About Us

justan

Its Me Wrote in message:
On Sunday, June 3, 2018 at 2:21:41 PM UTC-4, Keyser Soze wrote:
On 6/3/18 1:50 PM, wrote:
On Sun, 3 Jun 2018 12:28:44 -0400, Keyser Soze wrote:

On 6/3/18 11:54 AM, Mr. Luddite wrote:
On 6/3/2018 10:30 AM, Keyser Soze wrote:
On 6/3/18 10:23 AM, wrote:
On Sun, 03 Jun 2018 07:21:12 -0400, John H.
wrote:

On Sat, 2 Jun 2018 20:37:38 -0700 (PDT), Its Me
wrote:

On Friday, June 1, 2018 at 5:36:27 PM UTC-4, John H wrote:
This is really pretty good.

Cajun Baked Sweet Potato
" 1 tablespoon paprika
" 1 teaspoon brown sugar
" 1/2 teaspoon black pepper
" 1/2 teaspoon onion powder
" 1/2 teaspoon thyme
" 1/2 teaspoon rosemary
" 1/2 teaspoon garlic powder
" 1/4 teaspoon cayenne pepper
" 1 large sweet potato
" 1 tablespoon olive oil
Preheat oven to 375 degrees. Combine the paprika, brown sugar,
black pepper, onion powder, thyme,
rosemary, garlic powder, and cayenne pepper. Slice the sweet
potatoes in half lengthwise; rub the
halves with olive oil, and then spread the seasoning mix over the
open half of each potato. (I use a
butter knife.)
Bake for 45minutes or until the sweet potato is tender.
[Note: Simply multiply the recipe for more than one potato.]

Here's *the* recipe for sweet potatoes. Had it at the Mesa Grill
in Vegas, Bobby Flay's restaurant. Awesome.

https://www.foodnetwork.com/recipes/bobby-flay/smoked-chile-scalloped-sweet-potatoes-recipe-1945789

As soon as I read 'two cups of heavy cream' it became a no-no. I'd
love it, but my wife wouldn't
consider it. Have you ever sliced a sweet potato? There's a lot of
work involved with using a knife
to slice three sweet potatos in 1/8" thick slices. I'd probably cut
a thumb off. I'll bet Bobby used
an electric slicer!

Food processor

You fellas sure like to change the taste of food you say you like. I
like the taste of a sweet potato the way it comes from nature, baked,
with a tiny pat of butter and a little salt. You guys do the same
thing with beouf...I don't eat that much of it, but when I do, it is
because, for example, I like the taste of a steak. Crikey...why bother
with the main ingredient...just sit down with a spoon and an
assortment of spices. And speaking of which...when you add a lot of
"heat"(fiery spices) to meat, just what are you tasting? Certainly not
the meat.

Maybe people are different than you and they like food prepared that
way. Does that offend you?

Of course not, but I am curious about why so many of the "chefs" here go
to such lengths to masquerade the actual flavors of the foods they
profess to like. Fiery, spicy barbecue doesn't taste like the beef or
pork, for example.

If you only eat a steak once or twice a month, you don't need that
much variety but most of the cow is not suitable for steaks anyway.
These are ways to use other cuts of meat. I do tend to agree you don't
need to overwhelm the meat but a little herb or spice is a good thing.
Same is true of most of the cheaper varieties of fish.

I doubt we eat steak here more than once every few months. Neither of us
like it that much. Or beef, per se, either, although we do like corned
beef and on occasion a beef stew or a nice burger or kosher dog. I do
use small amounts of simple spices in cooking.

What's a "simple spice"? Salt, pepper? Does paprika scare you? How about sage? Maybe you meant basic, not simple. Just curious.

We have probably 25 different spices in the pantry and refrigerator. They are needed to cook a variety of dishes. Indian, Carribean, Mexican, Italian, French, etc. We appreciate the flavors of individual things, but also the complex flavors that are developed when you blend flavors together.

I could still taste the tomato and fresh mozzarella in the caprese salad we had last night, even though it had been enhanced (compromised?) by olive oil and balsamic vinegar. And all the unique but individual flavors blend into a real treat every time we make the bold and spicy puttanesca sauce.

Maybe complex things just befuddle you.

Nah. The English language is pretty complex and Fat Harry
mastered it. Took him a while though.
--
x

----Android NewsGroup Reader----
http://usenet.sinaapp.com/

Mr. Luddite[_4_]

On 6/3/2018 12:28 PM, Keyser Soze wrote:
On 6/3/18 11:54 AM, Mr. Luddite wrote:
On 6/3/2018 10:30 AM, Keyser Soze wrote:
On 6/3/18 10:23 AM, wrote:
On Sun, 03 Jun 2018 07:21:12 -0400, John H.
wrote:

On Sat, 2 Jun 2018 20:37:38 -0700 (PDT), Its Me
wrote:

On Friday, June 1, 2018 at 5:36:27 PM UTC-4, John H wrote:
This is really pretty good.

