On Mon, 25 Apr 2016 01:49:58 -0700 (PDT), dsi1 >
wrote:

> I saw some chicken carcases with the breast meat, wings, and thighs, removed. It was going for under $4 for two

That's a thing of the past where I live. I used to be able to buy
huge bags of meaty backs for $3-4, but not anymore.

--

sf

Bruce� > wrote:
> On Mon, 25 Apr 2016 02:38:20 -0500, jinx the minx
> > wrote:
>
>> It's also not an All About Julie group. Or a Shopping For Food group. Or
>> an I Need To Eat This Way Because I Have Gastroparesis group. Or an I
>> Can't Eat That group. Or any other excuse you use when you justify tearing
>> down what other people post about cooking. How is that different or even
>> okay to do? Can you say double standard? You posted the original recipe,
>> and we as your audience are entitled to comment on it, plain and simple.
>> If you didn't want the feedback, you should have kept your carb concoction
>> to yourself. And really, my comment was in agreement with and directed to
>> Barbie, not you, until you shouted that you needed more attention which I
>> am now giving you, so be happy. I'll repeat my agreement: it's far too
>> carb laden, and I am entitled to say that regardless that this isn't a
>> diabetic newsgroup.
>
> Is the entire US diabetic? I don't know anyone who's diabetic, but in
> this newsgroup it seems to be the standard. What have you all been
> eating the past 50 years?
>

One thing is certain. Far too many people are in denial about how the
foods they eat impact their health and weight.

--
jinx the minx

On 4/25/2016 1:38 AM, jinx the minx wrote:
> Furthermore, nothing else that you could post about your diet would
> compensate for the diet you DO spend inordinate amounts of time writing
> about. So suck it up, buttercup.

KNOCK OFF THE GODDAMNED BULLYING NOW!

On 4/25/2016 4:15 AM, Bruce� wrote:
> Is the entire US diabetic?

Are all Auztards obsesed with US?

"jinx the minx" > wrote in message
...
> Bruce� > wrote:
>> On Mon, 25 Apr 2016 02:38:20 -0500, jinx the minx
>> > wrote:
>>
>>> It's also not an All About Julie group. Or a Shopping For Food group.
>>> Or
>>> an I Need To Eat This Way Because I Have Gastroparesis group. Or an I
>>> Can't Eat That group. Or any other excuse you use when you justify
>>> tearing
>>> down what other people post about cooking. How is that different or
>>> even
>>> okay to do? Can you say double standard? You posted the original
>>> recipe,
>>> and we as your audience are entitled to comment on it, plain and simple.
>>> If you didn't want the feedback, you should have kept your carb
>>> concoction
>>> to yourself. And really, my comment was in agreement with and directed
>>> to
>>> Barbie, not you, until you shouted that you needed more attention which
>>> I
>>> am now giving you, so be happy. I'll repeat my agreement: it's far too
>>> carb laden, and I am entitled to say that regardless that this isn't a
>>> diabetic newsgroup.
>>
>> Is the entire US diabetic? I don't know anyone who's diabetic, but in
>> this newsgroup it seems to be the standard. What have you all been
>> eating the past 50 years?
>>
>
> One thing is certain. Far too many people are in denial about how the
> foods they eat impact their health and weight.
>
> --
> jinx the minx

Universally, since type 2 is becoming an epidemic around the world.

Cheri

Cheri > wrote:
>
> "jinx the minx" > wrote in message
> ...
>> Bruce� > wrote:
>>> On Mon, 25 Apr 2016 02:38:20 -0500, jinx the minx
>>> > wrote:
>>>
>>>> It's also not an All About Julie group. Or a Shopping For Food group.
>>>> Or
>>>> an I Need To Eat This Way Because I Have Gastroparesis group. Or an I
>>>> Can't Eat That group. Or any other excuse you use when you justify
>>>> tearing
>>>> down what other people post about cooking. How is that different or
>>>> even
>>>> okay to do? Can you say double standard? You posted the original
>>>> recipe,
>>>> and we as your audience are entitled to comment on it, plain and simple.
>>>> If you didn't want the feedback, you should have kept your carb
>>>> concoction
>>>> to yourself. And really, my comment was in agreement with and directed
>>>> to
>>>> Barbie, not you, until you shouted that you needed more attention which
>>>> I
>>>> am now giving you, so be happy. I'll repeat my agreement: it's far too
>>>> carb laden, and I am entitled to say that regardless that this isn't a
>>>> diabetic newsgroup.
>>>
>>> Is the entire US diabetic? I don't know anyone who's diabetic, but in
>>> this newsgroup it seems to be the standard. What have you all been
>>> eating the past 50 years?
>>>
>>
>> One thing is certain. Far too many people are in denial about how the
>> foods they eat impact their health and weight.
>>
>> --
>> jinx the minx
>
> Universally, since type 2 is becoming an epidemic around the world.
>
> Cheri
>
>

Without a doubt!

