Moussaka 9/21. Made with about half each eggplant and zucchini. Used ground turkey in place of lamb or beef. White sauce could have been thicker. Recipe from _The_Food_of_Greece_, but there are of course many similar ones findable on the 'net, e.g. <http://allrecipes.com/recipe/moussaka/>, which I also loosely followed. Comments there were useful too.

https://photos.app.goo.gl/eSWduBoejXGETBTX8

Baked Pacific Cod, cheese (sharp cheddar) grits, and green chard from the garden 9/23.

https://photos.app.goo.gl/TfTzsmXpxxb2UmTW6

Butternut Squash Pasties 9/24. Made 150% of this recipe:
<http://www.thekitchn.com/recipe-butternut-squash-sage-a-98771>
Was very popular with the family. Plus, I think I've gotten pastry down cold (note how nice and flaky it is in the photo). My crimping technique needs work though.

https://photos.app.goo.gl/RFC1uBx7uxa61Z6W6

Finally, Baja Fish Tacos last night 9/25. I was pleased at how light and crunchy the batter turned out (used both baking powder and seltzer and barely mixed it). Cabbage drizzled with lime juice, sour cream and yogurt mixture with lime zest, pepper, and chopped scallions, chopped fresh jalepenos and cilantro and sharp cheddar as optional toppings. Choice of corn or flour tortillas (we all chose corn).

https://photos.app.goo.gl/je1FbRozcFmfWsB76

--
Silvar Beitel

On 15:25 26 Sep 2020, Silvar Beitel said:

> Moussaka 9/21. Made with about half each eggplant and zucchini. Used
> ground turkey in place of lamb or beef. White sauce could have been
> thicker. Recipe from _The_Food_of_Greece_, but there are of course many
> similar ones findable on the 'net, e.g.
> <http://allrecipes.com/recipe/moussaka/>, which I also loosely followed.
> Comments there were useful too.
>
> https://photos.app.goo.gl/eSWduBoejXGETBTX8

Of the dishes shown here, the moussaka is my favourite!


> Baked Pacific Cod, cheese (sharp cheddar) grits, and green chard from
> the garden 9/23.
>
> https://photos.app.goo.gl/TfTzsmXpxxb2UmTW6
>
> Butternut Squash Pasties 9/24. Made 150% of this recipe:
> <http://www.thekitchn.com/recipe-butternut-squash-sage-a-98771>
> Was very popular with the family. Plus, I think I've gotten pastry down
> cold (note how nice and flaky it is in the photo). My crimping
> technique needs work though.
>
> https://photos.app.goo.gl/RFC1uBx7uxa61Z6W6
>
> Finally, Baja Fish Tacos last night 9/25. I was pleased at how light
> and crunchy the batter turned out (used both baking powder and seltzer
> and barely mixed it). Cabbage drizzled with lime juice, sour cream and
> yogurt mixture with lime zest, pepper, and chopped scallions, chopped
> fresh jalepenos and cilantro and sharp cheddar as optional toppings.
> Choice of corn or flour tortillas (we all chose corn).
>
> https://photos.app.goo.gl/je1FbRozcFmfWsB76

On 9/26/2020 10:25 AM, Silvar Beitel wrote:
> Moussaka 9/21. Made with about half each eggplant and zucchini. Used ground turkey in place of lamb or beef. White sauce could have been thicker. Recipe from _The_Food_of_Greece_, but there are of course many similar ones findable on the 'net, e.g. <http://allrecipes.com/recipe/moussaka/>, which I also loosely followed. Comments there were useful too.
>
> https://photos.app.goo.gl/eSWduBoejXGETBTX8
>
> Baked Pacific Cod, cheese (sharp cheddar) grits, and green chard from the garden 9/23.
>
> https://photos.app.goo.gl/TfTzsmXpxxb2UmTW6
>
> Butternut Squash Pasties 9/24. Made 150% of this recipe:
> <http://www.thekitchn.com/recipe-butternut-squash-sage-a-98771>
> Was very popular with the family. Plus, I think I've gotten pastry down cold (note how nice and flaky it is in the photo). My crimping technique needs work though.
>
> https://photos.app.goo.gl/RFC1uBx7uxa61Z6W6
>
> Finally, Baja Fish Tacos last night 9/25. I was pleased at how light and crunchy the batter turned out (used both baking powder and seltzer and barely mixed it). Cabbage drizzled with lime juice, sour cream and yogurt mixture with lime zest, pepper, and chopped scallions, chopped fresh jalepenos and cilantro and sharp cheddar as optional toppings. Choice of corn or flour tortillas (we all chose corn).
>
> https://photos.app.goo.gl/je1FbRozcFmfWsB76
>
Nice! Thanks for posting these.

Jill

On Saturday, September 26, 2020 at 9:25:54 AM UTC-5, wrote:
>
> Baked Pacific Cod, cheese (sharp cheddar) grits, and green chard from the garden 9/23.
>
> https://photos.app.goo.gl/TfTzsmXpxxb2UmTW6
>
> Silvar Beitel
>
I've never eaten Swiss chard; is it normal to include the stems?
Turnip greens the stems are usually tough and are cut away before
cooking.

