jes fixed up my half-a-batch o' beet greens. Used this recipe:

https://www.youtube.com/watch?v=A-gKSLLC2e0

They were quite good!

I added a couple sprinkles of some off-the-shelf (OTS) balsamic vinegar.
I still have half the amount, as the greens on the two bunches were
HUGE (first time I ever got tired of cleaning "greens").

I may hafta buy more canning jars.

nb

On Monday, October 8, 2018 at 5:55:50 PM UTC-5, notbob wrote:
>
> jes fixed up my half-a-batch o' beet greens. Used this recipe:
>
> https://www.youtube.com/watch?v=A-gKSLLC2e0
>
> They were quite good!
>
> nb
>
Give me a hint of their taste, if you can.

On Mon, 8 Oct 2018 16:55:43 -0600, notbob wrote:

> jes fixed up my half-a-batch o' beet greens. Used this recipe:
>
> https://www.youtube.com/watch?v=A-gKSLLC2e0
>
> They were quite good!
>
> I added a couple sprinkles of some off-the-shelf (OTS) balsamic vinegar.
> I still have half the amount, as the greens on the two bunches were
> HUGE (first time I ever got tired of cleaning "greens").
>
> I may hafta buy more canning jars.

I may be in the minority here, but I sure ain't gonna watch 3.5
minute "recipe" when I could just look at a written recipe for 10
seconds (and still have plenty of time leftover to write this post).

-sw

On 10/8/2018 6:46 PM, wrote:

> Give me a hint of their taste, if you can.

They do NOT taste like Kale, if that's what you mean. I don't like kale.

But, I LOVE greens! I cooked mine in a pat of browned sweet butter, 4
med garlic cloves, loosely chopped, cooked on med heat in an enameled
skillet. I added a light sprinkle of salt. Very tasty

They tasted kinda sweet, like collard greens or chard, not as "peppery"
as mustard greens, I'd go so far as to call 'em my favorite.

nb

On Tuesday, October 9, 2018 at 9:38:51 PM UTC-5, notbob wrote:
>
> On 10/8/2018 6:46 PM, wrote:
>
> > Give me a hint of their taste, if you can.
>
> They do NOT taste like Kale, if that's what you mean. I don't like kale.
>
> But, I LOVE greens! I cooked mine in a pat of browned sweet butter, 4
> med garlic cloves, loosely chopped, cooked on med heat in an enameled
> skillet. I added a light sprinkle of salt. Very tasty
>
> They tasted kinda sweet, like collard greens or chard, not as "peppery"
> as mustard greens, I'd go so far as to call 'em my favorite.
>
> nb
>
Ok, thanks! But garlic pretty much makes everything tasty. :-)

On 10/9/2018 9:12 PM, wrote:

> Ok, thanks! But garlic pretty much makes everything tasty. :-)

True dat!

Due to the redness of the stems of the greens, the garlic turns pink.
It's a great indicator of "doneness".

Pink garlic ina bed o' wilted greens. Who'da thunk it. Tastes great,
though.

nb

I think mustard greens are very mild flavored.

wrote:
>
> I think mustard greens are very mild flavored.

Many of the "greens" are just crap leaves that slaves ate. They
got plantation leftovers and learned how to make all the scraps
work for meals. Some good "soul food" aka slave food though, I'll
admit.

I wonder if home gardeners actually plant mustard though. They
must have the faith of a mustard seed if they waste garden space
for that crap.

I'm kidding for you that don't understand "dry humor"

PS - Speaking of worthless leaves...KALE. Since the recent
discussion about kale, I actually bought a bunch and am going to
cook them today. No recipe this time, I'm going to use them in a
soup. That should work. I only bought some because I learned they
are a "super food" as far as nutrition goes. Hey, I'm willing to
try and learn something new.

On 10/11/2018 9:49 AM, Gary wrote:
>
> PS - Speaking of worthless leaves...KALE. Since the recent
> discussion about kale, I actually bought a bunch and am going to
> cook them today. No recipe this time, I'm going to use them in a
> soup. That should work. I only bought some because I learned they
> are a "super food" as far as nutrition goes. Hey, I'm willing to
> try and learn something new.
>
Be sure to trim the leaves away from the tough stems and discard them.
They're useless compost. Finely chop the kale leaves before you add it
to the soup. Kale tends to be pretty tough.

I used to buy kale for my lovebird. She loved it. Me, not so much.

Jill

"Gary" wrote in message ...



PS - Speaking of worthless leaves...KALE. Since the recent
discussion about kale, I actually bought a bunch and am going to
cook them today. No recipe this time, I'm going to use them in a
soup. That should work. I only bought some because I learned they
are a "super food" as far as nutrition goes. Hey, I'm willing to
try and learn something new.

==

D loves the Kale, 'Cavolo Nero' I grow just for him. The only cooking they
get is a light steaming.

On 10/11/2018 1:34 PM, Ophelia wrote:
>
>
> "Gary"Â* wrote in message ...
>
>
>
> PS - Speaking of worthless leaves...KALE. Since the recent
> discussion about kale, I actually bought a bunch and am going to
> cook them today.Â* No recipe this time, I'm going to use them in a
> soup. That should work. I only bought some because I learned they
> are a "super food" as far as nutrition goes. Hey, I'm willing to
> try and learn something new.
>
> ==
>
> D loves the Kale, 'Cavolo Nero' I grow just for him.Â* The only cooking
> they get is a light steaming.
>
>
I saw on some cooking show on Public Broadcasting, trim the tough stems
away and then finely chop the leaves. Saute them in a little oil and
butter along with several smashed cloves of garlic. I doubt that will
make me like kale but it did look pretty.

Jill

Ophelia wrote:
>
>
> "Gary" wrote in message ...
>
>
>
> PS - Speaking of worthless leaves...KALE. Since the recent
> discussion about kale, I actually bought a bunch and am going to
> cook them today. No recipe this time, I'm going to use them in a
> soup. That should work. I only bought some because I learned they
> are a "super food" as far as nutrition goes. Hey, I'm willing to
> try and learn something new.
>
> ==
>
> D loves the Kale, 'Cavolo Nero' I grow just for him. The only cooking
> they get is a light steaming.
>
>
I never ate Kale, that I know of. But I'll always remember my
grandmother Bailey. Sometimes when I asked her "whats for supper
granny?" ... She would answer "Cold kale and calf shit."

LOL

On 10/11/2018 12:55 PM, jmcquown wrote:
> On 10/11/2018 1:34 PM, Ophelia wrote:
>>
>>
>> "Gary"Â* wrote in message ...
>>
>>
>>
>> PS - Speaking of worthless leaves...KALE. Since the recent
>> discussion about kale, I actually bought a bunch and am going to
>> cook them today.Â* No recipe this time, I'm going to use them in a
>> soup. That should work. I only bought some because I learned they
>> are a "super food" as far as nutrition goes. Hey, I'm willing to
>> try and learn something new.
>>
>> ==
>>
>> D loves the Kale, 'Cavolo Nero' I grow just for him.Â* The only cooking
>> they get is a light steaming.
>>
>>
> I saw on some cooking show on Public Broadcasting, trim the tough stems
> away and then finely chop the leaves.Â* Saute them in a little oil and
> butter along with several smashed cloves of garlic.Â* I doubt that will
> make me like kale but it did look pretty.
>
> Jill

Unless they are super tough, I chop the separated stems from kale and
other greens and cook them with onions and garlic and other aromatics
for soups and stews. I either use them in the same dish as the greens
or save them for a different dish, depending on how I am using the
greens. They add a nice flavor to a dish.

Hanky Panky Rogers wrote:
>Ophelia wrote:
>> "Gary" wrote:
>>
>> PS - Speaking of worthless leaves...KALE. Since the recent
>> discussion about kale, I actually bought a bunch and am going to
>> cook them today. No recipe this time, I'm going to use them in a
>> soup. That should work. I only bought some because I learned they
>> are a "super food" as far as nutrition goes. Hey, I'm willing to
>> try and learn something new.
==
>>
>> D loves the Kale, 'Cavolo Nero' I grow just for him. The only cooking
>> they get is a light steaming.
>>
>I never ate Kale, that I know of. But I'll always remember my
>grandmother Bailey. Sometimes when I asked her "whats for supper
>granny?" ... She would answer "Cold kale and calf shit."

And granny squeezed your head for the calf shit after she sucked your
widdle pecker dry. LOL-LOL I bet your granny had huge bosoms like
Hereford cow udders... Popeye knew your granny very intimately.

"Hank Rogers" wrote in message news
Ophelia wrote:
>
>
> "Gary" wrote in message ...
>
>
>
> PS - Speaking of worthless leaves...KALE. Since the recent
> discussion about kale, I actually bought a bunch and am going to
> cook them today. No recipe this time, I'm going to use them in a
> soup. That should work. I only bought some because I learned they
> are a "super food" as far as nutrition goes. Hey, I'm willing to
> try and learn something new.
>
> ==
>
> D loves the Kale, 'Cavolo Nero' I grow just for him. The only cooking
> they get is a light steaming.
>
>
I never ate Kale, that I know of. But I'll always remember my
grandmother Bailey. Sometimes when I asked her "whats for supper
granny?" ... She would answer "Cold kale and calf shit."

LOL

==

Oh dear ....

"dejamos" wrote in message news
On 10/11/2018 12:55 PM, jmcquown wrote:
> On 10/11/2018 1:34 PM, Ophelia wrote:
>>
>>
>> "Gary" wrote in message ...
>>
>>
>>
>> PS - Speaking of worthless leaves...KALE. Since the recent
>> discussion about kale, I actually bought a bunch and am going to
>> cook them today. No recipe this time, I'm going to use them in a
>> soup. That should work. I only bought some because I learned they
>> are a "super food" as far as nutrition goes. Hey, I'm willing to
>> try and learn something new.
>>
>> ==
>>
>> D loves the Kale, 'Cavolo Nero' I grow just for him. The only cooking
>> they get is a light steaming.
>>
>>
> I saw on some cooking show on Public Broadcasting, trim the tough stems
> away and then finely chop the leaves. Saute them in a little oil and
> butter along with several smashed cloves of garlic. I doubt that will
> make me like kale but it did look pretty.
>
> Jill

Unless they are super tough, I chop the separated stems from kale and
other greens and cook them with onions and garlic and other aromatics
for soups and stews. I either use them in the same dish as the greens
or save them for a different dish, depending on how I am using the
greens. They add a nice flavor to a dish.

==

I only cook baby leaves. He doesn't like them when they are mature, which
is why I can't buy it in the shops.

On Thu, 11 Oct 2018 17:31:35 -0500, Hank Rogers >
wrote:

>Ophelia wrote:
>>
>>
>> "Gary" wrote in message ...
>>
>>
>>
>> PS - Speaking of worthless leaves...KALE. Since the recent
>> discussion about kale, I actually bought a bunch and am going to
>> cook them today. No recipe this time, I'm going to use them in a
>> soup. That should work. I only bought some because I learned they
>> are a "super food" as far as nutrition goes. Hey, I'm willing to
>> try and learn something new.
>>
>> ==
>>
>> D loves the Kale, 'Cavolo Nero' I grow just for him. The only cooking
>> they get is a light steaming.
>>
>>
>I never ate Kale, that I know of. But I'll always remember my
>grandmother Bailey. Sometimes when I asked her "whats for supper
>granny?" ... She would answer "Cold kale and calf shit."
>
>LOL


That goes to show that kale makes everything you have with it, taste
good.

Kale has more lutein for our eyes and more vit K than other greens.

On Fri, 12 Oct 2018 03:29:59 -0700 (PDT), wrote:

>Kale has more lutein for our eyes and more vit K than other greens.

My eye doc said the darker green the veggie, the better for your eyes.

On 10/12/2018 2:03 AM, Brice wrote:

> That goes to show that kale makes everything you have with it, taste
> good.

IOW, kale tastes so bad, everything else tastes good, in comparison.

