On 4/10/2016 10:28 AM, Roy wrote:
> On Sunday, April 10, 2016 at 10:03:51 AM UTC-6, Sqwertz wrote:
>> On 4/9/2016 7:43 PM, Roy wrote:
>>
>>>> I learned not to buy meat from Albertsons unless it is some specific brand
>>>> like their grass fed beef. Their meat is bad.
>>>>>
>>>
>>> Not enough detail Julie...not good to make blanket statements about retailers. I'll bet that retailers HATED to see you enter their premises.
>>>
>>> I used to manage retail grocery stores...some customers are really miserable *******s...better off without them.
>>> ====
>>>
>>
>> There's that sunny "customer is always right" attitude.
>>
>> No wonder you "used to" manage...
>
> I retired at the age of 52 you asshole.

Temper, temper, Mr. Meatcutter guy...

> I am richer than you by far no doubt.

But I am more charitable than you.


> Of course I don't do drugs for a living either.

How does that work anyway?

> Have you done any "community service" for a while?
> =====

Always!

Janet B wrote in rec.food.cooking:

> On Sun, 10 Apr 2016 11:15:39 -0500, "cshenk" > wrote:
>
> > Julie Bove wrote in rec.food.cooking:
> >
> >>
> >> "Janet B" > wrote in message
> >> ... >On Sat, 09 Apr
> >> 2016 22:30:52 -0700, sf > wrote:
> >> >
> >> > > On Sat, 09 Apr 2016 16:34:38 -0600, Janet B
> > >> > > wrote:
> >> > >
> >> > > > that looks scrumptious! I'm going to do that for tomorrow.
> >> > > > For today, I already did slice the breast into quarter inch
> >> > > > slices and lightly browned them in a pan with a lot of fresh
> >> > > > garlic and diced onion, some salt and cumin. Very tasty.
> From >> > > > here I haven't decided whether burrito, taco or
> enchilada. >> > > > Janet US
> >> > >
> >> > > There's always chicken fajita - but you need bell pepper and
> >> > > onions.
> >> >
> >> > I always have bell pepper and onions. I had just forgotten about
> >> > fajitas. Now that you have put it in my mind I am going to go
> and >> > get more or those chicken breasts. We haven't had fajitas
> in a >> > long time. I have a nice cast iron pan that came with the
> grill. >> > For fajitas I toss the peppers and onions in there and
> they get >> > really nice caramelized edges.
> >> > It's really funny the way you can just totally forget about some
> of >> > the foods you used to make.
> >> > Thanks
> >> > Janet US
> >>
> >> At what age do you start forgetting?
> >
> > A serious side topic if you do not mind and not related to Janet's
> > post.
> >
> > Alzheimers (or related dementia issues) generally starts about age
> > 65. With people living longer now due to better medical care
> > overall so more reach that age, it's becoming more of a problem.
> > It's nothing new though. People describe a person in their 70's
> > and 80's as 'still sharp as a tack' in relation to this. Pretty
> > common to see. But that is different is we know by then many are
> > not. In fact, 1 in 5 of us will have some level of it before we
> > leave this mortal coil.
> >
> > One of the USA issues is they keep moving social security age
> > upwards. I get it on the financials, but they are now pushing the
> > envelope where folks who are in that phase of their life, and
> > affected by it, are expected to work full time but no longer can.
> >
> >
> You do realize that my comment had nothing to do with a failing brain?
> But it seems one must be precise . I meant how often we get into a
> rut with what we prepare and other items fall to the wayside and slip
> out of the household menu. Julie's was a snide comment. I'm
> surprised that you wish to add to it.
> Janet US

I said unrelated to your comment.

--

jmcquown wrote in rec.food.cooking:

> On 4/10/2016 12:23 PM, Janet B wrote:
> >On Sun, 10 Apr 2016 11:15:39 -0500, "cshenk" > wrote:
> >
> > > Julie Bove wrote in rec.food.cooking:
> > >
> > > >
> >>>"Janet B" > wrote in message
> > > > ... >On Sat, 09
> > > > Apr
> >>>2016 22:30:52 -0700, sf > wrote:
> > > > >
> > > > > > On Sat, 09 Apr 2016 16:34:38 -0600, Janet B
> > > > > > > wrote:
> > > > > >
> > > > > > > that looks scrumptious! I'm going to do that for
> > > > > > > tomorrow. For today, I already did slice the breast into
> > > > > > > quarter inch slices and lightly browned them in a pan
> > > > > > > with a lot of fresh garlic and diced onion, some salt and
> > > > > > > cumin. Very tasty. From here I haven't decided whether
> > > > > > > burrito, taco or enchilada. Janet US
> > > > > >
> > > > > > There's always chicken fajita - but you need bell pepper and
> > > > > > onions.
> > > > >
> > > > > I always have bell pepper and onions. I had just forgotten
> > > > > about fajitas. Now that you have put it in my mind I am
> > > > > going to go and get more or those chicken breasts. We
> > > > > haven't had fajitas in a long time. I have a nice cast iron
> > > > > pan that came with the grill. For fajitas I toss the peppers
> > > > > and onions in there and they get really nice caramelized
> > > > > edges. It's really funny the way you can just totally forget
> > > > > about some of the foods you used to make.
> > > > > Thanks
> > > > > Janet US
> > > >
> > > > At what age do you start forgetting?
> > >
> > > A serious side topic if you do not mind and not related to Janet's
> > > post.
> > >
> > > Alzheimers (or related dementia issues) generally starts about
> > > age 65.
> > >
> (snippage)
>
> > You do realize that my comment had nothing to do with a failing
> > brain? But it seems one must be precise . I meant how often we
> > get into a rut with what we prepare and other items fall to the
> > wayside and slip out of the household menu. Julie's was a snide
> > comment. I'm surprised that you wish to add to it.
> > Janet US
> >
> Exactly, Janet. Until recently I had "forgotten" creamed chicken
> served over biscuits. It had nothing to do with dementia. Just
> something I hadn't thought about cooking for a number of years.
>
> Jill

What part of 'not related to Janet's post' escaped you?



--

On 4/10/2016 11:49 AM, Roy wrote:

>>
>> I didn't eat the stuff and I didn't ask for specifics. My mom told me it
>> was bad. Someone else said they had a sale and the meat was really good. I
>> bought some. Both my husband and Angela said it was bad. Those were their
>> exact words. The person who had recommended the meat to me had taken some
>> to where my dad was living at the time. He complained that the meat was bad
>> as did the others that had been served the meat. Again, exact words. That
>> was good enough for me. I haven't bought it since.
>>
>> What I can say that it wasn't poorly packaged. Overpriced? Well, I guess
>> so, since it wasn't edible. I don't think it was spoiled. People just
>> didn't like it.
>
> Well, that settles it...if everyone uses the word "bad", we'll never know what caused the "bad" meat to be "bad". I would guess that it was just created to be "bad"...probably from bad cows and bad bulls, raised by "bad" ranchers.
> ====
>

I only eat beef from well behaved cows. Bad cows have tough meat after
having to write "I must not crap on the barn floor" a couple hundred
times.

On Sun, 10 Apr 2016 00:47:02 -0600, Janet B >
wrote:

> On Sat, 09 Apr 2016 22:30:52 -0700, sf > wrote:
>
> >On Sat, 09 Apr 2016 16:34:38 -0600, Janet B >
> >wrote:
> >
> >> that looks scrumptious! I'm going to do that for tomorrow.
> >> For today, I already did slice the breast into quarter inch slices and
> >> lightly browned them in a pan with a lot of fresh garlic and diced
> >> onion, some salt and cumin. Very tasty. From here I haven't decided
> >> whether burrito, taco or enchilada.
> >> Janet US
> >
> >There's always chicken fajita - but you need bell pepper and onions.
>
> I always have bell pepper and onions. I had just forgotten about
> fajitas. Now that you put it in my mind I am going to go and get
> more or those chicken breasts. We haven't had fajitas in a long time.
> I have a nice cast iron pan that came with the grill. For fajitas I
> toss the peppers and onions in there and they get really nice
> caramelized edges.
> It's really funny the way you can just totally forget about some of
> the foods you used to make.
> Thanks
> Janet US

I know how that goes! I've been taking pictures of what I make and
keep them in a Food Photos folder on my desktop. Getting much better
at doing it on a regular basis too. Later on, I got even smarter
about it and started including recipes or at least notes about what I
did. Now, when I'm looking for ideas or someone asks me how to make
this or that, I can either look at the list to see what appeals or do
a key word search on my computer and up pops something I made in the
past. For instance, I'd forgotten about the vegetarian japchae I'd
made until you replied to SW about his meatarian version.

FYI: I served it with Asian style pork ribs, which made a great
combination. Putting that on my phone's Google Keep note for meals I
want to make soon.

--

sf

On Sun, 10 Apr 2016 13:20:38 -0400, Ed Pawlowski > wrote:

>On 4/10/2016 11:49 AM, Roy wrote:
>
>>>
>>> I didn't eat the stuff and I didn't ask for specifics. My mom told me it
>>> was bad. Someone else said they had a sale and the meat was really good. I
>>> bought some. Both my husband and Angela said it was bad. Those were their
>>> exact words. The person who had recommended the meat to me had taken some
>>> to where my dad was living at the time. He complained that the meat was bad
>>> as did the others that had been served the meat. Again, exact words. That
>>> was good enough for me. I haven't bought it since.
>>>
>>> What I can say that it wasn't poorly packaged. Overpriced? Well, I guess
>>> so, since it wasn't edible. I don't think it was spoiled. People just
>>> didn't like it.
>>
>> Well, that settles it...if everyone uses the word "bad", we'll never know what caused the "bad" meat to be "bad". I would guess that it was just created to be "bad"...probably from bad cows and bad bulls, raised by "bad" ranchers.
>> ====
>>
>
>I only eat beef from well behaved cows. Bad cows have tough meat after
>having to write "I must not crap on the barn floor" a couple hundred
>times.

ROFL good picture in my mind
Janet US

"Ed Pawlowski" > wrote in message
...
> On 4/10/2016 11:49 AM, Roy wrote:
>
>>>
>>> I didn't eat the stuff and I didn't ask for specifics. My mom told me
>>> it
>>> was bad. Someone else said they had a sale and the meat was really
>>> good. I
>>> bought some. Both my husband and Angela said it was bad. Those were
>>> their
>>> exact words. The person who had recommended the meat to me had taken
>>> some
>>> to where my dad was living at the time. He complained that the meat was
>>> bad
>>> as did the others that had been served the meat. Again, exact words.
>>> That
>>> was good enough for me. I haven't bought it since.
>>>
>>> What I can say that it wasn't poorly packaged. Overpriced? Well, I
>>> guess
>>> so, since it wasn't edible. I don't think it was spoiled. People just
>>> didn't like it.
>>
>> Well, that settles it...if everyone uses the word "bad", we'll never know
>> what caused the "bad" meat to be "bad". I would guess that it was just
>> created to be "bad"...probably from bad cows and bad bulls, raised by
>> "bad" ranchers.
>> ====
>>
>
> I only eat beef from well behaved cows. Bad cows have tough meat after
> having to write "I must not crap on the barn floor" a couple hundred
> times.

rofl

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

On 4/9/2016 11:41 AM, Janet Bovine wrote:
>
> I bought some boneless, skinless chicken breasts from Albertsons
> yesterday. They were $1.69/pound. It was a decent price so I got
> what I thought was a package of 8 -- 4 on top and 4 on the bottom.
> Not so. There were only 4 breasts in the package. I've weighed each
> one. 1.5 ounce was the heaviest and 1.4 was the least weighty. The
> cut looks like they are full breasts instead of the halves we are used
> to. Still, at 20 ounces for a full breast that means the halves would
> be 10 ounces and I am used to seeing 5-6 ounce breast pieces. So, if
> it was your chicken, would you figure these were really old birds and
> need a lot of stewing or would you just go ahead and cook as usual? I
> use this meat for enchilada filling and stuff like that
> Janet US
>
Janet, folks around these here parts call yer caboose an "assasaurus,"
on account it's got its own zip code.
Hmfh!

In article >,
says...


>
> On 4/9/2016 11:41 AM, Janet Bovine wrote:
> >
> > I bought some boneless, skinless chicken breasts from Albertsons
> > yesterday. They were $1.69/pound. It was a decent price so I got
> > what I thought was a package of 8 -- 4 on top and 4 on the bottom.
> > Not so. There were only 4 breasts in the package. I've weighed each
> > one. 1.5 ounce was the heaviest and 1.4 was the least weighty. The
> > cut looks like they are full breasts instead of the halves we are used
> > to. Still, at 20 ounces for a full breast that means the halves would
> > be 10 ounces and I am used to seeing 5-6 ounce breast pieces. So, if
> > it was your chicken, would you figure these were really old birds and
> > need a lot of stewing or would you just go ahead and cook as usual? I
> > use this meat for enchilada filling and stuff like that
> > Janet US
> >
> Janet, folks around these here parts call yer caboose an "assasaurus,"
> on account it's got its own zip code.
> Hmfh!

Jeez... this woman is obsessed with food. She weighs it, she speculates
on its age... I'll bet she gnaws on it like a big brown beaver!

--
Mustaffa Sheboygan

On 2016-04-10 11:49 AM, Roy wrote:
> On Sunday, April 10, 2016 at 12:03:00 AM UTC-6, Julie Bove wrote:

>>> If someone described meat to me as being bad it usually meant
>>> spoiled/rotten/inedible.
>>> ====
>>
>> I didn't eat the stuff and I didn't ask for specifics. My mom told me it
>> was bad. Someone else said they had a sale and the meat was really good. I
>> bought some. Both my husband and Angela said it was bad. Those were their
>> exact words. The person who had recommended the meat to me had taken some
>> to where my dad was living at the time. He complained that the meat was bad
>> as did the others that had been served the meat. Again, exact words. That
>> was good enough for me. I haven't bought it since.
>>
>> What I can say that it wasn't poorly packaged. Overpriced? Well, I guess
>> so, since it wasn't edible. I don't think it was spoiled. People just
>> didn't like it.
>
> Well, that settles it...if everyone uses the word "bad", we'll never know what caused the "bad" meat to be "bad". I would guess that it was just created to be "bad"...probably from bad cows and bad bulls, raised by "bad" ranchers.

Holy crap. There is a prime example of Bovine idiocy. She posted that
the meat at that store was bad. When pressed for specifics about it she
claimed that she never ate it. She was going by what her husband and
daughter said about it. Imagine that. The two people in her family who
never like anything she cooks said it was bad. I don't think either of
them would be in a position to know if meat is good or bad because she
always cooks her meat as soon as she gets home and then freezes it.

On 4/10/2016 3:21 PM, Dave Smith wrote:
> There is a prime example of Bovine idiocy. She posted that the meat at
> that store was bad.

Obsess ALL the time over her, bully?

You're a gutless old trucker abuser.

**** OFF AND DIE!

"Dave Smith" > wrote in message
...
> On 2016-04-10 11:49 AM, Roy wrote:
>> On Sunday, April 10, 2016 at 12:03:00 AM UTC-6, Julie Bove wrote:
>
>>>> If someone described meat to me as being bad it usually meant
>>>> spoiled/rotten/inedible.
>>>> ====
>>>
>>> I didn't eat the stuff and I didn't ask for specifics. My mom told me
>>> it
>>> was bad. Someone else said they had a sale and the meat was really
>>> good. I
>>> bought some. Both my husband and Angela said it was bad. Those were
>>> their
>>> exact words. The person who had recommended the meat to me had taken
>>> some
>>> to where my dad was living at the time. He complained that the meat was
>>> bad
>>> as did the others that had been served the meat. Again, exact words.
>>> That
>>> was good enough for me. I haven't bought it since.
>>>
>>> What I can say that it wasn't poorly packaged. Overpriced? Well, I
>>> guess
>>> so, since it wasn't edible. I don't think it was spoiled. People just
>>> didn't like it.
>>
>> Well, that settles it...if everyone uses the word "bad", we'll never know
>> what caused the "bad" meat to be "bad". I would guess that it was just
>> created to be "bad"...probably from bad cows and bad bulls, raised by
>> "bad" ranchers.
>
> Holy crap. There is a prime example of Bovine idiocy. She posted that the
> meat at that store was bad. When pressed for specifics about it she
> claimed that she never ate it. She was going by what her husband and
> daughter said about it. Imagine that. The two people in her family who
> never like anything she cooks said it was bad. I don't think either of
> them would be in a position to know if meat is good or bad because she
> always cooks her meat as soon as she gets home and then freezes it.

Not just them. My mom, my friend, people from the dance studio who said
they didn't buy meat there.

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "Janet B" > wrote in message
>> ... >On Sat, 09 Apr
>> 2016 22:30:52 -0700, sf > wrote:
>> >
>> > > On Sat, 09 Apr 2016 16:34:38 -0600, Janet B >
>> > > wrote:
>> > >
>> > > > that looks scrumptious! I'm going to do that for tomorrow.
>> > > > For today, I already did slice the breast into quarter inch
>> > > > slices and lightly browned them in a pan with a lot of fresh
>> > > > garlic and diced onion, some salt and cumin. Very tasty. From
>> > > > here I haven't decided whether burrito, taco or enchilada.
>> > > > Janet US
>> > >
>> > > There's always chicken fajita - but you need bell pepper and
>> > > onions.
>> >
>> > I always have bell pepper and onions. I had just forgotten about
>> > fajitas. Now that you have put it in my mind I am going to go and
>> > get more or those chicken breasts. We haven't had fajitas in a
>> > long time. I have a nice cast iron pan that came with the grill.
>> > For fajitas I toss the peppers and onions in there and they get
>> > really nice caramelized edges.
>> > It's really funny the way you can just totally forget about some of
>> > the foods you used to make.
>> > Thanks
>> > Janet US
>>
>> At what age do you start forgetting?
>
> A serious side topic if you do not mind and not related to Janet's
> post.
>
> Alzheimers (or related dementia issues) generally starts about age 65.
> With people living longer now due to better medical care overall so
> more reach that age, it's becoming more of a problem. It's nothing new
> though. People describe a person in their 70's and 80's as 'still
> sharp as a tack' in relation to this. Pretty common to see. But that
> is different is we know by then many are not. In fact, 1 in 5 of us
> will have some level of it before we leave this mortal coil.

Actually it often starts much earlier. I am up to date on the current
findings as I went to an all day conference about it last year and I receive
updates. Also, it is but one form of dementia. There are many others. And
many other sources of memory loss. One being a side effect of some
prescription medications such as statins.
>
> One of the USA issues is they keep moving social security age upwards.
> I get it on the financials, but they are now pushing the envelope where
> folks who are in that phase of their life, and affected by it, are
> expected to work full time but no longer can.

And there again, it's but one issue. My friend is now 72 and I am starting
to notice some slight memory issues with her. But her arthritis and
sciatica got the better of her long before that. And yet, she had to
continue to work. She is having a horrible time of it now. Wanting to sell
her house and move to a smaller, easier to maintain place but unable to
afford to do so.

"Janet B" > wrote in message
...
> On Sun, 10 Apr 2016 11:15:39 -0500, "cshenk" > wrote:
>
>>Julie Bove wrote in rec.food.cooking:
>>
>>>
>>> "Janet B" > wrote in message
>>> ... >On Sat, 09 Apr
>>> 2016 22:30:52 -0700, sf > wrote:
>>> >
>>> > > On Sat, 09 Apr 2016 16:34:38 -0600, Janet B >
>>> > > wrote:
>>> > >
>>> > > > that looks scrumptious! I'm going to do that for tomorrow.
>>> > > > For today, I already did slice the breast into quarter inch
>>> > > > slices and lightly browned them in a pan with a lot of fresh
>>> > > > garlic and diced onion, some salt and cumin. Very tasty. From
>>> > > > here I haven't decided whether burrito, taco or enchilada.
>>> > > > Janet US
>>> > >
>>> > > There's always chicken fajita - but you need bell pepper and
>>> > > onions.
>>> >
>>> > I always have bell pepper and onions. I had just forgotten about
>>> > fajitas. Now that you have put it in my mind I am going to go and
>>> > get more or those chicken breasts. We haven't had fajitas in a
>>> > long time. I have a nice cast iron pan that came with the grill.
>>> > For fajitas I toss the peppers and onions in there and they get
>>> > really nice caramelized edges.
>>> > It's really funny the way you can just totally forget about some of
>>> > the foods you used to make.
>>> > Thanks
>>> > Janet US
>>>
>>> At what age do you start forgetting?
>>
>>A serious side topic if you do not mind and not related to Janet's
>>post.
>>
>>Alzheimers (or related dementia issues) generally starts about age 65.
>>With people living longer now due to better medical care overall so
>>more reach that age, it's becoming more of a problem. It's nothing new
>>though. People describe a person in their 70's and 80's as 'still
>>sharp as a tack' in relation to this. Pretty common to see. But that
>>is different is we know by then many are not. In fact, 1 in 5 of us
>>will have some level of it before we leave this mortal coil.
>>
>>One of the USA issues is they keep moving social security age upwards.
>>I get it on the financials, but they are now pushing the envelope where
>>folks who are in that phase of their life, and affected by it, are
>>expected to work full time but no longer can.
>>
>>
> You do realize that my comment had nothing to do with a failing brain?
> But it seems one must be precise . I meant how often we get into a
> rut with what we prepare and other items fall to the wayside and slip
> out of the household menu. Julie's was a snide comment. I'm
> surprised that you wish to add to it.
> Janet US

Yes it was snide. Because you seem to think that we all do this. I don't.
I assume that others don't either. If I stop making something, there's
always a reason why. And that reason is never that I forgot.

On Sun, 10 Apr 2016 10:12:02 -0600, carnal asada >
wrote:

> On 4/9/2016 11:33 PM, sf wrote:
> > On Sat, 9 Apr 2016 16:52:02 -0600, carnal asada > wrote:
> >
> >> I do an olive oil, lemon juice, lemon zest, and crushed garlic marinade
> >> with ground sumac to shake over just before grilling.
> >>
> >> It is very tasty...
> >
> > Sounds delicious, but sumac is just more of a lemony flavor - have you
> > considered substituting za'atar? Depending on which mix you buy, you
> > might have sumac or you might not. I prefer the one without sumac.
> >
>
> You have mentioned that before and I still need to score some.
>
> I find the sumac is tarter than lemon, though your commonality
> observation is sound.
>
It's definitely a sharper flavor that I find it off-putting in
za'atar.

> It is a spice I learned to use from a Persian deli owner.
>
I think the mix I have is of Jordanian origin. The shop where I buy
za'atar has several to choose from and I always have to ask which one
it is that I want.

> In fact that recipe largely came from him. I also use finely grated
> sweet onion, forgot to mention that.

Always a good addition!

--

sf

On 4/10/2016 1:39 PM, Janet B wrote:
> On Sun, 10 Apr 2016 13:20:38 -0400, Ed Pawlowski > wrote:
>
>> On 4/10/2016 11:49 AM, Roy wrote:
>>
>>>>
>>>> I didn't eat the stuff and I didn't ask for specifics. My mom told me it
>>>> was bad. Someone else said they had a sale and the meat was really good. I
>>>> bought some. Both my husband and Angela said it was bad. Those were their
>>>> exact words. The person who had recommended the meat to me had taken some
>>>> to where my dad was living at the time. He complained that the meat was bad
>>>> as did the others that had been served the meat. Again, exact words. That
>>>> was good enough for me. I haven't bought it since.
>>>>
>>>> What I can say that it wasn't poorly packaged. Overpriced? Well, I guess
>>>> so, since it wasn't edible. I don't think it was spoiled. People just
>>>> didn't like it.
>>>
>>> Well, that settles it...if everyone uses the word "bad", we'll never know what caused the "bad" meat to be "bad". I would guess that it was just created to be "bad"...probably from bad cows and bad bulls, raised by "bad" ranchers.
>>> ====
>>>
>>
>> I only eat beef from well behaved cows. Bad cows have tough meat after
>> having to write "I must not crap on the barn floor" a couple hundred
>> times.
>
> ROFL good picture in my mind
> Janet US
>
Same here! Ed's a funny guy!


--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 4/10/2016 4:49 PM, sf wrote:
> On Sun, 10 Apr 2016 10:12:02 -0600, carnal asada >
> wrote:
>
>> On 4/9/2016 11:33 PM, sf wrote:
>>> On Sat, 9 Apr 2016 16:52:02 -0600, carnal asada > wrote:
>>>
>>>> I do an olive oil, lemon juice, lemon zest, and crushed garlic marinade
>>>> with ground sumac to shake over just before grilling.
>>>>
>>>> It is very tasty...
>>>
>>> Sounds delicious, but sumac is just more of a lemony flavor - have you
>>> considered substituting za'atar? Depending on which mix you buy, you
>>> might have sumac or you might not. I prefer the one without sumac.
>>>
>>
>> You have mentioned that before and I still need to score some.
>>
>> I find the sumac is tarter than lemon, though your commonality
>> observation is sound.
>>
> It's definitely a sharper flavor that I find it off-putting in
> za'atar.

I love the stuff.

>> It is a spice I learned to use from a Persian deli owner.
>>
> I think the mix I have is of Jordanian origin. The shop where I buy
> za'atar has several to choose from and I always have to ask which one
> it is that I want.

I must get down to Penzeys!

>> In fact that recipe largely came from him. I also use finely grated
>> sweet onion, forgot to mention that.
>
> Always a good addition!

It is, and with yogurt, cardamon and saffron, another great kebab marinade!

On 4/10/2016 4:21 PM, Dave Smith wrote:
> On 2016-04-10 11:49 AM, Roy wrote:
>> On Sunday, April 10, 2016 at 12:03:00 AM UTC-6, Julie Bove wrote:
>
>>>> If someone described meat to me as being bad it usually meant
>>>> spoiled/rotten/inedible. ====
>>>
>>> I didn't eat the stuff and I didn't ask for specifics. My mom
>>> told me it was bad. Someone else said they had a sale and the
>>> meat was really good. I bought some. Both my husband and Angela
>>> said it was bad. Those were their exact words. The person who
>>> had recommended the meat to me had taken some to where my dad was
>>> living at the time. He complained that the meat was bad as did
>>> the others that had been served the meat. Again, exact words.
>>> That was good enough for me. I haven't bought it since.
>>>
>>> What I can say that it wasn't poorly packaged. Overpriced?
>>> Well, I guess so, since it wasn't edible. I don't think it was
>>> spoiled. People just didn't like it.
>>
>> Well, that settles it...if everyone uses the word "bad", we'll
>> never know what caused the "bad" meat to be "bad". I would guess
>> that it was just created to be "bad"...probably from bad cows and
>> bad bulls, raised by "bad" ranchers.
>
> Holy crap. There is a prime example of Bovine idiocy. She posted that
> the meat at that store was bad. When pressed for specifics about it
> she claimed that she never ate it. She was going by what her husband
> and daughter said about it. Imagine that. The two people in her
> family who never like anything she cooks said it was bad. I don't
> think either of them would be in a position to know if meat is good
> or bad because she always cooks her meat as soon as she gets home and
> then freezes it.
>

Yep, here is another example where bove provides her other-hand
justification why she cannot be trusted --- hearsay instead of actual
experience!

Sky

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

On 4/10/2016 5:40 PM, Sky wrote:
> she cannot be trusted

**** off bitch.

"carnal asada" > wrote in message
...
> On 4/10/2016 12:02 AM, Julie Bove wrote:
>
>>> Well, just saying their meat is "bad" tells me next to nothing.
>>> Do you mean ROTTEN?
>>> Do you mean tough or stringy?
>>> Do you mean poorly cut and presented?
>>> Do you mean poorly packaged, wet with blood?
>>> Do you mean over-priced?
>>> Do you mean NOT UP TO GRADE?
>>>
>>> I was a meat cutter for years before I went into management.
>>>
>>> If someone described meat to me as being bad it usually meant
>>> spoiled/rotten/inedible.
>>> ====
>>
>> I didn't eat the stuff and I didn't ask for specifics. My mom told me
>> it was bad. Someone else said they had a sale and the meat was really
>> good. I bought some. Both my husband and Angela said it was bad.
>> Those were their exact words. The person who had recommended the meat
>> to me had taken some to where my dad was living at the time. He
>> complained that the meat was bad as did the others that had been served
>> the meat. Again, exact words. That was good enough for me. I haven't
>> bought it since.
>>
>> What I can say that it wasn't poorly packaged. Overpriced? Well, I
>> guess so, since it wasn't edible. I don't think it was spoiled. People
>> just didn't like it.
>
>
> I have heard complaints on Safeway's pork before.
>
> So it's not uncommon. Tough and flavorless was the verdict.

Safeway and Albertsons are one and the same here now. I don't buy their
meat either. Actually when I do shop at either place it is mainly for soda
pop and magazines. I might buy some bread, a bag of chips or a can of
something but I don't even care for their produce too much.

On 4/10/2016 6:08 PM, Julie Bove wrote:

>> I have heard complaints on Safeway's pork before.
>>
>> So it's not uncommon. Tough and flavorless was the verdict.
>
> Safeway and Albertsons are one and the same here now. I don't buy their
> meat either. Actually when I do shop at either place it is mainly for
> soda pop and magazines. I might buy some bread, a bag of chips or a can
> of something but I don't even care for their produce too much.

They are indeed, and maybe not for the better either...

On Sun, 10 Apr 2016 15:38:56 -0700, "Julie Bove"
> wrote:

>
>"Janet B" > wrote in message
.. .
>> On Sun, 10 Apr 2016 11:15:39 -0500, "cshenk" > wrote:
>>
>>>Julie Bove wrote in rec.food.cooking:
>>>
>>>>
>>>> "Janet B" > wrote in message
>>>> ... >On Sat, 09 Apr
>>>> 2016 22:30:52 -0700, sf > wrote:
>>>> >
>>>> > > On Sat, 09 Apr 2016 16:34:38 -0600, Janet B >
>>>> > > wrote:
>>>> > >
>>>> > > > that looks scrumptious! I'm going to do that for tomorrow.
>>>> > > > For today, I already did slice the breast into quarter inch
>>>> > > > slices and lightly browned them in a pan with a lot of fresh
>>>> > > > garlic and diced onion, some salt and cumin. Very tasty. From
>>>> > > > here I haven't decided whether burrito, taco or enchilada.
>>>> > > > Janet US
>>>> > >
>>>> > > There's always chicken fajita - but you need bell pepper and
>>>> > > onions.
>>>> >
>>>> > I always have bell pepper and onions. I had just forgotten about
>>>> > fajitas. Now that you have put it in my mind I am going to go and
>>>> > get more or those chicken breasts. We haven't had fajitas in a
>>>> > long time. I have a nice cast iron pan that came with the grill.
>>>> > For fajitas I toss the peppers and onions in there and they get
>>>> > really nice caramelized edges.
>>>> > It's really funny the way you can just totally forget about some of
>>>> > the foods you used to make.
>>>> > Thanks
>>>> > Janet US
>>>>
>>>> At what age do you start forgetting?
>>>
>>>A serious side topic if you do not mind and not related to Janet's
>>>post.
>>>
>>>Alzheimers (or related dementia issues) generally starts about age 65.
>>>With people living longer now due to better medical care overall so
>>>more reach that age, it's becoming more of a problem. It's nothing new
>>>though. People describe a person in their 70's and 80's as 'still
>>>sharp as a tack' in relation to this. Pretty common to see. But that
>>>is different is we know by then many are not. In fact, 1 in 5 of us
>>>will have some level of it before we leave this mortal coil.
>>>
>>>One of the USA issues is they keep moving social security age upwards.
>>>I get it on the financials, but they are now pushing the envelope where
>>>folks who are in that phase of their life, and affected by it, are
>>>expected to work full time but no longer can.
>>>
>>>
>> You do realize that my comment had nothing to do with a failing brain?
>> But it seems one must be precise . I meant how often we get into a
>> rut with what we prepare and other items fall to the wayside and slip
>> out of the household menu. Julie's was a snide comment. I'm
>> surprised that you wish to add to it.
>> Janet US
>
>Yes it was snide. Because you seem to think that we all do this. I don't.
>I assume that others don't either. If I stop making something, there's
>always a reason why. And that reason is never that I forgot.

It was a contemplative generalization, no specific assumptions
involved. The comment did require that someone reading it be familiar
reading and language interpretation. I never think of you as being
part of anything natural to the rest of the population. More
importantly, I don't expect that you should think that any part of my
postings should apply to you. Please be assured that I do not in any
way intend to include you.
Janet US

On Sun, 10 Apr 2016 17:36:03 -0600, carnal asada >
wrote:

> On 4/10/2016 4:49 PM, sf wrote:
>
> >> It is a spice I learned to use from a Persian deli owner.
> >>
> > I think the mix I have is of Jordanian origin. The shop where I buy
> > za'atar has several to choose from and I always have to ask which one
> > it is that I want.
>
> I must get down to Penzeys!
>
Find yourself an international store. There's a tiny one up here, but
parking is hard. It's easier to go to one in San Jose, when I'm down
visiting family there.
http://www.yelp.com/biz/internationa...azaar-san-jose

One of these days, I'll make an effort to go to the one up here
because it's next to a middle eastern restaurant I want to try.
http://www.yelp.com/biz/old-jerusale...-san-francisco

> >> In fact that recipe largely came from him. I also use finely grated
> >> sweet onion, forgot to mention that.
> >
> > Always a good addition!
>
> It is, and with yogurt, cardamon and saffron, another great kebab marinade!

Do you powder the saffron first to combine or what?

--

sf

"Janet B" > wrote in message
...
> On Sun, 10 Apr 2016 15:38:56 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Janet B" > wrote in message
. ..
>>> On Sun, 10 Apr 2016 11:15:39 -0500, "cshenk" > wrote:
>>>
>>>>Julie Bove wrote in rec.food.cooking:
>>>>
>>>>>
>>>>> "Janet B" > wrote in message
>>>>> ... >On Sat, 09 Apr
>>>>> 2016 22:30:52 -0700, sf > wrote:
>>>>> >
>>>>> > > On Sat, 09 Apr 2016 16:34:38 -0600, Janet B >
>>>>> > > wrote:
>>>>> > >
>>>>> > > > that looks scrumptious! I'm going to do that for tomorrow.
>>>>> > > > For today, I already did slice the breast into quarter inch
>>>>> > > > slices and lightly browned them in a pan with a lot of fresh
>>>>> > > > garlic and diced onion, some salt and cumin. Very tasty. From
>>>>> > > > here I haven't decided whether burrito, taco or enchilada.
>>>>> > > > Janet US
>>>>> > >
>>>>> > > There's always chicken fajita - but you need bell pepper and
>>>>> > > onions.
>>>>> >
>>>>> > I always have bell pepper and onions. I had just forgotten about
>>>>> > fajitas. Now that you have put it in my mind I am going to go and
>>>>> > get more or those chicken breasts. We haven't had fajitas in a
>>>>> > long time. I have a nice cast iron pan that came with the grill.
>>>>> > For fajitas I toss the peppers and onions in there and they get
>>>>> > really nice caramelized edges.
>>>>> > It's really funny the way you can just totally forget about some of
>>>>> > the foods you used to make.
>>>>> > Thanks
>>>>> > Janet US
>>>>>
>>>>> At what age do you start forgetting?
>>>>
>>>>A serious side topic if you do not mind and not related to Janet's
>>>>post.
>>>>
>>>>Alzheimers (or related dementia issues) generally starts about age 65.
>>>>With people living longer now due to better medical care overall so
>>>>more reach that age, it's becoming more of a problem. It's nothing new
>>>>though. People describe a person in their 70's and 80's as 'still
>>>>sharp as a tack' in relation to this. Pretty common to see. But that
>>>>is different is we know by then many are not. In fact, 1 in 5 of us
>>>>will have some level of it before we leave this mortal coil.
>>>>
>>>>One of the USA issues is they keep moving social security age upwards.
>>>>I get it on the financials, but they are now pushing the envelope where
>>>>folks who are in that phase of their life, and affected by it, are
>>>>expected to work full time but no longer can.
>>>>
>>>>
>>> You do realize that my comment had nothing to do with a failing brain?
>>> But it seems one must be precise . I meant how often we get into a
>>> rut with what we prepare and other items fall to the wayside and slip
>>> out of the household menu. Julie's was a snide comment. I'm
>>> surprised that you wish to add to it.
>>> Janet US
>>
>>Yes it was snide. Because you seem to think that we all do this. I
>>don't.
>>I assume that others don't either. If I stop making something, there's
>>always a reason why. And that reason is never that I forgot.
>
> It was a contemplative generalization, no specific assumptions
> involved. The comment did require that someone reading it be familiar
> reading and language interpretation. I never think of you as being
> part of anything natural to the rest of the population. More
> importantly, I don't expect that you should think that any part of my
> postings should apply to you. Please be assured that I do not in any
> way intend to include you.
> Janet US

Bwahaha! Whatever.

On Sunday, April 10, 2016 at 6:49:37 PM UTC-4, sf wrote:
> On Sun, 10 Apr 2016 10:12:02 -0600, carnal asada >
> wrote:
>
> > On 4/9/2016 11:33 PM, sf wrote:
> > > On Sat, 9 Apr 2016 16:52:02 -0600, carnal asada > wrote:
> > >
> > >> I do an olive oil, lemon juice, lemon zest, and crushed garlic marinade
> > >> with ground sumac to shake over just before grilling.
> > >>
> > >> It is very tasty...
> > >
> > > Sounds delicious, but sumac is just more of a lemony flavor - have you
> > > considered substituting za'atar? Depending on which mix you buy, you
> > > might have sumac or you might not. I prefer the one without sumac.
> > >
> >
> > You have mentioned that before and I still need to score some.
> >
> > I find the sumac is tarter than lemon, though your commonality
> > observation is sound.
> >
> It's definitely a sharper flavor that I find it off-putting in
> za'atar.

It's the thyme that I find off-putting in za'atar. I've got a
Middle Eastern (ish) recipe that calls for thyme; I just put in
an equal amount of za'atar.

I love sumac sprinkled on red lentil soup.

Cindy Hamilton

On 4/10/2016 10:16 PM, sf wrote:
> On Sun, 10 Apr 2016 17:36:03 -0600, carnal asada >
> wrote:
>
>> On 4/10/2016 4:49 PM, sf wrote:
>>
>>>> It is a spice I learned to use from a Persian deli owner.
>>>>
>>> I think the mix I have is of Jordanian origin. The shop where I buy
>>> za'atar has several to choose from and I always have to ask which one
>>> it is that I want.
>>
>> I must get down to Penzeys!
>>
> Find yourself an international store. There's a tiny one up here, but
> parking is hard. It's easier to go to one in San Jose, when I'm down
> visiting family there.
> http://www.yelp.com/biz/internationa...azaar-san-jose

I'll have to, Penzeys does not stock it at all.

> One of these days, I'll make an effort to go to the one up here
> because it's next to a middle eastern restaurant I want to try.
> http://www.yelp.com/biz/old-jerusale...-san-francisco

There's a lead picture there of a hummus and shwarma plate - oh man does
that look good!

>>>> In fact that recipe largely came from him. I also use finely grated
>>>> sweet onion, forgot to mention that.
>>>
>>> Always a good addition!
>>
>> It is, and with yogurt, cardamon and saffron, another great kebab marinade!
>
> Do you powder the saffron first to combine or what?
>
I have a fondness for seeing the long strands so I do not, but I suspect
most normal cooks would...

On Mon, 11 Apr 2016 03:23:03 -0700 (PDT), Cindy Hamilton
> wrote:

> On Sunday, April 10, 2016 at 6:49:37 PM UTC-4, sf wrote:
> > On Sun, 10 Apr 2016 10:12:02 -0600, carnal asada >
> > wrote:
> >
> > > On 4/9/2016 11:33 PM, sf wrote:
> > > > On Sat, 9 Apr 2016 16:52:02 -0600, carnal asada > wrote:
> > > >
> > > >> I do an olive oil, lemon juice, lemon zest, and crushed garlic marinade
> > > >> with ground sumac to shake over just before grilling.
> > > >>
> > > >> It is very tasty...
> > > >
> > > > Sounds delicious, but sumac is just more of a lemony flavor - have you
> > > > considered substituting za'atar? Depending on which mix you buy, you
> > > > might have sumac or you might not. I prefer the one without sumac.
> > > >
> > >
> > > You have mentioned that before and I still need to score some.
> > >
> > > I find the sumac is tarter than lemon, though your commonality
> > > observation is sound.
> > >
> > It's definitely a sharper flavor that I find it off-putting in
> > za'atar.
>
> It's the thyme that I find off-putting in za'atar. I've got a
> Middle Eastern (ish) recipe that calls for thyme; I just put in
> an equal amount of za'atar.
>
> I love sumac sprinkled on red lentil soup.
>
I'm not against sumac, but find it too jarring in za'atar.

--

sf

On Monday, April 11, 2016 at 6:13:41 PM UTC-4, sf wrote:
> On Mon, 11 Apr 2016 03:23:03 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > On Sunday, April 10, 2016 at 6:49:37 PM UTC-4, sf wrote:
> > > On Sun, 10 Apr 2016 10:12:02 -0600, carnal asada >
> > > wrote:
> > >
> > > > On 4/9/2016 11:33 PM, sf wrote:
> > > > > On Sat, 9 Apr 2016 16:52:02 -0600, carnal asada > wrote:
> > > > >
> > > > >> I do an olive oil, lemon juice, lemon zest, and crushed garlic marinade
> > > > >> with ground sumac to shake over just before grilling.
> > > > >>
> > > > >> It is very tasty...
> > > > >
> > > > > Sounds delicious, but sumac is just more of a lemony flavor - have you
> > > > > considered substituting za'atar? Depending on which mix you buy, you
> > > > > might have sumac or you might not. I prefer the one without sumac.
> > > > >
> > > >
> > > > You have mentioned that before and I still need to score some.
> > > >
> > > > I find the sumac is tarter than lemon, though your commonality
> > > > observation is sound.
> > > >
> > > It's definitely a sharper flavor that I find it off-putting in
> > > za'atar.
> >
> > It's the thyme that I find off-putting in za'atar. I've got a
> > Middle Eastern (ish) recipe that calls for thyme; I just put in
> > an equal amount of za'atar.
> >
> > I love sumac sprinkled on red lentil soup.
> >
> I'm not against sumac, but find it too jarring in za'atar.

Maybe I'm buying the wrong za'atar. I'll see about making my own,
since I have all of the ingredients.

Cindy Hamilton

On 4/10/2016 12:36 PM, Mustaffa Sheboygan wrote:
> In article >,
> says...
>
>
>>
>> On 4/9/2016 11:41 AM, Janet Bovine wrote:
>>>
>>> I bought some boneless, skinless chicken breasts from Albertsons
>>> yesterday. They were $1.69/pound. It was a decent price so I got
>>> what I thought was a package of 8 -- 4 on top and 4 on the bottom.
>>> Not so. There were only 4 breasts in the package. I've weighed each
>>> one. 1.5 ounce was the heaviest and 1.4 was the least weighty. The
>>> cut looks like they are full breasts instead of the halves we are used
>>> to. Still, at 20 ounces for a full breast that means the halves would
>>> be 10 ounces and I am used to seeing 5-6 ounce breast pieces. So, if
>>> it was your chicken, would you figure these were really old birds and
>>> need a lot of stewing or would you just go ahead and cook as usual? I
>>> use this meat for enchilada filling and stuff like that
>>> Janet US
>>>
>> Janet, folks around these here parts call yer caboose an "assasaurus,"
>> on account it's got its own zip code.
>> Hmfh!
>
> Jeez... this woman is obsessed with food. She weighs it, she speculates
> on its age... I'll bet she gnaws on it like a big brown beaver!
>

Wot about her big brown beaver?? Hmmmm?

On Tue, 12 Apr 2016 03:16:38 -0700 (PDT), Cindy Hamilton
> wrote:

> On Monday, April 11, 2016 at 6:13:41 PM UTC-4, sf wrote:
> > On Mon, 11 Apr 2016 03:23:03 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> > > On Sunday, April 10, 2016 at 6:49:37 PM UTC-4, sf wrote:
> > > > On Sun, 10 Apr 2016 10:12:02 -0600, carnal asada >
> > > > wrote:
> > > >
> > > > > On 4/9/2016 11:33 PM, sf wrote:
> > > > > > On Sat, 9 Apr 2016 16:52:02 -0600, carnal asada > wrote:
> > > > > >
> > > > > >> I do an olive oil, lemon juice, lemon zest, and crushed garlic marinade
> > > > > >> with ground sumac to shake over just before grilling.
> > > > > >>
> > > > > >> It is very tasty...
> > > > > >
> > > > > > Sounds delicious, but sumac is just more of a lemony flavor - have you
> > > > > > considered substituting za'atar? Depending on which mix you buy, you
> > > > > > might have sumac or you might not. I prefer the one without sumac.
> > > > > >
> > > > >
> > > > > You have mentioned that before and I still need to score some.
> > > > >
> > > > > I find the sumac is tarter than lemon, though your commonality
> > > > > observation is sound.
> > > > >
> > > > It's definitely a sharper flavor that I find it off-putting in
> > > > za'atar.
> > >
> > > It's the thyme that I find off-putting in za'atar. I've got a
> > > Middle Eastern (ish) recipe that calls for thyme; I just put in
> > > an equal amount of za'atar.
> > >
> > > I love sumac sprinkled on red lentil soup.
> > >
> > I'm not against sumac, but find it too jarring in za'atar.
>
> Maybe I'm buying the wrong za'atar. I'll see about making my own,
> since I have all of the ingredients.
>

I doubt it. The way I understand it, za'atar is made with wild thyme,
I suppose you could leave the thyme out but it would be missing a
major flavor component (IMO). I guess that would be when you'd use
marjoram or oregano. I can visualize the flavor of sumac with
oregano. Possibly it would go with marjoram too, but I don't like it
with thyme.

--

sf

On Tuesday, April 12, 2016 at 11:07:53 AM UTC-4, sf wrote:
> On Tue, 12 Apr 2016 03:16:38 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > On Monday, April 11, 2016 at 6:13:41 PM UTC-4, sf wrote:
> > > On Mon, 11 Apr 2016 03:23:03 -0700 (PDT), Cindy Hamilton
> > > > wrote:
> > >
> > > > On Sunday, April 10, 2016 at 6:49:37 PM UTC-4, sf wrote:
> > > > > On Sun, 10 Apr 2016 10:12:02 -0600, carnal asada >
> > > > > wrote:
> > > > >
> > > > > > On 4/9/2016 11:33 PM, sf wrote:
> > > > > > > On Sat, 9 Apr 2016 16:52:02 -0600, carnal asada > wrote:
> > > > > > >
> > > > > > >> I do an olive oil, lemon juice, lemon zest, and crushed garlic marinade
> > > > > > >> with ground sumac to shake over just before grilling.
> > > > > > >>
> > > > > > >> It is very tasty...
> > > > > > >
> > > > > > > Sounds delicious, but sumac is just more of a lemony flavor - have you
> > > > > > > considered substituting za'atar? Depending on which mix you buy, you
> > > > > > > might have sumac or you might not. I prefer the one without sumac.
> > > > > > >
> > > > > >
> > > > > > You have mentioned that before and I still need to score some.
> > > > > >
> > > > > > I find the sumac is tarter than lemon, though your commonality
> > > > > > observation is sound.
> > > > > >
> > > > > It's definitely a sharper flavor that I find it off-putting in
> > > > > za'atar.
> > > >
> > > > It's the thyme that I find off-putting in za'atar. I've got a
> > > > Middle Eastern (ish) recipe that calls for thyme; I just put in
> > > > an equal amount of za'atar.
> > > >
> > > > I love sumac sprinkled on red lentil soup.
> > > >
> > > I'm not against sumac, but find it too jarring in za'atar.
> >
> > Maybe I'm buying the wrong za'atar. I'll see about making my own,
> > since I have all of the ingredients.
> >
>
> I doubt it. The way I understand it, za'atar is made with wild thyme,
> I suppose you could leave the thyme out but it would be missing a
> major flavor component (IMO). I guess that would be when you'd use
> marjoram or oregano. I can visualize the flavor of sumac with
> oregano. Possibly it would go with marjoram too, but I don't like it
> with thyme.

We've got loads of Middle Eastern markets around here. There's one
about 100 yards away from my current location. I'd be amazed
if I couldn't find wild thyme.

Anyway, I was contemplating making a mix that had much less thyme
and much more sumac than what I've been buying. As a start, I
could just add sumac to what I've got.

Cindy Hamilton

On 4/12/2016 8:35 AM, Colonel Edmund J. Burke wrote:
> On 4/10/2016 12:36 PM, Mustaffa Sheboygan wrote:
>> In article >,
>> says...
>>
>>
>>>
>>> On 4/9/2016 11:41 AM, Janet Bovine wrote:
>>>>
>>>> I bought some boneless, skinless chicken breasts from Albertsons
>>>> yesterday. They were $1.69/pound. It was a decent price so I got
>>>> what I thought was a package of 8 -- 4 on top and 4 on the bottom.
>>>> Not so. There were only 4 breasts in the package. I've weighed each
>>>> one. 1.5 ounce was the heaviest and 1.4 was the least weighty. The
>>>> cut looks like they are full breasts instead of the halves we are used
>>>> to. Still, at 20 ounces for a full breast that means the halves would
>>>> be 10 ounces and I am used to seeing 5-6 ounce breast pieces. So, if
>>>> it was your chicken, would you figure these were really old birds and
>>>> need a lot of stewing or would you just go ahead and cook as usual? I
>>>> use this meat for enchilada filling and stuff like that
>>>> Janet US
>>>>
>>> Janet, folks around these here parts call yer caboose an "assasaurus,"
>>> on account it's got its own zip code.
>>> Hmfh!
>>
>> Jeez... this woman is obsessed with food. She weighs it, she speculates
>> on its age... I'll bet she gnaws on it like a big brown beaver!
>>
>
> Wot about her big brown beaver?? Hmmmm?
>

Leash laws apply?

On Tue, 12 Apr 2016 09:43:37 -0700 (PDT), Cindy Hamilton
> wrote:

> On Tuesday, April 12, 2016 at 11:07:53 AM UTC-4, sf wrote:
> > On Tue, 12 Apr 2016 03:16:38 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> > > On Monday, April 11, 2016 at 6:13:41 PM UTC-4, sf wrote:
> > > > On Mon, 11 Apr 2016 03:23:03 -0700 (PDT), Cindy Hamilton
> > > > > wrote:
> > > >
> > > > > On Sunday, April 10, 2016 at 6:49:37 PM UTC-4, sf wrote:
> > > > > > On Sun, 10 Apr 2016 10:12:02 -0600, carnal asada >
> > > > > > wrote:
> > > > > >
> > > > > > > On 4/9/2016 11:33 PM, sf wrote:
> > > > > > > > On Sat, 9 Apr 2016 16:52:02 -0600, carnal asada > wrote:
> > > > > > > >
> > > > > > > >> I do an olive oil, lemon juice, lemon zest, and crushed garlic marinade
> > > > > > > >> with ground sumac to shake over just before grilling.
> > > > > > > >>
> > > > > > > >> It is very tasty...
> > > > > > > >
> > > > > > > > Sounds delicious, but sumac is just more of a lemony flavor - have you
> > > > > > > > considered substituting za'atar? Depending on which mix you buy, you
> > > > > > > > might have sumac or you might not. I prefer the one without sumac.
> > > > > > > >
> > > > > > >
> > > > > > > You have mentioned that before and I still need to score some.
> > > > > > >
> > > > > > > I find the sumac is tarter than lemon, though your commonality
> > > > > > > observation is sound.
> > > > > > >
> > > > > > It's definitely a sharper flavor that I find it off-putting in
> > > > > > za'atar.
> > > > >
> > > > > It's the thyme that I find off-putting in za'atar. I've got a
> > > > > Middle Eastern (ish) recipe that calls for thyme; I just put in
> > > > > an equal amount of za'atar.
> > > > >
> > > > > I love sumac sprinkled on red lentil soup.
> > > > >
> > > > I'm not against sumac, but find it too jarring in za'atar.
> > >
> > > Maybe I'm buying the wrong za'atar. I'll see about making my own,
> > > since I have all of the ingredients.
> > >
> >
> > I doubt it. The way I understand it, za'atar is made with wild thyme,
> > I suppose you could leave the thyme out but it would be missing a
> > major flavor component (IMO). I guess that would be when you'd use
> > marjoram or oregano. I can visualize the flavor of sumac with
> > oregano. Possibly it would go with marjoram too, but I don't like it
> > with thyme.
>
> We've got loads of Middle Eastern markets around here. There's one
> about 100 yards away from my current location. I'd be amazed
> if I couldn't find wild thyme.
>
> Anyway, I was contemplating making a mix that had much less thyme
> and much more sumac than what I've been buying. As a start, I
> could just add sumac to what I've got.
>

What you make would be your own personal family mix. Very much like
garam masala and baharat family recipes.

--

sf

On 4/12/2016 11:43 AM, Cindy Hamilton wrote:
> On Tuesday, April 12, 2016 at 11:07:53 AM UTC-4, sf wrote:
>> On Tue, 12 Apr 2016 03:16:38 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> On Monday, April 11, 2016 at 6:13:41 PM UTC-4, sf wrote:
>>>> On Mon, 11 Apr 2016 03:23:03 -0700 (PDT), Cindy Hamilton
>>>> > wrote:
>>>>
>>>>> On Sunday, April 10, 2016 at 6:49:37 PM UTC-4, sf wrote:
>>>>>> On Sun, 10 Apr 2016 10:12:02 -0600, carnal asada >
>>>>>> wrote:
>>>>>>
>>>>>>> On 4/9/2016 11:33 PM, sf wrote:
>>>>>>>> On Sat, 9 Apr 2016 16:52:02 -0600, carnal asada > wrote:
>>>>>>>>
>>>>>>>>> I do an olive oil, lemon juice, lemon zest, and crushed garlic marinade
>>>>>>>>> with ground sumac to shake over just before grilling.
>>>>>>>>>
>>>>>>>>> It is very tasty...
>>>>>>>>
>>>>>>>> Sounds delicious, but sumac is just more of a lemony flavor - have you
>>>>>>>> considered substituting za'atar? Depending on which mix you buy, you
>>>>>>>> might have sumac or you might not. I prefer the one without sumac.
>>>>>>>>
>>>>>>>
>>>>>>> You have mentioned that before and I still need to score some.
>>>>>>>
>>>>>>> I find the sumac is tarter than lemon, though your commonality
>>>>>>> observation is sound.
>>>>>>>
>>>>>> It's definitely a sharper flavor that I find it off-putting in
>>>>>> za'atar.
>>>>>
>>>>> It's the thyme that I find off-putting in za'atar. I've got a
>>>>> Middle Eastern (ish) recipe that calls for thyme; I just put in
>>>>> an equal amount of za'atar.
>>>>>
>>>>> I love sumac sprinkled on red lentil soup.
>>>>>
>>>> I'm not against sumac, but find it too jarring in za'atar.
>>>
>>> Maybe I'm buying the wrong za'atar. I'll see about making my own,
>>> since I have all of the ingredients.
>>>
>>
>> I doubt it. The way I understand it, za'atar is made with wild thyme,
>> I suppose you could leave the thyme out but it would be missing a
>> major flavor component (IMO). I guess that would be when you'd use
>> marjoram or oregano. I can visualize the flavor of sumac with
>> oregano. Possibly it would go with marjoram too, but I don't like it
>> with thyme.
>
> We've got loads of Middle Eastern markets around here. There's one
> about 100 yards away from my current location. I'd be amazed
> if I couldn't find wild thyme.
>
> Anyway, I was contemplating making a mix that had much less thyme
> and much more sumac than what I've been buying. As a start, I
> could just add sumac to what I've got.
>
> Cindy Hamilton
>
I've been making my own za'atar for a while now. 2 Tbsp toasted sesame
seeds, 1 Tbsp each sumac, dried oregano and dried marjoram, lightly
crushed together. Proportion of spices is to taste. I've never used
thyme in mine and had not seen it in any of the recipes I looked at when
I decided to make my own. It fits the general flavor profile but I
don't think it is necessary.

Of the many uses I have found for it, popcorn was a surprise hit.

On Tue, 12 Apr 2016 19:50:01 -0500, dejamos >
wrote:

> On 4/12/2016 11:43 AM, Cindy Hamilton wrote:
> > On Tuesday, April 12, 2016 at 11:07:53 AM UTC-4, sf wrote:
> >> On Tue, 12 Apr 2016 03:16:38 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >>> On Monday, April 11, 2016 at 6:13:41 PM UTC-4, sf wrote:
> >>>> On Mon, 11 Apr 2016 03:23:03 -0700 (PDT), Cindy Hamilton
> >>>> > wrote:
> >>>>
> >>>>> On Sunday, April 10, 2016 at 6:49:37 PM UTC-4, sf wrote:
> >>>>>> On Sun, 10 Apr 2016 10:12:02 -0600, carnal asada >
> >>>>>> wrote:
> >>>>>>
> >>>>>>> On 4/9/2016 11:33 PM, sf wrote:
> >>>>>>>> On Sat, 9 Apr 2016 16:52:02 -0600, carnal asada > wrote:
> >>>>>>>>
> >>>>>>>>> I do an olive oil, lemon juice, lemon zest, and crushed garlic marinade
> >>>>>>>>> with ground sumac to shake over just before grilling.
> >>>>>>>>>
> >>>>>>>>> It is very tasty...
> >>>>>>>>
> >>>>>>>> Sounds delicious, but sumac is just more of a lemony flavor - have you
> >>>>>>>> considered substituting za'atar? Depending on which mix you buy, you
> >>>>>>>> might have sumac or you might not. I prefer the one without sumac.
> >>>>>>>>
> >>>>>>>
> >>>>>>> You have mentioned that before and I still need to score some.
> >>>>>>>
> >>>>>>> I find the sumac is tarter than lemon, though your commonality
> >>>>>>> observation is sound.
> >>>>>>>
> >>>>>> It's definitely a sharper flavor that I find it off-putting in
> >>>>>> za'atar.
> >>>>>
> >>>>> It's the thyme that I find off-putting in za'atar. I've got a
> >>>>> Middle Eastern (ish) recipe that calls for thyme; I just put in
> >>>>> an equal amount of za'atar.
> >>>>>
> >>>>> I love sumac sprinkled on red lentil soup.
> >>>>>
> >>>> I'm not against sumac, but find it too jarring in za'atar.
> >>>
> >>> Maybe I'm buying the wrong za'atar. I'll see about making my own,
> >>> since I have all of the ingredients.
> >>>
> >>
> >> I doubt it. The way I understand it, za'atar is made with wild thyme,
> >> I suppose you could leave the thyme out but it would be missing a
> >> major flavor component (IMO). I guess that would be when you'd use
> >> marjoram or oregano. I can visualize the flavor of sumac with
> >> oregano. Possibly it would go with marjoram too, but I don't like it
> >> with thyme.
> >
> > We've got loads of Middle Eastern markets around here. There's one
> > about 100 yards away from my current location. I'd be amazed
> > if I couldn't find wild thyme.
> >
> > Anyway, I was contemplating making a mix that had much less thyme
> > and much more sumac than what I've been buying. As a start, I
> > could just add sumac to what I've got.
> >
> > Cindy Hamilton
> >
> I've been making my own za'atar for a while now. 2 Tbsp toasted sesame
> seeds, 1 Tbsp each sumac, dried oregano and dried marjoram, lightly
> crushed together. Proportion of spices is to taste. I've never used
> thyme in mine and had not seen it in any of the recipes I looked at when
> I decided to make my own. It fits the general flavor profile but I
> don't think it is necessary.
>
> Of the many uses I have found for it, popcorn was a surprise hit.

It's hard to find a recipe that isn't thyme. A footnote might say
oregano or marjoram can be substituted, or they are in the main recipe
- but recipes with zero thyme are few and far between.

--

sf