Let the mocking begin

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...
I am stunned by the number of people who are influenced by

Quoted message said:

anything that is said on The Food Network. This includes the use of what
I
think of as "designer" salts, which cost an arm and a leg. What's the
point
of pink salt?

'Some' of the cooks/chefs that are on Food Network are OK, IMO, to be
influenced by; maybe not 'everything' that the ones liked say, but they are
worthy of listening to.

RE pink salt, I've never seen any, but some salt does contain minerals
(specks of minerals) that will influence the color. Hawaiian salt contains
clay, I believe, which makes it a pink-ISH color. Others may not think
these have any extra value, but then, some do.
--
Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort."

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...
Let's put it this way, Flat Leaf Parsley. What makes it

Quoted message said:

better than other parsley? Parsley in and of itself doesn't contribute
much
to a dish. But The Food Network certainly claims you'd better use flat
leaf. Why?

Jill

Two different tastes.
Dee Dee

"James Silverton" <[email hidden]> wrote in message
news:vvsPi.6351$ln.4544@trnddc07...

Quoted message said:

I have been trying all my life to decide if I like large quantities of
parsley in a dish. In other words, as a component rather than a flavoring.
One preparation of a fair amount that I still remember was a side dish of
quickly deep-fried parsley. It was served in a restaurant in Geneva with
fish and was very good but I've given up deep-frying things.

Quoted message said:

Jim Silverton
Potomac, Maryland

James, there are three dishes that I particulary like using a heckuva lot of
parsley.

1) eggs mit parsley (loads and loads of it)
2) a cream sauce loaded with parsley (served cold) over fettucine
3) taboulleh- actually made with 1/2 parsley (I think this is the way it is
made traditionally)

I think all would be considered a component in the dishes. IOW the dish
would not at all be the same without the large amount used.

--
Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort."

"James Silverton" <[email hidden]> wrote in message
news:poqPi.6657$j14.3665@trnddc06...

Quoted message said:

jmcquown wrote on Thu, 11 Oct 2007 09:13:22 -0500:

j> Sorry, Felice. The OP said the use of canned soups would be
j> too salty, hence my mention of buying the low-salt versions
j> and adjusting for salt as needed by adding sea salt. That's
j> where sea salt came into the equation.

Are we having a fight about semantics? If you want to use sodium chloride
from the sea that's fine but are you using "sea salt" to mean regular
salt, which is usually mined.

James Silverton
Potomac, Maryland

All salt is sea salt. Even regular mined salt once came from a sea. Even
salt mined in the middle of Kansas once came from a sea.

Ms P

Wayne Boatwright said:

Oh pshaw, on Thu 11 Oct 2007 09:50:41a, Ophelia meant to say...

Quoted message said:

Wayne Boatwright said:

Oh pshaw, on Thu 11 Oct 2007 07:18:49a, Ophelia meant to say...

> jmcquown wrote:
> . She didn't know how to cook so that book was
>> very well used; also splotched and spotted and pages falling out.
>
> The happier the cook, the more the blotches🙂
>
>

It's funny, when I go through my own cookbooks that I've used a lot,
I can usuallya associate certain spots and splotches with the times
they occurred, even though many were from years ago.

As can I🙂))

All we can do is hope🙂)))

Dee Dee said:

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

Quoted message said:

jmcquown wrote:
. She didn't know how to cook so that book was

Quoted message said:

very well used; also splotched and spotted and pages falling out.

The happier the cook, the more the blotches🙂

I used to use one of those shields that you prop up on the counter a
see-thru acrylic thingie.

Bbut now when I want to use a recipe in a book, I usually scan it and
print it out, mark the heck out of it.
Then if I like it, I put it in my "Recipes Tried and True" file.

Dee Dee,
also the Happy Cook :-)))

Ta Ta, O.

🙂)))

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

Quoted message said:

"James Silverton" <[email hidden]> wrote in message
news:poqPi.6657$j14.3665@trnddc06...

Quoted message said:

jmcquown wrote on Thu, 11 Oct 2007 09:13:22 -0500:

j> Sorry, Felice. The OP said the use of canned soups would be
j> too salty, hence my mention of buying the low-salt versions
j> and adjusting for salt as needed by adding sea salt. That's
j> where sea salt came into the equation.

Are we having a fight about semantics? If you want to use sodium chloride
from the sea that's fine but are you using "sea salt" to mean regular
salt, which is usually mined.

James Silverton
Potomac, Maryland

All salt is sea salt. Even regular mined salt once came from a sea. Even
salt mined in the middle of Kansas once came from a sea.

Ms P

Also just the opposite of "underground sea salt" is top- of -mountain sea
shells.

Years ago while living in Roswell, NM, a friend and I used to go out rock
hunting during the day. One day she came by and said that she had been out
hiking and she was very excited that had something that she wanted to show
me.
We went to the top of a wee-mountain, and there sure enough on the ground
were sea-shells.

--
Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort."

Felice Friese said:

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

Quoted message said:

On Tue, 9 Oct 2007 21:26:52 -0500, "jmcquown" <[email hidden]>

Quoted message said:

Salt is salt, IMHO. They certainly charge much more for coloured crystals
ground and called "sea salt". But if you look at salt from places like
where Tabasco sauce is made in Louisiana, the salt used to make it comes
from very deep salt caves. Sea salt. It's not blue. It's not black.
It's
not pink. It's pure white salt.

Go ahead! Pay more for all this other stuff if The Food Network tells you
to. Meanwhile I'll buy regular sea salt.

Jill

jesus, jill, this is wacky even for you. no one has mentioned sea
salt in this thread except for you. but go ahead and make fun of your
imaginary friends.

your pal,
blake

Sheesh! Are we going to do the panko trick about salts now? There IS a
difference!

Felice

i don't want to argue about salt, either. just wondering how the lack
of virtue in sea salt cam up in the discussion.

your pal,
blake

On Thu, 11 Oct 2007 12:42:24 -0400, Goomba38 <[email hidden]>

Quoted message said:

jmcquown wrote:
Let's put it this way, Flat Leaf Parsley. What makes it

Quoted message said:

better than other parsley? Parsley in and of itself doesn't contribute much
to a dish. But The Food Network certainly claims you'd better use flat
leaf. Why?

Perhaps you don't use enough to notice the difference but I do. Italians
and Greeks use a hellafa lot of parsley (unlike so many Americans who
think it just adds a bit of color to a dish or garnish to a plate) and I
find the flat leaf much easier to use as well as more flavorful.

You seem resistant to any idea that might be shared on FoodTV even if it
is correct?

jill seems resistant to any product she doesn't use or like. i just
wonder why she feels the need to jump into any discussion with this
vital information.

actually, i don't wonder. in her mind it means she is smart (because
the products cost too much) and everyone who likes them is dumb. jill
triumphs again!

your pal,
blake

PeterLucas said:

"jmcquown" <[email hidden]> wrote innews:[email hidden]:

Quoted message said:

Quoted message said:

Come on, Jill. You're trolling, right?

Quoted message said:

Trolling for what?!

To get a reaction. Which you seem to do quite a lot.

Isn't hubby doing it for you anymore??

Quoted message said:

I don't know where you got

Quoted message said:

the idea that the Food Network is promoting the use of designer sea
salt. The various sea salts have been around for sale for a long,
long time. You just may not have been aware.

Quoted message said:

Actually saw them first touted on PBS cooking shows in the 1980's.
Like they're something "special".

Back then, they were...... you dinasour.

A typo?

--Bryan

On Thu, 11 Oct 2007 12:38:47 -0400, Goomba38 <[email hidden]>

Quoted message said:

jmcquown said:

(As for blake, my imaginary "pal", I'm not on medication so there's nothing
to adjust.) I am stunned by the number of people who are influenced by
anything that is said on The Food Network. This includes the use of what I
think of as "designer" salts, which cost an arm and a leg. What's the point
of pink salt?

I am not "influenced" by FoodTV since I pretty much gave up on watching
it long ago. Panko has been sold in the Japanese food section of the
commissary for so many years that *that* is where I first learned of it.
You may be late to discover it (and hate it) but its been used by many
more chefs and cooks than just a small audience watching FoodTV. Many
magazines and chefs feature it and they're in no way associated with
FoodTV.

nonsense. everyone knows that japan is an imaginary country that was
invented by food t.v. to gull innocent americans.

your pal,
tokyo rose

Janet Baraclough said:

The message <SwZOi.4821$8F.216@trnddc05>
from "Paul M. Cook" <[email hidden]> contains these words:

Quoted message said:

Who cares what "they" think? I've been cooking with canned soups or years.
I could not make a decent tuna noodle casserole or chicken noodle casserole
without them. Talk about comfort food. I've cooked TNC at 3 am when I
needed something warm, tasty and pleasing to make me feel better about the
[censored] that life can sometimes turn into. I owe my life to cream of
mushroom soup! I admit it!! I am glad I have a pantry full of the stuff.

Your addiction to cream of mushroom soup is surely the direct cause
of your insomnia and life problems. Get help before it's too late. And
remember, going cold turkey is not an excuse to pour on some cream of
mushroom soup and heat it up.

Janet.

no doubt it's the m.s.g.

your pal,
blake

On Wed, 10 Oct 2007 20:16:14 GMT, "Randy Johnson" <[email hidden]>

Quoted message said:

Paul M. Cook said:

Quoted message said:

Your addiction to cream of mushroom soup is surely the direct cause
of your insomnia and life problems. Get help before it's too late. And
remember, going cold turkey is not an excuse to pour on some cream of
mushroom soup and heat it up.

I am not addicted, I can quit any time I want.

Paul

me too; and the proof is, I have quit many times over the past few years.

it's no worse than smoking. at least you can still eat cream of
mushroom in saloons.

your pal,
blake

Felice Friese said:

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

Quoted message said:

At the funeral where I took all those deviled eggs last week, the family
had a family cookbook. My wife got ahold of a copy and went thru it and
found all the cake recipes that were submitted by Elenore (woman who
died.) She and a friend (mostly the friend) baked about ten 1/4-sheet
cakes from the cookbook, then set them out on the serving table with
little cards in front with the recipe names -- "Aunt Ruby's Fresh Apple
Cake" and "LazyDazy Cake" sort of names -- and didn't say anything.

About an hour into the meal, the family figured out what the name cards
were all about. It meant a whole lot to some of the sisters and
daughters.

Bob

What an absolutely lovely thing to do! Once the guests figured it out they
must have been quite delighted.

Felice

i even think that's sweet, and i generally despise sweet.

your pal,
blake

Becca said:

zxcvbob said:

At the funeral where I took all those deviled eggs last week, the family
had a family cookbook. My wife got ahold of a copy and went thru it and
found all the cake recipes that were submitted by Elenore (woman who
died.) She and a friend (mostly the friend) baked about ten 1/4-sheet
cakes from the cookbook, then set them out on the serving table with
little cards in front with the recipe names -- "Aunt Ruby's Fresh Apple
Cake" and "LazyDazy Cake" sort of names -- and didn't say anything.

About an hour into the meal, the family figured out what the name cards
were all about. It meant a whole lot to some of the sisters and daughters.

Bob

Whoever thought of doing that was very thoughtful. It was meaningful for
the family and I am sure Elenore would have been pleased. That is a
wonderful idea for many of us to use in the future.

Hey, I wonder if they will serve Sangria at my memorial service? =:+)

Becca

i was thinking more along the lines of a cash bar for mine.

your pal,
blake

Oh pshaw, on Thu 11 Oct 2007 10:21:42a, Dee Dee meant to say...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...
Let's put it this way, Flat Leaf Parsley. What makes it

Quoted message said:

better than other parsley? Parsley in and of itself doesn't contribute
much to a dish. But The Food Network certainly claims you'd better use
flat leaf. Why?

Jill

Two different tastes.
Dee Dee

Every time I look for flat leaf parsley, it is wilted and unappetizing. I
don't mind the curly leaf variety for most things.

--
Wayne Boatwright
__________________________________________________

The Rule of Fives states that all things happen in
fives, or are divisible by or are multiples of
five, or are somehow directly or indirectly
related to a five.

Dee Dee said:

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

Quoted message said:

"James Silverton" <[email hidden]> wrote in message
news:poqPi.6657$j14.3665@trnddc06...

Quoted message said:

jmcquown wrote on Thu, 11 Oct 2007 09:13:22 -0500:

j> Sorry, Felice. The OP said the use of canned soups would be
j> too salty, hence my mention of buying the low-salt versions
j> and adjusting for salt as needed by adding sea salt. That's
j> where sea salt came into the equation.

Are we having a fight about semantics? If you want to use sodium chloride
from the sea that's fine but are you using "sea salt" to mean regular
salt, which is usually mined.

James Silverton
Potomac, Maryland

All salt is sea salt. Even regular mined salt once came from a sea. Even
salt mined in the middle of Kansas once came from a sea.

Ms P

Also just the opposite of "underground sea salt" is top- of -mountain sea
shells.

Years ago while living in Roswell, NM, a friend and I used to go out rock
hunting during the day. One day she came by and said that she had been out
hiking and she was very excited that had something that she wanted to show
me.
We went to the top of a wee-mountain, and there sure enough on the ground
were sea-shells.

That's the result of the shifting of tectonic plates centuries ago.

Serene said:

I have been on a sort of a crusade lately to make all the foods my
mom made for us when we were kids. None of my siblings has any
interest in cooking, and I don't want my mom's recipes to die out
when she dies. She's been having a blast teaching me over the phone
to make knaedlach (matzoh-ball) soup, lasagna, pot roast, and on and
on.

There's one dish, though, that was one of my very favorites when I
was a child that I haven't asked her about: Chicken and rice.

The reason I haven't asked her is that I knew the recipe involved at
least one can of Campbell's cream of mushroom soup. Oy.

It's worse than that, as it turns out: One can EACH of cream of
mushroom, cream of chicken, and cream of celery.

I bit the bullet and bought the stuff. I will certainly find the
resulting casserole too salty, but I'm eager to see if I can
recreate my mom's one really trashy offering. Mostly, she cooked
delicious foods from scratch, and still does. Tomorrow night,
though, we're having chicken and rice, and I don't care who knows
it. :-)

Cream-of soups are usually based on a white sauce with seasoning from
mushrooms, celery, chicken, or whathaveyou. On the Jewish food lists,
a velout sauce is used with chicken and cream-of, and I'm told works
well.

Need a recipe, or are you up to finding them on your own?

maxine in ri

Michael \'Dog3\ said:

Melba's Jammin' <[email hidden]> dropped this

Quoted message said:

Quoted message said:

Sweet Jesus! Do you know the writing of Ambrose Bierce?
"Praiseworthy homicide" would have applied here, I think.

I've not read Ambrose Bierce. I'll have to find his writings. Anyone
that used the phrase "Praiseworty homicide" must be a person of interest
and would certainly have my vote.

Michael

bierce's best-known work is the devil's dictionary, begun in 1875:

Aborigines
Persons of little worth found cumbering the soil of a newly
discovered country. They soon cease to cumber; they fertilize.
Arrest
Formally to detain one accused of unusualness.
Barometer
An ingenious instrument which indicates what kind of weather we
are having.
Bore
A person who talks when you wish him to listen.
Cannon
An instrument employed in the rectification of national
boundaries.
Christian
One who believes that the New Testament is a divinely inspired
book admirably suited to the spiritual needs of his neighbor. One who
follows the teachings of Christ in so far as they are not inconsistent
with a life of sin.
Corporation
An ingenious device for obtaining individual profit without
individual responsibility.
Idiot
A member of a large and powerful tribe whose influence in human
affairs has always been dominant and controlling.
Insurrection
An unsuccessful revolution.
Love
A temporary insanity curable by marriage.
Marriage
The state or condition of a community consisting of a master, a
mistress and two slaves, making in all, two.
Pray
To ask that the laws of the universe be annulled on behalf of a
single petitioner confessedly unworthy.
Vote
The instrument and symbol of a freeman's power to make a fool of
himself and a wreck of his country.
Zeal
A certain nervous disorder afflicting the young and inexperienced.

<http://en.wikipedia.org/wiki/Devil%27s_dictionary>

....but he was also a write of short stories (most notably 'an
occurrence at owl creek bridge'😉 and essays. he was also a
journalist. he disappeared completely under mysterious circumstances
in 1914.

<http://en.wikipedia.org/wiki/Ambrose_Bierce>

your pedantic pal,
blake

Dee wrote on Thu, 11 Oct 2007 13:26:14 -0400:

DD> "James Silverton" <[email hidden]> wrote in
DD> message news:vvsPi.6351$ln.4544@trnddc07...
??>>
??>> I have been trying all my life to decide if I like large
??>> quantities of parsley in a dish. In other words, as a
??>> component rather than a flavoring. One preparation of a
??>> fair amount that I still remember was a side dish of
??>> quickly deep-fried parsley. It was served in a restaurant
??>> in Geneva with fish and was very good but I've given up
??>> deep-frying things.

??>> Jim Silverton
??>> Potomac, Maryland

DD> James, there are three dishes that I particulary like using
DD> a heckuva lot of parsley.

DD> 1) eggs mit parsley (loads and loads of it)
DD> 2) a cream sauce loaded with parsley (served cold) over
DD> fettucine 3) taboulleh- actually made with 1/2 parsley (I
DD> think this is the way it is made traditionally)

Thanks, they sound very interesting, particularly the taboulleh
that I may try this weekend!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not