I imagine that you have all done this before me, but if not . . .

go to NYTimes.com and consider signing up for daily delivery of their
recipes. It is free and the recipes are not frou-frou. The sign up
is located somewhere on their page one.

I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
Capers for sf but decided not to tweak tails today

End of Public Service Announcement

Janet US

On 4/14/2017 12:53 PM, U.S. Janet B. wrote:
>
> I imagine that you have all done this before me, but if not . . .
>
> go to NYTimes.com and consider signing up for daily delivery of their
> recipes. It is free and the recipes are not frou-frou. The sign up
> is located somewhere on their page one.
>
> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
> Capers for sf but decided not to tweak tails today
>
LOL Is it breaded? Coated in flour?

> End of Public Service Announcement
>
> Janet US
>
I might just sign up for that, thanks for the recommendation.

Jill

On Fri, 14 Apr 2017 14:00:00 -0400, jmcquown >
wrote:

>On 4/14/2017 12:53 PM, U.S. Janet B. wrote:
>>
>> I imagine that you have all done this before me, but if not . . .
>>
>> go to NYTimes.com and consider signing up for daily delivery of their
>> recipes. It is free and the recipes are not frou-frou. The sign up
>> is located somewhere on their page one.
>>
>> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>> Capers for sf but decided not to tweak tails today
>>
>LOL Is it breaded? Coated in flour?
>
>> End of Public Service Announcement
>>
>> Janet US
>>
>I might just sign up for that, thanks for the recommendation.
>
>Jill

Yeah, there was flour
Janet US

On 4/14/2017 2:08 PM, U.S. Janet B. wrote:
> On Fri, 14 Apr 2017 14:00:00 -0400, jmcquown >
> wrote:
>
>> On 4/14/2017 12:53 PM, U.S. Janet B. wrote:
>>>
>>> I imagine that you have all done this before me, but if not . . .
>>>
>>> go to NYTimes.com and consider signing up for daily delivery of their
>>> recipes. It is free and the recipes are not frou-frou. The sign up
>>> is located somewhere on their page one.
>>>
>>> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>>> Capers for sf but decided not to tweak tails today
>>>
>> LOL Is it breaded? Coated in flour?
>>
>>> End of Public Service Announcement
>>>
>>> Janet US
>>>
>> I might just sign up for that, thanks for the recommendation.
>>
>> Jill
>
> Yeah, there was flour
> Janet US
>
Oh dear! LOL Oh well, I can't find trout around here anyway. I don't
recall ever eating trout.

Jill

On 2017-04-14 2:49 PM, jmcquown wrote:
> On 4/14/2017 2:08 PM, U.S. Janet B. wrote:
>> On Fri, 14 Apr 2017 14:00:00 -0400, jmcquown >
>> wrote:
>>
>>> On 4/14/2017 12:53 PM, U.S. Janet B. wrote:
>>>>
>>>> I imagine that you have all done this before me, but if not . . .
>>>>
>>>> go to NYTimes.com and consider signing up for daily delivery of their
>>>> recipes. It is free and the recipes are not frou-frou. The sign up
>>>> is located somewhere on their page one.
>>>>
>>>> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>>>> Capers for sf but decided not to tweak tails today
>>>>
>>> LOL Is it breaded? Coated in flour?
>>>
>>>> End of Public Service Announcement
>>>>
>>>> Janet US
>>>>
>>> I might just sign up for that, thanks for the recommendation.
>>>
>>> Jill
>>
>> Yeah, there was flour
>> Janet US
>>
> Oh dear! LOL Oh well, I can't find trout around here anyway. I don't
> recall ever eating trout.
>


Pity. We can always find fresh (farmed) rainbow trout and or steelhead
and it is reasonably priced. Both are delicious pan fried.

