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Swedish Rye Bread?
On Mon, 26 Nov 2018 22:38:59 -0800, "Julie Bove"
> wrote: > >"jmcquown" > wrote in message ... >> On 11/26/2018 12:50 PM, cshenk wrote: >>> jmcquown wrote: >>> >>>> I'm definitely fine I simply skimmed her post and saw the word >>>> "citrus". I made a mistake, so sorry! I don't pay that much >>>> attention to what she posts since they are usually long winded tales >>>> about things she can't find or for some reason rejects. >>>> >>>> As she said, get out the popcorn! She already stated she wants to >>>> see how long this alleged "dispute" will go on. Ready to go to >>>> battle over nothing, Carol? LOL >>>> >>>> Jill >>> >>> Naw, I've often skimmed and missed something. I think it would be >>> wierd if no one else had done that. >>> >>> Meantime, that leftover T-day evil celery is staring at me from the >>> crisper.... I am not a celery cook. I think for the one off, I will >>> let it go to the great celery bin in the sky.... >>> >> I'm not a big fan of celery either. I'm not one of those people who >> always hae celery on hand. I do use dried ground celery leaves and celery >> salt comes in handy when I make barley pilaf. > >I love it! Most weeks I buy two stalks unless I can find a really big one. I >love it sliced into green salads, stuffed with cheese or peanut butter and I >put it in all sorts of things that I cook. I enjoy celery braised in chicken stock, especially in winter. I use a lot of celery in Chinese stir frys too... if sliced on the bias its strings are half as long, looks nicer too. I really enjoy the flavor of celery, as a kid my favorite soda was Dr. Browns Cel-Ray Tonic. I haven't seen any here but years ago every NYC kosher deli had it, couldn't eat a pastrami on rye without Cel-Ray. |
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Swedish Rye Bread?
On Mon, 26 Nov 2018 22:43:44 -0800, "Julie Bove"
> wrote: > > wrote in message .. . >> On Mon, 26 Nov 2018 23:49:16 +0000 (UTC), tert in seattle >> > wrote: >> writes: >>>>On 11/26/2018 12:50 PM, cshenk wrote: >>>>> jmcquown wrote: >>>>> >>>>>> I'm definitely fine I simply skimmed her post and saw the word >>>>>> "citrus". I made a mistake, so sorry! I don't pay that much >>>>>> attention to what she posts since they are usually long winded tales >>>>>> about things she can't find or for some reason rejects. >>>>>> >>>>>> As she said, get out the popcorn! She already stated she wants to >>>>>> see how long this alleged "dispute" will go on. Ready to go to >>>>>> battle over nothing, Carol? LOL >>>>>> >>>>>> Jill >>>>> >> >> >>>>> Naw, I've often skimmed and missed something. I think it would be >>>>> wierd if no one else had done that. >>>>> >>>>> Meantime, that leftover T-day evil celery is staring at me from the >>>>> crisper.... I am not a celery cook. I think for the one off, I will >>>>> let it go to the great celery bin in the sky.... >>>>> >>>>I'm not a big fan of celery either. I'm not one of those people who >>>>always hae celery on hand. I do use dried ground celery leaves and >>>>celery salt comes in handy when I make barley pilaf. >>>> >>>>Jill >>> >>> >>>creamy celery soup - it's good stuff! >> >> I always have celery,,, last week large stalks 88¢. bought two... >> great for soups/stews > >I wish I could get it for that price here! When I used to go to the movies, >I'd take a bag of large slices in my purse to munch on. Crispy like popcorn >and far less carbs! Celery has got to be one of my top 10 foods! Was on sale for Thanksgiving, people put a lot of celery in stuffing, etc.... usually celery is about $2.50. I don't make traditional stuffing with all that greasy stale bread. But I still add like half a bunch of celery to kasha varnishkas, largish dice and a couple fine diced Vidalias. I have about half the turkey (boneless) in the freezer and two containers of kasha varniskas frozen, and I froze about a pint of the gravy, I'm seriously thinking of a butt half of fresh ham for Christmas dinner... I'll soon be discussing this with the butcher at the market in town. My wife won't eat cured ham but she loves fresh ham. We like plantains too but we've never seen any around here. |
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Swedish Rye Bread?
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Swedish Rye Bread?
> wrote in message ... > On Mon, 26 Nov 2018 22:38:59 -0800, "Julie Bove" > > wrote: > >> >>"jmcquown" > wrote in message ... >>> On 11/26/2018 12:50 PM, cshenk wrote: >>>> jmcquown wrote: >>>> >>>>> I'm definitely fine I simply skimmed her post and saw the word >>>>> "citrus". I made a mistake, so sorry! I don't pay that much >>>>> attention to what she posts since they are usually long winded tales >>>>> about things she can't find or for some reason rejects. >>>>> >>>>> As she said, get out the popcorn! She already stated she wants to >>>>> see how long this alleged "dispute" will go on. Ready to go to >>>>> battle over nothing, Carol? LOL >>>>> >>>>> Jill >>>> >>>> Naw, I've often skimmed and missed something. I think it would be >>>> wierd if no one else had done that. >>>> >>>> Meantime, that leftover T-day evil celery is staring at me from the >>>> crisper.... I am not a celery cook. I think for the one off, I will >>>> let it go to the great celery bin in the sky.... >>>> >>> I'm not a big fan of celery either. I'm not one of those people who >>> always hae celery on hand. I do use dried ground celery leaves and >>> celery >>> salt comes in handy when I make barley pilaf. >> >>I love it! Most weeks I buy two stalks unless I can find a really big one. >>I >>love it sliced into green salads, stuffed with cheese or peanut butter and >>I >>put it in all sorts of things that I cook. > > I enjoy celery braised in chicken stock, especially in winter. I use > a lot of celery in Chinese stir frys too... if sliced on the bias its > strings are half as long, looks nicer too. I really enjoy the flavor > of celery, as a kid my favorite soda was Dr. Browns Cel-Ray Tonic. I > haven't seen any here but years ago every NYC kosher deli had it, > couldn't eat a pastrami on rye without Cel-Ray. I often put it in stir fries. Has lots of natural sodium and that's good for knee joints. |
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Swedish Rye Bread?
Julie Bove wrote:
> > "jmcquown" > wrote in message > ... > > On 11/26/2018 12:50 PM, cshenk wrote: > > > jmcquown wrote: > > > > > > > I'm definitely fine I simply skimmed her post and saw the > > > > word "citrus". I made a mistake, so sorry! I don't pay that > > > > much attention to what she posts since they are usually long > > > > winded tales about things she can't find or for some reason > > > > rejects. > > > > > > > > As she said, get out the popcorn! She already stated she wants > > > > to see how long this alleged "dispute" will go on. Ready to go > > > > to battle over nothing, Carol? LOL > > > > > > > > Jill > > > > > > Naw, I've often skimmed and missed something. I think it would be > > > wierd if no one else had done that. > > > > > > Meantime, that leftover T-day evil celery is staring at me from > > > the crisper.... I am not a celery cook. I think for the one > > > off, I will let it go to the great celery bin in the sky.... > > > > > I'm not a big fan of celery either. I'm not one of those people > > who always hae celery on hand. I do use dried ground celery > > leaves and celery salt comes in handy when I make barley pilaf. > > I love it! Most weeks I buy two stalks unless I can find a really big > one. I love it sliced into green salads, stuffed with cheese or > peanut butter and I put it in all sorts of things that I cook. LOL, mine is subsuming and may be the rare toss here. |
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Swedish Rye Bread?
Gary wrote:
> cshenk wrote: > > > > BTW, not cooking related, I got a very nice backroom heater I am > > pleased with. > > > > https://www.amazon.com/gp/product/B077K1ZHP9 > > > > I suspect short of 17F here, I have my back room back again. > > Ummm...did you just say it was about 17F here yesterday morning? > lol Not in > Virginia Beach. 4-5am temps here were 50F and went up to 65F > later in the day. I only live about 8-10 miles from you. WTH? No, I said *short of 17F* I think this heater will work. I do not think the heater will hold well in that level of cold as it is a sunroom. Too much heat loss from the glass walls. For today, it's showing as 41F right now with a drop to 36F tonight and TV news says windchill may be 22F. |
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Swedish Rye Bread?
On Tue, 27 Nov 2018 19:08:58 -0600, "cshenk" > wrote:
>Julie Bove wrote: > >> >> "jmcquown" > wrote in message >> ... >> > On 11/26/2018 12:50 PM, cshenk wrote: >> > > jmcquown wrote: >> > > >> > > > I'm definitely fine I simply skimmed her post and saw the >> > > > word "citrus". I made a mistake, so sorry! I don't pay that >> > > > much attention to what she posts since they are usually long >> > > > winded tales about things she can't find or for some reason >> > > > rejects. >> > > > >> > > > As she said, get out the popcorn! She already stated she wants >> > > > to see how long this alleged "dispute" will go on. Ready to go >> > > > to battle over nothing, Carol? LOL >> > > > >> > > > Jill >> > > >> > > Naw, I've often skimmed and missed something. I think it would be >> > > wierd if no one else had done that. >> > > >> > > Meantime, that leftover T-day evil celery is staring at me from >> > > the crisper.... I am not a celery cook. I think for the one >> > > off, I will let it go to the great celery bin in the sky.... >> > > >> > I'm not a big fan of celery either. I'm not one of those people >> > who always hae celery on hand. I do use dried ground celery >> > leaves and celery salt comes in handy when I make barley pilaf. >> >> I love it! Most weeks I buy two stalks unless I can find a really big >> one. I love it sliced into green salads, stuffed with cheese or >> peanut butter and I put it in all sorts of things that I cook. > >LOL, mine is subsuming and may be the rare toss here. What's subsuming celery? |
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Swedish Rye Bread?
"cshenk" > wrote in message ... > Julie Bove wrote: > >> >> "jmcquown" > wrote in message >> ... >> > On 11/26/2018 12:50 PM, cshenk wrote: >> > > jmcquown wrote: >> > > >> > > > I'm definitely fine I simply skimmed her post and saw the >> > > > word "citrus". I made a mistake, so sorry! I don't pay that >> > > > much attention to what she posts since they are usually long >> > > > winded tales about things she can't find or for some reason >> > > > rejects. >> > > > >> > > > As she said, get out the popcorn! She already stated she wants >> > > > to see how long this alleged "dispute" will go on. Ready to go >> > > > to battle over nothing, Carol? LOL >> > > > >> > > > Jill >> > > >> > > Naw, I've often skimmed and missed something. I think it would be >> > > wierd if no one else had done that. >> > > >> > > Meantime, that leftover T-day evil celery is staring at me from >> > > the crisper.... I am not a celery cook. I think for the one >> > > off, I will let it go to the great celery bin in the sky.... >> > > >> > I'm not a big fan of celery either. I'm not one of those people >> > who always hae celery on hand. I do use dried ground celery >> > leaves and celery salt comes in handy when I make barley pilaf. >> >> I love it! Most weeks I buy two stalks unless I can find a really big >> one. I love it sliced into green salads, stuffed with cheese or >> peanut butter and I put it in all sorts of things that I cook. > > LOL, mine is subsuming and may be the rare toss here. That sentence made np sense. I had to look up "subsuming". sub·sume (sÉ™b-soÍžom€²) tr.v. sub·sumed, sub·sum·ing, sub·sumes 1. To classify or include in a more comprehensive category or under a general principle:"When late eighteenth-century Americans spoke of politics, they referred to a broad set ofprinciples that they subsumed under the heading of republicanism" (Eric Foner). 2. To absorb (something) into or cause (something) to be overshadowed by something else: |
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Swedish Rye Bread?
