Dinner tonight

On Mon, 04 Apr 2011 22:28:51 -0400, Cheryl
wrote:


And made with non commercial, iceberg lettuce that has just been
harvested, it is a whole 'nother animal. Iceberg lettuce one buys in
the store is a faint shadow of really good, fresh, young iceberg
lettuce. I was totally shocked the first time I saw such lettuce at
a farmer's market...it was so totally different.

Christine
 
In article ,
Sqwertz wrote:


I don't have a problem with that -- cheaper than a restaurant if it's
done at home.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
Roast chicken (had some garlic in there roasting too)
Baked spud
Salad with blue cheese nibbles - almost forgot I had em.

Strawberries on panna cotta and brownie chunks.
 
On Sun, 03 Apr 2011 17:53:08 -0500, Melba's Jammin'
wrote:


Yeah, what's wrong with cooking restaurant-like meals at home?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 04 Apr 2011 21:05:09 -0400, Cheryl
wrote:


I won't get into the difference between bok choy and broccolini, but
there's a lot. Assuming you thought you were eating "chinese"
broccoli, I'm surprised! Chinese restaurants usually know how to
cook it. Sounds like you got broccoli rabe (rapini), which looks
similar to the uninitiated and can be quite bitter.

http://www.iambossy.com/blog-kindergarten/2007/11/16/dear-bossy-holiday-edition/

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 04 Apr 2011 21:21:21 -0400, Cheryl
wrote:


Thanks! I haven't had an urge to eat out in months. Mainly because
my meals are as good as most "better than ordinary" restaurants.


Okay, Cheryl.... I still haven't worked up the nerve to make creamed
spinach (weird, but true). What is your recipe/method?

When I perfect creamed spinach, I'll be able to recreate what used to
be our family favorite restaurant meal at the House of Prime Rib
(Prime Rib, Yorkshire Pudding, Creamed Spinach and salad). We haven't
eaten there in years because I can make three out of four.... however,
I loved the creamed spinach too - so I'm still hoping to find a recipe
that rings my chimes (if you know what I mean).

TY

--

Today's mighty oak is just yesterday's nut that held its ground.
 
With the frozen.... I'm working on that.

With fresh.... trim, halve or quarter the biggies, Stir fry, in a bit
of peanut oil. Then a shake of salt, and as many sprinklings of sugar
for eventual taste. As you go along, you will see fluid, being induced
by the sugar, causing sprouts to tenderize, where upon and eventually
as moisture reduces, the sprouts should begin to caramelize.

Occasional covering may be needed. You may also find that the sprouts
may absorb the oil, like there was no tomorrow... so...extra splashes
as well.

Note: A cook is just a script reader, a chef improvises


On Sun, 3 Apr 2011 16:43:49 -0500, Sqwertz
wrote:
 
In article ,
Sqwertz wrote:



I do. I've been thinking that it's about time. I haven't done it in a
couple of years.

Take an egg and hard boil it. After it's cooled some, shell it and chop
coarsely. Finely mince a couple of tablespoons of onion. Put the egg
and onion in a small bowl and glop in mayo and catsup, 3 to 1. Mix well
and leave on the table for an hour to meld the flavors. Cut some wedges
of iceberg lettuce. Let each person apply their own dressing to taste.

--
Dan Abel
Petaluma, California USA
[email protected]
 
On Sun, 03 Apr 2011 16:58:16 -0700, Dan Abel wrote:


Would I have the option of brining my own dressing? And blue cheese?
And Bacon? And tomato bits? because that's what I thought a wedge
salad is/was.

-sw
 
On Mon, 04 Apr 2011 21:36:03 -0400, Cheryl
wrote:


Every vegetable tastes great roasted. You have to try it sometime
while the weather is still cold. After it warms up, try doing them on
the bbq.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 5 Apr 2011 01:23:14 GMT, notbob wrote:


I'm not a head lettuce lover, but some people like it.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 04 Apr 2011 20:27:22 -0700, Christine Dabney
wrote:


Maybe he thinks it's comfort food, but it isn't for me. I hate that
stuff.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 2011-04-05, Omelet wrote:


Is that wedge side down, on the curve like a cantaloupe, or vertical
in a glass?

The ppl in the kitchen must be laughing their asses off. If someone
served that to me I'd throw it a the maitre d'.

nb
 
On 2011-04-05, sf wrote:


Lettuce, any lettuce, comes some other way than a head? What? A
school of lettuce? A gaggle? A murder?

nb
 
Sqwertz wrote:

Bacon and blue cheese = TIAD

You really, REALLY oughta stay with Der Wienerschnitzel, that's your
speed, dwarf... your culinary acumen is a fucking joke.
 
On Sun, 03 Apr 2011 21:46:36 -0400, Brooklyn1 wrote:


Bacon and blue cheese is a very popular combination of ingredients.

You are completely whacked out, Catz. Running around crying, "TIAD!
TIAD!" as if the sky is falling. you're an idiot. And you're getting
worse.

-sw
 
On 5 Apr 2011 13:40:55 GMT, notbob wrote:


Yes. Head lettuce is iceberg lettuce. There is also leaf lettuce...
And bibb/butter lettuce. Yes, they can be called heads of lettuce,
but when someone says head lettuce, it refers to iceberg.

Christine
 
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