Happy Thanksgiving to all

[Gary]

Even to non-USAINS that don't celebrate it.

Here's my solitary dinner plans - already started.
I expect much criticism but no worries. I'll eat well today. :)

Combination of scratch, semi-scratch and a commercial frozen dinner:

1) A locally grown and harvested sweet potato. This is the only time of
year I can get the good ones. Baking or microwaving them leaves them a
bit dry so I simmer one in water until fork tender. Slice in half and
the skin/jacket slides right off. The filling gets just slightly mashed
then butter, S&P.

2) I might add some Italian green beans (canned). To be determined later.

3) A large batch of stuffing (my favorite part).
I like to start with one box of Stove Top stuffing (Turkey flavor).
This is a good base (in case I forget some seasoning.

Put this box mix in a large pot and add 4-5 slices of fresh bread, torn
into small pieces.

In a frying pan with plenty of butter (4TBS), sautee a chopped medium
onion and about 4 ounces of fresh chopped (bite size) mushrooms. The
mushrooms are a good substitute for meat. Good for taste and texture.
Add plenty of sage and stir it all together.

Add this to the large pot of stuffing mix and bread.
Heat up enough turkey broth (from scratch) to moisten all properly.
Stir gently and cover for a few minutes and it's done.

4) Finally (to cover the basics) a frozen turkey dinner.
(Turkey, gravy, stuffing, mashed potatoes and peas)

All served on a large platter or in large bowl plus a couple of slices
of fresh buttered bread.

This early meal will be timed to eat and watch the first American
football (hand-egg) game today at 12:30PM.

Have fun mocking this meal but I sure won't care. It will be "good eats"
plus I'll have plenty of dressing later tonight for snacking.

No dessert today. If the meal is right, no need.
I'll make a sweet potato pie or two maybe for Christmas.

[itsjoan...@webtv.net]

On Thursday, November 24, 2022 at 9:45:16 AM UTC-6, Gary wrote:
>
> I expect much criticism but no worries. I'll eat well today. :)
>
> Combination of scratch, semi-scratch and a commercial frozen dinner:
>
> 1) A locally grown and harvested sweet potato.
>

That potato with a dash of cinnamon to perk it up. Just a dash.

>
> 2) I might add some Italian green beans (canned). To be determined later.
>

> 3) A large batch of stuffing Stove Top stuffing (Turkey flavor).

>
> 4) Finally (to cover the basics) a frozen turkey dinner.
> (Turkey, gravy, stuffing, mashed potatoes and peas)
>

> Have fun mocking this meal but I sure won't care. It will be "good eats"
> plus I'll have plenty of dressing later tonight for snacking.
>

I pity you, but if that's the best you can do, enjoy.

[Gary]

You cut out all my enhancements, Joan.
But don't worry, I will certainly enjoy my meal today.

[itsjoan...@webtv.net]

Enhancements . . . . . . . . Ok, if that's what you call them. But I saw no
need to quote all the er, um, ah, enhancements to show my pity to you.

[jmcquown]

I didn't deduce from his original post what #4 is but it sounds to me
like a 'Hungry Man' frozen turkey TV dinner. I may well be mistaken.

Jill

[Gary]

Again.... lol

[dsi1]

I’m so thankful to my loving wife and family and am continually amazed they stuck by me through thick
and thin for 30 +years!! Happy Thanksgiving to all!!!

[jmcquown]

lol about what? Sounds like a TV dinner but you made extra sides.
Microwaved then mashed a sweet potato. "Stovetop stuffing" with some
extra bread added but hey, you used homemade turkey stock. Maybe canned
Italian green beans. Happy Thanksgiving!

Jill

[GM]

Best to you, Gary...!!!

And Jill sounds kind of "bitter" today...

;-D

--
GM

[Cindy Hamilton]

On 2022-11-24, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
> On Thursday, November 24, 2022 at 9:45:16 AM UTC-6, Gary wrote:
>>
>> I expect much criticism but no worries. I'll eat well today. :)
>>
>> Combination of scratch, semi-scratch and a commercial frozen dinner:
>>
>> 1) A locally grown and harvested sweet potato.
>>
> That potato with a dash of cinnamon to perk it up. Just a dash.

I'd use a dash of powdered chipotle chile to perk it up even more.

--
Cindy Hamilton

[Gary]

On 11/24/2022 11:56 AM, jmcquown wrote:
> lol about what?  Sounds like a TV dinner but you made extra sides.
> Microwaved then mashed a sweet potato. "Stovetop stuffing" with some
> extra bread added but hey, you used homemade turkey stock.  Maybe canned
> Italian green beans.  Happy Thanksgiving!

Good grief, Jill. You can't even read for comprehension before replying.
Microwaved sweet potato? Stove Top stuffing with extra bread added?

You must wake up each morning gnashing your teeth.
Try to have a pleasant day.

[Sqwertz]

Really. It's not that hard or much more expensive to make a meal
500% better than plain boxed stuffing and frozen Swanson TV
dinner.

-sw

[itsjoan...@webtv.net]

On Thursday, November 24, 2022 at 11:40:28 AM UTC-6, Sqwertz wrote:
>
> Really. It's not that hard or much more expensive to make a meal
> 500% better than plain boxed stuffing and frozen Swanson TV
> dinner.
>
> -sw
>

Thank you. He could have opted for a whole chicken, a small one, too,
and cooked that instead of a frozen dinner and some boxed mush that
he has to doctor up.

[jmcquown]

On 11/24/2022 12:35 PM, Gary wrote:
> On 11/24/2022 11:56 AM, jmcquown wrote:
>> lol about what?  Sounds like a TV dinner but you made extra sides.
>> Microwaved then mashed a sweet potato. "Stovetop stuffing" with some
>> extra bread added but hey, you used homemade turkey stock.  Maybe
>> canned Italian green beans.  Happy Thanksgiving!
>
> Good grief, Jill. You can't even read for comprehension before replying.
> Microwaved sweet potato? Stove Top stuffing with extra bread added?
>

Oh so sorry, you boiled the sweet potato.

"A large batch of stuffing (my favorite part).
I like to start with one box of Stove Top stuffing (Turkey flavor).
This is a good base (in case I forget some seasoning. Put this box mix
in a large pot and add 4-5 slices of fresh bread, torn into small

pieces". So yes, extra bread added.

What about that "Finally (to cover the basics) a frozen turkey dinner.
(Turkey, gravy, stuffing, mashed potatoes and peas)". Sure sounds like
a Hungry Man frozen TV dinner. If I'm wrong, I apologize.

> You must wake up each morning gnashing your teeth.
> Try to have a pleasant day.
>

My day and my dinner will be just fine, thanks. I've got the wild rice
cooking on the stove to add to my *not* Stovetop cornbread dressing.
Yes, I'll be using Swanson chicken broth to moisten it along with the
sauteed in butter onion & celery before baking it in a bread pan. The
remaining wild rice will be another side dish although I'll likely have
enough left for making some wild rice soup over the weekend.

The duck half was pre-roasted so just needs heating up. Brussels
sprouts and sliced steamed squash will round out the meal. The dinner
does not require need gravy but gee, I think I have a jar of chicken
gravy in the pantry. Might heat that up.

Really, try to have a Happy Thanksgiving.

Jill

[jmcquown]

So I'm not the only one who garnered from his post, along with some
other stuff, he is basically heating up a frozen Hungry Man TV dinner?

Jill

[S Viemeister]

On 24/11/2022 18:42, itsjoan...@webtv.net wrote:
> On Thursday, November 24, 2022 at 11:40:28 AM UTC-6, Sqwertz wrote:
>>
>> Really. It's not that hard or much more expensive to make a meal
>> 500% better than plain boxed stuffing and frozen Swanson TV
>> dinner.
>>

> Thank you. He could have opted for a whole chicken, a small one, too,
> and cooked that instead of a frozen dinner and some boxed mush that
> he has to doctor up.
>

By the time it's been doctored, he might as well have made it from
scratch. Like his turkey stock.

[Glen Tuttle]

jmcquown wrote:
> lol about what?  Sounds like a TV dinner but you made extra sides.
> Microwaved then mashed a sweet potato. "Stovetop stuffing" with some
> extra bread added but hey, you used homemade turkey stock.  Maybe canned
> Italian green beans.  Happy Thanksgiving!
>
> Jill
>

And so you made a big turkey and sides dinner to share with whom?

[jmcquown]

Obviously you can't read or don't bother to. Bye bye!

Jill

[Gary]

On the other hand, if you read my process, I actually *did* make my
stuffing from scratch. I just added the Stove Top box at the end to
cover any spice that I might have missed.

The Stove Top on it's own is very bleak. (just add water and butter)

[William Stickers]

The rat.

[itsjoan...@webtv.net]

Quick trying to sound like you made it from scratch. Your first post you stated
you start with that disgusting Stove Top mess then doctor it up. That is NOT
by anyone's definition of stuffing from scratch.

What I'm having trouble wrapping my head around is how you're always saying
how you are making chicken/turkey broth, gallons, from scratch all the time.
Claiming how much better it is than the canned stuff but yet you use that crappy
store-bought garbage to make stuffing.

[Gary]

"Lol, Joan"
Why so much anger?

No one here makes "everything" from scratch.

Read my method again. I did make stuffing from scratch then just added
the boxed mess. I know I said I enhanced it but not really. I just added
a box (for the flavoring). (I enhanced my homemade stuffing. Same thing.)

Anyway, screw your sour attitude. It turned out delicious and I still
have plenty of tasty leftover stuffing. Today's planned meal will be a
regular potato, sweet potato, italian green beans and the dreaded
leftover crappy stuffing.

[Dave Smith]

Speak for yourself. I make a lot of things from scratch. I use some
commercial sauces, likes whatthishere, hot sauces, occasionally ketchup.
I occasionally use commercially made stock. My roast bird stuffing is
made with bread, onion, garlic, celery, herbs and butter. I bake from
scratch. I make past sauce from scratch. Hell, I have made my own pasta
from scratch.

I have no reason to think that most of the regulars here do the same.
So don't give us that crap the no one here makes everything from scratch
as if we are all opening boxes and stirring in some water.

[Mike Duffy]

On 2022-11-25, Gary <g.ma...@att.net> wrote:

> The Stove Top on it's own is very
> bleak. (just add water and butter)

Whereas a frozen 'Hungry Man' dinner
is a gastronomic adventure.

[Dave Smith]

Even better... a Big Mac.

[Gary]

lol Dave. Read above what you just wrote.
You admitted that you also don't make every thing from scratch. No one does.

It's not about just opening boxes or cans and adding water.
We all use commercial products same as we don't make a new car from scratch.

On a similar note: Every knows I like fast food occasionally. Some
people here assume that's ALL I eat. Idiots.

[Gary]

Decent enough in a pinch but that's not what I had yesterday. There are
many other brands available. RFC seems to shun them all.

Let the first one without sin here throw the first rock.

[William Stickers]

Is that ok for you to eat with your heart condition?

[Gary]

I agree but make that 2 Big Macs and plenty of salty fries!
I'll take that over a frozen dinner anytime. :)

[Cindy Hamilton]

On 2022-11-25, Gary <g.ma...@att.net> wrote:

"I like to start with one box of Stove Top stuffing". Did someone
besides you write that? Start, not finish.

Can't you figure out on your own what your stuffing needs?

> The Stove Top on it's own is very bleak. (just add water and butter)

I add seasonings to Stove Top because it is deficient in everything
except salt. Perhaps that's what your stuffing needs.

Or perhaps what it needs is to be put inside of a turkey. We find
that always imparts the best flavor to the stuffing.

Here's a good starting place:

1 20-ounce loaf of bread roughly torn into pieces
1 medium onion
2 stalks celery plus all the leaves from the bunch
1/4 cup butter
3/4 or 1 pound spicy breakfast sausage
1 tablespoon rubbed sage (or to taste)
salt and pepper to taste

Crumble and brown the sausage. Fry the onions and celery in the sausage
grease and butter. Mix everything together and shove it up a turkey's
butt.

You can get fancy and add poultry seasoning or anything else you desire.

I also have a multiplier if you want to stuff a whole roast pig.

--
Cindy Hamilton

[itsjoan...@webtv.net]

On Friday, November 25, 2022 at 8:34:05 AM UTC-6, Gary wrote:
>
> "Lol, Joan"
> Why so much anger?
>

No anger, just calling you out for not being truthful.

>
> No one here makes "everything" from scratch.
>

As Dave Smith said, speak for yourself.

>
> Read my method again. I did make stuffing from scratch then just added
> the boxed mess. I know I said I enhanced it but not really. I just added
> a box (for the flavoring). (I enhanced my homemade stuffing. Same thing.)
>

I did read your 'method.' You doctored up Stove Top stuffing and then claim
it was made from scratch.

>
> Anyway, screw your sour attitude. It turned out delicious and I still
> have plenty of tasty leftover stuffing. Today's planned meal will be a
> regular potato, sweet potato, italian green beans and the dreaded
> leftover crappy stuffing.
>

You always eat crappy food, so I'm not surprised.

[Bryan Simmons]

A Big Mac is just a McDouble with a middle bun, a
penny or two worth of lettuce, and a disgusting sauce
instead of mustard and ketchup.

--Bryan

[Cindy Hamilton]

On 2022-11-25, Gary <g.ma...@att.net> wrote:
> On 11/25/2022 9:53 AM, Mike Duffy wrote:
>> On 2022-11-25, Gary <g.ma...@att.net> wrote:
>>
>>> The Stove Top on it's own is very
>>> bleak. (just add water and butter)
>>
>> Whereas a frozen 'Hungry Man' dinner
>> is a gastronomic adventure.
>
> Decent enough in a pinch but that's not what I had yesterday. There are
> many other brands available. RFC seems to shun them all.

