"sf" > wrote in message
...
> On Thu, 12 Feb 2015 14:36:03 -0500, Gary > wrote:
>
>> Julie Bove wrote:
>> >
>> > I can't eat King's Hawaiian rolls
>>
>> I tried them once. They are not normal good plain rolls. They have a
>> weird sweet taste to them.
>
> I make rolls and they are a little sweet, kind of like brioche but not
> as eggy. I do NOT like Kings. Tried them once, didn't like them. I
> didn't realize they are made with pineapple juice until a few months
> ago, so that's probably the flavor you and I thought was out of place.
> http://kitchenmeetsgirl.com/copycat-hawaiian-rolls/
>
Unless they made a recent change, the real ones do not have pineapple juice
in them.

On 2/12/2015 1:22 PM, Julie Bove wrote:
>
> "sf" > wrote in message
> ...
>> On Thu, 12 Feb 2015 14:36:03 -0500, Gary > wrote:
>>
>>> Julie Bove wrote:
>>> >
>>> > I can't eat King's Hawaiian rolls
>>>
>>> I tried them once. They are not normal good plain rolls. They have a
>>> weird sweet taste to them.
>>
>> I make rolls and they are a little sweet, kind of like brioche but not
>> as eggy. I do NOT like Kings. Tried them once, didn't like them. I
>> didn't realize they are made with pineapple juice until a few months
>> ago, so that's probably the flavor you and I thought was out of place.
>> http://kitchenmeetsgirl.com/copycat-hawaiian-rolls/
>>
> Unless they made a recent change, the real ones do not have pineapple
> juice in them.

You're certainly right about that, Ollie!

Gary wrote:
>
>What makes a 'slider' a 'slider'?

http://en.wikipedia.org/wiki/K-Y_Jelly

On Thursday, February 12, 2015 at 12:37:08 AM UTC-6, sf wrote:
> On Wed, 11 Feb 2015 15:36:59 -0800 (PST), Bryan-TGWWW
> > wrote:
>
> > If you're not a WC enthusiast, you wouldn't understand.
>
> I'm not and I don't. They sound gross.
>
My wife agrees with you 100%. She won't even wait in the parking lot, in
the furthest away parking space while I eat there because that is too close.
They seem to be something that one can only acquire a taste for in childhood,
but some folks adore them. There is nothing particularly unwholesome about
them, just as there is nothing "gross" about cooked cabbage or Brussels
sprouts, but I find those repulsive. I don't think that *everyone should try
a White Castle*, but everyone should smell them and decide by smell. In all
likelihood, those who smell them will be turned off.

Another caution is the flatulence. Cooked onions in any form tend to produce
onion farts because the enzyme in the onion that makes the oligosaccharides
in onions digestible is denatured by heat, and somehow, re-hydrated onions
that are then cooked are especially obnoxious.
>
--Bryan

On Thu, 12 Feb 2015 14:35:57 -0800 (PST), Bryan-TGWWW
> wrote:

> On Thursday, February 12, 2015 at 2:27:50 PM UTC-6, sf wrote:
> >
> >
> > Bite me Brian.
> >
> I always find it a bit goofy whenever I see or hear someone of *my*
> generation use the phrase, "Bite me."
> >

I could always call you a turkey.


--
A kitchen without a cook is just a room

On Thursday, February 12, 2015 at 7:09:16 PM UTC-6, sf wrote:
> On Thu, 12 Feb 2015 14:35:57 -0800 (PST), Bryan-TGWWW
> > wrote:
>
> > On Thursday, February 12, 2015 at 2:27:50 PM UTC-6, sf wrote:
> > >
> > >
> > > Bite me Brian.
> > >
> > I always find it a bit goofy whenever I see or hear someone of *my*
> > generation use the phrase, "Bite me."
> > >
>
> I could always call you a turkey.
>
>
And that would grate far less, coming from a woman of your years.

"Bite me" translates as *perform oral sex on me*, with the idea that the
person who is doing it is being subservient, which is demeaning to the
enjoyment of the person giving oral sex. I reject that, as I adore women's
genitals, and then there's the whole biting thing. Jesus. I thought that
the whole point was to give pleasure, and *not* to bite.

"Bite me," invites abuse. Why not say, "Lick me in the most pleasurable way"?
You sex negative folks have it all wrong.

--Bryan

On Thu, 12 Feb 2015 15:22:17 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Thu, 12 Feb 2015 14:36:03 -0500, Gary > wrote:
> >
> >> Julie Bove wrote:
> >> >
> >> > I can't eat King's Hawaiian rolls
> >>
> >> I tried them once. They are not normal good plain rolls. They have a
> >> weird sweet taste to them.
> >
> > I make rolls and they are a little sweet, kind of like brioche but not
> > as eggy. I do NOT like Kings. Tried them once, didn't like them. I
> > didn't realize they are made with pineapple juice until a few months
> > ago, so that's probably the flavor you and I thought was out of place.
> > http://kitchenmeetsgirl.com/copycat-hawaiian-rolls/
> >
> Unless they made a recent change, the real ones do not have pineapple juice
> in them.

They use chemicals because it is a mass produced, commercial, product.
I looked at recipes for Portuguese bread dsi spoke about and it
reminds me of brioche and challah, which have a different flavor from
King's... plus, there's more than one style of Portuguese bread.
King's is Hawaiian and Hawaii used to grown pineapples, so using
pineapple juice makes sense to me. The copy cat versions call for
pineapple juice, so it must replicate the flavor that Gary and I don't
seem to like. Otherwise, why would every single copycat recipe I've
seen call for it? This one doesn't claim to be a copycat, but it uses
lemon.
http://bakingbites.com/2006/02/cooki...n-sweet-bread/

King's Hawaiian Original Hawaiian Sweet Round Bread:

The original Hawaiian recipe
Soft, sweet and irresistible
Kosher

Ingredients:

Enriched Flour (Wheat Flour, Enzyme, Niacin, Reduced Iron, Thiamine
Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Liquid Sugar
(Sugar, Water), Butter (Pasteurized Cream, Salt), Eggs, Contains Less
Than 2% of Each of The Following: Yeast, Potato Flour, Whey, Nonfat
Milk, Salt, Datem, Soy Flour, Yellow Corn Flour, Sodium Stearoyl
Lactylate, Inactive Yeast, Wheat Gluten, Sorbic Acid Preservative,
Monocalcium Phosphate, Wheat Flour, Calcium Sulfate, Sodium
Silicoaluminate, Ammonium Sulfate, Ascorbic Acid Added As A Dough
Conditioner, Wheat Starch, Sorbitan Monostearate, Mono- &
Diglycerides, Enzymes, Calcium Silicate, Microcrystalline Cellulose.
Contains: Wheat, Milk, Eggs, Soy.


--
A kitchen without a cook is just a room

"dsi1" > wrote in message
...
> On 2/12/2015 1:22 PM, Julie Bove wrote:
>>
>> "sf" > wrote in message
>> ...
>>> On Thu, 12 Feb 2015 14:36:03 -0500, Gary > wrote:
>>>
>>>> Julie Bove wrote:
>>>> >
>>>> > I can't eat King's Hawaiian rolls
>>>>
>>>> I tried them once. They are not normal good plain rolls. They have a
>>>> weird sweet taste to them.
>>>
>>> I make rolls and they are a little sweet, kind of like brioche but not
>>> as eggy. I do NOT like Kings. Tried them once, didn't like them. I
>>> didn't realize they are made with pineapple juice until a few months
>>> ago, so that's probably the flavor you and I thought was out of place.
>>> http://kitchenmeetsgirl.com/copycat-hawaiian-rolls/
>>>
>> Unless they made a recent change, the real ones do not have pineapple
>> juice in them.
>
> You're certainly right about that, Ollie!

Yeah. I looked up the ingredients. They still have sugar in them.

On Thursday, February 12, 2015 at 5:52:24 PM UTC-10, Julie Bove wrote:
> "dsi1" > wrote in message
> ...
> > On 2/12/2015 1:22 PM, Julie Bove wrote:
> >>
> >> "sf" > wrote in message
> >> ...
> >>> On Thu, 12 Feb 2015 14:36:03 -0500, Gary > wrote:
> >>>
> >>>> Julie Bove wrote:
> >>>> >
> >>>> > I can't eat King's Hawaiian rolls
> >>>>
> >>>> I tried them once. They are not normal good plain rolls. They have a
> >>>> weird sweet taste to them.
> >>>
> >>> I make rolls and they are a little sweet, kind of like brioche but not
> >>> as eggy. I do NOT like Kings. Tried them once, didn't like them. I
> >>> didn't realize they are made with pineapple juice until a few months
> >>> ago, so that's probably the flavor you and I thought was out of place.
> >>> http://kitchenmeetsgirl.com/copycat-hawaiian-rolls/
> >>>
> >> Unless they made a recent change, the real ones do not have pineapple
> >> juice in them.
> >
> > You're certainly right about that, Ollie!
>
> Yeah. I looked up the ingredients. They still have sugar in them.

Well you gotta have sugar in sweet bread. Potato is also a typical ingredient. Some old school guys will boil a potato first and mash it for the dough. Portuguese sweet bread is wonderful stuff!

https://www.youtube.com/watch?v=4DxQ6SbZyXQ

On Thu, 12 Feb 2015 17:32:56 -0800 (PST), Bryan-TGWWW
> wrote:

> "Bite me" translates as *perform oral sex on me*, with the idea that the
> person who is doing it is being subservient, which is demeaning to the
> enjoyment of the person giving oral sex. I reject that, as I adore women's
> genitals, and then there's the whole biting thing. Jesus. I thought that
> the whole point was to give pleasure, and *not* to bite.
>
> "Bite me," invites abuse. Why not say, "Lick me in the most pleasurable way"?
> You sex negative folks have it all wrong.

You're full of bullshit, as usual.

--
A kitchen without a cook is just a room

On Thu, 12 Feb 2015 20:23:49 -0800 (PST), dsi1 >
wrote:

> Portuguese sweet bread is wonderful stuff!

Probably so, but not King's.

--
A kitchen without a cook is just a room

"sf" > wrote in message
...

> On Thu, 12 Feb 2015 17:32:56 -0800 (PST), Bryan-TGWWW






> You're full of bullshit, as usual.


Truly!

Cheri

"dsi1" > wrote in message
...
> On Thursday, February 12, 2015 at 5:52:24 PM UTC-10, Julie Bove wrote:
>> "dsi1" > wrote in message
>> ...
>> > On 2/12/2015 1:22 PM, Julie Bove wrote:
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >>> On Thu, 12 Feb 2015 14:36:03 -0500, Gary > wrote:
>> >>>
>> >>>> Julie Bove wrote:
>> >>>> >
>> >>>> > I can't eat King's Hawaiian rolls
>> >>>>
>> >>>> I tried them once. They are not normal good plain rolls. They have a
>> >>>> weird sweet taste to them.
>> >>>
>> >>> I make rolls and they are a little sweet, kind of like brioche but
>> >>> not
>> >>> as eggy. I do NOT like Kings. Tried them once, didn't like them. I
>> >>> didn't realize they are made with pineapple juice until a few months
>> >>> ago, so that's probably the flavor you and I thought was out of
>> >>> place.
>> >>> http://kitchenmeetsgirl.com/copycat-hawaiian-rolls/
>> >>>
>> >> Unless they made a recent change, the real ones do not have pineapple
>> >> juice in them.
>> >
>> > You're certainly right about that, Ollie!
>>
>> Yeah. I looked up the ingredients. They still have sugar in them.
>
> Well you gotta have sugar in sweet bread. Potato is also a typical
> ingredient. Some old school guys will boil a potato first and mash it for
> the dough. Portuguese sweet bread is wonderful stuff!
>
> https://www.youtube.com/watch?v=4DxQ6SbZyXQ

I would have assumed that they would have HFCS in them instead of sugar as
most things do now. I never ate them often. My mom started buying them for
Thanksgiving instead of the Brown and Serve rolls that she seemed to love
but nobody ever ate. I don't even think that anyone at the Hawaiian rolls
with the main meal. But some hours later when we'd be hungry again, the
rolls, turkey and some other leftovers would be offered and we'd use them to
make little sandwiches.

When I used to make biscuits, I always put a small amount of instant mashed
potato flakes in the dough. Have them a nice, light texture.

"sf" > wrote in message
...
> On Thu, 12 Feb 2015 17:32:56 -0800 (PST), Bryan-TGWWW
> > wrote:
>
>> "Bite me" translates as *perform oral sex on me*, with the idea that the
>> person who is doing it is being subservient, which is demeaning to the
>> enjoyment of the person giving oral sex. I reject that, as I adore
>> women's
>> genitals, and then there's the whole biting thing. Jesus. I thought
>> that
>> the whole point was to give pleasure, and *not* to bite.
>>
>> "Bite me," invites abuse. Why not say, "Lick me in the most pleasurable
>> way"?
>> You sex negative folks have it all wrong.
>
> You're full of bullshit, as usual.

Like the other person who is now in my KF, his mind only seems to think of
one thing.

On Thursday, February 12, 2015 at 11:10:34 PM UTC-6, sf wrote:
> On Thu, 12 Feb 2015 17:32:56 -0800 (PST), Bryan-TGWWW
> > wrote:
>
> > "Bite me" translates as *perform oral sex on me*, with the idea that the
> > person who is doing it is being subservient, which is demeaning to the
> > enjoyment of the person giving oral sex. I reject that, as I adore women's
> > genitals, and then there's the whole biting thing. Jesus. I thought that
> > the whole point was to give pleasure, and *not* to bite.
> >
> > "Bite me," invites abuse. Why not say, "Lick me in the most pleasurable way"?
> > You sex negative folks have it all wrong.
>
> You're full of bullshit, as usual.
>
And you don't get *bit* enough. That's why you have to go begging on a NG.
>
--Bryan

On Friday, February 13, 2015 at 12:17:15 AM UTC-6, Cheri wrote:
> "sf" > wrote in message
> ...
>
> > On Thu, 12 Feb 2015 17:32:56 -0800 (PST), Bryan-TGWWW
>
>
>
>
>
>
> > You're full of bullshit, as usual.
>
>
> Truly!
>
Go cuddle with Julie.
>
> Cheri

--Bryan

On Fri, 13 Feb 2015 02:27:49 -0800 (PST), Bryan-TGWWW
> wrote:

> On Thursday, February 12, 2015 at 11:10:34 PM UTC-6, sf wrote:
> > On Thu, 12 Feb 2015 17:32:56 -0800 (PST), Bryan-TGWWW
> > > wrote:
> >
> > > "Bite me" translates as *perform oral sex on me*, with the idea that the
> > > person who is doing it is being subservient, which is demeaning to the
> > > enjoyment of the person giving oral sex. I reject that, as I adore women's
> > > genitals, and then there's the whole biting thing. Jesus. I thought that
> > > the whole point was to give pleasure, and *not* to bite.
> > >
> > > "Bite me," invites abuse. Why not say, "Lick me in the most pleasurable way"?
> > > You sex negative folks have it all wrong.
> >
> > You're full of bullshit, as usual.
> >
> And you don't get *bit* enough. That's why you have to go begging on a NG.
> >

Get a room with Sheldon.

--
A kitchen without a cook is just a room

"sf" > wrote in message
...
> On Fri, 13 Feb 2015 02:27:49 -0800 (PST), Bryan-TGWWW
> > wrote:
>
>> On Thursday, February 12, 2015 at 11:10:34 PM UTC-6, sf wrote:
>> > On Thu, 12 Feb 2015 17:32:56 -0800 (PST), Bryan-TGWWW
>> > > wrote:
>> >
>> > > "Bite me" translates as *perform oral sex on me*, with the idea that
>> > > the
>> > > person who is doing it is being subservient, which is demeaning to
>> > > the
>> > > enjoyment of the person giving oral sex. I reject that, as I adore
>> > > women's
>> > > genitals, and then there's the whole biting thing. Jesus. I thought
>> > > that
>> > > the whole point was to give pleasure, and *not* to bite.
>> > >
>> > > "Bite me," invites abuse. Why not say, "Lick me in the most
>> > > pleasurable way"?
>> > > You sex negative folks have it all wrong.
>> >
>> > You're full of bullshit, as usual.
>> >
>> And you don't get *bit* enough. That's why you have to go begging on a
>> NG.
>> >
>
> Get a room with Sheldon.

That might work out better for him since he spends all of his time *talking*
about it on a NG, instead of actually getting it. Typical.