On Sat, 26 Sep 2020 07:25:49 -0700 (PDT), Silvar Beitel
> wrote:

>Moussaka 9/21. Made with about half each eggplant and zucchini. Used ground turkey in place of lamb or beef. White sauce could have been thicker. Recipe from _The_Food_of_Greece_, but there are of course many similar ones findable on the 'net, e.g. <http://allrecipes.com/recipe/moussaka/>, which I also loosely followed. Comments there were useful too.
>
>https://photos.app.goo.gl/eSWduBoejXGETBTX8
>
>Baked Pacific Cod, cheese (sharp cheddar) grits, and green chard from the garden 9/23.
>
>https://photos.app.goo.gl/TfTzsmXpxxb2UmTW6
>
>Butternut Squash Pasties 9/24. Made 150% of this recipe:
><http://www.thekitchn.com/recipe-butternut-squash-sage-a-98771>
>Was very popular with the family. Plus, I think I've gotten pastry down cold (note how nice and flaky it is in the photo). My crimping technique needs work though.
>
>https://photos.app.goo.gl/RFC1uBx7uxa61Z6W6
>
>Finally, Baja Fish Tacos last night 9/25. I was pleased at how light and crunchy the batter turned out (used both baking powder and seltzer and barely mixed it). Cabbage drizzled with lime juice, sour cream and yogurt mixture with lime zest, pepper, and chopped scallions, chopped fresh jalepenos and cilantro and sharp cheddar as optional toppings. Choice of corn or flour tortillas (we all chose corn).
>
>https://photos.app.goo.gl/je1FbRozcFmfWsB76

All looks wonderful. The butternut squash ones sound like the filling
for tamales.
Janet US

On Sat, 26 Sep 2020 09:23:02 -0700 (PDT), "
> wrote:

>On Saturday, September 26, 2020 at 9:25:54 AM UTC-5, wrote:
>>
>> Baked Pacific Cod, cheese (sharp cheddar) grits, and green chard from the garden 9/23.
>>
>> https://photos.app.goo.gl/TfTzsmXpxxb2UmTW6
>>
>> Silvar Beitel
>>
>I've never eaten Swiss chard; is it normal to include the stems?
>Turnip greens the stems are usually tough and are cut away before
>cooking.

Cook the stems first, fancy them up with some bacon or whatever then
cook the leaves and mix them all together. Or. save the stems to be a
separate veggie dish.
Janet US

On Saturday, September 26, 2020 at 12:57:02 PM UTC-4, U.S. Janet B. wrote:
> On Sat, 26 Sep 2020 09:23:02 -0700 (PDT), "
> > wrote:
>
> >On Saturday, September 26, 2020 at 9:25:54 AM UTC-5, wrote:
> >>
> >> Baked Pacific Cod, cheese (sharp cheddar) grits, and green chard from the garden 9/23.
> >>
> >> https://photos.app.goo.gl/TfTzsmXpxxb2UmTW6
> >>
> >> Silvar Beitel
> >>
> >I've never eaten Swiss chard; is it normal to include the stems?
> >Turnip greens the stems are usually tough and are cut away before
> >cooking.
>
> Cook the stems first, fancy them up with some bacon or whatever then
> cook the leaves and mix them all together. Or. save the stems to be a
> separate veggie dish.
> Janet US

Agree. The stems aren't particularly tough, but if you cook the leaves and stems together, the leaves get cooked to mush before the stems get soft enough. I like to do the leaves the way I do fresh spinach: Rinse in water and just stuff the wet leaves in a pot to steam.

We love chard and it's good for you too (if not cooked to death).

--
Silvar Beitel

On Saturday, September 26, 2020 at 12:54:19 PM UTC-4, U.S. Janet B. wrote:

> All looks wonderful. The butternut squash ones sound like the filling
> for tamales.
> Janet US

Thanks, Janet. You too, Jill.

I'm thinking enchiladas next. With maybe some cheese in the filling too.

I have plenty of butternut and buttercup squash to use up. Fortunately, it freezes well.

--
Silver Beitel

On 9/26/2020 12:54 PM, U.S. Janet B. wrote:
> On Sat, 26 Sep 2020 07:25:49 -0700 (PDT), Silvar Beitel
> > wrote:
>
>> Moussaka 9/21. Made with about half each eggplant and zucchini. Used ground turkey in place of lamb or beef. White sauce could have been thicker. Recipe from _The_Food_of_Greece_, but there are of course many similar ones findable on the 'net, e.g. <http://allrecipes.com/recipe/moussaka/>, which I also loosely followed. Comments there were useful too.
>>
>> https://photos.app.goo.gl/eSWduBoejXGETBTX8
>>
>> Baked Pacific Cod, cheese (sharp cheddar) grits, and green chard from the garden 9/23.
>>
>> https://photos.app.goo.gl/TfTzsmXpxxb2UmTW6
>>
>> Butternut Squash Pasties 9/24. Made 150% of this recipe:
>> <http://www.thekitchn.com/recipe-butternut-squash-sage-a-98771>
>> Was very popular with the family. Plus, I think I've gotten pastry down cold (note how nice and flaky it is in the photo). My crimping technique needs work though.
>>
>> https://photos.app.goo.gl/RFC1uBx7uxa61Z6W6
>>
>> Finally, Baja Fish Tacos last night 9/25. I was pleased at how light and crunchy the batter turned out (used both baking powder and seltzer and barely mixed it). Cabbage drizzled with lime juice, sour cream and yogurt mixture with lime zest, pepper, and chopped scallions, chopped fresh jalepenos and cilantro and sharp cheddar as optional toppings. Choice of corn or flour tortillas (we all chose corn).
>>
>> https://photos.app.goo.gl/je1FbRozcFmfWsB76
>
> All looks wonderful. The butternut squash ones sound like the filling
> for tamales.
> Janet US
>
Hmmm, that doesn't make me think of tamales at all. No cornmeal masa
involved.

Jill

On Saturday, September 26, 2020 at 11:57:02 AM UTC-5, U.S. Janet B. wrote:
>
> On Sat, 26 Sep 2020 09:23:02 -0700 (PDT), "
> > wrote:
>
> >I've never eaten Swiss chard; is it normal to include the stems?
> >Turnip greens the stems are usually tough and are cut away before
> >cooking.
> >
> Cook the stems first, fancy them up with some bacon or whatever then
> cook the leaves and mix them all together. Or. save the stems to be a
> separate veggie dish.
> Janet US
>
Turnip greens or the Swiss chard? Turnip greens, to me, the stems never really
get tender. I see a lot of restaurants serve more stems than greens so I just pass
on ordering them when out.

On Saturday, September 26, 2020 at 1:25:53 PM UTC-4, wrote:

> Turnip greens or the Swiss chard? Turnip greens, to me, the stems never really
> get tender. I see a lot of restaurants serve more stems than greens so I just pass
> on ordering them when out.

Interesting. Up here in damnyankeeland, we very rarely see greens of any kind in
restaurants. The Ethiopian place and one that's all about "American foodways"
are the only ones that come to mind.

Cindy Hamilton

On Saturday, September 26, 2020 at 12:37:51 PM UTC-5, Cindy Hamilton wrote:
>
> On Saturday, September 26, 2020 at 1:25:53 PM UTC-4, wrote:
>
> > Turnip greens or the Swiss chard? Turnip greens, to me, the stems never really
> > get tender. I see a lot of restaurants serve more stems than greens so I just pass
> > on ordering them when out.
> >
> Interesting. Up here in damnyankeeland, we very rarely see greens of any kind in
> restaurants. The Ethiopian place and one that's all about "American foodways"
> are the only ones that come to mind.
>
> Cindy Hamilton
>
It's rare to walk into a meat-and-three here and turnip greens not be on the menu.

On Sat, 26 Sep 2020 10:25:49 -0700 (PDT), "
> wrote:

>On Saturday, September 26, 2020 at 11:57:02 AM UTC-5, U.S. Janet B. wrote:
>>
>> On Sat, 26 Sep 2020 09:23:02 -0700 (PDT), "
>> > wrote:
>>
>> >I've never eaten Swiss chard; is it normal to include the stems?
>> >Turnip greens the stems are usually tough and are cut away before
>> >cooking.
>> >
>> Cook the stems first, fancy them up with some bacon or whatever then
>> cook the leaves and mix them all together. Or. save the stems to be a
>> separate veggie dish.
>> Janet US
>>
>Turnip greens or the Swiss chard? Turnip greens, to me, the stems never really
>get tender. I see a lot of restaurants serve more stems than greens so I just pass
>on ordering them when out.

I know for sure Swiss chard stems because I have done it. I've never
eaten anything but the turnip bulbs.
Janet US

On Sat, 26 Sep 2020 10:07:51 -0700 (PDT), Silvar Beitel
> wrote:

>On Saturday, September 26, 2020 at 12:54:19 PM UTC-4, U.S. Janet B. wrote:
>
>> All looks wonderful. The butternut squash ones sound like the filling
>> for tamales.
>> Janet US
>
>Thanks, Janet. You too, Jill.
>
>I'm thinking enchiladas next. With maybe some cheese in the filling too.
>
>I have plenty of butternut and buttercup squash to use up. Fortunately, it freezes well.

I have to pick my acorn squash, I'm waiting for first freeze to cut
off the juices to the fruit.
Janet US

On Saturday, September 26, 2020 at 9:25:54 AM UTC-5, wrote:
> Moussaka 9/21. Made with about half each eggplant and zucchini. Used ground turkey in place of lamb or beef.
>
"Ground turkey in place of lamb or beef." TIAD
> --
> Silvar Beitel

--Bryan

On Sat, 26 Sep 2020 13:13:29 -0400, jmcquown >
wrote:

>On 9/26/2020 12:54 PM, U.S. Janet B. wrote:
>> On Sat, 26 Sep 2020 07:25:49 -0700 (PDT), Silvar Beitel
>> > wrote:
>>
>>> Moussaka 9/21. Made with about half each eggplant and zucchini. Used ground turkey in place of lamb or beef. White sauce could have been thicker. Recipe from _The_Food_of_Greece_, but there are of course many similar ones findable on the 'net, e.g. <http://allrecipes.com/recipe/moussaka/>, which I also loosely followed. Comments there were useful too.
>>>
>>> https://photos.app.goo.gl/eSWduBoejXGETBTX8
>>>
>>> Baked Pacific Cod, cheese (sharp cheddar) grits, and green chard from the garden 9/23.
>>>
>>> https://photos.app.goo.gl/TfTzsmXpxxb2UmTW6
>>>
>>> Butternut Squash Pasties 9/24. Made 150% of this recipe:
>>> <http://www.thekitchn.com/recipe-butternut-squash-sage-a-98771>
>>> Was very popular with the family. Plus, I think I've gotten pastry down cold (note how nice and flaky it is in the photo). My crimping technique needs work though.
>>>
>>> https://photos.app.goo.gl/RFC1uBx7uxa61Z6W6
>>>
>>> Finally, Baja Fish Tacos last night 9/25. I was pleased at how light and crunchy the batter turned out (used both baking powder and seltzer and barely mixed it). Cabbage drizzled with lime juice, sour cream and yogurt mixture with lime zest, pepper, and chopped scallions, chopped fresh jalepenos and cilantro and sharp cheddar as optional toppings. Choice of corn or flour tortillas (we all chose corn).
>>>
>>> https://photos.app.goo.gl/je1FbRozcFmfWsB76
>>
>> All looks wonderful. The butternut squash ones sound like the filling
>> for tamales.
>> Janet US
>>
>Hmmm, that doesn't make me think of tamales at all. No cornmeal masa
>involved.
>
>Jill

I've had tamales from some places in south western tamale-land that
were filled with butternut squash. They are a real thing.
Butternut Squash Tamales
https://www.foodnetwork.com/recipes/...recipe-1953327
Janet US

On 9/26/2020 2:47 PM, U.S. Janet B. wrote:
> On Sat, 26 Sep 2020 13:13:29 -0400, jmcquown >
> wrote:
>
>> On 9/26/2020 12:54 PM, U.S. Janet B. wrote:
>>> On Sat, 26 Sep 2020 07:25:49 -0700 (PDT), Silvar Beitel
>>> > wrote:
>>>
>>>> Moussaka 9/21. Made with about half each eggplant and zucchini. Used ground turkey in place of lamb or beef. White sauce could have been thicker. Recipe from _The_Food_of_Greece_, but there are of course many similar ones findable on the 'net, e.g. <http://allrecipes.com/recipe/moussaka/>, which I also loosely followed. Comments there were useful too.
>>>>
>>>> https://photos.app.goo.gl/eSWduBoejXGETBTX8
>>>>
>>>> Baked Pacific Cod, cheese (sharp cheddar) grits, and green chard from the garden 9/23.
>>>>
>>>> https://photos.app.goo.gl/TfTzsmXpxxb2UmTW6
>>>>
>>>> Butternut Squash Pasties 9/24. Made 150% of this recipe:
>>>> <http://www.thekitchn.com/recipe-butternut-squash-sage-a-98771>
>>>> Was very popular with the family. Plus, I think I've gotten pastry down cold (note how nice and flaky it is in the photo). My crimping technique needs work though.
>>>>
>>>> https://photos.app.goo.gl/RFC1uBx7uxa61Z6W6
>>>>
>>>> Finally, Baja Fish Tacos last night 9/25. I was pleased at how light and crunchy the batter turned out (used both baking powder and seltzer and barely mixed it). Cabbage drizzled with lime juice, sour cream and yogurt mixture with lime zest, pepper, and chopped scallions, chopped fresh jalepenos and cilantro and sharp cheddar as optional toppings. Choice of corn or flour tortillas (we all chose corn).
>>>>
>>>> https://photos.app.goo.gl/je1FbRozcFmfWsB76
>>>
>>> All looks wonderful. The butternut squash ones sound like the filling
>>> for tamales.
>>> Janet US
>>>
>> Hmmm, that doesn't make me think of tamales at all. No cornmeal masa
>> involved.
>>
>> Jill
>
> I've had tamales from some places in south western tamale-land that
> were filled with butternut squash. They are a real thing.
> Butternut Squash Tamales
> https://www.foodnetwork.com/recipes/...recipe-1953327
> Janet US
>
I don't doubt it. They're probably wonderful! I love butternut squash
in many interations. It's just not something I think about when the
word "tamale" comes to mind. I do think there is a difference between
food on the west coast and food in other areas. That recipe link
includes "3 cups masa harina"; yep if it's a tamale and not a pastie"
made with shortbread crust.

Jill

On Sat, 26 Sep 2020 07:25:49 -0700 (PDT), Silvar Beitel
> wrote:

>
>Butternut Squash Pasties 9/24. Made 150% of this recipe:
><http://www.thekitchn.com/recipe-butternut-squash-sage-a-98771>
>Was very popular with the family. Plus, I think I've gotten pastry down cold (note how nice and flaky it is in the photo). My crimping technique needs work though.
>
The crimping looks OK to me!
BTW, the "a" in pasties is short, as in....."as".

On Saturday, September 26, 2020 at 2:44:33 PM UTC-4, Bryan Simmons wrote:
> On Saturday, September 26, 2020 at 9:25:54 AM UTC-5, wrote:
> > Moussaka 9/21. Made with about half each eggplant and zucchini. Used ground turkey in place of lamb or beef.
> >
> "Ground turkey in place of lamb or beef." TIAD

It was fine. It cooks down in the wine and tomato sauce just like the other meats and tastes wonderfully of those flavors and the cinnamon and nutmeg seasoning. I would bet that even someone with your undoubtedly fabulous culinary skills couldn't tell the difference. In any case, there are many legitimate ways to make this dish.

--
Silvar Beitel

On Saturday, September 26, 2020 at 3:20:12 PM UTC-4, Graham wrote:
> On Sat, 26 Sep 2020 07:25:49 -0700 (PDT), Silvar Beitel
> > wrote:
>
> >
> >Butternut Squash Pasties 9/24. Made 150% of this recipe:
> ><http://www.thekitchn.com/recipe-butternut-squash-sage-a-98771>
> >Was very popular with the family. Plus, I think I've gotten pastry down cold (note how nice and flaky it is in the photo). My crimping technique needs work though.
> >
> The crimping looks OK to me!

Well, OK, thanks! I can do stylish crimpings on dish pies, just don't have the knack for hand pies (yet).

> BTW, the "a" in pasties is short, as in....."as".

Ohhh, I do know. My Yooper[1] sister-in-law used to make "standard" meat pasties by the basket-full.

[1] From the Upper Peninsula of Michigan state, US. Many (like her) are Cornish descendants and have almost equally funky accents. :-)

--
Silvar Beitel

Cindy Hamilton wrote:
> On Saturday, September 26, 2020 at 1:25:53 PM UTC-4, wrote:
>
>> Turnip greens or the Swiss chard? Turnip greens, to me, the stems never really
>> get tender. I see a lot of restaurants serve more stems than greens so I just pass
>> on ordering them when out.
>
> Interesting. Up here in damnyankeeland, we very rarely see greens of any kind in
> restaurants. The Ethiopian place and one that's all about "American foodways"
> are the only ones that come to mind.
>
> Cindy Hamilton
>

Properly prepared and seasoned turnip greens can be the best cooked
greens you've ever had, short of poke sallet. Same for collards.
They're good.

wrote:
> On Saturday, September 26, 2020 at 12:37:51 PM UTC-5, Cindy Hamilton wrote:
>>
>> On Saturday, September 26, 2020 at 1:25:53 PM UTC-4, wrote:
>>
>>> Turnip greens or the Swiss chard? Turnip greens, to me, the stems never really
>>> get tender. I see a lot of restaurants serve more stems than greens so I just pass
>>> on ordering them when out.
>>>
>> Interesting. Up here in damnyankeeland, we very rarely see greens of any kind in
>> restaurants. The Ethiopian place and one that's all about "American foodways"
>> are the only ones that come to mind.
>>
>> Cindy Hamilton
>>
> It's rare to walk into a meat-and-three here and turnip greens not be on the menu.
>

In the north, if yoose ask for any greens, they'll look at yoose as
if yoose a starnadle idiot! Same with iced tea. Yoos'll get a damn
cup of hot tea.

On Saturday, September 26, 2020 at 1:46:44 PM UTC-4, wrote:
> On Saturday, September 26, 2020 at 12:37:51 PM UTC-5, Cindy Hamilton wrote:
> >
> > On Saturday, September 26, 2020 at 1:25:53 PM UTC-4, wrote:
> >
> > > Turnip greens or the Swiss chard? Turnip greens, to me, the stems never really
> > > get tender. I see a lot of restaurants serve more stems than greens so I just pass
> > > on ordering them when out.
> > >
> > Interesting. Up here in damnyankeeland, we very rarely see greens of any kind in
> > restaurants. The Ethiopian place and one that's all about "American foodways"
> > are the only ones that come to mind.
> >
> > Cindy Hamilton
> >
> It's rare to walk into a meat-and-three here and turnip greens not be on the menu.

Except possible in Detroit, there are no meat-and-three here.

Cindy Hamilton

On Saturday, September 26, 2020 at 3:49:31 PM UTC-4, Hank Rogers wrote:
> Cindy Hamilton wrote:
> > On Saturday, September 26, 2020 at 1:25:53 PM UTC-4, wrote:
> >
> >> Turnip greens or the Swiss chard? Turnip greens, to me, the stems never really
> >> get tender. I see a lot of restaurants serve more stems than greens so I just pass
> >> on ordering them when out.
> >
> > Interesting. Up here in damnyankeeland, we very rarely see greens of any kind in
> > restaurants. The Ethiopian place and one that's all about "American foodways"
> > are the only ones that come to mind.
> >
> > Cindy Hamilton
> >
> Properly prepared and seasoned turnip greens can be the best cooked
> greens you've ever had, short of poke sallet. Same for collards.
> They're good.

I'll take your word for it. I wasn't raised on greens. I like the collards at
the Ethiopian restaurant well enough, but not sufficiently to make them
myself.

Cindy Hamilton

On Saturday, September 26, 2020 at 3:54:08 PM UTC-4, Hank Rogers wrote:
> wrote:
> > On Saturday, September 26, 2020 at 12:37:51 PM UTC-5, Cindy Hamilton wrote:
> >>
> >> On Saturday, September 26, 2020 at 1:25:53 PM UTC-4, wrote:
> >>
> >>> Turnip greens or the Swiss chard? Turnip greens, to me, the stems never really
> >>> get tender. I see a lot of restaurants serve more stems than greens so I just pass
> >>> on ordering them when out.
> >>>
> >> Interesting. Up here in damnyankeeland, we very rarely see greens of any kind in
> >> restaurants. The Ethiopian place and one that's all about "American foodways"
> >> are the only ones that come to mind.
> >>
> >> Cindy Hamilton
> >>
> > It's rare to walk into a meat-and-three here and turnip greens not be on the menu.
> >
> In the north, if yoose ask for any greens, they'll look at yoose as
> if yoose a starnadle idiot! Same with iced tea. Yoos'll get a damn
> cup of hot tea.

Don't be silly. Practically every place has iced tea. However:

1. It's likely to be instant
2. It won't be sweet tea

Cindy Hamilton

On Saturday, September 26, 2020 at 1:25:53 PM UTC-4, wrote:
> On Saturday, September 26, 2020 at 11:57:02 AM UTC-5, U.S. Janet B. wrote:
> >
> > On Sat, 26 Sep 2020 09:23:02 -0700 (PDT), "
> > > wrote:
> >
> > >I've never eaten Swiss chard; is it normal to include the stems?
> > >Turnip greens the stems are usually tough and are cut away before
> > >cooking.
> > >
> > Cook the stems first, fancy them up with some bacon or whatever then
> > cook the leaves and mix them all together. Or. save the stems to be a
> > separate veggie dish.
> > Janet US
> >
> Turnip greens or the Swiss chard?

Chard.

And BTW, there's red and yellow as well as green chard. Around here, they're often bunched together and sold as "rainbow" chard. (They all taste the same.)

I make this regularly. Very popular as a vegetarian main dish in this household. I'm sure I've posted a link to it in the past:

<https://www.bostonglobe.com/lifestyle/food-dining/2013/11/19/recipe-for-rainbow-swiss-chard-gratin-with-parmesan-cream/X1GWAjfCvN3GQxjn9Lsf5J/story.html>

--
Silvar Beitel

On 9/26/2020 12:20 PM, Graham wrote:
> On Sat, 26 Sep 2020 07:25:49 -0700 (PDT), Silvar Beitel
> > wrote:
>
>>
>> Butternut Squash Pasties 9/24. Made 150% of this recipe:
>> <http://www.thekitchn.com/recipe-butternut-squash-sage-a-98771>
>> Was very popular with the family. Plus, I think I've gotten pastry down cold (note how nice and flaky it is in the photo). My crimping technique needs work though.
>>
> The crimping looks OK to me!
> BTW, the "a" in pasties is short, as in....."as".
>


That looks a heck of a lot better than the pasty I had IN CORNWALL!

What a disappointment that was. Still ****es me off.

On Sat, 26 Sep 2020 14:53:56 -0500, Hank Rogers wrote:

> Same with iced tea. Yoos'll get a damn cup of hot tea.

Yeah, but they put an ice cube in it.

It's some sort of restauranteer's inside joke.

On Saturday, September 26, 2020 at 1:40:07 PM UTC-5, U.S. Janet B. wrote:
>
> On Sat, 26 Sep 2020 10:25:49 -0700 (PDT), "
> > wrote:
>
> >On Saturday, September 26, 2020 at 11:57:02 AM UTC-5, U.S. Janet B. wrote:
> >>
> >> On Sat, 26 Sep 2020 09:23:02 -0700 (PDT), "
> >> > wrote:
> >>
> >> >I've never eaten Swiss chard; is it normal to include the stems?
> >> >Turnip greens the stems are usually tough and are cut away before
> >> >cooking.
> >> >
> >> Cook the stems first, fancy them up with some bacon or whatever then
> >> cook the leaves and mix them all together. Or. save the stems to be a
> >> separate veggie dish.
> >> Janet US
> >>
> >Turnip greens or the Swiss chard? Turnip greens, to me, the stems never really
> >get tender. I see a lot of restaurants serve more stems than greens so I just pass
> >on ordering them when out.
> >
> I know for sure Swiss chard stems because I have done it. I've never
> eaten anything but the turnip bulbs.
> Janet US
>
Oh ok, thanks.

On Saturday, September 26, 2020 at 2:49:31 PM UTC-5, Hank Rogers wrote:
>
> Properly prepared and seasoned turnip greens can be the best cooked
> greens you've ever had, short of poke sallet. Same for collards.
> They're good.
>
I was nodding my head in agreement until you mentioned poke sallet.
Blech! But we're having Glory brand mixed greens tonight with a cut
up Polish sausage that has been browned and thrown into the pot.
Cornbread and sliced tomatoes will accompany this supper.

On Saturday, September 26, 2020 at 3:00:17 PM UTC-5, Cindy Hamilton wrote:
>
> On Saturday, September 26, 2020 at 1:46:44 PM UTC-4, wrote:
> >
> > It's rare to walk into a meat-and-three here and turnip greens not be on the menu.
> >
> Except possible in Detroit, there are no meat-and-three here.
>
> Cindy Hamilton
>
That's a real shame.

On Sat, 26 Sep 2020 12:30:09 -0700 (PDT), Silvar Beitel
> wrote:

>On Saturday, September 26, 2020 at 2:44:33 PM UTC-4, Bryan Simmons wrote:
>> On Saturday, September 26, 2020 at 9:25:54 AM UTC-5, wrote:
>> > Moussaka 9/21. Made with about half each eggplant and zucchini. Used ground turkey in place of lamb or beef.
>> >
>> "Ground turkey in place of lamb or beef." TIAD
>
>It was fine. It cooks down in the wine and tomato sauce just like the other meats and tastes wonderfully of those flavors and the cinnamon and nutmeg seasoning. I would bet that even someone with your undoubtedly fabulous culinary skills couldn't tell the difference. In any case, there are many legitimate ways to make this dish.

Would a hamburger made with braised armadillo meat be legitimate?

On 2020-09-26 4:03 p.m., Cindy Hamilton wrote:
> On Saturday, September 26, 2020 at 3:49:31 PM UTC-4, Hank Rogers wrote:

>> Properly prepared and seasoned turnip greens can be the best cooked
>> greens you've ever had, short of poke sallet. Same for collards.
>> They're good.
>
> I'll take your word for it. I wasn't raised on greens. I like the collards at
> the Ethiopian restaurant well enough, but not sufficiently to make them
> myself.
>

I have had a number of Ethiopian meals and I can't think of any dished
that weren't great. My son ignored my advice not to try the tripe dish
and it turned out to be about the way I thought it would be... good but
a lot of gristle.

On Saturday, September 26, 2020 at 3:49:31 PM UTC-4, Hank Rogers wrote:
> Cindy Hamilton wrote:
> > On Saturday, September 26, 2020 at 1:25:53 PM UTC-4, wrote:
> >
> >> Turnip greens or the Swiss chard? Turnip greens, to me, the stems never really
> >> get tender. I see a lot of restaurants serve more stems than greens so I just pass
> >> on ordering them when out.
> >
> > Interesting. Up here in damnyankeeland, we very rarely see greens of any kind in
> > restaurants. The Ethiopian place and one that's all about "American foodways"
> > are the only ones that come to mind.
> >
> > Cindy Hamilton
> >
>
> Properly prepared and seasoned turnip greens can be the best cooked
> greens you've ever had, short of poke sallet. Same for collards.
> They're good.

I had to look up "poke sallet." We have pokeberries around here and they're a weed that's hard to get rid of because they have long roots that break off when you pull them or adze them deep. Never occurred to me to eat the leaves. And it appears to be a lot of work, so probably will never happen here.

Horseradish leaves, OTOH, is good eatin'. Cook like collards or other greens and enjoy a greeny-slightly-horseradishy flavor. I have enough here to feed an army. :-)

--
Silvar Beitel

On Sat, 26 Sep 2020 13:07:32 -0700 (PDT), Silvar Beitel
> wrote:

>On Saturday, September 26, 2020 at 1:25:53 PM UTC-4, wrote:
>> On Saturday, September 26, 2020 at 11:57:02 AM UTC-5, U.S. Janet B. wrote:
>> >
>> > On Sat, 26 Sep 2020 09:23:02 -0700 (PDT), "
>> > > wrote:
>> >
>> > >I've never eaten Swiss chard; is it normal to include the stems?
>> > >Turnip greens the stems are usually tough and are cut away before
>> > >cooking.
>> > >
>> > Cook the stems first, fancy them up with some bacon or whatever then
>> > cook the leaves and mix them all together. Or. save the stems to be a
>> > separate veggie dish.
>> > Janet US
>> >
>> Turnip greens or the Swiss chard?
>
>Chard.
>
>And BTW, there's red and yellow as well as green chard. Around here, they're often bunched together and sold as "rainbow" chard. (They all taste the same.)
>
>I make this regularly. Very popular as a vegetarian main dish in this household. I'm sure I've posted a link to it in the past:
>
><https://www.bostonglobe.com/lifestyle/food-dining/2013/11/19/recipe-for-rainbow-swiss-chard-gratin-with-parmesan-cream/X1GWAjfCvN3GQxjn9Lsf5J/story.html>

I gotta tell you, that is one tasty sounding recipe. I've already put
chard and cream on my shopping list. Thanks
Janet US

On Sat, 26 Sep 2020 15:06:25 -0400, jmcquown >
wrote:

>On 9/26/2020 2:47 PM, U.S. Janet B. wrote:
>> On Sat, 26 Sep 2020 13:13:29 -0400, jmcquown >
>> wrote:
>>
>>> On 9/26/2020 12:54 PM, U.S. Janet B. wrote:
>>>> On Sat, 26 Sep 2020 07:25:49 -0700 (PDT), Silvar Beitel
>>>> > wrote:
>>>>
>>>>> Moussaka 9/21. Made with about half each eggplant and zucchini. Used ground turkey in place of lamb or beef. White sauce could have been thicker. Recipe from _The_Food_of_Greece_, but there are of course many similar ones findable on the 'net, e.g. <http://allrecipes.com/recipe/moussaka/>, which I also loosely followed. Comments there were useful too.
>>>>>
>>>>> https://photos.app.goo.gl/eSWduBoejXGETBTX8
>>>>>
>>>>> Baked Pacific Cod, cheese (sharp cheddar) grits, and green chard from the garden 9/23.
>>>>>
>>>>> https://photos.app.goo.gl/TfTzsmXpxxb2UmTW6
>>>>>
>>>>> Butternut Squash Pasties 9/24. Made 150% of this recipe:
>>>>> <http://www.thekitchn.com/recipe-butternut-squash-sage-a-98771>
>>>>> Was very popular with the family. Plus, I think I've gotten pastry down cold (note how nice and flaky it is in the photo). My crimping technique needs work though.
>>>>>
>>>>> https://photos.app.goo.gl/RFC1uBx7uxa61Z6W6
>>>>>
>>>>> Finally, Baja Fish Tacos last night 9/25. I was pleased at how light and crunchy the batter turned out (used both baking powder and seltzer and barely mixed it). Cabbage drizzled with lime juice, sour cream and yogurt mixture with lime zest, pepper, and chopped scallions, chopped fresh jalepenos and cilantro and sharp cheddar as optional toppings. Choice of corn or flour tortillas (we all chose corn).
>>>>>
>>>>> https://photos.app.goo.gl/je1FbRozcFmfWsB76
>>>>
>>>> All looks wonderful. The butternut squash ones sound like the filling
>>>> for tamales.
>>>> Janet US
>>>>
>>> Hmmm, that doesn't make me think of tamales at all. No cornmeal masa
>>> involved.
>>>
>>> Jill
>>
>> I've had tamales from some places in south western tamale-land that
>> were filled with butternut squash. They are a real thing.
>> Butternut Squash Tamales
>> https://www.foodnetwork.com/recipes/...recipe-1953327
>> Janet US
>>
>I don't doubt it. They're probably wonderful! I love butternut squash
>in many interations. It's just not something I think about when the
>word "tamale" comes to mind. I do think there is a difference between
>food on the west coast and food in other areas. That recipe link
>includes "3 cups masa harina"; yep if it's a tamale and not a pastie"
>made with shortbread crust.
>
>Jill

at the time they were a surprise to me too. I tend to think too
narrowly about "Mexican " food.
Janet US

On 9/26/2020 5:56 PM, U.S. Janet B. wrote:
> On Sat, 26 Sep 2020 15:06:25 -0400, jmcquown >
> wrote:
>
>> On 9/26/2020 2:47 PM, U.S. Janet B. wrote:
>>> On Sat, 26 Sep 2020 13:13:29 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 9/26/2020 12:54 PM, U.S. Janet B. wrote:
>>>>> On Sat, 26 Sep 2020 07:25:49 -0700 (PDT), Silvar Beitel
>>>>> > wrote:
>>>>>
>>>>>> Moussaka 9/21. Made with about half each eggplant and zucchini. Used ground turkey in place of lamb or beef. White sauce could have been thicker. Recipe from _The_Food_of_Greece_, but there are of course many similar ones findable on the 'net, e.g. <http://allrecipes.com/recipe/moussaka/>, which I also loosely followed. Comments there were useful too.
>>>>>>
>>>>>> https://photos.app.goo.gl/eSWduBoejXGETBTX8
>>>>>>
>>>>>> Baked Pacific Cod, cheese (sharp cheddar) grits, and green chard from the garden 9/23.
>>>>>>
>>>>>> https://photos.app.goo.gl/TfTzsmXpxxb2UmTW6
>>>>>>
>>>>>> Butternut Squash Pasties 9/24. Made 150% of this recipe:
>>>>>> <http://www.thekitchn.com/recipe-butternut-squash-sage-a-98771>
>>>>>> Was very popular with the family. Plus, I think I've gotten pastry down cold (note how nice and flaky it is in the photo). My crimping technique needs work though.
>>>>>>
>>>>>> https://photos.app.goo.gl/RFC1uBx7uxa61Z6W6
>>>>>>
>>>>>> Finally, Baja Fish Tacos last night 9/25. I was pleased at how light and crunchy the batter turned out (used both baking powder and seltzer and barely mixed it). Cabbage drizzled with lime juice, sour cream and yogurt mixture with lime zest, pepper, and chopped scallions, chopped fresh jalepenos and cilantro and sharp cheddar as optional toppings. Choice of corn or flour tortillas (we all chose corn).
>>>>>>
>>>>>> https://photos.app.goo.gl/je1FbRozcFmfWsB76
>>>>>
>>>>> All looks wonderful. The butternut squash ones sound like the filling
>>>>> for tamales.
>>>>> Janet US
>>>>>
>>>> Hmmm, that doesn't make me think of tamales at all. No cornmeal masa
>>>> involved.
>>>>
>>>> Jill
>>>
>>> I've had tamales from some places in south western tamale-land that
>>> were filled with butternut squash. They are a real thing.
>>> Butternut Squash Tamales
>>> https://www.foodnetwork.com/recipes/...recipe-1953327
>>> Janet US
>>>
>> I don't doubt it. They're probably wonderful! I love butternut squash
>> in many interations. It's just not something I think about when the
>> word "tamale" comes to mind. I do think there is a difference between
>> food on the west coast and food in other areas. That recipe link
>> includes "3 cups masa harina"; yep if it's a tamale and not a pastie"
>> made with shortbread crust.
>>
>> Jill
>
> at the time they were a surprise to me too. I tend to think too
> narrowly about "Mexican " food.
> Janet US
>
I guess I do, too. I was surprised when a friend of mine came back from
a trip to somewhere in the middle portion of Mexico and told me about
all the fresh fish she ate while she was there.

Jill

On 9/26/2020 4:00 PM, Cindy Hamilton wrote:
> On Saturday, September 26, 2020 at 1:46:44 PM UTC-4, wrote:
>> On Saturday, September 26, 2020 at 12:37:51 PM UTC-5, Cindy Hamilton wrote:
>>>
>>> On Saturday, September 26, 2020 at 1:25:53 PM UTC-4, wrote:
>>>
>>>> Turnip greens or the Swiss chard? Turnip greens, to me, the stems never really
>>>> get tender. I see a lot of restaurants serve more stems than greens so I just pass
>>>> on ordering them when out.
>>>>
>>> Interesting. Up here in damnyankeeland, we very rarely see greens of any kind in
>>> restaurants. The Ethiopian place and one that's all about "American foodways"
>>> are the only ones that come to mind.
>>>
>>> Cindy Hamilton
>>>
>> It's rare to walk into a meat-and-three here and turnip greens not be on the menu.
>
> Except possible in Detroit, there are no meat-and-three here.
>
> Cindy Hamilton
>
I rarely see turnip greens on restaurant menus either. Meat-and-three
isn't typical here in SC. They were much more common when I lived in
Tennessee and (surprise!) Joan lives in TN.

Jill

On 9/26/2020 4:36 PM, wrote:
> On Saturday, September 26, 2020 at 3:00:17 PM UTC-5, Cindy Hamilton wrote:
>>
>> On Saturday, September 26, 2020 at 1:46:44 PM UTC-4, wrote:
>>>
>>> It's rare to walk into a meat-and-three here and turnip greens not be on the menu.
>>>
>> Except possible in Detroit, there are no meat-and-three here.
>>
>> Cindy Hamilton
>>
> That's a real shame.
>
The last meat-and-three type restaurant that was anywhere near me was
'Barbara Jeans'. They had delicious food. It was part of a small
regional chain with. The one on Lady's Island closed several years ago.
The space is now occupied by a sports bar filled with big screen TV's
and is of ZERO interest to me.

It's a shame, really. Barbara Jean's served excellent country fried
steak with cream gravy. John tended to order the meatloaf with brown
gravy, mashed potatoes and green beens. I pretty much stuck with the
CFS topped with cream gravy. My side dishes of choice were squash
casserole, cheesy broccoli-rice casserole and cabbage. I don't recall
turnip greens on the menu but hey, it's been a few years. They always
brought out a basket of freshly baked whole wheat rolls, jalapeno corn
muffins and squares of pumpkin bread with butter before the server even
handed you the menu. Really good food. I miss that place.

Jill

On Saturday, September 26, 2020 at 1:46:44 PM UTC-4, wrote:
> On Saturday, September 26, 2020 at 12:37:51 PM UTC-5, Cindy Hamilton wrote:
> >
> > On Saturday, September 26, 2020 at 1:25:53 PM UTC-4, wrote:
> >
> > > Turnip greens or the Swiss chard? Turnip greens, to me, the stems never really
> > > get tender. I see a lot of restaurants serve more stems than greens so I just pass
> > > on ordering them when out.
> > >
> > Interesting. Up here in damnyankeeland, we very rarely see greens of any kind in
> > restaurants. The Ethiopian place and one that's all about "American foodways"
> > are the only ones that come to mind.
> >
> > Cindy Hamilton
>
> It's rare to walk into a meat-and-three here and turnip greens not be on the menu.

-1
Mixed veggies, salads, cole slaw or green beans, yes. But I don't agree. I haven't seen any greens.