like lamb shanks sous vide, I season first, _then_
wife cooked some lamb sliced off a leg. She cooked it sous vide and
he said it was delicious. As far as lamb shanks go, to me they
wouldn't work well with that method of cooking. Vacuum sealed in
plastic and slow cooked in swirling water for hours? Where are the
herbs and the vegetables that result in gravy? Lamb shanks need the
bone. Seems to me lamb shanks should be slow simmered and result in
a nice rich broth when cooked with the accompaniments, not cooked in
sealed plastic.
vacuum seal. I usually let the seasoned meat sit in the fridge
overnight, before cooking.
When the cooking bag is opened, I pour the lovely, tasty, pan/bag
juices into a saucepan, and add a thickener.
Sometimes, depending on the meat, I'll do a reverse sear, then deglaze
with wine, and add that to the juices.
It's nice to know it can be done. It's simply not what I think of when
it comes to braised lamb shanks.
On 1/27/2024 5:42 PM, Dave Smith wrote:
That sandwich looks pretty good. I almost feel like a rube because IIf she didn't like it the first time I don't understand why she ordered
have never had anything cooked sous vite. My wife has. There is a
nearby restaurant where she had lamb shanks sous vite twice. She was
disappointed both times.  Given her reaction the first time, I was
surprised that she ordered it a second time. She gripped about it to
me on the way home. I had to ask her if she had not liked it the first
time why would she have ordered it again.
it again.
I have never had anything cooked sous vide. I know someone whose wife cooked some lamb sliced off a leg. She cooked it sous vide and he said
it was delicious. As far as lamb shanks go, to me they wouldn't work
well with that method of cooking. Vacuum sealed in plastic and slow
cooked in swirling water for hours? Where are the herbs and the
vegetables that result in gravy? Lamb shanks need the bone. Seems to
me lamb shanks should be slow simmered and result in a nice rich broth
when cooked with the accompaniments, not cooked in sealed plastic.
On 02/02/2024 22:11, jmcquown wrote:
On 2/2/2024 5:02 PM, S Viemeister wrote:I was initially skeptical, but I have bee really pleased with the results.
On 02/02/2024 21:48, jmcquown wrote:
I have never had anything cooked sous vide. I know someone whoseWhen I cook things like lamb shanks sous vide, I season first, _then_
wife cooked some lamb sliced off a leg. She cooked it sous vide and
he said it was delicious. As far as lamb shanks go, to me they
wouldn't work well with that method of cooking. Vacuum sealed in
plastic and slow cooked in swirling water for hours? Where are the
herbs and the vegetables that result in gravy? Lamb shanks need the
bone. Seems to me lamb shanks should be slow simmered and result in
a nice rich broth when cooked with the accompaniments, not cooked in
sealed plastic.
vacuum seal. I usually let the seasoned meat sit in the fridge
overnight, before cooking.
When the cooking bag is opened, I pour the lovely, tasty, pan/bag
juices into a saucepan, and add a thickener.
Sometimes, depending on the meat, I'll do a reverse sear, then
deglaze with wine, and add that to the juices.
It's nice to know it can be done. It's simply not what I think of
when it comes to braised lamb shanks.
On 2024-02-02 4:48 p.m., jmcquown wrote:
On 1/27/2024 5:42 PM, Dave Smith wrote:
That sandwich looks pretty good. I almost feel like a rube because IIf she didn't like it the first time I don't understand why she
have never had anything cooked sous vite. My wife has. There is a
nearby restaurant where she had lamb shanks sous vite twice. She was
disappointed both times.  Given her reaction the first time, I was
surprised that she ordered it a second time. She gripped about it to
me on the way home. I had to ask her if she had not liked it the
first time why would she have ordered it again.
ordered it again.
That's such a good question that I asked it myself, but I think she saw
it as a rhetorical question. Maybe it was.
I have never had anything cooked sous vide. I know someone whose wife
cooked some lamb sliced off a leg. She cooked it sous vide and he
said it was delicious. As far as lamb shanks go, to me they wouldn't
work well with that method of cooking. Vacuum sealed in plastic and
slow cooked in swirling water for hours? Where are the herbs and the
vegetables that result in gravy? Lamb shanks need the bone. Seems to
me lamb shanks should be slow simmered and result in a nice rich broth
when cooked with the accompaniments, not cooked in sealed plastic.
Braising does wonders for some meats. To me, a sous vide lamb shank
would rank up there with gravyless beef stew.
