• 756 picnics was overf + tofu was Cherry pits and Dummie

    From MICHAEL LOO@1:123/140 to RUTH HAFFLY on Monday, August 05, 2019 03:42:14
    Nothing so far is of earthshattering importance.
    Depends on your point of view on that one.

    It may be a you-shattering experience, but
    that's different.

    Just depends what the flavorings are.
    Whatever the meat was seasoned with. If it's some my mom had cooked, neither the meaat nor the gravy had that much flavor beyond S&P.
    For me, it's the meat itself that should provide
    most of the flavor.
    It was usually good, but not great nor memorable.

    Really great meat, of course, doesn't need sauce or
    gravy, but fair-to-middling meat can benefit from
    it and should have produed enough goodness to make
    gravy out of.

    My least favorite form of potatoes is potatoes. My
    most favorite form of potatoes is butter. I have
    had some excellent fried potatoes in Poitou-Charentes
    and Wallonia (potato-growing areas) recently, though.
    That sounds good. Other than fries, I never had fried potatoes until I
    got married. Don't know how many times I've done them over the years but they're one of our favorite sides for salmon patties.

    Now that we're in urban areas, the potatoes generally
    aren't as good any more, as they no doubt come from the
    same Syscolike frozen bags that we get back in tue US.

    or > making sure the noodles don't get overcooked, I'll concentrate on the > latter. Pop them into a covered bowl, then go back to the gravy making. > I can do a decent sauerbraten gravy with gingersnaps if
    Steve takes over > some of the other tasks for the meal. (G)
    The easiest thing in the case you cite is to do
    the pasta last!
    Sometimes it's a matter of when you have the moment or two to put the
    water on, cook the pasta. When cooked, I don't want it to sit around in
    water while waiting on the gravy to be made so I'll tend to it then.
    Steve is usually available to help in times like that so gravy making
    can continue.

    Have the water at a simmer ahead of time, then
    crank it to a boil to cook the pasta. To me it's
    more important that the noodles be hot and fresh
    than the sauce or gravy.

    OK, I had to look back a bit but did find it.
    Whew. I'm more concerned about the propagation
    than the timeliness.
    You're getting out, will wait for the full trip report.

    It'll be a while and will come mostly as dribs
    and drabs.

    You can't help but leave fingerprints, no matter how clean your
    hands > are.
    I have hard enough fingertips that that's not
    necessarily the case. It makes using the screens
    more difficult. I'm not at all good with touchscreens.
    I do ok with them but usually have to go back and check my work for
    extra or omitted letters, numbers, etc.

    I have to lick my fingers periodically to use a
    touchscreen at all.

    True. One of my doctors thought Steve was in the medical field from
    what > he was able to discuss. No, just likes to research things quite
    extensively.
    A trait common to those successful in the medical business.
    He was an analyst in the Army so it makes sense for him to be so
    persnickity.

    True enough, for a good one.

    Pernickety Corned Beef Hash
    categories: Scottish, main, semi-homemade
    servings: 4

    1 lg onion
    1 lg potato (or 2), cubed
    2 c beef stock
    1 carrot, cubed, opt
    peas, opt
    Worcestershire, opt
    mustard, opt
    1 cn corned beef

    Fry a large onion. Add cubed potatoes and a jug of beef
    stock (you can also add some carrot if you like). Allow
    potatoes to simmer in the fluid for a bit (you can add a
    cupful or two of peas, some mustard or Worcester sauce
    at this point.

    Once the potatoes are softened, add in a can of Princes
    Corned Beef and mix it all together to form the hash.
    Bake in the oven for 20 min with cheese on top or you
    can just serve it as it is.

    Good additions are grated cheese, baked beans, gherkins,
    or a fried egg on the top

    Morag Henderson from Inverness via comehometoprinces.co.uk
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  • From Ruth Haffly@1:396/45.28 to MICHAEL LOO on Monday, August 05, 2019 15:48:22
    Hi Michael,

    Nothing so far is of earthshattering importance.
    Depends on your point of view on that one.

    It may be a you-shattering experience, but
    that's different.

    True, what one person may view as earthshattering may not even register
    to another.

    Just depends what the flavorings are.
    Whatever the meat was seasoned with. If it's some my mom had
    cooked, > ML> > neither the meaat nor the gravy had that much flavor beyond S&P. > ML> For me, it's the meat itself that should provide
    most of the flavor.
    It was usually good, but not great nor memorable.

    Really great meat, of course, doesn't need sauce or
    gravy, but fair-to-middling meat can benefit from
    it and should have produed enough goodness to make
    gravy out of.

    Her basic gravies were just that. She only did it for roast beef,
    chicken, pork chops and liver. No ham gravy--said she couldn't do it
    from those drippings. She cooked to fill us up with basics, never
    anything worthy of a Michelin star.

    My least favorite form of potatoes is potatoes. My
    most favorite form of potatoes is butter. I have
    had some excellent fried potatoes in Poitou-Charentes
    and Wallonia (potato-growing areas) recently, though.
    That sounds good. Other than fries, I never had fried potatoes until
    I > got married. Don't know how many times I've done them over the
    years but > they're one of our favorite sides for salmon patties.

    Now that we're in urban areas, the potatoes generally
    aren't as good any more, as they no doubt come from the
    same Syscolike frozen bags that we get back in tue US.

    Sigh! Are you getting them with every meal?

    or > making sure the noodles don't get overcooked, I'll
    concentrate on > ML> the > latter. Pop them into a covered bowl, then
    go back to the gravy > ML> making. > I can do a decent sauerbraten
    gravy with gingersnaps if > ML> Steve takes over > some of the other tasks for the meal. (G)
    The easiest thing in the case you cite is to do
    the pasta last!
    Sometimes it's a matter of when you have the moment or two to put
    the > water on, cook the pasta. When cooked, I don't want it to sit
    around in > water while waiting on the gravy to be made so I'll tend
    to it then.
    Steve is usually available to help in times like that so gravy
    making > can continue.

    Have the water at a simmer ahead of time, then
    crank it to a boil to cook the pasta. To me it's
    more important that the noodles be hot and fresh
    than the sauce or gravy.

    They are hot and fresh--usually served within 5 minutes or so after
    finishing cooking. It's that crunch time when I need to have 6 arms and
    4 legs. But yes, starting the water ahead does make sense--if I remember
    to do so. (G)

    OK, I had to look back a bit but did find it.
    Whew. I'm more concerned about the propagation
    than the timeliness.
    You're getting out, will wait for the full trip report.

    It'll be a while and will come mostly as dribs
    and drabs.

    Still will be interesting to read.

    You can't help but leave fingerprints, no matter how clean
    your > ML> hands > are.
    I have hard enough fingertips that that's not
    necessarily the case. It makes using the screens
    more difficult. I'm not at all good with touchscreens.
    I do ok with them but usually have to go back and check my work for extra or omitted letters, numbers, etc.

    I have to lick my fingers periodically to use a
    touchscreen at all.

    I don't have any problems with it.

    True. One of my doctors thought Steve was in the medical
    field from > ML> what > he was able to discuss. No, just likes to research things quite > ML> > extensively.
    A trait common to those successful in the medical business.
    He was an analyst in the Army so it makes sense for him to be so persnickity.

    True enough, for a good one.

    We decided on a place to take the group for Friday night of picnic week
    end--a local cafeteria that specialises in southern cooking. It's the
    first place we ate at in WF when we came to visit the seminary, changed
    hands a couple of years ago but still top notch quality. It's one of the
    most popular places to eat in town, especially on Sunday, after church.
    (G)


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


    ... It works! Now, if only I could remember what I did.

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  • From Dale Shipp@1:261/1466 to Ruth Haffly on Wednesday, August 07, 2019 02:44:06
    On 08-05-19 15:48, Ruth Haffly <=-
    spoke to Michael Loo about 756 picnics was overf + t <=-

    We decided on a place to take the group for Friday night of picnic
    week end--a local cafeteria that specialises in southern cooking. It's
    the first place we ate at in WF when we came to visit the seminary, changed hands a couple of years ago but still top notch quality. It's
    one of the most popular places to eat in town, especially on Sunday,
    after church. (G)

    Based on your recommendation, sounds like a good plan. Cafeteria style
    will let folks get what they want.

    Speaking of what you want -- yes, I know you would use thighs if you did
    this recipe.

    I would marinate the chicken in the mustard mixture.

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: GRILLED HONEY-MUSTARD CHICKEN SANDWICHES
    Categories: Sandwiches, Poultry
    Yield: 4 Servings

    1/4 c Dijon mustard
    2 tb Honey
    1 ts Dried oregano leaves
    1/4 ts Garlic powder
    1/4 ts Ground red pepper (cayenne)
    1 ts Water
    4 ea Boneless, skinless chicken
    --breast halves (appx 1 lb)
    4 ea Whole-grain sandwich buns,
    8 ea Thin slices tomato
    Leaf lettuce

    1. Mix mustard, honey, oregano, garlic powder, red pepper and water,
    brush on chicken.

    2. Cover and grill chicken 4 to 6 inches from medium coals 15 to 20
    minutes, brushing with mustard mixture and turning occasionally,
    until juice is no longer pink when centers of thickest pieces are
    cut.

    3. Discard any remaining mustard mixture.

    4. Serve chicken on buns with tomato and lettuce.

    Nutritional Information (1 serving): Fat 5g, Saturated Fat 1g,
    Cholesterol 65 mg, Sodium 440 mg, Carbohydrate 29g, Dietary Fiber 2g,
    Protein 31g, Vitamin A 6%, Vitamin C 8%, Calcium 6%, Iron 16%

    Source: Betty Crockers New Chicken Recipes

    Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita,
    KS 316-554-0005

    MMMMM


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  • From Ruth Haffly@1:396/45.28 to Dale Shipp on Wednesday, August 07, 2019 16:20:46
    Hi Dale,

    We decided on a place to take the group for Friday night of picnic
    week end--a local cafeteria that specialises in southern cooking. It's
    the first place we ate at in WF when we came to visit the seminary, changed hands a couple of years ago but still top notch quality. It's
    one of the most popular places to eat in town, especially on Sunday,
    after church. (G)

    Based on your recommendation, sounds like a good plan. Cafeteria
    style will let folks get what they want.

    Pretty much so, with emphasis on southern cooking. BBQ is eastern NC
    style. Servings are generous, a good variety of desserts and tea is
    available either as sweet or unsweet.


    Speaking of what you want -- yes, I know you would use thighs if you
    did this recipe.

    Actually, I prefer white meat but do eat dark. We're grilling some
    thighs for supper tonight.


    I would marinate the chicken in the mustard mixture.

    I'm not a fan of honey mustard, except in the Snyder's pretzels. Neither
    of them are bad in and of themselves but I don't care for the
    combination, especially in chicken.

    Title: GRILLED HONEY-MUSTARD CHICKEN SANDWICHES
    Categories: Sandwiches, Poultry
    Yield: 4 Servings

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


    ... OH NO! Not ANOTHER learning experience!

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