No Black-Eyed Peas? No Hoppin' John?

[Jill McQuown]

I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas). While
these are not dishes I grew up with, someone usually mentions them
around this time of year. What gives? ;)

It's a little late to call this a New Year's anything but I did bake a
broccoli, rice & cheese casserole today. I still have very little
appetite (this stubborn cold is really hanging on; it's very annoying).
I needed something more substantial than soup & saltines, etc. I
understand some people add cooked shredded chicken to it, which is
probably a good use for leftover rotisserie chicken.

Jill

[Cindy Hamilton]

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas). While
these are not dishes I grew up with, someone usually mentions them
around this time of year. What gives? ;)
It's a little late to call this a New Year's anything but I did bake a
broccoli, rice & cheese casserole today. I still have very little
appetite (this stubborn cold is really hanging on; it's very annoying).
I needed something more substantial than soup & saltines, etc. I
understand some people add cooked shredded chicken to it, which is
probably a good use for leftover rotisserie chicken.

I'm a damnyankee, so no BEPs or hoppin' john for me.

I'm not superstitious (nor do I care much for tradition), so none
of those other foods that are supposed to bring luck in the new year.

We're going to make chocolate-chip cookies this afternoon. After
my husband is done making his lunch, I'll start the mise en place.

[Jill McQuown]

Post by Cindy Hamilton

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas). While
these are not dishes I grew up with, someone usually mentions them
around this time of year. What gives? ;)
It's a little late to call this a New Year's anything but I did bake a
broccoli, rice & cheese casserole today. I still have very little
appetite (this stubborn cold is really hanging on; it's very annoying).
I needed something more substantial than soup & saltines, etc. I
understand some people add cooked shredded chicken to it, which is
probably a good use for leftover rotisserie chicken.

I'm a damnyankee, so no BEPs or hoppin' john for me.
I'm not superstitious (nor do I care much for tradition), so none
of those other foods that are supposed to bring luck in the new year.
We're going to make chocolate-chip cookies this afternoon. After
my husband is done making his lunch, I'll start the mise en place.

Chocolate chip cookies require a mise en place?

Jill

[S Viemeister]

Post by Jill McQuown

Post by Cindy Hamilton

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas).  While
these are not dishes I grew up with, someone usually mentions them
around this time of year.  What gives? ;)
It's a little late to call this a New Year's anything but I did bake a
broccoli, rice & cheese casserole today.  I still have very little
appetite (this stubborn cold is really hanging on; it's very annoying).
I needed something more substantial than soup & saltines, etc.  I
understand some people add cooked shredded chicken to it, which is
probably a good use for leftover rotisserie chicken.

I'm a damnyankee, so no BEPs or hoppin' john for me.
I'm not superstitious (nor do I care much for tradition), so none
of those other foods that are supposed to bring luck in the new year.
We're going to make chocolate-chip cookies this afternoon.  After
my husband is done making his lunch, I'll start the mise en place.

Chocolate chip cookies require a mise en place?

Of course they do!

[Dave Smith]

Post by S Viemeister

Post by Jill McQuown

Post by Cindy Hamilton

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas).  While
these are not dishes I grew up with, someone usually mentions them
around this time of year.  What gives? ;)
It's a little late to call this a New Year's anything but I did bake a
broccoli, rice & cheese casserole today.  I still have very little
appetite (this stubborn cold is really hanging on; it's very annoying).
I needed something more substantial than soup & saltines, etc.  I
understand some people add cooked shredded chicken to it, which is
probably a good use for leftover rotisserie chicken.

I'm a damnyankee, so no BEPs or hoppin' john for me.
I'm not superstitious (nor do I care much for tradition), so none
of those other foods that are supposed to bring luck in the new year.
We're going to make chocolate-chip cookies this afternoon.  After
my husband is done making his lunch, I'll start the mise en place.

Chocolate chip cookies require a mise en place?

Of course they do!

Of course they don't. There is not that many ingredients. It wouldn't
hurt to get the ingredients out but to have to have them all measured ad
ready to go.

[Carol]

Post by Dave Smith

Post by S Viemeister

Post by Jill McQuown

Post by Cindy Hamilton

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking
black-eyed peas or Hoppin' John (a rice dish made with
black-eyed peas).  While these are not dishes I grew up with,
someone usually mentions them around this time of year.  What
gives? ;)
It's a little late to call this a New Year's anything but I
did bake a broccoli, rice & cheese casserole today.  I still
have very little appetite (this stubborn cold is really
hanging on; it's very annoying). I needed something more
substantial than soup & saltines, etc.  I understand some
people add cooked shredded chicken to it, which is probably a
good use for leftover rotisserie chicken.

I'm a damnyankee, so no BEPs or hoppin' john for me.
I'm not superstitious (nor do I care much for tradition), so
none of those other foods that are supposed to bring luck in
the new year.
We're going to make chocolate-chip cookies this afternoon. 
After my husband is done making his lunch, I'll start the mise
en place.

Chocolate chip cookies require a mise en place?

Of course they do!

Of course they don't. There is not that many ingredients. It wouldn't
hurt to get the ingredients out but to have to have them all measured
ad ready to go.

I do that commonly, if only to make sure I have everything needed.
That way if something is missing, I can adapt plans around it. Other
times I do it as I'm doing a demo pictorial of a dish so will show it
all laid out, then cut/measured, then various steps. Those are mostly
for NextDoor.

Laugh or cry, but some of the folks during the early stages of covid
and food hoarders leaving little choices, had quite a few of us making
basic tutorials. I remember several who without a box, couldn't figure
out mac-n-cheese at the start.

The bread series was well recieved, starting with basic white bread
(water type, milk type, buttermilk type) then progressing to white and
whole wheat, then rye, then multigrain types.

A couple of us did similar demos aimed at topics geared based on
requests or theme areas (soups, stews etc.). A local bakery took on
pastries, cookies and other sweets. Lady who did the pies at Krogers
showed several types and several other professionals did a demo or two.
It turned out good for their businesses.

I think all of us laid out everything for an initial picture.

[Graham]

Post by S Viemeister

Post by Jill McQuown

Post by Cindy Hamilton

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas).  While
these are not dishes I grew up with, someone usually mentions them
around this time of year.  What gives? ;)
It's a little late to call this a New Year's anything but I did bake a
broccoli, rice & cheese casserole today.  I still have very little
appetite (this stubborn cold is really hanging on; it's very annoying).
I needed something more substantial than soup & saltines, etc.  I
understand some people add cooked shredded chicken to it, which is
probably a good use for leftover rotisserie chicken.

I'm a damnyankee, so no BEPs or hoppin' john for me.
I'm not superstitious (nor do I care much for tradition), so none
of those other foods that are supposed to bring luck in the new year.
We're going to make chocolate-chip cookies this afternoon.  After
my husband is done making his lunch, I'll start the mise en place.

Chocolate chip cookies require a mise en place?

Of course they do!

I agree! It doesn't matter how simple or complex the recipe is,
mis en place keeps things organised and simple.

[Dave Smith]

Post by Graham

Post by S Viemeister

Post by Jill McQuown

Post by Cindy Hamilton
We're going to make chocolate-chip cookies this afternoon.  After
my husband is done making his lunch, I'll start the mise en place.

Chocolate chip cookies require a mise en place?

Of course they do!

I agree! It doesn't matter how simple or complex the recipe is,
mis en place keeps things organised and simple

How mis en place are we talking. Sure, it helps to have all the
ingredients located and at hand but some would have everything being
out, prepared and measured into bowls with the appropriate amounts. I
have never seen the need for that much organization. It's way more work
that it's worth.

[ItsJoanNotJoAnn]

Post by Dave Smith

Post by Graham
It doesn't matter how simple or complex the recipe is,
mis en place keeps things organised and simple

How mis en place are we talking. Sure, it helps to have all the
ingredients located and at hand but some would have everything being
out, prepared and measured into bowls with the appropriate amounts. I
have never seen the need for that much organization. It's way more work
that it's worth.

There's two dishes that I do in the Ninja Foodi that I
have everything measured and at hand when I cook them.
The cooking goes so fast everything needs to be ready
to go in the pot at a moments notice.

[Dave Smith]

Post by ItsJoanNotJoAnn

Post by Dave Smith

Post by Graham
It doesn't matter how simple or complex the recipe is,
mis en place keeps things organised and simple

How mis en place are we talking. Sure, it helps to have all the
ingredients located and at hand but some would have everything being
out, prepared and measured into bowls with the appropriate amounts. I
have never seen the need for that much organization.  It's way more work
that it's worth.

There's two dishes that I do in the Ninja Foodi that I
have everything measured and at hand when I cook them.
The cooking goes so fast everything needs to be ready
to go in the pot at a moments notice.

There are times for a more complete mis en place. I do a lot of stir
fries and everything has to be ready to go. I cut up the vegetables and
leave them on the cutting board in order of hardness, I have some garlic
and ginger minced, some broth, soy sauce, cut up meat in a separate
board or plate. I usually have the rice on cooking while I am prepping
the other stuff. Once the wok gets heated up and I start cooking and
it's all done in a couple minutes.

For me, cookies are a different matter. I make sure I have the
ingredients. Since I have a stand mixer I can start creaming the
shortening and sugar while I get out the eggs and vanilla. Then I can
throw them in then grab flour, baking soda or powder, salt. It works
for me.

[Cindy Hamilton]

Post by Dave Smith
For me, cookies are a different matter. I make sure I have the
ingredients. Since I have a stand mixer I can start creaming the
shortening and sugar while I get out the eggs and vanilla. Then I can
throw them in then grab flour, baking soda or powder, salt. It works
for me.

With both of us in the kitchen, it's better to get everything out
ahead of time, just so there's no mistake about who put in the salt.

[Jill McQuown]

Post by Cindy Hamilton

Post by Dave Smith
For me, cookies are a different matter. I make sure I have the
ingredients. Since I have a stand mixer I can start creaming the
shortening and sugar while I get out the eggs and vanilla. Then I can
throw them in then grab flour, baking soda or powder, salt. It works
for me.

With both of us in the kitchen, it's better to get everything out
ahead of time, just so there's no mistake about who put in the salt.

Okay, that makes sense.

Jill

[Dave Smith]

Post by Cindy Hamilton

Post by Dave Smith
For me, cookies are a different matter. I make sure I have the
ingredients. Since I have a stand mixer I can start creaming the
shortening and sugar while I get out the eggs and vanilla. Then I can
throw them in then grab flour, baking soda or powder, salt. It works
for me.

With both of us in the kitchen, it's better to get everything out
ahead of time, just so there's no mistake about who put in the salt.

I don't let my wife in the kitchen when I am cooking. Not being a prick
about it, but there have been too many problems with it in the past. My
son fully understands and I can count on him to help escort her away
from what's going on.

[Cindy Hamilton]

Post by Dave Smith

Post by Cindy Hamilton

Post by Dave Smith
For me, cookies are a different matter. I make sure I have the
ingredients. Since I have a stand mixer I can start creaming the
shortening and sugar while I get out the eggs and vanilla. Then I can
throw them in then grab flour, baking soda or powder, salt. It works
for me.

