I am pretty sure if someone stopped by and said Can You Cook me this I could on spot. Do you have the stuff from the food groups and spices to do it?

My stock is 100 spices, 20 meats, flours, vin, wine, sauces i have no idea about. Im sure ill be asked. Btw, no housemates, just a wife that does not cook.

Toss me a recipe request so i can say No Idea. Got the stuff though.

In article >,
Thomas > wrote:

> I am pretty sure if someone stopped by and said Can You Cook me this I could
> on spot. Do you have the stuff from the food groups and spices to do it?
>
> My stock is 100 spices, 20 meats, flours, vin, wine, sauces i have no idea
> about. Im sure ill be asked. Btw, no housemates, just a wife that does not
> cook.
>
> Toss me a recipe request so i can say No Idea. Got the stuff though.

Squid-A-Roni with roasted beets in a mashed chicken liver cream sauce.
Lets call it "canopeilia a bellisima".
You were just dangling out there for a while and I bit.

leo

Leonard Blaisdell wrote:
>
> Thomas > wrote:
> > I am pretty sure if someone stopped by and said Can You Cook me this I could
> > on spot. Do you have the stuff from the food groups and spices to do it?
> >
> > My stock is 100 spices, 20 meats, flours, vin, wine, sauces i have no idea
> > about. Im sure ill be asked. Btw, no housemates, just a wife that does not
> > cook.
> >
> > Toss me a recipe request so i can say No Idea. Got the stuff though.
>
> Squid-A-Roni with roasted beets in a mashed chicken liver cream sauce.

UNSUBSCRIBE

V

On Saturday, September 1, 2018 at 6:03:50 AM UTC-4, Leonard Blaisdell wrote:
> In article >,
> Thomas > wrote:
>
> > I am pretty sure if someone stopped by and said Can You Cook me this I could
> > on spot. Do you have the stuff from the food groups and spices to do it?
> >
> > My stock is 100 spices, 20 meats, flours, vin, wine, sauces i have no idea
> > about. Im sure ill be asked. Btw, no housemates, just a wife that does not
> > cook.
> >
> > Toss me a recipe request so i can say No Idea. Got the stuff though.
>
> Squid-A-Roni with roasted beets in a mashed chicken liver cream sauce.
> Lets call it "canopeilia a bellisima".
> You were just dangling out there for a while and I bit.
>
> leo

No can do. Lol

On Friday, August 31, 2018 at 8:05:39 PM UTC-4, Thomas wrote:
> I am pretty sure if someone stopped by and said Can You Cook me this I could on spot. Do you have the stuff from the food groups and spices to do it?

No. Why should I? I stock the ingredients for stuff that I like.

Cindy Hamilton

"Cindy Hamilton" > wrote in message
...
> On Friday, August 31, 2018 at 8:05:39 PM UTC-4, Thomas wrote:
>> I am pretty sure if someone stopped by and said Can You Cook me this I
>> could on spot. Do you have the stuff from the food groups and spices to
>> do it?
>
> No. Why should I? I stock the ingredients for stuff that I like.
>
> Cindy Hamilton


What? You don't stock your cupboards with all kinds of food waiting for
someone to stop by and ask you to cook for them? How unreasonable. ;-)

Cheri

On Saturday, September 1, 2018 at 8:50:31 AM UTC-4, Cheri wrote:
> "Cindy Hamilton" > wrote in message
> ...
> > On Friday, August 31, 2018 at 8:05:39 PM UTC-4, Thomas wrote:
> >> I am pretty sure if someone stopped by and said Can You Cook me this I
> >> could on spot. Do you have the stuff from the food groups and spices to
> >> do it?
> >
> > No. Why should I? I stock the ingredients for stuff that I like.
> >
> > Cindy Hamilton
>
>
> What? You don't stock your cupboards with all kinds of food waiting for
> someone to stop by and ask you to cook for them? How unreasonable. ;-)
>
> Cheri

I just googled to see if "Can You Cook Me..." is a game show or something.
Nothing turned up.

It sounded like a variation on "Door Knock Dinners".

Cindy Hamilton

Cindy, or a variation on, "Do you have any recipes from Europe?" Remember that one?

N.

On 9/1/2018 8:05 AM, Cindy Hamilton wrote:
> On Friday, August 31, 2018 at 8:05:39 PM UTC-4, Thomas wrote:
>> I am pretty sure if someone stopped by and said Can You Cook me this I could on spot. Do you have the stuff from the food groups and spices to do it?
>
> No. Why should I? I stock the ingredients for stuff that I like.
>
> Cindy Hamilton
>
Agreed. I'd not invite someone into my house who knocks on the door and
says "can you cook this?" Guards!

Jill

On Tue, 4 Sep 2018 12:23:10 -0500, Sqwertz wrote:

> On Sat, 1 Sep 2018 14:47:57 -0400, jmcquown wrote:
>
>> On 9/1/2018 8:05 AM, Cindy Hamilton wrote:

>> [...]
>
> Wow. That's a lot of petty bickering for a purely hypothetical
> situation used just to make a statement.


Well, she did put a smiley.

Sqwertz wrote:

> On Sat, 1 Sep 2018 14:47:57 -0400, jmcquown wrote:
>
> > On 9/1/2018 8:05 AM, Cindy Hamilton wrote:
> >> On Friday, August 31, 2018 at 8:05:39 PM UTC-4, Thomas wrote:
> >>> I am pretty sure if someone stopped by and said Can You Cook me
> this I could on spot. Do you have the stuff from the food groups and
> spices to do it? >> >> No. Why should I? I stock the ingredients
> for stuff that I like. >>
> >> Cindy Hamilton
> >>
> > Agreed. I'd not invite someone into my house who knocks on the
> > door and says "can you cook this?" Guards!
>
> Wow. That's a lot of petty bickering for a purely hypothetical
> situation used just to make a statement.
>
> OK, what if these "someones" were your grandparents who stopped by
> unexpectedly and who always made you anything and everything any
> time you wanted to eat when you visited their house as a kid? Is
> that more realistic and worthy of accommodation?
>
> Sheesh.
>
> ObFood: DAK brand deli ham "In Natural Juices" 20oz package for
> #2.49? Well, yes, I'll take 2 please. I haven't seen non-canned
> DAK ham for 20+ years and it's nice to see they haven't gone over to
> the Dark Side of "Added Water" or <gasp> "Ham and Water Product (up
> to 40% water)".
>
> -sw

I'm not above a DAK canned ham. They can be quite useful in the right
cookery.

We used to take DAK canned bacon (raw) on our dishing-cabin vacations when my boys were young.
It is really tasty, and shelf stable.

N.

On Friday, August 31, 2018 at 7:05:39 PM UTC-5, Thomas wrote:
>
> I am pretty sure if someone stopped by and said Can You Cook me this I could on spot. Do you have the stuff from the food groups and spices to do it?
>
>
I wouldn't even let the audacious dummy in the door.

On 9/1/2018 7:05 PM, wrote:
> On Friday, August 31, 2018 at 7:05:39 PM UTC-5, Thomas wrote:
>>
>> I am pretty sure if someone stopped by and said Can You Cook me this I could on spot. Do you have the stuff from the food groups and spices to do it?
>>
>>
> I wouldn't even let the audacious dummy in the door.
>
That's pretty much the concensus. I have lots of food in the freezer
and pantry. I have lots of herbs and spices. I use them when I want to
cook something. I don't cook "on demand".

Jill

On Friday, August 31, 2018 at 7:05:39 PM UTC-5, Thomas wrote:
>>>
>>> I am pretty sure if someone stopped by and said Can You Cook me this
>>> I could on spot. Do you have the stuff from the food groups and
>>> spices to do it?

Seems like most here took your hypothetical scenario to be a real
situation. It is an interesting challenge.

I'm curious about the 20 meats though. Are you counting all things beef
as one, or is prime rib roast, steak, and ground beef counted as three?

Do you have rabbit, duck, goose on hand?

Ed, no exotics on hand. Want pasta white or red, scallops added, coffee and desert i am in. Football appetisers im in. Dinner, in. Fun to be able to rock on for my friends. G and T? Rock on. Like Sheldon, bad weather zone so we depend on families who can support and sustain.
"Can you make a loaf of seaded rye?" No. I have some.
Did the potketta, wings comming up, yet to go shopping for bread and the meat sales. Might not. Yukon changing my mind.

Having a big freezer free from fire dept helps with storage.
Julie asked meat. The veggies and pantry mean i can weather the storm.

On 9/2/2018 4:51 PM, Thomas wrote:
> Ed, no exotics on hand. Want pasta white or red, scallops added, coffee and desert i am in. Football appetisers im in. Dinner, in. Fun to be able to rock on for my friends. G and T? Rock on. Like Sheldon, bad weather zone so we depend on families who can support and sustain.
> "Can you make a loaf of seaded rye?" No. I have some.
> Did the potketta, wings comming up, yet to go shopping for bread and the meat sales. Might not. Yukon changing my mind.
>
> Having a big freezer free from fire dept helps with storage.
> Julie asked meat. The veggies and pantry mean i can weather the storm.
>

I saw the list after posting my question. You are well stocked. Always
good to have some backup.

I bo not have rabbit goose on hand. They would never ask. If asked, i would give them my 1100 and hope they would have a kill. I would know what to do.

In article >,
Thomas > wrote:

> I bo not have rabbit goose on hand. They would never ask. If asked, i would
> give them my 1100 and hope they would have a kill. I would know what to do.

I have 'em in both 12 and 20. That ought to confuse someone.

leo

On Friday, August 31, 2018 at 7:05:39 PM UTC-5, Thomas wrote:
> I am pretty sure if someone stopped by and said Can You Cook me this I could on spot. Do you have the stuff from the food groups and spices to do it?
>
> My stock is 100 spices, 20 meats, flours, vin, wine, sauces i have no idea about. Im sure ill be asked. Btw, no housemates, just a wife that does not cook.
>
> Toss me a recipe request so i can say No Idea. Got the stuff though.

Slut Red Raspberries in Chardonnay Jelly!

John Kuthe..

John Kuthe > wrote:
> On Friday, August 31, 2018 at 7:05:39 PM UTC-5, Thomas wrote:
>> I am pretty sure if someone stopped by and said Can You Cook me this I
>> could on spot. Do you have the stuff from the food groups and spices to do it?
>>
>> My stock is 100 spices, 20 meats, flours, vin, wine, sauces i have no
>> idea about. Im sure ill be asked. Btw, no housemates, just a wife that does not cook.
>>
>> Toss me a recipe request so i can say No Idea. Got the stuff though.
>
> Slut Red Raspberries in Chardonnay Jelly!
>
> John Kuthe..
>

What exactly, John, is your definition of €œslut€� and how does that tie to
red? Just curious....

On Sun, 2 Sep 2018 04:49:33 -0000 (UTC), Jinx the Minx
> wrote:

>John Kuthe > wrote:
>> On Friday, August 31, 2018 at 7:05:39 PM UTC-5, Thomas wrote:
>>> I am pretty sure if someone stopped by and said Can You Cook me this I
>>> could on spot. Do you have the stuff from the food groups and spices to do it?
>>>
>>> My stock is 100 spices, 20 meats, flours, vin, wine, sauces i have no
>>> idea about. Im sure ill be asked. Btw, no housemates, just a wife that does not cook.
>>>
>>> Toss me a recipe request so i can say No Idea. Got the stuff though.
>>
>> Slut Red Raspberries in Chardonnay Jelly!
>>
>> John Kuthe..
>>
>
>What exactly, John, is your definition of “slut” and how does that tie to
>red? Just curious....

It's also possible that 'slut' doesn't refer to red, but to
raspberries. You know, slut raspberries.

"Thomas" > wrote in message
...
>I am pretty sure if someone stopped by and said Can You Cook me this I
>could on spot. Do you have the stuff from the food groups and spices to do
>it?
>
> My stock is 100 spices, 20 meats, flours, vin, wine, sauces i have no idea
> about. Im sure ill be asked. Btw, no housemates, just a wife that does not
> cook.
>
> Toss me a recipe request so i can say No Idea. Got the stuff though.

