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Dinner 6/14/18
Basic pot roast but superb... perfectly cooked, no fercocktah tex-mex dwarfish strings: https://postimg.cc/image/ovzhcbmez/ |
Dinner 6/14/18
On Thursday, June 14, 2018 at 10:18:16 PM UTC-4, Sheldon wrote:
> Basic pot roast but superb... perfectly cooked, no fercocktah tex-mex > dwarfish strings: > https://postimg.cc/image/ovzhcbmez/ Looks good. After work I went to the grocery store, leaving me fairly little time to pull dinner together. For him it was bought tortelloni (stuffed with Italian sausage mystery meat) with homemade red sauce. For me it was nuked, previously frozen cauliflower with homemade red sauce. A little Parmagiano-Reggiano and provolone for both of us. While the pasta was cooking, he had some cut up carrots, radishes, and cucumber. Liberally sprinkled with salt, I assume. Cindy Hamilton |
Dinner 6/14/18
"l not -l" wrote in message ... On 15-Jun-2018, Cindy Hamilton > wrote: > On Thursday, June 14, 2018 at 10:18:16 PM UTC-4, Sheldon wrote: > > Basic pot roast but superb... perfectly cooked, no fercocktah tex-mex > > dwarfish strings: > > https://postimg.cc/image/ovzhcbmez/ > > Looks good. After work I went to the grocery store, leaving me fairly > little time to pull dinner together. For him it was bought tortelloni > (stuffed with Italian sausage mystery meat) with homemade red sauce. > For me it was nuked, previously frozen cauliflower with homemade > red sauce. A little Parmagiano-Reggiano and provolone for both of us. > > While the pasta was cooking, he had some cut up carrots, radishes, > and cucumber. Liberally sprinkled with salt, I assume. I am a fan of mystery meat tortelloni; well, a fan of tortelloni for sure. We have a large Italian community/neighborhood, known as "The Hill" here (STL) and a number of Italian markets and specialty shops. A couple are so popular that the major supermarket here sells a few products from "The Hill", frozen stuffed pastas among them. Your post has inspired me to add some to my shopping list for today. My dinner was a very nice, small Saratoga ribeye, dry brined for several hours before cooking to medium-rare. Sides were steak fries and a vegetable medley (broccoli, peppers, green and wax beans, carrots) seasoned with just salt, pepper and tossed with a little Kerry Gold butter. Dessert was a Georgia peach. == That sounds lovely. |
Dinner 6/14/18
Terry Coombs wrote:
>On 6/14/2018 9:18 PM, penmart01 wrote: >> Basic pot roast but superb... perfectly cooked, no fercocktah tex-mex >> dwarfish strings: >> https://postimg.cc/image/ovzhcbmez/ > >We had pot roast too , cooked in the slow cooker . I used chopped onions >and no celery though . Melts in yer mouth ... Mine was a 4 lb top round cooked in my voluptuous PIAZZA 7.5 liter pot.... with carrots, celery, red potatoes, garlic and Vidalias left whole because my wife doesn't eat onions and I love them left whole. Everything braised in beer and diced tomatoes. I only had four hours to prep and cook because I had a young fellow arrive in the morning to clean the gutters... did a great job in two hours for forty dollars, less than half what the pro gutter guys wanted. I supplied the very stable 12' Al step ladder, rated for 300 lbs, bought at Lowe's that I used to clean the gutters but I'm not comfortable climbing anymore. |
Dinner 6/14/18
Cindy Hamilton wrote:
> > On Thursday, June 14, 2018 at 10:18:16 PM UTC-4, Sheldon wrote: > > Basic pot roast but superb... perfectly cooked, no fercocktah tex-mex > > dwarfish strings: > > https://postimg.cc/image/ovzhcbmez/ > > Looks good. After work I went to the grocery store, leaving me fairly > little time to pull dinner together. For him it was bought tortelloni > (stuffed with Italian sausage mystery meat) with homemade red sauce. > For me it was nuked, previously frozen cauliflower with homemade > red sauce. A little Parmagiano-Reggiano and provolone for both of us. > > While the pasta was cooking, he had some cut up carrots, radishes, > and cucumber. Liberally sprinkled with salt, I assume. I headed home completely exhausted yesterday. All I wanted to do was shower, eat and take a nap. No cooking urges so I stopped at my nearby 7-11 on the way home and bought one of their fresh 12" Italian subs for $4.99. These are pretty good ones and only need just a bit of help. Once home, I open it up and spread mayo on both sides of the roll, slice and add a layer of onions then just a few sprinkles of Italian dressing. Then I'll close it up and cut into 4 pieces. Two to eat immediately, then 2 wrapped individually for snacks later. I have one left for lunch today. Good stuff. |
Dinner 6/14/18
On Friday, June 15, 2018 at 11:59:50 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote: > > > > On Thursday, June 14, 2018 at 10:18:16 PM UTC-4, Sheldon wrote: > > > Basic pot roast but superb... perfectly cooked, no fercocktah tex-mex > > > dwarfish strings: > > > https://postimg.cc/image/ovzhcbmez/ > > > > Looks good. After work I went to the grocery store, leaving me fairly > > little time to pull dinner together. For him it was bought tortelloni > > (stuffed with Italian sausage mystery meat) with homemade red sauce. > > For me it was nuked, previously frozen cauliflower with homemade > > red sauce. A little Parmagiano-Reggiano and provolone for both of us. > > > > While the pasta was cooking, he had some cut up carrots, radishes, > > and cucumber. Liberally sprinkled with salt, I assume. > > I headed home completely exhausted yesterday. All I wanted to do > was shower, eat and take a nap. No cooking urges so I stopped at > my nearby 7-11 on the way home and bought one of their fresh 12" > Italian subs for $4.99. These are pretty good ones and only need > just a bit of help. > > Once home, I open it up and spread mayo on both sides of the > roll, slice and add a layer of onions then just a few sprinkles > of Italian dressing. Then I'll close it up and cut into 4 pieces. > Two to eat immediately, then 2 wrapped individually for snacks > later. I have one left for lunch today. Good stuff. Sorry, you lost me at "mayo". Never on an Italian sub. But enjoy. Were there pickled hot peppers? Those are a must for me. Cindy Hamilton |
