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Thread: Rants: Olive Melodies and Seasond Flour

  1. #1
    Sqwertz Guest

    Default Rants: Olive Melodies and Seasond Flour

    Why do I keep buying mixed olives? You'd think I'd have learned by
    now that every olive in the batch will taste exactly the same, no
    matter how many varieties it contained. Once you mix 5-8 different
    kinds of olives with their individual brines, they don't get any
    better - just worse.

    And while I'm ranting... Why use "seasoned flour"? This term
    shoould be banned by all recipes and cookbooks. Why not just season
    the food you'll be flouring rather than using 5x as must salt and
    seasonings you'd use if you had just seasoned the meat? (or
    vegetables). You'll just throw more than half of the seasoned flour
    you made, anyway. Seasoning the food rather than the flour allows
    you to control exactly how much season you want.

    So please, folks - don't buy olive mixes and don't season your
    flour. Do it for the children.

    -sw

  2. #2
    Goomba Guest

    Default Re: Rants: Olive Melodies and Seasond Flour

    Sqwertz wrote:

    > And while I'm ranting... Why use "seasoned flour"? This term
    > shoould be banned by all recipes and cookbooks. Why not just season
    > the food you'll be flouring rather than using 5x as must salt and
    > seasonings you'd use if you had just seasoned the meat? (or
    > vegetables). You'll just throw more than half of the seasoned flour
    > you made, anyway. Seasoning the food rather than the flour allows
    > you to control exactly how much season you want.
    >
    > So please, folks - don't buy olive mixes and don't season your
    > flour. Do it for the children.
    >
    > -sw


    Why do people buy containers of "Cinnamon Sugar" ?
    Enquirering (sic) Minds want to know!

  3. #3
    Sqwertz Guest

    Default Re: Rants: Olive Melodies and Seasond Flour

    Goomba <[email protected]> wrote:

    > Why do people buy containers of "Cinnamon Sugar" ?
    > Enquirering (sic) Minds want to know!


    What, you don't want to pay $28/lb?
    http://www.fancyflours.com/cinnamon-sugar.html

    The "cheap" stuff contains fake cinnamon (Vietnamese), soybean oil,
    and silicon oxide. In Mckormick's defense, McKormick puts cinnamon
    oil in theirs (though it's probably not Ceylon cinnamon)

    -sw

  4. #4
    Wayne Boatwright Guest

    Default Re: Rants: Olive Melodies and Seasond Flour

    On Sun 08 Mar 2009 05:06:34p, Goomba told us...

    > Sqwertz wrote:
    >
    >> And while I'm ranting... Why use "seasoned flour"? This term
    >> shoould be banned by all recipes and cookbooks. Why not just season
    >> the food you'll be flouring rather than using 5x as must salt and
    >> seasonings you'd use if you had just seasoned the meat? (or
    >> vegetables). You'll just throw more than half of the seasoned flour
    >> you made, anyway. Seasoning the food rather than the flour allows
    >> you to control exactly how much season you want.
    >>
    >> So please, folks - don't buy olive mixes and don't season your
    >> flour. Do it for the children.
    >>
    >> -sw

    >
    > Why do people buy containers of "Cinnamon Sugar" ?
    > Enquirering (sic) Minds want to know!


    I don't understand the mixed olives or the cinnamon sugar, but I can tell
    you that using seasoned flour is the *only* proper way to prepared southern
    fried chicken. Just seasoning the chicken doesn't cut it. That's
    something I won't back down on.

    --
    Wayne Boatwright

    "One man's meat is another man's poison"
    - Oswald Dykes, English writer, 1709.

  5. #5
    Goomba Guest

    Default Re: Rants: Olive Melodies and Seasond Flour

    Wayne Boatwright wrote:

    > I don't understand the mixed olives or the cinnamon sugar, but I can tell
    > you that using seasoned flour is the *only* proper way to prepared southern
    > fried chicken. Just seasoning the chicken doesn't cut it. That's
    > something I won't back down on.
    >

    But.. but.. YOU can season your own flour, Wayne. One doesn't need
    others to season it for them...do they?

