Let the mocking begin

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

Quoted message said:

Felice Friese said:

"blake murphy" <[email hidden]> wrote in message

Quoted message said:

On Tue, 9 Oct 2007 21:26:52 -0500, "jmcquown" <[email hidden]>
wrote:
[snip]
>Go ahead! Pay more for all this other stuff if The Food Network tells
>you
>to. Meanwhile I'll buy regular sea salt.

Quoted message said:

>Jill

Quoted message said:

jesus, jill, this is wacky even for you. no one has mentioned sea
salt in this thread except for you. but go ahead and make fun of your
imaginary friends.

Sheesh! Are we going to do the panko trick about salts now? There IS a
difference!

Felice

One is torn. The compassionate thing to do would be gently to nudge
her towards getting a prescription adjustment. The entertaining thing
would be to egg her on to flameout. Guess I'll choose the normal
option and go back to skipping all her posts. -aem

Chicken.

Felice

cyberSOUR said:

This is my favorite subject line of the day.

We're sorry that you are so darn bitter...

--
Best
Greg

Becca said:

Serene said:

I bit the bullet and bought the stuff. I will certainly find the
resulting casserole too salty, but I'm eager to see if I can recreate
my mom's one really trashy offering. Mostly, she cooked delicious
foods from scratch, and still does. Tomorrow night, though, we're
having chicken and rice, and I don't care who knows it. :-)

(Baking dish. Six chicken thighs. Garlic powder. A layer of sliced
onions. Pour a mixture of the soup, some pepper, 3 cans of water, 3
cans of milk, and 2 cups of uncooked white rice on top. Sprinkle
paprika on top. Bake at 350F for 45-60 minutes, until the chicken
doesn't bleed when you pierce it.)

With all that rice, it might *not* be too salty. But are you sure the
rice goes on the top?

Quoted message said:

It is nice that you are treasuring your mother's recipes. One of my
friends went to her family reunion and everyone contributed recipes from
their parents and grandparents. They put these recipes in a cookbook,
so everybody at the family reunion would have a copy. I was not there,
but she gave a copy (they had a minimum number of cookbooks they had to
purchase).

At the funeral where I took all those deviled eggs last week, the family
had a family cookbook. My wife got ahold of a copy and went thru it and
found all the cake recipes that were submitted by Elenore (woman who
died.) She and a friend (mostly the friend) baked about ten 1/4-sheet
cakes from the cookbook, then set them out on the serving table with
little cards in front with the recipe names -- "Aunt Ruby's Fresh Apple
Cake" and "LazyDazy Cake" sort of names -- and didn't say anything.

About an hour into the meal, the family figured out what the name cards
were all about. It meant a whole lot to some of the sisters and daughters.

Bob

Paul M. Cook said:

Quoted message said:

Your addiction to cream of mushroom soup is surely the direct cause
of your insomnia and life problems. Get help before it's too late. And
remember, going cold turkey is not an excuse to pour on some cream of
mushroom soup and heat it up.

I am not addicted, I can quit any time I want.

Paul

me too; and the proof is, I have quit many times over the past few years.

--
Standing tall, ready to serve

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

Quoted message said:

At the funeral where I took all those deviled eggs last week, the family
had a family cookbook. My wife got ahold of a copy and went thru it and
found all the cake recipes that were submitted by Elenore (woman who
died.) She and a friend (mostly the friend) baked about ten 1/4-sheet
cakes from the cookbook, then set them out on the serving table with
little cards in front with the recipe names -- "Aunt Ruby's Fresh Apple
Cake" and "LazyDazy Cake" sort of names -- and didn't say anything.

About an hour into the meal, the family figured out what the name cards
were all about. It meant a whole lot to some of the sisters and
daughters.

Bob

What an absolutely lovely thing to do! Once the guests figured it out they
must have been quite delighted.

Felice

zxcvbob said:

At the funeral where I took all those deviled eggs last week, the family
had a family cookbook. My wife got ahold of a copy and went thru it and
found all the cake recipes that were submitted by Elenore (woman who
died.) She and a friend (mostly the friend) baked about ten 1/4-sheet
cakes from the cookbook, then set them out on the serving table with
little cards in front with the recipe names -- "Aunt Ruby's Fresh Apple
Cake" and "LazyDazy Cake" sort of names -- and didn't say anything.

About an hour into the meal, the family figured out what the name cards
were all about. It meant a whole lot to some of the sisters and daughters.

Bob

Whoever thought of doing that was very thoughtful. It was meaningful for
the family and I am sure Elenore would have been pleased. That is a
wonderful idea for many of us to use in the future.

Hey, I wonder if they will serve Sangria at my memorial service? =:+)

Becca

On Oct 10, 7:16 am, Melba's Jammin' <[email hidden]>

Quoted message said:

In article <[email hidden]>,

jmcquown said:

Salt is salt, IMHO. They certainly charge much more for coloured crystals
ground and called "sea salt".

(snip)

Quoted message said:

Go ahead! Pay more for all this other stuff if The Food Network tells you
to. Meanwhile I'll buy regular sea salt.

Quoted message said:

Jill

If salt is salt, why not plain ol' generic store brand salt in the
cardboard can? Why sea salt? Or kosher salt, for that matter?

Tell you what I use, Diamond Crystal Popcorn salt for table salting.
The finer the grind, the better. For adding to food while cooking, I
currently have Reese sea salt, but I usually buy Baliene (sp?) fine
ground.
I buy the grey sea salt from Penzey's but that's only for snacking on
straight. No point in putting salt with trace impurities on food.
That pink stuff my nephew buys is nice to do straight too. My take on
"Kosher salt" is Why TF is it recommended in so many recipes? Is it
like circumcision? I knew that because so many physicians were
Jewish*, that circumcision became the norm in America, but is it the
same with the recipe writers? Maybe no one questions the whole Kosher
salt thing because they don't want to seem anti-Semitic.? You think?
Damn, the only difference is that it measures a bit differently,
right? Why specify it in recipes where the salt ends up dissolving
anyway?

* My doctor is Jewish, and I really like him, not just as a doctor,
but I think he's a great person too, in case anyone wants to call me
anti-Jewish.

Quoted message said:

--
-Barb, Mother Superior, HOSSSPoJ
Dinner at Yummy! 9-15-2007 Pictures included.

--Bryan
Visit Bobo Bonobo's Mortuary and Sausage Emporium,
on the Web at:

For your safety and protection, this sig. file has been
thoroughly tested on laboratory animals.

"Felice Friese" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"Wayne Boatwright" <wayneboatwright_@_gmail.com> wrote in

Quoted message said:

Quoted message said:

Scan them, spots and all. At least you'll have a backup,
Felice. --
Wayne Boatwright

Worth considering, Wayne. I recall one frantic day when I
thought I'd lost her mac cheese recipe and I'd be a goner.

Felice

Just a suggestion.. but after scanning you can "clean them up" a
bit with a decent graphics program.
There's a free one out in cyberspace called PhotoFiltre and it's
pretty darn good.

Just a thought. :-)

In article <[email hidden]>,

zxcvbob said:

At the funeral where I took all those deviled eggs last week, the family
had a family cookbook. My wife got ahold of a copy and went thru it and
found all the cake recipes that were submitted by Elenore (woman who
died.) She and a friend (mostly the friend) baked about ten 1/4-sheet
cakes from the cookbook, then set them out on the serving table with
little cards in front with the recipe names -- "Aunt Ruby's Fresh Apple
Cake" and "LazyDazy Cake" sort of names -- and didn't say anything.

About an hour into the meal, the family figured out what the name cards
were all about. It meant a whole lot to some of the sisters and daughters.

Bob

That's a really dear thing for her to do, Bob. Bless her heart! How'd
your eggs work out?
--
-Barb, Mother Superior, HOSSSPoJ
Dinner at Yummy! 9-15-2007 Pictures included.

In article <[email hidden]>,

sandi said:

Just a suggestion.. but after scanning you can "clean them up" a bit
with a decent graphics program. There's a free one out in cyberspace
called PhotoFiltre and it's pretty darn good.

Quoted message said:

Just a thought. :-)

Personally, I think the slops and spills are part of the charm.
--
-Barb, Mother Superior, HOSSSPoJ
Dinner at Yummy! 9-15-2007 Pictures included.

Oh pshaw, on Wed 10 Oct 2007 06:11:52p, Melba's Jammin' meant to say...

Quoted message said:

In article <[email hidden]>,

sandi said:

Just a suggestion.. but after scanning you can "clean them up" a bit
with a decent graphics program. There's a free one out in cyberspace
called PhotoFiltre and it's pretty darn good.

Quoted message said:

Just a thought. :-)

Personally, I think the slops and spills are part of the charm.

I agree, as slong as you can still read through them. :-)

My well-used cookbooks have them, too.

--
Wayne Boatwright
__________________________________________________

The Rule of Fives states that all things happen in
fives, or are divisible by or are multiples of
five, or are somehow directly or indirectly
related to a five.

Melba's Jammin said:

In article <[email hidden]>,

zxcvbob said:

At the funeral where I took all those deviled eggs last week, the family
had a family cookbook. My wife got ahold of a copy and went thru it and
found all the cake recipes that were submitted by Elenore (woman who
died.) She and a friend (mostly the friend) baked about ten 1/4-sheet
cakes from the cookbook, then set them out on the serving table with
little cards in front with the recipe names -- "Aunt Ruby's Fresh Apple
Cake" and "LazyDazy Cake" sort of names -- and didn't say anything.

About an hour into the meal, the family figured out what the name cards
were all about. It meant a whole lot to some of the sisters and daughters.

Bob

That's a really dear thing for her to do, Bob. Bless her heart!

Agreed.

Quoted message said:

How'd your eggs work out?

You must have missed where I posted the report on the eggs. Here's the
slightly shortened version (it's too good of a story to abbreviate it
much): I deviled about 5 1/2 dozen eggs -- 130-something slippery
halves -- and managed to haul them all to the church without messing
them up. I loaded them all in the church fridge. After the funeral I
went downstairs to carry the first load over to the town hall, and one
of the church ladies had already gathered up *all* of them and was
halfway to the other building with them. Of course she dropped them.

At least all the lids stayed on, and the glass deviled egg plate that I
borrowed from the preacher's wife didn't break. (I would have been
really [censored] if eggs had spilled out all over the ground.) I washed my
hands, got a couple of plastic spoons and some serving platters and put
them all back together as best I could. Too bad I didn't have a can of
paprika to freshen them up.

They were all eaten in 45 minutes.

Bob

zxcvbob said:

At the funeral where I took all those deviled eggs last week, the
family had a family cookbook. My wife got ahold of a copy and went
thru it and found all the cake recipes that were submitted by Elenore
(woman who died.) She and a friend (mostly the friend) baked about
ten 1/4-sheet cakes from the cookbook, then set them out on the
serving table with little cards in front with the recipe names --
"Aunt Ruby's Fresh Apple Cake" and "LazyDazy Cake" sort of names --
and didn't say anything.
About an hour into the meal, the family figured out what the name
cards were all about. It meant a whole lot to some of the sisters
and daughters.

What a lovely thing to do 🙂

zxcvbob said:

Becca said:

Serene said:

I bit the bullet and bought the stuff. I will certainly find the
resulting casserole too salty, but I'm eager to see if I can
recreate my mom's one really trashy offering. Mostly, she cooked
delicious foods from scratch, and still does. Tomorrow night,
though, we're having chicken and rice, and I don't care who knows
it. :-) (Baking dish. Six chicken thighs. Garlic powder. A layer of
sliced
onions. Pour a mixture of the soup, some pepper, 3 cans of water, 3
cans of milk, and 2 cups of uncooked white rice on top. Sprinkle
paprika on top. Bake at 350F for 45-60 minutes, until the chicken
doesn't bleed when you pierce it.)

With all that rice, it might *not* be too salty. But are you sure the
rice goes on the top?

Quoted message said:

It is nice that you are treasuring your mother's recipes. One of my
friends went to her family reunion and everyone contributed recipes
from their parents and grandparents. They put these recipes in a
cookbook, so everybody at the family reunion would have a copy. I
was not there, but she gave a copy (they had a minimum number of
cookbooks they had to purchase).

At the funeral where I took all those deviled eggs last week, the
family had a family cookbook. My wife got ahold of a copy and went
thru it and found all the cake recipes that were submitted by Elenore
(woman who died.) She and a friend (mostly the friend) baked about
ten 1/4-sheet cakes from the cookbook, then set them out on the
serving table with little cards in front with the recipe names --
"Aunt Ruby's Fresh Apple Cake" and "LazyDazy Cake" sort of names --
and didn't say anything.
About an hour into the meal, the family figured out what the name
cards were all about. It meant a whole lot to some of the sisters
and daughters.
Bob

What an awesome idea that was. Kudos to your wife for taking the time and
effort. :~)

kili

"kilikini" <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

Quoted message said:

Bob wrote:
At the funeral where I took all those deviled eggs last week, the
family had a family cookbook. My wife got ahold of a copy and went
thru it and found all the cake recipes that were submitted by Elenore
(woman who died.) She and a friend (mostly the friend) baked about
ten 1/4-sheet cakes from the cookbook, then set them out on the
serving table with little cards in front with the recipe names --
"Aunt Ruby's Fresh Apple Cake" and "LazyDazy Cake" sort of names --
and didn't say anything.
About an hour into the meal, the family figured out what the name
cards were all about. It meant a whole lot to some of the sisters
and daughters.
Bob

What an awesome idea that was. Kudos to your wife for taking the time
and effort. :~)

I think it's great. Some day I'll open up my mom's recipe box and find a
recipe card to the one thing she made, home made beef and noodles (they
ARE delicious) and about 50 recipe cards with the names and phone numbers
of various delis, carryout restaurants, caterers and bakeries.

Michael

--
Children today are tyrants. They contradict their parents, gobble their
food, and tyrannize their teachers.
- Socrates

to email: dog3 at charter dot net

In article <[email hidden]>,

zxcvbob said:

Melba's Jammin said:

In article <[email hidden]>,

zxcvbob said:

At the funeral where I took all those deviled eggs last week, the family
had a family cookbook. My wife got ahold of a copy and went thru it and
found all the cake recipes that were submitted by Elenore (woman who
died.) She and a friend (mostly the friend) baked about ten 1/4-sheet
cakes from the cookbook, then set them out on the serving table with
little cards in front with the recipe names -- "Aunt Ruby's Fresh Apple
Cake" and "LazyDazy Cake" sort of names -- and didn't say anything.

About an hour into the meal, the family figured out what the name cards
were all about. It meant a whole lot to some of the sisters and daughters.

Bob

That's a really dear thing for her to do, Bob. Bless her heart!

Agreed.

Quoted message said:

How'd your eggs work out?

You must have missed where I posted the report on the eggs.

Sorry, I did.

Quoted message said:

Here's the
slightly shortened version (it's too good of a story to abbreviate it
much): I deviled about 5 1/2 dozen eggs -- 130-something slippery
halves -- and managed to haul them all to the church without messing
them up. I loaded them all in the church fridge. After the funeral I
went downstairs to carry the first load over to the town hall, and one
of the church ladies had already gathered up *all* of them and was
halfway to the other building with them. Of course she dropped them.

Sweet Jesus! Do you know the writing of Ambrose Bierce? "Praiseworthy
homicide" would have applied here, I think.

Quoted message said:

Bob

Thanks for the update.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our first three meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-11-2007

Wayne Boatwright said:

Oh pshaw, on Tue 09 Oct 2007 11:13:43p, Dee Dee meant to say...

Quoted message said:

"Wayne Boatwright" <wayneboatwright_@_gmail.com> wrote in message >
My mom had a lovely cedar file card box that was chock full of her
recipes.

Quoted message said:

When she passed away, the box passed to me. Luckily, I decided to
scan all the recipes for ease of use on the PC. Last year my
partner inadvertantly threw the whole thing out with the trash. I
miss that box, even though I have the recipes.

Quoted message said:

Wayne Boatwright
__________________________________________________

That could have been a tragic loss. Almost the same thing happened to
DH. When he was having a yard sale for his dad, a guy came up and
handed DH a box and said, " I don't believe you want to get rid of
this." It was a boxed album of family pictures. Each one was a
studio picture of yet another person. It was held together by a nice
clip and opened like a book with every picture and frame the same
size and type - lovely. The pictures must've been taken in the late
1800's; some not identified as yet.

However, DH's mother's recipes *had* to be scanned because they were
in such bad shape, dirty and buggy and -- well you can imagine. But
they were scanned, put on CD and passed out to family.

Your husband was very lucky to have that pointed out. And it's
certainly nice to have those old recipes. Back in the 1930s my
grandmother had a couple of her recipes published in a local
newspaper. I have those clippings.

Quoted message said:

I know that you miss that box. Something to hold on to.

Yes, I tend to hold on, perhaps some might say to the point of being
morbid. I have my mother's "highly decorative" cedar chest (some
would say "hope chest"😉 that holds many of her personal items. I
don't even recall all the contents, but I do remember a silver fox
jacket from the 1940s, a few pieces of good jewelry and a sterling
silver dresser set. Perhaps my worst "hold on" is a beautiful red
wool coat that she bought a couple of years before she passed away,
that had become her favorite. It hangs in a garment bag in a seldom
used closet.

I guess I'm just weird. :-)

No, you're not. There's nothing wrong with wanting to hold on to memories
of her via items she owned and loved.

My mom is still very much alive but being the only female she has told me
some of her personal items things I'll receive. I certainly wouldn't dream
of ever getting rid of them. She had a Betty Crocker cookbook she was given
when she got married in 1951; one of the old 3-ring binder types. She
didn't know how to cook so that book was very well used; also splotched and
spotted and pages falling out.

I was upset when I found out she'd thrown it away! I found the same edition
in very good condition a few years back on eBay and bought it for about $5.
Not exactly the same as having hers but it makes me feel good to have it 🙂
It's one of those cookbooks that never goes out of style.

Jill

Melba's Jammin' <[email hidden]> dropped this
news:[email hidden]: in
rec.food.cooking

Quoted message said:

In article <[email hidden]>,

zxcvbob said:

Melba's Jammin said:

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

> At the funeral where I took all those deviled eggs last week, the
> family had a family cookbook. My wife got ahold of a copy and
> went thru it and found all the cake recipes that were submitted by
> Elenore (woman who died.) She and a friend (mostly the friend)
> baked about ten 1/4-sheet cakes from the cookbook, then set them
> out on the serving table with little cards in front with the
> recipe names -- "Aunt Ruby's Fresh Apple Cake" and "LazyDazy Cake"
> sort of names -- and didn't say anything.
>
> About an hour into the meal, the family figured out what the name
> cards were all about. It meant a whole lot to some of the sisters
> and daughters.
>
> Bob

That's a really dear thing for her to do, Bob. Bless her heart!

Agreed.

Quoted message said:

How'd your eggs work out?

You must have missed where I posted the report on the eggs.

Sorry, I did.

Quoted message said:

Here's the
slightly shortened version (it's too good of a story to abbreviate it
much): I deviled about 5 1/2 dozen eggs -- 130-something slippery
halves -- and managed to haul them all to the church without messing
them up. I loaded them all in the church fridge. After the funeral
I went downstairs to carry the first load over to the town hall, and
one of the church ladies had already gathered up *all* of them and
was halfway to the other building with them. Of course she dropped
them.

Sweet Jesus! Do you know the writing of Ambrose Bierce?
"Praiseworthy homicide" would have applied here, I think.

I've not read Ambrose Bierce. I'll have to find his writings. Anyone
that used the phrase "Praiseworty homicide" must be a person of interest
and would certainly have my vote.

Michael
--
Children today are tyrants. They contradict their parents, gobble their
food, and tyrannize their teachers.
- Socrates

to email: dog3 at charter dot net

Felice Friese said:

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

Quoted message said:

jmcquown said:

Salt is salt, IMHO. They certainly charge much more for coloured
crystals ground and called "sea salt". But if you look at salt
from places like where Tabasco sauce is made in Louisiana, the salt
used to make it comes from very deep salt caves. Sea salt. It's
not blue. It's not black. It's
not pink. It's pure white salt.

Go ahead! Pay more for all this other stuff if The Food Network
tells you to. Meanwhile I'll buy regular sea salt.

Jill

jesus, jill, this is wacky even for you. no one has mentioned sea
salt in this thread except for you. but go ahead and make fun of
your imaginary friends.

your pal,
blake

Sheesh! Are we going to do the panko trick about salts now? There IS a
difference!

Felice

Sorry, Felice. The OP said the use of canned soups would be too salty,
hence my mention of buying the low-salt versions and adjusting for salt as
needed by adding sea salt. That's where sea salt came into the equation.

(As for blake, my imaginary "pal", I'm not on medication so there's nothing
to adjust.) I am stunned by the number of people who are influenced by
anything that is said on The Food Network. This includes the use of what I
think of as "designer" salts, which cost an arm and a leg. What's the point
of pink salt?

And sorry, Scott told me those breadcrumbs were panko. I had no reason to
doubt him, nor the veracity of the man who gave them to him who claimed they
were. If they weren't, no biggie. Whatever they were, I wasn't impressed.

Jill

jmcquown wrote:
.. She didn't know how to cook so that book was

Quoted message said:

very well used; also splotched and spotted and pages falling out.

The happier the cook, the more the blotches🙂