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Dressing for Chicken Salad- mayo
On Sun 29 Jun 2008 09:05:49p, bolivar told us...
> > "Janet Wilder" > wrote in message > ... >> Wayne Boatwright wrote: >>> >>> Aversions can be strange. I have an aversion to drinking milk in the >>> entire range of skim to whole milk, yet I enjoy whole milk eaten on >>> cereal, and I certainly use it in cooking an baking. Having said >>> that, I actually prefer cream on cereal over milk. >>> >>> OTOH, I absolutely love buttermilk for drinking as well as in recipes. >> When I was a small child I had an aversion to both ketchup and >> mayonnaise. My dad would mix the two together and call it "Russian >> Dressing" and that I liked. Still do, but I put a little sweet pickle >> relish and a drop of lemon juice in it now. >> >> I love fresh tomato. I love cooked tomato. I like ketchup on my burgers >> and mixed with horseradish for cold shrimp. I love tomato sauce. I >> cannot abide tomato juice. That's really, really weird, dontcha think? >> >> -- >> Janet Wilder > > I fit into this kind of weirdness. I like corn as anything from grits > to fresh on the cob, *except* corn oil. Anything cooked in corn oil has > a weird taste to me. Doesn't make sense. > > Boli I think there's a lot of food weirdness. Another good example is liking a particular food either cooked *or* raw, but not both. -- Wayne Boatwright ------------------------------------------- Sunday, 06(VI)/29(XXIX)/08(MMVIII) ------------------------------------------- ------------------------------------------- 'Wheel of Morality, turn turn turn....' -- Wakko ------------------------------------------- |
Dressing for Chicken Salad- mayo
bolivar wrote:
> I fit into this kind of weirdness. I like corn as anything from grits to > fresh on the cob, *except* corn oil. Anything cooked in corn oil has a > weird taste to me. Doesn't make sense. > > Boli Which oil do you prefer? |
Dressing for Chicken Salad- mayo
"Goomba" > wrote in message ... > bolivar wrote: > >> I fit into this kind of weirdness. I like corn as anything from grits to >> fresh on the cob, *except* corn oil. Anything cooked in corn oil has a >> weird taste to me. Doesn't make sense. >> >> Boli > > Which oil do you prefer? For sauteeing, general pan use - Duke's Peanut Oil. After all, Suffolk is just down the road, and their old radio station was WLPM (World's Largest Peanut Market). :) Duke's is made by the same people who make Duke'd mayonnaise, the CF Sauer Spice Co., here in Richmond. Boli |
Dressing for Chicken Salad
On Sun, 29 Jun 2008 21:58:22 -0400, "Jean B." > wrote:
>Billy wrote: >> On Sun, 29 Jun 2008 18:34:50 -0400, "Jean B." > wrote: >> >>>> Nonsense. <grin> I'd be happy to send you my price list as long as you >>>> understand that shipping cost is a bitch. >> >> Did I smell "spam" in the air? VBG..... > >Spam does not apply to Barb, as any long-timer knows. It was typo. He meant to say JAM, not Spam. ;) watching your back, billy -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
Dressing for Chicken Salad- mayo
Janet Wilder wrote:
> Wayne Boatwright wrote: >> On Sun 29 Jun 2008 06:15:39p, Julia Altshuler told us... >> >>> Wayne Boatwright wrote: >>>> I can certainly understand that since it was, for whatever reason, an >>>> issue from early childhood. I don't know what causes it, but we all >>>> seem to have some food averesions since birth. Even though I have >>>> always liked mayonnaise, I do remember not liking larger amounts of it >>>> when I was a child, though I liked the flavor. >>> >>> One of my food aversions, one I never grew out of, was to mayonnaise. I >>> suppose I've grown out of it a little as I can now stand small >>> amounts of it if it's on something in a restaurant, but I never buy >>> it or use it >>> myself. >>> >>> >>> It occurs to me that most food aversions are to things that are >>> unusual to young eater, slimy, strongly flavored or green. >>> Mayonnaise doesn't go into any of those categories. I wonder why >>> mayonnaise is a common food aversion then. It's common in North >>> America and Europe, the same texture as a milk shake, mild, and white. >> >> Aversions can be strange. I have an aversion to drinking milk in the >> entire range of skim to whole milk, yet I enjoy whole milk eaten on >> cereal, and I certainly use it in cooking an baking. Having said >> that, I actually prefer cream on cereal over milk. >> >> OTOH, I absolutely love buttermilk for drinking as well as in recipes. > When I was a small child I had an aversion to both ketchup and > mayonnaise. My dad would mix the two together and call it "Russian > Dressing" and that I liked. Still do, but I put a little sweet pickle > relish and a drop of lemon juice in it now. > > I love fresh tomato. I love cooked tomato. I like ketchup on my burgers > and mixed with horseradish for cold shrimp. I love tomato sauce. I > cannot abide tomato juice. That's really, really weird, dontcha think? > Not really. Tomato juice tastes kind-of... flat. (I don't have an equal dislike of V-8 though.) -- Jean B. |
Dressing for Chicken Salad- mayo
On Mon 30 Jun 2008 05:35:41a, Jean B. told us...
