|
What's for Dinner? (2/23/16)
On Wed, 2 Mar 2016 15:56:44 -0500, Dave Smith
> wrote: > Heck, > potatoes are pretty cheap, but most restaurants buy frozen fries. Because they make better hash browns. -- sf |
What's for Dinner? (2/23/16)
On Wed, 02 Mar 2016 13:02:12 -0800, sf > wrote:
>On Wed, 2 Mar 2016 15:56:44 -0500, Dave Smith > wrote: > >> Heck, >> potatoes are pretty cheap, but most restaurants buy frozen fries. > >Because they make better hash browns. that's very true Janet US |
What's for Dinner? (2/23/16)
On 3/2/2016 10:28 AM, sf wrote:
> On Wed, 02 Mar 2016 07:33:55 -0500, Gary > wrote: > >> Biscuits and gravy is another filler meal. Cheap food to satisfy >> the hungry and poor. Nothing wrong with it though. > > Absolutely nothing. I was introduced to it as an adult and it was > love at first bite. > I used to order biscuits and gravy from Denny's for two bucks. Heck, I could go for some now. Alls I had was Capt. Crunch for breakfast. :) |
What's for Dinner? (2/23/16)
sf > wrote:
> On Tue, 1 Mar 2016 21:10:58 -0500, jmcquown > > wrote: >> >> Creamed chicken over biscuits is a family thing. I rarely make it, but >> I grew up with it. No one is asking you to eat biscuits. But biscuits >> with bacon (and eggs) are pretty common wherever I've lived in this >> great United States. >> > > Can you believe I've never eaten creamed chicken over biscuits? > Didn't know what I was going to make for dinner tonight, but I have > buttermilk to make the biscuits and leftover chicken to make creamed > chicken - so it's a plan. Thanks! > I add peas to mine and only use chicken breast meat, cuz that's how mom made it. It's one of my top 5 comfort foods. -- jinx the minx |
What's for Dinner? (2/23/16)
On 2016-03-02 12:55 PM, Cindy Hamilton wrote:
>> I disagree with your premise. Biscuits require more work to prepare >> than toast also heat for the oven and additional ingredients. Toast >> just requires the bread guy to stop by the restaurant with a delivery. >> The work involved at the restaurant level is minimal. > > Restaurants can buy biscuits ready-made. For that matter, > so can we (not that I think it's advisable). > There are a couple reasons we often make biscuits for our Sunday brunch. They are cheap and easy to make, and they are really good. |
My Grandmother's Scone Recipe (WAS: What's for Dinner?(2/23/16))
On 3/1/2016 10:52 PM, Julie Bove wrote:
> > "sf" > wrote in message > ... >> On Tue, 1 Mar 2016 20:16:55 -0500, jmcquown > >> wrote: >> >>> That makes absolutely no sense. They made red sauce or red gravy, but >>> it is not spaghetti unless there is spaghetti. >> >> It's a red that goes over spaghetti. > Yeah, I figured it was red sauce. :) > But it has chili powder in it. And meat. So? I often put meat in my red sauce. Sometimes I even add a pinch or two of ground chili peppers to give it a kick. Serve it over pasta. With grated cheese, too. I think you need to by this stuff: http://tinyurl.com/htqsr77 Comes in a box and there are cans to open! LOL Jill |
My Grandmother's Scone Recipe (WAS: What's for Dinner?(2/23/16))
On 3/1/2016 7:16 PM, jmcquown wrote:
> On 2/27/2016 6:34 AM, Julie Bove wrote: >> >> Yep. My mom and grandma both made Spaghetti Red and now I make it on >> occasion. And yet there is no spaghetti in it. > > That makes absolutely no sense. They made red sauce or red gravy, but > it is not spaghetti unless there is spaghetti. yeah - it doesn't make any sense at all if no 'pasta' is included (DUH!) - regardless if it's "spaghetti", macaroni, fettuccine, linguini, bow-tie, etc.! Sky -- ================================ Kitchen Rule #1 - Use the timer! Kitchen Rule #2 - Cook's choice! ================================ |
What's for Dinner? (2/23/16)
"Gary" > wrote in message ... > Julie Bove wrote: >> >> I take it that you've never lived in the PNW then where toast is more >> common >> than biscuits. > > It's not just in the PNW, Julie. With a bacon or sausage and eggs > breakfast, toast is more common every where I've lived. I've never > heard of using biscuits with that meal. I'm on your side with this > one. Thanks! |
What's for Dinner? (2/23/16)
"Cheri" > wrote in message ... > > "Gary" > wrote in message > ... >> Julie Bove wrote: >>> >>> I take it that you've never lived in the PNW then where toast is more >>> common >>> than biscuits. >> >> It's not just in the PNW, Julie. With a bacon or sausage and eggs >> breakfast, toast is more common every where I've lived. I've never >> heard of using biscuits with that meal. I'm on your side with this >> one. > > Same her in CA where I am. Thanks! |
What's for Dinner? (2/23/16)
"Janet B" > wrote in message ... > On Wed, 02 Mar 2016 07:44:27 -0500, Gary > wrote: > >>Julie Bove wrote: >>> >>> I take it that you've never lived in the PNW then where toast is more >>> common >>> than biscuits. >> >>It's not just in the PNW, Julie. With a bacon or sausage and eggs >>breakfast, toast is more common every where I've lived. I've never >>heard of using biscuits with that meal. I'm on your side with this >>one. > > probably more common everywhere. Biscuits are for the weekend when > one has more time and leisure to bake a breakfast . . . Unless you > have the luxury of a stay at home mom/wife that will get up an hour > early to prepare biscuits. > Janet US Then why is everyone making it sound like they are common everywhere? |
My Grandmother's Scone Recipe (WAS: What's for Dinner?(2/23/16))
On 3/2/2016 5:17 AM, Cindy Hamilton wrote:
> On Tuesday, March 1, 2016 at 10:51:23 PM UTC-5, Julie Bove wrote: >> "jmcquown" > wrote in message >> ... >>> On 2/27/2016 6:34 AM, Julie Bove wrote: >>>> >>>> Yep. My mom and grandma both made Spaghetti Red and now I make it on >>>> occasion. And yet there is no spaghetti in it. >>> >>> That makes absolutely no sense. They made red sauce or red gravy, but it >>> is not spaghetti unless there is spaghetti. > > I imagine the dish was invented when the only widely available pasta shapes > were spaghetti and macaroni. I can't imagine switching to, for example, > penne, and changing the name of the dish. > >> It's a well known Midwestern dish. Can be served with macaroni. If you >> look at images for it, you'll see. We're eating it now with penne. And no, >> it isn't just red sauce or gravy. I know what that is. I married an >> Italian. This isn't Italian. > > Not, perhaps, as well known as you think. I first heard about it here, > and I've lived my entire life in the Midwest. As usual, bove seems to show herself as the obnoxious "know-it-all" who "presumes" and "assumes" to speak for everyone everywhere! As a long-term resident of the '(central) midwest' (USA), I do not recall reading "red sauce" on menus at (fine or otherewise) Italian restaurants or 'American diners' with very, very few exceptions over 30+ years! Marinara sauce, yes; tomato sauce, yes; meat sauce, yes; "red sauce" NO! Sky, who hopes the 'snips' were properly made -- ================================ Kitchen Rule #1 - Use the timer! Kitchen Rule #2 - Cook's choice! ================================ |
What's for Dinner? (2/23/16)
"sf" > wrote in message ... > On Wed, 02 Mar 2016 07:58:36 -0700, Janet B > > wrote: > >> I suppose it depends upon the kind of restaurant. I've never had the >> canned sausage and gravy. I've only had biscuits and gravy at good >> truck stops where you see into the kitchen and watch your meal being >> prepared. > > I've given up on restaurant biscuits & gravy, it's awful. I prefer my > own home made. Yep. In all cases here, not only was the gravy awful but the biscuits too. I got spoiled. First place I had them was the K Mart cafeteria. They were excellent and cheap. I've always made good biscuits. Took a bit of trial and error to get the gravy right. I was doing it wrong. Making the gravy then adding the sausage to it. Have to cook the sausage first then add flour and milk and go from there. |
What's for Dinner? (2/23/16)
"sf" > wrote in message ... > On Tue, 1 Mar 2016 21:10:58 -0500, jmcquown > > wrote: >> >> Creamed chicken over biscuits is a family thing. I rarely make it, but >> I grew up with it. No one is asking you to eat biscuits. But biscuits >> with bacon (and eggs) are pretty common wherever I've lived in this >> great United States. >> > > Can you believe I've never eaten creamed chicken over biscuits? > Didn't know what I was going to make for dinner tonight, but I have > buttermilk to make the biscuits and leftover chicken to make creamed > chicken - so it's a plan. Thanks! I've never eaten creamed chicken. But I do make gravy from canned chicken or turkey. I made it with turkey the other day. I usually serve it over mashed potatoes. Husband likes it too. Angela isn't big on gravy and she has gone off of mashed potatoes. Actually I think she might have gone off of potatoes, period. Last few times I made them, she declined. She has been making her own Mexican food. Even guacamole! |
What's for Dinner? (2/23/16)
"sf" > wrote in message ... > On Wed, 02 Mar 2016 07:33:55 -0500, Gary > wrote: > >> Biscuits and gravy is another filler meal. Cheap food to satisfy >> the hungry and poor. Nothing wrong with it though. > > Absolutely nothing. I was introduced to it as an adult and it was > love at first bite. Depends on where you get it. I got some once at a gas station type place. Can't remember which state. I want to say that it was Flying J but not sure. I specifically asked to stop there too as we'd had lunch at one the day before and I got a really good salad. However, the gravy was called "Red Eye" which I think is not the same as sausage gravy. It was also self serve. And gaggy. No meat in it that I could see. Just a white gravy with red specks and a killer spicy flavor. It was rather runny too. I wound up scraping it off and eating the biscuits. They weren't bad. I just wonder why my mom never made it when I was growing up. My dad liked it and she made it for him. Then she discovered the canned stuff and made that. Some of that isn't bad. Just not really how I used to make it. I wish I could make it now but haven't come up with a good sub for the milk in the gravy. |
What's for Dinner? (2/23/16)
"dsi1" > wrote in message ... > On 3/2/2016 10:28 AM, sf wrote: >> On Wed, 02 Mar 2016 07:33:55 -0500, Gary > wrote: >> >>> Biscuits and gravy is another filler meal. Cheap food to satisfy >>> the hungry and poor. Nothing wrong with it though. >> >> Absolutely nothing. I was introduced to it as an adult and it was >> love at first bite. >> > > I used to order biscuits and gravy from Denny's for two bucks. Heck, I > could go for some now. Alls I had was Capt. Crunch for breakfast. :) I only had toast. |
What's for Dinner? (2/23/16)
"Dave Smith" > wrote in message ... > On 2016-03-02 10:40 AM, Brooklyn1 wrote: > eems to give you more bang for your buck. >>> >>> Biscuits and gravy is another filler meal. Cheap food to satisfy >>> the hungry and poor. Nothing wrong with it though. >> >> I doubt biscuits cost less than bread... two biscuits costs the same >> as two slices of bread. With many dishes bread is used as a filler >> too... SOS! >> > > Yabut..... don't they usually bump the price up because they are using > something that costs a little more. > > When they buy flour in bulk it is pretty cheap. Biscuits are pretty cheap > to make and are not really labour intensive. They could be the draw that > gets people in to eat food like biscuits and gravy. Heck, potatoes are > pretty cheap, but most restaurants buy frozen fries. Frozen fries are cheap! |
What's for Dinner? (2/23/16)
On 3/1/2016 9:59 PM, Julie Bove wrote:
> > "Dave Smith" > wrote in message > ... >> On 2016-03-01 9:10 PM, jmcquown wrote: >>> On 2/28/2016 9:34 PM, Julie Bove wrote: >>>> >>>> "cshenk" > wrote in message >>>> ... >>>> >>>>> Needsless to say, even folks in OZ and UK seem to get the biscuits and >>>>> bacon bit. Julie may be a little OCD on this? >>>> >>>> Nope. OCD is not my thing. Just never heard the term "biscuits >>>> and bacon" before. I had thought the same of biscuits and >>>> chicken as well but then remembered that Jill posted about >>>> creamed chicken over biscuits and I know that KFC serves >>>> biscuits. But bottom line, biscuits are just not a big thing >>>> here so I rarely pay them any mind. >>> >>> Creamed chicken over biscuits is a family thing. I rarely make it, but >>> I grew up with it. No one is asking you to eat biscuits. But biscuits >>> with bacon (and eggs) are pretty common wherever I've lived in this >>> great United States. >> >> For many years it was our most common brunch menu. It was generally >> the one breakfast we sat down together and always tried to make >> something special. We most often have bacon and eggs in one form or >> another and would bake some biscuits or muffins, and sometimes we made >> pancakes or waffles, but biscuits were the most common.... and he >> separated them so they would be crispy and flaky instead of soft. > > I don't recall ever having them for breakfast at home. Only for dinner. > Perhaps we did have them when we had breakfast for dinner. But > breakfast was never a big meal in our house. Just something quick. Of course bove does not recall - she has a very selective 'memory'. Bove remembers and then doesn't remember (can the woman make up her mind?) all the details or not! Bove's family comes across as extremely dysfunctional and more, especially because she 'writes' (cough-cough) about it so much (then some & TMI). Since bove says she has never had bacon with biscuits at home or 'seen' it elsewhere, then of course, that combination just cannot exist! Bove is the expert after all (cough-cough!)! Sky -- ================================ Kitchen Rule #1 - Use the timer! Kitchen Rule #2 - Cook's choice! ================================ |
My Grandmother's Scone Recipe (WAS: What's for Dinner? (2/23/16))
"jmcquown" > wrote in message ... > On 3/1/2016 10:52 PM, Julie Bove wrote: >> >> "sf" > wrote in message >> ... >>> On Tue, 1 Mar 2016 20:16:55 -0500, jmcquown > >>> wrote: >>> >>>> That makes absolutely no sense. They made red sauce or red gravy, but >>>> it is not spaghetti unless there is spaghetti. >>> >>> It's a red that goes over spaghetti. >> > Yeah, I figured it was red sauce. :) > >> But it has chili powder in it. And meat. > > So? I often put meat in my red sauce. Sometimes I even add a pinch or > two of ground chili peppers to give it a kick. Serve it over pasta. With > grated cheese, too. > > I think you need to by this stuff: > > http://tinyurl.com/htqsr77 > > Comes in a box and there are cans to open! LOL Ugh, no! Remember... My husband is Italian. I grew up eating overcooked or stuck together spaghetti with a weird red sauce that had lumps and watery stuff in it. My mom bought a pouch to make her sauce. The spaghetti red was different and better because she always used canned tomato products for it. But the spaghetti could be hideous. Then they came out with Prego and she started buying that. I won't say that I never bought canned or jarred sauce. I could get the Hunts for less than $1 at the military commissary so we ate that until they changed the ingredients. Can't remember now what they started putting in it. Soybean oil? HFCS? So I quit buying it. We then ate the Amy's. It was very good and made for a super quick meal if I needed to buy something at the health food store that used to be around the corner. But then they raised the price to $8.99 a jar and that's obscene. I currently have some Kirkland Marinara in the garage. It is very good. I did not put that in the spaghetti red as the seasonings are wrong. Spaghetti red is *not* Italian fare. I did not even realize that it was in fact chili because the chili we always ate at home had kidney beans in it. And when I mentioned the brick chili and couldn't understand why my mom would buy it because she added stuff to it, I realized something. It is in fact complete chili and you can still buy it. Just not necessarily in this area although the frozen stuff that they have at Winco seems to be the same sort of thing. It is merely a meat chili. So what she added to it would have been the beans! I do know how to make all sorts of pasta sauce from scratch and I do sometimes do this but we don't eat nearly as much pasta as we used to. Just got kind of burned out on it. But the way my family makes spaghetti red is as a casserole. Or at the least, all mixed together in the pan. There is no separate sauce which as I gather would be the chili. The reason I do not recognize it as such is because my mom and grandma did not make chili then put it on top of the pasta. Instead, they put the cooked meat into the casserole with the cooked macaroni, the tomato sauce or chopped tomatoes and the chili sauce. Those are pretty much all they used. Perhaps additional salt and pepper. My mom never added onions or peppers to our food as she hated them. I always do so long as I have some in the house. I would never ever buy any of that crap that you showed in your pic. That is the sort of crap that my mom would have loved. Just no. I wouldn't even donate that to the food bank. People deserve better. |
My Grandmother's Scone Recipe (WAS: What's for Dinner? (2/23/16))
On Wednesday, March 2, 2016 at 6:58:22 PM UTC-5, Jill McQuown wrote:
> On 3/1/2016 10:52 PM, Julie Bove wrote: > > > > "sf" > wrote in message > > ... > >> On Tue, 1 Mar 2016 20:16:55 -0500, jmcquown > > >> wrote: > >> > >>> That makes absolutely no sense. They made red sauce or red gravy, but > >>> it is not spaghetti unless there is spaghetti. > >> > >> It's a red that goes over spaghetti. > > > Yeah, I figured it was red sauce. :) > > > But it has chili powder in it. And meat. > > So? I often put meat in my red sauce. Sometimes I even add a pinch or > two of ground chili peppers to give it a kick. Serve it over pasta. > With grated cheese, too. Ground chiles are not chili powder, which has cumin, oregano, and perhaps other spices in it. Use of chili powder would change the flavor profile of spaghetti sauce quite a bit. Cindy Hamlton |
My Grandmother's Scone Recipe (WAS: What's for Dinner?(2/23/16))
On 2016-03-03 1:37 AM, Sky wrote:
> On 3/2/2016 5:17 AM, Cindy Hamilton wrote: >> Not, perhaps, as well known as you think. I first heard about it here, >> and I've lived my entire life in the Midwest. > > As usual, bove seems to show herself as the obnoxious "know-it-all" who > "presumes" and "assumes" to speak for everyone everywhere! As a > long-term resident of the '(central) midwest' (USA), I do not recall > reading "red sauce" on menus at (fine or otherewise) Italian restaurants > or 'American diners' with very, very few exceptions over 30+ years! > Marinara sauce, yes; tomato sauce, yes; meat sauce, yes; "red sauce" NO! > > Sky, who hopes the 'snips' were properly made > Perhaps she got that from me, though she claims to have KFed me but continues to respond to me. I have said here several times that I rarely go to Italian restaurants because what they serve is basically different shapes of pasta with variations of red sauce. |
My Grandmother's Scone Recipe (WAS: What's for Dinner?(2/23/16))
On 3/1/2016 8:33 PM, sf wrote:
> On Tue, 1 Mar 2016 20:17:26 -0500, jmcquown > > wrote: > >> On 2/27/2016 4:00 AM, sf wrote: >>> On Fri, 26 Feb 2016 21:19:02 -0500, jmcquown > >>> wrote: >>> >>>> On 2/26/2016 9:10 PM, Sqwertz wrote: >>>>> On Fri, 26 Feb 2016 12:12:15 -0500, jmcquown wrote: >>>>> >>>>>> My (Scottish) grandmother's recipe contains a mere 1/2 tsp. of sugar. >>>>>> I'd hardly call them "sweet". >>>>>> >>>>>> Hannah Brown's Scones >>>>>> >>>>>> 2 cups sifted flour >>>>>> 1/2 tsp. soda >>>>>> 1/2 tsp. cream of tartar >>>>>> 1/2 tsp. salt >>>>>> 1/2 tsp. sugar >>>>> ... >>>>> >>>>> It looks like your grandmother only owned a 1/2tsp measuring spoon! >>>>> >>>>> -sw >>>>> >>>> She probably didn't even use a measuring spoon. Her scones were >>>> definitely not sweet. >>>> >>> >>> So what? She's one person. >>> >> One of many people who did not make SWEET scones. Sheesh. >> > You're acting like nobody ever made them sweet. > I did not say that. I said Grandma's scones were not sweet. I've never bought a scone in a shop so I can't speak about those. I've heard of adding currants, etc. to scones, of course. I posted her recipe, that's all. Jill |
My Grandmother's Scone Recipe (WAS: What's for Dinner?(2/23/16))
On 3/1/2016 9:01 PM, Dave Smith wrote:
> On 2016-03-01 8:33 PM, sf wrote: > >>>>> She probably didn't even use a measuring spoon. Her scones were >>>>> definitely not sweet. >>>>> >>>> >>>> So what? She's one person. >>>> >>> One of many people who did not make SWEET scones. Sheesh. >>> >> You're acting like nobody ever made them sweet. >> > > > I thought that the issue was that people have been making scones to have > have with jam and butter or cream for generations and they recently > experienced a re-birth, but have become something with a cloying sweetness. That was kind of my take on it, Dave. Then again, I've never *bought* a scone so I've never encountered one that was slathered with icing. Jill |
My Grandmother's Scone Recipe (WAS: What's for Dinner?(2/23/16))
On 3/3/2016 6:57 AM, Cindy Hamilton wrote:
> On Wednesday, March 2, 2016 at 6:58:22 PM UTC-5, Jill McQuown wrote: >> On 3/1/2016 10:52 PM, Julie Bove wrote: >>> >>> "sf" > wrote in message >>> ... >>>> On Tue, 1 Mar 2016 20:16:55 -0500, jmcquown > >>>> wrote: >>>> >>>>> That makes absolutely no sense. They made red sauce or red gravy, but >>>>> it is not spaghetti unless there is spaghetti. >>>> >>>> It's a red that goes over spaghetti. >>> >> Yeah, I figured it was red sauce. :) >> >>> But it has chili powder in it. And meat. >> >> So? I often put meat in my red sauce. Sometimes I even add a pinch or >> two of ground chili peppers to give it a kick. Serve it over pasta. >> With grated cheese, too. > > Ground chiles are not chili powder, which has cumin, oregano, and > perhaps other spices in it. Use of chili powder would change the > flavor profile of spaghetti sauce quite a bit. > > Cindy Hamlton > > Of course I know the difference. I do occasionally add ground cayenne to my "spaghetti sauce" (the sauce is red) to add a kick. I've made my own chili powder using the ingredients you stated. Got the recipe from a very old American Heart Association cookbook called 'Cooking Without Your Salt Shaker' 3 Tbs. sweet paprika 2 Tbs. finely crushed dried oregano 1 tsp. dried cumin 1 tsp. dried turmeric 1 tsp. garlic powder 1/4 -1/2 tsp. ground cayenne peppers (to taste) Jill |
My Grandmother's Scone Recipe (WAS: What's for Dinner? (2/23/16))
On Thursday, March 3, 2016 at 9:08:41 AM UTC-5, Jill McQuown wrote:
> On 3/1/2016 8:33 PM, sf wrote: > > On Tue, 1 Mar 2016 20:17:26 -0500, jmcquown > > > wrote: > > > >> On 2/27/2016 4:00 AM, sf wrote: > >>> On Fri, 26 Feb 2016 21:19:02 -0500, jmcquown > > >>> wrote: > >>> > >>>> On 2/26/2016 9:10 PM, Sqwertz wrote: > >>>>> On Fri, 26 Feb 2016 12:12:15 -0500, jmcquown wrote: > >>>>> > >>>>>> My (Scottish) grandmother's recipe contains a mere 1/2 tsp. of sugar. > >>>>>> I'd hardly call them "sweet". > >>>>>> > >>>>>> Hannah Brown's Scones > >>>>>> > >>>>>> 2 cups sifted flour > >>>>>> 1/2 tsp. soda > >>>>>> 1/2 tsp. cream of tartar > >>>>>> 1/2 tsp. salt > >>>>>> 1/2 tsp. sugar > >>>>> ... > >>>>> > >>>>> It looks like your grandmother only owned a 1/2tsp measuring spoon! > >>>>> > >>>>> -sw > >>>>> > >>>> She probably didn't even use a measuring spoon. Her scones were > >>>> definitely not sweet. > >>>> > >>> > >>> So what? She's one person. > >>> > >> One of many people who did not make SWEET scones. Sheesh. > >> > > You're acting like nobody ever made them sweet. > > > I did not say that. I said Grandma's scones were not sweet. I've never > bought a scone in a shop so I can't speak about those. I've heard of > adding currants, etc. to scones, of course. I posted her recipe, that's > all. Good to see this topic resurface today. The Detroit Free Press had an article in the lifestyle section about commemorating the end of Downton Abbey with a tea. Their scone recipe had 4 cups of flour and a whopping 1.5 cups of sugar. Crivens! Cindy Hamilton |
My Grandmother's Scone Recipe (WAS: What's for Dinner?(2/23/16))
On 2016-03-03 9:16 AM, jmcquown wrote:
> On 3/3/2016 6:57 AM, Cindy Hamilton wrote: >> On Wednesday, March 2, 2016 at 6:58:22 PM UTC-5, Jill McQuown wrote: >>> On 3/1/2016 10:52 PM, Julie Bove wrote: >>>> >>>> "sf" > wrote in message >>>> ... >>>>> On Tue, 1 Mar 2016 20:16:55 -0500, jmcquown > >>>>> wrote: >>>>> >>>>>> That makes absolutely no sense. They made red sauce or red gravy, >>>>>> but >>>>>> it is not spaghetti unless there is spaghetti. >>>>> >>>>> It's a red that goes over spaghetti. >>>> >>> Yeah, I figured it was red sauce. :) >>> >>>> But it has chili powder in it. And meat. >>> >>> So? I often put meat in my red sauce. Sometimes I even add a pinch or >>> two of ground chili peppers to give it a kick. Serve it over pasta. >>> With grated cheese, too. >> >> Ground chiles are not chili powder, which has cumin, oregano, and >> perhaps other spices in it. Use of chili powder would change the >> flavor profile of spaghetti sauce quite a bit. >> >> Cindy Hamlton >> >> > Of course I know the difference. I do occasionally add ground cayenne > to my "spaghetti sauce" (the sauce is red) to add a kick. I've made my > own chili powder using the ingredients you stated. Got the recipe from > a very old American Heart Association cookbook called 'Cooking Without > Your Salt Shaker' > > 3 Tbs. sweet paprika > 2 Tbs. finely crushed dried oregano > 1 tsp. dried cumin > 1 tsp. dried turmeric > 1 tsp. garlic powder > 1/4 -1/2 tsp. ground cayenne peppers (to taste) > I might suggest that you try a pinch of dried chili flake instead of ground cayenne. The latter seems to be just heat. |
My Grandmother's Scone Recipe (WAS: What's for Dinner? (2/23/16))
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My Grandmother's Scone Recipe (WAS: What's for Dinner? (2/23/16))
On Thu, 3 Mar 2016 09:16:34 -0500, jmcquown >
wrote: > I've made my > own chili powder using the ingredients you stated. Got the recipe from > a very old American Heart Association cookbook called 'Cooking Without > Your Salt Shaker' > > 3 Tbs. sweet paprika > 2 Tbs. finely crushed dried oregano > 1 tsp. dried cumin > 1 tsp. dried turmeric > 1 tsp. garlic powder > 1/4 -1/2 tsp. ground cayenne peppers (to taste) > I wonder why it calls for turmeric? That's a middle eastern ingredient, not a southwestern one. I could understand mustard, because at least it has some heat (and it's used in BBQ rubs)... but turmeric? -- sf |
What's for Dinner? (2/23/16)
On Wednesday, March 2, 2016 at 8:48:26 PM UTC-10, Julie Bove wrote:
> "dsi1" > wrote in message > ... > > On 3/2/2016 10:28 AM, sf wrote: > >> On Wed, 02 Mar 2016 07:33:55 -0500, Gary > wrote: > >> > >>> Biscuits and gravy is another filler meal. Cheap food to satisfy > >>> the hungry and poor. Nothing wrong with it though. > >> > >> Absolutely nothing. I was introduced to it as an adult and it was > >> love at first bite. > >> > > > > I used to order biscuits and gravy from Denny's for two bucks. Heck, I > > could go for some now. Alls I had was Capt. Crunch for breakfast. :) > > I only had toast. Oy vey, if only I could eat such a breakfast - like a king I'd be! Most times I only will have discarded toast crumbs sprinkled with some salt I find leaching out from the side of a wall - not that I'm complaining! |
What's for Dinner? (2/23/16)
On Thu, 3 Mar 2016 11:39:56 -0800 (PST), dsi1 >
wrote: >On Wednesday, March 2, 2016 at 8:48:26 PM UTC-10, Julie Bove wrote: >> "dsi1" > wrote in message >> ... >> > On 3/2/2016 10:28 AM, sf wrote: >> >> On Wed, 02 Mar 2016 07:33:55 -0500, Gary > wrote: >> >> >> >>> Biscuits and gravy is another filler meal. Cheap food to satisfy >> >>> the hungry and poor. Nothing wrong with it though. >> >> >> >> Absolutely nothing. I was introduced to it as an adult and it was >> >> love at first bite. >> >> >> > >> > I used to order biscuits and gravy from Denny's for two bucks. Heck, I >> > could go for some now. Alls I had was Capt. Crunch for breakfast. :) >> >> I only had toast. > >Oy vey, if only I could eat such a breakfast - like a king I'd be! Most times I only will have discarded toast crumbs sprinkled with some salt I find leaching out from the side of a wall - not that I'm complaining! I'm having toast this morning, topped with some smoked ham, some mayo and a poached egg on top. |
What's for Dinner? (2/23/16)
On 3/3/2016 9:45 AM, Je�us wrote:
> On Thu, 3 Mar 2016 11:39:56 -0800 (PST), dsi1 > > wrote: > >> On Wednesday, March 2, 2016 at 8:48:26 PM UTC-10, Julie Bove wrote: >>> "dsi1" > wrote in message >>> ... >>>> On 3/2/2016 10:28 AM, sf wrote: >>>>> On Wed, 02 Mar 2016 07:33:55 -0500, Gary > wrote: >>>>> >>>>>> Biscuits and gravy is another filler meal. Cheap food to satisfy >>>>>> the hungry and poor. Nothing wrong with it though. >>>>> >>>>> Absolutely nothing. I was introduced to it as an adult and it was >>>>> love at first bite. >>>>> >>>> >>>> I used to order biscuits and gravy from Denny's for two bucks. Heck, I >>>> could go for some now. Alls I had was Capt. Crunch for breakfast. :) >>> >>> I only had toast. >> >> Oy vey, if only I could eat such a breakfast - like a king I'd be! Most times I only will have discarded toast crumbs sprinkled with some salt I find leaching out from the side of a wall - not that I'm complaining! > > I'm having toast this morning, topped with some smoked ham, some mayo > and a poached egg on top. > Sounds good. My breakfast was at Denny's. It was so mundane as to be totally unimportant. I was looking for $2 biscuits and gravy but that goes for $4 now. The good news is that it now comes with eggs and hash brown. What I learned today was that bacon is coming sliced so thinly that the cook no longer is able to control the slice on the griddle. Our bacon came all twisted in a lump. Maybe they deep fried it. |
What's for Dinner? (2/23/16)
On Thu, 3 Mar 2016 09:54:14 -1000, dsi1 > wrote:
>On 3/3/2016 9:45 AM, Je?us wrote: >> On Thu, 3 Mar 2016 11:39:56 -0800 (PST), dsi1 > >> wrote: >> >>> On Wednesday, March 2, 2016 at 8:48:26 PM UTC-10, Julie Bove wrote: >>>> "dsi1" > wrote in message >>>> ... >>>>> On 3/2/2016 10:28 AM, sf wrote: >>>>>> On Wed, 02 Mar 2016 07:33:55 -0500, Gary > wrote: >>>>>> >>>>>>> Biscuits and gravy is another filler meal. Cheap food to satisfy >>>>>>> the hungry and poor. Nothing wrong with it though. >>>>>> >>>>>> Absolutely nothing. I was introduced to it as an adult and it was >>>>>> love at first bite. >>>>>> >>>>> >>>>> I used to order biscuits and gravy from Denny's for two bucks. Heck, I >>>>> could go for some now. Alls I had was Capt. Crunch for breakfast. :) >>>> >>>> I only had toast. >>> >>> Oy vey, if only I could eat such a breakfast - like a king I'd be! Most times I only will have discarded toast crumbs sprinkled with some salt I find leaching out from the side of a wall - not that I'm complaining! >> >> I'm having toast this morning, topped with some smoked ham, some mayo >> and a poached egg on top. >> > >Sounds good. My breakfast was at Denny's. It was so mundane as to be >totally unimportant. I was looking for $2 biscuits and gravy but that >goes for $4 now. The good news is that it now comes with eggs and hash >brown. > >What I learned today was that bacon is coming sliced so thinly that the >cook no longer is able to control the slice on the griddle. Our bacon >came all twisted in a lump. Maybe they deep fried it. I hate it when bacon does that. IME it's only the cheap bacon that does so. You may be right about bacon cut too thinly being the cause. It's interesting how your tastes can change, I used to eat much more bacon than I do now. I find a very little bit of bacon goes a long way for me now. |
What's for Dinner? (2/23/16)
On 3/3/2016 11:05 AM, Je�us wrote:
> On Thu, 3 Mar 2016 09:54:14 -1000, dsi1 > wrote: > >> On 3/3/2016 9:45 AM, Je?us wrote: >>> On Thu, 3 Mar 2016 11:39:56 -0800 (PST), dsi1 > >>> wrote: >>> >>>> On Wednesday, March 2, 2016 at 8:48:26 PM UTC-10, Julie Bove wrote: >>>>> "dsi1" > wrote in message >>>>> ... >>>>>> On 3/2/2016 10:28 AM, sf wrote: >>>>>>> On Wed, 02 Mar 2016 07:33:55 -0500, Gary > wrote: >>>>>>> >>>>>>>> Biscuits and gravy is another filler meal. Cheap food to satisfy >>>>>>>> the hungry and poor. Nothing wrong with it though. >>>>>>> >>>>>>> Absolutely nothing. I was introduced to it as an adult and it was >>>>>>> love at first bite. >>>>>>> >>>>>> >>>>>> I used to order biscuits and gravy from Denny's for two bucks. Heck, I >>>>>> could go for some now. Alls I had was Capt. Crunch for breakfast. :) >>>>> >>>>> I only had toast. >>>> >>>> Oy vey, if only I could eat such a breakfast - like a king I'd be! Most times I only will have discarded toast crumbs sprinkled with some salt I find leaching out from the side of a wall - not that I'm complaining! >>> >>> I'm having toast this morning, topped with some smoked ham, some mayo >>> and a poached egg on top. >>> >> >> Sounds good. My breakfast was at Denny's. It was so mundane as to be >> totally unimportant. I was looking for $2 biscuits and gravy but that >> goes for $4 now. The good news is that it now comes with eggs and hash >> brown. >> >> What I learned today was that bacon is coming sliced so thinly that the >> cook no longer is able to control the slice on the griddle. Our bacon >> came all twisted in a lump. Maybe they deep fried it. > > I hate it when bacon does that. IME it's only the cheap bacon that > does so. You may be right about bacon cut too thinly being the cause. > > It's interesting how your tastes can change, I used to eat much more > bacon than I do now. I find a very little bit of bacon goes a long way > for me now. > Looks like we're headed for lean times in bacon. There's some pretty lightweight stuff floating around. I used to dredge bacon in flour and deep fry it. It was great - you get crispy bacon that's not burnt and dried out all to hell. I wish restaurants would serve bacon like that. |
My Grandmother's Scone Recipe (WAS: What's for Dinner?(2/23/16))
On 3/2/2016 9:57 AM, William wrote:
> On Fri, 26 Feb 2016 14:42:07 -0500, jmcquown > > wrote: > >> On 2/26/2016 1:06 PM, William wrote: >>> On Fri, 26 Feb 2016 12:12:15 -0500, jmcquown > >>> wrote: >>> >>>> On 2/26/2016 10:51 AM, Janet B wrote: >>>>>> >>>>> Getting to the heart of the matter, do UK recipes (homemade) for >>>>> scones contain "any" sugar at all? To my way of thinking, there is a >>>>> difference between having sugar in a recipe and the end product being >>>>> a sweet pastry. >>>>> Janet US >>>>> >>>> My (Scottish) grandmother's recipe contains a mere 1/2 tsp. of sugar. >>>> I'd hardly call them "sweet". >>>> >>>> Hannah Brown's Scones >>>> >>>> 2 cups sifted flour >>>> 1/2 tsp. soda >>>> 1/2 tsp. cream of tartar >>>> 1/2 tsp. salt >>>> 1/2 tsp. sugar >>>> 1-1/3 cup buttermilk >>>> >>>> Mix together thoroughly, then add 1-1/2 tsp. oil. Bake on a hot griddle >>>> at high, even heat. >>>> >>>> That's all she wrote. :) >>>> >>>> I remember her shaping them into triangles (I'm not sure but I don't >>>> remember her using a rolling pin, she likely shaped them by hand). She >>>> baked them on a cast iron griddle. >>>> >>>> Jill >>> >>> >>> Thanks for posting this Jill. I want to try these hot off the griddle >>> with Strawberry Preserves. >>> >>> William >>> >>> >> You're welcome. :) All this talk about scones makes me want to bake some. >> >> Jill > > > It's taken a few days but we finally got to taste this Scone recipe > this morning. My wife started making them, I sifted the flour. My wife > seemed puzzled reading the recipe. She was going to "bake" the Scones > on a hot "griddle". I said just drop them in the hot iron skillet. She > said she needed to bake them in the oven. We did half the mixture in > the skillet and half in the oven. > > The first batch, out of the skillet looked sorta like browned very > thick pancakes. I smeared them with a little butter and strawberry > preserves. They were simply delicious! > > The second batch Kathy made like oven baked bisquits. They were chewy, > spongy like very good bisquits. Reminded me of the texture of Thomas' > English Muffins. > > I liked them both ways as a platform for my butter and strawberry > preserves! This is definitely a delightful and different bread texture > from what we are used to eating. > > William > Glad you enjoyed them! I'll have to try them in a hot iron skillet sometime. :) Yes, the baked ones are sort of like Thomas' English muffins, aren't they? That's the way I remember them. Old recipes are often puzzling. My grandmothers (both of them) had been cooking for so long they just did things by rote. (I don't recall either one of them owning a cookbook.) They often didn't even measure, much less write anything down. Jill |
My Grandmother's Scone Recipe (WAS: What's for Dinner?(2/23/16))
sf wrote:
> On Thu, 3 Mar 2016 08:25:00 -0500, Dave Smith > wrote: > >> I have said here several times that I rarely >> go to Italian restaurants because what they serve is basically different >> shapes of pasta with variations of red sauce. > > I wish I'd been in the country when you visited SF because I could > have pointed you to Italian restaurants that are wonderful. The > mainly red sauce variety here are patronized for their pizza, and > everything else on the menu is an after thought. isn't san francisco where they put broccoli and tofu and crap like that on a gluten-free crust and call it pizza? |
My Grandmother's Scone Recipe (WAS: What's for Dinner? (2/23/16))
On Thursday, March 3, 2016 at 4:30:45 PM UTC-5, Jill McQuown wrote:
> Old recipes are often puzzling. My grandmothers (both of them) had been > cooking for so long they just did things by rote. (I don't recall > either one of them owning a cookbook.) They often didn't even measure, > much less write anything down. I've got a pickle recipe from my great-aunt that calls for "alum the size of an egg". Cindy Hamilton |
My Grandmother's Scone Recipe (WAS: What's for Dinner? (2/23/16))
On Thursday, March 3, 2016 at 4:40:05 PM UTC-5, tert in seattle wrote:
> isn't san francisco where they put broccoli and tofu and crap like that > on a gluten-free crust and call it pizza? What's wrong with broccoli on pizza? It's a perfectly good Italian vegetable. Cindy Hamilton |
My Grandmother's Scone Recipe (WAS: What's for Dinner?(2/23/16))
On 2016-03-03 12:07 PM, sf wrote:
> On Thu, 3 Mar 2016 08:25:00 -0500, Dave Smith > > wrote: > >> I have said here several times that I rarely >> go to Italian restaurants because what they serve is basically different >> shapes of pasta with variations of red sauce. > > I wish I'd been in the country when you visited SF because I could > have pointed you to Italian restaurants that are wonderful. The > mainly red sauce variety here are patronized for their pizza, and > everything else on the menu is an after thought. > Thanks, but we were there for only a short time and two days were spent with my wife's friend who lives in Palo Alto. I don't know how much bay area food I could handle. I had the bar raised for Chinese food and for Gyros (in Palo Alto). |
My Grandmother's Scone Recipe (WAS: What's for Dinner?(2/23/16))
On 3/3/2016 4:40 PM, Cindy Hamilton wrote:
> On Thursday, March 3, 2016 at 4:30:45 PM UTC-5, Jill McQuown wrote: > >> Old recipes are often puzzling. My grandmothers (both of them) had been >> cooking for so long they just did things by rote. (I don't recall >> either one of them owning a cookbook.) They often didn't even measure, >> much less write anything down. > > I've got a pickle recipe from my great-aunt that calls > for "alum the size of an egg". > > Cindy Hamilton > My paternal grandmother's recipe for date-nut candy calls for "butter the size of a walnut". :) Jill |
My Grandmother's Scone Recipe (WAS: What's for Dinner?(2/23/16))
On 3/3/2016 9:54 AM, Dave Smith wrote:
> On 2016-03-03 9:16 AM, jmcquown wrote: >> On 3/3/2016 6:57 AM, Cindy Hamilton wrote: >>> On Wednesday, March 2, 2016 at 6:58:22 PM UTC-5, Jill McQuown wrote: >>>> On 3/1/2016 10:52 PM, Julie Bove wrote: >>>>> >>>>> "sf" > wrote in message >>>>> ... >>>>>> On Tue, 1 Mar 2016 20:16:55 -0500, jmcquown > >>>>>> wrote: >>>>>> >>>>>>> That makes absolutely no sense. They made red sauce or red gravy, >>>>>>> but >>>>>>> it is not spaghetti unless there is spaghetti. >>>>>> >>>>>> It's a red that goes over spaghetti. >>>>> >>>> Yeah, I figured it was red sauce. :) >>>> >>>>> But it has chili powder in it. And meat. >>>> >>>> So? I often put meat in my red sauce. Sometimes I even add a pinch or >>>> two of ground chili peppers to give it a kick. Serve it over pasta. >>>> With grated cheese, too. >>> >>> Ground chiles are not chili powder, which has cumin, oregano, and >>> perhaps other spices in it. Use of chili powder would change the >>> flavor profile of spaghetti sauce quite a bit. >>> >>> Cindy Hamlton >>> >>> >> Of course I know the difference. I do occasionally add ground cayenne >> to my "spaghetti sauce" (the sauce is red) to add a kick. I've made my >> own chili powder using the ingredients you stated. Got the recipe from >> a very old American Heart Association cookbook called 'Cooking Without >> Your Salt Shaker' >> >> 3 Tbs. sweet paprika >> 2 Tbs. finely crushed dried oregano >> 1 tsp. dried cumin >> 1 tsp. dried turmeric >> 1 tsp. garlic powder >> 1/4 -1/2 tsp. ground cayenne peppers (to taste) >> > I might suggest that you try a pinch of dried chili flake instead of > ground cayenne. The latter seems to be just heat. > Yeah, but I want the heat. The sweet paprika evens things out. No point calling it chili powder if it doesn't have a tad bit of heat. Jill |
My Grandmother's Scone Recipe (WAS: What's for Dinner?(2/23/16))
On 3/3/2016 12:02 PM, sf wrote:
> On Thu, 3 Mar 2016 09:16:34 -0500, jmcquown > > wrote: > >> I've made my >> own chili powder using the ingredients you stated. Got the recipe from >> a very old American Heart Association cookbook called 'Cooking Without >> Your Salt Shaker' >> >> 3 Tbs. sweet paprika >> 2 Tbs. finely crushed dried oregano >> 1 tsp. dried cumin >> 1 tsp. dried turmeric >> 1 tsp. garlic powder >> 1/4 -1/2 tsp. ground cayenne peppers (to taste) >> > > I wonder why it calls for turmeric? That's a middle eastern > ingredient, not a southwestern one. I could understand mustard, > because at least it has some heat (and it's used in BBQ rubs)... but > turmeric? > > Beats me. I merely quoted the recipe as found in the cookbook. Jill |
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