It was today and good.

Lots of food, actually too much!

Dani brought 3 suitable sauces for the Lumpia for me, but folks ate
them as is mostly. @crunch@.

Sylvia made a great meatball dish in sauce. John brought Churches
Chicken tenders. Rob made 2 great types of deviled eggs and others had
pies, sushi and pancit. There were dips and chips and veggie platters.

On 2022-10-13, cshenk <cshenk@virginia-beach.net> wrote:

> Sylvia made a great meatball dish in sauce. John brought Churches
> Chicken tenders. Rob made 2 great types of deviled eggs and others had
> pies, sushi and pancit. There were dips and chips and veggie platters.

I always brought deviled eggs. I never took any home.
Eggs and mayo, that's it.

On 2022-10-16, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:

> I always brought deviled eggs. I never took any home.
> Eggs and mayo, that's it.

No paprika? Blasphemy!

On 2022-10-16, Mike Duffy <mxduffy@bell.net> wrote:
> On 2022-10-16, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:

>> I always brought deviled eggs. I never took any home.
>> Eggs and mayo, that's it.

> No paprika? Blasphemy!

Maybe? It's been twenty five years. Paprika sounds familiar, so let's
add that, but that's it!

On Thursday, October 13, 2022 at 6:54:18 AM UTC-4, cshenk wrote:
> It was today and good.
>
> Lots of food, actually too much!
>
> Dani brought 3 suitable sauces for the Lumpia for me, but folks ate
> them as is mostly. @crunch@.
>
> Sylvia made a great meatball dish in sauce. John brought Churches
> Chicken tenders. Rob made 2 great types of deviled eggs and others had
> pies, sushi and pancit. There were dips and chips and veggie platters.

That green tomato salsa (tomatillo, I think) is a great dip for corn chips, by the way.

On 2022-10-16, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
> On 2022-10-13, cshenk <cshenk@virginia-beach.net> wrote:
>
>> Sylvia made a great meatball dish in sauce. John brought Churches
>> Chicken tenders. Rob made 2 great types of deviled eggs and others had
>> pies, sushi and pancit. There were dips and chips and veggie platters.
>
>
> I always brought deviled eggs. I never took any home.
> Eggs and mayo, that's it.

I'm glad people liked them, but "deviled" implies something devilish,
like a touch of mustard or black pepper.

https://www.foodrepublic.com/2013/06/20/where-does-the-term-deviled-come-from/

I usually put mustard in the filling and then sprinkle them with
cayenne (it makes them pretty), but I don't take them to potlucks.

--
Cindy Hamilton

On Sun, 16 Oct 2022 09:12:41 GMT, Cindy Hamilton
<hamilton@invalid.com> wrote:

>On 2022-10-16, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
>> On 2022-10-13, cshenk <cshenk@virginia-beach.net> wrote:
>>
>>> Sylvia made a great meatball dish in sauce. John brought Churches
>>> Chicken tenders. Rob made 2 great types of deviled eggs and others had
>>> pies, sushi and pancit. There were dips and chips and veggie platters.
>>
>>
>> I always brought deviled eggs. I never took any home.
>> Eggs and mayo, that's it.
>
>I'm glad people liked them, but "deviled" implies something devilish,
>like a touch of mustard or black pepper.
>
>https://www.foodrepublic.com/2013/06/20/where-does-the-term-deviled-come-from/
>
>I usually put mustard in the filling and then sprinkle them with
>cayenne (it makes them pretty), but I don't take them to potlucks.

I don't care for deviled eggs and I won't eat them if someone makes
them, nothing appetizing if someone else smooshes and plays with the
yolks... for me the best deviled eggs are pickled eggs.

On Sun, 16 Oct 2022 08:46:45 -0400, Sheldon Martin <penmart01@aol.com>
wrote:

>On Sun, 16 Oct 2022 09:12:41 GMT, Cindy Hamilton
><hamilton@invalid.com> wrote:
>
>>On 2022-10-16, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
>>>
>>> I always brought deviled eggs. I never took any home.
>>> Eggs and mayo, that's it.
>>
>>I'm glad people liked them, but "deviled" implies something devilish,
>>like a touch of mustard or black pepper.
>>
>>https://www.foodrepublic.com/2013/06/20/where-does-the-term-deviled-come-from/
>>
>>I usually put mustard in the filling and then sprinkle them with
>>cayenne (it makes them pretty), but I don't take them to potlucks.
>
>I don't care for deviled eggs and I won't eat them if someone makes
>them, nothing appetizing if someone else smooshes and plays with the
>yolks... for me the best deviled eggs are pickled eggs.

As sold by kosher delis in Brooklyn!

--
Bruce
<https://emalm.com/?v=SQqZJ>

On Sunday, October 16, 2022 at 7:46:52 AM UTC-5, Sheldon wrote:
>
> I don't care for deviled eggs and I won't eat them if someone makes
> them, nothing appetizing if someone else smooshes and plays with the
> yolks... for me the best deviled eggs are pickled eggs.
>
Step aside Mr. Picky, I eat your portion of the deviled eggs.

Cindy Hamilton wrote: (deviled eggs)
> I usually put mustard in the filling and then sprinkle them with
> cayenne (it makes them pretty), but I don't take them to potlucks.

'bout the same as me. I wouldn't take them to potlucks either, I want
them all for myself! Screw the co-workers !

On 10/16/2022 2:08, Leonard Blaisdell wrote:
> On 2022-10-16, Mike Duffy<mxduffy@bell.net> wrote:
>> On 2022-10-16, Leonard Blaisdell<leoblaisdell@sbcglobal.net> wrote:
>
>>> I always brought deviled eggs. I never took any home.
>>> Eggs and mayo, that's it.
>
>> No paprika? Blasphemy!
>
> Maybe? It's been twenty five years. Paprika sounds familiar, so let's
> add that, but that's it!

Oh no, you can't get away without horseradish and powdered mustard!

On 10/17/2022 5:01 PM, Michael Trew wrote:
> On 10/16/2022 2:08, Leonard Blaisdell wrote:
>> On 2022-10-16, Mike Duffy<mxduffy@bell.net>  wrote:
>>> On 2022-10-16, Leonard Blaisdell<leoblaisdell@sbcglobal.net>  wrote:
>>
>>>> I always brought deviled eggs. I never took any home.
>>>> Eggs and mayo, that's it.
>>
>>> No paprika? Blasphemy!
>>
>> Maybe? It's been twenty five years. Paprika sounds familiar, so let's
>> add that, but that's it!
>
> Oh no, you can't get away without horseradish and powdered mustard!

I suppose you could do without the horseradish but likely not a bit of
powdered dry mustard and a sprinkling of paprika. That's how I remember
my mother making them.

Jill

On 10/17/2022 10:56 AM, Gary wrote:
> Cindy Hamilton wrote: (deviled eggs)
>> I usually put mustard in the filling and then sprinkle them with
>> cayenne (it makes them pretty), but I don't take them to potlucks.
>
> 'bout the same as me. I wouldn't take them to potlucks either, I want
> them all for myself! Screw the co-workers !
>
>
Where did you work that you had office pot lucks, Gary? Just curious.

I can't say anyone ever brought deviled eggs to office pot lucks. It's
more like a company picnic type food. :)

I've never been to an office pot luck with lumpia and co-workers
bringing different types of sauces to go with it. No sushi, either.

When we had departmental pot lucks there was a sign-up sheet so not
everyone would wind up bringing the same sort of thing. Usually
desserts but no actual food to have for lunch. That was sometimes a
problem before the sign-up sheet was instituted.

There were also some people (usually men) who constantly tried to wimp
out by offering to bring paper plates, paper napkins, etc. The company
took to stocking those things so it wouldn't be an option.

No one was required to bring food to the office pot luck to sample and
enjoy the food people brought. They were, however, kinda sorta noticed
for not having done anything to contribute to it.

Jill

On 2022-10-17, jmcquown <j_mcquown@comcast.net> wrote:
> On 10/17/2022 5:01 PM, Michael Trew wrote:
>> On 10/16/2022 2:08, Leonard Blaisdell wrote:
>>> On 2022-10-16, Mike Duffy<mxduffy@bell.net>  wrote:
>>>> On 2022-10-16, Leonard Blaisdell<leoblaisdell@sbcglobal.net>  wrote:
>>>
>>>>> I always brought deviled eggs. I never took any home.
>>>>> Eggs and mayo, that's it.
>>>
>>>> No paprika? Blasphemy!
>>>
>>> Maybe? It's been twenty five years. Paprika sounds familiar, so let's
>>> add that, but that's it!
>>
>> Oh no, you can't get away without horseradish and powdered mustard!
>
> I suppose you could do without the horseradish but likely not a bit of
> powdered dry mustard and a sprinkling of paprika. That's how I remember
> my mother making them.

I use dijon. A little vinegar tang is welcome, to offset the richness
of the yolks and mayo.

--
Cindy Hamilton

On 2022-10-17, jmcquown <j_mcquown@comcast.net> wrote:
> On 10/17/2022 10:56 AM, Gary wrote:
>> Cindy Hamilton wrote: (deviled eggs)
>>> I usually put mustard in the filling and then sprinkle them with
>>> cayenne (it makes them pretty), but I don't take them to potlucks.
>>
>> 'bout the same as me. I wouldn't take them to potlucks either, I want
>> them all for myself! Screw the co-workers !
>>
>>
> Where did you work that you had office pot lucks, Gary? Just curious.
>
> I can't say anyone ever brought deviled eggs to office pot lucks. It's
> more like a company picnic type food. :)
>
> I've never been to an office pot luck with lumpia and co-workers
> bringing different types of sauces to go with it. No sushi, either.

I brought sushi to an office potluck once. It was more usual for me to
bring some kind of vegetable dish, to provide a little relief from all
the heavy stuff other people brought.

--
Cindy Hamilton

On Tue, 18 Oct 2022 08:31:15 GMT, Cindy Hamilton
<hamilton@invalid.com> wrote:

>On 2022-10-17, jmcquown <j_mcquown@comcast.net> wrote:
>> On 10/17/2022 10:56 AM, Gary wrote:
>>> Cindy Hamilton wrote: (deviled eggs)
>>>> I usually put mustard in the filling and then sprinkle them with
>>>> cayenne (it makes them pretty), but I don't take them to potlucks.
>>>
>>> 'bout the same as me. I wouldn't take them to potlucks either, I want
>>> them all for myself! Screw the co-workers !
>>>
>>>
>> Where did you work that you had office pot lucks, Gary? Just curious.
>>
>> I can't say anyone ever brought deviled eggs to office pot lucks. It's
>> more like a company picnic type food. :)
>>
>> I've never been to an office pot luck with lumpia and co-workers
>> bringing different types of sauces to go with it. No sushi, either.
>
>I brought sushi to an office potluck once. It was more usual for me to
>bring some kind of vegetable dish, to provide a little relief from all
>the heavy stuff other people brought.

Dead animals and corn bread.

--
Bruce
<https://emalm.com/?v=SQqZJ>

jmcquown wrote:
> Gary wrote:
>> Cindy Hamilton wrote: (deviled eggs)
>>> I usually put mustard in the filling and then sprinkle them with
>>> cayenne (it makes them pretty), but I don't take them to potlucks.
>>
>> 'bout the same as me. I wouldn't take them to potlucks either, I want
>> them all for myself! Screw the co-workers !
>>
>>
> Where did you work that you had office pot lucks, Gary?  Just curious.

Not office but I worked in a furniture store while in college right
after high school. We did the potlucks occasionally. I would participate
but I found them to be just a stupid "bonding" activity.

For me, I worked with the people all morning and all afternoon.
We got along fine but I prefer lunch time to my private time.

Same when I moved back to the ocean and started painting.
No potlucks in the construction field, but the coworkers always wanted
me to go to lunch with them. No thanks, that's my break from work and
also the people I worked with.

On 10/18/2022 9:11 AM, Gary wrote:

>
> For me, I worked with the people all morning and all afternoon.
> We got along fine but I prefer lunch time to my private time.
>
> Same when I moved back to the ocean and started painting.
> No potlucks in the construction field, but the coworkers always wanted
> me to go to lunch with them. No thanks, that's my break from work and
> also the people I worked with.
>
>

Ate lunch with coworkers mostly for most of my working years. At my
last job, had lunch with the office manager (and occasionally others)
most every day for 27 years. Still talk to her once a week.

On 2022-10-17 10:56 a.m., Gary wrote:
> Cindy Hamilton wrote: (deviled eggs)
>> I usually put mustard in the filling and then sprinkle them with
>> cayenne (it makes them pretty), but I don't take them to potlucks.
>
> 'bout the same as me. I wouldn't take them to potlucks either, I want
> them all for myself! Screw the co-workers !
>
>
>

I think they are undervalued as a contribution. They are not expensive
to make, but they are fiddly things to make. You have all the shells to
remove carefully. You have to carefully cut the shelled eggs in half
without damaging the whites. Then you have to make the filling, pipe it
back in, arrange them on a platter and they are likely to slide off. It
is just a hell of a lot of work for something that people just pop into
their mouths. They are the sort of thing that people don't make because
they are too much work but will pork out on when someone else does the work.

On 2022-10-18, Dave Smith <adavid.smith@sympatico.ca> wrote:
> On 2022-10-17 10:56 a.m., Gary wrote:
>> Cindy Hamilton wrote: (deviled eggs)
>>> I usually put mustard in the filling and then sprinkle them with
>>> cayenne (it makes them pretty), but I don't take them to potlucks.
>>
>> 'bout the same as me. I wouldn't take them to potlucks either, I want
>> them all for myself! Screw the co-workers !
>>
>>
>>
>
> I think they are undervalued as a contribution. They are not expensive
> to make, but they are fiddly things to make. You have all the shells to
> remove carefully. You have to carefully cut the shelled eggs in half
> without damaging the whites. Then you have to make the filling, pipe it
> back in, arrange them on a platter and they are likely to slide off. It
> is just a hell of a lot of work for something that people just pop into
> their mouths. They are the sort of thing that people don't make because
> they are too much work but will pork out on when someone else does the work.

My problem with deviled eggs at potlucks is that I never know when some
fool puts sweet pickle relish in them until too late.

I occasionally make a couple for lunch. It's not a lot of work,
especially when the stakes are so low. If I tear one of the whites or
just messily jam the filling into them, nobody minds.

--
Cindy Hamilton

On Tuesday, October 18, 2022 at 9:38:29 AM UTC-5, Dave Smith wrote:
> >
> I think they are undervalued as a contribution. They are not expensive
> to make, but they are fiddly things to make.
>
Yes.
>
> You have all the shells to
> remove carefully. You have to carefully cut the shelled eggs in half
> without damaging the whites. Then you have to make the filling, pipe it
> back in, arrange them on a platter and they are likely to slide off.
>
Dedicated deviled egg makers have those special platters/carriers that
have the little wells in them that the egg nestles into nicely.
>
> It is just a hell of a lot of work for something that people just pop into
> their mouths. They are the sort of thing that people don't make because
> they are too much work but will pork out on when someone else does the work.
>
Yes, again. It seems just one is not enough, let's have some more. They do disappear
rather quickly.

On Tuesday, October 18, 2022 at 10:15:15 AM UTC-5, Cindy Hamilton wrote:
>
> My problem with deviled eggs at potlucks is that I never know when some
> fool puts sweet pickle relish in them until too late.
>
I'd druther have mine without sweet pickle or relish, too. But I'll still eat them.
>
> I occasionally make a couple for lunch. It's not a lot of work,
> especially when the stakes are so low. If I tear one of the whites or
> just messily jam the filling into them, nobody minds.
>
> Cindy Hamilton
>
I've had them with just a smallest amount of sour cream (a teaspoon?) mixed
into the mayo and they were excellent.

On Tue, 18 Oct 2022 15:15:08 GMT, Cindy Hamilton
<hamilton@invalid.com> wrote:

>On 2022-10-18, Dave Smith <adavid.smith@sympatico.ca> wrote:
>> On 2022-10-17 10:56 a.m., Gary wrote:
>>>
>>> 'bout the same as me. I wouldn't take them to potlucks either, I want
>>> them all for myself! Screw the co-workers !
>>>
>> I think they are undervalued as a contribution. They are not expensive
>> to make, but they are fiddly things to make. You have all the shells to
>> remove carefully. You have to carefully cut the shelled eggs in half
>> without damaging the whites. Then you have to make the filling, pipe it
>> back in, arrange them on a platter and they are likely to slide off. It
>> is just a hell of a lot of work for something that people just pop into
>> their mouths. They are the sort of thing that people don't make because
>> they are too much work but will pork out on when someone else does the work.
>
>My problem with deviled eggs at potlucks is that I never know when some
>fool puts sweet pickle relish in them until too late.

And then what happens? The princess is dismayed?

--
Bruce
<https://emalm.com/?v=SQqZJ>

On Tuesday, October 18, 2022 at 4:38:29 AM UTC-10, Dave Smith wrote:
> On 2022-10-17 10:56 a.m., Gary wrote:
> > Cindy Hamilton wrote: (deviled eggs)
> >> I usually put mustard in the filling and then sprinkle them with
> >> cayenne (it makes them pretty), but I don't take them to potlucks.
> >
> > 'bout the same as me. I wouldn't take them to potlucks either, I want
> > them all for myself! Screw the co-workers !
> >
> >
> >
> I think they are undervalued as a contribution. They are not expensive
> to make, but they are fiddly things to make. You have all the shells to
> remove carefully. You have to carefully cut the shelled eggs in half
> without damaging the whites. Then you have to make the filling, pipe it
> back in, arrange them on a platter and they are likely to slide off. It
> is just a hell of a lot of work for something that people just pop into
> their mouths. They are the sort of thing that people don't make because
> they are too much work but will pork out on when someone else does the work.

I'm going to have to make some deviled eggs. They don't seem to be too hard. I've made some food that seemed to be easy to make but were a drag. I just gots to know.

On Tuesday, October 18, 2022 at 5:15:15 AM UTC-10, Cindy Hamilton wrote:
> On 2022-10-18, Dave Smith <adavid...@sympatico.ca> wrote:
> > On 2022-10-17 10:56 a.m., Gary wrote:
> >> Cindy Hamilton wrote: (deviled eggs)
> >>> I usually put mustard in the filling and then sprinkle them with
> >>> cayenne (it makes them pretty), but I don't take them to potlucks.
> >>
> >> 'bout the same as me. I wouldn't take them to potlucks either, I want
> >> them all for myself! Screw the co-workers !
> >>
> >>
> >>
> >
> > I think they are undervalued as a contribution. They are not expensive
> > to make, but they are fiddly things to make. You have all the shells to
> > remove carefully. You have to carefully cut the shelled eggs in half
> > without damaging the whites. Then you have to make the filling, pipe it
> > back in, arrange them on a platter and they are likely to slide off. It
> > is just a hell of a lot of work for something that people just pop into
> > their mouths. They are the sort of thing that people don't make because
> > they are too much work but will pork out on when someone else does the work.
> My problem with deviled eggs at potlucks is that I never know when some
> fool puts sweet pickle relish in them until too late.
>
> I occasionally make a couple for lunch. It's not a lot of work,
> especially when the stakes are so low. If I tear one of the whites or
> just messily jam the filling into them, nobody minds.
>
> --
> Cindy Hamilton

Lumpia and sushi are popular foods to have at gatherings. What I've never seen is deviled eggs. That stuff looks like it might be good.
I made some Filipino pork adobo last night. That stunk up the kitchen all right. I sure hope the smell has dissipated by now.

https://photos.app.goo.gl/zT2HMcZwGwkCHXqv9