Wednesday Dinner 6/14/23

[jmcquown]

Chuck roast, mashed potatoes and Fordhook limas. Nice, simple and
filling fare. :)

Jill

[itsjoan...@webtv.net]

Yum, maybe enough left over for sandwiches for lunch, too?

I'm getting ready to get up off my keester and do thick pork chops in the air
fryer. Also, I'll pressure cook some scrubbed and quartered new potatoes in
the Ninja pressure cooker. It also has an air fryer feature and after the potatoes
have cooked for 2 minutes I'll release the pressure, drain, and spritz the potatoes
with oil, season them, and crisp them up.

Bryan will have an apoplexy.

[Bryan Simmons]

I've seen worse from the White Trash Sisterhood.

--Bryan

[Dave Smith]

On 2023-06-14 5:04 p.m., jmcquown wrote:
> Chuck roast, mashed potatoes and Fordhook limas.  Nice, simple and
> filling fare. :)

The chuck roast and potatoes sound good. I will pass on the lima beans.s
We are about to have baked chicken breast and potatoes with some
asparagus and a Greek salad minus the black olives. My wife was
surprised that we didn't have Kalamatas on hand. We haven't had any
olives since my heart issue almost three years ago.

[itsjoan...@webtv.net]

Since that was such a short response, I take it the ambulance is on the way?

[jmcquown]

On 6/14/2023 5:54 PM, itsjoan...@webtv.net wrote:
> On Wednesday, June 14, 2023 at 4:04:58 PM UTC-5, jmcquown wrote:
>>
>> Chuck roast, mashed potatoes and Fordhook limas. Nice, simple and
>> filling fare. :)
>>
>> Jill
>>
> Yum, maybe enough left over for sandwiches for lunch, too?
>

The slow cooked chuck roast was already leftovers from the freezer. :)
There's still enough of everything to take for lunch tomorrow.

> I'm getting ready to get up off my keester and do thick pork chops in the air
> fryer.

I don't have an air fryer. How do you season them? When it comes to
thick-cut pork chops I tend to think stuffed pork chops (cornbread
stuffing) roasted.

> Also, I'll pressure cook some scrubbed and quartered new potatoes in
> the Ninja pressure cooker. It also has an air fryer feature and after the potatoes
> have cooked for 2 minutes I'll release the pressure, drain, and spritz the potatoes
> with oil, season them, and crisp them up.
>

Sounds good!

> Bryan will have an apoplexy.

No doubt.

Jill

[Hank Rogers]

Kudos. Very nice grub, your majesty. Congratulations.

[GM]

Is Jill's dinner one of those "meal kits" that one sees at her local Piggly - Wiggly, one wonders...???

--
GM

[Hank Rogers]

How magnanimous of you! I've seen some decent vittles these
poor old bitches posted in the past.

Good to see you are pleased too. I'm thinking you will post
more after kuth finally dies, and out of your mind. It will
free up trillions of your brain cells :)

[itsjoan...@webtv.net]

On Wednesday, June 14, 2023 at 5:40:46 PM UTC-5, jmcquown wrote:
>
> On 6/14/2023 5:54 PM, itsjoan...@webtv.net wrote:
> >
> > On Wednesday, June 14, 2023 at 4:04:58 PM UTC-5, jmcquown wrote:
> >>
> >> Chuck roast, mashed potatoes and Fordhook limas. Nice, simple and
> >> filling fare. :)
> >>
> >> Jill
> >>
> > Yum, maybe enough left over for sandwiches for lunch, too?
> >
> The slow cooked chuck roast was already leftovers from the freezer. :)
> There's still enough of everything to take for lunch tomorrow.
>

You know that will be better than any burger you could have picked from any
restaurant.

> >
> > I'm getting ready to get up off my keester and do thick pork chops in the air
> > fryer.
> >
> I don't have an air fryer. How do you season them? When it comes to
> thick-cut pork chops I tend to think stuffed pork chops (cornbread
> stuffing) roasted.
>

These get seasoned with Natures Seasons that I've added extra garlic and onion
powder to the jar. Plus some oregano, marjoram, tiny bit of cumin, etc. Then they're
cooked at 400° for 15 minutes each side as they're quite thick. Even though the air fryer
will cook both sides I do flip them as they benefit from a blast of the cooking element
which is located in the lid.

[itsjoan...@webtv.net]

*SNORT*

[dsi1]

Breakfast this morning was hash browns and eggs.

https://photos.app.goo.gl/7E3Vni17C7tac5rk9

[Hank Rogers]

Pay attention dummy. I will only tell you this once.

Jill is a bitter, nasty, mean, hateful old crone, but she is
NOT fake. I believe most of what she says.

You are a fake.

[jmcquown]

On 6/14/2023 7:06 PM, itsjoan...@webtv.net wrote:
> On Wednesday, June 14, 2023 at 5:40:46 PM UTC-5, jmcquown wrote:
>>
>> On 6/14/2023 5:54 PM, itsjoan...@webtv.net wrote:
>>>
>>> On Wednesday, June 14, 2023 at 4:04:58 PM UTC-5, jmcquown wrote:
>>>>
>>>> Chuck roast, mashed potatoes and Fordhook limas. Nice, simple and
>>>> filling fare. :)
>>>>
>>>> Jill
>>>>
>>> Yum, maybe enough left over for sandwiches for lunch, too?
>>>
>> The slow cooked chuck roast was already leftovers from the freezer. :)
>> There's still enough of everything to take for lunch tomorrow.
>>
> You know that will be better than any burger you could have picked from any
> restaurant.

