A cooking mistake that turned out well

[jmcquown]

I intended to make spinach feta quiche for dinner. I drained the
spinach. I use a collapsible steamer basket to drain the liquid from
frozen spinach. I set it to the side.

I combined the eggs, milk, the crumbled feta and the grated parmesan.
Added salt & pepper, freshly chopped parsley, a dash of lemon juice and
other seasonings. Whisked it really well...

And completely forgot to add the spinach. Oops!

Poured the mixture into the prepared pie crust and into the oven it
went. I remember thinking hmmm, it didn't look right. But I was
distracted by something else going on so I put it in the oven, set the
timer and let it go.

The timer went off. Quiche is done! That's when I realized... dang! I
forgot to add the spinach!

But guess what? This "I forgot the spinach" cheese quiche is very tasty! :)

Jill

[John Kuthe]

Well of course it is! Same way I always made food my young son would heat because I didn't put anything gross in it!

John Kuthe...

[Cheri]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:odu9ol$m72$1...@dont-email.me...

LOL, I hate when that happens.

Cheri

[jmcquown]

LOL I'll likely make that same mistake on purpose in the future. I
guess I'll heat up the spinach as a side dish with some pasta tonight. :)

Jill

[Ed Pawlowski]

On 4/27/2017 10:38 PM, jmcquown wrote:
> I intended to make spinach feta quiche for dinner. I drained the
> spinach. I use a collapsible steamer basket to drain the liquid from
> frozen spinach. I set it to the side.
>

> The timer went off. Quiche is done! That's when I realized... dang! I
> forgot to add the spinach!
>
> But guess what? This "I forgot the spinach" cheese quiche is very
> tasty! :)
>
> Jill

End result is what counts. I've done similar things a couple of times.

I served a pound cake with blueberry topping. I was asked "I thought
you were going to add the berries to the cake?" Changed my mind.

[Gary]

On 4/27/2017 10:38 PM, jmcquown wrote:

Funny mistake, Jill. Can't go wrong with a recipe using a good feta
though. Perhaps you can cook some spinach in evoo and garlic and eat it
as a side to your feta quiche. Sounds good regardless.

[Dave Smith]

I am not much of a fan of spinach. I don't mind a bit of it in a salad.
A little goes a long way. I can handle small amounts of it if it has
been barely wilted. It develops a nasty taste when cooked a second or
two too long. For some reason, it goes very well with Feta and with
eggs. My son introduced us to scrambled eggs with spinach and hot sauce
and it has become common fare here.

[Ophelia]

"Gary" wrote in message news:odvhfq$ajp$1...@dont-email.me...

==

If Jill keeps the spinach, I will happily take the quiche off her hands ...
yummm:))





--
http://www.helpforheroes.org.uk

[jmcquown]

I'll keep the quiche and the spinach will be a side to some pasta today. :)

Jill

[jmcquown]

On 4/28/2017 9:56 AM, Gary wrote:
> On 4/27/2017 10:38 PM, jmcquown wrote:
>> I intended to make spinach feta quiche for dinner.

(snipped self)

>>
>> But guess what? This "I forgot the spinach" cheese quiche is very
>> tasty! :)
>
> Funny mistake, Jill. Can't go wrong with a recipe using a good feta
> though. Perhaps you can cook some spinach in evoo and garlic and eat it
> as a side to your feta quiche. Sounds good regardless.
>
>

It was funny because I've made this *spinach* quiche many times before,
never once forgot to add the spinach. The cheese quiche was (and still
is) very tasty. :)

I'll use the (already cooked, from frozen) spinach as a side dish
tonight. Likely with pasta. Yes, with garlic and more grated parmesan.

Jill

[penm...@aol.com]

"jmcquown"wrote:

>
>I intended to make spinach feta quiche for dinner. I drained the spinach.
>I use a collapsible steamer basket to drain the liquid from frozen spinach.
>I set it to the side.
>
> I combined the eggs, milk, the crumbled feta and the grated parmesan.
>> Added salt & pepper, freshly chopped parsley, a dash of lemon juice and
>> other seasonings. Whisked it really well...
>
> And completely forgot to add the spinach. Oops!
>
> Poured the mixture into the prepared pie crust and into the oven it went.
> I remember thinking hmmm, it didn't look right. But I was distracted by
> something else going on so I put it in the oven, set the timer and let it
> go.
>
> The timer went off. Quiche is done! That's when I realized... dang! I
> forgot to add the spinach!
>
> But guess what? This "I forgot the spinach" cheese quiche is very tasty!
> :)

I'd make another quiche with the spinach this time and place the two
face to face, a double decker spinach quiche! Before the quich is
fully set top it with the first one and they will fuse together... and
what you can't eat will freeze well... food for a lazy day.

Um, I'da hoped you forgot the fehta... I detest fehta... even rodents
don't consider fehta cheese.

[jmcquown]

It's already food for a lazy day. I cooked it last night. Don't need
or want a double decker quiche. Way too much food for me. One quiche
is about 8 slices. I'll eat it over the course of about a week.Just
making one quiche.

> Um, I'da hoped you forgot the fehta... I detest fehta... even rodents
> don't consider fehta cheese.
>

Sorry you don't like goat cheese. I love, love, love feta. It's
wonderful in egg dishes (not just quiche). I have no idea what your
problem is with feta.

I also love brie and grueyere and gouda and fontina and asiago and lots
of cheeses. You may not like them. Doesn't really matter. I eat what
I like and I cook with what I love.

Jill

[Cheri]

"jmcquown" <j_mc...@comcast.net> wrote in message

news:odvt5a$mmg$1...@dont-email.me...

I love them too.

Cheri

[Ophelia]

"jmcquown" wrote in message news:odvor6$5k9$1...@dont-email.me...

==

<sigh> You can't blame a girl for trying <g>



--
http://www.helpforheroes.org.uk

[Cindy Hamilton]

Why do you care what she puts in her quiche? It's not as if you're
going to eat any of it. Or does the mere mention of feta make
you queasy?

Feta. Feta. Feta. Feta. Feta. Feta. Feta.

Cindy Hamilton

[penm...@aol.com]

I don't care but I was responding to her post, that's what newsgroups
are for.

>Or does the mere mention of feta make
>you queasy?

No. I just don' like it, I just don't consider that excessively salty
tofu a cheese. Farmer cheese would be a lot better

>Feta. Feta. Feta. Feta. Feta. Feta. Feta.
>
>Cindy Hamilton

Fehta, Fehta, Fehta, Fehta, Fehta, Fehta, Fehta. LOL
Even you think Fehta is a joke cheese.

[penm...@aol.com]

On Fri, 28 Apr 2017 18:37:29 +0100, "Ophelia" <OphEl...@gmail.com>
wrote:

Creamed spinach makes a better side... creamed spinach is a dish I
like with a wee grate of nutmeg.

[cshenk]

jmcquown wrote in rec.food.cooking:

LOL Jill!

I've found some of my mistakes were total keepers too!

One of the best was a Sally Lund bread that had a typo in it. Makes
AWESOME dog kibbles/Treats! I later adapted it to bone meal and rice
flour and use a little poultry or beef broth.

--

[jmcquown]

I put a wee bit of grated nutmeg in the quiche. :)

Jill

[jmcquown]

Excuse me, Sheldon. You've obviously never had really good feta cheese.
It's not overly salty. You have some sort of prejudice against this
cheese. That's okay. I don't care. But don't try to tell me what to
eat or whether or not I should enjoy it. Your dislike of feta is TIAD.

Jill

[penm...@aol.com]

On Fri, 28 Apr 2017 19:24:29 -0400, jmcquown <j_mc...@comcast.net>
wrote:

Nutmeg is good so long as it's a wee bit. I bought three nutmegs from
Penzeys nearlytwenty years ago, still have two and a half in a small
jar in my freezer... one light stroke on my grater is plenty.

[penm...@aol.com]

On Fri, 28 Apr 2017 21:24:55 -0400, jmcquown <j_mc...@comcast.net>
wrote:

I've tried fehta at Greek restaurants, I don't like it. I'm not
telling you what to eat, just voicing MY opinion about fehta. When
I've been to a Greek restaurant I always told them to omit the fehta
on on salad and add extra olives instead... I like olives I abhor
FEHta. There's no such thing as good fehta., I've never even seen
a brand name... fehta is likely a by product of Greek style sex.

[Cindy Hamilton]

Do you think if you whine about feta like a little girl that people
will stop making it? What, exactly, is the point of your diatribes?


Cindy Hamilton

[jmcquown]

There is no point. I don't really care if he doesn't like feta (however
he chooses to spell it). Don't care if he's been to a Greek restaurant,
either. I've never been to a Greek restaurant, yet I like feta. I do
not find it to be overly salty. Perhaps he objects to cheeses that are
crumbled. <shrug>

Every time anyone mentions feta (or lamb) he goes off on a tangent about
how bad it is.

He's never see a brand name feta cheese? That might be part of the
problem. The last crumbled feta I bought was Athenos brand.

How, in any way, are olives equivalent to goat or sheeps milk cheese?
(BTW, I despise olives.)

He thinks lamb stinks, too. I truly believe he's only ever had mutton.

Jill

[penm...@aol.com]

On Sat, 29 Apr 2017 03:02:14 -0700 (PDT), Cindy Hamilton

>> I've tried fehta at Greek restaurants, I don't like it. I'm not
>> telling you what to eat, just voicing MY opinion about fehta. When
>> I've been to a Greek restaurant I always told them to omit the fehta
>> on on salad and add extra olives instead... I like olives I abhor
>> FEHta. There's no such thing as good fehta., I've never even seen
>> a brand name... fehta is likely a by product of Greek style sex.
>
>Do you think if you whine about feta like a little girl that people
>will stop making it? What, exactly, is the point of your diatribes?
>
>Cindy Hamilton

Obviously to pester those who have a thorny stick up their ass... like
you. You're the one with the constant diatribes. relentlessly
complaining about everyone's opinions, yet you contribute nothing
utile or even entertaining.

[penm...@aol.com]

On Sat, 29 Apr 2017 06:38:41 -0400, jmcquown <j_mc...@comcast.net>

Fehta reminds me of spoiled Spackle, I really don't consider it a
cheese.

>Every time anyone mentions feta (or lamb) he goes off on a tangent about
>how bad it is.
>
>He's never see a brand name feta cheese? That might be part of the
>problem. The last crumbled feta I bought was Athenos brand.
>
>How, in any way, are olives equivalent to goat or sheeps milk cheese?
>(BTW, I despise olives.)

See there are foods you despise too, but I can respect that there are
lots of people who don't like olives. And it wasn;t a comparison,
Greek salads contain both olives and fehta so I request the swap and
have never been denied. There are lots of foods that lots of people
don't like, one of the main reasons for descriptive menus.

>He thinks lamb stinks, too. I truly believe he's only ever had mutton.
>
>Jill

I've never eaten mutton but as a child I was fed an abundance of lamb,
because it was wartime and most everything was rationed but lamb
wasn't fed to the troops so that was the one meat that wasn't
rationed. If you were fed lamb for dinner four nights a week it
wouldn't be long before it disgusted you too. I used to like it until
I ate so much that everything about it disgusted me... the same can
occur with any food when one eats something to excess. When I worked
as a stockboy for Barton's candy I could eat all the product I wanted
on the premises, just couldn't take any home without paying. For
about a month I ate so much chocolate that eventually everything about
chocolate made me literally gag, especially the smell. Chocolate
lovers would find that hard to believe but it's true. For many years
I didn't eat chocolate, and still I eat some only rarely, maybe once a
year, usually at Halloween. I still don't eat chocolate icecream,
it's good there are other flavors, that's why Baskin & Robins has 31.
I can pig out on head cheese, doesn't bother me when people say it's
disgusting to look at because it seems to look back at ya. lol

Truth be known I think it's a shame/criminal to slaughter lambs for
their meat, their fleece is worth a lot more.

Anyway I like quiche with cheese, but not with fehta, there are many
cheeses I would prefer... actually I can't think of a cheese I don't
like... I think for a spinach quiche I'd choose one of the blue veined
cheeses, those are salty and crumbly too but are also creamy and melt
well.

[jmcquown]

All I can say is I like feta cheese. I like parmesan, too. So even
without the spinach, the quiche was quite tasty. :) Isn't that the point?

Jill

[Dave Smith]

I like just about any Feta, but I prefer the funkier varieties of it,
and sheep milk Feta fills the bill there.

[isw]

In article <odu9ol$m72$1...@dont-email.me>,

jmcquown <j_mc...@comcast.net> wrote:

> I intended to make spinach feta quiche for dinner.

Just had a very odd thought. Feta is a Greek cheese, so why is it
spelled with an "f" instead of (like so many other Greek words), "ph"?

You know: "pheta"?

Isaac

[Cindy Hamilton]

Because even "ph" is a translation of the Greek letter phi.

Besides:

"The Greek word feta (φέτα) comes from the Italian word fetta ("slice"), which in turn is derived from the Latin word offa ("a morsel", "piece").[12][13] It was introduced into the Greek language in the 17th century, became a widespread term in the 19th century, and probably refers to the practice of slicing cheese in order to place the slices into barrels.["

<https://en.wikipedia.org/wiki/Feta>

[penm...@aol.com]

Easy peasy... the 'eta' is Greek, the F is universal for the "F"
word... or it's spelled Fehta because the Greeks are embarassed to be
associated with a cheese that can be used as Spackle. LOL

[cshenk]

jmcquown wrote in rec.food.cooking:

I actually prefer Mutton but that is based on experience and recipes
used. It's NOT recommended for everyone.

--