General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

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  #1 (permalink)   Report Post  
jillie
 
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I think this is how I reach you, Patches.

Just wanted to let you know that I followed your suggestion and canned
some Hamburger-Lentil soup, yesterday. It looks great and is going to
be a real time saver. Thanks for encouraging me to do this.

I kinda used the following recipe, just adding more of everything until
I had a huge pot full of soup. Had plenty for our dinner and canned 3
quart jars. Oh...and I did process in a pressure canner for 1 1/2
hours.

Thanks, again,
jillie
Roseville, CA

Hamburger Lentil Soup

3 tbsp butter
1 medium onion chopped
1 1/2 pound lean ground beef
2 can tomatoes, cut up as you like
2 cans consomme,
2 cups water
4 medium carrots, cut as you like
4 stalks celery, cut as you like
1 bay leaf
Parsley
1/2 cup barley
1/2 tsp thyme
pepper and salt

If you like, add:
Potato, cubed
Green beans or kidney beans (I added potato and kidnewy beans)

Cook onion in butter till limp. Add ground beef, stir until browned
and add tomatoes, consomme, and water. Add other ingredients, cover
and cook over low heat for 45 minutes.

  #2 (permalink)   Report Post  
nancree
 
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Hi! Lentil soup,but no lentils in the recipe? How much/many lentils
do you add to this recipe, please.
Regards, Nancree

  #3 (permalink)   Report Post  
jillie
 
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Oh Ratz!!!!
It isn't supposed to be lentil soup...it's barley.
Jeez! I hate getting senile.
Soory, kiddo.

jillie
Roseville, CA

  #4 (permalink)   Report Post  
nancree
 
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Sounds delicious, anyway, Jillie. I'm always relieved when someone
else makes a little boo-boo. (Instead of me, for a change. <grin>) .
Thanks for the recipe.
Cheers, Nancree

  #5 (permalink)   Report Post  
Margaret Suran
 
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jillie wrote:
> I think this is how I reach you, Patches.
>
> Just wanted to let you know that I followed your suggestion and canned
> some Hamburger-Lentil soup, yesterday. It looks great and is going to
> be a real time saver. Thanks for encouraging me to do this.
>
> I kinda used the following recipe, just adding more of everything until
> I had a huge pot full of soup. Had plenty for our dinner and canned 3
> quart jars. Oh...and I did process in a pressure canner for 1 1/2
> hours.
>
> Thanks, again,
> jillie
> Roseville, CA
>


Jillie, You are really ambitious. Have you tried something more
adventurous, such as the Sauerbraten with home made egg noodles and
red cabbage? Or the sweetbreads? Or even the celeriac? All these
have been discussed here in the last few days.

Would Frank eat or even try any of those dishes?

For dinner tonight Marcel and I had the rest of the tongue I served at
the Break Fast when Yom Kippur was over, with mashed potatoes and
sauerkraut. Gefilte fish for Marcel as appetizer and a piece of left
over apple strudel for him, too. Did you ever try anything like this
on Frank? I think of him a steak and potatoes man.

Hugs, my dearest Forever Friend, G


  #6 (permalink)   Report Post  
~patches~
 
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jillie wrote:

> I think this is how I reach you, Patches.
>
> Just wanted to let you know that I followed your suggestion and canned
> some Hamburger-Lentil soup, yesterday. It looks great and is going to
> be a real time saver. Thanks for encouraging me to do this.
>
> I kinda used the following recipe, just adding more of everything until
> I had a huge pot full of soup. Had plenty for our dinner and canned 3
> quart jars. Oh...and I did process in a pressure canner for 1 1/2
> hours.
>
> Thanks, again,
> jillie
> Roseville, CA
>
> Hamburger Lentil Soup
>
> 3 tbsp butter
> 1 medium onion chopped
> 1 1/2 pound lean ground beef
> 2 can tomatoes, cut up as you like
> 2 cans consomme,
> 2 cups water
> 4 medium carrots, cut as you like
> 4 stalks celery, cut as you like
> 1 bay leaf
> Parsley
> 1/2 cup barley
> 1/2 tsp thyme
> pepper and salt
>
> If you like, add:
> Potato, cubed
> Green beans or kidney beans (I added potato and kidnewy beans)
>
> Cook onion in butter till limp. Add ground beef, stir until browned
> and add tomatoes, consomme, and water. Add other ingredients, cover
> and cook over low heat for 45 minutes.
>

Oh good stuff!!! My personal preference is to run a full canner load
which means at least 16 500 ml but that's hard for soups sometimes. Did
you take any pics?
  #7 (permalink)   Report Post  
Sheldon
 
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jillie wrote:
> I think this is how I reach you, Patches.
>
> Just wanted to let you know that I followed your suggestion and canned
> some Hamburger-Lentil soup, yesterday.


Um, no lentils?


> Thanks for encouraging me to do this.
>
>
> Hamburger Lentil Soup
>
> 3 tbsp butter
> 1 medium onion chopped
> 1 1/2 pound lean ground beef
> 2 can tomatoes, cut up as you like
> 2 cans consomme,
> 2 cups water
> 4 medium carrots, cut as you like
> 4 stalks celery, cut as you like
> 1 bay leaf
> Parsley
> 1/2 cup barley
> 1/2 tsp thyme
> pepper and salt
>
> If you like, add:
> Potato, cubed
> Green beans or kidney beans (I added potato and kidnewy beans)
>
> Cook onion in butter till limp. Add ground beef, stir until browned
> and add tomatoes, consomme, and water. Add other ingredients, cover
> and cook over low heat for 45 minutes.


Sheldon

  #8 (permalink)   Report Post  
jillie
 
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Hi, Gretl,

Sweetbreads are one of my all time favorite things. Never find them in
the stores, anymore. I like them fried with a fine cracker crumb
coating.

I cook Sauerbraten and red cabbage fairly often in the winter but I
don't make home made noodles.

Frank is a joy to cook for...he will eat anything and always tells me
how good it is (and sometimes I KNOW he's lying!!!)

xoxoxoxo
jillie

  #9 (permalink)   Report Post  
jillie
 
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No pictures...sorry.

My pressure canner only holds 4 quart jars but if I find that I want to
can more often, I may have to get a larger one.

Depends on how many things you show us that I want to try. ;-)

jillie
Roseville, CA

  #10 (permalink)   Report Post  
Sheldon
 
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~patches~ wrote:
> jillie wrote:
>
> > No pictures...sorry.
> >
> > My pressure canner only holds 4 quart jars but if I find that I want to
> > can more often, I may have to get a larger one.

>
> No one in their right mind would can only 4 jars of anything so if you
> want to play that game no probs.
>
> > Depends on how many things you show us that I want to try. ;-)

>
> Bye


Huh? Am I reading this correctly... seems awful rude for no reason.

Sheldon



  #11 (permalink)   Report Post  
Carol \Damsel\ Peterson
 
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On 17 Oct 2005 17:34:14 -0700, "Sheldon" > wrote:

> ~patches~ wrote:
> > jillie wrote:
> >
> > > No pictures...sorry.
> > >
> > > My pressure canner only holds 4 quart jars but if I find that I want to
> > > can more often, I may have to get a larger one.

> >
> > No one in their right mind would can only 4 jars of anything so if you
> > want to play that game no probs.
> >
> > > Depends on how many things you show us that I want to try. ;-)

> >
> > Bye

>
> Huh? Am I reading this correctly... seems awful rude for no reason.
>
> Sheldon


She appears to have slipped her final cog. We should be kind.

Carol
  #12 (permalink)   Report Post  
Sheldon
 
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Carol "Damsel" Peterson wrote:
> Sheldon wrote:
> > ~patches~ wrote:
> > > jillie wrote:
> > >
> > > > No pictures...sorry.
> > > >
> > > > My pressure canner only holds 4 quart jars but if I find that I want to
> > > > can more often, I may have to get a larger one.
> > >
> > > No one in their right mind would can only 4 jars of anything so if you
> > > want to play that game no probs.
> > >
> > > > Depends on how many things you show us that I want to try. ;-)
> > >
> > > Bye

> >
> > Huh? Am I reading this correctly... seems awful rude for no reason.
> >
> > Sheldon

>
> She appears to have slipped her final cog. We should be kind.


I read her right from the git go... if you go back to the very
beginning and read carefully you will see how she initiated that fiasco
with me too... I just didn't sit back and take her rudeness.
Apparently she's not the kind can accept constructive criticism... and
this jillie said nothing deserving of that hostile response.

Sheldon

  #13 (permalink)   Report Post  
jillie
 
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Noone ever said a thing about having to be in your right mind to join
this group!

Darn! Just when I was beginning to have a good time.

Thanks, Sheldon...you can be my hero, today.

jillie
Roseville, CA

  #14 (permalink)   Report Post  
Carol \Damsel\ Peterson
 
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On 17 Oct 2005 17:59:13 -0700, "Sheldon" > wrote:

> Carol "Damsel" Peterson wrote:
> > Sheldon wrote:
> > > ~patches~ wrote:
> > > > jillie wrote:
> > > >
> > > > > No pictures...sorry.
> > > > >
> > > > > My pressure canner only holds 4 quart jars but if I find that I want to
> > > > > can more often, I may have to get a larger one.
> > > >
> > > > No one in their right mind would can only 4 jars of anything so if you
> > > > want to play that game no probs.
> > > >
> > > > > Depends on how many things you show us that I want to try. ;-)
> > > >
> > > > Bye
> > >
> > > Huh? Am I reading this correctly... seems awful rude for no reason.
> > >
> > > Sheldon

> >
> > She appears to have slipped her final cog. We should be kind.

>
> I read her right from the git go... if you go back to the very
> beginning and read carefully you will see how she initiated that fiasco
> with me too... I just didn't sit back and take her rudeness.
> Apparently she's not the kind can accept constructive criticism... and
> this jillie said nothing deserving of that hostile response.


I don't pay a lot of attention to quirks unless they get outrageous.
You're right. Jillie was expressing appreciation. The response she
received was bizarre at best.

Carol (a Sheldon supporter - at least for *this* post) <G>
  #15 (permalink)   Report Post  
Sheldon
 
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Carol "Damsel" Peterson wrote:
> On 17 Oct 2005 17:59:13 -0700, "Sheldon" > wrote:
>
> > Carol "Damsel" Peterson wrote:
> > > Sheldon wrote:
> > > > ~patches~ wrote:
> > > > > jillie wrote:
> > > > >
> > > > > > No pictures...sorry.
> > > > > >
> > > > > > My pressure canner only holds 4 quart jars but if I find that I want to
> > > > > > can more often, I may have to get a larger one.
> > > > >
> > > > > No one in their right mind would can only 4 jars of anything so if you
> > > > > want to play that game no probs.
> > > > >
> > > > > > Depends on how many things you show us that I want to try. ;-)
> > > > >
> > > > > Bye
> > > >
> > > > Huh? Am I reading this correctly... seems awful rude for no reason.
> > > >
> > > > Sheldon
> > >
> > > She appears to have slipped her final cog. We should be kind.

> >
> > I read her right from the git go... if you go back to the very
> > beginning and read carefully you will see how she initiated that fiasco
> > with me too... I just didn't sit back and take her rudeness.
> > Apparently she's not the kind can accept constructive criticism... and
> > this jillie said nothing deserving of that hostile response.

>
> I don't pay a lot of attention to quirks unless they get outrageous.
> You're right. Jillie was expressing appreciation. The response she
> received was bizarre at best.
>
> Carol (a Sheldon supporter - at least for *this* post) <G>


If you saw one of my 'supporters' you'd run out to enroll at Gold's
Gym! hehe

Thanks.