"Bruce" > wrote in message ... > On Tue, 27 Nov 2018 19:08:58 -0600, "cshenk" > wrote: > >>Julie Bove wrote: >> >>> >>> "jmcquown" > wrote in message >>> ... >>> > On 11/26/2018 12:50 PM, cshenk wrote: >>> > > jmcquown wrote: >>> > > >>> > > > I'm definitely fine I simply skimmed her post and saw the >>> > > > word "citrus". I made a mistake, so sorry! I don't pay that >>> > > > much attention to what she posts since they are usually long >>> > > > winded tales about things she can't find or for some reason >>> > > > rejects. >>> > > > >>> > > > As she said, get out the popcorn! She already stated she wants >>> > > > to see how long this alleged "dispute" will go on. Ready to go >>> > > > to battle over nothing, Carol? LOL >>> > > > >>> > > > Jill >>> > > >>> > > Naw, I've often skimmed and missed something. I think it would be >>> > > wierd if no one else had done that. >>> > > >>> > > Meantime, that leftover T-day evil celery is staring at me from >>> > > the crisper.... I am not a celery cook. I think for the one >>> > > off, I will let it go to the great celery bin in the sky.... >>> > > >>> > I'm not a big fan of celery either. I'm not one of those people >>> > who always hae celery on hand. I do use dried ground celery >>> > leaves and celery salt comes in handy when I make barley pilaf. >>> >>> I love it! Most weeks I buy two stalks unless I can find a really big >>> one. I love it sliced into green salads, stuffed with cheese or >>> peanut butter and I put it in all sorts of things that I cook. >> >>LOL, mine is subsuming and may be the rare toss here. > > What's subsuming celery? I don't want to know. |
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Swedish Rye Bread?
On Tuesday, November 27, 2018 at 11:06:30 PM UTC-5, Julie Bove wrote:
> I don't want to know. The worst five words in the English language. Cindy Hamilton |
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Swedish Rye Bread?
On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove wrote:
> > wrote in message > ... > > On Mon, 26 Nov 2018 22:38:59 -0800, "Julie Bove" > > > wrote: > > > >> > >>"jmcquown" > wrote in message > ... > >>> On 11/26/2018 12:50 PM, cshenk wrote: > >>>> jmcquown wrote: > >>>> > >>>>> I'm definitely fine I simply skimmed her post and saw the word > >>>>> "citrus". I made a mistake, so sorry! I don't pay that much > >>>>> attention to what she posts since they are usually long winded tales > >>>>> about things she can't find or for some reason rejects. > >>>>> > >>>>> As she said, get out the popcorn! She already stated she wants to > >>>>> see how long this alleged "dispute" will go on. Ready to go to > >>>>> battle over nothing, Carol? LOL > >>>>> > >>>>> Jill > >>>> > >>>> Naw, I've often skimmed and missed something. I think it would be > >>>> wierd if no one else had done that. > >>>> > >>>> Meantime, that leftover T-day evil celery is staring at me from the > >>>> crisper.... I am not a celery cook. I think for the one off, I will > >>>> let it go to the great celery bin in the sky.... > >>>> > >>> I'm not a big fan of celery either. I'm not one of those people who > >>> always hae celery on hand. I do use dried ground celery leaves and > >>> celery > >>> salt comes in handy when I make barley pilaf. > >> > >>I love it! Most weeks I buy two stalks unless I can find a really big one. > >>I > >>love it sliced into green salads, stuffed with cheese or peanut butter and > >>I > >>put it in all sorts of things that I cook. > > > > I enjoy celery braised in chicken stock, especially in winter. I use > > a lot of celery in Chinese stir frys too... if sliced on the bias its > > strings are half as long, looks nicer too. I really enjoy the flavor > > of celery, as a kid my favorite soda was Dr. Browns Cel-Ray Tonic. I > > haven't seen any here but years ago every NYC kosher deli had it, > > couldn't eat a pastrami on rye without Cel-Ray. > > I often put it in stir fries. Has lots of natural sodium and that's good for > knee joints. Is there something special about "natural sodium"? How does the body know where the sodium ions came from? Cindy Hamilton |
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Swedish Rye Bread?
On 2018-11-28 4:21 a.m., Cindy Hamilton wrote:
> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove wrote: >> >> I often put it in stir fries. Has lots of natural sodium and that's good for >> knee joints. > > Is there something special about "natural sodium"? How does the body know > where the sodium ions came from? > > Cindy Hamilton > It's magic:-) |
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Swedish Rye Bread?
