Need Opinions (Long)

"Duke of URL" wrote in message

Philp, it's too bad no one ever taught you either grammar or courtesy.

Isn't it? I grieve over it on long winter nights....

On 2005-03-01, Mary penned:

"Monique Y. Mudama" wrote in message
...

I have a recipe for burgers that are half-mushroom ... even messier than
normal burgers to make, but they were low-fat and very flavorful. DH
calls
them "meatloaf burgers" because I guess that's what he thinks they taste
like.

We love mushrooms. Care to share your recipe?


It's actually from a book, so I'll be happy to email it to you but I don't
think it would be appropriate to post it on a newsgroup.

--
monique, who spoils Oscar unmercifully

pictures: http://www.bounceswoosh.org/rpca

In article 1109715149.3a501645933494debbb44ad732e02956@teran ews,
"Mary" wrote:

"Monique Y. Mudama" wrote in message
...
On 2005-03-01, Mary penned:

It is the best. I am a big fan of generics that cost less, but I have
tried
every single brand of Dijon I could find and Grey Poupon Country Style
is
the best best best, worth every bit of the $3 per jar it costs. It has
moved
me to stop putting mayo on my hamburger, now I use just mustard, it is
so
delicious. Now if I could just give up the burger altogether. Baby
steps.

Well, maybe it's worth trying at some point.

It is wonderful in deviled eggs, too.


I have a recipe for burgers that are half-mushroom ... even messier than
normal burgers to make, but they were low-fat and very flavorful. DH
calls
them "meatloaf burgers" because I guess that's what he thinks they taste
like.


We love mushrooms. Care to share your recipe?



There is a classic French mushroom preparation, that I think of as a
"pantry" ingredient such as stocks. In my experience, both the recipe
and application of duxelles is wider than the cookbooks suggest. The
nice thing is that it works very well with mushrooms that are getting a
little old and soggy.

Essentially, you heat minced mushrooms with some other minced aromatics
-- onion, green onion, or, traditionally, shallot -- with a bit of
butter or olive oil. Celery will also add to it, and perhaps black
pepper. Don't let the temperature get high enough to consider it
sauteeing.

You are trying to do two things: caramelize the onion-family items, and
take most of the moisture out of the mushrooms. Start with the onions,
and as they turn transparent and a bit yellow, add the mushrooms,
stirring VERY frequently.

Eventually, you will see less steam coming off, and it's time to take it
off the flame. Ideally, you've used just enough cooking fat to be a
binder -- a very small amount of butter could be added at the end. The
final product is a coarse paste, and should keep fairly indefinitely in
the refrigerator.

It's something with which you want to experiment. Folding some into
some scrambled eggs is one flavor enhancer, but you'll find many other
uses. A little bit deepens a brown sauce. Toss some in with green beans
or dried beans.

On Tue, 01 Mar 2005 13:43:46 -0500, Howard Berkowitz
yodeled:


Don't worry, I don't consider you an asshole. I am precise with my
language, and recognize that an anus has at least one useful functfion.


What is your experience?

With cats, obviously much more than you.




Aw, don't waste it, Howard. If you notice, this guy hasn't posted on
a single other topic in the forum, and IMO outed himself as a troll.
Recipe time. Curry, anyone?



Theresa
Stinky Pictures: http://community.webshots.com/album/125591586JWEFwh
My Blog: http://www.humanitas.blogspot.com

"Monique Y. Mudama" wrote:.

We love mushrooms. Care to share your recipe?


It's actually from a book, so I'll be happy to email it to you but I don't
think it would be appropriate to post it on a newsgroup.


Got it, thanks! It sounds like a great way to make a healthier
burger. I appreciate your taking the time to type it in. 8)

On Tue, 1 Mar 2005 17:41:46 -0500, "Phil P."
yodeled:


"Duke of URL" wrote in message

Philp, it's too bad no one ever taught you either grammar or courtesy.

Isn't it? I grieve over it on long winter nights....



Turkey Wraps with Chipotle Mayonnaise

1/2 cup mayonnaise
3 tablespoons chopped fresh cilantro
1 green onion, minced
1 tablespoon minced canned chipotle chilies in adobo
1 teaspoon fresh lime juice
2 10-inch-diameter flour tortillas (plain or flavored)
8 ounces thinly sliced smoked turkey
2 romaine lettuce leaves, center rib cut away
Combine mayonnaise, cilantro, green onion, chipotle chilies and lime
juice in small bowl; stir to blend. Season chipotle mayonnaise with
salt. Arrange tortillas on work surface. Spread each with half of
mayonnaise; top with turkey and lettuce. Roll up tortillas tightly,
enclosing filling. Cut each wrap in half.


Makes 2 servings; can be doubled.

Theresa
Stinky Pictures: http://community.webshots.com/album/125591586JWEFwh
My Blog: http://www.humanitas.blogspot.com

"Christina Websell" wrote in message
...

"Phil P." wrote in message
...

"Howard Berkowitz" wrote in message
...
In article , "Phil P."
wrote:

"Howard Berkowitz" wrote in message
...
In article , "Phil P."
wrote:

"Howard Berkowitz" wrote in message
...
In article
.net,
"Phil P." wrote:

Are you applying for job here?! I didn't ask you for your
curriculum
vitae.
LOL!

No, but since you've decided to act superior and all-knowing,

You see, that's the point you can't see through your academic
credentials,
I'm not all-knowing that's why I rerun the tests when I get back
questionable or unusual test results that I don't understand
before
I
put
a cat through a battery of stressful tests.

Let me get this straight. You get back results you don't
understand.
You
rerun them to see if there is anything different.

Yes! I'm glad you finally got it! Took you long enough. LOL!




Do the ideas of "statistical significance" and "predictive power" have
any meaning to you? So now you have two results. If they differ,

It looks like you didn't get it after all... I give up on you Howie.
You
just don't know enough about cats.

I need to understand this argument a bit better. Are you a qualified
veterinary surgeon who specialises in cats, Phil?

Nope. I just work with a lot of cats and a lot of vets for many years.
Whenever we get back questionable results, every vet I've ever worked with
simply retests the cats. Howie seems to have a problem with that because
its too simple and also because he doesn't know much about cats.

You see, its not unusual for and older cat to become azotemic or
hyperglycemic or have a high WBC count from a trip to the vet - its called
the "white coat effect". Retesting the cat after allowing her to calm down
and adjust to all the other animal scents in the office, more often than
not, will produce a more accurate result. I've seen this happen many, many
times.

Howie doesn't understand that because he's too wrapped up in his credentials
and not enough in cats.

Phil

"Kreisleriana" wrote in message
...
On Tue, 01 Mar 2005 13:43:46 -0500, Howard Berkowitz
yodeled:


Don't worry, I don't consider you an asshole. I am precise with my
language, and recognize that an anus has at least one useful functfion.


What is your experience?

With cats, obviously much more than you.




Aw, don't waste it, Howard. If you notice, this guy hasn't posted on
a single other topic in the forum, and IMO outed himself as a troll.

You figured that out! Nothing escapes your lightening quick perception...
except the fact that this topic was crossposted...

"Howard Berkowitz" wrote
We love mushrooms. Care to share your recipe?


There is a classic French mushroom preparation, that I think of as a
"pantry" ingredient such as stocks. In my experience, both the recipe
and application of duxelles is wider than the cookbooks suggest. The
nice thing is that it works very well with mushrooms that are getting a
little old and soggy.

Essentially, you heat minced mushrooms with some other minced aromatics
-- onion, green onion, or, traditionally, shallot -- with a bit of
butter or olive oil. Celery will also add to it, and perhaps black
pepper. Don't let the temperature get high enough to consider it
sauteeing.

You are trying to do two things: caramelize the onion-family items, and
take most of the moisture out of the mushrooms. Start with the onions,
and as they turn transparent and a bit yellow, add the mushrooms,
stirring VERY frequently.

Eventually, you will see less steam coming off, and it's time to take it
off the flame. Ideally, you've used just enough cooking fat to be a
binder -- a very small amount of butter could be added at the end. The
final product is a coarse paste, and should keep fairly indefinitely in
the refrigerator.

It's something with which you want to experiment. Folding some into
some scrambled eggs is one flavor enhancer, but you'll find many other
uses. A little bit deepens a brown sauce. Toss some in with green beans
or dried beans.

Ooo, this sounds fabulous. I regularly make omelets. We love
asparagus and cheddar omelets with just the firm part of the tomato
added inside and on top. Thanks. I've added this to the recipe file.

On Tue, 1 Mar 2005 18:10:08 -0500, "Phil P."
yodeled:


"Kreisleriana" wrote in message
.. .
On Tue, 01 Mar 2005 13:43:46 -0500, Howard Berkowitz
yodeled:


Don't worry, I don't consider you an asshole. I am precise with my
language, and recognize that an anus has at least one useful functfion.


What is your experience?

With cats, obviously much more than you.




Aw, don't waste it, Howard. If you notice, this guy hasn't posted on
a single other topic in the forum, and IMO outed himself as a troll.

You figured that out! Nothing escapes your lightening quick perception...
except the fact that this topic was crossposted...

Saw that too. Plonk



Theresa
Stinky Pictures: http://community.webshots.com/album/125591586JWEFwh
My Blog: http://www.humanitas.blogspot.com