  6. #6
    Wayne Boatwright Guest

    Default Re: Rants: Olive Melodies and Seasond Flour

    On Sun 08 Mar 2009 06:51:29p, Goomba told us...

    > Wayne Boatwright wrote:
    >
    >> I don't understand the mixed olives or the cinnamon sugar, but I can
    >> tell you that using seasoned flour is the *only* proper way to prepared
    >> southern fried chicken. Just seasoning the chicken doesn't cut it.
    >> That's something I won't back down on.
    >>

    > But.. but.. YOU can season your own flour, Wayne. One doesn't need
    > others to season it for them...do they?
    >


    I didn't mean *buy* seasoned flour, Goomba. I have never bought it. I
    always season my own flour for coating chicken and other meats. Steve's
    rant, if I understood it correctly, was not to season the flour at all, but
    just the meat. BLEH!

    --
    Wayne Boatwright

    "One man's meat is another man's poison"
    - Oswald Dykes, English writer, 1709.

  7. #7
    Sqwertz Guest

    Default Re: Rants: Olive Melodies and Seasond Flour

    Wayne Boatwright <[email protected]> wrote:

    > On Sun 08 Mar 2009 05:06:34p, Goomba told us...
    >
    >> Sqwertz wrote:
    >>
    >>> And while I'm ranting... Why use "seasoned flour"? This term
    >>> shoould be banned by all recipes and cookbooks. Why not just season
    >>> the food you'll be flouring rather than using 5x as must salt and
    >>> seasonings you'd use if you had just seasoned the meat? (or
    >>> vegetables). You'll just throw more than half of the seasoned flour
    >>> you made, anyway. Seasoning the food rather than the flour allows
    >>> you to control exactly how much season you want.
    >>>
    >>> So please, folks - don't buy olive mixes and don't season your
    >>> flour. Do it for the children.
    >>>
    >>> -sw

    >>
    >> Why do people buy containers of "Cinnamon Sugar" ?
    >> Enquirering (sic) Minds want to know!

    >
    > I don't understand the mixed olives or the cinnamon sugar, but I can tell
    > you that using seasoned flour is the *only* proper way to prepared southern
    > fried chicken. Just seasoning the chicken doesn't cut it. That's
    > something I won't back down on.


    Chicken gets a heavier dose of flour than other items that call for
    a dusting of seasoned flour. So yeah - I guess it would make a
    little difference there.

    But one of my biggest complaints about fried chicken is all the
    seasoning is in the batter/breading. Once that skin gets ripped
    off, you're left with just... chicken.

    -sw

  8. #8
    Omelet Guest

    Default Re: Rants: Olive Melodies and Seasond Flour

    In article <080309.184224[email protected]>,
    Sqwertz <[email protected]> wrote:

    > Why do I keep buying mixed olives? You'd think I'd have learned by
    > now that every olive in the batch will taste exactly the same, no
    > matter how many varieties it contained. Once you mix 5-8 different
    > kinds of olives with their individual brines, they don't get any
    > better - just worse.
    >
    > And while I'm ranting... Why use "seasoned flour"? This term
    > shoould be banned by all recipes and cookbooks. Why not just season
    > the food you'll be flouring rather than using 5x as must salt and
    > seasonings you'd use if you had just seasoned the meat? (or
    > vegetables). You'll just throw more than half of the seasoned flour
    > you made, anyway. Seasoning the food rather than the flour allows
    > you to control exactly how much season you want.
    >
    > So please, folks - don't buy olive mixes and don't season your
    > flour. Do it for the children.
    >
    > -sw


    I don't use wheat flour, generally rice flour, or arrowroot or corn
    starch, and yes I DO season it.

    I save the extra in a ziplock in the freezer. I don't discard it.
    --
    Peace! Om

    I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

  9. #9
    Omelet Guest

    Default Re: Rants: Olive Melodies and Seasond Flour

    In article <[email protected] 7>,
    Wayne Boatwright <[email protected]> wrote:

    > On Sun 08 Mar 2009 05:06:34p, Goomba told us...
    >
    > > Sqwertz wrote:
    > >
    > >> And while I'm ranting... Why use "seasoned flour"? This term
    > >> shoould be banned by all recipes and cookbooks. Why not just season
    > >> the food you'll be flouring rather than using 5x as must salt and
    > >> seasonings you'd use if you had just seasoned the meat? (or
    > >> vegetables). You'll just throw more than half of the seasoned flour
    > >> you made, anyway. Seasoning the food rather than the flour allows
    > >> you to control exactly how much season you want.
    > >>
    > >> So please, folks - don't buy olive mixes and don't season your
    > >> flour. Do it for the children.
    > >>
    > >> -sw

    > >
    > > Why do people buy containers of "Cinnamon Sugar" ?
    > > Enquirering (sic) Minds want to know!

    >
    > I don't understand the mixed olives or the cinnamon sugar, but I can tell
    > you that using seasoned flour is the *only* proper way to prepared southern
    > fried chicken. Just seasoning the chicken doesn't cut it. That's
    > something I won't back down on.


    Nor other recipes. I agree.
    --
    Peace! Om

    I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

  10. #10
    Sqwertz Guest

    Default Re: Rants: Olive Melodies and Seasond Flour

    Goomba <[email protected]> wrote:

    > Wayne Boatwright wrote:
    >
    >> I don't understand the mixed olives or the cinnamon sugar, but I can tell
    >> you that using seasoned flour is the *only* proper way to prepared southern
    >> fried chicken. Just seasoning the chicken doesn't cut it. That's
    >> something I won't back down on.
    >>

    > But.. but.. YOU can season your own flour, Wayne. One doesn't need
    > others to season it for them...do they?


    I thought you were being facetious, but sure enough,
    $4 for a 6oz box.

    -sw

  11. #11
    Lynn from Fargo Ografmorffig Guest

    Default Re: Rants: Olive Melodies and Seasond Flour

    On Mar 8, 7:22*pm, Wayne Boatwright <wayneboatwri...@arizona.usa.com>
    wrote:
    > On Sun 08 Mar 2009 05:06:34p, Goomba told us...
    >
    >
    >
    > > Sqwertz wrote:

    >
    > >> And while I'm ranting... Why use "seasoned flour"? *This term
    > >> shoould be banned by all recipes and cookbooks. *Why not just season
    > >> the food you'll be flouring rather than using 5x as must salt and
    > >> seasonings you'd use if you had just seasoned the meat? (or
    > >> vegetables). *You'll just throw more than half of the seasoned flour
    > >> you made, anyway. *Seasoning the food rather than the flour allows
    > >> you to control exactly how much season you want.

    >
    > >> So please, folks - don't buy olive mixes and don't season your
    > >> flour. *Do it for the children.

    >
    > >> -sw

    >
    > > Why do people buy containers of "Cinnamon Sugar" ?
    > > Enquirering (sic) Minds want to know!

    >
    > I don't understand the mixed olives or the cinnamon sugar, but I can tell
    > you that using seasoned flour is the *only* proper way to prepared southern
    > fried chicken. *Just seasoning the chicken doesn't cut it. *That's
    > something I won't back down on.
    >
    > --
    > Wayne Boatwright
    >
    > "One man's meat is another man's poison"
    > * * * * * * *- Oswald Dykes, English writer, 1709.


    Do you soak the chicken in milk? I put lots of paprika and a good bit
    of black pepper and some rubbed dry basil in the seasoned flour the
    chicken gets dredged in? Have you ever made "Maryland" Fried Chicken
    - you pour the fat of when it's about half cooked then add light
    cream and kind of braise and simmer till it's done. Not crunchy but
    sublime! Biscuits on the side.
    Lynn in Fargo

  12. #12
    Christine Dabney Guest

    Default Re: Rants: Olive Melodies and Seasond Flour

    On Sun, 08 Mar 2009 22:42:59 -0600, Omelet <[email protected]>
    wrote:

    >In article <[email protected]>,
    > Sqwertz <[email protected]> wrote:
    >
    >> Chicken gets a heavier dose of flour than other items that call for
    >> a dusting of seasoned flour. So yeah - I guess it would make a
    >> little difference there.
    >>
    >> But one of my biggest complaints about fried chicken is all the
    >> seasoning is in the batter/breading. Once that skin gets ripped
    >> off, you're left with just... chicken.
    >>
    >> -sw

    >
    >So marinate it first babe! THEN coat it and do your thing. :-)


    When I fry chicken, I season it first, with salt and pepper. I then
    let it sit for a bit, and then do the dredging thing with flour also
    seasoned with salt and pepper. I sometimes add other things to the
    flour too, like smoked paprika, or garlic powder..or both.