On 2/2/2024 5:18 PM, S Viemeister wrote:
On 02/02/2024 22:11, jmcquown wrote:I'm glad you like the results! I do have a couple of lamb shanks in the >freezer but won't be cooking them sous vide.
On 2/2/2024 5:02 PM, S Viemeister wrote:I was initially skeptical, but I have bee really pleased with the results. >>
On 02/02/2024 21:48, jmcquown wrote:
I have never had anything cooked sous vide. I know someone whoseWhen I cook things like lamb shanks sous vide, I season first, _then_
wife cooked some lamb sliced off a leg. She cooked it sous vide and >>>>> he said it was delicious. As far as lamb shanks go, to me they
wouldn't work well with that method of cooking. Vacuum sealed in
plastic and slow cooked in swirling water for hours? Where are the >>>>> herbs and the vegetables that result in gravy? Lamb shanks need the >>>>> bone. Seems to me lamb shanks should be slow simmered and result in >>>>> a nice rich broth when cooked with the accompaniments, not cooked in >>>>> sealed plastic.
vacuum seal. I usually let the seasoned meat sit in the fridge
overnight, before cooking.
When the cooking bag is opened, I pour the lovely, tasty, pan/bag
juices into a saucepan, and add a thickener.
Sometimes, depending on the meat, I'll do a reverse sear, then
deglaze with wine, and add that to the juices.
It's nice to know it can be done. It's simply not what I think of
when it comes to braised lamb shanks.
On 2/2/2024 5:18 PM, S Viemeister wrote:
On 02/02/2024 22:11, jmcquown wrote:I'm glad you like the results! I do have a couple of lamb shanks in the freezer but won't be cooking them sous vide.
On 2/2/2024 5:02 PM, S Viemeister wrote:I was initially skeptical, but I have bee really pleased with the
On 02/02/2024 21:48, jmcquown wrote:
I have never had anything cooked sous vide. I know someone whoseWhen I cook things like lamb shanks sous vide, I season first,
wife cooked some lamb sliced off a leg. She cooked it sous vide
and he said it was delicious. As far as lamb shanks go, to me they >>>>> wouldn't work well with that method of cooking. Vacuum sealed in
plastic and slow cooked in swirling water for hours? Where are the >>>>> herbs and the vegetables that result in gravy? Lamb shanks need
the bone. Seems to me lamb shanks should be slow simmered and
result in a nice rich broth when cooked with the accompaniments,
not cooked in sealed plastic.
_then_ vacuum seal. I usually let the seasoned meat sit in the
fridge overnight, before cooking.
When the cooking bag is opened, I pour the lovely, tasty, pan/bag
juices into a saucepan, and add a thickener.
Sometimes, depending on the meat, I'll do a reverse sear, then
deglaze with wine, and add that to the juices.
It's nice to know it can be done. It's simply not what I think of
when it comes to braised lamb shanks.
results.
On 2/2/2024 5:20 PM, Dave Smith wrote:
Braising does wonders for some meats. To me, a sous vide lamb shankSheila just explained how she does it in another reply. Since I don't
would rank up there with gravyless beef stew.
have a sous vide circulator or a means to cook them in sealed plastic,
read how she does it.
On 1/27/2024 5:42 PM, Dave Smith wrote:
On 2024-01-27 3:16 p.m., dsi1 wrote:If she didn't like it the first time I don't understand why she ordered
It's not a good piece of meat for sure. OTOH, I like it sous vide at
128°F for 12 hours or more, then refrigerate it over night, then cut
thinly across the grain. It's a lot of trouble to make a cold roast
beef sandwich. Obviously, I got too much time on my hands.
https://photos.app.goo.gl/dFTGSwUwkdtt84zQ7
That sandwich looks pretty good. I almost feel like a rube because I
have never had anything cooked sous vite. My wife has. There is a nearby
restaurant where she had lamb shanks sous vite twice. She was
disappointed both times.  Given her reaction the first time, I was
surprised that she ordered it a second time. She gripped about it to me
on the way home. I had to ask her if she had not liked it the first time
why would she have ordered it again.
it again.
I have never had anything cooked sous vide. I know someone whose wife
cooked some lamb sliced off a leg. She cooked it sous vide and he said
it was delicious. As far as lamb shanks go, to me they wouldn't work
well with that method of cooking. Vacuum sealed in plastic and slow
cooked in swirling water for hours? Where are the herbs and the
vegetables that result in gravy?
Lamb shanks need the bone.
Seems to
me lamb shanks should be slow simmered and result in a nice rich broth
when cooked with the accompaniments, not cooked in sealed plastic.
On Friday, February 2, 2024 at 12:21:02 PM UTC-10, Dave Smith wrote:when you sous vide. Your fantasy about sous vide is off-kilter.
On 2024-02-02 4:48 p.m., jmcquown wrote:
On 1/27/2024 5:42 PM, Dave Smith wrote:
That's such a good question that I asked it myself, but I think she sawThat sandwich looks pretty good. I almost feel like a rube because IIf she didn't like it the first time I don't understand why she ordered
have never had anything cooked sous vite. My wife has. There is a
nearby restaurant where she had lamb shanks sous vite twice. She was
disappointed both times. Given her reaction the first time, I was
surprised that she ordered it a second time. She gripped about it to
me on the way home. I had to ask her if she had not liked it the first >>>> time why would she have ordered it again.
it again.
it as a rhetorical question. Maybe it was.
I have never had anything cooked sous vide. I know someone whose wifeBraising does wonders for some meats. To me, a sous vide lamb shank
cooked some lamb sliced off a leg. She cooked it sous vide and he said
it was delicious. As far as lamb shanks go, to me they wouldn't work
well with that method of cooking. Vacuum sealed in plastic and slow
cooked in swirling water for hours? Where are the herbs and the
vegetables that result in gravy? Lamb shanks need the bone. Seems to
me lamb shanks should be slow simmered and result in a nice rich broth
when cooked with the accompaniments, not cooked in sealed plastic.
would rank up there with gravyless beef stew.
There is no problem with gravy. I'll sous vide a rump roast with some dark Chinese soy sauce, garlic, salt & pepper, and maybe a little sugar. You get a wonderful beef au jus in the bag. It's all ready to go. You'll always get a bag of awesome broth
I've made sous vide fried chicken. You process the chicken in the sous vide then fry the fully cooked chicken in hot oil. You fry the chicken at a hotter temperature than normal. It's a worry-free way to cook chicken. With chicken, I dump out the bagof chicken juice.
On 2024-02-02, jmcquown <j_mcquown@comcast.net> wrote:
On 1/27/2024 5:42 PM, Dave Smith wrote:
On 2024-01-27 3:16 p.m., dsi1 wrote:If she didn't like it the first time I don't understand why she ordered
It's not a good piece of meat for sure. OTOH, I like it sous vide at
128°F for 12 hours or more, then refrigerate it over night, then cut
thinly across the grain. It's a lot of trouble to make a cold roast
beef sandwich. Obviously, I got too much time on my hands.
https://photos.app.goo.gl/dFTGSwUwkdtt84zQ7
That sandwich looks pretty good. I almost feel like a rube because I
have never had anything cooked sous vite. My wife has. There is a nearby >>> restaurant where she had lamb shanks sous vite twice. She was
disappointed both times.  Given her reaction the first time, I was
surprised that she ordered it a second time. She gripped about it to me
on the way home. I had to ask her if she had not liked it the first time >>> why would she have ordered it again.
it again.
I have never had anything cooked sous vide. I know someone whose wife
cooked some lamb sliced off a leg. She cooked it sous vide and he said
it was delicious. As far as lamb shanks go, to me they wouldn't work
well with that method of cooking. Vacuum sealed in plastic and slow
cooked in swirling water for hours? Where are the herbs and the
vegetables that result in gravy?
Inside the plastic bag.
Lamb shanks need the bone.
Why couldn't sous vide lamb shanks have the bone?
Seems to
me lamb shanks should be slow simmered and result in a nice rich broth
when cooked with the accompaniments, not cooked in sealed plastic.
On Fri, 2 Feb 2024 17:24:45 -0500, jmcquown <j_mcquown@comcast.net>...
wrote:
Typical Jill. *Nose in the air*: "Good for you, but not for me."
Bruce wrote:
On Fri, 2 Feb 2024 17:24:45 -0500, jmcquown <j_mcquown@comcast.net>...
wrote:
Typical Jill. *Nose in the air*: "Good for you, but not for me."
why would anyone want food cooked in plastic?
Bruce wrote:
On Fri, 2 Feb 2024 17:24:45 -0500, jmcquown <j_mcquown@comcast.net>...
wrote:
Typical Jill. *Nose in the air*: "Good for you, but not for me."
why would anyone want food cooked in plastic?
