What's for Dinner? (2/23/16)
 

On Wed, 24 Feb 2016 18:46:46 -0000, "Ophelia" >
wrote:

>"Jeßus" > wrote in message
.. .
>> On Wed, 24 Feb 2016 18:23:52 -0000, "Ophelia" >
>> wrote:
>>>"Jeßus" > wrote in message
...
>>>> On Wed, 24 Feb 2016 10:44:12 -0000, "Ophelia" >
>>>> wrote:
>>>>>Do you know what 'scones' are? Same thing.
>>>>
>>>> I certainly do, many thanks.
>>>
>>>Just don't add sugar and currants ... <g>
>>
>> Definitely not :) Then again... I suppose one could make some sort of
>> savoury dish with that. Not something I really get into much though.
>
>Nor do I any mo) Back in the day I used to make them weekly, along with
>bread, cakes and pastries too.
>
>I still make our bread but only very rarely the other stuff:)

Every now and then I like really good tea and scones, I'm happy to let
somebody else make them as I doubt I could ever do a good job of
scones. There's a huge difference between an ordinary scone and a
great one. My baking experience starts and finishes with bread.
Oh, and pizza bases... but I haven't done that in quite some time
either.

What's for Dinner? (2/23/16)
 

"Jeßus" > wrote in message
...
> On Wed, 24 Feb 2016 18:46:46 -0000, "Ophelia" >
> wrote:
>
>>"Jeßus" > wrote in message
. ..
>>> On Wed, 24 Feb 2016 18:23:52 -0000, "Ophelia" >
>>> wrote:
>>>>"Jeßus" > wrote in message
m...
>>>>> On Wed, 24 Feb 2016 10:44:12 -0000, "Ophelia" >
>>>>> wrote:
>>>>>>Do you know what 'scones' are? Same thing.
>>>>>
>>>>> I certainly do, many thanks.
>>>>
>>>>Just don't add sugar and currants ... <g>
>>>
>>> Definitely not :) Then again... I suppose one could make some sort of
>>> savoury dish with that. Not something I really get into much though.
>>
>>Nor do I any mo) Back in the day I used to make them weekly, along
>>with
>>bread, cakes and pastries too.
>>
>>I still make our bread but only very rarely the other stuff:)
>
> Every now and then I like really good tea and scones, I'm happy to let
> somebody else make them as I doubt I could ever do a good job of
> scones. There's a huge difference between an ordinary scone and a
> great one. My baking experience starts and finishes with bread.
> Oh, and pizza bases... but I haven't done that in quite some time
> either.

They are good:) As for scones, I am sure you have a recipe so use a light
touch and you will be just fine:)

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

What's for Dinner? (2/23/16)
 

On 2016-02-24, jmcquown > wrote:

> You can say it all you want, nb, but not everyone has "health food
> stores" in their area.

Really!?

We have 3 sprmkts and 5 HFSs. Lotta retirees, hereabouts. I'da
thought you had a lotta retrirees where yer at, too. ;)

nb

What's for Dinner? (2/23/16)
 

On 2016-02-24 1:00 PM, Cindy Hamilton wrote:
> On Wednesday, February 24, 2016 at 11:01:32 AM UTC-5, Dave Smith wrote:
>> On 2016-02-24 7:53 AM, jmcquown wrote:
>>
>>> I hate the way stores move things around all the time. I know why they
>>> do it, but it's annoying. It's no wonder I don't like shopping for
>>> food. I just want to buy what is on my list, get in, get out and go home.
>>>
>>
>> If you think it is annoying that they move their stuff around imagine
>> what was like for my brother in law who was an engineer and had that
>> anal retentive thing going on.
>
> You say "anal retentive" like it's a bad thing. ;-)

It is if you are not one of them.

>
> I don't have maps, but I do lay out my shopping list in the order
> that I encounter stuff in the store. When they move stuff, I just
> roll my eyes and rearrange the list.


I am quite serious about his maps. There were not exactly scale maps,
but close to it. He would be furious when he discovered something had
been moved.

What's for Dinner? (2/23/16)
 

On 2016-02-24 1:24 PM, jmcquown wrote:
> On 2/24/2016 9:32 AM, Cindy Hamilton wrote:

>> It's snowing like the devil here. We're supposed to get maybe 8 inches
>> of heavy, wet snow. I don't think it'll pile up that high; what I'm
>> really expecting is three inches of slush.
>>
> I don't miss snow. I've lived in places where there was snow and ice.
> It's no fun unless you're a kid. ;)

I don't mind it once in a while. I don't even mind the cold..... for a
while. I get fed up with months and months of it.

>

What's for Dinner? (2/23/16)
 

On 2016-02-24 2:02 PM, Je�us wrote:

>> I still make our bread but only very rarely the other stuff:)
>
> Every now and then I like really good tea and scones, I'm happy to let
> somebody else make them as I doubt I could ever do a good job of
> scones. There's a huge difference between an ordinary scone and a
> great one. My baking experience starts and finishes with bread.
> Oh, and pizza bases... but I haven't done that in quite some time
> either.


Scones are not hard to make, not harder than biscuits, which is
basically what they are.



I

What's for Dinner? (2/23/16)
 

On Wed, 24 Feb 2016 16:11:06 -0500, Dave Smith
> wrote:

>On 2016-02-24 2:02 PM, Je?us wrote:
>
>>> I still make our bread but only very rarely the other stuff:)
>>
>> Every now and then I like really good tea and scones, I'm happy to let
>> somebody else make them as I doubt I could ever do a good job of
>> scones. There's a huge difference between an ordinary scone and a
>> great one. My baking experience starts and finishes with bread.
>> Oh, and pizza bases... but I haven't done that in quite some time
>> either.
>
>
>Scones are not hard to make, not harder than biscuits, which is
>basically what they are.

