Sometimes you want that taste, more often you don't. Sometimes you

get > that taste, want to or not. (G)
As with everything - in our own kitchens, of
course, we have more control, and I almost always
get the balance that's right for me at the
moment; whether other people want it too is

And if you go to a chain place, you get cooking to the lowest common demoninator. That's why most of the time we try to find non chain places

With nonchain places, you can often get better, more
individual food; on the other hand, you might get
uninspired or incompetent cooking or even stuff out
of the freezer or a boil-in-bag.

to eat. Found one yesterday in Dunn called Kim's Barbacue and Seafood.
We got there about 1pm, just as the last of the lunch rush was heading
out. Small place, quite crowded initially but that thinned out fast as
people went back to work. Steve had the pulled pork, snap beans and
yams; I went with fried shrimp (Calabash style), potato salad and cole
slaw. Very generous servings; we took home some shrimp and pork. Down
home eastern NC good!

In such a setting crowded is good, though I've
had excellent food in nearly deserted places.

their problem, not mine - it's not a restaurant,
after all. Most often, one dominant flavor is
good for me (it's most often the protein, which
gets center stage and all the spotlights).

After all, that's what most people are most interested in.

That's pretty much all I'm interested in
most of the time.

Guess they think the average consumer is too dumb to know the difference.

Which is a black mark both against them and against
the customers.

Buyer beware? Actually, buyer be smart so as not to get fooled.

Problem is that cheating is so easy, and
detecting it shouldn't be a full-time job
or require special expertise.

Shouldn't have to be but it is.

Which is where (to skate close to the edge of
politics) government watchdogship comes in handy.

Don't get me wrong - small producers are not only a
terrific thing, we will as a society have to return
to the paradigm eventually. But for now I see

We will at some point, don't know if you or I will see it tho.

Unless we live to Methuselah numbers, which
I plan not to do.

megabusiness hiding behind every supermarket (just
that term alone conjures up megabusiness) shelf. I

I know it's there.

Doesn't it spook you sometimes?

just made spaghetti sauce out of Muir Glen organic
California tomatoes. The flavor was fine, better

...

it's a General Mills product, bought at Whole
Foods, an Amazon brand. Also part of the dish

I've bought them a few times, but have also bought other brands.I've
also grown my own tomatoes for canning or bought from local farmers for
the same purpose.

It's the Italian brands (the honest ones,
anyway) that consistently outshine fresh
domestic in the flavor and sweetness
departments.

Nature's Rancher (Pederson's, actually not that
huge a company) ground turkey and Signature Farms
(Albertson's/Cerberus) mushrooms. And this was
served over Barilla pasta with Driscoll's berries
for afters (both independent companies but giants).

I've not heard of the first two but the latter 2 have made it back east
in big numbers. Can find the Driscoll berries just about year round.

The New Yorker says that Driscoll has
plantings in 21 countries. This year I've had
berries from Peru, Ecuador, Mexico, and now
the US.

offers a > "free" breakfast, only to find out it's all carbs (cereal, pastries and > waffles), we'll either eat out of what we've brought along or go

elsewhere.

Don't forget the limp, tasteless salty sausage
or "ham" and the scrambled eggs from a box.

At least they're a bit of protein, even if the taste isn't great. A bit
of hot sauce or salsa will help the eggs, don't know what might enhance
the sausage.

If I'm desperately hungry and short of money and/or
dinner plans, I'll put that same hot sauce or salsa
on those sausages chopped into the hash browns. Not
much to crow about but fills the belly.

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Sausage-Centered Hamburger Rolls
Categories: Ground beef, Main dish, Meats, Fruits
Yield: 6 servings

1 1/2 lb Ground Beef
1/3 c Green Onion/tops; Chopped
1 t Salt
8 oz Brown And Serve Sausage links
1 t Instant Beef Bouillon
1 ds Cloves; Ground
1 c Apple; Finely Chopped, *
1 ea Egg; Large
1/4 t Cinnamon
2 T Flour; Unbleached
1 c Water

* Apple should be cored but not peeled.

Mix the meat, apple, onion, egg and seasonings together. Divide
the mixture into 10 equal parts. Mold each part around a sausage
link, sealing the ends. Brown the meat rolls in a large skillet over
medium heat. Remove the meat rolls. Pour all but 2 Tbls of the fat
from the skillet. Stir the flour into the remaining fat. Cook over
low heat, stirring constantly, until the mixture is thick and bubbly.
Stir in the bouillon and water. Heat to boiling, stirring constantly
and then reduce the heat. Return the meat rolls to the skillet; cover
and simmer for about 15 minutes. NOTE: Buttered noodles are a good
"go-with" for this zesty dish.

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

get the balance that's right for me at the
moment; whether other people want it too is

And if you go to a chain place, you get cooking to the lowest common demoninator. That's why most of the time we try to find non chain

places

With nonchain places, you can often get better, more
individual food; on the other hand, you might get
uninspired or incompetent cooking or even stuff out
of the freezer or a boil-in-bag.

As with most any place, unless you know the cooks and cooking, you take
your chances. Especially when in an area where you're just passing thru;
those times you've no idea at all of where a good place to eat is. We'd
been reccommended another place, just up the street but they were closed
on Mondays. Tried Kim's and I think we'd go back if we are in the area
again.

to eat. Found one yesterday in Dunn called Kim's Barbacue and

Seafood. > We got there about 1pm, just as the last of the lunch rush
was heading > out. Small place, quite crowded initially but that
thinned out fast as > people went back to work. Steve had the pulled
pork, snap beans and

yams; I went with fried shrimp (Calabash style), potato salad and

cole > slaw. Very generous servings; we took home some shrimp and
pork. Down > home eastern NC good!

In such a setting crowded is good, though I've
had excellent food in nearly deserted places.

We figured that the crowd would indicate a good place to eat. (G) Had we
come in a few minutes later, it would have been a lot emptier of
patrons.

their problem, not mine - it's not a restaurant,
after all. Most often, one dominant flavor is
good for me (it's most often the protein, which
gets center stage and all the spotlights).

After all, that's what most people are most interested in.

That's pretty much all I'm interested in
most of the time.

Depends on what's with it as far as I'm concerned.

Guess they think the average consumer is too dumb to

know the > ML> > ML> > difference.

Which is a black mark both against them and against
the customers.

Buyer beware? Actually, buyer be smart so as not to get

fooled. > ML> Problem is that cheating is so easy, and

detecting it shouldn't be a full-time job
or require special expertise.

Shouldn't have to be but it is.

Which is where (to skate close to the edge of
politics) government watchdogship comes in handy.

Big Brother is watching you!

Don't get me wrong - small producers are not only a
terrific thing, we will as a society have to return
to the paradigm eventually. But for now I see

We will at some point, don't know if you or I will see it tho.

Unless we live to Methuselah numbers, which
I plan not to do.

T'would be nice but don't know of anybody reaching even 1/4 of his age
now.

megabusiness hiding behind every supermarket (just
that term alone conjures up megabusiness) shelf. I

I know it's there.

Doesn't it spook you sometimes?

It can creep me out if I let it. Most of the time I try not to think
about it.

just made spaghetti sauce out of Muir Glen organic
California tomatoes. The flavor was fine, better

...

it's a General Mills product, bought at Whole
Foods, an Amazon brand. Also part of the dish

I've bought them a few times, but have also bought other brands.I've also grown my own tomatoes for canning or bought from local farmers

for > the same purpose.

It's the Italian brands (the honest ones,
anyway) that consistently outshine fresh
domestic in the flavor and sweetness
departments.

So which ones do you consider honest and why do you consider others as dishonest?

served over Barilla pasta with Driscoll's berries
for afters (both independent companies but giants).

I've not heard of the first two but the latter 2 have made it back

east > in big numbers. Can find the Driscoll berries just about year round.

The New Yorker says that Driscoll has
plantings in 21 countries. This year I've had
berries from Peru, Ecuador, Mexico, and now
the US.

I think I've just had US (Florida) ones this year.

offers a > "free" breakfast, only to find out it's all carbs

(cereal, > ML> pastries and > waffles), we'll either eat out of what we've brought > ML> along or go

elsewhere.

Don't forget the limp, tasteless salty sausage
or "ham" and the scrambled eggs from a box.

At least they're a bit of protein, even if the taste isn't great. A

bit > of hot sauce or salsa will help the eggs, don't know what might enhance > the sausage.

If I'm desperately hungry and short of money and/or
dinner plans, I'll put that same hot sauce or salsa
on those sausages chopped into the hash browns. Not
much to crow about but fills the belly.

That's one way to add a bit of flavor, and fill the belly.

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


... Mind... Mind... Let's see, I had one of those around here someplace.

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

On 04-21-18 19:09, Ruth Haffly <=-
spoke to Michael Loo about 616 grains, syrup <=-

Unless we live to Methuselah numbers, which
I plan not to do.

T'would be nice but don't know of anybody reaching even 1/4 of his age now.

I just saw a news report saying that the current world's oldest person
died at age 117. My primary care physican once said to me that he was
hoping to get a patient to 100, but then he died last week at less than
three score and ten. I care more about quality of later life than the
length of it.


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

Title: Mexican Style Scallops
Categories: Healthy, Seafood
Yield: 4 servings

1 lb Sea scallops, cut in half
1 1/2 tb Fresh lime juice
-Dash pepper
1 ct (2oz) pimentos, rinsed
2 tb Red wine vinegar
2 ts Dried leaf thyme
1 Tomato, finely chopped
1/2 c White wine
1 ts Chopped basil
4 Green onions with tops, cut
-in 1" pieces
8 oz Mushrooms, quartered
1 ts Chopped green chilie

Combine scallops, lime juice and pepper. Cover and refrigerate until
needed.

Combine remaining ingredients in a bowl; let stand 15 minutes.

Spray a heavy skillet with Pam. Add vegetable mixture and saute 10
minutes. Add scallops and cook, stirring frequently, until scallops
are opague, 3-5 minutes. Serve over rice. Makes 4 servings.

Per serving without rice:
Calories: 135
Protein: 17g
Carbohydrates: 15g
Fat: trace
Sodium: 155mg
Cholesterol: 30mg

Cooking for Good Health by Gloria Rose
ISBN: 0-89529-577-6
Entered by Carolyn Shaw 3-95
From: Carolyn Shaw Date: 03-16
Recipes Ä

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:55:25, 23 Apr 2018
___ Blue Wave/DOS v2.30

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

Hi Dale,

Unless we live to Methuselah numbers, which
I plan not to do.

T'would be nice but don't know of anybody reaching even 1/4 of his age now.

I just saw a news report saying that the current world's oldest person died at age 117. My primary care physican once said to me that he was

She didn't even make it to 1/8 of Methuselah's age--he was 969 when he
died.

hoping to get a patient to 100, but then he died last week at less
than three score and ten. I care more about quality of later life
than the
length of it.

I'd like to live as long as my dad did (2 months short of 96) but if my
quality of life isn't good, is it really worth it? Mom was just a couple
of weeks short of her 86th birthday when she died and my older brother
was 63 & 4 months.

Title: Mexican Style Scallops
Categories: Healthy, Seafood
Yield: 4 servings

1 lb Sea scallops, cut in half
1 1/2 tb Fresh lime juice
-Dash pepper
1 ct (2oz) pimentos, rinsed
2 tb Red wine vinegar
2 ts Dried leaf thyme
1 Tomato, finely chopped
1/2 c White wine
1 ts Chopped basil
4 Green onions with tops, cut
-in 1" pieces
8 oz Mushrooms, quartered
1 ts Chopped green chilie

Combine scallops, lime juice and pepper. Cover and refrigerate until
needed.

Combine remaining ingredients in a bowl; let stand 15 minutes.

Spray a heavy skillet with Pam. Add vegetable mixture and saute 10
minutes. Add scallops and cook, stirring frequently, until scallops
are opague, 3-5 minutes. Serve over rice. Makes 4 servings.

Per serving without rice:
Calories: 135
Protein: 17g
Carbohydrates: 15g
Fat: trace
Sodium: 155mg
Cholesterol: 30mg

I was thinking the carb count looked a bit high but then saw the white
wine. That would kick it up, don't know if it would be that much tho.

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


... It isn't hard to meet expenses...they're everywhere!

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