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Do you have some thyme to read this?
Last week I prepared a quiche with diced ham, sautéed mushrooms and sautéed shallot. It was ok, nothing spectacular, but I ate it just the same. Meh. There was enough ham and mushrooms left over to make one more quiche which I did Tuesday evening. This time I added 3 or 4 dashes of dried thyme, baked it, let it cook for about 30 minutes or so before slicing. It was really disappointing but I refrigerated the rest. Thursday evening I decide to eat another slice and if it was as disagree- able as it was Tuesday it would go in the garbage for Friday pickup. Oh my, the thorough chilling improved the taste immeasurably! I was tempted to add a dash or two of granulated garlic but thought I would just go with the thyme. Maybe next time. |
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" wrote:
> > Thursday evening I decide to eat another slice and if it was as disagree- > able as it was Tuesday it would go in the garbage for Friday pickup. Oh > my, the thorough chilling improved the taste immeasurably! I've noticed that many dishes, while are good right away, are often better the next day. Notably, chili, my recent pork chops with mushroom gravy. Even beef stew and homemade spaghetti sauce. Good now but even better later. The overnight rest and blend really does benefit many things. Too bad for the few here that don't eat leftovers....their loss. |
Do you have some thyme to read this?
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Do you have some thyme to read this?
On Fri, 16 Nov 2018 15:07:25 -0500, Gary > wrote:
" wrote: >> >> Thursday evening I decide to eat another slice and if it was as disagree- >> able as it was Tuesday it would go in the garbage for Friday pickup. Oh >> my, the thorough chilling improved the taste immeasurably! > >I've noticed that many dishes, while are good right away, are >often better the next day. Notably, chili, my recent pork chops >with mushroom gravy. Even beef stew and homemade spaghetti sauce. >Good now but even better later. > >The overnight rest and blend really does benefit many things. Too >bad for the few here that don't eat leftovers....their loss. Just don't eat it on the day you make it. That way it's not leftovers, but delayed eating. |
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On Friday, November 16, 2018 at 2:33:32 PM UTC-6, Gary wrote:
> " wrote: > > > > Thursday evening I decide to eat another slice and if it was as disagree- > > able as it was Tuesday it would go in the garbage for Friday pickup. Oh > > my, the thorough chilling improved the taste immeasurably! > > I've noticed that many dishes, while are good right away, are > often better the next day. Notably, chili, my recent pork chops > with mushroom gravy. Even beef stew and homemade spaghetti sauce. > Good now but even better later. > > The overnight rest and blend really does benefit many things. Too > bad for the few here that don't eat leftovers....their loss. > Add potato salad and slaw to that list of foods that improve with a thorough chilling. Leftovers don't bother me in the least as it means I don't have to cook a meal every single night. That childhood admonishment of "clean your plate" has paid off all these years later. |
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On Friday, November 16, 2018 at 2:35:56 PM UTC-6, notbob wrote:
> > On 11/16/2018 12:42 PM, wrote: > > > Last week I prepared a quiche with diced ham, sautéed mushrooms and sautéed > > shallot. It was ok, nothing spectacular, but I ate it just the same. Meh. > > > I jes wanna say, here, that I can see why yer quiche was so boring. Try > bacon/grn onions/mushrooms. > > MEAT PART > ------------ > > !/2 lb bacon, fried crispy, and put aside fer crumbling back into > custard mix. > My diced ham was lightly cooked in a touch of oil and a small pat of butter. I sampled after cooling and had a hard time keeping my hand out of the bowl. But this time I had no onions of any sort to put in the mixture but it turned out great after snoozing in the 'frig for 2 days. > > ANY QUICHE > > 4 ozs of sharp cheddar (mixed in) > > 4 0zs of Parmasan (two oz mixed in, 2 oz sprinkled on top). > I used Swiss and a tad of Monterey Jack and a large handful of parmesan this time as well. I went easy on the salt as the parmesan would be salty. > > No thyme necessary ....or..... ;) > > nb > The thyme was only added after reading a few recipes recommending it so I though 'why not?' |
