On 2020 Dec 29, , Master Bruce wrote
(in >):

> But you have weird ideas. You think European countries are communist,
> for instance. Of course you won't find that confirmed in Wikipedia.

I never thought that any European countries were communist after about 1990.
I used to think that most European countries were more socialist than we
were. I don´t think that anymore.

On Wed, 30 Dec 2020 00:15:15 -0800, Leo >
wrote:

>On 2020 Dec 29, , Master Bruce wrote
>(in >):
>
>> But you have weird ideas. You think European countries are communist,
>> for instance. Of course you won't find that confirmed in Wikipedia.
>
>I never thought that any European countries were communist after about 1990.

I really think you've said otherwise here.

>I used to think that most European countries were more socialist than we
>were.

More social, for sure.

>I don´t think that anymore.

Do you really think that Joe Biden's a socialist? Or Kamala Harris? Or
even Bernie Sanders?

On Tuesday, December 29, 2020 at 7:15:44 PM UTC-5, Ed Pawlowski wrote:
> On 12/29/2020 2:37 PM, Cindy Hamilton wrote:
>
> >>>>>> Mozzarella cheese is also very easy to make. Done that a few times but
> >>>>>> also don't use it often enough to continue.
> >>>>>>
> >>>>>>
> >>>>>>
> >>>>> Where did you get the buffalo milk?
> >>>> From our buffalo, of course. Actually never heard of using buffalo
> >>>> milk. We used whole cow's milk.
> >>>
> >>> Buffalo milk is the traditional milk used in Italy for making
> >>> mozzarella. Cow's milk is considered an inferior substitute.
> >> Hey, he loves McDonalds.
> >
> > Meh. I don't like fresh mozzarella. It's the tofu of the cheese
> > world. It always makes me think, "Damn, this might be tolerable
> > if they'd used some frickin' salt when they made it."
> >
> > Then again, I've never had Mozzarella di Bufala. Perhaps it wouldn't
> > be quite so bland.
> >
> > Cindy Hamilton
> >
> It is still a light flavor but much better than the bland stuff. I had
> it in Italy and was able to get it at a store in Providence but have not
> seen it here.

Whole Paycheck sells some domestic mozz made from buffalo milk. I'm
of two minds on trying it. I'll probably still find it woefully undersalted.

Cindy Hamilton

On Tuesday, December 29, 2020 at 11:42:03 PM UTC-5, Leo wrote:
> On 2020 Dec 29, , Cindy Hamilton wrote
> (in >):
> > Buffalo milk is the traditional milk used in Italy for making
> > mozzarella. Cow's milk is considered an inferior substitute.
> Were I selling "traditional" buffalo milk mozzarella and Joe Blow was
> selling "cow´s milk" mozzarella, I would do my best to bemoan, belittle
> and besmirch Joe's product, even if "I" was a whole country. That´s
> just good business.
>
> leo

It's not just about business.

Europe in general and Italy in particular are very fussy about their
products. If it's not made the traditional way from the traditional
ingredients, it's generally not permitted to carry the traditional name.
Even if it tastes really good.

<https://en.wikipedia.org/wiki/Geographical_indications_and_traditional_specialit ies_in_the_European_Union>

Cindy Hamilton

In article >, says...
>
> cshenk wrote:
> > Julie Bove wrote:
> >> Right. I only use ricotta once or twice a year.
> >
> > Yes, not worth it then. I don't use it often enough to be worth it
> > either but I might do it once out of curiosity.
>
> Mozzarella cheese is also very easy to make. Done that a few times but
> also don't use it often enough to continue.

Understandable. Buffaloes take up more space than ferrets.

Janet UK

"Janet" > wrote in message
t...
> In article >, says...
>>
>> cshenk wrote:
>> > Julie Bove wrote:
>> >> Right. I only use ricotta once or twice a year.
>> >
>> > Yes, not worth it then. I don't use it often enough to be worth it
>> > either but I might do it once out of curiosity.
>>
>> Mozzarella cheese is also very easy to make. Done that a few times but
>> also don't use it often enough to continue.
>
> Understandable. Buffaloes take up more space than ferrets.

OMG! He used ferret milk?

On 2020-12-29 11:59 p.m., Leo wrote:
> On 2020 Dec 28, , dsi1 wrote
> (in >):
>
>> I had a pizza yesterday that was totally awesome. For 11 bucks, you get a
>> pizza with whatever you want on it. Well, except for anchovies. There's
>> ricotta somewhere in there...
>> https://photos.app.goo.gl/bGbarsJCd8DNUAic9
>
> This "everything" you speak of is a flawed concept. I've always wanted to
> try a pizza crust with cream cheese, lox and capers. What´s not to like? I
> think I could make that! I would have to make gravlax, because I can´t
> afford the amount of lox it would take, but gravlax is easy.
>
>
My son used to run a brew pub for a French based franchise. One of
their big menu items used to be called flam but now seems to be called
flammehusche. It is basically a thin crust pizza with various toppings.
Not being pizza, they were not limited to the usual tomato sauce and
standard toppings.

I have posted before about the best pizza slice I ever had. It was from
a pizzeria in town and was just goat cheese and eggplant. It was
delicious. We frequently make vegetarian pizza and like to put slices
of eggplant on them.The idea of eggplant may scare some people, but it
is very good.

"Julie Bove" wrote in message ...


"Ophelia" > wrote in message
...
>
>
> "Master Bruce" wrote in message
> ...
>
> On Tue, 29 Dec 2020 11:37:11 -0800 (PST), Cindy Hamilton
> > wrote:
>
>>On Tuesday, December 29, 2020 at 2:31:18 PM UTC-5, Master Bruce wrote:
>>> On Tue, 29 Dec 2020 11:11:39 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>> >On Tuesday, December 29, 2020 at 12:51:29 PM UTC-5, Gary wrote:
>>> >> On 12/29/2020 9:22 AM, Ed Pawlowski wrote:
>>> >> > On 12/29/2020 8:57 AM, Gary wrote:
>>> >> >> cshenk wrote:
>>> >> >>> Julie Bove wrote:
>>> >> >>>> Right. I only use ricotta once or twice a year.
>>> >> >>>
>>> >> >>> Yes, not worth it then. I don't use it often enough to be worth
>>> >> >>> it
>>> >> >>> either but I might do it once out of curiosity.
>>> >> >>
>>> >> >> Mozzarella cheese is also very easy to make. Done that a few times
>>> >> >> but
>>> >> >> also don't use it often enough to continue.
>>> >> >>
>>> >> >>
>>> >> >>
>>> >> > Where did you get the buffalo milk?
>>> >> From our buffalo, of course. Actually never heard of using buffalo
>>> >> milk. We used whole cow's milk.
>>> >
>>> >Buffalo milk is the traditional milk used in Italy for making
>>> >mozzarella. Cow's milk is considered an inferior substitute.
>>> Hey, he loves McDonalds.
>>
>> Meh. I don't like fresh mozzarella. It's the tofu of the cheese
>>world. It always makes me think, "Damn, this might be tolerable
>>if they'd used some frickin' salt when they made it."
>>
>>Then again, I've never had Mozzarella di Bufala. Perhaps it wouldn't
>>be quite so bland.
>
> I had it a few times, a long time ago, and I can't remember.
>
> =====
>
> I've had it when we lived in Malta. Whether it was the real stuff or
> Maltese I don't know.
>
> Can't say we were thrilled with it.

I like it in Caprese salad. What I don't like is Burratta. Far too bland and
creamy.

===

Thanks I will have to ask the family to see if they can remember)

On Wed, 30 Dec 2020 10:03:29 -0500, Dave Smith wrote:

> On 2020-12-29 11:59 p.m., Leo wrote:
>> On 2020 Dec 28, , dsi1 wrote
>> (in >):
>>
>>> I had a pizza yesterday that was totally awesome. For 11 bucks, you get a
>>> pizza with whatever you want on it. Well, except for anchovies. There's
>>> ricotta somewhere in there...
>>> https://photos.app.goo.gl/bGbarsJCd8DNUAic9
>>
>> This "everything" you speak of is a flawed concept. I've always wanted to
>> try a pizza crust with cream cheese, lox and capers. What´s not to like? I
>> think I could make that! I would have to make gravlax, because I can´t
>> afford the amount of lox it would take, but gravlax is easy.
>>
>>
> My son used to run a brew pub for a French based franchise. One of
> their big menu items used to be called flam but now seems to be called
> flammehusche. It is basically a thin crust pizza with various toppings.
> Not being pizza, they were not limited to the usual tomato sauce and
> standard toppings.
>
Called a "tarte flambée" in French, it's a specaility of Alsace. In its
basic form it is a thin crust spread with crème fraiche or sour cream,
thinly sliced onions and bacon.
Damn! It's good!

On 12/29/2020 4:21 PM, Sheldon Martin wrote:
> On Tue, 29 Dec 2020 09:02:11 -0500, Gary > wrote:
>
>> Dsi1 wrote:
>>> I had a pizza yesterday that was totally awesome.
>>> For 11 bucks, you get a pizza with whatever you want on it
>>> https://photos.app.goo.gl/bGbarsJCd8DNUAic9
>>
>> That sure looks tasty!
>
> Way too much shit on it.

Lot's of good stuff. Just eat less each time.

On 12/29/2020 4:38 PM, Sheldon Martin wrote:
> On Tue, 29 Dec 2020 09:07:07 -0500, Gary > wrote:
>
>> dsi1 wrote:My son had a more restrained pizza. Perhaps this is the
>> future of pizza.
>>> https://photos.app.goo.gl/qs9JAsT18DtNHSHH8
>>
>> Not the pizza of the future. Another good looking one for the present!
>
> If that's supposed to be pizza it looks lihe Julie Bove crap.

I've always suspected that Julie might be a very good cook.
Not so much for herself and very limited tastes, but what she cooks for
others.

On Wednesday, December 30, 2020 at 12:12:44 PM UTC-5, Gary wrote:
> On 12/29/2020 4:21 PM, Sheldon Martin wrote:
> > On Tue, 29 Dec 2020 09:02:11 -0500, Gary > wrote:
> >
> >> Dsi1 wrote:
> >>> I had a pizza yesterday that was totally awesome.
> >>> For 11 bucks, you get a pizza with whatever you want on it
> >>> https://photos.app.goo.gl/bGbarsJCd8DNUAic9
> >>
> >> That sure looks tasty!
> >
> > Way too much shit on it.
>
> Lot's of good stuff. Just eat less each time.

It's not about the sheer quantity. It's about the cacophony of
flavors. I'd rather taste each ingredient of a more simply dressed
pizza than wade through all those competing flavors.

Cindy Hamilton

On Wed, 30 Dec 2020 03:25:32 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, December 29, 2020 at 7:15:44 PM UTC-5, Ed Pawlowski wrote:
>> On 12/29/2020 2:37 PM, Cindy Hamilton wrote:
>>
>> > Meh. I don't like fresh mozzarella. It's the tofu of the cheese
>> > world. It always makes me think, "Damn, this might be tolerable
>> > if they'd used some frickin' salt when they made it."
>> >
>> > Then again, I've never had Mozzarella di Bufala. Perhaps it wouldn't
>> > be quite so bland.
>> >
>> > Cindy Hamilton
>> >
>> It is still a light flavor but much better than the bland stuff. I had
>> it in Italy and was able to get it at a store in Providence but have not
>> seen it here.
>
>Whole Paycheck sells some domestic mozz made from buffalo milk. I'm
>of two minds on trying it.

What's the risk in trying?

>I'll probably still find it woefully undersalted.

That's a risk you can take. It won't kill ya!

On Wed, 30 Dec 2020 09:53:33 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, December 30, 2020 at 12:12:44 PM UTC-5, Gary wrote:
>> On 12/29/2020 4:21 PM, Sheldon Martin wrote:
>> > On Tue, 29 Dec 2020 09:02:11 -0500, Gary > wrote:
>> >
>> >> Dsi1 wrote:
>> >>> I had a pizza yesterday that was totally awesome.
>> >>> For 11 bucks, you get a pizza with whatever you want on it
>> >>> https://photos.app.goo.gl/bGbarsJCd8DNUAic9
>> >>
>> >> That sure looks tasty!
>> >
>> > Way too much shit on it.
>>
>> Lot's of good stuff. Just eat less each time.
>
>It's not about the sheer quantity. It's about the cacophony of
>flavors. I'd rather taste each ingredient of a more simply dressed
>pizza than wade through all those competing flavors.

That's it. And the base is also completely drowned out if you pour the
kitchen sink over it.

On Wednesday, December 30, 2020 at 7:12:44 AM UTC-10, Gary wrote:
> On 12/29/2020 4:21 PM, Sheldon Martin wrote:
> > On Tue, 29 Dec 2020 09:02:11 -0500, Gary > wrote:
> >
> >> Dsi1 wrote:
> >>> I had a pizza yesterday that was totally awesome.
> >>> For 11 bucks, you get a pizza with whatever you want on it
> >>> https://photos.app.goo.gl/bGbarsJCd8DNUAic9
> >>
> >> That sure looks tasty!
> >
> > Way too much shit on it.
>
> Lot's of good stuff. Just eat less each time.
Old farts will find this new food concept too overwhelming for them. The kids just love this stuff. I'm not sure how this stuff is baked. The crust is super thin and not pre-baked so how they're able to transfer it to the oven is a mystery. The crust comes out crisp and the top comes out relatively unscathed. This thing is done in a few minutes. That's a very good thing.