--
jinx the minx

On Sun, 24 Apr 2016 22:05:00 -0700, "Julie Bove"
> wrote:

>
>"sf" > wrote in message
.. .
>> On Sun, 24 Apr 2016 19:24:00 -0500, barbie gee >
>> wrote:
>>
>>>
>>>
>>> On Sun, 24 Apr 2016, jmcquown wrote:
>>>
>>> > On 4/24/2016 2:53 PM, cshenk wrote:
>>> >> sf wrote in rec.food.cooking:
>>> >>
>>> >>> On Sat, 23 Apr 2016 20:29:10 -0500, "cshenk" > wrote:
>>> >>>
>>> >>>> Julie Bove wrote in rec.food.cooking:
>>> >>>>
>>> >>>>> That's our dinner. We had that freak heat wave and now it is cool
>>> >>>>> and rainy. So I made the stew. It smelled so good while cooking
>>> >>>>> that the cats looked up at me with big eye, licking their lips.
>>> >>>>> It has potatoes, white beans, creamed corn, corn, peas, green
>>> >>>>> beans onions, celery, salt, pepper, parsley and bay leaves. Also
>>> >>>>> a very small amount of Wondra flour. The creamed corn was a boo
>>> >>>>> boo. I don't usually buy it and didn't realize I had grabbed the
>>> >>>>> wrong can until I saw it going in. It did add nice body to it so
>>> >>>>> it needed very little thickening.
>>> >>>>
>>> >>>> With minor variation, that is called burgoo here.
>>> >>>
>>> >>> I've looked at burgoo recipes before and not wanted to try it, but
>>> >>> Julie's version sounds good to me. I realize now that I've make
>>> >>> Caldo
>>> >>> Verde several times that potato starch alone (even from yellow
>>> >>> potatoes) thickens well, but I like the creamed corn idea. I'd
>>> >>> probably throw in some whole kernels "just because", but that's me.
>>> >>
>>> >> I posted a few that show a lot of variation and her recipe title was a
>>> >> chicken stew so maybe it was not meatless (didnt see meat in the
>>> >> ingredients but thats ok, none of us post perfectly).
>>> >>
>>> >> I liked her version too. Even if the recipes I had in stock do not
>>> >> show it, canned creamed corn is very commonly added. The potato feels
>>> >> one off to me but the general versions use it so I'm the oddball
>>> >> there.
>>> >>
>>> > To me, the addition of white beans AND potatoes in this dish seemed
>>> > off.
>>> > Double the starch.
>>>
>>> actually, it's all very starchy;
>>> white beans
>>> corn
>>> potatoes
>>> peas
>>
>> It's poor folks food.
>
>Ha! Not with the amount of chicken that I put in there. Was heavy on the
>chicken.

LOL. When was the last time chicken was expensive?

On Mon, 25 Apr 2016 20:15:22 +1000, Bruce© >
wrote:

>Is the entire US diabetic? I don't know anyone who's diabetic, but in
>this newsgroup it seems to be the standard. What have you all been
>eating the past 50 years?

Carbs, lots of them.

On Tue, 26 Apr 2016 05:51:33 +1000, Bruce© >
wrote:

> On Mon, 25 Apr 2016 06:53:57 -0700, sf > wrote:
>
> >On Mon, 25 Apr 2016 20:15:22 +1000, Bruce© >
> >wrote:
> >
> >> Is the entire US diabetic? I don't know anyone who's diabetic,

If they never see a doctor or have a fasting blood test, they wouldn't
know.

> but in
> >> this newsgroup it seems to be the standard. What have you all been
> >> eating the past 50 years?
> >
> >Too many carbs.
>
> Hidden sugar in prefab food and big portions?

More than sugar, but all of the above + we never outgrew "carb
loading" of the '70s when everyone thought they were athletes.

--

sf

On Tue, 26 Apr 2016 05:51:33 +1000, Bruce© >
wrote:

>Hidden sugar in prefab food and big portions?

https://www.washingtonpost.com/news/...ything-we-eat/

On Tue, 26 Apr 2016 06:42:31 +1000, Bruce© >
wrote:

>On Tue, 26 Apr 2016 06:37:41 +1000, Jeßus > wrote:
>>On Tue, 26 Apr 2016 05:51:33 +1000, Bruce© >
>>wrote:
>>
>>>Hidden sugar in prefab food and big portions?
>>
>>https://www.washingtonpost.com/news/...ything-we-eat/
>
>Corn in French fries, poultry and fish? Weird.