With both of us in the kitchen, it's better to get everything out
ahead of time, just so there's no mistake about who put in the salt.

I don't let my wife in the kitchen when I am cooking. Not being a prick
about it, but there have been too many problems with it in the past. My
son fully understands and I can count on him to help escort her away
from what's going on.

I'll admit it gets a little crowded in there sometimes, with only
about 47 square feet of floor space. But we're used to working
around each other, in the kitchen and in the workshop.

[Buford]

In article <vlbkea$h119$***@dont-email.me>, ***@invalid.com
Cindy Hamilton says...

Post by Cindy Hamilton

Post by Dave Smith

Post by Cindy Hamilton

Post by Dave Smith
For me, cookies are a different matter. I make sure I have the
ingredients. Since I have a stand mixer I can start creaming the
shortening and sugar while I get out the eggs and vanilla. Then I can
throw them in then grab flour, baking soda or powder, salt. It works
for me.

With both of us in the kitchen, it's better to get everything out
ahead of time, just so there's no mistake about who put in the salt.

I don't let my wife in the kitchen when I am cooking. Not being a prick
about it, but there have been too many problems with it in the past. My
son fully understands and I can count on him to help escort her away
from what's going on.

I'll admit it gets a little crowded in there sometimes, with only
about 47 square feet of floor space. But we're used to working
around each other, in the kitchen and in the workshop.

I thought you said your old man was so physically fucked
up that he could barely wipe his own ass, Hammy.

[Dave Smith]

Post by Cindy Hamilton

Post by Dave Smith
I don't let my wife in the kitchen when I am cooking. Not being a prick
about it, but there have been too many problems with it in the past. My
son fully understands and I can count on him to help escort her away
from what's going on.

I'll admit it gets a little crowded in there sometimes, with only
about 47 square feet of floor space. But we're used to working
around each other, in the kitchen and in the workshop.

My wife has a habit of moving towards where I need to go with hot pots
or pans. She can be standing by the fridge to the left and as I take a
pot off the burner to drain the water she suddenly moves over by the
sink. It is dangerous. Better to just stay out, which also reduces the
opportunity to question me about something when I am preoccupied with
something else.

I can handle preparing a big dinner. I can get things organized and
cooking and managing the timing. I can serve it up and get it to the
table. I cannot handle people getting in my way or pestering me while I
am doing it.

[Jill McQuown]

Post by ItsJoanNotJoAnn

Post by Dave Smith

Post by Graham
It doesn't matter how simple or complex the recipe is,
mis en place keeps things organised and simple

How mis en place are we talking. Sure, it helps to have all the
ingredients located and at hand but some would have everything being
out, prepared and measured into bowls with the appropriate amounts. I
have never seen the need for that much organization.  It's way more work
that it's worth.

There's two dishes that I do in the Ninja Foodi that I
have everything measured and at hand when I cook them.
The cooking goes so fast everything needs to be ready
to go in the pot at a moments notice.

Which two dishes would those be?

Jill

[ItsJoanNotJoAnn]

Post by Jill McQuown

Post by ItsJoanNotJoAnn
There's two dishes that I do in the Ninja Foodi that I
have everything measured and at hand when I cook them.
The cooking goes so fast everything needs to be ready
to go in the pot at a moments notice.

Which two dishes would those be?
Jill

One is a chicken pot pie recipe in the recipe book that came
with the appliance. The other is chicken, rice, and mushroom
soup from an Instant Pot cook found on the internet.

Both get lots of compliments and appreciative mmmmmmmmm's.
I wish I could take credit for their development, I can't,
I just follow the directions and serve the results.

[Carol]

Post by ItsJoanNotJoAnn

Post by Jill McQuown

Post by ItsJoanNotJoAnn
There's two dishes that I do in the Ninja Foodi that I
have everything measured and at hand when I cook them.
The cooking goes so fast everything needs to be ready
to go in the pot at a moments notice.

Which two dishes would those be?
Jill

One is a chicken pot pie recipe in the recipe book that came
with the appliance. The other is chicken, rice, and mushroom
soup from an Instant Pot cook found on the internet.
Both get lots of compliments and appreciative mmmmmmmmm's.
I wish I could take credit for their development, I can't,
I just follow the directions and serve the results.

Ah Joan, nothing at all wrong with using a recipe from a book! I've
looked at some of the instapot recipes but the device itself is not my
type at all. I bought one, used it once and gave it away on Freecycle
immediately. Way too fuddly with buttons. I have no use for a
pressure cooker and everything else it does, I have already. It's fine
if you like it though!

Can you list the Chicken, rice and mushroom soup recipe though? I know
there are a lot of them but I'd like to look at yours since it came out
well for others? A lot of recipes for that come out bland.

I'm thinking of using up one odd (gently expired 2 weeks ago) can.
It's canned breast meat (store brand). I might not do a rice version
due to plans to crockpot it but I could with brown basmati.
Alternative is chicken vegetable. Rice could be done on the side and
warmed then added at serving time? I'm thinking baby king oyster
mushrooms as I have 16oz packet of them.

[ItsJoanNotJoAnn]

Post by Carol

Post by ItsJoanNotJoAnn
One is a chicken pot pie recipe in the recipe book that came
with the appliance. The other is chicken, rice, and mushroom
soup from an Instant Pot cook found on the internet.
Both get lots of compliments and appreciative mmmmmmmmm's.
I wish I could take credit for their development, I can't,
I just follow the directions and serve the results.

Ah Joan, nothing at all wrong with using a recipe from a book!

There's never anything wrong with looking at a recipe from
a book but you make it sound as if I should be ashamed. I
have not qualms with cracking open a recipe book and following
the directions.

Post by Carol
I've
looked at some of the instapot recipes but the device itself is not my
type at all. I bought one, used it once and gave it away on Freecycle
immediately. Way too fuddly with buttons. I have no use for a
pressure cooker and everything else it does, I have already. It's fine
if you like it though!

You don't like foods that are cooked at 3 to 4 times faster than
nursing them along on top of a stove or in the oven?? You don't
like cooking meats that maybe are not the most tender and then
cooking them in a pressure cooker turns them into melt in your
mouth dinners??

But how hard is it to look at the directions and press 2 or 3
buttons??

Post by Carol
Can you list the Chicken, rice and mushroom soup recipe though? I know
there are a lot of them but I'd like to look at yours since it came out
well for others? A lot of recipes for that come out bland.

You wouldn't like it, too many steps for you.

[Carol]

Post by ItsJoanNotJoAnn

Post by Carol

Post by ItsJoanNotJoAnn
One is a chicken pot pie recipe in the recipe book that came
with the appliance. The other is chicken, rice, and mushroom
soup from an Instant Pot cook found on the internet.
Both get lots of compliments and appreciative mmmmmmmmm's.
I wish I could take credit for their development, I can't,
I just follow the directions and serve the results.

Ah Joan, nothing at all wrong with using a recipe from a book!

There's never anything wrong with looking at a recipe from
a book but you make it sound as if I should be ashamed. I
have not qualms with cracking open a recipe book and following
the directions.

Wow, big misinterpret but let it go.

Post by ItsJoanNotJoAnn

Post by Carol
I've
looked at some of the instapot recipes but the device itself is not
my type at all. I bought one, used it once and gave it away on
Freecycle immediately. Way too fuddly with buttons. I have no use
for a pressure cooker and everything else it does, I have already.
It's fine if you like it though!

You don't like foods that are cooked at 3 to 4 times faster than
nursing them along on top of a stove or in the oven?? You don't
like cooking meats that maybe are not the most tender and then
cooking them in a pressure cooker turns them into melt in your
mouth dinners??

I do same results with proper temps and items. I have time and enjoy
cooking. I don't like what pressure cooking does to the textures.

Post by ItsJoanNotJoAnn
But how hard is it to look at the directions and press 2 or 3
buttons??

The machines come in many types and none of of the books matched the
machine. The booklet was useless. It's not for me and took up too
much space. I tried it though.

Post by ItsJoanNotJoAnn

Post by Carol
Can you list the Chicken, rice and mushroom soup recipe though? I
know there are a lot of them but I'd like to look at yours since it
came out well for others? A lot of recipes for that come out bland.

You wouldn't like it, too many steps for you.

Thanks, appreciate talking cooking with you.

[Hank Rogers]

Post by Carol

Post by ItsJoanNotJoAnn

Post by Carol

Post by ItsJoanNotJoAnn
One is a chicken pot pie recipe in the recipe book that came
with the appliance. The other is chicken, rice, and mushroom
soup from an Instant Pot cook found on the internet.
Both get lots of compliments and appreciative mmmmmmmmm's.
I wish I could take credit for their development, I can't,
I just follow the directions and serve the results.

Ah Joan, nothing at all wrong with using a recipe from a book!

There's never anything wrong with looking at a recipe from
a book but you make it sound as if I should be ashamed. I
have not qualms with cracking open a recipe book and following
the directions.

Wow, big misinterpret but let it go.

Post by ItsJoanNotJoAnn

Post by Carol
I've
looked at some of the instapot recipes but the device itself is not
my type at all. I bought one, used it once and gave it away on
Freecycle immediately. Way too fuddly with buttons. I have no use
for a pressure cooker and everything else it does, I have already.
It's fine if you like it though!

You don't like foods that are cooked at 3 to 4 times faster than
nursing them along on top of a stove or in the oven?? You don't
like cooking meats that maybe are not the most tender and then
cooking them in a pressure cooker turns them into melt in your
mouth dinners??

I do same results with proper temps and items. I have time and enjoy
cooking. I don't like what pressure cooking does to the textures.

Post by ItsJoanNotJoAnn
But how hard is it to look at the directions and press 2 or 3
buttons??

The machines come in many types and none of of the books matched the
machine. The booklet was useless. It's not for me and took up too
much space. I tried it though.

Here's an Idea. Buy a machine that's the same model as another person
that knows a lot about them (for example Joan). This way you can ask
questions when you get stuck and will thus eventually learn how to use
it. Another benefit is long time expert users have likely settled on a
very good model, so you'd be starting of with something decent, not some
piece of junk like her Majesty owns.

Think about, then do this the easy way. It'll even work for folks that
aren't too bright.

[ItsJoanNotJoAnn]

Post by Hank Rogers

Post by Carol

Post by ItsJoanNotJoAnn

Post by Carol
I've
looked at some of the instapot recipes but the device itself is not
my type at all. I bought one, used it once and gave it away on
Freecycle immediately. Way too fuddly with buttons. I have no use
for a pressure cooker and everything else it does, I have already.
It's fine if you like it though!

But how hard is it to look at the directions and press 2 or 3
buttons??

The machines come in many types and none of of the books matched the
machine. The booklet was useless. It's not for me and took up too
much space. I tried it though.

Here's an Idea. Buy a machine that's the same model as another person
that knows a lot about them (for example Joan). This way you can ask
questions when you get stuck and will thus eventually learn how to use
it. Another benefit is long time expert users have likely settled on a
very good model, so you'd be starting of with something decent, not some
piece of junk like her Majesty owns.
Think about, then do this the easy way. It'll even work for folks that
aren't too bright.

