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Dressing for Chicken Salad
hahabogus > wrote in message
... [snip] > I've read most of this thread...And I'm still confused... > When dressing for chicken salad...do you need a tie? Alan, Alan, Alan. Yes but a bow-tie would be more appropriate. The Ranger |
Dressing for Chicken Salad
"Melba's Jammin'" schrieb : > 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. STOP JAMMING THIS NG ! Wait, I told that wrong ;-) Cheers, Michael Kuettner |
Dressing for Chicken Salad
"The Ranger" > wrote in
ndwidth: > hahabogus > wrote in message > ... > [snip] >> I've read most of this thread...And I'm still confused... >> When dressing for chicken salad...do you need a tie? > > Alan, Alan, Alan. Yes but a bow-tie would be more appropriate. > > The Ranger > > > A bow-tie hmmmm...isn't that more applicable for Pasta salad? -- The house of the burning beet-Alan |
Dressing for Chicken Salad- mayo
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. Since it's not actually cheese, you're on safe ground. ;) I'm actually eating bunches of the stuff now, on my gout diet. My only real complaint is how much salt they add to it. Steve |
Dressing for Chicken Salad- mayo
Janet Wilder > wrote:
>blake murphy wrote: >> On Sun, 29 Jun 2008 21:02:32 -0500, Janet Wilder >>> 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. What about gazpacho? It's pretty much the adult version of V-8. From there, you can progress to gin gazpacho (don't knock it if you haven't tried it!), and then it's a short step to a gin mary. But a bloody mary, with vodka, still tastes wrong to me. Steve |
Dressing for Chicken Salad- mayo
Steve Pope wrote:
> 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. > > Since it's not actually cheese, you're on safe ground. ;) It's not cheese???? Since when? |
Dressing for Chicken Salad- mayo
Janet Wilder wrote:
> 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. > I do like heating V8 juice up and by adding fresh cut vegetables and a pinch of oregano, I've got a nice fast soup. |
Dressing for Chicken Salad- mayo
Dave Smith > wrote:
>Steve Pope wrote: >> 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. >> Since it's not actually cheese, you're on safe ground. ;) >It's not cheese???? >Since when? No culture, no fermentation, no aging, nothing that makes it true cheese as opposed to a fresh dairy product. Steve |
Dressing for Chicken Salad- mayo
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Dressing for Chicken Salad- mayo
Steve Pope wrote:
> > What about gazpacho? It's pretty much the adult version of > V-8. From there, you can progress to gin gazpacho (don't > knock it if you haven't tried it!), and then it's a short step > to a gin mary. > > But a bloody mary, with vodka, still tastes wrong to me. Don't much care for gazpacho or gin, but if someone gave me a bowl full loaded with vodka or even better tequila, I might change my mind. Janet, sipping on a margarita while the tequila lime chicken marinates. -- Janet Wilder Bad spelling. Bad punctuation Good Friends. Good Life |
Dressing for Chicken Salad- mayo
Goomba wrote:
>> > I do like heating V8 juice up and by adding fresh cut vegetables and a > pinch of oregano, I've got a nice fast soup. I use V8 as the base for the sauce on stuffed cabbage. My mom used tomato juice, so that's how I made it. One day I had no tomato juice but some V8 in the pantry so I tried it and it was wonderful. -- Janet Wilder Bad spelling. Bad punctuation Good Friends. Good Life |
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. I think I was not clear about what Gedney's is producing as vs. your own home preserving. By now I forget whether I was differentiating. -- Jean B. |
Dressing for Chicken Salad
Melba's Jammin' wrote:
> 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. No need. This is an imperfect way of communicating at time. -- Jean B. |
Dressing for Chicken Salad- mayo
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> > Ewwww. I'm going to try to forget that all-too-appropriate picture. -- Jean B. |
Dressing for Chicken Salad- mayo
Janet Wilder wrote:
> 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. > Okay. That's weird. (Just kidding.) -- Jean B. |
Dressing for Chicken Salad- mayo
Jean B. wrote:
> 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> >> > Ewwww. I'm going to try to forget that all-too-appropriate picture. > So you don't wanna hear that gray matter oozes out of heads looking not too dissimilar to cottage cheese, huh? |
Dressing for Chicken Salad- mayo
Goomba wrote:
> Jean B. wrote: >> 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> >>> >> Ewwww. I'm going to try to forget that all-too-appropriate picture. >> > > So you don't wanna hear that gray matter oozes out of heads looking not > too dissimilar to cottage cheese, huh? Oh damn. I'm sorry. I forgot this was a cooking group and y'all don't have the tolerance for this stuff as some of us do? seriously- I'm sorry I posted the above. My husband is on a kick of buying those dual chamber containers of cottage cheese on one side and some sort of fruit sludge on the other. He takes one for a snack or in his lunch almost every day lately. |
Dressing for Chicken Salad- mayo
Steve Pope wrote:
> Dave Smith > wrote: > > >Steve Pope wrote: > > >> 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. > > >> Since it's not actually cheese, you're on safe ground. ;) > > >It's not cheese???? > >Since when? > > No culture, no fermentation, no aging, nothing that makes > it true cheese as opposed to a fresh dairy product. It is a fresh cheese. |
Dressing for Chicken Salad- mayo
On Mon 30 Jun 2008 06:03:01a, Jean B. told us...
