i consider a person a good cook if they
rarely make things that can't be eaten.

i consider someone an excellent cook if
that happens once in a few thousand meals.

since i'm pretty sure of what i don't like
and don't cook that sort of thing it is very
very rare that i can't eat what i cook.

i'm not an excellent cook though because i
don't take on-demand requests and try to
satisfy someone else.

that pre-amble said: what have you made
that was horrid?

for me, liver soup, i don't know what i
was thinking. slabs of liver in a tomato
based soup. could not be rescued... the
worms ate that... this was like 30yrs
ago.

lesson very well learned.

it's a cold and blustery early spring day
here, tell me stories.


songbird

On 2018-04-06 10:32 AM, songbird wrote:
> i consider a person a good cook if they
> rarely make things that can't be eaten.
>
> i consider someone an excellent cook if
> that happens once in a few thousand meals.

Wow. That's really dropping the bar.
>

"songbird" > wrote in message
...
> i consider a person a good cook if they
> rarely make things that can't be eaten.
>
> i consider someone an excellent cook if
> that happens once in a few thousand meals.
>
> since i'm pretty sure of what i don't like
> and don't cook that sort of thing it is very
> very rare that i can't eat what i cook.
>
> i'm not an excellent cook though because i
> don't take on-demand requests and try to
> satisfy someone else.
>
> that pre-amble said: what have you made
> that was horrid?
>
> for me, liver soup, i don't know what i
> was thinking. slabs of liver in a tomato
> based soup. could not be rescued... the
> worms ate that... this was like 30yrs
> ago.
>
> lesson very well learned.
>
> it's a cold and blustery early spring day
> here, tell me stories.
>
>
> songbird


Once I made a Spam loaf recipe that was stuffed with pickles. It was simply
awful and I like Spam.

Cheri

Cheri wrote:
....
> Once I made a Spam loaf recipe that was stuffed with pickles. It was simply
> awful and I like Spam.

warmth takes away so much of the flavor of
pickles and cheese i rarely like them as much
so i can see why that would be a failure to
impress.

i can eat spam once in a while, but not too
often. i try to limit my amounts of processed
meats like sausages and canned items and there
are so many other things i'd rather have
instead, but once in a while...


songbird

On Friday, April 6, 2018 at 10:12:22 AM UTC-5, Cheri wrote:
>
> Once I made a Spam loaf recipe that was stuffed with pickles. It was simply
> awful and I like Spam.
>
> Cheri
>
>
Oh Cheri, you just made my stomach lurch.

> wrote in message
...
> On Friday, April 6, 2018 at 10:12:22 AM UTC-5, Cheri wrote:
>>
>> Once I made a Spam loaf recipe that was stuffed with pickles. It was
>> simply
>> awful and I like Spam.
>>
>> Cheri
>>
>>
> Oh Cheri, you just made my stomach lurch.


It was pretty bad. The recipe didn't sound bad and since I like Spam it
seemed like a good idea, but it was NOT! LOL this is what it was, just
nasty.

Heavenly Ham Loaf with Pickle Stuffing
1954 recipe

Meat layer:

2 12-oz. cans luncheon meat (code for Spam)
1 1/2 cups fine dry bread crumbs
1/4 tsp. black pepper
1/4 tsp. powdered thyme
1/2 cup finely chopped onion
2 eggs
2 cups evaporated milk

Pickle Stuffing:

2 tsp. prepared mustard
1/2 cup evaporated milk
1 cup fine fry bread crumbs
1 3/4 cups sweet pickle relish

In mixing bowl, shred luncheon meat into bits by running tines of fork over
meat. (Or put through food chopper using medium blade). Add the 1 1/2 cups
crumbs, seasonings and onion. Mix thoroughly. Beat eggs slightly with a
fork, then add 2 cups evaporated milk. Add egg-milk mixture to meat mixture.
Mix thoroughly. Pack half the meat mixture into well-greased loaf pan (10
1/4 x 5 1/4 x 3 inches). For the pickle layer, stir mustard into 1/2 cup
evaporated milk. Add 1 cup crumbs and pickle relish and blend. Spread pickle
stuffing evenly and firmly on meat layer. Pack remaining half of meat
mixture over pickle layer. Bake in moderate oven (375°F) 1 hour and 15
minutes. Makes 10 to 12 servings.