They ALL come with manuals, and most come with some sort of
recipe book. Plus, YouTube is knee deep in videos with tips,
hints, and recipes. A good many recipes that I've tried are
written by InstaPot owners but I've had no trouble converting
which buttons to use on my Ninja Foodi.

Not only are they great for steaming, slow cooking, roasting,
dehydrating, grilling, etc. they don't heat up the kitchen
in the summertime. But yes, they do take up storage space.

[Mike Duffy]

Post by Hank Rogers
Here's an Idea. Buy a machine that's the same model

Hah! That's what our patron Saint did when he could
not remember how to put back together his Nordic-Track
after a minor repair.

Post by Hank Rogers
Another benefit is long time expert users have likely
settled on a very good model, so you'd be starting off
with something decent, not some piece of junk [...]
Think about, then do this the easy way. It'll even work
for folks that aren't too bright.

I am thinking about it, but it doesn't seem easy.
Am I too bright?

[gm]

Post by Mike Duffy

Post by Hank Rogers
Here's an Idea. Buy a machine that's the same model

Hah! That's what our patron Saint did when he could
not remember how to put back together his Nordic-Track
after a minor repair.

Post by Hank Rogers
Another benefit is long time expert users have likely
settled on a very good model, so you'd be starting off
with something decent, not some piece of junk [...]
Think about, then do this the easy way. It'll even work
for folks that aren't too bright.

I am thinking about it, but it doesn't seem easy.
Am I too bright?

No worries, Mike...

You are SO bright in fact that we are sponsoring you for *immediate* US
citizenship...!!!

--
GM

--

[Jill McQuown]

Post by Dave Smith

Post by Graham

Post by S Viemeister

Post by Jill McQuown

Post by Cindy Hamilton
We're going to make chocolate-chip cookies this afternoon.  After
my husband is done making his lunch, I'll start the mise en place.

Chocolate chip cookies require a mise en place?

Of course they do!

I agree! It doesn't matter how simple or complex the recipe is,
mis en place keeps things organised and simple

How mis en place are we talking. Sure, it helps to have all the
ingredients located and at hand but some would have everything being
out, prepared and measured into bowls with the appropriate amounts. I
have never seen the need for that much organization.  It's way more work
that it's worth.

I agree it pays to have all the ingredients out (you'll find out quickly
if you're out of an ingredient). For a mis en place I put the measured
ingredients in little souffle cups or small custard cup type bowls.
More little dishes to wash. Hardly seems worth it for chocolate chip
cookies.

Jill

[Cindy Hamilton]

Post by Jill McQuown
I agree it pays to have all the ingredients out (you'll find out quickly
if you're out of an ingredient). For a mis en place I put the measured
ingredients in little souffle cups or small custard cup type bowls.
More little dishes to wash.

That's why God made dishwashers.

Post by Jill McQuown
Hardly seems worth it for chocolate chip cookies.

Until you get a double dose of salt because both cooks thought
they were doing the right thing.

[Dave Smith]

Post by Cindy Hamilton

Post by Jill McQuown
I agree it pays to have all the ingredients out (you'll find out quickly
if you're out of an ingredient). For a mis en place I put the measured
ingredients in little souffle cups or small custard cup type bowls.
More little dishes to wash.

That's why God made dishwashers.

I have been known to do some degree of mis place using squares of wax
paper. It is easier to get everything into the works than a plate or
bowl and then you can just toss it away. Disclaimer... does not work
well with liquids.

Post by Cindy Hamilton

Post by Jill McQuown
Hardly seems worth it for chocolate chip cookies.

Until you get a double dose of salt because both cooks thought
they were doing the right thing.

My stay out of the kitchen rule started one night a number of years ago
when I was cooking a dinner than included a prime rib. I had peel and
cut potatoes and trimmed green beans and had them in pots of cold water
and ready to go on the burner when the roast came out. I went out to
check the roast I discovered that she had turned the beans on and they
were almost cooked.

It was reinforced a couple years ago when I was doing Christmas dinner.
I was cooking and my son was helping. I came out of the kitchen with a
bowl of potatoes that have been sitting in the oven to keep hot. I came
out of the kitchen holding that big fragile bowl and she is bent over
the table putzing with the table setting. I told her several times to
move and ended up having to yell because the heat was coming through the
pads.

[Jill McQuown]

Post by Cindy Hamilton

Post by Jill McQuown
I agree it pays to have all the ingredients out (you'll find out quickly
if you're out of an ingredient). For a mis en place I put the measured
ingredients in little souffle cups or small custard cup type bowls.
More little dishes to wash.

That's why God made dishwashers.

Post by Jill McQuown
Hardly seems worth it for chocolate chip cookies.

Until you get a double dose of salt because both cooks thought
they were doing the right thing.

I get it. Your mis en place makes sense with two cooks in the kitchen.

Jill

[Carol]

Post by Jill McQuown

Post by Cindy Hamilton

Post by Jill McQuown
I agree it pays to have all the ingredients out (you'll find out
quickly if you're out of an ingredient). For a mis en place I
put the measured ingredients in little souffle cups or small
custard cup type bowls. More little dishes to wash.

That's why God made dishwashers.

Post by Jill McQuown
Hardly seems worth it for chocolate chip cookies.

Until you get a double dose of salt because both cooks thought
they were doing the right thing.

I get it. Your mis en place makes sense with two cooks in the
kitchen.
Jill

Funny, Don and I don't have that problem...

[Cindy Hamilton]

Post by Carol

Post by Jill McQuown

Post by Cindy Hamilton

Post by Jill McQuown
I agree it pays to have all the ingredients out (you'll find out
quickly if you're out of an ingredient). For a mis en place I
put the measured ingredients in little souffle cups or small
custard cup type bowls. More little dishes to wash.

That's why God made dishwashers.

Post by Jill McQuown
Hardly seems worth it for chocolate chip cookies.

Until you get a double dose of salt because both cooks thought
they were doing the right thing.

I get it. Your mis en place makes sense with two cooks in the kitchen.
Jill

Funny, Don and I don't have that problem...

Every couple is different. Did you read Dave's dissertation
on his wife's missteps? I figure if we're making one dish
together, it's worth ensuring that it is made properly. If
each of us is making part of the meal, it's a different story.

[Janet]

In article <vlbud6$isba$***@dont-email.me>, ***@virginia-
beach.com says...

Post by Carol

Post by Jill McQuown

Post by Cindy Hamilton

Post by Jill McQuown
I agree it pays to have all the ingredients out (you'll find out
quickly if you're out of an ingredient). For a mis en place I
put the measured ingredients in little souffle cups or small
custard cup type bowls. More little dishes to wash.

That's why God made dishwashers.

Post by Jill McQuown
Hardly seems worth it for chocolate chip cookies.

Until you get a double dose of salt because both cooks thought
they were doing the right thing.

I get it. Your mis en place makes sense with two cooks in the kitchen.
Jill

Funny, Don and I don't have that problem...

John and I both cook but we never cook together. Partly
because our methods are so different, but also because
its nice for both of us to have a break from planning and
making meals.

Janet UK

[Dave Smith]

Post by Janet

Post by Carol
Funny, Don and I don't have that problem...

John and I both cook but we never cook together. Partly
because our methods are so different, but also because
its nice for both of us to have a break from planning and
making meals.

For many years my wife and I had different styles of cooking. Mine
usually involved fast cooking last minute things like stir fries,
grilling etc while she was more into roasting and braising. She is the
braising queen and makes amazing stews, ox tails and short ribs. Over
the years I have done more of the roasts and braising and she is doing
stir fries and curries. For years I did almost all our dinners but over
the last decade things have reversed. One thing that has not changed is
that I do almost all the baking. A couple times a year she will do an
apple crumble or something like that and she has made two pies.I am the
one who does cookies, cakes, pies etc.

Never the less.... I stay out of the kitchen when she is cooking and I
won't let her in when I am. It avoids a lot of problems.

[Hank Rogers]

Post by Dave Smith

Post by Carol
Funny, Don and I don't have that problem...

  John and I both cook but we never cook together. Partly
because our methods are so different, but also because
its nice for both of us to have a break from planning and
making meals.

For many years my wife and I had different styles of cooking. Mine
usually involved fast cooking last minute things like stir fries,
grilling etc while she was more into roasting and braising. She is the
braising queen and makes amazing stews, ox tails and short ribs. Over
the years I have done more of the roasts and braising and she is doing
stir fries and curries. For years I did almost all our dinners but over
the last decade things have reversed. One thing that has not changed is
that I do almost all the baking. A couple times a year she will do an
apple crumble or something like that and she has made two pies.I am the
one who does cookies, cakes, pies etc.
Never the less.... I stay out of the kitchen when she is cooking and I
won't let her in when I am. It avoids a lot of problems.

Yes, I can imagine the conflict that would result if someone else dared
to work along side of you. Especially if the person was not a sworn
police officer.

Megatron must be a very compliant woman. Did you purchase her from the
Taliban?

[gm]

Post by Hank Rogers

Post by Dave Smith

Post by Carol
Funny, Don and I don't have that problem...

  John and I both cook but we never cook together. Partly
because our methods are so different, but also because
its nice for both of us to have a break from planning and
making meals.

For many years my wife and I had different styles of cooking. Mine
usually involved fast cooking last minute things like stir fries,
grilling etc while she was more into roasting and braising. She is the
braising queen and makes amazing stews, ox tails and short ribs. Over
the years I have done more of the roasts and braising and she is doing
stir fries and curries. For years I did almost all our dinners but over
the last decade things have reversed. One thing that has not changed is
that I do almost all the baking. A couple times a year she will do an
apple crumble or something like that and she has made two pies.I am the
one who does cookies, cakes, pies etc.
Never the less.... I stay out of the kitchen when she is cooking and I
won't let her in when I am. It avoids a lot of problems.

Yes, I can imagine the conflict that would result if someone else dared
to work along side of you. Especially if the person was not a sworn
police officer.
Megatron must be a very compliant woman. Did you purchase her from the
Taliban?

In Da Fyooture, Offiser Davester's voluminous rfc posts will be held in
the same lofty and historical regard as The Dead Sea Scrolls or the
Magna Carta

--
GM

--

[Hank Rogers]

Post by gm

Post by Hank Rogers

Post by Dave Smith

Post by Carol
Funny, Don and I don't have that problem...

  John and I both cook but we never cook together. Partly
because our methods are so different, but also because
its nice for both of us to have a break from planning and
making meals.

For many years my wife and I had different styles of cooking. Mine
usually involved fast cooking last minute things like stir fries,
grilling etc while she was more into roasting and braising. She is the
braising queen and makes amazing stews, ox tails and short ribs. Over
the years I have done more of the roasts and braising and she is doing
stir fries and curries. For years I did almost all our dinners but over
the last decade things have reversed. One thing that has not changed is
that I do almost all the baking. A couple times a year she will do an
apple crumble or something like that and she has made two pies.I am the
one who does cookies, cakes, pies etc.
Never the less.... I stay out of the kitchen when she is cooking and I
won't let her in when I am. It avoids a lot of problems.

