On Wed, 3 Apr 2024 17:07:34 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:

>On 2024-04-03 11:24 a.m., cshenk wrote:
>> songbird wrote:
>>
>>> cshenk wrote:
>>> ...cracker barrel...
>>>> I figured so. Plenty of them around in various places I've lived.
>>>> There was an outlet of them at the mall in Anderson (nearest mall
>>>> from Clemson SC.) It was seasonal and mostly gift packs but they
>>>> had a little tasting selection. Introduced me to brie which I
>>>> adore!
>>>
>>> brie is great cheese. i also love the rind.
>>>
>>>
>>> songbird
>>
>> Same here. The rinds broken up make really nice brie bread!
>
>I eat the rind. It would be a waste to cut it off.

Indeed. I think even people with no teeth can easily eat it.

Bruce wrote:

> What kind of weirdo eats brie without the rinds?
>
>

🙋‍♀️

On Wed, 3 Apr 2024 21:20:44 +0000, ItsJoanNotJoAnn@webtv.net
(ItsJoanNotJoAnn) wrote:

>Bruce wrote:
>
>> What kind of weirdo eats brie without the rinds?
>>
>>
>
>🙋‍♀️

Don't tell any French people. They'll think youse are nuts.

In article <8fd5681c177a44300c9f11bcd5be488f@www.novabbs.com>,
ItsJoanNotJoAnn@webtv.net writes:
>>> I like to see what people who have never eaten certain regional dishes
>>> in the Southern US before think about particular types of so called
>>> "Southern" food. Cracker Barrel is fun! ;)
I make much better-seasoned chicken and dumplings. My "fancy" touch is a couple
of tempered eggs to the broth and toasting/roasting the dumplings before adding
them.

In article <toadncUS0c4ze5f7nZ2dnZfqn_WdnZ2d@giganews.com>, cshenk@virginia-
beach.net writes:
>Hadn't thought about it but I season the breading crumbs. Since I
>don't peel them off, works fine!

I cure, then marinate the meat, so it's plenty seasoned with a lightly-seasoned
coating. I actually want the inside of the meat to taste more seasoned than its
coating, in case some of it comes off. Another approach is to use salt and heat
for the meat, and flowery sweet for the breading.

In article <a94aa2eddda382f9d6d195cb04c31644@www.novabbs.org>,
gregorymorrow@msn.com writes:
>Usually they almost all lose that narcissism when they have children, but in
Jill's case she was born "barren", and so no kiddies to temper her utter self -
centeredness...

Too low a blow, bud! Aim higher and you might barely scratch decency
..

Orlando Enrique Fiol wrote:

> I make much better-seasoned chicken and dumplings. My "fancy" touch is a couple
> of tempered eggs to the broth and toasting/roasting the dumplings before adding
> them.
>
>
I'll take your word for it, but I don't eat chicken and dumplings.

On Thu, 4 Apr 2024 05:30:46 +0000, ItsJoanNotJoAnn@webtv.net
(ItsJoanNotJoAnn) wrote:

>Orlando Enrique Fiol wrote:
>
>> I make much better-seasoned chicken and dumplings. My "fancy" touch is a couple
>> of tempered eggs to the broth and toasting/roasting the dumplings before adding
>> them.
>>
>>
>I'll take your word for it, but I don't eat chicken and dumplings.

That can mean 2 things.

songbird wrote:

> cshenk wrote:
> ...brie and rinds...
> > Same here. The rinds broken up make really nice brie bread!
>
> that sounds good too but i can't say i've ever made
> a lot of breads with cheese in them. i like the real
> strong flavors of cheese as direct as i can get them
> most of the time. so adding them to bread just defeats
> my own preferences there...
>
> however, i'd eat it if it were put in front of me.
>
> my thing with brie and the rind is that most of them
> just remind me of mild mushrooms and i love most of the
> mushrooms i've eaten.
>
>
> songbird

That's ok, I do a fair number of 'special purpose' breads in addition
to general purpose.

One of the things a bread machine does special that isn't really
possible with 'hand made' is the middle seasoning point just after
first rise. add slivered smoked gouda. It will hit only the outside
1/3 inch or so and carry over a very cheesey experience to the crust.

On Thu, 04 Apr 2024 18:25:26 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:

>songbird wrote:
>
>> cshenk wrote:
>> ...brie and rinds...
>> > Same here. The rinds broken up make really nice brie bread!
>>
>> that sounds good too but i can't say i've ever made
>> a lot of breads with cheese in them. i like the real
>> strong flavors of cheese as direct as i can get them
>> most of the time. so adding them to bread just defeats
>> my own preferences there...
>>
>> however, i'd eat it if it were put in front of me.
>>
>> my thing with brie and the rind is that most of them
>> just remind me of mild mushrooms and i love most of the
>> mushrooms i've eaten.
>>
>> songbird
>
>That's ok, I do a fair number of 'special purpose' breads in addition
>to general purpose.
>
>One of the things a bread machine does special that isn't really
>possible with 'hand made' is the middle seasoning point just after
>first rise. add slivered smoked gouda. It will hit only the outside
>1/3 inch or so and carry over a very cheesey experience to the crust.

Yes, the bread machine can do things that hands can only dream of.
Right-o.

Orlando Enrique Fiol wrote:

> In article <a94aa2eddda382f9d6d195cb04c31644@www.novabbs.org>,
> gregorymorrow@msn.com writes:
>>Usually they almost all lose that narcissism when they have children, but in
> Jill's case she was born "barren", and so no kiddies to temper her utter self -
> centeredness...

> Too low a blow, bud! Aim higher and you might barely scratch decency

"Orlando, may I introduce you to Jill...???"

:-P

--
GM

Dave Smith wrote:

> On 2024-04-03 11:24 a.m., cshenk wrote:
> > songbird wrote:
> >
> > > cshenk wrote:
> > > ...cracker barrel...
> > > > I figured so. Plenty of them around in various places I've
> > > > lived. There was an outlet of them at the mall in Anderson
> > > > (nearest mall from Clemson SC.) It was seasonal and mostly
> > > > gift packs but they had a little tasting selection. Introduced
> > > > me to brie which I adore!
> > >
> >> brie is great cheese. i also love the rind.
> > >
> > >
> >> songbird
> >
> > Same here. The rinds broken up make really nice brie bread!
>
> I eat the rind. It would be a waste to cut it off.

I do both but the end piece is saved for making bread.

On Thu, 04 Apr 2024 19:10:11 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:

>Dave Smith wrote:
>
>> On 2024-04-03 11:24 a.m., cshenk wrote:
>> > songbird wrote:
>> >
>> > > cshenk wrote:
>> > > ...cracker barrel...
>> > > > I figured so. Plenty of them around in various places I've
>> > > > lived. There was an outlet of them at the mall in Anderson
>> > > > (nearest mall from Clemson SC.) It was seasonal and mostly
>> > > > gift packs but they had a little tasting selection. Introduced
>> > > > me to brie which I adore!
>> > >
>> >> brie is great cheese. i also love the rind.
>> > >
>> > >
>> >> songbird
>> >
>> > Same here. The rinds broken up make really nice brie bread!
>>
>> I eat the rind. It would be a waste to cut it off.
>
>I do both but the end piece is saved for making bread.

American barbarians (and one English).

ItsJoanNotJoAnn wrote:

> Orlando Enrique Fiol wrote:
>
> > I make much better-seasoned chicken and dumplings. My "fancy" touch
> > is a couple of tempered eggs to the broth and toasting/roasting
> > the dumplings before adding them.
> >
> >
> I'll take your word for it, but I don't eat chicken and dumplings.

I don't make them but I've had it. It was a common shipboard food,
especially on the Essex 1995-1998. It was actually good in how they
made it. They had both flour dumplings and potato types, both good.

Normal CVN meals have 2 or 3 choices of mains plus the forward galley
was fast food (sliders and something else). Usually 2 soup choices, 3
veggie sides and a big salad bar. Sweets too.

On Thu, 04 Apr 2024 19:37:13 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:

>ItsJoanNotJoAnn wrote:
>
>> Orlando Enrique Fiol wrote:
>>
>> > I make much better-seasoned chicken and dumplings. My "fancy" touch
>> > is a couple of tempered eggs to the broth and toasting/roasting
>> > the dumplings before adding them.
>> >
>> >
>> I'll take your word for it, but I don't eat chicken and dumplings.
>
>I don't make them but I've had it. It was a common shipboard food,
>especially on the Essex 1995-1998.

Ah yes, the Essex 1995-1998! Don't get me started!

On 4/3/2024 4:02 PM, Janet wrote:
> In article <cnd0ek-bge.ln1@anthive.com>,
> songbird@anthive.com says...
>>
>> cshenk wrote:
>> ...brie and rinds...
>>> Same here. The rinds broken up make really nice brie bread!
>>
>> that sounds good too but i can't say i've ever made
>> a lot of breads with cheese in them. i like the real
>> strong flavors of cheese as direct as i can get them
>> most of the time. so adding them to bread just defeats
>> my own preferences there...
>>
>> however, i'd eat it if it were put in front of me.
>>
>> my thing with brie and the rind is that most of them
>> just remind me of mild mushrooms and i love most of the
>> mushrooms i've eaten.
>
> I save the rinds from parmesan and brie, tasty addition
> to home made soup.
>
> Janet UK

Yes, the rinds are a tasty addition to soups.

Jill

On 4/3/2024 12:46 PM, songbird wrote:
> cshenk wrote:
> ...brie and rinds...
>> Same here. The rinds broken up make really nice brie bread!
>
> that sounds good too but i can't say i've ever made
> a lot of breads with cheese in them. i like the real
> strong flavors of cheese as direct as i can get them
> most of the time. so adding them to bread just defeats
> my own preferences there...
>
(snippage

The only cheese bread I make is a batter-type bread, not a risen yeast
bread. I think it's an old Betty Crocker or perhaps Good Housekeeping
recipe. AP Flour, baking powder, milk, butter, eggs, and grated sharp
cheddar cheese, stirred together into a nice batter and poured into a
greased round cake pan. Baked at @350F for 50-55 minutes or until a
toothpick in the center comes out clean.

Jill

jmcquown wrote:
> On 4/3/2024 4:02 PM, Janet wrote:
>> In article <cnd0ek-bge.ln1@anthive.com>,
>> songbird@anthive.com says...
>>>
>>> cshenk wrote:
>>> ...brie and rinds...
>>>> Same here. The rinds broken up make really nice brie bread!
>>>
>>>    that sounds good too but i can't say i've ever made
>>> a lot of breads with cheese in them.  i like the real
>>> strong flavors of cheese as direct as i can get them
>>> most of the time.  so adding them to bread just defeats
>>> my own preferences there...
>>>
>>>    however, i'd eat it if it were put in front of me.
>>>
>>>    my thing with brie and the rind is that most of them
>>> just remind me of mild mushrooms and i love most of the
>>> mushrooms i've eaten.
>>
>>    I save the rinds from parmesan and brie, tasty addition
>> to home made soup.
>>
>>    Janet UK
>
> Yes, the rinds are a tasty addition to soups.
>
> Jill

And also good to bait rat traps with, your majesty. Much better than
peasants who use peanut butter to attract low class rats.

jmcquown wrote:

> On 4/3/2024 12:46 PM, songbird wrote:
> > cshenk wrote:
> > ...brie and rinds...
> > > Same here. The rinds broken up make really nice brie bread!
> >
> > that sounds good too but i can't say i've ever made
> > a lot of breads with cheese in them. i like the real
> > strong flavors of cheese as direct as i can get them
> > most of the time. so adding them to bread just defeats
> > my own preferences there...
> >
> (snippage
>
> The only cheese bread I make is a batter-type bread, not a risen
> yeast bread. I think it's an old Betty Crocker or perhaps Good
> Housekeeping recipe. AP Flour, baking powder, milk, butter, eggs,
> and grated sharp cheddar cheese, stirred together into a nice batter
> and poured into a greased round cake pan. Baked at @350F for 50-55
> minutes or until a toothpick in the center comes out clean.
>
> Jill

Sounds close to this one.

MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Xxcarol's Brie, Pepper, Onion soda bread
Categories: Breads, Xxcarol
Yield: 6 Servings
2 c Flour, white all purpose
1 ts Salt
1/3 c Butter
1 c Slivered brie (or small bits
1/2 c Fine chopped onion
1 tb Black pepper
2/3 c Milk
1 tb Baking soda
Start with all the dry ingredients and mix them well in a large bowl.
Now add the butter (softened but not melted) and chop that into the
mix as well as you reasonably can. Add the remaining ingredients and
mix to a dough. Using a preheated oven (always preheat when making
bread or fish!) bake at 450 degrees for about 25 minutes.

You can actually use any cheese I can think of for this (if using
cottage cheese, add a bit more flour if it seems to 'wet') and you
may want to vary the spice used to match the cheese type. The onions
are optional.

From the kitchen of: xxcarol Date: 06-26-97
Cooking
MMMMM

In article <ceafa1032a1216a9471e62f0ff1796bd@www.novabbs.com>,
ItsJoanNotJoAnn@webtv.net writes:
>I'll take your word for it, but I don't eat chicken and dumplings.

What do you dislike about the dish?

Orlando Enrique Fiol wrote:
> In article <ceafa1032a1216a9471e62f0ff1796bd@www.novabbs.com>,
> ItsJoanNotJoAnn@webtv.net writes:
>> I'll take your word for it, but I don't eat chicken and dumplings.
>
> What do you dislike about the dish?
>
>
I'm also curious, that can be delicious.

On 2024-04-06 5:37 p.m., Orlando Enrique Fiol wrote:
> In article <ceafa1032a1216a9471e62f0ff1796bd@www.novabbs.com>,
> ItsJoanNotJoAnn@webtv.net writes:
>> I'll take your word for it, but I don't eat chicken and dumplings.
>
> What do you dislike about the dish?

I can't speak for her but I the idea of braised chicken is in a sauce is
a turn off for me, especially if it is like an a la king type of sauce
or the filling of a chicken pot pie. I love all sorts of chicken dishes
but not that.

On 4/4/2024 1:30 AM, ItsJoanNotJoAnn wrote:
> Orlando Enrique Fiol wrote:
>
>> I make much better-seasoned chicken and dumplings. My "fancy" touch is
>> a couple of tempered eggs to the broth and toasting/roasting the
>> dumplings before adding them.
>>
>>
> I'll take your word for it, but I don't eat chicken and dumplings.

I'm a tad surprised to hear that, Joan. Good chicken & dumplings can be
a very nice filling meal. It's basially chicken stew. I don't,
however, care for "slicks". Those are the heavy, doughy, rolled out
dumplings that sit in your gut like lead. When I make chicken &
dumplings I make drop dumplings. They cook on the top of simmering
chicken stew and are light and airy, not heavy lumps of dough.

I'm not familiar with the "toasted dumplings" Orlando is describing.

Jill

On Sat, 6 Apr 2024 18:12:45 -0400, jmcquown <j_mcquown@comcast.net>
wrote:

>On 4/4/2024 1:30 AM, ItsJoanNotJoAnn wrote:
>> Orlando Enrique Fiol wrote:
>>
>>> I make much better-seasoned chicken and dumplings. My "fancy" touch is
>>> a couple of tempered eggs to the broth and toasting/roasting the
>>> dumplings before adding them.
>>>
>>>
>> I'll take your word for it, but I don't eat chicken and dumplings.
>
>I'm a tad surprised to hear that, Joan.

Why? The list of things you don't like is endless.

jmcquown wrote:
> On 4/4/2024 1:30 AM, ItsJoanNotJoAnn wrote:
>> Orlando Enrique Fiol wrote:
>>
>>> I make much better-seasoned chicken and dumplings. My "fancy" touch is a
>>> couple of tempered eggs to the broth and toasting/roasting the dumplings
>>> before adding them.
>>>
>>>
>> I'll take your word for it, but I don't eat chicken and dumplings.
>
> I'm a tad surprised to hear that, Joan.  Good chicken & dumplings can be a
> very nice filling meal.  It's basially chicken stew.  I don't, however,
> care for "slicks".  Those are the heavy, doughy, rolled out dumplings that
> sit in your gut like lead.

Indeed, your majesty. Those lead dumplings would destroy your guts and
leave our kingdom rudderless.

  When I make chicken & dumplings I make drop
> dumplings.  They cook on the top of simmering chicken stew and are light
> and airy, not heavy lumps of dough.
>

Ah, the finest of all dumplings, dropped from a royal syringe, each no more
than 10 mm.

> I'm not familiar with the "toasted dumplings" Orlando is describing.
>

That coarse fare is best left to the lower class folks, like our amigo,
senior orlando, your highness.

He may be an evil troll. Check him out closely, your highness, and ban him.

> Jill