> Janet Wilder wrote: >> Wayne Boatwright wrote: >>> On Sun 29 Jun 2008 06:15:39p, Julia Altshuler told us... >>> >>>> Wayne Boatwright wrote: >>>>> I can certainly understand that since it was, for whatever reason, an >>>>> issue from early childhood. I don't know what causes it, but we all >>>>> seem to have some food averesions since birth. Even though I have >>>>> always liked mayonnaise, I do remember not liking larger amounts of it >>>>> when I was a child, though I liked the flavor. >>>> >>>> One of my food aversions, one I never grew out of, was to mayonnaise. I >>>> suppose I've grown out of it a little as I can now stand small >>>> amounts of it if it's on something in a restaurant, but I never buy >>>> it or use it >>>> myself. >>>> >>>> >>>> It occurs to me that most food aversions are to things that are >>>> unusual to young eater, slimy, strongly flavored or green. >>>> Mayonnaise doesn't go into any of those categories. I wonder why >>>> mayonnaise is a common food aversion then. It's common in North >>>> America and Europe, the same texture as a milk shake, mild, and white. >>> >>> Aversions can be strange. I have an aversion to drinking milk in the >>> entire range of skim to whole milk, yet I enjoy whole milk eaten on >>> cereal, and I certainly use it in cooking an baking. Having said >>> that, I actually prefer cream on cereal over milk. >>> >>> OTOH, I absolutely love buttermilk for drinking as well as in recipes. >> When I was a small child I had an aversion to both ketchup and >> mayonnaise. My dad would mix the two together and call it "Russian >> Dressing" and that I liked. Still do, but I put a little sweet pickle >> relish and a drop of lemon juice in it now. >> >> I love fresh tomato. I love cooked tomato. I like ketchup on my burgers >> and mixed with horseradish for cold shrimp. I love tomato sauce. I >> cannot abide tomato juice. That's really, really weird, dontcha think? >> > Not really. Tomato juice tastes kind-of... flat. (I don't have > an equal dislike of V-8 though.) > I don't like tomato juice, but I very much like V-8, expecially the "spicy" version. What I would really like to know how to make is the tomato juice cocktail that my parents made every year from the tomatoes grown in the their garden. They would can many quarts of it each summer. It had a very special taste, and it's one of the few recipes that I failed to get from my mother. I'm not sure it was every actually written down. -- Wayne Boatwright ------------------------------------------- Monday, 06(VI)/30(XXX)/08(MMVIII) ------------------------------------------- ------------------------------------------- Each snowflake is different - collect the whole set... ------------------------------------------- |
Dressing for Chicken Salad
|
Dressing for Chicken Salad- mayo
Wayne Boatwright wrote:
> On Mon 30 Jun 2008 05:35:41a, Jean B. told us... > >> Janet Wilder wrote: >>> Wayne Boatwright wrote: >>>> On Sun 29 Jun 2008 06:15:39p, Julia Altshuler told us... >>>> >>>>> Wayne Boatwright wrote: >>>>>> I can certainly understand that since it was, for whatever reason, an >>>>>> issue from early childhood. I don't know what causes it, but we all >>>>>> seem to have some food averesions since birth. Even though I have >>>>>> always liked mayonnaise, I do remember not liking larger amounts of > it >>>>>> when I was a child, though I liked the flavor. >>>>> One of my food aversions, one I never grew out of, was to mayonnaise. > I >>>>> suppose I've grown out of it a little as I can now stand small >>>>> amounts of it if it's on something in a restaurant, but I never buy >>>>> it or use it >>>>> myself. >>>>> >>>>> >>>>> It occurs to me that most food aversions are to things that are >>>>> unusual to young eater, slimy, strongly flavored or green. >>>>> Mayonnaise doesn't go into any of those categories. I wonder why >>>>> mayonnaise is a common food aversion then. It's common in North >>>>> America and Europe, the same texture as a milk shake, mild, and white. >>>> Aversions can be strange. I have an aversion to drinking milk in the >>>> entire range of skim to whole milk, yet I enjoy whole milk eaten on >>>> cereal, and I certainly use it in cooking an baking. Having said >>>> that, I actually prefer cream on cereal over milk. >>>> >>>> OTOH, I absolutely love buttermilk for drinking as well as in recipes. >>> When I was a small child I had an aversion to both ketchup and >>> mayonnaise. My dad would mix the two together and call it "Russian >>> Dressing" and that I liked. Still do, but I put a little sweet pickle >>> relish and a drop of lemon juice in it now. >>> >>> I love fresh tomato. I love cooked tomato. I like ketchup on my burgers >>> and mixed with horseradish for cold shrimp. I love tomato sauce. I >>> cannot abide tomato juice. That's really, really weird, dontcha think? >>> >> Not really. Tomato juice tastes kind-of... flat. (I don't have >> an equal dislike of V-8 though.) >> > > I don't like tomato juice, but I very much like V-8, expecially the > "spicy" version. > > What I would really like to know how to make is the tomato juice cocktail > that my parents made every year from the tomatoes grown in the their > garden. They would can many quarts of it each summer. It had a very > special taste, and it's one of the few recipes that I failed to get from my > mother. I'm not sure it was every actually written down. > Hmmm. When I am next organizing my pamphlets... That sounds like something that might have been in a WWII-era publication. -- Jean B. |
Dressing for Chicken Salad
In article >,
"Jean B." > wrote: > I'm sure it is. If I get desperate enough... Hmmm. RFC-driven > sales... I don't suppose your line is sold anywhere in > Massachusetts. (You do still have some products made by Gedneys > [sp?]?) The Gedney folks distribute their State Fair Award Winning Recipes line of pickles and jams outside this region through mybrandsinc.com; there's a link to it on the Gedney site, http://www.gedneypickle.com; my cherry jam is on page 5 of the My Brands site. "RFC-driven sales"? My "line"? LOL! -- -Barb, Mother Superior, HOSSSPoJ Huffy and Bubbles Do France: http://www.jamlady.eboard.com |
Dressing for Chicken Salad
In article >,
Billy <Hereiam@hotmaildotcom> wrote: > On Sun, 29 Jun 2008 18:34:50 -0400, "Jean B." > wrote: > > >> Nonsense. <grin> I'd be happy to send you my price list as long as you > >> understand that shipping cost is a bitch. > > Did I smell "spam" in the air? VBG..... VBG? Are you sure? Spam? How so? Jean remarked she "doesn't have access" to the stuff I make. I replied with information about she could have such access. I didn't initiate anything but a description of the dressing I put on Friday night's chicken salad. -- -Barb, Mother Superior, HOSSSPoJ Huffy and Bubbles Do France: http://www.jamlady.eboard.com |
Dressing for Chicken Salad
In article >,
"Jean B." > wrote: > Billy wrote: > > On Sun, 29 Jun 2008 18:34:50 -0400, "Jean B." > wrote: > > > >>> Nonsense. <grin> I'd be happy to send you my price list as long as you > >>> understand that shipping cost is a bitch. > > > > Did I smell "spam" in the air? VBG..... > > Spam does not apply to Barb, as any long-timer knows. ?? -- -Barb, Mother Superior, HOSSSPoJ Huffy and Bubbles Do France: http://www.jamlady.eboard.com |
Dressing for Chicken Salad
In article >,
hahabogus > wrote: > Melba's Jammin' > wrote in news:barbschaller- > : > > > In article >, > > Billy <Hereiam@hotmaildotcom> wrote: > > > >> On Sun, 29 Jun 2008 11:32:54 -0500, Melba's Jammin' > >> > wrote: > >> > >> >> lemon apricot jam. > >> > >> Wouldn't that be great of grilled pork chops??.....sound outstanding > >> to me. > > Cherry chipotle relish would be better. > > > > Cherry Chipotle Relish (recipe snipped) > > > > Source: Barb Schaller, original recipe, posted again to r.f.cooking > > 6/29/2008 > > Al's Peach Chipotle Glaze (recipe particulars snipped) > A great idea...use differing jams... That sounds really good. I don't know but I'd omit the nutmeg, though. I could do that with raspberry jam but not strawberry; I'll wonder how my plum jelly would go with the chipotles. Hmmmm. I'm thinking, I'm thinking. -- -Barb, Mother Superior, HOSSSPoJ Huffy and Bubbles Do France: http://www.jamlady.eboard.com |
Melba Salad
"Melba's Jammin'" > ha scritto nel messaggio
How convenient to find you here when I was going to ping you. I saw an interesting Austrian jam at the market this morning. Black cherry and toasted almonds. Then I figured to add my own peach basil and orange rosemary in case you don't already do those (they both have an indiscernible amt of chili in them) because I have decided not to do jams this year but only pickles. -- http://www.judithgreenwood.com |
Dressing for Chicken Salad
On Mon, 30 Jun 2008 09:10:18 -0500, Melba's Jammin'
> wrote: >In article >, > "Jean B." > wrote: > >> I'm sure it is. If I get desperate enough... Hmmm. RFC-driven >> sales... I don't suppose your line is sold anywhere in >> Massachusetts. (You do still have some products made by Gedneys >> [sp?]?) > >The Gedney folks distribute their State Fair Award Winning Recipes line >of pickles and jams outside this region through mybrandsinc.com; there's >a link to it on the Gedney site, http://www.gedneypickle.com; my cherry >jam is on page 5 of the My Brands site. "RFC-driven sales"? My >"line"? LOL! i was hoping the site had a store locator to see if the products are sold near me, but i couldn't find one. am i just inept? your pal, blake ** Posted from http://www.teranews.com ** |
Dressing for Chicken Salad
Melba's Jammin' > wrote in news:barbschaller-
: > That sounds really good. I don't know but I'd omit the nutmeg, though. > I could do that with raspberry jam but not strawberry; I'll wonder how > my plum jelly would go with the chipotles. Hmmmm. I'm thinking, I'm > thinking. > It needs the nutmeg or all spice or something... -- The house of the burning beet-Alan |
Dressing for Chicken Salad
Christine Dabney > wrote in
: > On Sun, 29 Jun 2008 11:17:43 -0700, sf <.> wrote: > > >>I don't know how you guys can tell one mayo from another. I can >>barely tell mayo from miracle whip. > > <Gasp!> > > And you call yourself a foodie?!! ;) > > Christine, running away from sf > Telling the difference is as easy as reading the jar. -- The house of the burning beet-Alan |
Dressing for Chicken Salad
In article >,
blake murphy > wrote: > On Mon, 30 Jun 2008 09:10:18 -0500, Melba's Jammin' > > wrote: > >The Gedney folks distribute their State Fair Award Winning Recipes line > >of pickles and jams outside this region through mybrandsinc.com; there's > >a link to it on the Gedney site, http://www.gedneypickle.com; my cherry > >jam is on page 5 of the My Brands site. > > i was hoping the site had a store locator to see if the products are > sold near me, but i couldn't find one. am i just inept? > > your pal, > blake > ** Posted from http://www.teranews.com ** You are not inept. In fact, Sweetums, you are one of the most ept people I know. <grin>. Gedney is a regional producer, although I just heard they are expanding their markets for some stuff. They're doing some packing for DelMonte, I think. Pickles, likely, if DelMonte sells pickles. The mybrandsinc site is how they're currently handling sales other than in local markets, I think. I'm not privy to their plans. Long time ago, someone here said they found my Peach Raspberry Preserves in an Albertson's in OK City. That was some kind of fluke. Someone said they found Gedney stuff in a dollar store in California. That doesn't surprise me; they've been known to sell to that category of retailer when they need to offload excess inventory of a product they've discontinued. If you ever see it, give it a try--they make an excellent product and their State Fair line is especially good, I think. They actually *do* use the recipes of some blue ribbon winners, adapting them to FDA standards for commercial production. Maxine Wagner's dill pickles tasted just like my family's recipe. -Barb, Mother Superior, HOSSSPoJ Huffy and Bubbles Do France: http://www.jamlady.eboard.com |
Dressing for Chicken Salad
Melba's Jammin' wrote:
> In article >, > "Jean B." > wrote: > >> I'm sure it is. If I get desperate enough... Hmmm. RFC-driven >> sales... I don't suppose your line is sold anywhere in >> Massachusetts. (You do still have some products made by Gedneys >> [sp?]?) > > The Gedney folks distribute their State Fair Award Winning Recipes line > of pickles and jams outside this region through mybrandsinc.com; there's > a link to it on the Gedney site, http://www.gedneypickle.com; my cherry > jam is on page 5 of the My Brands site. "RFC-driven sales"? My > "line"? LOL! Well, *I* think of it as your line (of preserves). Thanks for the url. -- Jean B. |
Dressing for Chicken Salad
Melba's Jammin' wrote:
> In article >, > "Jean B." > wrote: > >> Billy wrote: >>> On Sun, 29 Jun 2008 18:34:50 -0400, "Jean B." > wrote: >>> >>>>> Nonsense. <grin> I'd be happy to send you my price list as long as you >>>>> understand that shipping cost is a bitch. >>> Did I smell "spam" in the air? VBG..... >> Spam does not apply to Barb, as any long-timer knows. > > ?? I am just saying you don't spam.... For those of you who don't know, I have actually been here for a LONG time, rfc having been my first group ca 1994. I just haven't posted much for several years. -- Jean B. |
