Supper tonight

Michel Boucher <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

hit juice

That should read "hot juice".

--

"When I give food to the poor, they call me a saint. When I ask why
the poor have no food, they call me a communist."

Dom Helder Camara

Michel had:

Quoted message said:

Poulet à la grecque, oven-baked cherry tomatoes in oil and balsamic
vinegar, steamed asparagus with egg-free mayo, and basmati rice.

Pork-noodle soup: This was improvised as a kind of mock pho. I had a big
honkin' pork chop, from which I cut the bone with a fair amount of meat
attached. I used that bone along with garlic, Accent, star anise, fish
sauce, and ginger to make about 3 cups of broth. After it had cooked about
45 minutes, I fished out the bone and scraped the meat off into the broth. I
thinly sliced the remainder of the meat (the raw stuff which I'd separated
from the bone at the beginning) and added it to the broth with a
thinly-sliced serrano chile and a quarter-cup or so of V-8 (because I had to
do SOMETHING with the V-8). That was set to simmering. In a separate pot,
I brought about a gallon of water to boil and briefly cooked a handful of
rice noodles. When the noodles were softened (it only takes a minute or so)
I took them off the heat and drained them. The pork was fully cooked by
then, so I added the noodles, a tablespoon of chopped cilantro, a lime
wedge, and a goodly dose of chile-garlic sauce. It was tasty.

Bob

On Sun, 29 Jan 2006 17:18:13 -0600, Michel Boucher
<[email hidden]> connected the dots and wrote:

~
~Poulet à la grecque, oven-baked cherry tomatoes in oil and balsamic
~vinegar, steamed asparagus with egg-free mayo, and basmati rice.
~
~The chicken is stuffed with two squeezed lemon halves and basted in a
~greek vinaigrette with the juice from the lemon halves. Baked a 2 kg
~chicken approx 1.5 hours at 350F, basting once.
~
~Cherry tomatoes are put in the oven with drizzled olive oil and
~balsamic vinegar at 350F for twenty minutes or until they soften. Be
~sure to pierce all tomatoes to avoid a splash of hit juice.
~
~The rest I am sure you can figure out for yourselves :-)
~
~Egg-free mayo: http://www.followyourheart.com/vegenaise.php
~
~The original vegenaise.

In honor of Chinese New Year, and the fact that we didn't get to eat
out last night because all the Asian places were closed early, tonight
we had:

Steamed peach bud buns
Chicken with carrots, baby corn, bamboo shoots, water chestnuts and
broccoli
Brown rice with Dashi flakes.

maxine in ri

Michel Boucher said:

Egg-free mayo: http://www.followyourheart.com/vegenaise.php

The original vegenaise.

The one and only. I would never have survived as a vegan without the
stuff.

serene

On 29 Jan 2006 19:45:06 -0600, "Bob Terwilliger"

virtualgoth@die_spammer.biz said:

Michel had:

Quoted message said:

Poulet à la grecque, oven-baked cherry tomatoes in oil and balsamic
vinegar, steamed asparagus with egg-free mayo, and basmati rice.

Pork-noodle soup: This was improvised as a kind of mock pho.

Yum. Both of you.

We had ma bo tofu (the usual ground pork was tvp, and the sauce was
commercial ma bo sauce) with onions and carrots, served with brown
rice. Everyone liked it, even the teenager. My wife said "Either
I've never been served a good recipe for tofu, or you somehow know how
to prepare tofu the correct way, without trying to make it into some
weird meat substitute or something." High praise from my
nearly-carnivorous sweetheart.

serene

serene a écrit :

Quoted message said:

Michel Boucher said:

Egg-free mayo: http://www.followyourheart.com/vegenaise.php

The original vegenaise.

The one and only. I would never have survived as a vegan without the
stuff.

Forking right! :-) As far as I'm concerned, it's better than any other
boiled sauce. I can't stand Mirakle Vip because of the sugar and
vinegar, not to mention another freaky little thing...can't identify
it, probably polysorbate 60. Hellman's has eggs and I like to eat
eggs, so vegenaise is the choice.

Otherwise the taste is much like Hellman's although not like real
homemade mayo.

On 30 Jan 2006 11:14:07 -0800, "alsandor" <[email hidden]>

Quoted message said:

serene a écrit :

Quoted message said:

Michel Boucher said:

Egg-free mayo: http://www.followyourheart.com/vegenaise.php

The original vegenaise.

The one and only. I would never have survived as a vegan without the
stuff.

Forking right! :-) As far as I'm concerned, it's better than any other
boiled sauce. I can't stand Mirakle Vip because of the sugar and
vinegar

I like Miracle Whip -- it's just not mayo.

Quoted message said:

, not to mention another freaky little thing...can't identify
it, probably polysorbate 60. Hellman's has eggs and I like to eat
eggs, so vegenaise is the choice.

Otherwise the taste is much like Hellman's although not like real
homemade mayo.

Yeah, it's a LOT like Best Foods/Hellman's. It's a little wetter,
though.

serene

serene a écrit :

Quoted message said:

Quoted message said:

Otherwise the taste is much like Hellman's although not like real
homemade mayo.

Yeah, it's a LOT like Best Foods/Hellman's. It's a little wetter,
though.

True, but that is a plus in some cases. For example, I peel and chunk
fresh cucumbers in the summertime and add a pinch of salt and a dash of
pepper. Then I mix in a largish spoonful of Vegenaise. It does turn
to cream after a while but my wife swears it's great on rice. Great
on steamed asparagus too.

She also liked the juice from the baked tomatoes on the vegenaise
yesterday.

I find it also makes excellent egg salad sandwiches.

My stepson, being a hafdan, puts mayo on everything so any jars we have
when he comes to stay for a week or so are most likely empty
afterwards. And he is 190cm tall (6' 5"😉 and very thin.

Serene said:

We had ma bo tofu (the usual ground pork was tvp, and the sauce was
commercial ma bo sauce) with onions and carrots, served with brown
rice. Everyone liked it, even the teenager. My wife said "Either
I've never been served a good recipe for tofu, or you somehow know how
to prepare tofu the correct way, without trying to make it into some
weird meat substitute or something." High praise from my
nearly-carnivorous sweetheart.

Where did you find the sauce? I've never seen it in stores! Did it have real
Szechuan peppercorns that numbed your mouth?

I *love* that stuff. I'm even willing to travel to Berkeley for it. :-)

Bob

On 30 Jan 2006 11:57:59 -0800, "alsandor" <[email hidden]>

Quoted message said:

serene a écrit :

Quoted message said:

Quoted message said:

Otherwise the taste is much like Hellman's although not like real
homemade mayo.

Yeah, it's a LOT like Best Foods/Hellman's. It's a little wetter,
though.

True, but that is a plus in some cases. For example, I peel and chunk
fresh cucumbers in the summertime and add a pinch of salt and a dash of
pepper. Then I mix in a largish spoonful of Vegenaise. It does turn
to cream after a while but my wife swears it's great on rice. Great
on steamed asparagus too.

Ooh, sounds yummy. I also like rice salad made with onions, peas, and
Vegenaise.

Quoted message said:

She also liked the juice from the baked tomatoes on the vegenaise
yesterday.

I find it also makes excellent egg salad sandwiches.

That's hilarious.

Quoted message said:

My stepson, being a hafdan, puts mayo on everything so any jars we have
when he comes to stay for a week or so are most likely empty
afterwards. And he is 190cm tall (6' 5"😉 and very thin.

What's a hafdan?

serene

serene <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

I find it also makes excellent egg salad sandwiches.

That's hilarious.

How is that hilarious?

Quoted message said:

Quoted message said:

My stepson, being a hafdan, puts mayo on everything so any jars we
have when he comes to stay for a week or so are most likely empty
afterwards. And he is 190cm tall (6' 5"😉 and very thin.

What's a hafdan?

A semi-Dane. One Danish parent (his father), one non-Danish parent
(his mother). It is both a name and an adjective.

--

"When I give food to the poor, they call me a saint. When I ask why
the poor have no food, they call me a communist."

Dom Helder Camara

Michel Boucher said:

serene <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

I find it also makes excellent egg salad sandwiches.

That's hilarious.

How is that hilarious?

Many people who use an eggless mayo substitute do it to avoid eggs.
Using it to make egg salad might seem just a tiny bit inconsistent,
dontcha think? -aem

On 30 Jan 2006 16:06:01 -0600, "Bob Terwilliger"

virtualgoth@die_spammer.biz said:

Serene said:

We had ma bo tofu (the usual ground pork was tvp, and the sauce was
commercial ma bo sauce) with onions and carrots, served with brown
rice. Everyone liked it, even the teenager. My wife said "Either
I've never been served a good recipe for tofu, or you somehow know how
to prepare tofu the correct way, without trying to make it into some
weird meat substitute or something." High praise from my
nearly-carnivorous sweetheart.

