On Friday, September 28, 2018 at 9:16:37 PM UTC-4, Ed Pawlowski wrote:
> On 9/28/2018 4:42 PM, Wayne Boatwright wrote:
>
> > IF the flavor and texture is good, I don't really care what process
> > they use to create them. We have fairly large olive bars in most of
> > our markets. I think I've tried every variety and have enjoyed them
> > all.
> >
>
> I like olive oil and really like the robust flavored ones. But I don't
> like olives. Does not make sense.

But you're not unique in that regard. I've got a friend who's that way
about olives.

Cindy Hamilton

On Sat, 29 Sep 2018 03:35:38 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, September 28, 2018 at 9:16:37 PM UTC-4, Ed Pawlowski wrote:
>> On 9/28/2018 4:42 PM, Wayne Boatwright wrote:
>>
>> > IF the flavor and texture is good, I don't really care what process
>> > they use to create them. We have fairly large olive bars in most of
>> > our markets. I think I've tried every variety and have enjoyed them
>> > all.
>> >
>>
>> I like olive oil and really like the robust flavored ones. But I don't
>> like olives. Does not make sense.
>
>But you're not unique in that regard. I've got a friend who's that way
>about olives.
>
>Cindy Hamilton

A lot of people don't like the texture of olives.

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


On 28-Sep-2018, graham > wrote:

> On 2018-09-28 10:25 AM, U.S. Janet B. wrote:
> > On Fri, 28 Sep 2018 07:04:34 -0700, "Cheri" >
> > wrote:
> >
> >> "Dave Smith" > wrote in message
> >> ...
> >>> On 2018-09-28 6:35 AM, Cindy Hamilton wrote:
> >>> `
> >>>>
> >>>> "Everyone can agree"? Really? This is Usenet. People can disagree
> >>>> about "oxygen is good for breathing".
> >>>>
> >>>> In any event, I'm not all that fond of lasagna. I'd rather have
> >>>> pizza.
> >>>
> >>> I have had lots of lasagna that was not all that good. Luckily, I had
> >>> a
> >>> few really good ones too, so I know they can be good.
> >>>
> >>> FWIW.... last week I ended up buying a frozen lasagna for our kayaking
> >>> trip in the north. I have doubts about it and was bummed to discover
> >>> the
> >>> power was out up there. We ended up cooking it in the gas BBQ and it
> >>> was
> >>> actually very good. I may buy another one to have on hand at home. It
> >>> was
> >>> cheaper than making one and small enough not to be saddled with
> >>> leftovers
> >>> for a week.
> >>
> >> What brand was it? I'm always hesitant to buy a frozen one.
> >>
> >> Cheri
> >
> > I recently bought a Costco Italian sausage lasagna. I've never bought
> > a lasagna before. I really liked this one. I will never make another
> > lasagna. This lasagna comes with 2 to the shrink-wrapped package. As
> > I recall I paid about $12 for the two.
> > https://www.costcobusinessdelivery.c....11940791.html
> > or
> > http://tinyurl.com/ybaxu4g4
> > Making lasagna takes a decent amount of time, lots of pots and pans
> > and dishes, costs a lot, makes a mess and makes too much for two
> > people. The Kirkland lasagna made enough for 2 people with 2 huge
> > pieces, for 2 meals. Sauce, filling and noodles were in good balance.
> > Heating directions are way simple. I'd been planning on recommending
> > this product here for about a month now. Read the ingredients.
> > Janet US
> >
> I use no-boil lasagne noodles. They make it much easier.
As do I and agree it is much easier. I also sometimes make a small lasagna;
about 1/2 normal. I make it in a Pyrex loaf dish rather than a casserole,
one noodle wide, 4 layers. That is a good size for not having too many
leftovers. I freeze a couple of portions from it and the rest is eaten over
a couple of meals.

==

I usually make a large one and cut it up into portions. It freezes ok so it
is always on hand if his nibs fancies some <g>

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


On 28-Sep-2018, tert in seattle > wrote:

> so what's a hotdish?
A casserole made with canned good, especially condensed Cream of something
soup.

==

OH! I didn't know that. I love learning something new so thanks)

What other things do you use for the 'hotdish'?

I prefer to cook from scratch but I am always interested in something new

Cindy Hamilton wrote:
>
> Ed Pawlowski wrote:
> > I like olive oil and really like the robust flavored ones. But I don't
> > like olives. Does not make sense.
>
> But you're not unique in that regard. I've got a friend who's that way
> about olives.

I'm the same way too. Never liked olives...jarred or from an
olive bar. But I do like a mild EVOO on certain dishes. Just a
few though. I rarely use it so a small bottle will last me a
long, long time.

My main uses a
- add to homemade spaghetti sauce
- minced garlic sauteed in EVOO then fresh spinach added to wilt
- White broccoli pizza (no tomato anything)

On Fri, 28 Sep 2018 Dave Smith wrote:
>On 2018-09-28 11:51 AM, Cheri wrote:
>>Dave Smith wrote:
>
>>>> What brand was it? I'm always hesitant to buy a frozen one.
>>>
>>> Roman.
>>
>> I'm not sure I've ever seen that brand frozen. I see that the Walmart in
>> Canada carries, but can't find it at the local Walmart site here.
>
>I turns out that it is made in Niagara Falls Ontario, so probably not
>available in the US.

Could well be available in the US but under a different name, may even
be available as a store brand. Many products are marketed under
different labeling.... just like Kenmore is Whirlpool.
https://www.fortinos.ca/Beef-&-Veal-.../p/20157211_EA

On 2018-09-29 12:11 PM, wrote:
> On Fri, 28 Sep 2018 Dave Smith wrote:
>> On 2018-09-28 11:51 AM, Cheri wrote:
>>> Dave Smith wrote:
>>
>>>>> What brand was it? I'm always hesitant to buy a frozen one.
>>>>
>>>> Roman.
>>>
>>> I'm not sure I've ever seen that brand frozen. I see that the Walmart in
>>> Canada carries, but can't find it at the local Walmart site here.
>>
>> I turns out that it is made in Niagara Falls Ontario, so probably not
>> available in the US.
>
> Could well be available in the US but under a different name, may even
> be available as a store brand. Many products are marketed under
> different labeling.... just like Kenmore is Whirlpool.
> https://www.fortinos.ca/Beef-&-Veal-.../p/20157211_EA
>

I suppose so, but I tracked down the company and am familiar with the
location. It is not a very big operation.

