What kind of a trashy cook would use this "recipe"??

[MisterDiddyWahDiddy]

http://www.ro-tel.com/recipes-King-Ranch-Chicken-3541.html

Dog vomit.

--Bryan

[cshenk]

MisterDiddyWahDiddy wrote in rec.food.cooking:

> http://www.ro-tel.com/recipes-King-Ranch-Chicken-3541.html
>
> Dog vomit.
>
> --Bryan

Actually the bad thing is it takes a person 20 minutes to prep that?
What, 5 minutes to open each can or something? Being generous to the
kitchen challenged, it's a 10 minute prep there.



--

[Gary]

And why is that a bad thing? If it tastes good, why not?
Not all good meals come from scratch.
They even sell some pretty decent frozen meals now.
Heat and serve.

[Janet B]

I'll bow to your experience with opening cans.
Janet US

[cshenk]

Gary wrote in rec.food.cooking:

Actually I dont have a problem with the recipe (Bryan does, not me).
Sure with more time, I can do something else but there's not anything
terribly wrong with this one other than over the salt allowances I need
to keep Don's BP in control.

I view the recipe as a 'grow with it' and swap bits about. I saw online
many added spices of their own desire to it and were pretty happy.

Bryan who has never to my knowledge freehand posted a true recipe to
the group, likes to stir stuff up and diss the cookery of others pretty
often. He's into links..
Carol


--

[John Kuthe]

Bryan is just feeding his Narcissistic Personality Disorder. Bryan always feels HIS food choices are the best of the best, and everyone should follow his lead on them, and if not, he berates you in very childish ways. Classic Narcissism!

John Kuthe...

[Colonel Edmund J. Burke]

On 3/10/2016 10:47 AM, Gary wrote:
>
> And why is that a bad thing? If it tastes good, why not?

Er, that's wot she said, Gary.
LOL

[Julie Bove]

"Gary" <g.ma...@att.net> wrote in message news:56E1C15F...@att.net...

Not IMO. Not if you look at the ingredients.

[John Kuthe]

You are correct. There are two whole CANS of concentrated "cream of" Campbell's salt BOMBS!! Yuck!!

John Kuthe...

[Julie Bove]

"John Kuthe" <johnk...@gmail.com> wrote in message
news:6a9f432c-b9e5-4337...@googlegroups.com...

I meant the frozen meals. I do buy some frozen items but not meals.

[Jeßus]

On Thu, 10 Mar 2016 08:21:44 -0800 (PST), MisterDiddyWahDiddy
<bryang...@gmail.com> wrote:

>http://www.ro-tel.com/recipes-King-Ranch-Chicken-3541.html
>
>Dog vomit.

That has Gary written all over it...

[Jeßus]

Yeah, thought so :)

[Jeßus]

On Thu, 10 Mar 2016 12:50:12 -0800 (PST), John Kuthe
<johnk...@gmail.com> wrote:

>Bryan is just feeding his Narcissistic Personality Disorder. Bryan always feels HIS food choices are the best of the best, and everyone should follow his lead on them, and if not, he berates you >in very childish ways. Classic Narcissism!

Sounds just like you, really.

[jinx the minx]

Word.

--
jinx the minx

[sf]

Have you no ability to look at a recipe and go freehand? Seems like
Bryan is just as unimaginative too.

--

sf

[cshenk]

sf wrote in rec.food.cooking:

It can be a little frustrating sometimes here in the group but we all
have different abilities.

Charlotte is making a curry dish. The only thing she asked was me to
help peel the carrots while she made the 6 cups brown gravy and curry
spices up, plus 6 cups rice in the rice maker. Charlotte is not as
advanced as some here, and more advanced than many others here.

--

[cshenk]

Janet B wrote in rec.food.cooking:

I do not think there is anyone here who takes 5 minutes to open a can
and it's the only way to explain that the prep in that recipe takes 20
minutes.



--

[jinx the minx]

There was also an onion and bell pepper to chop and sauté.

--
jinx the minx

[MisterDiddyWahDiddy]

John is berating others' food choices, and he's doing so
EMPHATICALLY!!!!!!!!!!!!! Notice the capital letters and the
exclamation marks.
>
> John Kuthe...

--Bryan

[cshenk]

jinx the minx wrote in rec.food.cooking:

The only part that took any time at all and they would have been 5 mins
total for both.

--

[Julie Bove]

"jinx the minx" <jinx...@yahoo.com> wrote in message
news:37553963.479434184.624...@news.eternal-september.org...

Sometimes onions can take a little while. I had one with a really hard skin
on it last night. But normally they are quick to fix and peppers certainly
are if you do it right. My parents always cut around the top, carefully
extracted the seeds and pith and then slices into rings. If they needed
chopped, then they chopped the rings. My dad was horrified at how I did it.

I remember seeing this technique on the How To Boil Water show. Just wash,
then run your knife carefully down the sides making long chunks. You'll
almost always avoid the seeds this way and if you are good at it you can
avoid the pith as well. I have also seen a way to make do similar to where
the whole bulk of the pepper comes off in one piece.

After I was done, my dad then told me that I had wasted the bottom of it. I
just looked at him and chopped the bottom. Then he tried to say something
about the top but I chopped it as well. He then looked dejected and walked
off. I suspect that both parents learned the ring technique from watching
their parents or grandparents who always put out fancy relish plates. They
would have wanted the rings for that. They just never considered that there
was another way to cut them.

It's one thing if you need whole peppers or you want the ring shape. But if
you don't? Why go through all that?

[sf]

On Fri, 11 Mar 2016 17:36:05 -0600, "cshenk" <csh...@cox.net> wrote:

> sf wrote in rec.food.cooking:

>
> >
> > Have you no ability to look at a recipe and go freehand? Seems like
> > Bryan is just as unimaginative too.
>
> It can be a little frustrating sometimes here in the group but we all
> have different abilities.
>
> Charlotte is making a curry dish. The only thing she asked was me to
> help peel the carrots while she made the 6 cups brown gravy and curry
> spices up, plus 6 cups rice in the rice maker. Charlotte is not as
> advanced as some here, and more advanced than many others here.

I would say so. Have you introduced her to Kheema? Very simple and
not saucy. Lots of variations for the green part, I used green beans.
http://www.bbcgoodfood.com/recipes/1755643/keema-curry-and-raita
<http://littleninjachef.com/2012/01/26/little-indian-dinner/little-indian-dinner-a-nice-keema-ground-beef-curry-with-a-mix-of-collard-mustard-and-kale-greens-yoghurt-and-quite-secretly-avocado-co-starring-a-lovely-cucumber-raita-and-brown-rice/>

This was a great episode. The ground meat is lamb.
http://www.cookingchanneltv.com/shows/my-grandmothers-ravioli/100/meena-and-mona-three-generations-of-friends.html

I just saw a Chinese version of it today (ground meat and green beans,
I'd use long beans) that looks interesting enough to try sometime. I
used to make something similar, but with strips of meat - not ground.
http://www.buzzfeed.com/emilyhorng/chinese-string-beans#.lipdJY8z2



--

sf

[John Kuthe]

I'm actually stressing the incredibly high salt content of Campbell's soup. I''ll bet between those two cans is 2KG of SALT! Close to it anyway.

John Kuthe...

[Julie Bove]

"John Kuthe" <johnk...@gmail.com> wrote in message

news:5f8a5f2c-0d05-47e9...@googlegroups.com...

But most people don't have a problem with sodium and they do make a low
sodium soup.

[sf]

You have to assemble the ingredients to prep, melt the butter, tear
the tortillas up, chop the peppers, chop the onion, chop the chicken
(which I'd shred) and shred the cheese. It takes time. Usually they
under estimate it, but I think it's fairly accurate if you follow what
the recipe suggests.

--

sf

[Janet B]

agreed. Prep times on recipes really mean nothing more than a
guesstimate of your time commitment. I don't prepare dinner like I'm
a contestant on a game show.
Janet US

[John Kuthe]

Which is still loaded with salt! Most all processed foods are. Restaurant foods too! Salt is very cheap and makes people go "YUM!", much like sugar!

John Kuthe...

[Gary]

John Kuthe wrote:
>
> Which is still loaded with salt! Most all processed foods are. Restaurant foods too! Salt is very cheap and makes people go "YUM!", much like sugar!

And speaking of salt, I'm about out so I bought a canister of salt
today. Just regular old container of salt.

The Morton was 89 cents for 28oz.
I bought the same exact thing labeled "Essential Everyday" for 49
cents.

[jinx the minx]

For me, that's half the fun of cooking. I enjoy the prep work, I don't
rush through it half-assed.

--
jinx the minx

[cshenk]

sf wrote in rec.food.cooking:

OOOOH!!

http://www.bbcgoodfood.com/recipes/cod-spinach-yellow-curry

I think that sounds right up our alley! We like a saucy curry.

--

[cshenk]

Julie Bove wrote in rec.food.cooking:

Grin, cutting aside, I can do a bell pepper or an onion in 1 minute
easy and I'm no fancy show chef with a cleaver. I suppose one could be
very slow tearing up 6 tortillas?

Anyways, I dont have a probem with the recipe itself though a bit off
my normal, just the 20 minutes pre time. Nope.

--

[cshenk]

Gary wrote in rec.food.cooking:

Yup. Oh, and Kroger and Food lion both have a pretty decent store
brand Tomato soup.

--

[Janet B]

On Sat, 12 Mar 2016 11:19:45 -0600, jinx the minx
<jinx...@yahoo.com> wrote:

>Janet B <nos...@cableone.net> wrote:
>> On Sat, 12 Mar 2016 00:19:12 -0800, sf <s...@geemail.com> wrote:
>>

snip

>>
>> agreed. Prep times on recipes really mean nothing more than a
>> guesstimate of your time commitment. I don't prepare dinner like I'm
>> a contestant on a game show.
>> Janet US
>>
>
>For me, that's half the fun of cooking. I enjoy the prep work, I don't
>rush through it half-assed.

exactly. I enjoy that part too.
Janet US

[Julie Bove]

"John Kuthe" <johnk...@gmail.com> wrote in message

news:f8f93d6b-562f-4aef...@googlegroups.com...

So? Salt is only a problem if one is salt sensitive and that's not many of
us.

[Jeßus]

On Sat, 12 Mar 2016 12:11:59 -0800, "Julie Bove"
<juli...@frontier.com> wrote:


>"John Kuthe" <johnk...@gmail.com> wrote in message

>news:f8f93d6b-562f-4aef...@googlegroups.com...

>>>
>>
>> Which is still loaded with salt! Most all processed foods are. Restaurant
>> foods too! Salt is very cheap and makes people go "YUM!", much like sugar!
>
>So? Salt is only a problem if one is salt sensitive and that's not many of
>us.

Remember you said that when you next invent yet another food allergy
for yourself.

[John Kuthe]

We are ALL salt sensitive, DUH!! One of the three main electolytes in our bodies and bloodstream! Normally an excess of dietary salt causes one to be very thirsty for water, which is how our bodies flush out the excess salt/sodium. Of course an excess of salt also plays a large role in high blood pressure and a host of other maladies.

John Kuthe...

[rosie]

On Thursday, March 10, 2016 at 10:21:48 AM UTC-6, MisterDiddyWahDiddy wrote:
> http://www.ro-tel.com/recipes-King-Ranch-Chicken-3541.html
>
> Dog vomit.
>
> --Bryan

OK I am a trashy cook. I make this every once in awhile and it is good. Give it a try.

[dsi1]

I don't think you're a trashy cook. Anybody that says that about people
that cook for the ones they love is a trashy human.

I wouldn't make the dish myself but I'd certainly try it. The foods
typically prepared by Americans in the 60's and 70's fascinate me. We
never got into that kind of cooking on this rock in the middle of
nowhere. One of these days, I'd like to have a dinner party with 60's
American foods. My son can make the green bean casserole. :)

[Doris Night]

>Julie Bove wrote in rec.food.cooking:

>> Sometimes onions can take a little while. I had one with a really
>> hard skin on it last night.

Julie, you need a sharper knife.

Doris

[cshenk]

rosie wrote in rec.food.cooking:

I dont have a problem with it overall. I'd adapt it a bit though to my
own tastes which would omit the tortillas and serve on a bed or rice.
Probably add a can of black olives. I'd be making 1/2 the recipe most
likely and more apt to use a boneless dark meat like thighs.

I'd use the rest of the ro-tel can for something else.

Carol

--

[cshenk]

dsi1 wrote in rec.food.cooking:

LOL, there's plenty of trash Hawaiian cookery though. Doesnt bother me
now nor then. Spam long rice anyone?
Carol

--

[dsi1]

On 3/12/2016 11:55 AM, cshenk wrote:
>
> LOL, there's plenty of trash Hawaiian cookery though. Doesnt bother me
> now nor then. Spam long rice anyone?
> Carol
>

Spam long rice sounds trashy alright. OTOH, I could go for a bowl of
this stuff.

http://www.foodland.com/video/chicken-long-rice

[Dave Smith]

There is a family aversion to the sharpest knife in the drawer.

[cshenk]

dsi1 wrote in rec.food.cooking:

Heheh well here's part of tonight's dinner.

http://s1134.photobucket.com/user/cshenk/media/cooking/DSCF3004.jpg.html

That will go over rice.

I can post pictures again now that I have a working decent camera. I
just have to get the date function set. It seems convinced this is
2012 or somthing.

--

[Jeßus]

http://www.wackybuttons.com/designcodes/110/1100956.jpg

[cshenk]

cshenk wrote in rec.food.cooking:

http://www.foodland.com/video/hoisin-miso-barbecue-spareribs

Looks good but the miso seems wrong type. There was a milder mixed
sort than Japan, sold in Hawaii.

You would nt use Japan type by the 1/2 cup. It's like 50% salt tasting
by volume. I never got the Hawaii kind when there.

--

[Cheri]

"cshenk" <csh...@cox.net> wrote in message
news:78GdnXUuwp7FDXnL...@giganews.com...

Sounds great to me.

Cheri

[MisterDiddyWahDiddy]

You have your own shitty cooking, and the thing that appeals to you about
mainland cooking is the shittiest era.

--Bryan

[cshenk]

Cheri wrote in rec.food.cooking:

Grin, from Hari Kojima (You may have seen him on fishing shows, also a
great cook)

Spam long rice

3/4 can spam (12oz), sliver whole can and reserve 1/4 for omelet next
day. Slivers about 1.5 inches long.

2 rolls dried long rice, soak 30 mins and drain (he means long grain
and it would be about 1 cup dry long grain there I think?).

1 can oyster mushroom, drain and slice thin (me, about 1/2 cup thin
sliced king oyster will work if you can't find cans)

1 package dried mushrom soaked 30 mins (he means about 4oz dry
shiitake most likely, can use 1/2 cup fresh shiitake fine here)

3/4 ts grated or fine chopped ginger

1 small onion diced, not super fine dice.

2 TB mirin (rice wine)

Green onions for garnish

Brown the spam with the round onion and ginger then when done add the
mushrooms, mirin and long rice. Add water to cover then add shoyu (soy
sauce) to taste. Let simmer until the rice is cooked.

He adds an optional 6-8 dried shrimp work well here and I agree.

Like many asian recipes, he's not real exact but that's ok. Recipes of
this type do not need to be.

I've made this with 1 cup long grain rice, 2 cups water and the rest as
above. *SOUNDS* like trash cooking, it's not though.

Now Chicken Long rice is very close but uses more rice and uses chicken
broth, 1 pack dried mushroom (4oz or so dried shiitake likely) but not
the second mushroom and adds celery.

Grin, both sound trashy and neither are.
Carol

--

[cshenk]

dsi1 wrote in rec.food.cooking:

Interesting BTW that this version uses rice noodle! I suspect 'long
rice' had more meanings than I knew when I lived there? There were
these long tubes of long grain rice (about 1/2 cup) like the mahatma
yellow rice ones. I remember a Hari Kojima show where he used those.
He was grinning as he called it 'long rice' so maybe an inside joke I
didnt catch? BTW in his books if he means rice noodle, he says rice
noodle.



--

[cshenk]

cshenk wrote in rec.food.cooking:

Oh added on, I found a hand note made in my 'Hari Kojima's Local Style
Favorites' cook book. On page 28 on the Miso Chicken he uses a 27oz
carton of white miso. I was able to translate it to 3-4TB miso with
dashi or chicken broth to volume for that recipe which comes out about
right.


--

[Julie Bove]

"Jeßus" <j...@j.invalid> wrote in message
news:6sv8ebdvf4pa2h039...@4ax.com...

What?

[Julie Bove]

"cshenk" <csh...@cox.net> wrote in message
news:78GdnXUuwp7FDXnL...@giganews.com...

I just ordered some Spam Snacks in a pouch. Somebody will be getting them
in his Easter basket!

[Julie Bove]

"Doris Night" <goodnig...@yahoo.com> wrote in message
news:p929ebpar768aesof...@4ax.com...

Nope. Knives are very new. Same thing happened last year. Someone here
pointed out that at this time of year, the onions are old. I believe that.
Hard to find good ones.

[Julie Bove]

"John Kuthe" <johnk...@gmail.com> wrote in message

news:f145c8e4-f689-4f70...@googlegroups.com...

---

Nonsense. My friend is salt sensitive. I am not. In fact, very few people
are sensitive in terms of high BP.

[John Kuthe]

You a nurse too? I know about HTN and dietary salt.

John Kuthe...

[Cindy Hamilton]

On Sunday, March 13, 2016 at 4:54:21 AM UTC-4, John Kuthe wrote:

> You a nurse too? I know about HTN and dietary salt.

Please present some statistics on how many hypertensives are sensitive
to salt.

Thanks,

Cindy Hamilton

[Julie Bove]

"John Kuthe" <johnk...@gmail.com> wrote in message

news:f4fe8c7e-3097-4099...@googlegroups.com...

You know outdated information.

http://articles.mercola.com/sites/articles/archive/2016/02/08/salt-intake-heart-failure.aspx

http://medicalxpress.com/news/2016-02-salt-intake-impact-bone-health.html

http://www.foodandnutrition.org/March-April-2016/A-Big-Sodium-Debate/

Two of my Drs. even told me to increase my salt intake because I tend to run
towards low sodium in my blood.

[cshenk]

Julie Bove wrote in rec.food.cooking:

>
> "Doris Night" <goodnig...@yahoo.com> wrote in message
> news:p929ebpar768aesof...@4ax.com...
> > > Julie Bove wrote in rec.food.cooking:
> >
> > > > Sometimes onions can take a little while. I had one with a
> > > > really hard skin on it last night.
> >
> > Julie, you need a sharper knife.
>
> Nope. Knives are very new. Same thing happened last year. Someone
> here pointed out that at this time of year, the onions are old. I
> believe that. Hard to find good ones.

That makes sense. For me, down here they get softer in the stores at
this season but the variety and storage where you are could go the
other way easily enough.

--

[cshenk]

Julie Bove wrote in rec.food.cooking:

>

He's just making noise. Julie, you are right that many here are not
salt sensitive. My husband is but not wildly so. If he stays within
USDA recommendations or a little under, he's ok. I generally aim him
at 1500mg a day which gives him a little wriggle room if he wants the
occasional splurge.

You probably are remembering that I've posted how Don and I were part
of a real study in Japan. It took weeks and there were follow-ups for
years. Don tests salt reactive but with a fine tuning, he doesnt need
a true low sodium diet because get him to a reasonable level, he stops
the blood pressure rise. Lower extreme diets make no difference.

In my case, no salt amount they threw at me made any difference in my
blood pressure. I am however stress and pain reactive (so is everyone).

The study for the rest was over why so many USA people stationed in
Japan developed low level hypertension (BP issues). Results were
pretty clear. The local diet is higher in sodium than the average
American eats. The bit of suprise is how many of us were not reacting
to the salt at all and no reduction (or addition) made any difference.

So I wouldnt say no one is salt reactive, but that many of us aren't.
I am not. Don is.

--

[jmcquown]

Yes, I remember the tough onion discussion. Of course it makes sense
the onions might have been old.

I'll admit I don't know a thing about when onions grown in Washington
are fresh. I've only heard of Walla Walla's). It could well be she has
been buying onions, which store very well, from last season.

Again, I don't know about the growing season for fresh Washington
onions. I do know it's still not warm enough here in southern South
Carolina for really fresh onions to be showing up. It's too early. The
growing season in this part of the US is a lot longer than where you live.

Jill

[cshenk]

Julie Bove wrote in rec.food.cooking:

>

It's become a rote diagnosis these days. USA teachings for medical
people are all about salt being evil. There's a sense to that because
for some it IS evil and everytime any of us see the local medical place
you automatically get these printed sheets telling you to reduce fat
and salt intake. I laughed as Charlotte got one when she went in for a
flu shot. I got them when I went in with a broken finger and Don gets
them when he goes in to renew his ADVAIR.

--

[cshenk]

John Kuthe wrote in rec.food.cooking:

John, Nurses know nothing on this. They only know the rote stuff they
are told. Walk in with serious pain due to spinal issues, have high BP
reading, Nurse tells you to reduce your salt intake.. Doc says same.
Get tramadol refill and take it, BP drops to normal. Toss out silly
sheets saying your BP was high due to salt intake.

Notably John, they don't even ASK what my salt intake levels are. It's
just a rote diagnosis.

http://www.cnpp.usda.gov/sites/default/files/nutrition_insights_uploads/
insight3.pdf

I aim Don at about 1,500mg a day and since we eat the same foods, I am
fairly close to there. Because we eat significantly less processed
foods than average, it's pretty easy.

--

[jmcquown]

On 3/13/2016 11:55 AM, cshenk wrote:
> Julie Bove wrote in rec.food.cooking:
>
>>

>> We are ALL salt sensitive, DUH!! One of the three main electolytes in
>> our bodies and bloodstream! Normally an excess of dietary salt causes
>> one to be very thirsty for water, which is how our bodies flush out
>> the excess salt/sodium. Of course an excess of salt also plays a
>> large role in high blood pressure and a host of other maladies.
>>
>> John Kuthe...
>>
>> ---
>>
>> Nonsense. My friend is salt sensitive. I am not. In fact, very few
>> people are sensitive in terms of high BP.
>
> It's become a rote diagnosis these days. USA teachings for medical
> people are all about salt being evil.

I don't know about USA medical people being taught salt is evil. I like
salt. I don't salt food before tasting it but I've always liked salt.
I do know I never had a doctor tell me to lower my salt intake.
Conversely, I never had one tell me to increase it.

There's always some fearmonger out there with some "study" yelling about
salt = high blood pressure. What about cholesterol? Remember when eggs
were bad for you? Oh wait, no they're not. Flip flop "science".

I don't pay much attention to these reports. I eat whatever I like,
whenever I like, always in moderation.

Oh, and Kuthe seems to think drinking water is a bad thing. I drink
water every day, even if I haven't eaten anything salty. :)

Jill

[cshenk]

Cindy Hamilton wrote in rec.food.cooking:

I just posted a link to where some of it started. See, the USA doesnt
really 'study' this, they just know a segment are salt related.

The actual testing Don and I had done validate that many will have
hypertension (HTN which John tried to be cute about not translating).
It also showed clearly that it is not 'universal' which John probably
does not know.

It's in the excerpt that it's safe to reduce salt for all of us and
that it was too expensive to conduct detailed studies.

What was funny was you could tell from the chart data, if I was at sea
or inport and you could see if it was a short inport (3-4 days or less)
or if it was a week or so, a spike 2 days before I pulled out to sea
again.

I don't recall the exact details of how the weeks went but you had to
write down a diary of everything you ate and how much of it. If you
used a can of something, how much of the can you ate that meal. You
had to take BPs with a home monitor every 2 hours and record the time
of eating and the BP time as well as a rough of what you had done in
the last 15 minutes before the BP was taken. Don was able to give
better values because he was not on a ship at sea.

There was a week of 'eat normally and record it' then a week of
seriously reduced sodium (I think the aim was 750mg a day?) then a week
of salt bomb (4,000mg a day or higher) then a median week in there
aimed at 2,400mg a day.

My values stayed the same no matter the sodium intake but shifted based
on stress. Don showed stress and salt relation. Don also reacted at
USDA 2,400mg a day but minimal reaction at 2,000 a day and none at
1,800 a day. Aiming for 1,500 a day gives him a little wriggle room if
at the bar, he wants a salty snack. His data shows that the occasional
(truely, not more than once a month) salt bomb is ok.

--

[Roy]

Julie, Julie, Julie...I see you're still going to those QUACK sites for advice. When will you ever learn?
====

[cshenk]

Julie Bove wrote in rec.food.cooking:

>

Curious but do you know your general sodium and potassium intakes?

--

[cshenk]

Julie Bove wrote in rec.food.cooking:

>

Snicker, works for me!



--

[cshenk]

jmcquown wrote in rec.food.cooking:

Same ideas Jill. I know I just started my garden up a bit. 4 tomatoes
and some seed milder chiles. I have to start my green onion beds over
as Don decided to clear all the containers down to scratch with new
soil but he's right. We had just enough overspray while trying to deal
with the back yard neighbor's fall worms in the pecans, that I didnt
want to eat those.

Humm, are shallot greens good?

Carol

--

[Brooklyn1]

Julie Bove wrote:
>Doris Night wrote:

>>Julie Bove wrote:
>>
>>I had one with a really hard skin on it last night.

Um, normal people peel onions before slicing.

>>Julie, you need a sharper knife.
>
>Nope. Knives are very new.

Brand new knives are typically dull right out of the box.

[dsi1]

I've never had miso ribs but that would be pretty tasty. The miso sold here is the white miso and the red miso. The white has a mild flavor and the red has a stronger, somewhat sour, taste. Either one is pretty good although for ribs, the red would seem to be a good choice. I'd use the white for miso butterfish and the red for salmon.

[cshenk]

jmcquown wrote in rec.food.cooking:

Yup! The only relation to salt and water is drinking really large
amounts with athletes (or in Sasebo Japan, high heat). Sodium and
other electrolyte replacement (includes potassium) is very important if
you sweat a lot in a hot place or working out. (or both).

Your climate is hot enough to sweat a fair amount when outside, but
theres a difference when inside a metal ship and the AC is down due to
upgrades. Even with the AC on, at 100F, it's going to hit 90's except
in a few specially cooled electronics spaces.

Qoo was my drink of choice there. Next up was Pocari Sweat.


--

[John Kuthe]

Oh, OK. Because like Bryan and so many others, since you have Internet access and Google, you are now suddently a medical professional!! Very good! You will no longer be requiring ANY medical care then! Why do you listen to TWO of your doctors!! Just go to MedicalDiagnosis.wrong!!

John Kuthe...

[rosie]

On Saturday, March 12, 2016 at 3:11:51 PM UTC-6, dsi1 wrote:
> On 3/12/2016 10:59 AM, rosie wrote:
> > On Thursday, March 10, 2016 at 10:21:48 AM UTC-6, MisterDiddyWahDiddy wrote:

> >> http://www.ro-tel.com/recipes-King-Ranch-Chicken-3541.html
> >>
> >> Dog vomit.
> >>
> >> --Bryan
> >

> > OK I am a trashy cook. I make this every once in awhile and it is good. Give it a try.

> >thank you ! My kids love this and ask me to fix it when they are here.

[dsi1]

The locals call the stuff "long rice" but it says "bean thread" on the package. The folks on the mainland like to call it cellophane noodles. It's made with mung beans not rice or cellophane though. I'm not sure what rice noodle is.

Hari Kojima was a fisherman who worked at worked at Tamashiro Market that somehow morphed into a fishing/cooking show host. He passed away a few years ago. Hawaii used to be a place that had a strong fishing culture but it seems that culture is fading fast. It's an end of an era.

https://www.youtube.com/watch?v=z7mObeaZH2I

[Cindy Hamilton]

On Sunday, March 13, 2016 at 12:32:27 PM UTC-4, cshenk wrote:
> Cindy Hamilton wrote in rec.food.cooking:
>
> > On Sunday, March 13, 2016 at 4:54:21 AM UTC-4, John Kuthe wrote:
> >
> > > You a nurse too? I know about HTN and dietary salt.
> >
> > Please present some statistics on how many hypertensives are sensitive
> > to salt.
> >
> > Thanks,
> >
> > Cindy Hamilton
>
> I just posted a link to where some of it started. See, the USA doesnt
> really 'study' this, they just know a segment are salt related.

I really hoped Kuthe would do his own homework. Ah, well, ever the
optimist.

> The actual testing Don and I had done validate that many will have
> hypertension (HTN which John tried to be cute about not translating).
> It also showed clearly that it is not 'universal' which John probably
> does not know.

I eat a metric boatload of salt, and my BP is fine. I probably add
more salt to my morning oatmeal than some of the salt nannies eat
in an entire day.

> It's in the excerpt that it's safe to reduce salt for all of us and
> that it was too expensive to conduct detailed studies.

Well, sure. It wouldn't hurt me to reduce my salt intake, but it
probably wouldn't do any good, either.

Cindy Hamilton

[sf]

On Sat, 12 Mar 2016 12:18:51 -0600, "cshenk" <csh...@cox.net> wrote:

> OOOOH!!
>
> http://www.bbcgoodfood.com/recipes/cod-spinach-yellow-curry
>
> I think that sounds right up our alley! We like a saucy curry.

I saved that one too. :)

--

sf

[Whirled Peas]

On 03/12/2016 07:53 PM, cshenk wrote:
>
>
> I've made this with 1 cup long grain rice, 2 cups water and the rest as
> above. *SOUNDS* like trash cooking, it's not though.
>
> Now Chicken Long rice is very close but uses more rice and uses chicken
> broth, 1 pack dried mushroom (4oz or so dried shiitake likely) but not
> the second mushroom and adds celery.
>
> Grin, both sound trashy and neither are.
> Carol
>

In Hawaii, "long rice" means Bean Thread Noodles, AKA Cellophane Noodles
or Glass Noodles. Stuff made with long rice is sometimes served over
regular rice, long grain or not.

[Julie Bove]

"cshenk" <csh...@cox.net> wrote in message

news:-t2dnTFfjOIlFnjL...@giganews.com...

I'm not either. A military Dr. put me on the DASH diet. He was convinced
that it would help me. Didn't do a thing for me and I suffered through that
boring food. He had me checking my BP frequently. No change. But I have a
friend who can eat a single piece of bacon and blow up like a puffer fish.
She is.

[Julie Bove]

"cshenk" <csh...@cox.net> wrote in message

news:EZadndfRAJLnBHjL...@giganews.com...

Yep. I use this. Consistently low in vitamin E so I take more of that.

https://cronometer.com/

I see my Endo. tomorrow and he is not a quack. He checks my blood levels of
everything and that will be especially important now that I have no thyroid.

[Julie Bove]

"cshenk" <csh...@cox.net> wrote in message

news:EZadndbRAJI3BHjL...@giganews.com...

>> I just ordered some Spam Snacks in a pouch. Somebody will be getting
>> them in his Easter basket!
>
> Snicker, works for me!

There will be a Snickers bar too. And a Reeses bunny.

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:z1gFy.44419$8W3....@fx10.iad...

Not quite time for Walla Wallas. I do remember harvesting them early one
year and using them for Easter dinner. We had a single weird, hot day and
this caused them to bolt. So I had to use them right away. The flowers are
very pretty!

[John Kuthe]

Had one of my nursing instructors demonstrate how salt intolerance can have pretty immediate and profound effects. As I recall she had had breast cancer surgery removing a substantial number of lymph nodes on one side, and she came into lecture after having eaten a saltine cracker, and one side of her was quite edematous (swollen).

John Kuthe...

[cshenk]

Exactly Cindy. Unless you have a condition that salt may be related to,
a normal salt diet is fine. If you do have a condition such as
hypertension (BP issues) then it doesnt harm to try a reduced salt to
see if it lessons.

--

[cshenk]

Works for me! I do not want to sign up (spam to me) but seems you enter
what you ate and get a report back. Reasonable.



--

[John Kuthe]

Unless you switch to and eat a lot of "salt substitutes", namely the ones substituting Potassium Chloride for Sodium Chloride, which my father who had HTN did years ago, them when his MD ran a blood test and found his potassium levels very high, MD told my father not to do that!

Know what high potassium ion (electrolyte) levels in your blood can do? I do, because I'm an RN and I know stuff like this!!

John Kuthe...

[cshenk]

John Kuthe wrote in rec.food.cooking:

John, you may tell us you are an RN but guess what, you know less on
healthy diet than Julie does.

--

[cshenk]

Julie Bove wrote in rec.food.cooking:

>

LOL! But i dont like either of those!

--

[Janet B]

Please quit your medical advice. I neither agree with you or John,
but I find your disparagement of his professional knowledge offensive.
Janet US

[MisterDiddyWahDiddy]

On Sunday, March 13, 2016 at 11:16:32 AM UTC-5, Jill McQuown wrote:

> On 3/13/2016 11:55 AM, cshenk wrote:
> > Julie Bove wrote in rec.food.cooking:
> >
> >>

> >> We are ALL salt sensitive, DUH!! One of the three main electolytes in
> >> our bodies and bloodstream! Normally an excess of dietary salt causes
> >> one to be very thirsty for water, which is how our bodies flush out
> >> the excess salt/sodium. Of course an excess of salt also plays a
> >> large role in high blood pressure and a host of other maladies.
> >>
> >> John Kuthe...
> >>
> >> ---
> >>
> >> Nonsense. My friend is salt sensitive. I am not. In fact, very few
> >> people are sensitive in terms of high BP.
> >

> > It's become a rote diagnosis these days. USA teachings for medical
> > people are all about salt being evil.
>
> I don't know about USA medical people being taught salt is evil. I like
> salt. I don't salt food before tasting it but I've always liked salt.
> I do know I never had a doctor tell me to lower my salt intake.
> Conversely, I never had one tell me to increase it.
>
> There's always some fearmonger out there with some "study" yelling about
> salt = high blood pressure. What about cholesterol? Remember when eggs
> were bad for you? Oh wait, no they're not. Flip flop "science".
>
> I don't pay much attention to these reports. I eat whatever I like,
> whenever I like, always in moderation.
>
> Oh, and Kuthe seems to think drinking water is a bad thing. I drink
> water every day, even if I haven't eaten anything salty. :)
>

Kuthe is an insecure narcissist who wants to be respected, and all he has
are his "degrees" and his chocolate covered cherries.
>
> Jill

--Bryan

[Cheri]

"John Kuthe" <johnk...@gmail.com> wrote in message

news:66e66d50-3e91-4723-985f-

Oh, OK. Because like Bryan and so many others, since you have Internet
access and Google, you are now suddently a medical professional!! Very good!
You will no longer be requiring ANY medical care then! Why do you listen to
TWO of your doctors!! Just go to MedicalDiagnosis.wrong!!

John Kuthe...

=======

Certainly not from a medical kook that posts to this group.

Cheri

[John Kuthe]

No Bryan, I'm not narcissistic, I'm well controlled Bipolar Disorder. You and Frumpf are raging uncontrolled Narcissistic Personality Disorder. I'm sorry you have no college degrees, but with your inability to stick with something it does not surprise me either. Same reason you have none of the Chocolate Covered Cherries which I sent you my recipe and you have continued to FAIL to produce!! (and any moment Bryan will come back visciously and speciously rebutting my true comments with somethinhg about his infantile afccess to female body parts!) Yes I have college degrees AND my Chocolate Covered Cherries! :-)

> > On 3/13/2016 11:55 AM, cshenk wrote:
> > Oh, and Kuthe seems to think drinking water is a bad thing. I drink
> > water every day, even if I haven't eaten anything salty. :)

Can't find your original post "cshenk", but yes water has an LD50 of about 6 gallons, irrespectove of your salt intake. Did you know that? So drinking a lot of water too fast can certainly lead to a specific problem caled "water toxicity" and I know precisely how it can kill because I have a BSN in nursing. Do you?

John Kuthe...

[sf]

On Sat, 12 Mar 2016 08:33:53 -0700, Janet B <nos...@cableone.net>
wrote:

> On Sat, 12 Mar 2016 00:19:12 -0800, sf <s...@geemail.com> wrote:
>
> >On Fri, 11 Mar 2016 17:37:55 -0600, "cshenk" <csh...@cox.net> wrote:
> >
> >> Janet B wrote in rec.food.cooking:

> >>
> >> > On Thu, 10 Mar 2016 12:10:47 -0600, "cshenk" <csh...@cox.net> wrote:
> >> >
> >> > > MisterDiddyWahDiddy wrote in rec.food.cooking:
> >> > >
> >> > >> http://www.ro-tel.com/recipes-King-Ranch-Chicken-3541.html
> >> > >>
> >> > >> Dog vomit.
> >> > >>
> >> > >> --Bryan
> >> > >
> >> > > Actually the bad thing is it takes a person 20 minutes to prep that?
> >> > > What, 5 minutes to open each can or something? Being generous to the
> >> > > kitchen challenged, it's a 10 minute prep there.
> >> >

> >> > I'll bow to your experience with opening cans.
> >> > Janet US
> >>
> >> I do not think there is anyone here who takes 5 minutes to open a can
> >> and it's the only way to explain that the prep in that recipe takes 20
> >> minutes.
> >
> >You have to assemble the ingredients to prep, melt the butter, tear
> >the tortillas up, chop the peppers, chop the onion, chop the chicken
> >(which I'd shred) and shred the cheese. It takes time. Usually they
> >under estimate it, but I think it's fairly accurate if you follow what
> >the recipe suggests.
>
> agreed. Prep times on recipes really mean nothing more than a
> guesstimate of your time commitment. I don't prepare dinner like I'm
> a contestant on a game show.
> Janet US

Thanks! Apparently I'm not alone. I joke to my family that if
there's a way to make a quick meal slow, count on me to find it.

--

sf

[sf]

On Sat, 12 Mar 2016 11:11:47 -1000, dsi1 <ds...@fishing.net> wrote:

> One of these days, I'd like to have a dinner party with 60's
> American foods. My son can make the green bean casserole. :)

Somehow, I don't think green bean casserole and King Ranch Casserole
belong at the same meal. :)

Have you heard about that pretzel-jello salad? I thought I wouldn't
like it, but I did - so if you're going to have a "retro" meal, be
sure to include that one too. Oh, the one called Eisenhower or
Watergate Salad is good too.

--

sf

[Julie Bove]

"cshenk" <csh...@cox.net> wrote in message

news:PqGdnUu0II4-UnjL...@giganews.com...

>> https://cronometer.com/
>>
>> I see my Endo. tomorrow and he is not a quack. He checks my blood
>> levels of everything and that will be especially important now that I
>> have no thyroid.
>
> Works for me! I do not want to sign up (spam to me) but seems you enter
> what you ate and get a report back. Reasonable.

That's not how it works. I only use the food breakdown part. You just
input all food and drink and it tells you how many calories you consumed and
the breakdown thereof. It's all done online. I've had an account for many
years. There was likely an initial email about my account but never any
spam.

[Julie Bove]

"John Kuthe" <johnk...@gmail.com> wrote in message

news:85866059-6a62-4697...@googlegroups.com...

---

I know what low levels can do. Oh the pain! I don't eat salt substitutes.
My mom feared salt and used to use Mrs. Dash instead. That's no longer,
thankfully. I'm sure Mrs. Dash is fine. It's just what she made with it
was horrid.

[Julie Bove]

"cshenk" <csh...@cox.net> wrote in message

news:mfKdnYuAzbIsQ3jL...@giganews.com...

I have spent countless hours studying diet, starting with back when I became
a vegetarian. I wanted to make sure that I was eating a balanced diet. And
due to my various medical problems, I tend towards vitamin and mineral
deficiencies which I always try to address first with diet, then supplements
because that isn't enough. I've been having stiff knees so am eating more
celery. Why? The sodium.

[Julie Bove]

"Janet B" <nos...@cableone.net> wrote in message
news:aqpbebt24obsbhdpn...@4ax.com...

> Please quit your medical advice. I neither agree with you or John,
> but I find your disparagement of his professional knowledge offensive.
> Janet US

I for one don't care what you think and he is not only flat out wrong on
this but also saying offensive things about females suffering from a medical
condition in another thread.

Some of the worst medical advise has been given to me by a nurse. And some
of the best. For instance, when I was diagnosed with possible gestational
diabetes, a nurse told me that diabetics need to eat a lot of soup, and
fruit. She even suggested that I pack a picnic lunch of cream cheese and
cucumber sandwiches to take to the beach because cream cheese was high in
protein and needed no refrigeration. I told her the last time I checked, it
was high in fat and did need refrigeration.

A piece of good advice was when I had cracks at the corners of my mouth and
my finger was turning green under a good quality ring. She told my mom to
give me some B complex vitamins. She did and the problems went away.

The fact that a person is a nurse only means that they went to school for
it. Doesn't mean they are good at it. Please note that I am not saying
that John is not good at it. Only that he is wrong on the salt thing.

There's a cardiologist who thinks he rules the Internet. I don't even want
to say his name. Some refer to him as the alphabet Dr. He's as crazy as
they come and he gives out dangerous dietary advice. Just because someone
is a medical professional, doesn't mean they are always right.

[Julie Bove]

"John Kuthe" <johnk...@gmail.com> wrote in message

news:8b6897b5-0a0a-4b5e...@googlegroups.com...

---

I think we all remember the poor mom who died in a water drinking contest,
trying to win a Wii for her kids. How she did not know of this and how the
radio station that ran the contest did not know is beyond me.

[Julie Bove]

"cshenk" <csh...@cox.net> wrote in message

news:F_ydnV6Jl5RzQ3jL...@giganews.com...

That's okay. He does.