No doubt! Then again, I haven't ordered a burger at a restaurant in at
least 14 years and it certainly wasn't from a fast food joint/takeout.

>>> I'm getting ready to get up off my keester and do thick pork chops in the air
>>> fryer.
>>>
>> I don't have an air fryer. How do you season them? When it comes to
>> thick-cut pork chops I tend to think stuffed pork chops (cornbread
>> stuffing) roasted.
>>
> These get seasoned with Natures Seasons that I've added extra garlic and onion
> powder to the jar. Plus some oregano, marjoram, tiny bit of cumin, etc. Then they're
> cooked at 400° for 15 minutes each side as they're quite thick. Even though the air fryer
> will cook both sides I do flip them as they benefit from a blast of the cooking element
> which is located in the lid.
>
>

Sounds good to me. Enjoy! :)

Jill

[itsjoan...@webtv.net]

On Wednesday, June 14, 2023 at 6:13:46 PM UTC-5, dsi1 wrote:
>
> Breakfast this morning was hash browns and eggs.
>
> https://photos.app.goo.gl/7E3Vni17C7tac5rk9
>

Bryan will call those burned. But they look good to me.

[jmcquown]

They look good to me, too, but that's a heck of a lot of potatoes to go
with only 2 eggs.

Jill

[Bruce]

Looks good to me too.

[Ed P]

Took my friend Sue to the Alicante Restaurant tonight. We used to go
there when we lived in CT. I worked with Sue for 26 years and we still
talk every week.
https://alicanterestaurant.com/

This is what I had
POLLO ALICANTE
Boneless Chicken Breast, Madeira Wine, Mushrooms Sauce- Garlic Mashed
Potatoes & Vegetables

Tomorrow AM I head to NC.

[Cindy Hamilton]

On 2023-06-14, jmcquown <j_mc...@comcast.net> wrote:
> Chuck roast, mashed potatoes and Fordhook limas. Nice, simple and
> filling fare. :)

Sounds tasty. Except, in my case, for the limas. Maybe I should
try them again to see if my taste has changed. It's not as if
they're expensive.

My Wednesday dinner was marinated garbanzo beans and a salad. Lunch
was broiled salmon, stir-fried vegetables, and a couple of bites of rice
at a local Japanese restaurant.

I told my doctor I'd try to go back to eating more like a hippie.

Today I'm taking my mother out to lunch for her birthday at an Italian
place near her house.

https://www.picanos.com

I think the "hippie chow" is going out the window. I can't find their
lunch menu; maybe they're doing dinner menu all day. I've found
several restaurants doing that, post-COVID.

Unless there's a good-looking special, I'll probably get Veal Marsala.

--
Cindy Hamilton

[Bruce]

Veal or lamb: for when normal cruel just isn't cruel enough.

[Gary]

On 6/14/2023 7:06 PM, itsjoan...@webtv.net wrote:
> On Wednesday, June 14, 2023 at 5:40:46 PM UTC-5, jmcquown wrote:
>>
>> On 6/14/2023 5:54 PM, itsjoan...@webtv.net wrote:
>>>
>>> On Wednesday, June 14, 2023 at 4:04:58 PM UTC-5, jmcquown wrote:
>>>>
>>>> Chuck roast, mashed potatoes and Fordhook limas. Nice, simple and
>>>> filling fare. :)
>>>>
>>>> Jill
>>>>
>>> Yum, maybe enough left over for sandwiches for lunch, too?
>>>
>> The slow cooked chuck roast was already leftovers from the freezer. :)
>> There's still enough of everything to take for lunch tomorrow.
>>
> You know that will be better than any burger you could have picked from any
> restaurant.

Doubtful and just how would she know that? She hasn't had *any*
restaurant burgers in 14 years.

[f...@sdf.org]

On 2023-06-14, jmcquown <j_mc...@comcast.net> wrote:

> Chuck roast, mashed potatoes and Fordhook limas. Nice, simple and
> filling fare. :)

I had 2 pb&js on toasted moldy reuben rye. Toasting is cooking, right?

--
SDF Public Access UNIX System - https://sdf.org

That which does not kill you makes you stranger.
-- Trevor Goodchild - AEon Flux

[itsjoan...@webtv.net]

You don't know that. Just because she doesn't post a blow-by-blow itinerary
of her daily life doesn't mean she hasn't had a restaurant burger in 14 years.
But why do you care if she has or hasn't?

[itsjoan...@webtv.net]

On Thursday, June 15, 2023 at 8:46:02 AM UTC-5, f...@sdf.org wrote:
>
> I had 2 pb&js on toasted moldy reuben rye. Toasting is cooking, right?
>

I think so. But I'd forgone the moldy bread and just had p-nut butter
on crackers.

[f...@sdf.org]

Had a taste for rye bread. Didn't notice the mold until my wife pointed
it out while eating pb&j #2.

Was going to brown ground beef, make some home fries, and mix them
both together with a can of Bush baked beans to have with some rye
bread. Gardening is more fun though, ran out of time to cook.

Paid the price this morning too. All that sugar makes me feel like I
have a hangover in the morning. Simple carbs such as pasta does the same
thing.

[Gary]

That's what she said to YOU just yesterday evening in this same thread.

