Theremin, instruments where you wave the hand over and
the music appears.

I'm somewhat aware of the latter but not the former. Guess it's time

to > do some research.
Quite interesting but not of any importance to any person
alive or dead I think.

IOW, not worth looking up unless I have absolutly nothing else to do.

It's your choice, as always.

As the rules say, only moderatores are allowed to discuss moderation. I've noted a certain amount of violation here
but don't care all that much at this point.

As long as we don't stray too far into left field.

Any field, actually.

Any field other than food related. As far as that goes, I just finished shaping a couple of loaves of bread. They're rising now, will go into
the oven in about an hour. This time it's my usual 100% whole wheat.

Any field, actually. For example, I could (wouldn't probably)
characterize whole wheat bread as not food and precipitate a row.

two close friends, if the food had been subpar, the occasion would have been a letdown. Luckily, though the dishes were
not worthy of a king, the were all quite good. some as good
as anything I've had outside a palace.

Sounds interesting, and a good time had by all.

The desired result in almost all activity.

Pretty much so.

Hah, I wouldn't be inclined to touch them unless there were a strong sauce to go with (and likely not even

then). > ML> > Some are pretty good as parts of a stir fry.

You won't convert me!

I'm not trying to.

To anything, especially zucchini.

Do you feel the same about yellow squash? We grilled some (brushed with
olive oil, seasoned with a bit of s & p) the other day--it was good.

No, I find yellow squash a wimpy version of green squash
and wouldn't touch it without a ten-foot stick of butter.

of both meat and olive oil in it.

What about cheese? That usually makes anything better.

I don't heartily agree about the cheese part;
I'm sure you will understand.

I know, OTOH, we go thru a lot of it.

For the last week, Ian and Jacquie served cheese at
almost every meal. Luckily, they also served wine at
almost every meal. Luckily too, my adverse reactions
to dairy products tend to be delayed for a couple
hours, so I'd generally retreated to my quarters before
embarrassing myself.

How is it cooked--mush or al dente?

That's kind of a peculiar question, isn't it?!

No, seeing as how some people can ruin even the most basic things.

My > mom probably would have cooked it to mush.
Okay, then.

I usually give pasta the minimum amount of suggested cooking time,
sometimes a bit less, before checking it for done-ness. If it has the
white core, it gets a bit more time in the water before checking again.

I tend to do it for the minimum time but cut off
the heat under the water for half that time, stirring
occasionally.

There are days when one lives fully, and others when one
just sort of exists in a sluggardly way. In a number of days,
Lilli, Swisher, and I have traded that responsibility and
condition. In Lilli's case it looked more serious, in ours
we just moped around in a horizontal condition, making
certain that we would stay close to Ian and Jacquie's and
not do too much.

Doesn't sound like fun, hope everyone is feeling better. I'm still
dealing with the remains of the crud--up and moving but it doesn't take
much to tire me out.

We are getting better, but Lilli somehow managed to get
it spread to Jacquie and retransmitted it we think to
Swisher and me. Swisher claims a good immune system,
though, and other than the occasional explosion, seems
to be doing well enough. He's back to the States today.

I'd rather have it than the mashed potatoes at OG.

Speaking of choices. I'd take rice over overcooked pasta
over potatoes over squash.

My order would be squash, (brown) rice, potatoes/ white rice, overcooked (white) pasta. Properly cooked whole wheat pasta would be about the same
step as the brown rice.

Oh, yeah, brown rice. For me that's a bit below white
rice and brown pasta on the list.

Last time I was in that condition my seat was next to
Alton Brown's - it was amusing to watch him wolf down
the airline food as if he didn't have any taste buds, if
indeed he does have taste buds. Since then I have claimed
to all who would figure out the context that "I slept
next to Alton Brown."

I saw recently that he's reviving his "Good Eats"; maybe he was doing
some "research" for that. (G)

He's ploughed that row a bunch of times. Perhaps there
should be a series called Bad Rats, or wwtt?!

fast, even if it was an unintentional "abandonment".

The balance has perhaps not been found.

Not yet. I can remember my parents leaving us in the car quite often
when they would go into a grocery store or do other errands (post
office, drug store, etc). That wouldn't fly in today's culture.

It's a timid new world as well as a brave one.

You and I would both omit an ingredient of this recipe.
Our omissions would likely be dfferent:
Cucumber Lemonade Gin Punch

Not sure if I would put in a cucumber but I know which ingredient I
would definatly leave out.

---------- Recipe via Meal-Master (tm) v8.01

Title: Zuni Green Chili Stew
Categories: India, Soups/stews, Chili
Yield: 8 servings

3 lb Boned lamb cut into 1 Medium dried hot red
-1 1/2" cubes -chili pepper, crushed
Flour for dusting 1 tb Salt
2 tb Cooking oil 2 Cloves garlic, peeled
1/4 ts Ground black pepper -and crushed
6 Dried juniper berries 2 ts Oregano
-crushed 1/2 c Minced fresh parsley
2 Yellow onions, peeled 6 Green peppers, washed
-and chopped -cored, quartered
5 1/2 c Hominy (include liquid) 1 qt Water

Dust lamb cubes lightly with flour Brown lamb slowly on all sides in the
cooking oil in a large heavy kettle. As the meat browns, add the black
pepper and crushed juniper berries.

Transfer meat to paper toweling to drain. In the same kettle, saute the
onions slowly until golden. Return meat to kettle. Mix the remaining
ingredients, cover and simmer for 1 1/2 hours, stirring occasionally.
Source unknown; don't believe the title or the categories

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

Quite interesting but not of any importance to any person
alive or dead I think.

IOW, not worth looking up unless I have absolutly nothing else to

do.

It's your choice, as always.

True, and I've got a number of irons in the fire to tend to for the next
couple of weeks.

As the rules say, only moderatores are allowed to

discuss > ML> > ML> moderation. I've noted a certain amount of
violation here > ML> > ML> but don't care all that much at this
point.

As long as we don't stray too far into left field.

Any field, actually.

Any field other than food related. As far as that goes, I just

finished > shaping a couple of loaves of bread. They're rising now,
will go into > the oven in about an hour. This time it's my usual 100% whole wheat.

Any field, actually. For example, I could (wouldn't probably)
characterize whole wheat bread as not food and precipitate a row.

Very much so because I'd argue that white "bread" isn't food, just a
bunch of chemicals, and whole wheat bread is indeed food. (G)

Hah, I wouldn't be inclined to touch them unless

there > ML> > ML> > ML> were a strong sauce to go with (and likely
not even > ML> then). > ML> > Some are pretty good as parts of a
stir fry.

You won't convert me!

I'm not trying to.

To anything, especially zucchini.

Do you feel the same about yellow squash? We grilled some (brushed

with > olive oil, seasoned with a bit of s & p) the other day--it was good.

No, I find yellow squash a wimpy version of green squash
and wouldn't touch it without a ten-foot stick of butter.

Another point on which I'll disagree but not argue.

of both meat and olive oil in it.

What about cheese? That usually makes anything better.

I don't heartily agree about the cheese part;
I'm sure you will understand.

I know, OTOH, we go thru a lot of it.

For the last week, Ian and Jacquie served cheese at
almost every meal. Luckily, they also served wine at
almost every meal. Luckily too, my adverse reactions
to dairy products tend to be delayed for a couple
hours, so I'd generally retreated to my quarters before
embarrassing myself.

Sounds like it could have been interesting times.

How is it cooked--mush or al dente?

That's kind of a peculiar question, isn't it?!

No, seeing as how some people can ruin even the most basic

things. > ML> My > mom probably would have cooked it to mush.

Okay, then.

I usually give pasta the minimum amount of suggested cooking time, sometimes a bit less, before checking it for done-ness. If it has

the > white core, it gets a bit more time in the water before checking again.

I tend to do it for the minimum time but cut off
the heat under the water for half that time, stirring
occasionally.

There are days when one lives fully, and others when one
just sort of exists in a sluggardly way. In a number of days, Lilli, Swisher, and I have traded that responsibility and condition. In Lilli's case it looked more serious, in ours
we just moped around in a horizontal condition, making
certain that we would stay close to Ian and Jacquie's and
not do too much.

Doesn't sound like fun, hope everyone is feeling better. I'm still dealing with the remains of the crud--up and moving but it doesn't

take > much to tire me out.

We are getting better, but Lilli somehow managed to get
it spread to Jacquie and retransmitted it we think to
Swisher and me. Swisher claims a good immune system,
though, and other than the occasional explosion, seems
to be doing well enough. He's back to the States today.

Not fun to travel when you're not feeling well, especially flying.
Cooped up in the airplane doesn't give you a chance to break up the
travel with stops for rest/recovery and also, (no) thanks to air
recirculation, distributes everybody's germs thruout the cabin.

I'd rather have it than the mashed potatoes at OG.

Speaking of choices. I'd take rice over overcooked pasta
over potatoes over squash.

My order would be squash, (brown) rice, potatoes/ white rice,

overcooked > (white) pasta. Properly cooked whole wheat pasta would be about the same > step as the brown rice.

Oh, yeah, brown rice. For me that's a bit below white
rice and brown pasta on the list.

What about wild rice?

Last time I was in that condition my seat was next to
Alton Brown's - it was amusing to watch him wolf down
the airline food as if he didn't have any taste buds, if
indeed he does have taste buds. Since then I have claimed
to all who would figure out the context that "I slept
next to Alton Brown."

I saw recently that he's reviving his "Good Eats"; maybe he was

doing > some "research" for that. (G)

He's ploughed that row a bunch of times. Perhaps there
should be a series called Bad Rats, or wwtt?!

Suggest it to the Food Network. (G)

fast, even if it was an unintentional "abandonment".

The balance has perhaps not been found.

Not yet. I can remember my parents leaving us in the car quite often when they would go into a grocery store or do other errands (post office, drug store, etc). That wouldn't fly in today's culture.

It's a timid new world as well as a brave one.

Also a lot of governmental "nanny" state.

You and I would both omit an ingredient of this recipe.
Our omissions would likely be dfferent:
Cucumber Lemonade Gin Punch

Not sure if I would put in a cucumber but I know which ingredient I would definatly leave out.

---------- Recipe via Meal-Master (tm) v8.01

Title: Zuni Green Chili Stew
Categories: India, Soups/stews, Chili

But this sounds good.


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


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 09-15-19 17:23, Ruth Haffly <=-
spoke to Michael Loo about 961 picnics was overf + t <=-

Any field, actually. For example, I could (wouldn't probably)
characterize whole wheat bread as not food and precipitate a row.

Very much so because I'd argue that white "bread" isn't food, just a
bunch of chemicals, and whole wheat bread is indeed food. (G)

Not true of the white breads that we buy or make. Plus, we never really
got the liking for pure whole wheat bread -- albeit more than Michael
has.

Oh, yeah, brown rice. For me that's a bit below white
rice and brown pasta on the list.

What about wild rice?

Not for us -- and it isn't really rice at all anyhow:-}}

This looks interesting, sort of a hand pie type of idea. Of course, you
would adapt it to your own choice of flour. Have you ever cooked with
graham flour? I don't think that we have, although we do like graham
crackers (dunked in milk).


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

Title: Baked Sandwiches
Categories: Sandwich, Low cal
Yield: 12 servings

1 1/4 c Water at 110 to 115 F
2 1/4 ts Quick-rise yeast (1 pkg)
2 c All-purpose flour
1 ts Salt
1 Egg
2 tb Vegetable oil
1 1/2 c Graham flour
FILLING
1 1/2 lb Lean ground beef
1/2 c Chopped onions
1 c Tomato sauce
1/4 c Catsup
1 ts Garlic salt
1/2 ts Leaf oregano
1 pn Pepper

May be frozen. Defrost in the fridge, on the way to a picnic or in
the microwave if you want them in a hurry.

Combine water and yeast in mixer bowl and let stand 5 minutes. Add
all purpose flour and mix at medium speed for another 4 minutes.
Turn the dough out onto a lightly floured board and knead a few
times, form into a ball and place in a well-greased mixing bowl.
Turn the ball over to grease the top, cover with a cloth and let
stand at room temperature to rise until doubled in volume.

While the dough is rising, cook the meat and onions over medium
heat, stirring frequently, until the onions are soft and the meat is
browned. Drain. Discard fat and juice, return meat and onions to
the pan. Add tomato sauce, catsup, seasoning and cook over medium
heat until the meat is dry with no noticeable liquid. Set meat
mixture aside to cool until dough is ready.

After the dough has doubled in volume, transfer it to a lightly
floured working surface. Knead lightly. Form into a roll and cut
into 12 equal portions. Form each portion into a little ball, cover
with a cloth and let rest for 10 minutes.

Roll each ball out to form a circle 5 to 6 inches across. Put about
1/4 cup of the meat mixture in the center of the circle. Pull the
dough up around the filling and press together at the top. Place on
a well greased cookie sheet, cover with a cloth and let stand about
30 to 40 minutes at room temperature or until doubled in volume.
Bake at 350 F for 40 to 45 minutes or until lightly browned and
firm. Serve hot, using 1 sandwich per serving, or refrigerate or
freeze to be used later.

1 sandwich - 293 cal, 2 bread, 2 lean meat exchanges
27 grams carbohydrate, 21 grams protein, 9 grams fat, 574 mg sodium.

Low-sodium diets: Omit salt & garlic salt. Use low-sodium tomato
sauce and catsup and 1/4 ts powdered garlic.
Low-cholesterol diets: Omit egg. Use 2 egg whites or 1/4 cup liquid
egg substitute.

Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987
Shared but not tested by Elizabeth Rodier, Dec 93
From: Elizabeth Rodier
~--

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 02:43:45, 17 Sep 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

Any field, actually. For example, I could (wouldn't probably)
characterize whole wheat bread as not food and precipitate a row.

Very much so because I'd argue that white "bread" isn't food, just a
bunch of chemicals, and whole wheat bread is indeed food. (G)

Not true of the white breads that we buy or make. Plus, we never
really got the liking for pure whole wheat bread -- albeit more than Michael has.

The white bread I grew up on is what Dr. David Ruben called in his book
on nutrition, "ballon bread". You can compress a slice down into a
marble sized lump because of the amount of air it has. True, there are
some semi white (beige?) breads that have some heft or chew to them, but
not ones like "Wonder Bread". That one is a chemical soup!

Oh, yeah, brown rice. For me that's a bit below white
rice and brown pasta on the list.

What about wild rice?

Not for us -- and it isn't really rice at all anyhow:-}}

No, not really, but it fools a lot of people. It's better than mushy
white rice.

This looks interesting, sort of a hand pie type of idea. Of course,
you would adapt it to your own choice of flour. Have you ever cooked
with
graham flour? I don't think that we have, although we do like graham crackers (dunked in milk).

Graham flour is a coarser grind of whole wheat flour. I've used it
sometimes when we've ground the wheat a bit coarse than usual, or bought
a coaser grind. Overall tho, we've not intentionally made a coarser,
"graham" grind.

Title: Baked Sandwiches
Categories: Sandwich, Low cal
Yield: 12 servings

1 1/4 c Water at 110 to 115 F
2 1/4 ts Quick-rise yeast (1 pkg)
2 c All-purpose flour
1 ts Salt
1 Egg
2 tb Vegetable oil
1 1/2 c Graham flour

Standard whole wheat flour would work just as well, just not be quite as
high in fibre. I've done something similar, but not in a good while.


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


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)