Cheri

On Friday, April 6, 2018 at 7:05:36 PM UTC-5, Cheri wrote:
>
> It was pretty bad. The recipe didn't sound bad and since I like Spam it
> seemed like a good idea, but it was NOT! LOL this is what it was, just
> nasty.
>
> Heavenly Ham Loaf with Pickle Stuffing
> 1954 recipe
>
> Meat layer:
>
> 2 12-oz. cans luncheon meat (code for Spam)
> 1 1/2 cups fine dry bread crumbs
> 1/4 tsp. black pepper
> 1/4 tsp. powdered thyme
> 1/2 cup finely chopped onion
> 2 eggs
> 2 cups evaporated milk
>
> Pickle Stuffing:
>
> 2 tsp. prepared mustard
> 1/2 cup evaporated milk
> 1 cup fine fry bread crumbs
> 1 3/4 cups sweet pickle relish
>
> In mixing bowl, shred luncheon meat into bits by running tines of fork over
> meat. (Or put through food chopper using medium blade). Add the 1 1/2 cups
> crumbs, seasonings and onion. Mix thoroughly. Beat eggs slightly with a
> fork, then add 2 cups evaporated milk. Add egg-milk mixture to meat mixture.
> Mix thoroughly. Pack half the meat mixture into well-greased loaf pan (10
> 1/4 x 5 1/4 x 3 inches). For the pickle layer, stir mustard into 1/2 cup
> evaporated milk. Add 1 cup crumbs and pickle relish and blend. Spread pickle
> stuffing evenly and firmly on meat layer. Pack remaining half of meat
> mixture over pickle layer. Bake in moderate oven (375°F) 1 hour and 15
> minutes. Makes 10 to 12 servings.
>
> Cheri
>
>
https://s14.postimg.org/s9rmjoa4h/Puking_smiley.png

> wrote in message news:90a01d9f-0c4c-4ae7-b35c-

https://s14.postimg.org/s9rmjoa4h/Puking_smiley.png

LOL, that's about the long and short of it.

Cheri wrote:
....
> It was pretty bad. The recipe didn't sound bad and since I like Spam it
> seemed like a good idea, but it was NOT! LOL this is what it was, just
> nasty.
>
> Heavenly Ham Loaf with Pickle Stuffing
> 1954 recipe
>
> Meat layer:
>
> 2 12-oz. cans luncheon meat (code for Spam)
> 1 1/2 cups fine dry bread crumbs
> 1/4 tsp. black pepper
> 1/4 tsp. powdered thyme
> 1/2 cup finely chopped onion
> 2 eggs
> 2 cups evaporated milk
>
> Pickle Stuffing:
>
> 2 tsp. prepared mustard
> 1/2 cup evaporated milk
> 1 cup fine fry bread crumbs
> 1 3/4 cups sweet pickle relish
>
> In mixing bowl, shred luncheon meat into bits by running tines of fork over
> meat. (Or put through food chopper using medium blade). Add the 1 1/2 cups
> crumbs, seasonings and onion. Mix thoroughly. Beat eggs slightly with a
> fork, then add 2 cups evaporated milk. Add egg-milk mixture to meat mixture.
> Mix thoroughly. Pack half the meat mixture into well-greased loaf pan (10
> 1/4 x 5 1/4 x 3 inches). For the pickle layer, stir mustard into 1/2 cup
> evaporated milk. Add 1 cup crumbs and pickle relish and blend. Spread pickle
> stuffing evenly and firmly on meat layer. Pack remaining half of meat
> mixture over pickle layer. Bake in moderate oven (375°F) 1 hour and 15
> minutes. Makes 10 to 12 servings.

i'd try it.

not too fond of all the eggs/milk/breadcrumbs but
could probably give it a whirl.

we make pickle and bologna so this is fairly
close in many ways to that. sorta...


songbird

"songbird" > wrote in message speaking of Spam loaf

> i'd try it.
>
> not too fond of all the eggs/milk/breadcrumbs but
> could probably give it a whirl.
>
> we make pickle and bologna so this is fairly
> close in many ways to that. sorta...
>
>
> songbird


It sounded decent to me too, but it didn't taste that way at all, it was
just awful IMO.

Cheri

On 4/6/2018 9:32 AM, songbird wrote:
> i consider a person a good cook if they
> rarely make things that can't be eaten.
>
> i consider someone an excellent cook if
> that happens once in a few thousand meals.
>
> since i'm pretty sure of what i don't like
> and don't cook that sort of thing it is very
> very rare that i can't eat what i cook.
>
> i'm not an excellent cook though because i
> don't take on-demand requests and try to
> satisfy someone else.
>
> that pre-amble said: what have you made
> that was horrid?
>
> for me, liver soup, i don't know what i
> was thinking. slabs of liver in a tomato
> based soup. could not be rescued... the
> worms ate that... this was like 30yrs
> ago.
>
> lesson very well learned.
>
> it's a cold and blustery early spring day
> here, tell me stories.
>
>
> songbird

Â* I can't remember that last time I cooked something that was truly
inedible , but there are some recipes that I won't make again . Latest
was a shrimp creole dish that I made recently . Got a good buy on some
giant shrimps and thought I'd do something other than the usual Scampi .
The other half of the package made some really good Scampi ...

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

Terry Coombs wrote:
....
> Â* I can't remember that last time I cooked something that was truly
> inedible , but there are some recipes that I won't make again . Latest
> was a shrimp creole dish that I made recently . Got a good buy on some
> giant shrimps and thought I'd do something other than the usual Scampi .
> The other half of the package made some really good Scampi ...

hard to miss with garlic and butter on those.


songbird

Terry Coombs wrote:

> Â* I can't remember that last time I cooked something that was truly
> inedible , but there are some recipes that I won't make again .
> Latest was a shrimp creole dish that I made recently . Got a good buy
> on some giant shrimps and thought I'd do something other than the
> usual Scampi . The other half of the package made some really good
> Scampi ...

Entering late to the thread but last time I made something inedible, it
was an attempt to stretch some eggs with tomato paste and water. I
have to laugh at the mess I made. I was 17 and pretty hungry so I
dumped it into a pot and added rice and more water and that worked ok.

On 2018-04-07 12:22 PM, cshenk wrote:
> Terry Coombs wrote:
>
>> Â* I can't remember that last time I cooked something that was truly
>> inedible , but there are some recipes that I won't make again .
>> Latest was a shrimp creole dish that I made recently . Got a good buy
>> on some giant shrimps and thought I'd do something other than the
>> usual Scampi . The other half of the package made some really good
>> Scampi ...
>
> Entering late to the thread but last time I made something inedible, it
> was an attempt to stretch some eggs with tomato paste and water. I
> have to laugh at the mess I made. I was 17 and pretty hungry so I
> dumped it into a pot and added rice and more water and that worked ok.
>


I was wracking my brain over this and thought I had had some
disappointments, but nothing I could not eat. I just remembered my
failed attempt to make a green curry. It was truly awful. I scrapped the
shrimp off as much as I could but they were still nasty. I thought that
maybe I should try it in a Thai restaurant some time, but when in
restaurants that had it on the menu the memory of how bad my attempt
turned out was stronger than my idea about giving it another try.

On 4/7/2018 12:22 PM, cshenk wrote:
> Terry Coombs wrote:
>
>> Â* I can't remember that last time I cooked something that was truly
>> inedible , but there are some recipes that I won't make again .
>> Latest was a shrimp creole dish that I made recently . Got a good buy
>> on some giant shrimps and thought I'd do something other than the
>> usual Scampi . The other half of the package made some really good
>> Scampi ...
>
> Entering late to the thread but last time I made something inedible, it
> was an attempt to stretch some eggs with tomato paste and water. I
> have to laugh at the mess I made. I was 17 and pretty hungry so I
> dumped it into a pot and added rice and more water and that worked ok.

Probably better than it sounds.

I can't think of anything I've made that was inedible, even the plastic
wrapped canned ham tasted fine.

That's not to say I haven't made dishes that ... let's just say, I
didn't hear You can make that again! Follow the recipe and it just
wasn't that good.

Which leads me to my other thought, people who wind up with something
inedible probably are good cooks because they try to make recipes
with what they have on hand. It's not always going to work out the
way they pictured it.

