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

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

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

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 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

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

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 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)

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 16:15:11 GMT, hahabogus > wrote:

>
>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.

If heat has been introduced to cabbage, it's over cooked.

--
See return address to reply by email
remove the smiley face first

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.
*******************************************

On Sun, 06 Jan 2008 15:52:20 GMT, Wayne Boatwright
> wrote:

>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.

Why pressure cook cabbage and carrots? Sounds like instant mush to
me.

--
See return address to reply by email
remove the smiley face first

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

Bobo Bonobo® wrote:
> 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."

My son and I stopped off at White Castle on the way home from flyball
practice. We went in to eat and made sure to order a few extra sliders
to share with the dogs. I meant to make them wait until we got home but
the minute they smelled the burgers they started drooling so profusely
that I took pity on them and let them eat in the van.

On Jan 6, 4:09 pm, Kathleen > wrote:
> Bobo Bonobo® wrote:
> > 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."
>
> My son and I stopped off at White Castle on the way home from flyball
> practice. We went in to eat and made sure to order a few extra sliders
> to share with the dogs. I meant to make them wait until we got home but
> the minute they smelled the burgers they started drooling so profusely
> that I took pity on them and let them eat in the van.

Did your dogs produce White Castle farts?

--Bryan

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

"ChattyCathy" schrieb :
> 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).

I've got the ideal cabbage recipe for you.
---------------------------------------
Cathys's Cabbage :

Cabbage
1 steak
salt, pepper

Puree the cabbage. Gently stir it into the toilet.
Flush.
Now go and grill the steak. Add salt and pepper to taste.
----------------------------------------

Cheers,

Michael Kuettner

Michael Kuettner wrote:

> I've got the ideal cabbage recipe for you.
> ---------------------------------------
> Cathys's Cabbage :
>
> Cabbage
> 1 steak
> salt, pepper
>
> Puree the cabbage. Gently stir it into the toilet.
> Flush.
> Now go and grill the steak. Add salt and pepper to taste.
> ----------------------------------------

ROFLMAO!

Now that's a cabbage recipe I could try

--
Cheers
Chatty Cathy

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

"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 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.
*******************************************

"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

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.
*******************************************

On Jan 6, 10:15*am, Wayne Boatwright > wrote:
> On Sun 06 Jan 2008 09:08:02a, Dee.Dee told us...
>
>
>
>
>
>
>
> > "Wayne Boatwright" > wrote in message
> 3.184...
> >> 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. * * * * * * *
> *******************************************- Hide quoted text -
>
> - Show quoted text -

I like liver pate, and I will eat liver under duress, but I will not
buy or cook it myself. I feel pretty much the same about all organ
meats. I'm not THAT much of an omnivore!

Not crazy about eating anything with tentacles.

Polenta--I've tried it, honest. I just don't see the charm.

Melissa

"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

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

"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

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.

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.

"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

On Sun, 6 Jan 2008 10:54:43 -0500, "Nancy Young" >
wrote:

>
>"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.
>
The legs are the best part of fried calamari! They are tiny squid,
and yes... it's like popping a crunchy flower into your mouth.

--
See return address to reply by email
remove the smiley face first

<sf> wrote

> On Sun, 6 Jan 2008 10:54:43 -0500, "Nancy Young" >
> wrote:

>>"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.
>>
> The legs are the best part of fried calamari! They are tiny squid,
> and yes... it's like popping a crunchy flower into your mouth.

Oddly enough, by saying the legs are the best part makes
me think, yuck, what are the other parts.

nancy

On Sun, 6 Jan 2008 16:08:55 -0500, "Nancy Young" >
wrote:

>
><sf> wrote
>
>> On Sun, 6 Jan 2008 10:54:43 -0500, "Nancy Young" >
>> wrote:
>
>>>"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.
>>>
>> The legs are the best part of fried calamari! They are tiny squid,
>> and yes... it's like popping a crunchy flower into your mouth.
>
>Oddly enough, by saying the legs are the best part makes
>me think, yuck, what are the other parts.
>
the other part is the body. It's sliced into rounds about an inch in
diameter and 1/4 inch wide. They are fine, but they aren't crunchy
like the legs. You have a whole bunch of rings and a few crunchy
legs. I often order just the appetizer plate of calamari (it's huge)
which I split with hubby who orders a hamburger. When one of us say's
let's go to Joe's for surf & turf, that's what we're planning to eat.
LOL

--
See return address to reply by email
remove the smiley face first

On Sun, 6 Jan 2008 10:54:43 -0500, "Nancy Young" >
wrote:
>
>"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.
>
I can see how octopus could be off putting. But I really like it. I
had octopus carpaccio last month, in fact. The little suckers were
great -- crunchy and tender at the same time somehow. Of course I
like most things to eat.

Now, that Korean shad roe soup I tried back in '99 still haunts me
with its foul, vaguely metallic taste and strange toughness. Chewy
fish eggs, who knew? I couldn't eat it.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

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

On Sun, 06 Jan 2008 11:12:30 -0500, Boron Elgar
> wrote:

>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

victor dug up the exact quote for me (a favorite) back in 2001:

"Mr. Leopold Bloom ate with relish the inner organs of beasts and
fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast
heart, liver slices fried with crustcrumbs, fried hencod's roes. Most
of all he liked grilled mutton kidneys which gave to his palate a fine
tang of faintly scented urine."

the most easily understood part of the book. i like this also:

–I’m giving you two lumps each, he said. But, I say, Mulligan, you do
make strong tea, don’t you?

Buck Mulligan, hewing thick slices from the loaf, said in an old
woman’s wheedling voice:

–When I makes tea I makes tea, as old mother Grogan said. And when I
makes water I makes water.

–By Jove, it is tea, Haines said.

Buck Mulligan went on hewing and wheedling:

–SO I DO, MRS CAHILL, says she. BEGOB, MA’AM, says Mrs Cahill, GOD
SEND YOU DON’T MAKE THEM IN THE ONE POT.

your pal,
molly

In article 1>,
"Michael \"Dog3\"" > wrote:

> I just can't do haggis. I can't seem to get past the thought of what it
> is. I've tasted it and hated it but I don't know if that is because of
> how revolting I think it is or the actual taste.

Mmm, yummy.

Think of how many people refuse haggis who cheerfully wolf down
fast-food burgers. At least haggis is honest about what it is.

Miche

--
Electricians do it in three phases

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

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