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On the Menu Today (12/8/17)
Lunch: a bowl of the spicy five bean with barley soup I made a couple of
days ago. Topped with some Sargento shredded "Mexican" four cheese blend. Quite tasty! https://s8.postimg.org/bsmeo58ud/bean_soup.jpg I've got an acorn squash in the oven: https://s8.postimg.org/jnwy2mq39/intheoven.jpg I'm not sure what I'll be serving with the squash. I might pan fry a small steak. You? Jill |
On the Menu Today (12/8/17)
On Friday, December 8, 2017 at 12:57:35 PM UTC-5, Jill McQuown wrote:
> Lunch: a bowl of the spicy five bean with barley soup I made a couple of > days ago. Topped with some Sargento shredded "Mexican" four cheese > blend. Quite tasty! > > https://s8.postimg.org/bsmeo58ud/bean_soup.jpg > > I've got an acorn squash in the oven: > > https://s8.postimg.org/jnwy2mq39/intheoven.jpg > > I'm not sure what I'll be serving with the squash. I might pan fry a > small steak. > > You? > > Jill It was tuna salad sandwich for lunch. No pictures, so it didn't really happen. Dinner will be eggs and toast. Washed down with a glass of milk. Cindy Hamilton |
On the Menu Today (12/8/17)
On Fri, 8 Dec 2017 12:57:23 -0500, jmcquown >
wrote: >Lunch: a bowl of the spicy five bean with barley soup I made a couple of >days ago. Topped with some Sargento shredded "Mexican" four cheese >blend. Quite tasty! > >https://s8.postimg.org/bsmeo58ud/bean_soup.jpg > >I've got an acorn squash in the oven: > >https://s8.postimg.org/jnwy2mq39/intheoven.jpg > >I'm not sure what I'll be serving with the squash. I might pan fry a >small steak. > >You? > >Jill We're going to Cash & Carry (restaurant supply) after lunch. I'm fixing beef and bean enchiladas for dinner and I need some good, fresh corn tortillas. C&C has the best in several sizes. I'm also probably going to pick up a hunk of pork shoulder to break down into 4 pieces, 3 for the deep freeze. I'm going to soak hominy over night and then begin making posole in the morning. The piece of pork shoulder will go into the posole. The weather here is in the 20s and high humidity, so fog, fog, fog. We're going to have an inversion for the next couple of weeks. It's time for hearty soups, stews, etc. Janet US |
On the Menu Today (12/8/17)
On 12/8/2017 11:57 AM, jmcquown wrote:
> Lunch: a bowl of the spicy five bean with barley soup I made a couple > of days ago.Â* Topped with some Sargento shredded "Mexican" four cheese > blend.Â* Quite tasty! > > https://s8.postimg.org/bsmeo58ud/bean_soup.jpg > > I've got an acorn squash in the oven: > > https://s8.postimg.org/jnwy2mq39/intheoven.jpg > > I'm not sure what I'll be serving with the squash.Â* I might pan fry a > small steak. > > You? > > Jill Lunch for me was leftover chicken strips from Gus's Fried Chicken in Memphis . We were down yesterday to see our 2 youngest grand daughters in a school program and to deliver a birthday gift to the 3rd youngest (also the 3rd oldest ...) so her birthday doesn't get lost in the Christmas madness . Â* Dinner will be some deer chili that I describe in another post ... sure is smellin' good ! Â* -- Â* Snag |
On the Menu Today (12/8/17)
On 12/8/2017 12:06 PM, U.S. Janet B. wrote:
> On Fri, 8 Dec 2017 12:57:23 -0500, jmcquown > > wrote: > >> Lunch: a bowl of the spicy five bean with barley soup I made a couple of >> days ago. Topped with some Sargento shredded "Mexican" four cheese >> blend. Quite tasty! >> >> https://s8.postimg.org/bsmeo58ud/bean_soup.jpg >> >> I've got an acorn squash in the oven: >> >> https://s8.postimg.org/jnwy2mq39/intheoven.jpg >> >> I'm not sure what I'll be serving with the squash. I might pan fry a >> small steak. >> >> You? >> >> Jill > > We're going to Cash & Carry (restaurant supply) after lunch. I'm > fixing beef and bean enchiladas for dinner and I need some good, fresh > corn tortillas. C&C has the best in several sizes. > I'm also probably going to pick up a hunk of pork shoulder to break > down into 4 pieces, 3 for the deep freeze. I'm going to soak hominy > over night and then begin making posole in the morning. The piece of > pork shoulder will go into the posole. > The weather here is in the 20s and high humidity, so fog, fog, fog. > We're going to have an inversion for the next couple of weeks. It's > time for hearty soups, stews, etc. > Janet US > You get some bipolar weather up that way for sure - super hot dry summers and then the winter cold gloom. But that river path system is a gem, as too your city rose garden. |
On the Menu Today (12/8/17)
Cindy Hamilton wrote:
> On Friday, December 8, 2017 at 12:57:35 PM UTC-5, Jill McQuown wrote: >> Lunch: a bowl of the spicy five bean with barley soup I made a couple of >> days ago. Topped with some Sargento shredded "Mexican" four cheese >> blend. Quite tasty! >> >> https://s8.postimg.org/bsmeo58ud/bean_soup.jpg >> >> I've got an acorn squash in the oven: >> >> https://s8.postimg.org/jnwy2mq39/intheoven.jpg >> >> I'm not sure what I'll be serving with the squash. I might pan fry a >> small steak. >> >> You? >> >> Jill > > It was tuna salad sandwich for lunch. No pictures, so it didn't > really happen. > > Dinner will be eggs and toast. Washed down with a glass of milk. > > Cindy Hamilton I had a nonexistent, unphotographed pastrami and mozzarella on wheat for lunch today a couple nights ago I made an omelette with black forest ham and grated parmesan - it was really good! |
On the Menu Today (12/8/17)
On Fri, 8 Dec 2017 13:04:45 -0700, Casa del Sol naciente
> wrote: >On 12/8/2017 12:06 PM, U.S. Janet B. wrote: >> On Fri, 8 Dec 2017 12:57:23 -0500, jmcquown > >> wrote: >> >>> Lunch: a bowl of the spicy five bean with barley soup I made a couple of >>> days ago. Topped with some Sargento shredded "Mexican" four cheese >>> blend. Quite tasty! >>> >>> https://s8.postimg.org/bsmeo58ud/bean_soup.jpg >>> >>> I've got an acorn squash in the oven: >>> >>> https://s8.postimg.org/jnwy2mq39/intheoven.jpg >>> >>> I'm not sure what I'll be serving with the squash. I might pan fry a >>> small steak. >>> >>> You? >>> >>> Jill >> >> We're going to Cash & Carry (restaurant supply) after lunch. I'm >> fixing beef and bean enchiladas for dinner and I need some good, fresh >> corn tortillas. C&C has the best in several sizes. >> I'm also probably going to pick up a hunk of pork shoulder to break >> down into 4 pieces, 3 for the deep freeze. I'm going to soak hominy >> over night and then begin making posole in the morning. The piece of >> pork shoulder will go into the posole. >> The weather here is in the 20s and high humidity, so fog, fog, fog. >> We're going to have an inversion for the next couple of weeks. It's >> time for hearty soups, stews, etc. >> Janet US >> > >You get some bipolar weather up that way for sure - super hot dry >summers and then the winter cold gloom. > >But that river path system is a gem, as too your city rose garden. > the river Green Belt suffered quite a bit from damage due to flooding late winter and spring due to beyond normal snowfall. Much of it has been closed all year. They're going to have to cut way back into surrounding land to re-establish the path -- potential conflict with homeowners private property. Glad you enjoyed your visit Janet US |
On the Menu Today (12/8/17)
On 2017-12-08 4:26 PM, tert in seattle wrote:
> Cindy Hamilton wrote: > >> It was tuna salad sandwich for lunch. No pictures, so it didn't >> really happen. >> >> Dinner will be eggs and toast. Washed down with a glass of milk. >> >> Cindy Hamilton > > I had a nonexistent, unphotographed pastrami and mozzarella on wheat > for lunch today > > a couple nights ago I made an omelette with black forest ham and > grated parmesan - it was really good! > > I didn't really have my shrimp and asparagus stir fry the other day on RFC because there were no pictures, but I did have it on FB RFC. |
On the Menu Today (12/8/17)
jmcquown wrote in rec.food.cooking:
> Lunch: a bowl of the spicy five bean with barley soup I made a couple > of days ago. Topped with some Sargento shredded "Mexican" four > cheese blend. Quite tasty! > > https://s8.postimg.org/bsmeo58ud/bean_soup.jpg > > I've got an acorn squash in the oven: > > https://s8.postimg.org/jnwy2mq39/intheoven.jpg > > I'm not sure what I'll be serving with the squash. I might pan fry a > small steak. > > You? > > Jill Hi Jill, it's probably too late since they were ready, but we like to make a side of bread stuffing with lots of sausage (a low fat sort, angle cut) and add them either to the side or in the acorn depending on the person here. -- |
On the Menu Today (12/8/17)
tert in seattle wrote in rec.food.cooking:
> Cindy Hamilton wrote: > > On Friday, December 8, 2017 at 12:57:35 PM UTC-5, Jill McQuown > > wrote: > >> Lunch: a bowl of the spicy five bean with barley soup I made a > couple of >> days ago. Topped with some Sargento shredded "Mexican" > four cheese >> blend. Quite tasty! > >> > >> https://s8.postimg.org/bsmeo58ud/bean_soup.jpg > >> > >> I've got an acorn squash in the oven: > >> > >> https://s8.postimg.org/jnwy2mq39/intheoven.jpg > >> > >> I'm not sure what I'll be serving with the squash. I might pan > fry a >> small steak. > >> > >> You? > >> > >> Jill > > > > It was tuna salad sandwich for lunch. No pictures, so it didn't > > really happen. > > > > Dinner will be eggs and toast. Washed down with a glass of milk. > > > > Cindy Hamilton > > I had a nonexistent, unphotographed pastrami and mozzarella on wheat > for lunch today > > a couple nights ago I made an omelette with black forest ham and > grated parmesan - it was really good! I had a non-existant lunch too. Don used hot-sweet chicken sauce to marinade some boneless chicken thighs then paired it with a mushroom rice with a white gravy and a mixed medly of beans with bell peppers and mushrooms. Delicious in a 3 separated home-style TV dinner tray with a side of cut orange. -- |
On the Menu Today (12/8/17)
On 12/8/2017 5:23 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking: > >> Lunch: a bowl of the spicy five bean with barley soup I made a couple >> of days ago. Topped with some Sargento shredded "Mexican" four >> cheese blend. Quite tasty! >> >> https://s8.postimg.org/bsmeo58ud/bean_soup.jpg >> >> I've got an acorn squash in the oven: >> >> https://s8.postimg.org/jnwy2mq39/intheoven.jpg >> >> I'm not sure what I'll be serving with the squash. I might pan fry a >> small steak. >> >> You? >> >> Jill > > Hi Jill, it's probably too late since they were ready, but we like to > make a side of bread stuffing with lots of sausage (a low fat sort, > angle cut) and add them either to the side or in the acorn depending on > the person here. > Thanks Carol. I wasn't really interested in stuffing the squash. I had my fill of bread dressing on Thanksgiving. I have another acorn squash in the pantry. Maybe I'll stuff the next one. :) Jill |
On the Menu Today (12/8/17)
On 12/8/2017 7:30 PM, Sqwertz wrote:
> On Fri, 8 Dec 2017 22:13:13 GMT, l not -l wrote: > >> I had a bad-boy lunch; McRib and fries. What can I say, it's >> McRib season. It's what I crave and it's a short season, I get >> 'em while I can. > > <shiver> The temp here just dropped 30F! > The temps dropped here, too. It was 70F on Wednesday. Today the high temp was 48. It's a really noticable difference. > I noticed today that Banquet also has to faux rib patties. But theirs > are also made withy mechanically separated chicken and pork (snippage) > -sw > Seems to me I mentioned seeing a bag of those things in the freezer case at Family Dollar. No sauce. Just the pre-formed patties that looked like (from the picture on the bag) to be used for McRib's. Not something I'd buy. Jill |
On the Menu Today (12/8/17)
On Fri, 8 Dec 2017 12:57:23 -0500, jmcquown >
wrote: >Lunch: a bowl of the spicy five bean with barley soup I made a couple of >days ago. Topped with some Sargento shredded "Mexican" four cheese >blend. Quite tasty! > >https://s8.postimg.org/bsmeo58ud/bean_soup.jpg > >I've got an acorn squash in the oven: > >https://s8.postimg.org/jnwy2mq39/intheoven.jpg > >I'm not sure what I'll be serving with the squash. I might pan fry a >small steak. > >You? > >Jill that squash looks really good! Janet US |
On the Menu Today (12/8/17)
"jmcquown" > wrote in message ... > Lunch: a bowl of the spicy five bean with barley soup I made a couple of > days ago. Topped with some Sargento shredded "Mexican" four cheese blend. > Quite tasty! > > https://s8.postimg.org/bsmeo58ud/bean_soup.jpg > > I've got an acorn squash in the oven: > > https://s8.postimg.org/jnwy2mq39/intheoven.jpg > > I'm not sure what I'll be serving with the squash. I might pan fry a > small steak. > > You? I actually just had peanut butter and strawberry jam. Had a dab of jam to use up, the rest of the jar of peanut butter and the last of the bread. Plus I was craving it. But... I did make the lentils and Kielbasa. OMG was that good! I took a few tastes. Didn't exactly follow the recipe. Needed two cups of broth but didn't have quite that much in the fridge so added water and a cup of red wine. One onion and two carrots, chopped, olive oil. Seasonings were two bay leaves, oregano, garlic, sweet Hungarian paprika, salt and pepper. Kielbasa cut in coins. Was curious about the cook time as some recipes said 45 min but one said 20 minutes. Was perfect at 40 minutes. Made a pkg. of Rice A Roni pilaf on the side to use it up. They'll eat it. I won't. I guess I would if I were starving. It's not totally horrible. Just prefer other stuff. Have enough lentils left to make a meal or large snack for someone. Actually, I might just take a little along with something else for my bedtime snack. Sadly, lentils spike my blood sugar badly so rarely eat them. Was really surprised as I don't usually like kielbasa! But I think the rich seasonings made the difference. |
On the Menu Today (12/8/17)
"U.S. Janet B." > wrote in message ... > On Fri, 8 Dec 2017 12:57:23 -0500, jmcquown > > wrote: > >>Lunch: a bowl of the spicy five bean with barley soup I made a couple of >>days ago. Topped with some Sargento shredded "Mexican" four cheese >>blend. Quite tasty! >> >>https://s8.postimg.org/bsmeo58ud/bean_soup.jpg >> >>I've got an acorn squash in the oven: >> >>https://s8.postimg.org/jnwy2mq39/intheoven.jpg >> >>I'm not sure what I'll be serving with the squash. I might pan fry a >>small steak. >> >>You? >> >>Jill > > We're going to Cash & Carry (restaurant supply) after lunch. I'm > fixing beef and bean enchiladas for dinner and I need some good, fresh > corn tortillas. C&C has the best in several sizes. > I'm also probably going to pick up a hunk of pork shoulder to break > down into 4 pieces, 3 for the deep freeze. I'm going to soak hominy > over night and then begin making posole in the morning. The piece of > pork shoulder will go into the posole. > The weather here is in the 20s and high humidity, so fog, fog, fog. > We're going to have an inversion for the next couple of weeks. It's > time for hearty soups, stews, etc. > Janet US I don't remember seeing tortillas in mine but I haven't been in there for awhile. I resorted to using some that are a mix of corn and flour as the corn ones I find are always crappy as in fall apart right away. |
On the Menu Today (12/8/17)
On Fri, 8 Dec 2017 18:40:03 -0500, jmcquown >
wrote: >On 12/8/2017 5:23 PM, cshenk wrote: >> jmcquown wrote in rec.food.cooking: >> >>> Lunch: a bowl of the spicy five bean with barley soup I made a couple >>> of days ago. Topped with some Sargento shredded "Mexican" four >>> cheese blend. Quite tasty! >>> >>> https://s8.postimg.org/bsmeo58ud/bean_soup.jpg >>> >>> I've got an acorn squash in the oven: >>> >>> https://s8.postimg.org/jnwy2mq39/intheoven.jpg >>> >>> I'm not sure what I'll be serving with the squash. I might pan fry a >>> small steak. >>> >>> You? >>> >>> Jill >> >> Hi Jill, it's probably too late since they were ready, but we like to >> make a side of bread stuffing with lots of sausage (a low fat sort, >> angle cut) and add them either to the side or in the acorn depending on >> the person here. >> >Thanks Carol. I wasn't really interested in stuffing the squash. I had >my fill of bread dressing on Thanksgiving. I have another acorn squash >in the pantry. Maybe I'll stuff the next one. :) > >Jill You can stuff acorn squash with ground meat and rice, like stuffed peppers... no bread. I sometimes stuff acorn squash with bulk Italian saw-seege and nothing else... use hot or sweet, chefs choice. In fact tonight's dinner will be hot Italian Saw-Seege... haven't decided yet what with, maybe just a sandwich on Portuguese rolls, bought some yesterday. |
