So we either settle for the poorer ones or give up on scallops. I

don't > want to do either one but if I want scallops, I guess I'll end up doing > the former.
I try to suss the situation out but if the actual
ratio of good to bad is 50/50 I am afraid I fail.

Depends on the area you're in, as well as the sourcing of the seafood
and the one who prepares it.

All true, but good ones are so hard to find
these days, and they used to be everywhere,
it seemed.

Essentially, you deep-fry it and accompany it
with a strong garlicky dip. As has been pointed
out, even rubber bands would be made tasty by
that treatment.

Worth trying in September or just thinking, then saying "nah"?

Do you have a Staples nearby?

Yes but we'd source the edible rubber bands elsewhere.

Occasionally they can do good, but altogether too
often they cause more trouble than is worth it.

Beheading is (almost) a lost art--done so in some cultures but not

in > the western world any more. But, those who stick out their necks
in some > cultures still lose their heads.
Interesting you should mention beheading.

Reading too much Tudor England lately. (G)

Worse, fake Tudor stuff.

Maybe so, as you've travelled so extensively and had the opportunity

to > try many strange & exotic dishes. Also a lot of riffs on "common" foods; > ones we would more likely have a chance to encounter.
All of the above. Plus when there's a dish worth
remembering, I try to remember it. Plus a natural
affinity for such thinking.

Your memory is more tuned to that than mine.

And yet I do well with "Jeopardy" & other trivia.

And why not.

An inane absorbing of trivia and being able to feed it back. (G)

Who knows, it might become ane someday.

Possibly, if I get around to taking (and passing) the test again.

If you get on maybe I'll even start watching.

Exctly. Did you ever notice that when you ask for
sauce on the side, what comes is usually an
impossibly huge amount of it? Almost as if it
were a cup of soup, and if it's good, once or
twice or ten times in my life I've used it as such.

More often I'll get a small cup (maybe 2-4 ounces) of it, never the huge amounts.

To me 4 oz of sauce would qualify as
a huge amount.

Meat needs some, as a flavor carrier, but IMO, doesn't need to have large amounts of fat.

As often as not it's the redeeming grace of a dish.

At times, other times, it doesn't add much of anything to the dish.

Possibly, but we can't do everything. I might try it myself, once

the > knee gets stronger.
We don't want you to make mince of your knee.

For sure! It's progressing, still doing therapy, hoping to get to about
120 degrees of flexion. Hit 107 yesterday so progress is being made.

Good.

Mincemeat

My MIL gave me a recipe (and I've used it) for green tomato mincemeat.

Is it tarter than normal mincemeat? And was
there booze in the recipe that you had to go
off and find a substitute for?

1/2 lb suet

That stuff is almost impossible to find, unless you know a butcher!

I've seen it, though not every time, in
supermarket meat cases.

Rognons de veau a la creme
categories: french, offal, main
servings: 4

2 veal kidneys
sunflower oil
2 lg shallots, peeled, minced
1/2 ts paterelle (sub Kitchen Bouquet)
40 cl medium thickness creme fraiche
250 g button mushrooms, cleaned and dried
butter
s, p

Veal kidneys in cream sauce

Halve the kidneys lengthwise and rinse,
removing any fat and the white cores in
the center. Cut in 2 cm dice. Marinate
overnight in milk.

Next day, rinse the kidneys in cool water
and drain. Heat 2 Tb oil in a frying pan
and oil-blanch the drained kidneys rapidly.
Rinse again in cool water.

Clean the frying pan and cover the bottom
with fresh oil. Stir-fry the kidneys for 3 to
4 min, stirring often. Remove and keep hot.

Peel and mince the shallots. Saute in a
little butter along with the mushrooms. Add
a bit of paterelle and the creme fraiche.
Season and let simmer for a few min, stirring.
Do not allow to boil. Add the kidneys, let
warm 2 min in the sauce and serve hot.

This dish could be served with any kind of pasta.

after Yves Ziessel, journaldesfemmes.fr
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

So we either settle for the poorer ones or give up on

scallops. I > ML> don't > want to do either one but if I want
scallops, I guess I'll end > ML> up doing > the former.

I try to suss the situation out but if the actual
ratio of good to bad is 50/50 I am afraid I fail.

Depends on the area you're in, as well as the sourcing of the

seafood > and the one who prepares it.

All true, but good ones are so hard to find
these days, and they used to be everywhere,
it seemed.

Sigh! They're one of my favorite seafoods.

Essentially, you deep-fry it and accompany it
with a strong garlicky dip. As has been pointed

Garlicky dip helps a number of things taste better. (G)

Occasionally they can do good, but altogether too
often they cause more trouble than is worth it.

Beheading is (almost) a lost art--done so in some cultures

but not > ML> in > the western world any more. But, those who stick
out their necks > ML> in some > cultures still lose their heads.

Interesting you should mention beheading.

Reading too much Tudor England lately. (G)

Worse, fake Tudor stuff.

This is strongly based on reality Tudor--author does a lot of research
before writing her books.

Maybe so, as you've travelled so extensively and had the

opportunity > ML> to > try many strange & exotic dishes. Also a lot
of riffs on "common" > ML> foods; > ones we would more likely have a chance to encounter.

All of the above. Plus when there's a dish worth
remembering, I try to remember it. Plus a natural
affinity for such thinking.

Your memory is more tuned to that than mine.

And yet I do well with "Jeopardy" & other trivia.

And why not.

An inane absorbing of trivia and being able to feed it back.

(G) > ML> Who knows, it might become ane someday.

Possibly, if I get around to taking (and passing) the test again.

If you get on maybe I'll even start watching.

Deal!

Exctly. Did you ever notice that when you ask for
sauce on the side, what comes is usually an
impossibly huge amount of it? Almost as if it
were a cup of soup, and if it's good, once or
twice or ten times in my life I've used it as such.

More often I'll get a small cup (maybe 2-4 ounces) of it, never the

huge > amounts.

To me 4 oz of sauce would qualify as
a huge amount.

It's about double the usual amount. The little cups are about 2 oz, or a quarter cup.

Meat needs some, as a flavor carrier, but IMO, doesn't need

to have > ML> > large amounts of fat.

As often as not it's the redeeming grace of a dish.

At times, other times, it doesn't add much of anything to the dish.

Possibly, but we can't do everything. I might try it myself,

once > ML> the > knee gets stronger.

We don't want you to make mince of your knee.

For sure! It's progressing, still doing therapy, hoping to get to

about > 120 degrees of flexion. Hit 107 yesterday so progress is being made.

Good.

Trying to get back to normal with it, and right now it's actually better
than it was after the initial injury. I've not tried kneeling on it but
it has gotten a good work out otherwise.

Mincemeat

My MIL gave me a recipe (and I've used it) for green tomato

mincemeat.

Is it tarter than normal mincemeat? And was

Not that I've noticed.

there booze in the recipe that you had to go
off and find a substitute for?

No booze in the recipe.

1/2 lb suet

That stuff is almost impossible to find, unless you know a butcher!

I've seen it, though not every time, in
supermarket meat cases.

It wasn't in any of the stores in Sierra Vista, AZ, including one that
catered to Mexican Americans. Figured (wrongly) I might find it there so
I ended up using just a bit of regular beef fat.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Books are better than TV; they exercise your imagination.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 06-20-19 15:03, Ruth Haffly <=-
spoke to Michael Loo about 554 picnics was overf + <=-

So we either settle for the poorer ones or give up on
scallops.

All true, but good ones are so hard to find
these days, and they used to be everywhere,
it seemed.

Sigh! They're one of my favorite seafoods.

I had some good scallops on Sunday, with Michael. It was at a
restaurant called G&M, near BWI airport (sort of). They also have the
best crab cakes around. By now you might have read Michael's report and
my response. Gail enjoyed her crab cake sandwiche (hold the bread). My
dish had scallops, shrimp, and baby lobster claw meat in a buttery cream
sauce with sherry -- served over a very large bowl of linguini. I don't
recall noticing if they had scallops in any other form or not, but a
quick check of their web page says that they do (light batter and
fried). The seafood I had was lightly sauted, no batter. A very large
portion of the pasta came home and was my dinner last night, warmed up
in the microwave.

I did not find any recipes with suitable low carb counts for you in
tonight's file, but this one looks like it might work for you. You
might have even had it at some point in your past in Germany.

The one tablespoon of wine cannot be critical -- we would not bother
ourselves unless we had an open bottle (which we rarely do).

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: GERMAN EGG SOUP
Categories: Diabetic, Main dish, Vegetables, Soups, Crockpot
Yield: 1 Servings

2 oz Ground Beef Round
2 tb Onion
1 ds Each mustard, soy sauce,
1 ds Each salt, pepper
1 tb Dry red wine;
1 1/4 c Beef broth;
2 lg Cabbage leaves;
(Cut in pieces)
1/2 md Tomato; cubed
1/2 ts Fresh parsley;

Combine ground round, onion, mustard, soy sauce, salt, and pepper; mix
thoroughly. Form into tiny meatballs. Add wine to broth; bring to
boil. Add wine to broth; bring to boil. Add meatballs to broth, one
at a time. Bring to a boil again. Cook meatballs 5 minutes; remove
to soup bowl. Add cabbage and tomatoes to broth. Simmer 5 minutes.
Pour over meatballs. Garnish with parsley.

Personally I think this is two much work for 1 1/2 cups of SOUP for
one human!!! Food Exchange per serving: 1 MEAT EXCHANGE + 1/2
VEGETABLE EXCHANGE CAL: 55

Source: The Complete Diabetic Cookbook by Mary Jane Finmand Brought
to you and yours via Nancy O'Brion and her Meal-Master

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:48:01, 22 Jun 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

So we either settle for the poorer ones or give up on
scallops.

All true, but good ones are so hard to find
these days, and they used to be everywhere,
it seemed.

Sigh! They're one of my favorite seafoods.

I had some good scallops on Sunday, with Michael. It was at a
restaurant called G&M, near BWI airport (sort of). They also have the

I saw the write up. One of the places Steve and I will be checking out
for the picnic is a seafood place. They took over another seafood place
that had been good, don't know about this one. The prime rib place took
itself out of the running last week when they said we had to be there by
5 to ensure we'd get prime rib and they don't take reservations. So,
we're looking at alternatives.

best crab cakes around. By now you might have read Michael's report
and my response. Gail enjoyed her crab cake sandwiche (hold the
bread). My dish had scallops, shrimp, and baby lobster claw meat in a buttery cream sauce with sherry -- served over a very large bowl of linguini. I don't recall noticing if they had scallops in any other

Sounds like I'd have to enjoy the meal over several days to avoid a huge
carb hit, but it does sound good.

form or not, but a
quick check of their web page says that they do (light batter and
fried). The seafood I had was lightly sauted, no batter. A very

The light batter and fry is what's called Calabash style in eastern NC,
named after the town of Calabash. I prefer that to the heavy breading
that so many places think that shrimp should have. (G)

large portion of the pasta came home and was my dinner last night,
warmed up
in the microwave.

Quite often we bring home enough left overs for one (or more) meals
these days. Stopped at the Harris Teeter that does the prime rib on
Thursdays the other day and got one to go. Compared to the other place
it's not nearly as good but the price is decent. We got a rare piece,
split it and I nuked mine a bit more. The veggies were steam table soggy
and the potatoes were less than memorable but we had the prime rib we'd
wanted to get last week. (G)

I did not find any recipes with suitable low carb counts for you in tonight's file, but this one looks like it might work for you. You
might have even had it at some point in your past in Germany.

I don't recall having it in Germany, may have, but if so, it didn't
stand out.

The one tablespoon of wine cannot be critical -- we would not bother ourselves unless we had an open bottle (which we rarely do).

And our probablility of having an open bottle is even lower than yours.
(G)

Title: GERMAN EGG SOUP
Categories: Diabetic, Main dish, Vegetables, Soups, Crockpot
Yield: 1 Servings

2 oz Ground Beef Round
2 tb Onion
1 ds Each mustard, soy sauce,
1 ds Each salt, pepper
1 tb Dry red wine;
1 1/4 c Beef broth;
2 lg Cabbage leaves;
(Cut in pieces)
1/2 md Tomato; cubed
1/2 ts Fresh parsley;

Personally I think this is two much work for 1 1/2 cups of SOUP for
one human!!! Food Exchange per serving: 1 MEAT EXCHANGE + 1/2
VEGETABLE EXCHANGE CAL: 55

I'd probably make at least 4 servings of it at a time--make the time and
effort worth my while.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Gone crazy, be back later. leave a message at the Beep!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 06-22-19 21:23, Ruth Haffly <=-
spoke to Dale Shipp about Scallops <=-

Sounds like I'd have to enjoy the meal over several days to avoid a
huge carb hit, but it does sound good.

Or get someone else in your party to have it, and then just sample a
little bit.

Quite often we bring home enough left overs for one (or more) meals
these days. Stopped at the Harris Teeter that does the prime rib on Thursdays the other day and got one to go. Compared to the other place it's not nearly as good but the price is decent. We got a rare piece, split it and I nuked mine a bit more. The veggies were steam table
soggy and the potatoes were less than memorable but we had the prime
rib we'd wanted to get last week. (G)

We have a Harris Tweeter here. I was not aware that they did prime rib
to go. I have seen a variety of other foods (oriental, mexican, etc) to
go. Next time we go there (which is not very often), I'll have to look
at that.

The one tablespoon of wine cannot be critical -- we would not bother ourselves unless we had an open bottle (which we rarely do).

And our probablility of having an open bottle is even lower than
yours. (G)

Struth. Even opening one of those small bottles that come in a six pack
would have much more than a tablespoon.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Greek Pasticio
Categories: Casserole, Ground beef, Greek, Lamb
Yield: 6 servings

1 pk Pasta; cooked al dente
-(454 gms)
1 lb Ground beef or lamb
2 Onions; chopped
3 Cloves garlic; chopped
1 cn Whole tomatoes; chopped
-and liquid drained
1 ts Oregano
1 ts Basil
1 ts Allspice
1 ts Cinnamon
1 ts Sugar - to taste

MMMMM--------------------------TOPPING-------------------------------
4 tb Butter
4 tb Flour
2 c Milk
3 tb Parmesan cheese to taste
6 oz Feta cheese to taste
2 To 3 eggs

* Prepare ahead of time!!! Let cool completely! While toppping is
cooling, prepare pasta and meat filling.

Cook pasta tender but firm. Do NOT overcook!

Brown the meat with the chopped onions and garlic. Add the spices,
sugar to taste, and the drained tomatoes. Let the sauce simmer 30-45
min. Mix in the cooked pasta and put in a baking pan.

To make the topping, melt the butter (or margarine) in a saucepan
and mix in the flour to form a paste. Add the milk and heat at
medium stirring constantly until mixture thickens. When thick, add
parmesan and crumbled feta cheese and stir until melted. A few
tablespoons of parmesan and about 6 ounces of feta.

LET THIS MIXTURE COOL COMPLETELY BEFORE ADDING THE BEATEN EGGS!!!
After the eggs are stirred in, pour this mixture over the meat and
pasta. Bake about 45 min or until brown.

This dish is a bit like moussaka because of the topping.

NOTE: 6/12/93 - Made this dish with Montery Jack cheese instead of
feta. Used 1 to 1 1/2 cup tomato sauce instead of canned tomatoes and
2 eggs. Came out Delicious!!! - Set oven for 350-375F and cook a full
40 minutes.
.\\ichele
Submitted By COOKING Submitted By QUILT COUNTRY SHARED BY PAT STOCKETT

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:25:11, 24 Jun 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

Sounds like I'd have to enjoy the meal over several days to avoid a
huge carb hit, but it does sound good.

Or get someone else in your party to have it, and then just sample a little bit.

But I want all the seafood! (G)

Quite often we bring home enough left overs for one (or more) meals
these days. Stopped at the Harris Teeter that does the prime rib on Thursdays the other day and got one to go. Compared to the other place it's not nearly as good but the price is decent. We got a rare piece, split it and I nuked mine a bit more. The veggies were steam table
soggy and the potatoes were less than memorable but we had the prime
rib we'd wanted to get last week. (G)

We have a Harris Tweeter here. I was not aware that they did prime
rib to go. I have seen a variety of other foods (oriental, mexican,

Check your store, not all of them do. If it has a little cafe with
seating area, it might. The prime rib, potatoes and veggies are on a
mobile cart; the latter two components in steam tray compartments. It's
right up at the front of the store, an enticement to shoppers as they
come in. I asked Steve about skipping the veggies but he figured that we
paid for them, may as well take them.

etc) to go. Next time we go there (which is not very often), I'll
have to look at that.

It's only on Thursdays here. You may have to ask if it's done there, and
if so, what day.

The one tablespoon of wine cannot be critical -- we would not bother ourselves unless we had an open bottle (which we rarely do).

And our probablility of having an open bottle is even lower than
yours. (G)

Struth. Even opening one of those small bottles that come in a six
pack would have much more than a tablespoon.

If you could buy those bottles individually.............. Probably can't
get them on an airplane either.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 06-25-19 16:24, Ruth Haffly <=-
spoke to Dale Shipp about Prime Rib <=-

Quite often we bring home enough left overs for one (or more) meals
these days. Stopped at the Harris Teeter that does the prime rib on Thursdays the other day and got one to go. Compared to the other place it's not nearly as good but the price is decent. We got a rare piece, split it and I nuked mine a bit more. The veggies were steam table
soggy and the potatoes were less than memorable but we had the prime
rib we'd wanted to get last week. (G)

We have a Harris Tweeter here. I was not aware that they did prime
rib to go. I have seen a variety of other foods (oriental, mexican,

Check your store, not all of them do. If it has a little cafe with
seating area, it might. The prime rib, potatoes and veggies are on a

They do have hot food trays, sort of like our Wegmans. It has been a
very long time since we went there and I do not recall if they have
seating, or only do carry out. The food area is just past the produce
area in the Columbia store.

Struth. Even opening one of those small bottles that come in a six
pack would have much more than a tablespoon.

If you could buy those bottles individually.............. Probably
can't get them on an airplane either.

We do buy a six pack from time to time. I'd be surprised if they would
not also allow the sale of single bottles. We use them in recipes that
call for a small (e.g. 1/4 cup) of wine. I think that the six pack
portions we have left have been there for a couple of years, so that
goes to say how often we cook with wine. Only in dishes that explicitly require it.

The file for today had carb counts of 60 to 100+ per serving, so I just
picked this one. Michael likes eggplant, and so do you. I don't think
that he likes feta cheese -- not sure about you.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SOUTH OF THE BORDER EGGPLANT
Categories: Vegetable, Main dish, Casserole, Microwave
Yield: 4 Servings

4 sl Raw bacon
1 md Onion, finely chopped
1 lb Lean ground beef round
1 Clove garlic, peeled and
-crushed
1 md Green pepper, finely chopped
1 md Eggplant, peeled and cut
-into 1/2-inch slices
1 ts Salt
1/8 ts Pepper
15 oz Can tomato sauce
1/2 c Crumbled feta cheese
1 c Seasoned croutons

1. In a deep, 2-quart, heat-resistant, non-metallic
casserole heat bacon, covered with paper toweling, 4
minutes or until crisp. Reserve bacon fat. 2. Remove
bacon. Set aside. 3. Add beef, onion, garlic and green
pepper to reserved bacon fat. Heat, uncovered, 6 1/2
minutes or until vegetables are tender and beef is
browned. 4. Add eggplant, salt, pepper, tomato sauce,
feta cheese and reserved bacon.
Stir to blend.
5. Heat, covered, in Microwave Oven 8 minutes or until
eggplant is tender. 6. Sprinkle with croutons and
heat, uncovered, an additional 1 minute or until
heated through.
Downloaded from WWW site:
Gemini & Leo's at www.synapse.net/~gemini/mealmast.html

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:01:53, 27 Jun 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

We have a Harris Tweeter here. I was not aware that they did prime
rib to go. I have seen a variety of other foods (oriental, mexican,

Check your store, not all of them do. If it has a little cafe with
seating area, it might. The prime rib, potatoes and veggies are on a

They do have hot food trays, sort of like our Wegmans. It has been a
very long time since we went there and I do not recall if they have seating, or only do carry out. The food area is just past the produce area in the Columbia store.

Wouldn't hurt to check out their web site.

Struth. Even opening one of those small bottles that come in a six
pack would have much more than a tablespoon.

If you could buy those bottles individually.............. Probably
can't get them on an airplane either.

We do buy a six pack from time to time. I'd be surprised if they
would not also allow the sale of single bottles. We use them in
recipes that call for a small (e.g. 1/4 cup) of wine. I think that
the six pack
portions we have left have been there for a couple of years, so that
goes to say how often we cook with wine. Only in dishes that
explicitly require it.

We bought a small carton a few months ago to use in the chicken cachitor
recipe we like. Been using up the remainder bit by bit--put some into
the scallops Steve cooked today. He sauteed them in a mix of garlic
butter & olive oil after seasoning them (I think with just s&p). He also
added some lemon juice to the pan in addition to the spash of wine. Good eating!

The file for today had carb counts of 60 to 100+ per serving, so I
just picked this one. Michael likes eggplant, and so do you. I don't think that he likes feta cheese -- not sure about you.

I like it but might sub out some other cheese in the recipe.

Title: SOUTH OF THE BORDER EGGPLANT
Categories: Vegetable, Main dish, Casserole, Microwave
Yield: 4 Servings

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)