Dressing for Chicken Salad
blake murphy wrote:
> On Mon, 30 Jun 2008 09:10:18 -0500, Melba's Jammin' > > wrote: > >> In article >, >> "Jean B." > wrote: >> >>> I'm sure it is. If I get desperate enough... Hmmm. RFC-driven >>> sales... I don't suppose your line is sold anywhere in >>> Massachusetts. (You do still have some products made by Gedneys >>> [sp?]?) >> The Gedney folks distribute their State Fair Award Winning Recipes line >> of pickles and jams outside this region through mybrandsinc.com; there's >> a link to it on the Gedney site, http://www.gedneypickle.com; my cherry >> jam is on page 5 of the My Brands site. "RFC-driven sales"? My >> "line"? LOL! > > i was hoping the site had a store locator to see if the products are > sold near me, but i couldn't find one. am i just inept? > > your pal, > blake > ** Posted from http://www.teranews.com ** I hoped that too--but then I may very well be inept. -- Jean B. |
Melba Salad
In article >,
"Giusi" > wrote: > "Melba's Jammin'" > ha scritto nel messaggio > > How convenient to find you here when I was going to ping you. > > I saw an interesting Austrian jam at the market this morning. Black cherry > and toasted almonds. Yum. When I could get cherries, I made some Cherry Amaretto jam with slivered toasted almonds. > Then I figured to add my own peach basil and orange > rosemary in case you don't already do those (they both have an indiscernible > amt of chili in them) because I have decided not to do jams this year but > only pickles. The orange rosemary sounds interesting. Chili peppers, eh? What kind? Is it destined to be a bread spread or a condiment? On Friday I made a batch of Rhubarb Orange Jam with Crystallized Ginger. Great stuff. -- -Barb, Mother Superior, HOSSSPoJ Huffy and Bubbles Do France: http://www.jamlady.eboard.com |
Dressing for Chicken Salad- mayo
On Sun, 29 Jun 2008 21:02:32 -0500, Janet Wilder
> wrote: > >I love fresh tomato. I love cooked tomato. I like ketchup on my burgers >and mixed with horseradish for cold shrimp. I love tomato sauce. I >cannot abide tomato juice. That's really, really weird, dontcha think? when you're a kid, tomato juice just seems an odd thing to drink. then you grow up and put vodka in it. your pal, blake ** Posted from http://www.teranews.com ** |
Dressing for Chicken Salad
In article >,
"Jean B." > wrote: > Melba's Jammin' wrote: > > In article >, > > "Jean B." > wrote: > > > >> I'm sure it is. If I get desperate enough... Hmmm. RFC-driven > >> sales... I don't suppose your line is sold anywhere in > >> Massachusetts. (You do still have some products made by Gedneys > >> [sp?]?) > > > > The Gedney folks distribute their State Fair Award Winning Recipes line > > of pickles and jams outside this region through mybrandsinc.com; there's > > a link to it on the Gedney site, http://www.gedneypickle.com; my cherry > > jam is on page 5 of the My Brands site. "RFC-driven sales"? My > > "line"? LOL! > > Well, *I* think of it as your line (of preserves). Thanks for the > url. Think again. *My* recipes are two items in *their* line of State Fair Award Winning Recipe (that's what the lid says) pickles and preserves. I don't manufacture what they sell. You're welcome. -- -Barb, Mother Superior, HOSSSPoJ Huffy and Bubbles Do France: http://www.jamlady.eboard.com |
Dressing for Chicken Salad
In article >,
"Jean B." > wrote: > Melba's Jammin' wrote: > > In article >, > > "Jean B." > wrote: > > > >> Billy wrote: > >>> On Sun, 29 Jun 2008 18:34:50 -0400, "Jean B." > wrote: > >>> > >>>>> Nonsense. <grin> I'd be happy to send you my price list as long as > >>>>> you > >>>>> understand that shipping cost is a bitch. > >>> Did I smell "spam" in the air? VBG..... > >> Spam does not apply to Barb, as any long-timer knows. > > > > ?? > > I am just saying you don't spam.... > > For those of you who don't know, I have actually been here for a > LONG time, rfc having been my first group ca 1994. I just haven't > posted much for several years. Then I misunderstood what you wrote. Please accept my apology. -- -Barb, Mother Superior, HOSSSPoJ Huffy and Bubbles Do France: http://www.jamlady.eboard.com |
Dressing for Chicken Salad
Melba's Jammin' wrote:
> In article >, > "Jean B." > wrote: > >> Melba's Jammin' wrote: >>> In article >, >>> "Jean B." > wrote: >>> >>>> I'm sure it is. If I get desperate enough... Hmmm. RFC-driven >>>> sales... I don't suppose your line is sold anywhere in >>>> Massachusetts. (You do still have some products made by Gedneys >>>> [sp?]?) >>> The Gedney folks distribute their State Fair Award Winning Recipes line >>> of pickles and jams outside this region through mybrandsinc.com; there's >>> a link to it on the Gedney site, http://www.gedneypickle.com; my cherry >>> jam is on page 5 of the My Brands site. "RFC-driven sales"? My >>> "line"? LOL! >> Well, *I* think of it as your line (of preserves). Thanks for the >> url. > > Think again. > *My* recipes are two items in *their* line of State Fair Award Winning > Recipe (that's what the lid says) pickles and preserves. I don't > manufacture what they sell. > You're welcome. There's a bridge in Berkeley that we pass every so often. I call it "Guy's bridge" because Guy (my partner) was on the waterfront commission that got that bridge built, so that pedestrians and people in wheelchairs and riding bicycles could reach that section of waterfront, which had previously only been reachable by car. I will always call it "Guy's bridge", even though I'm well aware that though he had a hand in making it possible, he didn't build the bridge. My point being that your friends are gonna grandiose ya whether you like it or not, so you might as well enjoy the ride. Serene, who doesn't care that "grandiose" isn't really a verb -- "I think I have an umami receptor that has developed sentience." -- Stef |
Dressing for Chicken Salad- mayo
On Mon, 30 Jun 2008 13:28:01 -0400, blake murphy
> wrote: >On Sun, 29 Jun 2008 21:02:32 -0500, Janet Wilder > wrote: >> >>I love fresh tomato. I love cooked tomato. I like ketchup on my burgers >>and mixed with horseradish for cold shrimp. I love tomato sauce. I >>cannot abide tomato juice. That's really, really weird, dontcha think? > >when you're a kid, tomato juice just seems an odd thing to drink. >then you grow up and put vodka in it. I like tomato juice as a kid. I still do, but I prefer it with gin and a celery stalk. A few olives are a good thing too. Lou |
Dressing for Chicken Salad- mayo
Lou Decruss wrote:
> On Mon, 30 Jun 2008 13:28:01 -0400, blake murphy > > wrote: > > >>On Sun, 29 Jun 2008 21:02:32 -0500, Janet Wilder > wrote: >> >>>I love fresh tomato. I love cooked tomato. I like ketchup on my burgers >>>and mixed with horseradish for cold shrimp. I love tomato sauce. I >>>cannot abide tomato juice. That's really, really weird, dontcha think? >> >>when you're a kid, tomato juice just seems an odd thing to drink. >>then you grow up and put vodka in it. > > > I like tomato juice as a kid. I still do, but I prefer it with gin > and a celery stalk. A few olives are a good thing too. > > Lou Toss in a bit of horseradish and..... -- Joseph Littleshoes "The two main political parties ruled alternately as if by tacit agreement. Politically they were practically indistinguishable (one perhaps a shade more liberal) but in both camps supporters were more swayed by personalities than by issues. Both parties were heavily dependent on the large industrial conglomerates. Corruption was widespread, the conglomerates dictated economic policy, and with few outstanding exceptions, politicians' reputations were low." |
Dressing for Chicken Salad- mayo
blake murphy wrote:
> > when you're a kid, tomato juice just seems an odd thing to drink. > then you grow up and put vodka in it. > Or beer. kili |
Dressing for Chicken Salad- mayo
Wayne Boatwright wrote:
> On Sun 29 Jun 2008 07:02:32p, Janet Wilder told us... >> I love fresh tomato. I love cooked tomato. I like ketchup on my burgers >> and mixed with horseradish for cold shrimp. I love tomato sauce. I >> cannot abide tomato juice. That's really, really weird, dontcha think? > > Not really, Janet. The "same" food product in different forms takes on > different flavors and textures. On its own, I can barely abide cottage > cheese, yet I do like most milk products in one way or another. > I love just about any kind of cheese except cottage cheese. I don't think it's as much the taste of it that I don't like. I think it's more the texture. It could also be that I had a couple of babies that produced great gobs of it, mostly dropping it on my shoulder <vbg> -- Janet Wilder Bad spelling. Bad punctuation Good Friends. Good Life |
Dressing for Chicken Salad- mayo
Wayne Boatwright wrote:
> On Sun 29 Jun 2008 09:05:49p, bolivar told us... > >> "Janet Wilder" > wrote in message >> ... >>> Wayne Boatwright wrote: >>>> Aversions can be strange. I have an aversion to drinking milk in the >>>> entire range of skim to whole milk, yet I enjoy whole milk eaten on >>>> cereal, and I certainly use it in cooking an baking. Having said >>>> that, I actually prefer cream on cereal over milk. >>>> >>>> OTOH, I absolutely love buttermilk for drinking as well as in recipes. >>> When I was a small child I had an aversion to both ketchup and >>> mayonnaise. My dad would mix the two together and call it "Russian >>> Dressing" and that I liked. Still do, but I put a little sweet pickle >>> relish and a drop of lemon juice in it now. >>> >>> I love fresh tomato. I love cooked tomato. I like ketchup on my burgers >>> and mixed with horseradish for cold shrimp. I love tomato sauce. I >>> cannot abide tomato juice. That's really, really weird, dontcha think? >>> >>> -- >>> Janet Wilder >> I fit into this kind of weirdness. I like corn as anything from grits >> to fresh on the cob, *except* corn oil. Anything cooked in corn oil has >> a weird taste to me. Doesn't make sense. >> >> Boli > > I think there's a lot of food weirdness. Another good example is liking a > particular food either cooked *or* raw, but not both. > > > I love raw carrots. Can't stand them cooked. -- Janet Wilder Bad spelling. Bad punctuation Good Friends. Good Life |
Dressing for Chicken Salad- mayo
blake murphy wrote:
> > When you're a kid, tomato juice just seems an odd thing to drink. > then you grow up and put vodka in it. > Vodka and celery seed, garlic, tobasco, worcestershire sauce, perhaps a touch of soy sauce (popular in Hawaii), freshly ground black pepper and serve it with a tall celery stalk. :~) kili |
Dressing for Chicken Salad- mayo
Jean B. wrote:
> Janet Wilder wrote: >> I love fresh tomato. I love cooked tomato. I like ketchup on my >> burgers and mixed with horseradish for cold shrimp. I love tomato >> sauce. I cannot abide tomato juice. That's really, really weird, >> dontcha think? >> > Not really. Tomato juice tastes kind-of... flat. (I don't have an > equal dislike of V-8 though.) > I do. -- Janet Wilder Bad spelling. Bad punctuation Good Friends. Good Life |
Dressing for Chicken Salad- mayo
Wayne Boatwright wrote:
> What I would really like to know how to make is the tomato juice cocktail > that my parents made every year from the tomatoes grown in the their > garden. They would can many quarts of it each summer. It had a very > special taste, and it's one of the few recipes that I failed to get from my > mother. I'm not sure it was every actually written down. > Here ya go! http://tinyurl.com/454zef -- Janet Wilder Bad spelling. Bad punctuation Good Friends. Good Life |
Dressing for Chicken Salad- mayo
blake murphy wrote:
> On Sun, 29 Jun 2008 21:02:32 -0500, Janet Wilder > > wrote: >> I love fresh tomato. I love cooked tomato. I like ketchup on my burgers >> and mixed with horseradish for cold shrimp. I love tomato sauce. I >> cannot abide tomato juice. That's really, really weird, dontcha think? > > when you're a kid, tomato juice just seems an odd thing to drink. > then you grow up and put vodka in it. LOL! I don't like bloody mary's either. -- Janet Wilder Bad spelling. Bad punctuation Good Friends. Good Life |
Dressing for Chicken Salad- mayo
On Mon, 30 Jun 2008 11:22:38 -0700, Joseph Littleshoes
> wrote: >Lou Decruss wrote: > >> On Mon, 30 Jun 2008 13:28:01 -0400, blake murphy >> > wrote: >> >> >>>On Sun, 29 Jun 2008 21:02:32 -0500, Janet Wilder > wrote: >>> >>>>I love fresh tomato. I love cooked tomato. I like ketchup on my burgers >>>>and mixed with horseradish for cold shrimp. I love tomato sauce. I >>>>cannot abide tomato juice. That's really, really weird, dontcha think? >>> >>>when you're a kid, tomato juice just seems an odd thing to drink. >>>then you grow up and put vodka in it. >> >> >> I like tomato juice as a kid. I still do, but I prefer it with gin >> and a celery stalk. A few olives are a good thing too. >> >> Lou > >Toss in a bit of horseradish and..... Ya. I know. I just didn't feel like typing. <g> Lou |
Dressing for Chicken Salad- mayo
On Mon, 30 Jun 2008 13:31:20 -0500, Janet Wilder
> wrote: >I love just about any kind of cheese except cottage cheese. I don't >think it's as much the taste of it that I don't like. I think it's more >the texture. It could also be that I had a couple of babies that >produced great gobs of it, mostly dropping it on my shoulder <vbg> It's probably a texture thing. I like fine curd cottage cheese, but not the large curd. I don't even like to look at it. -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
Melba Salad
"Melba's Jammin'" > ha > "Giusi"
> wrote: >> How convenient to find you here when I was going to ping you. >> >> I saw an interesting Austrian jam at the market this morning. Black >> cherry >> and toasted almonds. > > Yum. When I could get cherries, I made some Cherry Amaretto jam with > slivered toasted almonds. > >> Then I figured to add my own peach basil and orange >> rosemary in case you don't already do those (they both have an >> indiscernible >> amt of chili in them) because I have decided not to do jams this year but >> only pickles. > > The orange rosemary sounds interesting. Chili peppers, eh? What kind? > Is it destined to be a bread spread or a condiment? On Friday I made a > batch of Rhubarb Orange Jam with Crystallized Ginger. Great stuff. > > -- > -Barb, Mother Superior, Chili peppers here tend to be generic without too much flavor other than hot. just cook one or two broken ones in the jam then remove them. I do this so far only when making mostarda or a jam with herbs. You can't tell it's there, but you can tell if it's left out. |
Dressing for Chicken Salad- mayo
Lou Decruss wrote:
> On Mon, 30 Jun 2008 11:22:38 -0700, Joseph Littleshoes > > wrote: > > >>Lou Decruss wrote: >> >> >>>On Mon, 30 Jun 2008 13:28:01 -0400, blake murphy > wrote: >>> >>> >>> >>>>On Sun, 29 Jun 2008 21:02:32 -0500, Janet Wilder > wrote: >>>> >>>> >>>>>I love fresh tomato. I love cooked tomato. I like ketchup on my burgers >>>>>and mixed with horseradish for cold shrimp. I love tomato sauce. I >>>>>cannot abide tomato juice. That's really, really weird, dontcha think? >>>> >>>>when you're a kid, tomato juice just seems an odd thing to drink. >>>>then you grow up and put vodka in it. >>> >>> >>>I like tomato juice as a kid. I still do, but I prefer it with gin >>>and a celery stalk. A few olives are a good thing too. >>> >>>Lou >> >>Toss in a bit of horseradish and..... > > > Ya. I know. I just didn't feel like typing. <g> > > Lou > Freshly grated or prepared? the local tavern that makes it that way wont say. -- JL -- Joseph Littleshoes "The two main political parties ruled alternately as if by tacit agreement. Politically they were practically indistinguishable (one perhaps a shade more liberal) but in both camps supporters were more swayed by personalities than by issues. Both parties were heavily dependent on the large industrial conglomerates. Corruption was widespread, the conglomerates dictated economic policy, and with few outstanding exceptions, politicians' reputations were low." |
Dressing for Chicken Salad
Melba's Jammin' > wrote in
: > In article >, > "Jean B." > wrote: > >> Melba's Jammin' wrote: >> > In article >, >> > "Jean B." > wrote: >> > >> >> Billy wrote: >> >>> On Sun, 29 Jun 2008 18:34:50 -0400, "Jean B." > >> >>> wrote: >> >>> >> >>>>> Nonsense. <grin> I'd be happy to send you my price list as >> >>>>> long as you >> >>>>> understand that shipping cost is a bitch. >> >>> Did I smell "spam" in the air? VBG..... >> >> Spam does not apply to Barb, as any long-timer knows. >> > >> > ?? >> >> I am just saying you don't spam.... >> >> For those of you who don't know, I have actually been here for a >> LONG time, rfc having been my first group ca 1994. I just haven't >> posted much for several years. > > Then I misunderstood what you wrote. Please accept my apology. I've read most of this thread...And I'm still confused....When dressing for chicken salad...do you need a tie? -- The house of the burning beet-Alan |
Dressing for Chicken Salad- mayo
On Mon, 30 Jun 2008 12:30:11 -0700, Joseph Littleshoes
> wrote: >>>Toss in a bit of horseradish and..... >> >> >> Ya. I know. I just didn't feel like typing. <g> >> >> Lou >> >Freshly grated or prepared? the local tavern that makes it that way wont >say. I've only used fresh grated a few times and not for bloody mary's. I've always used the refrigerated prepared. Lou |
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