What comes to mind when you think of a "Blue Plate Special"?

To me it conjurs up images of an old-style diner with something like
meat loaf and mashed potatoes and perhaps another vegetable side or two.

At the "club" today (10/25/2013):

Blue Plate Special

Baked Salmon Stuffed with Crab Meat
Topped with a Delicious Lobster Cream Sauce, Yellow Rice and Steamed
Vegetables
$11.00

It sounds nice, might even be quite tasty! I'm just not sure the yellow
rice would play well with the salmon. Just like the black rice didn't
work at all with the sauteed scallops I had last year. The black rice
completely overpowered the delicate sweet taste of the scallops.

So, Blue Plate Special? Please tell me what you think of as a Blue
Plate Special.

Jill

"jmcquown" > wrote in message
...
> What comes to mind when you think of a "Blue Plate Special"?
>
> To me it conjurs up images of an old-style diner with something like meat
> loaf and mashed potatoes and perhaps another vegetable side or two.
>
> At the "club" today (10/25/2013):
>
> Blue Plate Special
>
> Baked Salmon Stuffed with Crab Meat
> Topped with a Delicious Lobster Cream Sauce, Yellow Rice and Steamed
> Vegetables
> $11.00
>
> It sounds nice, might even be quite tasty! I'm just not sure the yellow
> rice would play well with the salmon. Just like the black rice didn't
> work at all with the sauteed scallops I had last year. The black rice
> completely overpowered the delicate sweet taste of the scallops.
>
> So, Blue Plate Special? Please tell me what you think of as a Blue Plate
> Special.

I'll be interested to hear because I've never heard of it
--
http://www.helpforheroes.org.uk/shop/

On Fri, 25 Oct 2013 11:53:41 -0400, jmcquown >
wrote:

>What comes to mind when you think of a "Blue Plate Special"?
>
>To me it conjurs up images of an old-style diner with something like
>meat loaf and mashed potatoes and perhaps another vegetable side or two.
>
>At the "club" today (10/25/2013):
>
>Blue Plate Special
>
>Baked Salmon Stuffed with Crab Meat
>Topped with a Delicious Lobster Cream Sauce, Yellow Rice and Steamed
>Vegetables
>$11.00
>
>It sounds nice, might even be quite tasty! I'm just not sure the yellow
>rice would play well with the salmon. Just like the black rice didn't
>work at all with the sauteed scallops I had last year. The black rice
>completely overpowered the delicate sweet taste of the scallops.
>
>So, Blue Plate Special? Please tell me what you think of as a Blue
>Plate Special.
>
>Jill

I think of it as a special of the day at a diner or truck stop.
Janet US

"jmcquown" > wrote in message
...
> What comes to mind when you think of a "Blue Plate Special"?
>
> To me it conjurs up images of an old-style diner with something like meat
> loaf and mashed potatoes and perhaps another vegetable side or two.
>
> At the "club" today (10/25/2013):
>
> Blue Plate Special
>
> Baked Salmon Stuffed with Crab Meat
> Topped with a Delicious Lobster Cream Sauce, Yellow Rice and Steamed
> Vegetables
> $11.00
>
> It sounds nice, might even be quite tasty! I'm just not sure the yellow
> rice would play well with the salmon. Just like the black rice didn't
> work at all with the sauteed scallops I had last year. The black rice
> completely overpowered the delicate sweet taste of the scallops.
>
> So, Blue Plate Special? Please tell me what you think of as a Blue Plate
> Special.
>
> Jill


I think of Woolworth's in the old days of fine counter dining. ;-)

Cheri

On 10/25/2013 12:15 PM, Janet Bostwick wrote:
> On Fri, 25 Oct 2013 11:53:41 -0400, jmcquown >
> wrote:
>
>> What comes to mind when you think of a "Blue Plate Special"?
>>
>> To me it conjurs up images of an old-style diner with something like
>> meat loaf and mashed potatoes and perhaps another vegetable side or two.
>>
>> At the "club" today (10/25/2013):
>>
>> Blue Plate Special
>>
>> Baked Salmon Stuffed with Crab Meat
>> Topped with a Delicious Lobster Cream Sauce, Yellow Rice and Steamed
>> Vegetables
>> $11.00
>>
>> It sounds nice, might even be quite tasty! I'm just not sure the yellow
>> rice would play well with the salmon. Just like the black rice didn't
>> work at all with the sauteed scallops I had last year. The black rice
>> completely overpowered the delicate sweet taste of the scallops.
>>
>> So, Blue Plate Special? Please tell me what you think of as a Blue
>> Plate Special.
>>
>> Jill
>
> I think of it as a special of the day at a diner or truck stop.
> Janet US
>
Me, too. Not fancy food. I wish there was a diner or a truck stop
(shut up, Sheldon!) in this area. There are a lot of good restaurants,
sure. But nothing like a place that would offer a real Blue Plate Special.

