What's coming out of your kitchen this middle of the month Thursday?
Never mind Dave, I can guess what's waiting your kitchen. 🦃
Here, it was Rancher's Brisket Burnt Ends beef & pork smoked sausage.
These are coming out Mesquite, TX and are rather fat sausages. Nice
snap to the casing when bitten into, but I can't say I tasted any brisket; still good though.
~
What's coming out of your kitchen this middle of the month Thursday?
Never mind Dave, I can guess what's waiting your kitchen. 🦃
Here, it was Rancher's Brisket Burnt Ends beef & pork smoked sausage.
These are coming out Mesquite, TX and are rather fat sausages. Nice
snap to the casing when bitten into, but I can't say I tasted any brisket; still good though.
On 10/15/2026 6:54 PM, ItsJoanNotJoAnn@webtv.net wrote:
What's coming out of your kitchen this middle of the month Thursday?
Never mind Dave, I can guess what's waiting your kitchen. 🦃
Grilled cheese with pulled pork.
I enjoy grilled cheese but don't have it often as I rarely buy sliced
bread. A loaf is too much for me. This morning however, I noticed
Sarah Lee has a "half loaf" that is more suitable and won't take up half
the freezer
Ed P <esp@snet.n> posted:
On 10/15/2026 6:54 PM, ItsJoanNotJoAnn@webtv.net wrote:
Grilled cheese with pulled pork.
What's coming out of your kitchen this middle of the month Thursday?
Never mind Dave, I can guess what's waiting your kitchen. 🦃
I enjoy grilled cheese but don't have it often as I rarely buy sliced
bread. A loaf is too much for me. This morning however, I noticed
Sarah Lee has a "half loaf" that is more suitable and won't take up half
the freezer
Yes, those half loaves are nice. Here there is Bunny bread, Lewis Brothers, and Kroger half loaves. Lewis and Kroger offer many different flavors such as butter, soft white, potato, etc. I'll have to look Friday when I'm at
the store to see if they're stocking Sara.
There's only one of this. https://www.walmart.com/ip/Brownberry-Natural-Wheat-Bread-24-oz/10449439
What's coming out of your kitchen this middle of the month Thursday?
Never mind Dave, I can guess what's waiting your kitchen. 🦃
Here, it was Rancher's Brisket Burnt Ends beef & pork smoked sausage.
These are coming out Mesquite, TX and are rather fat sausages. Nice
snap to the casing when bitten into, but I can't say I tasted any brisket; still good though.
On 10/15/2026 6:54 PM, ItsJoanNotJoAnn@webtv.net wrote:
What's coming out of your kitchen this middle of the month Thursday?
Never mind Dave, I can guess what's waiting your kitchen. 🦃
Here, it was Rancher's Brisket Burnt Ends beef & pork smoked sausage.
These are coming out Mesquite, TX and are rather fat sausages. Nice
snap to the casing when bitten into, but I can't say I tasted any brisket; >> still good though.
~
Grilled cheese with pulled pork.
I enjoy grilled cheese but don't have it often as I rarely buy sliced
bread. A loaf is too much for me. This morning however, I noticed
Sarah Lee has a "half loaf" that is more suitable and won't take up half
the freezer
On 10/15/2026 10:32 PM, Bryan Simmons wrote:
There's only one of this.
https://www.walmart.com/ip/Brownberry-Natural-Wheat-Bread-24-oz/10449439
Good, they can keep it.
First, I don't like wheat bread
Second, it is 24 oz and what I bought is 12 oz, more to my needs.
On 2026-10-16, Ed P <esp@snet.n> wrote:
On 10/15/2026 10:32 PM, Bryan Simmons wrote:
There's only one of this.
https://www.walmart.com/ip/Brownberry-Natural-Wheat-Bread-24-oz/10449439 >>>
Good, they can keep it.
First, I don't like wheat bread
Second, it is 24 oz and what I bought is 12 oz, more to my needs.
Third, it's too sweet.
On 10/15/2026 10:32 PM, Bryan Simmons wrote:
There's only one of this. https://www.walmart.com/ip/Brownberry-Natural-Wheat-Bread-24-oz/10449439
Good, they can keep it.
First, I don't like wheat bread
Second, it is 24 oz and what I bought is 12 oz, more to my needs.
Ed P <esp@snet.n> posted:
On 10/15/2026 10:32 PM, Bryan Simmons wrote:
Good, they can keep it.There's only one of this.
https://www.walmart.com/ip/Brownberry-Natural-Wheat-Bread-24-oz/10449439 >>
First, I don't like wheat bread
Second, it is 24 oz and what I bought is 12 oz, more to my needs.
Maybe it's just me, but I don't like wheat bread either. No matter who
makes it, and I've had the one Bryan posted the link to, they ALL have
an unpleasant twang to them to me. It brings to mind the statement I've
read here from others on this group stating their dislike for reheated
meat (beef?). It produces a flavor they don't like whereas I can't
discern any difference. Wheat bread gets the same reaction from me as
does meat to them.
Plus, it goes without saying, whatever bread is used for sandwiches of
any sort, it changes the flavor profile of that sandwich.
Ed P <esp@snet.n> posted:
On 10/15/2026 10:32 PM, Bryan Simmons wrote:
There's only one of this.
https://www.walmart.com/ip/Brownberry-Natural-Wheat-Bread-24-oz/10449439 >>>
Good, they can keep it.
First, I don't like wheat bread
Second, it is 24 oz and what I bought is 12 oz, more to my needs.
Maybe it's just me, but I don't like wheat bread either. No matter who
makes it, and I've had the one Bryan posted the link to, they ALL have
an unpleasant twang to them to me. It brings to mind the statement I've
read here from others on this group stating their dislike for reheated
meat (beef?). It produces a flavor they don't like whereas I can't
discern any difference. Wheat bread gets the same reaction from me as
does meat to them.
Plus, it goes without saying, whatever bread is used for sandwiches of
any sort, it changes the flavor profile of that sandwich.
What's coming out of your kitchen this middle of the month Thursday?
Never mind Dave, I can guess what's waiting your kitchen. 🦃
Here, it was Rancher's Brisket Burnt Ends beef & pork smoked sausage.
These are coming out Mesquite, TX and are rather fat sausages. Nice
snap to the casing when bitten into, but I can't say I tasted any brisket; still good though.
~
On Fri, 16 Oct 2026 15:54:29 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Ed P <esp@snet.n> posted:
On 10/15/2026 10:32 PM, Bryan Simmons wrote:
Good, they can keep it.There's only one of this.
https://www.walmart.com/ip/Brownberry-Natural-Wheat-Bread-24-oz/10449439 >>>
First, I don't like wheat bread
Second, it is 24 oz and what I bought is 12 oz, more to my needs.
Maybe it's just me, but I don't like wheat bread either. No matter who >>makes it, and I've had the one Bryan posted the link to, they ALL have
an unpleasant twang to them to me. It brings to mind the statement I've >>read here from others on this group stating their dislike for reheated
meat (beef?). It produces a flavor they don't like whereas I can't >>discern any difference. Wheat bread gets the same reaction from me as
does meat to them.
Plus, it goes without saying, whatever bread is used for sandwiches of
any sort, it changes the flavor profile of that sandwich.
Is wheat bread made from a mix of bread flour and whole grain flour?
And do youse never eat 100% whole grain bread?
I made some lasagna last night. Most of it got frozen. Breakfast was ahi fried
rice. It was pretty tasty.
On 2026-10-16, Uncle Bruce <Bruce@invalid.invalid> wrote:
On Fri, 16 Oct 2026 15:54:29 GMT, ItsJoanNotJoAnn@webtv.net >><user4742@newsgrouper.org.invalid> wrote:
Ed P <esp@snet.n> posted:
On 10/15/2026 10:32 PM, Bryan Simmons wrote:
Good, they can keep it.There's only one of this.
https://www.walmart.com/ip/Brownberry-Natural-Wheat-Bread-24-oz/10449439 >>>>
First, I don't like wheat bread
Second, it is 24 oz and what I bought is 12 oz, more to my needs.
Maybe it's just me, but I don't like wheat bread either. No matter who >>>makes it, and I've had the one Bryan posted the link to, they ALL have
an unpleasant twang to them to me. It brings to mind the statement I've >>>read here from others on this group stating their dislike for reheated >>>meat (beef?). It produces a flavor they don't like whereas I can't >>>discern any difference. Wheat bread gets the same reaction from me as >>>does meat to them.
Plus, it goes without saying, whatever bread is used for sandwiches of >>>any sort, it changes the flavor profile of that sandwich.
Is wheat bread made from a mix of bread flour and whole grain flour?
Yes.
And do youse never eat 100% whole grain bread?
I don't. The texture is unsatisfactory.
On 2026-10-16 5:35 p.m., dsi1 wrote:
~
I made some lasagna last night. Most of it got frozen. Breakfast was ahi fried
rice. It was pretty tasty.
Last night I picked up a heat and serve piece of lasagna from the
Italian take out. It was really good.
On 2026-10-16, Uncle Bruce <Bruce@invalid.invalid> wrote:
Is wheat bread made from a mix of bread flour and whole grain flour?
Yes.
And do youse never eat 100% whole grain bread?
I don't. The texture is unsatisfactory.
I must be the odd one out here. I rarely buy white bread. The exception
is the Italian bread I get from a local bakery. My usual bread is a
whole grain bread from the corner bakery. Commercially made whole wheat bread basically sucks, though IMO it is not as bad as the factory white bread. I feel sorry for people who rely on grocery stores for their
bread. Bakery is the way to go, but even better if you can make it
yourself.
On 10/16/2026 6:26 PM, Dave Smith wrote:
I must be the odd one out here. I rarely buy white bread. The exception
is the Italian bread I get from a local bakery. My usual bread is a
whole grain bread from the corner bakery. Commercially made whole wheat
bread basically sucks, though IMO it is not as bad as the factory white
bread. I feel sorry for people who rely on grocery stores for their
bread. Bakery is the way to go, but even better if you can make it
yourself.
White serves a purpose, but is far from the best. Depending on the
meal, a good sourdough or Italian is great.
One thing I miss is a really good rye bread. I don't think it exists in >Florida. Years ago in Philadelphia I had a choice of four great
bakeries, in CT I used to drive 30 miles to get good kielbasa and rye
bread.
On 10/16/2026 6:26 PM, Dave Smith wrote:
I must be the odd one out here. I rarely buy white bread. The
exception is the Italian bread I get from a local bakery. My usual
bread is a whole grain bread from the corner bakery. Commercially made
whole wheat bread basically sucks, though IMO it is not as bad as the
factory white bread. I feel sorry for people who rely on grocery
stores for their bread. Bakery is the way to go, but even better if
you can make it yourself.
White serves a purpose, but is far from the best. Depending on the
meal, a good sourdough or Italian is great.
One thing I miss is a really good rye bread. I don't think it exists in Florida. Years ago in Philadelphia I had a choice of four great
bakeries, in CT I used to drive 30 miles to get good kielbasa and rye
bread.
On Fri, 16 Oct 2026 19:54:19 -0400, Ed P <esp@snet.n> wrote:
On 10/16/2026 6:26 PM, Dave Smith wrote:
I must be the odd one out here. I rarely buy white bread. The exception
is the Italian bread I get from a local bakery. My usual bread is a
whole grain bread from the corner bakery. Commercially made whole wheat
bread basically sucks, though IMO it is not as bad as the factory white
bread. I feel sorry for people who rely on grocery stores for their
bread. Bakery is the way to go, but even better if you can make it
yourself.
White serves a purpose, but is far from the best. Depending on the
meal, a good sourdough or Italian is great.
Sourdough can well be white and isn't Italian often white?
One thing I miss is a really good rye bread. I don't think it exists in
Florida. Years ago in Philadelphia I had a choice of four great
bakeries, in CT I used to drive 30 miles to get good kielbasa and rye
bread.
It's hard to find here too. It's too Anglo here.
Uncle Bruce wrote on 10/16/2026 7:05 PM:
On Fri, 16 Oct 2026 19:54:19 -0400, Ed P <esp@snet.n> wrote:
On 10/16/2026 6:26 PM, Dave Smith wrote:
I must be the odd one out here. I rarely buy white bread. The exception >>>> is the Italian bread I get from a local bakery. My usual bread is a
whole grain bread from the corner bakery. Commercially made whole wheat >>>> bread basically sucks, though IMO it is not as bad as the factory white >>>> bread. I feel sorry for people who rely on grocery stores for their
bread. Bakery is the way to go, but even better if you can make it
yourself.
White serves a purpose, but is far from the best. Depending on the
meal, a good sourdough or Italian is great.
Sourdough can well be white and isn't Italian often white?
One thing I miss is a really good rye bread. I don't think it exists in >>> Florida. Years ago in Philadelphia I had a choice of four great
bakeries, in CT I used to drive 30 miles to get good kielbasa and rye
bread.
It's hard to find here too. It's too Anglo here.
Just order it and stop whining.
On 10/16/2026 6:26 PM, Dave Smith wrote:
I must be the odd one out here. I rarely buy white bread. The
exception is the Italian bread I get from a local bakery. My usual
bread is a whole grain bread from the corner bakery. Commercially made
whole wheat bread basically sucks, though IMO it is not as bad as the
factory white bread. I feel sorry for people who rely on grocery
stores for their bread. Bakery is the way to go, but even better if
you can make it yourself.
White serves a purpose, but is far from the best. Depending on the
meal, a good sourdough or Italian is great.
One thing I miss is a really good rye bread. I don't think it exists in Florida. Years ago in Philadelphia I had a choice of four great
bakeries, in CT I used to drive 30 miles to get good kielbasa and rye
bread.
On 2026-10-16 5:40 p.m., Cindy Hamilton wrote:
On 2026-10-16, Uncle Bruce <Bruce@invalid.invalid> wrote:
Is wheat bread made from a mix of bread flour and whole grain flour?
Yes.
And do youse never eat 100% whole grain bread?
I don't. The texture is unsatisfactory.
I must be the odd one out here. I rarely buy white bread. The exception
is the Italian bread I get from a local bakery. My usual bread is a
whole grain bread from the corner bakery. Commercially made whole wheat bread basically sucks, though IMO it is not as bad as the factory white bread. I feel sorry for people who rely on grocery stores for their
bread. Bakery is the way to go, but even better if you can make it
yourself.
I must be the odd one out here. I rarely buy white bread. The exception
is the Italian bread I get from a local bakery. My usual bread is a
whole grain bread from the corner bakery. Commercially made whole wheat bread basically sucks, though IMO it is not as bad as the factory white bread. I feel sorry for people who rely on grocery stores for their
bread. Bakery is the way to go, but even better if you can make it yourself.
Ed P wrote on 10/16/2026 6:54 PM:.
On 10/16/2026 6:26 PM, Dave Smith wrote:
I must be the odd one out here. I rarely buy white bread. The
exception is the Italian bread I get from a local bakery. My usual
bread is a whole grain bread from the corner bakery. Commercially
made whole wheat bread basically sucks, though IMO it is not as bad
as the factory white bread. I feel sorry for people who rely on
grocery stores for their bread. Bakery is the way to go, but even
better if you can make it yourself.
White serves a purpose, but is far from the best. Depending on the
meal, a good sourdough or Italian is great.
One thing I miss is a really good rye bread. I don't think it exists
in Florida. Years ago in Philadelphia I had a choice of four great
bakeries, in CT I used to drive 30 miles to get good kielbasa and rye
bread.
The simple solution is to have those products sent via fedex overnight service.
Surely you can afford to pay a little for the shipping charge.
On 10/16/2026 6:26 PM, Dave Smith wrote:
On 2026-10-16 5:40 p.m., Cindy Hamilton wrote:
On 2026-10-16, Uncle Bruce <Bruce@invalid.invalid> wrote:
Is wheat bread made from a mix of bread flour and whole grain flour?
Yes.
And do youse never eat 100% whole grain bread?
I don't. The texture is unsatisfactory.
I must be the odd one out here. I rarely buy white bread. The exception
is the Italian bread I get from a local bakery. My usual bread is a
whole grain bread from the corner bakery. Commercially made whole wheat
bread basically sucks, though IMO it is not as bad as the factory white
bread. I feel sorry for people who rely on grocery stores for their
bread. Bakery is the way to go, but even better if you can make it
yourself.
I also don't care much for wheat bread. Surprisingly the kids like it,
so I buy some for them, but it's usually a decent brand of Italian bread
for me. Sometimes a good rye is nice, also.
On Fri, 16 Oct 2026 19:54:19 -0400, Ed P <esp@snet.n> wrote:
On 10/16/2026 6:26 PM, Dave Smith wrote:
I must be the odd one out here. I rarely buy white bread. The exception
is the Italian bread I get from a local bakery. My usual bread is a
whole grain bread from the corner bakery. Commercially made whole wheat
bread basically sucks, though IMO it is not as bad as the factory white
bread. I feel sorry for people who rely on grocery stores for their
bread. Bakery is the way to go, but even better if you can make it
yourself.
White serves a purpose, but is far from the best. Depending on the
meal, a good sourdough or Italian is great.
Sourdough can well be white and isn't Italian often white?
One thing I miss is a really good rye bread. I don't think it exists in
Florida. Years ago in Philadelphia I had a choice of four great
bakeries, in CT I used to drive 30 miles to get good kielbasa and rye
bread.
It's hard to find here too. It's too Anglo here.
On 10/16/2026 8:05 PM, Uncle Bruce wrote:
On Fri, 16 Oct 2026 19:54:19 -0400, Ed P <esp@snet.n> wrote:
On 10/16/2026 6:26 PM, Dave Smith wrote:
I must be the odd one out here. I rarely buy white bread. The exception >>>> is the Italian bread I get from a local bakery. My usual bread is a
whole grain bread from the corner bakery. Commercially made whole wheat >>>> bread basically sucks, though IMO it is not as bad as the factory white >>>> bread. I feel sorry for people who rely on grocery stores for their
bread. Bakery is the way to go, but even better if you can make it
yourself.
White serves a purpose, but is far from the best. Depending on the
meal, a good sourdough or Italian is great.
Sourdough can well be white and isn't Italian often white?
Yes, but different texture and taste. I slice of Italian is great with >sauce, but regular white bread would just be a sloggy mess.
On Fri, 16 Oct 2026 21:40:06 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-10-16, Uncle Bruce <Bruce@invalid.invalid> wrote:
Is wheat bread made from a mix of bread flour and whole grain flour?
Yes.
And do youse never eat 100% whole grain bread?
I don't. The texture is unsatisfactory.
But does that mean you only eat white bread?
On Fri, 16 Oct 2026 21:43:23 -0400, Michael Trew
<michael.trew@att.net> wrote:
On 10/16/2026 6:26 PM, Dave Smith wrote:
On 2026-10-16 5:40 p.m., Cindy Hamilton wrote:
On 2026-10-16, Uncle Bruce <Bruce@invalid.invalid> wrote:
Is wheat bread made from a mix of bread flour and whole grain flour?
Yes.
And do youse never eat 100% whole grain bread?
I don't. The texture is unsatisfactory.
I must be the odd one out here. I rarely buy white bread. The exception >>> is the Italian bread I get from a local bakery. My usual bread is a
whole grain bread from the corner bakery. Commercially made whole wheat >>> bread basically sucks, though IMO it is not as bad as the factory white >>> bread. I feel sorry for people who rely on grocery stores for their
bread. Bakery is the way to go, but even better if you can make it
yourself.
I also don't care much for wheat bread. Surprisingly the kids like it,
so I buy some for them, but it's usually a decent brand of Italian bread >>for me. Sometimes a good rye is nice, also.
Isn't white bread also wheat bread?
On 2026-10-16, Uncle Bruce <Bruce@invalid.invalid> wrote:
On Fri, 16 Oct 2026 21:40:06 -0000 (UTC), Cindy Hamilton >><chamilton5280@invalid.com> wrote:
On 2026-10-16, Uncle Bruce <Bruce@invalid.invalid> wrote:
Is wheat bread made from a mix of bread flour and whole grain flour?
Yes.
And do youse never eat 100% whole grain bread?
I don't. The texture is unsatisfactory.
But does that mean you only eat white bread?
I eat bread made from a mixture of refined and whole wheat flour.
Although yesterday I ate some bread made from refined wheat
flour and whole rye flour.
It's quite difficult to find supermarket bread of any sort that
doesn't have sugar as the third or fourth ingredient: before salt
or yeast. Which is why I don't buy bread at the supermarket.
Wheat bread is particularly prone to sweetness; they use sugar
to maintain moisture.
On 2026-10-17, Uncle Bruce <Bruce@invalid.invalid> wrote:
On Fri, 16 Oct 2026 21:43:23 -0400, Michael Trew
<michael.trew@att.net> wrote:
I also don't care much for wheat bread. Surprisingly the kids like it, >>>so I buy some for them, but it's usually a decent brand of Italian bread >>>for me. Sometimes a good rye is nice, also.
Isn't white bread also wheat bread?
Wikipedia to the rescue:
"Whole wheat bread or wholemeal bread is a type of bread made using flour >that is partly or entirely milled from whole or almost-whole wheat
grains, see whole-wheat flour and whole grain. It is one kind of brown
bread. Synonyms or near-synonyms for whole-wheat bread outside the
United States (e.g., the UK) are whole grain bread or wholemeal bread.
*Some regions of the US simply called the bread wheat bread, a comparison
to white bread.*"
It's quite difficult to find supermarket bread of any sort that
doesn't have sugar as the third or fourth ingredient
On Sat, 17 Oct 2026 09:10:20 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-10-17, Uncle Bruce <Bruce@invalid.invalid> wrote:
On Fri, 16 Oct 2026 21:43:23 -0400, Michael Trew
<michael.trew@att.net> wrote:
I also don't care much for wheat bread. Surprisingly the kids like it, >>>>so I buy some for them, but it's usually a decent brand of Italian bread >>>>for me. Sometimes a good rye is nice, also.
Isn't white bread also wheat bread?
Wikipedia to the rescue:
"Whole wheat bread or wholemeal bread is a type of bread made using flour >>that is partly or entirely milled from whole or almost-whole wheat
grains, see whole-wheat flour and whole grain. It is one kind of brown >>bread. Synonyms or near-synonyms for whole-wheat bread outside the
United States (e.g., the UK) are whole grain bread or wholemeal bread. >>*Some regions of the US simply called the bread wheat bread, a comparison >>to white bread.*"
White bread is made from wheat, with bits from the wheat removed.
Whole wheat bread still has (more of) those bits in the flour. It's
better for you but has a more adult taste.
On 10/16/2026 6:26 PM, Dave Smith wrote:
On 2026-10-16 5:40 p.m., Cindy Hamilton wrote:
On 2026-10-16, Uncle Bruce <Bruce@invalid.invalid> wrote:
Is wheat bread made from a mix of bread flour and whole grain flour?
Yes.
And do youse never eat 100% whole grain bread?
I don't. The texture is unsatisfactory.
I must be the odd one out here. I rarely buy white bread. The
exception is the Italian bread I get from a local bakery. My usual
bread is a whole grain bread from the corner bakery. Commercially made
whole wheat bread basically sucks, though IMO it is not as bad as the
factory white bread. I feel sorry for people who rely on grocery
stores for their bread. Bakery is the way to go, but even better if
you can make it yourself.
I also don't care much for wheat bread. Surprisingly the kids like it,
so I buy some for them, but it's usually a decent brand of Italian bread
for me. Sometimes a good rye is nice, also.
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-10-16 5:35 p.m., dsi1 wrote:
~
Last night I picked up a heat and serve piece of lasagna from the
I made some lasagna last night. Most of it got frozen. Breakfast was ahi fried
rice. It was pretty tasty.
Italian take out. It was really good.
Really good is good. I've never had really good lasagna - probably because I don't
really like lasagna. OTOH, having some lasagna in the freezer that can be ready
to eat in a couple of minutes is pretty good. I'm the kind of guy that doesn't
like to pre-boil the noodles. If I was Italian I might do something like that.
OTOH, there's probably some Italian cooks that are lazy too. Here's a Mexican lasagna.
https://photos.app.goo.gl/V1sRqPZJNnxGiRpUA
I find it difficult to believe that there is decent Italian bread to be found outside of Pittsburgh. In St. Louis, I drive to our Italian neighborhood (The Hill), because that is the only place to buy decent Italian bread. *Decent* Italian bread is not on the shelf at Giant Eagle.
On 2026-10-17, Uncle Bruce <Bruce@invalid.invalid> wrote:
On Sat, 17 Oct 2026 09:10:20 -0000 (UTC), Cindy Hamilton >><chamilton5280@invalid.com> wrote:
On 2026-10-17, Uncle Bruce <Bruce@invalid.invalid> wrote:
On Fri, 16 Oct 2026 21:43:23 -0400, Michael Trew >>>><michael.trew@att.net> wrote:
I also don't care much for wheat bread. Surprisingly the kids like it, >>>>>so I buy some for them, but it's usually a decent brand of Italian bread >>>>>for me. Sometimes a good rye is nice, also.
Isn't white bread also wheat bread?
Wikipedia to the rescue:
"Whole wheat bread or wholemeal bread is a type of bread made using flour >>>that is partly or entirely milled from whole or almost-whole wheat >>>grains, see whole-wheat flour and whole grain. It is one kind of brown >>>bread. Synonyms or near-synonyms for whole-wheat bread outside the
United States (e.g., the UK) are whole grain bread or wholemeal bread. >>>*Some regions of the US simply called the bread wheat bread, a comparison >>>to white bread.*"
White bread is made from wheat, with bits from the wheat removed.
Whole wheat bread still has (more of) those bits in the flour. It's
better for you but has a more adult taste.
Everybody has preferences. I like wheat bran and oat bran, but
rice bran has an odd astringency that I don't care for.
Ah, here we go:
Astringent Mouthfeel: Creates a drying, puckering sensation in the
mouth, driven by natural plant compounds and tannins present in the
outer bran layer.
I used to dislike aged cheeses because of:
Histamine Sensitivity: During the aging and fermentation of cheeses >(especially sharp cheddars, Parmesan, Gruyère, and provolone), bacterial >enzymes break down amino acids into histamine. This can stimulate the >trigeminal nerve in your mouth and cause a mild burning, tingling, or >prickling feeling. This is a chemical sensitivity rather than a true
immune allergy.
It seems to have abated sometime in the last few decades.
On 10/16/2026 5:20 PM, dsi1 wrote:
Dave Smith <adavid.smith@sympatico.ca> posted:
Last night I picked up a heat and serve piece of lasagna from the
Italian take out. It was really good.
Really good is good. I've never had really good lasagna - probably because I don't
really like lasagna. OTOH, having some lasagna in the freezer that can be ready
to eat in a couple of minutes is pretty good. I'm the kind of guy that doesn't
like to pre-boil the noodles. If I was Italian I might do something like that.
OTOH, there's probably some Italian cooks that are lazy too. Here's a Mexican
lasagna.
https://photos.app.goo.gl/V1sRqPZJNnxGiRpUA
Amazingly, frozen Stouffer's lasagna is pretty good. Probably better
than most folks make at home. About 10 years ago, I stayed at Target for >lunch because of the weather. Typically, I drove home for lunch. That
day, I bought a Stouffer's lasagna to microwave in the break room, and
it was very good.
On 10/16/2026 5:20 PM, dsi1 wrote:
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-10-16 5:35 p.m., dsi1 wrote:
~
Last night I picked up a heat and serve piece of lasagna from the
I made some lasagna last night. Most of it got frozen. Breakfast was ahi fried
rice. It was pretty tasty.
Italian take out. It was really good.
Really good is good. I've never had really good lasagna - probably because I don't
really like lasagna. OTOH, having some lasagna in the freezer that can be ready
to eat in a couple of minutes is pretty good. I'm the kind of guy that doesn't
like to pre-boil the noodles. If I was Italian I might do something like that.
OTOH, there's probably some Italian cooks that are lazy too. Here's a Mexican
lasagna.
https://photos.app.goo.gl/V1sRqPZJNnxGiRpUA
Amazingly, frozen Stouffer's lasagna is pretty good. Probably better
than most folks make at home. About 10 years ago, I stayed at Target for lunch because of the weather. Typically, I drove home for lunch. That
day, I bought a Stouffer's lasagna to microwave in the break room, and
it was very good.
On 10/17/2026 9:30 AM, Bryan Simmons wrote:
;I find it difficult to believe that there is decent Italian bread to
be found outside of Pittsburgh. In St. Louis, I drive to our Italian
neighborhood (The Hill), because that is the only place to buy decent
Italian bread. *Decent* Italian bread is not on the shelf at Giant Eagle.
Good to know, I can find it in St. Louis. I thought I'd have to drive
to Philadelphia where I know of many places with great Italian bread.
There is none to be had in Florida.
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 10/16/2026 5:20 PM, dsi1 wrote:
Dave Smith <adavid.smith@sympatico.ca> posted:>
On 2026-10-16 5:35 p.m., dsi1 wrote:
~
Last night I picked up a heat and serve piece of lasagna from the
I made some lasagna last night. Most of it got frozen. Breakfast was ahi fried
rice. It was pretty tasty.
Italian take out. It was really good.
Really good is good. I've never had really good lasagna - probably because I don't
really like lasagna. OTOH, having some lasagna in the freezer that can be ready
to eat in a couple of minutes is pretty good. I'm the kind of guy that doesn't
like to pre-boil the noodles. If I was Italian I might do something like that.
OTOH, there's probably some Italian cooks that are lazy too. Here's a Mexican
lasagna.
https://photos.app.goo.gl/V1sRqPZJNnxGiRpUA
Amazingly, frozen Stouffer's lasagna is pretty good. Probably better
than most folks make at home. About 10 years ago, I stayed at Target for
lunch because of the weather. Typically, I drove home for lunch. That
day, I bought a Stouffer's lasagna to microwave in the break room, and
it was very good.
A lasagna that can be cooked in a microwave is a great idea. Who the heck has the time to cook a big frozen tray in an oven for over 90 minutes? Not me. I made the coffee this morning. My wife said it was wonderful. It was the Target
house brand. My secret is that I don't measure the coffee and make it on the strong side. We were at Target last night. There was 5 lbs of flour for $2.99.
That's a pretty good deal.
On Sat, 17 Oct 2026 08:37:32 -0500, Bryan Simmons
<bryangsimmons@gmail.com> wrote:
On 10/16/2026 5:20 PM, dsi1 wrote:
Dave Smith <adavid.smith@sympatico.ca> posted:Amazingly, frozen Stouffer's lasagna is pretty good. Probably better
Last night I picked up a heat and serve piece of lasagna from the
Italian take out. It was really good.
Really good is good. I've never had really good lasagna - probably because I don't
really like lasagna. OTOH, having some lasagna in the freezer that can be ready
to eat in a couple of minutes is pretty good. I'm the kind of guy that doesn't
like to pre-boil the noodles. If I was Italian I might do something like that.
OTOH, there's probably some Italian cooks that are lazy too. Here's a Mexican
lasagna.
https://photos.app.goo.gl/V1sRqPZJNnxGiRpUA
than most folks make at home. About 10 years ago, I stayed at Target for
lunch because of the weather. Typically, I drove home for lunch. That
day, I bought a Stouffer's lasagna to microwave in the break room, and
it was very good.
Food Snob Professes Love for TV Dinners
On 10/17/2026 1:36 PM, Uncle Bruce wrote:
On Sat, 17 Oct 2026 08:37:32 -0500, Bryan Simmons
<bryangsimmons@gmail.com> wrote:
On 10/16/2026 5:20 PM, dsi1 wrote:
Dave Smith <adavid.smith@sympatico.ca> posted:Amazingly, frozen Stouffer's lasagna is pretty good. Probably better
Last night I picked up a heat and serve piece of lasagna from the
Italian take out. It was really good.
Really good is good. I've never had really good lasagna - probably
because I don't
really like lasagna. OTOH, having some lasagna in the freezer that
can be ready
to eat in a couple of minutes is pretty good. I'm the kind of guy
that doesn't
like to pre-boil the noodles. If I was Italian I might do something
like that.
OTOH, there's probably some Italian cooks that are lazy too. Here's
a Mexican
lasagna.
https://photos.app.goo.gl/V1sRqPZJNnxGiRpUA
than most folks make at home. About 10 years ago, I stayed at Target for >>> lunch because of the weather. Typically, I drove home for lunch. That
day, I bought a Stouffer's lasagna to microwave in the break room, and
it was very good.
Food Snob Professes Love for TV Dinners
My wife made a fantastic lasagna. She had the time to do it right. Lasagna, like pizza, has many varieties depending on personal taste.
That said, when I was working I'd occasionally buy the Stouffer's on occasion. Half of one would be sufficient for lunch so I'd share it
with Sue, the office manager and we'd have it with a glass of wine.
My wife made a fantastic lasagna. She had the time to do it right. Lasagna, like pizza, has many varieties depending on personal taste.
That said, when I was working I'd occasionally buy the Stouffer's on occasion. Half of one would be sufficient for lunch so I'd share it
with Sue, the office manager and we'd have it with a glass of wine.
On 10/17/2026 2:19 PM, Ed P wrote:
On 10/17/2026 1:36 PM, Uncle Bruce wrote:
Food Snob Professes Love for TV Dinners
My wife made a fantastic lasagna. She had the time to do it right.
Lasagna, like pizza, has many varieties depending on personal taste.
That said, when I was working I'd occasionally buy the Stouffer's on
occasion. Half of one would be sufficient for lunch so I'd share it
with Sue, the office manager and we'd have it with a glass of wine.
When I first worked at Target in 2014, they told me about an eastern >European immigrant who brought a couple of cans of beer to have at
lunch. They had to explain to him that in the USA, you can't drink beer
at work. The Target break room would have been more appealing if they
did allow beer.
On 2026-10-17 3:19 p.m., Ed P wrote:
My wife made a fantastic lasagna. She had the time to do it right.
Lasagna, like pizza, has many varieties depending on personal taste.
That said, when I was working I'd occasionally buy the Stouffer's on
occasion. Half of one would be sufficient for lunch so I'd share it
with Sue, the office manager and we'd have it with a glass of wine.
There a company in Niagara Falls that produces decent lasagna and other
Italian entrees. It is cheaper to buy one of them than to make one
myself but they are small, only 3-4 servings. It is a heck of a lot
cheaper than the lasagna at the Italian takeout where I get my Thursday >night specials but their heat and serve specials are amazing.
With lasagna it is important to use premium ingredients. You need good >mozzarell, Parmesan, ricotta, sauce and pasta. There are much cheaper >brands available, but the good stuff makes a world of difference.
A lasagna that can be cooked in a microwave is a great idea. Who the heck has the time to cook a big frozen tray in an oven for over 90 minutes?
On 2026-10-17, dsi1 <user4746@newsgrouper.org.invalid> wrote:
A lasagna that can be cooked in a microwave is a great idea. Who the heck has
the time to cook a big frozen tray in an oven for over 90 minutes?
I have time to make lasagne from scratch and bake it however long
it takes.
On 2026-10-17 5:39 p.m., Cindy Hamilton wrote:
On 2026-10-17, dsi1 <user4746@newsgrouper.org.invalid> wrote:
A lasagna that can be cooked in a microwave is a great idea. Who the
heck has
the time to cook a big frozen tray in an oven for over 90 minutes?
I have time to make lasagne from scratch and bake it however long
it takes.
I have lots of time to make lasagna too, but there are only two of us
and a recipe for lasagna makes about a dozen servings. That is a lot of leftovers, plus the problem of my wife eating gluten free, so way too
much leftovers for me.
Amazingly, frozen Stouffer's lasagna is pretty good. Probably better
than most folks make at home. About 10 years ago, I stayed at Target
for
lunch because of the weather. Typically, I drove home for lunch. That
day, I bought a Stouffer's lasagna to microwave in the break room, and >>>> it was very good.
Food Snob Professes Love for TV Dinners
My wife made a fantastic lasagna. She had the time to do it right.
Lasagna, like pizza, has many varieties depending on personal taste.
That said, when I was working I'd occasionally buy the Stouffer's on
occasion. Half of one would be sufficient for lunch so I'd share it
with Sue, the office manager and we'd have it with a glass of wine.
When I first worked at Target in 2014, they told me about an eastern European immigrant who brought a couple of cans of beer to have at
lunch. They had to explain to him that in the USA, you can't drink beer
at work. The Target break room would have been more appealing if they
did allow beer.
On 10/17/2026 4:08 PM, Bryan Simmons wrote:When I worked in the maintenance branch there were a few of our
When I first worked at Target in 2014, they told me about an eastern
European immigrant who brought a couple of cans of beer to have at
lunch. They had to explain to him that in the USA, you can't drink
beer at work. The Target break room would have been more appealing if
they did allow beer.
We were fortunate. Small company, only a couple of people in the office that used the fridge so we kept some wine for certain meals.
For morning coffee, Wednesday was onion bagels, Thursday was McDs
breakfast sandwiches, Friday was donuts.
I started there in 1990, Sue came along in 1991. .We had coffee in the morning and lunch most every day. We worked together for about 25
years. We still talk every Saturday morning.
Life certainly has lots going on, we give each other consistency you can count on.
I started there in 1990, Sue came along in 1991. .We had coffee in
the morning and lunch most every day. We worked together for about 25
years. We still talk every Saturday morning.
Life certainly has lots going on, we give each other consistency you
can count on.
Nice to have friends like that.
On 2026-10-17 5:39 p.m., Cindy Hamilton wrote:
On 2026-10-17, dsi1 <user4746@newsgrouper.org.invalid> wrote:
A lasagna that can be cooked in a microwave is a great idea. Who the heck has
the time to cook a big frozen tray in an oven for over 90 minutes?
I have time to make lasagne from scratch and bake it however long
it takes.
I have lots of time to make lasagna too, but there are only two of us
and a recipe for lasagna makes about a dozen servings. That is a lot of leftovers, plus the problem of my wife eating gluten free, so way too
much leftovers for me.
On 2026-10-17 5:39 p.m., Cindy Hamilton wrote:
On 2026-10-17, dsi1 <user4746@newsgrouper.org.invalid> wrote:
A lasagna that can be cooked in a microwave is a great idea. Who the heck has
the time to cook a big frozen tray in an oven for over 90 minutes?
I have time to make lasagne from scratch and bake it however long
it takes.
I have lots of time to make lasagna too, but there are only two of us
and a recipe for lasagna makes about a dozen servings. That is a lot of leftovers,
On 2026-10-17, Dave Smith <adavid.smith@sympatico.ca> wrote:
I have time to make lasagne from scratch and bake it however long
it takes.
I have lots of time to make lasagna too, but there are only two of us
and a recipe for lasagna makes about a dozen servings. That is a lot of
leftovers, plus the problem of my wife eating gluten free, so way too
much leftovers for me.
It freezes nicely.
I have lots of time to make lasagna too, but there are only two of us
and a recipe for lasagna makes about a dozen servings. That is a lot of
leftovers,
Why not make it in several smaller dishes, as servings for two, and freeze the rest.
(another revolutionary idea for you)
On 2026-10-18 5:18 a.m., Cindy Hamilton wrote:
On 2026-10-17, Dave Smith <adavid.smith@sympatico.ca> wrote:
I have time to make lasagne from scratch and bake it however long
it takes.
I have lots of time to make lasagna too, but there are only two of us
and a recipe for lasagna makes about a dozen servings. That is a lot of
leftovers, plus the problem of my wife eating gluten free, so way too
much leftovers for me.
It freezes nicely.
Yes it does, but that is a lot of lasagna and I am not crazy about
leftover anything, never mind something that will leave me 11 dinners
worth of leftovers. They will be lost in the freeze and/or freezer
burned before I get to them. Or.... I can buy a single portion at the Italian takeout and it will be fantastic.
On 2026-10-18, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-10-18 5:18 a.m., Cindy Hamilton wrote:
On 2026-10-17, Dave Smith <adavid.smith@sympatico.ca> wrote:
I have time to make lasagne from scratch and bake it however long
it takes.
I have lots of time to make lasagna too, but there are only two of us
and a recipe for lasagna makes about a dozen servings. That is a lot of >>>> leftovers, plus the problem of my wife eating gluten free, so way too
much leftovers for me.
It freezes nicely.
Yes it does, but that is a lot of lasagna and I am not crazy about
leftover anything, never mind something that will leave me 11 dinners
worth of leftovers. They will be lost in the freeze and/or freezer
burned before I get to them. Or.... I can buy a single portion at the
Italian takeout and it will be fantastic.
I suppose if I were the sole lasagne eater, I'd make it in an
8x8 square pan.
I have lots of time to make lasagna too, but there are only two of us
and a recipe for lasagna makes about a dozen servings. That is a lot of leftovers, plus the problem of my wife eating gluten free, so way too
much leftovers for me.
On 10/16/2026 8:43 PM, Michael Trew wrote:
I also don't care much for wheat bread. Surprisingly the kids like
it, so I buy some for them, but it's usually a decent brand of Italian
bread for me. Sometimes a good rye is nice, also.
I find it difficult to believe that there is decent Italian bread to be found outside of Pittsburgh. In St. Louis, I drive to our Italian neighborhood (The Hill), because that is the only place to buy decent Italian bread. *Decent* Italian bread is not on the shelf at Giant Eagle.
On 2026-10-18 6:51 a.m., Janet wrote:
Why servings for two. My wife is on a gluten free diet. It is not likeI have lots of time to make lasagna too, but there are only two of us
and a recipe for lasagna makes about a dozen servings. That is a lot of
leftovers,
Why not make it in several smaller dishes, as servings for two, and
freeze the rest.
(another revolutionary idea for you)
we have one serving each and put the other 10 in the freezer in pairs
for 5 more dinners. It will be 11 leftover meals for me.
Dave Smith <adavid.smith@sympatico.ca> posted:
I have lots of time to make lasagna too, but there are only two of us
and a recipe for lasagna makes about a dozen servings. That is a lot of
leftovers, plus the problem of my wife eating gluten free, so way too
much leftovers for me.
Can't your recipe be cut in half? That would be a lot less leftovers
to deal with and less freezer space taken if you decided to freeze
part of it.
~
Dave Smith <adavid.smith@sympatico.ca> posted:
I have lots of time to make lasagna too, but there are only two of us
and a recipe for lasagna makes about a dozen servings. That is a lot of
leftovers, plus the problem of my wife eating gluten free, so way too
much leftovers for me.
Can't your recipe be cut in half? That would be a lot less leftovers
to deal with and less freezer space taken if you decided to freeze
part of it
~
On 2026-10-18 8:16 a.m., Dave Smith wrote:
On 2026-10-18 6:51 a.m., Janet wrote:
Why servings for two. My wife is on a gluten free diet. It is not like
we have one serving each and put the other 10 in the freezer in pairs
for 5 more dinners. It will be 11 leftover meals for me.
Make moussaka instead.
On 2026-10-17, dsi1 <user4746@newsgrouper.org.invalid> wrote:
A lasagna that can be cooked in a microwave is a great idea. Who the heck has
the time to cook a big frozen tray in an oven for over 90 minutes?
I have time to make lasagne from scratch and bake it however long
it takes.
On 10/17/2026 4:08 PM, Bryan Simmons wrote:dining area of the donut shop. Since I was working by the job, not by
When I first worked at Target in 2014, they told me about an easternAmazingly, frozen Stouffer's lasagna is pretty good. Probably better >>>>> than most folks make at home. About 10 years ago, I stayed at
Target for
lunch because of the weather. Typically, I drove home for lunch. That >>>>> day, I bought a Stouffer's lasagna to microwave in the break room, and >>>>> it was very good.
Food Snob Professes Love for TV Dinners
My wife made a fantastic lasagna. She had the time to do it right.
Lasagna, like pizza, has many varieties depending on personal taste.
That said, when I was working I'd occasionally buy the Stouffer's on
occasion. Half of one would be sufficient for lunch so I'd share it
with Sue, the office manager and we'd have it with a glass of wine.
;
European immigrant who brought a couple of cans of beer to have at
lunch. They had to explain to him that in the USA, you can't drink
beer at work. The Target break room would have been more appealing if
they did allow beer.
We were fortunate. Small company, only a couple of people in the office that used the fridge so we kept some wine for certain meals.
Around 1981-82, I had a job every other week doing the floors in the
On 10/17/2026 9:56 PM, Dave Smith wrote:
I started there in 1990, Sue came along in 1991. .We had coffee in
the morning and lunch most every day. We worked together for about
25 years. We still talk every Saturday morning.
Life certainly has lots going on, we give each other consistency you
can count on.
Nice to have friends like that.
Yes, it is. My three closest friends are women, I outlived the
husbands. Friends for 35 years, 45 years, 50 years.
We did many things together as couples over the years, now it is just
us. Lots of good stories. When I go north, they are who I stay with.
On 2026-10-18 6:51 a.m., Janet wrote:
I have lots of time to make lasagna too, but there are only two of us
and a recipe for lasagna makes about a dozen servings. That is a lot of
leftovers,
Why not make it in several smaller dishes, as servings for two, and freeze the rest.
(another revolutionary idea for you)
Why servings for two. My wife is on a gluten free diet. It is not like
we have one serving each and put the other 10 in the freezer in pairs
for 5 more dinners. It will be 11 leftover meals for me.
In article <4x4BS.38277$Rkm.175@fx36.iad>, adavid.smith@sympatico.ca
says...
On 2026-10-18 6:51 a.m., Janet wrote:
Why servings for two. My wife is on a gluten free diet. It is not likeI have lots of time to make lasagna too, but there are only two of us
and a recipe for lasagna makes about a dozen servings. That is a lot of >>>> leftovers,
Why not make it in several smaller dishes, as servings for two, and >>> freeze the rest.
(another revolutionary idea for you)
we have one serving each and put the other 10 in the freezer in pairs
for 5 more dinners. It will be 11 leftover meals for me.
Problem solved.
I whatsapped Big Niece, she's coming over to help you eat it.
On 2026-10-18 4:23 p.m., Janet wrote:
In article <4x4BS.38277$Rkm.175@fx36.iad>, adavid.smith@sympatico.ca
says...
On 2026-10-18 6:51 a.m., Janet wrote:
Why servings for two. My wife is on a gluten free diet. It is not likeI have lots of time to make lasagna too, but there are only two of us >>>>> and a recipe for lasagna makes about a dozen servings. That is a lot of >>>>> leftovers,
Why not make it in several smaller dishes, as servings for two, and >>>> freeze the rest.
(another revolutionary idea for you)
we have one serving each and put the other 10 in the freezer in pairs
for 5 more dinners. It will be 11 leftover meals for me.
Problem solved.
I whatsapped Big Niece, she's coming over to help you eat it.
LOL that would certainly eliminate the problem with the leftovers, but
what else will I have to feed her?
On 2026-10-16 5:35 p.m., dsi1 wrote:
~
I made some lasagna last night. Most of it got frozen. Breakfast was ahi fried
rice. It was pretty tasty.
Last night I picked up a heat and serve piece of lasagna from the
Italian take out. It was really good.
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-10-16 5:35 p.m., dsi1 wrote:
~
Last night I picked up a heat and serve piece of lasagna from the
I made some lasagna last night. Most of it got frozen. Breakfast was ahi fried
rice. It was pretty tasty.
Italian take out. It was really good.
I had a dish at a restaurant called "pua ting." I think that's Hawaiian pidgen
for "poor thing." I can't say what the white things on the top are.
https://photos.app.goo.gl/3cwMZyNBcW36K8dM6
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-10-16 5:35 p.m., dsi1 wrote:
~
Last night I picked up a heat and serve piece of lasagna from the
I made some lasagna last night. Most of it got frozen. Breakfast was ahi fried
rice. It was pretty tasty.
Italian take out. It was really good.
I had a dish at a restaurant called "pua ting." I think that's Hawaiian pidgen
for "poor thing." I can't say what the white things on the top are.
https://photos.app.goo.gl/3cwMZyNBcW36K8dM6
On 10/19/2026 3:10 PM, dsi1 wrote:
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-10-16 5:35 p.m., dsi1 wrote:
~
Last night I picked up a heat and serve piece of lasagna from the
I made some lasagna last night. Most of it got frozen. Breakfast was ahi fried
rice. It was pretty tasty.
Italian take out. It was really good.
I had a dish at a restaurant called "pua ting." I think that's Hawaiian pidgen
for "poor thing." I can't say what the white things on the top are.
https://photos.app.goo.gl/3cwMZyNBcW36K8dM6
Aw. You *pua ting*.
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 10/19/2026 3:10 PM, dsi1 wrote:
Dave Smith <adavid.smith@sympatico.ca> posted:Aw. You *pua ting*.
On 2026-10-16 5:35 p.m., dsi1 wrote:
~
Last night I picked up a heat and serve piece of lasagna from the
I made some lasagna last night. Most of it got frozen. Breakfast was ahi fried
rice. It was pretty tasty.
Italian take out. It was really good.
I had a dish at a restaurant called "pua ting." I think that's Hawaiian pidgen
for "poor thing." I can't say what the white things on the top are.
https://photos.app.goo.gl/3cwMZyNBcW36K8dM6
Not really, my guess is that nobody knows what cheese curds are.
On Tue, 20 Oct 2026 00:31:17 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 10/19/2026 3:10 PM, dsi1 wrote:
Dave Smith <adavid.smith@sympatico.ca> posted:Aw. You *pua ting*.
On 2026-10-16 5:35 p.m., dsi1 wrote:
~
Last night I picked up a heat and serve piece of lasagna from the
I made some lasagna last night. Most of it got frozen. Breakfast was ahi fried
rice. It was pretty tasty.
Italian take out. It was really good.
I had a dish at a restaurant called "pua ting." I think that's Hawaiian pidgen
for "poor thing." I can't say what the white things on the top are.
https://photos.app.goo.gl/3cwMZyNBcW36K8dM6
Not really, my guess is that nobody knows what cheese curds are.
Don't French Canadians combine them with fries too?
Uncle Bruce <Bruce@invalid.invalid> posted:
Not really, my guess is that nobody knows what cheese curds are.
Don't French Canadians combine them with fries too?
Your best bet is to ask a French Canadian or AI.
On 2026-10-17, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-10-17 5:39 p.m., Cindy Hamilton wrote:
On 2026-10-17, dsi1 <user4746@newsgrouper.org.invalid> wrote:
A lasagna that can be cooked in a microwave is a great idea. Who the heck has
the time to cook a big frozen tray in an oven for over 90 minutes?
I have time to make lasagne from scratch and bake it however long
it takes.
I have lots of time to make lasagna too, but there are only two of us
and a recipe for lasagna makes about a dozen servings. That is a lot of
leftovers, plus the problem of my wife eating gluten free, so way too
much leftovers for me.
It freezes nicely.
Dave Smith <adavid.smith@sympatico.ca> posted:
I have lots of time to make lasagna too, but there are only two of us
and a recipe for lasagna makes about a dozen servings. That is a lot of
leftovers, plus the problem of my wife eating gluten free, so way too
much leftovers for me.
Can't your recipe be cut in half? That would be a lot less leftovers
to deal with and less freezer space taken if you decided to freeze
part of it.