On Wed, 30 Dec 2020 11:48:05 -0800 (PST), dsi1
> wrote:

>On Wednesday, December 30, 2020 at 7:12:44 AM UTC-10, Gary wrote:
>> On 12/29/2020 4:21 PM, Sheldon Martin wrote:
>> > On Tue, 29 Dec 2020 09:02:11 -0500, Gary > wrote:
>> >
>> >> Dsi1 wrote:
>> >>> I had a pizza yesterday that was totally awesome.
>> >>> For 11 bucks, you get a pizza with whatever you want on it
>> >>> https://photos.app.goo.gl/bGbarsJCd8DNUAic9
>> >>
>> >> That sure looks tasty!
>> >
>> > Way too much shit on it.
>>
>> Lot's of good stuff. Just eat less each time.
>Old farts will find this new food concept too overwhelming for them. The kids just love this stuff.

When you say "kids", do you mean Hawaiian men and women in their early
40s?

On Wed, 30 Dec 2020 09:53:33 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, December 30, 2020 at 12:12:44 PM UTC-5, Gary wrote:
>> On 12/29/2020 4:21 PM, Sheldon Martin wrote:
>> > On Tue, 29 Dec 2020 09:02:11 -0500, Gary > wrote:
>> >
>> >> Dsi1 wrote:
>> >>> I had a pizza yesterday that was totally awesome.
>> >>> For 11 bucks, you get a pizza with whatever you want on it
>> >>> https://photos.app.goo.gl/bGbarsJCd8DNUAic9
>> >>
>> >> That sure looks tasty!
>> >
>> > Way too much shit on it.
>>
>> Lot's of good stuff. Just eat less each time.
>
>It's not about the sheer quantity. It's about the cacophony of
>flavors. I'd rather taste each ingredient of a more simply dressed
>pizza than wade through all those competing flavors.
>
>Cindy Hamilton

Me too... that's a dumpster divers pizza, one or two toppings is all
I'd want.

On Wednesday, December 30, 2020 at 9:52:03 AM UTC-10, Master Bruce wrote:
> On Wed, 30 Dec 2020 11:48:05 -0800 (PST), dsi1
> > wrote:
>
> >On Wednesday, December 30, 2020 at 7:12:44 AM UTC-10, Gary wrote:
> >> On 12/29/2020 4:21 PM, Sheldon Martin wrote:
> >> > On Tue, 29 Dec 2020 09:02:11 -0500, Gary > wrote:
> >> >
> >> >> Dsi1 wrote:
> >> >>> I had a pizza yesterday that was totally awesome.
> >> >>> For 11 bucks, you get a pizza with whatever you want on it
> >> >>> https://photos.app.goo.gl/bGbarsJCd8DNUAic9
> >> >>
> >> >> That sure looks tasty!
> >> >
> >> > Way too much shit on it.
> >>
> >> Lot's of good stuff. Just eat less each time.
> >Old farts will find this new food concept too overwhelming for them. The kids just love this stuff.
> When you say "kids", do you mean Hawaiian men and women in their early
> 40s?
When I say "old farts" I'm referring to people of any age whose brains have lost their ability to change/evolve/adapt. That would be people like you. When I say "the kids" I'm talking about people in their 20's and older people that are not old farts. I guess that would include people like me.

On Wednesday, December 30, 2020 at 11:55:11 AM UTC-10, Sheldon wrote:
> On Wed, 30 Dec 2020 09:53:33 -0800 (PST), Cindy Hamilton
> > wrote:
> >On Wednesday, December 30, 2020 at 12:12:44 PM UTC-5, Gary wrote:
> >> On 12/29/2020 4:21 PM, Sheldon Martin wrote:
> >> > On Tue, 29 Dec 2020 09:02:11 -0500, Gary > wrote:
> >> >
> >> >> Dsi1 wrote:
> >> >>> I had a pizza yesterday that was totally awesome.
> >> >>> For 11 bucks, you get a pizza with whatever you want on it
> >> >>> https://photos.app.goo.gl/bGbarsJCd8DNUAic9
> >> >>
> >> >> That sure looks tasty!
> >> >
> >> > Way too much shit on it.
> >>
> >> Lot's of good stuff. Just eat less each time.
> >
> >It's not about the sheer quantity. It's about the cacophony of
> >flavors. I'd rather taste each ingredient of a more simply dressed
> >pizza than wade through all those competing flavors.
> >
> >Cindy Hamilton
> Me too... that's a dumpster divers pizza, one or two toppings is all
> I'd want.
Near as I can tell, your brain is most comfortable in the 1960's. And yet, this is 2020. That's the breaks, ain't it?

On Wed, 30 Dec 2020 14:27:29 -0800 (PST), dsi1
> wrote:

>On Wednesday, December 30, 2020 at 9:52:03 AM UTC-10, Master Bruce wrote:
>> On Wed, 30 Dec 2020 11:48:05 -0800 (PST), dsi1
>> > wrote:
>>
>> >On Wednesday, December 30, 2020 at 7:12:44 AM UTC-10, Gary wrote:
>> >> On 12/29/2020 4:21 PM, Sheldon Martin wrote:
>> >> > On Tue, 29 Dec 2020 09:02:11 -0500, Gary > wrote:
>> >> >
>> >> >> Dsi1 wrote:
>> >> >>> I had a pizza yesterday that was totally awesome.
>> >> >>> For 11 bucks, you get a pizza with whatever you want on it
>> >> >>> https://photos.app.goo.gl/bGbarsJCd8DNUAic9
>> >> >>
>> >> >> That sure looks tasty!
>> >> >
>> >> > Way too much shit on it.
>> >>
>> >> Lot's of good stuff. Just eat less each time.
>> >Old farts will find this new food concept too overwhelming for them. The kids just love this stuff.
>> When you say "kids", do you mean Hawaiian men and women in their early
>> 40s?
>When I say "old farts" I'm referring to people of any age whose brains have lost their ability to change/evolve/adapt. That would be people like you. When I say "the kids" I'm talking about people in their 20's and older people that are not old farts. I guess that would include people like me.
..
Ok, "kids" ranges from 20 to 95. That answers my question
..