The closest I can get is Barbara Jeans on Lady's Island:

http://www.barbarajeans.com/menu/

It's a "regional chain". Very good food. John and I always wind up
taking home leftovers because they serve *very* large portions. That's
fine with me; the prices are very reasonable. But it's still not a
diner and they don't have Blue Plate Specials.

Jill

On 10/25/2013 12:05 PM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> What comes to mind when you think of a "Blue Plate Special"?
>>
>> To me it conjurs up images of an old-style diner with something like
>> meat loaf and mashed potatoes and perhaps another vegetable side or two.
>>
>> At the "club" today (10/25/2013):
>>
>> Blue Plate Special
>>
>> Baked Salmon Stuffed with Crab Meat
>> Topped with a Delicious Lobster Cream Sauce, Yellow Rice and Steamed
>> Vegetables
>> $11.00
>>
>> It sounds nice, might even be quite tasty! I'm just not sure the
>> yellow rice would play well with the salmon. Just like the black rice
>> didn't work at all with the sauteed scallops I had last year. The
>> black rice completely overpowered the delicate sweet taste of the
>> scallops.
>>
>> So, Blue Plate Special? Please tell me what you think of as a Blue
>> Plate Special.
>
> I'll be interested to hear because I've never heard of it

It's a US thing.

http://en.wikipedia.org/wiki/Blue-plate_special

'particularly (but not only) diners and cafes. It refers to a specially
low-priced meal, usually changing daily. It typically consists of a
"meat and three" (three vegetables), presented on a single plate,'

Jill

On 10/25/2013 12:33 PM, Cheri wrote:
> "jmcquown" > wrote in message
> ...
>> What comes to mind when you think of a "Blue Plate Special"?
>>
>> To me it conjurs up images of an old-style diner with something like
>> meat loaf and mashed potatoes and perhaps another vegetable side or two.
>>
(snipped self)
>>
>> So, Blue Plate Special? Please tell me what you think of as a Blue
>> Plate Special.
>>
>> Jill
>
>
> I think of Woolworth's in the old days of fine counter dining. ;-)
>
> Cheri

Ah, Woolworth's! LOL I'd forgotten! When I worked at JC Penney I'd
often walk a few shops down the mall to eat lunch at Woolworth's.

Then I'd peruse the store and buy a silly trinket. I still have a
necklace I bought there around 1979... it was macramé. (Remember
macramé? Big thing in the 1970's.) The necklace has three dangling
seashells. The shells were cleanly sliced through to reveal the lovely
colours inside. You just tie it behind your neck. It can be worn long
or as a choker. I still wear that $1 necklace from Woolworth's.

Jill

"jmcquown" > wrote in message
...

>> I'll be interested to hear because I've never heard of it
>
> It's a US thing.
>
> http://en.wikipedia.org/wiki/Blue-plate_special
>
> 'particularly (but not only) diners and cafes. It refers to a specially
> low-priced meal, usually changing daily. It typically consists of a "meat
> and three" (three vegetables), presented on a single plate,'

Thanks) Probably what we would be called 'Today's Special' and a new one
would be chalked up daily on a black board)

I am interested to see what responses you get


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

On 10/25/2013 11:53 AM, jmcquown wrote:
> What comes to mind when you think of a "Blue Plate Special"?
>
> To me it conjurs up images of an old-style diner with something like
> meat loaf and mashed potatoes and perhaps another vegetable side or two.
>
> At the "club" today (10/25/2013):
>
> Blue Plate Special
>
> Baked Salmon Stuffed with Crab Meat
> Topped with a Delicious Lobster Cream Sauce, Yellow Rice and Steamed
> Vegetables
> $11.00
>
> It sounds nice, might even be quite tasty! I'm just not sure the yellow
> rice would play well with the salmon. Just like the black rice didn't
> work at all with the sauteed scallops I had last year. The black rice
> completely overpowered the delicate sweet taste of the scallops.
>
> So, Blue Plate Special? Please tell me what you think of as a Blue
> Plate Special.
>
> Jill

I think of the diner too. I'd expect the Blue Plate Special would be
meatloaf, not stuffed salmon. I guess the chef is trying to be cutesy
with the description. Probably few people under 40 ever heard of it.

Found t his on Wikipedea
The origin and explanation of the phrase are not clear. Kevin Reed says
that "during the Depression, a manufacturer started making plates with
separate sections for each part of a meal—like a frozen dinner tray—it
seems that for whatever reason they were only available in the color
blue." Michael Quinion cites a dictionary entry indicating that the blue
plates were, more specifically, inexpensive divided plates that were
decorated with a "blue willow" or similar blue pattern, such as those
popularized by Spode and Wedgwood. One of his correspondents says that
the first known use of the term is on an October 22, 1892 Fred Harvey
Company restaurant menu, and implies that blue-plate specials were
regular features at Harvey Houses

On Friday, October 25, 2013 8:53:41 AM UTC-7, jmcquown wrote:
> What comes to mind when you think of a "Blue Plate Special"?


I think of the lunch counter at a downtown store or a diner.

When I had the restaurant we did "lunch specials", some with plain food like an old fashioned diner special, meatloaf, etc. But I liked to do interesting things as well.

I posted a lot of our lunch specials on the cookbook website. We were more of a breakfast and lunch cafe than a diner and my food is more eclectic.

http://www.hizzoners.com/index.php/r...lunch-specials

On 10/25/2013 12:56 PM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>
>>> I'll be interested to hear because I've never heard of it
>>
>> It's a US thing.
>>
>> http://en.wikipedia.org/wiki/Blue-plate_special
>>
>> 'particularly (but not only) diners and cafes. It refers to a
>> specially low-priced meal, usually changing daily. It typically
>> consists of a "meat and three" (three vegetables), presented on a
>> single plate,'
>
> Thanks) Probably what we would be called 'Today's Special' and a new
> one would be chalked up daily on a black board)
>
Exactly that!

> I am interested to see what responses you get
>
Let's see how many people mention meat loaf.

Jill

"jmcquown" > wrote in message
...
> On 10/25/2013 12:56 PM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>
>>>> I'll be interested to hear because I've never heard of it
>>>
>>> It's a US thing.
>>>
>>> http://en.wikipedia.org/wiki/Blue-plate_special
>>>
>>> 'particularly (but not only) diners and cafes. It refers to a
>>> specially low-priced meal, usually changing daily. It typically
>>> consists of a "meat and three" (three vegetables), presented on a
>>> single plate,'
>>
>> Thanks) Probably what we would be called 'Today's Special' and a new
>> one would be chalked up daily on a black board)
>>
> Exactly that!
>
>> I am interested to see what responses you get
>>
> Let's see how many people mention meat loaf.

<g>


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

"jmcquown" > wrote in message
...
> On 10/25/2013 12:33 PM, Cheri wrote:
>> "jmcquown" > wrote in message
>> ...
>>> What comes to mind when you think of a "Blue Plate Special"?
>>>
>>> To me it conjurs up images of an old-style diner with something like
>>> meat loaf and mashed potatoes and perhaps another vegetable side or two.
>>>
> (snipped self)
>>>
>>> So, Blue Plate Special? Please tell me what you think of as a Blue
>>> Plate Special.
>>>
>>> Jill
>>
>>
>> I think of Woolworth's in the old days of fine counter dining. ;-)
>>
>> Cheri
>
> Ah, Woolworth's! LOL I'd forgotten! When I worked at JC Penney I'd often
> walk a few shops down the mall to eat lunch at Woolworth's.
>
> Then I'd peruse the store and buy a silly trinket. I still have a
> necklace I bought there around 1979... it was macramé. (Remember macramé?
> Big thing in the 1970's.) The necklace has three dangling seashells. The
> shells were cleanly sliced through to reveal the lovely colours inside.
> You just tie it behind your neck. It can be worn long or as a choker. I
> still wear that $1 necklace from Woolworth's.
>
> Jill


I used to love Woolworths when I was young. I could always find a
treasure...and who could ever forget Evening in Paris in the little blue
bottle.

Cheri

On 2013-10-25 1:07 PM, Ed Pawlowski wrote:
> On 10/25/2013 11:53 AM, jmcquown wrote:

>>
>> So, Blue Plate Special? Please tell me what you think of as a Blue
>> Plate Special.
>>
>> Jill
>
> I think of the diner too. I'd expect the Blue Plate Special would be
> meatloaf, not stuffed salmon. I guess the chef is trying to be cutesy
> with the description. Probably few people under 40 ever heard of it.
>
> Found t his on Wikipedea
> The origin and explanation of the phrase are not clear. Kevin Reed says
> that "during the Depression, a manufacturer started making plates with
> separate sections for each part of a meal—like a frozen dinner tray—it
> seems that for whatever reason they were only available in the color
> blue." Michael Quinion cites a dictionary entry indicating that the blue
> plates were, more specifically, inexpensive divided plates that were
> decorated with a "blue willow" or similar blue pattern, such as those
> popularized by Spode and Wedgwood. One of his correspondents says that
> the first known use of the term is on an October 22, 1892 Fred Harvey
> Company restaurant menu, and implies that blue-plate specials were
> regular features at Harvey Houses

I had to go to Wikipedia too because it is basically an American term.
I thought I was familiar with it and Wiki reinforced what I thought it
was, a cheap meal most of the food groups. Salmon stuffed with crab meat
is not IMO blue plate fare. I like salmon and I like crab, but salmon
stuffed with crab meat doesn't even sound good.

On 10/25/2013 1:22 PM, Cheri wrote:
> "jmcquown" > wrote in message
> ...
>> On 10/25/2013 12:33 PM, Cheri wrote:
>>> "jmcquown" > wrote in message
>>> ...
>>>> What comes to mind when you think of a "Blue Plate Special"?
>>>>
>>>> To me it conjurs up images of an old-style diner with something like
>>>> meat loaf and mashed potatoes and perhaps another vegetable side or
>>>> two.
>>>>
>> (snipped self)
>>>>
>>>> So, Blue Plate Special? Please tell me what you think of as a Blue
>>>> Plate Special.
>>>>
>>>> Jill
>>>
>>>
>>> I think of Woolworth's in the old days of fine counter dining. ;-)
>>>
>>> Cheri
>>
>> Ah, Woolworth's! LOL I'd forgotten! When I worked at JC Penney I'd
>> often walk a few shops down the mall to eat lunch at Woolworth's.
>>
>> Then I'd peruse the store and buy a silly trinket. I still have a
>> necklace I bought there around 1979... it was macramé. (Remember
>> macramé? Big thing in the 1970's.) The necklace has three dangling
>> seashells. The shells were cleanly sliced through to reveal the
>> lovely colours inside. You just tie it behind your neck. It can be
>> worn long or as a choker. I still wear that $1 necklace from
>> Woolworth's.
>>
>> Jill
>
>
> I used to love Woolworths when I was young. I could always find a
> treasure...and who could ever forget Evening in Paris in the little blue
> bottle.
>
> Cheri

Oh yes! I, too, perused the perfume and cosmetics aisle. On my lunch
breaks. I think that's where I bought my first bottle of Tabu.

Jill

"Cheri" > wrote in message
...
> "jmcquown" > wrote in message
> ...
>> On 10/25/2013 12:33 PM, Cheri wrote:
>>> "jmcquown" > wrote in message
>>> ...
>>>> What comes to mind when you think of a "Blue Plate Special"?
>>>>
>>>> To me it conjurs up images of an old-style diner with something like
>>>> meat loaf and mashed potatoes and perhaps another vegetable side or
>>>> two.
>>>>
>> (snipped self)
>>>>
>>>> So, Blue Plate Special? Please tell me what you think of as a Blue
>>>> Plate Special.
>>>>
>>>> Jill
>>>
>>>
>>> I think of Woolworth's in the old days of fine counter dining. ;-)
>>>
>>> Cheri
>>
>> Ah, Woolworth's! LOL I'd forgotten! When I worked at JC Penney I'd
>> often walk a few shops down the mall to eat lunch at Woolworth's.
>>
>> Then I'd peruse the store and buy a silly trinket. I still have a
>> necklace I bought there around 1979... it was macramé. (Remember
>> macramé? Big thing in the 1970's.) The necklace has three dangling
>> seashells. The shells were cleanly sliced through to reveal the lovely
>> colours inside. You just tie it behind your neck. It can be worn long or
>> as a choker. I still wear that $1 necklace from Woolworth's.
>>
>> Jill
>
>
> I used to love Woolworths when I was young. I could always find a
> treasure...and who could ever forget Evening in Paris in the little blue
> bottle.

Oooooh I remember that!!! Oh and didn't we think we were glamorous)) We
used to get our lunches in Woolworths too)

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

On 10/25/2013 1:26 PM, Dave Smith wrote:
> On 2013-10-25 1:07 PM, Ed Pawlowski wrote:
>> On 10/25/2013 11:53 AM, jmcquown wrote:
>
>>>
>>> So, Blue Plate Special? Please tell me what you think of as a Blue
>>> Plate Special.
>>>
>>> Jill
>>
>> I think of the diner too. I'd expect the Blue Plate Special would be
>> meatloaf, not stuffed salmon. I guess the chef is trying to be cutesy
>> with the description. Probably few people under 40 ever heard of it.
>>
>> Found t his on Wikipedea
>> The origin and explanation of the phrase are not clear. Kevin Reed says
>> that "during the Depression, a manufacturer started making plates with
>> separate sections for each part of a meal—like a frozen dinner tray—it
>> seems that for whatever reason they were only available in the color
>> blue."

> I had to go to Wikipedia too because it is basically an American term.
> I thought I was familiar with it and Wiki reinforced what I thought it
> was, a cheap meal most of the food groups.

Yes.

Salmon stuffed with crab meat
> is not IMO blue plate fare. I like salmon and I like crab, but salmon
> stuffed with crab meat doesn't even sound good.

I suppose it could be quite tasty if they can actually prepare it well.
The yellow rice has me puzzled. That would be the last thing I'd
serve with salmon. Or crab.

Jill

On Fri, 25 Oct 2013 13:44:01 -0400, jmcquown >
wrote:
snip
> The yellow rice has me puzzled. That would be the last thing I'd
>serve with salmon. Or crab.
>
>Jill
I'm assuming that is saffron rice. A pleasant dish, but in this case
I would rather have an herby rice.
Something with a little bite to offset the fatty salmon -- maybe
parsley or green onion or both. That would also look prettier on the
plate than the saffron rice.. Saffron rice is too bland, too smooth
in the mouth.
Janet US

On Friday, October 25, 2013 1:44:01 PM UTC-4, jmcquown wrote:
>
> I suppose it could be quite tasty if they can actually prepare it well.
> The yellow rice has me puzzled. That would be the last thing I'd
> serve with salmon. Or crab.
>
> Jill

What's wrong with the color yellow? A saffron
or lemon zest flavored rice would be wonderful.

http://www.richardfisher.com

jmcquown wrote:

> What comes to mind when you think of a "Blue Plate Special"?
>
>
>
> To me it conjurs up images of an old-style diner with something like
>
> meat loaf and mashed potatoes and perhaps another vegetable side or two.
>
>
>
> At the "club" today (10/25/2013):
>
>
>
> Blue Plate Special
>
>
>
> Baked Salmon Stuffed with Crab Meat
>
> Topped with a Delicious Lobster Cream Sauce, Yellow Rice and Steamed
>
> Vegetables
>
> $11.00
>
>
>
> It sounds nice, might even be quite tasty! I'm just not sure the yellow
>
> rice would play well with the salmon. Just like the black rice didn't
>
> work at all with the sauteed scallops I had last year. The black rice
>
> completely overpowered the delicate sweet taste of the scallops.
>
>
>
> So, Blue Plate Special? Please tell me what you think of as a Blue
>
> Plate Special.


You have a peevish mien about you,,,


--
Best
Greg

"l not -l" > wrote in message
...
>
> On 25-Oct-2013, jmcquown > wrote:
>
>> What comes to mind when you think of a "Blue Plate Special"?
>>
>> To me it conjurs up images of an old-style diner with something like
>> meat loaf and mashed potatoes and perhaps another vegetable side or
>> two.
> Yes ma'am, I'm seein' the lunch counter at JJ Newberry or Woolworth.
> Meatloaf, mashed potatoes 'n gravy, cut green beans (from a can), corn
> (canned), and a roll with butter. Funny though, I don't ever recall
> the plate actually being blue.
>
> We didn't eat out much when I was a kid; when we did it was most likely
> when we rode the bus into "downtown" for shopping. Most of the time it
> would be at the lunch counter; but, every now and then we'd go to Ruby's
> Cafe. Ruby's was like goin' to heaven; it was next door to the Kentucky
> Maid Creamery and the scent of vanilla hung in the air from the ice
> cream they always seemed to be mixing. 8-)

Did you get some icecream?
--
http://www.helpforheroes.org.uk/shop/

"jmcquown" wrote in message ...

What comes to mind when you think of a "Blue Plate Special"?

To me it conjurs up images of an old-style diner with something like
meat loaf and mashed potatoes and perhaps another vegetable side or two.

At the "club" today (10/25/2013):

Blue Plate Special

Baked Salmon Stuffed with Crab Meat
Topped with a Delicious Lobster Cream Sauce, Yellow Rice and Steamed
Vegetables
$11.00

It sounds nice, might even be quite tasty! I'm just not sure the yellow
rice would play well with the salmon. Just like the black rice didn't
work at all with the sauteed scallops I had last year. The black rice
completely overpowered the delicate sweet taste of the scallops.

So, Blue Plate Special? Please tell me what you think of as a Blue
Plate Special.