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Brice wrote:
> > Gary wrote: > >The overnight rest and blend really does benefit many things. Too > >bad for the few here that don't eat leftovers....their loss. > > Just don't eat it on the day you make it. That way it's not leftovers, > but delayed eating. There ya go! Very true. :) |
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> wrote in message ... Last week I prepared a quiche with diced ham, sautéed mushrooms and sautéed shallot. It was ok, nothing spectacular, but I ate it just the same. Meh. There was enough ham and mushrooms left over to make one more quiche which I did Tuesday evening. This time I added 3 or 4 dashes of dried thyme, baked it, let it cook for about 30 minutes or so before slicing. It was really disappointing but I refrigerated the rest. Thursday evening I decide to eat another slice and if it was as disagree- able as it was Tuesday it would go in the garbage for Friday pickup. Oh my, the thorough chilling improved the taste immeasurably! I was tempted to add a dash or two of granulated garlic but thought I would just go with the thyme. Maybe next time. Needs onions and cheese. |
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On Fri, 16 Nov 2018 14:06:55 -0800, Julie Bove wrote:
> Needs onions and cheese. Irony: Julie handing out gratuitous advice telling you what your food needs. -sw |
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Do you have some thyme to read this?
On Friday, November 16, 2018 at 6:31:42 PM UTC-6, Sqwertz wrote:
> > On Fri, 16 Nov 2018 14:06:55 -0800, Julie Bove wrote: > > > Needs onions and cheese. > > Irony: Julie handing out gratuitous advice telling you what your > food needs. > > -sw > Ain't that the damned truth. I'm willing to bet if quiche every crosses her threshold it's one she's bought then will bitch they don't like quiche. |
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On Fri, 16 Nov 2018 17:26:01 -0800 (PST), "
> wrote: >On Friday, November 16, 2018 at 6:31:42 PM UTC-6, Sqwertz wrote: >> >> On Fri, 16 Nov 2018 14:06:55 -0800, Julie Bove wrote: >> >> > Needs onions and cheese. >> >> Irony: Julie handing out gratuitous advice telling you what your >> food needs. >> >> -sw >> >Ain't that the damned truth. I'm willing to bet if quiche every crosses >her threshold it's one she's bought then will bitch they don't like quiche. Kvetch, kvetch, Jo-Jo. |
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"Gary" > wrote in message ...
> " wrote: >> >> Thursday evening I decide to eat another slice and if it was as disagree- >> able as it was Tuesday it would go in the garbage for Friday pickup. Oh >> my, the thorough chilling improved the taste immeasurably! > > I've noticed that many dishes, while are good right away, are > often better the next day. Notably, chili, my recent pork chops > with mushroom gravy. Even beef stew and homemade spaghetti sauce. > Good now but even better later. > > The overnight rest and blend really does benefit many things. Too > bad for the few here that don't eat leftovers....their loss. I roasted a smaller turkey today, 13 pounds. I sliced it up to send to a potluck that I didn't attend due to the terrible air, I rubbed it all over with butter that had thyme in it, really a nice flavor, I used the carcass to make some turkey soup. I made dumplings to go with it and a green salad, we had it for dinner. The soup is so good, turkey carcasses make great soup. I will be eating it for a few days, since it is always better the next day too. Now, I am sick of fooling around with a turkey, so will not have that for Thanksgiving. :) Cheri |
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On 2018-11-16 6:21 p.m., Ed Pawlowski wrote:
>> > > Exactly.Â* Some things don't hold up well or reheat well, but many > improve with time. I also like to make some things ahead so I don't have > to make a full meal every night. > > A roast may be a leftover on a second night and then sandwiches the > third, hash in a morning.Â* Same with chicken. While stews improve somewhat on the 2nd and 3rd days, I *never* reheat roast meats nor make stews of them. After that first meal, leftovers subsequently are always eaten cold at my table. Reheated roast/grilled meats have a very unattractive flavour to my taste. In that, I follow my father. |
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Do you have some thyme to read this?
On Friday, November 16, 2018 at 10:27:34 PM UTC-6, Brice wrote:
> > Suck, bitch, suck, bitch. > You need to work on that green-eyed monster; it's very unbecoming. |
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On Fri, 16 Nov 2018 21:14:02 -0800 (PST), "
> wrote: >On Friday, November 16, 2018 at 10:27:34 PM UTC-6, Brice wrote: >> >> Suck, bitch, suck, bitch. >> >You need to work on that green-eyed monster; it's very unbecoming. Just calling what I see, Jo-Jo :) |
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"Cheri" wrote in message ... "Gary" > wrote in message ... > " wrote: >> >> Thursday evening I decide to eat another slice and if it was as disagree- >> able as it was Tuesday it would go in the garbage for Friday pickup. Oh >> my, the thorough chilling improved the taste immeasurably! > > I've noticed that many dishes, while are good right away, are > often better the next day. Notably, chili, my recent pork chops > with mushroom gravy. Even beef stew and homemade spaghetti sauce. > Good now but even better later. > > The overnight rest and blend really does benefit many things. Too > bad for the few here that don't eat leftovers....their loss. I roasted a smaller turkey today, 13 pounds. I sliced it up to send to a potluck that I didn't attend due to the terrible air, I rubbed it all over with butter that had thyme in it, really a nice flavor, I used the carcass to make some turkey soup. I made dumplings to go with it and a green salad, we had it for dinner. The soup is so good, turkey carcasses make great soup. I will be eating it for a few days, since it is always better the next day too. Now, I am sick of fooling around with a turkey, so will not have that for Thanksgiving. :) Cheri == What will you have instead? How near are you to those fires? It has been hellish:( I hope you are safe!!!! |
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On Friday, November 16, 2018 at 9:02:11 PM UTC-5, graham wrote:
> On 2018-11-16 6:21 p.m., Ed Pawlowski wrote: > > >> > > > > Exactly.Â* Some things don't hold up well or reheat well, but many > > improve with time. I also like to make some things ahead so I don't have > > to make a full meal every night. > > > > A roast may be a leftover on a second night and then sandwiches the > > third, hash in a morning.Â* Same with chicken. > > While stews improve somewhat on the 2nd and 3rd days, I *never* reheat > roast meats nor make stews of them. After that first meal, leftovers > subsequently are always eaten cold at my table. Reheated roast/grilled > meats have a very unattractive flavour to my taste. In that, I follow my > father. Not everybody can taste that. I certainly can. I only reheat meat if it's in some strongly flavored sauce, and then very, very gently. Cindy Hamilton |
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On Fri, 16 Nov 2018 19:02:08 -0700, graham > wrote:
>On 2018-11-16 6:21 p.m., Ed Pawlowski wrote: > >>> >> >> Exactly.* Some things don't hold up well or reheat well, but many >> improve with time. I also like to make some things ahead so I don't have >> to make a full meal every night. >> >> A roast may be a leftover on a second night and then sandwiches the >> third, hash in a morning.* Same with chicken. > >While stews improve somewhat on the 2nd and 3rd days, I *never* reheat >roast meats nor make stews of them. After that first meal, leftovers >subsequently are always eaten cold at my table. Reheated roast/grilled >meats have a very unattractive flavour to my taste. In that, I follow my >father. Makes sense. It's the flavour of an aging corpse. You need a strong sauce to cover that up. |
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On Sat, 17 Nov 2018 03:28:50 -0800 (PST), Cindy Hamilton
> wrote: >On Friday, November 16, 2018 at 9:02:11 PM UTC-5, graham wrote: >> On 2018-11-16 6:21 p.m., Ed Pawlowski wrote: >> >> >> >> > >> > Exactly.* Some things don't hold up well or reheat well, but many >> > improve with time. I also like to make some things ahead so I don't have >> > to make a full meal every night. >> > >> > A roast may be a leftover on a second night and then sandwiches the >> > third, hash in a morning.* Same with chicken. >> >> While stews improve somewhat on the 2nd and 3rd days, I *never* reheat >> roast meats nor make stews of them. After that first meal, leftovers >> subsequently are always eaten cold at my table. Reheated roast/grilled >> meats have a very unattractive flavour to my taste. In that, I follow my >> father. > >Not everybody can taste that. I certainly can. I only reheat meat if >it's in some strongly flavored sauce, and then very, very gently. Yes, a strong flavoured sauce will do it. |
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On Sat, 17 Nov 2018 03:28:50 -0800 (PST), Cindy Hamilton
> wrote: >On Friday, November 16, 2018 at 9:02:11 PM UTC-5, graham wrote: >> On 2018-11-16 6:21 p.m., Ed Pawlowski wrote: >> >> >> >> > >> > Exactly.* Some things don't hold up well or reheat well, but many >> > improve with time. I also like to make some things ahead so I don't have >> > to make a full meal every night. >> > >> > A roast may be a leftover on a second night and then sandwiches the >> > third, hash in a morning.* Same with chicken. >> >> While stews improve somewhat on the 2nd and 3rd days, I *never* reheat >> roast meats nor make stews of them. After that first meal, leftovers >> subsequently are always eaten cold at my table. Reheated roast/grilled >> meats have a very unattractive flavour to my taste. In that, I follow my >> father. > >Not everybody can taste that. I certainly can. I only reheat meat if >it's in some strongly flavored sauce, and then very, very gently. > >Cindy Hamilton I can. I never reheat roasted meat because of it. To me it takes on a flavor of overcooked venison or lamb. |
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Do you have some thyme to read this?
"Ophelia" > wrote in message
... > > > "Cheri" wrote in message ... > > "Gary" > wrote in message > ... >> " wrote: >>> >>> Thursday evening I decide to eat another slice and if it was as >>> disagree- >>> able as it was Tuesday it would go in the garbage for Friday pickup. Oh >>> my, the thorough chilling improved the taste immeasurably! >> >> I've noticed that many dishes, while are good right away, are >> often better the next day. Notably, chili, my recent pork chops >> with mushroom gravy. Even beef stew and homemade spaghetti sauce. >> Good now but even better later. >> >> The overnight rest and blend really does benefit many things. Too >> bad for the few here that don't eat leftovers....their loss. > > > I roasted a smaller turkey today, 13 pounds. I sliced it up to send to a > potluck that I didn't attend due to the terrible air, I rubbed it all over > with butter that had thyme in it, really a nice flavor, I used the carcass > to make some turkey soup. I made dumplings to go with it and a green > salad, > we had it for dinner. The soup is so good, turkey carcasses make great > soup. > I will be eating it for a few days, since it is always better the next day > too. Now, I am sick of fooling around with a turkey, so will not have that > for Thanksgiving. :) > > Cheri > > == > > What will you have instead? > > How near are you to those fires? It has been hellish:( I hope you are > safe!!!! I haven't decided yet, what are you having? I am not close to the fire, a little over a hundred miles or so, but the smoke is stuck in the valley so the air is terrible where I am, so staying inside. It's been a nightmare for the people impacted with losing homes, lives etc., so sad. Cheri |
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"U.S. Janet B." > wrote in message
... > On Sat, 17 Nov 2018 03:28:50 -0800 (PST), Cindy Hamilton > > wrote: > >>On Friday, November 16, 2018 at 9:02:11 PM UTC-5, graham wrote: >>> On 2018-11-16 6:21 p.m., Ed Pawlowski wrote: >>> >>> >> >>> > >>> > Exactly. Some things don't hold up well or reheat well, but many >>> > improve with time. I also like to make some things ahead so I don't >>> > have >>> > to make a full meal every night. >>> > >>> > A roast may be a leftover on a second night and then sandwiches the >>> > third, hash in a morning. Same with chicken. >>> >>> While stews improve somewhat on the 2nd and 3rd days, I *never* reheat >>> roast meats nor make stews of them. After that first meal, leftovers >>> subsequently are always eaten cold at my table. Reheated roast/grilled >>> meats have a very unattractive flavour to my taste. In that, I follow my >>> father. >> >>Not everybody can taste that. I certainly can. I only reheat meat if >>it's in some strongly flavored sauce, and then very, very gently. >> >>Cindy Hamilton > > I can. I never reheat roasted meat because of it. To me it takes on > a flavor of overcooked venison or lamb. I can't, thankfully. Cheri |
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"Cheri" wrote in message ... > I roasted a smaller turkey today, 13 pounds. I sliced it up to send to a > potluck that I didn't attend due to the terrible air, I rubbed it all over > with butter that had thyme in it, really a nice flavor, I used the carcass > to make some turkey soup. I made dumplings to go with it and a green > salad, > we had it for dinner. The soup is so good, turkey carcasses make great > soup. > I will be eating it for a few days, since it is always better the next day > too. Now, I am sick of fooling around with a turkey, so will not have that > for Thanksgiving. :) > > Cheri > > == > > What will you have instead? > > How near are you to those fires? It has been hellish:( I hope you are > safe!!!! I haven't decided yet, what are you having? I am not close to the fire, a little over a hundred miles or so, but the smoke is stuck in the valley so the air is terrible where I am, so staying inside. It's been a nightmare for the people impacted with losing homes, lives etc., so sad. Cheri == Yes, we are getting regular reports about it:( They do say though, that fires are expect in other places:( Please don't think I am trying to be frightening, I just want you to be super careful!! Food? We don't celebrate Thanksgiving so I am not sure. Just make sure you have a good one:)) |
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On 2018-11-17 6:28 AM, Cindy Hamilton wrote:
> Not everybody can taste that. I certainly can. I only reheat meat if > it's in some strongly flavored sauce, and then very, very gently. I like to reheat beef, chicken and turkey gently in gravy. I make a curry sauce to heat up leftover lamb. Meatloaf can be reheated in the oven, in a microwave or sliced and heated on a frying pan. |
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Do you have some thyme to read this?
"Ophelia" > wrote in message
... > > > "Cheri" wrote in message ... > >> I roasted a smaller turkey today, 13 pounds. I sliced it up to send to a >> potluck that I didn't attend due to the terrible air, I rubbed it all >> over >> with butter that had thyme in it, really a nice flavor, I used the >> carcass >> to make some turkey soup. I made dumplings to go with it and a green >> salad, >> we had it for dinner. The soup is so good, turkey carcasses make great >> soup. >> I will be eating it for a few days, since it is always better the next >> day >> too. Now, I am sick of fooling around with a turkey, so will not have >> that >> for Thanksgiving. :) >> >> Cheri >> >> == >> >> What will you have instead? >> >> How near are you to those fires? It has been hellish:( I hope you are >> safe!!!! > > > I haven't decided yet, what are you having? I am not close to the fire, a > little over a hundred miles or so, but the smoke is stuck in the valley so > the air is terrible where I am, so staying inside. It's been a nightmare > for > the people impacted with losing homes, lives etc., so sad. > > Cheri > > == > > Yes, we are getting regular reports about it:( They do say though, that > fires are expect in other places:( > > Please don't think I am trying to be frightening, I just want you to be > super careful!! > > Food? We don't celebrate Thanksgiving so I am not sure. Just make sure > you have a good one:)) > No, I know you're not, also I did think about you not celebrating Thanksgiving after I posted, but you will eat that day, so what will you have this coming Thursday. ;-) Cheri |
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"Cheri" wrote in message ... "Ophelia" > wrote in message ... > > > "Cheri" wrote in message ... > >> I roasted a smaller turkey today, 13 pounds. I sliced it up to send to a >> potluck that I didn't attend due to the terrible air, I rubbed it all >> over >> with butter that had thyme in it, really a nice flavor, I used the >> carcass >> to make some turkey soup. I made dumplings to go with it and a green >> salad, >> we had it for dinner. The soup is so good, turkey carcasses make great >> soup. >> I will be eating it for a few days, since it is always better the next >> day >> too. Now, I am sick of fooling around with a turkey, so will not have >> that >> for Thanksgiving. :) >> >> Cheri >> >> == >> >> What will you have instead? >> >> How near are you to those fires? It has been hellish:( I hope you are >> safe!!!! > > > I haven't decided yet, what are you having? I am not close to the fire, a > little over a hundred miles or so, but the smoke is stuck in the valley so > the air is terrible where I am, so staying inside. It's been a nightmare > for > the people impacted with losing homes, lives etc., so sad. > > Cheri > > == > > Yes, we are getting regular reports about it:( They do say though, that > fires are expect in other places:( > > Please don't think I am trying to be frightening, I just want you to be > super careful!! > > Food? We don't celebrate Thanksgiving so I am not sure. Just make sure > you have a good one:)) > No, I know you're not, also I did think about you not celebrating Thanksgiving after I posted, but you will eat that day, so what will you have this coming Thursday. ;-) Cheri == lol I haven't decided yet:)) I have a lot to think about this weekend. We are going back up home on Monday, so I will think about it once I am sorted out:)) It you really want, and if I remember, I will let you know? :)) |
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"Ophelia" > wrote in message
... > > > "Cheri" wrote in message ... > > "Ophelia" > wrote in message > ... >> >> >> "Cheri" wrote in message ... >> >>> I roasted a smaller turkey today, 13 pounds. I sliced it up to send to a >>> potluck that I didn't attend due to the terrible air, I rubbed it all >>> over >>> with butter that had thyme in it, really a nice flavor, I used the >>> carcass >>> to make some turkey soup. I made dumplings to go with it and a green >>> salad, >>> we had it for dinner. The soup is so good, turkey carcasses make great >>> soup. >>> I will be eating it for a few days, since it is always better the next >>> day >>> too. Now, I am sick of fooling around with a turkey, so will not have >>> that >>> for Thanksgiving. :) >>> >>> Cheri >>> >>> == >>> >>> What will you have instead? >>> >>> How near are you to those fires? It has been hellish:( I hope you are >>> safe!!!! >> >> >> I haven't decided yet, what are you having? I am not close to the fire, a >> little over a hundred miles or so, but the smoke is stuck in the valley >> so >> the air is terrible where I am, so staying inside. It's been a nightmare >> for >> the people impacted with losing homes, lives etc., so sad. >> >> Cheri >> >> == >> >> Yes, we are getting regular reports about it:( They do say though, that >> fires are expect in other places:( >> >> Please don't think I am trying to be frightening, I just want you to be >> super careful!! >> >> Food? We don't celebrate Thanksgiving so I am not sure. Just make sure >> you have a good one:)) > >> > > No, I know you're not, also I did think about you not celebrating > Thanksgiving after I posted, but you will eat that day, so what will you > have this coming Thursday. ;-) > > Cheri > > == > > lol I haven't decided yet:)) I have a lot to think about this weekend. > We are going back up home on Monday, so I will think about it once I am > sorted out:)) > > It you really want, and if I remember, I will let you know? :)) Sure, I will let you know what we have for Thanksgiving as well. :) Cheri |
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"Cheri" wrote in message ... "Ophelia" > wrote in message ... > > > "Cheri" wrote in message ... > > "Ophelia" > wrote in message > ... >> >> >> "Cheri" wrote in message ... >> >>> I roasted a smaller turkey today, 13 pounds. I sliced it up to send to a >>> potluck that I didn't attend due to the terrible air, I rubbed it all >>> over >>> with butter that had thyme in it, really a nice flavor, I used the >>> carcass >>> to make some turkey soup. I made dumplings to go with it and a green >>> salad, >>> we had it for dinner. The soup is so good, turkey carcasses make great >>> soup. >>> I will be eating it for a few days, since it is always better the next >>> day >>> too. Now, I am sick of fooling around with a turkey, so will not have >>> that >>> for Thanksgiving. :) >>> >>> Cheri >>> >>> == >>> >>> What will you have instead? >>> >>> How near are you to those fires? It has been hellish:( I hope you are >>> safe!!!! >> >> >> I haven't decided yet, what are you having? I am not close to the fire, a >> little over a hundred miles or so, but the smoke is stuck in the valley >> so >> the air is terrible where I am, so staying inside. It's been a nightmare >> for >> the people impacted with losing homes, lives etc., so sad. >> >> Cheri >> >> == >> >> Yes, we are getting regular reports about it:( They do say though, that >> fires are expect in other places:( >> >> Please don't think I am trying to be frightening, I just want you to be >> super careful!! >> >> Food? We don't celebrate Thanksgiving so I am not sure. Just make sure >> you have a good one:)) > >> > > No, I know you're not, also I did think about you not celebrating > Thanksgiving after I posted, but you will eat that day, so what will you > have this coming Thursday. ;-) > > Cheri > > == > > lol I haven't decided yet:)) I have a lot to think about this weekend. We > are going back up home on Monday, so I will think about it once I am > sorted out:)) > > It you really want, and if I remember, I will let you know? :)) Sure, I will let you know what we have for Thanksgiving as well. :) Cheri === I will enjoy hearing about that:))) Thank you:) |
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On Sat, 17 Nov 2018 10:44:28 -0500, Dave Smith
> wrote: >On 2018-11-17 6:28 AM, Cindy Hamilton wrote: > >> Not everybody can taste that. I certainly can. I only reheat meat if >> it's in some strongly flavored sauce, and then very, very gently. > >I like to reheat beef, chicken and turkey gently in gravy. I make a >curry sauce to heat up leftover lamb. Meatloaf can be reheated in the >oven, in a microwave or sliced and heated on a frying pan. > Let me re-explain. Reheated roast tastes to me of venison that has grazed in a pine forest or of mutton. Janet US |
Do you have some thyme to read this?
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Do you have some thyme to read this?
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Do you have some thyme to read this?
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Do you have some thyme to read this?
notbob wrote:
> On 11/17/2018 12:02 PM, wrote: > > > I'm speechless at the thought of sage being so expensive! > > As was I, upon discovering what I actually paid fer sprmkt spices. > It's typically three or four dollars fer a tiny can of ground spices > weighing about a tenth of an ounce. > > I looked the last time I went to the store. They no longer even > carry McCormicks regular spice line at my local sprmkt. Only > artisan (higher priced) and house-brand (lower priced) spices. Plus, > sage is pretty much gone, anywho, what with T-day only about a wk > away. > > Health food stores (HFS) sometime sell large bags of thyme. I'm jes > finishing off a 1/2 lb bag of organic thyme. A great herb! ;) > > nb We use Savory Spice Shop here and do a bulk local order then split at my house. Same sort of thing with Yeast, bulk order in 2lb amounts, split and put in freezer. It's 2.50 a jar that way. |
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> wrote in message ... > On Friday, November 16, 2018 at 6:31:42 PM UTC-6, Sqwertz wrote: >> >> On Fri, 16 Nov 2018 14:06:55 -0800, Julie Bove wrote: >> >> > Needs onions and cheese. >> >> Irony: Julie handing out gratuitous advice telling you what your >> food needs. >> >> -sw >> > Ain't that the damned truth. I'm willing to bet if quiche every crosses > her threshold it's one she's bought then will bitch they don't like > quiche. Nonsense. I've made it before. It's nobody's favorite food though. |
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"Sqwertz" > wrote in message ... > On Fri, 16 Nov 2018 17:26:01 -0800 (PST), > wrote: > >> On Friday, November 16, 2018 at 6:31:42 PM UTC-6, Sqwertz wrote: >>> >>> On Fri, 16 Nov 2018 14:06:55 -0800, Julie Bove wrote: >>> >>>> Needs onions and cheese. >>> >>> Irony: Julie handing out gratuitous advice telling you what your >>> food needs. >>> >> Ain't that the damned truth. I'm willing to bet if quiche every crosses >> her threshold it's one she's bought then will bitch they don't like >> quiche. > > She's stated several times that eggs are her only "true allergy". > So quiche advice from her is Extra Special USDA Grade AA Prime > irony. Bullshit. I have no true food allergies. Eggs make me violently ill though so I don't eat them. That doesn't stop me from making them though. |
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