I made an omelet for dinner. I spooned some cooked crawfish tail meat
down the middle and seasoned it with a bit of Old Bay seasoning, pepper
and some dried herbs including granulated garlic and dill weed. The
omelet was cooked in butter. Not a great pic but here it was when it
just started to set:

http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg

As usually happens, when attempting to fold the omelet it broke. Oh
well! None of it really makes for a good picture. I toasted a slice of
buttered whole wheat bread to go with it.

Jill

On 2016-05-02 7:56 PM, jmcquown wrote:
> I made an omelet for dinner. I spooned some cooked crawfish tail meat
> down the middle and seasoned it with a bit of Old Bay seasoning, pepper
> and some dried herbs including granulated garlic and dill weed. The
> omelet was cooked in butter. Not a great pic but here it was when it
> just started to set:
>
> http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>
> As usually happens, when attempting to fold the omelet it broke. Oh
> well! None of it really makes for a good picture. I toasted a slice of
> buttered whole wheat bread to go with it.
>
Sounds good Jill. We had some big chicken legs thawing, but not fast
enough and that seemed like a good excuse to go out for supper. I had
not had a fish meal for the last week so I had fish and chips and they
were pretty good. They came with the standard cole slaw. I have never
liked cole slaw that much and usually only have enough to taste it and
confirm my lack of enthusiasm for it, but this stuff was really good so
I finished it off.

On Mon, 2 May 2016 20:00:08 -0400, Dave Smith
> wrote:

>We had some big chicken legs thawing, but not fast
>enough and that seemed like a good excuse to go out for supper. I had
>not had a fish meal for the last week so I had fish and chips and they
>were pretty good. They came with the standard cole slaw. I have never
>liked cole slaw that much and usually only have enough to taste it and
>confirm my lack of enthusiasm for it, but this stuff was really good so
>I finished it off.

I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then that
hundredth one comes along and is really good. I've never quite figured
out what the difference is.

On 5/2/2016 8:04 PM, Je�us wrote:
> On Mon, 2 May 2016 20:00:08 -0400, Dave Smith
> > wrote:
>
>> We had some big chicken legs thawing, but not fast
>> enough and that seemed like a good excuse to go out for supper. I had
>> not had a fish meal for the last week so I had fish and chips and they
>> were pretty good. They came with the standard cole slaw. I have never
>> liked cole slaw that much and usually only have enough to taste it and
>> confirm my lack of enthusiasm for it, but this stuff was really good so
>> I finished it off.
>
> I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then that
> hundredth one comes along and is really good. I've never quite figured
> out what the difference is.
>
I haven't figured out cole slaw either. I'm not willing to try that
100th's because if I disliked it 90-something times before what's the
point? I'm not chasing after elusive good cole slaw. There are so many
other ways I enjoy cabbage without that one.

Jill

On 5/2/2016 8:25 PM, jmcquown wrote:

>>
>> I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then that
>> hundredth one comes along and is really good. I've never quite figured
>> out what the difference is.
>>
> I haven't figured out cole slaw either. I'm not willing to try that
> 100th's because if I disliked it 90-something times before what's the
> point? I'm not chasing after elusive good cole slaw. There are so many
> other ways I enjoy cabbage without that one.
>
> Jill

I'll have to post the recipe I use again. It is one of the few I like.

My preference is a fine chop of the cabbage, onion, carrot. Uses celery
seed instead of celery. If it is course cur cabbage I won'r bother
trying it.

"Ed Pawlowski" > wrote in message
...
> On 5/2/2016 8:25 PM, jmcquown wrote:
>
>>>
>>> I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then that
>>> hundredth one comes along and is really good. I've never quite figured
>>> out what the difference is.
>>>
>> I haven't figured out cole slaw either. I'm not willing to try that
>> 100th's because if I disliked it 90-something times before what's the
>> point? I'm not chasing after elusive good cole slaw. There are so many
>> other ways I enjoy cabbage without that one.
>>
>> Jill
>
> I'll have to post the recipe I use again. It is one of the few I like.
>
> My preference is a fine chop of the cabbage, onion, carrot. Uses celery
> seed instead of celery. If it is course cur cabbage I won'r bother trying
> it.

I put celery seed in when I make it too. Also onion.

On 5/2/2016 9:12 PM, Bruce wrote:
> On Mon, 2 May 2016 21:00:34 -0400, Ed Pawlowski > wrote:
>
>> On 5/2/2016 8:25 PM, jmcquown wrote:
>>
>>>>
>>>> I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then that
>>>> hundredth one comes along and is really good. I've never quite figured
>>>> out what the difference is.
>>>>
>>> I haven't figured out cole slaw either. I'm not willing to try that
>>> 100th's because if I disliked it 90-something times before what's the
>>> point? I'm not chasing after elusive good cole slaw. There are so many
>>> other ways I enjoy cabbage without that one.
>>>
>>> Jill
>>
>> I'll have to post the recipe I use again. It is one of the few I like.
>>
>> My preference is a fine chop of the cabbage, onion, carrot. Uses celery
>> seed instead of celery. If it is course cur cabbage I won'r bother
>> trying it.
>
> There I was googling what kind of cabbage 'course cur cabbage' is, but
> I get it now
>
I didnt leak at mi speel checker