"jmcquown" > wrote in message
news
> On 4/14/2017 12:53 PM, U.S. Janet B. wrote:
>>
>> I imagine that you have all done this before me, but if not . . .
>>
>> go to NYTimes.com and consider signing up for daily delivery of their
>> recipes. It is free and the recipes are not frou-frou. The sign up
>> is located somewhere on their page one.
>>
>> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>> Capers for sf but decided not to tweak tails today
>>
> LOL Is it breaded? Coated in flour?
>
>> End of Public Service Announcement
>>
>> Janet US
>>
> I might just sign up for that, thanks for the recommendation.
>
> Jill



I did sign up for it, couldn't hurt.

Cheri

On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
wrote:

>
>I imagine that you have all done this before me, but if not . . .
>
>go to NYTimes.com and consider signing up for daily delivery of their
>recipes. It is free and the recipes are not frou-frou. The sign up
>is located somewhere on their page one.
>
>I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>Capers for sf but decided not to tweak tails today
>
>End of Public Service Announcement
>
>Janet US

Thanks... took a minute to find the link:
http://www.nytimes.com/newsletters/cooking
I didn't sign up as I'm thinking if I want to deal with all the spam
wanting me to subscribe to the newspaper. I used to have a
subscription years ago but then they suddenly wanted an extra $30/yr
just for the crossword puzzle and that was mostly all I did with the
NYT. There are plenty of crossword sites on line that offer the
puzzles from several newpapers each day but for the NYT one has to
pay. The site I subscribe to carries the LA Times puzzles, no extra
charge, just as good as the NYT puzzle:
http://www.puzzlesociety.com/explore/crossword

On Fri, 14 Apr 2017 14:24:03 -0400, wrote:

>On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
>wrote:
>
>>
>>I imagine that you have all done this before me, but if not . . .
>>
>>go to NYTimes.com and consider signing up for daily delivery of their
>>recipes. It is free and the recipes are not frou-frou. The sign up
>>is located somewhere on their page one.
>>
>>I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>>Capers for sf but decided not to tweak tails today
>>
>>End of Public Service Announcement
>>
>>Janet US
>
>Thanks... took a minute to find the link:
>http://www.nytimes.com/newsletters/cooking
>I didn't sign up as I'm thinking if I want to deal with all the spam
>wanting me to subscribe to the newspaper. I used to have a
>subscription years ago but then they suddenly wanted an extra $30/yr
>just for the crossword puzzle and that was mostly all I did with the
>NYT. There are plenty of crossword sites on line that offer the
>puzzles from several newpapers each day but for the NYT one has to
>pay. The site I subscribe to carries the LA Times puzzles, no extra
>charge, just as good as the NYT puzzle:
>http://www.puzzlesociety.com/explore/crossword

so far I haven't received any spam. I signed up about 2 weeks ago.
Janet US

On Fri, 14 Apr 2017 12:56:03 -0600, U.S. Janet B. >
wrote:

> so far I haven't received any spam. I signed up about 2 weeks ago.
> Janet US

Me either and I've had it for at least a year.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 4/14/2017 2:24 PM, wrote:
> On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
> wrote:
>
>>
>> I imagine that you have all done this before me, but if not . . .
>>
>> go to NYTimes.com and consider signing up for daily delivery of their
>> recipes. It is free and the recipes are not frou-frou. The sign up
>> is located somewhere on their page one.
>>
>> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>> Capers for sf but decided not to tweak tails today
>>
>> End of Public Service Announcement
>>
>> Janet US
>
> Thanks... took a minute to find the link:
> http://www.nytimes.com/newsletters/cooking

No, it really didn't. I just copy/pasted www.NYTimes.com into Google
and it popped right up.

> I didn't sign up as I'm thinking if I want to deal with all the spam
> wanting me to subscribe to the newspaper. I used to have a
> subscription years ago but then they suddenly wanted an extra $30/yr
> just for the crossword puzzle and that was mostly all I did with the
> NYT. There are plenty of crossword sites on line that offer the
> puzzles from several newpapers each day but for the NYT one has to
> pay. The site I subscribe to carries the LA Times puzzles, no extra
> charge, just as good as the NYT puzzle:
> http://www.puzzlesociety.com/explore/crossword
>
You can sign up just for recipes. First you have to go to the Food
section. Click Sections in the upper left corner on the front page.
Choose Food, then Cooking. (You don't have to sign up for the entire
paper.) DE-SELECT the send box authorizing them to send you special
offers and promotions.

If, eventually, they start trying to charge me I'll simply unsubscribe.
If that doesn't work, it's easy enough to click the button on
Thunderbird to designate it as Junk mail.

Jill

On Fri, 14 Apr 2017 15:01:14 -0400, jmcquown >
wrote:

>On 4/14/2017 2:24 PM, wrote:
>> On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
>> wrote:
>>
>>>
>>> I imagine that you have all done this before me, but if not . . .
>>>
>>> go to NYTimes.com and consider signing up for daily delivery of their
>>> recipes. It is free and the recipes are not frou-frou. The sign up
>>> is located somewhere on their page one.
>>>
>>> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>>> Capers for sf but decided not to tweak tails today
>>>
>>> End of Public Service Announcement
>>>
>>> Janet US
>>
>> Thanks... took a minute to find the link:
>> http://www.nytimes.com/newsletters/cooking
>
>No, it really didn't. I just copy/pasted www.NYTimes.com into Google
>and it popped right up.

The Times page popped right up but then it took scanning that entire
long page of topics to spot that cooking link.

>> I didn't sign up as I'm thinking if I want to deal with all the spam
>> wanting me to subscribe to the newspaper. I used to have a
>> subscription years ago but then they suddenly wanted an extra $30/yr
>> just for the crossword puzzle and that was mostly all I did with the
>> NYT. There are plenty of crossword sites on line that offer the
>> puzzles from several newpapers each day but for the NYT one has to
>> pay. The site I subscribe to carries the LA Times puzzles, no extra
>> charge, just as good as the NYT puzzle:
>> http://www.puzzlesociety.com/explore/crossword
>>
>You can sign up just for recipes. First you have to go to the Food
>section. Click Sections in the upper left corner on the front page.
>Choose Food, then Cooking. (You don't have to sign up for the entire
>paper.) DE-SELECT the send box authorizing them to send you special
>offers and promotions.
>
>If, eventually, they start trying to charge me I'll simply unsubscribe.
> If that doesn't work, it's easy enough to click the button on
>Thunderbird to designate it as Junk mail.
>
>Jill

On 4/14/2017 4:25 PM, wrote:
> The Times page popped right up but then it took scanning that entire
> long page of topics to spot that cooking link.

No, it did not. Only with your browser. From the front page I clicked
on and easily found Sections > Food > Cooking.

Jill

"jmcquown" > wrote in message
news
> If, eventually, they start trying to charge me I'll simply unsubscribe. If
> that doesn't work, it's easy enough to click the button on Thunderbird to
> designate it as Junk mail.
>
> Jill

There ya go!

Cheri

On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
wrote:

>
> I imagine that you have all done this before me, but if not . . .
>
> go to NYTimes.com and consider signing up for daily delivery of their
> recipes. It is free and the recipes are not frou-frou. The sign up
> is located somewhere on their page one.
>
> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
> Capers for sf but decided not to tweak tails today
>
> End of Public Service Announcement
>
Bite me, Janet.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 14 Apr 2017 16:35:56 -0700, sf > wrote:

>On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
>wrote:
>
>>
>> I imagine that you have all done this before me, but if not . . .
>>
>> go to NYTimes.com and consider signing up for daily delivery of their
>> recipes. It is free and the recipes are not frou-frou. The sign up
>> is located somewhere on their page one.
>>
>> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>> Capers for sf but decided not to tweak tails today
>>
>> End of Public Service Announcement
>>
>Bite me, Janet.

not today
Janet US

"l not -l" wrote in message ...


On 14-Apr-2017, U.S. Janet B. > wrote:

> On Fri, 14 Apr 2017 16:35:56 -0700, sf > wrote:
>
> >On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
> >wrote:
> >
> >>
> >> I imagine that you have all done this before me, but if not . . .
> >>
> >> go to NYTimes.com and consider signing up for daily delivery of their
> >> recipes. It is free and the recipes are not frou-frou. The sign up
> >> is located somewhere on their page one.
> >>
> >> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
> >> Capers for sf but decided not to tweak tails today
> >>
> >> End of Public Service Announcement
> >>
> >Bite me, Janet.
>
> not today
> Janet US
On a day that you would, would it be with or without mayo? 8-) My
curiosity was piqued by an earlier mayo controversy thread.

===

Well, I am not Janet US, nor am I being kind and not biting anyone;-) But I
reckon whatever you like, is what you should do))

If there is a law that says otherwise, I want to see it)))


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

On Sat, 15 Apr 2017 13:00:15 +0100, "Ophelia" >
wrote:

>"l not -l" wrote in message ...
>
>
>On 14-Apr-2017, U.S. Janet B. > wrote:
>
>> On Fri, 14 Apr 2017 16:35:56 -0700, sf > wrote:
>>
>> >On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
>> >wrote:
>> >
>> >>
>> >> I imagine that you have all done this before me, but if not . . .
>> >>
>> >> go to NYTimes.com and consider signing up for daily delivery of their
>> >> recipes. It is free and the recipes are not frou-frou. The sign up
>> >> is located somewhere on their page one.
>> >>
>> >> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>> >> Capers for sf but decided not to tweak tails today
>> >>
>> >> End of Public Service Announcement
>> >>
>> >Bite me, Janet.
>>
>> not today
>> Janet US
>On a day that you would, would it be with or without mayo? 8-) My
>curiosity was piqued by an earlier mayo controversy thread.
>
>===
>
>Well, I am not Janet US, nor am I being kind and not biting anyone;-) But I
>reckon whatever you like, is what you should do))
>
>If there is a law that says otherwise, I want to see it)))

My comment was meant only as a nudge, nudge and a wink. Nothing
nasty. And she understood and took it as intended.
Janet US

"U.S. Janet B." wrote in message
...

On Sat, 15 Apr 2017 13:00:15 +0100, "Ophelia" >
wrote:

>"l not -l" wrote in message ...
>
>
>On 14-Apr-2017, U.S. Janet B. > wrote:
>
>> On Fri, 14 Apr 2017 16:35:56 -0700, sf > wrote:
>>
>> >On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
>> >wrote:
>> >
>> >>
>> >> I imagine that you have all done this before me, but if not . . .
>> >>
>> >> go to NYTimes.com and consider signing up for daily delivery of their
>> >> recipes. It is free and the recipes are not frou-frou. The sign up
>> >> is located somewhere on their page one.
>> >>
>> >> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>> >> Capers for sf but decided not to tweak tails today
>> >>
>> >> End of Public Service Announcement
>> >>
>> >Bite me, Janet.
>>
>> not today
>> Janet US
>On a day that you would, would it be with or without mayo? 8-) My
>curiosity was piqued by an earlier mayo controversy thread.
>
>===
>
>Well, I am not Janet US, nor am I being kind and not biting anyone;-) But
>I
>reckon whatever you like, is what you should do))
>
>If there is a law that says otherwise, I want to see it)))

My comment was meant only as a nudge, nudge and a wink. Nothing
nasty. And she understood and took it as intended.
Janet US

===

Absolutely) Did you miss my )) ?

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

On Sat, 15 Apr 2017 08:51:16 -0600, U.S. Janet B. >
wrote:

> On Sat, 15 Apr 2017 13:00:15 +0100, "Ophelia" >
> wrote:
>
> >"l not -l" wrote in message ...
> >
> >
> >On 14-Apr-2017, U.S. Janet B. > wrote:
> >
> >> On Fri, 14 Apr 2017 16:35:56 -0700, sf > wrote:
> >>
> >> >On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
> >> >wrote:
> >> >
> >> >>
> >> >> I imagine that you have all done this before me, but if not . . .
> >> >>
> >> >> go to NYTimes.com and consider signing up for daily delivery of their
> >> >> recipes. It is free and the recipes are not frou-frou. The sign up
> >> >> is located somewhere on their page one.
> >> >>
> >> >> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
> >> >> Capers for sf but decided not to tweak tails today
> >> >>
> >> >> End of Public Service Announcement
> >> >>
> >> >Bite me, Janet.
> >>
> >> not today
> >> Janet US
> >On a day that you would, would it be with or without mayo? 8-) My
> >curiosity was piqued by an earlier mayo controversy thread.
> >
> >===
> >
> >Well, I am not Janet US, nor am I being kind and not biting anyone;-) But I
> >reckon whatever you like, is what you should do))
> >
> >If there is a law that says otherwise, I want to see it)))
>
> My comment was meant only as a nudge, nudge and a wink. Nothing
> nasty. And she understood and took it as intended.
> Janet US

Indeed!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Ophelia wrote:
>
> Well, I am not Janet US, nor am I being kind and not biting anyone;-) But I
> reckon whatever you like, is what you should do))
>
> If there is a law that says otherwise, I want to see it)))

Ever eat a dessert with too much sugar?

"Gary" wrote in message ...

Ophelia wrote:
>
> Well, I am not Janet US, nor am I being kind and not biting anyone;-) But
> I
> reckon whatever you like, is what you should do))
>
> If there is a law that says otherwise, I want to see it)))

Ever eat a dessert with too much sugar?

==

How very dare you???? As if ... ;-)



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

On Sat, 15 Apr 2017 11:47:52 GMT, "l not -l" > wrote:

>
>On 14-Apr-2017, U.S. Janet B. > wrote:
>
>> On Fri, 14 Apr 2017 16:35:56 -0700, sf > wrote:
>>
>> >On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
>> >wrote:
>> >
>> >>
>> >> I imagine that you have all done this before me, but if not . . .
>> >>
>> >> go to NYTimes.com and consider signing up for daily delivery of their
>> >> recipes. It is free and the recipes are not frou-frou. The sign up
>> >> is located somewhere on their page one.
>> >>
>> >> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>> >> Capers for sf but decided not to tweak tails today
>> >>
>> >> End of Public Service Announcement
>> >>
>> >Bite me, Janet.
>>
>> not today
>> Janet US
>On a day that you would, would it be with or without mayo? 8-) My
>curiosity was piqued by an earlier mayo controversy thread.

without mayo. I only use may when I must in certain things. Never as
a dip or sauce..
Janet US

l not -l wrote:
>
> On a day that you would, would it be with or without mayo? 8-) My
> curiosity was piqued by an earlier mayo controversy thread.

Just in case you are curious... I often do a broiled fillet
of fish with mayo, minced onion, and squeeze of lemon.
Broil until done.

This is salt water fish (many varieties of small ones).
You don't gob tons of mayo on these fillets. Each one
requires only about a tsp or less. When the mayo hits
the raw fish flesh, it melts like butter. It takes so
little mayo that I've always suspected you could skip
it and not really miss it.

That's the old-school locals way here though so I always
put a bit on. Killer finished fillets, that's for sure.

On Sat, 15 Apr 2017 11:13:13 -0400, Gary > wrote:

>l not -l wrote:
>>
>> On a day that you would, would it be with or without mayo? 8-) My
>> curiosity was piqued by an earlier mayo controversy thread.
>
>Just in case you are curious... I often do a broiled fillet
>of fish with mayo, minced onion, and squeeze of lemon.
>Broil until done.
>
>This is salt water fish (many varieties of small ones).
>You don't gob tons of mayo on these fillets. Each one
>requires only about a tsp or less. When the mayo hits
>the raw fish flesh, it melts like butter. It takes so
>little mayo that I've always suspected you could skip
>it and not really miss it.
>
>That's the old-school locals way here though so I always
>put a bit on. Killer finished fillets, that's for sure.

When I'd grill fish steaks; halibut, swordfish, shark, etc. I'd
lightly coat them with mayo and they didn't stick. My favorite
condiment for grilled fish steaks is horseradish... even a tiny dab on
cherrystones on the half shell. Horseradish is one of my favorite
ingredients/condiments, wonderful on pot roast.
http://horseradish.org/