"Ozgirl" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ozgirl" > wrote in message
>> ...
>>>
>>>
>>> "W. Baker" > wrote in message
>>> ...
>>>
>>>> I would suggest for those meat ball that you brown them inoil not
>>>> untill
>>>> done, then finish cooking them in whatever sauce you are using. If
>>>> the
>>>> first time you try something it doesn't work out, don't just give up,
>>>> but
>>>> try again slightly differently. Look at cook books or get recipe on
>>>> line,
>>>> etc and adapt to our food limitations.
>>>>
>>>> Wendy
>>>
>>> My first mother in law made the mother of all meatballs For parties
>>> she would make them smaller, one bite-sized. She would make hundreds and
>>> cook them until they were just very pale. On party day she heated them
>>> in the oven until they were brown. They were the most divine thing. She
>>> always cooked everything in dropping, used dripping was her favourite. I
>>> have made a few gold balls in my time but the trick is to lower the
>>> heat somewhat right from the start and watch carefully! I have also
>>> found that cooking a lot at a time close together works better than a
>>> smaller amount wider apart, for some reason. The dinner sized ones MIL
>>> made were served with gravy from the pan drippings, another to die for
>>> thing
>>
>> I don't know how people have the patience to make them. I only do one
>> batch maybe every three or four years. I used to buy frozen ones but
>> those won't work for us now.
>
> No trouble at all really. I just cut up an anion and toss everything else
> in and squelch with my hands for about a minute until everything is evenly
> combined. Then pull out a hunk, roughly make it round and a bit flat and
> onto the next, I'd say all up no more than 5 minutes. No worse IMO than
> slicing up beef for stew or chicken for stirfry. There is some kind of
> work involved in any cooking.

Making the balls is the bad part for me because I don't like to touch the
meat. I also don't slice meat. I don't usually do stir fries but if I do,
I just buy the meat cut up. Once every 2 or 3 years I will be stupid enough
to do a stir fry. Nobody in this house likes them. I like the concept of
them. I like the ingredients that go into them. I just don't like
everything all together like that and/or maybe it is the style of cooking.
I don't know. I just don't care for the end result.

The one naturopath we saw told me to try lightly steamed vegetables because
I would digest them better. I can't stand that either. I haven't seen this
on the menu for many years but it used to be standard that the vegetarian
option in many restaurants was brown rice and steamed vegetables. I seem to
like my vegetables either cooked really well or raw. For most I really do
prefer raw. There is something about the lightly cooked part that just
doesn't work for me.

"Ozgirl" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ozgirl" > wrote in message
>> ...
>>>
>>>
>>> "W. Baker" > wrote in message
>>> ...
>>>
>>>> I am making ground turkey meatloaf tonight and it comes out without a
>>>> problem. I also make burgers from it, adding something tsaty like
>>>> finely chopped onions and a lttle ketcup before broiling or cooking on
>>>> the little grill thing(I forgot the naame) that cooks top anbottom at
>>>> once.
>>>
>>> Toaster oven? George Foreman grill? I am sure its not what my 20 yr old
>>> son uses to cook a patty, my cafe press!
>>> http://www.insanedeals.com.au/sunbea...400-p-275.html
>>
>> I had the orginal George Foreman Grill and an early sandwich press. Hated
>> them both!
>>
>> The grill was a gift. I tried cooking two chicken breasts on it and it
>> took about 2 hours to get them cooked through. I did much better with my
>> skillet on the stove. Also it was next to impossible to clean. I think
>> they have improved them since I got it but I don't know.
>>
>> The sandwich press was not the panini kind common today but one to make
>> things like grilled cheese. The object of it was to put the bread and
>> the filling in it then press it closed and it would seal your sandwich
>> diagonally down the middle with the filling inside. Nice theory but stuff
>> always squished out. Again, impossible to clean.
>
> Horrid, horrid things. The cafe press is one of my favourite cooking
> things. I wipe it with a damp towel while still hot and then wipe the
> outside a bit and that's it.

I guess I am lucky that we are not big sandwich eaters. If I make one for
myself it will usually be peanut butter of some sort. Once in a while a
cheese sandwich or even less often a grilled cheese. Angela's gluten free
bread isn't very tasty so she only has a sandwich as a last resort kind of
meal. For my husband (when he is home), I usually just buy pre-made.

"Julie Bove" > wrote in message
...
>
> "Ozgirl" > wrote in message
> ...
>>
>>
>> "Evelyn" > wrote in message
>> ...
>>
>>>>I would suggest for those meat ball that you brown them inoil not
>>>>untill
>>>>done, then finish cooking them in whatever sauce you are using. If
>>>>the
>>>>first time you try something it doesn't work out, don't just give
>>>>up, but
>>>>try again slightly differently. Look at cook books or get recipe on
>>>>line,
>>>>etc and adapt to our food limitations.
>>>>
>>>>Wendy
>>>
>>>
>>> I have found that making turkey burgers splashed very generously
>>> with
>>> Teriyaki sauce, makes them taste fantastic. You have to cook them
>>> very thoroughly on one side before turning, then very thoroughly on
>>> the other side, to prevent them from crumbling.
>>>
>>> I also make turkey meatballs in spaghetti sauce and they come out so
>>> delicious you can't believe it!
>>>
>>> I have also browned the turkey meat in a frying pan, breaking it up
>>> as
>>> I go along. Then I add peas and carrots and sauteed onion to it,
>>> then add water and thicken the gravy. It is a great base for
>>> shepherds pie.
>>>
>>> Turkey acts differently than ground beef, so it takes a little
>>> experimentation to find the best say.
>>>
>>> Evelyn
>>
>> Wendy posted a successful turkey meatloaf a little while back. I need
>> to look for it as at the time I couldn't find ground turkey here, now
>> I have found it in one store.... It stuck together nicely according
>> to Wendy.
>
> Angela asked me tonight if I could make chicken meatloaf. I have seen
> a recipe for it but before I make it I want to get some ground chicken
> to see if she would actually eat it. I'm not sure she has ever had it
> before.

Does she like falafel? I like falafel in wraps. I can buy better
falafels than I can make especially if I get them from a middle eastern
kebab place.
>
>

"Julie Bove" > wrote in message
...
>
> "Ozgirl" > wrote in message
> ...
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "W. Baker" > wrote in message
>>> ...
>>>> Julie Bove > wrote:
>>>>
>>>> : I can't make meatballs any more. They seem to require egg. And
>>>> there is no
>>>> : way I would ever try ground turkey again. I don't much like
>>>> turkey to begin
>>>> : with.
>>>>
>>>> Try a little tomato sauce. I often use the DelMonte, Spanaish
>>>> type in
>>>> the small 8 oz cans, but don't use the chole can, just enough to
>>>> moiten
>>>> it. i ama sure you can find some kidn fo sauce that meets your
>>>> ditary nees
>>>> that you could use.
>>>
>>> In the meat? I wonder if the baby food squash would work in
>>> meatballs too? It does work in the meatloaf. But... Since she
>>> won't be eating much pasta now I don't know what I would do with the
>>> meatballs.
>>
>> What about the non soy type shiritaki noodles?
>
> We've never tried them because the way they were described the texture
> just sounded awful to me. But I will look for them.

I have yet to taste them so can't comment. Jennifer used to use them
often IIRC.

