In article <26kje5dabtg7lfpd9b30ohqvd5giou6...@4ax.com>, sf <s...@geemail.com> wrote:
> On Thu, 29 Oct 2009 13:11:52 -0400, blake murphy > <blakepmNOTT...@verizon.net> wrote:
> >i remember seeing the half-pound packages of velveeta, but i just don't > >anymore. same with cream cheese (though that may be four-ounce).
> Can't say I've seen real bricks of Velveeta since I was a kid. I > haven't even seen the regular sliced Velveeta since then, just the > individually wrapped cr*p. I liked Velveeta until it came > individually wrapped. Then the flavor changed.
Would you like me to send you a brick? ;-) It's widely available here in 2lb. boxes. I'd not bought it for quite awhile but dad's been buying it lately.
> As far as cream cheese, they still make both sizes. The smaller one > is almost impossible to find at the grocery store unless maybe it's a > small owner operated market, but I think I still see it at places like > 7-11.
I can get the 4 oz. ones here at HEB, but not Wal-mart. -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
> >> > Have you looked for Velveeta slices? Individually wrapped. Their > >> > half-life is an eternity.
> >> As is the mother loaf if stored properly. I slice the foil back enough > >> to cut what I need. then clear wrap what's left and seal with a thick > >> rubber band over the remaining foil, chuck it back in the cardboard box > >> and marvel at it's longevity in the fridge. I believe the stuff I have > >> now is at least six months old with no dryness at all. Yup and then > >> some. I just checked. What's left of the unused cheese looks brand new > >> and was best used by November 26, 2008. > >> Depending upon how much you use Velveeta, It can be quite inexpensive at > >> $4.50 per loaf from my experience.
> >> leo
> ><lol>
> >The perfect hurricane food...
> Funny you mention that, Sister. There a large block of the stuff in > our hurricane chest. I have a generator now, so baking bread is no > sweat. Plenty of water, canned fruit, Gatorade, etc. Life is good.
> Alex
I just pray you don't have to use it babe. :-) -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
On Thu, 29 Oct 2009 13:29:35 -0600, Omelet <ompome...@gmail.com> wrote:
>Would you like me to send you a brick? ;-) It's widely available here in >2lb. boxes. I'd not bought it for quite awhile but dad's been buying it >lately.
HA! The next time I get a hankerin' for some brick Velveeta, I may just give you a holler. :)
-- I love cooking with wine. Sometimes I even put it in the food.
In article <7atje5hsfe24d8mb5doum0f9sj8jvnp...@4ax.com>, sf <s...@geemail.com> wrote:
> On Thu, 29 Oct 2009 13:29:35 -0600, Omelet <ompome...@gmail.com> > wrote:
> >Would you like me to send you a brick? ;-) It's widely available here in > >2lb. boxes. I'd not bought it for quite awhile but dad's been buying it > >lately.
> HA! The next time I get a hankerin' for some brick Velveeta, I may > just give you a holler. :)
Please do! :-) I have your address on file and promise I won't procrastinate this time. <g>
Also sent were those spring onion sets I promised you. Go ahead and plant them right away. Mine are currently coming up in the yard. The garlic chive seeds can wait until spring, altho' mine grow all winter until they get hit with a hard freeze, then they recover.
My garlic chive patches and pots are eons old as they thrive on benign neglect. I only throw enough water their way to keep them from dying. I water them when they look unhappy. <lol> They produce a plethora of seeds every year.
Chas mowed the patch earlier this summer, clear to the ground accidently! They came back just fine. ;-) -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
On Thu, 29 Oct 2009 14:28:53 -0600, Omelet <ompome...@gmail.com> wrote:
>Also sent were those spring onion sets I promised you. Go ahead and >plant them right away. Mine are currently coming up in the yard. The >garlic chive seeds can wait until spring, altho' mine grow all winter >until they get hit with a hard freeze, then they recover.
Hey, thanks! I'll just plop them into the ground then. It hardly ever freezes here (never say never).
>My garlic chive patches and pots are eons old as they thrive on benign >neglect. I only throw enough water their way to keep them from dying. I >water them when they look unhappy. <lol> They produce a plethora of >seeds every year.
They're going to LOVE being in my yard then. Thanks a million!
-- I love cooking with wine. Sometimes I even put it in the food.
In article <pevje5prn02363l7h50ao9hgo5v1eko...@4ax.com>, sf <s...@geemail.com> wrote:
> On Thu, 29 Oct 2009 14:28:53 -0600, Omelet <ompome...@gmail.com> > wrote:
> >Also sent were those spring onion sets I promised you. Go ahead and > >plant them right away. Mine are currently coming up in the yard. The > >garlic chive seeds can wait until spring, altho' mine grow all winter > >until they get hit with a hard freeze, then they recover.
> Hey, thanks! I'll just plop them into the ground then. It hardly > ever freezes here (never say never).
<lol> SFB area, does it EVER get snow? <g> I hope both items grow and thrive for you!
> >My garlic chive patches and pots are eons old as they thrive on benign > >neglect. I only throw enough water their way to keep them from dying. I > >water them when they look unhappy. <lol> They produce a plethora of > >seeds every year.
> They're going to LOVE being in my yard then. Thanks a million!
Cheers! :-)
I end up with more than I can use every year, but they are yummy!
And be careful when you cut the box open. I forgot to add that fabric coffee filter to the plastic bag so it's stuck underneath everything in the bottom of the box in one corner. I cut the bottom of the box open to add it, then re-taped it. -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
> >> These are Wise brand. They are just about as good.
> > *sigh* we don't get Wise brand anything out here :( > > The basic crisps/chips were always good when we lived Back East.
> I thought Wise chips were nationwide.
Apparently not. Our local Wallymart had a single display of Wise crisps on an end cap a couple of years ago. Two days later, nothing and nothing since then.
> I could stick a couple bags in the mail if you'd send me your > address.
> nancy
You are a sweetie pie! But no thanks, anyway. Too much work to pack them up so they survive the trip. The TPR you provided a couple of years ago, via Christine, was very nice though. Now that *is* sold locally. Going to treat us to one as part of the seasonal festivities this month. Can't eat it more often than that without seriously reducing the life expectancy ;)
On Oct 29, 2:10 pm, Chemiker <prussianblu...@verizon.net> wrote:
> On Tue, 27 Oct 2009 23:18:24 -0700, "Paul M. Cook" <pmc...@gte.net> > wrote:
> >I made hamburger stroganoff. I used cream of mushroom soup and onion soup > >mix. I liked it. I am not ashamed.
> >Paul
> Had it, like it. Easy to fix, satisfying comfort food when > you're too damned tired to do the whole monte. I think all > of us harbor (deep in a lock box somewhere) a love for > cream of wheat, mac and cheese, frito pie, pasta salad, > hamburger stroganoff, and a whole host of one pan dishes > that hit the mark and satisfy hunger without the need for > hours of prep and 2 dozen kitchen staff.
Very deep, in my case. I didn't like that stuff when I was a kid. Basically, I wouldn't eat anything whose ingredients I could not readily identify. A hamburger, yes. Hamburger stroganoff, no. Macaroni with butter, salt and pepper, no problem. Spaghetti with meat sauce, no way. It just makes my mother crazy to see the variety of foods I'll eat now.
>> We just got back from shopping. I read this earlier so i looked at >> prices. Veleeta is my secret sin too. 1/2 pound block was 2.39. 1 >> pound 4.09. 2 pound 4.49. Seems the 2 pound is the way to go. The >> shit lasts forever. There's another brand called dutch farms that's >> similar for 3.29 for 2 pounds but it's hard to find. It's a bit more >> bland that Velveeta.
>> Lou
>i remember seeing the half-pound packages of velveeta, but i just don't >anymore. same with cream cheese (though that may be four-ounce).
I think it was 3 oz. for the cream cheese. I still see that sometimes in older recipes but never in a store.
We stopped in an Aldi this morning for a gallon of milk. They have a Natural Farms brand of Faux cheese. I didn't know we've used it before so It must taste the same. It was $3.69 for a two pound block. We grabbed a block because I had beans going. I make a cheese-bean dip with it that people like a lot. As usual that $1.79 gallon of milk turned into a $32 bill.
Coulibiac From Wikipedia, the free encyclopedia The coulibiac (koo-leeb-yahk), in French cuisine, is a fish pie made with salmon or sturgeon combined with buckwheat, hard-boiled eggs, mushrooms, scallions, wine, herbs, and spices, and served in a brioche or puff pastry, and served as a first or main course. It can be large or small, and is classically oval in shape[1]. In the United Kingdom it is known as Salmon én Croute
Origin in Russian cuisine The Russian kulebyáka (an oblong loaf of fish, meat, or vegetables, baked in a pastry shell; origin uncertain[2]) from which the French dish is derived made its way into French haute cuisine in the 19th century (around 1895 - 1900). In Russia, it is effectively a sort of grand pirog, while a French cook of the era of the Second Empire might have recognized it as a variant of salmon en croûte. An example of the Russian use prior to this is an 1851 letter from Gogol' to Aksakov suggesting the two friends enjoyed eating the dish together, and further that it was Aksakov's favorite birthday dish[3].
Ingredients 1 kg meat 300 g onion 1 kg yeast dough ¼ tea spoon ground black pepper salt to taste 1 egg yolk ¼ glass milk 1 teaspoon granulated sugar
Description Kulebiaka is a big pie more than 1 kg weight with the edges completely pressed up. It is a traditional Russian pie made with yeast dough with different fillings. The dough may be enriched with various flavors, like, for instance, carrot juice.
Method Peel the onion, finely chop it and saute in vegetable oil. Rinse and chop the meat. Fry it in a heavy skillet and grind the meat in a meat grinder. Blend it with the sauteed onion, sprinkle with salt and pepper and mix well. Roll out the dough into 2 equal flat rectangular layers 1 cm thick wide enough to cover the cookie sheet. Put one layer on the cookie sheet coated with vegetable oil and place the filling evenly all over it. Then cover it with the other layer and firmly press the edges of the layers with your fingers. Let the kulebiaka rest for 15-20 minutes at room’s temperature, then top it with the egg yolk, milk and sugar mixture. Pierce some parts of the kulebiaka with a fork and bake in an oven at 190-210 degrees C for 30-40 minutes.
On Mon, 2 Nov 2009 14:44:12 -0800 (PST), "Ostap S. B. M. Bender Jr."
<ostap_bender_1...@hotmail.com> wrote: >On Oct 31, 5:39 am, sf <s...@geemail.com> wrote: >> On Sat, 31 Oct 2009 04:08:33 -0700 (PDT), "Ostap S. B. M. Bender Jr."
>> <ostap_bender_1...@hotmail.com> wrote: >> >Instead of stroganoff, try putting hamburger meat in other >> >Russian dishes, like the kuliebiaka:
>> What forum are you posting from? Just curious.
>I am not posting from a forum. I post from my computer. The forum I >post _to_ is rec.food.cooking. Surprised?
>Why did you ask?
Like I said, just curious. We have a lot of people lately coming in via forums.
-- I love cooking with wine. Sometimes I even put it in the food.
> On Mon, 2 Nov 2009 14:44:12 -0800 (PST), "Ostap S. B. M. Bender Jr."
> <ostap_bender_1...@hotmail.com> wrote: > >On Oct 31, 5:39 am, sf <s...@geemail.com> wrote: > >> On Sat, 31 Oct 2009 04:08:33 -0700 (PDT), "Ostap S. B. M. Bender Jr."
> >> <ostap_bender_1...@hotmail.com> wrote: > >> >Instead of stroganoff, try putting hamburger meat in other > >> >Russian dishes, like the kuliebiaka:
> >> What forum are you posting from? Just curious.
Maybe it's the "Hamburger Helper" forum.
> >I am not posting from a forum. I post from my computer. The forum I > >post _to_ is rec.food.cooking. Surprised?
> >Why did you ask?
> Like I said, just curious. We have a lot of people lately coming in > via forums.
> On Mon, 2 Nov 2009 14:44:12 -0800 (PST), "Ostap S. B. M. Bender Jr."
> <ostap_bender_1...@hotmail.com> wrote: > >On Oct 31, 5:39 am, sf <s...@geemail.com> wrote: > >> On Sat, 31 Oct 2009 04:08:33 -0700 (PDT), "Ostap S. B. M. Bender Jr."
> >> <ostap_bender_1...@hotmail.com> wrote: > >> >Instead of stroganoff, try puttinghamburgermeat in other > >> >Russian dishes, like thekuliebiaka:
> >> What forum are you posting from? Just curious.
> >I am not posting from a forum. I post from my computer. The forum I > >post _to_ is rec.food.cooking. Surprised?
> >Why did you ask?
> Like I said, just curious. We have a lot of people lately coming in > via forums.
I have no idea what you mean. Could you please give me an example of a forum through which people "come" to rec.food.cooking? Are there forums through which you can read and post to Usenet?
On Wed, 4 Nov 2009 18:40:48 -0800 (PST), "Ostap S. B. M. Bender Jr."
<ostap_bender_1...@hotmail.com> wrote: >Are there forums through which you can read and post to Usenet?
I don't know how internet forums work. I only know that many if not most food related internet forums mirror the content of rfc and some of the replies manage to wriggle their way back here.
-- I love cooking with wine. Sometimes I even put it in the food.
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