Yes, I can imagine the conflict that would result if someone else dared
to work along side of you. Especially if the person was not a sworn
police officer.
Megatron must be a very compliant woman. Did you purchase her from the
Taliban?

In Da Fyooture, Offiser Davester's voluminous rfc posts will be held in
the same lofty and historical regard as The Dead Sea Scrolls or the
Magna Carta
--
GM

Nah. In 2029, Dave's shitty scriptures will go into trump's presidential
library down in marylago. It will be next to trump's official criminal
records section (all blank) and the documents of his Greenland purchase
and his panama canal seizure.

Right across the hall you can visit his imperial MAGA bathroom with the
solid gold toilet signed by elon the magnificent. It contains Trump's
genuine shit still floating in the bowl.

The walls of the bathroom contain paintings of the people he has shit on
or stiffed from the last 50 years, with historical notes and court
documents.

There is also a walk of the MAGA stars outside the famous library
compound. Celebrities and rich sycophants place their footprints in the
cement, sometimes with signatures. (RFK and Elon Have a quarter acre for
their stuff)

Details for sexual assault crimes have not been released yet, but I
would imagine there will be an enormous room for that.

[gm]

Post by Hank Rogers

Post by gm

Post by Hank Rogers

Post by Dave Smith

Post by Carol
Funny, Don and I don't have that problem...

  John and I both cook but we never cook together. Partly
because our methods are so different, but also because
its nice for both of us to have a break from planning and
making meals.

For many years my wife and I had different styles of cooking. Mine
usually involved fast cooking last minute things like stir fries,
grilling etc while she was more into roasting and braising. She is the
braising queen and makes amazing stews, ox tails and short ribs. Over
the years I have done more of the roasts and braising and she is doing
stir fries and curries. For years I did almost all our dinners but over
the last decade things have reversed. One thing that has not changed is
that I do almost all the baking. A couple times a year she will do an
apple crumble or something like that and she has made two pies.I am the
one who does cookies, cakes, pies etc.
Never the less.... I stay out of the kitchen when she is cooking and I
won't let her in when I am. It avoids a lot of problems.

Yes, I can imagine the conflict that would result if someone else dared
to work along side of you. Especially if the person was not a sworn
police officer.
Megatron must be a very compliant woman. Did you purchase her from the
Taliban?

In Da Fyooture, Offiser Davester's voluminous rfc posts will be held in
the same lofty and historical regard as The Dead Sea Scrolls or the
Magna Carta
--
GM

Nah. In 2029, Dave's shitty scriptures will go into trump's presidential
library down in marylago. It will be next to trump's official criminal
records section (all blank) and the documents of his Greenland purchase
and his panama canal seizure.
Right across the hall you can visit his imperial MAGA bathroom with the
solid gold toilet signed by elon the magnificent. It contains Trump's
genuine shit still floating in the bowl.
The walls of the bathroom contain paintings of the people he has shit on
or stiffed from the last 50 years, with historical notes and court
documents.
There is also a walk of the MAGA stars outside the famous library
compound. Celebrities and rich sycophants place their footprints in the
cement, sometimes with signatures. (RFK and Elon Have a quarter acre for
their stuff)
Details for sexual assault crimes have not been released yet, but I
would imagine there will be an enormous room for that.

Oh, I am "vibrating" with "excitement" anticipating this Trumpian
"Golden Pleasure Dome"...!!!

😍

--
GM

--

[D]

Post by gm

Post by Hank Rogers
their stuff)
Details for sexual assault crimes have not been released yet, but I
would imagine there will be an enormous room for that.

Oh, I am "vibrating" with "excitement" anticipating this Trumpian
"Golden Pleasure Dome"...!!!
😍
--
GM
--

This is the truth! We are both vibrating together in a synchronized way! I'm
certain more rfc:ers will join us in our common vibrating! =D

[D]

Post by gm

Post by Hank Rogers

Post by Dave Smith

Post by Carol
Funny, Don and I don't have that problem...

  John and I both cook but we never cook together. Partly
because our methods are so different, but also because
its nice for both of us to have a break from planning and
making meals.

For many years my wife and I had different styles of cooking. Mine
usually involved fast cooking last minute things like stir fries,
grilling etc while she was more into roasting and braising. She is the
braising queen and makes amazing stews, ox tails and short ribs. Over
the years I have done more of the roasts and braising and she is doing
stir fries and curries. For years I did almost all our dinners but over
the last decade things have reversed. One thing that has not changed is
that I do almost all the baking. A couple times a year she will do an
apple crumble or something like that and she has made two pies.I am the
one who does cookies, cakes, pies etc.
Never the less.... I stay out of the kitchen when she is cooking and I
won't let her in when I am. It avoids a lot of problems.

Yes, I can imagine the conflict that would result if someone else dared
to work along side of you. Especially if the person was not a sworn
police officer.
Megatron must be a very compliant woman. Did you purchase her from the
Taliban?

In Da Fyooture, Offiser Davester's voluminous rfc posts will be held in
the same lofty and historical regard as The Dead Sea Scrolls or the
Magna Carta
--
GM
--

Ahhh... so they should be read symbolically to unlock the immortal secrets
within? =)

[Carol]

Post by Dave Smith

Post by Janet

Post by Carol
Funny, Don and I don't have that problem...

John and I both cook but we never cook together. Partly
because our methods are so different, but also because
its nice for both of us to have a break from planning and
making meals.

For many years my wife and I had different styles of cooking. Mine
usually involved fast cooking last minute things like stir fries,
grilling etc while she was more into roasting and braising. She is
the braising queen and makes amazing stews, ox tails and short ribs.
Over the years I have done more of the roasts and braising and she is
doing stir fries and curries. For years I did almost all our dinners
but over the last decade things have reversed. One thing that has not
changed is that I do almost all the baking. A couple times a year she
will do an apple crumble or something like that and she has made two
pies.I am the one who does cookies, cakes, pies etc.
Never the less.... I stay out of the kitchen when she is cooking and
I won't let her in when I am. It avoids a lot of problems.

I think Don and I got that one down in our first apartment in Hawaii.
It was somewhat long and very thin. You couldn't open the fridge and
the oven at the same time as they were opposite one another. No
dishwasher as I recall. Called a 1br but that was a nook to the side
pf the bathroom and open to the livingroom.

https://www.amazon.com/Room-Divider-Oriental-Freestanding-Partition/dp/B0CKSCD3KZ/

Used a divider like that for the bedroom area with a queensized airbed.
Later got a sleeper sofa we still have and turned the bedroom into a
sort of dining room around a card-table with 2 chairs. Oddly, it did
have relatively generous cabinet and counterspace for it's size.

Our schedules often didn't cooperate since I had rotating shifts so a
lot of leftovers for each other. Before microwaves were common.

[dsi1]

Post by Dave Smith

Post by Graham

Post by S Viemeister

Post by Jill McQuown

Post by Cindy Hamilton
We're going to make chocolate-chip cookies this afternoon.  After
my husband is done making his lunch, I'll start the mise en place.

Chocolate chip cookies require a mise en place?

Of course they do!

I agree! It doesn't matter how simple or complex the recipe is,
mis en place keeps things organised and simple

How mis en place are we talking. Sure, it helps to have all the
ingredients located and at hand but some would have everything being
out, prepared and measured into bowls with the appropriate amounts. I
have never seen the need for that much organization. It's way more work
that it's worth.

I don't do it because I don't measure out anything nor do I do much prep
work. The Chinese cooks are masters of pre-prep cooking. They don't do
no measuring either.

[Hank Rogers]

Post by Jill McQuown

Post by Cindy Hamilton

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas).  While
these are not dishes I grew up with, someone usually mentions them
around this time of year.  What gives? ;)
It's a little late to call this a New Year's anything but I did bake a
broccoli, rice & cheese casserole today.  I still have very little
appetite (this stubborn cold is really hanging on; it's very annoying).
I needed something more substantial than soup & saltines, etc.  I
understand some people add cooked shredded chicken to it, which is
probably a good use for leftover rotisserie chicken.

I'm a damnyankee, so no BEPs or hoppin' john for me.
I'm not superstitious (nor do I care much for tradition), so none
of those other foods that are supposed to bring luck in the new year.
We're going to make chocolate-chip cookies this afternoon.  After
my husband is done making his lunch, I'll start the mise en place.

Chocolate chip cookies require a mise en place?
Jill

Damn, your majesty knows french too? I thought only master bruce was
that smart.

[Dave Smith]

Post by Jill McQuown

Post by Cindy Hamilton

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas).  While
these are not dishes I grew up with, someone usually mentions them
around this time of year.  What gives? ;)
It's a little late to call this a New Year's anything but I did bake a
broccoli, rice & cheese casserole today.  I still have very little
appetite (this stubborn cold is really hanging on; it's very annoying).
I needed something more substantial than soup & saltines, etc.  I
understand some people add cooked shredded chicken to it, which is
probably a good use for leftover rotisserie chicken.

I'm a damnyankee, so no BEPs or hoppin' john for me.
I'm not superstitious (nor do I care much for tradition), so none
of those other foods that are supposed to bring luck in the new year.
We're going to make chocolate-chip cookies this afternoon.  After
my husband is done making his lunch, I'll start the mise en place.

Chocolate chip cookies require a mise en place?

I figured if there was room to set up the mise en place there would be
room to do the rest.

[Cindy Hamilton]

Post by Jill McQuown

Post by Cindy Hamilton

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas). While
these are not dishes I grew up with, someone usually mentions them
around this time of year. What gives? ;)
It's a little late to call this a New Year's anything but I did bake a
broccoli, rice & cheese casserole today. I still have very little
appetite (this stubborn cold is really hanging on; it's very annoying).
I needed something more substantial than soup & saltines, etc. I
understand some people add cooked shredded chicken to it, which is
probably a good use for leftover rotisserie chicken.

I'm a damnyankee, so no BEPs or hoppin' john for me.
I'm not superstitious (nor do I care much for tradition), so none
of those other foods that are supposed to bring luck in the new year.
We're going to make chocolate-chip cookies this afternoon. After
my husband is done making his lunch, I'll start the mise en place.

Chocolate chip cookies require a mise en place?

Not an elaborate one. Just enough so we don't forget anything.

He ended up doing the mise while he was making his lunch, anyway.
Plenty of time while he was waiting for the rice.

The cookies were perfect. Slightly underbaked and soft, but
crisp around the edges.

I'm waiting for the E. coli or salmonella to kick in, since we're
shameless about eating raw cookie dough. How else are you gonna
get the bowl and spatula clean enough to wash?

[Don Shenkenberger]

In article <vlavhc$dbjj$***@dont-email.me>, ***@invalid.com
Cindy Hamilton says...

Post by Cindy Hamilton
I'm waiting for the E. coli or salmonella to kick in, since we're
shameless about eating raw cookie dough. How else are you gonna
get the bowl and spatula clean enough to wash?

It's little wonder you're over 250 pounds now, Hammy!