I never had "fried" greens until trying the beet greens. Could kale
actually taste good? (somehow, I doubt it)

nb

notbob wrote:
>
> On 10/12/2018 2:03 AM, Brice wrote:
>
> > That goes to show that kale makes everything you have with it, taste
> > good.
>
> IOW, kale tastes so bad, everything else tastes good, in comparison.
>
> I never had "fried" greens until trying the beet greens. Could kale
> actually taste good? (somehow, I doubt it)
>
> nb

I just made some soup with it yesterday and added quite a bit of
kale. As I depended on all the ingredients to add the flavor (no
spice or herbs added), I could taste the kale. It's very good,
imo. Seems it gets a bad rep. I like it and will continue to use
it. Next batch, I'll steam it then fry with EVOO and garlic like
I do often with spinach.

"notbob" wrote in message ...

On 10/12/2018 2:03 AM, Brice wrote:

> That goes to show that kale makes everything you have with it, taste
> good.

IOW, kale tastes so bad, everything else tastes good, in comparison.

I never had "fried" greens until trying the beet greens. Could kale
actually taste good? (somehow, I doubt it)

nb

==

Try the baby leaves. I don't like them at all, but I grow them for D. He
doesn't like the big leaves either ... to strong.

In article >, says...
>
> notbob wrote:
> >
> > On 10/12/2018 2:03 AM, Brice wrote:
> >
> > > That goes to show that kale makes everything you have with it, taste
> > > good.
> >
> > IOW, kale tastes so bad, everything else tastes good, in comparison.
> >
> > I never had "fried" greens until trying the beet greens. Could kale
> > actually taste good? (somehow, I doubt it)
> >
> > nb
>
> I just made some soup with it yesterday and added quite a bit of
> kale. As I depended on all the ingredients to add the flavor (no
> spice or herbs added), I could taste the kale. It's very good,
> imo. Seems it gets a bad rep. I like it and will continue to use
> it. Next batch, I'll steam it then fry with EVOO and garlic like
> I do often with spinach.

My DIL taught me this tasty snack to nibble.

Shred raw kale finely, put it in a plastic bag with a little olive oil
and shake until the shreds are barely coated. Then spread it out on a
baking tray and bake for a few minutes in a hot oven till crisp but
still green. Sprinkle salt if liked.

Janet UK

On Fri, 12 Oct 2018 coltwvu wrote:
>
>Kale has more lutein for our eyes and more vit K than other greens.

I eat lots of kale, gives me x-ray vision for ogling the ladies.

On Fri, 12 Oct 2018 17:51:43 GMT, "l not -l" > wrote:

>
>On 12-Oct-2018, Wayne Boatwright > wrote:
>
>> On Fri 12 Oct 2018 09:04:52a, l not -l told us...
>>
>> >
>> > On 12-Oct-2018, wrote:
>> >
>> >> Kale has more lutein for our eyes and more vit K than other
>> >> greens.
>> > I don't think those nutrients do one much good if left on the
>> > plate 'cause they ain't tasty eats. I'll take a double helping of
>> > the other varieties, especially turnip and mustard greens.
>> >
>>
>> I'll bet that kale will be a passing fancy. Most people would
>> secretly agree that it really doesn't taste very good. In fact,
>> they go to a great deal of trouble to disguise it. I'll also take a
>> double helping of turnip, mustard, or collard greens instead.
>I may be mistaken; but, I seem to recall that once upon a time in the 60s,
>the IGA store used curly kale in the meat case as "decoration". It was
>pushed to the "front" of the case, just behind the glass, to hide the coils
>and metal bits of the meat case, to better showcase the meat behind it.
>Later, it was replaced by some plastic stuff with a similar look. That
>might be a good future use 'cause, IMO, curly leaf does look nice. 8-)

I once bought a large head of curly leaf kale from a local farm stand.
Rinsed it a bit, cut away the core to separate the leaves, and tossed
it in a pot of simmering water. After ten minutes had a look and
there were like 100 green caterpiller looking things floating.

On 2018-10-12 1:51 PM, l not -l wrote:
>
> I may be mistaken; but, I seem to recall that once upon a time in the 60s,
> the IGA store used curly kale in the meat case as "decoration". It was
> pushed to the "front" of the case, just behind the glass, to hide the coils
> and metal bits of the meat case, to better showcase the meat behind it.
> Later, it was replaced by some plastic stuff with a similar look. That
> might be a good future use 'cause, IMO, curly leaf does look nice. 8-)
>
I remember when they used to use parsley like that.

On Fri, 12 Oct 2018 09:35:24 -0400, Gary > wrote:

>notbob wrote:
>>
>> On 10/12/2018 2:03 AM, Brice wrote:
>>
>> > That goes to show that kale makes everything you have with it, taste
>> > good.
>>
>> IOW, kale tastes so bad, everything else tastes good, in comparison.
>>
>> I never had "fried" greens until trying the beet greens. Could kale
>> actually taste good? (somehow, I doubt it)
>>
>> nb
>
>I just made some soup with it yesterday and added quite a bit of
>kale. As I depended on all the ingredients to add the flavor (no
>spice or herbs added), I could taste the kale. It's very good,
>imo. Seems it gets a bad rep. I like it and will continue to use
>it. Next batch, I'll steam it then fry with EVOO and garlic like
>I do often with spinach.

I sometimes use kale rather than cabbage for a sweet (raisons) and
sour (lemon) soup.
It's pretty much the recipe I use for stuffed cabbage however it's a
combo, soup and stuffed cabage all in one pot and with the same time
and less effort. I don't use onions or garlic, and any beef cut will
work, use short ribs or flanken if you can find it, otherwise chuck
works, even top round. Similar to but not the recipe I use... I
really never use an actual recipe, but this is a guide, I use raisins
rather than sugar:
https://www.crecipe.com/recipe/137152

wrote:
> On Fri, 12 Oct 2018 17:51:43 GMT, "l not -l" > wrote:
>
>>
>> On 12-Oct-2018, Wayne Boatwright > wrote:
>>
>>> On Fri 12 Oct 2018 09:04:52a, l not -l told us...
>>>
>>>>
>>>> On 12-Oct-2018, wrote:
>>>>
>>>>> Kale has more lutein for our eyes and more vit K than other
>>>>> greens.
>>>> I don't think those nutrients do one much good if left on the
>>>> plate 'cause they ain't tasty eats. I'll take a double helping of
>>>> the other varieties, especially turnip and mustard greens.
>>>>
>>>
>>> I'll bet that kale will be a passing fancy. Most people would
>>> secretly agree that it really doesn't taste very good. In fact,
>>> they go to a great deal of trouble to disguise it. I'll also take a
>>> double helping of turnip, mustard, or collard greens instead.
>> I may be mistaken; but, I seem to recall that once upon a time in the 60s,
>> the IGA store used curly kale in the meat case as "decoration". It was
>> pushed to the "front" of the case, just behind the glass, to hide the coils
>> and metal bits of the meat case, to better showcase the meat behind it.
>> Later, it was replaced by some plastic stuff with a similar look. That
>> might be a good future use 'cause, IMO, curly leaf does look nice. 8-)
>
> I once bought a large head of curly leaf kale from a local farm stand.
> Rinsed it a bit, cut away the core to separate the leaves, and tossed
> it in a pot of simmering water. After ten minutes had a look and
> there were like 100 green caterpiller looking things floating.
>

Popeye, dat was yoose mammy's crotch yoose boiled up. Bet the old lady
was ****ed.

Did yoose eat all dem worms?

On Friday, October 12, 2018 at 4:46:17 PM UTC-4, Dave Smith wrote:
> On 2018-10-12 1:51 PM, l not -l wrote:
> >
> > I may be mistaken; but, I seem to recall that once upon a time in the 60s,
> > the IGA store used curly kale in the meat case as "decoration". It was
> > pushed to the "front" of the case, just behind the glass, to hide the coils
> > and metal bits of the meat case, to better showcase the meat behind it.
> > Later, it was replaced by some plastic stuff with a similar look. That
> > might be a good future use 'cause, IMO, curly leaf does look nice. 8-)
> >
> I remember when they used to use parsley like that.

Yeah, but when kale garnish comes back to the kitchen you can put it
through the Hobart and use it again.

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Friday, October 12, 2018 at 4:46:17 PM UTC-4, Dave Smith wrote:
> On 2018-10-12 1:51 PM, l not -l wrote:
> >
> > I may be mistaken; but, I seem to recall that once upon a time in the
> > 60s,
> > the IGA store used curly kale in the meat case as "decoration". It was
> > pushed to the "front" of the case, just behind the glass, to hide the
> > coils
> > and metal bits of the meat case, to better showcase the meat behind it.
> > Later, it was replaced by some plastic stuff with a similar look. That
> > might be a good future use 'cause, IMO, curly leaf does look nice. 8-)
> >
> I remember when they used to use parsley like that.

Yeah, but when kale garnish comes back to the kitchen you can put it
through the Hobart and use it again.

Cindy Hamilton

==

Hobart?

On Saturday, October 13, 2018 at 6:47:32 AM UTC-4, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Friday, October 12, 2018 at 4:46:17 PM UTC-4, Dave Smith wrote:
> > On 2018-10-12 1:51 PM, l not -l wrote:
> > >
> > > I may be mistaken; but, I seem to recall that once upon a time in the
> > > 60s,
> > > the IGA store used curly kale in the meat case as "decoration". It was
> > > pushed to the "front" of the case, just behind the glass, to hide the
> > > coils
> > > and metal bits of the meat case, to better showcase the meat behind it.
> > > Later, it was replaced by some plastic stuff with a similar look. That
> > > might be a good future use 'cause, IMO, curly leaf does look nice. 8-)
> > >
> > I remember when they used to use parsley like that.
>
> Yeah, but when kale garnish comes back to the kitchen you can put it
> through the Hobart and use it again.
>
> Cindy Hamilton
>
> ==
>
> Hobart?

Commercial-kitchen dishwasher. Hobart is the largest manufacturer, and
kitchen staff just tend to call it "the Hobart".

Here's a big one:

<https://www.warehouserestaurantdeals.com/products/hobart-crs86a-conveyor-dishwasher>

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Saturday, October 13, 2018 at 6:47:32 AM UTC-4, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Friday, October 12, 2018 at 4:46:17 PM UTC-4, Dave Smith wrote:
> > On 2018-10-12 1:51 PM, l not -l wrote:
> > >
> > > I may be mistaken; but, I seem to recall that once upon a time in the
> > > 60s,
> > > the IGA store used curly kale in the meat case as "decoration". It
> > > was
> > > pushed to the "front" of the case, just behind the glass, to hide the
> > > coils
> > > and metal bits of the meat case, to better showcase the meat behind
> > > it.
> > > Later, it was replaced by some plastic stuff with a similar look.
> > > That
> > > might be a good future use 'cause, IMO, curly leaf does look nice.
> > > 8-)
> > >
> > I remember when they used to use parsley like that.
>
> Yeah, but when kale garnish comes back to the kitchen you can put it
> through the Hobart and use it again.
>
> Cindy Hamilton
>
> ==
>
> Hobart?

Commercial-kitchen dishwasher. Hobart is the largest manufacturer, and
kitchen staff just tend to call it "the Hobart".

Here's a big one:

<https://www.warehouserestaurantdeals.com/products/hobart-crs86a-conveyor-dishwasher>

Cindy Hamilton

==

Thank you! Boy that is a huge one)

On Sat, 13 Oct 2018 Ophelia wrote:
>"Cindy Hamilton" wrote:
>On Saturday, October 13, 2018 Ophelia wrote:
>> "Cindy Hamilton" wrote:
>
>Here's a big one:
>
>Thank you! Boy that is a huge one)
>
>+1

Thank you, gals.

Hobart manufactures a lot more huge
commercial kitchen stuff than dishwashers.
https://www.hobartcorp.com/

wrote in message ...

On Sat, 13 Oct 2018 Ophelia wrote:
>"Cindy Hamilton" wrote:
>On Saturday, October 13, 2018 Ophelia wrote:
>> "Cindy Hamilton" wrote:
>
>Here's a big one:
>
>Thank you! Boy that is a huge one)
>
>+1

Thank you, gals.

Hobart manufactures a lot more huge
commercial kitchen stuff than dishwashers.
https://www.hobartcorp.com/

==

Hmm NOW WHY would I reply to myself with a +1 ??

LOL

On Saturday, October 13, 2018 at 10:25:33 AM UTC-5, Sheldon wrote:
> On Sat, 13 Oct 2018 Ophelia wrote:
> >"Cindy Hamilton" wrote:
> >On Saturday, October 13, 2018 Ophelia wrote:
> >> "Cindy Hamilton" wrote:
> >
> >Here's a big one:
> >
> >Thank you! Boy that is a huge one)
> >
> >+1
>
> Thank you, gals.
>
> Hobart manufactures a lot more huge
> commercial kitchen stuff than dishwashers.
> https://www.hobartcorp.com/

Oh yes they did!! We had YUGE Hobart bowl mixers!

When I worked in the bakeries whenever I mix something in by hand I'd say it said Hobart on my arm! :-)

Kitchenaid was the home version of kitchen equipment made by Hobart.

It's probably all made in China now! :-(

John Kuthe...

On Saturday, October 13, 2018 at 10:37:26 AM UTC-5, John Kuthe wrote:
>
> Kitchenaid was the home version of kitchen equipment made by Hobart.
>
> It's probably all made in China now! :-(
>
> John Kuthe€¦
>
Nope.

On Sat, 13 Oct 2018 17:46:26 -0000 (UTC), Wayne Boatwright
> wrote:

>On Sat 13 Oct 2018 05:31:44a, Ophelia told us...
>
>>
>>
>> "Cindy Hamilton" wrote in message
>> ...
>>
>> On Saturday, October 13, 2018 at 6:47:32 AM UTC-4, Ophelia wrote:
>>>
>>> Hobart?
>>
>> Commercial-kitchen dishwasher. Hobart is the largest
>> manufacturer, and kitchen staff just tend to call it "the Hobart".
>>
>> Here's a big one:
>>
>> <https://www.warehouserestaurantdeals...bart-crs86a-co
>> nveyor-dishwasher>
>>
>> Cindy Hamilton
>>
>> ==
>>
>> Thank you! Boy that is a huge one)
>>
>>
>
>Aw, you probably say that to all the boys!

lol

"Wayne Boatwright" wrote in message
15.223...

On Sat 13 Oct 2018 05:31:44a, Ophelia told us...

>
>
> "Cindy Hamilton" wrote in message
> ...
>
> On Saturday, October 13, 2018 at 6:47:32 AM UTC-4, Ophelia wrote:
>> "Cindy Hamilton" wrote in message
>> ...
>>
>> On Friday, October 12, 2018 at 4:46:17 PM UTC-4, Dave Smith
>> wrote:
>> > On 2018-10-12 1:51 PM, l not -l wrote:
>> > >
>> > > I may be mistaken; but, I seem to recall that once upon a
>> > > time in the 60s, the IGA store used curly kale in the meat
>> > > case as "decoration". It was pushed to the "front" of the
>> > > case, just behind the glass, to hide the coils and metal bits
>> > > of the meat case, to better showcase the meat behind it.
>> > > Later, it was replaced by some plastic stuff with a similar
>> > > look. That might be a good future use 'cause, IMO, curly leaf
>> > > does look nice. 8-)
>> > >
>> > I remember when they used to use parsley like that.
>>
>> Yeah, but when kale garnish comes back to the kitchen you can put
>> it through the Hobart and use it again.
>>
>> Cindy Hamilton
>>
>> ==
>>
>> Hobart?
>
> Commercial-kitchen dishwasher. Hobart is the largest
> manufacturer, and kitchen staff just tend to call it "the Hobart".
>
> Here's a big one:
>
> <https://www.warehouserestaurantdeals...bart-crs86a-co
> nveyor-dishwasher>
>
> Cindy Hamilton
>
> ==
>
> Thank you! Boy that is a huge one)
>
>

Aw, you probably say that to all the boys!

==

THWAP!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!