Jello

[Gary]

OK...so I went to the grocery store this morning and top of my
list was orange jello, bananas, and vanilla ice cream. Got it!

Ended up buying peach jello. I had forgotten about that.
Funny too. The official JellO brand was on sale for $1 per box.
Instead, I bought the store brand for only 39cents per box.
Same size, same exact ingredients.

I came home and cooked it, just now it's starting to jell
and I added one fresh banana, cut in half lenghtwise,
then sliced in 1/4 inch slices and mixed that in.
The semi-gelled jello held it all suspended.

Now to let it finish cooling for a few hours, then give
it a try along with the vanilla ice cream on the side.

Haven't had this in over 40 years but I do remember loving
it. :)

This will be my dessert tonight and beyond.

[itsjoan...@webtv.net]

It all sounds really good with the exception of the vanilla ice cream. I just
don't equate ice cream with gelatin. But like you, I opt for the store brand
Jell-O 99% of the time and usually it's the sugar-free I reach for.

[Gary]

"itsjoan...@webtv.net" wrote:
>
> It all sounds really good with the exception of the vanilla ice cream. I just
> don't equate ice cream with gelatin.

If you ever have both, give it a try sometime. Just plain vanilla
ice cream though, not some flavor.

[Cindy Hamilton]

On Wednesday, May 29, 2019 at 12:35:23 PM UTC-4, itsjoan...@webtv.net wrote:
> On Wednesday, May 29, 2019 at 10:23:41 AM UTC-5, Gary wrote:
> >
> > OK...so I went to the grocery store this morning and top of my
> > list was orange jello, bananas, and vanilla ice cream. Got it!
> >
> > Ended up buying peach jello. I had forgotten about that.
> > Funny too. The official JellO brand was on sale for $1 per box.
> > Instead, I bought the store brand for only 39cents per box.
> > Same size, same exact ingredients.
> >
> > I came home and cooked it, just now it's starting to jell
> > and I added one fresh banana, cut in half lenghtwise,
> > then sliced in 1/4 inch slices and mixed that in.
> > The semi-gelled jello held it all suspended.
> >
> > Now to let it finish cooling for a few hours, then give
> > it a try along with the vanilla ice cream on the side.
> >
> > Haven't had this in over 40 years but I do remember loving
> > it. :)
> >
> > This will be my dessert tonight and beyond.
> >
> It all sounds really good with the exception of the vanilla ice cream.

It all sounds really good except for the jello and bananas.
I'll eat my vanilla ice cream by itself, thanks.

Cindy Hamilton

[Dave Smith]

I have not had ice cream and jello for years and years, but I remember
that it was a great combination.

[itsjoan...@webtv.net]

Hahahahahaaaaaa!!! Go stand in the corner!!

[Gary]

It's much better than just Jello, imo.
And for Cindy...yes, plain vanilla ice cream is good too.

[penm...@aol.com]

I like vanilla ice cream drizzled with evap, forms a tasty crust.

[jmcquown]

LOL I have to agree. I have nothing against Jell-O but I've never have
liked Jell-O with fruit in it. If I had my druthers I'd take a scoop of
vanilla ice cream. :)

Jill

[Sqwertz]

On Wed, 29 May 2019 11:23:42 -0400, Gary wrote:

> OK...so I went to the grocery store this morning and top of my
> list was orange jello, bananas, and vanilla ice cream. Got it!
>
> Ended up buying peach jello. I had forgotten about that.

Isn't peach jello orange?

Artificial fruit flavors never taste anything like their tree-grown
counterparts. Peach, I think, is one of the few exceptions. I'm
pretty sure with other flavors you could change the color of them
and 9 out of 10 people would be able to guess the flavor: Green
cherry jello, pink lime jello, purple apple jello.

> I came home and cooked it

I haven't made jello in so long I didn't even know you were supposed
to cook it.

> Haven't had this in over 40 years but I do remember loving
> it. :)

It's been 40 years for me too. And it won't happen ever again. I
can't eat jello or bananas. My throat doesn't like swallowing
things with that texture - Get the gag reflex feeling. I like
durian and puddings, but can't swallow those either. Custards and
dessert mouses are borderline.

