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Supper tonight..... Spring bounty
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Dave Smith
May 20, 2019, 9:42:00 PM5/20/19
to
Grilled New York strip steaks, fresh local asparagus and a salad with
blue cheese dressing. Dessert was rhubarb pie. The rhubarb was from my
garden. I was thought It turned out that I was a a little short on
Crisco so I topped it up with butter. It turned out to be one of the
best pie crusts I ever made.
blue cheese dressing. Dessert was rhubarb pie. The rhubarb was from my
garden. I was thought It turned out that I was a a little short on
Crisco so I topped it up with butter. It turned out to be one of the
best pie crusts I ever made.
itsjoan...@webtv.net
May 20, 2019, 9:50:40 PM5/20/19
to
of Crisco and butter. The diehards use all lard but many swear by a lard
and butter crust.
Julie Bove
May 20, 2019, 10:11:48 PM5/20/19
to
"Dave Smith" <adavid...@sympatico.ca> wrote in message
news:EHIEE.53505$bW5....@fx47.iad...
Dave Smith
May 20, 2019, 10:14:08 PM5/20/19
to
and wanted to know how I made it. I kept telling her it was the same as
hers, except that I used Crisco instead of lard. I think from now on it
will be 3/4 Crisco and 1/4 butter.
We had been getting imported asparagus all winter, but I was getting
tired of the stuff. The fresh local stuff is so much better. It is best
eaten ASAP after cutting.
Leonard Blaisdell
May 20, 2019, 10:14:27 PM5/20/19
to
In article <EHIEE.53505$bW5....@fx47.iad>, Dave Smith
I did homemade corned beef hash with a egg on top for dinner. She said
she liked it, and that's good enough for me.
leo
she liked it, and that's good enough for me.
leo
itsjoan...@webtv.net
May 20, 2019, 11:49:28 PM5/20/19
to
On Monday, May 20, 2019 at 9:14:08 PM UTC-5, Dave Smith wrote:
>
> On 2019-05-20 9:50 p.m., itsjoan...@webtv.net wrote:
> >
> > Your dinner sounds really, really good. And a lot of folks use a combination
> > of Crisco and butter. The diehards use all lard but many swear by a lard
> > and butter crust.
> >
>
> My mother always used lard. She always complimented me on my pie crust
> and wanted to know how I made it. I kept telling her it was the same as
> hers, except that I used Crisco instead of lard. I think from now on it
> will be 3/4 Crisco and 1/4 butter.
>
Yes, the butter gives the pie crust a wonderful flavor. What's not to like
>
> On 2019-05-20 9:50 p.m., itsjoan...@webtv.net wrote:
> >
> > Your dinner sounds really, really good. And a lot of folks use a combination
> > of Crisco and butter. The diehards use all lard but many swear by a lard
> > and butter crust.
> >
>
> My mother always used lard. She always complimented me on my pie crust
> and wanted to know how I made it. I kept telling her it was the same as
> hers, except that I used Crisco instead of lard. I think from now on it
> will be 3/4 Crisco and 1/4 butter.
>
about butter?!?
itsjoan...@webtv.net
May 20, 2019, 11:50:13 PM5/20/19
to
On Monday, May 20, 2019 at 9:14:27 PM UTC-5, Leonard Blaisdell wrote:
>
> I did homemade corned beef hash with a egg on top for dinner. She said
> she liked it, and that's good enough for me.
>
> leo
>
No pie crust for us to comment on?? Tsk, tsk.
>
> I did homemade corned beef hash with a egg on top for dinner. She said
> she liked it, and that's good enough for me.
>
> leo
>
Leonard Blaisdell
May 21, 2019, 12:20:07 AM5/21/19
to
In article <eaecf6f5-584c-48f0...@googlegroups.com>,
When I make my first homemade pie crust, I'll brag it all over this
group. I never made a homemade American biscuit either. I have made a
lot of English biscuits by their definition. Homemade Toll House.
Y'all knew I was a fraud, but I hate exposing myself like this :) I do
make cornbread, so that's something. I've made good sopapilla too.
leo
When I make my first homemade pie crust, I'll brag it all over this
group. I never made a homemade American biscuit either. I have made a
lot of English biscuits by their definition. Homemade Toll House.
Y'all knew I was a fraud, but I hate exposing myself like this :) I do
make cornbread, so that's something. I've made good sopapilla too.
leo
Ophelia
May 21, 2019, 2:17:49 AM5/21/19
to
"Leonard Blaisdell" wrote in message
news:200520191914247053%leobla...@sbcglobal.net...
I did homemade corned beef hash with a egg on top for dinner. She said
she liked it, and that's good enough for me.
leo
Share you recipe please Leo? It's not something I have made much.
Leonard Blaisdell
May 21, 2019, 2:50:56 AM5/21/19
to
In article <gkhjg8...@mid.individual.net>, Ophelia
Sure. I took a couple of medium white potatoes, peeled them, boiled
them until nearly done, cut them into three eights inch cubes and fried
them at medium in a little oil. While they were browning, I cut up a
couple of three eights inch thick slices of already cooked corned beef
and diced that into three eights inch cubes and added it to the
potatoes. I fried a egg over easy. Then I dumped the hash onto a plate
and laid the egg on top.
It's not really a recipe. Everybody does it different. Many add onions.
Many dice smaller. Many add other stuff. We all make a hash of it :)
leo
Sure. I took a couple of medium white potatoes, peeled them, boiled
them until nearly done, cut them into three eights inch cubes and fried
them at medium in a little oil. While they were browning, I cut up a
couple of three eights inch thick slices of already cooked corned beef
and diced that into three eights inch cubes and added it to the
potatoes. I fried a egg over easy. Then I dumped the hash onto a plate
and laid the egg on top.
It's not really a recipe. Everybody does it different. Many add onions.
Many dice smaller. Many add other stuff. We all make a hash of it :)
leo
Ophelia
May 21, 2019, 3:51:14 AM5/21/19
to
"Leonard Blaisdell" wrote in message
<g> How would it go with canned corned beef? I have made my own in
the past, but I'm not able go make it right now. I've saved it anyway, and
will try it out one way or another when I get the time, so thank you:)
Janet
May 21, 2019, 9:16:58 AM5/21/19
to
In article <200520192120017220%leobla...@sbcglobal.net>,
leobla...@sbcglobal.net says...
that includes Campbells condensed soup, or else.
I have made a
> lot of English biscuits by their definition. Homemade Toll House.
> Y'all knew I was a fraud, but I hate exposing myself like this :)
Please cover yourself up with your apron.
You sound like the kind of fake-news-poster who even eats meat AND
dairy AND gluten. I bet you haven't even got a terminal disease, mental
health diagnosis, dementia, failed marriage or sexual perversion to talk
about.
So what the hell are you doing here in rfc, HUH?
Janet UK
leobla...@sbcglobal.net says...
>
> In article <eaecf6f5-584c-48f0...@googlegroups.com>,
> <"itsjoan...@webtv.net"> wrote:
>
> > No pie crust for us to comment on?? Tsk, tsk.
>
> When I make my first homemade pie crust, I'll brag it all over this
> group. I never made a homemade American biscuit either.
Jeeesuskerist what is rfc coming to. Give us your signature recipe
> In article <eaecf6f5-584c-48f0...@googlegroups.com>,
> <"itsjoan...@webtv.net"> wrote:
>
> > No pie crust for us to comment on?? Tsk, tsk.
>
> When I make my first homemade pie crust, I'll brag it all over this
> group. I never made a homemade American biscuit either.
that includes Campbells condensed soup, or else.
I have made a
> lot of English biscuits by their definition. Homemade Toll House.
> Y'all knew I was a fraud, but I hate exposing myself like this :)
You sound like the kind of fake-news-poster who even eats meat AND
dairy AND gluten. I bet you haven't even got a terminal disease, mental
health diagnosis, dementia, failed marriage or sexual perversion to talk
about.
So what the hell are you doing here in rfc, HUH?
Janet UK
penm...@aol.com
May 21, 2019, 8:52:37 PM5/21/19
to
On Mon, 20 May 2019 22:14:06 -0400, Dave Smith
<adavid...@sympatico.ca> wrote:
>On 2019-05-20 9:50 p.m., itsjoan...@webtv.net wrote:
>> On Monday, May 20, 2019 at 8:42:00 PM UTC-5, Dave Smith wrote:
>>>
>>> Grilled New York strip steaks, fresh local asparagus and a salad with
>>> blue cheese dressing. Dessert was rhubarb pie. The rhubarb was from my
>>> garden. I was thought It turned out that I was a a little short on
>>> Crisco so I topped it up with butter. It turned out to be one of the
>>> best pie crusts I ever made.
>>>
>> Your dinner sounds really, really good. And a lot of folks use a combination
>> of Crisco and butter. The diehards use all lard but many swear by a lard
>> and butter crust.
>>
>
>My mother always used lard. She always complimented me on my pie crust
>and wanted to know how I made it. I kept telling her it was the same as
>hers, except that I used Crisco instead of lard. I think from now on it
>will be 3/4 Crisco and 1/4 butter.
I don't see the point in diluting butter with Crisco when there's
<adavid...@sympatico.ca> wrote:
>On 2019-05-20 9:50 p.m., itsjoan...@webtv.net wrote:
>> On Monday, May 20, 2019 at 8:42:00 PM UTC-5, Dave Smith wrote:
>>>
>>> Grilled New York strip steaks, fresh local asparagus and a salad with
>>> blue cheese dressing. Dessert was rhubarb pie. The rhubarb was from my
>>> garden. I was thought It turned out that I was a a little short on
>>> Crisco so I topped it up with butter. It turned out to be one of the
>>> best pie crusts I ever made.
>>>
>> Your dinner sounds really, really good. And a lot of folks use a combination
>> of Crisco and butter. The diehards use all lard but many swear by a lard
>> and butter crust.
>>
>
>My mother always used lard. She always complimented me on my pie crust
>and wanted to know how I made it. I kept telling her it was the same as
>hers, except that I used Crisco instead of lard. I think from now on it
>will be 3/4 Crisco and 1/4 butter.
butter flavored Crisco - also more healthful for those with heart
disease issues - not that pie crust is healthful for anyone... any
time I'm served pie I'll eat the fruit filling if it's good but I
always shitcan the pie crust. I don't consider pie crust a food for
humans, maybe okay to slop the hogs. However I much prefer a tasty
compote to pie filling. When berries are in season I prefer mine
mascerated with a little dark brown sugar... I reallydon't like fruit
pies, pie crust is disgutingly gross amd fruit pie fillings are like
starchy fruit sludge. Don't folks ever eat fresh fruit au jus
anymore?
https://www.crisco.com/products/vegetable-shortening/butter-flavor-all-vegetable-shortening
itsjoan...@webtv.net
May 21, 2019, 9:19:28 PM5/21/19
to
On Tuesday, May 21, 2019 at 7:52:37 PM UTC-5, Sheldon wrote:
>
> I don't see the point in diluting butter with Crisco when there's
> butter flavored Crisco
>
You answered your own question. Butter vs. butter f.l.a.v.o.r.i.n.g.
>
> I don't see the point in diluting butter with Crisco when there's
> butter flavored Crisco
>
Dave Smith
May 21, 2019, 10:20:37 PM5/21/19
to
On 2019-05-21 8:52 p.m., penm...@aol.com wrote:
>> My mother always used lard. She always complimented me on my pie crust
>> and wanted to know how I made it. I kept telling her it was the same as
>> hers, except that I used Crisco instead of lard. I think from now on it
>> will be 3/4 Crisco and 1/4 butter.
>
> I don't see the point in diluting butter with Crisco when there's
> butter flavored Crisco - also more healthful for those with heart
> disease issues -
I was not diluting butter with Crisco. I needed 1 cup of Crisco and
>> My mother always used lard. She always complimented me on my pie crust
>> and wanted to know how I made it. I kept telling her it was the same as
>> hers, except that I used Crisco instead of lard. I think from now on it
>> will be 3/4 Crisco and 1/4 butter.
>
> I don't see the point in diluting butter with Crisco when there's
> butter flavored Crisco - also more healthful for those with heart
> disease issues -
there was only 3/c cup in the block, so I topped it up with butter.
Besides, I didn't have butter flavoured Crisco.
not that pie crust is healthful for anyone... any
> time I'm served pie I'll eat the fruit filling if it's good but I
> always shitcan the pie crust. I don't consider pie crust a food for
> humans, maybe okay to slop the hogs.
Bruce
May 21, 2019, 10:41:25 PM5/21/19
to
On Tue, 21 May 2019 22:20:34 -0400, Dave Smith
<adavid...@sympatico.ca> wrote:
>On 2019-05-21 8:52 p.m., penm...@aol.com wrote:
>
>>> My mother always used lard. She always complimented me on my pie crust
>>> and wanted to know how I made it. I kept telling her it was the same as
>>> hers, except that I used Crisco instead of lard. I think from now on it
>>> will be 3/4 Crisco and 1/4 butter.
>>
>> I don't see the point in diluting butter with Crisco when there's
>> butter flavored Crisco - also more healthful for those with heart
>> disease issues -
>
>I was not diluting butter with Crisco. I needed 1 cup of Crisco and
>there was only 3/c cup in the block, so I topped it up with butter.
>Besides, I didn't have butter flavoured Crisco.
Lucky you!
<adavid...@sympatico.ca> wrote:
>On 2019-05-21 8:52 p.m., penm...@aol.com wrote:
>
>>> My mother always used lard. She always complimented me on my pie crust
>>> and wanted to know how I made it. I kept telling her it was the same as
>>> hers, except that I used Crisco instead of lard. I think from now on it
>>> will be 3/4 Crisco and 1/4 butter.
>>
>> I don't see the point in diluting butter with Crisco when there's
>> butter flavored Crisco - also more healthful for those with heart
>> disease issues -
>
>I was not diluting butter with Crisco. I needed 1 cup of Crisco and
>there was only 3/c cup in the block, so I topped it up with butter.
>Besides, I didn't have butter flavoured Crisco.
Crisco Shortening Sticks, All-Vegetable, Butter Flavor
"Soybean Oil, Fully Hydrogenated Cottonseed Oil, Partially
Hydrogenated Cottonseed and Soybean Oils, Mono and Diglycerides,
Natural and Artificial Butter Flavors, TBHQ and Citric Acid
(Antioxidants), Beta-Carotene (Pro Vitamin A) Added for Color."
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