Can I get some input? I'm cruising sites that give nutritional
information and found one that has recipes too. This one sounds
interesting, but I'm having trouble visualizing the burger sticking
together without the addition of an egg. Do you think this would work
as written or is my intuition correct?
http://caloriecount.about.com/spanik...rs-recipe-r498


--

Good Food.
Good Friends.
Good Memories.

On Sunday, March 30, 2014 11:56:31 AM UTC-4, sf wrote:
> Can I get some input? I'm cruising sites that give nutritional
>
> information and found one that has recipes too. This one sounds
>
> interesting, but I'm having trouble visualizing the burger sticking
>
> together without the addition of an egg. Do you think this would work
>
> as written or is my intuition correct?
>
> http://caloriecount.about.com/spanik...rs-recipe-r498
>
>
>
>
>
> --
>
>
>
> Good Food.
>
> Good Friends.
>
> Good Memories.

I'd work in the white of an egg, if it gives you more confidence. What can it hurt?

On Sun, 30 Mar 2014 09:10:23 -0700 (PDT), Kalmia
> wrote:

> On Sunday, March 30, 2014 11:56:31 AM UTC-4, sf wrote:
> > Can I get some input? I'm cruising sites that give nutritional
> >
> > information and found one that has recipes too. This one sounds
> >
> > interesting, but I'm having trouble visualizing the burger sticking
> >
> > together without the addition of an egg. Do you think this would work
> >
> > as written or is my intuition correct?
> >
> > http://caloriecount.about.com/spanik...rs-recipe-r498
> >
>
> I'd work in the white of an egg, if it gives you more confidence. What can it hurt?

Agreed. I can visualize it working with half the spinach or double
the chicken - but not as written, without some sort of binder.


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> Can I get some input? I'm cruising sites that give nutritional
> information and found one that has recipes too. This one sounds
> interesting, but I'm having trouble visualizing the burger sticking
> together without the addition of an egg. Do you think this would work
> as written or is my intuition correct?
> http://caloriecount.about.com/spanik...rs-recipe-r498


Make one see how you like it. Adjust as needed.



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On Sun, 30 Mar 2014 09:57:14 -0700, sf > wrote:

>On Sun, 30 Mar 2014 09:10:23 -0700 (PDT), Kalmia
> wrote:
>
>> On Sunday, March 30, 2014 11:56:31 AM UTC-4, sf wrote:
>> > Can I get some input? I'm cruising sites that give nutritional
>> >
>> > information and found one that has recipes too. This one sounds
>> >
>> > interesting, but I'm having trouble visualizing the burger sticking
>> >
>> > together without the addition of an egg. Do you think this would work
>> >
>> > as written or is my intuition correct?
>> >
>> > http://caloriecount.about.com/spanik...rs-recipe-r498
>> >
>>
>> I'd work in the white of an egg, if it gives you more confidence. What can it hurt?
>
>Agreed. I can visualize it working with half the spinach or double
>the chicken - but not as written, without some sort of binder.

squeezed dry, that spinach is a very small amount. The ground chicken
is pasty to start. I don't see anything wrong with it. I would be
more concerned about the feta. I'd make sure the cheese was very
fine. You may have to form patties and set aside in fridge for a bit
to firm up.
Janet US

"Paul M. Cook" > wrote in message
...
>
> "sf" > wrote in message
> ...
>> Can I get some input? I'm cruising sites that give nutritional
>> information and found one that has recipes too. This one sounds
>> interesting, but I'm having trouble visualizing the burger sticking
>> together without the addition of an egg. Do you think this would work
>> as written or is my intuition correct?
>> http://caloriecount.about.com/spanik...rs-recipe-r498
>
>
> Make one see how you like it. Adjust as needed.

Paul, Paul, Paul. You just had to go and say what dozens of us thought as
we scrolled past her post, now didn't you?

On Sun, 30 Mar 2014 12:15:12 -0600, Janet Bostwick
> wrote:

> On Sun, 30 Mar 2014 09:57:14 -0700, sf > wrote:
>
> >On Sun, 30 Mar 2014 09:10:23 -0700 (PDT), Kalmia
> > wrote:
> >
> >> On Sunday, March 30, 2014 11:56:31 AM UTC-4, sf wrote:
> >> > Can I get some input? I'm cruising sites that give nutritional
> >> >
> >> > information and found one that has recipes too. This one sounds
> >> >
> >> > interesting, but I'm having trouble visualizing the burger sticking
> >> >
> >> > together without the addition of an egg. Do you think this would work
> >> >
> >> > as written or is my intuition correct?
> >> >
> >> > http://caloriecount.about.com/spanik...rs-recipe-r498
> >> >
> >>
> >> I'd work in the white of an egg, if it gives you more confidence. What can it hurt?
> >
> >Agreed. I can visualize it working with half the spinach or double
> >the chicken - but not as written, without some sort of binder.
>
> squeezed dry, that spinach is a very small amount. The ground chicken
> is pasty to start. I don't see anything wrong with it. I would be
> more concerned about the feta. I'd make sure the cheese was very
> fine. You may have to form patties and set aside in fridge for a bit
> to firm up.

Thanks. I don't use much feta, but if I use it in that recipe, I'd do
as you recommend and make sure it was very fine. What usually happens
when I see it in a recipe is I either skip it entirely or use a
different cheese - like grated parmesan.


--

Good Food.
Good Friends.
Good Memories.

On Sun, 30 Mar 2014 11:15:39 -0700, "Pico Rico"
> wrote:

>
> "Paul M. Cook" > wrote in message
> ...
> >
> > "sf" > wrote in message
> > ...
> >> Can I get some input? I'm cruising sites that give nutritional
> >> information and found one that has recipes too. This one sounds
> >> interesting, but I'm having trouble visualizing the burger sticking
> >> together without the addition of an egg. Do you think this would work
> >> as written or is my intuition correct?
> >> http://caloriecount.about.com/spanik...rs-recipe-r498
> >
> >
> > Make one see how you like it. Adjust as needed.
>
> Paul, Paul, Paul. You just had to go and say what dozens of us thought as
> we scrolled past her post, now didn't you?
>
In other words, you don't have a clue.


--

Good Food.
Good Friends.
Good Memories.

On Sunday, March 30, 2014 1:54:20 PM UTC-4, Paul M. Cook wrote:
> "sf" > wrote in message
>
> ...
>
> > Can I get some input? I'm cruising sites that give nutritional
>
> > information and found one that has recipes too. This one sounds
>
> > interesting, but I'm having trouble visualizing the burger sticking
>
> > together without the addition of an egg. Do you think this would work
>
> > as written or is my intuition correct?
>
> > http://caloriecount.about.com/spanik...rs-recipe-r498
>
>
>
>
>
> Make one see how you like it. Adjust as needed.
>
>
>
>
>
>
>
> ---
>
> This email is free from viruses and malware because avast! Antivirus protection is active.
>
> http://www.avast.com

A tub of lard and a mongoloid having a conversation.

"Pico Rico" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "sf" > wrote in message
>> ...
>>> Can I get some input? I'm cruising sites that give nutritional
>>> information and found one that has recipes too. This one sounds
>>> interesting, but I'm having trouble visualizing the burger sticking
>>> together without the addition of an egg. Do you think this would work
>>> as written or is my intuition correct?
>>> http://caloriecount.about.com/spanik...rs-recipe-r498
>>
>>
>> Make one see how you like it. Adjust as needed.
>
> Paul, Paul, Paul. You just had to go and say what dozens of us thought as
> we scrolled past her post, now didn't you?

Actually tasting the dish before committing it to the meal is definitely in
the advanced category of cooking skills for some.



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On Sunday, March 30, 2014 4:09:26 PM UTC-4, Paul M. Cook wrote:
> "Pico Rico" > wrote in message
>
> ...
>
> >
>
> > "Paul M. Cook" > wrote in message
>
> > ...
>
> >>
>
> >> "sf" > wrote in message
>
> >> ...
>
> >>> Can I get some input? I'm cruising sites that give nutritional
>
> >>> information and found one that has recipes too. This one sounds
>
> >>> interesting, but I'm having trouble visualizing the burger sticking
>
> >>> together without the addition of an egg. Do you think this would work
>
> >>> as written or is my intuition correct?
>
> >>> http://caloriecount.about.com/spanik...rs-recipe-r498
>
> >>
>
> >>
>
> >> Make one see how you like it. Adjust as needed.
>
> >
>
> > Paul, Paul, Paul. You just had to go and say what dozens of us thought as
>
> > we scrolled past her post, now didn't you?
>
>
>
> Actually tasting the dish before committing it to the meal is definitely in
>
> the advanced category of cooking skills for some.
>
>
>
>
>
>
>
> ---
>
> This email is free from viruses and malware because avast! Antivirus protection is active.
>
> http://www.avast.com

I blame myself. It took me so long to realize just how simple you are. I always thought it was light-hearted banter. You're actually just stupid.

On Sun, 30 Mar 2014 13:09:26 -0700, "Paul M. Cook" >
wrote:

>
> "Pico Rico" > wrote in message
> ...
> >
> > "Paul M. Cook" > wrote in message
> > ...
> >>
> >> "sf" > wrote in message
> >> ...
> >>> Can I get some input? I'm cruising sites that give nutritional
> >>> information and found one that has recipes too. This one sounds
> >>> interesting, but I'm having trouble visualizing the burger sticking
> >>> together without the addition of an egg. Do you think this would work
> >>> as written or is my intuition correct?
> >>> http://caloriecount.about.com/spanik...rs-recipe-r498
> >>
> >>
> >> Make one see how you like it. Adjust as needed.
> >
> > Paul, Paul, Paul. You just had to go and say what dozens of us thought as
> > we scrolled past her post, now didn't you?
>
> Actually tasting the dish before committing it to the meal is definitely in
> the advanced category of cooking skills for some.
>
Interesting comment. How do you propose to accomplish that - hand the
recipe to someone else and order them to make it for your approval?


--

Good Food.
Good Friends.
Good Memories.

On Sunday, March 30, 2014 4:43:25 PM UTC-4, sf wrote:
> On Sun, 30 Mar 2014 13:09:26 -0700, "Paul M. Cook" >
>
> wrote:
>
>
>
> >
>
> > "Pico Rico" > wrote in message
>
> > ...
>
> > >
>
> > > "Paul M. Cook" > wrote in message
>
> > > ...
>
> > >>
>
> > >> "sf" > wrote in message
>
> > >> ...
>
> > >>> Can I get some input? I'm cruising sites that give nutritional
>
> > >>> information and found one that has recipes too. This one sounds
>
> > >>> interesting, but I'm having trouble visualizing the burger sticking
>
> > >>> together without the addition of an egg. Do you think this would work
>
> > >>> as written or is my intuition correct?
>
> > >>> http://caloriecount.about.com/spanik...rs-recipe-r498
>
> > >>
>
> > >>
>
> > >> Make one see how you like it. Adjust as needed.
>
> > >
>
> > > Paul, Paul, Paul. You just had to go and say what dozens of us thought as
>
> > > we scrolled past her post, now didn't you?
>
> >
>
> > Actually tasting the dish before committing it to the meal is definitely in
>
> > the advanced category of cooking skills for some.
>
> >
>
> Interesting comment. How do you propose to accomplish that - hand the
>
> recipe to someone else and order them to make it for your approval?
>
>
>
>
>
> --
>
>
>
> Good Food.
>
> Good Friends.
>
> Good Memories.

I'm sorry, all I could make out was "MUNCH, MUNCH, CRUNCH, BELCH, GIVE ME MORE FOOD"!

"sf" > wrote in message
...
> On Sun, 30 Mar 2014 13:09:26 -0700, "Paul M. Cook" >
> wrote:
>
>>
>> "Pico Rico" > wrote in message
>> ...
>> >
>> > "Paul M. Cook" > wrote in message
>> > ...
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >>> Can I get some input? I'm cruising sites that give nutritional
>> >>> information and found one that has recipes too. This one sounds
>> >>> interesting, but I'm having trouble visualizing the burger sticking
>> >>> together without the addition of an egg. Do you think this would work
>> >>> as written or is my intuition correct?
>> >>> http://caloriecount.about.com/spanik...rs-recipe-r498
>> >>
>> >>
>> >> Make one see how you like it. Adjust as needed.
>> >
>> > Paul, Paul, Paul. You just had to go and say what dozens of us thought
>> > as
>> > we scrolled past her post, now didn't you?
>>
>> Actually tasting the dish before committing it to the meal is definitely
>> in
>> the advanced category of cooking skills for some.
>>
> Interesting comment. How do you propose to accomplish that - hand the
> recipe to someone else and order them to make it for your approval?
>

You take a sample and cook it and see how it tastes. In your case prepare
the full recipe as directed, make one spanikopita, cook it and taste it.
Then change the rest of the mixture as needed. When I am prepapring a dish
for others to eat I will always make a batch for myself first. No guess
work.
..

On Sun, 30 Mar 2014 18:22:37 -0700, "Paul M. Cook" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Sun, 30 Mar 2014 13:09:26 -0700, "Paul M. Cook" >
> > wrote:
> >
> >>
> >> "Pico Rico" > wrote in message
> >> ...
> >> >
> >> > "Paul M. Cook" > wrote in message
> >> > ...
> >> >>
> >> >> "sf" > wrote in message
> >> >> ...
> >> >>> Can I get some input? I'm cruising sites that give nutritional
> >> >>> information and found one that has recipes too. This one sounds
> >> >>> interesting, but I'm having trouble visualizing the burger sticking
> >> >>> together without the addition of an egg. Do you think this would work
> >> >>> as written or is my intuition correct?
> >> >>> http://caloriecount.about.com/spanik...rs-recipe-r498
> >> >>
> >> >>
> >> >> Make one see how you like it. Adjust as needed.
> >> >
> >> > Paul, Paul, Paul. You just had to go and say what dozens of us thought
> >> > as
> >> > we scrolled past her post, now didn't you?
> >>
> >> Actually tasting the dish before committing it to the meal is definitely
> >> in
> >> the advanced category of cooking skills for some.
> >>
> > Interesting comment. How do you propose to accomplish that - hand the
> > recipe to someone else and order them to make it for your approval?
> >
>
> You take a sample and cook it and see how it tastes. In your case prepare
> the full recipe as directed, make one spanikopita, cook it and taste it.
> Then change the rest of the mixture as needed. When I am prepapring a dish
> for others to eat I will always make a batch for myself first. No guess
> work.
>

I am trying to decide if I even want to try it and so far, you have
had no worthwhile input.