"Bruce" > wrote in message
...
> On Mon, 2 May 2016 21:00:34 -0400, Ed Pawlowski > wrote:
>
>>On 5/2/2016 8:25 PM, jmcquown wrote:
>>
>>>>
>>>> I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then that
>>>> hundredth one comes along and is really good. I've never quite figured
>>>> out what the difference is.
>>>>
>>> I haven't figured out cole slaw either. I'm not willing to try that
>>> 100th's because if I disliked it 90-something times before what's the
>>> point? I'm not chasing after elusive good cole slaw. There are so many
>>> other ways I enjoy cabbage without that one.
>>>
>>> Jill
>>
>>I'll have to post the recipe I use again. It is one of the few I like.
>>
>>My preference is a fine chop of the cabbage, onion, carrot. Uses celery
>>seed instead of celery. If it is course cur cabbage I won'r bother
>>trying it.
>
> There I was googling what kind of cabbage 'course cur cabbage' is, but
> I get it now

lol I was just about to ask ...

Ed please post your recipe?



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

On Mon, 2 May 2016 20:25:21 -0400, jmcquown >
wrote:

>On 5/2/2016 8:04 PM, Je?us wrote:
>> On Mon, 2 May 2016 20:00:08 -0400, Dave Smith
>> > wrote:
>>
>>> We had some big chicken legs thawing, but not fast
>>> enough and that seemed like a good excuse to go out for supper. I had
>>> not had a fish meal for the last week so I had fish and chips and they
>>> were pretty good. They came with the standard cole slaw. I have never
>>> liked cole slaw that much and usually only have enough to taste it and
>>> confirm my lack of enthusiasm for it, but this stuff was really good so
>>> I finished it off.
>>
>> I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then that
>> hundredth one comes along and is really good. I've never quite figured
>> out what the difference is.
>>
>I haven't figured out cole slaw either. I'm not willing to try that
>100th's because if I disliked it 90-something times before what's the
>point? I'm not chasing after elusive good cole slaw. There are so many
>other ways I enjoy cabbage without that one.

I'm the same, I'm not on any quest for the ultimate coleslaw
Giving it some more thought, one thing I dislike is if the cabbage in
particular isn't chopped fine enough, not allowing the dressing to
soak in, so to speak.

"Sqwertz" > wrote in message
...
> On Mon, 2 May 2016 20:25:21 -0400, jmcquown wrote:
>
>> I haven't figured out cole slaw either. I'm not willing to try that
>> 100th's because if I disliked it 90-something times before what's the
>> point? I'm not chasing after elusive good cole slaw. There are so many
>> other ways I enjoy cabbage without that one.
>
> Cole slaw is easy to like when done properly (not too sweet like so
> many places do it). My 95 out of 100 dislikes is potato salad -
> BOOOOORING.

I didn't even know that I liked potato salad as I hated the stuff that my
mom made. Boring is right! Then I got some that I wasn't expecting at some
restaurant. Loved it! I have since made many different recipes and mostly
liked them all but... Others did not. Seems that people are super picky
with that and also macaroni salad.

I remember Angela being given samples of potato salad at some deli. With
each bite, she said, "Nope". She was ready to give up with one left to
taste. She feared it. The clerk talked her into it. That was the one!
She loved it.

I remember them having many different kinds with names like "home-style",
"country", "spicy". "onion", "mustard"... But aside from one being more
yellow, they all looked the same. Oddly, the mustard one wasn't the yellow
one. All the clerk could tell us was that they were all different but he
couldn't say how. Hence, the samples.

I also remember the episode on Happy Days where Marianne is debating between
mayo or vinegar dressing. And the dad tells her that nobody likes vinegar
dressing. But I do! I made one recipe that was merely sliced, cooked
potatoes, sliced onion and I think vinegar, salt, pepper and perhaps olive
oil. Nobody but me liked it. Nobody at all.

That being said, potato salad is certainly something I can easily live
without. I can think of many other ways to do potatoes that I prefer.

On 5/2/2016 11:56 PM, Julie Bove wrote:
> I made one recipe that was merely sliced, cooked potatoes, sliced onion
> and I think vinegar, salt, pepper and perhaps olive oil. Nobody but me
> liked it. Nobody at all.

I can see why!

On 5/2/2016 10:45 PM, Sqwertz wrote:
> My 95 out of 100 dislikes is potato salad -
> BOOOOORING.
>
> -sw
-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


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

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

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

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

"Jeßus" > wrote in message
...
> On Mon, 2 May 2016 20:00:08 -0400, Dave Smith
> > wrote:
>
>>We had some big chicken legs thawing, but not fast
>>enough and that seemed like a good excuse to go out for supper. I had
>>not had a fish meal for the last week so I had fish and chips and they
>>were pretty good. They came with the standard cole slaw. I have never
>>liked cole slaw that much and usually only have enough to taste it and
>>confirm my lack of enthusiasm for it, but this stuff was really good so
>>I finished it off.
>
> I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then that
> hundredth one comes along and is really good. I've never quite figured
> out what the difference is.

