I'll start the list with lamb. I never had lamb until I was 17 and ate
lamb kabobs in a restaurant. The waiter politely suggested we order it cooked no more than medium rare, otherwise it would be tough. He was
right. :) But I did not grow up eating lamb in any form. I started
cooking things like braised lamb shanks years later.
Oh, and no fish other than a solid block of frozen 'Ocean Perch' my
mother used to buy at the military commissary. I truly don't remember
how she cooked it or how it tasted. I just remember the package was a
solid frozen block. As an adult I cook many different types of fish. Different preparations, too.
What say you? :)
I'll start the list with lamb. I never had lamb until I was 17 and ate
lamb kabobs in a restaurant. The waiter politely suggested we order it cooked no more than medium rare, otherwise it would be tough. He was
right. :) But I did not grow up eating lamb in any form. I started cooking things like braised lamb shanks years later.
Oh, and no fish other than a solid block of frozen 'Ocean Perch' my
mother used to buy at the military commissary. I truly don't remember
how she cooked it or how it tasted. I just remember the package was a
solid frozen block. As an adult I cook many different types of fish. Different preparations, too.
What say you? :)
I'll start the list with lamb. I never had lamb until I was 17 and ate
lamb kabobs in a restaurant. The waiter politely suggested we order it cooked no more than medium rare, otherwise it would be tough. He was
right. :) But I did not grow up eating lamb in any form. I started cooking things like braised lamb shanks years later.
Oh, and no fish other than a solid block of frozen 'Ocean Perch' my
mother used to buy at the military commissary. I truly don't remember
how she cooked it or how it tasted. I just remember the package was a
solid frozen block. As an adult I cook many different types of fish. Different preparations, too.
What say you? :)
Jill
I'll start the list with lamb. I never had lamb until I was 17 and
ate lamb kabobs in a restaurant. The waiter politely suggested we
order it cooked no more than medium rare, otherwise it would be
tough. He was right. :) But I did not grow up eating lamb in any
form. I started cooking things like braised lamb shanks years later.
Oh, and no fish other than a solid block of frozen 'Ocean Perch' my
mother used to buy at the military commissary. I truly don't
remember how she cooked it or how it tasted. I just remember the
package was a solid frozen block. As an adult I cook many different
types of fish. Different preparations, too.
What say you? :)
Jill
I'll start the list with lamb. I never had lamb until I was 17 and
ate lamb kabobs in a restaurant. The waiter politely suggested we
order it cooked no more than medium rare, otherwise it would be
tough. He was right. :) But I did not grow up eating lamb in any
form. I started cooking things like braised lamb shanks years later.
Oh, and no fish other than a solid block of frozen 'Ocean Perch' my
mother used to buy at the military commissary. I truly don't
remember how she cooked it or how it tasted. I just remember the
package was a solid frozen block. As an adult I cook many different
types of fish. Different preparations, too.
What say you? :)
Jill
On 2024-01-29, jmcquown <j_mcquown@comcast.net> wrote:
What say you? :)
Although I grew up with broccoli, cauliflower and asparagus, I hated
them! I even threw up at the table once when forced to eat asparagus.
When on my own, I was served them at restaurants, and knowing they were costing me, I gave them another shot.
It turns out that I love all three of them. Mom cooked them to death as
was the style at the time.
What say you? :)
On 2024-01-29 4:41 p.m., Leonard Blaisdell wrote:
On 2024-01-29, jmcquown <j_mcquown@comcast.net> wrote:
What say you? :)
Although I grew up with broccoli, cauliflower and asparagus, I hated
them! I even threw up at the table once when forced to eat asparagus.
When on my own, I was served them at restaurants, and knowing they were
costing me, I gave them another shot.
It turns out that I love all three of them. Mom cooked them to death as
was the style at the time.
Asparagus is another one of those dislikes that I don't understand. I
have always liked it. It was a spring time treat to be able to eat fresh >asparagus. I almost regret that it is now available pretty well all year
long because last year I had it so often I almost got sick of it.
 jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17 and
ate lamb kabobs in a restaurant. The waiter politely suggested we
order it cooked no more than medium rare, otherwise it would be
tough. He was right. :) But I did not grow up eating lamb in any
form. I started cooking things like braised lamb shanks years later.
Oh, and no fish other than a solid block of frozen 'Ocean Perch' my
mother used to buy at the military commissary. I truly don't
remember how she cooked it or how it tasted. I just remember the
package was a solid frozen block. As an adult I cook many different
types of fish. Different preparations, too.
What say you? :)
Jill
Never had lamb as a kid. We had decent meals, but pretty much the same routine repeated. Many veggies sere seasonal so we at a lot of canned
after the summer. Even fresh veggies were boiled.
Some things I still make the same way or minor modification. Potatoes, cucumber salad, meatloaf, pot roast. My wife brought along some of her family dishes. The pasta sauce is still made the same and now my son
makes it the same way with Contadina tomato paste.
Until we got married, never had grilled foods. Growing up, grills at
home were rare. Never had what we now consider a properly cooked stead
or rib roast.
I'd say 90% of what we've eaten in the past 50 years is different foods
and different preparation from childhood.
Never had wine with dinner until I ate with my wife's family. My
parents and grandparents did have a bottle of Mogen David though.
Sometime after we married, my mother came for dinner. She was shocked
to see raw mushrooms on the salad and did not eat them. For wine I
serve Mateus Rose. She could not drink it because to her, it was like vinegar. Well, so much for our sophisticated meal in 1966.
On 1/29/2024 4:12 PM, Ed P wrote:
Mushrooms were not a thing when I was growing up. In the 1980's small >battered and fried button mushrooms were a popular restaurant appetizer
Sometime after we married, my mother came for dinner. She was shocked
to see raw mushrooms on the salad and did not eat them. For wine I
serve Mateus Rose. She could not drink it because to her, it was like
vinegar. Well, so much for our sophisticated meal in 1966.
but until then I'd never tasted one.
My mother bought some Mateus rosé to serve with some holiday dinner when
I was a teenager. I agree with your mother, that stuff was awful. :)
On Monday, January 29, 2024 at 10:13:08 AM UTC-6, jmcquown wrote:
Things I eat now that were not served when I was a child are foods like shrimp,
I'll start the list with lamb. I never had lamb until I was 17 and ate
lamb kabobs in a restaurant. The waiter politely suggested we order it
cooked no more than medium rare, otherwise it would be tough. He was
right. :) But I did not grow up eating lamb in any form. I started
cooking things like braised lamb shanks years later.
Oh, and no fish other than a solid block of frozen 'Ocean Perch' my
mother used to buy at the military commissary. I truly don't remember
how she cooked it or how it tasted. I just remember the package was a
solid frozen block. As an adult I cook many different types of fish.
Different preparations, too.
What say you? :)
Jill
crab, and fish in general. Oh, we had mackerel patties and fish sticks, but that
was about it in the swimming category. Also, steak. It wasn't something that
we could afford for three kids still at home and two adults.
Salads is a thing that was rarely on the table. Coleslaw was served regularly
but a large, tossed salad was rare. But cucumbers, radishes, and tomatoes were on the table throughout the summer months. My parents regularly ate green onions however I thought them too strong for my young palate.
On 2024-01-29, jmcquown <j_mcquown@comcast.net> wrote:
What say you? :)
Although I grew up with broccoli, cauliflower and asparagus, I hated
them! I even threw up at the table once when forced to eat asparagus.
When on my own, I was served them at restaurants, and knowing they were costing me, I gave them another shot.
It turns out that I love all three of them. Mom cooked them to death as
was the style at the time.
leo
On 1/29/2024 4:41 PM, Leonard Blaisdell wrote:
Fresh veggies were a rarity in our household. Mom mostly served canned >vegetables which, as everyone knows, have been cooked to death in the
Although I grew up with broccoli, cauliflower and asparagus, I hated
them! I even threw up at the table once when forced to eat asparagus.
When on my own, I was served them at restaurants, and knowing they were
costing me, I gave them another shot.
It turns out that I love all three of them. Mom cooked them to death as
was the style at the time.
leo
canning process. I thought I hated peas until I was in my 30's. Then I
had some fresh peas served with a meal at a restaurant. I saw them on
the plate and thought to myself, "okay, I have to eat these to be
polite". Imagine my surprise, they were delicious!
My brother felt the same as you about asparagus (albeit not to the point
of throwing up at the table). It wasn't until he was an adult and
tasted asparagus that didn't come from a can that he realized how good >asparagus is.
On Mon, 29 Jan 2024 18:17:01 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
On 1/29/2024 4:12 PM, Ed P wrote:I think Mateus rosé comes in various qualities. I've had a nice
Mushrooms were not a thing when I was growing up. In the 1980's small
Sometime after we married, my mother came for dinner. She was shocked
to see raw mushrooms on the salad and did not eat them. For wine I
serve Mateus Rose. She could not drink it because to her, it was like
vinegar. Well, so much for our sophisticated meal in 1966.
battered and fried button mushrooms were a popular restaurant appetizer
but until then I'd never tasted one.
My mother bought some Mateus rosé to serve with some holiday dinner when
I was a teenager. I agree with your mother, that stuff was awful. :)
quality a few times.
On 2024-01-29 23:36:28 +0000, Bruce said:
On Mon, 29 Jan 2024 18:17:01 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
On 1/29/2024 4:12 PM, Ed P wrote:I think Mateus rosé comes in various qualities. I've had a nice
Mushrooms were not a thing when I was growing up. In the 1980's small
Sometime after we married, my mother came for dinner. She was shocked >>>> to see raw mushrooms on the salad and did not eat them. For wine I
serve Mateus Rose. She could not drink it because to her, it was like
vinegar. Well, so much for our sophisticated meal in 1966.
battered and fried button mushrooms were a popular restaurant appetizer
but until then I'd never tasted one.
My mother bought some Mateus rosé to serve with some holiday dinner when >>> I was a teenager. I agree with your mother, that stuff was awful. :)
quality a few times.
It does. I've seen it for around 200US. For that much I would go a
big red cabernet.
On 2024-01-29 4:41 p.m., Leonard Blaisdell wrote:
On 2024-01-29, jmcquown <j_mcquown@comcast.net> wrote:
What say you? :)
Although I grew up with broccoli, cauliflower and asparagus, I hated
them! I even threw up at the table once when forced to eat asparagus.
When on my own, I was served them at restaurants, and knowing they were
costing me, I gave them another shot.
It turns out that I love all three of them. Mom cooked them to death as
was the style at the time.
Asparagus is another one of those dislikes that I don't understand. I
have always liked it. It was a spring time treat to be able to eat fresh asparagus. I almost regret that it is now available pretty well all year
long because last year I had it so often I almost got sick of it.
On 2024-01-29 23:36:28 +0000, Bruce said:
On Mon, 29 Jan 2024 18:17:01 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
On 1/29/2024 4:12 PM, Ed P wrote:I think Mateus rosé comes in various qualities. I've had a nice
Mushrooms were not a thing when I was growing up. In the 1980's small
Sometime after we married, my mother came for dinner. She was shocked >>>> to see raw mushrooms on the salad and did not eat them. For wine I
serve Mateus Rose. She could not drink it because to her, it was like
vinegar. Well, so much for our sophisticated meal in 1966.
battered and fried button mushrooms were a popular restaurant appetizer
but until then I'd never tasted one.
My mother bought some Mateus rosé to serve with some holiday dinner when >>> I was a teenager. I agree with your mother, that stuff was awful. :)
quality a few times.
It does. I've seen it for around 200US. For that much I would go a big red cabernet.
I'll start the list with lamb. I never had lamb until I was 17 and ate
lamb kabobs in a restaurant. The waiter politely suggested we order it cooked no more than medium rare, otherwise it would be tough. He was
right. :) But I did not grow up eating lamb in any form. I started
cooking things like braised lamb shanks years later.
Oh, and no fish other than a solid block of frozen 'Ocean Perch' my
mother used to buy at the military commissary. I truly don't remember
how she cooked it or how it tasted. I just remember the package was a
solid frozen block. As an adult I cook many different types of fish. Different preparations, too.
What say you? :)
On 1/29/2024 4:59 PM, Dave Smith wrote:
On 2024-01-29 4:41 p.m., Leonard Blaisdell wrote:You do mention asparagus often, Dave. I can see getting tired of eating
On 2024-01-29, jmcquown <j_mcquown@comcast.net> wrote:
What say you? :)
Although I grew up with broccoli, cauliflower and asparagus, I hated
them! I even threw up at the table once when forced to eat asparagus.
When on my own, I was served them at restaurants, and knowing they were
costing me, I gave them another shot.
It turns out that I love all three of them. Mom cooked them to death as
was the style at the time.
Asparagus is another one of those dislikes that I don't understand. I
have always liked it. It was a spring time treat to be able to eat
fresh asparagus. I almost regret that it is now available pretty well
all year long because last year I had it so often I almost got sick of
it.
it every week. I can understand getting tired of eating the same thing anything all the time, over and over.
sick of it. It doesn't help that corn is hard on my system. I still consider fresh corn on the cob to be a treat but only as long as it is
light coloured with small pale kernels and I might have one a week while
it is in season.
Fortunately, John likes the flavour combinations!
On Monday, January 29, 2024 at 7:46:17 PM UTC-6, jmcquown wrote:
The first time I ever had asparagus I was on a sequestered jury, and we were >fed three meal a day prepared by the jail cook. She also happened to be the >sheriff's housekeeper.
You do mention asparagus often, Dave. I can see getting tired of eating
it every week. I can understand getting tired of eating the same thing
anything all the time, over and over.
Jill
On 1/29/2024 7:11 PM, bob wrote:
On 2024-01-29 23:36:28 +0000, Bruce said:I'm pretty sure the Mateus Rose Ed and I recall was a cheap wine that
On Mon, 29 Jan 2024 18:17:01 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
On 1/29/2024 4:12 PM, Ed P wrote:I think Mateus rosé comes in various qualities. I've had a nice
Mushrooms were not a thing when I was growing up. In the 1980's small >>>> battered and fried button mushrooms were a popular restaurant appetizer >>>> but until then I'd never tasted one.
Sometime after we married, my mother came for dinner. She was shocked >>>>> to see raw mushrooms on the salad and did not eat them. For wine I >>>>> serve Mateus Rose. She could not drink it because to her, it was like >>>>> vinegar. Well, so much for our sophisticated meal in 1966.
My mother bought some Mateus rosé to serve with some holiday dinner when >>>> I was a teenager. I agree with your mother, that stuff was awful. :) >>>>
quality a few times.
It does. I've seen it for around 200US. For that much I would go a big >> red cabernet.
did not taste good. But hey, I have never pretended to be a wine
expert. I just know it tasted sharp and bitter. Like vinegar. Maybe
that's supposed to be good. I don't think so.
On 1/29/2024 4:59 PM, Dave Smith wrote:
On 2024-01-29 4:41 p.m., Leonard Blaisdell wrote:You do mention asparagus often, Dave. I can see getting tired of eating
On 2024-01-29, jmcquown <j_mcquown@comcast.net> wrote:
What say you? :)
Although I grew up with broccoli, cauliflower and asparagus, I hated
them! I even threw up at the table once when forced to eat asparagus.
When on my own, I was served them at restaurants, and knowing they were
costing me, I gave them another shot.
It turns out that I love all three of them. Mom cooked them to death as
was the style at the time.
Asparagus is another one of those dislikes that I don't understand. I
have always liked it. It was a spring time treat to be able to eat fresh
asparagus. I almost regret that it is now available pretty well all year
long because last year I had it so often I almost got sick of it.
it every week. I can understand getting tired of eating the same thing >anything all the time, over and over.
On 1/29/2024 7:11 PM, bob wrote:
On 2024-01-29 23:36:28 +0000, Bruce said:I'm pretty sure the Mateus Rose Ed and I recall was a cheap wine that
On Mon, 29 Jan 2024 18:17:01 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
On 1/29/2024 4:12 PM, Ed P wrote:I think Mateus rosé comes in various qualities. I've had a nice
Mushrooms were not a thing when I was growing up. In the 1980's small >>>> battered and fried button mushrooms were a popular restaurant appetizer >>>> but until then I'd never tasted one.
Sometime after we married, my mother came for dinner. She was shocked >>>>> to see raw mushrooms on the salad and did not eat them. For wine I >>>>> serve Mateus Rose. She could not drink it because to her, it was like >>>>> vinegar. Well, so much for our sophisticated meal in 1966.
My mother bought some Mateus rosé to serve with some holiday dinner
when
I was a teenager. I agree with your mother, that stuff was awful. :) >>>>
quality a few times.
It does. I've seen it for around 200US. For that much I would go a
big red cabernet.
did not taste good. But hey, I have never pretended to be a wine
expert. I just know it tasted sharp and bitter. Like vinegar. Maybe that's supposed to be good. I don't think so.
Jill
On 2024-01-29 8:46 p.m., jmcquown wrote:
On 1/29/2024 4:59 PM, Dave Smith wrote:
You do mention asparagus often, Dave. I can see getting tired of eating
Asparagus is another one of those dislikes that I don't understand. I
have always liked it. It was a spring time treat to be able to eat
fresh asparagus. I almost regret that it is now available pretty well
all year long because last year I had it so often I almost got sick of
it.
it every week. I can understand getting tired of eating the same thing
anything all the time, over and over.
We have laid off on it lately, mainly because we had overdone it this
year. I think the same thing happened to me years ago with corn.
On Monday, January 29, 2024 at 5:46:17 PM UTC-8, jmcquown wrote:
On 1/29/2024 4:59 PM, Dave Smith wrote:
Asparagus is another one of those dislikes that I don't understand. I
have always liked it. It was a spring time treat to be able to eat fresh >> > asparagus. I almost regret that it is now available pretty well all year >> > long because last year I had it so often I almost got sick of it.
You do mention asparagus often, Dave. I can see getting tired of eating
it every week. I can understand getting tired of eating the same thing
anything all the time, over and over.
Plus, green beans are much tastier.
On 1/29/2024 8:42 PM, jmcquown wrote:
I'm pretty sure the Mateus Rose Ed and I recall was a cheap wine that
did not taste good. But hey, I have never pretended to be a wine
expert. I just know it tasted sharp and bitter. Like vinegar. Maybe
that's supposed to be good. I don't think so.
Jill
It was not a fancy wine, but not vinegar. If all you ever drank was
Mogen David, yes, you may think that. Now it sells for about $12
Is Mateus Rose a good wine?
Mateus Rosé quickly became a popular choice for summer parties and
picnics, and it soon became one of the most popular rosé wines in the
world. Mateus Rosé is made from a blend of Touriga Nacional, Tinta
Roriz, Tinta Barroca, and Tinto Cão grapes.
S Viemeister wrote:
...
Fortunately, John likes the flavour combinations!
:) college was a wonderful place. :)
On 1/29/2024 8:42 PM, jmcquown wrote:
On 1/29/2024 7:11 PM, bob wrote:
On 2024-01-29 23:36:28 +0000, Bruce said:I'm pretty sure the Mateus Rose Ed and I recall was a cheap
On Mon, 29 Jan 2024 18:17:01 -0500, jmcquown
<j_mcquown@comcast.net>
wrote:
On 1/29/2024 4:12 PM, Ed P wrote:I think Mateus rosé comes in various qualities. I've had a
Mushrooms were not a thing when I was growing up. In the
Sometime after we married, my mother came for dinner.Â
She was shocked
to see raw mushrooms on the salad and did not eat them.Â
For wine I
serve Mateus Rose. She could not drink it because to her,
it was like
vinegar. Well, so much for our sophisticated meal in 1966.
1980's small
battered and fried button mushrooms were a popular
restaurant appetizer
but until then I'd never tasted one.
My mother bought some Mateus rosé to serve with some
holiday dinner when
I was a teenager. I agree with your mother, that stuff
was awful. :)
nice
quality a few times.
It does. I've seen it for around 200US. For that much I
would go a big red cabernet.
wine that did not taste good. But hey, I have never
pretended to be a wine expert. I just know it tasted sharp
and bitter. Like vinegar. Maybe that's supposed to be
good. I don't think so.
Jill
It was not a fancy wine, but not vinegar. If all you ever
drank was Mogen David, yes, you may think that. Now it sells
for about $12
Is Mateus Rose a good wine?
Mateus Rosé quickly became a popular choice for summer parties
and picnics, and it soon became one of the most popular rosé
wines in the world. Mateus Rosé is made from a blend of
Touriga Nacional, Tinta Roriz, Tinta Barroca, and Tinto Cão
grapes.
It was not a fancy wine, but not vinegar. If all you ever drank was
Mogen David, yes, you may think that. Now it sells for about $12
Is Mateus Rose a good wine?
Mateus Rosé quickly became a popular choice for summer parties and
picnics, and it soon became one of the most popular rosé wines in the
world. Mateus Rosé is made from a blend of Touriga Nacional, Tinta
Roriz, Tinta Barroca, and Tinto Cão grapes.
On 2024-01-30, Ed P <esp@snet.xxx> wrote:
It was not a fancy wine, but not vinegar. If all you ever drank was
Mogen David, yes, you may think that. Now it sells for about $12
Is Mateus Rose a good wine?
Mateus Rosé quickly became a popular choice for summer parties and
picnics, and it soon became one of the most popular rosé wines in the
world. Mateus Rosé is made from a blend of Touriga Nacional, Tinta
Roriz, Tinta Barroca, and Tinto Cão grapes.
I'm not a wine guy, but I liked Mogen David as a teen. It tasted like
Welch's grape juice with a buzz.
The oddest wine I ever bought for a dinner date was amontillado. I
didn't hit it off with the girl or the wine. Thanks, Edgar Allan Poe!
jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17 and
ate lamb kabobs in a restaurant. The waiter politely suggested we
order it cooked no more than medium rare, otherwise it would be
tough. He was right. :) But I did not grow up eating lamb in any
form. I started cooking things like braised lamb shanks years later.
Oh, and no fish other than a solid block of frozen 'Ocean Perch' my
mother used to buy at the military commissary. I truly don't
remember how she cooked it or how it tasted. I just remember the
package was a solid frozen block. As an adult I cook many different
types of fish. Different preparations, too.
What say you? :)
Jill
Grin, way too long a list for me. Mom was a pretty limited cook.
On 2024-01-30, Ed P <esp@snet.xxx> wrote:
Is Mateus Rose a good wine?
Mateus Rosé quickly became a popular choice for summer parties and
picnics, and it soon became one of the most popular rosé wines in the
world. Mateus Rosé is made from a blend of Touriga Nacional, Tinta
Roriz, Tinta Barroca, and Tinto Cão grapes.
I'm not a wine guy, but I liked Mogen David as a teen. It tasted like
Welch's grape juice with a buzz.
The oddest wine I ever bought for a dinner date was amontillado. I
didn't hit it off with the girl or the wine. Thanks, Edgar Allan Poe!
On Mon, 29 Jan 2024 17:11:25 -0700, bob <bob@sympatico.com> wrote:
On 2024-01-29 23:36:28 +0000, Bruce said:
On Mon, 29 Jan 2024 18:17:01 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
On 1/29/2024 4:12 PM, Ed P wrote:I think Mateus rosé comes in various qualities. I've had a nice
Mushrooms were not a thing when I was growing up. In the 1980's small >>>> battered and fried button mushrooms were a popular restaurant appetizer >>>> but until then I'd never tasted one.
Sometime after we married, my mother came for dinner. She was shocked >>>>> to see raw mushrooms on the salad and did not eat them. For wine I
serve Mateus Rose. She could not drink it because to her, it was like >>>>> vinegar. Well, so much for our sophisticated meal in 1966.
My mother bought some Mateus rosé to serve with some holiday dinner when >>>> I was a teenager. I agree with your mother, that stuff was awful. :)
quality a few times.
It does. I've seen it for around 200US. For that much I would go a
big red cabernet.
I don't remember exactly, but I paid a whole lot less, probably not
even 10US.
On 2024-01-30 00:21:47 +0000, Bruce said:
On Mon, 29 Jan 2024 17:11:25 -0700, bob <bob@sympatico.com> wrote:
It does. I've seen it for around 200US. For that much I would go a
big red cabernet.
I don't remember exactly, but I paid a whole lot less, probably not
even 10US.
Google shows it in a lot of various "quality/price" ranges from around
5$ to about 180$. Like a lot of big wine producers they have a price
for every pocketbook. For me the Mateus brand has a negative
connotation. Too little time .. too much wine. lol
On Tue, 30 Jan 2024 08:00:40 -0700, bob <bob@sympatico.com> wrote:
On 2024-01-30 00:21:47 +0000, Bruce said:
On Mon, 29 Jan 2024 17:11:25 -0700, bob <bob@sympatico.com> wrote:
It does. I've seen it for around 200US. For that much I would go a
big red cabernet.
I don't remember exactly, but I paid a whole lot less, probably not
even 10US.
Google shows it in a lot of various "quality/price" ranges from around
5$ to about 180$. Like a lot of big wine producers they have a price
for every pocketbook. For me the Mateus brand has a negative
connotation. Too little time .. too much wine. lol
I only drink Australian wine since I live here, or very occasionally
wine from NZ. With foreign wines you pay extra just for the
foreigness.
On 2024-01-30 15:25:34 +0000, Bruce said:
On Tue, 30 Jan 2024 08:00:40 -0700, bob <bob@sympatico.com> wrote:
On 2024-01-30 00:21:47 +0000, Bruce said:
On Mon, 29 Jan 2024 17:11:25 -0700, bob <bob@sympatico.com> wrote:
It does. I've seen it for around 200US. For that much I would go a >>>>> big red cabernet.
I don't remember exactly, but I paid a whole lot less, probably not
even 10US.
Google shows it in a lot of various "quality/price" ranges from around
5$ to about 180$. Like a lot of big wine producers they have a price
for every pocketbook. For me the Mateus brand has a negative
connotation. Too little time .. too much wine. lol
I only drink Australian wine since I live here, or very occasionally
wine from NZ. With foreign wines you pay extra just for the
foreigness.
Never had an Australian wine that I can remember...plenty of NZ wines
though. Some of the better values here are foreign. I like a lot of >California wines but not the price. The French send us their culls.
On Tue, 30 Jan 2024 08:00:40 -0700, bob <bob@sympatico.com> wrote:
On 2024-01-30 00:21:47 +0000, Bruce said:
On Mon, 29 Jan 2024 17:11:25 -0700, bob <bob@sympatico.com> wrote:
It does. I've seen it for around 200US. For that much I would go a
big red cabernet.
I don't remember exactly, but I paid a whole lot less, probably not
even 10US.
Google shows it in a lot of various "quality/price" ranges from around
5$ to about 180$. Like a lot of big wine producers they have a price
for every pocketbook. For me the Mateus brand has a negative
connotation. Too little time .. too much wine. lol
I only drink Australian wine since I live here, or very occasionally
wine from NZ. With foreign wines you pay extra just for the
foreigness.
On 2024-01-30 15:25:34 +0000, Bruce said:
I only drink Australian wine since I live here, or very occasionally
wine from NZ. With foreign wines you pay extra just for the
foreigness.
Never had an Australian wine that I can remember...plenty of NZ wines though. Some of the better values here are foreign. I like a lot of California wines but not the price. The French send us their culls.
On 1/30/2024 10:25 AM, Bruce wrote:
On Tue, 30 Jan 2024 08:00:40 -0700, bob <bob@sympatico.com> wrote:
Google shows it in a lot of various "quality/price" ranges from around
5$ to about 180$. Like a lot of big wine producers they have a price
for every pocketbook. For me the Mateus brand has a negative
connotation. Too little time .. too much wine. lol
I only drink Australian wine since I live here, or very occasionally
wine from NZ. With foreign wines you pay extra just for the
foreigness.
I buy wines from a WSJ wine club and get a case every three months.
Runs about $13 a bottle. They have included some Australian at times and
they are as good as any other. Had a white wine from Georgia for the
first time.
On 1/29/2024 7:11 PM, bob wrote:
On 2024-01-29 23:36:28 +0000, Bruce said:
On Mon, 29 Jan 2024 18:17:01 -0500, jmcquown
<j_mcquown@comcast.net> wrote:
On 1/29/2024 4:12 PM, Ed P wrote:
Sometime after we married, my mother came for dinner. She
was shocked to see raw mushrooms on the salad and did not eat
them. For wine I serve Mateus Rose. She could not drink it
because to her, it was like vinegar. Well, so much for our sophisticated meal in 1966.
Mushrooms were not a thing when I was growing up. In the
1980's small battered and fried button mushrooms were a popular restaurant appetizer but until then I'd never tasted one.
My mother bought some Mateus rosé to serve with some holiday
dinner when I was a teenager. I agree with your mother, that
stuff was awful. :)
I think Mateus rosé comes in various qualities. I've had a nice
quality a few times.
It does. I've seen it for around 200US. For that much I would go
a big red cabernet.
I'm pretty sure the Mateus Rose Ed and I recall was a cheap wine that
did not taste good. But hey, I have never pretended to be a wine
expert. I just know it tasted sharp and bitter. Like vinegar.
Maybe that's supposed to be good. I don't think so.
Jill
On 1/30/2024 10:48 AM, bob wrote:
On 2024-01-30 15:25:34 +0000, Bruce said:Yellow Tail is about the only Australian wine I'm familiar with.
I only drink Australian wine since I live here, or very occasionally
wine from NZ. With foreign wines you pay extra just for the
foreigness.
Never had an Australian wine that I can remember...plenty of NZ wines
though. Some of the better values here are foreign. I like a lot of
California wines but not the price. The French send us their culls.
On 2024-01-30 15:25:34 +0000, Bruce said:
On Tue, 30 Jan 2024 08:00:40 -0700, bob <bob@sympatico.com> wrote:
On 2024-01-30 00:21:47 +0000, Bruce said:
On Mon, 29 Jan 2024 17:11:25 -0700, bob <bob@sympatico.com> wrote:
It does. I've seen it for around 200US. For that much I would go a >>>>> big red cabernet.
I don't remember exactly, but I paid a whole lot less, probably not
even 10US.
Google shows it in a lot of various "quality/price" ranges from around
5$ to about 180$. Like a lot of big wine producers they have a price
for every pocketbook. For me the Mateus brand has a negative
connotation. Too little time .. too much wine. lol
I only drink Australian wine since I live here, or very occasionally
wine from NZ. With foreign wines you pay extra just for the
foreigness.
Never had an Australian wine that I can remember...plenty of NZ wines though. Some of the better values here are foreign. I like a lot of California wines but not the price. The French send us their culls.
On 1/30/2024 10:48 AM, bob wrote:
Never had an Australian wine that I can remember...plenty of NZ winesYellow Tail is about the only Australian wine I'm familiar with.
though. Some of the better values here are foreign. I like a lot of
California wines but not the price. The French send us their culls.
What say you? :)
On 2024-01-30 5:16 p.m., jmcquown wrote:
On 1/30/2024 10:48 AM, bob wrote:
Never had an Australian wine that I can remember...plenty of NZ winesYellow Tail is about the only Australian wine I'm familiar with.
though. Some of the better values here are foreign. I like a lot of
California wines but not the price. The French send us their culls.
I think that Yellow Tail wines are considered to be a quaffable wine....
not bad for cheap wines.
On 2024-01-30 5:16 p.m., jmcquown wrote:
On 1/30/2024 10:48 AM, bob wrote:
Never had an Australian wine that I can remember...plenty of NZ winesYellow Tail is about the only Australian wine I'm familiar with.
though. Some of the better values here are foreign. I like a lot of
California wines but not the price. The French send us their culls.
I think that Yellow Tail wines are considered to be a quaffable wine....
not bad for cheap wines.
On 1/30/2024 5:46 PM, Dave Smith wrote:
On 2024-01-30 5:16 p.m., jmcquown wrote:It's been years since I have tasted it but I see ads on TV for Yellow
On 1/30/2024 10:48 AM, bob wrote:
Never had an Australian wine that I can remember...plenty of NZYellow Tail is about the only Australian wine I'm familiar with.
wines though. Some of the better values here are foreign. I like a >>>> lot of California wines but not the price. The French send us their
culls.
I think that Yellow Tail wines are considered to be a quaffable
wine.... not bad for cheap wines.
Tail occasionally.
On 1/30/2024 10:48 AM, bob wrote:
On 2024-01-30 15:25:34 +0000, Bruce said:
On Tue, 30 Jan 2024 08:00:40 -0700, bob <bob@sympatico.com> wrote:
On 2024-01-30 00:21:47 +0000, Bruce said:
On Mon, 29 Jan 2024 17:11:25 -0700, bob <bob@sympatico.com> wrote:
It does. I've seen it for around 200US. For that much I
would go a big red cabernet.
I don't remember exactly, but I paid a whole lot less,
probably not even 10US.
Google shows it in a lot of various "quality/price" ranges from
around 5$ to about 180$. Like a lot of big wine producers they
have a price for every pocketbook. For me the Mateus brand has
a negative connotation. Too little time .. too much wine. lol
I only drink Australian wine since I live here, or very
occasionally wine from NZ. With foreign wines you pay extra just
for the foreigness.
Never had an Australian wine that I can remember...plenty of NZ
wines though. Some of the better values here are foreign. I like
a lot of California wines but not the price. The French send us
their culls.
Yellow Tail is about the only Australian wine I'm familiar with.
Jill
I'll start the list with lamb. I never had lamb until I was 17 and ate
lamb kabobs in a restaurant. The waiter politely suggested we order it cooked no more than medium rare, otherwise it would be tough. He was
right. :)
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17 and ate
lamb kabobs in a restaurant. The waiter politely suggested we order it
cooked no more than medium rare, otherwise it would be tough. He was
right. :)
How did you know he was right if you didn't order them more than
medium rare?
-sw
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17 and ate
lamb kabobs in a restaurant. The waiter politely suggested we order it
cooked no more than medium rare, otherwise it would be tough. He was
right. :)
How did you know he was right if you didn't order them more than
medium rare?
-sw
On 2/2/2024 2:53 AM, Sqwertz wrote:
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17 and ate
lamb kabobs in a restaurant. The waiter politely suggested we order it
cooked no more than medium rare, otherwise it would be tough. He was
right. :)
How did you know he was right if you didn't order them more than
medium rare?
-sw
Later attempts at preparing lamb myself; cooked too long, it's tough.
jmcquown wrote:
On 2/2/2024 2:53 AM, Sqwertz wrote:
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17 and ate >>>> lamb kabobs in a restaurant. The waiter politely suggested we order it >>>> cooked no more than medium rare, otherwise it would be tough. He was
right. :)
How did you know he was right if you didn't order them more than
medium rare?
-sw
Later attempts at preparing lamb myself; cooked too long, it's tough.
doesn't fit my experience. when i make lamb stew i start
On 2024-02-03, songbird <songbird@anthive.com> wrote:
jmcquown wrote:
On 2/2/2024 2:53 AM, Sqwertz wrote:
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17 and ate >>>>> lamb kabobs in a restaurant. The waiter politely suggested we order it >>>>> cooked no more than medium rare, otherwise it would be tough. He was >>>>> right. :)
How did you know he was right if you didn't order them more than
medium rare?
-sw
Later attempts at preparing lamb myself; cooked too long, it's tough.
doesn't fit my experience. when i make lamb stew i start
Stew is different from kebab or other dry preparations.
What happens when you cook a steak well done on the grill?
Cindy Hamilton wrote:
On 2024-02-03, songbird <songbird@anthive.com> wrote:
jmcquown wrote:
On 2/2/2024 2:53 AM, Sqwertz wrote:
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17 and ate >>>>>> lamb kabobs in a restaurant. The waiter politely suggested we order it >>>>>> cooked no more than medium rare, otherwise it would be tough. He was >>>>>> right. :)
How did you know he was right if you didn't order them more than
medium rare?
-sw
Later attempts at preparing lamb myself; cooked too long, it's tough.
doesn't fit my experience. when i make lamb stew i start
Stew is different from kebab or other dry preparations.
What happens when you cook a steak well done on the grill?
i don't eat it that ways. but yes, it would be desperation
food for me, i'd have to cut it into small pieces and put it
in something else or slice thin and put BBQ sauce on it.
i haven't intentionally cooked a well done steak on the
grill since i was about 13 and we discovered rare.
the phrase "well done" is over done by a long shot.
jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17 and ate >>>> lamb kabobs in a restaurant. The waiter politely suggested we order it >>>> cooked no more than medium rare, otherwise it would be tough. He was
right. :)
How did you know he was right if you didn't order them more than
medium rare?
-sw
Later attempts at preparing lamb myself; cooked too long, it's tough.
doesn't fit my experience. when i make lamb stew i start
with browning the lamb with some onion and garlic (more of
each goes in later too) so it can simmer a while and like
chuck roast it comes out tender. after the lamb is ready
then i add the rest of the ingredients i want more fresh
cooked so they can steam and then at the end i add whatever
else i want that doesn't get cooked as much.
for veggies i usually like cabbage, carrots, potatoes,
garlic and onions, and then for some added depth to the
juice i'll use some of our tomato chunks (but not enough to
turn it into a full on tomato based dish - you will see
only a pale red color and you probably won't taste it
easily because of the rest of the stuff in there...).
songbird
On 2024-02-03 12:11 a.m., songbird wrote:
jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17 and ate >>>>> lamb kabobs in a restaurant. The waiter politely suggested we order it >>>>> cooked no more than medium rare, otherwise it would be tough. He was >>>>> right. :)
How did you know he was right if you didn't order them more than
medium rare?
-sw
Later attempts at preparing lamb myself; cooked too long, it's tough.
doesn't fit my experience. when i make lamb stew i start
with browning the lamb with some onion and garlic (more of
each goes in later too) so it can simmer a while and like
chuck roast it comes out tender. after the lamb is ready
then i add the rest of the ingredients i want more fresh
cooked so they can steam and then at the end i add whatever
else i want that doesn't get cooked as much.
Why on Earth would you compare grilling kebabs to braising?
(snip) I did not grow up eating lamb in any form. I started
cooking things like braised lamb shanks years later.
What say you? :)
On 2024-02-03, Michael Trew <michael.trew@att.net> wrote:
I frequently make biscuits, and occasionally cornbread. I had both
maybe once or twice in my childhood, only on rare occasion. Asian food
was also very rare. We didn't even have any kind of Chinese takeout
until I was older. I didn't start eating sushi until I was in my mid 20's.
We didn't have Chinese takeout when I was young, either. It was
a sit-down meal in the restaurant. IIRC one of them had white
tablecloths.
On 1/29/2024 11:12 AM, jmcquown wrote:
(snip) I did not grow up eating lamb in any form. I started
cooking things like braised lamb shanks years later.
What say you? :)
I frequently make biscuits, and occasionally cornbread. I had both
maybe once or twice in my childhood, only on rare occasion. Asian food
was also very rare. We didn't even have any kind of Chinese takeout
until I was older. I didn't start eating sushi until I was in my mid 20's.
On 2024-02-03 2:59 p.m., Cindy Hamilton wrote:
On 2024-02-03, Michael Trew <michael.trew@att.net> wrote:
I frequently make biscuits, and occasionally cornbread. I had bothWe didn't have Chinese takeout when I was young, either. It was
maybe once or twice in my childhood, only on rare occasion. Asian food
was also very rare. We didn't even have any kind of Chinese takeout
until I was older. I didn't start eating sushi until I was in my mid 20's. >>
a sit-down meal in the restaurant. IIRC one of them had white
tablecloths.
Chinese food? What was that? I lived in small town and there were no
Chinese restaurants. Apparently they existed in nearby Toronto, but only
in Chinatown. Then we moved to city in Niagara and when I was about 17
I had Chinese food (take out) for the first time at a girlfriend's house.
jmcquown wrote:
On 2/2/2024 2:53 AM, Sqwertz wrote:and ate >>> lamb kabobs in a restaurant. The waiter politely
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17
suggested we order it >>> cooked no more than medium rare, otherwise
it would be tough. He was >>> right. :)
How did you know he was right if you didn't order them more than
medium rare?
-sw
Later attempts at preparing lamb myself; cooked too long, it's
tough.
doesn't fit my experience. when i make lamb stew i start
with browning the lamb with some onion and garlic (more of
each goes in later too) so it can simmer a while and like
chuck roast it comes out tender. after the lamb is ready
then i add the rest of the ingredients i want more fresh
cooked so they can steam and then at the end i add whatever
else i want that doesn't get cooked as much.
for veggies i usually like cabbage, carrots, potatoes,
garlic and onions, and then for some added depth to the
juice i'll use some of our tomato chunks (but not enough to
turn it into a full on tomato based dish - you will see
only a pale red color and you probably won't taste it
easily because of the rest of the stuff in there...).
songbird
On 1/29/2024 11:12 AM, jmcquown wrote:
(snip) I did not grow up eating lamb in any form. I started
cooking things like braised lamb shanks years later.
What say you? :)
I frequently make biscuits, and occasionally cornbread. I had both
maybe once or twice in my childhood, only on rare occasion. Asian food
was also very rare. We didn't even have any kind of Chinese takeout
until I was older. I didn't start eating sushi until I was in my mid 20's.
On 1/29/2024 11:12 AM, jmcquown wrote:
(snip) I did not grow up eating lamb in any form. I started
cooking things like braised lamb shanks years later.
What say you? :)
I frequently make biscuits, and occasionally cornbread. I had both
maybe once or twice in my childhood, only on rare occasion. Asian
food was also very rare. We didn't even have any kind of Chinese
takeout until I was older. I didn't start eating sushi until I was
in my mid 20's.
On 2/3/2024 1:20 PM, Michael Trew wrote:
On 1/29/2024 11:12 AM, jmcquown wrote:
(snip) I did not grow up eating lamb in any form. I started
cooking things like braised lamb shanks years later.
What say you? :)
I frequently make biscuits, and occasionally cornbread. I had both
maybe once or twice in my childhood, only on rare occasion. Asian food
was also very rare. We didn't even have any kind of Chinese takeout
until I was older. I didn't start eating sushi until I was in my mid 20's.
Chinese was rare, maybe once a year. I've not started eating sushi yet.
Never saw the need to start.
songbird wrote:
for veggies i usually like cabbage, carrots, potatoes,
garlic and onions, and then for some added depth to the
juice i'll use some of our tomato chunks (but not enough to
turn it into a full on tomato based dish - you will see
only a pale red color and you probably won't taste it
easily because of the rest of the stuff in there...).
songbird
Lamb works best long cooked in a sauce. Alternate is rare.
I do it in brown curry gravy.
Comes out really well!
jmcquown wrote:
On 2/2/2024 2:53 AM, Sqwertz wrote:
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17 and ate >>>> lamb kabobs in a restaurant. The waiter politely suggested we order it >>>> cooked no more than medium rare, otherwise it would be tough. He was
right. :)
How did you know he was right if you didn't order them more than
medium rare?
-sw
Later attempts at preparing lamb myself; cooked too long, it's tough.
doesn't fit my experience. when i make lamb stew i start
with browning the lamb with some onion and garlic (more of
each goes in later too) so it can simmer a while and like
chuck roast it comes out tender. after the lamb is ready
then i add the rest of the ingredients i want more fresh
cooked so they can steam and then at the end i add whatever
else i want that doesn't get cooked as much.
for veggies i usually like cabbage, carrots, potatoes,
garlic and onions, and then for some added depth to the
juice i'll use some of our tomato chunks (but not enough to
turn it into a full on tomato based dish - you will see
only a pale red color and you probably won't taste it
easily because of the rest of the stuff in there...).
songbird
On 2024-02-03, songbird <songbird@anthive.com> wrote:
jmcquown wrote:
On 2/2/2024 2:53 AM, Sqwertz wrote:
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17 and ate >>>>> lamb kabobs in a restaurant. The waiter politely suggested we order it >>>>> cooked no more than medium rare, otherwise it would be tough. He was >>>>> right. :)
How did you know he was right if you didn't order them more than
medium rare?
-sw
Later attempts at preparing lamb myself; cooked too long, it's tough.
doesn't fit my experience. when i make lamb stew i start
Stew is different from kebab or other dry preparations.
What happens when you cook a steak well done on the grill?
Cindy Hamilton wrote:
On 2024-02-03, songbird <songbird@anthive.com> wrote:
jmcquown wrote:
On 2/2/2024 2:53 AM, Sqwertz wrote:
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17 and ate >>>>>> lamb kabobs in a restaurant. The waiter politely suggested we order it >>>>>> cooked no more than medium rare, otherwise it would be tough. He was >>>>>> right. :)
How did you know he was right if you didn't order them more than
medium rare?
-sw
Later attempts at preparing lamb myself; cooked too long, it's tough.
doesn't fit my experience. when i make lamb stew i start
Stew is different from kebab or other dry preparations.
What happens when you cook a steak well done on the grill?
i don't eat it that ways. but yes, it would be desperation
food for me, i'd have to cut it into small pieces and put it
in something else or slice thin and put BBQ sauce on it.
i haven't intentionally cooked a well done steak on the
grill since i was about 13 and we discovered rare.
songbird
On Saturday, February 3, 2024 at 2:05:00 PM UTC-6, Dave Smith wrote:
I'm going to say the first time I had Chinese food I was in my 30's and a few >of us went on our lunch break a place downtown. There were no such eateries >in the suburbs or around shopping centers at that time. Then in no time, it >seems, there numerous Chinese eateries. Just like any type of restaurant, >some are much better than others.
On 2024-02-03 2:59 p.m., Cindy Hamilton wrote:
Chinese food? What was that? I lived in small town and there were no
We didn't have Chinese takeout when I was young, either.
Chinese restaurants. Apparently they existed in nearby Toronto, but only
in Chinatown. Then we moved to city in Niagara and when I was about 17
I had Chinese food (take out) for the first time at a girlfriend's house.
On 2/3/2024 1:20 PM, Michael Trew wrote:
On 1/29/2024 11:12 AM, jmcquown wrote:
(snip) I did not grow up eating lamb in any form. I started
cooking things like braised lamb shanks years later.
What say you? :)
I frequently make biscuits, and occasionally cornbread. I had both
maybe once or twice in my childhood, only on rare occasion. Asian food
was also very rare. We didn't even have any kind of Chinese takeout
until I was older. I didn't start eating sushi until I was in my mid 20's.
Chinese was rare, maybe once a year. I've not started eating sushi yet.
Never saw the need to start.
Dave Smith wrote:
On 2024-02-03 12:11 a.m., songbird wrote:
jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17 and ate >>>>>> lamb kabobs in a restaurant. The waiter politely suggested we order it >>>>>> cooked no more than medium rare, otherwise it would be tough. He was >>>>>> right. :)
How did you know he was right if you didn't order them more than
medium rare?
-sw
Later attempts at preparing lamb myself; cooked too long, it's tough.
doesn't fit my experience. when i make lamb stew i start
with browning the lamb with some onion and garlic (more of
each goes in later too) so it can simmer a while and like
chuck roast it comes out tender. after the lamb is ready
then i add the rest of the ingredients i want more fresh
cooked so they can steam and then at the end i add whatever
else i want that doesn't get cooked as much.
Why on Earth would you compare grilling kebabs to braising?
probably because i only read the last sentence which said
nothing about cooking method...
songbird
On 2/3/2024 1:20 PM, Michael Trew wrote:
I frequently make biscuits, and occasionally cornbread. I had both
maybe once or twice in my childhood, only on rare occasion. Asian
food was also very rare. We didn't even have any kind of Chinese
takeout until I was older. I didn't start eating sushi until I was in
my mid 20's.
Chinese was rare, maybe once a year. I've not started eating sushi yet.
 Never saw the need to start.
On 2024-02-03, Ed P <esp@snet.xxx> wrote:
Chinese was rare, maybe once a year. I've not started eating sushi yet.
Never saw the need to start.
Spirit of inquiry. I'd read about it in the Time-Life "Foods of the
World" book on Japanese cuisine and wanted to see what it was like.
And, it was good. I'm pretty sure the first sushi I had was octopus,
but it's been so long I can't quite remember.
I'm going to say the first time I had Chinese food I was in my 30's and a few of us went on our lunch break a place downtown. There were no such eateries in the suburbs or around shopping centers at that time. Then in no time, it seems, there numerous Chinese eateries. Just like any type of restaurant, some are much better than others.
On 2/3/2024 11:19 AM, songbird wrote:
Dave Smith wrote:
On 2024-02-03 12:11 a.m., songbird wrote:
jmcquown wrote:
   doesn't fit my experience. when i make lamb stew i startI'll start the list with lamb. I never had lamb until I was 17 >>>>>>> and ate
lamb kabobs in a restaurant. The waiter politely suggested we
order it
cooked no more than medium rare, otherwise it would be tough. He >>>>>>> was
right. :)
How did you know he was right if you didn't order them more than
medium rare?
-sw
Later attempts at preparing lamb myself; cooked too long, it's tough. >>>>
with browning the lamb with some onion and garlic (more of
each goes in later too) so it can simmer a while and like
chuck roast it comes out tender. after the lamb is ready
then i add the rest of the ingredients i want more fresh
cooked so they can steam and then at the end i add whatever
else i want that doesn't get cooked as much.
Why on Earth would you compare grilling kebabs to braising?
  probably because i only read the last sentence which said
nothing about cooking method...
  songbird
You skipped over everything else to reply to my reply to Steve? My explanation of medium-rare lamb kabobs was right there.
In the Netherlands, the restaurants were always combined
Chinese-Indonesian and had both cuisines on their menu. I think they
started appearing in the 60s, also in residential suburbs. And fries
and a croquette for the children.
Chinese was rare, maybe once a year. I've not started eating sushi yet.
Never saw the need to start.
On 2024-02-03, Ed P <esp@snet.xxx> wrote:
Chinese was rare, maybe once a year. I've not started eating sushi yet.
Never saw the need to start.
In the early Eighties, while attending a trade show in Denver, one of
our reps offered to take us for sushi. Our owner had other plans, so the >invitation was declined. I've never tried sushi.
On 2024-02-03, Ed P <esp@snet.xxx> wrote:
Chinese was rare, maybe once a year. I've not started eating sushi yet.
Never saw the need to start.
In the early Eighties, while attending a trade show in Denver, one of
our reps offered to take us for sushi. Our owner had other plans, so the invitation was declined. I've never tried sushi.
I always wondered; did that decision change my life?
On 03/02/2024 22:20, Bruce wrote:
In the Netherlands, the restaurants were always combinedDefinitely well-established by the mid 60s. I loved eating in those >restaurants. I don't remember seeing fries, though.
Chinese-Indonesian and had both cuisines on their menu. I think they
started appearing in the 60s, also in residential suburbs. And fries
and a croquette for the children.
On 2024-02-03 6:18 p.m., Leonard Blaisdell wrote:
On 2024-02-03, Ed P <esp@snet.xxx> wrote:
Chinese was rare, maybe once a year. I've not started eating sushi yet. >>> Never saw the need to start.
In the early Eighties, while attending a trade show in Denver, one of
our reps offered to take us for sushi. Our owner had other plans, so the
invitation was declined. I've never tried sushi.
I always wondered; did that decision change my life?
Despite my earlier comments about the meals I had at Japanese
restaurants I have always enjoyed sushi. I would recommend that you try
it.
On Monday, January 29, 2024 at 10:13:08 AM UTC-6, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17 and ate
lamb kabobs in a restaurant. The waiter politely suggested we order it
cooked no more than medium rare, otherwise it would be tough. He was
right. :) But I did not grow up eating lamb in any form. I started
cooking things like braised lamb shanks years later.
Oh, and no fish other than a solid block of frozen 'Ocean Perch' my
mother used to buy at the military commissary. I truly don't remember
how she cooked it or how it tasted. I just remember the package was a
solid frozen block. As an adult I cook many different types of fish.
Different preparations, too.
What say you? :)
Jill
I am a Vegetarian, but I also love meat and fish.
John Kuthe, Retired
On 2/2/2024 3:29 PM, Hank Rogers wrote:
Sqwertz wrote:
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17 and ate >>>> lamb kabobs in a restaurant. The waiter politely suggested we order it >>>> cooked no more than medium rare, otherwise it would be tough. He was
right. :)
How did you know he was right if you didn't order them more than
medium rare?
-sw
Royal wisdom, bestowed on her majesty by GOD.
GOD hates Jill. That's why He gave her a terrible personality that
makes men want to beat her up.
On Sat, 3 Feb 2024 05:52:50 -0600, BryanGSimmons wrote:
On 2/2/2024 3:29 PM, Hank Rogers wrote:
Sqwertz wrote:GOD hates Jill. That's why He gave her a terrible personality that
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17 and ate >>>>> lamb kabobs in a restaurant. The waiter politely suggested we order it >>>>> cooked no more than medium rare, otherwise it would be tough. He was >>>>> right. :)
How did you know he was right if you didn't order them more than
medium rare?
-sw
Royal wisdom, bestowed on her majesty by GOD.
makes men want to beat her up.
How are you privy to the personality that makes men want to beat
up women?
Forget about sushi, go straight to sashimi.
Is it a comprehension problem when someone just doesn't read what they
are replying to?
On Sat, 3 Feb 2024 23:38:38 +0000, S Viemeister
<firstname@lastname.oc.ku> wrote:
On 03/02/2024 22:20, Bruce wrote:
In the Netherlands, the restaurants were always combinedDefinitely well-established by the mid 60s. I loved eating in those >>restaurants. I don't remember seeing fries, though.
Chinese-Indonesian and had both cuisines on their menu. I think they
started appearing in the 60s, also in residential suburbs. And fries
and a croquette for the children.
There was often a little, separate children's section in the menu, to
make sure families with kids wouldn't need to avoid the restaurant.
Lamb works best long cooked in a sauce. Alternate is rare.
I do it in brown curry gravy.
Comes out really well!
... Just don't do it with a lamb chop. ;)
On 2024-02-03 4:47 p.m., Cindy Hamilton wrote:
On 2024-02-03, Ed P <esp@snet.xxx> wrote:
Chinese was rare, maybe once a year. I've not started eating sushi yet. >>> Never saw the need to start.
Spirit of inquiry. I'd read about it in the Time-Life "Foods of the
World" book on Japanese cuisine and wanted to see what it was like.
And, it was good. I'm pretty sure the first sushi I had was octopus,
but it's been so long I can't quite remember.
I was curious to try Japanese food but only had it a few times. It was a major disappointment. One of the biggest letdowns was the tempura. I had heard so many good things about it, but every time I had it the stuff
was soggy and greasy, not light and crisp. Quite frankly, even the worst English style battered fish had a nicer batter than any tempura I ever
had. I have no reason to expect authentic Japanese cooking here because
there is no Japanese community here.
On 2024-02-03, Ed P <esp@snet.xxx> wrote:
Chinese was rare, maybe once a year. I've not started eating sushi yet.
Never saw the need to start.
In the early Eighties, while attending a trade show in Denver, one of
our reps offered to take us for sushi. Our owner had other plans, so the invitation was declined. I've never tried sushi.
I always wondered; did that decision change my life?
On Sat, 3 Feb 2024 05:52:50 -0600, BryanGSimmons wrote:
On 2/2/2024 3:29 PM, Hank Rogers wrote:
Sqwertz wrote:
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17 and ate >>>> lamb kabobs in a restaurant. The waiter politely suggested we order it >>>> cooked no more than medium rare, otherwise it would be tough. He was >>>> right. :)
How did you know he was right if you didn't order them more than
medium rare?
-sw
Royal wisdom, bestowed on her majesty by GOD.
GOD hates Jill. That's why He gave her a terrible personality that
makes men want to beat her up.
How are you privy to the personality that makes men want to beat
up women?
On 2024-02-03, Dave Smith <adavid.smith@sympatico.ca> wrote:
I was curious to try Japanese food but only had it a few times. It was a
major disappointment. One of the biggest letdowns was the tempura. I had
heard so many good things about it, but every time I had it the stuff
was soggy and greasy, not light and crisp. Quite frankly, even the worst
English style battered fish had a nicer batter than any tempura I ever
had. I have no reason to expect authentic Japanese cooking here because
there is no Japanese community here.
I've had both good and bad tempura. The skill in the kitchen and
the speed of the waitstaff make all the difference.
There is a lot to Japanese food that isn't sushi _or_ tempura. One
local place has a duck and noodle soup that I like very much.
Most of the Japanese restaurants around here are run by Koreans,
although I've seen Latinos behind the sushi bar. The Japanese are
all running and working for tech startups.
On Sat, 3 Feb 2024 05:52:50 -0600, BryanGSimmons wrote:'Kitchen Wisdom' and other cookbooks and actual cooking experience.
On 2/2/2024 3:29 PM, Hank Rogers wrote:
Sqwertz wrote:
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17 and ate >>>>> lamb kabobs in a restaurant. The waiter politely suggested we order it >>>>> cooked no more than medium rare, otherwise it would be tough. He was >>>>> right. :)
How did you know he was right if you didn't order them more than
medium rare?
-sw
Royal wisdom, bestowed on her majesty by GOD.
GOD hates Jill. That's why He gave her a terrible personality that
makes men want to beat her up.
How are you privy to the personality that makes men want to beat
up women?
-sw
In article <wf3qg5vkvkn7$.dlg@sqwertz.com>,
sqwertzme@gmail.compost says...
On Sat, 3 Feb 2024 05:52:50 -0600, BryanGSimmons wrote:
On 2/2/2024 3:29 PM, Hank Rogers wrote:
Sqwertz wrote:>
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17 and ate >>>>>> lamb kabobs in a restaurant. The waiter politely suggested we order it >>>>>> cooked no more than medium rare, otherwise it would be tough. He was >>>>>> right. :)
How did you know he was right if you didn't order them more than
medium rare?
-sw
Royal wisdom, bestowed on her majesty by GOD.
GOD hates Jill. That's why He gave her a terrible personality that
makes men want to beat her up.
How are you privy to the personality that makes men want to beat
up women?
His wife knows; it's written all over her face and body
language.
Janet UK
On 2/3/2024 10:22 PM, Sqwertz wrote:
On Sat, 3 Feb 2024 05:52:50 -0600, BryanGSimmons wrote:'Kitchen Wisdom' and other cookbooks and actual cooking
On 2/2/2024 3:29 PM, Hank Rogers wrote:
Sqwertz wrote:
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I
was 17 and ate
lamb kabobs in a restaurant. The waiter politely
suggested we order it
cooked no more than medium rare, otherwise it would be
tough. He was
right. :)
How did you know he was right if you didn't order them
more than
medium rare?
-sw
Royal wisdom, bestowed on her majesty by GOD.
experience.
GOD hates Jill. That's why He gave her a terrible
personality that
makes men want to beat her up.
How are you privy to the personality that makes men want to beat
up women?
-sw
I wouldn't be at all surprised to discover Bryan slaps his wife
around. I'm not saying he does but he displays that redneck
attitude. Didn't he once post his wife "still looks good from
the waist down"?
Jill
On Sunday, February 4, 2024 at 5:58:17 AM UTC-10, bruce bowser wrote:
On Sunday, February 4, 2024 at 6:06:44 AM UTC-5, Cindy Hamilton wrote:
On 2024-02-03, Leonard Blaisdell <leobla...@sbcglobal.net> wrote:Especially, trying to find the freshest sushi a zillion miles away from the ocean.
On 2024-02-03, Ed P <e...@snet.xxx> wrote:
Chinese was rare, maybe once a year. I've not started eating sushi yet. >> > >> Never saw the need to start.
In the early Eighties, while attending a trade show in Denver, one of
our reps offered to take us for sushi. Our owner had other plans, so the >> > > invitation was declined. I've never tried sushi.
I always wondered; did that decision change my life?
Only to the extend that every decision changes your life.
My brother said that Subaru opened up a factory in Indiana. They imported some sushi chefs for the Japanese executives and to train the locals. He said his Mexican sushi chef made excellent sushi.
The Chinese food we got on the mainland was an eyeopener. The locals liked it just fine but da Hawaiians were just plain disappointed.
We took my step-mom's grandson and his wife to an awesome Chinese restaurant in Honolulu. It was obvious that they didn't care for the food. It was probably nothing like the Chinese food in Sweden. That's the breaks.
https://photos.app.goo.gl/zC4afBHyHLxqWki29
On 2/3/2024 7:22 AM, songbird wrote:
Cindy Hamilton wrote:
On 2024-02-03, songbird <songbird@anthive.com> wrote:
jmcquown wrote:
On 2/2/2024 2:53 AM, Sqwertz wrote:
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I
was 17 and ate lamb kabobs in a restaurant. The waiter
politely suggested we order it cooked no more than medium
rare, otherwise it would be tough. He was right. :)
How did you know he was right if you didn't order them more
than medium rare?
-sw
Later attempts at preparing lamb myself; cooked too long,
it's tough.
doesn't fit my experience. when i make lamb stew i start
Stew is different from kebab or other dry preparations.
What happens when you cook a steak well done on the grill?
i don't eat it that ways. but yes, it would be desperation
food for me, i'd have to cut it into small pieces and put it
in something else or slice thin and put BBQ sauce on it.
What's up with you and BBQ sauce? Doesn't matter, you missed the
point of my post. I was talking about small pieces of lamb on
skewers (kebabs) that were grilled, not turned into stew.
Medium-rare was right for later lamb chops and lamb steaks. I do
braise lamb shanks but that's a whole different thing.
i haven't intentionally cooked a well done steak on the
grill since i was about 13 and we discovered rare.
songbird
Good for you. Just don't do it with a lamb chop. ;)
Jill
jmcquown wrote:
...
... Just don't do it with a lamb chop. ;)
it doesn't matter to me. my chances of having lamb
chops are about zero these days.
songbird
On 2024-02-03 5:26 p.m., jmcquown wrote:
On 2/3/2024 11:19 AM, songbird wrote:
Dave Smith wrote:
On 2024-02-03 12:11 a.m., songbird wrote:
jmcquown wrote:
I'll start the list with lamb. I never had lamb until
I was 17 and ate lamb kabobs in a restaurant. The
waiter politely suggested we order it cooked no more
than medium rare, otherwise it would be tough. He was
right. :)
How did you know he was right if you didn't order them
more than medium rare?
-sw
Later attempts at preparing lamb myself; cooked too long,
it's tough.
   doesn't fit my experience. when i make lamb stew i start with browning the lamb with some onion and garlic (more of
each goes in later too) so it can simmer a while and like
chuck roast it comes out tender. after the lamb is ready
then i add the rest of the ingredients i want more fresh
cooked so they can steam and then at the end i add whatever
else i want that doesn't get cooked as much.
Why on Earth would you compare grilling kebabs to braising?
  probably because i only read the last sentence which said
nothing about cooking method...
  songbird
You skipped over everything else to reply to my reply to Steve? My explanation of medium-rare lamb kabobs was right there.
Is it a comprehension problem when someone just doesn't read what
they are replying to?
On Sunday, February 4, 2024 at 1:04:24 PM UTC-5, jmcquown wrote:
On 2/4/2024 7:20 AM, Janet wrote:
In article <wf3qg5vkvkn7$.d...@sqwertz.com>,
sqwe...@gmail.compost says...
On Sat, 3 Feb 2024 05:52:50 -0600, BryanGSimmons wrote:
On 2/2/2024 3:29 PM, Hank Rogers wrote:
Sqwertz wrote:GOD hates Jill. That's why He gave her a terrible personality that
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I was 17 and ate
lamb kabobs in a restaurant. The waiter politely suggested we order it
cooked no more than medium rare, otherwise it would be tough. He was >>>>>>>> right. :)
How did you know he was right if you didn't order them more than >>>>>>> medium rare?
-sw
Royal wisdom, bestowed on her majesty by GOD.
makes men want to beat her up.
How are you privy to the personality that makes men want to beat
up women?
His wife knows; it's written all over her face and body
language.
Janet UK
I only remember one very old photo of his wife with their then still
young son. She didn't look at all happy.
Ha! Yeah, right. Wives never look happy. Neither do fiancées. At least none of six or seven I dated. All the ladies in my life had the knives out for me.
jmcquown wrote:
On 2/3/2024 7:22 AM, songbird wrote:
Cindy Hamilton wrote:What's up with you and BBQ sauce? Doesn't matter, you missed the
On 2024-02-03, songbird <songbird@anthive.com> wrote:
jmcquown wrote:
On 2/2/2024 2:53 AM, Sqwertz wrote:
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I
was 17 and ate lamb kabobs in a restaurant. The waiter
politely suggested we order it cooked no more than medium
rare, otherwise it would be tough. He was right. :)
How did you know he was right if you didn't order them more
than medium rare?
-sw
Later attempts at preparing lamb myself; cooked too long,
it's tough.
doesn't fit my experience. when i make lamb stew i start
Stew is different from kebab or other dry preparations.
What happens when you cook a steak well done on the grill?
i don't eat it that ways. but yes, it would be desperation
food for me, i'd have to cut it into small pieces and put it
in something else or slice thin and put BBQ sauce on it.
point of my post. I was talking about small pieces of lamb on
skewers (kebabs) that were grilled, not turned into stew.
Medium-rare was right for later lamb chops and lamb steaks. I do
braise lamb shanks but that's a whole different thing.
Jill, it was a direct reply was to Cindy who asked 'What happens when
you cook a steak well done on the grill?' Your sorting order
apparently causes this. Most of us seem to sort by thread which
prevents this sort of thing.
cshenk wrote:
...
Lamb works best long cooked in a sauce. Alternate is rare.
I do it in brown curry gravy.
Comes out really well!
i like most curries so i'm sure i'd like it. :)
songbird
Dave Smith wrote:
On 2024-02-03 5:26 p.m., jmcquown wrote:
On 2/3/2024 11:19 AM, songbird wrote:
Dave Smith wrote:
On 2024-02-03 12:11 a.m., songbird wrote:
jmcquown wrote:
I'll start the list with lamb. I never had lamb until
I was 17 and ate lamb kabobs in a restaurant. The
waiter politely suggested we order it cooked no more
than medium rare, otherwise it would be tough. He was
right. :)
How did you know he was right if you didn't order them
more than medium rare?
-sw
Later attempts at preparing lamb myself; cooked too long,
it's tough.
   doesn't fit my experience. when i make lamb stew i start >>>>>> with browning the lamb with some onion and garlic (more of
each goes in later too) so it can simmer a while and like
chuck roast it comes out tender. after the lamb is ready
then i add the rest of the ingredients i want more fresh
cooked so they can steam and then at the end i add whatever
else i want that doesn't get cooked as much.
Why on Earth would you compare grilling kebabs to braising?
  probably because i only read the last sentence which said
nothing about cooking method...
  songbird
You skipped over everything else to reply to my reply to Steve? My
explanation of medium-rare lamb kabobs was right there.
Is it a comprehension problem when someone just doesn't read what
they are replying to?
More likely a KF difference.
What can I say? I had a sophisticated, cosmopolitan upbringing.
Chinese restaurants, indoor plumbing, supermarkets, color TV,
the whole nine yards.
songbird wrote:
i like most curries so i'm sure i'd like it. :)
songbird
I make it with 4 cups of brown gravy and various curry powders. The
gravy is awesome so I make extra to go with meals through the week.
I know the southern classic gravy for biscuits is a white with a lot of
black pepper but I use the brown curry gravy instead. Sue me (grin).
On Sat, 3 Feb 2024 16:42:11 -0500, Ed P <esp@snet.xxx> wrote:
On 2/3/2024 1:20 PM, Michael Trew wrote:
On 1/29/2024 11:12 AM, jmcquown wrote:
(snip) I did not grow up eating lamb in any form. I started
cooking things like braised lamb shanks years later.
both >> maybe once or twice in my childhood, only on rare occasion.ÂWhat say you? :)
I frequently make biscuits, and occasionally cornbread. I had
Asian food >> was also very rare. We didn't even have any kind of
Chinese takeout >> until I was older. I didn't start eating sushi
until I was in my mid 20's.
Chinese was rare, maybe once a year. I've not started eating sushi
yet. Never saw the need to start.
Forget about sushi, go straight to sashimi.
On Saturday, February 3, 2024 at 1:18:59 PM UTC-10, Leonard Blaisdell wrote:
On 2024-02-03, Ed P <e...@snet.xxx> wrote:
Chinese was rare, maybe once a year. I've not started eatingIn the early Eighties, while attending a trade show in Denver, one
sushi yet. Never saw the need to start.
of our reps offered to take us for sushi. Our owner had other
plans, so the invitation was declined. I've never tried sushi.
I always wondered; did that decision change my life?
Our family would go to a Japanese restaurant on Friday nights. I
can't remember what I would get. The only thing that I can remember
eating is miso soup. It was an awesome time because they would have
"The Flintstones" on TV. What more could a kid want? Oddly enough,
one of the few things that my granddaughter will eat is miso soup
with rice. That's good because I can whip up miso soup pretty fast.
https://photos.app.goo.gl/obyz9At2jDRu3zFe6
Cindy Hamilton wrote:
What can I say? I had a sophisticated, cosmopolitan upbringing.
Chinese restaurants, indoor plumbing, supermarkets, color TV,
the whole nine yards.
I love that reply! We were one of the first to get color TV. When I
got my first TV, I was dirt poor but I carefully selected the biigest
BW high quality one I could afford. 19 inch Sears Magnavox. It
finally died 21 years later after we bought this house, having been
relegated to spare bedroom TV.
I am a Vegetarian, but I also love meat and fish.
John Kuthe, Retired
songbird wrote:
jmcquown wrote:
...
... Just don't do it with a lamb chop. ;)
it doesn't matter to me. my chances of having lamb
chops are about zero these days.
songbird
Me either. I wouldn't find it as useful as lamb stew meat or should
steaks. Mom didn't do Lamb eith due to cost. She mentioned it a few
times though. Seeing as she was the 'cook it to death' generation,
unless we kids could have gotten her to braise it long in a stew
formation it would have been as bad as her pork chops. (grin). Her
pork chops were almost like jerky.
cshenk wrote:
songbird wrote:
jmcquown wrote:
...
... Just don't do it with a lamb chop. ;)
it doesn't matter to me. my chances of having lamb
chops are about zero these days.
songbird
Me either. I wouldn't find it as useful as lamb stew meat or should
steaks. Mom didn't do Lamb eith due to cost. She mentioned it a few
times though. Seeing as she was the 'cook it to death' generation,
unless we kids could have gotten her to braise it long in a stew
formation it would have been as bad as her pork chops. (grin). Her
pork chops were almost like jerky.
in the old days for us all meats were broiled to
death so jerky was a close description - about the
only thing i liked from a steak done that ways was
the fat from the edge.
once we discovered rare we hardly ever had anything
cooked in a broiler again. right now we still do not
broil much of anything. i think i've used the broil
setting on this oven twice in almost 30 years (one time
was ground pickle, bologna, onion and cheese which when
put on a bun and broiled is good - i don't remember
what the other dish was).
i used to enjoy a good grilled pork chop but some-
time ago i decided it wasn't something i liked as much
and i can't really say why. tastes changed perhaps is
the best way i can put it. right now i don't much go
for bacon either - i can eat it but it's not top on my
list of foods.
John Kuthe wrote:
I am a Vegetarian, but I also love meat and fish.
John Kuthe, Retired
Walk to the grocery yet with EBT card? Please stock some staples that
are shelf stable too.
John Kuthe wrote:
I am a Vegetarian, but I also love meat and fish.
John Kuthe, Retired
Walk to the grocery yet with EBT card? Please stock some staples that
are shelf stable too.
The Chinese food we got on the mainland was an eyeopener. The locals
liked it just fine but da Hawaiians were just plain disappointed.
We took my step-mom's grandson and his wife to an awesome Chinese restaurant in Honolulu. It was obvious that they didn't care for the food. It was probably nothing like the Chinese food in Sweden. That's the breaks.
On 2/3/2024 10:22 PM, Sqwertz wrote:
On Sat, 3 Feb 2024 05:52:50 -0600, BryanGSimmons wrote:'Kitchen Wisdom' and other cookbooks and actual cooking experience.
GOD hates Jill. That's why He gave her a terrible personality that
makes men want to beat her up.
How are you privy to the personality that makes men want to beat
up women?
-sw
I wouldn't be at all surprised to discover Bryan slaps his wife around.
I'm not saying he does but he displays that redneck attitude. Didn't he
once post his wife "still looks good from the waist down"? That tells
me exactly what he thinks of women.
Bruce wrote:
On Sat, 3 Feb 2024 16:42:11 -0500, Ed P <esp@snet.xxx> wrote:
On 2/3/2024 1:20 PM, Michael Trew wrote:both >> maybe once or twice in my childhood, only on rare occasion.Â
On 1/29/2024 11:12 AM, jmcquown wrote:
(snip) I did not grow up eating lamb in any form. I started
cooking things like braised lamb shanks years later.
What say you? :)
I frequently make biscuits, and occasionally cornbread. I had
Asian food >> was also very rare. We didn't even have any kind of
Chinese takeout >> until I was older. I didn't start eating sushi
until I was in my mid 20's.
Chinese was rare, maybe once a year. I've not started eating sushi
yet. Never saw the need to start.
Forget about sushi, go straight to sashimi.
Grin, that's what I did. Don got me hooked. I've tried sushi (much
later) but not really been excited by it.
jmcquown wrote:
On 2/3/2024 7:22 AM, songbird wrote:
Cindy Hamilton wrote:What's up with you and BBQ sauce? Doesn't matter, you missed the
On 2024-02-03, songbird <songbird@anthive.com> wrote:
jmcquown wrote:
On 2/2/2024 2:53 AM, Sqwertz wrote:
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I
was 17 and ate lamb kabobs in a restaurant. The waiter
politely suggested we order it cooked no more than medium
rare, otherwise it would be tough. He was right. :)
How did you know he was right if you didn't order them more
than medium rare?
-sw
Later attempts at preparing lamb myself; cooked too long,
it's tough.
doesn't fit my experience. when i make lamb stew i start
Stew is different from kebab or other dry preparations.
What happens when you cook a steak well done on the grill?
i don't eat it that ways. but yes, it would be desperation
food for me, i'd have to cut it into small pieces and put it
in something else or slice thin and put BBQ sauce on it.
point of my post. I was talking about small pieces of lamb on
skewers (kebabs) that were grilled, not turned into stew.
Medium-rare was right for later lamb chops and lamb steaks. I do
braise lamb shanks but that's a whole different thing.
Jill, it was a direct reply was to Cindy who asked 'What happens when
you cook a steak well done on the grill?' Your sorting order
apparently causes this. Most of us seem to sort by thread which
prevents this sort of thing.
BBQ sauce itn't part of this thrread.
On 2/4/2024 3:40 PM, cshenk wrote:
jmcquown wrote:BBQ sauce was introduced to this thread by songbird who started talking
On 2/3/2024 7:22 AM, songbird wrote:
Cindy Hamilton wrote:What's up with you and BBQ sauce? Doesn't matter, you missed the
On 2024-02-03, songbird <songbird@anthive.com> wrote:
jmcquown wrote:
On 2/2/2024 2:53 AM, Sqwertz wrote:
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I
was 17 and ate lamb kabobs in a restaurant. The waiter
politely suggested we order it cooked no more than medium
rare, otherwise it would be tough. He was right. :)
How did you know he was right if you didn't order them more
than medium rare?
-sw
Later attempts at preparing lamb myself; cooked too long,
it's tough.
doesn't fit my experience. when i make lamb stew i start
Stew is different from kebab or other dry preparations.
What happens when you cook a steak well done on the grill?
i don't eat it that ways. but yes, it would be desperation
food for me, i'd have to cut it into small pieces and put it
in something else or slice thin and put BBQ sauce on it.
point of my post. I was talking about small pieces of lamb on
skewers (kebabs) that were grilled, not turned into stew.
Medium-rare was right for later lamb chops and lamb steaks. I do
braise lamb shanks but that's a whole different thing.
Jill, it was a direct reply was to Cindy who asked 'What happens when
you cook a steak well done on the grill?' Your sorting order
apparently causes this. Most of us seem to sort by thread which
prevents this sort of thing.
BBQ sauce itn't part of this thrread.
out of the blue about stew when we were talking about lamb cooked on
skewers no more than medium-rare.
songbird wrote:
cshenk wrote:
...
Lamb works best long cooked in a sauce. Alternate is rare.
I do it in brown curry gravy.
Comes out really well!
i like most curries so i'm sure i'd like it. :)
songbird
I make it with 4 cups of brown gravy and various curry powders. The
gravy is awesome so I make extra to go with meals through the week.
I know the southern classic gravy for biscuits is a white with a lot of
black pepper but I use the brown curry gravy instead. Sue me (grin).
When I use leftover lamb to make a curry I start off with chopped onion
and garlic. While that is being sauteed I throw in some curry powder,
most often a hit Jamaican. Then I add some chicken broth and some
chopped dried apricot. I slice up the leftover lamb and toss it in and
let it simmer for at least a half hour for the flavours to meld.
I know it is not a genuine curry, but it works for us.
Did you ever consider broiling it further from the burners or maybe for
a shorter time. I confess I have overcooked steaks on the grill. I
learned not to cook them for as long.
Cindy Hamilton wrote:
What can I say? I had a sophisticated, cosmopolitan upbringing.
Chinese restaurants, indoor plumbing, supermarkets, color TV,
the whole nine yards.
I love that reply! We were one of the first to get color TV. When I
got my first TV, I was dirt poor but I carefully selected the biigest
BW high quality one I could afford. 19 inch Sears Magnavox. It
finally died 21 years later after we bought this house, having been
relegated to spare bedroom TV.
we still have a CRT tv that Mom watches, she doesn't want
to get a bigger one (where we can actually see the whole
picture that is broadcast these days).
i'm not impressed with the quality of modern electronics.
almost everything we've gotten in recent years has crapped
out one way or another within a few years.
songbird
On Sunday, February 4, 2024 at 3:11:55 PM UTC-10, Bruce wrote:is Chinese food that was mostly served to Chinese people. Most of the diners in the restaurant that we took my step-mom to were Chinese. That's probably not true where you live. It might be true in San Francisco or New York Chinatown restaurants.
On Sun, 4 Feb 2024 09:47:24 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>
wrote:
The Chinese food we got on the mainland was an eyeopener. The localsThe Hawaiians are probably used to mixes of cuisines. Such mixes never
liked it just fine but da Hawaiians were just plain disappointed.
reflect any cuisine correctly. Borrow something here, take a shortcut
there, replace an ingredient here.
We took my step-mom's grandson and his wife to an awesome Chinese restaurant
in Honolulu. It was obvious that they didn't care for the food. It was
probably nothing like the Chinese food in Sweden. That's the breaks.
Maybe it was bastardised Chinese, the way the Hawaiians like it. There
are eight major Chinese cuisines. "Chinese food" is very unspecific.
Hawaiians probably don't know that. They only know "Hawaiian Chinese"
and call that "Chinese food".
You're making assumptions about things you know nothing about. That's so weird. Mainland, Australian, and Swedish, Chinese/Asian food is what happens to food that develops in an environment that serves mostly non-Chinese people. Chinese food in Hawaii
On Sunday, February 4, 2024 at 6:42:12 PM UTC-10, Bruce wrote:Hawaii is Chinese food that was mostly served to Chinese people. Most of the diners in the restaurant that we took my step-mom to were Chinese. That's probably not true where you live. It might be true in San Francisco or New York Chinatown restaurants.
On Sun, 4 Feb 2024 18:31:16 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>
wrote:
On Sunday, February 4, 2024 at 3:11:55 PM UTC-10, Bruce wrote:
On Sun, 4 Feb 2024 09:47:24 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>
wrote:
The Chinese food we got on the mainland was an eyeopener. The localsThe Hawaiians are probably used to mixes of cuisines. Such mixes never
liked it just fine but da Hawaiians were just plain disappointed.
reflect any cuisine correctly. Borrow something here, take a shortcut
there, replace an ingredient here.
We took my step-mom's grandson and his wife to an awesome Chinese restaurant
in Honolulu. It was obvious that they didn't care for the food. It was >> >> > probably nothing like the Chinese food in Sweden. That's the breaks.
Maybe it was bastardised Chinese, the way the Hawaiians like it. There
are eight major Chinese cuisines. "Chinese food" is very unspecific.
Hawaiians probably don't know that. They only know "Hawaiian Chinese"
and call that "Chinese food".
You're making assumptions about things you know nothing about. That's so weird. Mainland, Australian, and Swedish, Chinese/Asian food is what happens to food that develops in an environment that serves mostly non-Chinese people. Chinese food in
You should learn to distinguish a cuisine and a bastardised mixed
cuisine. If you want genuine Indian food, you don't go to Suriname. If
you want genuine Chinese food, you don't go to the American island of
Hawaii.
You don't know nothing about Hawaiian or Asian food. You only believe that you do. That's delusional. Yoose gets the last word.
cshenk wrote:
Cindy Hamilton wrote:
What can I say? I had a sophisticated, cosmopolitan upbringing.
Chinese restaurants, indoor plumbing, supermarkets, color TV,
the whole nine yards.
I love that reply! We were one of the first to get color TV. When I
got my first TV, I was dirt poor but I carefully selected the biigest
BW high quality one I could afford. 19 inch Sears Magnavox. It
finally died 21 years later after we bought this house, having been
relegated to spare bedroom TV.
we had a black and white tv on a cart. it finally went
when i happened to be sitting right in front of it only a
few inches away. it shattered the tube. interesting...
we still have a CRT tv that Mom watches, she doesn't want
to get a bigger one (where we can actually see the whole
picture that is broadcast these days).
i'm not impressed with the quality of modern electronics.
almost everything we've gotten in recent years has crapped
out one way or another within a few years.
On 2/4/2024 11:11 PM, songbird wrote:...
we still have a CRT tv that Mom watches, she doesn't want
to get a bigger one (where we can actually see the whole
picture that is broadcast these days).
i'm not impressed with the quality of modern electronics.
almost everything we've gotten in recent years has crapped
out one way or another within a few years.
Could be you are prone to power surges.The desktop computer and TV/cable boxes are plugged into APC battery backups. We are also in one of the highest lightning strike places in the country.
On Sunday, February 4, 2024 at 1:19:47 PM UTC-10, Dave Smith wrote:
i used to enjoy a good grilled pork chop but some- time ago iDid you ever consider broiling it further from the burners or maybe
decided it wasn't something i liked as much and i can't really
say why. tastes changed perhaps is the best way i can put it.
right now i don't much go for bacon either - i can eat it but
it's not top on my list of foods.
for a shorter time. I confess I have overcooked steaks on the
grill. I learned not to cook them for as long.
I've never been able to broil a steak. I have tried many times using
electric and gas broilers.
On 2024-02-04 11:27 p.m., dsi1 wrote:
On Sunday, February 4, 2024 at 1:19:47 PM UTC-10, Dave Smith wrote:
i used to enjoy a good grilled pork chop but some- time ago iDid you ever consider broiling it further from the burners or maybe
decided it wasn't something i liked as much and i can't really
say why. tastes changed perhaps is the best way i can put it.
right now i don't much go for bacon either - i can eat it but
it's not top on my list of foods.
for a shorter time. I confess I have overcooked steaks on the
grill. I learned not to cook them for as long.
I've never been able to broil a steak. I have tried many times using
electric and gas broilers.
That's a shame. Broiling is a great way to cook a steak..... other than
the mess is makes and the smoke it creates.
jmcquown wrote:
On 2/3/2024 7:22 AM, songbird wrote:
Cindy Hamilton wrote:
On 2024-02-03, songbird <songbird@anthive.com> wrote:
jmcquown wrote:
On 2/2/2024 2:53 AM, Sqwertz wrote:
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I
was 17 and ate lamb kabobs in a restaurant. The waiter politely suggested we order it cooked no more than medium
rare, otherwise it would be tough. He was right. :)
How did you know he was right if you didn't order them more
than medium rare?
-sw
Later attempts at preparing lamb myself; cooked too long,
it's tough.
doesn't fit my experience. when i make lamb stew i start
Stew is different from kebab or other dry preparations.
What happens when you cook a steak well done on the grill?
/\/\/\/\/\/\/\/\/\/\i don't eat it that ways. but yes, it would be desperation
food for me, i'd have to cut it into small pieces and put it
in something else or slice thin and put BBQ sauce on it.
What's up with you and BBQ sauce?
point of my post. I was talking about small pieces of lamb on
skewers (kebabs) that were grilled, not turned into stew.
Medium-rare was right for later lamb chops and lamb steaks. I do
braise lamb shanks but that's a whole different thing.
Jill, it was a direct reply was to Cindy who asked 'What happens when
you cook a steak well done on the grill?' Your sorting order
apparently causes this. Most of us seem to sort by thread which
prevents this sort of thing.
BBQ sauce itn't part of this thrread.
On 2024-02-05, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2024-02-04 11:27 p.m., dsi1 wrote:
I've never been able to broil a steak. I have tried many times using
electric and gas broilers.
That's a shame. Broiling is a great way to cook a steak..... other than
the mess is makes and the smoke it creates.
I've never climbed up the broiler learning curve myself. That's why
I'm out there grilling in all weathers.
Cindy Hamilton wrote:
What can I say? I had a sophisticated, cosmopolitan upbringing.
Chinese restaurants, indoor plumbing, supermarkets, color TV,
the whole nine yards.
I love that reply! We were one of the first to get color TV. When I
got my first TV, I was dirt poor but I carefully selected the biigest
BW high quality one I could afford.
In article <x-
SdnbWN8otXYiL4nZ2dnZfqn_qdnZ2d@giganews.com>,
cshenk@virginia-beach.net says...
Cindy Hamilton wrote:
What can I say? I had a sophisticated, cosmopolitan upbringing.
Chinese restaurants, indoor plumbing, supermarkets, color TV,
the whole nine yards.
I love that reply! We were one of the first to get color TV. When I
got my first TV, I was dirt poor but I carefully selected the biigest
BW high quality one I could afford.
You misunderstand what "dirt poor" means.
In article <x-
SdnbWN8otXYiL4nZ2dnZfqn_qdnZ2d@giganews.com>,
cshenk@virginia-beach.net says...
Cindy Hamilton wrote:
What can I say? I had a sophisticated, cosmopolitan upbringing.
Chinese restaurants, indoor plumbing, supermarkets, color TV,
the whole nine yards.
I love that reply! We were one of the first to get color TV. When I
got my first TV, I was dirt poor but I carefully selected the biigest
BW high quality one I could afford.
You misunderstand what "dirt poor" means.
On 2/4/2024 3:40 PM, cshenk wrote:
jmcquown wrote:
On 2/3/2024 7:22 AM, songbird wrote:
Cindy Hamilton wrote:
On 2024-02-03, songbird <songbird@anthive.com> wrote:
jmcquown wrote:
On 2/2/2024 2:53 AM, Sqwertz wrote:
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb
until I was 17 and ate lamb kabobs in a restaurant.
The waiter politely suggested we order it cooked no
more than medium rare, otherwise it would be tough.
He was right. :)
How did you know he was right if you didn't order them
more than medium rare?
-sw
Later attempts at preparing lamb myself; cooked too long,
it's tough.
doesn't fit my experience. when i make lamb stew i start
Stew is different from kebab or other dry preparations.
What happens when you cook a steak well done on the grill?
i don't eat it that ways. but yes, it would be desperation
food for me, i'd have to cut it into small pieces and put it
in something else or slice thin and put BBQ sauce on it.
What's up with you and BBQ sauce? Doesn't matter, you missed the
point of my post. I was talking about small pieces of lamb on
skewers (kebabs) that were grilled, not turned into stew.
Medium-rare was right for later lamb chops and lamb steaks. I do
braise lamb shanks but that's a whole different thing.
Jill, it was a direct reply was to Cindy who asked 'What happens
when you cook a steak well done on the grill?' Your sorting order apparently causes this. Most of us seem to sort by thread which
prevents this sort of thing.
BBQ sauce itn't part of this thrread.
BBQ sauce was introduced to this thread by songbird who started
talking out of the blue about stew when we were talking about lamb
cooked on skewers no more than medium-rare. He jumped in and started
talking about slicing it thin and putting BBQ sauce on it. Hence,
the mention of BBQ sauce.
BTW: I've had wonderful grilled lamb ribs seasoned with a dry rub.
No way would I ever put BBQ sauce on lamb.
Jill
cshenk wrote:
songbird wrote:
jmcquown wrote:
...
... Just don't do it with a lamb chop. ;)
it doesn't matter to me. my chances of having lamb
chops are about zero these days.
songbird
Me either. I wouldn't find it as useful as lamb stew meat or should steaks. Mom didn't do Lamb eith due to cost. She mentioned it a
few times though. Seeing as she was the 'cook it to death'
generation, unless we kids could have gotten her to braise it long
in a stew formation it would have been as bad as her pork chops.
(grin). Her pork chops were almost like jerky.
in the old days for us all meats were broiled to
death so jerky was a close description - about the
only thing i liked from a steak done that ways was
the fat from the edge.
i used to enjoy a good grilled pork chop but some-
time ago i decided it wasn't something i liked as much
and i can't really say why. tastes changed perhaps is
the best way i can put it. right now i don't much go
for bacon either - i can eat it but it's not top on my
list of foods.
songbird
On 2024-02-04 4:08 p.m., cshenk wrote:
songbird wrote:
i like most curries so i'm sure i'd like it. :)
songbird
I make it with 4 cups of brown gravy and various curry powders. The
gravy is awesome so I make extra to go with meals through the week.
I know the southern classic gravy for biscuits is a white with a
lot of black pepper but I use the brown curry gravy instead. Sue
me (grin).
When I use leftover lamb to make a curry I start off with chopped
onion and garlic. While that is being sauteed I throw in some curry
powder, most often a hit Jamaican. Then I add some chicken broth and
some chopped dried apricot. I slice up the leftover lamb and toss it
in and let it simmer for at least a half hour for the flavours to
meld.
I know it is not a genuine curry, but it works for us.
On 2/4/2024 4:08 PM, cshenk wrote:
songbird wrote:
cshenk wrote:
...
Lamb works best long cooked in a sauce. Alternate is rare.
I do it in brown curry gravy.
Comes out really well!
i like most curries so i'm sure i'd like it. :)
songbird
I make it with 4 cups of brown gravy and various curry powders. The
gravy is awesome so I make extra to go with meals through the week.
I know the southern classic gravy for biscuits is a white with a
lot of black pepper but I use the brown curry gravy instead. Sue
me (grin).
Do you actually make a lot of gravy? I wouldn't know what to do with
4 cups of any type of gravy in a week.
Jill
On Sun, 4 Feb 2024 09:47:24 -0800 (PST), dsi1 <dsi123@hawaiiantel.net>
wrote:
The Chinese food we got on the mainland was an eyeopener. The locals
liked it just fine but da Hawaiians were just plain disappointed.
The Hawaiians are probably used to mixes of cuisines. Such mixes never reflect any cuisine correctly. Borrow something here, take a shortcut
there, replace an ingredient here.
Bruce wrote:
On Sun, 4 Feb 2024 09:47:24 -0800 (PST), dsi1 <dsi123@hawaiiantel.net>
wrote:
The Chinese food we got on the mainland was an eyeopener. The locals
liked it just fine but da Hawaiians were just plain disappointed.
The Hawaiians are probably used to mixes of cuisines. Such mixes never
reflect any cuisine correctly. Borrow something here, take a shortcut
there, replace an ingredient here.
Many traditional ingredients wouldn't have been available. Same for
those who arrived in California. I imagine it's the same in Sweden
(had to adapt).
Bruce wrote:
On Sun, 4 Feb 2024 09:47:24 -0800 (PST), dsi1 <dsi123@hawaiiantel.net>
wrote:
The Chinese food we got on the mainland was an eyeopener. The locals
liked it just fine but da Hawaiians were just plain disappointed.
The Hawaiians are probably used to mixes of cuisines. Such mixes never
reflect any cuisine correctly. Borrow something here, take a shortcut
there, replace an ingredient here.
Many traditional ingredients wouldn't have been available. Same for
those who arrived in California. I imagine it's the same in Sweden
(had to adapt).
On 2024-02-05, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2024-02-05 2:58 p.m., cshenk wrote:
Bruce wrote:
On Sun, 4 Feb 2024 09:47:24 -0800 (PST), dsi1 <dsi123@hawaiiantel.net> >>>> wrote:
The Chinese food we got on the mainland was an eyeopener. The locals >>>>> liked it just fine but da Hawaiians were just plain disappointed.
The Hawaiians are probably used to mixes of cuisines. Such mixes never >>>> reflect any cuisine correctly. Borrow something here, take a shortcut
there, replace an ingredient here.
Many traditional ingredients wouldn't have been available. Same for
those who arrived in California. I imagine it's the same in Sweden
(had to adapt).
One of the worst adaptations I ever encountered was Chine food in
Winnipeg. That was back in 1976. Dishes I was accustomed to having with
bok choy had cabbage instead. It was especially bad in the egg rolls.
Oddly enough, my favorite dish at a local (now closed) Chinese
restaurant featured cabbage: stir-fried cabbage and pork with
fermented black beans. It was absolutely delicious (and
conspicuously lacking in "gravy").
On 2024-02-05 2:58 p.m., cshenk wrote:
Bruce wrote:
On Sun, 4 Feb 2024 09:47:24 -0800 (PST), dsi1 <dsi123@hawaiiantel.net>
wrote:
The Chinese food we got on the mainland was an eyeopener. The locals
liked it just fine but da Hawaiians were just plain disappointed.
The Hawaiians are probably used to mixes of cuisines. Such mixes never
reflect any cuisine correctly. Borrow something here, take a shortcut
there, replace an ingredient here.
Many traditional ingredients wouldn't have been available. Same for
those who arrived in California. I imagine it's the same in Sweden
(had to adapt).
One of the worst adaptations I ever encountered was Chine food in
Winnipeg. That was back in 1976. Dishes I was accustomed to having with
bok choy had cabbage instead. It was especially bad in the egg rolls.
On Mon, 05 Feb 2024 19:58:36 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:
Bruce wrote:Yes, it also happened a bit with Indonesian cuisine in the
On Sun, 4 Feb 2024 09:47:24 -0800 (PST), dsi1 <dsi123@hawaiiantel.net>
wrote:
The Chinese food we got on the mainland was an eyeopener. The locals
liked it just fine but da Hawaiians were just plain disappointed.
The Hawaiians are probably used to mixes of cuisines. Such mixes never
reflect any cuisine correctly. Borrow something here, take a shortcut
there, replace an ingredient here.
Many traditional ingredients wouldn't have been available. Same for
those who arrived in California. I imagine it's the same in Sweden
(had to adapt).
Netherlands. Some things weren't available in the Netherlands and
other things weren't available in Indonesia but were introduced into Dutch-Indonesian cuisine.
On 2/5/2024 3:25 PM, Bruce wrote:
Yes, it also happened a bit with Indonesian cuisine in the
Netherlands. Some things weren't available in the Netherlands and
other things weren't available in Indonesia but were introduced into
Dutch-Indonesian cuisine.
A few years back, we planned a trip to the Netherlands. We were excited
to see it, but, we then found out you cannot get good Indonesian food
there so we cancelled.
On 2024-02-05 4:41 p.m., Ed P wrote:
On 2/5/2024 3:25 PM, Bruce wrote:
Yes, it also happened a bit with Indonesian cuisine in the
Netherlands. Some things weren't available in the Netherlands and
other things weren't available in Indonesia but were introduced into
Dutch-Indonesian cuisine.
A few years back, we planned a trip to the Netherlands. We were excited
to see it, but, we then found out you cannot get good Indonesian food
there so we cancelled.
No rice table for you.
Dave Smith wrote:
...old times steaks, cooked too much...
Did you ever consider broiling it further from the burners or maybe for
a shorter time. I confess I have overcooked steaks on the grill. I
learned not to cook them for as long.
i wasn't old enough to have any influence on what
was cooked or eaten.
songbird
jmcquown wrote:Make it however you want. Despite where I live I don't make or eat a
On 2/4/2024 4:08 PM, cshenk wrote:
songbird wrote:
cshenk wrote:
...
Lamb works best long cooked in a sauce. Alternate is rare.
I do it in brown curry gravy.
Comes out really well!
i like most curries so i'm sure i'd like it. :)
songbird
I make it with 4 cups of brown gravy and various curry powders. The
gravy is awesome so I make extra to go with meals through the week.
I know the southern classic gravy for biscuits is a white with a
lot of black pepper but I use the brown curry gravy instead. Sue
me (grin).
Do you actually make a lot of gravy? I wouldn't know what to do with
4 cups of any type of gravy in a week.
Jill
Thers 2 of us so it's not that much. Don is a 'gravy swamp' type.
Think of some of David's pictures with brown gravy on everything.
The problem, is you, and Songbird, not bothering to
follow converstions, read the post you're replying or
grasp the meaning of terms used.
On 2/4/2024 11:15 PM, songbird wrote:
Dave Smith wrote:
...old times steaks, cooked too much...
Did you ever consider broiling it further from the burners or maybe for
a shorter time. I confess I have overcooked steaks on the grill. I
learned not to cook them for as long.
i wasn't old enough to have any influence on what
was cooked or eaten.
You're old enough now. You've already figured out you can't change her eating habits. What's stopping you from cooking a few things you like
the way you like them? That might just as well include cooking some
steaks that aren't well done. Unless you prefer well done steaks.
Thers 2 of us so it's not that much. Don is a 'gravy swamp' type.
Think of some of David's pictures with brown gravy on everything.
Thread drift Jill. You'll just have to get used to it.
On 2/5/2024 2:36 PM, cshenk wrote:
Thers 2 of us so it's not that much. Don is a 'gravy swamp' type.
Think of some of David's pictures with brown gravy on everything.
If you're talking about dsi1 and his meal photos, yes, there does often
seem to be a lot of gravy.
cshenk wrote:
...
Thread drift Jill. You'll just have to get used to it.
exactly, skip it or not as is your preference, but
usenet has been thread drifting for over 40 years.
songbird
On 2024-02-06, jmcquown <j_mcquown@comcast.net> wrote:
On 2/5/2024 2:36 PM, cshenk wrote:
Thers 2 of us so it's not that much. Don is a 'gravy swamp' type.
Think of some of David's pictures with brown gravy on everything.
If you're talking about dsi1 and his meal photos, yes, there does often
seem to be a lot of gravy.
Some food *needs* gravy. I apologize in advance for the flat Yorkshire
and not sprinkling a bit of pepper on the finished product before taking
the photo. We'll be having the leftovers tonight. :)
<https://postimg.cc/rdkffDHv>
Leonard Blaisdell wrote :
<https://postimg.cc/rdkffDHv>
What's up with these avif files? jpg and png have benn good enough
for years (and will continue to be good enough). Your files are big
enough already that there is no need for compression or funky new file >formats.
<https://postimg.cc/rdkffDHv>
Janet wrote:
...
The problem, is you, and Songbird, not bothering to
follow converstions, read the post you're replying or
grasp the meaning of terms used.
i understand them just fine, i also mention that i don't
cook that ways. whup dee do... please just ignore me.
i'm not here to dissect the intimate details of each
conversation, it's light entertainment.
if you want deep analysis and methodological replies
my going rate is about $250 an hour - paid up front (it
would include caps).
Leonard Blaisdell wrote :
<https://postimg.cc/rdkffDHv>
What's up with these avif files? jpg and png have benn good enough
for years (and will continue to be good enough). Your files are big
enough already that there is no need for compression or funky new file formats.
songbird wrote:
cshenk wrote:
...
Thread drift Jill. You'll just have to get used to it.
exactly, skip it or not as is your preference, but
usenet has been thread drifting for over 40 years.
songbird
It doesn't bother me any. I tracked fine. Cindy asked you directly
how you like to grill a steak. Steve Wertz had a reply in there on
kabobs and that's what Jill keyed on.
On 2/5/2024 2:36 PM, cshenk wrote:
jmcquown wrote:
On 2/4/2024 4:08 PM, cshenk wrote:
songbird wrote:
cshenk wrote:
...
Lamb works best long cooked in a sauce. Alternate is rare.
I do it in brown curry gravy.
Comes out really well!
i like most curries so i'm sure i'd like it. :)
songbird
I make it with 4 cups of brown gravy and various curry powders.
The gravy is awesome so I make extra to go with meals through
the week.
I know the southern classic gravy for biscuits is a white with a
lot of black pepper but I use the brown curry gravy instead.
Sue me (grin).
Make it however you want. Despite where I live I don't make or eat a
lot of biscuits & white gravy.
Do you actually make a lot of gravy? I wouldn't know what to do
with 4 cups of any type of gravy in a week.
Jill
Thers 2 of us so it's not that much. Don is a 'gravy swamp' type.
Think of some of David's pictures with brown gravy on everything.
If you're talking about dsi1 and his meal photos, yes, there does
often seem to be a lot of gravy.
Jill
On Monday, February 5, 2024 at 2:28:39 PM UTC-10, jmcquown wrote:
If you're talking about dsi1 and his meal photos, yes, there does often
seem to be a lot of gravy.
Jill
Here's what I had for dinner the other night. Hopefully, it's dry enough for rfc.
https://photos.app.goo.gl/pAgq3Vq7tvRBUofh7
Leonard Blaisdell wrote :
<https://postimg.cc/rdkffDHv>
What's up with these avif files? jpg and png have benn good enough
for years (and will continue to be good enough). Your files are big
enough already that there is no need for compression or funky new file formats.
On 2024-02-06, jmcquown <j_mcquown@comcast.net> wrote:
On 2/5/2024 2:36 PM, cshenk wrote:
Thers 2 of us so it's not that much. Don is a 'gravy swamp' type.
Think of some of David's pictures with brown gravy on everything.
If you're talking about dsi1 and his meal photos, yes, there does often
seem to be a lot of gravy.
Some food *needs* gravy. I apologize in advance for the flat Yorkshire
and not sprinkling a bit of pepper on the finished product before taking
the photo. We'll be having the leftovers tonight. :)
<https://postimg.cc/rdkffDHv>
leo
On 2/6/2024 3:07 PM, Leonard Blaisdell wrote:
On 2024-02-06, jmcquown <j_mcquown@comcast.net> wrote:
On 2/5/2024 2:36 PM, cshenk wrote:
Thers 2 of us so it's not that much. Don is a 'gravy swamp' type.
Think of some of David's pictures with brown gravy on everything.
If you're talking about dsi1 and his meal photos, yes, there does often
seem to be a lot of gravy.
Some food *needs* gravy. I apologize in advance for the flat Yorkshire
and not sprinkling a bit of pepper on the finished product before taking
the photo. We'll be having the leftovers tonight. :)
<https://postimg.cc/rdkffDHv>
leo
I agree some foods need gravy but that's a heck of a lot of it! :)
On 2024-02-06, jmcquown <j_mcquown@comcast.net> wrote:
On 2/5/2024 2:36 PM, cshenk wrote:
Thers 2 of us so it's not that much. Don is a 'gravy swamp' type.
Think of some of David's pictures with brown gravy on everything.
If you're talking about dsi1 and his meal photos, yes, there does often
seem to be a lot of gravy.
Some food *needs* gravy. I apologize in advance for the flat Yorkshire
and not sprinkling a bit of pepper on the finished product before taking
the photo. We'll be having the leftovers tonight. :)
<https://postimg.cc/rdkffDHv>
cshenk wrote:
...a few cups of gravy...
Thers 2 of us so it's not that much. Don is a 'gravy swamp' type.
Think of some of David's pictures with brown gravy on everything.
i am a swamp creature too. Mom makes things very dry
and i have to tell her it needs more of whatever sauce
for the more common tastes and expectations of many people.
people never complain of her cooking for them so we must
be doing ok. she cooks, i taste test and do dishes, she
adjusts as i suggest most of the time. it is simple mid-
west classic stuff, nothing too complicated.
the bean soup she made a bit ago was good enough for me to
eat for almost a week straight. not much of that was given
away - probably the best she'd ever made to that point.
songbird
In article
<1ZidnXDVlMa3ayL4nZ2dnZfqnPadnZ2d@giganews.com>,
cshenk@virginia-beach.net says...
jmcquown wrote:
On 2/3/2024 7:22 AM, songbird wrote:
Cindy Hamilton wrote:
On 2024-02-03, songbird <songbird@anthive.com> wrote:
jmcquown wrote:
On 2/2/2024 2:53 AM, Sqwertz wrote:
On Mon, 29 Jan 2024 11:12:57 -0500, jmcquown wrote:
I'll start the list with lamb. I never had lamb until I
was 17 and ate lamb kabobs in a restaurant. The waiter
politely suggested we order it cooked no more than medium
rare, otherwise it would be tough. He was right. :)
How did you know he was right if you didn't order them more
than medium rare?
-sw
Later attempts at preparing lamb myself; cooked too long,
it's tough.
doesn't fit my experience. when i make lamb stew i start
Stew is different from kebab or other dry preparations.
Cindy posted
What happens when you cook a steak well done on the grill?
Songbird replied
/\/\/\/\/\/\/\/\/\/\
i don't eat it that ways. but yes, it would be desperation
food for me, i'd have to cut it into small pieces and put it
in something else or slice thin and put BBQ sauce on it.
JILL REPLIED
What's up with you and BBQ sauce?
\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/
Doesn't matter, you missed the
point of my post. I was talking about small pieces of lamb on
skewers (kebabs) that were grilled, not turned into stew.
Medium-rare was right for later lamb chops and lamb steaks. I do
braise lamb shanks but that's a whole different thing.
Jill, it was a direct reply was to Cindy who asked 'What happens when
you cook a steak well done on the grill?' Your sorting order
apparently causes this. Most of us seem to sort by thread which
prevents this sort of thing.
BBQ sauce itn't part of this thrread.
YES, IT IS. . You requoted the reference yourself. See
above. Jill replied to Songbirds BBQ remark.
The problem, is you, and Songbird, not bothering to
follow converstions, read the post you're replying or
grasp the meaning of terms used.
Short attention spans combined with poor grasp of word
definitions and a stupid tendency to defend your owm
mistakes.
Janet UK
On 2/6/2024 3:33 PM, heyjoe wrote:
Leonard Blaisdell wrote :When using postimages.org I tend to select the link with the jpg extension.
<https://postimg.cc/rdkffDHv>
What's up with these avif files? jpg and png have benn good enough
for years (and will continue to be good enough). Your files are big
enough already that there is no need for compression or funky new file
formats.
On 2024-02-05 2:58 p.m., cshenk wrote:
Bruce wrote:
On Sun, 4 Feb 2024 09:47:24 -0800 (PST), dsi1
<dsi123@hawaiiantel.net> wrote:
The Chinese food we got on the mainland was an eyeopener. The
locals liked it just fine but da Hawaiians were just plain disappointed.
The Hawaiians are probably used to mixes of cuisines. Such mixes
never reflect any cuisine correctly. Borrow something here, take
a shortcut there, replace an ingredient here.
Many traditional ingredients wouldn't have been available. Same for
those who arrived in California. I imagine it's the same in Sweden
(had to adapt).
One of the worst adaptations I ever encountered was Chine food in
Winnipeg. That was back in 1976. Dishes I was accustomed to having
with bok choy had cabbage instead. It was especially bad in the egg
rolls.
Bruce wrote:
On Mon, 05 Feb 2024 19:58:36 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:
Many traditional ingredients wouldn't have been available. Same forYes, it also happened a bit with Indonesian cuisine in the
those who arrived in California. I imagine it's the same in Sweden
(had to adapt).
Netherlands. Some things weren't available in the Netherlands and
other things weren't available in Indonesia but were introduced into
Dutch-Indonesian cuisine.
It's always happened. Modern shipping makes it possible to get pretty >authentic but that wasn't there long ago.
On Mon, 05 Feb 2024 19:58:36 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:
Bruce wrote:
<dsi123@hawaiiantel.net> >> wrote:On Sun, 4 Feb 2024 09:47:24 -0800 (PST), dsi1
locals >> > liked it just fine but da Hawaiians were just plain
The Chinese food we got on the mainland was an eyeopener. The
disappointed. >>
never >> reflect any cuisine correctly. Borrow something here, take a shortcut >> there, replace an ingredient here.The Hawaiians are probably used to mixes of cuisines. Such mixes
Many traditional ingredients wouldn't have been available. Same for
those who arrived in California. I imagine it's the same in Sweden
(had to adapt).
Yes, it also happened a bit with Indonesian cuisine in the
Netherlands. Some things weren't available in the Netherlands and
other things weren't available in Indonesia but were introduced into Dutch-Indonesian cuisine.
jmcquown wrote :
On 2/6/2024 3:33 PM, heyjoe wrote:
Leonard Blaisdell wrote :When using postimages.org I tend to select the link with the jpg extension.
<https://postimg.cc/rdkffDHv>
What's up with these avif files? jpg and png have benn good enough
for years (and will continue to be good enough). Your files are big
enough already that there is no need for compression or funky new file
formats.
Just spent some time poking around postimages.org. Never found an
option to download/upload a specific format (eg. jpg). Could only
upload a file as it existed on my local computer and download a file
as posted (in leo's recent images: avif).
Are you saying there's a way for postimages.org to convert an avif to
a jpg before download/upload? If, yes - how do you do that?
On Tue, 6 Feb 2024 13:40:06 -0800 (PST), dsi1 <dsi123@hawaiiantel.net>
wrote:
On Monday, February 5, 2024 at 2:28:39 PM UTC-10, jmcquown wrote:Mayo on asparagus, an old trick to get children to eat vegetables.
If you're talking about dsi1 and his meal photos, yes, there does often
seem to be a lot of gravy.
Jill
Here's what I had for dinner the other night. Hopefully, it's dry enough for rfc.
https://photos.app.goo.gl/pAgq3Vq7tvRBUofh7
songbird wrote:
cshenk wrote:
...
Thread drift Jill. You'll just have to get used to it.
exactly, skip it or not as is your preference, but
usenet has been thread drifting for over 40 years.
songbird
It doesn't bother me any. I tracked fine. Cindy asked you directly
how you like to grill a steak. Steve Wertz had a reply in there on
kabobs and that's what Jill keyed on. Steve doesn;t exist for me.
jmcquown wrote:
On 2/5/2024 2:36 PM, cshenk wrote:
jmcquown wrote:Make it however you want. Despite where I live I don't make or eat a
On 2/4/2024 4:08 PM, cshenk wrote:
songbird wrote:
cshenk wrote:
...
Lamb works best long cooked in a sauce. Alternate is rare.
I do it in brown curry gravy.
Comes out really well!
i like most curries so i'm sure i'd like it. :)
songbird
I make it with 4 cups of brown gravy and various curry powders.
The gravy is awesome so I make extra to go with meals through
the week.
I know the southern classic gravy for biscuits is a white with a
lot of black pepper but I use the brown curry gravy instead.
Sue me (grin).
lot of biscuits & white gravy.
Don and I are varity cooks. Althou rice and stir frys are common, we
do a lot of different things. Don's making sausage meatballs for a
spaghetti sauce tonight. We got a good deal on pork butts so ground
one up after cutting off some pork steaks. He just finished seasoning
the sausage. He added a little bit of Korean red cchile flakes so
should be interesting!
Do you actually make a lot of gravy? I wouldn't know what to do
with 4 cups of any type of gravy in a week.
Jill
Thers 2 of us so it's not that much. Don is a 'gravy swamp' type.
Think of some of David's pictures with brown gravy on everything.
If you're talking about dsi1 and his meal photos, yes, there does
often seem to be a lot of gravy.
Jill
Common enough in many areas of the country. Although Don was raised in Florida, his parents came from the midwest. Practically every meal had
gravy is his growing years and his Mom still cooked like that when we
met her in Virginia Beach (They had moved due to work after Don went in
the Navy).
Here's how the gravy goes. This was a lamb shoulder steak dish. They
are thin cut here. Cook the lamb in the sauce. Serve 1/3 cup gravy
with each steak. Use 1/3 cup gravy on rice as a side so 1.5 cups gone. Biscuits for 2 with breakfast, 1/3 cup each and have a pork steak with
1/3 cup each. you now have 1 cup left. We serve rice or mashed
potatoes every 3rd dinner here. We'll run out of gravy within 4 days
if not earlier.
For me, gravy was a Thanksgiving thing. I learned to like it and make
it and now Don won't make it! He says mines better (grin). I'm not
doing anything fancy but he likes the various seasonings I add.
cshenk wrote:
songbird wrote:
cshenk wrote:
...
Thread drift Jill. You'll just have to get used to it.
exactly, skip it or not as is your preference, but
usenet has been thread drifting for over 40 years.
songbird
It doesn't bother me any. I tracked fine. Cindy asked you directly
how you like to grill a steak. Steve Wertz had a reply in there on
kabobs and that's what Jill keyed on. Steve doesn;t exist for me.
i like to grill a steak fast with a sprinkle of
garlic salt on both sides. still pink and cold
center if possible. ground beast gets cooked to
slight pink center. the more i trust the butcher
the less i worry about how much i need to cook it.
i rarely do anything on a grill these days. we
don't have one here (it would just be a raccoon
house or toy) - there's no room in the garage or
a place we could store it inside to protect it.
i'm not smoke tolerant these days so we don't do
a fire pit either, but as a kid i loved to burn
things over the fire on a stick. yum!
songbird
Leonard Blaisdell wrote :
<https://postimg.cc/rdkffDHv>
What's up with these avif files? jpg and png have benn good enough
for years (and will continue to be good enough). Your files are big
enough already that there is no need for compression or funky new file formats.
cshenk wrote:
jmcquown wrote:rare. >> > > > > >
On 2/5/2024 2:36 PM, cshenk wrote:
jmcquown wrote:
On 2/4/2024 4:08 PM, cshenk wrote:
songbird wrote:
cshenk wrote:
...
Lamb works best long cooked in a sauce. Alternate is
powders. >> > > > The gravy is awesome so I make extra to go withI do it in brown curry gravy.
Comes out really well!
i like most curries so i'm sure i'd like it. :)
songbird
I make it with 4 cups of brown gravy and various curry
meals through >> > > > the week.
with a >> > > > lot of black pepper but I use the brown curry gravy
I know the southern classic gravy for biscuits is a white
instead. >> > > > Sue me (grin).
eat a >> lot of biscuits & white gravy.Make it however you want. Despite where I live I don't make or
Don and I are varity cooks. Althou rice and stir frys are common,
we do a lot of different things. Don's making sausage meatballs
for a spaghetti sauce tonight.
that sounds good to me. :) i hope it turns out well.
do >> > > with 4 cups of any type of gravy in a week.Do you actually make a lot of gravy? I wouldn't know what to
Jill
Thers 2 of us so it's not that much. Don is a 'gravy swamp'
Common enough in many areas of the country. Although Don was
raised in Florida, his parents came from the midwest. Practically
every meal had gravy is his growing years and his Mom still cooked
like that when we met her in Virginia Beach (They had moved due to
work after Don went in the Navy).
for us the hot sandwiches (any meat on white bread,
potatoes and plenty of gravy over that) were a good
meal. for a growing kid it was a lot of calories
and filling. Mom would be amazed that we could eat
two or three plates of that.
Here's how the gravy goes. This was a lamb shoulder steak dish.
They are thin cut here. Cook the lamb in the sauce. Serve 1/3 cup
gravy with each steak. Use 1/3 cup gravy on rice as a side so 1.5
cups gone. Biscuits for 2 with breakfast, 1/3 cup each and have a
pork steak with 1/3 cup each. you now have 1 cup left. We serve
rice or mashed potatoes every 3rd dinner here. We'll run out of
gravy within 4 days if not earlier.
give me pool noodles, i'll swim in it if i could,
mushroom gravy even more so... :)
For me, gravy was a Thanksgiving thing. I learned to like it and
make it and now Don won't make it! He says mines better (grin).
I'm not doing anything fancy but he likes the various seasonings I
add.
it's nice when someone else can cook something well
that you enjoy. :)
You're making assumptions about things you know nothing about. That's
so weird. Mainland, Australian, and Swedish, Chinese/Asian food is
what happens to food that develops in an environment that serves
mostly non-Chinese people. Chinese food in Hawaii is Chinese food
that was mostly served to Chinese people. Most of the diners in the restaurant that we took my step-mom to were Chinese. That's probably
not true where you live. It might be true in San Francisco or New
York Chinatown restaurants.
heyjoe wrote:
Leonard Blaisdell wrote :
<https://postimg.cc/rdkffDHv>
What's up with these avif files? jpg and png have benn good enough
for years (and will continue to be good enough). Your files are big
enough already that there is no need for compression or funky new file
formats.
I can't open them. Newsreader is on an XP box.
songbird wrote:
cshenk wrote:
songbird wrote:
cshenk wrote:
...
Thread drift Jill. You'll just have to get used to it.
exactly, skip it or not as is your preference, but
usenet has been thread drifting for over 40 years.
songbird
It doesn't bother me any. I tracked fine. Cindy asked you directly
how you like to grill a steak. Steve Wertz had a reply in there on
kabobs and that's what Jill keyed on. Steve doesn;t exist for me.
i like to grill a steak fast with a sprinkle of
garlic salt on both sides. still pink and cold
center if possible. ground beast gets cooked to
slight pink center. the more i trust the butcher
the less i worry about how much i need to cook it.
i rarely do anything on a grill these days. we
don't have one here (it would just be a raccoon
house or toy) - there's no room in the garage or
a place we could store it inside to protect it.
i'm not smoke tolerant these days so we don't do
a fire pit either, but as a kid i loved to burn
things over the fire on a stick. yum!
songbird
We have a grill on the back porch but haven't used it in 3 years or so.
It's a weber round charchol type.
songbird wrote:
cshenk wrote:
jmcquown wrote:rare. >> > > > > >
On 2/5/2024 2:36 PM, cshenk wrote:
jmcquown wrote:
On 2/4/2024 4:08 PM, cshenk wrote:
songbird wrote:
cshenk wrote:
...
Lamb works best long cooked in a sauce. Alternate is
powders. >> > > > The gravy is awesome so I make extra to go withI do it in brown curry gravy.
Comes out really well!
i like most curries so i'm sure i'd like it. :)
songbird
I make it with 4 cups of brown gravy and various curry
meals through >> > > > the week.
with a >> > > > lot of black pepper but I use the brown curry gravy
I know the southern classic gravy for biscuits is a white
instead. >> > > > Sue me (grin).
eat a >> lot of biscuits & white gravy.Make it however you want. Despite where I live I don't make or
Don and I are varity cooks. Althou rice and stir frys are common,
we do a lot of different things. Don's making sausage meatballs
for a spaghetti sauce tonight.
that sounds good to me. :) i hope it turns out well.
It did!
do >> > > with 4 cups of any type of gravy in a week.Do you actually make a lot of gravy? I wouldn't know what to
Jill
Thers 2 of us so it's not that much. Don is a 'gravy swamp'
Common enough in many areas of the country. Although Don was
raised in Florida, his parents came from the midwest. Practically
every meal had gravy is his growing years and his Mom still cooked
like that when we met her in Virginia Beach (They had moved due to
work after Don went in the Navy).
for us the hot sandwiches (any meat on white bread,
potatoes and plenty of gravy over that) were a good
meal. for a growing kid it was a lot of calories
and filling. Mom would be amazed that we could eat
two or three plates of that.
Yes and I have a nice advantage in that I can tailor a loaf of bread
just perfect for that.
Picture is old but it's the type I mean.
https://postimg.cc/cgDzwqJf
It's a 4-grain bread with good chewy texture.
Here's how the gravy goes. This was a lamb shoulder steak dish.
They are thin cut here. Cook the lamb in the sauce. Serve 1/3 cup
gravy with each steak. Use 1/3 cup gravy on rice as a side so 1.5
cups gone. Biscuits for 2 with breakfast, 1/3 cup each and have a
pork steak with 1/3 cup each. you now have 1 cup left. We serve
rice or mashed potatoes every 3rd dinner here. We'll run out of
gravy within 4 days if not earlier.
give me pool noodles, i'll swim in it if i could,
mushroom gravy even more so... :)
Hehehe
For me, gravy was a Thanksgiving thing. I learned to like it and
make it and now Don won't make it! He says mines better (grin).
I'm not doing anything fancy but he likes the various seasonings I
add.
it's nice when someone else can cook something well
that you enjoy. :)
That it is! I use bulk mixes to make it mostly but I've done the
standard milk gravies plenty. As my back got worse, making it hard to
stand at the stove, I took to the bulk powdered type. Just add water
to make a paste then add more, whisking along.
On 2024-02-04 9:31 p.m., dsi1 wrote:
You're making assumptions about things you know nothing
about. That's
so weird. Mainland, Australian, and Swedish, Chinese/Asian
food is
what happens to food that develops in an environment that serves
mostly non-Chinese people. Chinese food in Hawaii is Chinese
food
that was mostly served to Chinese people. Most of the diners
in the
restaurant that we took my step-mom to were Chinese. That's
probably
not true where you live. It might be true in San Francisco or
New
York Chinatown restaurants.
You can add Toronto to that short list. More than 10% of the
population of the city are Chinese. When I was a kid living
near the city there was a small Chinatown that was only a
couple blocks. That one has expanded and there are now 5
Chinatown districts. I have been in a couple Chinese
restaurants where my friends and I were the only non Chinese
there.
heyjoe wrote:
Leonard Blaisdell wrote :
<https://postimg.cc/rdkffDHv>
What's up with these avif files? jpg and png have benn good enough
for years (and will continue to be good enough). Your files are big
enough already that there is no need for compression or funky new file
formats.
I can't open them. Newsreader is on an XP box.
On Wednesday, February 7, 2024 at 10:03:26 AM UTC-10, cshenk wrote:
heyjoe wrote:
Leonard Blaisdell wrote :
<https://postimg.cc/rdkffDHv>
What's up with these avif files? jpg and png have benn goodI can't open them. Newsreader is on an XP box.
enough for years (and will continue to be good enough). Your
files are big enough already that there is no need for
compression or funky new file formats.
Try loading the images on a Chrome or Opera browser. Newer versions
of Firefox and Safari should be able to work too. If your browser
version is older than 2020, you probably won't be able to view AVIF
files.
On 2/7/2024 3:03 PM, cshenk wrote:
heyjoe wrote:
Leonard Blaisdell wrote :
<https://postimg.cc/rdkffDHv>
What's up with these avif files? jpg and png have benn good
enough for years (and will continue to be good enough). Your
files are big enough already that there is no need for
compression or funky new file formats.
I can't open them. Newsreader is on an XP box.
XP! You just identified the problem. I'm surprised anything still
works in XP.
Jill
On Wednesday, February 7, 2024 at 12:03:26 PM UTC-8, cshenk wrote:
heyjoe wrote:
Leonard Blaisdell wrote :
<https://postimg.cc/rdkffDHv>
What's up with these avif files? jpg and png have benn goodI can't open them. Newsreader is on an XP box.
enough for years (and will continue to be good enough). Your
files are big enough already that there is no need for
compression or funky new file formats.
I bet you that Microsoft's top software programmer could open it on
an XP box. You just gotta pressure the help desks.
jmcquown wrote:
On 2/7/2024 3:03 PM, cshenk wrote:
heyjoe wrote:
Leonard Blaisdell wrote :
<https://postimg.cc/rdkffDHv>
What's up with these avif files? jpg and png have benn good
enough for years (and will continue to be good enough). Your
files are big enough already that there is no need for
compression or funky new file formats.
I can't open them. Newsreader is on an XP box.
XP! You just identified the problem. I'm surprised anything still
works in XP.
Jill
Grin, explained before. It's the BBS machine. Barren Realms Elite
league (online game against multipe BBS sites). It won't stabilize in
league coordinator mode. I run Battlenet with 10 other boards playing
it. XP still works fine but doesn't have all the thrills of WIN11 or
the bloatware issues.
bruce bowser wrote:
On Wednesday, February 7, 2024 at 12:03:26 PM UTC-8, cshenk wrote:
heyjoe wrote:
Leonard Blaisdell wrote :I can't open them. Newsreader is on an XP box.
<https://postimg.cc/rdkffDHv>
What's up with these avif files? jpg and png have benn good
enough for years (and will continue to be good enough). Your
files are big enough already that there is no need for
compression or funky new file formats.
I bet you that Microsoft's top software programmer could open it on
an XP box. You just gotta pressure the help desks.
Not worth the effort and remember, I'm not the only one that can't open
the avif files.
Try loading the images on a Chrome or Opera browser. Newer versions of Firefox and Safari should be able to work too. If your browser version is older than 2020, you probably won't be able to view AVIF files.
On 2/7/2024 3:03 PM, cshenk wrote:
I can't open them. Newsreader is on an XP box.
XP! You just identified the problem. I'm surprised anything still
works in XP.
HEIC became the image format for Apple in 2017. Image viewers from
before that have an excellent chance of not working.
Although my version of slrn is much older than 2017, I copy the URL and
paste it into a modern web browser. That works fine for me.
If I had the gall, I'd suggest pasting the link into a "modern" web
browser. It has to work on the majority of modern browsers, or I'd hear
more complaints.
On 2/9/2024 1:45 PM, cshenk wrote:
bruce bowser wrote:
On Wednesday, February 7, 2024 at 12:03:26 PM UTC-8, cshenk wrote:
heyjoe wrote:
Leonard Blaisdell wrote :I can't open them. Newsreader is on an XP box.
<https://postimg.cc/rdkffDHv>
What's up with these avif files? jpg and png have benn good
enough for years (and will continue to be good enough). Your
files are big enough already that there is no need for
compression or funky new file formats.
I bet you that Microsoft's top software programmer could open it on
an XP box. You just gotta pressure the help desks.
Not worth the effort and remember, I'm not the only one that can't open
the avif files.
You're one of two. Everyone else sees Leo's pics just fine.
On 2/9/2024 1:39 PM, cshenk wrote:
jmcquown wrote:
On 2/7/2024 3:03 PM, cshenk wrote:
heyjoe wrote:
Leonard Blaisdell wrote :
<https://postimg.cc/rdkffDHv>
What's up with these avif files? jpg and png have benn good
enough for years (and will continue to be good enough). Your
files are big enough already that there is no need for
compression or funky new file formats.
I can't open them. Newsreader is on an XP box.
XP! You just identified the problem. I'm surprised
anything still
works in XP.
Jill
Grin, explained before. It's the BBS machine. Barren Realms
Elite
league (online game against multipe BBS sites). It won't
stabilize in
league coordinator mode. I run Battlenet with 10 other
boards playing
it. XP still works fine but doesn't have all the thrills of
WIN11 or
the bloatware issues.
It explained nothing since I don't know why you would be using
an old BBS (bulletin board) computer and then complain about
not being able to see Leo's (not "Len's") pics.
Jill
On 2024-02-09, jmcquown <j_mcquown@comcast.net> wrote:
On 2/7/2024 3:03 PM, cshenk wrote:
I can't open them. Newsreader is on an XP box.
XP! You just identified the problem. I'm surprised anything still
works in XP.
HEIC became the image format for Apple in 2017. Image viewers from
before that have an excellent chance of not working.
Although my version of slrn is much older than 2017, I copy the URL and
paste it into a modern web browser. That works fine for me.
If I had the gall, I'd suggest pasting the link into a "modern" web
browser. It has to work on the majority of modern browsers, or I'd hear
more complaints.
leo
On Wednesday, February 7, 2024 at 12:47:35 PM UTC-10, Dave Smith wrote:
On 2024-02-04 9:31 p.m., dsi1 wrote:
You're making assumptions about things you know nothing about. That's
so weird. Mainland, Australian, and Swedish, Chinese/Asian food is
what happens to food that develops in an environment that serves
mostly non-Chinese people. Chinese food in Hawaii is Chinese food
that was mostly served to Chinese people. Most of the diners in the
restaurant that we took my step-mom to were Chinese. That's probably
not true where you live. It might be true in San Francisco or New
York Chinatown restaurants.
You can add Toronto to that short list. More than 10% of the population
of the city are Chinese. When I was a kid living near the city there
was a small Chinatown that was only a couple blocks. That one has
expanded and there are now 5 Chinatown districts. I have been in a
couple Chinese restaurants where my friends and I were the only non
Chinese there.
It has come to my attention that Sydney has a large Chinese population. Who knew?
On 2/9/2024 1:39 PM, cshenk wrote:
jmcquown wrote:
On 2/7/2024 3:03 PM, cshenk wrote:
heyjoe wrote:
Leonard Blaisdell wrote :
<https://postimg.cc/rdkffDHv>
What's up with these avif files? jpg and png have benn good
enough for years (and will continue to be good enough). Your
files are big enough already that there is no need for
compression or funky new file formats.
I can't open them. Newsreader is on an XP box.
XP! You just identified the problem. I'm surprised anything
still works in XP.
Jill
Grin, explained before. It's the BBS machine. Barren Realms Elite
league (online game against multipe BBS sites). It won't stabilize
in league coordinator mode. I run Battlenet with 10 other boards
playing it. XP still works fine but doesn't have all the thrills
of WIN11 or the bloatware issues.
It explained nothing since I don't know why you would be using an old
BBS (bulletin board) computer and then complain about not being able
to see Leo's (not "Len's") pics.
Jill
On Wednesday, February 7, 2024 at 12:03:26 PM UTC-8, cshenk wrote:
heyjoe wrote:
Leonard Blaisdell wrote :
<https://postimg.cc/rdkffDHv>
What's up with these avif files? jpg and png have benn goodI can't open them. Newsreader is on an XP box.
enough for years (and will continue to be good enough). Your
files are big enough already that there is no need for
compression or funky new file formats.
I bet you that Microsoft's top software programmer could open it on
an XP box. You just gotta pressure the help desks.
jmcquown wrote:
On 2/9/2024 1:39 PM, cshenk wrote:
jmcquown wrote:
On 2/7/2024 3:03 PM, cshenk wrote:
heyjoe wrote:
Leonard Blaisdell wrote :
<https://postimg.cc/rdkffDHv>
What's up with these avif files? jpg and png have benn good
enough for years (and will continue to be good enough). Your
files are big enough already that there is no need for
compression or funky new file formats.
I can't open them. Newsreader is on an XP box.
XP! You just identified the problem. I'm surprised anything
still works in XP.
Jill
Grin, explained before. It's the BBS machine. Barren Realms Elite
league (online game against multipe BBS sites). It won't stabilize
in league coordinator mode. I run Battlenet with 10 other boards
playing it. XP still works fine but doesn't have all the thrills
of WIN11 or the bloatware issues.
It explained nothing since I don't know why you would be using an old
BBS (bulletin board) computer and then complain about not being able
to see Leo's (not "Len's") pics.
Jill
Jill, don't make it into a major issue. It's not. It's simply a
software compatibility.
bruce bowser wrote:
On Wednesday, February 7, 2024 at 12:03:26 PM UTC-8, cshenk wrote:
heyjoe wrote:
Leonard Blaisdell wrote :I can't open them. Newsreader is on an XP box.
<https://postimg.cc/rdkffDHv>
What's up with these avif files? jpg and png have benn good
enough for years (and will continue to be good enough). Your
files are big enough already that there is no need for
compression or funky new file formats.
I bet you that Microsoft's top software programmer could open it on
an XP box. You just gotta pressure the help desks.
Who cares?
jmcquown wrote:
On 2/9/2024 1:39 PM, cshenk wrote:
jmcquown wrote:
On 2/7/2024 3:03 PM, cshenk wrote:
heyjoe wrote:
Leonard Blaisdell wrote :
<https://postimg.cc/rdkffDHv>
What's up with these avif files? jpg and png have benn good
enough for years (and will continue to be good enough). Your
files are big enough already that there is no need for
compression or funky new file formats.
I can't open them. Newsreader is on an XP box.
XP! You just identified the problem. I'm surprised anything
still works in XP.
Jill
Grin, explained before. It's the BBS machine. Barren Realms Elite
league (online game against multipe BBS sites). It won't stabilize
in league coordinator mode. I run Battlenet with 10 other boards
playing it. XP still works fine but doesn't have all the thrills
of WIN11 or the bloatware issues.
It explained nothing since I don't know why you would be using an old
BBS (bulletin board) computer and then complain about not being able
to see Leo's (not "Len's") pics.
Jill
Jill, don't make it into a major issue. It's not. It's simply a
software compatibility.
On 2/3/2024 1:20 PM, Michael Trew wrote:
On 1/29/2024 11:12 AM, jmcquown wrote:
(snip) I did not grow up eating lamb in any form. I started
cooking things like braised lamb shanks years later.
What say you? :)
I frequently make biscuits, and occasionally cornbread. I had both
maybe once or twice in my childhood, only on rare occasion. Asian
food was also very rare. We didn't even have any kind of Chinese
takeout until I was older. I didn't start eating sushi until I was in
my mid 20's.
Chinese was rare, maybe once a year. I've not started eating sushi yet.
Never saw the need to start.
| Sysop: | Keyop |
|---|---|
| Location: | Huddersfield, West Yorkshire, UK |
| Users: | 297 |
| Nodes: | 16 (2 / 14) |
| Uptime: | 17:32:36 |
| Calls: | 6,667 |
| Calls today: | 1 |
| Files: | 12,216 |
| Messages: | 5,336,860 |
