Dinner tonight 12/15/24 will be

[Jill McQuown]

Chicken Carciofi. Essentially, chicken with artichoke hearts. A basic
description is chicken breast cooked with artichokes with a pan sauce
made from butter, lemon juice and white wine. Lots of recipes call for
added diced tomatoes and a bunch of other stuff.

I prefer this one. I first tasted this dish at a long defunct
restaurant in Memphis called "Art Pieroni's". The chef, Art, was
married to the daughter of a highly restaurateur named Frank Grisanti.
The son-in-law worked for her father but decided to break out on his own
and for a while he was successful. But as with many new restaurants,
his venture failed within 2 years.

But this dish was excellent! Similar to veal or chicken piccata, sans
capers, instead, artichoke hearts.

The quick and simple method is this:

Dredge thinly cut chicken breasts (cutlets) in seasoned flour, then egg
wash, then dredge in flour again. Brown quickly in a skillet in a
little olive oil & butter over fairly high heat until browned. Remove
the chicken to a platter and keep warm.

De glaze the pan with a splash of lemon juice & white wine and scrape up
any little browned flour bits on the bottom of the pan with a spatula
and stir them in. Lower the heat & add the artichoke hearts. (I use
canned quartered artichoke hearts, drained, rinsed, patted dry). Add
more butter to the pan and cook, stirring, until the artichokes are
heated through and the sauce is slightly thickened. Spoon the sauce over
the chicken.

I plan to serve this with spinach fettuccine in a cream sauce with
grated Parmesan cheese. I promise not to call it "Alfredo". :)

Anything on the menu at your house today?

Jill

[Michael Trew]

Chicken Carciofi.  Essentially, chicken with artichoke hearts.  A basic
description is chicken breast cooked with artichokes with a pan sauce
made from butter, lemon juice and white wine.  Lots of recipes call for
added diced tomatoes and a bunch of other stuff.
I prefer this one.  I first tasted this dish at a long defunct
restaurant in Memphis called "Art Pieroni's".  The chef, Art, was
married to the daughter of a highly restaurateur named Frank Grisanti.
The son-in-law worked for her father but decided to break out on his own
and for a while he was successful.  But as with many new restaurants,
his venture failed within 2 years.
But this dish was excellent!  Similar to veal or chicken piccata, sans
capers, instead, artichoke hearts.
Dredge thinly cut chicken breasts (cutlets) in seasoned flour, then egg
wash, then dredge in flour again.  Brown quickly in a skillet in a
little olive oil & butter over fairly high heat until browned.  Remove
the chicken to a platter and keep warm.
De glaze the pan with a splash of lemon juice & white wine and scrape up
any little browned flour bits on the bottom of the pan with a spatula
and stir them in.  Lower the heat & add the artichoke hearts. (I use
canned quartered artichoke hearts, drained, rinsed, patted dry).  Add
more butter to the pan and cook, stirring, until the artichokes are
heated through and the sauce is slightly thickened. Spoon the sauce over
the chicken.
I plan to serve this with spinach fettuccine in a cream sauce with
grated Parmesan cheese.  I promise not to call it "Alfredo". :)
Anything on the menu at your house today?
Jill

That does sound good, I've got a glass jar with artichoke heart in it,
this might be a good use for it. Unfortunately, none of us have an
appetite today. I hate being sick, not fun... I think all I've had
today was a bowl of oatmeal with a bit of brown sugar.

[Carol]

Post by Michael Trew

Chicken Carciofi.  Essentially, chicken with artichoke hearts.  A
basic description is chicken breast cooked with artichokes with a
pan sauce made from butter, lemon juice and white wine.  Lots of
recipes call for added diced tomatoes and a bunch of other stuff.
I prefer this one.  I first tasted this dish at a long defunct
restaurant in Memphis called "Art Pieroni's".  The chef, Art, was
married to the daughter of a highly restaurateur named Frank
Grisanti. The son-in-law worked for her father but decided to
break out on his own and for a while he was successful.  But as
with many new restaurants, his venture failed within 2 years.
But this dish was excellent!  Similar to veal or chicken piccata,
sans capers, instead, artichoke hearts.
Dredge thinly cut chicken breasts (cutlets) in seasoned flour, then
egg wash, then dredge in flour again.  Brown quickly in a skillet
in a little olive oil & butter over fairly high heat until
browned.  Remove the chicken to a platter and keep warm.
De glaze the pan with a splash of lemon juice & white wine and
scrape up any little browned flour bits on the bottom of the pan
with a spatula and stir them in.  Lower the heat & add the
artichoke hearts. (I use canned quartered artichoke hearts,
drained, rinsed, patted dry).  Add more butter to the pan and
cook, stirring, until the artichokes are heated through and the
sauce is slightly thickened. Spoon the sauce over the chicken.
I plan to serve this with spinach fettuccine in a cream sauce with
grated Parmesan cheese.  I promise not to call it "Alfredo". :)
Anything on the menu at your house today?
Jill

That does sound good, I've got a glass jar with artichoke heart in
it, this might be a good use for it. Unfortunately, none of us have
an appetite today. I hate being sick, not fun... I think all I've
had today was a bowl of oatmeal with a bit of brown sugar.

And me with all the fixin's for a bang-up chicken soup! BTW, if you
haven't tried making chicken (or Turkey) soup with all dark meat, you
are missing a treat! It comes out like chicken tenders, not those
blaugh white flavorless chunks you get with breast meat.

[Dave Smith]

Post by Carol
And me with all the fixin's for a bang-up chicken soup! BTW, if you
haven't tried making chicken (or Turkey) soup with all dark meat, you
are missing a treat! It comes out like chicken tenders, not those
blaugh white flavorless chunks you get with breast meat.

Please do not praise dark meat. Those of us who prefer it are quite
happy to have so many people disliking it. I am still traumatized by the
Christmas dinner where we hosted my brother and his family. He, his
wife, one son, the DiL and their child all preferred dark meat. My wife
and I had been spoiled by having all that dark meat to ourselves.

[Jill McQuown]

Post by Dave Smith

And me with all the fixin's for a bang-up chicken soup!  BTW, if you
haven't tried making chicken (or Turkey) soup with all dark meat, you
are missing a treat!  It comes out like chicken tenders, not those
blaugh white flavorless chunks you get with breast meat.

Please do not praise dark meat. Those of us who prefer it are quite
happy to have so many people disliking it. I am still traumatized by the
Christmas dinner where we hosted my brother and his family. He, his
wife, one son, the DiL and their child all preferred dark meat.  My wife
and I had been spoiled  by having all that dark meat to ourselves.

There's a solution: don't serve turkey for Christmas dinner. ;)

Jill

[Hank Rogers]

Post by Jill McQuown

Post by Dave Smith

And me with all the fixin's for a bang-up chicken soup!  BTW, if you
haven't tried making chicken (or Turkey) soup with all dark meat, you
are missing a treat!  It comes out like chicken tenders, not those
blaugh white flavorless chunks you get with breast meat.

Please do not praise dark meat. Those of us who prefer it are quite
happy to have so many people disliking it. I am still traumatized by
the Christmas dinner where we hosted my brother and his family. He,
his wife, one son, the DiL and their child all preferred dark meat.Â
My wife and I had been spoiled  by having all that dark meat to
ourselves.

There's a solution: don't serve turkey for Christmas dinner. ;)
Jill

LOL your Majesty!

[Dave Smith]

Post by Jill McQuown

Post by Dave Smith

And me with all the fixin's for a bang-up chicken soup!  BTW, if you
haven't tried making chicken (or Turkey) soup with all dark meat, you
are missing a treat!  It comes out like chicken tenders, not those
blaugh white flavorless chunks you get with breast meat.

Please do not praise dark meat. Those of us who prefer it are quite
happy to have so many people disliking it. I am still traumatized by
the Christmas dinner where we hosted my brother and his family. He,
his wife, one son, the DiL and their child all preferred dark meat.
My wife and I had been spoiled  by having all that dark meat to
ourselves.

There's a solution: don't serve turkey for Christmas dinner. ;)

That would be a case of cutting off your nose to spite your face. The
hosty thing to do is to gladly serve your guests what they want and
pretend to enjoy that bland white meat.

[Jill McQuown]

Post by Jill McQuown

Post by Dave Smith

And me with all the fixin's for a bang-up chicken soup!  BTW, if you
haven't tried making chicken (or Turkey) soup with all dark meat, you
are missing a treat!  It comes out like chicken tenders, not those
blaugh white flavorless chunks you get with breast meat.

Please do not praise dark meat. Those of us who prefer it are quite
happy to have so many people disliking it. I am still traumatized by
the Christmas dinner where we hosted my brother and his family. He,
his wife, one son, the DiL and their child all preferred dark meat.
My wife and I had been spoiled  by having all that dark meat to
ourselves.

There's a solution: don't serve turkey for Christmas dinner. ;)

That would be a case of cutting off your nose to spite your face.  The
hosty thing to do is to gladly serve your guests what they want and
pretend to enjoy that bland white meat.

Maybe roast turkey legs instead? I'm just trying to be helpful. There
is only so much dark meat on a bird.

Jill

[Dave Smith]

That would be a case of cutting off your nose to spite your face.  The
hosty thing to do is to gladly serve your guests what they want and
pretend to enjoy that bland white meat.

Maybe roast turkey legs instead?  I'm just trying to be helpful.  There
is only so much dark meat on a bird.

That's a thought..... but... the drumsticks are nowhere near as good as
the thighs. You can get chicken thighs anywhere but I have never seen
turkey thighs for sale.

[Jill McQuown]

Post by Dave Smith

Post by Dave Smith
That would be a case of cutting off your nose to spite your face.
The hosty thing to do is to gladly serve your guests what they want
and pretend to enjoy that bland white meat.

Maybe roast turkey legs instead?  I'm just trying to be helpful.
There is only so much dark meat on a bird.

That's a thought..... but... the drumsticks are nowhere near as good as
the thighs. You can get chicken thighs anywhere but I have never seen
turkey thighs for sale.

I've seen turkey legs but can't say I've really looked for turkey thighs
or even turkey drumsticks. I do recall when I was growing up and we had
roasted turkey, everyone wanted to grab a drumstick. LOL

Jill

[Dave Smith]

Post by Jill McQuown

Post by Dave Smith
That's a thought..... but... the drumsticks are nowhere near as good
as the thighs. You can get chicken thighs anywhere but I have never
seen turkey thighs for sale.

I've seen turkey legs but can't say I've really looked for turkey thighs
or even turkey drumsticks.  I do recall when I was growing up and we had
roasted turkey, everyone wanted to grab a drumstick. LOL

My younger brother and I always seemed to get stuck with the drumstick.
I think maybe our grandfather wanted to keep us quiet as we dealt with
all the skin and tendons. These days the legs are among the leftovers
and usually ended up stripped down and chopped up into turkey salad.

[Bruce]

On Mon, 16 Dec 2024 19:11:31 -0500, Jill McQuown

Post by Jill McQuown

Post by Jill McQuown
There's a solution: don't serve turkey for Christmas dinner. ;)

That would be a case of cutting off your nose to spite your face.  The
hosty thing to do is to gladly serve your guests what they want and
pretend to enjoy that bland white meat.

Maybe roast turkey legs instead? I'm just trying to be helpful. There
is only so much dark meat on a bird.

Just eat blackbird.

[Carol]

Post by Jill McQuown

Post by Jill McQuown

Post by Dave Smith

And me with all the fixin's for a bang-up chicken soup!  BTW,
if you haven't tried making chicken (or Turkey) soup with all
dark meat, you are missing a treat!  It comes out like
chicken tenders, not those blaugh white flavorless chunks you
get with breast meat.

Please do not praise dark meat. Those of us who prefer it are
quite happy to have so many people disliking it. I am still
traumatized by the Christmas dinner where we hosted my brother
and his family. He, his wife, one son, the DiL and their child
all preferred dark meat. My wife and I had been spoiled  by
having all that dark meat to ourselves.

There's a solution: don't serve turkey for Christmas dinner. ;)

That would be a case of cutting off your nose to spite your face. 
The hosty thing to do is to gladly serve your guests what they
want and pretend to enjoy that bland white meat.

Maybe roast turkey legs instead? I'm just trying to be helpful.
There is only so much dark meat on a bird.
Jill

WHHAAA! Someone besides ME got the last pack of Turkey thighs! I
checked yesterday. Sniff.

[clams casino]

Post by Carol
WHHAAA! Someone besides ME got the last pack of Turkey thighs!

Best bully them the fuck out of those then!

[Don Shenkenberger]

Post by Jill McQuown
There's a solution: don't serve turkey for Christmas dinner. ;)
Jill

I was so poor as a child that if I didn't wake up with a hard on on
Christmas Day I didn't have anything to play with.

[clams casino]

Post by Don Shenkenberger

Post by Jill McQuown
There's a solution: don't serve turkey for Christmas dinner. ;)
Jill

I was so poor as a child that if I didn't wake up with a hard on on
Christmas Day I didn't have anything to play with.

Lol, sleepovers musta been blanket tent time...

[ItsJoanNotJoAnn]

Post by Dave Smith

Post by Carol
And me with all the fixin's for a bang-up chicken soup! BTW, if you
haven't tried making chicken (or Turkey) soup with all dark meat, you
are missing a treat! It comes out like chicken tenders, not those
blaugh white flavorless chunks you get with breast meat.

Please do not praise dark meat. Those of us who prefer it are quite
happy to have so many people disliking it. I am still traumatized by the
Christmas dinner where we hosted my brother and his family. He, his
wife, one son, the DiL and their child all preferred dark meat. My wife
and I had been spoiled by having all that dark meat to ourselves.

Don't worry, you and Carol can have ALL the dark meat to
yourselves. Barf.

[Dave Smith]

Post by ItsJoanNotJoAnn

Post by Dave Smith
Please do not praise dark meat. Those of us who prefer it are quite
happy to have so many people disliking it. I am still traumatized by the
Christmas dinner where we hosted my brother and his family. He, his
wife, one son, the DiL and their child all preferred dark meat.  My wife
and I had been spoiled by having all that dark meat to ourselves.

Don't worry, you and Carol can have ALL the dark meat to
yourselves.  Barf.

Sorry Joan, but it is your loss.

[Bruce]

On Mon, 16 Dec 2024 19:00:59 -0500, Dave Smith

Post by Dave Smith

Post by ItsJoanNotJoAnn

Post by Dave Smith
Please do not praise dark meat. Those of us who prefer it are quite
happy to have so many people disliking it. I am still traumatized by the
Christmas dinner where we hosted my brother and his family. He, his
wife, one son, the DiL and their child all preferred dark meat.  My wife
and I had been spoiled by having all that dark meat to ourselves.

Don't worry, you and Carol can have ALL the dark meat to
yourselves.  Barf.

Sorry Joan, but it is your loss.

What do you lose by not eating what you don't like?

[ItsJoanNotJoAnn]

Post by Dave Smith

Post by ItsJoanNotJoAnn

Post by Dave Smith
Please do not praise dark meat. Those of us who prefer it are quite
happy to have so many people disliking it. I am still traumatized by the
Christmas dinner where we hosted my brother and his family. He, his
wife, one son, the DiL and their child all preferred dark meat.  My wife
and I had been spoiled by having all that dark meat to ourselves.

Don't worry, you and Carol can have ALL the dark meat to
yourselves.  Barf.

Sorry Joan, but it is your loss.

Noooo, I get all the white meat so my gain!

[Cindy Hamilton]

Post by Dave Smith

Post by ItsJoanNotJoAnn

Post by Dave Smith
Please do not praise dark meat. Those of us who prefer it are quite
happy to have so many people disliking it. I am still traumatized by the
Christmas dinner where we hosted my brother and his family. He, his
wife, one son, the DiL and their child all preferred dark meat.  My wife
and I had been spoiled by having all that dark meat to ourselves.

Don't worry, you and Carol can have ALL the dark meat to
yourselves.  Barf.

Sorry Joan, but it is your loss.

How can someone eating their preference experience a loss?

[Don Shenkenberger]

Post by Cindy Hamilton
How can someone eating their preference experience a loss?

Is there anything you won't stuff in your fat pie hole?

[clams casino]

Post by Don Shenkenberger

Post by Cindy Hamilton
How can someone eating their preference experience a loss?

Is there anything you won't stuff in your fat pie hole?

The Great Lakes?

[Carol]

Post by Dave Smith

Post by ItsJoanNotJoAnn

Post by Dave Smith
Please do not praise dark meat. Those of us who prefer it are
quite happy to have so many people disliking it. I am still
traumatized by the Christmas dinner where we hosted my brother
and his family. He, his wife, one son, the DiL and their child
all preferred dark meat.  My wife and I had been spoiled by
having all that dark meat to ourselves.

Don't worry, you and Carol can have ALL the dark meat to
yourselves.  Barf.

Sorry Joan, but it is your loss.

More for us!!!!!

[clams casino]

Post by Carol
More for us!!!!!

Fed it all to the da blind mutt.

[Jill McQuown]

Post by ItsJoanNotJoAnn

Post by Dave Smith

And me with all the fixin's for a bang-up chicken soup!  BTW, if you
haven't tried making chicken (or Turkey) soup with all dark meat, you
are missing a treat!  It comes out like chicken tenders, not those
blaugh white flavorless chunks you get with breast meat.

Please do not praise dark meat. Those of us who prefer it are quite
happy to have so many people disliking it. I am still traumatized by the
Christmas dinner where we hosted my brother and his family. He, his
wife, one son, the DiL and their child all preferred dark meat.  My wife
and I had been spoiled by having all that dark meat to ourselves.

Don't worry, you and Carol can have ALL the dark meat to
yourselves.  Barf.

Everyone is welcome to have all the turkey they want, light or dark
meat. I'll be cooking some sort of beef for "Christmas" dinner.

Jill

[Dave Smith]

Post by Jill McQuown

Post by ItsJoanNotJoAnn
Don't worry, you and Carol can have ALL the dark meat to
yourselves.  Barf.

Everyone is welcome to have all the turkey they want, light or dark
meat.  I'll be cooking some sort of beef for "Christmas" dinner.

My best Christmas dinner was the time we have prime rib instead of turkey.

[Jill McQuown]

Post by Dave Smith

Post by Jill McQuown

Post by ItsJoanNotJoAnn
Don't worry, you and Carol can have ALL the dark meat to
yourselves.  Barf.