I'm sure they are not all that difficult, but that's half the problem
for me as I have a wheat intolerance :) It's bad enough that I bake
and eat bread regularly.

What's for Dinner? (2/23/16)
 

On 2/24/2016 4:20 PM, Sqwertz wrote:
> I had to force down that single piece of broccoli.
>
> -sw
As a PROUD and un-indicted (so far) woman-stalker, I know!!!!

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

What's for Dinner? (2/23/16)
 

On 2/24/2016 3:28 PM, notbob wrote:
> On 2016-02-24, jmcquown > wrote:
>
>> You can say it all you want, nb, but not everyone has "health food
>> stores" in their area.
>
> Really!?
>
> We have 3 sprmkts and 5 HFSs. Lotta retirees, hereabouts. I'da
> thought you had a lotta retrirees where yer at, too. ;)
>
> nb
>
Apparently the retirees around here aren't into health food. :) There
aren't any Asian or Indian markets around here, either.

Jill

What's for Dinner? (2/23/16)
 

On Wed, 24 Feb 2016 08:26:25 -0700, Janet B >
wrote:

> On Wed, 24 Feb 2016 02:59:45 -0800, sf > wrote:
>
> snip
> a batch of buttermilk biscuits using the
> >stretch & fold method.
>
> I don't understand your intent to use 'stretch and fold.' Stretch and
> fold is used to develop gluten. Gluten will make the biscuits tough
> and you want to avoid doing that.
> Explain please. I don't keep in touch with what is going on in quick
> breads.
> Janet US

I can't explain anything, I've made exactly one batch of biscuits in
the last 15 years (and they were excellent). Did you look at the
picture of the finished biscuits? If you did, then you know as much
as I know.

--

sf

What's for Dinner? (2/23/16)
 

On Wed, 24 Feb 2016 07:53:32 -0500, jmcquown >
wrote:

> On 2/24/2016 5:36 AM, sf wrote:
> > On Wed, 24 Feb 2016 05:05:33 -0500, jmcquown >
> > wrote:
> >
> >> I still need to look more closely at Publix for
> >> pearl barley.
> >
> > It's there, I saw it at Safeway last week. I think it was in the rice
> > area. I've also seen tapioca (something people here claim they don't
> > see either) at the store, but I forget what section was in. I don't
> > think it was baking, because that would make sense. I remember
> > thinking it was out of place, something that happens more often than
> > I'd expect. For instance, I found a thyme vinaigrette mixed in with
> > the fancy vinegars the other day.
> >
> I would consider thyme vinaigrette a "fancy vinegar". :)
>
> There is always an employee around at Publix to ask but unless it's
> something common (apparently pearl barley isn't) they don't know what
> I'm talking about. There's a grain aisle, where you find the rice and
> other grains but I could not find pearl barley other than "quick
> cooking". Sorry, that sounds too much like instant oatmeal.
>
> I hate the way stores move things around all the time. I know why they
> do it, but it's annoying. It's no wonder I don't like shopping for
> food. I just want to buy what is on my list, get in, get out and go home.
>

Have you checked the gluten free products? Look for Bob's Red Mill
pearl barley.

--

sf

What's for Dinner? (2/23/16)
 

"Dave Smith" > wrote in message
...
> On 2016-02-24 7:53 AM, jmcquown wrote:
>
>> I hate the way stores move things around all the time. I know why they
>> do it, but it's annoying. It's no wonder I don't like shopping for
>> food. I just want to buy what is on my list, get in, get out and go
>> home.
>>
>
> If you think it is annoying that they move their stuff around imagine what
> was like for my brother in law who was an engineer and had that anal
> retentive thing going on. He had maps for shopping. He would check out
> the flyers for the best deals and then head off to town to shop at several
> stores to get what was on sale at the best price at each. Then he
> consulted his maps. He had a map of the town with the store locations
> marked on them. Then he consulted his store maps. He actually spent the
> time and effort to draw floor plan maps and noted the location for the
> various categories of foods. Pity the stock boy or manager that he
> cornered when something he was looking for in a specific location had been
> moved.

I don't do maps but I do try to write my grocery list out in the order in
which the items appear in the store. I have one list for each store.
Sometimes I will put a question mark by some of the items. And I will put
those items on each list. This means that I do need the item but am not
sure which store will have the best price. I don't generally bother to look
through the ads except for soda pop. That is one thing I will never pay
full price for unless I am out somewhere and ran out of whatever beverages I
brought with me and then it is a single bottle or can.

I failed a few times today and had to double back. I have gotten used to the
layout of the Lynnwood Winco and it's totally different than the Everett
one. And Angela had asked me for some Mexican fruit seasoning. I'm sure
that sw would be familiar with it. It's a powder. I knew that I had seen
it there but it's on a self standing rack and they seem to move it around a
lot. Had to really hunt that thing down.

What's for Dinner? (2/23/16)
 

"Dave Smith" > wrote in message
...
> On 2016-02-24 1:00 PM, Cindy Hamilton wrote:
>> On Wednesday, February 24, 2016 at 11:01:32 AM UTC-5, Dave Smith wrote:
>>> On 2016-02-24 7:53 AM, jmcquown wrote:
>>>
>>>> I hate the way stores move things around all the time. I know why they
>>>> do it, but it's annoying. It's no wonder I don't like shopping for
>>>> food. I just want to buy what is on my list, get in, get out and go
>>>> home.
>>>>
>>>
>>> If you think it is annoying that they move their stuff around imagine
>>> what was like for my brother in law who was an engineer and had that
>>> anal retentive thing going on.
>>
>> You say "anal retentive" like it's a bad thing. ;-)
>
> It is if you are not one of them.
>
Agree. When I was a kid, I dreaded bananas and chewing gum because of the
great lengths required of us in disposing of the peels and chewed gum. I
can see the gum thing. We had no plastic trash bags in those days and if
you weren't careful, the gum might stick to the trash can. But my mom
couldn't stand the smell of banana peels. So they had to be tightly wrapped
in a Waxtex bag and then fully sealed in a lunch sack.