"Julie Bove" > wrote in message
...
>
> "Ozgirl" > wrote in message
> ...
>>
>>
>> "W. Baker" > wrote in message
>> ...
>>>
>>> Oh you have reminde me of something I used to make as a "quick and
>>> dirty"
>>> one dish meal with the kids. brown the turkey in a lrge frying pan
>>> or
>>> skillet in a little oil. When th epink is gone, push it to the side
>>> and
>>> ad a wee bit mor oil and saute some onions then add other vegetables
>>> of
>>> your choice, peas, sting beans, broccoli, carrots, exotica,
>>> spinach(late
>>> in the process, and flaavor it according to your favorite flavors,
>>> tomatoes and Italian spices adn herbs, curry pouder (and garam
>>> maasala)
>>> for Indian, touch of cinnamon and oregono for Greek, hot stuff for
>>> Mexican. If you want you can serve it over rice, or just eat it
>>> plain, I
>>> I would, while Syd and the kids had rice. quick, easy, only one
>>> pot,
>>> nutritious, infinitely variable. Serve with a salad if desired or
>>> skip it
>>> if you feel relaly lazy:-) Sometimes I might cover the pan with a
>>> large
>>> cover for awhile to get the longer cooking vegetables cooked.
>>
>> My favourite one pan dish is fried rice a la Ozgirl Boil the rice
>> as usual, make the egg omelet stuff and whatever you put in normal
>> fried rice but add many more veggies, mixed frozen ones even,
>> broccoli, cauli etc and more meat (left over meat, cut up, BBQ
>> chicken etc) than in traditional fried rice. You end up with
>> something that has meat and veggies being in greater quantity than
>> the rice. I use peanut oil and a dash of Soy sauce before taking out
>> of the pan. I use a very large electric fry pan.
>
> That is how I do Spanish rice. Tons of meat and veg and just a
> handful of rice. I had a Greek rice recipe that I loved. Had a lot
> of spinach in it. But Angela hated it.

Mine used to like it with only frozen carrot, pea, corn mix They have
thankfully graduated to "real" veggies now.
>
>

"Ozgirl" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ozgirl" > wrote in message
>> ...
>>>
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>>
>>>> "W. Baker" > wrote in message
>>>> ...
>>>>> Julie Bove > wrote:
>>>>>
>>>>> : I can't make meatballs any more. They seem to require egg. And
>>>>> there is no
>>>>> : way I would ever try ground turkey again. I don't much like turkey
>>>>> to begin
>>>>> : with.
>>>>>
>>>>> Try a little tomato sauce. I often use the DelMonte, Spanaish type
>>>>> in
>>>>> the small 8 oz cans, but don't use the chole can, just enough to
>>>>> moiten
>>>>> it. i ama sure you can find some kidn fo sauce that meets your ditary
>>>>> nees
>>>>> that you could use.
>>>>
>>>> In the meat? I wonder if the baby food squash would work in meatballs
>>>> too? It does work in the meatloaf. But... Since she won't be eating
>>>> much pasta now I don't know what I would do with the meatballs.
>>>
>>> What about the non soy type shiritaki noodles?
>>
>> We've never tried them because the way they were described the texture
>> just sounded awful to me. But I will look for them.
>
> I have yet to taste them so can't comment. Jennifer used to use them often
> IIRC.

Yeah, but she liked Japanese food. I can't stand it.

"Ozgirl" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ozgirl" > wrote in message
>> ...
>>>
>>>
>>> "Evelyn" > wrote in message
>>> ...
>>>
>>>>>I would suggest for those meat ball that you brown them inoil not
>>>>>untill
>>>>>done, then finish cooking them in whatever sauce you are using. If
>>>>>the
>>>>>first time you try something it doesn't work out, don't just give up,
>>>>>but
>>>>>try again slightly differently. Look at cook books or get recipe on
>>>>>line,
>>>>>etc and adapt to our food limitations.
>>>>>
>>>>>Wendy
>>>>
>>>>
>>>> I have found that making turkey burgers splashed very generously with
>>>> Teriyaki sauce, makes them taste fantastic. You have to cook them
>>>> very thoroughly on one side before turning, then very thoroughly on
>>>> the other side, to prevent them from crumbling.
>>>>
>>>> I also make turkey meatballs in spaghetti sauce and they come out so
>>>> delicious you can't believe it!
>>>>
>>>> I have also browned the turkey meat in a frying pan, breaking it up as
>>>> I go along. Then I add peas and carrots and sauteed onion to it,
>>>> then add water and thicken the gravy. It is a great base for
>>>> shepherds pie.
>>>>
>>>> Turkey acts differently than ground beef, so it takes a little
>>>> experimentation to find the best say.
>>>>
>>>> Evelyn
>>>
>>> Wendy posted a successful turkey meatloaf a little while back. I need to
>>> look for it as at the time I couldn't find ground turkey here, now I
>>> have found it in one store.... It stuck together nicely according to
>>> Wendy.
>>
>> Angela asked me tonight if I could make chicken meatloaf. I have seen a
>> recipe for it but before I make it I want to get some ground chicken to
>> see if she would actually eat it. I'm not sure she has ever had it
>> before.
>
> Does she like falafel? I like falafel in wraps. I can buy better falafels
> than I can make especially if I get them from a middle eastern kebab
> place.

She loves them but I have never made them at home. Central Market used to
make really good ones. We would get them and some salad bar and sit outside
and eat while we listened to the concerts they offered during the summer.
But then they changed them to balls instead of patties and really don't like
those very much.

PCC had patties. I got them but they just tasted weird. Nobody liked them
very much.

I have seen mix to make them but it contains wheat. And so many of the
recipes I see for them contain egg and/or wheat. I have found a few that I
could make but they do sound complicated.

Ozgirl > wrote:


: "Evelyn" > wrote in message
: ...

: >>I would suggest for those meat ball that you brown them inoil not
: >>untill
: >>done, then finish cooking them in whatever sauce you are using. If
: >>the
: >>first time you try something it doesn't work out, don't just give up,
: >>but
: >>try again slightly differently. Look at cook books or get recipe on
: >>line,
: >>etc and adapt to our food limitations.
: >>
: >>Wendy
: >
: >
: > I have found that making turkey burgers splashed very generously with
: > Teriyaki sauce, makes them taste fantastic. You have to cook them
: > very thoroughly on one side before turning, then very thoroughly on
: > the other side, to prevent them from crumbling.
: >
: > I also make turkey meatballs in spaghetti sauce and they come out so
: > delicious you can't believe it!
: >
: > I have also browned the turkey meat in a frying pan, breaking it up as
: > I go along. Then I add peas and carrots and sauteed onion to it,
: > then add water and thicken the gravy. It is a great base for
: > shepherds pie.
: >
: > Turkey acts differently than ground beef, so it takes a little
: > experimentation to find the best say.
: >
: > Evelyn

: Wendy posted a successful turkey meatloaf a little while back. I need to
: look for it as at the time I couldn't find ground turkey here, now I
: have found it in one store.... It stuck together nicely according to
: Wendy.

It is soft for a meatloaf, but definitely a meatloaf that you can slice.
No gravy, but the flavor is all inside it and it is fr from dry. I would
guess that using less of the Spanish-style tomato sauce(less than the 6 oz
can) wold keep it a bit less soft, but we have alwasy liked that way.
Last night I did it as a ind of one dish meal by putting halves tiney red
potatoes around the sides(cut side up and ightly seasoned) and a few
virtically sliced yello sumer squash , also lightly seasoned, face up at
the ends of the panall ind of edging the meatloaf. Lazy mans' cleanup !
I nove still have at least 3 portions for this one person family left, so
don't have to cook for a while.

Wendy

Julie Bove wrote:
<snip>

> The one naturopath we saw told me to try lightly steamed vegetables
> because I would digest them better. I can't stand that either. I
> haven't seen this on the menu for many years but it used to be
> standard that the vegetarian option in many restaurants was brown
> rice and steamed vegetables. I seem to like my vegetables either
> cooked really well or raw. For most I really do prefer raw. There
> is something about the lightly cooked part that just doesn't work for
> me.

You might want to look into some Indian vegetable recipes. Usually the
vegetables are very well cooked, but they still have a good texture in a
different way (not mushy). And the flavor is delicious. I have great recipes
for spinach, cabbage, green beans, and eggplant, for example.

Julie Bove > wrote:
: >>
: >> I don't know how people have the patience to make them. I only do one
: >> batch maybe every three or four years. I used to buy frozen ones but
: >> those won't work for us now.
: >
: > No trouble at all really. I just cut up an anion and toss everything else
: > in and squelch with my hands for about a minute until everything is evenly
: > combined. Then pull out a hunk, roughly make it round and a bit flat and
: > onto the next, I'd say all up no more than 5 minutes. No worse IMO than
: > slicing up beef for stew or chicken for stirfry. There is some kind of
: > work involved in any cooking.

: Making the balls is the bad part for me because I don't like to touch the
: meat. I also don't slice meat. I don't usually do stir fries but if I do,
: I just buy the meat cut up. Once every 2 or 3 years I will be stupid enough
: to do a stir fry. Nobody in this house likes them. I like the concept of
: them. I like the ingredients that go into them. I just don't like
: everything all together like that and/or maybe it is the style of cooking.
: I don't know. I just don't care for the end result.

Two thoughts he First, get a meatballer. It looks like a scissors,
but has two half-ball shaped ends so you don't have to touch them. I
remember at my cousin's bridal shower about 48 years ago, she got three
for gifts!

Second thoght: Do you or your family like Chinese food in restaurants?
If not, when you uset the stir-fry technique, use what ever flavoring you
family likes-tomatoes and Italian herbs, cumin and chili for Mexican
flavor, etc. It migh twork. Don't say this is a stir fry, js tthis is a
new dish.

Wendy

Wendy

Ozgirl > wrote:


: "W. Baker" > wrote in message
: ...

: > I am making ground turkey meatloaf tonight and it comes out without a
: > problem. I also make burgers from it, adding something tsaty like
: > finely chopped onions and a lttle ketcup before broiling or cooking on
: > the little grill thing(I forgot the naame) that cooks top anbottom at
: > once.

: Toaster oven? George Foreman grill? I am sure its not what my 20 yr old
: son uses to cook a patty, my cafe press!
: http://www.insanedeals.com.au/sunbea...400-p-275.html

George Forman Grill-Had a senior moment. Al I could remember was that it
was some boxer:-) You do know the helpful hit fo rcleaning it. after you
have unlugged it a dn removed the food scrape bits off adn then put
several wwet paper towes in the grillparat and close it. makes it much
easier to clean after dinner as much less is hard stuck on.

Wendy

"Janet" > wrote in message
...
> Julie Bove wrote:
> <snip>
>
>> The one naturopath we saw told me to try lightly steamed vegetables
>> because I would digest them better. I can't stand that either. I
>> haven't seen this on the menu for many years but it used to be
>> standard that the vegetarian option in many restaurants was brown
>> rice and steamed vegetables. I seem to like my vegetables either
>> cooked really well or raw. For most I really do prefer raw. There
>> is something about the lightly cooked part that just doesn't work for
>> me.
>
> You might want to look into some Indian vegetable recipes. Usually the
> vegetables are very well cooked, but they still have a good texture in a
> different way (not mushy). And the flavor is delicious. I have great
> recipes for spinach, cabbage, green beans, and eggplant, for example.

I have tried Indian food and do not like the seasonings.

"W. Baker" > wrote in message
...
> Julie Bove > wrote:
> : >>
> : >> I don't know how people have the patience to make them. I only do
> one
> : >> batch maybe every three or four years. I used to buy frozen ones but
> : >> those won't work for us now.
> : >
> : > No trouble at all really. I just cut up an anion and toss everything
> else
> : > in and squelch with my hands for about a minute until everything is
> evenly
> : > combined. Then pull out a hunk, roughly make it round and a bit flat
> and
> : > onto the next, I'd say all up no more than 5 minutes. No worse IMO
> than
> : > slicing up beef for stew or chicken for stirfry. There is some kind
> of
> : > work involved in any cooking.
>
> : Making the balls is the bad part for me because I don't like to touch
> the
> : meat. I also don't slice meat. I don't usually do stir fries but if I
> do,
> : I just buy the meat cut up. Once every 2 or 3 years I will be stupid
> enough
> : to do a stir fry. Nobody in this house likes them. I like the concept
> of
> : them. I like the ingredients that go into them. I just don't like
> : everything all together like that and/or maybe it is the style of
> cooking.
> : I don't know. I just don't care for the end result.
>
> Two thoughts he First, get a meatballer. It looks like a scissors,
> but has two half-ball shaped ends so you don't have to touch them. I
> remember at my cousin's bridal shower about 48 years ago, she got three
> for gifts!

I will look for one.
>
> Second thoght: Do you or your family like Chinese food in restaurants?
> If not, when you uset the stir-fry technique, use what ever flavoring you
> family likes-tomatoes and Italian herbs, cumin and chili for Mexican
> flavor, etc. It migh twork. Don't say this is a stir fry, js tthis is a
> new dish.

Nope. I only like tomato beef which spikes me very badly. And Humbow which
I can no longer eat because of the oyster sauce. And of course the white
rice. Angela only likes the white rice. I like tomatoes but nobody else
will eat them.
>
> Wendy
>
> Wendy
>
>
>

Julie Bove > wrote:

: "W. Baker" > wrote in message
: ...
: > Julie Bove > wrote:
: > : >>
: > : >> I don't know how people have the patience to make them. I only do
: > one
: > : >> batch maybe every three or four years. I used to buy frozen ones but
: > : >> those won't work for us now.
: > : >
: > : > No trouble at all really. I just cut up an anion and toss everything
: > else
: > : > in and squelch with my hands for about a minute until everything is
: > evenly
: > : > combined. Then pull out a hunk, roughly make it round and a bit flat
: > and
: > : > onto the next, I'd say all up no more than 5 minutes. No worse IMO
: > than
: > : > slicing up beef for stew or chicken for stirfry. There is some kind
: > of
: > : > work involved in any cooking.
: >
: > : Making the balls is the bad part for me because I don't like to touch
: > the
: > : meat. I also don't slice meat. I don't usually do stir fries but if I
: > do,
: > : I just buy the meat cut up. Once every 2 or 3 years I will be stupid
: > enough
: > : to do a stir fry. Nobody in this house likes them. I like the concept
: > of
: > : them. I like the ingredients that go into them. I just don't like
: > : everything all together like that and/or maybe it is the style of
: > cooking.
: > : I don't know. I just don't care for the end result.
: >
: > Two thoughts he First, get a meatballer. It looks like a scissors,
: > but has two half-ball shaped ends so you don't have to touch them. I
: > remember at my cousin's bridal shower about 48 years ago, she got three
: > for gifts!

: I will look for one.
: >
: > Second thoght: Do you or your family like Chinese food in restaurants?
: > If not, when you uset the stir-fry technique, use what ever flavoring you
: > family likes-tomatoes and Italian herbs, cumin and chili for Mexican
: > flavor, etc. It migh twork. Don't say this is a stir fry, js tthis is a
: > new dish.

: Nope. I only like tomato beef which spikes me very badly. And Humbow which
: I can no longer eat because of the oyster sauce. And of course the white
: rice. Angela only likes the white rice. I like tomatoes but nobody else
: will eat them.
: Julie

So, as I suggested and you did not bother to comment on, try the technique
with differents flavorings that your family likesikes. No harm in mixing
styles and flavors.

Wendy

"W. Baker" > wrote in message
...

> : Wendy posted a successful turkey meatloaf a little while back. I
> need to
> : look for it as at the time I couldn't find ground turkey here, now I
> : have found it in one store.... It stuck together nicely according to
> : Wendy.
>
> It is soft for a meatloaf, but definitely a meatloaf that you can
> slice.
> No gravy, but the flavor is all inside it and it is fr from dry. I
> would
> guess that using less of the Spanish-style tomato sauce(less than the
> 6 oz
> can) wold keep it a bit less soft, but we have alwasy liked that way.
> Last night I did it as a ind of one dish meal by putting halves tiney
> red
> potatoes around the sides(cut side up and ightly seasoned) and a few
> virtically sliced yello sumer squash , also lightly seasoned, face up
> at
> the ends of the panall ind of edging the meatloaf. Lazy mans'
> cleanup!
> I nove still have at least 3 portions for this one person family left,
> so
> don't have to cook for a while.

And a yummy "roast" dinner!

"W. Baker" > wrote in message
...
> Ozgirl > wrote:
>
>
> : "W. Baker" > wrote in message
> : ...
>
> : > I am making ground turkey meatloaf tonight and it comes out
> without a
> : > problem. I also make burgers from it, adding something tsaty
> like
> : > finely chopped onions and a lttle ketcup before broiling or
> cooking on
> : > the little grill thing(I forgot the naame) that cooks top anbottom
> at
> : > once.
>
> : Toaster oven? George Foreman grill? I am sure its not what my 20 yr
> old
> : son uses to cook a patty, my cafe press!
> :
> http://www.insanedeals.com.au/sunbea...400-p-275.html
>
> George Forman Grill-Had a senior moment. Al I could remember was that
> it
> was some boxer:-) You do know the helpful hit fo rcleaning it. after
> you
> have unlugged it a dn removed the food scrape bits off adn then put
> several wwet paper towes in the grillparat and close it. makes it
> much
> easier to clean after dinner as much less is hard stuck on.
>
> Wendy

I had a fake George Foreman once. I would spray the grill with cooking
spray and add a little water where the fat drains into. I also spray all
the inside of casserole dishes before making one too. Ditto the
containers I make micro scrambled eggs in.

Ozgirl > wrote:


: "W. Baker" > wrote in message
: ...
: > Ozgirl > wrote:
: >
: >
: > : "W. Baker" > wrote in message
: > : ...
: >
: > : > I am making ground turkey meatloaf tonight and it comes out
: > without a
: > : > problem. I also make burgers from it, adding something tsaty
: > like
: > : > finely chopped onions and a lttle ketcup before broiling or
: > cooking on
: > : > the little grill thing(I forgot the naame) that cooks top anbottom
: > at
: > : > once.
: >
: > : Toaster oven? George Foreman grill? I am sure its not what my 20 yr
: > old
: > : son uses to cook a patty, my cafe press!
: > :
: > http://www.insanedeals.com.au/sunbea...400-p-275.html
: >
: > George Forman Grill-Had a senior moment. Al I could remember was that
: > it
: > was some boxer:-) You do know the helpful hit fo rcleaning it. after
: > you
: > have unlugged it a dn removed the food scrape bits off adn then put
: > several wwet paper towes in the grillparat and close it. makes it
: > much
: > easier to clean after dinner as much less is hard stuck on.
: >
: > Wendy

: I had a fake George Foreman once. I would spray the grill with cooking
: spray and add a little water where the fat drains into. I also spray all
: the inside of casserole dishes before making one too. Ditto the
: containers I make micro scrambled eggs in.

Lately I have been wiping the grill with a paper towel with oil on it. I
do the same with all my non-stick pans now, as I believe that spraying
them with Pam type spray gave them a nasty coating that didn't wash off
and ruined the pans. I had to replce my small ones and now won'tt ever
spray them. I worry aobut the Forman grill, so i also wipe/oil it too.
that and the wet paper towel trick make it much easier to use.

Wendy

"W. Baker" > wrote in message
...
> Ozgirl > wrote:
>
>
> : "W. Baker" > wrote in message
> : ...
> : > Ozgirl > wrote:
> : >
> : >
> : > : "W. Baker" > wrote in message
> : > : ...
> : >
> : > : > I am making ground turkey meatloaf tonight and it comes out
> : > without a
> : > : > problem. I also make burgers from it, adding something
> tsaty
> : > like
> : > : > finely chopped onions and a lttle ketcup before broiling or
> : > cooking on
> : > : > the little grill thing(I forgot the naame) that cooks top
> anbottom
> : > at
> : > : > once.
> : >
> : > : Toaster oven? George Foreman grill? I am sure its not what my 20
> yr
> : > old
> : > : son uses to cook a patty, my cafe press!
> : > :
> : >
> http://www.insanedeals.com.au/sunbea...400-p-275.html
> : >
> : > George Forman Grill-Had a senior moment. Al I could remember was
> that
> : > it
> : > was some boxer:-) You do know the helpful hit fo rcleaning it.
> after
> : > you
> : > have unlugged it a dn removed the food scrape bits off adn then
> put
> : > several wwet paper towes in the grillparat and close it. makes it
> : > much
> : > easier to clean after dinner as much less is hard stuck on.
> : >
> : > Wendy
>
> : I had a fake George Foreman once. I would spray the grill with
> cooking
> : spray and add a little water where the fat drains into. I also spray
> all
> : the inside of casserole dishes before making one too. Ditto the
> : containers I make micro scrambled eggs in.
>
> Lately I have been wiping the grill with a paper towel with oil on it.
> I
> do the same with all my non-stick pans now, as I believe that spraying
> them with Pam type spray gave them a nasty coating that didn't wash
> off
> and ruined the pans. I had to replce my small ones and now won'tt
> ever
> spray them. I worry aobut the Forman grill, so i also wipe/oil it
> too.
> that and the wet paper towel trick make it much easier to use.

If I need to oil something I use olive oil in a spray bottle. Other oils
would work too if you just want to coat for easy clean up. I use olive
oil when I want to cook a steak etc. I also put vinaigrette i na spray
bottle sometimes when you want the flavour without drowning and wilting
the salad veggies.

"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "W. Baker" > wrote in message
> : ...
> : > Julie Bove > wrote:
> : > : >>
> : > : >> I don't know how people have the patience to make them. I only
> do
> : > one
> : > : >> batch maybe every three or four years. I used to buy frozen ones
> but
> : > : >> those won't work for us now.
> : > : >
> : > : > No trouble at all really. I just cut up an anion and toss
> everything
> : > else
> : > : > in and squelch with my hands for about a minute until everything
> is
> : > evenly
> : > : > combined. Then pull out a hunk, roughly make it round and a bit
> flat
> : > and
> : > : > onto the next, I'd say all up no more than 5 minutes. No worse IMO
> : > than
> : > : > slicing up beef for stew or chicken for stirfry. There is some
> kind
> : > of
> : > : > work involved in any cooking.
> : >
> : > : Making the balls is the bad part for me because I don't like to
> touch
> : > the
> : > : meat. I also don't slice meat. I don't usually do stir fries but
> if I
> : > do,
> : > : I just buy the meat cut up. Once every 2 or 3 years I will be
> stupid
> : > enough
> : > : to do a stir fry. Nobody in this house likes them. I like the
> concept
> : > of
> : > : them. I like the ingredients that go into them. I just don't like
> : > : everything all together like that and/or maybe it is the style of
> : > cooking.
> : > : I don't know. I just don't care for the end result.
> : >
> : > Two thoughts he First, get a meatballer. It looks like a
> scissors,
> : > but has two half-ball shaped ends so you don't have to touch them. I
> : > remember at my cousin's bridal shower about 48 years ago, she got
> three
> : > for gifts!
>
> : I will look for one.
> : >
> : > Second thoght: Do you or your family like Chinese food in
> restaurants?
> : > If not, when you uset the stir-fry technique, use what ever flavoring
> you
> : > family likes-tomatoes and Italian herbs, cumin and chili for Mexican
> : > flavor, etc. It migh twork. Don't say this is a stir fry, js tthis is
> a
> : > new dish.
>
> : Nope. I only like tomato beef which spikes me very badly. And Humbow
> which
> : I can no longer eat because of the oyster sauce. And of course the
> white
> : rice. Angela only likes the white rice. I like tomatoes but nobody
> else
> : will eat them.
> : Julie
>
> So, as I suggested and you did not bother to comment on, try the technique
> with differents flavorings that your family likesikes. No harm in mixing
> styles and flavors.

We just do not like vegetables and meat cooked like that no matter the
flavor. It's what that kind of cooking does to the veggies. Nobody likes
them.

it taste good in stuffed peppers to me, i can eat but am not crazy about the
meatloaf, but those stuffed peppers are great, Lee
"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "Ozgirl" > wrote in message
> : ...
> : >
> : >
> : > "Ozgirl" > wrote in message
> : > ...
> : >>
> : >>
> : >> "Julie Bove" > wrote in message
> : >> ...
> : >>>
> : >>> "Alice Faber" > wrote in message
> : >>> ...
> : >>>> In article >,
> : >>>> "Julie Bove" > wrote:
> : >>>>
> : >>>>> I bought a bag of these for Angela to try. Jenni-O brand.
> Frozen.
> : >>>>> They
> : >>>>> come 2 patties back to back with paper in between.
> : >>>>>
> : >>>>> I could *not* get the paper out. Was I supposed to have defrosted
> : >>>>> them
> : >>>>> first? This is why I hate the frozen hamburger patties. Luckily
> I
> : >>>>> can buy
> : >>>>> really good pre-cooked hamburger patties at Costco. But not
> turkey
> : >>>>> ones.
> : >>>>>
> : >>>>> Eventually I got the paper out as they cooked but they didn't cook
> : >>>>> well at
> : >>>>> all. As soon as a thin layer had cooked it just peeled off of the
> : >>>>> frozen
> : >>>>> part. It was like cooking a pound of frozen ground beef where you
> : >>>>> scrape
> : >>>>> the cooked part and a layer of cooked stuff comes off. Only I
> wasn't
> : >>>>> scraping. It just came off.
> : >>>>>
> : >>>>> I am not sure I will buy these again. She said they were okay.
> Just
> : >>>>> okay.
> : >>>>> Said she thought they might need ketchup. I have never liked
> ketchup
> : >>>>> with
> : >>>>> my meat unless it is meatloaf and then I like it mixed in and
> baked
> : >>>>> over the
> : >>>>> top. But I really prefer chili sauce. But I digress.
> : >>>>>
> : >>>>> So anyway... What did I do wrong? I have 10 more patties left
> and
> : >>>>> I'd like
> : >>>>> them to come out as patties and not assorted sized chunks and
> pieces.
> : >>>>>
> : >>>>
> : >>>> You bought pre-formed patties. If you must buy pre-formed patties
> : >>>> rather
> : >>>> than a package of ground meat, you really do have to defrost them
> : >>>> completely before cooking.
> : >>>
> : >>> Oh bother. I hate defrosting meat. Thanks.
> : >
> : >
> : > Ooo, an empty message I have meat defrosting in the dish drainer
> every
> : > day In winter its as soon as I get out of bed if its something
> thick,
> : > in summer about an hour or two before dinner, if its steak or chops,
> : > longer for minced meat, whole chickens etc.
>
> : I usually try not to freeze meat unless it's cooked. I never remember
> to
> : take anything out to defrost. They say to defrost it in the fridge
> nowadays
> : for food safety and that can take 2-3 days.
>
> : When I was a kid my mom just put it on a plate at the base of the fridge
> : where the warm air it kicked out would defrost it.
>
> : Perhaps what I should do is just defrost the whole package, cook it all
> and
> : refreeze it. Then if she wanted a patty she could just nuke it. Of
> course
> : I would have to label it in some way so I didn't accidentally eat it.
> Cuz
> : that wouldn't go over well. I only ever had ground turkey once. It was
> one
> : of my few cooking disasters. I tried to turn it into meatballs. We
> could
> : have played tennis with them.
>
> I am making ground turkey meatloaf tonight and it comes out without a
> problem. I also make burgers from it, adding something tsaty like
> finely chopped onions and a lttle ketcup before broiling or cooking on
> the little grill thing(I forgot the naame) that cooks top anbottom at
> once. They are not like tennis balls. I have also made meatballs form
> them and thare not hard either. I have used it in stuffed peppers, using
> home made bread crumbs from lo carb bread in plac eof the usual rice etc
> and they are not like tennis balls.
>
> I would suggest for those meat ball that you brown them inoil not untill
> done, then finish cooking them in whatever sauce you are using. If the
> first time you try something it doesn't work out, don't just give up, but
> try again slightly differently. Look at cook books or get recipe on line,
> etc and adapt to our food limitations.
>
> Wendy

Actually Lee, that sounds like a good idea, for me anyway. Kids wouldn't
touch stuffed peppers with a ten foot pole I am thinking my san choy
bow pork meat in there too, or burrito meat

"Storrmmee" > wrote in message
...
> it taste good in stuffed peppers to me, i can eat but am not crazy
> about the meatloaf, but those stuffed peppers are great, Lee
> "W. Baker" > wrote in message
> ...
>> Julie Bove > wrote:
>>
>> : "Ozgirl" > wrote in message
>> : ...
>> : >
>> : >
>> : > "Ozgirl" > wrote in message
>> : > ...
>> : >>
>> : >>
>> : >> "Julie Bove" > wrote in message
>> : >> ...
>> : >>>
>> : >>> "Alice Faber" > wrote in message
>> : >>> ...
>> : >>>> In article >,
>> : >>>> "Julie Bove" > wrote:
>> : >>>>
>> : >>>>> I bought a bag of these for Angela to try. Jenni-O brand.
>> Frozen.
>> : >>>>> They
>> : >>>>> come 2 patties back to back with paper in between.
>> : >>>>>
>> : >>>>> I could *not* get the paper out. Was I supposed to have
>> defrosted
>> : >>>>> them
>> : >>>>> first? This is why I hate the frozen hamburger patties.
>> Luckily I
>> : >>>>> can buy
>> : >>>>> really good pre-cooked hamburger patties at Costco. But not
>> turkey
>> : >>>>> ones.
>> : >>>>>
>> : >>>>> Eventually I got the paper out as they cooked but they didn't
>> cook
>> : >>>>> well at
>> : >>>>> all. As soon as a thin layer had cooked it just peeled off
>> of the
>> : >>>>> frozen
>> : >>>>> part. It was like cooking a pound of frozen ground beef
>> where you
>> : >>>>> scrape
>> : >>>>> the cooked part and a layer of cooked stuff comes off. Only
>> I wasn't
>> : >>>>> scraping. It just came off.
>> : >>>>>
>> : >>>>> I am not sure I will buy these again. She said they were
>> okay. Just
>> : >>>>> okay.
>> : >>>>> Said she thought they might need ketchup. I have never liked
>> ketchup
>> : >>>>> with
>> : >>>>> my meat unless it is meatloaf and then I like it mixed in and
>> baked
>> : >>>>> over the
>> : >>>>> top. But I really prefer chili sauce. But I digress.
>> : >>>>>
>> : >>>>> So anyway... What did I do wrong? I have 10 more patties
>> left and
>> : >>>>> I'd like
>> : >>>>> them to come out as patties and not assorted sized chunks and
>> pieces.
>> : >>>>>
>> : >>>>
>> : >>>> You bought pre-formed patties. If you must buy pre-formed
>> patties
>> : >>>> rather
>> : >>>> than a package of ground meat, you really do have to defrost
>> them
>> : >>>> completely before cooking.
>> : >>>
>> : >>> Oh bother. I hate defrosting meat. Thanks.
>> : >
>> : >
>> : > Ooo, an empty message I have meat defrosting in the dish
>> drainer every
>> : > day In winter its as soon as I get out of bed if its something
>> thick,
>> : > in summer about an hour or two before dinner, if its steak or
>> chops,
>> : > longer for minced meat, whole chickens etc.
>>
>> : I usually try not to freeze meat unless it's cooked. I never
>> remember to
>> : take anything out to defrost. They say to defrost it in the fridge
>> nowadays
>> : for food safety and that can take 2-3 days.
>>
>> : When I was a kid my mom just put it on a plate at the base of the
>> fridge
>> : where the warm air it kicked out would defrost it.
>>
>> : Perhaps what I should do is just defrost the whole package, cook it
>> all and
>> : refreeze it. Then if she wanted a patty she could just nuke it.
>> Of course
>> : I would have to label it in some way so I didn't accidentally eat
>> it. Cuz
>> : that wouldn't go over well. I only ever had ground turkey once.
>> It was one
>> : of my few cooking disasters. I tried to turn it into meatballs.
>> We could
>> : have played tennis with them.
>>
>> I am making ground turkey meatloaf tonight and it comes out without
>> a
>> problem. I also make burgers from it, adding something tsaty like
>> finely chopped onions and a lttle ketcup before broiling or cooking
>> on
>> the little grill thing(I forgot the naame) that cooks top anbottom at
>> once. They are not like tennis balls. I have also made meatballs
>> form
>> them and thare not hard either. I have used it in stuffed peppers,
>> using
>> home made bread crumbs from lo carb bread in plac eof the usual rice
>> etc
>> and they are not like tennis balls.
>>
>> I would suggest for those meat ball that you brown them inoil not
>> untill
>> done, then finish cooking them in whatever sauce you are using. If
>> the
>> first time you try something it doesn't work out, don't just give up,
>> but
>> try again slightly differently. Look at cook books or get recipe on
>> line,
>> etc and adapt to our food limitations.
>>
>> Wendy
>
>

"Ozgirl" > wrote in message
...
> Actually Lee, that sounds like a good idea, for me anyway. Kids wouldn't
> touch stuffed peppers with a ten foot pole I am thinking my san choy
> bow pork meat in there too, or burrito meat

Angela loves stuffed peppers and so does my husband but neither one will eat
the pepper. They're so weird. They like the flavor that the pepper imparts
but they won't eat it. Same with fajitas. They won't eat the actual onions
or peppers but they like the flavor they give.

"Julie Bove" > wrote in message
...
>
> "Ozgirl" > wrote in message
> ...
>> Actually Lee, that sounds like a good idea, for me anyway. Kids
>> wouldn't touch stuffed peppers with a ten foot pole I am thinking
>> my san choy bow pork meat in there too, or burrito meat
>
> Angela loves stuffed peppers and so does my husband but neither one
> will eat the pepper. They're so weird. They like the flavor that the
> pepper imparts but they won't eat it. Same with fajitas. They won't
> eat the actual onions or peppers but they like the flavor they give.

Or my 20 yr old who painstakingly picks out the most minute pieces of
mushroom from anything
He also says he hates onions but I once left onions out of something
that really needs it and said there was something wrong with it, it
tasted weird, lol.

"Ozgirl" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ozgirl" > wrote in message
>> ...
>>> Actually Lee, that sounds like a good idea, for me anyway. Kids wouldn't
>>> touch stuffed peppers with a ten foot pole I am thinking my san choy
>>> bow pork meat in there too, or burrito meat
>>
>> Angela loves stuffed peppers and so does my husband but neither one will
>> eat the pepper. They're so weird. They like the flavor that the pepper
>> imparts but they won't eat it. Same with fajitas. They won't eat the
>> actual onions or peppers but they like the flavor they give.
>
> Or my 20 yr old who painstakingly picks out the most minute pieces of
> mushroom from anything
> He also says he hates onions but I once left onions out of something that
> really needs it and said there was something wrong with it, it tasted
> weird, lol.

Angela will eat the onions if they are chopped finely enough. My FIL would
pick out onions and would have the most disgusted look on his face. But he
too would eat them if chopped finely enough.

"Julie Bove" > wrote in message
...
>
> "Ozgirl" > wrote in message
> ...
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Ozgirl" > wrote in message
>>> ...
>>>> Actually Lee, that sounds like a good idea, for me anyway. Kids
>>>> wouldn't touch stuffed peppers with a ten foot pole I am
>>>> thinking my san choy bow pork meat in there too, or burrito meat
>>>
>>> Angela loves stuffed peppers and so does my husband but neither one
>>> will eat the pepper. They're so weird. They like the flavor that
>>> the pepper imparts but they won't eat it. Same with fajitas. They
>>> won't eat the actual onions or peppers but they like the flavor they
>>> give.
>>
>> Or my 20 yr old who painstakingly picks out the most minute pieces of
>> mushroom from anything
>> He also says he hates onions but I once left onions out of something
>> that really needs it and said there was something wrong with it, it
>> tasted weird, lol.
>
> Angela will eat the onions if they are chopped finely enough. My FIL
> would pick out onions and would have the most disgusted look on his
> face. But he too would eat them if chopped finely enough.

Here's the weird thing though. When I made the rissoles the other night
I didn't chop the onion finely, quite rough in fact. Some chunks came
out of the rissoles while I was frying them and I used them in the
"gravy" with the canned tomatoes. There was nothing left on his plate
when I woke and he is not a plate scraping into the bin kinda person.

"Ozgirl" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ozgirl" > wrote in message
>> ...
>>>
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>>
>>>> "Ozgirl" > wrote in message
>>>> ...
>>>>> Actually Lee, that sounds like a good idea, for me anyway. Kids
>>>>> wouldn't touch stuffed peppers with a ten foot pole I am thinking
>>>>> my san choy bow pork meat in there too, or burrito meat
>>>>
>>>> Angela loves stuffed peppers and so does my husband but neither one
>>>> will eat the pepper. They're so weird. They like the flavor that the
>>>> pepper imparts but they won't eat it. Same with fajitas. They won't
>>>> eat the actual onions or peppers but they like the flavor they give.
>>>
>>> Or my 20 yr old who painstakingly picks out the most minute pieces of
>>> mushroom from anything
>>> He also says he hates onions but I once left onions out of something
>>> that really needs it and said there was something wrong with it, it
>>> tasted weird, lol.
>>
>> Angela will eat the onions if they are chopped finely enough. My FIL
>> would pick out onions and would have the most disgusted look on his face.
>> But he too would eat them if chopped finely enough.
>
> Here's the weird thing though. When I made the rissoles the other night I
> didn't chop the onion finely, quite rough in fact. Some chunks came out of
> the rissoles while I was frying them and I used them in the "gravy" with
> the canned tomatoes. There was nothing left on his plate when I woke and
> he is not a plate scraping into the bin kinda person.

That is weird.

I grew up eating only dried minced onion. It was the only thing my mom
cooked with in terms of onion except for her roast beef which she made with
onion soup mix. She was and is really big into cooking with packets of
stuff.

When I had a garden, I grew onions in an attempt to ward off bugs. Doesn't
work BTW. A
And at the end of the season those onions went straight into the compost
heap. There were hundreds of them. But they were so foreign to me I didn't
have a clue that we could eat them. And my parents never told me.

Most of the cooking I did in those days was from recipes my mom gave me,
which of course didn't involve real onions or came from my Betty Crocker
Kid's Cookbook. Once in a while I got a recipe from a magazine or other
cookbook but it still didn't dawn on me that I could use a real onion. In
fact I do remember asking my mom about using fresh things such as parsley.
She just said she used the dried and showed me where on the bottle it had
the conversion to tell you how much to use to equal fresh.

I think it was a cooking show that showed me how to cut up an onion and only
then did it dawn on me that I could in fact use them. And for many years
after I moved out on my own, that was all I used.

Then there was the meatloaf incident. I had bought all the ingredients to
make a meatloaf for my then boyfriend. I had never made a meatloaf before.
My mom is very picky about meatloaf and will not eat any that she herself
has not made. My dad has a similar meatloaf phobia and warned us never to
eat that or bread pudding in a restaurant because they were made out of
scraps on people's plates.

My boyfriend was really looking forward to this meatloaf because it was very
rare that we both had a night off together. He worked two jobs and rarely
had any night off!

But then my girlfriend called, begging me to baby-sit for her. She was a
single mom, living with her mom until she could get on her feet. She had
just gotten out of a bad situation. She told me to bring the food over and
cook it there. Which I did.

I only brought some of the ingredients to her mom's house, figuring she
would have things like bread. She didn't! She didn't have much food at
all. I had to call my mom to ask her what I could put in there. No
crackers either. I think I finally used oatmeal. I could also only find
one knife and it was a really lousy one. Try as I might I couldn't get the
onion to chop up like it should be. And my boyfriend was getting really
hungry. By this point our dinner was much delayed. So I just threw the
mangled onion in there and baked it anyway.

The end result was fine for me but he refused to eat it because of the onion
chunks.

Later, I called my mom to find out how she handled the onions. She just
laughed and said to use the dried ones next time. I also mentioned this to
a coworker who said she grated her onions. So I did try that but oh what a
mess! Now I just use the food processor if I want to chop a bunch of stuff
quickly. I know some people say they don't like to do onions this way but
it works really well for me.

The last meat loaves were real winners because I did what people here told
me. I think it was Evelyn and Susan. I used mushrooms, zucchini, spinach,
onion, peppers, and maybe some celery and carrot. I can't remember exactly.
Made a mush of them in the food processor then cooked them down in a bit of
olive oil until almost all of the juices had cooked out. The individual
loaves did give off a small amount of moisture but it was all absorbed after
they sat for a few minutes.

Julie Bove wrote:

> And of
> course the white rice. Angela only likes the white rice.

You need to start giving her brown rice. I don't know of ANYONE who grew up
on white rice who can't get to like brown.

wrote:
>You need to start giving her brown rice. I don't know of ANYONE who grew up
>on white rice who can't get to like brown.

I'm Hispanic and grew up on white rice, but have preferred brown Basmati for
years. it has more texture and flavor.

Orlando

Orlando Enrique Fiol wrote:
> wrote:
>> You need to start giving her brown rice. I don't know of ANYONE who
>> grew up on white rice who can't get to like brown.
>
> I'm Hispanic and grew up on white rice, but have preferred brown
> Basmati for years. it has more texture and flavor.
>
> Orlando

We've completely abandoned white rice in favor of a particularly good brown
rice that we get at an Asian market. It is a LOT better than the brown rice
in the supermarket. Browm basmati is delicious, too.

If I could eat rice in any quantity, I would still use Arborio to make
risotto, but alas that is out of the question.

"Janet" > wrote in message
...
> Julie Bove wrote:
>
>> And of
>> course the white rice. Angela only likes the white rice.
>
> You need to start giving her brown rice. I don't know of ANYONE who grew
> up on white rice who can't get to like brown.

She won't eat it. I have tried. And I can't eat it. Spikes me very badly.

"Orlando Enrique Fiol" > wrote in message
. ..
> wrote:
>>You need to start giving her brown rice. I don't know of ANYONE who grew
>>up
>>on white rice who can't get to like brown.
>
> I'm Hispanic and grew up on white rice, but have preferred brown Basmati
> for
> years. it has more texture and flavor.

I prefer the taste of brown rice but it does spike me very badly. White
rice does not. But... I do have to cook and eat only a limited amount of
it.

Usually when I make it, it is in the form of Spanish rice. I cook a lot of
ground beef, onions and peppers until done, then I add a bit of olive oil
and just one handful of white rice. Cook it until toasted then add some
form of tomato product. Either salsa, tomato sauce, paste, juice, whatever
I have in the house. I will add additional water or chicken broth as
needed.

the dh likes the filling for stuffed peppers but doesn't care for the
peppers themselves, good, more peppers for me, cook a batch but remove the
peppers before they see them/serving them with a bit of the tomato sauce on,
he likes a flavoring but not a strong taste of peppers and he really doesn't
like the texture of cooked peppers, well tbh he likes no pepper of any kind
raw or cooked, Lee
"Ozgirl" > wrote in message
...
> Actually Lee, that sounds like a good idea, for me anyway. Kids wouldn't
> touch stuffed peppers with a ten foot pole I am thinking my san choy
> bow pork meat in there too, or burrito meat
>
> "Storrmmee" > wrote in message
> ...
>> it taste good in stuffed peppers to me, i can eat but am not crazy about
>> the meatloaf, but those stuffed peppers are great, Lee
>> "W. Baker" > wrote in message
>> ...
>>> Julie Bove > wrote:
>>>
>>> : "Ozgirl" > wrote in message
>>> : ...
>>> : >
>>> : >
>>> : > "Ozgirl" > wrote in message
>>> : > ...
>>> : >>
>>> : >>
>>> : >> "Julie Bove" > wrote in message
>>> : >> ...
>>> : >>>
>>> : >>> "Alice Faber" > wrote in message
>>> : >>> ...
>>> : >>>> In article >,
>>> : >>>> "Julie Bove" > wrote:
>>> : >>>>
>>> : >>>>> I bought a bag of these for Angela to try. Jenni-O brand.
>>> Frozen.
>>> : >>>>> They
>>> : >>>>> come 2 patties back to back with paper in between.
>>> : >>>>>
>>> : >>>>> I could *not* get the paper out. Was I supposed to have
>>> defrosted
>>> : >>>>> them
>>> : >>>>> first? This is why I hate the frozen hamburger patties. Luckily
>>> I
>>> : >>>>> can buy
>>> : >>>>> really good pre-cooked hamburger patties at Costco. But not
>>> turkey
>>> : >>>>> ones.
>>> : >>>>>
>>> : >>>>> Eventually I got the paper out as they cooked but they didn't
>>> cook
>>> : >>>>> well at
>>> : >>>>> all. As soon as a thin layer had cooked it just peeled off of
>>> the
>>> : >>>>> frozen
>>> : >>>>> part. It was like cooking a pound of frozen ground beef where
>>> you
>>> : >>>>> scrape
>>> : >>>>> the cooked part and a layer of cooked stuff comes off. Only I
>>> wasn't
>>> : >>>>> scraping. It just came off.
>>> : >>>>>
>>> : >>>>> I am not sure I will buy these again. She said they were okay.
>>> Just
>>> : >>>>> okay.
>>> : >>>>> Said she thought they might need ketchup. I have never liked
>>> ketchup
>>> : >>>>> with
>>> : >>>>> my meat unless it is meatloaf and then I like it mixed in and
>>> baked
>>> : >>>>> over the
>>> : >>>>> top. But I really prefer chili sauce. But I digress.
>>> : >>>>>
>>> : >>>>> So anyway... What did I do wrong? I have 10 more patties left
>>> and
>>> : >>>>> I'd like
>>> : >>>>> them to come out as patties and not assorted sized chunks and
>>> pieces.
>>> : >>>>>
>>> : >>>>
>>> : >>>> You bought pre-formed patties. If you must buy pre-formed patties
>>> : >>>> rather
>>> : >>>> than a package of ground meat, you really do have to defrost them
>>> : >>>> completely before cooking.
>>> : >>>
>>> : >>> Oh bother. I hate defrosting meat. Thanks.
>>> : >
>>> : >
>>> : > Ooo, an empty message I have meat defrosting in the dish drainer
>>> every
>>> : > day In winter its as soon as I get out of bed if its something
>>> thick,
>>> : > in summer about an hour or two before dinner, if its steak or chops,
>>> : > longer for minced meat, whole chickens etc.
>>>
>>> : I usually try not to freeze meat unless it's cooked. I never remember
>>> to
>>> : take anything out to defrost. They say to defrost it in the fridge
>>> nowadays
>>> : for food safety and that can take 2-3 days.
>>>
>>> : When I was a kid my mom just put it on a plate at the base of the
>>> fridge
>>> : where the warm air it kicked out would defrost it.
>>>
>>> : Perhaps what I should do is just defrost the whole package, cook it
>>> all and
>>> : refreeze it. Then if she wanted a patty she could just nuke it. Of
>>> course
>>> : I would have to label it in some way so I didn't accidentally eat it.
>>> Cuz
>>> : that wouldn't go over well. I only ever had ground turkey once. It
>>> was one
>>> : of my few cooking disasters. I tried to turn it into meatballs. We
>>> could
>>> : have played tennis with them.
>>>
>>> I am making ground turkey meatloaf tonight and it comes out without a
>>> problem. I also make burgers from it, adding something tsaty like
>>> finely chopped onions and a lttle ketcup before broiling or cooking on
>>> the little grill thing(I forgot the naame) that cooks top anbottom at
>>> once. They are not like tennis balls. I have also made meatballs form
>>> them and thare not hard either. I have used it in stuffed peppers,
>>> using
>>> home made bread crumbs from lo carb bread in plac eof the usual rice etc
>>> and they are not like tennis balls.
>>>
>>> I would suggest for those meat ball that you brown them inoil not untill
>>> done, then finish cooking them in whatever sauce you are using. If the
>>> first time you try something it doesn't work out, don't just give up,
>>> but
>>> try again slightly differently. Look at cook books or get recipe on
>>> line,
>>> etc and adapt to our food limitations.
>>>
>>> Wendy
>>
>>

partly texture, and partly there is a huge difference between a flavor of
pepper and a taste of pepper, at least according to my dh, Lee
"Julie Bove" > wrote in message
...
>
> "Ozgirl" > wrote in message
> ...
>> Actually Lee, that sounds like a good idea, for me anyway. Kids wouldn't
>> touch stuffed peppers with a ten foot pole I am thinking my san choy
>> bow pork meat in there too, or burrito meat
>
> Angela loves stuffed peppers and so does my husband but neither one will
> eat the pepper. They're so weird. They like the flavor that the pepper
> imparts but they won't eat it. Same with fajitas. They won't eat the
> actual onions or peppers but they like the flavor they give.
>

i like rice, no preference, different kinds for different dishes, i limit
white, and rarely buy anymore because it talks to me like potatoes used to,
Lee
"Orlando Enrique Fiol" > wrote in message
. ..
> wrote:
>>You need to start giving her brown rice. I don't know of ANYONE who grew
>>up
>>on white rice who can't get to like brown.
>
> I'm Hispanic and grew up on white rice, but have preferred brown Basmati
> for
> years. it has more texture and flavor.
>
> Orlando

"Storrmmee" > wrote in message
...
> and as long as you are working in the right direction, that is what is
> important, slow changes that aren't too hard on her emotionally will be
> more likely to be permanent changes, Lee

Yes. That and the fact that we can't afford to replace all of our food once
again! My friend had offered to buy stuff from me but seeing as how it is
mostly expensive, gluten free stuff in the freezer, that won't work. For
now she just has to eat smaller portions of the carbs and increase the
amount of veggies and protein she is eating.

"Storrmmee" > wrote in message
...
>i like rice, no preference, different kinds for different dishes, i limit
>white, and rarely buy anymore because it talks to me like potatoes used to,

I usually just eat rice when my stomach is acting up. Which it was last
week. Seems okay now.

"Storrmmee" > wrote in message
...
> i like rice, no preference, different kinds for different dishes, i
> limit white, and rarely buy anymore because it talks to me like
> potatoes used to, Lee

I hate those talking carbs Cheesecakes are the main offenders IMO.

> "Orlando Enrique Fiol" > wrote in message
> . ..
>> wrote:
>>>You need to start giving her brown rice. I don't know of ANYONE who
>>>grew up
>>>on white rice who can't get to like brown.
>>
>> I'm Hispanic and grew up on white rice, but have preferred brown
>> Basmati for
>> years. it has more texture and flavor.
>>
>> Orlando
>
>

and that is a good trainning ground, much like allergies, there is a world
of food that never will be accessable to her, but i admit, its much easier
to not eat a specific item you are allergic to rather than limiting it,
especially if you like to eat that item, Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> and as long as you are working in the right direction, that is what is
>> important, slow changes that aren't too hard on her emotionally will be
>> more likely to be permanent changes, Lee
>
> Yes. That and the fact that we can't afford to replace all of our food
> once again! My friend had offered to buy stuff from me but seeing as how
> it is mostly expensive, gluten free stuff in the freezer, that won't work.
> For now she just has to eat smaller portions of the carbs and increase the
> amount of veggies and protein she is eating.
>

plain cheesecake, when it has a sauce the sound is more muffled... i can
take or leave most noodles and breads, but rice potatoes and pie crust are
harder... LOL, Lee
"Ozgirl" > wrote in message
...
>
>
> "Storrmmee" > wrote in message
> ...
>> i like rice, no preference, different kinds for different dishes, i limit
>> white, and rarely buy anymore because it talks to me like potatoes used
>> to, Lee
>
> I hate those talking carbs Cheesecakes are the main offenders IMO.
>
>> "Orlando Enrique Fiol" > wrote in message
>> . ..
>>> wrote:
>>>>You need to start giving her brown rice. I don't know of ANYONE who grew
>>>>up
>>>>on white rice who can't get to like brown.
>>>
>>> I'm Hispanic and grew up on white rice, but have preferred brown Basmati
>>> for
>>> years. it has more texture and flavor.
>>>
>>> Orlando
>>
>>

"Storrmmee" > wrote in message
...
> we can have smaller govt, and what we need, we can start by not paying for
> off site vacation sites when we already spend millons for vacaton spots
> like camp david... the fda if it were run correctly could actually benifit
> us, but its in the hands of the lobbists and politicans, Lee

Plus one!

Cheri