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Thread: Introduction

  1. #1
    EZ Larry Guest

    Default Introduction

    Hello,

    I recently posted a question about my warped All-Clad pan which
    spawned a flurry of replies for which I thank the respondents. But,
    since I haven't been around these parts for a few years, I thought I'd
    say hello and give an introduction. I'm 59, live in St. Louis,
    remarried just a couple of years ago to a wonderful woman, and I do
    nearly all the cooking in the house while she prefers to do the
    cleaning up. I'm more of a gourmand than a gourmet, although we've
    both taken to eating less fattening foods, as we've had to join Weight
    Watchers to lose the pounds we've gained over the years. I'm not a
    chef by any stretch, but most folks enjoy what I serve. I suppose I
    get most raves for my barbecue.

    Last evening for dinner I soaked some frozen Orange Roughy in salt
    water to thaw and moisten, dried them, olive oiled them and dusted
    them with two different Pennsey's blends, then pan-fried them in olive
    oil. I managed to get them off the heat at just the right time, and
    they were still moist and tender. Red potatoes were sliced in half,
    olive oiled, then dusted with Pennzey's 4S, and microwaved. Sometimes
    I'll finish them on the grill, but last evening there wasn't time.
    Vegetable was a can of sweet baby peas to which I added kosher salt,
    and at the last minute I got a wild idea to add a dose of Pennzey's
    cinnamon, which actually tasted pretty good.

    Good to see some familiar names as well as some new ones here.

    --
    EZ Larry from St. Louis

  2. #2
    Lynn from Fargo Guest

    Default Re: Introduction

    On Aug 12, 11:01*am, EZ Larry <EZ.Ri...@NOSPAMsbcglobal.net> wrote:
    > Hello,
    >
    > I recently posted a question about my warped All-Clad pan which
    > spawned a flurry of replies for which I thank the respondents. But,
    > since I haven't been around these parts for a few years, I thought I'd
    > say hello and give an introduction. I'm 59, live in St. Louis,
    > remarried just a couple of years ago to a wonderful woman, and I do
    > nearly all the cooking in the house while she prefers to do the
    > cleaning up. I'm more of a gourmand than a gourmet, although we've
    > both taken to eating less fattening foods, as we've had to join Weight
    > Watchers to lose the pounds we've gained over the years. I'm not a
    > chef by any stretch, but most folks enjoy what I serve. I suppose I
    > get most raves for my barbecue.
    >
    > Last evening for dinner I soaked some frozen Orange Roughy in salt
    > water to thaw and moisten, dried them, olive oiled them and dusted
    > them with two different Pennsey's blends, then pan-fried them in olive
    > oil. I managed to get them off the heat at just the right time, and
    > they were still moist and tender. Red potatoes were sliced in half,
    > olive oiled, then dusted with Pennzey's 4S, and microwaved. Sometimes
    > I'll finish them on the grill, but last evening there wasn't time.
    > Vegetable was a can of sweet baby peas to which I added kosher salt,
    > and at the last minute I got a wild idea to add a dose of Pennzey's
    > cinnamon, which actually tasted pretty good.
    >
    > Good to see some familiar names as well as some new ones here.
    >
    > --
    > EZ Larry from St. Louis


    ======================================

    Welcome aboard, Larry!

    From your post I discern several things:
    1 You have reached an advanced and praiseworthy age.
    2 You do know quite a bit about food.
    3 You don't know TOO much about food - so you won't be puffed-up
    and pompous like SOME people around here ;-)

    I can tell these qualities because:
    1 You are exactly my age (or within one year).
    2 You are familiar with quality ingredients,
    3 Penzey's has only one 'N'.

    Lynn from Fargo

  3. #3
    EZ Larry Guest

    Default Re: Introduction

    On Tue, 12 Aug 2008 09:57:11 -0700 (PDT), Lynn from Fargo
    <[email protected]> wrote:

    >3 You don't know TOO much about food - so you won't be puffed-up
    >and pompous like SOME people around here ;-)


    That's very true. I actually admit to enjoying Emeril, which I suppose
    is still blasphemy to some folks around here. And, as far as pompous
    folks, well, that's for whom filters were made.

    >I can tell these qualities because:
    >1 You are exactly my age (or within one year).
    >2 You are familiar with quality ingredients,
    >3 Penzey's has only one 'N'.


