Mmmm

"OmManiPadmeOmelet" <[email hidden]> wrote

Quoted message said:

Do try hot and sour next time you hit a buffet.

I sure will, now that I know what it is! For some
reason the name brought to mind hot lemonade or
something similar!

Quoted message said:

But be careful, it's addicting!
Our local place has some of the best I've ever had and I can take it
home for $3.00 per quart. ;-d

With a bag of crispies.......

Oh, yeah .... now I just need to find out who has the best
hot and sour soup around here!

I'm in Raleigh, North Carolina. Anybody know?

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LucasP <[email hidden]> news:[email hidden]:

Quoted message said:

"Michael \"Dog3\" Lonergan" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Margaret Suran <[email hidden]>
news:[email hidden]:

Quoted message said:

Tabatchnick soups are good to have on hand, everything else they make
I can do without.

I saw your post about your nice lunch with Steven. I was going to

eat

Quoted message said:

Quoted message said:

a small piece of left over roast veal, but Tandoora came into the
kitchen when I stated to heat it and meowed until I cut it into a
small mince and gave it to her. She literally vacuumed it up and
didn't even say "thank you, Mommy". Instead she hissed at me and
screamed for more. :o(

ROFL... Sounds like Hoot. Ramsey is much more polite.

I would have kicked it in the guts and told it to Hiss off :-)

Having said that, my pooch has had her morning (warm) porridge so I
might just give her a frozen chicken frame, seeing as she's lying there
in the sun!!

Anyone kicking my kitty in the guts will die for it. My kitties and dog are
my kids.

Michael <- way serious

--
"The first zucchini I ever saw I killed it with a hoe."
John Gould, Monstrous Depravity, 1963

"Michael \"Dog3\" Lonergan" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Quoted message said:

> small mince and gave it to her. She literally vacuumed it up and
> didn't even say "thank you, Mommy". Instead she hissed at me and
> screamed for more. :o(

ROFL... Sounds like Hoot. Ramsey is much more polite.

I would have kicked it in the guts and told it to Hiss off :-)

Quoted message said:

Anyone kicking my kitty in the guts will die for it. My kitties and
dog are my kids.

Are you from Texass, too??

I take it you don't really *read* the post, or look at the smilies??

Quoted message said:

Michael <- way serious

Highly strung, more like it!!

Looks like you're another one in need of a humour implant.

http://www.undergroundhumor.com/books/sneakapeek/101udc_sample3.htm#samp
le3

or

http://tinyurl.com/et65g

--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

cybercat said:

I am not really a "name brand" person, but what is it with Grey
Poupon? I have tried every kind of coarse mustard and none
is even nearly as good. I kind of resent paying $3 for that little
jar of mustard. I like quality, but I want a value, too.

There is an off-brand I buy locally at Winco for DH - I don't know the
name but will look it up. It doesn't have horseradish in it (which we
both hate) but is very, very good. I have never had GP so I don't know
how it compares, but I would bet this one is more grainy. If I
remember, I will look and let you know. ( Oh, and it's cheap!)

-L.

"-L." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

cybercat said:

I am not really a "name brand" person, but what is it with Grey
Poupon? I have tried every kind of coarse mustard and none
is even nearly as good. I kind of resent paying $3 for that little
jar of mustard. I like quality, but I want a value, too.

There is an off-brand I buy locally at Winco for DH - I don't know the
name but will look it up. It doesn't have horseradish in it (which we
both hate) but is very, very good. I have never had GP so I don't know
how it compares, but I would bet this one is more grainy. If I
remember, I will look and let you know. ( Oh, and it's cheap!)

-L.

Let me know, I would love to find a cheaper substitute that
tastes as good. The thing about GP is that it has a tang
that others don't seem to, so that when I try others they
seem "flat." But one of the things I like about GP is the
graininess. It is wonderful. I don't buy lunchmeats, but
I do roast beef and slice it thinly, and GP is great on that
cold!

*** Posted via a free Usenet account from http://www.teranews.com ***

LucasP said:

"Michael \"Dog3\" Lonergan" <[email hidden]> wrote

Quoted message said:

Quoted message said:

I was going to eat a small piece of left over roast veal, but Tandoora came into the
kitchen when I stated to heat it and meowed until I cut it into a
small mince and gave it to her. She literally vacuumed it up and
didn't even say "thank you, Mommy". Instead she hissed at me and
screamed for more. :o(

ROFL... Sounds like Hoot. Ramsey is much more polite.

I would have kicked it in the guts and told it to Hiss off :-)

Having said that, my pooch has had her morning (warm) porridge so I
might just give her a frozen chicken frame, seeing as she's lying there
in the sun!!

I did as you advised me to do and just came back from the nearest
Hospital Emergency Room, with a bandaged kicking leg. :o(

Are you certain you give good advice? Tandoora is furious and keeps
taking swipes at me. :o(

Dinner tonight (or tomorrow) From The NY Times, May 17th, 2006

Stir-Fried Asparagus With Pork

1 pound pencil-thin asparagus
2 tablespoons peanut or vegetable oil
3 or 4 dried red chilies, optional
¼ pound ground pork
1 tablespoon minced garlic
½ cup scallions
½ cup chicken stock or water
1 tablespoon soy sauce
2 teaspoons dark sesame oil, optional
Cooked white rice for serving (optional).

1. Break bottom inch or so off of each asparagus spear; cut stalks
into inch-long pieces.

2. Heat a large skillet over high heat for about 2 minutes.
Immediately add half the peanut oil, chilies if you're using them and
pork, crumbling it with your fingers. Cook, stirring only
occasionally, until pork browns, about 2 minutes. Remove pork to a
bowl, discard chilies and lower heat slightly.

3. Add remaining oil and asparagus to skillet. Cook, stirring
occasionally, until asparagus turns bright green and begins to become
tender, 3 or 4 minutes. Add garlic and scallions and cook, stirring
once or twice, for 30 seconds.

4. Add stock or water and soy sauce; stir and cook for 15 seconds.
Stir in pork, add sesame oil if you like and stir once more. Serve
with white rice, if desired.

Yield: 4 servings.

LucasP <[email hidden]> news:[email hidden]:

Quoted message said:

"Michael \"Dog3\" Lonergan" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

>> small mince and gave it to her. She literally vacuumed it up and
>> didn't even say "thank you, Mommy". Instead she hissed at me and
>> screamed for more. :o(
>
>
> ROFL... Sounds like Hoot. Ramsey is much more polite.
>

I would have kicked it in the guts and told it to Hiss off :-)

Quoted message said:

Anyone kicking my kitty in the guts will die for it. My kitties and
dog are my kids.

Are you from Texass, too??

I take it you don't really *read* the post, or look at the smilies??

Quoted message said:

Michael <- way serious

Highly strung, more like it!!

Looks like you're another one in need of a humour implant.

http://www.undergroundhumor.com/books/sneakapeek/101udc_sample3.htm#samp
le3

or

http://tinyurl.com/et65g

Lucas, anyone that knows me would know I'm kidding. My post was a joke
post.

Michael

--
"The first zucchini I ever saw I killed it with a hoe."
John Gould, Monstrous Depravity, 1963

cybercat said:

Quoted message said:

Let me know, I would love to find a cheaper substitute that
tastes as good. The thing about GP is that it has a tang
that others don't seem to, so that when I try others they
seem "flat."

IIRC GP contains white wine - that may be what you are experiencing.

Quoted message said:

But one of the things I like about GP is the
graininess. It is wonderful. I don't buy lunchmeats, but
I do roast beef and slice it thinly, and GP is great on that
cold!

We don't buy lunchmeat either - yuck! Way too salty. I roast ham and
turkey 1-2 times a month for sandwiches (mainly DH's lunch) and it's
amazing how good the sandwiches really are. 🙂

-L.

"-L." <[email hidden]> wrote

Quoted message said:

IIRC GP contains white wine - that may be what you are experiencing.

lol Well, there you go! No WONDER I like it so much. I have not
had white wine since I gave up smoking, or at least I didn't think I
had.

Quoted message said:

Quoted message said:

But one of the things I like about GP is the
graininess. It is wonderful. I don't buy lunchmeats, but
I do roast beef and slice it thinly, and GP is great on that
cold!

We don't buy lunchmeat either - yuck! Way too salty.

And fatty, and full of weird stuff. Not that I don't enjoy a
hoagie every now and then, but for the most part, I think
eating lunchmeat regularly is just asking for trouble. (Same
with my beloved hot Italian Sausage, with the exception that
at least it has no preservatives or other weird chemicals. It
still has wayy too much fat and salt.)

Quoted message said:

I roast ham and
turkey 1-2 times a month for sandwiches (mainly DH's lunch) and it's
amazing how good the sandwiches really are. 🙂

I do the same thing. 🙂 I used to get the spiral-sliced hams, but find
that they get too dry, I am back to the picnic, bone-in types which
come out really succulent if roasted right, as you know. But, again,
due to the fat and salt and such, I might only do this every three months,
otherwise it is chicken and turkey and lean cuts of beef sliced thinly.
I like the meat much better without all that added stuff in lunchmeats.
Plus, fresh has to be the way to go--and then there is the fact that
it is so much cheaper. Decent deli ham is $8 a pound here, and my
picnic hams are at most maybe $2 a pound.

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Margaret Suran <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Quoted message said:

>until I cut it into a small mince and gave it to her. She literally
>vacuumed it up and didn't even say "thank you, Mommy". Instead she
>hissed at me and screamed for more. :o(

Quoted message said:

Quoted message said:

I would have kicked it in the guts and told it to Hiss off :-)

Quoted message said:

I did as you advised me to do and just came back from the nearest
Hospital Emergency Room, with a bandaged kicking leg. :o(

LOL!!

Looks like you were too slow!!
Practise makes perfect :-)

Quoted message said:

Are you certain you give good advice? Tandoora is furious and keeps
taking swipes at me. :o(

No manners!!
Tell he/she/it to Hiss off :-)

My pooch is 32kgs of muscle, and I have to remind her every now and then
that *I* am the Alpha leader of the 'pack'.

I cooked her porridge with raisins in it this morning, I was quite
suprised she ate the raisins!!
I think she was expecting the bacon and scrambled eggs that I cooked up
for my SO, before she went off to work.

--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

"Michael \"Dog3\" Lonergan" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Quoted message said:

Anyone kicking my kitty in the guts will die for it. My kitties and
dog are my kids.

Quoted message said:

Quoted message said:

Quoted message said:

Michael <- way serious

Quoted message said:

Lucas, anyone that knows me would know I'm kidding. My post was a

joke

Quoted message said:

post.

Had another look...... can't see any smilies.

What you have to remember, Lonergan, is that not *everyone* in the world
knows you. I know it'll be a huge shock to your ego, but it's true.

You have to cater to the majority, not the minority.

Q. How do you turn a cat into a dog?

A. Soak it in petrol and throw a match on....... WOOF!!!!

:-) :-)

And to show you I'm not entirely one sided.......

Q. How do you turn a dog into a cat?

A. Chuck it in the freezer for a day or so, take it out and run it thru
a bandsaw.......... MEEEEEEEEEEEOOOOWWWWWWW!!!

:-)

--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

cybercat said:

Oh, yeah .... now I just need to find out who has the best
hot and sour soup around here!

I'm in Raleigh, North Carolina. Anybody know?

I have no way of knowing who has the best, but this menu description
sounds right. -aem

Menu: http://www.timelinevideofilm.com/Imperial/
Location: http://www.imperialgardenrestaurant.com/

cybercat said:

"-L." <[email hidden]> wrote

Quoted message said:

IIRC GP contains white wine - that may be what you are experiencing.

lol Well, there you go! No WONDER I like it so much. I have not
had white wine since I gave up smoking, or at least I didn't think I
had.

You probably will never like any other mustard, ever again. That wine
is what's gotcha!

<snip>

Quoted message said:

And fatty, and full of weird stuff. Not that I don't enjoy a
hoagie every now and then, but for the most part, I think
eating lunchmeat regularly is just asking for trouble. (Same
with my beloved hot Italian Sausage, with the exception that
at least it has no preservatives or other weird chemicals. It
still has wayy too much fat and salt.)

Well, everybody has their vices, eh? Unfortunately mine is ice cream.
I can't buy it or it's gone in a relatively short period of time...

<snip>

Quoted message said:

I do the same thing. 🙂 I used to get the spiral-sliced hams, but find
that they get too dry, I am back to the picnic, bone-in types which
come out really succulent if roasted right, as you know. But, again,
due to the fat and salt and such, I might only do this every three months,
otherwise it is chicken and turkey and lean cuts of beef sliced thinly.
I like the meat much better without all that added stuff in lunchmeats.

Yeah, me too. DH won't touch lunchmeat - not even in a "grocery
emergency".