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Sun, 30 Mar 2014 18:22:37 -0700, "Paul M. Cook" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 30 Mar 2014 13:09:26 -0700, "Paul M. Cook" >
>> > wrote:
>> >
>> >>
>> >> "Pico Rico" > wrote in message
>> >> ...
>> >> >
>> >> > "Paul M. Cook" > wrote in message
>> >> > ...
>> >> >>
>> >> >> "sf" > wrote in message
>> >> >> ...
>> >> >>> Can I get some input? I'm cruising sites that give nutritional
>> >> >>> information and found one that has recipes too. This one sounds
>> >> >>> interesting, but I'm having trouble visualizing the burger
>> >> >>> sticking
>> >> >>> together without the addition of an egg. Do you think this would
>> >> >>> work
>> >> >>> as written or is my intuition correct?
>> >> >>> http://caloriecount.about.com/spanik...rs-recipe-r498
>> >> >>
>> >> >>
>> >> >> Make one see how you like it. Adjust as needed.
>> >> >
>> >> > Paul, Paul, Paul. You just had to go and say what dozens of us
>> >> > thought
>> >> > as
>> >> > we scrolled past her post, now didn't you?
>> >>
>> >> Actually tasting the dish before committing it to the meal is
>> >> definitely
>> >> in
>> >> the advanced category of cooking skills for some.
>> >>
>> > Interesting comment. How do you propose to accomplish that - hand the
>> > recipe to someone else and order them to make it for your approval?
>> >
>>
>> You take a sample and cook it and see how it tastes. In your case
>> prepare
>> the full recipe as directed, make one spanikopita, cook it and taste it.
>> Then change the rest of the mixture as needed. When I am prepapring a
>> dish
>> for others to eat I will always make a batch for myself first. No guess
>> work.
>>
>
> I am trying to decide if I even want to try it and so far, you have
> had no worthwhile input.


How bad can it be? The chicken is mildly flavored and surrounded by feta
and lemon. Both of those do pair well with chicken. So it should be a
pleasant enough dish even though it may not set your taste buds on fire.
Texture wise I'd think it would be like an empanada where the filling is
loose and not tightly bound like say a dim sum.



---
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On Sun, 30 Mar 2014 20:58:50 -0700, "Paul M. Cook" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Sun, 30 Mar 2014 18:22:37 -0700, "Paul M. Cook" >
> > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Sun, 30 Mar 2014 13:09:26 -0700, "Paul M. Cook" >
> >> > wrote:
> >> >
> >> >>
> >> >> "Pico Rico" > wrote in message
> >> >> ...
> >> >> >
> >> >> > "Paul M. Cook" > wrote in message
> >> >> > ...
> >> >> >>
> >> >> >> "sf" > wrote in message
> >> >> >> ...
> >> >> >>> Can I get some input? I'm cruising sites that give nutritional
> >> >> >>> information and found one that has recipes too. This one sounds
> >> >> >>> interesting, but I'm having trouble visualizing the burger
> >> >> >>> sticking
> >> >> >>> together without the addition of an egg. Do you think this would
> >> >> >>> work
> >> >> >>> as written or is my intuition correct?
> >> >> >>> http://caloriecount.about.com/spanik...rs-recipe-r498
> >> >> >>
> >> >> >>
> >> >> >> Make one see how you like it. Adjust as needed.
> >> >> >
> >> >> > Paul, Paul, Paul. You just had to go and say what dozens of us
> >> >> > thought
> >> >> > as
> >> >> > we scrolled past her post, now didn't you?
> >> >>
> >> >> Actually tasting the dish before committing it to the meal is
> >> >> definitely
> >> >> in
> >> >> the advanced category of cooking skills for some.
> >> >>
> >> > Interesting comment. How do you propose to accomplish that - hand the
> >> > recipe to someone else and order them to make it for your approval?
> >> >
> >>
> >> You take a sample and cook it and see how it tastes. In your case
> >> prepare
> >> the full recipe as directed, make one spanikopita, cook it and taste it.
> >> Then change the rest of the mixture as needed. When I am prepapring a
> >> dish
> >> for others to eat I will always make a batch for myself first. No guess
> >> work.
> >>
> >
> > I am trying to decide if I even want to try it and so far, you have
> > had no worthwhile input.
>
>
> How bad can it be? The chicken is mildly flavored and surrounded by feta
> and lemon. Both of those do pair well with chicken. So it should be a
> pleasant enough dish even though it may not set your taste buds on fire.
> Texture wise I'd think it would be like an empanada where the filling is
> loose and not tightly bound like say a dim sum.
>

I don't think that you're comprehending it's a burger, not a filling.


--

Good Food.
Good Friends.
Good Memories.

sf wrote:
> On Sun, 30 Mar 2014 20:58:50 -0700, "Paul M. Cook" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 30 Mar 2014 18:22:37 -0700, "Paul M. Cook" >
>> > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> > On Sun, 30 Mar 2014 13:09:26 -0700, "Paul M. Cook" >
>> >> > wrote:
>> >> >
>> >> >>
>> >> >> "Pico Rico" > wrote in message
>> >> >> ...
>> >> >> >
>> >> >> > "Paul M. Cook" > wrote in message
>> >> >> > ...
>> >> >> >>
>> >> >> >> "sf" > wrote in message
>> >> >> >> ...
>> >> >> >>> Can I get some input? I'm cruising sites that give nutritional
>> >> >> >>> information and found one that has recipes too. This one sounds
>> >> >> >>> interesting, but I'm having trouble visualizing the burger
>> >> >> >>> sticking
>> >> >> >>> together without the addition of an egg. Do you think this would
>> >> >> >>> work
>> >> >> >>> as written or is my intuition correct?
>> >> >> >>> http://caloriecount.about.com/spanik...rs-recipe-r498
>> >> >> >>
>> >> >> >>
>> >> >> >> Make one see how you like it. Adjust as needed.
>> >> >> >
>> >> >> > Paul, Paul, Paul. You just had to go and say what dozens of us
>> >> >> > thought
>> >> >> > as
>> >> >> > we scrolled past her post, now didn't you?
>> >> >>
>> >> >> Actually tasting the dish before committing it to the meal is
>> >> >> definitely
>> >> >> in
>> >> >> the advanced category of cooking skills for some.
>> >> >>
>> >> > Interesting comment. How do you propose to accomplish that - hand the
>> >> > recipe to someone else and order them to make it for your approval?
>> >> >
>> >>
>> >> You take a sample and cook it and see how it tastes. In your case
>> >> prepare
>> >> the full recipe as directed, make one spanikopita, cook it and taste it.
>> >> Then change the rest of the mixture as needed. When I am prepapring a
>> >> dish
>> >> for others to eat I will always make a batch for myself first. No guess
>> >> work.
>> >>
>> >
>> > I am trying to decide if I even want to try it and so far, you have
>> > had no worthwhile input.
>>
>>
>> How bad can it be? The chicken is mildly flavored and surrounded by feta
>> and lemon. Both of those do pair well with chicken. So it should be a
>> pleasant enough dish even though it may not set your taste buds on fire.
>> Texture wise I'd think it would be like an empanada where the filling is
>> loose and not tightly bound like say a dim sum.
>>
>
> I don't think that you're comprehending it's a burger, not a filling.

floor wax / dessert topping

"sf" > wrote in message
...
> On Sun, 30 Mar 2014 20:58:50 -0700, "Paul M. Cook" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 30 Mar 2014 18:22:37 -0700, "Paul M. Cook" >
>> > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> > On Sun, 30 Mar 2014 13:09:26 -0700, "Paul M. Cook" >
>> >> > wrote:
>> >> >
>> >> >>
>> >> >> "Pico Rico" > wrote in message
>> >> >> ...
>> >> >> >
>> >> >> > "Paul M. Cook" > wrote in message
>> >> >> > ...
>> >> >> >>
>> >> >> >> "sf" > wrote in message
>> >> >> >> ...
>> >> >> >>> Can I get some input? I'm cruising sites that give nutritional
>> >> >> >>> information and found one that has recipes too. This one sounds
>> >> >> >>> interesting, but I'm having trouble visualizing the burger
>> >> >> >>> sticking
>> >> >> >>> together without the addition of an egg. Do you think this
>> >> >> >>> would
>> >> >> >>> work
>> >> >> >>> as written or is my intuition correct?
>> >> >> >>> http://caloriecount.about.com/spanik...rs-recipe-r498
>> >> >> >>
>> >> >> >>
>> >> >> >> Make one see how you like it. Adjust as needed.
>> >> >> >
>> >> >> > Paul, Paul, Paul. You just had to go and say what dozens of us
>> >> >> > thought
>> >> >> > as
>> >> >> > we scrolled past her post, now didn't you?
>> >> >>
>> >> >> Actually tasting the dish before committing it to the meal is
>> >> >> definitely
>> >> >> in
>> >> >> the advanced category of cooking skills for some.
>> >> >>
>> >> > Interesting comment. How do you propose to accomplish that - hand
>> >> > the
>> >> > recipe to someone else and order them to make it for your approval?
>> >> >
>> >>
>> >> You take a sample and cook it and see how it tastes. In your case
>> >> prepare
>> >> the full recipe as directed, make one spanikopita, cook it and taste
>> >> it.
>> >> Then change the rest of the mixture as needed. When I am prepapring a
>> >> dish
>> >> for others to eat I will always make a batch for myself first. No
>> >> guess
>> >> work.
>> >>
>> >
>> > I am trying to decide if I even want to try it and so far, you have
>> > had no worthwhile input.
>>
>>
>> How bad can it be? The chicken is mildly flavored and surrounded by feta
>> and lemon. Both of those do pair well with chicken. So it should be a
>> pleasant enough dish even though it may not set your taste buds on fire.
>> Texture wise I'd think it would be like an empanada where the filling is
>> loose and not tightly bound like say a dim sum.
>>
>
> I don't think that you're comprehending it's a burger, not a filling.


Technically a burger fills a bun.

Anyway, can it be any different than ground turkey? They usually make for a
firm burger.

sf wrote:
> Can I get some input? I'm cruising sites that give nutritional
> information and found one that has recipes too. This one sounds
> interesting, but I'm having trouble visualizing the burger sticking
> together without the addition of an egg. Do you think this would work
> as written or is my intuition correct?
> http://caloriecount.about.com/spanik...rs-recipe-r498

Forgive me for actually trying to answer your question here on our
shoot-thy-neighbor newsgroup.

Your recipe is about 2:1 chicken to feta by weight, so I think you've
got a fair chance of it sticking together well thanks to all that
cheese. I imagine it's pretty tasty, actually, although I would be
tempted to try it with regular and not low/no-fat feta. Feta is salty,
and again I'm just guessing here, but low/no-fat feta is probably even
saltier than regular.

-S-

"Paul M. Cook" > wrote in message
...
>
> "sf" > wrote in message
> ...
>> On Sun, 30 Mar 2014 20:58:50 -0700, "Paul M. Cook" >
>> wrote:
>>
>>>
>>> "sf" > wrote in message
>>> ...
>>> > On Sun, 30 Mar 2014 18:22:37 -0700, "Paul M. Cook" >
>>> > wrote:
>>> >
>>> >>
>>> >> "sf" > wrote in message
>>> >> ...
>>> >> > On Sun, 30 Mar 2014 13:09:26 -0700, "Paul M. Cook" >
>>> >> > wrote:
>>> >> >
>>> >> >>
>>> >> >> "Pico Rico" > wrote in message
>>> >> >> ...
>>> >> >> >
>>> >> >> > "Paul M. Cook" > wrote in message
>>> >> >> > ...
>>> >> >> >>
>>> >> >> >> "sf" > wrote in message
>>> >> >> >> ...
>>> >> >> >>> Can I get some input? I'm cruising sites that give nutritional
>>> >> >> >>> information and found one that has recipes too. This one
>>> >> >> >>> sounds
>>> >> >> >>> interesting, but I'm having trouble visualizing the burger
>>> >> >> >>> sticking
>>> >> >> >>> together without the addition of an egg. Do you think this
>>> >> >> >>> would
>>> >> >> >>> work
>>> >> >> >>> as written or is my intuition correct?
>>> >> >> >>> http://caloriecount.about.com/spanik...rs-recipe-r498
>>> >> >> >>
>>> >> >> >>
>>> >> >> >> Make one see how you like it. Adjust as needed.
>>> >> >> >
>>> >> >> > Paul, Paul, Paul. You just had to go and say what dozens of us
>>> >> >> > thought
>>> >> >> > as
>>> >> >> > we scrolled past her post, now didn't you?
>>> >> >>
>>> >> >> Actually tasting the dish before committing it to the meal is
>>> >> >> definitely
>>> >> >> in
>>> >> >> the advanced category of cooking skills for some.
>>> >> >>
>>> >> > Interesting comment. How do you propose to accomplish that - hand
>>> >> > the
>>> >> > recipe to someone else and order them to make it for your approval?
>>> >> >
>>> >>
>>> >> You take a sample and cook it and see how it tastes. In your case
>>> >> prepare
>>> >> the full recipe as directed, make one spanikopita, cook it and taste
>>> >> it.
>>> >> Then change the rest of the mixture as needed. When I am prepapring
>>> >> a
>>> >> dish
>>> >> for others to eat I will always make a batch for myself first. No
>>> >> guess
>>> >> work.
>>> >>
>>> >
>>> > I am trying to decide if I even want to try it and so far, you have
>>> > had no worthwhile input.
>>>
>>>
>>> How bad can it be? The chicken is mildly flavored and surrounded by
>>> feta
>>> and lemon. Both of those do pair well with chicken. So it should be a
>>> pleasant enough dish even though it may not set your taste buds on fire.
>>> Texture wise I'd think it would be like an empanada where the filling is
>>> loose and not tightly bound like say a dim sum.
>>>
>>
>> I don't think that you're comprehending it's a burger, not a filling.
>
>
> Technically a burger fills a bun.
>
> Anyway, can it be any different than ground turkey? They usually make for
> a firm burger.
>

Paul, your patience is truly impressive.

On Mon, 31 Mar 2014 11:09:37 -0400, "Steve Freides" >
wrote:

> sf wrote:
> > Can I get some input? I'm cruising sites that give nutritional
> > information and found one that has recipes too. This one sounds
> > interesting, but I'm having trouble visualizing the burger sticking
> > together without the addition of an egg. Do you think this would work
> > as written or is my intuition correct?
> > http://caloriecount.about.com/spanik...rs-recipe-r498
>
> Forgive me for actually trying to answer your question here on our
> shoot-thy-neighbor newsgroup.
>
> Your recipe is about 2:1 chicken to feta by weight, so I think you've
> got a fair chance of it sticking together well thanks to all that
> cheese. I imagine it's pretty tasty, actually, although I would be
> tempted to try it with regular and not low/no-fat feta. Feta is salty,
> and again I'm just guessing here, but low/no-fat feta is probably even
> saltier than regular.
>

Thanks, Steve - I'll use the feta I can buy in bulk at the vegetable
store and make sure it's crumbled fine as Janet suggested.


--

Good Food.
Good Friends.
Good Memories.

"Pico Rico" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "sf" > wrote in message
>> ...
>>> On Sun, 30 Mar 2014 20:58:50 -0700, "Paul M. Cook" >
>>> wrote:
>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>> > On Sun, 30 Mar 2014 18:22:37 -0700, "Paul M. Cook" >
>>>> > wrote:
>>>> >
>>>> >>
>>>> >> "sf" > wrote in message
>>>> >> ...
>>>> >> > On Sun, 30 Mar 2014 13:09:26 -0700, "Paul M. Cook"
>>>> >> > >
>>>> >> > wrote:
>>>> >> >
>>>> >> >>
>>>> >> >> "Pico Rico" > wrote in message
>>>> >> >> ...
>>>> >> >> >
>>>> >> >> > "Paul M. Cook" > wrote in message
>>>> >> >> > ...
>>>> >> >> >>
>>>> >> >> >> "sf" > wrote in message
>>>> >> >> >> ...
>>>> >> >> >>> Can I get some input? I'm cruising sites that give
>>>> >> >> >>> nutritional
>>>> >> >> >>> information and found one that has recipes too. This one
>>>> >> >> >>> sounds
>>>> >> >> >>> interesting, but I'm having trouble visualizing the burger
>>>> >> >> >>> sticking
>>>> >> >> >>> together without the addition of an egg. Do you think this
>>>> >> >> >>> would
>>>> >> >> >>> work
>>>> >> >> >>> as written or is my intuition correct?
>>>> >> >> >>> http://caloriecount.about.com/spanik...rs-recipe-r498
>>>> >> >> >>
>>>> >> >> >>
>>>> >> >> >> Make one see how you like it. Adjust as needed.
>>>> >> >> >
>>>> >> >> > Paul, Paul, Paul. You just had to go and say what dozens of us
>>>> >> >> > thought
>>>> >> >> > as
>>>> >> >> > we scrolled past her post, now didn't you?
>>>> >> >>
>>>> >> >> Actually tasting the dish before committing it to the meal is
>>>> >> >> definitely
>>>> >> >> in
>>>> >> >> the advanced category of cooking skills for some.
>>>> >> >>
>>>> >> > Interesting comment. How do you propose to accomplish that - hand
>>>> >> > the
>>>> >> > recipe to someone else and order them to make it for your
>>>> >> > approval?
>>>> >> >
>>>> >>
>>>> >> You take a sample and cook it and see how it tastes. In your case
>>>> >> prepare
>>>> >> the full recipe as directed, make one spanikopita, cook it and taste
>>>> >> it.
>>>> >> Then change the rest of the mixture as needed. When I am prepapring
>>>> >> a
>>>> >> dish
>>>> >> for others to eat I will always make a batch for myself first. No
>>>> >> guess
>>>> >> work.
>>>> >>
>>>> >
>>>> > I am trying to decide if I even want to try it and so far, you have
>>>> > had no worthwhile input.
>>>>
>>>>
>>>> How bad can it be? The chicken is mildly flavored and surrounded by
>>>> feta
>>>> and lemon. Both of those do pair well with chicken. So it should be a
>>>> pleasant enough dish even though it may not set your taste buds on
>>>> fire.
>>>> Texture wise I'd think it would be like an empanada where the filling
>>>> is
>>>> loose and not tightly bound like say a dim sum.
>>>>
>>>
>>> I don't think that you're comprehending it's a burger, not a filling.
>>
>>
>> Technically a burger fills a bun.
>>
>> Anyway, can it be any different than ground turkey? They usually make
>> for a firm burger.
>>
>
> Paul, your patience is truly impressive.

I do it for the sake of the food. Somebody has to think of the food.



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"Steve Freides" > wrote in message
...
> sf wrote:
>> Can I get some input? I'm cruising sites that give nutritional
>> information and found one that has recipes too. This one sounds
>> interesting, but I'm having trouble visualizing the burger sticking
>> together without the addition of an egg. Do you think this would work
>> as written or is my intuition correct?
>> http://caloriecount.about.com/spanik...rs-recipe-r498
>
> Forgive me for actually trying to answer your question here on our
> shoot-thy-neighbor newsgroup.
>
> Your recipe is about 2:1 chicken to feta by weight, so I think you've got
> a fair chance of it sticking together well thanks to all that cheese. I
> imagine it's pretty tasty, actually, although I would be tempted to try it
> with regular and not low/no-fat feta. Feta is salty, and again I'm just
> guessing here, but low/no-fat feta is probably even saltier than regular.

Feta doesn't melt well and is crumbly to begin with.



---
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Paul M. Cook wrote:
>
> "Steve Freides" > wrote in message
> ...
>> sf wrote:
>>> Can I get some input? I'm cruising sites that give nutritional
>>> information and found one that has recipes too. This one sounds
>>> interesting, but I'm having trouble visualizing the burger sticking
>>> together without the addition of an egg. Do you think this would work
>>> as written or is my intuition correct?
>>> http://caloriecount.about.com/spanik...rs-recipe-r498
>>
>> Forgive me for actually trying to answer your question here on our
>> shoot-thy-neighbor newsgroup.
>>
>> Your recipe is about 2:1 chicken to feta by weight, so I think you've got
>> a fair chance of it sticking together well thanks to all that cheese. I
>> imagine it's pretty tasty, actually, although I would be tempted to try it
>> with regular and not low/no-fat feta. Feta is salty, and again I'm just
>> guessing here, but low/no-fat feta is probably even saltier than regular.
>
> Feta doesn't melt well and is crumbly to begin with.

I think the recipe said fat-free feta, which may have mysterious melting
properties

"tert in seattle" > wrote in message
...
> Paul M. Cook wrote:
>>
>> "Steve Freides" > wrote in message
>> ...
>>> sf wrote:
>>>> Can I get some input? I'm cruising sites that give nutritional
>>>> information and found one that has recipes too. This one sounds
>>>> interesting, but I'm having trouble visualizing the burger sticking
>>>> together without the addition of an egg. Do you think this would work
>>>> as written or is my intuition correct?
>>>> http://caloriecount.about.com/spanik...rs-recipe-r498
>>>
>>> Forgive me for actually trying to answer your question here on our
>>> shoot-thy-neighbor newsgroup.
>>>
>>> Your recipe is about 2:1 chicken to feta by weight, so I think you've
>>> got
>>> a fair chance of it sticking together well thanks to all that cheese. I
>>> imagine it's pretty tasty, actually, although I would be tempted to try
>>> it
>>> with regular and not low/no-fat feta. Feta is salty, and again I'm just
>>> guessing here, but low/no-fat feta is probably even saltier than
>>> regular.
>>
>> Feta doesn't melt well and is crumbly to begin with.
>
> I think the recipe said fat-free feta, which may have mysterious melting
> properties


Cheese is fat. Fat-free cheese is like sex-free sex. What's the point?



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Steve Freides wrote:
>
> sf wrote:
> > Can I get some input? I'm cruising sites that give nutritional
> > information and found one that has recipes too. This one sounds
> > interesting, but I'm having trouble visualizing the burger sticking
> > together without the addition of an egg. Do you think this would work
> > as written or is my intuition correct?
> > http://caloriecount.about.com/spanik...rs-recipe-r498
>
> Forgive me for actually trying to answer your question here on our
> shoot-thy-neighbor newsgroup.
>
> Your recipe is about 2:1 chicken to feta by weight, so I think you've
> got a fair chance of it sticking together well thanks to all that
> cheese. I imagine it's pretty tasty, actually, although I would be
> tempted to try it with regular and not low/no-fat feta. Feta is salty,
> and again I'm just guessing here, but low/no-fat feta is probably even
> saltier than regular.
>
> -S-

After all this talk, I'm tempted to try the recipe. I've never seen
ground chicken in my stores though...only ground turkey.

G.