Damsel and Barb made Cape Cod Times!
Felice Friese
Times food section, when "Damsel in dis Dress" and "Melba's Jammin'" leaped
off the page at me. The paper had an article about online food information
which mentioned RFC and quoted Carol and Barbara.
QUOTE
"RFC (rec.food.cooking) is one of the best things that ever happened to
me," says Carol, of St. Paul, Minnesota. "I'm disabled and don't get out
much. This newsgroup is my lifeline to the outside world," she adds.
"My best friend in real life is someone I met through the newsgroup. And
I have to say that the friends I correspond with from the newsgroup are some
of the kindest, most generous and caring people I've ever known, even though
I've never met them in person," says the Minnesota woman, whose online
moniker is "Damsel in dis Dress.
- - - - -
"I've made some wonderful acquaintances and a few good friends on
rec.food.cooking," says Barb Schaller, a resident of Minneapolis, Minn.
"We, um. tend to get off topic WAY too much here," she adds. "I'm no
exception to it. Because of that aspect of the group, there are folks here
who have followed my telling of planning my daughter's wedding (6 years
ago); followed my escapades as a blue ribbon winner at my State Fair
(Minnesota); and most recently have endured my descriptions of 'The Coming
of the First Grandchild.'"
Meeting offline with fellow food fans doesn't scare Schaller. In fact,
she recently flew to New Zealand and Australia for that very purpose.
"I have met some of the folks at potlucks (one in Seattle, one in
Calgary, Alberta, Canada) and have entertained more than one who have come
to my fair city (Minneapolis) for one reason or another," says the
self-proclaimed "Melba's Jammin'."
END QUOTE
It was nice way to start the day, once I'd mopped up the spewed coffee.
Felice
Damsel in dis Dress
Wow!
Damsel, blown away
Damsel in dis Dress
Louis Cohen is also quoted.
http://www.capecodonline.com/cctimes/food/
Damsel, still overwhelmed
--
Damsel's Unofficial Web Home of RFC:
http://home.att.net/~edible-complex/
Culinary FAQs, RFC Cook-Ins, Birthdays,
Signature Dishes, IRC Chat Channel:
DALnet #rec.food.cooking
Puester
>
> So there I was this morning, sipping my coffee and reading the Cape Cod
> Times food section, when "Damsel in dis Dress" and "Melba's Jammin'" leaped
> off the page at me. The paper had an article about online food information
> which mentioned RFC and quoted Carol and Barbara.
>
(snip)
Wooohooo!
What nice quotes! Is the CCT online?
I'd love to see the whole article.
gloria p
zxcvbob
http://www.capecodonline.com/cctimes/food/
There is even an indirect reference to Moosmeat. (see if you can find it)
Best regards,
Bob
Gina *
Re: Damsel and Barb made Cape Cod Times!
Group: rec.food.cooking Date: Thu, Apr 11, 2002, 1:32am (EDT+4) From:
damsel...@bigfoot.com.INVALID (Damsel in dis Dress)
but Louis Cohen is also quoted.
http://www.capecodonline.com/cctimes/food/
Damsel, still overwhelmed
---------------------
----------------- Congrats, Barb and Dams. Cool write-up.
(Question is, Dams, now that you're famous can we still be friends?)
Seriously, no finer women could've been written up.
Gina
BOB
"zxcvbob" <b...@a51web.net> wrote in message
news:3CB4F0B7...@a51web.net...
"parboiling ribs before smoking/grilling"
Alan Ladd
>how long it will stay online, but Louis
>Cohen is also quoted.
http://www.capecodonline.com/cctimes/food/
>Damsel, still overwhelmed
WOW! Pretty cool. I wonder how many lurkers we will get because of this
article. If you are one of those brought here by this article, please
chime in and say hello. Just curious to see how many were drawn here by
the article.
Alan
P.S. Wouldn't it have been funny if the $250 recipe referred to in the
article was about the alfredo sauce and not NM's cookies?
--
Did you ever notice that in commercials advertising psychics, they're
always going on and on about what the caller already knows? What good is
that to anyone?
PENMART01
<fri...@attbi.com> writes:
Should have posted the URL... for the complete article go here:
http://www.capecodonline.com/cctimes/food/
Not to worry folks, the Cape Cod Times is a nice family paper so yoose won't
find any quotes from me.
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."
Louis Cohen
--
Regards from sunny San Leandro
Louis Cohen
http://home.attbi.com/~louiscohen
N37° 43' 7" W122° 8' 42"
"When I came to California I had nothing,
and now I owe two millions of dollars"- John C. Frémont
"Damsel in dis Dress" <damsel...@bigfoot.com.INVALID> wrote in message
news:jnp9bukjgm062tm9q...@4ax.com...
Miche
wrote:
> http://www.capecodonline.com/cctimes/food/
>
> There is even an indirect reference to Moosmeat. (see if you can find
> it)
I did. :)
Miche
--
And you may say to yourself "Well -- how did I get here?"