On 2024-02-03, songbird <songbird@anthive.com> wrote:
Bruce wrote:
On Fri, 2 Feb 2024 17:24:45 -0500, jmcquown <j_mcquown@comcast.net>...
wrote:
Typical Jill. *Nose in the air*: "Good for you, but not for me."
why would anyone want food cooked in plastic?
A lot of people don't care whether their food is cooked in plastic.
Look at the millions of microwaveable meals in the freezer the next
time you're at the grocery store.
On 2024-02-03, songbird<songbird@anthive.com> wrote:
Bruce wrote:
On Fri, 2 Feb 2024 17:24:45 -0500, jmcquown<j_mcquown@comcast.net>...
wrote:
Typical Jill. *Nose in the air*: "Good for you, but not for me."
why would anyone want food cooked in plastic?
A lot of people don't care whether their food is cooked in plastic.
Look at the millions of microwaveable meals in the freezer the next
time you're at the grocery store.
On 2/3/2024 5:31 AM, Cindy Hamilton wrote:
On 2024-02-03, songbird<songbird@anthive.com> wrote:
Bruce wrote:
On Fri, 2 Feb 2024 17:24:45 -0500, jmcquown<j_mcquown@comcast.net>...
wrote:
Typical Jill. *Nose in the air*: "Good for you, but not for me."
why would anyone want food cooked in plastic?
A lot of people don't care whether their food is cooked in plastic.
Look at the millions of microwaveable meals in the freezer the next
time you're at the grocery store.
Those people boggle my mind. The same type will put a styrofoam plate
or cup into a microwave oven without second thought. Despite my
frugality, I'll go out of my way to avoid using plastics, especially
with my food. I'll pay more for anything in a glass jar over plastic.
Cindy Hamilton wrote:
On 2024-02-03, songbird <songbird@anthive.com> wrote:
Bruce wrote:
On Fri, 2 Feb 2024 17:24:45 -0500, jmcquown <j_mcquown@comcast.net>...
wrote:
Typical Jill. *Nose in the air*: "Good for you, but not for me."
why would anyone want food cooked in plastic?
A lot of people don't care whether their food is cooked in plastic.
Look at the millions of microwaveable meals in the freezer the next
time you're at the grocery store.
no thanks, i walk by most of those
it's not food
i often do much with other than the frozen veggies
and a once in a while thin cheese pizza that Mom
wants.
as kids there used to be food that came in plastic
pouches that you heated in boiling water for a while
and then cut the package open and dumped it over toast
or mashed potatoes or whatever. it was expensive, full
of salt and pepper and not very good otherwise. pretty
much like the tv dinners. a food fad that we quickly
got over.
about the only thing that i like were the frozen
blocks of squash and spinach. those were packaged in
waxed paper.
I have never had anything cooked sous vide. I know someone whose wife
cooked some lamb sliced off a leg. She cooked it sous vide and he said
it was delicious. As far as lamb shanks go, to me they wouldn't work
well with that method of cooking. Vacuum sealed in plastic and slow
cooked in swirling water for hours? Where are the herbs and the
vegetables that result in gravy? Lamb shanks need the bone.
On 2/3/2024 5:31 AM, Cindy Hamilton wrote:
On 2024-02-03, songbird<songbird@anthive.com> wrote:
Bruce wrote:
On Fri, 2 Feb 2024 17:24:45 -0500, jmcquown<j_mcquown@comcast.net>...
wrote:
Typical Jill. *Nose in the air*: "Good for you, but not for me."
why would anyone want food cooked in plastic?
A lot of people don't care whether their food is cooked in plastic.
Look at the millions of microwaveable meals in the freezer the next
time you're at the grocery store.
Those people boggle my mind. The same type will put a styrofoam plate
or cup into a microwave oven without second thought. Despite my
frugality, I'll go out of my way to avoid using plastics, especially
with my food. I'll pay more for anything in a glass jar over plastic.
A lot of people don't care whether their food is cooked in plastic.
Look at the millions of microwaveable meals in the freezer the next
time you're at the grocery store.
On 2024-02-03, Cindy Hamilton <hamilton@invalid.com> wrote:
A lot of people don't care whether their food is cooked in plastic.
Look at the millions of microwaveable meals in the freezer the next
time you're at the grocery store.
I miss Swanson's TV dinners on the aluminum tray. I hardly recognize the stuff they're selling now.
On Friday, February 2, 2024 at 3:22:25 PM UTC-10, Hank Rogers wrote:my website. That was my plan from the start. My prices ranged from $900 to $1200 per aid. I would occasionally sell an aid for $1,400 but I always recommended the lower priced aids. Do the math. If I have a hard time sleeping at night, it was never
Tojo, have yoose been able to sell a $5000 hearing aide this
year? Da hawayan customers yoose screwed for all these years
has left yoose sorry rotten ass.
Only an asian cal sleep after what yoose have done to hiwayans.
Yoose a real scumbag uncle.
The jokes on you, the reality is that I never sold an aid to nobody in my business. My clients were motivated to buy aids from me because I gave them a good deal on aids and I was always up front on my prices. I was the first guy to put the prices up on
Yoose gets the last word, fool.
My step-mom doesn't like plastic containers. I thought that was a curious notion. Perhaps it's more common than I thought.
On 2024-02-03, songbird <songbird@anthive.com> wrote:
Cindy Hamilton wrote:
On 2024-02-03, songbird <songbird@anthive.com> wrote:about the only thing that i like were the frozen
blocks of squash and spinach. those were packaged in
waxed paper.
I haven't seen that in a long, long time. Now it's all packaged
in plastic.
Bruce wrote:
On Fri, 2 Feb 2024 17:24:45 -0500, jmcquown <j_mcquown@comcast.net>...
wrote:
Typical Jill. *Nose in the air*: "Good for you, but not for me."
why would anyone want food cooked in plastic?
songbird
On 02/02/2024 22:26, jmcquown wrote:
On 2/2/2024 5:20 PM, Dave Smith wrote:
Actually my sous vide thingy isn't a circulator that gets put in a potBraising does wonders for some meats. To me, a sous vide lamb shankSheila just explained how she does it in another reply. Since I don't
would rank up there with gravyless beef stew.
have a sous vide circulator or a means to cook them in sealed plastic,
read how she does it.
or other container. It's self-contained, looks like (and can be
programmed as) a big oval slow cooker, with a temperature probe and
clamp on lid. I bought it because my ancient slow cooker was round, and
much of what I wanted to cook in it, was better suited to an oval pot.
So I bought this oval one, and tried its sous vide function - it worked amazingly well, and I've used it more for sous vide, than as a slow cooker.
In article <JqdvN.297674$PuZ9.97232@fx11.iad>,
j_mcquown@comcast.net says...
I have never had anything cooked sous vide. I know someone whose wife
cooked some lamb sliced off a leg. She cooked it sous vide and he said
it was delicious. As far as lamb shanks go, to me they wouldn't work
well with that method of cooking. Vacuum sealed in plastic and slow
cooked in swirling water for hours? Where are the herbs and the
vegetables that result in gravy? Lamb shanks need the bone.
Shanks on the bone, herbs/seasoning etc are all sealed
in the vacuum bag and cook together.
Janet UK
On 2/3/2024 11:31 AM, Cindy Hamilton wrote:
On 2024-02-03, songbird <songbird@anthive.com> wrote:Actually, you can still buy blocks of frozen chopped spinach (and
Cindy Hamilton wrote:
On 2024-02-03, songbird <songbird@anthive.com> wrote:Â Â about the only thing that i like were the frozen
blocks of squash and spinach. those were packaged in
waxed paper.
I haven't seen that in a long, long time. Now it's all packaged
in plastic.
probably many other frozen vegetables) in cardboard cartons; it's the
cartons that are wrapped in a sort of waxy paper.
On 2024-02-05 3:40 p.m., jmcquown wrote:
On 2/3/2024 11:31 AM, Cindy Hamilton wrote:
On 2024-02-03, songbird <songbird@anthive.com> wrote:Actually, you can still buy blocks of frozen chopped spinach (and
Cindy Hamilton wrote:
On 2024-02-03, songbird <songbird@anthive.com> wrote:Â Â about the only thing that i like were the frozen
blocks of squash and spinach. those were packaged in
waxed paper.
I haven't seen that in a long, long time. Now it's all packaged
in plastic.
probably many other frozen vegetables) in cardboard cartons; it's the
cartons that are wrapped in a sort of waxy paper.
Certainly the case when I used frozen spinach in a lentil soup
last week.
On 2024-02-03, Cindy Hamilton <hamilton@invalid.com> wrote:
A lot of people don't care whether their food is cooked in plastic.
Look at the millions of microwaveable meals in the freezer the next
time you're at the grocery store.
I miss Swanson's TV dinners on the aluminum tray. I hardly recognize the stuff they're selling now.
On 2/3/2024 5:19 PM, Leonard Blaisdell wrote:
On 2024-02-03, Cindy Hamilton <hamilton@invalid.com> wrote:
A lot of people don't care whether their food is cooked in plastic.
Look at the millions of microwaveable meals in the freezer the next
time you're at the grocery store.
I miss Swanson's TV dinners on the aluminum tray. I hardly recognize the
stuff they're selling now.
I have some odd memories about those old Swanson TV dinners that came in sectioned aluminium trays and were foil topped. Had to be cooked in the oven.
My brothers and I only got to eat them when our parents were going out
to dinner in the 1960's. We did get to eat them watching TV, using TV trays. I have a vague recollection of fried chicken, mashed potatoes
(which were undoubtedly instant even back then), usually with peas or
carrots as the vegetable and some sort of "dessert" in the corner that required turning back the foil to brown the top. Sometimes a brownie,
other times apple crumble or something similar.
Jill
On 2/3/2024 5:19 PM, Leonard Blaisdell wrote:I guess the option was to heat it in the oven or wait a decade or so
I miss Swanson's TV dinners on the aluminum tray. I hardly recognize the
stuff they're selling now.
I have some odd memories about those old Swanson TV dinners that came in sectioned aluminium trays and were foil topped. Had to be cooked in the oven.
My brothers and I only got to eat them when our parents were going out
to dinner in the 1960's. We did get to eat them watching TV, using TV trays. I have a vague recollection of fried chicken, mashed potatoes
(which were undoubtedly instant even back then), usually with peas or
carrots as the vegetable and some sort of "dessert" in the corner that required turning back the foil to brown the top. Sometimes a brownie,
other times apple crumble or something similar.
These days, a TV dinner would be the right size for me. OTOH, TV dinner food would probably not appeal to me at my age. It would also look pretty funny seeing an old guy like me eating out of one of those little trays. OTOH, I wish I could get my handson some Mexican TV dinners - not real Mexican TV dinners but gringo Mexican TV dinners. I'd probably eat several of those a week. That would be just great.
dsi1 wrote:hands on some Mexican TV dinners - not real Mexican TV dinners but gringo Mexican TV dinners. I'd probably eat several of those a week. That would be just great.
...
These days, a TV dinner would be the right size for me. OTOH, TV dinner food would probably not appeal to me at my age. It would also look pretty funny seeing an old guy like me eating out of one of those little trays. OTOH, I wish I could get my
jeebus bud, it's not hard to keep some cooked beans on hand
and the rest of the trimmings. same for spiced ground beast.
a container of cooked beans will often last a few weeks in the
fridge if covered properly.
this way you can avoid a lot of the extra salt
and other
gunk which is often just other processed forms of soy (cheap
filler).
I have some odd memories about those old Swanson TV dinners that came in sectioned aluminium trays and were foil topped. Had to be cooked in the oven.
My brothers and I only got to eat them when our parents were going out
to dinner in the 1960's. We did get to eat them watching TV, using TV
trays. I have a vague recollection of fried chicken, mashed potatoes
(which were undoubtedly instant even back then), usually with peas or
carrots as the vegetable and some sort of "dessert" in the corner that required turning back the foil to brown the top. Sometimes a brownie,
other times apple crumble or something similar.
On 2024-02-05 8:29 p.m., jmcquown wrote:
On 2/3/2024 5:19 PM, Leonard Blaisdell wrote:
I guess the option was to heat it in the oven or wait a decade or soI miss Swanson's TV dinners on the aluminum tray. I hardly recognize the >>> stuff they're selling now.
I have some odd memories about those old Swanson TV dinners that came
in sectioned aluminium trays and were foil topped. Had to be cooked
in the oven.
until there were affordable household microwaves... or radar ovens as
they used to call them.
My brothers and I only got to eat them when our parents were going out
to dinner in the 1960's. We did get to eat them watching TV, using TV
trays. I have a vague recollection of fried chicken, mashed potatoes
(which were undoubtedly instant even back then), usually with peas or
carrots as the vegetable and some sort of "dessert" in the corner that
required turning back the foil to brown the top. Sometimes a brownie,
other times apple crumble or something similar.
For some reason we pestered my mother to get them for us. I guess it was novelty of them because they weren't really very good.
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