On Wed, 30 Dec 2020 14:29:31 -0800 (PST), dsi1
> wrote:

>On Wednesday, December 30, 2020 at 11:55:11 AM UTC-10, Sheldon wrote:
>> On Wed, 30 Dec 2020 09:53:33 -0800 (PST), Cindy Hamilton
>> > wrote:
>> >On Wednesday, December 30, 2020 at 12:12:44 PM UTC-5, Gary wrote:
>> >> On 12/29/2020 4:21 PM, Sheldon Martin wrote:
>> >> > On Tue, 29 Dec 2020 09:02:11 -0500, Gary > wrote:
>> >> >
>> >> >> Dsi1 wrote:
>> >> >>> I had a pizza yesterday that was totally awesome.
>> >> >>> For 11 bucks, you get a pizza with whatever you want on it
>> >> >>> https://photos.app.goo.gl/bGbarsJCd8DNUAic9
>> >> >>
>> >> >> That sure looks tasty!
>> >> >
>> >> > Way too much shit on it.
>> >>
>> >> Lot's of good stuff. Just eat less each time.
>> >
>> >It's not about the sheer quantity. It's about the cacophony of
>> >flavors. I'd rather taste each ingredient of a more simply dressed
>> >pizza than wade through all those competing flavors.
>> >
>> >Cindy Hamilton
>> Me too... that's a dumpster divers pizza, one or two toppings is all
>> I'd want.
>Near as I can tell, your brain is most comfortable in the 1960's. And yet, this is 2020. That's the breaks, ain't it?
..
Bad taste isn't modern.
..

On 12/30/2020 7:03 AM, Dave Smith wrote:

> Â*My son used to run a brew pub for a French based franchise. One of
> their big menu items used to be called flam but now seems to be called
> flammehusche.

It's called "flammkuche," or simply "flamm." It's an Alsatian flatbread
similar to pizza, typically with onions, ham, and a creamy sauce, but
can have all sorts of variations.

There's no such thing as "flammehusche" except for language-challenged
foreigners.

Gary wrote:

> cshenk wrote:
> > Julie Bove wrote:
> > > Right. I only use ricotta once or twice a year.
> >
> > Yes, not worth it then. I don't use it often enough to be worth it
> > either but I might do it once out of curiosity.
>
> Mozzarella cheese is also very easy to make. Done that a few times
> but also don't use it often enough to continue.

How do you do that? I am curious as it might be fun to try!

On 12/30/2020 9:54 PM, cshenk wrote:
> Gary wrote:
>
>> cshenk wrote:
>>> Julie Bove wrote:
>>>> Right. I only use ricotta once or twice a year.
>>>
>>> Yes, not worth it then. I don't use it often enough to be worth it
>>> either but I might do it once out of curiosity.
>>
>> Mozzarella cheese is also very easy to make. Done that a few times
>> but also don't use it often enough to continue.
>
> How do you do that? I am curious as it might be fun to try!
>

It's been over 35 years since we did that so I've forgotten.

On 12/30/2020 4:54 PM, Sheldon Martin wrote:
> On Wed, 30 Dec 2020 09:53:33 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Wednesday, December 30, 2020 at 12:12:44 PM UTC-5, Gary wrote:
>>> On 12/29/2020 4:21 PM, Sheldon Martin wrote:
>>>> On Tue, 29 Dec 2020 09:02:11 -0500, Gary > wrote:
>>>>
>>>>> Dsi1 wrote:
>>>>>> I had a pizza yesterday that was totally awesome.
>>>>>> For 11 bucks, you get a pizza with whatever you want on it
>>>>>> https://photos.app.goo.gl/bGbarsJCd8DNUAic9
>>>>>
>>>>> That sure looks tasty!
>>>>
>>>> Way too much shit on it.
>>>
>>> Lot's of good stuff. Just eat less each time.
>>
>> It's not about the sheer quantity. It's about the cacophony of
>> flavors. I'd rather taste each ingredient of a more simply dressed
>> pizza than wade through all those competing flavors.
>>
>> Cindy Hamilton
>
> Me too... that's a dumpster divers pizza, one or two toppings is all
> I'd want.

I like all pizzas, loaded or sparce. Red or white. Just depends on the
mood I'm in.

Gary wrote:

> On 12/29/2020 4:38 PM, Sheldon Martin wrote:
> >On Tue, 29 Dec 2020 09:07:07 -0500, Gary > wrote:
> >
> > > dsi1 wrote:My son had a more restrained pizza. Perhaps this is the
> > > future of pizza.
> > > > https://photos.app.goo.gl/qs9JAsT18DtNHSHH8
> > >
> > > Not the pizza of the future. Another good looking one for the
> > > present!
> >
> > If that's supposed to be pizza it looks lihe Julie Bove crap.
>
> I've always suspected that Julie might be a very good cook.
> Not so much for herself and very limited tastes, but what she cooks
> for others.

She's posted some things over time that did indeed sound very tasty.

On 2020-12-31 8:56 p.m., cshenk wrote:
> Gary wrote:


>> I've always suspected that Julie might be a very good cook.
>> Not so much for herself and very limited tastes, but what she cooks
>> for others.
>
> She's posted some things over time that did indeed sound very tasty.
>
Indeed. I was particularly impressed by the way she used to bring meat
home from the grocery store and cook it right away. It is such a novel
way to prepare fresh food.

Dave Smith wrote:

> On 2020-12-31 8:56 p.m., cshenk wrote:
> > Gary wrote:
>
>
> > > I've always suspected that Julie might be a very good cook.
> > > Not so much for herself and very limited tastes, but what she
> > > cooks for others.
> >
> > She's posted some things over time that did indeed sound very tasty.
> >
> Indeed. I was particularly impressed by the way she used to bring
> meat home from the grocery store and cook it right away. It is such a
> novel way to prepare fresh food.

Don't be silly Dave, among other things she's also posted some pretty
good sounding dishes.

"cshenk" > wrote in message
...
> Gary wrote:
>
>> On 12/29/2020 4:38 PM, Sheldon Martin wrote:
>> >On Tue, 29 Dec 2020 09:07:07 -0500, Gary > wrote:
>> >
>> > > dsi1 wrote:My son had a more restrained pizza. Perhaps this is the
>> > > future of pizza.
>> > > > https://photos.app.goo.gl/qs9JAsT18DtNHSHH8
>> > >
>> > > Not the pizza of the future. Another good looking one for the
>> > > present!
>> >
>> > If that's supposed to be pizza it looks lihe Julie Bove crap.
>>
>> I've always suspected that Julie might be a very good cook.
>> Not so much for herself and very limited tastes, but what she cooks
>> for others.
>
> She's posted some things over time that did indeed sound very tasty.

I've been cooking since I was 8. Have had very few complaints. I can recall
a Soba Noodle salad that was horrid. Also, Company's Coming Beef and Peaches
was not a hit. And twice, for different reasons, I screwed up the mashed
potatoes that went into pierogies and a cottage pie. Also had two pecan
fudge pies that would not set, and caramels that would not set. The pie was
still edible. I added walnuts to the caramels and used it as sauce over ice
cream.

In NY, I made chicken stew with dried corn, not realizing that the corn
needed to be soaked for a long time. I had to pick it out, kernel by kernel.
I was feeding the neighborhood kids. They loved it! Minus the corn of
course.

Then the recent rice weirdness. Happened again last night. At 20 min. there
was a lot of water on top. I did manage to get edible rice but it's slightly
sticky. I did notice in looking at the raw, some grains are opaque and some
are translucent. So I think that's the problem.

Then there was the Spam Loaf Hawaiian that boasted that Dad would love it.
He did not. He also asked me never to make the rather phallic looking fruit
salad, both from the same cookbook.

I may have forgotten a few things, but those stand out in my mind.

I am well known for my baking and candy making and have people place orders
with me over the years. I never went into this as a business because for as
much as I love cooking, I think I would burn out on it if I had to do it all
day, every day.

But... People always remember me for my cooking. One of my ex's relatives
asked Angela if I still cooked all the time. The relatives in PA thought I
did nothing but cook. And when I was there, I did. He has a lot of relatives
there and they were always stopping by to try my food. One of his mom's
caretakers asked if her sister could come over to try my pot roast. It was
an unusual recipe in tomato sauce with lots of vegetables, including
mushrooms, celery and bell peppers.

I also try to cook specifically for those I am serving. I am good at
remembering people's dislikes or intolerances and will always have something
different for them. For instance, a former SIL likes all forms of potatoes
but mashed. So when I knew she was coming, I'd put put a bowl of baked
potatoes as well. If was fine if there were leftovers as they could be used
for something else. And if feeding a crowd, I'll do a salad bar rather than
a tossed salad.

I love making challenging recipes if I have someone to eat them. I've made
a lot of Thai food, even though I won't touch it myself. I've been told it's
better than what you can get in a restaurant. At least the ones around here.

"Dave Smith" > wrote in message
...
> On 2020-12-31 8:56 p.m., cshenk wrote:
>> Gary wrote:
>
>
>>> I've always suspected that Julie might be a very good cook.
>>> Not so much for herself and very limited tastes, but what she cooks
>>> for others.
>>
>> She's posted some things over time that did indeed sound very tasty.
>>
> Indeed. I was particularly impressed by the way she used to bring meat
> home from the grocery store and cook it right away. It is such a novel way
> to prepare fresh food.

I did that ****ing once! Except for the cooked chicken breast and cooked
ground beef that we used for taco salads. Nothing at all wrong with doing
that. We ate them upside down. Meat on the bottom. Nuke it, add the salad
and stuff. Top with a few tortilla chips. Tasty cheap, quick and no need for
takeout. In fact, I should do that again. Haven't had a taco salad in yonks.

"cshenk" > wrote in message
...
> Dave Smith wrote:
>
>> On 2020-12-31 8:56 p.m., cshenk wrote:
>> > Gary wrote:
>>
>>
>> > > I've always suspected that Julie might be a very good cook.
>> > > Not so much for herself and very limited tastes, but what she
>> > > cooks for others.
>> >
>> > She's posted some things over time that did indeed sound very tasty.
>> >
>> Indeed. I was particularly impressed by the way she used to bring
>> meat home from the grocery store and cook it right away. It is such a
>> novel way to prepare fresh food.
>
> Don't be silly Dave, among other things she's also posted some pretty
> good sounding dishes.

I cooked last night for today. Black eyed peas (dried) with bacon, a little
olive oil, tomatoes, onions, bell pepper (all chopped), chicken broth,
salt, pepper and Jalapeno sauce to taste. It was a new to me recipe. I used
8 cups of liquid as other reviewers said to do because far too much liquid
as written. I did change up the original recipe a bit. Nothing wrong with
the end result but it was soupier than I wanted. I removed the solids,
reduced the broth a bit, and perfect. Can be put over the rice, but I will
likely not have rice. Also made cornmeal muffins with added corn kernels and
cheddar cheese. Used applesauce instead of egg.

Justin and I both love all of it! Did not make dessert as we still have some
cream cheese, cherry, pecan pie.

"Julie Bove" wrote in message ...


"cshenk" > wrote in message
...
> Gary wrote:
>
>> On 12/29/2020 4:38 PM, Sheldon Martin wrote:
>> >On Tue, 29 Dec 2020 09:07:07 -0500, Gary > wrote:
>> >
>> > > dsi1 wrote:My son had a more restrained pizza. Perhaps this is the
>> > > future of pizza.
>> > > > https://photos.app.goo.gl/qs9JAsT18DtNHSHH8
>> > >
>> > > Not the pizza of the future. Another good looking one for the
>> > > present!
>> >
>> > If that's supposed to be pizza it looks lihe Julie Bove crap.
>>
>> I've always suspected that Julie might be a very good cook.
>> Not so much for herself and very limited tastes, but what she cooks
>> for others.
>
> She's posted some things over time that did indeed sound very tasty.

I've been cooking since I was 8. Have had very few complaints. I can recall
a Soba Noodle salad that was horrid. Also, Company's Coming Beef and Peaches
was not a hit. And twice, for different reasons, I screwed up the mashed
potatoes that went into pierogies and a cottage pie. Also had two pecan
fudge pies that would not set, and caramels that would not set. The pie was
still edible. I added walnuts to the caramels and used it as sauce over ice
cream.

In NY, I made chicken stew with dried corn, not realizing that the corn
needed to be soaked for a long time. I had to pick it out, kernel by kernel.
I was feeding the neighborhood kids. They loved it! Minus the corn of
course.

Then the recent rice weirdness. Happened again last night. At 20 min. there
was a lot of water on top. I did manage to get edible rice but it's slightly
sticky. I did notice in looking at the raw, some grains are opaque and some
are translucent. So I think that's the problem.

Then there was the Spam Loaf Hawaiian that boasted that Dad would love it.
He did not. He also asked me never to make the rather phallic looking fruit
salad, both from the same cookbook.

I may have forgotten a few things, but those stand out in my mind.

I am well known for my baking and candy making and have people place orders
with me over the years. I never went into this as a business because for as
much as I love cooking, I think I would burn out on it if I had to do it all
day, every day.

But... People always remember me for my cooking. One of my ex's relatives
asked Angela if I still cooked all the time. The relatives in PA thought I
did nothing but cook. And when I was there, I did. He has a lot of relatives
there and they were always stopping by to try my food. One of his mom's
caretakers asked if her sister could come over to try my pot roast. It was
an unusual recipe in tomato sauce with lots of vegetables, including
mushrooms, celery and bell peppers.

I also try to cook specifically for those I am serving. I am good at
remembering people's dislikes or intolerances and will always have something
different for them. For instance, a former SIL likes all forms of potatoes
but mashed. So when I knew she was coming, I'd put put a bowl of baked
potatoes as well. If was fine if there were leftovers as they could be used
for something else. And if feeding a crowd, I'll do a salad bar rather than
a tossed salad.

I love making challenging recipes if I have someone to eat them. I've made
a lot of Thai food, even though I won't touch it myself. I've been told it's
better than what you can get in a restaurant. At least the ones around here.

====

Yes, I wish you would share more recipes) Please would you share your
pot roast one?)

Julie Bove wrote:

>
> "Dave Smith" > wrote in message
> ...
> > On 2020-12-31 8:56 p.m., cshenk wrote:
> > > Gary wrote:
> >
> >
> > > > I've always suspected that Julie might be a very good cook.
> > > > Not so much for herself and very limited tastes, but what she
> > > > cooks for others.
> > >
> > > She's posted some things over time that did indeed sound very
> > > tasty.
> > >
> > Indeed. I was particularly impressed by the way she used to bring
> > meat home from the grocery store and cook it right away. It is
> > such a novel way to prepare fresh food.
>
> I did that ****ing once! Except for the cooked chicken breast and
> cooked ground beef that we used for taco salads. Nothing at all wrong
> with doing that. We ate them upside down. Meat on the bottom. Nuke
> it, add the salad and stuff. Top with a few tortilla chips. Tasty
> cheap, quick and no need for takeout. In fact, I should do that
> again. Haven't had a taco salad in yonks.

Taco salads aren't my style to make but I'm happy to find them at
potlucks!

I do make somthing a bit like them though, with a more middle-eastern
or india touch. Anise seed or garam masala (or both) for the meat
seasoning then the rest is similar. Often with a brown gravy added
then the lettuce and tomatoes.

Julie Bove wrote:

>
> "cshenk" > wrote in message
> ...
> > Dave Smith wrote:
> >
> > > On 2020-12-31 8:56 p.m., cshenk wrote:
> >>> Gary wrote:
> > >
> > >
> >>> > I've always suspected that Julie might be a very good cook.
> >>> > Not so much for herself and very limited tastes, but what she
> >>> > cooks for others.
> > > >
> >>> She's posted some things over time that did indeed sound very
> tasty.
> > > >
> > > Indeed. I was particularly impressed by the way she used to bring
> > > meat home from the grocery store and cook it right away. It is
> > > such a novel way to prepare fresh food.
> >
> > Don't be silly Dave, among other things she's also posted some
> > pretty good sounding dishes.
>
> I cooked last night for today. Black eyed peas (dried) with bacon, a
> little olive oil, tomatoes, onions, bell pepper (all chopped),
> chicken broth, salt, pepper and Jalapeno sauce to taste. It was a new
> to me recipe. I used 8 cups of liquid as other reviewers said to do
> because far too much liquid as written. I did change up the original
> recipe a bit. Nothing wrong with the end result but it was soupier
> than I wanted. I removed the solids, reduced the broth a bit, and
> perfect. Can be put over the rice, but I will likely not have rice.
> Also made cornmeal muffins with added corn kernels and cheddar
> cheese. Used applesauce instead of egg.
>
> Justin and I both love all of it! Did not make dessert as we still
> have some cream cheese, cherry, pecan pie.

Both sound good!

Sometimes I get more 'soup' than I want but it goes into a veggie
trimmings broth (just won't be a clear one then) and works well there.
If it were crockpotted, I'd go 6 cups liquid from the seeming mix
(adding more if it seemed right as it developed).

I like the egg in my corn muffins but I seem to recall you are slightly
fat intolerant so reducing that egg with applesauce is a good call.

Right now I have a 2lb or so hunk of boneless pork butt out defrosting.
It's from a cut down larger one we reportioned and vacuum sealed at
home to more usable sizes for us. Frozen last summer.

Southern pulled BBQ pork likely. I've not made it since probably when
we got that pork butt last summer and the last of the frozen leftovers
got used around Halloween. Thats a really simple dish to make and I
can then center in on a Lentil sort of trial with the mini-crockpot.

Part of my New Year tradition is to make something familiar, and
something new. This will suit!

"cshenk" > wrote in message
...
> Julie Bove wrote:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > Dave Smith wrote:
>> >
>> > > On 2020-12-31 8:56 p.m., cshenk wrote:
>> >>> Gary wrote:
>> > >
>> > >
>> >>> > I've always suspected that Julie might be a very good cook.
>> >>> > Not so much for herself and very limited tastes, but what she
>> >>> > cooks for others.
>> > > >
>> >>> She's posted some things over time that did indeed sound very
>> tasty.
>> > > >
>> > > Indeed. I was particularly impressed by the way she used to bring
>> > > meat home from the grocery store and cook it right away. It is
>> > > such a novel way to prepare fresh food.
>> >
>> > Don't be silly Dave, among other things she's also posted some
>> > pretty good sounding dishes.
>>
>> I cooked last night for today. Black eyed peas (dried) with bacon, a
>> little olive oil, tomatoes, onions, bell pepper (all chopped),
>> chicken broth, salt, pepper and Jalapeno sauce to taste. It was a new
>> to me recipe. I used 8 cups of liquid as other reviewers said to do
>> because far too much liquid as written. I did change up the original
>> recipe a bit. Nothing wrong with the end result but it was soupier
>> than I wanted. I removed the solids, reduced the broth a bit, and
>> perfect. Can be put over the rice, but I will likely not have rice.
>> Also made cornmeal muffins with added corn kernels and cheddar
>> cheese. Used applesauce instead of egg.
>>
>> Justin and I both love all of it! Did not make dessert as we still
>> have some cream cheese, cherry, pecan pie.
>
> Both sound good!
>
> Sometimes I get more 'soup' than I want but it goes into a veggie
> trimmings broth (just won't be a clear one then) and works well there.
> If it were crockpotted, I'd go 6 cups liquid from the seeming mix
> (adding more if it seemed right as it developed).
>
> I like the egg in my corn muffins but I seem to recall you are slightly
> fat intolerant so reducing that egg with applesauce is a good call.

Nope. Egg intolerant.

> Right now I have a 2lb or so hunk of boneless pork butt out defrosting.
> It's from a cut down larger one we reportioned and vacuum sealed at
> home to more usable sizes for us. Frozen last summer.
>
> Southern pulled BBQ pork likely. I've not made it since probably when
> we got that pork butt last summer and the last of the frozen leftovers
> got used around Halloween. Thats a really simple dish to make and I
> can then center in on a Lentil sort of trial with the mini-crockpot.
>
> Part of my New Year tradition is to make something familiar, and
> something new. This will suit!

I still have more black eyed peas. Rice is all gone. Will make more later.

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" wrote in message ...
>
>
> "cshenk" > wrote in message
> ...
>> Gary wrote:
>>
>>> On 12/29/2020 4:38 PM, Sheldon Martin wrote:
>>> >On Tue, 29 Dec 2020 09:07:07 -0500, Gary > wrote:
>>> >
>>> > > dsi1 wrote:My son had a more restrained pizza. Perhaps this is the
>>> > > future of pizza.
>>> > > > https://photos.app.goo.gl/qs9JAsT18DtNHSHH8
>>> > >
>>> > > Not the pizza of the future. Another good looking one for the
>>> > > present!
>>> >
>>> > If that's supposed to be pizza it looks lihe Julie Bove crap.
>>>
>>> I've always suspected that Julie might be a very good cook.
>>> Not so much for herself and very limited tastes, but what she cooks
>>> for others.
>>
>> She's posted some things over time that did indeed sound very tasty.
>
> I've been cooking since I was 8. Have had very few complaints. I can
> recall
> a Soba Noodle salad that was horrid. Also, Company's Coming Beef and
> Peaches
> was not a hit. And twice, for different reasons, I screwed up the mashed
> potatoes that went into pierogies and a cottage pie. Also had two pecan
> fudge pies that would not set, and caramels that would not set. The pie
> was
> still edible. I added walnuts to the caramels and used it as sauce over
> ice
> cream.
>
> In NY, I made chicken stew with dried corn, not realizing that the corn
> needed to be soaked for a long time. I had to pick it out, kernel by
> kernel.
> I was feeding the neighborhood kids. They loved it! Minus the corn of
> course.
>
> Then the recent rice weirdness. Happened again last night. At 20 min.
> there
> was a lot of water on top. I did manage to get edible rice but it's
> slightly
> sticky. I did notice in looking at the raw, some grains are opaque and
> some
> are translucent. So I think that's the problem.
>
> Then there was the Spam Loaf Hawaiian that boasted that Dad would love it.
> He did not. He also asked me never to make the rather phallic looking
> fruit
> salad, both from the same cookbook.
>
> I may have forgotten a few things, but those stand out in my mind.
>
> I am well known for my baking and candy making and have people place
> orders
> with me over the years. I never went into this as a business because for
> as
> much as I love cooking, I think I would burn out on it if I had to do it
> all
> day, every day.
>
> But... People always remember me for my cooking. One of my ex's relatives
> asked Angela if I still cooked all the time. The relatives in PA thought I
> did nothing but cook. And when I was there, I did. He has a lot of
> relatives
> there and they were always stopping by to try my food. One of his mom's
> caretakers asked if her sister could come over to try my pot roast. It was
> an unusual recipe in tomato sauce with lots of vegetables, including
> mushrooms, celery and bell peppers.
>
> I also try to cook specifically for those I am serving. I am good at
> remembering people's dislikes or intolerances and will always have
> something
> different for them. For instance, a former SIL likes all forms of potatoes
> but mashed. So when I knew she was coming, I'd put put a bowl of baked
> potatoes as well. If was fine if there were leftovers as they could be
> used
> for something else. And if feeding a crowd, I'll do a salad bar rather
> than
> a tossed salad.
>
> I love making challenging recipes if I have someone to eat them. I've
> made
> a lot of Thai food, even though I won't touch it myself. I've been told
> it's
> better than what you can get in a restaurant. At least the ones around
> here.
>
> ====
>
> Yes, I wish you would share more recipes) Please would you share your
> pot roast one?)

I didn't save the recipe and normally I don't use recipes when I cook. I jut
use whatever I have. That time, I specifically bought things for the recipe
because I brought them with me to my MIL's house. IIRC, it had the beef, cut
in serving size pieces, carrots, celery, asst. bell peppers, potatoes,
onion, mushrooms, tomato sauce, a bit of Worcestershire sauce, salt pepper,
and Italian seasonings. I recall making it in the Crockpot. and there were
no leftovers. It was enough 7 people, but some people would have liked
seconds and there were none.

Julie Bove wrote:
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Julie Bove"* wrote in message ...
>>
>>
>> "cshenk" > wrote in message
>> ...
>>> Gary wrote:
>>>
>>>> On 12/29/2020 4:38 PM, Sheldon Martin wrote:
>>>> >On Tue, 29 Dec 2020 09:07:07 -0500, Gary >
>>>> wrote:
>>>> >
>>>> > > dsi1 wrote:My son had a more restrained pizza. Perhaps this
>>>> is the
>>>> > > future of pizza.
>>>> > > > https://photos.app.goo.gl/qs9JAsT18DtNHSHH8
>>>> > >
>>>> > > Not the pizza of the future. Another good looking one for the
>>>> > > present!
>>>> >
>>>> > If that's supposed to be pizza it looks lihe Julie Bove crap.
>>>>
>>>> I've always suspected that Julie might be a very good cook.
>>>> Not so much for herself and very limited tastes, but what she
>>>> cooks
>>>> for others.
>>>
>>> She's posted some things over time that did indeed sound very
>>> tasty.
>>
>> I've been cooking since I was 8. Have had very few complaints. I
>> can recall
>> a Soba Noodle salad that was horrid. Also, Company's Coming Beef
>> and Peaches
>> was not a hit. And twice, for different reasons, I screwed up the
>> mashed
>> potatoes that went into pierogies and a cottage pie. Also had two
>> pecan
>> fudge pies that would not set, and caramels that would not set.
>> The pie was
>> still edible. I added walnuts to the caramels and used it as
>> sauce over ice
>> cream.
>>
>> In NY, I made chicken stew with dried corn, not realizing that
>> the corn
>> needed to be soaked for a long time. I had to pick it out, kernel
>> by kernel.
>> I was feeding the neighborhood kids. They loved it! Minus the
>> corn of
>> course.
>>
>> Then the recent rice weirdness. Happened again last night. At 20
>> min. there
>> was a lot of water on top. I did manage to get edible rice but
>> it's slightly
>> sticky. I did notice in looking at the raw, some grains are
>> opaque and some
>> are translucent. So I think that's the problem.
>>
>> Then there was the Spam Loaf Hawaiian that boasted that Dad would
>> love it.
>> He did not. He also asked me never to make the rather phallic
>> looking fruit
>> salad, both from the same cookbook.
>>
>> I may have forgotten a few things, but those stand out in my mind.
>>
>> I am well known for my baking and candy making and have people
>> place orders
>> with me over the years. I never went into this as a business
>> because for as
>> much as I love cooking, I think I would burn out on it if I had
>> to do it all
>> day, every day.
>>
>> But... People always remember me for my cooking. One of my ex's
>> relatives
>> asked Angela if I still cooked all the time. The relatives in PA
>> thought I
>> did nothing but cook. And when I was there, I did. He has a lot
>> of relatives
>> there and they were always stopping by to try my food. One of his
>> mom's
>> caretakers asked if her sister could come over to try my pot
>> roast. It was
>> an unusual recipe in tomato sauce with lots of vegetables, including
>> mushrooms, celery and bell peppers.
>>
>> I also try to cook specifically for those I am serving. I am good at
>> remembering people's dislikes or intolerances and will always
>> have something
>> different for them. For instance, a former SIL likes all forms of
>> potatoes
>> but mashed. So when I knew she was coming, I'd put put a bowl of
>> baked
>> potatoes as well. If was fine if there were leftovers as they
>> could be used
>> for something else. And if feeding a crowd, I'll do a salad bar
>> rather than
>> a tossed salad.
>>
>> I love making* challenging recipes if I have someone to eat them.
>> I've made
>> a lot of Thai food, even though I won't touch it myself. I've
>> been told it's
>> better than what you can get in a restaurant. At least the ones
>> around here.
>>
>> ====
>>
>> *Yes, I wish you would share more recipes)* Please would you
>> share your pot roast one?)
>
> I didn't save the recipe and normally I don't use recipes when I
> cook. I jut use whatever I have. That time, I specifically bought
> things for the recipe because I brought them with me to my MIL's
> house. IIRC, it had the beef, cut in serving size pieces, carrots,
> celery, asst. bell peppers, potatoes, onion, mushrooms, tomato
> sauce, a bit of Worcestershire sauce, salt pepper, and Italian
> seasonings. I recall making it in the Crockpot. and there were no
> leftovers. It was enough 7 people, but some people would have liked
> seconds and there were none.

Yes, a wonderful Tanzania recipe.

In NYC, jewish delis sell this as the "Tarzan special".

"Hank Rogers" > wrote in message
...
> Julie Bove wrote:
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Julie Bove" wrote in message ...
>>>
>>>
>>> "cshenk" > wrote in message
>>> ...
>>>> Gary wrote:
>>>>
>>>>> On 12/29/2020 4:38 PM, Sheldon Martin wrote:
>>>>> >On Tue, 29 Dec 2020 09:07:07 -0500, Gary >
>>>>> wrote:
>>>>> >
>>>>> > > dsi1 wrote:My son had a more restrained pizza. Perhaps this
>>>>> is the
>>>>> > > future of pizza.
>>>>> > > > https://photos.app.goo.gl/qs9JAsT18DtNHSHH8
>>>>> > >
>>>>> > > Not the pizza of the future. Another good looking one for the
>>>>> > > present!
>>>>> >
>>>>> > If that's supposed to be pizza it looks lihe Julie Bove crap.
>>>>>
>>>>> I've always suspected that Julie might be a very good cook.
>>>>> Not so much for herself and very limited tastes, but what she cooks
>>>>> for others.
>>>>
>>>> She's posted some things over time that did indeed sound very tasty.
>>>
>>> I've been cooking since I was 8. Have had very few complaints. I can
>>> recall
>>> a Soba Noodle salad that was horrid. Also, Company's Coming Beef and
>>> Peaches
>>> was not a hit. And twice, for different reasons, I screwed up the mashed
>>> potatoes that went into pierogies and a cottage pie. Also had two pecan
>>> fudge pies that would not set, and caramels that would not set. The pie
>>> was
>>> still edible. I added walnuts to the caramels and used it as sauce over
>>> ice
>>> cream.
>>>
>>> In NY, I made chicken stew with dried corn, not realizing that the corn
>>> needed to be soaked for a long time. I had to pick it out, kernel by
>>> kernel.
>>> I was feeding the neighborhood kids. They loved it! Minus the corn of
>>> course.
>>>
>>> Then the recent rice weirdness. Happened again last night. At 20 min.
>>> there
>>> was a lot of water on top. I did manage to get edible rice but it's
>>> slightly
>>> sticky. I did notice in looking at the raw, some grains are opaque and
>>> some
>>> are translucent. So I think that's the problem.
>>>
>>> Then there was the Spam Loaf Hawaiian that boasted that Dad would love
>>> it.
>>> He did not. He also asked me never to make the rather phallic looking
>>> fruit
>>> salad, both from the same cookbook.
>>>
>>> I may have forgotten a few things, but those stand out in my mind.
>>>
>>> I am well known for my baking and candy making and have people place
>>> orders
>>> with me over the years. I never went into this as a business because for
>>> as
>>> much as I love cooking, I think I would burn out on it if I had to do it
>>> all
>>> day, every day.
>>>
>>> But... People always remember me for my cooking. One of my ex's
>>> relatives
>>> asked Angela if I still cooked all the time. The relatives in PA thought
>>> I
>>> did nothing but cook. And when I was there, I did. He has a lot of
>>> relatives
>>> there and they were always stopping by to try my food. One of his mom's
>>> caretakers asked if her sister could come over to try my pot roast. It
>>> was
>>> an unusual recipe in tomato sauce with lots of vegetables, including
>>> mushrooms, celery and bell peppers.
>>>
>>> I also try to cook specifically for those I am serving. I am good at
>>> remembering people's dislikes or intolerances and will always have
>>> something
>>> different for them. For instance, a former SIL likes all forms of
>>> potatoes
>>> but mashed. So when I knew she was coming, I'd put put a bowl of baked
>>> potatoes as well. If was fine if there were leftovers as they could be
>>> used
>>> for something else. And if feeding a crowd, I'll do a salad bar rather
>>> than
>>> a tossed salad.
>>>
>>> I love making challenging recipes if I have someone to eat them. I've
>>> made
>>> a lot of Thai food, even though I won't touch it myself. I've been told
>>> it's
>>> better than what you can get in a restaurant. At least the ones around
>>> here.
>>>
>>> ====
>>>
>>> Yes, I wish you would share more recipes) Please would you share your
>>> pot roast one?)
>>
>> I didn't save the recipe and normally I don't use recipes when I cook. I
>> jut use whatever I have. That time, I specifically bought things for the
>> recipe because I brought them with me to my MIL's house. IIRC, it had the
>> beef, cut in serving size pieces, carrots, celery, asst. bell peppers,
>> potatoes, onion, mushrooms, tomato sauce, a bit of Worcestershire sauce,
>> salt pepper, and Italian seasonings. I recall making it in the Crockpot.
>> and there were no leftovers. It was enough 7 people, but some people
>> would have liked seconds and there were none.
>
> Yes, a wonderful Tanzania recipe.
>
> In NYC, jewish delis sell this as the "Tarzan special".

That is not a Tanzanian recipe. I don't remember where I got the recipe.

"Julie Bove" wrote in message ...


> ====
>
> Yes, I wish you would share more recipes) Please would you share your
> pot roast one?)

I didn't save the recipe and normally I don't use recipes when I cook. I jut
use whatever I have. That time, I specifically bought things for the recipe
because I brought them with me to my MIL's house. IIRC, it had the beef, cut
in serving size pieces, carrots, celery, asst. bell peppers, potatoes,
onion, mushrooms, tomato sauce, a bit of Worcestershire sauce, salt pepper,
and Italian seasonings. I recall making it in the Crockpot. and there were
no leftovers. It was enough 7 people, but some people would have liked
seconds and there were none.

==

When you say 'serving size' do you mean 'bite size' or just a piece you
would normally have on your plate with everything else?

Hank Rogers wrote:
> In NYC, jewish delis sell this as the "Tarzan special".

I miss those very old Johnny Weismuller Tarzan movies. Those were good.