v for frequency?...

[John Larkin]

On Tue, 04 Apr 2023 10:08:35 GMT, Cindy Hamilton
<hamilton@invalid.com> wrote:

On 2023-04-04, John Larkin <jlarkin@highlandSNIPMEtechnology.com> wrote:
On 3 Apr 2023 22:54:29 GMT, rbowman <bowman@montana.com> wrote:

On Mon, 03 Apr 2023 21:07:48 GMT, Cindy Hamilton wrote:


I\'ve never eaten grits, but I got some polenta last week at the grocery
store. I\'ll experiment with it. Probably put red sauce and Italian
sausage on top.

Not the same, at least for hominy grits. To make hominy you soak dent corn
in lye until the hull sloughs off. You can stop there or dry it out and
grind it for grits. The polenta I\'ve gotten is just coarse cornmeal and is
yellow.

The easiest place to find canned hominy is in the Hispanic aisle. It\'s
used in menudo among other things. I think you can get dried hominy but
I\'ve never seen it in markets.

We have Albers Quick Grits at our local Safeway. Amazon has it too.
It\'s a pretty good classic white grits, basically a substrate for
butter and salt and pepper.

Bob\'s Red Mill yellow grits, also at Amazon, is good, with a bit more
flavor than the white stuff.

Bob\'s Red Mill is what I bought. I really like their red whole-grain
bulgur.

Did you like Bob\'s grits? Some people don\'t get into grits.

Mo likes \"Bob\'s Red Mill 5 Grain Rolled Hot Cereal\" which I admit is
less disgusting than oatmeal.

The Albers white grits has a hint of bitter, easily overcome with
enough salt and pepper and butter.

If you make a big batch of either, you can save the exess in the
fridge and, next day, slice it into slabs and fry it, like a pancake.
Serve with maple syrup and blueberries. It is tricky to fry, being 80%
water. I think Italians fry polenta, same idea.

Southern and cajun/creole food used to be rare in the bleak frozen
hinterlands. After Katrina emptied New Orleans, there was a culinary
diaspora that greatly improved the country.

There are only two original American cuisines, cajun/creole and BBQ.

 

[John Larkin]

On Tue, 04 Apr 2023 10:07:54 GMT, Cindy Hamilton
<hamilton@invalid.com> wrote:

On 2023-04-03, rbowman <bowman@montana.com> wrote:
On Mon, 03 Apr 2023 21:07:48 GMT, Cindy Hamilton wrote:


I\'ve never eaten grits, but I got some polenta last week at the grocery
store. I\'ll experiment with it. Probably put red sauce and Italian
sausage on top.

Not the same, at least for hominy grits. To make hominy you soak dent corn
in lye until the hull sloughs off. You can stop there or dry it out and
grind it for grits. The polenta I\'ve gotten is just coarse cornmeal and is
yellow.

Yep. I know. I have zero interest in either hominy grits or corn
grits. There\'s a decent chance I won\'t like polenta.

Food is like electronic design. Try something crazy now and then.

The easiest place to find canned hominy is in the Hispanic aisle. It\'s
used in menudo among other things. I think you can get dried hominy but
I\'ve never seen it in markets.

No menudo for me, thanks.

 

[John Larkin]

On Thu, 23 Mar 2023 11:15:24 GMT, Cindy Hamilton
<hamilton@invalid.com> wrote:

On 2023-03-23, NY <me@privacy.invalid> wrote:
\"Rod Speed\" <rod.speed.aaa@gmail.com> wrote in message
newsp.118pu5bjbyq249@pvr2.lan...

Why is it that all the nice food is fattening and all the good food (eg
vegetables) tastes vile?

Roast potatoes aren\'t vile and neither are tomatoes.

Roast veg (carrots, parsnips - and potatoes) are lovely. As are raw carrots
or celery as a snack, though less so in combination with anything savoury.
It\'s boiled/steamed broccoli, beans, carrots, cauliflower (*), etc which
have such a strong \"green veg\" taste that they completely swamp everything
else. I\'ve never really liked cooked veg, and after my heart attack my sense
of taste changed so veg tasted stronger and savoury meat etc was less strong
than before. Think of the sound of birdsong: perfectly audible... until
someone starts using a pneumatic drill ;-)

I eat my veg - but I get it out of the way first so it doesn\'t ruin the
enjoyable part of my meal.



(*) I think it\'s leaf/stem veg that I don\'t like, and root veg that I do.

Cauliflower and broccoli (as well as other members of the cabbage
family) can be roasted or cooked by other dry heat methods. It
makes them sweeter and less watery. Just a brush of oil is all that\'s
really needed, although you can apply various spices if your palate
can handle them.

Both are great fairly scorched. Add garlic late so it doesn\'t burn.

George Bush senior had a great line:

\"I am the President of the United States of America and I will not eat
broccoli.\"

 

[John Larkin]

On Mon, 3 Apr 2023 16:34:57 -0400, Ed P <esp@snet.xxx> wrote:

On 4/3/2023 12:09 PM, John Larkin wrote:


I read a claim that, in 1900, people mostly married someone born
within 15 miles of themselves. Now we have national and international
immigration diffusion gradients thus positive-feedback effects on
populations and genetics.


I wonder how much that has changed. We do have one long distance in the
family, my sister married a guy from England but to counter that my
daughter is married to the boy next door.

proximity effect

 

[John Larkin]

On Tue, 04 Apr 2023 06:51:44 +0100, charles <charles@candehope.me.uk>
wrote:

In article <x7-dnTvl26zRx7b5nZ2dnZfqn_udnZ2d@brightview.co.uk>, NY
me@privacy.net> wrote:
On 03/04/2023 23:23, SteveW wrote:
I don\'t remember any flirting in our school, but then again, it was an
all boys school! It started as a mixed school on another site, but with
the baby boom, a second school was built in the early \'60s. The girls
kept the old school and the boys had the new one.

There was a little cross-over, with a few girls coming to our school
for woodwork and metalwork and a few boys going to the other school
for German and Further Maths.

After I left, in the mid \'80s, the two schools re-merged on the old
site, over a period of years, with some additional building work and
the new (badly built) school was demolished for housing. During the
merging, two years were merged every year, with both boys and girls
from non-merged years bussed back and forth between the schools,
multiple times a day. The local coach company made a fortune!

My school was an all-boys grammar school but there was an all-girls high
school on the opposite side of the road. The headmaster of the grammar
school and the headmistress of the high school disapproved of \"their
boys\" or \"their girls\" fraternising with \"members of the opposite sex\"
on the pavements between the schools, but the tarmac between one kerb
and the other was generally regarded as neutral ground, so the white
line down the centre was a (rather risky) snogging ground ;-)
Fortunately there wasn\'t too much traffic going along that road.

Similar situation in Guildford. Once, at lunchtime, I passed a mixed sex
group. One of the girls broke away saying \"I wouldn\'t sleep with you.\" and
reaching the middle of the road \"Even if you paid me!\"

That opens negotiations.

 

[Ian Jackson]

In message <0ueo2i1aseajkv0vje1b7l19djk6f5erdk@4ax.com>, John Larkin
<jlarkin@highlandSNIPMEtechnology.com> writes

On Thu, 23 Mar 2023 11:15:24 GMT, Cindy Hamilton
hamilton@invalid.com> wrote:

On 2023-03-23, NY <me@privacy.invalid> wrote:
\"Rod Speed\" <rod.speed.aaa@gmail.com> wrote in message
newsp.118pu5bjbyq249@pvr2.lan...

Why is it that all the nice food is fattening and all the good food (eg
vegetables) tastes vile?

Roast potatoes aren\'t vile and neither are tomatoes.

Roast veg (carrots, parsnips - and potatoes) are lovely. As are raw carrots
or celery as a snack, though less so in combination with anything savoury.
It\'s boiled/steamed broccoli, beans, carrots, cauliflower (*), etc which
have such a strong \"green veg\" taste that they completely swamp everything
else. I\'ve never really liked cooked veg, and after my heart attack
my sense
of taste changed so veg tasted stronger and savoury meat etc was
less strong
than before. Think of the sound of birdsong: perfectly audible... until
someone starts using a pneumatic drill ;-)

I eat my veg - but I get it out of the way first so it doesn\'t ruin the
enjoyable part of my meal.



(*) I think it\'s leaf/stem veg that I don\'t like, and root veg that I do.

Cauliflower and broccoli (as well as other members of the cabbage
family) can be roasted or cooked by other dry heat methods. It
makes them sweeter and less watery. Just a brush of oil is all that\'s
really needed, although you can apply various spices if your palate
can handle them.

Both are great fairly scorched. Add garlic late so it doesn\'t burn.

Better still, don\'t add it at all. I hate the stuff. It\'s the Work Of
The Devil, and its taste is detestable. Unfortunately, it now seems to
be a de rigueur ingredient in all prepared foodstuff (except, maybe,
custard).

George Bush senior had a great line:

\"I am the President of the United States of America and I will not eat
broccoli.\"

I believe this was because it instantly goes cold after (or even before)
serving. [Which is certainly true.]

>

--
Ian
Aims and ambitions are neither attainments nor achievements

 

[John Larkin]

On Tue, 4 Apr 2023 16:16:29 +0100, Ian Jackson
<ianREMOVETHISjackson@g3ohx.co.uk> wrote:

In message <0ueo2i1aseajkv0vje1b7l19djk6f5erdk@4ax.com>, John Larkin
jlarkin@highlandSNIPMEtechnology.com> writes
On Thu, 23 Mar 2023 11:15:24 GMT, Cindy Hamilton
hamilton@invalid.com> wrote:

On 2023-03-23, NY <me@privacy.invalid> wrote:
\"Rod Speed\" <rod.speed.aaa@gmail.com> wrote in message
newsp.118pu5bjbyq249@pvr2.lan...

Why is it that all the nice food is fattening and all the good food (eg
vegetables) tastes vile?

Roast potatoes aren\'t vile and neither are tomatoes.

Roast veg (carrots, parsnips - and potatoes) are lovely. As are raw carrots
or celery as a snack, though less so in combination with anything savoury.
It\'s boiled/steamed broccoli, beans, carrots, cauliflower (*), etc which
have such a strong \"green veg\" taste that they completely swamp everything
else. I\'ve never really liked cooked veg, and after my heart attack
my sense
of taste changed so veg tasted stronger and savoury meat etc was
less strong
than before. Think of the sound of birdsong: perfectly audible... until
someone starts using a pneumatic drill ;-)

I eat my veg - but I get it out of the way first so it doesn\'t ruin the
enjoyable part of my meal.



(*) I think it\'s leaf/stem veg that I don\'t like, and root veg that I do.

Cauliflower and broccoli (as well as other members of the cabbage
family) can be roasted or cooked by other dry heat methods. It
makes them sweeter and less watery. Just a brush of oil is all that\'s
really needed, although you can apply various spices if your palate
can handle them.

Both are great fairly scorched. Add garlic late so it doesn\'t burn.

Better still, don\'t add it at all. I hate the stuff. It\'s the Work Of
The Devil, and its taste is detestable. Unfortunately, it now seems to
be a de rigueur ingredient in all prepared foodstuff (except, maybe,
custard).

People are different. Some people will actually, voluntarily, eat
cilantro. I detest anything in the eggplant/cucumber/squash category.

But I like pickles. I assume that pickling destroys some obnoxious
chemical in cucumbers.

One day I said \"I may have used too much garlic\" and Mo replied
\"Excuse me, but I didn\'t understand that.\"

Enough garlic and bacon makes brussels sprouts almost edible.

George Bush senior had a great line:

\"I am the President of the United States of America and I will not eat
broccoli.\"

I believe this was because it instantly goes cold after (or even before)
serving. [Which is certainly true.]

It\'s still yummy, for instance raw in salads.

 

[rbowman]

On Tue, 04 Apr 2023 08:05:41 -0700, John Larkin wrote:

George Bush senior had a great line:

\"I am the President of the United States of America and I will not eat
broccoli.\"

My brother, a contemporary of GHWB, once said that was the only point
where he ever agreed with Bush. In his later years he was on warfarin and
took great pleasure in having an excuse to give broccoli a pass.

 

[rbowman]

On Tue, 4 Apr 2023 16:16:29 +0100, Ian Jackson wrote:

In message <0ueo2i1aseajkv0vje1b7l19djk6f5erdk@4ax.com>, John Larkin
jlarkin@highlandSNIPMEtechnology.com> writes
On Thu, 23 Mar 2023 11:15:24 GMT, Cindy Hamilton <hamilton@invalid.com
wrote:

On 2023-03-23, NY <me@privacy.invalid> wrote:
\"Rod Speed\" <rod.speed.aaa@gmail.com> wrote in message
newsp.118pu5bjbyq249@pvr2.lan...

Why is it that all the nice food is fattening and all the good food
(eg vegetables) tastes vile?

Roast potatoes aren\'t vile and neither are tomatoes.

Roast veg (carrots, parsnips - and potatoes) are lovely. As are raw
carrots or celery as a snack, though less so in combination with
anything savoury. It\'s boiled/steamed broccoli, beans, carrots,
cauliflower (*), etc which have such a strong \"green veg\" taste that
they completely swamp everything else. I\'ve never really liked cooked
veg, and after my heart attack
my sense
of taste changed so veg tasted stronger and savoury meat etc was
less strong
than before. Think of the sound of birdsong: perfectly audible...
until someone starts using a pneumatic drill ;-)

I eat my veg - but I get it out of the way first so it doesn\'t ruin
the enjoyable part of my meal.



(*) I think it\'s leaf/stem veg that I don\'t like, and root veg that I
do.

Cauliflower and broccoli (as well as other members of the cabbage
family) can be roasted or cooked by other dry heat methods. It makes
them sweeter and less watery. Just a brush of oil is all that\'s really
needed, although you can apply various spices if your palate can handle
them.

Both are great fairly scorched. Add garlic late so it doesn\'t burn.

Better still, don\'t add it at all. I hate the stuff. It\'s the Work Of
The Devil, and its taste is detestable. Unfortunately, it now seems to
be a de rigueur ingredient in all prepared foodstuff (except, maybe,
custard).

All good recipes start with several cloves of garlic and an onion.

 

[rbowman]

On Tue, 04 Apr 2023 08:42:29 -0700, John Larkin wrote:

> Enough garlic and bacon makes brussels sprouts almost edible.

Enough melted butter makes lutefisk edible.

 

[Scott Lurndal]

rbowman <bowman@montana.com> writes:

On Tue, 4 Apr 2023 16:16:29 +0100, Ian Jackson wrote:

In message <0ueo2i1aseajkv0vje1b7l19djk6f5erdk@4ax.com>, John Larkin
jlarkin@highlandSNIPMEtechnology.com> writes
On Thu, 23 Mar 2023 11:15:24 GMT, Cindy Hamilton <hamilton@invalid.com
wrote:

On 2023-03-23, NY <me@privacy.invalid> wrote:
\"Rod Speed\" <rod.speed.aaa@gmail.com> wrote in message
newsp.118pu5bjbyq249@pvr2.lan...

Why is it that all the nice food is fattening and all the good food
(eg vegetables) tastes vile?

Roast potatoes aren\'t vile and neither are tomatoes.

Roast veg (carrots, parsnips - and potatoes) are lovely. As are raw
carrots or celery as a snack, though less so in combination with
anything savoury. It\'s boiled/steamed broccoli, beans, carrots,
cauliflower (*), etc which have such a strong \"green veg\" taste that
they completely swamp everything else. I\'ve never really liked cooked
veg, and after my heart attack
my sense
of taste changed so veg tasted stronger and savoury meat etc was
less strong
than before. Think of the sound of birdsong: perfectly audible...
until someone starts using a pneumatic drill ;-)

I eat my veg - but I get it out of the way first so it doesn\'t ruin
the enjoyable part of my meal.



(*) I think it\'s leaf/stem veg that I don\'t like, and root veg that I
do.

Cauliflower and broccoli (as well as other members of the cabbage
family) can be roasted or cooked by other dry heat methods. It makes
them sweeter and less watery. Just a brush of oil is all that\'s really
needed, although you can apply various spices if your palate can handle
them.

Both are great fairly scorched. Add garlic late so it doesn\'t burn.

Better still, don\'t add it at all. I hate the stuff. It\'s the Work Of
The Devil, and its taste is detestable. Unfortunately, it now seems to
be a de rigueur ingredient in all prepared foodstuff (except, maybe,
custard).

All good recipes start with several cloves of garlic and an onion.

An Italian friend of mine says that there are two things you cannot
use too much of - Garlic and Basil.

 

[Scott Lurndal]

rbowman <bowman@montana.com> writes:

On Tue, 04 Apr 2023 08:42:29 -0700, John Larkin wrote:

Enough garlic and bacon makes brussels sprouts almost edible.

Enough melted butter makes lutefisk edible.

Nah, it just greases it sufficiently to slide
down past the taste buds quicker.

 

[Peeler]

On 4 Apr 2023 16:44:42 GMT, lowbrowwoman, the endlessly driveling,
troll-feeding, senile idiot, blabbered again:

Enough garlic and bacon makes brussels sprouts almost edible.

Enough melted butter makes lutefisk edible.

Shit for brains makes senile assholes like you tick!

--
Yet another thrilling story from the resident senile gossip\'s thrilling
life:
\"Around here you have to be careful to lock your car toward the end of
summer or somebody will leave a grocery sack full of zucchini in it.\"

 

[Peeler]

On 4 Apr 2023 16:43:30 GMT, lowbrowwoman, the endlessly driveling,
troll-feeding, senile idiot, blabbered again:


> All good recipes start with several cloves of garlic and an onion.

You STILL hoping you might eventually win this game, my favourite battered
senile punching bag? LMAO

--
Pedophilic dreckserb Razovic arguing in favour of pedophilia, again:
\"Are you telling me that a 13-year old who spends 15 hours a day on Facebook
is incapable of consent?\"
MID: <Og0VE.1298131$5O3.636319@usenetxs.com>

Are you hoping some 13-year-old would be willing to \"consent\" and let you
diddle him, filthy old pedo swine?

 

[Peeler]

On 4 Apr 2023 16:42:04 GMT, lowbrowwoman, the endlessly driveling,
troll-feeding, senile idiot, blabbered again:

My brother, a contemporary of GHWB, once said that was the only point
where he ever agreed with Bush. In his later years he was on warfarin and
took great pleasure in having an excuse to give broccoli a pass.

Just how much more shit will you senile assholes still squeeze out of your
senile shit-filled heads?

--
Yet more of the so very interesting senile blather by lowbrowwoman:
\"My family loaded me into a \'51 Chevy and drove from NY to Seattle and
back in \'52. I\'m alive. The Chevy had a painted steel dashboard with two
little hand prints worn down to the primer because I liked to stand up
and lean on it to see where we were going.\"
MID: <j2kuc1F3ejsU1@mid.individual.net>

 

[John Larkin]

On 4 Apr 2023 16:43:30 GMT, rbowman <bowman@montana.com> wrote:

On Tue, 4 Apr 2023 16:16:29 +0100, Ian Jackson wrote:

In message <0ueo2i1aseajkv0vje1b7l19djk6f5erdk@4ax.com>, John Larkin
jlarkin@highlandSNIPMEtechnology.com> writes
On Thu, 23 Mar 2023 11:15:24 GMT, Cindy Hamilton <hamilton@invalid.com
wrote:

On 2023-03-23, NY <me@privacy.invalid> wrote:
\"Rod Speed\" <rod.speed.aaa@gmail.com> wrote in message
newsp.118pu5bjbyq249@pvr2.lan...

Why is it that all the nice food is fattening and all the good food
(eg vegetables) tastes vile?

Roast potatoes aren\'t vile and neither are tomatoes.

Roast veg (carrots, parsnips - and potatoes) are lovely. As are raw
carrots or celery as a snack, though less so in combination with
anything savoury. It\'s boiled/steamed broccoli, beans, carrots,
cauliflower (*), etc which have such a strong \"green veg\" taste that
they completely swamp everything else. I\'ve never really liked cooked
veg, and after my heart attack
my sense
of taste changed so veg tasted stronger and savoury meat etc was
less strong
than before. Think of the sound of birdsong: perfectly audible...
until someone starts using a pneumatic drill ;-)

I eat my veg - but I get it out of the way first so it doesn\'t ruin
the enjoyable part of my meal.



(*) I think it\'s leaf/stem veg that I don\'t like, and root veg that I
do.

Cauliflower and broccoli (as well as other members of the cabbage
family) can be roasted or cooked by other dry heat methods. It makes
them sweeter and less watery. Just a brush of oil is all that\'s really
needed, although you can apply various spices if your palate can handle
them.

Both are great fairly scorched. Add garlic late so it doesn\'t burn.

Better still, don\'t add it at all. I hate the stuff. It\'s the Work Of
The Devil, and its taste is detestable. Unfortunately, it now seems to
be a de rigueur ingredient in all prepared foodstuff (except, maybe,
custard).

All good recipes start with several cloves of garlic and an onion.

We\'ve been getting astonishing purple onions lately. I make little
teriyaki slider burgers on Hawaiian buns, and I make Mo (not much of a
meat eater) teriyaki onion rounds on same.

 

[Cindy Hamilton]

On 2023-04-04, John Larkin <jlarkin@highlandSNIPMEtechnology.com> wrote:

On Tue, 04 Apr 2023 10:08:35 GMT, Cindy Hamilton
hamilton@invalid.com> wrote:

On 2023-04-04, John Larkin <jlarkin@highlandSNIPMEtechnology.com> wrote:
On 3 Apr 2023 22:54:29 GMT, rbowman <bowman@montana.com> wrote:

On Mon, 03 Apr 2023 21:07:48 GMT, Cindy Hamilton wrote:


I\'ve never eaten grits, but I got some polenta last week at the grocery
store. I\'ll experiment with it. Probably put red sauce and Italian
sausage on top.

Not the same, at least for hominy grits. To make hominy you soak dent corn
in lye until the hull sloughs off. You can stop there or dry it out and
grind it for grits. The polenta I\'ve gotten is just coarse cornmeal and is
yellow.

The easiest place to find canned hominy is in the Hispanic aisle. It\'s
used in menudo among other things. I think you can get dried hominy but
I\'ve never seen it in markets.

We have Albers Quick Grits at our local Safeway. Amazon has it too.
It\'s a pretty good classic white grits, basically a substrate for
butter and salt and pepper.

Bob\'s Red Mill yellow grits, also at Amazon, is good, with a bit more
flavor than the white stuff.

Bob\'s Red Mill is what I bought. I really like their red whole-grain
bulgur.

Did you like Bob\'s grits? Some people don\'t get into grits.

Haven\'t tried it yet. I felt like nachos for lunch today. Maybe
tomorrow I\'ll do polenta with hot Italian sausage and sugo.

Here\'s what I bought:
https://www.bobsredmill.com/corn-grits-polenta.html

If you make a big batch of either, you can save the exess in the
fridge and, next day, slice it into slabs and fry it, like a pancake.
Serve with maple syrup and blueberries. It is tricky to fry, being 80%
water. I think Italians fry polenta, same idea.

I might try that on my husband.

Southern and cajun/creole food used to be rare in the bleak frozen
hinterlands. After Katrina emptied New Orleans, there was a culinary
diaspora that greatly improved the country.

There are only two original American cuisines, cajun/creole and BBQ.

Although I like BBQ, I\'m not that fond of Cajun/Creole or BBQ. I
much prefer Asian food. Anything from Suez to Seoul.

--
Cindy Hamilton

 

[John Larkin]

On Tue, 04 Apr 2023 17:58:50 GMT, Cindy Hamilton
<hamilton@invalid.com> wrote:

On 2023-04-04, John Larkin <jlarkin@highlandSNIPMEtechnology.com> wrote:
On Tue, 04 Apr 2023 10:08:35 GMT, Cindy Hamilton
hamilton@invalid.com> wrote:

On 2023-04-04, John Larkin <jlarkin@highlandSNIPMEtechnology.com> wrote:
On 3 Apr 2023 22:54:29 GMT, rbowman <bowman@montana.com> wrote:

On Mon, 03 Apr 2023 21:07:48 GMT, Cindy Hamilton wrote:


I\'ve never eaten grits, but I got some polenta last week at the grocery
store. I\'ll experiment with it. Probably put red sauce and Italian
sausage on top.

Not the same, at least for hominy grits. To make hominy you soak dent corn
in lye until the hull sloughs off. You can stop there or dry it out and
grind it for grits. The polenta I\'ve gotten is just coarse cornmeal and is
yellow.

The easiest place to find canned hominy is in the Hispanic aisle. It\'s
used in menudo among other things. I think you can get dried hominy but
I\'ve never seen it in markets.

We have Albers Quick Grits at our local Safeway. Amazon has it too.
It\'s a pretty good classic white grits, basically a substrate for
butter and salt and pepper.

Bob\'s Red Mill yellow grits, also at Amazon, is good, with a bit more
flavor than the white stuff.

Bob\'s Red Mill is what I bought. I really like their red whole-grain
bulgur.

Did you like Bob\'s grits? Some people don\'t get into grits.

Haven\'t tried it yet. I felt like nachos for lunch today. Maybe
tomorrow I\'ll do polenta with hot Italian sausage and sugo.

Here\'s what I bought:
https://www.bobsredmill.com/corn-grits-polenta.html

We like this one:

https://www.amazon.com/Bobs-Red-Mill-Polenta-Grits/dp/B000WG95RG

If you make a big batch of either, you can save the exess in the
fridge and, next day, slice it into slabs and fry it, like a pancake.
Serve with maple syrup and blueberries. It is tricky to fry, being 80%
water. I think Italians fry polenta, same idea.

I might try that on my husband.

Do. Grits is boy food.

Southern and cajun/creole food used to be rare in the bleak frozen
hinterlands. After Katrina emptied New Orleans, there was a culinary
diaspora that greatly improved the country.

There are only two original American cuisines, cajun/creole and BBQ.

Although I like BBQ, I\'m not that fond of Cajun/Creole or BBQ. I
much prefer Asian food. Anything from Suez to Seoul.

Dumplings are big lately.

Korean, fabulous:

https://www.uniteddumplings.com/

 

[Joe Gwinn]

On Tue, 04 Apr 2023 08:42:29 -0700, John Larkin
<jlarkin@highlandSNIPMEtechnology.com> wrote:

[snip]

People are different. Some people will actually, voluntarily, eat
cilantro. I detest anything in the eggplant/cucumber/squash category.

Guilty.

But I like pickles. I assume that pickling destroys some obnoxious
chemical in cucumbers.

One day I said \"I may have used too much garlic\" and Mo replied
\"Excuse me, but I didn\'t understand that.\"

Enough garlic and bacon makes brussels sprouts almost edible.

I do like Brussels sprouts, especially cut in half, oiled, and broiled
in the stove like meat. Or fried in a cast iron pan.

And I\'ll eat cooked garlic cloves left over from cooking.

George Bush senior had a great line:

\"I am the President of the United States of America and I will not eat
broccoli.\"

I believe this was because it instantly goes cold after (or even before)
serving. [Which is certainly true.]



It\'s still yummy, for instance raw in salads.

I like broccoli, but not alone, or loose in a salad. Works well as a
stir-fry ingredient, or in a sauce.


War Story: In the late 1970s, in Baltimore, a college friend of mine
was preparing a special meal for her boyfriend. She is
Jewish/Catholic, and he is an Indian from a hot and slow part of
India.

For some reason, she gave me the task of deciding how much chili
pepper to put in the dish, which was some traditional Indian recipe. I
looked at him, then her, and back at him. And doubled the chili level
suggested in the recipe from a American cookbook.

He was very happy. She was dying, sweating, conflicted. (It was a
bit too hot for me, but it was good.)

Joe Gwinn

 

[Scott Lurndal]

John Larkin <jlarkin@highlandSNIPMEtechnology.com> writes:

On Tue, 04 Apr 2023 17:58:50 GMT, Cindy Hamilton
hamilton@invalid.com> wrote:

On 2023-04-04, John Larkin <jlarkin@highlandSNIPMEtechnology.com> wrote:
On Tue, 04 Apr 2023 10:08:35 GMT, Cindy Hamilton
hamilton@invalid.com> wrote:

On 2023-04-04, John Larkin <jlarkin@highlandSNIPMEtechnology.com> wrote:
On 3 Apr 2023 22:54:29 GMT, rbowman <bowman@montana.com> wrote:

On Mon, 03 Apr 2023 21:07:48 GMT, Cindy Hamilton wrote:


I\'ve never eaten grits, but I got some polenta last week at the grocery
store. I\'ll experiment with it. Probably put red sauce and Italian
sausage on top.

Not the same, at least for hominy grits. To make hominy you soak dent corn
in lye until the hull sloughs off. You can stop there or dry it out and
grind it for grits. The polenta I\'ve gotten is just coarse cornmeal and is
yellow.

The easiest place to find canned hominy is in the Hispanic aisle. It\'s
used in menudo among other things. I think you can get dried hominy but
I\'ve never seen it in markets.

We have Albers Quick Grits at our local Safeway. Amazon has it too.
It\'s a pretty good classic white grits, basically a substrate for
butter and salt and pepper.

Bob\'s Red Mill yellow grits, also at Amazon, is good, with a bit more
flavor than the white stuff.

Bob\'s Red Mill is what I bought. I really like their red whole-grain
bulgur.

Did you like Bob\'s grits? Some people don\'t get into grits.

Haven\'t tried it yet. I felt like nachos for lunch today. Maybe
tomorrow I\'ll do polenta with hot Italian sausage and sugo.

Here\'s what I bought:
https://www.bobsredmill.com/corn-grits-polenta.html

We like this one:

https://www.amazon.com/Bobs-Red-Mill-Polenta-Grits/dp/B000WG95RG



If you make a big batch of either, you can save the exess in the
fridge and, next day, slice it into slabs and fry it, like a pancake.
Serve with maple syrup and blueberries. It is tricky to fry, being 80%
water. I think Italians fry polenta, same idea.

I might try that on my husband.

Do. Grits is boy food.


Southern and cajun/creole food used to be rare in the bleak frozen
hinterlands. After Katrina emptied New Orleans, there was a culinary
diaspora that greatly improved the country.

There are only two original American cuisines, cajun/creole and BBQ.

Although I like BBQ, I\'m not that fond of Cajun/Creole or BBQ. I
much prefer Asian food. Anything from Suez to Seoul.

Dumplings are big lately.

Korean, fabulous:

Dim Sum, for me. Har Gow, Shao Mai, Sharks Fin dumpings, and dozens
of other varieties. There are a couple of very nice hole-in-the-wall
dim sum joints along (or in side streets just off) Grant Avenue from Bush St. north.

https://en.wikipedia.org/wiki/Dim_sum#Dumplings

The turnip cakes with chinese pork sausage bits are another favorite as are the
rice noodle rolls. And of course egg rolls and pork buns.

For the more experimental, chicken feet are pretty good (sauteed;
I\'m not fond of the pickled ones).

The frozen bibligo dumplings from Costco are OK, but not as good
as authentic dim sum.