Almost done too.

Large skillet with some olive oil and butter.
Cook down a pound of onion and a pound of mushrooms (white).
Then add a little water and a lid and let it all cook more.
Finally, take off the lid and let some of the liquid
evaporate but still leave it very moist.

Good to add to almost any food.

On Saturday, 8 August 2020 10:53:46 UTC-5, Gary wrote:
> Almost done too.
>
> Large skillet with some olive oil and butter.
> Cook down a pound of onion and a pound of mushrooms (white).
> Then add a little water and a lid and let it all cook more.
> Finally, take off the lid and let some of the liquid
> evaporate but still leave it very moist.
>
> Good to add to almost any food.


I am making a vegetable relish...this week's include red onion, celery, all colors of bell peppers, corn, garlic, jalapenos...I use up quite a lot, it is good as a relish, added to salads, or just by itself...

--
Best
Greg

On 8/8/2020 11:54 AM, Gary wrote:
> Almost done too.
>
> Large skillet with some olive oil and butter.
> Cook down a pound of onion and a pound of mushrooms (white).
> Then add a little water and a lid and let it all cook more.
> Finally, take off the lid and let some of the liquid
> evaporate but still leave it very moist.
>
> Good to add to almost any food.
>
Only if you like mushrooms. Do those onions turn out to be
carmelized at all or just soft?

Jill

jmcquown wrote:
>
> On 8/8/2020 11:54 AM, Gary wrote:
> > Almost done too.
> >
> > Large skillet with some olive oil and butter.
> > Cook down a pound of onion and a pound of mushrooms (white).
> > Then add a little water and a lid and let it all cook more.
> > Finally, take off the lid and let some of the liquid
> > evaporate but still leave it very moist.
> >
> > Good to add to almost any food.
> >
> Only if you like mushrooms. Do those onions turn out to be
> carmelized at all or just soft?

I do love mushrooms (all kinds).
I guess you don't.

This time I let them cook a little longer and they
were carmelized. I have mushrooms with a nice onion mush.
Normally, I go for soft but still recognizable onions slices.

Not a fail this time, but different.

On Saturday, August 8, 2020 at 11:53:46 AM UTC-4, Gary wrote:
> Almost done too.
>
> Large skillet with some olive oil and butter.
> Cook down a pound of onion and a pound of mushrooms (white).
> Then add a little water and a lid and let it all cook more.
> Finally, take off the lid and let some of the liquid
> evaporate but still leave it very moist.
>
> Good to add to almost any food.

I went to the store this morning and picked up 3 chickens and
10 pounds of frozen turkey parts (drumsticks and wings). Later
today I'll roast the chicken; tomorrow I'll make chicken stock.

Next weekend I'll roast the turkey parts and make turkey stock.
I would have preferred a whole turkey, but they're hard to come
by this time of year. One store in town had Jennie-o brand,
but those always come with a load of chemicals that make the
stock taste weird.

Cindy Hamilton

Cindy Hamilton wrote:
>
> I went to the store this morning and picked up 3 chickens and
> 10 pounds of frozen turkey parts (drumsticks and wings). Later
> today I'll roast the chicken; tomorrow I'll make chicken stock.

I'm out of chicken stock so will make more today or tomorrow.
>
> Next weekend I'll roast the turkey parts and make turkey stock.

I should look for turkey parts. I love that stock much better.

On Sat, 08 Aug 2020 11:54:18 -0400, Gary wrote:

> Almost done too.
>
> Large skillet with some olive oil and butter.
> Cook down a pound of onion and a pound of mushrooms (white).
> Then add a little water and a lid and let it all cook more.
> Finally, take off the lid and let some of the liquid
> evaporate but still leave it very moist.
>
> Good to add to almost any food.

You can slop it over some of your home made baked beans and make
VSTD breakfasts all week! Don't forget the cashews.

-sw

On Sat, 08 Aug 2020 11:54:18 -0400, Gary > wrote:

>Almost done too.
>
>Large skillet with some olive oil and butter.
>Cook down a pound of onion and a pound of mushrooms (white).
>Then add a little water and a lid and let it all cook more.
>Finally, take off the lid and let some of the liquid
>evaporate but still leave it very moist.
>
>Good to add to almost any food.

