NANCY BACKUS wrote to DAVE DRUM <=-
I think Daddy managed to get a deal on the pre-cut... he might have cut
it down himself at some point, but by the time I was helping cook, he
was getting the pre-cut stuff, as I never had to cut it down, that I
remember, anyway.... Cutting up the veggies for the stew, yes.... We
made it with canned tomatoes and their juice, instead of the thicker
gravy.... Probably it went farther that way....
Seldom had 'maters (as such) in beef stew. Tomato paste, yes. And
tatties, carrots, peas (in season), onion, sometimes a neep (not
often). And I often omit the tomato entirely.
I rarely add the tomatoes now when I make stew, although I've done
once in a while.... Growing up, it was carrots, potatoes and
bay leaf... maybe parsley flakes, too.... Now, I'll usually add
celery and fresh garlic to that... not so often the bay leaf, and
don't have parsley flakes on hand either.... and will also add
whatever happens to be on hand to toss in as well at times... :)
On 05-03-19 11:48, Dave Drum <=-
spoke to Nancy Backus about Stew <=-
And, of course, my general-purpose add-in .... dry "onion soup" mix.
An inexpensive additive which works on many levels in many things. But, oddly, not for making onion soup.
Dale Shipp wrote to Dave Drum <=-
And, of course, my general-purpose add-in .... dry "onion soup" mix.
An inexpensive additive which works on many levels in many things. But, oddly, not for making onion soup.
I think that has been discussed in the echo before. No one has
admitted to actually making soup with it -- but it is a staple in many kitchens. Gail adds it to pot roasts.
This does not look like it has any where near the heat level that I associate with Vindaloo dishes. OTOH, I have seen statements that vindaloo really means potato and vinegar, which this certainly has.
Quoting Dave Drum to Nancy Backus on 05-03-19 11:48 <=-
Seldom had 'maters (as such) in beef stew. Tomato paste, yes. And
tatties, carrots, peas (in season), onion, sometimes a neep (not
often). And I often omit the tomato entirely.
I rarely add the tomatoes now when I make stew, although I've done
once in a while.... Growing up, it was carrots, potatoes and
bay leaf... maybe parsley flakes, too.... Now, I'll usually add
celery and fresh garlic to that... not so often the bay leaf, and
don't have parsley flakes on hand either.... and will also add
whatever happens to be on hand to toss in as well at times... :)
I don't often add celery because I stock it so seldom.
Bay leaf is a staple item in my cabinet. And *always* onion. Don't
think I've ever bought a container of parsley flakes. Fresh parsley
- both flat and curly leaf .... of course
And, of course, my general-purpose add-in .... dry "onion soup" mix.
An inexpensive additive which works on many levels in many things. But, oddly, not for making onion soup.
NANCY BACKUS wrote to DAVE DRUM <=-
I don't often add celery because I stock it so seldom.
Ever since the gout hit, I make sure I keep celery in stock... and
haven't had any trouble managing to use it all before it goes bad any more.... it gets put into all sorts of things, and onion/garlic/celery
is a basic building block for much of my cooking... all from fresh...
Bay leaf is a staple item in my cabinet. And *always* onion. Don't
think I've ever bought a container of parsley flakes. Fresh parsley
- both flat and curly leaf .... of course
I do have bay leaf, and dried minced onion, but rarely use them... And
I don't use parsley, though I might if I had some, so don't think to
get it fresh....
And, of course, my general-purpose add-in .... dry "onion soup" mix.
An inexpensive additive which works on many levels in many things.
But, oddly, not for making onion soup.
Haven't had that on hand for ages.... used to use it once in a while
for making dips... never made onion soup, from a mix or from scratch, though... but have had it at a restaurant from time to time.... :)
Quoting Nancy Backus to Dave Drum <=-
... Pasteurization is murder! Won't someone think of the bacteria?
Quoting Dave Drum to Nancy Backus on 05-08-19 06:21 <=-
I don't often add celery because I stock it so seldom.
Ever since the gout hit, I make sure I keep celery in stock... and
haven't had any trouble managing to use it all before it goes bad any
more.... it gets put into all sorts of things, and onion/garlic/celery
is a basic building block for much of my cooking... all from fresh...
Add some bell pepper and you could become a Cajun cook. Bv)=
I used to suffer gout-like symptoms when I was pounding up and down
the nation's highways. My salvation was Doan's Pills - which work like Lasix/furosemide and keep the kidleys/system flushed out. Now that the
doc has me taking a pee pill with my morning dope I don't have a
problem any longer. Oddly, the furosemide - even without the Part D insurance - is le$$ than the OTC Doan's Pills.
Bay leaf is a staple item in my cabinet. And *always* onion. Don't
think I've ever bought a container of parsley flakes. Fresh parsley
- both flat and curly leaf .... of course
I do have bay leaf, and dried minced onion, but rarely use them... And
I don't use parsley, though I might if I had some, so don't think to
get it fresh....
I have two varieties of bay leaf - Turkish and Californian. The
Turkish variant is milder. If I need onion I use fresh. One of my
gadgets comes in handy (two actually) for onions. The mandolin and the
"As Seen On TV" onion chopper (dicer really).
Parsley grows like weeds around here so it's easy to have fresh
during the growing season. And it dries easily.
And, of course, my general-purpose add-in .... dry "onion soup" mix.
An inexpensive additive which works on many levels in many things.
But, oddly, not for making onion soup.
Haven't had that on hand for ages.... used to use it once in a while
for making dips... never made onion soup, from a mix or from scratch,
though... but have had it at a restaurant from time to time.... :)
I'd just as soon have "beef tea" TBH. Onion Soup is so hard to get
right - or at least to get right enough that I'll like it. Sort of
like meatloaf. I've never managed to make a meatloaf that I was happy with. Same for onion soup. Although I have had some of each that I
liked .... a few widely separated times.
If a restaurant has a good French Onion soup chances are the rest of
their offerings are going to be more than acceptable.
Quoting Bill Swisher to Nancy Backus on 05-09-19 15:09 <=-
Quoting Nancy Backus to Dave Drum <=-
... Pasteurization is murder! Won't someone think of the bacteria?
You should look into the TTL, aka hop limit, on packets. I once
proposed we get a mascara smeared Sally Stuthers to do a fund raiser
for the poor packets...
NANCY BACKUS wrote to DAVE DRUM <=-
Add some bell pepper and you could become a Cajun cook. Bv)=
I thought they used the bell pepper where I use the celery... And I'm
not all that enamored of bell pepper anyway, especiall green... ;)
I used to suffer gout-like symptoms when I was pounding up and down
the nation's highways. My salvation was Doan's Pills - which work like Lasix/furosemide and keep the kidleys/system flushed out. Now that the
doc has me taking a pee pill with my morning dope I don't have a
problem any longer. Oddly, the furosemide - even without the Part D insurance - is le$$ than the OTC Doan's Pills.
Not all that surprising... it's one of the really inexpensive
generics.... Dunno how expensive brand is... I've not taken it, and
when I was picking it up for someone else it was always the generic version...
Bay leaf is a staple item in my cabinet. And *always* onion. Don't
think I've ever bought a container of parsley flakes. Fresh parsley
- both flat and curly leaf .... of course
I do have bay leaf, and dried minced onion, but rarely use them... And
I don't use parsley, though I might if I had some, so don't think to
get it fresh....
I have two varieties of bay leaf - Turkish and Californian. The
Turkish variant is milder. If I need onion I use fresh. One of my
gadgets comes in handy (two actually) for onions. The mandolin and
the "As Seen On TV" onion chopper (dicer really).
NANCY BACKUS wrote to BILL SWISHER <=-
Quoting Bill Swisher to Nancy Backus on 05-09-19 15:09 <=-
Quoting Nancy Backus to Dave Drum <=-
... Pasteurization is murder! Won't someone think of the bacteria?
You should look into the TTL, aka hop limit, on packets. I once
proposed we get a mascara smeared Sally Stuthers to do a fund raiser
for the poor packets...
Ok.... you've totally lost me on that one.... :) Was this meant for someone else...? Or do I just not have the context....?
Quoting Nancy Backus to Bill Swisher <=-
Ok.... you've totally lost me on that one.... :) Was this meant for someone else...? Or do I just not have the context....?
Quoting Bill Swisher to Nancy Backus on 05-12-19 07:46 <=-
Ok.... you've totally lost me on that one.... :) Was this meant for
someone else...? Or do I just not have the context....?
Sorry, bad computer humor, poor little orphaned packets with an
arbitrary lifespan.
The TTL value is part of a TCP/IP packet, it stands for "Time To
Live". Basically it's purpose is to keep packets from bouncing around forever. Every time a packet gets to a router it decrements the number and sends it on. When the TTL hits zero, the packet becomes a small
pile of bits on the floor behind the equipment. Often mistaken for
dust.
The point being is that it's a preassigned number, with 64 being the "normal" initial value. On a lark I took a quick peek, it appears
there are 8 routers between this computer and Washington State. As a
rule every trip out of Alaska is just a short jet flight through
Seattle to start with, 1450 miles and 3:30 on the clock. Internet
traffic is no different. Could be worse, when I moved here in 1980 our data, where I worked, took 2 hops via geosynchronous satellites.
That's almost half a second, one way, at the speed of light. That protocol required a handshake every second, so the Devil can be in the details. I won't go into unbalanced phone circuits and the echo they create.
Sorry.
Sorry.
Quoting Dave Drum to Nancy Backus on 05-12-19 06:42 <=-
Add some bell pepper and you could become a Cajun cook. Bv)=
I thought they used the bell pepper where I use the celery... And I'm
not all that enamored of bell pepper anyway, especiall green... ;)
Other than colour I don't taste any difference. I'm am told that the
red are sweeter that either the green (immature) or yellow (middle
stage). And they have more beta-carotene. <SHRUG> I do not taste any enhanced sweetness. But, I do know that red does spoil/go soft much
more readily than the green.
Whatever. I use bell peppers a lot. And once my raised be planter is
in place will plant bell peppers next to jalapenos to get my own Mexi-bells.
I've got a jar of minced garlic that I've never opened. If I'm not
using fresh alliums in my cooking I resort to onion or garlic granules.
When making chilli I habitually use the granules - mostly because they
are a known and repeatable flavour profile. Fresh is liable to be all
over the map on sweetness, pungency and strength.
Quoting Dave Drum to Nancy Backus on 05-12-19 06:45 <=-
... Pasteurization is murder! Won't someone think of the bacteria?
You should look into the TTL, aka hop limit, on packets. I once
proposed we get a mascara smeared Sally Stuthers to do a fund raiser
for the poor packets...
Ok.... you've totally lost me on that one.... :) Was this meant for
someone else...? Or do I just not have the context....?
'Twas a facetious comment - a jape, if you will. Tongue-in-cheek.
The word facetious comes from the French facétie for "joke," and has come to describe a joke with a little drop of sarcasm. It used to
imply "funny and witty". Also, one of the few English words containing
the vowels a, e, i, o, u in order.
On 05-03-19 11:48, Dave Drum <=-Gail adds it to pot roasts.
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