Please post your "gee, I never would have thought of that" substitutions
in the kitchen. You get extra points if it's a straight 1-to-1
substitution.

Mine was nothing great - I had frozen TJ's potato pancakes in the
freezer since the winter and I couldn't bear to throw them away, and I
had leftover Sloppy Joe, so I had Sloppy Joe on potato pancakes instead
of the usual hamburger or sandwich rolls - tasted different but was a
pleasant change, actually. I'd do it again.

-S-

On Aug 25, 1:38*pm, "Steve Freides" > wrote:
> Please post your "gee, I never would have thought of that" substitutions
> in the kitchen. *You get extra points if it's a straight 1-to-1
> substitution.
>
> Mine was nothing great - I had frozen TJ's potato pancakes in the
> freezer since the winter and I couldn't bear to throw them away, and I
> had leftover Sloppy Joe, so I had Sloppy Joe on potato pancakes instead
> of the usual hamburger or sandwich rolls - tasted different but was a
> pleasant change, actually. *I'd do it again.
>
> -S-

We had leftover black beans and some hamburger from tacos the other
night. I mixed them together, added some quacamole, some more diced
onions, and some oyster crackers. Mixed the whole mess up and had an
off the wall chili. Oh yeah...a big glop of cottage cheese in the
middle. Sure beat eating with Andy.

"Steve Freides" > wrote in message
...
> Please post your "gee, I never would have thought of that" substitutions
> in the kitchen. You get extra points if it's a straight 1-to-1
> substitution.
>
> Mine was nothing great - I had frozen TJ's potato pancakes in the freezer
> since the winter and I couldn't bear to throw them away, and I had
> leftover Sloppy Joe, so I had Sloppy Joe on potato pancakes instead of the
> usual hamburger or sandwich rolls - tasted different but was a pleasant
> change, actually. I'd do it again.

I could not make really good gluten free biscuits. The end result was
always waaay too sweet and the texture was off. So I served sausage gravy
over baked potatoes.

"Chemo the Clown" > wrote in message
...
On Aug 25, 1:38 pm, "Steve Freides" > wrote:
> Please post your "gee, I never would have thought of that" substitutions
> in the kitchen. You get extra points if it's a straight 1-to-1
> substitution.
>
> Mine was nothing great - I had frozen TJ's potato pancakes in the
> freezer since the winter and I couldn't bear to throw them away, and I
> had leftover Sloppy Joe, so I had Sloppy Joe on potato pancakes instead
> of the usual hamburger or sandwich rolls - tasted different but was a
> pleasant change, actually. I'd do it again.
>
> -S-

We had leftover black beans and some hamburger from tacos the other
night. I mixed them together, added some quacamole, some more diced
onions, and some oyster crackers. Mixed the whole mess up and had an
off the wall chili. Oh yeah...a big glop of cottage cheese in the
middle. Sure beat eating with Andy.

Actually I think Andy would eat that!

On Aug 25, 2:03*pm, "Julie Bove" > wrote:
> "Chemo the Clown" > wrote in ...
> On Aug 25, 1:38 pm, "Steve Freides" > wrote:
>
> > Please post your "gee, I never would have thought of that" substitutions
> > in the kitchen. You get extra points if it's a straight 1-to-1
> > substitution.
>
> > Mine was nothing great - I had frozen TJ's potato pancakes in the
> > freezer since the winter and I couldn't bear to throw them away, and I
> > had leftover Sloppy Joe, so I had Sloppy Joe on potato pancakes instead
> > of the usual hamburger or sandwich rolls - tasted different but was a
> > pleasant change, actually. I'd do it again.
>
> > -S-
>
> We had leftover black beans and some hamburger from tacos the other
> night. I mixed them together, added some quacamole, some more diced
> onions, and some oyster crackers. Mixed the whole mess up and had an
> off the wall chili. Oh yeah...a big glop of cottage cheese in the
> middle. Sure beat eating with Andy.
>
> Actually I think Andy would eat that!

Hey...I hoid dat!

Julie Bove wrote:
> "Steve Freides" > wrote in message
> ...
>> Please post your "gee, I never would have thought of that"
>> substitutions in the kitchen. You get extra points if it's a
>> straight 1-to-1 substitution.
>>
>> Mine was nothing great - I had frozen TJ's potato pancakes in the
>> freezer since the winter and I couldn't bear to throw them away, and
>> I had leftover Sloppy Joe, so I had Sloppy Joe on potato pancakes
>> instead of the usual hamburger or sandwich rolls - tasted different
>> but was a pleasant change, actually. I'd do it again.
>
> I could not make really good gluten free biscuits. The end result was
> always waaay too sweet and the texture was off. So I served sausage
> gravy over baked potatoes.

Similar to mine - potatoes sub for baked goods.

-S-

"Sqwertz" > wrote in message
...
> On Thu, 25 Aug 2011 16:38:50 -0400, Steve Freides wrote:
>
>> Please post your "gee, I never would have thought of that" substitutions
>> in the kitchen. You get extra points if it's a straight 1-to-1
>> substitution.
>
> Drink 24 ounces of vodka instead of 24 ounces of water.
>
> Heck, they're practically the same word in Russia (Voda/Vodka).
>
> -sw

I substitute boiled potatoes for baked ones. Of course a lot depends on the
potato, found some lovely Gold ones this week. They are easier to eat and
we can pile on top whatever seems good at the moment or is available. No
broccoli. Polly

On Aug 25, 1:38*pm, "Steve Freides" > wrote:
> Please post your "gee, I never would have thought of that" substitutions
> in the kitchen. *You get extra points if it's a straight 1-to-1
> substitution.
>
> Mine was nothing great - I had frozen TJ's potato pancakes in the
> freezer since the winter and I couldn't bear to throw them away, and I
> had leftover Sloppy Joe, so I had Sloppy Joe on potato pancakes instead
> of the usual hamburger or sandwich rolls - tasted different but was a
> pleasant change, actually. *I'd do it again.
>
> -S-

Once when I was making chicken marsala, I thought I had some marsala
in the pantry and I didn't. So I used red wine with a bit of brown
sugar and it worked exceptionally well.

ImStillMags wrote:
> On Aug 25, 1:38 pm, "Steve Freides" > wrote:
>> Please post your "gee, I never would have thought of that"
>> substitutions in the kitchen. You get extra points if it's a
>> straight 1-to-1 substitution.
>>
>> Mine was nothing great - I had frozen TJ's potato pancakes in the
>> freezer since the winter and I couldn't bear to throw them away, and
>> I had leftover Sloppy Joe, so I had Sloppy Joe on potato pancakes
>> instead of the usual hamburger or sandwich rolls - tasted different
>> but was a pleasant change, actually. I'd do it again.
>>
>> -S-
>
> Once when I was making chicken marsala, I thought I had some marsala
> in the pantry and I didn't. So I used red wine with a bit of brown
> sugar and it worked exceptionally well.

Not 1 to 1, but creative nonetheless - that's a good one in my book, and
something to remember.

-S-

In article >,
"Steve Freides" > wrote:

> Please post your "gee, I never would have thought of that" substitutions
> in the kitchen. You get extra points if it's a straight 1-to-1
> substitution.

If small quantities are called for in a recipe, I regularly use catsup
instead of tomato paste (which I almost never have on hand).

Isaac

Ranée at Arabian Knits > wrote:

> "Steve Freides" > wrote:

>> (I wouldn't know a chard stem, or a chard, if you hit me over the head
>> with one.)

>We see them at the grocery store as well as farmers' markets and
>loads of people grow them. They are beet greens that have been selected
>for having more green than beet. Very tasty, and worked quite nicely as
>cooked celery.

When I cook chard, I discard the stem if it is larger than
diminutive. I think this is what many cooks do-- I don't recall
seeing much for stems when I am served chard in a restaurant.


Steve

On Thu, 25 Aug 2011 21:36:38 -0400, "Steve Freides" >
wrote:

> (I wouldn't know a chard stem, or a chard, if you hit me over the head
> with one.)
>
Chard isn't exactly like spinach, but it's close enough to use as a
substitute.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 25 Aug 2011 20:45:19 -0700, Ranée at Arabian Knits
> wrote:

> They are beet greens that have been selected
> for having more green than beet. Very tasty, and worked quite nicely as
> cooked celery.

I hate it when people compare chard to beet greens because I love beet
greens and AFAIC, there is no comparison.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

sf > wrote:

>I hate it when people compare chard to beet greens because I love beet
>greens and AFAIC, there is no comparison.

Other than the fact that they're identical....


S.

On Fri, 26 Aug 2011 05:24:25 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> >I hate it when people compare chard to beet greens because I love beet
> >greens and AFAIC, there is no comparison.
>
> Other than the fact that they're identical....
>
We can argue all night about that. They are not. My grandfather tried
to fool me about that when I was a kid and I didn't go for it either
(he didn't tell me about the substitution before I ate it).

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 25 Aug 2011 21:17:37 -0700, isw > wrote:

> In article >,
> "Steve Freides" > wrote:
>
> > Please post your "gee, I never would have thought of that" substitutions
> > in the kitchen. You get extra points if it's a straight 1-to-1
> > substitution.
>
> If small quantities are called for in a recipe, I regularly use catsup
> instead of tomato paste (which I almost never have on hand).
>
Agreed! If all you need is a tablespoon of "tomato" catsup
substitutes just fine and sometimes better.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 25 Aug 2011 23:52:21 -0700, Ranée at Arabian Knits
> wrote:

> Well, they _are_ beet greens. Beta vulgaris. Beets and chard. Same
> species, genus, family, the whole thing.

My point is that they do NOT taste the same. Never have, never will.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"Steve Pope" > ha scritto nel messaggio

> When I cook chard, I discard the stem if it is larger than
> diminutive. I think this is what many cooks do-- I don't recall
> seeing much for stems when I am served chard in a restaurant.

Oh Steve! No! There are two different chards (bietole) and one has stems
of an inch or more in width. If you discarded that you'd waste 2/3 of your
purchase. I think most restaurants use a very juvenile chard, but I prefer
the stronger flavor of the grownups.

Pricing for different types of projects can range vastly depending upon the business structure and the length of time the business has been operating. The business can be a design studio, freelance or consultant, or a print shop franchise like Kinko's and have years of experience or be newly established in the industry.

On Thu, 25 Aug 2011 23:52:21 -0700, Ranée at Arabian Knits
> wrote:

>In article >,
> sf > wrote:
>
>> On Thu, 25 Aug 2011 20:45:19 -0700, Ranée at Arabian Knits
>> > wrote:
>>
>> > They are beet greens that have been selected
>> > for having more green than beet. Very tasty, and worked quite nicely as
>> > cooked celery.
>>
>> I hate it when people compare chard to beet greens because I love beet
>> greens and AFAIC, there is no comparison.
>
> Well, they _are_ beet greens. Beta vulgaris. Beets and chard. Same
>species, genus, family, the whole thing.
>

Except that Chard is Beta cicla.

Jim

On Fri, 26 Aug 2011 10:31:49 +0200, "Giusi" >
wrote:

>
>"Steve Pope" > ha scritto nel messaggio
>
>> When I cook chard, I discard the stem if it is larger than
>> diminutive. I think this is what many cooks do-- I don't recall
>> seeing much for stems when I am served chard in a restaurant.
>
>Oh Steve! No! There are two different chards (bietole) and one has stems
>of an inch or more in width. If you discarded that you'd waste 2/3 of your
>purchase. I think most restaurants use a very juvenile chard, but I prefer
>the stronger flavor of the grownups.
>

I'm with you. I'll start sauteing the stem early - and essentially
'garnish' the stems with those wimpy greens at the end.

Jim

On Fri, 26 Aug 2011 05:24:25 +0000 (UTC),
(Steve Pope) wrote:

>sf > wrote:
>
>>I hate it when people compare chard to beet greens because I love beet
>>greens and AFAIC, there is no comparison.
>
>Other than the fact that they're identical....
>

No more identical than Atlantic Giant Pumpkins and Butternut Squash.

I prefer chard to beet greens myself. It is milder, sweeter, and
less fibrous. YMM[ust]V

Jim

On Thu, 25 Aug 2011 22:15:35 -0700, sf > wrote:

>On Thu, 25 Aug 2011 21:36:38 -0400, "Steve Freides" >
>wrote:
>
>> (I wouldn't know a chard stem, or a chard, if you hit me over the head
>> with one.)
>>
>Chard isn't exactly like spinach, but it's close enough to use as a
>substitute.

I never have made that substitution-- But yesterday my wife asked for
some spinach soup and I put it off as we don't have any spinach in the
house. After I started something else I thought of the chard
in the garden that needs picking. It is chard soup tonight!
[there will be no trying to fool her as the chard is rainbow chard so
it is mostly tinged with yellow and red]

Jim

Jim Elbrecht > wrote:

>On Fri, 26 Aug 2011 05:24:25 +0000 (UTC),

>(Steve Pope) wrote:

>>sf > wrote:

>>>I hate it when people compare chard to beet greens because I love beet
>>>greens and AFAIC, there is no comparison.

>>Other than the fact that they're identical....

>No more identical than Atlantic Giant Pumpkins and Butternut Squash.

I disagree. In addition to being the same species (as are the
two squashes you mention), beet greens as sold at retail fall
in the middle of the range of what might be sold as chard.
If you buy six different chards, from baby chard to full-grown,
varying from tender to not so tender, and then you buy some
beet greens you will probably be able to pick one of the six
chards that is absolutely indistinguishable from the beet greens.

They're the same thing. Identical. Same variety in other words.
Or to put it another way, the variation among chards is greater
than the variation between beet greens and chard.

Whereas pumpkins and butternuts are very clearly different varieties
that could not be confused even though they are cospecific.



Steve

Giusi > wrote:

>"Steve Pope" > ha scritto nel messaggio

>> When I cook chard, I discard the stem if it is larger than
>> diminutive. I think this is what many cooks do-- I don't recall
>> seeing much for stems when I am served chard in a restaurant.

>Oh Steve! No! There are two different chards (bietole) and one has stems
>of an inch or more in width. If you discarded that you'd waste 2/3 of your
>purchase. I think most restaurants use a very juvenile chard, but I prefer
>the stronger flavor of the grownups.

Thanks, I will try this next time.

For the most part I do consider baby chard the best, if it is sauteed
and then served immediately, within seconds. And restaurants do
use it, but even under optimal restaurant conditions by the time
you eat it, it is in a state of decline.


Steve

On Aug 26, 2:03*am, sf > wrote:
> On Thu, 25 Aug 2011 21:17:37 -0700, isw > wrote:
> > In article >,
> > *"Steve Freides" > wrote:
>
> > > Please post your "gee, I never would have thought of that" substitutions
> > > in the kitchen. *You get extra points if it's a straight 1-to-1
> > > substitution.
>
> > If small quantities are called for in a recipe, I regularly use catsup
> > instead of tomato paste (which I almost never have on hand).
>
> Agreed! *If all you need is a tablespoon of "tomato" catsup
> substitutes just fine and sometimes better.
>
> --
> I take life with a grain of salt, a slice of lemon and a shot of tequila

When I open a can of tomato paste, I put what's left over in a small
ice tray and freeze it. When the cubes are hard, they go into a zip-
lock baggie. That way, I have a dollop whenever I need one. I usually
get the 6-oz (double size) cans because I know there won't be any
waste.

Jerry
--
Engineering is the art of making what you want from things you can get.

On Fri, 26 Aug 2011 04:18:18 +0000 (UTC),
(Steve Pope) wrote:

>Ranée at Arabian Knits > wrote:
>
>> "Steve Freides" > wrote:
>
>>> (I wouldn't know a chard stem, or a chard, if you hit me over the head
>>> with one.)
>
>>We see them at the grocery store as well as farmers' markets and
>>loads of people grow them. They are beet greens that have been selected
>>for having more green than beet. Very tasty, and worked quite nicely as
>>cooked celery.
>
>When I cook chard, I discard the stem if it is larger than
>diminutive. I think this is what many cooks do-- I don't recall
>seeing much for stems when I am served chard in a restaurant.
>
>
>Steve
Cut the stems in 1 1/2 inch pieces. Dice some bacon and fry until
crisp. Remove bacon, add chard pieces and some diced onion if you
wish. Saute until almost tender, add chard leaves, toss and cover
until leaves are done. Add bacon, toss and serve. Oh, salt and
pepper and garlic in there somewhere too. No recipe, just do. The
thing is you need to cook the stems first. Anything you can do with
spinach you can do with chard.
Janet US

On Fri, 26 Aug 2011 10:50:09 -0700, Ranée at Arabian Knits
> wrote:

> In article >,
> Jim Elbrecht > wrote:
>
> > On Thu, 25 Aug 2011 23:52:21 -0700, Ranée at Arabian Knits
> > > wrote:
> >
> > >In article >,
> > > sf > wrote:
> > >
> > >> On Thu, 25 Aug 2011 20:45:19 -0700, Ranée at Arabian Knits
> > >> > wrote:
> > >>
> > >> > They are beet greens that have been selected
> > >> > for having more green than beet. Very tasty, and worked quite nicely as
> > >> > cooked celery.
> > >>
> > >> I hate it when people compare chard to beet greens because I love beet
> > >> greens and AFAIC, there is no comparison.
> > >
> > > Well, they _are_ beet greens. Beta vulgaris. Beets and chard. Same
> > >species, genus, family, the whole thing.
> > >
> >
> > Except that Chard is Beta cicla.
>
> Not any I've grown or seen in seed catalogues. No, there is exactly
> one variant, which is commonly called perpetual spinach that is a beta
> Cicla. All the rest, rhubarb, fordhook, silverbeet, rainbow, vulcan,
> neon, all of them are beta Vulgaris.
>
Why bother to differentiate then, just call them beta Vulgaris and eat
them all together.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 26 Aug 2011 07:38:12 -0400, Jim Elbrecht >
wrote:

> It is chard soup tonight!
> [there will be no trying to fool her as the chard is rainbow chard so
> it is mostly tinged with yellow and red]

Rainbow chard is pretty darned yummy so the soup will be fine.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Aug 26, 12:17*am, isw > wrote:
> In article >,
> *"Steve Freides" > wrote:
>
> > Please post your "gee, I never would have thought of that" substitutions
> > in the kitchen. *You get extra points if it's a straight 1-to-1
> > substitution.
>
> If small quantities are called for in a recipe, I regularly use catsup
> instead of tomato paste (which I almost never have on hand).
>
> Isaac

If I open a can of tom. paste for, say , a tablespoon of the stuff, I
dump the rest onto a sheet of plastic wrap, roll it up and freeze
it. You can then just slice of whatever you need an dre-freeze.

I wonder if anyone has ever seen tom paste in a tube?

On Fri, 26 Aug 2011 11:17:54 -0700 (PDT), Jerry Avins >
wrote:

> On Aug 26, 2:03*am, sf > wrote:
> > On Thu, 25 Aug 2011 21:17:37 -0700, isw > wrote:
> > > In article >,
> > > *"Steve Freides" > wrote:
> >
> > > > Please post your "gee, I never would have thought of that" substitutions
> > > > in the kitchen. *You get extra points if it's a straight 1-to-1
> > > > substitution.
> >
> > > If small quantities are called for in a recipe, I regularly use catsup
> > > instead of tomato paste (which I almost never have on hand).
> >
> > Agreed! *If all you need is a tablespoon of "tomato" catsup
> > substitutes just fine and sometimes better.
> >
>
> When I open a can of tomato paste, I put what's left over in a small
> ice tray and freeze it. When the cubes are hard, they go into a zip-
> lock baggie. That way, I have a dollop whenever I need one. I usually
> get the 6-oz (double size) cans because I know there won't be any
> waste.
>
I don't have a huge freezer, just the one attached to my refrigerator
and it's stuffed. When I have leftover tomato paste, I don't bother
with an ice cube tray. I put 1T scoops on a cookie sheet and freeze
them, then store them for later use in a zip lock baggie.... but I
still prefer using ketchup. I probably use more ketchup that way than
any other.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 8/26/2011 4:06 PM, Kalmia wrote:
> On Aug 26, 12:17 am, > wrote:
>> In >,
>> "Steve > wrote:
>>
>>> Please post your "gee, I never would have thought of that" substitutions
>>> in the kitchen. You get extra points if it's a straight 1-to-1
>>> substitution.
>>
>> If small quantities are called for in a recipe, I regularly use catsup
>> instead of tomato paste (which I almost never have on hand).
>>
>> Isaac
>
> If I open a can of tom. paste for, say , a tablespoon of the stuff, I
> dump the rest onto a sheet of plastic wrap, roll it up and freeze
> it. You can then just slice of whatever you need an dre-freeze.
>
> I wonder if anyone has ever seen tom paste in a tube?

Yes, I've got some, imported from Italy. It's a good way to have small
quantities available.

--


James Silverton, Potomac

I'm *not*

On Fri, 26 Aug 2011 13:06:22 -0700 (PDT), Kalmia
> wrote:

> I wonder if anyone has ever seen tom paste in a tube?

I have a tube of it in my refrigerator right now.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

sf > wrote:

>On Fri, 26 Aug 2011 13:06:22 -0700 (PDT), Kalmia

> wrote:

>> I wonder if anyone has ever seen tom paste in a tube?

>I have a tube of it in my refrigerator right now.

Yes, in addition Bionature sells tomato paste in jars. It keeps in
the refrigerator better than a can would. (However, one can also
just transfer the contents of an open can on tomato paste to
a glass jar.)


Steve

On Fri, 26 Aug 2011 20:45:18 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> >On Fri, 26 Aug 2011 13:06:22 -0700 (PDT), Kalmia
>
> > wrote:
>
> >> I wonder if anyone has ever seen tom paste in a tube?
>
> >I have a tube of it in my refrigerator right now.
>
> Yes, in addition Bionature sells tomato paste in jars. It keeps in
> the refrigerator better than a can would. (However, one can also
> just transfer the contents of an open can on tomato paste to
> a glass jar.)
>
I like those plastic containers you can buy in all different sizes at
the grocery store now.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

sf > wrote:

>On Fri, 26 Aug 2011 20:45:18 +0000 (UTC),

>> Yes, in addition Bionature sells tomato paste in jars. It keeps in
>> the refrigerator better than a can would. (However, one can also
>> just transfer the contents of an open can on tomato paste to
>> a glass jar.)

>I like those plastic containers you can buy in all different sizes at
>the grocery store now.

I use plastic as little as possible. Everything we store in the
refrigerator is in glass. It is less toxic and more inert.
It's just all-round superior. (Other than that it breaks.)

Steve

On Fri, 26 Aug 2011 20:53:47 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> >On Fri, 26 Aug 2011 20:45:18 +0000 (UTC),
>
> >> Yes, in addition Bionature sells tomato paste in jars. It keeps in
> >> the refrigerator better than a can would. (However, one can also
> >> just transfer the contents of an open can on tomato paste to
> >> a glass jar.)
>
> >I like those plastic containers you can buy in all different sizes at
> >the grocery store now.
>
> I use plastic as little as possible. Everything we store in the
> refrigerator is in glass. It is less toxic and more inert.
> It's just all-round superior. (Other than that it breaks.)
>
I haven't jumped on that bandwagon yet.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 26 Aug 2011 15:53:46 -0500, Andy > wrote:

> sf > wrote:
>
> > On Fri, 26 Aug 2011 13:06:22 -0700 (PDT), Kalmia
> > > wrote:
> >
> >> I wonder if anyone has ever seen tom paste in a tube?
> >
> > I have a tube of it in my refrigerator right now.
>
>
> Kalmia,
>
> What troubles you so much that you can't spell tomato?
>
> It's not cute or inspirational.
>
> Usenet isn't meant for text messaging!
>
> Lazy and pathetic, imo.
>
R U psd?

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Aug 26, 1:53*pm, Andy > wrote:
> sf > wrote:
> > On Fri, 26 Aug 2011 13:06:22 -0700 (PDT), Kalmia
> > > wrote:
>
> >> I wonder if anyone has ever seen tom paste in a tube?
>
> > I have a tube of it in my refrigerator right now.
>
> Kalmia,
>
> What troubles you so much that you can't spell tomato?
>
> It's not cute or inspirational.
>
> Usenet isn't meant for text messaging!
>
> Lazy and pathetic, imo.
>
> Andy

Fer christ sake Andy...you use imo. Plus all those (smooch)'s are just
plain annoying.

sf > wrote:

>On Fri, 26 Aug 2011 20:53:47 +0000 (UTC),

>> I use plastic as little as possible. Everything we store in the
>> refrigerator is in glass. It is less toxic and more inert.
>> It's just all-round superior. (Other than that it breaks.)
>>
>I haven't jumped on that bandwagon yet.

Since there's no actual convenience factor in using plastic
storage containers (glass is just as convenient), given
the reputed health problems with plastic, I see no reason to
use plastic for refrigerator storage. I am still using them
in the freezer however.

And I do still use some plastic cooking utensils, when the goal
is to not scratch enamel cookware.

Steve