It's a grain fed nation (like much of their livestock). The rest of
the world is trying to catch up to the USAians, though.

On Monday, April 25, 2016 at 4:22:25 PM UTC-4, Jeßus wrote:

> LOL. When was the last time chicken was expensive?

Right now. She used chicken breast, which isn't cheap, depending
where you buy it. I see some frozen on sale for $2.00 per pound,
all the way up to $6.99 per pound for the "fancy" stuff (not
organic, but not fed antibiotics). Of course that's here
in Michigan, not in Washington.

Cindy Hamilton

On 4/25/2016 2:22 PM, Je�us wrote:
>>> It's poor folks food.
>> >
>> >Ha! Not with the amount of chicken that I put in there. Was heavy on the
>> >chicken.
> LOL. When was the last time chicken was expensive?

It happens, Auztard:

http://finance.yahoo.com/blogs/big-d...183755167.html

Pricey Poultry: Why Chicken Has Gotten Expensive
By Christina Medici Scolaro
July 19, 2013 9:37 AM

Chicken prices have almost doubled in the last two years, leading higher
costs for restaurants and chicken lovers alike, and prices dont seem to
be dropping any time soon.

Drought conditions pushed grain prices higher in 2010. And last year's
drought-- the worst since the Dust Bowl which decimated farms in the
1930s--made matters worse.

Poultry producers increased prices to offset higher grain costs. For
instance, boneless chicken breast prices grew to $3.52 per pound last
month compared with about $3.20 in June of 2012, according to government
data. That's more than a 10 percent increase. And bone-in chicken leg
prices rose 2.5 percent to $1.65 per pound during that same time period.

On 4/25/2016 2:42 PM, Bruce� wrote:
> On Tue, 26 Apr 2016 06:37:41 +1000, Jeßus > wrote:
>
>> On Tue, 26 Apr 2016 05:51:33 +1000, Bruce© >
>> wrote:
>>
>>> Hidden sugar in prefab food and big portions?
>>
>> https://www.washingtonpost.com/news/...ything-we-eat/
>
> Corn in French fries, poultry and fish? Weird.
>

Here, watch the documentary and learn why:

http://www.kingcorn.net/

King Corn is a feature documentary about two friends, one acre of corn,
and the subsidized crop that drives our fast-food nation. In the film,
Ian Cheney and Curt Ellis, best friends from college on the east coast,
move to the heartland to learn where their food comes from. With the
help of friendly neighbors, genetically modified seeds, and powerful
herbicides, they plant and grow a bumper crop of Americas
most-productive, most-subsidized grain on one acre of Iowa soil. But
when they try to follow their pile of corn into the food system, what
they find raises troubling questions about how we eat€”and how we farm.

https://www.youtube.com/watch?v=GY3wBsncI2c

On 4/25/2016 2:49 PM, Je�us wrote:
> On Tue, 26 Apr 2016 06:42:31 +1000, Bruce© >
> wrote:
>
>> On Tue, 26 Apr 2016 06:37:41 +1000, Jeßus > wrote:
>>> On Tue, 26 Apr 2016 05:51:33 +1000, Bruce© >
>>> wrote:
>>>
>>>> Hidden sugar in prefab food and big portions?
>>>
>>> https://www.washingtonpost.com/news/...ything-we-eat/
>>
>> Corn in French fries, poultry and fish? Weird.
>
> It's a grain fed nation

Do you ever stop bitching about the USA, ever????

On Mon, 25 Apr 2016 13:50:52 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, April 25, 2016 at 4:22:25 PM UTC-4, Jeßus wrote:
>
>> LOL. When was the last time chicken was expensive?
>
>Right now. She used chicken breast, which isn't cheap, depending
>where you buy it. I see some frozen on sale for $2.00 per pound,
>all the way up to $6.99 per pound for the "fancy" stuff (not
>organic, but not fed antibiotics). Of course that's here
>in Michigan, not in Washington.


Sorry, but by my standards those prices are cheap.

On 4/25/2016 3:02 PM, Je�us wrote:
> On Mon, 25 Apr 2016 13:50:52 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Monday, April 25, 2016 at 4:22:25 PM UTC-4, Jeßus wrote:
>>
>>> LOL. When was the last time chicken was expensive?
>>
>> Right now. She used chicken breast, which isn't cheap, depending
>> where you buy it. I see some frozen on sale for $2.00 per pound,
>> all the way up to $6.99 per pound for the "fancy" stuff (not
>> organic, but not fed antibiotics). Of course that's here
>> in Michigan, not in Washington.
>
>
> Sorry, but by my standards those prices are cheap.
>

Spoken like someone from a pricey socialist economic blunder of a nation...

"Bruce©" > wrote in message
...

> Then, in your case, it's not about too many prefab foods with lots of
> hidden sugar in them, or about too huge portions. Which I would think
> were the main culprit.

That is what a lot of people claim but high fructose corn syrup which is
commonly used here. Have also heard claims about GMOs, chemicals in food,
antibiotics in meat and dairy. Lack of exercise. Who knows.

"Bruce©" > wrote in message
...
> On Tue, 26 Apr 2016 06:37:41 +1000, Jeßus > wrote:
>
>>On Tue, 26 Apr 2016 05:51:33 +1000, Bruce© >
>>wrote:
>>
>>>Hidden sugar in prefab food and big portions?
>>
>>https://www.washingtonpost.com/news/...ything-we-eat/
>
> Corn in French fries, poultry and fish? Weird.

Some fries have rice too in the form of starch or flour.

"Bruce©" > wrote in message
...
> On Mon, 25 Apr 2016 08:40:41 -0700, "Cheri" >
> wrote:
>
>>
>>"jinx the minx" > wrote in message
...
>>> Bruce� > wrote:
>
>>>> Is the entire US diabetic? I don't know anyone who's diabetic, but in
>>>> this newsgroup it seems to be the standard. What have you all been
>>>> eating the past 50 years?
>>>>
>>>
>>> One thing is certain. Far too many people are in denial about how the
>>> foods they eat impact their health and weight.
>>>
>>> --
>>> jinx the minx
>>
>>Universally, since type 2 is becoming an epidemic around the world.
>
> Yes, it's on the rise in Australia too. Maybe diabetes is the cause of
> the current "fat is good, carbs are bad" hype.

Just my opinion but I now realize why extreme diets are bad. I felt weak
and crappy on that extreme low fat diet. So unless one has a medical
condition that warrants it, I think it is better not to do this.

"onglet" > wrote in message ...
> On 4/25/2016 2:22 PM, Je�us wrote:
>>>> It's poor folks food.
>>> >
>>> >Ha! Not with the amount of chicken that I put in there. Was heavy on
>>> >the
>>> >chicken.
>> LOL. When was the last time chicken was expensive?
>
> It happens, Auztard:
>
> http://finance.yahoo.com/blogs/big-d...183755167.html
>
> Pricey Poultry: Why Chicken Has Gotten Expensive
> By Christina Medici Scolaro
> July 19, 2013 9:37 AM
>
> Chicken prices have almost doubled in the last two years, leading higher
> costs for restaurants and chicken lovers alike, and prices dont seem to
> be dropping any time soon.
>
> Drought conditions pushed grain prices higher in 2010. And last year's
> drought-- the worst since the Dust Bowl which decimated farms in the
> 1930s--made matters worse.
>
> Poultry producers increased prices to offset higher grain costs. For
> instance, boneless chicken breast prices grew to $3.52 per pound last
> month compared with about $3.20 in June of 2012, according to government
> data. That's more than a 10 percent increase. And bone-in chicken leg
> prices rose 2.5 percent to $1.65 per pound during that same time period.

Chicken isn't cheap here. No meat is.

"Jeßus" > wrote in message
...
> On Mon, 25 Apr 2016 13:50:52 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>>On Monday, April 25, 2016 at 4:22:25 PM UTC-4, Jeßus wrote:
>>
>>> LOL. When was the last time chicken was expensive?
>>
>>Right now. She used chicken breast, which isn't cheap, depending
>>where you buy it. I see some frozen on sale for $2.00 per pound,
>>all the way up to $6.99 per pound for the "fancy" stuff (not
>>organic, but not fed antibiotics). Of course that's here
>>in Michigan, not in Washington.
>
>
> Sorry, but by my standards those prices are cheap.

I use organic meats.

On Mon, 25 Apr 2016 15:21:30 -0700, "Julie Bove"
> wrote:

>
>"Jeßus" > wrote in message
.. .
>> On Mon, 25 Apr 2016 13:50:52 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>>On Monday, April 25, 2016 at 4:22:25 PM UTC-4, Jeßus wrote:
>>>
>>>> LOL. When was the last time chicken was expensive?
>>>
>>>Right now. She used chicken breast, which isn't cheap, depending
>>>where you buy it. I see some frozen on sale for $2.00 per pound,
>>>all the way up to $6.99 per pound for the "fancy" stuff (not
>>>organic, but not fed antibiotics). Of course that's here
>>>in Michigan, not in Washington.
>>
>> Sorry, but by my standards those prices are cheap.
>
>I use organic meats.

The chicken I buy is so-called 'free range', I don't buy breast but
thigh fillet is around AUD$16/KG which translates to about USD$6/lb.
I buy whole chickens too but can't recall the price.

The factory zombie chicken is considerably cheaper again, of course.

sf wrote in rec.food.cooking:

> On Sun, 24 Apr 2016 17:12:49 -0500, "cshenk" > wrote:
>
> > sf wrote in rec.food.cooking:
> >
> > > On Sun, 24 Apr 2016 11:12:24 -0500, "cshenk" >
> > > wrote:
> > >
> > > > Since Burgoo has huge variation, there isnt really a single
> > > > 'this is burgoo' that works for all.
> > >
> > > I see the Beaumont Inn Burgoo recipe calls for lima beans, so that
> > > means I can substitute a can of succotash for the creamed corn,
> > > thanks!
> >
> > Sure can! Though Burgoo is a very old thing (predates cans) that
> > would work.
>
> I don't want to make multiple meal's worth of food and don't keep lima
> beans or creamed corn on hand, so a canned twofer is fine for my
> purpose.

That would do very well for a small batch. Burgoo can be sized easily.

--

sf wrote in rec.food.cooking:

> On Sat, 23 Apr 2016 20:29:10 -0500, "cshenk" > wrote:
>
> > Julie Bove wrote in rec.food.cooking:
> >
> > > That's our dinner. We had that freak heat wave and now it is cool
> > > and rainy. So I made the stew. It smelled so good while cooking
> > > that the cats looked up at me with big eye, licking their lips.
> > > It has potatoes, white beans, creamed corn, corn, peas, green
> > > beans onions, celery, salt, pepper, parsley and bay leaves. Also
> > > a very small amount of Wondra flour. The creamed corn was a boo
> > > boo. I don't usually buy it and didn't realize I had grabbed the
> > > wrong can until I saw it going in. It did add nice body to it so
> > > it needed very little thickening.
> >
> > With minor variation, that is called burgoo here.
>
> I've looked at burgoo recipes before and not wanted to try it, but
> Julie's version sounds good to me. I realize now that I've make Caldo
> Verde several times that potato starch alone (even from yellow
> potatoes) thickens well, but I like the creamed corn idea. I'd
> probably throw in some whole kernels "just because", but that's me.

Yup! Oh, now she's claiming she didnt make anything like a burgoo, yet
every part of her's shows in the 5 more classic versions (LOL). Ah
well. Apparently she doesn't take compliments on something that
sounded good.

Carol

--

"Bruce©" > wrote in message
...
> On Mon, 25 Apr 2016 15:16:52 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Bruce©" > wrote in message
. ..
>>> On Tue, 26 Apr 2016 06:37:41 +1000, Jeßus > wrote:
>>>
>>>>On Tue, 26 Apr 2016 05:51:33 +1000, Bruce© >
>>>>wrote:
>>>>
>>>>>Hidden sugar in prefab food and big portions?
>>>>
>>>>https://www.washingtonpost.com/news/...ything-we-eat/
>>>
>>> Corn in French fries, poultry and fish? Weird.
>>
>>Some fries have rice too in the form of starch or flour.
>
> I thought they were made of potato. That's probably too naive.

They are but they have added seasonings and if frozen, things are added to
help them crisp in the oven.

"Bruce©" > wrote in message
...
> On Mon, 25 Apr 2016 15:19:37 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Bruce©" > wrote in message
. ..
>>> On Mon, 25 Apr 2016 08:40:41 -0700, "Cheri" >
>>> wrote:
>>>
>>>>
>>>>"jinx the minx" > wrote in message
...
>>>>> Bruce� > wrote:
>>>
>>>>>> Is the entire US diabetic? I don't know anyone who's diabetic, but in
>>>>>> this newsgroup it seems to be the standard. What have you all been
>>>>>> eating the past 50 years?
>>>>>>
>>>>>
>>>>> One thing is certain. Far too many people are in denial about how the
>>>>> foods they eat impact their health and weight.
>>>>>
>>>>> --
>>>>> jinx the minx
>>>>
>>>>Universally, since type 2 is becoming an epidemic around the world.
>>>
>>> Yes, it's on the rise in Australia too. Maybe diabetes is the cause of
>>> the current "fat is good, carbs are bad" hype.
>>
>>Just my opinion but I now realize why extreme diets are bad. I felt weak
>>and crappy on that extreme low fat diet. So unless one has a medical
>>condition that warrants it, I think it is better not to do this.
>
> I don't get any fat from meat and not a lot from dairy either. That
> doesn't make me feel crappy. It also doesn't make me feel better.

But do you eat things like olive oil? I didn't.

Bruce) wrote in rec.food.cooking:

> On Mon, 25 Apr 2016 02:38:20 -0500, jinx the minx
> > wrote:
>
> > It's also not an All About Julie group. Or a Shopping For Food
> > group. Or an I Need To Eat This Way Because I Have Gastroparesis
> > group. Or an I Can't Eat That group. Or any other excuse you use
> > when you justify tearing down what other people post about cooking.
> > How is that different or even okay to do? Can you say double
> > standard? You posted the original recipe, and we as your audience
> > are entitled to comment on it, plain and simple. If you didn't
> > want the feedback, you should have kept your carb concoction to
> > yourself. And really, my comment was in agreement with and
> > directed to Barbie, not you, until you shouted that you needed more
> > attention which I am now giving you, so be happy. I'll repeat my
> > agreement: it's far too carb laden, and I am entitled to say that
> > regardless that this isn't a diabetic newsgroup.
>
> Is the entire US diabetic? I don't know anyone who's diabetic, but in
> this newsgroup it seems to be the standard. What have you all been
> eating the past 50 years?

Naw, there's 2, maybe 3 here best I know. Most don;t obsess about it,
they just portion control what they need to portion control.

Carol

--

"cshenk" > wrote in message
...
> sf wrote in rec.food.cooking:
>
>> On Sat, 23 Apr 2016 20:29:10 -0500, "cshenk" > wrote:
>>
>> > Julie Bove wrote in rec.food.cooking:
>> >
>> > > That's our dinner. We had that freak heat wave and now it is cool
>> > > and rainy. So I made the stew. It smelled so good while cooking
>> > > that the cats looked up at me with big eye, licking their lips.
>> > > It has potatoes, white beans, creamed corn, corn, peas, green
>> > > beans onions, celery, salt, pepper, parsley and bay leaves. Also
>> > > a very small amount of Wondra flour. The creamed corn was a boo
>> > > boo. I don't usually buy it and didn't realize I had grabbed the
>> > > wrong can until I saw it going in. It did add nice body to it so
>> > > it needed very little thickening.
>> >
>> > With minor variation, that is called burgoo here.
>>
>> I've looked at burgoo recipes before and not wanted to try it, but
>> Julie's version sounds good to me. I realize now that I've make Caldo
>> Verde several times that potato starch alone (even from yellow
>> potatoes) thickens well, but I like the creamed corn idea. I'd
>> probably throw in some whole kernels "just because", but that's me.
>
> Yup! Oh, now she's claiming she didnt make anything like a burgoo, yet
> every part of her's shows in the 5 more classic versions (LOL). Ah
> well. Apparently she doesn't take compliments on something that
> sounded good.
>
> Carol

I made chicken stew. I saw burgoo recipes long before I encountered you and
I know the history. The story behind them is the mix of meats. So... Not
the same.

Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> > sf wrote in rec.food.cooking:
> >
> >>On Sat, 23 Apr 2016 20:29:10 -0500, "cshenk" >
> wrote:
> > >
> >>> Julie Bove wrote in rec.food.cooking:
> > > >
> >>> > That's our dinner. We had that freak heat wave and now it is
> cool >>> > and rainy. So I made the stew. It smelled so good while
> cooking >>> > that the cats looked up at me with big eye, licking
> their lips. >>> > It has potatoes, white beans, creamed corn, corn,
> peas, green >>> > beans onions, celery, salt, pepper, parsley and bay
> leaves. Also >>> > a very small amount of Wondra flour. The creamed
> corn was a boo >>> > boo. I don't usually buy it and didn't realize
> I had grabbed the >>> > wrong can until I saw it going in. It did
> add nice body to it so >>> > it needed very little thickening.
> > > >
> >>> With minor variation, that is called burgoo here.
> > >
> > > I've looked at burgoo recipes before and not wanted to try it, but
> > > Julie's version sounds good to me. I realize now that I've make
> > > Caldo Verde several times that potato starch alone (even from
> > > yellow potatoes) thickens well, but I like the creamed corn idea.
> > > I'd probably throw in some whole kernels "just because", but
> > > that's me.
> >
> > I posted a few that show a lot of variation and her recipe title
> > was a chicken stew so maybe it was not meatless (didnt see meat in
> > the ingredients but thats ok, none of us post perfectly).
> >
> > I liked her version too. Even if the recipes I had in stock do not
> > show it, canned creamed corn is very commonly added. The potato
> > feels one off to me but the general versions use it so I'm the
> > oddball there.
>
> How could chicken stew be meatless? There was boneless, skinless,
> chicken breast. I just assumed that people would realize this from
> the name. I will use canned chicken for soup. Would not for stew
> unless we were snowed in or something and couldn't get fresh. I
> think stew needs larger chunks of meat.

Reading comprehension on your end is not good Julie. You didn't post
any meat as any of the ingredient. You titled it chicken stew so AS I
SAID may not be meatless.



--

On 4/25/2016 12:15 AM, Bruce© wrote:
> On Mon, 25 Apr 2016 02:38:20 -0500, jinx the minx
> > wrote:
>
>> It's also not an All About Julie group. Or a Shopping For Food group. Or
>> an I Need To Eat This Way Because I Have Gastroparesis group. Or an I
>> Can't Eat That group. Or any other excuse you use when you justify tearing
>> down what other people post about cooking. How is that different or even
>> okay to do? Can you say double standard? You posted the original recipe,
>> and we as your audience are entitled to comment on it, plain and simple.
>> If you didn't want the feedback, you should have kept your carb concoction
>> to yourself. And really, my comment was in agreement with and directed to
>> Barbie, not you, until you shouted that you needed more attention which I
>> am now giving you, so be happy. I'll repeat my agreement: it's far too
>> carb laden, and I am entitled to say that regardless that this isn't a
>> diabetic newsgroup.
>
> Is the entire US diabetic? I don't know anyone who's diabetic, but in
> this newsgroup it seems to be the standard. What have you all been
> eating the past 50 years?
>

The type II diabetes is going to hit the US healthcare system with an
awesome load. We are like little babies playing in the sandbox unaware
of the coming tornado. The advent of huge soft drink cups was an
indicator of how it's all going to go down. If you have a taste for
these big-ass drinks, get down to your doc and let him know. Things will
never be the same once you're diagnosed with this. Hopefully, you'll
have a good health plan with good drug coverage in place. It's not for
the faint of heart so don't even try finding out unless you're up for
all it's gonna take.

http://www.rockcitytimes.com/wp-cont...triplegulp.jpg

On Tue, 26 Apr 2016 09:07:20 +1000, Bruce© >
wrote:

>A good reason to make your own. The industry turns everything into
>gunk. Cat food with colorants. As if a cat cares.

Sugar in minced garlic is one that always gets me.

>Or basa fillets. 30 to 50% of a basa fillet is injected water.

As if we need another reason to steer clear of Basa.
Hmm, I might buy some sea trout for dinner tonight...

On 4/25/2016 4:20 PM, Bruce� wrote:
>>> Corn in French fries, poultry and fish? Weird.
>> >
>> >Some fries have rice too in the form of starch or flour.
> I thought they were made of potato. That's probably too naive.

No mincing one, it's not:

http://www.potatopro.com/product-typ...n-french-fries

http://www.potatopro.com/product-typ...-and-derivates

http://www.nytimes.com/1999/05/05/di...pagewanted=all

I DREDGED one batch in potato starch before frying, as some fast-food
restaurants do to assure a crisp outer shell. The fries were crisp, but
the starch gathered into tiny balls on the surface and did not brown well.

On 4/25/2016 4:35 PM, Bruce� wrote:
> I don't get any fat from meat and not a lot from dairy either. That
> doesn't make me feel crappy. It also doesn't make me feel better.

Why is it you NEVER share any of your vegan recipes here?

On 4/25/2016 1:13 PM, carnal asada wrote:
> On 4/25/2016 4:20 PM, Bruce� wrote:
>>>> Corn in French fries, poultry and fish? Weird.
>>> >
>>> >Some fries have rice too in the form of starch or flour.
>> I thought they were made of potato. That's probably too naive.
>
> No mincing one, it's not:
>
> http://www.potatopro.com/product-typ...n-french-fries
>
> http://www.potatopro.com/product-typ...-and-derivates
>
>
> http://www.nytimes.com/1999/05/05/di...pagewanted=all
>
>
> I DREDGED one batch in potato starch before frying, as some fast-food
> restaurants do to assure a crisp outer shell. The fries were crisp, but
> the starch gathered into tiny balls on the surface and did not brown well.

I haven't tried making fries in ages but my suggestion is to make sure
that the potatoes are as dry as you can make it before adding
cornstarch. I'd put it in a bag and shake it to knock of all the excess
starch. OTOH, I don't like making French fries so... whatever.

On 4/25/2016 5:12 PM, Je�us wrote:
> Sugar in minced garlic is one that always gets me.

Your mama made terrible oat meal!

Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> > sf wrote in rec.food.cooking:
> >
> >>On Sat, 23 Apr 2016 20:29:10 -0500, "cshenk" >
> wrote:
> > >
> >>> Julie Bove wrote in rec.food.cooking:
> > > >
> >>> > That's our dinner. We had that freak heat wave and now it is
> cool >>> > and rainy. So I made the stew. It smelled so good while
> cooking >>> > that the cats looked up at me with big eye, licking
> their lips. >>> > It has potatoes, white beans, creamed corn, corn,
> peas, green >>> > beans onions, celery, salt, pepper, parsley and bay
> leaves. Also >>> > a very small amount of Wondra flour. The creamed
> corn was a boo >>> > boo. I don't usually buy it and didn't realize
> I had grabbed the >>> > wrong can until I saw it going in. It did
> add nice body to it so >>> > it needed very little thickening.
> > > >
> >>> With minor variation, that is called burgoo here.
> > >
> > > I've looked at burgoo recipes before and not wanted to try it, but
> > > Julie's version sounds good to me. I realize now that I've make
> > > Caldo Verde several times that potato starch alone (even from
> > > yellow potatoes) thickens well, but I like the creamed corn idea.
> > > I'd probably throw in some whole kernels "just because", but
> > > that's me.
> >
> > Yup! Oh, now she's claiming she didnt make anything like a burgoo,
> > yet every part of her's shows in the 5 more classic versions (LOL).
> > Ah well. Apparently she doesn't take compliments on something that
> > sounded good.
> >
> > Carol
>
> I made chicken stew. I saw burgoo recipes long before I encountered
> you and I know the history. The story behind them is the mix of
> meats. So... Not the same.

Julie, please stop being rude.

--

On 4/25/2016 5:22 PM, dsi1 wrote:
> On 4/25/2016 1:13 PM, carnal asada wrote:
>> On 4/25/2016 4:20 PM, Bruce� wrote:
>>>>> Corn in French fries, poultry and fish? Weird.
>>>> >
>>>> >Some fries have rice too in the form of starch or flour.
>>> I thought they were made of potato. That's probably too naive.
>>
>> No mincing one, it's not:
>>
>> http://www.potatopro.com/product-typ...n-french-fries
>>
>> http://www.potatopro.com/product-typ...-and-derivates
>>
>>
>>
>> http://www.nytimes.com/1999/05/05/di...pagewanted=all
>>
>>
>>
>> I DREDGED one batch in potato starch before frying, as some fast-food
>> restaurants do to assure a crisp outer shell. The fries were crisp, but
>> the starch gathered into tiny balls on the surface and did not brown
>> well.
>
> I haven't tried making fries in ages but my suggestion is to make sure
> that the potatoes are as dry as you can make it before adding
> cornstarch.

Yesirree!

> I'd put it in a bag and shake it to knock of all the excess
> starch. OTOH, I don't like making French fries so... whatever.

I like the long soak, dry and double blanch/fry method.

I've yet to need corn or potato starch, but the former isn't bad on that
absurdly tasty Korean friend chicken!

Now I'm getting hungry.

On 4/25/2016 5:27 PM, cshenk wrote:

>>> Yup! Oh, now she's claiming she didnt make anything like a burgoo,
>>> yet every part of her's shows in the 5 more classic versions (LOL).
>>> Ah well. Apparently she doesn't take compliments on something that
>>> sounded good.
>>>
>>> Carol
>>
>> I made chicken stew. I saw burgoo recipes long before I encountered
>> you and I know the history. The story behind them is the mix of
>> meats. So... Not the same.
>
> Julie, please stop being rude.
>

She's not being "rude" but you're testing positive for net-nanny-ism again.

Bruce) wrote in rec.food.cooking:

> On Mon, 25 Apr 2016 18:01:00 -0500, "cshenk" > wrote:
>
> > Bruce) wrote in rec.food.cooking:
> >
> >> On Mon, 25 Apr 2016 02:38:20 -0500, jinx the minx
> >> > wrote:
> >>
> >> > It's also not an All About Julie group. Or a Shopping For Food
> >> > group. Or an I Need To Eat This Way Because I Have Gastroparesis
> >> > group. Or an I Can't Eat That group. Or any other excuse you
> use >> > when you justify tearing down what other people post about
> cooking. >> > How is that different or even okay to do? Can you say
> double >> > standard? You posted the original recipe, and we as your
> audience >> > are entitled to comment on it, plain and simple. If
> you didn't >> > want the feedback, you should have kept your carb
> concoction to >> > yourself. And really, my comment was in agreement
> with and >> > directed to Barbie, not you, until you shouted that you
> needed more >> > attention which I am now giving you, so be happy.
> I'll repeat my >> > agreement: it's far too carb laden, and I am
> entitled to say that >> > regardless that this isn't a diabetic
> newsgroup. >>
> >> Is the entire US diabetic? I don't know anyone who's diabetic, but
> in >> this newsgroup it seems to be the standard. What have you all
> been >> eating the past 50 years?
> >
> > Naw, there's 2, maybe 3 here best I know. Most don;t obsess about
> > it, they just portion control what they need to portion control.
>
> Are you sure it's not more than 50% here? Of course, young people
> don't use Usenet anymore, so that increases the number too. Just like
> there will be a larger than average number of bald men in rfc

LOL, no, it really isn't. Might be more than 2 or 3, but only 2 or 3
mention it often enough to notice.

--