-sw

[jmcquown]

On 5/29/2019 4:05 PM, Sqwertz wrote:
> On Wed, 29 May 2019 11:23:42 -0400, Gary wrote:
>
>> OK...so I went to the grocery store this morning and top of my
>> list was orange jello, bananas, and vanilla ice cream. Got it!
>>
>> Ended up buying peach jello. I had forgotten about that.
>
> Isn't peach jello orange?
>
> Artificial fruit flavors never taste anything like their tree-grown
> counterparts. Peach, I think, is one of the few exceptions. I'm
> pretty sure with other flavors you could change the color of them
> and 9 out of 10 people would be able to guess the flavor: Green
> cherry jello, pink lime jello, purple apple jello.
>
>> I came home and cooked it
>
> I haven't made jello in so long I didn't even know you were supposed
> to cook it.
>

Sorry to barge in. It's not "cooking". You have to boil some water.
Then stir the Jell-O powder into it. Then pour it into a bowl or a mold
and add cold water (ice cubes if you want a quick set) then put it in
the refrigerator. If you want to add fruit, you do it before you put it
in the fridge.

I have never added fruit to Jell-O but I've certainly heard about it
here over the years. Also from having some very old "dessert" cookbooks
which often mention the use of fruit in Jell-O.

I'd rather just eat fruit than suspend it in a gelatin concoction.

Jill

[Dave Smith]

You just fell off your throne Jill. How could you not like fruit in
Jell-O? While I rarely have Jell-O these days,I used to love it with
fruit in it. Red Jell-O with sliced bananas and fruit salad were
favourites. I will confess to having also enjoyed those Jell-O salads
with stuff like grated carrot, shredded cabbage and finely chopped
cucumber.

[Ed Pawlowski]

On 5/29/2019 4:15 PM, jmcquown wrote:


>>
> Sorry to barge in.  It's not "cooking".  You have to boil some water.
> Then stir the Jell-O powder into it.  Then pour it into a bowl or a mold
> and add cold water (ice cubes if you want a quick set) then put it in
> the refrigerator.  If you want to add fruit, you do it before you put it
> in the fridge.
>
> I have never added fruit to Jell-O but I've certainly heard about it
> here over the years.  Also from having some very old "dessert" cookbooks
> which often mention the use of fruit in Jell-O.
>
> I'd rather just eat fruit than suspend it in a gelatin concoction.
>
> Jill

Technically it is not cooking, but it is the first thing, as kids, that
we made in the kitchen. Fruit cocktail, bananas, peaches were typical
variations. Next would be heating milk and pouring in a package of
pudding.

[itsjoan...@webtv.net]

On Wednesday, May 29, 2019 at 4:19:01 PM UTC-5, Dave Smith wrote:
>
> While I rarely have Jell-O these days,I used to love it with
> fruit in it. Red Jell-O with sliced bananas and fruit salad were
> favourites. I will confess to having also enjoyed those Jell-O salads
> with stuff like grated carrot, shredded cabbage and finely chopped
> cucumber.
>

I remember eating a molded Jell-O salad back in the 70's that had I believe
cottage cheese in it. I could be completely wrong but it was fantastic and
I've neve been able to find the recipe. That's why I think I could be
wrong on the ingredients.

[Dave Smith]

On 2019-05-29 4:15 p.m., jmcquown wrote:

>> I haven't made jello in so long I didn't even know you were supposed
>> to cook it.
>>
> Sorry to barge in.  It's not "cooking".  You have to boil some water.
> Then stir the Jell-O powder into it.  Then pour it into a bowl or a mold
> and add cold water (ice cubes if you want a quick set) then put it in
> the refrigerator.  If you want to add fruit, you do it before you put it
> in the fridge.

I used to date a girl who had an older sister who was such a bad cook
that she could not make Jell-O. One cup of boiling water and then one
cup of cold water. It couldn't be much easier, but she found a way....
two cups of warm water.

Lucky for her she had a boyfriend who was as stupid as she was. They
went out snowmobiling and went through thin ice..... twice.

>
> I have never added fruit to Jell-O but I've certainly heard about it
> here over the years.  Also from having some very old "dessert" cookbooks
> which often mention the use of fruit in Jell-O.
>
> I'd rather just eat fruit than suspend it in a gelatin concoction.
>

When I was a kid my parents were friends with an elderly couple who had
a great fruit and vegetable garden and she used to make jelly desserts
with gelatin and pureed fresh fruits. They were delicious. They had
distinct fruit flavours. The raspberry tasted like raspberry, strawberry
like strawberry and cherry like cherry, not just slightly different
flavours of red jello that don't really taste like the fruit they are
labelled to be.

[Dave Smith]

You're not wrong. They were good. I googled jello salad with cottage
cheese and several recipes came up. I added carrot to the search and
more savory salads came up.

[itsjoan...@webtv.net]

Well, let me go look again! Thanks!!

[graham]

Google: "Lime Jell-O Marshmallow Cottage Cheese Surprise"

[graham]

https://www.youtube.com/watch?v=hdP-x_PzaTw

[itsjoan...@webtv.net]

On Wednesday, May 29, 2019 at 7:39:12 PM UTC-5, graham wrote:
>
> Google: "Lime Jell-O Marshmallow Cottage Cheese Surprise"
>

I saw that and that's not it and it doesn't look too appetizing to me.

[itsjoan...@webtv.net]

On Wednesday, May 29, 2019 at 7:44:10 PM UTC-5, graham wrote:
>
> https://www.youtube.com/watch?v=hdP-x_PzaTw
>
That's funny but there sure are some stomach churning dishes she's naming!

[Cindy Hamilton]

I'm with Jill. I don't much like Jello (it tastes weird and artificial)
and I've never liked fruit in it.

Cindy Hamilton

[Bruce]

On Thu, 30 May 2019 03:00:40 -0700 (PDT), Cindy Hamilton
<angelica...@yahoo.com> wrote:

>On Wednesday, May 29, 2019 at 5:19:01 PM UTC-4, Dave Smith wrote:
>> On 2019-05-29 3:24 p.m., jmcquown wrote:
>> > On 5/29/2019 1:01 PM, Cindy Hamilton wrote:
>>
>> >> It all sounds really good except for the jello and bananas.
>> >> I'll eat my vanilla ice cream by itself, thanks.
>> >>
>> >> Cindy Hamilton
>> >>
>> > LOL  I have to agree.  I have nothing against Jell-O but I've never have
>> > liked Jell-O with fruit in it.  If I had my druthers I'd take a scoop of
>> > vanilla ice cream. :)
>>
>> You just fell off your throne Jill. How could you not like fruit in
>> Jell-O? While I rarely have Jell-O these days,I used to love it with
>> fruit in it. Red Jell-O with sliced bananas and fruit salad were
>> favourites. I will confess to having also enjoyed those Jell-O salads
>> with stuff like grated carrot, shredded cabbage and finely chopped
>> cucumber.
>
>I'm with Jill.

In itself a reason to worry.

[Gary]

Sqwertz wrote:
>
> On Wed, 29 May 2019 11:23:42 -0400, Gary wrote:
>
> > OK...so I went to the grocery store this morning and top of my
> > list was orange jello, bananas, and vanilla ice cream. Got it!
> >
> > Ended up buying peach jello. I had forgotten about that.
>
> Isn't peach jello orange?

;-D About the same color but different taste.

> > I came home and cooked it
>
> I haven't made jello in so long I didn't even know you were supposed
> to cook it.

Take that with a grain of salt. I had to boil a cup of water but
anytime I turn on the stove to make something, I call it cooking.
I DID have to cook the water. No doubt, someone here in RFC will
get picky and say that's not cooking.

> It's been 40 years for me too. And it won't happen ever again. I
> can't eat jello or bananas. My throat doesn't like swallowing
> things with that texture - Get the gag reflex feeling. I like
> durian and puddings, but can't swallow those either. Custards and
> dessert mouses are borderline.

First off, the jell-o with the banana was pretty tasty. Later
today, I'll add a bit of vanilla ice cream on the side. That will
be even better. IMO, jell-o definitely needs some fruit mixed
in. I would never eat it plain.

Second, many people feel the same way with blah, no texture food.
Blah as in boring, not bland as in no taste.

Bet you could add some crunch to all of the above you mentioned
and maybe not have a problem.

Good example is that I like vanilla yogurt but not by itself.
It's blah. I'll mix a small bit of crunchy dry cereal then eat
it. Much better. Something like Honey Nut cereal or whatever it
called.

Another example lately is when I bought the store cheese cake. It
was ok but...
- it was a whipped vanilla cheesecake filling, light not dense.
- it had strawberries and glaze on top but -
- No crust. WTF? That's what ruined it for me. It needed the
texture of a crust

For a cheap but decent cheesecake, try Sara Lee plain cheesecake.
Ingredients be damned but it's pretty tasty and does have the
graham cracker crust which is necessary, imo.

[Gary]

Interesting to me is how, in a food group, so many here are so
picky about food and set in their ways. Never willing to
experiment.

"I can't imagine that" etc etc

[Cindy Hamilton]

On Thursday, May 30, 2019 at 8:53:28 AM UTC-4, Gary wrote:

> For a cheap but decent cheesecake, try Sara Lee plain cheesecake.
> Ingredients be damned but it's pretty tasty and does have the
> graham cracker crust which is necessary, imo.

Not worth the calories. I'll hold out for my husband's cheesecake.
It's light years ahead of Sara Lee on taste.

Cindy Hamilton

[Cindy Hamilton]

Of course I'm picky about food. I also have the experience to imagine
what flavor combinations would taste like, and whether I'd like them.

Cindy Hamilton

[Gary]

Naturally a homemade one is the best. Best one I ever made, I
used homemade chocolate chip cookies for the crust. That was a
good one as I like both.

Tried an all crushed ginger snap crust once. Good idea but the
crust overpowered the filling. If I ever try that one again, I'll
use half ginger snaps and half graham crackers.

BTW, no cheesecake is worth the high and worthless calories but
sometimes the taste buds need a treat. I'll have one or two in a
row but then no more for a few years. Moderation.

I love deep-fried food too but rarely do that. It's actually been
several years. I do have a wish-list for the next time I do this.
French fries, onion rings, fried chicken livers, breaded clams
and oysters. When I do one, I'll fry for several days in a row
but then quit again for years.

[Gary]

Cindy Hamilton wrote:
>
> Of course I'm picky about food. I also have the experience to imagine
> what flavor combinations would taste like, and whether I'd like them.

Experience works well but often people "can't imagine that" and
lose out on some good new "out of the box" meals. If you don't
try new, you'll never advance. Good enough for many though so no
worries if that's the way they think.

Any time I try a new raved about recipe, I'll try it as stated to
see what they are raving about. If I make it again, that's when I
will adjust the recipe to my specific taste.

[Dave Smith]

Being lactose intolerant, most cheese cakes don't appeal to me much.
Lots of people around her consider Sara Lee and home made refrigerator
cheese cake to be cheese cake. I can take a pass on those things,but a
real, baked cheese cake is a different matter. They are worth the
calories and the side effects.

[Gary]

Just curious, Dave. What is "home made refrigerator cheese
cake?" I've never heard of that. Is it a no-bake kind?

[Dave Smith]

On 2019-05-30 9:32 a.m., Gary wrote:

> Dave Smith wrote:

>> Being lactose intolerant, most cheese cakes don't appeal to me much.
>> Lots of people around her consider Sara Lee and home made refrigerator
>> cheese cake to be cheese cake. I can take a pass on those things,but a
>> real, baked cheese cake is a different matter. They are worth the
>> calories and the side effects.
>
> Just curious, Dave. What is "home made refrigerator cheese
> cake?" I've never heard of that. Is it a no-bake kind?

You cracked the code there Gary. The ingredients are cooked in the fridge.

[Cindy Hamilton]

On Thursday, May 30, 2019 at 9:22:06 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > On Thursday, May 30, 2019 at 8:53:28 AM UTC-4, Gary wrote:
> >
> > > For a cheap but decent cheesecake, try Sara Lee plain cheesecake.
> > > Ingredients be damned but it's pretty tasty and does have the
> > > graham cracker crust which is necessary, imo.
> >
> > Not worth the calories. I'll hold out for my husband's cheesecake.
> > It's light years ahead of Sara Lee on taste.
> >
> > Cindy Hamilton
>
> Naturally a homemade one is the best. Best one I ever made, I
> used homemade chocolate chip cookies for the crust. That was a
> good one as I like both.
>
> Tried an all crushed ginger snap crust once. Good idea but the
> crust overpowered the filling. If I ever try that one again, I'll
> use half ginger snaps and half graham crackers.
>
> BTW, no cheesecake is worth the high and worthless calories but
> sometimes the taste buds need a treat. I'll have one or two in a
> row but then no more for a few years. Moderation.

One or two cheesecakes, or one or two slices?

What we usually do is bake cheesecake on a Sunday, have a couple of
slices, and take the remainder to work.

> I love deep-fried food too but rarely do that. It's actually been
> several years. I do have a wish-list for the next time I do this.
> French fries, onion rings, fried chicken livers, breaded clams
> and oysters. When I do one, I'll fry for several days in a row
> but then quit again for years.

I don't deep fry at home. I get all the fried food I want in
restaurants. I don't need to climb that learning curve.

Cindy Hamilton

[jmcquown]

Harking back to the original topic, doesn't Jell-O sell a no-bake
cheesecake kit? Let me look... yep, they do!

Jill

[jmcquown]

I don't think you're wrong. I remember seeing Jell-O salads like that
back then. Maybe it even tasted good. :) Definitely a hold-over from
the 1960's.

The only time I buy cottage cheese is to use when I make lasagna. Same
thing with yogurt. I'll buy plain yogurt to cook with but I don't buy
it just to eat.

Jill

[itsjoan...@webtv.net]

I've got some packets of Jell-O in the kitchen but need to check their flavors.
Tomorrow at the grocery store I might just have to pick up a small container
of cottage cheese, a can of crushed pineapple, and a small container of
Cool-Whip. Nuts to go in this concoction are already here in the freezer.

[jmcquown]

Go for it! :) I hope it's as fond a memory as you recall.

Jill

[Gary]

jmcquown wrote:
>
> Harking back to the original topic, doesn't Jell-O sell a no-bake
> cheesecake kit? Let me look... yep, they do!

Never heard of that but I can't imagine it would be any good.
Damn...now *there I go* not thinking out of the box. lol

Some day I want to try one of those old boxed pizza kits that
many of us had in the 60's. From previous discussions, people
have said that they still sell them. What's the brand? I never
had a real pizza until I was over 18 and moved away.

Here's another oldie to try...Shake and Bake Chicken. LOL
"It's Shake and Bake, Daddy and I heyllpped (little girl with a
deep southern accent)

I also never had real seafood other than Mr's Pauls fish sticks
or Howard Johnsons tiny fried clam pieces and never a good steak
other than an overcooked thin one like dried shoe leather and
tons of A-1 poured on top.

After that childhood, it's no wonder that I love almost any meal
and not picky at all. heheh

[Gary]

Cindy Hamilton wrote:

>
> Gary wrote:
> > BTW, no cheesecake is worth the high and worthless calories but
> > sometimes the taste buds need a treat. I'll have one or two in a
> > row but then no more for a few years. Moderation.
>
> One or two cheesecakes, or one or two slices?

One or two cheesecakes in a row but only 1-2 slices per day. Once
the first is gone, I'll buy another. After that, I'm over it or
at least know better not to buy a 3rd one. :)

Note: I didn't say how large those slices are.

[itsjoan...@webtv.net]

On Thursday, May 30, 2019 at 10:22:57 AM UTC-5, jmcquown wrote:
>
> > I've got some packets of Jell-O in the kitchen but need to check their flavors.
> > Tomorrow at the grocery store I might just have to pick up a small container
> > of cottage cheese, a can of crushed pineapple, and a small container of
> > Cool-Whip. Nuts to go in this concoction are already here in the freezer.
> >
> Go for it! :) I hope it's as fond a memory as you recall.
>
> Jill
>

I'll report back whether it's good or bad.

[itsjoan...@webtv.net]

On Thursday, May 30, 2019 at 10:23:19 AM UTC-5, Gary wrote:
>
> Here's another oldie to try...Shake and Bake Chicken. LOL
> "It's Shake and Bake, Daddy and I heyllpped (little girl with a
> deep southern accent)
>

I've never cared for Shake 'n Bake but did like the Oven Fry brand of these
type coatings.

[Dave Smith]

On 2019-05-30 11:03 a.m., jmcquown wrote:
> On 5/29/2019 5:22 PM, itsjoan...@webtv.net wrote:
>> On Wednesday, May 29, 2019 at 4:19:01 PM UTC-5, Dave Smith wrote:
>>>
>>> While I rarely have Jell-O these days,I used to love it with
>>> fruit in it.  Red Jell-O with sliced bananas and fruit salad were
>>> favourites. I will confess to having also enjoyed those Jell-O salads
>>> with stuff like grated carrot, shredded cabbage and finely chopped
>>> cucumber.
>>>
>> I remember eating a molded Jell-O salad back in the 70's that had I
>> believe
>> cottage cheese in it.  I could be completely wrong but it was
>> fantastic and
>> I've neve been able to find the recipe.  That's why I think I could be
>> wrong on the ingredients.
>>
> I don't think you're wrong.  I remember seeing Jell-O salads like that
> back then.  Maybe it even tasted good. :)  Definitely a hold-over from
> the 1960's.
>

It was the sort of thing that was pretty much guaranteed to show up at a
large gathering or pot luck.

> The only time I buy cottage cheese is to use when I make lasagna.  Same
> thing with yogurt.  I'll buy plain yogurt to cook with but I don't buy
> it just to eat.

The first time I made lasagna I went to the Italian grocery store next
to the house we were ling in. I picked up all the ingredients and went
to the checkout. The cashier asked me if my wife was making lasagna and
I told her no, I was making it. Well.... according to her, I had all the
wrong stuff. She took the stuff back and replaced it with better
quality stuff..... better pasta, better tomato sauce, ricotta instead of
cottage cheese and she got the butcher to grate some mozzarella and
Parmesan, and the recipe was on the lasagna noodle box. IIRC it was
DeCecco.

[jmcquown]

LOL, joan! The funny thing about Shake 'n Bake is what they were really
selling the idea of tossing pieces of chicken in seasoned breadcrumbs in
a plastic bag. It's a very old trick and didn't require buying a
commercial product. Back in the day, you tossed chicken pieces in
seasoned flour or breadcrumbs in paper bags.

Shaking really does beat dredging for completely coating pieces of
chicken. Whether you intend to fry them or bake them, it works to coat
them well. Then just bake them (or fry, if that's your thing).

Jill

[Dave Smith]

On 2019-05-30 11:23 a.m., Gary wrote:
> jmcquown wrote:
>>
>> Harking back to the original topic, doesn't Jell-O sell a no-bake
>> cheesecake kit? Let me look... yep, they do!
>
> Never heard of that but I can't imagine it would be any good.
> Damn...now *there I go* not thinking out of the box. lol

You could take a clue from some of the rest of us and Google things
instead of publicly pondering if there is such a thing.

>
> Some day I want to try one of those old boxed pizza kits that
> many of us had in the 60's. From previous discussions, people
> have said that they still sell them. What's the brand? I never
> had a real pizza until I was over 18 and moved away.

Chef Boyardee.... and that is another thing you could have Gookled. Go
ahead and try one, but I can spoil the surprise and tell you now that
they are pretty bad. There was no Italian community in the town I lived,
or any of the nearby towns, and pizzeria's simply did not exist, nor
were there frozen pizzas. Chef Boyardee pizza kits are likely the
reason I was never crazy about pizza.

[Dave Smith]

I confess that it was not in my repertoire. I tried ShakeNBake, liked it
and figured out that I could make it up myself. I do all kinds of
variations of oven fried chicken, using different combinations of herbs
and spices. I also do one with orange one. Beat the eggs with some
orange juice concentrate and add some grated orange zest to the seasoned
crumbs instead of the herbs.

[itsjoan...@webtv.net]

On Thursday, May 30, 2019 at 11:09:04 AM UTC-5, Dave Smith wrote:
>
> I confess that it was not in my repertoire. I tried ShakeNBake, liked it
> and figured out that I could make it up myself. I do all kinds of
> variations of oven fried chicken, using different combinations of herbs
> and spices. I also do one with orange one. Beat the eggs with some
> orange juice concentrate and add some grated orange zest to the seasoned
> crumbs instead of the herbs.
>

I always used Oven Fry for pork chops and once in a great while their chicken
coating for oven fried chicken. However, I never used the egg method.

[jmcquown]

On 5/30/2019 12:11 PM, Dave Smith wrote:
> On 2019-05-30 11:59 a.m., jmcquown wrote:
>> On 5/30/2019 11:38 AM, itsjoan...@webtv.net wrote:
>>> On Thursday, May 30, 2019 at 10:23:19 AM UTC-5, Gary wrote:
>>>>
>>>> Here's another oldie to try...Shake and Bake Chicken. LOL
>>>> "It's Shake and Bake, Daddy and I heyllpped (little girl with a
>>>> deep southern accent)
>>>>
>>> I've never cared for Shake 'n Bake but did like the Oven Fry brand of
>>> these
>>> type coatings.
>>>
>> LOL, joan!  The funny thing about Shake 'n Bake is what they were
>> really selling the idea of tossing pieces of chicken in seasoned
>> breadcrumbs in a plastic bag.  It's a very old trick and didn't
>> require buying a commercial product.  Back in the day, you tossed
>> chicken pieces in seasoned flour or breadcrumbs in paper bags.
>>
>> Shaking really does beat dredging for completely coating pieces of
>> chicken.  Whether you intend to fry them or bake them, it works to
>> coat them well.  Then just bake them (or fry, if that's your thing).
>
> I confess that it was not in my repertoire. I tried ShakeNBake, liked it
> and figured out that I could make it up myself.

Yep!

> I do all kinds of
> variations of oven fried chicken, using different combinations of herbs
> and spices. I also do one with orange one.  Beat the eggs with some
> orange juice concentrate and add some grated orange zest to the seasoned
> crumbs instead of the herbs.
>

IIRC Shake 'N Bake also made/makes a coating for pork chops. The whole
idea was based on shaking meat in a bag. It's really not difficult for
anyone to figure out that's been a longtime method for coating meat.
Adjust herbs and spices to your liking.

Shake N Bake was supposed to be a time saver. Really? How so? How
long does it take to measure out a cup of dried breadcrumbs and maybe a
bit of flour or cornstarch? Add some dried herbs and garlic and then
toss it in a bag with some pieces of wet chicken. Not very labor intensive.

Jill

[jmcquown]

Hey, guess what? I don't let the person at the checkout stand tell me
what I need to buy to make lasagna that tastes good. I've made lasagna
using really good quality riccota cheese. I still prefer cottage
cheese. Riccota is too dry and requires the addition of a lot more
moisture. Don't care for it, even if it is the so called Italian version.

Jill

[jmcquown]

I often make my own seasoned crumb coating. I keep a cannister of dry
breadcrumbs in the freezer. I have lots of dried herbs and spices on
hand. It's easy enough to season some breadcrumbs in small bowl. Then
toss the damp chicken or pork pieces in a bag to coat.

Egg wash is for dredging. Then letting it set, then dredge again. You
sure don't want to dip pieces of chicken or pork into an egg wash then
toss them around in a bag filled with seasoned flour or breadcrumbs.
What a mess! LOL

Jill

[Sqwertz]

On Thu, 30 May 2019 08:53:33 -0400, Gary wrote:

> Sqwertz wrote:

>> It's been 40 years for me too. And it won't happen ever again. I
>> can't eat jello or bananas. My throat doesn't like swallowing
>> things with that texture - Get the gag reflex feeling. I like
>> durian and puddings, but can't swallow those either. Custards and

> Bet you could add some crunch to all of the above you mentioned
> and maybe not have a problem.

And I'd bet maybe you'd be wrong.

-sw

[penm...@aol.com]

On Thu, 30 May 2019 08:53:33 -0400, Gary <g.ma...@att.net> wrote:

>Sqwertz wrote:
>>
>> On Wed, 29 May 2019 11:23:42 -0400, Gary wrote:
>>
>> > OK...so I went to the grocery store this morning and top of my
>> > list was orange jello, bananas, and vanilla ice cream. Got it!
>> >
>> > Ended up buying peach jello. I had forgotten about that.
>>
>> Isn't peach jello orange?
>
>;-D About the same color but different taste.
>
>
>> > I came home and cooked it
>>
>> I haven't made jello in so long I didn't even know you were supposed
>> to cook it.
>
>Take that with a grain of salt. I had to boil a cup of water but
>anytime I turn on the stove to make something, I call it cooking.
>I DID have to cook the water. No doubt, someone here in RFC will
>get picky and say that's not cooking.

Actually foolish, don't you own a measurimg cup and microwave?

[Dave Smith]

Well goodness no. There really is no reason to make an Italian version
of lasagna. FWIW, I like it better with ricotta.

[U.S. Janet B.]

that's a wonderful story! And, you got wonderful tips.
Janet US

[U.S. Janet B.]

It's the childhood we all had. The food industry was just beginning to
stretch and tell us what we needed. Things aren't any different
today. What do you think our children will be dissing when they are
in their 50s and 60s.
Janet US

[dsi1]

On Thursday, May 30, 2019 at 5:50:43 AM UTC-10, Dave Smith wrote:
>
> The first time I made lasagna I went to the Italian grocery store next
> to the house we were ling in. I picked up all the ingredients and went
> to the checkout. The cashier asked me if my wife was making lasagna and
> I told her no, I was making it. Well.... according to her, I had all the
> wrong stuff. She took the stuff back and replaced it with better
> quality stuff..... better pasta, better tomato sauce, ricotta instead of
> cottage cheese and she got the butcher to grate some mozzarella and
> Parmesan, and the recipe was on the lasagna noodle box. IIRC it was
> DeCecco.

I remember the first time I made lasagna. It was back in the 70's. Most of them have been nothing to write home about. These days I don't make that kind of stuff but perhaps I should. These days I'd substitute egg plant and squash for the pasta. I'll have to put that down on my agenda.

[jmcquown]

Large bags of frozen cauliflower rice? Maybe kale. <giggling>

Jill

[Hank Rogers]

Popeye, yoose a liar and faggot. No pic dikbreath.

[Gary]

penm...@aol.com wrote:

>
> Gary wrote:
> >Take that with a grain of salt. I had to boil a cup of water but
> >anytime I turn on the stove to make something, I call it cooking.
> >I DID have to cook the water. No doubt, someone here in RFC will
> >get picky and say that's not cooking.
>
> Actually foolish, don't you own a measurimg cup and microwave?

Everyone has measuring cups, fellow. Bringing one measly cup of
water to a boil is much faster on my gas stove than in my
microwave. You're nit-picking about seconds too. Go mow your
lawn.

[Leonard Blaisdell]

In article <s6THE.2452$M55....@fx36.iad>, Dave Smith

<adavid...@sympatico.ca> wrote:

> Chef Boyardee.... and that is another thing you could have Gookled. Go
> ahead and try one, but I can spoil the surprise and tell you now that
> they are pretty bad. There was no Italian community in the town I lived,
> or any of the nearby towns, and pizzeria's simply did not exist, nor
> were there frozen pizzas. Chef Boyardee pizza kits are likely the
> reason I was never crazy about pizza.

Yet they are the first thing I ever cooked. There were pizza parlors in
Reno, but it was "make your own with Boyardee" in the cow towns. I'd
eat one now, just because. I loved them until I had a real one.

leo