I don't usually hate them although I tried some Thai slaw that Claim Jumper
used to have on their menu. Not sure if they still do. Hated that. Mostly
I find it to be rather meh. But sometimes I really love it. A & W Root
beer had the good stuff. It was chopped really fine. Also love what some
of the Mexican places here made. Lightly dressed and the dressing wasn't
creamy. I have tried like heck to recreate it at home and can't. Not sure
what was in the dressing. And can't ask as all of the places where I got it
are no longer there.

On Mon, 2 May 2016 22:42:28 -0700, "Julie Bove"
> wrote:

>"Jeßus" > wrote in message
.. .
>> I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then that
>> hundredth one comes along and is really good. I've never quite figured
>> out what the difference is.
>
>I don't usually hate them although I tried some Thai slaw that Claim Jumper
>used to have on their menu. Not sure if they still do. Hated that. Mostly
>I find it to be rather meh. But sometimes I really love it. A & W Root
>beer had the good stuff. It was chopped really fine.

Yes, I think that's what makes a difference to me - how finely it was
chopped. Most are not chopped finely enough and you still get that
'raw' cabbage taste and crunch. I like cabbage but that's not what I'm
looking for in a coleslaw.

On 5/2/2016 2:04 PM, Je�us wrote:
> On Mon, 2 May 2016 20:00:08 -0400, Dave Smith
> > wrote:
>
>> We had some big chicken legs thawing, but not fast
>> enough and that seemed like a good excuse to go out for supper. I had
>> not had a fish meal for the last week so I had fish and chips and they
>> were pretty good. They came with the standard cole slaw. I have never
>> liked cole slaw that much and usually only have enough to taste it and
>> confirm my lack of enthusiasm for it, but this stuff was really good so
>> I finished it off.
>
> I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then that
> hundredth one comes along and is really good. I've never quite figured
> out what the difference is.
>

My guess is that it's MSG and sugar.

On Tue, 3 May 2016 10:32:04 -1000, dsi1
> wrote:

>On 5/2/2016 2:04 PM, Je?us wrote:
>> On Mon, 2 May 2016 20:00:08 -0400, Dave Smith
>> > wrote:
>>
>>> We had some big chicken legs thawing, but not fast
>>> enough and that seemed like a good excuse to go out for supper. I had
>>> not had a fish meal for the last week so I had fish and chips and they
>>> were pretty good. They came with the standard cole slaw. I have never
>>> liked cole slaw that much and usually only have enough to taste it and
>>> confirm my lack of enthusiasm for it, but this stuff was really good so
>>> I finished it off.
>>
>> I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then that
>> hundredth one comes along and is really good. I've never quite figured
>> out what the difference is.
>>
>
>My guess is that it's MSG and sugar.

Well, a lot of coleslaw is too sweet for me so that's one reason.

On 5/3/2016 10:40 AM, Je�us wrote:
> On Tue, 3 May 2016 10:32:04 -1000, dsi1
> > wrote:
>
>> On 5/2/2016 2:04 PM, Je?us wrote:
>>> On Mon, 2 May 2016 20:00:08 -0400, Dave Smith
>>> > wrote:
>>>
>>>> We had some big chicken legs thawing, but not fast
>>>> enough and that seemed like a good excuse to go out for supper. I had
>>>> not had a fish meal for the last week so I had fish and chips and they
>>>> were pretty good. They came with the standard cole slaw. I have never
>>>> liked cole slaw that much and usually only have enough to taste it and
>>>> confirm my lack of enthusiasm for it, but this stuff was really good so
>>>> I finished it off.
>>>
>>> I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then that
>>> hundredth one comes along and is really good. I've never quite figured
>>> out what the difference is.
>>>
>>
>> My guess is that it's MSG and sugar.
>
> Well, a lot of coleslaw is too sweet for me so that's one reason.
>

About 50% of the time, there's too much vinegar. I'd use a little
mustard. You'll taste it but won't be able to identify it. It's a tricky
balancing act.

Je_us wrote in rec.food.cooking:

> On Tue, 3 May 2016 10:32:04 -1000, dsi1
> > wrote:
>
> > On 5/2/2016 2:04 PM, Je?us wrote:
> >> On Mon, 2 May 2016 20:00:08 -0400, Dave Smith
> >> > wrote:
> > >
> >>> We had some big chicken legs thawing, but not fast
> >>> enough and that seemed like a good excuse to go out for supper. I
> had >>> not had a fish meal for the last week so I had fish and chips
> and they >>> were pretty good. They came with the standard cole slaw.
> I have never >>> liked cole slaw that much and usually only have
> enough to taste it and >>> confirm my lack of enthusiasm for it, but
> this stuff was really good so >>> I finished it off.
> > >
> >> I'm the same with coleslaw. 99 out of 100 coleslaws I hate, then
> that >> hundredth one comes along and is really good. I've never
> quite figured >> out what the difference is.
> > >
> >
> > My guess is that it's MSG and sugar.
>
> Well, a lot of coleslaw is too sweet for me so that's one reason.

I dislike sweet added coleslaws, going more for the savory sorts.



--

Dave Smith wrote in rec.food.cooking:

> On 2016-05-02 7:56 PM, jmcquown wrote:
> > I made an omelet for dinner. I spooned some cooked crawfish tail
> > meat down the middle and seasoned it with a bit of Old Bay
> > seasoning, pepper and some dried herbs including granulated garlic
> > and dill weed. The omelet was cooked in butter. Not a great pic
> > but here it was when it just started to set:
> >
> > http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
> >
> > As usually happens, when attempting to fold the omelet it broke. Oh
> > well! None of it really makes for a good picture. I toasted a
> > slice of buttered whole wheat bread to go with it.
> >
> Sounds good Jill. We had some big chicken legs thawing, but not fast
> enough and that seemed like a good excuse to go out for supper. I had
> not had a fish meal for the last week so I had fish and chips and
> they were pretty good. They came with the standard cole slaw. I have
> never liked cole slaw that much and usually only have enough to taste
> it and confirm my lack of enthusiasm for it, but this stuff was
> really good so I finished it off.

One of the things I have never liked was the 'sweet' coleslaws. Bleech.


--

cshenk wrote:
>Dave Smith:
>>jmcquown wrote:
>> > I made an omelet for dinner. I spooned some cooked crawfish tail
>> > meat down the middle and seasoned it with a bit of Old Bay
>> > seasoning, pepper and some dried herbs including granulated garlic
>> > and dill weed. The omelet was cooked in butter. Not a great pic
>> > but here it was when it just started to set:
>> >
>> > http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>> >
>> > As usually happens, when attempting to fold the omelet it broke. Oh
>> > well! None of it really makes for a good picture. I toasted a
>> > slice of buttered whole wheat bread to go with it.
>> >
>> Sounds good Jill. We had some big chicken legs thawing, but not fast
>> enough and that seemed like a good excuse to go out for supper. I had
>> not had a fish meal for the last week so I had fish and chips and
>> they were pretty good. They came with the standard cole slaw. I have
>> never liked cole slaw that much and usually only have enough to taste
>> it and confirm my lack of enthusiasm for it, but this stuff was
>> really good so I finished it off.
>
>One of the things I have never liked was the 'sweet' coleslaws. Bleech.

Good cole slaw requires fresh cabbage, it's not possible to make good
slaw from storage cabbage... buy cabbage from a farm stand (not a
farmer's market) or grow your own. For slaw choose small/young
cabbage or use the center two thirds (use the large leafed outter
portion for cooked dishes}. Then use a sharp chefs knife to slice
*thin* shreds... with a dull knife or a food processor there is too
much bruising... bruised cabbage makes woofy slaw that will have a
short shelf life. As for a recipe too many people tend to use too
many ingredients, for cole slaw less is more, keep it simple and don't
use strong flavored ingredients with cabbage or it'll be TIAD... N O
onions! The recipe in the 2nd Avenue Deli cookbook is an excellent
guide; pg. 7:
2 pounds cabbage
1/4 cup very finely grated carrot
3 Tbls white vinegar
1/2 cup Hellman's mayo
1 tsp salt
1/4 tsp white pepper
As with all recipes I go by taste rather than measure.
Their recipe calls for chopped chives but I don't like any onion taste
in cole slaw, I love onions but not in slaw or potato and macaroni
salad... I add a small amount of diced green and red bell pepper for
color, and a little minced curly leaf parsley and a sprig for garnish
While adding ingredients taste for salt and vinegar rather than add it
all in one fell swoop... in fact go easy on salt and vinegar until
after the slaw macerates in the fridge for several hours, you can
always add more but you can't remove any. Juices will form as salt
extracts liquid from the cabbage... add more mayo or milk to adjust
for texture/juiceiness. I grow cabbage (grows very well here) and
will use a freshly harvested head for slaw, I'll fill an 8 quart pot.
A lotta slaw:
http://i64.tinypic.com/28mmecl.jpg
http://i68.tinypic.com/29snkm.jpg
Lotta speecy-spicey peppers too:
http://i63.tinypic.com/11bk8io.jpg

On 5/3/2016 12:14 PM, Brooklyn1 wrote:
> Good cole slaw requires fresh cabbage, it's not possible to make good
> slaw from storage cabbage... buy cabbage from a farm stand (not a
> farmer's market) or grow your own.

I buy it at a farm stand, in season. Grow my own? Not likely.

> For slaw choose small/young
> cabbage or use the center two thirds (use the large leafed outter
> portion for cooked dishes}

(snip, snore)

> slaw less is more, keep it simple and don't
> use strong flavored ingredients with cabbage or it'll be TIAD... N O
> onions! The recipe in the 2nd Avenue Deli cookbook is an excellent
> guide; pg. 7:
> 2 pounds cabbage
> 1/4 cup very finely grated carrot
> 3 Tbls white vinegar
> 1/2 cup Hellman's mayo

(snippage)

I will never like cole slaw made with mayo.

Jill

jmcquown wrote:
> On 5/3/2016 12:14 PM, Brooklyn1 wrote:
>> Good cole slaw requires fresh cabbage, it's not possible to make good
>> slaw from storage cabbage... buy cabbage from a farm stand (not a
>> farmer's market) or grow your own.
>
> I buy it at a farm stand, in season. Grow my own? Not likely.
>
>> For slaw choose small/young
>> cabbage or use the center two thirds (use the large leafed outter
>> portion for cooked dishes}
>
> (snip, snore)

lol

>> slaw less is more, keep it simple and don't
>> use strong flavored ingredients with cabbage or it'll be TIAD... N O
>> onions! The recipe in the 2nd Avenue Deli cookbook is an excellent
>> guide; pg. 7:
>> 2 pounds cabbage
>> 1/4 cup very finely grated carrot
>> 3 Tbls white vinegar
>> 1/2 cup Hellman's mayo
>
> (snippage)
>
> I will never like cole slaw made with mayo.
>
> Jill

really? really??

not even with just the right amount of mayo?

I use lemon instead of vinegar and a higher carrot to cabbage ratio
than the Shelster

On Tue, 3 May 2016 12:06:01 -0500, Sqwertz >
wrote:

>On Tue, 3 May 2016 12:44:35 -0400, jmcquown wrote:
>
>> I will never like cole slaw made with mayo.
>
>Half mayo and half Italian dressing works wonders. It's basically a
>creamy Italian dressing.
>
>-sw
then call it something other than German Potato Salad
Janet US

On 5/3/2016 11:06 AM, Sqwertz wrote:
> Italian dressing.
>
> -sw
-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


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

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

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

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

On Tue, 03 May 2016 12:14:51 -0400, Brooklyn1
> wrote:

>cshenk wrote:
>>Dave Smith:
>>>jmcquown wrote:
>>> > I made an omelet for dinner. I spooned some cooked crawfish tail
>>> > meat down the middle and seasoned it with a bit of Old Bay
>>> > seasoning, pepper and some dried herbs including granulated garlic
>>> > and dill weed. The omelet was cooked in butter. Not a great pic
>>> > but here it was when it just started to set:
>>> >
>>> > http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>>> >
>>> > As usually happens, when attempting to fold the omelet it broke. Oh
>>> > well! None of it really makes for a good picture. I toasted a
>>> > slice of buttered whole wheat bread to go with it.
>>> >
>>> Sounds good Jill. We had some big chicken legs thawing, but not fast
>>> enough and that seemed like a good excuse to go out for supper. I had
>>> not had a fish meal for the last week so I had fish and chips and
>>> they were pretty good. They came with the standard cole slaw. I have
>>> never liked cole slaw that much and usually only have enough to taste
>>> it and confirm my lack of enthusiasm for it, but this stuff was
>>> really good so I finished it off.
>>
>>One of the things I have never liked was the 'sweet' coleslaws. Bleech.
>
>Good cole slaw requires fresh cabbage, it's not possible to make good
>slaw from storage cabbage... buy cabbage from a farm stand (not a
>farmer's market) or grow your own. For slaw choose small/young
>cabbage or use the center two thirds (use the large leafed outter
>portion for cooked dishes}. Then use a sharp chefs knife to slice
>*thin* shreds... with a dull knife or a food processor there is too
>much bruising... bruised cabbage makes woofy slaw that will have a
>short shelf life. As for a recipe too many people tend to use too
>many ingredients, for cole slaw less is more, keep it simple and don't
>use strong flavored ingredients with cabbage or it'll be TIAD... N O
>onions! The recipe in the 2nd Avenue Deli cookbook is an excellent
>guide; pg. 7:
>2 pounds cabbage
>1/4 cup very finely grated carrot
>3 Tbls white vinegar
>1/2 cup Hellman's mayo
>1 tsp salt
>1/4 tsp white pepper
>As with all recipes I go by taste rather than measure.
>Their recipe calls for chopped chives but I don't like any onion taste
>in cole slaw, I love onions but not in slaw or potato and macaroni
>salad... I add a small amount of diced green and red bell pepper for
>color, and a little minced curly leaf parsley and a sprig for garnish
>While adding ingredients taste for salt and vinegar rather than add it
>all in one fell swoop... in fact go easy on salt and vinegar until
>after the slaw macerates in the fridge for several hours, you can
>always add more but you can't remove any. Juices will form as salt
>extracts liquid from the cabbage... add more mayo or milk to adjust
>for texture/juiceiness. I grow cabbage (grows very well here) and
>will use a freshly harvested head for slaw, I'll fill an 8 quart pot.
>A lotta slaw:
>http://i64.tinypic.com/28mmecl.jpg
>http://i68.tinypic.com/29snkm.jpg
>Lotta speecy-spicey peppers too:
>http://i63.tinypic.com/11bk8io.jpg

8 quarts of cole slaw is a disgusting wet mess by late day 2.
Janet US

On Mon, 2 May 2016 20:00:08 -0400, Dave Smith
> wrote:

>On 2016-05-02 7:56 PM, jmcquown wrote:
>> I made an omelet for dinner. I spooned some cooked crawfish tail meat
>> down the middle and seasoned it with a bit of Old Bay seasoning, pepper
>> and some dried herbs including granulated garlic and dill weed. The
>> omelet was cooked in butter. Not a great pic but here it was when it
>> just started to set:
>>
>> http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>>
>> As usually happens, when attempting to fold the omelet it broke. Oh
>> well! None of it really makes for a good picture. I toasted a slice of
>> buttered whole wheat bread to go with it.
>>
>Sounds good Jill. We had some big chicken legs thawing, but not fast
>enough and that seemed like a good excuse to go out for supper. I had
>not had a fish meal for the last week so I had fish and chips and they
>were pretty good. They came with the standard cole slaw. I have never
>liked cole slaw that much and usually only have enough to taste it and
>confirm my lack of enthusiasm for it, but this stuff was really good so
>I finished it off.

And people said my refried beans were disgusting, no one expects
mashed beans to look appetizing... well that omelet looks like an
OB-GYN cancer.

On 5/2/2016 9:43 PM, Brooklyn1 wrote:
> On Mon, 2 May 2016 20:00:08 -0400, Dave Smith
> > wrote:
>
>> On 2016-05-02 7:56 PM, jmcquown wrote:
>>> I made an omelet for dinner. I spooned some cooked crawfish tail meat
>>> down the middle and seasoned it with a bit of Old Bay seasoning, pepper
>>> and some dried herbs including granulated garlic and dill weed. The
>>> omelet was cooked in butter. Not a great pic but here it was when it
>>> just started to set:
>>>
>>> http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>>>
>>> As usually happens, when attempting to fold the omelet it broke. Oh
>>> well! None of it really makes for a good picture. I toasted a slice of
>>> buttered whole wheat bread to go with it.
>>>
>> Sounds good Jill. We had some big chicken legs thawing, but not fast
>> enough and that seemed like a good excuse to go out for supper. I had
>> not had a fish meal for the last week so I had fish and chips and they
>> were pretty good. They came with the standard cole slaw. I have never
>> liked cole slaw that much and usually only have enough to taste it and
>> confirm my lack of enthusiasm for it, but this stuff was really good so
>> I finished it off.
>
> And people said my refried beans were disgusting, no one expects
> mashed beans to look appetizing... well that omelet looks like an
> OB-GYN cancer.
>
It was only just setting and not yet turned. Of course you wouldn't
recognize that even though I mentioned it.

Jill

jmcquown wrote in rec.food.cooking:

> On 5/2/2016 9:43 PM, Brooklyn1 wrote:
> > On Mon, 2 May 2016 20:00:08 -0400, Dave Smith
> > wrote:
> >
> > > On 2016-05-02 7:56 PM, jmcquown wrote:
> > > > I made an omelet for dinner. I spooned some cooked crawfish
> > > > tail meat down the middle and seasoned it with a bit of Old Bay
> > > > seasoning, pepper and some dried herbs including granulated
> > > > garlic and dill weed. The omelet was cooked in butter. Not a
> > > > great pic but here it was when it just started to set:
> > > >
> > > > http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
> > > >
> > > > As usually happens, when attempting to fold the omelet it
> > > > broke. Oh well! None of it really makes for a good picture.
> > > > I toasted a slice of buttered whole wheat bread to go with it.
> > > >
> > > Sounds good Jill. We had some big chicken legs thawing, but not
> > > fast enough and that seemed like a good excuse to go out for
> > > supper. I had not had a fish meal for the last week so I had fish
> > > and chips and they were pretty good. They came with the standard
> > > cole slaw. I have never liked cole slaw that much and usually
> > > only have enough to taste it and confirm my lack of enthusiasm
> > > for it, but this stuff was really good so I finished it off.
> >
> > And people said my refried beans were disgusting, no one expects
> > mashed beans to look appetizing... well that omelet looks like an
> > OB-GYN cancer.
> >
> It was only just setting and not yet turned. Of course you wouldn't
> recognize that even though I mentioned it.
>
> Jill

It was prety obviously just setting. Looked like it would finish off
nicely to me.


--

On Mon, 2 May 2016 19:56:06 -0400, jmcquown >
wrote:

>I made an omelet for dinner. I spooned some cooked crawfish tail meat
>down the middle and seasoned it with a bit of Old Bay seasoning, pepper
>and some dried herbs including granulated garlic and dill weed. The
>omelet was cooked in butter. Not a great pic but here it was when it
>just started to set:
>
>http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>
>As usually happens, when attempting to fold the omelet it broke. Oh
>well! None of it really makes for a good picture. I toasted a slice of
>buttered whole wheat bread to go with it.

