On 2014-09-21 1:26 PM, Ophelia wrote:
>
>
> "Cheri" > wrote in message
> ...
>>
>> "jmcquown" > wrote in message
>> ...
>>
>>> When I was a teenager my mother would sometimes deep fry canned
>>> potatoes as a side dish. (She'd cut the larger ones in half.)
>>>
>>> Jill
>>
>> I'll have to try that for dh.
>
> Pretty much the only way I like them. Plain heated, they seem to have a
> flavour I am not keen on.
>

They are good roasted, but I agree that if just warmed up they aren't
very good. They have a funky taste to them. The only real advantage to
roasting them is aesthetic. The are all round and the same size and
they brown up nicely.

On 2014-09-21 3:35 PM, Ophelia wrote:
>
>
> "Cheri" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Cheri" > wrote in message
>>> ...
>>>>
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>
>>>>> When I was a teenager my mother would sometimes deep fry canned
>>>>> potatoes as a side dish. (She'd cut the larger ones in half.)
>>>>>
>>>>> Jill
>>>>
>>>> I'll have to try that for dh.
>>>
>>> Pretty much the only way I like them. Plain heated, they seem to have a
>>> flavour I am not keen on.
>>
>> I've never made them just plain and heated. He likes them roasted until
>> brown, in hash browns, pan fried etc. Like you, I don't think plain and
>> heated would be great. :-)
>
> Oh yes! Roasted are fine too I have never made hash browns.
> Instructions
> please?
>
Hash browns are basically cubed, diced or grated potatoes done on a
greased griddle or frying pan. They are usually done with cooked
potatoes, which are easier because they can be quickly browned and will
be cooked through without burning.

On 2014-09-21, Becca EmaNymton > wrote:

>> On Sat, 20 Sep 2014 12:21:01 -0600, Mayo > wrote:

>>> On 9/20/2014 1:03 AM, sf wrote:

>>>> shell on. All the seasoning is on the shell and shell is added
>>>> roughage. Win-win.

>>> You may well be the only other non-Asian person I've found who also does
>>> this.

> Like your son, my sister loves shrimp tails.

.....and I thought it was only me.

nb

"jmcquown" > wrote in message
...
> On 9/20/2014 3:04 PM, sf wrote:
>> On Sat, 20 Sep 2014 12:31:16 -0600, Janet Bostwick
>> > wrote:
>>
>>> I think all lettuces except romain and iceberg taste like grass. I
>>> don't eat them if I don't have to. It's eater's choice
>>> Janet US
>>
>> Oh, god how I hate iceberg lettuce. It's like eating green, crunchy
>> water and not worth expending the energy expended to chew. LOL
>>
>>
> LOL This is probably why I don't like salad. When I was a kid iceberg
> lettuce is the only thing my mother bought. She probably didn't know what
> those other lettuces were, if they even had them at the military
> commissary. It was my job to tear the lettuce and make the salad to go
> with dinner. I hated the taste of iceberg. (In my case it translated
> into I don't like salad.)
>
> These days restaurants charge a lot of money for a wedge of iceberg with
> some dressing and pretend it's some sort of high falutin' salad. I don't
> understand it.
>
> Jill

I know. $8.99 at one place. They put blue cheese dressing and bacon bits
on it.

"Cheri" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>
>> When I was a teenager my mother would sometimes deep fry canned potatoes
>> as a side dish. (She'd cut the larger ones in half.)
>>
>> Jill
>
> I'll have to try that for dh.

They did that at K Mart once. They got nicely brown and puffed up.

"Ophelia" > wrote in message
...
>
>
> "Cheri" > wrote in message
> ...
>>
>> "Ophelia" speaking of canned potatoes
>>
>>> Oh yes! Roasted are fine too I have never made hash browns.
>>> Instructions
>>> please?
>>
>> I just shred them with the grater and fry in a little oil and butter
>> until crispy. It does take awhile to get them crispy since there is a lot
>> of moisture in them.
>
> With regular potatoes as well as with canned? If you use regular, are
> they cooked or raw?

If you use raw, you need to attempt to dry the moisture out really well like
patting them between two towels, cloth or paper.

"sf" > wrote in message
...
> On Sun, 21 Sep 2014 06:43:28 -0400, jmcquown >
> wrote:
>
>> On 9/21/2014 1:45 AM, Sqwertz wrote:
>> > On Sat, 20 Sep 2014 13:48:23 -0700, Cheri wrote:
>> >
>> >> My dh loves them and will sometimes ask for them. I usually buy a
>> >> couple of
>> >> cans of the Libby's about once a month and make them for him, either
>> >> as hash
>> >> browns when grated, or roasted.
>> >
>> > Canned white potatoes have a texture and taste that you just can't get
>> > from any sort of fresh potato. They're a nice change of pace from
>> > fresh or frozen preps. I always use them with ham steak and green
>> > beans.
>> >
>> > -sw
>> >
>> The only way I can describe the texture of canned potatoes is waxy. Not
>> necessarily a bad thing.
>
> I guess that means they're made with red potatoes (aka: wax potatoes)
> instead of russets
>
>> I keep a couple of cans for emergency
>> supplies along with cans of <gasp> Veg-All:
>>
>> http://tinyurl.com/k2ry73u
>>
> Not understanding the whoop tee do about Veg-All. Why not some other
> brand?

I used to like Veg-All but when I tried it somewhat recently, I did not like
it at all. Had a weird taste. I have seen similar in other brands.

"Sqwertz" > wrote in message
...
> On Sun, 21 Sep 2014 20:11:16 +0000 (UTC), jinx the minx wrote:
>
>> I prefer Veg-All because it has diced potatoes in the mix.
>
> But it has too many blah carrots for me. I buy the frozen diced
> veggie mixes (which isn't often). Much better than the watery, mushy
> Veg-All.

Did they change it? When I bought it somewhat recently it was almost all
carrot. I don't remember it being that way.

"Roy" > wrote in message
...
> I can't see using them other than as a convenience while trekking or
> camping.
> You and Julie are made for each other as she likes them too.

A lot of people like them.

"Sqwertz" > wrote in message
...
> On Sun, 21 Sep 2014 06:38:46 -0400, jmcquown wrote:
>
>> When I was a teenager my mother would sometimes deep fry canned potatoes
>> as a side dish. (She'd cut the larger ones in half.)
>
> I remember you saying this before so I tried it once. There is no
> advantage to frying them that I could see. They have to deep fry for
> at least 20 minutes before they even start getting any color on them.
> And if you're after a crisp crust, forget it.
>
> Even frying the sliced ones in a pan takes a long while for them to
> brown. These took almost half an hour. heck, I ate half of them
> waiting for them to brown.
>
> http://tinypic.com/view.php?pic=20750kk&s=8
>
> -sw

When the deep fried them at K Mart, they were interesting indeed. The woman
who did this somehow got the job of cafeteria manager although she had no
clue how to cook. She also put pork and beans on the salad bar.

On 9/21/2014 8:14 PM, Julie Bove wrote:
>


>>
>> These days restaurants charge a lot of money for a wedge of iceberg
>> with some dressing and pretend it's some sort of high falutin' salad.
>> I don't understand it.
>>
>> Jill
>
> I know. $8.99 at one place. They put blue cheese dressing and bacon
> bits on it.

That is how they pay the rent and utility bills. Most good restaurants
have to get $6 to $10 per plate no matter what is on it.

"Ophelia" > wrote in message
...
>
>
> "Cheri" > wrote in message
> ...
>>
>> "Ophelia" speaking of canned potatoes
>>
>>> Oh yes! Roasted are fine too I have never made hash browns.
>>> Instructions
>>> please?
>>
>> I just shred them with the grater and fry in a little oil and butter
>> until crispy. It does take awhile to get them crispy since there is a lot
>> of moisture in them.
>
> With regular potatoes as well as with canned? If you use regular, are
> they cooked or raw?

I'm talking about the canned potatoes. When I used to make hash browns from
scratch, they were raw potatoes. I believe sf said that the dehydrated ones
she bought at Safeway were quite good, though I haven't tried them.

Cheri

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "Ophelia" speaking of canned potatoes
>>>
>>>> Oh yes! Roasted are fine too I have never made hash browns.
>>>> Instructions
>>>> please?
>>>
>>> I just shred them with the grater and fry in a little oil and butter
>>> until crispy. It does take awhile to get them crispy since there is a
>>> lot of moisture in them.
>>
>> With regular potatoes as well as with canned? If you use regular, are
>> they cooked or raw?
>
> If you use raw, you need to attempt to dry the moisture out really well
> like patting them between two towels, cloth or paper.

When I made them from scratch, I rinsed them very well in a colander and
then twisted them dry in a dish towel before frying, otherwise they seemed
not to crisp as well and were greasy tasting.

Cheri

On Sun, 21 Sep 2014 20:11:16 +0000 (UTC), jinx the minx
> wrote:

> I prefer Veg-All because it has diced potatoes in the mix. None of the
> other brands of canned mixed vegetables available here include potatoes.

OIC, Thanks.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 21 Sep 2014 11:52:56 -0700, "Cheri" >
wrote:

>
> "Roy" > wrote in message
> ...
> > On Saturday, September 20, 2014 11:45:52 PM UTC-6, Sqwertz wrote:
> >> On Sat, 20 Sep 2014 13:48:23 -0700, Cheri wrote:
> >>
> >>
> >>
> >> > My dh loves them and will sometimes ask for them. I usually buy a
> >> > couple of
> >>
> >> > cans of the Libby's about once a month and make them for him, either as
> >> > hash
> >>
> >> > browns when grated, or roasted.
> >>
> >>
> >>
> >> Canned white potatoes have a texture and taste that you just can't get
> >>
> >> from any sort of fresh potato. They're a nice change of pace from
> >>
> >> fresh or frozen preps. I always use them with ham steak and green
> >>
> >> beans.
> >>
> >>
> >>
> >> -sw
> >
> > I can't see using them other than as a convenience while trekking or
> > camping.
> > You and Julie are made for each other as she likes them too.
>
> So? Is your way the only way? Your taste the only taste? Unbelievable.
>

He'd like to be the self appointed dictator of RFC.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 21 Sep 2014 12:31:09 -0400, Dave Smith
> wrote:

> On 2014-09-21 12:59 AM, Julie Bove wrote:
> >
>
> >> Oh, god how I hate iceberg lettuce. It's like eating green, crunchy
> >> water and not worth expending the energy expended to chew. LOL
> >
> > I love all lettuces!
>
>
> Even endive?

I love endive when it's grilled.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 21 Sep 2014 17:14:04 -0700, "Julie Bove"
> wrote:

>
> "jmcquown" > wrote in message
> ...
> > On 9/20/2014 3:04 PM, sf wrote:
> >> On Sat, 20 Sep 2014 12:31:16 -0600, Janet Bostwick
> >> > wrote:
> >>
> >>> I think all lettuces except romain and iceberg taste like grass. I
> >>> don't eat them if I don't have to. It's eater's choice
> >>> Janet US
> >>
> >> Oh, god how I hate iceberg lettuce. It's like eating green, crunchy
> >> water and not worth expending the energy expended to chew. LOL
> >>
> >>
> > LOL This is probably why I don't like salad. When I was a kid iceberg
> > lettuce is the only thing my mother bought. She probably didn't know what
> > those other lettuces were, if they even had them at the military
> > commissary. It was my job to tear the lettuce and make the salad to go
> > with dinner. I hated the taste of iceberg. (In my case it translated
> > into I don't like salad.)
> >
> > These days restaurants charge a lot of money for a wedge of iceberg with
> > some dressing and pretend it's some sort of high falutin' salad. I don't
> > understand it.
> >
> > Jill
>
> I know. $8.99 at one place. They put blue cheese dressing and bacon bits
> on it.

That doesn't mean it's good. Too bad iceberg put Jill off salad
greens. I was fortunate. One of the farmers on the other side of our
township grew butter lettuce for Chicago restaurants and we bought it
from him. So although I had the same lettuce duty Jill had, I love
green salad. I don't want a lot of "stuff" in it and I want it
lightly dressed, because I don't need the taste covered up.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 21 Sep 2014 13:54:33 -0500, Becca EmaNymton
> wrote:

> Chimichurri sauce is popular is a few South American countries, and
> parsley is a main ingredient.

I don't think I've ever seen a recipe that said it was cooked.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 21 Sep 2014 14:25:47 -0500, Becca EmaNymton
> wrote:

> My mother had a recipe called Shrimp in Pants or Shrimp Wearing Pants,
> they were cooked in the shell and it tasted delicious, but she threw
> away all of her recipes.
>

Sounds like Alzheimer's. My friend says she found her mother's
sterling in the garbage can.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 21 Sep 2014 13:11:27 -0700, "Pico Rico"
> wrote:

>
> "Becca EmaNymton" > wrote in message
> ...
> > On 9/20/2014 1:40 PM, sf wrote:
> >> On Sat, 20 Sep 2014 12:21:01 -0600, Mayo > wrote:
> >>
> >>> On 9/20/2014 1:03 AM, sf wrote:
> >>>> On Fri, 19 Sep 2014 17:24:59 -1000, dsi1
> >>>> > wrote:
> >>>>>
> >>>>> As is typical with the local foods, the scampi served around here is a
> >>>>> hybrid of Chinese techniques. A lot of times, the shrimp is fried with
> >>>>> the shell or even head on and dredged in flour before frying. Leaving
> >>>>> the shell on allows the use of high temperature frying and is a very
> >>>>> Chinese thing to do. If the shrimp is shelled, you'll get a more
> >>>>> traditional scampi fried in butter and oil. I like the Chinese style
> >>>>> more with spicy burnt garlic bits.
> >>>>
> >>>> I am not crazy about head on shrimp... not into that crawdad or shrimp
> >>>> head sucking thing. As far as the shell goes, I eat shrimp with the
> >>>> shell on. All the seasoning is on the shell and shell is added
> >>>> roughage. Win-win.
> >>>>
> >>>>
> >>>
> >>> You may well be the only other non-Asian person I've found who also does
> >>> this. I love the crunch! And yes. all the seasonings are in it.
> >>
> >> My son even eats the tails, but I'm too much of a lady for that. LOL
> >
> > Like your son, my sister loves shrimp tails. George was eating unpeeled
> > shrimp, until he had diverticulitis, then he stopped.
> >
> > My mother had a recipe called Shrimp in Pants or Shrimp Wearing Pants,
> > they were cooked in the shell and it tasted delicious, but she threw away
> > all of her recipes.
> >
>
> Can you describe it? With all the knowledge and talent being wasted on this
> newsgroup, we should be able to recreate it. Probably not without fighting
> and name calling.
>
I'd like to know what heritage/background her mother came from, if we
knew what language she or her ancestors spoke we might be able to
figure the recipe. Wondering if it was Italian and maybe Shrimp in
Pan became Shrimp in Pants?
http://www.epicurious.com/recipes/fo...d-Shrimp-15364


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Sun, 21 Sep 2014 12:31:09 -0400, Dave Smith
> > wrote:
>
>> On 2014-09-21 12:59 AM, Julie Bove wrote:
>> >
>>
>> >> Oh, god how I hate iceberg lettuce. It's like eating green, crunchy
>> >> water and not worth expending the energy expended to chew. LOL
>> >
>> > I love all lettuces!
>>
>>
>> Even endive?
>
> I love endive when it's grilled.

Is endive a lettuce? I do like it though. I don't buy it often and is
isn't necessarily cheap. I like all greens raw. But I only like the really
bitter ones in small amounts mixed in with other stuff. My ideal salad
would be all sorts of greens.

I'm not a big fan of cooked greens but small amounts mixed into things like
a soup or casserole are fine.

"sf" > wrote in message
...
> On Sun, 21 Sep 2014 17:14:04 -0700, "Julie Bove"
> > wrote:
>
>>
>> "jmcquown" > wrote in message
>> ...
>> > On 9/20/2014 3:04 PM, sf wrote:
>> >> On Sat, 20 Sep 2014 12:31:16 -0600, Janet Bostwick
>> >> > wrote:
>> >>
>> >>> I think all lettuces except romain and iceberg taste like grass. I
>> >>> don't eat them if I don't have to. It's eater's choice
>> >>> Janet US
>> >>
>> >> Oh, god how I hate iceberg lettuce. It's like eating green, crunchy
>> >> water and not worth expending the energy expended to chew. LOL
>> >>
>> >>
>> > LOL This is probably why I don't like salad. When I was a kid iceberg
>> > lettuce is the only thing my mother bought. She probably didn't know
>> > what
>> > those other lettuces were, if they even had them at the military
>> > commissary. It was my job to tear the lettuce and make the salad to go
>> > with dinner. I hated the taste of iceberg. (In my case it translated
>> > into I don't like salad.)
>> >
>> > These days restaurants charge a lot of money for a wedge of iceberg
>> > with
>> > some dressing and pretend it's some sort of high falutin' salad. I
>> > don't
>> > understand it.
>> >
>> > Jill
>>
>> I know. $8.99 at one place. They put blue cheese dressing and bacon
>> bits
>> on it.
>
> That doesn't mean it's good. Too bad iceberg put Jill off salad
> greens. I was fortunate. One of the farmers on the other side of our
> township grew butter lettuce for Chicago restaurants and we bought it
> from him. So although I had the same lettuce duty Jill had, I love
> green salad. I don't want a lot of "stuff" in it and I want it
> lightly dressed, because I don't need the taste covered up.

We always had the iceberg throughout the year but during spring and summer
we had leaf which I grew. Both the red and the green. There may have been
other types of seeds available in those days but my funds were limited. I
did buy a few seed packets and supplies from the store but mostly I sent
away for them from a cereal box. I want to say that it was Special K bout I
could be wrong on that. You had to send in a certain amount of box tops and
you'd get some packets for free. I usually got a mix of flowers and
vegetables.

The first time I had butter lettuce was at the Hunt Club in Seattle. My
friend's mom ordered it and acted very excited about it so I ordered it too.
I rarely ever buy it at home though because husband and daughter prefer
either iceberg or Romaine. Am really looking forward to getting the CSA box
this week. I know in the upcoming weeks I will be getting different greens.
I used to get Swiss Chard quite a bit. I chop that very finely and put it
in hamburger gravy.

But when Angela was little, the baby Swiss Chard was one of her favorite
foods. McDonalds used to use it in their salads until we had that big
spinach scare and they changed the blend. They also used to put their
salads in the shaker containers. I would take the top off of my salad then
pick through and take out all of the Swiss Chard for her. She actually
didn't like the kids meals and such but she loved that salad!

"sf" > wrote in message
...
> On Sun, 21 Sep 2014 14:25:47 -0500, Becca EmaNymton
> > wrote:
>
>> My mother had a recipe called Shrimp in Pants or Shrimp Wearing Pants,
>> they were cooked in the shell and it tasted delicious, but she threw
>> away all of her recipes.
>>
>
> Sounds like Alzheimer's. My friend says she found her mother's
> sterling in the garbage can.

Yeah. I've heard similar stories.

"sf" > wrote in message
...
> On Sun, 21 Sep 2014 13:11:27 -0700, "Pico Rico"
> > wrote:
>
>>
>> "Becca EmaNymton" > wrote in message
>> ...
>> > On 9/20/2014 1:40 PM, sf wrote:
>> >> On Sat, 20 Sep 2014 12:21:01 -0600, Mayo > wrote:
>> >>
>> >>> On 9/20/2014 1:03 AM, sf wrote:
>> >>>> On Fri, 19 Sep 2014 17:24:59 -1000, dsi1
>> >>>> > wrote:
>> >>>>>
>> >>>>> As is typical with the local foods, the scampi served around here
>> >>>>> is a
>> >>>>> hybrid of Chinese techniques. A lot of times, the shrimp is fried
>> >>>>> with
>> >>>>> the shell or even head on and dredged in flour before frying.
>> >>>>> Leaving
>> >>>>> the shell on allows the use of high temperature frying and is a
>> >>>>> very
>> >>>>> Chinese thing to do. If the shrimp is shelled, you'll get a more
>> >>>>> traditional scampi fried in butter and oil. I like the Chinese
>> >>>>> style
>> >>>>> more with spicy burnt garlic bits.
>> >>>>
>> >>>> I am not crazy about head on shrimp... not into that crawdad or
>> >>>> shrimp
>> >>>> head sucking thing. As far as the shell goes, I eat shrimp with the
>> >>>> shell on. All the seasoning is on the shell and shell is added
>> >>>> roughage. Win-win.
>> >>>>
>> >>>>
>> >>>
>> >>> You may well be the only other non-Asian person I've found who also
>> >>> does
>> >>> this. I love the crunch! And yes. all the seasonings are in it.
>> >>
>> >> My son even eats the tails, but I'm too much of a lady for that. LOL
>> >
>> > Like your son, my sister loves shrimp tails. George was eating unpeeled
>> > shrimp, until he had diverticulitis, then he stopped.
>> >
>> > My mother had a recipe called Shrimp in Pants or Shrimp Wearing Pants,
>> > they were cooked in the shell and it tasted delicious, but she threw
>> > away
>> > all of her recipes.
>> >
>>
>> Can you describe it? With all the knowledge and talent being wasted on
>> this
>> newsgroup, we should be able to recreate it. Probably not without
>> fighting
>> and name calling.
>>
> I'd like to know what heritage/background her mother came from, if we
> knew what language she or her ancestors spoke we might be able to
> figure the recipe. Wondering if it was Italian and maybe Shrimp in
> Pan became Shrimp in Pants?
> http://www.epicurious.com/recipes/fo...d-Shrimp-15364

Or maybe it all started as a joke. My mom once named a casserole for me
because I liked it so much. But then when we moved here, she learned that
somehow the recipe had disappeared. And since she didn't know the real name
of the recipe, we were never able to find it. It did have hominy in it but
she couldn't remember the rest.

On 9/20/2014 3:23 PM, sf wrote:
> On Sat, 20 Sep 2014 17:49:52 -0400, jmcquown >
> wrote:
>
>> And no thanks to cilantro - sorry, I'm one of those people who doesn't
>> like it.
>
> Which proves why so many recipes that would be better with cilantro
> call for parsley.
>
>

I don't buy parsley much but I like to make a tartar sauce out of mayo,
a good amount of finely chopped parsley, pickle relish, and maybe a
little finely onion. It's a great sauce. It's a mystery to me why it's
so good.

On 9/21/2014 10:00 PM, JohnJohn wrote:
>
> Because there's no sugar in it, as opposed to the supermarket
> versions?
>

It is what it isn't? That ain't what it is!

On 9/21/2014 11:58 PM, Sqwertz wrote:
> On Sun, 21 Sep 2014 20:51:34 -0700, sf wrote:
>
>> On Sun, 21 Sep 2014 11:52:56 -0700, "Cheri" >
>> wrote:
>>
>>>
>>> "Roy" > wrote

>>>> On Saturday, September 20, 2014 11:45:52 PM UTC-6, Sqwertz wrote:
>>>>> On Sat, 20 Sep 2014 13:48:23 -0700, Cheri wrote:
>>>>>
>>>>>
>>>>>
>>>>>> My dh loves them and will sometimes ask for them. I usually buy a
>>>>>> couple of
>>>>>
>>>>>> cans of the Libby's about once a month and make them for him, either as
>>>>>> hash
>>>>>
>>>>>> browns when grated, or roasted.
>>>>>
>>>>>
>>>>>
>>>>> Canned white potatoes have a texture and taste that you just can't get
>>>>>
>>>>> from any sort of fresh potato. They're a nice change of pace from
>>>>>
>>>>> fresh or frozen preps. I always use them with ham steak and green
>>>>>
>>>>> beans.

>>>> I can't see using them other than as a convenience while trekking or
>>>> camping.
>>>> You and Julie are made for each other as she likes them too.
>>>
>>> So? Is your way the only way? Your taste the only taste? Unbelievable.
>>
>> He'd like to be the self appointed dictator of RFC.
>
> Barbara thinks I posted that. She's on the ball when it comes to lame
> flames.

Roy can mock me, too, I never have them, but I do rather like
canned potatoes. They're different from fresh potatoes, of course.
Weirdly appealing to me.

nancy

On Sun, 21 Sep 2014 21:56:27 -1000, dsi1
> wrote:

> On 9/20/2014 3:23 PM, sf wrote:
> > On Sat, 20 Sep 2014 17:49:52 -0400, jmcquown >
> > wrote:
> >
> >> And no thanks to cilantro - sorry, I'm one of those people who doesn't
> >> like it.
> >
> > Which proves why so many recipes that would be better with cilantro
> > call for parsley.
> >
> >
>
> I don't buy parsley much but I like to make a tartar sauce out of mayo,
> a good amount of finely chopped parsley, pickle relish, and maybe a
> little finely onion. It's a great sauce. It's a mystery to me why it's
> so good.

The various "Joe's" restaurants around town all seemed to serve the
same super delicious tartar sauce (not a speck of parsley in it) back
in the days when they didn't open a can. The explanation given to me
was: people change jobs. So I guess whoever came up with it moved and
took the recipe, but it also stayed behind and so forth. I haven't
been served that particular tartar sauce in years. I've had lots of
house made tartar sauces in the mean time, but nothing quite like that
one. I never figured out what the secret was and it's lost to the
ages now.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Monday, September 22, 2014 5:59:31 AM UTC-6, Nancy Young wrote:
> On 9/21/2014 11:58 PM, Sqwertz wrote:
>
> > On Sun, 21 Sep 2014 20:51:34 -0700, sf wrote:
>
> >
>
> >> On Sun, 21 Sep 2014 11:52:56 -0700, "Cheri" >
>
> >> wrote:
>
> >>
>
> >>>
>
> >>> "Roy" > wrote
>
>
>
> >>>> On Saturday, September 20, 2014 11:45:52 PM UTC-6, Sqwertz wrote:
>
> >>>>> On Sat, 20 Sep 2014 13:48:23 -0700, Cheri wrote:
>
> >>>>>
>
> >>>>>
>
> >>>>>
>
> >>>>>> My dh loves them and will sometimes ask for them. I usually buy a
>
> >>>>>> couple of
>
> >>>>>
>
> >>>>>> cans of the Libby's about once a month and make them for him, either as
>
> >>>>>> hash
>
> >>>>>
>
> >>>>>> browns when grated, or roasted.
>
> >>>>>
>
> >>>>>
>
> >>>>>
>
> >>>>> Canned white potatoes have a texture and taste that you just can't get
>
> >>>>>
>
> >>>>> from any sort of fresh potato. They're a nice change of pace from
>
> >>>>>
>
> >>>>> fresh or frozen preps. I always use them with ham steak and green
>
> >>>>>
>
> >>>>> beans.
>
>
>
> >>>> I can't see using them other than as a convenience while trekking or
>
> >>>> camping.
>
> >>>> You and Julie are made for each other as she likes them too.
>
> >>>
>
> >>> So? Is your way the only way? Your taste the only taste? Unbelievable.
>
> >>
>
> >> He'd like to be the self appointed dictator of RFC.
>
> >
>
> > Barbara thinks I posted that. She's on the ball when it comes to lame
>
> > flames.
>
>
>
> Roy can mock me, too, I never have them, but I do rather like
>
> canned potatoes. They're different from fresh potatoes, of course.
>
> Weirdly appealing to me.
>
>
>
> nancy

I WAS NOT MOCKING YOU. I was expressing my OPINION. Don't be so sensitive. I managed grocery stores for many years. Canned potatoes were a very poor seller although "tourist" season required stocking them for a limited time.
===

On Monday, September 22, 2014 5:26:24 AM UTC-10, sf wrote:
> On Sun, 21 Sep 2014 21:56:27 -1000, dsi1
>
> > wrote:
>
>
>
> > On 9/20/2014 3:23 PM, sf wrote:
>
> > > On Sat, 20 Sep 2014 17:49:52 -0400, jmcquown >
>
> > > wrote:
>
> > >
>
> > >> And no thanks to cilantro - sorry, I'm one of those people who doesn't
>
> > >> like it.
>
> > >
>
> > > Which proves why so many recipes that would be better with cilantro
>
> > > call for parsley.
>
> > >
>
> > >
>
> >
>
> > I don't buy parsley much but I like to make a tartar sauce out of mayo,
>
> > a good amount of finely chopped parsley, pickle relish, and maybe a
>
> > little finely onion. It's a great sauce. It's a mystery to me why it's
>
> > so good.
>
>
>
> The various "Joe's" restaurants around town all seemed to serve the
>
> same super delicious tartar sauce (not a speck of parsley in it) back
>
> in the days when they didn't open a can. The explanation given to me
>
> was: people change jobs. So I guess whoever came up with it moved and
>
> took the recipe, but it also stayed behind and so forth. I haven't
>
> been served that particular tartar sauce in years. I've had lots of
>
> house made tartar sauces in the mean time, but nothing quite like that
>
> one. I never figured out what the secret was and it's lost to the
>
> ages now.
>
>

I'm just glad that such and under-appreciated bit of green fluff can get a little respect in a tartar sauce. Maybe one of these days, more folks will be using parsley in tartar, although I'm not holding my breath.

Q: What's the difference between pussy and parsley?

A: Nobody eats parsley!

>
>
>
> --
>
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/22/2014 12:19 PM, Roy wrote:
> On Monday, September 22, 2014 5:59:31 AM UTC-6, Nancy Young wrote:

>> Roy can mock me, too, I never have them, but I do rather like
>>
>> canned potatoes. They're different from fresh potatoes, of course.
>>
>> Weirdly appealing to me.

> I WAS NOT MOCKING YOU. I was expressing my OPINION. Don't be so sensitive.

Me? There is no need to get worked up over what I said. So serious.

> I managed grocery stores for many years. Canned potatoes were a very poor
> seller although "tourist" season required stocking them for a limited
> time.

I don't doubt they don't sell well. Fresh potatoes are always
easily available. I don't even remember where I first tried the
canned ones.

nancy

On 2014-09-22, Sqwertz > wrote:

> Once you get under 35-40 to the pound the shells get kinda tough.

True dat.

I usta buy black tiger shrimp from Thailand when it was on sale and
still a good food. I'd buy 21-26 per lb size and get 'em from
Safeway, 4 lbs for $40, frozen in a solid block of ice, where they
would keep perfectly fresh for mos. These would all be defrosted and
shelled, by me, then marinated in Golden Dipt Creole Marinade. After
an overnight marinating, it was shrimps on the barbie fer about 1 min
per side. To die for!!

Unfortunately, the Thai shrimp industry turned to crap. Black tiger
shrimp became almost dead all-white shell shrimp that were flash
dried and fulla drugs and other mega-farm poisons. Also, Kraft
changed GD's Creole marinade recipe to something different than what
it had been and the dish I'd turned dozens of friends onto faded from
grace.

Now, I rarely eat shrimp, knowing of no shrimp that are free of growth
hormones, swim-in-tons-O-feces antibiotics, etc, and flash frozen so
they dry out and become sawdust after a cpl mos in the freezer.

nb

On Monday, September 22, 2014 1:01:53 AM UTC-10, JohnJohn wrote:
> On Sun, 21 Sep 2014 23:03:19 -1000, dsi1
>
> > wrote:
>
>
>
> >On 9/21/2014 10:00 PM, JohnJohn wrote:
>
> >>
>
> >> Because there's no sugar in it, as opposed to the supermarket
>
> >> versions?
>
> >>
>
> >
>
> >It is what it isn't? That ain't what it is!
>
>
>
> Captain Beefheart?
>

No Captain Beefheart. All I know is that you is what you am, you ain't what you're not.

>
>
> --
>
> JohnJohn

On 9/21/2014 2:48 PM, Nancy Young wrote:
> On 9/21/2014 3:25 PM, Becca EmaNymton wrote:
>
>> My mother had a recipe called Shrimp in Pants or Shrimp Wearing Pants,
>> they were cooked in the shell and it tasted delicious, but she threw
>> away all of her recipes.
>
> Argh! She didn't think you'd want them, I guess.
>
> nancy

Nancy, I wish I knew what she was thinking. My sister took her garbage
out, one day, and it was awfully heavy, so she looked through it. Mother
through out large, framed photographs of her maternal grandparents.

Becca

On Mon, 22 Sep 2014 16:50:11 -0500, Becca EmaNymton
> wrote:

> On 9/21/2014 2:48 PM, Nancy Young wrote:
> > On 9/21/2014 3:25 PM, Becca EmaNymton wrote:
> >
> >> My mother had a recipe called Shrimp in Pants or Shrimp Wearing Pants,
> >> they were cooked in the shell and it tasted delicious, but she threw
> >> away all of her recipes.
> >
> > Argh! She didn't think you'd want them, I guess.
> >
> > nancy
>
> Nancy, I wish I knew what she was thinking. My sister took her garbage
> out, one day, and it was awfully heavy, so she looked through it. Mother
> through out large, framed photographs of her maternal grandparents.
>
The way I understand it, they are "cleaning house" in their mind and
giving to relative/friends/donations are not part of the equation.
They clean and what they don't want goes into the garbage. The other
aspect is that some think they are hiding the valuables in what turns
out to be the trash can. If it makes you feel any better, it's a
common trait.

--

Never trust a dog to watch your food.

On 9/22/2014 9:20 PM, sf wrote:
> On Mon, 22 Sep 2014 16:50:11 -0500, Becca EmaNymton
> > wrote:
>
>> On 9/21/2014 2:48 PM, Nancy Young wrote:
>>> On 9/21/2014 3:25 PM, Becca EmaNymton wrote:
>>>
>>>> My mother had a recipe called Shrimp in Pants or Shrimp Wearing Pants,
>>>> they were cooked in the shell and it tasted delicious, but she threw
>>>> away all of her recipes.
>>>
>>> Argh! She didn't think you'd want them, I guess.
>>>
>>> nancy
>>
>> Nancy, I wish I knew what she was thinking. My sister took her garbage
>> out, one day, and it was awfully heavy, so she looked through it. Mother
>> through out large, framed photographs of her maternal grandparents.
>>
> The way I understand it, they are "cleaning house" in their mind and
> giving to relative/friends/donations are not part of the equation.
> They clean and what they don't want goes into the garbage. The other
> aspect is that some think they are hiding the valuables in what turns
> out to be the trash can. If it makes you feel any better, it's a
> common trait.

Thanks, it is nice to hear that other elderly people have done the same.
Mother used to offer her old clothes, furniture or appliances to her
housekeeper, but she lost her housekeeper when she moved out of town,
and went to live next door to my sister.

Becca

On 9/17/2014 8:06 AM, Brooklyn1 wrote:

> Shrimp scampi is an appetizer... plain shrimp is never a satisfying
> meal and served over pasta is just cheaping out... try these:

> http://allrecipes.com/recipe/surf-and-turf-for-two/

That recipe is very similar to how I prepare shrimp and grill both the
shrimp and steak. Very yummy. Sometimes I'll just briefly marinade
shrimp in a good bbq sauce. Also very tasty.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 2014-09-23 20:40, Cheryl wrote:
> On 9/17/2014 8:06 AM, Brooklyn1 wrote:
>
>> Shrimp scampi is an appetizer... plain shrimp is never a satisfying
>> meal and served over pasta is just cheaping out... try these:
>
>> http://allrecipes.com/recipe/surf-and-turf-for-two/
>
> That recipe is very similar to how I prepare shrimp and grill both the
> shrimp and steak. Very yummy. Sometimes I'll just briefly marinade
> shrimp in a good bbq sauce. Also very tasty.
>

I grilled shrimp (in the shell) and steaks for dinner on Sunday. The
shrimp were marinated in our favourite marinate for about an hour and a
half. The marinade was lemon juice, olive oil, lots of chopped garlic,
some chopped parsley, Worcestershire sauce, Sriachi, salt and pepper.
It was delicious.

There is nothing wrong with shrimp and pasta. We have it frequently. I
start with lots of chopped garlic and sautee it in olive oil with a
pinch of dried chili flakes, throw in some chopped asparagus, then add
the shrimp. Toss with cooked pasta and top with grated Parmesan.

On 9/20/2014 12:37 PM, Gary wrote:
> Sqwertz wrote:
>>
>> Over 3.2 million hits on Google for recipes for tomato sauce including
>> parsley.
>
> Just a note here...
>
> Every time you google something it will show you millions of hits.
> Have you ever tried to see many of them?
> You can keep clicking on the next page forever but they alway cut you
> off at 1,000 links. They always do. The millions of hits are a google
> joke. The most you can ever view are 1,000.
>
The biggest google challenge is to put in enough relevant search terms
that you end up with only a few hundred results. I use google as a
technical research tool often, and that's what I end up with, or
sometimes zero. lol

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 9/20/2014 3:21 PM, Janet Bostwick wrote:

> That is very healthy of you. I just don't like leaves. The taste is
> nasty to me. I will occasionally do beet greens or chard but they are
> all doctored up with bacon and onion. I do eat frozen spinach -- lots
> of butter and fresh ground pepper needed. Spinach is a good thing to
> use in something where it can swim and be the green. Taste is
> personal.

I'm with you there. I don't like to eat leaves but I love fresh spinach.
I roll up a handful and chop it and cook it. Butter, olive oil, S&P and
sometimes Parmesan grated over it after plated.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl