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Can't Find Mushrooms Canned In the U.S.!
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Judy Haffner
Mar 12, 2012, 12:48:10 AM3/12/12
to
What the heck is the deal I wonder? I was flabbergasted today when I
went to buy a can (or jar) of mushrooms and there were NO brands on the
shelves canned in the U.S., so my question is..WHY is that?!
Perhaps it is just in our stores, but they were from a couple other
different countries, and I refused to buy them, but went and got fresh
mushrooms, and used those instead, which is what I usually do, but found
a recipe that called for a 4 oz. can mushrooms, so that's when I made my
discovery. It's been a really long time since I've even shopped for
mushrooms in a can, as they just don't seem to have the flavor the fresh
ones do, and are "slimy" feeling.
Do you ever find mushrooms that are a product of the U.S. in the stores
where you live?
Judy
P.S. this is a pet peeve of mine too about dog treats/chews. I refuse to
buy products made in China, etc. for my little toy dog, as just not sure
about the preparation and health aspect of it, so I always make sure I
read the labels to see if it made in the USA. Don't even get me started
on buying clothing!!! %-}
Bigbazza
Mar 12, 2012, 1:35:44 AM3/12/12
to
"Judy Haffner" wrote in message
news:21183-4F5...@storefull-3252.bay.webtv.net...
What the heck is the deal I wonder? I was flabbergasted today when I
went to buy a can (or jar) of mushrooms and there were NO brands on the
shelves canned in the U.S., so my question is..WHY is that?!
Perhaps it is just in our stores, but they were from a couple other
different countries, and I refused to buy them, but went and got fresh
mushrooms, and used those instead, which is what I usually do, but found
a recipe that called for a 4 oz. can mushrooms, so that's when I made my
discovery. It's been a really long time since I've even shopped for
mushrooms in a can, as they just don't seem to have the flavor the fresh
ones do, and are "slimy" feeling.
Do you ever find mushrooms that are a product of the U.S. in the stores
where you live?
Judy
don't want to look out for 'Cans' of mushrooms, I want fresh one's.....Why
would you ever want to buy canned stuff when you can buy 'Fresh' stuff....If
it's out of season, then they might be available to you from
Interstate?......
I see you Americans are always using cans of this and cans of that!!...Why
not fresh?....The same with Pumpkin Pies....Cans of Pumpkin??...why not
fresh??
Also, if I wanted either fresh or canned produce, I want Australian!..not
USA!....... This is an international newsgroup composed of Americans,
Canadians, British, Australians, European's, etc....So why would we all be
looking out for USA products for?..... :-))
Anyway, Judy, I agree with you about Chinese, Thailand and some other Asian
countries imports of foods and clothing (and Electrical Goods, unless we are
talking about Japanese Electrical goods though, they are different)......
Our Supermarkets here in Oz seem to be stocked with a large percentage of
imported foods these days....Our laws here require Country of Origin, The
country where the food is grown or produced...... I never buy Asian things
if I can avoid them....We do have a lot of USA and Canadian products on our
shelves though, and I will buy those if there isn't an Australian one
available....
By the way.....Canned Mushrooms always taste YUK....Even Australian
one's..... :-)
Barry Oz
spamtrap1888
Mar 12, 2012, 1:58:57 AM3/12/12
to
On Mar 11, 9:48 pm, jhaff...@webtv.net (Judy Haffner) wrote:
> What the heck is the deal I wonder? I was flabbergasted today when I
> went to buy a can (or jar) of mushrooms and there were NO brands on the
> shelves canned in the U.S., so my question is..WHY is that?!
The US canned mushroom industry has been hurting since the 1960s.
> What the heck is the deal I wonder? I was flabbergasted today when I
> went to buy a can (or jar) of mushrooms and there were NO brands on the
> shelves canned in the U.S., so my question is..WHY is that?!
Cheap labor spelled doom for no-value added products. The beginning of
the end came during the GWB administration.
The biggest culprit is Giorgio. They own the Pennsylvania Dutchman
brand, which was the last holdout for 4 oz canned mushrooms from
Pennsylvania.
>
> Perhaps it is just in our stores, but they were from a couple other
> different countries, and I refused to buy them, but went and got fresh
> mushrooms, and used those instead, which is what I usually do, but found
> a recipe that called for a 4 oz. can mushrooms, so that's when I made my
> discovery. It's been a really long time since I've even shopped for
> mushrooms in a can, as they just don't seem to have the flavor the fresh
> ones do, and are "slimy" feeling.
>
> Do you ever find mushrooms that are a product of the U.S. in the stores
> where you live?
>
hanoverfoods.com
Judy Haffner
Mar 12, 2012, 3:02:38 AM3/12/12
to
Barry Oz wrote:
>Our Supermarkets here in Oz seem to
> be stocked with a large percentage of
> imported foods these days....Our laws
> here require Country of Origin, The
> country where the food is grown or
> produced...... I never buy Asian things if
> I can avoid them....We do have a lot of
> USA and Canadian products on our
> shelves though, and I will buy those if
> there isn't an Australian one available....
>By the way.....Canned Mushrooms
> always taste YUK....Even Australian
>one's..... :-)
I don't think I've ever seen a post from you before in here? I enjoyed
it, and only snipped it because of the length.
I don't recall ever finding any products in our local stores from
Australia, but we do have quite a few things from Canada, and I will buy
those items.
You are very correct about canned mushrooms and that they are inferior
to fresh, and I also agree, everything is better quality if bought fresh
and prepared at home. We love mushrooms, so buy the fresh often, and am
thinking they are from California, but not positive. I couldn't tell you
how long it has been since I had a can of mushrooms in our pantry, and
for sure, there never will be again either!
BTW, I have two dear friends in Oz. and love hearing about the area, and
seeing photographs. Lovely place!
Judy
Judy Haffner
Mar 12, 2012, 3:08:37 AM3/12/12
to
spamtrap1888 wrote:
>The US canned mushroom industry has
> been hurting since the 1960s. Cheap
> labor spelled doom for no-value added
> products. The beginning of the end
> came during the GWB administration.
>The biggest culprit is Giorgio. They own
> the Pennsylvania Dutchman brand,
> which was the last holdout for 4 oz
> canned mushrooms from Pennsylvania.
input, as I didn't know all this before. This group can be a wealth of
information at times. Just ask, and you shall receive! :)
Judy
Tim May
Mar 12, 2012, 4:10:45 AM3/12/12
to
On 2012-03-12 07:02:38 +0000, Judy Haffner said:
> You are very correct about canned mushrooms and that they are inferior
> to fresh, and I also agree, everything is better quality if bought fresh
> and prepared at home. We love mushrooms, so buy the fresh often, and am
> thinking they are from California, but not positive. I couldn't tell you
> how long it has been since I had a can of mushrooms in our pantry, and
> for sure, there never will be again either!
Not bragging, but I live in a place which is considered the mushroom
> You are very correct about canned mushrooms and that they are inferior
> to fresh, and I also agree, everything is better quality if bought fresh
> and prepared at home. We love mushrooms, so buy the fresh often, and am
> thinking they are from California, but not positive. I couldn't tell you
> how long it has been since I had a can of mushrooms in our pantry, and
> for sure, there never will be again either!
capital of California. Near Watsonville, which is on the Monterey Bay.
There are mushroom farms all around, as well as strawberry, artichoke,
lettuce, and a hundred other fields.
So, usually I can find fresh mushrooms, year-round.
But I always keep several cans of canned mushrooms around, in case I
don't want to drive 8 miles to the nearest supermarket.
Nothing that much wrong with canned mushrooms. They have a different
consistency, of course, but they still taste strongly of mushrooms. For
some dishes, I actually prefer the canned variety.
And yeah, most canned mushrooms now come from distant parts of the
world. The same way most canned or jarred artichokes come from afar. (I
can remember when most jarred artichoke hears--I remember the name
"Cara Mia"--came from towns near where I now live. (Like Castroville.)
Most of these canneries and jarring factories shut down long, long ago.
The fresh stuff still gets sold, still goes to the restaurants, but the
canneries for mushrooms and artichokes and several other vegetables and
fruits moved to South America and Asia about 20 years ago. The point is
that canning costs are so much lower in those areas. And once in a can
or jar or bottle, a few weeks spent in a shipping container has no
effect on the quality. Which is why most canned or jarred products now
come from outside the U.S.
(The companies in my area which moved out of the area to South American
and Asia have some names you should be familiar with: Dole, Green
Giant, Del Monte, Libby's, etc.)
And I buy a lot of canned stuff and other stuff from other parts of the
world. I love the fact that California's winter is Chile's summer, so
we get a lot of good avocadoes, citrus, etc. from them.
(I have 9 avocado and 12 citrus trees, plus a bunch of peaches, apples,
nectarines, and pears on my place in the hills above Watsonville and
Aptos, so I know whereof I speak. I don't grow to sell, only to
consume.)
Nothing dramatically wrong with canned mushrooms when fresh ones are
not in season.
--
Tim May
A Moose in Love
Mar 12, 2012, 8:29:09 AM3/12/12
to
China.'
Polly Esther
Mar 12, 2012, 10:07:28 AM3/12/12
to
Well. That was interesting. PupCorn treats - the Yorkie's favorite around
here - made in Alabama with 100% USA ingredients. The other pet stuff says,
"distributed by". We have grown very suspicious of the "distributed by"
words. Especially since I read cans in the pantry with the Green Giant
label from Indonesia. Polly
here - made in Alabama with 100% USA ingredients. The other pet stuff says,
"distributed by". We have grown very suspicious of the "distributed by"
words. Especially since I read cans in the pantry with the Green Giant
label from Indonesia. Polly
Message has been deleted
Malcom "Mal" Reynolds
Mar 12, 2012, 4:57:52 PM3/12/12
to
In article <00de9c34-2e18-464a...@z31g2000vbt.googlegroups.com>,
so you once again bought a product without looking at the ingredient label.
A Moose in Love
Mar 12, 2012, 4:02:30 PM3/12/12
to
On Mar 12, 4:57 pm, "Malcom \"Mal\" Reynolds" <atlas-
bug...@invalid.invalid> wrote:
> In article <00de9c34-2e18-464a-9200-1496af2e5...@z31g2000vbt.googlegroups.com>,
what if they sold canned malcom? i wouldn't buy any even if the
ingredients label said 'made outside of china' if the stuff was made
in Antarctica, i'd purchase the canned penguin before buying canned
malcom you can be sure of it.
bug...@invalid.invalid> wrote:
> In article <00de9c34-2e18-464a-9200-1496af2e5...@z31g2000vbt.googlegroups.com>,
ingredients label said 'made outside of china' if the stuff was made
in Antarctica, i'd purchase the canned penguin before buying canned
malcom you can be sure of it.
Message has been deleted
Message has been deleted
George M. Middius
Mar 12, 2012, 9:49:10 PM3/12/12
to
sqwertie wrote:
>Isn't this interesting. The two mental giants, Alfie and Heroin
>Slammer in a battle of wits. Question is, which one will be the
>biggest loser? Stay tuned!
Another Alfie, sqwertie? By now you may have lost count.
>Isn't this interesting. The two mental giants, Alfie and Heroin
>Slammer in a battle of wits. Question is, which one will be the
>biggest loser? Stay tuned!
Another Alfie, sqwertie? By now you may have lost count.
gregz
Mar 12, 2012, 9:52:37 PM3/12/12
to
Melba's Jammin' <barbsc...@earthlink.net> wrote:
> In article
> <b3228591-a70c-4133...@ud10g2000pbc.googlegroups.com>,
>> hanoverfoods.com
>
> They're grown in the U.S. and Canada and processed in Cambridge,
> Maryland. I hope business is good.
I had just found that. A lot of mushrooms grown in Pennsylvania. they make
a point, when you can sell them fresh, why can.
Greg
> In article
> <b3228591-a70c-4133...@ud10g2000pbc.googlegroups.com>,
> spamtrap1888 <spamtr...@gmail.com> wrote:
>
>>> Do you ever find mushrooms that are a product of the U.S. in the stores
>>> where you live?
>>>
>>
>> http://www.themushroomcompany.com/cannedmushrooms.asp
>
>>> Do you ever find mushrooms that are a product of the U.S. in the stores
>>> where you live?
>>>
>>
>> hanoverfoods.com
>
> They're grown in the U.S. and Canada and processed in Cambridge,
> Maryland. I hope business is good.
I had just found that. A lot of mushrooms grown in Pennsylvania. they make
a point, when you can sell them fresh, why can.
Greg
Message has been deleted
Message has been deleted
Malcom "Mal" Reynolds
Mar 13, 2012, 12:49:18 AM3/13/12
to
In article <1bil1sil...@sqwertz.com>, Sqwertz <swe...@cluemail.compost>
wrote:
you've already lost
wrote:
> Isn't this interesting. The two mental giants, Alfie and Heroin
> Slammer in a battle of wits. Question is, which one will be the
> biggest loser? Stay tuned!
>
> -sw
> Slammer in a battle of wits. Question is, which one will be the
> biggest loser? Stay tuned!
>
you've already lost
A Moose in Love
Mar 13, 2012, 12:50:28 AM3/13/12
to
In article <62fdfd2a-494e-4cac...@s7g2000vby.googlegroups.com>,
A Moose in Love <parkstre...@gmail.com> wrote:
> > so you once again bought a product without looking at the ingredient label.
>
> what if they sold canned malcom? i wouldn't buy any even if the
> ingredients label said 'made outside of china' if the stuff was made
> in Antarctica, i'd purchase the canned penguin before buying canned
> malcom you can be sure of it.
that's pretty negative coming from such a consummate consumer as you
> > so you once again bought a product without looking at the ingredient label.
>
> what if they sold canned malcom? i wouldn't buy any even if the
> ingredients label said 'made outside of china' if the stuff was made
> in Antarctica, i'd purchase the canned penguin before buying canned
> malcom you can be sure of it.
Nunya Bidnits
Mar 13, 2012, 12:46:04 AM3/13/12
to
Judy Haffner <jhaf...@webtv.net> wrote:
> What the heck is the deal I wonder? I was flabbergasted today when I
> went to buy a can (or jar) of mushrooms and there were NO brands on
> the shelves canned in the U.S., so my question is..WHY is that?!
Why would anyone who knows how to cook buy canned or jarred mushrooms in the
> What the heck is the deal I wonder? I was flabbergasted today when I
> went to buy a can (or jar) of mushrooms and there were NO brands on
> the shelves canned in the U.S., so my question is..WHY is that?!
first place? Yuck!
A Moose in Love
Mar 13, 2012, 6:00:57 AM3/13/12
to
On Mar 13, 12:46 am, "Nunya Bidnits" <nunyabidn...@eternal-
september.invalid> wrote:
why would anyone who knows how to cook listen to you?
september.invalid> wrote:
Bigbazza
Mar 13, 2012, 6:16:12 AM3/13/12
to
"Judy Haffner" wrote in message
everyday though....
By any chance, do your friends live anywhere in or near Sydney?....I do.....
Barry Oz
jmcquown
Mar 13, 2012, 9:13:41 AM3/13/12
to
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
news:jjmjee$niv$1...@dont-email.me...
mushrooms. But she had a recipe calling for a 4 oz. can so she went
looking. And reading labels.
Jill
George M. Middius
Mar 13, 2012, 9:29:19 AM3/13/12
to
squishy's acid trip redux continues.
>> I had just found that. A lot of mushrooms grown in Pennsylvania. they make
>> a point, when you can sell them fresh, why can.
>
>I prefer the texture of canned mushrooms in some things. Especially
>as a pizza topping. I hate fresh mushrooms on pizza.
Have you tried cooking them first, nimrod?
>> I had just found that. A lot of mushrooms grown in Pennsylvania. they make
>> a point, when you can sell them fresh, why can.
>
>as a pizza topping. I hate fresh mushrooms on pizza.
Have you tried cooking them first, nimrod?
George M. Middius
Mar 13, 2012, 9:28:26 AM3/13/12
to
sqwertie is stuck in the '60s.
>No, this is the original Alfie, like I *told* you already. You are
>Alfie Too. There is no Alfie Three. Yet.
Too much acid way back when can make you think everything is an
episode of deja vu.
>Alfie Too. There is no Alfie Three. Yet.
Too much acid way back when can make you think everything is an
episode of deja vu.
George M. Middius
Mar 13, 2012, 9:30:41 AM3/13/12
to
jmcquown wrote:
>If you read the entire post, you'd see she did (and normally does) buy fresh
>mushrooms. But she had a recipe calling for a 4 oz. can so she went
>looking. And reading labels.
Canned mushrooms are cooked mushrooms. Canned vegetables are a
>If you read the entire post, you'd see she did (and normally does) buy fresh
>mushrooms. But she had a recipe calling for a 4 oz. can so she went
>looking. And reading labels.
convenience for most people, not a first choice.
George M. Middius
Mar 13, 2012, 9:31:42 AM3/13/12
to
Malcom "Mal" Reynolds wrote:
>> Isn't this interesting. The two mental giants, Alfie and Heroin
>> Slammer in a battle of wits. Question is, which one will be the
>> biggest loser? Stay tuned!
>you've already lost
>> Isn't this interesting. The two mental giants, Alfie and Heroin
>> Slammer in a battle of wits. Question is, which one will be the
>> biggest loser? Stay tuned!
sqwertie has his own personal scoring method. Basically, he pretends
he's the only one competing, so by his method, he always wins by
shutout.
Brooklyn1
Mar 13, 2012, 9:43:35 AM3/13/12
to
"Nunya Bidnits" wrote:
Pennsylvania... I think those living in the western half of the US
typically find mushrooms canned in China. China is a major mushroom
producer in the world (especially dried), there is nothing negative
about mushrooms from China.
>Why would anyone who knows how to cook buy canned or jarred mushrooms in the
>first place? Yuck!
Because in many instances canned mushrooms work better than fresh;
they are excellent in soups/stews and in dishes where only a small
amount are needed, that's why the 4 oz can is so common. Canned are
also handier than fresh (always on ones pantry shelf), with fresh one
must use them all within a very short time, and often they are already
old in markets. I buy canned mushrooms by the case, costs much less,
and permits me to include mushrooms in dishes much more often. I
mostly reserve fresh mushrooms for eating raw in salads and for quick
stir fries, and only buy them when they look very fresh (they are not
shipped to market daily). For many long cooking dishes I much prefer
dried mushrooms, they are more flavorful than fresh and is a way to
have many types on hand at all times. And many jarred mushrooms are
marinated (that's why they're in glass) and very tasty, I buy those at
the big box stores in larger sizes (pints/quarts). I think fresh
mushrooms are over rated for the home cook and should be ones last
choice... canned and dehys are far more versatile in cooked dishes...
and some oriental mushrooms are only available canned. Limiting
yourself to fresh mushrooms and poopooing canned makes you a food snob
and no kind of cook. Likely you cook nothing, no one here has ever
seen an example... you're just another keyboard kook, and by knocking
canned mushrooms you just proved it.
>Judy Haffner wrote:
>> What the heck is the deal I wonder? I was flabbergasted today when I
>> went to buy a can (or jar) of mushrooms and there were NO brands on
>> the shelves canned in the U.S., so my question is..WHY is that?!
I buy lots of mushrooms that are canned in the US, typically canned in
>> What the heck is the deal I wonder? I was flabbergasted today when I
>> went to buy a can (or jar) of mushrooms and there were NO brands on
>> the shelves canned in the U.S., so my question is..WHY is that?!
Pennsylvania... I think those living in the western half of the US
typically find mushrooms canned in China. China is a major mushroom
producer in the world (especially dried), there is nothing negative
about mushrooms from China.
>Why would anyone who knows how to cook buy canned or jarred mushrooms in the
>first place? Yuck!
they are excellent in soups/stews and in dishes where only a small
amount are needed, that's why the 4 oz can is so common. Canned are
also handier than fresh (always on ones pantry shelf), with fresh one
must use them all within a very short time, and often they are already
old in markets. I buy canned mushrooms by the case, costs much less,
and permits me to include mushrooms in dishes much more often. I
mostly reserve fresh mushrooms for eating raw in salads and for quick
stir fries, and only buy them when they look very fresh (they are not
shipped to market daily). For many long cooking dishes I much prefer
dried mushrooms, they are more flavorful than fresh and is a way to
have many types on hand at all times. And many jarred mushrooms are
marinated (that's why they're in glass) and very tasty, I buy those at
the big box stores in larger sizes (pints/quarts). I think fresh
mushrooms are over rated for the home cook and should be ones last
choice... canned and dehys are far more versatile in cooked dishes...
and some oriental mushrooms are only available canned. Limiting
yourself to fresh mushrooms and poopooing canned makes you a food snob
and no kind of cook. Likely you cook nothing, no one here has ever
seen an example... you're just another keyboard kook, and by knocking
canned mushrooms you just proved it.
Brooklyn1
Mar 13, 2012, 10:11:04 AM3/13/12
to
gregz wrote:
>
> I had just found that. A lot of mushrooms grown in Pennsylvania. they make
> a point, when you can sell them fresh, why can.
Because fresh mushrooms have a very short shelf life, the majority of
>
> I had just found that. A lot of mushrooms grown in Pennsylvania. they make
> a point, when you can sell them fresh, why can.
Pennsylvania's mushrooms (and all mushroom growers) are canned and/or
dehydrated, and nowadays frozen/freeze dried... it would be very
stupid to go into the mushroom growing business and let most of the
production rot. Mushrooms are relatively inexpensive to produce and
are not weather dependant but getting fresh to market is very
expensive... and much spoils on the grocer's shelves... that's why
fresh mushrooms are relatively expensive, someone needs to pay for all
the refrigerated transportation and spoilage. Most food products need
to be preserved or they'd be wasted, most foods people consume are
preserved... tell us you never eat condiments; no ketchup (originally
made of mushrooms), no mustard, no hot sauce and certainly no spices,
and you've never eaten a ham sandwhich... did yoose know that cheese
making was originally a way to preserve milk... you must have a very
limited diet.
Judy Haffner
Mar 13, 2012, 12:10:49 PM3/13/12
to
Barry Oz. wrote:
>I have posted in this group off and on
> now for around 12 years, Judy.....Not
>everyday though....
:-)
I found this group in Sept. and started posting then, and for the most
part, I am really enjoying it.
>By any chance, do your friends live
> anywhere in or near Sydney?....I do.....
South Australia. Are you familiar with these areas? I'm a l-o-n-g way
from there, as live in Alaska!
Judy
Message has been deleted
Message has been deleted
Roy
Mar 13, 2012, 12:49:30 PM3/13/12
to
delusional rants. Once a druggy, always a druggy.
==
Kalmia
Mar 13, 2012, 1:09:46 PM3/13/12
to
On Mar 12, 12:48 am, jhaff...@webtv.net (Judy Haffner) wrote:
> What the heck is the deal I wonder? I was flabbergasted today when I
> went to buy a can (or jar) of mushrooms and there were NO brands on the
> shelves canned in the U.S., so my question is..WHY is that?!
>
> What the heck is the deal I wonder? I was flabbergasted today when I
> went to buy a can (or jar) of mushrooms and there were NO brands on the
> shelves canned in the U.S., so my question is..WHY is that?!
>
> Perhaps it is just in our stores, but they were from a couple other
> different countries, and I refused to buy them, but went and got fresh
> mushrooms, and used those instead, which is what I usually do, but found
> a recipe that called for a 4 oz. can mushrooms, so that's when I made my
> discovery. It's been a really long time since I've even shopped for
> mushrooms in a can, as they just don't seem to have the flavor the fresh
> ones do, and are "slimy" feeling.
>
> different countries, and I refused to buy them, but went and got fresh
> mushrooms, and used those instead, which is what I usually do, but found
> a recipe that called for a 4 oz. can mushrooms, so that's when I made my
> discovery. It's been a really long time since I've even shopped for
> mushrooms in a can, as they just don't seem to have the flavor the fresh
> ones do, and are "slimy" feeling.
>
> Do you ever find mushrooms that are a product of the U.S. in the stores
> where you live?
>
> where you live?
>
> Judy
> P.S. this is a pet peeve of mine too about dog treats/chews. I refuse to
> buy products made in China, etc. for my little toy dog, as just not sure
> about the preparation and health aspect of it, so I always make sure I
> read the labels to see if it made in the USA. Don't even get me started
> on buying clothing!!! %-}
Offhand, I would guess it's a case of supply and demand. Fresh
> P.S. this is a pet peeve of mine too about dog treats/chews. I refuse to
> buy products made in China, etc. for my little toy dog, as just not sure
> about the preparation and health aspect of it, so I always make sure I
> read the labels to see if it made in the USA. Don't even get me started
> on buying clothing!!! %-}
mushrooms are always available, and provide a better 'product.' So,
who wants to buy canned? I can't think of the last time I wanted to
buy canned mushrooms.
merryb
Mar 13, 2012, 1:52:12 PM3/13/12
to
On Mar 12, 1:10 am, Tim May <tc...@att.net> wrote:
> capital of California. Near Watsonville, which is on the Monterey Bay.
> There are mushroom farms all around, as well as strawberry, artichoke,
> lettuce, and a hundred other fields.
>
> So, usually I can find fresh mushrooms, year-round.
>
> But I always keep several cans of canned mushrooms around, in case I
> don't want to drive 8 miles to the nearest supermarket.
>
> Nothing that much wrong with canned mushrooms. They have a different
> consistency, of course, but they still taste strongly of mushrooms. For
> some dishes, I actually prefer the canned variety.
>
> And yeah, most canned mushrooms now come from distant parts of the
> world. The same way most canned or jarred artichokes come from afar. (I
> can remember when most jarred artichoke hears--I remember the name
> "Cara Mia"--came from towns near where I now live. (Like Castroville.)
> Most of these canneries and jarring factories shut down long, long ago.
> The fresh stuff still gets sold, still goes to the restaurants, but the
> canneries for mushrooms and artichokes and several other vegetables and
> fruits moved to South America and Asia about 20 years ago. The point is
> that canning costs are so much lower in those areas. And once in a can
> or jar or bottle, a few weeks spent in a shipping container has no
> effect on the quality. Which is why most canned or jarred products now
> come from outside the U.S.
>
> (The companies in my area which moved out of the area to South American
> and Asia have some names you should be familiar with: Dole, Green
> Giant, Del Monte, Libby's, etc.)
>
> And I buy a lot of canned stuff and other stuff from other parts of the
> world. I love the fact that California's winter is Chile's summer, so
> we get a lot of good avocadoes, citrus, etc. from them.
>
> (I have 9 avocado and 12 citrus trees, plus a bunch of peaches, apples,
> nectarines, and pears on my place in the hills above Watsonville and
> Aptos, so I know whereof I speak. I don't grow to sell, only to
> consume.)
>
> Nothing dramatically wrong with canned mushrooms when fresh ones are
> not in season.
>
> --
> Tim May
Very nice place to live- my husband misses living in Phoenix where he
was spoiled by the local citrus and avocados...
> On 2012-03-12 07:02:38 +0000, Judy Haffner said:
>
> > You are very correct about canned mushrooms and that they are inferior
> > to fresh, and I also agree, everything is better quality if bought fresh
> > and prepared at home. We love mushrooms, so buy the fresh often, and am
> > thinking they are from California, but not positive. I couldn't tell you
> > how long it has been since I had a can of mushrooms in our pantry, and
> > for sure, there never will be again either!
>
> Not bragging, but I live in a place which is considered the mushroom
>
> > You are very correct about canned mushrooms and that they are inferior
> > to fresh, and I also agree, everything is better quality if bought fresh
> > and prepared at home. We love mushrooms, so buy the fresh often, and am
> > thinking they are from California, but not positive. I couldn't tell you
> > how long it has been since I had a can of mushrooms in our pantry, and
> > for sure, there never will be again either!
>
> capital of California. Near Watsonville, which is on the Monterey Bay.
> There are mushroom farms all around, as well as strawberry, artichoke,
> lettuce, and a hundred other fields.
>
> So, usually I can find fresh mushrooms, year-round.
>
> But I always keep several cans of canned mushrooms around, in case I
> don't want to drive 8 miles to the nearest supermarket.
>
> Nothing that much wrong with canned mushrooms. They have a different
> consistency, of course, but they still taste strongly of mushrooms. For
> some dishes, I actually prefer the canned variety.
>
> And yeah, most canned mushrooms now come from distant parts of the
> world. The same way most canned or jarred artichokes come from afar. (I
> can remember when most jarred artichoke hears--I remember the name
> "Cara Mia"--came from towns near where I now live. (Like Castroville.)
> Most of these canneries and jarring factories shut down long, long ago.
> The fresh stuff still gets sold, still goes to the restaurants, but the
> canneries for mushrooms and artichokes and several other vegetables and
> fruits moved to South America and Asia about 20 years ago. The point is
> that canning costs are so much lower in those areas. And once in a can
> or jar or bottle, a few weeks spent in a shipping container has no
> effect on the quality. Which is why most canned or jarred products now
> come from outside the U.S.
>
> (The companies in my area which moved out of the area to South American
> and Asia have some names you should be familiar with: Dole, Green
> Giant, Del Monte, Libby's, etc.)
>
> And I buy a lot of canned stuff and other stuff from other parts of the
> world. I love the fact that California's winter is Chile's summer, so
> we get a lot of good avocadoes, citrus, etc. from them.
>
> (I have 9 avocado and 12 citrus trees, plus a bunch of peaches, apples,
> nectarines, and pears on my place in the hills above Watsonville and
> Aptos, so I know whereof I speak. I don't grow to sell, only to
> consume.)
>
> Nothing dramatically wrong with canned mushrooms when fresh ones are
> not in season.
>
> --
> Tim May
Very nice place to live- my husband misses living in Phoenix where he
was spoiled by the local citrus and avocados...
George M. Middius
Mar 13, 2012, 2:28:32 PM3/13/12
to
sqwishy, put down the crack pipe already.
>Well, you responded to my post where I said that, so you might want to
>get that amnesia checked out.
>
>http://groups.google.com/group/rec.food.cooking/msg/0117310037fed92b?dmode=source
>
>Or maybe take time to read the posts before you start your usual
>yapping. Because you really suck at this debate thing, Alfie Too.
<snicker>
Just because you said "Alfie Too", you expect me to follow your absurd
chain of causality? You started out calling me Alfie, then you'd
realized you were wrong (again), so you tried to ooze out of admitting
it by coming up with the "Too". Who the fuck knows what your "thought"
process was? You're such a weirdo that practically nobody can follow
you. Not to mention you have what, 8 or 10 feuds going on this one
newsgroup? Sorry, Mr. Headcase. I didn't grok your meaning originally,
and I'm not gonna try anymore.
>get that amnesia checked out.
>
>http://groups.google.com/group/rec.food.cooking/msg/0117310037fed92b?dmode=source
>
>Or maybe take time to read the posts before you start your usual
>yapping. Because you really suck at this debate thing, Alfie Too.
<snicker>
Just because you said "Alfie Too", you expect me to follow your absurd
chain of causality? You started out calling me Alfie, then you'd
realized you were wrong (again), so you tried to ooze out of admitting
it by coming up with the "Too". Who the fuck knows what your "thought"
process was? You're such a weirdo that practically nobody can follow
you. Not to mention you have what, 8 or 10 feuds going on this one
newsgroup? Sorry, Mr. Headcase. I didn't grok your meaning originally,
and I'm not gonna try anymore.
George M. Middius
Mar 13, 2012, 2:30:47 PM3/13/12
to
squishy, don't be so testy. You give people grief right and left, but
you whine and whimper like a scared pooch when it comes back at you.
>Have you tried reading the rest of my post before you start snipping,
>in where I said:
>
>> Just simmer your mushrooms for about 10-12 minutes. Then let them
>> cool. That works for me when I want the texture, and the flavor is
>> better than canned/bottled.
>
>Dude, stop your constant, useless yapping[sic]. It doesn't bug me, I crank
>out plenty of kooks a year. But you're annoying everyone else. I
>have enough semi-intelligent detractors that you are pretty far down
>there (next to Roy) on the Entertainment Value and Intelligence
>scales.
Please document the measures you take to contain your ego when it
expands like superheated steam. TIA.
you whine and whimper like a scared pooch when it comes back at you.
>in where I said:
>
>> Just simmer your mushrooms for about 10-12 minutes. Then let them
>> cool. That works for me when I want the texture, and the flavor is
>> better than canned/bottled.
>
>Dude, stop your constant, useless yapping[sic]. It doesn't bug me, I crank
>out plenty of kooks a year. But you're annoying everyone else. I
>have enough semi-intelligent detractors that you are pretty far down
>there (next to Roy) on the Entertainment Value and Intelligence
>scales.
Please document the measures you take to contain your ego when it
expands like superheated steam. TIA.
Nunya Bidnits
Mar 13, 2012, 5:02:39 PM3/13/12
to
Nunya Bidnits
Mar 13, 2012, 5:05:56 PM3/13/12
to
George M. Middius <glan...@gmail.com> wrote:
understanding of the complex posting dynamics of this group, there is reason
to question your claim that you are new here.
MartyB
George M. Middius
Mar 13, 2012, 5:12:01 PM3/13/12
to
Nunya Bidnits
Mar 13, 2012, 5:14:06 PM3/13/12
to
The first thing I would do is question whether the recipe is even worth
making, since it's author obviously has a poor understanding of ingredients
and quality. We didn't see the actual recipe so there's no telling what
other substandard open-a-can type ingredients are called for.
Then the second thing I would do, if I still wanted to make the recipe,
would be to switch to fresh mushrooms.
That is because canned mushrooms are nasty no matter where they are from or
who tells you to use them.
Not to mention that they are far more expensive than fresh. I can buy good
fresh white mushrooms year in year out, for less than four bucks a pound.
Baby bellas and portabellas, another buck or two a pound. The idea of using
soggy old canned or jarred mushrooms makes me cringe.
MartyB
George M. Middius
Mar 13, 2012, 5:16:20 PM3/13/12
to
Nunya Bidnits wrote:
>> Just because you said "Alfie Too", you expect me to follow your absurd
>> chain of causality? You started out calling me Alfie, then you'd
>> realized you were wrong (again), so you tried to ooze out of admitting
>> it by coming up with the "Too". Who the fuck knows what your "thought"
>> process was? You're such a weirdo that practically nobody can follow
>> you. Not to mention you have what, 8 or 10 feuds going on this one
>> newsgroup? Sorry, Mr. Headcase. I didn't grok your meaning originally,
>> and I'm not gonna try anymore.
>
>When you come in here claiming to be new, but seem to have a well developed
>understanding of the complex posting dynamics of this group, there is reason
>to question your claim that you are new here.
<blush>
>> Just because you said "Alfie Too", you expect me to follow your absurd
>> chain of causality? You started out calling me Alfie, then you'd
>> realized you were wrong (again), so you tried to ooze out of admitting
>> it by coming up with the "Too". Who the fuck knows what your "thought"
>> process was? You're such a weirdo that practically nobody can follow
>> you. Not to mention you have what, 8 or 10 feuds going on this one
>> newsgroup? Sorry, Mr. Headcase. I didn't grok your meaning originally,
>> and I'm not gonna try anymore.
>
>When you come in here claiming to be new, but seem to have a well developed
>understanding of the complex posting dynamics of this group, there is reason
>to question your claim that you are new here.
I'd like to revel in your praise, but I've been here a few weeks now.
How long *should* it take to identify the whack-jobs?
Besides, I laid out my entire history with sqwishy in the 'graph right
above. Pretty simple if you ask me. And 0n top of that, I'm dead
certain I don't sound like any past posters on this group. I don't
sound like anybody other than myself, and if you thought about it a
little, you'd see that's true.
BTW, I have no idea why you have it out for Bryan, or why some
anonymice have it out for you. Care to enlighten me?
George M. Middius
Mar 13, 2012, 5:44:26 PM3/13/12
to
Nunya Bidnits wrote:
>The first thing I would do is question whether the recipe is even worth
>making, since it's author obviously has a poor understanding of ingredients
>and quality. We didn't see the actual recipe so there's no telling what
>other substandard open-a-can type ingredients are called for.
Your lofty standards may tower far above others'. One of the Food
>The first thing I would do is question whether the recipe is even worth
>making, since it's author obviously has a poor understanding of ingredients
>and quality. We didn't see the actual recipe so there's no telling what
>other substandard open-a-can type ingredients are called for.
Network's website editors has a collection of recipes based on using
prepared foods. That tells me there's a substantial demand for
semi-home cooking.
Nunya Bidnits
Mar 13, 2012, 6:34:02 PM3/13/12
to
George M. Middius <glan...@gmail.com> wrote:
willingness and you aren't exactly delivering fresh news about the Sandra
Lee channel.
I use canned ingredients sometimes, and I know which ones can help my dishes
and which ones don't, and which ones are OK as a compromise in a pinch. I
don't think I'm using a higher standard than the vast majority of cooks who
follow this group.
You're missing the essence of the point even though it has already been well
articulated. Canned mushrooms on the whole are a really crappy substitute
for the real thing. Therefore it is reasonable to question any recipe which
specifies them over fresh. They cost more, taste bad, look awful, and offer
little in the way of convenience over fresh mushrooms, since even the
laziest, most unskilled cook can purchase them, already sliced and ready to
use.
HTH.
MartyB
Nunya Bidnits
Mar 13, 2012, 6:35:01 PM3/13/12
to
Nunya Bidnits
Mar 13, 2012, 6:38:43 PM3/13/12
to
George M. Middius <glan...@gmail.com> wrote:
> Nunya Bidnits wrote:
>
>>> Just because you said "Alfie Too", you expect me to follow your
>>> absurd chain of causality? You started out calling me Alfie, then
>>> you'd realized you were wrong (again), so you tried to ooze out of
>>> admitting it by coming up with the "Too". Who the fuck knows what
>>> your "thought" process was? You're such a weirdo that practically
>>> nobody can follow you. Not to mention you have what, 8 or 10 feuds
>>> going on this one newsgroup? Sorry, Mr. Headcase. I didn't grok
>>> your meaning originally, and I'm not gonna try anymore.
>>
>> When you come in here claiming to be new, but seem to have a well
>> developed understanding of the complex posting dynamics of this
>> group, there is reason to question your claim that you are new here.
>
> <blush>
>
> I'd like to revel in your praise,
You've confused doubt with praise.
>
>>> Just because you said "Alfie Too", you expect me to follow your
>>> absurd chain of causality? You started out calling me Alfie, then
>>> you'd realized you were wrong (again), so you tried to ooze out of
>>> admitting it by coming up with the "Too". Who the fuck knows what
>>> your "thought" process was? You're such a weirdo that practically
>>> nobody can follow you. Not to mention you have what, 8 or 10 feuds
>>> going on this one newsgroup? Sorry, Mr. Headcase. I didn't grok
>>> your meaning originally, and I'm not gonna try anymore.
>>
>> When you come in here claiming to be new, but seem to have a well
>> developed understanding of the complex posting dynamics of this
>> group, there is reason to question your claim that you are new here.
>
> <blush>
>
> I'd like to revel in your praise,
>but I've been here a few weeks now.
> How long *should* it take to identify the whack-jobs?
time you were asked if you were new, you would theoretically have been a
complete green pea.
> Besides, I laid out my entire history with sqwishy in the 'graph right
> above. Pretty simple if you ask me. And 0n top of that, I'm dead
> certain I don't sound like any past posters on this group. I don't
> sound like anybody other than myself, and if you thought about it a
> little, you'd see that's true.
>
> BTW, I have no idea why you have it out for Bryan, or why some
> anonymice have it out for you. Care to enlighten me?
George M. Middius
Mar 13, 2012, 8:20:16 PM3/13/12
to
Nunya Bidnits wrote:
>> BTW, I have no idea why you have it out for Bryan, or why some
>> anonymice have it out for you. Care to enlighten me?
>
>I have no idea what anonymice you are referring to. Care to enlighten me?
That's what I call a thick skin.
>> BTW, I have no idea why you have it out for Bryan, or why some
>> anonymice have it out for you. Care to enlighten me?
>
>I have no idea what anonymice you are referring to. Care to enlighten me?
Momma Raider
Mar 13, 2012, 10:15:01 PM3/13/12
to
...and a Kansas City Chiefs fan....boooo!....MR
A Moose in Love
Mar 13, 2012, 10:31:48 PM3/13/12
to
On Mar 13, 6:38 pm, "Nunya Bidnits" <nunyabidn...@eternal-
september.invalid> wrote:
who gives a shit whether or not he's new, old, Jewish, or whatever.
september.invalid> wrote:
Nunya Bidnits
Mar 13, 2012, 11:29:48 PM3/13/12
to
Typical Oakland drive-by...
;-)
MartyB
;-)
MartyB
Nunya Bidnits
Mar 13, 2012, 11:32:41 PM3/13/12
to
Sqwertz <swe...@cluemail.compost> wrote:
Seriously? I think the texture is about as pleasant as chewing on rubber
bands.
For pizza I always saute the mushrooms a bit before putting them on so they
don't water out on the pizza.
MartyB
> On Tue, 13 Mar 2012 01:52:37 +0000 (UTC), gregz wrote:
>
>> I had just found that. A lot of mushrooms grown in Pennsylvania.
>> they make a point, when you can sell them fresh, why can.
>
> I prefer the texture of canned mushrooms in some things. Especially
> as a pizza topping. I hate fresh mushrooms on pizza.
>
>
>> I had just found that. A lot of mushrooms grown in Pennsylvania.
>> they make a point, when you can sell them fresh, why can.
>
> I prefer the texture of canned mushrooms in some things. Especially
> as a pizza topping. I hate fresh mushrooms on pizza.
>
> Just simmer your mushrooms for about 10-12 minutes. Then let them
> cool. That works for me when I want the texture, and the flavor is
> better than canned/bottled.
>
> -sw
> cool. That works for me when I want the texture, and the flavor is
> better than canned/bottled.
>
Seriously? I think the texture is about as pleasant as chewing on rubber
bands.
For pizza I always saute the mushrooms a bit before putting them on so they
don't water out on the pizza.
MartyB
George M. Middius
Mar 14, 2012, 9:47:17 AM3/14/12
to
A Moose in Love wrote:
>> I have no idea what anonymice you are referring to. Care to enlighten me?
>
>who gives a shit whether or not he's new, old, Jewish, or whatever.
There's one of the aforementioned anonymice.
>> I have no idea what anonymice you are referring to. Care to enlighten me?
>
>who gives a shit whether or not he's new, old, Jewish, or whatever.
Brooklyn1
Mar 14, 2012, 10:52:05 AM3/14/12
to
canned. If I want fresh mushrooms on pizza I use thinly sliced
portobellos. Even better is to top pizza with thinly sliced fresh
eggplant.
Nunya Bidnits
Mar 14, 2012, 11:24:17 AM3/14/12
to
George M. Middius <glan...@gmail.com> wrote:
Yaaawn.
I don't know what an "anonymice" is supposed to be but English is preferred
here.
MartyB
George M. Middius
Mar 14, 2012, 12:20:33 PM3/14/12
to
Nunya Bidnits wrote:
>>>> I have no idea what anonymice you are referring to. Care to
>>>> enlighten me?
>>>
>>> who gives a shit whether or not he's new, old, Jewish, or whatever.
>>
>> There's one of the aforementioned anonymice.
>
>Yeah, a troll and permanent resident of many KFs here, including mine.
>Yaaawn.
>
>I don't know what an "anonymice" is supposed to be but English is preferred
>here.
Oh, Marty. You were doing so well. You were insightful; you responded
>>>> I have no idea what anonymice you are referring to. Care to
>>>> enlighten me?
>>>
>>> who gives a shit whether or not he's new, old, Jewish, or whatever.
>>
>> There's one of the aforementioned anonymice.
>
>Yeah, a troll and permanent resident of many KFs here, including mine.
>Yaaawn.
>
>I don't know what an "anonymice" is supposed to be but English is preferred
>here.
to insight; now this ham-handed detour into self-pity. Tsk, tsk.
Nunya Bidnits
Mar 14, 2012, 12:31:08 PM3/14/12
to
George M. Middius <glan...@gmail.com> wrote:
Do you need to go to Adult Remedial Reading class? Or did you already try
that?
BTW it's curious that you share the anonymous/anonymice word with Pester
Lucas.
Not saying it means anything of course. I'm just sayin'.
MartyB
George M. Middius
Mar 14, 2012, 12:46:10 PM3/14/12
to
duh-Marty wallows in ... well, we all know what it is.
>>> I don't know what an "anonymice" is supposed to be but English is
>>> preferred here.
>>
>> Oh, Marty. You were doing so well. You were insightful; you responded
>> to insight; now this ham-handed detour into self-pity. Tsk, tsk.
>
>Self pity?
So it appears. Ask around.
Also, if you weren't so wrapped up in yourself, you might have
recognized the source of that phrase. It's not too late, though.
>Do you need to go to Adult Remedial Reading class? Or did you already try
>that?
Nope. I wouldn't waste money on it. How's your 44th year of therapy
coming?
>BTW it's curious that you share the anonymous/anonymice word with Pester
>Lucas.
<snicker>
Do you think either one of us invented it? How naive you can be.
>Not saying it means anything of course. I'm just sayin'.
.... what, exactly? Sounds like "Pity me, I'm put upon, boo-hoo."
>>> I don't know what an "anonymice" is supposed to be but English is
>>> preferred here.
>>
>> Oh, Marty. You were doing so well. You were insightful; you responded
>> to insight; now this ham-handed detour into self-pity. Tsk, tsk.
>
>Self pity?
Also, if you weren't so wrapped up in yourself, you might have
recognized the source of that phrase. It's not too late, though.
>Do you need to go to Adult Remedial Reading class? Or did you already try
>that?
coming?
>BTW it's curious that you share the anonymous/anonymice word with Pester
>Lucas.
Do you think either one of us invented it? How naive you can be.
>Not saying it means anything of course. I'm just sayin'.
Nunya Bidnits
Mar 14, 2012, 1:30:19 PM3/14/12
to
George M. Middius <glan...@gmail.com> wrote:
> duh-Marty wallows in ... well, we all know what it is.
>
>>>> I don't know what an "anonymice" is supposed to be but English is
>>>> preferred here.
>>>
>>> Oh, Marty. You were doing so well. You were insightful; you
>>> responded to insight; now this ham-handed detour into self-pity.
>>> Tsk, tsk.
>>
>> Self pity?
>
> So it appears. Ask around.
No need. This is a newsgroup, where anyone can see it.
>
>>>> I don't know what an "anonymice" is supposed to be but English is
>>>> preferred here.
>>>
>>> Oh, Marty. You were doing so well. You were insightful; you
>>> responded to insight; now this ham-handed detour into self-pity.
>>> Tsk, tsk.
>>
>> Self pity?
>
> So it appears. Ask around.
>
> Also, if you weren't so wrapped up in yourself, you might have
> recognized the source of that phrase. It's not too late, though.
>
>> Do you need to go to Adult Remedial Reading class? Or did you
>> already try that?
>
> Nope. I wouldn't waste money on it. How's your 44th year of therapy
> coming?
>> BTW it's curious that you share the anonymous/anonymice word with
>> Pester Lucas.
>
> <snicker>
>
> Do you think either one of us invented it? How naive you can be.
suggestion)
>> Not saying it means anything of course. I'm just sayin'.
>
> .... what, exactly? Sounds like "Pity me, I'm put upon, boo-hoo."
are up to the task.
Let me take just a moment to note you're an idiot so I don't expect you to
get any smarter about interpreting what you read.
Now go lay down somewhere.
George M. Middius
Mar 14, 2012, 1:46:47 PM3/14/12
to
Nunya Bidnits wrote:
>>> Self pity?
>>
>> So it appears. Ask around.
>
>No need. This is a newsgroup, where anyone can see it.
duh... I was referring to your perception handicap.
>>> Self pity?
>>
>> So it appears. Ask around.
>
>No need. This is a newsgroup, where anyone can see it.
>> Also, if you weren't so wrapped up in yourself, you might have
>> recognized the source of that phrase. It's not too late, though.
>
>Like I said...
>>> Do you need to go to Adult Remedial Reading class? Or did you
>>> already try that?
>>
>> Nope. I wouldn't waste money on it. How's your 44th year of therapy
>> coming?
>
>That's the best you've got? Pfft.
[snip stupid self-pity whining]
>Now go lay down somewhere.
<snicker>
Nunya Bidnits
Mar 14, 2012, 2:04:00 PM3/14/12
to
George M. Middius <glan...@gmail.com> wrote:
> Nunya Bidnits wrote:
>
>>>> Self pity?
>>>
>>> So it appears. Ask around.
>>
>> No need. This is a newsgroup, where anyone can see it.
>
> duh... I was referring to your perception handicap.
You were referring to your own desperate fabrications.
>
>>>> Self pity?
>>>
>>> So it appears. Ask around.
>>
>> No need. This is a newsgroup, where anyone can see it.
>
> duh... I was referring to your perception handicap.
>
>>> Also, if you weren't so wrapped up in yourself, you might have
>>> recognized the source of that phrase. It's not too late, though.
>>
>> Like I said...
>
> ... you give up.
>>>> Do you need to go to Adult Remedial Reading class? Or did you
>>>> already try that?
>>>
>>> Nope. I wouldn't waste money on it. How's your 44th year of therapy
>>> coming?
>>
>> That's the best you've got? Pfft.
>
> Yep. Super-thick skin, all right.
>
> [snip stupid self-pity whining]
I've already snipped lots of your bullshit, thank you.
>
>> Now go lay down somewhere.
>
> Lay *what* down, Mr. Super-Expert Reading Comprehension Guru?
that hideous soft fat globule leaking out from between your ears. You need
to give them a rest.
HTH.
>
> <snicker>
Now that's quite the stunning rebuke.
Dat you, James? ROFL!
"What's It All About..."
Message has been deleted
Message has been deleted
Message has been deleted
Message has been deleted
George M. Middius
Mar 14, 2012, 7:30:26 PM3/14/12
to
sqwishy loses focus.
>> Also, if you weren't so wrapped up in yourself, you might have
>> recognized the source of that phrase. It's not too late, though.
>
>When I look up "Anonymice
Why would you look that up, Stinko? Why not look up the phrase I was
referring to?
>> Also, if you weren't so wrapped up in yourself, you might have
>> recognized the source of that phrase. It's not too late, though.
>
Why would you look that up, Stinko? Why not look up the phrase I was
referring to?
cshenk
Mar 14, 2012, 7:50:04 PM3/14/12
to
Nunya Bidnits wrote in rec.food.cooking:
> Judy Haffner <jhaf...@webtv.net> wrote:
> > What the heck is the deal I wonder? I was flabbergasted today when I
> > went to buy a can (or jar) of mushrooms and there were NO brands on
> > the shelves canned in the U.S., so my question is..WHY is that?!
>
> Why would anyone who knows how to cook buy canned or jarred mushrooms
> in the first place? Yuck!
Because there are a few dishes where the texture works better with
canned or jarred items. There's a fair number of recipes also where
canned or jarred work so close that the difference in shopping distance
can be a make or break.
--
> Judy Haffner <jhaf...@webtv.net> wrote:
> > What the heck is the deal I wonder? I was flabbergasted today when I
> > went to buy a can (or jar) of mushrooms and there were NO brands on
> > the shelves canned in the U.S., so my question is..WHY is that?!
>
> Why would anyone who knows how to cook buy canned or jarred mushrooms
> in the first place? Yuck!
canned or jarred items. There's a fair number of recipes also where
canned or jarred work so close that the difference in shopping distance
can be a make or break.
--
cshenk
Mar 14, 2012, 7:59:57 PM3/14/12
to
Brooklyn1 wrote in rec.food.cooking:
> "Nunya Bidnits" wrote:
> Pennsylvania... I think those living in the western half of the US
> typically find mushrooms canned in China. China is a major mushroom
> producer in the world (especially dried), there is nothing negative
> about mushrooms from China.
> they are excellent in soups/stews and in dishes where only a small
> amount are needed, that's why the 4 oz can is so common. Canned are
> also handier than fresh (always on ones pantry shelf), with fresh one
> must use them all within a very short time, and often they are already
> old in markets. I buy canned mushrooms by the case, costs much less,
> and permits me to include mushrooms in dishes much more often. I
> mostly reserve fresh mushrooms for eating raw in salads and for quick
> stir fries, and only buy them when they look very fresh (they are not
> shipped to market daily). For many long cooking dishes I much prefer
> dried mushrooms, they are more flavorful than fresh and is a way to
> have many types on hand at all times. And many jarred mushrooms are
> marinated (that's why they're in glass) and very tasty, I buy those at
> the big box stores in larger sizes (pints/quarts). I think fresh
> mushrooms are over rated for the home cook and should be ones last
> choice... canned and dehys are far more versatile in cooked dishes...
> and some oriental mushrooms are only available canned. Limiting
> yourself to fresh mushrooms and poopooing canned makes you a food snob
> and no kind of cook. Likely you cook nothing, no one here has ever
> seen an example... you're just another keyboard kook, and by knocking
> canned mushrooms you just proved it.
Agreed for a rare time totally on the canned/jarred issue. In a few
things, they are a superior choice over fresh.
I'll add not everyone has access to a larger market in a reasonable
distance. A significant portion of the people here have to drive 60
miles round trip or more to reach a spot with decent fresh produce of
any reliable variety. Where you are, dried mushrooms would be an
EXCELLENT choice to stock as both more versatile and far less expensive
on gas to get due to distance.
--
> "Nunya Bidnits" wrote:
> > Judy Haffner wrote:
> >> What the heck is the deal I wonder? I was flabbergasted today when
> I >> went to buy a can (or jar) of mushrooms and there were NO brands
> on >> the shelves canned in the U.S., so my question is..WHY is that?!
>
> I buy lots of mushrooms that are canned in the US, typically canned in
> >> What the heck is the deal I wonder? I was flabbergasted today when
> I >> went to buy a can (or jar) of mushrooms and there were NO brands
> on >> the shelves canned in the U.S., so my question is..WHY is that?!
>
> Pennsylvania... I think those living in the western half of the US
> typically find mushrooms canned in China. China is a major mushroom
> producer in the world (especially dried), there is nothing negative
> about mushrooms from China.
>
> > Why would anyone who knows how to cook buy canned or jarred
> > mushrooms in the first place? Yuck!
>
> Because in many instances canned mushrooms work better than fresh;
> > Why would anyone who knows how to cook buy canned or jarred
> > mushrooms in the first place? Yuck!
>
> they are excellent in soups/stews and in dishes where only a small
> amount are needed, that's why the 4 oz can is so common. Canned are
> also handier than fresh (always on ones pantry shelf), with fresh one
> must use them all within a very short time, and often they are already
> old in markets. I buy canned mushrooms by the case, costs much less,
> and permits me to include mushrooms in dishes much more often. I
> mostly reserve fresh mushrooms for eating raw in salads and for quick
> stir fries, and only buy them when they look very fresh (they are not
> shipped to market daily). For many long cooking dishes I much prefer
> dried mushrooms, they are more flavorful than fresh and is a way to
> have many types on hand at all times. And many jarred mushrooms are
> marinated (that's why they're in glass) and very tasty, I buy those at
> the big box stores in larger sizes (pints/quarts). I think fresh
> mushrooms are over rated for the home cook and should be ones last
> choice... canned and dehys are far more versatile in cooked dishes...
> and some oriental mushrooms are only available canned. Limiting
> yourself to fresh mushrooms and poopooing canned makes you a food snob
> and no kind of cook. Likely you cook nothing, no one here has ever
> seen an example... you're just another keyboard kook, and by knocking
> canned mushrooms you just proved it.
Agreed for a rare time totally on the canned/jarred issue. In a few
things, they are a superior choice over fresh.
I'll add not everyone has access to a larger market in a reasonable
distance. A significant portion of the people here have to drive 60
miles round trip or more to reach a spot with decent fresh produce of
any reliable variety. Where you are, dried mushrooms would be an
EXCELLENT choice to stock as both more versatile and far less expensive
on gas to get due to distance.
--
Nunya Bidnits
Mar 14, 2012, 8:15:51 PM3/14/12
to
Sqwertz <swe...@cluemail.compost> wrote:
> their flavor.
>
> How do you feel about mushrooms in a braised pot roast? They're
> almost the same texture, but slightly different due to longer cooking.
They are ok although as you said the texture can be a bit off, depending. I
find if they are quartered or halved the texture isn't so great, but sliced,
for some reason they still have a nice texture.
Aside, I learned that pellicle not only refers to a skin which forms on
certain foods, but also to the natural skin of a mushroom. Don't ask me why.
But it does make me wonder if the pellicle is the texture culprit. It seems
that way.
The worst of it to me is marinated or brined mushrooms. I love brined
veggies but that brings out the texture I don't like in mushrooms.
I'll eat them raw, sauteed, or cooked into dishes. In fact I use a lot more
than most people. Tonight it's going to be a chopped beefsteak with sauteed
mushrooms and onions, blue cheese, and bacon on top.
MartyB
> On Tue, 13 Mar 2012 22:32:41 -0500, Nunya Bidnits wrote:
>
>>> I prefer the texture of canned mushrooms in some things. Especially
>>> as a pizza topping. I hate fresh mushrooms on pizza.
>>
>
>>> I prefer the texture of canned mushrooms in some things. Especially
>>> as a pizza topping. I hate fresh mushrooms on pizza.
>>
>> Seriously? I think the texture is about as pleasant as chewing on
>> rubber bands.
>
> I like the texture. Not rubbery at all.
>> rubber bands.
>
>
>> For pizza I always saute the mushrooms a bit before putting them on
>> so they don't water out on the pizza.
>
> Yes, I should have said sautéed or simmered. Sauteeing retains more of
>> For pizza I always saute the mushrooms a bit before putting them on
>> so they don't water out on the pizza.
>
> their flavor.
>
> How do you feel about mushrooms in a braised pot roast? They're
> almost the same texture, but slightly different due to longer cooking.
They are ok although as you said the texture can be a bit off, depending. I
find if they are quartered or halved the texture isn't so great, but sliced,
for some reason they still have a nice texture.
Aside, I learned that pellicle not only refers to a skin which forms on
certain foods, but also to the natural skin of a mushroom. Don't ask me why.
But it does make me wonder if the pellicle is the texture culprit. It seems
that way.
The worst of it to me is marinated or brined mushrooms. I love brined
veggies but that brings out the texture I don't like in mushrooms.
I'll eat them raw, sauteed, or cooked into dishes. In fact I use a lot more
than most people. Tonight it's going to be a chopped beefsteak with sauteed
mushrooms and onions, blue cheese, and bacon on top.
MartyB
Nunya Bidnits
Mar 14, 2012, 8:32:33 PM3/14/12
to
Sqwertz <swe...@cluemail.compost> wrote:
>
> -sw
He seems to have had a rather contentious relationship with audiophiles. I
also see where one of them coined the term Middiot a few years back.
> On Tue, 13 Mar 2012 14:28:32 -0400, George M. Middius wrote:
>> Who the fuck knows what your "thought"
>> process was? You're such a weirdo that practically nobody can follow
>> you. Not to mention you have what, 8 or 10 feuds going on this one
>> newsgroup? Sorry, Mr. Headcase. I didn't grok your meaning
>> originally, and I'm not gonna try anymore.
>
> Awww, don't cry. Here's a tissue.
>> Who the fuck knows what your "thought"
>> process was? You're such a weirdo that practically nobody can follow
>> you. Not to mention you have what, 8 or 10 feuds going on this one
>> newsgroup? Sorry, Mr. Headcase. I didn't grok your meaning
>> originally, and I'm not gonna try anymore.
>
>
> -sw
He seems to have had a rather contentious relationship with audiophiles. I
also see where one of them coined the term Middiot a few years back.
Nunya Bidnits
Mar 14, 2012, 8:48:19 PM3/14/12
to
Sqwertz <swe...@cluemail.compost> wrote:
> history of alcoholics anonymous".
>
> Drink a lot, do you, Peter Too?
I think you may have pegged it. His pattern has a lot in common with Pester.
Including the impending meltdown.
>
> ObFood: Sloppy Janes for lunch, thinking maybe I'll do a Quiche Larry
> for dinner.
>
> -sw
> On Wed, 14 Mar 2012 12:46:10 -0400, George M. Middius wrote:
>
>> Also, if you weren't so wrapped up in yourself, you might have
>> recognized the source of that phrase. It's not too late, though.
>
> When I look up "Anonymice Origin, most of the hits are for "The
>
>> Also, if you weren't so wrapped up in yourself, you might have
>> recognized the source of that phrase. It's not too late, though.
>
> history of alcoholics anonymous".
>
> Drink a lot, do you, Peter Too?
I think you may have pegged it. His pattern has a lot in common with Pester.
Including the impending meltdown.
>
> ObFood: Sloppy Janes for lunch, thinking maybe I'll do a Quiche Larry
> for dinner.
>
> -sw
Brooklyn1
Mar 14, 2012, 8:51:10 PM3/14/12
to
but it's a crap shoot as to whether they'll be fresh so I don't plan a
meal around them. If they look good when I get there then I'll buy
some. With canned and dehy I can plan way in advance. And I don't
see the big deal about using fresh mushrooms when they're just
ordinary button mushrooms. Also canned and jarred are far better
quality then fresh from the stupidmarket, they pick the best most
uniform and they're processed fresh harvested... fresh in stores are
usually mixed sizes, and even when delivered that day fresh mushrooms
are not fresh... and fresh continues to grow after harvest, they
continue to open and lose texture.
George M. Middius
Mar 14, 2012, 8:59:35 PM3/14/12
to
Sgt. Cranky Pants gets it wrong.
>He seems to have had a rather contentious relationship with audiophiles. I
>also see where one of them coined the term Middiot a few years back.
<snicker>
You have no clue. None whatsoever.
But congrats on FINALLY understanding that I am not one of your past
tormentors. How long did it take you to do your homework, Cranky?
>He seems to have had a rather contentious relationship with audiophiles. I
>also see where one of them coined the term Middiot a few years back.
You have no clue. None whatsoever.
But congrats on FINALLY understanding that I am not one of your past
tormentors. How long did it take you to do your homework, Cranky?
jmcquown
Mar 14, 2012, 9:00:20 PM3/14/12
to
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
news:jjodb1$dsa$1...@dont-email.me...
> jmcquown <j_mc...@comcast.net> wrote:
>> "Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in
>> message news:jjmjee$niv$1...@dont-email.me...
>>> Judy Haffner <jhaf...@webtv.net> wrote:
>>>> What the heck is the deal I wonder? I was flabbergasted today when I
>>>> went to buy a can (or jar) of mushrooms and there were NO brands on
>>>> the shelves canned in the U.S., so my question is..WHY is that?!
>>>
>>>> What the heck is the deal I wonder? I was flabbergasted today when I
>>>> went to buy a can (or jar) of mushrooms and there were NO brands on
>>>> the shelves canned in the U.S., so my question is..WHY is that?!
>>>
>>> Why would anyone who knows how to cook buy canned or jarred
>>> mushrooms in the first place? Yuck!
>>>
>> If you read the entire post, you'd see she did (and normally does)
>>> mushrooms in the first place? Yuck!
>>>
>> buy fresh mushrooms. But she had a recipe calling for a 4 oz. can so
>> she went looking. And reading labels.
>>
>> Jill
>
> I did read it and my comment stands.
>
> The first thing I would do is question whether the recipe is even worth
> making, since it's author obviously has a poor understanding of
> ingredients and quality. We didn't see the actual recipe so there's no
> telling what other substandard open-a-can type ingredients are called for.
>
> Then the second thing I would do, if I still wanted to make the recipe,
> would be to switch to fresh mushrooms.
>
> MartyB
This is thread drift :) You're right, we didn't see the recipe. I can't
really comment on the OP's cooking skills. But her question was about why
aren't [more] mushrooms canned in the US?
Jill
jmcquown
Mar 14, 2012, 9:16:53 PM3/14/12
to
"Kalmia" <tween...@mypacks.net> wrote in message
news:2be661b5-f5ff-4dbf...@em9g2000vbb.googlegroups.com...
> On Mar 12, 12:48 am, jhaff...@webtv.net (Judy Haffner) wrote:
>> What the heck is the deal I wonder? I was flabbergasted today when I
>> went to buy a can (or jar) of mushrooms and there were NO brands on the
>> shelves canned in the U.S., so my question is..WHY is that?!
>>
>> Perhaps it is just in our stores, but they were from a couple other
>> What the heck is the deal I wonder? I was flabbergasted today when I
>> went to buy a can (or jar) of mushrooms and there were NO brands on the
>> shelves canned in the U.S., so my question is..WHY is that?!
>>
>> different countries, and I refused to buy them, but went and got fresh
>> mushrooms, and used those instead, which is what I usually do, but found
>> a recipe that called for a 4 oz. can mushrooms, so that's when I made my
>> discovery. It's been a really long time since I've even shopped for
>> mushrooms in a can, as they just don't seem to have the flavor the fresh
>> ones do, and are "slimy" feeling.
>>
>> Do you ever find mushrooms that are a product of the U.S. in the stores
>> where you live?
>>
>> Judy
>> P.S. this is a pet peeve of mine too about dog treats/chews. I refuse to
>> buy products made in China, etc. for my little toy dog, as just not sure
>> about the preparation and health aspect of it, so I always make sure I
>> read the labels to see if it made in the USA. Don't even get me started
>> on buying clothing!!! %-}
>
> Offhand, I would guess it's a case of supply and demand. Fresh
> mushrooms are always available, and provide a better 'product.' So,
> who wants to buy canned? I can't think of the last time I wanted to
> buy canned mushrooms.
>
>
What if there was a major power outage, for days. And you didn't have any
fresh mushrooms. And you got the sudden urge to make beef stroganoff in a
cast iron pot on the grill. (Why? the beef has thawed and the ice in the
cooler is melting. The stores are out of bagged ice. You have to use the
beef before it spoils! And the sour cream. Heheh) Would you use canned
mushrooms then? <chuckle>
Jill
Nunya Bidnits
Mar 14, 2012, 9:22:49 PM3/14/12
to
George M. Middius <glan...@gmail.com> wrote:
> Sgt. Cranky Pants gets it wrong.
>
>> He seems to have had a rather contentious relationship with
>> audiophiles. I also see where one of them coined the term Middiot a
>> few years back.
>
> <snicker>
>
> You have no clue. None whatsoever.
But Google does.
>
>> He seems to have had a rather contentious relationship with
>> audiophiles. I also see where one of them coined the term Middiot a
>> few years back.
>
> <snicker>
>
> You have no clue. None whatsoever.
>
> But congrats on FINALLY understanding that I am not one of your past
> tormentors.
new here, perhaps not. You have a lot in common with some of the other
trolls. But hey, maybe it's just genetic.
>How long did it take you to do your homework, Cranky?
Nunya Bidnits
Mar 14, 2012, 9:24:08 PM3/14/12
to
available. So perhaps the reason is just that a lot of people don't like
them.
MartyB
Nunya Bidnits
Mar 14, 2012, 9:26:52 PM3/14/12
to
Then you would have a nice dark place to grow some mushrooms.
>And you didn't
> have any fresh mushrooms. And you got the sudden urge to make beef
> stroganoff in a cast iron pot on the grill. (Why? the beef has
> thawed and the ice in the cooler is melting. The stores are out of
> bagged ice. You have to use the beef before it spoils! And the sour
> cream. Heheh) Would you use canned mushrooms then? <chuckle>
No, I would eat one of the packages of frozen stroganoff thawing out in my
freezer.
HTH.
;-)
>And you didn't
> have any fresh mushrooms. And you got the sudden urge to make beef
> stroganoff in a cast iron pot on the grill. (Why? the beef has
> thawed and the ice in the cooler is melting. The stores are out of
> bagged ice. You have to use the beef before it spoils! And the sour
> cream. Heheh) Would you use canned mushrooms then? <chuckle>
freezer.
HTH.
;-)
Message has been deleted
Message has been deleted
jmcquown
Mar 15, 2012, 9:07:42 AM3/15/12
to
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
fresh mushrooms in recipes that call for them. One thing I *adored*, and
which were a very popular appetizer at some restaurants in the 1970's...
battered deep fried button mushrooms. Yum! One place served them with
(both) a creamy horseradish sauce or marinara sauce for dipping.
Jill
Nunya Bidnits
Mar 15, 2012, 9:56:41 AM3/15/12
to
jmcquown <j_mc...@comcast.net> wrote:
> I'm not a big fan of mushrooms (canned or otherwise), although I do
> use fresh mushrooms in recipes that call for them. One thing I
> *adored*, and which were a very popular appetizer at some restaurants
> in the 1970's... battered deep fried button mushrooms. Yum! One
> place served them with (both) a creamy horseradish sauce or marinara
> sauce for dipping.
I make those mushrooms frequently using a tempura batter and panko. This is
> I'm not a big fan of mushrooms (canned or otherwise), although I do
> use fresh mushrooms in recipes that call for them. One thing I
> *adored*, and which were a very popular appetizer at some restaurants
> in the 1970's... battered deep fried button mushrooms. Yum! One
> place served them with (both) a creamy horseradish sauce or marinara
> sauce for dipping.
also the best method I've found for onion rings, chicken wings, and deep
fried shrimp.
(If seasoning is desired on wings or shrimp, put that on first before
commencing the fry sequence)
1. Dredge mushrooms in the dry batter ingredients
2. Coat them in tempura batter made with very cold sparkling water or beer
3. Coat with panko
4. Fry at 340F until golden brown
5. Shake off excess oil, sprinkle and toss with kosher salt, and turn out on
sheet or in colander
If you don't want to bother with your own tempura batter, Kikkoman makes a
very serviceable dry tempura mix.
MartyB
Message has been deleted
Jim Elbrecht
Mar 15, 2012, 10:11:50 AM3/15/12
to
On Thu, 15 Mar 2012 08:57:43 -0500, Sqwertz <swe...@cluemail.compost>
wrote:
>On Wed, 14 Mar 2012 21:16:53 -0400, jmcquown wrote:
>
>> What if there was a major power outage, for days. And you didn't have any
>> fresh mushrooms. And you got the sudden urge to make beef stroganoff in a
>> cast iron pot on the grill. (Why? the beef has thawed and the ice in the
>> cooler is melting. The stores are out of bagged ice. You have to use the
>> beef before it spoils! And the sour cream. Heheh) Would you use canned
>> mushrooms then? <chuckle>
>
>No. Because beef stroganoff does not have mushrooms in it. Duh.
>
?? Mine does, so I did a quick search to see if I was way off---
but the first 5 recipes I looked at all had mushrooms, too. Who
makes it w/o. [and why?<g>]
And to Jill-- I'd use dehydrated ones.<g>
Jim
wrote:
>On Wed, 14 Mar 2012 21:16:53 -0400, jmcquown wrote:
>
>> What if there was a major power outage, for days. And you didn't have any
>> fresh mushrooms. And you got the sudden urge to make beef stroganoff in a
>> cast iron pot on the grill. (Why? the beef has thawed and the ice in the
>> cooler is melting. The stores are out of bagged ice. You have to use the
>> beef before it spoils! And the sour cream. Heheh) Would you use canned
>> mushrooms then? <chuckle>
>
>
?? Mine does, so I did a quick search to see if I was way off---
but the first 5 recipes I looked at all had mushrooms, too. Who
makes it w/o. [and why?<g>]
And to Jill-- I'd use dehydrated ones.<g>
Jim
RussianFoodDire
Mar 15, 2012, 7:13:14 AM3/15/12
to
It is really strange to hear that none of the US company produces canned
mushrooms. Even I experienced the same problem but I thought I was
wrong. But I am right.
--
RussianFoodDire
Message has been deleted
Jim Elbrecht
Mar 15, 2012, 11:29:01 AM3/15/12
to
On Thu, 15 Mar 2012 10:13:47 -0500, Sqwertz <swe...@cluemail.compost>
wrote:
>Mushrooms were never part of the original recipes until it reached
>America. Damn Yankee Gringos!
Watch who you're calling a gringo! The Brazilians use onions &
mushrooms-- and even do chicken and shrimp version. [according to the
infallible Wiki-pedia.]
That was my lesson for the day-- I never heard that the Russians
didn't use mushrooms *or onions*. Glad we changed that one up.<g>
Jim
wrote:
>America. Damn Yankee Gringos!
Watch who you're calling a gringo! The Brazilians use onions &
mushrooms-- and even do chicken and shrimp version. [according to the
infallible Wiki-pedia.]
That was my lesson for the day-- I never heard that the Russians
didn't use mushrooms *or onions*. Glad we changed that one up.<g>
Jim
A Moose in Love
Mar 15, 2012, 11:29:47 AM3/15/12
to
On Mar 15, 11:13 am, Sqwertz <swe...@cluemail.compost> wrote:
> On Thu, 15 Mar 2012 10:11:50 -0400, Jim Elbrecht wrote:
> On Thu, 15 Mar 2012 10:11:50 -0400, Jim Elbrecht wrote:
> Mushrooms were never part of the original recipes until it reached
> America. Damn Yankee Gringos!
You're full of it again. And what a lousy liar you are. The chef who
> America. Damn Yankee Gringos!
trained me was from Karlsruhe, Germany, and when he showed me how to
make stroganoff, he told me that the classical European way was to
make it with mushrooms.
You can fool some of the people here, but you can't get past me.
>
> -sw
A Moose in Love
Mar 15, 2012, 11:27:00 AM3/15/12
to
On Mar 15, 9:57 am, Sqwertz <swe...@cluemail.compost> wrote:
> On Wed, 14 Mar 2012 21:16:53 -0400, jmcquown wrote:
> On Wed, 14 Mar 2012 21:16:53 -0400, jmcquown wrote:
> > What if there was a major power outage, for days. And you didn't have any
> > fresh mushrooms. And you got the sudden urge to make beef stroganoff in a
> > cast iron pot on the grill. (Why? the beef has thawed and the ice in the
> > cooler is melting. The stores are out of bagged ice. You have to use the
> > beef before it spoils! And the sour cream. Heheh) Would you use canned
> > mushrooms then? <chuckle>
>
> > fresh mushrooms. And you got the sudden urge to make beef stroganoff in a
> > cast iron pot on the grill. (Why? the beef has thawed and the ice in the
> > cooler is melting. The stores are out of bagged ice. You have to use the
> > beef before it spoils! And the sour cream. Heheh) Would you use canned
> > mushrooms then? <chuckle>
>
> No. Because beef stroganoff does not have mushrooms in it. Duh.
>
> Is this like one of those, "Doctor, will I be able to play the piano?"
>
> scenarios?
>
Are you serious? No mushrooms in stroganoff? That's news to me.
Let's see how you try and get out of this one.
> -sw
Message has been deleted
Nunya Bidnits
Mar 15, 2012, 3:11:35 PM3/15/12
to
Jim Elbrecht <elbr...@email.com> wrote:
> On Thu, 15 Mar 2012 10:13:47 -0500, Sqwertz <swe...@cluemail.compost>
> wrote:
>
>> On Thu, 15 Mar 2012 10:11:50 -0400, Jim Elbrecht wrote:
>>
>>> On Thu, 15 Mar 2012 08:57:43 -0500, Sqwertz
>>> <swe...@cluemail.compost> wrote:
>>>
>>>> On Wed, 14 Mar 2012 21:16:53 -0400, jmcquown wrote:
>>>>
>>>>> What if there was a major power outage, for days. And you didn't
>>>>> have any fresh mushrooms. And you got the sudden urge to make
>>>>> beef stroganoff in a cast iron pot on the grill. (Why? the beef
>>>>> has thawed and the ice in the cooler is melting. The stores are
>>>>> out of bagged ice. You have to use the beef before it spoils!
>>>>> And the sour cream. Heheh) Would you use canned mushrooms then?
>>>>> <chuckle>
>>>>
>>>> No. Because beef stroganoff does not have mushrooms in it. Duh.
>>>>
>>>
>>> ?? Mine does, so I did a quick search to see if I was way off---
>>> but the first 5 recipes I looked at all had mushrooms, too. Who
>>> makes it w/o. [and why?<g>]
>>
>> Mushrooms were never part of the original recipes until it reached
>> America. Damn Yankee Gringos!
>
> Watch who you're calling a gringo! The Brazilians use onions &
> mushrooms-- and even do chicken and shrimp version. [according to the
> infallible Wiki-pedia.]
I've done stroganoff-style chicken. Butterfly and pound out chicken breasts,
> On Thu, 15 Mar 2012 10:13:47 -0500, Sqwertz <swe...@cluemail.compost>
> wrote:
>
>> On Thu, 15 Mar 2012 10:11:50 -0400, Jim Elbrecht wrote:
>>
>>> On Thu, 15 Mar 2012 08:57:43 -0500, Sqwertz
>>> <swe...@cluemail.compost> wrote:
>>>
>>>> On Wed, 14 Mar 2012 21:16:53 -0400, jmcquown wrote:
>>>>
>>>>> What if there was a major power outage, for days. And you didn't
>>>>> have any fresh mushrooms. And you got the sudden urge to make
>>>>> beef stroganoff in a cast iron pot on the grill. (Why? the beef
>>>>> has thawed and the ice in the cooler is melting. The stores are
>>>>> out of bagged ice. You have to use the beef before it spoils!
>>>>> And the sour cream. Heheh) Would you use canned mushrooms then?
>>>>> <chuckle>
>>>>
>>>> No. Because beef stroganoff does not have mushrooms in it. Duh.
>>>>
>>>
>>> ?? Mine does, so I did a quick search to see if I was way off---
>>> but the first 5 recipes I looked at all had mushrooms, too. Who
>>> makes it w/o. [and why?<g>]
>>
>> Mushrooms were never part of the original recipes until it reached
>> America. Damn Yankee Gringos!
>
> Watch who you're calling a gringo! The Brazilians use onions &
> mushrooms-- and even do chicken and shrimp version. [according to the
> infallible Wiki-pedia.]
cut into strips, and proceed as usual. Not bad.
> That was my lesson for the day-- I never heard that the Russians
> didn't use mushrooms *or onions*. Glad we changed that one up.<g>
;-)
MartyB
Nunya Bidnits
Mar 15, 2012, 5:17:29 PM3/15/12
to
Sqwertz <swe...@cluemail.compost> wrote:
> On Wed, 14 Mar 2012 21:16:53 -0400, jmcquown wrote:
>
> On Wed, 14 Mar 2012 21:16:53 -0400, jmcquown wrote:
>
>> What if there was a major power outage, for days. And you didn't
>> have any fresh mushrooms. And you got the sudden urge to make beef
>> stroganoff in a cast iron pot on the grill. (Why? the beef has
>> thawed and the ice in the cooler is melting. The stores are out of
>> bagged ice. You have to use the beef before it spoils! And the
>> sour cream. Heheh) Would you use canned mushrooms then? <chuckle>
>
>> have any fresh mushrooms. And you got the sudden urge to make beef
>> stroganoff in a cast iron pot on the grill. (Why? the beef has
>> thawed and the ice in the cooler is melting. The stores are out of
>> bagged ice. You have to use the beef before it spoils! And the
>> sour cream. Heheh) Would you use canned mushrooms then? <chuckle>
>
> No. Because beef stroganoff does not have mushrooms in it. Duh.
Mine does! And it doesn't have any stock or broth.
I originally learned it from Joy of Cooking 1975 edition. It's different in
the newer editions.
spamtrap1888
Mar 15, 2012, 6:52:28 PM3/15/12
to
On Mar 15, 8:13 am, Sqwertz <swe...@cluemail.compost> wrote:
> On Thu, 15 Mar 2012 10:11:50 -0400, Jim Elbrecht wrote:
> On Thu, 15 Mar 2012 10:11:50 -0400, Jim Elbrecht wrote:
> Mushrooms were never part of the original recipes until it reached
> America. Damn Yankee Gringos!
>
So the French looked to America for Boeuf Stroganoff recipes? Because
> America. Damn Yankee Gringos!
>
they put both mushrooms and onions in their BS.
From marmiton.org :
Ingrédients (pour 4 personnes) :
- 400 à 500 g de viande de boeuf à mijoter
- 30 g de beurre
- 1 oignon finement haché
- 100 g de champignons de Paris
- 1 pincée de sucre
- 1/2 cuillère à café de paprika
- 1 cuillère à soupe de concentré de tomates
- 5 cl de vin blanc sec
- 4 cuillères à soupe de crème fraîche
- 1 cuillère à café de moutarde
- sel et poivre
- a pound of stewing beef
- 30 g of butter
- one onion, chopped fine
- a quarter-pound of plain white mushrooms, thinly sliced
- a pinch of sugar
- 1/2 teaspoon of paprika
- a tablespoon of tomato paste
- 2 fl oz of dry white wine
- 4 tablespoons of creme fraiche
- a teaspoon of mustard
- salt and pepper.
Prep: 15 min
Cooking: 20 minutes
Preparation
Cut the meat into thin slices
Heat the butter at high heat; saute the chopped onion and the sliced
mushrooms. Add the meat, then salt, pepper, sugar, and sprinkle
paprika.
After five minutes, add the tomato paste, dissolved in the white wine.
Simmer for 10 minutes, then pour the creme and the mustard over the
food.
Stir gently for several minutes, then serve.
http://www.marmiton.org/recettes/recette_boeuf-stroganoff_28441.aspx
jmcquown
Mar 15, 2012, 10:00:34 PM3/15/12
to
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
(Long story.) Battered fried mushrooms will simply have to remain a
pleasant memory :)
Jill
Message has been deleted
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Nunya Bidnits
Mar 16, 2012, 8:36:27 PM3/16/12
to
Sqwertz <swe...@cluemail.compost> wrote:
> than was previously published. Some better, some worse. So much for
> an "old classic".
>
> I have three editions starting 1956, I think.
Hah! I've got a 1952. Looking up stroganoff...
Yeah, similar method to 1976 JOC. No broth or soup, quick finish rather than
any simmering, and mushrooms are included.
MartyB
> On Thu, 15 Mar 2012 16:17:29 -0500, Nunya Bidnits wrote:
>
>> I originally learned it from Joy of Cooking 1975 edition. It's
>> different in the newer editions.
>
> Every edition of JoC seesm to have a different recipe for most dishes,
>
>> I originally learned it from Joy of Cooking 1975 edition. It's
>> different in the newer editions.
>
> than was previously published. Some better, some worse. So much for
> an "old classic".
>
> I have three editions starting 1956, I think.
Hah! I've got a 1952. Looking up stroganoff...
Yeah, similar method to 1976 JOC. No broth or soup, quick finish rather than
any simmering, and mushrooms are included.
MartyB
Message has been deleted
Nunya Bidnits
Mar 18, 2012, 5:26:32 PM3/18/12
to
Sqwertz <swe...@cluemail.compost> wrote:
> On Fri, 16 Mar 2012 19:36:27 -0500, Nunya Bidnits wrote:
> edition in the 50's (not to be confused with "printings" or
> "imprints").
>
> -sw
According to the copyright page in the 1952 edition there were 2 published
in the thirties, 4 in the forties, and then both 1951 and 1952. My next
newest copy is 1975, and it shows there was also a 1953 edition, plus three
in the sixties, and one in 1975.
> On Fri, 16 Mar 2012 19:36:27 -0500, Nunya Bidnits wrote:
>
>> Sqwertz <swe...@cluemail.compost> wrote:
>>
>>> I have three editions starting 1956, I think.
>>
>> Hah! I've got a 1952. Looking up stroganoff...
>
> Well, then mine must be 52 then. Since there probably only was one
>> Sqwertz <swe...@cluemail.compost> wrote:
>>
>>> I have three editions starting 1956, I think.
>>
>> Hah! I've got a 1952. Looking up stroganoff...
>
> edition in the 50's (not to be confused with "printings" or
> "imprints").
>
> -sw
According to the copyright page in the 1952 edition there were 2 published
in the thirties, 4 in the forties, and then both 1951 and 1952. My next
newest copy is 1975, and it shows there was also a 1953 edition, plus three
in the sixties, and one in 1975.
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