Cannelloni
jmcquown
cheese, not cottage cheese, and topped it with shredded mozzarella prior to
baking. A few dollops of fresh mozz may have been better and next time I
think I'll add spinach to the filling. I made a Stouffer's spinach souffle
to go with it - Mom absolutely adores those :)
Cannelloni
Noodles:
3 eggs
1 c. water
1 c. flour
salt to taste
Peanut oil
Filling:
1 lb. small-curd cottage cheese
1 egg
2 Tbs. fresh chopped parsley
salt & pepper to taste
2 Tbs. fresh grated Parmesan or Romano cheese
Topping:
1 cup tomato sauce
Fresh grated Parmesan or Romano cheese
To make the noodles: place the eggs in a blender. Add the water, flour and
salt. Blend until smooth. Place 2-3 Tbs. of this batter in a heated crepe
or omelet pan that has been lightly oiled with peanut oil. Cook on one side
only until dry on top. These should not be at all browned or too dry, so
the
pan should not be too hot. Separate the cooked noodles with waxed paper.
To make the filling: Drain the cottage cheese. Mix with the egg, parsley,
salt, pepper and Parmesan or Romano cheese.
To finish: Lay out noodles, uncooked side up. Place filling in
noodle as if rolling a burrito. Roll and place, seam side down, on an oiled
baking sheet [I used a 13X9 baking dish]. Spoon some of the tomato sauce on
top along with a little of the grated cheese. Bake at 350F for about 15
minutes or until hot and bubbling. Makes 8-10 cannelloni
Jill
kilikini
> Recipe courtesy of Jeff Smith, aka The Frugal Gourmet. Note: I used
> ricotta cheese, not cottage cheese, and topped it with shredded
> mozzarella prior to baking. A few dollops of fresh mozz may have
> been better and next time I think I'll add spinach to the filling. I
> made a Stouffer's spinach souffle to go with it - Mom absolutely
> adores those :)
(recipe snipped)
Glad you went with the ricotta instead of cottage cheese, Jill! Good call
on your part.
Spinach - yes! I always add spinach to my ricotta filling when I make this
dish; it's heavenly in there! Other things I regularly put in the filling
are minced sweet onions, minced garlic, chopped mushrooms and a dash of
nutmeg. I've been known to occasionally use minced black olives, chopped
broccoli, and I've even used chopped chicken, as well. It's kind of an
anything goes.
For a twist on the dish, try making crepes and using those in place of the
pasta - it's wonderfully rich that way. I've used crepes several times in
manicotti or canneloni and made them with both a white sauce and red sauce,
depending upon what I put inside the crepe.
Here's a picture of one of my crepe cannelloni's from a few years ago.
http://i36.tinypic.com/2ivmwbc.jpg
kili
jmcquown
> jmcquown wrote:
>> Recipe courtesy of Jeff Smith, aka The Frugal Gourmet. Note: I used
>> ricotta cheese, not cottage cheese, and topped it with shredded
>> mozzarella prior to baking. A few dollops of fresh mozz may have
>> been better and next time I think I'll add spinach to the filling. I
>> made a Stouffer's spinach souffle to go with it - Mom absolutely
>> adores those :)
>
> (recipe snipped)
>
> Glad you went with the ricotta instead of cottage cheese, Jill! Good
> call on your part.
>
I bought a tub of it :)
> Spinach - yes! I always add spinach to my ricotta filling when I
> make this dish; it's heavenly in there! Other things I regularly put
> in the filling are minced sweet onions, minced garlic, chopped
> mushrooms and a dash of nutmeg. I've been known to occasionally use
> minced black olives, chopped broccoli, and I've even used chopped
> chicken, as well. It's kind of an anything goes.
>
Yeppers! Oh, I did add a pinch of nutmeg. Mom is like me, not crazy about
mushrooms. She does like black olives; I should buy some.
> For a twist on the dish, try making crepes kili
Um, that recipe IS for crepes, of a sort. That's why you roll them up like
burritos rather than pipe filling into cooked tube pasta :)
Jill
Andy
> Recipe courtesy of Jeff Smith, aka The Frugal Gourmet. Note: I used
> ricotta cheese, not cottage cheese, and topped it with shredded
> mozzarella prior to baking. A few dollops of fresh mozz may have been
> better and next time I think I'll add spinach to the filling. I made a
> Stouffer's spinach souffle to go with it - Mom absolutely adores those
> :)
<saved then snipped recipe>
> Jill
Jill,
Funny you should mention it. I'll be hanging around the Italian market in
South Philly later today with Stan and will no doubt be munching on the
finest cannelloni Philadelphia, heck, Pennsylvania for that matter, has to
offer. :)
Best,
Andy
jmcquown
> jmcquown said...
>
>> Recipe courtesy of Jeff Smith, aka The Frugal Gourmet. Note: I used
>> ricotta cheese, not cottage cheese, and topped it with shredded
>> mozzarella prior to baking. A few dollops of fresh mozz may have
>> been better and next time I think I'll add spinach to the filling.
>> I made a Stouffer's spinach souffle to go with it - Mom absolutely
>> adores those :)
>
> <saved then snipped recipe>
>
>
> market in South Philly later today with Stan and will no doubt be
> munching on the finest cannelloni Philadelphia, heck, Pennsylvania
> for that matter, has to offer. :)
>
> Best,
>
> Andy
Enjoy! It's really so easy to make when you don't have to deal with
stuffing pasta. I like the crepe-factor :) I miss The Frug and I don't
care what anyone says about him. Got a letter from him before he died; it's
tucked away in my copy of his first book.
Jill
Andy
Jill,
How nice! A little treasure. What did he say in his letter to you? It's OK
to keep it private but you piqued my interest, so I had to ask.
Best,
Andy
jmcquown
> jmcquown said...
>
>> Andy wrote:
>>> jmcquown said...
>>>
>>>> Recipe courtesy of Jeff Smith, aka The Frugal Gourmet. Note: I
>>>> used ricotta cheese, not cottage cheese, and topped it with
>>>> shredded mozzarella prior to baking. A few dollops of fresh mozz
>>>> may have been better and next time I think I'll add spinach to the
>>>> filling. I made a Stouffer's spinach souffle to go with it - Mom
>>>> absolutely adores those :)
>>>
>>> <saved then snipped recipe>
>>>
>>>
>>> Funny you should mention it. I'll be hanging around the Italian
>>> market in South Philly later today with Stan and will no doubt be
>>> munching on the finest cannelloni Philadelphia, heck, Pennsylvania
>>> for that matter, has to offer. :)
>>>
>>> Best,
>>>
>>> Andy
>>
>>
>> Enjoy! It's really so easy to make when you don't have to deal with
>> stuffing pasta. I like the crepe-factor :) I miss The Frug and I
>> don't care what anyone says about him. Got a letter from him before
>> he died; it's tucked away in my copy of his first book.
>>
>
> It's OK to keep it private but you piqued my interest, so I had to
> ask.
>
> Best,
>
> Andy
It's not a state secret :) I wrote to him via his web site to tell him how
much I enjoyed his cooking shows on PBS. I told him he got my brother, who
was my roommate in the 1980's, interested in cooking because I'd watch 'The
Frugal Gourmet' and I had the cookbook. I also told him I tried his recount
of Thomas Jefferson's "macaroni pie" (mac & cheese) from his 'Cooks
American' book. It came out terribly oily, using only pasta and grated
cheddar. If that's the way he made it I have no idea why Thomas Jefferson
liked this dish!
Anyway, I'd completely forgotten I'd emailed any comments to him. It was
about four years later I got a letter in the mail from The FRUG. Imagine my
surprise! He wrote back and thanked me for watching and appreciating the
shows. Said he'd been struck down by crippling rheumatoid arthritis and
couldn't do shows anymore. He added a P.S.: his macaroni pie was better
than Thomas Jefferson's! The letter is dated about a year before Jeff Smith
died.
Jill
Andy
That's great Jill! Thanks for sharing!
Andy
Cheryl
news:6jk42dF...@mid.individual.net...
> Recipe courtesy of Jeff Smith, aka The Frugal Gourmet. Note: I used
> ricotta cheese, not cottage cheese, and topped it with shredded mozzarella
> prior to baking. A few dollops of fresh mozz may have been better and
> next time I think I'll add spinach to the filling. I made a Stouffer's
> spinach souffle to go with it - Mom absolutely adores those :)
>
Thanks Jill!! That looks delicious. I'm going to try it.
Cheryl
Paul M. Cook
"Cheryl" <jlhs...@SPAMhotmail.com> wrote in message
news:7p-dnQdS7_32w0jV...@comcast.com...
One word - nutmeg. The dish is not the same without it IMO. And instead of
parmesan or romano, try both. A layer of provolone on top adds a nice
complexity to the dish. Put the moz into the filling. If you want a really
velvety filling, add some heavy cream. And I hope by "sauce" she means a
prepared sauce and not just raw tomato sauce. Some herbs would be good, a
little oregano and basil would add a lot - best in the sauce. A white sauce
is a great accompaniment rather than tomato. Basically a béchamel spiked
up with cream and nutmeg. I've had it with a white sauce mixed with tomato
sauce and it was quite nice that way. Other than that it looks OK.
Hmmm ... I guess that's more than one word.
Paul
jmcquown
You'd have to complain to The Frug if you don't like this dish. Oh wait,
you can't. He's dead.
Jill
Andy
> You'd have to complain to The Frug if you don't like this dish. Oh wait,
> you can't. He's dead.
Figuratively speaking he could complain to The Frug but it would only fall
upon dead ears.
<ducks & runs>
Andy
Paul M. Cook
I'll hire a clairvoyant and have a séance. His recipes were usually pretty
ordinary. Cottage cheese is just wrong. If you really want to make it
right you use ricotta mixed with marscarpone. Cottage cheese is for Little
Miss Muffet, though you'd never want her getting close to grampy Frug.
Paul
Melba's Jammin'
"Paul M. Cook" <pmc...@gte.net> wrote:
> "jmcquown" <j_mc...@comcast.net> wrote in message
> news:6jmnvrF...@mid.individual.net...
> > Paul M. Cook wrote:
> >>> "jmcquown" <j_mc...@comcast.net> wrote in message
> >>> news:6jk42dF...@mid.individual.net...
> >>>> Recipe courtesy of Jeff Smith, aka The Frugal Gourmet. Note: I used
> >>>> ricotta cheese, not cottage cheese, and topped it with shredded
> >>>> mozzarella prior to baking.
> >> One word - nutmeg. The dish is not the same without it IMO. And
> >> instead of parmesan or romano, try both. A layer of provolone on top
> >> adds a nice complexity to the dish. Put the moz into the filling. If you
> >> want a really velvety filling, add some heavy cream. And I
> >> hope by "sauce" she means a prepared sauce and not just raw tomato
> >> sauce. Some herbs would be good, a little oregano and basil would
> >> add a lot - best in the sauce. A white sauce is a great
> >> accompaniment rather than tomato. Basically a béchamel spiked up
> >> with cream and nutmeg. I've had it with a white sauce mixed with
> >> tomato sauce and it was quite nice that way. Other than that it
> >> looks OK.
> >> Hmmm ... I guess that's more than one word.
> >>
> >> Paul
> >
> > You'd have to complain to The Frug if you don't like this dish. Oh wait,
> > you can't. He's dead.
>
> I'll hire a clairvoyant and have a séance. His recipes were usually pretty
> ordinary. Cottage cheese is just wrong. If you really want to make it
> right you use ricotta mixed with marscarpone. Cottage cheese is for Little
> Miss Muffet, though you'd never want her getting close to grampy Frug.
>
> Paul
Wouldn't ricotta and mascarpone remove it from "frugal," though, Paul?
--
-Barb, Mother Superior, HOSSSPoJ, who doesn't know much about the work
of The Frugal Gourmet
http://web.mac.com/barbschaller,
http://www.caringbridge.org/visit/amytaylor, read it and weep
Melba's Jammin'
"jmcquown" <j_mc...@comcast.net> wrote:
> Recipe courtesy of Jeff Smith, aka The Frugal Gourmet.
> Cannelloni
>
> Noodles:
> 3 eggs
> 1 c. water
> 1 c. flour
> salt to taste
> Peanut oil
> To finish: Lay out noodles, uncooked side up.
> Jill
Noodles? Looks like crepe batter to me. Sounds good, though. Does it
freeze well? I'd be the only one who would eat it here. ;0-(
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller,
The Cook
<barbsc...@earthlink.net> wrote:
>In article <6jk42dF...@mid.individual.net>,
> "jmcquown" <j_mc...@comcast.net> wrote:
>
>> Recipe courtesy of Jeff Smith, aka The Frugal Gourmet.
>> Cannelloni
>>
>> Noodles:
>> 3 eggs
>> 1 c. water
>> 1 c. flour
>> salt to taste
>> Peanut oil
>
>> To finish: Lay out noodles, uncooked side up.
>> Jill
>
>Noodles? Looks like crepe batter to me. Sounds good, though. Does it
>freeze well? I'd be the only one who would eat it here. ;0-(
My recipe from an old McCall's booklet is name Manicotti and I used to
make 32 shells and freeze the whole thing in 8" X 8" pans (4 filled
shells and sauce in each). Easy to pull one from the freezer and heat
it up.
I always started the sauce and made the shell on one day. Made the
filling and assembled the next. I cheat now. I have made and canned
the sauce and make a ziti casserole instead. Same sauce, same
filling.
Paul M. Cook
"Melba's Jammin'" <barbsc...@earthlink.net> wrote in message
news:barbschaller-548C...@news.iphouse.com...
Smith had no idea what the word meant. He kept redefining it. His idea of
a 'frugal" dish sometimes included seriously expensive ingredients like blue
fin tuna and black truffles. Nothing wrong with that but I'd never call
that a frugal dish. And his shows totally turned me off watching him waste
hundreds of dollars in expensive ingredients just to show the process of
throwing them in a pot. He had no respect for food. Craig, his assistant,
did all the work and the Frug took all the credit. He was a charlatan and
his cookbooks were ghost written. He constantly was condescending to his
audience. Biggest fraud ever.
Paul
jmcquown
> In article <6jk42dF...@mid.individual.net>,
> "jmcquown" <j_mc...@comcast.net> wrote:
>
>> Recipe courtesy of Jeff Smith, aka The Frugal Gourmet.
>> Cannelloni
>>
>> Noodles:
>> 3 eggs
>> 1 c. water
>> 1 c. flour
>> salt to taste
>> Peanut oil
>
>> To finish: Lay out noodles, uncooked side up.
>> Jill
>
> Noodles? Looks like crepe batter to me. Sounds good, though. Does
> it freeze well? I'd be the only one who would eat it here. ;0-(
It IS crepes. Much easier to roll like burritos than to stuff cooked tube
pasta :) I've never tried freezing it but you can find similar stuff in the
freezer case at the grocery store so why not?
Jill
jmcquown
What's wrong with that? You think the fidiots on food TV don't keep
redefining?
> idea of a 'frugal" dish sometimes included seriously expensive
> ingredients like blue fin tuna and black truffles. Nothing wrong
> with that but I'd never call that a frugal dish. And his shows
> totally turned me off watching him waste hundreds of dollars in
> expensive ingredients just to show the process of throwing them in a
> pot.
What, you think Food Network "chefs" do anything differently? Oooh look,
we're throwing stuff in a pot! 30 minute meals and Sandra Lee falling out
of her blouse. Woo hoo!
>Biggest fraud ever.
Actually, you're the biggest fraud ever to grace rfc. Won't even cook to
please your mother, if you even have one. Fidiot.
Pot Roast in Port
recipe courtesy of Jeff Smith
2 Tbs. olive oil
2 lbs. chuck roast
1 c. tawny port
1 c. basic brown soup stock*
2 Tbs. flour
2 Tbs. butter
1/2 lb. fresh mushrooms, chopped [I used sliced button mushrooms]
3 cloves garlic, crushed
salt & pepper to taste
parsley for garnish
In a heavy metal casserole, with lid, heat the oil until smoking and brown
the meat well on all sides. Add the port and simmer, uncovered, until the
wine is reduced by half. Add the beef stock and simmer low simmer, covered,
for 1 hour.
Meanwhile, in a small frying pan, prepare the roux (the flour and butter
mixture). Lightly brown the flour in the melted butter. When the meat has
simmered for 1 hour in the wine and stock, add the roux to the sauce,
stirring to thicken. Add the mushrooms, garlic, salt & pepper. Cover and
simmer until very tender, at least another 1/2 hour. Garnish with parsley.
This is a very simple dish that goes well with noodles or rice.
*Basic Brown Soup Stock
Bare rendering bones, sawed into 2 inch pieces
Carrots, unpeeled and chopped
Yellow onions, unpeeled and chopped
Celery, with tops, chopped
Tell your butcher you need rendering bones. They should not have any meat
on them at all so they should be cheap. Have him saw them up into 2 inch
pieces.
Roast the bones in an uncovered pan at 400F degrees for 2 hours. Be careful
with this. Place the roasted bones in a soup pot and add 1 quart of water
for each pound of bones. For 5 pounds of bones add 1 bunch of carrots, 1
head of celery and three yellow
onions, chopped with peel and all. The peel will give a lovely colour to
the stock.
Bring to a simmer, uncovered, and cook [on low simmer] for up to 12 hours.
You may need to add water to keep soup stock to the same level. Do NOT salt
the stock.
Strain the stock and store in the refrigerator. Allow the fat to stay on
top; the fat will seal the stock and allow it to keep in the refrigerator
for several days. [Me, I remove the solidified stock after chilling. I
save what will be used within a few days and freeze the rest for later use.]
Makes approx 5 quarts of stock
Delicious, whether Paul likes it or not.
Jill
The Cook
Here is Jeff Smith's discussion about "Frugal Gourmet" from his first
book, "The Frugal Gourmet."
"The concept behind 'The Frugal Gourmet' is a simple one. The
term frugal does not necessarily mean 'cheap.' It means that you use
everything and are careful with your time as well as with your food
products. Fresh food, prepared with a bit of care and concern, will
result in terrific meals with lower costs. And the term gourmet does
not mean 'food snob.' It means a lover of good food and wine and, as
far as I am concerned, of people. So we all can qualify by preparing
meals for one another. We know deep in our hearts that the table is
the proper place for understanding."
He was talking about fresh foods in 1984.
Billy
wrote:
>Smith had no idea what the word meant.
When is your show on???.....then we will decide. Publish a cookbook
yet...............? then we will decide.
Paul M. Cook
If I made my living calling myself the "Frugal Gourmet" I'd sure hope to
have a clear idea of what the word means.
>> idea of a 'frugal" dish sometimes included seriously expensive
>> ingredients like blue fin tuna and black truffles. Nothing wrong
>> with that but I'd never call that a frugal dish. And his shows
>> totally turned me off watching him waste hundreds of dollars in
>> expensive ingredients just to show the process of throwing them in a
>> pot.
>
> What, you think Food Network "chefs" do anything differently? Oooh look,
> we're throwing stuff in a pot! 30 minute meals and Sandra Lee falling out
> of her blouse. Woo hoo!
Smith did it far, far worse than any of them. I have simply never seen any
of the TV chefs do what he did. Wasting food like that, even for a TV show
was not frugal and it did nothing to show how to cook. He just would always
say "ordinarily we'd sauté this for 20 minutes but I don't have the time so
in goes this and that and some of this and more of that and there you go!!!"
Then Craig would bring out the already finished dish. The way Smith watsed
food was a crime and you know they threw it all away after taping because
nobody would have wanted to eat it. I wish Craig had his own show.
>>Biggest fraud ever.
>
> Actually, you're the biggest fraud ever to grace rfc. Won't even cook to
> please your mother, if you even have one. Idiot.
My mother loves my cooking and I have people who work for me just because
when we finish a project I make a dinner for them to celebrate. I am always
the guest chef at holiday parties and people rave about my cooking. I may
be a bastard to you but at least I'm not some pedophile minister like Smith.
>
> Pot Roast in Port
> recipe courtesy of Jeff Smith
<snippity do dah, snippity-ay>
> Delicious, whether Paul likes it or not.
Even Smith couldn't fuck up a pot roast.
Paul
Paul M. Cook
"The Cook" <susan_...@yahoo.com> wrote in message
news:tprcd4l8eelu7mu5e...@4ax.com...
Frugal just mean to use what you have and not be wasteful. That's all it
means. And he wasted enough food in his career to feed a small country -
not frugal.
Paul
Wayne Boatwright
> My mother loves my cooking and I have people who work for me just
> because when we finish a project I make a dinner for them to celebrate.
You're absolutely sure that they're not working for you because they're
getting paid? They're pretty stupid if they're not.
> I am always the guest chef at holiday parties and people rave about my
> cooking. I may be a bastard to you but at least I'm not some pedophile
> minister like Smith.
--
Wayne Boatwright
*******************************************
Date: Sunday, 09(IX)/21(XXI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 1dys 7hrs 33mins
*******************************************
I asked you not to tell me that.
-Maxwell Smart
*******************************************
Fred/Libby Barclay
I'm like you Jill.......I don't care what anyone says, I loved The Frug.
He taught me to learn the finer points of cooking, and about many
ingredients I knew nothing of before.
I watched him every Saturday morning on PBS in the '80's and have all
his books. The first one was, by far, the best in my judgement; but I
often refer to the 2nd one, "The Frugal Gourmet Cooks with Wine" also,
I used it last week for Pork and Sour Krout.
I have a friend who went to high school or college with him in Seattle,
I think.
I miss him also. And I don't care what anybody says about him......it's
not like we know the personal lives of many of the people we see on TV.
It just doesn't matter if they touched us and affected out lives in some
ways.
Libby
PeterLucas
news:6jn4amF...@mid.individual.net:
>
> What, you think Food Network "chefs" do anything differently? Oooh
> look, we're throwing stuff in a pot! 30 minute meals and Sandra Lee
> falling out of her blouse. Woo hoo!
>
Damn!! I wish we got Sandra Lee over here. I'd watch her falling out of her
blouse *any* day!!
She's *hot*!!
--
Peter Lucas
Brisbane
Australia
If we are not meant to eat animals,
why are they made of meat?
Paul M. Cook
"Wayne Boatwright" <waynebo...@gmail.com> wrote in message
news:Xns9B20A7AE55E11wa...@69.16.185.250...
> On Sun 21 Sep 2008 04:20:45p, Paul M. Cook told us...
>
>> My mother loves my cooking and I have people who work for me just
>> because when we finish a project I make a dinner for them to celebrate.
>
> You're absolutely sure that they're not working for you because they're
> getting paid? They're pretty stupid if they're not.
Not quite as stupid as that reply, no.
Paul
Paul M. Cook
"Fred/Libby Barclay" <fre...@webtv.net> wrote in message
news:17102-48D...@storefull-3253.bay.webtv.net...
I liked him too. I watched every show he ever made. And I had a copy of
that same book at one time. I felt pretty awful when his sordid life became
apparent. Plus Craig later spilled the beans on what it was like working
with the Frug and that did it for me. I don't like frauds. And I never
could accept his wastefulness. I have a thing about wasting things that so
many people need more than I do. I also did not like his condescension like
when he would cok with a not typoical ingredient and he'd say "I know YOU
are all going eewwwww but *I* love this stuff." I found that offensive and
belittling.
Paul
Paul M. Cook
"PeterLucas" <Peter...@brissie.com> wrote in message
news:Xns9B216C6CC267EP...@210.8.230.25...
> "jmcquown" <j_mc...@comcast.net> wrote in
> news:6jn4amF...@mid.individual.net:
>
>
>>
>> What, you think Food Network "chefs" do anything differently? Oooh
>> look, we're throwing stuff in a pot! 30 minute meals and Sandra Lee
>> falling out of her blouse. Woo hoo!
>>
>
>
> Damn!! I wish we got Sandra Lee over here. I'd watch her falling out of
> her
> blouse *any* day!!
>
> She's *hot*!!
They're probably not real.
Paul
PeterLucas
@registered.motzarella.org:
You're not a very happy little chappy, are you?
Paul M. Cook
> "Paul M. Cook" <pmc...@gte.net> wrote in news:gb6q97$d0n$1
> @registered.motzarella.org:
>
>>
>> "PeterLucas" <Peter...@brissie.com> wrote in message
>> news:Xns9B216C6CC267EP...@210.8.230.25...
>>> "jmcquown" <j_mc...@comcast.net> wrote in
>>> news:6jn4amF...@mid.individual.net:
>>>
>>>
>>>>
>>>> What, you think Food Network "chefs" do anything differently? Oooh
>>>> look, we're throwing stuff in a pot! 30 minute meals and Sandra Lee
>>>> falling out of her blouse. Woo hoo!
>>>>
>>>
>>>
>>> Damn!! I wish we got Sandra Lee over here. I'd watch her falling out
> of
>>> her
>>> blouse *any* day!!
>>>
>>> She's *hot*!!
>>
>> They're probably not real.
>>
>
>
>
> You're not a very happy little chappy, are you?
>
>
> She's *hot*!!
Well by Smith's definition her boobs are not frugal.
Paul
Wayne Boatwright
So was the major latter portion of this thread.
--
Wayne Boatwright
*******************************************
Date: Sunday, 09(IX)/21(XXI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 1dys 4hrs 12mins
*******************************************
Bus error - passengers dumped.
*******************************************
Paul M. Cook
> On Sun 21 Sep 2008 05:48:42p, Paul M. Cook told us...
>
>>
>> "Wayne Boatwright" <waynebo...@gmail.com> wrote in message
>> news:Xns9B20A7AE55E11wa...@69.16.185.250...
>>> On Sun 21 Sep 2008 04:20:45p, Paul M. Cook told us...
>>>
>>>> My mother loves my cooking and I have people who work for me just
>>>> because when we finish a project I make a dinner for them to celebrate.
>>>
>>> You're absolutely sure that they're not working for you because they're
>>> getting paid? They're pretty stupid if they're not.
>>
>> Not quite as stupid as that reply, no.
>
> So was the major latter portion of this thread.
Wayne, surely if you want a fight you can do better than this. Either you
are spoiling for a fight or you just have a gift for the obvious. Pay? Why
yes, they do get paid (duh) and being free agents they are free to work for
me or not work for me. But my food gives me the edge every time. And it's
cheaper than paying them more than the other guy does. Or maybe having
everything explained to you and handed to you on a silver platter just makes
you feel special?
Paul
PeterLucas
@registered.motzarella.org:
Oooh
>>>>> look, we're throwing stuff in a pot! 30 minute meals and Sandra
Lee
>>>>> falling out of her blouse. Woo hoo!
>>>>>
>>>>
>>>>
>>>> Damn!! I wish we got Sandra Lee over here. I'd watch her falling
out
>> of
>>>> her
>>>> blouse *any* day!!
>>>>
>>>> She's *hot*!!
>>>
>>> They're probably not real.
>>>
>>
>>
>>
>> You're not a very happy little chappy, are you?
>>
>>
>> She's *hot*!!
>
>
> Well by Smith's definition her boobs are not frugal.
>
Even *better*!!!
Hot, *and* a nice set ;-)
Bob Terwilliger
> Hot, *and* a nice set ;-)
Enjoy.
Bob
Wayne Boatwright
>
> "Wayne Boatwright" <waynebo...@gmail.com> wrote in message
> news:Xns9B20C99F5200Ewa...@69.16.185.247...
>> On Sun 21 Sep 2008 05:48:42p, Paul M. Cook told us...
>>
>>>
>>> "Wayne Boatwright" <waynebo...@gmail.com> wrote in message
>>> news:Xns9B20A7AE55E11wa...@69.16.185.250...
>>>> On Sun 21 Sep 2008 04:20:45p, Paul M. Cook told us...
>>>>
>>>>> My mother loves my cooking and I have people who work for me just
>>>>> because when we finish a project I make a dinner for them to
>>>>> celebrate.
>>>>
>>>> You're absolutely sure that they're not working for you because
>>>> they're getting paid? They're pretty stupid if they're not.
>>>
>>> Not quite as stupid as that reply, no.
>>
>> So was the major latter portion of this thread.
>
> Wayne, surely if you want a fight you can do better than this. Either
> you are spoiling for a fight or you just have a gift for the obvious.
> Pay? Why yes, they do get paid (duh) and being free agents they are
> free to work for me or not work for me. But my food gives me the edge
> every time. And it's cheaper than paying them more than the other guy
> does. Or maybe having everything explained to you and handed to you on
> a silver platter just makes you feel special?
This hardly bears reply, Paul, but you must have a pole stuck up your butt
about this. I have absolutely desire to fight with you or anybody else.
It's a total waste of energy. I merely thought your comment about the
people who work for was silly. Your reply to mine was even sillier. I
have no idea what type of work you or they do, nor do I care. As far as
working for you for less because you're going to cook them a good meal at
the end of a project, I work for who will pay me the most. I can cook my
own good food. I'm glad your mother likes your cooking. My mother liked
mine, too. I wish she was still alive to enjoy it.
No argument here. I just thought it was funny!
--
Wayne Boatwright
*******************************************
Date: Sunday, 09(IX)/21(XXI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 1dys 2hrs 30mins
*******************************************
Conformity obstructs progress.
*******************************************
Paul M. Cook
Well you're a bit old to do what these guys do and you'd be dead in an hour
if you tried. So am I which is why I have to pay them. And if you think it
is silly because a bunch of construction workers like my cooking and work
for me looking forward to a great meal - fine. I am flattered, personally
and quite proud too. Though I wish they'd do the dishes, that would be
considerate.
> No argument here. I just thought it was funny!
Well OK then.
Paul
Wayne Boatwright
> Well you're a bit old to do what these guys do and you'd be dead in an
> hour if you tried. So am I which is why I have to pay them. And if you
> think it is silly because a bunch of construction workers like my
> cooking and work for me looking forward to a great meal - fine. I am
> flattered, personally and quite proud too. Though I wish they'd do the
> dishes, that would be considerate.
Now that clarifies a lot, and makes a lot more sense. (And I'd probably be
dead in 15 minutes if I tried.) The techies that work for me work for the
"highest bidder", and most could care less about the food. :-)
You have a right to be flattered and proud. I would be, too. In fact, I
am, when I take dishes into work pot lucks and see they my offerings are
always gone first and people compliment them.
>> No argument here. I just thought it was funny!
>
> Well OK then.
>
Good!
Cheers!
--
Wayne Boatwright
*******************************************
Date: Sunday, 09(IX)/21(XXI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 1dys 2hrs 1mins
*******************************************
Sum id quod sum et id totum est quod sum.
*******************************************
The Cook
<uh...@default.web> wrote:
>"jmcquown" <j_mc...@comcast.net>
>news:6jk42dF...@mid.individual.net: in rec.food.cooking
>
>> Recipe courtesy of Jeff Smith, aka The Frugal Gourmet. Note: I used
>> ricotta cheese, not cottage cheese, and topped it with shredded
>> mozzarella prior to baking. A few dollops of fresh mozz may have been
>> better and next time I think I'll add spinach to the filling. I made
>> a Stouffer's spinach souffle to go with it - Mom absolutely adores
>> those :)
>
><snip for space>
>
>I always substitute ricotta for cottage cheese in almost every recipe like
>cannelloni or lasagna etc. I like cottage cheese but could never figure out
>why the recipe doesn't call for ricotta in the first place <shrug>. Fresh
>mozzarella is a must. Now and then I'll toss in some fresh provel and
>always fresh grated parmesan. Good stuff ;)
>
>Michael
They probably call for cottage cheese because they were written at a
time when ricotta was not readily available in many parts of the
country, especially in the local grocery stores. I can remember
looking for it in San Antonio, TX in the late 60's. I got a
recommendation of dry curd cottage cheese which was about a close as
I could come.
A few years ago I related the same event here and someone suggested
that I should have looked in the ethnic stores. I explained to her
that the only ethnic stores in SA at the time would have been Mexican
and I did not believe that ricotta was a staple in their diet.