What Was Monday Night's Dinner? 1/17/21

[itsjoan...@webtv.net]

I'm late with this post but was wondering what graced your table
today?

Here it was cabbage with cubed ham and a small skillet of cornbread.
Dessert was a slice of cornbread with a bit extra butter and to finish it
all off a glass of milk. There's enough left over for Tuesday night's
dinner.

[Dave Smith]

Roasted chicken thighs and carrot, baked potato, steamed broccoli and
cauliflower. Apple crisp for dessert.

[GM]

Oh, very cozy, Joan...!!!

Me, I had some Chinese grub delivered, had egg rolls and sesame chicken... tasty...

Also ordered pot stickers, BBQ pork chow mein, home - style spicy tofu, that will
be consumed later this week...

Ordered for the first time from Uber Eats, they gave me a $35.00 credit, and the chow mein
was free as an "introductory offer, so the whole shebang with a 25% tip and free introductory
delivery was only $25.00. Generous portions and enough for three+ meals, so not too shabby...

Lots of good Chinese places about, there are many wealthy Chinese college students so
the competition is fierce for good food, much to choose from. Much standard Chinese - American
fare, but some authentic stuff, e.g. lamb entrails, tripe dishes and the like...

There *was* a Panda Express, but it closed, guess most peeps sneered at it when so many
decent choices at various prices abound, lol...

Same happened with Subway and Domino's, much better places around so no business for their
mediocre fare...

--
GM

[itsjoan...@webtv.net]

On Monday, January 17, 2022 at 9:04:21 PM UTC-6, GM wrote:
>
> Me, I had some Chinese grub delivered, had egg rolls and sesame chicken... tasty...
>
> Also ordered pot stickers, BBQ pork chow mein, home - style spicy tofu, that will
> be consumed later this week...
>

There are two quite good Chinese restaurants that I stop in often. But one of them has
just awful pot stickers and the other one I could just stand there and eat and let the
other diners walk around me. Hahahahaaa

>
> There *was* a Panda Express, but it closed, guess most peeps sneered at it when so many
> decent choices at various prices abound, lol...
>

I'm definitely not impressed with Panda Express, everything looks delicious but is
absolutely tasteless.

[Ed Pawlowski]

Chicken pot pie. I didn't make it, went to my son's for dinner. His
wife made them in ramekins and made me one to bring home. I'll have
that Wednesday.

[itsjoan...@webtv.net]

On Monday, January 17, 2022 at 9:46:04 PM UTC-6, Ed Pawlowski wrote:
>
> Chicken pot pie. I didn't make it, went to my son's for dinner. His
> wife made them in ramekins and made me one to bring home. I'll have
> that Wednesday.
>

Mmmmmmmmmmmmmmm!!!

[bruce bowser]

On Monday, January 17, 2022 at 10:26:07 PM UTC-5, itsjoan...@webtv.net wrote:
> On Monday, January 17, 2022 at 9:04:21 PM UTC-6, GM wrote:
> >
> > Me, I had some Chinese grub delivered, had egg rolls and sesame chicken... tasty...
> >
> > Also ordered pot stickers, BBQ pork chow mein, home - style spicy tofu, that will
> > be consumed later this week...
>
> There are two quite good Chinese restaurants that I stop in often. But one of them has
> just awful pot stickers and the other one I could just stand there and eat and let the
> other diners walk around me.

I've been going there regularly. They have a buffet. At night when they close, everything is on discount, haha.

[Cindy Hamilton]

Salad with two hard-boiled eggs and some bacon, dressed with
balsamic vinaigrette. Bread drizzled with extra-virgin olive oil and
sprinkled with coarse salt.

Cindy Hamilton

[Gary]

Yesterday, I had a pint of homemade turkey vegetable soup and 1/2 of an
egg salad sandwich. That was all.

[Gary]

On 1/17/2022 10:26 PM, itsjoan...@webtv.net wrote:
> I'm definitely not impressed with Panda Express, everything looks delicious but is
> absolutely tasteless.

Hmmm... They sound good but I haven't tried them yet.