Quoted message said:

Plus, fresh has to be the way to go--and then there is the fact that
it is so much cheaper. Decent deli ham is $8 a pound here, and my
picnic hams are at most maybe $2 a pound.

I can't believe how expensive deli lunchmeat is - it's ludicous! Gotta
pay for all those preservatuives, I guess...

Have you ever had a fresh ham (not smoked?) They are the best! I do
like a smoked ham as well, but fresh is so much better, IMO. I don't
eat ham anymore unless we can get a fresh one from the farm.

-L.

Grey Poupon what is this ?

and what is andouille?

Tessa

On 18 May 2006 03:10:04 -0700, "butterflyangel" <[email hidden]>

Quoted message said:

Grey Poupon what is this ?

Yucky mustard. :-) I think it has wine in it.

Quoted message said:

and what is andouille?

A kind of sausage common in the cooking of New Orleans.

serene
--
Kissing Hank's Ass is 10 years old! http://jhuger.com/kisshank
My personal blog: http://serenejournal.livejournal.com
My new cooking blog: http://serenecooking.livejournal.com

-L. said:

cybercat said:

I am not really a "name brand" person, but what is it with Grey
Poupon? I have tried every kind of coarse mustard and none
is even nearly as good. I kind of resent paying $3 for that little
jar of mustard. I like quality, but I want a value, too.

There is an off-brand I buy locally at Winco for DH - I don't know the
name but will look it up. It doesn't have horseradish in it (which we
both hate) but is very, very good. I have never had GP so I don't know
how it compares, but I would bet this one is more grainy. If I
remember, I will look and let you know. ( Oh, and it's cheap!)

Don't try Grey Poupon, as it could spoil the other for you.
I tell fellow guitarists the same thing about flatwound strings.

Quoted message said:

-L.

--Bryan

Food Snob wrote on Thursday, May 18:

Quoted message said:

Don't try Grey Poupon, as it could spoil the other for you.
I tell fellow guitarists the same thing about flatwound strings.

Do I recall correctly that Grey Poupon, when it first became popular in
the States,
was more pungent ("la moutarde qui va au nez" - or something like that)
than the
current RJR Nabisco version. I'm not saying that's bad, since I keep a
jar of GP
on hand, plus 3 or 4 others. Sometimes I like the jolt of something
hot, and at other
times I prefer something milder. I want to experiment with some
homemade.

"-L." <[email hidden]> wrote

Quoted message said:

Have you ever had a fresh ham (not smoked?) They are the best! I do
like a smoked ham as well, but fresh is so much better, IMO. I don't
eat ham anymore unless we can get a fresh one from the farm.

No, I never heard of such a thing. Wouldn't that just be a pork roast?

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cybercat said:

"-L." <[email hidden]> wrote

Quoted message said:

Have you ever had a fresh ham (not smoked?) They are the best! I do
like a smoked ham as well, but fresh is so much better, IMO. I don't
eat ham anymore unless we can get a fresh one from the farm.

No, I never heard of such a thing. Wouldn't that just be a pork roast?

No, different cut, different taste (unless it is specifically a ham
roast which is a boneless ham). Ham is the actual pork butt or leg
portion. Most roasts are from loin. This sort of explains it:

http://www.otherwhitemeat.com/aspx/all_about_pork/fresh_pork_leg.aspx

You should be able to cursor over the portions on the pig to see the
cuts.

-L.

"-L." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

cybercat said:

"-L." <[email hidden]> wrote

Quoted message said:

Have you ever had a fresh ham (not smoked?) They are the best! I do
like a smoked ham as well, but fresh is so much better, IMO. I don't
eat ham anymore unless we can get a fresh one from the farm.

No, I never heard of such a thing. Wouldn't that just be a pork roast?

No, different cut, different taste (unless it is specifically a ham
roast which is a boneless ham). Ham is the actual pork butt or leg
portion. Most roasts are from loin. This sort of explains it:

http://www.otherwhitemeat.com/aspx/all_about_pork/fresh_pork_leg.aspx

You should be able to cursor over the portions on the pig to see the
cuts.

-L.

Aha! And here I thought I knew all there was to know about pigs. :P
(Being that I live in North Carolina and all ....)

What is the taste like, if you can describe it? In the pork loin, I much
prefer the stronger, dark meat to the drier, denser white meat. (No
doubt because it has more fat ...)

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