sf wrote in rec.food.cooking:

> On Mon, 12 Oct 2015 11:26:04 -0500, "cshenk" > wrote:
>
> > Here's one I love but doesnt sell in the USA. Calamansi powder.
> > Calamansi is a citrus of the eastern Asia area. It's not a lemon
> > or a lime or even really a lemon/lime but that's as close as you
> > can get to it. Love it with fish.
>
> I know what calamansi is and can get it fresh. Haven't seen the
> powder, but haven't looked for it either. I went on a hunt for yuzu
> recently and now have a tube of the paste. Ingredients are yuzu
> orange, green chili pepper, salt & sake.

Havdent found it fresh here but I do have a single site i can get the
powder at. Not the drink stuff, but the whle powder. Great stuff with
fish and other seafoods!

Carol

--

On Mon, 12 Oct 2015 11:18:51 -0500, "cshenk" > wrote:

>Ophelia wrote in rec.food.cooking:
>> I don't take a lot of notice of the strutting knowitalls. There are
>> people here whose judgement I trust and I listen to them. I also
>> like it when people discuss things rather than simply tell you it is
>> wrong. Let them get on with it. It makes no impact on me.
>>
>
>Same here Ophelia.

And yet she goes on and on and on and on about it at every
opportunity...

Je�us wrote:
> On Mon, 12 Oct 2015 11:18:51 -0500, "cshenk" > wrote:
>
>> Ophelia wrote in rec.food.cooking:
>>> I don't take a lot of notice of the strutting knowitalls. There are
>>> people here whose judgement I trust and I listen to them. I also
>>> like it when people discuss things rather than simply tell you it is
>>> wrong. Let them get on with it. It makes no impact on me.
>>>
>>
>> Same here Ophelia.
>
> And yet she goes on and on and on and on about it at every
> opportunity...
>

Dude, lay of the woman-bullying.

On Mon, 12 Oct 2015 12:36:06 -0500, "cshenk" > wrote:

> sf wrote in rec.food.cooking:
>
> > On Mon, 12 Oct 2015 11:26:04 -0500, "cshenk" > wrote:
> >
> > > Here's one I love but doesnt sell in the USA. Calamansi powder.
> > > Calamansi is a citrus of the eastern Asia area. It's not a lemon
> > > or a lime or even really a lemon/lime but that's as close as you
> > > can get to it. Love it with fish.
> >
> > I know what calamansi is and can get it fresh. Haven't seen the
> > powder, but haven't looked for it either. I went on a hunt for yuzu
> > recently and now have a tube of the paste. Ingredients are yuzu
> > orange, green chili pepper, salt & sake.
>
> Havdent found it fresh here but I do have a single site i can get the
> powder at. Not the drink stuff, but the whle powder. Great stuff with
> fish and other seafoods!
>

I'm not very good when it comes to cooking fish, Could I use fresh
juice the way you use powder... if so what do you do? I see
calamansi juice and a dash of fish sauce suggested. That combo is
supposed to work with pork chops and beef ribs too. Pork, I
understand. Beef, not so much.


--

sf

sf wrote in rec.food.cooking:

> On Mon, 12 Oct 2015 12:36:06 -0500, "cshenk" > wrote:
>
> > sf wrote in rec.food.cooking:
> >
> > > On Mon, 12 Oct 2015 11:26:04 -0500, "cshenk" >
> > > wrote:
> > >
> > > > Here's one I love but doesnt sell in the USA. Calamansi powder.
> > > > Calamansi is a citrus of the eastern Asia area. It's not a
> > > > lemon or a lime or even really a lemon/lime but that's as close
> > > > as you can get to it. Love it with fish.
> > >
> > > I know what calamansi is and can get it fresh. Haven't seen the
> > > powder, but haven't looked for it either. I went on a hunt for
> > > yuzu recently and now have a tube of the paste. Ingredients are
> > > yuzu orange, green chili pepper, salt & sake.
> >
> > Havdent found it fresh here but I do have a single site i can get
> > the powder at. Not the drink stuff, but the whle powder. Great
> > stuff with fish and other seafoods!
> >
>
> I'm not very good when it comes to cooking fish, Could I use fresh
> juice the way you use powder... if so what do you do? I see
> calamansi juice and a dash of fish sauce suggested. That combo is
> supposed to work with pork chops and beef ribs too. Pork, I
> understand. Beef, not so much.

Sure! The powder is often mixed with water to make the juice and it's
used in just about the same amounts as you would lemon or lime juice.

Let me meditate on how to do it with chicken or pork. It's 10pm here
on a work night so need to think for a bit but i am sure I have some
good ideas I can find for alternatives to fish.

Carol

--

On Sun, 11 Oct 2015 19:10:03 -0500, "cshenk" > wrote:

>JRStern wrote in rec.food.cooking:
>
>> On Fri, 09 Oct 2015 21:49:00 -0500, "cshenk" > wrote:
>>
>> > I don't diss this recipe, I am however unfamiliar with the cream
>> > cheese based 'cooking cream'. Might be something sourced outside
>> > of any place I have lived?
>> >
>> > Carol
>>
>> " 10 ounce(s) of Kraft Philadelphia Cooking Creme Italian
>> Cheese and Herb flavor
>> " 16 ounce(s) of Shredded Italian blend cheese
>> " 12 slices provolone cheese
>>
>> I don't have any idea either, but presumably something involving cream
>> cheese, that still needs to be added to "shredded italian blend" and
>> provolone, sounds like a poor man's ricotta and pretty ghastly.
>>
>> And yet, I can imagine something like that working, with more care, a
>> quick and easy (ha!) lasagna utilizing cream cheese. Or I could be
>> mistaken. I suppose if I perused the Kraft web site I might see
>> something. Maybe later.
>>
>> J.
>
>Turns out it's a discontinued product from a few years back that didnt
>sell well enough for production. It did indeed seem to take the lace
>of ricotta best I could see.
>
>I'm no great shakes at lasagna making though. I mean I can do it and
>have a few times, but not enough to be more than average at it. It
>looks like the sort of thing you have to make a bit often to get really
>'perfect'. Mine is just average.
>
>LOL! How often do you see that here!
>
> Carol

Lasagna isn't something I make, it's a lot of work to assemble, and
then it's even harder to cut and serve so it matters - unless you make
individual sized ones and even then it's harder to eat than the same
ingredients dumped on smaller noodles of almost any shape. I guess
some people welcome all the challenges involved.

J.

JRStern wrote:
>

> Lasagna isn't something I make, it's a lot of work to assemble, and
> then it's even harder to cut and serve so it matters - unless you make
> individual sized ones and even then it's harder to eat than the same
> ingredients dumped on smaller noodles of almost any shape. I guess
> some people welcome all the challenges involved.

Are you being serious here? I laughed and laughed.
- lot of work to assemble
- even harder to cut and serve
- individual servings are harder to eat

Your theory here is right on though. I do the same with omlets. Much
easier to put all ingredients in the pan and make deluxe scrambled
eggs. Same ingredients, just easier to make.

"JRStern" > wrote in message
...
> On Sun, 11 Oct 2015 19:10:03 -0500, "cshenk" > wrote:
>
>>JRStern wrote in rec.food.cooking:
>>
>>> On Fri, 09 Oct 2015 21:49:00 -0500, "cshenk" > wrote:
>>>
>>> > I don't diss this recipe, I am however unfamiliar with the cream
>>> > cheese based 'cooking cream'. Might be something sourced outside
>>> > of any place I have lived?
>>> >
>>> > Carol
>>>
>>> " 10 ounce(s) of Kraft Philadelphia Cooking Creme Italian
>>> Cheese and Herb flavor
>>> " 16 ounce(s) of Shredded Italian blend cheese
>>> " 12 slices provolone cheese
>>>
>>> I don't have any idea either, but presumably something involving cream
>>> cheese, that still needs to be added to "shredded italian blend" and
>>> provolone, sounds like a poor man's ricotta and pretty ghastly.
>>>
>>> And yet, I can imagine something like that working, with more care, a
>>> quick and easy (ha!) lasagna utilizing cream cheese. Or I could be
>>> mistaken. I suppose if I perused the Kraft web site I might see
>>> something. Maybe later.
>>>
>>> J.
>>
>>Turns out it's a discontinued product from a few years back that didnt
>>sell well enough for production. It did indeed seem to take the lace
>>of ricotta best I could see.
>>
>>I'm no great shakes at lasagna making though. I mean I can do it and
>>have a few times, but not enough to be more than average at it. It
>>looks like the sort of thing you have to make a bit often to get really
>>'perfect'. Mine is just average.
>>
>>LOL! How often do you see that here!
>>
>> Carol
>
> Lasagna isn't something I make, it's a lot of work to assemble, and
> then it's even harder to cut and serve so it matters - unless you make
> individual sized ones and even then it's harder to eat than the same
> ingredients dumped on smaller noodles of almost any shape. I guess
> some people welcome all the challenges involved.
>
> J.

The cooking crème was awful. I got some for free with a coupon and nobody
liked whatever it was that I made with it. Then again, I don't use cream
cheese in much that I cook. Mainly only desserts when I do use it. People
didn't want to buy it at cheap clearance prices either. I think part of the
problem was that it came seasoned already. And it had a weird texture.

I don't know why people think there is a need for premade sauces like that.
Maybe some people do use them. I do buy BBQ sauce once in a while. I'm
sure it would be easy enough to make. But I use it with Little Smokies and
it makes a super quick meal. But other sauces? Just no. I prefer to make
my own.

"Gary" > wrote in message ...
> JRStern wrote:
>>
>
>> Lasagna isn't something I make, it's a lot of work to assemble, and
>> then it's even harder to cut and serve so it matters - unless you make
>> individual sized ones and even then it's harder to eat than the same
>> ingredients dumped on smaller noodles of almost any shape. I guess
>> some people welcome all the challenges involved.
>
> Are you being serious here? I laughed and laughed.
> - lot of work to assemble
> - even harder to cut and serve
> - individual servings are harder to eat
>
> Your theory here is right on though. I do the same with omlets. Much
> easier to put all ingredients in the pan and make deluxe scrambled
> eggs. Same ingredients, just easier to make.

I do think that the typical lasagna, the way I used to make it was quite
time consuming. I didn't use meat in it. Only vegetables. It was a lot of
cutting, sautéing and pureeing as I made my own sauce as well. And I hate
the no boil noodles so I would boil them first. It's the kind of thing that
I like to make when there are little kids around because they always seem to
like helping with the assembly. But it also makes a ton!

I have never had any trouble cutting and serving it. The key there is
letting it rest for 10 minutes or so after you take it out of the oven.

"Julie Bove" > wrote in message
...

> I don't know why people think there is a need for premade sauces like
> that. Maybe some people do use them. I do buy BBQ sauce once in a while.
> I'm sure it would be easy enough to make. But I use it with Little
> Smokies and it makes a super quick meal. But other sauces? Just no. I
> prefer to make my own.

Maybe because they like them and don't prefer to make their own. Different
strokes.

Cheri

"Cheri" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>
>> I don't know why people think there is a need for premade sauces like
>> that. Maybe some people do use them. I do buy BBQ sauce once in a while.
>> I'm sure it would be easy enough to make. But I use it with Little
>> Smokies and it makes a super quick meal. But other sauces? Just no. I
>> prefer to make my own.
>
> Maybe because they like them and don't prefer to make their own. Different
> strokes.

Each to his/her own


--
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