[Gary]

I have lots of turkey now and turkey broth. I plan to make many someday
soon. Just add vegetables and thicken the broth with roux or cornstarch.
I like them made with a top and bottom crust.

[S Viemeister]

Scalloped potatoes, broccoli, cauliflower, salmon topped with sauteed
baby bella mushrooms, shallots, and walnuts.

[GM]

Think "Styrofoam Chinese food"... it's cheap chain food...

Like the stuff I had at Culver's this fall. Tried a bunch of stuff, it was not "bad" - but now that
I think about it everything was "formed", like Styrofoam. The burgers my corner pizza joint
makes are *real*, you can taste them, they have some heft...

--
GM

[Michael Trew]

I concur! I haven't made one of those in years. Don't care what
Sheldon says, a good crust makes the pie. I think that's a soon supper!

[Michael Trew]

I agree with Joan, they are McDonald's quality Chinese. What I mean, is
they aren't terrible, but typical cheap fast chain food... (almost) any
local Chinese shop will do far better.

[jmcquown]

On 1/17/2022 9:46 PM, itsjoan...@webtv.net wrote:
>

I thawed some spaghetti sauce I made last month and had it over angel
hair pasta.

Jill

[Dave Smith]

Monday's dinner was boring old baked chicken thighs. Tonight we are
having ratatouille with chicken using a heart healthy recipe.... except
we are skipping that retched whole wheat rotini and having it with plain
old steamed white rice.

[itsjoan...@webtv.net]

On Tuesday, January 18, 2022 at 4:35:54 PM UTC-6, Dave Smith wrote:
> >
> Monday's dinner was boring old baked chicken thighs. Tonight we are
> having ratatouille with chicken using a heart healthy recipe.... except
> we are skipping that retched whole wheat rotini and having it with plain
> old steamed white rice.
>

I've never had ratatouille, I've never seen it except for recipes. Yes, that
whole wheat pasta is terrible and I'd opt for rice any day over that.

[jmcquown]

On 1/17/2022 9:46 PM, itsjoan...@webtv.net wrote:
>

Your post makes me want to bake a skillet of cornbread (I always bake it
in a 9-inch cast iron skillet). Perhaps even some cornsticks using my
old cast iron cornstick pan. I haven't made either one in ages. It's
about time. :)

Jill

[John Kuthe]

Vegetarian STD Meal, with Green Beans, cooked wet and tender, drained and well buttered, over Brown Rice and my Sweet and Hot Beans!

John Kuthe, RN, BSN...

[John Kuthe]

And a ml of Full Strength CBD tincture sublingually! Mmmmm! A comfort measure, like an after meal mint.


John Kuthe, RN, BSN..

[jmcquown]

Lather, rinse, repeat.

Jill

[Leonard Blaisdell]

On 2022-01-18, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:

> Here it was cabbage with cubed ham and a small skillet of cornbread.
> Dessert was a slice of cornbread with a bit extra butter and to finish it
> all off a glass of milk. There's enough left over for Tuesday night's
> dinner.

We had pork spareribs baked at 250 degrees for 4 1/2 hours in a covered glass
casserole, canned green beans and mashed potatoes. Then I painted the
individual ribs with Bullseye BBQ sauce.
I cook the ribs to get the rib broth for an upcoming posole. It's a
vicious cycle. Cook ribs. Freeze the broth. Make posole. Cook ribs. Freeze
the broth. Make posole. Cook ribs...
We love posole. Thanks, recipe off of a Teasdale hominy can, slightly
modified!

[Leonard Blaisdell]

On 2022-01-18, jmcquown <j_mc...@comcast.net> wrote:

> Your post makes me want to bake a skillet of cornbread (I always bake it
> in a 9-inch cast iron skillet). Perhaps even some cornsticks using my
> old cast iron cornstick pan. I haven't made either one in ages. It's
> about time. :)

When we moved into this house forty years ago, the previous owner left a
odd looking flat iron mold that had what looked like small corncob
impressions stamped or machined into it.
What the Hell was that? I chucked it. I still kick myself :-)

leo

[Cindy Hamilton]

On Wednesday, January 19, 2022 at 1:56:45 AM UTC-5, Leonard Blaisdell wrote:

> I cook the ribs to get the rib broth for an upcoming posole. It's a
> vicious cycle. Cook ribs. Freeze the broth. Make posole. Cook ribs. Freeze
> the broth. Make posole. Cook ribs...

It's a dirty job, but somebody has to do it. Thank you for your
sacrifice. ;-)

Cindy Hamilton

[Gary]

I agree also. A top and bottom crust gives the proper amount of "bread"
to the filling of pot pies.

Bake it, stir it all up then have a nice feast.

Same with dessert pies. Always a bottom crust but sometimes not a top crust.

[Gary]

Hmmm... don't forget that I like Mcdonald's food. LOL

[dsi1]

That's interesting. I've never thought of breaking the crust and stirring it all up. That's kind of weird - but it might be brilliant.

[GM]

US COMMAND – Berlin – Department of the Army

If you are approached in the Soviet Zone, remember:
1. Don’t commit yourself to anything
2. Ask for time to think it over
3. Remember all details about people, conversations, and locations
4. Don’t investigate the incident yourself
5. Do not discuss it with anyone
6. Never reply in German to a Soviet Zone German in uniform - ask, in English, to see Soviet Military staff
7. Report immediately afterwards to your Commander

</>

[Gary]

On 1/18/2022 4:52 PM, jmcquown wrote:
> I thawed some spaghetti sauce I made last month and had it over angel
> hair pasta.

Thank you for your unintentional reminder, Jill.

I've got another 4-quarts of chicken/turkey vegetable soup simmering on
the stove this morning and I forgot to add a little pasta for noodles.

I use larger pasta (so far) but the angel hair would be perfect for soup
as they all swell up in soup. I break them into very short pieces before
I add them. I just added some linguini to my soup and I've got Angel
Hair on my grocery list.

:)

Talking to my daughter yesterday, she made a large batch of spaghetti
sauce with meatballs. Said she made some extra for me if I was
interested. Oh heck, yeah!

[Gary]

On 1/18/2022 5:35 PM, Dave Smith wrote:
> Monday's dinner was boring old baked chicken thighs.

Really? Baked chicken thighs are boring to you? Try them with bbq sauce
for a change. Or...buffalo chicken thighs.

[Dave Smith]

My parents had one of those. My mother used it a couple times.

[Dave Smith]

My wife gas made lots of great meat pies with only a top crust.

[Dave Smith]

Yes, You have told us. You are the only person over the age of 16 that
actually likes it.

[%]

YIKES!

[Dave Smith]

I didn't cook them. They were boring. I would likely have smeared some
piri piri on them.

[Ophelia]

Enjoy:)))

[Bruce]

I wonder how she catches the gas.

[bruce bowser]

Adding those to chicken soup is a great!

[US Janet]

or butter, garlic and lemon. Or, or, or
Janet US

[Michael Trew]

I do sometimes, depending on my mood. Tastes good to me, but eat it up
before the crust gets really soggy, because then it's like mushy
saltines in soup.

[dsi1]

My wife once ordered some bibimbap in a Korean restaurant on the mainland. This was back in the old days, when I was unfamiliar with the things that Koreans eat. I never saw bibimbap before and when the bowl was brought to the table, I thought it was one of the most beautiful dishes I had ever seen. She then proceeded to mix the whole thing up in a gloppy mess. What a shock that was! It turns out that's the way Koreans will eat bibimbap.

https://www.youtube.com/watch?v=A3lETEj9dhI&t=600s

[jmcquown]

What a shame! :( Oh well, you didn't know what it was.

Jill

[jmcquown]

On 1/18/2022 8:14 AM, Gary wrote:
> On 1/17/2022 10:26 PM, itsjoan...@webtv.net wrote:
>> I'm definitely not impressed with Panda Express, everything looks
>> delicious but is
>> absolutely tasteless.
>
> Hmmm... They sound good but I haven't tried them yet.

Are you saying you like absolutely tasteless food? ;)

Jill

[Dave Smith]

How can you question the burger king? He loves Big Macs.

[jmcquown]

On 1/19/2022 8:18 AM, Gary wrote:
> On 1/18/2022 4:52 PM, jmcquown wrote:
>> I thawed some spaghetti sauce I made last month and had it over angel
>> hair pasta.
>
> Thank you for your unintentional reminder, Jill.
>

You're welcome. :)

> I've got another 4-quarts of chicken/turkey vegetable soup simmering on
> the stove this morning and I forgot to add a little pasta for noodles.
>
> I use larger pasta (so far) but the angel hair would be perfect for soup
> as they all swell up in soup. I break them into very short pieces before
> I add them. I just added some linguini to my soup and I've got Angel
> Hair on my grocery list.
>
>   :)
>

I always have many different types of dried pasta on hand. For tomato
with meat sauce ("spaghetti" sauce) I prefer angel hair to actual
spaghetti pasta. <shrug>

For brothy noodle soups, it the type of pasta depends on the type of
soup. :)

> Talking to my daughter yesterday, she made a large batch of spaghetti
> sauce with meatballs. Said she made some extra for me if I was
> interested. Oh heck, yeah!
>

That's very nice of her. :)

Jill

[jmcquown]

I've never made Posole. I do like hominy. Care to share that recipe
off the Teasdale can, Leo?

Jill

[Gary]

Not at all but I won't judge them until I try some.

I don't trust opinions here anyway. Many of RFC always has
something bad to say about most restaurants.

Case in point: you just called their food "tasteless."
Be honest - have you ever eaten there?

[Gary]

Similar - many of the movies that I've liked got bad reviews from the
"professional movie critics."
Guess I just have TIAD with food and entertainment.

[Ophelia]

It looks good to me:)))

[Bruce]

Didn't you like Run Lola Run? In that case, we have at least one movie
in common.

[dsi1]

My wife and kids love that stuff. I don't order bibimbap but I'm no longer shocked when people mix it up. Now days, I think it's weird if they don't mix it up. :)

[Gary]

Yes. An excellent movie.
I have that saved on my old Win98 computer.
With the soundtrack though, even better with a killer stereo system.

[Cindy Hamilton]

I mix it some, but not thoroughly. For one thing, there's usually too much
rice for me, so I like to leave it at the bottom of the bowl. For another, I like it
when different bites have different tastes.

Cindy Hamilton

[Dave Smith]

You can't please everyone. I had a sister in law whose tastes were the
opposite of mine. She loved one particular restaurant and ate there
every week. She was always on our case to come. I went a couple times
and did not like it. She didn't like the restaurants I liked. When I
used to rent movies I tended to avoid the Oscar winners and other movies
they had multiple copies of.

[Lucretia Borgia]

In article <j4sqoe...@mid.individual.net>, Oph...@elsinore.me.uk says...

LOL

[Bruce]

On Thu, 20 Jan 2022 10:10:21 +0000, Ophelia <Oph...@elsinore.me.uk>
wrote:

Yes. Ghe Ghe Ghe :)))))))))))

[Bruce]

[Bruce]

[bruce bowser]

On Thursday, January 20, 2022 at 6:08:01 AM UTC-5, dsi1 wrote:

I was with two or three other people at that Ala Moana mall food court near the airport in Honolulu and a girl's order of Korean food came out. It looked just as beautiful as you say, but the cracked a raw egg and plopped it right in the center of her food. I was mesmerized. I couldn't believe my eyes. Apparently, it came that way when ordered but 22 years ago, I didn't know jack about Korean food.

[Bruce]

Ghe? Can you go into more detail? I don't get it

[itsjoan...@webtv.net]

On Thursday, January 20, 2022 at 4:04:17 AM UTC-6, Gary wrote:
>
> >> On 1/17/2022 10:26 PM, itsjoan...@webtv.net wrote:
> >>
> >>> I'm definitely not impressed with Panda Express, everything looks
> >>> delicious but is
> >>> absolutely tasteless.
> >>
> >> Hmmm... They sound good but I haven't tried them yet.
> >

> Not at all but I won't judge them until I try some.
>
> I don't trust opinions here anyway. Many of RFC always has
> something bad to say about most restaurants.
>
> Case in point: you just called their food "tasteless."
>
> Be honest - have you ever eaten there?
>

I absolutely have, twice and at two different locations. After giving
them two chances to impress me and both times were disappointing
I've not seen the need to go back. Too many good Chinese restaurants
to waste my money there again.

[Hank Rogers]

Have you ever been to a chipotles? It's a sort of half assed
yuppie style joint. Claims to be mexican.

I was hungrier after I left.

[itsjoan...@webtv.net]

On Thursday, January 20, 2022 at 7:15:32 PM UTC-6, Hank Rogers wrote:
> >
> Have you ever been to a chipotles? It's a sort of half assed
> yuppie style joint. Claims to be mexican.
>
> I was hungrier after I left.
>

No, I have not and I've never once wanted to eat there either. Maybe
someday, but I'm not rushing out to dine there in the foreseeable
future.

[Bruce]

[Bruce]

On Thu, 20 Jan 2022 19:15:21 -0600, Hank Rogers <Ha...@nospam.invalid>
wrote:

Uhm Yes. Ghe Ghe Ghe :)))))))))))

[Gary]

At least you've tried it so you have a valid opinion.
I still want to try someday as every one has different tastes.
Once I do that, I'll try to remember to give my own review.

Years ago, there was a "Beijing Express" restaurant here. I loved that
stuff. For awhile, their website was almost identical to the new "Panda
Express" site. That makes me wonder if it's the same company under a
new name.

[GM]

On Wed, 19 Jan 2022 06:47:22 -0500, Gary <g.ma...@att.net> wrote:

>On 1/18/2022 3:42 PM, Michael Trew wrote:

>> On 1/18/2022 8:14, Gary wrote:
>>> On 1/17/2022 10:26 PM, itsjoan...@webtv.net wrote:
>>>> I'm definitely not impressed with Panda Express, everything looks
>>>> delicious but is
>>>> absolutely tasteless.
>>>
>>> Hmmm... They sound good but I haven't tried them yet.
>>

>> I agree with Joan, they are McDonald's quality Chinese.  What I mean, is
>> they aren't terrible, but typical cheap fast chain food... (almost) any
>> local Chinese shop will do far better.
>
>Hmmm... don't forget that I like Mcdonald's food. LOL

>
>

Uhm Yes. Ghe Ghe Ghe :)))))))))))

--
This is a post by Bruce

[GM]

On Wed, 19 Jan 2022 04:03:40 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:

>On Wednesday, January 19, 2022 at 1:45:00 AM UTC-10, Gary wrote:
>> On 1/18/2022 3:41 PM, Michael Trew wrote:
>> > On 1/17/2022 23:08, itsjoan...@webtv.net wrote:
>> >> On Monday, January 17, 2022 at 9:46:04 PM UTC-6, Ed Pawlowski wrote:
>> >>>
>> >>> Chicken pot pie. I didn't make it, went to my son's for dinner. His
>> >>> wife made them in ramekins and made me one to bring home. I'll have
>> >>> that Wednesday.
>> >>>
>> >> Mmmmmmmmmmmmmmm!!!
>> >
>> > I concur! I haven't made one of those in years. Don't care what
>> > Sheldon says, a good crust makes the pie. I think that's a soon supper!
>> I agree also. A top and bottom crust gives the proper amount of "bread"
>> to the filling of pot pies.
>>
>> Bake it, stir it all up then have a nice feast.
>>
>> Same with dessert pies. Always a bottom crust but sometimes not a top crust.
>
>That's interesting. I've never thought of breaking the crust and stirring it all up. That's kind of weird - but it might be brilliant.

