Early Dinner 6/20/20

[jmcquown]

A small plate. Two crab cakes, a couple of spoonfuls of Margaret Holmes
turnip greens and (hi Joan!) some Knorr/Lipton brand Fettucini Parmesan
with Spinach (teeny tiny amount of dried spinach) as a side dish.

https://i.postimg.cc/1t5br1cf/small-plate.jpg

That's quite enough to fill me up. :)

BTW, the Knorr/Lipton noodles were only so-so. I added a little more
grated parm and some dried herbs but the pasta was still very bland.
Won't be buying it again.

Jill

[Bruce]

On Sat, 20 Jun 2020 16:24:12 -0400, jmcquown <j_mc...@comcast.net>
wrote:

Apart from the weird ingredients, it looks good.

[Sheldon Martin]

On Sat, 20 Jun 2020 16:24:12 -0400, jmcquown <j_mc...@comcast.net>
wrote:

One of your best renditions.

[jmcquown]

Gee, thanks. :)

Jill

[itsjoan...@webtv.net]

Some of the Knorr/Lipton side dishes are quite good and others are just
a waste of money. I don't understand how one flavor can be so good and
another just bland as cardboard. But your dinner looks good to me.

[Sheldon Martin >]

of the hairballs my cats leave splattered on the kitchen floor.

[Bruce]

On Sat, 20 Jun 2020 18:45:57 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

>On Sat, 20 Jun 2020 16:24:12 -0400, jmcquown wrote:
>
>> A small plate. Two crab cakes, a couple of spoonfuls of Margaret Holmes
>> turnip greens and (hi Joan!) some Knorr/Lipton brand Fettucini Parmesan
>> with Spinach (teeny tiny amount of dried spinach) as a side dish.
>>
>> https://i.postimg.cc/1t5br1cf/small-plate.jpg
>

>An 18" Italian sub with capicollo, pepperoni, salami, provolone, 2
>kinds of giardiniera, lettuce, tomato, fried sweet Aloha peppers,
>Italian seasoning, and EVOO.

If you were as rich as your food, you'd be a billionaire.

[Lucretia Borgia]

I had lobster last night and scallops again tonight. I feel I must
support the fishermen who have problems selling their haul these days
:)

[jmcquown]

That's the Sheldon I was expecting! ;)

Jill

[Gary]

I agree with you on both counts. Some of those Lipton sides are
good and some not so good. With the broccoli ones, I'll add
some extra frozen broccoli.

And yes, Jill, your dinner looks good to me too. How was that
canned turnip greens?

[Gary]

Sqwertz wrote:
>
> I found liters of new harvest Pompein "Robusto" EVOO for $2.21 at
> the goremay store last week. I bought 5 of them.

Have you opened one yet and tasted it? That might explain
why it sold for so cheap.

I bought one of those (32oz or 946ml) about a year or so ago.
Mine was called "Robust" not Robusto. It was on a good
sale for about $6 or so. Going by the name, I thought
it might have a good taste. It was pretty much tasteless.

For that reason, I've left it sit out on the counter since
then, hoping that once it started to go rancid it might
have a better taste. I just tasted it again this morning
and now it's starting to develop a slight taste and a
bit more distinct taste.

Maybe I do just have TIAD.

[Gary]

LOL! That was Sheldon posting before and after Crystal Palace.

His first message, "One of your best renditions."
Was posted at 4:43 in the afternoon - still sober.

His 2nd message was posted AFTER drinking for 2 hours...
6:49 in the evening. LOL! One drink per day, my ass.

[U.S. Janet B.]

On Sat, 20 Jun 2020 16:24:12 -0400, jmcquown <j_mc...@comcast.net>
wrote:

I thawed some posole. It filled us up at 5 pm but we were hungry at
midnight so I made a couple of cheese sandwiches.
Janet US

[Gary]

Lucretia Borgia wrote:
>
> I had lobster last night and scallops again tonight. I feel I must
> support the fishermen who have problems selling their haul these days
> :)

Both meals sound good.
Why are the fishermen having trouble selling their catches these
days?

[bruce2...@gmail.com]

On June 20,.2020 16:24:12 -0400, jmcquown <j_mc...@comcast.net>
wrote:
- hide quoted text -

>A small plate. Two crab cakes...

Sometimes I wonder if so-called Maryland crab cakes really use crabmeat driven up from the Gulf of Mexico.

[Sheldon Martin]

On Sun, 21 Jun 2020 00:26:10 -0400, jmcquown <j_mc...@comcast.net>
wrote:

I didn't write that... and our cats have never eaten crab cakes... we
don't ever have crab cakes here, we don't eat crab anything. The only
time I've ever eaten crab was some 50 years ago at an all the Alaskan
king crab you can eat for $5.99 at Red Lobster... first arrived a bowl
of hush puppies to take away people's appetite.

[GM]

The second "Sheldon" post is a "froggery", he did not write that*...

[* nor did I, lol... ]

--
Best
Greg

[Lucretia Borgia]

Ninety percent of their catches ship out to China but markets are down
there and they only have a fraction of what they used to. So I eat
now while it is really fresh, reasonable price and before
international trade resumes completely and our prices make me balk at
buying :)

[jmcquown]

Well... the message source indicates it was posted by Penm...@aol.com.

Red Lobster first opened about 52 years ago in Lakeland, FL. What were
you doing in Florida in 1968?

Jill

[jmcquown]

Ditto!

> And yes, Jill, your dinner looks good to me too. How was that
> canned turnip greens?
>

The canned turnip greens were fine. :) Yes, I could go out and buy a
bunch of greens and cook them myself (with a bit of white vinegar) but
even a huge bunch cooks down to nothing. With the canned I don't have
to wash each leaf to get the sand out and then cut out the tough stems.
Canned is easier and tastes good.

Jill

[itsjoan...@webtv.net]

Even though I haven't eaten turnip greens in a bit over 2 years, the brands
"Glory" and "Margaret Holmes" seasoned greens are/were very, very good.

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:NfuHG.29888$DO2....@fx45.iad...

I quit buying those things. I used to get them for cheap or free with
coupons but nobody liked them. I do buy the powdered soup.broth mixes. The
chicken and tomato makes excellent Mexican rice.

[Gary]

Sqwertz wrote:

>
> Gary wrote:
>
> > Sqwertz wrote:
> >> I found liters of new harvest Pompein "Robusto" EVOO for $2.21 at
> >> the goremay store last week. I bought 5 of them.
> >
> > Have you opened one yet and tasted it? That might explain
> > why it sold for so cheap.
> >
> > I bought one of those (32oz or 946ml) about a year or so ago.
> > Mine was called "Robust" not Robusto. It was on a good
> > sale for about $6 or so. Going by the name, I thought
> > it might have a good taste. It was pretty much tasteless.
>

> Same stuff and it's much better than your average EVOO.
> You just have no taste.

Your first clue should have been a "goremay" store selling
a 32oz (946ml) bottle of EVOO for only $2.21.

That sounds like a "get rid of the crap for cost" price.

Again, have you opened one and tasted it yet?
I've had much better.

Even those old tiny bottles of Pompeian EVOO had more flavor.

[Gary]

Plenty of crabs in Maryland so if you buy them there, they are
probably true to the area.

Jill uses canned crabmeat though...no telling where that
came from.

[Gary]

OK, if they can't sell internationally right now, prices should
be
very cheap here now. No cheap prices here.

[Lucretia Borgia]

Remember over two years ago Trump called on Canada to arrest Meng
Wanzho under a treaty agreement? We did as bid, then he has done
nothing more, which makes us unpopular with China and receiving
boycotts. They also arrested two Canadian citizens in China and
unlike Meng who has been under house arrest in her million dollar home
with merely an anklet to restrict her, they have been in solitary
cells with lights on 24/24. (One of my uncles was a POW in Korea back
when and he always said that was the worst punishment, it really gets
through to you) so it is yet another reason I hate and detest Trump.

So moving forward, the other day the Chinese claimed our fishermen had
sent lobsters to them with Covid 19????

[Sheldon Martin]

I've been buying EVOO at Walmart for several years, 101 oz. jugs,
their own Great Value brand, very inexpensive, I remember under $10.
It's the only oil I keep anymore other than toasted sesame seed oil
which is really a flavoring.

[jmcquown]

I've been holding my breath waiting for you to mention canned crab meat.
You really have no idea what I used to make those crab cakes.

Jill

[jmcquown]

On 6/22/2020 3:25 PM, Sqwertz wrote:

> Yes, I did. How else would I know it tasted better than average?

>
>> I've had much better.
>

> You didn't like any EVOO when you bought that two years ago. You
> bought it expecting to be disappointed, and you met your
> expectations.
>
> Like I said, you have no taste. And olive oils are different every
> harvest
>
> -sw
>
The taste of olive oil also depends on the country of origin.

Jill

[Gary]

jmcquown wrote:

>
> Gary wrote:
> > Jill uses canned crabmeat though...no telling where that
> > came from.
> >
> I've been holding my breath waiting for you to mention canned crab meat.
> You really have no idea what I used to make those crab cakes.

My comment came from all your past crabcake posts, Jill.
Or did you go to a local seafood place and buy live crabs
this time? Cook them and pick them? I doubt that happened.

OTOH, I've never had canned crabmeat so, although I criticize
that, it might work perfectly fine for crabcakes.

[Gary]

Sqwertz wrote:
>
> You didn't like any EVOO when you bought that two years ago. You
> bought it expecting to be disappointed, and you met your
> expectations.

Originally, I didn't like the taste of EVOO. Then I acquired
a taste for it in 2 dishes only. Spaghetti sauce and for a
white pizza.

This Robust is mostly flavorless. I was very disappointed in
the lack of flavor.

For that reason, I've left it out on the counter for the past
year, hoping once it starts to turn rancid, maybe it will at
least have a taste.

Again...this is why you bought it for only $2.21 per quart.
They just wanted to get rid of it.

[Gary]

Sqwertz wrote:

> There are many reasons why a product could be heavily discounted.
> It beinbg inferior EVOO is not one of them. This store sells EVOO
> from $6/ltr to $40/ltr.

And yet, you bought for $2.21/ltr. Clue?


> I'm very happy with my purchase. I don't give a shit if you're not
> happy with my purchase

I'm not unhappy with YOUR purchase, just my own of the same kind.


> - You have TIAD.
> Eat shit and die.

Name calling not necessary.

[jmcquown]

On 6/23/2020 8:24 AM, Gary wrote:
> jmcquown wrote:
>>
>> Gary wrote:
>>> Jill uses canned crabmeat though...no telling where that
>>> came from.
>>>
>> I've been holding my breath waiting for you to mention canned crab meat.
>> You really have no idea what I used to make those crab cakes.
>
> My comment came from all your past crabcake posts, Jill.

Dude, I use canned crabmeat to mix with pasta in cream sauce. For crab
cakes I buy refrigerated lump crabmeat from the seafood counter.

> Or did you go to a local seafood place and buy live crabs
> this time? Cook them and pick them? I doubt that happened.
>

Hell no, I'm not buying live blue crab (puny things) and cooking and
picking them to make crab cakes. You've never seen the blue crab that
comes out of this area. Maybe in Maryland they're huge critters but the
ones I used to catch with my dad were small, so are the ones I've seen
at live seafood markets. Not worth the effort.

> OTOH, I've never had canned crabmeat so, although I criticize
> that, it might work perfectly fine for crabcakes.
>

Typical.

Jill

[Sheldon Martin]

There are many flavors/aromas of EVOOs depending on type of olive and
the extraction method employed.... some are a neutral flavor, and
some are strongly flavored, and everything inbetweeen. I don't care
for the strongly flavored types (typically estate type), those are not
used for cooking as the flavor and aroma you're paying extra for
disapates by heating. I mostly buy the neutral flavored ones from
Walmart and BJs as those are from CA olives, they are inexpensive but
true to form and I'm not paying for a fancy schmancy bottle and label.
The imported EVOOs may not be of the highest quality but their prices
are highest.

[Gary]

jmcquown wrote:
>
> On 6/23/2020 8:24 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> Gary wrote:
> >>> Jill uses canned crabmeat though...no telling where that
> >>> came from.
> >>>
> >> I've been holding my breath waiting for you to mention canned crab meat.
> >> You really have no idea what I used to make those crab cakes.
> >
> > My comment came from all your past crabcake posts, Jill.
>
> Dude, I use canned crabmeat to mix with pasta in cream sauce. For crab
> cakes I buy refrigerated lump crabmeat from the seafood counter.

"Pants on fire, Jill." You might have bought the refrigerated
pasteurized crabmeat this last time but in the past you've
always said "canned" crabmeat. Others here have mentioned the
pasteurized product.

You were waiting for me to mention the canned crabmeat because
that's what you've always used in the past. I must be part
elephant as "an elephant never forgets."

You also occasionally make salmon cakes using canned salmon
rather than fresh.

[jmcquown]

On 6/26/2020 8:43 AM, Gary wrote:
> You also occasionally make salmon cakes using canned salmon
> rather than fresh.

Of course I do. You don't really think there's any "fresh" salmon in
South Carolina, do you? Salmon steaks and fillets are frozen then
thawed and placed on beds of ice in the seafood case. "Fresh" salmon is
too darned expensive to use to make salmon patties. Get over it.

Jill

[Bruce]

On Fri, 26 Jun 2020 08:43:35 -0400, Gary <g.ma...@att.net> wrote:

>jmcquown wrote:
>>
>> Dude, I use canned crabmeat to mix with pasta in cream sauce. For crab
>> cakes I buy refrigerated lump crabmeat from the seafood counter.
>
>"Pants on fire, Jill." You might have bought the refrigerated
>pasteurized crabmeat this last time but in the past you've
>always said "canned" crabmeat. Others here have mentioned the
>pasteurized product.
>
>You were waiting for me to mention the canned crabmeat because
>that's what you've always used in the past. I must be part
>elephant as "an elephant never forgets."
>
>You also occasionally make salmon cakes using canned salmon
>rather than fresh.

Be careful not to mention canned mackerel!