Nah not for me, I will just stick with my picketed onions and peppers.
They last much longer I now have some that is months old and are sill
great!

--

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

On Sat, 08 Aug 2020 19:10:06 -0500,
wrote:

>On Sat, 08 Aug 2020 11:54:18 -0400, Gary > wrote:
>
>>Almost done too.
>>
>>Large skillet with some olive oil and butter.
>>Cook down a pound of onion and a pound of mushrooms (white).
>>Then add a little water and a lid and let it all cook more.
>>Finally, take off the lid and let some of the liquid
>>evaporate but still leave it very moist.
>>
>>Good to add to almost any food.
>
>Nah not for me, I will just stick with my picketed onions and peppers.
>They last much longer I now have some that is months old and are sill
>great!

Can anybody tell me what a picketed onion is?

On Saturday, August 8, 2020 at 7:15:15 PM UTC-5, Bruce wrote:
>
> On Sat, 08 Aug 2020 19:10:06 -0500,
> wrote:
>
> >Nah not for me, I will just stick with my picketed onions and peppers.
> >They last much longer I now have some that is months old and are sill
> >great!
>
> Can anybody tell me what a picketed onion is?
>
BWHAHAHAHAHAHAAAAAAA! It doesn't make "since" to me either.

On Sun, 09 Aug 2020 10:15:11 +1000, Bruce > wrote:

>On Sat, 08 Aug 2020 19:10:06 -0500,
wrote:
>
>>On Sat, 08 Aug 2020 11:54:18 -0400, Gary > wrote:
>>
>>>Almost done too.
>>>
>>>Large skillet with some olive oil and butter.
>>>Cook down a pound of onion and a pound of mushrooms (white).
>>>Then add a little water and a lid and let it all cook more.
>>>Finally, take off the lid and let some of the liquid
>>>evaporate but still leave it very moist.
>>>
>>>Good to add to almost any food.
>>
>>Nah not for me, I will just stick with my picketed onions and peppers.
>>They last much longer I now have some that is months old and are sill
>>great!
>
>Can anybody tell me what a picketed onion is?

For those in the cheap seats that can not figure out what a word
should be out of context I will help Pickled... Ya know sometimes
spell check is not a good thing.
It is those time when said spell check is putting out incorrect
information that the reader generally will have to rely on their
common cents to try and put 2 and 2 together and actually get 4 unless
your name is joan and you end up getting like 4u3.c#0. Now speaking
reasonably I have no idea how she or her or whatever would come up
with an alpha numeric value for a simple math equation, but I have no
doubt that is the exact answer joan would come up with and swear to
her almighty sky daddy that it is the correct answer.

--

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

On Mon, 10 Aug 2020 05:20:56 -0500,
wrote:

>On Sun, 09 Aug 2020 10:15:11 +1000, Bruce > wrote:
>
>>On Sat, 08 Aug 2020 19:10:06 -0500,
wrote:
>>
>>>Nah not for me, I will just stick with my picketed onions and peppers.
>>>They last much longer I now have some that is months old and are sill
>>>great!
>>
>>Can anybody tell me what a picketed onion is?
>
>For those in the cheap seats that can not figure out what a word
>should be out of context I will help Pickled... Ya know sometimes
>spell check is not a good thing.

You may be right, but picketed and pickled are quite different. Of
course, if one gives one's spell checker free reign anything is
positronium.

On Monday, August 10, 2020 at 6:35:07 AM UTC-4, Bruce wrote:
> On Mon, 10 Aug 2020 05:20:56 -0500,
> wrote:
>
> >On Sun, 09 Aug 2020 10:15:11 +1000, Bruce > wrote:
> >
> >>On Sat, 08 Aug 2020 19:10:06 -0500,
> wrote:
> >>
> >>>Nah not for me, I will just stick with my picketed onions and peppers.
> >>>They last much longer I now have some that is months old and are sill
> >>>great!
> >>
> >>Can anybody tell me what a picketed onion is?
> >
> >For those in the cheap seats that can not figure out what a word
> >should be out of context I will help Pickled... Ya know sometimes
> >spell check is not a good thing.
>
> You may be right, but picketed and pickled are quite different. Of
> course, if one gives one's spell checker free reign anything is
> positronium.

Or "free rein". Your spell check won't help with that.

Cindy Hamilton

On Monday, August 10, 2020 at 5:35:07 AM UTC-5, Bruce wrote:
>
> On Mon, 10 Aug 2020 05:20:56 -0500,
> wrote:
>
> >On Sun, 09 Aug 2020 10:15:11 +1000, Bruce > wrote:
> >
> >>On Sat, 08 Aug 2020 19:10:06 -0500,
> wrote:
> >>
> >>>Nah not for me, I will just stick with my picketed onions and peppers.
> >>>They last much longer I now have some that is months old and are sill
> >>>great!
> >>
> >>Can anybody tell me what a picketed onion is?
> >
> >For those in the cheap seats that can not figure out what a word
> >should be out of context I will help Pickled... Ya know sometimes
> >spell check is not a good thing.
>
> You may be right, but picketed and pickled are quite different. Of
> course, if one gives one's spell checker free reign anything is
> positronium.
>
It just gets better and better, doesn't it?

On Monday, August 10, 2020 at 5:21:02 AM UTC-5, wrote:
>
> For those in the cheap seats that can not figure out what a word
> should be out of context I will help Pickled... Ya know sometimes
> spell check is not a good thing.
> It is those time when said spell check is putting out incorrect
> information that the reader generally will have to rely on their
> common cents to try and put 2 and 2 together and actually get 4 unless
> your name is joan and you end up getting like 4u3.c#0. Now speaking
> reasonably I have no idea how she or her or whatever would come up
> with an alpha numeric value for a simple math equation, but I have no
> doubt that is the exact answer joan would come up with and swear to
> her almighty sky daddy that it is the correct answer.
>
*YAWN*

For someone who claims (falsely) to be super intelligent, and we should
be in awe of your super-brain, you've got the worst grammar here. Your
writing skills are laughable as well. But congratulations!! Another
prize for more run-on sentences; I bet drool was running down the side
of your mouth as you laboriously pecked out the above drivel.

On Mon, 10 Aug 2020 11:41:03 -0700 (PDT), "
> wrote:

>On Monday, August 10, 2020 at 5:21:02 AM UTC-5, wrote:
>>
>> For those in the cheap seats that can not figure out what a word
>> should be out of context I will help Pickled... Ya know sometimes
>> spell check is not a good thing.
>> It is those time when said spell check is putting out incorrect
>> information that the reader generally will have to rely on their
>> common cents to try and put 2 and 2 together and actually get 4 unless
>> your name is joan and you end up getting like 4u3.c#0. Now speaking
>> reasonably I have no idea how she or her or whatever would come up
>> with an alpha numeric value for a simple math equation, but I have no
>> doubt that is the exact answer joan would come up with and swear to
>> her almighty sky daddy that it is the correct answer.
>>
>*YAWN*
>
>For someone who claims (falsely) to be super intelligent, and we should
>be in awe of your super-brain,

He said his IQ was 120 or something. That's alright, but not super
intelligent.

On Mon, 10 Aug 2020 11:41:03 -0700 (PDT), "
> wrote:

>Fo

I am so so sorry something must have happened in the transmission
between your computer and everyone else that does not give a ****.

oh yeah I have said this before in other newsgroups but I will say
this again just for you because I know you surely need a little help.
Usenet is an informal area for posting. Sentences do not matter, caps
do not matter. nothing matters
It is as if you were posting on a bulletin board.

And yes I know you will disagree with me, but please go ahead so
everyone in here will look up the information and make you once again
look like a complete ass that has very little scents.

--

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

"Gary" wrote in message ...

Almost done too.

Large skillet with some olive oil and butter.
Cook down a pound of onion and a pound of mushrooms (white).
Then add a little water and a lid and let it all cook more.
Finally, take off the lid and let some of the liquid
evaporate but still leave it very moist.

Good to add to almost any food.

====

It most certainly is.





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