Cabbage....

Promised myself I would try some of Dad's 'special cabbage' when he made
it, and he made it today. I tried it. I still hate it. :P
--
Cheers
Chatty Cathy

Seize the moment. Think of all those women on the 'Titanic' who waved
off the dessert cart.
- Erma Bombeck

On Sun, 06 Jan 2008 17:29:04 +0200, ChattyCathy
> wrote:

>Cabbage....
>
>Promised myself I would try some of Dad's 'special cabbage' when he made
>it, and he made it today. I tried it. I still hate it. :P

How did he fix it?

Christine

"ChattyCathy" > ha scritto nel messaggio
...
> Cabbage....
>
> Promised myself I would try some of Dad's 'special cabbage' when he made
> it, and he made it today. I tried it. I still hate it. :P
> --
> Cheers
> Chatty Cathy

I can't deal with kidneys or parsnips when they are cooking, They smell to
me like a ****oir. They are OK to eat if you don't go near the cooking.

My brain doesn't like many-legged octopuos/squid things. I took a special
section on Neapolitan cookery once and the "prize" meal afterward had an
antipasto plate covered with these animals, centered by a whole red one that
looked like a fat poinsettia. I had to leave until the next course.
--
http://www.judithgreenwood.com

On Jan 6, 9:29*am, ChattyCathy > wrote:
> Cabbage....
>
> Promised myself I would try some of Dad's
> 'special cabbage' when he made
> it, and he made it today. I tried it. I still hate it. :P

1. Great Northern beans.
2. Cruciferous vegetables: cabbage, Brussels sprouts, broccoli, kale,
cauliflower.
3. Scallions.
4. Liver/pancreas.

> --
> Cheers
> Chatty Cathy

--Bryan

Christine Dabney wrote:
> On Sun, 06 Jan 2008 17:29:04 +0200, ChattyCathy
> > wrote:
>
>> Cabbage....
>>
>> Promised myself I would try some of Dad's 'special cabbage' when he made
>> it, and he made it today. I tried it. I still hate it. :P
>
> How did he fix it?

I'll try and remember - the smell of the cabbage cooking drove me out of
the kitchen

He cooked the chopped up cabbage and some sliced carrots in his pressure
cooker (not at the same time); he says the cabbage only needs a
minute.... Dunno how long the carrots took.
He skinned some tomatoes and chopped them up too.
Then he chopped up some onions and sauteed them till golden brown.
Then he added the cabbage, carrots and tomatoes to the onions in the pan
and then stirred it all up on low heat. (I think).
He threw some bay leaves in there somewhere, but not sure exactly when.

I actually took two bites - bleeeeech.

I can still think of better ways to get gas (as I think sf pointed out)


Anyway, I tried...
--
Cheers
Chatty Cathy

Seize the moment. Think of all those women on the 'Titanic' who waved
off the dessert cart.
- Erma Bombeck

ChattyCathy said...

> Cabbage....
>

Lima Beans. No way, no how.

Andy

--
All Posts Blocked From: @yahoo|@gmail|@hotmail

On Sun, 06 Jan 2008 17:41:53 +0200, ChattyCathy
> wrote:

>Christine Dabney wrote:
>> On Sun, 06 Jan 2008 17:29:04 +0200, ChattyCathy

>> How did he fix it?
>
>I'll try and remember - the smell of the cabbage cooking drove me out of
>the kitchen

Should I post one of my favorite dishes with cabbage? I got this one
from Molly Stevens..from her book All About Braising.
You might hate it anyway, but I think it is damned good. One of the
best cabbage dishes I have ever had....

Christine, still trying to get cathy to find some cabbage preparation
she might like

On Sun 06 Jan 2008 08:40:18a, Giusi told us...

>
> "ChattyCathy" > ha scritto nel messaggio
> ...
>> Cabbage....
>>
>> Promised myself I would try some of Dad's 'special cabbage' when he
>> made it, and he made it today. I tried it. I still hate it. :P --
>> Cheers
>> Chatty Cathy
>
> I can't deal with kidneys or parsnips when they are cooking, They smell
> to me like a ****oir. They are OK to eat if you don't go near the
> cooking.
>
> My brain doesn't like many-legged octopuos/squid things. I took a
> special section on Neapolitan cookery once and the "prize" meal
> afterward had an antipasto plate covered with these animals, centered by
> a whole red one that looked like a fat poinsettia. I had to leave until
> the next course.

That's about how I feel, except that I reallly love parsnips.

--
Wayne Boatwright

*******************************************
Date: Sunday, 01(I)/06(VI)/08(MMVIII)
*******************************************
Some days you're the dog, some days
you're the hydrant.
*******************************************

Christine Dabney > wrote in
:

> Should I post one of my favorite dishes with cabbage?

YES!!!

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Sun 06 Jan 2008 08:41:53a, ChattyCathy told us...

> Christine Dabney wrote:
>> On Sun, 06 Jan 2008 17:29:04 +0200, ChattyCathy
>> > wrote:
>>
>>> Cabbage....
>>>
>>> Promised myself I would try some of Dad's 'special cabbage' when he
made
>>> it, and he made it today. I tried it. I still hate it. :P
>>
>> How did he fix it?
>
> I'll try and remember - the smell of the cabbage cooking drove me out of
> the kitchen
>
> He cooked the chopped up cabbage and some sliced carrots in his pressure
> cooker (not at the same time); he says the cabbage only needs a
> minute.... Dunno how long the carrots took.
> He skinned some tomatoes and chopped them up too.
> Then he chopped up some onions and sauteed them till golden brown.
> Then he added the cabbage, carrots and tomatoes to the onions in the pan
> and then stirred it all up on low heat. (I think).
> He threw some bay leaves in there somewhere, but not sure exactly when.
>
> I actually took two bites - bleeeeech.
>
> I can still think of better ways to get gas (as I think sf pointed out)
>
>
> Anyway, I tried...

Quite frankly, that doesn't sound very good to me, and I love cabbage. I
can think of many better ways to prepare it.

--
Wayne Boatwright

*******************************************
Date: Sunday, 01(I)/06(VI)/08(MMVIII)
*******************************************
Some days you're the dog, some days
you're the hydrant.
*******************************************

Giusi wrote:
>
> I can't deal with kidneys or parsnips when they are cooking, They smell to
> me like a ****oir. They are OK to eat if you don't go near the cooking.

Kidneys and parsnips don't bother me. They are not one of my favorites,
tho'.
>
> My brain doesn't like many-legged octopuos/squid things. I took a special
> section on Neapolitan cookery once and the "prize" meal afterward had an
> antipasto plate covered with these animals, centered by a whole red one that
> looked like a fat poinsettia. I had to leave until the next course.

<grins> Sorry. I am sure you didn't find it funny at all. I like squid -
a lot.

--
Cheers
Chatty Cathy

Seize the moment. Think of all those women on the 'Titanic' who waved
off the dessert cart.
- Erma Bombeck

"Giusi" > wrote

> My brain doesn't like many-legged octopuos/squid things. I took a special
> section on Neapolitan cookery once and the "prize" meal afterward had an
> antipasto plate covered with these animals, centered by a whole red one
> that looked like a fat poinsettia. I had to leave until the next course.

Oh, that's hilarious. A fat poinsettia. I'm with you on the many
legged thing. I'm sure they are delicous, I just doubt I'll ever find
out. The legs put me off. Yet, I'll eat crab. Go figure.

nancy

Bobo Bonobo® wrote:
> On Jan 6, 9:29 am, ChattyCathy > wrote:
>> Cabbage....
>>
>> Promised myself I would try some of Dad's
>> 'special cabbage' when he made
>> it, and he made it today. I tried it. I still hate it. :P
>
> 1. Great Northern beans.
> 2. Cruciferous vegetables: cabbage, Brussels sprouts, broccoli, kale,
> cauliflower.
> 3. Scallions.
> 4. Liver/pancreas.

Funny how our tastes differ. I like most of your list except the cabbage
(of course) and the pancreas. Calves liver is good if cooked right - and
I love chicken livers.
--
Cheers
Chatty Cathy

Seize the moment. Think of all those women on the 'Titanic' who waved
off the dessert cart.
- Erma Bombeck

Christine Dabney > wrote in
:

> On Sun, 06 Jan 2008 17:41:53 +0200, ChattyCathy
> > wrote:
>
>>Christine Dabney wrote:
>>> On Sun, 06 Jan 2008 17:29:04 +0200, ChattyCathy
>
>>> How did he fix it?
>>
>>I'll try and remember - the smell of the cabbage cooking drove me out
of
>>the kitchen
>
> Should I post one of my favorite dishes with cabbage? I got this one
> from Molly Stevens..from her book All About Braising.
> You might hate it anyway, but I think it is damned good. One of the
> best cabbage dishes I have ever had....
>
> Christine, still trying to get cathy to find some cabbage preparation
> she might like
>



Slice and steam the cabbage till only *just* done, put in a bowl with
lots of fresh butter and as much curry powder as you can stand.

Taught to me back in '72 by my Dutch g/f's mum :-)

Ahhhhhhhhhhh, Girda.... of the long blonde hair, great ass, and the
*fantastic* bazoombas!! :-)

--
Peter Lucas
Brisbane
Australia


Wars begin where you will...
but they do not end where you please.

Machiavelli

ChattyCathy wrote:
> Cabbage....
>
> Promised myself I would try some of Dad's 'special cabbage' when he made
> it, and he made it today. I tried it. I still hate it. :P

Turnips, rutabagas.
Twinkies (are they food?)
Twizzlers (ditto)
Uni.
Most raw fish and shellfish.
Bitter melon (and other extremely bitter things).
Soft drinks.
Booze (almost all). (I do cook with it, and I do, very
rarely, consume alcoholic beverages.)

--
Jean B.

Christine Dabney wrote:

>
> Should I post one of my favorite dishes with cabbage? I got this one
> from Molly Stevens..from her book All About Braising.
> You might hate it anyway, but I think it is damned good. One of the
> best cabbage dishes I have ever had....
>
> Christine, still trying to get cathy to find some cabbage preparation
> she might like

Please do post it, Chris. Even if I won't eat it Dad will be sure to
enjoy it - and we have plenty of cabbage in the garden at the moment.
Don't look at me, *I* didn't plant it...
--
Cheers
Chatty Cathy

Seize the moment. Think of all those women on the 'Titanic' who waved
off the dessert cart.
- Erma Bombeck

On Sun, 06 Jan 2008 15:52:19 GMT, hahabogus > wrote:

>Christine Dabney > wrote in
:
>
>> Should I post one of my favorite dishes with cabbage?
>
>YES!!!

Hey, you have the book too!!

It's the Worlds Best CAbbage...I think that is the name of it. Try
it..It is marvelous..in my own unexalted opinion.

Especially with the balsamic vinegar in it...

Christine

On Sun, 06 Jan 2008 17:58:18 +0200, ChattyCathy
> wrote:

>Christine Dabney wrote:
>
>>
>> Should I post one of my favorite dishes with cabbage? I got this one
>> from Molly Stevens..from her book All About Braising.
>> You might hate it anyway, but I think it is damned good. One of the
>> best cabbage dishes I have ever had....
>>
>> Christine, still trying to get cathy to find some cabbage preparation
>> she might like
>
>Please do post it, Chris. Even if I won't eat it Dad will be sure to
>enjoy it - and we have plenty of cabbage in the garden at the moment.
>Don't look at me, *I* didn't plant it...

Will you be able to take a bite of it if you folks make it?

