tag:blogger.com,1999:blog-23683658.post4622666065053287153..comments2024-03-25T05:23:41.171-04:00Comments on Bilbo's Random Thought Collection: You Are What You EatBilbohttp://www.blogger.com/profile/14213505386288233192noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-23683658.post-3722157977353557342009-04-10T20:49:00.000-04:002009-04-10T20:49:00.000-04:00By "beets" do you mean beetroot? The red thingi? I...By "beets" do you mean beetroot? The red thingi? I hate those! I never saw them before we moved to Australia at age 11. Then at a school camp I was that lovely colour and piled my plate with it. Ugh! Never again....<BR/><BR/>I love eating too. Over here, I don't use any cookbooks because I can't get any of those ingredients. BUT, I have been learning how to cook with all the Indonesian ingredients...good too!Amandahttps://www.blogger.com/profile/03542715899155247984noreply@blogger.comtag:blogger.com,1999:blog-23683658.post-14187283653809576932009-04-10T18:01:00.000-04:002009-04-10T18:01:00.000-04:00On behalf of all the BEETS in the world, I am myst...On behalf of all the BEETS in the world, I am mystified and saddened by your dislike of them. <BR/><BR/>What's not to like about BEETS that are roasted whole in a 450 degree oven for 1 1/2 hours or so? The roasting releases the natural sugars in the beets. Cool them slightly after baking then peel them, dice or slice them, and put a pat or two of butter (the real stuff)on them. You end up with a luscious delicacy that will steal your heart. I guarantee it. You can't beat BEETS prepared this way. <BR/><BR/>Oh, and FYI, my collection of cookbooks rivals yours I am sure. I am known as the Queen of cookbooks and kitchen gadgets. Why not "post" your recipe for Chicken Marsala here on your blog rather than sending it in an email? Include photos. I want to see you preparing this dish. <BR/><BR/>The split pea soup story...that's a funny one, Leslie.Mrs. Geezerettehttps://www.blogger.com/profile/17957440812143446191noreply@blogger.comtag:blogger.com,1999:blog-23683658.post-32808057131118814742009-04-10T11:19:00.000-04:002009-04-10T11:19:00.000-04:00"megawarehousestore""and generally eat pretty much..."megawarehousestore"<BR/><BR/>"and generally eat pretty much anything that doesn't move fast enough to get away"<BR/><BR/>A new word AND a new quote. I'm writing a book. Of course you'll get credit for some input.<BR/><BR/>Wv: ackli - yes that was very tasty.Mikehttps://www.blogger.com/profile/00017192454403363349noreply@blogger.comtag:blogger.com,1999:blog-23683658.post-29211019321608129662009-04-10T11:16:00.000-04:002009-04-10T11:16:00.000-04:00I taught SB to cook and now I don't have to! He's ...I taught SB to cook and now I don't have to! He's still wading his way through "Mastering the Art of French Cooking" by Mz Child with some amazing dishes which I of course have to evaluate ;)<BR/><BR/>lol<BR/>wv- supwel - hmmmmmfionahttps://www.blogger.com/profile/06596725053201745199noreply@blogger.comtag:blogger.com,1999:blog-23683658.post-44889161016014337342009-04-10T11:03:00.000-04:002009-04-10T11:03:00.000-04:00Funny, I have a variety of cookbooks that I don't ...Funny, I have a variety of cookbooks that I don't use--many of them veggie as well as ethnic, as well as the 3x5 card file of recipes that I've cut out, and a huge 3-ring binder full of stuff that I've downloaded--some of from the Washington Post food section. My favorite cookbook--Simply French (yes I know you don't like them)is a cookbook of recipes from the Provence region and I like them because besides the work of julienning veggies, the recipes are fairly simple and don't have my list of will-not-eat veggies, such as lima beans, black-eyed peas, okra, turnip greens, kale, collards or anything remotely resembling what is jokingly referred to as "Southern cooking." I don't mind beets. I like the recipes you include in the Studio One newsletter, I just want someone else to cook them for me. :)<BR/><BR/>I once told a woman that I was making split pea soup and she said, "Isn't that an awful lot of work, cutting up all those peas?" My response was, "Why no, no more trouble than painting the dots on the black-eyed peas."Leslie Davidnoreply@blogger.comtag:blogger.com,1999:blog-23683658.post-77842790180846768452009-04-10T10:01:00.000-04:002009-04-10T10:01:00.000-04:00I think there's something to that article. I was ...I think there's something to that article. I was a platinum blonde when I was little, but now I've eaten so much chocolate my hair is brown! <BR/>I'm with you on beets! (and parsnips)Debbienoreply@blogger.comtag:blogger.com,1999:blog-23683658.post-56360684303213170452009-04-10T07:18:00.000-04:002009-04-10T07:18:00.000-04:00Sorry to say, but you and Agnes are mis-matched. ...Sorry to say, but you and Agnes are mis-matched. A perfect marriage has one partner who acquires books and one who gets rid of them. Thus, I have very few cookbooks (moving often helps with that) and Mark has the designation of the Library of Congress' backup location for all books on Admiral Nelson, the Civil War and probably a few other topics. I sneak out the old stuff when I can cajole him into donating to the Library book sale.<BR/>Let us know what you're serving special for Easter.KKTSewshttps://www.blogger.com/profile/14300483956686864167noreply@blogger.comtag:blogger.com,1999:blog-23683658.post-87101705890742656902009-04-10T06:20:00.000-04:002009-04-10T06:20:00.000-04:00I've given all that up for lent...so I'll pass.I've given all that up for lent...so I'll pass.The Mistress of the Darkhttps://www.blogger.com/profile/16923975714269274370noreply@blogger.comtag:blogger.com,1999:blog-23683658.post-5166986104495871232009-04-10T06:14:00.000-04:002009-04-10T06:14:00.000-04:00I eat a wide variety of foods and am not afraid to...I eat a wide variety of foods and am not afraid to try new things. I always tell my friends...you don't get to be this size by being picky about what you eat!John A Hillhttps://www.blogger.com/profile/07777330742400065045noreply@blogger.comtag:blogger.com,1999:blog-23683658.post-39552985694747554062009-04-10T06:12:00.000-04:002009-04-10T06:12:00.000-04:00This comment has been removed by the author.John A Hillhttps://www.blogger.com/profile/07777330742400065045noreply@blogger.com