Really, really good and pretty simple to make. It called for frozen green peas
or any other vegetable of your choice. I chose a cup of frozen cubed hash browns
as my addition. It also called for a teaspoon and a half of chopped fresh thyme,
but all I had was McCormick's dried thyme and I used a slightly rounded teaspoon.
Dried herbs are stronger than fresh and I believe I could have gotten away with
just 3/4 teaspoon.

It also called for 2 teaspoons of kosher salt but that is something I do not
stock. I used a slightly rounded teaspoon of regular salt it was the perfect
amount; not lacking salt nor too salty.

A store bought crust topped this pie because I am lazy.

On Thu, 21 Feb 2019 16:10:23 -0800 (PST), "
> wrote:

>
>Really, really good and pretty simple to make. It called for frozen green peas
>or any other vegetable of your choice. I chose a cup of frozen cubed hash browns
>as my addition. It also called for a teaspoon and a half of chopped fresh thyme,
>but all I had was McCormick's dried thyme and I used a slightly rounded teaspoon.
>Dried herbs are stronger than fresh and I believe I could have gotten away with
>just 3/4 teaspoon.
>
>It also called for 2 teaspoons of kosher salt but that is something I do not
>stock. I used a slightly rounded teaspoon of regular salt it was the perfect
>amount; not lacking salt nor too salty.
>
>A store bought crust topped this pie because I am lazy.


kosher salt is salt by another name, you would never tell the
difference in a dish, it is basically a marketing scheme. Edible salt
is sodium chloride. That means sea salt, table salt, kosher salt, ALL
salt. The only salt that may have a slightly different flavor is
iodized salt.

Bummer I guess no one read my other post.

--

____/~~~sine qua non~~~\____

On Thu, 21 Feb 2019 18:54:07 -0600,
wrote:

>On Thu, 21 Feb 2019 16:10:23 -0800 (PST), "
> wrote:
>
>>
>>Really, really good and pretty simple to make. It called for frozen green peas
>>or any other vegetable of your choice. I chose a cup of frozen cubed hash browns
>>as my addition. It also called for a teaspoon and a half of chopped fresh thyme,
>>but all I had was McCormick's dried thyme and I used a slightly rounded teaspoon.
>>Dried herbs are stronger than fresh and I believe I could have gotten away with
>>just 3/4 teaspoon.
>>
>>It also called for 2 teaspoons of kosher salt but that is something I do not
>>stock. I used a slightly rounded teaspoon of regular salt it was the perfect
>>amount; not lacking salt nor too salty.
>>
>>A store bought crust topped this pie because I am lazy.
>
>
>kosher salt is salt by another name, you would never tell the
>difference in a dish, it is basically a marketing scheme. Edible salt
>is sodium chloride. That means sea salt, table salt, kosher salt, ALL
>salt. The only salt that may have a slightly different flavor is
>iodized salt.
>
>Bummer I guess no one read my other post.

Whether you can taste the difference or not . . .
Kosher salt is larger grained than ordinary table salt and weighs far
less for an equal volume of table salt. So substituting one for the
other means you need to make adjustment in amounts.

On Thu, 21 Feb 2019 18:03:45 -0700, U.S. Janet B. >
wrote:

>On Thu, 21 Feb 2019 18:54:07 -0600,
wrote:
>
>>On Thu, 21 Feb 2019 16:10:23 -0800 (PST), "
> wrote:
>>
>>>
>>>Really, really good and pretty simple to make. It called for frozen green peas
>>>or any other vegetable of your choice. I chose a cup of frozen cubed hash browns
>>>as my addition. It also called for a teaspoon and a half of chopped fresh thyme,
>>>but all I had was McCormick's dried thyme and I used a slightly rounded teaspoon.
>>>Dried herbs are stronger than fresh and I believe I could have gotten away with
>>>just 3/4 teaspoon.
>>>
>>>It also called for 2 teaspoons of kosher salt but that is something I do not
>>>stock. I used a slightly rounded teaspoon of regular salt it was the perfect
>>>amount; not lacking salt nor too salty.
>>>
>>>A store bought crust topped this pie because I am lazy.
>>
>>
>>kosher salt is salt by another name, you would never tell the
>>difference in a dish, it is basically a marketing scheme. Edible salt
>>is sodium chloride. That means sea salt, table salt, kosher salt, ALL
>>salt. The only salt that may have a slightly different flavor is
>>iodized salt.
>>
>>Bummer I guess no one read my other post.
>
>Whether you can taste the difference or not . . .
>Kosher salt is larger grained than ordinary table salt and weighs far
>less for an equal volume of table salt. So substituting one for the
>other means you need to make adjustment in amounts.


so basically what you are saying is it is coarse sea salt?

except kosher salt may contain additional chemicals. That is not
something I would want in my salt. If the recipe calls for kosher salt
just use coarse sea salt....

Kosher salt is sodium chloride without iodine but may contain
anticaking agents

Sea salt is by far the most natural and best tasting salt because it
contains no added chemicals

--

____/~~~sine qua non~~~\____

On Thu, 21 Feb 2019 19:18:53 -0600,
wrote:

>On Thu, 21 Feb 2019 18:03:45 -0700, U.S. Janet B. >
>wrote:
>
>>On Thu, 21 Feb 2019 18:54:07 -0600,
wrote:
>>
>>>kosher salt is salt by another name, you would never tell the
>>>difference in a dish, it is basically a marketing scheme. Edible salt
>>>is sodium chloride. That means sea salt, table salt, kosher salt, ALL
>>>salt. The only salt that may have a slightly different flavor is
>>>iodized salt.
>>>
>>>Bummer I guess no one read my other post.
>>
>>Whether you can taste the difference or not . . .
>>Kosher salt is larger grained than ordinary table salt and weighs far
>>less for an equal volume of table salt. So substituting one for the
>>other means you need to make adjustment in amounts.
>
>
>so basically what you are saying is it is coarse sea salt?
>
>except kosher salt may contain additional chemicals. That is not
>something I would want in my salt. If the recipe calls for kosher salt
>just use coarse sea salt....
>
>Kosher salt is sodium chloride without iodine but may contain
>anticaking agents
>
>Sea salt is by far the most natural and best tasting salt because it
>contains no added chemicals

Kroger Salt, Coarse, Kosher
Ingredients: salt.

Diamond Crystal Kosher Salt
Ingredients: salt.

Morton Coarse Kosher Salt
Ingredients: Salt, Yellow Prussiate of Soda (Anti-Caking Agent).

Redmond Real Salt, Kosher Salt
Ingredients: Ancient Sea Salt.

<http://www.fooducate.com/app#!page=search&term=kosher+salt>

So, only 1 out of these 4 contains anti-caking agent and 1 even
contains ancient salt. I guess that salt was already around when Moses
parted the seas!

On 2/21/2019 8:35 PM, Bruce wrote:

>
> Kroger Salt, Coarse, Kosher
> Ingredients: salt.
>
> Diamond Crystal Kosher Salt
> Ingredients: salt.
>
> Morton Coarse Kosher Salt
> Ingredients: Salt, Yellow Prussiate of Soda (Anti-Caking Agent).
>
> Redmond Real Salt, Kosher Salt
> Ingredients: Ancient Sea Salt.
>
> <http://www.fooducate.com/app#!page=search&term=kosher+salt>
>
> So, only 1 out of these 4 contains anti-caking agent and 1 even
> contains ancient salt. I guess that salt was already around when Moses
> parted the seas!
>

Why do you think he parted the sea? It was part of the salt collection
process. Grab a shovel and follow me.

On Fri, 22 Feb 2019 12:35:13 +1100, Bruce >
wrote:

>On Thu, 21 Feb 2019 19:18:53 -0600,
wrote:
>
>>On Thu, 21 Feb 2019 18:03:45 -0700, U.S. Janet B. >
>>wrote:
>>
>>>On Thu, 21 Feb 2019 18:54:07 -0600,
wrote:
>>>
>>>>kosher salt is salt by another name, you would never tell the
>>>>difference in a dish, it is basically a marketing scheme. Edible salt
>>>>is sodium chloride. That means sea salt, table salt, kosher salt, ALL
>>>>salt. The only salt that may have a slightly different flavor is
>>>>iodized salt.
>>>>
>>>>Bummer I guess no one read my other post.
>>>
>>>Whether you can taste the difference or not . . .
>>>Kosher salt is larger grained than ordinary table salt and weighs far
>>>less for an equal volume of table salt. So substituting one for the
>>>other means you need to make adjustment in amounts.
>>
>>
>>so basically what you are saying is it is coarse sea salt?
>>
>>except kosher salt may contain additional chemicals. That is not
>>something I would want in my salt. If the recipe calls for kosher salt
>>just use coarse sea salt....
>>
>>Kosher salt is sodium chloride without iodine but may contain
>>anticaking agents
>>
>>Sea salt is by far the most natural and best tasting salt because it
>>contains no added chemicals
>
>Kroger Salt, Coarse, Kosher
>Ingredients: salt.
>
>Diamond Crystal Kosher Salt
>Ingredients: salt.
>
>Morton Coarse Kosher Salt
>Ingredients: Salt, Yellow Prussiate of Soda (Anti-Caking Agent).
>
>Redmond Real Salt, Kosher Salt
>Ingredients: Ancient Sea Salt.
>
><http://www.fooducate.com/app#!page=search&term=kosher+salt>
>
>So, only 1 out of these 4 contains anti-caking agent and 1 even
>contains ancient salt. I guess that salt was already around when Moses
>parted the seas!


LOL yeah but moses never existed.....

--

____/~~~sine qua non~~~\____

On 2019-02-21 6:35 p.m., Bruce wrote:

>
> Morton Coarse Kosher Salt
> Ingredients: Salt, Yellow Prussiate of Soda AKA Sodium ferrocyanide, which wouldn't look so good on an ingredients list, despite being safe (until you add a bit of acid).

On Thu, 21 Feb 2019 19:18:53 -0600,
wrote:

>On Thu, 21 Feb 2019 18:03:45 -0700, U.S. Janet B. >
>wrote:
>
>>On Thu, 21 Feb 2019 18:54:07 -0600,
wrote:
>>
>>>On Thu, 21 Feb 2019 16:10:23 -0800 (PST), "
> wrote:
>>>
>>>>
>>>>Really, really good and pretty simple to make. It called for frozen green peas
>>>>or any other vegetable of your choice. I chose a cup of frozen cubed hash browns
>>>>as my addition. It also called for a teaspoon and a half of chopped fresh thyme,
>>>>but all I had was McCormick's dried thyme and I used a slightly rounded teaspoon.
>>>>Dried herbs are stronger than fresh and I believe I could have gotten away with
>>>>just 3/4 teaspoon.
>>>>
>>>>It also called for 2 teaspoons of kosher salt but that is something I do not
>>>>stock. I used a slightly rounded teaspoon of regular salt it was the perfect
>>>>amount; not lacking salt nor too salty.
>>>>
>>>>A store bought crust topped this pie because I am lazy.
>>>
>>>
>>>kosher salt is salt by another name, you would never tell the
>>>difference in a dish, it is basically a marketing scheme. Edible salt
>>>is sodium chloride. That means sea salt, table salt, kosher salt, ALL
>>>salt. The only salt that may have a slightly different flavor is
>>>iodized salt.
>>>
>>>Bummer I guess no one read my other post.
>>
>>Whether you can taste the difference or not . . .
>>Kosher salt is larger grained than ordinary table salt and weighs far
>>less for an equal volume of table salt. So substituting one for the
>>other means you need to make adjustment in amounts.
>
>
>so basically what you are saying is it is coarse sea salt?
>
>except kosher salt may contain additional chemicals. That is not
>something I would want in my salt. If the recipe calls for kosher salt
>just use coarse sea salt....
>
>Kosher salt is sodium chloride without iodine but may contain
>anticaking agents
>
>Sea salt is by far the most natural and best tasting salt because it
>contains no added chemicals

Let me clarify. Kosher salt is a flake. I believe it has been
through an evaporative process. To my knowledge there are no
additives. I was pointing out that there is a difference when
substituting kosher vs. table salt and vice versa because of weight
and size which you should note since you say you are an experienced
cook to avoid making serious errors. However. Talking about
additives. Sea salt comes from the sea shore and whatever washed up
with it. It would be better to look up ingredients and know what is
in them rather than off the cuff speculation. You are speculating
that iodized salt is the only salt that might taste different.

"U.S. Janet B." > wrote in message
...
> On Thu, 21 Feb 2019 19:18:53 -0600,
> wrote:
>
>>On Thu, 21 Feb 2019 18:03:45 -0700, U.S. Janet B. >
>>wrote:
>>
>>>On Thu, 21 Feb 2019 18:54:07 -0600,
wrote:
>>>
>>>>On Thu, 21 Feb 2019 16:10:23 -0800 (PST), "
> wrote:
>>>>
>>>>>
>>>>>Really, really good and pretty simple to make. It called for frozen
>>>>>green peas
>>>>>or any other vegetable of your choice. I chose a cup of frozen cubed
>>>>>hash browns
>>>>>as my addition. It also called for a teaspoon and a half of chopped
>>>>>fresh thyme,
>>>>>but all I had was McCormick's dried thyme and I used a slightly rounded
>>>>>teaspoon.
>>>>>Dried herbs are stronger than fresh and I believe I could have gotten
>>>>>away with
>>>>>just 3/4 teaspoon.
>>>>>
>>>>>It also called for 2 teaspoons of kosher salt but that is something I
>>>>>do not
>>>>>stock. I used a slightly rounded teaspoon of regular salt it was the
>>>>>perfect
>>>>>amount; not lacking salt nor too salty.
>>>>>
>>>>>A store bought crust topped this pie because I am lazy.
>>>>
>>>>
>>>>kosher salt is salt by another name, you would never tell the
>>>>difference in a dish, it is basically a marketing scheme. Edible salt
>>>>is sodium chloride. That means sea salt, table salt, kosher salt, ALL
>>>>salt. The only salt that may have a slightly different flavor is
>>>>iodized salt.
>>>>
>>>>Bummer I guess no one read my other post.
>>>
>>>Whether you can taste the difference or not . . .
>>>Kosher salt is larger grained than ordinary table salt and weighs far
>>>less for an equal volume of table salt. So substituting one for the
>>>other means you need to make adjustment in amounts.
>>
>>
>>so basically what you are saying is it is coarse sea salt?
>>
>>except kosher salt may contain additional chemicals. That is not
>>something I would want in my salt. If the recipe calls for kosher salt
>>just use coarse sea salt....
>>
>>Kosher salt is sodium chloride without iodine but may contain
>>anticaking agents
>>
>>Sea salt is by far the most natural and best tasting salt because it
>>contains no added chemicals
>
> Let me clarify. Kosher salt is a flake. I believe it has been
> through an evaporative process. To my knowledge there are no
> additives. I was pointing out that there is a difference when
> substituting kosher vs. table salt and vice versa because of weight
> and size which you should note since you say you are an experienced
> cook to avoid making serious errors. However. Talking about
> additives. Sea salt comes from the sea shore and whatever washed up
> with it. It would be better to look up ingredients and know what is
> in them rather than off the cuff speculation. You are speculating
> that iodized salt is the only salt that might taste different.

I thought that was always the case. So imagine my surprise when I got this
salt from Amazon!

https://smile.amazon.com/gp/product/...?ie=UTF8&psc=1

Gotta watch the wording. It is sea salt that is certified kosher but it is
not what we think of as kosher salt.

On Thu, 21 Feb 2019 18:54:07 -0600,
wrote:

> Bummer I guess no one read my other post.

They probably saw your posting name and automatically killfiled you.
I know I'll never take you seriously after reading your name and
your "Lentil thin cake sandwiches" recipe.

Some people find Christ as their Savior, and some find that Gluten
is their Satan. I think they're both full of shit. But if it makes
them happy, then that's good. Just don't come knocking on my door
promoting either of them.

ObFood: Dinner was 1/4lb Chilli Dogs with Wolf brand Hot Dog Sauce,
shredded cheddar, chopped onion, and jalapeno mustard. Wolf Hot Dog
Sauce is some nasty-ass shit.

-sw

On Fri, 22 Feb 2019 21:50:35 -0600, Sqwertz wrote:

> Some people find Christ as their Savior, and some find that Gluten
> is their Satan. I think they're both full of shit.

Just to clarify: Unless you're a confirmed celiac through a snip of
your cilia and physical examination. Do I need to keep saying that?
99.9% of the gluten avoiders are not celiacs, so...

-sw

On Fri, 22 Feb 2019 22:00:27 -0600, Sqwertz >
wrote:

>On Fri, 22 Feb 2019 21:50:35 -0600, Sqwertz wrote:
>
>> Some people find Christ as their Savior, and some find that Gluten
>> is their Satan. I think they're both full of shit.
>
>Just to clarify: Unless you're a confirmed celiac through a snip of
>your cilia and physical examination. Do I need to keep saying that?
>99.9% of the gluten avoiders are not celiacs, so...
>
>-sw

well there is a third option... yes there are celiac's, and there are
the posers, and yet there are other people that are gluten sensitive
or have a gluten intolerance. Now this is an actual thing, there are
actual symptoms, which may be caused by something as simple as a wheat
allergy, but it is very difficult to figure out which it is because as
you know wheat contains gluten. It is this wheat that has been cross
contaminated into almost every food there is unless special measures
are taken to ensure that does not happen.

--

____/~~~sine qua non~~~\____

On Sat, 23 Feb 2019 01:43:26 -0600,
wrote:

> [...] and there are the posers,

Would that be those who exaggerate their symptoms for piteous attention?

On Thu, 21 Feb 2019 16:10:23 -0800 (PST), "
> wrote:

>
>Really, really good and pretty simple to make. It called for frozen green peas
>or any other vegetable of your choice. I chose a cup of frozen cubed hash browns
>as my addition. It also called for a teaspoon and a half of chopped fresh thyme,
>but all I had was McCormick's dried thyme and I used a slightly rounded teaspoon.
>Dried herbs are stronger than fresh and I believe I could have gotten away with
>just 3/4 teaspoon.
>
>It also called for 2 teaspoons of kosher salt but that is something I do not
>stock. I used a slightly rounded teaspoon of regular salt it was the perfect
>amount; not lacking salt nor too salty.
>
>A store bought crust topped this pie because I am lazy.

sounds good, Joan. I'm happy you are pleased with the Foodi.
Janet US

On Thu, 21 Feb 2019 18:04:59 -0700, U.S. Janet B. >
wrote:

>On Thu, 21 Feb 2019 16:10:23 -0800 (PST), "
> wrote:
>
>>
>>Really, really good and pretty simple to make. It called for frozen green peas
>>or any other vegetable of your choice. I chose a cup of frozen cubed hash browns
>>as my addition. It also called for a teaspoon and a half of chopped fresh thyme,
>>but all I had was McCormick's dried thyme and I used a slightly rounded teaspoon.
>>Dried herbs are stronger than fresh and I believe I could have gotten away with
>>just 3/4 teaspoon.
>>
>>It also called for 2 teaspoons of kosher salt but that is something I do not
>>stock. I used a slightly rounded teaspoon of regular salt it was the perfect
>>amount; not lacking salt nor too salty.
>>
>>A store bought crust topped this pie because I am lazy.
>
>sounds good, Joan. I'm happy you are pleased with the Foodi.
>Janet US

I could not get into using a pressure cooker, the cooking options are
too limited, I much prefer an airfryer.

--

____/~~~sine qua non~~~\____

On Thursday, February 21, 2019 at 7:20:51 PM UTC-6, wrote:
>
> I could not get into using a pressure cooker, the cooking options are
> too limited, I much prefer an airfryer.
>
This will appliance will air fry as well as bake, broil, and steam as well as pressure cook.

On Thu, 21 Feb 2019 17:44:11 -0800 (PST), "
> wrote:

>On Thursday, February 21, 2019 at 7:20:51 PM UTC-6, wrote:
>>
>> I could not get into using a pressure cooker, the cooking options are
>> too limited, I much prefer an airfryer.
>>
>This will appliance will air fry as well as bake, broil, and steam as well as pressure cook.

how can a sealed appliance airfry?

--

____/~~~sine qua non~~~\____

On Thursday, February 21, 2019 at 8:23:33 PM UTC-6, wrote:
>
> On Thu, 21 Feb 2019 17:44:11 -0800 (PST), "
> > wrote:
>
> >On Thursday, February 21, 2019 at 7:20:51 PM UTC-6, wrote:
> >>
> >> I could not get into using a pressure cooker, the cooking options are
> >> too limited, I much prefer an airfryer.
> >>
> >This will appliance will air fry as well as bake, broil, and steam as well as pressure cook.
>
> how can a sealed appliance airfry?
>
When it's used as an air fryer, baker, broiler, steamer, or slower cooker it
is not sealed like a pressure cooker. It has two different lids that enable
it to be a multi-use appliance.

On Thursday, February 21, 2019 at 8:23:33 PM UTC-6, wrote:
>
> how can a sealed appliance airfry?
>
https://www.youtube.com/watch?v=_D_U_gpgBDs

On Thu, 21 Feb 2019 20:23:29 -0600,
wrote:

>On Thu, 21 Feb 2019 17:44:11 -0800 (PST), "
> wrote:
>
>>On Thursday, February 21, 2019 at 7:20:51 PM UTC-6, wrote:
>>>
>>> I could not get into using a pressure cooker, the cooking options are
>>> too limited, I much prefer an airfryer.
>>>
>>This will appliance will air fry as well as bake, broil, and steam as well as pressure cook.
>
>how can a sealed appliance airfry?

The safest thing to do before you reply or say anything is to educate
yourself first. Google is your friend

On Thursday, February 21, 2019 at 7:05:06 PM UTC-6, U.S. Janet B. wrote:
>
> On Thu, 21 Feb 2019 16:10:23 -0800 (PST), "
> > wrote:
>
> >
> >Really, really good and pretty simple to make.
>
> sounds good, Joan. I'm happy you are pleased with the Foodi.
> Janet US
>
I'm quite pleased with it as non only is it a pressure cooker, it will steam,
bake, broil, and air fry.

On 2/21/2019 6:42 PM, wrote:

> I'm quite pleased with it as non only is it a pressure cooker, it will steam,
> bake, broil, and air fry.

jes gotta put up with that irremovable lid and the "non-stick" parts.

nb

On Friday, February 22, 2019 at 11:27:16 AM UTC-6, notbob wrote:
>
> On 2/21/2019 6:42 PM, wrote:
>
> > I'm quite pleased with it as non only is it a pressure cooker, it will steam,
> > bake, broil, and air fry.
>
> jes gotta put up with that irremovable lid and the "non-stick" parts.
>
> nb
>
I really find it no problem as I thought it might be annoying when not in use,
but I pay it no attention. The inner pot is the only part that is non-stick
and it should be treated just like a Teflon pan. Again, no problem.

On 2/22/2019 3:11 PM, wrote:

it should be treated just like a Teflon pan.

What!? Thrown out?

I jes tossed my only "non-stick" pan after watching a documentary on
"Teflon". It was called "The Devil We Know" and it's about all the ppl
that have suffered due to Teflon manufacturing.

If it kills birds, what's it doing to you?

nb

On Thu, 21 Feb 2019 17:42:05 -0800 (PST),
wrote:

> On Thursday, February 21, 2019 at 7:05:06 PM UTC-6, U.S. Janet B. wrote:
>>
>> On Thu, 21 Feb 2019 16:10:23 -0800 (PST), "
>> > wrote:
>>
>>>
>>>Really, really good and pretty simple to make.
>>
>> sounds good, Joan. I'm happy you are pleased with the Foodi.
>> Janet US
>>
> I'm quite pleased with it as non only is it a pressure cooker, it will steam,
> bake, broil, and air fry.

I must not be watching the same late night TV infomercials as you.
Never heard of it. But needless to say, I'm always a little (a lot)
pessimistic of those Swiss Army knives.

-sw

I haven't had a chicken pot pie for at least 20 years. So I bought
one today for $.35, "Clearance" price. Yep, Swanson's brand. So I
had buy it since will probably be my last chance to remember how bad
they were. Could they have gotten better in the last 20 years?

-sw

On 2/22/2019 11:06 PM, Sqwertz wrote:
> I haven't had a chicken pot pie for at least 20 years. So I bought
> one today for $.35, "Clearance" price. Yep, Swanson's brand. So I
> had buy it since will probably be my last chance to remember how bad
> they were. Could they have gotten better in the last 20 years?
>
> -sw
>

Doubt it got any better. Sometimes we had one or two in the freezer for
a quick lunch. Tolerable at best.

On Sat, 23 Feb 2019 00:04:22 -0500, Ed Pawlowski wrote:

> On 2/22/2019 11:06 PM, Sqwertz wrote:
>> I haven't had a chicken pot pie for at least 20 years. So I bought
>> one today for $.35, "Clearance" price. Yep, Swanson's brand. So I
>> had buy it since will probably be my last chance to remember how bad
>> they were. Could they have gotten better in the last 20 years?
>
> Doubt it got any better. Sometimes we had one or two in the freezer for
> a quick lunch. Tolerable at best.

I couldn't even justify heating up the oven for this dinky little
thing. So it will have to qit until I bake a cake or something.

-sw

On Fri, 22 Feb 2019 22:06:19 -0600, Sqwertz >
wrote:

>I haven't had a chicken pot pie for at least 20 years. So I bought
>one today for $.35, "Clearance" price. Yep, Swanson's brand. So I
>had buy it since will probably be my last chance to remember how bad
>they were. Could they have gotten better in the last 20 years?
>
>-sw

no, but they have gotten way worse!

On Fri, 22 Feb 2019 22:30:40 -0700, U.S. Janet B. wrote:

> On Fri, 22 Feb 2019 22:06:19 -0600, Sqwertz >
> wrote:
>
>>I haven't had a chicken pot pie for at least 20 years. So I bought
>>one today for $.35, "Clearance" price. Yep, Swanson's brand. So I
>>had buy it since will probably be my last chance to remember how bad
>>they were. Could they have gotten better in the last 20 years?
>>
>>-sw
>
> no, but they have gotten way worse!

It was already down to 4 little 1 centimeter squares of pulverized
and whipped chicken guts and maybe 8 pieces of mixed vegetables the
same size, the rest doughy crust and chicken buillion gravy. Lemme
guess.... not even an aluminum tray anymore?

-sw

On 2/23/2019 1:49 AM, Sqwertz wrote:
> On Fri, 22 Feb 2019 22:30:40 -0700, U.S. Janet B. wrote:
>
>> On Fri, 22 Feb 2019 22:06:19 -0600, Sqwertz >
>> wrote:
>>
>>> I haven't had a chicken pot pie for at least 20 years. So I bought
>>> one today for $.35, "Clearance" price. Yep, Swanson's brand. So I
>>> had buy it since will probably be my last chance to remember how bad
>>> they were. Could they have gotten better in the last 20 years?
>>>
>>> -sw
>>
>> no, but they have gotten way worse!
>
> It was already down to 4 little 1 centimeter squares of pulverized
> and whipped chicken guts and maybe 8 pieces of mixed vegetables the
> same size, the rest doughy crust and chicken buillion gravy. Lemme
> guess.... not even an aluminum tray anymore?
>
> -sw
>
Metal? Of course not! They're microwaveable. It will be everything
you expect it to be, which means not very good.

Jill

In article >, Sqwertz
> wrote:

> It was already down to 4 little 1 centimeter squares of pulverized
> and whipped chicken guts and maybe 8 pieces of mixed vegetables the
> same size, the rest doughy crust and chicken buillion gravy. Lemme
> guess.... not even an aluminum tray anymore?

I used to love Swanson's Turkey and Dressing TV dinners in the aluminum
tray. I would still buy them if available and made the same.

leo

On Fri, 22 Feb 2019 22:30:40 -0700, U.S. Janet B. >
wrote:

>On Fri, 22 Feb 2019 22:06:19 -0600, Sqwertz >
>wrote:
>
>>I haven't had a chicken pot pie for at least 20 years. So I bought
>>one today for $.35, "Clearance" price. Yep, Swanson's brand. So I
>>had buy it since will probably be my last chance to remember how bad
>>they were. Could they have gotten better in the last 20 years?
>>
>>-sw
>
>no, but they have gotten way worse!


I picked up some Marie Callender chicken pot pies. I was seeking a
childhood memory...alas, it was nightmarish.

Blech.

On Sat, 23 Feb 2019 08:19:28 -0500, Boron Elgar
> wrote:

>On Fri, 22 Feb 2019 22:30:40 -0700, U.S. Janet B. >
>wrote:
>
>>On Fri, 22 Feb 2019 22:06:19 -0600, Sqwertz >
>>wrote:
>>
>>>I haven't had a chicken pot pie for at least 20 years. So I bought
>>>one today for $.35, "Clearance" price. Yep, Swanson's brand. So I
>>>had buy it since will probably be my last chance to remember how bad
>>>they were. Could they have gotten better in the last 20 years?
>>>
>>>-sw
>>
>>no, but they have gotten way worse!
>
>
>I picked up some Marie Callender chicken pot pies. I was seeking a
>childhood memory...alas, it was nightmarish.
>
>Blech.

and yet, MC pot chicken pot pie is better than Swanson . . . at least
it was when I last had one about 10 years ago.

On 2019-02-23 9:50 a.m., U.S. Janet B. wrote:
> On Sat, 23 Feb 2019 08:19:28 -0500, Boron Elgar

>> I picked up some Marie Callender chicken pot pies. I was seeking a
>> childhood memory...alas, it was nightmarish.
>>
>> Blech.
>
> and yet, MC pot chicken pot pie is better than Swanson . . . at least
> it was when I last had one about 10 years ago.
>

I have not bought any major brand meat pie in decades. We occasionally
buy church lady meat pies from my wife's church or we get them from a
local bakery. At $4-5 apiece they are likely more expensive that those
in the grocery store freezer section, but they are delicious.

"U.S. Janet B." wrote:
>
> and yet, MC pot chicken pot pie is better than Swanson . . . at least
> it was when I last had one about 10 years ago.

I tried a MC one about 2 years ago. Good, but I wasn't overly
impressed as compared to the cheaper brands Especially as it
cost twice as much or more on sale.

Forgetting about the ingredient lists for a moment Bruce and
Ed....
I've never seen or tried the Swanson chicken pot pies but I have
tried a few others. I had a Banquet one just last week from my
freezer. Bought two on sale a few months ago for 88 cents each.
No where near good as a homemade one which I do make lately, but
for 88 cents I have no complaints.

Here's how I learned to cook mine.
Baking in an oven forever is worthless by itself.

I use a pyrex bowl with a small plate to cover as a lid.
- put 1/2 cup corn in bowl (or any other favorite veggie)
- add 1/4 cup water (RO water for ny people here)
- 1 frozen Banquet pot pie
- put on lid and microwave until about half done
- chop up the crust and stir all together then
replace lid and cook until it's all very hot

The extra vegetable(s) that you add are welcome.
The chopped up microwaved crust is just like dumplings.
The extra water just keeps it from being like a thick paste.
Eat with one buttered roll or slice of white bread and
you've got a decent enough meal. (not for the picky eaters)

They don't use foil pans but paper microwaveable pans.
This is also one dish that people with teeth issues can
blend and eat as a very thick puree. Very tasty and nothing
to chew on.

I haven't been there yet, but I've been experimenting with
soft foods in advance just I'll know things I can do maybe
someday. This is a good one.

Finally note: Always best to make from scratch and I do that
mostly now. Always better but never "just as easy to make
from scratch). Often time is a factor and only a quick meal win.







They don't come in foil pans but paper (microwaveable)

On Sat, 23 Feb 2019 07:50:43 -0700, U.S. Janet B. >
wrote:

>On Sat, 23 Feb 2019 08:19:28 -0500, Boron Elgar
> wrote:
>
>>On Fri, 22 Feb 2019 22:30:40 -0700, U.S. Janet B. >
>>wrote:
>>
>>>On Fri, 22 Feb 2019 22:06:19 -0600, Sqwertz >
>>>wrote:
>>>
>>>>I haven't had a chicken pot pie for at least 20 years. So I bought
>>>>one today for $.35, "Clearance" price. Yep, Swanson's brand. So I
>>>>had buy it since will probably be my last chance to remember how bad
>>>>they were. Could they have gotten better in the last 20 years?
>>>>
>>>>-sw
>>>
>>>no, but they have gotten way worse!
>>
>>
>>I picked up some Marie Callender chicken pot pies. I was seeking a
>>childhood memory...alas, it was nightmarish.
>>
>>Blech.
>
>and yet, MC pot chicken pot pie is better than Swanson . . . at least
>it was when I last had one about 10 years ago.

Alas, I am not curious enough to continue the experiment.

On 2/23/2019 8:19 AM, Boron Elgar wrote:
> On Fri, 22 Feb 2019 22:30:40 -0700, U.S. Janet B. >
> wrote:
>
>> On Fri, 22 Feb 2019 22:06:19 -0600, Sqwertz >
>> wrote:
>>
>>> I haven't had a chicken pot pie for at least 20 years. So I bought
>>> one today for $.35, "Clearance" price. Yep, Swanson's brand. So I
>>> had buy it since will probably be my last chance to remember how bad
>>> they were. Could they have gotten better in the last 20 years?
>>>
>>> -sw
>>
>> no, but they have gotten way worse!
>
>
> I picked up some Marie Callender chicken pot pies. I was seeking a
> childhood memory...alas, it was nightmarish.
>
> Blech.
>
I agree with you, Boron. My SO, who does not cook, thinks Marie
Callender's chicken pot pies are great. So I picked one up just to try
it, thinking maybe it would be good for when I want a quick meal. I
don't remember the cost but IIRC it was a bit more than $3. (They're
larger than the Swanson and Banquet pot pies of yesteryear and even
today). It was extremely bland.

Jill

Sqwertz wrote:
>
> I haven't had a chicken pot pie for at least 20 years. So I bought
> one today for $.35, "Clearance" price. Yep, Swanson's brand. So I
> had buy it since will probably be my last chance to remember how bad
> they were. Could they have gotten better in the last 20 years?
>
> -sw

For $0.35 each, I would have bought all they had left.
Cheap, decent enough quickie dinner.

Cook it my way with 1/2 cup corn in the microwave, add a slice of
buttered bread and you get a small, satisfying dinner for about
$0.50. Bigger appetite? Just cook another.