-- Talking Heads, _Once in a Lifetime_
Jill McQuown
news:jnp9bukjgm062tm9q...@4ax.com...
Dams, I count myself as one of those "online people" you've never met ;-)
You're a sweetie!
As for Barb, she had the nerve to send me a jar of peach/raspberry
preserves. Oh, the gall! (smiling)
I love you both! Would never have 'met' either of you if I hadn't stumbled
into this ng in late 1998.
So as not to be prejudicial, other rfc friends include the elegant Margaret
Suran; the totally July-person and separated-at-birth sister Nancy Young;
the rock (literally) and recipe collector Ariane; Gloria P of coffee syrup
fame; Silvia from Vigo, Spain, and Carmen from Germany. Sheldon, of course
;-) Christine Dabney; Janine... I could go on and on, but I won't. You
know who you are!
Great article! Woo hooo~!
Jill
Steve Calvin
>
> So there I was this morning, sipping my coffee and reading the Cape Cod
> Times food section, when "Damsel in dis Dress" and "Melba's Jammin'" leaped
> off the page at me. The paper had an article about online food information
> which mentioned RFC and quoted Carol and Barbara.
KEWL, congradulations you two!
--
Steve
Jack Schidt
"Damsel in dis Dress" <damsel...@bigfoot.com.INVALID> wrote in message
> (top posted)
>
> Wow!
>
> Damsel, blown away
>
>
>
> "Felice Friese" <fri...@attbi.com> said:
>
> >So there I was this morning, sipping my coffee and reading the Cape Cod
> >Times food section, when "Damsel in dis Dress" and "Melba's Jammin'"
> leaped
> >off the page at me. The paper had an article about online food
information
> >which mentioned RFC and quoted Carol and Barbara.
> >
> >QUOTE
> >
> > "RFC (rec.food.cooking) is one of the best things that ever happened
> to
> >me," says Carol, of St. Paul, Minnesota. "I'm disabled and don't get out
> >much. This newsgroup is my lifeline to the outside world," she adds.
Hearty congrats to the both of you!! It's always nice to see your name in
print, especially when it's not the police blotter!!
now, don't get the big head; we all knew you when.....
Jack Fame
Celebrity Mango Pudding
3 mangos
1 can of evaporated milk
2 tablespoons of rum
sugar as desired
Peel and dice the mangos
Liquify the mango with milk, sugar and rum. Refrigerate before serving.
Peggy Haine
That is sooooooo wunnerful! Congrats to you both, and to Moosmeat too.
Cheers!
Peg
Melba's Jammin'
> So there I was this morning, sipping my coffee and reading the Cape
> Cod Times food section, when "Damsel in dis Dress" and "Melba's
> Jammin'" leaped off the page at me. The paper had an article about
> online food information which mentioned RFC and quoted Carol and
> Barbara.
Any chance you can send me a paper copy? There'd be a jar of jam in it
for you> And a Pickle Hat. :-)
--
-Barb, <www.jamlady.eboard.com>, updated 4/2/02
Mother Superior, Holy Order of the Sacred Sisters of St. Pectina
of Jella (HOSSSPoJ)
"Always in a jam, never in a stew; sometimes in a pickle."
Melba's Jammin'
penm...@aol.como (PENMART01) wrote:
(snip)
> >It was nice way to start the day, once I'd mopped up the spewed
> >coffee.
> >
> >Felice
>
> Should have posted the URL... for the complete article go here:
> http://www.capecodonline.com/cctimes/food/
>
> Not to worry folks, the Cape Cod Times is a nice family paper so
> yoose won't find any quotes from me.
>
>
> Sheldon
> ````````````
Thanks, Sheldon!! There's still a jar of jam in it for you, Felice, if
you get me a paper copy. :-)
And, Sheldon? I'm not as nice as I'm made out to be, but I show well.
Melba's Jammin'
Sonof...@webtv.net (Alan Ladd) wrote:
> >Here's a link to the article. Don't know
> >how long it will stay online, but Louis
> >Cohen is also quoted.
>
> http://www.capecodonline.com/cctimes/food/
>
> >Damsel, still overwhelmed
>
> WOW! Pretty cool. I wonder how many lurkers we will get because of this
> article. If you are one of those brought here by this article, please
> chime in and say hello.
But bring a recipe, eh?
>Just curious to see how many were drawn here by
> the article.
>
> Alan
>
> P.S. Wouldn't it have been funny if the $250 recipe referred to in the
> article was about the alfredo sauce and not NM's cookies?
LOL!!
These are great! St. Martin's table was a co-op type restaurant (I
think) in town several years ago. Don't know if they're still open.
{ Exported from MasterCook Mac }
St. Martin's Table Oatmeal Cookies
Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Cookies
Amount Measure Ingredient Preparation Method
1 cup softened margarine
1 1/2 cups sugar
1 egg
1/4 cup water
1 tsp. vanilla
1 1/4 cups flour
1/3 cup cocoa
1/2 tsp. soda
1/2 tsp. salt
3 cups rolled oats
1 cup semisweet chocolate chips
Make like cookies: Cream together margarine, sugar, egg, water, and
vanilla. Sift dry ingredients together, gradually add to creamed
mixture. Beat in rolled oats well. Stir in chocolate chips. Drop on a
lightly greased cookie sheet (about 1/2 cup dough). Bake at 350 degrees
for 10-12 minutes. Let sit a few minutes on sheets before removing to
cool completely. Make 1-1/2 dozen large cookies.
Using tablespoon, makes about 3 dozen cookies. Bake less time?
----------
Notes: Source: Sandy, March 10, 1991
_____
Melba's Jammin'
kitche...@webtv.net (Gina *) wrote:
(Looking at the ground) Aw, shucks, Gina. . . Now I suppose YOU want
some jam?? :-)
Richard Kaszeta
> These are great! St. Martin's table was a co-op type restaurant (I
> think) in town several years ago. Don't know if they're still open.
As of January 2002 (the last time I was in the twin cities), they were
still open, and doing well.
I used to eat their all the time, since my SO used to volunteer there.
It's fairly popular with the vegan crowd around that part of town.
The following is a variant of a mulligatawny recipe I got from them,
that I severely tweaked (mostly to add chicken, since I like chicken
in my muligatawny). (Sorry, I can't find the original)
4 chicken breasts, chopped into 1" chunks
1/4 cup Unbleached all-purpose Flour
1/3 cup vegetable oil
4 carrots, sliced thickly
2 yellow onions, finely chopped
2 stalks celery, sliced thickly 1/2-inch thick
1 1/2 tablespoons curry powder
1 1/2 teaspoons salt
3/4 teaspoon mace
1/4 teaspoon chili powder
dash cayenne
3/4 cup shredded coconut
1 bay leaf
3 cups chicken broth
4 cups water
1 cup raisins, chopped
1 cup brown rice
In a large dutch oven, add oil, onions, carrots, chicken, and celery.
Toss around until the chicken starts to brown and the onions are
translucent.
Combine powdered spices, and the flour. Dust it over the cooked
items, tossing them around to encourage browning. Cook for 2-3
minutes.
Add coconut, bay leaf, broth, and water. Mix it all up, and let it
simmer for a good long time, 2+ hours.
Remove bay leaf. Add raisins and rice. Cook another hour. Enjoy
--
Richard W Kaszeta
ri...@kaszeta.org
http://www.kaszeta.org/rich
Gar
wrote:
Congratulations to Carol, Barb, and Louis. It was fun reading the
article.
Gar
Damsel in dis Dress
>Congratulations to Carol, Barb, and Louis. It was fun reading the
>article.
Yeah, since you were mentioned prominently!! Heehee!
Thanks for being my best friend,
Carol
Gar
<damsel...@bigfoot.com.INVALID> wrote:
>Gar <Garg...@postmaster.co.uk> said:
>
>>Congratulations to Carol, Barb, and Louis. It was fun reading the
>>article.
>
>Yeah, since you were mentioned prominently!! Heehee!
>
>Thanks for being my best friend,
>Carol
<blushing> I guess the secret is out now.
Gar
PENMART01
>> http://www.capecodonline.com/cctimes/food/
>>
>> Not to worry folks, the Cape Cod Times is a nice family paper so
>> yoose won't find any quotes from me.
>>
>> Sheldon
>
>Thanks, Sheldon!! There's still a jar of jam in it for you, Felice, if
>you get me a paper copy. :-)
I betcha if you requested a paper copy directly from the Newspaper they'd
snail-mail you one... just explain who you are and tell em I said.
Go here: http://www.capecodonline.com/cctimes/aboutus/contactus.htm
PENMART01
Jammin' <barbsc...@earthlink.net> writes:
>Thanks, Sheldon!! There's still a jar of jam in it for you, Felice, if
>you get me a paper copy. :-)
>
>And, Sheldon? I'm not as nice as I'm made out to be, but I show well.
>"-)
And I'm nicer than I'm made out to be, just dosen't show well.
Snot
> Here's a link to the article. Don't know how long it
will stay online, but
> Louis Cohen is also quoted.
> http://www.capecodonline.com/cctimes/food/
> Damsel, still overwhelmed
I doff my Cubs' cap to you!! Wonderful
article...about some wonderful people!
