months > ago; never even smelled it fermenting unless we took the lid off the crock.
I've seldom had any that I liked - and never

It's good, in reasonable amounts. I have to remember to rinse the salt
from the home made. Got another batch going the other day.

The couple tablespoons on a reuben is about
all I can take, not too often at that. Of
course, I have no discernible German heritage.

that didn't give me dire aftereffects. Which
train of thought leads me to a frequent topic
of speculation - why do the airlines cater so
often with gaseous foods such as cheese, cole
slaw and other cabbages, beans, and carbonated

Not all are affected equally. Cheese doesn't bother me, nor do small
amounts of cabbage dishes.

It's as if the airlines were trying to scare me
off by the catering - anything that can be
trusted to make me queasy or flatulent, that'll be
sure to find its way onto my tray.

drinks, this last of which they push furiously?

The drinks are as an alternative to alcohol; not everybody is a water
only alternative drinker.

It's more the other way around - alcohol is an
alternative to the drinks. Even with the added
incentive of the lack of civility and comfort in
air travel, back in coach I doubt more than 10 or
15% of the adult passengers partake of adult
beverages. On flights that offer it for free, the
shuttles and the internationals, that rate might
double, but drinkers remain in the minority.

The average low January temperature in the city
is -15C, and the record is -42C (-44F). I doubt
any German, Austrian, or Swiss populated area
comes within 5, even 10 degrees. Not to mention
that the region was hilly, snowy, and undeveloped.

Sounds like the Alps/Bavaria.

Until the '90s, when some crazy installed weather
stations in the remotest nooks and crannies of
Germany (this was a private project), there had
not ever been a temperature recorded in Europe that
came close to those in New Hampshire. It supposedly
has something to do with the wind currents,
especially that Alberta clipper they talk about.

The big US mountaineering expeditions used to use
the area for training and conditioning; some
apparently still do - Mt. Washington, an hour
south of there, has one of the most extreme
climates on earth, matching or exceeding the
Himalayas and the Antarctic in ferocity.

Fort Drum, 10th Mountain Division--nearby.

I've seen military on the slopes up there, but
I've not been in 20 years or more. Presumably the
requirements for winter school don't change that
much, though.

Similar silly phenomenon - Freedom fries.

Which never really took off as a name change, except with some politicians.

Berlin, NH proudly remains Berlin. As with its
august namesake, I enjoy the place very much.

I've not been to that Berlin. There's also one in VT and New Berlin in
NY.

There are plenty of so-named places, and probably
an equal number whose names were changed at one
time or another. Was Waterloo, Kitchener's
neighbor, always called that (question for Weller)?

I would have expected a very home style cooking style at a place

like > that--nothing fancy but good and filling.
It was pretty good, not to my taste as good
as mine, but way too cheesy. I doubt I
could make a comparable meal for cheaper.

Probably not. Speaking of meals, your "Suicide" drink I knew as a "Down
the Line", an apt name. I think one place called it a "Garbage"; that
rings a faint bell in my memory.

Garbage seems to be a preoccupation among you
upstate New Yorkers.

I've had marinara without onions or carrots, and
if sugar is added as a substitute, the sauce is
too sweet and bland; if not, it's too sharp and
tomatoey.

I don't add sugar either and have never noticed the sauce being

sharp or > tomatoey. Could be my taste buds, differing from yours.
What kind of tomatoes do you use?

Whatever's available, canned or fresh.

For myself, I strongly prefer good-quality
canned to what's generally available as
so-called fresh.

Flourless Chocolate Cake

That's good stuff! (G)

Indeed it is. The following might be, as well,
plus it has no dairy in it, yeah.
Eggplant and Beef Rollatini with Tomato Sauce

Hmmmmmm, have to think about it when eggplant comes in season this
summer.

You might actually think of adding Parmesan
(or, ugh, Romano) to that recipe, which was
designed with Kashrut in mind.

Japanese Curry
categories: stews, main, ethnic, beef, poultry, dairy
Servings: 8 to 10

10 c beef broth
4 lg boneless, skinless chicken breasts
8 md carrots, coined
2 md onions, chopped
6 md russet potatoes OR 12 yukon golds
- cut into bite size pieces
2 lg Japanese sweet potatoes (they're purple!)
6 red tomatoes, bite size pieces (more tt)
1 hd garlic, minced (less if desired)
2 Tb mango chutney
1/2 ts fresh ground ginger
1 fuji apple, grated
- OR 2 Tb unsweetened apple sauce
2 Tb "Oriental Curry" powder (S&B) (more tt)
3 ts soy sauce
4 Tb cornstarch
2 oz smoked Gouda cheese (to 3 oz)
2 ts buttermilk
salt to taste

In a skillet, brown the vegetables together
(if they don't all fit, try browning the
garlic with the onions, all of the potatoes
together, then the carrots and tomatoes)

Brown the chicken. While doing this, bring
the broth to a near boil in a 10 qt pot.
Depending on how big the veggies and chicken
come out to be, you might need a bigger pot.

When the browned ingredients are done, put
in the broth. Stir well. Bring back to a
near boil. In a small bowl, blend curry
powder with cold water, enough to make into
a smooth sauce. In a different small bowl,
mix the cornstarch with a small amount of
cold water, enough to make a smooth, thick
sauce. Place curry powder in broth and stir
in completely. Put chutney, ginger, apple,
and soy sauce in. Stir in between each
ingredient. Boil for about 30 min or until
the potatoes are tender.

Turn down heat and add cornstarch. Stir
until thick (like your spoon is standing up
in it). Take off heat and shred in Gouda and
buttermilk. Add salt just before serving.
Serve over rice.

Jennifer, in comments on justhungry.com
after Nitty-Gritty Cookbook (1969)
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

months > ago; never even smelled it fermenting unless we took

the lid > ML> off the crock.

I've seldom had any that I liked - and never

It's good, in reasonable amounts. I have to remember to rinse the

salt > from the home made. Got another batch going the other day.

The couple tablespoons on a reuben is about
all I can take, not too often at that. Of
course, I have no discernible German heritage.

I'll generally have not much more than that at any one time. OTOH, red
cabbage I can usually eat more of, depending on the recipe.

that didn't give me dire aftereffects. Which
train of thought leads me to a frequent topic
of speculation - why do the airlines cater so
often with gaseous foods such as cheese, cole
slaw and other cabbages, beans, and carbonated

Not all are affected equally. Cheese doesn't bother me, nor do small amounts of cabbage dishes.

It's as if the airlines were trying to scare me
off by the catering - anything that can be
trusted to make me queasy or flatulent, that'll be
sure to find its way onto my tray.

Maybe you're just more aware of such foods now.

drinks, this last of which they push furiously?

The drinks are as an alternative to alcohol; not everybody is a

water > only alternative drinker.

It's more the other way around - alcohol is an
alternative to the drinks. Even with the added
incentive of the lack of civility and comfort in
air travel, back in coach I doubt more than 10 or
15% of the adult passengers partake of adult
beverages. On flights that offer it for free, the
shuttles and the internationals, that rate might
double, but drinkers remain in the minority.

Either way, people like to have something to drink--and I've read
"experts" that say flying is dehydrating and you do need to drink
something. Your choice as to what it is; I usually go for bottled water, sometimes diet Coke. Used to ask for fruit juice a lot more but now I
don't as they're higher in sugar.

The average low January temperature in the city
is -15C, and the record is -42C (-44F). I doubt
any German, Austrian, or Swiss populated area
comes within 5, even 10 degrees. Not to mention
that the region was hilly, snowy, and undeveloped.

Sounds like the Alps/Bavaria.

Until the '90s, when some crazy installed weather
stations in the remotest nooks and crannies of
Germany (this was a private project), there had
not ever been a temperature recorded in Europe that
came close to those in New Hampshire. It supposedly
has something to do with the wind currents,
especially that Alberta clipper they talk about.

Not surpising; I can remember some very cold temps in the Catskills.

The big US mountaineering expeditions used to use
the area for training and conditioning; some
apparently still do - Mt. Washington, an hour
south of there, has one of the most extreme
climates on earth, matching or exceeding the
Himalayas and the Antarctic in ferocity.

Fort Drum, 10th Mountain Division--nearby.

I've seen military on the slopes up there, but
I've not been in 20 years or more. Presumably the
requirements for winter school don't change that
much, though.

No, but training sites can be closed and others opened up.

Similar silly phenomenon - Freedom fries.

Which never really took off as a name change, except with

some > ML> > politicians.

Berlin, NH proudly remains Berlin. As with its
august namesake, I enjoy the place very much.

I've not been to that Berlin. There's also one in VT and New Berlin

in > NY.

There are plenty of so-named places, and probably
an equal number whose names were changed at one
time or another. Was Waterloo, Kitchener's
neighbor, always called that (question for Weller)?

Don't know but there's a Waterloo, NY in the Finger Lakes region.

I would have expected a very home style cooking style at a

place > ML> like > that--nothing fancy but good and filling.

It was pretty good, not to my taste as good
as mine, but way too cheesy. I doubt I
could make a comparable meal for cheaper.

Probably not. Speaking of meals, your "Suicide" drink I knew as a

"Down > the Line", an apt name. I think one place called it a
"Garbage"; that > rings a faint bell in my memory.

Garbage seems to be a preoccupation among you
upstate New Yorkers.

I don't consider myself one any more, haven't for years. But, I can
understand the concern of NYC trying to ship all of trash outside of the
city. After 9/11 my brother had to supervise the re-opening of a
landfill on LI that had been closed in May--had to make sure stuff got
disposed of properly. I think he supervised its initial closing, IIRC.

too sweet and bland; if not, it's too sharp and
tomatoey.

I don't add sugar either and have never noticed the sauce

being > ML> sharp or > tomatoey. Could be my taste buds, differing
from yours. > ML> What kind of tomatoes do you use?

Whatever's available, canned or fresh.

For myself, I strongly prefer good-quality
canned to what's generally available as
so-called fresh.

Home grown fresh? We've grown our own tomatoes at various times, usually
Roma type.

Flourless Chocolate Cake

That's good stuff! (G)

Indeed it is. The following might be, as well,
plus it has no dairy in it, yeah.
Eggplant and Beef Rollatini with Tomato Sauce

Hmmmmmm, have to think about it when eggplant comes in season this summer.

You might actually think of adding Parmesan
(or, ugh, Romano) to that recipe, which was
designed with Kashrut in mind.

I like both of those cheeses, so just might.

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


... Are you sure you really want to know that?

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

On 04-10-18 15:31, Ruth Haffly <=-
spoke to Michael Loo about 571 lingua <=-

Either way, people like to have something to drink--and I've read "experts" that say flying is dehydrating and you do need to drink something. Your choice as to what it is; I usually go for bottled
water, sometimes diet Coke. Used to ask for fruit juice a lot more but
now I don't as they're higher in sugar.

Our choice of non-alcoholic drinks on an airplane is bloody mary mix. I
seem to recall hearing that the various carbonated beverages actually
help cause dehydration -- doesn't make a lot of sense to me, but that is
what I have heard.


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

Title: SKILLET SCALLOPS AND PASTA
Categories: Seafood
Yield: 4 Servings

1 lb Sea scallops, halved
1 cl Garlic, minced
2 tb Fresh lemon juice
3 tb Fish or vegetable stock
1/2 Red bell pepper, cut in
-strips
1/2 Green bell pepper, cut in
-strips
8 oz Thin slpaghetti, cooked al
-dente
2 c Marinara sauce (separate
-recipe)

Saute scallops, garlic and lemon juice in stock in a large skillet 5
minutes. Add bell peppers. Cook, stirring, 2-3 minutes more. Add paste
skillet; toss to combine. Add Marinara sauce; toss to combine. Serve
hot. Makes 4 servings.

Calories: 243 Protein: 18g Carbohydrates: 38g Fat: 1g Sodium: 205mg
Cholesterol: 40mg

Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by
Carolyn Shaw 3-95 Submitted By CAROLYN SHAW On 03-17-95

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:12:34, 12 Apr 2018
___ Blue Wave/DOS v2.30

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

Hi Dale,

Either way, people like to have something to drink--and I've read "experts" that say flying is dehydrating and you do need to drink something. Your choice as to what it is; I usually go for bottled
water, sometimes diet Coke. Used to ask for fruit juice a lot more but
now I don't as they're higher in sugar.

Our choice of non-alcoholic drinks on an airplane is bloody mary mix.

Something to consider; a bit different from the usual V-8. Don't know
when I'll be flying again tho and will have to remember it when I do.

I seem to recall hearing that the various carbonated beverages
actually
help cause dehydration -- doesn't make a lot of sense to me, but that
is what I have heard.

I've heard that also. I think it's because caffiene can be a mild
diuretic for some people. Makes sense then, that if you get something
like Coke (or coffee/tea), you're getting caffine and..............


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


... 90% of being smart is knowing what you're dumb at.

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