My worst ever cooking disaster

[Gary]

Happened when my daughter was a teen and was having her best
friend over for the night.

Both had requested my roasted and stuffed chicken along with
mashed potatoes and green beans. Kind of like a typical
Thanksgiving dinner meal.

So I cooked everything and timed it all to be done at the
same time.

First I mashed the potatoes and added milk, butter, salt.
Left that sitting on an off burner without lid.

Then I turned off the heated green beans, also left on
another off burner uncovered.

Took roasted chicken out of the oven and immediately
transfered that to a serving plate. Then I scooped
out the stuffing into a large serving bowl. Both sat
on the counter right next to the stove.

Only thing left to do was make gravy from the chicken
drippings left in the pyrex 9X13 hot cooking dish. Since
the dish was already very hot, I made the gravy right in
the pyrex dish with a low flame on the burner underneath.
I had done that 100 times before.

This time, the pyrex dish literally exploded. I can only
assume that it had gotten too old and weak/fragile.
What a mess. Gravy all over the stove and glass shards
all over the floor, counter and stovetop.

All the other food was right next to it too so you know
that glass got into everything. CRAP!

I just stood there stunned for a minute and realized there
was nothing to be salvaged in this nice meal. So I cleaned
up all the mess then went into the bedroom and told the
girls, "Change of plan...we're going out for pizza tonight"

[Sheldon Martin]

That's why glass cookware is a BIG NO NO!

I have a full set of Pyrex measuring cups but they are never used for
heating anything.

I also have some very attractive glass serving pieces that say "Oven
Proof" but they are never used for heating anything.

[dsi1]

I like to pour hot oil into glass containers - you never know if it's going to shatter or not. Very exciting.

[Ophelia]

"Gary" wrote in message news:5ED53046...@att.net...

===

Awww what a shame:( After making all that!

I am sure your daughter still loved you though:))) No doubts there:))

[Thomas]

Sheldon, what do you heat shit in?
I microwave 2 cups bullion and water everyday for my clear Boddum thermos for early work.
No explosions yet. Pyrex.

[Ophelia]

"dsi1" wrote in message
news:986ec934-f7be-44f3...@googlegroups.com...

==

LOL yes so long as you have all the cleaning equipment to hand:))

[Hank Rogers]

Popeye likes anchor hocking brand ... it has a picture of an anchor
on it.

[jmcquown]

On 6/1/2020 5:43 PM, Sqwertz wrote:

> On Mon, 01 Jun 2020 12:43:50 -0400, Gary wrote:
>
>> Happened when my daughter was a teen and was having her best
>> friend over for the night.
>>
>> Both had requested my roasted and stuffed chicken along with
>> mashed potatoes and green beans. Kind of like a typical
>> Thanksgiving dinner meal.
>

> Teenage girls doing a sleepover want roast chicken, stuffing,
> mashed potatoes, and green beans.
>
> You know what Judge Judy would say, "If it doesn't make sense, then
> it didn't happen."
>
> -sw
>
I hadn't thought about it that way but thanks for the laugh! Actually,
I don't know what it's like as a teenager to have a girlfriend spend the
night with just me and my dad, the only ones in the house.

I had siblings and Mom wasn't ever very far away so no dinner with the
single dad. I doubt my father would have been cooking a sit-down dinner
for me and my girlfriends, anyway. If he did, it would likely have been
Navy Bean Soup. Or Potato Soup with Rivels.

Jill

[Bruce]

On Mon, 1 Jun 2020 16:43:59 -0500, Sqwertz <sqwe...@gmail.invalid>

wrote:

>On Mon, 01 Jun 2020 12:43:50 -0400, Gary wrote:
>

>> Happened when my daughter was a teen and was having her best
>> friend over for the night.
>>
>> Both had requested my roasted and stuffed chicken along with
>> mashed potatoes and green beans. Kind of like a typical
>> Thanksgiving dinner meal.
>

>Teenage girls doing a sleepover want roast chicken, stuffing,
>mashed potatoes, and green beans.

Green beans seem to be huge in the US.

[Hank Rogers]

So he wasn't as all like Popeye.

[Hank Rogers]

With lots of sugar too!

[itsjoan...@webtv.net]

They're a great vegetable, tasty, and go with most any home-cooked meal.

[Bruce]

I'm very familiar with them, also Indonesian style. But they seem to
be even bigger in the US, because they're mentioned very often in RFC.
One of the standard American dinners could be dead animal, corn bread
and green beans or so it would seem. Not to say there's anything wrong
with green beans.

[itsjoan...@webtv.net]

Personally, they are my favorite green vegetable.

[Bruce]

On Mon, 1 Jun 2020 16:58:19 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Monday, June 1, 2020 at 6:44:14 PM UTC-5, Bruce wrote:
>>
>> On Mon, 1 Jun 2020 16:28:32 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >They're a great vegetable, tasty, and go with most any home-cooked meal.
>>
>> I'm very familiar with them, also Indonesian style. But they seem to
>> be even bigger in the US, because they're mentioned very often in RFC.
>> One of the standard American dinners could be dead animal, corn bread
>> and green beans or so it would seem. Not to say there's anything wrong
>> with green beans.
>>
>Personally, they are my favorite green vegetable.

Well, there you go.

[graham]

Oh, there is!!!
The flavour may be OK but I hate the usual squeaky on the teeth texture!

[Hank Rogers]

Sqwertz wrote:
> On Mon, 1 Jun 2020 16:28:32 -0700 (PDT), itsjoan...@webtv.net

> Jesus fuck. That troll can say the most inane shit and some of you
> will go out of your way to respond to it. Between covid, the riots,
> and Bruce... smart people be feelin like taking a shotgun to the
> head.
>
> This is sad.
>
> -sw
>

Druce is a lot of fun! Like drinking beer while pissing on one of
those fancy urinal cakes to make it move around.

[Bruce]

Isn't that just a matter of cooking the squeak out?

[Bruce]

On Mon, 1 Jun 2020 19:32:55 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

>On Mon, 1 Jun 2020 16:28:32 -0700 (PDT), itsjoan...@webtv.net

>wrote:

>Jesus fuck. That troll can say the most inane shit and some of you
>will go out of your way to respond to it. Between covid, the riots,
>and Bruce... smart people be feelin like taking a shotgun to the
>head.

Well, maybe we shouldn't ask ourselves if Sheldon would be missed, but
divert our attention to poor old smart Stevie.

[dsi1]

The American style is to boil green beans to soften them up some. Mostly, the Asians don't do that. Well, at least, I don't.

https://www.amazon.com/photos/shared/neZzMmSDTyG6zXJP6pI9UA.PUD7Fk4bC9D8TyGp__cA59

[itsjoan...@webtv.net]

Hahahaaaaa, that's a new one for me!

[Bruce]

On Mon, 1 Jun 2020 18:18:29 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

wrote:

>On Monday, June 1, 2020 at 1:44:14 PM UTC-10, Bruce wrote:
>> On Mon, 1 Jun 2020 16:28:32 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >On Monday, June 1, 2020 at 5:06:25 PM UTC-5, Bruce wrote:
>> >>
>> >> Green beans seem to be huge in the US.
>> >>
>> >They're a great vegetable, tasty, and go with most any home-cooked meal.
>>
>> I'm very familiar with them, also Indonesian style. But they seem to
>> be even bigger in the US, because they're mentioned very often in RFC.
>> One of the standard American dinners could be dead animal, corn bread
>> and green beans or so it would seem. Not to say there's anything wrong
>> with green beans.
>
>The American style is to boil green beans to soften them up some. Mostly, the Asians don't do that. Well, at least, I don't.
>
>https://www.amazon.com/photos/shared/neZzMmSDTyG6zXJP6pI9UA.PUD7Fk4bC9D8TyGp__cA59

Are you saying you embrace the squeak?

[itsjoan...@webtv.net]

On Monday, June 1, 2020 at 8:18:33 PM UTC-5, dsi1 wrote:
>
> The American style is to boil green beans to soften them up some. Mostly, the Asians don't do that. Well, at least, I don't.
>
> https://www.amazon.com/photos/shared/neZzMmSDTyG6zXJP6pI9UA.PUD7Fk4bC9D8TyGp__cA59
>

When I go to my two favorite Chinese buffets they have steamed green beans.
I'd forgotten they are rather crispy, I can't say squeaky though. But they
are good.

[Bruce]

Can beans become crispy from being steamed?

[graham]

On 2020-06-01 7:37 p.m., itsjoan...@webtv.net wrote:
> On Monday, June 1, 2020 at 8:18:33 PM UTC-5, dsi1 wrote:
>>
>> The American style is to boil green beans to soften them up some. Mostly, the Asians don't do that. Well, at least, I don't.
>>
>> https://www.amazon.com/photos/shared/neZzMmSDTyG6zXJP6pI9UA.PUD7Fk4bC9D8TyGp__cA59
>>

> When I go to my two favourite Chinese buffets they have steamed green beans.

> I'd forgotten they are rather crispy, I can't say squeaky though. But they
> are good.
>

What it boils down to is that I have never liked the damn things. Dad
used to grow them (scarlet runner) and my Sister raved about them. I
grew the typical N.American types when I was married but after one
taste, I let my then wife have 'em all.

[Hank Rogers]

For your use Pruce, you need to leave them completely raw.

[Julie Bove]

"Gary" <g.ma...@att.net> wrote in message news:5ED53046...@att.net...

> Happened when my daughter was a teen and was having her best
> friend over for the night.
>
> Both had requested my roasted and stuffed chicken along with
> mashed potatoes and green beans. Kind of like a typical
> Thanksgiving dinner meal.
>

My first bad thing was chicken salad with Soba noodles. I followed the
instructions but the noodles were hard and tough.

I think the next one was in NY. I was feeding the neighborhood kids as well.
I was making chicken and dumplings in the Crockpot. But I used dried
vegetables. The corn didn't cook! Thankfully I noticed this before I put the
dumplings on it. I had to dump it all out, then pick out all the corn.
Thankfully I got it all.

Then two potato disasters. Not sure which came first. Was making a cottage
pie but something came up (not sure what) and I had to make it quickly. I
grated the potatoes, then boiled them. They seemed done. I had a hard time
mashing them. End result was something gluey, starchy and not good.

Next was a faux pierogie casserole. It was pierogie filling stuffed into
large pasta shells then smothered with sautéed onions and butter then heated
through.

My potatoes were too runny. So I added instant potato flakes, but a little
too much. The potatoes were too thick and dry. Good flavor but bad mouth
feel.

[Julie Bove]

"Sheldon Martin" <penm...@aol.com> wrote in message
news:2nhadfl4cn02pafmn...@4ax.com...

> That's why glass cookware is a BIG NO NO!
>
> I have a full set of Pyrex measuring cups but they are never used for
> heating anything.
>
> I also have some very attractive glass serving pieces that say "Oven
> Proof" but they are never used for heating anything.

I have melted butter or chocolate in Pyrex, but in the microwave.

[Julie Bove]

"Bruce" <br...@null.null> wrote in message
news:cuuadf1gvsl7e0ljs...@4ax.com...

You're thinking of long beans. Green beans are one of my favorite foods!

[dsi1]

I don't care for green beans either because most times it's that boiled stuff. If you stir-fry it with some black bean sauce and garlic it's quite presentable.

My kids seem to enjoy canned green beans though. My son is famous for his party sized tray of green bean casserole. The very thought of which, sends shivers down my spine.

[Bruce]

I've grown a fair bit of snake beans. Are snake beans long beans?
They're definitely long and they taste like green beans.

Snake beans:
<https://www.liveforless.com.au/app/uploads/2019/02/snake-beans-in-bowl.jpg>

[Julie Bove]

"Bruce" <br...@null.null> wrote in message

news:ch4bdfdtt2fi0po17...@4ax.com...