<g>
Snot
--------------------------------------------
wyslane z serwisu easy cookbook - kukbuk izy
http://www.kuchnia.serwisy.net
http://www.kuchnia.serwisy.net.pl
--------------------------------------------
Miche
> In article <CC4t8.20357$%s3.67...@typhoon.ne.ipsvc.net>, "Felice
> Friese" <fri...@attbi.com> wrote:
>
> > So there I was this morning, sipping my coffee and reading the Cape
> > Cod Times food section, when "Damsel in dis Dress" and "Melba's
> > Jammin'" leaped off the page at me. The paper had an article about
> > online food information which mentioned RFC and quoted Carol and
> > Barbara.
>
>
> Any chance you can send me a paper copy? There'd be a jar of jam in it
> for you> And a Pickle Hat. :-)
Take up the offer! The pickle hats are neat.
Evelyn Chester
Maybe I should start reading the Cape Cod
Times.
Evelyn
PENMART01
<michec...@mac.com> writes:
>>
>> Any chance you can send me a paper copy? There'd be a jar of jam in it
>> for you> And a Pickle Hat. :-)
>
>Take up the offer! The pickle hats are neat.
>
>Miche
How big a pickle will it fit?
Felice Friese
Felice advises of CCT story (but forgets link).
Barb asks Felice:
Any chance you can send me a paper copy? There'd be a jar of jam in it
for you. And a Pickle Hat.
Miche advises:
Take up the offer! The pickle hats are neat.
Sheldon asks:
How big a pickle will it fit?
Felice replies:
How big a pickle you got?
Next?
Craig L.
"Felice Friese" <fri...@attbi.com> wrote in message
news:CInt8.22717$%s3.75...@typhoon.ne.ipsvc.net...
Not so much a pickle, as a gherkin?
Craig
PENMART01
<nos...@bigpond.net.au> writes:
Poor Craig.
Craig L.
"PENMART01" <penm...@aol.como> wrote in message
news:20020411182753...@mb-fo.aol.com...
> >
> >Not so much a pickle, as a gherkin?
> >
> >Craig
>
> Poor Craig.
lol Sheldon
Craig
Sandi Dunlap
"zxcvbob" <b...@a51web.net> wrote in message
news:3CB4F0B7...@a51web.net...
>
>
> Puester wrote:
> >
> > Felice Friese wrote:
> > >
> > > So there I was this morning, sipping my coffee and reading the Cape
Cod
> > > Times food section, when "Damsel in dis Dress" and "Melba's Jammin'"
leaped
> > > off the page at me. The paper had an article about online food
information
> > > which mentioned RFC and quoted Carol and Barbara.
> > >
> >
> >
> > Wooohooo!
> > What nice quotes! Is the CCT online?
> > I'd love to see the whole article.
> >
> > gloria p
>
> http://www.capecodonline.com/cctimes/food/
>
> There is even an indirect reference to Moosmeat. (see if you can find it)
In rec.food.barbecue, Cohen says., anyone asking about parboiling ribs
before smoking/grilling is deemed a troll
Sandi
Alan Ladd
>>WOW! Pretty cool. I wonder how many
>>lurkers we will get because of this
>>article. If you are one of those brought
>>here by this article, please chime in and
>>say hello.
>But bring a recipe, eh?
Oh but of course. No need to lower the signal to noise ratio with one
word posts saying hello.
Bring a recipe. Ask for a recipe. Heck, do what you like... just don't
post another $250 recipe :-)
Alan
--
Did you ever notice that in commercials advertising psychics, they're
always going on and on about what the caller already knows? What good is
that to anyone?
Alan Ladd
>Any chance you can send me a paper
>copy? There'd be a jar of jam in it for you
>And a Pickle Hat. :-)
How about if I send you a print out of the article? Would that be good
enough for a Pickle Hat? Or at least a picture of it since it's so
popular.
Gina *
Re: Damsel and Barb made Cape Cod Times!
barbsc...@earthlink.net (Melba's Jammin')
Re: Damsel and Barb made Cape Cod Times! ....snip....
some jam?? :-)
--
----------------------- ---------------
Barb, I'm just telling the truth. Having access to your knowledge here
and on rfp is reward enough.
Gina, who did her first jars of pickles today
GaryO
> In article <CC4t8.20357$%s3.67...@typhoon.ne.ipsvc.net>, "Felice
> Friese" <fri...@attbi.com> wrote:
>
> > So there I was this morning, sipping my coffee and reading the Cape
> > Cod Times food section, when "Damsel in dis Dress" and "Melba's
> > Jammin'" leaped off the page at me. The paper had an article about
> > online food information which mentioned RFC and quoted Carol and
> > Barbara.
>
>
> Any chance you can send me a paper copy? There'd be a jar of jam in it
> for you> And a Pickle Hat. :-)
Woo hoo! Congrats to Barb and Dams...in fact to RFC, too, for the good press!
GaryO
Harry Demidavicius
>In article <CC4t8.20357$%s3.67...@typhoon.ne.ipsvc.net>, "Felice Friese"
><fri...@attbi.com> writes:
>
>>So there I was this morning, sipping my coffee and reading the Cape Cod
>>Times food section, when "Damsel in dis Dress" and "Melba's Jammin'" leaped
>>off the page at me. The paper had an article about online food information
>>which mentioned RFC and quoted Carol and Barbara.
>>
>>It was nice way to start the day, once I'd mopped up the spewed coffee.
>>
>>Felice
>
>Should have posted the URL... for the complete article go here:
>http://www.capecodonline.com/cctimes/food/
>
>Not to worry folks, the Cape Cod Times is a nice family paper so yoose won't
>find any quotes from me.
>
>
>Sheldon
>````````````
>"Life would be devoid of all meaning were it without tribulation."
It *is* a good "commercial" for many rfc people. We've made many
friends on rfc. Some of them in person. More to come. Congrats Dams
on your time in the limelight. You are deserving.
Harry
aec
> In article <barbschaller-A2F2...@News.CIS.DFN.DE>, Melba's
> Jammin' <barbsc...@earthlink.net> writes:
>
> >Thanks, Sheldon!! There's still a jar of jam in it for you, Felice, if
> >you get me a paper copy. :-)
> >
> >And, Sheldon? I'm not as nice as I'm made out to be, but I show well.
> >"-)
>
> And I'm nicer than I'm made out to be, just dosen't show well.
>
Wanna bet?
To paraphrase St Exupery...
Things essential things in life are invisible to the eye...(maybe
'cause the lights are off??)
Anne
aec
Wow - that's man of you to admit that...!
;-)
Unless that's becoming kind of an "in" thing these days. We sometimes
get Howard Stern on TV over here (France) and I have to admit that I
sometimes watch it, even though I find next to nothing of any interest
in his show - it's just his bodaciousness that fascinates me (for
about five minutes)... Anyway - he is also bragging about being very
underendowed, just a little gherkin. Is this some new fad? I haven't
lived in the US for many many years - but it does seem like there are
a whole new breed of men who don't feel the need to play the big
macho! Quite refreshing, IMHO.
On the other hand, I could be completely misunderstanding what you
meant to say - in which case I most humbly and profusely apologise!!
Anne
aec
> So there I was this morning, sipping my coffee and reading the Cape Cod
> Times food section, when "Damsel in dis Dress" and "Melba's Jammin'" leaped
> off the page at me. The paper had an article about online food information
> which mentioned RFC and quoted Carol and Barbara.
>
> QUOTE
>
> "RFC (rec.food.cooking) is one of the best things that ever happened to
> me," says Carol, of St. Paul, Minnesota.
> - - - - -
> "I've made some wonderful acquaintances and a few good friends on
> rec.food.cooking," says Barb Schaller, a resident of Minneapolis, Minn.
I hope I make my point...not to be state-alistic or anything, but
there is something of a foody genius in most Minnesotans,
n'est-ce-pas? Where else on this green earth could you go to get
Corn Dog Alfredo? Or Lutefisk Lasagna? Not to mention Wild Rice and
mini-Marshmallow Danish!
Tongue out of cheek for a moment - I reckon RFC is pretty lucky to
have the likes of these ladies around...kind of raises the tone a bit
to have some Queen Trollops wafting in and out, eh?
Long may they reign, you betcha!
Anne
Steve Calvin
>
<snip>
> It *is* a good "commercial" for many rfc people. We've made many
> friends on rfc. Some of them in person. More to come. Congrats Dams
> on your time in the limelight. You are deserving.
>
> Harry
So true, would have been nice if they'd (the paper) had mentioned the
cookbook.
--
Steve
Nancy Young
> It *is* a good "commercial" for many rfc people. We've made many
> friends on rfc. Some of them in person.
(laughing) Harry, when I read this the first time I thought you
said Some of them in prison.
nancy
Melba's Jammin'
Izzat pronounced jerkin;?
--
-Barb, <www.jamlady.eboard.com>, updated 4/2/02
Mother Superior, Holy Order of the Sacred Sisters of St. Pectina
of Jella (HOSSSPoJ)
"Always in a jam, never in a stew; sometimes in a pickle."
PENMART01
writes:
Difficult to critique what does not yet exist.
PENMART01
Jammin' <barbsc...@earthlink.net> writes:
>In article <TUnt8.21162$vc3....@news-server.bigpond.net.au>, "Craig
>L." <nos...@bigpond.net.au> wrote:
>
>> "Felice Friese" <fri...@attbi.com> wrote in message
>> news:CInt8.22717$%s3.75...@typhoon.ne.ipsvc.net...
>> > Synopsis:
>> >
>> > Felice advises of CCT story (but forgets link).
>> >
>> > Barb asks Felice:
>> > Any chance you can send me a paper copy? There'd be a jar of jam in
>> > it
>> > for you. And a Pickle Hat.
>> >
>> > Miche advises:
>> > Take up the offer! The pickle hats are neat.
>> >
>> > Sheldon asks:
>> > How big a pickle will it fit?
>> >
>> > Felice replies:
>> > How big a pickle you got?
>> >
>> > Next?
>>
>> Not so much a pickle, as a gherkin?
>>
>> Craig
>
>Izzat pronounced jerkin;?
>--
>-Barb
Barb sure can slip in some good leg slappers.
Craig L.
"Melba's Jammin'" <barbsc...@earthlink.net> wrote in message
news:barbschaller-A6C4...@News.CIS.DFN.DE...
>
> Izzat pronounced jerkin;?
No that would be pronounced gherkin, since a jerkin was any sleeveless outer
garment, used by all classes of medieval society. But I'm sure you knew that.
Craig
Michael
> So there I was this morning, sipping my coffee and reading the Cape Cod
> Times food section, when "Damsel in dis Dress" and "Melba's Jammin'"
leaped
> off the page at me. The paper had an article about online food information
> which mentioned RFC and quoted Carol and Barbara.
>
> QUOTE
>
> "RFC (rec.food.cooking) is one of the best things that ever happened
to
> much. This newsgroup is my lifeline to the outside world," she adds.
> "My best friend in real life is someone I met through the newsgroup.
And
> I have to say that the friends I correspond with from the newsgroup are
some
> of the kindest, most generous and caring people I've ever known, even
though
> I've never met them in person," says the Minnesota woman, whose online
> moniker is "Damsel in dis Dress.
> "I've made some wonderful acquaintances and a few good friends on
> rec.food.cooking," says Barb Schaller, a resident of Minneapolis, Minn.
> exception to it. Because of that aspect of the group, there are folks here
> who have followed my telling of planning my daughter's wedding (6 years
> ago); followed my escapades as a blue ribbon winner at my State Fair
> (Minnesota); and most recently have endured my descriptions of 'The Coming
> of the First Grandchild.'"
> Meeting offline with fellow food fans doesn't scare Schaller. In fact,
> she recently flew to New Zealand and Australia for that very purpose.
> "I have met some of the folks at potlucks (one in Seattle, one in
> Calgary, Alberta, Canada) and have entertained more than one who have come
> to my fair city (Minneapolis) for one reason or another," says the
> self-proclaimed "Melba's Jammin'."
>
> END QUOTE
>
> It was nice way to start the day, once I'd mopped up the spewed coffee.
>
> Felice
Fantastic!! Especially since I adore the both of them..... Congrats to
both. Thanks for posting Felice.
Michael
Michael
"Gina *" <kitche...@webtv.net> wrote in message
news:29577-3C...@storefull-2358.public.lawson.webtv.net...
Re: Damsel and Barb made Cape Cod Times!
Group: rec.food.cooking Date: Thu, Apr 11, 2002, 1:32am (EDT+4) From:
damsel...@bigfoot.com.INVALID (Damsel in dis Dress)
Here's a link to the article. Don't know how long it will stay online,
but Louis Cohen is also quoted.
http://www.capecodonline.com/cctimes/food/
Damsel, still overwhelmed
--------------------------
---------------------
----------------- Congrats, Barb and Dams. Cool write-up.
(Question is, Dams, now that you're famous can we still be friends?)
Seriously, no finer women could've been written up.
Gina
****************
Everyone is going to want autographs. I'm betting they've bought matching
sunglasses ;-)
Michael
Michael
"Jill McQuown" <jmcq...@bellsouth.net> wrote in message
news:Rwet8.54019$VM5.23...@e3500-atl1.usenetserver.com...
> "Damsel in dis Dress" <damsel...@bigfoot.com.INVALID> wrote in message
> news:jnp9bukjgm062tm9q...@4ax.com...
> > Here's a link to the article. Don't know how long it will stay online,
> but
> > Louis Cohen is also quoted.
> > http://www.capecodonline.com/cctimes/food/
> >
> > Damsel, still overwhelmed
> > --
> > http://home.att.net/~edible-complex/
> > Culinary FAQs, RFC Cook-Ins, Birthdays,
> > Signature Dishes, IRC Chat Channel:
> > DALnet #rec.food.cooking
>
> Dams, I count myself as one of those "online people" you've never met ;-)
> You're a sweetie!
>
> As for Barb, she had the nerve to send me a jar of peach/raspberry
> preserves. Oh, the gall! (smiling)
> I love you both! Would never have 'met' either of you if I hadn't
stumbled
> into this ng in late 1998.
>
> So as not to be prejudicial, other rfc friends include the elegant
Margaret
> Suran; the totally July-person and separated-at-birth sister Nancy Young;
> the rock (literally) and recipe collector Ariane; Gloria P of coffee syrup
> fame; Silvia from Vigo, Spain, and Carmen from Germany. Sheldon, of
course
> ;-) Christine Dabney; Janine... I could go on and on, but I won't. You
> know who you are!
>
> Great article! Woo hooo~!
>
> Jill
So what am I, chopped liver? Sheesh... take a little vacation and you're
completely forgotten ;-) There are a lot of great people posting here.
Your list above and a bunch of others. And yes Jill, you are on my *list*
<grin>
Michael
Harry Demidavicius
Hopefully only as a Visitor ;0)
Harry
Jill McQuown
news:vQOt8.4045$3z3.3...@newsread1.prod.itd.earthlink.net...
cauliflower, how can a man who loves cauliflower be forgotten?
Which list... the killfile one? Seems I'm not making many friends lately.
But then, those who truly know me don't take offense at my sometimes bitchy
attitude ;-)
Jill
blake murphy
>>
>> Wooohooo!
>> What nice quotes! Is the CCT online?
>> I'd love to see the whole article.
>>
>> gloria p
>
>http://www.capecodonline.com/cctimes/food/
>
>There is even an indirect reference to Moosmeat. (see if you can find it)
>
>Best regards,
>Bob
Last year, Cosgrove says, each person with a computer used it
an average "seven hours a month."
[from the article]
pikers.
your pal,
blake
blake murphy
(Gina *) wrote:
>----------------------- ---------------
>Barb, I'm just telling the truth. Having access to your knowledge here
>and on rfp is reward enough.
>Gina, who did her first jars of pickles today
>
your pal,
blake
Steve Calvin
Good point Sheldon.
--
Steve
Take out the TRASH to e-mail
Sheryl Rosen
bla...@ix.netcom.com (blake murphy) wrote:
I'm thinking it might be time to make some bread and butter
pickles....if I can find a good price on kirby cukes.
--
---
Love like you've never been hurt
Live like there's no tomorrow
And dance like there's nobody watching
Melba's Jammin'
Sheryl Rosen <catm...@optonline.net> wrote:
(snip)
> I'm thinking it might be time to make some bread and butter
> pickles....if I can find a good price on kirby cukes.
Have you got a good recipe? Here's one.
{ Exported from MasterCook Mac }
Bread & Butter Pickles
Recipe By: posted to r.f.c. by Barb Schaller 4/14/02
Serving Size: 1
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.
Amount Measure Ingredient Preparation Method
4 quarts sliced medium cukes (about 25)
3 cups sliced onions (about 4 medium)
2 green peppers chopped (or 1 red
and 1 green)
3 cloves garlic sliced
1/3 cup canning salt
5 cups sugar
3 cups cider vinegar
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
2 tablespoons mustard seed
Combine cukes, onions, cauliflower, pepper, and garlic. Add salt; cover
with cracked ice; mix thoroughly. Let stand three hours, drain well.
Combine second column ingredients, pour over cuke mixture. Heat just to
a boil. Seal in hot, sterilized jars. Yield: 7-8 pints.
Source: Recipe is originally from an old Better Homes & Gardens
cookbook in 1983. My sister Anne adds 1 cup of cauliflowerettes to the
vegetable program. I bring the brine mixture to a boil, then add the
cukes to it -- maybe that cooks them a little less? I also process the
jars in a boiling water bath for 10-15 minutes or so to insure a seal;
does not affect the crispness of the product.
1993 - Threw in some red pepper flakes to see if that would impress the
judges. Weąll see. It did; they came in Second.
‹‹‹‹‹
Notes: Blue Ribbon Winner at the Minnesota State Fair in 1983, 1984
and 2001! In fact, it got the Big Prize for best of all the pickle
categorie. Used the pepper flakes.
_____
Gina *
Re: Damsel and Barb made Cape Cod Times! Re: Damsel and Barb made Cap
Group: rec.food.cooking Date: Sat, Apr 13, 2002, 8:17am (EDT+4) From:
bla...@ix.netcom.com (blake murphy) ..snip....
what kind pickles?
your pal,
blake
================== Mixed vegetable with dill, peppercorns,
coriander seeds as the spicing. Small cukes, baby carrots, onion
slices, red pepper strips, green pepper strips were the vegs.
I was a bit surprised how easy it was. Get a recipe from google, follow
directions to the letter, and I have 3 qts of veg pickles.
your pickled pal, gina
Sheryl Rosen
Great recipe, Barb, thanks!
Few questions, though.
What does the ice water bath do for the pickles? Just curious.
I have never seen canning salt. How does it compare to Kosher Salt?
I have never canned before. I made bread and butter pickles using Alton
Brown's recipe on FoodTv.com last summer, and used the pickling spice
blend from Penzey's. Those were refrigerator pickles, though. I have a
big gallon sized cookie jar I used for them and it came out great. Does
this recipe require canning?
Thanks for the help.
zxcvbob
>
> What does the ice water bath do for the pickles? Just curious.
It helps keep the crisp.
> I have never seen canning salt. How does it compare to Kosher Salt?
It is finer than koshering salt (about like table salt), and has no
anti-caking agents or iodine or other additives that may cloud the brine.
Before you say "Kosher salt is pure salt", my box of Morton's koshering salt
contains yellow sodium prussate, and it is marked "Kosher for Passover".
And I never said Kosher salt was iodized. I usually see canning salt in 5
pound bags.
> I have never canned before. I made bread and butter pickles using Alton
> Brown's recipe on FoodTv.com last summer, and used the pickling spice
> blend from Penzey's. Those were refrigerator pickles, though. I have a
> big gallon sized cookie jar I used for them and it came out great. Does
> this recipe require canning?
You can either can them, or store them in the refrigerator. There is no
need to do both. The refrigerator ones will be a little crisper. Whenever
I make pickles (not that often, really), I put up one half-gallon jar in the
fridge without canning them. If you process your pint or quart jars in a
boiling water bath for at least 10 minutes, there is no need to sterilize
the jars first (but they should be clean and hot when you fill them), but I
usually sterilize the first so I can get by with a 5 minute processing time.
> Thanks for the help.
>
Hope this helps :-)
Bob
Sheryl Rosen
wrote:
> It is finer than koshering salt (about like table salt), and has no
> anti-caking agents or iodine or other additives that may cloud the brine.
> Before you say "Kosher salt is pure salt", my box of Morton's koshering salt
> contains yellow sodium prussate, and it is marked "Kosher for Passover".
> And I never said Kosher salt was iodized. I usually see canning salt in 5
> pound bags.
>
I use Diamond Crystal kosher salt. It IS pure. Mortons (the purple box,
right?) has additives. I'll have to look for canning salt.
zxcvbob
Sheryl Rosen wrote:
>
> In article <3CBA0FC8...@a51web.net>, zxcvbob <b...@a51web.net>
> wrote:
>
> > It is finer than koshering salt (about like table salt), and has no
> > anti-caking agents or iodine or other additives that may cloud the brine.
> > Before you say "Kosher salt is pure salt", my box of Morton's koshering salt
> > contains yellow sodium prussate, and it is marked "Kosher for Passover".
> > And I never said Kosher salt was iodized. I usually see canning salt in 5
> > pound bags.
> >
>
> I use Diamond Crystal kosher salt. It IS pure. [snip]
That's wonderful. I don't doubt that it is pure salt. My point was just
that contrary to popular belief, koshering salt (a.k.a. "Kosher salt") is
not guaranteed to be free from additives. Also, the coarser grind will
affect the measurment if the recipe is by cups rather than pounds. It may
not matter, but it might depending on the recipe.
The pickling salt is often on the bottom shelf near the boxes of iodized
table salt.
Best regards,
bob
Goomba
>
> In article <catmandy-BCB3F4...@news2.srv.hcvlny.cv.net>,
> Sheryl Rosen <catm...@optonline.net> wrote:
> (snip)
> > I'm thinking it might be time to make some bread and butter
> > pickles....if I can find a good price on kirby cukes.
>
> Have you got a good recipe? Here's one.
>
> { Exported from MasterCook Mac }
>
> Bread & Butter Pickles
Could these be made up to the point of jarring them but instead just
kept in the fridge? I'm not a pickle (or jam!) queen at all.. more the
jester. But I want to try some refrigerator pickles. Alton Brown did a
good show on them last year. I wasn't sure if there was a difference in
the recipes depending on how you stored them?
Goomba
Goomba
> I have never canned before. I made bread and butter pickles using Alton
> Brown's recipe on FoodTv.com last summer, and used the pickling spice
> blend from Penzey's. Those were refrigerator pickles, though. I have a
> big gallon sized cookie jar I used for them and it came out great. Does
> this recipe require canning?
Ooops.. I should have kept reading. I just asked this same thing myself!
LOL
Goomba
The Cook
>In article <3CBA0FC8...@a51web.net>, zxcvbob <b...@a51web.net>
>wrote:
>
>> It is finer than koshering salt (about like table salt), and has no
>> anti-caking agents or iodine or other additives that may cloud the brine.
>> Before you say "Kosher salt is pure salt", my box of Morton's koshering salt
>> contains yellow sodium prussate, and it is marked "Kosher for Passover".
>> And I never said Kosher salt was iodized. I usually see canning salt in 5
>> pound bags.
>>
>
>I use Diamond Crystal kosher salt. It IS pure. Mortons (the purple box,
>right?) has additives. I'll have to look for canning salt.
Kosher salt is fine for pickling. Iodized won't hurt anything, just a
cloudy brine. It is perfectly OK to keep these pickles in the
refrigerator without processing.
Susan N.
Melba's Jammin'
<goom...@comcast.net> wrote:
Answered by mail, but for the rest, sure, don't process them; just store
them in the fridge. Recipe is easily halved.