Dinner 6/14/18
wrote:
> Terry Coombs wrote: >> On 6/14/2018 9:18 PM, penmart01 wrote: >>> Basic pot roast but superb... perfectly cooked, no fercocktah tex-mex >>> dwarfish strings: >>> https://postimg.cc/image/ovzhcbmez/ >> >> We had pot roast too , cooked in the slow cooker . I used chopped onions >> and no celery though . Melts in yer mouth ... > > Mine was a 4 lb top round cooked in my voluptuous PIAZZA 7.5 liter > pot.... with carrots, celery, red potatoes, garlic and Vidalias left > whole because my wife doesn't eat onions and I love them left whole. > Everything braised in beer and diced tomatoes. > I only had four hours to prep and cook because I had a young fellow > arrive in the morning to clean the gutters... did a great job in two > hours for forty dollars, less than half what the pro gutter guys > wanted. I supplied the very stable 12' Al step ladder, rated for 300 > lbs, bought at Lowe's that I used to clean the gutters but I'm not > comfortable climbing anymore. > popeye, if yoose didn't climb up there to look, how do yoose know he did a great job? |
Dinner 6/14/18
On Fri, 15 Jun 2018 11:53:11 -0700 (PDT), Cindy Hamilton
> wrote: >On Friday, June 15, 2018 at 11:59:50 AM UTC-4, Gary wrote: >> Cindy Hamilton wrote: >> > >> > On Thursday, June 14, 2018 at 10:18:16 PM UTC-4, Sheldon wrote: >> > > Basic pot roast but superb... perfectly cooked, no fercocktah tex-mex >> > > dwarfish strings: >> > > https://postimg.cc/image/ovzhcbmez/ >> > >> > Looks good. After work I went to the grocery store, leaving me fairly >> > little time to pull dinner together. For him it was bought tortelloni >> > (stuffed with Italian sausage mystery meat) with homemade red sauce. >> > For me it was nuked, previously frozen cauliflower with homemade >> > red sauce. A little Parmagiano-Reggiano and provolone for both of us. >> > >> > While the pasta was cooking, he had some cut up carrots, radishes, >> > and cucumber. Liberally sprinkled with salt, I assume. >> >> I headed home completely exhausted yesterday. All I wanted to do >> was shower, eat and take a nap. No cooking urges so I stopped at >> my nearby 7-11 on the way home and bought one of their fresh 12" >> Italian subs for $4.99. These are pretty good ones and only need >> just a bit of help. >> >> Once home, I open it up and spread mayo on both sides of the >> roll, slice and add a layer of onions then just a few sprinkles >> of Italian dressing. Then I'll close it up and cut into 4 pieces. >> Two to eat immediately, then 2 wrapped individually for snacks >> later. I have one left for lunch today. Good stuff. > >Sorry, you lost me at "mayo". Never on an Italian sub. But enjoy. You've never been to a real Italian deli, mayo is common on a cold Italian sub, practically manditory, so is mustard, but not ketchup. And would still have olive oil and vinegar. |
Dinner 6/14/18
wrote:
> On Fri, 15 Jun 2018 11:53:11 -0700 (PDT), Cindy Hamilton > > wrote: > >> On Friday, June 15, 2018 at 11:59:50 AM UTC-4, Gary wrote: >>> Cindy Hamilton wrote: >>>> >>>> On Thursday, June 14, 2018 at 10:18:16 PM UTC-4, Sheldon wrote: >>>>> Basic pot roast but superb... perfectly cooked, no fercocktah tex-mex >>>>> dwarfish strings: >>>>> https://postimg.cc/image/ovzhcbmez/ >>>> >>>> Looks good. After work I went to the grocery store, leaving me fairly >>>> little time to pull dinner together. For him it was bought tortelloni >>>> (stuffed with Italian sausage mystery meat) with homemade red sauce. >>>> For me it was nuked, previously frozen cauliflower with homemade >>>> red sauce. A little Parmagiano-Reggiano and provolone for both of us. >>>> >>>> While the pasta was cooking, he had some cut up carrots, radishes, >>>> and cucumber. Liberally sprinkled with salt, I assume. >>> >>> I headed home completely exhausted yesterday. All I wanted to do >>> was shower, eat and take a nap. No cooking urges so I stopped at >>> my nearby 7-11 on the way home and bought one of their fresh 12" >>> Italian subs for $4.99. These are pretty good ones and only need >>> just a bit of help. >>> >>> Once home, I open it up and spread mayo on both sides of the >>> roll, slice and add a layer of onions then just a few sprinkles >>> of Italian dressing. Then I'll close it up and cut into 4 pieces. >>> Two to eat immediately, then 2 wrapped individually for snacks >>> later. I have one left for lunch today. Good stuff. >> >> Sorry, you lost me at "mayo". Never on an Italian sub. But enjoy. > > You've never been to a real Italian deli, mayo is common on a cold > Italian sub, practically manditory, so is mustard, but not ketchup. > And would still have olive oil and vinegar. > Yeah, I know what yoose mean Popeye. That's that dago deli down at the corner of Toid and hunerd an toity toid street! Remember, dat's where all them negro ladies from honduras used to hang out, trying to get green cards. We could screw them for 2 Dollars. Ahhh good times, Popeye! |
Dinner 6/14/18
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Dinner 6/14/18
On Friday, June 15, 2018 at 7:13:47 PM UTC-5, Jill McQuown wrote:
> > On 6/14/2018 10:18 PM, wrote: > > > > Basic pot roast but superb... perfectly cooked > > https://postimg.cc/image/ovzhcbmez/ > > > Looks fine to me. I'm still not a fan of carrots. I add them to pot > roasted beef (usually chuck) but I don't care to eat them. Hope you > enjoyed it. :) > > Jill > > It does look really good and carrots that have been picked up the taste of the liquid and the meat they're cooked with is about the only way I'll eat a cooked carrot. That, or in soups where, again, they pick up the flavor of what they're simmered with. But just plain cooked carrots, no thank you. I love raw carrots and carrot salad though. Yum! |
Dinner 6/14/18
On 6/15/2018 8:29 PM, wrote:
> On Friday, June 15, 2018 at 7:13:47 PM UTC-5, Jill McQuown wrote: >> >> On 6/14/2018 10:18 PM, wrote: >>> >>> Basic pot roast but superb... perfectly cooked >>> https://postimg.cc/image/ovzhcbmez/ >>> >> Looks fine to me. I'm still not a fan of carrots. I add them to pot >> roasted beef (usually chuck) but I don't care to eat them. Hope you >> enjoyed it. :) >> >> Jill >> >> > It does look really good and carrots that have been picked up the taste > of the liquid and the meat they're cooked with is about the only way I'll > eat a cooked carrot. That, or in soups where, again, they pick up the > flavor of what they're simmered with. But just plain cooked carrots, > no thank you. > > I love raw carrots and carrot salad though. Yum! > I've just never been a fan of carrots. I can appreciate the sweet taste they impart to stews, gravies, pot roasts. Just don't want to bite into them. You may have my share of carrots. :) Harking back to Sheldon's photo, I'd have cut the potato and that onion on the plate much smaller, too. I'm not a big fan of large chunks of vegetables on a plate. Then again, I wouldn't be likely to eat a whole onion. I like onion for the flavour but I don't like the texture. This is where pearl onions come into play for me when it comes to some soups, stews and pot roast. I really must look for some in the freezer section. :) Jill |
Dinner 6/14/18
On Fri, 15 Jun 2018 20:55:22 -0400, jmcquown >
wrote: >On 6/15/2018 8:29 PM, wrote: >> On Friday, June 15, 2018 at 7:13:47 PM UTC-5, Jill McQuown wrote: >>> >>> On 6/14/2018 10:18 PM, wrote: >>>> >>>> Basic pot roast but superb... perfectly cooked >>>> https://postimg.cc/image/ovzhcbmez/ >>>> >>> Looks fine to me. I'm still not a fan of carrots. I add them to pot >>> roasted beef (usually chuck) but I don't care to eat them. Hope you >>> enjoyed it. :) >>> >>> Jill >>> >>> >> It does look really good and carrots that have been picked up the taste >> of the liquid and the meat they're cooked with is about the only way I'll >> eat a cooked carrot. That, or in soups where, again, they pick up the >> flavor of what they're simmered with. But just plain cooked carrots, >> no thank you. >> >> I love raw carrots and carrot salad though. Yum! >> >I've just never been a fan of carrots. I can appreciate the sweet taste >they impart to stews, gravies, pot roasts. Just don't want to bite into >them. You may have my share of carrots. :) > >Harking back to Sheldon's photo, I'd have cut the potato and that onion >on the plate much smaller, too. I'm not a big fan of large chunks of >vegetables on a plate. Cut small they'd disappear with long braising. We serve with forks and knives, we're adults, we know how to cut our own food. I'm having an image of you eating meals with these: https://www.walmart.com/ip/Gerber-Ki...-3-CT/20449593 They sell bibs too. lol >Then again, I wouldn't be likely to eat a whole onion. I like onion for >the flavour but I don't like the texture. This is where pearl onions >come into play for me when it comes to some soups, stews and pot roast. > >I really must look for some in the freezer section. :) You probably won't like the texture of frozen pearl onions, mushy as canned peas. |
Dinner 6/14/18
On 6/15/2018 9:39 PM, wrote:
> On Fri, 15 Jun 2018 20:55:22 -0400, jmcquown > > wrote: > >> On 6/15/2018 8:29 PM, wrote: >>> On Friday, June 15, 2018 at 7:13:47 PM UTC-5, Jill McQuown wrote: >>>> >>>> On 6/14/2018 10:18 PM, wrote: >>>>> >>>>> Basic pot roast but superb... perfectly cooked >>>>> https://postimg.cc/image/ovzhcbmez/ >>>>> >>>> Looks fine to me. I'm still not a fan of carrots. I add them to pot >>>> roasted beef (usually chuck) but I don't care to eat them. Hope you >>>> enjoyed it. :) >>>> >>>> Jill >>>> >>>> >>> It does look really good and carrots that have been picked up the taste >>> of the liquid and the meat they're cooked with is about the only way I'll >>> eat a cooked carrot. That, or in soups where, again, they pick up the >>> flavor of what they're simmered with. But just plain cooked carrots, >>> no thank you. >>> >>> I love raw carrots and carrot salad though. Yum! >>> >> I've just never been a fan of carrots. I can appreciate the sweet taste >> they impart to stews, gravies, pot roasts. Just don't want to bite into >> them. You may have my share of carrots. :) >> >> Harking back to Sheldon's photo, I'd have cut the potato and that onion >> on the plate much smaller, too. I'm not a big fan of large chunks of >> vegetables on a plate. > > Cut small they'd disappear with long braising. We serve with forks > and knives, we're adults, we know how to cut our own food. I'm having > an image of you eating meals with these: > https://www.walmart.com/ip/Gerber-Ki...-3-CT/20449593 > They sell bibs too. lol > >> Then again, I wouldn't be likely to eat a whole onion. I like onion for >> the flavour but I don't like the texture. This is where pearl onions >> come into play for me when it comes to some soups, stews and pot roast. >> >> I really must look for some in the freezer section. :) > > You probably won't like the texture of frozen pearl onions, mushy as > canned peas. > If I only use them in crock pot stew or roast, who cares? Jill |
Dinner 6/14/18
On 6/15/2018 8:13 PM, jmcquown wrote:
> On 6/14/2018 10:18 PM, wrote: >> >> Basic pot roast but superb... perfectly cooked >> https://postimg.cc/image/ovzhcbmez/ >> > Looks fine to me.Â* I'm still not a fan of carrots.Â* I add them to pot > roasted beef (usually chuck) but I don't care to eat them.Â* Hope you > enjoyed it. :) > > Jill I put carrots in stew, never in pot roast. Nothing but some onions and a little garlic with pot roast. |
Dinner 6/14/18
On Fri, 15 Jun 2018 22:05:59 -0400, jmcquown >
wrote: >On 6/15/2018 9:39 PM, wrote: >> On Fri, 15 Jun 2018 20:55:22 -0400, jmcquown > >> wrote: >> >>> On 6/15/2018 8:29 PM, wrote: >>>> On Friday, June 15, 2018 at 7:13:47 PM UTC-5, Jill McQuown wrote: >>>>> >>>>> On 6/14/2018 10:18 PM, wrote: >>>>>> >>>>>> Basic pot roast but superb... perfectly cooked >>>>>> https://postimg.cc/image/ovzhcbmez/ >>>>>> >>>>> Looks fine to me. I'm still not a fan of carrots. I add them to pot >>>>> roasted beef (usually chuck) but I don't care to eat them. Hope you >>>>> enjoyed it. :) >>>>> >>>>> Jill >>>>> >>>>> >>>> It does look really good and carrots that have been picked up the taste >>>> of the liquid and the meat they're cooked with is about the only way I'll >>>> eat a cooked carrot. That, or in soups where, again, they pick up the >>>> flavor of what they're simmered with. But just plain cooked carrots, >>>> no thank you. >>>> >>>> I love raw carrots and carrot salad though. Yum! >>>> >>> I've just never been a fan of carrots. I can appreciate the sweet taste >>> they impart to stews, gravies, pot roasts. Just don't want to bite into >>> them. You may have my share of carrots. :) >>> >>> Harking back to Sheldon's photo, I'd have cut the potato and that onion >>> on the plate much smaller, too. I'm not a big fan of large chunks of >>> vegetables on a plate. >> >> Cut small they'd disappear with long braising. We serve with forks >> and knives, we're adults, we know how to cut our own food. I'm having >> an image of you eating meals with these: >> https://www.walmart.com/ip/Gerber-Ki...-3-CT/20449593 >> They sell bibs too. lol >> >>> Then again, I wouldn't be likely to eat a whole onion. I like onion for >>> the flavour but I don't like the texture. This is where pearl onions >>> come into play for me when it comes to some soups, stews and pot roast. >>> >>> I really must look for some in the freezer section. :) >> >> You probably won't like the texture of frozen pearl onions, mushy as >> canned peas. >> >If I only use them in crock pot stew or roast, who cares? > >Jill If you don't care if they dissolve into the stew why pay the price of frozen pearl onions, simply dice up an ordinary onion. Lately I've only been buying sweet onions, they are great for eating raw in salads, sandwiches, whatever, and impart just as much flavor to a cooked dish... sweet onions are terrific caramelized because they contain about twice the sugar of ordinary onions. The Vidalias I used were sold in 3 pound bags at BOGO, they ended up costing less than ordinary yellow onions. There are several kinds of sweet onions, they are seasonal and most times when first put out they are on sale at a good price so I stock up... I can easily go through 5 pounds in a month. My wife can't eat onions, they make her stomach sick, the smell of onions nauseates her, but I can eat all the onions I want. When she goes to Long Island to visit her grands I pig out on onions; caramelized on a burger, in salads, sliced in a liverwurst sandwhich, sometimes onion soup... I especially enjoy onion omelets... and all much better with sweet onions. Raw sweet onions are excellent in a SPAM on rye. Hey, we have different tastes but never a problem. She likes hot peppers, the hotter the better, I don't eat hot peppers, I don't mind them going in, it's the coming out that's painful. I drink black coffee each morning, she mostly drinks tea with milk and all day. She won't eat SPAM, hotdogs, or any cold cuts... more for me. She eats a lot of cheese, I can live with no cheese. However she loves my cooking, I simply omit onions. If I didn't do all the cooking she'd probably eat frozen meals, she can't cook anything, not even boil water. She's a junk food eater, if I din't cook she'd mostly live on corn chips, pretzels, and chocolate cake from the market. Sometimes she makes her own small salad to bring to school, watching her hack up veggies I have to leave the kitchen.... I designated a knife and cutting board for her, almost more ends up on the floor than in her bowl... she chops and slashes with no concern about appearance. I'm very happy to be with a woman who has no interest in the kitchen... were I with a women who wanted to cook the relationship wouldn't work. Today we were both outside at 8 AM mowing, until 5 PM. We got everything done except for the back field. I will do that tomorrow while she goes on a 20 mile bike ride with her girlfriend "Pink Toilet"... her name is Barbara but she knows several Barbaras. Bike riding Barbara remodeled her bathroom and from three years ago she still has a pink toilet outside at the side of her garage. I've never been in that house but I pass everytime I go into town and there's that pink toilet for all to see... actually my wife has never been inside their house either. Seems rural people don't invite people in, I've no idea why not. Must be something about pink toilets. Pink toilet Barbara and her husband have both been in our house but they have never invited us inside their house,,, my wife has been in their garage, that's it. We've both concluded that people are weird... even on Long Island none of our neighbors invited us in, people are private to a fault... we've concluded they have something to hide. |
Dinner 6/14/18
On Fri, 15 Jun 2018 22:10:01 -0400, Ed Pawlowski > wrote:
>On 6/15/2018 8:13 PM, jmcquown wrote: >> On 6/14/2018 10:18 PM, wrote: >>> >>> Basic pot roast but superb... perfectly cooked >>> https://postimg.cc/image/ovzhcbmez/ >>> >> Looks fine to me.* I'm still not a fan of carrots.* I add them to pot >> roasted beef (usually chuck) but I don't care to eat them.* Hope you >> enjoyed it. :) >> >> Jill > >I put carrots in stew, never in pot roast. Nothing but some onions and >a little garlic with pot roast. We both enjoy stewed veggies, especially potatoes, carrots, and celery. We especially like the small red bliss potatoes. |
Dinner 6/14/18
On Friday, June 15, 2018 at 4:39:35 PM UTC-4, Sheldon wrote:
> On Fri, 15 Jun 2018 11:53:11 -0700 (PDT), Cindy Hamilton > > wrote: > > >On Friday, June 15, 2018 at 11:59:50 AM UTC-4, Gary wrote: > >> Cindy Hamilton wrote: > >> > > >> > On Thursday, June 14, 2018 at 10:18:16 PM UTC-4, Sheldon wrote: > >> > > Basic pot roast but superb... perfectly cooked, no fercocktah tex-mex > >> > > dwarfish strings: > >> > > https://postimg.cc/image/ovzhcbmez/ > >> > > >> > Looks good. After work I went to the grocery store, leaving me fairly > >> > little time to pull dinner together. For him it was bought tortelloni > >> > (stuffed with Italian sausage mystery meat) with homemade red sauce. > >> > For me it was nuked, previously frozen cauliflower with homemade > >> > red sauce. A little Parmagiano-Reggiano and provolone for both of us. > >> > > >> > While the pasta was cooking, he had some cut up carrots, radishes, > >> > and cucumber. Liberally sprinkled with salt, I assume. > >> > >> I headed home completely exhausted yesterday. All I wanted to do > >> was shower, eat and take a nap. No cooking urges so I stopped at > >> my nearby 7-11 on the way home and bought one of their fresh 12" > >> Italian subs for $4.99. These are pretty good ones and only need > >> just a bit of help. > >> > >> Once home, I open it up and spread mayo on both sides of the > >> roll, slice and add a layer of onions then just a few sprinkles > >> of Italian dressing. Then I'll close it up and cut into 4 pieces. > >> Two to eat immediately, then 2 wrapped individually for snacks > >> later. I have one left for lunch today. Good stuff. > > > >Sorry, you lost me at "mayo". Never on an Italian sub. But enjoy. > > You've never been to a real Italian deli, mayo is common on a cold > Italian sub, practically manditory, so is mustard, but not ketchup. > And would still have olive oil and vinegar. I don't care what happens in a "real" Italian deli. I don't like mayo on Italian subs. Nor mustard. Cindy Hamilton |
Dinner 6/14/18
On Friday, June 15, 2018 at 10:10:05 PM UTC-4, Ed Pawlowski wrote:
> On 6/15/2018 8:13 PM, jmcquown wrote: > > On 6/14/2018 10:18 PM, wrote: > >> > >> Basic pot roast but superb... perfectly cooked > >> https://postimg.cc/image/ovzhcbmez/ > >> > > Looks fine to me.Â* I'm still not a fan of carrots.Â* I add them to pot > > roasted beef (usually chuck) but I don't care to eat them.Â* Hope you > > enjoyed it. :) > > > > Jill > > I put carrots in stew, never in pot roast. Nothing but some onions and > a little garlic with pot roast. My pot roast and stew are identical except for the size of the pieces of meat. Oh, once in a blue moon I'll put barley in stew, but that's about it. Cindy Hamilton |
Dinner 6/14/18
Cindy Hamilton wrote:
> > I don't care what happens in a "real" Italian deli. I don't like mayo > on Italian subs. Nor mustard. I can't think of a time that I would want mustard on a sub. These 7-11 Italian subs come on a soft bun, a variety of meat slices, some provolone cheese and a topping of leaf lettuce. It's ok but I like to add the mayo, onion and italian dressing. Sometimes tomato slices too. I used to then heat them up but found I actually like them cold better. Also, I don't eat them often (maybe one every 2-3 months) but they are good in a pinch at the end of a busy day and you don't feel like cooking. On those days, my alt dinner would probably be a frozen dinner, unfrozenized. heheh For really good subs I'll occasionally go to a local sub shop. With constantly available coupon, I can buy 2 foot long oven baked subs for $10.99 (currently). I always get an italian sub and a tuna and cheese sub. Both are to die for. Ask for hot and sweet peppers and extra onions. They don't charge for the extras. I'll eat half of each for the main pig out meal then have half of each for snacks, lunch, etc. A big pile of salty Lay's Classic chips goes well with these. :) |
Dinner 6/14/18
On Saturday, June 16, 2018 at 8:28:02 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote: > > > > I don't care what happens in a "real" Italian deli. I don't like mayo > > on Italian subs. Nor mustard. > > I can't think of a time that I would want mustard on a sub. > > These 7-11 Italian subs come on a soft bun, a variety of meat > slices, some provolone cheese and a topping of leaf lettuce. It's > ok but I like to add the mayo, onion and italian dressing. > Sometimes tomato slices too. I used to then heat them up but > found I actually like them cold better. Also, I don't eat them > often (maybe one every 2-3 months) but they are good in a pinch > at the end of a busy day and you don't feel like cooking. On > those days, my alt dinner would probably be a frozen dinner, > unfrozenized. heheh > > For really good subs I'll occasionally go to a local sub shop. > With constantly available coupon, I can buy 2 foot long oven > baked subs for $10.99 (currently). > > I always get an italian sub and a tuna and cheese sub. Both are > to die for. Ask for hot and sweet peppers and extra onions. They > don't charge for the extras. I'll eat half of each for the main > pig out meal then have half of each for snacks, lunch, etc. > > A big pile of salty Lay's Classic chips goes well with these. :) Sometimes I have Jimmy John's deliver to my office. Italian sub with light onions (out of respect for my co-workers) and extra hot peppers. I wish I could get Lay's, but they have their own kettle-style chips. Not bad, really, even though I'm not a big fan of kettle-style. I can get better subs, but not delivered to my office. Cindy Hamilton |
Dinner 6/14/18
On 6/16/2018 6:56 AM, Cindy Hamilton wrote:
> On Friday, June 15, 2018 at 10:10:05 PM UTC-4, Ed Pawlowski wrote: >> >> I put carrots in stew, never in pot roast. Nothing but some onions and >> a little garlic with pot roast. > > My pot roast and stew are identical except for the size of the pieces > of meat. Oh, once in a blue moon I'll put barley in stew, but that's > about it. > > Cindy Hamilton > That's my point. Stew is stew, pot roast is pot roast, not a stew with a bug chunk of meat. They have different flavor profiles. The leftover meat (usually rump) makes good open faced hot roast beef sandwiches. |
Dinner 6/14/18
On Saturday, June 16, 2018 at 10:19:42 AM UTC-4, Ed Pawlowski wrote:
> On 6/16/2018 6:56 AM, Cindy Hamilton wrote: > > On Friday, June 15, 2018 at 10:10:05 PM UTC-4, Ed Pawlowski wrote: > > >> > >> I put carrots in stew, never in pot roast. Nothing but some onions and > >> a little garlic with pot roast. > > > > My pot roast and stew are identical except for the size of the pieces > > of meat. Oh, once in a blue moon I'll put barley in stew, but that's > > about it. > > > > Cindy Hamilton > > > > That's my point. Stew is stew, pot roast is pot roast, not a stew with > a bug chunk of meat. They have different flavor profiles. The leftover > meat (usually rump) makes good open faced hot roast beef sandwiches. At your house, yes. At mine, not so much. Oddly, my husband puts cocktail sauce (ketchup/horseradish type) on pot roast, but not on stew. Cindy Hamilton |
Dinner 6/14/18
On Sat, 16 Jun 2018 10:19:38 -0400, Ed Pawlowski > wrote:
>On 6/16/2018 6:56 AM, Cindy Hamilton wrote: >> On Friday, June 15, 2018 at 10:10:05 PM UTC-4, Ed Pawlowski wrote: > >>> >>> I put carrots in stew, never in pot roast. Nothing but some onions and >>> a little garlic with pot roast. >> >> My pot roast and stew are identical except for the size of the pieces >> of meat. Oh, once in a blue moon I'll put barley in stew, but that's >> about it. >> >> Cindy Hamilton >> > >That's my point. Stew is stew, pot roast is pot roast, not a stew with >a bug chunk of meat. I see absolutely no difference other than the size of the meat. >They have different flavor profiles. All else equal the size of the meat makes no difference in flavor. >The leftover meat (usually rump) makes good open faced hot roast beef sandwiches. That will be dinner tonight with the veggies as a side. I think pot roast left overs are more versatile than left over stew. There's more than enough sauce remaining from my pot roast to become a delicious beef-eggnoodle soup. I like cold pot roast sandwhiches too. |
Dinner 6/14/18
On Sat, 16 Jun 2018 08:18:32 -0700 (PDT), Cindy Hamilton
> wrote: >On Saturday, June 16, 2018 at 10:19:42 AM UTC-4, Ed Pawlowski wrote: >> On 6/16/2018 6:56 AM, Cindy Hamilton wrote: >> > On Friday, June 15, 2018 at 10:10:05 PM UTC-4, Ed Pawlowski wrote: >> >> >> >> >> I put carrots in stew, never in pot roast. Nothing but some onions and >> >> a little garlic with pot roast. >> > >> > My pot roast and stew are identical except for the size of the pieces >> > of meat. Oh, once in a blue moon I'll put barley in stew, but that's >> > about it. >> > >> > Cindy Hamilton >> > >> >> That's my point. Stew is stew, pot roast is pot roast, not a stew with >> a bug chunk of meat. They have different flavor profiles. The leftover >> meat (usually rump) makes good open faced hot roast beef sandwiches. > >At your house, yes. At mine, not so much. > >Oddly, my husband puts cocktail sauce (ketchup/horseradish type) on >pot roast, but not on stew. > >Cindy Hamilton My father put plain horseradish on pot roast, Gold's.... on meat loaf too. |
Dinner 6/14/18
> wrote in message
... > That will be dinner tonight with the veggies as a side. I think pot > roast left overs are more versatile than left over stew. There's more > than enough sauce remaining from my pot roast to become a delicious > beef-eggnoodle soup. > I like cold pot roast sandwhiches too. Our dinner tonight will be lentils with ham and white cornbread, green salad on the side. Cheri |
Dinner 6/14/18
Gary wrote:
> Cindy Hamilton wrote: > > > > On Thursday, June 14, 2018 at 10:18:16 PM UTC-4, Sheldon wrote: > > > Basic pot roast but superb... perfectly cooked, no fercocktah > > > tex-mex dwarfish strings: > > > https://postimg.cc/image/ovzhcbmez/ > > > > Looks good. After work I went to the grocery store, leaving me > > fairly little time to pull dinner together. For him it was bought > > tortelloni (stuffed with Italian sausage mystery meat) with > > homemade red sauce. For me it was nuked, previously frozen > > cauliflower with homemade red sauce. A little Parmagiano-Reggiano > > and provolone for both of us. > > > > While the pasta was cooking, he had some cut up carrots, radishes, > > and cucumber. Liberally sprinkled with salt, I assume. > > I headed home completely exhausted yesterday. All I wanted to do > was shower, eat and take a nap. No cooking urges so I stopped at > my nearby 7-11 on the way home and bought one of their fresh 12" > Italian subs for $4.99. These are pretty good ones and only need > just a bit of help. > > Once home, I open it up and spread mayo on both sides of the > roll, slice and add a layer of onions then just a few sprinkles > of Italian dressing. Then I'll close it up and cut into 4 pieces. > Two to eat immediately, then 2 wrapped individually for snacks > later. I have one left for lunch today. Good stuff. Not suprised at being tired. It was hot and we are just now getting our first true 'hot' days. |
Dinner 6/14/18
On Sat, 16 Jun 2018 Sqwertz wrote:
>On Fri, 15 Jun 2018 penmart01 wrote: > >> You've never been to a real Italian deli, mayo is common on a cold >> Italian sub, practically manditory, so is mustard, but not ketchup. >> And would still have olive oil and vinegar. > >Mayonnaise is not found on a classic Italian sub. But I will >usually ask for it or add it when I make at home. And mustard? >That's pretty much forbidden on an Italian sub. > >I just checked three of the most popular Italian delis in New York >and none of them offer subs with mayo. And certainly not mustard. Italian eateries don't automatically add those condiments, you need to request what you want... same as with a tube steak, gotta say if you want musturd, kraut, etc. In NYC most good sandwich joints have those condiments where you can help yourself, on table or a salad bar thingie. When I build an Italian cold cut Hero I schmear Guldens on the bottom half/meat half and Hellmans on the top half/salad half. I really don't care for Italian salad dressing on any sandwich (too drippy). When mostly salamis 'n cheese I omit the mayo, to me mayo and salami is TIAD. Mayo is for when it's essentially a ham n' cheese sandwich. I usually omit the lettuce but double up on the tomato and sliced onion, lastly a soupcon drizzle of evoo.... I don't enjoy a drippy sandwich. Today my wife is golfing at Windham. Her regular golf course where she's a member, Thunderheart, is having a big tournament so the golf courses around here then issue a free reciplical, she'll return with a rotisserie chicken from Hannifords that she has to pass on the way home. There are no stores between here and Thunderheart. The golfers like the reciplicals, lets them play at other pricier courses for free. Anyway I don't need to prepare dinner today, I get a well deserved rest as I've been busy mowing for two days. Everything neat and spiffy, that's one of the London Plane/Sycamore trees I planted when they were the size of a strand of spaghetti: https://postimg.cc/image/canis2wqz/ I mowed the back field and the path through the woods, and finally the meadow dried enough to mow all the paths I made there, the growth was at least 18", made three passes at different heights: One of my Gingkos... there you can see both Sycamores" https://postimg.cc/image/lzwo0j0qj/ I love those Gingko leaves: https://postimg.cc/image/hs1vrb1qj/ My wife bought me this Witch's Broom Spruce for my 65th birthday, was maybe 2' tall, now about 12', gorgeous color. it's a Colorado Blue Spruce but with a twisted growth habit: https://postimg.cc/image/ncslr0bjf/ My three wise guys: https://postimg.cc/image/63gq5tipn/ Put in a good couple days work: https://postimg.cc/image/aqms7eql7/ I don't like golf, I much prefer yard work... I accomplish something I can see, to me chasing that little white ball is a total waste of time, effort, and money. |
Dinner 6/14/18
On Sunday, June 17, 2018 at 11:34:25 AM UTC-5, Sheldon wrote:
> > I've been busy mowing for two days. > Everything neat and spiffy, that's one of the London Plane/Sycamore > trees I planted when they were the size of a strand of spaghetti: > https://postimg.cc/image/canis2wqz/ > I mowed the back field and the path through the woods, and finally the > meadow dried enough to mow all the paths I made there, the growth was > at least 18", made three passes at different heights: > One of my Gingkos... there you can see both Sycamores" > https://postimg.cc/image/lzwo0j0qj/ > I love those Gingko leaves: > https://postimg.cc/image/hs1vrb1qj/ > My wife bought me this Witch's Broom Spruce for my 65th birthday, was > maybe 2' tall, now about 12', gorgeous color. it's a Colorado Blue > Spruce but with a twisted growth habit: > https://postimg.cc/image/ncslr0bjf/ > My three wise guys: > https://postimg.cc/image/63gq5tipn/ > Put in a good couple days work: > https://postimg.cc/image/aqms7eql7/ > > I love all of your trees. |
Dinner 6/14/18
On Sat, 16 Jun 2018 Sqwertz wrote:
>Hank Rogers wrote: >> wrote: >>> Terry Coombs wrote: >>>> On 6/14/2018 9:18 PM, penmart01 wrote: >>>>> Basic pot roast but superb... perfectly cooked, no fercocktah tex-mex >>>>> dwarfish strings: >>>>> https://postimg.cc/image/ovzhcbmez/ >>>> >>>> We had pot roast too , cooked in the slow cooker . I used chopped onions >>>> and no celery though . Melts in yer mouth ... >>> >>> Mine was a 4 lb top round cooked in my voluptuous PIAZZA 7.5 liter >>> pot.... with carrots, celery, red potatoes, garlic and Vidalias left >>> whole because my wife doesn't eat onions and I love them left whole. >>> Everything braised in beer and diced tomatoes. >>> I only had four hours to prep and cook because I had a young fellow >>> arrive in the morning to clean the gutters... did a great job in two >>> hours for forty dollars, less than half what the pro gutter guys >>> wanted. I supplied the very stable 12' Al step ladder, rated for 300 >>> lbs, bought at Lowe's that I used to clean the gutters but I'm not >>> comfortable climbing anymore. >>> >> popeye, if yoose didn't climb up there to look, how do yoose know he did >> a great job? > >Sheldon was the inspiration for the Herbert character from 'Family >Guy'. Sheldon watched him work from the bottom of the ladder. >Otherwise Sheldon would have had an extra 2 hours to prepare dinner. I did climb up to look. It was my step ladder he used. I have an extention ladder too but I didn't want him on the roof. I bought that 12' step ladder expressly for cleaning my gutters, makes the job a lot easier and no need to lean the ladder against the gutters. I know there are things to attach to extention ladders to stand the ladder off the gutters but my roof's soffits are too wide for any I've seen. While he was working I Windexed my tractor's windows in and out. He (Kyle) did as good a job as I would have. Once I instructed him how to move the ladder he did fine. There's no need to fold and unfold that ladder and carry if from place to place, just tip it over and drag it over the grass. |
Dinner 6/14/18
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Dinner 6/14/18
On 6/15/2018 11:37 PM, wrote:
> On Fri, 15 Jun 2018 22:10:01 -0400, Ed Pawlowski > wrote: > >> On 6/15/2018 8:13 PM, jmcquown wrote: >>> On 6/14/2018 10:18 PM, wrote: >>>> >>>> Basic pot roast but superb... perfectly cooked >>>> https://postimg.cc/image/ovzhcbmez/ >>>> >>> Looks fine to me.Â* I'm still not a fan of carrots.Â* I add them to pot >>> roasted beef (usually chuck) but I don't care to eat them.Â* Hope you >>> enjoyed it. :) >>> >>> Jill >> >> I put carrots in stew, never in pot roast. Nothing but some onions and >> a little garlic with pot roast. > > We both enjoy stewed veggies, especially potatoes, carrots, and > celery. We especially like the small red bliss potatoes. > I like red bliss (petite red) potatoes, too. They grow in abundance at nearby farms. Not so much carrots (too sweet) or celery (too stringy). Onions only for taste. Jill |
Dinner 6/14/18
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Dinner 6/14/18
wrote:
> On Sat, 16 Jun 2018 Sqwertz wrote: >> Hank Rogers wrote: >>> wrote: >>>> Terry Coombs wrote: >>>>> On 6/14/2018 9:18 PM, penmart01 wrote: >>>>>> Basic pot roast but superb... perfectly cooked, no fercocktah tex-mex >>>>>> dwarfish strings: >>>>>> https://postimg.cc/image/ovzhcbmez/ >>>>> >>>>> We had pot roast too , cooked in the slow cooker . I used chopped onions >>>>> and no celery though . Melts in yer mouth ... >>>> >>>> Mine was a 4 lb top round cooked in my voluptuous PIAZZA 7.5 liter >>>> pot.... with carrots, celery, red potatoes, garlic and Vidalias left >>>> whole because my wife doesn't eat onions and I love them left whole. >>>> Everything braised in beer and diced tomatoes. >>>> I only had four hours to prep and cook because I had a young fellow >>>> arrive in the morning to clean the gutters... did a great job in two >>>> hours for forty dollars, less than half what the pro gutter guys >>>> wanted. I supplied the very stable 12' Al step ladder, rated for 300 >>>> lbs, bought at Lowe's that I used to clean the gutters but I'm not >>>> comfortable climbing anymore. >>>> >>> popeye, if yoose didn't climb up there to look, how do yoose know he did >>> a great job? >> >> Sheldon was the inspiration for the Herbert character from 'Family >> Guy'. Sheldon watched him work from the bottom of the ladder. >> Otherwise Sheldon would have had an extra 2 hours to prepare dinner. > > I did climb up to look. It was my step ladder he used. I have an > extention ladder too but I didn't want him on the roof. I bought that > 12' step ladder expressly for cleaning my gutters, makes the job a lot > easier and no need to lean the ladder against the gutters. I know > there are things to attach to extention ladders to stand the ladder > off the gutters but my roof's soffits are too wide for any I've seen. > While he was working I Windexed my tractor's windows in and out. He > (Kyle) did as good a job as I would have. Once I instructed him how > to move the ladder he did fine. There's no need to fold and unfold > that ladder and carry if from place to place, just tip it over and > drag it over the grass. > *LIAR* Earlier, Popeye, yoose said that yoose didn't want to climb due to yoose old age. If yoose didn't have somebody take a picture of yoose up on the ladder, nobody will believe yoose. |
Dinner 6/14/18
John Granade wrote:
> On 6/16/2018 12:23 PM, wrote: >> My father put plain horseradish on pot roast, Gold's.... on meat loaf >> too. >> > Is that where you learned to suck cock? > Nah, he learned that from his brother. |
Dinner 6/14/18
On Sun, 17 Jun 2018 09:58:07 -0700 (PDT), "
> wrote: >On Sunday, June 17, 2018 at 11:34:25 AM UTC-5, Sheldon wrote: >> >> I've been busy mowing for two days. >> Everything neat and spiffy, that's one of the London Plane/Sycamore >> trees I planted when they were the size of a strand of spaghetti: >> https://postimg.cc/image/canis2wqz/ >> I mowed the back field and the path through the woods, and finally the >> meadow dried enough to mow all the paths I made there, the growth was >> at least 18", made three passes at different heights: >> One of my Gingkos... there you can see both Sycamores" >> https://postimg.cc/image/lzwo0j0qj/ >> I love those Gingko leaves: >> https://postimg.cc/image/hs1vrb1qj/ >> My wife bought me this Witch's Broom Spruce for my 65th birthday, was >> maybe 2' tall, now about 12', gorgeous color. it's a Colorado Blue >> Spruce but with a twisted growth habit: >> https://postimg.cc/image/ncslr0bjf/ >> My three wise guys: >> https://postimg.cc/image/63gq5tipn/ >> Put in a good couple days work: >> https://postimg.cc/image/aqms7eql7/ >> >> >I love all of your trees. Thank you. Planting trees, tending to them, and watching them grow is something I enjoy. |
Dinner 6/14/18
On Sun, 17 Jun 2018 17:07:13 -0400, wrote:
>On Sun, 17 Jun 2018 09:58:07 -0700 (PDT), " > wrote: > >>On Sunday, June 17, 2018 at 11:34:25 AM UTC-5, Sheldon wrote: >>> >>> I've been busy mowing for two days. >>> Everything neat and spiffy, that's one of the London Plane/Sycamore >>> trees I planted when they were the size of a strand of spaghetti: >>> https://postimg.cc/image/canis2wqz/ >>> I mowed the back field and the path through the woods, and finally the >>> meadow dried enough to mow all the paths I made there, the growth was >>> at least 18", made three passes at different heights: >>> One of my Gingkos... there you can see both Sycamores" >>> https://postimg.cc/image/lzwo0j0qj/ >>> I love those Gingko leaves: >>> https://postimg.cc/image/hs1vrb1qj/ >>> My wife bought me this Witch's Broom Spruce for my 65th birthday, was >>> maybe 2' tall, now about 12', gorgeous color. it's a Colorado Blue >>> Spruce but with a twisted growth habit: >>> https://postimg.cc/image/ncslr0bjf/ >>> My three wise guys: >>> https://postimg.cc/image/63gq5tipn/ >>> Put in a good couple days work: >>> https://postimg.cc/image/aqms7eql7/ >>> >>> >>I love all of your trees. > >Thank you. Planting trees, tending to them, and watching them grow is >something I enjoy. Nothing like watching a tree grow with a bottle of vodka within reach! |
Dinner 6/14/18
On Sun, 17 Jun 2018 13:20:24 -0500, Sqwertz >
wrote: >On Sun, 17 Jun 2018 12:34:21 -0400, wrote: > >> On Sat, 16 Jun 2018 Sqwertz wrote: >>>On Fri, 15 Jun 2018 penmart01 wrote: >>> >>>> You've never been to a real Italian deli, mayo is common on a cold >>>> Italian sub, practically manditory, so is mustard, but not ketchup. >>>> And would still have olive oil and vinegar. >>> >>>Mayonnaise is not found on a classic Italian sub. But I will >>>usually ask for it or add it when I make at home. And mustard? >>>That's pretty much forbidden on an Italian sub. >>> >>>I just checked three of the most popular Italian delis in New York >>>and none of them offer subs with mayo. And certainly not mustard. >> >> Italian eateries don't automatically add those condiments, you need to >> request what you want... > >Stop trying to twist this around. The sandwiches are assembled and >dressed a standard, popular way that doesn't include mayo or >mustard. > >But you already know this. You're just unsuccessfully trying to >convince people that your way is right way, and you generally suck >at that. The dwarf is full of texmex doodoo, in NY deli sandwiches are NEVER prepared in advance. all are prepared to order... the dwarf obviously dines at Subway. There are no real Italian delis anywhere in texass... all they have is crappy refried beans, burritos, and stale tacos. The vast majority of texassans dine at gasatererias |
Dinner 6/14/18
heyjoe wrote:
> On Sun, 17 Jun 2018 14:37:59 -0400, jmcquown wrote: > >> celery (too stringy) > > > I'm not a fan of celery. But there are some salads that just don't > taste the same to me without some celery. I've found that aggresively > using a vegetable peeler reduces that nasty, unwanted stringiness. > Still not perfect, but better . . . so now I add celery to my potato > salad, et. al. (when absolutely necessary). > > I use a small knofe to pinch the strings against my thumb and peel them off. I never thought about a peeler, maybe that works better? |
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