Path: ...!eternal-september.org!feeder2.eternal-september.org!news.eternal-september.org!.POSTED!not-for-mail
From: "Carol" <cshenk@virginia-beach.com>
Newsgroups: rec.food.cooking
Subject: Re: Dinner in the year of our lord 20241031.
Date: Wed, 13 Nov 2024 00:43:39 -0000 (UTC)
Organization: A noiseless patient Spider
Lines: 77
Message-ID: <vh0snr$1rtge$1@dont-email.me>
References: <vge59n$1mj8r$3@dont-email.me> <672aa481$0$1895500$882e4bbb@reader.netnews.com> <vggtul$2a43h$1@dont-email.me> <vgi31b$2jnqc$4@dont-email.me> <vgjj9e$2r6fl$2@dont-email.me> <vgkms8$356s7$3@dont-email.me> <fd810l-oh2.ln1@anthive.com> <vgl5a2$37l36$2@dont-email.me> <znpXO.656950$1m96.525843@fx15.iad> <vglr5h$3bdjh$1@dont-email.me> <vgltg1$3aaem$4@dont-email.me> <vgo7h9$3t4si$1@dont-email.me> <vgoc54$3q6oi$10@dont-email.me> <vgr02d$h4en$1@dont-email.me> <vgr2ii$hj63$1@dont-email.me> <vgrck6$jdfn$2@dont-email.me> <vgrde9$ippp$6@dont-email.me> <vgtn5v$155r8$1@dont-email.me> <2b900bea-2416-e5a9-23d1-945b9ea3c8a2@example.net>
MIME-Version: 1.0
Content-Type: text/plain; charset=iso-8859-1
Content-Transfer-Encoding: 7bit
Injection-Date: Wed, 13 Nov 2024 01:43:39 +0100 (CET)
Injection-Info: dont-email.me; posting-host="7817bd7efee5ecab4e77cade714b7611";
	logging-data="1963534"; mail-complaints-to="abuse@eternal-september.org";	posting-account="U2FsdGVkX187kX6BqRhyPpbS3yk5+1Es"
User-Agent: XanaNews/1.21-f3fb89f (x86; Portable ISpell)
Cancel-Lock: sha1:7TOxv18TEcdSI8Kb2vr6fWcc4/g=
Bytes: 4724

D wrote:

> 
> 
> On Mon, 11 Nov 2024, Carol wrote:
> 
> > jmcquown wrote:
> > 
> > > On 11/10/2024 5:37 PM, Cindy Hamilton wrote:
> >>>On 2024-11-10, Bruce <Bruce@invalid.invalid> wrote:
> > > > > On Sun, 10 Nov 2024 19:03:41 -0000 (UTC), "Carol"
> >>>><cshenk@virginia-beach.com> wrote:
> > > > 
> > > > > > Sorry, this is both to keep Don out of my bacO's and
> > > > > > stretch a dollar here and there.
> > > > > 
> > > > > Sometimes I think I don't know any English.
> > > > 
> > > > Carol has trouble with it.  However:
> > > > 
> > > > BacOs are bits of artificial bacon.
> > > > 
> > > Carol is using the term BacOs to refer to crumbled bacon bits.
> > > However, she's talking about making them using cooked crumbled
> > > turkey "bacon", so technically it's not either one.
> > > 
> > > > Defatted Soy Flour, Partially Hydrogenated Soybean Oil,
> > > > Salt, Water, Sugar, Naturan And Artificial Flavor, Caramel Color
> > > > And Red 40, Tocopherol (preservative).
> > > > 
> > > > I haven't had them in about 50 years.  They were pretty nasty,
> > > > as I recall.
> > > > 
> > > > Mainly, they're large, salty crumbs that people with degraded
> > > > taste buds sprinkle on salads, baked potatoes, etc.
> > > > 
> > > Yes, I remember those.  Hey, they're made from soy, so Bruce
> > > should have no problem with them!
> > > 
> > > Jill
> > 
> > LOL!  Have a laugh with me but Don likes both the real bacon bits
> > and the false ones that seem vegetarian. For all we know, he may
> > like these too for all I know!  Now hush, and let me enjoy my
> > little experiment!
> > 
> > Because Mom's cooking was bland and very repetitive, there's lots of
> > things I still haven't tried.  I set a task to try 'something new'
> > each trip to the store and I still do it.  This is one of them.
> > Maybe Turkey, lettuce, tomato and cheese club sandwich?
> > 
> 
> Hmm, for a winner, I'd recommend my bacon, bacon and bacon club
> sandwich! ;)

LOL, The point is to try a new food.  I wasn't impressed with huumus at
first but it grew on me.  Same for turnips but I found I like them as
one part of the mix with a vegetable soup and the peelings work really
nice in vegetable broth (simmered peels and ends then double strained).

Not everynight is a fantastic adventure of something new, I normally
try something 'new to me' at least once a week.

Tonight I made fully scratch Beef Stroganoff using thin slices of
marbled beef (cut was pot roast, against the grain) and with sour cream
and heavy cream.  Built a small old fashioned way.

1- melt butter then add sliced onions and mushrooms (cremeni and oyster
were what I had), mashed 2 garlic cloves and crushed fenugreek seeds.
Melted 2 beef boullion and added that then flour to make a paste and
built up from there with vegetable broth, egg noodles, beef, bit of red
wine and once almost finished, sour cream and heavy cream.  Don now has
a new version of his comfort food of Hamburger helper (grin).  Other
than the cut of meat, it looks like hamburger helper but tastes better
and a LOT healthier!

The Fenugreek is the 'humm what's that?  It's good'.