Hello evryone,

I've switched ISPs and slightly changed my nick. Just so you know.

Then there is an update on my experiment to make Moprccan fermente dbutter.
Long story short: after slting and clarifying the btuter, I stored it in a
jar for a couple of weeks.

The result: I have a jar of salted, clafiired butter.It didn't ferment.

My guess is I shoudl have used butter from unpasteurized milk. Which is
nearly impossible to find. Maybe the heat fromt eh clarification wa the
rpoblem, though. I suspect I won't be erepating this anytime soon, so I
might never know.

So now I have presalted butter for frying meat etc. Which is fine.

I had lots of culinary fun today. I got to watch half a pig being cut into
variuos pieces, tasted excellent smoked ossenworst (beef sausage typical for
Amsterdam but typically not smoked) and at a party I was served cake from
one tof the best patissiers in The Netherlands. And later chocolates from
one of the best chocolatiers in the country. Now I love that friend even
more.

Jke wrote:
> Hello evryone,
>
> I've switched ISPs and slightly changed my nick. Just so you know.

Who were you before?

"Goomba38" > schreef in bericht
...
> Jke wrote:
>> Hello evryone,
>>
>> I've switched ISPs and slightly changed my nick. Just so you know.
>
> Who were you before?

I'd rather not say

But my name soudned the same.

Jke wrote:
> "Goomba38" > schreef in bericht
> ...
> > Jke wrote:
> >> Hello evryone,
> >>
> >> I've switched ISPs and slightly changed my nick. Just so you know.
> >
> > Who were you before?
>
> I'd rather not say
>
> But my name soudned the same.

Whatever, Patches.

-L.

"Steve Wertz" > schreef in bericht
...
> On Sat, 22 Apr 2006 21:43:50 +0200, Jke wrote:
>
>> Hello evryone,
>>
>> I've switched ISPs and slightly changed my nick. Just so you know.
>>
>> Then there is an update on my experiment to make Moprccan fermente
>> dbutter.
>> Long story short: after slting and clarifying the btuter, I stored it in
>> a
>> jar for a couple of weeks.
>>
>> The result: I have a jar of salted, clafiired butter.It didn't ferment.
>>
>> My guess is I shoudl have used butter from unpasteurized milk. Which is
>> nearly impossible to find. Maybe the heat fromt eh clarification wa the
>> rpoblem, though. I suspect I won't be erepating this anytime soon, so I
>> might never know.
>
> 2:00pm adn you'er drunke alraedy? ;-)
>
> ObFood: Smoked brisket hash and 2 eggs over medium for breakfast.
>
> -sw

Oops, sorry. Also had to switch to OE after Thunderbird crashed during the
transition to the new ISP. It doesn't seem to want to be resurrected

Am still learning when it comes OE and spell checking...

On Sat, 22 Apr 2006 22:15:14 +0200, "Jke" >
wrote:

>> Whatever, Patches.
>>
>> -L.
>
>LOl.
>
>You did mean that as a joke, though?

Hiya, jake!

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Steve Wertz wrote:

> On Sat, 22 Apr 2006 21:43:50 +0200, Jke wrote:
>
>
>>Hello evryone,
>>
>>I've switched ISPs and slightly changed my nick. Just so you know.
>>
>>Then there is an update on my experiment to make Moprccan fermente dbutter.
>>Long story short: after slting and clarifying the btuter, I stored it in a
>>jar for a couple of weeks.
>>
>>The result: I have a jar of salted, clafiired butter.It didn't ferment.
>>
>>My guess is I shoudl have used butter from unpasteurized milk. Which is
>>nearly impossible to find. Maybe the heat fromt eh clarification wa the
>>rpoblem, though. I suspect I won't be erepating this anytime soon, so I
>>might never know.
>
>
> 2:00pm adn you'er drunke alraedy? ;-)
>
> ObFood: Smoked brisket hash and 2 eggs over medium for breakfast.
>
> -sw

Diletante... ;-)
I dragged out the deep fryer again and did 2 lbs. of shrimp dredged in
spiced arrowroot, 5 small yams cut as fries and 2 packages of HEB brand
pork potstickers. <G>

That will last both of us until brekky tomorrow.

In the meantime, I gathered up all the saved shrimp shells and am
pressure cooking them for making Oyster stew tomorrow. I intend to use
shrimp stock as the base. ;-d I need to run back to the store for some
leeks since dad requested those. I'm debating whether or not I want to
use any celery. Probably not.

Should be interesting.

Last time I made a fish stock, I used shrimp heads and 2 good sized
fresh catfish heads from Fiesta.

It was excellent but more meaty than fishy tasting. Catfish heads are a
bit too mild for that sort of thing I think.

>>You did mean that as a joke, though?
>
> Hiya, jake!
>
> Carol
> --
sht! don't tell!

> You're the semen dude.
>
That's was YOUR perverted thinking! Don't blame me for Moroccan words

"-L." > wrote in message
ups.com...
>
> Jke wrote:
>> "Goomba38" > schreef in bericht
>> ...
>> > Jke wrote:
>> >> Hello evryone,
>> >>
>> >> I've switched ISPs and slightly changed my nick. Just so you know.
>> >
>> > Who were you before?
>>
>> I'd rather not say
>>
>> But my name soudned the same.
>
> Whatever, Patches.

Nahhh it is Jake in Netherlands

On Sat, 22 Apr 2006 21:58:22 +0200, Jke wrote:
>
> "Goomba38" > schreef in bericht
> ...
> > Jke wrote:
> >> Hello evryone,
> >>
> >> I've switched ISPs and slightly changed my nick. Just so you know.
> >
> > Who were you before?
>
> I'd rather not say
>
> But my name soudned the same.
>
So why did you even bother bringing it up? Go back to Jake.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

> So why did you even bother bringing it up?

It is meant as consideration for others.

>Go back to Jake.

I like a change every now and then.

On Sat, 22 Apr 2006 21:43:50 +0200, Jke wrote:

> Hello evryone,
>
> I've switched ISPs and slightly changed my nick. Just so you know.


Is that you barry?

Ophelia wrote:

> Nahhh it is Jake in Netherlands
>
Who could forget Jake in the Netherlands and his quest for Crisco
Goomba

Jke wrote:


> Oops, sorry. Also had to switch to OE after Thunderbird crashed
> during the transition to the new ISP. It doesn't seem to want to be
> resurrected

Ugh. Did you try a reinstall? At any rate, there are number of
newsreader that would be better than Lookout Express.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article >,
"Jke" > wrote:

> "Goomba38" > schreef in bericht
> ...
> > Jke wrote:
> >> Hello evryone,
> >>
> >> I've switched ISPs and slightly changed my nick. Just so you know.
> >
> > Who were you before?
>
> I'd rather not say
>
> But my name soudned the same.

Oh, fercripesake, Jake. Don't be coy.
--
-Barb
<http://jamlady.eboard.com> Updated 4-20-2006 with our visit
to Kramarczuk's.
"If it's not worth doing to excess, it's not worth doing at all."

In article >,
Damsel in dis Dress > wrote:

> On Sat, 22 Apr 2006 22:41:08 +0200, "Jke" >
> wrote:
>
> >>Go back to Jake.
> >
> >I like a change every now and then.
>
> That's right, dammit!

> Crol

ROTFL!!!

Chow Mein

Recipe By: posted to r.f.cooking by Barb Schaller, 4-22-06
Serving Size: 1
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
1 # ground beef
1/4 # ground pork
1/4 # ground veal
1 onion sliced
3 cups water
2 cups sliced celery
6 Tbsp. cornstarch
1 # can bean sprouts drained
1/2 cup soy sauce
2 tsp. salt
1 Tbsp. sugar
1 tsp. MSG

Brown meats and onion, add water and celery, soy sauce, salt, sugar,
MSG; cook till onion is limp, cook 4 minutes. Make thin paste of
cornstarch and water, stir in and cook till sauce thickens and is clear.
Serves 8-10.

Substituted chow mein meat mixture for ground meats. I used fresh bean
sprouts (a couple handsful) and some pea pods in place of canned bean
sprouts. Tastes mighty fine! Also added some beef bouillon mix to
water for more flavor. Used molasses instead of sugar, like Mom used to.
4-22-06 -- I don't believe I EVER used a half cup of soy sauce. Whew!

Notes: Source: Julie, 10/25/91; from an old Betty Crocker cookbook?

--
-Barb
<http://jamlady.eboard.com> Updated 4-20-2006 with our visit
to Kramarczuk's.
"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin' wrote:

> Chow Mein
> [snip]
> Notes: Source: Julie, 10/25/91; from an old Betty Crocker cookbook?
>
You may have got this in 1991 but I'd bet it goes back to the 50's.
You seem to have left out those canned fried "chow mein noodle"
thingies. Without them it's [American] chop suey. Some things are
best left unresurrected. -aem

On Sat, 22 Apr 2006 18:21:35 -0500, Melba's Jammin'
> wrote:

>Chow Mein
>
>Recipe By: posted to r.f.cooking by Barb Schaller, 4-22-06
>Serving Size: 1
>Preparation Time: 0:00
>Categories: Entrees
>
>Amount Measure Ingredient Preparation Method
>1 # ground beef
>1/4 # ground pork
>1/4 # ground veal
>1 onion sliced
>3 cups water
>2 cups sliced celery
>6 Tbsp. cornstarch
>1 # can bean sprouts drained
>1/2 cup soy sauce
>2 tsp. salt
>1 Tbsp. sugar
>1 tsp. MSG
>
>Brown meats and onion, add water and celery, soy sauce, salt, sugar,
>MSG; cook till onion is limp, cook 4 minutes. Make thin paste of
>cornstarch and water, stir in and cook till sauce thickens and is clear.
>Serves 8-10.
>
>Substituted chow mein meat mixture for ground meats. I used fresh bean
>sprouts (a couple handsful) and some pea pods in place of canned bean
>sprouts. Tastes mighty fine! Also added some beef bouillon mix to
>water for more flavor. Used molasses instead of sugar, like Mom used to.
>4-22-06 -- I don't believe I EVER used a half cup of soy sauce. Whew!
>
>Notes: Source: Julie, 10/25/91; from an old Betty Crocker cookbook?

Bless your pea-pickin' heart! Next weekend. Next weekend, we're
having this stuff. I just love Green Glop!

<Damsel hugs Barb until her eyes pop out>

Crol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

On 22 Apr 2006 16:40:21 -0700, "aem" > wrote:

>Melba's Jammin' wrote:
>
>> Chow Mein
>> [snip]
>> Notes: Source: Julie, 10/25/91; from an old Betty Crocker cookbook?
>>
>You may have got this in 1991 but I'd bet it goes back to the 50's.
>You seem to have left out those canned fried "chow mein noodle"
>thingies. Without them it's [American] chop suey. Some things are
>best left unresurrected. -aem

Yeahhhh, but this isn't one of 'em!

Carol, beaming
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Goomba38 wrote:
> JERK wrote:
> > Hello evryone,
> >
> > I've switched ISPs and slightly changed my nick. Just so you know.
>
> Who were you before?

Obviously a brand new newbie who wants everyone to think not... an
obvious ploy used by those never to be trusted. What a JERKoff
douchebag lowlife way to come out of lurkdom.

Sheldon

In article .com>,
"aem" > wrote:

> Melba's Jammin' wrote:
>
> > Chow Mein
> > [snip]
> > Notes: Source: Julie, 10/25/91; from an old Betty Crocker cookbook?
> >
> You may have got this in 1991 but I'd bet it goes back to the 50's.
> You seem to have left out those canned fried "chow mein noodle"
> thingies. Without them it's [American] chop suey. Some things are
> best left unresurrected. -aem

The chow mein noodles are a given. EVERYbody knows THAT! Sheesh.
--
-Barb
<http://jamlady.eboard.com> Updated 4-20-2006 with our visit
to Kramarczuk's.
"If it's not worth doing to excess, it's not worth doing at all."

On Sat, 22 Apr 2006 19:42:06 -0500, Melba's Jammin'
> wrote:

>In article .com>,
> "aem" > wrote:
>
>> Melba's Jammin' wrote:
>>
>> > Chow Mein
>> > [snip]
>> > Notes: Source: Julie, 10/25/91; from an old Betty Crocker cookbook?
>> >
>> You may have got this in 1991 but I'd bet it goes back to the 50's.
>> You seem to have left out those canned fried "chow mein noodle"
>> thingies. Without them it's [American] chop suey. Some things are
>> best left unresurrected. -aem
>
>The chow mein noodles are a given. EVERYbody knows THAT! Sheesh.

And the rice. <G>

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Damsel in dis Dress wrote:
> On Sat, 22 Apr 2006 22:41:08 +0200, "Jke" >
> wrote:
>
> >>Go back to Jake.
> >
> >I like a change every now and then.
>
> That's right, dammit!
>
> Crol

Don't make me laugh! It hurts!
-L.

Sheldon wrote:

> Obviously a brand new newbie who wants everyone to think not... an
> obvious ploy used by those never to be trusted. What a JERKoff
> douchebag lowlife way to come out of lurkdom.

You could be more of a moron, I just can't see how.

It's Jake, moron. From the Netherlands, moron.

What brilliant analytical and deductive powers you have, moron.

Pastorio

"Goomba38" > wrote in message
...
> Ophelia wrote:
>
>> Nahhh it is Jake in Netherlands
> Who could forget Jake in the Netherlands and his quest for Crisco

<G>

OmManiPadmiOmelet wrote:

> In the meantime, I gathered up all the saved shrimp shells and am
> pressure cooking them for making Oyster stew tomorrow. I intend to
> use shrimp stock as the base. ;-d I need to run back to the store for
> some leeks since dad requested those. I'm debating whether or not I
> want to use any celery. Probably not.

Rather than pressure cooking them, butter-poach them to extract both
color and flavor. Melt a bit of butter (depending on how many shells
you have, maybe 1/4 inch in the bottom) in a skillet over medium-low heat.
Gently saute for a few minutes until the shells get red and beginning to
be brittle. Pour in a bit of wine or vodka to do both a deglaze and a
final alcohol extraction of flavor from the shells. Cook off the alcohol
or just let it sit for a few minutes to evaporate. Strain out the shells
and use the butter for sauteing or saucemaking.


Here's what I frequently had for lunch when I worked in New York, next
door to Grand Central Station. The Oyster Bar was down the stairs from
the main concourse and always felt like I was descending into a kind of
modern catacombs, but with food of many sorts and electric lights.

The service bar where I liked to sit in the restaurant had several small
steam-jacketed kettles that held maybe 3 quarts and were permanently
hot. The cooks would prepare the stews and pan roasts to order,
seemingly throwing things in at random until you actually watched them.
It was precise and the same every time. It took maybe a minute, start to
finish.

Grand Central Oyster Stew (adapted for home use - one serving)
8 oysters, freshly opened (save the liquor)
2 tablespoons butter
reserved oyster liquor
dash celery salt
1 tsp. Worcestershire sauce
1 cup half-and-half cream
1/2 tsp. paprika (for garnish)
Place all ingredients except 1 tablespoon of the butter, the 1/2 and 1/2
and paprika in a saucepan on medium-high heat. Stir gently but
constantly until oysters just begin to curl. A minute or two. Add
half-and-half and continue stirring briskly to just below a boil. Pour
into a soup plate and serve piping hot. Float remaining butter in the
center and sprinkle with paprika.
Adapted from the Grand Central Oyster Bar and Restaurant, New York, NY

Or, better still, is the O.B. pan roast...

This version of the recipe makes something over a quart. Might want to
cut everything in half except the number of oysters.

Grand Central Oyster Bar Oyster Pan Roast
2 cups clam broth or juice
1 tablespoon sweet butter
1 teaspoon celery salt
1 teaspoon Worcestershire sauce
6 extra select shucked oysters with juice
2 tablespoons sweet chili sauce
2 cups half-and-half
1 slice white toast
Pinch sweet Hungarian paprika
1 package oyster crackers
In a double boiler with water boiling on high, combine clam juice,
butter, celery salt and Worcestershire sauce. Once the butter melts, add
the oysters and cook for 30 seconds, stirring constantly. Add chili
sauce and stir well. Add half-and-half and cook for a few minutes until
the cream is hot, but not boiling. Add a slice of white toast to a warm
9-inch soup plate and underline with a 10 5/8-inch plate. Using a
slotted spoon, transfer oysters over toast in soup plate. Remove top pan
and pour hot liquid contents over the oysters, filling to about 1/4-inch
beneath the rim. Garnish with a dash of paprika. Serve with 1 package of
oyster crackers.
----------------

Happy oysters...

Pastorio

On 22 Apr 2006 22:48:37 -0700, "-L." > wrote:

>Damsel in dis Dress wrote:
>> On Sat, 22 Apr 2006 22:41:08 +0200, "Jke" >
>> wrote:
>>
>> >>Go back to Jake.
>> >
>> >I like a change every now and then.
>>
>> That's right, dammit!
>>
>> Crol
>
>Don't make me laugh! It hurts!

Sorry. Sounds like your condition isn't improving much, huh? Here's
hoping for a speedy recovery so you can once again appreciate bad
jokes without pain.

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

"Damsel in dis Dress" > wrote in message
...
> On 22 Apr 2006 22:48:37 -0700, "-L." > wrote:
>
>>Damsel in dis Dress wrote:
>>> On Sat, 22 Apr 2006 22:41:08 +0200, "Jke" >
>>> wrote:
>>>
>>> >>Go back to Jake.
>>> >
>>> >I like a change every now and then.
>>>
>>> That's right, dammit!
>>>
>>> Crol
>>
>>Don't make me laugh! It hurts!
>
> Sorry. Sounds like your condition isn't improving much, huh? Here's
> hoping for a speedy recovery so you can once again appreciate bad
> jokes without pain.

Oh? -L, what have I missed?? Are you ill??

O

Bob (this one) wrote:

> OmManiPadmiOmelet wrote:
>
>> In the meantime, I gathered up all the saved shrimp shells and am
>> pressure cooking them for making Oyster stew tomorrow. I intend to use
>> shrimp stock as the base. ;-d I need to run back to the store for
>> some leeks since dad requested those. I'm debating whether or not I
>> want to use any celery. Probably not.
>
>
> Rather than pressure cooking them, butter-poach them to extract both
> color and flavor. Melt a bit of butter (depending on how many shells
> you have, maybe 1/4 inch in the bottom) in a skillet over medium-low heat.
> Gently saute for a few minutes until the shells get red and beginning to
> be brittle. Pour in a bit of wine or vodka to do both a deglaze and a
> final alcohol extraction of flavor from the shells. Cook off the alcohol
> or just let it sit for a few minutes to evaporate. Strain out the shells
> and use the butter for sauteing or saucemaking.

There were WAY too many shells for even my #10 skillet. <G>
I did pressure cook them on low heat once it came up to pressure.

I will, however, continue to save shrimp shells. A vodka or grain
alcohol extraction sounds interesting, but I'm not sure it'd be wise to
use grain alcohol near the stove. ;-D

I'll try this at a later date. I've not strained off the shells yet,
they are still in the now cool pot in the back 'frige. I needed to get
some sleep.

Now it's time to play....... :-)

>
>
> Here's what I frequently had for lunch when I worked in New York, next
> door to Grand Central Station. The Oyster Bar was down the stairs from
> the main concourse and always felt like I was descending into a kind of
> modern catacombs, but with food of many sorts and electric lights.
>
> The service bar where I liked to sit in the restaurant had several small
> steam-jacketed kettles that held maybe 3 quarts and were permanently
> hot. The cooks would prepare the stews and pan roasts to order,
> seemingly throwing things in at random until you actually watched them.
> It was precise and the same every time. It took maybe a minute, start to
> finish.
>
> Grand Central Oyster Stew (adapted for home use - one serving)
> 8 oysters, freshly opened (save the liquor)
> 2 tablespoons butter
> reserved oyster liquor
> dash celery salt
> 1 tsp. Worcestershire sauce
> 1 cup half-and-half cream
> 1/2 tsp. paprika (for garnish)
> Place all ingredients except 1 tablespoon of the butter, the 1/2 and 1/2
> and paprika in a saucepan on medium-high heat. Stir gently but
> constantly until oysters just begin to curl. A minute or two. Add
> half-and-half and continue stirring briskly to just below a boil. Pour
> into a soup plate and serve piping hot. Float remaining butter in the
> center and sprinkle with paprika.
> Adapted from the Grand Central Oyster Bar and Restaurant, New York, NY

Oh yum!

I know that if nothing else, I'll be adding the oysters themselves last.
I'm using the "canned" ones from the refrigerated section at the store.
The juice in the container will certainly be added to the stew.

I have some fresh celery, I'll use it lightly then. I need leeks since
he's requested them. I'm making this for dad and flying by the seat of
my pants, knowing only what flavors do and do not work. I have to go to
the store after 1/2 and 1/2 anyway.

I'm thinking leeks would be better than onion and I also have shallots
on hand.

>
> Or, better still, is the O.B. pan roast...
>
> This version of the recipe makes something over a quart. Might want to
> cut everything in half except the number of oysters.
>
> Grand Central Oyster Bar Oyster Pan Roast
> 2 cups clam broth or juice

I have some seafood stock now made from the shrimp shells.

> 1 tablespoon sweet butter

Got it.

> 1 teaspoon celery salt

Don't buy that stuff. I'd use fresh minced celery.

> 1 teaspoon Worcestershire sauce

Got it.

> 6 extra select shucked oysters with juice

Have 1 lb.

> 2 tablespoons sweet chili sauce

Hmmmmm..... I have chili powder?

> 2 cups half-and-half

Got to get.

> 1 slice white toast

Dad won't eat white bread. Just whole grain.

> Pinch sweet Hungarian paprika

Substitute?

> 1 package oyster crackers

Have to get.

> In a double boiler with water boiling on high, combine clam juice,
> butter, celery salt and Worcestershire sauce. Once the butter melts, add
> the oysters and cook for 30 seconds, stirring constantly. Add chili
> sauce and stir well. Add half-and-half and cook for a few minutes until
> the cream is hot, but not boiling. Add a slice of white toast to a warm
> 9-inch soup plate and underline with a 10 5/8-inch plate. Using a
> slotted spoon, transfer oysters over toast in soup plate. Remove top pan
> and pour hot liquid contents over the oysters, filling to about 1/4-inch
> beneath the rim. Garnish with a dash of paprika. Serve with 1 package of
> oyster crackers.
> ----------------
>
> Happy oysters...
>
> Pastorio

Thanks Bob! :-)

Jke wrote:
> Hello evryone,
>
> I've switched ISPs and slightly changed my nick. Just so you know.

I got lucky - when I changed mine, I got the Head Trollop's stamp of
approval heh heh heh


--
Cheers
Chatty Cathy

Om wrote:

> I know that if nothing else, I'll be adding the oysters themselves last.
> I'm using the "canned" ones from the refrigerated section at the store.
> The juice in the container will certainly be added to the stew.
>
> I have some fresh celery, I'll use it lightly then. I need leeks since
> he's requested them. I'm making this for dad and flying by the seat of my
> pants, knowing only what flavors do and do not work. I have to go to the
> store after 1/2 and 1/2 anyway.
>
> I'm thinking leeks would be better than onion and I also have shallots on
> hand.

A slight licorice flavor goes well here too. It's one of the only reasons I
have Pernod in the house.

<snip>

>> Grand Central Oyster Bar Oyster Pan Roast
>> 2 tablespoons sweet chili sauce
>
> Hmmmmm..... I have chili powder?

OH GOD NO!

You want the stuff called "chili sauce" which is a kind of extra-thick
catsup. You could substitute catsup instead, but it'll be a bit thinner and
less flavored.


>> Pinch sweet Hungarian paprika
>
> Substitute?

"Regular" paprika? If you like spicy stuff, you could use a pinch of
cayenne.


Bob

Bob Terwilliger wrote:

> Om wrote:
>
>
>>I know that if nothing else, I'll be adding the oysters themselves last.
>>I'm using the "canned" ones from the refrigerated section at the store.
>>The juice in the container will certainly be added to the stew.
>>
>>I have some fresh celery, I'll use it lightly then. I need leeks since
>>he's requested them. I'm making this for dad and flying by the seat of my
>>pants, knowing only what flavors do and do not work. I have to go to the
>>store after 1/2 and 1/2 anyway.
>>
>>I'm thinking leeks would be better than onion and I also have shallots on
>>hand.
>
>
> A slight licorice flavor goes well here too. It's one of the only reasons I
> have Pernod in the house.
>
> <snip>

But that would be anise root or star anise?
I probably have some in the incense cabinet. ;-)

>
>>> Grand Central Oyster Bar Oyster Pan Roast
>>>2 tablespoons sweet chili sauce
>>
>>Hmmmmm..... I have chili powder?
>
>
> OH GOD NO!
>
> You want the stuff called "chili sauce" which is a kind of extra-thick
> catsup. You could substitute catsup instead, but it'll be a bit thinner and
> less flavored.

Hmmmmm... I think I'll just give that a total pass.
I really don't want tomato flavor this time.

>
>
>
>>>Pinch sweet Hungarian paprika
>>
>>Substitute?
>
>
> "Regular" paprika? If you like spicy stuff, you could use a pinch of
> cayenne.

Cayanne I have on hand. I don't generally use paprika.
I'd certainly have to go easy on it!

White pepper would be a more predictable bet as I'm used to using that.

>
>
> Bob

Thanks!

>
>

"Default User" > schreef in bericht
...
> Jke wrote:
>
>
>> Oops, sorry. Also had to switch to OE after Thunderbird crashed
>> during the transition to the new ISP. It doesn't seem to want to be
>> resurrected
>
> Ugh. Did you try a reinstall?

I tried uninstall, install. Didn't work. Then I downloaded a newer version
of Thunderbird. Didn't solve the problem. Tred various reboots and system
resotre plus two different virus etc scans. The problems persist

I really don't like OE. Will continue to play wih various methods, but have
a feeling I won't be able to fix this.

My new ISP is Compuserve. i found out too late tha Compuserve is Europspeak
for AOL./ Or at least some of the paperwork from Compuserve metions AOL.
They sent me incomplete installation info> When I put ther CD-ROM into my
comptuer, it installed a browser on my computer. you don't even need it (I
uninstalled it and my connection still works). It did, however, change allt
ypes of settings and things I can't trace - but that cause problems. Even
after uninstalling the archaic browser and after system restore.

Dont'buy from them, is what I say.

Even so, they are better than my previous ISp. I am not sure whether that is
good or bad news, in this case.

At any rate, there are number of
> newsreader that would be better than Lookout Express.
>
True, thank you for reminding me of that. My thinking hadn't prgresed to
that point yet - am still focused to solve some things using teh existing
software. If I can resurrect Thunderbird, maybe my e-mails and address
bookwill resurface, too. There is some stuff I'd rather not lose
permanently.

Do you have any favorites? Preferablys oemthing that is also good for
e-mail? I really don't like OE.
>
>
> Brian
>
>

>
> Is that you barry?

Why, of course, Harry!

> I got lucky - when I changed mine, I got the Head Trollop's stamp of
> approval heh heh heh
>

Now that is a seal of approval and sign of recognition that one should be
proud of

Damsel in dis Dress wrote:
> Sorry. Sounds like your condition isn't improving much, huh? Here's
> hoping for a speedy recovery so you can once again appreciate bad
> jokes without pain.
>
> Carol

Hey - I needed the laugh!

I'm doing better - on 40mg. Prednisone/day presently which is helping.
Thanks for asking! DS is *much* better, which I am really happy about.
He spend the afternoon chasing the dog outside.

-L.

On 23 Apr 2006 18:26:36 -0700, "-L." > wrote:

>Damsel in dis Dress wrote:
>> Sorry. Sounds like your condition isn't improving much, huh? Here's
>> hoping for a speedy recovery so you can once again appreciate bad
>> jokes without pain.
>>
>> Carol
>
>Hey - I needed the laugh!
>
>I'm doing better - on 40mg. Prednisone/day presently which is helping.
>Thanks for asking! DS is *much* better, which I am really happy about.
> He spend the afternoon chasing the dog outside.

Don't let them keep you on Prednisone any longer than is absolutely
necessary. That's how I got diabetes. Glad you and your son are
feeling better.

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Damsel in dis Dress wrote:
> Don't let them keep you on Prednisone any longer than is absolutely
> necessary. That's how I got diabetes.

Really? Wow...thanks for the info. I know it's nasty stuff...it just
stinks to not have an alternative.

Glad you and your son are
> feeling better.

Thanks.
-L.

On 23 Apr 2006 23:51:54 -0700, "-L." > wrote:

>Damsel in dis Dress wrote:
>> Don't let them keep you on Prednisone any longer than is absolutely
>> necessary. That's how I got diabetes.
>
>Really? Wow...thanks for the info. I know it's nasty stuff...it just
>stinks to not have an alternative.

Yeah, mine is called, "Medication-Induced Diabetes." I thought my
allergist was going to cry when I told him. He'd prescribed it for
severe, never-ending asthma. It halped, but dayam!

Finish getting better now, y'hear?

Crol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC