> > It's worse because I have high contrast turned off,
> > because it's incompatible with a lot of Websites. I
> > read Bonbons on toast. As I understand it, the Irish
> > regiments had Irish officers, perhaps not all the way to 
> > the top, but you got Irish majors and colonels and such.
> I think most of them were Protestants however.  Back in the day, you 
> generally had to come from a somewhat wealthy family to end up as an 
> officer, at least most of the time.  

I'm not sure. Certainly with Catholics my doubts
expressed earlier here would obtain.

> > Result: quite crispy on the outside, raw inside. The
> > waitress asked if I needed them sent back. I sighed and
> > said I'd eat them, which I did, the crispy part anyhow.
> Ewwwww. Ick.  Burnt on the outside, raw on the inside. Double ick. 

Not quite burnt. It appears that the potatoes come
preshredded and saturated with oil, so they're 
virtually impossible to burn. I took the pale
insides and fried them up several days later, and
they got very crispy without added either oil or
attention.

> > > > Yeah - I'm fond of latkes and latkelike things,
> > > > with maybe a few exceptions.
> > > Starch plus oil plus heat usually equals good things. 
> > As I said, I ate the crispy parts.
> Not the worst thing that could have happened. As long as the cow and 
> pig parts were OK.

They were standard commercial product, the bacon
slightly too fatty and the ham slightly not salty
enough, both good from my standpoint. Spam was Spam. 
The worst thing that could have happened would have 
been if I'd died from the unhealthy meal.

> > As with most of those rules, there are caveats. That
> > is mostly true if you're inclined to urinary problems
> > and if you like rhubarb leaves enough to down a large
> > serving, several times in a short period. If you eat 
> Unless you get really unlucky of course. It's like green potatoes.  
> There may not be enough poison in one to hurt you, but then again 
> there's no point in taking chances. 

I don't, as you are aware, think that way.

> > > you. My great-grandfather thought ripe tomatoes were poisonous; I 
> > > agree but not for toxicity reasons.  
> > I like ripe raw and cooked tomatoes. They do have a
> > peculiar alkaloidy taste, which I've gotten over. It took
> > me decades. I'll note that unripe tomatoes have more of
> > that taste.
> I've tried to get to liking them for ages, but can't get over the 
> texture or the flavor.  Other than those they're fine.

Doesn't matter that much - tomatoes are one of
the foods whose nutritional potential is unlocked
when they're cooked.

---------- Recipe via Meal-Master (tm) v8.00

      Title: BAKED TOMATOES AND CORN
 Categories: Vegetables, Side dish
      Yield: 6 servings

      1 cn (16 oz) tomatoes                    2 tb Chili colorado (or
you can
      1 tb Sugar                                    Use any hot sauce - use
           Pinch rosemary                           Less if you like)
           Pinch black pepper                  1 tb Margarine
     16 oz Frozen corn kernels               1/2 ts Salt
      1    Green bell pepper, chopped          2 c  Dry bread crumbs
      2    Onions, chopped                     1 c  Grated cheese

  Contributed to the echo by: Leti Labell Baked Tomatoes and Corn

  Pour off the liquid from the canned tomatoes. Simmer the tomatoes with
the
  sugar and spices for about 5 minutes. Add the corn, green or red pepper,
  onion, chili colorado or chili sauce, margarine, and salt. Cook slowly
for
  about 15 minutes.

  Spray a casserole dish with non-stick vegetable spray. Place alternate
  layers of vegetable mixture, bread crumbs, and cheese, ending up with a
  layer of cheese. Bake in a 400 degree oven for about 20 minutes, or until
  the top is brown. Source unknown

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