Tripe Casserole, anyone?
- Thread starter joeekaitis
- Start date
toggleswitch
Well-known member
Tripe? uh, non, merci
As an added incentive to come visit me, we have a Corning-Revere outlet store 5 minutes from me.
Got these Pyrex brand bad-boys there for $1.98 each.
A HUGELY generous parting gift to give my EX, if I may say so myself. [Logic? My current kitchen stuffstays mine! Or as my great-aunt would say about her washing machine being contrary to her lease. "I came in with it, I'm going out with it!"]
As an added incentive to come visit me, we have a Corning-Revere outlet store 5 minutes from me.
Got these Pyrex brand bad-boys there for $1.98 each.
A HUGELY generous parting gift to give my EX, if I may say so myself. [Logic? My current kitchen stuffstays mine! Or as my great-aunt would say about her washing machine being contrary to her lease. "I came in with it, I'm going out with it!"]
maytagbear
Well-known member
Toggle,
in some colloquial usage, "tripe" is used as an equivalent expression to "nonsense," "balderdash," "applesauce," "horsefeathers," "fiddlesticks," and "Bullbleep."
I think that may be what Joe was trying to express as his reaction to "Corning" stoneware.
Nice bowls, incidentally.
Yes, I am sorry that the only true new Pyroceram seems to be the uninspired "French White," but oh and well.
I am holding on to my "Spice O' Life," and treasuring my few pieces of Cornflower Blue.
The Corning-Revere outlet closest to me is about 25 minutes north of here in Aurora OH.
Lawrence/Maytagbear
in some colloquial usage, "tripe" is used as an equivalent expression to "nonsense," "balderdash," "applesauce," "horsefeathers," "fiddlesticks," and "Bullbleep."
I think that may be what Joe was trying to express as his reaction to "Corning" stoneware.
Nice bowls, incidentally.
Yes, I am sorry that the only true new Pyroceram seems to be the uninspired "French White," but oh and well.
I am holding on to my "Spice O' Life," and treasuring my few pieces of Cornflower Blue.
The Corning-Revere outlet closest to me is about 25 minutes north of here in Aurora OH.
Lawrence/Maytagbear
Oh, that it were true. . .
We have 2 pieces of French White Pyroceram which Cathy bought before we were married. The current "French White" is stoneware with Pyrex lids. Perhaps they're hoping the mention of the Pyrex name will fool some folks.
We have 2 pieces of French White Pyroceram which Cathy bought before we were married. The current "French White" is stoneware with Pyrex lids. Perhaps they're hoping the mention of the Pyrex name will fool some folks.
maytagbear
Well-known member
Really?
Joe- I believe you, but......
I was at Bed Bath and Beyond last week, and the French White I saw looked a lot like Pyroceram.
L/Mb
Joe- I believe you, but......
I was at Bed Bath and Beyond last week, and the French White I saw looked a lot like Pyroceram.
L/Mb
sudsmaster
Well-known member
I looked at some Corningware at Target the other week, and it was clearly not pyroceram, but more ordinary ceramic, and not particularly well made, either.
I'm a bit happy that I bought a set of real Corningware pyroceram bakeware about 10 years ago. It wasn't really expensive, as I recall, but it's the real thing. It's also the fluted french design, which I happen to like a lot; I prefer the plain white fluted motif to the cornflower, starburst, and other "traditional" corningware decorations. Just my personal taste.
I'm a bit happy that I bought a set of real Corningware pyroceram bakeware about 10 years ago. It wasn't really expensive, as I recall, but it's the real thing. It's also the fluted french design, which I happen to like a lot; I prefer the plain white fluted motif to the cornflower, starburst, and other "traditional" corningware decorations. Just my personal taste.
toggleswitch
Well-known member
Thanks guys. That makes sense L/Mb.
Great to learn from the professional word-smith!
Great to learn from the professional word-smith!
bobbyderegis
Well-known member
Tripe in my house meant the lining of a cow's stomach. My grandfather's favorite. We have a restaurant in Boston that features it. Myself, I could take it or leave it. I don't mind it boiled in tomato sauce, but lots of Italians fry it. Yuck!
Bobby in Boston
Bobby in Boston
Tripe in my house meant the lining of a cow's stomach.
Yes, that was a staple in my grandmother's house. Tried to pass it off to us kids as something else. When we were old enough to learn what it was, we found ways to hide it so they did not know that we were not eating it. Now risotto and polenta were totally different stories....along with that wonderful Pyrex coffee.....
Yes, that was a staple in my grandmother's house. Tried to pass it off to us kids as something else. When we were old enough to learn what it was, we found ways to hide it so they did not know that we were not eating it. Now risotto and polenta were totally different stories....along with that wonderful Pyrex coffee.....
Maytagbear:
If it's Pyroceram, the words "MADE IN USA" are printed or reverse-embossed on the bottom. If it's stoneware, the words "MADE IN CHINA" or some other country of origin will be printed under the glaze.
Also, stoneware will have an unglazed ring on the bottom. Pyroceram is seamless.
It's possible that their display samples are still Pyroceram from years ago especially if they're attached to the shelf, but check the boxes carefully.
If it's Pyroceram, the words "MADE IN USA" are printed or reverse-embossed on the bottom. If it's stoneware, the words "MADE IN CHINA" or some other country of origin will be printed under the glaze.
Also, stoneware will have an unglazed ring on the bottom. Pyroceram is seamless.
It's possible that their display samples are still Pyroceram from years ago especially if they're attached to the shelf, but check the boxes carefully.
maytagbear
Well-known member
Joe,
thanks, but I'm not currently in the market for new ovenware.
I was just commenting that it seemed to still be available. I do admit I could well be wrong.
Lawrence/Maytagbear
thanks, but I'm not currently in the market for new ovenware.
I was just commenting that it seemed to still be available. I do admit I could well be wrong.
Lawrence/Maytagbear
jasonl
New member
Tripe at my house means MMMMMMM MMMMMMM good!!!!!
Put that in some Cowboy Stew (add liver, hearts, kidneys, and chitlins if you're even more adventurous). Man that's good stuff. Still trying to get Helen to eat it but she won't :-(
Put that in some Cowboy Stew (add liver, hearts, kidneys, and chitlins if you're even more adventurous). Man that's good stuff. Still trying to get Helen to eat it but she won't :-(
Put that in some Cowboy Stew
Do tell all Jason....your recipe for that stew...
Do tell all Jason....your recipe for that stew...
Cajun Cookin'
Jason...
Ssssssssh...don't tell her! ;-)
Note to Helen: Dear, you will LOVE that Louisiana cooking once you get use to it...
I lived in Arcadia in the 70's. (North/Bonnie & Clyde were killed there)
And I tell you, I gained like 40 pounds in a year eating all that homemade Louisiana cookin...
Deer...squirrel brains....rabbit...hmmmm hmmmm GOOD!
LOL
Jason...
Ssssssssh...don't tell her! ;-)
Note to Helen: Dear, you will LOVE that Louisiana cooking once you get use to it...
I lived in Arcadia in the 70's. (North/Bonnie & Clyde were killed there)
And I tell you, I gained like 40 pounds in a year eating all that homemade Louisiana cookin...
Deer...squirrel brains....rabbit...hmmmm hmmmm GOOD!
LOL
bobbyderegis
Well-known member
GadgetGary,
we must have had the same grandmother! The pyrex coffee and polenta and all. Was she from Ancona?
Bobby in Boston
we must have had the same grandmother! The pyrex coffee and polenta and all. Was she from Ancona?
Bobby in Boston
The pyrex coffee and polenta and all. Was she from Ancona?
Bobby,
My grandparents were from a town called Sondrio, way up by the Swiss Alps. I hope someday to go visit the area where the came from.
Bobby,
My grandparents were from a town called Sondrio, way up by the Swiss Alps. I hope someday to go visit the area where the came from.
perc-o-prince
Well-known member
risotto and polenta and tripe
I grew up with all of these and love them more now than when I was little!! Oh...pass the squid while you're at it!!
Bobby, When are we going for tripe?
Rich
I grew up with all of these and love them more now than when I was little!! Oh...pass the squid while you're at it!!
Bobby, When are we going for tripe?
Rich
jasonl
New member
What's risotto and polenta? A wild guess... Innards?
What's risotto and polenta?
Jason,
When you take a trip to 'suburban hell'....AHEM..as one poster put it(Miss M), you will see what risotto is.....a rice(typically Arborio) made with saffron and broth......a tasty Italian dish.
And polenta is actually a cormeal cake made with water and salt.....served with red sauce or for added cholesterol....butter, cheese, garlic and heavy cream.....mmmmmmmmmm
Here is a stovetop version of a 'polenta' pan....origially made by stirring the polenta with a wooden stick and cutting the 'polenta cake' with a string.
Jason,
When you take a trip to 'suburban hell'....AHEM..as one poster put it(Miss M), you will see what risotto is.....a rice(typically Arborio) made with saffron and broth......a tasty Italian dish.
And polenta is actually a cormeal cake made with water and salt.....served with red sauce or for added cholesterol....butter, cheese, garlic and heavy cream.....mmmmmmmmmm
Here is a stovetop version of a 'polenta' pan....origially made by stirring the polenta with a wooden stick and cutting the 'polenta cake' with a string.
brettsomers
Well-known member
- Joined
- Dec 30, 2005
- Messages
- 1,993
no offense
but dont they have the Food Network in La? (ducks and runs!)
but dont they have the Food Network in La? (ducks and runs!)
maytagbear
Well-known member
risotto and polenta---
are two of the true gifts from the Italians.
Risotto is rice that tried really hard. It is creamy, tender-firm, delicious, versatile......
(You can make an excellent Risotto in a pressure cooker!)
Polenta is cornmeal mush all grown up and moved to a (much) better neighbourhood. I like to make mine with good quality chicken broth and lots of butter and garlic.
Lawrence/Maytagbear
are two of the true gifts from the Italians.
Risotto is rice that tried really hard. It is creamy, tender-firm, delicious, versatile......
(You can make an excellent Risotto in a pressure cooker!)
Polenta is cornmeal mush all grown up and moved to a (much) better neighbourhood. I like to make mine with good quality chicken broth and lots of butter and garlic.
Lawrence/Maytagbear
two of the true gifts from the Italians.
Smooch~!
What a great way to share gifts thru these wonderful dishes.
Very well stated.
You get a Gold star and move to the head of the class....and, stay on the soapbox and give us the rest of your speech............
Smooch~!
What a great way to share gifts thru these wonderful dishes.
Very well stated.
You get a Gold star and move to the head of the class....and, stay on the soapbox and give us the rest of your speech............
maytagbear
Well-known member
Speech?
I'd rather get back to the smooching!
L/Mb
I'd rather get back to the smooching!
L/Mb
I'd rather get back to the smooching!
On a full stomach after the risotto and polenta......that will work too......LOL~!
On a full stomach after the risotto and polenta......that will work too......LOL~!
toggleswitch
Well-known member
Risotto and polenta---
are two of the true gifts from the Italians
Bull****, it's gorgeous Guidos, and good brick-layers.
Unlined copper?
oh honey, make sure there is no acid in that.
The upper-crust romans died of copper posisong. The peasants lived because they could not afford copper.
are two of the true gifts from the Italians
Bull****, it's gorgeous Guidos, and good brick-layers.
Unlined copper?
oh honey, make sure there is no acid in that.
The upper-crust romans died of copper posisong. The peasants lived because they could not afford copper.
The upper-crust romans died of copper posisong
'Posisong'
Something gorgeous Guidos and good brick-layers sing while working>>>?????
'Posisong'
Something gorgeous Guidos and good brick-layers sing while working>>>?????
toggleswitch
Well-known member
C'est poisson, je croix.
perhaps that should be poisoning?
perhaps that should be poisoning?
maytagbear
Well-known member
Toggle-
I said "two of," not "the only!"
L/Mb
I said "two of," not "the only!"
L/Mb
Maytagmom, sounds like cajun cookin' ain't much different than granny's cooking in Beverly HIlls lol. Actually sounds disgustin.
And Jason, weez gotta git u out more to experience culinary cuisine elsewhere LOL.
See Emerile tooki cajun and really sent it up 5th Ave and beyhond and added a whole bunch more to his repetoir. BAM!!!
And Jason, weez gotta git u out more to experience culinary cuisine elsewhere LOL.
See Emerile tooki cajun and really sent it up 5th Ave and beyhond and added a whole bunch more to his repetoir. BAM!!!
jasonl
New member
Yeah, I don't know much about food outside of cajun. Stuff that everyone else knows, I'm like "what's that?". It's like going somewhere and I"m scratching my head because there's not a grain of rice to be found. So where's the rice? "you don't eat rice like that, it's not good for you". So what am I gonna use to sop up the gravy (and don't say 'the biscuits') lol. I'm glad the Mexicans have alot of rice too. That rice and beans and whatever it was I ate in El Campo was good.
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