Julie Bove wrote:
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Julie Bove"* wrote in message ...
>>
>>
>> "cshenk" > wrote in message
>> ...
>>> Gary wrote:
>>>
>>>> On 12/29/2020 4:38 PM, Sheldon Martin wrote:
>>>> >On Tue, 29 Dec 2020 09:07:07 -0500, Gary >
>>>> wrote:
>>>> >
>>>> > > dsi1 wrote:My son had a more restrained pizza. Perhaps this
>>>> is the
>>>> > > future of pizza.
>>>> > > > https://photos.app.goo.gl/qs9JAsT18DtNHSHH8
>>>> > >
>>>> > > Not the pizza of the future. Another good looking one for the
>>>> > > present!
>>>> >
>>>> > If that's supposed to be pizza it looks lihe Julie Bove crap.
>>>>
>>>> I've always suspected that Julie might be a very good cook.
>>>> Not so much for herself and very limited tastes, but what she
>>>> cooks
>>>> for others.
>>>
>>> She's posted some things over time that did indeed sound very
>>> tasty.
>>
>> I've been cooking since I was 8. Have had very few complaints. I
>> can recall
>> a Soba Noodle salad that was horrid. Also, Company's Coming Beef
>> and Peaches
>> was not a hit. And twice, for different reasons, I screwed up the
>> mashed
>> potatoes that went into pierogies and a cottage pie. Also had two
>> pecan
>> fudge pies that would not set, and caramels that would not set.
>> The pie was
>> still edible. I added walnuts to the caramels and used it as
>> sauce over ice
>> cream.
>>
>> In NY, I made chicken stew with dried corn, not realizing that
>> the corn
>> needed to be soaked for a long time. I had to pick it out, kernel
>> by kernel.
>> I was feeding the neighborhood kids. They loved it! Minus the
>> corn of
>> course.
>>
>> Then the recent rice weirdness. Happened again last night. At 20
>> min. there
>> was a lot of water on top. I did manage to get edible rice but
>> it's slightly
>> sticky. I did notice in looking at the raw, some grains are
>> opaque and some
>> are translucent. So I think that's the problem.
>>
>> Then there was the Spam Loaf Hawaiian that boasted that Dad would
>> love it.
>> He did not. He also asked me never to make the rather phallic
>> looking fruit
>> salad, both from the same cookbook.
>>
>> I may have forgotten a few things, but those stand out in my mind.
>>
>> I am well known for my baking and candy making and have people
>> place orders
>> with me over the years. I never went into this as a business
>> because for as
>> much as I love cooking, I think I would burn out on it if I had
>> to do it all
>> day, every day.
>>
>> But... People always remember me for my cooking. One of my ex's
>> relatives
>> asked Angela if I still cooked all the time. The relatives in PA
>> thought I
>> did nothing but cook. And when I was there, I did. He has a lot
>> of relatives
>> there and they were always stopping by to try my food. One of his
>> mom's
>> caretakers asked if her sister could come over to try my pot
>> roast. It was
>> an unusual recipe in tomato sauce with lots of vegetables, including
>> mushrooms, celery and bell peppers.
>>
>> I also try to cook specifically for those I am serving. I am good at
>> remembering people's dislikes or intolerances and will always
>> have something
>> different for them. For instance, a former SIL likes all forms of
>> potatoes
>> but mashed. So when I knew she was coming, I'd put put a bowl of
>> baked
>> potatoes as well. If was fine if there were leftovers as they
>> could be used
>> for something else. And if feeding a crowd, I'll do a salad bar
>> rather than
>> a tossed salad.
>>
>> I love making* challenging recipes if I have someone to eat them.
>> I've made
>> a lot of Thai food, even though I won't touch it myself. I've
>> been told it's
>> better than what you can get in a restaurant. At least the ones
>> around here.
>>
>> ====
>>
>> *Yes, I wish you would share more recipes)* Please would you
>> share your pot roast one?)
>
> I didn't save the recipe and normally I don't use recipes when I
> cook. I jut use whatever I have. That time, I specifically bought
> things for the recipe because I brought them with me to my MIL's
> house. IIRC, it had the beef, cut in serving size pieces, carrots,
> celery, asst. bell peppers, potatoes, onion, mushrooms, tomato
> sauce, a bit of Worcestershire sauce, salt pepper, and Italian
> seasonings. I recall making it in the Crockpot. and there were no
> leftovers. It was enough 7 people, but some people would have liked
> seconds and there were none.

Yes, a wonderful Tanzania recipe.

In NYC, jewish delis sell this as the "Tarzan special".