On 10/28/2023 12:10 PM, Dave Smith wrote:
>
> I used to save a lot of leftover stale bread. We had an Italian bakery
> in town and I used to buy a loaf at least once a week, but since I don't
> each much bread and my wife rarely has any, there was a lot of stale
> bread. I would let it dry out completely and then put it through the
> food processor to make crumbs. It was a surprisingly slow process and
> with a low yield of crumbs.

Can't be as slow as my method for making bread crumbs. I don't own a
food processor. Take the stale bread slices, crush by hand onto a
rimmed baking sheet, and roll the chunks into crumbs with a rolling pin.

On 2023-10-30 10:20 a.m., Michael Trew wrote:
> On 10/28/2023 12:10 PM, Dave Smith wrote:
>>
>> I used to save a lot of leftover stale bread. We had an Italian bakery
>> in town and I used to buy a loaf at least once a week, but since I don't
>> each much bread and my wife rarely has any, there was a lot of stale
>> bread. I would let it dry out completely and then put it through the
>> food processor to make crumbs. It was a surprisingly slow process and
>> with a low yield of crumbs.
>
> Can't be as slow as my method for making bread crumbs.  I don't own a
> food processor.  Take the stale bread slices, crush by hand onto a
> rimmed baking sheet, and roll the chunks into crumbs with a rolling pin.

That might actually be faster than doing them in a food processor. It
really did take a long time to chop them all down to the same size.

On 10/28/2023 5:49 PM, songbird wrote:
> Bruce wrote:
> ...
>> Everything needs the right amount of salt.
>
> i think it is often done too much out of
> habit and it doesn't really enhance the flavor
> to me.

That is true.

> like, i've never put salt on a salad. not
> once in my life.

I've never heard of someone salting a salad. Already seasoned salad
dressing, sure.

Well, I take that back. Grandma's lettuce and diced onions in salad
were always topped with vinegar, oil, and salt/pepper... But of course,
this was the dressing, assembled onto the salad.

> same for pepper. this topic reminds me that
> i should replace the pepper corns in my pepper
> grinder as they are probably 15-20 years old.

Boy, you must not use a lot of ground pepper. I would go through the
contents of a pepper mill in at least a year.

On 2023-10-30, Michael Trew <michael.trew@att.net> wrote:
> On 10/28/2023 5:49 PM, songbird wrote:
>> Bruce wrote:
>> ...
>>> Everything needs the right amount of salt.
>>
>> i think it is often done too much out of
>> habit and it doesn't really enhance the flavor
>> to me.
>
> That is true.
>
>> like, i've never put salt on a salad. not
>> once in my life.
>
> I've never heard of someone salting a salad. Already seasoned salad
> dressing, sure.

Well, now you have. I put salt in the salad dressing, then I douse
the salad with salt. If it's a big salad, I might salt it more than
once as I eat down through the layers.

> Well, I take that back. Grandma's lettuce and diced onions in salad
> were always topped with vinegar, oil, and salt/pepper... But of course,
> this was the dressing, assembled onto the salad.
>
>> same for pepper. this topic reminds me that
>> i should replace the pepper corns in my pepper
>> grinder as they are probably 15-20 years old.
>
> Boy, you must not use a lot of ground pepper. I would go through the
> contents of a pepper mill in at least a year.

I also pepper my salad, and almost all savory things that I eat. We
have two of those Atlas pepper mills and we fill them more than once
a year. A couple of other, smaller mills are used less frequently
and might be filled only once a year.

https://www.ebay.com/itm/285376782156

--
Cindy Hamilton

On 2023-10-30, Michael Trew wrote:

> Boy, you must not use a lot of ground pepper. I would go
> through the contents of a pepper mill in at least a year.

Context implies you should have said 'most' vs. 'least'.

Michael Trew wrote:
> On 10/28/2023 5:49 PM, songbird wrote:
....
> Well, I take that back. Grandma's lettuce and diced onions in salad
> were always topped with vinegar, oil, and salt/pepper... But of course,
> this was the dressing, assembled onto the salad.

right, to me that makes sense (but i'd not do it
myself).

>> same for pepper. this topic reminds me that
>> i should replace the pepper corns in my pepper
>> grinder as they are probably 15-20 years old.
>
> Boy, you must not use a lot of ground pepper. I would go through the
> contents of a pepper mill in at least a year.

haha, Mom has super-nasty reaction to all pepper
corns and some other spices. the worst is when
someone hides some white pepper in a gravy and
she doesn't know it. she loves mashed potatoes
and gravy but we hardly ever eat them when we go
out because many of the gravies are pre-made and
include pepper in some amounts.

i always have to make the gravy here and we
usually make it from mushrooms, onions, garlic
and cream of mushroom soup and any pan drippings
or deglazed pan. i can always eat mushrooms,
etc. :) once in a while i make a roux and use
that for the gravy thickener - for some reason
i do not like corn-starch as a thickener.

i do not have nearly the same reaction as Mom
(thank goodness), but i'm so used to dishes now
without black pepper that i don't really notice
it until someone includes it. probably the few
dishes i would add it back if i make them for
myself would be macaroni and cheese and once in
a while on cottage cheese - but now i've just
taken to using hot sauce and that is much more
flavor to me.

songbird

Dave Smith wrote:

> On 2023-10-30 10:20 a.m., Michael Trew wrote:
> > On 10/28/2023 12:10 PM, Dave Smith wrote:
> > >
> > > I used to save a lot of leftover stale bread. We had an Italian
> > > bakery in town and I used to buy a loaf at least once a week, but
> > > since I don't each much bread and my wife rarely has any, there
> > > was a lot of stale bread. I would let it dry out completely and
> > > then put it through the food processor to make crumbs. It was a
> > > surprisingly slow process and with a low yield of crumbs.
> >
> > Can't be as slow as my method for making bread crumbs.  I don't own
> > a food processor.  Take the stale bread slices, crush by hand onto
> > a rimmed baking sheet, and roll the chunks into crumbs with a
> > rolling pin.
>
>
> That might actually be faster than doing them in a food processor. It
> really did take a long time to chop them all down to the same size.

Probably is faster. I cut the excess or dried out to slices then cut
those to crutons. I'll generally let those dry as is in a wide mouth
jar then spice as needed when I use them. Crumbs go in another jar but
happen as I slice the bread. If I need more crumbs, I make them from
the crutons with either a can or rolling pin.

On 10/30/2023 10:20 AM, Michael Trew wrote:
> On 10/28/2023 12:10 PM, Dave Smith wrote:
>>
>> I used to save a lot of leftover stale bread. We had an Italian bakery
>> in town and I used to buy a loaf at least once a week, but since I don't
>> each much bread and my wife rarely has any, there was a lot of stale
>> bread. I would let it dry out completely and then put it through the
>> food processor to make crumbs. It was a surprisingly slow process and
>> with a low yield of crumbs.
>
> Can't be as slow as my method for making bread crumbs.  I don't own a
> food processor.  Take the stale bread slices, crush by hand onto a
> rimmed baking sheet, and roll the chunks into crumbs with a rolling pin.

I have to agree, Michael. A rolling pin actually works very well for
this! I would suggest putting some parchment or waxed paper on the
rimmed baking sheet and folding it over as you crush the bread (in
smaller batches). That's so you can catch any errant crumbs and use it
as a funnel to put into the bowl of breadcrumbs (I'm assuming you put
them in a bowl before using them in the recipe). Less cleanup on the
baking sheet, too.

Jill

On 10/30/2023 6:56 PM, cshenk wrote:
> Dave Smith wrote:
>
>> On 2023-10-30 10:20 a.m., Michael Trew wrote:
>>> On 10/28/2023 12:10 PM, Dave Smith wrote:
>>>>
>>>> I used to save a lot of leftover stale bread. We had an Italian
>>>> bakery in town and I used to buy a loaf at least once a week, but
>>>> since I don't each much bread and my wife rarely has any, there
>>>> was a lot of stale bread. I would let it dry out completely and
>>>> then put it through the food processor to make crumbs. It was a
>>>> surprisingly slow process and with a low yield of crumbs.
>>>
>>> Can't be as slow as my method for making bread crumbs.  I don't own
>>> a food processor.  Take the stale bread slices, crush by hand onto
>>> a rimmed baking sheet, and roll the chunks into crumbs with a
>>> rolling pin.
>>
>>
>> That might actually be faster than doing them in a food processor. It
>> really did take a long time to chop them all down to the same size.
>
> Probably is faster. I cut the excess or dried out to slices then cut
> those to crutons. I'll generally let those dry as is in a wide mouth
> jar then spice as needed when I use them.

Okay, you jumped from breadcrumbs to croutons. I'm not sure I
understand when you say you dry them *in* a jar? Seems to me there
would be more opportunity for icky stuff to grow if the cut bread isn't
already completely dry when put in the jar? Maybe I'm misreading this.

> Crumbs go in another jar but
> happen as I slice the bread. If I need more crumbs, I make them from
> the crutons with either a can or rolling pin.

I've found it's much easier to use a rolling pin. In fact, I've never
used my food processor to make crumbs of any kind.

Jill

On 10/29/2023 11:15 AM, songbird wrote:
> Gary wrote:
> ...
>> I had a little 8-ounce frozen turkey dinner the other day.
>> It was tasty but only 240 calories. Everyone needs to eat way more than
>> that just to stay alive. This "appetizer" contained 57% of the daily
>> recommended amount of sodium. Good grief!
>
> a few months ago Mom was talking about how she
> wanted to buy some tv dinners and i recalled how
> bad they were and asked her not to as we make
> much better burgers of our own. she agreed with
> me because i also reminded her of how much odd
> smoke flavorings and other stuff they used in
> them. she just can't eat that any longer without
> her mouth blowing up. :(
>
>
> songbird

I don't know how old your mother is, songbird, but "TV dinners" have
come a long way. (Beats the heck out of eating Spaghettio's.)

Do you know what is she talking about when she says she wants to buy
some "TV dinners?" Have you asked? Why do you assume what she's asking
for would have smoke flavourings or any kind of spicy stuff that would
make her mouth blow up?

There are definitely still some rather bland TV dinners out there.
Maybe she's trying to tell you something.

Jill

jmcquown wrote:
> On 10/29/2023 11:15 AM, songbird wrote:
>> Gary wrote:
>> ...
>>> I had a little 8-ounce frozen turkey dinner the other day.
>>> It was tasty but only 240 calories. Everyone needs to eat way more than
>>> that just to stay alive. This "appetizer" contained 57% of the daily
>>> recommended amount of sodium. Good grief!
>>
>> a few months ago Mom was talking about how she
>> wanted to buy some tv dinners and i recalled how
>> bad they were and asked her not to as we make
>> much better burgers of our own. she agreed with
>> me because i also reminded her of how much odd
>> smoke flavorings and other stuff they used in
>> them. she just can't eat that any longer without
>> her mouth blowing up. :(
>>
>>
>> songbird
>
> I don't know how old your mother is, songbird, but "TV dinners" have
> come a long way. (Beats the heck out of eating Spaghettio's.)
>
> Do you know what is she talking about when she says she wants to buy
> some "TV dinners?" Have you asked? Why do you assume what she's asking
> for would have smoke flavourings or any kind of spicy stuff that would
> make her mouth blow up?

i knew exactly what she was planning on getting.
a specific brand.

> There are definitely still some rather bland TV dinners out there.
> Maybe she's trying to tell you something.

no, it was settled and decided. she really did not
want what she was going to buy and i would have been
stuck eating the horrid things. i did not want them
either.

at times now she buys things without really reading
the label and so they are not the right things she
thought they were. there's other stuff going on too.
getting old is not for the weak.

songbird

On Monday, October 30, 2023 at 6:32:08 PM UTC-5, jmcquown wrote:
> On 10/29/2023 11:15 AM, songbird wrote:
> > Gary wrote:
> > ...
> >> I had a little 8-ounce frozen turkey dinner the other day.
> >> It was tasty but only 240 calories. Everyone needs to eat way more than
> >> that just to stay alive. This "appetizer" contained 57% of the daily
> >> recommended amount of sodium. Good grief!
> >
> > a few months ago Mom was talking about how she
> > wanted to buy some tv dinners and i recalled how
> > bad they were and asked her not to as we make
> > much better burgers of our own. she agreed with
> > me because i also reminded her of how much odd
> > smoke flavorings and other stuff they used in
> > them. she just can't eat that any longer without
> > her mouth blowing up. :(
> >
> >
> > songbird
> I don't know how old your mother is, songbird, but "TV dinners" have
> come a long way. (Beats the heck out of eating Spaghettio's.)
>
> Do you know what is she talking about when she says she wants to buy
> some "TV dinners?" Have you asked? Why do you assume what she's asking
> for would have smoke flavourings or any kind of spicy stuff that would
> make her mouth blow up?
>
> There are definitely still some rather bland TV dinners out there.
> Maybe she's trying to tell you something.
>
That songbird is a shitty cook, and even TV dinners
would be preferable to his cooking? Is that what
you mean?
>
> Jill

--Bryan

On 10/30/2023 10:23 AM, Michael Trew wrote:
> On 10/28/2023 5:49 PM, songbird wrote:
>> Bruce wrote:
>> ...
>>> Everything needs the right amount of salt.
>>
>>    i think it is often done too much out of
>> habit and it doesn't really enhance the flavor
>> to me.
>
> That is true.
>
>>    like, i've never put salt on a salad.  not
>> once in my life.
>
> I've never heard of someone salting a salad.  Already seasoned salad
> dressing, sure.
>
> Well, I take that back.  Grandma's lettuce and diced onions in salad
> were always topped with vinegar, oil, and salt/pepper...  But of course,
> this was the dressing, assembled onto the salad.
>
>>    same for pepper.  this topic reminds me that
>> i should replace the pepper corns in my pepper
>> grinder as they are probably 15-20 years old.
>
> Boy, you must not use a lot of ground pepper.  I would go through the
> contents of a pepper mill in at least a year.

Heh You're both lightweights in the black pepper use category.
I probably use more that the law allows.

When I use my pepper mill exclusively, refill within 2 weeks or so.
I also keep pre-ground on hand for basic cooking/pepper use.

On Tuesday, October 31, 2023 at 9:10:52 AM UTC-5, Gary wrote:
> On 10/30/2023 10:23 AM, Michael Trew wrote:
> > On 10/28/2023 5:49 PM, songbird wrote:
> >> Bruce wrote:
> >> ...
> >>> Everything needs the right amount of salt.
> >>
> >> i think it is often done too much out of
> >> habit and it doesn't really enhance the flavor
> >> to me.
> >
> > That is true.
> >
> >> like, i've never put salt on a salad. not
> >> once in my life.
> >
> > I've never heard of someone salting a salad. Already seasoned salad
> > dressing, sure.
> >
> > Well, I take that back. Grandma's lettuce and diced onions in salad
> > were always topped with vinegar, oil, and salt/pepper... But of course,
> > this was the dressing, assembled onto the salad.
> >
> >> same for pepper. this topic reminds me that
> >> i should replace the pepper corns in my pepper
> >> grinder as they are probably 15-20 years old.
> >
> > Boy, you must not use a lot of ground pepper. I would go through the
> > contents of a pepper mill in at least a year.
> Heh You're both lightweights in the black pepper use category.
> I probably use more that the law allows.
>
> When I use my pepper mill exclusively, refill within 2 weeks or so.
> I also keep pre-ground on hand for basic cooking/pepper use.
>
I saw my brother for the first time in a couple of years, and
had more conversation with him than I have for many, many
years. I brought up that he is the only person I've seen who
might put more black pepper on his fried eggs than I do.

--Bryan

On Tue, 31 Oct 2023 08:14:04 -0700 (PDT), Bryan Simmons
<bryangsimmons@gmail.com> wrote:

>On Tuesday, October 31, 2023 at 9:10:52 AM UTC-5, Gary wrote:
>> On 10/30/2023 10:23 AM, Michael Trew wrote:
>> > On 10/28/2023 5:49 PM, songbird wrote:
>> >> Bruce wrote:
>> >> ...
>> >>> Everything needs the right amount of salt.
>> >>
>> >> i think it is often done too much out of
>> >> habit and it doesn't really enhance the flavor
>> >> to me.
>> >
>> > That is true.
>> >
>> >> like, i've never put salt on a salad. not
>> >> once in my life.
>> >
>> > I've never heard of someone salting a salad. Already seasoned salad
>> > dressing, sure.
>> >
>> > Well, I take that back. Grandma's lettuce and diced onions in salad
>> > were always topped with vinegar, oil, and salt/pepper... But of course,
>> > this was the dressing, assembled onto the salad.
>> >
>> >> same for pepper. this topic reminds me that
>> >> i should replace the pepper corns in my pepper
>> >> grinder as they are probably 15-20 years old.
>> >
>> > Boy, you must not use a lot of ground pepper. I would go through the
>> > contents of a pepper mill in at least a year.
>> Heh You're both lightweights in the black pepper use category.
>> I probably use more that the law allows.
>>
>> When I use my pepper mill exclusively, refill within 2 weeks or so.
>> I also keep pre-ground on hand for basic cooking/pepper use.
>>
>I saw my brother for the first time in a couple of years, and
>had more conversation with him than I have for many, many
>years. I brought up that he is the only person I've seen who
>might put more black pepper on his fried eggs than I do.

Yes, that must have been a very deep and meaningful conversation after
all those years.

jmcquown wrote:

> On 10/30/2023 6:56 PM, cshenk wrote:
> > Dave Smith wrote:
> >
> > > On 2023-10-30 10:20 a.m., Michael Trew wrote:
> > > > On 10/28/2023 12:10 PM, Dave Smith wrote:
> > > > >
> > > > > I used to save a lot of leftover stale bread. We had an
> > > > > Italian bakery in town and I used to buy a loaf at least once
> > > > > a week, but since I don't each much bread and my wife rarely
> > > > > has any, there was a lot of stale bread. I would let it dry
> > > > > out completely and then put it through the food processor to
> > > > > make crumbs. It was a surprisingly slow process and with a
> > > > > low yield of crumbs.
> > > >
> > > > Can't be as slow as my method for making bread crumbs.  I don't
> > > > own a food processor.  Take the stale bread slices, crush by
> > > > hand onto a rimmed baking sheet, and roll the chunks into
> > > > crumbs with a rolling pin.
> > >
> > >
> > > That might actually be faster than doing them in a food
> > > processor. It really did take a long time to chop them all down
> > > to the same size.
> >
> > Probably is faster. I cut the excess or dried out to slices then
> > cut those to crutons. I'll generally let those dry as is in a wide
> > mouth jar then spice as needed when I use them.
>
> Okay, you jumped from breadcrumbs to croutons. I'm not sure I
> understand when you say you dry them in a jar? Seems to me there
> would be more opportunity for icky stuff to grow if the cut bread
> isn't already completely dry when put in the jar? Maybe I'm
> misreading this.

You are. It's already dried out bread and if not that dry, it's dried
then put in the jar.

>
> > Crumbs go in another jar but
> > happen as I slice the bread. If I need more crumbs, I make them
> > from the crutons with either a can or rolling pin.
>
> I've found it's much easier to use a rolling pin. In fact, I've
> never used my food processor to make crumbs of any kind.
>
> Jill

That's workable too but cans are close by in my kitchen and rolling
pins take some digging out since I rarely use them.

On 10/31/2023 12:09 AM, songbird wrote:
> jmcquown wrote:
>> On 10/29/2023 11:15 AM, songbird wrote:
>>> Gary wrote:
>>> ...
>>>> I had a little 8-ounce frozen turkey dinner the other day.
>>>> It was tasty but only 240 calories. Everyone needs to eat way more than
>>>> that just to stay alive. This "appetizer" contained 57% of the daily
>>>> recommended amount of sodium. Good grief!
>>>
>>> a few months ago Mom was talking about how she
>>> wanted to buy some tv dinners and i recalled how
>>> bad they were and asked her not to as we make
>>> much better burgers of our own. she agreed with
>>> me because i also reminded her of how much odd
>>> smoke flavorings and other stuff they used in
>>> them. she just can't eat that any longer without
>>> her mouth blowing up. :(
>>>
>>>
>>> songbird
>>
>> I don't know how old your mother is, songbird, but "TV dinners" have
>> come a long way. (Beats the heck out of eating Spaghettio's.)
>>
>> Do you know what is she talking about when she says she wants to buy
>> some "TV dinners?" Have you asked? Why do you assume what she's asking
>> for would have smoke flavourings or any kind of spicy stuff that would
>> make her mouth blow up?
>
> i knew exactly what she was planning on getting.
> a specific brand.
>
>
>> There are definitely still some rather bland TV dinners out there.
>> Maybe she's trying to tell you something.
>
> no, it was settled and decided. she really did not
> want what she was going to buy and i would have been
> stuck eating the horrid things. i did not want them
> either.
>
> at times now she buys things without really reading
> the label and so they are not the right things she
> thought they were. there's other stuff going on too.
> getting old is not for the weak.
>
>
> songbird

Trust me, I dealt with cooking for both of my elderly (in their 80's)
parents. I simply couldn't tell from your post what "TV dinners" you
were talking about.

Jill

jmcquown wrote:

> On 10/30/2023 10:20 AM, Michael Trew wrote:
> > On 10/28/2023 12:10 PM, Dave Smith wrote:
> > >
> > > I used to save a lot of leftover stale bread. We had an Italian
> > > bakery in town and I used to buy a loaf at least once a week, but
> > > since I don't each much bread and my wife rarely has any, there
> > > was a lot of stale bread. I would let it dry out completely and
> > > then put it through the food processor to make crumbs. It was a
> > > surprisingly slow process and with a low yield of crumbs.
> >
> > Can't be as slow as my method for making bread crumbs.  I don't own
> > a food processor.  Take the stale bread slices, crush by hand onto
> > a rimmed baking sheet, and roll the chunks into crumbs with a
> > rolling pin.
>
> I have to agree, Michael. A rolling pin actually works very well for
> this! I would suggest putting some parchment or waxed paper on the
> rimmed baking sheet and folding it over as you crush the bread (in
> smaller batches). That's so you can catch any errant crumbs and use
> it as a funnel to put into the bowl of breadcrumbs (I'm assuming you
> put them in a bowl before using them in the recipe). Less cleanup on
> the baking sheet, too.
>
> Jill

I'm sure it works but why waste parchment or wax paper? Michael and I
are 'minimalists' on waste.

I do have a big muslin bag (washable so reusable) which I use at times
if I have a big load of crutons to crush down.

On 10/31/2023 5:45 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 10/30/2023 10:20 AM, Michael Trew wrote:
>>> On 10/28/2023 12:10 PM, Dave Smith wrote:
>>>>
>>>> I used to save a lot of leftover stale bread. We had an Italian
>>>> bakery in town and I used to buy a loaf at least once a week, but
>>>> since I don't each much bread and my wife rarely has any, there
>>>> was a lot of stale bread. I would let it dry out completely and
>>>> then put it through the food processor to make crumbs. It was a
>>>> surprisingly slow process and with a low yield of crumbs.
>>>
>>> Can't be as slow as my method for making bread crumbs.  I don't own
>>> a food processor.  Take the stale bread slices, crush by hand onto
>>> a rimmed baking sheet, and roll the chunks into crumbs with a
>>> rolling pin.
>>
>> I have to agree, Michael. A rolling pin actually works very well for
>> this! I would suggest putting some parchment or waxed paper on the
>> rimmed baking sheet and folding it over as you crush the bread (in
>> smaller batches). That's so you can catch any errant crumbs and use
>> it as a funnel to put into the bowl of breadcrumbs (I'm assuming you
>> put them in a bowl before using them in the recipe). Less cleanup on
>> the baking sheet, too.
>>
>> Jill
>
> I'm sure it works but why waste parchment or wax paper? Michael and I
> are 'minimalists' on waste.
>
> I do have a big muslin bag (washable so reusable) which I use at times
> if I have a big load of crutons to crush down.

I don't do a lot of crushing of bread into crumbs but waxed paper is
dirt cheap. Surely costs less than having to wash a muslin bag.

Jill

jmcquown wrote:
> On 10/31/2023 5:45 PM, cshenk wrote:
....
>> I'm sure it works but why waste parchment or wax paper? Michael and I
>> are 'minimalists' on waste.
>>
>> I do have a big muslin bag (washable so reusable) which I use at times
>> if I have a big load of crutons to crush down.
>
> I don't do a lot of crushing of bread into crumbs but waxed paper is
> dirt cheap. Surely costs less than having to wash a muslin bag.

minimalists on waste...

but you could always just wipe the wax paper off
and keep it for the next time. we tend to just use
large ziplock bags for such things and reuse them
until they get too many holes in them.

songbird

jmcquown wrote:
....
> Trust me, I dealt with cooking for both of my elderly (in their 80's)
> parents. I simply couldn't tell from your post what "TV dinners" you
> were talking about.

horrible mass produced over salted and poorly
spiced chunks of vaguely meatlike salisbury steak
including a sauce which probably had more caramel
color in there than anything else other than yet
more salt and cruddy spices, etc.

i'd had them before, hated them, decided i
would not even feed them to someone i disliked
and the freezer space is much more valueable for
things we do like.

the ingredients had some kind of pepper or
other spice in there which blew up Mom's mouth
reactions too so it really was a bad idea on
her part. sometimes i have to step in and tell
her flat out that we've tried and done that
before and it wasn't good (or even worth the
money).

songbird

On Friday, October 27, 2023 at 9:27:28 PM UTC-5, itsjoan...@webtv.net wrote:
> On Friday, October 27, 2023 at 8:15:38 PM UTC-5, Ed P wrote:
> >
> > Had dinner with someone the other night and the meatballs were pre-made
> > frozen from the supermarket. Ate one, hope to never have another. Got
> > me thinking, I miss the ones my wife made using Aunt Angie's recipe from
> > a couple of generations ago.
> >
> > Being Italian, they usually had some good Italian bread in the house.
> > Set some aside to get stale.
> >
> > For the meat, 50% beef, 25% veal, 25% pork. Yes, you can use all beef
> > but the mix is the best.
> >
> > Soak the stale bread in water for about 15 minutes, then pull apart and
> > mix in with the meat. Add in some grated Parmesan cheese, salt and
> > pepper. Mix well, then form into balls.
> >
> > In a pan, fry the meatballs to a nice outer crust. Of course, the sauce
> > has been cooking already for over an hour so just toss in the meatballs
> > as cooked. Serve in about an hour.
> >
> > As an aside, since the sauce is cooking, you would have tossed in that
> > leftover pork chop or chicken breast too. Adds to the flavor.
> >
> I don't make meatballs, but I have cooked a portion of fresh hamburger meat
> in a hobo pack. I've used breadcrumbs or even crushed saltine crackers soaked
> in a bit of milk until they become mush. That and seasonings are mixed into
> the meat and surrounded with onions and potatoes.
>
That does seem like the sort of thing that a hobo would
enjoy. I hope that he *showed his appreciation*, if you
know what I mean. I wonder what symbol he scratched
onto your fence post as he was leaving. Probably the one
that looks like a pussycat.
https://www.pinterest.com/pin/509329039089409048/

--Bryan

Bryan Simmons wrote:

> On Friday, October 27, 2023 at 9:27:28 PM UTC-5, itsjoan...@webtv..net wrote:
> > On Friday, October 27, 2023 at 8:15:38 PM UTC-5, Ed P wrote:
> > >
> > > Had dinner with someone the other night and the meatballs were pre-made
> > > frozen from the supermarket. Ate one, hope to never have another. Got
> > > me thinking, I miss the ones my wife made using Aunt Angie's recipe from
> > > a couple of generations ago.
> > >
> > > Being Italian, they usually had some good Italian bread in the house.
> > > Set some aside to get stale.
> > >
> > > For the meat, 50% beef, 25% veal, 25% pork. Yes, you can use all beef
> > > but the mix is the best.
> > >
> > > Soak the stale bread in water for about 15 minutes, then pull apart and
> > > mix in with the meat. Add in some grated Parmesan cheese, salt and
> > > pepper. Mix well, then form into balls.
> > >
> > > In a pan, fry the meatballs to a nice outer crust. Of course, the sauce
> > > has been cooking already for over an hour so just toss in the meatballs
> > > as cooked. Serve in about an hour.
> > >
> > > As an aside, since the sauce is cooking, you would have tossed in that
> > > leftover pork chop or chicken breast too. Adds to the flavor.
> > >
> > I don't make meatballs, but I have cooked a portion of fresh hamburger meat
> > in a hobo pack. I've used breadcrumbs or even crushed saltine crackers soaked
> > in a bit of milk until they become mush. That and seasonings are mixed into
> > the meat and surrounded with onions and potatoes.
> >
> That does seem like the sort of thing that a hobo would
> enjoy. I hope that he *showed his appreciation*, if you
> know what I mean. I wonder what symbol he scratched
> onto your fence post as he was leaving. Probably the one
> that looks like a pussycat.
> https://www.pinterest.com/pin/509329039089409048/

Wow, I think I've seen reference to those hobo symbols in 1930's Depression - era
movies...

There was a whole big "hobo culture" back then...

--
GM

On Wed, 1 Nov 2023 11:58:17 -0700 (PDT), bruce bowser
<bruce1.9bowser@gmail.com> wrote:

>On Wednesday, November 1, 2023 at 8:51:23 AM UTC-4, songbird wrote:
>> jmcquown wrote:
>> ...
>> > Trust me, I dealt with cooking for both of my elderly (in their 80's)
>> > parents. I simply couldn't tell from your post what "TV dinners" you
>> > were talking about.
>> horrible mass produced over salted and poorly
>> spiced chunks of vaguely meatlike salisbury steak
>> including a sauce which probably had more caramel
>> color in there than anything else other than yet
>> more salt and cruddy spices, etc.
>>
>> i'd had them before, hated them, decided i
>> would not even feed them to someone i disliked
>> and the freezer space is much more valueable for
>> things we do like.
>>
>> the ingredients had some kind of pepper or
>> other spice in there which blew up Mom's mouth
>> reactions too so it really was a bad idea on
>> her part. sometimes i have to step in and tell
>> her flat out that we've tried and done that
>> before and it wasn't good (or even worth the
>> money).
>
>Just remember, Salisbury steak has to always be fire-grilled. Otherwise, its not Salisbury steak.

"No, Salisbury steak is not always grilled. It can also be baked,
fried, or seared."
(Source: my artificial friend)

songbird wrote:

> jmcquown wrote:
> > On 10/31/2023 5:45 PM, cshenk wrote:
> ...
> >> I'm sure it works but why waste parchment or wax paper? Michael
> and I >> are 'minimalists' on waste.
> >>
> >> I do have a big muslin bag (washable so reusable) which I use at
> times >> if I have a big load of crutons to crush down.
> >
> > I don't do a lot of crushing of bread into crumbs but waxed paper
> > is dirt cheap. Surely costs less than having to wash a muslin bag.
>
> minimalists on waste...
>
> but you could always just wipe the wax paper off
> and keep it for the next time. we tend to just use
> large ziplock bags for such things and reuse them
> until they get too many holes in them.
>
>
> songbird

That works (to wipe wax paper off). You can also use newspaper or the
larger junkmail envelopes. I often get a second use from bread bags (I
have a roll of 2,000 with about 1,000 left after several years).

I don't buy stuff to just toss it into landfill after a single use.
I'm not perfect but I make an attempt to reduce my carbon and waste
footprints. Michael may be just more into the economy of it all and
wax paper is 2.99 that he can spend on spend on something else.