this translated to let's do it at the picnic. Okay, find the kidneys.

As I recall it, it was an offal discussion, but I'm not sure that Dale
was fondly reminiscing, merely remembering it... and yes, I said that
I'd made it before... and Dale said that would be a good thing to make
for the picnic.... and I kinda agreed, contingent on being able to find
lamb kidneys... :)

The precise motive and circumstances don't matter so much
insofar as the dish was a decent success.

which was a bit of an indulgence; I also found a pound of Apollo brand phyllo for my cream of wheat dessert. An inquiry of the counter guy revealed that kidneys would be in the next day's delivery.

And we reserved the entire lot... ;)

I could have failed to clean them altogether, and then
to get a similar effect we'd have needed only two or three.

[at Publix] Nancy found Norm's elderberry ginger pecan jam, which
turned out to be as advertised, though less ginger than I'd prefer.

It wasn't as gingery as I'd hoped for either... but still rather nice...

I wouldn't waste excess calories on it, but then as others
have noted, I'm not a bread person.

Nancy brought Camellia brand souse, made someplace in New
York state, but with an appropriate southern tang. It comes

Made in Buffalo NY "since 1935"... sold in our Wegmans, and one of my
go-to snacks... I tried the milder version, and it was ok, but the cats
still thought it too spicy, so I've stayed with the hot version...

Silly cats. Oh, well, all the more for you.

Tossing the package into the cooler as I packed was a last-minute
thought... :) We'd discussed it in the echo at some point, maybe even
the same offal discussion noted above... ;)

It was a success, thank you.

I cut up the shoulder steak and made a little pile of interior
meat to snack on raw. Nancy and I had most of this; I think
Steve also had a piece or two. The rest was floured lightly
(Nancy protested that she never did this, as it's an extra
step, but I just sneered at her) and browned in that jowl fat

All I said was that I usually skipped that step, and that it was
therefore probably a good thing that you were doing it instead of me...

I'm horrified at the thought. Well, not really, but browning
unfloured meat just adds steps of other sorts - drying the
meat beforehand and then thickening the stew afterward; and
not browning at all yields an ugly pinky meat that is short
on flavor and is reminiscent of cheap canned stew. Speaking
of which, Lilli made a beef stew and proudly presented me with
some, which tasted like Dinty Moore from fifty years ago. I
said that, and she allowed that she'd used a package of Lawry's
beef stew mix instead of doing the right thing.

It's ok to sneer, though, I suppose... but I never claimed to be a real
cook, you know.... (G)

Yeah, you've always waffled on that one.

and then put to simmer with onions and celery and thyme and
savory and a bay leaf. After a couple hours it was pretty nice

And a couple of smashed garlic cloves... :)

Ah, yes, I always add garlic so might sometimes forget to
put them onto the list.

but a little pale still, so I cheated with a couple splashes
of tamari. I'd have used Lea & Perrins, but having been warned
by Weller on the echo, tasted it and found it severely wanting,
sweet and tasteless like runny brown ketchup, undeserving of
the name. Worcester, Mass., perhaps.

Too bad the original stuff wasn't available any more... that probably
would have done quite nicely... :)_

Soy was fine in the context. What's really too bad is that
the current Lea & Perrins is crap, and someday people will
realize that, and at some point the brand will go away.
Brillat-Savarin claimed (and I agree) that more happiness
is brought to the world by the invention of a new dish
than the discovery of a star, and I'll go farther and say
that the extinction of a good taste should be punished by
severe penalties unto the fourth generation. Well, maybe
not - those who eviscerated Worcester sauce should not be
allowed to have children in the first place.

... Experience is knowing a lot of things you shouldn't do again.

That's part of why I point out that I've much more
experience in cooking in various contexts than the people
who view my relative ease in the kitchen with envy.

---------- Recipe via Meal-Master (tm) v7.05

Title: GINGERBREAD-BISQUICK
Categories: Breads, Mixes
Servings: 1

-Madeline Whalley BWPG01A 2 tb Sugar
1 c Bisquick; mix 1 Yolk;or half egg
1/4 ts Cinnamon 1/4 c Molasses
1/4 ts Cloves 1/4 c -water
1/4 ts Ginger

Stir in sugar and spices into mix. Add water, egg, and Molasses. Stir
half
into mix beat 2 minutes. Add remainer and beat 1 minute. Bake in a 4 X 6
inch pan that has been greased and floured at 350 for about 40 minutes.
Or
bake in a waffle Iron for gingerbread waffles top waffles with whipped
cream and chopped bananas for something special. formatted by Diana Lewis

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

Quoting Michael Loo to Nancy Backus on 10-18-19 10:02 <=-

An inquiry of the counter guy
revealed that kidneys would be in the next day's delivery.

And we reserved the entire lot... ;)

I could have failed to clean them altogether, and then
to get a similar effect we'd have needed only two or three.

As there were but six little ones, it was a good thing that we'd
reserved the whole lot... and as you said, they were quite clean...

[at Publix] Nancy found Norm's elderberry ginger pecan jam, which turned out to be as advertised, though less ginger than I'd prefer.

It wasn't as gingery as I'd hoped for either... but still rather nice...

I wouldn't waste excess calories on it, but then as others
have noted, I'm not a bread person.

I'm not much of a bread person myself... I often find other things to
spread jams on, like cheese... or my finger.... ;)

Nancy brought Camellia brand souse, made someplace in New
York state, but with an appropriate southern tang. It comes

Made in Buffalo NY "since 1935"... sold in our Wegmans, and one of my
go-to snacks... I tried the milder version, and it was ok, but the cats still thought it too spicy, so I've stayed with the hot version...

Silly cats. Oh, well, all the more for you.

Yup, my reaction as well... :)

Tossing the package into the cooler as I packed was a last-minute
thought... :) We'd discussed it in the echo at some point, maybe even
the same offal discussion noted above... ;)

It was a success, thank you.

I'm glad you liked it... :)

I cut up the shoulder steak and made a little pile of interior
meat to snack on raw. Nancy and I had most of this; I think
Steve also had a piece or two. The rest was floured lightly
(Nancy protested that she never did this, as it's an extra
step, but I just sneered at her) and browned in that jowl fat

All I said was that I usually skipped that step, and that it was
therefore probably a good thing that you were doing it instead of me...

I'm horrified at the thought. Well, not really, but browning
unfloured meat just adds steps of other sorts - drying the
meat beforehand and then thickening the stew afterward; and
not browning at all yields an ugly pinky meat that is short
on flavor and is reminiscent of cheap canned stew.

I'll keep that in mind for if I do it myself again... :)

Speaking of which, Lilli made a beef stew and proudly presented
me with some, which tasted like Dinty Moore from fifty years
ago. I said that, and she allowed that she'd used a package of
Lawry's beef stew mix instead of doing the right thing.

Could have been worse... she might have opened a can of modern-day Dinty
Moore for you... ;)

but a little pale still, so I cheated with a couple splashes
of tamari. I'd have used Lea & Perrins, but having been warned
by Weller on the echo, tasted it and found it severely wanting,
sweet and tasteless like runny brown ketchup, undeserving of
the name. Worcester, Mass., perhaps.

Too bad the original stuff wasn't available any more... that probably
would have done quite nicely... :)

Soy was fine in the context. What's really too bad is that
the current Lea & Perrins is crap, and someday people will
realize that, and at some point the brand will go away.
Brillat-Savarin claimed (and I agree) that more happiness
is brought to the world by the invention of a new dish
than the discovery of a star, and I'll go farther and say
that the extinction of a good taste should be punished by
severe penalties unto the fourth generation. Well, maybe
not - those who eviscerated Worcester sauce should not be
allowed to have children in the first place.

It would be even better if they came to their senses, and restored the
good taste....

... Experience is knowing a lot of things you shouldn't do again.

That's part of why I point out that I've much more
experience in cooking in various contexts than the people
who view my relative ease in the kitchen with envy.

No envy from this corner, just appreciation... ;) I hear what you are
saying though, that your ease in cooking comes from having done it, and
gotten past lots of previous mistakes... :)

ttyl neb

... As easy as 3.14159265358979323846264338327950

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