Cajun Baked Sweet Potato
"Â*Â*Â* 1 tablespoon paprika
"Â*Â*Â* 1 teaspoon brown sugar
"Â*Â*Â* 1/2 teaspoon black pepper
"Â*Â*Â* 1/2 teaspoon onion powder
"Â*Â*Â* 1/2 teaspoon thyme
"Â*Â*Â* 1/2 teaspoon rosemary
"Â*Â*Â* 1/2 teaspoon garlic powder
"Â*Â*Â* 1/4 teaspoon cayenne pepper
"Â*Â*Â* 1 large sweet potato
"Â*Â*Â* 1 tablespoon olive oil
Preheat oven to 375 degrees. Combine the paprika, brown sugar,
black pepper, onion powder, thyme,
rosemary, garlic powder, and cayenne pepper. Slice the sweet
potatoes in half lengthwise; rub the
halves with olive oil, and then spread the seasoning mix over the
open half of each potato. (I use a
butter knife.)
Bake for 45minutes or until the sweet potato is tender.
[Note: Simply multiply the recipe for more than one potato.]

Here's *the* recipe for sweet potatoes.Â* Had it at the Mesa Grill
in Vegas, Bobby Flay's restaurant.Â* Awesome.

https://www.foodnetwork.com/recipes/bobby-flay/smoked-chile-scalloped-sweet-potatoes-recipe-1945789

As soon as I read 'two cups of heavy cream' it became a no-no. I'd
love it, but my wife wouldn't
consider it. Have you ever sliced a sweet potato? There's a lot of
work involved with using a knife
to slice three sweet potatos in 1/8" thick slices. I'd probably cut
a thumb off. I'll bet Bobby used
an electric slicer!

Food processor

You fellas sure like to change the taste of food you say you like. I
like the taste of a sweet potato the way it comes from nature, baked,
with a tiny pat of butter and a little salt. You guys do the same
thing with beouf...I don't eat that much of it, but when I do, it is
because, for example, I like the taste of a steak. Crikey...why
bother with the main ingredient...just sit down with a spoon and an
assortment of spices. And speaking of which...when you add a lot of
"heat"(fiery spices) to meat, just what are you tasting? Certainly
not the meat.Â*

Maybe people are different than you and they like food prepared that
way.Â* Does that offend you?

Of course not, but I am curious about why so many of the "chefs" here go
to such lengths to masquerade the actual flavors of the foods they
profess to like. Fiery, spicy barbecue doesn't taste like the beef or
pork, for example.

Delete the first sentence and the last two of your post (above) and see
the difference in how it comes across to others. Insult-less.

Mr. Luddite[_4_]

On 6/3/2018 2:21 PM, Keyser Soze wrote:
On 6/3/18 1:50 PM, wrote:
On Sun, 3 Jun 2018 12:28:44 -0400, Keyser Soze wrote:

On 6/3/18 11:54 AM, Mr. Luddite wrote:
On 6/3/2018 10:30 AM, Keyser Soze wrote:
On 6/3/18 10:23 AM, wrote:
On Sun, 03 Jun 2018 07:21:12 -0400, John H.
wrote:

On Sat, 2 Jun 2018 20:37:38 -0700 (PDT), Its Me
wrote:

On Friday, June 1, 2018 at 5:36:27 PM UTC-4, John H wrote:
This is really pretty good.

Cajun Baked Sweet Potato
"Â*Â*Â* 1 tablespoon paprika
"Â*Â*Â* 1 teaspoon brown sugar
"Â*Â*Â* 1/2 teaspoon black pepper
"Â*Â*Â* 1/2 teaspoon onion powder
"Â*Â*Â* 1/2 teaspoon thyme
"Â*Â*Â* 1/2 teaspoon rosemary
"Â*Â*Â* 1/2 teaspoon garlic powder
"Â*Â*Â* 1/4 teaspoon cayenne pepper
"Â*Â*Â* 1 large sweet potato
"Â*Â*Â* 1 tablespoon olive oil
Preheat oven to 375 degrees. Combine the paprika, brown sugar,
black pepper, onion powder, thyme,
rosemary, garlic powder, and cayenne pepper. Slice the sweet
potatoes in half lengthwise; rub the
halves with olive oil, and then spread the seasoning mix over the
open half of each potato. (I use a
butter knife.)
Bake for 45minutes or until the sweet potato is tender.
[Note: Simply multiply the recipe for more than one potato.]

Here's *the* recipe for sweet potatoes.Â* Had it at the Mesa Grill
in Vegas, Bobby Flay's restaurant.Â* Awesome.

https://www.foodnetwork.com/recipes/bobby-flay/smoked-chile-scalloped-sweet-potatoes-recipe-1945789

As soon as I read 'two cups of heavy cream' it became a no-no. I'd
love it, but my wife wouldn't
consider it. Have you ever sliced a sweet potato? There's a lot of
work involved with using a knife
to slice three sweet potatos in 1/8" thick slices. I'd probably cut
a thumb off. I'll bet Bobby used
an electric slicer!

Food processor

You fellas sure like to change the taste of food you say you like. I
like the taste of a sweet potato the way it comes from nature, baked,
with a tiny pat of butter and a little salt. You guys do the same
thing with beouf...I don't eat that much of it, but when I do, it is
because, for example, I like the taste of a steak. Crikey...why bother
with the main ingredient...just sit down with a spoon and an
assortment of spices. And speaking of which...when you add a lot of
"heat"(fiery spices) to meat, just what are you tasting? Certainly not
the meat.Â*

Maybe people are different than you and they like food prepared that
way.Â* Does that offend you?

Of course not, but I am curious about why so many of the "chefs" here go
to such lengths to masquerade the actual flavors of the foods they
profess to like. Fiery, spicy barbecue doesn't taste like the beef or
pork, for example.

If you only eat a steak once or twice a month, you don't need that
much variety but most of the cow is not suitable for steaks anyway.
These are ways to use other cuts of meat. I do tend to agree you don't
need to overwhelm the meat but a little herb or spice is a good thing.
Same is true of most of the cheaper varieties of fish.

I doubt we eat steak here more than once every few months. Neither of us
like it that much. Or beef, per se, either, although we do like corned
beef and on occasion a beef stew or a nice burger or kosher dog. I do
use small amounts of simple spices in cooking.

Same here. Tastes have changed I guess. I used to be a meat and
potatoes guy but now I enjoy more fish, wild caught shrimp and,
upon occasion, maybe a lobster roll. Port chops once in a while
or a pork tenderloin cooked slow in the crock pot.

Bill[_12_]

John H. wrote:
On Sun, 3 Jun 2018 12:10:30 -0700 (PDT), Its Me wrote:

On Sunday, June 3, 2018 at 2:21:41 PM UTC-4, Keyser Soze wrote:
On 6/3/18 1:50 PM, wrote:
On Sun, 3 Jun 2018 12:28:44 -0400, Keyser Soze wrote:

On 6/3/18 11:54 AM, Mr. Luddite wrote:
On 6/3/2018 10:30 AM, Keyser Soze wrote:
On 6/3/18 10:23 AM, wrote:
On Sun, 03 Jun 2018 07:21:12 -0400, John H.
wrote:

On Sat, 2 Jun 2018 20:37:38 -0700 (PDT), Its Me
wrote:

On Friday, June 1, 2018 at 5:36:27 PM UTC-4, John H wrote:
This is really pretty good.

Cajun Baked Sweet Potato
"Â*Â*Â* 1 tablespoon paprika
"Â*Â*Â* 1 teaspoon brown sugar
"Â*Â*Â* 1/2 teaspoon black pepper
"Â*Â*Â* 1/2 teaspoon onion powder
"Â*Â*Â* 1/2 teaspoon thyme
"Â*Â*Â* 1/2 teaspoon rosemary
"Â*Â*Â* 1/2 teaspoon garlic powder
"Â*Â*Â* 1/4 teaspoon cayenne pepper
"Â*Â*Â* 1 large sweet potato
"Â*Â*Â* 1 tablespoon olive oil
Preheat oven to 375 degrees. Combine the paprika, brown sugar,
black pepper, onion powder, thyme,
rosemary, garlic powder, and cayenne pepper. Slice the sweet
potatoes in half lengthwise; rub the
halves with olive oil, and then spread the seasoning mix over the
open half of each potato. (I use a
butter knife.)
Bake for 45minutes or until the sweet potato is tender.
[Note: Simply multiply the recipe for more than one potato.]

Here's *the* recipe for sweet potatoes.Â* Had it at the Mesa Grill
in Vegas, Bobby Flay's restaurant.Â* Awesome.

https://www.foodnetwork.com/recipes/bobby-flay/smoked-chile-scalloped-sweet-potatoes-recipe-1945789

As soon as I read 'two cups of heavy cream' it became a no-no. I'd
love it, but my wife wouldn't
consider it. Have you ever sliced a sweet potato? There's a lot of
work involved with using a knife
to slice three sweet potatos in 1/8" thick slices. I'd probably cut
a thumb off. I'll bet Bobby used
an electric slicer!

Food processor

You fellas sure like to change the taste of food you say you like. I
like the taste of a sweet potato the way it comes from nature, baked,
with a tiny pat of butter and a little salt. You guys do the same
thing with beouf...I don't eat that much of it, but when I do, it is
because, for example, I like the taste of a steak. Crikey...why bother
with the main ingredient...just sit down with a spoon and an
assortment of spices. And speaking of which...when you add a lot of
"heat"(fiery spices) to meat, just what are you tasting? Certainly not
the meat.Â*

Maybe people are different than you and they like food prepared that
way.Â* Does that offend you?

Of course not, but I am curious about why so many of the "chefs" here go
to such lengths to masquerade the actual flavors of the foods they
profess to like. Fiery, spicy barbecue doesn't taste like the beef or
pork, for example.

If you only eat a steak once or twice a month, you don't need that
much variety but most of the cow is not suitable for steaks anyway.
These are ways to use other cuts of meat. I do tend to agree you don't
need to overwhelm the meat but a little herb or spice is a good thing.
Same is true of most of the cheaper varieties of fish.

I doubt we eat steak here more than once every few months. Neither of us
like it that much. Or beef, per se, either, although we do like corned
beef and on occasion a beef stew or a nice burger or kosher dog. I do
use small amounts of simple spices in cooking.

What's a "simple spice"? Salt, pepper? Does paprika scare you? How
about sage? Maybe you meant basic, not simple. Just curious.

We have probably 25 different spices in the pantry and refrigerator.
They are needed to cook a variety of dishes. Indian, Carribean,
Mexican, Italian, French, etc. We appreciate the flavors of individual
things, but also the complex flavors that are developed when you blend flavors together.

I could still taste the tomato and fresh mozzarella in the caprese salad
we had last night, even though it had been enhanced (compromised?) by
olive oil and balsamic vinegar. And all the unique but individual
flavors blend into a real treat every time we make the bold and spicy puttanesca sauce.

Maybe complex things just befuddle you.

Most likely, Harry eats his lettuce with only a pinch of salt and pepper
so as not to masquerade the
actual flavor of the iceberg.

No salt. Unhealthy. But iceberg is better covered in good Blue Cheese
dressing and bacon bits.

Mr. Luddite[_4_]

On 6/3/2018 3:10 PM, Its Me wrote:
On Sunday, June 3, 2018 at 2:21:41 PM UTC-4, Keyser Soze wrote:
On 6/3/18 1:50 PM, wrote:
On Sun, 3 Jun 2018 12:28:44 -0400, Keyser Soze wrote:

On 6/3/18 11:54 AM, Mr. Luddite wrote:
On 6/3/2018 10:30 AM, Keyser Soze wrote:
On 6/3/18 10:23 AM, wrote:
On Sun, 03 Jun 2018 07:21:12 -0400, John H.
wrote:

On Sat, 2 Jun 2018 20:37:38 -0700 (PDT), Its Me
wrote:

On Friday, June 1, 2018 at 5:36:27 PM UTC-4, John H wrote:
This is really pretty good.

Cajun Baked Sweet Potato
"Â*Â*Â* 1 tablespoon paprika
"Â*Â*Â* 1 teaspoon brown sugar
"Â*Â*Â* 1/2 teaspoon black pepper
"Â*Â*Â* 1/2 teaspoon onion powder
"Â*Â*Â* 1/2 teaspoon thyme
"Â*Â*Â* 1/2 teaspoon rosemary
"Â*Â*Â* 1/2 teaspoon garlic powder
"Â*Â*Â* 1/4 teaspoon cayenne pepper
"Â*Â*Â* 1 large sweet potato
"Â*Â*Â* 1 tablespoon olive oil
Preheat oven to 375 degrees. Combine the paprika, brown sugar,
black pepper, onion powder, thyme,
rosemary, garlic powder, and cayenne pepper. Slice the sweet
potatoes in half lengthwise; rub the
halves with olive oil, and then spread the seasoning mix over the
open half of each potato. (I use a
butter knife.)
Bake for 45minutes or until the sweet potato is tender.
[Note: Simply multiply the recipe for more than one potato.]

Here's *the* recipe for sweet potatoes.Â* Had it at the Mesa Grill
in Vegas, Bobby Flay's restaurant.Â* Awesome.

https://www.foodnetwork.com/recipes/bobby-flay/smoked-chile-scalloped-sweet-potatoes-recipe-1945789

As soon as I read 'two cups of heavy cream' it became a no-no. I'd
love it, but my wife wouldn't
consider it. Have you ever sliced a sweet potato? There's a lot of
work involved with using a knife
to slice three sweet potatos in 1/8" thick slices. I'd probably cut
a thumb off. I'll bet Bobby used
an electric slicer!

Food processor

You fellas sure like to change the taste of food you say you like. I
like the taste of a sweet potato the way it comes from nature, baked,
with a tiny pat of butter and a little salt. You guys do the same
thing with beouf...I don't eat that much of it, but when I do, it is
because, for example, I like the taste of a steak. Crikey...why bother
with the main ingredient...just sit down with a spoon and an
assortment of spices. And speaking of which...when you add a lot of
"heat"(fiery spices) to meat, just what are you tasting? Certainly not
the meat.Â*

Maybe people are different than you and they like food prepared that
way.Â* Does that offend you?

Of course not, but I am curious about why so many of the "chefs" here go
to such lengths to masquerade the actual flavors of the foods they
profess to like. Fiery, spicy barbecue doesn't taste like the beef or
pork, for example.

If you only eat a steak once or twice a month, you don't need that
much variety but most of the cow is not suitable for steaks anyway.
These are ways to use other cuts of meat. I do tend to agree you don't
need to overwhelm the meat but a little herb or spice is a good thing.
Same is true of most of the cheaper varieties of fish.

I doubt we eat steak here more than once every few months. Neither of us
like it that much. Or beef, per se, either, although we do like corned
beef and on occasion a beef stew or a nice burger or kosher dog. I do
use small amounts of simple spices in cooking.

What's a "simple spice"? Salt, pepper? Does paprika scare you? How about sage? Maybe you meant basic, not simple. Just curious.

We have probably 25 different spices in the pantry and refrigerator. They are needed to cook a variety of dishes. Indian, Carribean, Mexican, Italian, French, etc. We appreciate the flavors of individual things, but also the complex flavors that are developed when you blend flavors together.

I could still taste the tomato and fresh mozzarella in the caprese salad we had last night, even though it had been enhanced (compromised?) by olive oil and balsamic vinegar. And all the unique but individual flavors blend into a real treat every time we make the bold and spicy puttanesca sauce.

Maybe complex things just befuddle you.

I stopped using table salt years ago. There's enough salt in the food
you eat. I use "No-Salt if I want to add a little zip to food. Funny
thing is that "No-Salt" is potassium chloride, one of the "cocktail"
ingredients for lethal injection executions.

Keyser Soze

On 6/3/18 4:49 PM, justan wrote:
Keyser Soze Wrote in message:
On 6/3/18 10:23 AM, wrote:
On Sun, 03 Jun 2018 07:21:12 -0400, John H.
wrote:

On Sat, 2 Jun 2018 20:37:38 -0700 (PDT), Its Me wrote:

On Friday, June 1, 2018 at 5:36:27 PM UTC-4, John H wrote:
This is really pretty good.

Cajun Baked Sweet Potato
" 1 tablespoon paprika
" 1 teaspoon brown sugar
" 1/2 teaspoon black pepper
" 1/2 teaspoon onion powder
" 1/2 teaspoon thyme
" 1/2 teaspoon rosemary
" 1/2 teaspoon garlic powder
" 1/4 teaspoon cayenne pepper
" 1 large sweet potato
" 1 tablespoon olive oil
Preheat oven to 375 degrees. Combine the paprika, brown sugar, black pepper, onion powder, thyme,
rosemary, garlic powder, and cayenne pepper. Slice the sweet potatoes in half lengthwise; rub the
halves with olive oil, and then spread the seasoning mix over the open half of each potato. (I use a
butter knife.)
Bake for 45minutes or until the sweet potato is tender.
[Note: Simply multiply the recipe for more than one potato.]

Here's *the* recipe for sweet potatoes. Had it at the Mesa Grill in Vegas, Bobby Flay's restaurant. Awesome.

https://www.foodnetwork.com/recipes/bobby-flay/smoked-chile-scalloped-sweet-potatoes-recipe-1945789

As soon as I read 'two cups of heavy cream' it became a no-no. I'd love it, but my wife wouldn't
consider it. Have you ever sliced a sweet potato? There's a lot of work involved with using a knife
to slice three sweet potatos in 1/8" thick slices. I'd probably cut a thumb off. I'll bet Bobby used
an electric slicer!

Food processor

You fellas sure like to change the taste of food you say you like. I
like the taste of a sweet potato the way it comes from nature, baked,
with a tiny pat of butter and a little salt. You guys do the same thing
with beouf...I don't eat that much of it, but when I do, it is because,
for example, I like the taste of a steak. Crikey...why bother with the
main ingredient...just sit down with a spoon and an assortment of
spices. And speaking of which...when you add a lot of "heat"(fiery
spices) to meat, just what are you tasting? Certainly not the meat.

You want us to eat bland food too? We're not old enough to be
satisfied with your pablum.

I like a moderate amount of spice on food that should have it. I cooked
"Peruvian Chicken with Green Sauce" for dinner tonight with side dishes
of plantains, dirty rice and two kinds of beans. Plenty of spices.

Keyser Soze

On 6/3/18 5:42 PM, Mr. Luddite wrote:
On 6/3/2018 2:21 PM, Keyser Soze wrote:
On 6/3/18 1:50 PM, wrote:
On Sun, 3 Jun 2018 12:28:44 -0400, Keyser Soze wrote:

On 6/3/18 11:54 AM, Mr. Luddite wrote:
On 6/3/2018 10:30 AM, Keyser Soze wrote:
On 6/3/18 10:23 AM, wrote:
On Sun, 03 Jun 2018 07:21:12 -0400, John H.
wrote:

On Sat, 2 Jun 2018 20:37:38 -0700 (PDT), Its Me
wrote:

On Friday, June 1, 2018 at 5:36:27 PM UTC-4, John H wrote:
This is really pretty good.

Cajun Baked Sweet Potato
"Â*Â*Â* 1 tablespoon paprika
"Â*Â*Â* 1 teaspoon brown sugar
"Â*Â*Â* 1/2 teaspoon black pepper
"Â*Â*Â* 1/2 teaspoon onion powder
"Â*Â*Â* 1/2 teaspoon thyme
"Â*Â*Â* 1/2 teaspoon rosemary
"Â*Â*Â* 1/2 teaspoon garlic powder
"Â*Â*Â* 1/4 teaspoon cayenne pepper
"Â*Â*Â* 1 large sweet potato
"Â*Â*Â* 1 tablespoon olive oil
Preheat oven to 375 degrees. Combine the paprika, brown sugar,
black pepper, onion powder, thyme,
rosemary, garlic powder, and cayenne pepper. Slice the sweet
potatoes in half lengthwise; rub the
halves with olive oil, and then spread the seasoning mix over the
open half of each potato. (I use a
butter knife.)
Bake for 45minutes or until the sweet potato is tender.
[Note: Simply multiply the recipe for more than one potato.]

Here's *the* recipe for sweet potatoes.Â* Had it at the Mesa Grill
in Vegas, Bobby Flay's restaurant.Â* Awesome.

https://www.foodnetwork.com/recipes/bobby-flay/smoked-chile-scalloped-sweet-potatoes-recipe-1945789

As soon as I read 'two cups of heavy cream' it became a no-no. I'd
love it, but my wife wouldn't
consider it. Have you ever sliced a sweet potato? There's a lot of
work involved with using a knife
to slice three sweet potatos in 1/8" thick slices. I'd probably cut
a thumb off. I'll bet Bobby used
an electric slicer!

Food processor

You fellas sure like to change the taste of food you say you like. I
like the taste of a sweet potato the way it comes from nature, baked,
with a tiny pat of butter and a little salt. You guys do the same
thing with beouf...I don't eat that much of it, but when I do, it is
because, for example, I like the taste of a steak. Crikey...why
bother
with the main ingredient...just sit down with a spoon and an
assortment of spices. And speaking of which...when you add a lot of
"heat"(fiery spices) to meat, just what are you tasting? Certainly
not
the meat.Â*

Maybe people are different than you and they like food prepared that
way.Â* Does that offend you?

Of course not, but I am curious about why so many of the "chefs"
here go
to such lengths to masquerade the actual flavors of the foods they
profess to like. Fiery, spicy barbecue doesn't taste like the beef or
pork, for example.

If you only eat a steak once or twice a month, you don't need that
much variety but most of the cow is not suitable for steaks anyway.
These are ways to use other cuts of meat. I do tend to agree you don't
need to overwhelm the meat but a little herb or spice is a good thing.
Same is true of most of the cheaper varieties of fish.

I doubt we eat steak here more than once every few months. Neither of
us like it that much. Or beef, per se, either, although we do like
corned beef and on occasion a beef stew or a nice burger or kosher
dog. I do use small amounts of simple spices in cooking.

Same here.Â* Tastes have changed I guess.Â* I used to be a meat and
potatoes guy but now I enjoy more fish, wild caught shrimp and,
upon occasion, maybe a lobster roll.Â* Port chops once in a while
or a pork tenderloin cooked slow in the crock pot.

Pretty much the same here, though we do like chicken. Made lobster rolls
the other day...local store had lobster tails on sale for $2.99 each.

Mr. Luddite[_4_]

On 6/3/2018 6:23 PM, Keyser Soze wrote:
On 6/3/18 5:42 PM, Mr. Luddite wrote:
On 6/3/2018 2:21 PM, Keyser Soze wrote:
On 6/3/18 1:50 PM, wrote:
On Sun, 3 Jun 2018 12:28:44 -0400, Keyser Soze wrote:

On 6/3/18 11:54 AM, Mr. Luddite wrote:
On 6/3/2018 10:30 AM, Keyser Soze wrote:
On 6/3/18 10:23 AM, wrote:
On Sun, 03 Jun 2018 07:21:12 -0400, John H.
wrote:

On Sat, 2 Jun 2018 20:37:38 -0700 (PDT), Its Me

wrote:

On Friday, June 1, 2018 at 5:36:27 PM UTC-4, John H wrote:
This is really pretty good.

Cajun Baked Sweet Potato
"Â*Â*Â* 1 tablespoon paprika
"Â*Â*Â* 1 teaspoon brown sugar
"Â*Â*Â* 1/2 teaspoon black pepper
"Â*Â*Â* 1/2 teaspoon onion powder
"Â*Â*Â* 1/2 teaspoon thyme
"Â*Â*Â* 1/2 teaspoon rosemary
"Â*Â*Â* 1/2 teaspoon garlic powder
"Â*Â*Â* 1/4 teaspoon cayenne pepper
"Â*Â*Â* 1 large sweet potato
"Â*Â*Â* 1 tablespoon olive oil
Preheat oven to 375 degrees. Combine the paprika, brown sugar,
black pepper, onion powder, thyme,
rosemary, garlic powder, and cayenne pepper. Slice the sweet
potatoes in half lengthwise; rub the
halves with olive oil, and then spread the seasoning mix over
the
open half of each potato. (I use a
butter knife.)
Bake for 45minutes or until the sweet potato is tender.
[Note: Simply multiply the recipe for more than one potato.]

Here's *the* recipe for sweet potatoes.Â* Had it at the Mesa Grill
in Vegas, Bobby Flay's restaurant.Â* Awesome.

https://www.foodnetwork.com/recipes/bobby-flay/smoked-chile-scalloped-sweet-potatoes-recipe-1945789

As soon as I read 'two cups of heavy cream' it became a no-no. I'd
love it, but my wife wouldn't
consider it. Have you ever sliced a sweet potato? There's a lot of
work involved with using a knife
to slice three sweet potatos in 1/8" thick slices. I'd probably
cut
a thumb off. I'll bet Bobby used
an electric slicer!

Food processor

You fellas sure like to change the taste of food you say you like. I
like the taste of a sweet potato the way it comes from nature,
baked,
with a tiny pat of butter and a little salt. You guys do the same
thing with beouf...I don't eat that much of it, but when I do, it is
because, for example, I like the taste of a steak. Crikey...why
bother
with the main ingredient...just sit down with a spoon and an
assortment of spices. And speaking of which...when you add a lot of
"heat"(fiery spices) to meat, just what are you tasting?
Certainly not
the meat.Â*

Maybe people are different than you and they like food prepared that
way.Â* Does that offend you?

Of course not, but I am curious about why so many of the "chefs"
here go
to such lengths to masquerade the actual flavors of the foods they
profess to like. Fiery, spicy barbecue doesn't taste like the beef or
pork, for example.

If you only eat a steak once or twice a month, you don't need that
much variety but most of the cow is not suitable for steaks anyway.
These are ways to use other cuts of meat. I do tend to agree you don't
need to overwhelm the meat but a little herb or spice is a good thing.
Same is true of most of the cheaper varieties of fish.

I doubt we eat steak here more than once every few months. Neither of
us like it that much. Or beef, per se, either, although we do like
corned beef and on occasion a beef stew or a nice burger or kosher
dog. I do use small amounts of simple spices in cooking.

Same here.Â* Tastes have changed I guess.Â* I used to be a meat and
potatoes guy but now I enjoy more fish, wild caught shrimp and,
upon occasion, maybe a lobster roll.Â* Port chops once in a while
or a pork tenderloin cooked slow in the crock pot.

Pretty much the same here, though we do like chicken. Made lobster rolls
the other day...local store had lobster tails on sale for $2.99 each.

Oh, yeah. I do lots of chicken. And turkey.

John H.[_5_]

On Sun, 3 Jun 2018 17:42:27 -0400, "Mr. Luddite" wrote:

On 6/3/2018 2:21 PM, Keyser Soze wrote:
On 6/3/18 1:50 PM, wrote:
On Sun, 3 Jun 2018 12:28:44 -0400, Keyser Soze wrote:

On 6/3/18 11:54 AM, Mr. Luddite wrote:
On 6/3/2018 10:30 AM, Keyser Soze wrote:
On 6/3/18 10:23 AM, wrote:
On Sun, 03 Jun 2018 07:21:12 -0400, John H.
wrote:

On Sat, 2 Jun 2018 20:37:38 -0700 (PDT), Its Me
wrote:

On Friday, June 1, 2018 at 5:36:27 PM UTC-4, John H wrote:
This is really pretty good.

Cajun Baked Sweet Potato
"*** 1 tablespoon paprika
"*** 1 teaspoon brown sugar
"*** 1/2 teaspoon black pepper
"*** 1/2 teaspoon onion powder
"*** 1/2 teaspoon thyme
"*** 1/2 teaspoon rosemary
"*** 1/2 teaspoon garlic powder
"*** 1/4 teaspoon cayenne pepper
"*** 1 large sweet potato
"*** 1 tablespoon olive oil
Preheat oven to 375 degrees. Combine the paprika, brown sugar,
black pepper, onion powder, thyme,
rosemary, garlic powder, and cayenne pepper. Slice the sweet
potatoes in half lengthwise; rub the
halves with olive oil, and then spread the seasoning mix over the
open half of each potato. (I use a
butter knife.)
Bake for 45minutes or until the sweet potato is tender.
[Note: Simply multiply the recipe for more than one potato.]

Here's *the* recipe for sweet potatoes.* Had it at the Mesa Grill
in Vegas, Bobby Flay's restaurant.* Awesome.

https://www.foodnetwork.com/recipes/bobby-flay/smoked-chile-scalloped-sweet-potatoes-recipe-1945789

As soon as I read 'two cups of heavy cream' it became a no-no. I'd
love it, but my wife wouldn't
consider it. Have you ever sliced a sweet potato? There's a lot of
work involved with using a knife
to slice three sweet potatos in 1/8" thick slices. I'd probably cut
a thumb off. I'll bet Bobby used
an electric slicer!

Food processor

You fellas sure like to change the taste of food you say you like. I
like the taste of a sweet potato the way it comes from nature, baked,
with a tiny pat of butter and a little salt. You guys do the same
thing with beouf...I don't eat that much of it, but when I do, it is
because, for example, I like the taste of a steak. Crikey...why bother
with the main ingredient...just sit down with a spoon and an
assortment of spices. And speaking of which...when you add a lot of
"heat"(fiery spices) to meat, just what are you tasting? Certainly not
the meat.*

Maybe people are different than you and they like food prepared that
way.* Does that offend you?

Of course not, but I am curious about why so many of the "chefs" here go
to such lengths to masquerade the actual flavors of the foods they
profess to like. Fiery, spicy barbecue doesn't taste like the beef or
pork, for example.

If you only eat a steak once or twice a month, you don't need that
much variety but most of the cow is not suitable for steaks anyway.
These are ways to use other cuts of meat. I do tend to agree you don't
need to overwhelm the meat but a little herb or spice is a good thing.
Same is true of most of the cheaper varieties of fish.

I doubt we eat steak here more than once every few months. Neither of us
like it that much. Or beef, per se, either, although we do like corned
beef and on occasion a beef stew or a nice burger or kosher dog. I do
use small amounts of simple spices in cooking.

