A place to talk about everything from fine dining to munching out. Have you got a favorite food, restaurant, or recipe you'd like to share with us? Message Lifetime: 90 days Each Forum consists of a message database with attached files. There are eight basic levels of user access: Zero, Read, Download, Write, Upload, Co-Op, Forum-Op, and Sysop. "Read" access means that you can read messages only; "Download" access means you can also download files; "Write" access allows you to write (or post) messages; "Upload" access means that you can also upload attachments, but that the Forum-Op must approve them for download; "Co-Op" uploads are "pre-approved". You have "Sysop" access to this Forum. Your Forum-Op is "Kamakazi Munchkin". Please note: your account is charged 60 credits for each minute you spend in this Forum. In addition, you are given 300 credits each time you write a message, given 300 credits for each file uploaded, and not charged for each file downloaded. If a file you upload is approved for download, the Forum-Op might arrange for you to receive a bonus. All messages posted to this Forum are preserved indefinitely, until erased by the Forum-Op. Welcome, Sysop, to EatOut: Got the munchies??? Date: Wednesday, December 30, 1992 8:34pm Forum: EatOut From: Kkid Msg#: 280306 To: ** ALL ** *EXEMPT* Re: Eat this! (Copy by Lythande, Reply to #279774) (8 replies) Here's a diet for your enjoyment... STRESS DIET BREAKFEAST 1/2 Grapefruit 1 slice whole wheat toast 8 oz. Skim milk LUNCH 2 oz. lean broiled chicken breast 1 cup steamed zucchini 1 Oreo cooki Herb tea MID-AFTERNOON SNACK Rest of the package of Oreos 1 quart Rockey Road Ice Cream 1 jar hot fudge DINNER 2 loaves garlic bread Large pepperoni and mushroom pizza Large pitcher of beer 3 Milky Way candybars Entire Frozen Cheesecake (eaten directly from the freezer) DIET TIPS 1. If no one sees you eat it - it has no calories. 2. If you drink a diet soda with a candy bar, they cancel each other out. 3. When eating with someone else, calories don't count if both eat the same amount. 4. Food used for medicinal purposes NEVER counts. Such as: Hot Chocolate, Brandy, Toast, and Sara Lee Cheese Cake. 5. If you fatten up everyone else around you - then you look thinner. 6. Movie related foods don't count because they are simply part of the entire entertainment experience and not a part of one's personal fuel, such as Milk Duds, Popcorn with butter, Junior Mints, and Red Licorice. 7. Cookie pieces contain no calories. The process of breakage causes caloric leakage. Date: Monday, February 1, 1993 12:51pm Forum: EatOut From: Rhonda Lee Msg#: 300419 To: Lythande *EXEMPT* Re: Cinnamon Applie Walnut Muffins (Reply to #300381, Reply to #299774, Reply to #299771, R*) (1 reply) okay, it's easy: Preheat oven to 400 -- grease 12 muffin tins. Mix 2 cups flour, 2/3 cup sugar, 3 tsp baking poweder, 1/2 tsp salt, 1 and 1/2 tsps cinnamon, 1 cup grated apple, 1/3 cup chopped walnuts. Add 1 egg, 1 cup milk, 1/4 cup oil. Mix 'til still lumpy. Pour into muffins tins and sprinkle top with cinnamon. Bake 25-30 minutes! Viola! Let me know how they turn out! Date: Wednesday, February 3, 1993 10:12am Forum: EatOut From: Vibrantm Msg#: 301480 To: ** ALL ** *EXEMPT* Re: BREW.FAQ Home Brewing Info Text File File: BREW.FAQ (1 reply) Impatient with the blandness of beers at your local gin mill or deli? Download the attached information file about home brewing, which is legal and interesting. Date: Tuesday, March 9, 1993 1:32am Forum: EatOut From: Vibrantm Msg#: 324376 To: ** ALL ** *EXEMPT* Re: More on Mead - From the Internet/Usenet (2 replies) Date: Sat, 6 Mar 1993 12:34:30 GMT Someone asked about making mead. Probably this really belongs in a brewing newsgroup or something like that, but as it was requested here . It is first important to draw a distinction between true mead, and the stuff sometimes sold under the name of mead in shops. More often than not (at least, in the UK) such commercial "mead" is in fact just a liqueur composed of water, honey and brandy, with perhaps some fermented grape juice or such like. This is generally horribly sweet, and not at all like the real thing, which is the result of fermenting honey dissolved in water. It may be anything from quite dry to very sweet. However, making the real stuff takes far too long for most commercial manufacturers. If, however, you have patience and a basic grasp of home wine making, you can make it yourself. It is quite delectable and certainly worth the wait. The choice of honey will effect the taste of the mead. Particularly, some honeys produce poor mead. Notably, avoid Australian honey (eucalyptus in even small amounts gives a cough medicine taste!). Also honeys from areas where oilseed rape is grown are best avoided (important in the UK). Heather honey is regarded by many as the best (but is expensive). Other good honeys are orange blossom (a hint of orange is detectable in the finished product; makes an excellent sweet dessert mead), and also clover honey. Light set honey is best for dry meads; save the darker runny stuff for heavy sweet mead (good with spices infused for Christmas). Oh, yes .. generally speaking, reckon on honey being about 77 percent sugars. First the honey must be dissolved in hot water. Use a STAINLESS STEEL pan (never aluminium; or the finished product may be hazy). To make one gallon, say, we will dissolve around 3-4 lb of honey in four or five pints of water. Heat gently to a simmer, but do not boil, or flavour will be lost. Skim of the wax, pollen and other stuff which will form a scum on the top. Turn off the heat. Allow to cool covered, then pour into a sterilized fermentation jar. Add citric acid, tannin etc as per recipe, and leave to cool. A Maury yeast is best, if you can get it. Otherwise, a general purpose yeast will do; the stronger yeasts intended for dessert wines or sherry give good results. Prime the yeast by placing it with a teaspoon of sugar and half a pint of water at room temperature in a bottle, and plug loosely with cotton wool. It should rehydrate, and fizzing and rising bubbles indicate that it is viable. Add the yeast to the cooled honey solution. Top up with boiled water cooled to room temperature to the base of the neck of the jar. Fit with an airlock. Fermentation is slow; it may take around six months. The temperature should be in the range 17-25 celsius. Recipe #1: Dry Mead ------------------- Using 3lb of light honey, dissolve as above. Add 4tsp of citric acid, 1/4 tsp of grape tannin, and 1/2 tsp of yeast nutrient. Top up, fit the airlock and leave to ferment out. Siphon off from the lees into a clean jar, and 1 campden tablet (sodium metabisulphite), and cork tightly. If it is hazy after a couple of months, fine using fining agent as per the manufacturers instructions (or alternatively, stir in one egg white). When the mead is bright and clear, siphon into another clean jar. Mature in bulk until *at least* one year old. Recipe #2: Sweet Mead --------------------- Using a dark honey, proceed as above using 3 pounds of honey. Use 5 tsp of citric acid, 1/2 tsp of tannin, and 1/2 tsp of nutrient. When topping up the jar, *leave space* for an extra 1-1 1/2 lb of honey. Fit with airlock, and leave to ferment. When the fermentation is beginning to quieten down, stir in the extra honey. Leave to ferment, checking the specific gravity at intervals; when it reaches 1.02, rack into a clean storage jar, add one campden tablet and 1/4 teaspoon of potassium sorbate to inhibit further fermentation. Cork tightly, and allow to clear as above, fining if necessary. Siphon the clear mead into another jar, cork and leave to mature until at least 18 months old. Tony. (tony@robots.oxford.ac.uk) "It doth stupify more than any other liquor, and leaves a humming in n mead. Date: Wednesday, April 28, 1993 6:37pm Forum: EatOut From: Demon Msg#: 349563 To: ** ALL ** *EXEMPT* Re: mac.duk Macrobiotics File: MAC.DUK (Fw by Lythande) (1 reply) I found a fairly good basic article about macrobiotics.....what it is and what it isn't. The file is enclosed. Date: Thursday, April 29, 1993 10:37am Forum: EatOut From: Vibrantm Msg#: 349805 To: ** ALL ** *EXEMPT* Re: Free Restaurant Guide - Just send Stamped Env. Here's an excerpt from an article in the New York Times for 28 April 1993. It tells you how to write for a guide to restaurants, for the cost of postage only. ------------------------------------------------------------- A new pocket guide to restaurants in Queens has just been published by the office of Borough President Claire Shulman. Called "Queens World's Fare," the booklet contains an alphabetical listing of 130 restaurants, using symbols to in- dicate price range, accepted credit cards, bar service, and accessibility for the handicapped. There is also a map of the borough, and restaurants are indexed by type of cuisine and neighborhood. Free copies can be ordered by sending a self-addressed business-size envelope with 75 cents postage to the Borough President's Office, Room 220, 120-55 Queens Boulevard, Kew Gardens, NY 11424-1004. They can also be picked up in person at the office. Date: Sunday, May 2, 1993 6:26pm Forum: EatOut From: Demon Msg#: 351684 To: Lythande *EXEMPT* Re: Recipes, recipes, recipes!!! File: 351684.ATT (Reply to #351421, Reply to #351170, Reply to #349574, R*) (1 reply) I found the file with all my recipes from the GC. It's pretty big and has a good mix of everything. Date: Saturday, September 11, 1993 9:45pm Forum: EatOut From: Lythande Msg#: 390579 To: ** ALL ** *EXEMPT* Re: Me :) (Copy by Lythande, Reply to #389855, Reply to #389640, R*) (2 replies) The easiest recipe I have that's sort of fancy is chicken in wine sauce (aka Coq au Vin) - I'll give you the recipe from the book first and then tell you the changes I make (I *never* cook anything straight from a book - don't know how). 1 Chicken fryer, cut up salt pepper garlic powder paprika 1/4 lb. butter 1 can cream of mushroom soup 1/2 cup cooking sherry dash of lemon juice. Season chicken lightly and cover with paprika. Fry in butter till brown. Combine soup and wine. Lower flame under fry pan, add mixture and lemon juice. Cover, simmer till tender. Okay - first of all I use boneless chicken breasts instead of a cut-up chicken. Less messy to eat! Next, I fry some bacon first (as much fits in a pan flat) and use some of the bacon fat instead of some of the butter, then crumble the crisp bacon into the sauce right before I serve it. Also, I use Adobo instead of salt. Sometimes I use chopped fresh onion and garlic instead of the garlic powder, but always add onion even if it's powder. Anyway, basically, it's an easy recipe - brown the chicken, mix the sauce and simmer - that's it. BTW, serve this over noodles. This recipe is just about fool proof! Date: Monday, September 13, 1993 2:14pm Forum: EatOut From: Kamakazi Munchkin Msg#: 392162 To: Fantasy *EXEMPT* Re: Me :) (Copy by Lythande, Reply to #390200, Reply to #390141, R*) (2 replies) I have a recipe for sweet and sour meatballs which is quite good and can be served over rice or noodles, it simple: Meatballs (ground beef, egg and breadcrumbs) Chili Sauce Grape Jelly Use about 2 jars of chili sauce of every 8 oz of jelly or to taste. COokmeatballs in the sauce. COmbine the chili and jelly in a pot or dutch oven and start to heat, add meatballs (make sure you have enough sauce to cover) and cook until done. Is delicious and unusual even though the ingredients for the sauce combined sound obnoxious. Date: Saturday, December 4, 1993 12:15pm Forum: EatOut From: Lythande Msg#: 423134 To: Kamakazi Munchkin *EXEMPT* Re: Blintz Recipe (Reply to #421152, Reply to #421114, Reply to #417920, R*) Oh, well. Can't find the recipe I've made, but here's the one from the Jewish American Kitchen cookbook: PANCAKES 2 eggs 1 Tblspn unsalted butter, melted and cooled 1 cup flour 1/2 tspn salt 1 c milk 1/4 tsp baking powder additional butter for frying FILLING 1/2 lb. farmer or pot cheese 2 oz. (4 tablespoons) cream cheese, at room temp 1 egg, lightly beaten 1/2 tblspn grated lemon peel salt Pancakes: Beat eggs, add cooled melted butter, flour, salt, milk. Stir till smooth. Add baking powder. Melt a teaspoon or so butter in a 5-6" cast iron skillet or nonstick pan. When the butter is hot, add 2 tablespoons of batter and immediately rotate pan to spread batter evenly and thinly . Pour off any excess back into bowl. Cook for about 30 seconds on first side. Slide it onto a small plate and flip back into pan. Cook another 15 seconds. Remove onto a cookie sheet. Repeat for the rest of batter. Makes about 12 pancakes. Filling: Combine cheese, cream cheese, egg, lemon peel and pinch of salt. Beat with a wooden spoon till smooth. Press through a sieve if lumpy. To make blintzes put about 1 tablespoon of filling in the center of each pancake. Roll sides and fold in ends so filling is completely enclosed. Heat butter in a large skillet and fry each blintz for about four minutes, till brown on all sides. Blintzes can be frozen before or after frying. BTW, you can use the same potato filling as perogies! Date: Saturday, February 12, 1994 10:18am Forum: EatOut From: Kamakazi Munchkin Msg#: 447149 To: ** ALL ** *EXEMPT* Re: Noodle Pudding (1 reply) OK I finally found it, the noodle pudding recipe I was talking about, try this one out.... Noodle Pudding -------------- Ingredients: 1 Box - Medium Sized Egg Noodles (I use Goodman's) 1 Pint Sour Cream 1/2 Lb Sweet Butter - Melted 2 - 8 Oz Philadelphia Cream Cheese 1 Cup Sugar 6 Eggs topping: 2 Cups Cornflakes 4 Tbs Melted Butter 4 Tbs Sugar You can substitute margarine for Butter and Egg beaters or something like that for the eggs, we did it and it comes out great. Also if you don't have corn flakes but have frosted flakes for the topping use them and leave out the sugar for the topping. Directions: Mix together all topping ingredients and set aside. Bring pot of boiling water to boil. Add noodles and cook for 10 to 12 minutes. Drain and place and in a 9 x 13 pan. With electric mixer - mix sour cream and 1 1/2 cream cheeses for about 3 minutes. Slowly add eggs, 1 at a time. Add sugar a little at a time. Add melted butter last and mix another 2 to 3 minutes. Pour 1/2 of cheese mixture over noodles and mix. repeat with second half of cheese mix. Let sit for about 5 minutes. Sprinkle topping on top and cover with tin foil. Let cool. Freeze. When ready to serve defrost and bake at 325 degrees for 1 hour uncovered. Note: Noodle pudding must be frozen before cooking otherwise it looses its consistency. Can stay in the freezer for a while, great recipe to make in large batches and take out when you need some. I am sure you can package it in smaller containers also if you want to for less people. Best way to serve this one is to use a spoon to scoop it out of the pan. tell me how you like this if you try it. Date: Saturday, March 19, 1994 12:43am Forum: EatOut From: Kamakazi Munchkin Msg#: 459534 To: ** ALL ** *EXEMPT* Re: Matzo with Apple Kugel Matzo with Apple Kugel ---------------------- 4 Matzo Boards 1/2 lb butter or margarine - room temperature 1 can Apple pie filling 1/2 cup sugar 6 egg Yolks - Beaten 4 tbs raisins 1/2 tsp cinnamon 6 egg whites - beaten until stiff. Break up matzo and soak in water. Press with hands to dry out water. Add all ingredients except egg whites and mix thoroughly. Fold in egg whites last.. Spray baking dish with some non-stick spray (Pam) and bake for 1 hour or until a toothpick comes out clean and the top is brown at 350 degrees. Date: Sunday, March 20, 1994 10:23am Forum: EatOut From: Walts Msg#: 459942 To: ** ALL ** *EXEMPT* Re: Passover Eggplant Fritters... (1 reply) ...in keeping with the time of year: 3 eggs 1 1/2 cup water 2 tbls peanut oil 2 tsp coarse salt 1/4 tsp paprika 1/8 tsp peper 1 cup matzo meal 1 medium eqgplant, peeled and sliced thin Potato starch Oil for frying Combined eggs, water, 2tbls oil, salt, paprika and pepper Beat til frothy Beat in matzo meal Coat eggplant slices with potato starch Dip into matza batter -- add water if too thick Heat oil & fry til brown Enjoy! Date: Wednesday, May 4, 1994 12:15pm Forum: EatOut From: Kamakazi Munchkin Msg#: 475620 To: ** ALL ** *EXEMPT* Re: Chicken with Wine & Herbs (Reply to #475558) (2 replies) I have not tried this one yet, but it looks interesting. 1 Frying Chicken - Cut up. 1/2 tsp Oregano 1/2 tsp Basil 1 cup Dry White Wine 1/2 tsp Garlic Powder 1/2 tsp Salt 1/4 tsp Pepper weash chicken pieces. In small amount of oil brown chicken pieces on all sides. Pour off excess oil. Add wine and seasonings. Cover and simmer for 3o to 40 minutes or until chicken is tender. --- þ SLMR 2.0 þ Banzai! Date: Wednesday, May 4, 1994 12:15pm Forum: EatOut From: Kamakazi Munchkin Msg#: 475621 To: ** ALL ** *EXEMPT* Re: Chicken Kabobs (Reply to #475558) (1 reply) 6 Chicken Breast Halves 1 tsp Paprika 1 cup Dry White Wine 2 Tbs Oil 1 tso Rosemary - Crushed 2 Cloves Garlic 2 1/2 cups Chicken Broth 1 cup Rice - Raw 2 Medium Yellow Squash 1 Zucchini 2 tbs Chopped Green Onion Mince the garlic. Cut squashed into 1/2 inch thick slices. Remove bones and skin from chicken and cut into 1 1/2 inch cubes. Place in a large bowl. Add paprika and stir to coat. Combine wine, oil, rosemary and garlic and pour over chicken. Marinate at room temperature for 1 hour. About 30 minutes before serving bring broth to a boil in a medium saucepan. Stir in rice. Cover tightly and simmer for 20 minutes. remove from heat and let stand tightly covered until all liquid is absorbed, about 5 minutes. Stir in green onions. Meanwhile, thread chicken and squashes onto skewers. Brush with marinade. Cook 4 to 5 inches from heat, either under the broiler or on a charcoal grill, for 8 to 10 minutes or until chicken is cooked through. turn once and baste with marinade during cooking. Arrange kabobs over rice to serve. þ SLMR 2.0 þ Banzai Date: Wednesday, May 4, 1994 12:15pm Forum: EatOut From: Kamakazi Munchkin Msg#: 475622 To: ** ALL ** *EXEMPT* Re: Tex-Mex Rice (Reply to #475558) 3/4 cup chopped onion 2 cloves garlic - minced 2 tbs olive oil 2 1/2 cups chicken broth 1 cup rice - raw 1 1/2 tsp ground cumin 1/4 tsp black pepper 1 red bell pepper Remove seeds and dice bell pepper. In dutch oven cook onion, garlic and raw rice in oil until onion is tender and rice is lightly browned. Add chicken broth and bring to a boil. Stir in cumiun and black pepper. Cover tightly and simmer 20 minutes. remove from heat. Stir in bell pepper. Let stand covered until all liquid is absorbed, about 5 minutes. --- þ SLMR 2.0 þ Nothing is so smiple that it can't get screwed up. Date: Friday, May 6, 1994 10:02am Forum: EatOut From: Kamakazi Munchkin Msg#: 476511 To: ** ALL ** *EXEMPT* Re: Burgundy Burgers (Reply to #476125) (1 reply) 1 1/2 lbs Ground Beef 1/4 cup Burgundy or other Red Wine 1/4 cup Onion - Finely Chopped 1 Tbs Worcestershire Sauce 1 tsp Seasoned Salt 1/4 tsp Pepper 1/8 Tsp Garlic Powder Mix all the ingredients togehter. Shape mixture into 6 patties, about 3/4 of an inch thick. Broil or grill the patties 4 inches from the heat, turning once, until desired doneness, about 10 to 15 minutes. Serve on Plain or toasted buns. --- þ SLMR 2.0 þ This tagline is umop apisdn Date: Friday, May 6, 1994 10:02am Forum: EatOut From: Kamakazi Munchkin Msg#: 476512 To: ** ALL ** *EXEMPT* Re: Sugarless Oatmeal Cookies (Reply to #476125) (1 reply) 3 cups Rolled oats. 1 cup flour 1/4 tsp salt 2 tbs Light Sesame Oil 1 1/2 cups Apple Juice 1 tbs Honey (optional) Raisins & Nuts to taste (Optional) Preheat oven to 375 degrees. Mix the dry ingredients in a bowl. Add the oil and mix. Add the juice and remaining ingredients if desired. If the dough seems to try, add more juice. Drop by rounded teaspoonful onto a greased cookie sheet and flatten slightly to ensure a crisp cookie. Bake until golden brown, about 15 to 20 minutes. Tip; You can use pineapple juice instead of apple juice for a sweeter cookie. --- þ SLMR 2.0 þ hAS ANYONE SEEN MY cAPSLOCK KEY? Date: Friday, May 6, 1994 10:02am Forum: EatOut From: Kamakazi Munchkin Msg#: 476513 To: ** ALL ** *EXEMPT* Re: Rice Peach melba (Reply to #476125) 2/3 cups uncooked Rice 1/2 cup heavy cream - whipped 2 cups milk 1 can Cling Peach Halves - Drained 1/3 cup sugar 1/2 tsp salt 1/8 tsp nutmeg 1/8 tsp cinnamon 1/3 cup currant jelly - melted In saucepan, combine rice and milk. bring to a boil; boil gently, loosely covered for 15 minutes, fluffing rice occassionally with fork. Remove from heat; add sugar, salt and spices. Cool 5 minutes; chill in freezing tray about 20 minutes watching so that mixture doesn't freeze; thenfold into cream. Pile into 6 sherbert glasses; top with peaches cut sides down and pour on melted jelly. --- þ SLMR 2.0 þ Bonzai! Date: Friday, May 6, 1994 10:02am Forum: EatOut From: Kamakazi Munchkin Msg#: 476514 To: ** ALL ** *EXEMPT* Re: Shimmering Jellied Fruit (Reply to #476125) 1 pkg Fruit Flavored Gelatin 12 oz Frozen respberries, strawberries or peaches. 1 cup hot water 1/2 cup cold water or fruit juice. 1 cup seedless grapes 1 tbs lemon juice Dissolve gelatin in hot water; add cold water and remaining ingredients. refrigerate, stirring occassionally as a block of fruit thawd and gelatin sets - about 30 minutes for soft jelly and 1 hour for fir jelly. When set, turn into serving dish or dishes. Top with speedy custard sauce or Low-cal topping (recipes follow). Makes 6 servings. Notes: for a Pineapple-Marshmallow Combination - substiture canned drained pineapple chunks for grapes and when slightly thickened fold in 4 snipped marshmallows. --- þ SLMR 2.0 þ Banzai! Date: Friday, May 6, 1994 10:02am Forum: EatOut From: Kamakazi Munchkin Msg#: 476515 To: ** ALL ** *EXEMPT* Re: Custard sauce (Reply to #476125) Into 1/2 package of Vanilla pudding (measure contents then use half). Gradually stir in 1 1/2 cups milk. Cook, stirring until mixture coats spoon. Add almond, vanilla or sherry extract to taste. Refrigerate. --- þ SLMR 2.0 þ Banzai! Date: Friday, May 6, 1994 10:02am Forum: EatOut From: Kamakazi Munchkin Msg#: 476516 To: ** ALL ** *EXEMPT* Re: Low-Cal Topping (Reply to #476125) 1/2 cup ice water 1 tbs lemon juice 1 tsp vanilla 1/2 cup nonfat dry milk powder 3 tbs granulated sugar. In bowl place water, lemon juice and vanilla. Sprinkle dry milk powder on top. With electric mixer or egg beater, beat until stiff, about 10 minutes. Beat in sugar; then continue beating until stiff enough to hold soft peaks, about 5 minutes more. Use instead of whipped cream to top deseserts. Makes about 2 1/2 cups topping. --- þ SLMR 2.0 þ Banzai Date: Friday, May 6, 1994 10:02am Forum: EatOut From: Kamakazi Munchkin Msg#: 476517 To: ** ALL ** *EXEMPT* Re: Apple Delight (Reply to #476125) 1/4 cup Quick cooking tapioca 1/2 cup packed brown sugar 1/2 tsp salt 3/4 tsp cinnamon 1/4 tsp nutmeg 2 cups water 2 tsp lemon juice 2 tbs Butter or Margarine 1 can Sliced apples Light Cream. In saucepan combine first 6 ingredients. Cook over medium heat, stirring, until mixture comes to a boil; add lemon juice and butter. remove from heat, cool 15 minutes, then stir. Add apples. Serve warm with cream. Makes 5 or 6 servings. --- þ SLMR 2.0 þ Backup not found: (A)bort (R)etry (P)anic Date: Friday, May 13, 1994 12:29pm Forum: EatOut From: Kamakazi Munchkin Msg#: 478591 To: Lythande *EXEMPT* Re: Beer Batter (Reply to #478515, Reply to #478153, Reply to #477958, R*) (1 reply) Ok Deb, here is the reecipe that I have for Beer Bread: Beer Bread ---------- 3 Cups Flour 3 3/4 tsp Baking Powder 2 1/4 tsp Salt 1 Tbs Honey 12 oz Beer Greast a 9 x 5 x 3 loaf pan. Mix flour, salt and baking powder. Combine with beer and honey in large bowl. Stir together until well mixed. Spread batter in prepared pan. Bake at 350 degrees for 45 minutes or until browned and a wooden toothpick somes out clean. Turn out onto cooling rack. Coolcompletely before slicing. But if everyone is anything like me that end piece is cut off about 1 minutes after the bread is out of the oven. :) Date: Tuesday, May 17, 1994 11:35am Forum: EatOut From: Kamakazi Munchkin Msg#: 479946 To: ** ALL ** *EXEMPT* Re: Egg-Tuna Bites (1 reply) 3 Eggs 2 Oz Drained rinsed water packed white tuna. 2 tbs Finely chopped parsley 2 tsp lemon zest minced 1 tsp reduced calorie mayo Fresh black pepper to taste In medium saucepan, add eggs and enough cold water to cover them by 1/4". Bring just to a boil over medium0-high heat; lowerheat and simmer gently 15 minutes. Pour out hot water and refill saupan with cold water to stop eggs from further cooking. When eggs are cool enough to handle peel and slice them in half legnthwise; remove and discard yolks. In small bowl, add tuna and finely flake with a fork. Add parsley, lemon zest, mayo and pepper, mixing with a fork until thoroughly combined. With small spoon, fill each hard boiled egg half with 2 tsp of tuna mixture. Cover with plastic wrap and chill thoroughly. Transport in an insulated container. Makes 1 serving. For Weightwatchers members the breakdowns are as follows: 1/2 fat, 2 protein. There are 146 calories per serving (6 egg halves). --- þ SLMR 2.0 þ Back Up My Hard Drive? I Can't Find The Reverse Switch! Date: Tuesday, May 17, 1994 11:35am Forum: EatOut From: Kamakazi Munchkin Msg#: 479947 To: ** ALL ** *EXEMPT* Re: Asparagus-carrot Rollups 1 small whole wheat pita (1 oz) 1 tbs nonfat cream cheese 2 slices lean turkey breast (1/z oz each) 6 cooked asparagus spears 1/2 cup cooked julienned carrots Slice pita in half horizontally to make 2 thin pita rounds. Spread each half with 1/2 tbs cream cheese. roll turkey breast slices into thin cylinders. On one side of each pita half, place 1 roled turkey slice, 3 asparagus spears and 1/4 cup of the carrots in a very long strip. Bring pita edge to cover vegetable meat mixture and roll pita into a sylinder. Wrap pita rolls tightly in plastic wrap and chill thoroughly. Transport in ilsulated container. When ready to eat, slice each pita roll into 4 bite sized pieces (rolls will hold together like sushi. Makes 1 serving. For weight watchers the breakdowns are as follows: Sering (2 pita rolls) 2 Vegetables, 1 Protein, 1 Bread, 15 Optional Calories. There are 175 calories total in this recipe. --- þ SLMR 2.0 þ This tagline is umop apisdn Date: Tuesday, May 17, 1994 11:35am Forum: EatOut From: Kamakazi Munchkin Msg#: 479948 To: ** ALL ** *EXEMPT* Re: Apple-Cinnamon Popcorn 1 tsp margarine 1 tbs thawed frozen apple juice concentrate 1/4 tsp cinnamon pinch ground nutmeg 3 cups air popped popcorn 3/4 oz cheerios 3/4 oz extra sharp cheddar cheese - grated 3 fried apple slices - chopped 2 tbs raisins In small skillet, melt margarine over medium heat; add apple juice concentrate, cinnamon and nutmeg and stir to blend thoroughly. Remove from heat and set aside. In large bowl, add popcorn, cheerios, cheese, apples and raisins. Drizzle with margarine mixture and stir to coat thoroughly. Pack in sealable plastic bag. Makes 1 serving. Weight Waters Portions: 1 Fat, 2 Fruits, 2 Breads, 1 Protein, 30 optional calories. There are 431 calories in this recipe. --- þ SLMR 2.0 þ hAS ANYONE SEEN MY cAPSLOCK KEY? Date: Thursday, May 19, 1994 9:12am Forum: EatOut From: Kamakazi Munchkin Msg#: 480622 To: ** ALL ** *EXEMPT* Re: Peanut Butter Cups (1 reply) 6 oz Semi Sweet Chocolate Chips 4 Milk Chocolate Bars 1 1/4 cups Peanut Butter Put cips, chocolate bars and 1/4 cup peanut butter in top of a double boiler over hot, not boiling water, stirring until smooth. Use small muffin tin liners, or cut regular cupcake liners down to 1" depth. Spoon half of the chocolate mixture equally into the liners. Melt the rest of the peanut butter over hot water, and spoon this equally over the chocolate layer. top with remaining chocolate. Refrigerate to allow cups to set up before serving. --- þ SLMR 2.0 þ This tagline is umop apisdn Date: Thursday, May 19, 1994 9:12am Forum: EatOut From: Kamakazi Munchkin Msg#: 480623 To: ** ALL ** *EXEMPT* Re: Ranch Style Salad Dressin (1 reply) 4 tbs Cremora or Coffee mate 2 tbs minced parsley 4 tsp accent 1 tsp garlic powder 4 tsp onion powder 4 Envelopes Cream of Chicken Soup (Single Serving Size) Combine all of the ingredients and store in a covered container at room temperature. To use: Remove 1/4 cup of the mixture and combine with 2 cups of mayo and 2 cups of buttermilk. --- þ SLMR 2.0 þ hAS ANYONE SEEN MY cAPSLOCK KEY? Date: Thursday, May 19, 1994 9:12am Forum: EatOut From: Kamakazi Munchkin Msg#: 480624 To: ** ALL ** *EXEMPT* Re: Bar-B-Q Sauce 1 cup Ketchup 1 tbs Worcestershire Sauce 1 cup Water 1/4 cup Vinegar 1 tbs Sugar 1 tsp Salt 1 tsp Celery Seed 2 to 3 Dashes Hot Pepper Sauce Combine all of the ingredients in a small saucepan. Heat to boiling, then reduce the heat and simmer for 30 minutes. Makes enough sauce for basting pork loin back ribs, pork chops, chicken or hamburgers. --- þ SLMR 2.0 þ Bonzai! Date: Thursday, May 19, 1994 9:12am Forum: EatOut From: Kamakazi Munchkin Msg#: 480625 To: ** ALL ** *EXEMPT* Re: Honey French Dressing 1 ts p Salt 1/4 tsp Pepper 1 tsp Dry Mustard 1/3 cup Cider Vinegar 2 tbs Honey 1 cup Oil In small bowl, mix the salt and pepper and dry mustard, bolending well, then stir in the vinegar and honey. Slowly, while beatiing at high speed of an electric mixer, add the oil. --- þ SLMR 2.0 þ Banzai! Date: Thursday, May 19, 1994 9:12am Forum: EatOut From: Kamakazi Munchkin Msg#: 480626 To: ** ALL ** *EXEMPT* Re: White French Salad Dressn 1/2 cups oil 1/4 cup vinegar 1 tbs sugar 1 1/2 tsp salt 1/4 tsp celery seed 1/4 tsp dry mustard 1/8 tsp grated onion 1 clove garlic - peeled Mix all of the ingredients together except for the garlic. Add the garlic and let stand in the dressing for about an hour. remove the garlic. --- þ SLMR 2.0 þ Banzai! Date: Monday, June 13, 1994 12:59pm Forum: EatOut From: Kamakazi Munchkin Msg#: 487131 To: ** ALL ** *EXEMPT* Re: French Bread (Baguettes) 1 Cup lukewarm water 1/2 tbs salt 1 tbs softened shortening 3 1/2 cups sifted flour 2 1/2 tsp dry yeast (1 package) 1 tbs sugar cornmeal. Combine the water, salt, yeast and sugar in a small bowl. Add the shortening and let proof. Sift the flour into a large bowl. Make a well in the center and gradually add the liquid, stirring constantly. Stir with a wooden spoon until the dough begins to clean the bowl. Turn out and knead for 10 minutes. Place the dough in a lightly greased bowl and cover with a clean tea towel and let rise for about 1 1.2 hours. Punch down and let rise again for 30 to 45 minutes. Punch down and let rest 10 minutes. Turn the dough onto a floured board and roll into a 15 x 10 oblong. Roll up the dough tightly toward you, begining at the wide side. With a hand on each end roll the loaf back and forth to taper the ends and legthen the load. Place diagonally on a greased cookie sheet that has been sprinkled with cornmeal. Slash the top at 2" intervals and let rise, uncovered for about 1 1.2 hours. Place in a 425 degree preheated oven. For the first 15 minutes spray the loaf with a fine mist of water every 4 to 5 minutes. Then reduce the heat to 350 degrees and bake for 20 minutes longer. The loaf should be golden brown and slide off the sheet easily. Makes 1 loaf. --- þ SLMR 2.0 þ Banzai! Date: Monday, June 13, 1994 12:59pm Forum: EatOut From: Kamakazi Munchkin Msg#: 487133 To: ** ALL ** *EXEMPT* Re: Cheese Blintzes Filling: 1 cup cottage cheese 1/4 tsp salt 1 egg yolk 1/2 tbs butter 1 1/2 tbs sugar Pancake: 2 eggs 1/2 tsp salt 2 tbs sugar 1/2 cup milk 1/2 cup flour Mix all ingredients for filling togehter. Mix all ingredients for pancake together. Lightly greast a crepe pan with oil. Pour thin layer of pancake mix in and cook until browned. After every 3 crepes brush pan with oil again. Fill crepes with filling, fold in quarteres and brown lightly in greased frying pan. Serve with sour cream. --- þ SLMR 2.0 þ Banzai! Date: Monday, June 13, 1994 1:00pm Forum: EatOut From: Kamakazi Munchkin Msg#: 487134 To: ** ALL ** *EXEMPT* Re: Johnny Cake(Journey Cake) (1 reply) 1 cup white cornmeal 1 tsp salt 1 1/2 cups boiling water (or use hald milk, half water) Mix cornmeal and salt, then pour on the boiling water, stirring constantly until the mixture is smooth. Drop by tablespoonful onto a slightly greased griddle or skillet. Cook for 6 minutes, turn and cook for 5 minutes longer. --- þ SLMR 2.0 þ --T-A+G-L-I+N-E--+M-E-A+S-U-R+I-N-G+--G-A+U-G-E-- Date: Monday, June 13, 1994 1:00pm Forum: EatOut From: Kamakazi Munchkin Msg#: 487135 To: ** ALL ** *EXEMPT* Re: Applesauce Krispie Muffin 3/4 cup flour 3/4 tsp baking powder 1/2 tsp baking soda 3/4 tsp cinnamon 6 tbs margarine 1/2 cup packed brown sugar 2 eggs 1/2 cup applesauce 1/2 cup raisins 3/4 cup rice krispies Preheat oven to 350 degrees. Greast 12 muffin tins or place cupcake liners in each cup. In small bowl, combine flour, baking powder, baking soda and cinnamon. With electric mixer, blend margarine and sugar. Add eggs and applesauce and blend well. Mix in flour mixture. Add raisins and cereal. pour batter into muffin cups. Bake for 18 to 20 minutes. --- þ SLMR 2.0 þ If this were an actual tagline, it would be funny. Date: Monday, June 13, 1994 1:00pm Forum: EatOut From: Kamakazi Munchkin Msg#: 487136 To: ** ALL ** *EXEMPT* Re: Peanut Butter Bread (1 reply) 2 cups flour 3/4 cup sugar 1 tbs baking powder 1 tsp salt 3/4 cup peanut butter 1/4 cup melted butter 1 cup milk 1 egg slightly beaten Preheat oven to 350 degrees. greast and flour a loaf pan. Combine flour, sugar, baking powder and salt. Cut in peanut butter to resemble coarse meal. Add butter, milk and egg. Pour into loaf pan and bake 50 to 55 minutes. Cool completely before slicing. --- þ SLMR 2.0 þ Unable to locate Coffee -- Operator Halted! Date: Monday, June 13, 1994 1:00pm Forum: EatOut From: Kamakazi Munchkin Msg#: 487137 To: ** ALL ** *EXEMPT* Re: Ale Bread (1 reply) Deb here is another recipe for you with beer or ale. 2 cups flour 2 tsp baking powder dash salt 12 oz Ale or Beer 1 handful chopped green onions 1 handful grated cheese (optional) Stir flour, salt and baking powder together. Add beer. Stir in green onions and cheese if desired. Knead dough briefly, adding more flour if sticky. Shape into a round loaf and place in a greased pie pan or on a greased cookie sheet. Bake at 375 degrees for 30 minutes, until golden brown or until loaf sounds hollow when tapped. --- þ SLMR 2.0 þ It's only a hobby ... only a hobby ... only a Date: Monday, June 13, 1994 4:22pm Forum: EatOut From: Kamakazi Munchkin Msg#: 487223 To: ** ALL ** *EXEMPT* Re: Caramel Whip 2 tsp unflavored Gelatin 3/4 cup cold water 3/4 cup brown sugar - packed 3 eggs - separated dash salt 1 tsp vanilla 3 tbs sugar dash salt 1 1/2 cups milk 1/2 tsp vanilla 1/4 tsp lemon extract 1/4 tsp almond extract chopped walnuts Morning Before: Soften gelatin in 1/4 cup water. Boil brown sugar with remaining 1/2 cup water to 232 degrees on candy thermometer or until syrup spins thread. Meanwhile, beat egg whites with a dash of salt until stiff. remove syrup from heat; stir in gelatin until dissolved; slowly add beaten egg whites, beating constantly. Add 1 tsp vanilla, with rubber spatula fold in well. Pour into 1 quart mold or 6 individual molds. Refrigerate. For Sauce: In saucepan, beat egg yolks until lemon colored; stir in sugar and salt and then milk. Cook over low heat, stirring until thickened. Stir a few minutes then add remaining extracts. Cool; Refrigerate. At desert time: Unmold caramel desert; sprinkle with walnuts. Pass custard sauce. Makes 6 servings. --- þ SLMR 2.0 þ Back Up My Hard Drive? I Can't Find The Reverse Switch! Date: Monday, June 13, 1994 4:22pm Forum: EatOut From: Kamakazi Munchkin Msg#: 487224 To: ** ALL ** *EXEMPT* Re: Baked tapioca custard 1/4 cup minute tapioca 1/2 cup sugar 1/4 tsp salt 4 cups milk 1 tsp vanilla 3 eggs - slightly beaten 1 tbs butter nutmeg Combine minute tapioca, sugar, salt and milk in saucepan. Cok and stir over medium heat until mixture comes to a full boil - 6 to 8 minutes. remove from heat; add vanilla. Pour over eggs, stirring constantly. Add the butter. Pour into a 1 1/2 quart baking dish or 8 custard cups. Sprinkle with nutmeg. Set in pan of hot water. Bake in 325 degree oven for 45 minutes or until a knife inserted in center comes out clean. Makes 8 servings. --- þ SLMR 2.0 þ This tagline is umop apisdn Date: Monday, June 13, 1994 4:22pm Forum: EatOut From: Kamakazi Munchkin Msg#: 487225 To: ** ALL ** *EXEMPT* Re: Strawberry CharlotteRusse 1 Jelly Roll 1 Package Strawberry Jello 1 cup Hot Water 1 cup Mini marshmallows 10 oz frozen strawberries (partially thawed) 1/4 cup lemon juice 2 egg whites 1/4 cup sugar 1 cup whipping cream - whipped 1 cup coarsley broken pecans Cut jelly roll into 1/2 inch slices. Arrange slices over bottom and around sides of an oiled 2 1/2 quart mixing bowl. Dissolve jello in hot water. Add marshmallows and partially defrosted strawberries, stirring until marshmallows dissolve. Add lemon juice and chill until partially congealed. Beat until fluffy. Beat egg whites until soft peaks form. Gradually beat in sugar. Fold into gelatin mixture. Blend in whipped cream and nuts. Pile mixture lightli into jelly roll lined mold. Chill until firm. Unmold and serve. Makes 10 to 12 servings. --- þ SLMR 2.0 þ hAS ANYONE SEEN MY cAPSLOCK KEY? Date: Tuesday, June 14, 1994 12:28pm Forum: EatOut From: Kamakazi Munchkin Msg#: 487581 To: ** ALL ** *EXEMPT* Re: Cranberry Sauce I know it is a little early to be thinking of Thanksgiving, but this is a perfect recipe to go with that delicious turkey. 1 Package Cranberries 1 tsp orange rind 3 cuprs orange juice 1 tsp lemon rind 1/2 cup honey 2 oranges - peeled and wedged Pour berries into boiling orange juice, stir until all berries are popped. remove from heat. Add honey, grated lemon, orange rind and orange wedges. Blend until smooth. Chill until ready to serve. Serves 8. --- þ SLMR 2.0 þ Back Up My Hard Drive? I Can't Find The Reverse Switch! Date: Tuesday, June 14, 1994 12:28pm Forum: EatOut From: Kamakazi Munchkin Msg#: 487582 To: ** ALL ** *EXEMPT* Re: Brown Rice Salad 4 cups brown rice - cooked 1/2 cup swiss cheese - grated 1 can tuna (optional) 2 tbs fresh chopped parsley 2 tomatoes - cuibed 1/2 cup chopped onion Dressing: 3 tbs olive oil 1 tsp lemon juice 2 tbs mayo pinch cayenne pepper Combine and toss salad ingredients. Add dressing. Chill at least 1 hour to allow flavors to blend. Serves 6. --- þ SLMR 2.0 þ Backup not found: (A)bort (R)etry (P)anic Date: Tuesday, June 14, 1994 12:28pm Forum: EatOut From: Kamakazi Munchkin Msg#: 487583 To: ** ALL ** *EXEMPT* Re: Butter cookies 1 cup butter 3 tbs lemon juice 3/4 cup oil 2 tbs vanilla 1/2 cup honey 1/2 tsp almond extract 5 cups flour 4 egg yolks 1 egg white - whipped Cream butter, oil and honey. Cut in flour with fork until size of marbles. Add egg yolks, lemon juice, vanilla and almond extracts. Chill 2 hours. Roll to 1/4" and cut dough with floured cookie cutters or roll into balls. Brush with egg white. Bake on oiled cookie sheets at 325 degrees for 10 to 12 minutes. Makes approx 60 cookies. --- þ SLMR 2.0 þ Nothing is so smiple that it can't get screwed up. Date: Tuesday, June 14, 1994 12:28pm Forum: EatOut From: Kamakazi Munchkin Msg#: 487584 To: ** ALL ** *EXEMPT* Re: Baked Fish W/ Cheese (1 reply) 1 1/2 lbs Fish Fillets or Steaks 1/2 cup grated parmesan cheese 3/4 cup butter - melted 1 cup bread crumbs 1 lemon - juiced Combine melted buttr and lemon. In separate bwl, mix parmesan cheese and bread crumbs. Dip each piece of fish into melted butter and then roll in crumb mixture. Bake at 350 degrees for 15 to 20 minutes. Serves 4. --- þ SLMR 2.0 þ My reality check just bounced. Date: Tuesday, June 14, 1994 12:28pm Forum: EatOut From: Kamakazi Munchkin Msg#: 487585 To: ** ALL ** *EXEMPT* Re: Sunflower Potatoes 4 potatoes - baked & cooled 2 cups mild cheddar cheese - grated 1 pinch sea salt 2 cups cashews 1 pinch cayenne pepper 1 cup sunflower seeds Cut potatoes into 1 inch cubes and place in a baking dish. Sprinkle with salt and pepper. Cover with cheese and sprinkle nuts and seeds on top. Bake at 350 degrees until cheese bubbles, about 10 minutes. Then broil for 2 minutes. Serves 4. --- þ SLMR 2.0 þ It's only a hobby ... only a hobby ... only a Date: Tuesday, June 14, 1994 12:28pm Forum: EatOut From: Kamakazi Munchkin Msg#: 487586 To: ** ALL ** *EXEMPT* Re: Baklava 1 cup butter (salted) 1 cup honey 1/2 cup sweet butter - melted 1 box fillo dough 1 lb walnuts 1 lb almonds 1 tsp nutmeg Chop the nuts finely. Heat the salted butter with honey until mixture bubbles. Set aside about 1/8 of it. In a bowl, combine nuts and nutmeg. Pour remaining honey syrup over nuts to moisten. Lay fillo dough on cutting board legnthwise. Brush one layer at a time with melted sweet butter until you have 3 layers. Line up a 1/4" wise strip of nut mix along edge of dough about 1/4 inch thick. Put up that edge and roll dough into a cylinder with nut mix in center. Cut each sylinder into 8 pieces and place in a 9 x 13 baking dish. repeat until all nut mix and fillo dough are used. Bake at 350 degrees until golden brown, about 10 to 20 minutes. Warm leftover syrup and spoon on top. Let cool before serving. --- þ SLMR 2.0 þ Press any key to continue or any other key to quit Date: Tuesday, June 14, 1994 12:28pm Forum: EatOut From: Kamakazi Munchkin Msg#: 487587 To: ** ALL ** *EXEMPT* Re: Pumpkin Pie 1 envelope unflavored gelatin 1/2 cup condensed milk or cream 1/4 cup cold water 1/2 tsp salt 2 tsp molasses 1/2 tsp cinnamon 3 eggs - separated 1/2 tsp ginger 1 cup sugar 1/2 tsp nutmeg 1 1/4 cups pumpkin - pureed Dissolve gelatin and molasses in water. Set aside. In a sauce pan, combine lightly beaten egg yolks with half of the sugar. Stir in pumpkin, milk, salt and spices. Cook until thick. Add gelatin mixture and stir. Let cool. When mixture begins to thicken, fold in remaining sugar and beaten egg whites. Pour into a baked pie crust. Chill 2 to 3 hours before serving. --- þ SLMR 2.0 þ I'm in shape ... round's a shape isn't it? Date: Wednesday, June 15, 1994 11:50am Forum: EatOut From: Kamakazi Munchkin Msg#: 487986 To: ** ALL ** *EXEMPT* Re: Spinach & Ricotta Gnocchi 1 cup fresh Leaf Spinach - Cooked & Finely Chopped 2 Tbs Chopped onion - cooked in butter and chilled 1/2 cup ricotta cheese 1 medium egg 1/4 cup parmesan cheese 1/2 tsp salt 1 or 2 pinches of ground white pepper 2 or 3 pinches ground nutmeg 1 1/4 cups flour 2 cups tomato sauce 1/4 cup heavy cream 2 tbs parmesan cheese 1 tbs chopped fresh basil Put first 9 ingredients into a mixing bowl. Mix thoroughly and refrigerate for 30 minutes. Bring a large pot of water to a boil and add at least a teaspoon of salt. Shape the gnocchi dough into small balls using a teaspoon to guice the process. Keep the gnocchi as uniform as possible. Drop carefully into boiling water and keep cooking for about four minutes after water has returned to a boil. test for doneness (there should be no floury taste). remove to paper towels with slotted spoon to blot up excess water (Keep hot). Meanwhile heat tomato sauce and cream in a saucepan until bubbling hot. Dicide gnocchi amond four plates. P;our sauce over them and sprinkle with parmesan and basil. Serve immediately. --- þ SLMR 2.0 þ My reality check just bounced. Date: Monday, September 12, 1994 1:04pm Forum: EatOut From: Kamakazi Munchkin Msg#: 513921 To: ** ALL ** *EXEMPT* Re: Tiramisu (3 replies) Ok this is a really simple recipe for a really quit and delicious tiramisu, if you need a special or really rich desert, this is it. 1 Devils Food Cake mix 1 Large and 1 small Cool Whip (regular or lite) Kahulah Crushed Heath Bar, or Heath Sensations Candies (Large Bag). Make cake mix according to directions for 2 8 inch layers. When cool, cut each layer in half making 2 8 inch halves. Place 1/2 of a layer of cake into bottom of a deep bowl cut side up, sprinkle with approx 2 tsp of Kahluah and top with some of the whipped topping (enough to cover well), sprinkle on 1/4 of the heath bar, and repeat 3 more times. Swirl whipped cream on top before adding heath bar pieces. This is really good, a slight bit messy to put together, but the result is worth it. If you like a more potent cake, use more kahluah. You can probably use any type of Liquer, but I have only had it made with the kahluah. --- þ SLMR 2.0 þ Press any key to continue or any other key to quit Date: Tuesday, September 13, 1994 11:04am Forum: EatOut From: Sysop Msg#: 514070 To: ** ALL ** *EXEMPT* Re: Tiramisu (5 replies) 1 Box (7 oz.) ladyfingers 6 eggs, separated 1/2 pint heavy cream or 1 lb mascarpone cheese 1/4 cup sugar 1 teaspoon vanilla 1 cup warm espresso 1/4 cup coffee liqueur 1. Arrange ladyfingers in rectangular serving dish (11 x 13). Lightly soak with mixture of espresso and coffee liqueur. 2. While gradually adding sugar, beat egg yolks (approx 5-10 minutes) until very stiff and egg yolks appear pale in color. Beat heavy cream until very stiff (if using mascarpone, do not beat) and fold into egg yolks. 3. In a separate bowl, beat egg whites with a wire wisk or electric beater until very stiff and gently fold egg whites into the mascarpone mixture. Add vanilla to mixture and fold gently. 4. Cover ladyfingers with this cream mixture. Cover with foil or plastic wrap. Refrigerate at least one hour before serving. Sprinkle with cocoa or chocolate flakes before serving. Serves 12. Date: Thursday, February 16, 1995 6:52pm Forum: EatOut From: Cory Danger Msg#: 563290 To: Lady Oh *EXEMPT* Re: Macaroni and cheese (Fw by Lythande, Reply to #562525, Reply to #561213, Rep*) LO>Being raised in an almost entirely black neighborhood, my mother got the LO>recipe and we had it quite often also. I still love it, but the real LO>recipe for making it is quite time consuming. I thing Cory Danger still LO>loves it also. He's forever buying that Kraft Macaroni and Cheese. LO> The recipe isn't that time consuming...it's the cooking time!! All you have to do is get some macaroni (Ronzoni, preferably), cheese (cheddar, "Cheez Whiz" works just as well), condensed milk, and maybe an egg or two... ...cook macaroni as usual, then mix with cheese, milk and egg(s) - it's best to mix all this together when the macaroni is still hot, to melt the cheese evenly...put in a casserole dish at 350 degrees until cheese starts to brown. Slice and serve! "!": Look for "Danger In The Kitchen" on The Food Network! Date: Wednesday, June 14, 1995 3:11pm Forum: EatOut From: Johndrake Msg#: 605803 To: Lythande *EXEMPT* Re: Canadian Pancake House (Reply to #601538, Reply to #599868, Reply to #599633, R*) (1 reply) 3rd avenue an 16th street...and there's one on 2nd avenue and about 50 street.. s Date: Friday, September 8, 1995 12:19am Forum: EatOut From: Faz Msg#: 632203 To: ** ALL ** *EXEMPT* Re: recipes...? (4 replies) Any one out there got any new recipes they want to share? I been practicing and maybe we can exchange ideas... ??? Date: Friday, September 8, 1995 11:01pm Forum: EatOut From: Wanderer Msg#: 632627 To: Faz *EXEMPT* Re: Chile recipe (Reply to #632203) (1 reply) hi faz!!!!you like chile? i make a chile with pinto beans & black beans. i also use wylers 2 alarm medium family pack-of course along with all that i always add some extras.when i brown the meat,i put a lot of garlic and italian seasoning.after the meat is browned,I drain off the fat.then i open the wyler kit and follow the directions,but i also add my own touches-like the two kinds of beans,extra garlic,sometimes extra tomato sauce,sometimes when i buy the pinto beans i buy the old el paso brand with the beans in chile sauce,after everything is bubbling away and you have added all the ingredients,just let it simmer for a while. it tastes really great the next day. oh,you may want to put it over rice. Date: Wednesday, October 11, 1995 9:58pm Forum: EatOut From: Faz Msg#: 642111 To: ** ALL ** *EXEMPT* Re: recipe time...... (2 replies) Since this the Eat Out forum and we can share recipes here this is one i like to make and hope others will enjoy: this recipe has 3 parts: 1 meatballs for the tomato sauce. 2 sauce itself 3 and the cheese filling for the shells. ACT I : The Meatballs ingredients: 1 lb Ground beef 1 sml onion, diced 3 cloves garlic, smashed & chop fine 1 egg 1/4 ketchup 1/2 cup plain dry breadcrumbs salt & pepper to taste Simple: mush it together and form..put aside till suace is made. ACT II : The Sauce Ingredients 3 tblspoons corn oil Meatballs from above 1 lb sausage, cut t 3 inch pieces 2 28 oz cans peeled tomatoes(peeled)..like Progresso Pomodori) and crushed 1 cup chicken stock 2 6 oz cans of tomato paste 2 cups water( or 2 of chicken stock i prefer this) prep: heat oil in pot on low flame. Saute meatballs and sausage turn occasionally till brown(dont turn to hard or you will break your balls(meat)). Add tomatoes and cook on low heat for 45 minutes while stirring occasionally. After tomatoes have cooked add chicken stock tomato paste and 2 cups of water or more chicken stock. stir to fold all in. add salt or pepper to taste and cook for 4 hrs on low flame. you can add oregano (fresh) or basil leaves after. Finale :Shells and filling. I will not go into preparing fresh pasta as some do not have a machine for this purpose. ingredients: 1 lb jumbo shells 3 cups whole mlk Ricotta (polly-o ) etc. 1/2 lb mozzarela cheese, diced 3 eggs 2 tablespoons chopped Fresh parsley more Salt & pepper to taste (optional) 1/3 cup freshly grated Parmesan cheese (can be left off for table use) prep : Boil shells,drain, and run cold water over em. Mix Ricotta,mozzarella,eggs,parsley,(& salt or pepper) in bowl. Put this into each shell. Place thin layer of tomato sauce along bottom of baking pan. Place shells on top of this sauce layer and pour remaining sauce over top of shells. Cover with foil and bake in Preheated 350 degree oven for 15-20 minutes. If you use the parmesan its good to put on before baking but i know some do not like it so i set it on table for all. This recipe serves 4 to 6. Buon Appetito. A simple dessert can also be made while waiting for the sauce: Granita Limone (Lemon Ice) 1/c cup sugar 2 cups water 6 to 7 lemons (or 1 cup of concentrated lemon juice) though its better to use fresh lemons. Make a syrup by mixing the sugar and water in a pot, and bringign to a slow boil over medium heat, and let boil for 5 minutes. Turn off flame and let syrup reach room temperature. Mix this with the lemon juice and freeze in cups or a shallow pan. (this takes longer than regular ice to freeze because of the sugar) if you make it in a pan you can use a spoon to shave it into cups. This will serve approximately 3. if anyone else has recipes or would like me to go into others i like to make such as Shrimp Scampi, Rice and Ricotta pudding,etc just drop a line...eating is something we all have to do so it might as well be enjoyable! :) FAZ Date: Thursday, October 12, 1995 12:07am Forum: EatOut From: Quack Msg#: 642252 To: Lythande *EXEMPT* Re: Whipped cream (Reply to #641214, Reply to #641210, Reply to #641134, R*) (1 reply) LY>QU>Heavy Cream, Sugar, Instant Coffee and an eggbeater. The twirly kind. :) LY>Hmmmmmmmmmmmm. How much of each? Start with a 1/2 pint of Heavy Cream, a teaspoon of Coffee and then add sugar till you think its sweet enough. Using a hand beater lets you add a little at a time. You can put it on Ice Cream, Cake or just eat it straight. I like to use a mixing cup thats a little bigger then the eggbeater. :) Date: Tuesday, October 17, 1995 9:45pm Forum: EatOut From: Lythande Msg#: 644003 To: Faz *EXEMPT* Re: Christopher's Steak Italiano (Reply to #642474, Reply to #642425, Reply to #641713, R*) (2 replies) FA>as for me i cook the steak to my guests liking,usually Italian style FA>like Steak Florentine or Breaded and Sauteed steak. Oh! You'd like this steak I made once - but, it requires two different prepared sauces and isn't all that fast/easy to make. When we're on vacation, all I have to cook on is a bbq or a two burner sort of stove, so I found this recipe that could be cooked on top of the stove. This stuff tastes fantastic, but requires pesto sauce and garlic bbq sauce. (I found the recipe, of course, on a bottle of pesto sauce). Christopher's Steak Italiano 1 Tbsp. Olive Oil 2 Steaks 5 Tbsp. Christopher Ranch Pesto Sauce 2 Tbsp. Christopher Ranch Garlic BBQ Sauce 1 Tbsp Chopped Shallots or Chives 1/4 cup Sherry or Marsala Wine 1 1/2 Cups Heavy Cream 1 Tsp Dijon Mustard Salt & Pepper to taste. Heat oil in large, heavy skillet. When hot, cook steaks on both sides until done. Remove and keep warm on serving platter. Drain fat from skillet. Saute pesto and shallots for one minute. Stir in wine and bbq sauce. Bring to boil. Add cream and cook five minutes over high heat, stirring often. Remove from heat, stir in mustard, salt and pepper. Pour sauce over steak and serve. This Christopher brand stuff is expensive, but fantastic. Especially if you like garlic, which I do. I guess any pesto sauce and garlic bbq sauce would work. BTW, this is NOT a health food or diet recipe! Date: Sunday, October 22, 1995 8:35am Forum: EatOut From: Lythande Msg#: 645437 To: Faz *EXEMPT* Re: Meat stuffed Manicotti (Reply to #644041, Reply to #644011, Reply to #643559, F*) (2 replies) FA>yeah u/l it here. im exactly like him. i dont really like cheese im more FA>of a carnivorous type. most people like cheese though. Hokay - here goes.... Meat Filling For Manicotti 1 1/2 lbs. chopped meat 1 egg 1/2 lb. Mozzarella cheese, diced 3 slices moist bread 1/2 cup milk Season well with pepper, salt and parsley (I also put in garlic, oregano, onion! How do you cook, especially Italian food, without it!?) Mix thoroughly. After that, you just stuff the Manicotti (AFTER boiling them for anyone who's never made them! Then, lay the shells in a row in a greased baking pan and covr with spaghetti sauce. You can stick mozarella cheese on the top before you bake them for 25-30 minutes at 350. Also, manicotti aren't all that easy to handle - they break easily. You might want to put some oil in the water to keep them from sticking. Date: Friday, October 27, 1995 12:12pm Forum: EatOut From: Kamakazi Munchkin Msg#: 647665 To: Johndrake *EXEMPT* Re: Peanut Butter Muffins (Reply to #646990, Reply to #645459, Reply to #644277, R*) (1 reply) Peanut Butter Muffins --------------------- 3/4 cup packed brown sugar 1/2 cup creamy peanut butter 2 eggs 1 tsp vanilla 2 1/2 cups flour 1 1/2 tsp baking soda, sieved 1/2 tsp salt 1 1/2 cups buttermilk 1 1/2 cups unsalted dry roasted peanuts - chopped Beat sugar and peanut butter with an electric mixer until well blended. Beat in eggs, one at a time, until combined. Beat in vanilla. In separate bowl mix flour, baking soda and salt. Alternately add flour mixture and buttermilk, begining and ending with buttermilk, do not overbeat. Butter muffin cups or spray with non-stick coating. Fill muffin cups and sprinkle tops with chopped peanuts. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean in a 400 degree oven. --- þ SLMR 2.0 þ Ivo Andric - Yugoslavia's First Nobel Laureate Date: Saturday, November 11, 1995 9:56pm Forum: EatOut From: Lythande Msg#: 651588 To: ** ALL ** *EXEMPT* Re: Red Shrimp Sauce (AKA MAJOR GARLIC SAUCE!) (1 reply) 6 oz. olive oil 12 cloves garlic, sliced Heaping tablespoonful fresh basil Heaping tablespoonful fresh chopped parsley (I chopped the basil too) 12 pc 21/25 shrimp cleand and deveined 18 oz. clam juice 4 cloves roasted garlic 16 oz. pasta (prefer linguini) 13 oz Italian tomatoes (I *think* this was supposed to be 1 lb. 13 oz. whic seems to be the standard size for cans of tomatoes. I tried it with an amount in between 13 oz. and 1 lb. 13 oz. and decided to use the whole can next time) Salt and pepper to taste Add olive oil to pan and heat. Add garlic and lightly brown. Add basil, parsley, Italian tomatoes, clam juice, roast garlic and reduce down by 3/4. Set aside. Peel shrimp, make a small slize on top of shrimp, remove vein, wash and set aside. Bring lightly salted water to a boil in the large pot, add pasta. Bring the red sauce to a boil. When pasta is almost ready add shrimp to the red sauce and cook shrimp till tender. Season sauce with salt and pepper. When pasta is al dente drain water and place in serving dish. Pour sauce over pasta and serve. I've got to tell you, this may be the best dish I ever tasted. Got this recipe when shopping at Ikea of all places. They had a chef there form a restaurant called Carmines making it and handing out the recipe. Just from this one recipe I'm dying to go to Carmine's which was probably the point. Date: Monday, November 20, 1995 12:25pm Forum: EatOut From: Kamakazi Munchkin Msg#: 653339 To: ** ALL ** *EXEMPT* Re: Spinach Salad (1 reply) Spinach Salad 1 Lb Fresh Spinach 1/2 Large red onion - thinly sliced 3 hard boiled eggs 1/2 pound fresh mushrooms 1 pound bacon - cooked, drained and crumbled Tear spinach into pieces. Mix with other ingredients, chill. Serve with Bacon Dressing. Bacon Dressing 1/2 cup sugar 1/4 cup water 1/4 cup vinegar 1/2 cup mayonnaise 1/2 pound bacon - cooked, drained and crumbled. Over medium heat, dissolve sugar in water and vinegar. Remove from heat and cool slightly. Fold in Mayonnaisse and bacon. --- þ SLMR 2.0 þ This tagline stolen by Silly Little Mail Reader! Date: Monday, November 20, 1995 12:25pm Forum: EatOut From: Kamakazi Munchkin Msg#: 653340 To: ** ALL ** *EXEMPT* Re: Apple Sunrise Beverage If you like make ice cubves from apple or cranberry juice to float in a glass of this refreshing drink. It's a low-fat, low calorie, low sodium beverage. 1 cup apple juice or cider, chilled 1 cup low calorie cranberry juice cocktail - chilled 1/2 cup chilled club soda Ice Cubes 2 Orange slices (optional) In a 1 quart measuring cup stir togerher apple juice or cider, cranberry juice and club soda. Fill 2 tall glasses with ice cubes; pour mixture over ice. If desired, cut a slit in each orange slice and twist one over the rim of each glass. Makes 2 10 oz servings. --- þ SLMR 2.0 þ Ivo Andric - Yugoslavia's First Nobel Laureate Date: Monday, November 20, 1995 12:25pm Forum: EatOut From: Kamakazi Munchkin Msg#: 653341 To: ** ALL ** *EXEMPT* Re: Gingered Carrots & Apples 2 cups carrots - bias sliced 1/3 cup orange juice 2 - 3 tsp ginger root - slivered or grated 2 tbs butter or margarine 2 mediumapples - cored and cut into 1/4 inch thick slices (4 cups) 1 tsp sugar Fresh Chives - Snipped In a covered skillet cook carrots, orange juice and ginger in hot butter or margarine for 5 minutes. Add apples; cover and simmer 2 to 4 minutes or till tender-crisp. Stir in sugar. Top with chives. Makes 4 servings. --- þ SLMR 2.0 þ I'm in shape ... round's a shape isn't it? Date: Monday, November 20, 1995 12:25pm Forum: EatOut From: Kaoakazi Munchkin Msg#: 653342 To: ** ALL ** *EXEMPT* Re: Sugar Pecan Crisps (1 reply) This dough may be either refrigerated or frozen before slicing. If frozen, let stand a few minutes before slicing. 1 3/4 cup flour 1/4 tsp salt 3/4 cup butter or margarine 2/3 cup sugar 1 large egg 1 tsp vanilla 1/2 cup finely chopped pecans or other nuts. Combine flour and szlt. beat butter for 30 seconds. Add sugar; beat till fluffy. Add egg and vanilla; beat well. Add dry ingredients; beat till well blended. Cover; chill 30 to 60 minutes for easier handling. Shape into a 12 inch long log. Roll in nuts. Wrap in waxed paper; chill several hours or overnight. Cut into 1/4 inch slices. Place on ungreased cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes or till done. Remove to wire rack to cool. Make about 48. --- þ SLMR 2.0 þ We all live in a yellow subroutine. Date: Saturday, November 25, 1995 12:16am Forum: EatOut From: Faz Msg#: 654408 To: ** ALL ** *EXEMPT* Re: a little factual info...... :) (2 replies) Since this is the Eatout section , and i got time to kill while my wontons are boiling i figured id give you a little info on a topic we all seem to like here...Dim Sum (Yum Cha to those in the know ;) ) Dim Sum are Chinese snacks or "small eats" which technicall are consumed between meals. The Chinese tradition of eating Dim Sum is becoming popular all over. The extreme diversity of dim sum and the many combinations have actually sprouted businesses which actuall ONLY do Dum Sum. Dim Sum is traditionally served from heated trolleys, which are pushed throughout the restaurant so the customer may choose what he likes. These dishes are rarely eaten with rice, and consist of mainly deep-fried items which Westerners take to readily or steamed items which are often served in steam baskets. These latter are succulent and a feast for the eyes and palate. In the warmer South, Dim Sum is prepared in tea houses and small restaurants and even outdoors rather than at home. Northern China, which has severe weather during a good part of the year, and where people tend to eat indoors and at home, the preparation of Dim sum is mainly a domestic activity. The whole family will be involved ,helping make the stuffed buns and wontons by hand by the hundred. Domestic Dim Sum occasionally takes the place of a full scale meal and is usually prepared and eaten during festivals and holidays when there are more hands available. There are scores of dim sum, the main line being only a few, but most all of them are fancy nonetheless. Since there are more Cantonese restaurants in the United States we tend to only see the Southern style of dim sum, but the Northern style is equally good. Both styles are fo course dainty in nature and require skill and practice to perfect. I hope to put on the board some of my fave recipes and will try to incorporate in reasonable alternatives for traditional cooking tools (unless others here have bamboo steamers, hehehehehe) But above all, Dim Sum is informal. It is a time when people can let loose and like the variety of conversation, order a variety of snacks to match. So when the urge arrives, get some friends together, go to dim sum and enjoy. Or even try preparing it at home with friends, and savor the fruits of your labors together. Have fun! Some of the recipes i use have been given to me over the years by friends, and while they are standbys always feel free to experiment. Date: Saturday, November 25, 1995 12:25am Forum: EatOut From: Faz Msg#: 654410 To: ** ALL ** *EXEMPT* Re: first lesson...The Spring Roll. One of the easiest dishes and one that i was taught first is the spring roll. Before you can learn how to make a spring roll, you have to learn the basics, and we start with the wrapper. :) ING: 1 egg 2 cups all purpose flour 1/2 teaspoon salt 1/2 cup of water Cornstarch PREPARATION: Lightly beat egg. Sift flour and salt into large bowl. MAke a well in the center and mix beaten egg and water into the flour. Stir with a wooden spoon to form smooth dough. Place dough on a floured board and KNEAD for 10 minutes OR until smooth. Cover with a damp cloth and leave to rest for about a half hour. after this roll dough into a 12 inch sausage, then cut into 1 1/2 inch pieces. Duct with cornstarch and flatten with palm of hand. Roll as THINLY as possible, then trim into 6 by 7 inch rectangles. Dust again with cornstarch, and stack. This only takes about a half hour to prepare, and you can save the leftover stack to use in the future. Date: Saturday, November 25, 1995 12:42am Forum: EatOut From: Faz Msg#: 654413 To: ** ALL ** *EXEMPT* Re: Spring Roll Fillings. (1 reply) You can use any mixture in a spring roll, those popular ones being lean pork or chicken with vegetables. ING: 1 3/4 cup sliced lean chick or pork meat. 2 Slices fresh ginger root 3 Oz canned Bamboo shoots 8 Med size dry Chinese shrooms 2 green onions 3 tbls veg oil 1 teas salt 2 tbls soysauce 1 1/2 cup bean sprouts 1 tbls cornstarch BLENDED with 2 tbls water beaten egg (for sealing rolls) vegetable oil (for deep frying) PREPARATION Cut pork or chicken into matchstick sized shreds (cleaver comes in HANDY!) Cut gingrer and bamboo shoots into similar or finer shreds. Soak dried mushrooms in hot water to cover for 25 minutes. Drain and discard tough stalks. Cut mushroom caps into shreds. div green onions lengthwise in half then cut into 1.2 in sections. COOKING Heat 3 tbls of oil in wok (or skillet). When hot, stir fry ginger salt mushrooms and shredded meat over high heat for approx 1 1/4 min. Add all other ingredients EXCEPT cornstarch, and stirfry for additional 30 seconds. Remove from heat and leave to cool........... FILLING THE ROLLS Take 2 tbls of filling and spread across each pancake from previous recipe just below the center. Fold pancake(gently) up from bottom by raising lower corner to fold ovrer filling. Roll filling over once, and bring in 2 corners from sifde to side to overlap each other. Finally, fold top flap down, sealing with the beaten egg preparation. Stack the rolls as you make em, so that the weight of new roll rests on the flap of the previous sealed one. COOKING Fry pancakes soon after they have been made, otherwise they become soggy (i hate that!). Heat oil in wok or deep fryer. when hot fry only about 5 or 6 at a time for approx 3 3/4 to 4 1/2 minutes. until they are golden brown and crispy. Once fried they can be kept in the oven to stay crisp for up to 30 minutes,(dont press your luck after that.) OR, store them in the fridge for a day after an initial frying of 2 1/2 minutes, then they can be refried for 3 minutes when you are ready to eat them. They are fairly easy to make(with practice) and are usually served with a soy based dip sauce. I know some of the palates on this board are spicy so here are some sauces you can try: Red Chili oil. Oyster sauce Plum sauce Hoisin sauce or serve a little side of Snow Pickle or even sesame paste. There is always room for experimentation. Date: Monday, December 4, 1995 12:43pm Forum: EatOut From: Kamakazi Munchkin Msg#: 656065 To: ** ALL ** *EXEMPT* Re: Bay Food Recipes File: BABYFOOD.ZIP (1 reply) Here are some baby food recipes that I downloaded off of another board, maybe some of you can use them. Date: Sunday, January 28, 1996 10:06pm Forum: EatOut From: Erica Msg#: 670908 To: Lythande *EXEMPT* Re: Giblet Stuffing Recipe (Reply to #670614, Reply to #670522, Reply to #670225, R*) (1 reply) LY>ER>LY>Probably when someone else made it. I eat my giblets plain! Usually LY>ER>LY>way before the turkey's ready too. LY>ER>I like them plain too but their good in stuffing too. :) LY>hmmmmmmmmmmm. Maybe next year I'll buy extra ones just for the LY>stuffing! Do you have a recipe for giblet stuffing? Well that one I know off the top of my head..First if you use the croutons or if you use bread have enough for the size of your turkey or you can do this with chicken or whatever kind of poultry. You take your giblets and cook them thoroughly. Then depending on how much stuffing you're making boil some chicken broth and add about two tablespoons of butter or margarine. You take your giblets and put them in a food processor and chop it to the size you'd like it in your stuffing. You take an onion and some celery (depending on howe much you like, this can be withheld) and either dice it up or put that in your processor and chop that. Then you add the giblets and onion and celery to the boiling chicken broth and butter or margarine and let it boil till the onion becomes transparent. Then remove from the stove and have your bread or croutons ready in a bowl and slowly add the broth mixture to the bowl mixing it well. Then you open your turkey, chicken or bird and stuff the cavity with as much as you can get into it. You can also put it where they removed the neck...there's usually a pocket there. when you're done putting all the stuffing in the bird. You sew the neck skin over so you can keep the stuffing in. Then you take some aluminum foil and put it over the other end with a couple toothpicks to hold it in place andmake sure bith ends are sealed. Bake your turkey or chicken or bird as usual. And when the bird is done remove the stuffing into a serving dish and enjoy. :) It's very good. Been making it for years. --- þ SLMR 2.0 þ It's only a hobby ... only a hobby ... only a Date: Thursday, February 1, 1996 3:11am Forum: EatOut From: Dti Msg#: 672295 To: Lythande *EXEMPT* Re: DTI goes food shopping (Reply to #671287, Reply to #670997, Reply to #669560, R*) (1 reply) LY>Oh, c'mon. You'd look cute going into the Pioneer where D'Allesio's LY>used to be and pushing a shopping cart around looking for the Wheaties LY>box. (I think it's in the beer aisle.....) If you think disoriented is cute then sure it'd be cute as a scene in some kinda grainy sixteen mm filmschool reel, I can see it now, wandering into the place stand there staring at the little plastic buckets or should I get wheels instead so many decisions and it took me six years to really even learn that you are not allowed to smoke in supermarkets, not a good student, eyes popped at the rude display of vegetables enroute to the oil and cookie line, the dead animals, the bleach and asswipe, I dont think they have a motor oil aisle, sometimes I go to Pathmark just to get lost, cannot buy a thrill, what the fuck was I gonna buy? Forget. All these cans of labels. Churned death and the naborhood girls with their names carved in fak gold hung off a neckchain never figured that out with the red smock seems universal local eyeballs cash drawer fulla foodstamps but you can slide yr cash card if ya got one. Liked it better in Cali, goddamn store you could build an ocean liner in and plastic gallon jugs of white label no name VODKA I couldnt believe it standing there squeezing the bottle while Patty actually knew how to do these things and managed to drop shit into the chrome wire wagon --- * SLMR 2.0 * Famous Last Words: ahhh shit whats wrong with my legs Date: Monday, February 12, 1996 8:01pm Forum: EatOut From: Vibrantm Msg#: 675997 To: Lythande *EXEMPT* Re: Why Japonica is Good (Reply to #675527, Reply to #675513, Reply to #675452, R*) (1 reply) LY>VI>Japonica, at 12th and University, remains my favorite for sushi. LY>VI>Lets do it! LY>Never went there. How are they on sashimi? And, how are they on LY>prices? They are first rate for both sushi and sashimi. Prices are moderate to medium-expensive; not a cheap place by any means. I have been going there since 1978 when it opened in smaller quarters a half block south of its current location. Japonica is at 100 University Place (Corner of E 12th St. one block east of Fifth Avenue) 212 243-7752. No reservations _except_ for the tatami room - - call for details on the tatami room. Date: Tuesday, March 26, 1996 5:42am Forum: EatOut From: Dti Msg#: 688896 To: Dna *EXEMPT* Re: So how was 1st Wok? (Reply to #688695) (2 replies) DN>So what was the final opinion on First Wok on 90th/3rd, after the DN>anniversary hang? Scary looking fish that tasted good and kept me alive... --- * SLMR 2.0 * This tagline is yr brain on Drugs hear it move? Date: Tuesday, April 9, 1996 4:23pm Forum: EatOut From: Erica Msg#: 702407 To: ** ALL ** *EXEMPT* Re: Turtle cheesecake (Copy by Lythande, Reply to #692810, Reply to #692400, R*) (1 reply) -------------< COMMENTS BY Lythande >-------------- TO: Vida ----------< END OF COMMENTS BY Lythande >---------- VI>I don't think they have any other flavors. And what's VI>turtle cheesecake??? Never heard of it. Turtle cheesecake... First the graham cracker crust with carmel, nuts (pecans, walnuts or cashews crushed) and chocolate. Then the cheesecake has all the swirled around in it and on top another layer of carmel with the nuts mixed in and swirled with the chocolate. It't pure exstasy! >:P The lady who made the cheesecake and other heavenly cheesecakes always made them real thick too like about at least 2 and a half inches to three and sold by the slice and it was a big ole slice too (enough for two to enjoy)! >:) --- þ SLMR 2.1a þ hAS ANYONE SEEN MY cAPSLOCK KEY? Date: Monday, May 13, 1996 8:43pm Forum: EatOut From: Vida Msg#: 703171 To: ** ALL ** *EXEMPT* Re: Chocolate chip cookies (Copy by Lythande) (1 reply) Got this off the World Wide Web. Enjoy! :) The Chemist's Recipie for Chocolate Chip Cookies The following recipie for chocolate chip cookies recently appeared in Chemical & Engineering News (C&EN, Jun 19, 1995, p. 100). It was attributed to Jeannene Ackerman of Witco Corp. Ingredients: 532.35 cm^3 gluten 4.9 cm^3 NaHCO3 4.9 cm^3 refined halite 236.6 cm^3 partially hydrogenated tallow triglyceride 177.45 cm^3 crystalline C12H22O11 177.45 cm^3 unrefined C12H22O11 4.9 cm^3 methyl ether of protocatechuic aldehyde Two calcium carbonate-encapsulated avain albumen-coated protien 473.2 cm^3 theobroma cacao 236.6 cm^3 de-encapsulated legume meats (sieve size #10) To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat-transfer coefficient of about 100 Btu/F-ft2-hr add one, two, and three with constant agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm add four, five, six, and seven until the mixture is homogeneous. To reactor #2 add eight followed by three equal portions of the homogeneous mixture in reactor #1. Additionally, add nine and ten slowly with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction. Using a screw extrude attached to a #4 nodulizer place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25 deg. C heat-transfer table allowing the product to come to equilibrium. Date: Monday, June 24, 1996 7:00pm Forum: EatOut From: Don Msg#: 710348 To: Lythande *EXEMPT* Re: Food that looks cuddly (Reply to #708999, Reply to #708019, Reply to #704625, R*) (1 reply) ³LL> DO>³LL> Speaking of which, anyone have a recipe for rabbit? ³ ³LL> DO>ÔÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍͳ ³LL> ³ ³LL> DO> As a matter of fact....yes. ³ ³LL> ³ ³LL> So, gimme! Hehheheheee ³ ÔÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ; Here it is: HASENPFEFFER 3 CUPS WATER 1 CUP VINEGAR 1/3 CUP SUGAR 1 MEDIUM ONION, SLICED (1/2 CUP) 1 TEASPOON MIXED PICKLING SPICES 1 1 1/2 POUND RABBIT, CUT UP 1/4 CUP ALL PURPOSE FLOUR 2 TABLESPOONS COOKING OIL 2 TABLESPOONS COLD WATER 1 TABLESPOON ALL PURPOSE FLOUR First Thumper gets marinaded: In a large bowl combine the 3 cups water, vinegar, sugar, onion, pickling spices, 2 teaspoons SALT, and 1/4 teaspoon PEPPER. Add rabbit. Cover; refrigerate for 2 days. Remove rabbit from marinade; pat dry. Reserve the onion slices and 1 cup of the marinade. Then fry the l'il critter: In a plastic bag, shake rabbit pieces in the 1/4 cup flour to coat. In a 10-inch skillet slowly brown rabbit in hot oil. Pour reserved marinade and onions over rabbit. Cover; simmer about 35 minutes or 'til meat is tender. Remove rabbit and onions to a serving platter; keep warm. Measure pan juices -- add water if necessary to make 1 cup liquid; return to skillet. Stir together the 2 tablespoons of cold water and 1 tablespoon flour; stir into pan juices. Cook and stir 'til bubbly. Cook/stir 2 minutes or so... season to taste. And voila! Cooked bunny. --- þ MegaMail 2.10 #0:Don't take life too seriously; it's not permanen Date: Friday, October 25, 1996 11:17pm Forum: EatOut From: Johndrake Msg#: 721382 To: Kamakazi Munchkin Re: Lox (Reply to #721216, Reply to #719873, Reply to #719725, R*) (1 reply) Hmm..I haven't done shopping lately so the price comparsion situation doesn't help me.. ..So 10 dollars per pound is a great deal eh.... Thanksgiving is due to arrive in a few weeks..what's going on this year .? Date: Friday, October 25, 1996 11:54pm Forum: EatOut From: Kamakazi Munchkin Msg#: 721384 To: Faz Re: Chinese New Year Dinner (Reply to #721266, Reply to #719726, Reply to #718843, R*) (1 reply) Hopefully things will go well for both of us. I am counting the days already and can't wait to be a mommy. Date: Friday, October 25, 1996 11:55pm Forum: EatOut From: Kamakazi Munchkin Msg#: 721385 To: Johndrake Re: Lox (Reply to #721382, Reply to #721216, Reply to #719873, R*) I have no clue what I am doing this thansgiving, I have to take it one day at a time, since this baby is due to come the day after Thanksgiving. If I don't have the baby by Thanksgiving, I sure am not going to want to go far away from home. Date: Monday, October 28, 1996 5:09pm Forum: EatOut From: Faz Msg#: 721471 To: Kamakazi Munchkin Re: Chinese New Year Dinner (Reply to #721384, Reply to #721266, Reply to #719726, R*) (1 reply) KM>Hopefully things will go well for both of us. I am counting the days KM>already and can't wait to be a mommy. sounds wonderful. :) Counting the days?! So eager with anticipation! :) :) :) Date: Monday, October 28, 1996 7:13pm Forum: EatOut From: Kamakazi Munchkin Msg#: 721483 To: Faz Re: Chinese New Year Dinner (Reply to #721471, Reply to #721384, Reply to #721266, R*) (1 reply) No that is how little time I have left. My last day of work is supposed to be November 15th and my due date is November 29th, but I have already been told that this baby is either big, or due before they thought it was, and honestly, I hope it is due a little earlier than they thoughtit was. Date: Thursday, October 3, 1996 7:42am Forum: EatOut From: Vida Msg#: 721626 To: ** ALL ** Re: Home brewed pineapple juice (Fw by Lythande, Reply to #719958, Reply to #719931, Rep*) (1 reply) QU>VI>So you want to drink home brewed? QU>QU>Only Pepsi, Cranberry Juice Cocktail, Milk, Pineapple Orange Juice QU>QU>and water. :) QU>VI>Unless you count OJ concentrate as home brewed, all that stuff is QU>VI>either a product of nature or is mass produced. :) QU>Unless you live in a Pepsi factory or a barn or Hawaii. :) Not the last time I checked. I wouldn't mind a field trip to Hawaii, however, to make some home brewed pineapple juice. :) Date: Wednesday, October 30, 1996 10:55pm Forum: EatOut From: Faz Msg#: 721774 To: Kamakazi Munchkin Re: Chinese New Year Dinner (Reply to #721483, Reply to #721471, Reply to #721384, R*) (1 reply) KM>No that is how little time I have left. My last day of work is supposed KM>to be November 15th and my due date is November 29th, but I have already KM>been told that this baby is either big, or due before they thought it KM>was, and honestly, I hope it is due a little earlier than they thoughtit KM>was. hehehheee.....a giant baby? how big do they think it is?!!!! Is that cutting it close...the 15th to the 29th? I guess the earlier he is born is better, at least none to soon for you. :) Date: Thursday, October 31, 1996 9:05pm Forum: EatOut From: Kamakazi Munchkin Msg#: 721852 To: Faz Re: Chinese New Year Dinner (Reply to #721774, Reply to #721483, Reply to #721471, R*) (1 reply) Well right now they think that the baby is about 7 pounds, but we will see whenit is born how big the baby actually is. Date: Monday, November 4, 1996 7:43pm Forum: EatOut From: Faz Msg#: 722153 To: Kamakazi Munchkin Re: Chinese New Year Dinner (Reply to #721852, Reply to #721774, Reply to #721483, R*) (1 reply) KM>Well right now they think that the baby is about 7 pounds, but we will KM>see whenit is born how big the baby actually is. is that about average for a baby? i remember one lady at my job delivered a baby that was close to 9 lbs! Date: Friday, November 8, 1996 11:17pm Forum: EatOut From: Kamakazi Munchkin Msg#: 722526 To: Faz Re: Chinese New Year Dinner (Reply to #722153, Reply to #721852, Reply to #721774, R*) (1 reply) Well that is what we think will happen when the baby is born. We think it will probaby be about a 9 or 10 pound baby. --- þ SLMR 2.0 þ Back Up My Hard Drive? I Can't Find The Reverse Switch! Date: Sunday, November 17, 1996 10:59pm Forum: EatOut From: Conundrum Msg#: 723095 To: Kamakazi Munchkin Re: Lox (Reply to #715817, Reply to #713763, Reply to #713022, R*) (1 reply) KM>WEll the lox and cream cheese sprad is more reasonably priced than the KM>lox just by itself. But doesn't taste anywhere NEAR as good. Date: Monday, November 18, 1996 6:04pm Forum: EatOut From: Kamakazi Munchkin Msg#: 723121 To: Conundrum Re: Lox (Reply to #723095, Reply to #715817, Reply to #713763, R*) (2 replies) Of course it doesn't. There is no alternative to good Lox, it is like good sex, you can't beat it. Date: Monday, November 25, 1996 12:35am Forum: EatOut From: Faz Msg#: 723369 To: Kamakazi Munchkin Re: Chinese New Year Dinner (Reply to #722526, Reply to #722153, Reply to #721852, R*) (1 reply) KM>Well that is what we think will happen when the baby is born. We think KM>it will probaby be about a 9 or 10 pound baby. atta sounds lika one biga baby! :) heheehehehehe nothing wrong with that, as long as its healthy. :) ): ): ): :) Date: Monday, December 2, 1996 9:05pm Forum: EatOut From: Kamakazi Munchkin Msg#: 723663 To: Faz Re: Chinese New Year Dinner (Reply to #723369, Reply to #722526, Reply to #722153, R*) (2 replies) Well they goofed, he only weighed 6 lbs 6 oz at birth, and is a healthy little thing. But that is ok, so he will fitinto his clothes a little bit longer. Besides he is such a cute little thing, I just sort of melt, even with him getting up every 2 hours during the night. --- þ SLMR 2.0 þ It's only a hobby ... only a hobby ... only a Date: Tuesday, December 3, 1996 9:26pm Forum: EatOut From: Steve C Msg#: 723730 To: Kamakazi Munchkin Re: Chinese New Year Dinner (Reply to #723663, Reply to #723369, Reply to #722526, R*) (1 reply) KM>Well they goofed, he only weighed 6 lbs 6 oz at birth, and is KM>a healthy little thing. But that is ok, so he will fitinto KM>his clothes a little bit longer. Besides he is such a cute little KM>thing, I just sort of melt, even with him getting up every 2 hours KM>during the night. KM>--- KM> þ SLMR 2.0 þ It's only a hobby ... only a hobby ... only a Congretulations on your new addition. Hope he grows up to be all you want him to be Date: Wednesday, December 4, 1996 8:54pm Forum: EatOut From: Kamakazi Munchkin Msg#: 723759 To: Steve C Re: Chinese New Year Dinner (Reply to #723730, Reply to #723663, Reply to #723369, R*) (3 replies) Well unless he let's mommy sleep sometime, I might not let him grow up at all. I mean, there is only so much I can hold him when I am sleeping with him in my arms. Right now I am just afraid that i am going to drop him one of these nights when I am trying to feed him while my eyes keep closing. Date: Wednesday, December 4, 1996 10:07pm Forum: EatOut From: Steve C Msg#: 723765 To: Kamakazi Munchkin Re: Chinese New Year Dinner (Reply to #723759, Reply to #723730, Reply to #723663, R*) (1 reply) KM>Well unless he let's mommy sleep sometime, I might not let him grow up KM>at all. I mean, there is only so much I can hold him when I am sleeping KM>with him in my arms. Right now I am just afraid that i am going to drop KM>him one of these nights when I am trying to feed him while my eyes keep KM>closing. I can understand that. If you are bottle feeding, perhaps daddy can give you a break on some feedings. Date: Thursday, December 5, 1996 7:19pm Forum: EatOut From: Nightbird Msg#: 723848 To: Kamakazi Munchkin Re: Chinese New Year Dinner (Reply to #723759, Reply to #723730, Reply to #723663, R*) KM>Well unless he let's mommy sleep sometime, I might not let him grow up KM>at all. I mean, there is only so much I can hold him when I am sleeping KM>with him in my arms. Right now I am just afraid that i am going to drop KM>him one of these nights when I am trying to feed him while my eyes keep KM>closing. Don't worry, you're not going to drop him. --- þ OLX 2.1 TD þ This looks like it is working. Great Date: Thursday, December 5, 1996 8:29pm Forum: EatOut From: Kamakazi Munchkin Msg#: 723850 To: Steve C Re: Chinese New Year Dinner (Reply to #723765, Reply to #723759, Reply to #723730, R*) (2 replies) Unfortunately daddy cannot help me with the nighttime feedings, he still has to get up for work inthe morning, but I think little Jason is starting to get on a better schedule, or at least I hope that the last 2 nights are some indicatin that the schedule won't be so bad at least, of course he has been up for like 4hours now with no sign of going to sleep except that he looks so tired but he is fighting it. Hopefully, that means he will sleep real well tonight. Date: Monday, December 9, 1996 7:17pm Forum: EatOut From: Nightbird Msg#: 723997 To: Kamakazi Munchkin Re: Chinese New Year Dinner (Reply to #723759, Reply to #723730, Reply to #723663, R*) (1 reply) KM>Well unless he let's mommy sleep sometime, I might not let him grow up KM>at all. I mean, there is only so much I can hold him when I am sleeping KM>with him in my arms. Right now I am just afraid that i am going to drop KM>him one of these nights when I am trying to feed him while my eyes keep KM>closing. Don't worry, you're not going to drop him. --- þ OLX 2.1 TD þ This looks like it is working. Great Date: Monday, December 9, 1996 8:26pm Forum: EatOut From: Nightbird Msg#: 724013 To: Kamakazi Munchkin Re: Chinese New Year Dinner (Reply to #723850, Reply to #723765, Reply to #723759, R*) (1 reply) KM>Unfortunately daddy cannot help me with the nighttime feedings, he still KM>has to get up for work inthe morning, but I think little Jason is KM>starting to get on a better schedule, or at least I hope that the last 2 KM>nights are some indicatin that the schedule won't be so bad at least, of KM>course he has been up for like 4hours now with no sign of going to sleep KM>except that he looks so tired but he is fighting it. Hopefully, that KM>means he will sleep real well tonight. We can always hope for the best. --- þ OLX 2.1 TD þ We support Shareware.. Register Yours. Date: Tuesday, December 10, 1996 12:27am Forum: EatOut From: Steve C Msg#: 724025 To: Kamakazi Munchkin Re: Chinese New Year Dinner (Reply to #723850, Reply to #723765, Reply to #723759, R*) (1 reply) KM>Unfortunately daddy cannot help me with the nighttime feedings, he still KM>has to get up for work inthe morning, but I think little Jason is KM>starting to get on a better schedule, or at least I hope that the last 2 KM>nights are some indicatin that the schedule won't be so bad at least, of KM>course he has been up for like 4hours now with no sign of going to sleep KM>except that he looks so tired but he is fighting it. Hopefully, that KM>means he will sleep real well tonight. I hope so. enjoy him while you can, In twenty years you will wish he paid as much attention to you as he does now. :) Date: Tuesday, December 10, 1996 5:46pm Forum: EatOut From: Kamakazi Munchkin Msg#: 724047 To: Nightbird Re: Chinese New Year Dinner (Reply to #723997, Reply to #723759, Reply to #723730, R*) Sometimes when I am extremely tired, it seems like Iam going to drop him whenI fall asleep with him in my hands. Date: Tuesday, December 10, 1996 5:47pm Forum: EatOut From: Kamakazi Munchkin Msg#: 724048 To: Nightbird Re: Chinese New Year Dinner (Reply to #724013, Reply to #723850, Reply to #723765, R*) (1 reply) Nope, Jason just likes tobe up from like 4 until like 10 or 11 at night, sometiems he likes to stay up later, and he is fidgety, I am hoping that he is not turning colicky. the doctor just had us change his formula so hopefully that will do the trick. It seems to have so far. I changed his formula today, and right now he is sawing some little baby zzz's. Date: Tuesday, December 10, 1996 5:47pm Forum: EatOut From: Kamakazi Munchkin Msg#: 724049 To: Steve C Re: Chinese New Year Dinner (Reply to #724025, Reply to #723850, Reply to #723765, R*) (1 reply) But at lest in 20 years I will know what is wrong with him and what is bothering him, where as now, I guess and stick a bottle in his moth to quiet him down most of the time. But he is filling out nicely. Date: Wednesday, December 11, 1996 8:22pm Forum: EatOut From: Wanderer Msg#: 724069 To: Kamakazi Munchkin Re: Chinese New Year Dinner (Reply to #724048, Reply to #724013, Reply to #723850, R*) (1 reply) hi,km!!!!!glad to see the babe is starting to let you get some zzz's,if he behaves himself for a year or two take him to disneyworld.you,your husband & jason will love it & he will love you for taking him!!!when you are ready to go, let me know and i will be happy to bbok your trip.you can find my fax# in my post in buysell. Date: Thursday, December 12, 1996 8:49pm Forum: EatOut From: Kamakazi Munchkin Msg#: 724094 To: Wanderer Re: Chinese New Year Dinner (Reply to #724069, Reply to #724048, Reply to #724013, R*) (1 reply) When we finally go to Florida we will drive down there. We drove down last February for 2 weeks and we are hoping to drive down there next winter to visit my grandparents.. Date: Friday, December 13, 1996 9:47pm Forum: EatOut From: Wanderer Msg#: 724119 To: Kamakazi Munchkin Re: Chinese New Year Dinner (Reply to #724094, Reply to #724069, Reply to #724048, R*) (1 reply) hi,km!!!!thanx for the comeback!!! driving sown to fla. sounds great!! if you need any reservations to be made ahead of time let me know,i would be glad to help you out.btw-have you heard about the two cruise ships disney is building?the first one will be sailing around april,1998 and they are taking reservations now. thanks again for the comeback!!! Date: Saturday, December 14, 1996 11:35pm Forum: EatOut From: Kamakazi Munchkin Msg#: 724137 To: Wanderer Re: Chinese New Year Dinner (Reply to #724119, Reply to #724094, Reply to #724069, R*) (1 reply) Nope did hear about the cruise ships. I am not really tht up to date on what Disney is doing. Had a lot of other places I wanted to go and see before I went to Disney, unfortunately that is not going to happen so fast. Then again neither is Disney for me. I would rather wait until the baby is old enough to remember Disney before I go, so probably another 5 years until I go again. Date: Sunday, December 15, 1996 12:08am Forum: EatOut From: Wanderer Msg#: 724139 To: Kamakazi Munchkin Re: Chinese New Year Dinner (Reply to #724137, Reply to #724119, Reply to #724094, R*) hi,km!!!!thanx for the comeback!!! you are right it is best to wait until the child is old enough to appreciate where mom & dad take him. there are so many places that welcome families.the sandals group is opening a spot in negril(?)that is going to be family oriented and the super clubs also have boscobel beach that is also family oriented as well as so many beautiful & interesting places in the u.s.a(beleive it or not even vegas has created a family freindly atmosphere in many of the newer resorts. once again,thanx for the comeback,and enjoy your baby!!! Date: Sunday, December 15, 1996 10:21pm Forum: EatOut From: Steve C Msg#: 724156 To: Kamakazi Munchkin Re: Chinese New Year Dinner (Reply to #724049, Reply to #724025, Reply to #723850, R*) Good to hear that. Take good care of him, and he will take care of you in your later years. :) Date: Wednesday, December 18, 1996 6:01pm Forum: EatOut From: Faz Msg#: 724227 To: Kamakazi Munchkin Re: Chinese New Year Dinner (Reply to #723663, Reply to #723369, Reply to #722526, R*) (1 reply) KM>Well they goofed, he only weighed 6 lbs 6 oz at birth, and is KM>a healthy little thing. But that is ok, so he will fitinto KM>his clothes a little bit longer. Besides he is such a cute little KM>thing, I just sort of melt, even with him getting up every 2 hours KM>during the night. bless his little soul.....this is the time t enjoy the most, cause when you get older you miss it. I look at the speed that my cousins are progressing at and its almost like last yr when i changed their diapers, then they learn to speak, and crawl (fast~!) then walk......it s so amazing! Date: Wednesday, December 18, 1996 7:09pm Forum: EatOut From: Kamakazi Munchkin Msg#: 724249 To: Faz Re: Chinese New Year Dinner (Reply to #724227, Reply to #723663, Reply to #723369, R*) (1 reply) Just getting him to sleep through the night would be great instead of him waking up at 3 am and deciding that he has had enough sleep and thens taying up till 6 am. And trying to get him to stay awake during the day is impossible since he is extremely tough to wake up. And I am afraid to shake him even lightly to try to wake him, and tickling him and other things the doctor told me to do is not working. Date: Tuesday, December 31, 1996 5:04pm Forum: EatOut From: Wanderer Msg#: 725039 To: ** ALL ** Re: happy new year A HAPPY & HEALTHY NEW YEAR TO ALL!!!! Date: Monday, January 6, 1997 12:51pm Forum: EatOut From: Faz Msg#: 725487 To: Kamakazi Munchkin Re: Chinese New Year Dinner (Reply to #724249, Reply to #724227, Reply to #723663, R*) (1 reply) KM>Just getting him to sleep through the night would be great instead of KM>him waking up at 3 am and deciding that he has had enough sleep and KM>thens taying up till 6 am. And trying to get him to stay awake during KM>the day is impossible since he is extremely tough to wake up. And I am KM>afraid to shake him even lightly to try to wake him, and tickling him KM>and other things the doctor told me to do is not working. I guess he has decided he wants to stick to HIS schedule. :) My mother used to tickle my feet....thayt worked, though i always woke up cranky and cried for a while till i found something to distract me. ...beleive it or not, still works to this day. Im the heaviest sleeper but somehow that particular thing brings me out of even the most comatose slumber. :) :) :) Date: Monday, January 13, 1997 7:29am Forum: EatOut From: Tempest Msg#: 726333 To: ** ALL ** Re: Holiday Recipe (Copy by Lythande) (2 replies) I know it's a couple of weeks late, but I was looking through my heaps of paper and found this holiday recipe that my boss from my former job at the New York Hospital Erectile Dysfunction Unit thought up... It's cute, here goes - Recipe For the Holidays BANANA BREAD Ingredients: 2 laughing eyes 2 loving arms 2 well-shaped legs 2 firm milk containers 1 fur-lined mixing bowl 1 banana Mixing instructions: 1. Look into laughing eyes 2. Spread well-shaped legs 3. Squeeze and massage milk containers gently until fur-lined mixing bowl is well greased 4. Add banana and work in and out until well creamed 5. Cover with nuts and sigh with relief Note: Bread is done when banana is soft Be sure to wash mixing utensils and do not lick the bowl. Date: Wednesday, January 15, 1997 2:48pm Forum: EatOut From: Steve Flur Msg#: 726652 To: ** ALL ** Re: What happened to bread? (Fw by Lythande, Reply to #726567, Reply to #726420, Rep*) (1 reply) -------------< COMMENTS BY Lythande >-------------- TO: Nightbird ----------< END OF COMMENTS BY Lythande >---------- NI>SF>E>SF>TE>SF>TE>SSF>TE>SF>NI>Wanderer, can you imagine Steve Flur pregnant? NI>SF>TE>SF>TE>SF>TE>SF>TE>SF>NI>--- NI>SF>TE>SF>TE>SF>TE>SF>TE>SF>NI> þ OLX 2.1 TD þ "Scotty, beam us a board!" (2x NI>SF>TE>SF>TE>SF>TE>SF>TE>SF>I know I can't!!!! NI>SF>TE>SF>TE>SF>TE>SF>TE>Just imagine what you would be like after you swallo NI>SF>TE>SF>TE>SF>TE>SF>TE>watermelon :) NI>SF>TE>SF>TE>SF>TE>SF>I'm still trying to get past the swallowing part! NI>SF>TE>SF>TE>SF>TE>ROTFLMAO! NI>SF>TE>SF>TE>SF>TE>I meant the aftereffect, silly :) NI>SF>TE>SF>TE>SF>Now you are calling me silly. That's two in one day! NI>SF>TE>SF>TE>Too much champaigne? :) NI>SF>TE>SF>TE>You're funny when you're silly! Keep it up! :) NI>SF>TE>SF>If we get too funny off we will be transported. NI>SF>TE>Humour is the staff of life! NI>SF>What happened to bread? NI>Ran out! :) NI>--- NI> þ OLX 2.1 TD þ DOS=HIGH? I knew it was on something... So, bake some! Date: Wednesday, January 15, 1997 7:54pm Forum: EatOut From: Nightbird Msg#: 726668 To: Steve Flur Re: What happened to bread? (Reply to #726652, Fw by Lythande, Reply to #726567, Rep*) (1 reply) SF>-------------< COMMENTS BY Lythande >-------------- SF>TO: Nightbird SF>----------< END OF COMMENTS BY Lythande >---------- SF>NI>SF>E>SF>TE>SF>TE>SSF>TE>SF>NI>Wanderer, can you imagine Steve Flur pregna SF>NI>SF>TE>SF>TE>SF>TE>SF>TE>SF>NI>--- SF>NI>SF>TE>SF>TE>SF>TE>SF>TE>SF>NI> þ OLX 2.1 TD þ "Scotty, beam us a board!" SF>NI>SF>TE>SF>TE>SF>TE>SF>TE>SF>I know I can't!!!! SF>NI>SF>TE>SF>TE>SF>TE>SF>TE>Just imagine what you would be like after you swa SF>NI>SF>TE>SF>TE>SF>TE>SF>TE>watermelon :) SF>NI>SF>TE>SF>TE>SF>TE>SF>I'm still trying to get past the swallowing part! SF>NI>SF>TE>SF>TE>SF>TE>ROTFLMAO! SF>NI>SF>TE>SF>TE>SF>TE>I meant the aftereffect, silly :) SF>NI>SF>TE>SF>TE>SF>Now you are calling me silly. That's two in one day! SF>NI>SF>TE>SF>TE>Too much champaigne? :) SF>NI>SF>TE>SF>TE>You're funny when you're silly! Keep it up! :) SF>NI>SF>TE>SF>If we get too funny off we will be transported. SF>NI>SF>TE>Humour is the staff of life! SF>NI>SF>What happened to bread? SF>NI>Ran out! :) SF>NI>--- SF>NI> þ OLX 2.1 TD þ DOS=HIGH? I knew it was on something... SF>So, bake some! You expect me to work all day, come home & bake bread? --- þ OLX 2.1 TD þ ///\oo/\\\ Bugs? What bugs? ///\oo/\\\ ///\oo/\\\ Date: Sunday, January 19, 1997 12:37am Forum: EatOut From: Don Msg#: 726997 To: Tempest Re: Holiday Recipe (Reply to #726333, Copy by Lythande) ³TT> I know it's a couple of weeks late, but I was looking through my heaps ³ ³TT> of paper and found this holiday recipe that my boss from my former job ³ ³TT> at the New York Hospital Erectile Dysfunction Unit thought up... ³ ³TT> It's cute, here goes - ³ ÔÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ; This is very cute! --- þ MegaMail 2.10 #0:Mary had a little lamb...the doctor was surprise Date: Tuesday, January 21, 1997 8:02pm Forum: EatOut From: Nightbird Msg#: 727291 To: ** ALL ** Re: Venison (Fw by Lythande, Reply to #727174, Reply to #727048, Rep*) (1 reply) -------------< COMMENTS BY Lythande >-------------- TO: Steve C ----------< END OF COMMENTS BY Lythande >---------- SC>There not bad (venison). I tried some at my sisters once. This was fresh SC>venison though. My brother in law had shot it a few days before, and my SC>sister marinated it then cooked it like a steak. And, Uncle Lenny used to kill a deer to have venison, I don't know, you like liver too so!!!!! --- þ OLX 2.1 TD þ Borg.Com found! (A)ssimilate (C>hange channel Date: Tuesday, January 21, 1997 9:18pm Forum: EatOut From: Steve C Msg#: 727294 To: ** ALL ** Re: Venison (Fw by Lythande, Reply to #727237, Reply to #727174, Rep*) (1 reply) -------------< COMMENTS BY Lythande >-------------- TO: Nightbird ----------< END OF COMMENTS BY Lythande >---------- NI>SC>There not bad (venison). I tried some at my sisters once. This was fresh NI>SC>venison though. My brother in law had shot it a few days before, and my NI>SC>sister marinated it then cooked it like a steak. NI>And, Uncle Lenny used to kill a deer to have venison, I don't know, you NI>like liver too so!!!!! NI>--- NI> þ OLX 2.1 TD þ Borg.Com found! (A)ssimilate (C>hange channel So what? Date: Wednesday, January 22, 1997 3:30am Forum: EatOut From: Johndrake Msg#: 727295 To: ** ALL ** Re: Venison (Fw by Lythande, Reply to #727174, Reply to #727048, Rep*) (4 replies) -------------< COMMENTS BY Lythande >-------------- TO: Steve C ----------< END OF COMMENTS BY Lythande >---------- Coool...a hunter in the family... What the heck is venison..no better question is...can it jerky??? I mean vension jerky...instead of beef jerky Date: Wednesday, January 22, 1997 8:42pm Forum: EatOut From: Nightbird Msg#: 727315 To: Steve C Re: Venison (Reply to #727294, Fw by Lythande, Reply to #727237, Rep*) (1 reply) SC>-------------< COMMENTS BY Lythande >-------------- SC>TO: Nightbird SC>----------< END OF COMMENTS BY Lythande >---------- SC>NI>SC>There not bad (venison). I tried some at my sisters once. This was fre SC>NI>SC>venison though. My brother in law had shot it a few days before, and m SC>NI>SC>sister marinated it then cooked it like a steak. SC>NI>And, Uncle Lenny used to kill a deer to have venison, I don't know, you SC>NI>like liver too so!!!!! SC>NI>--- SC>NI> þ OLX 2.1 TD þ Borg.Com found! (A)ssimilate (C>hange channel SC>So what? So I don't know about eating Bambi?! --- þ OLX 2.1 TD þ "How to Budget Your Money" by I.R.S. Date: Wednesday, January 22, 1997 8:42pm Forum: EatOut From: Nightbird Msg#: 727316 To: Johndrake Re: Venison (Reply to #727295, Fw by Lythande, Reply to #727174, Rep*) (2 replies) JO>-------------< COMMENTS BY Lythande >-------------- JO>TO: Steve C JO>----------< END OF COMMENTS BY Lythande >---------- JO>Coool...a hunter in the family... JO>What the heck is venison..no better question is...can it jerky??? JO>I mean vension jerky...instead of beef jerky I think you can make it into jerky, I rather have beef jerky but I've never tryed Vension so, I don't know, maybe I'll actully like it. --- þ OLX 2.1 TD þ "I drank WHAT!?" - Socrates Date: Wednesday, January 22, 1997 8:42pm Forum: EatOut From: Nightbird Msg#: 727317 To: Johndrake Re: Venison (Reply to #727295, Fw by Lythande, Reply to #727174, Rep*) JO>-------------< COMMENTS BY Lythande >-------------- JO>TO: Steve C JO>----------< END OF COMMENTS BY Lythande >---------- JO>Coool...a hunter in the family... JO>What the heck is venison..no better question is...can it jerky??? JO>I mean vension jerky...instead of beef jerky Venison is deer meat! --- þ OLX 2.1 TD þ "I'll be Bach!" - Johann Sebastian Schwarzenneger Date: Wednesday, January 22, 1997 9:41pm Forum: EatOut From: Steve C Msg#: 727332 To: Nightbird Re: Venison (Reply to #727315, Reply to #727294, Fw by Lythande, Rep*) (1 reply) NI>SC>-------------< COMMENTS BY Lythande >-------------- NI>SC>TO: Nightbird NI>SC>----------< END OF COMMENTS BY Lythande >---------- NI>SC>NI>SC>There not bad (venison). I tried some at my sisters once. This was NI>SC>NI>SC>venison though. My brother in law had shot it a few days before, an NI>SC>NI>SC>sister marinated it then cooked it like a steak. NI>SC>NI>And, Uncle Lenny used to kill a deer to have venison, I don't know, yo NI>SC>NI>like liver too so!!!!! NI>SC>NI>--- NI>SC>NI> þ OLX 2.1 TD þ Borg.Com found! (A)ssimilate (C>hange channel NI>SC>So what? NI>So I don't know about eating Bambi?! NI>--- NI> þ OLX 2.1 TD þ "How to Budget Your Money" by I.R.S. Don't think of it as Bambi. When you eat duck, do you think of donald or daffy? (or stan). Do you think of chicken as Foghorn Leghorn?9 OK wrong gender but I think you get the drift. Date: Wednesday, January 22, 1997 9:51pm Forum: EatOut From: Steve C Msg#: 727335 To: Johndrake Re: Venison (Reply to #727295, Fw by Lythande, Reply to #727174, Rep*) (1 reply) JO>-------------< COMMENTS BY Lythande >-------------- JO>TO: Steve C JO>----------< END OF COMMENTS BY Lythande >---------- JO>Coool...a hunter in the family... JO>What the heck is venison..no better question is...can it jerky??? JO>I mean vension jerky...instead of beef jerky Venison is deer meat. If the deer is killed and cured properly it can taste great. But if you don't get a good shot and have to follow his tracks untill he drops from blood loss, the meat can become tough. (something to do with adreneline or some other neuro-chemical that is produced when the deer is stressed. as for your other question, I am sure it can be dried as jerky, although I dont have specifics. Date: Thursday, January 23, 1997 11:12pm Forum: EatOut From: Nightbird Msg#: 727416 To: Steve C Re: Venison (Reply to #727332, Reply to #727315, Reply to #727294, F*) (1 reply) SC>I>SC>-------------< COMMENTS BY Lythande >-------------- SC>NI>SC>TO: Nightbird SC>NI>SC>----------< END OF COMMENTS BY Lythande >---------- SC>NI>SC>NI>SC>There not bad (venison). I tried some at my sisters once. This w SC>NI>SC>NI>SC>venison though. My brother in law had shot it a few days before, SC>NI>SC>NI>SC>sister marinated it then cooked it like a steak. SC>NI>SC>NI>And, Uncle Lenny used to kill a deer to have venison, I don't know, SC>NI>SC>NI>like liver too so!!!!! SC>NI>SC>NI>--- SC>NI>SC>NI> þ OLX 2.1 TD þ Borg.Com found! (A)ssimilate (C>hange channel SC>NI>SC>So what? SC>NI>So I don't know about eating Bambi?! SC>NI>--- SC>NI> þ OLX 2.1 TD þ "How to Budget Your Money" by I.R.S. SC>Don't think of it as Bambi. When you eat duck, do you think of donald or SC>daffy? (or stan). Do you think of chicken as Foghorn Leghorn?9 OK wrong SC>gender but I think you get the drift. You have to get Quack in there, didn't you? I've actully had rooster, it was ok I'll try vension, ok?! --- þ OLX 2.1 TD þ Barfigngen: Carsickness in a Volkswagen. Date: Thursday, January 23, 1997 11:13pm Forum: EatOut From: Nightbird Msg#: 727447 To: ** ALL ** Re: Potato Pancakes (Fw by Lythande, Reply to #727364, Reply to #726856, Rep*) (2 replies) -------------< COMMENTS BY Lythande >-------------- TO: Vida ----------< END OF COMMENTS BY Lythande >---------- TE>Y>JO>LYthande a sweetie..yep..she is...a good friend to say the least...jus TE>LY>JO>watch out for her plying you with potato pancakes ;) TE>LY>Hey! What's wrong with my potato pancakes, Yangster? Thought you liked TE>LY>my cooking? TE>Potato pancakes!! YUM! I LOVE potato pancakes! --- þ OLX 2.1 TD þ Black holes are where God divided by zero. Date: Friday, January 24, 1997 9:50pm Forum: EatOut From: Kamakazi Munchkin Msg#: 727471 To: Nightbird Re: Potato Pancakes (Reply to #727447, Fw by Lythande, Reply to #727364, Rep*) (1 reply) I can't think of anyone who doesn't love potato pancakes. Date: Friday, January 24, 1997 9:59pm Forum: EatOut From: Steve C Msg#: 727473 To: Nightbird Re: Venison (Reply to #727416, Reply to #727332, Reply to #727315, R*) (1 reply) good Date: Sunday, January 26, 1997 8:20am Forum: EatOut From: Walts Msg#: 727517 To: Nightbird Re: Potato Pancakes (Reply to #727447, Fw by Lythande, Reply to #727364, Rep*) (1 reply) ...latkes! Love them! REgards, WaltS Date: Sunday, January 26, 1997 4:13pm Forum: EatOut From: Nightbird Msg#: 727531 To: Kamakazi Munchkin Re: Potato Pancakes (Reply to #727471, Reply to #727447, Fw by Lythande, Rep*) (1 reply) KM>I can't think of anyone who doesn't love potato pancakes. I think you're right, but you never know! --- þ OLX 2.1 TD þ DOS is just an operating system that runs Windows 3.1 Date: Sunday, January 26, 1997 4:13pm Forum: EatOut From: Nightbird Msg#: 727533 To: Steve C Re: Venison (Reply to #727473, Reply to #727416, Reply to #727332, R*) SC>good I hope so! --- þ OLX 2.1 TD þ Drop your carrier...we have you surrounded! Date: Sunday, January 26, 1997 4:14pm Forum: EatOut From: Nightbird Msg#: 727539 To: Walts Re: Potato Pancakes (Reply to #727517, Reply to #727447, Fw by Lythande, Rep*) WA>...latkes! Love them! WA>REgards, WaltS You & me both!!! --- þ OLX 2.1 TD þ EVERYTHING DISPUTABLE MUST BE DISPUTED! Date: Monday, January 27, 1997 12:10am Forum: EatOut From: Johndrake Msg#: 727571 To: Nightbird Re: Venison (Reply to #727316, Reply to #727295, Fw by Lythande, Rep*) (1 reply) This poses me to think maybe somewhere out there..I think Deb or Ed mentioned something about vension jerky a few years ago Date: Monday, January 27, 1997 12:11am Forum: EatOut From: Johndrake Msg#: 727572 To: Steve C Re: Venison (Reply to #727335, Reply to #727295, Fw by Lythande, Rep*) (2 replies) Ahhh..wait..vension is deer meat???woah...this could make me wonder abou Bambi and the like...waitasecond...this is survival isn't it? :) Date: Monday, January 27, 1997 7:29pm Forum: EatOut From: Nightbird Msg#: 727634 To: Johndrake Re: Venison (Reply to #727571, Reply to #727316, Reply to #727295, F*) JO>This poses me to think maybe somewhere out there..I think Deb or Ed JO>mentioned something about vension jerky a few years ago If you say so, I'll beileve you! --- þ OLX 2.1 TD þ Happiness is your favorite program moving to Windows Date: Monday, January 27, 1997 10:19pm Forum: EatOut From: Kamakazi Munchkin Msg#: 727669 To: Nightbird Re: Potato Pancakes (Reply to #727531, Reply to #727471, Reply to #727447, F*) (1 reply) After all, latkes are natures most perfect food :) --- þ SLMR 2.0 þ I'm in shape ... round's a shape isn't it? Date: Tuesday, January 28, 1997 6:32pm Forum: EatOut From: Steve C Msg#: 727713 To: Johndrake Re: Venison (Reply to #727572, Reply to #727335, Reply to #727295, F*) (1 reply) JO>Ahhh..wait..vension is deer meat???woah...this could make me wonder abou JO>Bambi and the like...waitasecond...this is survival isn't it? JO>:) JO> Cute. If the bambi Imagery is a turn off you don't eat it. OTOH, just think of it as a very good steak! Date: Tuesday, January 28, 1997 7:59pm Forum: EatOut From: Nightbird Msg#: 727741 To: Kamakazi Munchkin Re: Potato Pancakes (Reply to #727669, Reply to #727531, Reply to #727471, R*) (1 reply) KM>After all, latkes are natures most perfect food :) KM>--- KM> þ SLMR 2.0 þ I'm in shape ... round's a shape isn't it? Yes, my mom makes some great ones! I really, REALLY love them! Oh by the way, how's your baby doing? --- þ OLX 2.1 TD þ I've got 256K of RAM, so why can't I run Windows 3.1? Date: Tuesday, January 28, 1997 8:00pm Forum: EatOut From: Nightbird Msg#: 727748 To: Steve C Re: Venison (Reply to #727713, Reply to #727572, Reply to #727335, R*) (1 reply) SC>O>Ahhh..wait..vension is deer meat???woah...this could make me wonder abou SC>JO>Bambi and the like...waitasecond...this is survival isn't it? SC>JO>:) SC>JO> SC>Cute. If the bambi Imagery is a turn off you don't eat it. OTOH, just SC>think of it as a very good steak! OH really!!? --- þ OLX 2.1 TD þ If you can't find it anywhere else, It ain't here either Date: Tuesday, January 28, 1997 9:42pm Forum: EatOut From: Kamakazi Munchkin Msg#: 727757 To: Nightbird Re: Potato Pancakes (Reply to #727741, Reply to #727669, Reply to #727531, R*) (1 reply) The baby is doing great, he is getting so big already, seems like jsut yesterday that i hd him. Time really does fly when you are having fun. Date: Wednesday, January 29, 1997 8:24pm Forum: EatOut From: Nightbird Msg#: 729139 To: Kamakazi Munchkin Re: Potato Pancakes (Reply to #727757, Reply to #727741, Reply to #727669, R*) KM>The baby is doing great, he is getting so big already, seems like jsut KM>yesterday that i hd him. Time really does fly when you are having fun. How, give him a kiss for me, ok? --- þ OLX 2.1 TD þ Lookout World! The Modem is Ringing! Date: Wednesday, January 29, 1997 10:33pm Forum: EatOut From: Steve C Msg#: 729167 To: Nightbird Re: Venison (Reply to #727748, Reply to #727713, Reply to #727572, R*) (1 reply) NI>SC>O>Ahhh..wait..vension is deer meat???woah...this could make me wonder abo NI>SC>JO>Bambi and the like...waitasecond...this is survival isn't it? NI>SC>JO>:) NI>SC>JO> NI>SC>Cute. If the bambi Imagery is a turn off you don't eat it. OTOH, just NI>SC>think of it as a very good steak! NI>OH really!!? NI>--- NI> þ OLX 2.1 TD þ If you can't find it anywhere else, It ain't here either As they used to say in the old Alka-Seltzer commercials "try it ,You'll like it" Date: Thursday, January 30, 1997 7:03pm Forum: EatOut From: Trapper Msg#: 729206 To: Tempest Re: Holiday Recipe (Reply to #726333, Copy by Lythande) TE>I know it's a couple of weeks late, but I was looking through my heaps TE>of paper and found this holiday recipe that my boss from my former job TE>at the New York Hospital Erectile Dysfunction Unit thought up... TE>It's cute, here goes - TE> Recipe For the Holidays TE> BANANA BREAD TE>Ingredients: TE> 2 laughing eyes TE> 2 loving arms TE> 2 well-shaped legs TE> 2 firm milk containers TE> 1 fur-lined mixing bowl TE> 1 banana TE>Mixing instructions: TE> 1. Look into laughing eyes TE> 2. Spread well-shaped legs TE> 3. Squeeze and massage milk containers gently until fur-lined TE> mixing bowl is well greased TE> 4. Add banana and work in and out until well creamed TE> 5. Cover with nuts and sigh with relief TE>Note: Bread is done when banana is soft TE> Be sure to wash mixing utensils and do not lick the bowl. I liked that one. ROTFLMAO Date: Thursday, January 30, 1997 7:37pm Forum: EatOut From: Nightbird Msg#: 729216 To: Steve C Re: Venison (Reply to #729167, Reply to #727748, Reply to #727713, R*) SC>I>SC>O>Ahhh..wait..vension is deer meat???woah...this could make me wonder a SC>NI>SC>JO>Bambi and the like...waitasecond...this is survival isn't it? SC>NI>SC>JO>:) SC>NI>SC>JO> SC>NI>SC>Cute. If the bambi Imagery is a turn off you don't eat it. OTOH, just SC>NI>SC>think of it as a very good steak! SC>NI>OH really!!? SC>NI>--- SC>NI> þ OLX 2.1 TD þ If you can't find it anywhere else, It ain't here either SC>As they used to say in the old Alka-Seltzer commercials "try it ,You'll SC>like it" Ok love! --- þ OLX 2.1 TD þ Okay, I pulled the pin. Now what? Where are you going? Date: Thursday, January 30, 1997 9:00pm Forum: EatOut From: Sysop Msg#: 729228 To: Johndrake Re: Venison (Reply to #727572, Reply to #727335, Reply to #727295, F*) (1 reply) JO>Ahhh..wait..vension is deer meat???woah...this could make me wonder abou JO>Bambi and the like...waitasecond...this is survival isn't it? JO>:) JO> You mean all this time you didn't know?!?!? Yikes! Speaking of venison, we just had some recently, and I even learned something new. Some friends from upstate came to visit us for the weekend, and what did they bring? Yup, they brought a big chunk of venison that he had just bagged! The better surprise was when we opened the venison slim jims that they made up there. So they cooked up a great venison stir fry for us and we've been munching on venison sticks all week. The meat we had was from a white tail buck and is very tasty. But if you *buy* venison, like in a butcher or restaurant, it is another kind of deer called fallow deer, it is supposedly not nearly as good as the white tail. Oh yeah, and afterwards we whipped up a batch of mudslides and enjoyed the evening! Date: Wednesday, March 19, 1997 3:51pm Forum: EatOut From: Wally Msg#: 731524 To: ** ALL ** *EXEMPT* Re: Indian restaurants (2 replies) I'm in the mood for some good Indian food...(vegetarian)...I am wondering if anyone has a suggestion for me? I'm open to any suggestions, and regions of India...please help! Thanks! Date: Sunday, March 23, 1997 10:17am Forum: EatOut From: Kkid Msg#: 731636 To: ** ALL ** Re: Hamantashen (Copy by Calvin, Reply to #731587, Reply to #730812, Rep*) -------------< COMMENTS BY Calvin >-------------- TO: Tempest ----------< END OF COMMENTS BY Calvin >---------- TE>LY>TE>LY>JO>LYthande a sweetie..yep..she is...a good friend to say the leas TE>LY>TE>LY>JO>watch out for her plying you with potato pancakes ;) TE>LY>TE>LY>Hey! What's wrong with my potato pancakes, Yangster? Thought you TE>LY>TE>LY>my cooking? TE>LY>TE>Potato pancakes!! YUM! TE>LY>You too? I have a feeling I"m having company for Channukah! TE>Uh-oh, I have a feeling I'm gonna be Jewish for the holidays again TE>this year :) Wrong holiday! You have to talk about Hamantaschen today! Date: Monday, March 17, 1997 3:37pm Forum: EatOut From: Kamakazi Munchkin Msg#: 731815 To: ** ALL ** Re: Chinese Mongolian (Copy by Lythande, Reply to #731175, Reply to #717139, R*) (1 reply) -------------< COMMENTS BY Lythande >-------------- TO: Lythande ----------< END OF COMMENTS BY Lythande >---------- Well the chinese mongolian place we went to is in Smithhaven mall, it is called Tofu, but I know that there are others also, there is one on Willis Avenue right off the LIE also, and a few others that I know of. --- þ SLMR 2.0 þ All hope abandon, ye who enter messages here. Date: Wednesday, March 26, 1997 8:08pm Forum: EatOut From: Lythande Msg#: 732059 To: Conundrum Re: Carob (Reply to #709623, Reply to #708351, Fw by Lythande, Rep*) (1 reply) CO>TE>LY>VI>LY>How 'bout diet chocolate? (ducking) CO>TE>LY>VI>There is no such thing. :) CO>TE>LY>Of course there is! And, of coure, it's not going to taste as good as CO>TE>LY>real chocolate. CO>TE>Heheh it's called carob! CO>Yep. And it doesn't taste as good as real chocolate. My father used to get carob candy - I dont' think it tastes anything LIKE chocolate! Date: Wednesday, March 26, 1997 8:11pm Forum: EatOut From: Lythande Msg#: 732060 To: Conundrum Re: Why Japonica is Good (Reply to #709631, Reply to #709000, Reply to #708078, R*) (1 reply) CO>LY>It's called Sakura of Japan - 3rd Avenue and 38th Street. CO>LY>Sushi Deluxe is $6.95 from 5-7 weekdays and all day Saturday and Sunday. CO>LY>There are a half a dozen other half price specials as low as Maki CO>LY>combination for $4.95. CO>Sakura's OK, but their sushi isn't as good as the better Easts, and CO>their deals tend to leave me a bit cold. There's also one in the low CO>30's or high 20's, and one on 84th or so. So, WHEN are we having a sushi hang??? WaltS wants sushi! hehehehee Date: Wednesday, March 26, 1997 8:12pm Forum: EatOut From: Lythande Msg#: 732061 To: Conundrum Re: Food that's alive. (Reply to #709632, Reply to #709001, Reply to #708079, R*) (1 reply) CO>LY>CO>Never tried LIVE/raw clams or oysters (at least, not that I remember, CO>LY>CO>think I had some of same when I was in Europe with my folks, but my CO>LY>CO>memory stops before I was 3 years old). CO>LY>That's wierd! Can't imagine how you never tried that! If you like CO>LY>sashimi, you'd probably like it. CO>Believe me -- lack of opprotunity, not motivation. Well, you've definitely got to try clams! You can even buy them live in Waldbaums or any store with a seafood department you know. Date: Wednesday, March 26, 1997 8:14pm Forum: EatOut From: Lythande Msg#: 732062 To: Conundrum Re: Sweetbreads (Reply to #709633, Reply to #709002, Reply to #708080, R*) (1 reply) CO>Heh. Ever try sweetbreads (though that's not quite the brain). CO>Actually, I prefer eating them to having them look at me! Oh, I love sweetbreads! But, the only kind of restaurant that seems to have them is Middle Eastern or French and they don't always have them. I thought sweetbreads ARE brains? Date: Wednesday, March 26, 1997 8:19pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732064 To: Lythande Re: Carob (Reply to #732059, Reply to #709623, Reply to #708351, F*) (1 reply) The taste is similar, but definately not as good. Date: Friday, March 28, 1997 8:08am Forum: EatOut From: Lythande Msg#: 732205 To: Kamakazi Munchkin Re: what's all this stuff about japanese food? (Reply to #709748, Reply to #707613, Reply to #706804, R*) (3 replies) KM>Oh I have been to them before, I love them, but of course the price is a KM>little bit staggering which is why it is not a weekly thing for us, KM>because believe me, we both love the food that they cook there. Yeah, I love Japanese steak house. We went to one a few months ago in NJ that was amazing - it was modeled on an ancient Japanese farmhouse and the food was great! Have you ever been to a Korean BBQ place? They cook the stuff at the table there too, but over a metal bin holding hot live coals. Date: Friday, March 28, 1997 8:08am Forum: EatOut From: Lythande Msg#: 732206 To: Kamakazi Munchkin Re: Polenta (Reply to #709749, Reply to #707622, Reply to #706806, R*) (2 replies) KM>Polenta before it solidifies is probably what grits are. I see polenta all the time, but I don't know what to do with it! How do you cook it? Date: Friday, March 28, 1997 8:09am Forum: EatOut From: Lythande Msg#: 732207 To: Kamakazi Munchkin Re: Breast milk (Reply to #709750, Reply to #707623, Reply to #706807, R*) (1 reply) KM>I know, there are a ton oof do's and don't. No alcohol until after the KM>baby is weaned if you breast feed though. Are you breast feeding? Date: Friday, March 28, 1997 8:10am Forum: EatOut From: Lythande Msg#: 732208 To: Kamakazi Munchkin Re: How to make a true water-bagel (Reply to #709751, Reply to #707624, Reply to #706808, R*) (1 reply) KM>I would have to sat that they all use the same solution for boiling, KM>with the exception of whether they use honey or sugar. Maybe there is a KM>little oil in the water. Without the oil there won't be a shiny glaze on the bagels. That's the difference with bialy's - they aren't boiled so they're just bread. Date: Friday, March 28, 1997 8:10am Forum: EatOut From: Lythande Msg#: 732209 To: Kamakazi Munchkin Re: Corn on the cob (Reply to #709752, Reply to #707625, Reply to #706809, R*) (1 reply) KM>I have had tons of corn already, I just can't wait for the farm stand to KM>open, they have the best corn around, but they don't open until after KM>the 4th of july. Arghhhhhh! I'm sorta a teeny bit behind here..... But, I agree - can't wait for corn THIS year! Date: Friday, March 28, 1997 8:11am Forum: EatOut From: Lythande Msg#: 732210 To: Kamakazi Munchkin Re: Mint Chocolate Chip (Reply to #709753, Reply to #707629, Reply to #706826, R*) (1 reply) KM>Oh no, I don't need to be pregnant, it just seems to be the ony flavor I KM>want lately, and I do have others that I favor over mint chocolate chip. Which other flavors? Date: Friday, March 28, 1997 8:12am Forum: EatOut From: Lythande Msg#: 732211 To: Kamakazi Munchkin Re: Rabbit (Reply to #709754, Reply to #707626, Reply to #706810, R*) KM>I definately don't have any rabbit recipes, I would never think of KM>eating rabbit (I used to have pet rabbits, to eat them would seem like KM>eating a member of the family). Oh well - they have rabbit at the butcher all the time and I want to try making it! They have quails too, but I don't know if those are worth cooking - you'd have to eat at least six of them! Date: Friday, March 28, 1997 8:13am Forum: EatOut From: Lythande Msg#: 732212 To: Kamakazi Munchkin Re: Pesach (Reply to #709755, Reply to #707627, Reply to #706812, R*) (1 reply) KM>Well since I can't make a seder anyhow. Already have my yearly 2 KM>planned for the rest of my life :) Hey, now that it's almost Passover again, got any good recipes? Date: Friday, March 28, 1997 8:14am Forum: EatOut From: Lythande Msg#: 732213 To: Kamakazi Munchkin Re: Chinese New Year Dinner (Reply to #709756, Reply to #707628, Reply to #706813, R*) (1 reply) KM>I know, but on a night like tonight when I am alone for dinner, if I had KM>a gas grill I would cook something, with a charcoal grill, I am not KM>about to drag everything out just to make dinner. Yeah, the charcoal grill is a pain in the neck, but luckily I have Ed con...umm......convinced that it's a man's work to do it! We just made filet mignon on it last weekend - no way am I going to cook meat like that in an electric oven! Date: Friday, March 28, 1997 8:14am Forum: EatOut From: Lythande Msg#: 732214 To: Kamakazi Munchkin Re: Ribs (Reply to #709757, Reply to #707630, Reply to #706828, R*) (2 replies) KM>Well with the milk it was not the store, it was the delivery guy, the KM>refrigeration unit in his truck broke dow and he never told anyone. With our milk, it's the store - I have to check the dates on every single thing I buy there. Date: Friday, March 28, 1997 8:15am Forum: EatOut From: Lythande Msg#: 732215 To: Kamakazi Munchkin Re: Won ton skins (Reply to #709770, Reply to #707605, Reply to #705189, R*) KM>I think I saw won ton skins in a Foodtown, but I usually go KM>into flushing to get them. What filling do you use in them? Date: Friday, March 28, 1997 8:16am Forum: EatOut From: Lythande Msg#: 732216 To: Kamakazi Munchkin Re: Won tons (Reply to #709771, Reply to #708867, Reply to #707605, R*) (1 reply) KM>Not to mention that won tons are so easy to make, I make KM>them in advance and they freeze fantastic. Do you freeze them alone or in the soup? Date: Friday, March 28, 1997 8:16am Forum: EatOut From: Lythande Msg#: 732217 To: Kkid Re: Carob (Reply to #709790, Reply to #709624, Reply to #708361, R*) (1 reply) KK>CO>Carobs aren't bad, but they really are't what you want when you are on a KK>CO>chocolate kick. KK>I eat them before they are processed. Did you ever eat a carob...also KK>know as St. John's Bread? What do they taste like raw, Sheldon? They're long brown beans, right? I think my father used to get them. Date: Friday, March 28, 1997 8:17am Forum: EatOut From: Lythande Msg#: 732218 To: Faz Re: BBQing (Reply to #709900, Reply to #709010, Reply to #708865, R*) FA>LY>Yeah, since Ed's the one who does the bbquing he's talking about getting FA>LY>a gas grill, but yuch! It's not just fire that gives stuff taste - it's FA>LY>the charcoal. FA>oh yeah!!!!! mmmmmmm gooood!!!!!! gas almost seems sterile by FA>comparison That's for sure! It might be easier to use a gas grill, but it sure won't taste the same as a real bbq on coals. Date: Friday, March 28, 1997 8:17am Forum: EatOut From: Lythande Msg#: 732219 To: Faz Re: Noodle shops (Reply to #709901, Reply to #709012, Reply to #708866, R*) FA>welll its not like i see you every day, im back in school so its from FA>6am to 11pm im alive, the rest of the time i have bodily functions and FA>sleep to catch up on......if im lucky. :) Is that where you've been the last month??? Date: Friday, March 28, 1997 8:18am Forum: EatOut From: Lythande Msg#: 732220 To: Faz Re: Ribs (Reply to #709903, Reply to #709014, Reply to #708868, R*) FA>LY>Yeah, but the funny part is that in the summer we tend to bbq less since FA>LY>the bbq is inside the kitchen! FA>heheehehe.........thats so neato though.....great for winter....enjoy it FA>ALL year round! That's for sure! We probably bbq less in the summer than the winter 'cause it's too hot in summer. Date: Friday, March 28, 1997 8:21am Forum: EatOut From: Lythande Msg#: 732223 To: Johndrake Re: Pancake House (Reply to #709911, Reply to #709004, Reply to #708421, R*) JO>Yep..I thought it was every week :) Nah - temple is every other week, or at least Vida and I usually GO every other week! Date: Friday, March 28, 1997 8:21am Forum: EatOut From: Lythande Msg#: 732225 To: Johndrake Re: what's all this stuff about japanese food? (Reply to #709912, Reply to #709006, Reply to #708423, R*) (1 reply) JO>I dunno..it's good if you got it fresh from the cutting board and a bit JO>cold..but when it sets...eh Do you know the Japanese name for sea urchin? Date: Friday, March 28, 1997 8:22am Forum: EatOut From: Lythande Msg#: 732227 To: Johndrake Re: Lox (Reply to #709913, Reply to #709007, Reply to #708425, R*) (2 replies) JO>AH...chopped lox eh..:) JO>I gotta find a place that has a pound of lox and creme cheese spread for JO>a decent price. Hey, we just went to the Waldbaums near here and did something I never thought I'd do. We got a lb. of lox for $8.99 - packaged. Figured it couldn't hurt to try it and the amazing thing is that it was good! Date: Friday, March 28, 1997 8:23am Forum: EatOut From: Lythande Msg#: 732229 To: Johndrake Re: Oyster sauce (Reply to #709914, Reply to #709008, Reply to #708429, R*) (1 reply) JO>Don't know how old that book is but I think maybe places like Food JO>Emporium has em.. JO>but yeah the standard asian /oriental grocery stores got em When are we going to buy me soy sauce and stuff in Chinatown???? MEN! Date: Friday, March 28, 1997 8:24am Forum: EatOut From: Lythande Msg#: 732232 To: Dti Re: So how was 1st Wok? (Reply to #710276, Reply to #709009, Reply to #708500, R*) (2 replies) DT>LY>DT> You used the word "proof" in a sentence, referring to a set of DT>LY>DT>graphic images. I ought to get you a gift subscription to the Weekly DT>LY>DT>World News, Deb... they even have pix, front cover pix no less, of DT>LY>DT>seven foot tall grasshoppers wrestling Tennessee Highway Patrol DT>LY>DT>troopers, as well as lesser images, like Rush Limbaugh dining with DT>LY>DT>the lightbulb headed space aliens he obtains much of his information DT>LY>DT>from... >9# DT>LY>So? That makes sense - where else do you think he'd get info? DT> Who he? The main alien, must be. Surely everyone knows that El DT>Gordo; er ah I mean Rush Limbaugh, is a purely fictional character by DT>now... Actually, it looks like some people out in California believe in space aliens. Date: Friday, March 28, 1997 8:25am Forum: EatOut From: Lythande Msg#: 732233 To: Johndrake Re: How to make a true water-bagel (Reply to #710322, Reply to #709627, Reply to #708430, R*) (1 reply) JO>Well considering that deep frying does put a few extra calories :) JO>and they say a bagel is healty for ya :) Hah! Bagels are mucho fattening! They have oil and egg in them, lots more calories than the same amount of bread. Date: Friday, March 28, 1997 8:25am Forum: EatOut From: Lythande Msg#: 732235 To: Don Re: Food that looks cuddly (Reply to #710348, Reply to #708999, Reply to #708019, R*) (1 reply) Thanks! Now I have to get the nerve to try this. Date: Friday, March 28, 1997 8:26am Forum: EatOut From: Lythande Msg#: 732238 To: Conundrum Re: what's all this stuff about japanese food? (Reply to #710896, Reply to #709748, Reply to #707613, R*) (2 replies) CO>I'll say (having just taken Lisa to a japaneese steakhouse, of the CO>shabu-shabu, you cook the food yourself variety, if there's any other CO>for her birthday). Still, if you choose your time carefully, you can CO>escape for mabye $10 a person or under (I didn't; birthdays have a CO>strange way of showing up on days you don't chose:). CO> Food's bloody wonderful -- notice the similar visual style to CO>Sushi, too (what am I saying? It looks identical, aside from being meat CO>and vegies, not fish, and having a hot plate in the center of the table). Where do you go that you pick your own food? I only went to a place like that out on LI - don't know where any are in the city. Date: Friday, March 28, 1997 8:28am Forum: EatOut From: Johndrake Msg#: 732239 To: Sysop Re: Venison (Reply to #729228, Reply to #727572, Reply to #727335, R*) (2 replies) Oh great all this time and you didn't mention this :)!!! I never thought vension was deer meat...I thought it was some other animal..sheesh..why not call it deer meat instead of vension...unless people have this wierd BAMBI image about eating deer meat? Date: Friday, March 28, 1997 8:30am Forum: EatOut From: Johndrake Msg#: 732240 To: Lythande Re: what's all this stuff about japanese food? (Reply to #732205, Reply to #709748, Reply to #707613, R*) (1 reply) There's a few Korean bbq places out in FLushing that also has the same cook your meats over some flaming contraption... there's one in Chinatown near Centre street and Canal that has the same basic idea as the korean bbq place...cookin on a gas grill.. Most places charge it as an all you can eat situation...... Date: Friday, March 28, 1997 8:33am Forum: EatOut From: Johndrake Msg#: 732241 To: Lythande Re: what's all this stuff about japanese food? (Reply to #732225, Reply to #709912, Reply to #709006, R*) (2 replies) You got me there.. I had been killin time at the resturant aka work these last few days and came accross a place on Thompson street near NYU called TSUMANI which sounds like that place where you FIRST introduced me to sushi...you remeber the way the resturant was set up..big oval track like table with plates on this circular conveyer belt..etc.. Date: Friday, March 28, 1997 8:34am Forum: EatOut From: Johndrake Msg#: 732242 To: Lythande Re: Lox (Reply to #732227, Reply to #709913, Reply to #709007, R*) (1 reply) 8.99 for a pound of lox...hm..time to shop at Waldbaums now:) Actually been traveling mostly to Greenpoint Brooklyn to do some quick shopping at Key Food and got some nice bargains few weeks ago..2 half gallon OJ for 3 dollars..naturually I stocked up :) Date: Friday, March 28, 1997 8:34am Forum: EatOut From: Johndrake Msg#: 732243 To: Lythande Re: Oyster sauce (Reply to #732229, Reply to #709914, Reply to #709008, R*) When are you suppose to have a day off from work.. WOMEN! Date: Friday, March 28, 1997 8:35am Forum: EatOut From: Johndrake Msg#: 732244 To: Lythande Re: How to make a true water-bagel (Reply to #732233, Reply to #710322, Reply to #709627, R*) (1 reply) Yeah but when you jam creme cheese or lox spread...ah..there's the old calorie counter going to hell Date: Friday, March 28, 1997 10:06pm Forum: EatOut From: Don Msg#: 732252 To: Tempest Re: Dip for Raw Veggies (Reply to #731179, Copy by Lythande, Reply to #717291, R*) ³TT> 1 1/2 teaspoons Beau Monde ³ ÔÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ; What is Beau Monde? --- þ MegaMail 2.10 #0:'44 Germany:"Sieg Heil!" '96 America:"Dittos Rus Date: Friday, March 28, 1997 10:14pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732260 To: Lythande Re: what's all this stuff about japanese food? (Reply to #732205, Reply to #709748, Reply to #707613, R*) (1 reply) Nope, have never been to a Korean BBQ place, but the Japanese place you mentioned sounds like Gasho of Japan. Date: Friday, March 28, 1997 10:15pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732261 To: Lythande Re: Polenta (Reply to #732206, Reply to #709749, Reply to #707622, R*) I have never made polenta, but it can be made into a sort of bread I think. Date: Friday, March 28, 1997 10:15pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732263 To: Lythande Re: Breast milk (Reply to #732207, Reply to #709750, Reply to #707623, R*) (1 reply) Nope, the little guy didn't want to breast feed (sure as teenagers, all they think about is breasts, and now he wants nothing to do with them). Date: Friday, March 28, 1997 10:16pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732264 To: Lythande Re: How to make a true water-bagel (Reply to #732208, Reply to #709751, Reply to #707624, R*) The shiny glaze on a bagel could also be an egg wash. Date: Friday, March 28, 1997 10:16pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732265 To: Lythande Re: Corn on the cob (Reply to #732209, Reply to #709752, Reply to #707625, R*) (1 reply) Wow you have to be far behind, especially since I was probablyt alking about corn and the 4th of July of Last year. Date: Friday, March 28, 1997 10:17pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732266 To: Lythande Re: Mint Chocolate Chip (Reply to #732210, Reply to #709753, Reply to #707629, R*) (1 reply) Pralines and Cream, Quarterback crunch, winter white chocolate. (there are tons more, trust me,.) Date: Friday, March 28, 1997 10:18pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732267 To: Lythande Re: Pesach (Reply to #732212, Reply to #709755, Reply to #707627, R*) (1 reply) Oh my goodness, I just realized that my passover recipes were in my cookbook program, and that crashed. I gotta get the recipes froom my grandmother when she comes up here next week. The only passover recipe that I lost that I am pisse off about is one for passover eclairs. Date: Friday, March 28, 1997 10:19pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732268 To: Lythande Re: Chinese New Year Dinner (Reply to #732213, Reply to #709756, Reply to #707628, R*) (1 reply) Scott uses way too much lighter fluid when eh starts the grill so normally I start it. we did not do too much grilling last year (I had almost no appetite all of last summer, the heat made me lose my appetite, but I am hoping to do a lot of BBQing this year since I am home. Date: Friday, March 28, 1997 10:20pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732269 To: Lythande Re: Ribs (Reply to #732214, Reply to #709757, Reply to #707630, R*) (1 reply) Well the date on that particular milk was weeks away. There is a place near here that sometimes changes the dates on the milk cartons, needles sto say I don't go there anymore. Date: Friday, March 28, 1997 10:22pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732271 To: Lythande Re: Won tons (Reply to #732216, Reply to #709771, Reply to #708867, R*) (1 reply) I use a meat filling int he won tons (also lost int he software crash), and freeze them alone, this way I can add them to soup whenever I want, or fry them up if I want to. Date: Friday, March 28, 1997 10:23pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732272 To: Lythande Re: Lox (Reply to #732227, Reply to #709913, Reply to #709007, R*) Well I think that Waldbaums gets their ox from Marshalls, and they have the best lox. Date: Friday, March 28, 1997 10:31pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732276 To: ** ALL ** *EXEMPT* Re: Sweet & Sour Salad (1 reply) We had lunch at one of Scott's cousins houses and she made this salad. It is to die for. Dressing: 1/2 cup oil (any type will do) 6 tbs cider vinegar 4 tbs brown sugar salt to taste Mix all ingredients together. Chill until ready to serve. Salad: Green or Red Leaf Lettuce (as much as you like) La Choy thin crunchy noodles sunflower seeds slivered almonds mandarin oranges For the salad everythign is to taste. Youc an either make individual bowls of salad for everyone or make a big salad bowl of it. Pour on dressing right before serving. Date: Friday, March 28, 1997 11:11pm Forum: EatOut From: Don Msg#: 732281 To: Lythande Re: Food that looks cuddly (Reply to #732235, Reply to #710348, Reply to #708999, R*) (1 reply) ³LL> Thanks! ³ ³LL> ³ ³LL> Now I have to get the nerve to try this. ³ ÔÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ; Was this meant for me? --- þ MegaMail 2.10 #0:Alex, I'll take "THINGS ONLY I KNOW" for $1000. Date: Friday, March 28, 1997 11:11pm Forum: EatOut From: Don Msg#: 732282 To: Lythande Re: what's all this stuff about japanese food? (Reply to #732238, Reply to #710896, Reply to #709748, R*) ³LL> Where do you go that you pick your own food? I only went to a place ³ ³LL> like that out on LI - don't know where any are in the city. ³ ÔÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ; Are you talking about Gasho? --- þ MegaMail 2.10 #0:"AARRRGH!" Tension breaker...had to do it! Date: Saturday, March 29, 1997 8:10am Forum: EatOut From: Trapper Msg#: 732292 To: Lythande Re: Ribs (Reply to #732214, Reply to #709757, Reply to #707630, R*) (1 reply) LY>KM>Well with the milk it was not the store, it was the delivery guy, the LY>KM>refrigeration unit in his truck broke dow and he never told anyone. LY>With our milk, it's the store - I have to check the dates on every LY>single thing I buy there. Also check the carton If it is blowded, that mians it has turned sour. Date: Saturday, March 29, 1997 8:26am Forum: EatOut From: Trapper Msg#: 732293 To: Kamakazi Munchkin Re: Breast milk (Reply to #732263, Reply to #732207, Reply to #709750, R*) KM>Nope, the little guy didn't want to breast feed (sure as teenagers, all KM>they think about is breasts, and now he wants nothing to do with them). He'll change as he gets older. Just like all us men do. Date: Sunday, March 30, 1997 9:02am Forum: EatOut From: Lythande Msg#: 732358 To: Faz Re: Won Tons (Reply to #712186, Reply to #709771, Reply to #708867, R*) (1 reply) FA>KM>Not to mention that won tons are so easy to make, I make FA>KM>them in advance and they freeze fantastic. FA>yes indeed they do! You can really go crazy making them, sometimes FA>overdoing it(well at least I do! hehehe) Once you make the won ton's do you cook them and then freeze them or freeze them uncooked? Date: Sunday, March 30, 1997 9:03am Forum: EatOut From: Lythande Msg#: 732359 To: Kamakazi Munchkin Re: what's all this stuff about japanese food? (Reply to #713020, Reply to #710896, Reply to #709748, R*) (1 reply) KM>Well considering I never had sushi, I could not compare it :) Would you try sushi? It's about the only healthy, non fattening food I actually like! Too bad it's so expensive or I'd eat it a lot more. Date: Sunday, March 30, 1997 9:45am Forum: EatOut From: Lythande Msg#: 732361 To: Kamakazi Munchkin Re: BBQ (Reply to #713021, Reply to #709900, Reply to #709010, R*) KM>Did you smell the charcoal grill the last few days, that was us, we have KM>been bbq'ing like crazy because of the nice weather finally. hehehee That's what's great about having the bbq in the kitchen - who cares if it's a blizzard! Date: Sunday, March 30, 1997 9:45am Forum: EatOut From: Lythande Msg#: 732362 To: Kamakazi Munchkin Re: Lox (Reply to #713022, Reply to #709913, Reply to #709007, R*) (1 reply) KM>Good luck finding lox and cream cheese spread at a reasonable price. We just got lox at Waldbaums for $8.99 a lb. - it was actually good! Date: Sunday, March 30, 1997 9:47am Forum: EatOut From: Lythande Msg#: 732363 To: Faz Re: Yum Cha (Reply to #716954, Fw by Lythande, Reply to #715432, Rep*) (1 reply) FA>Yum Cha is informal way of saying Dim Sum, used primarily by older FA>folks.......general way of speaking. FA>The Chinese have wierd ways of explaining things...like if you want soap FA>you could say Fan Gan...but if you want detergent you would say Gan FA>Sui(a simple way of writing it i must admit) but in either case you will FA>probably end up getting the same thing......soap! FA>LY>Hmmmmmmmmmmm. What hours for dinner? What area of the city? FA>usually 57 Mott St. Big Wongs....they make great noodles, very FA>affordable, and we usually treat ourselves to a side of duck and congee FA>also. :) Oh! I never heard of Yum Cha. I hate congee! Date: Sunday, March 30, 1997 9:48am Forum: EatOut From: Lythande Msg#: 732364 To: Kamakazi Munchkin Re: Emeril (Reply to #717136, Reply to #715855, Reply to #715819, R*) (1 reply) KM>But that is what makes Emeril so much fun, the fact that he really gets KM>into what he is doing. But, when you watch a cooking show how do you get the recipe?? They always talk too fast! Date: Sunday, March 30, 1997 9:50am Forum: EatOut From: Lythande Msg#: 732365 To: Johndrake Re: Lox (Reply to #719873, Reply to #719725, Reply to #718827, R*) JO>Hmm..Novie Lox for 10 per pound...Is that decent??? JO>Hmm..I dunno..I haven't shopped much lately for Lox or Gefilete. Lox can be over $20. a lb. Like $6-8 per quarter lb. Date: Sunday, March 30, 1997 9:51am Forum: EatOut From: Lythande Msg#: 732366 To: Vida Re: Home brewed pineapple juice (Reply to #721626, Fw by Lythande, Reply to #719958, Rep*) VI>Not the last time I checked. I wouldn't mind a field trip to Hawaii, VI>however, to make some home brewed pineapple juice. :) There's a place on 86th and Lex that makes all sorts of fresh juice - I bet they make pineapple juice too. Date: Sunday, March 30, 1997 9:52am Forum: EatOut From: Lythande Msg#: 732367 To: Kamakazi Munchkin Re: Lox (Reply to #723121, Reply to #723095, Reply to #715817, R*) (2 replies) KM>Of course it doesn't. There is no alternative to good Lox, it is like KM>good sex, you can't beat it. Yeah, and just like sex, everyone likes it different! I hate salty lox, but JD thinks the saltier the better. Hmmmmm! Date: Sunday, March 30, 1997 10:05am Forum: EatOut From: Kkid Msg#: 732368 To: Lythande Re: Carob (Reply to #732217, Reply to #709790, Reply to #709624, R*) (1 reply) LY>KK>I eat them before they are processed. Did you ever eat a carob...also LY>KK>know as St. John's Bread? LY>What do they taste like raw, Sheldon? They're long brown beans, right? LY>I think my father used to get them. Too difficult to describe a taste. Wait for next "Tu B'shvat" and buy some! Try it you'll like it.... Actually carobs are no different than any other food. Some people like it while others do not. Date: Sunday, March 30, 1997 10:30am Forum: EatOut From: Lythande Msg#: 732373 To: Nightbird Re: What happened to bread? (Reply to #726668, Reply to #726652, Fw by Lythande, Rep*) (1 reply) NI>SF>NI>SF>What happened to bread? NI>SF>NI>Ran out! :) NI>SF>NI>--- NI>SF>NI> þ OLX 2.1 TD þ DOS=HIGH? I knew it was on something... NI>SF>So, bake some! NI>You expect me to work all day, come home & bake bread? That's for sure! Baking bread is hard work, even if you bake the kind I do that doesn't have to be kneaded. Date: Sunday, March 30, 1997 10:32am Forum: EatOut From: Lythande Msg#: 732374 To: Nightbird Re: Venison (Reply to #727291, Fw by Lythande, Reply to #727174, Rep*) (1 reply) NI>SC>There not bad (venison). I tried some at my sisters once. This was fresh NI>SC>venison though. My brother in law had shot it a few days before, and my NI>SC>sister marinated it then cooked it like a steak. NI>And, Uncle Lenny used to kill a deer to have venison, I don't know, you NI>like liver too so!!!!! It's funny that you say that - we have a bunch of venison in the freezer that a friend brought us down from upstate and it looks *just* like liver. He said that's because there's no fat, just solid meat. Date: Sunday, March 30, 1997 10:33am Forum: EatOut From: Lythande Msg#: 732375 To: Johndrake Re: Venison (Reply to #727295, Fw by Lythande, Reply to #727174, Rep*) (1 reply) JO>What the heck is venison..no better question is...can it jerky??? JO>I mean vension jerky...instead of beef jerky Venison is deer meat. Jerky is just dried meat - don't know why you can't make it from venison. The guy who gave us venison gave us Slim Jim's made out of it - they were great! Date: Sunday, March 30, 1997 10:33am Forum: EatOut From: Lythande Msg#: 732376 To: Nightbird Re: Venison (Reply to #727316, Reply to #727295, Fw by Lythande, Rep*) (1 reply) NI>I think you can make it into jerky, I rather have beef jerky but I've NI>never tryed Vension so, I don't know, maybe I'll actully like it. Venison doesn't taste much different than beef but you have to be careful cooking it. Since it has no fat, it gets tough really easy. Date: Sunday, March 30, 1997 10:36am Forum: EatOut From: Lythande Msg#: 732377 To: Wally Re: Indian restaurants (Reply to #731524) (1 reply) WA>I'm in the mood for some good Indian food...(vegetarian)...I am WA>wondering if anyone has a suggestion for me? I'm open to any WA>suggestions, and regions of India...please help! Thanks! I'm pretty sure that Conundrum goes to Indian restaurants a lot - I think they're mainly in the city around the 20's, but I'm not sure. Date: Sunday, March 30, 1997 10:37am Forum: EatOut From: Lythande Msg#: 732378 To: Kamakazi Munchkin Re: Chinese Mongolian (Reply to #731815, Copy by Lythande, Reply to #731175, R*) (1 reply) KM>Well the chinese mongolian place we went to is in Smithhaven mall, it is KM>called Tofu, but I know that there are others also, there is one on KM>Willis Avenue right off the LIE also, and a few others that I know of. What's Chinese Mongolian? Date: Sunday, March 30, 1997 10:38am Forum: EatOut From: Lythande Msg#: 732379 To: Kamakazi Munchkin Re: Carob (Reply to #732064, Reply to #732059, Reply to #709623, R*) (2 replies) KM>The taste is similar, but definately not as good. I guess it's sort of like white chocolate - I don't like that either! Date: Sunday, March 30, 1997 10:39am Forum: EatOut From: Lythande Msg#: 732380 To: Johndrake Re: Venison (Reply to #732239, Reply to #729228, Reply to #727572, R*) (1 reply) JO>Oh great all this time and you didn't mention this :)!!! JO>I never thought vension was deer meat...I thought it was some other JO>animal..sheesh..why not call it deer meat instead of vension...unless JO>people have this wierd BAMBI image about eating deer meat? Eh, I couldn't shoot a deer, but I can sure eat it! We have a bunch of it in the freezer. Maybe I'll make some tonight. Date: Sunday, March 30, 1997 10:40am Forum: EatOut From: Lythande Msg#: 732381 To: Johndrake Re: what's all this stuff about japanese food? (Reply to #732240, Reply to #732205, Reply to #709748, R*) (1 reply) JO>There's a few Korean bbq places out in FLushing that also has the same JO>cook your meats over some flaming contraption... JO>there's one in Chinatown near Centre street and Canal that has the same JO>basic idea as the korean bbq place...cookin on a gas grill.. JO>Most places charge it as an all you can eat situation....from 15 to 18 dollars>.. Yeah, but gas just doesn't taste as good as a coal fire! Remember the place, I think on 32nd & 6th where we went with t. once? Or, maybe I went with you another time? When do you want to go for all you can eat Korean bbq??? Date: Sunday, March 30, 1997 10:42am Forum: EatOut From: Lythande Msg#: 732382 To: Johndrake Re: what's all this stuff about japanese food? (Reply to #732241, Reply to #732225, Reply to #709912, R*) (1 reply) JO>You got me there.. JO>I had been killin time at the resturant aka work these last few days and JO>came accross a place on Thompson street near NYU called TSUMANI which JO>sounds like that place where JO>you FIRST introduced me to sushi...you remeber the way the resturant was JO>set up..big oval track like table with plates on this circular conveyer JO>belt..etc.. That sounds good! That place closed a long time ago. Most sushi places are way more expensive. I've been getting take out sushi lately - even bringing it home. There's a place on 55-56th and Lex that's cheap and fresh. Date: Sunday, March 30, 1997 10:42am Forum: EatOut From: Lythande Msg#: 732383 To: Johndrake Re: Lox (Reply to #732242, Reply to #732227, Reply to #709913, R*) (1 reply) JO>8.99 for a pound of lox...hm..time to shop at Waldbaums now:) JO>Actually been traveling mostly to Greenpoint Brooklyn to do some quick JO>shopping at Key Food and got some nice bargains few weeks ago..2 half JO>gallon OJ for 3 dollars..naturually I stocked up :) Yeah, I guess groceries are expensive in the city! Date: Sunday, March 30, 1997 10:43am Forum: EatOut From: Lythande Msg#: 732385 To: Johndrake Re: How to make a true water-bagel (Reply to #732244, Reply to #732233, Reply to #710322, R*) JO>Yeah but when you jam creme cheese or lox spread...ah..there's the old JO>calorie counter going to hell Yeah - both are fattening. I think everything that tastes good is fattening! Date: Sunday, March 30, 1997 10:44am Forum: EatOut From: Lythande Msg#: 732386 To: Kamakazi Munchkin Re: what's all this stuff about japanese food? (Reply to #732260, Reply to #732205, Reply to #709748, R*) (1 reply) KM>Nope, have never been to a Korean BBQ place, but the Japanese place you KM>mentioned sounds like Gasho of Japan. Yeah, I think it might have been. Have you ever gone to it? Date: Sunday, March 30, 1997 10:44am Forum: EatOut From: Lythande Msg#: 732387 To: Kamakazi Munchkin Re: Corn on the cob (Reply to #732265, Reply to #732209, Reply to #709752, R*) (1 reply) KM>Wow you have to be far behind, especially since I was probablyt alking KM>about corn and the 4th of July of Last year. Well, I was but I finally caught up today! Date: Sunday, March 30, 1997 10:45am Forum: EatOut From: Lythande Msg#: 732388 To: Kamakazi Munchkin Re: Mint Chocolate Chip (Reply to #732266, Reply to #732210, Reply to #709753, R*) (1 reply) KM>Pralines and Cream, Quarterback crunch, winter white chocolate. (there KM>are tons more, trust me,.) Blah - I hate white chocolate! What's in Quarterback Crunch? Date: Sunday, March 30, 1997 10:45am Forum: EatOut From: Lythande Msg#: 732389 To: Kamakazi Munchkin Re: Pesach (Reply to #732267, Reply to #732212, Reply to #709755, R*) (1 reply) KM>Oh my goodness, I just realized that my passover recipes were in my KM>cookbook program, and that crashed. I gotta get the recipes froom my KM>grandmother when she comes up here next week. The only passover recipe KM>that I lost that I am pisse off about is one for passover eclairs. Wow! That sounds good! U/l it when you get it from your grandmother, okay? Date: Sunday, March 30, 1997 10:46am Forum: EatOut From: Lythande Msg#: 732390 To: Kamakazi Munchkin Re: Chinese New Year Dinner (Reply to #732268, Reply to #732213, Reply to #709756, R*) KM>Scott uses way too much lighter fluid when eh starts the grill so KM>normally I start it. we did not do too much grilling last year (I had KM>almost no appetite all of last summer, the heat made me lose my KM>appetite, but I am hoping to do a lot of BBQing this year since I am KM>home. Yeah, Ed does the same thing. Sometimes the food tastes like lighter fluid when they do that! Date: Sunday, March 30, 1997 10:46am Forum: EatOut From: Lythande Msg#: 732391 To: Kamakazi Munchkin Re: Ribs (Reply to #732269, Reply to #732214, Reply to #709757, R*) KM>Well the date on that particular milk was weeks away. There is a place KM>near here that sometimes changes the dates on the milk cartons, needles KM>sto say I don't go there anymore. I still go to the grocery store here since it's the only one close, but only for canned stuff - won't buy any meat there! Date: Sunday, March 30, 1997 10:46am Forum: EatOut From: Lythande Msg#: 732392 To: Kamakazi Munchkin Re: Won tons (Reply to #732271, Reply to #732216, Reply to #709771, R*) (1 reply) KM>I use a meat filling int he won tons (also lost int he software crash), KM>and freeze them alone, this way I can add them to soup whenever I want, KM>or fry them up if I want to. You lost all the recipes??? Date: Sunday, March 30, 1997 10:47am Forum: EatOut From: Lythande Msg#: 732393 To: Kamakazi Munchkin Re: Sweet & Sour Salad (Reply to #732276) That sounds good! Date: Sunday, March 30, 1997 10:47am Forum: EatOut From: Lythande Msg#: 732394 To: Don Re: Food that looks cuddly (Reply to #732281, Reply to #732235, Reply to #710348, R*) (1 reply) DO>³LL> Thanks! DO>³LL> DO>³LL> Now I have to get the nerve to try this. DO>ÔÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ DO> Was this meant for me? Yup - rabbit stew recipe Date: Sunday, March 30, 1997 10:48am Forum: EatOut From: Lythande Msg#: 732395 To: Trapper Re: Ribs (Reply to #732292, Reply to #732214, Reply to #709757, R*) (1 reply) TR>LY>KM>Well with the milk it was not the store, it was the delivery guy, the TR>LY>KM>refrigeration unit in his truck broke dow and he never told anyone. TR>LY>With our milk, it's the store - I have to check the dates on every TR>LY>single thing I buy there. TR>Also check the carton If it is blowded, that mians it has turned sour. Around here we have to check all food for dates. I can't figure out how they get away with it! Date: Sunday, March 30, 1997 10:49am Forum: EatOut From: Lythande Msg#: 732396 To: Kkid Re: Carob (Reply to #732368, Reply to #732217, Reply to #709790, R*) (1 reply) KK>LY>KK>I eat them before they are processed. Did you ever eat a carob...also KK>LY>KK>know as St. John's Bread? KK>LY>What do they taste like raw, Sheldon? They're long brown beans, right? KK>LY>I think my father used to get them. KK>Too difficult to describe a taste. KK>Wait for next "Tu B'shvat" and buy some! KK>Try it you'll like it.... KK>Actually carobs are no different than any other food. Some people like KK>it while others do not. Why for Tu B'shvat?? Where do you buy carob anyway? A health food store? Date: Sunday, March 30, 1997 10:53pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732420 To: Lythande Re: Won Tons (Reply to #732358, Reply to #712186, Reply to #709771, R*) I freeze them before cooking, this way I can just cook them and defrost them at the same time in the soup. Date: Sunday, March 30, 1997 10:53pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732421 To: Lythande Re: what's all this stuff about japanese food? (Reply to #732359, Reply to #713020, Reply to #710896, R*) I don't know. I am not that much of a fish eater, so I might not try it unless it was off someone else's plate and my mood was right. Date: Sunday, March 30, 1997 10:54pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732422 To: Lythande Re: Lox (Reply to #732362, Reply to #713022, Reply to #709913, R*) I only have lox when I go to someone's house and they have it now. It is one of those thigns that is not a necessity anymore. Date: Sunday, March 30, 1997 10:55pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732423 To: Lythande Re: Emeril (Reply to #732364, Reply to #717136, Reply to #715855, R*) Well foodtv has a website and we download the recipes off the website. Tonight I mae a bostom cream pie that I dwnloded the recipe for. Date: Sunday, March 30, 1997 10:56pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732424 To: Lythande Re: Lox (Reply to #732367, Reply to #723121, Reply to #723095, R*) Well I don't like salt to begin with, so I don't like the salty lox either. Date: Sunday, March 30, 1997 10:57pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732425 To: Lythande Re: Chinese Mongolian (Reply to #732378, Reply to #731815, Copy by Lythande, R*) Mongolian is where they cook in for you after you choose the meat, vegetables and sauces. Date: Monday, March 31, 1997 8:32pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732479 To: Lythande Re: Carob (Reply to #732379, Reply to #732064, Reply to #732059, R*) (1 reply) Sometimes I like white choclate more than milk chocolate. Date: Monday, March 31, 1997 8:34pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732482 To: Lythande Re: what's all this stuff about japanese food? (Reply to #732386, Reply to #732260, Reply to #732205, R*) I have gone to the Gasho of Japon on Long Island, it is in Hauppague, we love it, but will not be going there for a while. Date: Monday, March 31, 1997 8:35pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732483 To: Lythande Re: Corn on the cob (Reply to #732387, Reply to #732265, Reply to #732209, R*) Well it is about time that you caught up. Date: Monday, March 31, 1997 8:36pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732485 To: Lythande Re: Mint Chocolate Chip (Reply to #732388, Reply to #732266, Reply to #732210, R*) (2 replies) Quarterback Crunch - Vanilla ice cream with a caramel swirl and Nestles buncha crunch in it. Date: Monday, March 31, 1997 8:36pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732486 To: Lythande Re: Pesach (Reply to #732389, Reply to #732267, Reply to #732212, R*) The passover eclair recipe was from a magazine I had borrowed from someone last year, that one is lost forever. \ Date: Monday, March 31, 1997 8:37pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732487 To: Lythande Re: Won tons (Reply to #732392, Reply to #732271, Reply to #732216, R*) I lost every recipe that I had typed in. I can get some of them back from the people I got them from. Date: Monday, March 31, 1997 8:57pm Forum: EatOut From: Nightbird Msg#: 732496 To: Lythande Re: What happened to bread? (Reply to #732373, Reply to #726668, Reply to #726652, F*) LY>NI>SF>NI>SF>What happened to bread? LY>NI>SF>NI>Ran out! :) LY>NI>SF>NI>--- LY>NI>SF>NI> þ OLX 2.1 TD þ DOS=HIGH? I knew it was on something... LY>NI>SF>So, bake some! LY>NI>You expect me to work all day, come home & bake bread? LY>That's for sure! Baking bread is hard work, even if you bake the kind I LY>do that doesn't have to be kneaded. That's what a bread machine is for! --- þ OLX 2.1 TD þ #30-3771: Some open minds should be closed for repairs. Date: Monday, March 31, 1997 8:57pm Forum: EatOut From: Nightbird Msg#: 732497 To: Lythande Re: Venison (Reply to #732374, Reply to #727291, Fw by Lythande, Rep*) LY>NI>SC>There not bad (venison). I tried some at my sisters once. This was fre LY>NI>SC>venison though. My brother in law had shot it a few days before, and m LY>NI>SC>sister marinated it then cooked it like a steak. LY>NI>And, Uncle Lenny used to kill a deer to have venison, I don't know, you LY>NI>like liver too so!!!!! LY>It's funny that you say that - we have a bunch of venison in the freezer LY>that a friend brought us down from upstate and it looks *just* like LY>liver. He said that's because there's no fat, just solid meat. Problem is that I have never ate either venison or liver. You have some pretty nice friends if there bring you vension --- þ OLX 2.1 TD þ Wurlitzer-Xerox merge, to make reproductive organs. Date: Monday, March 31, 1997 8:57pm Forum: EatOut From: Nightbird Msg#: 732498 To: Lythande Re: Venison (Reply to #732376, Reply to #727316, Reply to #727295, F*) LY>NI>I think you can make it into jerky, I rather have beef jerky but I've LY>NI>never tryed Vension so, I don't know, maybe I'll actully like it. LY>Venison doesn't taste much different than beef but you have to be LY>careful cooking it. Since it has no fat, it gets tough really easy. I'll take your word for it, I've never had it & I wouldn't even know how to cook it. --- þ OLX 2.1 TD þ I th in k my Har d dis k is Fr agm ent ed ! !! ! Date: Monday, March 31, 1997 8:59pm Forum: EatOut From: Nightbird Msg#: 732516 To: Lythande Re: White Chocolate (Reply to #732379, Reply to #732064, Reply to #732059, R*) LY>KM>The taste is similar, but definately not as good. LY>I guess it's sort of like white chocolate - I don't like that either! I LOVE white chocolate!!! --- þ OLX 2.1 TD þ This tagline is umop apisdn Date: Monday, March 31, 1997 8:59pm Forum: EatOut From: Nightbird Msg#: 732517 To: Lythande Re: Polenta (Reply to #732206, Reply to #709749, Reply to #707622, R*) LY>KM>Polenta before it solidifies is probably what grits are. LY>I see polenta all the time, but I don't know what to do with it! How do LY>you cook it? If you buy a box of polenta,the instrustions are on the side but you boil it! --- þ OLX 2.1 TD þ hAS ANYONE SEEN MY cAPSLOCK KEY? Date: Monday, March 31, 1997 9:10pm Forum: EatOut From: Don Msg#: 732531 To: Lythande Re: Food that looks cuddly (Reply to #732394, Reply to #732281, Reply to #732235, R*) (1 reply) ³LL> Yup - rabbit stew recipe ³ ÔÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ; Just don't complain if you find a hare in you dinner. --- þ MegaMail 2.10 #0:Dirty deeeeeds...done dirt cheap! Date: Tuesday, April 1, 1997 7:55am Forum: EatOut From: Johndrake Msg#: 732582 To: Lythande Re: Yum Cha (Reply to #732363, Reply to #716954, Fw by Lythande, Rep*) Yep...that's the other name other than Dim Sum.. Well..really Yum Cha means drink tea...but I suppose its meaning has changed slightly...sure one drinks tea..and eats dim sum :) Date: Tuesday, April 1, 1997 7:55am Forum: EatOut From: Johndrake Msg#: 732583 To: Lythande Re: Lox (Reply to #732367, Reply to #723121, Reply to #723095, R*) Only when it comes to lox and how much of a craving I need to sate my lox palate Date: Tuesday, April 1, 1997 7:56am Forum: EatOut From: Johndrake Msg#: 732584 To: Lythande Re: Venison (Reply to #732375, Reply to #727295, Fw by Lythande, Rep*) And I gather there's hardly any left of that said vension? Date: Tuesday, April 1, 1997 7:57am Forum: EatOut From: Johndrake Msg#: 732586 To: Lythande Re: Venison (Reply to #732380, Reply to #732239, Reply to #729228, R*) Oh sure..make some when I am not around to visit etc..etc.. sheesh..women.. Actually considering the schedule I have for me this week I should be totally exhausted for a few days...so if you wanna hit Chinatown for stuff..call my sec. Date: Tuesday, April 1, 1997 7:59am Forum: EatOut From: Johndrake Msg#: 732587 To: Lythande Re: what's all this stuff about japanese food? (Reply to #732381, Reply to #732240, Reply to #732205, R*) True..the coal fire has a bit of rawness to it... but it's just about the same in my book...besides I think the coal fires are a bit tougher on the resturant with regards to ordering charcoal and cleaning out the "fire ring".. Yeah I remeber the place on 32nd and 6th...I think I nearly burned my knees off. When do I wanna hit the korean bbq...you name the day..bring Ed and whoever and I'll keep my schedule open for that day! Date: Tuesday, April 1, 1997 8:00am Forum: EatOut From: Johndrake Msg#: 732588 To: Lythande Re: what's all this stuff about japanese food? (Reply to #732382, Reply to #732241, Reply to #732225, R*) 55-56th and Lex...Hmm..I dunno..what's the name of the place? As for Tsumani ..I was thinking sometime in May or June to visit the place...but scout it out to see if it's not yuppieish..:) Date: Tuesday, April 1, 1997 8:01am Forum: EatOut From: Johndrake Msg#: 732589 To: Lythande Re: Lox (Reply to #732383, Reply to #732242, Reply to #732227, R*) You tell me..I went to the local supermarket down the block from home..the prices are a tad higher up than say in Greenpoint Brooklyn where the local Key Food near Jeanette's charges less thus I get more bang for da buck...decent to great deals IMHO Date: Tuesday, April 1, 1997 9:08am Forum: EatOut From: Kkid Msg#: 732629 To: Lythande Re: Carob (Reply to #732396, Reply to #732368, Reply to #732217, R*) (1 reply) LY>KK>LY>What do they taste like raw, Sheldon? They're long brown beans, right LY>KK>LY>I think my father used to get them. LY>KK>Too difficult to describe a taste. LY>KK>Wait for next "Tu B'shvat" and buy some! LY>KK>Try it you'll like it.... LY>KK>Actually carobs are no different than any other food. Some people like LY>KK>it while others do not. LY>Why for Tu B'shvat?? LY>Where do you buy carob anyway? A health food store? Because Tu B'shvat is considered the New Year for the Trees. That's when we eat all the new fruits of the year and make a special blessing on them. During that time all exotic fruits are available at all the Fruit stores in Jewish neighborhoods. That's when we get carobs, Chinese apples, Star Fruit, Sabra, etc.. Date: Tuesday, April 1, 1997 7:48pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732650 To: Kkid Re: Chinese Apples (Reply to #732629, Reply to #732396, Reply to #732368, R*) (1 reply) I used to love chinese apples as a kid, I have not had one in ages though. Date: Tuesday, April 1, 1997 7:53pm Forum: EatOut From: Nightbird Msg#: 732670 To: Kamakazi Munchkin Re: White chocolate (Reply to #732479, Reply to #732379, Reply to #732064, R*) (2 replies) KM>Sometimes I like white choclate more than milk chocolate. I like white chocolate SO much, my Mom made me white chocolate bunnies(it's part of her easter tradsion) --- þ OLX 2.1 TD þ My back feels okay, but I think I've thrown my brain out Date: Tuesday, April 1, 1997 7:53pm Forum: EatOut From: Nightbird Msg#: 732671 To: Kamakazi Munchkin Re: Mint Chocolate Chip (Reply to #732485, Reply to #732388, Reply to #732266, R*) (1 reply) KM>Quarterback Crunch - Vanilla ice cream with a caramel swirl and Nestles KM>buncha crunch in it. Sounds good, how about Cherry Garcia!!! --- þ OLX 2.1 TD þ Anyone can make a mistake. A fool insists on repeating it Date: Tuesday, April 1, 1997 7:53pm Forum: EatOut From: Nightbird Msg#: 732672 To: Don Re: Food that looks cuddly (Reply to #732531, Reply to #732394, Reply to #732281, R*) DO>³LL> Yup - rabbit stew recipe DO>ÔÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ DO> Just don't complain if you find a hare in you dinner. Cute Don, really cute!! --- þ OLX 2.1 TD þ Computing's patron saint: St. Francis of Ansi C++. Date: Tuesday, April 1, 1997 10:21pm Forum: EatOut From: Kkid Msg#: 732674 To: Kamakazi Munchkin Re: Chinese Apples (Reply to #732650, Reply to #732629, Reply to #732396, R*) KM>I used to love chinese apples as a kid, I have not had one in ages KM>though. They're are usually available at most fruit stores throughout the year...I think. Date: Wednesday, April 2, 1997 9:14am Forum: EatOut From: Wally Msg#: 732716 To: Nightbird Re: White chocolate (Reply to #732670, Reply to #732479, Reply to #732379, R*) (1 reply) NI>KM>Sometimes I like white choclate more than milk chocolate. NI>I like white chocolate SO much, my Mom made me white chocolate NI>bunnies(it's part of her easter tradsion) NI>--- NI> þ OLX 2.1 TD þ My back feels okay, but I think I've thrown my brain out wow...I can never tell the difference between white and dark chocolate...taste-wise...it seems they're very similar, so if someone were to blindfold me and give me a piece, I'd have to try very hard to tell them apart...is my tongue not working? Date: Wednesday, April 2, 1997 8:16pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732737 To: Nightbird Re: White chocolate (Reply to #732670, Reply to #732479, Reply to #732379, R*) (1 reply) I know, when Imake chocolate I thinmk I eat more of the white chocolate than I make. Date: Wednesday, April 2, 1997 8:17pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732738 To: Nightbird Re: Mint Chocolate Chip (Reply to #732671, Reply to #732485, Reply to #732388, R*) (1 reply) Ihave never had Cherry Garcia. How about Winter White Chocolate. Date: Thursday, April 3, 1997 7:56pm Forum: EatOut From: Nightbird Msg#: 732796 To: Wally Re: White chocolate (Reply to #732716, Reply to #732670, Reply to #732479, R*) WA>I>KM>Sometimes I like white choclate more than milk chocolate. WA>NI>I like white chocolate SO much, my Mom made me white chocolate WA>NI>bunnies(it's part of her easter tradsion) WA>NI>--- WA>NI> þ OLX 2.1 TD þ My back feels okay, but I think I've thrown my brain out WA>wow...I can never tell the difference between white and dark WA>chocolate...taste-wise...it seems they're very similar, so if someone WA>were to blindfold me and give me a piece, I'd have to try very hard to WA>tell them apart...is my tongue not working? White chocolate is sweeter & smoother. I love chocolate period but if I am given the choice between white & dark chocolate, I'll go for white! --- þ OLX 2.1 TD þ I'm learning to fly and I don't have wings! Date: Thursday, April 3, 1997 7:56pm Forum: EatOut From: Nightbird Msg#: 732797 To: Kamakazi Munchkin Re: White chocolate (Reply to #732737, Reply to #732670, Reply to #732479, R*) KM>I know, when Imake chocolate I thinmk I eat more of the white chocolate KM>than I make. That sounds just like me! --- þ OLX 2.1 TD þ I've used up my sick days so I'm calling in dead Date: Thursday, April 3, 1997 7:56pm Forum: EatOut From: Nightbird Msg#: 732798 To: Kamakazi Munchkin Re: Mint Chocolate Chip (Reply to #732738, Reply to #732671, Reply to #732485, R*) (1 reply) KM>Ihave never had Cherry Garcia. How about Winter White Chocolate. I've never had winter white chocolate but I have had Apple Pie Ice cream! --- þ OLX 2.1 TD þ I CHOOSE to be dysfunctional..thank you very much Date: Thursday, April 3, 1997 8:49pm Forum: EatOut From: Kamakazi Munchkin Msg#: 732804 To: Nightbird Re: Mint Chocolate Chip (Reply to #732798, Reply to #732738, Reply to #732671, R*) (1 reply) Winter white chocolate is white chocolate ice cream with chocolate covered cherries and a cherry swirl in it. Talk about orgasmic Date: Sunday, April 6, 1997 10:51am Forum: EatOut From: Johndrake Msg#: 733003 To: ** ALL ** Re: Baklavah (Fw by Calvin, Reply to #732915, Reply to #732874, Reply*) (2 replies) -------------< COMMENTS BY Calvin >-------------- TO: Kkid ----------< END OF COMMENTS BY Calvin >---------- It's kinda triangular shaped made with fillo dough and filled with minced nuts and honey...I do know it's got a honey glaze like topping Date: Sunday, April 6, 1997 10:53am Forum: EatOut From: Johndrake Msg#: 733004 To: ** ALL ** Re: Garden burger (Copy by Calvin, Reply to #732925, Reply to #732607) -------------< COMMENTS BY Calvin >-------------- TO: Synne ----------< END OF COMMENTS BY Calvin >---------- Actually I haven't had a garden burger in months now..the closest I gotten was the gardenburger at Subways...Now that's pretty good considering it's not meat:) Date: Sunday, April 6, 1997 10:29pm Forum: EatOut From: Synne Msg#: 733005 To: ** ALL ** Re: Garden burger (Copy by Calvin, Reply to #732944, Reply to #732925, Rep*) -------------< COMMENTS BY Calvin >-------------- TO: Johndrake ----------< END OF COMMENTS BY Calvin >---------- they have no meat burgers at subway?? wow. Not just any "non meat burger" mind you... the brand "gardenburger" makes the best veggie burgers... even my meat eating b/f eats them constantly... I live on them. Date: Monday, April 7, 1997 6:38am Forum: EatOut From: Johndrake Msg#: 733006 To: ** ALL ** Re: Subway (Copy by Calvin, Reply to #732971, Reply to #732944, Rep*) -------------< COMMENTS BY Calvin >-------------- TO: Synne ----------< END OF COMMENTS BY Calvin >---------- Well Rob would eat em cuz he doesn't have much of a choice :) . Yeah Subways has something they call Gardenburger...so..eh..it's interesting tasting..but a bit bland..like eating cardboard.. Date: Monday, April 7, 1997 7:25pm Forum: EatOut From: Synne Msg#: 733007 To: ** ALL ** Re: Rice cakes (Copy by Calvin, Reply to #732982, Reply to #732971, Rep*) (1 reply) -------------< COMMENTS BY Calvin >-------------- TO: Johndrake ----------< END OF COMMENTS BY Calvin >---------- Like rice cakes? Which I happen to like!? :-) Date: Monday, April 7, 1997 11:14pm Forum: EatOut From: Kamakazi Munchkin Msg#: 733029 To: Johndrake Re: Baklavah (Reply to #733003, Fw by Calvin, Reply to #732915, Reply*) (2 replies) Not to mention Baklavah is like totally delicious and rich, and mega fattening. Date: Tuesday, April 8, 1997 5:55am Forum: EatOut From: Dti Msg#: 733040 To: Lythande Re: So how was 1st Wok? (Reply to #732232, Reply to #710276, Reply to #709009, R*) LY>DT>LY>DT> You used the word "proof" in a sentence, referring to a set of LY>DT>LY>DT>graphic images. I ought to get you a gift subscription to the Weekl LY>DT>LY>DT>World News, Deb... they even have pix, front cover pix no less, o LY>DT>LY>DT>seven foot tall grasshoppers wrestling Tennessee Highway Patrol LY>DT>LY>DT>troopers, as well as lesser images, like Rush Limbaugh dining with LY>DT>LY>DT>the lightbulb headed space aliens he obtains much of his informatio LY>DT>LY>DT>from... >9# LY>DT>LY>So? That makes sense - where else do you think he'd get info? LY>DT> Who he? The main alien, must be. Surely everyone knows that El LY>DT>Gordo; er ah I mean Rush Limbaugh, is a purely fictional character by LY>DT>now... LY>Actually, it looks like some people out in California believe in space LY>aliens. Some dead people in San Diego, lets not buttfuck an entire state for the sake of 39 people who returned a seven thousand dollar telescope because it did not visually reveal the presence of the mother ship riding the trail of comet Hale-Bopp okay? Besides alla that, I never have believed in pissing on the faith of people who were demonstrably willing to practice the whole cloth of whatever they believed in, no regard to the essential matter of the Thing To Be Beleived In. Too many priests, rabbis, mullahs and other holymen to cremate to be practical really, considering the sheer tonnage of hopeful millions out there breathing my air figuring on thier bet coming in when Time Comes... >9# --- * SLMR 2.0 * Press any key to continue or Date: Tuesday, April 8, 1997 5:56am Forum: EatOut From: Dti Msg#: 733050 To: Lythande Re: So how was 1st Wok? (Reply to #732232, Reply to #710276, Reply to #709009, R*) LY>DT> Who he? The main alien, must be. Surely everyone knows that El LY>DT>Gordo; er ah I mean Rush Limbaugh, is a purely fictional character by LY>DT>now... LY>Actually, it looks like some people out in California believe in space LY>aliens. The fact that there are people in the state of California who have faith in sentient life originating on or about other celestial structures is not news. And I would not piss on their beliefs either, me. I mean, what the fuck: there are too many assholes on this planet to base any kinda statistically probable longlife form on anyway. And I was born in NYC and spent 6/7ths of that living time within fifty miles of right here right now; I am not of the Cali Avocado Crystal Bullshit regiment and never was, Deb... If anything, there are 39 LESS people in Cali who believe in space aliens these days, incoming Cali traffic patterns pending... --- * SLMR 2.0 * Press any key to continue or Date: Thursday, April 10, 1997 6:42pm Forum: EatOut From: Kkid Msg#: 733202 To: Johndrake Re: Baklavah (Reply to #733003, Fw by Calvin, Reply to #732915, Reply*) (1 reply) JO>It's kinda triangular shaped made with fillo dough and filled with JO>minced nuts and honey...I do know it's got a honey glaze like topping Sounds like a hamantasch then....except for the honey glaze, nuts and honey. Hamantaschen generally have one type of jelly filling or are filled with poppy seeds. Date: Friday, April 11, 1997 7:43pm Forum: EatOut From: Johndrake Msg#: 733232 To: Synne Re: Rice cakes (Reply to #733007, Copy by Calvin, Reply to #732982, Rep*) (1 reply) Well not like rice cakes ...at least the gardenburger has some decent taste to it:) Date: Friday, April 11, 1997 7:44pm Forum: EatOut From: Johndrake Msg#: 733233 To: Kamakazi Munchkin Re: Baklavah (Reply to #733029, Reply to #733003, Fw by Calvin, Reply*) Mega rich to the max...I have got to ween off the sugar stuff...I am starting to feel bloated...again..ugh Date: Friday, April 11, 1997 9:49pm Forum: EatOut From: Synne Msg#: 733244 To: Johndrake Re: Rice cakes (Reply to #733232, Reply to #733007, Copy by Calvin, Rep*) (2 replies) try the real gardenburger gardenburgers... they come frozen.. pop them suckers in the toaster over and BAM! yum. BUT its gotta be the original ones.. without soy. Date: Friday, April 11, 1997 11:18pm Forum: EatOut From: Kamakazi Munchkin Msg#: 733247 To: Synne Re: Boston Cream Pie (Reply to #733244, Reply to #733232, Reply to #733007, C*) (1 reply) I made a recipe that I got off the internet froom Emeril the other day. Made a Boston cream pie that he die, mine definately did not look as good as his did, nor did it taste as good I am sure. Date: Saturday, April 12, 1997 10:19am Forum: EatOut From: Nightbird Msg#: 733281 To: Kamakazi Munchkin Re: Mint Chocolate Chip (Reply to #732804, Reply to #732798, Reply to #732738, R*) (1 reply) KM>Winter white chocolate is white chocolate ice cream with chocolate KM>covered cherries and a cherry swirl in it. Talk about orgasmic Wow, I must really try that! --- þ OLX 2.1 TD þ . __ _/ < | "The Evolution of Man" tagline - Paul G Date: Saturday, April 12, 1997 10:20am Forum: EatOut From: Nightbird Msg#: 733294 To: Kamakazi Munchkin Re: Baklavah (Reply to #733029, Reply to #733003, Fw by Calvin, Reply*) (2 replies) KM>Not to mention Baklavah is like totally delicious and rich, and mega KM>fattening. Name me one food that isn't totally delicious & mega fattening! --- þ OLX 2.1 TD þ Do *NOT* look into laser with remaining eyeball. Date: Saturday, April 12, 1997 9:13pm Forum: EatOut From: Synne Msg#: 733313 To: Kamakazi Munchkin Re: Boston Cream Pie (Reply to #733247, Reply to #733244, Reply to #733232, R*) (1 reply) My boyfriend has his book and makes lots of stuff from it... usually pretty good too :-) Date: Saturday, April 12, 1997 10:00pm Forum: EatOut From: Johndrake Msg#: 733325 To: Kkid Re: Baklavah (Reply to #733202, Reply to #733003, Fw by Calvin, Reply*) (1 reply) Woah...this sounds a bit of a rich dessert...almost as good as the halavah dept...but minus the thought of biting into a halavah the thing breaks into small chunks. Date: Saturday, April 12, 1997 10:01pm Forum: EatOut From: Johndrake Msg#: 733326 To: Synne Re: Rice cakes (Reply to #733244, Reply to #733232, Reply to #733007, C*) (1 reply) No SOY????Hey I'm chinese..I am used to the soy... :) The real gardenburger gardenburger...where the heck does one find that? Date: Saturday, April 12, 1997 11:08pm Forum: EatOut From: Kamakazi Munchkin Msg#: 733335 To: Nightbird Re: Mint Chocolate Chip (Reply to #733281, Reply to #732804, Reply to #732798, R*) (1 reply) Baskin Robbins, I have not had it in ages, but I definately feel a crave coming on, once the weather gets warmer and I can walk there, I am definately getting some. Date: Saturday, April 12, 1997 11:08pm Forum: EatOut From: Kamakazi Munchkin Msg#: 733336 To: Nightbird Re: Baklavah (Reply to #733294, Reply to #733029, Reply to #733003, F*) (1 reply) Rice Cake - of course they also taste like cardboard. Date: Saturday, April 12, 1997 11:08pm Forum: EatOut From: Kamakazi Munchkin Msg#: 733337 To: Synne Re: Boston Cream Pie (Reply to #733313, Reply to #733247, Reply to #733244, R*) (1 reply) One of these days I will get that cookbook. Date: Saturday, April 5, 1997 8:15pm Forum: EatOut From: Kkid Msg#: 733357 To: ** ALL ** Re: Hamentashen (Fw by Lythande, Reply to #732874, Reply to #732630, Rep*) (1 reply) -------------< COMMENTS BY Lythande >-------------- TO: Johndrake ----------< END OF COMMENTS BY Lythande >---------- JO>Is it kind of like bakalvah ...shape wise? Was disconnected before I was able to complete my response. What I was going to say is I have no idea what shape baklavah is, but the hamantaschen are simply in the shape of a triangle...You know, a three sided polygon :-) Date: Sunday, April 13, 1997 8:45pm Forum: EatOut From: Synne Msg#: 733364 To: Nightbird Re: Baklavah (Reply to #733294, Reply to #733029, Reply to #733003, F*) (1 reply) Ben and Jerry's vanilla and chocolate mint patty :-) Date: Sunday, April 13, 1997 8:47pm Forum: EatOut From: Synne Msg#: 733365 To: Johndrake Re: Baklavah (Reply to #733325, Reply to #733202, Reply to #733003, F*) (2 replies) halavah makes me so nauseus. My dad LOVES it and I can just barely swallow it... I dont know why i keep trying.. :-I some weird obsession I guess... I think I threw up when i ate it once when i was little... bleh. Date: Sunday, April 13, 1997 8:48pm Forum: EatOut From: Synne Msg#: 733366 To: Johndrake Re: Rice cakes (Reply to #733326, Reply to #733244, Reply to #733232, R*) (1 reply) I get them at a health food store in park slope... but i've seen it in grocery stores too (Key Food)... they rock. Date: Sunday, April 13, 1997 8:49pm Forum: EatOut From: Synne Msg#: 733367 To: Kamakazi Munchkin Re: Boston Cream Pie (Reply to #733337, Reply to #733313, Reply to #733247, R*) (1 reply) there's some good stuff in it... I cant cook to save my life... but rob makes good stuff from it. Date: Sunday, April 13, 1997 10:57pm Forum: EatOut From: Kamakazi Munchkin Msg#: 733381 To: Synne Re: Baklavah (Reply to #733365, Reply to #733325, Reply to #733202, R*) (1 reply) I really have to be in the mood for Halavah, it is one of those thigns i can definately live without. I have an aunt who once made a frozen cake using Halavah, that was awesome though, with tons of hot fudge. Date: Sunday, April 13, 1997 10:58pm Forum: EatOut From: Kamakazi Munchkin Msg#: 733382 To: Synne Re: Boston Cream Pie (Reply to #733367, Reply to #733337, Reply to #733313, R*) (1 reply) I don't cook much lately, Scott is not home for dinner 2 nights a week, 1 night a week we go to my parents, one night is usually fast food, and the other nights I usually cook something ot take somethng out of the freezer that I had previousely cooked. Date: Monday, April 14, 1997 6:55am Forum: EatOut From: Trapper Msg#: 733392 To: Lythande Re: Ribs (Reply to #732395, Reply to #732292, Reply to #732214, R*) LY>TR>LY>KM>Well with the milk it was not the store, it was the delivery guy, t LY>TR>LY>KM>refrigeration unit in his truck broke dow and he never told anyone. LY>TR>LY>With our milk, it's the store - I have to check the dates on every LY>TR>LY>single thing I buy there. LY>TR>Also check the carton If it is blowded, that mians it has turned sour. LY>Around here we have to check all food for dates. I can't figure out how LY>they get away with it! I know a store not to far from me that changes the date on some of the products they sell. Needless to say, I don't deal with this place anymore. Date: Monday, April 14, 1997 9:33pm Forum: EatOut From: Nightbird Msg#: 733439 To: Kamakazi Munchkin Re: Mint Chocolate Chip (Reply to #733335, Reply to #733281, Reply to #732804, R*) KM>Baskin Robbins, I have not had it in ages, but I definately feel a crave KM>coming on, once the weather gets warmer and I can walk there, I am KM>definately getting some. Cool, I think there's a baskin-robbins on 20 Avenue, so when I'm actully home for a weekend(long story) I'll get some! --- þ OLX 2.1 TD þ If you can't beat them, have them killed. - Mike Lease Date: Monday, April 14, 1997 9:34pm Forum: EatOut From: Nightbird Msg#: 733440 To: Kamakazi Munchkin Re: Baklavah (Reply to #733336, Reply to #733294, Reply to #733029, R*) (2 replies) KM>Rice Cake - of course they also taste like cardboard. You're never had the carmelal corn rice cakes, have you. --- þ OLX 2.1 TD þ If Superman were French, would he have N-Ray vision? - LC Date: Monday, April 14, 1997 9:34pm Forum: EatOut From: Nightbird Msg#: 733441 To: Synne Re: Baklavah (Reply to #733364, Reply to #733294, Reply to #733029, R*) (1 reply) SY>Ben and Jerry's vanilla and chocolate mint patty SY>:-) YYYYUUUUUMMMMMM!!!!!!!!!!!! --- þ OLX 2.1 TD þ Error accessing BRAIN - device not mounted. Date: Monday, April 14, 1997 10:27pm Forum: EatOut From: Synne Msg#: 733460 To: Kamakazi Munchkin Re: Baklavah (Reply to #733381, Reply to #733365, Reply to #733325, R*) (1 reply) Mmm hot fudge. SSHHH!!! Date: Monday, April 14, 1997 10:29pm Forum: EatOut From: Synne Msg#: 733461 To: Kamakazi Munchkin Re: Boston Cream Pie (Reply to #733382, Reply to #733367, Reply to #733337, R*) (1 reply) You just reminded me.. I saw this show today and they had these women on who get together once a month and each of them cooks a specific dish for everyone else and they all freeze everything so they end up with a different dish each night in their freezer that they can just heat up. Sounds cool... Date: Monday, April 14, 1997 10:30pm Forum: EatOut From: Synne Msg#: 733462 To: Nightbird Re: Baklavah (Reply to #733441, Reply to #733364, Reply to #733294, R*) (1 reply) Its low fat.. but i've been eating way too much of it. Date: Tuesday, April 15, 1997 7:46pm Forum: EatOut From: Kamakazi Munchkin Msg#: 733502 To: Nightbird Re: Baklavah (Reply to #733440, Reply to #733336, Reply to #733294, R*) (2 replies) Sure I have had the flavored rice cakes, and while they are better than the plain ones, they are still a littlestale tasing. Date: Tuesday, April 15, 1997 7:47pm Forum: EatOut From: Kamakazi Munchkin Msg#: 733503 To: Synne Re: Boston Cream Pie (Reply to #733461, Reply to #733382, Reply to #733367, R*) (1 reply) Sounds good to me also, bulk cooking once a month only. Date: Tuesday, April 15, 1997 10:22pm Forum: EatOut From: Synne Msg#: 733517 To: Kamakazi Munchkin Re: Baklavah (Reply to #733502, Reply to #733440, Reply to #733336, R*) (2 replies) I love the Quaker cheese ones... problem is I can sit and eat like an entire bag of them :-I Date: Wednesday, April 16, 1997 7:39pm Forum: EatOut From: Nightbird Msg#: 733563 To: Synne Re: Baklavah (Reply to #733462, Reply to #733441, Reply to #733364, R*) SY>Its low fat.. but i've been eating way too much of it. Hey, have fun! --- þ OLX 2.1 TD þ By all means, let's not confuse ourselves with the facts! Date: Wednesday, April 16, 1997 7:40pm Forum: EatOut From: Nightbird Msg#: 733564 To: Kamakazi Munchkin Re: Baklavah (Reply to #733502, Reply to #733440, Reply to #733336, R*) (1 reply) KM>Sure I have had the flavored rice cakes, and while they are better than KM>the plain ones, they are still a littlestale tasing. Actully, I like to eat the smaller ones, there are easiler to take. --- þ OLX 2.1 TD þ  This tag line is nailed down to prevent theft. - FM Date: Wednesday, April 16, 1997 7:40pm Forum: EatOut From: Nightbird Msg#: 733568 To: Synne Re: Baklavah (Reply to #733460, Reply to #733381, Reply to #733365, R*) (1 reply) SY>Mmm hot fudge.-sounds sooooo good! SY> Whatever! SY>SSHHH!!! Hey, don't worry! --- þ OLX 2.1 TD þ If >IF<, Then >THEN<. Date: Wednesday, April 16, 1997 7:40pm Forum: EatOut From: Nightbird Msg#: 733570 To: Synne Re: Baklavah (Reply to #733517, Reply to #733502, Reply to #733440, R*) SY>I love the Quaker cheese ones... problem is I can sit and eat SY>like an entire bag of them :-I Sounds just about right, I can do the same thing! --- þ OLX 2.1 TD þ Sometimes you're the windshield, sometimes you're the bug Date: Wednesday, April 16, 1997 7:40pm Forum: EatOut From: Nightbird Msg#: 733571 To: Kamakazi Munchkin Re: Boston Cream Pie (Reply to #733503, Reply to #733461, Reply to #733382, R*) (1 reply) KM>Sounds good to me also, bulk cooking once a month only. But can you imagine cooking all that food at once!? --- þ OLX 2.1 TD þ ALERT! ALERT! No, wait! It's TWO lerts! - Lance Hegamin Date: Wednesday, April 16, 1997 8:42pm Forum: EatOut From: Kamakazi Munchkin Msg#: 733580 To: Synne Re: Baklavah (Reply to #733517, Reply to #733502, Reply to #733440, R*) (1 reply) My latest thing is String cheese, I can't get enough of it, but it can only be Polly-O, the others taste strange to me and I can't tolerate them. Date: Wednesday, April 16, 1997 8:44pm Forum: EatOut From: Kamakazi Munchkin Msg#: 733581 To: Nightbird Re: Baklavah (Reply to #733564, Reply to #733502, Reply to #733440, R*) (1 reply) Even regular rice cakes, as long as they have butter on them, then they are quite tasty. Date: Wednesday, April 16, 1997 8:46pm Forum: EatOut From: Kamakazi Munchkin Msg#: 733582 To: Nightbird Re: Boston Cream Pie (Reply to #733571, Reply to #733503, Reply to #733461, R*) (1 reply) I have done that. I do bulk cooking all the time. When I make sauce, r chili or meatballs, I make enough for at least 5 - 6 more meals, so that I don't have to cook it again for a while. I make everything in bulk, so all I have to do is defrost and make pasta, rice or noodles ro go with the Meal. In fact my husband had a home made tv-dinner tonight, all I had to do was make the rice for his chili. Date: Wednesday, April 16, 1997 11:24pm Forum: EatOut From: Synne Msg#: 733593 To: Nightbird Re: Baklavah (Reply to #733568, Reply to #733460, Reply to #733381, R*) (1 reply) Easy for you to say... you're not the one who has to squeeze into all those pairs of jeans hanging in the closet which I swear are becoming smaller and smaller on their own! Date: Wednesday, April 16, 1997 11:27pm Forum: EatOut From: Synne Msg#: 733594 To: Kamakazi Munchkin Re: Mozzarella (Reply to #733580, Reply to #733517, Reply to #733502, R*) (1 reply) MMMMMMMmmmmmmMMMMmmmmmm!!!! Mozzarella rules!!!! My mom gets us this fat free mozzarella in Brooklyn.. these people make it themselves in the store... and fat free ricotta that tastes better than anything you get in the supermarket... Yum. Date: Thursday, April 17, 1997 7:08pm Forum: EatOut From: Nightbird Msg#: 733704 To: Kamakazi Munchkin Re: Baklavah (Reply to #733581, Reply to #733564, Reply to #733502, R*) KM>Even regular rice cakes, as long as they have butter on them, then they KM>are quite tasty. Actully, jelly is better! --- þ OLX 2.1 TD þ Hello, I am part number ³ºÞº³º³Û³ºÝ³ºÝ³³ Date: Thursday, April 17, 1997 7:08pm Forum: EatOut From: Nightbird Msg#: 733705 To: Synne Re: Baklavah (Reply to #733593, Reply to #733568, Reply to #733460, R*) (1 reply) SY>Easy for you to say... you're not the one who has to squeeze into all SY>those pairs of jeans hanging in the closet which I swear are becoming SY>smaller and smaller on their own! Yes, this is true, I have actully been losing alot of weight & have just gotten new jeans & a catsuit! --- þ OLX 2.1 TD þ This tagline stolen by Off-Line Xpress! Date: Thursday, April 17, 1997 7:09pm Forum: EatOut From: Nightbird Msg#: 733706 To: Kamakazi Munchkin Re: Boston Cream Pie (Reply to #733582, Reply to #733571, Reply to #733503, R*) (1 reply) KM>I have done that. I do bulk cooking all the time. When I make sauce, r KM>chili or meatballs, I make enough for at least 5 - 6 more meals, so that KM>I don't have to cook it again for a while. I make everything in bulk, KM>so all I have to do is defrost and make pasta, rice or noodles ro go KM>with the Meal. In fact my husband had a home made tv-dinner tonight, KM>all I had to do was make the rice for his chili. That sounds great. I know with the exeption of when I make either chicken & dumpings & "Good Garbage"(Long story) I or Steve have to cook every night. --- þ OLX 2.1 TD þ Chicken heads are the chief food of captive alligators. Date: Thursday, April 17, 1997 7:09pm Forum: EatOut From: Nightbird Msg#: 733711 To: Synne Re: Mozzarella (Reply to #733594, Reply to #733580, Reply to #733517, R*) SY>MMMMMMMmmmmmmMMMMmmmmmm!!!! Mozzarella rules!!!! My mom gets us this fat SY>free mozzarella in Brooklyn.. these people make it themselves in the SY>store... and fat free ricotta that tastes better than anything you get SY>in the supermarket... Yum. Love that cheese!!! --- þ OLX 2.1 TD þ Back Up My Hard Drive? I Can't Find The Reverse Switch! Date: Thursday, April 17, 1997 8:16pm Forum: EatOut From: Kamakazi Munchkin Msg#: 733714 To: Nightbird Re: Good Garbage (Reply to #733706, Reply to #733582, Reply to #733571, R*) (2 replies) I am dying to know what good garbage is. Sounds sort of like my mish-mosh. Date: Thursday, April 17, 1997 9:21pm Forum: EatOut From: Johndrake Msg#: 733732 To: Kkid Re: Hamentashen (Reply to #733357, Fw by Lythande, Reply to #732874, Rep*) Yes yes that's similar to what baklavah is .... A triangular shape..well at least according to my former boss and deli man that made it... Date: Thursday, April 17, 1997 9:22pm Forum: EatOut From: Johndrake Msg#: 733733 To: Synne Re: Baklavah (Reply to #733365, Reply to #733325, Reply to #733202, R*) (1 reply) Kinda makes you wanna think you have tastebuds of a vegan..but the sweets are outta the question :) at least the exotic ones :) Wich reminds me...what's new with the halavah :) Date: Thursday, April 17, 1997 9:24pm Forum: EatOut From: Johndrake Msg#: 733735 To: Synne Re: Rice cakes (Reply to #733366, Reply to #733326, Reply to #733244, R*) (1 reply) AH but I have to travel to Park Slope to get em eh :) A Key Food..aahhahahahh.. I;ve been to key food...I used to know people working at Key Food...and Dana...I sure can't get great bargains at Key food :) but anyhow... I gotta try one from another brand..other than Subways :) s Date: Thursday, April 17, 1997 9:24pm Forum: EatOut From: Trapper Msg#: 733736 To: Kamakazi Munchkin Re: Mint Chocolate Chip (Reply to #732485, Reply to #732388, Reply to #732266, R*) (1 reply) KM>Quarterback Crunch - Vanilla ice cream with a caramel swirl and Nestles KM>buncha crunch in it. How sweet. This can kill a diabetic. Date: Thursday, April 17, 1997 9:25pm Forum: EatOut From: Johndrake Msg#: 733737 To: Nightbird Re: Baklavah (Reply to #733440, Reply to #733336, Reply to #733294, R*) (1 reply) Heck the novelty wears off when you start to wonder which is going bland..the cake or the tastebud:0 Date: Thursday, April 17, 1997 9:41pm Forum: EatOut From: Synne Msg#: 733745 To: Nightbird Re: Baklavah (Reply to #733705, Reply to #733593, Reply to #733568, R*) (2 replies) MEOW! Date: Thursday, April 17, 1997 9:43pm Forum: EatOut From: Synne Msg#: 733747 To: Johndrake Re: Baklavah (Reply to #733733, Reply to #733365, Reply to #733325, R*) (1 reply) Exotic sweets are weird... Kit once gave me some Indian sweet things... they were kind of wacked... Date: Thursday, April 17, 1997 9:44pm Forum: EatOut From: Synne Msg#: 733748 To: Johndrake Re: Rice cakes (Reply to #733735, Reply to #733366, Reply to #733326, R*) (1 reply) I'm tellin ya... GARDENBURGER... only way to go... Date: Friday, April 18, 1997 6:10pm Forum: EatOut From: Steve C Msg#: 733818 To: Kamakazi Munchkin Re: Good Garbage (Reply to #733714, Reply to #733706, Reply to #733582, R*) (1 reply) KM>I am dying to know what good garbage is. Sounds sort of like my KM>mish-mosh. It probably is. The whole thing started way back in the old days (about 30 years ago) my father was out of work, and my mother used to come up with great ideas to stretch the budget. One day she browned some ground beef, added it to some cooked pasta (elbows), and simmered it with brown gravy and canned peas. One of my siblings called it garbage, but after tasting it and finding he liked it said this is good. From that day on , we have referred to it as "Good Garbage" Date: Friday, April 18, 1997 8:42pm Forum: EatOut From: Kamakazi Munchkin Msg#: 733820 To: Trapper Re: Mint Chocolate Chip (Reply to #733736, Reply to #732485, Reply to #732388, R*) Well a diabetic shouldnot be eating this. Date: Friday, April 18, 1997 8:44pm Forum: EatOut From: Kamakazi Munchkin Msg#: 733821 To: Steve C Re: Mish Mosh (Reply to #733818, Reply to #733714, Reply to #733706, R*) (1 reply) My mish mosh is just a combination of browned ground beef mixed in with rice-a-roni. Cook the beef, then add the stuff for the rice and cook as directed on the package for the rice. Fast, tasty, and low in cost. Date: Saturday, April 19, 1997 7:22pm Forum: EatOut From: Trapper Msg#: 733873 To: Kamakazi Munchkin Re: Mish Mosh (Reply to #733821, Reply to #733818, Reply to #733714, R*) (1 reply) KM>My mish mosh is just a combination of browned ground beef mixed in with KM>rice-a-roni. Cook the beef, then add the stuff for the rice and cook KM>as directed on the package for the rice. Fast, tasty, and low in cost. Ya, and very high in sodium. Date: Saturday, April 19, 1997 11:38pm Forum: EatOut From: Kamakazi Munchkin Msg#: 733885 To: Trapper Re: Mish Mosh (Reply to #733873, Reply to #733821, Reply to #733818, R*) Not if you use the low-sodium rice-a-roni, which are much better than the original ones because they arenot a salty. besides, considering that I never eat salt, or even add it to my cooking, once in a while, it definately doesn't hurt. Date: Sunday, April 20, 1997 4:41pm Forum: EatOut From: Johndrake Msg#: 733916 To: Synne Re: Baklavah (Reply to #733747, Reply to #733733, Reply to #733365, R*) (2 replies) Hmm...I dunno maybe chutney??? I should ask em about that....:) I haven't had much exotic sweets..I have to watch what I eat slowly...ween off the soda and the rich foods......ugh Date: Sunday, April 20, 1997 4:42pm Forum: EatOut From: Johndrake Msg#: 733917 To: Synne Re: Rice cakes (Reply to #733748, Reply to #733735, Reply to #733366, R*) I'm telling ya...Why?!!! :) I am dying to know what good garbage is. Sounds sort of like my KM>mish-mosh. More or less, I put together tomato soap, tomato paste, ground meat, elbow macroni & any leftovers(veg are good). It actully comes out more like a stew. --- þ OLX 2.1 TD þ I'm in shape ... round's a shape isn't it? Date: Tuesday, April 22, 1997 8:20pm Forum: EatOut From: Nightbird Msg#: 734149 To: Johndrake Re: Baklavah (Reply to #733737, Reply to #733440, Reply to #733336, R*) JO>Heck the novelty wears off when you start to wonder which is going JO>bland..the cake or the tastebud:0 True. --- þ OLX 2.1 TD þ Proofread carefully to see if you any words out. Date: Tuesday, April 22, 1997 8:20pm Forum: EatOut From: Nightbird Msg#: 734150 To: Synne Re: Baklavah (Reply to #733745, Reply to #733705, Reply to #733593, R*) SY>MEOW! Meow to you too! --- þ OLX 2.1 TD þ Mental Floss prevents Moral Decay. Date: Tuesday, April 22, 1997 8:23pm Forum: EatOut From: Nightbird Msg#: 734175 To: Synne Re: Baklavah (Reply to #733745, Reply to #733705, Reply to #733593, R*) SY>MEOW! Yes, MEOW is the right word!!! --- þ OLX 2.1 TD þ Wurlitzer-Xerox merge, to make reproductive organs. Date: Tuesday, April 22, 1997 10:27pm Forum: EatOut From: Kamakazi Munchkin Msg#: 734176 To: Nightbird Re: Boston Cream Pie (Reply to #734148, Reply to #733714, Reply to #733706, R*) (1 reply) That sounds good though. With all the leftovers that i have from passover, I wish that I could have the macaroni. Date: Wednesday, April 23, 1997 8:15pm Forum: EatOut From: Nightbird Msg#: 734219 To: Kamakazi Munchkin Re: Boston Cream Pie (Reply to #734176, Reply to #734148, Reply to #733714, R*) (1 reply) KM>That sounds good though. With all the leftovers that i have from KM>passover, I wish that I could have the macaroni. So, make it without the macaroni. --- þ OLX 2.1 TD þ #30-3771: "Use the mouse, Luke" - Obi Wan Gates Date: Wednesday, April 23, 1997 8:23pm Forum: EatOut From: Kamakazi Munchkin Msg#: 734227 To: Nightbird Re: Passover Food (Reply to #734219, Reply to #734176, Reply to #734148, R*) (1 reply) I have a lot of passover food here, got to get it finished before the holiday is over, well everythign but the matzoh, having some leftover is no biggie as long as the box is closed. Date: Thursday, April 24, 1997 7:27pm Forum: EatOut From: Nightbird Msg#: 734300 To: Kamakazi Munchkin Re: Boston Cream Pie (Reply to #734227, Reply to #734219, Reply to #734176, R*) (1 reply) KM>I have a lot of passover food here, got to get it finished before the KM>holiday is over, well everythign but the matzoh, having some leftover is KM>no biggie as long as the box is closed. I just have ALOT of food in my house! --- þ OLX 2.1 TD þ Don't steal. The government hates competition. Date: Thursday, April 24, 1997 10:18pm Forum: EatOut From: Kamakazi Munchkin Msg#: 734305 To: Nightbird Re: Boston Cream Pie (Reply to #734300, Reply to #734227, Reply to #734219, R*) (1 reply) Tell me about it, I have to re-organize my kitchen cabinets, Don't know where anything is anymore. Not to mention, that I even havebabyfood on one of the wall units in my living room. Date: Friday, April 25, 1997 3:34am Forum: EatOut From: Synne Msg#: 734391 To: Johndrake Re: Gefilte Fish (Reply to #733916, Reply to #733747, Reply to #733733, R*) gefilte fish... ack! scary stuff. Date: Friday, April 25, 1997 6:48pm Forum: EatOut From: Nightbird Msg#: 734418 To: Kamakazi Munchkin Re: Boston Cream Pie (Reply to #734305, Reply to #734300, Reply to #734227, R*) (1 reply) KM>Tell me about it, I have to re-organize my kitchen cabinets, Don't know KM>where anything is anymore. Not to mention, that I even havebabyfood on KM>one of the wall units in my living room. Oh no!!!!!! Actully, when I moved into the apartment I live in I only had two cabinets(one for dishes & one that was hang wayyyyyy wrong) I actully had to go out & buy a pantry! So bewteen the fridge & the pantry, well I've got enought food for a month or at least two weeks! --- þ OLX 2.1 TD þ "How do I set my phaser to tickle?" Date: Sunday, April 27, 1997 1:18am Forum: EatOut From: Kamakazi Munchkin Msg#: 734455 To: Nightbird Re: Boston Cream Pie (Reply to #734418, Reply to #734305, Reply to #734300, R*) (1 reply) I have plenty of closets, but half of them are not really usable for me since i am so short, I cannot reach anything over the 2nd shelv, which leaves about 2 shelves that are useless to me, and there are only 2 drawers in my kitchen, one large and one small, and my silverware is in my dining room because of that, need the other drawers for cooking utensils and for knives. Date: Friday, April 18, 1997 5:32pm Forum: EatOut From: Johndrake Msg#: 734484 To: ** ALL ** Re: Gefilte Fish (Fw by Calvin, Reply to #733352, Reply to #732617, Reply*) (1 reply) -------------< COMMENTS BY Calvin >-------------- TO: Lythande ----------< END OF COMMENTS BY Calvin >---------- Ummm..well just enough to buy gelfiltie fish on sale at Key Food Date: Thursday, April 24, 1997 12:57pm Forum: EatOut From: Kkid Msg#: 734485 To: ** ALL ** Re: Latkes (Fw by Calvin, Reply to #734204, Reply to #734056, Reply*) (1 reply) -------------< COMMENTS BY Calvin >-------------- TO: Tempest ----------< END OF COMMENTS BY Calvin >---------- TE>KK>TE>KK>Wrong holiday! You have to talk about Hamantaschen today! TE>KK>TE>Hama-what?! What's that?! TE>KK>Latkes are associated with Chanukah, Blintses with Shavuoth, and TE>KK>Hamantashen with Purim. TE>KK>Hamantashen are triangular small pastries that are filled with jams. TE>Ahh, okay! Blintses, you mean like the cheese-filled things? Those are TE>good, I didn't know they were associated with a holiday! What are TE>Latkes? Latkes, I guess translate as yummy potato pancakes. I don't like that translation. I wouldn't call them pancakes. Date: Friday, April 25, 1997 3:30am Forum: EatOut From: Synne Msg#: 734486 To: ** ALL ** Re: Nutella (Fw by Calvin, Reply to #733971, Reply to #733001, Reply*) -------------< COMMENTS BY Calvin >-------------- TO: Tempest ----------< END OF COMMENTS BY Calvin >---------- hahahahaha btw... nutella??? that stuff always skeeved me.. is it good? Date: Monday, April 28, 1997 9:33pm Forum: EatOut From: Nightbird Msg#: 734523 To: Kamakazi Munchkin Re: Boston Cream Pie (Reply to #734455, Reply to #734418, Reply to #734305, R*) (1 reply) KM>I have plenty of closets, but half of them are not really usable for me KM>since i am so short, I cannot reach anything over the 2nd shelv, which KM>leaves about 2 shelves that are useless to me, and there are only 2 KM>drawers in my kitchen, one large and one small, and my silverware is in KM>my dining room because of that, need the other drawers for cooking KM>utensils and for knives. Personaly, I'm 5'10" so I have no trpuble for reaching the highest shevles in my cabinet. I really wish I have a drawer to put my silverware in but I don't. --- þ OLX 2.1 TD þ #30-3771: if a > b and b > c, then what's c:\dos> ? Date: Monday, April 28, 1997 10:41pm Forum: EatOut From: Kamakazi Munchkin Msg#: 734545 To: Johndrake Re: Gefilte Fish (Reply to #734484, Fw by Calvin, Reply to #733352, Reply*) (1 reply) I never even used the gefilte fish that I boughtfor the Holidays, but I am sure that I will use it one day. Date: Monday, April 28, 1997 10:42pm Forum: EatOut From: Kamakazi Munchkin Msg#: 734546 To: Nightbird Re: Boston Cream Pie (Reply to #734523, Reply to #734455, Reply to #734418, R*) (1 reply) I know what you mean, I canuse more drawers in the kitchen and some more under counter areas, there are not many my kitchenis arranged horribly, I hope one day to either get a house, or re-do the damned kitchen and bathroom. Date: Tuesday, April 29, 1997 12:31am Forum: EatOut From: Synne Msg#: 734550 To: Kkid Re: Latkes (Reply to #734485, Fw by Calvin, Reply to #734204, Reply*) (2 replies) I would call them... fried-hip-increasing-little-mounds-of-pure-yum-eat-them once-a-year-so-you-don't-have-to-feel-all-that-guilty! :-) "Is it almost Chanukkah??????" Date: Tuesday, April 29, 1997 9:43pm Forum: EatOut From: Johndrake Msg#: 734603 To: Kamakazi Munchkin Re: Gefilte Fish (Reply to #734545, Reply to #734484, Fw by Calvin, Reply*) Hmmm....I didn't get a shot at getting any during the holiday. Grr...prices went back up again...I just gotta get em...at least 2or3 jars worth :) Date: Tuesday, April 29, 1997 10:38pm Forum: EatOut From: Kamakazi Munchkin Msg#: 734626 To: Synne Re: Latkes (Reply to #734550, Reply to #734485, Fw by Calvin, Reply*) (1 reply) Once a year is not enough to eat latkes, once a day is more like it, if onlyI had the time to grate those potatoes more often, Imight make them more than 2 or 3 times a year. Date: Wednesday, April 30, 1997 7:44pm Forum: EatOut From: Kkid Msg#: 734695 To: Synne Re: Latkes (Reply to #734550, Reply to #734485, Fw by Calvin, Reply*) (1 reply) SY>I would call them... fried-hip-increasing-little-mounds-of-pure-yum-eat-them SY>once-a-year-so-you-don't-have-to-feel-all-that-guilty! :-) SY>"Is it almost Chanukkah??????" Not yet, but my mom makes them for me every week :-) Date: Thursday, May 1, 1997 1:04am Forum: EatOut From: Synne Msg#: 734724 To: Kamakazi Munchkin Re: Latkes (Reply to #734626, Reply to #734550, Reply to #734485, F*) (1 reply) they just rock. LATKA HANG!!!! Date: Thursday, May 1, 1997 1:05am Forum: EatOut From: Synne Msg#: 734726 To: Kkid Re: Latkes (Reply to #734695, Reply to #734550, Reply to #734485, F*) (1 reply) Want a new sister???? :-) Date: Friday, May 2, 1997 5:17pm Forum: EatOut From: Kkid Msg#: 734778 To: Synne Re: Latkes (Reply to #734726, Reply to #734695, Reply to #734550, R*) (1 reply) SY>Want a new sister???? :-) One is enough :-) Date: Friday, May 2, 1997 9:21pm Forum: EatOut From: Kamakazi Munchkin Msg#: 734794 To: Synne Re: Latkes (Reply to #734724, Reply to #734626, Reply to #734550, R*) (1 reply) I don't mind making latkes, Ijust hate grating all the potatoes and onions. Date: Saturday, May 3, 1997 8:38pm Forum: EatOut From: Synne Msg#: 734821 To: Kkid Re: Latkes (Reply to #734778, Reply to #734726, Reply to #734695, R*) Mean. Distant cousin? Date: Saturday, May 3, 1997 8:39pm Forum: EatOut From: Synne Msg#: 734822 To: Kamakazi Munchkin Re: Latkes (Reply to #734794, Reply to #734724, Reply to #734626, R*) (1 reply) Cooking isn't something I do well... Eating, on the other hand... :-) Date: Sunday, May 4, 1997 8:22pm Forum: EatOut From: Kamakazi Munchkin Msg#: 734895 To: Synne Re: Latkes (Reply to #734822, Reply to #734794, Reply to #734724, R*) (2 replies) We made our first BBQ of the year tonight, the burgers at home were definately better than the burgers at my parents house (we have charcoal, they have gas) Date: Tuesday, May 6, 1997 7:13pm Forum: EatOut From: Nightbird Msg#: 735074 To: Kamakazi Munchkin Re: Boston Cream Pie (Reply to #734546, Reply to #734523, Reply to #734455, R*) (1 reply) KM>I know what you mean, I canuse more drawers in the kitchen and some more KM>under counter areas, there are not many my kitchenis arranged horribly, KM>I hope one day to either get a house, or re-do the damned kitchen and KM>bathroom. You have the same problem I do, not enought room to put EVERYTHING in the kitchen, I know both the kitchen & bathroom are long but VERY narrow! --- þ OLX 2.1 TD þ FEMINISM.EXE found: Start whine sequence? (Y) (N) Date: Tuesday, May 6, 1997 7:14pm Forum: EatOut From: Nightbird Msg#: 735083 To: Kamakazi Munchkin Re: Latkes (Reply to #734895, Reply to #734822, Reply to #734794, R*) (1 reply) KM>We made our first BBQ of the year tonight, the burgers at home were KM>definately better than the burgers at my parents house (we have KM>charcoal, they have gas) I wish I could have a BBQ! I love BBQed food! --- þ OLX 2.1 TD þ Instant gratification takes too long! Date: Tuesday, May 6, 1997 7:29pm Forum: EatOut From: Kamakazi Munchkin Msg#: 735086 To: Nightbird Re: Boston Cream Pie (Reply to #735074, Reply to #734546, Reply to #734523, R*) (1 reply) Actually my bathroom is small and square, have to climb over the litter box to get into the shower. Date: Tuesday, May 6, 1997 7:30pm Forum: EatOut From: Kamakazi Munchkin Msg#: 735087 To: Nightbird Re: Latkes (Reply to #735083, Reply to #734895, Reply to #734822, R*) (1 reply) We bought a ton of charcoal last year, and like never BBQ'd (of course I was pregnant and not hungry and didn't have the energy to move once I got home from work. Date: Wednesday, May 7, 1997 9:05pm Forum: EatOut From: Nightbird Msg#: 735158 To: Kamakazi Munchkin Re: Boston Cream Pie (Reply to #735086, Reply to #735074, Reply to #734546, R*) (1 reply) KM>Actually my bathroom is small and square, have to climb over the litter KM>box to get into the shower. That's not all that fun! I actully have to climb into the tub(cast iron tub) --- þ OLX 2.1 TD þ I'll jump off that bridge when I come to it. Date: Wednesday, May 7, 1997 9:05pm Forum: EatOut From: Nightbird Msg#: 735159 To: Kamakazi Munchkin Re: Latkes (Reply to #735087, Reply to #735083, Reply to #734895, R*) (1 reply) KM>We bought a ton of charcoal last year, and like never BBQ'd (of course I KM>was pregnant and not hungry and didn't have the energy to move once I KM>got home from work. Please, i work & I have almost no energy when I get home & I'm not pregnant! --- þ OLX 2.1 TD þ Who is Art, and why does life imitate him? Date: Wednesday, May 7, 1997 9:42pm Forum: EatOut From: Kamakazi Munchkin Msg#: 735169 To: Nightbird Re: Latkes (Reply to #735159, Reply to #735087, Reply to #735083, R*) (1 reply) I have no energy at the end of the day, and I don't work anymore, just watch after the baby every day, I don't even get to do any housework because he demands all my energy. Date: Thursday, May 8, 1997 1:33am Forum: EatOut From: Synne Msg#: 735183 To: Kamakazi Munchkin Re: Latkes (Reply to #734895, Reply to #734822, Reply to #734794, R*) (1 reply) I love BBQ food... I'm a vegetarian though so I eat BBQed gardenburgers and vegetables.. tonight my b/f made corn on the cob and "grilled" peppers by putting them right into the flame on the stove... can you tell we live in an apartment and have no grill? :-I :-) between the open flame and his grill pan, I can almost believe he has a BBQ in the kitchen.. he's amazing. Date: Thursday, May 8, 1997 4:00pm Forum: EatOut From: Kamakazi Munchkin Msg#: 735212 To: Synne Re: Latkes (Reply to #735183, Reply to #734895, Reply to #734822, R*) (1 reply) We used to have one of those electric grill things also, but since we moved in here, we have not used it, not that we grill here during the winter, but we do that at my parents house where the grill is right outside the back door. Date: Thursday, May 8, 1997 10:50pm Forum: EatOut From: Synne Msg#: 735226 To: Kamakazi Munchkin Re: Latkes (Reply to #735212, Reply to #735183, Reply to #734895, R*) (1 reply) me and rob used to grill on his roof when he lives in bayside... his apartment was on the 3rd floor of a 3 story building and we bought this dinky grill for like $19.99 and it was the coolest thing! :-) Date: Sunday, May 11, 1997 1:14am Forum: EatOut From: Kamakazi Munchkin Msg#: 735290 To: Synne Re: Latkes (Reply to #735226, Reply to #735212, Reply to #735183, R*) (1 reply) Where in Bayside did he live We have a big grill out back, but when we lived in an apartment, we went to my parents to grill and use the pool all the time, now we only go there to use the pool. Date: Monday, May 12, 1997 7:53pm Forum: EatOut From: Nightbird Msg#: 735412 To: Kamakazi Munchkin Re: Latkes (Reply to #735169, Reply to #735159, Reply to #735087, R*) (1 reply) KM>I have no energy at the end of the day, and I don't work anymore, just KM>watch after the baby every day, I don't even get to do any housework KM>because he demands all my energy. Please, I work all day & my house is a mess but I've started cleaning so, hopefully soon I'll actully have a clean apt again. --- þ OLX 2.1 TD þ I'll make him an offer that he can't refuse. "Godfather" Date: Monday, May 12, 1997 9:07pm Forum: EatOut From: Kamakazi Munchkin Msg#: 735424 To: Nightbird Re: Latkes (Reply to #735412, Reply to #735169, Reply to #735159, R*) (1 reply) e always say we are going to clean, and then we never end up doing it, by the time Scott gets home he is tired, and the baby takes up most of my time with all the attention he needs and preparing thigns for him, and lately doing laundry is taking me a year and a day. Date: Tuesday, May 13, 1997 8:54pm Forum: EatOut From: Synne Msg#: 735502 To: Kamakazi Munchkin Re: Latkes (Reply to #735290, Reply to #735226, Reply to #735212, R*) (1 reply) He lived on 32nd ave and 200th st. Pools are nice. My mom has a cool deck with a pool in the middle. I go there during the summer to go in the pool, get money and eat bbq'ed food Date: Tuesday, May 13, 1997 10:48pm Forum: EatOut From: Nightbird Msg#: 735515 To: Kamakazi Munchkin Re: Latkes (Reply to #735424, Reply to #735412, Reply to #735169, R*) KM>e always say we are going to clean, and then we never end up doing it, KM>by the time Scott gets home he is tired, and the baby takes up most of KM>my time with all the attention he needs and preparing thigns for him, KM>and lately doing laundry is taking me a year and a day. That's understandable, new baby tends to add more work to a persons life. --- þ OLX 2.1 TD þ Futility: Diogenes at a meeting of lawyers. - M.Hagerty Date: Tuesday, May 13, 1997 11:05pm Forum: EatOut From: Kamakazi Munchkin Msg#: 735519 To: Synne Re: Latkes (Reply to #735502, Reply to #735290, Reply to #735226, R*) (1 reply) I do the same thing to my parents, always getting a few bucks from my mom. Date: Tuesday, March 25, 1997 4:33pm Forum: EatOut From: Lythande Msg#: 735539 To: ** ALL ** Re: Lox and smoked trout (Copy by Lythande, Reply to #731437, Reply to #731215, R*) -------------< COMMENTS BY Lythande >-------------- TO: Kamakazi Munchkin ----------< END OF COMMENTS BY Lythande >---------- KM>the supermarkets around me always have macadamias. But they are KM>so expensive that now they are easy to pass up. Yeah, I know! But, when I'm cranky I get stuff I like no matter HOW expensive it is! A few weeks ago I was VERY cranky and must've spend like $20. on stuff like lox and smoked trout at fancy-pantsy places near my office. Date: Thursday, May 15, 1997 10:24pm Forum: EatOut From: Synne Msg#: 735614 To: Kamakazi Munchkin Re: Latkes (Reply to #735519, Reply to #735502, Reply to #735290, R*) hahahaha parents rule sometimes :-) Date: Sunday, June 15, 1997 6:46pm Forum: EatOut From: Vida Msg#: 737491 To: ** ALL ** *EXEMPT* Re: Chocolate ritual (Copy by Sysop) For those who, like me, worship chocolate (this is supposed to be humorous folks, so don't get offended by this one) from the Abigails-L feminist e mail list: THE CHOCOLATE RITUAL Materials required: On the altar are brown candles, a Tootsie Roll (the great big one- as the athame), a large glass with milk in it (the chalice), a small dish of Hershey's Syrup and a spoon, a small dish of chocolate sprinkles, a plate of cupcakes, some Yoo-Hoo along with a goblet, and small dish of chocolate ice cream. The Celebrants Handmaiden (Henceforth known as Swiss Miss) High Priestess (Henceforth known as Betty Crocker) Page (Henceforth known as Pillsbury Dough Boy) High Priest (Henceforth known as Mr. Goodbar) Cleanse the Sacred Space Pillsbury Dough Boy take the small dish of chocolate sprinkles Chocolate sprinkles where thou art cast No calories in thy presence last. Let no harm adhere to me And as I will so mote it be! Swiss Miss take the small dish of Hershey's Syrup, spoon and large glass with milk Hershey's Syrup where thou art cast Turn this milk to chocolate, fast. Let all good things come unto me, and make my milk all chocolatey! Cast The Circle Betty Crocker using a tootsie roll as athame walks around the circle three times Mr. Goodbar intones the invocation In the beginning, there was the word. And the word was Chocolate. And it was good. Confections: 1.5 oz., 240 cal. Call the Quarters Betty Crocker Mousse of the East, Fluffy one! Great princess of the palace of dessert! Be present we pray thee, and guard this circle from all moochers approaching from the East. Pillsbury Dough Boy Fondue of the South, Molten one! Great prince of the palace decadence! Be present we pray thee, and guard this circle from all diets approaching from the South. Swiss Miss Cocoa of the West, Satisfying one! Great princess of the palace of thirst quenchers! Be present we pray thee, and guard this circle from all carob approaching from the West. Mr. Goodbar Rocky Road of the North, Cold one! Great prince of the palace of crunchy comfort food! Be present we pray thee, and guard this circle from all cheap imitations approaching from the North. MAIN RITUAL Pillsbury Dough Boy Listen to the words of the Mother of Chocolate, who was of old called: Godiva, Suzi Q, Little Debbie, Dolly Madison, Fanny Farmer, Sara Lee, and by many other names: Swiss Miss Whenever you have one of those cravings, once in a while and better it be when your checkbook is full, then shall you assemble in a great public place and bring offerings of money to the spirit of Me, who is Queen of all Goodies. In the mall shall you assemble, you who have eaten all of your chocolate and are hungry for more. To you I shall bring Good Things for your tongue. And you shall be free from depression. And as a sign that you are truly free, you shall have chocolate smears on your cheeks, and you shall munch, nosh, snack, feast, and make yummy noises all in my presence. or mine is the ecstasy of theobromine, and mine is also the joy on earth, yea, even into high orbit for my law is "melts in your mouth, not in your hand". Keep clean your fingers, carry Wet Ones always, let none keep you from Me. For Mine is the secret that opens your mouth, and Mine is the taste that puts a smile on your lips and comfy padding pounds on your hips. I am the gracious Goddess who gives the gift of joy onto the tummies of women and men. Upon earth, I give knowledge of all things delicious, and beyond death well, I can't do much there. Sorry about that. I demand only your money in sacrifice, for behold, chocolate is a business, and you have to pay for those truffles before you eat them. Pillsbury Dough Boy Hear now the words of the Goodie Goddess, she in the dust of whose feet are the cheap imitations, whose body graces candy racks and finer stores everywhere: Betty Crocker I, who am the beauty of chocolate chips, and the satisfying softness of big bars, the mystery of how they get the filling inside truffles, and fill the hearts of all but Philistines with desire, call unto thy soul to arise and come unto Me. For I am the soul of candy, from Me do all confections spring, and unto Me all of you shall return, again.... and again... and again.... and again. Before My smeared face, beloved of women and men, thine innermost divine self shall be enfolded in the rapture of overdose. Let My taste be within thy mouth that rejoices. For behold, all acts of yumminess and pleasure are My rituals. Therefore let there be gooeyness and mess, crispness and crackling, big slabs and bite size pieces, peanut butter and chocolate covered cherries all within you. And you who think to seek Me, know that your seeking and yearning shall avail you not unless you know the Mystery: "We shall sell no chocolate until you pay for it" For behold: I have been with you since you were just a baby, and I am that which is attained at nearly any shop in the land. Messed be. Pillsbury Dough Boy Hear now the words of the Chocolate God, who was of old called: Milton Snavely Hershey, 3 Muskateers, Fudgesicle, Devil Dog, Mars, Willy Wonka and by many other names: Mr. Goodbar I am the strength of the candy rack, and the piece that fell on the floor but looks like it may not have gotten too dirty, and the deepest bitterness of dark chocolate. No matter how you try to resist the call of chocolate, I will hunt you out, and I will become your sacred prey. I am warmth of hot cocoa in the dead of winter, and the call of the road that leads you to that really expensive Godiva store downtown. I give you My creatures, the fire of love of chocolate, the power of jaw strength to bite off a piece of that frozen Milky Way bar and the shelter of Haagen Dazs when that big date didn't work out. You are dear to Me, and I instill in you the power of a piece of chocolate that you had forgotten you had hidden, and the power of vision and magickal sight with which you can spot a candy counter a mile away. By the powers of the half melted bar in the glorious sun, I charge you, by the darkest depths of the bottom of the cocoa pot and lingering smell of bittersweet chocolate, I charge you, and by the beauty of a perfectly formed Reese's Peanut Butter Cup, I charge you. Follow your heart and your instinct, wherever they lead you. The wealth in your pocket can buy you treats that a Mayan king would envy. Take joy in that first bite of lecithin emulsified cocoa, and in the last satisfying slurp of Yoo-Hoo. Yet you must be wary of deceit. Eat not of that which is called "baking chocolate", for it is vile and bitter. Lastly, always remember to leave some chocolate behind you. Be not greedy, but let yourself be known as a connoisseur. Leave a little for someone else. I am with you always, just over your shoulder, or around the next corner. I am the Lord of Chocolate, and when you have reached the end of you hoard, I will never be further away from you than that 7-Eleven on the corner. I am the spirit of the wild child, the inner child who can never get quite enough. If you are a true chocolate lover, then your soul and mine are intertwined. Cupcakes and Yoo-Hoo Blessing of the Yoo-Hoo Mr. Goodbar Be it known that milk chocolate is not better than dark chocolate Betty Crocker Nor is dark chocolate better than milk chocolate Pillsbury Dough Boy For both are better than the falsely named "white chocolate" Swiss Miss And neither one is carob Mr. Goodbar As the frosting is to the cupcake Betty Crocker So the creamy nougat is to the Milky Way bar Pillsbury Dough Boy And when they are eaten, they are yummy in truth, Swiss Miss for there is no greater snack in all the world than one made of chocolate. blessing of the cupcakes Mr. Goodbar & Pillsbury Dough Boy Frosting is keen Betty Crocker & Swiss Miss And frosting is neat Mr. Goodbar, Pillsbury Dough Boy, Betty Crocker & Swiss Miss Great Goddess! Let's eat! Feasting and Drinking Dismiss Quarters Betty Crocker Oh, ye mighty goodies of the East, we thank you for attending our rites and guarding our circle, and ere you depart for your sweet and sticky realms, we say unto you, All participants "Choooooooc-laaaaate" Pillsbury Dough Boy Oh, ye mighty goodies of the South, we thank you for attending our rites and guarding our circle, and ere you depart for your sweet and sticky realms, we say unto you, All participants "Choooooooc-laaaaate" Swiss Miss Oh, ye mighty goodies of the West, we thank you for attending our rites and guarding our circle, and ere you depart for your sweet and sticky realms, we say unto you, All participants "Choooooooc-laaaaate" Mr. Goodbar Oh, ye mighty goodies of the North, we thank you for attending our rites and guarding our circle, and ere you depart for your sweet and sticky realms, we say unto you, All participants "Choooooooc-laaaaate" Mr. Goodbar: After all quarters have been dismissed, give a final satisfying belch at the east Open Circle Pillsbury Dough Boy Go now in perfect love, perfect trust, and perfect chocolate Date: Wednesday, July 2, 1997 12:38am Forum: EatOut From: Drpax Msg#: 738269 To: ** ALL ** Re: Noodle Pudding (1 reply) Recommending a restaurant in our little neighborhood. quiet, Italian cuisine (no, not pasta, pizza and the like.) Called Noodle Pudding, on Henry Street between Cranberry and Middagh, couple of doors down from Henry's End. Date: Wednesday, July 2, 1997 12:40am Forum: EatOut From: Drpax Msg#: 738270 To: ** ALL ** Re: Another one: Cafe Buon Gusto Another great restaurant in the neighborhood is Cafe Buon Gusto, located on Montague Street between Clinton and Remsen :) especially now that the weather is nice and you can eat outside :) Date: Wednesday, July 2, 1997 10:50pm Forum: EatOut From: Nightbird Msg#: 738423 To: Drpax Re: Noodle Pudding (Reply to #738269) DR>Recommending a restaurant in our little neighborhood. quiet, Italian DR>cuisine (no, not pasta, pizza and the like.) Called Noodle Pudding, on DR>Henry Street between Cranberry and Middagh, couple of doors down from DR>Henry's End. Sounds good, yum! * OLX 2.1 TD * All of them fancy expensive cars looks alike to me anyway Date: Friday, July 4, 1997 10:17am Forum: EatOut From: Vida Msg#: 738617 To: ** ALL ** Re: Kashrut (Copy by Calvin, Reply to #738583, Reply to #736376, Rep*) (1 reply) -------------< COMMENTS BY Calvin >-------------- TO: Tempest ----------< END OF COMMENTS BY Calvin >---------- TE>VI>TE>VI>KK>VI>But in ancient times did meat ever become frozen????? All th TE>VI>TE>VI>KK>VI>very strange to me! (Previous exchanges ommitted.) TE>VI>Probably a little bit of both. That's one of the major reasons that TE>VI>many Jews say that the kosher rules were really designed for health TE>VI>reasons, to try to reduce the risk of food poisoning. TE>Really? What exactly do the kosher rules consist of? Kkid and Steve Flur are probably the better people to answer this question, since both of them observe the kosher rules according to their individual understanding of those rules. In its most simple form, the Jewish Bible prohibits Jews from eating certain kinds of food. Most people realize that pork is not permitted. Additionally, any land creature must have BOTH cloven hooves and chews its cud to be permitted. In practice, this mostly means that only animals that are herbioviores are permitted to be eaten. For sea creatures, only creatures that have fins AND scales are permitted to be eaten. In practice, this means that creatures that creep and crawl along the floor of the sea are not permitted. (Ie. all shellfish is PROHIBITED!!!! As a complete aside, it is this prohibition that is one of the main stumbling blocks to me becoming kosher--an idea that I have flirted with on more than one occassion. I can't imagine, however, never eating lobster, shrimp, scallops or crabs again in my life. I just LOVE shellfish!) Now, once you have the right type of meat, it has to slaughtered in the right way. Kosher meat has to slaughtered according to the requirement of shehitah, the ritual sluaghter of meat. Jewish law requiers the butcher to kill the animal with one quickly drawn stroke against its throat. This has the effect of spilling out the animal's blood. Later, the meat must be salted until all traces of blood are removed from the meat. It is this requirement, together with the prohibitions concerning certain types of meat that forms the basis for my claim that the kosher rules are partially explainable for health reasons. Then on top of that there is the prohibition contained in the Bible that "You shall not seethe a kid in its mother's milk.". This has been interpreted by the rabbis to mean that you can not have meat and milk at the same meal and that you must observe a minimial waiting period (usually at least three hours) between eating a meal containing meat and a meal containing milk. This requirement has all sorts of reprucissions. First of all, all food gets classified as either "fleishig" (Yiddish for "flesh"), "milchig" (Yiddish for milk) or pareve which is neutral and can be eaten with either diary or flesh. All meat and seafood is fleishig. All diary products are milchig. Fruits, vegetables, grains and bread products are pareve. Secondly, unless the Jew is a vegetarian, religious Jews have to have at least two sets of dishes and two sets of silverware. (most have FOUR sets). One for "fleishig" and one for "milchig" The extra two sets are for Passover use and can only be used during the Passover holiday. Now, understand that this answer only touches the surface of the kosher rules. Steve Flur and Kkid have had a running argument in this sig concerning one of the particulars of the kosher rules. Date: Thursday, August 21, 1997 2:19pm Forum: EatOut From: Steve Flur Msg#: 740460 To: Vida Re: Kashrut (Reply to #738617, Copy by Calvin, Reply to #738583, Rep*) (1 reply) VI>-------------< COMMENTS BY Calvin >-------------- VI>TO: Tempest VI>----------< END OF COMMENTS BY Calvin >---------- VI>TE>VI>TE>VI>KK>VI>But in ancient times did meat ever become frozen????? All VI>TE>VI>TE>VI>KK>VI>very strange to me! VI>(Previous exchanges ommitted.) VI>TE>VI>Probably a little bit of both. That's one of the major reasons that VI>TE>VI>many Jews say that the kosher rules were really designed for health VI>TE>VI>reasons, to try to reduce the risk of food poisoning. VI>TE>Really? What exactly do the kosher rules consist of? VI>Kkid and Steve Flur are probably the better people to answer this VI>question, since both of them observe the kosher rules according to VI>their individual understanding of those rules. VI>In its most simple form, the Jewish Bible prohibits Jews from eating VI>certain kinds of food. VI>Most people realize that pork is not permitted. Additionally, any land VI>creature must have BOTH cloven hooves and chews its cud to be VI>permitted. In practice, this mostly means that only animals that are VI>herbioviores are permitted to be eaten. For sea creatures, only VI>creatures that have fins AND scales are permitted to be eaten. In VI>practice, this means that creatures that creep and crawl along the VI>floor of the sea are not permitted. (Ie. all shellfish is VI>PROHIBITED!!!! As a complete aside, it is this prohibition that is one VI>of the main stumbling blocks to me becoming kosher--an idea that I have VI>flirted with on more than one occassion. I can't imagine, however, VI>never eating lobster, shrimp, scallops or crabs again in my life. I VI>just LOVE shellfish!) VI>Now, once you have the right type of meat, it has to slaughtered in the VI>right way. Kosher meat has to slaughtered according to the requirement VI>of shehitah, the ritual sluaghter of meat. Jewish law requiers the VI>butcher to kill the animal with one quickly drawn stroke against its VI>throat. This has the effect of spilling out the animal's blood. VI>Later, the meat must be salted until all traces of blood are removed VI>from the meat. It is this requirement, together with the prohibitions VI>concerning certain types of meat that forms the basis for my claim that VI>the kosher rules are partially explainable for health reasons. VI>Then on top of that there is the prohibition contained in the Bible VI>that "You shall not seethe a kid in its mother's milk.". This has been VI>interpreted by the rabbis to mean that you can not have meat and milk VI>at the same meal and that you must observe a minimial waiting period VI>(usually at least three hours) between eating a meal containing meat VI>and a meal containing milk. VI>This requirement has all sorts of reprucissions. First of all, all VI>food gets classified as either "fleishig" (Yiddish for "flesh"), VI>"milchig" (Yiddish for milk) or pareve which is neutral and can be VI>eaten with either diary or flesh. All meat and seafood is fleishig. VI>All diary products are milchig. Fruits, vegetables, grains and bread VI>products are pareve. VI>Secondly, unless the Jew is a vegetarian, religious Jews have to have VI>at least two sets of dishes and two sets of silverware. (most have FOUR VI>sets). One for "fleishig" and one for "milchig" The extra two sets VI>are for Passover use and can only be used during the Passover holiday. VI>Now, understand that this answer only touches the surface of the kosher VI>rules. Steve Flur and Kkid have had a running argument in this sig VI>concerning one of the particulars of the kosher rules. Actually fish is parave. Chicken used to be, however, rabbinical decree made it like meat so people would not confused and think if one can mix chicken and milk why not other meat with milk. Date: Thursday, August 21, 1997 4:44pm Forum: EatOut From: Kkid Msg#: 740466 To: Steve Flur Re: Kashrut (Reply to #740460, Reply to #738617, Copy by Calvin, Rep*) (1 reply) SF>Actually fish is parave. Chicken used to be, however, rabbinical decree SF>made it like meat so people would not confused and think if one can mix SF>chicken and milk why not other meat with milk. And atleast according to the "kitzur shulchan aruch" meat and fish should not be eaten together. It is customary to have a piece of bread, cake,or something more or less solid and then a drink as a break between either fish and meat or meat and fish. Date: Friday, August 22, 1997 1:41pm Forum: EatOut From: Steve Flur Msg#: 740503 To: Kkid Re: Kashrut (Reply to #740466, Reply to #740460, Reply to #738617, C*) (1 reply) KK>SF>Actually fish is parave. Chicken used to be, however, rabbinical decree KK>SF>made it like meat so people would not confused and think if one can mix KK>SF>chicken and milk why not other meat with milk. KK>And atleast according to the "kitzur shulchan aruch" meat and fish KK>should not be eaten together. It is customary to have a piece of bread, KK>cake,or something more or less solid and then a drink as a break between KK>either fish and meat or meat and fish. Isn't the drink supposed to be preferably wine or liquer? Date: Monday, August 25, 1997 2:26pm Forum: EatOut From: Kkid Msg#: 740566 To: Steve Flur Re: Kashrut (Reply to #740503, Reply to #740466, Reply to #740460, R*) (1 reply) SF>KK>SF>Actually fish is parave. Chicken used to be, however, rabbinical decre SF>KK>SF>made it like meat so people would not confused and think if one can mi SF>KK>SF>chicken and milk why not other meat with milk. SF>KK>And atleast according to the "kitzur shulchan aruch" meat and fish SF>KK>should not be eaten together. It is customary to have a piece of bread, SF>KK>cake,or something more or less solid and then a drink as a break between SF>KK>either fish and meat or meat and fish. SF>Isn't the drink supposed to be preferably wine or liquer? I think it's supposed to be wine, although most will take a shot of liquor. Date: Tuesday, August 26, 1997 8:13am Forum: EatOut From: Steve Flur Msg#: 740579 To: Kkid Re: Kashrut (Reply to #740566, Reply to #740503, Reply to #740466, R*) (1 reply) KK>SF>KK>SF>Actually fish is parave. Chicken used to be, however, rabbinical de KK>SF>KK>SF>made it like meat so people would not confused and think if one can KK>SF>KK>SF>chicken and milk why not other meat with milk. KK>SF>KK>And atleast according to the "kitzur shulchan aruch" meat and fish KK>SF>KK>should not be eaten together. It is customary to have a piece of bread KK>SF>KK>cake,or something more or less solid and then a drink as a break betwe KK>SF>KK>either fish and meat or meat and fish. KK>SF>Isn't the drink supposed to be preferably wine or liquer? KK>I think it's supposed to be wine, although most will take a shot of KK>liquor. Do you recall if there was a reason for such a prohibition? Date: Tuesday, August 26, 1997 6:04pm Forum: EatOut From: Kkid Msg#: 740597 To: Steve Flur Re: Kashrut (Reply to #740579, Reply to #740566, Reply to #740503, R*) (1 reply) SF>KK>SF>KK>SF>Actually fish is parave. Chicken used to be, however, rabbinical SF>KK>SF>KK>SF>made it like meat so people would not confused and think if one SF>KK>SF>KK>SF>chicken and milk why not other meat with milk. SF>KK>SF>KK>And atleast according to the "kitzur shulchan aruch" meat and fish SF>KK>SF>KK>should not be eaten together. It is customary to have a piece of br SF>KK>SF>KK>cake,or something more or less solid and then a drink as a break be SF>KK>SF>KK>either fish and meat or meat and fish. SF>KK>SF>Isn't the drink supposed to be preferably wine or liquer? SF>KK>I think it's supposed to be wine, although most will take a shot of SF>KK>liquor. SF>Do you recall if there was a reason for such a prohibition? It is listed in the kitzur under the heading of things that one should not do because of "danger." I do recall an article a while back mentioning something chemically wrong in terms of the interaction of dairy and meat products in humans. It may have mentioned fish and meat as well. Date: Wednesday, August 27, 1997 2:38pm Forum: EatOut From: Steve Flur Msg#: 740629 To: Kkid Re: Kashrut (Reply to #740597, Reply to #740579, Reply to #740566, R*) (1 reply) KK>SF>KK>SF>KK>SF>Actually fish is parave. Chicken used to be, however, rabbini KK>SF>KK>SF>KK>SF>made it like meat so people would not confused and think if o KK>SF>KK>SF>KK>SF>chicken and milk why not other meat with milk. KK>SF>KK>SF>KK>And atleast according to the "kitzur shulchan aruch" meat and fi KK>SF>KK>SF>KK>should not be eaten together. It is customary to have a piece of KK>SF>KK>SF>KK>cake,or something more or less solid and then a drink as a break KK>SF>KK>SF>KK>either fish and meat or meat and fish. KK>SF>KK>SF>Isn't the drink supposed to be preferably wine or liquer? KK>SF>KK>I think it's supposed to be wine, although most will take a shot of KK>SF>KK>liquor. KK>SF>Do you recall if there was a reason for such a prohibition? KK>It is listed in the kitzur under the heading of things that one should KK>not do because of "danger." KK>I do recall an article a while back mentioning something chemically KK>wrong in terms of the interaction of dairy and meat products in humans. KK>It may have mentioned fish and meat as well. Now that you mention it I do recall something about the danger of fish bones if you each fish with meat at the same time. Date: Wednesday, August 27, 1997 4:11pm Forum: EatOut From: Kkid Msg#: 740635 To: Steve Flur Re: Kashrut (Reply to #740629, Reply to #740597, Reply to #740579, R*) (1 reply) SF>KK>SF>KK>I think it's supposed to be wine, although most will take a shot of SF>KK>SF>KK>liquor. SF>KK>SF>Do you recall if there was a reason for such a prohibition? SF>KK>It is listed in the kitzur under the heading of things that one should SF>KK>not do because of "danger." SF>KK>I do recall an article a while back mentioning something chemically SF>KK>wrong in terms of the interaction of dairy and meat products in humans. SF>KK>It may have mentioned fish and meat as well. SF>Now that you mention it I do recall something about the danger of fish SF>bones if you each fish with meat at the same time. Yeah...and meat bones if you drink milk with meat at the same time. You have a great sense of humor. Date: Thursday, August 28, 1997 2:30pm Forum: EatOut From: Steve Flur Msg#: 740658 To: Kkid Re: Kashrut (Reply to #740635, Reply to #740629, Reply to #740597, R*) KK>SF>KK>SF>KK>I think it's supposed to be wine, although most will take a shot KK>SF>KK>SF>KK>liquor. KK>SF>KK>SF>Do you recall if there was a reason for such a prohibition? KK>SF>KK>It is listed in the kitzur under the heading of things that one should KK>SF>KK>not do because of "danger." KK>SF>KK>I do recall an article a while back mentioning something chemically KK>SF>KK>wrong in terms of the interaction of dairy and meat products in humans KK>SF>KK>It may have mentioned fish and meat as well. KK>SF>Now that you mention it I do recall something about the danger of fish KK>SF>bones if you each fish with meat at the same time. KK>Yeah...and meat bones if you drink milk with meat at the same time. KK>You have a great sense of humor. Thank you......I think. Date: Tuesday, November 18, 1997 10:11am Forum: EatOut From: Editor Msg#: 742985 To: ** ALL ** Re: Jury duty (Copy by Calvin, Reply to #742454, Reply to #742437, Rep*) (2 replies) -------------< COMMENTS BY Calvin >-------------- TO Vida ----------< END OF COMMENTS BY Calvin >---------- V >ED>SF>Let's not forget Pastrami King as well. Could I also be sent to V >ED>SF>courthouse? V > V >ED>Guess so. I've never tried Pastrami King. Sounds scarey. (G) V > V >Pastrami King is right outside of Queens Civil Court on Union Turnpike V >in Kew Gardens. In my former job I used to go out to Queens Civil V >Court occassionally. But I haven't been there in years and years, sinc V >my current office only covers the courts in Brooklyn, Manhattan and V >Staten Island. V > V >As a remember the place it's a dying breed--a traditional Jewish deli. If you want a traditional Jewish Deli, try Ben's Best, over near me. Its on Queens Blvd near 63rd Road, diagonally across from Sears (aka Alexander's). Trouble is that parking used to be tough before, and now that "Wiggles" is open, its damned near impossible. Great food, but expensive as hell. A sandwhich could cost $8, but in the traditional style of the old Jewish delis, one sandwhich could feed 2-3 people, and they invariably throw in something extra. --- þ WinQwk 2.0 a#0 þ Unregistered Evaluation Copy Date: Friday, November 21, 1997 10:17am Forum: EatOut From: Editor Msg#: 742986 To: ** ALL ** Re: Kosher Delis (Copy by Calvin, Reply to #742552, Reply to #742538, Rep*) SF>VI>I don't need all that cholestol and fat, anyway! :) SF>That's not a problem if you choose your meal with some care and though A kosher deli meal without cholestorol or fat? Does the meshkiach know about this? I'm not sure its legit. --- þ WinQwk 2.0 a#0 þ Unregistered Evaluation Copy Date: Wednesday, December 17, 1997 10:49pm Forum: EatOut From: Kamakazi Munchkin Msg#: 743067 To: Editor Re: Jury duty (Reply to #742985, Copy by Calvin, Reply to #742454, Rep*) (1 reply) There are also Ben's Deli's all over the Queens/Long Island Area. I know of them in Bay Terrace, Greenvale, Carle Place, and there are other locations also. Date: Thursday, December 18, 1997 8:33am Forum: EatOut From: Steve Flur Msg#: 743081 To: Kamakazi Munchkin Re: Jury duty (Reply to #743067, Reply to #742985, Copy by Calvin, Rep*) KM>There are also Ben's Deli's all over the Queens/Long Island Area. I KM>know of them in Bay Terrace, Greenvale, Carle Place, and there are other KM>locations also. The Ben's in Rego Park is owned by one family. All the others were started by other relatives and are now owned by different people. The original "Ben" never cpoyrighted the name and logo. Date: Thursday, December 11, 1997 6:34pm Forum: EatOut From: Vida Msg#: 743119 To: ** ALL ** Re: Jury duty (Copy by Calvin, Reply to #742933, Reply to #742700, Rep*) -------------< COMMENTS BY Calvin >-------------- TO: Steve Flur ----------< END OF COMMENTS BY Calvin >---------- SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>ED>SF>D>SF>ED>Really? That was a brea SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>ED>SF>ED>SF>ED>though. Maybe if you t SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>ED>SF>ED>SF>ED>weeks of December, whe SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>ED>SF>ED>SF> SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>ED>SF>ED>SF>My notice has me calling SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>ED>SF>ED>SF>get called 1-2 days and t SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>ED>SF>ED>SF>will send me home. SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>ED>SF> SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>ED>SF>ED>Well... good luck. Timing so SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>ED>SF>ED>Blvd, its not a totally bad SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>ED>SF>ED>restaurant, even if you avoi SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>ED>SF>ED>to spend a week at the Jamai SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>ED>SF> SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>ED>SF>Let's not forget Pastrami King SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>ED>SF>courthouse? SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>ED>Guess so. I've never tried Pastram SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>Pastrami King is right outside of Que SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>in Kew Gardens. In my former job I u SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>Court occassionally. But I haven't be SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>my current office only covers the cou SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>Staten Island. SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>As a remember the place it's a dying SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>Not in Queens! SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>Explain that last comment please. SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>Just that there are no shotage of "old fashion SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>SF>Queens. SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>Interesting. In the rest of the city, they are n SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>between. I only know of one in Brooklyn--and I h SF>VI>SF>VI>SF>VI>SF>VI>SF>VI>since I broke up with Gerri. SF>VI>SF>VI>SF>VI>SF>VI>SF>See what you are missing not living in Queens. SF>VI>SF>VI>SF>VI>SF>VI>I don't need all that cholestol and fat, anyway! :) SF>VI>SF>VI>SF>VI>SF>That's not a problem if you choose your meal with some car SF>VI>SF>VI>SF>VI>In a Jewish deli, I would want a great big Pastrami sandwich! SF>VI>SF>VI>SF>That would not be the worst cholesteral choice. SF>VI>SF>VI>Could fool me! It is certainly pretty high up there! SF>VI>SF>I did not say it was low, just not the worst. SF>VI>Now you got me curious. Which sandwich is the worse? SF>Chopped liver with chicken fat! I don't like chopped liver or chicken fat. So there's no danger of me ordering that! :) Date: Friday, December 12, 1997 8:39am Forum: EatOut From: Editor Msg#: 743120 To: ** ALL ** Re: Chopped liver (Copy by Calvin, Reply to #742950, Reply to #742933, Rep*) -------------< COMMENTS BY Calvin >-------------- TO: Vida ----------< END OF COMMENTS BY Calvin >---------- V >SF>VI>SF>VI>Could fool me! It is certainly pretty high up there! V >SF>VI>SF>I did not say it was low, just not the worst. V >SF>VI>Now you got me curious. Which sandwich is the worse? V >SF>Chopped liver with chicken fat! V > V >I don't like chopped liver or chicken fat. So there's no danger of me V >ordering that! :) Chopped liver was the only thing I liked about my late mother inlaw. I'm really a sucker for good chopped liver. I usually pay for it the next morning..... but I love the stuff. --- þ WinQwk 2.0 a#0 þ Unregistered Evaluation Copy Date: Saturday, December 13, 1997 7:21am Forum: EatOut From: Vida Msg#: 743121 To: ** ALL ** Re: Chopped liver (Copy by Calvin, Reply to #742970, Reply to #742950, Rep*) (1 reply) -------------< COMMENTS BY Calvin >-------------- TO: Editor ----------< END OF COMMENTS BY Calvin >---------- ED>V >SF>VI>SF>VI>Could fool me! It is certainly pretty high up there! ED>V >SF>VI>SF>I did not say it was low, just not the worst. ED>V >SF>VI>Now you got me curious. Which sandwich is the worse? ED>V >SF>Chopped liver with chicken fat! ED>V > ED>V >I don't like chopped liver or chicken fat. So there's no danger of me ED>V >ordering that! :) ED>Chopped liver was the only thing I liked about my late mother inlaw. I'm ED>really a sucker for good chopped liver. I usually pay for it the next ED>morning..... but I love the stuff. I never liked the stuff because I never liked how it smelled when my mom used to make chopped liver. I didn't like the smell of liver when mom chopped it when it is raw. And I didn't like what it smelled like when she cooked it. And even if I would order chopped liver in a restaurant, I don't think I can ever get that bad smell memory out of my head--the memory of the smell and the food are forever linked in my head. Date: Tuesday, January 20, 1998 6:33pm Forum: EatOut From: Silverlock Msg#: 743981 To: Vida Re: Chopped liver (Reply to #743121, Copy by Calvin, Reply to #742970, Rep*) VI>I didn't like the smell of liver when mom chopped it when it is raw. VI>And I didn't like what it smelled like when she cooked it. And even if VI> I would order chopped liver in a restaurant, I don't think I can ever VI>get that bad smell memory out of my head--the memory of the smell and VI>the food are forever linked in my head. .. I feel the exact same way.. Liver = Date: Friday, January 23, 1998 1:38am Forum: EatOut From: Conundrum Msg#: 744070 To: Wally Re: Indian restaurants (Reply to #731524) WA>I'm in the mood for some good Indian food...(vegetarian)...I am WA>wondering if anyone has a suggestion for me? I'm open to any WA>suggestions, and regions of India...please help! Thanks! There are a lot of good places in NYC, though veggie isn't really my thing. (and this is a few months late). But I'd definately check out the $20 prix fixe place (veggie, suposedly very good, Lexington and 29th or so. Date: Friday, January 23, 1998 1:40am Forum: EatOut From: Conundrum Msg#: 744071 To: Lythande Re: Why Japonica is Good (Reply to #732060, Reply to #709631, Reply to #709000, R*) (1 reply) Sushi's pretty good; how about Monster Sushi on 23rd Street, or even the place down the block from Venieros which serves Real Crab (can't remember the name, but it's on the Columbia Games Club Sushi page, off of www.cugc.org) and is pretty reasonable. Date: Friday, January 23, 1998 1:43am Forum: EatOut From: Conundrum Msg#: 744072 To: Lythande Re: Food that's alive. (Reply to #732061, Reply to #709632, Reply to #709001, R*) (1 reply) LY>CO>LY>CO>Never tried LIVE/raw clams or oysters (at least, not that I remembe LY>CO>LY>That's wierd! Can't imagine how you never tried that! If you LY>CO>Believe me -- lack of opprotunity, not motivation. LY>Well, you've definitely got to try clams! You can even buy them live LY>in Waldbaums or any store with a seafood department you know. What do you do? Just buy the clams from a fish store/department, smash them open, and eat? Date: Friday, January 23, 1998 1:45am Forum: EatOut From: Conundrum Msg#: 744073 To: Lythande Re: Sweetbreads (Reply to #732062, Reply to #709633, Reply to #709002, R*) LY>CO>Heh. Ever try sweetbreads (though that's not quite the brain). LY>CO>Actually, I prefer eating them to having them look at me! LY>I thought sweetbreads ARE brains? Nope. Sweetbreads are a gland near the brain (the one starting with a 'p'), not the brain itself. Date: Friday, January 23, 1998 1:49am Forum: EatOut From: Conundrum Msg#: 744074 To: Lythande Re: what's all this stuff about japanese food? (Reply to #732205, Reply to #709748, Reply to #707613, R*) (1 reply) LY>KM>Oh I have been to them before, I love them, but of course the price is a LY>KM>little bit staggering which is why it is not a weekly thing for us, LY>KM>because believe me, we both love the food that they cook there. LY>Yeah, I love Japanese steak house. We went to one a few months ago in LY>Have you ever been to a Korean BBQ place? They cook the stuff at the LY>table there too, but over a metal bin holding hot live coals. I've been to neither (well, I was at a Korean BBQ, but I didn't get the BBQ), but I have been to the Japaneese barbecue places where they give you finely sliced up beef and poultry, and you either (depending on what meal you buy) cook it for a few seconds on a hot grill, or shake it around for a few seconds in boiling water (which later becomes noodle soup after you've finished all the meat). Date: Friday, January 23, 1998 1:53am Forum: EatOut From: Conundrum Msg#: 744075 To: Lythande Re: what's all this stuff about japanese food? (Reply to #732238, Reply to #710896, Reply to #709748, R*) LY>CO>I'll say (having just taken Lisa to a japaneese steakhouse, of the LY>CO>shabu-shabu, you cook the food yourself variety, if there's any other LY>Where do you go that you pick your own food? I only went to a place LY>like that out on LI - don't know where any are in the city. Ah, I had posted about Shabu-shabu/Yaganaki before (silly me:). There are two Shabu Shabu places in the city whose location I know (because they are part of a chain), and at least one that I've seen but never eaten in. The Shabu Shabu places are on Columbus and 82nd, and East 10th street (around 2nd avenue or so). Date: Friday, January 23, 1998 1:55am Forum: EatOut From: Conundrum Msg#: 744076 To: Johndrake Re: Venison (Reply to #732239, Reply to #729228, Reply to #727572, R*) (1 reply) JO>Oh great all this time and you didn't mention this :)!!! JO>I never thought vension was deer meat...I thought it was some other JO>animal..sheesh..why not call it deer meat instead of vension...unless JO>people have this wierd BAMBI image about eating deer meat? Ummm. Because they usually have different names for the meat of an animal and the animal itself? Mutton is depreciated, and poultry has come to mean the bird as well as the bit, but beef and pork are still in common circulation. Date: Friday, January 23, 1998 1:57am Forum: EatOut From: Conundrum Msg#: 744077 To: Johndrake Re: what's all this stuff about japanese food? (Reply to #732241, Reply to #732225, Reply to #709912, R*) (1 reply) JO>You got me there.. I know, I know.. Sea Urchin is Uni. Date: Friday, January 23, 1998 1:59am Forum: EatOut From: Conundrum Msg#: 744078 To: Lythande Re: Indian restaurants (Reply to #732377, Reply to #731524) LY>WA>I'm in the mood for some good Indian food...(vegetarian)...I am LY>WA>wondering if anyone has a suggestion for me? I'm open to any LY>WA>suggestions, and regions of India...please help! Thanks! LY>I'm pretty sure that Conundrum goes to Indian restaurants a lot - I LY>think they're mainly in the city around the 20's, but I'm not sure. Nope -- my favorite Indian resturants are all on Sixth Street, beetween avenues 1st and 2nd. Oh, and the veggie place I recommended is called Potan Date: Saturday, January 24, 1998 8:02am Forum: EatOut From: Johndrake Msg#: 744133 To: Editor Re: Jury duty (Reply to #742985, Copy by Calvin, Reply to #742454, Rep*) I passed by there a few times enroute to Rego Park and near the Woodhaven blvd roadway. THough I have yet to visit WIggles :) Date: Saturday, January 24, 1998 8:03am Forum: EatOut From: Johndrake Msg#: 744134 To: Conundrum Re: Why Japonica is Good (Reply to #744071, Reply to #732060, Reply to #709631, R*) (1 reply) Is it me or have you returned to the fold here Josh? I haven't seen Monster Sushi on 23rd...is it on 3rd or 2nd avenue? Date: Saturday, January 24, 1998 8:05am Forum: EatOut From: Johndrake Msg#: 744135 To: Conundrum Re: Food that's alive. (Reply to #744072, Reply to #732061, Reply to #709632, R*) Try smashing them without risking a lot of splattering of stuff all over the place. Question is how do you know the clam is alive or deader than a doornail.. even worse..IS it safe? Date: Saturday, January 24, 1998 8:08am Forum: EatOut From: Johndrake Msg#: 744136 To: Conundrum Re: what's all this stuff about japanese food? (Reply to #744074, Reply to #732205, Reply to #709748, R*) I've been to a few korean bbq's and mostly in the Queens, FLushing area and those All you can Eat joints are GREAT!!! Especially when you're hungry as heck...though the downfall..it's the same ole stuff whenever I check in. I haven't been to one in a few months so I'm ok with that dept. There is a korean bbq like place down in Chinatown near Canal street or a block over that has sushi or sashimi as well as the bbqing hot grill too..also unlimited refills of soda....I think the price is 19 dollars a person..part hot grill and part boiling broth too...a nice touch one way or anther.. Date: Saturday, January 24, 1998 8:09am Forum: EatOut From: Johndrake Msg#: 744137 To: Conundrum Re: Venison (Reply to #744076, Reply to #732239, Reply to #729228, R*) Well this defiantely takes a toll on my eyeballs...so vension is deer meat..oh well..as long as it's not raw I'll take it medium rare.:) As for poultry..eh...chicken is chicken in my book Date: Saturday, January 24, 1998 8:10am Forum: EatOut From: Johndrake Msg#: 744138 To: Conundrum Re: what's all this stuff about japanese food? (Reply to #744077, Reply to #732241, Reply to #732225, R*) (1 reply) And uni is priced seasonlly I think from what I remeber in some places. what I can't get at times are Giant CLam. Date: Friday, January 9, 1998 10:17am Forum: EatOut From: Editor Msg#: 744173 To: ** ALL ** Re: Kosher Chinese Food (Copy by Calvin, Reply to #743640, Reply to #743611, Rep*) -------------< COMMENTS BY Calvin >-------------- TO: Vida ----------< END OF COMMENTS BY Calvin >---------- V >KK>It is a recent development that there are Kosher Chinese restaurant V >KK>the Orthodox neighborhoods. (The same is true for other ethnic type V >KK>restaurannts like Indian, Russian...) V >Exactly! Jews who don't keep kosher tend to "go" for Chinese food. I V >have seen the ads for the Kosher Chinese restaurants but I can't imagi V >it could possibly be the same or close to nonkosher Chinese food. The V >tend to serve a lot of pork dishes and a lot of shellfish in nonkosher V >Chinese places! Try Cho-sen Gardens in Forest Hills. They make a Moo Shu veal that is fantastic. The trick is that they change the ingredients, not the cooking style. I once ate at a place called "Moshe Peking", a Glatt kosher restaurant in Manhattan. When they put the vegetables in front of me I almost fainted. They DICED the snow pea pods, and then overcooked them to boot! Their food was about as Chinese as popsicles. I have been cooking Chinese style food at home, wok and all, for over 20 years. I even attended some classes given by a restaurant in Brooklyn Heights. Its the syle, not the ingredients. BTW.... the restaurant was across the street from the St. George, right on the corner of Henry and whatever. Two floors. Doubt if its there anymore. --- þ WinQwk 2.0 a#0 þ Unregistered Evaluation Copy Date: Friday, January 9, 1998 2:24pm Forum: EatOut From: Steve Flur Msg#: 744174 To: ** ALL ** Re: Kosher Chinese Food (Copy by Calvin, Reply to #743665, Reply to #743631, Rep*) -------------< COMMENTS BY Calvin >-------------- TO: Editor ----------< END OF COMMENTS BY Calvin >---------- ED>SF>ED>Forest Hills has always had Glatt Kosher Chinese places. Right now ED>SF>ED>there is one sit down place (which is darned good) and one take out ED>SF>ED>place. There have been mroe in the past. ED>SF> ED>SF>Sounds like you like Cho-sen Garden. ED>That's the place. Expensive as hell, but the food is as good as any I have ED>had any other restaurant I've ever been in. ED>--- ED> þ WinQwk 2.0 a#0 þ Unregistered Evaluation Copy My parents, Stanley and I have gone there several times on special occassions. We enjoyed it as well, however, my only complaint was their spicey meals were not spicey enough for me. Date: Friday, January 9, 1998 2:28pm Forum: EatOut From: Steve Flur Msg#: 744175 To: ** ALL ** Re: Kosher Chinese Food (Copy by Calvin, Reply to #743670, Reply to #743640, Rep*) -------------< COMMENTS BY Calvin >-------------- TO: Editor ----------< END OF COMMENTS BY Calvin >---------- ED>V >KK>It is a recent development that there are Kosher Chinese restaurant ED>V >KK>the Orthodox neighborhoods. (The same is true for other ethnic type ED>V >KK>restaurannts like Indian, Russian...) ED>V >Exactly! Jews who don't keep kosher tend to "go" for Chinese food. I ED>V >have seen the ads for the Kosher Chinese restaurants but I can't imagi ED>V >it could possibly be the same or close to nonkosher Chinese food. The ED>V >tend to serve a lot of pork dishes and a lot of shellfish in nonkosher ED>V >Chinese places! ED>Try Cho-sen Gardens in Forest Hills. They make a Moo Shu veal that is ED>fantastic. The trick is that they change the ingredients, not the cooking ED>style. I once ate at a place called "Moshe Peking", a Glatt kosher ED>restaurant in Manhattan. When they put the vegetables in front of me I ED>almost fainted. They DICED the snow pea pods, and then overcooked them to ED>boot! Their food was about as Chinese as popsicles. ED>I have been cooking Chinese style food at home, wok and all, for over 20 ED>years. I even attended some classes given by a restaurant in Brooklyn ED>Heights. Its the syle, not the ingredients. ED>BTW.... the restaurant was across the street from the St. George, right on ED>the corner of Henry and whatever. Two floors. Doubt if its there anymore. ED>--- ED> þ WinQwk 2.0 a#0 þ Unregistered Evaluation Copy Moshe Peking charged for the "atmosphere", while assuming that the average patron had never eaten in a non-kosher chineese restraunt so would not recognize the errors. Date: Friday, January 30, 1998 1:40am Forum: EatOut From: Conundrum Msg#: 744348 To: Johndrake Re: Why Japonica is Good (Reply to #744134, Reply to #744071, Reply to #732060, R*) (1 reply) JO>Is it me or have you returned to the fold here Josh? JO>I haven't seen Monster Sushi on 23rd...is it on 3rd or 2nd avenue? It's just you :) My computer went down sometime before the summer, and it took me a while since it came back up again for me to call again, but I'll be popping in occasionally now. (and what are you complaing about? You've actually corresponded with me in the intervening time!) Anyways, Monster Sushi is on the west sidde, not the east -- closer to 7th or 8th avenue. Date: Friday, January 30, 1998 1:42am Forum: EatOut From: Conundrum Msg#: 744349 To: Johndrake Re: what's all this stuff about japanese food? (Reply to #744138, Reply to #744077, Reply to #732241, R*) (1 reply) Also, a lot of people don't like Uni (I haven't tried it, I confess, since it usually isn't on the All you can Eat menus). Date: Saturday, January 31, 1998 5:59am Forum: EatOut From: Johndrake Msg#: 744389 To: Conundrum Re: Why Japonica is Good (Reply to #744348, Reply to #744134, Reply to #744071, R*) (1 reply) Heheh..I should check out Monster Sushi before I hit a flick at Chelsa Cinemas on that area... I figure what the heck..food and a movie not far from each other..till that long walk home.. I As for me..I've become a bit bored with the net world for a bit..except the occasional emailings I get from some porno crap. Date: Saturday, January 31, 1998 6:00am Forum: EatOut From: Johndrake Msg#: 744390 To: Conundrum Re: what's all this stuff about japanese food? (Reply to #744349, Reply to #744138, Reply to #744077, R*) That's true...I have had it a few times..not too bad but not too good either..sometime I wonder if it's still alive when I eat it... I think I remeber someone mention "dancing shrimp" where the shrimp weren't dead but still alive??!!! go figure Date: Monday, February 2, 1998 11:34pm Forum: EatOut From: Conundrum Msg#: 744439 To: Johndrake Re: Why Japonica is Good (Reply to #744389, Reply to #744348, Reply to #744134, R*) (1 reply) Hmm. I'm still participatory with some email groups, but I do like to spend a fair ammount of time in real life. On the other hand, I'm on maybe 10 or so email lists, even if some of them are very low or inconsistent traffic, and I don't post regularily to any/all of them. Date: Saturday, February 14, 1998 9:36am Forum: EatOut From: Johndrake Msg#: 744689 To: Conundrum Re: Why Japonica is Good (Reply to #744439, Reply to #744389, Reply to #744348, R*) (1 reply) ... I didn't notice but I read somewhere that the @ Cafe on St. Marks is gone from the scene... Drats.. I'm on 2 email lists course the most I can say about the n.g. on there is that there's just too much junk mailings out there and posts..and it all goes to bandwith space..ugh Date: Tuesday, February 24, 1998 12:19am Forum: EatOut From: Conundrum Msg#: 744825 To: Johndrake Re: Why Japonica is Good (Reply to #744689, Reply to #744439, Reply to #744389, R*) (1 reply) JO>... JO>I didn't notice but I read somewhere that the @ Cafe on St. Marks is JO>gone from the scene... It's history (and a shame it is, since I actually had a temptation to use their services for some emergency email-reading. Fortunately/unfortunately, they were dead, dead, dead, so I just borrowed conectivity at Columbia (which was where the place I needed directions to was). Date: Tuesday, April 28, 1998 5:21am Forum: EatOut From: Johndrake Msg#: 746085 To: Conundrum Re: Why Japonica is Good (Reply to #744825, Reply to #744689, Reply to #744439, R*) (2 replies) I think it's due time for a sushi get together or at least a dim sum dealing.. ROund up the usual suspects!! Date: Monday, May 18, 1998 1:20pm Forum: EatOut From: Conundrum Msg#: 746416 To: Johndrake Re: Why Japonica is Good (Reply to #746085, Reply to #744825, Reply to #744689, R*) (1 reply) JO>I think it's due time for a sushi get together or at least a dim sum JO>dealing.. JO>ROund up the usual suspects!! Assuming it gets called enough in advance... How 'bout at Sandobe Sushi, on 11th street, 'twix 1st and 2nd? They have great fish, reasonable prices, and Real Crab on their specialty rolls. Date: Friday, May 22, 1998 3:40am Forum: EatOut From: Johndrake Msg#: 746474 To: Conundrum Re: Why Japonica is Good (Reply to #746416, Reply to #746085, Reply to #744825, R*) (1 reply) Hmm..sounds goood to me..11st between 1st and 2nd..Hmm..I should check it out as well..hmmm.. Date: Wednesday, May 27, 1998 12:51am Forum: EatOut From: Conundrum Msg#: 746519 To: Johndrake Re: Why Japonica is Good (Reply to #746474, Reply to #746416, Reply to #746085, R*) JO>Hmm..sounds goood to me..11st between 1st and 2nd..Hmm..I should check JO>it out as well..hmmm.. Do; it's wonderful. It doesn't hurt that while their normal portions are Huge (basically, double-sized portions), they offer half that ammount at a "special" price that's quite good. And don't forget to eat the seaweed and mushroom salad -- it's Really good, and a small amount comes free for everyone. Date: Friday, June 19, 1998 10:09pm Forum: EatOut From: Alexie Msg#: 746853 To: ** ALL ** Re: Indian Food (1 reply) I like eating Indian food but mostly know just the restaurants on Indian Row (6th str, btw 1 & 2 Ave). Do any of you know any other places in Manhattan or brooklyn that have reasonable prices and good food? Alexie Date: Friday, June 26, 1998 3:50am Forum: EatOut From: Dti Msg#: 746958 To: Johndrake Re: Why Japonica is Good (Reply to #746085, Reply to #744825, Reply to #744689, R*) (1 reply) JO>I think it's due time for a sushi get together or at least a dim sum JO>dealing.. JO>ROund up the usual suspects!! Junior: You didnt even show up at the Woods Hang. Do not attempt to generate some lesser get together now that ABBA or Barry Manilow or that Billy fella who all the pizza muzak speaker systems vomit out is not playing the Garden or some abject Garbage State arena. You missed the Event for no understandable reason. Yer fucked. Junior... --- * SLMR 2.0 * Press any key to continue or Date: Monday, June 29, 1998 3:45am Forum: EatOut From: Dti Msg#: 746980 To: Alexie Re: Indian Food (Reply to #746853) AL>I like eating Indian food but mostly know just the restaurants on Indian AL>Row (6th str, btw 1 & 2 Ave). Do any of you know any other places in AL>Manhattan or brooklyn that have reasonable prices and good food? AL>Alexie I know a fine place that is not on East 6th Street. However, it is in Saratoga Springs, which is a long ride on the subway even if you do manage to catch the secret right train line that goes there... --- * SLMR 2.0 * Less is More. Death is the Answer. Life is the Question. Date: Friday, July 10, 1998 6:35pm Forum: EatOut From: October Msg#: 747078 To: Kkid Re: Eat this! (Reply to #280306, Copy by Lythande, Reply to #279774) okay Date: Friday, July 10, 1998 6:35pm Forum: EatOut From: October Msg#: 747079 To: Kamakazi Munchkin Re: Peanut Butter Bread (Reply to #487136) okay Date: Friday, July 10, 1998 6:36pm Forum: EatOut From: October Msg#: 747080 To: Sysop Re: Tiramisu (Reply to #514070) i'll try Date: Friday, July 10, 1998 6:36pm Forum: EatOut From: October Msg#: 747081 To: Kamakazi Munchkin Re: Sugar Pecan Crisps (Reply to #653342) ok Date: Saturday, October 3, 1998 3:16am Forum: EatOut From: Johndrake Msg#: 747801 To: Dti Re: Why Japonica is Good (Reply to #746958, Reply to #746085, Reply to #744825, R*) So I missed the woods hang...and the foods and the like. Consider this much..I would not trade that weekend again if I had to do it all over.. End of list! Select a Sysop option (R,W,F,T,S,M,E,A,O,X to exit or ? for menu):