That's not a standard American dinner at all. Cornbread is commonly eaten in
the south and Midwest. But it's usually served with dried beans cooked with
ham. Stuff like that is rarely eaten up north and if it is, the people
eating it usually came from elsewhere.

[Julie Bove]

"graham" <g.st...@shaw.ca> wrote in message
news:rb46nk$rmp$1...@dont-email.me...

I hadn't noticed that until a friend pointed it out.

[Dave Smith]

When I was a kid my father always had a vegetable garden and grew lots
of green beans. We would be sent out to pick them every day. Some were
for supper that night and my mother would blanch and freeze the rest. We
always had enough frozen home grown beans to have them a couple times a
week. I loved them. I still like nice fresh green beans. For a lot time
it was hard to find nice green beans out of season. I find it hard to
resist buying beans if they look good.

[Julie Bove]

"dsi1" <dsi...@hawaiiantel.net> wrote in message
news:836d5ec5-ade2-4853...@googlegroups.com...

---

I love roasted green beans.

[Bruce]

Oh, ok. It's a big country, of course. Corn bread sounds interesting
to try.

[itsjoan...@webtv.net]

They're just barely steamed, not enough to make them soft.

[itsjoan...@webtv.net]

On Monday, June 1, 2020 at 9:44:31 PM UTC-5, graham wrote:
>
> What it boils down to is that I have never liked the damn things. Dad
> used to grow them (scarlet runner) and my Sister raved about them. I
> grew the typical N.American types when I was married but after one
> taste, I let my then wife have 'em all.
>

That's how I feel about Brussel sprouts.

[itsjoan...@webtv.net]

On Monday, June 1, 2020 at 10:21:11 PM UTC-5, dsi1 wrote:
>
> My kids seem to enjoy canned green beans though. My son is famous for his party sized tray of green bean casserole. The very thought of which, sends shivers down my spine.
>

Sh-h-h-u-d-d-e-r, I can't stand that green bean casserole either.

[Ed Pawlowski]

On 6/1/2020 6:06 PM, Bruce wrote:
> On Mon, 1 Jun 2020 16:43:59 -0500, Sqwertz <sqwe...@gmail.invalid>
> wrote:
>

>> On Mon, 01 Jun 2020 12:43:50 -0400, Gary wrote:
>>
>>> Happened when my daughter was a teen and was having her best
>>> friend over for the night.
>>>
>>> Both had requested my roasted and stuffed chicken along with
>>> mashed potatoes and green beans. Kind of like a typical
>>> Thanksgiving dinner meal.
>>

>> Teenage girls doing a sleepover want roast chicken, stuffing,
>> mashed potatoes, and green beans.
>
> Green beans seem to be huge in the US.
>

Nah, only about 3 to 4".

[itsjoan...@webtv.net]

On Monday, June 1, 2020 at 10:28:17 PM UTC-5, Bruce wrote:
>
> On Mon, 1 Jun 2020 20:23:55 -0700, "Julie Bove"
> <juli...@frontier.com> wrote:
>
> >>>> On Mon, 1 Jun 2020 16:43:59 -0500, Sqwertz <sqwe...@gmail.invalid>
> >>>> wrote:
> >>>>
> >>>> >Teenage girls doing a sleepover want roast chicken, stuffing,
> >>>> >mashed potatoes, and green beans.
> >>>>

> >That's not a standard American dinner at all. Cornbread is commonly eaten in
> >the south and Midwest. But it's usually served with dried beans cooked with
> >ham. Stuff like that is rarely eaten up north and if it is, the people
> >eating it usually came from elsewhere.
>
> Oh, ok. It's a big country, of course. Corn bread sounds interesting
> to try.
>

Julie no more knows what a standard dinner in the USA is than I do. But
cornbread is good and it goes with LOTS of dishes. Cornmeal is not
available down under?

[Bruce]

I can get corn flour here. I guess that's the same or close enough? I
looked at a Thermomix recipe and it also mentioned creamed corn, which
I can get here canned. So I'll try corn bread soon.

[Hank Rogers]

Bruce wrote:
> On Mon, 1 Jun 2020 20:53:53 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
>> On Monday, June 1, 2020 at 10:28:17 PM UTC-5, Bruce wrote:
>>>
>>> On Mon, 1 Jun 2020 20:23:55 -0700, "Julie Bove"
>>> <juli...@frontier.com> wrote:
>>>
>>>>>>> On Mon, 1 Jun 2020 16:43:59 -0500, Sqwertz <sqwe...@gmail.invalid>
>>>>>>> wrote:
>>>>>>>
>>>>>>>> Teenage girls doing a sleepover want roast chicken, stuffing,
>>>>>>>> mashed potatoes, and green beans.
>>>>>>>
>>>> That's not a standard American dinner at all. Cornbread is commonly eaten in
>>>> the south and Midwest. But it's usually served with dried beans cooked with
>>>> ham. Stuff like that is rarely eaten up north and if it is, the people
>>>> eating it usually came from elsewhere.
>>>
>>> Oh, ok. It's a big country, of course. Corn bread sounds interesting
>>> to try.
>>>
>> Julie no more knows what a standard dinner in the USA is than I do. But
>> cornbread is good and it goes with LOTS of dishes. Cornmeal is not
>> available down under?
>
> I can get corn flour here. I guess that's the same or close enough? I
> looked at a Thermomix recipe and it also mentioned creamed corn, which
> I can get here canned. So I'll try corn bread soon.
>

Corn flour is likely what we call corn starch. A fine powder,
almost like talcum powder. Used as a thickener in gravies and sauces.

You can't make cornbread with it. Don't waste your time and money.

[itsjoan...@webtv.net]

Corn flour is not the same as cornmeal and I don't what the results would
be if you made cornbread out of it. I know some folks will put either
cream-style or whole kernel corn in their cornbread, but I'm not a fan at all.

If it didn't cost the price of a new car to ship it, I'd send you a 2 lb.
bag of cornmeal.

[Bruce]

On Mon, 1 Jun 2020 22:10:04 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Monday, June 1, 2020 at 11:03:30 PM UTC-5, Bruce wrote:
>>
>> On Mon, 1 Jun 2020 20:53:53 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >Cornmeal is not
>> >available down under?
>>
>> I can get corn flour here. I guess that's the same or close enough? I
>> looked at a Thermomix recipe and it also mentioned creamed corn, which
>> I can get here canned. So I'll try corn bread soon.
>>
>Corn flour is not the same as cornmeal and I don't what the results would
>be if you made cornbread out of it. I know some folks will put either
>cream-style or whole kernel corn in their cornbread, but I'm not a fan at all.
>
>If it didn't cost the price of a new car to ship it, I'd send you a 2 lb.
>bag of cornmeal.

Yes, that would be expensive. I guess corn flour is finer than corn
meal or it's not made of the whole corn kernel.

[Bruce]

I found a type of corn meal, although they don't mention corn bread as
an application:
<https://www.woolworths.com.au/shop/productdetails/55897/il-molino-polenta-bramata-traditional>

[S Viemeister]

On 6/2/2020 8:00 AM, Bruce wrote:

> I found a type of corn meal, although they don't mention corn bread as
> an application:
> <https://www.woolworths.com.au/shop/productdetails/55897/il-molino-polenta-bramata-traditional>
>

When I make cornbread in the UK, the product I use is labelled
'polenta'. It bakes up just the same as the stuff I use in the US
labelled 'cornmeal'.

[Bruce]

Thanks, then this has to be good to use.

[Ophelia]

"dsi1" wrote in message
news:836d5ec5-ade2-4853...@googlegroups.com...

On Monday, June 1, 2020 at 1:44:14 PM UTC-10, Bruce wrote:
> On Mon, 1 Jun 2020 16:28:32 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:

>
> >On Monday, June 1, 2020 at 5:06:25 PM UTC-5, Bruce wrote:
> >>
> >> On Mon, 1 Jun 2020 16:43:59 -0500, Sqwertz <sqwe...@gmail.invalid>
> >> wrote:
> >>
> >> >Teenage girls doing a sleepover want roast chicken, stuffing,
> >> >mashed potatoes, and green beans.
> >>

> >> Green beans seem to be huge in the US.
> >>

> >They're a great vegetable, tasty, and go with most any home-cooked meal.
>
> I'm very familiar with them, also Indonesian style. But they seem to
> be even bigger in the US, because they're mentioned very often in RFC.
> One of the standard American dinners could be dead animal, corn bread
> and green beans or so it would seem. Not to say there's anything wrong
> with green beans.

The American style is to boil green beans to soften them up some. Mostly,
the Asians don't do that. Well, at least, I don't.

https://www.amazon.com/photos/shared/neZzMmSDTyG6zXJP6pI9UA.PUD7Fk4bC9D8TyGp__cA59

===

OK show us the recipe, please?

[Ophelia]

"Bruce" wrote in message news:6utbdf9hfdev33lkf...@4ax.com...

===

You still have a Woolworths???? Wow, it disappeared from here eons ago!!

[Ophelia]

"S Viemeister" wrote in message news:hjmiue...@mid.individual.net...

===

Good to know! Thanks, Sheila!

[Ophelia]

"Julie Bove" wrote in message news:rb4gqh$cfr$1...@dont-email.me...

====

Not seen you around for a while, Julie! You ok??

[Cindy Hamilton]

On Monday, June 1, 2020 at 6:06:25 PM UTC-4, Bruce wrote:
> On Mon, 1 Jun 2020 16:43:59 -0500, Sqwertz <sqwe...@gmail.invalid>
> wrote:
>

> >On Mon, 01 Jun 2020 12:43:50 -0400, Gary wrote:
> >
> >> Happened when my daughter was a teen and was having her best
> >> friend over for the night.
> >>
> >> Both had requested my roasted and stuffed chicken along with
> >> mashed potatoes and green beans. Kind of like a typical
> >> Thanksgiving dinner meal.
> >

> >Teenage girls doing a sleepover want roast chicken, stuffing,
> >mashed potatoes, and green beans.
>
> Green beans seem to be huge in the US.

Can you tell use what vegetables are "huge" in Australia?

Cindy Hamilton

[Cindy Hamilton]

On Monday, June 1, 2020 at 8:32:56 PM UTC-4, graham wrote:
> On 2020-06-01 5:44 p.m., Bruce wrote:
> > On Mon, 1 Jun 2020 16:28:32 -0700 (PDT), "itsjoan...@webtv.net"
> > <itsjoan...@webtv.net> wrote:
> >
> >> Not to say there's anything wrong
> > with green beans.
> >
> Oh, there is!!!
> The flavour may be OK but I hate the usual squeaky on the teeth texture!

Then cook them more. Eventually you'll reach a point where they're no
longer squeaky.

Cindy Hamilton

[S Viemeister]

On 6/2/2020 11:05 AM, Ophelia wrote:

>   You still have a Woolworths????  Wow, it disappeared from here eons
> ago!!
>
>

No connection to the US and UK Woolies. The Australian one is a bit like
Tesco.

[Ophelia]

"S Viemeister" wrote in message news:hjmn1c...@mid.individual.net...

===

Ahh ok:)

[Bruce]

On Tue, 2 Jun 2020 11:05:25 +0100, "Ophelia" <oph...@elsinore.me.uk>
wrote:

Yes, that's one of the two big ones.

[Bruce]

Probably the same as in the US, except corn not as big. And green
beans common, but not as big.

[Ophelia]

"Bruce" wrote in message news:4gacdf5t06oahb2l7...@4ax.com...

===

Which is the other?

[Bruce]

On Tue, 2 Jun 2020 11:36:39 +0100, "Ophelia" <oph...@elsinore.me.uk>

Coles and Woolworths are the big ones. Then there's Aldi as a serious
competitor. And then there's IGA, a collective of independents I
think.

[Gary]

I just consider the squeaky green beans as al dente pasta.

True though, just cook them longer to get rid of the squeak.
Even blanched and frozen ones will squeak if all you do is
heat them up to hot, then stop.

The canned have been cooked to death beforehand and never
squeak. I usually buy frozen but still cook them longer until
soft and silent.

[Gary]

jmcquown wrote:

>
> Sqwertz wrote:
> > Teenage girls doing a sleepover want roast chicken, stuffing,
> > mashed potatoes, and green beans.
> >

> > You know what Judge Judy would say, "If it doesn't make sense, then
> > it didn't happen."
> >
> > -sw
> >
> I hadn't thought about it that way but thanks for the laugh! Actually,
> I don't know what it's like as a teenager to have a girlfriend spend the
> night with just me and my dad, the only ones in the house.
>
> I had siblings and Mom wasn't ever very far away so no dinner with the
> single dad. I doubt my father would have been cooking a sit-down dinner
> for me and my girlfriends, anyway. If he did, it would likely have been
> Navy Bean Soup. Or Potato Soup with Rivels.

Wouldn't that be Marine Bean Soup in your father's case?

Anyway, funny that neither you or Steve can imagine such a
dinner. He's always trying to call people liers lately.
He definitely has some personal issues to work out.

Maybe this will help. This was not a rare teen sleepover.
My daughter met this friend in 8th grade and became best
friends ever since. They had "sleepovers" here or her house
for the next 4 years until college. The friend became family
to me, like another daughter. She stayed here most of the
summer for years. Each "sleepover" back and forth lasted for
days, not just a night.

They both requested that dinner and I was happy to do it.

Also, no dinners were a sitdown at the table with Dad. I cooked
for them and that's all. I would eat elsewhere and leave them
alone all the time.

I was a single parent. No mom or siblings around ever.
Just me and the girl - from her age 7 until age 20 when
she transfered to a 4 year college and lived on campus.

[jmcquown]

Oh don't do that, Joan! Many years ago in a totally different cooking
forum there was a woman from Australia who wanted to try grits. (It's a
ground corn product, similar to cornmeal kinda sorta.) So I bought a $2
box of grits. Mailed it to Australia. That cost me about $20. It was
held in quarantine since it was a food item being imported into the
country. When she went to pick it up they told her it would cost her
$40 to get it out of quarantine. She declined and apologized to me,
saying she never would have asked me to send her some grits if she'd
known it would be so expensive. Hell, I wouldn't have bothered either.
That was the most expensive box of grits I ever bought. :)

Jill

[jmcquown]

Yes, he found some! It's very similar to the cornmeal that is used to
make polenta. Now he just needs a good cornbread recipe, of which there
are many.

Jill

[jmcquown]

LOL Ed! I meant to say it the other day, good to see you back with your
wonderfully wry wit. :)

Jill

[jmcquown]

On 6/1/2020 11:13 PM, Julie Bove wrote:
>
> "Gary" <g.ma...@att.net> wrote in message
> news:5ED53046...@att.net...

>> Happened when my daughter was a teen and was having her best
>> friend over for the night.
>>
>> Both had requested my roasted and stuffed chicken along with
>> mashed potatoes and green beans. Kind of like a typical
>> Thanksgiving dinner meal.
>>

>> So I cooked everything and timed it all to be done at the
>> same time.
>>
>> First I mashed the potatoes and added milk, butter, salt.
>> Left that sitting on an off burner without lid.
>>
>> Then I turned off the heated green beans, also left on
>> another off burner uncovered.
>>
>> Took roasted chicken out of the oven and immediately
>> transfered that to a serving plate. Then I scooped
>> out the stuffing into a large serving bowl. Both sat
>> on the counter right next to the stove.
>>
>> Only thing left to do was make gravy from the chicken
>> drippings left in the pyrex 9X13 hot cooking dish. Since
>> the dish was already very hot, I made the gravy right in
>> the pyrex dish with a low flame on the burner underneath.
>> I had done that 100 times before.
>>
>> This time, the pyrex dish literally exploded. I can only
>> assume that it had gotten too old and weak/fragile.
>> What a mess. Gravy all over the stove and glass shards
>> all over the floor, counter and stovetop.
>>
>> All the other food was right next to it too so you know
>> that glass got into everything. CRAP!
>>
>> I just stood there stunned for a minute and realized there
>> was nothing to be salvaged in this nice meal. So I cleaned
>> up all the mess then went into the bedroom and told the
>> girls, "Change of plan...we're going out for pizza tonight"
>
> My first bad thing was chicken salad with Soba noodles. I followed the
> instructions but the noodles were hard and tough.
>
Just sounds bad all around.

> I think the next one was in NY. I was feeding the neighborhood kids as
> well. I was making chicken and dumplings in the Crockpot. But I used
> dried vegetables. The corn didn't cook! Thankfully I noticed this before
> I put the dumplings on it. I had to dump it all out, then pick out all
> the corn. Thankfully I got it all.
>
Dried corn? Did you expect dried corn to be the same as corn from a can
or even frozen corn? Gotta be soaked at the very least, like dried beans.

> Then two potato disasters. Not sure which came first. Was making a
> cottage pie but something came up (not sure what) and I had to make it
> quickly. I grated the potatoes, then boiled them. They seemed done. I
> had a hard time mashing them. End result was something gluey, starchy
> and not good.
>
Why the hell would you grate the potatoes before boiling them? That's
not the way to make mashed potatoes.

Jill

[jmcquown]

On 6/1/2020 11:48 PM, itsjoan...@webtv.net wrote:
> On Monday, June 1, 2020 at 10:21:11 PM UTC-5, dsi1 wrote:
>>
>> My kids seem to enjoy canned green beans though. My son is famous for his party sized tray of green bean casserole. The very thought of which, sends shivers down my spine.
>>
> Sh-h-h-u-d-d-e-r, I can't stand that green bean casserole either.
>
Funny thing, my mother never served green bean casserole. I found a
handwritten recipe for it taped inside one of the kitchen cabinets. I
left it there and smile every time I see it. I have to wonder why she
wrote it down. Maybe she made it for my dad after they moved here but
it sure wasn't a part of our food lexicon when growing up.

Jill

[Ophelia]

"Bruce" wrote in message news:kfbcdfpmbpce1tplh...@4ax.com...

===

We have an Aldi here too:))

[Cindy Hamilton]

On Monday, June 1, 2020 at 11:48:41 PM UTC-4, itsjoan...@webtv.net wrote:
> On Monday, June 1, 2020 at 10:21:11 PM UTC-5, dsi1 wrote:
> >
> > My kids seem to enjoy canned green beans though. My son is famous for his party sized tray of green bean casserole. The very thought of which, sends shivers down my spine.
> >
> Sh-h-h-u-d-d-e-r, I can't stand that green bean casserole either.

I might be willing to try it if it were made completely from scratch,
but I suspect the green beans would be overcooked for me and it
would be a waste.

Cindy Hamilton

[jmcquown]

On 6/2/2020 10:27 AM, Gary wrote:
> jmcquown wrote:
>>
>> Sqwertz wrote:
>>> Teenage girls doing a sleepover want roast chicken, stuffing,
>>> mashed potatoes, and green beans.
>>>
>>> You know what Judge Judy would say, "If it doesn't make sense, then
>>> it didn't happen."
>>>
>>> -sw
>>>
>> I hadn't thought about it that way but thanks for the laugh! Actually,
>> I don't know what it's like as a teenager to have a girlfriend spend the
>> night with just me and my dad, the only ones in the house.
>>
>> I had siblings and Mom wasn't ever very far away so no dinner with the
>> single dad. I doubt my father would have been cooking a sit-down dinner
>> for me and my girlfriends, anyway. If he did, it would likely have been
>> Navy Bean Soup. Or Potato Soup with Rivels.
>
> Wouldn't that be Marine Bean Soup in your father's case?
>

Ha ha. You do realize the Navy and the Marines are tied at the hip,
right? At any rate, I know you know it's a type of small white bean.
Dad made excellent Navy Bean Soup. Usually with a meaty ham bone but a
couple of (not smoked) ham hocks would do.

> Anyway, funny that neither you or Steve can imagine such a
> dinner. He's always trying to call people liers lately.
> He definitely has some personal issues to work out.
>

I'm not trying to call you a liar. Simply saying I couldn't imagine my
father cooking dinner when I was a teenager and had a sleepover. Even
if my mother hadn't been around my girlfriends and I wouldn't have asked
him to cook. We usually just had popcorn and sat in my room and talked
and listened to music.

BTW, that was a stupid move putting the old Pyrex dish directly on the
burner to make the gravy. It doesn't matter if you'd done it 100 times
before, that stuff was never intended to be placed directly over a hot
flame. I'm sorry it spoiled the meal. Lesson learned. :)

Jill

[Bruce]

On Tue, 2 Jun 2020 17:52:12 +0100, "Ophelia" <oph...@elsinore.me.uk>

wrote:
>
>"Bruce" wrote in message news:kfbcdfpmbpce1tplh...@4ax.com...
>
>On Tue, 2 Jun 2020 11:36:39 +0100, "Ophelia" <oph...@elsinore.me.uk>
>wrote:
>

>> Which is the other?
>
>Coles and Woolworths are the big ones. Then there's Aldi as a serious
>competitor. And then there's IGA, a collective of independents I
>think.
>
>===
>
> We have an Aldi here too:))

That's good. The others rip you off here. And that money doesn't go to
their suppliers. They get ripped off too.

[jmcquown]

It's not green bean casserole but there was something my mother wanted
me to try shortly after they moved to South Carolina. I was visiting.
She called it "creamers and beans". It was basically small red potatoes
boiled with some variety of fresh green beans, only about 6 inches long.
We washed and snapped them in half. Potatoes and beans cooked
together in boiling water, then drained and tossed back into the pan
with a simple white sauce. I gather it was some sort of local dish.
I've never tasted anything so bland in my life.

But hey, the beans weren't cooked to mush and they weren't squeaky,
either. ;)

Jill

[Ophelia]

"Bruce" wrote in message news:bn1ddflqrpof6v349...@4ax.com...

===

They will all do that if they can! Have you come across Lidl? They are
good too!

[itsjoan...@webtv.net]

On Tuesday, June 2, 2020 at 4:03:15 AM UTC-5, S Viemeister wrote:
>
> On 6/2/2020 8:00 AM, Bruce wrote:
>

> > I found a type of corn meal, although they don't mention corn bread as
> > an application:
> > <https://www.woolworths.com.au/shop/productdetails/55897/il-molino-polenta-bramata-traditional>
> >

> When I make cornbread in the UK, the product I use is labelled
> 'polenta'. It bakes up just the same as the stuff I use in the US
> labelled 'cornmeal'.
>

Yes, he could make cornbread with this but he'd have to add salt and
baking powder to get it to rise.

[itsjoan...@webtv.net]

On Tuesday, June 2, 2020 at 4:29:11 AM UTC-5, Bruce wrote:
>
> Thanks, then this has to be good to use.
>
Will you add an egg and milk or buttermilk to the mixture? Cornmeal here in
the USA can be bought labeled plain or self-rising. The plain variety has to
have salt and baking powder added to give it lift. I buy the self-rising
variety.

[itsjoan...@webtv.net]

On Tuesday, June 2, 2020 at 9:29:31 AM UTC-5, Gary wrote:
>
> The canned have been cooked to death beforehand and never
> squeak. I usually buy frozen but still cook them longer until
> soft and silent.
>

No, they haven't been cooked to death beforehand. True, they are cooked but
under pressure before canning. The 'cooked to death' comes when people dump
a can in a pot and simmer them covered for over an hour.

[itsjoan...@webtv.net]

GOOD HEAVENS!!!! Bruce would just have dream about cornbread but he said
polenta is available there so he's good to go. He'll just have to add the
right stuff to make it good and for it to rise.

[Thomas]

Squeaky is what I like. Just had some with turkey, gravy and carrots. Dish still on the sink.

[songbird]

Gary wrote:

...

> Only thing left to do was make gravy from the chicken
> drippings left in the pyrex 9X13 hot cooking dish. Since
> the dish was already very hot, I made the gravy right in
> the pyrex dish with a low flame on the burner underneath.
> I had done that 100 times before.

i had that happen with a large batch of very hot pepper
sauce i was making to spray on the cedar trees that the
deer were eating one winter.

2 gallons of very nasty hot pepper sauce all over the
place and all the pieces of glass. what a mess.

the deer liked it and it didn't stop them from eating
the trees. right before i sprayed it on the trees i
also whizzed in it. no difference. when they're hungry
in the middle of winter they will eat about anything
they can find.


songbird

[Hank Rogers]

Seems like just yesterday that he was whining about the US eating
too much corn.

[Bruce]

I think I can only get plain. I was looking at this recipe since it's
for the Thermomix:
<https://www.recipecommunity.com.au/baking-savoury-recipes/corn-bread/w6a1mfgg-c608f-475126-cfcd2-776d2ab1>

I don't know if it's standard American corn bread, since it's South
African.

[Bruce]

On Tue, 2 Jun 2020 20:08:04 +0100, "Ophelia" <oph...@elsinore.me.uk>

wrote:

>"Bruce" wrote in message news:bn1ddflqrpof6v349...@4ax.com...
>
>On Tue, 2 Jun 2020 17:52:12 +0100, "Ophelia" <oph...@elsinore.me.uk>
>wrote:
>>

>> We have an Aldi here too:))
>
>That's good. The others rip you off here. And that money doesn't go to
>their suppliers. They get ripped off too.
>
>===
>
> They will all do that if they can! Have you come across Lidl? They are
>good too!

I know them from the Netherlands. There was talk of them coming to
Australia, but I don't know if they did.

[Bruce]

Yes, I'll pay attention to self-raising or not. I didn't know there
was such a thing as self-raising corn meal, but I guess you can add
baking powder to anything.

Could be a couple of weeks before I see a supermarket, though.

[S Viemeister]

I always add my own, anyway - I don't buy the self-rising.

[itsjoan...@webtv.net]

On Tuesday, June 2, 2020 at 3:27:27 PM UTC-5, Bruce wrote:
>
> I think I can only get plain. I was looking at this recipe since it's
> for the Thermomix:
> <https://www.recipecommunity.com.au/baking-savoury-recipes/corn-bread/w6a1mfgg-c608f-475126-cfcd2-776d2ab1>
>
> I don't know if it's standard American corn bread, since it's South
> African.
>

I'm not a fan of corn in cornbread, I know that sounds strange since the
main ingredient in cornbread is corn. I just don't like the addition of
canned corn.

What will you be baking this in; what type of pan?

[jmcquown]

Ditto. It's easy enough to find recipes for cornbread.

Jill

[itsjoan...@webtv.net]

On Tuesday, June 2, 2020 at 3:33:14 PM UTC-5, Bruce wrote:
>
> Yes, I'll pay attention to self-raising or not. I didn't know there
> was such a thing as self-raising corn meal, but I guess you can add
> baking powder to anything.
>

That picture you posted of the polenta was not self-rising. Here, flour and
cornmeal are marked on the bag plain or self-rising. Let me throw a wrench
into the works and confused you even more. We can get white or yellow cornmeal.
Each of those comes in your choice of plain or self-rising.

>
> Could be a couple of weeks before I see a supermarket, though.
>

That will give you time to search out some more recipes. Such as hoecakes.

[itsjoan...@webtv.net]

On Tuesday, June 2, 2020 at 5:42:41 PM UTC-5, S Viemeister wrote:

>
> On 6/2/2020 8:17 PM, itsjoan...@webtv.net wrote:
> >
> > Yes, he could make cornbread with this but he'd have to add salt and
> > baking powder to get it to rise.
> >
> I always add my own, anyway - I don't buy the self-rising.
>

I'm a lazy turd, I always buy self-rising. My canister of cornmeal also
resides in the freezer.

[jmcquown]

Live and learn! Never mail a 1 lb box of grits to Australia. LOL

He just needs a recipe for cornbread. It's a quick batter bread and
very easy to make. I usually use a dedicated 8" cast iron skillet for
cornbread although I also have a very old cast iron cornstick pan. Must
be a well seasoned pan. He'd have to be willing to use eggs and milk or
buttermilk and add some sort of fat to the mixture, too. Butter or
shortening or <gasp> lard. Can't see him using bacon fat. I add a
little all purpose flour to the dry mixture, too. 100% cornmeal is too
course. Some people add sugar to the dry mix. I don't like really
sweet cornbread but a little bit of sugar added (1 Tbs) is fine.

Jill

[S Viemeister]

Yes, Keeping it in the freezer is sensible. I keep all my whole-grain
flours there.

[jmcquown]

I don't care for that either, Joan.

> What will you be baking this in; what type of pan?
>

The pan is very important. IMHO it needs to be a well seasoned heavy
pan, preferably cast iron. I suppose a metal cake pan might work but
it's kind of a poor substitute.

Jill

[Bruce]

I guess in a bread pan that I also use for wheat bread.

[Bruce]

On Tue, 2 Jun 2020 15:59:35 -0700 (PDT), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

>On Tuesday, June 2, 2020 at 3:33:14 PM UTC-5, Bruce wrote:
>>
>> Yes, I'll pay attention to self-raising or not. I didn't know there
>> was such a thing as self-raising corn meal, but I guess you can add
>> baking powder to anything.
>>
>That picture you posted of the polenta was not self-rising. Here, flour and
>cornmeal are marked on the bag plain or self-rising. Let me throw a wrench
>into the works and confused you even more. We can get white or yellow cornmeal.
>Each of those comes in your choice of plain or self-rising.

I bet what I can get is yellow.

>> Could be a couple of weeks before I see a supermarket, though.
>>
>That will give you time to search out some more recipes. Such as hoecakes.

I looked them up. I could try that as well that since I'll be pulling
out the machine anyway.

[itsjoan...@webtv.net]

On Tuesday, June 2, 2020 at 6:08:24 PM UTC-5, jmcquown wrote:
>
> He just needs a recipe for cornbread. It's a quick batter bread and
> very easy to make. I usually use a dedicated 8" cast iron skillet for
> cornbread although I also have a very old cast iron cornstick pan. Must
> be a well seasoned pan. He'd have to be willing to use eggs and milk or
> buttermilk and add some sort of fat to the mixture, too. Butter or
> shortening or <gasp> lard. Can't see him using bacon fat. I add a
> little all purpose flour to the dry mixture, too. 100% cornmeal is too
> course. Some people add sugar to the dry mix. I don't like really
> sweet cornbread but a little bit of sugar added (1 Tbs) is fine.
>
> Jill
>

I was thinking before I clicked on your post that a well-seasoned cast-iron
skillet would be ideal. I use an 8-inch skillet, too.

Hahahaaaaa, I was thinking bacon fat as the ideal fat to grease the pan to
assure no sticking a.n.d. adding flavor. We'll just have to dream that he
added lard or bacon grease. A heaping tablespoon of flour is added to my
batter as well.

HOT! HOT! HOT! pan and oven are required.

I hope we haven't scared him off and in a few weeks when he hits the stores
he'll report back on his cornbread venture.

[itsjoan...@webtv.net]

IF you have a cast-iron skillet that would be the best choice.

[Hank Rogers]

It'll work in nearly any pan. The crust may not be good, but still
better than loaf bread.

[jmcquown]

It's one of those things people ascribe to "Southern" cooking. Cook it
to death until completely soft and mushy. It really isn't the case.

Jill

[Bruce]

On Tue, 2 Jun 2020 16:38:16 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Tuesday, June 2, 2020 at 6:21:52 PM UTC-5, Bruce wrote:
>>
>> On Tue, 2 Jun 2020 15:54:46 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >What will you be baking this in; what type of pan?
>>
>> I guess in a bread pan that I also use for wheat bread.
>>
>IF you have a cast-iron skillet that would be the best choice.

Ah, like this:
<https://food.fnr.sndimg.com/content/dam/images/food/fullset/2015/4/15/0/GE_Cast-Iron-Skillet-Corn-Bread_s4x3.jpg.rend.hgtvcom.826.620.suffix/1429126498940.jpeg>

[Bruce]

On Tue, 2 Jun 2020 16:36:10 -0700 (PDT), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

>On Tuesday, June 2, 2020 at 6:08:24 PM UTC-5, jmcquown wrote:
>>
>> He just needs a recipe for cornbread. It's a quick batter bread and
>> very easy to make. I usually use a dedicated 8" cast iron skillet for
>> cornbread although I also have a very old cast iron cornstick pan. Must
>> be a well seasoned pan. He'd have to be willing to use eggs and milk or
>> buttermilk and add some sort of fat to the mixture, too. Butter or
>> shortening or <gasp> lard. Can't see him using bacon fat. I add a
>> little all purpose flour to the dry mixture, too. 100% cornmeal is too
>> course. Some people add sugar to the dry mix. I don't like really
>> sweet cornbread but a little bit of sugar added (1 Tbs) is fine.
>>
>> Jill
>>
>I was thinking before I clicked on your post that a well-seasoned cast-iron
>skillet would be ideal. I use an 8-inch skillet, too.
>
>Hahahaaaaa, I was thinking bacon fat as the ideal fat to grease the pan to
>assure no sticking a.n.d. adding flavor. We'll just have to dream that he
>added lard or bacon grease. A heaping tablespoon of flour is added to my
>batter as well.

I'll use oil.

>HOT! HOT! HOT! pan and oven are required.
>
>I hope we haven't scared him off and in a few weeks when he hits the stores
>he'll report back on his cornbread venture.

I will.

[jmcquown]

On 6/2/2020 7:36 PM, itsjoan...@webtv.net wrote:

> On Tuesday, June 2, 2020 at 6:08:24 PM UTC-5, jmcquown wrote:
>>
>> He just needs a recipe for cornbread. It's a quick batter bread and
>> very easy to make. I usually use a dedicated 8" cast iron skillet for
>> cornbread although I also have a very old cast iron cornstick pan. Must
>> be a well seasoned pan. He'd have to be willing to use eggs and milk or
>> buttermilk and add some sort of fat to the mixture, too. Butter or
>> shortening or <gasp> lard. Can't see him using bacon fat. I add a
>> little all purpose flour to the dry mixture, too. 100% cornmeal is too
>> course. Some people add sugar to the dry mix. I don't like really
>> sweet cornbread but a little bit of sugar added (1 Tbs) is fine.
>>
>> Jill
>>

Allow me to correct a spelling error. I meant to say coarse, rather than
course.

> I was thinking before I clicked on your post that a well-seasoned cast-iron
> skillet would be ideal. I use an 8-inch skillet, too.
>
> Hahahaaaaa, I was thinking bacon fat as the ideal fat to grease the pan to
> assure no sticking a.n.d. adding flavor. We'll just have to dream that he
> added lard or bacon grease. A heaping tablespoon of flour is added to my
> batter as well.

A little corn or canola oil would work to lightly grease the pan. The
batter mixture (IMHO) does require something else fatty to cut into the
dry mixture. OMG, it's Crisco! Partially hydrogenated *vegetable*
shortening. We know he won't use butter or lard or bacon grease. I have
no idea if he has a problem with vegetable shortening.

> HOT! HOT! HOT! pan and oven are required.
>

Absolutely, the oven and the pan must be hot.

> I hope we haven't scared him off and in a few weeks when he hits the stores
> he'll report back on his cornbread venture.
>

Who knows if he will actually buy this polenta/cornmeal and give a
cornbread recipe a try. It would be nice if he did and reported about
actually cooking something rather than constantly disparaging all the
food in a country he's never actually visited.

Jill