Cheri

On Friday, February 13, 2015 at 12:16:33 AM UTC-10, Julie Bove wrote:
> "dsi1" <> wrote in message
> ...
> > On Thursday, February 12, 2015 at 5:52:24 PM UTC-10, Julie Bove wrote:
> >> "dsi1" > wrote in message
> >> ...
> >> > On 2/12/2015 1:22 PM, Julie Bove wrote:
> >> >>
> >> >> "sf" > wrote in message
> >> >> ...
> >> >>> On Thu, 12 Feb 2015 14:36:03 -0500, Gary > wrote:
> >> >>>
> >> >>>> Julie Bove wrote:
> >> >>>> >
> >> >>>> > I can't eat King's Hawaiian rolls
> >> >>>>
> >> >>>> I tried them once. They are not normal good plain rolls. They have a
> >> >>>> weird sweet taste to them.
> >> >>>
> >> >>> I make rolls and they are a little sweet, kind of like brioche but
> >> >>> not
> >> >>> as eggy. I do NOT like Kings. Tried them once, didn't like them. I
> >> >>> didn't realize they are made with pineapple juice until a few months
> >> >>> ago, so that's probably the flavor you and I thought was out of
> >> >>> place.
> >> >>> http://kitchenmeetsgirl.com/copycat-hawaiian-rolls/
> >> >>>
> >> >> Unless they made a recent change, the real ones do not have pineapple
> >> >> juice in them.
> >> >
> >> > You're certainly right about that, Ollie!
> >>
> >> Yeah. I looked up the ingredients. They still have sugar in them.
> >
> > Well you gotta have sugar in sweet bread. Potato is also a typical
> > ingredient. Some old school guys will boil a potato first and mash it for
> > the dough. Portuguese sweet bread is wonderful stuff!
> >
> > https://www.youtube.com/watch?v=4DxQ6SbZyXQ
>
> I would have assumed that they would have HFCS in them instead of sugar as
> most things do now. I never ate them often. My mom started buying them for
> Thanksgiving instead of the Brown and Serve rolls that she seemed to love
> but nobody ever ate. I don't even think that anyone at the Hawaiian rolls
> with the main meal. But some hours later when we'd be hungry again, the
> rolls, turkey and some other leftovers would be offered and we'd use them to
> make little sandwiches.
>
> When I used to make biscuits, I always put a small amount of instant mashed
> potato flakes in the dough. Have them a nice, light texture.

It's tough to find Portuguese sweet bread like we had when I was growing up.. Typically, the stuff would be sold in a small bakery like Leonard's. The idea of mass distribution never occurred to anybody. You would have to change the recipe to something more suitable for shipping, and handling, and it has to have a longer shelf life. The life of a malasadas would be something like 5 minutes, it's all downhill after that. After a day, you might as well bury it. Hee hee.

http://www.leonardshawaii.com/malasadas/

On Fri, 13 Feb 2015 10:26:00 -0800 (PST), dsi1 >
wrote:

> On Friday, February 13, 2015 at 12:16:33 AM UTC-10, Julie Bove wrote:
> >
> > When I used to make biscuits, I always put a small amount of instant mashed
> > potato flakes in the dough. Have them a nice, light texture.
>
> It's tough to find Portuguese sweet bread like we had when I was growing up. Typically, the stuff would be sold in a small bakery like Leonard's. The idea of mass distribution never occurred to anybody. You would have to change the recipe to something more suitable for shipping, and handling, and it has to have a longer shelf life. The life of a malasadas would be something like 5 minutes, it's all downhill after that. After a day, you might as well bury it. Hee hee.
>
> http://www.leonardshawaii.com/malasadas/

I made the *best* potato rolls for Thanksgiving using leftover mashed
potatoes.

--
A kitchen without a cook is just a room.

On 2/13/2015 11:47 AM, sf wrote:
> On Fri, 13 Feb 2015 10:26:00 -0800 (PST), dsi1 >
> wrote:
>
>> On Friday, February 13, 2015 at 12:16:33 AM UTC-10, Julie Bove wrote:
>>>
>>> When I used to make biscuits, I always put a small amount of instant mashed
>>> potato flakes in the dough. Have them a nice, light texture.
>>
>> It's tough to find Portuguese sweet bread like we had when I was growing up. Typically, the stuff would be sold in a small bakery like Leonard's. The idea of mass distribution never occurred to anybody. You would have to change the recipe to something more suitable for shipping, and handling, and it has to have a longer shelf life. The life of a malasadas would be something like 5 minutes, it's all downhill after that. After a day, you might as well bury it. Hee hee.
>>
>> http://www.leonardshawaii.com/malasadas/
>
> I made the *best* potato rolls for Thanksgiving using leftover mashed
> potatoes.
>

Breads made with potato are substantial yet fluffy and tender. More
people should do this.

On Tuesday, 10 February 2015 22:34:40 UTC-6, Nancy Young wrote:
> On 2/10/2015 10:56 PM, Kalmia wrote:
> > Is this just a new name for an old food idea?
>
> I thought it started with White Castles little burgers,
> they slid right down.
>
> That's the gist of the explanation I got, and at the
> time I never heard of anyone else selling sliders. Not
> even White Castle called them that, it was a nickname.


I've run into "gourmet sliders", most recently at a swank reception at a law office.

--
Best
Greg <<<---- "not an attorney, just an observer"

On 2/13/2015 12:34 PM, wrote:
> On Tuesday, 10 February 2015 22:34:40 UTC-6, Nancy Young wrote:
>> On 2/10/2015 10:56 PM, Kalmia wrote:
>>> Is this just a new name for an old food idea?
>>
>> I thought it started with White Castles little burgers,
>> they slid right down.
>>
>> That's the gist of the explanation I got, and at the
>> time I never heard of anyone else selling sliders. Not
>> even White Castle called them that, it was a nickname.
>
>
> I've run into "gourmet sliders", most recently at a swank reception at a law office.
>

From a practical point of view, tiny burgers make it possible to serve
a hamburger sandwich on tiny platters that people can eat while standing
up. You can't do that with a regular burger - you'll get grease down
your evening dress.

I had a tiny burger at a function and boy was it great. It was some kind
of tiny lamb burger and I spent part of the evening, thinking about the
burger. I still think about it every now and then even though it was
over a decade ago.

"dsi1" > wrote in message
...
> On 2/13/2015 12:34 PM, wrote:
>> On Tuesday, 10 February 2015 22:34:40 UTC-6, Nancy Young wrote:
>>> On 2/10/2015 10:56 PM, Kalmia wrote:
>>>> Is this just a new name for an old food idea?
>>>
>>> I thought it started with White Castles little burgers,
>>> they slid right down.
>>>
>>> That's the gist of the explanation I got, and at the
>>> time I never heard of anyone else selling sliders. Not
>>> even White Castle called them that, it was a nickname.
>>
>>
>> I've run into "gourmet sliders", most recently at a swank reception at a
>> law office.
>>
>
> From a practical point of view, tiny burgers make it possible to serve a
> hamburger sandwich on tiny platters that people can eat while standing up.
> You can't do that with a regular burger - you'll get grease down your
> evening dress.
>
> I had a tiny burger at a function and boy was it great. It was some kind
> of tiny lamb burger and I spent part of the evening, thinking about the
> burger. I still think about it every now and then even though it was over
> a decade ago.

I prefer food in small portions. I hate going to places where they only
serve what I refer to as "big food". As in only huge portions. Fine if
they offer that as an option but I would like to order a small portion of
whatever it is. If I see a large platter of food before me, I find it to be
off-putting and I lost my appetite. Doesn't really help for me to put half
in a doggy bag right away either because I have already seen the massive
amount.

Once, my husband was at work and my parents and Angela and I went out to eat
at an Italian place on Staten Island. We didn't know it at the time but
this place had two sides. The formal and the informal. We went to the
formal side and we all ordered a different kind of pasta. Angela's was from
the kid's menu. But even her portion was enormous! And they gave us soup
or salad and bread as well.

We began to panic as we saw the food being brought to other tables and right
away asked for several to go boxes as we knew that we couldn't finish
anything. And my dad was a big eater! We all took half of everything off
of our plates, including the salad and boxed it up to take home to my
husband.

Well... He had some of it for dinner when he got home later and we all had
the rest for lunch the following day. Plus even after all that we took
home, we couldn't come close to finishing what we left on our plates at the
restaurant.

After that, we wised up and began going to the informal side where you could
get pizza by the slice, a single rice ball or choose from two portion sizes
of pasta. But even then it was too much food. Ever seen a slice of NY
pizza? I used to get one slice, cut off two triangles from the crust end to
give to Angela then attempt to eat the rest. Between the two of us we could
never finish a slice.

I wish I could eat Tapas. I was reading that it is the new food trend for
2015. I would have to look at the menu again. They might have something I
could but with all my food intolerances, likely not much. There is a highly
rated Tapas place near here but it is also very expensive. I had it once in
Washington DC. I think I had some kind of hard boiled eggs, cheeses,
olives, potatoes, and some kind of raw veggies. I split these things with
my husband and he added some kind of meat.

That's my kind of food. Lots of little plates!

"Bruce" > wrote in message
...
> On Fri, 13 Feb 2015 13:50:37 -1000, dsi1
> > wrote:
>
>>On 2/13/2015 12:34 PM, wrote:
>>> On Tuesday, 10 February 2015 22:34:40 UTC-6, Nancy Young wrote:
>>>> On 2/10/2015 10:56 PM, Kalmia wrote:
>>>>> Is this just a new name for an old food idea?
>>>>
>>>> I thought it started with White Castles little burgers,
>>>> they slid right down.
>>>>
>>>> That's the gist of the explanation I got, and at the
>>>> time I never heard of anyone else selling sliders. Not
>>>> even White Castle called them that, it was a nickname.
>>>
>>>
>>> I've run into "gourmet sliders", most recently at a swank reception at a
>>> law office.
>>>
>>
>> From a practical point of view, tiny burgers make it possible to serve
>>a hamburger sandwich on tiny platters that people can eat while standing
>>up. You can't do that with a regular burger - you'll get grease down
>>your evening dress.
>
> Do you get strange looks when you wear a dress in the evening?
>

I should imagine they would be no more strange than when he wears a dress
during the day!

I remember once going to a formal dinner party in Lynnwood. I can't
remember the name of it then but it is a Teppinyaki place now. Anyway, we
were given a choice of three dinners, one of which was ribs. Nobody ordered
the ribs. We just kind of looked at each other and said, "Who eats messy
ribs when all dressed up?"

The highlight of the evening was when the band we had hired did not show up.
The manager of the hotel stood up and said that thankfully they had a piano
player staying in the hotel and he most graciously volunteered to entertain
us. But he just wasn't very good. He had played a couple of songs and we
were all kind of looking at each other and trying not to laugh. Then my
date said, "Well... He's probably worn out. He's probably on the road a
lot." Or something to that extent. And then the piano player launched into
a rousing rendition of "On The Road Again!" We all kind of lost it after
that. But I digress...

"Bruce" > wrote in message
...
> On Sat, 14 Feb 2015 00:05:47 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Bruce" > wrote in message
. ..
>>> On Fri, 13 Feb 2015 13:50:37 -1000, dsi1
>>> > wrote:
>
>>>> From a practical point of view, tiny burgers make it possible to serve
>>>>a hamburger sandwich on tiny platters that people can eat while standing
>>>>up. You can't do that with a regular burger - you'll get grease down
>>>>your evening dress.
>>>
>>> Do you get strange looks when you wear a dress in the evening?
>>
>>I should imagine they would be no more strange than when he wears a dress
>>during the day!
>
> True. Anyway, I keep seeing this image of a Dr Pepper drinking drag
> queen.
>
> (...)
>
>>The highlight of the evening was when the band we had hired did not show
>>up.
>>The manager of the hotel stood up and said that thankfully they had a
>>piano
>>player staying in the hotel and he most graciously volunteered to
>>entertain
>>us. But he just wasn't very good. He had played a couple of songs and we
>>were all kind of looking at each other and trying not to laugh. Then my
>>date said, "Well... He's probably worn out. He's probably on the road a
>>lot." Or something to that extent. And then the piano player launched
>>into
>>a rousing rendition of "On The Road Again!" We all kind of lost it after
>>that. But I digress...
>
> https://www.youtube.com/watch?v=QexOuH8GS-Y
>
> That one? Great song. Imagine having two lead singers as a band and
> losing them both.

I wish! I don't mind that song. Sadly, it was this country version.

https://www.youtube.com/watch?v=dBN86y30Ufc

On Friday, February 13, 2015 at 5:30:25 PM UTC-5, dsi1 wrote:

> Breads made with potato are substantial yet fluffy and tender. More
> people should do this.

Provided that fluffy and tender is what you like. I prefer a
robust, chewy bread. If it yields too easily when I poke it
with a finger, it's too soft.

Cindy Hamilton

On 2/14/2015 7:22 AM, Cindy Hamilton wrote:
> On Friday, February 13, 2015 at 5:30:25 PM UTC-5, dsi1 wrote:
>
>> Breads made with potato are substantial yet fluffy and tender. More
>> people should do this.
>
> Provided that fluffy and tender is what you like. I prefer a
> robust, chewy bread. If it yields too easily when I poke it
> with a finger, it's too soft.
>
> Cindy Hamilton
>

I like all kinds of breads - even that fluffy white stuff. They all have
their niche in the bread kingdom. :-)

On 2/14/2015 12:22 PM, Cindy Hamilton wrote:
> On Friday, February 13, 2015 at 5:30:25 PM UTC-5, dsi1 wrote:
>
>> Breads made with potato are substantial yet fluffy and tender. More
>> people should do this.
>
> Provided that fluffy and tender is what you like. I prefer a
> robust, chewy bread. If it yields too easily when I poke it
> with a finger, it's too soft.
>
> Cindy Hamilton
>
I agree! Fluffy and tender makes me think of a soft dinner roll, not
bread. I like bread with substance.

Jill

On Sat, 14 Feb 2015 09:22:53 -0800 (PST), Cindy Hamilton
> wrote:

> On Friday, February 13, 2015 at 5:30:25 PM UTC-5, dsi1 wrote:
>
> > Breads made with potato are substantial yet fluffy and tender. More
> > people should do this.
>
> Provided that fluffy and tender is what you like. I prefer a
> robust, chewy bread. If it yields too easily when I poke it
> with a finger, it's too soft.
>

His description is accurate. It doesn't turn out like Wonder Bread.
That said, I bet you'd really like a bread that we just tried for the
first time. It's a Sprouts store brand called "Seedsational".
http://media.fooducate.com/products/...E405-2792.jpeg

--
A kitchen without a cook is just a room

On Sat, 14 Feb 2015 13:25:27 -0500, jmcquown >
wrote:

> On 2/14/2015 12:22 PM, Cindy Hamilton wrote:
> > On Friday, February 13, 2015 at 5:30:25 PM UTC-5, dsi1 wrote:
> >
> >> Breads made with potato are substantial yet fluffy and tender. More
> >> people should do this.
> >
> > Provided that fluffy and tender is what you like. I prefer a
> > robust, chewy bread. If it yields too easily when I poke it
> > with a finger, it's too soft.
> >
> > Cindy Hamilton
> >
> I agree! Fluffy and tender makes me think of a soft dinner roll, not
> bread. I like bread with substance.
>

I made dinner rolls - aka: bread.


--
A kitchen without a cook is just a room

On 2/14/2015 2:07 PM, sf wrote:
> On Sat, 14 Feb 2015 13:25:27 -0500, jmcquown >
> wrote:
>
>> On 2/14/2015 12:22 PM, Cindy Hamilton wrote:
>>> On Friday, February 13, 2015 at 5:30:25 PM UTC-5, dsi1 wrote:
>>>
>>>> Breads made with potato are substantial yet fluffy and tender. More
>>>> people should do this.
>>>
>>> Provided that fluffy and tender is what you like. I prefer a
>>> robust, chewy bread. If it yields too easily when I poke it
>>> with a finger, it's too soft.
>>>
>>> Cindy Hamilton
>>>
>> I agree! Fluffy and tender makes me think of a soft dinner roll, not
>> bread. I like bread with substance.
>>
>
> I made dinner rolls - aka: bread.
>
>
I've baked homemade dinner rolls on many occasions. I've also posted
the recipe here many times. I don't want soft, fluffy bread. YMMV.

Jill

"dsi1" > wrote in message
...
> On 2/14/2015 7:22 AM, Cindy Hamilton wrote:
>> On Friday, February 13, 2015 at 5:30:25 PM UTC-5, dsi1 wrote:
>>
>>> Breads made with potato are substantial yet fluffy and tender. More
>>> people should do this.
>>
>> Provided that fluffy and tender is what you like. I prefer a
>> robust, chewy bread. If it yields too easily when I poke it
>> with a finger, it's too soft.
>>
>> Cindy Hamilton
>>
>
> I like all kinds of breads - even that fluffy white stuff. They all have
> their niche in the bread kingdom. :-)

I only like the fluffy kind with peanut butter.

On Sat, 14 Feb 2015 14:36:14 -0500, jmcquown >
wrote:

> On 2/14/2015 2:07 PM, sf wrote:
> > On Sat, 14 Feb 2015 13:25:27 -0500, jmcquown >
> > wrote:
> >
> >> On 2/14/2015 12:22 PM, Cindy Hamilton wrote:
> >>> On Friday, February 13, 2015 at 5:30:25 PM UTC-5, dsi1 wrote:
> >>>
> >>>> Breads made with potato are substantial yet fluffy and tender. More
> >>>> people should do this.
> >>>
> >>> Provided that fluffy and tender is what you like. I prefer a
> >>> robust, chewy bread. If it yields too easily when I poke it
> >>> with a finger, it's too soft.
> >>>
> >>> Cindy Hamilton
> >>>
> >> I agree! Fluffy and tender makes me think of a soft dinner roll, not
> >> bread. I like bread with substance.
> >>
> >
> > I made dinner rolls - aka: bread.
> >
> >
> I've baked homemade dinner rolls on many occasions. I've also posted
> the recipe here many times. I don't want soft, fluffy bread. YMMV.
>
It does.


--
A kitchen without a cook is just a room.