~
On 10/18/2026 1:31 PM, ItsJoanNotJoAnn@webtv.net wrote:
Dave Smith <adavid.smith@sympatico.ca> posted:
I have lots of time to make lasagna too, plus the problem of my wife >>eating gluten free, so way too much leftovers for me.
Can't your recipe be cut in half? That would be a lot less leftovers
to deal with and less freezer space taken if you decided to freeze
part of it.
Most recipes can be cut in half easily. But Dave's wife is eating
gluten free so perhaps he doesn't want even half a tray of lasagna
portioned out in his freezer. He'd rather buy a single serving from
'The Italian Peasant'. Okay. Me, I'm not a huge fan of lasagna. It
tastes good but it is too fussy. I'd rather have pasta topped with
tomato sauce to which I've added some fresh spinach or shredded
zucchini. Sprinkle some grated Parmesan cheese on top and maybe have a slice of garlic bread on the side. That's a nice simple supper. :)
Uncle Bruce <Bruce@invalid.invalid> posted:
On Tue, 20 Oct 2026 00:31:17 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 10/19/2026 3:10 PM, dsi1 wrote:
Dave Smith <adavid.smith@sympatico.ca> posted:Aw. You *pua ting*.
On 2026-10-16 5:35 p.m., dsi1 wrote:
~
Last night I picked up a heat and serve piece of lasagna from the
I made some lasagna last night. Most of it got frozen. Breakfast was ahi fried
rice. It was pretty tasty.
Italian take out. It was really good.
I had a dish at a restaurant called "pua ting." I think that's Hawaiian pidgen
for "poor thing." I can't say what the white things on the top are.
https://photos.app.goo.gl/3cwMZyNBcW36K8dM6
Not really, my guess is that nobody knows what cheese curds are.
Don't French Canadians combine them with fries too?
Your best bet is to ask a French Canadian or AI.
On 2026-10-20 7:08 a.m., dsi1 wrote:
Uncle Bruce <Bruce@invalid.invalid> posted:
Not really, my guess is that nobody knows what cheese curds are.
Don't French Canadians combine them with fries too?
Your best bet is to ask a French Canadian or AI.
It's not just French Canadians. They invented poutine and it became very >popular in Quebec ad then it spread across the country. I may be one of
the few Canadians who has never tried it. There is way too much fat in
it for my body to handle. French fries topped with *fresh* cheese curds
and then gravy.
On 10/18/2026 1:31 PM, ItsJoanNotJoAnn@webtv.net wrote:
Dave Smith <adavid.smith@sympatico.ca> posted:
I have lots of time to make lasagna too, but there are only two of us
and a recipe for lasagna makes about a dozen servings. That is a lot of
leftovers, plus the problem of my wife eating gluten free, so way too
much leftovers for me.
Can't your recipe be cut in half? That would be a lot less leftovers
to deal with and less freezer space taken if you decided to freeze
part of it.
Most recipes can be cut in half easily. But Dave's wife is eating
gluten free so perhaps he doesn't want even half a tray of lasagna
portioned out in his freezer. He'd rather buy a single serving from
'The Italian Peasant'. Okay. Me, I'm not a huge fan of lasagna. It
tastes good but it is too fussy. I'd rather have pasta topped with
tomato sauce to which I've added some fresh spinach or shredded
zucchini. Sprinkle some grated Parmesan cheese on top and maybe have a >slice of garlic bread on the side. That's a nice simple supper. :)
I had a dish at a restaurant called "pua ting." I think that's Hawaiian pidgen>
for "poor thing." I can't say what the white things on the top are. >>>>>>
https://photos.app.goo.gl/3cwMZyNBcW36K8dM6
Aw. You *pua ting*.
Not really, my guess is that nobody knows what cheese curds are.
Don't French Canadians combine them with fries too?
Your best bet is to ask a French Canadian or AI.
AI:
Yes, absolutely! Combining fresh cheese curds with french fries and
hot brown gravy is the foundation of Quebec’s iconic national dish: Poutine.
On 10/18/2026 1:31 PM, ItsJoanNotJoAnn@webtv.net wrote:
Dave Smith <adavid.smith@sympatico.ca> posted:
I have lots of time to make lasagna too, but there are only two of us
and a recipe for lasagna makes about a dozen servings. That is a lot of
leftovers, plus the problem of my wife eating gluten free, so way too
much leftovers for me.
Can't your recipe be cut in half? That would be a lot less leftovers
to deal with and less freezer space taken if you decided to freeze
part of it.
~
Most recipes can be cut in half easily. But Dave's wife is eating
gluten free so perhaps he doesn't want even half a tray of lasagna
portioned out in his freezer. He'd rather buy a single serving from
'The Italian Peasant'. Okay. Me, I'm not a huge fan of lasagna. It tastes good but it is too fussy. I'd rather have pasta topped with
tomato sauce to which I've added some fresh spinach or shredded
zucchini. Sprinkle some grated Parmesan cheese on top and maybe have a slice of garlic bread on the side. That's a nice simple supper. :)
On 10/20/2026 1:26 PM, Uncle Bruce wrote:
I had a dish at a restaurant called "pua ting." I think that's>
Hawaiian pidgen
for "poor thing." I can't say what the white things on the top are. >>>>>>>
https://photos.app.goo.gl/3cwMZyNBcW36K8dM6
Aw. You *pua ting*.
Not really, my guess is that nobody knows what cheese curds are.
Don't French Canadians combine them with fries too?
Your best bet is to ask a French Canadian or AI.
AI:
Yes, absolutely! Combining fresh cheese curds with french fries and
hot brown gravy is the foundation of Quebec’s iconic national dish:
Poutine.
One reason I like French fries is the crispy outer layer. Gravy would
make it soggy. I'd certainly try it once but soggy fries don't sound appealing.
On 10/18/2026 5:18 AM, Cindy Hamilton wrote:
I have lots of time to make lasagna too, but there are only two of us
and a recipe for lasagna makes about a dozen servings. That is a lot of
leftovers, plus the problem of my wife eating gluten free, so way too
much leftovers for me.
It freezes nicely.
Lasagna certainly does freeze nicely. In individual serving sizes.
Yes, absolutely! Combining fresh cheese curds with french fries and
hot brown gravy is the foundation of Quebec’s iconic national dish:
Poutine.
One reason I like French fries is the crispy outer layer. Gravy would
make it soggy. I'd certainly try it once but soggy fries don't sound appealing.
On 10/20/2026 1:26 PM, Uncle Bruce wrote:
I had a dish at a restaurant called "pua ting." I think that's Hawaiian pidgen>
for "poor thing." I can't say what the white things on the top are. >>>>>>>
https://photos.app.goo.gl/3cwMZyNBcW36K8dM6
Aw. You *pua ting*.
Not really, my guess is that nobody knows what cheese curds are.
Don't French Canadians combine them with fries too?
Your best bet is to ask a French Canadian or AI.
AI:
Yes, absolutely! Combining fresh cheese curds with french fries and
hot brown gravy is the foundation of Quebec’s iconic national dish:
Poutine.
One reason I like French fries is the crispy outer layer. Gravy would
make it soggy. I'd certainly try it once but soggy fries don't sound >appealing.
Ed P wrote on 10/20/2026 12:45 PM:
On 10/20/2026 1:26 PM, Uncle Bruce wrote:
I had a dish at a restaurant called "pua ting." I think that's >>>>>>>> Hawaiian pidgen>
for "poor thing." I can't say what the white things on the top are. >>>>>>>>
https://photos.app.goo.gl/3cwMZyNBcW36K8dM6
Aw. You *pua ting*.
Not really, my guess is that nobody knows what cheese curds are.
Don't French Canadians combine them with fries too?
Your best bet is to ask a French Canadian or AI.
AI:
Yes, absolutely! Combining fresh cheese curds with french fries and
hot brown gravy is the foundation of Quebec’s iconic national dish:
Poutine.
One reason I like French fries is the crispy outer layer. Gravy would
make it soggy. I'd certainly try it once but soggy fries don't sound
appealing.
Plus the appearance is revolting. It looks like someone has shit on a
plate of french fries.
On Tue, 20 Oct 2026 13:39:22 -0500, Hank Rogers <Hank@nospam.invalid>
wrote:
Ed P wrote on 10/20/2026 12:45 PM:
On 10/20/2026 1:26 PM, Uncle Bruce wrote:
I had a dish at a restaurant called "pua ting." I think that's >>>>>>>>> Hawaiian pidgen>
for "poor thing." I can't say what the white things on the top are. >>>>>>>>>
https://photos.app.goo.gl/3cwMZyNBcW36K8dM6
Aw. You *pua ting*.
Not really, my guess is that nobody knows what cheese curds are.
Don't French Canadians combine them with fries too?
Your best bet is to ask a French Canadian or AI.
AI:
Yes, absolutely! Combining fresh cheese curds with french fries and
hot brown gravy is the foundation of Quebec’s iconic national dish:
Poutine.
One reason I like French fries is the crispy outer layer. Gravy would
make it soggy. I'd certainly try it once but soggy fries don't sound
appealing.
Plus the appearance is revolting. It looks like someone has shit on a
plate of french fries.
That's simply the first thing you always think of, no matter what
you're looking at.
On 10/20/2026 1:26 PM, Uncle Bruce wrote:Cheese curds are simply what they say they are. Even I can find cheese
I had a dish at a restaurant called
Not really, my guess is that nobody knows what cheese curds are.
One reason I like French fries is the crispy outer layer. Gravy would
make it soggy. I'd certainly try it once but soggy fries don't sound appealing.
On 2026-10-20 8:20 a.m., jmcquown wrote:
On 10/18/2026 1:31 PM, ItsJoanNotJoAnn@webtv.net wrote:There was a recipe in the NYT yesterday for, supposedly, the best
Dave Smith <adavid.smith@sympatico.ca> posted:
I have lots of time to make lasagna too, but there are only two of us
and a recipe for lasagna makes about a dozen servings. That is a lot of >>>> leftovers, plus the problem of my wife eating gluten free, so way too
much leftovers for me.
Can't your recipe be cut in half? That would be a lot less leftovers
to deal with and less freezer space taken if you decided to freeze
part of it.
~
Most recipes can be cut in half easily. But Dave's wife is eating
gluten free so perhaps he doesn't want even half a tray of lasagna
portioned out in his freezer. He'd rather buy a single serving from
'The Italian Peasant'. Okay. Me, I'm not a huge fan of lasagna. It
tastes good but it is too fussy. I'd rather have pasta topped with
tomato sauce to which I've added some fresh spinach or shredded
zucchini. Sprinkle some grated Parmesan cheese on top and maybe have
a slice of garlic bread on the side. That's a nice simple supper. :)
lasagna. It sure looked good but the recipe was incredibly complex.
Ed P wrote on 10/20/2026 12:45 PM:
On 10/20/2026 1:26 PM, Uncle Bruce wrote:
I had a dish at a restaurant called "pua ting." I think that's >>>>>>>> Hawaiian pidgen>
for "poor thing." I can't say what the white things on the top are. >>>>>>>>
https://photos.app.goo.gl/3cwMZyNBcW36K8dM6
Aw. You *pua ting*.
Not really, my guess is that nobody knows what cheese curds are.
Don't French Canadians combine them with fries too?
Your best bet is to ask a French Canadian or AI.
AI:
Yes, absolutely! Combining fresh cheese curds with french fries and
hot brown gravy is the foundation of Quebec’s iconic national dish:
Poutine.
One reason I like French fries is the crispy outer layer. Gravy would
make it soggy. I'd certainly try it once but soggy fries don't sound
appealing.
Plus the appearance is revolting. It looks like someone has shit on a
plate of french fries.
On 10/20/2026 1:58 PM, Graham wrote:It may depend on how home made it is. A truly authentic one would
There was a recipe in the NYT yesterday for, supposedly, the best
lasagna. It sure looked good but the recipe was incredibly complex.
I didn't see the article but Lasagna is not that complex. Sometimes
food articles make things sound much more intricate than needs be.
On 2026-10-20, Hank Rogers <Hank@nospam.invalid> wrote:
Ed P wrote on 10/20/2026 12:45 PM:
On 10/20/2026 1:26 PM, Uncle Bruce wrote:
I had a dish at a restaurant called "pua ting." I think that's >>>>>>>>> Hawaiian pidgen>
for "poor thing." I can't say what the white things on the top are. >>>>>>>>>
https://photos.app.goo.gl/3cwMZyNBcW36K8dM6
Aw. You *pua ting*.
Not really, my guess is that nobody knows what cheese curds are.
Don't French Canadians combine them with fries too?
Your best bet is to ask a French Canadian or AI.
AI:
Yes, absolutely! Combining fresh cheese curds with french fries and
hot brown gravy is the foundation of Quebec’s iconic national dish:
Poutine.
One reason I like French fries is the crispy outer layer. Gravy would
make it soggy. I'd certainly try it once but soggy fries don't sound
appealing.
Plus the appearance is revolting. It looks like someone has shit on a
plate of french fries.
If your shit looks like gravy, seek medical attention.
On 2026-10-20 5:12 p.m., jmcquown wrote:
On 10/20/2026 1:58 PM, Graham wrote:
It may depend on how home made it is. A truly authentic one wouldThere was a recipe in the NYT yesterday for, supposedly, the best
lasagna. It sure looked good but the recipe was incredibly complex.
I didn't see the article but Lasagna is not that complex. Sometimes
food articles make things sound much more intricate than needs be.
probably expect you to make the sauce, and that can be an involved
process. Some people might expect the ricotta to be freshly made.
We once decided to do Beouf en Croute (individual Beef Wellingtons)
for guests. She left me with the recipe which looked simple enough at a glance. However, there were a number of ingredients that went into it
and they were nice enough to cite the page numbers for those recipes.
Then when I looked up the recipes for those ingredients there were also recipes cited to make those things. I had to make puff pastry (I
cheated), a liver pate that called for Druxelle. Then there was browning sauce, and on it went.
On 10/18/2026 5:18 AM, Cindy Hamilton wrote:
On 2026-10-17, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-10-17 5:39 p.m., Cindy Hamilton wrote:
On 2026-10-17, dsi1 <user4746@newsgrouper.org.invalid> wrote:
A lasagna that can be cooked in a microwave is a great idea. Who
the heck has
the time to cook a big frozen tray in an oven for over 90 minutes?
I have time to make lasagne from scratch and bake it however long
it takes.
I have lots of time to make lasagna too, but there are only two of us
and a recipe for lasagna makes about a dozen servings. That is a lot of
leftovers, plus the problem of my wife eating gluten free, so way too
much leftovers for me.
It freezes nicely.
Lasagna certainly does freeze nicely. In individual serving sizes.
On 10/18/2026 1:31 PM, ItsJoanNotJoAnn@webtv.net wrote:
Dave Smith <adavid.smith@sympatico.ca> posted:
I have lots of time to make lasagna too, but there are only two of us
and a recipe for lasagna makes about a dozen servings. That is a lot of
leftovers, plus the problem of my wife eating gluten free, so way too
much leftovers for me.
Can't your recipe be cut in half? That would be a lot less leftovers
to deal with and less freezer space taken if you decided to freeze
part of it.
~
Most recipes can be cut in half easily. But Dave's wife is eating
gluten free so perhaps he doesn't want even half a tray of lasagna
portioned out in his freezer. He'd rather buy a single serving from
'The Italian Peasant'. Okay. Me, I'm not a huge fan of lasagna. It tastes good but it is too fussy.
On 2026-10-20 5:12 p.m., jmcquown wrote:
On 10/20/2026 1:58 PM, Graham wrote:
It may depend on how home made it is. A truly authentic one wouldThere was a recipe in the NYT yesterday for, supposedly, the best
lasagna. It sure looked good but the recipe was incredibly complex.
I didn't see the article but Lasagna is not that complex. Sometimes
food articles make things sound much more intricate than needs be.
probably expect you to make the sauce, and that can be an involved
process. Some people might expect the ricotta to be freshly made.
We once decided to do Beouf en Croute
(individual Beef Wellingtons)
for guests. She left me with the recipe which looked simple enough at a >glance. However, there were a number of ingredients that went into it
and they were nice enough to cite the page numbers for those recipes.
Then when I looked up the recipes for those ingredients there were also >recipes cited to make those things. I had to make puff pastry (I
cheated), a liver pate that called for Druxelle.
On 10/20/2026 5:46 PM, Dave Smith wrote:
On 2026-10-20 5:12 p.m., jmcquown wrote:That's a tad extreme. Homemade tomato sauce, possibly. Homemade ricotta? Or cottage cheese? Doubtful. Don't forget the homemade
On 10/20/2026 1:58 PM, Graham wrote:It may depend on how home made it is. A truly authentic one would
There was a recipe in the NYT yesterday for, supposedly, the best
lasagna. It sure looked good but the recipe was incredibly complex.
I didn't see the article but Lasagna is not that complex. Sometimes
food articles make things sound much more intricate than needs be.
probably expect you to make the sauce, and that can be an involved
process. Some people might expect the ricotta to be freshly made.
sheets of pasta. Might as well make the pan from a glass fired kiln
while you're at it.
On 10/20/2026 5:57 PM, jmcquown wrote:
On 10/20/2026 5:46 PM, Dave Smith wrote:Home made pasta is not extreme.
On 2026-10-20 5:12 p.m., jmcquown wrote:That's a tad extreme. Homemade tomato sauce, possibly. Homemade
On 10/20/2026 1:58 PM, Graham wrote:It may depend on how home made it is. A truly authentic one would
There was a recipe in the NYT yesterday for, supposedly, the best
lasagna. It sure looked good but the recipe was incredibly complex.
I didn't see the article but Lasagna is not that complex. Sometimes >>>> food articles make things sound much more intricate than needs be.
probably expect you to make the sauce, and that can be an involved
process. Some people might expect the ricotta to be freshly made.
ricotta? Or cottage cheese? Doubtful. Don't forget the homemade
sheets of pasta. Might as well make the pan from a glass fired kiln
while you're at it.
On 2026-10-20 7:08 a.m., dsi1 wrote:
Uncle Bruce <Bruce@invalid.invalid> posted:
Not really, my guess is that nobody knows what cheese curds are.
Don't French Canadians combine them with fries too?
Your best bet is to ask a French Canadian or AI.
It's not just French Canadians. They invented poutine and it became very popular in Quebec ad then it spread across the country. I may be one of
the few Canadians who has never tried it. There is way too much fat in
it for my body to handle. French fries topped with *fresh* cheese curds
and then gravy.
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-10-20 7:08 a.m., dsi1 wrote:
Uncle Bruce <Bruce@invalid.invalid> posted:
Not really, my guess is that nobody knows what cheese curds are.
Don't French Canadians combine them with fries too?
Your best bet is to ask a French Canadian or AI.
It's not just French Canadians. They invented poutine and it became very
popular in Quebec ad then it spread across the country. I may be one of
the few Canadians who has never tried it. There is way too much fat in
it for my body to handle. French fries topped with *fresh* cheese curds
and then gravy.
Da Hawaiians love furikake fries. There's all kinds of ways to make it. My >guess is there's too much fat in it any way you make it.
https://photos.app.goo.gl/opDCnPp7Bao3NVC9A
https://thesubversivetable.com/furikake-french-fries-with-spicy-mayo/
On 10/20/2026 1:26 PM, Uncle Bruce wrote:
I had a dish at a restaurant called "pua ting." I think that's Hawaiian pidgen>
for "poor thing." I can't say what the white things on the top are. >>>>>>
https://photos.app.goo.gl/3cwMZyNBcW36K8dM6
Aw. You *pua ting*.
Not really, my guess is that nobody knows what cheese curds are.
Don't French Canadians combine them with fries too?
Your best bet is to ask a French Canadian or AI.
AI:
Yes, absolutely! Combining fresh cheese curds with french fries and
hot brown gravy is the foundation of Quebec’s iconic national dish: Poutine.
One reason I like French fries is the crispy outer layer. Gravy would
make it soggy. I'd certainly try it once but soggy fries don't sound appealing.
On 2026-10-20 7:08 a.m., dsi1 wrote:
Uncle Bruce <Bruce@invalid.invalid> posted:
Not really, my guess is that nobody knows what cheese curds are.
Don't French Canadians combine them with fries too?
Your best bet is to ask a French Canadian or AI.
It's not just French Canadians. They invented poutine and it became very popular in Quebec ad then it spread across the country. I may be one of
the few Canadians who has never tried it. There is way too much fat in
it for my body to handle. French fries topped with *fresh* cheese curds
and then gravy.
Ed P <esp@snet.n> posted:
One reason I like French fries is the crispy outer layer. Gravy would
make it soggy. I'd certainly try it once but soggy fries don't sound
appealing.
Fries fresh out of the fryer are certainly a treat. How often does that happen?
Not very often. I had some wonderful fries from a drive-through a couple of years ago. It takes about 3 minutes from there to my home. That was a pretty good 3 minutes of my life. Mostly, the fries you get are past their prime. There's
nothing anybody can do about it.
Ed P <esp@snet.n> posted:
On 10/20/2026 1:26 PM, Uncle Bruce wrote:
I had a dish at a restaurant called "pua ting." I think that's Hawaiian pidgen>
for "poor thing." I can't say what the white things on the top are. >>>>>>>>
https://photos.app.goo.gl/3cwMZyNBcW36K8dM6
Aw. You *pua ting*.
Not really, my guess is that nobody knows what cheese curds are.
Don't French Canadians combine them with fries too?
Your best bet is to ask a French Canadian or AI.
AI:
Yes, absolutely! Combining fresh cheese curds with french fries and
hot brown gravy is the foundation of Quebec’s iconic national dish:
Poutine.
One reason I like French fries is the crispy outer layer. Gravy would
make it soggy. I'd certainly try it once but soggy fries don't sound
appealing.
Fries fresh out of the fryer are certainly a treat. How often does that happen?
Not very often. I had some wonderful fries from a drive-through a couple of years ago. It takes about 3 minutes from there to my home. That was a pretty good 3 minutes of my life. Mostly, the fries you get are past their prime. There's
nothing anybody can do about it.
Ed P <esp@snet.n> posted:
One reason I like French fries is the crispy outer layer. Gravy would
make it soggy. I'd certainly try it once but soggy fries don't sound
appealing.
Fries fresh out of the fryer are certainly a treat. How often does that happen?
Not very often. I had some wonderful fries from a drive-through a couple of >years ago. It takes about 3 minutes from there to my home. That was a pretty >good 3 minutes of my life. Mostly, the fries you get are past their prime. There's
nothing anybody can do about it.
https://photos.app.goo.gl/BSSSkjaJUqKRWNBe7
On 2026-10-21 1:26 p.m., dsi1 wrote:
Ed P <esp@snet.n> posted:Oops. That got sent prematurely.
On 10/20/2026 1:26 PM, Uncle Bruce wrote:
AI:One reason I like French fries is the crispy outer layer. Gravy would
Yes, absolutely! Combining fresh cheese curds with french fries and
hot brown gravy is the foundation of Quebec’s iconic national dish:
Poutine.
make it soggy. I'd certainly try it once but soggy fries don't sound
appealing.
Fries fresh out of the fryer are certainly a treat. How often does that happen?
Not very often. I had some wonderful fries from a drive-through a couple of >> years ago. It takes about 3 minutes from there to my home. That was a pretty >> good 3 minutes of my life. Mostly, the fries you get are past their prime. There's
nothing anybody can do about it.
My fries at the Greek restaurant were fresh out of the fryer, piping hot
and and crisp. They stayed nice and hot while I ate my meal. I am
reluctant to deep fried foods to go because they loe their great
texture. He often get fish and chip from the Lions Club in town. It
takes only about 5 minutes to get home. Even in that short time there is
a serious degradation in the texture.
On 10/21/2026 1:49 PM, Dave Smith wrote:
My fries at the Greek restaurant were fresh out of the fryer, piping hot
and and crisp. They stayed nice and hot while I ate my meal. I am
reluctant to deep fried foods to go because they loe their great
texture. He often get fish and chip from the Lions Club in town. It
takes only about 5 minutes to get home. Even in that short time there is
a serious degradation in the texture.
On the rare occasion I get them with takeout, I keep the bag open and
nibble on them on the way home. Mere minutes makes quite a difference.
On Wed, 21 Oct 2026 15:02:41 -0400, Ed P <esp@snet.n> wrote:
On 10/21/2026 1:49 PM, Dave Smith wrote:
My fries at the Greek restaurant were fresh out of the fryer, piping hot >>> and and crisp. They stayed nice and hot while I ate my meal. I am
reluctant to deep fried foods to go because they loe their great
texture. He often get fish and chip from the Lions Club in town. It
takes only about 5 minutes to get home. Even in that short time there is >>> a serious degradation in the texture.
On the rare occasion I get them with takeout, I keep the bag open and >>nibble on them on the way home. Mere minutes makes quite a difference.
McDonalds "French" fries are full of chemicals. Can't one of them keep
the fries crispy longer?
On 2026-10-21 1:26 p.m., dsi1 wrote:
Ed P <esp@snet.n> posted:
On 10/20/2026 1:26 PM, Uncle Bruce wrote:
I had a dish at a restaurant called "pua ting." I think that's Hawaiian pidgen>
for "poor thing." I can't say what the white things on the top are. >>>>>>>>
https://photos.app.goo.gl/3cwMZyNBcW36K8dM6
Aw. You *pua ting*.
Not really, my guess is that nobody knows what cheese curds are.
Don't French Canadians combine them with fries too?
Your best bet is to ask a French Canadian or AI.
AI:
Yes, absolutely! Combining fresh cheese curds with french fries and
hot brown gravy is the foundation of Quebec’s iconic national dish:
Poutine.
One reason I like French fries is the crispy outer layer. Gravy would
make it soggy. I'd certainly try it once but soggy fries don't sound
appealing.
Fries fresh out of the fryer are certainly a treat. How often does that happen?
Not very often. I had some wonderful fries from a drive-through a couple of years ago. It takes about 3 minutes from there to my home. That was a pretty
good 3 minutes of my life. Mostly, the fries you get are past their prime. There's
nothing anybody can do about it.
Oops. That got sent prematurely.
My fries at the Greek restaurant were fresh out of the fryer, piping hot
and and crisp. They stayed nice and hot while I ate my meal. I am
reluctant to deep fried foods to go because they loe their great
texture. He often get fish and chip from the Lions Club in town. It
takes only about 5 minutes to get home. Even in that short time there is
a serious degradation in the texture.
I've never had fries in a Greek restaurant. That sounds like a pretty good deal.
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-10-21 1:26 p.m., dsi1 wrote:
Ed P <esp@snet.n> posted:Oops. That got sent prematurely.
On 10/20/2026 1:26 PM, Uncle Bruce wrote:
Don't French Canadians combine them with fries too?I had a dish at a restaurant called "pua ting." I think that's Hawaiian pidgen>
for "poor thing." I can't say what the white things on the top are. >>>>>>>>>>
https://photos.app.goo.gl/3cwMZyNBcW36K8dM6
Aw. You *pua ting*.
Not really, my guess is that nobody knows what cheese curds are. >>>>>>>
Your best bet is to ask a French Canadian or AI.
AI:
Yes, absolutely! Combining fresh cheese curds with french fries and
hot brown gravy is the foundation of Quebec’s iconic national dish: >>>>> Poutine.
One reason I like French fries is the crispy outer layer. Gravy would >>>> make it soggy. I'd certainly try it once but soggy fries don't sound
appealing.
Fries fresh out of the fryer are certainly a treat. How often does that happen?
Not very often. I had some wonderful fries from a drive-through a couple of >>> years ago. It takes about 3 minutes from there to my home. That was a pretty
good 3 minutes of my life. Mostly, the fries you get are past their prime. There's
nothing anybody can do about it.
My fries at the Greek restaurant were fresh out of the fryer, piping hot
and and crisp. They stayed nice and hot while I ate my meal. I am
reluctant to deep fried foods to go because they loe their great
texture. He often get fish and chip from the Lions Club in town. It
takes only about 5 minutes to get home. Even in that short time there is
a serious degradation in the texture.
I've never had fries in a Greek restaurant. That sounds like a pretty good deal.
On 2026-10-21, dsi1 <user4746@newsgrouper.org.invalid> wrote:
I've never had fries in a Greek restaurant. That sounds like a pretty good deal.
They're best if the restaurant uses leftover lemon potatoes for
the fries.
Cheese curds are simply what they say they are. Even I can find cheese curds at the grocery store in the dairy section, although it seems to be most common in Wisconsin or Minnesota. It's a by-product of milk.
https://photos.app.goo.gl/BSSSkjaJUqKRWNBe7
McDonalds "French" fries are full of chemicals. Can't one of them keep
the fries crispy longer?
On 2026-10-21, dsi1 <user4746@newsgrouper.org.invalid> wrote:
https://photos.app.goo.gl/BSSSkjaJUqKRWNBe7
Something in the middle looks like a gravy covered fish with a sad eye.
Keep 'em comin'.
On Wed, 21 Oct 2026 17:26:55 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
Ed P <esp@snet.n> posted:
One reason I like French fries is the crispy outer layer. Gravy would
make it soggy. I'd certainly try it once but soggy fries don't sound
appealing.
Fries fresh out of the fryer are certainly a treat. How often does that happen?
Not very often. I had some wonderful fries from a drive-through a couple of >years ago. It takes about 3 minutes from there to my home. That was a pretty
good 3 minutes of my life. Mostly, the fries you get are past their prime. There's
nothing anybody can do about it.
https://photos.app.goo.gl/BSSSkjaJUqKRWNBe7
Don't you have a deep fryer?
Uncle Bruce <Bruce@invalid.invalid> posted:
On Wed, 21 Oct 2026 17:26:55 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
Ed P <esp@snet.n> posted:
One reason I like French fries is the crispy outer layer. Gravy would >> >> make it soggy. I'd certainly try it once but soggy fries don't sound
appealing.
Fries fresh out of the fryer are certainly a treat. How often does that happen?
Not very often. I had some wonderful fries from a drive-through a couple of >> >years ago. It takes about 3 minutes from there to my home. That was a pretty
good 3 minutes of my life. Mostly, the fries you get are past their prime. There's
nothing anybody can do about it.
https://photos.app.goo.gl/BSSSkjaJUqKRWNBe7
Don't you have a deep fryer?
I did have a small deep fryer. I haven't used it in years so it was dumped >recently. Tonight I made fried chicken. I don't need no stinkin' deep fryer.
I kept seeing faces in objects about a decade ago. That was strange. Thank God
that's over!
https://photos.app.goo.gl/7kfmRwKipbXwwg947
On 2026-10-22, dsi1 <user4746@newsgrouper.org.invalid> wrote:
I kept seeing faces in objects about a decade ago. That was strange. Thank God
that's over!
https://photos.app.goo.gl/7kfmRwKipbXwwg947
He, she, it's so sad! ☹️
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