[Bruce]

On Monday, January 17, 2022 at 8:48:44 PM UTC-6, Dave Smith wrote:
> On 2022-01-17 9:46 p.m., itsjoan...@webtv.net wrote:
> >
> > I'm late with this post but was wondering what graced your table
> > today?

> >
> > Here it was cabbage with cubed ham and a small skillet of cornbread.
> > Dessert was a slice of cornbread with a bit extra butter and to finish it

> > all off a glass of milk. There's enough left over for Tuesday night's
> > dinner.
> Roasted chicken thighs and carrot, baked potato, steamed broccoli and
> cauliflower. Apple crisp for dessert.

[Leonard Blaisdell]

On 2022-01-19, jmcquown <j_mc...@comcast.net> wrote:

> I've never made Posole. I do like hominy. Care to share that recipe
> off the Teasdale can, Leo?

My new can doesn't have the recipe, but I found this. The recipe
purports to be the Teasdale one.

<https://www.mexgrocer.com/71240-01237.html>

So here's what I do. Finding split pigs feet has always been hit or
miss, so that's why I use spare rib broth. I do things that remove my
posole from the realm of authenticity.

INGREDIENTS:
Approximately 1# pork stew meat (I cut into approx 1/2" chunks)
1 30 oz can Teasdale hominy (white or gold, doesn't matter)
1 10 oz can Las Palmas red enchilada sauce (any red would probably do)
1/2 head of medium cabbage coarse chopped, rustic style.
The broth from those spareribs you made (probably a 1/2 to a full cup)
1 7 oz can of diced green chiles (mild, medium or hot, your choice)
1 lemon
cornstarch in water to thicken to your desire (not authentic)
Your favorite corn chips on the side

METHOD:
Fill a 3 qt pot halfway with water. A bigger pot would be OK too.
Throw in the pork chunks and bring to a boil. Skim off the pork scum and
reduce the heat to a simmer.
Pour in the enchilada sauce, pork broth and hominy and let simmer for
three or more hours with the lid on. Add water as necessary to keep
things soupy. Toward the end, add the chiles.
Dump in the chunked cabbage and simmer for a half-hour or until you
get it the way "you" like it. At this point, a 3 qt pot should be just
short of plumb full. If not add a little water.
Now taste the dish and add salt if needed. You probably won't. Thicken
the shebang with a cornstarch slurry, squeeze in the lemon juice from
the whole lemon, and you're ready to eat.
Here's a 3 qt potful. I've probably posted the pic before.

<https://postimg.cc/YLf4bPrJ>

[GM]

On 21 Jan 2022 20:55:57 GMT, Leonard Blaisdell

[GM]

On 21 Jan 2022 20:55:57 GMT, Leonard Blaisdell
<leobla...@sbcglobal.net> wrote:

[jmcquown]

Saved, thanks! :)

Jill

[Bruce]

On Fri, 21 Jan 2022 23:42:12 -0500, jmcquown <j_mc...@comcast.net>
wrote:

[Barakah]

Uhm Yes. Vote Trump. Ghe Ghe Ghe :)))))))))))

[Catullus]

[Peter]

Ghe? Uhm, can you go into more detail? I don't get it

[Olive Sea Snake]

[Bumbax]

Ophelia wrote:
> On 19/01/2022 21:21, dsi1 wrote:
>> On Wednesday, January 19, 2022 at 10:26:19 AM UTC-10, Michael Trew wrote:
>>> On 1/19/2022 7:03, dsi1 wrote:
>>>> On Wednesday, January 19, 2022 at 1:45:00 AM UTC-10, Gary wrote:
>>>>> On 1/18/2022 3:41 PM, Michael Trew wrote:
>>>>>> On 1/17/2022 23:08, itsjoan...@webtv.net wrote:
>>>>>>> On Monday, January 17, 2022 at 9:46:04 PM UTC-6, Ed Pawlowski wrote:
>>>>>>>>
>>>>>>>> Chicken pot pie. I didn't make it, went to my son's for dinner. His
>>>>>>>> wife made them in ramekins and made me one to bring home. I'll have
>>>>>>>> that Wednesday.
>>>>>>>>
>>>>>>> Mmmmmmmmmmmmmmm!!!
>>>>>>
>>>>>> I concur! I haven't made one of those in years. Don't care what
>>>>>> Sheldon says, a good crust makes the pie. I think that's a soon
>>>>>> supper!
>>>>> I agree also. A top and bottom crust gives the proper amount of
>>>>> "bread"
>>>>> to the filling of pot pies.
>>>>>
>>>>> Bake it, stir it all up then have a nice feast.
>>>>>
>>>>> Same with dessert pies. Always a bottom crust but sometimes not a
>>>>> top crust.
>>>>

>>>> That's interestinUhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))

g. I've never thought of breaking the crust and
>>>> stirring it all up. That's kind of weird - but it might be brilliant.
>>> I do sometimes, depending on my mood. Tastes good to me, but eat it up
>>> before the crust gets really soggy, because then it's like mushy
>>> saltines in soup.
>>
>> My wife once ordered some bibimbap in a Korean restaurant on the
>> mainland. This was back in the old days, when I was unfamiliar with
>> the things that Koreans eat. I never saw bibimbap before and when the
>> bowl was brought to the table, I thought it was one of the most
>> beautiful dishes I had ever seen. She then proceeded to mix the whole
>> thing up in a gloppy mess. What a shock that was! It turns out that's
>> the way Koreans will eat bibimbap.
>>
>> https://www.youtube.com/watch?v=A3lETEj9dhI&t=600s
>
> It looks good to me:)))

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))

[Numbax]

Ophelia wrote:
> On 19/01/2022 21:21, dsi1 wrote:
>> On Wednesday, January 19, 2022 at 10:26:19 AM UTC-10, Michael Trew wrote:
>>> On 1/19/2022 7:03, dsi1 wrote:
>>>> On Wednesday, January 19, 2022 at 1:45:00 AM UTC-10, Gary wrote:
>>>>> On 1/18/2022 3:41 PM, Michael Trew wrote:
>>>>>> On 1/17/2022 23:08, itsjoan...@webtv.net wrote:
>>>>>>> On Monday, January 17, 2022 at 9:46:04 PM UTC-6, Ed Pawlowski wrote:
>>>>>>>>
>>>>>>>> Chicken pot pie. I didn't make it, went to my son's for dinner. His
>>>>>>>> wife made them in ramekins and made me one to bring home. I'll have
>>>>>>>> that Wednesday.
>>>>>>>>
>>>>>>> Mmmmmmmmmmmmmmm!!!
>>>>>>
>>>>>> I concur! I haven't made one of those in years. Don't care what
>>>>>> Sheldon says, a good crust makes the pie. I think that's a soon
>>>>>> supper!
>>>>> I agree also. A top and bottom crust gives the proper amount of
>>>>> "bread"
>>>>> to the filling of pot pies.
>>>>>
>>>>> Bake it, stir it all up then have a nice feast.

>>>>>Ghe?? Uhm, I dont ghet it?!?

>>>>> Same with dessert pies. Always a bottom crust but sometimes not a
>>>>> top crust.
>>>>

>>>> That's interesting. I've never thought of breaking the crust and

>>>> stirring it all up. That's kind of weird - but it might be brilliant.
>>> I do sometimes, depending on my mood. Tastes good to me, but eat it up
>>> before the crust gets really soggy, because then it's like mushy
>>> saltines in soup.
>>
>> My wife once ordered some bibimbap in a Korean restaurant on the
>> mainland. This was back in the old days, when I was unfamiliar with
>> the things that Koreans eat. I never saw bibimbap before and when the
>> bowl was brought to the table, I thought it was one of the most
>> beautiful dishes I had ever seen. She then proceeded to mix the whole
>> thing up in a gloppy mess. What a shock that was! It turns out that's
>> the way Koreans will eat bibimbap.
>>
>> https://www.youtube.com/watch?v=A3lETEj9dhI&t=600s
>
> It looks good to me:)))

Ghe?? Uhm, I dont ghet it?!?