x-no-archive; yes

On 9/12/2013 5:13 PM, sf wrote:
> I can't stand BBB - that's a salt bomb if I've ever tasted one. It's
> good to cook rice with, because you need the salt anyway - but AFAIC,
> boxed stock is 100 times better and the little flavor it has is still
> more than BBB.
Boxed stock is about as good as tap water, if it's discolored.

Susan

On 9/12/2013 8:26 AM, Janet wrote:
> In article >, says...
>
> I also said that even homemade soups
>> tend to be among the saltier foods we eat - that's been my experience,
>> that you have to put significant salt into even your homemade soup for
>> it to taste good.
>
> Not IME. That suggests there must be something wrong with your
> recipes, ingredients or method.
>
> Janet UK.
>
I completely agree with you, Janet. I don't add a lot of salt to my soups.

It sounds like he's laying blame for his father's death on canned soup.
He said, "I've got an axe to grind on the subject of processed soups - I
watched my father, who insisted on having canned soup every day of his
life for lunch, strunggle with heart, blood pressure, and water
retention problems during the last years of his life."

I'm truly sorry for his loss. But it doesn't mean eating canned soup
was the culprit. It also has not much to do with how most people make
soup from scratch. I add very little salt to my scratch soups and
stews. I'm a firm believer in letting people taste first then add salt
(and/or pepper) at the table.

Jill

On Thu, 12 Sep 2013 14:10:51 -0700 (PDT), Helpful person
> wrote:

>On Thursday, September 12, 2013 4:32:31 PM UTC-4, Ophelia wrote:
>>
>> I make my own stock and store it in the freezer. I have used a pressure
>> cooking but much prefer cooking it all day with barely a bubble disturbing
>> the surface. It stays lovely and clear. Having said that, a pressure
>> cooking will certainly speed up the process)
>>
>> http://www.helpforheroes.org.uk/shop/
>
>Surely, except for maybe vegetable stock, a pressure cooker
>cannot work. One needs to avoid boiling, the ideal about one
>bubble every second or two. Otherwise the fat from the meat and
>the water will emulsify. This makes the stock cloudy and means
>that you cannot skim off all the fat.

All true... presssure processors are for chem labs, NOT kitchens. It's
not possible to cook *food* in a pressure processor.

On Thu, 12 Sep 2013 19:57:39 -0400, jmcquown >
wrote:

>On 9/12/2013 8:26 AM, Janet wrote:
>> In article >, says...
>>
>> I also said that even homemade soups
>>> tend to be among the saltier foods we eat - that's been my experience,
>>> that you have to put significant salt into even your homemade soup for
>>> it to taste good.
>>
>> Not IME. That suggests there must be something wrong with your
>> recipes, ingredients or method.
>>
>> Janet UK.
>>
>I completely agree with you, Janet. I don't add a lot of salt to my soups.
>
>It sounds like he's laying blame for his father's death on canned soup.
>He said, "I've got an axe to grind on the subject of processed soups - I
>watched my father, who insisted on having canned soup every day of his
>life for lunch, strunggle with heart, blood pressure, and water
>retention problems during the last years of his life."
>
>I'm truly sorry for his loss. But it doesn't mean eating canned soup
>was the culprit. It also has not much to do with how most people make
>soup from scratch. I add very little salt to my scratch soups and
>stews. I'm a firm believer in letting people taste first then add salt
>(and/or pepper) at the table.

Agreed... s n'p to taste is entirely in the provence of the eater...
and I'm never offended when guests s n'p my food. And nowadays the
large national soup companys produce low salt products... the
Progresso brand of low salt are not bad for a canned soup,
unfortunately they're way over priced... therefore reason for folks to
prepare their own. Everyone who claims to cook need a large capacity
soup pot (16 qts minimally). It's really not possible to prepare a
good homemade soup in the small portions quantity, simply can't be
done.

On Thu, 12 Sep 2013 19:35:17 -0400, Susan > wrote:

> x-no-archive; yes
>
> On 9/12/2013 5:13 PM, sf wrote:
> > I can't stand BBB - that's a salt bomb if I've ever tasted one. It's
> > good to cook rice with, because you need the salt anyway - but AFAIC,
> > boxed stock is 100 times better and the little flavor it has is still
> > more than BBB.
> Boxed stock is about as good as tap water, if it's discolored.
>
and BTB is as good as a salt lick.

--
Food is an important part of a balanced diet.

"Steve Freides" > wrote in message
...

> Ophelia - a common misconception. I am a teacher - my job is to give my
> students an appropriate challenge and assist them in achieving it - then
> giving them a harder, now-appropriate challenge and repeating the process.
> Weights are no different. There is a skill requirement - you do your
> homework, you pay attention to following proper procedure, and you
> improve. It's no different than anything else - except if you expect it
> to be easy or mindless.
>
> Limit strength - how much weight you can move for one or a just few
> repetitions for a full-body movement - is the vessel in which all other
> physical attributes exist. Even distance runners, if they're weak,
> benefit from increased strength.
>
> I am part of an organization aptly named StrongFirst. It has a web site -
> I recommend you visit and poke around there, and I would be delighted to
> answer any questions you might have.

Thank you very much! I now have it in my favourites
--
--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Thu, 12 Sep 2013 18:42:16 -0400, Gary > wrote:
>
>> I find it amazing how so many of the tv cooking shows promote using
>> boxed stock/broth in recipes. Have they ever tasted it plain? I doubt
>> it.
>
> They know that most people don't care and those who do will make their
> own stock. Cooking shows today often take classic recipes and show
> their audience how to make a reasonable facsimile *faster*.

I don't like 'faster' much. I enjoy cooking and am happy to take my time to
get it the way we like it.
--
--
http://www.helpforheroes.org.uk/shop/

In article >, gravesend10
@verizon.net says...
>

> All true... presssure processors are for chem labs, NOT kitchens. It's
> not possible to cook *food* in a pressure processor.

ah well,you've never tasted my syrup puddings...

http://www.celtnet.org.uk/recipes/mi...ch-recipe.php?
rid=misc-pressure-cooker-steamed-syrup-pudding

Janet

"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> On Thu, 12 Sep 2013 18:42:16 -0400, Gary > wrote:
>>
>>> I find it amazing how so many of the tv cooking shows promote using
>>> boxed stock/broth in recipes. Have they ever tasted it plain? I doubt
>>> it.
>>
>> They know that most people don't care and those who do will make their
>> own stock. Cooking shows today often take classic recipes and show
>> their audience how to make a reasonable facsimile *faster*.
>
> I don't like 'faster' much. I enjoy cooking and am happy to take my time
> to
> get it the way we like it.

I do used boxed or canned broth. I think some is good and some is not. I
also like to be able to come up with a fast meal if I need to. But for me a
fast meal could be hummus and pita with raw carrots on the side. I also do
use some convenience foods like tomato sauce and canned beans. But a great
deal of my cooking is from scratch.

My mom had cookbooks that appalled me. Take this can of condensed soup and
that can of condensed soup, then add instant rice and frozen peas. Blech.

And while you probably haven't seen it, there is an ad here for how to make
Chunky Soup into a meal. Chunky soup is a heat and eat canned soup with
larger chunks of meat and vegetables than most canned soups. They say to
heat it and pour it over rice! I don't know how many varieties there are,
but they use one with potatoes. Starch city!

On Friday, September 13, 2013 4:07:41 AM UTC-5, Julie Bove wrote:
>
>
> My mom had cookbooks that appalled me. Take this can of condensed soup and
>
> that can of condensed soup, then add instant rice and frozen peas. Blech.
>
You grew up White trash? Who'd have guessed that?

--Bryan O|O

On 9/12/2013 5:40 PM, Victor Sack wrote:
(snippage)
> So, sweat some chopped onion and star anise (this really brings out the
> meaty flavours) in a little oil, add the stock bones or meat, along with
> water (or stock)

Seems counterintuitive to add stock when making stock.

Jill

On Fri, 13 Sep 2013 09:54:53 +0100, "Ophelia"
> wrote:
>
>
> "sf" > wrote in message
> ...
> > On Thu, 12 Sep 2013 18:42:16 -0400, Gary > wrote:
> >
> >> I find it amazing how so many of the tv cooking shows promote using
> >> boxed stock/broth in recipes. Have they ever tasted it plain? I doubt
> >> it.
> >
> > They know that most people don't care and those who do will make their
> > own stock. Cooking shows today often take classic recipes and show
> > their audience how to make a reasonable facsimile *faster*.
>
> I don't like 'faster' much. I enjoy cooking and am happy to take my time to
> get it the way we like it.
> --

I understand, but most people aren't as picky about their food as we
are either. They just want to get something halfway decent onto the
table and eat.

--
Food is an important part of a balanced diet.

"sf" > wrote in message

>> > They know that most people don't care and those who do will make their
>> > own stock. Cooking shows today often take classic recipes and show
>> > their audience how to make a reasonable facsimile *faster*.
>>
>> I don't like 'faster' much. I enjoy cooking and am happy to take my time
>> to
>> get it the way we like it.
>> --
>
> I understand, but most people aren't as picky about their food as we
> are either. They just want to get something halfway decent onto the
> table and eat.

Of course and some people don't want to spend time doing stuff like that for
various reasons. I just love to do it so I do I worked full time for
years and I still found time to cook, because it was a pleasure and a
relaxation for me. Others get their relaxation in other ways)

Neither way is right or wrong!
--
--
http://www.helpforheroes.org.uk/shop/

"Bryan-TGWWW" > wrote in message
...
> On Friday, September 13, 2013 4:07:41 AM UTC-5, Julie Bove wrote:
>>
>>
>> My mom had cookbooks that appalled me. Take this can of condensed soup
>> and
>>
>> that can of condensed soup, then add instant rice and frozen peas.
>> Blech.
>>
> You grew up White trash? Who'd have guessed that?

