On Mon, 5 Nov 2018 10:32:51 -0800 (PST), Cindy Hamilton
> wrote:

>On Monday, November 5, 2018 at 1:26:12 PM UTC-5, wrote:
>> On Sunday, November 4, 2018 at 11:15:35 PM UTC-6, Brice wrote:
>> >
>> > On Sun, 4 Nov 2018 21:10:11 -0800 (PST), "
>> > > wrote:
>> >
>> > >I don't recall seeing one post here from anyone that said "Pull up a chair,
>> > >Bruce, and dig in."
>> >
>> > Is that a requirement before one can comment, Jo-Jo?
>> >
>> Do you have a clue how this dish tastes? I doubt it.
>
>I do, and I know I wouldn't care for it, but it's Gary's dish so
>it doesn't matter what I think.

Why not? This is a food newsgroup. We discuss food here. It's ok to
give your opinion. Otherwise we can close the joint.

On Mon, 05 Nov 2018 08:18:23 -0700, U.S. Janet B. >
wrote:

>On Mon, 05 Nov 2018 13:37:37 GMT, Pamela >
>wrote:
>
>>On 05:10 5 Nov 2018, "
> wrote in
:
>>
>>> On Sunday, November 4, 2018 at 7:02:24 PM UTC-6, Brice wrote:
>>>>
>>>> Cooking meat in supermarket soup sounds like a hurricane survival
>>>> dish to me.
>>>>
>>> I don't recall seeing one post here from anyone that said "Pull up a
>>> chair, Bruce, and dig in."
>>
>>He's right that supermarket mushroom soup is not the first choice for
>>cooking pork chops. Have you tried it?
>
>you mean "your" first choice. Let the people on this group eat and
>cook the way they want.

When I say I don't like something, do I say you're not allowed to eat
it?

On Mon, 5 Nov 2018 06:24:18 -0800, "Cheri" >
wrote:

> wrote in message
.. .
>> On Mon, 05 Nov 2018 12:02:20 +1100, Brice >
>> wrote:
>>
>>>On Sun, 4 Nov 2018 14:48:05 -0800 (PST), "
> wrote:
>>>
>>>>On Sunday, November 4, 2018 at 10:13:50 AM UTC-6, Cheri wrote:
>>>>>
>>>>> "Gary" > wrote in message
>>>>> ...
>>>>>
>>>>> > That was my dinner early yesterday. Old comfort food from my
>>>>> > childhood.
>>>>> >
>>>>> > - seared pork chops then finished cooking in concentrated cream
>>>>> > of mushroom soup. Mashed potatoes, green beans and sweet potato
>>>>> > as sides. Just as good as I remembered and I took a few bites
>>>>> > later that night, all is even better after letting those flavors
>>>>> > blend together for a few hours.
>>>>> >
>>>>> > Leftovers will be lunch today.
>>>>>
>>>>>
>>>>> Sounds very good.
>>>>>
>>>>> Cheri
>>>>>
>>>>It does sound good.
>>>
>>>Cooking meat in supermarket soup sounds like a hurricane survival dish
>>>to me.
>>
>> It was very common in NA in the 70s.
>
>
>Must be making a comeback since I see commercials lately spotlighting these
>kinds of dishes using Campbell's soup.

It's still a few leagues above a McDonalds burger, quality wise.

On Mon, 05 Nov 2018 10:23:02 -0500, Gary > wrote:

>Brice wrote:
>>
>> Cooking meat in supermarket soup sounds like a hurricane survival dish
>> to me.
>
>Good for any occasion especially nice after a devastating
>hurricane.
>Sorry but your vote doesn't count here as your wife
>won't allow you to eat meat any more.

Huh?

On Monday, November 5, 2018 at 1:07:35 PM UTC-6, Cindy Hamilton wrote:
>
> I just don't care much for sauces, and I like my pork chops cooked only
> until they're still a little pink in the middle.
>
> Tonight we're having pork chops marinated in Korean hot pepper paste and
> grilled.
>
> Cindy Hamilton
>
If I had my druthers I'd take a grilled pork chop over a fried one any day.
And there's the bonus of no skillet to wash!! Hahahahaha

On Monday, November 5, 2018 at 1:16:24 PM UTC-6, Brice wrote:
>
> Why put effort in making something from scratch and then pouring
> supermarket soup in? What a waste of effort. Just eat the soup if you
> must. Just my 2 cents, right? Feel free to disagree.
>
From scratch do you mean I raised that pig? Then I either put a .22 bullet
in its' head or slit its' throat, then butchered it? Or do you mean I went
to the supermarket and picked up a nicely wrapped package of porkchops?

Then I headed to my cave where I grow button mushrooms and stopped by the
garden and pulled up a couple of onions? But those onions would have
benefitted from hanging and drying first.

Is this what you mean 'from scratch'?

On Mon, 05 Nov 2018 10:16:41 -0500, Gary > wrote:

wrote:
>>
>> A goose has to be roasted exactly right if it is not to be a horrible,
>> greasy mess.
>
>Please, when you get time, tell how to do it right, iyo.
>
>I've always wanted to try goose. Have to special order it around
>Christmas time here as stores don't normally carry it. Pretty
>expensive too. I've always wanted to try it though.

It is expensive in that one goose really only makes a good meal for
four. I go Chinese and leave it in the fridge uncovered overnight.
Then prick the breast well with a fork, not deeply, just enough to
allow the fat to get out, all the fat is on the breast in geese.

I stuff mine with sage and onion stuffing, then place on a rack and
roast about 450° til it starts to sizzle, then turn down to 300/350°
-- check in thigh with thermometer, time will vary greatly with size
of the goose.

Wish this had not been discussed, am now craving some roast goose
>
>The first (and only) time I cooked duck (domestic) I did it all
>wrong. I treated it like a roast chicken...stuffed and roasted.
>What a greasy mess that was. Still very delicious though so I ate
>way too much. For the next several months, just the mention of
>"DUCK" would make me nauseous. It was a family joke between my
>daughter and I for years. heh heh
>
>Odd shaped too. It was like a rectangular-shaped body, like a box
>with wings and legs.
>
>Note: In the past several years, a hunter friend always offers me
>free wild ducks. Heck...cage free, free range, organic little
>boys and girls. I rarely accept the offer though. The wild ones
>are a bit gamey, very lean and not worth all the cleaning trouble
>that a shot duck entails. You also have to be careful not to
>break a tooth on a missed shot pellet when eating it.
>
>He doesn't gut, remove feathers or anything. Each duck he eats,
>he just cuts out the few ounces of breast meat and throws the
>rest away. That's wrong imo. I scold/tease him about that
>constantly.

On 2018-11-05 12:46 PM, wrote:
> On Mon, 05 Nov 2018 10:16:41 -0500, Gary > wrote:
>
>> wrote:
>>>
>>> A goose has to be roasted exactly right if it is not to be a horrible,
>>> greasy mess.
>>
>> Please, when you get time, tell how to do it right, iyo.
>>
>> I've always wanted to try goose. Have to special order it around
>> Christmas time here as stores don't normally carry it. Pretty
>> expensive too. I've always wanted to try it though.
>
> It is expensive in that one goose really only makes a good meal for
> four. I go Chinese and leave it in the fridge uncovered overnight.
> Then prick the breast well with a fork, not deeply, just enough to
> allow the fat to get out, all the fat is on the breast in geese.
>
> I stuff mine with sage and onion stuffing, then place on a rack and
> roast about 450° til it starts to sizzle, then turn down to 300/350°
> -- check in thigh with thermometer, time will vary greatly with size
> of the goose.
>
> Wish this had not been discussed, am now craving some roast goose
>>
>> The first (and only) time I cooked duck (domestic) I did it all
>> wrong. I treated it like a roast chicken...stuffed and roasted.
>> What a greasy mess that was. Still very delicious though so I ate
>> way too much. For the next several months, just the mention of
>> "DUCK" would make me nauseous. It was a family joke between my
>> daughter and I for years. heh heh
>>
>> Odd shaped too. It was like a rectangular-shaped body, like a box
>> with wings and legs.
>>
>> Note: In the past several years, a hunter friend always offers me
>> free wild ducks. Heck...cage free, free range, organic little
>> boys and girls. I rarely accept the offer though. The wild ones
>> are a bit gamey, very lean and not worth all the cleaning trouble
>> that a shot duck entails. You also have to be careful not to
>> break a tooth on a missed shot pellet when eating it.
>>
>> He doesn't gut, remove feathers or anything. Each duck he eats,
>> he just cuts out the few ounces of breast meat and throws the
>> rest away. That's wrong imo. I scold/tease him about that
>> constantly.

I would love to try roasting one directly of an oven rack with a tray of
potatoes underneath to catch the dripping fat. The thought of the
clean-up puts me off.

On Mon, 5 Nov 2018 11:43:45 -0800 (PST), "
> wrote:

>On Monday, November 5, 2018 at 1:16:24 PM UTC-6, Brice wrote:
>>
>> Why put effort in making something from scratch and then pouring
>> supermarket soup in? What a waste of effort. Just eat the soup if you
>> must. Just my 2 cents, right? Feel free to disagree.
>>
>From scratch do you mean I raised that pig? Then I either put a .22 bullet
>in its' head or slit its' throat, then butchered it? Or do you mean I went
>to the supermarket and picked up a nicely wrapped package of porkchops?
>
>Then I headed to my cave where I grow button mushrooms and stopped by the
>garden and pulled up a couple of onions? But those onions would have
>benefitted from hanging and drying first.
>
>Is this what you mean 'from scratch'?

From scratch means you don't use a canned supermarket soup as an
ingredient, Jo-Jo.

On 2018-11-05 2:36 PM, wrote:
> On Monday, November 5, 2018 at 1:07:35 PM UTC-6, Cindy Hamilton wrote:
>>
>> I just don't care much for sauces, and I like my pork chops cooked only
>> until they're still a little pink in the middle.
>>
>> Tonight we're having pork chops marinated in Korean hot pepper paste and
>> grilled.
>>
>> Cindy Hamilton
>>
> If I had my druthers I'd take a grilled pork chop over a fried one any day.
> And there's the bonus of no skillet to wash!! Hahahahaha
>


Yep. A pork chop with just salt and pepper done on a grill.

"Cheri" wrote in message news
"Gary" > wrote in message ...
> wrote:
>>
>> A goose has to be roasted exactly right if it is not to be a horrible,
>> greasy mess.
>
> Please, when you get time, tell how to do it right, iyo.
>
> I've always wanted to try goose. Have to special order it around
> Christmas time here as stores don't normally carry it. Pretty
> expensive too. I've always wanted to try it though.
>
> The first (and only) time I cooked duck (domestic) I did it all
> wrong. I treated it like a roast chicken...stuffed and roasted.
> What a greasy mess that was. Still very delicious though so I ate
> way too much. For the next several months, just the mention of
> "DUCK" would make me nauseous. It was a family joke between my
> daughter and I for years. heh heh
>
> Odd shaped too. It was like a rectangular-shaped body, like a box
> with wings and legs.
>
> Note: In the past several years, a hunter friend always offers me
> free wild ducks. Heck...cage free, free range, organic little
> boys and girls. I rarely accept the offer though. The wild ones
> are a bit gamey, very lean and not worth all the cleaning trouble
> that a shot duck entails. You also have to be careful not to
> break a tooth on a missed shot pellet when eating it.
>
> He doesn't gut, remove feathers or anything. Each duck he eats,
> he just cuts out the few ounces of breast meat and throws the
> rest away. That's wrong imo. I scold/tease him about that
> constantly.


Personally, I would use the rest for my dog if not wanting it myself. I am
not big on wasting things. She gets the benefit of most things like that.

Cheri

==

Oh yes

"Cheri" wrote in message news
"Dave Smith" > wrote in message
...
> On 2018-11-05 12:13 PM, Cheri wrote:
>> "Gary" > wrote in message
>
>>> He doesn't gut, remove feathers or anything. Each duck he eats,
>>> he just cuts out the few ounces of breast meat and throws the
>>> rest away. That's wrong imo. I scold/tease him about that
>>> constantly.
>>
>>
>> Personally, I would use the rest for my dog if not wanting it myself. I
>> am not big on wasting things. She gets the benefit of most things like
>> that.
>
> There really isn't much else of value in a duck carcass. You get a little
> bit of breast meat and the legs and wings are small and stringy.
> I don't know why people bother shooting them.


I don't eat any wild animals anymore, just don't care for it, though I ate a
lot as a child.

Cheri

==

Nor do I, but I do cook them for D. when he brings them home

On Mon, 5 Nov 2018 12:53:03 -0700, graham > wrote:

>On 2018-11-05 12:46 PM, wrote:
>> On Mon, 05 Nov 2018 10:16:41 -0500, Gary > wrote:
>>
>>> wrote:
>>>>
>>>> A goose has to be roasted exactly right if it is not to be a horrible,
>>>> greasy mess.
>>>
>>> Please, when you get time, tell how to do it right, iyo.
>>>
>>> I've always wanted to try goose. Have to special order it around
>>> Christmas time here as stores don't normally carry it. Pretty
>>> expensive too. I've always wanted to try it though.
>>
>> It is expensive in that one goose really only makes a good meal for
>> four. I go Chinese and leave it in the fridge uncovered overnight.
>> Then prick the breast well with a fork, not deeply, just enough to
>> allow the fat to get out, all the fat is on the breast in geese.
>>
>> I stuff mine with sage and onion stuffing, then place on a rack and
>> roast about 450° til it starts to sizzle, then turn down to 300/350°
>> -- check in thigh with thermometer, time will vary greatly with size
>> of the goose.
>>
>> Wish this had not been discussed, am now craving some roast goose
>>>
>>> The first (and only) time I cooked duck (domestic) I did it all
>>> wrong. I treated it like a roast chicken...stuffed and roasted.
>>> What a greasy mess that was. Still very delicious though so I ate
>>> way too much. For the next several months, just the mention of
>>> "DUCK" would make me nauseous. It was a family joke between my
>>> daughter and I for years. heh heh
>>>
>>> Odd shaped too. It was like a rectangular-shaped body, like a box
>>> with wings and legs.
>>>
>>> Note: In the past several years, a hunter friend always offers me
>>> free wild ducks. Heck...cage free, free range, organic little
>>> boys and girls. I rarely accept the offer though. The wild ones
>>> are a bit gamey, very lean and not worth all the cleaning trouble
>>> that a shot duck entails. You also have to be careful not to
>>> break a tooth on a missed shot pellet when eating it.
>>>
>>> He doesn't gut, remove feathers or anything. Each duck he eats,
>>> he just cuts out the few ounces of breast meat and throws the
>>> rest away. That's wrong imo. I scold/tease him about that
>>> constantly.
>
>I would love to try roasting one directly of an oven rack with a tray of
>potatoes underneath to catch the dripping fat. The thought of the
>clean-up puts me off.

I did mean the rack in a roasting pan

On 11/5/2018 2:17 PM, Brice wrote:
> On Mon, 5 Nov 2018 10:32:51 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Monday, November 5, 2018 at 1:26:12 PM UTC-5, wrote:
>>> On Sunday, November 4, 2018 at 11:15:35 PM UTC-6, Brice wrote:
>>>>
>>>> On Sun, 4 Nov 2018 21:10:11 -0800 (PST), "
>>>> > wrote:
>>>>
>>>>> I don't recall seeing one post here from anyone that said "Pull up a chair,
>>>>> Bruce, and dig in."
>>>>
>>>> Is that a requirement before one can comment, Jo-Jo?
>>>>
>>> Do you have a clue how this dish tastes? I doubt it.
>>
>> I do, and I know I wouldn't care for it, but it's Gary's dish so
>> it doesn't matter what I think.
>
> Why not? This is a food newsgroup. We discuss food here. It's ok to
> give your opinion. Otherwise we can close the joint.
>

Opinion yes, adults do that, but sometimes it it ridicule.

On Mon, 5 Nov 2018 16:27:03 -0500, Ed Pawlowski > wrote:

>On 11/5/2018 2:17 PM, Brice wrote:
>> On Mon, 5 Nov 2018 10:32:51 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Monday, November 5, 2018 at 1:26:12 PM UTC-5, wrote:
>>>> On Sunday, November 4, 2018 at 11:15:35 PM UTC-6, Brice wrote:
>>>>>
>>>>> On Sun, 4 Nov 2018 21:10:11 -0800 (PST), "
>>>>> > wrote:
>>>>>
>>>>>> I don't recall seeing one post here from anyone that said "Pull up a chair,
>>>>>> Bruce, and dig in."
>>>>>
>>>>> Is that a requirement before one can comment, Jo-Jo?
>>>>>
>>>> Do you have a clue how this dish tastes? I doubt it.
>>>
>>> I do, and I know I wouldn't care for it, but it's Gary's dish so
>>> it doesn't matter what I think.
>>
>> Why not? This is a food newsgroup. We discuss food here. It's ok to
>> give your opinion. Otherwise we can close the joint.
>>
>
>Opinion yes, adults do that, but sometimes it it ridicule.

Yes. But in Gary's and Cheri's case it was tit for tat. People don't
always notice the tit and then they get worked up over the tat.

Brice wrote:
> On Mon, 5 Nov 2018 16:27:03 -0500, Ed Pawlowski > wrote:
>
>> On 11/5/2018 2:17 PM, Brice wrote:
>>> On Mon, 5 Nov 2018 10:32:51 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Monday, November 5, 2018 at 1:26:12 PM UTC-5, wrote:
>>>>> On Sunday, November 4, 2018 at 11:15:35 PM UTC-6, Brice wrote:
>>>>>>
>>>>>> On Sun, 4 Nov 2018 21:10:11 -0800 (PST), "
>>>>>> > wrote:
>>>>>>
>>>>>>> I don't recall seeing one post here from anyone that said "Pull up a chair,
>>>>>>> Bruce, and dig in."
>>>>>>
>>>>>> Is that a requirement before one can comment, Jo-Jo?
>>>>>>
>>>>> Do you have a clue how this dish tastes? I doubt it.
>>>>
>>>> I do, and I know I wouldn't care for it, but it's Gary's dish so
>>>> it doesn't matter what I think.
>>>
>>> Why not? This is a food newsgroup. We discuss food here. It's ok to
>>> give your opinion. Otherwise we can close the joint.
>>>
>>
>> Opinion yes, adults do that, but sometimes it it ridicule.
>
> Yes. But in Gary's and Cheri's case it was tit for tat. People don't
> always notice the tit and then they get worked up over the tat.
>

You better watch it with all them tits and tats!

Yoose gonna get Popeye whupping on yoose ass.

On Mon, 5 Nov 2018 15:45:50 -0600, Hank Rogers >
wrote:

>Brice wrote:
>> On Mon, 5 Nov 2018 16:27:03 -0500, Ed Pawlowski > wrote:
>>
>>> On 11/5/2018 2:17 PM, Brice wrote:
>>>> On Mon, 5 Nov 2018 10:32:51 -0800 (PST), Cindy Hamilton
>>>> > wrote:
>>>>
>>>>> On Monday, November 5, 2018 at 1:26:12 PM UTC-5, wrote:
>>>>>> On Sunday, November 4, 2018 at 11:15:35 PM UTC-6, Brice wrote:
>>>>>>>
>>>>>>> On Sun, 4 Nov 2018 21:10:11 -0800 (PST), "
>>>>>>> > wrote:
>>>>>>>
>>>>>>>> I don't recall seeing one post here from anyone that said "Pull up a chair,
>>>>>>>> Bruce, and dig in."
>>>>>>>
>>>>>>> Is that a requirement before one can comment, Jo-Jo?
>>>>>>>
>>>>>> Do you have a clue how this dish tastes? I doubt it.
>>>>>
>>>>> I do, and I know I wouldn't care for it, but it's Gary's dish so
>>>>> it doesn't matter what I think.
>>>>
>>>> Why not? This is a food newsgroup. We discuss food here. It's ok to
>>>> give your opinion. Otherwise we can close the joint.
>>>>
>>>
>>> Opinion yes, adults do that, but sometimes it it ridicule.
>>
>> Yes. But in Gary's and Cheri's case it was tit for tat. People don't
>> always notice the tit and then they get worked up over the tat.
>>
>
>You better watch it with all them tits and tats!
>
>Yoose gonna get Popeye whupping on yoose ass.

Yes, well I'm sure Popeye would have noticed the tit.

In article >, says...
>
> wrote:
> >
> > A goose has to be roasted exactly right if it is not to be a horrible,
> > greasy mess.
>
> Please, when you get time, tell how to do it right, iyo.
>
> I've always wanted to try goose. Have to special order it around
> Christmas time here as stores don't normally carry it. Pretty
> expensive too. I've always wanted to try it though.
>
> The first (and only) time I cooked duck (domestic) I did it all
> wrong. I treated it like a roast chicken...stuffed and roasted.
> What a greasy mess that was. Still very delicious though so I ate
> way too much. For the next several months, just the mention of
> "DUCK" would make me nauseous. It was a family joke between my
> daughter and I for years. heh heh
>
> Odd shaped too. It was like a rectangular-shaped body, like a box
> with wings and legs.
>
> Note: In the past several years, a hunter friend always offers me
> free wild ducks. Heck...cage free, free range, organic little
> boys and girls. I rarely accept the offer though. The wild ones
> are a bit gamey, very lean and not worth all the cleaning trouble
> that a shot duck entails. You also have to be careful not to
> break a tooth on a missed shot pellet when eating it.
>
> He doesn't gut, remove feathers or anything. Each duck he eats,
> he just cuts out the few ounces of breast meat and throws the
> rest away. That's wrong imo. I scold/tease him about that
> constantly.

That's what I did when we raised and killed ducks for the table.

Janet UK

Brice wrote:
> On Mon, 5 Nov 2018 15:45:50 -0600, Hank Rogers >
> wrote:
>
>> Brice wrote:
>>> On Mon, 5 Nov 2018 16:27:03 -0500, Ed Pawlowski > wrote:
>>>
>>>> On 11/5/2018 2:17 PM, Brice wrote:
>>>>> On Mon, 5 Nov 2018 10:32:51 -0800 (PST), Cindy Hamilton
>>>>> > wrote:
>>>>>
>>>>>> On Monday, November 5, 2018 at 1:26:12 PM UTC-5, wrote:
>>>>>>> On Sunday, November 4, 2018 at 11:15:35 PM UTC-6, Brice wrote:
>>>>>>>>
>>>>>>>> On Sun, 4 Nov 2018 21:10:11 -0800 (PST), "
>>>>>>>> > wrote:
>>>>>>>>
>>>>>>>>> I don't recall seeing one post here from anyone that said "Pull up a chair,
>>>>>>>>> Bruce, and dig in."
>>>>>>>>
>>>>>>>> Is that a requirement before one can comment, Jo-Jo?
>>>>>>>>
>>>>>>> Do you have a clue how this dish tastes? I doubt it.
>>>>>>
>>>>>> I do, and I know I wouldn't care for it, but it's Gary's dish so
>>>>>> it doesn't matter what I think.
>>>>>
>>>>> Why not? This is a food newsgroup. We discuss food here. It's ok to
>>>>> give your opinion. Otherwise we can close the joint.
>>>>>
>>>>
>>>> Opinion yes, adults do that, but sometimes it it ridicule.
>>>
>>> Yes. But in Gary's and Cheri's case it was tit for tat. People don't
>>> always notice the tit and then they get worked up over the tat.
>>>
>>
>> You better watch it with all them tits and tats!
>>
>> Yoose gonna get Popeye whupping on yoose ass.
>
> Yes, well I'm sure Popeye would have noticed the tit.
>

And don't he also have tats of anchors on his forearms?

On Mon, 5 Nov 2018 16:47:38 -0600, Hank Rogers >
wrote:

>Brice wrote:
>> On Mon, 5 Nov 2018 15:45:50 -0600, Hank Rogers >
>> wrote:
>>
>>> Brice wrote:
>>>> On Mon, 5 Nov 2018 16:27:03 -0500, Ed Pawlowski > wrote:
>>>>
>>>>> Opinion yes, adults do that, but sometimes it it ridicule.
>>>>
>>>> Yes. But in Gary's and Cheri's case it was tit for tat. People don't
>>>> always notice the tit and then they get worked up over the tat.
>>>>
>>>
>>> You better watch it with all them tits and tats!
>>>
>>> Yoose gonna get Popeye whupping on yoose ass.
>>
>> Yes, well I'm sure Popeye would have noticed the tit.
>>
>
>And don't he also have tats of anchors on his forearms?

Yes, and a picture of his favourite sailor.

On 11/5/2018 1:14 PM, Brice wrote:
> On Mon, 5 Nov 2018 08:49:15 -0600, Terry Coombs >
> wrote:
>
>> On 11/4/2018 11:15 PM, Brice wrote:
>>> On Sun, 4 Nov 2018 21:10:11 -0800 (PST), "
>>> > wrote:
>>>
>>>> On Sunday, November 4, 2018 at 7:02:24 PM UTC-6, Brice wrote:
>>>>> Cooking meat in supermarket soup sounds like a hurricane survival dish
>>>>> to me.
>>>>>
>>>> I don't recall seeing one post here from anyone that said "Pull up a chair,
>>>> Bruce, and dig in."
>>> Is that a requirement before one can comment, Jo-Jo?
>> Â* Oh quit being such an arrogant prick . Nobody really cares what you
>> think ...
> Is it a requirement that one cares what one thinks before one can say
> something? If so, why do you ever open your mouth?

Â* Not great at grammar either , I see .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On Mon, 5 Nov 2018 16:57:57 -0600, Terry Coombs >
wrote:

>On 11/5/2018 1:14 PM, Brice wrote:
>> On Mon, 5 Nov 2018 08:49:15 -0600, Terry Coombs >
>> wrote:
>>
>>> On 11/4/2018 11:15 PM, Brice wrote:
>>>> On Sun, 4 Nov 2018 21:10:11 -0800 (PST), "
>>>> > wrote:
>>>>
>>>>> On Sunday, November 4, 2018 at 7:02:24 PM UTC-6, Brice wrote:
>>>>>> Cooking meat in supermarket soup sounds like a hurricane survival dish
>>>>>> to me.
>>>>>>
>>>>> I don't recall seeing one post here from anyone that said "Pull up a chair,
>>>>> Bruce, and dig in."
>>>> Is that a requirement before one can comment, Jo-Jo?
>>> * Oh quit being such an arrogant prick . Nobody really cares what you
>>> think ...
>> Is it a requirement that one cares what one thinks before one can say
>> something? If so, why do you ever open your mouth?
>
> * Not great at grammar either , I see .

Feel free to correct me, but in this case, there's nothing wrong, I
believe.

On 2018-11-05 2:26 PM, wrote:
> On Mon, 5 Nov 2018 12:53:03 -0700, graham > wrote:
>
>> On 2018-11-05 12:46 PM, wrote:
>>> On Mon, 05 Nov 2018 10:16:41 -0500, Gary > wrote:
>>>
>>>> wrote:
>>>>>
>>>>> A goose has to be roasted exactly right if it is not to be a horrible,
>>>>> greasy mess.
>>>>
>>>> Please, when you get time, tell how to do it right, iyo.
>>>>
>>>> I've always wanted to try goose. Have to special order it around
>>>> Christmas time here as stores don't normally carry it. Pretty
>>>> expensive too. I've always wanted to try it though.
>>>
>>> It is expensive in that one goose really only makes a good meal for
>>> four. I go Chinese and leave it in the fridge uncovered overnight.
>>> Then prick the breast well with a fork, not deeply, just enough to
>>> allow the fat to get out, all the fat is on the breast in geese.
>>>
>>> I stuff mine with sage and onion stuffing, then place on a rack and
>>> roast about 450° til it starts to sizzle, then turn down to 300/350°
>>> -- check in thigh with thermometer, time will vary greatly with size
>>> of the goose.
>>>
>>> Wish this had not been discussed, am now craving some roast goose
>>>>
>>>> The first (and only) time I cooked duck (domestic) I did it all
>>>> wrong. I treated it like a roast chicken...stuffed and roasted.
>>>> What a greasy mess that was. Still very delicious though so I ate
>>>> way too much. For the next several months, just the mention of
>>>> "DUCK" would make me nauseous. It was a family joke between my
>>>> daughter and I for years. heh heh
>>>>
>>>> Odd shaped too. It was like a rectangular-shaped body, like a box
>>>> with wings and legs.
>>>>
>>>> Note: In the past several years, a hunter friend always offers me
>>>> free wild ducks. Heck...cage free, free range, organic little
>>>> boys and girls. I rarely accept the offer though. The wild ones
>>>> are a bit gamey, very lean and not worth all the cleaning trouble
>>>> that a shot duck entails. You also have to be careful not to
>>>> break a tooth on a missed shot pellet when eating it.
>>>>
>>>> He doesn't gut, remove feathers or anything. Each duck he eats,
>>>> he just cuts out the few ounces of breast meat and throws the
>>>> rest away. That's wrong imo. I scold/tease him about that
>>>> constantly.
>>
>> I would love to try roasting one directly of an oven rack with a tray of
>> potatoes underneath to catch the dripping fat. The thought of the
>> clean-up puts me off.
>
> I did mean the rack in a roasting pan
>
I know! Dad saw one cooked that way on a TV program some years ago and
talked about it whenever we were discussing food.

On Monday, November 5, 2018 at 1:56:30 PM UTC-6, Brice wrote:
>
> On Mon, 5 Nov 2018 11:43:45 -0800 (PST), "
> > wrote:
>
> >From scratch do you mean I raised that pig? Then I either put a .22 bullet
> >in its' head or slit its' throat, then butchered it? Or do you mean I went
> >to the supermarket and picked up a nicely wrapped package of porkchops?
> >
> >Then I headed to my cave where I grow button mushrooms and stopped by the
> >garden and pulled up a couple of onions? But those onions would have
> >benefitted from hanging and drying first.
> >
> >Is this what you mean 'from scratch'?
>
> From scratch means you don't use a canned supermarket soup as an
> ingredient, Jo-Jo.
>
>
That would depend on who you are talking to Brucie. Evidently cooking from
scratch to you means no canned soup but other canned ingredients are fine.

On Mon, 5 Nov 2018 15:41:22 -0800 (PST), "
> wrote:

>On Monday, November 5, 2018 at 1:56:30 PM UTC-6, Brice wrote:
>>
>> On Mon, 5 Nov 2018 11:43:45 -0800 (PST), "
>> > wrote:
>>
>> >From scratch do you mean I raised that pig? Then I either put a .22 bullet
>> >in its' head or slit its' throat, then butchered it? Or do you mean I went
>> >to the supermarket and picked up a nicely wrapped package of porkchops?
>> >
>> >Then I headed to my cave where I grow button mushrooms and stopped by the
>> >garden and pulled up a couple of onions? But those onions would have
>> >benefitted from hanging and drying first.
>> >
>> >Is this what you mean 'from scratch'?
>>
>> From scratch means you don't use a canned supermarket soup as an
>> ingredient, Jo-Jo.
>>
>>
>That would depend on who you are talking to Brucie. Evidently cooking from
>scratch to you means no canned soup but other canned ingredients are fine.

It depends what's in the can. Just beans or an industrial science
project, loosely called "mushroom soup". Makes a difference, Jo-Jo.

On Mon, 5 Nov 2018 16:17:51 -0700, graham > wrote:

>On 2018-11-05 2:26 PM, wrote:
>> On Mon, 5 Nov 2018 12:53:03 -0700, graham > wrote:
>>
>>> On 2018-11-05 12:46 PM, wrote:
>>>> On Mon, 05 Nov 2018 10:16:41 -0500, Gary > wrote:
>>>>
>>>>> wrote:
>>>>>>
>>>>>> A goose has to be roasted exactly right if it is not to be a horrible,
>>>>>> greasy mess.
>>>>>
>>>>> Please, when you get time, tell how to do it right, iyo.
>>>>>
>>>>> I've always wanted to try goose. Have to special order it around
>>>>> Christmas time here as stores don't normally carry it. Pretty
>>>>> expensive too. I've always wanted to try it though.
>>>>
>>>> It is expensive in that one goose really only makes a good meal for
>>>> four. I go Chinese and leave it in the fridge uncovered overnight.
>>>> Then prick the breast well with a fork, not deeply, just enough to
>>>> allow the fat to get out, all the fat is on the breast in geese.
>>>>
>>>> I stuff mine with sage and onion stuffing, then place on a rack and
>>>> roast about 450° til it starts to sizzle, then turn down to 300/350°
>>>> -- check in thigh with thermometer, time will vary greatly with size
>>>> of the goose.
>>>>
>>>> Wish this had not been discussed, am now craving some roast goose
>>>>>
>>>>> The first (and only) time I cooked duck (domestic) I did it all
>>>>> wrong. I treated it like a roast chicken...stuffed and roasted.
>>>>> What a greasy mess that was. Still very delicious though so I ate
>>>>> way too much. For the next several months, just the mention of
>>>>> "DUCK" would make me nauseous. It was a family joke between my
>>>>> daughter and I for years. heh heh
>>>>>
>>>>> Odd shaped too. It was like a rectangular-shaped body, like a box
>>>>> with wings and legs.
>>>>>
>>>>> Note: In the past several years, a hunter friend always offers me
>>>>> free wild ducks. Heck...cage free, free range, organic little
>>>>> boys and girls. I rarely accept the offer though. The wild ones
>>>>> are a bit gamey, very lean and not worth all the cleaning trouble
>>>>> that a shot duck entails. You also have to be careful not to
>>>>> break a tooth on a missed shot pellet when eating it.
>>>>>
>>>>> He doesn't gut, remove feathers or anything. Each duck he eats,
>>>>> he just cuts out the few ounces of breast meat and throws the
>>>>> rest away. That's wrong imo. I scold/tease him about that
>>>>> constantly.
>>>
>>> I would love to try roasting one directly of an oven rack with a tray of
>>> potatoes underneath to catch the dripping fat. The thought of the
>>> clean-up puts me off.
>>
>> I did mean the rack in a roasting pan
>>
>I know! Dad saw one cooked that way on a TV program some years ago and
>talked about it whenever we were discussing food.

You're right though, the fat that is gathered is marvellous for
roasting spuds amongst other things.

"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news >
> "Dave Smith" > wrote in message
> ...
>> On 2018-11-05 12:13 PM, Cheri wrote:
>>> "Gary" > wrote in message
>>
>>>> He doesn't gut, remove feathers or anything. Each duck he eats,
>>>> he just cuts out the few ounces of breast meat and throws the
>>>> rest away. That's wrong imo. I scold/tease him about that
>>>> constantly.
>>>
>>>
>>> Personally, I would use the rest for my dog if not wanting it myself. I
>>> am not big on wasting things. She gets the benefit of most things like
>>> that.
>>
>> There really isn't much else of value in a duck carcass. You get a little
>> bit of breast meat and the legs and wings are small and stringy.
>> I don't know why people bother shooting them.
>
>
> I don't eat any wild animals anymore, just don't care for it, though I ate
> a
> lot as a child.
>
> Cheri
>
> ==
>
> Nor do I, but I do cook them for D. when he brings them home

Yes, dh still likes it so when some of his hunter friends give him this or
that, mostly venison, I will cook it for him.

Cheri

On 2018-11-05 5:46 PM, wrote:
> On Mon, 5 Nov 2018 16:17:51 -0700, graham > wrote:
>
>> On 2018-11-05 2:26 PM, wrote:
>>> On Mon, 5 Nov 2018 12:53:03 -0700, graham > wrote:
>>>
>>>> On 2018-11-05 12:46 PM, wrote:
>>>>> On Mon, 05 Nov 2018 10:16:41 -0500, Gary > wrote:
>>>>>
>>>>>> wrote:
>>>>>>>
>>>>>>> A goose has to be roasted exactly right if it is not to be a horrible,
>>>>>>> greasy mess.
>>>>>>
>>>>>> Please, when you get time, tell how to do it right, iyo.
>>>>>>
>>>>>> I've always wanted to try goose. Have to special order it around
>>>>>> Christmas time here as stores don't normally carry it. Pretty
>>>>>> expensive too. I've always wanted to try it though.
>>>>>
>>>>> It is expensive in that one goose really only makes a good meal for
>>>>> four. I go Chinese and leave it in the fridge uncovered overnight.
>>>>> Then prick the breast well with a fork, not deeply, just enough to
>>>>> allow the fat to get out, all the fat is on the breast in geese.
>>>>>
>>>>> I stuff mine with sage and onion stuffing, then place on a rack and
>>>>> roast about 450° til it starts to sizzle, then turn down to 300/350°
>>>>> -- check in thigh with thermometer, time will vary greatly with size
>>>>> of the goose.
>>>>>
>>>>> Wish this had not been discussed, am now craving some roast goose
>>>>>>
>>>>>> The first (and only) time I cooked duck (domestic) I did it all
>>>>>> wrong. I treated it like a roast chicken...stuffed and roasted.
>>>>>> What a greasy mess that was. Still very delicious though so I ate
>>>>>> way too much. For the next several months, just the mention of
>>>>>> "DUCK" would make me nauseous. It was a family joke between my
>>>>>> daughter and I for years. heh heh
>>>>>>
>>>>>> Odd shaped too. It was like a rectangular-shaped body, like a box
>>>>>> with wings and legs.
>>>>>>
>>>>>> Note: In the past several years, a hunter friend always offers me
>>>>>> free wild ducks. Heck...cage free, free range, organic little
>>>>>> boys and girls. I rarely accept the offer though. The wild ones
>>>>>> are a bit gamey, very lean and not worth all the cleaning trouble
>>>>>> that a shot duck entails. You also have to be careful not to
>>>>>> break a tooth on a missed shot pellet when eating it.
>>>>>>
>>>>>> He doesn't gut, remove feathers or anything. Each duck he eats,
>>>>>> he just cuts out the few ounces of breast meat and throws the
>>>>>> rest away. That's wrong imo. I scold/tease him about that
>>>>>> constantly.
>>>>
>>>> I would love to try roasting one directly of an oven rack with a tray of
>>>> potatoes underneath to catch the dripping fat. The thought of the
>>>> clean-up puts me off.
>>>
>>> I did mean the rack in a roasting pan
>>>
>> I know! Dad saw one cooked that way on a TV program some years ago and
>> talked about it whenever we were discussing food.
>
> You're right though, the fat that is gathered is marvellous for
> roasting spuds amongst other things.
>
I have a couple of cans of goose fat (from France) in my larder. When I
open one I freeze the excess in an ice-cube tray. A good friend is fat
phobic but raved about some roast potatoes I served for one dinner. His
wife, who knew how they had been cooked, and I kept very straight faces:-)

On Mon, 5 Nov 2018 18:45:53 -0700, graham > wrote:

>On 2018-11-05 5:46 PM, wrote:

>> You're right though, the fat that is gathered is marvellous for
>> roasting spuds amongst other things.

Lucretia's a real animal lover. Therefore she doesn't consume animal
products often. Nevertheless, all the food she talks about here has
meat or fat in it. Could it be she talks the talk but doesn't walk the
walk in her Canadian condo?

>I have a couple of cans of goose fat (from France) in my larder. When I
>open one I freeze the excess in an ice-cube tray. A good friend is fat
>phobic but raved about some roast potatoes I served for one dinner. His
>wife, who knew how they had been cooked, and I kept very straight faces:-)

You sound proud of yourself.

"Brice" > wrote in message
...
> On Mon, 5 Nov 2018 18:45:53 -0700, graham > wrote:
>
>>On 2018-11-05 5:46 PM, wrote:
>
>>> You're right though, the fat that is gathered is marvellous for
>>> roasting spuds amongst other things.
>
> Lucretia's a real animal lover. Therefore she doesn't consume animal
> products often. Nevertheless, all the food she talks about here has
> meat or fat in it. Could it be she talks the talk but doesn't walk the
> walk in her Canadian condo?
>
>>I have a couple of cans of goose fat (from France) in my larder. When I
>>open one I freeze the excess in an ice-cube tray. A good friend is fat
>>phobic but raved about some roast potatoes I served for one dinner. His
>>wife, who knew how they had been cooked, and I kept very straight faces:-)
>
> You sound proud of yourself.


~Life is a delicate balance, my friend. Animals are our friends, and our
food.
There is no mutual exclusivity there. It's just the way life works~

On Mon, 5 Nov 2018 17:58:43 -0800, "Cheri" >
wrote:

>"Brice" > wrote in message
.. .
>> On Mon, 5 Nov 2018 18:45:53 -0700, graham > wrote:
>>
>> Lucretia's a real animal lover. Therefore she doesn't consume animal
>> products often. Nevertheless, all the food she talks about here has
>> meat or fat in it. Could it be she talks the talk but doesn't walk the
>> walk in her Canadian condo?
>>
>>>I have a couple of cans of goose fat (from France) in my larder. When I
>>>open one I freeze the excess in an ice-cube tray. A good friend is fat
>>>phobic but raved about some roast potatoes I served for one dinner. His
>>>wife, who knew how they had been cooked, and I kept very straight faces:-)
>>
>> You sound proud of yourself.
>
>
>~Life is a delicate balance, my friend. Animals are our friends, and our
>food.
>There is no mutual exclusivity there. It's just the way life works~

LOL, somehow this sounds too mellow for Cheri. What have you been
smoking, Cheri?

Dave Smith wrote:

> On 2018-11-05 10:16 AM, Gary wrote:
> > wrote:
> > >
> > > A goose has to be roasted exactly right if it is not to be a
> > > horrible, greasy mess.
> >
> > Please, when you get time, tell how to do it right, iyo.
> >
> > I've always wanted to try goose. Have to special order it around
> > Christmas time here as stores don't normally carry it. Pretty
> > expensive too. I've always wanted to try it though.
>
> I have tried goose several times, but have never bothered to cook it
> myself. There just isn't enough good meat on them to justify the
> expense and the effort. One of the good things about cooking a goose
> is that you get lots of fat that can be used to cook other things.

THat fat is why I would like to try a goose. I haven't yet. Should be
fun!

Carol

On Mon, 5 Nov 2018 18:45:53 -0700, graham > wrote:


>I have a couple of cans of goose fat (from France) in my larder. When I
>open one I freeze the excess in an ice-cube tray. A good friend is fat
>phobic but raved about some roast potatoes I served for one dinner. His
>wife, who knew how they had been cooked, and I kept very straight faces:-)

That's always a delicious moment My grandmother used to smear it
on a door stop of bread, sprinkle with salt and give it to us for our
lunch. Goose fat was considered a treat, beef coming in second after
that.

They'd probably report her to Child Welfare these days, she smacked us
too, made us work etc. but we are all living long lives except for
one, so something must have been right

On Tue, 06 Nov 2018 12:52:13 +1100, Brice >
wrote:

>On Mon, 5 Nov 2018 18:45:53 -0700, graham > wrote:
>
>>On 2018-11-05 5:46 PM, wrote:
>
>>> You're right though, the fat that is gathered is marvellous for
>>> roasting spuds amongst other things.
>
>Lucretia's a real animal lover. Therefore she doesn't consume animal
>products often. Nevertheless, all the food she talks about here has
>meat or fat in it. Could it be she talks the talk but doesn't walk the
>walk in her Canadian condo?

These righteous Australian vegetarians are such a pain, maybe we
should try out some cannabilism.

>
>>I have a couple of cans of goose fat (from France) in my larder. When I
>>open one I freeze the excess in an ice-cube tray. A good friend is fat
>>phobic but raved about some roast potatoes I served for one dinner. His
>>wife, who knew how they had been cooked, and I kept very straight faces:-)
>
>You sound proud of yourself.

Wayne Boatwright wrote:
> Actually I thougt this meal sounded tasty.
>
YAY!

On Mon, 05 Nov 2018 21:42:06 GMT, Pamela >
wrote:

>On 15:18 5 Nov 2018, U.S. Janet B. > wrote in
:
>
>> On Mon, 05 Nov 2018 13:37:37 GMT, Pamela >
>> wrote:
>>
>>>On 05:10 5 Nov 2018, "
> wrote in
:
>>>
>>>> On Sunday, November 4, 2018 at 7:02:24 PM UTC-6, Brice wrote:
>>>>>
>>>>> Cooking meat in supermarket soup sounds like a hurricane survival
>>>>> dish to me.
>>>>>
>>>> I don't recall seeing one post here from anyone that said "Pull up a
>>>> chair, Bruce, and dig in."
>>>
>>>He's right that supermarket mushroom soup is not the first choice for
>>>cooking pork chops. Have you tried it?
>>
>> you mean "your" first choice. Let the people on this group eat and
>> cook the way they want.
>
>Have I stopped you eating or cooking what you want?

It's not about me it's about you. You make nasty comments about the
way some here prepare their food and the ingredients they use. This
hasn't been a Epicurious sort of place for years. But I guess you
just like to walk into a stranger's home and start telling them what
is wrong with them.

On Tue, 06 Nov 2018 08:13:40 -0400, wrote:

>On Tue, 06 Nov 2018 12:52:13 +1100, Brice >
>wrote:
>
>>On Mon, 5 Nov 2018 18:45:53 -0700, graham > wrote:
>>
>>>On 2018-11-05 5:46 PM, wrote:
>>
>>>> You're right though, the fat that is gathered is marvellous for
>>>> roasting spuds amongst other things.
>>
>>Lucretia's a real animal lover. Therefore she doesn't consume animal
>>products often. Nevertheless, all the food she talks about here has
>>meat or fat in it. Could it be she talks the talk but doesn't walk the
>>walk in her Canadian condo?
>
>These righteous Australian vegetarians are such a pain, maybe we
>should try out some cannabilism.

I understand it's inconvenient when someone points out you were lying.
Apparently, you meant something else when you said you "love" animals.

On Tue, 06 Nov 2018 18:58:50 GMT, Pamela >
wrote:

>On 17:59 6 Nov 2018, U.S. Janet B. > wrote in
:
>
>> On Mon, 05 Nov 2018 21:42:06 GMT, Pamela >
>> wrote:
>>
>>>On 15:18 5 Nov 2018, U.S. Janet B. > wrote in
:
>>>
>>>> On Mon, 05 Nov 2018 13:37:37 GMT, Pamela >
>>>> wrote:
>>>>
>>>>>On 05:10 5 Nov 2018, "
> wrote in
:
>>>>>
>>>>>> On Sunday, November 4, 2018 at 7:02:24 PM UTC-6, Brice wrote:
>>>>>>>
>>>>>>> Cooking meat in supermarket soup sounds like a hurricane survival
>>>>>>> dish to me.
>>>>>>>
>>>>>> I don't recall seeing one post here from anyone that said "Pull up
>>>>>> a chair, Bruce, and dig in."
>>>>>
>>>>>He's right that supermarket mushroom soup is not the first choice
>>>>>for cooking pork chops. Have you tried it?
>>>>
>>>> you mean "your" first choice. Let the people on this group eat and
>>>> cook the way they want.
>>>
>>>Have I stopped you eating or cooking what you want?
>>
>> It's not about me it's about you. You make nasty comments about the
>> way some here prepare their food and the ingredients they use. This
>> hasn't been a Epicurious sort of place for years. But I guess you
>> just like to walk into a stranger's home and start telling them what
>> is wrong with them.
>
>You're right. I don't know the house rules here. Sorry about that. Give
>me time or is there a FAQ?

just get to know everybody and enter gently.
Hi Pamela. Are you cooking for yourself or others?
Do you bake? Cakes, cookies, bread? Do you do any canning
(preserving) Do you raise a garden? Share those kinds of things. Any
ethnic foods you prefer or prepare often?
Janet US

On Wed, 07 Nov 2018 06:01:49 +1100, Brice >
wrote:

>On Tue, 06 Nov 2018 08:13:40 -0400, wrote:
>
>>On Tue, 06 Nov 2018 12:52:13 +1100, Brice >
>>wrote:
>>
>>>On Mon, 5 Nov 2018 18:45:53 -0700, graham > wrote:
>>>
>>>>On 2018-11-05 5:46 PM, wrote:
>>>
>>>>> You're right though, the fat that is gathered is marvellous for
>>>>> roasting spuds amongst other things.
>>>
>>>Lucretia's a real animal lover. Therefore she doesn't consume animal
>>>products often. Nevertheless, all the food she talks about here has
>>>meat or fat in it. Could it be she talks the talk but doesn't walk the
>>>walk in her Canadian condo?
>>
>>These righteous Australian vegetarians are such a pain, maybe we
>>should try out some cannabilism.
>
>I understand it's inconvenient when someone points out you were lying.
>Apparently, you meant something else when you said you "love" animals.

I do love animals - I also eat meat and as I have said, were I young
now, likely I would be a vegetarian, but it's a bit late. However
when I think of the quantity of meat I used to eat and what I eat now
due to a fading appetite, that's better than nothing.

On Tue, 06 Nov 2018 12:52:25 -0700, U.S. Janet B. >
wrote:

>On Tue, 06 Nov 2018 18:58:50 GMT, Pamela >
>wrote:
>
>>On 17:59 6 Nov 2018, U.S. Janet B. > wrote in
m:
>>
>>> On Mon, 05 Nov 2018 21:42:06 GMT, Pamela >
>>> wrote:
>>>
>>>>On 15:18 5 Nov 2018, U.S. Janet B. > wrote in
m:
>>>>
>>>>> On Mon, 05 Nov 2018 13:37:37 GMT, Pamela >
>>>>> wrote:
>>>>>
>>>>>>On 05:10 5 Nov 2018, "
> wrote in
:
>>>>>>
>>>>>>> On Sunday, November 4, 2018 at 7:02:24 PM UTC-6, Brice wrote:
>>>>>>>>
>>>>>>>> Cooking meat in supermarket soup sounds like a hurricane survival
>>>>>>>> dish to me.
>>>>>>>>
>>>>>>> I don't recall seeing one post here from anyone that said "Pull up
>>>>>>> a chair, Bruce, and dig in."
>>>>>>
>>>>>>He's right that supermarket mushroom soup is not the first choice
>>>>>>for cooking pork chops. Have you tried it?
>>>>>
>>>>> you mean "your" first choice. Let the people on this group eat and
>>>>> cook the way they want.
>>>>
>>>>Have I stopped you eating or cooking what you want?
>>>
>>> It's not about me it's about you. You make nasty comments about the
>>> way some here prepare their food and the ingredients they use. This
>>> hasn't been a Epicurious sort of place for years. But I guess you
>>> just like to walk into a stranger's home and start telling them what
>>> is wrong with them.
>>
>>You're right. I don't know the house rules here. Sorry about that. Give
>>me time or is there a FAQ?
>
>just get to know everybody and enter gently.
>Hi Pamela. Are you cooking for yourself or others?
>Do you bake? Cakes, cookies, bread? Do you do any canning
>(preserving) Do you raise a garden? Share those kinds of things. Any
>ethnic foods you prefer or prepare often?
>Janet US

Unfair she picked on you anyway