What are the 20 meats?

On Sunday, September 2, 2018 at 2:14:37 AM UTC-4, Julie Bove wrote:
> "Thomas" > wrote in message
> ...
> >I am pretty sure if someone stopped by and said Can You Cook me this I
> >could on spot. Do you have the stuff from the food groups and spices to do
> >it?
> >
> > My stock is 100 spices, 20 meats, flours, vin, wine, sauces i have no idea
> > about. Im sure ill be asked. Btw, no housemates, just a wife that does not
> > cook.
> >
> > Toss me a recipe request so i can say No Idea. Got the stuff though.
>
> What are the 20 meats?
To clarify a bit, the person knocking would be a friend or family member not a stranger. I am familiar with there likes. I would not blink if one of them opened my fridge and said "whats for lunch"

Meats..boneless chick brst 15 lbs
Bone in cb 6 pack
Chic wings 5 ld
Boneless ch thighs 3 lb
Ch drums 5 lb
Breaded ch patties premade bought 1 bag
Ground beef 10 lb plus 20 burgers premade and frozen
Homeaid meatballs frozen ready to go
Buoght meatballs 2 bags.
Philly cheesesteaks 2 big bx
Philly chick steaks 2 small bx.
Porkchops 1 family pack
Porketta roast 1 small
Turkey 2 whole 15 lb ea
Yes, im including seafood...
Shrimp 16 to 20 ct 2 bags
Scallops 2 lb
Tilapia fillets 1 bag
Haddock 2 lb

King crab 5 lb bday gift last week
Italian sausage rings 2
Fresh sausage ring 1
Sweet sausage 1 pk
Chuck roast for my soups
Does Spam count? A bunch. Frozen dinners?

Today is shopping day to stock up on sales and my breads are dead.
I know if i looked there would be some i forgot.
Oh, pork ribs
Oh lunchmeats processed 5 ct
Ham!!! Slices and big chunks frozen. I think ham sucks frozen. I use it for bfast and soups.
Bacon
Hot dogs

On Sat, 1 Sep 2018 16:23:42 -0500, Sqwertz >
wrote:

>On Fri, 31 Aug 2018 17:05:35 -0700 (PDT), Thomas wrote:
>
>> I am pretty sure if someone stopped by and said Can You Cook me
>> this I could on spot. Do you have the stuff from the food groups
>> and spices to do it?
>>
>> My stock is 100 spices, 20 meats, flours, vin, wine, sauces i
>> have no idea about. Im sure ill be asked. Btw, no housemates,
>> just a wife that does not cook.
>>
>> Toss me a recipe request so i can say No Idea. Got the stuff
>> though.
>
>A pastrami Reuben on seeded rye with Russian dressing. Without
>making me wait 12-15 days. I'll bet you don't have any of the
>ingredients except maybe stuff to make Russian dressing.

Oh no, a Reuben-off! Popcorn, quick!

"Druce" > wrote in message
...
> On Sat, 1 Sep 2018 16:23:42 -0500, Sqwertz >
> wrote:
>
>>On Fri, 31 Aug 2018 17:05:35 -0700 (PDT), Thomas wrote:
>>
>>> I am pretty sure if someone stopped by and said Can You Cook me
>>> this I could on spot. Do you have the stuff from the food groups
>>> and spices to do it?
>>>
>>> My stock is 100 spices, 20 meats, flours, vin, wine, sauces i
>>> have no idea about. Im sure ill be asked. Btw, no housemates,
>>> just a wife that does not cook.
>>>
>>> Toss me a recipe request so i can say No Idea. Got the stuff
>>> though.
>>
>>A pastrami Reuben on seeded rye with Russian dressing. Without
>>making me wait 12-15 days. I'll bet you don't have any of the
>>ingredients except maybe stuff to make Russian dressing.
>
> Oh no, a Reuben-off! Popcorn, quick!


You wouldn't want to feed him in the first place, he might come back if you
did, best to outwait him and let him feed his face somewhere else.

Cheri

On Sat, 1 Sep 2018 15:29:55 -0700, "Cheri" >
wrote:

>"Druce" > wrote in message
.. .
>> On Sat, 1 Sep 2018 16:23:42 -0500, Sqwertz >
>> wrote:
>>
>>>On Fri, 31 Aug 2018 17:05:35 -0700 (PDT), Thomas wrote:
>>>
>>>> I am pretty sure if someone stopped by and said Can You Cook me
>>>> this I could on spot. Do you have the stuff from the food groups
>>>> and spices to do it?
>>>>
>>>> My stock is 100 spices, 20 meats, flours, vin, wine, sauces i
>>>> have no idea about. Im sure ill be asked. Btw, no housemates,
>>>> just a wife that does not cook.
>>>>
>>>> Toss me a recipe request so i can say No Idea. Got the stuff
>>>> though.
>>>
>>>A pastrami Reuben on seeded rye with Russian dressing. Without
>>>making me wait 12-15 days. I'll bet you don't have any of the
>>>ingredients except maybe stuff to make Russian dressing.
>>
>> Oh no, a Reuben-off! Popcorn, quick!
>
>
>You wouldn't want to feed him in the first place, he might come back if you
>did, best to outwait him and let him feed his face somewhere else.

Maybe if I'd offer him a tofu Reuben, he'd run like mad and never come
back.

Sqwertz wrote:

> On Fri, 31 Aug 2018 17:05:35 -0700 (PDT), Thomas wrote:
>
> > I am pretty sure if someone stopped by and said Can You Cook me
> > this I could on spot. Do you have the stuff from the food groups
> > and spices to do it?
> >
> > My stock is 100 spices, 20 meats, flours, vin, wine, sauces i
> > have no idea about. Im sure ill be asked. Btw, no housemates,
> > just a wife that does not cook.
> >
> > Toss me a recipe request so i can say No Idea. Got the stuff
> > though.
>
> A pastrami Reuben on seeded rye with Russian dressing. Without
> making me wait 12-15 days. I'll bet you don't have any of the
> ingredients except maybe stuff to make Russian dressing.
>
> -sw

Actually the dressing is the only one I'm not sure of.

Made the rye yesterday.

On 9/1/2018 7:03 PM, cshenk wrote:
> Sqwertz wrote:
>
>> On Fri, 31 Aug 2018 17:05:35 -0700 (PDT), Thomas wrote:
>>
>>> I am pretty sure if someone stopped by and said Can You Cook me
>>> this I could on spot. Do you have the stuff from the food groups
>>> and spices to do it?
>>>
>>> My stock is 100 spices, 20 meats, flours, vin, wine, sauces i
>>> have no idea about. Im sure ill be asked. Btw, no housemates,
>>> just a wife that does not cook.
>>>
>>> Toss me a recipe request so i can say No Idea. Got the stuff
>>> though.
>>
>> A pastrami Reuben on seeded rye with Russian dressing. Without
>> making me wait 12-15 days. I'll bet you don't have any of the
>> ingredients except maybe stuff to make Russian dressing.
>>
>> -sw
>
> Actually the dressing is the only one I'm not sure of.
>
> Made the rye yesterday.
>
But did you make pastrami?

Jill

jmcquown wrote:

> On 9/1/2018 7:03 PM, cshenk wrote:
> > Sqwertz wrote:
> >
> > > On Fri, 31 Aug 2018 17:05:35 -0700 (PDT), Thomas wrote:
> > >
> > > > I am pretty sure if someone stopped by and said Can You Cook me
> > > > this I could on spot. Do you have the stuff from the food groups
> > > > and spices to do it?
> > > >
> > > > My stock is 100 spices, 20 meats, flours, vin, wine, sauces i
> > > > have no idea about. Im sure ill be asked. Btw, no housemates,
> > > > just a wife that does not cook.
> > > >
> > > > Toss me a recipe request so i can say No Idea. Got the stuff
> > > > though.
> > >
> > > A pastrami Reuben on seeded rye with Russian dressing. Without
> > > making me wait 12-15 days. I'll bet you don't have any of the
> > > ingredients except maybe stuff to make Russian dressing.
> > >
> > > -sw
> >
> > Actually the dressing is the only one I'm not sure of.
> >
> > Made the rye yesterday.
> >
> But did you make pastrami?
>
> Jill

Had it on hand.

jmcquown wrote:

> On 9/1/2018 7:03 PM, cshenk wrote:
> > Sqwertz wrote:
> >
> > > On Fri, 31 Aug 2018 17:05:35 -0700 (PDT), Thomas wrote:
> > >
> > > > I am pretty sure if someone stopped by and said Can You Cook me
> > > > this I could on spot. Do you have the stuff from the food groups
> > > > and spices to do it?
> > > >
> > > > My stock is 100 spices, 20 meats, flours, vin, wine, sauces i
> > > > have no idea about. Im sure ill be asked. Btw, no housemates,
> > > > just a wife that does not cook.
> > > >
> > > > Toss me a recipe request so i can say No Idea. Got the stuff
> > > > though.
> > >
> > > A pastrami Reuben on seeded rye with Russian dressing. Without
> > > making me wait 12-15 days. I'll bet you don't have any of the
> > > ingredients except maybe stuff to make Russian dressing.
> > >
> > > -sw
> >
> > Actually the dressing is the only one I'm not sure of.
> >
> > Made the rye yesterday.
> >
> But did you make pastrami?
>
> Jill

BTW, I love this group but it wierds me out a bit that so few can do
more than post a link to a recipe. Don't worry, you are an exception.

"cshenk" > wrote in message
...
> jmcquown wrote:
>
>> On 9/1/2018 7:03 PM, cshenk wrote:
>> > Sqwertz wrote:
>> >
>> > > On Fri, 31 Aug 2018 17:05:35 -0700 (PDT), Thomas wrote:
>> > >
>> > > > I am pretty sure if someone stopped by and said Can You Cook me
>> > > > this I could on spot. Do you have the stuff from the food groups
>> > > > and spices to do it?
>> > > >
>> > > > My stock is 100 spices, 20 meats, flours, vin, wine, sauces i
>> > > > have no idea about. Im sure ill be asked. Btw, no housemates,
>> > > > just a wife that does not cook.
>> > > >
>> > > > Toss me a recipe request so i can say No Idea. Got the stuff
>> > > > though.
>> > >
>> > > A pastrami Reuben on seeded rye with Russian dressing. Without
>> > > making me wait 12-15 days. I'll bet you don't have any of the
>> > > ingredients except maybe stuff to make Russian dressing.
>> > >
>> > > -sw
>> >
>> > Actually the dressing is the only one I'm not sure of.
>> >
>> > Made the rye yesterday.
>> >
>> But did you make pastrami?
>>
>> Jill
>
> BTW, I love this group but it wierds me out a bit that so few can do
> more than post a link to a recipe. Don't worry, you are an exception.


I prefer a link if the poster had tried the recipe, no reason for them to
type it all out or copy and paste. Soon the responses cause the post to be
very long with lots of scrolling involved. JMO

Cheri

On 9/5/2018 1:24 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 9/1/2018 7:03 PM, cshenk wrote:
>>> Sqwertz wrote:
>>>
>>>> On Fri, 31 Aug 2018 17:05:35 -0700 (PDT), Thomas wrote:
>>>>
>>>>> I am pretty sure if someone stopped by and said Can You Cook me
>>>>> this I could on spot. Do you have the stuff from the food groups
>>>>> and spices to do it?
>>>>>
>>>>> My stock is 100 spices, 20 meats, flours, vin, wine, sauces i
>>>>> have no idea about. Im sure ill be asked. Btw, no housemates,
>>>>> just a wife that does not cook.
>>>>>
>>>>> Toss me a recipe request so i can say No Idea. Got the stuff
>>>>> though.
>>>>
>>>> A pastrami Reuben on seeded rye with Russian dressing. Without
>>>> making me wait 12-15 days. I'll bet you don't have any of the
>>>> ingredients except maybe stuff to make Russian dressing.
>>>>
>>>> -sw
>>>
>>> Actually the dressing is the only one I'm not sure of.
>>>
>>> Made the rye yesterday.
>>>
>> But did you make pastrami?
>>
>> Jill
>
> BTW, I love this group but it wierds me out a bit that so few can do
> more than post a link to a recipe. Don't worry, you are an exception.
>
An exception to what? I was being facetious. I know you didn't make
the pastrami. No shame in that. LOL I know you made the rye bread.
You like to bake bread.

But what would you do if someone actually walked into your house and
said, "Can you cook me..."? What's the scenario? Are they forcing you
to cook for them at gunpoint or something? Does not compute.

I don't know about you, but if that happened I'd call the cops. Then
I'd sic my cat on them. LOL

Jill

jmcquown wrote:

> On 9/5/2018 1:24 PM, cshenk wrote:
> > jmcquown wrote:
> >
> > > On 9/1/2018 7:03 PM, cshenk wrote:
> > > > Sqwertz wrote:
> > > >
> > > > > On Fri, 31 Aug 2018 17:05:35 -0700 (PDT), Thomas wrote:
> > > > >
> > > > > > I am pretty sure if someone stopped by and said Can You
> > > > > > Cook me this I could on spot. Do you have the stuff from
> > > > > > the food groups and spices to do it?
> > > > > >
> > > > > > My stock is 100 spices, 20 meats, flours, vin, wine, sauces
> > > > > > i have no idea about. Im sure ill be asked. Btw, no
> > > > > > housemates, just a wife that does not cook.
> > > > > >
> > > > > > Toss me a recipe request so i can say No Idea. Got the stuff
> > > > > > though.
> > > > >
> > > > > A pastrami Reuben on seeded rye with Russian dressing.
> > > > > Without making me wait 12-15 days. I'll bet you don't have
> > > > > any of the ingredients except maybe stuff to make Russian
> > > > > dressing.
> > > > >
> > > > > -sw
> > > >
> > > > Actually the dressing is the only one I'm not sure of.
> > > >
> > > > Made the rye yesterday.
> > > >
> > > But did you make pastrami?
> > >
> > > Jill
> >
> > BTW, I love this group but it wierds me out a bit that so few can do
> > more than post a link to a recipe. Don't worry, you are an
> > exception.
> >
> An exception to what? I was being facetious. I know you didn't make
> the pastrami. No shame in that. LOL I know you made the rye bread.
> You like to bake bread.
>
> But what would you do if someone actually walked into your house and
> said, "Can you cook me..."? What's the scenario? Are they forcing
> you to cook for them at gunpoint or something? Does not compute.
>
> I don't know about you, but if that happened I'd call the cops. Then
> I'd sic my cat on them. LOL
>
> Jill

Grin, if I knew them and it was a friendly encounter, I'd cook it for
them. Fact is my long term next door neighbor who passed a bit over a
year ago, had alzheimers and used to wander over and ask his his
daughter (or longer passed away wife) was here as he wanted (insert
food item).

Anyways, I think the thread started in a simple fun of 'can you make
this', not someone invading the house right? Seemed so to me but I may
have missed something.

On 9/3/2018 10:13 AM, l not -l wrote:
> On 3-Sep-2018, wrote:
>
>> On 2018-09-03 8:43 AM, Nancy2 wrote:
>>> When we traveled, I discovered the absolute best-tasting
>>> butter...unsalted, plus sprinkle salt on it. Perfect! ;-))
>>>
>>>
>>
>>
>> The very best tasting butter I ever had was in Garmische-Partenkirchen
>> in southern Germany. There was a large bowl of a soft spread at the
>> hotel breakfast buffet. I asked the woman tending the buffet what it was
>> and was surprised when she said it was butter. It was way better than
>> any butter I ever had before or since.
> I have been buying Kerry Gold for the past couple of years; having once
> tasted it, it is hard to go back to even the best of the domestic name
> brands. I keep it in a butter bell; it is always soft enough to spread
> easily, yet doesn't get rancid. IMO, a butter bell is the best way to keep
> any butter ready to use - sometimes, the old ways are the best.
>
I love Kerry Gold butter and I like my butter bell, too.

Jill

I didn't think Kerry Gold was any better tasting than "Challenge," we can buy here. I,have no
idea if it is national or not.

N.

On 9/3/2018 6:32 PM, Nancy2 wrote:
> I didn't think Kerry Gold was any better tasting than "Challenge," we can buy here. I,have no
> idea if it is national or not.
>
> N.
>
Nancy2, I have no idea what "Challenge" is in terms of butter. Kerry
Gold Irish Butter is 18% butterfat. It's very unlike any butter I ever
tasted growing up. Mom only put real butter on the table on holidays.

I really like Kerry Gold. I first heard about it here on RFC and
decided to try some. It's absolutely delicious. Rich, real butter.

I'd like to imagine it's what butter would taste like if I'd ever lived
on a farm when it was freshly churned. It's really tasty. A tad
expensive. But I don't own a butter churn.

Jill

On 2018-09-05 10:51 PM, jmcquown wrote:
> On 9/3/2018 6:32 PM, Nancy2 wrote:
>> I didn't think Kerry Gold was any better tasting than "Challenge," we
>> can buy here.Â* I,have no
>> idea if it is national or not.
>>
>> N.
>>
> Nancy2, I have no idea what "Challenge" is in terms of butter.Â* Kerry
> Gold Irish Butter is 18% butterfat.

Shouldn't that be 81%?

On 9/6/2018 12:51 AM, jmcquown wrote:
> On 9/3/2018 6:32 PM, Nancy2 wrote:
>> I didn't think Kerry Gold was any better tasting than "Challenge," we
>> can buy here.Â* I,have no
>> idea if it is national or not.

Looks like it's available in the western states.

> Nancy2, I have no idea what "Challenge" is in terms of butter.Â* Kerry
> Gold Irish Butter is 18% butterfat.Â* It's very unlike any butter I ever
> tasted growing up.Â* Mom only put real butter on the table on holidays.

Kerry Gold is what we use on bread or wherever it's not cooked
into something.

> I really like Kerry Gold.Â* I first heard about it here on RFC and
> decided to try some.Â* It's absolutely delicious.Â* Rich, real butter.
>
> I'd like to imagine it's what butter would taste like if I'd ever lived
> on a farm when it was freshly churned.Â* It's really tasty.Â* A tad
> expensive.Â* But I don't own a butter churn.

My sil shook the bejesus out of some cream in a sealed container and
come up with some decent butter. Way too much work for me.

You see warnings that if you beat your cream too long, instead of
whipped cream you'll get butter. Maybe if I'm bored one day I'll
give it a shot. Break out the hand mixer.

nancy

On 9/6/2018 10:43 AM, Nancy Young wrote:
> On 9/6/2018 12:51 AM, jmcquown wrote:
>> On 9/3/2018 6:32 PM, Nancy2 wrote:
>>> I didn't think Kerry Gold was any better tasting than "Challenge," we
>>> can buy here.Â* I,have no
>>> idea if it is national or not.
>
> Looks like it's available in the western states.
>
>> Nancy2, I have no idea what "Challenge" is in terms of butter.Â* Kerry
>> Gold Irish Butter is 18% butterfat.Â* It's very unlike any butter I
>> ever tasted growing up.Â* Mom only put real butter on the table on
>> holidays.
>
> Kerry Gold is what we use on bread or wherever it's not cooked
> into something.
>
>> I really like Kerry Gold.Â* I first heard about it here on RFC and
>> decided to try some.Â* It's absolutely delicious.Â* Rich, real butter.
>>
>> I'd like to imagine it's what butter would taste like if I'd ever
>> lived on a farm when it was freshly churned.Â* It's really tasty.Â* A
>> tad expensive.Â* But I don't own a butter churn.
>
> My sil shook the bejesus out of some cream in a sealed container and
> come up with some decent butter.Â* Way too much work for me.
>
> You see warnings that if you beat your cream too long, instead of
> whipped cream you'll get butter.Â* Maybe if I'm bored one day I'll
> give it a shot.Â* Break out the hand mixer.
>
> nancy

I did that. It was good, but since I was making whipped cream I put
sugar in it. Had a nice texture though.