I'm sure, and if the pickings were slim, which they never
are in these gatherings, I'd have tried them, but I was
saving my stomach space and have had pickles before.

True... pickings never seem to be slim in these gatherings... what with everyone entering in with gusto... ;) It was a particular subbrand that
I'd been curious about, and I've pretty much stopped buying pickles, as

Yeah, I've always been okay with Vlasic, but when a
manufacturer branches out like that, I'm somewhere
between suspicious and who cares.

we don't seem to remember to eat them at home... ;) I do like pickles, though, so do generally have some when available elsewhere... :)

I'm quite sensitive to salt as a taste (always been) and am
becoming more so to sour, so pickles are a sometime thing.
Funny thing is that for no apparent reason I'm beginning to
dislike bitter tastes and even in the last month 85-90%
chocolate has begun to bother me.

I was under the impression he brought the leeks on the first
day he was there, and they got stuffed into the fridge. My
sense of time and place is not infallible any more, though.

As it was his first picnic, he may have been caught offguard with the
notion of bringing food and/or cooking there... ;) I'm glad he came
back on Sunday and entered in even more whole-heartedly... ;)

Perhaps, though that would imply that he'd not mused on
what and who brought the food to the events.

If the chicken had been white meat, I'd not have helped myself
to a piece but rather just had a bite of someone else's, as
there was plenty else to chow down on.

I'd likewise, probably... I think part of the idea was to show off the
maple rub he'd brought back from Vermont... :) So it was nice to have
it on thighs so I'd enjoy it more... :)

That's true, though as you know I'm quite the purist a lot
of the time. On grilled chicken dark meat, it's a light
sprinkle of salt, not even pepper, for me. On white meat,
all the jazzing up possible, thank you. Night before last
I had white meat that had been marinated in Sriracha and
lime; it was quite good, even more surprising that it was
on United. Sadly, the noodles that came with were cooked
fresh last year perhaps; though they tasted fine with their
coconut red curry sauce, they had the texture of pablum.

If that had been the case, you'd likely not have had any steak and kidney pie to take back for Richard.

Just as well, then... (G) Richard did enjoy having a taste of that...

I don't begrudge him the taste at all.

... Our keen interest is not gluttony but a spirit of high adventure.

We'd like to think so. A Weller line?

Probably.... :)

I recognize a fair amount of Weller lines - he's good at
zingers, and a number of Drumlines. As one of you tagline
hounds says, it's a science collecting them.

... Barbarians may eat and the civilized may dine, but chowhounds feed.

I do all three. Do couturiers scarf?

Cranberry chutney
categories: vegetarian, holiday, sauce, relish
yield: 1 batch

12 oz cranberries
1 orange, peeled, chopped
1 apple, peeled, chopped
1 3/4 c sugar
1/4 c orange juice
1/2 c golden raisins
1/4 c chopped pecans
1 Tb apple cider vinegar
1/2 ts ground ginger
1/2 ts ground cinnamon

Combine all ingredients in a pot. Bring to boil. Drop
heat and simmer, stirring sometimes, until the berries
burst. Chill before serving.

Drumlin Farm, Mass. Audubon Society
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Quoting Michael Loo to Nancy Backus <=-

Funny thing is that for no apparent reason I'm beginning to
dislike bitter tastes and even in the last month 85-90%
chocolate has begun to bother me.

You might get weaned off all those frou-frou, over hopped, designer adult beverages yet.


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

Title: Vegetarian Chopped Liver
Categories: Side dish, Appetizer, Passover, Vegetarian
Yield: 2 Cups

1 1/2 c Green beans; pulverized
-(cooked)
2 ea Hard boiled eggs; grated
-use 3 or 4 whites instead
1/4 c Walnuts; pulverized/toasted
1/2 c Onion; finely minced
-sauted till soft in oil
1 T Dry white wine
Salt;
Black pepper;
pn Nutmeg
1 T Mayonnaise; low cal?

Combine everything (you can use a food processor) and chill. Use on
matzo crackers; as vegetable dip, or on bed of lettuce.

Source: Penina Freidenberg

Formatted by Elaine Radis; 3/92 @INETADDR auntie_e@prodigy.com

MMMMM


... I can't forget but I don't remember what. - Leonard Cohen
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--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Michael Loo to Nancy Backus on 11-04-19 11:21 <=-

I'm sure, and if the pickings were slim, which they never
are in these gatherings, I'd have tried them, but I was
saving my stomach space and have had pickles before.

True... pickings never seem to be slim in these gatherings... what with everyone entering in with gusto... ;) It was a particular subbrand that
I'd been curious about, and I've pretty much stopped buying pickles, as

Yeah, I've always been okay with Vlasic, but when a
manufacturer branches out like that, I'm somewhere
between suspicious and who cares.

I'm a little less suspicious of brands I'm fine with, a little
innovation isn't necessarily a bad thing... and if it's something that
catches my fancy, might even be a little curious about it.. ;)

we don't seem to remember to eat them at home... ;) I do like pickles, though, so do generally have some when available elsewhere... :)

I'm quite sensitive to salt as a taste (always been) and am
becoming more so to sour, so pickles are a sometime thing.
Funny thing is that for no apparent reason I'm beginning to
dislike bitter tastes and even in the last month 85-90%
chocolate has begun to bother me.

Then I guess you won't be interested in the Lindt 90% bars I have
here.... ;) I wonder if it's a medication side effect sort of thing...

I was under the impression he brought the leeks on the first
day he was there, and they got stuffed into the fridge. My
sense of time and place is not infallible any more, though.

As it was his first picnic, he may have been caught offguard with the
notion of bringing food and/or cooking there... ;) I'm glad he came
back on Sunday and entered in even more whole-heartedly... ;)

Perhaps, though that would imply that he'd not mused on
what and who brought the food to the events.

First time I went to a picnic, I had no real idea of what to expect...
As I recall, all I brought was a bottle of Glenlivet for Dale especially
to try... I'd seen the chatter about what various people were thinking
of bringing and or cooking there, but wasn't sure how anything I might
bring would fit in...

If the chicken had been white meat, I'd not have helped myself
to a piece but rather just had a bite of someone else's, as
there was plenty else to chow down on.

I'd likewise, probably... I think part of the idea was to show off the
maple rub he'd brought back from Vermont... :) So it was nice to have
it on thighs so I'd enjoy it more... :)

That's true, though as you know I'm quite the purist a lot
of the time. On grilled chicken dark meat, it's a light
sprinkle of salt, not even pepper, for me.

At home, we often cook very simply... but where served elsewhere, can
enjoy some sprucing up.... though often we find things to be much
saltier than we are used to...

On white meat, all the jazzing up possible, thank you. Night
before last I had white meat that had been marinated in
Sriracha and lime; it was quite good, even more surprising
that it was on United. Sadly, the noodles that came with were
cooked fresh last year perhaps; though they tasted fine with
their coconut red curry sauce, they had the texture of pablum.

Win some, lose some.... and yes, white meat chicken does need all the
jazzing up possible... :)

... Our keen interest is not gluttony but a spirit of high adventure.

We'd like to think so. A Weller line?

Probably.... :)

I recognize a fair amount of Weller lines - he's good at
zingers, and a number of Drumlines. As one of you tagline
hounds says, it's a science collecting them.

That's actually what one of my taglines says.... ;) Some I'll remember
where I got them... others, I don't really....

... Barbarians may eat and the civilized may dine, but chowhounds feed.

I do all three. Do couturiers scarf?

It would seem to make sense.... ;)

ttyl neb

... Deja stew - seriously old leftovers.

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