Sheldon.



  #16 (permalink)   Report Post  
Bob Terwilliger
 
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Carol wrote:

>> ~patches~ wrote:
>>> jillie wrote:
>>>
>>>> No pictures...sorry.
>>>>
>>>> My pressure canner only holds 4 quart jars but if I find that I want to
>>>> can more often, I may have to get a larger one.
>>>
>>> No one in their right mind would can only 4 jars of anything so if you
>>> want to play that game no probs.
>>>
>>>> Depends on how many things you show us that I want to try. ;-)
>>>
>>> Bye

>>
>> Huh? Am I reading this correctly... seems awful rude for no reason.
>>
>> Sheldon

>
> She appears to have slipped her final cog. We should be kind.


Looking at the header data, it seems likely that someone is spoofing the
~patches~ identity. Probably Sheldon.

Bob


  #17 (permalink)   Report Post  
MoM
 
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"jillie" > wrote in message
oups.com...
> Hi, Gretl,
>
> Sweetbreads are one of my all time favorite things. Never find them in
> the stores, anymore. I like them fried with a fine cracker crumb
> coating.
>
> I cook Sauerbraten and red cabbage fairly often in the winter but I
> don't make home made noodles.
>
> Frank is a joy to cook for...he will eat anything and always tells me
> how good it is (and sometimes I KNOW he's lying!!!)
>
> xoxoxoxo
> jillie
>

Jim's like that too! I actually served him corned beef hash on his first
meal at my place. It's still one of his favorites.

I made noodles for a while but it just wasn't worth the bother.

-= Exported from BigOven =-

Corned Beef Hash

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:


-= Ingredients =-
1 can Corned Beef
4 New Potatoes
1 medium Onion ; chopped
3 tablespoons Oil ; or bacon fat

-= Instructions =-
Cook potatoes and cool enough to peel. Dice potatoes. Brown onion in fat in
a large, deep fry pan or dutch oven. Add diced potatoes and corned beef,
chopped in small cubes (chilling helps). Simmer 30 minutes and serve with
veggies of choice. Cabbage is good.Per Serving (excluding unknown items): 48
Calories; trace Fat (1.1% calories from fat); 1g Protein; 11g Carbohydrate;
1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2
Grain(Starch).Nutr. Assoc. : 0 0 0 0 0


** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

MoM


  #18 (permalink)   Report Post  
MoM
 
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"Bob Terwilliger" > wrote in message
...
> Carol wrote:
>
>>> ~patches~ wrote:
>>>> jillie wrote:
>>>>
>>>>> No pictures...sorry.
>>>>>
>>>>> My pressure canner only holds 4 quart jars but if I find that I want
>>>>> to
>>>>> can more often, I may have to get a larger one.
>>>>
>>>> No one in their right mind would can only 4 jars of anything so if you
>>>> want to play that game no probs.
>>>>
>>>>> Depends on how many things you show us that I want to try. ;-)
>>>>
>>>> Bye
>>>
>>> Huh? Am I reading this correctly... seems awful rude for no reason.
>>>
>>> Sheldon

>>
>> She appears to have slipped her final cog. We should be kind.

>
> Looking at the header data, it seems likely that someone is spoofing the
> ~patches~ identity. Probably Sheldon.
>
> Bob

Yup. I took a look at the message source and they are different.

MoM


  #19 (permalink)   Report Post  
aem
 
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MoM wrote:
> [snip] Corned Beef Hash [snip]


> Cook potatoes and cool enough to peel. Dice potatoes. Brown onion in fat in
> a large, deep fry pan or dutch oven. Add diced potatoes and corned beef,
> chopped in small cubes (chilling helps). Simmer 30 minutes and serve with
> veggies of choice. [snip]


I like James Beard's idea: add a bit of heavy cream (or evaporated
milk) at the end and let it cook over medium or medium-high heat for a
few minutes. This produces a great crispy bottom, which becomes the
top when you invert it onto a platter. (This might not work as well if
you're using a non-stick skillet, but I don't know because I don't use
one for this dish.) Top with poached or fried eggs, and forget the
veggies. -aem

  #20 (permalink)   Report Post  
sf
 
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On Mon, 17 Oct 2005 23:57:33 -0400, MoM wrote:

> That's not Patches.