Hey! I have cookbooks with appalling recipes too. Doesn't mean that I make
them!

On 9/12/2013 7:05 PM, Steve Freides wrote:
> Nancy Young wrote:
>> On 9/12/2013 8:04 AM, Steve Freides wrote:

>>> I am not a doctor nor do I play one on TV, but improving body
>>> composition makes many of these problems go away or at least improve
>>> dramatically.
>>
>> Taking a brisk half hour walk a few times a week is a big help, too.
>> Also, I noticed a change when I started taking fish oil supplements,
>> but I'm not a doctor either, just a satisfied customer.

> Walk = good
> Fish Oil = good.

I have a good case of white coat hypertension. Some doctor told me
I had borderline high blood pressure and wanted to talk about meds.
Uh ... shouldn't we be talking about exercise and diet or something
first?? I'm not getting on that medication merry go round just yet.
Anyway, my BP is well in the normal range since.

I just don't like to hear pills being the first solution.

nancy

In article >,
Susan > wrote:
>
>On 9/13/2013 8:53 AM, Ophelia wrote:
>> Of course and some people don't want to spend time doing stuff like
>> that for
>> various reasons.
>
>Why would such folks be in a 'rec.cooking" group?

An interest in cooking does not preclude an occasional lack of
time or inclination to make things from scratch.

We have jobs and other responsibilities. My husband and I do all of
our own home maintenance and renovation (except paving and roofing).

Sometimes I make broth or stock from scratch; other times I use the box.

Cindy Hamilton
--

In article >,
(Victor Sack) wrote:

> Mark Storkamp > wrote:
>
> > Do you make your own stock? Or do you use canned stocks? Making my own
> > is something I haven't done yet, but I have memories of my mother
> > simmering a large pot for most of the day. If a pressure cooker would
> > speed things up a bit, then I'll have to look into that option.
>
> Here is Heston Blumenthal's take on it. (I posted this before.)
>
> Victor
>
> Relieve the pressure
> Heston Blumenthal
> The Guardian
> Saturday February 7, 2004
>
> OK, being awarded three Michelin stars at the Fat Duck is fantastic - a
> dream, really - but it's terrifying at the same time. So it's a relief
> to get back to the business of cooking. I'm a sucker for hi-tech kitchen
> tools (though readers of my recent recipe column may have guessed that
> already). Anyway, at the Fat Duck we've just started using a brilliant
> gadget to make stocks. It's not exactly cutting-edge - it's the humble
> pressure cooker - but it makes stock better and quicker than any other
> method I know of.
>
> Now, this may seem obvious, but when you smell those wonderful odours
> while you're cooking, it's a sign that you're losing flavours through
> those volatile elements that disappear in the air. A pressure cooker,
> however, keeps the aromas and flavour molecules sealed in the pot. Also,
> it cooks at a higher temperature than conventional methods - as high as
> 140°C, which is round about the point when those lovely meaty flavours
> in the stock really begin to develop. In a normal stockpot, by contrast,
> water evaporates at boiling point, taking flavour with it. A final
> advantage is that the pressure keeps the liquid inside the cooker much
> less turbulent, which helps to keep the stock that much clearer even
> before you clarify it (unlike the traditional method, which renders all
> sorts of impurities).
>
> So, sweat some chopped onion and star anise (this really brings out the
> meaty flavours) in a little oil, add the stock bones or meat, along with
> water (or stock), clamp on the lid of your pressure cooker, and set over
> the heat. And, after 30 minutes' cooking and 10 minutes' cooling down
> time, you will have the best, truest tasting stock you've ever made.
>
> Guardian Unlimited © Guardian Newspapers Limited 2006

Thanks for that. I'll be able to borrow a pressure cooker and give it a
try before committing to something that might otherwise never see much
use.

In article >,
sf > wrote:

> On Thu, 12 Sep 2013 15:19:43 -0500, Mark Storkamp
> > wrote:
>
> > Do you make your own stock? Or do you use canned stocks? Making my own
> > is something I haven't done yet, but I have memories of my mother
> > simmering a large pot for most of the day. If a pressure cooker would
> > speed things up a bit, then I'll have to look into that option.
>
> Try doing it overnight on the stove. I think it's much richer than
> stock made with a pressure cooker, but maybe it's just my own personal
> preference. I tried using my pressure cooker for it, but I thought
> the result was too watery - so I stopped.

I guess I'm just paranoid when it comes to leaving things unattended.
I'm going to borrow a pressure cooker and see if that works for me. If
not, maybe I'll try overnight. I can always leave my digital thermometer
in it set to alarm if it gets too hot or cold (flame going out and
filling the house with gas). Like I said, maybe I'm just paranoid.

On 9/13/2013 5:05 AM, Bryan-TGWWW wrote:
> On Friday, September 13, 2013 4:07:41 AM UTC-5, Julie Bove wrote:
>>
>>
>> My mom had cookbooks that appalled me. Take this can of condensed soup and
>>
>> that can of condensed soup, then add instant rice and frozen peas. Blech.
>>
> You grew up White trash? Who'd have guessed that?
>
> --Bryan O|O
>
That wasn't necsessary to say.

On Fri, 13 Sep 2013 14:17:52 -0500, Mark Storkamp
> wrote:

> In article >,
> sf > wrote:
>
> > On Thu, 12 Sep 2013 15:19:43 -0500, Mark Storkamp
> > > wrote:
> >
> > > Do you make your own stock? Or do you use canned stocks? Making my own
> > > is something I haven't done yet, but I have memories of my mother
> > > simmering a large pot for most of the day. If a pressure cooker would
> > > speed things up a bit, then I'll have to look into that option.
> >
> > Try doing it overnight on the stove. I think it's much richer than
> > stock made with a pressure cooker, but maybe it's just my own personal
> > preference. I tried using my pressure cooker for it, but I thought
> > the result was too watery - so I stopped.
>
> I guess I'm just paranoid when it comes to leaving things unattended.
> I'm going to borrow a pressure cooker and see if that works for me. If
> not, maybe I'll try overnight. I can always leave my digital thermometer
> in it set to alarm if it gets too hot or cold (flame going out and
> filling the house with gas). Like I said, maybe I'm just paranoid.

I understand your concerns. I'm still a bit nervous using gas too.

I got used to cooking stock all night when I had an electric stove.
Now that I have gas, I put a heat diffuser over the burner with the
least heat output, turn it down as low as possible and let it go all
night long with the pot covered.

How about preparing everything the night before, so you won't waste
any time in the morning doing that and getting it started at the crack
of dawn or when you get up (whichever comes first)? Let it perk
slowly all day and take it off the stove far enough before you go to
bed for it to cool properly before you put it into the refrigerator. I
usually strain it right way so I can get it into a smaller, cooler
container and then let it cool down more before it goes into the
refrigerator. If it's in the refrigerator all night, it will be very
easy to skim the next day. I have a fat separator, so it's extra easy
for me to do. I've never bothered doing an ice bath thing to cool
stock and am alive to tell you about it, but if you have a giant
freezer that can accommodate a 10lb bag or two of ice - you might want
to hurry the process that way.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...

> I got used to cooking stock all night when I had an electric stove.
> Now that I have gas, I put a heat diffuser over the burner with the
> least heat output, turn it down as low as possible and let it go all
> night long with the pot covered.

That is how I cook mine, but through the day.



> How about preparing everything the night before, so you won't waste
> any time in the morning doing that and getting it started at the crack
> of dawn or when you get up (whichever comes first)? Let it perk
> slowly all day and take it off the stove far enough before you go to
> bed for it to cool properly before you put it into the refrigerator. I
> usually strain it right way so I can get it into a smaller, cooler
> container and then let it cool down more before it goes into the
> refrigerator. If it's in the refrigerator all night, it will be very
> easy to skim the next day. I have a fat separator, so it's extra easy
> for me to do. I've never bothered doing an ice bath thing to cool
> stock and am alive to tell you about it, but if you have a giant
> freezer that can accommodate a 10lb bag or two of ice - you might want
> to hurry the process that way.


> --
> Food is an important part of a balanced diet.
>

--
--
http://www.helpforheroes.org.uk/shop/

On 2013-09-13 6:02 PM, jmcquown wrote:

>
> Speaking for myself, I like reading about cooking and food. I also
> enjoy reading cookbooks. Does that mean I make every recipe? No, but
> they're fun to read. I also enjoy cooking. I just don't do it every
> day. That's why I cook in larger batches when I make certain things. I
> have a freezer and portion out individual meals for the days I don't
> feel like cooking.
>

Despite the noise, I pick up some interesting ideas here.

I like cooking and my wife is pretty good in the kitchen. I used to do
most of the cooking until I got sick and she took over cooking duties.
Even though I am recovered, she is still doing a lot of it. Other than
her stews, which are amazing, we don't usually cook more than enough for
the two of us for a meal. I am not into reheating leftovers. I like to
have lasagne once in a while, but if we make one we are looking ad 3-4
nights of leftovers.

I wonder.... can you make lasagne in a pan and then apportion it into
serving pieces before cooking? Freeze it and then cook it as needed??
Stews get better with age and re-heating, but lasagne does not.

jmcquown > wrote:

> Victor Sack wrote:
> (snippage)
> > So, sweat some chopped onion and star anise (this really brings out the
> > meaty flavours) in a little oil, add the stock bones or meat, along with
> > water (or stock)
>
> Seems counterintuitive to add stock when making stock.

Why? It would make for a richer, more concentrated stock -
a double strength stock - and it is certainly nothing unusual.
Look up remouillage, for example he
<http://www.mahalo.com/how-to-make-remouillage/>.
The "secondary" stock is often enough used as a base
for a new stock, but there is nothing to stop one from
using the "primary" stock as a base. One could also make a bone
stock and use it as a base for a meat one.

Victor

On Fri, 13 Sep 2013 18:12:37 -0400, Dave Smith
> wrote:

>
> I wonder.... can you make lasagne in a pan and then apportion it into
> serving pieces before cooking? Freeze it and then cook it as needed??
> Stews get better with age and re-heating, but lasagne does not.

The lasagna I make is probably half the size of what most people here
claim and it's still a lot of food.

--
Food is an important part of a balanced diet.

Dave Smith wrote:
>
>I wonder.... can you make lasagne in a pan and then apportion it into
>serving pieces before cooking? Freeze it and then cook it as needed??
>Stews get better with age and re-heating, but lasagne does not.

Lasagna may improve but even if it doesn't it won't degenerate
either... freezing some saves from struggling to decide what's for
dinner on the days one doesn't feel like cooking. Pasta dishes are
probably the most numerous of all frozen preprepared foods... pasta
freezes very well. Lasagna is a lot of work (at least mine is a lot
of work), I'm not going to bother making less than three pounds of
noodles worth. I prepare huge lasagnas yet it's rare any hits the
freezer, I prepare lasagna when I know I will be having good
customers.

"Cindy Hamilton" > wrote in message
...

> *Occasional* lack of time or inclination. It's worth participating
> in rec.food.cooking for those occasions when we have the time and
> desire to cook.
>
> Cindy Hamilton

Sorry, I don't need to participate here to do any of that. If I really have
the time and the desire, I bring out some of my really old cookbooks and use
a time consuming recipe since I already know how to cook. If I want to get
beaten up for not using designer salt or something like that, then I would
come here. LOL

Cheri

On Fri, 13 Sep 2013 17:44:57 -0700, "Cheri" >
wrote:

> If I want to get
> beaten up for not using designer salt or something like that, then I would
> come here. LOL
>
You'll get beaten up for using canned soup or stock in a box, not
ignoring designer salt.


--
Food is an important part of a balanced diet.

"jmcquown" > wrote in message
...

> I'm planning scalloped potatoes for dinner tomorrow night. I might throw
> in some shredded cheese to make au gratin potatoes. Add some diced ham or
> browned sausage and broccoli florets. That would be a full casserole-type
> meal.
>
> Jill


Scalloped potatoes are always wonderful IMO, and easy to add to to make
complete meals as you say.

Cheri

"sf" > wrote in message
...
> On Fri, 13 Sep 2013 17:44:57 -0700, "Cheri" >
> wrote:
>
>> If I want to get
>> beaten up for not using designer salt or something like that, then I
>> would
>> come here. LOL
>>
> You'll get beaten up for using canned soup or stock in a box, not
> ignoring designer salt.

I like to use canned soup occasionally, and I also like to use Swanson's
Chicken Broth in place of water in some recipes and I don't mind saying so.
Everyone has their own preferences.

Cheri

On Fri, 13 Sep 2013 18:37:33 -0700, "Cheri" >
wrote:

> "sf" > wrote in message
> ...
> > On Fri, 13 Sep 2013 17:44:57 -0700, "Cheri" >
> > wrote:
> >
> >> If I want to get
> >> beaten up for not using designer salt or something like that, then I
> >> would
> >> come here. LOL
> >>
> > You'll get beaten up for using canned soup or stock in a box, not
> > ignoring designer salt.
>
> I like to use canned soup occasionally, and I also like to use Swanson's
> Chicken Broth in place of water in some recipes and I don't mind saying so.
> Everyone has their own preferences.
>
I am not shy about using boxed these days either... I buy low the low
sodium type and sometimes I beef it up by cooking it with added
vegetables (when I have some that need to be used up). I also use
whatever the small "stock" or "essence" flavorings because they are so
easy to use when I cook brown rice, quinoa or another grain/seed.


--
Food is an important part of a balanced diet.

On 9/13/2013 9:33 PM, Cheri wrote:
> "jmcquown" > wrote in message
> ...
>
>> I'm planning scalloped potatoes for dinner tomorrow night. I might
>> throw in some shredded cheese to make au gratin potatoes. Add some
>> diced ham or browned sausage and broccoli florets. That would be a
>> full casserole-type meal.
>>
>> Jill
>
>
> Scalloped potatoes are always wonderful IMO, and easy to add to to make
> complete meals as you say.
>
> Cheri

That's how my mom served them when I was a kid. It wasn't a side dish,
it was dinner.

Jill

> wrote in message
...
> On Sat, 14 Sep 2013 05:35:15 -0400, jmcquown >
> wrote:
>
>>On 9/13/2013 9:33 PM, Cheri wrote:
>>> "jmcquown" > wrote in message
>>> ...
>>>
>>>> I'm planning scalloped potatoes for dinner tomorrow night. I might
>>>> throw in some shredded cheese to make au gratin potatoes. Add some
>>>> diced ham or browned sausage and broccoli florets. That would be a
>>>> full casserole-type meal.
>>>>
>>>> Jill
>>>
>>>
>>> Scalloped potatoes are always wonderful IMO, and easy to add to to make
>>> complete meals as you say.
>>>
>>> Cheri
>>
>>That's how my mom served them when I was a kid. It wasn't a side dish,
>>it was dinner.
>>
>>Jill
>
> I am certain this must have been nutritionally a failure. Too much of
> something or other, not enough of this or that. Amazing you are still
> going strong !
>
> :-Þ (sarcasm emoticon)

<g> Never mind all that I want Jill's recipe for scalloped potatoes ))))

--
--
http://www.helpforheroes.org.uk/shop/

> wrote in message
...
> On Sat, 14 Sep 2013 11:53:20 +0100, "Ophelia"
> > wrote:
>
>>
>>
> wrote in message
. ..
>>> On Sat, 14 Sep 2013 05:35:15 -0400, jmcquown >
>>> wrote:
>>>
>>>>On 9/13/2013 9:33 PM, Cheri wrote:
>>>>> "jmcquown" > wrote in message
>>>>> ...
>>>>>
>>>>>> I'm planning scalloped potatoes for dinner tomorrow night. I might
>>>>>> throw in some shredded cheese to make au gratin potatoes. Add some
>>>>>> diced ham or browned sausage and broccoli florets. That would be a
>>>>>> full casserole-type meal.
>>>>>>
>>>>>> Jill
>>>>>
>>>>>
>>>>> Scalloped potatoes are always wonderful IMO, and easy to add to to
>>>>> make
>>>>> complete meals as you say.
>>>>>
>>>>> Cheri
>>>>
>>>>That's how my mom served them when I was a kid. It wasn't a side dish,
>>>>it was dinner.
>>>>
>>>>Jill
>>>
>>> I am certain this must have been nutritionally a failure. Too much of
>>> something or other, not enough of this or that. Amazing you are still
>>> going strong !
>>>
>>> :-Þ (sarcasm emoticon)
>>
>><g> Never mind all that I want Jill's recipe for scalloped potatoes
>>))))
>>
>>--
> lol I remember starch meals like that to fill us up during the war.
> Also dripping spread on a thick cut piece of bread with lots of salt
> sprinkled on it, usually a lunch.

We used to have that


> When we first came here a neighbour woman was all excited to show me
> her War Cake recipe ! I was polite but it started with creaming the
> butter and sugar - yeah right - some war time cake. My aunts
> frequently made cake from stale bread because ingredients were few.

Potatoes were used a lot too for backing.

--
--
http://www.helpforheroes.org.uk/shop/

On 9/14/2013 6:53 AM, Ophelia wrote:
>
>
> > wrote in message
> ...
>> On Sat, 14 Sep 2013 05:35:15 -0400, jmcquown >
>> wrote:
>>
>>> On 9/13/2013 9:33 PM, Cheri wrote:
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>
>>>>> I'm planning scalloped potatoes for dinner tomorrow night. I might
>>>>> throw in some shredded cheese to make au gratin potatoes. Add some
>>>>> diced ham or browned sausage and broccoli florets. That would be a
>>>>> full casserole-type meal.
>>>>>
>>>>> Jill
>>>>
>>>>
>>>> Scalloped potatoes are always wonderful IMO, and easy to add to to make
>>>> complete meals as you say.
>>>>
>>>> Cheri
>>>
>>> That's how my mom served them when I was a kid. It wasn't a side dish,
>>> it was dinner.
>>>
>>> Jill
>>
>> I am certain this must have been nutritionally a failure. Too much of
>> something or other, not enough of this or that. Amazing you are still
>> going strong !
>>
>> :-Þ (sarcasm emoticon)
>
> <g> Never mind all that I want Jill's recipe for scalloped potatoes ))))
>
It's not my recipe, just what I remember and have always done. I think
Mom got the recipe from the 1950's Betty Crocker cookbook.

Peel and slice about six russet potatoes. Make a roux with butter,
flour, salt & pepper. Stir in enough milk, cream or half & half to make
a medium white sauce. Stir for a few minutes until heated through and
lightly thickened. Pour the sauce over the sliced potatoes in a
casserole dish.

This is the point where you would stir in other ingredients if desired.
Seems to me Mom sometimes added minced onion. Pop it into a hot oven,
about 350F, for about 45 minutes. The top should be nicely browned and
the sauce bubbly.

Jill

"jmcquown" > wrote in message
...
> On 9/14/2013 6:53 AM, Ophelia wrote:
>>
>>
>> > wrote in message
>> ...
>>> On Sat, 14 Sep 2013 05:35:15 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 9/13/2013 9:33 PM, Cheri wrote:
>>>>> "jmcquown" > wrote in message
>>>>> ...
>>>>>
>>>>>> I'm planning scalloped potatoes for dinner tomorrow night. I might
>>>>>> throw in some shredded cheese to make au gratin potatoes. Add some
>>>>>> diced ham or browned sausage and broccoli florets. That would be a
>>>>>> full casserole-type meal.
>>>>>>
>>>>>> Jill
>>>>>
>>>>>
>>>>> Scalloped potatoes are always wonderful IMO, and easy to add to to
>>>>> make
>>>>> complete meals as you say.
>>>>>
>>>>> Cheri
>>>>
>>>> That's how my mom served them when I was a kid. It wasn't a side dish,
>>>> it was dinner.
>>>>
>>>> Jill
>>>
>>> I am certain this must have been nutritionally a failure. Too much of
>>> something or other, not enough of this or that. Amazing you are still
>>> going strong !
>>>
>>> :-Þ (sarcasm emoticon)
>>
>> <g> Never mind all that I want Jill's recipe for scalloped potatoes
>> ))))
>>
> It's not my recipe, just what I remember and have always done. I think
> Mom got the recipe from the 1950's Betty Crocker cookbook.
>
> Peel and slice about six russet potatoes. Make a roux with butter, flour,
> salt & pepper. Stir in enough milk, cream or half & half to make a medium
> white sauce. Stir for a few minutes until heated through and lightly
> thickened. Pour the sauce over the sliced potatoes in a casserole dish.
>
> This is the point where you would stir in other ingredients if desired.
> Seems to me Mom sometimes added minced onion. Pop it into a hot oven,
> about 350F, for about 45 minutes. The top should be nicely browned and
> the sauce bubbly.

I'll give that a wee try ) Thanks)) Cheese might be good in there too?

--
--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> > wrote in message
> ...
>> On Sat, 14 Sep 2013 11:53:20 +0100, "Ophelia"
>> > wrote:
>>
>>>
>>>
> wrote in message
...
>>>> On Sat, 14 Sep 2013 05:35:15 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>>On 9/13/2013 9:33 PM, Cheri wrote:
>>>>>> "jmcquown" > wrote in message
>>>>>> ...
>>>>>>
>>>>>>> I'm planning scalloped potatoes for dinner tomorrow night. I might
>>>>>>> throw in some shredded cheese to make au gratin potatoes. Add some
>>>>>>> diced ham or browned sausage and broccoli florets. That would be a
>>>>>>> full casserole-type meal.
>>>>>>>
>>>>>>> Jill
>>>>>>
>>>>>>
>>>>>> Scalloped potatoes are always wonderful IMO, and easy to add to to
>>>>>> make
>>>>>> complete meals as you say.
>>>>>>
>>>>>> Cheri
>>>>>
>>>>>That's how my mom served them when I was a kid. It wasn't a side dish,
>>>>>it was dinner.
>>>>>
>>>>>Jill
>>>>
>>>> I am certain this must have been nutritionally a failure. Too much of
>>>> something or other, not enough of this or that. Amazing you are still
>>>> going strong !
>>>>
>>>> :-Þ (sarcasm emoticon)
>>>
>>><g> Never mind all that I want Jill's recipe for scalloped potatoes
>>>))))
>>>
>>>--
>> lol I remember starch meals like that to fill us up during the war.
>> Also dripping spread on a thick cut piece of bread with lots of salt
>> sprinkled on it, usually a lunch.
>
> We used to have that
>
>
>> When we first came here a neighbour woman was all excited to show me
>> her War Cake recipe ! I was polite but it started with creaming the
>> butter and sugar - yeah right - some war time cake. My aunts
>> frequently made cake from stale bread because ingredients were few.
>
> Potatoes were used a lot too for backing.

errr baking especially pastry
--
--
http://www.helpforheroes.org.uk/shop/

On 9/14/2013 8:15 AM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> On 9/14/2013 6:53 AM, Ophelia wrote:
>>>
>>>
>>> > wrote in message
>>> ...
>>>> On Sat, 14 Sep 2013 05:35:15 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> On 9/13/2013 9:33 PM, Cheri wrote:
>>>>>> "jmcquown" > wrote in message
>>>>>> ...
>>>>>>
>>>>>>> I'm planning scalloped potatoes for dinner tomorrow night. I might
>>>>>>> throw in some shredded cheese to make au gratin potatoes. Add some
>>>>>>> diced ham or browned sausage and broccoli florets. That would be a
>>>>>>> full casserole-type meal.
>>>>>>>
>>>>>>> Jill
>>>>>>
>>>>>>
>>>>>> Scalloped potatoes are always wonderful IMO, and easy to add to to
>>>>>> make
>>>>>> complete meals as you say.
>>>>>>
>>>>>> Cheri
>>>>>
>>>>> That's how my mom served them when I was a kid. It wasn't a side
>>>>> dish,
>>>>> it was dinner.
>>>>>
>>>>> Jill
>>>>
>>>> I am certain this must have been nutritionally a failure. Too much of
>>>> something or other, not enough of this or that. Amazing you are still
>>>> going strong !
>>>>
>>>> :-Þ (sarcasm emoticon)
>>>
>>> <g> Never mind all that I want Jill's recipe for scalloped potatoes
>>> ))))
>>>
>> It's not my recipe, just what I remember and have always done. I
>> think Mom got the recipe from the 1950's Betty Crocker cookbook.
>>
>> Peel and slice about six russet potatoes. Make a roux with butter,
>> flour, salt & pepper. Stir in enough milk, cream or half & half to
>> make a medium white sauce. Stir for a few minutes until heated
>> through and lightly thickened. Pour the sauce over the sliced
>> potatoes in a casserole dish.
>>
>> This is the point where you would stir in other ingredients if
>> desired. Seems to me Mom sometimes added minced onion. Pop it into a
>> hot oven, about 350F, for about 45 minutes. The top should be nicely
>> browned and the sauce bubbly.
>
> I'll give that a wee try ) Thanks)) Cheese might be good in there
> too?
>
Grated cheese makes it "au gratin" potatoes.

Jill

"jmcquown" > wrote in message
...
> On 9/14/2013 8:15 AM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 9/14/2013 6:53 AM, Ophelia wrote:
>>>>
>>>>
>>>> > wrote in message
>>>> ...
>>>>> On Sat, 14 Sep 2013 05:35:15 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> On 9/13/2013 9:33 PM, Cheri wrote:
>>>>>>> "jmcquown" > wrote in message
>>>>>>> ...
>>>>>>>
>>>>>>>> I'm planning scalloped potatoes for dinner tomorrow night. I might
>>>>>>>> throw in some shredded cheese to make au gratin potatoes. Add some
>>>>>>>> diced ham or browned sausage and broccoli florets. That would be a
>>>>>>>> full casserole-type meal.
>>>>>>>>
>>>>>>>> Jill
>>>>>>>
>>>>>>>
>>>>>>> Scalloped potatoes are always wonderful IMO, and easy to add to to
>>>>>>> make
>>>>>>> complete meals as you say.
>>>>>>>
>>>>>>> Cheri
>>>>>>
>>>>>> That's how my mom served them when I was a kid. It wasn't a side
>>>>>> dish,
>>>>>> it was dinner.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> I am certain this must have been nutritionally a failure. Too much of
>>>>> something or other, not enough of this or that. Amazing you are still
>>>>> going strong !
>>>>>
>>>>> :-Þ (sarcasm emoticon)
>>>>
>>>> <g> Never mind all that I want Jill's recipe for scalloped potatoes
>>>> ))))
>>>>
>>> It's not my recipe, just what I remember and have always done. I
>>> think Mom got the recipe from the 1950's Betty Crocker cookbook.
>>>
>>> Peel and slice about six russet potatoes. Make a roux with butter,
>>> flour, salt & pepper. Stir in enough milk, cream or half & half to
>>> make a medium white sauce. Stir for a few minutes until heated
>>> through and lightly thickened. Pour the sauce over the sliced
>>> potatoes in a casserole dish.
>>>
>>> This is the point where you would stir in other ingredients if
>>> desired. Seems to me Mom sometimes added minced onion. Pop it into a
>>> hot oven, about 350F, for about 45 minutes. The top should be nicely
>>> browned and the sauce bubbly.
>>
>> I'll give that a wee try ) Thanks)) Cheese might be good in there
>> too?
>>
> Grated cheese makes it "au gratin" potatoes.

Sounds fairynuff to me) What other ingredients would you add then if not
cheese?

--
--
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Ophelia wrote:
>
> "jmcquown" wrote:
> > Might not be good for her, but what I cook and eat
> > works perfectly well for me.
>
> Aye, me too.

And again, I agree with you both. I cook what I like and enjoy it.
That doesn't mean though that what I do won't come back to haunt me a
few year later. I listen to all diet conversation and I HAVE changed
a few things from listening to others.

G.

Ophelia wrote:
>
> <g> Never mind all that I want Jill's recipe for scalloped potatoes ))))

I forgot to buy corndogs at the grocery this morning but no
worries....I plan to make scalloped potatoes today instead as I have
lots of good potatoes. Jill got me thinking about that.

I'm planning to try this recipe as it looks and sounds good:
http://southern.food.com/recipe/scal...potatoes-85629

I might add some broccoli to it to make it more of a meal but don't
have any meat to add. I also might just make broccoli on the side with
melted cheese. Still no meat though. I'm wondering if a can of tuna
would complete this as a casserole.

If that tuna addition sounds nasty to you, please write and stop me.
Will be a few more hours before I make it all.

G.