Everyone is welcome to have all the turkey they want, light or dark
meat.  I'll be cooking some sort of beef for "Christmas" dinner.

My best Christmas dinner was the time we have prime rib instead of turkey.

That's what I'm thinking about. In my family, turkey was for the
"harvest" meal (aka Thanksgiving), not Christmas.

Jill

[clams casino]

In my family, turkey was for the "harvest" meal

No one fucking cares, you worthless cunt@!

[Ed P]

Post by Jill McQuown

Post by ItsJoanNotJoAnn

Post by Dave Smith

And me with all the fixin's for a bang-up chicken soup!  BTW, if you
haven't tried making chicken (or Turkey) soup with all dark meat, you
are missing a treat!  It comes out like chicken tenders, not those
blaugh white flavorless chunks you get with breast meat.

Please do not praise dark meat. Those of us who prefer it are quite
happy to have so many people disliking it. I am still traumatized by the
Christmas dinner where we hosted my brother and his family. He, his
wife, one son, the DiL and their child all preferred dark meat.  My wife
and I had been spoiled by having all that dark meat to ourselves.

Don't worry, you and Carol can have ALL the dark meat to
yourselves.  Barf.

Everyone is welcome to have all the turkey they want, light or dark
meat.  I'll be cooking some sort of beef for "Christmas" dinner.
Jill

We always had ham. This time of year, meat cases in the supermarket
also have lots of rib roasts.

[Jill McQuown]

Post by Jill McQuown

Post by ItsJoanNotJoAnn

Post by Dave Smith

And me with all the fixin's for a bang-up chicken soup!  BTW, if you
haven't tried making chicken (or Turkey) soup with all dark meat, you
are missing a treat!  It comes out like chicken tenders, not those
blaugh white flavorless chunks you get with breast meat.

Please do not praise dark meat. Those of us who prefer it are quite
happy to have so many people disliking it. I am still traumatized by the
Christmas dinner where we hosted my brother and his family. He, his
wife, one son, the DiL and their child all preferred dark meat.  My wife
and I had been spoiled by having all that dark meat to ourselves.

Don't worry, you and Carol can have ALL the dark meat to
yourselves.  Barf.

Everyone is welcome to have all the turkey they want, light or dark
meat.  I'll be cooking some sort of beef for "Christmas" dinner.
Jill

We always had ham.  This time of year, meat cases in the supermarket
also have lots of rib roasts.

I only remember having ham at Easter. Rib roast was for Christmas.
There is a market that sells beef tenderloin en croute (aka beef
Wellington) wrapped in puff pastry, which is too much fuss & trouble for
me to prepare from scratch. It's advertised as ready to gently reheat &
serve. I'd have to drive 120 miles round trip so I'll pass on that. It
sounds nice, though. :)

Jill

[Dave Smith]

We always had ham.  This time of year, meat cases in the supermarket
also have lots of rib roasts.

I only remember having ham at Easter.  Rib roast was for Christmas.
There is a market that sells beef tenderloin en croute (aka beef
Wellington) wrapped in puff pastry, which is too much fuss & trouble for
me to prepare from scratch.  It's advertised as ready to gently reheat &
serve.  I'd have to drive 120 miles round trip so I'll pass on that.  It
sounds nice, though. :)

We did most Easter dinners at my grandparents and it was almost always
ham. I ate it but it was never my favourite. I will eat ham if served
but I have never baked one myself.

[Cindy Hamilton]

Post by Jill McQuown
I only remember having ham at Easter. Rib roast was for Christmas.
There is a market that sells beef tenderloin en croute (aka beef
Wellington)

It's not Beef Wellington without foie gras and duxelles.

[clams casino]

Post by Cindy Hamilton

Post by Jill McQuown
I only remember having ham at Easter. Rib roast was for Christmas.
There is a market that sells beef tenderloin en croute (aka beef
Wellington)

It's not Beef Wellington without foie gras and duxelles.

Bullshit!

It's what ever the person preparing it dishes out - period!

[Dave Smith]

Post by Cindy Hamilton

Post by Jill McQuown
I only remember having ham at Easter. Rib roast was for Christmas.
There is a market that sells beef tenderloin en croute (aka beef
Wellington)

It's not Beef Wellington without foie gras and duxelles.

Foie gras?? That would be a very decadent Beef Wellington. Anytime I
have made it or had it served to me it was just liver pate.

[clams casino]

Anytime I have made it or had it served to me it was just liver pate.

To accessorize your liver spotted old bonesack.

[Jill McQuown]

Post by Cindy Hamilton

I only remember having ham at Easter.  Rib roast was for Christmas.
There is a market that sells beef tenderloin en croute (aka beef
Wellington)

It's not Beef Wellington without foie gras and duxelles.

Foie gras??  That would be a very decadent Beef Wellington. Anytime I
have made it or had it served to me it was just liver pate.

That's probably the most common. Now that I think about it, the ads
I've been hearing mention liver pate and duxelles, not specifically foie
gras.

Jill

[Dave Smith]

Post by Cindy Hamilton

I only remember having ham at Easter.  Rib roast was for Christmas.
There is a market that sells beef tenderloin en croute (aka beef
Wellington)

It's not Beef Wellington without foie gras and duxelles.

Foie gras??  That would be a very decadent Beef Wellington. Anytime I
have made it or had it served to me it was just liver pate.

That's probably the most common.  Now that I think about it, the ads
I've been hearing mention liver pate and duxelles, not specifically foie
gras.

I defer to my experience from our New Years Eve the firstwe were
married. We had a French cookbook and my wife had decided to try Boeuf
en Croute, serving size Beef Wellingtons. She bought all the ingredients
and then she went out for the day and left me to prepare it. She had
marked the page that had the recipe..... the main recipe. When I checked
out the recipe I discovered that most of the ingredients had sub
recipes.... the duxelles, liver pate, puff pastry, browning sauce. That
left me scurrying. Luckily my parents lived nearby and my mother has
some leftover beef gravy and some pastry.

There was a lot of faking that day and it wasn't an absolutely authentic
Boeeuf en Croute. There was some serious cussing and I kept thinking
that this better be good ... and it was. Even with the substitutions it
was fantastic. The next time I made it I used ready made puff pastry and
liverwurst. At any rate, the authentic French recipe called for liver
pate, not pate foie gras.

[Graham]

Post by Dave Smith
There was a lot of faking that day and it wasn't an absolutely authentic
Boeeuf en Croute. There was some serious cussing and I kept thinking
that this better be good ... and it was. Even with the substitutions it
was fantastic. The next time I made it I used ready made puff pastry and
liverwurst.   At any rate, the authentic French recipe called for liver
pate, not pate foie gras.

You could try the short cut version: Tournedos Rossini.
Steak with a slice of foie gras on top.

[Ed P]

Post by Cindy Hamilton

Post by Jill McQuown
I only remember having ham at Easter. Rib roast was for Christmas.
There is a market that sells beef tenderloin en croute (aka beef
Wellington)

It's not Beef Wellington without foie gras and duxelles.

Unfortunately, the original recipe has been dumbed down and diluted like
many others. People often prefer cheap and easy over authenticity.

I made Alfredo sauce yesterday. Easier if you use Cheeze Whiz.

[Carol]

Post by Ed P

Post by Cindy Hamilton

Post by Jill McQuown
I only remember having ham at Easter. Rib roast was for
Christmas. There is a market that sells beef tenderloin en
croute (aka beef Wellington)

It's not Beef Wellington without foie gras and duxelles.

Unfortunately, the original recipe has been dumbed down and diluted
like many others. People often prefer cheap and easy over
authenticity.
I made Alfredo sauce yesterday. Easier if you use Cheeze Whiz.

BWAHAHA!

[clams casino]

Post by Carol

Post by Ed P
Easier if you use Cheeze Whiz.

BWAHAHA!

Better yet, spray it on kitty's nose and watch the mad cleaning fest.

[Jill McQuown]

Post by Cindy Hamilton

Post by Jill McQuown
I only remember having ham at Easter. Rib roast was for Christmas.
There is a market that sells beef tenderloin en croute (aka beef
Wellington)

It's not Beef Wellington without foie gras and duxelles.

I'm aware of that. This Beef Wellington, as advertised, contains both,
spread thinly under the pastry on top of the meat. I've been hearing
ads for this particular meat market and their holiday offerings on the
radio on the way to work. I'm not interested in driving 120 miles round
trip for Beef Wellington, no matter how tasty it might be.

Jill

[Bruce]

On Tue, 17 Dec 2024 16:45:07 -0500, Jill McQuown

Post by Jill McQuown

Post by Cindy Hamilton

Post by Jill McQuown
I only remember having ham at Easter. Rib roast was for Christmas.
There is a market that sells beef tenderloin en croute (aka beef
Wellington)

It's not Beef Wellington without foie gras and duxelles.

I'm aware of that. This Beef Wellington, as advertised, contains both,
spread thinly under the pastry on top of the meat. I've been hearing
ads for this particular meat market and their holiday offerings on the
radio on the way to work. I'm not interested in driving 120 miles round
trip for Beef Wellington, no matter how tasty it might be.

<Loading Image...>

[Ed P]

Post by Cindy Hamilton

I only remember having ham at Easter.  Rib roast was for Christmas.
There is a market that sells beef tenderloin en croute (aka beef
Wellington)

It's not Beef Wellington without foie gras and duxelles.

I'm aware of that.  This Beef Wellington, as advertised, contains both,
spread thinly under the pastry on top of the meat.  I've been hearing
ads for this particular meat market and their holiday offerings on the
radio on the way to work.  I'm not interested in driving 120 miles round
trip for Beef Wellington, no matter how tasty it might be.
Jill

Maybe. I used to drive 160 miles round trip for a ham.
Couple of times a year we'd head out to Nodine's Smokehouse for a
selection of bacon, ham, other assorted goodies.

On the return trip, we'd stop at another store or two for things not
found locally. Nice day out and good eating for weeks to come.

[Jill McQuown]

Post by Cindy Hamilton

I only remember having ham at Easter.  Rib roast was for Christmas.
There is a market that sells beef tenderloin en croute (aka beef
Wellington)

It's not Beef Wellington without foie gras and duxelles.

I'm aware of that.  This Beef Wellington, as advertised, contains
both, spread thinly under the pastry on top of the meat.  I've been
hearing ads for this particular meat market and their holiday
offerings on the radio on the way to work.  I'm not interested in
driving 120 miles round trip for Beef Wellington, no matter how tasty
it might be.
Jill

Maybe.  I used to drive 160 miles round trip for a ham.
Couple of times a year we'd head out to Nodine's Smokehouse for a
selection of bacon, ham, other assorted goodies.
On the return trip, we'd stop at another store or two for things not
found locally.  Nice day out and good eating for weeks to come.

Sure, but I dislike driving and even more dislike shopping. There's an
excellent meat market practically across the street from the office that
sells excellent cuts of meat. They're not offering pre-prepared
"Wellington" but I can live without it. I've reserved a prime rib roast
there for Christmas. I'll pick it up on my way home from work next
Tuesday. Publix supermarket is across the street from the meat market.
I'll get all the other things I need to go with the meal there before
driving home.

Jill

[clams casino]

Post by Jill McQuown
I dislike driving and even more dislike shopping.

You are a high maintenance whiner.

is that how your war hero Marine father raised you up to be?

I think not!

[Bruce]

On Tue, 17 Dec 2024 17:31:27 -0500, Jill McQuown

Post by Jill McQuown

Maybe.  I used to drive 160 miles round trip for a ham.
Couple of times a year we'd head out to Nodine's Smokehouse for a
selection of bacon, ham, other assorted goodies.
On the return trip, we'd stop at another store or two for things not
found locally.  Nice day out and good eating for weeks to come.

Sure, but I dislike driving and even more dislike shopping. There's an
excellent meat market practically across the street from the office that
sells excellent cuts of meat. They're not offering pre-prepared
"Wellington" but I can live without it. I've reserved a prime rib roast
there for Christmas. I'll pick it up on my way home from work next
Tuesday. Publix supermarket is across the street from the meat market.
I'll get all the other things I need to go with the meal there before
driving home.

<https://cdn.qwertee.com/images/designs/product-thumbs/1697018337-188374-womens-500x600.jpg>

[clams casino]

I'm not interested in driving 120 miles round trip

FUCK YOU!

Shut the fuck up with your endless solipsism.

[D]

Post by Cindy Hamilton

Post by Jill McQuown
I only remember having ham at Easter. Rib roast was for Christmas.
There is a market that sells beef tenderloin en croute (aka beef
Wellington)

It's not Beef Wellington without foie gras and duxelles.

I heard that they renamed it to Beef Farage now!

[clams casino]

Post by Jill McQuown
I'd have to drive 120 miles round trip

It was only 24 miles round trip to the Asian market you claimed didn't
exist there, ya stupid cunt!

[D]

Post by Jill McQuown
I'd have to drive 120 miles round trip

It was only 24 miles round trip to the Asian market you claimed didn't exist
there, ya stupid cunt!

It could be dementia setting in. Severe cases can lead to aggressive
responses in old people.

[Hank Rogers]

Post by D

Post by clams casino

Post by Jill McQuown
I'd have to drive 120 miles round trip

It was only 24 miles round trip to the Asian market you claimed didn't
exist there, ya stupid cunt!

It could be dementia setting in. Severe cases can lead to aggressive
responses in old people.

Maybe you're onto something there. I do remember old Popeye getting
pretty aggressive when his brain started dying. At that time, I thought
he wasn't getting enough pussy or maybe too much crystal palace.

It's hard to tell though. Her Majesty has always been rather bitter and
vindictive, so it could just be her natural personality.

[gm]

Post by Hank Rogers

Post by D

Post by clams casino

Post by Jill McQuown
I'd have to drive 120 miles round trip

It was only 24 miles round trip to the Asian market you claimed didn't
exist there, ya stupid cunt!

It could be dementia setting in. Severe cases can lead to aggressive
responses in old people.

Maybe you're onto something there. I do remember old Popeye getting
pretty aggressive when his brain started dying. At that time, I thought
he wasn't getting enough pussy or maybe too much crystal palace.
It's hard to tell though. Her Majesty has always been rather bitter and
vindictive, so it could just be her natural personality.

Or maybe it's because her "role model" is Magda Goebbels...???

--
GM

--

[clams casino]

Post by D

Post by clams casino

Post by Jill McQuown
I'd have to drive 120 miles round trip

It was only 24 miles round trip to the Asian market you claimed didn't
exist there, ya stupid cunt!

It could be dementia setting in. Severe cases can lead to aggressive
responses in old people.

She's had this Asian market round before twice - so dementia it must be...

[D]

Post by clams casino

Post by D

Post by clams casino

Post by Jill McQuown
I'd have to drive 120 miles round trip

It was only 24 miles round trip to the Asian market you claimed didn't
exist there, ya stupid cunt!

It could be dementia setting in. Severe cases can lead to aggressive
responses in old people.

She's had this Asian market round before twice - so dementia it must be...
http://youtu.be/N6ytZVHaiRk

Ahh... there you go, that explains it! We must pray for her health!

[clams casino]

Post by D

Post by clams casino

Post by D

Post by clams casino

Post by Jill McQuown
I'd have to drive 120 miles round trip

It was only 24 miles round trip to the Asian market you claimed
didn't exist there, ya stupid cunt!

It could be dementia setting in. Severe cases can lead to aggressive
responses in old people.

She's had this Asian market round before twice - so dementia it must be...
http://youtu.be/N6ytZVHaiRk

Ahh... there you go, that explains it! We must pray for her health!

🛐 🥒

[clams casino]

Post by Jill McQuown
I'll be cooking some sort of beef for "Christmas" dinner.

You are cooking "beef" with half the poasters in here, you worthless,
thin-lipped bully bitch cunt.

[Gregory Morrow]

Post by clams casino

Post by Jill McQuown
I'll be cooking some sort of beef for "Christmas" dinner.

You are cooking "beef" with half the poasters in here, you worthless,
thin-lipped bully bitch cunt.

The difference is the anti social twat will be eating alone, as usual.

[clams casino]

Post by Gregory Morrow

Post by clams casino

Post by Jill McQuown
I'll be cooking some sort of beef for "Christmas" dinner.

You are cooking "beef" with half the poasters in here, you worthless,
thin-lipped bully bitch cunt.

The difference is the anti social twat will be eating alone, as usual.

A-freaking-men to that!

I pity the poor cat that was stationed in her Dataw DMZ - if that animal
wasn't psychotic going in, it will be coming out.

The worthless cunt went soft and approachable for all of 3 days before
she was right back to towel-snapping the rest of the prisoners here in
Auschwitz-RFC.

Even the Palmetto bugs won't fly at her - the energy is that dark, that
un-Godly, that despicable.

And as bad as she is, Janet is even worse and Carol is a weapons grade
hypocritical sycophant "pretending" to be a ditz, and then mashing her
autocratic bullshit down on anyone who won't take her spitballing at
face value.

This place was always way too filthy for the likes of Janet Wilder, Dave
Bugg, Wayne Boatwright, Omelet, SF, even licentious old Popeye - whom
the bully bitches were all too glad to mock into an advanced alcoholic
dementia, then crack jokes about his incarceration in a care center.

This is hands down the most disingenuous, scumsucking, worthless corner
of social media known to man.

(admittedly there are a dozen competitors backfiring along yet in
uselessnet, so...)

And predictably parasitic vermin like Hank Rogers and the Sisterhood
regularly go off on a kindly Hawaiian man who (with a grace, decency,
and tolerance that glares like a 100 watt lightbulb in a room full of
darkness) turns the other cheek and keeps right on spreading light!

Like moths they are drawn to the flame of decency, only to shit all over
it and flutter back into the dark recesses of their own corrupted and
cretinous lives.

Well the worm she is about to turn is all I can say, just wait and see...

https://www.youtube.com/shorts/z2oJmqzytcw?feature=share

[Carol]

Post by Jill McQuown

Post by ItsJoanNotJoAnn

Post by Dave Smith

And me with all the fixin's for a bang-up chicken soup!  BTW,
if you haven't tried making chicken (or Turkey) soup with all
dark meat, you are missing a treat!  It comes out like chicken
tenders, not those blaugh white flavorless chunks you get with
breast meat.

Please do not praise dark meat. Those of us who prefer it are
quite happy to have so many people disliking it. I am still
traumatized by the Christmas dinner where we hosted my brother
and his family. He, his wife, one son, the DiL and their child
all preferred dark meat.  My wife and I had been spoiled by
having all that dark meat to ourselves.

Don't worry, you and Carol can have ALL the dark meat to
yourselves.  Barf.

Everyone is welcome to have all the turkey they want, light or dark
meat. I'll be cooking some sort of beef for "Christmas" dinner.
Jill

Our tradition grew in Hawaii. Christmas is fish, sometimes with side
of ham..

[clams casino]

Post by Carol
Our tradition grew in Hawaii.

Oddly however not your respect for their culture, go figger...

[Cindy Hamilton]

Post by Dave Smith

Post by Carol
And me with all the fixin's for a bang-up chicken soup! BTW, if you
haven't tried making chicken (or Turkey) soup with all dark meat, you
are missing a treat! It comes out like chicken tenders, not those
blaugh white flavorless chunks you get with breast meat.

Please do not praise dark meat. Those of us who prefer it are quite
happy to have so many people disliking it. I am still traumatized by the
Christmas dinner where we hosted my brother and his family. He, his
wife, one son, the DiL and their child all preferred dark meat. My wife
and I had been spoiled by having all that dark meat to ourselves.

I come from a family of white-meat aficionados. The highlight of my
husband's first (and only, IIRC) Thanksgiving with them was when he
realized he had both drumsticks and thighs all to himself. He came
from a family with five sons, and was used to contending for the
good stuff.

[Carol]

Post by Dave Smith

Post by Carol
And me with all the fixin's for a bang-up chicken soup! BTW, if you
haven't tried making chicken (or Turkey) soup with all dark meat,
you are missing a treat! It comes out like chicken tenders, not
those blaugh white flavorless chunks you get with breast meat.

Please do not praise dark meat. Those of us who prefer it are quite
happy to have so many people disliking it. I am still traumatized by
the Christmas dinner where we hosted my brother and his family. He,
his wife, one son, the DiL and their child all preferred dark meat.
My wife and I had been spoiled by having all that dark meat to
ourselves.

LOL! Gentle Jack also likes dark meat (beagle). Had the same problem
when Daisy-chan (cat) and Cash (beagle) were alive and Charlotte was
here. All of us had marked preference for dark beat.

Fact is the only use I have to-date for that pesky white meat is in
stir frys as it cooks fast...

[clams casino]

Post by Carol
LOL! Gentle Jack also likes dark meat (beagle). Had the same problem
when Daisy-chan (cat) and Cash (beagle) were alive and

STFU you sanctimonious, virtue-signalling, beta female bully bitch!

[Don Shenkenberger]

Post by Carol
Fact is the only use I have to-date for that pesky white meat is in
stir frys as it cooks fast...

You can tell by the way I use my wok, I'm a woman's man.

[clams casino]

Post by Don Shenkenberger

Post by Carol
Fact is the only use I have to-date for that pesky white meat is in
stir frys as it cooks fast...

You can tell by the way I use my wok, I'm a woman's man.

Fryin' alive, fryin' alive, yeah!

[D]

Post by Don Shenkenberger

Post by Carol
Fact is the only use I have to-date for that pesky white meat is in
stir frys as it cooks fast...

You can tell by the way I use my wok, I'm a woman's man.

Are you really Carols husband? I'm not so sure!

[clams casino]

Post by D

Post by Don Shenkenberger

Post by Carol
Fact is the only use I have to-date for that pesky white meat is in
stir frys as it cooks fast...

You can tell by the way I use my wok, I'm a woman's man.

Are you really Carols husband? I'm not so sure!

Well he does spend a lot of time loafing around.

[ItsJoanNotJoAnn]

Post by Jill McQuown
Chicken Carciofi.
Anything on the menu at your house today?
Jill

My neighbor brought me a good-size bowl of chili so
that will be my supper.

[clams casino]

Post by Jill McQuown
Anything on the menu at your house today?
Jill

Meecy spiteburgers, with Carol.

[Carol]

Post by Jill McQuown
Chicken Carciofi. Essentially, chicken with artichoke hearts. A
basic description is chicken breast cooked with artichokes with a pan
sauce made from butter, lemon juice and white wine. Lots of recipes
call for added diced tomatoes and a bunch of other stuff.
I prefer this one. I first tasted this dish at a long defunct
restaurant in Memphis called "Art Pieroni's". The chef, Art, was
married to the daughter of a highly restaurateur named Frank
Grisanti. The son-in-law worked for her father but decided to break
out on his own and for a while he was successful. But as with many
new restaurants, his venture failed within 2 years.
But this dish was excellent! Similar to veal or chicken piccata,
sans capers, instead, artichoke hearts.
Dredge thinly cut chicken breasts (cutlets) in seasoned flour, then
egg wash, then dredge in flour again. Brown quickly in a skillet in
a little olive oil & butter over fairly high heat until browned.
Remove the chicken to a platter and keep warm.
De glaze the pan with a splash of lemon juice & white wine and scrape
up any little browned flour bits on the bottom of the pan with a
spatula and stir them in. Lower the heat & add the artichoke hearts.
(I use canned quartered artichoke hearts, drained, rinsed, patted
dry). Add more butter to the pan and cook, stirring, until the
artichokes are heated through and the sauce is slightly thickened.
Spoon the sauce over the chicken.
I plan to serve this with spinach fettuccine in a cream sauce with
grated Parmesan cheese. I promise not to call it "Alfredo". :)
Anything on the menu at your house today?
Jill

I just got back from shopping. Today was mostly a canned trip (I've
weeded things down a lot so it was getting kinda bare). I think I want
to make chicken stew though maybe not tonight. I got a family pack of
thighs (not boneless) and have a lot of boneless frozen.

I'm going to look through some chicken stew recipes.

Any good ideas in that line?

[clams casino]

Post by Carol

Post by Jill McQuown
Chicken Carciofi. Essentially, chicken with artichoke hearts. A
basic description is chicken breast cooked with artichokes with a pan
sauce made from butter, lemon juice and white wine. Lots of recipes
call for added diced tomatoes and a bunch of other stuff.
I prefer this one. I first tasted this dish at a long defunct
restaurant in Memphis called "Art Pieroni's". The chef, Art, was
married to the daughter of a highly restaurateur named Frank
Grisanti. The son-in-law worked for her father but decided to break
out on his own and for a while he was successful. But as with many
new restaurants, his venture failed within 2 years.
But this dish was excellent! Similar to veal or chicken piccata,
sans capers, instead, artichoke hearts.
Dredge thinly cut chicken breasts (cutlets) in seasoned flour, then
egg wash, then dredge in flour again. Brown quickly in a skillet in
a little olive oil & butter over fairly high heat until browned.
Remove the chicken to a platter and keep warm.
De glaze the pan with a splash of lemon juice & white wine and scrape
up any little browned flour bits on the bottom of the pan with a
spatula and stir them in. Lower the heat & add the artichoke hearts.
(I use canned quartered artichoke hearts, drained, rinsed, patted
dry). Add more butter to the pan and cook, stirring, until the
artichokes are heated through and the sauce is slightly thickened.
Spoon the sauce over the chicken.
I plan to serve this with spinach fettuccine in a cream sauce with
grated Parmesan cheese. I promise not to call it "Alfredo". :)
Anything on the menu at your house today?
Jill

I just got back from shopping. Today was mostly a canned trip (I've
weeded things down a lot so it was getting kinda bare). I think I want
to make chicken stew though maybe not tonight. I got a family pack of
thighs (not boneless) and have a lot of boneless frozen.
I'm going to look through some chicken stew recipes.
Any good ideas in that line?

Try this one:

Chicken Casserole & Crispy Dumplings

https://profoodhomemade.com/chicken-casserole-dumplings/

Place a large pan over a medium heat, add the oil and butter, once
melted and hot, fry off the chicken until just turns white.
Add the vegetables all at once.
Pour in the water and bring to a simmer.
Add the chicken gravy granules and stir in well.
Cover the pan and simmer on a low heat for 15 minutes.
After the 15 minutes, pre heat your oven to 180°C / 355°F / Gas mark 6.
Carefully pour the casserole from the pan into a dripping tin (see the
video for tin dimensions).
Using a dessert spoon, spoon the dumpling mix into the casserole, from
this mix you should get 12 decent size dumplings. Tip: to prevent the
mix sticking to the spoon dip it into the casserole before each spoonful
of the mix.
Place the tin in the pre-heated oven: and set your timer for 30 minutes.
Once the times up, your dumplings should be golden brown and crispy.
Serve piping hot straight from the oven.
Enjoy.

[Jill McQuown]

Post by Carol

Post by Jill McQuown
Chicken Carciofi. Essentially, chicken with artichoke hearts.
Anything on the menu at your house today?
Jill

I just got back from shopping. Today was mostly a canned trip (I've
weeded things down a lot so it was getting kinda bare). I think I want
to make chicken stew though maybe not tonight. I got a family pack of
thighs (not boneless) and have a lot of boneless frozen.
I'm going to look through some chicken stew recipes.
Any good ideas in that line?

The only chicken stew I make is chicken & dumplings. I simmer chicken
legs (thigh/drumsticks). Place in a deep pot with a lid, cover with
water, season with S&P and add a couple of bay leaves. When the chicken
is tender, remove the chicken and debone it; set the meat aside. Skim
foam off the broth and remove the bay leaves. Taste the broth and
adjust the seasonings. The vegetables are a bag of your typical frozen
combo; sliced carrots, potatoes, onion, celery. (Yes, you could slice
fresh vegetables and add them and simmer it until tender... takes a lot
longer given the time it takes to cook the carrots & potatoes. These
days I don't bother.) Add the chicken meat back to the pot with the
frozen veggies and simmer until heated through. The dumplings I make
are the drop-type, not rolled. Drop by scant teaspoonfuls on top of the
simmering stew. Cook the dumplings 10 minutes uncovered; cover and cook
about 8-10 minutes more. The dumplings should be fairly fluffy, not dense.

Jill

[Carol]

Post by Jill McQuown

Post by Carol

Post by Jill McQuown
Chicken Carciofi. Essentially, chicken with artichoke hearts.
Anything on the menu at your house today?
Jill

I just got back from shopping. Today was mostly a canned trip (I've
weeded things down a lot so it was getting kinda bare). I think I
want to make chicken stew though maybe not tonight. I got a family
pack of thighs (not boneless) and have a lot of boneless frozen.
I'm going to look through some chicken stew recipes.
Any good ideas in that line?

The only chicken stew I make is chicken & dumplings. I simmer
chicken legs (thigh/drumsticks). Place in a deep pot with a lid,
cover with water, season with S&P and add a couple of bay leaves.
When the chicken is tender, remove the chicken and debone it; set the
meat aside. Skim foam off the broth and remove the bay leaves.
Taste the broth and adjust the seasonings. The vegetables are a bag
of your typical frozen combo; sliced carrots, potatoes, onion,
celery. (Yes, you could slice fresh vegetables and add them and
simmer it until tender... takes a lot longer given the time it takes
to cook the carrots & potatoes. These days I don't bother.) Add the
chicken meat back to the pot with the frozen veggies and simmer until
heated through. The dumplings I make are the drop-type, not rolled.
Drop by scant teaspoonfuls on top of the simmering stew. Cook the
dumplings 10 minutes uncovered; cover and cook about 8-10 minutes
more. The dumplings should be fairly fluffy, not dense.
Jill

Humm, I might do this. Fresh veggies are what I have handy.
Unfortunately the cooking bug bit Don so he's got a very meaty pot of
Navy beans. Very simple cookery but Don excels there.

1 large meaty pork hambone, cut to 3 pieces
8oz Navy beans
1/2 TB roasted garlic powder
water to cover

Tastes great already! Don wants a rustic multigrain bread to match it
so making one in a bit (spelt, white, rye amd whole wheat with caraway).

So today I'll split up the packet of chicken thighs into sandwich bags
of 2 each then put as many as fit in a larger ziplock labeled bone in
thighs and freeze them. I'll tuck your idea away for use in the outer
bag, along with another tomato based one I saw when browsing around.

Chuckle, yes Don and I sometimes collide like that but normally we
catch it in time to avoid wastage.

[clams casino]

Post by Carol
Chuckle, yes Don and I sometimes collide like that but normally we
catch it in time to avoid wastage.

Too late, C Chunk:

But you can be recycled for Halloween: