And could, as I've noted, be used for packing
material in a pinch.

Possibly, but it's rather small bits, and would make a mess.... and
might attract bugs.... I suppose as long as it didn't smush too much, it might work in a dire situation.... ;)

If it's kept dry, it won't attract bugs any
more than the biodegradable foam peanuts do.
Speaking of which, did you know that mealworms
eat Styrofoam?

Right... so bugs eat the peanuts, too... ;)

Bugs are better at adapting than we are. Possibly
could be the speed of reproduction encouraging
natural selection, Studies have shown that after
disasters have killed off other kinds of organic
life, such as us, cockroaches will eat rubble,
i.e., brick and concrete dust, for as long as it
takes to keep going.

Star Market, a once-mighty chain that had an
identity crisis and couldn't figure out whether
it was going to be upscale or downscale, sort of
like Safeway. The brand has had its ups and downs
and once extincted itself,

Ah. Many many moons ago, we had Star Market here, whether the same or different from that chain... It was a good decent store, and I shopped
there happily until it got taken over by another chain, and the quality declined noticeably... by then, I'd also discovered Wegmans...

I wonder. We had two different kinds of Star
Market in New England. The one I'm referring to
was founded by the Mugar family, later became
part of Jewel/Osco, and now has been revived by
I think Albertson's.

but the name, owned
by Albertson's or someone like that, is making a
comeback. The one whose "sushi" I had is an upscale
one, in Chestnut Hill.

Apparently the sushi isn't even as good as Weggies'...?

I thought not, and I was not all that
enthusiastic about Weggie's's.

There are ways of coping. A successful kitchen
relies on several at once. I'm of the opinion
that the general should always be willing to
function as a footsoldier as necessary.

There are times at Lydia's where there isn't any general, just some
rather competent footsoldiers... :) Mostly succeeding in not being in
each other's way, even... ;)

It's merely important to keep out of others'
toes, and after a point, most families have
gotten to that condition. Not so random
agglomerations of people, but here on the
echo we've come to know each other and our
habits well enough that we can work together.

I've been at meals where one might call the
environment a division table, which is worse.

We try to not have that be the case.... :)

I hope not much trying is necessary.

Not really... and most of it is done beforehand, anyway.... Our family
gets along pretty well, anyway... :)

There's something to be said for that kind
of family. There's less to be said for other
kinds of families.

The good parts I tend to eat plain, with the
tail meat getting dipped into butter, and then
when the scraps get too small to enjoy
individually, they get stored in that butter
until a good big mouthful is collected.

At that point, it shouldn't matter much if the butter is congealed... :)

Texturally, it's better with melted.

Oh, also someone was a week late taking the
garbage out, but as I left the morning of the
26th, that didn't affect me.

Good timing.... :)

Heh. If I'd been around, though, the garbage
would not have been forgotten.

True.... :)

I bought just the meat and did it myself, it probably would have been
more cost as well as more work.... :)

If that's really the case, ... .

In this case, I think it really was... :)

I've seen situations in which the cost to
the consumer for the added value is zero or
even negative, but those are special conditions.

There are a lot of wwtt recipes around.
Some of them are kind of universally wwtt,
like orange and black together, some (as
below) dubious, but someone must like them.
Title: Harvest Tart
Categories: Cyberealm, Pies, Desserts

Or somebody decided to experiment with stuff there was there in the
house... :) Might not have turned out all that badly, although with
apples, I wouldn't have tried it... <G>

There was a BBS called Cyberealm, where in its
heyday people were MMing and posting what they
did the day before, whether it was any good or
not. That irritated me, and I really came down
hard on one guy, but there were several culprits.

Similar... but puffed wheat has more body to it.... We had that in the house, too....

Any reason for ever getting the rice
version, then?

Gluten-intolerance, maybe...? Don't really know Daddy's reasoning for getting either of them, except for cheap (and hopefully filling)... and
can't ask him any more...

Gluten intolerance was rare before it became a
Thing. If it were just that, the stuff wouldn't
have been invented until long after.

I admit that cream of wheat and cream of
rice are completely different, and the smell
*but not the taste) of the former brings back
some of my fondest childhood memories.

---------- Recipe via Meal-Master (tm) v8.00

Title: Cheese Souffle
Categories: Cheese/eggs, English
Yield: 4 servings

1 1/2 c Milk 1/2 c Mild cheddar, shredded
1/2 ts Salt 3 ea Eggs, separated
1/2 c Cream of Rice 2 tb Butter
1 x Grated Parmesan, optional

Combine milk and salt; scald. Sprinkle in Cream of Rice and cook,
stirring
constantly, for 1 minute. Remove from heat, cover, and let stand 4
minutes.
Add butter and cheese; stir until melted. Beat egg whites until stiff but
not dry. Beat egg yolks until lemon colored. Gradually blend warm rice
mixture into egg yolks. Fold in about 1/3 of beaten egg whites, then
remainder. Pour into an unbuttered, 1-1/2 qt souffle or baking dish, OR,
first lightly butter the souffle dish and dust with Parmmesian cheese.
Sprinkle top lightly with Parmesan. Bake in preheated 325 degree oven
until
puffed and golden brown, about 40 minutes. Serve immediately. Mrs.
William
W. LaViolette

-----
--- 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 01-23-19 08:03 <=-

Star Market, a once-mighty chain that had an
identity crisis and couldn't figure out whether
it was going to be upscale or downscale, sort of
like Safeway. The brand has had its ups and downs
and once extincted itself,

Ah. Many many moons ago, we had Star Market here, whether the same or different from that chain... It was a good decent store, and I shopped
there happily until it got taken over by another chain, and the quality declined noticeably... by then, I'd also discovered Wegmans...

I wonder. We had two different kinds of Star
Market in New England. The one I'm referring to
was founded by the Mugar family, later became
part of Jewel/Osco, and now has been revived by
I think Albertson's.

I don't know who owned our Star Market, and it's been gone for decades
now, maybe as much as 40 years.....

but the name, owned
by Albertson's or someone like that, is making a
comeback. The one whose "sushi" I had is an upscale
one, in Chestnut Hill.

Apparently the sushi isn't even as good as Weggies'...?

I thought not, and I was not all that
enthusiastic about Weggie's's.

I think that Wegmans' sushi's goodness depends in part on the particular
store and its sushi chef(s)... Friday, we used a couple of digital
coupons to purchase sushi for shopping night supper.... We did choose
carefully among the options (and the chefs were gone for the night
already, so it wasn't freshly fresh).... Richard remarked that it
actually was pretty good.... better than the reasonably decent buffet
sushi we can get... Still can't hold a candle to Fu's, of course...

There are ways of coping. A successful kitchen
relies on several at once. I'm of the opinion
that the general should always be willing to
function as a footsoldier as necessary.

There are times at Lydia's where there isn't any general, just some
rather competent footsoldiers... :) Mostly succeeding in not being in
each other's way, even... ;)

It's merely important to keep out of others'
toes, and after a point, most families have
gotten to that condition. Not so random
agglomerations of people, but here on the
echo we've come to know each other and our
habits well enough that we can work together.

The echo is more of a family by now than a random agglomeration of
people, after all... ;)

I've been at meals where one might call the
environment a division table, which is worse.

We try to not have that be the case.... :)

I hope not much trying is necessary.

Not really... and most of it is done beforehand, anyway.... Our
family gets along pretty well, anyway... :)

There's something to be said for that kind
of family. There's less to be said for other
kinds of families.

True. :) My brother and I continually are thankful that we do get
along well, especially as it's impacted our job as excutors of the
estate... :)

The good parts I tend to eat plain, with the
tail meat getting dipped into butter, and then
when the scraps get too small to enjoy
individually, they get stored in that butter
until a good big mouthful is collected.

At that point, it shouldn't matter much if the butter is congealed... :)

Texturally, it's better with melted.

OK, I'll give you that... :)

I bought just the meat and did it myself, it probably would have been more cost as well as more work.... :)

If that's really the case, ... .

In this case, I think it really was... :)

I've seen situations in which the cost to
the consumer for the added value is zero or
even negative, but those are special conditions.

Those mostly happen to people like CT Ruth, that make an ongoing
practice to try to make that sort of thing happen... I tend to mostly
just occasionally luck into a pretty good situation... :)

There are a lot of wwtt recipes around.
Some of them are kind of universally wwtt,
like orange and black together, some (as
below) dubious, but someone must like them.
Title: Harvest Tart
Categories: Cyberealm, Pies, Desserts

Or somebody decided to experiment with stuff there was there in the
house... :) Might not have turned out all that badly, although with
apples, I wouldn't have tried it... <G>

There was a BBS called Cyberealm, where in its
heyday people were MMing and posting what they
did the day before, whether it was any good or
not. That irritated me, and I really came down
hard on one guy, but there were several culprits.

Did they at least offer with the recipe a critique on how well or not it
turned out....? Or any ideas on what might make things work better next time....?

Similar... but puffed wheat has more body to it.... We had that in the house, too....

Any reason for ever getting the rice
version, then?

Gluten-intolerance, maybe...? Don't really know Daddy's reasoning for getting either of them, except for cheap (and hopefully filling)... and can't ask him any more...

Gluten intolerance was rare before it became a
Thing. If it were just that, the stuff wouldn't
have been invented until long after.

You were asking for any reason ever... gluten-intolerance could explain
it now.... I do recall running into instances of celiacs before it was
a Thing... but, granted, a lot fewer than now... Some of it might be
less fad, and more just that bodies are breaking down in more ways
because of the stresses put on them....

I admit that cream of wheat and cream of
rice are completely different, and the smell
(but not the taste) of the former brings back
some of my fondest childhood memories.

We had both cream of wheat and Wheatena growing up... much less often
than oatmeal, so more of a treat.... never cream of rice, although the
baby rice cereal probably was essentially cream of rice...

ttyl neb

... If it's lush, green and thriving in the garden... it's a weed.

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