This does not excuse liver and tomato soup. Heh.

nancy

Nancy Young wrote:
....
> This does not excuse liver and tomato soup. Heh.

in my case i did make it intentionally from fresh
bought liver and the rest, but there really was
no excuse for it at all. horrid, horrible, icky,
etc.


songbird

On 2018-04-07 5:52 PM, songbird wrote:
> Nancy Young wrote:
> ...
>> This does not excuse liver and tomato soup. Heh.
>
> in my case i did make it intentionally from fresh
> bought liver and the rest, but there really was
> no excuse for it at all. horrid, horrible, icky,
> etc.


How could that possibly have been a surprise?

On 4/7/2018 5:52 PM, songbird wrote:
> Nancy Young wrote:
> ...
>> This does not excuse liver and tomato soup. Heh.
>
> in my case i did make it intentionally from fresh
> bought liver and the rest, but there really was
> no excuse for it at all. horrid, horrible, icky,
> etc.

It was funny to read, anyway.

nancy

On 2018-04-07 5:31 PM, Nancy Young wrote:

> Which leads me to my other thought, people who wind up with something
> inedible probably are good cooks because they try to make recipes
> with what they have on hand.Â* It's not always going to work out the
> way they pictured it.
>
> This does not excuse liver and tomato soup.Â* Heh.


Who in their right mind might have imagined that it would turn out good?

On 4/7/2018 5:56 PM, Dave Smith wrote:
> On 2018-04-07 5:31 PM, Nancy Young wrote:
>
>> Which leads me to my other thought, people who wind up with something
>> inedible probably are good cooks because they try to make recipes
>> with what they have on hand.Â* It's not always going to work out the
>> way they pictured it.
>>
>> This does not excuse liver and tomato soup.Â* Heh.
>
>
> Who in their right mind might have imagined that it would turn out good?
>
Someone wrote it down. Songbird found it and tried it. Didn't work out
so well.

I'm pretty sure most recipes (good or bad) started out with someone just
trying a little something different. Some of them worked and became
classics. Others were just plain bad, but they're still out there.

Jill

On 4/7/2018 12:22 PM, cshenk wrote:
> Terry Coombs wrote:
>
>> Â* I can't remember that last time I cooked something that was truly
>> inedible , but there are some recipes that I won't make again .
>> Latest was a shrimp creole dish that I made recently . Got a good buy
>> on some giant shrimps and thought I'd do something other than the
>> usual Scampi . The other half of the package made some really good
>> Scampi ...
>
> Entering late to the thread but last time I made something inedible, it
> was an attempt to stretch some eggs with tomato paste and water. I
> have to laugh at the mess I made. I was 17 and pretty hungry so I
> dumped it into a pot and added rice and more water and that worked ok.
>
Yikes! I can't imagine trying to stretch eggs with tomato paste and
water but I'll give you the excuse you were 17.

Jill

jmcquown wrote:
>
> Yikes! I can't imagine trying to stretch eggs with tomato paste and
> water but I'll give you the excuse you were 17.

Do you remember the very old sitcom called, "That Girl," starring
Marlo Thomas. In one of the first episodes, she was broke so went
into a restaurant and asked for a coffee cup of hot water. She
got that cheap or maybe even for free. She sat down at a table
and opened a few packs of ketchup and squeezed into the cup, then
she added salt and pepper. Made a cheap cup full of tomato soup.
lol.

On 4/8/2018 1:43 PM, Gary wrote:
> jmcquown wrote:
>>
>> Yikes! I can't imagine trying to stretch eggs with tomato paste and
>> water but I'll give you the excuse you were 17.
>
> Do you remember the very old sitcom called, "That Girl," starring
> Marlo Thomas. In one of the first episodes, she was broke so went
> into a restaurant and asked for a coffee cup of hot water. She
> got that cheap or maybe even for free. She sat down at a table
> and opened a few packs of ketchup and squeezed into the cup, then
> she added salt and pepper. Made a cheap cup full of tomato soup.
> lol.
>
I've heard that tale. I've maybe even seen a few episodes of that show
(Marlo's father was Danny Thomas). Can't say I've ever used a cup of
water and ketchup to try to stretch an egg. Uggg!

Jill

On 4/9/2018 10:33 AM, l not -l wrote:
> On 9-Apr-2018, wrote:

>> Kind of reminds me of Sau Sea Shrimp cocktail. My aunt would
>> ask me
>> to walk down to the corner store to get that. I don't see it
>> around
>> any more, not that I've looked, but I remember it fondly.

> As do I, if it is what I recall. I don't remember the name; but,
> what I enjoyed long ago was tiny shrimp, in cocktail sauce,
> frozen in a small, hour-glass shaped jar and sold four to a
> carton.

Exactly.

> I think I still may have a couple of the jars around,
> they made nice little juice glasses.

You betcha those were her juice glasses! Hee. They were the
perfect size, and meant to be reused.

nancy

On 2018-04-09 10:40 AM, Nancy Young wrote:
> On 4/9/2018 10:33 AM, l not -l wrote:
>
>> As do I, if it is what I recall.Â* I don't remember the name; but,
>> what I enjoyed long ago was tiny shrimp, in cocktail sauce,
>> frozen in a small, hour-glass shaped jar and sold four to a
>> carton.
>
> Exactly.
>
>> I think I still may have a couple of the jars around,
>> they made nice little juice glasses.
>
> You betcha those were her juice glasses!Â* Hee.Â* They were the
> perfect size, and meant to be reused.


I had forgotten about those things. I had to dig way, way back to awaken
a memory of those things. We only had them a couple times, and that was
how we ended up with those little juice glasses. That was back in the
days when the only way we ever had shrimp was in shrimp cocktail or as
ready made breaded and deep fried.

On 4/9/2018 11:39 AM, l not -l wrote:
> On 9-Apr-2018, Nancy Young > wrote:

>>> what I enjoyed long ago was tiny shrimp, in cocktail sauce,
>>> frozen in a small, hour-glass shaped jar and sold four to a
>>> carton.
>>
>> Exactly.
> Long ago, on my first full-time job, I would sometimes take one
> in my lunch. It would thaw just enough to be ready to eat at
> lunch, where, if no utensil was handy, I'd eat the shrimp with a
> toothpick, then, eat the extra sauce with my finges (if nobody
> was around to see, of course).

Funny. They were kind of a tasty snack, I guess we used spoons.

> About 10 years ago, I came across them in the freezer case at a
> local supermarket I rarely shop. I couldn't resist. They were
> as good, or at least the fond memory made them as good, as I
> recalled.

They were sweet and spicy as I recall, but it's been a very long
time since I've had those. Two foods I remember from my elderly
Irish relatives who'd emigrated to Da Bronx, Sau Sea and canned
fruit cocktail.

Probably as close as they came to actual cocktails, I think they
were teetotalers.

nancy

writes:
> i consider a person a good cook if they
>rarely make things that can't be eaten.
>
> i consider someone an excellent cook if
>that happens once in a few thousand meals.
>
> since i'm pretty sure of what i don't like
>and don't cook that sort of thing it is very
>very rare that i can't eat what i cook.
>
> i'm not an excellent cook though because i
>don't take on-demand requests and try to
>satisfy someone else.
>
> that pre-amble said: what have you made
>that was horrid?
>
> for me, liver soup, i don't know what i
>was thinking. slabs of liver in a tomato
>based soup. could not be rescued... the
>worms ate that... this was like 30yrs
>ago.
>
> lesson very well learned.
>
> it's a cold and blustery early spring day
>here, tell me stories.
>
>
> songbird

I did something wrong with okra about 25 years ago

tert in seattle wrote:
>
> I did something wrong with okra about 25 years ago

Oh yeah. I have a funny one about okra. Years ago, I had only had
okra once and it was an ingredient in a stew of some kind. Seemed
like a nice enough vegetable.

So one day, I saw a bag of frozen sliced okra and I bought it.
Well, I cooked it by itself and put it on the plate as a
vegetable side. At dinner time, I scooped some up with a fork and
watched as a slime trail developed from the plate up to my mouth.
WTF???

I tried another scoop and still saw that creepy slime trail. I
had never heard of this and I totally freaked out. What's going
on here, "Did some factory worker spit in this before they bagged
it for sale?" That's what I figured so I scraped it off my plate
and tossed the rest out too. That slime just seemed so wrong. lol

Another dumbasian time of mine, I was using a recipe and it
called for "cream of tartar." I had never heard of it and didn't
have any so I thought, "cream of..." I'll just substitute milk
instead. I had no clue that it was a powder. lol another recipe
fail.

"Gary" > wrote in message ...
> tert in seattle wrote:
>>
>> I did something wrong with okra about 25 years ago
>
> Oh yeah. I have a funny one about okra. Years ago, I had only had
> okra once and it was an ingredient in a stew of some kind. Seemed
> like a nice enough vegetable.
>
> So one day, I saw a bag of frozen sliced okra and I bought it.
> Well, I cooked it by itself and put it on the plate as a
> vegetable side. At dinner time, I scooped some up with a fork and
> watched as a slime trail developed from the plate up to my mouth.
> WTF???
>
> I tried another scoop and still saw that creepy slime trail. I
> had never heard of this and I totally freaked out. What's going
> on here, "Did some factory worker spit in this before they bagged
> it for sale?" That's what I figured so I scraped it off my plate
> and tossed the rest out too. That slime just seemed so wrong. lol
>
> Another dumbasian time of mine, I was using a recipe and it
> called for "cream of tartar." I had never heard of it and didn't
> have any so I thought, "cream of..." I'll just substitute milk
> instead. I had no clue that it was a powder. lol another recipe
> fail.

I was going to cook for my former in-laws and my recipe called for marjoram
which they did not have. I asked around and nobody knew what it was. They
kept thinking I was saying margarine!

On 4/8/2018 5:36 AM, Julie Bove wrote:
>
> I was going to cook for my former in-laws and my recipe called for
> marjoram which they did not have. I asked around and nobody knew what it
> was. They kept thinking I was saying margarine!

Not your fault they didn't understand you. Here's a hint: marjoram and
oregano are pretty much interchangeable. They probably didn't have
oregano, either.

Jill

On 2018-04-08 10:47 AM, jmcquown wrote:
> On 4/8/2018 5:36 AM, Julie Bove wrote:
>>
>> I was going to cook for my former in-laws and my recipe called for
>> marjoram which they did not have. I asked around and nobody knew what
>> it was. They kept thinking I was saying margarine!
>
> Not your fault they didn't understand you.Â* Here's a hint: marjoram and
> oregano are pretty much interchangeable.Â* They probably didn't have
> oregano, either.
>


Yeah... nobody in Bothell other than Julie has heard of Marjoram. I
would have expected that an experience writer and gourmet cook could
have explained that it is a herb in the mint/oregano family and found a
stocking clerk or grocery manager who knows what he orders and stocks.
Personally, I think it is just more bovine crap that Julie thought would
make an amusing anecdote.

On Sun, 8 Apr 2018 10:47:23 -0400, jmcquown >
wrote:

>On 4/8/2018 5:36 AM, Julie Bove wrote:
>>
>> I was going to cook for my former in-laws and my recipe called for
>> marjoram which they did not have. I asked around and nobody knew what it
>> was. They kept thinking I was saying margarine!
>
>Not your fault they didn't understand you. Here's a hint: marjoram and
>oregano are pretty much interchangeable. They probably didn't have
>oregano, either.
>
>Jill

They're both in the mint family but I think Oregano imparts a
different and much stronger flavor. I use much more marjoram than I
do oregano. About the only use I have for oregano is tomato pasta
sauce, and in fact I no longer buy oregano, for Italian cookery I much
prefer Penzys Italian herb blend.
https://www.penzeys.com/online-catal...-24/p-183/pd-s
Penzeys prices have gotten outrageous, I can buy most herbs and spices
in restaurant size containers at BJs for 1/3 Penzey's prices. The one
spice blend I like from Penzeys is Adobo (can't cook pork without),
but it has more than doubled in price during the past 2-3 years, I'm
sure I can make my own and I intend to give it a whirl soon. I used
to buy it in the one pound size for like $5. It doesn't contain any
pricy spices that warrents their price and I can buy all those
ingredints at BJs in large containers for less than half Pensey's
prices.
https://www.penzeys.com/online-catal.../c-24/p-1/pd-s
Just last week I bought a 13 ounce container of McCormick black
peppercorns at BJs for $6.49... even that shrunk from a full pound.
Penzeys price is more than double, and they too shrunk the pound to 13
oz:
https://www.penzeys.com/online-catal...24/p-1387/pd-s
I think Penzeys is due for a name change... Greedys!

On 4/7/2018 12:22 PM, Gary wrote:
> tert in seattle wrote:
>>
>> I did something wrong with okra about 25 years ago
>
> Oh yeah. I have a funny one about okra. Years ago, I had only had
> okra once and it was an ingredient in a stew of some kind. Seemed
> like a nice enough vegetable.
>
> So one day, I saw a bag of frozen sliced okra and I bought it.
> Well, I cooked it by itself and put it on the plate as a
> vegetable side. At dinner time, I scooped some up with a fork and
> watched as a slime trail developed from the plate up to my mouth.
> WTF???
>
LOL How could you not know okra is slimey? It's fine in gumbo because
you pretty much don't notice the slime, what with all the other
ingredients. The only way I like okra (outside of in gumbo) is
fried. It needs a nice flour/cornmeal coating.

> Another dumbasian time of mine, I was using a recipe and it
> called for "cream of tartar." I had never heard of it and didn't
> have any so I thought, "cream of..." I'll just substitute milk
> instead. I had no clue that it was a powder. lol another recipe
> fail.
>
Oh dear, that's a big mistake. Do you remember what you were trying to
make? The only time I've ever used cream of tartar was when I made my
Grandma's recipe for scones. At least you didn't read it as "tartar
sauce". Tee hee!

Jill

On Sun, 8 Apr 2018 10:53:49 -0400, jmcquown >
wrote:

>On 4/7/2018 12:22 PM, Gary wrote:
>> tert in seattle wrote:
>>>
>>> I did something wrong with okra about 25 years ago
>>
>> Oh yeah. I have a funny one about okra. Years ago, I had only had
>> okra once and it was an ingredient in a stew of some kind. Seemed
>> like a nice enough vegetable.
>>
>> So one day, I saw a bag of frozen sliced okra and I bought it.
>> Well, I cooked it by itself and put it on the plate as a
>> vegetable side. At dinner time, I scooped some up with a fork and
>> watched as a slime trail developed from the plate up to my mouth.
>> WTF???
>>
>LOL How could you not know okra is slimey? It's fine in gumbo because
>you pretty much don't notice the slime, what with all the other
>ingredients. The only way I like okra (outside of in gumbo) is
>fried. It needs a nice flour/cornmeal coating.

When okra isn't allowed to grow too large (pick pods at no more than
3") and is eaten fresh picked it's not slimey. Once the pods reach 5"
they turn to wood.
When I grow okra we eat it raw in salads. Okra plants are tall and
attractive with gorgeous yellow flowers... should grow very well in
the Carolinas as it likes a long hot season. Some years the growing
season is too short here so I'm lucky to just get the blossoms. can
eat those too.
Campbells vegetable soup contains okra.

On 4/6/2018 10:32 AM, songbird wrote:
> i consider a person a good cook if they
> rarely make things that can't be eaten.
>
> i consider someone an excellent cook if
> that happens once in a few thousand meals.
>
> since i'm pretty sure of what i don't like
> and don't cook that sort of thing it is very
> very rare that i can't eat what i cook.
>
> i'm not an excellent cook though because i
> don't take on-demand requests and try to
> satisfy someone else.
>
> that pre-amble said: what have you made
> that was horrid?
>
> for me, liver soup, i don't know what i
> was thinking. slabs of liver in a tomato
> based soup. could not be rescued... the
> worms ate that... this was like 30yrs
> ago.
>
> lesson very well learned.
>
> it's a cold and blustery early spring day
> here, tell me stories.
>
>
> songbird
>

Been married nearly 52 years. Many years ago my wife made pork chops in
wine. One time I overcooked chicken wings. They were the only truly
inedible meals we made.

There have been meals that were less spectacular than anticipated or we
did not bother to keep leftovers. Burned a cake on the bottom, but cut
it in half and ate the rest.

In article >, says...
>
> i consider a person a good cook if they
> rarely make things that can't be eaten.
>
> i consider someone an excellent cook if
> that happens once in a few thousand meals.
>
> since i'm pretty sure of what i don't like
> and don't cook that sort of thing it is very
> very rare that i can't eat what i cook.
>
> i'm not an excellent cook though because i
> don't take on-demand requests and try to
> satisfy someone else.
>
> that pre-amble said: what have you made
> that was horrid?

Mushroom and banana omelette :-((

An old friend, very competent cook, told me it was one of his favourite
comfort foods. I love all three ingredients so gave it a try. It was
vile.

When I told his daughter how awful it was, she rolled her eyes and
said "Join the club. I hate it, Mum and my brothers hate it, in fact
everybody who ever ate it hated it. Only Dad likes it".


Janet UK

---
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Janet wrote:
....
> Mushroom and banana omelette :-((
>
> An old friend, very competent cook, told me it was one of his favourite
> comfort foods. I love all three ingredients so gave it a try. It was
> vile.

nothing else on there?

i could probably enjoy that if the banana
was very ripe and only added at the end.

a bit of sweet and sour of some kind
i'd probably like it even more.

years ago someone told me about banana,
onion, peanut butter and mayo sandwich, it
was ok, but not high on my list for a
repeat.


> When I told his daughter how awful it was, she rolled her eyes and
> said "Join the club. I hate it, Mum and my brothers hate it, in fact
> everybody who ever ate it hated it. Only Dad likes it".

i'd try it if someone made it for me.
much prefer my bananas with peanut butter
and not much else. once in a great while
with marshmallows on a whole wheat or
cracked wheat bread. marshmallows burned
to a crisp.


songbird

On Fri, 6 Apr 2018 18:28:42 +0100, Janet > wrote:

>In article >, says...
>>
>> i consider a person a good cook if they
>> rarely make things that can't be eaten.
>>
>> i consider someone an excellent cook if
>> that happens once in a few thousand meals.
>>
>> since i'm pretty sure of what i don't like
>> and don't cook that sort of thing it is very
>> very rare that i can't eat what i cook.
>>
>> i'm not an excellent cook though because i
>> don't take on-demand requests and try to
>> satisfy someone else.
>>
>> that pre-amble said: what have you made
>> that was horrid?
>
> Mushroom and banana omelette :-((
>
> An old friend, very competent cook, told me it was one of his favourite
>comfort foods. I love all three ingredients so gave it a try. It was
>vile.

"Vile?" I don't believe that. You just didn't like it. Nothing an
authentic folk song can't cure. Remember to hold hands.

"songbird" > wrote in message
...
> i consider a person a good cook if they
> rarely make things that can't be eaten.
>
> i consider someone an excellent cook if
> that happens once in a few thousand meals.
>
> since i'm pretty sure of what i don't like
> and don't cook that sort of thing it is very
> very rare that i can't eat what i cook.
>
> i'm not an excellent cook though because i
> don't take on-demand requests and try to
> satisfy someone else.
>
> that pre-amble said: what have you made
> that was horrid?
>
> for me, liver soup, i don't know what i
> was thinking. slabs of liver in a tomato
> based soup. could not be rescued... the
> worms ate that... this was like 30yrs
> ago.
>
> lesson very well learned.
>
> it's a cold and blustery early spring day
> here, tell me stories.
>
>
> songbird

The worst thing I can recall was Soba Noodle Salad. I can't remember the
particulars except that the noodles remained hard as a rock.

Then it was Company's Coming Beef and Peaches.

A depression era Tamale Casserole. Not inedible but somewhat flavorless.
Same for the cold water cornbread.

>"songbird" > wrote in message
...
>> i consider a person a good cook if they
>> rarely make things that can't be eaten.
>>
>> i consider someone an excellent cook if
>> that happens once in a few thousand meals.
>>
>> since i'm pretty sure of what i don't like
>> and don't cook that sort of thing it is very
>> very rare that i can't eat what i cook.
>>
>> i'm not an excellent cook though because i
>> don't take on-demand requests and try to
>> satisfy someone else.
>>
>> that pre-amble said: what have you made
>> that was horrid?
>>
>> for me, liver soup, i don't know what i
>> was thinking. slabs of liver in a tomato
>> based soup. could not be rescued... the
>> worms ate that... this was like 30yrs
>> ago.
>>
>> lesson very well learned.
>>
>> it's a cold and blustery early spring day
>> here, tell me stories.

My most memorable inedble food was a pumpkin swirl cheesecake. I don't
remember the exact recipe, but the pumpkin part tasted like plain
pumpkin out of the tin, and the cheesecake part was not sweet enough,
and was kind of chalky. To this day, my son in law will occasionally
mention this dessert.

I made it about 14 years ago.

Doris