A crawfish omelet sounds really good, If I had the option I would add
some gruyère, or similar... well, maybe not with dill though. I had
asparagus, onion & cheese on toast for breakfast. Dinner is going to
be apricot chicken, so I am told.

On 5/2/2016 8:00 PM, Je�us wrote:
> On Mon, 2 May 2016 19:56:06 -0400, jmcquown >
> wrote:
>
>> I made an omelet for dinner. I spooned some cooked crawfish tail meat
>> down the middle and seasoned it with a bit of Old Bay seasoning, pepper
>> and some dried herbs including granulated garlic and dill weed. The
>> omelet was cooked in butter. Not a great pic but here it was when it
>> just started to set:
>>
>> http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>>
>> As usually happens, when attempting to fold the omelet it broke. Oh
>> well! None of it really makes for a good picture. I toasted a slice of
>> buttered whole wheat bread to go with it.
>
> A crawfish omelet sounds really good, If I had the option I would add
> some gruyère, or similar...

If I'd had gruyere or another form of swiss cheese I'd have added it.

> I had asparagus, onion & cheese on toast for breakfast.

Canned asparagus? (not a criticism)

> Dinner is going to
> be apricot chicken, so I am told.
>
Hmmm, I've never cooked with apricots.

Jill

On Mon, 2 May 2016 20:16:36 -0400, jmcquown >
wrote:

>On 5/2/2016 8:00 PM, Je?us wrote:
>> On Mon, 2 May 2016 19:56:06 -0400, jmcquown >
>> wrote:
>>
>>> I made an omelet for dinner. I spooned some cooked crawfish tail meat
>>> down the middle and seasoned it with a bit of Old Bay seasoning, pepper
>>> and some dried herbs including granulated garlic and dill weed. The
>>> omelet was cooked in butter. Not a great pic but here it was when it
>>> just started to set:
>>>
>>> http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>>>
>>> As usually happens, when attempting to fold the omelet it broke. Oh
>>> well! None of it really makes for a good picture. I toasted a slice of
>>> buttered whole wheat bread to go with it.
>>
>> A crawfish omelet sounds really good, If I had the option I would add
>> some gruyère, or similar...
>
>If I'd had gruyere or another form of swiss cheese I'd have added it.
>
>> I had asparagus, onion & cheese on toast for breakfast.
>
>Canned asparagus? (not a criticism)

Yep

>> Dinner is going to
>> be apricot chicken, so I am told.
>>
>Hmmm, I've never cooked with apricots.

Mum cooked it, she's still here (even though it's heading into winter)
and starting to drive me nuts <G>. Some people are a bit funny with
fruit and meat... not me, I love combinations such as apple or pear
with pork. Chicken and apricot go together so well. The apricot
chicken Mum cooked was similar to this:
http://www.taste.com.au/recipes/1534/apricot+chicken
No Moroccan spices in our case, other spices were used (not sure what
right now). We also had plain basmati instead of couscous. Apricots
are out of season here so dried apricots and nectar were used. This is
basically comes under the category of comfort food for me. Yum yum

On Mon, 2 May 2016 19:56:06 -0400, jmcquown >
wrote:

>I made an omelet for dinner. I spooned some cooked crawfish tail meat
>down the middle and seasoned it with a bit of Old Bay seasoning, pepper
>and some dried herbs including granulated garlic and dill weed. The
>omelet was cooked in butter. Not a great pic but here it was when it
>just started to set:
>
>http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>
>As usually happens, when attempting to fold the omelet it broke. Oh
>well! None of it really makes for a good picture. I toasted a slice of
>buttered whole wheat bread to go with it.
>
>Jill

Next time put a lid on the pan to trap more heat and get it a bit
firmer before flipping it

William

On 5/2/2016 10:03 PM, William wrote:
> On Mon, 2 May 2016 19:56:06 -0400, jmcquown >
> wrote:
>
>> I made an omelet for dinner. I spooned some cooked crawfish tail meat
>> down the middle and seasoned it with a bit of Old Bay seasoning, pepper
>> and some dried herbs including granulated garlic and dill weed. The
>> omelet was cooked in butter. Not a great pic but here it was when it
>> just started to set:
>>
>> http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>>
>> As usually happens, when attempting to fold the omelet it broke. Oh
>> well! None of it really makes for a good picture. I toasted a slice of
>> buttered whole wheat bread to go with it.
>>
>> Jill
>
> Next time put a lid on the pan to trap more heat and get it a bit
> firmer before flipping it
>
> William
>
Thanks, William. I've been cooking omelets for many years. I know how
to do it but sometimes over-fill them. So, when I turn them they break.
I'm not really worried about appearance or plating. Taste is everything.

Jill

On Monday, May 2, 2016 at 4:56:13 PM UTC-7, Jill McQuown wrote:
> I made an omelet for dinner. I spooned some cooked crawfish tail meat
> down the middle and seasoned it with a bit of Old Bay seasoning, pepper
> and some dried herbs including granulated garlic and dill weed. The
> omelet was cooked in butter. Not a great pic but here it was when it
> just started to set:
>
> http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>
> As usually happens, when attempting to fold the omelet it broke. Oh
> well! None of it really makes for a good picture. I toasted a slice of
> buttered whole wheat bread to go with it.
>
> Jill

It broke because you put all the weight of the crawfish on what would be the fold.
Try spreading it out and leaving it off the fold next time.

