"That's why I love your cooking. You're a three ingredient guy."

She had just complimented the meatballs, and I had told her that all
that was in them ground beef, cracker crumbs and EVOO. Then they were
well browned on all sides in a non-stick skillet with a little peanut
oil. They were simmered for about an hour in sauce made with tomato
paste, (canned) button mushrooms* and Penzey's powdered Turkish bay
leaf (and of course, water).

I know that a lot of you would find the above insufferably boring, but
the flavors are intense, go well together, and certainly are not
muddled. I love tomato paste so much I could eat it right out of the
can.

Nice served with buttered bowtie pasta and your favorite grated
cheese.

* much, much better with fresh

--Bryan

On Sat, 11 Aug 2007 18:13:00 -0700, The Truthful Assh0le
> wrote:

>"That's why I love your cooking. You're a three ingredient guy."
>
>She had just complimented the meatballs, and I had told her that all
>that was in them ground beef, cracker crumbs and EVOO. Then they were
>well browned on all sides in a non-stick skillet with a little peanut
>oil. They were simmered for about an hour in sauce made with tomato
>paste, (canned) button mushrooms* and Penzey's powdered Turkish bay
>leaf (and of course, water).
>
>I know that a lot of you would find the above insufferably boring, but
>the flavors are intense, go well together, and certainly are not
>muddled. I love tomato paste so much I could eat it right out of the
>can.
>
>Nice served with buttered bowtie pasta and your favorite grated
>cheese.
>
>* much, much better with fresh
>
I'm a 5 ingredient person.... I like herbs and spices.


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

On Aug 12, 3:23 am, sf wrote:
> On Sat, 11 Aug 2007 18:13:00 -0700, The Truthful Assh0le
>
>
>
> > wrote:
> >"That's why I love your cooking. You're a three ingredient guy."
>
> >She had just complimented the meatballs, and I had told her that all
> >that was in them ground beef, cracker crumbs and EVOO. Then they were
> >well browned on all sides in a non-stick skillet with a little peanut
> >oil. They were simmered for about an hour in sauce made with tomato
> >paste, (canned) button mushrooms* and Penzey's powdered Turkish bay
> >leaf (and of course, water).
>
> >I know that a lot of you would find the above insufferably boring, but
> >the flavors are intense, go well together, and certainly are not
> >muddled. I love tomato paste so much I could eat it right out of the
> >can.
>
> >Nice served with buttered bowtie pasta and your favorite grated
> >cheese.
>
> >* much, much better with fresh
>
> I'm a 5 ingredient person.... I like herbs and spices.
>
I'm usually more like "5 ingredient" as well. I just try not to
overdo it with seasonings. More isn't always better, but neither is
less always better.

--Bryan

In article .com>,
The Truthful Assh0le > wrote:

> "That's why I love your cooking. You're a three ingredient guy."
>
> She had just complimented the meatballs, and I had told her that all
> that was in them ground beef, cracker crumbs and EVOO. Then they were
> well browned on all sides in a non-stick skillet with a little peanut
> oil. They were simmered for about an hour in sauce made with tomato
> paste, (canned) button mushrooms* and Penzey's powdered Turkish bay
> leaf (and of course, water).
>
> I know that a lot of you would find the above insufferably boring, but
> the flavors are intense, go well together, and certainly are not
> muddled. I love tomato paste so much I could eat it right out of the
> can.
>
> Nice served with buttered bowtie pasta and your favorite grated
> cheese.
>
> * much, much better with fresh
>
> --Bryan

Actually, sometimes simple is best.
My dad seems to enjoy a lot of steamed veggies that I make if I add
nothing to them. Cooking time is critical to maintain rich flavors tho'.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article .com>,
> The Truthful Assh0le > wrote:
>
>> "That's why I love your cooking. You're a three ingredient guy."
>>
>> She had just complimented the meatballs, and I had told her that all
>> that was in them ground beef, cracker crumbs and EVOO. Then they were
>> well browned on all sides in a non-stick skillet with a little peanut
>> oil. They were simmered for about an hour in sauce made with tomato
>> paste, (canned) button mushrooms* and Penzey's powdered Turkish bay
>> leaf (and of course, water).
>>
>> I know that a lot of you would find the above insufferably boring, but
>> the flavors are intense, go well together, and certainly are not
>> muddled. I love tomato paste so much I could eat it right out of the
>> can.
>>
>> Nice served with buttered bowtie pasta and your favorite grated
>> cheese.
>>
>> * much, much better with fresh
>>
>> --Bryan
>
> Actually, sometimes simple is best.
> My dad seems to enjoy a lot of steamed veggies that I make if I add
> nothing to them. Cooking time is critical to maintain rich flavors tho'.

True with a lot of vegetables. Its hard to beat say caramelized roasted
yams that don't need anything except a fork or the zucchini and onion I
made last night that simply had a little olive oil.

In article >,
George > wrote:

> Omelet wrote:
> > In article .com>,
> > The Truthful Assh0le > wrote:
> >
> >> "That's why I love your cooking. You're a three ingredient guy."
> >>
> >> She had just complimented the meatballs, and I had told her that all
> >> that was in them ground beef, cracker crumbs and EVOO. Then they were
> >> well browned on all sides in a non-stick skillet with a little peanut
> >> oil. They were simmered for about an hour in sauce made with tomato
> >> paste, (canned) button mushrooms* and Penzey's powdered Turkish bay
> >> leaf (and of course, water).
> >>
> >> I know that a lot of you would find the above insufferably boring, but
> >> the flavors are intense, go well together, and certainly are not
> >> muddled. I love tomato paste so much I could eat it right out of the
> >> can.
> >>
> >> Nice served with buttered bowtie pasta and your favorite grated
> >> cheese.
> >>
> >> * much, much better with fresh
> >>
> >> --Bryan
> >
> > Actually, sometimes simple is best.
> > My dad seems to enjoy a lot of steamed veggies that I make if I add
> > nothing to them. Cooking time is critical to maintain rich flavors tho'.
>
> True with a lot of vegetables. Its hard to beat say caramelized roasted
> yams that don't need anything except a fork or the zucchini and onion I
> made last night that simply had a little olive oil.

Carrots, steamed, served plain, salt to taste at the table.
Cabbage too, and broccoli.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sun, 12 Aug 2007 09:24:11 -0400, George >
wrote:

>True with a lot of vegetables. Its hard to beat say caramelized roasted
>yams that don't need anything except a fork or the zucchini and onion I
>made last night that simply had a little olive oil.


LOL - Recipe time! I saw this yummy on FoodTV yesterday.

Honey Roasted Sweet Potatoes
Copyright, 2005, Ellie Krieger, All rights reserved

2 pounds red-skinned sweet potatoes
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon fresh lemon juice
1/2 teaspoon salt

Preheat oven to 350° F

Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by
13 baking dish. In a small bowl whisk together olive oil, honey and
lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle
with the salt, and bake, stirring occasionally, for about 1 hour,
until potatoes are tender.

Episode#: EK0113
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

9AM (Saturday) - Healthy Appetite with Ellie Krieger



--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

On Aug 12, 10:06 am, sf wrote:
> On Sun, 12 Aug 2007 09:24:11 -0400, George >
> wrote:
>
> >True with a lot of vegetables. Its hard to beat say caramelized roasted
> >yams that don't need anything except a fork or the zucchini and onion I
> >made last night that simply had a little olive oil.
>
> LOL - Recipe time! I saw this yummy on FoodTV yesterday.
>
> Honey Roasted Sweet Potatoes
> Copyright, 2005, Ellie Krieger, All rights reserved
>
> 2 pounds red-skinned sweet potatoes
> 2 tablespoons olive oil
> 2 tablespoons honey
> 1 teaspoon fresh lemon juice
> 1/2 teaspoon salt
>
> Preheat oven to 350° F
>
> Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by
> 13 baking dish. In a small bowl whisk together olive oil, honey and
> lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle
> with the salt, and bake, stirring occasionally, for about 1 hour,
> until potatoes are tender.
>
> Episode#: EK0113
> Copyright © 2006 Television Food Network, G.P., All Rights Reserved
>
> 9AM (Saturday) - Healthy Appetite with Ellie Krieger
>
Occasionally there are good recipes on FoodTV.

--Bryan

get away from me with that Julia Child action figure.

On Aug 16, 10:52 pm, "Paco's Tacos" > wrote:
> get away from me with that Julia Child action figure.

My wife does not cook. Therefore, she would be very unlikely to ever
merit "The Punishment."

--Bryan

"Paco's Tacos" > wrote in message
newsQ9xi.948$1e.261@trndny06...
> get away from me with that Julia Child action figure.
Did you make that up?
That's funny!'
Dee Dee

On Aug 17, 6:43 am, "Dee Dee" > wrote:
> "Paco's Tacos" > wrote in message
>
> newsQ9xi.948$1e.261@trndny06...> get away from me with that Julia Child action figure.
>
> Did you make that up?
> That's funny!'

He was referencing my posts where I said that people who committed
cooking crimes on the TV (Sandra Lee, Alton Brown, et al) deserved to
be "anally raped with a Julia Child Action Figure."

It was cute though.

My dearly beloved is NOT a bad cook. She is a non-cook.

> Dee Dee

--Bryan