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| Author |
Message |
| 18 new of 36 responses total. |
slynne
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response 19 of 36:
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Jun 3 04:03 UTC 2003 |
I have made that dish before back when I was poor. It is still good but
now I make it with real cheese sauce and whole wheat macaroni.
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jep
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response 20 of 36:
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Jun 3 12:31 UTC 2003 |
re resp:18: Well, if that's "swill", then let's have the recipe
for "slop"!
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orinoco
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response 21 of 36:
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Jun 4 13:42 UTC 2003 |
Reminds me of omni-salad. An old housemate of mine and I made it a few times.
It was sort of a crossbreed between egg salad, potato salad, and chicken
salad, but there's no reason not to extend the principle even further and
throw in some tuna and pasta.
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scott
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response 22 of 36:
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Jun 4 14:47 UTC 2003 |
"Professor Velleman's Universal Salad"?
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orinoco
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response 23 of 36:
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Jun 4 18:10 UTC 2003 |
<blink blink>
That last one threw me for a loop. There are three Professor Vellemans in
my immediate family, and none of them are me.
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cmcgee
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response 24 of 36:
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Jun 27 23:19 UTC 2003 |
"The Impoverished Students' Book of Cookery, Drinkery, & Housekeepery" is one
of my out-of-print favorites. In it are some General Remarks Concerning
Casseroles.
"Since you are clever as well as impoverished, you have by now doubtless
grasped the basic idea concerning casseroles. There are two basic patterns:
A starch thing, a meat thing, and a cheese thing.
OR
A starch thing, a fish thing, and a vegetable thing.
The non-starch things must be prepared in such a manner as to allow sufficient
liquid for all the flavors to sort of slop together. You are now in a
position to construct an infinite number of casseroles, all of your own
devising. Aren't you proud? As for seasonings, the following are useful
suggestions, but constant use of the principle emobdied in Maxim II is a sure
and safe guide to flavoring success.
A Few Seasoning Hints
1. Anywhere that tomato appears, basil will be welcome.
2. It is difficult (although not impossible) to misuse garlic.
3. From our Greek and Armenian friends, we learn that thyme does incredible
things for lamb.
4. Oregano is the predominat spice in Italian cooking.
5. And Mexican cooking is seasoned most heavily with cumin and chili powder.
Maxim II: The impoverished student always tastes as he cooks. Always!
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jep
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response 25 of 36:
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Jun 28 13:21 UTC 2003 |
Oddly, that book is not found on eBay.
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orinoco
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response 26 of 36:
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Jun 28 16:42 UTC 2003 |
"Housekeepery"... I love it.
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void
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response 27 of 36:
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Jun 28 21:46 UTC 2003 |
Here's a sloppy joe recipe which is quick, easy to fix, and yummy:
1 lb hamburger
1 C ketchup
1 sliced onion
1/4 C vinegar (I use apple cider vinegar, but suit yourself)
1 tbs sugar
1/2 tsp dry mustard
Brown and drain hamburger. Add other ingredients. Simmer, covered,
20 minutes.
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jaklumen
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response 28 of 36:
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Jun 29 07:35 UTC 2003 |
<analyzes recipe> I can taste it pretty much, and it's basic enough
almost to memorize. I'm curious to know how it would handle chili
powder or another basic seasoning, such as pepper.
I've used a sloppy Jos variant that uses lentils.
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jaklumen
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response 29 of 36:
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Jun 29 07:36 UTC 2003 |
Jos=Jose (somehow, Backtalk doesn't recognize accented e's)
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gelinas
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response 30 of 36:
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Jun 29 15:45 UTC 2003 |
If I were going to do that, I'd substitute tomatoes for the ketchup.
But then the recipe starts to get complicated. ;)
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jaklumen
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response 31 of 36:
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Jun 30 04:34 UTC 2003 |
barring that, you can make your own ketchup. Still complicated, more
hassle, but probably a slight easier to figure out. What about tomato
sauce?
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gracel
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response 32 of 36:
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Jul 1 13:04 UTC 2003 |
re: 24, standard casserole recipe.
For us it's always
A starch thing, a meat thing, a vegetable or fruit thing.
(Almost all fish makes my stomach feel queer, so no fish, and Dave
has problems with too much milk product, so we minimize dishes that
depend on cheese -- sometimes add cheese toppings at the last minute)
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jep
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response 33 of 36:
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Aug 28 16:33 UTC 2003 |
I tried my friend's Goop. I made macaroni and cheese -- from scratch,
which takes over a minute longer than making it from a box, oh, the
horrors! -- and added tuna fish and corn.
I called it Toxic Waste. I guess I was hoping my kid would go over to
his mother's house and talk about how we had Toxic Waste for dinner.
He, however, didn't follow the plan. He described it as being very
appropriately named, and opted for a sandwich instead. "Why'd you have
to put in the tuna fish and corn?" "You said you called it Toxic Waste
so we wouldn't have to feel bad if we didn't eat it!"
Who would have thought a 7 year old would be so affected by a marketing
decision? Next time I'll call it "Harry Potter's Magic Delight" and
he'll probably love it.
I just had leftover Toxic Waste for lunch, and I still thought it was
fine.
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i
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response 34 of 36:
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Aug 29 00:58 UTC 2003 |
Either you haven't read enough Calvin & Hobbes comics with him, or
they didn't take.
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keesan
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response 35 of 36:
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Sep 15 02:12 UTC 2003 |
I think John III is just sort of set in his food habits and the name was
irrelevant.
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dtk
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response 36 of 36:
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Dec 25 21:11 UTC 2013 |
So simple:
brown ground meat or TVP with some pepper and nutmeg, put aside
make oatmeal, a little thick
Add poultry spice, garlic powder, onion powder to the oatmeal
mix in the meat (or substitute)
Stir over low heat for 10 minutes
Serve
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