> 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. > Could have been. The recipe came from my father's mother who would have been making it down on the farm during WWII. -- Wayne Boatwright ------------------------------------------- Monday, 06(VI)/30(XXX)/08(MMVIII) ------------------------------------------- ------------------------------------------- Every program is part of some other program, and rarely fits. ------------------------------------------- |
Dressing for Chicken Salad- mayo
On Mon 30 Jun 2008 11:35:21a, Janet Wilder told us...
> 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 > Thanks, Janet. That recipe looks very tasty, and I do like fennel. However, not what my mom made. She wouldn't have known a fennel bulb from a tulip bulb. :-) I think hers must have had a bit of sugar it it as well. I know it had celery, a small amount of onion, and possible some green pepper. Of course, all reduced to a juice. -- Wayne Boatwright ------------------------------------------- Monday, 06(VI)/30(XXX)/08(MMVIII) ------------------------------------------- ------------------------------------------- Jean-Luc Picard and Mister Clean: Separated at birth? ------------------------------------------- |
Dressing for Chicken Salad- mayo
On Mon 30 Jun 2008 11:22:38a, Joseph Littleshoes told us...
> 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..... > Yep, if I make a my own variation of a Bloody Mary, I use V-8, along with celery salt, Tobasco Sauce, Worcestershire Sauce, and fresh horseradish. Very spicy. -- Wayne Boatwright ------------------------------------------- Monday, 06(VI)/30(XXX)/08(MMVIII) ------------------------------------------- ------------------------------------------- Useless Invention: Anklet wris****ches for contortionists. ------------------------------------------- |
Dressing for Chicken Salad- mayo
On Mon 30 Jun 2008 11:28:28a, kilikini told us...
> 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 That reminds me of college. At one pub we used to frequent, we always order pitchers of "tomato beer". -- Wayne Boatwright ------------------------------------------- Monday, 06(VI)/30(XXX)/08(MMVIII) ------------------------------------------- ------------------------------------------- Useless Invention: Anklet wris****ches for contortionists. ------------------------------------------- |
Dressing for Chicken Salad- mayo
On Mon 30 Jun 2008 11:36:30a, Janet Wilder told us...
> 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. > Reminds me of something that happened at a luncheon with a co-worker many years ago. We went out to a large group lunch, and she had said that she liked the taste of a bloody mary but did not like any booze in it. I told her to order a Virgin Mary when the waitress came around. By the time the waitress got to our side of the table, my friend had gotten quite tongue- tied in the midst of a conversation, and spouted out, "I'll have a Bloody Virgin!" -- Wayne Boatwright ------------------------------------------- Monday, 06(VI)/30(XXX)/08(MMVIII) ------------------------------------------- ------------------------------------------- The shortest distance between two points usually has a bridge out. ------------------------------------------- |
Dressing for Chicken Salad- mayo
On Mon 30 Jun 2008 03:37:15p, Janet Wilder told us...
> Goomba wrote: > >>> >> I do like heating V8 juice up and by adding fresh cut vegetables and a >> pinch of oregano, I've got a nice fast soup. > > I use V8 as the base for the sauce on stuffed cabbage. My mom used > tomato juice, so that's how I made it. One day I had no tomato juice but > some V8 in the pantry so I tried it and it was wonderful. I use V8 juice and <gasp> a can of tomato soup. I don't think the soup contributes much in flavor, but it changes the texture of the sauce. -- Wayne Boatwright ------------------------------------------- Monday, 06(VI)/30(XXX)/08(MMVIII) ------------------------------------------- ------------------------------------------- The shortest distance between two points usually has a bridge out. ------------------------------------------- |
Dressing for Chicken Salad- mayo
On Mon 30 Jun 2008 11:31:20a, Janet Wilder told us...
> 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> > Ugh! <shivers> -- Wayne Boatwright ------------------------------------------- Monday, 06(VI)/30(XXX)/08(MMVIII) ------------------------------------------- ------------------------------------------- Nobody's ugly after 2 a.m. ------------------------------------------- |
Dressing for Chicken Salad- mayo
On Mon 30 Jun 2008 02:57:28p, Steve Pope told us...
> 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. > > Since it's not actually cheese, you're on safe ground. ;) > > I'm actually eating bunches of the stuff now, on my gout diet. > My only real complaint is how much salt they add to it. > > Steve It's the beginning of cheese, to say the least. Virtually all cheese has an early stage where it is in the form of curds. Cottage cheese *is* curds. -- Wayne Boatwright ------------------------------------------- Monday, 06(VI)/30(XXX)/08(MMVIII) ------------------------------------------- ------------------------------------------- Nobody's ugly after 2 a.m. ------------------------------------------- |
Dressing for Chicken Salad- mayo
On Mon 30 Jun 2008 05:08:21p, Goomba told us...
> Jean B. wrote: >> 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> >>> >> Ewwww. I'm going to try to forget that all-too-appropriate picture. >> > > So you don't wanna hear that gray matter oozes out of heads looking not > too dissimilar to cottage cheese, huh? > I could have lived the rest of my life with total ignorance of that little fact. :-) -- Wayne Boatwright ------------------------------------------- Monday, 06(VI)/30(XXX)/08(MMVIII) ------------------------------------------- ------------------------------------------- Nobody's ugly after 2 a.m. ------------------------------------------- |
Dressing for Chicken Salad- mayo
On Mon 30 Jun 2008 11:31:54a, Janet Wilder told us...
> 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. > I prefer them raw, too, but don't mind them too much if only cooked until still crisp. -- Wayne Boatwright ------------------------------------------- Monday, 06(VI)/30(XXX)/08(MMVIII) ------------------------------------------- ------------------------------------------- Nobody's ugly after 2 a.m. ------------------------------------------- |
Dressing for Chicken Salad
In article >,
Melba's Jammin' > wrote: > If you ever see it, give it a try--they make an excellent > product and their State Fair line is especially good, I think. Oh, shoot, I thought I'd scored. I have some State Fair corn dogs in the freezer but they're Sara Lee. I grew up on Del Monte pickles. I haven't seen any in the supermarkets that I frequent for a long time. Their mini-dills and dill pickle relish are a taste I miss. leo |
Dressing for Chicken Salad- mayo
Goomba wrote:
> Jean B. wrote: >> 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> >>> >> Ewwww. I'm going to try to forget that all-too-appropriate picture. >> > > So you don't wanna hear that gray matter oozes out of heads looking not > too dissimilar to cottage cheese, huh? Noooo, but at least cottage cheese isn't gray (if gray matter is, indeed, gray). -- Jean B. |
Dressing for Chicken Salad- mayo
Janet Wilder > wrote:
>Steve Pope wrote: >> What about gazpacho? It's pretty much the adult version of >> V-8. From there, you can progress to gin gazpacho (don't >> knock it if you haven't tried it!), and then it's a short step >> to a gin mary. >> But a bloody mary, with vodka, still tastes wrong to me. >Don't much care for gazpacho or gin, but if someone gave me a bowl full >loaded with vodka or even better tequila, I might change my mind. I've heard of tequila in gazpacho. In fact that may be more popular than gin gazpachos. Steve |
Dressing for Chicken Salad- mayo
On Mon, 30 Jun 2008 14:28:28 -0400, "kilikini"
> wrote: >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 > Amen sistah koko -- There is no love more sincere than the love of food. George Bernard Shaw www.kokoscorner.typepad.com updated 6/25 |
Dressing for Chicken Salad- mayo
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Dressing for Chicken Salad- mayo
sf :)> wrote:
>On Mon, 30 Jun 2008 21:57:28 +0000 (UTC), [cottage cheese] >>I'm actually eating bunches of the stuff now, on my gout diet. >>My only real complaint is how much salt they add to it. >Why don't you buy unsalted cottage cheese? Haven't found organic, unsalted nonfat cottage cheese yet. Steve |
Dressing for Chicken Salad- mayo
On Tue, 1 Jul 2008 16:51:46 +0000 (UTC), (Steve
Pope) wrote: >sf :)> wrote: > >>On Mon, 30 Jun 2008 21:57:28 +0000 (UTC), > >[cottage cheese] > >>>I'm actually eating bunches of the stuff now, on my gout diet. >>>My only real complaint is how much salt they add to it. > >>Why don't you buy unsalted cottage cheese? > >Haven't found organic, unsalted nonfat cottage cheese yet. > picky, picky, picky. :) -- 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
sf :)> wrote:
>On Tue, 1 Jul 2008 16:51:46 +0000 (UTC), (Steve >Pope) wrote: >>sf :)> wrote: >>>Why don't you buy unsalted cottage cheese? >>Haven't found organic, unsalted nonfat cottage cheese yet. >picky, picky, picky. :) Yeah, yeah, I know. ;) S. |
Dressing for Chicken Salad
On Mon, 30 Jun 2008 11:38:24 -0500, Melba's Jammin'
> wrote: >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 o.k. i'll still keep my eye out at whole foods or other hurdy-turdy locations. your pal, blake ** Posted from http://www.teranews.com ** |
Dressing for Chicken Salad- mayo
On Mon, 30 Jun 2008 13:13:27 -0500, 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 the first time i saw a man make a bloody mary with gin, i was almost shocked, though some say that's how it started out. your pal, blake ** Posted from http://www.teranews.com ** |
Dressing for Chicken Salad- mayo
On Tue, 01 Jul 2008 00:53:07 GMT, Wayne Boatwright
> wrote: >On Mon 30 Jun 2008 11:22:38a, Joseph Littleshoes told us... > >> 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..... >> > >Yep, if I make a my own variation of a Bloody Mary, I use V-8, along with >celery salt, Tobasco Sauce, Worcestershire Sauce, and fresh horseradish. >Very spicy. maybe we should have a mary-off. your pal, blake ** Posted from http://www.teranews.com ** |
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