• 890 Chipped beef + an in

    From Sean Dennis@1:18/200 to Michael Loo on Monday, September 02, 2019 23:38:04
    MICHAEL LOO wrote to SEAN DENNIS <=-

    I understand, having detected some bitterness in all
    American cultured sour cream. I don't mind it though
    if it's balanced with salt or sugar (preferably both).

    I am super sensitive to anything bitter. Tart I can handle up to a
    point but bitter is absolutely not.

    I was having dinner with a friend's boyfriend who considers
    himself challenged in a way that I don't see as particularly
    peculiar or rare, and I told him that, and he got a bit huffy
    because he rather likes the status of being handicapped.

    I don't consider myself disabled but the federal government seems to
    because I have diabetes.

    That looks okay, sort of like a riff on lasagne, but I'd
    do a lot of things just a bit differently. For one, I'd
    mince the onion and mince the celery extra-fine. There
    aren't enough noodles: I'd double. Probably substitute
    something else for the cottage cheese - more cream
    cheese perhaps, or some kind of real cheese.

    I agree on all of that. I've had lasagne with sour cream in it. Yeech.

    ... Never program and drink beer at the same time.
    Although that would explain a lot about Windows.

    "It compiles? Ship it!" -- Bill Gates

    return. She took that as proof of copyright, and I
    called B.S. on that, too, which made her go off in
    high dudgeon.

    My mother is a published childrens' author. She told me about a "poor
    man's copyright": for a written work, take an original signed copy and
    mail it to yourself and leave it unopened. Evidently the official USPS postmark on the unopened envelope is legal proof.

    I strongly prefer that people give as proper attribution
    as they have the information for. Barring a serious
    miscrediting, though, I probably won't say anything.

    I admit that nearly all of my recipes have come from UDD, Jim, Bill, or
    recipe collections I've downloaded off of the Internet.

    Thanks. The one thing I'd do differently would
    be to use a sweeter and/or less salty filler.

    I usually use unsalted saltine crackers for filler. Also good is panko.

    By the way, I just had a Ritz cracker, and guess what,
    they no longer taste nearly so nice as they used to.

    Not-so-Ritzy crackers?

    ... Insomnia isn't anything to lose sleep over.

    In my case, with sleep apnea, I wake up more tired than I was when I
    went to bed sans my CPAP.
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Overnight Coffee Cake
    Categories: Breads
    Yield: 8 servings

    1 pk Frozen Dough Pieces
    1 1/2 c Brown Sugar
    1 1/2 ts Cinnamon
    1 pk Caramel/Butterscotch Pudding*
    Stick Margarine

    * Small package of pudding mix, NOT instant.

    Sprinkle the cinnamon, brown sugar and dry pudding on top. Last
    of all cut the margarine into slices and cover the top. Let sit
    overnight and the next morning place in a 350d F preheated oven for 30
    minutes. After 15 minutes cover the top with foil. Turn out upside
    down on a plate. Each piece of dough will pull out separately.

    MMMMM

    Later,
    Sean


    ... You cannot kill time without injuring eternity.
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    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:2304 (1:18/200)