On Mon, 2 May 2016 23:39:51 -0500, Sqwertz >
wrote:

>On Mon, 2 May 2016 19:32:16 -0700 (PDT), ImStillMags wrote:
>
>> On Monday, May 2, 2016 at 4:56:13 PM UTC-7, Jill McQuown wrote:
>>> I made an omelet for dinner. I spooned some cooked crawfish tail meat
>>> down the middle and seasoned it with a bit of Old Bay seasoning, pepper
>>> and some dried herbs including granulated garlic and dill weed. The
>>> omelet was cooked in butter. Not a great pic but here it was when it
>>> just started to set:
>>>
>>> http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>>>
>>> As usually happens, when attempting to fold the omelet it broke. Oh
>>> well! None of it really makes for a good picture. I toasted a slice of
>>> buttered whole wheat bread to go with it.
>>>
>>> Jill
>>
>> It broke because you put all the weight of the crawfish on what would be the fold.
>> Try spreading it out and leaving it off the fold next time.
>
>She's making a double folded omelet - both sides come up and fold over
>the center. I totally forgot about making half-circle omelets until I
>was trying to figure out what you were talking about. I think the
>two-fold omelets are much more common, even if you don't get them
>closed all the way, like so:
>
>https://www.flickr.com/photos/sqwert...N6KH/lightbox/
>
>-sw

The Tex-Mex Taco Fold.

On 5/2/2016 10:39 PM, Sqwertz wrote:
> you don't get them
> closed all the way, like so:
-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


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

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

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

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

On Mon, 2 May 2016 19:56:06 -0400, jmcquown >
wrote:

>I made an omelet for dinner. I spooned some cooked crawfish tail meat
>down the middle and seasoned it with a bit of Old Bay seasoning, pepper
>and some dried herbs including granulated garlic and dill weed. The
>omelet was cooked in butter. Not a great pic but here it was when it
>just started to set:
>
>http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>
>As usually happens, when attempting to fold the omelet it broke. Oh
>well! None of it really makes for a good picture. I toasted a slice of
>buttered whole wheat bread to go with it.
>
>Jill
Try forming the fold as the omelet slides out of the pan onto the
plate. That way you never have to handle the eggy part to try to fold
over.
Janet US

On 5/2/2016 11:57 PM, Sqwertz wrote:
> hot when they go in the eggs.
>
> -sw
-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


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

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

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

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

On Tue, 3 May 2016 00:57:18 -0500, Sqwertz >
wrote:

>On Mon, 02 May 2016 22:36:02 -0600, Janet B wrote:
>
>> On Mon, 2 May 2016 19:56:06 -0400, jmcquown >
>> wrote:
>>
>>>I made an omelet for dinner. I spooned some cooked crawfish tail meat
>>>down the middle and seasoned it with a bit of Old Bay seasoning, pepper
>>>and some dried herbs including granulated garlic and dill weed. The
>>>omelet was cooked in butter. Not a great pic but here it was when it
>>>just started to set:
>>>
>>>http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>>>
>>>As usually happens, when attempting to fold the omelet it broke. Oh
>>>well! None of it really makes for a good picture. I toasted a slice of
>>>buttered whole wheat bread to go with it.
>>>
>>>Jill
>> Try forming the fold as the omelet slides out of the pan onto the
>> plate. That way you never have to handle the eggy part to try to fold
>> over.
>
>I like how the restaurants do it on a flat top. It's so much easier
>to just pour down 2 or 3 pre-mixed eggs which start to set
>immediately, toppings down the middle, and then with the long side of
>the spatula fold over each edges and optionally flip to set the top.
>You can't do that in a curved, round pan. Any toppings except for
>cheese or sauce are already grilling on the flat top even before the
>eggs go down so they're already hot when they go in the eggs.
>
>-sw

A flat top and one of those big spatulas plus all the elbow room make
cooking a lot of things easier. As you say, the home cook is hindered
by cookware.
Janet US

On Monday, May 2, 2016 at 6:56:13 PM UTC-5, Jill McQuown wrote:
> I made an omelet for dinner. I spooned some cooked crawfish tail meat
> down the middle and seasoned it with a bit of Old Bay seasoning, pepper
> and some dried herbs including granulated garlic and dill weed. The
> omelet was cooked in butter. Not a great pic but here it was when it
> just started to set:
>
> http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>
> As usually happens, when attempting to fold the omelet it broke. Oh
> well! None of it really makes for a good picture. I toasted a slice of
> buttered whole wheat bread to go with it.
>
> Jill

I had a $15 double burger at the stadium in STL at the Cardinals vs. Phillies game! 11-3 before I got on the train home! I could tell by the fireworks! :-)

John Kuthe...