http://www.ro-tel.com/recipes-King-R...cken-3541.html

Dog vomit.

--Bryan

MisterDiddyWahDiddy wrote in rec.food.cooking:

> http://www.ro-tel.com/recipes-King-R...cken-3541.html
>
> Dog vomit.
>
> --Bryan

Actually the bad thing is it takes a person 20 minutes to prep that?
What, 5 minutes to open each can or something? Being generous to the
kitchen challenged, it's a 10 minute prep there.



--

cshenk wrote:
>
> MisterDiddyWahDiddy wrote in rec.food.cooking:
>
> > http://www.ro-tel.com/recipes-King-R...cken-3541.html
> >
> > Dog vomit.
> >
> > --Bryan
>
> Actually the bad thing is it takes a person 20 minutes to prep that?
> What, 5 minutes to open each can or something? Being generous to the
> kitchen challenged, it's a 10 minute prep there.

And why is that a bad thing? If it tastes good, why not?
Not all good meals come from scratch.
They even sell some pretty decent frozen meals now.
Heat and serve.

On Thu, 10 Mar 2016 12:10:47 -0600, "cshenk" > wrote:

>MisterDiddyWahDiddy wrote in rec.food.cooking:
>
>> http://www.ro-tel.com/recipes-King-R...cken-3541.html
>>
>> Dog vomit.
>>
>> --Bryan
>
>Actually the bad thing is it takes a person 20 minutes to prep that?
>What, 5 minutes to open each can or something? Being generous to the
>kitchen challenged, it's a 10 minute prep there.

I'll bow to your experience with opening cans.
Janet US

Gary wrote in rec.food.cooking:

> cshenk wrote:
> >
> > MisterDiddyWahDiddy wrote in rec.food.cooking:
> >
> > > http://www.ro-tel.com/recipes-King-R...cken-3541.html
> > >
> > > Dog vomit.
> > >
> > > --Bryan
> >
> > Actually the bad thing is it takes a person 20 minutes to prep that?
> > What, 5 minutes to open each can or something? Being generous to the
> > kitchen challenged, it's a 10 minute prep there.
>
> And why is that a bad thing? If it tastes good, why not?
> Not all good meals come from scratch.
> They even sell some pretty decent frozen meals now.
> Heat and serve.

Actually I dont have a problem with the recipe (Bryan does, not me).
Sure with more time, I can do something else but there's not anything
terribly wrong with this one other than over the salt allowances I need
to keep Don's BP in control.

I view the recipe as a 'grow with it' and swap bits about. I saw online
many added spices of their own desire to it and were pretty happy.

Bryan who has never to my knowledge freehand posted a true recipe to
the group, likes to stir stuff up and diss the cookery of others pretty
often. He's into links..
Carol


--

On Thursday, March 10, 2016 at 1:52:53 PM UTC-6, cshenk wrote:
> Gary wrote in rec.food.cooking:
>
> > cshenk wrote:
> > >
> > > MisterDiddyWahDiddy wrote in rec.food.cooking:
> > >
> > > > http://www.ro-tel.com/recipes-King-R...cken-3541.html
> > > >
> > > > Dog vomit.
> > > >
> > > > --Bryan
> > >
> > > Actually the bad thing is it takes a person 20 minutes to prep that?
> > > What, 5 minutes to open each can or something? Being generous to the
> > > kitchen challenged, it's a 10 minute prep there.
> >
> > And why is that a bad thing? If it tastes good, why not?
> > Not all good meals come from scratch.
> > They even sell some pretty decent frozen meals now.
> > Heat and serve.
>
> Actually I dont have a problem with the recipe (Bryan does, not me).
> Sure with more time, I can do something else but there's not anything
> terribly wrong with this one other than over the salt allowances I need
> to keep Don's BP in control.
>
> I view the recipe as a 'grow with it' and swap bits about. I saw online
> many added spices of their own desire to it and were pretty happy.
>
> Bryan who has never to my knowledge freehand posted a true recipe to
> the group, likes to stir stuff up and diss the cookery of others pretty
> often. He's into links..
> Carol
>
>
> --

Bryan is just feeding his Narcissistic Personality Disorder. Bryan always feels HIS food choices are the best of the best, and everyone should follow his lead on them, and if not, he berates you in very childish ways. Classic Narcissism!

John Kuthe...

On 3/10/2016 10:47 AM, Gary wrote:
>
> And why is that a bad thing? If it tastes good, why not?


Er, that's wot she said, Gary.
LOL

"Gary" > wrote in message ...
> cshenk wrote:
>>
>> MisterDiddyWahDiddy wrote in rec.food.cooking:
>>
>> > http://www.ro-tel.com/recipes-King-R...cken-3541.html
>> >
>> > Dog vomit.
>> >
>> > --Bryan
>>
>> Actually the bad thing is it takes a person 20 minutes to prep that?
>> What, 5 minutes to open each can or something? Being generous to the
>> kitchen challenged, it's a 10 minute prep there.
>
> And why is that a bad thing? If it tastes good, why not?
> Not all good meals come from scratch.
> They even sell some pretty decent frozen meals now.
> Heat and serve.

Not IMO. Not if you look at the ingredients.

On Thursday, March 10, 2016 at 6:45:23 PM UTC-6, Julie Bove wrote:
> "Gary" > wrote in message ...
> > cshenk wrote:
> >>
> >> MisterDiddyWahDiddy wrote in rec.food.cooking:
> >>
> >> > http://www.ro-tel.com/recipes-King-R...cken-3541.html
> >> >
> >> > Dog vomit.
> >> >
> >> > --Bryan
> >>
> >> Actually the bad thing is it takes a person 20 minutes to prep that?
> >> What, 5 minutes to open each can or something? Being generous to the
> >> kitchen challenged, it's a 10 minute prep there.
> >
> > And why is that a bad thing? If it tastes good, why not?
> > Not all good meals come from scratch.
> > They even sell some pretty decent frozen meals now.
> > Heat and serve.
>
> Not IMO. Not if you look at the ingredients.

You are correct. There are two whole CANS of concentrated "cream of" Campbell's salt BOMBS!! Yuck!!

John Kuthe...

"John Kuthe" > wrote in message
...
> On Thursday, March 10, 2016 at 6:45:23 PM UTC-6, Julie Bove wrote:
>> "Gary" > wrote in message
>> ...
>> > cshenk wrote:
>> >>
>> >> MisterDiddyWahDiddy wrote in rec.food.cooking:
>> >>
>> >> > http://www.ro-tel.com/recipes-King-R...cken-3541.html
>> >> >
>> >> > Dog vomit.
>> >> >
>> >> > --Bryan
>> >>
>> >> Actually the bad thing is it takes a person 20 minutes to prep that?
>> >> What, 5 minutes to open each can or something? Being generous to the
>> >> kitchen challenged, it's a 10 minute prep there.
>> >
>> > And why is that a bad thing? If it tastes good, why not?
>> > Not all good meals come from scratch.
>> > They even sell some pretty decent frozen meals now.
>> > Heat and serve.
>>
>> Not IMO. Not if you look at the ingredients.
>
> You are correct. There are two whole CANS of concentrated "cream of"
> Campbell's salt BOMBS!! Yuck!!
>
> John Kuthe...

I meant the frozen meals. I do buy some frozen items but not meals.

On Thu, 10 Mar 2016 08:21:44 -0800 (PST), MisterDiddyWahDiddy
> wrote:

>http://www.ro-tel.com/recipes-King-R...cken-3541.html
>
>Dog vomit.

That has Gary written all over it...

On Thu, 10 Mar 2016 13:47:59 -0500, Gary > wrote:

>cshenk wrote:
>>
>> MisterDiddyWahDiddy wrote in rec.food.cooking:
>>
>> > http://www.ro-tel.com/recipes-King-R...cken-3541.html
>> >
>> > Dog vomit.
>> >
>> > --Bryan
>>
>> Actually the bad thing is it takes a person 20 minutes to prep that?
>> What, 5 minutes to open each can or something? Being generous to the
>> kitchen challenged, it's a 10 minute prep there.
>
>And why is that a bad thing? If it tastes good, why not?
>Not all good meals come from scratch.
>They even sell some pretty decent frozen meals now.
>Heat and serve.

Yeah, thought so

On Thu, 10 Mar 2016 12:50:12 -0800 (PST), John Kuthe
> wrote:

>Bryan is just feeding his Narcissistic Personality Disorder. Bryan always feels HIS food choices are the best of the best, and everyone should follow his lead on them, and if not, he berates you >in very childish ways. Classic Narcissism!

Sounds just like you, really.

Jeßus > wrote:
> On Thu, 10 Mar 2016 12:50:12 -0800 (PST), John Kuthe
> > wrote:
>
>> Bryan is just feeding his Narcissistic Personality Disorder. Bryan
>> always feels HIS food choices are the best of the best, and everyone
>> should follow his lead on them, and if not, he berates you >in very
>> childish ways. Classic Narcissism!
>
> Sounds just like you, really.
>

Word.

--
jinx the minx

On Thu, 10 Mar 2016 18:04:24 -0800 (PST), John Kuthe
> wrote:

> On Thursday, March 10, 2016 at 6:45:23 PM UTC-6, Julie Bove wrote:
> > "Gary" > wrote in message ...
> > > cshenk wrote:
> > >>
> > >> MisterDiddyWahDiddy wrote in rec.food.cooking:
> > >>
> > >> > http://www.ro-tel.com/recipes-King-R...cken-3541.html
> > >> >
> > >> > Dog vomit.
> > >> >
> > >> > --Bryan
> > >>
> > >> Actually the bad thing is it takes a person 20 minutes to prep that?
> > >> What, 5 minutes to open each can or something? Being generous to the
> > >> kitchen challenged, it's a 10 minute prep there.
> > >
> > > And why is that a bad thing? If it tastes good, why not?
> > > Not all good meals come from scratch.
> > > They even sell some pretty decent frozen meals now.
> > > Heat and serve.
> >
> > Not IMO. Not if you look at the ingredients.
>
> You are correct. There are two whole CANS of concentrated "cream of" Campbell's salt BOMBS!! Yuck!!
>
> John Kuthe...

Have you no ability to look at a recipe and go freehand? Seems like
Bryan is just as unimaginative too.

--

sf

sf wrote in rec.food.cooking:

> On Thu, 10 Mar 2016 18:04:24 -0800 (PST), John Kuthe
> > wrote:
>
> > On Thursday, March 10, 2016 at 6:45:23 PM UTC-6, Julie Bove wrote:
> > > "Gary" > wrote in message
> > > ...
> > > > cshenk wrote:
> > > > >
> > > >> MisterDiddyWahDiddy wrote in rec.food.cooking:
> > > > >
> > > >> > http://www.ro-tel.com/recipes-King-R...cken-3541.html
> > > >> >
> > > >> > Dog vomit.
> > > >> >
> > > >> > --Bryan
> > > > >
> > > >> Actually the bad thing is it takes a person 20 minutes to prep
> > > that? >> What, 5 minutes to open each can or something? Being
> > > generous to the >> kitchen challenged, it's a 10 minute prep
> > > there.
> > > >
> > > > And why is that a bad thing? If it tastes good, why not?
> > > > Not all good meals come from scratch.
> > > > They even sell some pretty decent frozen meals now.
> > > > Heat and serve.
> > >
> > > Not IMO. Not if you look at the ingredients.
> >
> > You are correct. There are two whole CANS of concentrated "cream
> > of" Campbell's salt BOMBS!! Yuck!!
> >
> > John Kuthe...
>
> Have you no ability to look at a recipe and go freehand? Seems like
> Bryan is just as unimaginative too.

It can be a little frustrating sometimes here in the group but we all
have different abilities.

Charlotte is making a curry dish. The only thing she asked was me to
help peel the carrots while she made the 6 cups brown gravy and curry
spices up, plus 6 cups rice in the rice maker. Charlotte is not as
advanced as some here, and more advanced than many others here.

--

Janet B wrote in rec.food.cooking:

> On Thu, 10 Mar 2016 12:10:47 -0600, "cshenk" > wrote:
>
> > MisterDiddyWahDiddy wrote in rec.food.cooking:
> >
> >> http://www.ro-tel.com/recipes-King-R...cken-3541.html
> >>
> >> Dog vomit.
> >>
> >> --Bryan
> >
> > Actually the bad thing is it takes a person 20 minutes to prep that?
> > What, 5 minutes to open each can or something? Being generous to the
> > kitchen challenged, it's a 10 minute prep there.
>
> I'll bow to your experience with opening cans.
> Janet US

I do not think there is anyone here who takes 5 minutes to open a can
and it's the only way to explain that the prep in that recipe takes 20
minutes.



--

cshenk > wrote:
> Janet B wrote in rec.food.cooking:
>
>> On Thu, 10 Mar 2016 12:10:47 -0600, "cshenk" > wrote:
>>
>>> MisterDiddyWahDiddy wrote in rec.food.cooking:
>>>
>>>> http://www.ro-tel.com/recipes-King-R...cken-3541.html
>>>>
>>>> Dog vomit.
>>>>
>>>> --Bryan
>>>
>>> Actually the bad thing is it takes a person 20 minutes to prep that?
>>> What, 5 minutes to open each can or something? Being generous to the
>>> kitchen challenged, it's a 10 minute prep there.
>>
>> I'll bow to your experience with opening cans.
>> Janet US
>
> I do not think there is anyone here who takes 5 minutes to open a can
> and it's the only way to explain that the prep in that recipe takes 20
> minutes.
>
>
>

There was also an onion and bell pepper to chop and sauté.

--
jinx the minx

On Thursday, March 10, 2016 at 8:04:30 PM UTC-6, John Kuthe wrote:
> On Thursday, March 10, 2016 at 6:45:23 PM UTC-6, Julie Bove wrote:
> > "Gary" > wrote in message ...
> > > cshenk wrote:
> > >>
> > >> MisterDiddyWahDiddy wrote in rec.food.cooking:
> > >>
> > >> > http://www.ro-tel.com/recipes-King-R...cken-3541.html
> > >> >
> > >> > Dog vomit.
> > >> >
> > >> > --Bryan
> > >>
> > >> Actually the bad thing is it takes a person 20 minutes to prep that?
> > >> What, 5 minutes to open each can or something? Being generous to the
> > >> kitchen challenged, it's a 10 minute prep there.
> > >
> > > And why is that a bad thing? If it tastes good, why not?
> > > Not all good meals come from scratch.
> > > They even sell some pretty decent frozen meals now.
> > > Heat and serve.
> >
> > Not IMO. Not if you look at the ingredients.
>
> You are correct. There are two whole CANS of concentrated "cream of" Campbell's salt BOMBS!! Yuck!!
>
John is berating others' food choices, and he's doing so
EMPHATICALLY!!!!!!!!!!!!! Notice the capital letters and the
exclamation marks.
>
> John Kuthe...

--Bryan

jinx the minx wrote in rec.food.cooking:

> cshenk > wrote:
> > Janet B wrote in rec.food.cooking:
> >
> >> On Thu, 10 Mar 2016 12:10:47 -0600, "cshenk" >
> wrote: >>
> >>> MisterDiddyWahDiddy wrote in rec.food.cooking:
> >>>
> >>>> http://www.ro-tel.com/recipes-King-R...cken-3541.html
> >>>>
> >>>> Dog vomit.
> >>>>
> >>>> --Bryan
> >>>
> >>> Actually the bad thing is it takes a person 20 minutes to prep
> that? >>> What, 5 minutes to open each can or something? Being
> generous to the >>> kitchen challenged, it's a 10 minute prep there.
> >>
> >> I'll bow to your experience with opening cans.
> >> Janet US
> >
> > I do not think there is anyone here who takes 5 minutes to open a
> > can and it's the only way to explain that the prep in that recipe
> > takes 20 minutes.
> >
> >
> >
>
> There was also an onion and bell pepper to chop and sauté.

The only part that took any time at all and they would have been 5 mins
total for both.

--

"jinx the minx" > wrote in message
...
> cshenk > wrote:
>> Janet B wrote in rec.food.cooking:
>>
>>> On Thu, 10 Mar 2016 12:10:47 -0600, "cshenk" > wrote:
>>>
>>>> MisterDiddyWahDiddy wrote in rec.food.cooking:
>>>>
>>>>> http://www.ro-tel.com/recipes-King-R...cken-3541.html
>>>>>
>>>>> Dog vomit.
>>>>>
>>>>> --Bryan
>>>>
>>>> Actually the bad thing is it takes a person 20 minutes to prep that?
>>>> What, 5 minutes to open each can or something? Being generous to the
>>>> kitchen challenged, it's a 10 minute prep there.
>>>
>>> I'll bow to your experience with opening cans.
>>> Janet US
>>
>> I do not think there is anyone here who takes 5 minutes to open a can
>> and it's the only way to explain that the prep in that recipe takes 20
>> minutes.
>>
>>
>>
>
> There was also an onion and bell pepper to chop and sauté.

Sometimes onions can take a little while. I had one with a really hard skin
on it last night. But normally they are quick to fix and peppers certainly
are if you do it right. My parents always cut around the top, carefully
extracted the seeds and pith and then slices into rings. If they needed
chopped, then they chopped the rings. My dad was horrified at how I did it.

I remember seeing this technique on the How To Boil Water show. Just wash,
then run your knife carefully down the sides making long chunks. You'll
almost always avoid the seeds this way and if you are good at it you can
avoid the pith as well. I have also seen a way to make do similar to where
the whole bulk of the pepper comes off in one piece.

After I was done, my dad then told me that I had wasted the bottom of it. I
just looked at him and chopped the bottom. Then he tried to say something
about the top but I chopped it as well. He then looked dejected and walked
off. I suspect that both parents learned the ring technique from watching
their parents or grandparents who always put out fancy relish plates. They
would have wanted the rings for that. They just never considered that there
was another way to cut them.

It's one thing if you need whole peppers or you want the ring shape. But if
you don't? Why go through all that?

On Fri, 11 Mar 2016 17:36:05 -0600, "cshenk" > wrote:

> sf wrote in rec.food.cooking:
>
> >
> > Have you no ability to look at a recipe and go freehand? Seems like
> > Bryan is just as unimaginative too.
>
> It can be a little frustrating sometimes here in the group but we all
> have different abilities.
>
> Charlotte is making a curry dish. The only thing she asked was me to
> help peel the carrots while she made the 6 cups brown gravy and curry
> spices up, plus 6 cups rice in the rice maker. Charlotte is not as
> advanced as some here, and more advanced than many others here.

I would say so. Have you introduced her to Kheema? Very simple and
not saucy. Lots of variations for the green part, I used green beans.
http://www.bbcgoodfood.com/recipes/1...urry-and-raita
<http://littleninjachef.com/2012/01/26/little-indian-dinner/little-indian-dinner-a-nice-keema-ground-beef-curry-with-a-mix-of-collard-mustard-and-kale-greens-yoghurt-and-quite-secretly-avocado-co-starring-a-lovely-cucumber-raita-and-brown-rice/>

This was a great episode. The ground meat is lamb.
http://www.cookingchanneltv.com/show...f-friends.html

I just saw a Chinese version of it today (ground meat and green beans,
I'd use long beans) that looks interesting enough to try sometime. I
used to make something similar, but with strips of meat - not ground.
http://www.buzzfeed.com/emilyhorng/c...ans#.lipdJY8z2



--

sf

On Friday, March 11, 2016 at 7:06:41 PM UTC-6, MisterDiddyWahDiddy wrote:
> On Thursday, March 10, 2016 at 8:04:30 PM UTC-6, John Kuthe wrote:
> > On Thursday, March 10, 2016 at 6:45:23 PM UTC-6, Julie Bove wrote:
> > > "Gary" > wrote in message ...
> > > > cshenk wrote:
> > > >>
> > > >> MisterDiddyWahDiddy wrote in rec.food.cooking:
> > > >>
> > > >> > http://www.ro-tel.com/recipes-King-R...cken-3541.html
> > > >> >
> > > >> > Dog vomit.
> > > >> >
> > > >> > --Bryan
> > > >>
> > > >> Actually the bad thing is it takes a person 20 minutes to prep that?
> > > >> What, 5 minutes to open each can or something? Being generous to the
> > > >> kitchen challenged, it's a 10 minute prep there.
> > > >
> > > > And why is that a bad thing? If it tastes good, why not?
> > > > Not all good meals come from scratch.
> > > > They even sell some pretty decent frozen meals now.
> > > > Heat and serve.
> > >
> > > Not IMO. Not if you look at the ingredients.
> >
> > You are correct. There are two whole CANS of concentrated "cream of" Campbell's salt BOMBS!! Yuck!!
> >
> John is berating others' food choices, and he's doing so
> EMPHATICALLY!!!!!!!!!!!!! Notice the capital letters and the
> exclamation marks.
> >
> > John Kuthe...
>
> --Bryan

I'm actually stressing the incredibly high salt content of Campbell's soup. I''ll bet between those two cans is 2KG of SALT! Close to it anyway.

John Kuthe...

"John Kuthe" > wrote in message
...
> On Friday, March 11, 2016 at 7:06:41 PM UTC-6, MisterDiddyWahDiddy wrote:
>> On Thursday, March 10, 2016 at 8:04:30 PM UTC-6, John Kuthe wrote:
>> > On Thursday, March 10, 2016 at 6:45:23 PM UTC-6, Julie Bove wrote:
>> > > "Gary" > wrote in message
>> > > ...
>> > > > cshenk wrote:
>> > > >>
>> > > >> MisterDiddyWahDiddy wrote in rec.food.cooking:
>> > > >>
>> > > >> > http://www.ro-tel.com/recipes-King-R...cken-3541.html
>> > > >> >
>> > > >> > Dog vomit.
>> > > >> >
>> > > >> > --Bryan
>> > > >>
>> > > >> Actually the bad thing is it takes a person 20 minutes to prep
>> > > >> that?
>> > > >> What, 5 minutes to open each can or something? Being generous to
>> > > >> the
>> > > >> kitchen challenged, it's a 10 minute prep there.
>> > > >
>> > > > And why is that a bad thing? If it tastes good, why not?
>> > > > Not all good meals come from scratch.
>> > > > They even sell some pretty decent frozen meals now.
>> > > > Heat and serve.
>> > >
>> > > Not IMO. Not if you look at the ingredients.
>> >
>> > You are correct. There are two whole CANS of concentrated "cream of"
>> > Campbell's salt BOMBS!! Yuck!!
>> >
>> John is berating others' food choices, and he's doing so
>> EMPHATICALLY!!!!!!!!!!!!! Notice the capital letters and the
>> exclamation marks.
>> >
>> > John Kuthe...
>>
>> --Bryan
>
> I'm actually stressing the incredibly high salt content of Campbell's
> soup. I''ll bet between those two cans is 2KG of SALT! Close to it anyway.
>
> John Kuthe...

But most people don't have a problem with sodium and they do make a low
sodium soup.

On Fri, 11 Mar 2016 17:37:55 -0600, "cshenk" > wrote:

> Janet B wrote in rec.food.cooking:
>
> > On Thu, 10 Mar 2016 12:10:47 -0600, "cshenk" > wrote:
> >
> > > MisterDiddyWahDiddy wrote in rec.food.cooking:
> > >
> > >> http://www.ro-tel.com/recipes-King-R...cken-3541.html
> > >>
> > >> Dog vomit.
> > >>
> > >> --Bryan
> > >
> > > Actually the bad thing is it takes a person 20 minutes to prep that?
> > > What, 5 minutes to open each can or something? Being generous to the
> > > kitchen challenged, it's a 10 minute prep there.
> >
> > I'll bow to your experience with opening cans.
> > Janet US
>
> I do not think there is anyone here who takes 5 minutes to open a can
> and it's the only way to explain that the prep in that recipe takes 20
> minutes.

You have to assemble the ingredients to prep, melt the butter, tear
the tortillas up, chop the peppers, chop the onion, chop the chicken
(which I'd shred) and shred the cheese. It takes time. Usually they
under estimate it, but I think it's fairly accurate if you follow what
the recipe suggests.

--

sf

On Sat, 12 Mar 2016 00:19:12 -0800, sf > wrote:

>On Fri, 11 Mar 2016 17:37:55 -0600, "cshenk" > wrote:
>
>> Janet B wrote in rec.food.cooking:
>>
>> > On Thu, 10 Mar 2016 12:10:47 -0600, "cshenk" > wrote:
>> >
>> > > MisterDiddyWahDiddy wrote in rec.food.cooking:
>> > >
>> > >> http://www.ro-tel.com/recipes-King-R...cken-3541.html
>> > >>
>> > >> Dog vomit.
>> > >>
>> > >> --Bryan
>> > >
>> > > Actually the bad thing is it takes a person 20 minutes to prep that?
>> > > What, 5 minutes to open each can or something? Being generous to the
>> > > kitchen challenged, it's a 10 minute prep there.
>> >
>> > I'll bow to your experience with opening cans.
>> > Janet US
>>
>> I do not think there is anyone here who takes 5 minutes to open a can
>> and it's the only way to explain that the prep in that recipe takes 20
>> minutes.
>
>You have to assemble the ingredients to prep, melt the butter, tear
>the tortillas up, chop the peppers, chop the onion, chop the chicken
>(which I'd shred) and shred the cheese. It takes time. Usually they
>under estimate it, but I think it's fairly accurate if you follow what
>the recipe suggests.

agreed. Prep times on recipes really mean nothing more than a
guesstimate of your time commitment. I don't prepare dinner like I'm
a contestant on a game show.
Janet US

On Saturday, March 12, 2016 at 2:18:07 AM UTC-6, Julie Bove wrote:
> "John Kuthe" > wrote in message
> ...
> > On Friday, March 11, 2016 at 7:06:41 PM UTC-6, MisterDiddyWahDiddy wrote:
> >> On Thursday, March 10, 2016 at 8:04:30 PM UTC-6, John Kuthe wrote:
> >> > On Thursday, March 10, 2016 at 6:45:23 PM UTC-6, Julie Bove wrote:
> >> > > "Gary" > wrote in message
> >> > > ...
> >> > > > cshenk wrote:
> >> > > >>
> >> > > >> MisterDiddyWahDiddy wrote in rec.food.cooking:
> >> > > >>
> >> > > >> > http://www.ro-tel.com/recipes-King-R...cken-3541.html
> >> > > >> >
> >> > > >> > Dog vomit.
> >> > > >> >
> >> > > >> > --Bryan
> >> > > >>
> >> > > >> Actually the bad thing is it takes a person 20 minutes to prep
> >> > > >> that?
> >> > > >> What, 5 minutes to open each can or something? Being generous to
> >> > > >> the
> >> > > >> kitchen challenged, it's a 10 minute prep there.
> >> > > >
> >> > > > And why is that a bad thing? If it tastes good, why not?
> >> > > > Not all good meals come from scratch.
> >> > > > They even sell some pretty decent frozen meals now.
> >> > > > Heat and serve.
> >> > >
> >> > > Not IMO. Not if you look at the ingredients.
> >> >
> >> > You are correct. There are two whole CANS of concentrated "cream of"
> >> > Campbell's salt BOMBS!! Yuck!!
> >> >
> >> John is berating others' food choices, and he's doing so
> >> EMPHATICALLY!!!!!!!!!!!!! Notice the capital letters and the
> >> exclamation marks.
> >> >
> >> > John Kuthe...
> >>
> >> --Bryan
> >
> > I'm actually stressing the incredibly high salt content of Campbell's
> > soup. I''ll bet between those two cans is 2KG of SALT! Close to it anyway.
> >
> > John Kuthe...
>
> But most people don't have a problem with sodium and they do make a low
> sodium soup.

Which is still loaded with salt! Most all processed foods are. Restaurant foods too! Salt is very cheap and makes people go "YUM!", much like sugar!

John Kuthe...

John Kuthe wrote:
>
> Which is still loaded with salt! Most all processed foods are. Restaurant foods too! Salt is very cheap and makes people go "YUM!", much like sugar!

And speaking of salt, I'm about out so I bought a canister of salt
today. Just regular old container of salt.

The Morton was 89 cents for 28oz.
I bought the same exact thing labeled "Essential Everyday" for 49
cents.

Janet B > wrote:
> On Sat, 12 Mar 2016 00:19:12 -0800, sf > wrote:
>
>> On Fri, 11 Mar 2016 17:37:55 -0600, "cshenk" > wrote:
>>
>>> Janet B wrote in rec.food.cooking:
>>>
>>>> On Thu, 10 Mar 2016 12:10:47 -0600, "cshenk" > wrote:
>>>>
>>>>> MisterDiddyWahDiddy wrote in rec.food.cooking:
>>>>>
>>>>>> http://www.ro-tel.com/recipes-King-R...cken-3541.html
>>>>>>
>>>>>> Dog vomit.
>>>>>>
>>>>>> --Bryan
>>>>>
>>>>> Actually the bad thing is it takes a person 20 minutes to prep that?
>>>>> What, 5 minutes to open each can or something? Being generous to the
>>>>> kitchen challenged, it's a 10 minute prep there.
>>>>
>>>> I'll bow to your experience with opening cans.
>>>> Janet US
>>>
>>> I do not think there is anyone here who takes 5 minutes to open a can
>>> and it's the only way to explain that the prep in that recipe takes 20
>>> minutes.
>>
>> You have to assemble the ingredients to prep, melt the butter, tear
>> the tortillas up, chop the peppers, chop the onion, chop the chicken
>> (which I'd shred) and shred the cheese. It takes time. Usually they
>> under estimate it, but I think it's fairly accurate if you follow what
>> the recipe suggests.
>
> agreed. Prep times on recipes really mean nothing more than a
> guesstimate of your time commitment. I don't prepare dinner like I'm
> a contestant on a game show.
> Janet US
>

For me, that's half the fun of cooking. I enjoy the prep work, I don't
rush through it half-assed.

--
jinx the minx

sf wrote in rec.food.cooking:

> On Fri, 11 Mar 2016 17:36:05 -0600, "cshenk" > wrote:
>
> > sf wrote in rec.food.cooking:
> >
> > >
> > > Have you no ability to look at a recipe and go freehand? Seems
> > > like Bryan is just as unimaginative too.
> >
> > It can be a little frustrating sometimes here in the group but we
> > all have different abilities.
> >
> > Charlotte is making a curry dish. The only thing she asked was me
> > to help peel the carrots while she made the 6 cups brown gravy and
> > curry spices up, plus 6 cups rice in the rice maker. Charlotte is
> > not as advanced as some here, and more advanced than many others
> > here.
>
> I would say so. Have you introduced her to Kheema? Very simple and
> not saucy. Lots of variations for the green part, I used green beans.
> http://www.bbcgoodfood.com/recipes/1...urry-and-raita
> <http://littleninjachef.com/2012/01/2...ner/little-ind
> ian-dinner-a-nice-keema-ground-beef-curry-with-a-mix-of-collard-mustar
> d-and-kale-greens-yoghurt-and-quite-secretly-avocado-co-starring-a-lov
> ely-cucumber-raita-and-brown-rice/>
>
> This was a great episode. The ground meat is lamb.
> http://www.cookingchanneltv.com/show...violi/100/meen
> a-and-mona-three-generations-of-friends.html
>
> I just saw a Chinese version of it today (ground meat and green beans,
> I'd use long beans) that looks interesting enough to try sometime. I
> used to make something similar, but with strips of meat - not ground.
> http://www.buzzfeed.com/emilyhorng/c...ans#.lipdJY8z2
>
>

OOOOH!!

http://www.bbcgoodfood.com/recipes/c...h-yellow-curry

I think that sounds right up our alley! We like a saucy curry.

--

Julie Bove wrote in rec.food.cooking:

>
> "jinx the minx" > wrote in message
> -septem
> ber.org... >cshenk > wrote:
> > > Janet B wrote in rec.food.cooking:
> > >
> >>>On Thu, 10 Mar 2016 12:10:47 -0600, "cshenk" >
> wrote:
> > > >
> > > > > MisterDiddyWahDiddy wrote in rec.food.cooking:
> > > > >
> > > > > > http://www.ro-tel.com/recipes-King-R...cken-3541.html
> > > > > >
> > > > > > Dog vomit.
> > > > > >
> > > > > > --Bryan
> > > > >
> > > > > Actually the bad thing is it takes a person 20 minutes to
> > > > > prep that? What, 5 minutes to open each can or something?
> > > > > Being generous to the kitchen challenged, it's a 10 minute
> > > > > prep there.
> > > >
> > > > I'll bow to your experience with opening cans.
> > > > Janet US
> > >
> > > I do not think there is anyone here who takes 5 minutes to open a
> > > can and it's the only way to explain that the prep in that recipe
> > > takes 20 minutes.
> > >
> > >
> > >
> >
> > There was also an onion and bell pepper to chop and sauté.
>
> Sometimes onions can take a little while. I had one with a really
> hard skin on it last night. But normally they are quick to fix and
> peppers certainly are if you do it right. My parents always cut
> around the top, carefully extracted the seeds and pith and then
> slices into rings. If they needed chopped, then they chopped the
> rings. My dad was horrified at how I did it.
>
> I remember seeing this technique on the How To Boil Water show. Just
> wash, then run your knife carefully down the sides making long
> chunks. You'll almost always avoid the seeds this way and if you are
> good at it you can avoid the pith as well. I have also seen a way to
> make do similar to where the whole bulk of the pepper comes off in
> one piece.
>
> After I was done, my dad then told me that I had wasted the bottom of
> it. I just looked at him and chopped the bottom. Then he tried to
> say something about the top but I chopped it as well. He then looked
> dejected and walked off. I suspect that both parents learned the
> ring technique from watching their parents or grandparents who always
> put out fancy relish plates. They would have wanted the rings for
> that. They just never considered that there was another way to cut
> them.
>
> It's one thing if you need whole peppers or you want the ring shape.
> But if you don't? Why go through all that?

Grin, cutting aside, I can do a bell pepper or an onion in 1 minute
easy and I'm no fancy show chef with a cleaver. I suppose one could be
very slow tearing up 6 tortillas?

Anyways, I dont have a probem with the recipe itself though a bit off
my normal, just the 20 minutes pre time. Nope.

--

Gary wrote in rec.food.cooking:

> John Kuthe wrote:
> >
> > Which is still loaded with salt! Most all processed foods are.
> > Restaurant foods too! Salt is very cheap and makes people go
> > "YUM!", much like sugar!
>
> And speaking of salt, I'm about out so I bought a canister of salt
> today. Just regular old container of salt.
>
> The Morton was 89 cents for 28oz.
> I bought the same exact thing labeled "Essential Everyday" for 49
> cents.

Yup. Oh, and Kroger and Food lion both have a pretty decent store
brand Tomato soup.

--

On Sat, 12 Mar 2016 11:19:45 -0600, jinx the minx
> wrote:

>Janet B > wrote:
>> On Sat, 12 Mar 2016 00:19:12 -0800, sf > wrote:
>>

snip
>>
>> agreed. Prep times on recipes really mean nothing more than a
>> guesstimate of your time commitment. I don't prepare dinner like I'm
>> a contestant on a game show.
>> Janet US
>>
>
>For me, that's half the fun of cooking. I enjoy the prep work, I don't
>rush through it half-assed.

exactly. I enjoy that part too.
Janet US

"John Kuthe" > wrote in message
...
> On Saturday, March 12, 2016 at 2:18:07 AM UTC-6, Julie Bove wrote:
>> "John Kuthe" > wrote in message
>> ...
>> > On Friday, March 11, 2016 at 7:06:41 PM UTC-6, MisterDiddyWahDiddy
>> > wrote:
>> >> On Thursday, March 10, 2016 at 8:04:30 PM UTC-6, John Kuthe wrote:
>> >> > On Thursday, March 10, 2016 at 6:45:23 PM UTC-6, Julie Bove wrote:
>> >> > > "Gary" > wrote in message
>> >> > > ...
>> >> > > > cshenk wrote:
>> >> > > >>
>> >> > > >> MisterDiddyWahDiddy wrote in rec.food.cooking:
>> >> > > >>
>> >> > > >> > http://www.ro-tel.com/recipes-King-R...cken-3541.html
>> >> > > >> >
>> >> > > >> > Dog vomit.
>> >> > > >> >
>> >> > > >> > --Bryan
>> >> > > >>
>> >> > > >> Actually the bad thing is it takes a person 20 minutes to prep
>> >> > > >> that?
>> >> > > >> What, 5 minutes to open each can or something? Being generous
>> >> > > >> to
>> >> > > >> the
>> >> > > >> kitchen challenged, it's a 10 minute prep there.
>> >> > > >
>> >> > > > And why is that a bad thing? If it tastes good, why not?
>> >> > > > Not all good meals come from scratch.
>> >> > > > They even sell some pretty decent frozen meals now.
>> >> > > > Heat and serve.
>> >> > >
>> >> > > Not IMO. Not if you look at the ingredients.
>> >> >
>> >> > You are correct. There are two whole CANS of concentrated "cream of"
>> >> > Campbell's salt BOMBS!! Yuck!!
>> >> >
>> >> John is berating others' food choices, and he's doing so
>> >> EMPHATICALLY!!!!!!!!!!!!! Notice the capital letters and the
>> >> exclamation marks.
>> >> >
>> >> > John Kuthe...
>> >>
>> >> --Bryan
>> >
>> > I'm actually stressing the incredibly high salt content of Campbell's
>> > soup. I''ll bet between those two cans is 2KG of SALT! Close to it
>> > anyway.
>> >
>> > John Kuthe...
>>
>> But most people don't have a problem with sodium and they do make a low
>> sodium soup.
>
> Which is still loaded with salt! Most all processed foods are. Restaurant
> foods too! Salt is very cheap and makes people go "YUM!", much like sugar!

So? Salt is only a problem if one is salt sensitive and that's not many of
us.

On Sat, 12 Mar 2016 12:11:59 -0800, "Julie Bove"
> wrote:


>"John Kuthe" > wrote in message
...
>>>
>>
>> Which is still loaded with salt! Most all processed foods are. Restaurant
>> foods too! Salt is very cheap and makes people go "YUM!", much like sugar!
>
>So? Salt is only a problem if one is salt sensitive and that's not many of
>us.

Remember you said that when you next invent yet another food allergy
for yourself.

On Saturday, March 12, 2016 at 2:12:09 PM UTC-6, Julie Bove wrote:
> "John Kuthe" > wrote in message
> ...
> > On Saturday, March 12, 2016 at 2:18:07 AM UTC-6, Julie Bove wrote:
> >> "John Kuthe" > wrote in message
> >> ...
> >> > On Friday, March 11, 2016 at 7:06:41 PM UTC-6, MisterDiddyWahDiddy
> >> > wrote:
> >> >> On Thursday, March 10, 2016 at 8:04:30 PM UTC-6, John Kuthe wrote:
> >> >> > On Thursday, March 10, 2016 at 6:45:23 PM UTC-6, Julie Bove wrote:
> >> >> > > "Gary" > wrote in message
> >> >> > > ...
> >> >> > > > cshenk wrote:
> >> >> > > >>
> >> >> > > >> MisterDiddyWahDiddy wrote in rec.food.cooking:
> >> >> > > >>
> >> >> > > >> > http://www.ro-tel.com/recipes-King-R...cken-3541.html
> >> >> > > >> >
> >> >> > > >> > Dog vomit.
> >> >> > > >> >
> >> >> > > >> > --Bryan
> >> >> > > >>
> >> >> > > >> Actually the bad thing is it takes a person 20 minutes to prep
> >> >> > > >> that?
> >> >> > > >> What, 5 minutes to open each can or something? Being generous
> >> >> > > >> to
> >> >> > > >> the
> >> >> > > >> kitchen challenged, it's a 10 minute prep there.
> >> >> > > >
> >> >> > > > And why is that a bad thing? If it tastes good, why not?
> >> >> > > > Not all good meals come from scratch.
> >> >> > > > They even sell some pretty decent frozen meals now.
> >> >> > > > Heat and serve.
> >> >> > >
> >> >> > > Not IMO. Not if you look at the ingredients.
> >> >> >
> >> >> > You are correct. There are two whole CANS of concentrated "cream of"
> >> >> > Campbell's salt BOMBS!! Yuck!!
> >> >> >
> >> >> John is berating others' food choices, and he's doing so
> >> >> EMPHATICALLY!!!!!!!!!!!!! Notice the capital letters and the
> >> >> exclamation marks.
> >> >> >
> >> >> > John Kuthe...
> >> >>
> >> >> --Bryan
> >> >
> >> > I'm actually stressing the incredibly high salt content of Campbell's
> >> > soup. I''ll bet between those two cans is 2KG of SALT! Close to it
> >> > anyway.
> >> >
> >> > John Kuthe...
> >>
> >> But most people don't have a problem with sodium and they do make a low
> >> sodium soup.
> >
> > Which is still loaded with salt! Most all processed foods are. Restaurant
> > foods too! Salt is very cheap and makes people go "YUM!", much like sugar!
>
> So? Salt is only a problem if one is salt sensitive and that's not many of
> us.

We are ALL salt sensitive, DUH!! One of the three main electolytes in our bodies and bloodstream! Normally an excess of dietary salt causes one to be very thirsty for water, which is how our bodies flush out the excess salt/sodium. Of course an excess of salt also plays a large role in high blood pressure and a host of other maladies.

John Kuthe...

On Thursday, March 10, 2016 at 10:21:48 AM UTC-6, MisterDiddyWahDiddy wrote:
> http://www.ro-tel.com/recipes-King-R...cken-3541.html
>
> Dog vomit.
>
> --Bryan

OK I am a trashy cook. I make this every once in awhile and it is good. Give it a try.

On 3/12/2016 10:59 AM, rosie wrote:
> On Thursday, March 10, 2016 at 10:21:48 AM UTC-6, MisterDiddyWahDiddy wrote:
>> http://www.ro-tel.com/recipes-King-R...cken-3541.html
>>
>> Dog vomit.
>>
>> --Bryan
>
> OK I am a trashy cook. I make this every once in awhile and it is good. Give it a try.
>

I don't think you're a trashy cook. Anybody that says that about people
that cook for the ones they love is a trashy human.

I wouldn't make the dish myself but I'd certainly try it. The foods
typically prepared by Americans in the 60's and 70's fascinate me. We
never got into that kind of cooking on this rock in the middle of
nowhere. One of these days, I'd like to have a dinner party with 60's
American foods. My son can make the green bean casserole.

>Julie Bove wrote in rec.food.cooking:

>> Sometimes onions can take a little while. I had one with a really
>> hard skin on it last night.

Julie, you need a sharper knife.

Doris

rosie wrote in rec.food.cooking:

> On Thursday, March 10, 2016 at 10:21:48 AM UTC-6, MisterDiddyWahDiddy
> wrote:
> > http://www.ro-tel.com/recipes-King-R...cken-3541.html
> >
> > Dog vomit.
> >
> > --Bryan
>
> OK I am a trashy cook. I make this every once in awhile and it is
> good. Give it a try.

I dont have a problem with it overall. I'd adapt it a bit though to my
own tastes which would omit the tortillas and serve on a bed or rice.
Probably add a can of black olives. I'd be making 1/2 the recipe most
likely and more apt to use a boneless dark meat like thighs.

I'd use the rest of the ro-tel can for something else.

Carol

--