I can't speak for all RFC, but I certainly shun them all. I'd rather
eat scrambled eggs (which, as it happens, is what I had for supper
last night).

--
Cindy Hamilton

[itsjoan...@webtv.net]

Thank you.

If Gary wants to eat that awful stuff and then doctor it up, fine. But he doesn't
get to claim he made it from scratch; I'll call him out every time he does.

[Gary]

I like those McDouble's too. Decent burgers.

[Gary]

On 11/25/2022 10:34 AM, Cindy Hamilton wrote:
> On 2022-11-25, Gary <g.ma...@att.net> wrote:
>> On 11/25/2022 9:53 AM, Mike Duffy wrote:
>>> On 2022-11-25, Gary <g.ma...@att.net> wrote:
>>>
>>>> The Stove Top on it's own is very
>>>> bleak. (just add water and butter)
>>>
>>> Whereas a frozen 'Hungry Man' dinner
>>> is a gastronomic adventure.
>>
>> Decent enough in a pinch but that's not what I had yesterday. There are
>> many other brands available. RFC seems to shun them all.
>
> I can't speak for all RFC, but I certainly shun them all. I'd rather
> eat scrambled eggs (which, as it happens, is what I had for supper
> last night).

I'm a big fan of egg meals so I always keep plenty on hand.
- scrambled plain and sometimes with omelet ingredients but still
cooked and stirred as scrambled
- fried eggs, over easy and juicy with toast
- fried egg sandwiches on toasted and buttered bread with a small
amount of american cheese (1/2 slice)

[Gary]

I bow to your excellent cullinary skills, Joan. ;)

[dsi1]

On Thursday, November 24, 2022 at 5:45:16 AM UTC-10, Gary wrote:
> Even to non-USAINS that don't celebrate it.
>
> Here's my solitary dinner plans - already started.
> I expect much criticism but no worries. I'll eat well today. :)
>
> Combination of scratch, semi-scratch and a commercial frozen dinner:
>
> 1) A locally grown and harvested sweet potato. This is the only time of
> year I can get the good ones. Baking or microwaving them leaves them a
> bit dry so I simmer one in water until fork tender. Slice in half and
> the skin/jacket slides right off. The filling gets just slightly mashed
> then butter, S&P.
>
> 2) I might add some Italian green beans (canned). To be determined later.
>
> 3) A large batch of stuffing (my favorite part).

> I like to start with one box of Stove Top stuffing (Turkey flavor).
> This is a good base (in case I forget some seasoning.
>
> Put this box mix in a large pot and add 4-5 slices of fresh bread, torn
> into small pieces.
>

> In a frying pan with plenty of butter (4TBS), sautee a chopped medium
> onion and about 4 ounces of fresh chopped (bite size) mushrooms. The
> mushrooms are a good substitute for meat. Good for taste and texture.
> Add plenty of sage and stir it all together.
>
> Add this to the large pot of stuffing mix and bread.
> Heat up enough turkey broth (from scratch) to moisten all properly.
> Stir gently and cover for a few minutes and it's done.
>
> 4) Finally (to cover the basics) a frozen turkey dinner.

> (Turkey, gravy, stuffing, mashed potatoes and peas)
>

> All served on a large platter or in large bowl plus a couple of slices
> of fresh buttered bread.
>
> This early meal will be timed to eat and watch the first American
> football (hand-egg) game today at 12:30PM.
>
> Have fun mocking this meal but I sure won't care. It will be "good eats"
> plus I'll have plenty of dressing later tonight for snacking.
>
> No dessert today. If the meal is right, no need.
> I'll make a sweet potato pie or two maybe for Christmas.

I cooked up 3 sweet potatoes in the microwave yesterday. I was going to boil them but then got the brilliant idea to microwave them. This made me realize that I had no stinkin' idea of how to use the power settings. The microwave is a new one that uses a dial instead of a keypad. It's okay if you want to cook a bag of popcorn at 2.5 minutes. If you want to cook 3 potatoes, it involves a lot of dial spinning. The potatoes came out fine at 17 minutes. Whether or not the microwave was actually running at 70% is hard to say. Read the manual, you say? No way Jose - that would be too easy!

https://photos.app.goo.gl/FFwMhkG1sY7Czuj69

[Dave Smith]

Yeah. I use a few sauces because it just isn't practical to whip up a
batch of Worcestershire or Tabasco or mayonnaise. It is still scratch
cooking, not like opening boxes.

>
> It's not about just opening boxes or cans and adding water.
> We all use commercial products same as we don't make a new car from
> scratch.
>
> On a similar note: Every knows I like fast food occasionally. Some
> people here assume that's ALL I eat.  Idiots.
>
>

Feel free to show me where anyone said that all you eat is fast foods. I
confess there was some irony to you whinging to Jill about not making
the stock for her dish, that the store bought stock had no flavour while
you have admitted that you like McDonalds burgers.

[Dave Smith]

On 2022-11-25 10:34 a.m., Cindy Hamilton wrote:
> On 2022-11-25, Gary <g.ma...@att.net> wrote:

>> Decent enough in a pinch but that's not what I had yesterday. There are
>> many other brands available. RFC seems to shun them all.
>
> I can't speak for all RFC, but I certainly shun them all. I'd rather
> eat scrambled eggs (which, as it happens, is what I had for supper
> last night).
>

Me too. If he forget to get some meat out of the freezer in time to thaw
we will make something quick and easy. Eggs come in handy for that. We
might make our favourite egg dish, scrambled eggs with spinach and
Trinidadian hot sauce, but that won't be scratch enough for Gary because
it calls for a spoonful of an very special hot sauce. Another is
shashuka, but I would likely have to open a can of tomatoes. It might
be heuvos rancheros, but I am likely to used canned beans. Two days ago
we made curried chickpeas, but that is not from scratch because I used
canned tomatoes and canned chickpeas and I didn't make the curry powder.

[Bryan Simmons]

McDouble $2.39
Big Mac $4.59
The McD already has plenty of bun. You can
add lettuce for 30 cents. You are paying $1.90
for disgusting sauce.

--Bryan

[Gary]

On 11/25/2022 12:12 PM, Bryan Simmons wrote:
> McDouble $2.39
> Big Mac $4.59
> The McD already has plenty of bun. You can
> add lettuce for 30 cents. You are paying $1.90
> for disgusting sauce.

This is true. Just so you know, I only buy Big Macs for half price. They
are often that sale price with the app.
The McDoubles are just as nice.

No more on their menu but still available if you remember them... Their
onion burgers. Plain bun and plain burger with a pile of cooked onions
on top. Even SF liked those.

[jmcquown]

On 11/25/2022 11:47 AM, Dave Smith wrote:
>
> Feel free to show me where anyone said that all you eat is fast foods. I
> confess there was some irony to you whinging to Jill about not making
> the stock for her dish, that the store bought stock had no flavour while
> you have admitted that you like McDonalds burgers.
>

Lots of people like McDonald's hamburgers or they wouldn't be in
business. I don't care if he or anyone else likes McD's. The
stock/broth thing was just silly. I added boxed beef broth to a chuck
roast and simmered it in the crockpot for hours. Did he really think
the roast itself and the seasonings wouldn't impart additional beef
flavour to the broth? Bones not required.

He talks all the time about making turkey stock from scratch. If he
actually does that, the real question is why he had a frozen turkey (TV
dinner) with some side dishes rather than cooking a small turkey which
he could then use to make more stock. Go figure.

Jill

[dsi1]

I got Big Macs for half price a few weeks ago. I gave one to a meth head. When it came time to eat my sandwich, I couldn't do it. The idea of biting into that made me feel ill. I used to enjoy eating a Big Mac. That must have been 30 years ago. Those days are gone.

[jmcquown]

On 11/25/2022 12:26 PM, Gary wrote:
> On 11/25/2022 12:12 PM, Bryan Simmons wrote:
>> McDouble $2.39
>> Big Mac $4.59
>> The McD already has plenty of bun.  You can
>> add lettuce for 30 cents.  You are paying $1.90
>> for disgusting sauce.
>
> This is true. Just so you know, I only buy Big Macs for half price. They
> are often that sale price with the app.
> The McDoubles are just as nice.
>

Oh look at you! Now you have a cell phone and the app! ;)

Jill

[Bruce]

On Fri, 25 Nov 2022 12:30:48 -0500, jmcquown <j_mc...@comcast.net>
wrote:

>Lots of people like McDonald's hamburgers or they wouldn't be in
>business. I don't care if he or anyone else likes McD's. The
>stock/broth thing was just silly. I added boxed beef broth to a chuck
>roast and simmered it in the crockpot for hours. Did he really think
>the roast itself and the seasonings wouldn't impart additional beef
>flavour to the broth? Bones not required.
>
>He talks all the time about making turkey stock from scratch. If he
>actually does that, the real question is why he had a frozen turkey (TV
>dinner) with some side dishes rather than cooking a small turkey which
>he could then use to make more stock.

If that's the real question, I suggest you ask him. He's here.

--
Bruce
<https://emalm.com/?v=SQqZJ>

[Gary]

Best move I ever made. (I thought about it for too long)
Land line - $45 a month for only unlimited local calls. *Nothing* else.
Cell phone - $20 a month for every thing you can imagine and much more
that I haven't even learned yet.

It's an amazing "new toy." :)

My only regret is that I waited so long to switch.

[dsi1]

Welcome to the 21st century.

[jmcquown]

Conga-rats on the McD's App! ;)

Jill

[Leonard Blaisdell]

On 2022-11-25, Gary <g.ma...@att.net> wrote:

> I like those McDouble's too. Decent burgers.

Quarter pounder with cheese, filet-o-fish, a small order of fries and a
pineapple-mango smoothie. I'll take that to go.

[Leonard Blaisdell]

I used to be a huge fan of "Hungry Man" and "Swanson". Then they quit
using stamped aluminum plates to accommodate microwave ovens.
With that move and "healthy cuisine", they lost me.

[Bruce]

On 25 Nov 2022 22:35:59 GMT, Leonard Blaisdell

If it doesn't pollute and isn't unhealthy, it's no fun!

--
Bruce
<https://emalm.com/?v=SQqZJ>

[dsi1]

I'd love to have a Hungry Man. I haven't had one in decades. I find they're too expensive. If I could find some cheap Mexican Swanson TV dinners, I'd buy a bunch. I really like those - they don't seem to be made anymore. I can't understand why - the Mexicans are strong on the mainland.

[Bruce]

On Fri, 25 Nov 2022 14:52:07 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:

>I'd love to have a Hungry Man. I haven't had one in decades. I find they're too expensive. If I could find some cheap Mexican Swanson TV dinners, I'd buy a bunch. I really like those - they don't seem to be made anymore. I can't understand why - the Mexicans are strong on the mainland.

I bet you'd pick the Hungry-Man Meatloaf. Let's have a look.

"Cooked Meatloaf Patty (Beef, Pork, Water, Seasoning [Bread Crumbs
{Enriched Bleached Wheat Flour (Niacin, Reduced Iron, Thiamine
Mononitrate, Riboflavin, Folic Acid), Salt, Durum Flour, Vegetable Oil
Shortening (Soybean), Leavening (Sodium Bicarbonate, Sodium Acid
Pyrophosphate, Monocalcium Phosphate), Dextrose, Yeast, Spice
Extractive}, Maltodextrin, Dehydrated Onion, Natural Flavor {with
Hydrolyzed Soy Protein, Hydrolyzed Corn Protein, Dextrose Autolyzed
Yeast Extract}, Tomato Powder, Salt, Worcestershire Sauce Solids
{Molasses, Vinegar, Corn Syrup, Salt, Caramel Color, Garlic, Sugar,
Spice, Tamarind, Natural Flavor}, Spices, Green Bell Pepper Powder,
Garlic Powder, Onion Powder, Dried Beef Stock, Yellow Corn Flour,
Lactic Acid, Chili Pepper, Calcium Lactate, Dehydrated Parsley,
Autolyzed Yeast Extract, Disodium Inosinate, Disodium Guanylate
Natural Flavor], Textured Soy Protein Concentrate with Caramel Color,
Green Pepper, Onions, Soy Protein Concentrate, Bread Crumbs [Bleached
Wheat Flour, Salt, Dextrose, Yeast, Partially Hydrogenated Soybean
Oil], Salt, Caramel Color, Sodium Phosphate, Eggs, Spice Extract),
Meatloaf Gravy (Water, Tomatoes [Tomato Juice, Calcium Chloride,
Citric Acid], Natural Flavor [Sugar, Salt, Maltodextrin, Onion Powder,
Modified Corn Starch, Tomato Powder, Caramel Color, Autolyzed Yeast
Extract, Garlic Powder, Spices, Partially Hydrogenated Soybean and
Cottonseed Oil, Natural Flavors, Disodium Guanylate and Disodium
Inosinate, Dried Jalapeno Puree, Dried Mushroom, Bell Pepper Juice
Solids, Carrot Juice Solids, Vinegar Solids, Soy Lecithin, Grill
Flavor {from Partially Hydrogenated Soybean and Cottonseed Oil},
Ascorbic Acid, Smoke Flavor, Egg Yolk Powder], Modified Food Starch,
High Fructose Corn Syrup, Wheat Flour, Salt, Flavor [Corn Syrup,
Hydrolyzed Corn Protein, Autolyzed Yeast Extract, Sugar, Salt, Beef
Stock, Onion Powder, Propylene Glycol, Natural Flavors, Monosodium
Glutamate, Beef Fat, Carrot Juice Concentrate, Hydrolyzed Soy Protein,
Hydrolyzed Wheat Gluten, Celery Juice Concentrate, Onion Broth,
Thiamine Hydrochloride, Tomato Powder, Spices, Garlic Powder, Succinic
Acid, Partially Hydrogenated Soybean & Cottonseed Oil, Soy Lecithin,
Caramel Color, Potassium Sorbate], Tomato Puree [Water, Tomato Paste],
Worcestershire Sauce Concentrate Without Anchovies [Vinegar, Molasses,
Corn Syrup, Water, Salt, Caramel Color, Garlic Powder, Sugar, Spices,
Tamarind, Natural Flavoring, Sulfiting Agent], Beef Tallow Flavor
[Beef Fat, Flavor]"

When they put so much effort in to make it taste good, you can't go
wrong *Ronald Reagan wink*

--
Bruce
<https://emalm.com/?v=SQqZJ>

[songbird]

Bruce wrote:
...

> [Beef Fat, Flavor]"
>
> When they put so much effort in to make it taste good, you can't go
> wrong *Ronald Reagan wink*

i didn't even keep reading all that.

for the price of one of those you could buy a potato, and a
half pound of meat and cook it with a little garlic salt and
have actual real food. butter for the potato.

i remember the last time we bought some tv dinners and they
were so digustingly salty and otherwise tasteless that i
could not eat another. it is the same kind of meat taste that
those pre-made meatballs have with the smokey grilled fake (or
even real i dunno) flavoring added. no, i don't like those
either - i know how to make meatballs.


songbird

[cshenk]

Works! Don and I were not fancy.

1) Made stuffing bread in the morning then froze 2/3 for future. Dried
in oven (could have used dehydrator). Made stuffing of it.

2) Made potatos, red skins. Not optimal for mashed but worked ok.
Used the rest for potato salad for later in week.

3) Baked Green Bean Casserole. Had 1 can Italian flat beand and 1 blue
lake french cut, added can of mushroom soup and topped with French
fried onions. Baked.

4) Don did a thick ham slice.

5) Gravy from a jar.

We had leftover ham today in our morning eggs and the lunch was curried
potato salad with ham bits. Dinner was vegetarian except the rest of
the gravy was added to the last of the stuffing. Main was acorn squash
filled with banana slices, raisens and reconstututed dried apple bits,
sluced with butter and a teaspoon of dark karo.

[cshenk]

itsjoan...@webtv.net wrote:

> On Thursday, November 24, 2022 at 9:45:16 AM UTC-6, Gary wrote:
> >
> > I expect much criticism but no worries. I'll eat well today. :)
> >
> > Combination of scratch, semi-scratch and a commercial frozen
> > dinner:
> >
> > 1) A locally grown and harvested sweet potato.
> >

> That potato with a dash of cinnamon to perk it up. Just a dash.

> >
> > 2) I might add some Italian green beans (canned). To be determined
> > later.
> >

> > 3) A large batch of stuffing Stove Top stuffing (Turkey flavor).

> >
> > 4) Finally (to cover the basics) a frozen turkey dinner.
> > (Turkey, gravy, stuffing, mashed potatoes and peas)
> >

> > Have fun mocking this meal but I sure won't care. It will be "good
> > eats" plus I'll have plenty of dressing later tonight for snacking.
> >

> I pity you, but if that's the best you can do, enjoy.

Joan, it's hardly horrible.

When you are single, it makes no sense to 'go all out' with the full
spread. I am sure he had leftovers after a fine meal!

[cshenk]

jmcquown wrote:

> On 11/24/2022 12:35 PM, Gary wrote:
> > On 11/24/2022 11:56 AM, jmcquown wrote:
> > > lol about what?  Sounds like a TV dinner but you made extra
> > > sides. Microwaved then mashed a sweet potato. "Stovetop
> > > stuffing" with some extra bread added but hey, you used homemade
> > > turkey stock.  Maybe canned Italian green beans.  Happy
> > > Thanksgiving!
> >
> > Good grief, Jill. You can't even read for comprehension before
> > replying. Microwaved sweet potato? Stove Top stuffing with extra
> > bread added?
> >
> Oh so sorry, you boiled the sweet potato.

>
> "A large batch of stuffing (my favorite part).
> I like to start with one box of Stove Top stuffing (Turkey flavor).
> This is a good base (in case I forget some seasoning. Put this box
> mix in a large pot and add 4-5 slices of fresh bread, torn into small

> pieces". So yes, extra bread added.
>
> What about that "Finally (to cover the basics) a frozen turkey dinner.
> (Turkey, gravy, stuffing, mashed potatoes and peas)". Sure sounds
> like a Hungry Man frozen TV dinner. If I'm wrong, I apologize.
>
> > You must wake up each morning gnashing your teeth.
> > Try to have a pleasant day.
> >
> My day and my dinner will be just fine, thanks. I've got the wild
> rice cooking on the stove to add to my not Stovetop cornbread
> dressing. Yes, I'll be using Swanson chicken broth to moisten it
> along with the sauteed in butter onion & celery before baking it in a
> bread pan. The remaining wild rice will be another side dish
> although I'll likely have enough left for making some wild rice soup
> over the weekend.
>
> The duck half was pre-roasted so just needs heating up. Brussels
> sprouts and sliced steamed squash will round out the meal. The
> dinner does not require need gravy but gee, I think I have a jar of
> chicken gravy in the pantry. Might heat that up.
>
> Really, try to have a Happy Thanksgiving.
>
> Jill


Umm Jill, 1/2 duck is 6 meals here. Ok we are low meat eaters but
that's not a meal for one due to the richness of the meat. Going after
another who was just suiting himself to a single person meal with 4 oz
lean turkey, comes over odd to me. Look, I'm not trying to make anyone
vegetarian but think about it. You seem upset that he went traditional
turkey and sized for 1 person.

[cshenk]

Glen Tuttle wrote:

> jmcquown wrote:
> > lol about what?  Sounds like a TV dinner but you made extra sides.
> > Microwaved then mashed a sweet potato. "Stovetop stuffing" with
> > some extra bread added but hey, you used homemade turkey stock. 
> > Maybe canned Italian green beans.  Happy Thanksgiving!
> >

> > Jill
> >
> And so you made a big turkey and sides dinner to share with whom?

No, she made 1/2 a preroasted duck (feeds up to 6 in a minimal
meathouse, feeds 4 in a normal American meat heavy one) and 'wild rice'
plus some other stuff.

She dissed another as he wasn't as 'fancy' as she was.

I guees I'm upset because this holiday means a LOT to many Americans.
I spent time and money this year, like every year, and a LOT of people
do that. I bought and gave out 5 turkeys and most of the sides to
match. I also covered 5 elders on limited incomes and wanting just to
know 'someone cared', with smaller meals suitable for 1 with leftovers
or 2.

I don't ask others do that, but don't diss single people over a meal on
that day that they like. It doesn't have to be a turkey (8lbs is
smallest you will find here).

[itsjoan...@webtv.net]

On Friday, November 25, 2022 at 9:28:13 PM UTC-6, cshenk wrote:

>
> itsjoan...@webtv.net wrote:
> >
> > I pity you, but if that's the best you can do, enjoy.
>
> Joan, it's hardly horrible.
>
> When you are single, it makes no sense to 'go all out' with the full
> spread. I am sure he had leftovers after a fine meal!
>

Leftovers from a TV dinner? Really?

[Bruce]

Leftovers from a sweet potato, possibly Italian green beans, a large
batch of stuffing Stove Top stuffing (whatever that is) AND a TV
dinner. Not just a TV dinner *Ronald Reagan wink*

--
Bruce
<https://emalm.com/?v=SQqZJ>

[dsi1]

I certainly do love meatloaf because you can make it any damn way you please. Here's a meatloaf stuffed with stinky pickled radish - takuan.

https://photos.app.goo.gl/PVVdqKe9BQ2PScYa7

[Bruce]

Pickled radish sounds good. I'll see if I can get daikon radish in the
sticks here.

--
Bruce
<https://emalm.com/?v=SQqZJ>

[dsi1]

I got a gallon of the stuff in the refrigerator. I got to do something about that - maybe make a takuan pie.

https://www.greedygourmet.com/recipes-for-diets/vegan/takuan/

[Gary]

dsi1 wrote:

> I certainly do love meatloaf because you can make it any damn way you
please.
> Here's a meatloaf stuffed with stinky pickled radish - takuan.
>
> https://photos.app.goo.gl/PVVdqKe9BQ2PScYa7

That's a scary looking meatloaf but I'll bet the taste is *right*. :)

[Gary]

On 11/25/2022 12:30 PM, jmcquown wrote:
> On 11/25/2022 11:47 AM, Dave Smith wrote:
>>
>> Feel free to show me where anyone said that all you eat is fast foods.
>> I confess there was some irony to you whinging to Jill about not
>> making the stock for her dish, that the store bought stock had no
>> flavour while you have admitted that you like McDonalds burgers.
>>
> Lots of people like McDonald's hamburgers or they wouldn't be in
> business.  I don't care if he or anyone else likes McD's.  The
> stock/broth thing was just silly.  I added boxed beef broth to a chuck
> roast and simmered it in the crockpot for hours.  Did he really think
> the roast itself and the seasonings wouldn't impart additional beef
> flavour to the broth?  Bones not required.

I agree with you there.

>
> He talks all the time about making turkey stock from scratch.  If he
> actually does that,

No need to wonder. I don't lie here. I always maintain a supply of
turkey or chicken stock/broth. When it gets low, so easy to make another
batch in the crockpot. Good to have on hand for many uses.

> the real question is why he had a frozen turkey (TV
> dinner) with some side dishes rather than cooking a small turkey which
> he could then use to make more stock.  Go figure.

Easy meal for the day, that's all. One year, I had 2 peanut butter and
grape jam sandwiches for Thanksgiving dinner. That was a sad extreme yet
once I ate them, all was fine. Just another filling meal.

As far as turkey for future stock, my daughter bought me one (I pay her
for it) and will bring it in the next few weeks.

[Gary]

dsi1 wrote:

> If I could find some cheap Mexican Swanson TV dinners,

> I'd buy a bunch. I really like those.

I remember those. Cheap Mexican food but a good variety
in each meal. I liked them too occasionally.
I guess we didn't buy them often enough so they quit making them.

[songbird]

Bruce wrote:
...

> Pickled radish sounds good. I'll see if I can get daikon radish in the
> sticks here.

you can buy seeds by the pound for a few bucks at a local
grain elevator (if they have a retail store). same for
turnips and other ground covers and blends. it's a great
way to make an area more productive and even be a potential
emergency source of food. once you can get the plants
growing and flowering then you will have a source of future
seeds and plants and then food if you ever need it.

i try to let some of each flower and drop seeds around
because i do like the plants and flowers, but they also can
smell a lot when rotting. turnips often remind me of the
smell of beer.


songbird

[Gary]

LOL! Such a simple meal and LOOK at all that mess.
No wonder they cost too much these days.

Just a few years ago you could often buy them for $2 or $2.50 each on
their frequent sales. Regular price was about $4.59 and too much.

Last week, they were "on sale" for $4.59 and regular price $6-something.
I passed.

[Cindy Hamilton]

Meh. If you looked at the ingredients for everything you put into a
meatloaf yourself, it might look nearly as bad. Ordinary enriched
all-purpose flour has 7 ingredients.

--
Cindy Hamilton

[Gary]

cshenk wrote:

> 3) Baked Green Bean Casserole. Had 1 can Italian flat beans and 1 blue

> lake french cut, added can of mushroom soup and topped with French
> fried onions. Baked.

Carol, I admire your bravery mentioning using a can of mushroom soup.
That doesn't go over very well here in RFC. lol

This Green Bean Casserole seems VERY popular in the USA.
I've never made it or had it but sounds good. Someday I'll give it a try.

[jmcquown]

Did I say I was going to eat the entire 1/2 duck on Thanksgiving? No, I
did not. I'm not upset but to me a frozen TV dinner is not
"traditional" even though it was turkey. As often as he talks about
always making turkey stock, I had to wonder why he didn't just buy
another small turkey.

Jill

[jmcquown]

I had to laugh at that, too. In a reply to me she said it was a
"traditional" Thanksgiving dinner. I suppose she saw the word "turkey"
and skipped right over the frozen TV dinner part.

Jill

[songbird]

Cindy Hamilton wrote:
...

> Meh. If you looked at the ingredients for everything you put into a
> meatloaf yourself, it might look nearly as bad. Ordinary enriched
> all-purpose flour has 7 ingredients.

i've never put flour in meatloaf. pasta yes when i was making
vegetarian versions, but good pasta only has two ingredients
(flour, water). the other ingredients in the vegetarian versions
were things like Texturized Vegetable Protien (likely just a
processed version of soybeans), tomato paste, oatmeal, corn meal
and water.

i just came into some instant cream of wheat breakfast stuff
that i'll eat up eventually, but having already tried one packet
i would not buy it again. texture is just a bit off. i'll mix
it in with the oatmeal just to use it up. regular cream of
wheat has in the past been ok, but i like the cocoa versions a
lot more. at times with peanut butter for extra staying power.


songbird

[songbird]

Gary wrote:
> cshenk wrote:
>
>> 3) Baked Green Bean Casserole. Had 1 can Italian flat beans and 1 blue
>> lake french cut, added can of mushroom soup and topped with French
>> fried onions. Baked.
>
>
> Carol, I admire your bravery mentioning using a can of mushroom soup.
> That doesn't go over very well here in RFC. lol

i don't care too much about what others do for white
sauces, but it works fine for us. the biggest trouble
i have with the stuff is that it contains MSG and
sometimes that can give me a headache.

> This Green Bean Casserole seems VERY popular in the USA.
> I've never made it or had it but sounds good. Someday I'll give it a try.

it's good eats if you like green beans, fried onions and
mushroom soup. :) it is tremendously better if you make
it with fresh steamed beans and don't use canned green
beans but this time of the year it may be hard to find
fresh green beans.


songbird

[jmcquown]

On 11/25/2022 11:23 PM, cshenk wrote:
> Glen Tuttle wrote:
>
>> jmcquown wrote:
>>> lol about what?  Sounds like a TV dinner but you made extra sides.
>>> Microwaved then mashed a sweet potato. "Stovetop stuffing" with
>>> some extra bread added but hey, you used homemade turkey stock.
>>> Maybe canned Italian green beans.  Happy Thanksgiving!
>>>
>>> Jill
>>>
>> And so you made a big turkey and sides dinner to share with whom?
>
> No, she made 1/2 a preroasted duck (feeds up to 6 in a minimal
> meathouse, feeds 4 in a normal American meat heavy one) and 'wild rice'
> plus some other stuff.
>

It was a small frozen pre-roasted duck half (Maple Leaf Farms is the
brand); no way would it have fed 6 people. Some of the wild rice went
into the baked pan of cornbread dressing. I ate some of it in place of
any kind of potato. The remainder of the cooked wild rice will be used
to make wild rice soup.

> She dissed another as he wasn't as 'fancy' as she was.
>

Most anything is fancier than a turkey TV dinner and doctored up
Stovetop stuffing.

> I guees I'm upset because this holiday means a LOT to many Americans.
> I spent time and money this year, like every year, and a LOT of people
> do that. I bought and gave out 5 turkeys and most of the sides to
> match. I also covered 5 elders on limited incomes and wanting just to
> know 'someone cared', with smaller meals suitable for 1 with leftovers
> or 2.
>

I didn't mention it but I bought a couple of turkeys to donate to the
food bank along with other "sides" (Pepperidge Farms stuffing crumbs,
both cornbread and regular), boxed broth for preparing the stuffing.
Canned vegetables. The local food bank doesn't usually have storage for
frozen or fresh anything but this time of year they accept frozen
turkeys. Unlike you, I don't go out of my way to point out when I make
food donations. Keep polishing that halo, girl.

> I don't ask others do that, but don't diss single people over a meal on
> that day that they like. It doesn't have to be a turkey (8lbs is
> smallest you will find here).
>

He posts about making turkey stock all the time. I'm just wondering why
he didn't have a turkey on "turkey day" rather than opting for a TV
dinner (comes with the "sides") then he went to the trouble to prepare
more sides. BTW, it appears you have skipped all the posts where he
"dissed" me for using boxed chicken or beef broth. He couldn't wait to
rag on me when used a little boxed chicken broth when I made roasted
butternut squash soup last month. He did it again when I used some
boxed beef broth when I slow cooked a small chuck roast in the crockpot
last weekend. Your reading of posts is very selective.

Jill

[Dave Smith]

I have had it. I remember my mother serving it when I was a kid. I had
recently visited a great uncle and going to watch him feed the pigs. The
casserole looked too much like pig slop. Many many years later were were
at my mothers for Christmas or Thanksgiving and I helped her in the
kitchen. She had me make that green bean casserole. Since I made it I
had to try it. It was delicious.


>

[Dave Smith]

On 2022-11-26 9:35 a.m., jmcquown wrote:
> On 11/25/2022 11:23 PM, cshenk wrote:

>>> And so you made a big turkey and sides dinner to share with whom?
>>
>> No, she made 1/2 a preroasted duck (feeds up to 6 in a minimal
>> meathouse, feeds 4 in a normal American meat heavy one) and 'wild rice'
>> plus some other stuff.
>>
> It was a small frozen pre-roasted duck half (Maple Leaf Farms is the
> brand); no way would it have fed 6 people.  Some of the wild rice went
> into the baked pan of cornbread dressing.  I ate some of it in place of
> any kind of potato.  The remainder of the cooked wild rice will be used
> to make wild rice soup.

Any time I have had roasted duck the serving was half the duck. They
aren't very big and there is not much meat on one.

[jmcquown]

On 11/26/2022 9:14 AM, songbird wrote:
> Cindy Hamilton wrote:
> ...
>> Meh. If you looked at the ingredients for everything you put into a
>> meatloaf yourself, it might look nearly as bad. Ordinary enriched
>> all-purpose flour has 7 ingredients.
>
> i've never put flour in meatloaf.

(snippage)

> i just came into some instant cream of wheat breakfast stuff
> that i'll eat up eventually, but having already tried one packet
> i would not buy it again. texture is just a bit off. i'll mix
> it in with the oatmeal just to use it up. regular cream of
> wheat has in the past been ok, but i like the cocoa versions a
> lot more. at times with peanut butter for extra staying power.
>
>
> songbird

I doubt Cindy meant put flour in meatloaf. I took it to mean there's no
reason to be afraid of the ingredients contained in things many people
use in every day cooking, including AP flour. I could be wrong. <shrug>

Jill

[jmcquown]

True, ducks aren't very big and there isn't that much meat on them.
Serves 6? Hardly! (Maybe they served huge ducks on her Navy ship...
sound familiar? LOL) At any rate, I did not and could not have eaten
the entire half duck in one meal. My appetite is not that big. There
was enough left over to slice off the bone to take for lunch on Monday
along with some of cornbread dressing and vegetables. I'll be making
soup with the remaining wild rice. 1 c. of wild rice cooked in 4 c.
water with salt & butter yields a lot, but that was my intention.

Jill

[Cindy Hamilton]

On 2022-11-26, songbird <song...@anthive.com> wrote:
> Cindy Hamilton wrote:
> ...
>> Meh. If you looked at the ingredients for everything you put into a
>> meatloaf yourself, it might look nearly as bad. Ordinary enriched
>> all-purpose flour has 7 ingredients.
>
> i've never put flour in meatloaf.

A lot of people use bread crumbs or a panade. Hence, flour.

> pasta yes when i was making
> vegetarian versions, but good pasta only has two ingredients
> (flour, water). the other ingredients in the vegetarian versions
> were things like Texturized Vegetable Protien (likely just a
> processed version of soybeans), tomato paste, oatmeal, corn meal
> and water.

I just don't get corn meal. It's always gritty.

--
Cindy Hamilton

[Cindy Hamilton]

On 2022-11-26, Gary <g.ma...@att.net> wrote:

I've never made it, but I've had it. It's ok if you like fully cooked
green beans, which I do not. If you're cooking for a crowd, it's easier
than trying to manage tender-crisp vegetables.

--
Cindy Hamilton

[Cindy Hamilton]

On 2022-11-26, songbird <song...@anthive.com> wrote:
>

> it's good eats if you like green beans, fried onions and
> mushroom soup. :) it is tremendously better if you make
> it with fresh steamed beans and don't use canned green
> beans but this time of the year it may be hard to find
> fresh green beans.

You can find raw green beans. Whether they're fresh is debatable.

--
Cindy Hamilton

[Cindy Hamilton]

Restaurant servings are geared to make you feel like you've got your
money's worth, while covering their fixed costs.

> They aren't very big and there is not much meat on one.

And I still can't eat half a duck. Either the breast or leg quarter is
plenty for me.

Duck breasts are somewhere between 4 and 14 ounces. Four ounces might be
a little more than I'd want in a single meal.

https://gfsstore.com/products/919869/
https://www.dartagnan.com/dartagnan-rohan-duck-breast/product/FDUPA002.html
https://www.dartagnan.com/moulard-magret-duck-breast/product/ZDUMA006.html

D'Artagnan's website gives me a powerful hankering for duck.


--
Cindy Hamilton

[Cindy Hamilton]

On 2022-11-26, jmcquown <j_mc...@comcast.net> wrote:
> On 11/26/2022 9:47 AM, Dave Smith wrote:
>> On 2022-11-26 9:35 a.m., jmcquown wrote:
>>> On 11/25/2022 11:23 PM, cshenk wrote:
>>
>>>>
>>>> No, she made 1/2 a preroasted duck (feeds up to 6 in a minimal
>>>> meathouse, feeds 4 in a normal American meat heavy one) and 'wild rice'
>>>> plus some other stuff.
>>>>
>>> It was a small frozen pre-roasted duck half (Maple Leaf Farms is the
>>> brand); no way would it have fed 6 people.  Some of the wild rice went
>>> into the baked pan of cornbread dressing.  I ate some of it in place
>>> of any kind of potato.  The remainder of the cooked wild rice will be
>>> used to make wild rice soup.
>>
>>
>> Any time I have had roasted duck the serving was half the duck.  They
>> aren't very big and there is not much meat on one.
>>
> True, ducks aren't very big and there isn't that much meat on them.
> Serves 6? Hardly!

If you had a soup with a few pieces of duck in it per person, it
certainly could feed 6.

--
Cindy Hamilton

[Dave Smith]

I gave up on cooking duck and relegated it to restaurant fare because
they just don't usually turn out well for me. There was one time when I
did a duck for New Years Eve and it was pretty good. No stuffing. I
served red cabbage on the side.

[Dave Smith]

I guess the idea is to cook it enough to get the grittiness out of it or
to use it in a way that the grit makes an interesting texture variation.
I like to do calamari with a mix of flour and cornmeal. I understand it
is often used with catfish, and I can see that adding something positive
to a fish whose texture I find lacking.

[Dave Smith]

We have been getting pretty good green means recently. They seem to be
reasonably fresh. I am a little spoiled when it comes to green beans
because when I was growing up we always had a vegetable garden and grew
lots of beans. My brothers and I would be sent out to pick them before
dinner. Excess fresh beans would be blanched and frozen and were pretty
good when served months later.

[Dave Smith]

This was a half a duck that fed six people. Carol acknowledge they are a
low meat family. I have had duck dishes in Thai restaurants that might
eke 6 servings from a whole duck. but any time I have had roast duck the
serving was half a duck. Math was never my forte but I am pretty sure
that works out to two servings per duck.

[jmcquown]

It could, but I'm not making duck soup. :)

Jill

[dsi1]

I made some stuffing on Thanksgiving using a cornbread stuffing mix. It was well received. If I had added some mushrooms and sausage it would have been pretty good. I like those seasoned stuffing mixes because I don't keep spices like sage or thyme in my house. Oddly enough, the only spice that I tasted in the stuffing was cinnamon. It was also on the sweet side. Most unusual!

https://www.safeway.com/shop/product-details.126350006.html

[songbird]

Dave Smith wrote:
...

> I guess the idea is to cook it enough to get the grittiness out of it or
> to use it in a way that the grit makes an interesting texture variation.
> I like to do calamari with a mix of flour and cornmeal. I understand it
> is often used with catfish, and I can see that adding something positive
> to a fish whose texture I find lacking.

in the veggie meatloafs i was making having some texture
was a bonus. it was a little bit precooked to make sure it
was done enough in the end.

polenta or grits are fine with me. even if a bit crunchy
they probably won't bother me. i like pasta a bit firmer
than most people too at times. when cooking it i may crunch
a few elbows.


songbird

[songbird]

Dave Smith wrote:
...

> We have been getting pretty good green means recently. They seem to be
> reasonably fresh. I am a little spoiled when it comes to green beans
> because when I was growing up we always had a vegetable garden and grew
> lots of beans. My brothers and I would be sent out to pick them before
> dinner. Excess fresh beans would be blanched and frozen and were pretty
> good when served months later.

most of the time when we have them here they're picked
the same day - i only cook them long enough to heat them
through and get them soft enough that Mom will eat them.
my own preference would be to just heat them through and
that is good enough. when i'm picking them i'm also often
munching on some - like peas they're way up there on the
list of our favorite foods.


songbird

[dsi1]

I love Peeking duck. The old school Chinese way of serving it is to cut up the skin and eat it in a bun or pancake with sauce and scallions. The duck meat is brought in on a separate plate. That's good because I don't like duck meat. The new way is to serve the skin with the duck meat. I guess it's less wasteful that way.

https://photos.app.goo.gl/zvWtdo1J5Z6t1Ra39

[dsi1]

Here's some greasy green beans. I guess I must have roasted it with the meatloaf. That probably wasn't a good idea.

https://photos.app.goo.gl/WNE5n8tHeWkzSgpT6

[Ed Pawlowski]

On 11/26/2022 12:07 PM, dsi1 wrote:

>
> I love Peeking duck. The old school Chinese way of serving it is to cut up the skin and eat it in a bun or pancake with sauce and scallions.

I think it would be uncomfortable eating a Peking duck while a Peeking
duck was sulking around staring at you chomping his relative.

[Mike Duffy]

On 2022-11-26, Dave Smith <adavid...@sympatico.ca> wrote:

> I gave up on cooking duck

I think the whole point is to save the
grease to make heavenly smashed potatoes.

[Hank Rogers]

Not if one of them was Popeye.

[Hank Rogers]

Yoose confused Uncle:

"I love Peeking duck."

"That's good because I don't like duck meat."

-- Tojo, 11-26-22

[GM]

HAHAHA

--
GM