    That way, I get well seasoned meat. Before that, when I was only
    seasoning the flour, it seemed underseasoned, just as Steve says.

    Christine
    --
    http://nightstirrings.blogspot.com

  13. #13
    Omelet Guest

    Default Re: Rants: Olive Melodies and Seasond Flour

    In article <[email protected]>,
    Sqwertz <[email protected]> wrote:

    > Chicken gets a heavier dose of flour than other items that call for
    > a dusting of seasoned flour. So yeah - I guess it would make a
    > little difference there.
    >
    > But one of my biggest complaints about fried chicken is all the
    > seasoning is in the batter/breading. Once that skin gets ripped
    > off, you're left with just... chicken.
    >
    > -sw


    So marinate it first babe! THEN coat it and do your thing. :-)
    --
    Peace! Om

    I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

  14. #14
    jmcquown Guest

    Default Re: Rants: Olive Melodies and Seasond Flour

    "Sqwertz" <[email protected]> wrote in message
    news:[email protected]..
    >
    > And while I'm ranting... Why use "seasoned flour"? This term
    > shoould be banned by all recipes and cookbooks. Why not just season
    > the food you'll be flouring rather than using 5x as must salt and
    > seasonings you'd use if you had just seasoned the meat?

    (snippage)
    > -sw



    Who says when you season flour you use 5x salt? I certainly don't.

    Jill

    P.S. A lot of times the seasoned flour *is* part of seasoning the meat. I
    have a recipe somewhere for my mother's swiss steak... you dredge pieces of
    generally tough round steak in seasoned flour then pound it into the meat
    with a meat mallet. It works.


  15. #15
    Michael \Dog3\ Guest

    Default Re: Rants: Olive Melodies and Seasond Flour

    Wayne Boatwright <[email protected]>
    news:[email protected] 5.247: in
    rec.food.cooking

    > On Sun 08 Mar 2009 06:51:29p, Goomba told us...
    >
    >> Wayne Boatwright wrote:
    >>
    >>> I don't understand the mixed olives or the cinnamon sugar, but I can
    >>> tell you that using seasoned flour is the *only* proper way to
    >>> prepared southern fried chicken. Just seasoning the chicken doesn't
    >>> cut it. That's something I won't back down on.
    >>>

    >> But.. but.. YOU can season your own flour, Wayne. One doesn't need
    >> others to season it for them...do they?
    >>

    >
    > I didn't mean *buy* seasoned flour, Goomba. I have never bought it.
    > I always season my own flour for coating chicken and other meats.
    > Steve's rant, if I understood it correctly, was not to season the
    > flour at all, but just the meat. BLEH!


    Color me stupid but I've never looked for, or seen, pre-seasoned flour.
    Quite frankly I would never see the need for it. I *will* admit to
    purchasing sifted flour now and then if needed. I always make a huge
    mess when sifting it and it's easier to buy it that way. Since I seldom
    bake it's pretty much a non-issue with me anyway.

    Another thing I've never quite understood is the seasoned salt stuff.
    Maybe I've used too much of it when I had a recipe that calls for it.
    Either I've never gotten the hang of using it properly or I just really
    don't care for it.

    Michael

    --
    “He who does not understand your silence will probably not understand
    your words.”
    ~Elbert Hubbard

    You can find me at: - michael at lonergan dot us dot com

  16. #16
    Wayne Boatwright Guest

    Default Re: Rants: Olive Melodies and Seasond Flour

    On Mon 09 Mar 2009 08:07:09a, Michael "Dog3" told us...

    > Wayne Boatwright <[email protected]>
    > news:[email protected] 5.247: in
    > rec.food.cooking
    >
    >> On Sun 08 Mar 2009 06:51:29p, Goomba told us...
    >>
    >>> Wayne Boatwright wrote:
    >>>
    >>>> I don't understand the mixed olives or the cinnamon sugar, but I can
    >>>> tell you that using seasoned flour is the *only* proper way to
    >>>> prepared southern fried chicken. Just seasoning the chicken doesn't
    >>>> cut it. That's something I won't back down on.
    >>>>
    >>> But.. but.. YOU can season your own flour, Wayne. One doesn't need
    >>> others to season it for them...do they?
    >>>

    >>
    >> I didn't mean *buy* seasoned flour, Goomba. I have never bought it.
    >> I always season my own flour for coating chicken and other meats.
    >> Steve's rant, if I understood it correctly, was not to season the
    >> flour at all, but just the meat. BLEH!

    >
    > Color me stupid but I've never looked for, or seen, pre-seasoned flour.
    > Quite frankly I would never see the need for it. I *will* admit to
    > purchasing sifted flour now and then if needed. I always make a huge
    > mess when sifting it and it's easier to buy it that way. Since I seldom
    > bake it's pretty much a non-issue with me anyway.


    Michael, I've never seen "seasoned flour" for sale either. The only
    seasoned flour products I know of are those premixed coating mixes that I
    would never buy.

    > Another thing I've never quite understood is the seasoned salt stuff.
    > Maybe I've used too much of it when I had a recipe that calls for it.
    > Either I've never gotten the hang of using it properly or I just really
    > don't care for it.


    I have bought a number of different seasoned salts over the years and never
    cared for any of them. I think you can do a better job of combining
    seasonings on your own.

    --
    Wayne Boatwright

    "One man's meat is another man's poison"
    - Oswald Dykes, English writer, 1709.

  17. #17
    James Silverton Guest

    Default Re: Rants: Olive Melodies and Seasond Flour

    Wayne wrote on Mon, 09 Mar 2009 15:14:16 GMT:

    >> Wayne Boatwright <[email protected]>


    "One man's meat is another man's poison"
    - Oswald Dykes, English writer, 1709.>>

    Try Lucretius (about 99BC to 55BC) De Rerum Natura iv. 637 "quod ali
    cibus est aliis fuat acre venenum", what is food to one person may be
    bitter poison to others.
    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  18. #18
    Wayne Boatwright Guest

    Default Re: Rants: Olive Melodies and Seasond Flour

    On Mon 09 Mar 2009 08:22:37a, James Silverton told us...

    > Wayne wrote on Mon, 09 Mar 2009 15:14:16 GMT:
    >
    >>> Wayne Boatwright <[email protected]>

    >
    > "One man's meat is another man's poison"
    > - Oswald Dykes, English writer, 1709.>>
    >
    > Try Lucretius (about 99BC to 55BC) De Rerum Natura iv. 637 "quod ali
    > cibus est aliis fuat acre venenum", what is food to one person may be
    > bitter poison to others.


    Oh, that's good! Thanks!

    --
    Wayne Boatwright

    "One man's meat is another man's poison"
    - Oswald Dykes, English writer, 1709.

  19. #19
    blake murphy Guest

    Default Re: Rants: Olive Melodies and Seasond Flour

    On Sun, 08 Mar 2009 22:42:59 -0600, Omelet wrote:

    > In article <[email protected]>,
    > Sqwertz <[email protected]> wrote:
    >
    >> Chicken gets a heavier dose of flour than other items that call for
    >> a dusting of seasoned flour. So yeah - I guess it would make a
    >> little difference there.
    >>
    >> But one of my biggest complaints about fried chicken is all the
    >> seasoning is in the batter/breading. Once that skin gets ripped
    >> off, you're left with just... chicken.
    >>
    >> -sw

    >
    > So marinate it first babe! THEN coat it and do your thing. :-)


    right. you can season it before the flouring.

    your pal,
    blake

  20. #20
    ViLco Guest

    Default Re: Rants: Olive Melodies and Seasond Flour

    Sqwertz wrote:

    > Why do I keep buying mixed olives?


    LOL, nice rant. Expecially after havin' had some olive taggiasche just
    yesterday, at lunch. This brand sells them in flat trasnparent plastic trays
    with just some oil and salt, and they're heavenly.
    --
    Vilco
    Mai guardare Trailer park Boys senza
    qualcosa da bere a portata di mano




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