What's being served from your kitchen this last day of April?

Here, it was a very large baked potato with plenty of butter,
salt, sour cream, and a few dashes of fresh ground pepper.
I scrubbed the skin so that was devoured as well. About
seven or eight pimento stuffed queen olives also were eaten.

On 4/30/2024 8:15 PM, ItsJoanNotJoAnn wrote:
> What's being served from your kitchen this last day of April?
>
> Here, it was a very large baked potato with plenty of butter,
> salt, sour cream, and a few dashes of fresh ground pepper.
> I scrubbed the skin so that was devoured as well.  About
> seven or eight pimento stuffed queen olives also were eaten.

Last night I went to my son's for dinner, so, tonight is leftovers I
brought home. Tortellini, meatballs, salad.

My Wild Fork order came as scheduled today and one of the items is
pineapple upside down cake so that was my snack tonight. Tomorrow, the
Chilean Sea Bass. Everything looked good.

On 2024-04-30 8:38 p.m., Ed P wrote:
> On 4/30/2024 8:15 PM, ItsJoanNotJoAnn wrote:
>> What's being served from your kitchen this last day of April?
>>
>> Here, it was a very large baked potato with plenty of butter,
>> salt, sour cream, and a few dashes of fresh ground pepper.
>> I scrubbed the skin so that was devoured as well.  About
>> seven or eight pimento stuffed queen olives also were eaten.
>
>
> Last night I went to my son's for dinner, so, tonight is leftovers I
> brought home.  Tortellini, meatballs, salad.
>
That sounds pretty darned good.

> My Wild Fork order came as scheduled today and one of the items is
> pineapple upside down cake so that was my snack tonight. Tomorrow, the
> Chilean Sea Bass.  Everything looked good.

I love pineapple upside down cake. That is a classic dessert my us
Boomers. My mother made it at least one a month. A few months ago I
bought a can of pineapple rings specifically to make one. My wife frowns
on eating it because she thinks there is way too much sugar in it. I
fail to see an issue with that because I never insisted that she eat it.
All the more for me.

Ed P wrote:

> My Wild Fork order came as scheduled today and one of the items is
> pineapple upside down cake so that was my snack tonight. Tomorrow, the
> Chilean Sea Bass. Everything looked good.
>
>
How does the cake compare with a homemade version?

On Wed, 1 May 2024 03:07:46 +0000, ItsJoanNotJoAnn@webtv.net
(ItsJoanNotJoAnn) wrote:

>Ed P wrote:
>
>> My Wild Fork order came as scheduled today and one of the items is
>> pineapple upside down cake so that was my snack tonight. Tomorrow, the
>> Chilean Sea Bass. Everything looked good.
>>
>>
>How does the cake compare with a homemade version?

In Australia it would be a perfectly normal cake.

On 4/30/2024 11:07 PM, ItsJoanNotJoAnn wrote:
> Ed P wrote:
>
>> My Wild Fork order came as scheduled today and one of the items is
>> pineapple upside down cake so that was my snack tonight. Tomorrow, the
>> Chilean Sea Bass.  Everything looked good.
>>
>>
> How does the cake compare with a homemade version?

Decent about 90%. From freezer to plate in 3 minutes so that is a plus
too.

On Tue, 30 Apr 2024, Ed P wrote:

> On 4/30/2024 8:15 PM, ItsJoanNotJoAnn wrote:
>> What's being served from your kitchen this last day of April?
>>
>> Here, it was a very large baked potato with plenty of butter,
>> salt, sour cream, and a few dashes of fresh ground pepper.
>> I scrubbed the skin so that was devoured as well.  About
>> seven or eight pimento stuffed queen olives also were eaten.
>
>
> Last night I went to my son's for dinner, so, tonight is leftovers I brought
> home. Tortellini, meatballs, salad.
>
> My Wild Fork order came as scheduled today and one of the items is pineapple
> upside down cake so that was my snack tonight. Tomorrow, the Chilean Sea
> Bass. Everything looked good.
>

How would you prepare the chilean sea bass? Will it be fish tacos? Bbq?
Something else?

ItsJoanNotJoAnn wrote:

> What's being served from your kitchen this last day of April?

the last of the baked beans and baked spaghetti.
also some carrots and peanut butter, shortbread cookies
and chocolate chip cookies.

> Here, it was a very large baked potato with plenty of butter,
> salt, sour cream, and a few dashes of fresh ground pepper.
> I scrubbed the skin so that was devoured as well. About
> seven or eight pimento stuffed queen olives also were eaten.

finding a good brand of olives has been a challenge
recently. the sliced olives we bought last time were
like little bits of chewy leather and they tasted rather
icky to me. can't recall olives ever tasting this bad
before.

some places out manage to screw up a baked potato by
using salt on the skin, but otherwise i've always eathen
them.

songbird

On 2024-05-01, songbird <songbird@anthive.com> wrote:
> ItsJoanNotJoAnn wrote:
>
>> What's being served from your kitchen this last day of April?
>
> the last of the baked beans and baked spaghetti.
> also some carrots and peanut butter, shortbread cookies
> and chocolate chip cookies.
>
>
>> Here, it was a very large baked potato with plenty of butter,
>> salt, sour cream, and a few dashes of fresh ground pepper.
>> I scrubbed the skin so that was devoured as well. About
>> seven or eight pimento stuffed queen olives also were eaten.
>
> finding a good brand of olives has been a challenge
> recently. the sliced olives we bought last time were
> like little bits of chewy leather and they tasted rather
> icky to me. can't recall olives ever tasting this bad
> before.

Olive growers everywhere are suffering from bad weather. I
can't even find my preferred brand of extra-virgin olive oil
anymore.

> some places out manage to screw up a baked potato by
> using salt on the skin, but otherwise i've always eathen
> them.

Ah, salted baked potato skin. The best part. Even better is
when they soak the potato in brine so that the salt penetrates
to the inside.

--
Cindy Hamilton

ItsJoanNotJoAnn wrote:

> What's being served from your kitchen this last day of April?

> Here, it was a very large baked potato with plenty of butter,
> salt, sour cream, and a few dashes of fresh ground pepper.
> I scrubbed the skin so that was devoured as well. About
> seven or eight pimento stuffed queen olives also were eaten.

That sounds nice, I'm a big fan of potatoes and butter!

I also had potatoes last night, I made Colcannon and it came out quite nice:
https://postimg.cc/R3dgW2GC

Tossed in some sliced ham I needed to finish up.

--
Retro Guy

On 4/30/2024 9:16 PM, Dave Smith wrote:
> I love pineapple upside down cake. That is a classic dessert my us
> Boomers. My mother made it at least one a month. A few months ago I
> bought a can of pineapple rings specifically to make one. My wife frowns
> on eating it because she thinks there is way too much sugar in it.  I
> fail to see an issue with that because I never insisted that she eat it.
> All the more for me.

I rarely make it but it IS good eats. I use a can of crushed pineapple
for it baked in a 9x13 dish. I like carrot cake best but it's more
trouble to make.

On 5/1/2024 6:00 AM, D wrote:
>
>
> On Tue, 30 Apr 2024, Ed P wrote:
>
>> On 4/30/2024 8:15 PM, ItsJoanNotJoAnn wrote:
>>> What's being served from your kitchen this last day of April?
>>>
>>> Here, it was a very large baked potato with plenty of butter,
>>> salt, sour cream, and a few dashes of fresh ground pepper.
>>> I scrubbed the skin so that was devoured as well.  About
>>> seven or eight pimento stuffed queen olives also were eaten.
>>
>>
>> Last night I went to my son's for dinner, so, tonight is leftovers I
>> brought home.  Tortellini, meatballs, salad.
>>
>> My Wild Fork order came as scheduled today and one of the items is
>> pineapple upside down cake so that was my snack tonight. Tomorrow, the
>> Chilean Sea Bass.  Everything looked good.
>>
>
> How would you prepare the chilean sea bass? Will it be fish tacos? Bbq?
> Something else?

On the grill. Simple seasoning, salt, pepper, garlic.

Never had it before so I don't want to overpower it with some exotic
sauces or hot spices.

Dave Smith wrote:

> On 2024-04-30 8:38 p.m., Ed P wrote:
>>
>> My Wild Fork order came as scheduled today and one of the items is
>> pineapple upside down cake so that was my snack tonight.
>>
> I love pineapple upside down cake. That is a classic dessert my us
> Boomers. My mother made it at least one a month. A few months ago I
> bought a can of pineapple rings specifically to make one. My wife frowns
> on eating it because she thinks there is way too much sugar in it. I
> fail to see an issue with that because I never insisted that she eat it.
> All the more for me.
>
>
But most people don't make a pineapple upside down cake every week
and probably not even once a month. Besides, all that yummy brown
sugar will not be all on her slice of the cake.

songbird wrote:

> ItsJoanNotJoAnn wrote:
>>
>> Here, it was a very large baked potato with plenty of butter,
>> salt, sour cream, and a few dashes of fresh ground pepper.
>> I scrubbed the skin so that was devoured as well. About
>> seven or eight pimento stuffed queen olives also were eaten.

> finding a good brand of olives has been a challenge
> recently. the sliced olives we bought last time were
> like little bits of chewy leather and they tasted rather
> icky to me. can't recall olives ever tasting this bad
> before.
>
>
These queen olives are whole except for the sliver of pimento
stuffed into pit cavity. They are large and plump and are
hand stuffed into the jar.
>
>
> some places out manage to screw up a baked potato by
> using salt on the skin, but otherwise i've always eathen
> them.
>
> songbird
>
>
Mine was just scrubbed clean, no salt or oil coating. But
I have seen the salt coated ones in restaurants and don't
eat the peelings in those establishments no matter how the
spud is prepared. I can't picture anyone in the kitchens
scrubbing bushels of potatoes; if anything, they might
get a rinsing.

Cindy Hamilton wrote:

> On 2024-05-01, songbird <songbird@anthive.com> wrote:
>> ItsJoanNotJoAnn wrote:
>>
>>> What's being served from your kitchen this last day of April?
>>
>> the last of the baked beans and baked spaghetti.
>> also some carrots and peanut butter, shortbread cookies
>> and chocolate chip cookies.
>>
>>
>>> Here, it was a very large baked potato with plenty of butter,
>>> salt, sour cream, and a few dashes of fresh ground pepper.
>>> I scrubbed the skin so that was devoured as well. About
>>> seven or eight pimento stuffed queen olives also were eaten.
>>
>> finding a good brand of olives has been a challenge
>> recently. the sliced olives we bought last time were
>> like little bits of chewy leather and they tasted rather
>> icky to me. can't recall olives ever tasting this bad
>> before.

> Olive growers everywhere are suffering from bad weather. I
> can't even find my preferred brand of extra-virgin olive oil
> anymore.

>> some places out manage to screw up a baked potato by
>> using salt on the skin, but otherwise i've always eathen
>> them.

> Ah, salted baked potato skin. The best part. Even better is
> when they soak the potato in brine so that the salt penetrates
> to the inside.

I agree. I coat with a little oil and salt and rub it over the potato, then bake right on the rack. It makes for a nice crispy skin (if that's what you want)

--
Retro Guy

Retro Guy wrote:

> I also had potatoes last night, I made Colcannon and it came out quite nice:
> https://postimg.cc/R3dgW2GC

> Tossed in some sliced ham I needed to finish up.
>
>
That is a dish I've never had, nor have I ever seen it prepared
and served at a restaurant or anyone's home. But yes, I have
heard of it.

On Wed, 1 May 2024 00:15:12 +0000
ItsJoanNotJoAnn@webtv.net (ItsJoanNotJoAnn) wrote:

> About
> seven or eight pimento stuffed queen olives also were eaten.

<GAG!>

Why?

On Tue, 30 Apr 2024 21:16:00 -0400
Dave Smith <adavid.smith@sympatico.ca> wrote:

> I love pineapple upside down cake. That is a classic dessert my us
> Boomers. My mother made it at least one a month.

Father forgive them, for they know not what they eat!

On Wed, 01 May 2024 13:14:20 +1000
Bruce <Bruce@invalid.invalid> wrote:

> On Wed, 1 May 2024 03:07:46 +0000, ItsJoanNotJoAnn@webtv.net
> (ItsJoanNotJoAnn) wrote:
>
> >Ed P wrote:
> >
> >> My Wild Fork order came as scheduled today and one of the items is
> >> pineapple upside down cake so that was my snack tonight. Tomorrow,
> >> the Chilean Sea Bass. Everything looked good.
> >>
> >>
> >How does the cake compare with a homemade version?
>
> In Australia it would be a perfectly normal cake.

4 and 20 blackbirds then?

On Wed, 1 May 2024 12:00:38 +0200
D <nospam@example.net> wrote:

> On Tue, 30 Apr 2024, Ed P wrote:
>
> > On 4/30/2024 8:15 PM, ItsJoanNotJoAnn wrote:
> >> What's being served from your kitchen this last day of April?
> >>
> >> Here, it was a very large baked potato with plenty of butter,
> >> salt, sour cream, and a few dashes of fresh ground pepper.
> >> I scrubbed the skin so that was devoured as well.  About
> >> seven or eight pimento stuffed queen olives also were eaten.
> >
> >
> > Last night I went to my son's for dinner, so, tonight is leftovers
> > I brought home. Tortellini, meatballs, salad.
> >
> > My Wild Fork order came as scheduled today and one of the items is
> > pineapple upside down cake so that was my snack tonight. Tomorrow,
> > the Chilean Sea Bass. Everything looked good.
> >
>
> How would you prepare the chilean sea bass? Will it be fish tacos?
> Bbq? Something else?

Pinochet style of course - it's already been executed...so why not just
torture the pallet?

.'|_.-
.' ' /_
.-" -. '>
.- -. -. '. / /|_
.-.--.-. ' > / /
(o( o( o ) \_." <
'-'-''-' ) <
( _.-'-. ._\. _\
'----"/--.__.-) _- \|
"V"" "V"

On Wed, 1 May 2024 06:34:16 -0400
songbird <songbird@anthive.com> wrote:

> some places out manage to screw up a baked potato by
> using salt on the skin

That's the preferred way to get a proper oiled and glistening tater.

https://chewingthefat.us.com/2017/03/the-perfect-baked-potato-from-americas..html

Not too long ago, I happened upon an America’s Test Kitchen show on
PBS. One segment featured their take on The Perfect Baked Potato.
There it was in all its simplicity: Stabbed, Brined, Baked, Coated
with Olive Oil, Baked again only to emerge in a flawless-looking potato
which, when cut open stem to stern, released its steam and revealed the
fluffiest interior I’d ever seen. To this butter was quickly added
melting into the potato as a fork whipped it up. This lily was then
gilded with great dollops of Sour Cream that was then topped with
crispy bacon and a shower of chives. Perfection on a plate.

https://www.youtube.com/watch?v=Vr-o01qiRYI

Poke 6 holes in potaoe with a fork … 2 holes each side ..1/2 cup water
2 table spoon salt … turn the potatoes in the water oven at 450… put on
wire rack …need internal temp of 205.. then brush with a table spoon
of vegetable oil but back in for 10 minutes … when it comes out oven
cut them open immediately and squeeze a little bit …

On 01 May 2024 11:53:53 GMT
Cindy Hamilton <hamilton@invalid.com> wrote:

> Ah, salted baked potato skin. The best part. Even better is
> when they soak the potato in brine so that the salt penetrates
> to the inside.

https://www.youtube.com/watch?v=Vr-o01qiRYI

On Wed, 1 May 2024 15:36:08 +0000
ItsJoanNotJoAnn@webtv.net (ItsJoanNotJoAnn) wrote:

> Retro Guy wrote:
>
> > I also had potatoes last night, I made Colcannon and it came out
> > quite nice: https://postimg.cc/R3dgW2GC
>
> > Tossed in some sliced ham I needed to finish up.
> >
> >
> That is a dish I've never had, nor have I ever seen it prepared
> and served at a restaurant or anyone's home. But yes, I have
> heard of it.

Pastel vomit - like something that lands on the lawn 'round Easter.

On Wed, 1 May 2024 12:05:18 +0000
Retro Guy <retroguy@novabbs.com> wrote:

> ItsJoanNotJoAnn wrote:
>
> > What's being served from your kitchen this last day of April?
>
> > Here, it was a very large baked potato with plenty of butter,
> > salt, sour cream, and a few dashes of fresh ground pepper.
> > I scrubbed the skin so that was devoured as well. About
> > seven or eight pimento stuffed queen olives also were eaten.
>
> That sounds nice, I'm a big fan of potatoes and butter!
>
> I also had potatoes last night, I made Colcannon and it came out
> quite nice: https://postimg.cc/R3dgW2GC
>
> Tossed in some sliced ham I needed to finish up.
>

<shudder>

Looks like pastel dog barf.

On 2024-05-01, Retro Guy <retroguy@novabbs.com> wrote:
> Cindy Hamilton wrote:
>
>> On 2024-05-01, songbird <songbird@anthive.com> wrote:
>>> ItsJoanNotJoAnn wrote:
>>>
>>>> What's being served from your kitchen this last day of April?
>>>
>>> the last of the baked beans and baked spaghetti.
>>> also some carrots and peanut butter, shortbread cookies
>>> and chocolate chip cookies.
>>>
>>>
>>>> Here, it was a very large baked potato with plenty of butter,
>>>> salt, sour cream, and a few dashes of fresh ground pepper.
>>>> I scrubbed the skin so that was devoured as well. About
>>>> seven or eight pimento stuffed queen olives also were eaten.
>>>
>>> finding a good brand of olives has been a challenge
>>> recently. the sliced olives we bought last time were
>>> like little bits of chewy leather and they tasted rather
>>> icky to me. can't recall olives ever tasting this bad
>>> before.
>
>> Olive growers everywhere are suffering from bad weather. I
>> can't even find my preferred brand of extra-virgin olive oil
>> anymore.
>
>>> some places out manage to screw up a baked potato by
>>> using salt on the skin, but otherwise i've always eathen
>>> them.
>
>> Ah, salted baked potato skin. The best part. Even better is
>> when they soak the potato in brine so that the salt penetrates
>> to the inside.
>
> I agree. I coat with a little oil and salt and rub it over the potato, then bake right on the rack. It makes for a nice crispy skin (if that's what you want)

That's most definitely what I want. I've been known to scrape out most
of the interior and eat the skin and a quarter or half inch of the
"meat" of the potato.

--
Cindy Hamilton