That'll work. I printed off a lamb stew recipe from yesterday's N&O
that I might try soon. Have to get a shoulder roast and a few other
things but it's a do ahead and reheat recipe, good for busy days.
Have you ever done lamb neck slices? They're tasty and, better yet,
they are *affordable*. Unlike lamb chops - the price of which makes my throat slam shut. Bv)=
Ruth Haffly wrote to Dave Drum <=-
That'll work. I printed off a lamb stew recipe from yesterday's N&O
that I might try soon. Have to get a shoulder roast and a few other
things but it's a do ahead and reheat recipe, good for busy days.
Have you ever done lamb neck slices? They're tasty and, better yet,
they are *affordable*. Unlike lamb chops - the price of which makes my throat slam shut. Bv)=
No, not done neck slices but have done both lamb chops and lamb shanks. The latter we marinate in Italian dressing, coat with flour/Parm cheese and then braise in the dressing until they're fall off the bone tender.
Went to the farmer's market today. Got some turnips, spinach, beets,
and baby bok choy for veggies. Also got some sage and thyme plants
(will go outside next spring) and a couple of baked goods--a sopapilla
bar and a coissant filled with a brownie batter and baked. Had the last
as part of lunch today afterwards. The turnips are going to go into a
pot au feu once I get some cabbage (probably next week at Wegman's).
Ruth Haffly wrote to Dave Drum <=-
I use the Organic Sprinkle, 24 herbs and spices, salt free (Paul C. Bragg's original 1930 blend). Yellow top, yellow label. I might pick up
a different one to try next time we go down to Sprouts, just to try,
but this is my favorite for soup stock seasoning.
OK, Thanks. Now I know what I'm looking for.
And I might check out some of the others, in addition to the one we
use. Do use Mrs. Dash lemon pepper on some things, usually mix some
into chicken salad when I make it.
I find most commercial lemon-peppers to have too much salt. I may took
a look at Ms. Dash' ingredients panel.
Mrs. Dash specialises in salt free seasoning mixes. Don't remember why
I picked up the Braggs originally but it's a keeper in my spice
cupboard now.
According to the forecast today (pedicted high 23F) is the last of the galloping chillblains.
I've already made my pre-paid arrangement - right into the fire and
the ashes into a large pickle jar to be used for traction on slick
roads.
We've made arraingements but not paid yet. Steve is debating a
veteran's cemetary, free for him but a fee for me. BTW, I first heard
of Tammy Duckworth when we were in HI; she had some connection to the state and used the first name Lada. Don't remember details tho.
I think she may have been born in Hawaii. She certainly is a champion
for Vets causes. And she abhors Cadet Bone Spurs.
She does have a lot going for her. Good to see that the vets have a
voice from somebody who served on active duty on their side.
My store is having a Christmas Party on 16 December. I'll be taking
this as my "covered dish":
Title: John Wayne Tater Tot Casserole
Categories: Chilies, Vegetables, Cheese, Dairy, Potatoes
Yield: 6 Servings
32 oz (2 cans) chilli w/beans
4 tb Dairy sour cream
15 oz Can whole kernel corn;
Looks like it should fill a few bellies. (G)
There will, no doubt be lots of other stuff as well.
Not surprising. It's always interesting to see the assortment at a pot luck. Our Legion post and Auxiliary always do a pot luck in late
January or early February--too much going on in December so it's nice
to have a joint dinner when things have calmed down a bit. There's a
group of vets over at the post today watching the Army-Navy game but we took a pass on that gathering.
For breakfast on the 25th I'm sponsoring any of my family/extended
family to the Interfaith Breakfast held annually at Temple B'rith
Sholom. Then off to brother's with the roast. Bv)=
I'll miss the green chile that my recently deceased friend Les used to provie to put over the scrambled eggs.
Did he leave the recipe with his widow?
Dave Drum wrote to Ruth Haffly <=-
Amazon is "rushing" me a shaker for delivery tomorrow. I've used other Bragg's stuff. Mostly the unfiltered cider vinegar that I pick up at
Food Fantasies and use for fixing heartburn and reflux. It's counter-intuitive but it works.
8 snip 8<
No, not done neck slices but have done both lamb chops and lamb shanks. The latter we marinate in Italian dressing, coat with flour/Parm cheese and then braise in the dressing until they're fall off the bone tender.
I've done a number of differet lamb cuts. Probably my favourite for "fancy" is leg-of-lamb. Or minced lamb for a *real* Shepherd's Pie.
Went to the farmer's market today. Got some turnips, spinach, beets,
and baby bok choy for veggies. Also got some sage and thyme plants
(will go outside next spring) and a couple of baked goods--a sopapilla
bar and a coissant filled with a brownie batter and baked. Had the last
as part of lunch today afterwards. The turnips are going to go into a
pot au feu once I get some cabbage (probably next week at Wegman's).
I only like turnips raw and peeled, then sliced. Cooked - you are
welcome to my share and all of my allotment of rutabagas. Bv)=
Ruth Haffly wrote to Dave Drum <=-
No, not done neck slices but have done both lamb chops and lamb shanks. The latter we marinate in Italian dressing, coat with flour/Parm cheese and then braise in the dressing until they're fall off the bone tender.
I've done a number of differet lamb cuts. Probably my favourite for "fancy" is leg-of-lamb. Or minced lamb for a *real* Shepherd's Pie.
Shepherd's pie sounds good. I can remember my mom making it maybe once
or twice, as the family grew, left overs for something like that were
more scarce. Especially after my younger brother was born; he had an
adult sized appetite as soon as he started solid food.
Went to the farmer's market today. Got some turnips, spinach, beets,
and baby bok choy for veggies. Also got some sage and thyme plants
(will go outside next spring) and a couple of baked goods--a sopapilla
bar and a coissant filled with a brownie batter and baked. Had the last
as part of lunch today afterwards. The turnips are going to go into a
pot au feu once I get some cabbage (probably next week at Wegman's).
I only like turnips raw and peeled, then sliced. Cooked - you are
welcome to my share and all of my allotment of rutabagas. Bv)=
They're not as strong in a beef stew or p-a-f. I was going to only get
a couple but they weighed less than a pound, total so the vendor threw
in another one to bring it to over a pound, then charged me for only
one pound, even. I've been buying from him for years now; that's
typical for him, for anybody.
Ruth Haffly wrote to Dave Drum <=-
Amazon is "rushing" me a shaker for delivery tomorrow. I've used other Bragg's stuff. Mostly the unfiltered cider vinegar that I pick up at
Food Fantasies and use for fixing heartburn and reflux. It's counter-intuitive but it works.
I've used Bragg's and other unfiltered cider vinegar. I keep some on
hand for things like salad dressing and such like, when I want to kick
it up a bit from the regular cider vinegar.
of Tammy Duckworth when we were in HI; she had some connection to the state and used the first name Lada. Don't remember details tho.
I think she may have been born in Hawaii. She certainly is a champion
for Vets causes. And she abhors Cadet Bone Spurs.
She does have a lot going for her. Good to see that the vets have a
voice from somebody who served on active duty on their side.
And it only cost her both legs and partial use of the right arm. She
doest not suffer fools gladly. And has no use for draft dodgers.
And was the first senator to bring her baby on the floor with her so
she could nurse.
My store is having a Christmas Party on 16 December. I'll be taking
this as my "covered dish":
Looks like it should fill a few bellies. (G)
There will, no doubt be lots of other stuff as well.
Not surprising. It's always interesting to see the assortment at a pot luck. Our Legion post and Auxiliary always do a pot luck in late
January or early February--too much going on in December so it's nice
to have a joint dinner when things have calmed down a bit. There's a
group of vets over at the post today watching the Army-Navy game but we took a pass on that gathering.
For breakfast on the 25th I'm sponsoring any of my family/extended
family to the Interfaith Breakfast held annually at Temple B'rith
Sholom. Then off to brother's with the roast. Bv)=
I'll miss the green chile that my recently deceased friend Les used to provie to put over the scrambled eggs.
Did he leave the recipe with his widow?
Dunno. But. I have it in my database. It's a pretty standard Verde
that used ground poultry instead of the ore usual pork - which ain't
no way "Kosher" and the event is at a Jewsh facility.
So make up a batch, bring it and label it "in memory of Les".
I've done a number of differet lamb cuts. Probably my favourite for "fancy" is leg-of-lamb. Or minced lamb for a *real* Shepherd's Pie.
Shepherd's pie sounds good. I can remember my mom making it maybe once
or twice, as the family grew, left overs for something like that were
more scarce. Especially after my younger brother was born; he had an
adult sized appetite as soon as he started solid food.
If it has sheep meat it is Shepherd's Pie. Any other meat makes it a Cottage Pie. I grump at restaurants that get it wrong.
Went to the farmer's market today. Got some turnips, spinach, beets,
and baby bok choy for veggies. Also got some sage and thyme plants
(will go outside next spring) and a couple of baked goods--a sopapilla
bar and a coissant filled with a brownie batter and baked. Had the last
as part of lunch today afterwards. The turnips are going to go into a
pot au feu once I get some cabbage (probably next week at Wegman's).
I only like turnips raw and peeled, then sliced. Cooked - you are
welcome to my share and all of my allotment of rutabagas. Bv)=
They're not as strong in a beef stew or p-a-f. I was going to only get
a couple but they weighed less than a pound, total so the vendor threw
in another one to bring it to over a pound, then charged me for only
one pound, even. I've been buying from him for years now; that's
typical for him, for anybody.
Enjoy! Once upon a time, when I was a pre-teen the family was DD>travelling to the south part of the state to visit some of my mother's
relatives. DD> On the way there she instructed us "No matter whatis served you DD> *will* take a helping and eat it! Without makig faces
The aunties we visited first servrd, as part of the lunch, boiled and buttered sliced turnips. Which we knew Mom abhorred. My sister and I
kept passing her the serving dish and saying "Have some m ore of these nice turnips, Mom. They're great." Bv)=
I may have told that story here before. But it's still funny.
I've used Bragg's and other unfiltered cider vinegar. I keep some on
hand for things like salad dressing and such like, when I want to kick
it up a bit from the regular cider vinegar.
I'm not a fan of vinegar bsased slad dressing. Much prefer my salads and/or cole slaw with a creamy sauce as a dressing.
of Tammy Duckworth when we were in HI; she had some connection to the state and used the first name Lada. Don't remember details tho.
I think she may have been born in Hawaii. She certainly is a champion
for Vets causes. And she abhors Cadet Bone Spurs.
She does have a lot going for her. Good to see that the vets have a
voice from somebody who served on active duty on their side.
And it only cost her both legs and partial use of the right arm. She
doest not suffer fools gladly. And has no use for draft dodgers.
And was the first senator to bring her baby on the floor with her so
she could nurse.
Which isn't too surprising considering that not many senators are
ladies and few of those of child-baring years.
My store is having a Christmas Party on 16 December. I'll be taking
this as my "covered dish":
Looks like it should fill a few bellies. (G)
There will, no doubt be lots of other stuff as well.
Not surprising. It's always interesting to see the assortment at a pot luck. Our Legion post and Auxiliary always do a pot luck in late
January or early February--too much going on in December so it's nice
to have a joint dinner when things have calmed down a bit. There's a
group of vets over at the post today watching the Army-Navy game but we took a pass on that gathering.
For breakfast on the 25th I'm sponsoring any of my family/extended
family to the Interfaith Breakfast held annually at Temple B'rith
Sholom. Then off to brother's with the roast. Bv)=
I'll miss the green chile that my recently deceased friend Les used to provie to put over the scrambled eggs.
Did he leave the recipe with his widow?
Dunno. But. I have it in my database. It's a pretty standard Verde
that used ground poultry instead of the ore usual pork - which ain't
no way "Kosher" and the event is at a Jewsh facility.
So make up a batch, bring it and label it "in memory of Les".
Won't have to. Les' kid brother Larry will be in town taking care of
some things for the estate. And he'll be making the Verde. And he is
the ICS World Champion this year in Verde.
I had something very much like this in my first experience with chile verde. I was in Inglewood, Californa at a Mexican sit-down restaurant.
My mind told me that rojo meant red and indicated "hot". While verde
was green and should be mild. Hoooo Boy! was I wrong!!!! Lit me up.
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,On (18 Dec 24) Dave Drum wrote to Ruth Haffly...
I've done a number of differet lamb cuts. Probably my favourite for "fancy" is leg-of-lamb. Or minced lamb for a *real* Shepherd's Pie.
Shepherd's pie sounds good. I can remember my mom making it maybe once
or twice, as the family grew, left overs for something like that were
more scarce. Especially after my younger brother was born; he had an
adult sized appetite as soon as he started solid food.
If it has sheep meat it is Shepherd's Pie. Any other meat makes it a Cottage Pie. I grump at restaurants that get it wrong.
I know, I don't remember which meat my mom used. Could have been left
over lamb; her mother cooked it fairly often for Sunday dinners when we visited. Mom may have taken leftovers home and made the pie.
Ruth Haffly wrote to Dave Drum <=-
I've used Bragg's and other unfiltered cider vinegar. I keep some on
hand for things like salad dressing and such like, when I want to kick
it up a bit from the regular cider vinegar.
I'm not a fan of vinegar based slad dressing. Much prefer my salads
and/or cole slaw with a creamy sauce as a dressing.
I prefer 1,000 Islands but Steve's mom has always done a home made Italian-ish--just oil, vinegar and seasonings. I've done it myself
quite a bit because it is Steve's favorite. Just pour everything on the salad (guess-timate amounts) and mix.
of Tammy Duckworth when we were in HI; she had some connection to the state and used the first name Lada. Don't remember details tho.
I think she may have been born in Hawaii. She certainly is a champion
for Vets causes. And she abhors Cadet Bone Spurs.
She does have a lot going for her. Good to see that the vets have a
voice from somebody who served on active duty on their side.
And it only cost her both legs and partial use of the right arm. She
doest not suffer fools gladly. And has no use for draft dodgers.
And was the first senator to bring her baby on the floor with her so
she could nurse.
Which isn't too surprising considering that not many senators are
ladies and few of those of child-baring years.
Time was, the government had no ladies in it. Glad that has changed but I'm not a fan of a number of women now serving.
I had something very much like this in my first experience with chile verde. I was in Inglewood, Californa at a Mexican sit-down restaurant.
My mind told me that rojo meant red and indicated "hot". While verde
was green and should be mild. Hoooo Boy! was I wrong!!!! Lit me up.
Steve and I went to a little place in Las Cruces,NM, once on our way
back to AZ from a trip to El Paso. I ordered something green, thinking
it would be mild; Steve ordered something red, thinking it to be on the warm side. Somebody mixed up the heat level--mine was hot but Steve's
was mild. They were both good tho. (G)
If it has sheep meat it is Shepherd's Pie. Any other meat makes ita DD> Cottage Pie. I grump at restaurants that get it wrong.
I know, I don't remember which meat my mom used. Could have been left
over lamb; her mother cooked it fairly often for Sunday dinners when we visited. Mom may have taken leftovers home and made the pie.
That's just one of my "pet peeves" about recipes. Words mean things.
It costs nothing to be accurate. If I get an otherwise nice recipe labelled "Shepherd's Pie" and made w/beefor any non-sheep meat I'll asterisk the title and explain in the text portion.
I'm the same way with calls for "Swiss cheese". Usually it's obvious
that the call is for the pale yellow cheese w/large holes - Ementhal.
So I correct the ingredients. There are several varieties of cheese
which call Switzerland home - Gouda, Raclette, Scharfe Maxx, Le
Marechal, Tilsiter, and Vacherin. There are more, but you get the
idea. (I hope)
And don't get me started on capitalisation of Cheddar - which is a
proper noun. Bv)=
I'm not a fan of vinegar based slad dressing. Much prefer my salads
and/or cole slaw with a creamy sauce as a dressing.
I prefer 1,000 Islands but Steve's mom has always done a home made Italian-ish--just oil, vinegar and seasonings. I've done it myself
quite a bit because it is Steve's favorite. Just pour everything on the salad (guess-timate amounts) and mix.
Thousand is OK on a Big Mac. Or w/shaved Gorgonzola cheese. But I like
a nice creamy ranch, buttermilk, blue cheese, or even Russian
(California) dressing. Especially w/bacn bits.
of Tammy Duckworth when we were in HI; she had some connection to the state and used the first name Lada. Don't remember details tho.
Which isn't too surprising considering that not many senators are
ladies and few of those of child-baring years.
Time was, the government had no ladies in it. Glad that has changed but I'm not a fan of a number of women now serving.
Nancy who?
8<----- EDIT ----->8
I had something very much like this in my first experience with chile verde. I was in Inglewood, Californa at a Mexican sit-down restaurant.
My mind told me that rojo meant red and indicated "hot". While verde
was green and should be mild. Hoooo Boy! was I wrong!!!! Lit me up.
Steve and I went to a little place in Las Cruces,NM, once on our way
back to AZ from a trip to El Paso. I ordered something green, thinking
it would be mild; Steve ordered something red, thinking it to be on the warm side. Somebody mixed up the heat level--mine was hot but Steve's
was mild. They were both good tho. (G)
I got a pretty good culinary education when I moved to Californica.
Found the El Mexico cafe where I was one of the few Gringos. And The
House of Yee (Cantonese Chinese) where, apparently no one in the
kitchen spoke American) I started at the top of the menu and worked my
way down. Noting 'repeaters" as I went. The J.B.'s Little Bali where I
was introduced to the 50+ course Rijsttafel - more a Dutch thing. Each "course" was 2 tb or less of a different flavour/dish. And rice. Lots
and lots of rice.
Ruth Haffly wrote to Dave Drum <=-
I'm not a fan of vinegar based slad dressing. Much prefer my salads
and/or cole slaw with a creamy sauce as a dressing.
I prefer 1,000 Islands but Steve's mom has always done a home made Italian-ish--just oil, vinegar and seasonings. I've done it myself
quite a bit because it is Steve's favorite. Just pour everything on the salad (guess-timate amounts) and mix.
Thousand is OK on a Big Mac. Or w/shaved Gorgonzola cheese. But I like
a nice creamy ranch, buttermilk, blue cheese, or even Russian
(California) dressing. Especially w/bacn bits.
I'll go for Russian but do not care for the strong bleu cheese type dressing. I'll eat ranch if nothing else is available or alternatives
are worse, same with french. Bacon inproves almost everything but it
won't help bleu cheese, IMO.
8<----- EDIT ----->8
I had something very much like this in my first experience with chile verde. I was in Inglewood, Californa at a Mexican sit-down restaurant.
My mind told me that rojo meant red and indicated "hot". While verde
was green and should be mild. Hoooo Boy! was I wrong!!!! Lit me up.
Steve and I went to a little place in Las Cruces, NM, once on our way
back to AZ from a trip to El Paso. I ordered something green, thinking
it would be mild; Steve ordered something red, thinking it to be on the warm side. Somebody mixed up the heat level--mine was hot but Steve's
was mild. They were both good tho. (G)
I got a pretty good culinary education when I moved to Californica.
Found the El Mexico cafe where I was one of the few Gringos. And The
One of our favorite places in Savannah was a small Mexican place where most of its patronage were non English speakers of the blue collar
working group. Haven't found any place like that in WF but there is
(don't know if the other has re-opened) at least one good Mexican
place.
House of Yee (Cantonese Chinese) where, apparently no one in the
kitchen spoke American) I started at the top of the menu and worked my
way down. Noting 'repeaters" as I went. The J.B.'s Little Bali where I
We've been doing Chinese more as a Friday night take out since we've
been here. A little (maybe 6 tables) place opened up about the same
time as we moved to WF; we've patronised them, trying others but coming back to this place. Usually do Korean as a sit down, tried a seafood "casserole" last time at one place but we agreed that it wasn't going
to be a repeat.
was introduced to the 50+ course Rijsttafel - more a Dutch thing. Each "course" was 2 tb or less of a different flavour/dish. And rice. Lots
and lots of rice.
Interesting, did you count the # of courses you had?
Ruth Haffly wrote to Dave Drum <=-
Later than usual getting around to doing my Fido. We wee down in Cary
for a radio gathering/lunch and visits to a quilt shop & Bass Pro Shop. Came home, did laundry, had supper, etc.
If it has sheep meat it is Shepherd's Pie. Any other meat makes it
a DD> Cottage Pie. I grump at restaurants that get it wrong.
I know, I don't remember which meat my mom used. Could have been left
over lamb; her mother cooked it fairly often for Sunday dinners when we visited. Mom may have taken leftovers home and made the pie.
That's just one of my "pet peeves" about recipes. Words mean things.
It costs nothing to be accurate. If I get an otherwise nice recipe labelled "Shepherd's Pie" and made w/beef or any non-sheep meat I'll asterisk the title and explain in the text portion.
May as well, at least you know with the * that it's not likely to be authentic.
I'm the same way with calls for "Swiss cheese". Usually it's obvious
that the call is for the pale yellow cheese w/large holes - Ementhal.
So I correct the ingredients. There are several varieties of cheese
which call Switzerland home - Gouda, Raclette, Scharfe Maxx, Le
Marechal, Tilsiter, and Vacherin. There are more, but you get the
idea. (I hope)
I know; I generally use the proper names, tho don't always capitalise them, for cheeses. One of my favorites, a cave aged Gruyere, I've only found at Whole Foods. Stopped into the Raleigh one a few weeks ago, couldn't find what I wanted (looked like it may have been discontinued) but walked out with a block of the C-A-G and various small pieces of cheese from their small samples box.
Later than usual getting around to doing my Fido. We wee down in Cary
for a radio gathering/lunch and visits to a quilt shop & Bass Pro Shop. Came home, did laundry, had supper, etc.
Sometimes life intrudes upon our plans.
That's just one of my "pet peeves" about recipes. Words mean things.
It costs nothing to be accurate. If I get an otherwise nice recipe labelled "Shepherd's Pie" and made w/beef or any non-sheep meat I'll asterisk the title and explain in the text portion.
May as well, at least you know with the * that it's not likely to be authentic.
More in the (probably forlorn) hope that people reading it will begin
to pay 'tention to the realities of life.
I'm the same way with calls for "Swiss cheese". Usually it's obvious
that the call is for the pale yellow cheese w/large holes - Ementhal.
So I correct the ingredients. There are several varieties of cheese
which call Switzerland home - Gouda, Raclette, Scharfe Maxx, Le
Marechal, Tilsiter, and Vacherin. There are more, but you get the
idea. (I hope)
I know; I generally use the proper names, tho don't always capitalise them, for cheeses. One of my favorites, a cave aged Gruyere, I've only found at Whole Foods. Stopped into the Raleigh one a few weeks ago, couldn't find what I wanted (looked like it may have been discontinued) but walked out with a block of the C-A-G and various small pieces of cheese from their small samples box.
If a cheese is named for a place or a person it *should* be
capitalised. Cheddar is an actual village in Somerset, UK. But blue cheese is OK in lower case as it's not a place or person name. Unlike
its close cousins Roquefort or Stilton. Bv)=
I was at Hy-Vee (recently named the #1 grocery chain in USA by USA
Today/ Gannett) to pick up some thick pork loin chops for stuffing and
I wandered past the cheese tasting station that was set up. Sort of reminded me of the one at the Wegman's in Columbia, MD.
I had to pull a gun on myself to keep from loading up on new tastes. I
did nore a couple that would wrk well in cheeseburgers or make some specatcular toasted cheese sammiches. Later, maybe. I left with just
what I had come for and was feeling pretty chuffed with myself. Then
it dawned on my Ihad forgotten to pick up som fresh basil for the stuffing.
Fortunately my local Sav-A-Lot maintains a pretty decent produce
section and was on my way home. Bv)=
Ruth Haffly wrote to Dave Drum <=-
Radio gathering was at a pizza place down in Cary.
Ruth Haffly wrote to Dave Drum <=-
I'll go for Russian but do not care for the strong bleu cheese type dressing. I'll eat ranch if nothing else is available or alternatives
are worse, same with french. Bacon inproves almost everything but it
won't help bleu cheese, IMO.
I, on the other hoof, really like the blue veined cheeses and their
acrid bite. I'll do ranch if there is plenty of fresh ground pepper to "wake it up". Otherwise it's pretty bland.
So many to choose from. One place in western NY had a peppercorn ranch
as their house specialty. It was ok for one salad but I'd want more variety if I were eating there regularly. We were there for my in laws 50th wedding anniversary celebration 25 years ago this time frame.
8<----- EDIT ----->8
I used to stop in Lost Crutches when I was trucking. Get off of I-40
at Amarillo and set off diagonally on US 50 past White Sands to pick
up I-10 at Las Cruces. The Petro truck-em-up stop always had good
grub.
For a while we were commuting back and forth between Fort Huachuca
(where we lived) and Fort Bliss (hospital). I had wrist surgeries (with follow ups) in 1993 and 94; Steve had jaw surgery in 2000, with follow ups. For some of them we rode the bus that FH provided, other times we drove. Got to know that section of I-10 quite well, and have been back
on it since moving, most recently last fall. Army bus always stopped at the McD's in Lordsburg, NM for breakfast, once or twice supper. It was
an up and back in one day trip, leaving FH at 03:30, returning after
the last appointments were finished but usually getting back between
1800 and 2000. When we drove, we'd stay overnight in TX, then return.
House of Yee (Cantonese Chinese) where, apparently no one in the
kitchen spoke American) I started at the top of the menu and worked my
way down. Noting 'repeaters" as I went. The J.B.'s Little Bali where I
We've been doing Chinese more as a Friday night take out since we've
been here. A little (maybe 6 tables) place opened up about the same
time as we moved to WF; we've patronised them, trying others but coming back to this place. Usually do Korean as a sit down, tried a seafood "casserole" last time at one place but we agreed that it wasn't going
to be a repeat.
I like a few Korean dishes. But on the most part I prefer one of the Chinese regional cuisines. Or the Thai non-incendiary stuff. Some heat
is alright. But lets not get stupid about it. Bv)=
I'll go for either Korean or Chinese. Got introduced to the former thru
a neighbor and the Army, picked up on Chinese just by trying it now and then over the years. I don't do the super hot Thai, also has to have no coconut or (if we're splitting a dish) cilantro. Limits the choices but we've had some good dishes over the years.
was introduced to the 50+ course Rijsttafel - more a Dutch thing. Each "course" was 2 tb or less of a different flavour/dish. And rice. Lots
and lots of rice.
Interesting, did you count the # of courses you had?
Lost track after 20 or so. Bv)= It was culinary overload.
I would imagine so. (G)
Ruth Haffly wrote to Dave Drum <=-
Radio gathering was at a pizza place down in Cary. Steve and I had
slices from one (of 2, second was Hawaiian style) table pizza with bell peppers, onions and pepperoni--both had the same descritor word afterward--bland. Sauce didn't seem to have any spicing in it, no red pepper or grated cheese on the table either. Wasn't our choice of
places and hopefully the group won't chose it again.
That's just one of my "pet peeves" about recipes. Words mean things.
It costs nothing to be accurate. If I get an otherwise nice recipe labelled "Shepherd's Pie" and made w/beef or any non-sheep meat I'll asterisk the title and explain in the text portion.
May as well, at least you know with the * that it's not likely to be authentic.
More in the (probably forlorn) hope that people reading it will begin
to pay 'tention to the realities of life.
Don't hold your breath. (G)
I'm the same way with calls for "Swiss cheese". Usually it's obvious
that the call is for the pale yellow cheese w/large holes - Ementhal.
So I correct the ingredients. There are several varieties of cheese
which call Switzerland home - Gouda, Raclette, Scharfe Maxx, Le
Marechal, Tilsiter, and Vacherin. There are more, but you get the
idea. (I hope)
I know; I generally use the proper names, tho don't always capitalise them, for cheeses. One of my favorites, a cave aged Gruyere, I've only found at Whole Foods. Stopped into the Raleigh one a few weeks ago, couldn't find what I wanted (looked like it may have been discontinued) but walked out with a block of the C-A-G and various small pieces of cheese from their small samples box.
We were in our Wegman's yesterday--produce section had a tasting
station featuring a piece of Christmas pear and a piece of Scottish Ceddar. Nice combo. Sam's Club had a tasting station of Cabot Seriously Sharp (one of our favorites) and another Cheddar; we got a taster of
the Seriously Sharp.
I had to pull a gun on myself to keep from loading up on new tastes. I
did nore a couple that would wrk well in cheeseburgers or make some specatcular toasted cheese sammiches. Later, maybe. I left with just
what I had come for and was feeling pretty chuffed with myself. Then
it dawned on my Ihad forgotten to pick up som fresh basil for the stuffing.
Pre Covid, the Cabot outlet in Waterbury, VT (where we went on mission trips) had a big table set up with about 16 different kinds of cheese
cut into taster bits, in cups with toothpicks. You could go around the table picking all or just what tickled your fancy of the samples. Now, since Covid, they have a stand set up with a person passing out samples
of just a couple of their cheeses.
Fortunately my local Sav-A-Lot maintains a pretty decent produce
section and was on my way home. Bv)=
Handy; we have both Wegman's and Lidl "around the corner" from us, plus fresh basil in the raised bed outside. (G)
Radio gathering was at a pizza place down in Cary.
I've been to the John Deere factory in Cary once on a business trip.
Nice place.
Radio gathering was at a pizza place down in Cary. Steve and I had afterward--bland. Sauce didn't seem to have any spicing in it, no red
One of my favourite pizza places has been sold and is currently being renovated for re-opening. Bill Pope, the guy who bought Charlie
Parker's Diner (featured on Crazy Fieri's Diners, Dives etc.) and
listed as one of to best diners in the US .... bought Gabatoni's from
its original owner.
Gabby's quit all but drive-thru during the covid crisis and never went back to inside service. They used to have the best thin-crust pizza in
the area. But, they changed the recipe and their unbroken string of
"Best Of" awards stopped when they did so. Bill tells me e has the old recipe for their sauce and has hired one of the guys who ran the
kitchen during the hey-day to supervise and train staff. Hopefully the quality
of the pizza will return and a coupl of my groups which met monthly at Gabby's can come back and enjoy life again.
8<----- CHOP ----->8
We were in our Wegman's yesterday--produce section had a tasting
station featuring a piece of Christmas pear and a piece of Scottish Ceddar. Nice combo. Sam's Club had a tasting station of Cabot Seriously Sharp (one of our favorites) and another Cheddar; we got a taster of
the Seriously Sharp.
I had to pull a gun on myself to keep from loading up on new tastes. I
did nore a couple that would wrk well in cheeseburgers or make some specatcular toasted cheese sammiches. Later, maybe. I left with just
what I had come for and was feeling pretty chuffed with myself. Then
it dawned on my Ihad forgotten to pick up som fresh basil for the stuffing.
Pre Covid, the Cabot outlet in Waterbury, VT (where we went on mission trips) had a big table set up with about 16 different kinds of cheese
cut into taster bits, in cups with toothpicks. You could go around the table picking all or just what tickled your fancy of the samples. Now, since Covid, they have a stand set up with a person passing out samples
of just a couple of their cheeses.
Fortunately my local Sav-A-Lot maintains a pretty decent produce
section and was on my way home. Bv)=
Handy; we have both Wegman's and Lidl "around the corner" from us, plus fresh basil in the raised bed outside. (G)
I got the evergreens out from the front of the house. But the raised
beds (three 4' X 8' X 30" tall) aren't in - and won't be until
(probably) next February.
I foresee a bounty of tomatoes, chilies, bell peppers and icicle
radishes (which I never see in stores).
I'll likely never make this as written - but I may look intocutting DD> it down to use just one rack of lamb. And find a substitute
Title: Roasted Rack of Lamb w/Icicle Radishes---
Categories: Lamb/mutton, Vegetable, Herbs, Wine, Citrus
Yield: 11 servomgs
Ruth Haffly wrote to Dave Drum <=-
Radio gathering was at a pizza place down in Cary. Steve and I had afterward--bland. Sauce didn't seem to have any spicing in it, no red
One of my favourite pizza places has been sold and is currently being renovated for re-opening. Bill Pope, the guy who bought Charlie
Parker's Diner (featured on Crazy Fieri's Diners, Dives etc.) and
listed as one of to best diners in the US .... bought Gabatoni's from
its original owner.
Hopefully he will be able to get it back on its feet and do well.
Gabby's quit all but drive-thru during the covid crisis and never went back to inside service. They used to have the best thin-crust pizza in
the area. But, they changed the recipe and their unbroken string of
"Best Of" awards stopped when they did so. Bill tells me e has the old recipe for their sauce and has hired one of the guys who ran the
kitchen during the hey-day to supervise and train staff. Hopefully the quality
of the pizza will return and a coupl of my groups which met monthly at Gabby's can come back and enjoy life again.
Sounds like he's got a good game plan. This radio group had met at
another pizza place, south of Raleigh. Pizza there had a thin, not
quite cracker, crust, better seasoning but we prefer a thicker crust. Steve and I usually split a 10" with traditional toppings there.
8<----- CHOP ----->8
Fortunately my local Sav-A-Lot maintains a pretty decent produce
section and was on my way home. Bv)=
Handy; we have both Wegman's and Lidl "around the corner" from us, plus fresh basil in the raised bed outside. (G)
I got the evergreens out from the front of the house. But the raised
beds (three 4' X 8' X 30" tall) aren't in - and won't be until
(probably) next February.
We put them in a couple of years ago, concentrating on herbs but last spring did sugar snap peas also.
I foresee a bounty of tomatoes, chilies, bell peppers and icicle
radishes (which I never see in stores).
We got some in a mixed bag of radishes at the local farmer's market a
few times.
I'll likely never make this as written - but I may look into cutting
it down to use just one rack of lamb. And find a substitute for the
wine.
I'm not against wine in cooking. But I don't stock, nor drink it.
We buy small boxes for cooking only, usually a red and a white. Don't
use a lot at a time, just enough for a background note.
Title: Roasted Rack of Lamb w/Icicle Radishes
Categories: Lamb/mutton, Vegetable, Herbs, Wine, Citrus
Yield: 11 servings
Ruth Haffly wrote to Dave Drum <=-
So many to choose from. One place in western NY had a peppercorn ranch
as their house specialty. It was ok for one salad but I'd want more variety if I were eating there regularly. We were there for my in laws 50th wedding anniversary celebration 25 years ago this time frame.
I like peppercorn ranch once in a while. But, like you, not a steady
diet, Part of picking a dressing is knowing what's in the salad and what's available to put on the salad. One place might have a bright red "French" dressing and another a dull orange "French" dressing. One of
Unless it's an occaision where everything is pre set. When Steve was in the Army, we attended a number of formal and informal events, dinner included. Tables were usually set with a bowl of ranch dressing and
some other (Italian-ish?); when it was time for the meal, salads were brought out. They were generally a tossed salad--heavy on the iceburg lettuce, 2 or 3 cherry tomatoes, a few pieces each of cucumber and julienned carrot. Nothing fancy; the entree was the feature of the meal unless it was June 11--the Army birthday. For that, a big cake was on display, then first cut was with a sword.
my parent's favourite dine-out places had a "Roquefort" dressing
that actually was a Thousand Island dressing base with shaved/
shredded blue veined Gorgonzola in liberal quantities on top.
Gorgonzola is one of the very few blue-vein cheeses which can
be shredded rather than crumbled.
My parents usually went for bleu cheese, and most often it was a low quality one. For years, Dad wasn't much of a salad eater but back in
1974 a medical issue hospitalised my youngest sister for several months about 75 miles away from home. Mom and Dad went to see her about every other day, usually having supper out. Dad ate enough salads (free, with the meal) to begin to enjoy them. After that, they appeared on our
dinner table on an irregular basis.
8<----- EDIT ----->8
Never did a Mickey D's on the road. And darned seldom at home. Other
than their fries the rest of the menu can be bettered at any number of different fats food places. Even Burger Whop is better than MdC's.
(talk about damning w/faint praise Bv)=).
I had no choice on the trips arrainged by the FH hospital. The shuttle
was easier for us so Steve wouldn't have to take off from work. I think once or twice we both had appointments up at Beaumont (Fort Bliss hospital) so we both rode the shuttle.
I like a few Korean dishes. But on the most part I prefer one of the Chinese regional cuisines. Or the Thai non-incendiary stuff. Some heat
is alright. But lets not get stupid about it. Bv)=
I'll go for either Korean or Chinese. Got introduced to the former thru
a neighbor and the Army, picked up on Chinese just by trying it now and then over the years. I don't do the super hot Thai, also has to have no coconut or (if we're splitting a dish) cilantro. Limits the choices but we've had some good dishes over the years.
I know you're not a fan of soap weed. I don't care for dishes
overloaded with it. But some things need a bit to taste "right".
What's with the no coconut? Allergies or just dislike?
Same as peanut butter, just a dislike. Also dislike coffee, would
rather have a cuppa tea any day.
One of my favourite pizza places has been sold and is currently being renovated for re-opening. Bill Pope, the guy who bought Charlie
Hopefully he will be able to get it back on its feet and do well.
Bill is quite the entrepeneur. Whern he took over Charlie Parker's he
Gabby's quit all but drive-thru during the covid crisis and never went back to inside service. They used to have the best thin-crust pizza in
change in the recipe. Part of the deal was the "original" recipe and contact with one of the kitchen supervisors who ran the kitchen pre-pandemic. He'll do well.
8<----- CHOP ----->8
We put them in a couple of years ago, concentrating on herbs but last spring did sugar snap peas also.
Bingo. I had not thought of them. But, now .......
We buy small boxes for cooking only, usually a red and a white. Don't
use a lot at a time, just enough for a background note.
My nearby Walgreen's has a bin of small (150 mL?) bottles of reds and whites suitable for cooking. Those are the ones I use.
Here's one that calls for wine. I've made it with and without wine and
the quality/taste does not suffer.
Title: Classic Beef Stew
Categories: Beef, Vegetables, Wine, Stews
Yield: 9 Servings
Ruth Haffly wrote to Dave Drum <=-
One of my favourite pizza places has been sold and is currently being renovated for re-opening. Bill Pope, the guy who bought Charlie
Hopefully he will be able to get it back on its feet and do well.
Maybe some place to check out if ever in the area?
Bill is quite the entrepeneur. Whern he took over Charlie Parker's he
Gabby's quit all but drive-thru during the covid crisis and never went back to inside service. They used to have the best thin-crust pizza in
"New and improved" isn't always so. The "old and still the same" can be just as good, if not better, for most people. Owner may be thinking
that the new will make more money but if it's not as good as the old,
it won't.
change in the recipe. Part of the deal was the "original" recipe and contact with one of the kitchen supervisors who ran the kitchen pre-pandemic. He'll do well.
As long as he hires good help.
8<----- CHOP ----->8
We put them in a couple of years ago, concentrating on herbs but last spring did sugar snap peas also.
Bingo. I had not thought of them. But, now .......
Easy to grow, easy to prepare. Pick, wash and eat raw. (G)
Here's one that calls for wine. I've made it with and without wine and
the quality/taste does not suffer.
Title: Classic Beef Stew
Categories: Beef, Vegetables, Wine, Stews
Yield: 9 Servings
My basic beef stew is meat, onion, carrots, potatoes, mushrooms and tomatoes. Other add ins, if in the fridge include celery, turnip or parsnips. The tomato is usually in the form of sauce, as part of the liquids. A splash of red wine adds some depth to the flavor without overpowering other flavors.
Ruth Haffly wrote to Dave Drum <=-
brought out. They were generally a tossed salad--heavy on the iceberg lettuce, 2 or 3 cherry tomatoes, a few pieces each of cucumber and julienned carrot. Nothing fancy; the entree was the feature of the meal
Those pre-set salads sound like the Dole pre-bagged salads down the market. Add your on tomatoes - which I do, as well as some sunflower kernels, or, if I have them (seldom) pine nuts, and maybe some cheese.
I have been known to take a tarted-up bagged salad, put it in a BIG
bowl and make that my supper.
We've bought them too, Sam's Club usually has a good assortment. Their sweet kale one got Steve to like (raw) brussels sprouts; he still
doesn't like cooked ones. My favorite one has greens, apple, Cheddar cheese, raisins and bacon bits with a cider vinegarette dressing--sort
of sweet/sour.
My parents usually went for bleu cheese, and most often it was a low quality one. For years, Dad wasn't much of a salad eater but back in
1974 a medical issue hospitalised my youngest sister for several months about 75 miles away from home. Mom and Dad went to see her about every other day, usually having supper out. Dad ate enough salads (free, with the meal) to begin to enjoy them. After that, they appeared on our
dinner table on an irregular basis.
One of the things I like about the local truck-stop's restaurant is
that any non-breakfast meal you order comes with a chice of one of the soups of the day (they always have two except Sunday - when it's
Creamy Chicken Rice soup only) or you can take a "side salad" with lettuce, shredded carrot, some sliced or diced tomato and a couple
nice slices of cucumber. Even a burger & fries comes w/that choice.
Sounds good to me; I'll most likely take the salad, especially if htey have 1,000 Island dressing.
8<----- EDIT ----->8
Most of the Thai places here (we have several) offer mild, medium, or
hot heat levels. If it's a new-to-me venue I start with the medium
heat then adjust up or down on future visits.
I'll start with the mild. The Korean place we went to last month listed their seafood "casserole" (more of a soup/stew) as mild, medium or hot, said their medium wasn't that hot. We ordered it for both of us,
medium, and the broth was too hot for me. Thee ban chan and rice helped cool my mouth down. (G)
Gabby's quit all but drive-thru during the covid crisis and never went back to inside service. They used to have the best thin-crust pizza in
"New and improved" isn't always so. The "old and still the same" can be just as good, if not better, for most people. Owner may be thinking
that the new will make more money but if it's not as good as the old,
it won't.
My motto is "Dance with who brung you!"
contact with one of the kitchen supervisors who ran the kitchen pre-pandemic. He'll do well.
As long as he hires good help.
I predict that he will. All of his staff at Charlie Parker's - with
the exception of one "new hire" who was caught adding unauthorised
tips to
credit cards. I was one of those who was got. She added a U$5 tip to
an U$8.89 tab. It was easy to spot since I never tip via plastic.
Always
on the table. And always in my "wairess bait" format. Gold dollar
coins, half-dollar coins and U$2 bills. Gets me remembered favourably
and I get sparkling service on sbsequent visits. Bv)=
8<----- CHOP ----->8
My basic beef stew is meat, onion, carrots, potatoes, mushrooms and tomatoes. Other add ins, if in the fridge include celery, turnip or parsnips. The tomato is usually in the form of sauce, as part of the liquids. A splash of red wine adds some depth to the flavor without overpowering other flavors.
Maybe it's my taster. But I couldn't determine any difference in that recipe.
MMMMM----- Recipe via Meal-Master (tm) v8.06---
kernels, or, if I have them (seldom) pine nuts, and maybe some cheese.
I have been known to take a tarted-up bagged salad, put it in a BIG
bowl and make that my supper.
We've bought them too, Sam's Club usually has a good assortment. Their sweet kale one got Steve to like (raw) brussels sprouts; he still
doesn't like cooked ones. My favorite one has greens, apple, Cheddar cheese, raisins and bacon bits with a cider vinegarette dressing--sort
of sweet/sour.
I've not seen pre-bagged salads w/apples or fruit. But, then, I don't
do anything tainted with WalMart affiliation. And seldom buy bagged
salad in any event.
One of the things I like about the local truck-stop's restaurant isthey RH> have 1,000 Island dressing.
that any non-breakfast meal you order comes with a chice of one of the soups of the day (they always have two except Sunday - when it's
Creamy Chicken Rice soup only) or you can take a "side salad" with lettuce, shredded carrot, some sliced or diced tomato and a couple
nice slices of cucumber. Even a burger & fries comes w/that choice.
Sounds good to me; I'll most likely take the salad, especially if
Oh, they do.
When Magic Kitchen came to town it was the first Thai place here. They lady who ran the front of the house had been a missionary and she got married to a Thai chef. I ordered garlic-pepper pork and was going to
get it "hot" when she warned me that was "Thai Hot" nor "round-eye
hot". So i ordered medium and it was about at the top of my heat tolerance.
Some time later I was having lunch. Magic Kitchen having become one of
my regular stops. A cople of guys I know from the race track came in
to "try it out". They ordered their dishes hot even though she warned them.
I watched ot the corner of my eye as they sat at their table glaring
at one another. I could almost hear te "macho-mindset" thoughts ...
"He's
gong to take another bite. Which means I'll have to take another ... "
I ran across one of the guys later and asked (facetiously) how he
liked his lunch. He said, "Shoulda listened to her and let Steve be a "Hero"
by himself."
Ruth Haffly wrote to Dave Drum <=-
Gabby's quit all but drive-thru during the covid crisis and never went back to inside service. They used to have the best thin-crust pizza in
"New and improved" isn't always so. The "old and still the same" can be just as good, if not better, for most people. Owner may be thinking
that the new will make more money but if it's not as good as the old,
it won't.
My motto is "Dance with who brung you!"
Works 99.99% of the time.
contact with one of the kitchen supervisors who ran the kitchen pre-pandemic. He'll do well.
As long as he hires good help.
I predict that he will. All of his staff at Charlie Parker's - with
the exception of one "new hire" who was caught adding unauthorised
tips to credit cards. I was one of those who was got. She added a
U$5 tip to an U$8.89 tab. It was easy to spot since I never tip via plastic. Always on the table. And always in my "wairess bait" format.
Gold dollar coins, half-dollar coins and U$2 bills. Gets me remembered favourably and I get sparkling service on sbsequent visits. Bv)=
Fun to give--and get--those kind of tips. Good thing the new hire was caught, hopefully before much damage was done.
8<----- CHOP ----->8
My basic beef stew is meat, onion, carrots, potatoes, mushrooms and tomatoes. Other add ins, if in the fridge include celery, turnip or parsnips. The tomato is usually in the form of sauce, as part of the liquids. A splash of red wine adds some depth to the flavor without overpowering other flavors.
Maybe it's my taster. But I couldn't determine any difference in that recipe.
It's a very subtle taste, probably Michael would have picked it up but
not us "average tasters".
Ruth Haffly wrote to Dave Drum <=-
kernels, or, if I have them (seldom) pine nuts, and maybe some cheese.
I have been known to take a tarted-up bagged salad, put it in a BIG
bowl and make that my supper.
We've bought them too, Sam's Club usually has a good assortment. Their sweet kale one got Steve to like (raw) brussels sprouts; he still
doesn't like cooked ones. My favorite one has greens, apple, Cheddar cheese, raisins and bacon bits with a cider vinegarette dressing--sort
of sweet/sour.
I've not seen pre-bagged salads w/apples or fruit. But, then, I don't
do anything tainted with WalMart affiliation. And seldom buy bagged
salad in any event.
We'll get them from time to time, good when fresh vegetables aren't as readily available or too expensive. IIRC, Wegman's has one with apples also but then too, you don't have them in your area.
One of the things I like about the local truck-stop's restaurant is
that any non-breakfast meal you order comes with a chice of one of the soups of the day (they always have two except Sunday - when it's
Creamy Chicken Rice soup only) or you can take a "side salad" with lettuce, shredded carrot, some sliced or diced tomato and a couple
nice slices of cucumber. Even a burger & fries comes w/that choice.
Sounds good to me; I'll most likely take the salad, especially if
they have 1,000 Island dressing.
Oh, they do.
I'll take that, on the side please.
When Magic Kitchen came to town it was the first Thai place here. They lady who ran the front of the house had been a missionary and she got married to a Thai chef. I ordered garlic-pepper pork and was going to
get it "hot" when she warned me that was "Thai Hot" not "round-eye
hot". So i ordered medium and it was about at the top of my heat tolerance.
Some time later I was having lunch. Magic Kitchen having become one of
my regular stops. A cople of guys I know from the race track came in
to "try it out". They ordered their dishes hot even though she warned them.
I watched ot the corner of my eye as they sat at their table glaring
at one another. I could almost hear te "macho-mindset" thoughts ...
"He's gong to take another bite. Which means I'll have to take
another ... "
I ran across one of the guys later and asked (facetiously) how he
liked his lunch. He said, "Shoulda listened to her and let Steve
be a "Hero" by himself."
Pays to listen to the waitress. I got some Thai once in HI, started out nice and mild but got hotter the more I ate of it. Good, but didn't
want to roast my mouth. Steve finished it for me and admitted that it
was hot, even for him.
As long as he hires good help.
I predict that he will. All of his staff at Charlie Parker's - with
the exception of one "new hire" who was caught adding unauthorised
tips to credit cards. I was one of those who was got. She added a
U$5 tip to an U$8.89 tab. It was easy to spot since I never tip via plastic. Always on the table. And always in my "wairess bait" format.
Gold dollar coins, half-dollar coins and U$2 bills. Gets me remembered favourably and I get sparkling service on sbsequent visits. Bv)=
Fun to give--and get--those kind of tips. Good thing the new hire was caught, hopefully before much damage was done.
When I asked about the "high price" is when I learned she had been
"outed" - and my breakfast was comped. I'm reasonably sure they did
the same for anyone else who spoke up.
8<----- CHOP ----->8
My basic beef stew is meat, onion, carrots, potatoes, mushrooms and tomatoes. Other add ins, if in the fridge include celery, turnip or parsnips. The tomato is usually in the form of sauce, as part of the liquids. A splash of red wine adds some depth to the flavor without overpowering other flavors.
Maybe it's my taster. But I couldn't determine any difference in that recipe.
It's a very subtle taste, probably Michael would have picked it up but
not us "average tasters".
True Dat! He amazed me more than once.
I first met MLoo at my first picnic at Pat Stockett's in Alabama.
Ruth Haffly wrote to Dave Drum <=-
I've not seen pre-bagged salads w/apples or fruit. But, then, I don't
do anything tainted with WalMart affiliation. And seldom buy bagged
salad in any event.
We'll get them from time to time, good when fresh vegetables aren't as readily available or too expensive. IIRC, Wegman's has one with apples also but then too, you don't have them in your area.
But, I do have Hy-Vee - recently named as the #1 grocery chain in
USA.
Do you know where Wegman's fell on the list?
We'll get them from time to time, good when fresh vegetables aren't as readily available or too expensive. IIRC, Wegman's has one with apples also but then too, you don't have them in your area.
But, I do have Hy-Vee - recently named as the #1 grocery chain in
USA.
Do you know where Wegman's fell on the list?
Here's the Top 10: (and a link)
https://10best.usatoday.com/awards/travel/best-grocery-store-2024/
10 - Fresh Tyhme Market
09 - Wegmans Food Markets
08 - Trader Joe's
07 - Publix Super Markets
06 - ALDI
05 - Gelson's Markets
04 - Stew Leonard's
03 - Heinen's Grocery Store
02 - The Fresh Market
01 - Hy-Vee
Ruth Haffly wrote to Dave Drum <=-
We'll get them from time to time, good when fresh vegetables aren't as readily available or too expensive. IIRC, Wegman's has one with apples also but then too, you don't have them in your area.
But, I do have Hy-Vee - recently named as the #1 grocery chain in
USA.
Do you know where Wegman's fell on the list?
Here's the Top 10: (and a link)
https://10best.usatoday.com/awards/travel/best-grocery-store-2024/
10 - Fresh Tyhme Market
09 - Wegmans Food Markets
08 - Trader Joe's
07 - Publix Super Markets
06 - ALDI
05 - Gelson's Markets
04 - Stew Leonard's
03 - Heinen's Grocery Store
02 - The Fresh Market
01 - Hy-Vee
Surprised that Wegman's is so far down on the list. I've seen other
lists where it is in the top 3. Guess it just depends on who is making
up the list and who they ask. I've never heard of 4 of the 10.
Here's the Top 10: (and a link)
https://10best.usatoday.com/awards/travel/best-grocery-store-2024/
10 - Fresh Tyhme Market
09 - Wegmans Food Markets
08 - Trader Joe's
07 - Publix Super Markets
06 - ALDI
05 - Gelson's Markets
04 - Stew Leonard's
03 - Heinen's Grocery Store
02 - The Fresh Market
01 - Hy-Vee
Surprised that Wegman's is so far down on the list. I've seen other
lists where it is in the top 3. Guess it just depends on who is making
up the list and who they ask. I've never heard of 4 of the 10.
I was surprised that Weggies was that far down-list. Hy-Vee and
Wegman's are very similar in many aspects. Only two of those I'd never heard of until this list - Gelson's and Heinen's.
Stew Leonard's is an American regional chain of eight supermarketsin DD> Connecticut, New York, and New Jersey, which Ripley's Believe It
Never made this - but it do look good. I've never used a sheet panfor DD> anything except mas toasting of bread or cooking large
Title: Roasted Lemon Chicken Thighs & Vegetables
Categories: Poultry, Potatoes, Vegetables, Herbs
Yield: 4 servings
Ruth Haffly wrote to Dave Drum <=-
Surprised that Wegman's is so far down on the list. I've seen other
lists where it is in the top 3. Guess it just depends on who is making
up the list and who they ask. I've never heard of 4 of the 10.
I was surprised that Weggies was that far down-list. Hy-Vee and
Wegman's are very similar in many aspects. Only two of those I'd never heard of until this list - Gelson's and Heinen's.
I didn't know about Fresh Thyme Market, Gelson's Markets, Stew
Leonard's and Heinen's Grocery Store. Became acquainted with Publix and The Fresh Market while in Savannah, have the latter in Raleigh and the former both here and Raleigh. Never been in a Hy-Vee but know of them, thanks to you.
Stew Leonard's is an American regional chain of eight supermarkets
in Connecticut, New York, and New Jersey, which Ripley's Believe
It or Not! deemed "The World's Largest Dairy" and Fortune magazine
listed as one of the "100 Best Companies to work for" in 2011. It's probably the tiniest to make USA Today's Top 10 list.
Sounds like FreshTown; it replaced the A&P in my folk's town in the Catskills. People in town thought it on the expensive side but Steve
and I thought they were well in line with what we pay.
Never made this - but it do look good. I've never used a sheet pan
for anything except mas toasting of bread or cooking large quantities
of my favourite vegetables - bacon. Bv)=
Title: Roasted Lemon Chicken Thighs & Vegetables
Categories: Poultry, Potatoes, Vegetables, Herbs
Yield: 4 servings
Sheet pan cooking has been popular for a few years now. I've not tried
it formally but have put meat & potatoes on a pan, something like
squash in another one and shoving it all in the oven. Been doing that
for years. (G)
I didn't know about Fresh Thyme Market, Gelson's Markets, Stew
Leonard's and Heinen's Grocery Store. Became acquainted with Publix and The Fresh Market while in Savannah, have the latter in Raleigh and the former both here and Raleigh. Never been in a Hy-Vee but know of them, thanks to you.
I had, at least, heard of the others except Gelson's and Heinen's.
Stew Leonard's is an American regional chain of eight supermarkets
in Connecticut, New York, and New Jersey, which Ripley's Believe
Sounds like FreshTown; it replaced the A&P in my folk's town in the Catskills. People in town thought it on the expensive side but Steve
and I thought they were well in line with what we pay.
Many higher quality stupormarkups get the rap of being "high-priced".
And I suppose that's true to those who don't care about quality nor
have a clue about how to shop. Mostly Joe Sixpack and his slatternly girlfriend/wife Ima (fill in your own disparaging term).
I get the weekly adverts for all of the local stores delivered tomy DD> in-box. And before I start a shopping trip I parse the ads to
Sheet pan cooking has been popular for a few years now. I've not tried
it formally but have put meat & potatoes on a pan, something like
squash in another one and shoving it all in the oven. Been doing that
for years. (G)
I may try a few things - the New York Times has been touting some nice sheet-pan recipes. I may give one a shot if cooking for more than just
me.
Dunno where I'd find rhubarb this time of year - but this looks good
...
Title: Sheet-Pan Chicken w/Rhubarb & Red Onion
Categories: Poultry, Vegetables, Fruits, Herbs
Yield: 4 Servings
Ruth Haffly wrote to Dave Drum <=-
Sounds like FreshTown; it replaced the A&P in my folk's town in the Catskills. People in town thought it on the expensive side but Steve
and I thought they were well in line with what we pay.
Many higher quality stupormarkups get the rap of being "high-priced".
And I suppose that's true to those who don't care about quality nor
have a clue about how to shop. Mostly Joe Sixpack and his slatternly girlfriend/wife Ima (fill in your own disparaging term).
In this case, it's "small town provincial". If you've not travelled
over 50 miles from where you grew up, all your life experiences are
based on that small town point of view, nothing to compare it to. OTOH,
if you've done a lot of travel, you have a lot of different life experiences that influence your view point.
I get the weekly adverts for all of the local stores delivered to my in-box. And before I start a shopping trip I parse the ads to see
where the deals are. I do not buy groceries from (or anything else) WalMart DD> or Target. Target I give a miss because they've redesigned their local HUGE BOX store so that grocery shopping is *very* inconvenient.
Most often now we shop at Wegman's, for the convenience and quality. We will stop at Lidl sometimes; it's just up the road from Wegman's to
check out their "other than groceries" stuff, but don't buy a lot of
food there. We shopped Lowe's a lot when we first came to WF, then
Publix when they moved in, will stop in those 2 if we're out an need something & they're nearby. Same with Harris Teeter; Food Lion is
further out so we generally don't hit them up. Usually don't go to
Target, will get some groceries (but no meat or produce) at Wal Mart if we're there for other, non food, stuff.
Sheet pan cooking has been popular for a few years now. I've not tried
it formally but have put meat & potatoes on a pan, something like
squash in another one and shoving it all in the oven. Been doing that
for years. (G)
I may try a few things - the New York Times has been touting some nice sheet-pan recipes. I may give one a shot if cooking for more than just
me.
Dunno where I'd find rhubarb this time of year - but this looks good
...
Title: Sheet-Pan Chicken w/Rhubarb & Red Onion
Categories: Poultry, Vegetables, Fruits, Herbs
Yield: 4 Servings
Print it out, stick it on your fridge to remind you when rhubarb comes
in season in a few months. That's what I do with recipies I want to try but need to pick up some of the ingredients called for.
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