On Sat, 29 Sep 2018 10:50:52 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> Ed Pawlowski wrote:
>> > I like olive oil and really like the robust flavored ones. But I don't
>> > like olives. Does not make sense.
>>
>> But you're not unique in that regard. I've got a friend who's that way
>> about olives.
>
>I'm the same way too. Never liked olives...jarred or from an
>olive bar. But I do like a mild EVOO on certain dishes. Just a
>few though. I rarely use it so a small bottle will last me a
>long, long time.

Then it's probably off before you're halfway through it.

On Sat, 29 Sep 2018 20:49:28 GMT, "l not -l" > wrote:

>
>On 29-Sep-2018, "Ophelia" > wrote:
>
>> "l not -l" wrote in message ...
>>
>>
>> On 28-Sep-2018, tert in seattle > wrote:
>>
>> > so what's a hotdish?
>> A casserole made with canned good, especially condensed Cream of something
>> soup.
>>
>> ==
>>
>> OH! I didn't know that. I love learning something new so thanks)
>>
>> What other things do you use for the 'hotdish'?
>>
>> I prefer to cook from scratch but I am always interested in something
>> new
>While I know what it is, I don't make it. It is a casserole variant
>specific to a region of the US. A region known for its God-awful winters,
>which is why I suspect it is historically heavily frozen and canned goods
>oriented; who wants to go shopping when it's -12F and snow up to you cheeks
>(could be either set)? According to wikipedia:
>"Typical ingredients in hotdish are potatoes or pasta, ground beef, green
>beans, and corn, with canned soup added as a binder, flavoring and sauce.
>Potatoes may be in the form of tater tots, hash browns, potato chips, or
>shoe string potatoes. The dish is usually seasoned lightly with salt and
>pepper, and it may be eaten with ketchup as a condiment. Another popular
>hotdish is the tuna hotdish, made with macaroni or egg noodles, canned tuna,
>peas, and mushroom soup. Also common is a dish known as goulash, though it
>bears no resemblance to the familiar Hungarian goulash. Minnesota goulash is
>usually made with ground beef, macaroni, canned tomatoes, and perhaps a can
>of creamed corn."
>
>Past winners of Minnesota's Hotdish competition seem to often include Tater
>Tots.

those things sound dreadful. I'm glad that I grew up a state away or
that the hotdish was born after I left

writes:
>Cindy Hamilton wrote:
>>
>> Ed Pawlowski wrote:
>> > I like olive oil and really like the robust flavored ones. But I don't
>> > like olives. Does not make sense.
>>
>> But you're not unique in that regard. I've got a friend who's that way
>> about olives.
>
>I'm the same way too. Never liked olives...jarred or from an
>olive bar. But I do like a mild EVOO on certain dishes. Just a
>few though. I rarely use it so a small bottle will last me a
>long, long time.
>
> My main uses a
> - add to homemade spaghetti sauce
> - minced garlic sauteed in EVOO then fresh spinach added to wilt
> - White broccoli pizza (no tomato anything)

I went to a cooking demo where the chef said "to me olives are a miracle"

I agree with her - I'm surprised to see how many people are meh about
olives - more for me!

writes:
>On Sat 29 Sep 2018 03:17:10p, U.S. Janet B. told us...
>
>> On Sat, 29 Sep 2018 20:49:28 GMT, "l not -l" >
>> wrote:
>>
>>>
>>>On 29-Sep-2018, "Ophelia" > wrote:
>>>
>>>> "l not -l" wrote in message
>>>> ...
>>>>
>>>>
>>>> On 28-Sep-2018, tert in seattle > wrote:
>>>>
>>>> > so what's a hotdish?
>>>> A casserole made with canned good, especially condensed Cream of
>>>> something soup.
>>>>
>>>> ==
>>>>
>>>> OH! I didn't know that. I love learning something new so
>>>> thanks)
>>>>
>>>> What other things do you use for the 'hotdish'?
>>>>
>>>> I prefer to cook from scratch but I am always interested in
>>>> something new
>>>While I know what it is, I don't make it. It is a casserole
>>>variant specific to a region of the US. A region known for its
>>>God-awful winters, which is why I suspect it is historically
>>>heavily frozen and canned goods oriented; who wants to go shopping
>>>when it's -12F and snow up to you cheeks (could be either set)?
>>>According to wikipedia: "Typical ingredients in hotdish are
>>>potatoes or pasta, ground beef, green beans, and corn, with canned
>>>soup added as a binder, flavoring and sauce. Potatoes may be in
>>>the form of tater tots, hash browns, potato chips, or shoe string
>>>potatoes. The dish is usually seasoned lightly with salt and
>>>pepper, and it may be eaten with ketchup as a condiment. Another
>>>popular hotdish is the tuna hotdish, made with macaroni or egg
>>>noodles, canned tuna, peas, and mushroom soup. Also common is a
>>>dish known as goulash, though it bears no resemblance to the
>>>familiar Hungarian goulash. Minnesota goulash is usually made with
>>>ground beef, macaroni, canned tomatoes, and perhaps a can of
>>>creamed corn."
>>>
>>>Past winners of Minnesota's Hotdish competition seem to often
>>>include Tater Tots.
>>
>> those things sound dreadful. I'm glad that I grew up a state away
>> or that the hotdish was born after I left
>>
>
>I had never heard of it until I read it here on RFC. I believe Barb
>Schaller mentioned more than once.

I bet a dollar the word "hotdish" was invented in Minnesota

On Saturday, September 29, 2018 at 12:50:05 PM UTC-10, tert in seattle wrote:
>
> I bet a dollar the word "hotdish" was invented in Minnesota

All the uncool Swedes landed in Minnesota. We all know where their cooler cousins went.

On 9/28/2018 2:23 PM, tert in seattle wrote:
> writes:
>> On Friday, September 28, 2018 at 1:42:28 PM UTC-4, graham wrote:
>>> On 2018-09-28 8:16 AM, l not -l wrote:
>>>> On 28-Sep-2018, Pamela > wrote:
>>>>
>>>>> On 05:36 28 Sep 2018, Wayne Boatwright wrote:
>>>>>
>>>>>> On Thu 27 Sep 2018 08:34:29p, Dave Smith told us...
>>>>>>
>>>>>>> On 2018-09-27 11:05 PM, Wayne Boatwright wrote:
>>>>>>>> On Thu 27 Sep 2018 02:57:37a, Cindy Hamilton told us...
>>>>>>>>
>>>>>>>>> On Wednesday, September 26, 2018 at 8:28:27 PM UTC-4, Wayne
>>>>>>>>> Boatwright wrote:
>>>>>>>>>> On Wed 26 Sep 2018 01:38:26p, jmcquown told us...
>>>>>>>>>>
>>>>>>>>>>> On 9/26/2018 2:54 PM, tert in seattle wrote:
>>>>>>>>>>>> writes:
>>>>>>>>>>>>> On Tue 25 Sep 2018 01:59:36p, Pamela told us...
>>>>>>>>>>>>>
>>>>>>>>>>>>>> On 02:16 25 Sep 2018, jay wrote:
>>>>>>>>>>>>>>
>>>>>>>>>>>>>>> On 9/24/18 5:34 PM, rosie wrote:
>>>>>>>>>>>>>>>> Yesterday, i spent most of the day making two large pans
>>>>>>>>>>>>>>>> of lasagna, one for us, and one for the really nice
>>>>>>>>>>>>>>>> people at PHYSICAL THERAPY. It was delicious, they loved
>>>>>>>>>>>>>>>> it and so did we !
>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>> Rosie
>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>> I love love love lasagna! I even had a crawfish lasagna
>>>>>>>>>>>>>>> once in New Orleans that was super delicious! Nice that
>>>>>>>>>>>>>>> you take care of your PT folks!
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>> jay
>>>>>>>>>>>>>>
>>>>>>>>>>>>>> I love lasagna as much as the next woman and perhaps more
>>>>>>>>>>>>>> but I draw the line at having one with crayfish.
>>>>>>>>>>>>>>
>>>>>>>>>>>>>
>>>>>>>>>>>>> I've had lasagne in a restaurant that was made with lobster
>>>>>>>>>>>>> and had a bechamel sauce. It was quite good. No tomato
>>>>>>>>>>>>> products inolved.
>>>>>>>>>>>>
>>>>>>>>>>>>
>>>>>>>>>>>> hmm... when does it cross the line from lasagna to
>>>>>>>>>>>> casserole?
>>>>>>>>>>>>
>>>>>>>>>>> Lasagna *is* a casserole.
>>>>>>>>>>>
>>>>>>>>>>> Jill
>>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>> I suppose by broad definition.
>>>>>>>>>
>>>>>>>>> What's your narrow definition?
>>>>>>>>>
>>>>>>>>> Cindy Hamilton
>>>>>>>>
>>>>>>>> I believe I said this before, but perhaps not is so many words.
>>>>>>>> Lasagna is a visibly structured pasta dish.
>>>>>>>>
>>>>>>>> From Wiki... Lasagne is a type of wide, flat pasta, possibly
>>>>>>>> one of
>>>>>>>> the oldest types of pasta. Lasagne, or the singular lasagna,
>>>>>>>> commonly refers to a culinary dish made with stacked layers of
>>>>>>>> pasta alternated with sauces and ingredients such as meats,
>>>>>>>> vegetables and cheese, and sometimes topped with melted grated
>>>>>>>> cheese.
>>>>>>>>
>>>>>>>> By contrast, a casserole is a combination of a few or many
>>>>>>>> ingredients generally dumped and mixed together, possibly in
>>>>>>>> layers or not.
>>>>>>>>
>>>>>>>
>>>>>>> What contrast? Lasagna fits the description of a casserole. If
>>>>>>> you look at the Wikipedia article on casserole and follow the
>>>>>>> link "list of casserole dishes" it includes lasagna.
>>>>>>>
>>>>>
>>>>> I think you're right because the other responses are using a poor
>>>>> description as if it were an authoritative definition.
>>>>>
>>>>> Lasgana tends to a firm construction like a layered pie, whereas a
>>>>> casserole tends to a sloppy consistency like a stew.
>>>>>
>>>>> Occassionally they may overlap but, in my book, that's only when
>>>>> someone made a bad lasgana and someone else a partly dried
>>>>> casserole.
>>>>>
>>>>> IMHO
>>>> I think your characterization of "sloppy consistency" is mistaken; I can
>>>> think of few, if any that are intended to be stew-like. Casseroles, such
>>>> as green bean, scalloped potatoes, baked ziti, mac and cheese, tuna noodle
>>>> casserole, tetrazzini and similar, IME, are only sloppy due to mistakes in
>>>> preparation, not intent. Perhaps I've not been exposed to a wide enough
>>>> world of casseroles; but, I can't recall ever having one that was,
>>>> intentionally, stew-like. I have had stew served in a casserole dish; but,
>>>> does that make it a casserole? Is chicken and dumplings a casserole?
>>>>
>>> I don't know what all the fuss is about. A casserole is the vessel in
>>> which food is cooked. What you dump in it doesn't matter!
>>
>> It has come to mean both. Good thing language changes, or we'd
>> still be grunting and pointing.
>>
>> Cindy Hamilton
>
>
> so what's a hotdish?
>
Something characterized in Minnesota.

Jill

On 9/28/2018 6:34 PM, l not -l wrote:
> On 28-Sep-2018, tert in seattle > wrote:
>
>> so what's a hotdish?
> A casserole made with canned good, especially condensed Cream of something
> soup.
>
I associate "hotdish" with Minnesota or Wisconsin. Personally I don't
believe I've ever made a casserole using canned creamed soup.

Jill

On Sat, 29 Sep 2018 20:22:38 -0400, jmcquown >
wrote:

>On 9/28/2018 6:34 PM, l not -l wrote:
>> On 28-Sep-2018, tert in seattle > wrote:
>>
>>> so what's a hotdish?
>> A casserole made with canned good, especially condensed Cream of something
>> soup.
>>
>I associate "hotdish" with Minnesota or Wisconsin. Personally I don't
>believe I've ever made a casserole using canned creamed soup.
>
>Jill

the hotdish we are discussing is not something I ever heard of in
Wisconsin. When we referred to a hot dish, we meant there was a
preparation of food that was heated. Could be all vegetables, or mac
and cheese, stew, chili mac, anything that was probably heated in a
casserole type dish. At least that is how it was around me. I needed
Barb Schaller to explain to me what hotdish was. -- that and 'dead
spread.' It always seemed to me that Minnesota, the Dakotas, Nebraska
were similar in culture.
Janet US

On 9/29/2018 9:47 PM, U.S. Janet B. wrote:
> On Sat, 29 Sep 2018 20:22:38 -0400, jmcquown >
> wrote:
>
>> On 9/28/2018 6:34 PM, l not -l wrote:
>>> On 28-Sep-2018, tert in seattle > wrote:
>>>
>>>> so what's a hotdish?
>>> A casserole made with canned good, especially condensed Cream of something
>>> soup.
>>>
>> I associate "hotdish" with Minnesota or Wisconsin. Personally I don't
>> believe I've ever made a casserole using canned creamed soup.
>>
>> Jill
>
> the hotdish we are discussing is not something I ever heard of in
> Wisconsin. When we referred to a hot dish, we meant there was a
> preparation of food that was heated. Could be all vegetables, or mac
> and cheese, stew, chili mac, anything that was probably heated in a
> casserole type dish. At least that is how it was around me. I needed
> Barb Schaller to explain to me what hotdish was. -- that and 'dead
> spread.' It always seemed to me that Minnesota, the Dakotas, Nebraska
> were similar in culture.
> Janet US
>
I think so, too. I didn't grow up eating what was called a "hot dish"
using canned soup whatever.

Jill

On Sun, 30 Sep 2018 02:24:20 -0000 (UTC), Wayne Boatwright
> wrote:

>On Sat 29 Sep 2018 05:22:38p, jmcquown told us...
>
>> On 9/28/2018 6:34 PM, l not -l wrote:
>>> On 28-Sep-2018, tert in seattle > wrote:
>>>
>>>> so what's a hotdish?
>>> A casserole made with canned good, especially condensed Cream of
>>> something soup.
>>>
>> I associate "hotdish" with Minnesota or Wisconsin. Personally I
>> don't believe I've ever made a casserole using canned creamed
>> soup.
>>
>> Jill
>>
>
>I have used canned cream of mushroom soup on occsion.

sure, why not?

"U.S. Janet B." > wrote in message
...
> On Sat, 29 Sep 2018 20:22:38 -0400, jmcquown >
> wrote:
>
>>On 9/28/2018 6:34 PM, l not -l wrote:
>>> On 28-Sep-2018, tert in seattle > wrote:
>>>
>>>> so what's a hotdish?
>>> A casserole made with canned good, especially condensed Cream of
>>> something
>>> soup.
>>>
>>I associate "hotdish" with Minnesota or Wisconsin. Personally I don't
>>believe I've ever made a casserole using canned creamed soup.
>>
>>Jill
>
> the hotdish we are discussing is not something I ever heard of in
> Wisconsin. When we referred to a hot dish, we meant there was a
> preparation of food that was heated. Could be all vegetables, or mac
> and cheese, stew, chili mac, anything that was probably heated in a
> casserole type dish. At least that is how it was around me. I needed
> Barb Schaller to explain to me what hotdish was. -- that and 'dead
> spread.' It always seemed to me that Minnesota, the Dakotas, Nebraska
> were similar in culture.
> Janet US


Same here with the hot dish, when someone requested you to bring a hot dish
to the potluck or something, it meant something heated.

Cheri

"l not -l" wrote in message news

> I usually make a large one and cut it up into portions. It freezes ok so
> it
> is always on hand if his nibs fancies some <g>

I would do the same if I weren't the only one eating it; but, most of a
large one would languish in the freezer too long. I occasionally make a
full-size one for our family Sunday dinner; but, my grown children have
different preferences in lasagna, so I make one end with one set of
ingredients, the other end a different set. For example, half sausage,
green pepper and onion; the other end, roasted yellow squash, zucchini,
onion, no peppers. Then I end up with leftovers from both ends; some of
which get lost after migrating to the far-reaches of the freezer. 8-(

===


LOL your family are very lucky you cater to them so well) Do you get to
eat all the leftovers .... you lucky boy ;p

"l not -l" wrote in message news

On 29-Sep-2018, "Ophelia" > wrote:

> "l not -l" wrote in message ...
>
>
> On 28-Sep-2018, tert in seattle > wrote:
>
> > so what's a hotdish?
> A casserole made with canned good, especially condensed Cream of something
> soup.
>
> ==
>
> OH! I didn't know that. I love learning something new so thanks)
>
> What other things do you use for the 'hotdish'?
>
> I prefer to cook from scratch but I am always interested in something
> new
While I know what it is, I don't make it. It is a casserole variant
specific to a region of the US. A region known for its God-awful winters,
which is why I suspect it is historically heavily frozen and canned goods
oriented; who wants to go shopping when it's -12F and snow up to you cheeks
(could be either set)? According to wikipedia:
"Typical ingredients in hotdish are potatoes or pasta, ground beef, green
beans, and corn, with canned soup added as a binder, flavoring and sauce.
Potatoes may be in the form of tater tots, hash browns, potato chips, or
shoe string potatoes. The dish is usually seasoned lightly with salt and
pepper, and it may be eaten with ketchup as a condiment. Another popular
hotdish is the tuna hotdish, made with macaroni or egg noodles, canned tuna,
peas, and mushroom soup. Also common is a dish known as goulash, though it
bears no resemblance to the familiar Hungarian goulash. Minnesota goulash is
usually made with ground beef, macaroni, canned tomatoes, and perhaps a can
of creamed corn."

Past winners of Minnesota's Hotdish competition seem to often include Tater
Tots.

=====

Thanks very much I doubt I would ever make one, but it is good to know
what it is when it gets mentioned) I actually don't know what tater tots
and shoe string potatoes are, but I am guessing they are something ready
made?

"jmcquown" wrote in message ...

On 9/28/2018 6:34 PM, l not -l wrote:
> On 28-Sep-2018, tert in seattle > wrote:
>
>> so what's a hotdish?
> A casserole made with canned good, especially condensed Cream of something
> soup.
>
I associate "hotdish" with Minnesota or Wisconsin. Personally I don't
believe I've ever made a casserole using canned creamed soup.

Jill

==

Nor have I, but I do see some recipes calling for that! The idea has never
attracted me.

On Sat, 29 Sep 2018 23:29:37 -0700, "Cheri" >
wrote:

>"U.S. Janet B." > wrote in message
.. .
>> On Sat, 29 Sep 2018 20:22:38 -0400, jmcquown >
>> wrote:
>>
>>>On 9/28/2018 6:34 PM, l not -l wrote:
>>>> On 28-Sep-2018, tert in seattle > wrote:
>>>>
>>>>> so what's a hotdish?
>>>> A casserole made with canned good, especially condensed Cream of
>>>> something
>>>> soup.
>>>>
>>>I associate "hotdish" with Minnesota or Wisconsin. Personally I don't
>>>believe I've ever made a casserole using canned creamed soup.
>>>
>>>Jill
>>
>> the hotdish we are discussing is not something I ever heard of in
>> Wisconsin. When we referred to a hot dish, we meant there was a
>> preparation of food that was heated. Could be all vegetables, or mac
>> and cheese, stew, chili mac, anything that was probably heated in a
>> casserole type dish. At least that is how it was around me. I needed
>> Barb Schaller to explain to me what hotdish was. -- that and 'dead
>> spread.' It always seemed to me that Minnesota, the Dakotas, Nebraska
>> were similar in culture.
>> Janet US
>
>
>Same here with the hot dish, when someone requested you to bring a hot dish
>to the potluck or something, it meant something heated.
>
>Cheri

exactly. That is the description I should have given

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


On 30-Sep-2018, "Ophelia" > wrote:

> Thanks very much I doubt I would ever make one, but it is good to know
> what it is when it gets mentioned) I actually don't know what tater
> tots
> and shoe string potatoes are, but I am guessing they are something ready
> made?
Shewstring fries are just small French fries; maybe 1/8-3/16 inch sides
(about the width of a flat shoestring), 2-3 inches long. Tater tots, hmmm,
lets call them grated potatoes, smushed toghether with some binder into
little barrel shaped nuggets; maybe 1 inch long, 5/8 inch diameter (see
photo link)

https://media2.s-nbcnews.com/j/newsc...line-large.jpg
or, if long link is broken
https://tinyurl.com/ybg744kd

==

Ooooh they look nice) Do they taste nice?? Thanks very much, I don't
think I would like the shoestring fries but the other look good)

On Sun, 30 Sep 2018 21:47:21 -0500, Sqwertz >
wrote:

>> On 12:18 28 Sep 2018, Brice wrote:
>>
>>> Here's the take away about olives:
>>>
>>> There are 2 processes, artisanal and industrial. Artisanal uses
>>> water and salt and takes 6-8 months. Industrial uses caustic soda
>>> and takes 6-8 hours.
>>>
>>> This is rfc, so we're probably talking industrial supermarket
>>> olives. There are 3 types:
>>>
>>> 1. Wrinkled black: these are the best industrial olives. They're
>>> black and wrinkled because they're ripe.
>>> 2. Smooth green olives: these are green and smooth because they're
>>> unripe, but that's ok.
>>> 3. Smooth black olives: don't get these. They're really green,
>>> unripe olives that have been made black using a chemical process.
>>> A naturally black, ripe olive's always wrinkled.
>
>Bruce once again proves how much ignorant he is is about not only
>meat, but vegetables, too.

I reproduced what I saw professional olive growers say on TV.

But of course Sqwertz knows better. Just like he knows that there
never existed a Commodore 16 computer. Sqwertz knows so much, he's
just awesome!

On Fri, 28 Sep 2018 16:10:21 +0300, Opinicus wrote:

> I live in an olive-growing region of an olive-growing country and I
> can say from personal experience that ripe olives on the tree are not
> wrinkled. I know the olives are ripe because I've picked them off the
> tree and eaten them myself. (Nothing to write home about, by the way;
> they're bland to the point of "blah".)

You just lied. All olives picked right off the tree, green or black
(or rather, brown), are inedible by humans because they have TOO
MUCH flavor. Unless, of course, you live in the Boverse.

-sw

On Sun, 30 Sep 2018 21:53:28 -0500, Sqwertz >
wrote:

>On Fri, 28 Sep 2018 16:10:21 +0300, Opinicus wrote:
>
>> I live in an olive-growing region of an olive-growing country and I
>> can say from personal experience that ripe olives on the tree are not
>> wrinkled. I know the olives are ripe because I've picked them off the
>> tree and eaten them myself. (Nothing to write home about, by the way;
>> they're bland to the point of "blah".)
>
>You just lied. All olives picked right off the tree, green or black
>(or rather, brown), are inedible by humans because they have TOO
>MUCH flavor. Unless, of course, you live in the Boverse.

Yes, that's what the professionals said. Straight of the tree, they're
too bitter to eat. Which is why they need to be treated first. But who
knows if Opinicus had a type of olive that doesn't have that
bitterness. A bit quick to say that he's lying.

On Fri, 28 Sep 2018 21:18:21 +1000, Brice >
wrote:

>Here's the take away about olives:
>
>There are 2 processes, artisanal and industrial. Artisanal uses water
>and salt and takes 6-8 months. Industrial uses caustic soda and takes
>6-8 hours.
>
>This is rfc, so we're probably talking industrial supermarket olives.
>There are 3 types:
>
>1. Wrinkled black: these are the best industrial olives. They're black
>and wrinkled because they're ripe.
>2. Smooth green olives: these are green and smooth because they're
>unripe, but that's ok.
>3. Smooth black olives: don't get these. They're really green, unripe
>olives that have been made black using a chemical process. A naturally
>black, ripe olive's always wrinkled.

I do a large batch of olives every year. Mine are at their best at
about 10 to 12 months.

Use a large food grade bucket with a lid. Wash olives and remove any
stems and leaves.

Make a brine that is salty enough to float a raw egg. Cover olives.
Change the brine every day for 12 days. Thirteenth day, make the same
brine and then put the container of olives away in the bottom of your
pantry for 10 months. I usually change the brine every couple of
months.

When ready to use I pull out only enough for a few days, mix with some
oilve oil, garlic, lemon zest and maybe a bit of thyme.

I do start eating them at about six months, but they are definitely
less bitter if left longer.

JB

On Sun, 30 Sep 2018 21:53:28 -0500, Sqwertz >
wrote:

> > I live in an olive-growing region of an olive-growing country and I
> > can say from personal experience that ripe olives on the tree are not
> > wrinkled. I know the olives are ripe because I've picked them off the
> > tree and eaten them myself. (Nothing to write home about, by the way;
> > they're bland to the point of "blah".)

> You just lied. All olives picked right off the tree, green or black
> (or rather, brown), are inedible by humans because they have TOO
> MUCH flavor. Unless, of course, you live in the Boverse.
Please go outside and count how many olive trees there are in your
immediate vicinity and report back. I did so myself this morning.
There are too many to count but here's a picture of one of them:
https://www.dropbox.com/s/7as14g6x1e...2008.20.22.jpg
https://goo.gl/z12kDU

I haven't altered the image in any way except to reduce the dimensions
to 1920*1080. All of the original time, date, and location info is
intact.

I once ate ripe olives (three exactly) directly off a tree to see what
they tasted like. My impression of the flavor at the time was "blah".
("Bland" was a poor choice of word perhaps but they do not have "too
much" flavor.) That said, however much I may like bitter, I wouldn't
want to have to make a meal of olives right off a tree.

BTW: Nobody needs to lie to impress you, Sqwertz--or apparently to
push your buttons either.

Have a day.
--
Bob
St Francis would have done better to preach to the cats

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


On 30-Sep-2018, "Ophelia" > wrote:

> On 30-Sep-2018, "Ophelia" > wrote:
>
> > Thanks very much I doubt I would ever make one, but it is good to
> > know
> > what it is when it gets mentioned) I actually don't know what tater
> > tots
> > and shoe string potatoes are, but I am guessing they are something ready
> > made?
> Shewstring fries are just small French fries; maybe 1/8-3/16 inch sides
> (about the width of a flat shoestring), 2-3 inches long. Tater tots,
> hmmm,
> lets call them grated potatoes, smushed toghether with some binder into
> little barrel shaped nuggets; maybe 1 inch long, 5/8 inch diameter (see
> photo link)
>
> https://media2.s-nbcnews.com/j/newsc...line-large.jpg
> or, if long link is broken
> https://tinyurl.com/ybg744kd
>
> ==
>
> Ooooh they look nice) Do they taste nice?? Thanks very much, I don't
> think I would like the shoestring fries but the other look good)
I like them, my son loves them. Fried or oven fried are the way I've had
them and most brands (frozen) are tasty. They are a bit like a good, thick
patty of hash browns (shreds), lots of crispy on the outside, tender inside.

===

Ok I don't think we have them, or at least if we have, I haven't seen
them. TBH I don't really look at ready made stuff, so maybe I should

"U.S. Janet B." wrote:
>
> Wayne Boatwright wrote:

> >I have used canned cream of mushroom soup on occsion.
>
> sure, why not?

Old comfort food from my childhood. Mom did this.
Pan sear 4 pork chops in a little oil, add in one or two cans of
cream of mushroom soup, place lid on pan then turn down heat to
simmer until chops are cooked.

The two flavors cooked and combined are fantastic. My favorite
pork chop recipe. The pork-enhanced soup is a delicious gravy for
the chops, mashed potatoes and green beans. Just add rolls and
butter.

"Gary" wrote in message ...

"U.S. Janet B." wrote:
>
> Wayne Boatwright wrote:

> >I have used canned cream of mushroom soup on occsion.
>
> sure, why not?

Old comfort food from my childhood. Mom did this.
Pan sear 4 pork chops in a little oil, add in one or two cans of
cream of mushroom soup, place lid on pan then turn down heat to
simmer until chops are cooked.

The two flavors cooked and combined are fantastic. My favorite
pork chop recipe. The pork-enhanced soup is a delicious gravy for
the chops, mashed potatoes and green beans. Just add rolls and
butter.

==

Not something I have ever tried You almost make me think I ought to give
it a try))

On Mon, 01 Oct 2018 14:40:54 -0400, Gary > wrote:

>"U.S. Janet B." wrote:
>>
>> Wayne Boatwright wrote:
>
>> >I have used canned cream of mushroom soup on occsion.
>>
>> sure, why not?
>
>Old comfort food from my childhood. Mom did this.
>Pan sear 4 pork chops in a little oil, add in one or two cans of
>cream of mushroom soup, place lid on pan then turn down heat to
>simmer until chops are cooked.
>
>The two flavors cooked and combined are fantastic. My favorite
>pork chop recipe. The pork-enhanced soup is a delicious gravy for
>the chops, mashed potatoes and green beans. Just add rolls and
>butter.

that sounds really good, particularly right now as we head into
winter. Mashed potatoes and winter squash or green beans.
Noted for future application. thx

On Monday, October 1, 2018 at 3:28:00 PM UTC-4, Ophelia wrote:
> "Gary" wrote in message ...
>
> "U.S. Janet B." wrote:
> >
> > Wayne Boatwright wrote:
>
> > >I have used canned cream of mushroom soup on occsion.
> >
> > sure, why not?
>
> Old comfort food from my childhood. Mom did this.
> Pan sear 4 pork chops in a little oil, add in one or two cans of
> cream of mushroom soup, place lid on pan then turn down heat to
> simmer until chops are cooked.
>
> The two flavors cooked and combined are fantastic. My favorite
> pork chop recipe. The pork-enhanced soup is a delicious gravy for
> the chops, mashed potatoes and green beans. Just add rolls and
> butter.
>
> ==
>
> Not something I have ever tried You almost make me think I ought to give
> it a try))

I would advise against it. Make a thick, mushroom-y bechamel or veloute
instead.