Jill

~~~~~~~
I haven't heard that term for a long time. I remember it from my childhood,
although I guess it's still used. I think of it as a single plate with a
meat and a couple of veggies.

MaryL

"Dave Smith" wrote in message news
On 2013-10-25 1:07 PM, Ed Pawlowski wrote:
> On 10/25/2013 11:53 AM, jmcquown wrote:

I like salmon and I like crab, but salmon
stuffed with crab meat doesn't even sound good.
--------------------------------------------------------------------------------

It's very good. We get this (prepared but uncooked) at Costco all the time,
and it's common on restaurant menus.

"jmcquown" wrote in message ...

On 10/25/2013 1:22 PM, Cheri wrote:
> "jmcquown" > wrote in message
> ...
>> On 10/25/2013 12:33 PM, Cheri wrote:
>>> "jmcquown" > wrote in message
>>> ...
>>>> What comes to mind when you think of a "Blue Plate Special"?
>>>>
>>>> To me it conjurs up images of an old-style diner with something like
>>>> meat loaf and mashed potatoes and perhaps another vegetable side or
>>>> two.
>>>>
>> (snipped self)
>>>>
>>>> So, Blue Plate Special? Please tell me what you think of as a Blue
>>>> Plate Special.
>>>>
>>>> Jill
>>>
>>>
>>> I think of Woolworth's in the old days of fine counter dining. ;-)
>>>
>>> Cheri
>>
>> Ah, Woolworth's! LOL I'd forgotten! When I worked at JC Penney I'd
>> often walk a few shops down the mall to eat lunch at Woolworth's.
>>
>> Then I'd peruse the store and buy a silly trinket. I still have a
>> necklace I bought there around 1979... it was macramé. (Remember
>> macramé? Big thing in the 1970's.) The necklace has three dangling
>> seashells. The shells were cleanly sliced through to reveal the
>> lovely colours inside. You just tie it behind your neck. It can be
>> worn long or as a choker. I still wear that $1 necklace from
>> Woolworth's.
>>
>> Jill
>
>
> I used to love Woolworths when I was young. I could always find a
> treasure...and who could ever forget Evening in Paris in the little blue
> bottle.
>
> Cheri

Oh yes! I, too, perused the perfume and cosmetics aisle. On my lunch
breaks. I think that's where I bought my first bottle of Tabu.

Jill

AHHH Tabu. I wore that for years. Still have some. My Grandmother wore
April in Paris. She lived in Paris Ontario, and I was born there. When we
went to the "city" we would go to Woolworth's....Sharon in Canada

In article >, says...

> I used to love Woolworths when I was young. I could always find a
> treasure...and who could ever forget Evening in Paris in the little blue
> bottle.

Not my Mother for sure, recipient of many bottles of it :-)

Janet UK

On Fri, 25 Oct 2013 13:26:58 -0400, Dave Smith
> wrote:

> I like salmon and I like crab, but salmon
> stuffed with crab meat doesn't even sound good.

I agree. I used to buy whatever the white fish was that they
"stuffed" with crab at the grocery store, but the thought of salmon
stuffed with crab does not appeal to me either.

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

"jmcquown" > wrote in message
...
> What comes to mind when you think of a "Blue Plate Special"?
>
> To me it conjurs up images of an old-style diner with something like meat
> loaf and mashed potatoes and perhaps another vegetable side or two.
>
> At the "club" today (10/25/2013):
>
> Blue Plate Special
>
> Baked Salmon Stuffed with Crab Meat
> Topped with a Delicious Lobster Cream Sauce, Yellow Rice and Steamed
> Vegetables
> $11.00
>
> It sounds nice, might even be quite tasty! I'm just not sure the yellow
> rice would play well with the salmon. Just like the black rice didn't
> work at all with the sauteed scallops I had last year. The black rice
> completely overpowered the delicate sweet taste of the scallops.
>
> So, Blue Plate Special? Please tell me what you think of as a Blue Plate
> Special.
>
> Jill

I think pretty much exactly what you think.

On 10/25/2013 2:20 PM, Janet Bostwick wrote:
> On Fri, 25 Oct 2013 13:44:01 -0400, jmcquown >
> wrote:
> snip
>> The yellow rice has me puzzled. That would be the last thing I'd
>> serve with salmon. Or crab.
>>
>> Jill
> I'm assuming that is saffron rice. A pleasant dish, but in this case
> I would rather have an herby rice.
> Something with a little bite to offset the fatty salmon -- maybe
> parsley or green onion or both. That would also look prettier on the
> plate than the saffron rice.. Saffron rice is too bland, too smooth
> in the mouth.
> Janet US
>
The yellow rice I had in mind was more Tex-Mex, with cumin and turmeric.

Jill

On 10/25/2013 2:23 PM, l not -l wrote:
> On 25-Oct-2013, jmcquown > wrote:
>
>> What comes to mind when you think of a "Blue Plate Special"?
>>
>> To me it conjurs up images of an old-style diner with something like
>> meat loaf and mashed potatoes and perhaps another vegetable side or
>> two.
> Yes ma'am, I'm seein' the lunch counter at JJ Newberry or Woolworth.
> Meatloaf, mashed potatoes 'n gravy, cut green beans (from a can), corn
> (canned), and a roll with butter. Funny though, I don't ever recall
> the plate actually being blue.
>
> We didn't eat out much when I was a kid; when we did it was most likely
> when we rode the bus into "downtown" for shopping. Most of the time it
> would be at the lunch counter; but, every now and then we'd go to Ruby's
> Cafe. Ruby's was like goin' to heaven; it was next door to the Kentucky
> Maid Creamery and the scent of vanilla hung in the air from the ice
> cream they always seemed to be mixing. 8-)
>
What a pleasant memory! Thanks for sharing it.

Jill

On Fri, 25 Oct 2013 13:07:29 -0400, Ed Pawlowski > wrote:

>On 10/25/2013 11:53 AM, jmcquown wrote:
>> What comes to mind when you think of a "Blue Plate Special"?
>>
>> To me it conjurs up images of an old-style diner with something like
>> meat loaf and mashed potatoes and perhaps another vegetable side or two.
>>
>> At the "club" today (10/25/2013):
>>
>> Blue Plate Special
>>
>> Baked Salmon Stuffed with Crab Meat
>> Topped with a Delicious Lobster Cream Sauce, Yellow Rice and Steamed
>> Vegetables
>> $11.00
>>
>> It sounds nice, might even be quite tasty! I'm just not sure the yellow
>> rice would play well with the salmon. Just like the black rice didn't
>> work at all with the sauteed scallops I had last year. The black rice
>> completely overpowered the delicate sweet taste of the scallops.
>>
>> So, Blue Plate Special? Please tell me what you think of as a Blue
>> Plate Special.
>>
>> Jill
>
>I think of the diner too. I'd expect the Blue Plate Special would be
>meatloaf, not stuffed salmon. I guess the chef is trying to be cutesy
>with the description. Probably few people under 40 ever heard of it.
>
>Found t his on Wikipedea
>The origin and explanation of the phrase are not clear. Kevin Reed says
>that "during the Depression, a manufacturer started making plates with
>separate sections for each part of a meal—like a frozen dinner tray—it
>seems that for whatever reason they were only available in the color
>blue." Michael Quinion cites a dictionary entry indicating that the blue
>plates were, more specifically, inexpensive divided plates that were
>decorated with a "blue willow" or similar blue pattern, such as those
>popularized by Spode and Wedgwood. One of his correspondents says that
>the first known use of the term is on an October 22, 1892 Fred Harvey
>Company restaurant menu, and implies that blue-plate specials were
>regular features at Harvey Houses

Just about every Chinese restaurant in NYC used those compartmentized
plates for serving their Combination Specials... I'm sure many still.
They were heavy white porcelain dinnerware (sometines ecru), typically
a larger diameter than their regular plates, with a thin blue line
around the border, I ate countless thousands of those combination
specials. In the '50s was typically chow mein (pork, chicken, shrimp
- shrimp was dirt cheap back then), egg roll, and fly lice... preceded
with soup (wonton, chicken egg drop, tomato eggdrop), followed by
dessert (ice cream, jello, almond cookies) w/fortune cookie,
accompanied by bottomless teapot and typical condiments; soy sauce,
hot mustard, duck sauce, crispy noodles. Served on real linen,
impeccable wait service, and portions were huge; 35¢ + 15¢ tip. It's
NOT an Archie Bunkerism, everyone in NYC called it eating "Chinks".
Before dinner on Saturday most kids went to the matinee movies; a full
lenght double feature, preceded by newreels, many shorts, and 25
cartoons... kids were kept occupied from 10 AM - 4 PM... wasn't much
TV back then... six hours of movies for 11¢... if your ticket had a
star printed on it admission was free, I never got a star, never heard
of anyone who did. Had to behave in the theater, there were Matrons
with flashlights who knew how to use them... Matrons were middle aged
women, probably mid forties, looked a lot older due to grey/white
hair, hardly anyone bleached their hair back then other than the
barroom floozies, brassy yellow from a bottle of Javel water. Matrons
wore name pins, the only Matron I still remember was Nancy... Matron
Nancy had the largest pointiest breasts I think I've ever seen
since... she was built like a '61 Chrysler Imperial with headlights to
match:
http://www.hemmings.com/classifieds/...n/1587143.html
http://en.wikipedia.org/wiki/Sodium_hypochlorite

jmcquown wrote:
>
> At the "club" today (10/25/2013):
>
> Blue Plate Special
>
> Baked Salmon Stuffed with Crab Meat
> Topped with a Delicious Lobster Cream Sauce, Yellow Rice and Steamed
> Vegetables
> $11.00
>
> It sounds nice, might even be quite tasty! I'm just not sure the yellow
> rice would play well with the salmon.

That sounds pretty darn tasty to me, Jill. I would try it since you
still have a lot of money to spend before the end of the year. Buy
one and if it's good, maybe go back tonight and buy a couple more for
the freezer.

Gary

On Fri, 25 Oct 2013 17:53:26 -0400, jmcquown >
wrote:

>On 10/25/2013 2:20 PM, Janet Bostwick wrote:
>> On Fri, 25 Oct 2013 13:44:01 -0400, jmcquown >
>> wrote:
>> snip
>>> The yellow rice has me puzzled. That would be the last thing I'd
>>> serve with salmon. Or crab.
>>>
>>> Jill
>> I'm assuming that is saffron rice. A pleasant dish, but in this case
>> I would rather have an herby rice.
>> Something with a little bite to offset the fatty salmon -- maybe
>> parsley or green onion or both. That would also look prettier on the
>> plate than the saffron rice.. Saffron rice is too bland, too smooth
>> in the mouth.
>> Janet US
>>
>The yellow rice I had in mind was more Tex-Mex, with cumin and turmeric.
>
>Jill
Did they tell you what was meant by yellow rice (an unappealing term)?
Janet US

On Fri, 25 Oct 2013 18:10:05 -0400, Brooklyn1
> wrote:

snip six hours of movies for 11¢.snip

Every day was 10 cents. Most Saturdays one or another theater had a
special deal for kids. Popcorn was free. Lots of cartoons, a couple
of movies, a short and, of course, the required "Let's go to the
Lobby" song that drove you to the lobby to get some Dots or whatever.
The movie Saturdays were sponsored by a business. And, as you say,
kept the kids occupied on Saturday during the winter.
Janet US

Cheri wrote:
>
> "jmcquown" > wrote:
> > So, Blue Plate Special? Please tell me what you think of as a Blue Plate
> > Special.

It reminds me of KMart's old "Blue Light Specials" heheh

> I think of Woolworth's in the old days of fine counter dining. ;-)

I see you are joking but I really miss those old lunch counters in
drug stores and other stores. Our last one in town went out about 20
years ago. That last one was a favorite morning breakfast stop for
many local residents...good diner food and get to see your friends
each morning for breakfast.

Order a "hamburger with the works" for lunch and it doesn't get any
better than those. My old one even mixed a Coke like the old
days.....an official Coca Cola glass, squirt some coke syrup into it,
add carbonated water, then stir with a teaspoon and add ice.

Gary

On 10/25/2013 6:18 PM, Janet Bostwick wrote:
> On Fri, 25 Oct 2013 17:53:26 -0400, jmcquown >
> wrote:
>
>> On 10/25/2013 2:20 PM, Janet Bostwick wrote:
>>> On Fri, 25 Oct 2013 13:44:01 -0400, jmcquown >
>>> wrote:
>>> snip
>>>> The yellow rice has me puzzled. That would be the last thing I'd
>>>> serve with salmon. Or crab.
>>>>
>>>> Jill
>>> I'm assuming that is saffron rice. A pleasant dish, but in this case
>>> I would rather have an herby rice.
>>> Something with a little bite to offset the fatty salmon -- maybe
>>> parsley or green onion or both. That would also look prettier on the
>>> plate than the saffron rice.. Saffron rice is too bland, too smooth
>>> in the mouth.
>>> Janet US
>>>
>> The yellow rice I had in mind was more Tex-Mex, with cumin and turmeric.
>>
>> Jill
> Did they tell you what was meant by yellow rice (an unappealing term)?
> Janet US
>
No. I copy/pasted the special directly from the email. It just says
"yellow rice".

Jill

jmcquown wrote:
>
> Let's see how many people mention meat loaf.

That sounds delicious. Now I'm not satisfied with tonight's dinner
here, dammit.

G.

Dave Smith wrote:
>
>I like salmon and I like crab, but salmon
> stuffed with crab meat doesn't even sound good.

Don't forget the lobster sauce too....

"Baked Salmon Stuffed with Crab Meat
Topped with a Delicious Lobster Cream Sauce"

It sounds like overkill with the seafood for one dish to me, but I
love all three tastes separately so I would certainly try it (since
she needs to spend money there anyway)

Gary

On 2013-10-25 6:10 PM, Brooklyn1 wrote:

> Just about every Chinese restaurant in NYC used those compartmentized
> plates for serving their Combination Specials... I'm sure many still.

The only place I have ever seen compartmentalized serving plates was at
a vegetarian Indian restaurant in Montreal.

On 2013-10-25 6:52 PM, Gary wrote:
> jmcquown wrote:
>>
>> Let's see how many people mention meat loaf.
>
> That sounds delicious. Now I'm not satisfied with tonight's dinner
> here, dammit.
>


There are a lot of people who don't like meatloaf. I have always found
that when a restaurant offers meatloaf it is exceptionally good. If I go
to a diner and see it on the menu there is a good chance that I will
order it.

On 10/25/2013 6:57 PM, Gary wrote:
> Dave Smith wrote:
>>
>> I like salmon and I like crab, but salmon
>> stuffed with crab meat doesn't even sound good.
>
> Don't forget the lobster sauce too....
>
> "Baked Salmon Stuffed with Crab Meat
> Topped with a Delicious Lobster Cream Sauce"
>
> It sounds like overkill with the seafood for one dish to me, but I
> love all three tastes separately so I would certainly try it (since
> she needs to spend money there anyway)
>
> Gary
>
It struck me as overkill, too, Gary. (Definitely not what I'd think of
as a Blue Plate Special.) And of course I don't know what the chef's
definition of "yellow rice" is. I may have been wonderful. I didn't
get over there to try it or buy it. I'll see what's on special
tomorrow. I'm betting it won't be called a Blue Plate Special.

Jill