Dinner tonight
- Thread starter kleraudio
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Mango Kiwi
New member
In article ,
Sqwertz wrote:
Well, learn something new every day! I thought it was just a wedge of
lettuce on a plate with dressing, usually thick, poured on it. Sure
enough, it's as you say.
--
Dan Abel
Petaluma, California USA
[email protected]
Sqwertz wrote:
Well, learn something new every day! I thought it was just a wedge of
lettuce on a plate with dressing, usually thick, poured on it. Sure
enough, it's as you say.
--
Dan Abel
Petaluma, California USA
[email protected]
help me im in need
New member
On Sun, 03 Apr 2011 19:42:19 -0700, Dan Abel wrote:
I have seen egg on them, but I think bacon, blue, and tomato bits are
mandatory. Chopped eggs are optional. I never heard of them until 10
years ago, but they're still popular around here in steakhouses. CPK
is a national chain that I know serves them with egg (had one 3 weeks
ago).
http://cpk.com/menu/small-cravings/
-sw
I have seen egg on them, but I think bacon, blue, and tomato bits are
mandatory. Chopped eggs are optional. I never heard of them until 10
years ago, but they're still popular around here in steakhouses. CPK
is a national chain that I know serves them with egg (had one 3 weeks
ago).
http://cpk.com/menu/small-cravings/
-sw
XXZXCZXME :3
New member
On Mon, 4 Apr 2011 21:52:28 -0700, "Julie Bove"
wrote:
You're kidding... on her honeymoon is when she should not have been
alone, ane she should have gotten the most dressing in her salad.
wrote:
You're kidding... on her honeymoon is when she should not have been
alone, ane she should have gotten the most dressing in her salad.
tonyayo121
New member
On Apr 3, 8:36?am, Portland wrote:
Yes.
It was over charcoal. I use an electric starter as I can't stand the
flavor that is imparted by that canned starting fluid.
The herbed butter on the steak sounds delicious.
Yes.
It was over charcoal. I use an electric starter as I can't stand the
flavor that is imparted by that canned starting fluid.
The herbed butter on the steak sounds delicious.
On Mon, 04 Apr 2011 20:30:21 -0700, Christine Dabney
wrote:
There are several varieties of iceberg lettuce, some more loose leafed
and darker green. Some go under different names (igloo lettuce) but
are still marketed as iceberg. In most areas local farmers can't
successfully grow the tight heads found in most markets that folks buy
for its texture, not its flavor.
wrote:
There are several varieties of iceberg lettuce, some more loose leafed
and darker green. Some go under different names (igloo lettuce) but
are still marketed as iceberg. In most areas local farmers can't
successfully grow the tight heads found in most markets that folks buy
for its texture, not its flavor.
shopaholic7191
New member
On Mon, 04 Apr 2011 22:33:20 -0700, sf wrote:
That's a shame.
That's a shame.
adambinamir0
New member
On 5 Apr 2011 13:40:55 GMT, notbob wrote:
There's leaf lettuce.
--
Today's mighty oak is just yesterday's nut that held its ground.
There's leaf lettuce.
--
Today's mighty oak is just yesterday's nut that held its ground.
On 5 Apr 2011 14:11:11 GMT, notbob wrote:
Mine, too. Even though I might say 'a head of romaine' -- and I
know bibb and boston are butterheads--- If someone says 'head
lettuce'-- I hear Iceberg.
Is it regional? [I'm in the northeast most of my life.] Or is it a
'gardener' thing?
Or is nb behind the eightball on this one?
Jim
Mine, too. Even though I might say 'a head of romaine' -- and I
know bibb and boston are butterheads--- If someone says 'head
lettuce'-- I hear Iceberg.
Is it regional? [I'm in the northeast most of my life.] Or is it a
'gardener' thing?
Or is nb behind the eightball on this one?
Jim
On 4/5/2011 1:30 AM, sf wrote:
I've tried several recipes. My mom sent me a low calorie recipe for it,
but I've made this one several times, but I sub the heavy cream with 2%
milk with no change in taste.
@@@@@ Now You're Cooking! Export Format
Creamed Spinach
vegetable dishes, vegetables
3 pounds spinach
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 teaspoon freshly ground nutmeg
1/4 cup freshly grated parmesan
kosher salt and freshly ground black pepper
Wash the spinach in several changes of water to get rid of any grit.
Drain the spinach but keep some of the water clinging to the leaves.
Heat the butter and oil in a large skillet over medium-high heat and add
the spinach and garlic. Cook, turning frequently, until the spinach has
wilted down evenly. Remove the garlic and put the spinach into a
colander and let it drain well. Press out as much liquid as you can from
the leaves and chop them coarsely.
Heat the skillet again over medium-high heat and add the cream and
nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach
and parmesan and season with salt and pepper. Cook until the spinach is
hot, about 5 more minutes. Serve immediately.
Notes: Tyler Florence
Yield: 6 to 8
Preparation Time: 10 mi
I've tried several recipes. My mom sent me a low calorie recipe for it,
but I've made this one several times, but I sub the heavy cream with 2%
milk with no change in taste.
@@@@@ Now You're Cooking! Export Format
Creamed Spinach
vegetable dishes, vegetables
3 pounds spinach
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 teaspoon freshly ground nutmeg
1/4 cup freshly grated parmesan
kosher salt and freshly ground black pepper
Wash the spinach in several changes of water to get rid of any grit.
Drain the spinach but keep some of the water clinging to the leaves.
Heat the butter and oil in a large skillet over medium-high heat and add
the spinach and garlic. Cook, turning frequently, until the spinach has
wilted down evenly. Remove the garlic and put the spinach into a
colander and let it drain well. Press out as much liquid as you can from
the leaves and chop them coarsely.
Heat the skillet again over medium-high heat and add the cream and
nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach
and parmesan and season with salt and pepper. Cook until the spinach is
hot, about 5 more minutes. Serve immediately.
Notes: Tyler Florence
Yield: 6 to 8
Preparation Time: 10 mi
lightningpaw
New member
On 4/5/2011 9:40 AM, notbob wrote:
It's a shoal. lol
In biology, any group of fish that stay together for social reasons are
said to be shoaling (pronounced /ˈʃoʊlɪŋ/)[1] , and if, in addition, the
group is swimming in the same direction in a coordinated manner, they
are said to be schooling (pronounced /ˈskuːlɪŋ/).[1] In common usage,
the terms are sometimes used rather loosely.[1] About one quarter of
fishes shoal all their lives, and about one half of fishes shoal for
part of their lives.[2]
http://en.wikipedia.org/wiki/Shoaling_and_schooling
I never knew both terms were correct but with different meanings. I
love google.
[1] WTF?
It's a shoal. lol
In biology, any group of fish that stay together for social reasons are
said to be shoaling (pronounced /ˈʃoʊlɪŋ/)[1] , and if, in addition, the
group is swimming in the same direction in a coordinated manner, they
are said to be schooling (pronounced /ˈskuːlɪŋ/).[1] In common usage,
the terms are sometimes used rather loosely.[1] About one quarter of
fishes shoal all their lives, and about one half of fishes shoal for
part of their lives.[2]
http://en.wikipedia.org/wiki/Shoaling_and_schooling
I never knew both terms were correct but with different meanings. I
love google.
[1] WTF?
Omelet wrote in news
mpomelet-11CB4E.18482305042011
@news.giganews.com:
That's a bummer.
I make a *beautiful* date, sultana, lemon and coconut loaf....... and an
even better Cherry Ripe slice.
Coconut oil and coconut milk/cream have just been found to be the new
'wonder' cure for arthritis etc.
http://aca.ninemsn.com.au/article.aspx?id=8233143
And here's another story on Pawpaw (Papaya?)..... of which Carol (cshenk)
can probably vouch for
http://au.todaytonight.yahoo.com/article/9140382/consumer/paw-paw-healing
I'll have to dig up my signature salad and dressing recipe and give it to
you.
It's got radish in it. And green apple, and cucumber. And chives.
--
Peter Lucas
Hobart
Tasmania
Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed
mpomelet-11CB4E.18482305042011@news.giganews.com:
That's a bummer.
I make a *beautiful* date, sultana, lemon and coconut loaf....... and an
even better Cherry Ripe slice.
Coconut oil and coconut milk/cream have just been found to be the new
'wonder' cure for arthritis etc.
http://aca.ninemsn.com.au/article.aspx?id=8233143
And here's another story on Pawpaw (Papaya?)..... of which Carol (cshenk)
can probably vouch for
http://au.todaytonight.yahoo.com/article/9140382/consumer/paw-paw-healing
I'll have to dig up my signature salad and dressing recipe and give it to
you.
It's got radish in it. And green apple, and cucumber. And chives.
--
Peter Lucas
Hobart
Tasmania
Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed
LoveTheBeach
New member
On 5 Apr 2011 16:37:46 GMT, notbob wrote:
Leaf lettuce is exactly that. Haven't you been to a grocery store and
noticed that some lettuces are called leaf lettuce? That is not a
type of lettuce..it is the name of the lettuce.
And aren't you the one who was flabbergasted when you found out what
romaine actually was? That you had been thinking it was something else
all those years?
Methinks nb needs some education on lettuce types...
Christine
Leaf lettuce is exactly that. Haven't you been to a grocery store and
noticed that some lettuces are called leaf lettuce? That is not a
type of lettuce..it is the name of the lettuce.
And aren't you the one who was flabbergasted when you found out what
romaine actually was? That you had been thinking it was something else
all those years?
Methinks nb needs some education on lettuce types...
Christine
On 2011-04-06, Christine Dabney wrote:
Actually, it was Green Leaf lettuce. I thought it was Romaine.
One can never learn too much.
http://www.foodsubs.com/Greensld.html
I'm a sucker for watercress. Have never seen it, here.
nb
Actually, it was Green Leaf lettuce. I thought it was Romaine.
One can never learn too much.
http://www.foodsubs.com/Greensld.html
I'm a sucker for watercress. Have never seen it, here.
nb
On Tue, 05 Apr 2011 19:35:07 -0400, Cheryl
wrote:
Thanks Cheryl! Glad to hear you've subbed out the cream because hubby
watches his saturated fats. The taste didn't change, but did you
notice a textural difference - because heavy cream is, well... heavy!
--
Today's mighty oak is just yesterday's nut that held its ground.
wrote:
Thanks Cheryl! Glad to hear you've subbed out the cream because hubby
watches his saturated fats. The taste didn't change, but did you
notice a textural difference - because heavy cream is, well... heavy!
--
Today's mighty oak is just yesterday's nut that held its ground.