On Tue, 3 Jun 2008 12:26:06 -0500, "jmcquown"
fired up random neurons and synapses to opine:

Karen wrote:
On Jun 1, 7:59 pm, Terry Pulliam Burd wrote:
I fail to see why posting about "premade, frozen food items in a
cooking ng is brave move." I've been knocking around this newsgroup
for about 15 years and don't see what's "brave" about it. We post
about idiotic nonsense all the darned time. Pick your battles, woman.

I know you've been here for a long time. So have I. I'm not picking a
battle. It's a cooking newsgroup, so it's just controversial to post
about a Jimmy Dean microwave fastfood.

Why? People here use pre-prepared ingredients just like anyone else. We
aren't Perffesional Chefs LOL We may prefer to make things from scratch
whenever possible but if you don't have time, you don't have time. If
someone finds a convenience food that tastes good and works for them there's
nothing wrong with sharing the info.

Seems like the only time I get to indulge in scratch cooking is on the
weekend. This past weekend was a good case in point: I made a lovely
Beef Medallions in a Cognac Sauce. It wasn't complicated, but it's
still more than I'd do during the week. When I leave work, 99% of the
time I have to pick up a couple of things at the market, maybe the dry
cleaners, maybe the tailor, maybe whatever, and then when I actually
*get* home I collapse on the sofa with a glass of wine and... peering
around to make sure I'm alone with Jill ...watch my soap opera that
I've DVR'd. Then I drag a second glass of wine into my home office and
play in the newsgroup. I'm not doing any stinkin' cooking! Hell, 90%
of the time, I don't eat dinner, anyway, and the DH is plenty happy
with some of his Timmy Tango-type concoctions. Hmmm, maybe there's a
correlation here, b/c his concoctions can certainly put me off food!

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

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