[Buford]

Post by Don Shenkenberger
Cindy Hamilton says...

Post by Cindy Hamilton
I'm waiting for the E. coli or salmonella to kick in, since we're
shameless about eating raw cookie dough. How else are you gonna
get the bowl and spatula clean enough to wash?

It's little wonder you're over 250 pounds now, Hammy!

Cindy isn't fat, she's just two feet too short.

[Jill McQuown]

Post by Cindy Hamilton

Post by Jill McQuown

Post by Cindy Hamilton

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas). While
these are not dishes I grew up with, someone usually mentions them
around this time of year. What gives? ;)
It's a little late to call this a New Year's anything but I did bake a
broccoli, rice & cheese casserole today. I still have very little
appetite (this stubborn cold is really hanging on; it's very annoying).
I needed something more substantial than soup & saltines, etc. I
understand some people add cooked shredded chicken to it, which is
probably a good use for leftover rotisserie chicken.

I'm a damnyankee, so no BEPs or hoppin' john for me.
I'm not superstitious (nor do I care much for tradition), so none
of those other foods that are supposed to bring luck in the new year.
We're going to make chocolate-chip cookies this afternoon. After
my husband is done making his lunch, I'll start the mise en place.

Chocolate chip cookies require a mise en place?

Not an elaborate one. Just enough so we don't forget anything.
He ended up doing the mise while he was making his lunch, anyway.
Plenty of time while he was waiting for the rice.
The cookies were perfect. Slightly underbaked and soft, but
crisp around the edges.

Email me a cookie so I can offer an informed opinion. ;)

Post by Cindy Hamilton
I'm waiting for the E. coli or salmonella to kick in, since we're
shameless about eating raw cookie dough. How else are you gonna
get the bowl and spatula clean enough to wash?

LOL No need to get paranoid.

Jill

[Cindy Hamilton]

Post by Jill McQuown

Post by Cindy Hamilton

Post by Jill McQuown

Post by Cindy Hamilton

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas). While
these are not dishes I grew up with, someone usually mentions them
around this time of year. What gives? ;)
It's a little late to call this a New Year's anything but I did bake a
broccoli, rice & cheese casserole today. I still have very little
appetite (this stubborn cold is really hanging on; it's very annoying).
I needed something more substantial than soup & saltines, etc. I
understand some people add cooked shredded chicken to it, which is
probably a good use for leftover rotisserie chicken.

I'm a damnyankee, so no BEPs or hoppin' john for me.
I'm not superstitious (nor do I care much for tradition), so none
of those other foods that are supposed to bring luck in the new year.
We're going to make chocolate-chip cookies this afternoon. After
my husband is done making his lunch, I'll start the mise en place.

Chocolate chip cookies require a mise en place?

Not an elaborate one. Just enough so we don't forget anything.
He ended up doing the mise while he was making his lunch, anyway.
Plenty of time while he was waiting for the rice.
The cookies were perfect. Slightly underbaked and soft, but
crisp around the edges.

Email me a cookie so I can offer an informed opinion. ;)

Here's some for everybody:
https://www.verybestbaking.com/toll-house/recipes/original-nestle-toll-house-chocolate-chip-cookies/

Mine weren't as well styled as the ones in the picture. It's
obvious somebody stuck chips on after they came out of the oven.

We baked on parchment, so it took the full 11 minutes for each
batch.

Post by Jill McQuown

Post by Cindy Hamilton
I'm waiting for the E. coli or salmonella to kick in, since we're
shameless about eating raw cookie dough. How else are you gonna
get the bowl and spatula clean enough to wash?

LOL No need to get paranoid.

It certainly didn't stop me from eating the dough.

[Jill McQuown]

Post by Cindy Hamilton

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas). While
these are not dishes I grew up with, someone usually mentions them
around this time of year. What gives? ;)
It's a little late to call this a New Year's anything but I did bake a
broccoli, rice & cheese casserole today. I still have very little
appetite (this stubborn cold is really hanging on; it's very annoying).
I needed something more substantial than soup & saltines, etc. I
understand some people add cooked shredded chicken to it, which is
probably a good use for leftover rotisserie chicken.

I'm a damnyankee, so no BEPs or hoppin' john for me.

I've never actually eaten or cooked Hoppin John or black-eyes peas
myself. Only just heard about it as a New Year's thing.

Post by Cindy Hamilton
I'm not superstitious (nor do I care much for tradition), so none
of those other foods that are supposed to bring luck in the new year.

I cannot recall any New Year's Day meal traditions in my family.

Jill

[Leonard Blaisdell]

Post by Cindy Hamilton
We're going to make chocolate-chip cookies this afternoon. After
my husband is done making his lunch, I'll start the mise en place.

I had to look up "mise en place". In English, that would be "get your
sh*t together". That's always a good idea.

[Bruce]

On 4 Jan 2025 22:25:44 GMT, Leonard Blaisdell

Post by Leonard Blaisdell

Post by Cindy Hamilton
We're going to make chocolate-chip cookies this afternoon. After
my husband is done making his lunch, I'll start the mise en place.

I had to look up "mise en place". In English, that would be "get your
sh*t together". That's always a good idea.

Soon you'll be ordering your food with extra mise en place.

[Ed P]

Post by Leonard Blaisdell

Post by Cindy Hamilton
We're going to make chocolate-chip cookies this afternoon. After
my husband is done making his lunch, I'll start the mise en place.

I had to look up "mise en place". In English, that would be "get your
sh*t together". That's always a good idea.

Perfect interpretation.
Depending on what I'm doing, I will do some portion of it. If I'm
making a simple 6 ingredient dish, I don't want to have 5 of the
ingredients mixed to realize I forgot to get #6 last shopping trip.
Or pick up the tomato and find it went bad.

[Ed P]

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas).  While
these are not dishes I grew up with, someone usually mentions them
around this time of year.  What gives? ;)
It's a little late to call this a New Year's anything but I did bake a
broccoli, rice & cheese casserole today.  I still have very little
appetite (this stubborn cold is really hanging on; it's very annoying).
I needed something more substantial than soup & saltines, etc.  I
understand some people add cooked shredded chicken to it, which is
probably a good use for leftover rotisserie chicken.
Jill

Tradition in our family was a pork roast.

I broke tradition. Two slices of leftover pizza my son brought over and
a beer made for a Happy New Years meal.

[f***@sdf.org]

Post by Ed P

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas).  While
these are not dishes I grew up with, someone usually mentions them
around this time of year.  What gives? ;)
It's a little late to call this a New Year's anything but I did bake a
broccoli, rice & cheese casserole today.  I still have very little
appetite (this stubborn cold is really hanging on; it's very annoying).
I needed something more substantial than soup & saltines, etc.  I
understand some people add cooked shredded chicken to it, which is
probably a good use for leftover rotisserie chicken.

Tradition in our family was a pork roast.
I broke tradition. Two slices of leftover pizza my son brought over and
a beer made for a Happy New Years meal.

we used to do a pork roast and sauerkraut every new years day.
this year was pork wienerschnitzel and hot german potato salad.

recipes are from this book:
<https://www.kitchenproject.com/german/OnlineShop/German_Store.html>

the potato salad recipe calls for wine vinegar. doesn't say
white or red. we used red. it was a most delicious decision.

[Hank Rogers]

Post by f***@sdf.org

Post by Ed P

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas).  While
these are not dishes I grew up with, someone usually mentions them
around this time of year.  What gives? ;)
It's a little late to call this a New Year's anything but I did bake a
broccoli, rice & cheese casserole today.  I still have very little
appetite (this stubborn cold is really hanging on; it's very annoying).
I needed something more substantial than soup & saltines, etc.  I
understand some people add cooked shredded chicken to it, which is
probably a good use for leftover rotisserie chicken.

Tradition in our family was a pork roast.
I broke tradition. Two slices of leftover pizza my son brought over and
a beer made for a Happy New Years meal.

we used to do a pork roast and sauerkraut every new years day.
this year was pork wienerschnitzel and hot german potato salad.

Did you make your own kraut? I usually take the easy way with store
bought stuff.

Post by f***@sdf.org
the potato salad recipe calls for wine vinegar. doesn't say
white or red. we used red. it was a most delicious decision.

I like german potato salad, but never made my own. I would think the red
wine probably is a better choice.

[f***@sdf.org]

Post by Hank Rogers

Post by f***@sdf.org
we used to do a pork roast and sauerkraut every new years day.
this year was pork wienerschnitzel and hot german potato salad.

Did you make your own kraut? I usually take the easy way with store
bought stuff.

a couple times a year i make a few quarts in ball jars and eat
it raw as a snack. i gotta watch the sodium intake or i'd eat
more. i love the kimchee and pickled radish made by one of the
asian markets i shop at more than i like sauerkraut and get 2
quarts of each every few months to snack on. i love lacto
fermented food, my hypertension keeps my sodium intake limited.
sigh.

[D]

Post by f***@sdf.org

Post by Hank Rogers

Post by f***@sdf.org
we used to do a pork roast and sauerkraut every new years day.
this year was pork wienerschnitzel and hot german potato salad.

Did you make your own kraut? I usually take the easy way with store
bought stuff.

a couple times a year i make a few quarts in ball jars and eat
it raw as a snack. i gotta watch the sodium intake or i'd eat
more. i love the kimchee and pickled radish made by one of the
asian markets i shop at more than i like sauerkraut and get 2
quarts of each every few months to snack on. i love lacto
fermented food, my hypertension keeps my sodium intake limited.
sigh.

Sauerkraut is the Trump of krauts!! My father makes his own, and it is
excellent!

[Michael Trew]

Post by f***@sdf.org

Post by Ed P
Tradition in our family was a pork roast.
I broke tradition. Two slices of leftover pizza my son brought over and
a beer made for a Happy New Years meal.

we used to do a pork roast and sauerkraut every new years day.
this year was pork wienerschnitzel and hot german potato salad.
<https://www.kitchenproject.com/german/OnlineShop/German_Store.html>
the potato salad recipe calls for wine vinegar. doesn't say
white or red. we used red. it was a most delicious decision.

Pork and sauerkraut was always traditional for New Year's here as well,
but I'm the only one in the household who likes sauerkraut, so it
doesn't happen often. Last year, we went to Mom's, and she said she
wanted to change it up so her husband would like it. She added
applesauce to the pork and sauerkraut. He liked it, but I say yuck!

[f***@sdf.org]

Post by Michael Trew

Post by f***@sdf.org

Post by Ed P
Tradition in our family was a pork roast.
I broke tradition. Two slices of leftover pizza my son brought over and
a beer made for a Happy New Years meal.

we used to do a pork roast and sauerkraut every new years day.
this year was pork wienerschnitzel and hot german potato salad.
<https://www.kitchenproject.com/german/OnlineShop/German_Store.html>
the potato salad recipe calls for wine vinegar. doesn't say
white or red. we used red. it was a most delicious decision.

Pork and sauerkraut was always traditional for New Year's here as well,
but I'm the only one in the household who likes sauerkraut, so it
doesn't happen often. Last year, we went to Mom's, and she said she
wanted to change it up so her husband would like it. She added
applesauce to the pork and sauerkraut. He liked it, but I say yuck!

i wouldn't want it with applesauce either. sounds bleugh. however,
for just my wife and i we both like it as tart as can be, when we're
cooking for a group we'll tame it down with apples and (pure) maple
syrup.

like this for example,

5 lb pork loin roast
64 oz silver floss sauerkraut (32 oz jars are readily avail)
2 gala apples
1 tbs maple syrup
1 tbs caraway seed

brown the pork on all sides in a piping hot skillet with your
favorite fat. i use grapeseed oil. core and slice the apples
thin. put apples in a bowl with the sauerkraut, we don't drain it
the juices go in too, add the syrup and caraway seed, mix well, put
the roast in a baking dish, add the kraut mix, roast uncovered
at 350F until the pork is at least 145F, let rest for 10
minutes, slice and serve.

most people except those who vehemently hate sauerkraut at least
tolerate it, and i find it enjoyable too. for the wife an i only,
just a roast, sauerkraut and caraway seed is used.

[Cindy Hamilton]

Post by f***@sdf.org
i wouldn't want it with applesauce either. sounds bleugh. however,
for just my wife and i we both like it as tart as can be, when we're
cooking for a group we'll tame it down with apples and (pure) maple
syrup.

Maybe a _little_ applesauce. I usually use soft cider, which is
both tart and sweet.

Lately, I've been buying this:

https://www.amazon.com/Bavarian-Style-Sauerkraut-Germany-Hengstenberg/dp/B01K85M6J4

Since I invariably use it for a quick lunch with grilled kielbasa
or similar, it's just about right.

[f***@sdf.org]

Post by Cindy Hamilton

Post by f***@sdf.org
i wouldn't want it with applesauce either. sounds bleugh. however,
for just my wife and i we both like it as tart as can be, when we're
cooking for a group we'll tame it down with apples and (pure) maple
syrup.

Maybe a _little_ applesauce. I usually use soft cider, which is
both tart and sweet.

i was wondering what soft cider was. looked it up and it's plain
cider. vs hard cider. only time we have any is during fall
harvest fresh from cider mills, unpasteurized which goes hard
pretty quick. :) never heard it called soft cider before.

Post by Cindy Hamilton
https://www.amazon.com/Bavarian-Style-Sauerkraut-Germany-Hengstenberg/dp/B01K85M6J4
Since I invariably use it for a quick lunch with grilled kielbasa
or similar, it's just about right.

i wouldn't mind trying different brands but the conversation to
do decide what would go exactly like this;

fos: let's try a different brand of sauerkraut.
mrs fos: no, we use silver floss.
fos: ok.

i learned my place a long time ago. :)

[Cindy Hamilton]

Post by f***@sdf.org

Post by Cindy Hamilton

Post by f***@sdf.org
i wouldn't want it with applesauce either. sounds bleugh. however,
for just my wife and i we both like it as tart as can be, when we're
cooking for a group we'll tame it down with apples and (pure) maple
syrup.

Maybe a _little_ applesauce. I usually use soft cider, which is
both tart and sweet.

i was wondering what soft cider was. looked it up and it's plain
cider. vs hard cider. only time we have any is during fall
harvest fresh from cider mills, unpasteurized which goes hard
pretty quick. :) never heard it called soft cider before.

Actually, we just call it "cider". I wanted to make it clear
I wasn't talking about hard cider.

[f***@sdf.org]

Post by Cindy Hamilton

Post by f***@sdf.org
i was wondering what soft cider was. looked it up and it's plain
cider. vs hard cider. only time we have any is during fall
harvest fresh from cider mills, unpasteurized which goes hard
pretty quick. :) never heard it called soft cider before.

Actually, we just call it "cider". I wanted to make it clear
I wasn't talking about hard cider.

i'll be using "soft cider" to see how people react come apple
harvest time this fall. :)

[Leonard Blaisdell]

Post by Michael Trew
Pork and sauerkraut was always traditional for New Year's here as well,
but I'm the only one in the household who likes sauerkraut, so it
doesn't happen often. Last year, we went to Mom's, and she said she
wanted to change it up so her husband would like it. She added
applesauce to the pork and sauerkraut. He liked it, but I say yuck!

I first heard about sauerkraut and "apple" here, some time ago. I've
done both, but I prefer chunked apple over applesauce. A couple of
chunked "name your apples" does enhance sauerkraut for me.

[Bruce]

On 7 Jan 2025 21:17:38 GMT, Leonard Blaisdell

Post by Leonard Blaisdell

Post by Michael Trew
Pork and sauerkraut was always traditional for New Year's here as well,
but I'm the only one in the household who likes sauerkraut, so it
doesn't happen often. Last year, we went to Mom's, and she said she
wanted to change it up so her husband would like it. She added
applesauce to the pork and sauerkraut. He liked it, but I say yuck!

I first heard about sauerkraut and "apple" here, some time ago. I've
done both, but I prefer chunked apple over applesauce. A couple of
chunked "name your apples" does enhance sauerkraut for me.

Not that I'm a fan of it, but is it normal for an American not to have
heard of sauerkraut? Even under another name?

[Dave Smith]

Post by Ed P

Post by Jill McQuown
It's a little late to call this a New Year's anything but I did bake a
broccoli, rice & cheese casserole today.  I still have very little
appetite (this stubborn cold is really hanging on; it's very
annoying). I needed something more substantial than soup & saltines,
etc.  I understand some people add cooked shredded chicken to it,
which is probably a good use for leftover rotisserie chicken.
Jill

Tradition in our family was a pork roast.
I broke tradition. Two slices of leftover pizza my son brought over and
a beer made for a Happy New Years meal.

We did a roast pork with roasted potatoes, squash, green beans, gravy
and Yorkshire pudding. The yorkies did not rise dramatically but they
were very tasty.

Last night we heated up the leftover beef in gravy and heated up the
yorkies in the air fryer.

[f***@sdf.org]

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas). While
these are not dishes I grew up with, someone usually mentions them
around this time of year. What gives? ;)

never had either other than using black eyed peas in chili. a
month ago i made refried beans for the first time. first batch
was pinto beans, second black beans. will eventually try all the
different dried beans available locally, even black eyed peas. i
won't know what i like best until i eat all the beans.

so there's that.

Post by Jill McQuown
It's a little late to call this a New Year's anything but I did bake a
broccoli, rice & cheese casserole today. I still have very little
appetite (this stubborn cold is really hanging on; it's very annoying).
I needed something more substantial than soup & saltines, etc. I
understand some people add cooked shredded chicken to it, which is
probably a good use for leftover rotisserie chicken.

leftover rotisserie chicken belongs in my lunch bucket. :)
tonight, grilled ham n cheese on reuben rye with cooper white sharp
american cheese. will wash it down with some bully hill bass riesling
wine.

[Hank Rogers]

Post by f***@sdf.org

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas). While
these are not dishes I grew up with, someone usually mentions them
around this time of year. What gives? ;)

never had either other than using black eyed peas in chili. a
month ago i made refried beans for the first time. first batch
was pinto beans, second black beans. will eventually try all the
different dried beans available locally, even black eyed peas. i
won't know what i like best until i eat all the beans.
so there's that.

Post by Jill McQuown
It's a little late to call this a New Year's anything but I did bake a
broccoli, rice & cheese casserole today. I still have very little
appetite (this stubborn cold is really hanging on; it's very annoying).
I needed something more substantial than soup & saltines, etc. I
understand some people add cooked shredded chicken to it, which is
probably a good use for leftover rotisserie chicken.

leftover rotisserie chicken belongs in my lunch bucket. :)
tonight, grilled ham n cheese on reuben rye with cooper white sharp
american cheese. will wash it down with some bully hill bass riesling
wine.

Years ago, I used to put up a lot of refried beans every year.

I think you can use most any type legume for refried, but may be best to
only consider the types that you like just normally cooked and seasoned.

Consider the seasoning too. Things you like could be added to your
recipe. After all, refried beans are just a simple traditional
mexican/latino concoction.

[Jill McQuown]

Post by f***@sdf.org

Post by Jill McQuown
probably a good use for leftover rotisserie chicken.

leftover rotisserie chicken belongs in my lunch bucket. :)
tonight, grilled ham n cheese on reuben rye with cooper white sharp
american cheese. will wash it down with some bully hill bass riesling
wine.

Grilled ham & cheese on rye washed down with riesling... that's different!

Jill

[Jill McQuown]

Post by f***@sdf.org

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas). While
these are not dishes I grew up with, someone usually mentions them
around this time of year. What gives? ;)

never had either other than using black eyed peas in chili. a
month ago i made refried beans for the first time. first batch
was pinto beans, second black beans. will eventually try all the
different dried beans available locally, even black eyed peas. i
won't know what i like best until i eat all the beans.

Even lima beans? ;)

https://www.mashed.com/1615395/beans-you-should-and-shouldnt-use-when-making-refried-beans/

Jill

[f***@sdf.org]

Post by Jill McQuown

Post by f***@sdf.org

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas). While
these are not dishes I grew up with, someone usually mentions them
around this time of year. What gives? ;)

never had either other than using black eyed peas in chili. a
month ago i made refried beans for the first time. first batch
was pinto beans, second black beans. will eventually try all the
different dried beans available locally, even black eyed peas. i
won't know what i like best until i eat all the beans.

Even lima beans? ;)
https://www.mashed.com/1615395/beans-you-should-and-shouldnt-use-when-making-refried-beans/

heh. no. no lima beans. or garbanzo beans. i like both, but
wouldn't like their flavor in a bean burrito. burritos are the
main way i'm eating refried beans. thanks for the link. i see
they don't recommend kidney beans. i'll be trying them. as well
as the ones i've never heard of as long as i don't have to go
hunting many stores for them. no, i don't buy food online. none.
ever.

[Jill McQuown]

Post by f***@sdf.org

Post by Jill McQuown

Post by f***@sdf.org

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas). While
these are not dishes I grew up with, someone usually mentions them
around this time of year. What gives? ;)

never had either other than using black eyed peas in chili. a
month ago i made refried beans for the first time. first batch
was pinto beans, second black beans. will eventually try all the
different dried beans available locally, even black eyed peas. i
won't know what i like best until i eat all the beans.

Even lima beans? ;)
https://www.mashed.com/1615395/beans-you-should-and-shouldnt-use-when-making-refried-beans/

heh. no. no lima beans. or garbanzo beans. i like both, but
wouldn't like their flavor in a bean burrito. burritos are the
main way i'm eating refried beans. thanks for the link. i see
they don't recommend kidney beans. i'll be trying them. as well
as the ones i've never heard of as long as i don't have to go
hunting many stores for them. no, i don't buy food online. none.
ever.

There were a number of beans listed there I'd never heard of, either.
I'm not sure why kidney beans wouldn't work for refried beans. As
always, links with recommendations like the one I found are purely
subjective.

Jill

[dsi1]

Post by Jill McQuown

Post by f***@sdf.org

Post by Jill McQuown

Post by f***@sdf.org

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas). While
these are not dishes I grew up with, someone usually mentions them
around this time of year. What gives? ;)

never had either other than using black eyed peas in chili. a
month ago i made refried beans for the first time. first batch
was pinto beans, second black beans. will eventually try all the
different dried beans available locally, even black eyed peas. i
won't know what i like best until i eat all the beans.

Even lima beans? ;)
https://www.mashed.com/1615395/beans-you-should-and-shouldnt-use-when-making-refried-beans/

heh. no. no lima beans. or garbanzo beans. i like both, but
wouldn't like their flavor in a bean burrito. burritos are the
main way i'm eating refried beans. thanks for the link. i see
they don't recommend kidney beans. i'll be trying them. as well
as the ones i've never heard of as long as i don't have to go
hunting many stores for them. no, i don't buy food online. none.
ever.

There were a number of beans listed there I'd never heard of, either.
I'm not sure why kidney beans wouldn't work for refried beans. As
always, links with recommendations like the one I found are purely
subjective.
Jill

Kidney bean can have unpleasant effects if not prepared properly. It
probably won't kill you so feel free to experiment with them.

[Carol]

Post by Jill McQuown

Post by f***@sdf.org

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking

black-eyed >>> peas or Hoppin' John (a rice dish made with black-eyed
peas). While >>> these are not dishes I grew up with, someone
usually mentions them >>> around this time of year. What gives? ;)

Post by Jill McQuown

Post by f***@sdf.org
never had either other than using black eyed peas in chili. a
month ago i made refried beans for the first time. first batch
was pinto beans, second black beans. will eventually try all the
different dried beans available locally, even black eyed peas. i
won't know what i like best until i eat all the beans.

Even lima beans? ;)

https://www.mashed.com/1615395/beans-you-should-and-shouldnt-use-when-making-refried-beans/

heh. no. no lima beans. or garbanzo beans. i like both, but
wouldn't like their flavor in a bean burrito. burritos are the
main way i'm eating refried beans. thanks for the link. i see
they don't recommend kidney beans. i'll be trying them. as well
as the ones i've never heard of as long as i don't have to go
hunting many stores for them. no, i don't buy food online. none.
ever.

Mostly links here are used to show what the item looks like.

[Jill McQuown]

Post by Jill McQuown

Post by Jill McQuown

Post by f***@sdf.org

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking

black-eyed >>> peas or Hoppin' John (a rice dish made with black-eyed
peas). While >>> these are not dishes I grew up with, someone
usually mentions them >>> around this time of year. What gives? ;)

Post by Jill McQuown

Post by f***@sdf.org
never had either other than using black eyed peas in chili. a
month ago i made refried beans for the first time. first batch
was pinto beans, second black beans. will eventually try all the
different dried beans available locally, even black eyed peas. i
won't know what i like best until i eat all the beans.

Even lima beans? ;)

https://www.mashed.com/1615395/beans-you-should-and-shouldnt-use-when-making-refried-beans/

heh. no. no lima beans. or garbanzo beans. i like both, but
wouldn't like their flavor in a bean burrito. burritos are the
main way i'm eating refried beans. thanks for the link. i see
they don't recommend kidney beans. i'll be trying them. as well
as the ones i've never heard of as long as i don't have to go
hunting many stores for them. no, i don't buy food online. none.
ever.

Mostly links here are used to show what the item looks like.

Carol... did you look at the link? It's got pictures and descriptions.
You don't have to describe the use of links.

Jill

[Carol]

Post by Carol

Post by Jill McQuown

Post by f***@sdf.org

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking

black-eyed >>> peas or Hoppin' John (a rice dish made with

black-eyed >>peas). While >>> these are not dishes I grew up with,
someone >>usually mentions them >>> around this time of year. What
gives? ;) >>

Post by Carol

Post by Jill McQuown

Post by f***@sdf.org
never had either other than using black eyed peas in chili. a
month ago i made refried beans for the first time. first batch
was pinto beans, second black beans. will eventually try all
the different dried beans available locally, even black eyed
peas. i won't know what i like best until i eat all the beans.

Even lima beans? ;)

https://www.mashed.com/1615395/beans-you-should-and-shouldnt-use-when-making-refried-beans/

Post by Carol

heh. no. no lima beans. or garbanzo beans. i like both, but
wouldn't like their flavor in a bean burrito. burritos are the
main way i'm eating refried beans. thanks for the link. i see
they don't recommend kidney beans. i'll be trying them. as well
as the ones i've never heard of as long as i don't have to go
hunting many stores for them. no, i don't buy food online. none.
ever.

Mostly links here are used to show what the item looks like.

Carol... did you look at the link? It's got pictures and
descriptions. You don't have to describe the use of links.
Jill

Yes, and it's lots of pictures and what type of beans are recommended.
Fos's comment is related to when people post links of items you can buy
online which isn't really why people post links. More often, it's to
describe it. Like the grill type outdoor rotisserie earlier today.

Very few of us buy food online I bet.

[Ed P]

Post by Carol
Yes, and it's lots of pictures and what type of beans are recommended.
Fos's comment is related to when people post links of items you can buy
online which isn't really why people post links. More often, it's to
describe it. Like the grill type outdoor rotisserie earlier today.
Very few of us buy food online I bet.

I do. There are certain things not easily found locally, so I buy it on
line.
Tea from Teatrader.com
Strawberry preserves from https://www.monasterygreetings.com/
Bacon from Nodines smokehouse
Breakfast sausage hash from Amazon
Parmesan cheese and a couple of specialties from www.parmashop.com/en

These are high quality items I like so I'm willing to buy a bit more and
even pay a bit more. Some are not frequent, such as Sachertore, I've
only bought twice, kind of a special occasion. If timing is right, I may
get another to share with a friend. She first had it at the hotel.
https://www.sacher.com/en/original-sacher-torte/

[f***@sdf.org]

Post by Ed P

Post by Carol
Yes, and it's lots of pictures and what type of beans are recommended.
Fos's comment is related to when people post links of items you can buy
online which isn't really why people post links. More often, it's to
describe it. Like the grill type outdoor rotisserie earlier today.
Very few of us buy food online I bet.

I do. There are certain things not easily found locally, so I buy it on
line.
Tea from Teatrader.com

!!!

this reminds me....

Post by Ed P
Strawberry preserves from https://www.monasterygreetings.com/
Bacon from Nodines smokehouse
Breakfast sausage hash from Amazon
Parmesan cheese and a couple of specialties from www.parmashop.com/en
These are high quality items I like so I'm willing to buy a bit more and
even pay a bit more. Some are not frequent, such as Sachertore, I've
only bought twice, kind of a special occasion. If timing is right, I may
get another to share with a friend. She first had it at the hotel.
https://www.sacher.com/en/original-sacher-torte/

Ooo... i stuck my foot in my mouth. :/

i gotta take back what i said about never buying food online. i
*do* buy herbs and spices, in bulk, online from herbco. i've
purchased tea from them too. i regularly drink oolong and green
tea and have tried both from herbco. better tasting teas are
available locally at asian and international markets. the
chamomile and rooibos tea from herbo is good though. i don't
drink those often and still have about a half pound of each left
from a purchase a couple years ago. i mix them 50:50.

https://www.herbco.com

[Carol]

Post by Ed P

Post by Carol
Yes, and it's lots of pictures and what type of beans are
recommended. Fos's comment is related to when people post links of
items you can buy online which isn't really why people post links.
More often, it's to describe it. Like the grill type outdoor
rotisserie earlier today.
Very few of us buy food online I bet.

I do. There are certain things not easily found locally, so I buy it
on line. Tea from Teatrader.com
Strawberry preserves from https://www.monasterygreetings.com/
Bacon from Nodines smokehouse
Breakfast sausage hash from Amazon
Parmesan cheese and a couple of specialties from www.parmashop.com/en
These are high quality items I like so I'm willing to buy a bit more
and even pay a bit more. Some are not frequent, such as Sachertore,
I've only bought twice, kind of a special occasion. If timing is
right, I may get another to share with a friend. She first had it at
the hotel. https://www.sacher.com/en/original-sacher-torte/

Sorry, I was thinking more like standard stuff like Chicken, beef,
apples, cabbage, canned soups and canned tomatoes.

Now it's different if it's specialty stuff. My main one is probably
specialty items for breadmaking (cheaper sometimes at Amazon like Bulk
yeast) or spices (Savoryspiceshop for blends or hard to find items like
charnushka). It's a;so different if in an aging population some are
having trouble driving to the store.

[Janet]

Post by Carol
Very few of us buy food online I bet.

Don't Americans shop online from the supermarket? The
supermarket then delivers the food. Very common in UK.

If there's any dried goods/ingredients I can't get from
the supermarket, I order it online.

Janet UK.

[Cindy Hamilton]

Post by Janet

Post by Carol
Very few of us buy food online I bet.

Don't Americans shop online from the supermarket? The
supermarket then delivers the food. Very common in UK.

My mother does that. I won't let anybody else choose my
vegetables or meat, so I shop in person.

Post by Janet
If there's any dried goods/ingredients I can't get from
the supermarket, I order it online.

I order spices online, because it's more convenient than going
to the spice store and cheaper (and higher quality) than buying
at the grocery store.

[f***@sdf.org]

Post by Cindy Hamilton

Post by Janet

Post by Carol
Very few of us buy food online I bet.

Don't Americans shop online from the supermarket? The
supermarket then delivers the food. Very common in UK.

My mother does that. I won't let anybody else choose my
vegetables or meat, so I shop in person.

same here. i know quite a few people who would buy, for example,
beans from amazon. i had an amazon account i used so
infrequently they'd offer me a free trial of prime every time i
ordered. i accepted, got my free next day shipping, then
canceled it. when bezos started having the wapo kowtow to the
tangerine tyrant last election cycle, i deleted my amazon account
and will never go back.

Post by Cindy Hamilton

Post by Janet
If there's any dried goods/ingredients I can't get from
the supermarket, I order it online.

I order spices online, because it's more convenient than going
to the spice store and cheaper (and higher quality) than buying
at the grocery store.

this! +1000

[ItsJoanNotJoAnn]

Post by Cindy Hamilton

Post by Janet
Don't Americans shop online from the supermarket? The
supermarket then delivers the food. Very common in UK.

I won't let anybody else choose my
vegetables or meat, so I shop in person.

Same here, I want to choose what cuts of meats are offered
as well the freshness of fruits and vegetables. Plus, I
get to see any new products on the shelves and also what's
been tossed onto the marked down shelves. Sometimes some
real bargains can be found there.

[Ed P]

Post by ItsJoanNotJoAnn

Post by Cindy Hamilton

   Don't Americans shop online from the supermarket? The
supermarket then delivers the food. Very common in UK.

I won't let anybody else choose my
vegetables or meat, so I shop in person.

Same here, I want to choose what cuts of meats are offered
as well the freshness of fruits and vegetables.  Plus, I
get to see any new products on the shelves and also what's
been tossed onto the marked down shelves.  Sometimes some
real bargains can be found there.

I'm fussy who handles my meat too.

While I do order some specialty stuff, I don't mind shopping at all.
Sometimes there will be some great buys on seasonal stuff or just
something that catches my eye that will be a good dinner tonight.

I know a couple of people that don't have time or transportation that do
shop on line. If needed, great, not for me.

[Hank Rogers]

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas).  While
these are not dishes I grew up with, someone usually mentions them
around this time of year.  What gives? ;)
It's a little late to call this a New Year's anything but I did bake a
broccoli, rice & cheese casserole today.  I still have very little
appetite (this stubborn cold is really hanging on; it's very annoying).
I needed something more substantial than soup & saltines, etc.  I
understand some people add cooked shredded chicken to it, which is
probably a good use for leftover rotisserie chicken.
Jill

You can probably buy canned hopin' john at publix. Maybe pick up a can
of menudo too, while you're there.

Sounds like your Majesty needs to eat a little tiny bit more vittles.
Hope you recover soon.

[ItsJoanNotJoAnn]

I didn't cook anything for New Year's Day as I'm finishing
up some leftovers. But I have cooked Hoppin' John in the
past and it's really a satisfying dish. Also, the addition
of the rice, chicken broth, and mild Rotel (that's what I
use) eliminates that dirt taste that black-eyed peas have.
Don't forget a skillet of cornbread!

When I've made the broccoli, rice, and cheese casserole
I've always just used cubed raw chicken breast and let it
all cook together until done. But the rotisserie chicken
is a good idea; I just never buy them.

[Jill McQuown]

Post by ItsJoanNotJoAnn
I didn't cook anything for New Year's Day as I'm finishing
up some leftovers.  But I have cooked Hoppin' John in the
past and it's really a satisfying dish.  Also, the addition
of the rice, chicken broth, and mild Rotel (that's what I
use) eliminates that dirt taste that black-eyed peas have.
Don't forget a skillet of cornbread!
When I've made the broccoli, rice, and cheese casserole
I've always just used cubed raw chicken breast and let it
all cook together until done.  But the rotisserie chicken
is a good idea; I just never buy them.

I don't buy rotisserie chicken, either. It does seem like a good way to
use up leftover chicken if you happen to have some.

Jill

[Hank Rogers]

Post by ItsJoanNotJoAnn
I didn't cook anything for New Year's Day as I'm finishing
up some leftovers.  But I have cooked Hoppin' John in the
past and it's really a satisfying dish.  Also, the addition
of the rice, chicken broth, and mild Rotel (that's what I
use) eliminates that dirt taste that black-eyed peas have.
Don't forget a skillet of cornbread!
When I've made the broccoli, rice, and cheese casserole
I've always just used cubed raw chicken breast and let it
all cook together until done.  But the rotisserie chicken
is a good idea; I just never buy them.

I don't buy rotisserie chicken, either.  It does seem like a good way to
use up leftover chicken if you happen to have some.
Jill

Good to know, your Majesty. I agree, store bought rotisserie chickens
are disgusting, and should be banned.

[Carol]

Post by Jill McQuown

Post by ItsJoanNotJoAnn
I didn't cook anything for New Year's Day as I'm finishing
up some leftovers.  But I have cooked Hoppin' John in the
past and it's really a satisfying dish.  Also, the addition
of the rice, chicken broth, and mild Rotel (that's what I
use) eliminates that dirt taste that black-eyed peas have.
Don't forget a skillet of cornbread!
When I've made the broccoli, rice, and cheese casserole
I've always just used cubed raw chicken breast and let it
all cook together until done.  But the rotisserie chicken
is a good idea; I just never buy them.

I don't buy rotisserie chicken, either. It does seem like a good way
to use up leftover chicken if you happen to have some.
Jill

I make them sometimes in my ancient rotisserie (needs replacement).
'Once in a blue moon' we buy one.

[Dave Smith]

Post by Carol

Post by Jill McQuown
I don't buy rotisserie chicken, either. It does seem like a good way
to use up leftover chicken if you happen to have some.
Jill

I make them sometimes in my ancient rotisserie (needs replacement).
'Once in a blue moon' we buy one.

I haven't had one in ages but the times we had them they were pretty
good. When my son moved back this way for work I recommended he try
them. I pointed out that half of one would be more than enough for one
person for a dinner and that the stuff is as good cold as it is fresh
out of the oven.

[f***@sdf.org]

Post by Carol
I make them sometimes in my ancient rotisserie (needs replacement).
'Once in a blue moon' we buy one.

i do rotisserie chicken on my gas grill frequently. equipment
was purchased from here;

https://www.onegrill.com

[Carol]

Post by f***@sdf.org

Post by Carol
I make them sometimes in my ancient rotisserie (needs replacement).
'Once in a blue moon' we buy one.

i do rotisserie chicken on my gas grill frequently. equipment
was purchased from here;
https://www.onegrill.com

Nifty! Sadly, our grilling days are over.

[Michael Trew]

Post by ItsJoanNotJoAnn
I didn't cook anything for New Year's Day as I'm finishing
up some leftovers.  But I have cooked Hoppin' John in the
past and it's really a satisfying dish.  Also, the addition
of the rice, chicken broth, and mild Rotel (that's what I
use) eliminates that dirt taste that black-eyed peas have.
Don't forget a skillet of cornbread!
When I've made the broccoli, rice, and cheese casserole
I've always just used cubed raw chicken breast and let it
all cook together until done.  But the rotisserie chicken
is a good idea; I just never buy them.

I don't buy rotisserie chicken, either.  It does seem like a good way to
use up leftover chicken if you happen to have some.
Jill

We used to, the grocery store sells them near the deli hot for $6.99
each (was less not long ago). Now, they come hot in a plastic bag,
which wigs me out. I swear the didn't used to be so greasy.

[Jill McQuown]

Post by Michael Trew

Post by ItsJoanNotJoAnn
I didn't cook anything for New Year's Day as I'm finishing
up some leftovers.  But I have cooked Hoppin' John in the
past and it's really a satisfying dish.  Also, the addition
of the rice, chicken broth, and mild Rotel (that's what I
use) eliminates that dirt taste that black-eyed peas have.
Don't forget a skillet of cornbread!
When I've made the broccoli, rice, and cheese casserole
I've always just used cubed raw chicken breast and let it
all cook together until done.  But the rotisserie chicken
is a good idea; I just never buy them.

I don't buy rotisserie chicken, either.  It does seem like a good way
to use up leftover chicken if you happen to have some.
Jill

We used to, the grocery store sells them near the deli hot for $6.99
each (was less not long ago).  Now, they come hot in a plastic bag,
which wigs me out.  I swear the didn't used to be so greasy.

I think the last time I bought a rotisserie chicken was around 2008. My
mother asked me to buy one. It didn't come in a plastic bag and it
certainly wasn't greasy. I simply don't have any need for a whole
chicken (if I did, I'd buy one and oven roast it).

Jill

[Leonard Blaisdell]

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas). While
these are not dishes I grew up with, someone usually mentions them
around this time of year. What gives? ;)

I just watched a PBS cooking show that featured Hoppin' John. It was
made by a old Gullah lady who lived on an island near you. I "think" she
substituted some sort of red bean/pea for the black-eyed peas.
I wish I could remember the name of the island. I know you'd know it.
Google, google, google. Here it is. Edisto Island.

leo

[Dave Smith]

Post by Leonard Blaisdell

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas). While
these are not dishes I grew up with, someone usually mentions them
around this time of year. What gives? ;)

I just watched a PBS cooking show that featured Hoppin' John. It was
made by a old Gullah lady who lived on an island near you. I "think" she
substituted some sort of red bean/pea for the black-eyed peas.
I wish I could remember the name of the island. I know you'd know it.
Google, google, google. Here it is. Edisto Island.

I realize it is a fair distance from there to Louisiana but for some
reminded me of an old Cajun cooking show. It featured a guy named Justin
Wilson who had affected a strong Cajun accent. It was pretty entertaining.

[Jill McQuown]

Post by Dave Smith

Post by Leonard Blaisdell

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas).  While
these are not dishes I grew up with, someone usually mentions them
around this time of year.  What gives? ;)

I just watched a PBS cooking show that featured Hoppin' John. It was
made by a old Gullah lady who lived on an island near you. I "think" she
substituted some sort of red bean/pea for the black-eyed peas.
I wish I could remember the name of the island. I know you'd know it.
Google, google, google. Here it is.  Edisto Island.

I realize it is a fair distance from there to Louisiana but for some
reminded me of an old Cajun cooking show. It featured a guy named Justin
Wilson who had affected a strong Cajun accent. It was pretty entertaining.
http://youtu.be/hI0gbtkWmTU

Justin Wilson was a hoot! I used to see his shows on PBS. t would be
nice to see some old re-runs.

Jill

[Jill McQuown]

Post by Leonard Blaisdell

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking black-eyed
peas or Hoppin' John (a rice dish made with black-eyed peas). While
these are not dishes I grew up with, someone usually mentions them
around this time of year. What gives? ;)

I just watched a PBS cooking show that featured Hoppin' John. It was
made by a old Gullah lady who lived on an island near you. I "think" she
substituted some sort of red bean/pea for the black-eyed peas.
I wish I could remember the name of the island. I know you'd know it.
Google, google, google. Here it is. Edisto Island.
leo

Edisto Island is closer to Charleston (about 125 miles up the coast) but
yes, I've heard of it. :) She probably used field peas (aka cowpeas)
which, like black eyed peas, are a type of bean. Considered heirloom
varieties, they are mostly only available in the areas where they are
grown. IOW, not mass produced for sale.

Jill

[Carol]

Post by Leonard Blaisdell

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking
black-eyed peas or Hoppin' John (a rice dish made with black-eyed
peas). While these are not dishes I grew up with, someone usually
mentions them around this time of year. What gives? ;)

I just watched a PBS cooking show that featured Hoppin' John. It was
made by a old Gullah lady who lived on an island near you. I "think"
she substituted some sort of red bean/pea for the black-eyed peas.
I wish I could remember the name of the island. I know you'd know it.
Google, google, google. Here it is. Edisto Island.
leo

https://en.wikipedia.org/wiki/Sea_Island_red_pea#Cultivation

Cowpeas which come from Africa. Used by the Gullah for 'Hoppin' John.
They vary in color and are often red or pink.

[Bruce]

On Sun, 5 Jan 2025 19:45:41 -0000 (UTC), "Carol"

Post by Carol

Post by Leonard Blaisdell

Post by Jill McQuown
I noticed this year for New Year's, no one mentioned cooking
black-eyed peas or Hoppin' John (a rice dish made with black-eyed
peas). While these are not dishes I grew up with, someone usually
mentions them around this time of year. What gives? ;)

I just watched a PBS cooking show that featured Hoppin' John. It was
made by a old Gullah lady who lived on an island near you. I "think"
she substituted some sort of red bean/pea for the black-eyed peas.
I wish I could remember the name of the island. I know you'd know it.
Google, google, google. Here it is. Edisto Island.
leo

https://en.wikipedia.org/wiki/Sea_Island_red_pea#Cultivation
Cowpeas which come from Africa.

You shouldn't start saying things that are true. It's confusing.