Was it really Margaret?


  #21 (permalink)   Report Post  
Bob Terwilliger
 
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Default Corned Beef Hash

aem wrote about corned beef hash:

> I like James Beard's idea: add a bit of heavy cream (or evaporated
> milk) at the end and let it cook over medium or medium-high heat for a
> few minutes. This produces a great crispy bottom, which becomes the
> top when you invert it onto a platter. (This might not work as well if
> you're using a non-stick skillet, but I don't know because I don't use
> one for this dish.) Top with poached or fried eggs, and forget the
> veggies. -aem
>


I've never heard of doing that; thanks for the tip! I'll try it next time I
make corned beef hash.

My version of corned beef hash uses several different root vegetables: it
always contains potatoes, carrots, and onions, but I sometimes throw in
parsnips, turnips, rutabaga, kohlrabi, or whatever other vegetables I have
on hand that I think would fit in. I've been known to add cheese every once
in a while. I top it with poached eggs and parsley (this being one of the
instances where I think parsley makes a great contribution), and I usually
douse it with Tabasco.

Bob


  #22 (permalink)   Report Post  
Wayne Boatwright
 
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On Mon 17 Oct 2005 09:28:58p, sf wrote in rec.food.cooking:

> On Mon, 17 Oct 2005 23:57:33 -0400, MoM wrote:
>
>> That's not Patches.

>
> Was it really Margaret?


No, this is Margaret...

http://tinypic.com/view/?pic=eqr2gz

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey
  #23 (permalink)   Report Post  
Carol \Damsel\ Peterson
 
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On 17 Oct 2005 18:31:51 -0700, "Sheldon" > wrote:

> Carol "Damsel" Peterson wrote:
> >
> > Carol (a Sheldon supporter - at least for *this* post) <G>

>
> If you saw one of my 'supporters' you'd run out to enroll at Gold's
> Gym! hehe


Bodda-BING!

Carol, chuckling
  #24 (permalink)   Report Post  
Wayne Boatwright
 
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On Mon 17 Oct 2005 09:07:34p, aem wrote in rec.food.cooking:

>
> MoM wrote:
>> [snip] Corned Beef Hash [snip]

>
>> Cook potatoes and cool enough to peel. Dice potatoes. Brown onion in
>> fat in a large, deep fry pan or dutch oven. Add diced potatoes and
>> corned beef, chopped in small cubes (chilling helps). Simmer 30
>> minutes and serve with veggies of choice. [snip]

>
> I like James Beard's idea: add a bit of heavy cream (or evaporated
> milk) at the end and let it cook over medium or medium-high heat for a
> few minutes. This produces a great crispy bottom, which becomes the
> top when you invert it onto a platter. (This might not work as well if
> you're using a non-stick skillet, but I don't know because I don't use
> one for this dish.) Top with poached or fried eggs, and forget the
> veggies. -aem
>
>


Using the cream was how my mom always finished off home fries, sometimes
also with a very light dusting of flour. Great crust.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey
  #25 (permalink)   Report Post  
Margaret Suran
 
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sf wrote:
> On Mon, 17 Oct 2005 23:57:33 -0400, MoM wrote:
>
>
>> That's not Patches.

>
>
> Was it really Margaret?



Oh, Darn. There goes my cover. Yes, that is my picture. Ain't I cute?

http://tinypic.com/eikz78.jpg


  #26 (permalink)   Report Post  
Nancy Young
 
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"~patches~" > wrote

> Melba's Jammin' wrote:


>> ~patches~ > wrote:


>>>jillie wrote:


>>>>My pressure canner only holds 4 quart jars but if I find that I want to
>>>>can more often, I may have to get a larger one.


>>>No one in their right mind would can only 4 jars of anything


>> Nonsense. If I only have need of, say, 2 or 3 jars of Dilly Beans per
>> year, why in heck would I make more?


> I was referring to pressure canning. It doesn't make any sense to run a
> pressure canner for a couple of jars of anything. But then I could be
> wrong. Everyone does it their own way.


>>>so if you want to play that game no probs.


>> And what the heck game are you suggesting Jillie's playing? Jeez, she
>> thanks you for a good idea from (I gather) the pictures you reference all
>> the time and then you go and get goofy on her.


So, she is admitting she did post this about jillie. So why not the other
post three minutes later?

nancy


  #27 (permalink)   Report Post  
Margaret Suran
 
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Wayne, Any time you flatter me by posting a picture of an adorable cat
and people believe it is my picture, you do not have to apologize. )

Bailey is a beautiful kitty. I thank anybody who thinks that I
resemble him.

http://tinypic.com/eikz78.jpg

And if some others believe that I resemble your Margaret, I feel even
more flattered.

http://tinypic.com/view/?pic=eqr2gz
  #28 (permalink)   Report Post  
Carol \Damsel\ Peterson
 
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On 18 Oct 2005 14:27:48 +0200, Wayne Boatwright
> wrote:

> I need to explain this... When the above was posted, I thought the
> question was directed toward the picture I linked in my sig which is of my
> cat, Mr. Bailey. I had a cat named Margaret for nearly 17 years, whose
> picture I have linked to before. Both cats were tabbies. Obviously, my
> big mistake in reading the post.
>
> I consider Margaret Suran one of the nicest, sweetest, and lovliest people
> on r.f.c. I would *never* post a link to a picture that was meant to
> represent her, neither seriously nor as a joke. I think Margaret knows
> that I would not.


Margaret LOVES a good joke! She's not the prim and proper woman she
makes herself out to be. <EG>

Carol
  #29 (permalink)   Report Post  
Wayne Boatwright
 
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On Tue 18 Oct 2005 05:35:13a, Margaret Suran wrote in rec.food.cooking:

> Wayne, Any time you flatter me by posting a picture of an adorable cat
> and people believe it is my picture, you do not have to apologize. )
>
> Bailey is a beautiful kitty. I thank anybody who thinks that I
> resemble him.
>
> http://tinypic.com/eikz78.jpg
>
> And if some others believe that I resemble your Margaret, I feel even
> more flattered.
>
> http://tinypic.com/view/?pic=eqr2gz


Margaret, thank you for your kindness, on all accounts. Again, as always,
you show your graciousness.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey
  #30 (permalink)   Report Post  
Wayne Boatwright
 
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On Tue 18 Oct 2005 05:55:24a, Carol "Damsel" Peterson wrote in
rec.food.cooking:

> Margaret LOVES a good joke! She's not the prim and proper woman she
> makes herself out to be. <EG>
>
> Carol


Thanks, Carol. Margaret knows me well enough that I was certain she would
not take this in a negative way, even though it wasn't even meant to be a
joke referring to her. However, I wanted others here to understand that. I
was pretty sure you understood as well.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey


  #31 (permalink)   Report Post  
Melba's Jammin'
 
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In article >,
Margaret Suran > wrote:
>
> Palatschinken filled with DELICIOUS apricot jam for Marcel.
>
> Red wine. I have not looked as yet what I have, but it will be a
> Merlot or a Cabernet. I have a bottle of Austrian Gruener Veltliner
> someone just brought me from Vienna, but I will save it for another
> day. Somehow, I do not believe that Gulasch and white wine are a good
> match. Or, am I wrong? Bubba, in case you see this, it's a Weingut
> Allram Strassertaler 2002. Do you know anything about this?
>
> I usually do not even cook that much, but I was mean to Marcel and am
> trying to make up for it. I will make enough Gulasch to have for
> another meal or two. No, not because I intend to be mean to him
> again. )
>
> MS


OK - palatschinken. Crepes. How much jam do you use for the filling?
A visible amount or just a schmear? Do you fold them or roll them? If
they're folded, does that make them a blintz? Or do they have to be
fried in order to become a blintz?

Re the wine: Fritzie Haskell always said to drink what you like. You
finally give up on the JW Red?

Re Marcel: You've a long way to go before you can possibly make up to
Saint Marcel. Which mean thing that you've done to him are you trying
to make up for? Confession is good for the soul. They say.
--
http://www.jamlady.eboard.com
  #32 (permalink)   Report Post  
Carol \Damsel\ Peterson
 
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Default Ping: Patches

On 18 Oct 2005 15:29:18 +0200, Wayne Boatwright
> wrote:

> On Tue 18 Oct 2005 05:55:24a, Carol "Damsel" Peterson wrote in
> rec.food.cooking:
>
> > Margaret LOVES a good joke! She's not the prim and proper woman she
> > makes herself out to be. <EG>
> >
> > Carol

>
> Thanks, Carol. Margaret knows me well enough that I was certain she would
> not take this in a negative way, even though it wasn't even meant to be a
> joke referring to her. However, I wanted others here to understand that. I
> was pretty sure you understood as well.


Yeppers!

Carol
  #33 (permalink)   Report Post  
Victor Sack
 
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Margaret Suran wrote:
>
> I have a bottle of Austrian Gruener Veltliner
> someone just brought me from Vienna, but I will save it for another
> day. Somehow, I do not believe that Gulasch and white wine are a good
> match. Or, am I wrong?


I like red wine better with Gulasch. Still, the last two time I had it
(actually, it was the real Hungarian pörkölt, not the pale Viennese
imitation), I drank Grüner Veltliner with it which was a nice enough
accompaniment.

> Bubba, in case you see this, it's a Weingut
> Allram Strassertaler 2002. Do you know anything about this?


I've never tried it, but the Wine Spectator gave it 87 points.

Bubba

  #34 (permalink)   Report Post  
jmcquown
 
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Default Ping: Patches

Bob Terwilliger wrote:
> Carol wrote:
>
>>> ~patches~ wrote:
>>>> jillie wrote:
>>>>
>>>>> No pictures...sorry.
>>>>>
>>>>> My pressure canner only holds 4 quart jars but if I find that I
>>>>> want to can more often, I may have to get a larger one.
>>>>
>>>> No one in their right mind would can only 4 jars of anything so if
>>>> you want to play that game no probs.
>>>>
>>>>> Depends on how many things you show us that I want to try. ;-)
>>>>
>>>> Bye
>>>
>>> Huh? Am I reading this correctly... seems awful rude for no reason.
>>>
>>> Sheldon

>>
>> She appears to have slipped her final cog. We should be kind.

>
> Looking at the header data, it seems likely that someone is spoofing
> the ~patches~ identity. Probably Sheldon.
>
> Bob


Bosh! Sheldon wouldn't be bothered spoofing a nickname. Whoever is doing
it is being incredibly childish.

Jill


  #35 (permalink)   Report Post  
jmcquown
 
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Default Ping: Patches

Sheldon wrote:
> jillie wrote:
>> I think this is how I reach you, Patches.
>>
>> Just wanted to let you know that I followed your suggestion and
>> canned some Hamburger-Lentil soup, yesterday.

>
> Um, no lentils?
>

Was supposed to be beef-barley soup

Jill




  #36 (permalink)   Report Post  
Margaret Suran
 
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Victor Sack wrote:
> Margaret Suran wrote:
>
>>I have a bottle of Austrian Gruener Veltliner
>>someone just brought me from Vienna, but I will save it for another
>>day. Somehow, I do not believe that Gulasch and white wine are a good
>>match. Or, am I wrong?

>
>
> I like red wine better with Gulasch. Still, the last two time I had it
> (actually, it was the real Hungarian pörkölt, not the pale Viennese
> imitation), I drank Grüner Veltliner with it which was a nice enough
> accompaniment.


How dare your? My Wiener Gulasch comes out dark most of the time.
Somehow, I usually manage to burn the meat. (
>
>> Bubba, in case you see this, it's a Weingut
>>Allram Strassertaler 2002. Do you know anything about this?

>
> I've never tried it, but the Wine Spectator gave it 87 points.


That would translate as a B minus. I am not impressed.

I never made the dinner I had planned. I decided to clean out the
freezer and refrigerator and found the following:

One frozen stuffed cabbage roll.

Several sesame Chicken Fingers,

2 thighs and one piece of breast fried chicken.

Left over mushrooms and barley

Left over Kasha Varnishkes

From yesterday, a small amount of mashed potatoes

A small amount of sauerkraut with a couple of pieces of Polnische
Bauernwurst (frankfurter sized kielbasse)

We had some of this for dinner. We will have some of it tomorrow. We
will have the rest day after tomorrow. Then and only then, will we
have the Wiener Gulasch, which you have maligned without ever having
seen it. You are a cruel man, Bubba Vic.

  #37 (permalink)   Report Post  
Margaret Suran
 
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Default Ping: Patches



Melba's Jammin' wrote:
> In article >,
> Margaret Suran > wrote:


>
> OK - palatschinken. Crepes. How much jam do you use for the filling?
> A visible amount or just a schmear? Do you fold them or roll them? If
> they're folded, does that make them a blintz? Or do they have to be
> fried in order to become a blintz?


I roll them, but flat and there is enough jam in them, it oozes out
when you cut into them.
>
> Re the wine: Fritzie Haskell always said to drink what you like. You
> finally give up on the JW Red?


I like red. Red wine and JW Red. )
>
> Re Marcel: You've a long way to go before you can possibly make up to
> Saint Marcel. Which mean thing that you've done to him are you trying
> to make up for? Confession is good for the soul. They say.


Confession may be good for the soul, but I do not want to be known as
the Queen Bitch from now on. (

  #38 (permalink)   Report Post  
Margaret Suran
 
Posts: n/a
Default Ping: Patches



Wayne Boatwright wrote:
> On Tue 18 Oct 2005 05:55:24a, Carol "Damsel" Peterson wrote in
> rec.food.cooking:
>
>
>>Margaret LOVES a good joke! She's not the prim and proper woman she
>>makes herself out to be. <EG>
>>
>>Carol

>
>
> Thanks, Carol. Margaret knows me well enough that I was certain she would
> not take this in a negative way, even though it wasn't even meant to be a
> joke referring to her. However, I wanted others here to understand that. I
> was pretty sure you understood as well.
>


Yes, dear, Margaret knows you and to know you means to love you. Hugs, M
  #39 (permalink)   Report Post  
Margaret Suran
 
Posts: n/a
Default Ping: Patches



Carol "Damsel" Peterson wrote:

>
>
> Margaret LOVES a good joke! She's not the prim and proper woman she
> makes herself out to be. <EG>
>
> Carol


Shush, Carol. You do not want me to lose my good reputation? Or do
you? )
  #40 (permalink)   Report Post  
Carol \Damsel\ Peterson
 
Posts: n/a
Default Ping: Patches

On Tue, 18 Oct 2005 20:47:14 -0400, Margaret Suran
> wrote:

> Carol "Damsel" Peterson wrote:
>
> > Margaret LOVES a good joke! She's not the prim and proper woman she
> > makes herself out to be. <EG>
> >
> > Carol

>
> Shush, Carol. You do not want me to lose my good reputation? Or do
> you? )


Hmmmmmm }:-)
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