Black Caviar

In article <[email hidden]>,

~patches~ said:

Dog3 said:

OmManiPadmeOmelet <[email hidden]> wrote in news:Omelet-
[email hidden]:

Quoted message said:

In article <[email hidden]>,
[email hidden] wrote:

>Sheldon
>just found this site and I have vision problems ---but I know a good
>cook when I
>see one
>
>I have looked at old postings ie "canned mushroom soup and the canned
> clam recipe" somone requested
>
>I loved your reponse Sheldon and I think that when someone asks for
>the definitive recipe for ' Italian spaghetti sauce" or any sauce
>made with cream soup you have every right to be scathing.
>
>I have read a great deal of the past postings and I think everyone
>else should lay off picking on Sheldon and listen to him
>
>He is the real deal ---ask for his advise--this is my first
>posting---but I had to write because everyone picks on Sheldon and
>although not a diplomat--he is right more often than not.
>
>Please forgive my typos--I am losing my sight and won't be able to
>write often
>but if I could you all would have another "Sheldon" to pick on
>because if you want info on canned soup recipes and cannot make your
> own white sauce with mushrooms--then you need to join a "cooking
>with canned soup" site or get Kraft foods to send you their recipe of
>the week
>

There is nothing wrong with posting kitchen shortcuts, and there is
nothing wrong with using canned soups if you are short on time and/or
funds.

Are you a cooking snob? Even Sheldon is not THIS snobby!

Welcome to my killfile!

<plonk>

Besides, I get Kraft Foods weekly recipe via email AND their snail mail
recipe book a few times a year. Sometime ya' just have to compromise. I
don't necessarily like to but what the heck.

Michael

I think in some respects I am a cooking snob since I *prefer* homemade
to store bought, home preserved to commercial, fresh to preserved, etc.
However even though I do all this I still keep store bought items on
hand too such as canned soups, frozen veggies like peas since I don't
grow them, frozen Oriental veggies mix, and other things like that
because they are time savers. For the shudder - I buy and use Cheese
Whiz and alpha-ghetti on occasion and I have bought rice-a-roni and at
least one of those packaged quick pasta side packets. Although I make a
lot of homemade salad dressings I keep a supply of Kraft salad dressings
on hand too. The same thing with bbq sauces. So I'm not sure if I'm a
true cooking snob or just a snob that loves to cook 🙂

See? :-)
We all take shortcuts.
I do occasionally make salad dressings from scratch, but the ones at the
store are very good and very inexpensive and make _great_ quick
marinades.

I just objected to the way she came across. Really snotty like the rest
of us were not worthy of her royal presence if we _dared_ ta take a
short cut once in awhile!

The subject of canned soups only comes up once in awhile. I don't know
why she feels that that is what the group is all about. She obviously
has no clu'.

Man, what an ugly way to introduce yourself!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

S'mee said:

One time on Usenet, ~patches~ <[email hidden]> said:

<snip>

Quoted message said:

I think in some respects I am a cooking snob since I *prefer* homemade
to store bought, home preserved to commercial, fresh to preserved, etc.
However even though I do all this I still keep store bought items on
hand too such as canned soups, frozen veggies like peas since I don't
grow them, frozen Oriental veggies mix, and other things like that
because they are time savers. For the shudder - I buy and use Cheese
Whiz and alpha-ghetti on occasion and I have bought rice-a-roni and at
least one of those packaged quick pasta side packets. Although I make a
lot of homemade salad dressings I keep a supply of Kraft salad dressings
on hand too. The same thing with bbq sauces. So I'm not sure if I'm a
true cooking snob or just a snob that loves to cook 🙂

A cooking snob is someone who looks down on others for the way they
cook, IMHO...

Oh! I don't do that as I love watching how others cook and seeing what
ingredients they use. It's a good way to learn how to make certain
dishes. IMO that's half the fun. That's likely the reason I enjoy the
cooking shows too. If someone can take canned soup and tin foil yet
turn out a nice meal with it I'm impressed. Besides not everyone can
cook all things well and they shouldn't be put down because of it. I
cook meals mainly from scratch, home preserve, and occasionally make a
pie or cookies BUT I am lousy at making desserts! I envy those who can
make great desserts.

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

Quoted message said:

I am looking for good suggestions on brands of black caviar. Some thing
moderately priced. I may have champagne & caviar tastes, but I have a less
than
beer budget. 🙂

I have a dish to make that requires it and normally I am not the one who
purchases caviar on a regular basis.

So whats the suggestions on brands etc...

Thanks!

Might I suggest with your budget you stay away for the "black" - in that price
range I think you would be better off with decent salmon roe (red) as opposed to
the dyer black [censored].

Dimitri

~patches~ said:

S'mee said:

One time on Usenet, ~patches~ <[email hidden]> said:

<snip>

Quoted message said:

I think in some respects I am a cooking snob since I *prefer*
homemade to store bought, home preserved to commercial, fresh to
preserved, etc. However even though I do all this I still keep store
bought items on hand too such as canned soups, frozen veggies like
peas since I don't grow them, frozen Oriental veggies mix, and other
things like that because they are time savers. For the shudder - I
buy and use Cheese Whiz and alpha-ghetti on occasion and I have
bought rice-a-roni and at least one of those packaged quick pasta
side packets. Although I make a lot of homemade salad dressings I
keep a supply of Kraft salad dressings on hand too. The same thing
with bbq sauces. So I'm not sure if I'm a true cooking snob or just
a snob that loves to cook 🙂

A cooking snob is someone who looks down on others for the way they
cook, IMHO...

Oh! I don't do that as I love watching how others cook and seeing what
ingredients they use. It's a good way to learn how to make certain
dishes. IMO that's half the fun. That's likely the reason I enjoy the
cooking shows too. If someone can take canned soup and tin foil yet
turn out a nice meal with it I'm impressed.

Sometimes it's fun to try to make something good using dubious or
heretical ingredients. Fat free cottage cheese, SPAM, canned mackerel,
Cheeze Whiz, Cool Whip, etc.

BTW, canned vienna sausages make a lovely pate' if you mash them. (just
kidding)

Best regards,
Bob

In article <[email hidden]>,

zxcvbob said:

~patches~ said:

S'mee said:

One time on Usenet, ~patches~ <[email hidden]> said:

<snip>

> I think in some respects I am a cooking snob since I *prefer*
> homemade to store bought, home preserved to commercial, fresh to
> preserved, etc. However even though I do all this I still keep store
> bought items on hand too such as canned soups, frozen veggies like
> peas since I don't grow them, frozen Oriental veggies mix, and other
> things like that because they are time savers. For the shudder - I
> buy and use Cheese Whiz and alpha-ghetti on occasion and I have
> bought rice-a-roni and at least one of those packaged quick pasta
> side packets. Although I make a lot of homemade salad dressings I
> keep a supply of Kraft salad dressings on hand too. The same thing
> with bbq sauces. So I'm not sure if I'm a true cooking snob or just
> a snob that loves to cook 🙂

A cooking snob is someone who looks down on others for the way they
cook, IMHO...

Oh! I don't do that as I love watching how others cook and seeing what
ingredients they use. It's a good way to learn how to make certain
dishes. IMO that's half the fun. That's likely the reason I enjoy the
cooking shows too. If someone can take canned soup and tin foil yet
turn out a nice meal with it I'm impressed.

Sometimes it's fun to try to make something good using dubious or
heretical ingredients. Fat free cottage cheese, SPAM, canned mackerel,
Cheeze Whiz, Cool Whip, etc.

BTW, canned vienna sausages make a lovely pate' if you mash them. (just
kidding)

Ew!!!! <lol>

My housemate loves vienna sausages.
I can't stand them.......

Why is cottage cheese a heretical ingredient?
That's not an item that many people would even consider making from
scratch. :-) I like it by itself or with a little fruit.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

zxcvbob said:

~patches~ said:

S'mee wrote:

>One time on Usenet, ~patches~ <[email hidden]> said:
>
><snip>
>
>>I think in some respects I am a cooking snob since I *prefer*
>>homemade to store bought, home preserved to commercial, fresh to
>>preserved, etc. However even though I do all this I still keep store
>>bought items on hand too such as canned soups, frozen veggies like
>>peas since I don't grow them, frozen Oriental veggies mix, and other
>>things like that because they are time savers. For the shudder - I
>>buy and use Cheese Whiz and alpha-ghetti on occasion and I have
>>bought rice-a-roni and at least one of those packaged quick pasta
>>side packets. Although I make a lot of homemade salad dressings I
>>keep a supply of Kraft salad dressings on hand too. The same thing
>>with bbq sauces. So I'm not sure if I'm a true cooking snob or just
>>a snob that loves to cook 🙂
>
>
>
>A cooking snob is someone who looks down on others for the way they
>cook, IMHO...
>
>

Oh! I don't do that as I love watching how others cook and seeing what
ingredients they use. It's a good way to learn how to make certain
dishes. IMO that's half the fun. That's likely the reason I enjoy the
cooking shows too. If someone can take canned soup and tin foil yet
turn out a nice meal with it I'm impressed.

Sometimes it's fun to try to make something good using dubious or
heretical ingredients. Fat free cottage cheese, SPAM, canned mackerel,
Cheeze Whiz, Cool Whip, etc.

BTW, canned vienna sausages make a lovely pate' if you mash them. (just
kidding)

Ew!!!! <lol>

My housemate loves vienna sausages.
I can't stand them.......

Why is cottage cheese a heretical ingredient?
That's not an item that many people would even consider making from
scratch. :-) I like it by itself or with a little fruit.

Have you ever tried cooking with *fat free* cottage cheese? Maybe it's
just me, but anything I cook with it always turns out disappointing. I
can usually get by with using reduced fat cottage cheese -- but usually
the cottage cheese is a poor substitute for ricotta to start with.

OK, maybe it wasn't a great example.

Bob

In article <[email hidden]>,

zxcvbob said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

zxcvbob said:

~patches~ wrote:

>S'mee wrote:
>
>
>>One time on Usenet, ~patches~ <[email hidden]> said:
>>
>><snip>
>>
>>>I think in some respects I am a cooking snob since I *prefer*
>>>homemade to store bought, home preserved to commercial, fresh to
>>>preserved, etc. However even though I do all this I still keep store
>>>bought items on hand too such as canned soups, frozen veggies like
>>>peas since I don't grow them, frozen Oriental veggies mix, and other
>>>things like that because they are time savers. For the shudder - I
>>>buy and use Cheese Whiz and alpha-ghetti on occasion and I have
>>>bought rice-a-roni and at least one of those packaged quick pasta
>>>side packets. Although I make a lot of homemade salad dressings I
>>>keep a supply of Kraft salad dressings on hand too. The same thing
>>>with bbq sauces. So I'm not sure if I'm a true cooking snob or just
>>>a snob that loves to cook 🙂
>>
>>
>>
>>A cooking snob is someone who looks down on others for the way they
>>cook, IMHO...
>>
>>
>
>Oh! I don't do that as I love watching how others cook and seeing what
>ingredients they use. It's a good way to learn how to make certain
>dishes. IMO that's half the fun. That's likely the reason I enjoy the
>cooking shows too. If someone can take canned soup and tin foil yet
>turn out a nice meal with it I'm impressed.

Sometimes it's fun to try to make something good using dubious or
heretical ingredients. Fat free cottage cheese, SPAM, canned mackerel,
Cheeze Whiz, Cool Whip, etc.

BTW, canned vienna sausages make a lovely pate' if you mash them. (just
kidding)

Ew!!!! <lol>

My housemate loves vienna sausages.
I can't stand them.......

Why is cottage cheese a heretical ingredient?
That's not an item that many people would even consider making from
scratch. :-) I like it by itself or with a little fruit.

Have you ever tried cooking with *fat free* cottage cheese? Maybe it's
just me, but anything I cook with it always turns out disappointing. I
can usually get by with using reduced fat cottage cheese -- but usually
the cottage cheese is a poor substitute for ricotta to start with.

Well, no, I have not.
I understand the "standard" substitute for ricotta is dry curd cottage
cheese. Mom would occasionally use that in italian dishes and it was ok
but I agree that ricotta is better!

Quoted message said:

OK, maybe it wasn't a great example.

It was ok.
I think the ultimate heretical ingredient tho' is Velveeta cheese? <G>

Quoted message said:

Bob

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

S'mee said:

~patches~ said:

I think in some respects I am a cooking snob since I *prefer* homemade
to store bought, home preserved to commercial, fresh to preserved, etc.
However even though I do all this I still keep store bought items on
hand too such as canned soups, frozen veggies like peas since I don't
grow them, frozen Oriental veggies mix, and other things like that
because they are time savers. For the shudder - I buy and use Cheese
Whiz and alpha-ghetti on occasion and I have bought rice-a-roni and at
least one of those packaged quick pasta side packets. Although I make a
lot of homemade salad dressings I keep a supply of Kraft salad dressings
on hand too. The same thing with bbq sauces. So I'm not sure if I'm a
true cooking snob or just a snob that loves to cook 🙂

A cooking snob is someone who looks down on others for the way they
cook, IMHO...

Not at all, and anyone who thinks that has low self esteem and/or can't
abide by constructive criticism, usually due to their own latent
snobbish tendancies... yes, there are closet snobs... they go through
life with stiff upper lips while peering down their noses... they
rarely if ever utter what's really on their minds. These types are
extremely superficial and insinsere, they make the most disingenuous of
friends.

Actually a snob is anyone who writes an eleven (11) line paragraph that
contains "I" twelve (12) times, especially when "I" is their very first
word... "patches" is definitely a Snob (with a capital "S"😉, and in
every respect... actually she exhibits a psychosis manifested in her
blattant use of "I", *egomania*. Btw, people who consistantly use "I"
in their speech and writings are typically lying/exaggerating about
whatever it is they're attempting to convey. Be especially wary of
anyone whose very first word they utter is "I"... you're about to be
abused. It's best to steer clear of these individuals, and they cannot
be apprised of their maleficence, they just don't get it because they
are sick... the world is all about them.

M-W

ego·cen·tric
1 : concerned with the individual rather than society
2 : taking the ego as the starting point in philosophy
3 a : limited in outlook or concern to one's own activities or needs b
: SELF-centered, selfish
---

Sheldon

~patches~ said:

S'mee said:

One time on Usenet, ~patches~ <[email hidden]> said:

<snip>

Quoted message said:

I think in some respects I am a cooking snob since I *prefer* homemade
to store bought, home preserved to commercial, fresh to preserved, etc.
However even though I do all this I still keep store bought items on
hand too such as canned soups, frozen veggies like peas since I don't
grow them, frozen Oriental veggies mix, and other things like that
because they are time savers. For the shudder - I buy and use Cheese
Whiz and alpha-ghetti on occasion and I have bought rice-a-roni and at
least one of those packaged quick pasta side packets. Although I make a
lot of homemade salad dressings I keep a supply of Kraft salad dressings
on hand too. The same thing with bbq sauces. So I'm not sure if I'm a
true cooking snob or just a snob that loves to cook 🙂

A cooking snob is someone who looks down on others for the way they
cook, IMHO...

I don't do that as I love watching how others cook and seeing what
ingredients they use. It's a good way to learn how to make certain
dishes. IMO that's half the fun. That's likely the reason I enjoy the
cooking shows too. If someone can take canned soup and tin foil yet
turn out a nice meal with it I'm impressed. Besides not everyone can
cook all things well and they shouldn't be put down because of it. I
cook meals mainly from scratch, home preserve, and occasionally make a
pie or cookies BUT I am lousy at making desserts! I envy those who can
make great desserts.

Nine (9) lines... eight (8) "I"s.

Sheldon

zxcvbob said:

~patches~ said:

S'mee said:

One time on Usenet, ~patches~ <[email hidden]> said:

<snip>

> I think in some respects I am a cooking snob since I *prefer*
> homemade to store bought, home preserved to commercial, fresh to
> preserved, etc. However even though I do all this I still keep
> store bought items on hand too such as canned soups, frozen veggies
> like peas since I don't grow them, frozen Oriental veggies mix, and
> other things like that because they are time savers. For the
> shudder - I buy and use Cheese Whiz and alpha-ghetti on occasion and
> I have bought rice-a-roni and at least one of those packaged quick
> pasta side packets. Although I make a lot of homemade salad
> dressings I keep a supply of Kraft salad dressings on hand too. The
> same thing with bbq sauces. So I'm not sure if I'm a true cooking
> snob or just a snob that loves to cook 🙂

A cooking snob is someone who looks down on others for the way they
cook, IMHO...

Oh! I don't do that as I love watching how others cook and seeing
what ingredients they use. It's a good way to learn how to make
certain dishes. IMO that's half the fun. That's likely the reason I
enjoy the cooking shows too. If someone can take canned soup and tin
foil yet turn out a nice meal with it I'm impressed.

Sometimes it's fun to try to make something good using dubious or
heretical ingredients. Fat free cottage cheese, SPAM, canned mackerel,
Cheeze Whiz, Cool Whip, etc.

Hey don't laugh but my cheese cake is the recipe right from the Cool
Whip container. My family is darn happy I occasionally make the effort
to create a desset for them 😉 You can make a pretty good cheese sauce
from Cheeze Whiz too even though Velveeta is nicer.

Quoted message said:

BTW, canned vienna sausages make a lovely pate' if you mash them. (just
kidding)

I've never tried these.

Quoted message said:

Best regards,
Bob

OmManiPadmeOmelet said:

In article <[email hidden]>,

zxcvbob said:

OmManiPadmeOmelet said:

In article <[email hidden]>,
zxcvbob <[email hidden]> wrote:

>~patches~ wrote:
>
>
>>S'mee wrote:
>>
>>
>>
>>>One time on Usenet, ~patches~ <[email hidden]> said:
>>>
>>><snip>
>>>
>>>>I think in some respects I am a cooking snob since I *prefer*
>>>>homemade to store bought, home preserved to commercial, fresh to
>>>>preserved, etc. However even though I do all this I still keep store
>>>>bought items on hand too such as canned soups, frozen veggies like
>>>>peas since I don't grow them, frozen Oriental veggies mix, and other
>>>>things like that because they are time savers. For the shudder - I
>>>>buy and use Cheese Whiz and alpha-ghetti on occasion and I have
>>>>bought rice-a-roni and at least one of those packaged quick pasta
>>>>side packets. Although I make a lot of homemade salad dressings I
>>>>keep a supply of Kraft salad dressings on hand too. The same thing
>>>>with bbq sauces. So I'm not sure if I'm a true cooking snob or just
>>>>a snob that loves to cook 🙂
>>>
>>>
>>>
>>>A cooking snob is someone who looks down on others for the way they
>>>cook, IMHO...
>>>
>>>
>>
>>Oh! I don't do that as I love watching how others cook and seeing what
>>ingredients they use. It's a good way to learn how to make certain
>>dishes. IMO that's half the fun. That's likely the reason I enjoy the
>>cooking shows too. If someone can take canned soup and tin foil yet
>>turn out a nice meal with it I'm impressed.
>
>
>Sometimes it's fun to try to make something good using dubious or
>heretical ingredients. Fat free cottage cheese, SPAM, canned mackerel,
>Cheeze Whiz, Cool Whip, etc.
>
>BTW, canned vienna sausages make a lovely pate' if you mash them. (just
>kidding)

Ew!!!! <lol>

My housemate loves vienna sausages.
I can't stand them.......

Why is cottage cheese a heretical ingredient?
That's not an item that many people would even consider making from
scratch. :-) I like it by itself or with a little fruit.

Have you ever tried cooking with *fat free* cottage cheese? Maybe it's
just me, but anything I cook with it always turns out disappointing. I
can usually get by with using reduced fat cottage cheese -- but usually
the cottage cheese is a poor substitute for ricotta to start with.

Well, no, I have not.
I understand the "standard" substitute for ricotta is dry curd cottage
cheese. Mom would occasionally use that in italian dishes and it was ok
but I agree that ricotta is better!

Quoted message said:

OK, maybe it wasn't a great example.

It was ok.
I think the ultimate heretical ingredient tho' is Velveeta cheese? <G>

Oh oh, don't ready my other reply. It is very good cut into cubes and
mixed with store bought chili as dip so I've been told 😉 I haven't
tried it myself but DH's one fried swears it is the ultimate. I took
one wiff and decided I'd stick with the veggie tray. His veggie dip was
really strange too. The DH's get together and do this thing with
cooking to enertain us gals every once in awhile. You should see some
of the creations they come up with.

Quoted message said:

Quoted message said:

Bob

In article <[email hidden]>,

~patches~ said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

zxcvbob said:

OmManiPadmeOmelet wrote:

>In article <[email hidden]>,
> zxcvbob <[email hidden]> wrote:
>
>
>
>>~patches~ wrote:
>>
>>
>>>S'mee wrote:
>>>
>>>
>>>
>>>>One time on Usenet, ~patches~ <[email hidden]> said:
>>>>
>>>><snip>
>>>>
>>>>>I think in some respects I am a cooking snob since I *prefer*
>>>>>homemade to store bought, home preserved to commercial, fresh to
>>>>>preserved, etc. However even though I do all this I still keep store
>>>>>bought items on hand too such as canned soups, frozen veggies like
>>>>>peas since I don't grow them, frozen Oriental veggies mix, and other
>>>>>things like that because they are time savers. For the shudder - I
>>>>>buy and use Cheese Whiz and alpha-ghetti on occasion and I have
>>>>>bought rice-a-roni and at least one of those packaged quick pasta
>>>>>side packets. Although I make a lot of homemade salad dressings I
>>>>>keep a supply of Kraft salad dressings on hand too. The same thing
>>>>>with bbq sauces. So I'm not sure if I'm a true cooking snob or just
>>>>>a snob that loves to cook 🙂
>>>>
>>>>
>>>>
>>>>A cooking snob is someone who looks down on others for the way they
>>>>cook, IMHO...
>>>>
>>>>
>>>
>>>Oh! I don't do that as I love watching how others cook and seeing what
>>>ingredients they use. It's a good way to learn how to make certain
>>>dishes. IMO that's half the fun. That's likely the reason I enjoy the
>>>cooking shows too. If someone can take canned soup and tin foil yet
>>>turn out a nice meal with it I'm impressed.
>>
>>
>>Sometimes it's fun to try to make something good using dubious or
>>heretical ingredients. Fat free cottage cheese, SPAM, canned mackerel,
>>Cheeze Whiz, Cool Whip, etc.
>>
>>BTW, canned vienna sausages make a lovely pate' if you mash them. (just
>>kidding)
>
>
>Ew!!!! <lol>
>
>My housemate loves vienna sausages.
>I can't stand them.......
>
>Why is cottage cheese a heretical ingredient?
>That's not an item that many people would even consider making from
>scratch. :-) I like it by itself or with a little fruit.

Have you ever tried cooking with *fat free* cottage cheese? Maybe it's
just me, but anything I cook with it always turns out disappointing. I
can usually get by with using reduced fat cottage cheese -- but usually
the cottage cheese is a poor substitute for ricotta to start with.

Well, no, I have not.
I understand the "standard" substitute for ricotta is dry curd cottage
cheese. Mom would occasionally use that in italian dishes and it was ok
but I agree that ricotta is better!

Quoted message said:

OK, maybe it wasn't a great example.

It was ok.
I think the ultimate heretical ingredient tho' is Velveeta cheese? <G>

Oh oh, don't ready my other reply. It is very good cut into cubes and
mixed with store bought chili as dip so I've been told 😉 I haven't
tried it myself but DH's one fried swears it is the ultimate. I took
one wiff and decided I'd stick with the veggie tray. His veggie dip was
really strange too. The DH's get together and do this thing with
cooking to enertain us gals every once in awhile. You should see some
of the creations they come up with.

Quoted message said:

Quoted message said:

Bob

Heh!

Just 'cause I posted that does not mean I don't use Velveeta...
I actually like it straight as a snacking cheese.

It's a childhood thing. Velveeta is a "comfort food".

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

~patches~ said:

zxcvbob said:

~patches~ said:

S'mee wrote:

> One time on Usenet, ~patches~ <[email hidden]> said:
>
> <snip>
>
>> I think in some respects I am a cooking snob since I *prefer*
>> homemade to store bought, home preserved to commercial, fresh to
>> preserved, etc. However even though I do all this I still keep
>> store bought items on hand too such as canned soups, frozen veggies
>> like peas since I don't grow them, frozen Oriental veggies mix, and
>> other things like that because they are time savers. For the
>> shudder - I buy and use Cheese Whiz and alpha-ghetti on occasion
>> and I have bought rice-a-roni and at least one of those packaged
>> quick pasta side packets. Although I make a lot of homemade salad
>> dressings I keep a supply of Kraft salad dressings on hand too.
>> The same thing with bbq sauces. So I'm not sure if I'm a true
>> cooking snob or just a snob that loves to cook 🙂
>
>
>
>
>
> A cooking snob is someone who looks down on others for the way they
> cook, IMHO...
>
>
Oh! I don't do that as I love watching how others cook and seeing
what ingredients they use. It's a good way to learn how to make
certain dishes. IMO that's half the fun. That's likely the reason I
enjoy the cooking shows too. If someone can take canned soup and tin
foil yet turn out a nice meal with it I'm impressed.

Sometimes it's fun to try to make something good using dubious or
heretical ingredients. Fat free cottage cheese, SPAM, canned
mackerel, Cheeze Whiz, Cool Whip, etc.

Hey don't laugh but my cheese cake is the recipe right from the Cool
Whip container. My family is darn happy I occasionally make the effort
to create a desset for them 😉 You can make a pretty good cheese sauce
from Cheeze Whiz too even though Velveeta is nicer.

If a recipe calls for Velveeta cheese, I usually substitute processed
American cheese slices (the real stuff, not imitation cheeze food
product.) Typically about 12 ounces of American cheese equals a pound
of Velveeta and tastes better. You might have to add a little milk or
water.

Bob

~patches~ replied:

Quoted message said:

Quoted message said:

A cooking snob is someone who looks down on others for the way they
cook, IMHO...

Oh! I don't do that as I love watching how others cook and seeing what
ingredients they use. It's a good way to learn how to make certain
dishes. IMO that's half the fun. That's likely the reason I enjoy the
cooking shows too. If someone can take canned soup and tin foil yet turn
out a nice meal with it I'm impressed. Besides not everyone can cook all
things well and they shouldn't be put down because of it. I cook meals
mainly from scratch, home preserve, and occasionally make a pie or cookies
BUT I am lousy at making desserts! I envy those who can make great
desserts.

Regarding canned soups, my main objection is the amount of salt and
trans-fats they contain, not the way they taste. I don't look down upon
those who cook with canned soups, it's just that I don't think it's a good
idea to put canned soups into my aging body. If I'm gonna eat trans-fats,
I'll get them from Oreos!

Bob

zxcvbob said:

Sometimes it's fun to try to make something good using dubious or
heretical ingredients. Fat free cottage cheese, SPAM, canned mackerel,
Cheeze Whiz, Cool Whip, etc.

I completely agree with this, but if the ingredient is something which is
going to threaten my health, I'd just as soon decline the challenge.

Quoted message said:

BTW, canned vienna sausages make a lovely pate' if you mash them. (just
kidding)

Damn, you had me going there for a second. See, I'm losing my sight, so I
couldn't make out the last couple words. <smirk>

Bob

Sheldon said:

Teliatyna z Pidlyvoiu Iz Ikry (Braised Veal With Caviar Sauce)

Have you ever actually made it? I would be interested to learn of the
experience of anyone who has. If it is positive, maybe I'll change my
mind and try it myself... I have always regarded this recipe as almost
repulsive, as I personally don't consider veal (or other meat) in any
way compatible with caviar or any fish or fish product. Another example
would be the (in)famous and ubiquitous vitello tonnato... at least the
ingredients are cold, making them somewhat blander...

The recipe itself is interesting from a historical viewpoint. The way
it was posted, it was once copied, almost to the letter, from the
Time-Life _Foods of the World_ series, _Recipes: Russian Cooking_,
published in 1969 (the only difference is specifying Sauvignon Blanc -
the recipe just calls for "dry white wine"😉. One of the authors, George
Papashvily, was a born-and-bred Georgian who served some time in the
pre-revolutionary Russian army. The other co-author was his wife, a
born-and-bred Californian. Why they saw it fit to give the recipe an
Ukrainian name passeth all understanding. Until the end of the 19th
century, at least, beef and veal were not at all popular in the Ukraine,
as cattle was curiously enough considered somewhat "unclean", "unkosher"
so to say, and used mostly as working beasts (oxen), not for food. Pork
has always been the emblematical meat of the Ukraine.

The original recipe actually comes from the famous cookbook by Elena
Molokhovets, first published in 1861 (and republished 19 times until the
revolution), and is called "Gastronomicheskaya Telyatina s Sousom iz
Ikry" ("Gastronomical Veal with Caviar Sauce"😉. The Papashvilys
mentioned Molokhovets's book in the introduction to their own, so were
almost certainly familiar with it and with the recipe. The original
recipe is almost identical to theirs, but also includes lampreys, and
the wine is specified as "vin de Graves". Why Molokhovets included it
is also totally unclear to me, as it is atypical of any cuisine of the
former Empire, particularly of the Russian one, and doesn't even really
fit in with the other recipes in her book. Caviar was plentiful and
almost cheap at the time, but that doesn't mean it was indiscriminately
used in every dish or even in many of them.

Victor

Sheldon blathered:

Quoted message said:

Actually a snob is anyone who writes an eleven (11) line paragraph that
contains "I" twelve (12) times, especially when "I" is their very first
word... "patches" is definitely a Snob (with a capital "S"😉, and in every
respect... actually she exhibits a psychosis manifested in her blattant
use of "I", *egomania*. Btw, people who consistantly use "I" in their
speech and writings are typically lying/exaggerating about whatever it is
they're attempting to convey. Be especially wary of anyone whose very
first word they utter is "I"... you're about to be abused. It's best to
steer clear of these individuals, and they cannot be apprised of their
maleficence, they just don't get it because they are sick... the world is
all about them.

New to Usenet, are you? Because of ill-informed thin-skinned flamers like
you, it's common Usenet practice to adopt a writing style which makes it
clear that the writer is ONLY expressing his or her own opinion. Using the
word "I" makes that clear. Your style of writing in absolute terms implies
greater egocentricity than anything that ~patches~ has ever written here.

Maybe you ought to start spell-checking your posts, too. That's another
common courtesy that Usenet veterans practice. If you had, maybe your
spell-checker would have caught your misspelling of the words "blatant" and
"consistently". Maybe it would have also corrected your "Btw" to "BTW".

Get a clue, NEWBIE!

Bob

[censored] Twatwilliger dribbled:

Quoted message said:

Sheldon orated:

Quoted message said:

Actually a snob is anyone who writes an eleven (11) line paragraph that
contains "I" twelve (12) times, especially when "I" is their very first
word... "patches" is definitely a Snob (with a capital "S"😉, and in every
respect... actually she exhibits a psychosis manifested in her blattant
use of "I", *egomania*. Btw, people who consistantly use "I" in their
speech and writings are typically lying/exaggerating about whatever it is
they're attempting to convey. Be especially wary of anyone whose very
first word they utter is "I"... you're about to be abused. It's best to
steer clear of these individuals, and they cannot be apprised of their
maleficence, they just don't get it because they are sick... the world is
all about them.

New to Usenet, are you?

Hey, I've been here a a whole month already... and already
I hit on your sore spot... you megalomaniac [censored]!

Quoted message said:

thin-skinned flamers like you.

Thin skinned, moi... compared to me T. Rex has rice paper skin <G>

Ahahahahahahahahahahahahahahahahahahahaha. . . .

Sheldon Jurassic

On Mon, 03 Oct 2005 15:33:47 GMT, [email hidden]

(S'mee) said:

One time on Usenet, ~patches~ <[email hidden]> said:

<snip>

Quoted message said:

I think in some respects I am a cooking snob since I *prefer* homemade
to store bought, home preserved to commercial, fresh to preserved, etc.
However even though I do all this I still keep store bought items on
hand too such as canned soups, frozen veggies like peas since I don't
grow them, frozen Oriental veggies mix, and other things like that
because they are time savers. For the shudder - I buy and use Cheese
Whiz and alpha-ghetti on occasion and I have bought rice-a-roni and at
least one of those packaged quick pasta side packets. Although I make a
lot of homemade salad dressings I keep a supply of Kraft salad dressings
on hand too. The same thing with bbq sauces. So I'm not sure if I'm a
true cooking snob or just a snob that loves to cook 🙂

A cooking snob is someone who looks down on others for the way they
cook, IMHO...

Guilty. I was once served half raw "barbecued" chicken by someboy
upon whom I now look down. And that's a large part of the reason.

But as to the bargain fried pies in my pantry right now, well that's
an entirely different matter. Ahem.

modom

In article <[email hidden]>,

Bob Terwilliger' virtualgoth@die_spammer.biz said:

~patches~ replied:

Quoted message said:

Quoted message said:

A cooking snob is someone who looks down on others for the way they
cook, IMHO...

Oh! I don't do that as I love watching how others cook and seeing what
ingredients they use. It's a good way to learn how to make certain
dishes. IMO that's half the fun. That's likely the reason I enjoy the
cooking shows too. If someone can take canned soup and tin foil yet turn
out a nice meal with it I'm impressed. Besides not everyone can cook all
things well and they shouldn't be put down because of it. I cook meals
mainly from scratch, home preserve, and occasionally make a pie or cookies
BUT I am lousy at making desserts! I envy those who can make great
desserts.

Regarding canned soups, my main objection is the amount of salt and
trans-fats they contain, not the way they taste. I don't look down upon
those who cook with canned soups, it's just that I don't think it's a good
idea to put canned soups into my aging body. If I'm gonna eat trans-fats,
I'll get them from Oreos!

Bob

I don't worry as much about the trans fats as I do the sodium...
but there are low salt soups available. :-)

I figure I'm ok using them once in awhile since I don't use them on a
regular basis.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson