Subj : Re: Commodity cheese To : Ruth Haffly From : Dave Drum Date : Tue Nov 28 2023 06:10:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> There are some things that Velveeta works well in. RH> So I've heard, but not tried. I've stuck with real cheese since then. DD> See the attached recipe for a good use I've found for it. My house RH> I saw it, would probably sub out real cheese, even tho it doesn't melt RH> as well.Had my first piece of American cheese in decades yesterday; we RH> were headed home and stopped at a Wendy's for lunch. Got a single RH> burger and forgot to tell them to hold the cheese. I survived, but have Remember that "American" cheese is, at bottom, a mild Cheddar. Wendy's is a regular stop for me. The $5 Biggie Bag is quite the bargain in this time of high priced fats food. RH> to remember that if we go to Wendy's again. I also tried their RH> peppermint frosty--mild peppermint taste, no bits of candy in it and a RH> pepto-bismo pink color. I'd rather have an Arby's Andes mint shake RH> (first choice) or Chik-Fil-A's peppermint shake (2nd choice). Once they get off of chocolate they're wandering in the marketroid's wilderness. I'm not a big fan of the "Frosty" anyway. Druther have an honest milkshake (or its fats food equivalent) that I can suck through a straw. No Frostys, Blizzards, McFlurries, etc. Only flavour I've ever had at fast food place that I like other than chocolate was one time I was riding with my brother and he pulled into a Hardee's. I asked for, as a joke, a peach milkshake as my beverage slescrion. Surprise - that's what came out the window. And it was guite tasty. 8<----- EDIT ----->8 DD> Given the price I used the white rice. I've done brown rice a few DD> times, but apparently I don't "get it". I don't taste a difference DD> in the flavour like I can with white vs whole wheat flours. RH> There is a definate taste difference. Our favorite Chinese take out RH> place usually has both available but the times he hasn't, and we've RH> gotten the white rice, the food just isn't the same. If we're eating RH> out and have no choice but to get white rice, I'll eat a minimal amount RH> of it but leave most of it behind. Brown rice is lower on the glycemic RH> index list as I recall, making it better for diabetics. DD> Only rice I have ever noted *any* flavour in is Basmati - which has a DD> nutty undertone to it. RH> Brown has a bit of that too, especially if "toasted" a bit before RH> adding the liquid. Never "toasted" my rice. Most I've ever done is to rinse it - if the recipe says to do so. 8<----- CHOP----->8 DD> I've been in the body & fender (now rehab) for two weeks. I'm ready to DD> go home and back to work. RH> Doesn't sound like fun but at least you're still on this side of the RH> dirt. (G) We are away from home but will be back in a few days. Later RH> I've got to get a few things for our contribution to the feast. I just wish I knew what put me in hospital again. No one has told me anything - even though I seem to be repaired. Except the eye problems which will require new glasses. DD> I'm home now after learning that adult diapers are not necessarily a DD> bad thing. Got a walker and a cane and a home as well as a portable DD> oxygen generator (which I will be on until they slide me into the DD> oven) RH> I've got both a home and a travel oxygen concentrator. Not fond of them RH> but they're a lot better than the C-Pap machine. Every time I tried RH> using that, I'd come down with bronchitis, even with brand new hoses RH> and filters. Also couldn't find any mask that fit my face comfortably. Oh, I've got a C-Pap as well. I told them where to stick the Bi-Pap. In the end, whether it's C-Pap or Bi-Pap both are a PITA. DD> I don't know yet what was wrong with me - it may have been nerve DD> related. I had synapses firing randomly making my body parts twitch DD> and jump and making it really hard to type and darned near impossible DD> to text. My head was swollen and my eyes were "bulging". And I've come DD> through with some vision damage. Going to have to get new prescriptions DD> for my glasses RH> But it's good to see you back. I see my eye doctor next week, shouldn't RH> need a new perscription but want to ask about safety glasses for RH> shooting. Going to go hunting/foraging for food or just for seld defense. Somehow I can't imagine you shooting for sport or attacking some minority in a hate crime. DD> I'm changing ophthalmologists due to Prairie Eye's Jesse James DD> accountant/ bookkeepers so I have to wait until Monday morn to make DD> an appointment. So now I find that I have to get a referral from my optometrist due to one of their silly rules. RH> Always a catch with insurance. Our dentist dropped the level of care we RH> had for our insurance so we're switching providers to keep that level. RH> Don't really want to change dentists and he takes the new one at the RH> level we want so................ Fortunately I don't require a dentist RH> We got together with Steve's younger sister and family plus his mom and RH> a niece's boyfriend for dinner yesterday. His older brother & wife RH> joined us for dessert. Steve made a basic cranberry sauce; I added my RH> grandmother's German style green beans to the meal (a lot of oranges so RH> the green was a nice color contrast). DD> I was scheduled to go to my friend Les' for turkey day but was feeling DD> shaky so I cried off. About 16:30 Less showed up here with 2 grocery DD> sacks full of Thanksgiving. Turkey, broccoli, diced sweet potatoes, DD> a strange (but Tasty) hummus, gravy, cranberry sauce made to my DD> recipe, apple pie, a whole store-bough pumpkin pie and a container of DD> pumpkin DD> soup. Oh, and two slices of a challah full of fruits and nuts which I DD> held over until last night when it served as supper with a cuppa hot DD> chocolate.. RH> Sounds like you ate well. We had all the usual dishes but a turkey RH> breast instead of the whole bird. Went out with Steve's mom, siblings RH> and spouses for Italian (Grandpa Sam's--really good) the next night and RH> now home. Turkey breast or drumsticks often make more sense than a whale bird. Less left/plan overs to deal with. I don't remember if I posted this already or not. But it's a neat and tasty way to deal with the glut of leftovers ,,,, MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Thanksgiving Leftovers Hot Pockets Categories: Breads, Vegetables, Dairy, Cheese, Poultry Yield: 6 pockets A-P flour; for surfaces 1 lb Homemade or store-bought - pizza dough, divided in - 6 even balls (see Tip) Leftover stuffing Leftover roasted or mashed - sweet potatoes Leftover roast turkey; - shredded Leftover cranberry sauce Leftover gravy 1 tb Heavy cream or milk Shredded Parmesanz +=OR=+ 3 sl Ementhal or Cheddar; each - cut into two rectangles Lightly flour a work surface and lay the 6 dough balls out on top. Dust with flour and cover with a clean kitchen towel. Allow the dough balls to rest at room temperature until easy to stretch, about 45 minutes. Adjust an oven rack to the center position and heat oven to 425-|F/218-|C. Working 1 at a time and leaving the rest covered as you work, roll and stretch each ball of dough into a circle about 7 inches in diameter. Working with 1 circle at a time, layer a total 1 cup of leftovers in a log about 2" wide and 5" long down the center: Start with a layer of stuffing, which absorbs the juices as the pockets bake, then add vegetables, turkey, cranberry sauce and gravy. Do not overstuff. Fold the top and bottom of the dough over the ends of the log. Lift the right side over the log, stretching it a little to completely cover the filling while making sure the top and bottom stay tucked in. Fold the left side over and repeat. You should end up with a neat package about the size of a Chinese egg roll. Repeat with the remaining dough circles and filling. Transfer the pockets seam side down to a parchment-lined rimmed baking sheet. Combine the heavy cream or milk with 2 tablespoons of leftover gravy (if you have any) and brush the pockets with the mixture. (You can use plain heavy cream or milk if you do not have any leftover gravy.) Use a sharp knife to cut three slits on the top of the pockets for ventilation. Sprinkle the pockets with a dusting of shredded Parmesan or lay a half slice of Swiss or Cheddar on top of each one. Bake until deep golden brown, 12 to 18 minutes. Serve immediately with extra gravy and cranberry sauce for spooning or dipping. You can also refrigerate the cooked pockets and reheat them in a toaster oven, about 7 minutes at 425-|F/218-|C. TIP: You can also use canned pizza dough or thawed frozen puff pastry for this. Divide and roll the dough into 6 (7" by 6") rectangles. When forming the pockets, fold one side over the other and crimp the edges with a fork to seal. Bake as directed. By: J. Kenji Lopez-Alt Yield: 6 pockets RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Kitchen MMMMM .... Forget superfoods. What is Betty White eating? --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .