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

The danger is being lulled into a sense of false security
as good companies get swallowed up by less good ones,
which is so common in the food industry. Chili, a subject
dear to my heart, is a prime example of deterioration
caused by corporate raidership: there used to be several
brands worth buying on sale - Wolf, Gebhardt, even Hormel
(a raider rather than a raidee) used to be reasonably
spiced and had real chunks of meat. The good part is the
falloff spurred me to save dough and taste buds by making
my own.

innovation isn't necessarily a bad thing... and if it's something that catches my fancy, might even be a little curious about it.. ;)

Few food innovations have impressed me. A return to
old-time recipes isn't really an innovation, is it,
though, except in the marketing department.

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

At this point, no. 72 is my current limit.

here.... ;) I wonder if it's a medication side effect sort of thing...

Possibly - the only thing that's changed lately, though,
is doubling the ranolazine (an $85 copay for a generic!).

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

A substantial contribution.

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...

Food that tastes good or is interesting, not necessarily
both.

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...

The other day I went to an Italian place and blew up
mightily, requiring two doses of potassium (600 mg each)
and a bunch of water to fix things up. One problem was
I ordered the wild boar special, rather than the regular
stuff on the menu, which was mostly white meat chicken.

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... :)

Though I admit that's easy enough to do.

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....

Oh, so it was you.

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

I do all three. Do couturiers scarf?

It would seem to make sense.... ;)
... Deja stew - seriously old leftovers.

Deja crew: Your hair looked better long, Tom said cuttingly.

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

Title: Sm Chicken Fajitas
Categories: Poultry, Mexican
Yield: 6 servings

VIVIAN THIELE NRHF19C 2 Cloves Garlic; crushed
1 lb Chicken Breast; boneless 1/2 ts Ginger
and skinless ********************
*******Sauce******* 1 tb Oil
1/2 c Soy Sauce 1 md Onion; sliced
1 c Orange Juice 1 Green pepper; sliced
1 tb Lemon Juice 1 Red Pepper; sliced
1 ts Sugar 12 Flour Tortillas (6-8
inch)

Cut chicken breasts into strips 1/4" thick. Combine all sauce ingredients
and pour over chicken strips. Cover and refrigerate overnight. Drain meat
well and stir fry in oil along with onion and peppers until all pink
color
is gone from chicken pieces and vegetables are crisp-tender. Preheat
sandwich maker . Trim sides from tortillas to form squares 5 X 5 or 6 X 6
inches. Brush outside of each with oil. Lay 4 tortillas on pocket grid
oiled side down. Spoon chicken mixture into the triangle shaped pockets.
Top with tortillas, oiled side up. Close lid and cook 3 minutes or until
tortillas are heated through and sealed. Repeat with remaining
ingredients.
Makes 12 pockets.

-----
--- 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 11-10-19 15:19 <=-

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,

The danger is being lulled into a sense of false security
as good companies get swallowed up by less good ones,
which is so common in the food industry. Chili, a subject
dear to my heart, is a prime example of deterioration
caused by corporate raidership: there used to be several
brands worth buying on sale - Wolf, Gebhardt, even Hormel
(a raider rather than a raidee) used to be reasonably
spiced and had real chunks of meat. The good part is the
falloff spurred me to save dough and taste buds by making
my own.

The first two I'm not familiar with... at one time I was getting the
Hormel all-meat chili to use as a base for making chili...

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.. ;)

Few food innovations have impressed me. A return to
old-time recipes isn't really an innovation, is it,
though, except in the marketing department.

Not really an innovation, but possibly worth checking out to see if it's
an improvement on what has been available already... :)

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

At this point, no. 72 is my current limit.

They might or not be finished off by the time you finally get here... :)

here.... ;) I wonder if it's a medication side effect sort of thing...

Possibly - the only thing that's changed lately, though,
is doubling the ranolazine (an $85 copay for a generic!).

I looked that up in next year's formulary for my plan... and I see it's
a tier 4, just like my generic esomeprazole is.... which is likely to be
more like a $200 copay... I intend to talk them down to tier 3, as it is
the only thing I can take, which will bring the copay to their $47 copay
for "Preferred Brand".... If you are doubling it, though, you could be
getting more side effects from it... and I could see where taste could
be affected there...

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

A substantial contribution.

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...

Food that tastes good or is interesting, not necessarily
both.

So I've found out... :) But it did take a few picnics to figure it all
out... :)

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...

The other day I went to an Italian place and blew up
mightily, requiring two doses of potassium (600 mg each)
and a bunch of water to fix things up. One problem was
I ordered the wild boar special, rather than the regular
stuff on the menu, which was mostly white meat chicken.

I'd be tempted by that as well... :) Did it taste particularly
salty...?

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... :)

Though I admit that's easy enough to do.

It can be... :)

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....

Oh, so it was you.

See below.

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

I do all three. Do couturiers scarf?

It would seem to make sense.... ;)
... Deja stew - seriously old leftovers.

Deja crew: Your hair looked better long, Tom said cuttingly.

I like that one... :)

ttyl neb

... Tagline procurement isn't stealing...it's an art and a science.

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