Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.

On Tue, 13 Oct 2015 13:55:46 -0700 (PDT), rosie >
wrote:

>Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.

mmm.... winter food

For dinner last night, we decided to go fishing down the river. We
caught a several brown trout, one blackfish and one perch. We made a
fire with a hotplate on top and cooked them that way. I also brought
some kangaroo in red wine sausages, just in case we got no fish.
Cooked them as well anyway.

Dinner tonight will be something bought while I am in town, as I'm
going in to pick up my new speakers that have finally been made... I
won't have the time nor interest in cooking anything tonight, rather
play with my new toy(s).

On 10/13/2015 4:55 PM, rosie wrote:
> Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.
>
Sounds nice. Enjoy

Jill

On 2015-10-13 4:55 PM, rosie wrote:
> Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.
>


It was Thanksgiving yesterday. We are having leftover turkey reheated in
gravy, home fried potatoes and peas.

"rosie" > wrote in message
...
> Have a pot of beef , barley mushroom soup simmering , and I will make
> some corn bread to go with it.

I didn't cook. Had plenty of leftovers and there are still more for
tomorrow. Which is good because I will be busy around dinner time.

On Tuesday, October 13, 2015 at 4:55:57 PM UTC-4, rosie wrote:
> Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.

Sounds good, although the corn bread seems a bit much. I'd probably
settle for the barley as my carb.

Anyway, I had a BLT (with extra L) and a glass of milk. I'd intended
to grill some chicken but it turned out too windy, so I whipped a
serving of bacon out of the freezer.

Grilled chicken tonight, probably on a bed of romaine with
balsamic vinaigrette.

Cindy Hamilton

On 13/10/2015 2:55 PM, rosie wrote:
> Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.
>
I roasted a chicken with tarragon last Saturday night, eaten with baby
potatoes and nuked broccoli (and a good claret). Tonight will be the 4th
meal of cold leftover chicken (I *never* reheat meat) in sandwiches of
home made, multi-grain bread.
Graham

On Wed, 14 Oct 2015 08:44:57 -0600, graham > wrote:

>On 13/10/2015 2:55 PM, rosie wrote:
>> Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.
>>
>I roasted a chicken with tarragon last Saturday night, eaten with baby
>potatoes and nuked broccoli (and a good claret). Tonight will be the 4th
>meal of cold leftover chicken (I *never* reheat meat) in sandwiches of
>home made, multi-grain bread.
>Graham

I never reheat meat either. Except if making a sandwich like hot beef
or turkey, then I drop the sliced meat into the hot gravy for just a
few seconds before putting it on the bread. That way the meat doesn't
taste reheated.
Janet US

"Janet B" > wrote in message
news
> On Wed, 14 Oct 2015 08:44:57 -0600, graham > wrote:
>
>>On 13/10/2015 2:55 PM, rosie wrote:
>>> Have a pot of beef , barley mushroom soup simmering , and I will make
>>> some corn bread to go with it.
>>>
>>I roasted a chicken with tarragon last Saturday night, eaten with baby
>>potatoes and nuked broccoli (and a good claret). Tonight will be the 4th
>>meal of cold leftover chicken (I *never* reheat meat) in sandwiches of
>>home made, multi-grain bread.
>>Graham
>
> I never reheat meat either. Except if making a sandwich like hot beef
> or turkey, then I drop the sliced meat into the hot gravy for just a
> few seconds before putting it on the bread. That way the meat doesn't
> taste reheated.

That is how I do mine but Graham will never eat that


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

On 14/10/2015 9:11 AM, Janet B wrote:
> On Wed, 14 Oct 2015 08:44:57 -0600, graham > wrote:
>
>> On 13/10/2015 2:55 PM, rosie wrote:
>>> Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.
>>>
>> I roasted a chicken with tarragon last Saturday night, eaten with baby
>> potatoes and nuked broccoli (and a good claret). Tonight will be the 4th
>> meal of cold leftover chicken (I *never* reheat meat) in sandwiches of
>> home made, multi-grain bread.
>> Graham
>
> I never reheat meat either. Except if making a sandwich like hot beef
> or turkey, then I drop the sliced meat into the hot gravy for just a
> few seconds before putting it on the bread. That way the meat doesn't
> taste reheated.
> Janet US
>
At last! Someone who agrees with me on the taste of re-heated meat:-)
Thanks, Janet!
Graham

On 14/10/2015 9:29 AM, Ophelia wrote:
>
>
> "Janet B" > wrote in message
> news
>> On Wed, 14 Oct 2015 08:44:57 -0600, graham > wrote:
>>
>>> On 13/10/2015 2:55 PM, rosie wrote:
>>>> Have a pot of beef , barley mushroom soup simmering , and I will
>>>> make some corn bread to go with it.
>>>>
>>> I roasted a chicken with tarragon last Saturday night, eaten with baby
>>> potatoes and nuked broccoli (and a good claret). Tonight will be the 4th
>>> meal of cold leftover chicken (I *never* reheat meat) in sandwiches of
>>> home made, multi-grain bread.
>>> Graham
>>
>> I never reheat meat either. Except if making a sandwich like hot beef
>> or turkey, then I drop the sliced meat into the hot gravy for just a
>> few seconds before putting it on the bread. That way the meat doesn't
>> taste reheated.
>
> That is how I do mine but Graham will never eat that
>
>
Actually, I often use the cold, set gravy in a sandwich in place of
pickle or chutney. Even bread sauce if there is any.
Dad loved sandwiches made from leftover, cold stew. When one of the
drivers in his company said he'd forgotten his lunch tin, Dad gave him a
sandwich. The driver raved about it and took some convincing that it was
made with beef stew. From then on, many of the drivers' wives made their
hubbies stew sandwiches.
Graham

Cindy Hamilton wrote:
>
> Anyway, I had a BLT (with extra L) and a glass of milk. I'd intended
> to grill some chicken but it turned out too windy, so I whipped a
> serving of bacon out of the freezer.

I've never tried whipped bacon but it sounds worth a try.
The other day, I bought a package of scrapple with bacon. That's
really good. The bacon bits really take it to a much better level.

> Grilled chicken tonight, probably on a bed of romaine with
> balsamic vinaigrette.

I've got my last 2 boneless, skinless breasts thawing on the counter
right now. Will cook them in an hour or so. Sounds good for today PLUS
that gets rid of all my old chicken. Tomorrow I'm planning to buy a
10lb bag of chicken/leg quarters for only 48 cents per pound. I'll
cook a 9X13 pan with some bbq sauce and freeze the rest. :-D

"graham" > wrote in message
...
> On 14/10/2015 9:29 AM, Ophelia wrote:
>>
>>
>> "Janet B" > wrote in message
>> news
>>> On Wed, 14 Oct 2015 08:44:57 -0600, graham > wrote:
>>>
>>>> On 13/10/2015 2:55 PM, rosie wrote:
>>>>> Have a pot of beef , barley mushroom soup simmering , and I will
>>>>> make some corn bread to go with it.
>>>>>
>>>> I roasted a chicken with tarragon last Saturday night, eaten with baby
>>>> potatoes and nuked broccoli (and a good claret). Tonight will be the
>>>> 4th
>>>> meal of cold leftover chicken (I *never* reheat meat) in sandwiches of
>>>> home made, multi-grain bread.
>>>> Graham
>>>
>>> I never reheat meat either. Except if making a sandwich like hot beef
>>> or turkey, then I drop the sliced meat into the hot gravy for just a
>>> few seconds before putting it on the bread. That way the meat doesn't
>>> taste reheated.
>>
>> That is how I do mine but Graham will never eat that
>>
>>
> Actually, I often use the cold, set gravy in a sandwich in place of pickle
> or chutney. Even bread sauce if there is any.

Hot gravy??


> Dad loved sandwiches made from leftover, cold stew. When one of the
> drivers in his company said he'd forgotten his lunch tin, Dad gave him a
> sandwich. The driver raved about it and took some convincing that it was
> made with beef stew. From then on, many of the drivers' wives made their
> hubbies stew sandwiches.

) I think we need your Dad's beef stew recipe)

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

Janet B wrote:
>

> I never reheat meat either. Except if making a sandwich like hot beef
> or turkey, then I drop the sliced meat into the hot gravy for just a
> few seconds before putting it on the bread. That way the meat doesn't
> taste reheated.

Interesting. How does meat taste different reheated unless you heat it
too long and overcook it.

Meatloaf comes to mind here for me. Many love leftover meatloaf
sandwiches the next day. I've had them. They are OK but not all that
to me. I much rather reheat the meatloaf (and leftover mashed
potatoes) and eat it all hot.

On Wednesday, October 14, 2015 at 11:33:48 AM UTC-4, graham wrote:
> On 14/10/2015 9:11 AM, Janet B wrote:
> > On Wed, 14 Oct 2015 08:44:57 -0600, graham > wrote:
> >
> >> On 13/10/2015 2:55 PM, rosie wrote:
> >>> Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.
> >>>
> >> I roasted a chicken with tarragon last Saturday night, eaten with baby
> >> potatoes and nuked broccoli (and a good claret). Tonight will be the 4th
> >> meal of cold leftover chicken (I *never* reheat meat) in sandwiches of
> >> home made, multi-grain bread.
> >> Graham
> >
> > I never reheat meat either. Except if making a sandwich like hot beef
> > or turkey, then I drop the sliced meat into the hot gravy for just a
> > few seconds before putting it on the bread. That way the meat doesn't
> > taste reheated.
> > Janet US
> >
> At last! Someone who agrees with me on the taste of re-heated meat:-)
> Thanks, Janet!
> Graham

I agree, too. Although if it's something well-spiced like chili, I
can tolerate it re-heated.


Cindy Hamilton

On Wednesday, October 14, 2015 at 12:08:30 PM UTC-4, Gary wrote:
> Janet B wrote:
> >
>
> > I never reheat meat either. Except if making a sandwich like hot beef
> > or turkey, then I drop the sliced meat into the hot gravy for just a
> > few seconds before putting it on the bread. That way the meat doesn't
> > taste reheated.
>
> Interesting. How does meat taste different reheated unless you heat it
> too long and overcook it.

It's hard to describe. A little plastic-y? Or maybe a little gamy?

I thought I was nuts until I read about it in McGee's "On Food and Cooking".
Let's see if this link works:

<https://books.google.com/books?id=bKVCtH4AjwgC&pg=PA165&lpg=PA165&dq=mcgee+ reheated+meat&source=bl&ots=qXKGkgJ3kc&sig=8RLLzp6 NmdNSICAZVCQl6O4WCNw&hl=en&sa=X&ved=0CCEQ6AEwAWoVC hMIht_l07XCyAIVgzk-Ch1CBQ1R#v=onepage&q=mcgee%20reheated%20meat&f=fal se>

Cindy Hamilton

"Cindy Hamilton" > wrote in message
...
> On Wednesday, October 14, 2015 at 12:08:30 PM UTC-4, Gary wrote:
>> Janet B wrote:
>> >
>>
>> > I never reheat meat either. Except if making a sandwich like hot beef
>> > or turkey, then I drop the sliced meat into the hot gravy for just a
>> > few seconds before putting it on the bread. That way the meat doesn't
>> > taste reheated.
>>
>> Interesting. How does meat taste different reheated unless you heat it
>> too long and overcook it.
>
> It's hard to describe. A little plastic-y? Or maybe a little gamy?
>
> I thought I was nuts until I read about it in McGee's "On Food and
> Cooking".
> Let's see if this link works:
>
> <https://books.google.com/books?id=bKVCtH4AjwgC&pg=PA165&lpg=PA165&dq=mcgee+ reheated+meat&source=bl&ots=qXKGkgJ3kc&sig=8RLLzp6 NmdNSICAZVCQl6O4WCNw&hl=en&sa=X&ved=0CCEQ6AEwAWoVC hMIht_l07XCyAIVgzk-Ch1CBQ1R#v=onepage&q=mcgee%20reheated%20meat&f=fal se>

Interesting stuff, thanks.
--
http://www.helpforheroes.org.uk/shop/

On 10/14/2015 8:44 AM, graham wrote:
> On 13/10/2015 2:55 PM, rosie wrote:
>> Have a pot of beef , barley mushroom soup simmering , and I will make
>> some corn bread to go with it.
>>
> I roasted a chicken with tarragon last Saturday night, eaten with baby
> potatoes and nuked broccoli (and a good claret). Tonight will be the 4th
> meal of cold leftover chicken (I *never* reheat meat) in sandwiches of
> home made, multi-grain bread.
> Graham


Why do you think anyone cares?

On Wed, 14 Oct 2015 09:52:17 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, October 14, 2015 at 12:08:30 PM UTC-4, Gary wrote:
>> Janet B wrote:
>> >
>>
>> > I never reheat meat either. Except if making a sandwich like hot beef
>> > or turkey, then I drop the sliced meat into the hot gravy for just a
>> > few seconds before putting it on the bread. That way the meat doesn't
>> > taste reheated.
>>
>> Interesting. How does meat taste different reheated unless you heat it
>> too long and overcook it.
>
>It's hard to describe. A little plastic-y? Or maybe a little gamy?
>
>I thought I was nuts until I read about it in McGee's "On Food and Cooking".
>Let's see if this link works:
>
><https://books.google.com/books?id=bKVCtH4AjwgC&pg=PA165&lpg=PA165&dq=mcgee+ reheated+meat&source=bl&ots=qXKGkgJ3kc&sig=8RLLzp6 NmdNSICAZVCQl6O4WCNw&hl=en&sa=X&ved=0CCEQ6AEwAWoVC hMIht_l07XCyAIVgzk-Ch1CBQ1R#v=onepage&q=mcgee%20reheated%20meat&f=fal se>
>
>Cindy Hamilton

Gamy is good. I was going to say reminiscent of venison and not in a
good way. I don't much care for leftovers because they lose their
fresh taste.
Janet US

On 14/10/2015 10:52 AM, Cindy Hamilton wrote:
> On Wednesday, October 14, 2015 at 12:08:30 PM UTC-4, Gary wrote:
>> Janet B wrote:
>>>
>>
>>> I never reheat meat either. Except if making a sandwich like hot beef
>>> or turkey, then I drop the sliced meat into the hot gravy for just a
>>> few seconds before putting it on the bread. That way the meat doesn't
>>> taste reheated.
>>
>> Interesting. How does meat taste different reheated unless you heat it
>> too long and overcook it.
>
> It's hard to describe. A little plastic-y? Or maybe a little gamy?
>
Agreed! It's sort of rancid, perhaps a bit metallic. Anyway, unpleasant
to me.
I've even detected it when, in the distant past, I curried leftover
meat. I also taste it in those little bits of pork in fried rice from
Cantonese restaurants.
Graham

graham wrote:
>
> On 14/10/2015 10:52 AM, Cindy Hamilton wrote:
> > On Wednesday, October 14, 2015 at 12:08:30 PM UTC-4, Gary wrote:
> >> Janet B wrote:
> >>>
> >>
> >>> I never reheat meat either. Except if making a sandwich like hot beef
> >>> or turkey, then I drop the sliced meat into the hot gravy for just a
> >>> few seconds before putting it on the bread. That way the meat doesn't
> >>> taste reheated.
> >>
> >> Interesting. How does meat taste different reheated unless you heat it
> >> too long and overcook it.
> >
> > It's hard to describe. A little plastic-y? Or maybe a little gamy?
> >
> Agreed! It's sort of rancid, perhaps a bit metallic. Anyway, unpleasant
> to me.
> I've even detected it when, in the distant past, I curried leftover
> meat. I also taste it in those little bits of pork in fried rice from
> Cantonese restaurants.

Are you people for real? All these nasty comments about just reheated
meat of any kind? Good grief!

plastic-y
gamey
rancid
metallic

Really? LOL! :-D

On Wednesday, October 14, 2015 at 2:44:33 PM UTC-4, Gary wrote:
> graham wrote:
> >
> > On 14/10/2015 10:52 AM, Cindy Hamilton wrote:
> > > On Wednesday, October 14, 2015 at 12:08:30 PM UTC-4, Gary wrote:
> > >> Janet B wrote:
> > >>>
> > >>
> > >>> I never reheat meat either. Except if making a sandwich like hot beef
> > >>> or turkey, then I drop the sliced meat into the hot gravy for just a
> > >>> few seconds before putting it on the bread. That way the meat doesn't
> > >>> taste reheated.
> > >>
> > >> Interesting. How does meat taste different reheated unless you heat it
> > >> too long and overcook it.
> > >
> > > It's hard to describe. A little plastic-y? Or maybe a little gamy?
> > >
> > Agreed! It's sort of rancid, perhaps a bit metallic. Anyway, unpleasant
> > to me.
> > I've even detected it when, in the distant past, I curried leftover
> > meat. I also taste it in those little bits of pork in fried rice from
> > Cantonese restaurants.
>
> Are you people for real? All these nasty comments about just reheated
> meat of any kind? Good grief!
>
> plastic-y
> gamey
> rancid
> metallic
>
> Really? LOL! :-D

Really. That's how it tastes to us. You can't usefully criticize
people on the basis of their sensory apparatus. For example,
I pity people for whom cilantro tastes like soap, but I
can't criticize them for not liking it. (I can criticize
them for mocking it, as if their experience is the sum total
of human existence.)

As far as reheated meat goes--if you like it, eat it. I'll
refrain, unless doing so would be discourteous (for example,
if you invited me to dinner and fed me reheated meat).

Cindy Hamilton

On Wed, 14 Oct 2015 12:10:06 -0400, Gary > wrote:

>> I never reheat meat either. Except if making a sandwich like hot beef
>> or turkey, then I drop the sliced meat into the hot gravy for just a
>> few seconds before putting it on the bread. That way the meat doesn't
>> taste reheated.
>
>Interesting. How does meat taste different reheated unless you heat it
>too long and overcook it.

I've never had a problem with reheated meat, just as long as it hasn't
been nuked to death or anything else silly.

On Wed, 14 Oct 2015 12:21:23 -0600, graham > wrote:

>On 14/10/2015 10:52 AM, Cindy Hamilton wrote:
>> It's hard to describe. A little plastic-y? Or maybe a little gamy?
>>
>Agreed! It's sort of rancid, perhaps a bit metallic. Anyway, unpleasant
>to me.
>I've even detected it when, in the distant past, I curried leftover
>meat. I also taste it in those little bits of pork in fried rice from
>Cantonese restaurants.

I wish we could arrange a blind taste test for you to test your theory


I have one strange taste issue - that being water, of all things. I
don't particularly like the taste of plain water... no matter how pure
it is. Your metallic description reminded me as I get the same with
water.

On Wed, 14 Oct 2015 14:46:10 -0400, Gary > wrote:

>graham wrote:
>>
>> On 14/10/2015 10:52 AM, Cindy Hamilton wrote:
>> > On Wednesday, October 14, 2015 at 12:08:30 PM UTC-4, Gary wrote:
>> >> Janet B wrote:
>> >>>
>> >>
>> >>> I never reheat meat either. Except if making a sandwich like hot beef
>> >>> or turkey, then I drop the sliced meat into the hot gravy for just a
>> >>> few seconds before putting it on the bread. That way the meat doesn't
>> >>> taste reheated.
>> >>
>> >> Interesting. How does meat taste different reheated unless you heat it
>> >> too long and overcook it.
>> >
>> > It's hard to describe. A little plastic-y? Or maybe a little gamy?
>> >
>> Agreed! It's sort of rancid, perhaps a bit metallic. Anyway, unpleasant
>> to me.
>> I've even detected it when, in the distant past, I curried leftover
>> meat. I also taste it in those little bits of pork in fried rice from
>> Cantonese restaurants.
>
>Are you people for real? All these nasty comments about just reheated
>meat of any kind? Good grief!
>
>plastic-y
>gamey
>rancid
>metallic
>
>Really? LOL! :-D

We should move and become Cindy or Graham's neighbours. We can live
off all the leftovers

On 2015-10-14 5:19 PM, Je�us wrote:

>> Interesting. How does meat taste different reheated unless you heat it
>> too long and overcook it.
>
> I've never had a problem with reheated meat, just as long as it hasn't
> been nuked to death or anything else silly.
>
>

There is not much of anything I like nuked. Maybe I just don't know how
to use a microwave effectively but I have never seen much need to learn
when there are other methods that work. Some meats are good reheated in
gravy... being careful not to heat it to the point of separation.

On 2015-10-14 5:23 PM, Je�us wrote:

> I wish we could arrange a blind taste test for you to test your theory
>
>
> I have one strange taste issue - that being water, of all things. I
> don't particularly like the taste of plain water... no matter how pure
> it is. Your metallic description reminded me as I get the same with
> water.
>

Plain water has very little taste. The purer it is the less taste their
is. In past discussions on bottled water and municipal water some people
have said that their local tap water tastes bad. My first experience
with bad municipal water was last month when I had a 5-1/2 hour layover
at the airport in Newark. With the price of bottled water already being
inflated o airport prices and with our currently devalued dollar, I
tried the water from the drinking fountain. Blech! It was foul.

On Wed, 14 Oct 2015 18:21:12 -0400, Dave Smith
> wrote:

>On 2015-10-14 5:23 PM, Je?us wrote:
>
>> I wish we could arrange a blind taste test for you to test your theory
>>
>>
>> I have one strange taste issue - that being water, of all things. I
>> don't particularly like the taste of plain water... no matter how pure
>> it is. Your metallic description reminded me as I get the same with
>> water.
>>
>
>Plain water has very little taste. The purer it is the less taste their
>is.

I know that's supposed to be the case, but...

>In past discussions on bottled water and municipal water some people
>have said that their local tap water tastes bad. My first experience
>with bad municipal water was last month when I had a 5-1/2 hour layover
>at the airport in Newark. With the price of bottled water already being
>inflated o airport prices and with our currently devalued dollar, I
>tried the water from the drinking fountain. Blech! It was foul.

All municipal water is foul, some will disagree but IMO that's down to
what you've become accustomed too.

I my case I'm talking about rain and mountain stream water.
Water has an aftertaste and nobody can tell me otherwise

You made note of the price of bottled water. If only people knew
what's to come in the future. All the investment activity with the
world's water supplies, including aquifers, hasn't been because they
plan to give it away. Water has been the new oil for at least a decade
now. Younger generations will pay a small fortune for water.

On Wed, 14 Oct 2015 18:16:27 -0400, Dave Smith
> wrote:

>On 2015-10-14 5:19 PM, Je?us wrote:
>
>>> Interesting. How does meat taste different reheated unless you heat it
>>> too long and overcook it.
>>
>> I've never had a problem with reheated meat, just as long as it hasn't
>> been nuked to death or anything else silly.
>>
>>
>
>There is not much of anything I like nuked. Maybe I just don't know how
>to use a microwave effectively but I have never seen much need to learn
>when there are other methods that work. Some meats are good reheated in
>gravy... being careful not to heat it to the point of separation.

I use mine mostly to do things such as thaw and pre-heat frozen pies,
then into the gas or wood oven. Or some manual defrosting... by
'manual' I mean not use the auto-defrost function... I've never found
a microwave that did the job very well without partially cooking the
meat.

On Wed, 14 Oct 2015 11:43:05 -0600, Janet B >
wrote:

> I don't much care for leftovers because they lose their
>fresh taste.

It depends what it is, IMO. Things like spag bol or lasagna are even
better as leftovers than when freshly made.

On 2015-10-14 6:47 PM, Je�us wrote:

>> Plain water has very little taste. The purer it is the less taste their
>> is.
>
> I know that's supposed to be the case, but...
>
>> In past discussions on bottled water and municipal water some people
>> have said that their local tap water tastes bad. My first experience
>> with bad municipal water was last month when I had a 5-1/2 hour layover
>> at the airport in Newark. With the price of bottled water already being
>> inflated o airport prices and with our currently devalued dollar, I
>> tried the water from the drinking fountain. Blech! It was foul.
>
> All municipal water is foul, some will disagree but IMO that's down to
> what you've become accustomed too.
>
> I my case I'm talking about rain and mountain stream water.
> Water has an aftertaste and nobody can tell me otherwise
>
> You made note of the price of bottled water. If only people knew
> what's to come in the future. All the investment activity with the
> world's water supplies, including aquifers, hasn't been because they
> plan to give it away. Water has been the new oil for at least a decade
> now. Younger generations will pay a small fortune for water.
>

I grew up near Toronto and then moved to the Niagara Peninsula. I
never had issues with the taste of water. I have drunk water across
Canada and never had a problem with the taste. I have have drunk
municipal water in a number if US states; MIchigan, New York, New
Jersey, Pennsylvaniam Virginia, West Virgina, Colorado and California.
It was only in Newark NJ that the water tasted bad. I have also had it
in France, Belgium, The Netherlands, Germany, Estonia, Sweden and
Denmark.... no problems.

"Gary" > wrote in message ...

> Are you people for real? All these nasty comments about just reheated
> meat of any kind? Good grief!
>
> plastic-y
> gamey
> rancid
> metallic
>
> Really? LOL! :-D

I'm not at all surprised. LOL

Cheri

On Wed, 14 Oct 2015 19:00:34 -0400, Dave Smith
> wrote:

>On 2015-10-14 6:47 PM, Je?us wrote:
>
>>> Plain water has very little taste. The purer it is the less taste their
>>> is.
>>
>> I know that's supposed to be the case, but...
>>
>>> In past discussions on bottled water and municipal water some people
>>> have said that their local tap water tastes bad. My first experience
>>> with bad municipal water was last month when I had a 5-1/2 hour layover
>>> at the airport in Newark. With the price of bottled water already being
>>> inflated o airport prices and with our currently devalued dollar, I
>>> tried the water from the drinking fountain. Blech! It was foul.
>>
>> All municipal water is foul, some will disagree but IMO that's down to
>> what you've become accustomed too.
>>
>> I my case I'm talking about rain and mountain stream water.
>> Water has an aftertaste and nobody can tell me otherwise
>>
>> You made note of the price of bottled water. If only people knew
>> what's to come in the future. All the investment activity with the
>> world's water supplies, including aquifers, hasn't been because they
>> plan to give it away. Water has been the new oil for at least a decade
>> now. Younger generations will pay a small fortune for water.
>>
>
> I grew up near Toronto and then moved to the Niagara Peninsula. I
>never had issues with the taste of water. I have drunk water across
>Canada and never had a problem with the taste. I have have drunk
>municipal water in a number if US states; MIchigan, New York, New
>Jersey, Pennsylvaniam Virginia, West Virgina, Colorado and California.
>It was only in Newark NJ that the water tasted bad. I have also had it
>in France, Belgium, The Netherlands, Germany, Estonia, Sweden and
>Denmark.... no problems.

Yeah... it just seems to be *me* and not the water.

On Thu, 15 Oct 2015 08:19:38 +1100, Jeßus > wrote:

>On Wed, 14 Oct 2015 12:10:06 -0400, Gary > wrote:
>
>>> I never reheat meat either. Except if making a sandwich like hot beef
>>> or turkey, then I drop the sliced meat into the hot gravy for just a
>>> few seconds before putting it on the bread. That way the meat doesn't
>>> taste reheated.
>>
>>Interesting. How does meat taste different reheated unless you heat it
>>too long and overcook it.
>
>I've never had a problem with reheated meat, just as long as it hasn't
>been nuked to death or anything else silly.
>
I buy whole boneless pork loins when they're on sale, I slice them
into thirds and when I roast one I have it hot the first night, then I
slice it thin cold the next few days and it makes for great
sandwiches... a lot more healthful and costs a lot less than coldcuts,
less than $2/lb... I change them up by seasoning them differently;
'talian, oriental, tex-mex, even jewish pork with dill.

On 10/13/2015 5:41 PM, Je�us wrote:

> For dinner last night, we decided to go fishing down the river. We
> caught a several brown trout, one blackfish and one perch. We made a
> fire with a hotplate on top and cooked them that way. I also brought
> some kangaroo in red wine sausages, just in case we got no fish.
> Cooked them as well anyway.

Is there something you can compare kangaroo meat to that I might know?
I've also never tasted ostrich.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Wed, 14 Oct 2015 19:00:34 -0400, Dave Smith
> wrote:

>On 2015-10-14 6:47 PM, Je?us wrote:
>
>>> Plain water has very little taste. The purer it is the less taste their
>>> is.
>>
>> I know that's supposed to be the case, but...
>>
>>> In past discussions on bottled water and municipal water some people
>>> have said that their local tap water tastes bad. My first experience
>>> with bad municipal water was last month when I had a 5-1/2 hour layover
>>> at the airport in Newark. With the price of bottled water already being
>>> inflated o airport prices and with our currently devalued dollar, I
>>> tried the water from the drinking fountain. Blech! It was foul.
>>
>> All municipal water is foul, some will disagree but IMO that's down to
>> what you've become accustomed too.
>>
>> I my case I'm talking about rain and mountain stream water.
>> Water has an aftertaste and nobody can tell me otherwise
>>
>> You made note of the price of bottled water. If only people knew
>> what's to come in the future. All the investment activity with the
>> world's water supplies, including aquifers, hasn't been because they
>> plan to give it away. Water has been the new oil for at least a decade
>> now. Younger generations will pay a small fortune for water.
>>
>
> I grew up near Toronto and then moved to the Niagara Peninsula. I
>never had issues with the taste of water. I have drunk water across
>Canada and never had a problem with the taste. I have have drunk
>municipal water in a number if US states; MIchigan, New York, New
>Jersey, Pennsylvaniam Virginia, West Virgina, Colorado and California.
>It was only in Newark NJ that the water tasted bad. I have also had it
>in France, Belgium, The Netherlands, Germany, Estonia, Sweden and
>Denmark.... no problems.

Come to Picton and try the water here. Go to a restaurant and when
they bring you a glass of water you can smell the chlorine before it
gets to your table.

Doris

On Wed, 14 Oct 2015 19:49:07 -0400, Brooklyn1
> wrote:


snip
>>
>I buy whole boneless pork loins when they're on sale, I slice them
>into thirds and when I roast one I have it hot the first night, then I
>slice it thin cold the next few days and it makes for great
>sandwiches... a lot more healthful and costs a lot less than coldcuts,
>less than $2/lb... I change them up by seasoning them differently;
>'talian, oriental, tex-mex, even jewish pork with dill.

I totally agree. Pork loins make good sandwich meat and I change them
out with seasoning as you do.
Janet US

On Wed, 14 Oct 2015 22:07:16 -0400, Cheryl >
wrote:

>On 10/13/2015 5:41 PM, Je?us wrote:
>
>> For dinner last night, we decided to go fishing down the river. We
>> caught a several brown trout, one blackfish and one perch. We made a
>> fire with a hotplate on top and cooked them that way. I also brought
>> some kangaroo in red wine sausages, just in case we got no fish.
>> Cooked them as well anyway.
>
>Is there something you can compare kangaroo meat to that I might know?

The closest I would compare with is venison.

>I've also never tasted ostrich.

Neither have I

"Brooklyn1" > wrote in message
...
> On Thu, 15 Oct 2015 08:19:38 +1100, Jeßus > wrote:
>
>>On Wed, 14 Oct 2015 12:10:06 -0400, Gary > wrote:
>>
>>>> I never reheat meat either. Except if making a sandwich like hot beef
>>>> or turkey, then I drop the sliced meat into the hot gravy for just a
>>>> few seconds before putting it on the bread. That way the meat doesn't
>>>> taste reheated.
>>>
>>>Interesting. How does meat taste different reheated unless you heat it
>>>too long and overcook it.
>>
>>I've never had a problem with reheated meat, just as long as it hasn't
>>been nuked to death or anything else silly.
>>
> I buy whole boneless pork loins when they're on sale, I slice them
> into thirds and when I roast one I have it hot the first night, then I
> slice it thin cold the next few days and it makes for great
> sandwiches... a lot more healthful and costs a lot less than coldcuts,
> less than $2/lb... I change them up by seasoning them differently;
> 'talian, oriental, tex-mex, even jewish pork with dill.

'Jewish pork' ??

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

On Thu, 15 Oct 2015 08:38:42 +0100, "Ophelia" >
wrote:

>
>
>"Brooklyn1" > wrote in message
.. .
>> On Thu, 15 Oct 2015 08:19:38 +1100, Jeßus > wrote:
>>
>>>On Wed, 14 Oct 2015 12:10:06 -0400, Gary > wrote:
>>>
>>>>> I never reheat meat either. Except if making a sandwich like hot beef
>>>>> or turkey, then I drop the sliced meat into the hot gravy for just a
>>>>> few seconds before putting it on the bread. That way the meat doesn't
>>>>> taste reheated.
>>>>
>>>>Interesting. How does meat taste different reheated unless you heat it
>>>>too long and overcook it.
>>>
>>>I've never had a problem with reheated meat, just as long as it hasn't
>>>been nuked to death or anything else silly.
>>>
>> I buy whole boneless pork loins when they're on sale, I slice them
>> into thirds and when I roast one I have it hot the first night, then I
>> slice it thin cold the next few days and it makes for great
>> sandwiches... a lot more healthful and costs a lot less than coldcuts,
>> less than $2/lb... I change them up by seasoning them differently;
>> 'talian, oriental, tex-mex, even jewish pork with dill.
>
>'Jewish pork' ??

In all your years you've never met a circumsized pig? LOL