Dinner last night

In article <[email hidden]>,

Dog3 said:

I had a lazy, calm day yesterday. I went to one of the farmer's markets
and bought 2 huge tomatoes, some monster Idaho bakers and some peaches. It
was too hot to do much outside. I wanted an easy dinner. I stopped at the
butcher's and bought 2 huge rib eyes, about 3/4 in thick. I did not
marinate the steaks but seasoned with a dry rub and let sit for about an
hour before throwing them on the grill. The first thing I did was clean
the potatoes. Then I rubbed them with canola oil and rolled them in kosher
salt. I wrapped 'em in foil and put them on the grill. I could not decide
what to do with the tomatoes so I cut the top off (ate 'em with S&P) and
sliced the tomatoes into 1/4s but did not slice the tomato all the way
through. I made the tomatoes into a salad bowl by spreading the sections
out. I drizzled on some olive oil and seasoned with s&p. I tore some
romaine into bite sized pieces and stuffed the tomatoes with it and topped
with crumbled blue cheese and shaved red onion. I sprinkled on a bit of
garlic viniagrette. I steamed some broccoli and carrots. Dessert was
fresh blueberries topped with fat free whipped topping.

I'm going to attempt to make a peach cobbler today.

Will it be THE ONE TRUE COBBLER? You need to Google for it, but I know
I've posted the recipe on rfc at least twice. We introduced SO's mom to
it over the weekend. She was impressed. Another convert to ONE TRUE
COBBLER-hood.

Cindy

--
C.J. Fuller

Delete the obvious to email me

"Dog3" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I had a lazy, calm day yesterday. I went to one of the farmer's markets
and bought 2 huge tomatoes, some monster Idaho bakers and some peaches.
It
was too hot to do much outside. I wanted an easy dinner. I stopped at the
butcher's and bought 2 huge rib eyes, about 3/4 in thick. I did not
marinate the steaks but seasoned with a dry rub and let sit for about an
hour before throwing them on the grill. The first thing I did was clean
the potatoes. Then I rubbed them with canola oil and rolled them in kosher
salt. I wrapped 'em in foil and put them on the grill. I could not decide
what to do with the tomatoes so I cut the top off (ate 'em with S&P) and
sliced the tomatoes into 1/4s but did not slice the tomato all the way
through. I made the tomatoes into a salad bowl by spreading the sections
out. I drizzled on some olive oil and seasoned with s&p. I tore some
romaine into bite sized pieces and stuffed the tomatoes with it and topped
with crumbled blue cheese and shaved red onion. I sprinkled on a bit of
garlic viniagrette. I steamed some broccoli and carrots. Dessert was
fresh blueberries topped with fat free whipped topping.

I'm going to attempt to make a peach cobbler today.

Michael

Rotisseried chicken with a basic rub, homemade french fries, and salad or
greenbeans here. Not terribly exciting, but easy and good!

Lynne A
[email hidden]

"Cindy Fuller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Dog3 said:

I had a lazy, calm day yesterday. I went to one of the farmer's markets
and bought 2 huge tomatoes, some monster Idaho bakers and some peaches.

It

Quoted message said:

Quoted message said:

was too hot to do much outside. I wanted an easy dinner. I stopped at

the

Quoted message said:

Quoted message said:

butcher's and bought 2 huge rib eyes, about 3/4 in thick. I did not
marinate the steaks but seasoned with a dry rub and let sit for about an
hour before throwing them on the grill. The first thing I did was clean
the potatoes. Then I rubbed them with canola oil and rolled them in

kosher

Quoted message said:

Quoted message said:

salt. I wrapped 'em in foil and put them on the grill. I could not

decide

Quoted message said:

Quoted message said:

what to do with the tomatoes so I cut the top off (ate 'em with S&P) and
sliced the tomatoes into 1/4s but did not slice the tomato all the way
through. I made the tomatoes into a salad bowl by spreading the

sections

Quoted message said:

Quoted message said:

out. I drizzled on some olive oil and seasoned with s&p. I tore some
romaine into bite sized pieces and stuffed the tomatoes with it and

topped

Quoted message said:

Quoted message said:

with crumbled blue cheese and shaved red onion. I sprinkled on a bit of
garlic viniagrette. I steamed some broccoli and carrots. Dessert was
fresh blueberries topped with fat free whipped topping.

I'm going to attempt to make a peach cobbler today.

Will it be THE ONE TRUE COBBLER? You need to Google for it, but I know
I've posted the recipe on rfc at least twice. We introduced SO's mom to
it over the weekend. She was impressed. Another convert to ONE TRUE
COBBLER-hood.

I googled for it (advanced group search) to no avail. Rats. I'll have to
keep making my untrue cobbler ;-)
Unless you want to fork it over (the recipe, that is!)

TammyM

Dog3 said:

I had a lazy, calm day yesterday.

Yay! How have you been feeling?

Quoted message said:

I went to one of the farmer's markets
and bought 2 huge tomatoes, some monster Idaho bakers and some peaches. It
was too hot to do much outside. I wanted an easy dinner. I stopped at the
butcher's and bought 2 huge rib eyes, about 3/4 in thick. I did not
marinate the steaks but seasoned with a dry rub and let sit for about an
hour before throwing them on the grill. The first thing I did was clean
the potatoes. Then I rubbed them with canola oil and rolled them in kosher
salt. I wrapped 'em in foil and put them on the grill. I could not decide
what to do with the tomatoes so I cut the top off (ate 'em with S&P) and
sliced the tomatoes into 1/4s but did not slice the tomato all the way
through. I made the tomatoes into a salad bowl by spreading the sections
out. I drizzled on some olive oil and seasoned with s&p. I tore some
romaine into bite sized pieces and stuffed the tomatoes with it and topped
with crumbled blue cheese and shaved red onion. I sprinkled on a bit of
garlic viniagrette. I steamed some broccoli and carrots. Dessert was
fresh blueberries topped with fat free whipped topping.

Sounds just lovely. And eating tomatoes with just some salt or
salt/pepper sprinkled on them is one of the true joys of my life.

serene

Quoted message said:

I'm going to attempt to make a peach cobbler today.

Michael

In article <[email hidden]>,

TammyM said:

I googled for it (advanced group search) to no avail. Rats. I'll have to
keep making my untrue cobbler ;-)
Unless you want to fork it over (the recipe, that is!)

I hate to see folks toil needlessly to make pretenders to THE ONE TRUE
COBBLER. Here is the recipe. It originally appeared in the June 1997
issue of Southern Living. The recipe is easily cut in half for small
households like ours.

1/2 c. butter
1 c. flour
2 c. sugar, divided
1 T. baking powder
pinch salt
1 c. milk
4 c. sliced peaches or nectarines (nectarines need not be peeled)
1 T. lemon juice
dash cinnamon or nutmeg (optional; I used a little cinnamon)

Preheat oven to 375. Melt butter in 13" x 9" baking dish in oven while
it's heating. Combine flour, 1 c. sugar, baking powder, & salt; add
milk, stirring just until moistened. Pour batter over melted butter in
pan. DO NOT STIR. Bring remaining 1 c. sugar, peach slices, and lemon
juice to boil over high heat, stirring constantly. Gently fold in
raspberries, then pour over batter. DO NOT STIR. Sprinkle with
cinnamon or nutmeg, if used. Bake 40-45 minutes until golden brown.
Serve warm or cool. Serves 10 in theory, fewer in reality.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article
<[email hidden]>,

Cindy Fuller said:

Gently fold in raspberries...

Yeah, we know, the raspberries don't appear in the list of ingredients.
BFD.

I used google to pull up an old rfc posting, where Cindy had reported a
successful variation on the original recipe, in which raspberries were
added to the peaches. She retyped it for tonight's post, and intended
to restore the recipe to the original, orthodox, One True Cobbler.

But it was past her bedtime when she typed this in. With those farm
girl genes, her brain goes into shutdown mode very quickly after the sun
goes down.

My opinion: although Cindy and I have tried this recipe with various
combos of fruit, and it never fails to please, the original peaches-only
version is still the best. Goes great with home-made whipped cream, or
vanilla ice cream.

--
Julian Vrieslander

Cindy Fuller said:

In article <[email hidden]>,

TammyM said:

I googled for it (advanced group search) to no avail. Rats. I'll have to
keep making my untrue cobbler ;-)
Unless you want to fork it over (the recipe, that is!)

I hate to see folks toil needlessly to make pretenders to THE ONE TRUE
COBBLER. Here is the recipe. It originally appeared in the June 1997
issue of Southern Living. The recipe is easily cut in half for small
households like ours.

1/2 c. butter
1 c. flour
2 c. sugar, divided
1 T. baking powder
pinch salt
1 c. milk
4 c. sliced peaches or nectarines (nectarines need not be peeled)
1 T. lemon juice
dash cinnamon or nutmeg (optional; I used a little cinnamon)

Preheat oven to 375. Melt butter in 13" x 9" baking dish in oven while
it's heating. Combine flour, 1 c. sugar, baking powder, & salt; add
milk, stirring just until moistened. Pour batter over melted butter in
pan. DO NOT STIR. Bring remaining 1 c. sugar, peach slices, and lemon
juice to boil over high heat, stirring constantly. Gently fold in
raspberries, then pour over batter. DO NOT STIR. Sprinkle with
cinnamon or nutmeg, if used. Bake 40-45 minutes until golden brown.
Serve warm or cool. Serves 10 in theory, fewer in reality.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Since when does cobbler have the dough on the bottom?

Kate

In article <[email hidden]>,

Kate Connally said:

Since when does cobbler have the dough on the bottom?

It's more of a batter than a dough. And the peaches tend to sink.
Think of those old Bisquick "impossible pies" that were popular among
some people in the 1970's and you get the idea.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article
<[email hidden]>
,

Julian Vrieslander said:

In article
<[email hidden]>,

Cindy Fuller said:

Gently fold in raspberries...

Yeah, we know, the raspberries don't appear in the list of ingredients.
BFD.

I used google to pull up an old rfc posting, where Cindy had reported a
successful variation on the original recipe, in which raspberries were
added to the peaches. She retyped it for tonight's post, and intended
to restore the recipe to the original, orthodox, One True Cobbler.

But it was past her bedtime when she typed this in. With those farm
girl genes, her brain goes into shutdown mode very quickly after the sun
goes down.

It was late for me, I admit. The bigger problem is how early the sun
rises here during the summer. My small gray alarm clock (Jasper, our
ADHD cat) is triggered by light. Good thing we moved to Seattle and not
to Alaska; otherwise, I'd be like Al Pacino's character in "Insomnia".

Quoted message said:

My opinion: although Cindy and I have tried this recipe with various
combos of fruit, and it never fails to please, the original peaches-only
version is still the best. Goes great with home-made whipped cream, or
vanilla ice cream.

The raspberry variation was devised to use up some berries in the
freezer. I posted it in honor of Barb Schaller's birthday last year.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Julian Vrieslander said:

In article
<[email hidden]>,

Cindy Fuller said:

Gently fold in raspberries...

Yeah, we know, the raspberries don't appear in the list of ingredients.
BFD.

I used google to pull up an old rfc posting, where Cindy had reported a
successful variation on the original recipe, in which raspberries were
added to the peaches. She retyped it for tonight's post, and intended
to restore the recipe to the original, orthodox, One True Cobbler.

But it was past her bedtime when she typed this in. With those farm
girl genes, her brain goes into shutdown mode very quickly after the sun
goes down.

My opinion: although Cindy and I have tried this recipe with various
combos of fruit, and it never fails to please, the original peaches-only
version is still the best. Goes great with home-made whipped cream, or
vanilla ice cream.

Thanks Cindy and Julian. I'll be picking blackberries Saturday
morning from my back forty (maybe the last blackberries???), and heat
or no, will give the ONE TRUE COBBLER recipe a go.

Ta again,
TammyM

I had a lazy, calm day yesterday. I went to one of the farmer's
markets
and bought 2 huge tomatoes, some monster Idaho bakers and some peaches.
It
was too hot to do much outside. I wanted an easy dinner. I stopped at
the
butcher's and bought 2 huge rib eyes, about 3/4 in thick. I did not
marinate the steaks but seasoned with a dry rub and let sit for about
an
hour before throwing them on the grill. The first thing I did was
clean
the potatoes. Then I rubbed them with canola oil and rolled them in
kosher
salt. I wrapped 'em in foil and put them on the grill. I could not
decide
what to do with the tomatoes so I cut the top off (ate 'em with S&P)
and
sliced the tomatoes into 1/4s but did not slice the tomato all the way
through. I made the tomatoes into a salad bowl by spreading the
sections
out. I drizzled on some olive oil and seasoned with s&p. I tore some
romaine into bite sized pieces and stuffed the tomatoes with it and
topped
with crumbled blue cheese and shaved red onion. I sprinkled on a bit of
garlic viniagrette. I steamed some broccoli and carrots. Dessert was
fresh blueberries topped with fat free whipped topping.

I'm going to attempt to make a peach cobbler today.

Michael

*******************

LOL @ gluttonous feast followed by dessert topped with fat free
topping. I bet when you load up on double Whoppers you order the Diet
Pepsi too, fatass. So, are you 300 or 400 lbs. by now? lmao!

On Thu, 21 Jul 2005 10:27:42 -0400, Kate Connally <[email hidden]>
wrote:

<snip>

Quoted message said:

Since when does cobbler have the dough on the bottom?

What you said. Cobbler dough is on top, as any right thinking cook
knows. Sheesh!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Thu 21 Jul 2005 08:47:52p, Terry Pulliam Burd wrote in rec.food.cooking:

Quoted message said:

On Thu, 21 Jul 2005 10:27:42 -0400, Kate Connally <[email hidden]>
wrote:

<snip>

Quoted message said:

Since when does cobbler have the dough on the bottom?

What you said. Cobbler dough is on top, as any right thinking cook
knows. Sheesh!

Then you need to read more cobbler recipes. Many recipes are constructed in
the manner of this recipe. The batter cooks up through and over most of the
fruit. It *is* a cobbler.

In the case of cobblers that use a stiff biscuit dough, then the dough is
either dropped onto the hot fruit or rolled and cut out and placed on top.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Wayne Boatwright said:

On Thu 21 Jul 2005 08:47:52p, Terry Pulliam Burd wrote in rec.food.cooking:

Quoted message said:

On Thu, 21 Jul 2005 10:27:42 -0400, Kate Connally <[email hidden]>
wrote:

<snip>

Quoted message said:

Since when does cobbler have the dough on the bottom?

What you said. Cobbler dough is on top, as any right thinking cook
knows. Sheesh!

Then you need to read more cobbler recipes. Many recipes are constructed in
the manner of this recipe. The batter cooks up through and over most of the
fruit. It *is* a cobbler.

In the case of cobblers that use a stiff biscuit dough, then the dough is
either dropped onto the hot fruit or rolled and cut out and placed on top.

And then there are southern style cobblers, which aren't like the
others..but made with something like pie dough....

Christine

On Thu 21 Jul 2005 09:41:39p, Christine Dabney wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Thu 21 Jul 2005 08:47:52p, Terry Pulliam Burd wrote in
rec.food.cooking:

Quoted message said:

On Thu, 21 Jul 2005 10:27:42 -0400, Kate Connally <[email hidden]>
wrote:

<snip>

>Since when does cobbler have the dough on the bottom?

What you said. Cobbler dough is on top, as any right thinking cook
knows. Sheesh!

Then you need to read more cobbler recipes. Many recipes are
constructed in the manner of this recipe. The batter cooks up through
and over most of the fruit. It *is* a cobbler.

In the case of cobblers that use a stiff biscuit dough, then the dough
is either dropped onto the hot fruit or rolled and cut out and placed on
top.

And then there are southern style cobblers, which aren't like the
others..but made with something like pie dough....

Absolutely. Many southern style cobblers are really like deep-dish pies,
always with a rolled out top pastry and often with a bottom pastry as well.
This is what my grandmothers and mother made.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Tested on: 7/21/2005 9:55:36 PM
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In article <[email hidden]>,

Christine Dabney said:

And then there are southern style cobblers, which aren't like the
others..but made with something like pie dough....

Feh. Infidels. The One True Cobbler is the only path to cobbler heaven.

--
Julian Vrieslander

Wayne Boatwright said:

On Thu 21 Jul 2005 09:41:39p, Christine Dabney wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

And then there are southern style cobblers, which aren't like the
others..but made with something like pie dough....

Absolutely. Many southern style cobblers are really like deep-dish pies,
always with a rolled out top pastry and often with a bottom pastry as well.
This is what my grandmothers and mother made.

Yes!!!!!!!!!!!!!!!!!!!!

Christine, who really wants to meet Wayne someday on her travels
through Phoenix...

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 21 Jul 2005 09:41:39p, Christine Dabney wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Thu 21 Jul 2005 08:47:52p, Terry Pulliam Burd wrote in
rec.food.cooking:

> On Thu, 21 Jul 2005 10:27:42 -0400, Kate Connally <[email hidden]>
> wrote:
>
> <snip>
>
>>Since when does cobbler have the dough on the bottom?
>
> What you said. Cobbler dough is on top, as any right thinking cook
> knows. Sheesh!

Then you need to read more cobbler recipes. Many recipes are
constructed in the manner of this recipe. The batter cooks up through
and over most of the fruit. It *is* a cobbler.

In the case of cobblers that use a stiff biscuit dough, then the dough
is either dropped onto the hot fruit or rolled and cut out and placed on
top.

And then there are southern style cobblers, which aren't like the
others..but made with something like pie dough....

Absolutely. Many southern style cobblers are really like deep-dish pies,
always with a rolled out top pastry and often with a bottom pastry as

well.

Quoted message said:

This is what my grandmothers and mother made.

--
Wayne Boatwright *¿*

In my area of Alabama,bottom pastry and woven lattace top. The top butter
brushed and sprinkled with sugar. The primary fruits,depending on season,
are apple,peach,and blueberry.,,then there are those 'canned things wearing
a fruit costume' (Gramdma just rolled over in her grave).

Darn,,now I gotta make one tomorrow!

Hubert

Quoted message said:

____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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"Julian Vrieslander" <[email hidden]> wrote in
message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Christine Dabney said:

And then there are southern style cobblers, which aren't like the
others..but made with something like pie dough....

Feh. Infidels. The One True Cobbler is the only path to cobbler heaven.

--
Julian Vrieslander

When you get to Heaven Grandma desires a few words with you. :-)

Hubert