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Dover Sole!
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jmcquown
May 9, 2020, 5:08:02 PM5/9/20
to
I went to Publix today for the first time in a couple of months. A
stock-up trip. Imagine my surprise at the fish/seafood counter, Dover
sole fillets, $10.29/lb!
The only time I've ever had Dover sole was in restaurants. Many years
ago. The sign said "fresh, never frozen". Okay, I kind of doubt that
given the proximity of Dover to anywhere in the Southern US.
Nonetheless, I bought a pound of the fillets. I see Sole Piccata in my
future! :)
Oddly, they were out of fresh catfish fillets which are much easier to
find since they're farmed all over the south. Likely due to the drop
from the usual $6.99/lb price to $4.99/lb.
There was a woman in line ahead of me (everyone keeping a safe 6 feet
apart, patiently waiting) who wanted a fresh whole lobster from the tank
cooked and ready to pick up tomorrow at 3PM. A Mother's Day brunch
thing, maybe.
The supermarket has marked every other aisle One-Way to control the flow
and maintain social distancing. One woman was going the wrong way. I
didn't say anything because it's not my place. There weren't a lot of
people on the aisle. She said out of the blue, "I'm just used to going
up and down every aisle [in a certain direction], you know?" Yes, I do
know. I'm a creature of habit myself.
At a time like this we really should follow "traffic signs" in the
store. And to tell you the truth, it's much better! I can't tell you
how many times, well before this pandemic, I made a joking comment when
an aisle is crowded with people going either way. Someone parks their
cart to peruse shelves. Block the aisle. Or you can't turn into an
aisle for someone coming out. I'd laugh and say "We need traffic
lights." Everyone chuckles and agrees. Now it's come to pass. One way
streets in the grocery store. It's an improvement!
There was a little girl, she looked to be about 8 years old, who was
paying attention to the signs. I heard her say, "Momma, you're going
the wrong way!" LOL
I guess this is the new normal. And I bought Dover sole. :)
Jill
stock-up trip. Imagine my surprise at the fish/seafood counter, Dover
sole fillets, $10.29/lb!
The only time I've ever had Dover sole was in restaurants. Many years
ago. The sign said "fresh, never frozen". Okay, I kind of doubt that
given the proximity of Dover to anywhere in the Southern US.
Nonetheless, I bought a pound of the fillets. I see Sole Piccata in my
future! :)
Oddly, they were out of fresh catfish fillets which are much easier to
find since they're farmed all over the south. Likely due to the drop
from the usual $6.99/lb price to $4.99/lb.
There was a woman in line ahead of me (everyone keeping a safe 6 feet
apart, patiently waiting) who wanted a fresh whole lobster from the tank
cooked and ready to pick up tomorrow at 3PM. A Mother's Day brunch
thing, maybe.
The supermarket has marked every other aisle One-Way to control the flow
and maintain social distancing. One woman was going the wrong way. I
didn't say anything because it's not my place. There weren't a lot of
people on the aisle. She said out of the blue, "I'm just used to going
up and down every aisle [in a certain direction], you know?" Yes, I do
know. I'm a creature of habit myself.
At a time like this we really should follow "traffic signs" in the
store. And to tell you the truth, it's much better! I can't tell you
how many times, well before this pandemic, I made a joking comment when
an aisle is crowded with people going either way. Someone parks their
cart to peruse shelves. Block the aisle. Or you can't turn into an
aisle for someone coming out. I'd laugh and say "We need traffic
lights." Everyone chuckles and agrees. Now it's come to pass. One way
streets in the grocery store. It's an improvement!
There was a little girl, she looked to be about 8 years old, who was
paying attention to the signs. I heard her say, "Momma, you're going
the wrong way!" LOL
I guess this is the new normal. And I bought Dover sole. :)
Jill
Dave Smith
May 9, 2020, 5:26:18 PM5/9/20
to
On 2020-05-09 5:07 p.m., jmcquown wrote:
> I went to Publix today for the first time in a couple of months. A
> stock-up trip. Imagine my surprise at the fish/seafood counter, Dover
> sole fillets, $10.29/lb!
>
Bonus
> I went to Publix today for the first time in a couple of months. A
> stock-up trip. Imagine my surprise at the fish/seafood counter, Dover
> sole fillets, $10.29/lb!
>
> The only time I've ever had Dover sole was in restaurants. Many years
> ago. The sign said "fresh, never frozen". Okay, I kind of doubt that
> given the proximity of Dover to anywhere in the Southern US.
> Nonetheless, I bought a pound of the fillets. I see Sole Piccata in my
> future! :)
Sole preparation, which is basically to dredge it in flour, fry it in
lots of butter and to add some lemon juice and parsley.
> There was a woman in line ahead of me (everyone keeping a safe 6 feet
> apart, patiently waiting) who wanted a fresh whole lobster from the tank
> cooked and ready to pick up tomorrow at 3PM. A Mother's Day brunch
> thing, maybe.
lobster being so low.
>
Bruce
May 9, 2020, 5:35:27 PM5/9/20
to
On Sat, 9 May 2020 17:07:56 -0400, jmcquown <j_mc...@comcast.net>
wrote:
>I went to Publix today for the first time in a couple of months. A
>stock-up trip. Imagine my surprise at the fish/seafood counter, Dover
>sole fillets, $10.29/lb!
>
>The only time I've ever had Dover sole was in restaurants. Many years
>ago. The sign said "fresh, never frozen". Okay, I kind of doubt that
>given the proximity of Dover to anywhere in the Southern US.
LOL Fish can swim, you know.
wrote:
>I went to Publix today for the first time in a couple of months. A
>stock-up trip. Imagine my surprise at the fish/seafood counter, Dover
>sole fillets, $10.29/lb!
>
>The only time I've ever had Dover sole was in restaurants. Many years
>ago. The sign said "fresh, never frozen". Okay, I kind of doubt that
>given the proximity of Dover to anywhere in the Southern US.
Lucretia Borgia
May 9, 2020, 5:41:24 PM5/9/20
to
be. I had an early Mothers Day gift of a lovely halibut steak, much
preferred it to flowers and yesterday I picked up some more scallops,
not exactly too reasonably priced, but absolutely fresh out of the
ocean. My daughter picked the halibut up at a wharf, the fisherman
told her he normally exports all he catches to Egypt. That kind of
surprised us as we had assumed most went to China. I shall get
lobster next week, expect the price to be Can$8.00 per lb or less.
jmcquown
May 9, 2020, 5:57:10 PM5/9/20
to
On 5/9/2020 5:26 PM, Dave Smith wrote:
> On 2020-05-09 5:07 p.m., jmcquown wrote:
>> I went to Publix today for the first time in a couple of months. A
>> stock-up trip. Imagine my surprise at the fish/seafood counter, Dover
>> sole fillets, $10.29/lb!
>>
>
> Bonus
>
>> The only time I've ever had Dover sole was in restaurants. Many years
>> ago. The sign said "fresh, never frozen". Okay, I kind of doubt that
>> given the proximity of Dover to anywhere in the Southern US.
>> Nonetheless, I bought a pound of the fillets. I see Sole Piccata in
>> my future! :)
>
> That might be a little tastier than the standard preparation for Dover
> Sole preparation, which is basically to dredge it in flour, fry it in
> lots of butter and to add some lemon juice and parsley.
>
What I remember from 'restaurant' sole piccata was dredged flour or
> On 2020-05-09 5:07 p.m., jmcquown wrote:
>> I went to Publix today for the first time in a couple of months. A
>> stock-up trip. Imagine my surprise at the fish/seafood counter, Dover
>> sole fillets, $10.29/lb!
>>
>
> Bonus
>
>> The only time I've ever had Dover sole was in restaurants. Many years
>> ago. The sign said "fresh, never frozen". Okay, I kind of doubt that
>> given the proximity of Dover to anywhere in the Southern US.
>> Nonetheless, I bought a pound of the fillets. I see Sole Piccata in
>> my future! :)
>
> That might be a little tastier than the standard preparation for Dover
> Sole preparation, which is basically to dredge it in flour, fry it in
> lots of butter and to add some lemon juice and parsley.
>
crumbs then egg wash again and then back into flour or fine bread crumbs.
>
>> There was a woman in line ahead of me (everyone keeping a safe 6 feet
>> apart, patiently waiting) who wanted a fresh whole lobster from the
>> tank cooked and ready to pick up tomorrow at 3PM. A Mother's Day
>> brunch thing, maybe.
>
> I hope the lobster was cheap. I have been reading about the price of
> lobster being so low.
>
>>
I'm interested in. I didn't really expect to see one.
Jill
Dave Smith
May 9, 2020, 6:04:19 PM5/9/20
to
On 2020-05-09 5:57 p.m., jmcquown wrote:
> On 5/9/2020 5:26 PM, Dave Smith wrote:
>> On 2020-05-09 5:07 p.m., jmcquown wrote:
>>> I went to Publix today for the first time in a couple of months. A
>>> stock-up trip. Imagine my surprise at the fish/seafood counter,
>>> Dover sole fillets, $10.29/lb!
>>>
>>
>> Bonus
>>
>>> The only time I've ever had Dover sole was in restaurants. Many
>>> years ago. The sign said "fresh, never frozen". Okay, I kind of
>>> doubt that given the proximity of Dover to anywhere in the Southern
>>> US. Nonetheless, I bought a pound of the fillets. I see Sole Piccata
>>> in my future! :)
>>
>> That might be a little tastier than the standard preparation for Dover
>> Sole preparation, which is basically to dredge it in flour, fry it in
>> lots of butter and to add some lemon juice and parsley.
>>
> What I remember from 'restaurant' sole piccata was dredged flour or
> crumbs then egg wash again and then back into flour or fine bread crumbs.
And then deep fried?
> On 5/9/2020 5:26 PM, Dave Smith wrote:
>> On 2020-05-09 5:07 p.m., jmcquown wrote:
>>> I went to Publix today for the first time in a couple of months. A
>>> stock-up trip. Imagine my surprise at the fish/seafood counter,
>>> Dover sole fillets, $10.29/lb!
>>>
>>
>> Bonus
>>
>>> The only time I've ever had Dover sole was in restaurants. Many
>>> years ago. The sign said "fresh, never frozen". Okay, I kind of
>>> doubt that given the proximity of Dover to anywhere in the Southern
>>> US. Nonetheless, I bought a pound of the fillets. I see Sole Piccata
>>> in my future! :)
>>
>> That might be a little tastier than the standard preparation for Dover
>> Sole preparation, which is basically to dredge it in flour, fry it in
>> lots of butter and to add some lemon juice and parsley.
>>
> What I remember from 'restaurant' sole piccata was dredged flour or
> crumbs then egg wash again and then back into flour or fine bread crumbs.
Sole was one fish that was usually readily available when I was first
married and my wife used to do it as I described. Usually if it gets
two coast of crust it gets deep fried. Not necessarily a bad thing,
but it can be fried in butter with just the dredge.
>
>>
>>> There was a woman in line ahead of me (everyone keeping a safe 6 feet
>>> apart, patiently waiting) who wanted a fresh whole lobster from the
>>> tank cooked and ready to pick up tomorrow at 3PM. A Mother's Day
>>> brunch thing, maybe.
>>
>> I hope the lobster was cheap. I have been reading about the price of
>> lobster being so low.
>>
>>>
>
> I have no idea about the price of tank lobster down here. Not something
> I'm interested in. I didn't really expect to see one.
suppers in the past. But... with the current situation, low supplies and
waiting in lines... we are doing steaks.
jmcquown
May 9, 2020, 7:13:51 PM5/9/20
to
On 5/9/2020 6:04 PM, Dave Smith wrote:
> On 2020-05-09 5:57 p.m., jmcquown wrote:
>> On 5/9/2020 5:26 PM, Dave Smith wrote:
>>> On 2020-05-09 5:07 p.m., jmcquown wrote:
>>>> I went to Publix today for the first time in a couple of months. A
>>>> stock-up trip. Imagine my surprise at the fish/seafood counter,
>>>> Dover sole fillets, $10.29/lb!
>>>>
>>>
>>> Bonus
>>>
>>>> The only time I've ever had Dover sole was in restaurants. Many
>>>> years ago. The sign said "fresh, never frozen". Okay, I kind of
>>>> doubt that given the proximity of Dover to anywhere in the Southern
>>>> US. Nonetheless, I bought a pound of the fillets. I see Sole
>>>> Piccata in my future! :)
>>>
>>> That might be a little tastier than the standard preparation for
>>> Dover Sole preparation, which is basically to dredge it in flour, fry
>>> it in lots of butter and to add some lemon juice and parsley.
>>>
>> What I remember from 'restaurant' sole piccata was dredged flour or
>> crumbs then egg wash again and then back into flour or fine bread crumbs.
>
> And then deep fried?
Nope. You should know by now I don't deep fry anything.
> On 2020-05-09 5:57 p.m., jmcquown wrote:
>> On 5/9/2020 5:26 PM, Dave Smith wrote:
>>> On 2020-05-09 5:07 p.m., jmcquown wrote:
>>>> I went to Publix today for the first time in a couple of months. A
>>>> stock-up trip. Imagine my surprise at the fish/seafood counter,
>>>> Dover sole fillets, $10.29/lb!
>>>>
>>>
>>> Bonus
>>>
>>>> The only time I've ever had Dover sole was in restaurants. Many
>>>> years ago. The sign said "fresh, never frozen". Okay, I kind of
>>>> doubt that given the proximity of Dover to anywhere in the Southern
>>>> US. Nonetheless, I bought a pound of the fillets. I see Sole
>>>> Piccata in my future! :)
>>>
>>> That might be a little tastier than the standard preparation for
>>> Dover Sole preparation, which is basically to dredge it in flour, fry
>>> it in lots of butter and to add some lemon juice and parsley.
>>>
>> What I remember from 'restaurant' sole piccata was dredged flour or
>> crumbs then egg wash again and then back into flour or fine bread crumbs.
>
> And then deep fried?
> Sole was one fish that was usually readily available when I was first
> married and my wife used to do it as I described. Usually if it gets
> two coast of crust it gets deep fried. Not necessarily a bad thing,
> but it can be fried in butter with just the dredge.
>
Southern US. Fried in butter and just the seasoned flour dredge, sure.
I do prefer flour/crumb mixture and pan frying. Deglaze with lemon and a
splash of wine and oh, capers.
>>>> There was a woman in line ahead of me (everyone keeping a safe 6
>>>> feet apart, patiently waiting) who wanted a fresh whole lobster from
>>>> the tank cooked and ready to pick up tomorrow at 3PM. A Mother's
>>>> Day brunch thing, maybe.
>>>
>>> I hope the lobster was cheap. I have been reading about the price of
>>> lobster being so low.
>>>
live lobster in a tank except at a restaurant many years ago. I was
merely observing someone buying one and realizing they'll cook it in the
store for her so she can pick it up tomorrow. Not something I usually
think about.
> I kinda like lobster. It is something I have bought for Mother's Day
> suppers in the past. But... with the current situation, low supplies and
> waiting in lines... we are doing steaks.
>
be running out any time soon.
Jill
Bruce
May 9, 2020, 7:17:04 PM5/9/20
to
On Sat, 9 May 2020 19:13:44 -0400, jmcquown <j_mc...@comcast.net>
wrote:
>On 5/9/2020 6:04 PM, Dave Smith wrote:
>> On 2020-05-09 5:57 p.m., jmcquown wrote:
>>>>
>>>>> The only time I've ever had Dover sole was in restaurants. Many
>>>>> years ago. The sign said "fresh, never frozen". Okay, I kind of
>>>>> doubt that given the proximity of Dover to anywhere in the Southern
>>>>> US. Nonetheless, I bought a pound of the fillets. I see Sole
>>>>> Piccata in my future! :)
>>>>
>>>> That might be a little tastier than the standard preparation for
>>>> Dover Sole preparation, which is basically to dredge it in flour, fry
>>>> it in lots of butter and to add some lemon juice and parsley.
>>>>
>>> What I remember from 'restaurant' sole piccata was dredged flour or
>>> crumbs then egg wash again and then back into flour or fine bread crumbs.
>>
>> And then deep fried?
>
>Nope. You should know by now I don't deep fry anything.
Not even lightly?
wrote:
>On 5/9/2020 6:04 PM, Dave Smith wrote:
>> On 2020-05-09 5:57 p.m., jmcquown wrote:
>>>>
>>>>> The only time I've ever had Dover sole was in restaurants. Many
>>>>> years ago. The sign said "fresh, never frozen". Okay, I kind of
>>>>> doubt that given the proximity of Dover to anywhere in the Southern
>>>>> US. Nonetheless, I bought a pound of the fillets. I see Sole
>>>>> Piccata in my future! :)
>>>>
>>>> That might be a little tastier than the standard preparation for
>>>> Dover Sole preparation, which is basically to dredge it in flour, fry
>>>> it in lots of butter and to add some lemon juice and parsley.
>>>>
>>> What I remember from 'restaurant' sole piccata was dredged flour or
>>> crumbs then egg wash again and then back into flour or fine bread crumbs.
>>
>> And then deep fried?
>
>Nope. You should know by now I don't deep fry anything.
Thomas
May 9, 2020, 7:22:14 PM5/9/20
to
Just ate king crab at 24.99 per l pound, snow crab at 14.99
It was a gift. 75 bucks.
Pennsylvania. Had brussle sprouts with cauliflower and shitload of butter.
I am learning to bake breads and pizza. Have the tools. Doing decent.
My sourdough starter needs help. I am doing 100 hydration and it was looking good.
Instead of discarding all but 30g, i started a new jar with the discard. Now I am still 100 hy but everything stopped. Wtf?
It was a gift. 75 bucks.
Pennsylvania. Had brussle sprouts with cauliflower and shitload of butter.
I am learning to bake breads and pizza. Have the tools. Doing decent.
My sourdough starter needs help. I am doing 100 hydration and it was looking good.
Instead of discarding all but 30g, i started a new jar with the discard. Now I am still 100 hy but everything stopped. Wtf?
itsjoan...@webtv.net
May 9, 2020, 8:08:13 PM5/9/20
to
On Saturday, May 9, 2020 at 4:08:02 PM UTC-5, jmcquown wrote:
>
> I went to Publix today for the first time in a couple of months. A
> stock-up trip. Imagine my surprise at the fish/seafood counter, Dover
> sole fillets, $10.29/lb!
>
> The only time I've ever had Dover sole was in restaurants.
>
> Jill
>
> I went to Publix today for the first time in a couple of months. A
> stock-up trip. Imagine my surprise at the fish/seafood counter, Dover
> sole fillets, $10.29/lb!
>
> The only time I've ever had Dover sole was in restaurants.
>
>
The first dish Julia Child ever ate in France was Dover sole.
jmcquown
May 9, 2020, 8:41:04 PM5/9/20
to
restaurant and it was absolutely delicious. I know I can re-create that
piccata dish. :)
Jill
Ophelia
May 10, 2020, 5:02:35 AM5/10/20
to
"Thomas" wrote in message
news:f1644254-8290-41b1...@googlegroups.com...
Don't stop! Keep going and you will get the hang of it:))) Good Luck:)
You will get plenty of help here:)
--
This email has been checked for viruses by AVG.
https://www.avg.com
Cindy Hamilton
May 10, 2020, 7:10:27 AM5/10/20
to
On Saturday, May 9, 2020 at 5:08:02 PM UTC-4, jmcquown wrote:
> I went to Publix today for the first time in a couple of months. A
> stock-up trip. Imagine my surprise at the fish/seafood counter, Dover
> sole fillets, $10.29/lb!
>
> The only time I've ever had Dover sole was in restaurants. Many years
> ago. The sign said "fresh, never frozen". Okay, I kind of doubt that
> given the proximity of Dover to anywhere in the Southern US.
> Nonetheless, I bought a pound of the fillets. I see Sole Piccata in my
> future! :)
Probably not _from_ Dover, England. It ranges all over the eastern Atlantic,
> I went to Publix today for the first time in a couple of months. A
> stock-up trip. Imagine my surprise at the fish/seafood counter, Dover
> sole fillets, $10.29/lb!
>
> The only time I've ever had Dover sole was in restaurants. Many years
> ago. The sign said "fresh, never frozen". Okay, I kind of doubt that
> given the proximity of Dover to anywhere in the Southern US.
> Nonetheless, I bought a pound of the fillets. I see Sole Piccata in my
> future! :)
from Norway to Senegal.
Cindy Hamilton
jmcquown
May 10, 2020, 7:20:42 AM5/10/20
to
in front of the fillets in the fish counter. ;) Still, it's rare to see
fresh sole down here.
About 10 years ago they had Dover Sole listed in the weekly store ad so
I made a special trip to buy some. There was a snafu in the supply
chain so while it made it into the ad it didn't make it to the store. :(
Jill
Lucretia Borgia
May 10, 2020, 7:53:54 AM5/10/20
to
On Sat, 9 May 2020 20:40:59 -0400, jmcquown <j_mc...@comcast.net>
wrote:
Sole has such a fine flavour that it is best not mucked about too
much. Today they seem to say use olive oil, but I prefer butter for
sole or halibut.
wrote:
much. Today they seem to say use olive oil, but I prefer butter for
sole or halibut.
Bruce
May 10, 2020, 7:57:57 AM5/10/20
to
Bruce
May 10, 2020, 7:58:34 AM5/10/20
to
On Sun, 10 May 2020 07:20:33 -0400, jmcquown <j_mc...@comcast.net>
wrote:
>On 5/10/2020 7:10 AM, Cindy Hamilton wrote:
>> On Saturday, May 9, 2020 at 5:08:02 PM UTC-4, jmcquown wrote:
>>> I went to Publix today for the first time in a couple of months. A
>>> stock-up trip. Imagine my surprise at the fish/seafood counter, Dover
>>> sole fillets, $10.29/lb!
>>>
>>> The only time I've ever had Dover sole was in restaurants. Many years
>>> ago. The sign said "fresh, never frozen". Okay, I kind of doubt that
>>> given the proximity of Dover to anywhere in the Southern US.
>>> Nonetheless, I bought a pound of the fillets. I see Sole Piccata in my
>>> future! :)
>>
>> Probably not _from_ Dover, England. It ranges all over the eastern Atlantic,
>> from Norway to Senegal.
>>
>> Cindy Hamilton
>>
>True, I merely got a chuckle when I saw the label "Dover Sole" sitting
>in front of the fillets in the fish counter. ;) Still, it's rare to see
>fresh sole down here.
Hey, if you can buy Gouda in the US... And Gouda can't swim.
wrote:
>On 5/10/2020 7:10 AM, Cindy Hamilton wrote:
>> On Saturday, May 9, 2020 at 5:08:02 PM UTC-4, jmcquown wrote:
>>> I went to Publix today for the first time in a couple of months. A
>>> stock-up trip. Imagine my surprise at the fish/seafood counter, Dover
>>> sole fillets, $10.29/lb!
>>>
>>> The only time I've ever had Dover sole was in restaurants. Many years
>>> ago. The sign said "fresh, never frozen". Okay, I kind of doubt that
>>> given the proximity of Dover to anywhere in the Southern US.
>>> Nonetheless, I bought a pound of the fillets. I see Sole Piccata in my
>>> future! :)
>>
>> Probably not _from_ Dover, England. It ranges all over the eastern Atlantic,
>> from Norway to Senegal.
>>
>> Cindy Hamilton
>>
>True, I merely got a chuckle when I saw the label "Dover Sole" sitting
>in front of the fillets in the fish counter. ;) Still, it's rare to see
>fresh sole down here.
jmcquown
May 10, 2020, 8:03:30 AM5/10/20
to
Jill
Bruce
May 10, 2020, 8:05:29 AM5/10/20
to
Cindy Hamilton
May 10, 2020, 8:17:30 AM5/10/20
to
Cindy Hamilton
Sheldon Martin
May 10, 2020, 10:19:21 AM5/10/20
to
On Sat, 9 May 2020 itsjoannotjoann wrote:
Europe. Dover sole isn't found in US markets unless frozen, which
isn't worth buying. American sole is a different fish from Dover
sole. Personally I think young flounder is indistiguishable from
Dover sole and just as good eating. A lot of markets and most
restaurants label all types of small flat fish as Dover sole in order
to charge a higher price. Buying Dover sole filets at $10/lb in a US
market is a rip off... without seeing the entire fish whole even an
experienced fish monger couldn't tell what it is. In the US most all
cleaned and cut fish is a switcheroo to whichever commands the higher
price. Anyone who lives by the sea and enjoys seafood is a fool for
not catching their own or at least buying from the local charter boats
as they come in... costs less and they'll clean it for you. When you
see the whole fresh caught fish you'll know what you're getting.
Buying cleaned cut fish especially fillets there's no way to know what
fish it is... may as well label it Friskies.
https://en.wikipedia.org/wiki/Sole_%28fish%29
>On Saturday, May 9, 2020 jmcquown wrote:
>>
>> I went to Publix today for the first time in a couple of months. A
>> stock-up trip. Imagine my surprise at the fish/seafood counter, Dover
>> sole fillets, $10.29/lb!
>>
>> The only time I've ever had Dover sole was in restaurants.
>>
>> Jill
>>
>The first dish Julia Child ever ate in France was Dover sole.
True Dover sole is only found in the coastal waters of north western
>>
>> I went to Publix today for the first time in a couple of months. A
>> stock-up trip. Imagine my surprise at the fish/seafood counter, Dover
>> sole fillets, $10.29/lb!
>>
>> The only time I've ever had Dover sole was in restaurants.
>>
>> Jill
>>
>The first dish Julia Child ever ate in France was Dover sole.
Europe. Dover sole isn't found in US markets unless frozen, which
isn't worth buying. American sole is a different fish from Dover
sole. Personally I think young flounder is indistiguishable from
Dover sole and just as good eating. A lot of markets and most
restaurants label all types of small flat fish as Dover sole in order
to charge a higher price. Buying Dover sole filets at $10/lb in a US
market is a rip off... without seeing the entire fish whole even an
experienced fish monger couldn't tell what it is. In the US most all
cleaned and cut fish is a switcheroo to whichever commands the higher
price. Anyone who lives by the sea and enjoys seafood is a fool for
not catching their own or at least buying from the local charter boats
as they come in... costs less and they'll clean it for you. When you
see the whole fresh caught fish you'll know what you're getting.
Buying cleaned cut fish especially fillets there's no way to know what
fish it is... may as well label it Friskies.
https://en.wikipedia.org/wiki/Sole_%28fish%29
Gary
May 10, 2020, 11:32:57 AM5/10/20
to
The only time I saw a Julia Child cooking show was in her
end of years. She was so damn old she could do nothing but
stand there next to a guest chef doing the actual cooking.
Looked like she might have been held up with strings like
a marionette puppet. Quite disturbing and I couldn't stand
to watch a whole show.
end of years. She was so damn old she could do nothing but
stand there next to a guest chef doing the actual cooking.
Looked like she might have been held up with strings like
a marionette puppet. Quite disturbing and I couldn't stand
to watch a whole show.
Cindy Hamilton
May 10, 2020, 11:39:12 AM5/10/20
to
her show in the late 60s or early 70s. She was very inspiring.
Cindy Hamilton
Dave Smith
May 10, 2020, 12:45:48 PM5/10/20
to
hissy fit ;-)
Gary
May 10, 2020, 1:31:00 PM5/10/20
to
Dave Smith wrote:
>
> On 2020-05-10 8:03 a.m., jmcquown wrote:
> > On 5/10/2020 7:53 AM, Lucretia Borgia wrote:
> >> On Sat, 9 May 2020 20:40:59 -0400, jmcquown <j_mc...@comcast.net>
> >> wrote:
> >>
> >>> On 5/9/2020 8:08 PM, itsjoan...@webtv.net wrote:
> >>>> On Saturday, May 9, 2020 at 4:08:02 PM UTC-5, jmcquown wrote:
> >>>>>
> >>>>> I went to Publix today for the first time in a couple of months. A
>
> On 2020-05-10 8:03 a.m., jmcquown wrote:
> > On 5/10/2020 7:53 AM, Lucretia Borgia wrote:
> >> On Sat, 9 May 2020 20:40:59 -0400, jmcquown <j_mc...@comcast.net>
> >> wrote:
> >>
> >>> On 5/9/2020 8:08 PM, itsjoan...@webtv.net wrote:
> >>>> On Saturday, May 9, 2020 at 4:08:02 PM UTC-5, jmcquown wrote:
> >>>>>
> >>>>> stock-up trip. Imagine my surprise at the fish/seafood counter, Dover
> >>>>> sole fillets, $10.29/lb!
> >>>>>
> >>>>> The only time I've ever had Dover sole was in restaurants.
> >>>>>
> >>>>> Jill
> >>>>>
> >>>> The first dish Julia Child ever ate in France was Dover sole.
> >>>>
> >>> I wouldn't know about that. I do know I had sole piccata at a
> >>>>>
> >>>>> The only time I've ever had Dover sole was in restaurants.
> >>>>>
> >>>>> Jill
> >>>>>
> >>>> The first dish Julia Child ever ate in France was Dover sole.
> >>>>
> >>> restaurant and it was absolutely delicious. I know I can re-create that
> >>> piccata dish. :)
> >>>
> >>> Jill
> >>
> >> Sole has such a fine flavour that it is best not mucked about too
> >> much. Today they seem to say use olive oil, but I prefer butter for
> >>>
> >>> Jill
> >>
> >> Sole has such a fine flavour that it is best not mucked about too
> >> sole or halibut.
> >>
> > Yes, I'll be using butter to pan fry the lightly crumbed sole. :)
> >
> >
>
> Don't forget to tell us how you lightly fried it so Gary can throw a
> hissy fit ;-)
LOL. Dummy. Jill could have gone to Tractor Supply yesterday and
> >>
> > Yes, I'll be using butter to pan fry the lightly crumbed sole. :)
> >
> >
>
> Don't forget to tell us how you lightly fried it so Gary can throw a
> hissy fit ;-)
bought
a 40lb bag of bird seed and been well fed for a few more months.
Except for the occasional gallon of milk at Dollar General. :)
Lucretia Borgia
May 10, 2020, 1:47:01 PM5/10/20
to
Hank Rogers
May 10, 2020, 1:53:15 PM5/10/20
to
Cindy Hamilton
May 10, 2020, 2:10:07 PM5/10/20
to
along. What you know about the history of cooking in America could fit
in a thimble.
Her great contribution was to teach us that French cooking can be done
at home.
Cindy Hamilton
Bruce
May 10, 2020, 2:29:15 PM5/10/20
to
Jacques Pépin when she was old.
Bruce
May 10, 2020, 2:34:03 PM5/10/20
to
On Sun, 10 May 2020 11:10:03 -0700 (PDT), Cindy Hamilton
death borefest. In Europe, nobody can compete with the French when it
comes to cooking. Italian cooking is French cooking for dummies.
>Her great contribution was to teach us that French cooking can be done
>at home.
Yes, and that there is such a thing as French cooking in the first
place.
<angelica...@yahoo.com> wrote:
>On Sunday, May 10, 2020 at 1:47:01 PM UTC-4, Lucretia Borgia wrote:
>> On Sun, 10 May 2020 08:39:08 -0700 (PDT), Cindy Hamilton
>> <angelica...@yahoo.com> wrote:
>>
>> >I can't say I have much use for French cooking, but I used to watch
>> >her show in the late 60s or early 70s. She was very inspiring.
>> >
>> >Cindy Hamilton
>>
>> She was responsible for NA taking an interest in more than hamburgers!
>
>NA was interested in a lot more than hamburgers before Julia Child came
>along. What you know about the history of cooking in America could fit
>in a thimble.
Anglo (and Dutch) cooking before any French influence was a cooked to
>On Sunday, May 10, 2020 at 1:47:01 PM UTC-4, Lucretia Borgia wrote:
>> On Sun, 10 May 2020 08:39:08 -0700 (PDT), Cindy Hamilton
>> <angelica...@yahoo.com> wrote:
>>
>> >I can't say I have much use for French cooking, but I used to watch
>> >her show in the late 60s or early 70s. She was very inspiring.
>> >
>> >Cindy Hamilton
>>
>> She was responsible for NA taking an interest in more than hamburgers!
>
>NA was interested in a lot more than hamburgers before Julia Child came
>along. What you know about the history of cooking in America could fit
>in a thimble.
death borefest. In Europe, nobody can compete with the French when it
comes to cooking. Italian cooking is French cooking for dummies.
>Her great contribution was to teach us that French cooking can be done
>at home.
place.
jmcquown
May 10, 2020, 2:53:26 PM5/10/20
to
On 5/10/2020 1:29 PM, Gary wrote:
> Dave Smith wrote:
>>
>> On 2020-05-10 8:03 a.m., jmcquown wrote:
>>> On 5/10/2020 7:53 AM, Lucretia Borgia wrote:
>>>> On Sat, 9 May 2020 20:40:59 -0400, jmcquown <j_mc...@comcast.net>
>>>> wrote:
>>>>
>>>>> On 5/9/2020 8:08 PM, itsjoan...@webtv.net wrote:
>>>>>> On Saturday, May 9, 2020 at 4:08:02 PM UTC-5, jmcquown wrote:
>>>>>>>
>>>>>>> I went to Publix today for the first time in a couple of months. A
>>>>>>> stock-up trip. Imagine my surprise at the fish/seafood counter, Dover
>>>>>>> sole fillets, $10.29/lb!
>>>>>>>
>>>>>>> The only time I've ever had Dover sole was in restaurants.
>>>>>>>
>>>>>>> Jill
>>>>>>>
>>>>>> The first dish Julia Child ever ate in France was Dover sole.
>>>>>>
>>>>> I wouldn't know about that. I do know I had sole piccata at a
>>>>> restaurant and it was absolutely delicious. I know I can re-create that
>>>>> piccata dish. :)
>>>>>
>>>>> Jill
>>>>
>>>> Sole has such a fine flavour that it is best not mucked about too
>>>> much. Today they seem to say use olive oil, but I prefer butter for
>>>> sole or halibut.
>>>>
>>> Yes, I'll be using butter to pan fry the lightly crumbed sole. :)
>>>
>>>
>>
>> Don't forget to tell us how you lightly fried it so Gary can throw a
>> hissy fit ;-)
>
LOL Dave!
> Dave Smith wrote:
>>
>> On 2020-05-10 8:03 a.m., jmcquown wrote:
>>> On 5/10/2020 7:53 AM, Lucretia Borgia wrote:
>>>> On Sat, 9 May 2020 20:40:59 -0400, jmcquown <j_mc...@comcast.net>
>>>> wrote:
>>>>
>>>>> On 5/9/2020 8:08 PM, itsjoan...@webtv.net wrote:
>>>>>> On Saturday, May 9, 2020 at 4:08:02 PM UTC-5, jmcquown wrote:
>>>>>>>
>>>>>>> I went to Publix today for the first time in a couple of months. A
>>>>>>> stock-up trip. Imagine my surprise at the fish/seafood counter, Dover
>>>>>>> sole fillets, $10.29/lb!
>>>>>>>
>>>>>>> The only time I've ever had Dover sole was in restaurants.
>>>>>>>
>>>>>>> Jill
>>>>>>>
>>>>>> The first dish Julia Child ever ate in France was Dover sole.
>>>>>>
>>>>> I wouldn't know about that. I do know I had sole piccata at a
>>>>> restaurant and it was absolutely delicious. I know I can re-create that
>>>>> piccata dish. :)
>>>>>
>>>>> Jill
>>>>
>>>> Sole has such a fine flavour that it is best not mucked about too
>>>> much. Today they seem to say use olive oil, but I prefer butter for
>>>> sole or halibut.
>>>>
>>> Yes, I'll be using butter to pan fry the lightly crumbed sole. :)
>>>
>>>
>>
>> Don't forget to tell us how you lightly fried it so Gary can throw a
>> hissy fit ;-)
>
> LOL. Dummy. Jill could have gone to Tractor Supply yesterday and
> bought a 40lb bag of bird seed and been well fed for a few more months.
> Except for the occasional gallon of milk at Dollar General. :)
>
fend for themselves. I make sure to have fresh water in the bird bath
year round.
Spotted a female Summer Tanager in the not yet refilled little bird bath
a few days ago:
https://i.postimg.cc/R0jQgs3F/female-tanager.jpg
Do try to get your dollar store attributions right. Family Dollar.
Besides, I bought milk at Publix at the same time I bought the fresh
sole fillets. So much for my always buying frozen fish. I also bought
eggs and bread and pretty much everything else on my list. No shortage
of food here. Got some raw brussels sprouts, too. I'm thinking
brussels sprouts gratin...
BTW, you might like to shop at the crack of dawn but I find the stores
are much less crowded around 1PM. There were no lines at the checkout
stands. :)
Jill
jmcquown
May 10, 2020, 2:54:41 PM5/10/20
to
sometimes on PBS.
Jill
jmcquown
May 10, 2020, 2:57:01 PM5/10/20
to
Margaret Suran sent it to me. I don't have much interest in French
cooking, either. I sometimes catch episodes of her old shows on PBS.
Jill
jmcquown
May 10, 2020, 3:05:48 PM5/10/20
to
Hamburg, Germany. Hmmm, so does what we in NA call "hot dogs".
> Her great contribution was to teach us that French cooking can be done
> at home.
>
> Cindy Hamilton
>
Jill
Bruce
May 10, 2020, 3:10:33 PM5/10/20
to
On Sun, 10 May 2020 15:05:43 -0400, jmcquown <j_mc...@comcast.net>
wrote:
>On 5/10/2020 2:10 PM, Cindy Hamilton wrote:
>> On Sunday, May 10, 2020 at 1:47:01 PM UTC-4, Lucretia Borgia wrote:
>>> On Sun, 10 May 2020 08:39:08 -0700 (PDT), Cindy Hamilton
>>> <angelica...@yahoo.com> wrote:
>>>
>>>> On Sunday, May 10, 2020 at 11:32:57 AM UTC-4, Gary wrote:
>>>>> "itsjoan...@webtv.net" wrote:
>>>>>> The first dish Julia Child ever ate in France was Dover sole.
>>>>>
>>>>> The only time I saw a Julia Child cooking show was in her
>>>>> end of years. She was so damn old she could do nothing but
>>>>> stand there next to a guest chef doing the actual cooking.
>>>>>
>>>>> Looked like she might have been held up with strings like
>>>>> a marionette puppet. Quite disturbing and I couldn't stand
>>>>> to watch a whole show.
>>>>
>>>> I can't say I have much use for French cooking, but I used to watch
>>>> her show in the late 60s or early 70s. She was very inspiring.
>>>>
>>>> Cindy Hamilton
>>>
>>> She was responsible for NA taking an interest in more than hamburgers!
>>
>> NA was interested in a lot more than hamburgers before Julia Child came
>> along. What you know about the history of cooking in America could fit
>> in a thimble.
>>
>Unless I'm sadly mistaken (I'm not) the term "hamburger" came from
>Hamburg, Germany.
You're a deep thinker.
wrote:
>On 5/10/2020 2:10 PM, Cindy Hamilton wrote:
>> On Sunday, May 10, 2020 at 1:47:01 PM UTC-4, Lucretia Borgia wrote:
>>> On Sun, 10 May 2020 08:39:08 -0700 (PDT), Cindy Hamilton
>>> <angelica...@yahoo.com> wrote:
>>>
>>>> On Sunday, May 10, 2020 at 11:32:57 AM UTC-4, Gary wrote:
>>>>> "itsjoan...@webtv.net" wrote:
>>>>>> The first dish Julia Child ever ate in France was Dover sole.
>>>>>
>>>>> The only time I saw a Julia Child cooking show was in her
>>>>> end of years. She was so damn old she could do nothing but
>>>>> stand there next to a guest chef doing the actual cooking.
>>>>>
>>>>> Looked like she might have been held up with strings like
>>>>> a marionette puppet. Quite disturbing and I couldn't stand
>>>>> to watch a whole show.
>>>>
>>>> I can't say I have much use for French cooking, but I used to watch
>>>> her show in the late 60s or early 70s. She was very inspiring.
>>>>
>>>> Cindy Hamilton
>>>
>>> She was responsible for NA taking an interest in more than hamburgers!
>>
>> NA was interested in a lot more than hamburgers before Julia Child came
>> along. What you know about the history of cooking in America could fit
>> in a thimble.
>>
>Unless I'm sadly mistaken (I'm not) the term "hamburger" came from
>Hamburg, Germany.
graham
May 10, 2020, 3:10:33 PM5/10/20
to
hamburger. She certainly wasn't snobbish!
Gary
May 10, 2020, 3:23:59 PM5/10/20
to
Lucretia Borgia wrote:
> She was responsible for NA taking an interest in more than hamburgers!
I must admit that I do like French fries with my hamburgers. :)
> She was responsible for NA taking an interest in more than hamburgers!
Lucretia Borgia
May 10, 2020, 3:29:59 PM5/10/20
to
On Sun, 10 May 2020 11:10:03 -0700 (PDT), Cindy Hamilton
programmes came not very long after that.
<angelica...@yahoo.com> wrote:
>On Sunday, May 10, 2020 at 1:47:01 PM UTC-4, Lucretia Borgia wrote:
>> On Sun, 10 May 2020 08:39:08 -0700 (PDT), Cindy Hamilton
>> <angelica...@yahoo.com> wrote:
>>
>> >On Sunday, May 10, 2020 at 11:32:57 AM UTC-4, Gary wrote:
>> >> "itsjoan...@webtv.net" wrote:
>> >> > The first dish Julia Child ever ate in France was Dover sole.
>> >>
>> >> The only time I saw a Julia Child cooking show was in her
>> >> end of years. She was so damn old she could do nothing but
>> >> stand there next to a guest chef doing the actual cooking.
>> >>
>> >> Looked like she might have been held up with strings like
>> >> a marionette puppet. Quite disturbing and I couldn't stand
>> >> to watch a whole show.
>> >
>> >I can't say I have much use for French cooking, but I used to watch
>> >her show in the late 60s or early 70s. She was very inspiring.
>> >
>> >Cindy Hamilton
>>
>> She was responsible for NA taking an interest in more than hamburgers!
>
>NA was interested in a lot more than hamburgers before Julia Child came
>along. What you know about the history of cooking in America could fit
>in a thimble.
I'm not sure how you decided that! We were here in 1967 and Julia's
>On Sunday, May 10, 2020 at 1:47:01 PM UTC-4, Lucretia Borgia wrote:
>> On Sun, 10 May 2020 08:39:08 -0700 (PDT), Cindy Hamilton
>> <angelica...@yahoo.com> wrote:
>>
>> >On Sunday, May 10, 2020 at 11:32:57 AM UTC-4, Gary wrote:
>> >> "itsjoan...@webtv.net" wrote:
>> >> > The first dish Julia Child ever ate in France was Dover sole.
>> >>
>> >> The only time I saw a Julia Child cooking show was in her
>> >> end of years. She was so damn old she could do nothing but
>> >> stand there next to a guest chef doing the actual cooking.
>> >>
>> >> Looked like she might have been held up with strings like
>> >> a marionette puppet. Quite disturbing and I couldn't stand
>> >> to watch a whole show.
>> >
>> >I can't say I have much use for French cooking, but I used to watch
>> >her show in the late 60s or early 70s. She was very inspiring.
>> >
>> >Cindy Hamilton
>>
>> She was responsible for NA taking an interest in more than hamburgers!
>
>NA was interested in a lot more than hamburgers before Julia Child came
>along. What you know about the history of cooking in America could fit
>in a thimble.
programmes came not very long after that.
Lucretia Borgia
May 10, 2020, 3:33:07 PM5/10/20
to
Gary
May 10, 2020, 3:40:39 PM5/10/20
to
jmcquown wrote:
>
> BTW, you might like to shop at the crack of dawn but I find the stores
> are much less crowded around 1PM. There were no lines at the checkout
> stands. :)
When I shop early, very few cars in the lot. Maybe 20 customers
>
> BTW, you might like to shop at the crack of dawn but I find the stores
> are much less crowded around 1PM. There were no lines at the checkout
> stands. :)
at most in the store. Never a checkout line except maybe one
ahead of me occasionally.
I did shop once around 1pm and it was very crowded. That's when
all the lazy sleepy people finally get out and go.
jmcquown
May 10, 2020, 3:47:12 PM5/10/20
to
may be thinking about her later shows with Jacques Pepin). The early
shows are sometimes aired on weekends on PBS. Cooking all by herself.
Jill
jmcquown
May 10, 2020, 3:48:17 PM5/10/20
to
Jill
Bruce
May 10, 2020, 3:50:13 PM5/10/20
to
Bruce
May 10, 2020, 3:50:33 PM5/10/20
to
Gary
May 10, 2020, 3:58:29 PM5/10/20
to
Bruce wrote:
>
> >I did shop once around 1pm and it was very crowded. That's when
> >all the lazy sleepy people finally get out and go.
>
> They may get up late, but you go to bed early. Who's lazy?
My day's are a series of cat naps. About 6 hours total. I am
>
> >I did shop once around 1pm and it was very crowded. That's when
> >all the lazy sleepy people finally get out and go.
>
> They may get up late, but you go to bed early. Who's lazy?
up much of the night. Usually late afternoons are my sleep time.
Up at 4am until a late lunch then a bit of nap.
Always up by 4am. No alarm required.
jmcquown
May 10, 2020, 4:02:34 PM5/10/20
to
On 5/10/2020 3:39 PM, Gary wrote:
> jmcquown wrote:
>>
>> BTW, you might like to shop at the crack of dawn but I find the stores
>> are much less crowded around 1PM. There were no lines at the checkout
>> stands. :)
>
> When I shop early, very few cars in the lot. Maybe 20 customers
> at most in the store. Never a checkout line except maybe one
> ahead of me occasionally.
>
> I did shop once
Once? Oh goody!
> jmcquown wrote:
>>
>> BTW, you might like to shop at the crack of dawn but I find the stores
>> are much less crowded around 1PM. There were no lines at the checkout
>> stands. :)
>
> When I shop early, very few cars in the lot. Maybe 20 customers
> at most in the store. Never a checkout line except maybe one
> ahead of me occasionally.
>
> I did shop once
> around 1pm and it was very crowded. That's when
> all the lazy sleepy people finally get out and go.
>
they get out of bed. Maybe start a load of laundry. Feed the pets.
Other household chores. *Before* they go to the store. You make it
sound like getting up at 4AM and shopping early is some kind of
*Princely* thing to do. Heh.
Jill
Bruce
May 10, 2020, 4:03:52 PM5/10/20
to
Bruce
May 10, 2020, 4:04:29 PM5/10/20
to
On Sun, 10 May 2020 16:02:28 -0400, jmcquown <j_mc...@comcast.net>
wrote:
Can you stop being right? It feels funny.
wrote:
Dave Smith
May 10, 2020, 5:21:39 PM5/10/20
to
else is shopping then.
A couple weeks ago I went to the nearby Zehr's store to get some
groceries during the early morning Seniors hour. I had to wait about 15
minutes to get into the store. It was even longer waiting to check out.
By the time I had left the line to get in was less than half as long as
the one I had been in.
itsjoan...@webtv.net
May 10, 2020, 6:23:27 PM5/10/20
to
On Sunday, May 10, 2020 at 10:32:57 AM UTC-5, Gary wrote:
>
> "itsjoan...@webtv.net" wrote:
>
> > The first dish Julia Child ever ate in France was Dover sole.
>
> The only time I saw a Julia Child cooking show was in her
> end of years. She was so damn old she could do nothing but
> stand there next to a guest chef doing the actual cooking.
>
Julia was just day or so shy of her 95th birthday when she died. She
>
> "itsjoan...@webtv.net" wrote:
>
> > The first dish Julia Child ever ate in France was Dover sole.
>
> The only time I saw a Julia Child cooking show was in her
> end of years. She was so damn old she could do nothing but
> stand there next to a guest chef doing the actual cooking.
>
knew she couldn't do a whole show, standing, and by herself. That's why
she had a lot of guest chefs on as she was still as interested in cooking
and learning in her twilight years as when she was first married.
Julia did not learn to cook until she was married and moved to France. She
was from a quite wealthy family with cooks and servants.
>
> Looked like she might have been held up with strings like
> a marionette puppet. Quite disturbing and I couldn't stand
> to watch a whole show.
>
Let's hope if you reach her age you'll have the stamina and desire to
> Looked like she might have been held up with strings like
> a marionette puppet. Quite disturbing and I couldn't stand
> to watch a whole show.
>
still be actively involved in life.
itsjoan...@webtv.net
May 10, 2020, 6:31:04 PM5/10/20
to
On Sunday, May 10, 2020 at 10:39:12 AM UTC-5, Cindy Hamilton wrote:
>
> I can't say I have much use for French cooking, but I used to watch
> her show in the late 60s or early 70s. She was very inspiring.
>
> Cindy Hamilton
>
There have been a few shows on late at night on my local PBS station called
>
> I can't say I have much use for French cooking, but I used to watch
> her show in the late 60s or early 70s. She was very inspiring.
>
> Cindy Hamilton
>
"Dishing With Julia." It's a bunch of different guest chefs watching her
early "French Chef" shows. For most of them, they had never seen the old
original series and every single one of them was impressed. They marveled
at how she would go into detail explaining how to shop, or chop, or truss,
or how to carve and serve and serve a dish.
All said you don't see that detail in cooking shows now and all the mistakes
she made on camera as well. If you watch any of the cooking shows now when
they taste the finished dish they all proclaim 'perfect!' Julia would say
'this needs a bit more salt' or whatever.
itsjoan...@webtv.net
May 10, 2020, 6:32:55 PM5/10/20
to
On Sunday, May 10, 2020 at 12:47:01 PM UTC-5, Lucretia Borgia wrote:
>
> On Sun, 10 May 2020 08:39:08 -0700 (PDT), Cindy Hamilton
>
> On Sun, 10 May 2020 08:39:08 -0700 (PDT), Cindy Hamilton
> <angelica...@yahoo.com> wrote:
>
> >I can't say I have much use for French cooking, but I used to watch
> >her show in the late 60s or early 70s. She was very inspiring.
> >
> >Cindy Hamilton
>
>
> >I can't say I have much use for French cooking, but I used to watch
> >her show in the late 60s or early 70s. She was very inspiring.
> >
> >Cindy Hamilton
>
> She was responsible for NA taking an interest in more than hamburgers!
>
Absolutely!! She showed there was more to cooking that tv dinners and
>
Jell-O.
Dave Smith
May 10, 2020, 6:44:14 PM5/10/20
to
there. My father in law was an exception to that. He died about 5 weeks
before his 95th birthday. He had been a real dynamo. He was physcially
fit and mentally sharp, probably more so than many people half his age,
Two months earlier he had gone to the hospital for day surgery, removal
of some benign skin cancer. They admitted him because of his low blood
pressure. He was released after a few days, but he was changed after
that. He had taken our nephew out for lunch for his birthday and seemed
to be in good health, but died in his sleep that night.
My grandmother died a couple weeks short of her hundredth birthday, but
she had started to slide into dementia.
Bruce
May 10, 2020, 6:45:29 PM5/10/20
to
Lucretia Borgia
May 10, 2020, 7:51:47 PM5/10/20
to
when she was putting the frosting on. Didn't fizz her in the least,
just said there had to be a way to rescue it, how about doing this. It
still looked an excellent Buche.
Lucretia Borgia
May 10, 2020, 7:52:40 PM5/10/20
to
itsjoan...@webtv.net
May 10, 2020, 8:00:03 PM5/10/20
to
On Sunday, May 10, 2020 at 6:51:47 PM UTC-5, Lucretia Borgia wrote:
>
> One year, near Xmas, she was making a Buche Noel and it all went askew
> when she was putting the frosting on. Didn't fizz her in the least,
> just said there had to be a way to rescue it, how about doing this. It
> still looked an excellent Buche.
>
Mistakes never seemed to faze her; she knew cooking was not an exact science
>
> One year, near Xmas, she was making a Buche Noel and it all went askew
> when she was putting the frosting on. Didn't fizz her in the least,
> just said there had to be a way to rescue it, how about doing this. It
> still looked an excellent Buche.
>
and there were bound to mishaps. She always said you're in the kitchen
and no one will see your mistakes.
Dave Smith
May 10, 2020, 8:12:13 PM5/10/20
to
attitude and was unfazed by errors and goof ups.
Cindy Hamilton
May 11, 2020, 5:52:04 AM5/11/20
to
On Sunday, May 10, 2020 at 2:34:03 PM UTC-4, Bruce wrote:
> On Sun, 10 May 2020 11:10:03 -0700 (PDT), Cindy Hamilton
> <angelica...@yahoo.com> wrote:
>
> On Sun, 10 May 2020 11:10:03 -0700 (PDT), Cindy Hamilton
> <angelica...@yahoo.com> wrote:
>
> >On Sunday, May 10, 2020 at 1:47:01 PM UTC-4, Lucretia Borgia wrote:
> >> On Sun, 10 May 2020 08:39:08 -0700 (PDT), Cindy Hamilton
> >> <angelica...@yahoo.com> wrote:
> >>
> >> >I can't say I have much use for French cooking, but I used to watch
> >> >her show in the late 60s or early 70s. She was very inspiring.
> >> >
> >> >Cindy Hamilton
> >>
> >> She was responsible for NA taking an interest in more than hamburgers!
> >
> >> On Sun, 10 May 2020 08:39:08 -0700 (PDT), Cindy Hamilton
> >> <angelica...@yahoo.com> wrote:
> >>
> >> >I can't say I have much use for French cooking, but I used to watch
> >> >her show in the late 60s or early 70s. She was very inspiring.
> >> >
> >> >Cindy Hamilton
> >>
> >> She was responsible for NA taking an interest in more than hamburgers!
> >
> >NA was interested in a lot more than hamburgers before Julia Child came
> >along. What you know about the history of cooking in America could fit
> >in a thimble.
>
> Anglo (and Dutch) cooking before any French influence was a cooked to
> >along. What you know about the history of cooking in America could fit
> >in a thimble.
>
> death borefest. In Europe, nobody can compete with the French when it
> comes to cooking. Italian cooking is French cooking for dummies.
>
> >Her great contribution was to teach us that French cooking can be done
> >at home.
>
> Yes, and that there is such a thing as French cooking in the first
> >Her great contribution was to teach us that French cooking can be done
> >at home.
>
> place.
Prior to Julia Child, French cooking was what rich people ate in restaurants.
People knew what it was; they just didn't see how it applied to them.
Cindy Hamilton
Cindy Hamilton
May 11, 2020, 5:57:51 AM5/11/20
to
reserved for senior citizens, anybody else at extreme risk from COVID-19,
and first responders. It has been nice, although I wouldn't say it's
much better than 5 pm. The old people are slow and disorganized and this
particular store has fewer checkstands open at that time so the lines
are actually longer.
Those of us who work full time generally don't have the luxury of shopping
early. When things get back to normal (whatever that ends up being) I'll
go back to shopping at 5 pm.
Cindy Hamilton
Cindy Hamilton
May 11, 2020, 6:07:27 AM5/11/20
to
between the industrialization of food in America and the debut of
The French Chef?
Look at the Boston Cooking School Cookbook, The Joy of Cooking,
The Art of Cookery, etc. Many of those recipes have not aged well,
but they display a lively interest in cookery.
Cindy Hamilton
Lucretia Borgia
May 11, 2020, 6:54:35 AM5/11/20
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Lucretia Borgia
May 11, 2020, 7:02:49 AM5/11/20
to
there for 'seniors' and thought I would go nuts :( They didn't follow
the arrows, held about six carts up behind them and bloody awful at
the checkouts now they are having to learn how to use debit cards :(
So now I go about 11 a.m. - seems the fastest time.
Gary
May 11, 2020, 7:53:13 AM5/11/20
to
Cindy Hamilton wrote:
>
> For the last few weeks, I've been shopping at 7 am, during the time
> reserved for senior citizens, anybody else at extreme risk from COVID-19,
> and first responders.
My regular grocery store used to be open 24-7 but during this
>
> For the last few weeks, I've been shopping at 7 am, during the time
> reserved for senior citizens, anybody else at extreme risk from COVID-19,
> and first responders.
virus thing, opens at 7am and closes at 9pm. They don't do
the early hour for seniors thing. I've been going lately
between 8:30am - 9:30am. No crowd and no long lines.
No one-way aisles either. No masks required but I have worn
one the last 2-3 times just because most others do.
> Those of us who work full time generally don't have the luxury of shopping
> early. When things get back to normal (whatever that ends up being) I'll
> go back to shopping at 5 pm.
on Friday or Saturday. Not only going for food but also
prime "hunting season" for single women with no date that
night. That theory of mine actually turned out quite well. ;)
Dave Smith
May 11, 2020, 9:53:51 AM5/11/20
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Bruce
May 11, 2020, 10:30:16 AM5/11/20
to
miserable cunt.
Ophelia
May 11, 2020, 10:34:33 AM5/11/20
to
"Cindy Hamilton" wrote in message
news:593e9945-c7dd-43f0...@googlegroups.com...
On Sunday, May 10, 2020 at 3:40:39 PM UTC-4, Gary wrote:
> jmcquown wrote:
> >
> > BTW, you might like to shop at the crack of dawn but I find the stores
> > are much less crowded around 1PM. There were no lines at the checkout
> > stands. :)
>
> When I shop early, very few cars in the lot. Maybe 20 customers
> at most in the store. Never a checkout line except maybe one
> ahead of me occasionally.
>
> I did shop once around 1pm and it was very crowded. That's when
> all the lazy sleepy people finally get out and go.
For the last few weeks, I've been shopping at 7 am, during the time
reserved for senior citizens, anybody else at extreme risk from COVID-19,
and first responders. It has been nice, although I wouldn't say it's
much better than 5 pm. The old people are slow and disorganized and this
particular store has fewer checkstands open at that time so the lines
are actually longer.
What are checkstands?
Those of us who work full time generally don't have the luxury of shopping
early. When things get back to normal (whatever that ends up being) I'll
go back to shopping at 5 pm.
Cindy Hamilton
This email has been checked for viruses by AVG.
https://www.avg.com
Boron Elgar
May 11, 2020, 10:45:15 AM5/11/20
to
Smith.
Gary
May 11, 2020, 11:19:16 AM5/11/20
to
Ophelia wrote:
>
> "Cindy Hamilton" wrote: The old people are slow and disorganized and this
Checkstands are at the front of your store where they scan
your food and bag it, then you pay for it.
What are they called in Scotland?
>
> "Cindy Hamilton" wrote: The old people are slow and disorganized and this
> particular store has fewer checkstands open at that time so the lines
> are actually longer.
>
> ===
>
> What are checkstands?
Really Oph? heh heh
> are actually longer.
>
> ===
>
> What are checkstands?
Checkstands are at the front of your store where they scan
your food and bag it, then you pay for it.
What are they called in Scotland?
itsjoan...@webtv.net
May 11, 2020, 11:37:23 AM5/11/20
to
Cindy Hamilton
May 11, 2020, 1:40:02 PM5/11/20
to
On Monday, May 11, 2020 at 10:34:33 AM UTC-4, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> news:593e9945-c7dd-43f0...@googlegroups.com...
>
> On Sunday, May 10, 2020 at 3:40:39 PM UTC-4, Gary wrote:
> > jmcquown wrote:
> > >
> > > BTW, you might like to shop at the crack of dawn but I find the stores
> > > are much less crowded around 1PM. There were no lines at the checkout
> > > stands. :)
> >
> > When I shop early, very few cars in the lot. Maybe 20 customers
> > at most in the store. Never a checkout line except maybe one
> > ahead of me occasionally.
> >
> > I did shop once around 1pm and it was very crowded. That's when
> > all the lazy sleepy people finally get out and go.
>
> For the last few weeks, I've been shopping at 7 am, during the time
> reserved for senior citizens, anybody else at extreme risk from COVID-19,
> and first responders. It has been nice, although I wouldn't say it's
> much better than 5 pm. The old people are slow and disorganized and this
> particular store has fewer checkstands open at that time so the lines
> are actually longer.
>
> ===
>
> What are checkstands?
The place where you check out. Where the cashier stands.
> "Cindy Hamilton" wrote in message
> news:593e9945-c7dd-43f0...@googlegroups.com...
>
> On Sunday, May 10, 2020 at 3:40:39 PM UTC-4, Gary wrote:
> > jmcquown wrote:
> > >
> > > BTW, you might like to shop at the crack of dawn but I find the stores
> > > are much less crowded around 1PM. There were no lines at the checkout
> > > stands. :)
> >
> > When I shop early, very few cars in the lot. Maybe 20 customers
> > at most in the store. Never a checkout line except maybe one
> > ahead of me occasionally.
> >
> > I did shop once around 1pm and it was very crowded. That's when
> > all the lazy sleepy people finally get out and go.
>
> For the last few weeks, I've been shopping at 7 am, during the time
> reserved for senior citizens, anybody else at extreme risk from COVID-19,
> and first responders. It has been nice, although I wouldn't say it's
> much better than 5 pm. The old people are slow and disorganized and this
> particular store has fewer checkstands open at that time so the lines
> are actually longer.
>
> ===
>
> What are checkstands?
Cindy Hamilton
Bruce
May 11, 2020, 2:08:10 PM5/11/20
to
checkout chicks.
Bruce
May 11, 2020, 2:08:38 PM5/11/20
to
Ophelia
May 11, 2020, 3:07:21 PM5/11/20
to
"Ophelia" wrote in message news:hht63l...@mid.individual.net...
Thank you:) But I still don't know what checkstands are:))))
Ophelia
May 11, 2020, 3:09:21 PM5/11/20
to
"Gary" wrote in message news:5EB96CAB...@att.net...
Ahhhh not just here but England too:))) You are talking about the
people who scan what you have bought and you pay them??
OK, we call them checkout operators:)))))
Thanks Gary:))
Ophelia
May 11, 2020, 3:09:59 PM5/11/20
to
"Cindy Hamilton" wrote in message
Thanks, Cindy:) I just got it:))
Cindy Hamilton
May 11, 2020, 3:54:21 PM5/11/20
to
you pay for your stuff. A big grocery store might have 20 of
them. A checkstand comprises the cash register and any infrastructure
provided to move your groceries from your cart into bags.
We usually call the operator of the cash register the cashier.
Cindy Hamilton
Ophelia
May 11, 2020, 4:01:44 PM5/11/20
to
"Cindy Hamilton" wrote in message
I understand thanks, Cindy:) I Googled it and got some weird answers,
but I know now:)))
Lucretia Borgia
May 11, 2020, 4:15:09 PM5/11/20
to
Lucretia Borgia
May 11, 2020, 4:16:50 PM5/11/20
to
Dave Smith
May 11, 2020, 5:21:25 PM5/11/20
to
erroneous comment had been directed at me.
Bruce
May 11, 2020, 5:29:08 PM5/11/20
to
Lucretia Borgia wrote on 5/11/2020 :
a rotten accusation, you stupid cunt.
Bruce
May 11, 2020, 6:35:53 PM5/11/20
to
Lucretia Borgia
May 11, 2020, 6:48:26 PM5/11/20
to
On Mon, 11 May 2020 17:21:55 -0400, Dave Smith
I thought of you today when my Dyson stick suddenly sounded odd. I
checked the filter and it needed cleaning, first time in two years.
The cat is shedding at the moment despite the exterior weather.
checked the filter and it needed cleaning, first time in two years.
The cat is shedding at the moment despite the exterior weather.
Bruce
May 11, 2020, 6:51:21 PM5/11/20
to
Dave Smith
May 11, 2020, 7:27:27 PM5/11/20
to
On 2020-05-11 6:48 p.m., Lucretia Borgia wrote:
>> I thought I was the one who deserved the apology since you nasty and
>> erroneous comment had been directed at me.
>
> I thought of you today when my Dyson stick suddenly sounded odd. I
> checked the filter and it needed cleaning, first time in two years.
> The cat is shedding at the moment despite the exterior weather.
>
I have been much happier with my replacement Dyson. It seems that I had
>> I thought I was the one who deserved the apology since you nasty and
>> erroneous comment had been directed at me.
>
> I thought of you today when my Dyson stick suddenly sounded odd. I
> checked the filter and it needed cleaning, first time in two years.
> The cat is shedding at the moment despite the exterior weather.
>
indeed had a lemon and they replaced the entire unit. I have to
remember to charge it up and to empty the canister, but it does a great
job. My dog doesn't like it and tends to bark when I use it, but a
couple seconds of chasing him with it solves that quick enough.
Back to the Urban Peasant... not the diddler Urban Gourmet, I liked his
show and his easy going attitude toward cooking. He was the source of
one of my favourite recipes, salmon fillets wrapped with phyllo pastry.
Bruce
May 11, 2020, 7:39:51 PM5/11/20
to
salmon in aluminium and put it in a secure spot on the engine of his
car. He then went for a drive to cook the salmon.
(Does this count as me posting a recipe?)
Hank Rogers
May 11, 2020, 7:45:03 PM5/11/20
to
Gary
May 12, 2020, 7:26:14 AM5/12/20
to
Bruce wrote:
> I've never heard of 'checkstands'. I know cash registers, manned by
> checkout chicks.
I've never heard them called checkstands either but I knew
> I've never heard of 'checkstands'. I know cash registers, manned by
> checkout chicks.
what it was.
I've always said or heard "check out lines" even if there
is no line and cashiers.
Bruce
May 12, 2020, 7:34:56 AM5/12/20
to
reach the checkout chick.
Gary
May 12, 2020, 10:27:06 AM5/12/20
to
Bruce wrote:
> I remember a recipe from the Surreal Gourmet. He wrapped a piece of
> salmon in aluminium and put it in a secure spot on the engine of his
> car. He then went for a drive to cook the salmon.
>
> (Does this count as me posting a recipe?)
Yes it does. I saw a documentary once where Alaskan fellow
> I remember a recipe from the Surreal Gourmet. He wrapped a piece of
> salmon in aluminium and put it in a secure spot on the engine of his
> car. He then went for a drive to cook the salmon.
>
> (Does this count as me posting a recipe?)
did that with a bird he just shot. He wrapped it up in
aluminium and put it on the engine of his snow machine.
(others call them snowmobiles). Later on it was cooked and
they ate it for lunch.
And then one ng dummie once claimed that he wrapped
up some fish in foil and set it on the top rack of his
dishwasher. Then loaded the dishwasher with dirty dishes
and soap.
Once the dishwasher was finished, he had clean dishes
and perfectly cooked fish. That sounded more like
imagination rather than reality.
jmcquown
May 12, 2020, 11:13:29 AM5/12/20
to
On 5/12/2020 10:25 AM, Gary wrote:
> Bruce wrote:
>> I remember a recipe from the Surreal Gourmet. He wrapped a piece of
>> salmon in aluminium and put it in a secure spot on the engine of his
>> car. He then went for a drive to cook the salmon.
>>
>> (Does this count as me posting a recipe?)
>
> Yes it does. I saw a documentary once where Alaskan fellow
> did that with a bird he just shot. He wrapped it up in
> aluminium and put it on the engine of his snow machine.
> (others call them snowmobiles). Later on it was cooked and
> they ate it for lunch.
>
> And then one ng dummie once claimed that he wrapped
> up some fish in foil and set it on the top rack of his
> dishwasher. Then loaded the dishwasher with dirty dishes
> and soap.
>
That's an urban legend. Poaching fish in a dishwasher on the top rack.
> Bruce wrote:
>> I remember a recipe from the Surreal Gourmet. He wrapped a piece of
>> salmon in aluminium and put it in a secure spot on the engine of his
>> car. He then went for a drive to cook the salmon.
>>
>> (Does this count as me posting a recipe?)
>
> Yes it does. I saw a documentary once where Alaskan fellow
> did that with a bird he just shot. He wrapped it up in
> aluminium and put it on the engine of his snow machine.
> (others call them snowmobiles). Later on it was cooked and
> they ate it for lunch.
>
> And then one ng dummie once claimed that he wrapped
> up some fish in foil and set it on the top rack of his
> dishwasher. Then loaded the dishwasher with dirty dishes
> and soap.
>
But not with soap and dirty dishes.
https://www.food.com/recipe/dishwasher-salmon-13246
Jill
Silvar Beitel
May 12, 2020, 11:19:12 AM5/12/20
to
https://en.wikipedia.org/wiki/Manifold_Destiny_(cookbook)
--
Silvar Beitel
jmcquown
May 12, 2020, 11:22:04 AM5/12/20
to
Jill
Sheldon Martin
May 12, 2020, 12:35:23 PM5/12/20
to
On Tue, 12 May 2020 10:25:59 -0400, Gary <g.ma...@att.net> wrote:
>Bruce wrote:
>> I remember a recipe from the Surreal Gourmet. He wrapped a piece of
>> salmon in aluminium and put it in a secure spot on the engine of his
>> car. He then went for a drive to cook the salmon.
You concern yourself with ingredient lists and you cook fish on
>Bruce wrote:
>> I remember a recipe from the Surreal Gourmet. He wrapped a piece of
>> salmon in aluminium and put it in a secure spot on the engine of his
>> car. He then went for a drive to cook the salmon.
aluminum.
Dave Smith
May 12, 2020, 12:50:39 PM5/12/20
to
On 2020-05-12 10:25 a.m., Gary wrote:
> Yes it does. I saw a documentary once where Alaskan fellow
> did that with a bird he just shot. He wrapped it up in
> aluminium and put it on the engine of his snow machine.
> (others call them snowmobiles). Later on it was cooked and
> they ate it for lunch.
When I had a summer job in an alloy smelting pan some of the guys used
> Yes it does. I saw a documentary once where Alaskan fellow
> did that with a bird he just shot. He wrapped it up in
> aluminium and put it on the engine of his snow machine.
> (others call them snowmobiles). Later on it was cooked and
> they ate it for lunch.
to bring in dinners well wrapped with aluminum foil and set them on the
recently poured pans to heat up. I don't know how they ever managed to
time them because the metal would be close to 1300F when it was poured.
There would be a layer of slag on top that would insulate it a bit. It
usually sat in the pans for two hours before we pulled them out of the
pans and got ready for another one.
>
> And then one ng dummie once claimed that he wrapped
> up some fish in foil and set it on the top rack of his
> dishwasher. Then loaded the dishwasher with dirty dishes
> and soap.
>
> Once the dishwasher was finished, he had clean dishes
> and perfectly cooked fish. That sounded more like
> imagination rather than reality.
>
when you are cooking fish in there.
Sheldon Martin
May 12, 2020, 1:02:21 PM5/12/20
to
On Tue, 12 May 2020 11:21:57 -0400, jmcquown <j_mc...@comcast.net>
wrote:
And no aluminum cookware. I have a roll of aluminum foil but it's not
for cooking or to wrap food, it's mostly used to cover the stove top
for catching grease spatter, but that's rare... a roll of AL foil
lasts me more than ten years. Do yoose know what the first two
letters in ALzheimers stands for... the Periodic Table Symbol for
ALuminum!
wrote:
for cooking or to wrap food, it's mostly used to cover the stove top
for catching grease spatter, but that's rare... a roll of AL foil
lasts me more than ten years. Do yoose know what the first two
letters in ALzheimers stands for... the Periodic Table Symbol for
ALuminum!
Lucretia Borgia
May 12, 2020, 1:24:09 PM5/12/20
to
longest wash programme and it worked!
jmcquown
May 12, 2020, 1:34:25 PM5/12/20
to
dirty dishes or dishwashing detergent in the dishwasher.
Jill
dsi1
May 12, 2020, 1:59:24 PM5/12/20
to
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