Having been a "professional" cook, and since I am living alone, I
like to experiment with food (no, not THAT way!). I've discovered
some interesting combinations of prepared foods which are
actually quite good. For example, I take a can of chili with
beans, mix it with a can of vegetable soup (Progresso minestrone
works well), heat, and then enjoy chili soup. It's less filling
than plain chili, and lasts for several meals.

I've also begun saving the liquid from jarred dill pickles. It
works well in salad dressings, replacing the vinegar, and is also
nice in scrambled eggs.

[OT] Finally snowing here in Indianapolis. Only four inches
forecast, but it's a start.
--
barry in indy

"barry in indy" > wrote in
news
> Having been a "professional" cook, and since I am living
> alone, I like to experiment with food (no, not THAT way!).

Huh? What way did you mean by experiment with food *but*
"..no, not THAT way!" Not sure what you mean.

> I've discovered some interesting combinations of prepared
> foods which are actually quite good. For example, I take a can
> of chili with beans, mix it with a can of vegetable soup
> (Progresso minestrone works well), heat, and then enjoy chili
> soup. It's less filling than plain chili, and lasts for
> several meals.
>
> I've also begun saving the liquid from jarred dill pickles. It
> works well in salad dressings, replacing the vinegar, and is
> also nice in scrambled eggs.

Do you have any hint for a good mix for a spinach dip?

>
> [OT] Finally snowing here in Indianapolis. Only four inches
> forecast, but it's a start.

Thanks (And snowing here also.)

barry in indy wrote:
> Having been a "professional" cook, and since I am living alone, I
> like to experiment with food (no, not THAT way!). I've discovered
> some interesting combinations of prepared foods which are
> actually quite good. For example, I take a can of chili with
> beans, mix it with a can of vegetable soup (Progresso minestrone
> works well), heat, and then enjoy chili soup. It's less filling
> than plain chili, and lasts for several meals.
>
(snippage)

This doesn't say much for your "professional cook" status, Barry. I've
worked in many restaurants in many capacities (although I cannot say I was a
cook, sous chef, saucier and certainly not a chef)... they weren't opening
cans and mixing them together, trust me. I'm not saying your combination
doesn't work for you, but for you to present it after stating you were a
professional cook, well, that's just silly. If it works for you, fine, but
please don't present it under the guise of having been a "professional
cook". That simply won't cut it here.

There are lots of things I love that aren't exactly restaurant material...

Jill

On Sun, 21 Jan 2007 07:21:40 -0500, "barry in indy"
> wrote:

>I've also begun saving the liquid from jarred dill pickles. It
>works well in salad dressings, replacing the vinegar, and is also
>nice in scrambled eggs.

Interesting!

I am saving my pickle juice for a big batch of pickled beets. Hmm,
maybe I'll do those today.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

"barry in indy" > wrote in message
news
> Having been a "professional" cook, and since I am living alone, I like to
> experiment with food (no, not THAT way!). I've discovered some interesting
> combinations of prepared foods which are actually quite good. For example,
> I take a can of chili with beans, mix it with a can of vegetable soup
> (Progresso minestrone works well), heat, and then enjoy chili soup. It's
> less filling than plain chili, and lasts for several meals.
>
> I've also begun saving the liquid from jarred dill pickles. It works well
> in salad dressings, replacing the vinegar, and is also nice in scrambled
> eggs.
>
> [OT] Finally snowing here in Indianapolis. Only four inches forecast, but
> it's a start.
> --
> barry in indy
>
>

Try using the pickle juice in the mix when you are making rye bread.....dill
rye is excellent, especially with tuna salad.
-ginny

barry in indy wrote:
>
> I've also begun saving the liquid from jarred dill pickles.
> It works well in salad dressings, replacing the vinegar,
> and is also nice in scrambled eggs.

I find the vinegar from a jar of non-pariel capers
to have a really interesting flavor, like nothing
else. Great for salads.

In article > ,
"barry in indy" > wrote:


> actually quite good. For example, I take a can of chili with
> beans, mix it with a can of vegetable soup (Progresso minestrone
> works well), heat, and then enjoy chili soup. It's less filling
> than plain chili, and lasts for several meals.


I've posted before that I like my chili soupy. Campbells used to make a
chili soup. It was a little heavy on the cumin, but I liked it.

"jmcquown" > wrote in message
...
> barry in indy wrote:
>> Having been a "professional" cook, and since I am living
>> alone, I
>> like to experiment with food (no, not THAT way!). I've
>> discovered
>> some interesting combinations of prepared foods which are
>> actually quite good. For example, I take a can of chili with
>> beans, mix it with a can of vegetable soup (Progresso
>> minestrone
>> works well), heat, and then enjoy chili soup. It's less
>> filling
>> than plain chili, and lasts for several meals.
>>
> (snippage)
>
> This doesn't say much for your "professional cook" status,
> Barry. I've
> worked in many restaurants in many capacities (although I
> cannot say I was a
> cook, sous chef, saucier and certainly not a chef)... they
> weren't opening
> cans and mixing them together, trust me. I'm not saying your
> combination
> doesn't work for you, but for you to present it after stating
> you were a
> professional cook, well, that's just silly. If it works for
> you, fine, but
> please don't present it under the guise of having been a
> "professional
> cook". That simply won't cut it here.
>
> There are lots of things I love that aren't exactly restaurant
> material...
>

Notice, I said "professional" cook. The quotes are important. I
worked in several restaurants in my younger days, mainly doing
prep work. I never said I was a professional cook.

--
barry in indy

>