On the Menu Today (12/8/17)
On 12/8/2017 2:06 PM, U.S. Janet B. wrote:
> On Fri, 8 Dec 2017 12:57:23 -0500, jmcquown > > wrote: > >> Lunch: a bowl of the spicy five bean with barley soup I made a couple of >> days ago. Topped with some Sargento shredded "Mexican" four cheese >> blend. Quite tasty! >> >> https://s8.postimg.org/bsmeo58ud/bean_soup.jpg >> >> I've got an acorn squash in the oven: >> >> https://s8.postimg.org/jnwy2mq39/intheoven.jpg >> >> I'm not sure what I'll be serving with the squash. I might pan fry a >> small steak. >> >> You? >> >> Jill > > We're going to Cash & Carry (restaurant supply) after lunch. I'm > fixing beef and bean enchiladas for dinner and I need some good, fresh > corn tortillas. C&C has the best in several sizes. > I'm also probably going to pick up a hunk of pork shoulder to break > down into 4 pieces, 3 for the deep freeze. I'm going to soak hominy > over night and then begin making posole in the morning. The piece of > pork shoulder will go into the posole. > The weather here is in the 20s and high humidity, so fog, fog, fog. > We're going to have an inversion for the next couple of weeks. It's > time for hearty soups, stews, etc. > Janet US > I've never made posole. It's on my list of things to try. :) Jill |
On the Menu Today (12/8/17)
On 12/9/2017 3:05 AM, Julie Bove wrote:
> > "jmcquown" > wrote in message > ... >> Lunch: a bowl of the spicy five bean with barley soup I made a couple >> of days ago.Â* Topped with some Sargento shredded "Mexican" four cheese >> blend. Quite tasty! >> >> https://s8.postimg.org/bsmeo58ud/bean_soup.jpg >> >> I've got an acorn squash in the oven: >> >> https://s8.postimg.org/jnwy2mq39/intheoven.jpg >> >> I'm not sure what I'll be serving with the squash.Â* I might pan fry a >> small steak. >> >> You? > > I actually just had peanut butter and strawberry jam. Had a dab of jam > to use up, the rest of the jar of peanut butter and the last of the > bread. Plus I was craving it. But... > > I did make the lentils and Kielbasa. OMG was that good! I took a few > tastes. Didn't exactly follow the recipe. Needed two cups of broth but > didn't have quite that much in the fridge so added water and a cup of > red wine. One onion and two carrots, chopped, olive oil. Seasonings were > two bay leaves, oregano, garlic, sweet Hungarian paprika, salt and > pepper. Kielbasa cut in coins. Was curious about the cook time as some > recipes said 45 min but one said 20 minutes. Was perfect at 40 minutes. > Made a pkg. of Rice A Roni pilaf on the side to use it up. They'll eat > it. I won't. I guess I would if I were starving. It's not totally > horrible. Just prefer other stuff. Have enough lentils left to make a > meal or large snack for someone. Actually, I might just take a little > along with something else for my bedtime snack. Sadly, lentils spike my > blood sugar badly so rarely eat them. Was really surprised as I don't > usually like kielbasa! But I think the rich seasonings made the difference. I'm glad the lentils turned out well! I've got some in the pantry and will likely be making lentil soup in the next week or so. I should buy some kielbasa... :) Jill |
On the Menu Today (12/8/17)
On 12/8/2017 11:51 PM, U.S. Janet B. wrote:
> On Fri, 8 Dec 2017 12:57:23 -0500, jmcquown > > wrote: > >> >> I've got an acorn squash in the oven: >> >> https://s8.postimg.org/jnwy2mq39/intheoven.jpg >> >> I'm not sure what I'll be serving with the squash. I might pan fry a >> small steak. >> >> You? >> >> Jill > > that squash looks really good! > Janet US > Thanks! I love acorn squash. Heck, I love almost any kind of squash. Only one exception: spaghetti squash, and that's only because I dislike the texture. Jill |
On the Menu Today (12/8/17)
jmcquown wrote:
> > I've never made posole. It's on my list of things to try. :) I've never made posole either. It's NOT on any of my lists. :) |
On the Menu Today (12/8/17)
On Sat, 9 Dec 2017 00:07:02 -0800, "Julie Bove"
> wrote: > >"U.S. Janet B." > wrote in message .. . >> On Fri, 8 Dec 2017 12:57:23 -0500, jmcquown > >> wrote: >> >>>Lunch: a bowl of the spicy five bean with barley soup I made a couple of >>>days ago. Topped with some Sargento shredded "Mexican" four cheese >>>blend. Quite tasty! >>> >>>https://s8.postimg.org/bsmeo58ud/bean_soup.jpg >>> >>>I've got an acorn squash in the oven: >>> >>>https://s8.postimg.org/jnwy2mq39/intheoven.jpg >>> >>>I'm not sure what I'll be serving with the squash. I might pan fry a >>>small steak. >>> >>>You? >>> >>>Jill >> >> We're going to Cash & Carry (restaurant supply) after lunch. I'm >> fixing beef and bean enchiladas for dinner and I need some good, fresh >> corn tortillas. C&C has the best in several sizes. >> I'm also probably going to pick up a hunk of pork shoulder to break >> down into 4 pieces, 3 for the deep freeze. I'm going to soak hominy >> over night and then begin making posole in the morning. The piece of >> pork shoulder will go into the posole. >> The weather here is in the 20s and high humidity, so fog, fog, fog. >> We're going to have an inversion for the next couple of weeks. It's >> time for hearty soups, stews, etc. >> Janet US > >I don't remember seeing tortillas in mine but I haven't been in there for >awhile. I resorted to using some that are a mix of corn and flour as the >corn ones I find are always crappy as in fall apart right away. they carry everything from street tacos to wraps. 3 or so sizes of corn and a couple of corn that are thicker Janet US |
On the Menu Today (12/8/17)
On Sat, 9 Dec 2017 09:07:32 -0500, jmcquown >
wrote: >On 12/8/2017 2:06 PM, U.S. Janet B. wrote: >> On Fri, 8 Dec 2017 12:57:23 -0500, jmcquown > >> wrote: >> >>> Lunch: a bowl of the spicy five bean with barley soup I made a couple of >>> days ago. Topped with some Sargento shredded "Mexican" four cheese >>> blend. Quite tasty! >>> >>> https://s8.postimg.org/bsmeo58ud/bean_soup.jpg >>> >>> I've got an acorn squash in the oven: >>> >>> https://s8.postimg.org/jnwy2mq39/intheoven.jpg >>> >>> I'm not sure what I'll be serving with the squash. I might pan fry a >>> small steak. >>> >>> You? >>> >>> Jill >> >> We're going to Cash & Carry (restaurant supply) after lunch. I'm >> fixing beef and bean enchiladas for dinner and I need some good, fresh >> corn tortillas. C&C has the best in several sizes. >> I'm also probably going to pick up a hunk of pork shoulder to break >> down into 4 pieces, 3 for the deep freeze. I'm going to soak hominy >> over night and then begin making posole in the morning. The piece of >> pork shoulder will go into the posole. >> The weather here is in the 20s and high humidity, so fog, fog, fog. >> We're going to have an inversion for the next couple of weeks. It's >> time for hearty soups, stews, etc. >> Janet US >> >I've never made posole. It's on my list of things to try. :) > >Jill this is a new thing for me too. I've made it once with some dry hominy my daughter sent me from NM. My husband, who grew up accustomed to canned hominy eaten as a side vegetable, says that the dry hominy cooked up is far superior to the canned stuff. I found the dry hominy in the bulk food section but you may find it elsewhere. Janet US |
On the Menu Today (12/8/17)
On 12/9/2017 10:45 AM, U.S. Janet B. wrote:
> On Sat, 9 Dec 2017 09:07:32 -0500, jmcquown > > wrote: > >> On 12/8/2017 2:06 PM, U.S. Janet B. wrote: >>> On Fri, 8 Dec 2017 12:57:23 -0500, jmcquown > >>> wrote: >>> >>>> Lunch: a bowl of the spicy five bean with barley soup I made a couple of >>>> days ago. Topped with some Sargento shredded "Mexican" four cheese >>>> blend. Quite tasty! >>>> >>>> https://s8.postimg.org/bsmeo58ud/bean_soup.jpg >>>> >>>> I've got an acorn squash in the oven: >>>> >>>> https://s8.postimg.org/jnwy2mq39/intheoven.jpg >>>> >>>> I'm not sure what I'll be serving with the squash. I might pan fry a >>>> small steak. >>>> >>>> You? >>>> >>>> Jill >>> >>> We're going to Cash & Carry (restaurant supply) after lunch. I'm >>> fixing beef and bean enchiladas for dinner and I need some good, fresh >>> corn tortillas. C&C has the best in several sizes. >>> I'm also probably going to pick up a hunk of pork shoulder to break >>> down into 4 pieces, 3 for the deep freeze. I'm going to soak hominy >>> over night and then begin making posole in the morning. The piece of >>> pork shoulder will go into the posole. >>> The weather here is in the 20s and high humidity, so fog, fog, fog. >>> We're going to have an inversion for the next couple of weeks. It's >>> time for hearty soups, stews, etc. >>> Janet US >>> >> I've never made posole. It's on my list of things to try. :) >> >> Jill > this is a new thing for me too. I've made it once with some dry > hominy my daughter sent me from NM. My husband, who grew up > accustomed to canned hominy eaten as a side vegetable, says that the > dry hominy cooked up is far superior to the canned stuff. I found the > dry hominy in the bulk food section but you may find it elsewhere. > Janet US > I can probably find it in the same section as the dried beans. I didn't grow up eating hominy but I tried some canned golden hominy in the 1990's. To me, it tasted like popcorn. :) I love soups and like spicy (not burn your mouth spicy). Jill |
On the Menu Today (12/8/17)
On 2017-12-09 10:26 AM, Gary wrote:
> jmcquown wrote: >> >> I've never made posole. It's on my list of things to try. :) > > I've never made posole either. It's NOT on any of my lists. :) > I don't think I would rush out and make it without first trying it somewhere. I can't remember ever seeing it on a menu here and hominy just doesn't exist in this area. .... or.... Maybe it does. I recently found a Latino store where I got some soft corn tortillas and chipotle. The next time I go I will make a point of looking for grits and hominy. |
On the Menu Today (12/8/17)
On Sat, 9 Dec 2017 11:08:37 -0500, jmcquown >
wrote: >On 12/9/2017 10:45 AM, U.S. Janet B. wrote: >> On Sat, 9 Dec 2017 09:07:32 -0500, jmcquown > >> wrote: >> >>> On 12/8/2017 2:06 PM, U.S. Janet B. wrote: >>>> On Fri, 8 Dec 2017 12:57:23 -0500, jmcquown > >>>> wrote: >>>> >>>>> Lunch: a bowl of the spicy five bean with barley soup I made a couple of >>>>> days ago. Topped with some Sargento shredded "Mexican" four cheese >>>>> blend. Quite tasty! >>>>> >>>>> https://s8.postimg.org/bsmeo58ud/bean_soup.jpg >>>>> >>>>> I've got an acorn squash in the oven: >>>>> >>>>> https://s8.postimg.org/jnwy2mq39/intheoven.jpg >>>>> >>>>> I'm not sure what I'll be serving with the squash. I might pan fry a >>>>> small steak. >>>>> >>>>> You? >>>>> >>>>> Jill >>>> >>>> We're going to Cash & Carry (restaurant supply) after lunch. I'm >>>> fixing beef and bean enchiladas for dinner and I need some good, fresh >>>> corn tortillas. C&C has the best in several sizes. >>>> I'm also probably going to pick up a hunk of pork shoulder to break >>>> down into 4 pieces, 3 for the deep freeze. I'm going to soak hominy >>>> over night and then begin making posole in the morning. The piece of >>>> pork shoulder will go into the posole. >>>> The weather here is in the 20s and high humidity, so fog, fog, fog. >>>> We're going to have an inversion for the next couple of weeks. It's >>>> time for hearty soups, stews, etc. >>>> Janet US >>>> >>> I've never made posole. It's on my list of things to try. :) >>> >>> Jill >> this is a new thing for me too. I've made it once with some dry >> hominy my daughter sent me from NM. My husband, who grew up >> accustomed to canned hominy eaten as a side vegetable, says that the >> dry hominy cooked up is far superior to the canned stuff. I found the >> dry hominy in the bulk food section but you may find it elsewhere. >> Janet US >> >I can probably find it in the same section as the dried beans. I didn't >grow up eating hominy but I tried some canned golden hominy in the >1990's. To me, it tasted like popcorn. :) > >I love soups and like spicy (not burn your mouth spicy). > >Jill > What I made wasn't burn your mouth. Anyway, that is in your control Janet US |
On the Menu Today (12/8/17)
"Gary" > wrote in message ...
> jmcquown wrote: >> >> I've never made posole. It's on my list of things to try. :) > > I've never made posole either. It's NOT on any of my lists. :) Try it sometime, it's great but only if you like hominy. Cheri |
On the Menu Today (12/8/17)
On Sat, 09 Dec 2017 10:26:20 -0500, Gary > wrote:
>jmcquown wrote: >> >> I've never made posole. It's on my list of things to try. :) > >I've never made posole either. It's NOT on any of my lists. :) I'm confused. Why did you respond? You had nothing interesting to say, nothing that added to the discussion of posole and we already know the kinds of things you eat. |
On the Menu Today (12/8/17)
On 2017-12-09, l not -l > wrote:
> > On 9-Dec-2017, Gary > wrote: > >> jmcquown wrote: >> > >> > I've never made posole. It's on my list of things to try. :) >> >> I've never made posole either. It's NOT on any of my lists. :) > +1 > I am not a fan of hominy, in any form (whole, grits, etc); I do > not like the taste of nixtamalized corn. posole means two things, hominy AND pork soup w/ hominy. Bassically, Posole --the soup-- is menudo with pork instead of tripe. Yes, the corn is "nixtamalized" corn, or hominy. Jaunita's Foods sells both the large (no. 10) cans of hominy AND 32oz cans of the Posole soup. Jaunita's Posole soup might jes be one of the best soups sold in a can (if you can find it!). ;) nb |
On the Menu Today (12/8/17)
On 12/8/2017 5:27 PM, Sqwertz wrote:
> If I don't fall asleep before then. > > -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. > > ---------------------------------------------------------------------------------------- > > https://www.centraltexasfoodbank.org...ntation-057jpg > > Hide the Ho Ho's!!!!!!!!!! > > - sw > Do not let "Oscar" near your food. He was obliviously digging > boogers out of his nose with his thumb at the end of the check-stand > while bagging groceries. Fortunately he was bagging the customer > next to me, not mine. Otherwise I would have made a stink about it > right then, and with no mercy. > > Note - it has been one month since I visited Sprouts and wrote this review (Grand Opening weekend, IIRC) as well as writing to corporate about my experience (Oscar + overcharges). Sprouts has never responded or offered a refund. They'll probably complain about this review, though. > > They get 1 star for nose-picking while touching customer food. |
On the Menu Today (12/8/17)
On 12/8/2017 5:30 PM, Sqwertz wrote:
> hat damned > sauce is just super sweet watery ketchup <shiver>. > > -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. > > ---------------------------------------------------------------------------------------- > > https://www.centraltexasfoodbank.org...ntation-057jpg > > Hide the Ho Ho's!!!!!!!!!! > > - sw > Do not let "Oscar" near your food. He was obliviously digging > boogers out of his nose with his thumb at the end of the check-stand > while bagging groceries. Fortunately he was bagging the customer > next to me, not mine. Otherwise I would have made a stink about it > right then, and with no mercy. > > Note - it has been one month since I visited Sprouts and wrote this review (Grand Opening weekend, IIRC) as well as writing to corporate about my experience (Oscar + overcharges). Sprouts has never responded or offered a refund. They'll probably complain about this review, though. > > They get 1 star for nose-picking while touching customer food. |
On the Menu Today (12/8/17)
On 12/8/2017 6:20 PM, Sqwertz wrote:
> I was shivering at the thought of a McRib > ----------------------------------------------------------------------------------- > 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. > > ---------------------------------------------------------------------------------------- > > https://www.centraltexasfoodbank.org...ntation-057jpg > > Hide the Ho Ho's!!!!!!!!!! > > - sw > Do not let "Oscar" near your food. He was obliviously digging > boogers out of his nose with his thumb at the end of the check-stand > while bagging groceries. Fortunately he was bagging the customer > next to me, not mine. Otherwise I would have made a stink about it > right then, and with no mercy. > > Note - it has been one month since I visited Sprouts and wrote this review (Grand Opening weekend, IIRC) as well as writing to corporate about my experience (Oscar + overcharges). Sprouts has never responded or offered a refund. They'll probably complain about this review, though. > > They get 1 star for nose-picking while touching customer food. |
On the Menu Today (12/8/17)
On 12/9/2017 8:26 AM, Gary wrote:
> jmcquown wrote: >> >> I've never made posole. It's on my list of things to try. :) > > I've never made posole either. It's NOT on any of my lists. :) > Wot?!?!?! OMG, you simply MUST! http://www.seriouseats.com/recipes/2...up-recipe.html Ingredients 1 tablespoon olive oil 1 1/2 pound boneless, country-style pork ribs Kosher salt Black pepper 1 large onion, chopped (about 1 1/2 cups) 4 cloves garlic, minced (about 4 teaspoons) 8 cups low-sodium chicken broth 1 teaspoon dried oregano 1 1/2 teaspoon ground ancho chili 1 1/2 teaspoon ground chile de árbol 1 (30-ounce) can hominy, rinsed and drained 2 limes, cut into wedges 1 avocado, diced 1 large red onion, finely chopped (about 1 1/2 cups) 1/2 cup finely chopped fresh cilantro leaves 1/2 cup sliced radishes 1 1/2 cups crushed tortilla chips |
On the Menu Today (12/8/17)
On 12/9/2017 9:59 AM, notbob wrote:
> On 2017-12-09, l not -l > wrote: >> >> On 9-Dec-2017, Gary > wrote: >> >>> jmcquown wrote: >>>> >>>> I've never made posole. It's on my list of things to try. :) >>> >>> I've never made posole either. It's NOT on any of my lists. :) >> +1 >> I am not a fan of hominy, in any form (whole, grits, etc); I do >> not like the taste of nixtamalized corn. > > posole means two things, hominy AND pork soup w/ hominy. > > Bassically, Posole --the soup-- is menudo with pork instead of tripe. > > Yes, the corn is "nixtamalized" corn, or hominy. Jaunita's Foods > sells both the large (no. 10) cans of hominy AND 32oz cans of the > Posole soup. Jaunita's Posole soup might jes be one of the best soups > sold in a can (if you can find it!). ;) > > nb > +1! |
On the Menu Today (12/8/17)
"U.S. Janet B." wrote:
> > On Sat, 09 Dec 2017 10:26:20 -0500, Gary > wrote: > > >jmcquown wrote: > >> > >> I've never made posole. It's on my list of things to try. :) > > > >I've never made posole either. It's NOT on any of my lists. :) > > I'm confused. Why did you respond? You had nothing interesting to > say, nothing that added to the discussion of posole and we already > know the kinds of things you eat. Don't be confused (and don't be so bitchy this morning). Many here often add in their opinion of food either good or bad. It's a discussion group. Deal with it. It was on topic unlike many posts here that are NOT. |
On the Menu Today (12/8/17)
On Sat, 09 Dec 2017 12:45:04 -0500, Gary > wrote:
>"U.S. Janet B." wrote: >> >> On Sat, 09 Dec 2017 10:26:20 -0500, Gary > wrote: >> >> >jmcquown wrote: >> >> >> >> I've never made posole. It's on my list of things to try. :) >> > >> >I've never made posole either. It's NOT on any of my lists. :) >> >> I'm confused. Why did you respond? You had nothing interesting to >> say, nothing that added to the discussion of posole and we already >> know the kinds of things you eat. > >Don't be confused (and don't be so bitchy this morning). Many >here often add in their opinion of food either good or bad. It's >a discussion group. Deal with it. It was on topic unlike many >posts here that are NOT. you haven't ever seen me bitchy |
On the Menu Today (12/8/17)
On Sat, 9 Dec 2017 09:28:17 -0500, jmcquown >
wrote: >On 12/9/2017 8:50 AM, wrote: >> On Fri, 8 Dec 2017 18:40:03 -0500, jmcquown > >> wrote: >> >>> On 12/8/2017 5:23 PM, cshenk wrote: >>>> jmcquown wrote in rec.food.cooking: >>>> >>>>> >>>>> I've got an acorn squash in the oven: >>>>> >>>>> https://s8.postimg.org/jnwy2mq39/intheoven.jpg >>>>> >>>>> I'm not sure what I'll be serving with the squash. I might pan fry a >>>>> small steak. >>>>> >>>>> You? >>>>> >>>>> Jill >>>> >>>> Hi Jill, it's probably too late since they were ready, but we like to >>>> make a side of bread stuffing with lots of sausage (a low fat sort, >>>> angle cut) and add them either to the side or in the acorn depending on >>>> the person here. >>>> >>> Thanks Carol. I wasn't really interested in stuffing the squash. I had >>> my fill of bread dressing on Thanksgiving. I have another acorn squash >>> in the pantry. Maybe I'll stuff the next one. :) >>> >>> Jill >> >> You can stuff acorn squash with ground meat and rice, like stuffed >> peppers... no bread. I sometimes stuff acorn squash with bulk Italian >> saw-seege and nothing else... use hot or sweet, chefs choice. >> In fact tonight's dinner will be hot Italian Saw-Seege... haven't >> decided yet what with, maybe just a sandwich on Portuguese rolls, >> bought some yesterday. >> >True, Sheldon. I've got some hot Italian sausage in the freezer but >it's in casings. Of course I can always squeeze it out of the casings >if I decide to stuff the next squash. Are you having better luck >finding acorn squash now? > >Jill There are none around here but I still have two humongous butternot squash in the basement fridge. I'll roast those next I light the oven for something. I sometimes slice off the seed end and stuff those.... but usually I slice several slits from the cavity to the stem end, then when I fill the cavity with butter, honey, cinnamon, etc. it travels through those runners to flavor the entire squash. Sometimes I use the winter squash cavities to make baked apples. I know your specialty is butternut squash soup so if you lived nearby I'd be happy to give you all you can use. When my crop comes in I give most away, I can't use them all. Unfortunately I don't like pureed soups, hot or cold. We don't eat more than one pumpkin pie a year so I'm not going to bake a butternut squash pie plus I don't eat the crust, I detest pie crust. The only pie crust I like is graham cracker or crushed cookie crusts... usually for cheesecake or puddings... I'll have to think if graham cracker crust would work with pumpkin pie. Everyone who has tried my Reese's Pieces Cheesecake made with Nabisco Nutter Butter cookie crust loved it, but I don't think peanut butter would work with pumpkin pie filling. 1 large package Nabisco Nutter Butter Sandwich Cookies 1 large bag Reese's Peanut Butter Cup Miniatures 2 1/2 pounds Philadelphia Cream Cheese 1 1/3 cups sugar 3 Tbs. flour 1 1/2 tsp. grated lemon zest 1 1/2 tsp. grated orange zest 5 whole eggs + 2 yolks 1/4 cup heavy whipping cream 1/4 tsp. vanilla Preheat the oven to 400F. Butter the bottom, and sides of a 9" springform pan. Crumb the cookies, and press into bottom, and 1/3 up the sides of pan. Place 1 layer of peanut butter cups on bottom of pan. ( remove paper cups ) In the bowl of a mixer, combine the cheese, sugar, flour, lemon , orange, and beat well. Add the eggs, and vanilla, and beat well. Add the heavy cream, and beat well. Increase the oven to 550F. Pour the cheese mixture into the crust. Bake for 12 to 15 minutes. Reduce the heat to 200F, and bake for 1 hour. Turn off the heat and keep the oven door open wide. Let the cake cool in the oven for 30 minutes. Serves 8 to10 |
On the Menu Today (12/8/17)
On Sat, 9 Dec 2017 10:17:17 -0700, Casa del Sol naciente
> wrote: >On 12/9/2017 8:26 AM, Gary wrote: >> jmcquown wrote: >>> >>> I've never made posole. It's on my list of things to try. :) >> >> I've never made posole either. It's NOT on any of my lists. :) >> > >Wot?!?!?! > >OMG, you simply MUST! > >http://www.seriouseats.com/recipes/2...up-recipe.html > >Ingredients >1 tablespoon olive oil >1 1/2 pound boneless, country-style pork ribs >Kosher salt If you think kosher salt will make pork kosher you are nutz! Anyways I'd never bother with that recipe... I much prefer beet root borscht. >Black pepper >1 large onion, chopped (about 1 1/2 cups) >4 cloves garlic, minced (about 4 teaspoons) >8 cups low-sodium chicken broth >1 teaspoon dried oregano >1 1/2 teaspoon ground ancho chili >1 1/2 teaspoon ground chile de árbol >1 (30-ounce) can hominy, rinsed and drained >2 limes, cut into wedges >1 avocado, diced >1 large red onion, finely chopped (about 1 1/2 cups) >1/2 cup finely chopped fresh cilantro leaves >1/2 cup sliced radishes >1 1/2 cups crushed tortilla chips |
On the Menu Today (12/8/17)
On Sat, 09 Dec 2017 11:25:22 -0700, U.S. Janet B. >
wrote: >On Sat, 09 Dec 2017 12:45:04 -0500, Gary > wrote: > >>"U.S. Janet B." wrote: >>> >>> On Sat, 09 Dec 2017 10:26:20 -0500, Gary > wrote: >>> >>> >jmcquown wrote: >>> >> >>> >> I've never made posole. It's on my list of things to try. :) >>> > >>> >I've never made posole either. It's NOT on any of my lists. :) >>> >>> I'm confused. Why did you respond? You had nothing interesting to >>> say, nothing that added to the discussion of posole and we already >>> know the kinds of things you eat. >> >>Don't be confused (and don't be so bitchy this morning). Many >>here often add in their opinion of food either good or bad. It's >>a discussion group. Deal with it. It was on topic unlike many >>posts here that are NOT. > >you haven't ever seen me bitchy That's strange because I have and Gary says he reads everything. |
On the Menu Today (12/8/17)
On 12/9/2017 11:30 AM, Dave Smith wrote:
> On 2017-12-09 10:26 AM, Gary wrote: >> jmcquown wrote: >>> >>> I've never made posole.Â* It's on my list of things to try. :) >> >> I've never made posole either. It's NOT on any of my lists. :) >> > > I don't think I would rush out and make it without first trying it > somewhere. I can't remember ever seeing it on a menu here and hominy > just doesn't exist in this area.Â*Â* .... or.... Maybe it does. I recently > found a Latino store where I got some soft corn tortillas and chipotle. > The next time I go I will make a point of looking for grits and hominy. When you visit Tybee Island you should be able to find both at the supermarket. Since you're driving you can stock up. :) Jill |
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