Where did you find the sauce? I've never seen it in stores!

I've found it in even the most pedestrian grocery stores in San Diego,
but this time, I got it at Koreana Plaza on Telegraph (and 25th or
so?) in Oakland.

Quoted message said:

Did it have real
Szechuan peppercorns that numbed your mouth?

Rats. I threw away the pouch, so I'm not sure of the ingredients. I'll
try to remember to type it in next time.

Quoted message said:

I *love* that stuff. I'm even willing to travel to Berkeley for it. :-)

You're welcome to come have it at our house any time. :-)

serene

Michel Boucher said:

serene <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

I find it also makes excellent egg salad sandwiches.

That's hilarious.

How is that hilarious?

Egg salad with eggless mayo? You don't think that's funny?

Quoted message said:

Quoted message said:

Quoted message said:

My stepson, being a hafdan, puts mayo on everything so any jars we
have when he comes to stay for a week or so are most likely empty
afterwards. And he is 190cm tall (6' 5"😉 and very thin.

What's a hafdan?

A semi-Dane. One Danish parent (his father), one non-Danish parent
(his mother). It is both a name and an adjective.

Ah, got it.

serene

serene <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Quoted message said:

>I find it also makes excellent egg salad sandwiches.

That's hilarious.

How is that hilarious?

Egg salad with eggless mayo? You don't think that's funny?

Not really. Why would you not make egg salad with eggless mayo? Some
people in the family have different dietary predilections than my diet
allows me and my egg salad sandwiches are good. I only use mayo, salt
and pepper and my eggs are not overcooked. I also use bread like
single grain sourdough rye or barley.

--

"When I give food to the poor, they call me a saint. When I ask why
the poor have no food, they call me a communist."

Dom Helder Camara

On Tue 31 Jan 2006 06:14:31p, Thus Spake Zarathustra, or was it Michel
Boucher?

Quoted message said:

serene <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

>>I find it also makes excellent egg salad sandwiches.
>
> That's hilarious.

How is that hilarious?

Egg salad with eggless mayo? You don't think that's funny?

Not really. Why would you not make egg salad with eggless mayo? Some

I find it quite odd, if the point is to eliminate eggs. Why would one
bother mixing eggs with eggless mayo?

people in the family have different dietary predilections than my diet

Quoted message said:

allows me and my egg salad sandwiches are good. I only use mayo, salt
and pepper and my eggs are not overcooked. I also use bread like
single grain sourdough rye or barley.

--
Wayne Boatwright o¿o
____________________

BIOYA

Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Not really. Why would you not make egg salad with eggless mayo?
Some

I find it quite odd, if the point is to eliminate eggs. Why would
one bother mixing eggs with eggless mayo?

Actually, the point for me is not to eliminate eggs but to reduce them.
I still eat eggs, roughly four a week.

Also, it's the mayo we use, so when making egg salad sandwiches, is it
not appropriate to use mayo?

I don't make them often, about once a year, when we want to avoid the
cost of airline food when travelling. I prefer them to peanut butter
which I can no longer digest, or meat which I find objectionable.

--

"When I give food to the poor, they call me a saint. When I ask why
the poor have no food, they call me a communist."

Dom Helder Camara

"Michel Boucher" <[email hidden]> wrote

Quoted message said:

I don't make them often, about once a year, when we want to avoid the
cost of airline food when travelling. I prefer them to peanut butter
which I can no longer digest, or meat which I find objectionable.

Oh no, you eat egg salad sandwiches on a plane??? Yikes. Say
it ain't so.

nancy

On Wed 01 Feb 2006 09:17:42a, Thus Spake Zarathustra, or was it Michel
Boucher?

Quoted message said:

Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Not really. Why would you not make egg salad with eggless mayo?
Some

I find it quite odd, if the point is to eliminate eggs. Why would one
bother mixing eggs with eggless mayo?

Actually, the point for me is not to eliminate eggs but to reduce them.
I still eat eggs, roughly four a week.

Makes sense. I make it infrequently enough that I just don't worry about
it.

Quoted message said:

Also, it's the mayo we use, so when making egg salad sandwiches, is it
not appropriate to use mayo?

I see. I thought it was an intentional change.

Quoted message said:

I don't make them often, about once a year, when we want to avoid the
cost of airline food when travelling. I prefer them to peanut butter
which I can no longer digest, or meat which I find objectionable.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!