Good-bye

Beverly wrote:

I had to search for that one - didn't know they made crackers
specifically for chowder

People went into an uproar when Nabisco stopped making Pilot crackers just
before we moved here. Made enough noise to get them back too. I saw Tim
Sample do a story on it for Sunday Morning w/ Charles Osgood.

--
Walking (but mostly biking!) on . . .
Laurie in Maine
207/110 60 inches of attitude!
Start: 2/02 Maintained since 2/03

On Thu, 26 Aug 2004 17:47:01 -0500, "JMA"
wrote:


"estella" wrote in message
.. .

For example, I just got all the family used to eat in smaller dishes.
Sometimes someone wants a second serving, but it is different to have
a second serving in a big dish or in a small one.
I think I got this idea from someone writing here :-)


It's good to hear you're doing well. I agree with you that this group is
full of great tips and tricks I've been looking for new dishes for quite
some time now, but everything I've found hasn't been acceptable because the
plates are too big!

Jenn


I also have a set of cutlery that has smaller forks and spoons, along
with the regular-sized ones. I use these for smaller meals. They
seem to make it feel like more food because you're taking more bites
:-).

Chris
262/141/ (145-150)

On Thu, 26 Aug 2004 17:47:01 -0500, "JMA"
wrote:


"estella" wrote in message
.. .

For example, I just got all the family used to eat in smaller dishes.
Sometimes someone wants a second serving, but it is different to have
a second serving in a big dish or in a small one.
I think I got this idea from someone writing here :-)


It's good to hear you're doing well. I agree with you that this group is
full of great tips and tricks I've been looking for new dishes for quite
some time now, but everything I've found hasn't been acceptable because the
plates are too big!

Jenn


I also have a set of cutlery that has smaller forks and spoons, along
with the regular-sized ones. I use these for smaller meals. They
seem to make it feel like more food because you're taking more bites
:-).

Chris
262/141/ (145-150)

On 26 Aug 2004 15:52:33 GMT, SnugBear wrote:

Chris Braun wrote:

But she knew how to make what she wanted (canned
clams, whole milk, plenty of butter, a little salt and pepper), and we
had it almost every day for lunch.


In Maine we'd call that Clam Stew. It becomes chowder when you add
potatoes, onion and sometimes a little salt pork.

Both are delish. Pass the Pilot crackers please?


Well, my mother is from Iowa, so I'm not sure why they were even
having clam soup. (Though her mother was originally from Baltimore.)
I've never heard it called clam stew. It's very thin, and I think of
"stew" as being thicker things. Anyway, it's very tasty :-).

Chris
262/141/ (145-150)

On 26 Aug 2004 15:52:33 GMT, SnugBear wrote:

Chris Braun wrote:

But she knew how to make what she wanted (canned
clams, whole milk, plenty of butter, a little salt and pepper), and we
had it almost every day for lunch.


In Maine we'd call that Clam Stew. It becomes chowder when you add
potatoes, onion and sometimes a little salt pork.

Both are delish. Pass the Pilot crackers please?


Well, my mother is from Iowa, so I'm not sure why they were even
having clam soup. (Though her mother was originally from Baltimore.)
I've never heard it called clam stew. It's very thin, and I think of
"stew" as being thicker things. Anyway, it's very tasty :-).

Chris
262/141/ (145-150)

On 26 Aug 2004 15:54:27 GMT, SnugBear wrote:

Alex wrote:

Hubby just learned a new way to cook the poached eggs with no gadgets
and no kidding it was the perfect egg. No white lost. The water in the
pan must be at a scant boil, put in a splash of vnegar and a pinch of
salt. Before dropping the egg, give the water a vigorous stir and drop
the raw egg in the depression in the center of the pan. Unbelievably
perfect egg. He was so proud of himself. LOL!

Wow! I'm going to try this!

This reminds me of a recipe I once saw in an Italian cookbook. I
don't remember quite how it worked, but it seemed to involve making a
red sauce, then stirring to create a depression, dropping in an egg,
and letting it cook -- resulting in a cooked egg kind of hidden in the
sauce. And you then kind of spoon more sauce over that one and do it
again with another egg -- repeating with a couple more -- then top
with grated cheese, which melts over the top of the dish. It looked
really cool in the picture.

Chris
262/141/ (145-150)

On 26 Aug 2004 15:54:27 GMT, SnugBear wrote:

Alex wrote:

Hubby just learned a new way to cook the poached eggs with no gadgets
and no kidding it was the perfect egg. No white lost. The water in the
pan must be at a scant boil, put in a splash of vnegar and a pinch of
salt. Before dropping the egg, give the water a vigorous stir and drop
the raw egg in the depression in the center of the pan. Unbelievably
perfect egg. He was so proud of himself. LOL!

Wow! I'm going to try this!

This reminds me of a recipe I once saw in an Italian cookbook. I
don't remember quite how it worked, but it seemed to involve making a
red sauce, then stirring to create a depression, dropping in an egg,
and letting it cook -- resulting in a cooked egg kind of hidden in the
sauce. And you then kind of spoon more sauce over that one and do it
again with another egg -- repeating with a couple more -- then top
with grated cheese, which melts over the top of the dish. It looked
really cool in the picture.

Chris
262/141/ (145-150)

"PL" wrote in message
...
julianne wrote:

If you've ever seen us Marylanders attack a picnic table full of
steamed blue crabs and oysters on the halfshell, you'd know that's
not true.

How do you gain weight on steamed crabs? Give me some jambalaya,
fried fish with fries or gumbo any day of the week. Frankly, besides
being allergic, crabs are too much trouble to eat.

Well, luckily, cost and availability keep crabs from being an all-the-time
treat so it would be pretty hard for me to gain weight on them. And after
almost thirty summers of crabs I can pick 'em clean in no time. But
everything you mentioned sounds pretty good too (with the possible
exception
of the fried fish - just not my thing).


You haven't lived 'til you've tried west coast Dungeoness crabs!!! They're
big and delish!

Martha

"PL" wrote in message
...
julianne wrote:

If you've ever seen us Marylanders attack a picnic table full of
steamed blue crabs and oysters on the halfshell, you'd know that's
not true.

How do you gain weight on steamed crabs? Give me some jambalaya,
fried fish with fries or gumbo any day of the week. Frankly, besides
being allergic, crabs are too much trouble to eat.

Well, luckily, cost and availability keep crabs from being an all-the-time
treat so it would be pretty hard for me to gain weight on them. And after
almost thirty summers of crabs I can pick 'em clean in no time. But
everything you mentioned sounds pretty good too (with the possible
exception
of the fried fish - just not my thing).


You haven't lived 'til you've tried west coast Dungeoness crabs!!! They're
big and delish!

Martha

"julianne" wrote in message
news:hxvWc.99064$Lj.87255@fed1read03...

The East Coast is so much fun even though I haven't been there in years.
The energy is contagious. It seems to me that the entire East Coast is
connected by trains and planes. It is not unusual for someone to live in
one state and work in another. They are far more formal than we are in
the
South. Even in their dress, they always appear to be doing something
really
important. After all, in the South, we wear ties for board meetings,
funerals, etc. They wear them because it is expected. Food is not
important on the East Coast. People have other things to do.

My father's from Boston and I've never seen any of his family in anything
other than casual clothes. And they LOVE to eat really good food!!! And
don't tell me a New Yawker doesn't know how to eat! Ever been to a Jewish
deli, or the Eye-talian part of town?

The West Coast is so cool. You cannot be on the West Coast without at
least
wanting to be cool. It is the home to many, many creative minds. There
is
always someone to accept you on the West Coast unless you are simply too
politically conservative. Sunshine and beaches makes everyone health
conscious. Ideas are the currency of the West Coast. I like that. There
is no food to speak of on the West Coast. It is coffee shops and
restaurants that serve minute portions of whatever.

Not really. I've never seen minute portions in coffee shops and I live here.
: ) Stereotypes are usually misguided. California has over 200 million
people, how can we all be classified as the same? North and South California
are 100% opposites. We have all the natural resources (No CA) and So-Cal
steals them all. : )

We have mountains, farmlands, cities, thrash metal (Metallica, Exodus,
Testament, etc), Sierra Nevadas, Lake Tahoe, Yosemite, Mt. Shasta, Redwoods,
Sequoias, SF 49ers, Oakland Raiders, SF Giants, Oakland As.

So-Cal has Disneyland, big-hair bands (yuck!), smog, hollywood and the LA
Bums (dodgers).

We have so many different cultures here and they all LOVE TO EAT! Mexicans,
Central Americans, Vietnamese, Irish, Italians, Thais, Chinese, Russians,
Philipinos, African Americans, Portuguese, French, Scottish, Danish, Swedes,
Germans, you name it, their ancestors immigrated to California!

Plus, we Northern Californians invented a style of food. Fresh Californian
cuisince started at Chez Panisse in Berkeley. Alice Waters developed a whole
new way to eat, using organic, locally grown produce, meats, cheeses, etc.
Eat seasonally, enjoy healthy yet yummy products.

The opposite is true of other parts of the state. The Sacramento Valley and
so-cal love cheap coffee shops and diners with HUGE portions.

Martha
who is totally unbiased on this subject and a native San Franciscan.


And I have lived in Australia where food, frankly, is bad. I never had a
weight problem there but it never occurred to anyone to fry cheese and
then
dip in ranch dressing.

How long ago was that? I have a friend who lives there now and she says the
food, especially the seafood is spectacular.