As with many things, changed circumstances change
the timetables too.

Which, in this case, makes Old Faithful into Old Almost Faithful. (G)

Old Capricious, perhaps.

I don't recall having any really "gone off" meats either. Probably

one > bite and I'd not eat any more if ever they were to cross my
fork.
That's what ketchup is for. Speaking of which, I was

I'm not a big user of the stuff. My parents only allowed it on limited
foods, usually just burgers and meat loaf. It was an eye opener when I
shared some fries with a friend on our way home from Scout camp one
year; she dumped ketchup on them and made a taste change that opened my
eyes to other uses of the stuff. At home I still couldn't use it on
other foods but when I was out, I did. (G)

One food historian/anthropologist, perhaps Evan Jones,
hypothesized that ketchup was a substitute was the
lovely bloody juice that naturally exudes from meat.
He (or she, if it was that Judith person who often
plowed the same rows) didn't take into consideration
the possibility that some people might enjoy the
flavor alteration that such condiments bring.

offered a tomato pastry just now, and it turned out
to be a flaky Dahishy disk gone somewhat soggy and
filled with a scramble of egg, spinach, green beans,
and goat cheese. Two close encounters in two days.
Luckily, there was Cholula sauce on the side. I ended
up eating the starch and leaving most of the filling.

Sounds like the pastry had sat arund too long. It might have been good
fresh made but a soggy pastry is not an appetising one.

I thought the filling pretty nasty.

you had pig wings? Essentially a cut of pork shank
that can be held and gnawed like a poultry drumette.

When pigs fly? Never heard of pig wings; sounds like somebody wants

to
That of course is the reference.

Figures. Wondr how many of the younger generation get the allusion.

make more money out of a lesser cut.

I'm not sure it's a lesser cut, just one that sees
fewer applications. And why not improve the chance
of making a sale by tacking on a cute label?

One can try. Sometimes a cutesy name will work, other times, it will
make an otherwise good product fall flat on its face.

Try "feather blade" sometime.

If I only had a brain ... .

I've got one, but sometimes it likes to stray. (G)

What good is it if it goes off by itself?

Gives the cobwebs a chance to clear from its usual residing spot.

Who's to clear the cobwebs?

The web master, of course. (G)

I must admit I walked right into that one.

Insurance is covering mine so far. Part of the follow up from the

knee > replacement.
Good on that, but it's not true in some of the
other cases I've heard about.

So I understand, and am thankful for what I have.

Going into what I'm thankful or not thankful would
put me in the position of having to moderate myself.

I'm going to have to buy a penny candy (not a
penny any more) and work on that.

Have at it; at least you can eat the "misfires".

And I kind of like Tootsie Rolls.

Same here.

They're a cheapish way of getting a chocolate
- or at least cocoa - fix without melting in
your hands.

Title: Ziti with Mexican-Style Meat Sauce
1 pk Enchilada-sauce mix(1 1/2oz)

Interesting, tho I don't know if I'd buy the enchilada sauce mix. I've
made enchiladas before, using a sauce made up from scratch. The mixes
tend to have too many chemicals in them for our liking.

I'd just use cumin and garlic and onion powders. As far
as chemicals, though, MSG and silicon dioxide are probably
the most harmful ingredients, and they're not too awful.

Homemade Enchilada Seasoning Blend
Categories: seasoning. mix
Yield: 6 Tb

1 Tb chili powder
1 Tb paprika
2 ts ground cumin
2 ts light brown sugar
2 ts kosher salt
1 1/2 ts onion powder
1 1/2 ts garlic powder
1 ts dried Mexican oregano
1 ts chipotle chili powder
1 ts ground coriander
1 ts freshly ground black pepper
1/4 ts cayenne pepper, more tt

Combine in an airtight container or small jar. Whisk or use a
fork to break up the brown sugar.

Store in a cool dry place for 1 to 2 years.

simplyscratch.com
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

As with many things, changed circumstances change
the timetables too.

Which, in this case, makes Old Faithful into Old Almost Faithful.

(G)

Old Capricious, perhaps.

Not quite; it goes off within a fairly narrow range but not every hour
on the hour sort of eruption it had before the quake. Don't know if the
latest quakes in CA have affected it any or not.

I don't recall having any really "gone off" meats either.

Probably > ML> one > bite and I'd not eat any more if ever they were
to cross my > ML> fork.

That's what ketchup is for. Speaking of which, I was

I'm not a big user of the stuff. My parents only allowed it on

limited > foods, usually just burgers and meat loaf. It was an eye
opener when I > shared some fries with a friend on our way home from
Scout camp one

year; she dumped ketchup on them and made a taste change that opened

my > eyes to other uses of the stuff. At home I still couldn't use it
on

other foods but when I was out, I did. (G)

One food historian/anthropologist, perhaps Evan Jones,
hypothesized that ketchup was a substitute was the
lovely bloody juice that naturally exudes from meat.

That just doesn't sound at all right.

He (or she, if it was that Judith person who often
plowed the same rows) didn't take into consideration
the possibility that some people might enjoy the
flavor alteration that such condiments bring.

Some might. I understand my one (now deceased) cousin would go thru a
bottle at just about every meal when he was young. The bottles were of
a smaller size than the ones you see now, but it's still a lot of
ketchup drowning out any other flavors/tastes.

offered a tomato pastry just now, and it turned out
to be a flaky Dahishy disk gone somewhat soggy and
filled with a scramble of egg, spinach, green beans,
and goat cheese. Two close encounters in two days.
Luckily, there was Cholula sauce on the side. I ended
up eating the starch and leaving most of the filling.

Sounds like the pastry had sat arund too long. It might have been

good > fresh made but a soggy pastry is not an appetising one.

I thought the filling pretty nasty.

The crust was edible then? Usually if the filling is bad, it has also
negativly affected the crust.

you had pig wings? Essentially a cut of pork shank
that can be held and gnawed like a poultry drumette.

When pigs fly? Never heard of pig wings; sounds like somebody

wants > ML> to

That of course is the reference.

Figures. Wonder how many of the younger generation get the

allusion. ML> > ML> > make more money out of a lesser cut. ML> > ML>
I'm not sure it's a lesser cut, just one that sees ML> > ML> fewer
applications. And why not improve the chance ML> > ML> of making a
sale by tacking on a cute label?

One can try. Sometimes a cutesy name will work, other times, it

will ML> > make an otherwise good product fall flat on its face.

Try "feather blade" sometime.

I'll have to look that one up.

If I only had a brain ... .

I've got one, but sometimes it likes to stray. (G)

What good is it if it goes off by itself?

Gives the cobwebs a chance to clear from its usual residing

spot. > ML> Who's to clear the cobwebs?

The web master, of course. (G)

I must admit I walked right into that one.

T'was obvious.

Insurance is covering mine so far. Part of the follow up from

the > ML> knee > replacement.

Good on that, but it's not true in some of the
other cases I've heard about.

So I understand, and am thankful for what I have.

Going into what I'm thankful or not thankful would
put me in the position of having to moderate myself.

Probably not an enjoyable task. (G)

I'm going to have to buy a penny candy (not a
penny any more) and work on that.

Have at it; at least you can eat the "misfires".

And I kind of like Tootsie Rolls.

Same here.

They're a cheapish way of getting a chocolate
- or at least cocoa - fix without melting in
your hands.

Sort of a chhocolate almost taffy.

Title: Ziti with Mexican-Style Meat Sauce
1 pk Enchilada-sauce mix(1 1/2oz)

Interesting, tho I don't know if I'd buy the enchilada sauce mix.

I've > made enchiladas before, using a sauce made up from scratch. The mixes > tend to have too many chemicals in them for our liking.

I'd just use cumin and garlic and onion powders. As far
as chemicals, though, MSG and silicon dioxide are probably
the most harmful ingredients, and they're not too awful.

The below recipe doesn't look too bad over all but I'd probably put in
some ancho chili powder. Looks like it could be easily used for any
number of Mexican dishes. I think the packaged mix might have a bit of
corn starch or some other thickener in it also, another reason for
making my own version.

Homemade Enchilada Seasoning Blend
Categories: seasoning. mix
Yield: 6 Tb

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Yesterday was the deadline for complaints.

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