On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote:
>On 2018-11-28 4:21 a.m., Cindy Hamilton wrote: >> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove wrote: > >>> >>> I often put it in stir fries. Has lots of natural sodium and that's good for >>> knee joints. >> >> Is there something special about "natural sodium"? How does the body know >> where the sodium ions came from? >> >> Cindy Hamilton >> >It's magic:-) I think she meant naturally occurring sodium |
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Swedish Rye Bread?
On 2018-11-28 9:49 a.m., U.S. Janet B. wrote:
> On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote: > >> On 2018-11-28 4:21 a.m., Cindy Hamilton wrote: >>> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove wrote: >> >>>> >>>> I often put it in stir fries. Has lots of natural sodium and that's good for >>>> knee joints. >>> >>> Is there something special about "natural sodium"? How does the body know >>> where the sodium ions came from? >>> >>> Cindy Hamilton >>> >> It's magic:-) > > I think she meant naturally occurring sodium > I meant that there are so many fools out there believing in all sorts of "woo" and the word "natural" is the most overused term that these nutters use. |
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Swedish Rye Bread?
"U.S. Janet B." wrote in message ... On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote: >On 2018-11-28 4:21 a.m., Cindy Hamilton wrote: >> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove wrote: > >>> >>> I often put it in stir fries. Has lots of natural sodium and that's good >>> for >>> knee joints. >> >> Is there something special about "natural sodium"? How does the body >> know >> where the sodium ions came from? >> >> Cindy Hamilton >> >It's magic:-) I think she meant naturally occurring sodium == |
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Swedish Rye Bread?
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Swedish Rye Bread?
On Wed, 28 Nov 2018 10:06:03 -0700, graham > wrote:
>On 2018-11-28 9:49 a.m., U.S. Janet B. wrote: >> On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote: >> >>> On 2018-11-28 4:21 a.m., Cindy Hamilton wrote: >>>> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove wrote: >>> >>>>> >>>>> I often put it in stir fries. Has lots of natural sodium and that's good for >>>>> knee joints. >>>> >>>> Is there something special about "natural sodium"? How does the body know >>>> where the sodium ions came from? >>>> >>>> Cindy Hamilton >>>> >>> It's magic:-) >> >> I think she meant naturally occurring sodium >> >I meant that there are so many fools out there believing in all sorts of >"woo" and the word "natural" is the most overused term that these >nutters use. You can't see transfats, yet they're bad for you. You can't see vitamins, yet they're good for you. Don't you hate that things aren't a bit simpler, Graham? |
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Swedish Rye Bread?
On Wed, 28 Nov 2018 17:09:58 +0000 (UTC), tert in seattle
> wrote: writes: >>On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote: >> >>>On 2018-11-28 4:21 a.m., Cindy Hamilton wrote: >>>> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove wrote: >>> >>>>> >>>>> I often put it in stir fries. Has lots of natural sodium and that's good for >>>>> knee joints. >>>> >>>> Is there something special about "natural sodium"? How does the body know >>>> where the sodium ions came from? >>>> >>>> Cindy Hamilton >>>> >>>It's magic:-) >> >>I think she meant naturally occurring sodium > >as opposed to synthetic sodium for her it would have been a damned if you do and damned if you don't. If she said celery had lots of sodium posters here would have challenged her as to where the sodium came from. |
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Swedish Rye Bread?
On Wednesday, November 28, 2018 at 11:49:20 AM UTC-5, U.S. Janet B. wrote:
> On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote: > > >On 2018-11-28 4:21 a.m., Cindy Hamilton wrote: > >> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove wrote: > > > >>> > >>> I often put it in stir fries. Has lots of natural sodium and that's good for > >>> knee joints. > >> > >> Is there something special about "natural sodium"? How does the body know > >> where the sodium ions came from? > >> > >> Cindy Hamilton > >> > >It's magic:-) > > I think she meant naturally occurring sodium Plain old table salt would be just as good for your knee joints. Cindy Hamilton |
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Swedish Rye Bread?
"U.S. Janet B." wrote in message ... On Wed, 28 Nov 2018 17:09:58 +0000 (UTC), tert in seattle > wrote: writes: >>On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote: >> >>>On 2018-11-28 4:21 a.m., Cindy Hamilton wrote: >>>> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove wrote: >>> >>>>> >>>>> I often put it in stir fries. Has lots of natural sodium and that's >>>>> good for >>>>> knee joints. >>>> >>>> Is there something special about "natural sodium"? How does the body >>>> know >>>> where the sodium ions came from? >>>> >>>> Cindy Hamilton >>>> >>>It's magic:-) >> >>I think she meant naturally occurring sodium > >as opposed to synthetic sodium for her it would have been a damned if you do and damned if you don't. If she said celery had lots of sodium posters here would have challenged her as to where the sodium came from. ----- I don't know a lot about this but I am very sure sure you are correct! You are looking at it from a nicer angle. |
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Swedish Rye Bread?
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Swedish Rye Bread?
On Wednesday, November 28, 2018 at 10:22:43 AM UTC-10, Ophelia wrote:
> "U.S. Janet B." wrote in message > ... > > On Wed, 28 Nov 2018 17:09:58 +0000 (UTC), tert in seattle > > wrote: > > writes: > >>On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote: > >> > >>>On 2018-11-28 4:21 a.m., Cindy Hamilton wrote: > >>>> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove wrote: > >>> > >>>>> > >>>>> I often put it in stir fries. Has lots of natural sodium and that's > >>>>> good for > >>>>> knee joints. > >>>> > >>>> Is there something special about "natural sodium"? How does the body > >>>> know > >>>> where the sodium ions came from? > >>>> > >>>> Cindy Hamilton > >>>> > >>>It's magic:-) > >> > >>I think she meant naturally occurring sodium > > > >as opposed to synthetic sodium > > for her it would have been a damned if you do and damned if you don't. > If she said celery had lots of sodium posters here would have > challenged her as to where the sodium came from. > > ----- > > I don't know a lot about this but I am very sure sure you are correct! > > You are looking at it from a nicer angle. If someone says there's a lot of sodium in celery, I don't feel the need to have them prove it to me. I'm the kind of guy that trusts people. I've got a bunch of celery - literally and quantitatively. Sodium is not an issue. My main problem is how to use it all up. I made some Hawaiian chop steak last night which has onions, celery, sweet peppers, and steak. I can make some stew which will leave me with one more bunch of celery. I didn't know celery was so hard to get rid of. https://www.amazon.com/photos/share/...q0SBuo5ZxuhlLe |
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Swedish Rye Bread?
"dsi1" wrote in message ... On Wednesday, November 28, 2018 at 10:22:43 AM UTC-10, Ophelia wrote: > "U.S. Janet B." wrote in message > ... > > On Wed, 28 Nov 2018 17:09:58 +0000 (UTC), tert in seattle > > wrote: > > writes: > >>On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote: > >> > >>>On 2018-11-28 4:21 a.m., Cindy Hamilton wrote: > >>>> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove wrote: > >>> > >>>>> > >>>>> I often put it in stir fries. Has lots of natural sodium and that's > >>>>> good for > >>>>> knee joints. > >>>> > >>>> Is there something special about "natural sodium"? How does the body > >>>> know > >>>> where the sodium ions came from? > >>>> > >>>> Cindy Hamilton > >>>> > >>>It's magic:-) > >> > >>I think she meant naturally occurring sodium > > > >as opposed to synthetic sodium > > for her it would have been a damned if you do and damned if you don't. > If she said celery had lots of sodium posters here would have > challenged her as to where the sodium came from. > > ----- > > I don't know a lot about this but I am very sure sure you are correct! > > You are looking at it from a nicer angle. If someone says there's a lot of sodium in celery, I don't feel the need to have them prove it to me. I'm the kind of guy that trusts people. I've got a bunch of celery - literally and quantitatively. Sodium is not an issue. My main problem is how to use it all up. I made some Hawaiian chop steak last night which has onions, celery, sweet peppers, and steak. I can make some stew which will leave me with one more bunch of celery. I didn't know celery was so hard to get rid of. https://www.amazon.com/photos/share/...q0SBuo5ZxuhlLe === That looks lovely, but celery? D. doesn't like it <g> Need I say more LOL |
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Swedish Rye Bread?
On Wednesday, November 28, 2018 at 11:10:13 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Wednesday, November 28, 2018 at 10:22:43 AM UTC-10, Ophelia wrote: > > "U.S. Janet B." wrote in message > > ... > > > > On Wed, 28 Nov 2018 17:09:58 +0000 (UTC), tert in seattle > > > wrote: > > > > writes: > > >>On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote: > > >> > > >>>On 2018-11-28 4:21 a.m., Cindy Hamilton wrote: > > >>>> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove wrote: > > >>> > > >>>>> > > >>>>> I often put it in stir fries. Has lots of natural sodium and that's > > >>>>> good for > > >>>>> knee joints. > > >>>> > > >>>> Is there something special about "natural sodium"? How does the body > > >>>> know > > >>>> where the sodium ions came from? > > >>>> > > >>>> Cindy Hamilton > > >>>> > > >>>It's magic:-) > > >> > > >>I think she meant naturally occurring sodium > > > > > >as opposed to synthetic sodium > > > > for her it would have been a damned if you do and damned if you don't. > > If she said celery had lots of sodium posters here would have > > challenged her as to where the sodium came from. > > > > ----- > > > > I don't know a lot about this but I am very sure sure you are correct! > > > > You are looking at it from a nicer angle. > > If someone says there's a lot of sodium in celery, I don't feel the need to > have them prove it to me. I'm the kind of guy that trusts people. > > I've got a bunch of celery - literally and quantitatively. Sodium is not an > issue. My main problem is how to use it all up. I made some Hawaiian chop > steak last night which has onions, celery, sweet peppers, and steak. I can > make some stew which will leave me with one more bunch of celery. I didn't > know celery was so hard to get rid of. > > https://www.amazon.com/photos/share/...q0SBuo5ZxuhlLe > > === > > That looks lovely, but celery? D. doesn't like it <g> Need I say more LOL You need say no more. I don't really care for the stuff either. OTOH, I'll get to test my theory that with enough garlic and chili, you can make anything tasty. Hee hee. |
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Swedish Rye Bread?
"dsi1" wrote in message ... On Wednesday, November 28, 2018 at 11:10:13 AM UTC-10, Ophelia wrote: > "dsi1" wrote in message > ... > > On Wednesday, November 28, 2018 at 10:22:43 AM UTC-10, Ophelia wrote: > > "U.S. Janet B." wrote in message > > ... > > > > On Wed, 28 Nov 2018 17:09:58 +0000 (UTC), tert in seattle > > > wrote: > > > > writes: > > >>On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote: > > >> > > >>>On 2018-11-28 4:21 a.m., Cindy Hamilton wrote: > > >>>> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove > > >>>> wrote: > > >>> > > >>>>> > > >>>>> I often put it in stir fries. Has lots of natural sodium and > > >>>>> that's > > >>>>> good for > > >>>>> knee joints. > > >>>> > > >>>> Is there something special about "natural sodium"? How does the > > >>>> body > > >>>> know > > >>>> where the sodium ions came from? > > >>>> > > >>>> Cindy Hamilton > > >>>> > > >>>It's magic:-) > > >> > > >>I think she meant naturally occurring sodium > > > > > >as opposed to synthetic sodium > > > > for her it would have been a damned if you do and damned if you don't. > > If she said celery had lots of sodium posters here would have > > challenged her as to where the sodium came from. > > > > ----- > > > > I don't know a lot about this but I am very sure sure you are correct! > > > > You are looking at it from a nicer angle. > > If someone says there's a lot of sodium in celery, I don't feel the need > to > have them prove it to me. I'm the kind of guy that trusts people. > > I've got a bunch of celery - literally and quantitatively. Sodium is not > an > issue. My main problem is how to use it all up. I made some Hawaiian chop > steak last night which has onions, celery, sweet peppers, and steak. I can > make some stew which will leave me with one more bunch of celery. I didn't > know celery was so hard to get rid of. > > https://www.amazon.com/photos/share/...q0SBuo5ZxuhlLe > > === > > That looks lovely, but celery? D. doesn't like it <g> Need I say more LOL You need say no more. I don't really care for the stuff either. OTOH, I'll get to test my theory that with enough garlic and chili, you can make anything tasty. Hee hee === LOL Hey, a question if you are still here D. fancies some kind of soup! He has asked for sushi for tomorrow. What kind of soup could I serve in advance?? |
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Swedish Rye Bread?
writes:
> > >"dsi1" wrote in message ... > >On Wednesday, November 28, 2018 at 11:10:13 AM UTC-10, Ophelia wrote: >> "dsi1" wrote in message >> ... >> >> On Wednesday, November 28, 2018 at 10:22:43 AM UTC-10, Ophelia wrote: >> > "U.S. Janet B." wrote in message >> > ... >> > >> > On Wed, 28 Nov 2018 17:09:58 +0000 (UTC), tert in seattle >> > > wrote: >> > >> > writes: >> > >>On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote: >> > >> >> > >>>On 2018-11-28 4:21 a.m., Cindy Hamilton wrote: >> > >>>> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove >> > >>>> wrote: >> > >>> >> > >>>>> >> > >>>>> I often put it in stir fries. Has lots of natural sodium and >> > >>>>> that's >> > >>>>> good for >> > >>>>> knee joints. >> > >>>> >> > >>>> Is there something special about "natural sodium"? How does the >> > >>>> body >> > >>>> know >> > >>>> where the sodium ions came from? >> > >>>> >> > >>>> Cindy Hamilton >> > >>>> >> > >>>It's magic:-) >> > >> >> > >>I think she meant naturally occurring sodium >> > > >> > >as opposed to synthetic sodium >> > >> > for her it would have been a damned if you do and damned if you don't. >> > If she said celery had lots of sodium posters here would have >> > challenged her as to where the sodium came from. >> > >> > ----- >> > >> > I don't know a lot about this but I am very sure sure you are correct! >> > >> > You are looking at it from a nicer angle. >> >> If someone says there's a lot of sodium in celery, I don't feel the need >> to >> have them prove it to me. I'm the kind of guy that trusts people. >> >> I've got a bunch of celery - literally and quantitatively. Sodium is not >> an >> issue. My main problem is how to use it all up. I made some Hawaiian chop >> steak last night which has onions, celery, sweet peppers, and steak. I can >> make some stew which will leave me with one more bunch of celery. I didn't >> know celery was so hard to get rid of. >> >> >https://www.amazon.com/photos/share/...q0SBuo5ZxuhlLe >> >> === >> >> That looks lovely, but celery? D. doesn't like it <g> Need I say more LOL > >You need say no more. I don't really care for the stuff either. OTOH, I'll >get to test my theory that with enough garlic and chili, you can make >anything tasty. Hee hee > >=== > >LOL Hey, a question if you are still here D. fancies some kind of soup! >He has asked for sushi for tomorrow. What kind of soup could I serve in >advance?? miso! |
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Swedish Rye Bread?
On Wednesday, November 28, 2018 at 12:02:10 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Wednesday, November 28, 2018 at 11:10:13 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Wednesday, November 28, 2018 at 10:22:43 AM UTC-10, Ophelia wrote: > > > "U.S. Janet B." wrote in message > > > ... > > > > > > On Wed, 28 Nov 2018 17:09:58 +0000 (UTC), tert in seattle > > > > wrote: > > > > > > writes: > > > >>On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote: > > > >> > > > >>>On 2018-11-28 4:21 a.m., Cindy Hamilton wrote: > > > >>>> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove > > > >>>> wrote: > > > >>> > > > >>>>> > > > >>>>> I often put it in stir fries. Has lots of natural sodium and > > > >>>>> that's > > > >>>>> good for > > > >>>>> knee joints. > > > >>>> > > > >>>> Is there something special about "natural sodium"? How does the > > > >>>> body > > > >>>> know > > > >>>> where the sodium ions came from? > > > >>>> > > > >>>> Cindy Hamilton > > > >>>> > > > >>>It's magic:-) > > > >> > > > >>I think she meant naturally occurring sodium > > > > > > > >as opposed to synthetic sodium > > > > > > for her it would have been a damned if you do and damned if you don't.. > > > If she said celery had lots of sodium posters here would have > > > challenged her as to where the sodium came from. > > > > > > ----- > > > > > > I don't know a lot about this but I am very sure sure you are correct! > > > > > > You are looking at it from a nicer angle. > > > > If someone says there's a lot of sodium in celery, I don't feel the need > > to > > have them prove it to me. I'm the kind of guy that trusts people. > > > > I've got a bunch of celery - literally and quantitatively. Sodium is not > > an > > issue. My main problem is how to use it all up. I made some Hawaiian chop > > steak last night which has onions, celery, sweet peppers, and steak. I can > > make some stew which will leave me with one more bunch of celery. I didn't > > know celery was so hard to get rid of. > > > > https://www.amazon.com/photos/share/...q0SBuo5ZxuhlLe > > > > === > > > > That looks lovely, but celery? D. doesn't like it <g> Need I say more LOL > > You need say no more. I don't really care for the stuff either. OTOH, I'll > get to test my theory that with enough garlic and chili, you can make > anything tasty. Hee hee > > === > > LOL Hey, a question if you are still here D. fancies some kind of soup! > He has asked for sushi for tomorrow. What kind of soup could I serve in > advance?? Like tert sez - miso. Although that depends on whether your hubby likes the stuff. The possibility exists that he may not. I got some Japanese miso last week that you just add to water - no soup base required. Boy that sounds really easy but I have yet to try it. Anyway, if the taste of miso is too strange for him you could serve something similar i.e., a clearish light soup. Good luck! |
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Swedish Rye Bread?
On Wednesday, November 28, 2018 at 12:40:05 PM UTC-10, tert in seattle wrote:
> writes: > > > > > >"dsi1" wrote in message > ... > > > >On Wednesday, November 28, 2018 at 11:10:13 AM UTC-10, Ophelia wrote: > >> "dsi1" wrote in message > >> ... > >> > >> On Wednesday, November 28, 2018 at 10:22:43 AM UTC-10, Ophelia wrote: > >> > "U.S. Janet B." wrote in message > >> > ... > >> > > >> > On Wed, 28 Nov 2018 17:09:58 +0000 (UTC), tert in seattle > >> > > wrote: > >> > > >> > writes: > >> > >>On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote: > >> > >> > >> > >>>On 2018-11-28 4:21 a.m., Cindy Hamilton wrote: > >> > >>>> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove > >> > >>>> wrote: > >> > >>> > >> > >>>>> > >> > >>>>> I often put it in stir fries. Has lots of natural sodium and > >> > >>>>> that's > >> > >>>>> good for > >> > >>>>> knee joints. > >> > >>>> > >> > >>>> Is there something special about "natural sodium"? How does the > >> > >>>> body > >> > >>>> know > >> > >>>> where the sodium ions came from? > >> > >>>> > >> > >>>> Cindy Hamilton > >> > >>>> > >> > >>>It's magic:-) > >> > >> > >> > >>I think she meant naturally occurring sodium > >> > > > >> > >as opposed to synthetic sodium > >> > > >> > for her it would have been a damned if you do and damned if you don't. > >> > If she said celery had lots of sodium posters here would have > >> > challenged her as to where the sodium came from. > >> > > >> > ----- > >> > > >> > I don't know a lot about this but I am very sure sure you are correct! > >> > > >> > You are looking at it from a nicer angle. > >> > >> If someone says there's a lot of sodium in celery, I don't feel the need > >> to > >> have them prove it to me. I'm the kind of guy that trusts people. > >> > >> I've got a bunch of celery - literally and quantitatively. Sodium is not > >> an > >> issue. My main problem is how to use it all up. I made some Hawaiian chop > >> steak last night which has onions, celery, sweet peppers, and steak. I can > >> make some stew which will leave me with one more bunch of celery. I didn't > >> know celery was so hard to get rid of. > >> > >> > >https://www.amazon.com/photos/share/...q0SBuo5ZxuhlLe > >> > >> === > >> > >> That looks lovely, but celery? D. doesn't like it <g> Need I say more LOL > > > >You need say no more. I don't really care for the stuff either. OTOH, I'll > >get to test my theory that with enough garlic and chili, you can make > >anything tasty. Hee hee > > > >=== > > > >LOL Hey, a question if you are still here D. fancies some kind of soup! > >He has asked for sushi for tomorrow. What kind of soup could I serve in > >advance?? > > > > miso! That's a good idea. I'll have to make some forthwith. |
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Swedish Rye Bread?
"U.S. Janet B." > wrote in message ... > On Wed, 28 Nov 2018 08:41:27 -0700, graham > wrote: > >>On 2018-11-28 4:21 a.m., Cindy Hamilton wrote: >>> On Tuesday, November 27, 2018 at 6:48:00 PM UTC-5, Julie Bove wrote: >> >>>> >>>> I often put it in stir fries. Has lots of natural sodium and that's >>>> good for >>>> knee joints. >>> >>> Is there something special about "natural sodium"? How does the body >>> know >>> where the sodium ions came from? >>> >>> Cindy Hamilton >>> >>It's magic:-) > > I think she meant naturally occurring sodium Yes. |
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Swedish Rye Bread?
"dsi1" wrote in message ... > > LOL Hey, a question if you are still here D. fancies some kind of > soup! > He has asked for sushi for tomorrow. What kind of soup could I serve in > advance?? Like tert sez - miso. Although that depends on whether your hubby likes the stuff. The possibility exists that he may not. I got some Japanese miso last week that you just add to water - no soup base required. Boy that sounds really easy but I have yet to try it. Anyway, if the taste of miso is too strange for him you could serve something similar i.e., a clearish light soup. Good luck! --- Thanks, I'll have a look |
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Swedish Rye Bread?
"dsi1" wrote in message ... > >LOL Hey, a question if you are still here D. fancies some kind of > >soup! > >He has asked for sushi for tomorrow. What kind of soup could I serve in > >advance?? > > > > miso! = Hey I need a recipe ... please? |
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Swedish Rye Bread?
"tert in seattle" wrote in message news > >LOL Hey, a question if you are still here D. fancies some kind of >soup! >He has asked for sushi for tomorrow. What kind of soup could I serve in >advance?? miso! == I think I got a bit mixed up with my last response. Do you make it yourself or have you used the packs that Dsi1 mentioned? If you use the packs, how do you find them? |
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Swedish Rye Bread?
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Swedish Rye Bread?
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Swedish Rye Bread?
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Swedish Rye Bread?
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Swedish Rye Bread?
On Thursday, November 29, 2018 at 7:39:08 AM UTC-10, Ophelia wrote:
> "tert in seattle" wrote in message news > > writes: > > > > > >"tert in seattle" wrote in message news > >> > >>LOL Hey, a question if you are still here D. fancies some kind of > >>soup! > >>He has asked for sushi for tomorrow. What kind of soup could I serve in > >>advance?? > > > > > > > >miso! > > > >== > > > >I think I got a bit mixed up with my last response. > > > >Do you make it yourself or have you used the packs that Dsi1 mentioned? > > > >If you use the packs, how do you find them? > > > I never make miso - I only eat it at Japanese restaurants > > the reason it's so good is katsuobushi > > == > > Thanks I did look up your 'katsuobushi' but i don't think it is for me > > I can get miso in the supermarkts here. Next time I go shopping I will pick > up a pack and see how it turns out You should also pick up a box of soup base/dashi. It comes in a small box and has around 10 bags that will make a lot of stock. It's cheap too - usually about a buck. Boil 4 cups of water and add one bag of the stock. Add about 2 tablespoons of miso and stir until dissolved. That's it. I'll usually add some diced tofu and green onions. I like the soup but it's going to taste rather odd to you guys, I think. |
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Swedish Rye Bread?
On Thursday, November 29, 2018 at 8:34:33 AM UTC-10, Ophelia wrote:
> "tert in seattle" wrote in message news > > writes: > > > > > >"tert in seattle" wrote in message news > > > writes: > >> > >> > >>"tert in seattle" wrote in message news > >>> > >>>LOL Hey, a question if you are still here D. fancies some kind of > >>>soup! > >>>He has asked for sushi for tomorrow. What kind of soup could I serve in > >>>advance?? > >> > >> > >> > >>miso! > >> > >>== > >> > >>I think I got a bit mixed up with my last response. > >> > >>Do you make it yourself or have you used the packs that Dsi1 mentioned? > >> > >>If you use the packs, how do you find them? > > > > > >I never make miso - I only eat it at Japanese restaurants > > > >the reason it's so good is katsuobushi > > > >== > > > >Thanks I did look up your 'katsuobushi' but i don't think it is for me > > > >I can get miso in the supermarkts here. Next time I go shopping I will > >pick > >up a pack and see how it turns out > > > I know katsuobushi seems bizarre, and you don't eat it straight except > as flakes that are shaved off the rock hard dried fish that are sprinkled > on things as a sort of condiment, but it's really very tasty > > == > > Ok well! If I ever see it, I will try it, but tbh I doubt it will be in the > shops here I've never seen katsuobushi in whole form. I don't know why the hell it's not sold on this rock. Katsuobushi is bonito that is dried, smoked, fermented, and aged. This turns the fish into a hard, glassy, material. It's amazing stuff and I've read that the same process can be done on other meats. It would be interesting to beef or chicken processed this way. |
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Swedish Rye Bread?
"dsi1" wrote in message ... On Thursday, November 29, 2018 at 7:39:08 AM UTC-10, Ophelia wrote: > "tert in seattle" wrote in message news > > writes: > > > > > >"tert in seattle" wrote in message > >news > >> > >>LOL Hey, a question if you are still here D. fancies some kind of > >>soup! > >>He has asked for sushi for tomorrow. What kind of soup could I serve in > >>advance?? > > > > > > > >miso! > > > >== > > > >I think I got a bit mixed up with my last response. > > > >Do you make it yourself or have you used the packs that Dsi1 mentioned? > > > >If you use the packs, how do you find them? > > > I never make miso - I only eat it at Japanese restaurants > > the reason it's so good is katsuobushi > > == > > Thanks I did look up your 'katsuobushi' but i don't think it is for > me > > I can get miso in the supermarkts here. Next time I go shopping I will > pick > up a pack and see how it turns out You should also pick up a box of soup base/dashi. It comes in a small box and has around 10 bags that will make a lot of stock. It's cheap too - usually about a buck. Boil 4 cups of water and add one bag of the stock. Add about 2 tablespoons of miso and stir until dissolved. That's it. I'll usually add some diced tofu and green onions. I like the soup but it's going to taste rather odd to you guys, I think. === Thanks, fingers crossed I can find that They are now on my list, so we shall see) Thanks for that) I don't know if I will like it ... but D. has liked everything so far .. so who knows) I will be shopping next on Saturday, so I will get back to you |
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