    Ah, so it does. I hate it when I make spelling mistakes! I didn't have
    one handy here at work on my lunch hour. Heck, I think I might have
    originally spelled it with an S instead of a Z.

    We are fortunate to have an actual Penzey's store here in Maplewood, a
    suburb that's a bit farther toward town from where I live. Walking
    into that store is a delight to the nose!
    --
    EZ Larry from St. Louis

  4. #4
    l, not -l Guest

    Default Re: Introduction


    On 12-Aug-2008, EZ Larry <[email protected]> wrote:

    > Hello,
    >
    > I recently posted a question about my warped All-Clad pan which
    > spawned a flurry of replies for which I thank the respondents. But,
    > since I haven't been around these parts for a few years, I thought I'd
    > say hello and give an introduction. I'm 59, live in St. Louis,


    Welcome. You'll find several other STL area folks here, myself included.
    --
    Change Cujo to Juno in email address.

  5. #5
    Becca Guest

    Default Re: Introduction

    EZ Larry wrote:

    > We are fortunate to have an actual Penzey's store here in Maplewood, a
    > suburb that's a bit farther toward town from where I live. Walking
    > into that store is a delight to the nose!


    Nice to have you here, Larry. It is so nice to have a Penzey's nearby.
    We had one in Houston, then I moved to Louisiana, so I do mail order.
    The last time I placed an order, they gave me a small container of
    Turkish Seasoning. The ingredients are cumin, oregano, cilantro,
    garlic, sharp paprika, salt and pepper. I used it when I made fajitas
    and it turned out pretty good. lol

    Becca

  6. #6
    Nancy2 Guest

    Default Re: Introduction

    On Aug 12, 11:01*am, EZ Larry <EZ.Ri...@NOSPAMsbcglobal.net> wrote:
    > Hello,
    >
    > I recently posted a question about my warped All-Clad pan which
    > spawned a flurry of replies for which I thank the respondents. But,


    So, what's happening with your pan?

    N.

  7. #7
    EZ Larry Guest

    Default Re: Introduction

    On Tue, 12 Aug 2008 14:03:16 -0700 (PDT), Nancy2
    <[email protected]> wrote:

    >So, what's happening with your pan?
    >
    >N.


    So far, notice from FedEx that it was delivered to All-Clad!
    --
    EZ Larry from St. Louis

  8. #8
    Dimitri Guest

    Default Re: Introduction


    "EZ Larry" <[email protected]> wrote in message
    news:[email protected]..
    > Hello,
    >
    > I recently posted a question about my warped All-Clad pan which
    > spawned a flurry of replies for which I thank the respondents. But,
    > since I haven't been around these parts for a few years, I thought I'd
    > say hello and give an introduction. I'm 59, live in St. Louis,
    > remarried just a couple of years ago to a wonderful woman, and I do
    > nearly all the cooking in the house while she prefers to do the
    > cleaning up. I'm more of a gourmand than a gourmet, although we've
    > both taken to eating less fattening foods, as we've had to join Weight
    > Watchers to lose the pounds we've gained over the years. I'm not a
    > chef by any stretch, but most folks enjoy what I serve. I suppose I
    > get most raves for my barbecue.
    >
    > Last evening for dinner I soaked some frozen Orange Roughy in salt
    > water to thaw and moisten, dried them, olive oiled them and dusted
    > them with two different Pennsey's blends, then pan-fried them in olive
    > oil. I managed to get them off the heat at just the right time, and
    > they were still moist and tender. Red potatoes were sliced in half,
    > olive oiled, then dusted with Pennzey's 4S, and microwaved. Sometimes
    > I'll finish them on the grill, but last evening there wasn't time.
    > Vegetable was a can of sweet baby peas to which I added kosher salt,
    > and at the last minute I got a wild idea to add a dose of Pennzey's
    > cinnamon, which actually tasted pretty good.
    >
    > Good to see some familiar names as well as some new ones here.
    >
    > --
    > EZ Larry from St. Louis


    Welcome.

    Take what you need and leave the rest.

    Dimitri


  9. #9
    EZ Larry Guest

    Default Re: Introduction

    On Wed, 13 Aug 2008 10:28:35 -0700, "Dimitri" <[email protected]>
    wrote:

    >Take what you need and leave the rest.
    >
    >Dimitri


    Good advice. I also hope to contribute, now and again, and I'd have
    the same advice for anybody reading what I've posted!

    --
    EZ Larry from St. Louis

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