--------------------------------------------------------------

Jill wrote:
On 6/14/2023 7:06 PM, itsjoan...@webtv.net wrote:
> On Wednesday, June 14, 2023 at 5:40:46 PM UTC-5, jmcquown wrote:
>>

>> On 6/14/2023 5:54 PM, itsjoan...@webtv.net wrote:
>>>
>>> On Wednesday, June 14, 2023 at 4:04:58 PM UTC-5, jmcquown wrote:
>>>>
>>>> Chuck roast, mashed potatoes and Fordhook limas. Nice, simple and

>>>> filling fare. 😄

>>>>
>>>> Jill
>>>>
>>> Yum, maybe enough left over for sandwiches for lunch, too?
>>>

>> The slow cooked chuck roast was already leftovers from the freezer. 😄

>> There's still enough of everything to take for lunch tomorrow.
>>
> You know that will be better than any burger you could have picked
from any
> restaurant.

No doubt! Then again, I haven't ordered a burger at a restaurant in at
least 14 years and it certainly wasn't from a fast food joint/takeout.

>>> I'm getting ready to get up off my keester and do thick pork chops
in the air
>>> fryer.
>>>
>> I don't have an air fryer. How do you season them? When it comes to
>> thick-cut pork chops I tend to think stuffed pork chops (cornbread
>> stuffing) roasted.
>>
> These get seasoned with Natures Seasons that I've added extra garlic
and onion
> powder to the jar. Plus some oregano, marjoram, tiny bit of cumin,
etc. Then they're
> cooked at 400° for 15 minutes each side as they're quite thick. Even
though the air fryer
> will cook both sides I do flip them as they benefit from a blast of
the cooking element
> which is located in the lid.
>
>

Sounds good to me. Enjoy! 😄

Jill
-------------------------------------------------------------------

[itsjoan...@webtv.net]

On Thursday, June 15, 2023 at 1:04:15 PM UTC-5, Gary wrote:
>
> On 6/15/2023 11:52 AM, itsjoan...@webtv.net wrote:
> >
> > On Thursday, June 15, 2023 at 6:36:01 AM UTC-5, Gary wrote:
> >>
> >> On 6/14/2023 7:06 PM, itsjoan...@webtv.net wrote:
> >>>
> >>> On Wednesday, June 14, 2023 at 5:40:46 PM UTC-5, jmcquown wrote:
> >>>>
> >>>> There's still enough of everything to take for lunch tomorrow.
> >>>>
> >>> You know that will be better than any burger you could have picked from any
> >>> restaurant.
> >>>
> >> Doubtful and just how would she know that? She hasn't had *any*
> >> restaurant burgers in 14 years.
> >>
> > You don't know that. Just because she doesn't post a blow-by-blow itinerary
> > of her daily life doesn't mean she hasn't had a restaurant burger in 14 years.
> > But why do you care if she has or hasn't?
> >
> That's what she said to YOU just yesterday evening in this same thread.
>

So, I missed it. Take a valium and calm down; it's not the end of the world.

[Bryan Simmons]

On Thursday, June 15, 2023 at 12:22:03 PM UTC-5, f...@sdf.org wrote:
> On 2023-06-15, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
> > On Thursday, June 15, 2023 at 8:46:02 AM UTC-5, f...@sdf.org wrote:
>
> >> I had 2 pb&js on toasted moldy reuben rye. Toasting is cooking, right?
>
> > I think so. But I'd forgone the moldy bread and just had p-nut butter
> > on crackers.
> Had a taste for rye bread. Didn't notice the mold until my wife pointed
> it out while eating pb&j #2.
>
> Was going to brown ground beef, make some home fries, and mix them
> both together with a can of Bush baked beans to have with some rye
> bread.
>

Trying to out trashy Princess Jill? You can join the Sisterhood.
They let boys in you know.

--Bryan

[itsjoan...@webtv.net]

Back so soon from the hospital???

[Bruce]

Mental hospital? A quick emergency lobotomy?

[fos]

On 2023-06-15, Bryan Simmons <bryang...@gmail.com> wrote:

> On Thursday, June 15, 2023 at 12:22:03 PM UTC-5, f...@sdf.org wrote:

>> Was going to brown ground beef, make some home fries, and mix them
>> both together with a can of Bush baked beans to have with some rye
>> bread.

> Trying to out trashy Princess Jill? You can join the Sisterhood.
> They let boys in you know.

One persons trash is another persons treasure.

If you (or anyone else here) is ever near Rochester in Western New York,
hit me up and I'll buy you a Garbage Plate at Steve T's.

https://stevethots.com/

https://www.bing.com/images/search?q=gabage+plate


--
f...@sdf.org

[Gary]

No worries. YOU take a Valium and quit trying to find arguments with me
that don't even exist.

[Michael Trew]

Looks good to me three, and it looks like the perfect amount of
potatoes. ;) That said, it would be brunch for me; too heavy for
breakfast.

[Michael Trew]

On 6/15/2023 5:31 AM, Cindy Hamilton wrote:
> On 2023-06-14, jmcquown<j_mc...@comcast.net> wrote:
>> Chuck roast, mashed potatoes and Fordhook limas. Nice, simple and
>> filling fare. :)
>
> Sounds tasty. Except, in my case, for the limas. Maybe I should
> try them again to see if my taste has changed. It's not as if
> they're expensive.

The only way I've had them is what my family called "sour beans".
Probably just a can of limas, rinsed, with oil/vinegar/S&P. Oh, and
onions diced up fine. Nice summer food, served chilled. I might have
to make that one of these days.

[Cindy Hamilton]

Needs bacon. And nix the ketchup. No need to cover the flavor of
the potatoes.

--
Cindy Hamilton

[Mike Duffy]

fOn 2023-06-16, Michael Trew wrote:

> potatoes.


'Carnival Eats' aired a segment where a chef
jigged a sort of lathe that turned a big
russet into two 15-foot curly fries.

Then he rolled it into one basket and it cooked
up into a basket-sized block.

[Bruce]

Looks like for two people to me. Or for one American :)

[dsi1]

The way you get potatoes to be brown and crispy is to use a lot of oil. After flipping it over, I use the Korean technique of adding more oil around the edges and moving it around to get the oil underneath.

[dsi1]

That was for 2 people. Actually, the potatoes were enough for 3 people. This morning we had a grilled cheese sandwich with ham and eggs. We each had half a sandwich since we don't eat much these days.

[Bruce]

Ah, so that's a Korean technique :)

[dsi1]

It could be an Australian technique - I can't say. It's probably not an American technique. My guess is that the minions of rfc will try to set me straight.

[Cindy Hamilton]

More oil isn't needed, according to the Swiss:

https://www.seriouseats.com/rosti-recipe-5217302

I'd rather have 'em cooked in butter than oil anyway. Maybe with
a little bacon grease.

--
Cindy Hamilton

[Gary]

No ketchup on that, please.

[Bryan Simmons]

When I was a little kid, my family put ketchup on egg
sandwiches. I found it pretty repulsive at the time.
They also put margarine on toast, and I wouldn't eat
that either. Boy, am I glad that I don't have to eat
some of the stuff I was served growing up. I strongly
disagree with these folks.
https://saltwatermecca.com/are-whiting-good-to-eat/

--Bryan

[jmcquown]

On 6/15/2023 11:52 AM, itsjoan...@webtv.net wrote:

Actually, I did say that. But you do have a very valid point, why the
hell does he care? He's like an annoying little gnat buzzing around.
Believe me, my homemade chuck roast dinner was better than any
restaurant burger.

Jill

[jmcquown]

Exactly. Besides, it definitely *was* better than any restaurant burger. :)

Jill

[jmcquown]

You're the one always trying to start arguments, Gary. You don't even
like pot roast so you immediately jump on her reply to my post to say
it's *doubtful* my chuck roast dinner will be better than any burger.
I'm pretty sure she does know that, as did I.

Jill

[jmcquown]

On 6/15/2023 5:31 AM, Cindy Hamilton wrote:
> On 2023-06-14, jmcquown <j_mc...@comcast.net> wrote:
>> Chuck roast, mashed potatoes and Fordhook limas. Nice, simple and
>> filling fare. :)
>
> Sounds tasty. Except, in my case, for the limas. Maybe I should
> try them again to see if my taste has changed. It's not as if
> they're expensive.
>

Caveat: I'm not a fan of baby lima beans. It's the frozen Fordhooks
that I do like. But hey, I don't expect everyone to like them.

> My Wednesday dinner was marinated garbanzo beans and a salad. Lunch
> was broiled salmon, stir-fried vegetables, and a couple of bites of rice
> at a local Japanese restaurant.
>
> I told my doctor I'd try to go back to eating more like a hippie.
>
What's different? You love marinated garbanzo beans and salad.

> Today I'm taking my mother out to lunch for her birthday at an Italian
> place near her house.
>
> https://www.picanos.com
>
Nice of you to do that.

> I think the "hippie chow" is going out the window. I can't find their
> lunch menu; maybe they're doing dinner menu all day. I've found
> several restaurants doing that, post-COVID.
>
> Unless there's a good-looking special, I'll probably get Veal Marsala.
>
I wouldn't object to the veal marsala. Or veal piccata. :)

Jill

[Bruce]

On Sat, 17 Jun 2023 14:50:57 -0400, jmcquown <j_mc...@comcast.net>
wrote:

>On 6/15/2023 11:52 AM, itsjoan...@webtv.net wrote:
>> On Thursday, June 15, 2023 at 6:36:01 AM UTC-5, Gary wrote:
>>>
>>> On 6/14/2023 7:06 PM, itsjoan...@webtv.net wrote:
>>>>
>>>> On Wednesday, June 14, 2023 at 5:40:46 PM UTC-5, jmcquown wrote:
>>>>>
>>>>> There's still enough of everything to take for lunch tomorrow.
>>>>>
>>>> You know that will be better than any burger you could have picked from any
>>>> restaurant.
>>>>
>>> Doubtful and just how would she know that? She hasn't had *any*
>>> restaurant burgers in 14 years.
>>>
>> You don't know that. Just because she doesn't post a blow-by-blow itinerary
>> of her daily life doesn't mean she hasn't had a restaurant burger in 14 years.
>> But why do you care if she has or hasn't?
>
>Actually, I did say that. But you do have a very valid point

So she's wrong, but nevertheless has a valid point. That's the
Sisterhood for ya!

[Bruce]

On Sat, 17 Jun 2023 14:53:24 -0400, jmcquown <j_mc...@comcast.net>
wrote:

Ok, which one of you is Bonnie and which one is Clyde? Who's the butch
one?

[Bruce]

On Thu, 15 Jun 2023 09:31:57 GMT, Cindy Hamilton
<hami...@invalid.com> wrote:

>On 2023-06-14, jmcquown <j_mc...@comcast.net> wrote:
>> Chuck roast, mashed potatoes and Fordhook limas. Nice, simple and
>> filling fare. :)
>
>Sounds tasty. Except, in my case, for the limas. Maybe I should
>try them again to see if my taste has changed. It's not as if
>they're expensive.
>

>My Wednesday dinner was marinated garbanzo beans and a salad. Lunch
>was broiled salmon, stir-fried vegetables, and a couple of bites of rice
>at a local Japanese restaurant.
>
>I told my doctor I'd try to go back to eating more like a hippie.

That means no meat, unless it's roadkill. Accidental roadkill, that
is.

[dsubd]

On Fri, 16 Jun 2023 11:36:03 -0000 (UTC)
fos <f...@sdf.org> wrote:

> On 2023-06-15, Bryan Simmons <bryang...@gmail.com> wrote:

> > On Thursday, June 15, 2023 at 12:22:03 PM UTC-5, f...@sdf.org wrote:
>
> >> Was going to brown ground beef, make some home fries, and mix them
> >> both together with a can of Bush baked beans to have with some rye
> >> bread.
>
> > Trying to out trashy Princess Jill? You can join the Sisterhood.
> > They let boys in you know.
>
> One persons trash is another persons treasure.
>
> If you (or anyone else here) is ever near Rochester in Western New York,
> hit me up and I'll buy you a Garbage Plate at Steve T's.
>
> https://stevethots.com/
>
> https://www.bing.com/images/search?q=gabage+plate
>
>
> --
> f...@sdf.org
> SDF Public Access UNIX System - https://sdf.org

Minus the sloppy mac salad puleeze!

Aloha boi gets that and some loco moco souse.

--
dsubd <d...@sub.org>

[itsjoan...@webtv.net]

Jill can be Bonnie, I'll be Blanche, and you can be Buck. Clyde is still open
for a nominee. If Sheldon were still around he'd make a great Clyde.

[Bruce]

Yes, but Blanche and Buck sound like two horses.

[itsjoan...@webtv.net]

Buck was Clyde's brother and Blanche was Buck's wife.

[Bruce]

On Sat, 17 Jun 2023 13:48:07 -0700 (PDT), "itsjoan...@webtv.net"

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

>On Saturday, June 17, 2023 at 3:17:13 PM UTC-5, Bruce wrote:
>>
>> On Sat, 17 Jun 2023 13:12:21 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >On Saturday, June 17, 2023 at 2:15:15 PM UTC-5, Bruce wrote:
>> >>
>> >> On Sat, 17 Jun 2023 14:53:24 -0400, jmcquown <j_mc...@comcast.net>
>> >> wrote:
>> >> >
>> >> >On 6/15/2023 3:19 PM, itsjoan...@webtv.net wrote:
>> >> >>
>> >> Ok, which one of you is Bonnie and which one is Clyde? Who's the butch
>> >> one?
>> >>
>> >Jill can be Bonnie, I'll be Blanche, and you can be Buck. Clyde is still open
>> >for a nominee. If Sheldon were still around he'd make a great Clyde.
>> >
>> Yes, but Blanche and Buck sound like two horses.
>>
>Buck was Clyde's brother and Blanche was Buck's wife.
>

Lol, ok, not their horses. Maybe they had a car, now that I think
about it.

[Cindy Hamilton]

On 2023-06-17, jmcquown <j_mc...@comcast.net> wrote:
> On 6/15/2023 5:31 AM, Cindy Hamilton wrote:
>> On 2023-06-14, jmcquown <j_mc...@comcast.net> wrote:
>>> Chuck roast, mashed potatoes and Fordhook limas. Nice, simple and
>>> filling fare. :)
>>
>> Sounds tasty. Except, in my case, for the limas. Maybe I should
>> try them again to see if my taste has changed. It's not as if
>> they're expensive.
>>
> Caveat: I'm not a fan of baby lima beans. It's the frozen Fordhooks
> that I do like. But hey, I don't expect everyone to like them.
>
>> My Wednesday dinner was marinated garbanzo beans and a salad. Lunch
>> was broiled salmon, stir-fried vegetables, and a couple of bites of rice
>> at a local Japanese restaurant.
>>
>> I told my doctor I'd try to go back to eating more like a hippie.
>>
> What's different? You love marinated garbanzo beans and salad.

Even more beans and lentils. Less cheese. More whole grains. Less
white bread. Thus far, I'm not doing very well on that. We keep white
bread on hand because my husband likes it, and it's much easier to take
a slice than to cook farro or something. We don't use enough bread to
make it worth buying two kinds (since there's no preservatives in it,
it doesn't last very long).

>> Today I'm taking my mother out to lunch for her birthday at an Italian
>> place near her house.
>>
>> https://www.picanos.com
>>
> Nice of you to do that.
>
>> I think the "hippie chow" is going out the window. I can't find their
>> lunch menu; maybe they're doing dinner menu all day. I've found
>> several restaurants doing that, post-COVID.
>>
>> Unless there's a good-looking special, I'll probably get Veal Marsala.
>>
> I wouldn't object to the veal marsala. Or veal piccata. :)

I ended up with one of the daily specials: veal and morels.
By the time I had salad, a side of pasta, and some broccoli,
I was able take home two of the three scalloppini. I had them
for lunch yesterday, with some green beans.

--
Cindy Hamilton

[Dave Smith]

That would be impressive. I have had some pretty impressive burgers in
restaurants. That is real restaurants, not fast food joints.

[Hank Rogers]

Fool. You are addressing her highness. Spit out that chaw of
tobacco and act like you have some sense.

[songbird]

Cindy Hamilton wrote:
...

> Even more beans and lentils. Less cheese. More whole grains. Less
> white bread. Thus far, I'm not doing very well on that. We keep white
> bread on hand because my husband likes it, and it's much easier to take
> a slice than to cook farro or something. We don't use enough bread to
> make it worth buying two kinds (since there's no preservatives in it,
> it doesn't last very long).

hmm, something must be strange there, we can keep homemade
bread in the fridge for a month or two without it going bad.
no preservatives added, pretty simple recipe (unbleached flour,
water, salt, yeast, a bit of sugar, some grease to keep it
from sticking).


songbird

[Cindy Hamilton]

On 2023-06-18, songbird <song...@anthive.com> wrote:
> Cindy Hamilton wrote:
> ...
>> Even more beans and lentils. Less cheese. More whole grains. Less
>> white bread. Thus far, I'm not doing very well on that. We keep white
>> bread on hand because my husband likes it, and it's much easier to take
>> a slice than to cook farro or something. We don't use enough bread to
>> make it worth buying two kinds (since there's no preservatives in it,
>> it doesn't last very long).
>
> hmm, something must be strange there, we can keep homemade
> bread in the fridge for a month or two without it going bad.

We don't refrigerate bread. That makes it go stale faster. I
can't get him to freeze it the day it comes home from the bakery,
which would retard retrogradation.

--
Cindy Hamilton

[Bruce]

We put it in the freezer and toast the slices we want. But that's
supermarket bread. We can't find artisanal bread here, unless I start
making it again myself.

[songbird]

we also freeze it without problems. double bag it.
it doesn't go stale and the toaster works well as also
does the microwave.


songbird

[jmcquown]

When it comes to restaurants I tend to order things I wouldn't make at
home. I was wrong about the 14 years since I ordered a burger in a
restaurant, BTW. I forgot about the burger I had at the Club. (Out of
sight, out of mind.) It was a good burger, but for the price I could
have made *four* of them that were just as good, if not better. :)

Jill

[Gary]

In the past year, I've been buying fresh bread but enough each time to
last for 3-4 weeks and still seem fresh.

It all goes into the freezer with the current one in the fridge. I get
fresh bread all times "or so it seems to be."

One thing that seems to make the big difference is to suck out all the
air in each bag after you use it. Hey it works for me.

[jmcquown]

It's official! Gary sucks! ;)

Jill

[Gary]

If you buy bread from a local bakery and like fresh, why not buy there
every few days. No freezer required.


>

[Gary]

Guilty as charged. :)
Also, thank you for the Sheldon update.
I'm a bit surprised that he seems not to care about ever going home.

[Cindy Hamilton]

I. Can't. Get. My. Husband. To. Freeze. Bread.

--
Cindy Hamilton

[Cindy Hamilton]

Because it's $7 per loaf and a 15-mile round trip.

I end up buying bread a couple of times a week anyway. Maybe
less now that I'm trying to cut down.

--
Cindy Hamilton

[jmcquown]

On 6/18/2023 9:12 AM, Gary wrote:
> On 6/18/2023 8:15 AM, jmcquown wrote:
>> On 6/18/2023 7:55 AM, Gary wrote:
>>> On 6/18/2023 6:47 AM, songbird wrote:
>>>> Cindy Hamilton wrote:
>>>>> On 2023-06-18, songbird <song...@anthive.com> wrote:
>>>>>> Cindy Hamilton wrote:
>>>>>> ...

>>>>> We don't refrigerate bread.  That makes it go stale faster.  I
>>>>> can't get him to freeze it the day it comes home from the bakery,
>>>>> which would retard retrogradation.
>>>>
>>>>    we also freeze it without problems.  double bag it.
>>>> it doesn't go stale and the toaster works well as also
>>>> does the microwave.
>>>
>>> In the past year, I've been buying fresh bread but enough each time
>>> to last for 3-4 weeks and still seem fresh.
>>>
>>> It all goes into the freezer with the current one in the fridge. I
>>> get fresh bread all times "or so it seems to be."
>>>
>>> One thing that seems to make the big difference is to suck out all
>>> the air in each bag after you use it. Hey it works for me.
>>>
>>>
>>>
>> It's official!  Gary sucks! ;)
>
> Guilty as charged.  :)
> Also, thank you for the Sheldon update.
> I'm a bit surprised that he seems not to care about ever going home.
>
>

Why surprised? Did it ever occur to you he's more comfortable where he
is? He's not in a Snake Pit asylum. Sheldon is not the active person
he pretended to be. He hasn't been for years. No climbing on the
tractor to mow the back 40, no gardening. No taking care of the barn
cats, either. His wife did all of that. She didn't just dump him there
and abandon him. I believe him when he says he's comfortable, he has
friends and wonder of wonders, he likes bacon. :)

Jill

[jmcquown]

I hear you. I freeze bread but that's only because I eat so little of it.

Jill

[Dave Smith]

I used to always go for the stuff I could not get at home, but then when
new restaurants opened up around here I started trying burgers. I
figured if they couldn't make a good burger their other food was
probably crappy too.

[Dave Smith]

I get all my bread from an excellent bakery in town. We don't eat a lot
of bread. My wife almost never eats bread and a loaf lasts me more than
a week. I usually check the day old section first. It always goes into
the freezer when I get home and there is almost no difference between
the fresh bread and the day old bread once it has been in the freeze.
Most of it gets toasted, so there is even less difference.

[jmcquown]

Sorry, but that's not a great indication of whether or not any of the
other food on the menu would be good. It's not difficult for most
restaurants (not talking fast food) to make a good burger. Besides, my
original post was about really nice tender chuck roast. Joan mentioned
burgers but there is no comparison between the two.

Jill

[Dave Smith]

His loss. The sliced bread I get is likely to be toasted and it will
keep for weeks in the freeze. If I get a good loaf of unsliced bread it
I will keep it on the counter in a paper bag and try to use it up before
it petrifies. After 3-4 days it is likely to end up as French toast.

[Cindy Hamilton]

In fact, I have a partial loaf of whole-grain sourdough in the freezer.
I never get to it because there's always slightly stale white bread that
needs to be eaten up before it goes bad.

--
Cindy Hamilton

[Cindy Hamilton]

On 2023-06-18, jmcquown <j_mc...@comcast.net> wrote:

> On 6/18/2023 11:09 AM, Dave Smith wrote:
>> On 2023-06-18 7:49 a.m., jmcquown wrote:
>>> On 6/17/2023 6:36 PM, Dave Smith wrote:
>>
>>>> That would be impressive. I have had some pretty impressive burgers
>>>> in restaurants.  That is real restaurants, not fast food joints.
>>>>
>>>>
>>> When it comes to restaurants I tend to order things I wouldn't make at
>>> home.  I was wrong about the 14 years since I ordered a burger in a
>>> restaurant, BTW.  I forgot about the burger I had at the Club.  (Out
>>> of sight, out of mind.)  It was a good burger, but for the price I
>>> could have made *four* of them that were just as good, if not better. :)
>>>
>>
>> I used to always go for the stuff I could not get at home, but then when
>> new restaurants opened up around here I started trying burgers. I
>> figured if they couldn't make a good burger their other food was
>> probably crappy too.
>>
> Sorry, but that's not a great indication of whether or not any of the
> other food on the menu would be good. It's not difficult for most
> restaurants (not talking fast food) to make a good burger.

Probably. Although it's easy to make a mediocre burger. Not
cooked to the right temperature, inadequate bun, underripe tomato,
poorly sliced onion, wilted lettuce. The whole sandwich matters,
not just the beef patty.

Really good french fries take care and attention, though.

> Besides, my
> original post was about really nice tender chuck roast. Joan mentioned
> burgers but there is no comparison between the two.

Granted, there's no comparison. I'd rather have a medium-rare burger
than pot roast.

--
Cindy Hamilton

[Cindy Hamilton]

That's the irony. He _always_ toasts his bread, even when it's fresh
from the bakery.

Ah, well. He has so few flaws, I'm willing to let him have this one.

--
Cindy Hamilton

[Graham]

I like bread too much! To control my weight I have to cut it out
completely. I do weaken and make a batch of SD from time to time
but then have to ration it strictly.

[dsi1]

Most of the bread sold in stores on this rock are like space travelers. They come to us from a distance place after a long voyage in a state of suspended animation. It seems to work well enough.
When we were buying buns for hot dogs, the packages were damp because they were defrosting. The Safeway sell bakery products baked in the store. My guess is that they use frozen dough. We can get bakery French bread at several places. Those things only last a day. I like to buy a pre-cut loaf that will last a couple of weeks without refrigeration.

[Ed P]

I'd toss a lot of bread that was not used. Many artisanal breads don't
hold up more than two days.

[Michael Trew]

On 6/18/2023 12:22 PM, Cindy Hamilton wrote:

> On 2023-06-18, Dave Smith<adavid...@sympatico.ca> wrote:
>>
>> His loss. The sliced bread I get is likely to be toasted and it will
>> keep for weeks in the freeze. If I get a good loaf of unsliced bread it
>> I will keep it on the counter in a paper bag and try to use it up before
>> it petrifies. After 3-4 days it is likely to end up as French toast.
>
> That's the irony. He _always_ toasts his bread, even when it's fresh
> from the bakery.
>
> Ah, well. He has so few flaws, I'm willing to let him have this one.

Out of curiosity, if you freeze a few slices and toast one for him the
next morning, do you think he'd notice? ;)

[Bruce]

On Sun, 18 Jun 2023 09:53:47 -0400, jmcquown <j_mc...@comcast.net>
wrote:

Maybe he forgot he's Jewish.

[Bruce]

On Sun, 18 Jun 2023 09:54:58 -0400, jmcquown <j_mc...@comcast.net>
wrote:

We also freeze bread but that's only because we buy so much of it.

[Bruce]

If you buy artisanal bread like Cindy and husband do, it's a shame to
freeze it. I'd rather freeze it than see it go off, but fresh is the
best. For supermarket bread, it matters less, I guess.

[Bruce]

On Sun, 18 Jun 2023 16:22:50 GMT, Cindy Hamilton
<hami...@invalid.com> wrote:

>On 2023-06-18, Dave Smith <adavid...@sympatico.ca> wrote:
>> On 2023-06-18 9:51 a.m., Cindy Hamilton wrote:
>>> On 2023-06-18, songbird <song...@anthive.com> wrote:
>>
>>>> we also freeze it without problems. double bag it.
>>>> it doesn't go stale and the toaster works well as also
>>>> does the microwave.
>>>
>>> I. Can't. Get. My. Husband. To. Freeze. Bread.
>>>
>>
>> His loss. The sliced bread I get is likely to be toasted and it will
>> keep for weeks in the freeze. If I get a good loaf of unsliced bread it
>> I will keep it on the counter in a paper bag and try to use it up before
>> it petrifies. After 3-4 days it is likely to end up as French toast.
>
>That's the irony. He _always_ toasts his bread, even when it's fresh
>from the bakery.

That's a shame.

[Cindy Hamilton]

He certainly would think it odd that I toasted bread for him. He
has always made his own breakfast. Except for "big breakfast",
involving pancakes, waffles, French toast, Eggs Benedict, etc.
That's a joint project.

--
Cindy Hamilton

[jmcquown]

On 6/18/2023 12:20 PM, Cindy Hamilton wrote:
> Granted, there's no comparison. I'd rather have a medium-rare burger
> than pot roast.

Chuck roast is one of the few cuts of beef I insist on braising until
well done, falling apart and fork tender. Burgers, no more than
medium-rare.

Jill

[Dave Smith]

Joint effort? Good for you. My wife is not allowed in the kitchen when I
am cooking.

[Cindy Hamilton]

On 2023-06-18, Dave Smith <adavid...@sympatico.ca> wrote:
> On 2023-06-18 4:08 p.m., Cindy Hamilton wrote:
>> On 2023-06-18, Michael Trew <michae...@att.net> wrote:
>>> On 6/18/2023 12:22 PM, Cindy Hamilton wrote:
>>>> On 2023-06-18, Dave Smith<adavid...@sympatico.ca> wrote:
> Ah, well. He has so few flaws, I'm willing to let him have this one.
>>>
>>> Out of curiosity, if you freeze a few slices and toast one for him the
>>> next morning, do you think he'd notice? ;)
>>
>> He certainly would think it odd that I toasted bread for him. He
>> has always made his own breakfast. Except for "big breakfast",
>> involving pancakes, waffles, French toast, Eggs Benedict, etc.
>> That's a joint project.
>>
>
>
> Joint effort? Good for you. My wife is not allowed in the kitchen when I
> am cooking.

My husband is an excellent cook, and we often request the other to
taste and advise. Our ability to work together in the kitchen is
hampered by its (lack of) size. It really is a one-butt kitchen
unless you move slowly and carefully. As you might suppose, I tend
to race around the kitchen as if my hair were on fire.

This morning I managed to cook bacon while he made eggs and toast.
A certain amount of cha-cha-cha was required from time to time.

--
Cindy Hamilton

[songbird]

Dave Smith wrote:
...

> new restaurants opened up around here I started trying burgers. I
> figured if they couldn't make a good burger their other food was
> probably crappy too.

something as simple as a burger, yeah, that'd be an
easy pass on the rest.


songbird

[songbird]

Ed P wrote:
...

> I'd toss a lot of bread that was not used. Many artisanal breads don't
> hold up more than two days.

that's some strange bread you buy. even left out on
the counter many would easily last a week here. in
the refridgerator they last about six weeks minimum,
in the freezer they'll last until they're eaten.

i don't usually eat a lot of bread but it is nice to
have on hand once in a while (especially homemade bread
for grilled sandwiches).


songbird

[songbird]

Cindy Hamilton wrote:
...

> I. Can't. Get. My. Husband. To. Freeze. Bread.

that's a strange tic in my book. i absolutely hate
wasting food.


songbird

[Ed P]

Rye bread will last, but a really good crusty Italian right from the
bakery goes from excellent to good, overnight, to stale on the third
day. On day four you soak it in water and mix it in the meatballs.

Weeks? It was mediocre to start.

[Cindy Hamilton]

I don't like waste. Usually we can manage to eat all the bread
before it gets moldy. Once in a while I refrigerate the bread
after about four days. (It's only good for toast after two days
anyway.) Sometimes I freeze the last few slices and we make
bread crumbs out of it. Sometimes the grackles get it. It's
amusing to watch a bird try to fly off with a piece of bread
as big as he is.

--
Cindy Hamilton

[Cindy Hamilton]

On 2023-06-19, songbird <song...@anthive.com> wrote:

> Ed P wrote:
> ...
>> I'd toss a lot of bread that was not used. Many artisanal breads don't
>> hold up more than two days.
>
> that's some strange bread you buy. even left out on
> the counter many would easily last a week here.

It depends on what you mean by "hold up". If the criterion is
"it's good eaten without toasting", then two days is about it.
A week would see mold on the bread I buy, probably because it
sits on an open shelf at the bakery before I buy it.

If the criterion is "I can force my teeth through it, even if
it's not pleasant", then a week might be about right.

> in
> the refridgerator they last about six weeks minimum,
> in the freezer they'll last until they're eaten.

Some days we eat one piece of bread, if he has English muffins
for breakfast and I don't eat any. Other days we might eat
five or six pieces, if he eats toast for breakfast, both of us
have a sandwich for lunch, and I have a slice with dinner.

If it weren't for take-out, we'd rarely have any other starch
but bread.

--
Cindy Hamilton

[Gary]

Graham wrote:
> I like bread too much! To control my weight I have to cut it out
> completely. I do weaken and make a batch of SD from time to time
> but then have to ration it strictly.

The only loaf bread I've made in the past 30 years is Cinammon-Raisin
Bread. So much better when I get the urge. For that, I'll just binge eat
it all in a few days while still fresh.

To compensate for that, I just won't make it again for about 4-5 years.

One commercial exception for me are the Thomas C-R English muffins.
Those are thick and tasty.

[Dave Smith]

Mine generally goes into the freeze the day I buy it. If I am making a
sandwich I will take a couple slice out and let them thaw while I get
the filling together. Sometime I just make the sandwich with the frozen
bread and it will be thawed in about 5 minutes. The bread won't be quite
as fresh tasting and feeling as it would have been fresh, but it is a
lot better than it would be if it had been sitting for a couple days.

[dsi1]

I bought a loaf of Sara Lee Artisano bread this morning. It was $6.99 for a 20 oz loaf. That gave me pause. The "screw it switch of acceptance" went off in my brain and if that's what I have to pay for a Sara Lee Artisano loaf, well by golly, I'm going to do it. The wife and granddkid like that loaf. I kinda like it too.

https://photos.app.goo.gl/3UmbFxGUvzR4gKsW7