Same here. Tastes have changed I guess. I used to be a meat and
potatoes guy but now I enjoy more fish, wild caught shrimp and,
upon occasion, maybe a lobster roll. Port chops once in a while
or a pork tenderloin cooked slow in the crock pot.

You sure you don't mean pork loin in the crockpot? The tenderloin is very tender and works well on a
grill.

John H.[_5_]

On Sun, 3 Jun 2018 21:45:30 -0000 (UTC), Bill wrote:

John H. wrote:
On Sun, 3 Jun 2018 12:10:30 -0700 (PDT), Its Me wrote:

On Sunday, June 3, 2018 at 2:21:41 PM UTC-4, Keyser Soze wrote:
On 6/3/18 1:50 PM, wrote:
On Sun, 3 Jun 2018 12:28:44 -0400, Keyser Soze wrote:

On 6/3/18 11:54 AM, Mr. Luddite wrote:
On 6/3/2018 10:30 AM, Keyser Soze wrote:
On 6/3/18 10:23 AM, wrote:
On Sun, 03 Jun 2018 07:21:12 -0400, John H.
wrote:

On Sat, 2 Jun 2018 20:37:38 -0700 (PDT), Its Me
wrote:

On Friday, June 1, 2018 at 5:36:27 PM UTC-4, John H wrote:
This is really pretty good.

Cajun Baked Sweet Potato
"*** 1 tablespoon paprika
"*** 1 teaspoon brown sugar
"*** 1/2 teaspoon black pepper
"*** 1/2 teaspoon onion powder
"*** 1/2 teaspoon thyme
"*** 1/2 teaspoon rosemary
"*** 1/2 teaspoon garlic powder
"*** 1/4 teaspoon cayenne pepper
"*** 1 large sweet potato
"*** 1 tablespoon olive oil
Preheat oven to 375 degrees. Combine the paprika, brown sugar,
black pepper, onion powder, thyme,
rosemary, garlic powder, and cayenne pepper. Slice the sweet
potatoes in half lengthwise; rub the
halves with olive oil, and then spread the seasoning mix over the
open half of each potato. (I use a
butter knife.)
Bake for 45minutes or until the sweet potato is tender.
[Note: Simply multiply the recipe for more than one potato.]

Here's *the* recipe for sweet potatoes.* Had it at the Mesa Grill
in Vegas, Bobby Flay's restaurant.* Awesome.

https://www.foodnetwork.com/recipes/bobby-flay/smoked-chile-scalloped-sweet-potatoes-recipe-1945789

As soon as I read 'two cups of heavy cream' it became a no-no. I'd
love it, but my wife wouldn't
consider it. Have you ever sliced a sweet potato? There's a lot of
work involved with using a knife
to slice three sweet potatos in 1/8" thick slices. I'd probably cut
a thumb off. I'll bet Bobby used
an electric slicer!

Food processor

You fellas sure like to change the taste of food you say you like. I
like the taste of a sweet potato the way it comes from nature, baked,
with a tiny pat of butter and a little salt. You guys do the same
thing with beouf...I don't eat that much of it, but when I do, it is
because, for example, I like the taste of a steak. Crikey...why bother
with the main ingredient...just sit down with a spoon and an
assortment of spices. And speaking of which...when you add a lot of
"heat"(fiery spices) to meat, just what are you tasting? Certainly not
the meat.*

Maybe people are different than you and they like food prepared that
way.* Does that offend you?

Of course not, but I am curious about why so many of the "chefs" here go
to such lengths to masquerade the actual flavors of the foods they
profess to like. Fiery, spicy barbecue doesn't taste like the beef or
pork, for example.

If you only eat a steak once or twice a month, you don't need that
much variety but most of the cow is not suitable for steaks anyway.
These are ways to use other cuts of meat. I do tend to agree you don't
need to overwhelm the meat but a little herb or spice is a good thing.
Same is true of most of the cheaper varieties of fish.

I doubt we eat steak here more than once every few months. Neither of us
like it that much. Or beef, per se, either, although we do like corned
beef and on occasion a beef stew or a nice burger or kosher dog. I do
use small amounts of simple spices in cooking.

What's a "simple spice"? Salt, pepper? Does paprika scare you? How
about sage? Maybe you meant basic, not simple. Just curious.

We have probably 25 different spices in the pantry and refrigerator.
They are needed to cook a variety of dishes. Indian, Carribean,
Mexican, Italian, French, etc. We appreciate the flavors of individual
things, but also the complex flavors that are developed when you blend flavors together.

I could still taste the tomato and fresh mozzarella in the caprese salad
we had last night, even though it had been enhanced (compromised?) by
olive oil and balsamic vinegar. And all the unique but individual
flavors blend into a real treat every time we make the bold and spicy puttanesca sauce.

Maybe complex things just befuddle you.

Most likely, Harry eats his lettuce with only a pinch of salt and pepper
so as not to masquerade the
actual flavor of the iceberg.

No salt. Unhealthy. But iceberg is better covered in good Blue Cheese
dressing and bacon bits.

Well of course, if you're normal.

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