Christine, who remembers she got Cathy's husband to like something
with celery in it... (Gumbo)

"ChattyCathy" > ha scritto nel messaggio
...
> Giusi wrote:
>>
My brain doesn't like many-legged octopuos/squid things. I took a special
>> section on Neapolitan cookery once and the "prize" meal afterward had an
>> antipasto plate covered with these animals, centered by a whole red one
>> that looked like a fat poinsettia. I had to leave until the next course.
>
> <grins> Sorry. I am sure you didn't find it funny at all. I like squid - a
> lot.
>
> --
> Cheers
> Chatty Cathy

I'll have to look around for a linkable photo of one of those plates. They
are highly prized those crawlies. Bleaugh.--
http://www.judithgreenwood.com

"Wayne Boatwright" > wrote in message
.184...
> On Sun 06 Jan 2008 08:40:18a, Giusi told us...
>
>>
>> "ChattyCathy" > ha scritto nel messaggio
>> ...
>>> Cabbage....
>>>
>>> Promised myself I would try some of Dad's 'special cabbage' when he
>>> made it, and he made it today. I tried it. I still hate it. :P --
>>> Cheers
>>> Chatty Cathy
>>
>> I can't deal with kidneys or parsnips when they are cooking, They smell
>> to me like a ****oir. They are OK to eat if you don't go near the
>> cooking.
>>
>> My brain doesn't like many-legged octopuos/squid things. I took a
>> special section on Neapolitan cookery once and the "prize" meal
>> afterward had an antipasto plate covered with these animals, centered by
>> a whole red one that looked like a fat poinsettia. I had to leave until
>> the next course.
>
> That's about how I feel, except that I reallly love parsnips.
>
> --
> Wayne Boatwright


Kidneys. We tried a few times to cook them for our dog - a big Akita -- We
had to leave the house afterwards, and gagged all the time they cooked. We
tried boiling them, and we tried microwaving them. Next to liver, the most
absolutely disgusting thing in the word to me. (We went back to chicken
parts for the dog.)

Anything mention of the word liver sends my stomach reeling. I watched Ina
Garten making a liver pate for her darling, .... Up-chuck!

Dee De

Christine Dabney wrote:
> On Sun, 06 Jan 2008 17:58:18 +0200, ChattyCathy
> > wrote:
>
>> Christine Dabney wrote:
>>
>>> Should I post one of my favorite dishes with cabbage?
>
> Will you be able to take a bite of it if you folks make it?

Sure, I'll try it (martyrdom is my middle name) - three bites this time
>
> Christine, who remembers she got Cathy's husband to like something
> with celery in it... (Gumbo)

That you did. LOL! Which reminds me.... must make some gumbo for Dad -
he'll scarf it down too
--
Cheers
Chatty Cathy

Seize the moment. Think of all those women on the 'Titanic' who waved
off the dessert cart.
- Erma Bombeck

On Sun, 6 Jan 2008 16:40:18 +0100, "Giusi" >
wrote:

>
>"ChattyCathy" > ha scritto nel messaggio
...
>> Cabbage....
>>
>> Promised myself I would try some of Dad's 'special cabbage' when he made
>> it, and he made it today. I tried it. I still hate it. :P
>> --
>> Cheers
>> Chatty Cathy
>
>I can't deal with kidneys or parsnips when they are cooking, They smell to
>me like a ****oir. They are OK to eat if you don't go near the cooking.

James Joyce's "Ulysses" makes mention of Leopold Bloom's delight in
''grilled mutton kidneys which gave to his palate a fine tang of
faintly scented urine.'

Boron

Christine Dabney > wrote in
:

> On Sun, 06 Jan 2008 17:41:53 +0200, ChattyCathy
> > wrote:
>
>>Christine Dabney wrote:
>>> On Sun, 06 Jan 2008 17:29:04 +0200, ChattyCathy
>
>>> How did he fix it?
>>
>>I'll try and remember - the smell of the cabbage cooking drove me out
of
>>the kitchen
>
> Should I post one of my favorite dishes with cabbage? I got this one
> from Molly Stevens..from her book All About Braising.
> You might hate it anyway, but I think it is damned good. One of the
> best cabbage dishes I have ever had....
>
> Christine, still trying to get cathy to find some cabbage preparation
> she might like

I take chopped cabbage, sliced onion, grated carrot, garlic and some taco
seasoning... Oh and some cubed pork steak mix/melt in some cubed cream
cheese and make a nice casserole.

I had an adversion to cabbage as a kid. I think it was a hang on of the
smell of over-cooked cabbage in a unliked creepy Aunt's apartment
building hallway. I really hated visiting her, my mom always dragged me
along with her and remember the smell of over-cooked cabbage in the
hallways. Give me a break I was around 5 and she wasn't really an Aunt
just a friend of my mom.

That stopped me for many years (think 25 years) from many good foods,
such as cabbage rolls, kimchi and sourkraut. I almost stopped eating
coleslaw when I became aware it involed cabbage.

Now I eat it with delight... well at least once a month. I cook up a mess
of soups using cabbage mostly because living alone prevents cooking up a
whole head and stored fresh veggies don't do well in my fridge as I
forget to use them and have to throw them out after I find their remains
a week later.

Cooked right there is nothing as tasty as cooked cabbage...the
tenderness, the flavour is great. Over-cooked I still find it nasty
though.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Sun, 06 Jan 2008 18:10:46 +0200, ChattyCathy
> wrote:

>Christine Dabney wrote:
>> On Sun, 06 Jan 2008 17:58:18 +0200, ChattyCathy
>> > wrote:
>>
>>> Christine Dabney wrote:
>>>
>>>> Should I post one of my favorite dishes with cabbage?
>>
>> Will you be able to take a bite of it if you folks make it?
>
>Sure, I'll try it (martyrdom is my middle name) - three bites this time

Okay, you're on.

I won't be able to do it tonight, as I have to do a CEU course for
getting my WA state license...

but soon, I hope.

But ask sky, as to how reliable I am regarding "soon"... she might
not have kind words as to how reliable I am...LOL

Christine

Christine Dabney > wrote in
:

> On Sun, 06 Jan 2008 15:52:19 GMT, hahabogus > wrote:
>
>>Christine Dabney > wrote in
m:
>>
>>> Should I post one of my favorite dishes with cabbage?
>>
>>YES!!!
>
> Hey, you have the book too!!
>
> It's the Worlds Best CAbbage...I think that is the name of it. Try
> it..It is marvelous..in my own unexalted opinion.
>
> Especially with the balsamic vinegar in it...
>
> Christine
>

I is just I wanted to see you actually post a recipe...You always seem to
avoid posting recipes. And I'd have all that bother of finding the
cooknook and then reading it. At least give us a page number.

I do that for you...I might give you the wrong cookbook name but I do
give the right page number.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Christine Dabney" > ha scritto nel messaggio
...
> On Sun, 06 Jan 2008 15:52:19 GMT, hahabogus > wrote:
>
>>Christine Dabney > wrote in
m:
>>
>>> Should I post one of my favorite dishes with cabbage?
>>
>>YES!!!
>
> Hey, you have the book too!!
>
> It's the Worlds Best CAbbage...I think that is the name of it. Try
> it..It is marvelous..in my own unexalted opinion.
>
> Especially with the balsamic vinegar in it...
>
> Christine

I thought of one with cabbage-- pizzoccheri, a mountain dish made with
buckwheat noodles and pounds of butter. It makes me shudder to recall it.
http://tangoitalia.com/cucina/ricette_valtellina.htm
which actually contains 1/3 of the butter in the version I had.
--
http://www.judithgreenwood.com

On Sun, 06 Jan 2008 16:19:11 GMT, hahabogus > wrote:


>
>I is just I wanted to see you actually post a recipe...You always seem to
>avoid posting recipes. And I'd have all that bother of finding the
>cooknook and then reading it. At least give us a page number.

I post them when I don't have to type them out. I really, really,
really, and ad nauseum reallys...hate typing out recipes.

Okay..page number..LOL...
Pages 59-60. Try that....
>
>I do that for you...I might give you the wrong cookbook name but I do
>give the right page number.

ANd sometimes you misrember..as do I....

Oh well...we still get the job done..

Christine, who says PLEASE, don't ask me to copy a recipe if you can
help it!!!

Christine Dabney > wrote in
:

> Okay, you're on.
>
> I won't be able to do it tonight, as I have to do a CEU course for
> getting my WA state license...
>
> but soon, I hope.
>
> But ask sky, as to how reliable I am regarding "soon"... she might
> not have kind words as to how reliable I am...LOL
>
> Christine
>
>

I took me 4 months of nagging to get a recipe from a friend...it wasn't
that she nad a great deal work writting it out...all she had to do was
forward the email she recieved the recipe in...

Dill Pickle Soup

1 large jar of dill pickles, about 2 cups chopped (with little vinegar
is best)Garlic dills are best.
flour for dredging
4 tbsp butter
1 large onion
4 cloves of garlic
8 cups chicken broth
4 cups cubed or shredded potatoes
1 cup shredded carrots
1 cup fresh mushrooms, sliced
Dill ( fresh or dried) about 1 tsp dried
Whipping cream or sour cream

Finely chop onion & garlic. Saute in soup pot with butter til wilted.
Chop pickles into small pieces and coat with flour . Add to pot and
cook
for 5 minutes, stirring. Add chicken broth and stir, scraping bottom
of
pot when flour starts to thicken. Add carrots and potatoes and cook
til
vegetables are tender. Add mushrooms and dill, cooking til mushrooms
are
tender. Salt and pepper to taste.
When serving, add cream or sour cream to bottom of bowl, then add
soup.
Don't add cream/sour cream to soup pot or it will curdle the soup.
Makes
5 litres.


--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

ChattyCathy wrote:
>
>
> > My brain doesn't like many-legged octopuos/squid things. I took a special
> > section on Neapolitan cookery once and the "prize" meal afterward had an
> > antipasto plate covered with these animals, centered by a whole red one that
> > looked like a fat poinsettia. I had to leave until the next course.
>
> <grins> Sorry. I am sure you didn't find it funny at all. I like squid -
> a lot.

Me too. Calamari breaded and deep fried is one of my favourites.

In article >,
ChattyCathy > wrote:

> Cabbage....
>
> Promised myself I would try some of Dad's 'special cabbage' when he made
> it, and he made it today. I tried it. I still hate it. :P

Liver. Bleh!

Dave Smith wrote:
> ChattyCathy wrote:
>>
>>> My brain doesn't like many-legged octopuos/squid things. I took a special
>>> section on Neapolitan cookery once and the "prize" meal afterward had an
>>> antipasto plate covered with these animals, centered by a whole red one that
>>> looked like a fat poinsettia. I had to leave until the next course.
>> <grins> Sorry. I am sure you didn't find it funny at all. I like squid -
>> a lot.
>
> Me too. Calamari breaded and deep fried is one of my favourites.

Also really good is when it is skewered and grilled (really common
street food in Japan) or dried peppered squid is a great snack with beer.

On Jan 6, 8:29*am, ChattyCathy > wrote:
> Cabbage....
>
> Promised myself I would try some of Dad's 'special cabbage' when he made
> it, and he made it today. I tried it. I still hate it. :P
> --
> Cheers
> Chatty Cathy
>
> Seize the moment. Think of all those women on the 'Titanic' who waved
> off the dessert cart.
> * - Erma Bombeck

I hate Spam. It's horrible no matter how it's prepared.

Luann Wolfe

On Jan 6, 9:41*am, ChattyCathy > wrote:
>
>
> I can still think of better ways to get gas (as I think sf pointed out)
>

If you ever visit the USA, http://www.whitecastle.com/_pages/Locate.asp
Order 'em with extra onion. One of the "better ways to get gas."

> --
> Cheers
> Chatty Cathy

--Bryan

On Sun 06 Jan 2008 09:08:02a, Dee.Dee told us...

>
> "Wayne Boatwright" > wrote in message
> .184...
>> On Sun 06 Jan 2008 08:40:18a, Giusi told us...
>>
>>>
>>> "ChattyCathy" > ha scritto nel messaggio
>>> ...
>>>> Cabbage....
>>>>
>>>> Promised myself I would try some of Dad's 'special cabbage' when he
>>>> made it, and he made it today. I tried it. I still hate it. :P --
>>>> Cheers
>>>> Chatty Cathy
>>>
>>> I can't deal with kidneys or parsnips when they are cooking, They
>>> smell to me like a ****oir. They are OK to eat if you don't go near
>>> the cooking.
>>>
>>> My brain doesn't like many-legged octopuos/squid things. I took a
>>> special section on Neapolitan cookery once and the "prize" meal
>>> afterward had an antipasto plate covered with these animals, centered
>>> by a whole red one that looked like a fat poinsettia. I had to leave
>>> until the next course.
>>
>> That's about how I feel, except that I reallly love parsnips.
>>
>> --
>> Wayne Boatwright
>
>
> Kidneys. We tried a few times to cook them for our dog - a big Akita --
> We had to leave the house afterwards, and gagged all the time they
> cooked. We tried boiling them, and we tried microwaving them. Next to
> liver, the most absolutely disgusting thing in the word to me. (We went
> back to chicken parts for the dog.)
>
> Anything mention of the word liver sends my stomach reeling. I watched
> Ina Garten making a liver pate for her darling, .... Up-chuck!
>
> Dee De
>
>
>

I love liver, as long as it's not too rare. In fact, when we went out for
dinner last night, I had grilled liver with onions and bacon. Delicious!

I certainlly agree with your comments about kidney, however.

--
Wayne Boatwright

*******************************************
Date: Sunday, 01(I)/06(VI)/08(MMVIII)
*******************************************
Air conditioned environment - Do not
open Windows.
*******************************************

"Dee.Dee" > wrote in
:

> Kidneys. We tried a few times to cook them for our dog - a
> big Akita -- We had to leave the house afterwards, and gagged
> all the time they cooked. We tried boiling them, and we tried
> microwaving them.

I agree. The thought makes me gag. Not too fond of squid or
octopus.

> Anything mention of the word liver sends my stomach reeling.
> I watched Ina Garten making a liver pate for her darling, ....
> Up-chuck!
>
> Dee De

I do like liver with lots of fried onions and bacon. YUMMY!

"sandi" > wrote in message
news.net...
> "Dee.Dee" > wrote in
> :
>
>> Kidneys. We tried a few times to cook them for our dog - a
>> big Akita -- We had to leave the house afterwards, and gagged
>> all the time they cooked. We tried boiling them, and we tried
>> microwaving them.
>
> I agree. The thought makes me gag. Not too fond of squid or
> octopus.
>
>> Anything mention of the word liver sends my stomach reeling.
>> I watched Ina Garten making a liver pate for her darling, ....
>> Up-chuck!
>>
>> Dee De
>
> I do like liver with lots of fried onions and bacon. YUMMY!
>


Do you have it on Fridays?
Dee Dee

On Sun 06 Jan 2008 11:29:13a, Dee.Dee told us...

>
> "sandi" > wrote in message
> news.net...
>> "Dee.Dee" > wrote in
>> :
>>
>>> Kidneys. We tried a few times to cook them for our dog - a
>>> big Akita -- We had to leave the house afterwards, and gagged
>>> all the time they cooked. We tried boiling them, and we tried
>>> microwaving them.
>>
>> I agree. The thought makes me gag. Not too fond of squid or octopus.
>>
>>> Anything mention of the word liver sends my stomach reeling.
>>> I watched Ina Garten making a liver pate for her darling, ....
>>> Up-chuck!
>>>
>>> Dee De
>>
>> I do like liver with lots of fried onions and bacon. YUMMY!
>>
>
>
> Do you have it on Fridays?
> Dee Dee
>
>
>

No, why?

--
Wayne Boatwright

*******************************************
Date: Sunday, 01(I)/06(VI)/08(MMVIII)
*******************************************
Frogs are my favorite vegetable.
*******************************************

"Wayne Boatwright" > wrote in message
3.184...
> On Sun 06 Jan 2008 11:29:13a, Dee.Dee told us...
>
>>
>> "sandi" > wrote in message
>> news.net...
>>> "Dee.Dee" > wrote in
>>> :
>>>
>>>> Kidneys. We tried a few times to cook them for our dog - a
>>>> big Akita -- We had to leave the house afterwards, and gagged
>>>> all the time they cooked. We tried boiling them, and we tried
>>>> microwaving them.
>>>
>>> I agree. The thought makes me gag. Not too fond of squid or octopus.
>>>
>>>> Anything mention of the word liver sends my stomach reeling.
>>>> I watched Ina Garten making a liver pate for her darling, ....
>>>> Up-chuck!
>>>>
>>>> Dee De
>>>
>>> I do like liver with lots of fried onions and bacon. YUMMY!
>>>
>>
>>
>> Do you have it on Fridays?
>> Dee Dee
>>
>>
>>
>
> No, why?
>
> --
> Wayne Boatwright


I've heard that some have fish on Fridays, for known reasons. But for some
reason, it's been in the back of my mind thathad liver&onions on Friday.
You know - like that's be a good day to have it.
Maybe someone else has heard of that and give me an answer.

Dee Dee

On Sun 06 Jan 2008 12:21:25p, Dee.Dee told us...

>
> "Wayne Boatwright" > wrote in message
> 3.184...
>> On Sun 06 Jan 2008 11:29:13a, Dee.Dee told us...
>>
>>>
>>> "sandi" > wrote in message
>>> news.net...
>>>> "Dee.Dee" > wrote in
>>>> :
>>>>
>>>>> Kidneys. We tried a few times to cook them for our dog - a
>>>>> big Akita -- We had to leave the house afterwards, and gagged
>>>>> all the time they cooked. We tried boiling them, and we tried
>>>>> microwaving them.
>>>>
>>>> I agree. The thought makes me gag. Not too fond of squid or
>>>> octopus.
>>>>
>>>>> Anything mention of the word liver sends my stomach reeling.
>>>>> I watched Ina Garten making a liver pate for her darling, ....
>>>>> Up-chuck!
>>>>>
>>>>> Dee De
>>>>
>>>> I do like liver with lots of fried onions and bacon. YUMMY!
>>>>
>>>
>>>
>>> Do you have it on Fridays?
>>> Dee Dee
>>>
>>>
>>>
>>
>> No, why?
>>
>> --
>> Wayne Boatwright
>
>
> I've heard that some have fish on Fridays, for known reasons. But for
> some reason, it's been in the back of my mind thathad liver&onions on
> Friday. You know - like that's be a good day to have it.
> Maybe someone else has heard of that and give me an answer.
>
> Dee Dee
>
>
>

I'm not familiar with that. I have it whenever the mood strikes, but not
all that often. It's a dish I never prepare at home, as David won't eat
it, and I won't bother for just myself.

--
Wayne Boatwright

*******************************************
Date: Sunday, 01(I)/06(VI)/08(MMVIII)
*******************************************
Useless Invention: Avalanche
prevention goggles.
*******************************************

Sqwertz wrote:
> On Sun, 06 Jan 2008 17:41:53 +0200, ChattyCathy wrote:
>
>> He cooked the chopped up cabbage and some sliced carrots in his pressure
>> cooker (not at the same time); he says the cabbage only needs a
>> minute.... Dunno how long the carrots took.
>
> Cabbage in a pressure cooker? There's an unnecessarily dirtied
> utensil.

I couldn't agree more. (I'm not fond of pressure cookers either).
--
Cheers
Chatty Cathy

Seize the moment. Think of all those women on the 'Titanic' who waved
off the dessert cart.
- Erma Bombeck