Melons aside from watermelons were even worse. My mom liked watermelons so
there were no rules there. But she hated the smell of other melons so badly
that we were pretty much forbidden from eating them if she was home. And by
home I mean in the state and planning to be somewhere in the house later in
the week. We mainly only bought them when she was out of town for a while.
She did allow my dad to have them when he was on some diet that requied him
to eat a lot of them but the rinds were not allowed in the house whatever
once the fruit was cut into. Those and the seeds and guts had to be sealed
up even more than a banana peel and immediatly taken to the outside trash
where they got further sealing lest she might have to lift the can lid at a
later date. And the bowl and any utensils had to be immediately washed. It
was so bad you'd have thought we brought home a durian or something.
>>
>> I don't have maps, but I do lay out my shopping list in the order
>> that I encounter stuff in the store. When they move stuff, I just
>> roll my eyes and rearrange the list.
>
>
> I am quite serious about his maps. There were not exactly scale maps, but
> close to it. He would be furious when he discovered something had been
> moved.

This sounds like something my dad would do. He didn't because I think he
pretty much had the grocery store aisles memorized. He loved to shop and
there was no such thing as a quick trip to the store with him. Had to go to
every part of the store in case there was a free sample or coupons or a new
item.

He did drive us crazy with his lists though. Even a weekend camping trip
would involve list after list and they had to be gone over repeatedly so we
wouldn't forget anything. And who do you think was the one who always
forgot stuff? Yep. We'd pack it and he'd leave the suitcase or bag in the
garage.

What's for Dinner? (2/23/16)
 

"Dave Smith" > wrote in message
...
> On 2016-02-24 5:36 AM, sf wrote:
>> On Wed, 24 Feb 2016 05:05:33 -0500, jmcquown >
>> wrote:
>>
>>> I still need to look more closely at Publix for
>>> pearl barley.
>>
>> It's there, I saw it at Safeway last week. I think it was in the rice
>> area. I've also seen tapioca (something people here claim they don't
>> see either) at the store, but I forget what section was in.
>
> I am one of those who has mentioned having a hard time finding tapioca. It
> have no problem finding minute tapioca, but I have not seen pearl tapioca
> in stores in years. There are a couple Asian stores in the area where I
> can get it in mini pearls or large balls. In fact, I am due to make a run
> into the city to get some. My old supply ran out last week. I am
> beginning to wonder if I am one of the last people who still likes and
> makes fish eyes and glue.

Ah... That's probably why it is so common here. Lots of bubble tea shops.

What's for Dinner? (2/23/16)
 

"notbob" > wrote in message
...
> On 2016-02-24, Dave Smith > wrote:
>
>> I am one of those who has mentioned having a hard time finding
>> tapioca.
>
> I've sed it before and I'll say it again. Try a health food store!
>
> I frequent all my local health food stores (HFS). Not cuz they have
> rows of supplements --which I never buy-- but cuz they have a lotta
> good bulk stuff. Specially whole spices. Heck, I hit a HFS,
> yesterday, cuz absolutely nobody in the valley had Napa cabbage. Not
> even non-organic Napa cabbage at our sprmkts. Yet, our largest HFS
> had absolutely gorgeous heads organic Napa cabbage.
>
> I find all kindsa cool stuff at our 5 HFSs. Kimchi, dried cherries,
> Thai Spice potato chips, organic shortening, spices, incense, lotta
> Asian foods, etc. I'm gonna hit one, today, fer some bulk Eye-tal
> pepper flakes. ;)

I was very sad when my health food store left. They were right around the
corner. They didn't have much in the way of produce but the owner did
sometimes sell things from her garden and it was the drop spot for the CSA
before they began delivering to the doors. But despite being such a small
store, they still had the best selection and best prices on many of the
things I bought.

They are now being run out of the owners house but she is mostly only
selling supplements and raw dairy. And it is no longer convenient to me so
I have never actually been there.

What's for Dinner? (2/23/16)
 

"jmcquown" > wrote in message
...
> On 2/24/2016 12:03 PM, notbob wrote:
>> On 2016-02-24, Dave Smith > wrote:
>>
>>> I am one of those who has mentioned having a hard time finding
>>> tapioca.
>>
>> I've sed it before and I'll say it again. Try a health food store!
>>
> You can say it all you want, nb, but not everyone has "health food stores"
> in their area.

Really? There has been at least one, everywhere I lived. Although the one
on Staten Island was impossible for me to get to. Not sure how people did
it. Not only did they have no parking anywhere near there but they were on
a busy street. So I couldn't just have my husband drop me off in front of
it.

What's for Dinner? (2/23/16)
 

"notbob" > wrote in message
...
> On 2016-02-24, jmcquown > wrote:
>
>> You can say it all you want, nb, but not everyone has "health food
>> stores" in their area.
>
> Really!?
>
> We have 3 sprmkts and 5 HFSs. Lotta retirees, hereabouts. I'da
> thought you had a lotta retrirees where yer at, too. ;)

We have fewer actual HFSs here now as there is such a big demand for healthy
foods. Pretty much all of the stores sell organic, gluten free, whole
grain, etc. Some stores keep that sort of stuff in a special area but more
and more it is on the shelf with the other stuff.

u What's for Dinner? (2/23/16)
 

"sf" > wrote in message
...
> On Wed, 24 Feb 2016 05:09:20 -0500, jmcquown >
> wrote:
>
>> On 2/23/2016 11:21 PM, Je?us wrote:
>> >>
>> >
>> > Sounds good, although I've never had these 'biscuits' I keep seeing
>> > mentioned on RFC :)
>> >
>> They're just a quick-bread type thing. Ignore the reference to the
>> specific brand, just use any all-purpose flour:
>>
>> http://www.bettycrocker.com/recipes/...6-6721805a8031
>
> I rarely make biscuits, but they turn out well when I do. I have a qt
> of buttermilk, so I want to make a batch of waffles to use for dinner
> (with creamed chicken) and a batch of buttermilk biscuits using the
> stretch & fold method... haven't decided what they'll be served with.
> http://syrupandbiscuits.com/recipe-h...tter-biscuits/
> Flour the cutter and do *not* twist it, pull straight up. It really
> does make a difference. Those who can't stop themselves from twisting
> are better off using a knife and settling for square biscuits.

I rarely make them any more. My mom made them quite a lot when I was a kid
and when I was a young adult, they were a cheap, quick form of bread. So I
got kind of burned out on them. I prefer the drop ones though. Quicker
still.

What's for Dinner? (2/23/16)
 

"Ophelia" > wrote in message
...
>
>
> "Jeßus" > wrote in message
> ...
>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
>> wrote:
>>
>>>I'm using up some cooked chicken I made a couple of months ago. I put
>>>the leftover cooked chicken in a freezer container, marked the date and
>>>froze it. Looking for something to make for dinner, this dinner popped
>>>into my head. I let the chicken thaw overnight in the fridge.
>>>
>>>My mother made this throught our childhood years and into our teens. We
>>>called it "Chicken on a Biscuit". :)
>>>
>>>It's basically creamed chicken spooned over hot biscuits.
>>>
>>>I was never really a fan of chicken but I always loved this simple meal.
>>> It takes me back. Mom never made chicken with dumplings. This was
>>>her sort of equivalent.
>>>
>>>It's basically chicken pieces on the bone (she always used skin-on and
>>>bone-in - I don't recall skinless boneless chicken being a big thing
>>>when I was a kid or a teenager) cooked in just enough water to cover.
>>>Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
>>>a nice broth.
>>>
>>>The chicken is removed, deboned, the meat torn into pieces and added
>>>back to the pot of broth. Make a double batch of heavy white sauce and
>>>add it to the pot. Stir and let cook for a bit. Occasionally it needed
>>>a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>>>biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>>>teen years Mom used Bisquik.) It's a hearty, filling meal and for
>>>something so easy to make, quite tasty!
>>
>> Sounds good, although I've never had these 'biscuits' I keep seeing
>> mentioned on RFC :)
>>
>>>What's on your menu?
>>
>> Invited over to a friend's place tonight for dinner, I think it
>> involves lamb.
>
> Do you know what 'scones' are? Same thing.

Not here they're not. Here, scones are always sweet and often have fruit in
them.

What's for Dinner? (2/23/16)
 

Julie Bove wrote:
>

> Agree. When I was a kid, I dreaded bananas and chewing gum because of the
> great lengths required of us in disposing of the peels and chewed gum. I
> can see the gum thing. We had no plastic trash bags in those days and if
> you weren't careful, the gum might stick to the trash can. But my mom
> couldn't stand the smell of banana peels. So they had to be tightly wrapped
> in a Waxtex bag and then fully sealed in a lunch sack.
>
> Melons aside from watermelons were even worse. My mom liked watermelons so
> there were no rules there. But she hated the smell of other melons so badly
> that we were pretty much forbidden from eating them if she was home. And by
> home I mean in the state and planning to be somewhere in the house later in
> the week. We mainly only bought them when she was out of town for a while.
> She did allow my dad to have them when he was on some diet that requied him
> to eat a lot of them but the rinds were not allowed in the house whatever
> once the fruit was cut into. Those and the seeds and guts had to be sealed
> up even more than a banana peel and immediatly taken to the outside trash
> where they got further sealing lest she might have to lift the can lid at a
> later date. And the bowl and any utensils had to be immediately washed. It
> was so bad you'd have thought we brought home a durian or something.

This childhood story somewhat explains your current situation. :(

What's for Dinner? (2/23/16)
 

Julie Bove wrote:
>
> I don't do maps but I do try to write my grocery list out in the order in
> which the items appear in the store.

I do that too. Each day, I might add something to my list for the next
time I go to the store. Right before I go to the store though, I'll
often rewrite the list in order of my normal path. :)

What's for Dinner? (2/23/16)
 

On Thu, 25 Feb 2016 08:15:41 -0500, Gary > wrote:

>Julie Bove wrote:
>>
>> I don't do maps but I do try to write my grocery list out in the order in
>> which the items appear in the store.
>
>I do that too. Each day, I might add something to my list for the next
>time I go to the store. Right before I go to the store though, I'll
>often rewrite the list in order of my normal path. :)

That is why so many supermarkets change their shelves around, too many
of us know how to find the stuff we want in a bee line and do not see
other possible impulse purchases :)

What's for Dinner? (2/23/16)
 

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Jeßus" > wrote in message
>> ...
>>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
>>> wrote:
>>>
>>>>I'm using up some cooked chicken I made a couple of months ago. I put
>>>>the leftover cooked chicken in a freezer container, marked the date and
>>>>froze it. Looking for something to make for dinner, this dinner popped
>>>>into my head. I let the chicken thaw overnight in the fridge.
>>>>
>>>>My mother made this throught our childhood years and into our teens. We
>>>>called it "Chicken on a Biscuit". :)
>>>>
>>>>It's basically creamed chicken spooned over hot biscuits.
>>>>
>>>>I was never really a fan of chicken but I always loved this simple meal.
>>>> It takes me back. Mom never made chicken with dumplings. This was
>>>>her sort of equivalent.
>>>>
>>>>It's basically chicken pieces on the bone (she always used skin-on and
>>>>bone-in - I don't recall skinless boneless chicken being a big thing
>>>>when I was a kid or a teenager) cooked in just enough water to cover.
>>>>Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
>>>>a nice broth.
>>>>
>>>>The chicken is removed, deboned, the meat torn into pieces and added
>>>>back to the pot of broth. Make a double batch of heavy white sauce and
>>>>add it to the pot. Stir and let cook for a bit. Occasionally it needed
>>>>a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>>>>biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>>>>teen years Mom used Bisquik.) It's a hearty, filling meal and for
>>>>something so easy to make, quite tasty!
>>>
>>> Sounds good, although I've never had these 'biscuits' I keep seeing
>>> mentioned on RFC :)
>>>
>>>>What's on your menu?
>>>
>>> Invited over to a friend's place tonight for dinner, I think it
>>> involves lamb.
>>
>> Do you know what 'scones' are? Same thing.
>
> Not here they're not. Here, scones are always sweet and often have fruit
> in them.

Yes, I know. I was asking Jebus who is in Australia.


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

What's for Dinner? (2/23/16)
 

On 2016-02-25 8:13 AM, Gary wrote:
> Julie Bove wrote:
>>
>
>> Agree. When I was a kid, I dreaded bananas and chewing gum because of the
>> great lengths required of us in disposing of the peels and chewed gum. I
>> can see the gum thing. We had no plastic trash bags in those days and if
>> you weren't careful, the gum might stick to the trash can. But my mom
>> couldn't stand the smell of banana peels. So they had to be tightly wrapped
>> in a Waxtex bag and then fully sealed in a lunch sack.
>>
>> Melons aside from watermelons were even worse. My mom liked watermelons so
>> there were no rules there. But she hated the smell of other melons so badly
>> that we were pretty much forbidden from eating them if she was home. And by
>> home I mean in the state and planning to be somewhere in the house later in
>> the week. We mainly only bought them when she was out of town for a while.
>> She did allow my dad to have them when he was on some diet that requied him
>> to eat a lot of them but the rinds were not allowed in the house whatever
>> once the fruit was cut into. Those and the seeds and guts had to be sealed
>> up even more than a banana peel and immediatly taken to the outside trash
>> where they got further sealing lest she might have to lift the can lid at a
>> later date. And the bowl and any utensils had to be immediately washed. It
>> was so bad you'd have thought we brought home a durian or something.
>
> This childhood story somewhat explains your current situation. :(
>


The vortex if dysfunction on the Bove family has just been explained.

What's for Dinner? (2/23/16)
 

On 2/25/2016 7:53 AM, Julie Bove wrote:
>
> "Ophelia" > wrote in message
> ...
>>
>> Do you know what 'scones' are? Same thing.
>
> Not here they're not. Here, scones are always sweet and often have
> fruit in them.

Nonsense. If by "here" you mean in the US you'd still be wrong. My
grandmother made scones and they were not sweet and never contained
fruit. Her scones were pretty much like USian rolled biscuits.

Jill

What's for Dinner? (2/23/16)
 

On 2/25/2016 2:52 AM, sf wrote:
> On Wed, 24 Feb 2016 07:53:32 -0500, jmcquown >
> wrote:
>
>> I hate the way stores move things around all the time. I know why they
>> do it, but it's annoying. It's no wonder I don't like shopping for
>> food. I just want to buy what is on my list, get in, get out and go home.
>>
>
> Have you checked the gluten free products? Look for Bob's Red Mill
> pearl barley.
>
Thanks, I'll check. I'm sure they *must* have it somewhere! Publix
recently built a much bigger store and moved across the street. I'm
sure they didn't do that just so they could stock less of what people
want... of course I don't know how many people in this area want pearl
barley.

Jill

What's for Dinner? (2/23/16)
 

jmcquown wrote:
>
> On 2/25/2016 2:52 AM, sf wrote:
> > Have you checked the gluten free products? Look for Bob's Red Mill
> > pearl barley.
> >
> Thanks, I'll check. I'm sure they *must* have it somewhere! Publix
> recently built a much bigger store and moved across the street. I'm
> sure they didn't do that just so they could stock less of what people
> want... of course I don't know how many people in this area want pearl
> barley.

Jill, my usual store (Farm Fresh) has pearl barley all the time and
so does my alt.store here...Food Lion. It's not expensive.
It's in the dried bean and rice section.

I know you don't like your local Food Lion store but
I'll bet you they have it there.
Pearl barley is not some exotic food that should be hard to find.

I could buy and send you some but the cost of mailing would be
more than the cost of the barley.

G.

What's for Dinner? (2/23/16)
 

On 2/23/2016 4:02 PM, jmcquown wrote:
> I'm using up some cooked chicken I made a couple of months ago. I put
> the leftover cooked chicken in a freezer container, marked the date and
> froze it. Looking for something to make for dinner, this dinner popped
> into my head. I let the chicken thaw overnight in the fridge.
>
> My mother made this throught our childhood years and into our teens. We
> called it "Chicken on a Biscuit". :)
>
> It's basically creamed chicken spooned over hot biscuits.
>
> I was never really a fan of chicken but I always loved this simple meal.
> It takes me back. Mom never made chicken with dumplings. This was
> her sort of equivalent.
>
> It's basically chicken pieces on the bone (she always used skin-on and
> bone-in - I don't recall skinless boneless chicken being a big thing
> when I was a kid or a teenager) cooked in just enough water to cover.
> Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
> a nice broth.
>
> The chicken is removed, deboned, the meat torn into pieces and added
> back to the pot of broth. Make a double batch of heavy white sauce and
> add it to the pot. Stir and let cook for a bit. Occasionally it needed
> a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
> biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
> teen years Mom used Bisquik.) It's a hearty, filling meal and for
> something so easy to make, quite tasty!
>
> What's on your menu?
>
> Jill

I'm having some yung pussy.

What's for Dinner? (2/23/16)
 

On 2/25/2016 9:35 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 2/25/2016 2:52 AM, sf wrote:
>>> Have you checked the gluten free products? Look for Bob's Red Mill
>>> pearl barley.
>>>
>> Thanks, I'll check. I'm sure they *must* have it somewhere! Publix
>> recently built a much bigger store and moved across the street. I'm
>> sure they didn't do that just so they could stock less of what people
>> want... of course I don't know how many people in this area want pearl
>> barley.
>
> Jill, my usual store (Farm Fresh) has pearl barley all the time and
> so does my alt.store here...Food Lion. It's not expensive.
> It's in the dried bean and rice section.
>
Gary, believe me, I've looked. The only stuff I could find was Quaker
"instant" barley and hulled barley groats.

> I know you don't like your local Food Lion store but
> I'll bet you they have it there.

The only reason I dislike Food Lion is the store really needs a
makeover. It's sort of dark, like someone needs to change the light
bulbs. I like a brightly lit store.

> Pearl barley is not some exotic food that should be hard to find.
>
I know that!

> I could buy and send you some but the cost of mailing would be
> more than the cost of the barley.
>
> G.
>
Thanks, but I wouldn't ask you to do that. It would be like the time I
sent a box of grits to someone in Australia...

Jill

What's for Dinner? (2/23/16)
 

On Wed, 24 Feb 2016 23:38:41 -0800, sf > wrote:

>On Wed, 24 Feb 2016 08:26:25 -0700, Janet B >
>wrote:
>
>> On Wed, 24 Feb 2016 02:59:45 -0800, sf > wrote:
>>
>> snip
>> a batch of buttermilk biscuits using the
>> >stretch & fold method.
>>
>> I don't understand your intent to use 'stretch and fold.' Stretch and
>> fold is used to develop gluten. Gluten will make the biscuits tough
>> and you want to avoid doing that.
>> Explain please. I don't keep in touch with what is going on in quick
>> breads.
>> Janet US
>
>I can't explain anything, I've made exactly one batch of biscuits in
>the last 15 years (and they were excellent). Did you look at the
>picture of the finished biscuits? If you did, then you know as much
>as I know.

O.k., got it. I thought you were referring to a technique that you
had heard of other than biscuits directions.
Your recipe has you roll out the dough and then fold it over itself to
create layers.
'Stretch and Fold' is a yeast bread technique to develop gluten in
a dough that is so wet and sticky that it puddles. You pour the
dough out on a lightly greased surface (or large bowl) and using a
bench knife you scoop underneath the dough, lift and turn the dough
over on itself (do this for about 1 minute). You do this at 15 minute
intervals. With each interval the dough will have become more
stretchy and able to be handled. This method allows the dough to stay
tender and airy and avoids over-flouring.
This method doesn't have to be used only on wet dough. You can use it
on your regular bread recipes. It avoids traditional kneading.
Janet US

What's for Dinner? (2/23/16)
 

On 25/02/2016 8:16 AM, Janet B wrote:
> On Wed, 24 Feb 2016 23:38:41 -0800, sf > wrote:
>
>> On Wed, 24 Feb 2016 08:26:25 -0700, Janet B >
>> wrote:
>>
>>> On Wed, 24 Feb 2016 02:59:45 -0800, sf > wrote:
>>>
>>> snip
>>> a batch of buttermilk biscuits using the
>>>> stretch & fold method.
>>>
>>> I don't understand your intent to use 'stretch and fold.' Stretch and
>>> fold is used to develop gluten. Gluten will make the biscuits tough
>>> and you want to avoid doing that.
>>> Explain please. I don't keep in touch with what is going on in quick
>>> breads.
>>> Janet US
>>
>> I can't explain anything, I've made exactly one batch of biscuits in
>> the last 15 years (and they were excellent). Did you look at the
>> picture of the finished biscuits? If you did, then you know as much
>> as I know.
>
> O.k., got it. I thought you were referring to a technique that you
> had heard of other than biscuits directions.
> Your recipe has you roll out the dough and then fold it over itself to
> create layers.
> 'Stretch and Fold' is a yeast bread technique to develop gluten in
> a dough that is so wet and sticky that it puddles. You pour the
> dough out on a lightly greased surface (or large bowl) and using a
> bench knife you scoop underneath the dough, lift and turn the dough
> over on itself (do this for about 1 minute). You do this at 15 minute
> intervals. With each interval the dough will have become more
> stretchy and able to be handled. This method allows the dough to stay
> tender and airy and avoids over-flouring.
> This method doesn't have to be used only on wet dough. You can use it
> on your regular bread recipes. It avoids traditional kneading.
> Janet US
>
I use a rectangular bin (from a food service company) to proof my bread
dough. To S&F, I grab the corners of the dough on one side of the box
and pull it up and fold it over on itself, like folding a letter. I then
turn the bin 90° and repeat the process followed by 2 more turns and
S&Fs. I repeat this 2-3 times at 20-30 minute intervals by which time
the dough looks like a pillow as it is so light and airy.
Graham

What's for Dinner? (2/23/16)
 

On Thu, 25 Feb 2016 08:30:27 -0700, graham > wrote:

>On 25/02/2016 8:16 AM, Janet B wrote:
>> On Wed, 24 Feb 2016 23:38:41 -0800, sf > wrote:
>>
>>> On Wed, 24 Feb 2016 08:26:25 -0700, Janet B >
>>> wrote:
>>>
>>>> On Wed, 24 Feb 2016 02:59:45 -0800, sf > wrote:
>>>>
>>>> snip
>>>> a batch of buttermilk biscuits using the
>>>>> stretch & fold method.
>>>>
>>>> I don't understand your intent to use 'stretch and fold.' Stretch and
>>>> fold is used to develop gluten. Gluten will make the biscuits tough
>>>> and you want to avoid doing that.
>>>> Explain please. I don't keep in touch with what is going on in quick
>>>> breads.
>>>> Janet US
>>>
>>> I can't explain anything, I've made exactly one batch of biscuits in
>>> the last 15 years (and they were excellent). Did you look at the
>>> picture of the finished biscuits? If you did, then you know as much
>>> as I know.
>>
>> O.k., got it. I thought you were referring to a technique that you
>> had heard of other than biscuits directions.
>> Your recipe has you roll out the dough and then fold it over itself to
>> create layers.
>> 'Stretch and Fold' is a yeast bread technique to develop gluten in
>> a dough that is so wet and sticky that it puddles. You pour the
>> dough out on a lightly greased surface (or large bowl) and using a
>> bench knife you scoop underneath the dough, lift and turn the dough
>> over on itself (do this for about 1 minute). You do this at 15 minute
>> intervals. With each interval the dough will have become more
>> stretchy and able to be handled. This method allows the dough to stay
>> tender and airy and avoids over-flouring.
>> This method doesn't have to be used only on wet dough. You can use it
>> on your regular bread recipes. It avoids traditional kneading.
>> Janet US
>>
>I use a rectangular bin (from a food service company) to proof my bread
>dough. To S&F, I grab the corners of the dough on one side of the box
>and pull it up and fold it over on itself, like folding a letter. I then
>turn the bin 90° and repeat the process followed by 2 more turns and
>S&Fs. I repeat this 2-3 times at 20-30 minute intervals by which time
>the dough looks like a pillow as it is so light and airy.
>Graham

thanks for laying out your method.
Janet US

What's for Dinner? (2/23/16)
 

On Thu, 25 Feb 2016 08:16:09 -0700, Janet B >
wrote:

> On Wed, 24 Feb 2016 23:38:41 -0800, sf > wrote:
>
> >On Wed, 24 Feb 2016 08:26:25 -0700, Janet B >
> >wrote:
> >
> >> On Wed, 24 Feb 2016 02:59:45 -0800, sf > wrote:
> >>
> >> snip
> >> a batch of buttermilk biscuits using the
> >> >stretch & fold method.
> >>
> >> I don't understand your intent to use 'stretch and fold.' Stretch and
> >> fold is used to develop gluten. Gluten will make the biscuits tough
> >> and you want to avoid doing that.
> >> Explain please. I don't keep in touch with what is going on in quick
> >> breads.
> >> Janet US
> >
> >I can't explain anything, I've made exactly one batch of biscuits in
> >the last 15 years (and they were excellent). Did you look at the
> >picture of the finished biscuits? If you did, then you know as much
> >as I know.
>
> O.k., got it. I thought you were referring to a technique that you
> had heard of other than biscuits directions.
> Your recipe has you roll out the dough and then fold it over itself to
> create layers.

I could see how many layers there are and it sounded interesting.
They're always talking about not over working the dough and this
seemed like a good way not to. Do you make biscuits? I'm starting to
understand why self-rising flour exists... you can make whatever size
batch you want without measuring the salt and baking powder. I was
watching something on one of the cooking networks a couple of days ago
and they used melted butter instead of cutting it in. He made a well
in the flour, then put the buttermilk and melted butter in it. He
said buttermilk cools the butter and the method works. I'm going to
try that and see how it goes.

> 'Stretch and Fold' is a yeast bread technique to develop gluten in
> a dough that is so wet and sticky that it puddles. You pour the
> dough out on a lightly greased surface (or large bowl) and using a
> bench knife you scoop underneath the dough, lift and turn the dough
> over on itself (do this for about 1 minute). You do this at 15 minute
> intervals. With each interval the dough will have become more
> stretchy and able to be handled. This method allows the dough to stay
> tender and airy and avoids over-flouring.
> This method doesn't have to be used only on wet dough. You can use it
> on your regular bread recipes. It avoids traditional kneading.
> Janet US

I will try it sometime, thanks. I don't make bread very often and not
at all since hubby finally admitted to himself that he had to deal
with his type 2 diabetes instead of ignore it... because he absolutely
LOVES homemade bread and will eat the entire loaf in a day, which is
way too many carbs for him.

--

sf

What's for Dinner? (2/23/16)
 

On Thu, 25 Feb 2016 09:05:22 -0500, jmcquown >
wrote:

> On 2/25/2016 7:53 AM, Julie Bove wrote:
> >
> > "Ophelia" > wrote in message
> > ...
> >>
> >> Do you know what 'scones' are? Same thing.
> >
> > Not here they're not. Here, scones are always sweet and often have
> > fruit in them.
>
> Nonsense. If by "here" you mean in the US you'd still be wrong. My
> grandmother made scones and they were not sweet and never contained
> fruit. Her scones were pretty much like USian rolled biscuits.
>
Your grandmother was Scottish and called biscuits scones.

--

sf

What's for Dinner? (2/23/16)
 

On Thu, 25 Feb 2016 04:53:25 -0800, "Julie Bove"
> wrote:

>"Ophelia" > wrote in message
...
>> "Jeßus" > wrote in message
>> ...
>>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
>>> wrote:
>>>
>>> Sounds good, although I've never had these 'biscuits' I keep seeing
>>> mentioned on RFC :)
>>>
>>>>What's on your menu?
>>>
>>> Invited over to a friend's place tonight for dinner, I think it
>>> involves lamb.
>>
>> Do you know what 'scones' are? Same thing.
>
>Not here they're not. Here, scones are always sweet and often have fruit in
>them.

Julie Julie Julie... invoking the 'Bothell factor' again?
A quick search reveals that not to be the case, of course.
And by that I mean there are shops specifically in Bothell that sell
different kinds of scones.

What's for Dinner? (2/23/16)
 

On Thu, 25 Feb 2016 09:05:22 -0500, jmcquown >
wrote:

>On 2/25/2016 7:53 AM, Julie Bove wrote:
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>> Do you know what 'scones' are? Same thing.
>>
>> Not here they're not. Here, scones are always sweet and often have
>> fruit in them.
>
>Nonsense. If by "here" you mean in the US you'd still be wrong.

Julie is wrong about Bothell itself, too:
http://www.villageeateryandteacompany.com/menu.html
http://elizabethandalexander.com/menu/

What's for Dinner? (2/23/16)
 

On Fri, 26 Feb 2016 04:55:37 +1100, Jeßus > wrote:

>On Thu, 25 Feb 2016 04:53:25 -0800, "Julie Bove"
> wrote:
>
>>"Ophelia" > wrote in message
...
>>> "Jeßus" > wrote in message
>>> ...
>>>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
>>>> wrote:
>>>>
>>>> Sounds good, although I've never had these 'biscuits' I keep seeing
>>>> mentioned on RFC :)
>>>>
>>>>>What's on your menu?
>>>>
>>>> Invited over to a friend's place tonight for dinner, I think it
>>>> involves lamb.
>>>
>>> Do you know what 'scones' are? Same thing.
>>
>>Not here they're not. Here, scones are always sweet and often have fruit in
>>them.
>
>Julie Julie Julie... invoking the 'Bothell factor' again?
>A quick search reveals that not to be the case, of course.
>And by that I mean there are shops specifically in Bothell that sell
>different kinds of scones.

Here in the Intermountain West, we have one place that is especially
heavily used. The sign out front declares Scones in huge black
letters. They are always piping hot and just made. It's also been a
place to stop (at least 50 years) on the way home from a night out
drinking. Good coffee and hot, large scones. Nothing in the dough
itself. You get butter and jam along with your scones. I can't
really tell you what else is on the menu. You go in, sit down and say
scones and coffee.
Janet US

What's for Dinner? (2/23/16)
 

On Thu, 25 Feb 2016 11:34:25 -0700, Janet B >
wrote:

>On Fri, 26 Feb 2016 04:55:37 +1100, Jeßus > wrote:
>
>>On Thu, 25 Feb 2016 04:53:25 -0800, "Julie Bove"
> wrote:
>>
>>>"Ophelia" > wrote in message
...
>>>> "Jeßus" > wrote in message
>>>> ...
>>>>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
>>>>> wrote:
>>>>>
>>>>> Sounds good, although I've never had these 'biscuits' I keep seeing
>>>>> mentioned on RFC :)
>>>>>
>>>>>>What's on your menu?
>>>>>
>>>>> Invited over to a friend's place tonight for dinner, I think it
>>>>> involves lamb.
>>>>
>>>> Do you know what 'scones' are? Same thing.
>>>
>>>Not here they're not. Here, scones are always sweet and often have fruit in
>>>them.
>>
>>Julie Julie Julie... invoking the 'Bothell factor' again?
>>A quick search reveals that not to be the case, of course.
>>And by that I mean there are shops specifically in Bothell that sell
>>different kinds of scones.
>
>Here in the Intermountain West, we have one place that is especially
>heavily used. The sign out front declares Scones in huge black
>letters. They are always piping hot and just made. It's also been a
>place to stop (at least 50 years) on the way home from a night out
>drinking. Good coffee and hot, large scones. Nothing in the dough
>itself. You get butter and jam along with your scones. I can't
>really tell you what else is on the menu. You go in, sit down and say
>scones and coffee.

Sounds great to me, I love most places like that with a long history.
They're usually still there after 50 years for good reason.

What's for Dinner? (2/23/16)
 

On 2/25/2016 12:54 PM, sf wrote:
> On Thu, 25 Feb 2016 09:05:22 -0500, jmcquown >
> wrote:
>
>> On 2/25/2016 7:53 AM, Julie Bove wrote:
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>> Do you know what 'scones' are? Same thing.
>>>
>>> Not here they're not. Here, scones are always sweet and often have
>>> fruit in them.
>>
>> Nonsense. If by "here" you mean in the US you'd still be wrong. My
>> grandmother made scones and they were not sweet and never contained
>> fruit. Her scones were pretty much like USian rolled biscuits.
>>
> Your grandmother was Scottish and called biscuits scones.
>
She was Scottish but she made triangular shaped rolled scones. She
never called them biscuits.

Jill

What's for Dinner? (2/23/16)
 

On Thu, 25 Feb 2016 11:34:25 -0700, Janet B >
wrote:
>
> Here in the Intermountain West, we have one place that is especially
> heavily used. The sign out front declares Scones in huge black
> letters. They are always piping hot and just made. It's also been a
> place to stop (at least 50 years) on the way home from a night out
> drinking. Good coffee and hot, large scones. Nothing in the dough
> itself. You get butter and jam along with your scones. I can't
> really tell you what else is on the menu. You go in, sit down and say
> scones and coffee.
> Janet US

Most of the scones I come across are awful and they're just one of
many things the bakery makes. We had a "coffee shop" up the street
that made and served only (very creative) scones and oh, boy were they
delicious! The owner didn't want to be in the coffee shop business
and eventually closed so she could put all of her energy into making
scones. I miss that place!

--

sf