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Monday, October 1, 2018 at 3:28:00 PM UTC-4, Ophelia wrote:
> "Gary" wrote in message ...
>
> "U.S. Janet B." wrote:
> >
> > Wayne Boatwright wrote:
>
> > >I have used canned cream of mushroom soup on occsion.
> >
> > sure, why not?
>
> Old comfort food from my childhood. Mom did this.
> Pan sear 4 pork chops in a little oil, add in one or two cans of
> cream of mushroom soup, place lid on pan then turn down heat to
> simmer until chops are cooked.
>
> The two flavors cooked and combined are fantastic. My favorite
> pork chop recipe. The pork-enhanced soup is a delicious gravy for
> the chops, mashed potatoes and green beans. Just add rolls and
> butter.
>
> ==
>
> Not something I have ever tried You almost make me think I ought to give
> it a try))

I would advise against it. Make a thick, mushroom-y bechamel or veloute
instead.

Cindy Hamilton

==

That is what I would normally do! Point taken, many thanks!

"Ophelia" > wrote in message
...
>
>
> "Cindy Hamilton" wrote in message
> ...
>
> On Monday, October 1, 2018 at 3:28:00 PM UTC-4, Ophelia wrote:
>> "Gary" wrote in message ...
>>
>> "U.S. Janet B." wrote:
>> >
>> > Wayne Boatwright wrote:
>>
>> > >I have used canned cream of mushroom soup on occsion.
>> >
>> > sure, why not?
>>
>> Old comfort food from my childhood. Mom did this.
>> Pan sear 4 pork chops in a little oil, add in one or two cans of
>> cream of mushroom soup, place lid on pan then turn down heat to
>> simmer until chops are cooked.
>>
>> The two flavors cooked and combined are fantastic. My favorite
>> pork chop recipe. The pork-enhanced soup is a delicious gravy for
>> the chops, mashed potatoes and green beans. Just add rolls and
>> butter.
>>
>> ==
>>
>> Not something I have ever tried You almost make me think I ought to
>> give
>> it a try))
>
> I would advise against it. Make a thick, mushroom-y bechamel or veloute
> instead.
>
> Cindy Hamilton
>
> ==
>
> That is what I would normally do! Point taken, many thanks!

It's very good the way Gary explains it too. As he said "comfort food from
his chidhood" sometimes that's what one needs.

Cheri

On Mon, 01 Oct 2018 12:31:26 +0300, Opinicus wrote:

> On Sun, 30 Sep 2018 21:53:28 -0500, Sqwertz >
> wrote:
>
>>> I live in an olive-growing region of an olive-growing country and I
>>> can say from personal experience that ripe olives on the tree are not
>>> wrinkled. I know the olives are ripe because I've picked them off the
>>> tree and eaten them myself. (Nothing to write home about, by the way;
>>> they're bland to the point of "blah".)
>
>> You just lied. All olives picked right off the tree, green or black
>> (or rather, brown), are inedible by humans because they have TOO
>> MUCH flavor. Unless, of course, you live in the Boverse.
> Please go outside and count how many olive trees there are in your
> immediate vicinity and report back. I did so myself this morning.
> There are too many to count but here's a picture of one of them:
> https://www.dropbox.com/s/7as14g6x1e...2008.20.22.jpg
> https://goo.gl/z12kDU
>
> I haven't altered the image in any way except to reduce the dimensions
> to 1920*1080. All of the original time, date, and location info is
> intact.
>
> I once ate ripe olives (three exactly) directly off a tree to see what
> they tasted like. My impression of the flavor at the time was "blah".
> ("Bland" was a poor choice of word perhaps but they do not have "too
> much" flavor.) That said, however much I may like bitter, I wouldn't
> want to have to make a meal of olives right off a tree.
>
> BTW: Nobody needs to lie to impress you, Sqwertz--or apparently to
> push your buttons either.

I used to live in California where there were plenty of olive trees
in orchards and they were also popular landscaping trees (even
though they made a mess). Yes, I've tried them several times fresh
off the tree in several stages of ripeness.

Regardless of how many YOU can see: OLIVES RIGHT OFF THE TREE ARE
INEDIBLE! This is a fact. And there's a thousand sites/references
on the Internet that say the same thing. Your description was bland
& blah - There's no mistaking those words. That's not to be
mistaken for "absolutely horrible" - is what they are. You wouldn't
get past one, let alone three of them.

-sw

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
>
>
> "Cindy Hamilton" wrote in message
> ...
>
> On Monday, October 1, 2018 at 3:28:00 PM UTC-4, Ophelia wrote:
>> "Gary" wrote in message ...
>>
>> "U.S. Janet B." wrote:
>> >
>> > Wayne Boatwright wrote:
>>
>> > >I have used canned cream of mushroom soup on occsion.
>> >
>> > sure, why not?
>>
>> Old comfort food from my childhood. Mom did this.
>> Pan sear 4 pork chops in a little oil, add in one or two cans of
>> cream of mushroom soup, place lid on pan then turn down heat to
>> simmer until chops are cooked.
>>
>> The two flavors cooked and combined are fantastic. My favorite
>> pork chop recipe. The pork-enhanced soup is a delicious gravy for
>> the chops, mashed potatoes and green beans. Just add rolls and
>> butter.
>>
>> ==
>>
>> Not something I have ever tried You almost make me think I ought to
>> give
>> it a try))
>
> I would advise against it. Make a thick, mushroom-y bechamel or veloute
> instead.
>
> Cindy Hamilton
>
> ==
>
> That is what I would normally do! Point taken, many thanks!

It's very good the way Gary explains it too. As he said "comfort food from
his chidhood" sometimes that's what one needs.

Cheri
==

Ahh! Have you tried it? Did you like it?

On Monday, October 1, 2018 at 7:09:48 PM UTC-4, Cheri wrote:
> "Ophelia" > wrote in message
> ...
> >
> >
> > "Cindy Hamilton" wrote in message
> > ...
> >
> > On Monday, October 1, 2018 at 3:28:00 PM UTC-4, Ophelia wrote:
> >> "Gary" wrote in message ...
> >>
> >> "U.S. Janet B." wrote:
> >> >
> >> > Wayne Boatwright wrote:
> >>
> >> > >I have used canned cream of mushroom soup on occsion.
> >> >
> >> > sure, why not?
> >>
> >> Old comfort food from my childhood. Mom did this.
> >> Pan sear 4 pork chops in a little oil, add in one or two cans of
> >> cream of mushroom soup, place lid on pan then turn down heat to
> >> simmer until chops are cooked.
> >>
> >> The two flavors cooked and combined are fantastic. My favorite
> >> pork chop recipe. The pork-enhanced soup is a delicious gravy for
> >> the chops, mashed potatoes and green beans. Just add rolls and
> >> butter.
> >>
> >> ==
> >>
> >> Not something I have ever tried You almost make me think I ought to
> >> give
> >> it a try))
> >
> > I would advise against it. Make a thick, mushroom-y bechamel or veloute
> > instead.
> >
> > Cindy Hamilton
> >
> > ==
> >
> > That is what I would normally do! Point taken, many thanks!
>
> It's very good the way Gary explains it too. As he said "comfort food from
> his chidhood" sometimes that's what one needs.
>
> Cheri

Gary got me to thinking about childhood favorites. I mostly don't cook
anything I ate when I was a child, or I cook it so differently it's barely
the same dish.

Cindy Hamilton

Cindy Hamilton wrote:
>
> On Monday, October 1, 2018 at 7:09:48 PM UTC-4, Cheri wrote:
> > "Ophelia" > wrote in message
> > ...
> > >
> > >
> > > "Cindy Hamilton" wrote in message
> > > ...
> > >
> > > On Monday, October 1, 2018 at 3:28:00 PM UTC-4, Ophelia wrote:
> > >> "Gary" wrote in message ...
> > >>
> > >> "U.S. Janet B." wrote:
> > >> >
> > >> > Wayne Boatwright wrote:
> > >>
> > >> > >I have used canned cream of mushroom soup on occsion.
> > >> >
> > >> > sure, why not?
> > >>
> > >> Old comfort food from my childhood. Mom did this.
> > >> Pan sear 4 pork chops in a little oil, add in one or two cans of
> > >> cream of mushroom soup, place lid on pan then turn down heat to
> > >> simmer until chops are cooked.
> > >>
> > >> The two flavors cooked and combined are fantastic. My favorite
> > >> pork chop recipe. The pork-enhanced soup is a delicious gravy for
> > >> the chops, mashed potatoes and green beans. Just add rolls and
> > >> butter.
> > >>
> > >> ==
> > >>
> > >> Not something I have ever tried You almost make me think I ought to
> > >> give
> > >> it a try))
> > >
> > > I would advise against it. Make a thick, mushroom-y bechamel or veloute
> > > instead.
> > >
> > > Cindy Hamilton
> > >
> > > ==
> > >
> > > That is what I would normally do! Point taken, many thanks!
> >
> > It's very good the way Gary explains it too. As he said "comfort food from
> > his chidhood" sometimes that's what one needs.
> >
> > Cheri
>
> Gary got me to thinking about childhood favorites. I mostly don't cook
> anything I ate when I was a child, or I cook it so differently it's barely
> the same dish.

Very true at times but "don't throw out the baby with the
bathwater." Some of those old 50's and 60's recipes were very
popular then and still to this day.

On Tuesday, October 2, 2018 at 12:31:54 PM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > On Monday, October 1, 2018 at 7:09:48 PM UTC-4, Cheri wrote:
> > > "Ophelia" > wrote in message
> > > ...
> > > >
> > > >
> > > > "Cindy Hamilton" wrote in message
> > > > ...
> > > >
> > > > On Monday, October 1, 2018 at 3:28:00 PM UTC-4, Ophelia wrote:
> > > >> "Gary" wrote in message ...
> > > >>
> > > >> "U.S. Janet B." wrote:
> > > >> >
> > > >> > Wayne Boatwright wrote:
> > > >>
> > > >> > >I have used canned cream of mushroom soup on occsion.
> > > >> >
> > > >> > sure, why not?
> > > >>
> > > >> Old comfort food from my childhood. Mom did this.
> > > >> Pan sear 4 pork chops in a little oil, add in one or two cans of
> > > >> cream of mushroom soup, place lid on pan then turn down heat to
> > > >> simmer until chops are cooked.
> > > >>
> > > >> The two flavors cooked and combined are fantastic. My favorite
> > > >> pork chop recipe. The pork-enhanced soup is a delicious gravy for
> > > >> the chops, mashed potatoes and green beans. Just add rolls and
> > > >> butter.
> > > >>
> > > >> ==
> > > >>
> > > >> Not something I have ever tried You almost make me think I ought to
> > > >> give
> > > >> it a try))
> > > >
> > > > I would advise against it. Make a thick, mushroom-y bechamel or veloute
> > > > instead.
> > > >
> > > > Cindy Hamilton
> > > >
> > > > ==
> > > >
> > > > That is what I would normally do! Point taken, many thanks!
> > >
> > > It's very good the way Gary explains it too. As he said "comfort food from
> > > his chidhood" sometimes that's what one needs.
> > >
> > > Cheri
> >
> > Gary got me to thinking about childhood favorites. I mostly don't cook
> > anything I ate when I was a child, or I cook it so differently it's barely
> > the same dish.
>
> Very true at times but "don't throw out the baby with the
> bathwater." Some of those old 50's and 60's recipes were very
> popular then and still to this day.

Popular, sure. Lots of things are popular that don't taste good to me.

Reminds me that my husband wants me to get a couple cans of Campbell's
tomato soup when I shop this week. Hope I can remember long enough to
put it on the shopping list.

Cindy Hamilton