Melba's Jammin' wrote:
In article ,
"jmcquown" j_mc
She did a thing, like what you do when you have just a little bit of
something left in a jar. Just happened to be raspberry jam. She
added dijon mustard, salt, pepper and (you guessed it) EVOO. Shook
it all up, said use it as a salad dressing or... and she drizzled it
all over some browned chicken breast halves. I cringed. Sorry,
none for me!


I'm curious: Is it the thought of it that leaves you cold or have you
had something like that and didn't care for it?

I haven't tasted her exact combination but I've been served something close
enough to know I didn't like it. Maybe my taster is broken; to me raspberry
and chicken just don't compliment each other.

Jill

Melba's Jammin' wrote:
In article ,
"jmcquown" wrote:

Separated at birth, I'm tellin' ya! I don't mind the orange garnish
so much, I take it off the plate because it gets in the way. But no
applesauce with pork for me, thanks.

Jill

What constitutes fruit with meat? Ever look at the ingredient list
for Heinz 57 sauce?

LOL I do not like Heinz 57 sauce. (Mom likes it on fried egg sandwiches)

I made Apple Ketchup once long ago and was
stunned to see that it tasted an awful lot like 57 sauce. Mainly
apple pulp, seasoned with spices and vinegar. Is that still a fruit
product?

Sounds like a fruit product to me

Or is it a fruit-based condiment and condiments don't count
as fruit? :-) Mango chutney? My fruit butters are wonderful
accompaniments to meat. To each one's own, eh?

Indeed to each ones own! I dislike mangos, ergo mango chutney (in fact,
most chutneys) isn't my cup of tea. I'm not wild about applesauce so I'd
never consider pairing it with pork chops. I found a recipe years ago
(Cooking Light magazine, maybe) that called for halved peaches (packed in
juice, not syrup) to add some punch to bland (baked, IIRC) chicken breasts.
It sure *sounded* good when I read it.

I don't have a problem with the tart addition of lemons and limes to a lot
of meats (well, chicken & fish or seafood) in cooking. And pineapple juice
does make a nice tenderizer when added to marinade for steak, but I don't
want the marinade to scream pineapple.

Jill

In article ,
Dave Smith wrote:

kilikini wrote:


My old granny liked sharp cheddar and jam sandwiches. Sometimes I
still have it as it reminds me of her.

I also like peanut butter and fig jam on toast, and a salad made of
cubed watermelon and finely chopped white onion.

My dad used to love limburger with strawberry jam. We'd all have to leave
the room.

I had an interesting dessert once in a (local) Danish restaurant. It was deep
fried Camembert with with strawberry jam. It was delicious. One time in
Denmark I had a similar sort of thing, with the cheese baked in a pastry and
black currant jam, which was also delicious.

Deep-fried camembert with dark berry sauce of some kind is delicious.

Miche

--
Electricians do it in three phases

"ravenlynne" wrote in message
...
sf wrote:
On Fri, 28 Mar 2008 01:07:22 -0500, "hamburger helper"
wrote:

It tastes like soap to me, and always has. I still eat the chips and
salsa at Chevy's (only because we have a weekly meeting there) and the
salsa has cilantro. I try to avoid the green bits, but every other bite
is like soap to me. My mom has the same taste.

Chevy's isn't the place to eat anymore (I guess they sold out and the
new owner is cheaping out), but I absolutely hated their chipolte
sauce. It was way too smoky.


I don't think I've ever eaten at one, despite living a block away from one
for several years.

--


You're missing nothing. About the only thing I find that even looks good
there is the fajitas and the guacamole.

HH

In article ,
"jmcquown" wrote:

Melba's Jammin' wrote:
In article ,
"jmcquown" j_mc
She did a thing, like what you do when you have just a little bit of
something left in a jar. Just happened to be raspberry jam. She
added dijon mustard, salt, pepper and (you guessed it) EVOO. Shook
it all up, said use it as a salad dressing or... and she drizzled it
all over some browned chicken breast halves. I cringed. Sorry,
none for me!


I'm curious: Is it the thought of it that leaves you cold or have you
had something like that and didn't care for it?

I haven't tasted her exact combination but I've been served something close
enough to know I didn't like it. Maybe my taster is broken; to me raspberry
and chicken just don't compliment each other.

Jill


I bought some kind of bagged salad with something like a cranberry
vinaigrette dressing in it once. No, thanks.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

On Fri 28 Mar 2008 08:37:21a, told us...

On Fri, 28 Mar 2008 11:36:23 GMT, Wayne Boatwright
wrote:

I don't know Margarites, but I'll look them up. I love the smell of
fresh rosemary, and I'm sure it looked very nice as a filler with the
flowers. I can't grow it here very well, but I had several rosemary
shrubs in Ohio.

Most people look at them and call them "daisies", but they aren't.

I misspelled it anyway.... make that Marguerite
http://upload.wikimedia.org/wikipedi...rguerite_1.jpg
/300px-Marguerite_1.jpg or
http://tinyurl.com/2uvqsa


Thanks, now I know...

--
Wayne Boatwright
-------------------------------------------
Friday, 03(III)/28(XXVIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
8wks 2dys 4hrs 25mins
-------------------------------------------
I hope life isn't a big joke --
because I don't get it.
-------------------------------------------

hamburger helper wrote:
"ravenlynne" wrote in message
...
sf wrote:
On Fri, 28 Mar 2008 01:07:22 -0500, "hamburger helper"
wrote:

It tastes like soap to me, and always has. I still eat the chips and
salsa at Chevy's (only because we have a weekly meeting there) and the
salsa has cilantro. I try to avoid the green bits, but every other bite
is like soap to me. My mom has the same taste.
Chevy's isn't the place to eat anymore (I guess they sold out and the
new owner is cheaping out), but I absolutely hated their chipolte
sauce. It was way too smoky.

I don't think I've ever eaten at one, despite living a block away from one
for several years.

--


You're missing nothing. About the only thing I find that even looks good
there is the fajitas and the guacamole.

HH



And you can probably get a decent fajita almost anywhere.

--
Leah: That were a wee bit repulsive.
Buffy: Went okay. 'Cept I feel a little wierd about using a
crucifix to kill someone.
Leah: Yeh dinno much about religion, do yeh?

On Sat, 29 Mar 2008 06:13:21 +0100, ravenlynne
wrote:


And you can probably get a decent fajita almost anywhere.

Their fajitas haven't been good for months. I ordered one... it was
bad. thought that was a minor blip; went back... bad again. I'm not
going to Chevy's anymore and it's only 4 blocks away.

I don't know how many time Chevy's has changed hands, the last time
was the kiss of death. My local Chevy's food is on par with the
horrible food I had at a Chevy's in DC xx years ago. I dragged my
friend there thinking "It's a national chain, they can't mess it up".
They did, big time.

--
See return address to reply by email
remove the smile first

On Fri, 28 Mar 2008 23:50:19 -0700, sf wrote:

On Sat, 29 Mar 2008 06:13:21 +0100, ravenlynne
wrote:


And you can probably get a decent fajita almost anywhere.

Their fajitas have My local Chevy's food is on par with the
horrible food I had at a Chevy's in DC xx years ago. I dragged my
friend there thinking "It's a national chain, they can't mess it up".
They did, big time.

It's called East of the Mississippi curse. Don't order Mexican food
east of the Mississippi...

Christine

sf wrote:
On Sat, 29 Mar 2008 06:13:21 +0100, ravenlynne
wrote:

And you can probably get a decent fajita almost anywhere.

Their fajitas haven't been good for months. I ordered one... it was
bad. thought that was a minor blip; went back... bad again. I'm not
going to Chevy's anymore and it's only 4 blocks away.

I don't know how many time Chevy's has changed hands, the last time
was the kiss of death. My local Chevy's food is on par with the
horrible food I had at a Chevy's in DC xx years ago. I dragged my
friend there thinking "It's a national chain, they can't mess it up".
They did, big time.


I preferred Juan's Flying Burrito in the French Quarter any day!

--
Leah: That were a wee bit repulsive.
Buffy: Went okay. 'Cept I feel a little wierd about using a
crucifix to kill someone.
Leah: Yeh dinno much about religion, do yeh?

On Fri, 28 Mar 2008 20:40:31 -0400, "jmcquown"
wrote:


Indeed to each ones own! I dislike mangos, ergo mango chutney (in fact,
most chutneys) isn't my cup of tea. I'm not wild about applesauce so I'd
never consider pairing it with pork chops. I found a recipe years ago
(Cooking Light magazine, maybe) that called for halved peaches (packed in
juice, not syrup) to add some punch to bland (baked, IIRC) chicken breasts.
It sure *sounded* good when I read it.

I don't have a problem with the tart addition of lemons and limes to a lot
of meats (well, chicken & fish or seafood) in cooking. And pineapple juice
does make a nice tenderizer when added to marinade for steak, but I don't
want the marinade to scream pineapple.

Jill

First I find out you don't like salad, now I find out you don't like
fruit... good grief what *do* you like? Meat and potatoes?

just razzing you. It's a rhetorical question.

--
See return address to reply by email
remove the smile first

On Fri, 28 Mar 2008 16:43:38 +0100, ravenlynne
wrote:

blake murphy wrote:

I think it was just a deranged old woman giving a kid an inexpensive
snack (love you grammy!)

god bless deranged old women.

your pal,
blake

She was the best. She taught me all about cream cheese and pick-a-peppa
sauce on crackers as well.

did she happen to enjoy a snort or two now and again?

your pal,
blake

Lou Decruss wrote:

I have used Incredible Edibles, and in Maryland I used Incredibly Edible
Delights. The store in Maryland charged a $19. delivery fee.
Sonsabitches! LOL

$19 doesn't sound all that bad for delivery. Been to the post office
lately?

Lou

The only time I used someone other than Incredible Edibles, was in
Maryland. They do not have a delivery fee, but as the cost of fuel
continues to rise, who knows what will happen in the future.

Becca

On Fri, 28 Mar 2008 16:33:44 GMT, "James Silverton"
wrote:

blake wrote on Fri, 28 Mar 2008 15:39:48 GMT:

?? blake murphy wrote:
??
?? for you thrill-crazy kids, there are a number of
?? creamsicle shooters out the
??
?? http://www.drinksmixer.com/drink6517.html
??
?? ...frankly, i wasn't aware that such a thing as vanilla
?? schnapps existed.
??
?? your pal,
?? blake
??
?? sounds......sticky.
??
?? I'd prefer the vanilla vodka.

bm ah, hard core.

Blake, you're a wimp :-) Pepper vodka served directly from a
bottle kept in the freezer is the best! By the way, if you feel
like experimenting, Absolut Peppar vodka is made with green
peppers and is also wimpy.

James Silverton

i'm not much for freezer shots, though i did make a batch of
limoncello not too long ago. i have thought about trying to make some
pepper vodka, though.

your pal,
blake

On Fri, 28 Mar 2008 14:10:34 -0400, Goomba38
wrote:

blake murphy wrote:
Goomba38 wrote:

Good cheddar cheese with a sliver of Goya guava paste on top is a snack
I adore. I learned it from a Puerto Rican couple I knew.

how do you keep this, goomba? i think i've seen it frozen. do you
just whack off hunks as needed, or does it keep in the refrigerator?

your pal,
blake

I've never seen it frozen... Only in long thin cardboard boxes found
near the rest of the Goya stuff on the shelf. It is a 10-12 inch long
rectangle shaped soft pad of fruit (think about it looking like a
brownish red block of cheese?) and you unwrap small sections of it and
cut it into slivers. It is sticky as all get out. I then wrap the
leftover in saran wrap and store it back in the box in the fridge. I've
never had it go bad or anything.

i'll take a closer look next time i'm at the grocery. it sounds like
it could be a versatile item.

your pal,
blake