Removed

(p.p.s. @ nslinhar - I shall PM you too when I get the chance - same personal chat reasons.)

You do whatever you want, but I won't reply. I have no desire to have a private, personal chat with you regarding a public forum. Whatever you need to say to me, and edit multiple times, is able to be posted for everyone to publicly see. Bye Felicia. I don't have time for third grade antics.

@shoptastic wrote:

If you are in a thread with an intended topic and the discussion starts to diverge, do you want the thread to get back to the original topic and primarily stick to that? Or, do you prefer to let a more free-flowing and possibly divergent conversation take place that may go on for quite some length and/or be of no relevance to the original topic?

Nope. Doesn't bother me in the least. Doesn't bother me if I start a thread myself, or if someone else starts a thread, and either way, if it goes off topic, I have no issues with that. If the topic is important enough to get back on point, it will find a way to do so. Otherwise, I've read some very interesting posts when the thread goes off-topic, especially concerning recipes!!

Don't PM me, either. I won't answer. Most of the threads on our forum go off-topic and I think that's what makes it fun. If a moderator moderated all posts that went off-topic, we would have very few threads unmoderated.

@roflwofl wrote:

Don't PM me, either. I won't answer. Most of the threads on our forum go off-topic and I think that's what makes it fun. If a moderator moderated all posts that went off-topic, we would have very few threads unmoderated.

Just a quick note about PM'ing. I personally have no problem speaking out in the open, in terms of what people want to say to me on any topic. I do always like to offer to PM, however, when it comes to personal concerns, because I am not sure the same is felt on the other side. And, I, myself, prefer it to be private too (but don't require it). ...And, as people always remind me on this forum, it is populated with schedulers/editors/MSC reps., who are always watching us and may know who we are based on details we give of ourselves (and possibly other means). So, there may be repercussions to our employment opportunities if something we say is held against us (as has happened before to blacklisted posters on this forum). I think for anyone who needs ms-ing for vital income in his or her life, it's best to not make public private, personal concerns, as it first is just no one else's business, but could also have a negative, unintended effect on their livelihood. I would feel absolutely horrible if things went bad and led to something like that (and am reminded of it by other posters here).

As for moderated threads to keep things on-topic, I've seen it aggressively done on academic/school forums and also career forums too. I am part of a faith forum as well and it is sometimes done there too. But, there are degrees to it and I see it as beneficial in some instances and not so much in others.

I respect your view and definitely see how it can limit organic, natural flowing discussion. I am sure it is frustrating to have to take a break suddenly when things might be interesting to you. One thing I would mainly want to point out is that I wasn't suggesting that people NOT talk about x/y/z, but rather to talk about it elsewhere if that makes sense. I, too, would oppose not being able to talk about something at all (unless it made sense to stop it - like promoting something immoral or horrific - say, some racist thread devoted to hating one group of people). In my case, I was asking that the discussion be held in a different thread, mainly to preserve the original intent of the thread. Sometimes people wander in and see a "weird" discussion going on and would have to flip through several pages (if they had the patience) to get to the content that they came for. In extreme cases, that could mean 10's of pages - I've seen that too! That's one reason for a "keeping things on topic" desire by some forums.

I guess I stand in the camp of:

a.) It's good to keep things on track (notwithtsanding occasional meanderings that are short-lived) in a thread for the sake of making it easy for readers to get the information they want.
b.) It's good to respect the wishes of an OP and let them "direct traffic" in their own thread, as they sort of have a "conductor" role oftentimes.

I am not so rigid on these preferences that I would forcefully impose them on others. I regret writing in a dramatic fashion the way that I did to ask people to have side conversations elsewhere. I wish I had written in a more toned down way that final request. (Albeit, I had asked or suggested calmly previously that we not derail the thread with discussion of slavery or comparing Five Guys burger calories to those of other fast food places too. So, there was that precedent - and I've done the same in other threads when things have gotten off-topic - so maybe I figured it was time to "ramp it up" a little in terms of my request, having asked multiple times already. But, it was also me just writing in my excited fashion too.)

Regardless, I can see how my tone could have been taken as "bossy." I really do! I wish things had not gotten heated and personalized in some ways. I do have some thoughts on the "personal side" of matters that I may or may not write into this thread. I'll take some time to consider whether or not I want to go there. Again, it's always tough when considering the consequences of talking about personal matters in a public setting. I don't want to make anyone feel bad (any more than I may already have) in a public way and I tend to find these topics potentially fodder for those who have a perverse desire to see "fighting" or arguing amongst others (or just nosy people).

Hopefully, you guys can walk away with the following:

1.) I prefer being able to corral a thread back to its OP topic if it gets off-track.
2.) I, myself, am guilty of going off the rails and don't mind being corralled.
3.) I don't expect a forceful transfer of meandering discussions to other threads - just to be able to request it on my part. If it is not part of MSF rules, then I recognize it is not enforceable and I am fine with that. I just hope people don't view my requests as "bossy" or controlling, because I really am not thinking in those terms. I am thinking in terms of keeping threads on track for ease of readers to obtain information now and later. That's what I've been personally used to in forums, but I recognize this forum may have different rules and/or preferences and I am okay with that (and learning as we speak).

Edited 1 time(s). Last edit at 11/17/2018 09:18PM by shoptastic.

Whether this is a real post or not you just made it a real post by putting it here. If this is what you think of people here perhaps you should take a break for a while. This is way worse and more offensive than anything anybody else has said!

Regarding your topic that you want everyone to stay on, threads go off topic all of the time. No one has a right to order people to stay on topic.

@shoptastic wrote:

@shoptastic wrote:

GET THE HELL OUT OF HERE YOU DEVILS AND SONS & DAUGHTERS OF SATAN!

***


***Not a real post.

Edited 1 time(s). Last edit at 11/17/2018 10:04PM by kimmiemae.

Ina Garten's Meatloaf


Ingredients:


1 tablespoon good olive oil

3 cups chopped yellow onions (3 onions)

1 teaspoon chopped fresh thyme leaves

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons Worcestershire sauce

1/3 cup canned chicken stock or broth

1 tablespoon tomato paste

2 1/2 pounds ground chuck (81 percent lean)

1/2 cup plain dry bread crumbs (recommended: Progresso)

2 extra-large eggs, beaten

1/2 cup ketchup (recommended: Heinz)








Directions:


1Preheat the oven to 325 degrees F.
2Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
3In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

@kimmiemae wrote:

Whether this is a real post or not you just made it a real post by putting it here. If this is what you think of people here perhaps you should take a break for a while. This is way worse and more offensive than anything anybody else has said! I guess the peace was nice while it lasted.

It was an obvious joke (designed to make ME look bad - you know, to lighten the mood)!

Since you've decide to provoke and inflame the thread by purposely going off topic, I'm going to go ahead and toggle you. *won't be seeing any more of your posts*

Edited 3 time(s). Last edit at 11/17/2018 10:08PM by shoptastic.

Shoptastic, Your posts are usually so long and verbose, I stay away from reading them!!

@kimmiemae wrote:

Ina Garten's Meatloaf

Chicken stock, huh?? Hmmm....interesting, I never thought of using that. I'll have to try with my next meatloaf. Thanks for sharing!!

PS, have you ever tried adding just about half a teaspoon of molasses to the ketchup before spreading over the top of the loaf?? It's yummy!

PPS...I just copied your recipe onto a Word document so I could save it to my computer. Don't want to lose it!

Edited 3 time(s). Last edit at 11/19/2018 11:29PM by guysmom.

@guysmom wrote:

Shoptastic, Your posts are usually so long and verbose, I stay away from reading them!!

Yeah, I remember you making fun of me and demeaning me once in a thread I was not in by commenting on my lengthy posts in a mocking way.

I'm going to toggle you, guysmom. *no longer able to see your posts*

I will be taking a break. I'm starting to have thoughts again. I can't imagine what type of heart a person must have to purposely, intentionally try to hurt another person.

When I say something that hurts another, I feel bad inside. I want to make things right and create peace. This place, sadly, is filled with many people (the most vocal and veteran it often seems), who are just dark inside and I cannot be a part of this for much longer. The personalities are too dark for me and it is mentally and emotionally unhealthy.

I would advise others to be careful too with whom you associate with here. Ask yourself if this is a fair and good-natured person. Look at how they treat people. Ask if you would want to be their friend or close associate in life. I remember spicy1 once saying that most people, if they faced me in real life, would not have the courage to behave the way they do on this forum. Having read more about how the internet warps people's behavior (due to anonymity - or, maybe lets the real side come out actually), I think she is right.

There are great, wonderful posters like cease_smith, shop_et_al, MF Johnston, Paul_in_MI, etc. (many others), who I will forever respect and be grateful for. They are consummate professionals, who never engage in behavior that stoops to insulting others or purposely, knowingly trying to harm others, while always being generous with their time, knowledge, and help!

Unfortunately, a large crowd here does stoop to these levels and seem to encourage or feed off of one another.

Kimmie....sounds good, I use ground turkey and will add the broth as it gets dry and an egg isn't enough.
The suggestion came at the right time, cheers!!

oops, double post.

Edited 1 time(s). Last edit at 11/18/2018 01:25AM by stormraven73.

I use brown sugar in the ketchup instead of molasses. It doesn't get as runny and tastes just as good.

@stormraven73 wrote:

I use brown sugar in the ketchup instead of molasses. It doesn't get as runny and tastes just as good.

Oooohhhh! That sounds good, too! I think I'll try that sometime as well!! Good hints here!!

Let me get this straight. Many, many veterans are just fine with posts going off topic and one newish member who creates dozens of threads, sometimes about controversial topics or subjects covered ad nauseum, wants everyone to stay on topic? My vote is to let threads turn into what they turn into.

I've been researching meatloaf recipes because that is one of the few meats I can get my mom to eat. I so far have a turkey sage meatloaf that I put turkey gravy over, chicken parm meatloaf and a giant turkey meatball (shape in a mound instead of putting it into a loaf pan) with marinara sauce and mozzarella cheese on top. I usually buy a pre-made meatloaf and then put bbq sauce over it. I have never tried molasses and ketchup over top. I will have to try it.

Anyway, I haven't tried this particular recipe that I posted but Ina Garten's recipes are pretty good.

@guysmom wrote:

@kimmiemae wrote:

Ina Garten's Meatloaf

Chicken stock, huh?? Hmmm....interesting, I never thought of using that. I'll have to try with my next meatloaf. Thanks for sharing!!

PS, have you ever tried adding just about half a teaspoon of molasses to the ketchup before spreading over the top of the loaf?? It's yummy!

PPS...I just copied your recipe onto a Word document so I could save it to my computer. Don't was to lose it!

Edited 1 time(s). Last edit at 11/18/2018 02:21AM by kimmiemae.

I've heard the 93-94% ground turkey is better in meatloaf/meatballs than the 99% fat free turkey. I came across a recipe that is basically a meatloaf (it's called giant turkey meatball) but you put it in one big mound instead of a loaf pan. Make an indent on the top and fill it with marinara sauce and mozzarella cheese. Very yummy.

@Irene_L.A. wrote:

Kimmie....sounds good, I use ground turkey and will add the broth as it gets dry and an egg isn't enough.
The suggestion came at the right time, cheers!!

That sounds good too!

@stormraven73 wrote:

I use brown sugar in the ketchup instead of molasses. It doesn't get as runny and tastes just as good.

I was going to say here we go again but I see that the mods are top of it. They will handle it.

That being said I love threads that turn into recipes and/or useful cooking tips. I just saw the drinks thread in general chat. Can't believe I missed that....lol

@LisaSTL wrote:

Let me get this straight. Many, many veterans are just fine with posts going off topic and one newish member who creates dozens of threads, sometimes about controversial topics or subjects covered ad nauseum, wants everyone to stay on topic? My vote is to let threads turn into what they turn into.

I made the most delicious mushroom pasta using a variety of mushrooms, different textures and a combo of spinach and pasta with fire roasted tomato's and orange peppers. My own creative endeavor and a winner.....
I cooked the pasta in broth and butter and then gained 2 pds.

Here is a project for all the cooks on this forum. I am in dire need of a breakfast casserole recipe using hash brown potatoes, no sausage and it must be possible to assemble it the night before in 30 minutes or less or even days before to go in the freezer. Due to one person's schedule, Thanksgiving will be served between noon and 1 pm. So far everything but the turkey is either in the freezer or can be cooked the day before. I will also be smoking half the turkey while roasting the other half so dicking around with breakfast is not on my agenda. I don't want sausage because dinner Wednesday night is acorn squash stuffed with sausage and quinoa. Bread cubes is too redundant with dressing be served four hours later. Who is up to the challenge?



Edited 1 time(s). Last edit at 11/18/2018 03:55AM by LisaSTL.

I can only recommend going to "Food Network" and Rachel Rays 30 minute dishes. I'm not into fancy breakfasts.... My idea of fancy for breakfast is saute potato's with mushrooms and onions and Dr it up with your brilliant ideas. Boring, I know. Good luck, have faith you'll do something crazy good.

Hash brown crust quiche. Veggies and cheese to your liking. Make ahead and freeze. I can see myself making it, but have no formal recipe. If you think it will work, I will ponder and write it down.

Give me a day. Springform pan is best. Makes a great presentation, too. Deepdish glass pie pan works also. Dozen eggs, big bag of shredded hash browns. That should get you started.

Oh wow...That sounds wonderful.

@nslinhar wrote:

Give me a day. Springform pan is best. Makes a great presentation, too. Deepdish glass pie pan works also. Dozen eggs, big bag of shredded hash browns. That should get you started.

If you search Taste of Home breakfast casseroles, it comes up with a bunch of ideas. Here is one that sounds good. It uses bread cubes but I don't see why you can't sub for hash browns. I think it was the cream cheese and cheddar cheese that drew my attention to this one. I don't see why you couldn't assemble it the night before and take it out 30 minutes before popping it in the oven to bake.

[www.tasteofhome.com]
This makes 2 casseroles 8 servings each.

That sounds really good. I usually see recipes for mushrooms with a creamy sauce so this is certainly a stand-out creation!

@Irene_L.A. wrote:

I made the most delicious mushroom pasta using a variety of mushrooms, different textures and a combo of spinach and pasta with fire roasted tomato's and orange peppers. My own creative endeavor and a winner.....
I cooked the pasta in broth and butter and then gained 2 pds.

On the subject of breakfast casseroles, if I ever have to cook brunch/breakfast, this is what I want to make:

Bananas Fosters Topped Overnight French Toast


Ingredients:

cooking spray
10 oz Challah bread, sliced 1 inch thick (Hawaiian or Brioche would work)
2 large eggs
1 cup egg substitute
1-1/2 cups fat free milk
1 1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup agave or white sugar
1/4 tsp salt
1 tsp Meyers rum or rum extract (optional)

For the Banana Topping:
1 tbsp light butter
1/2 cup brown sugar (packed)
1 tsp vanilla extract
1 tsp cinnamon
1 tbsp Meyers rum or 1 tsp rum extract (optional)
4 medium ripe bananas, sliced

Directions:

Spray a 13 x 9-inch baking dish with cooking spray.
Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a large bowl whisk together eggs, egg substitute, milk, vanilla, 1/2 tsp cinnamon, agave or sugar, salt and rum until combined well and pour evenly over bread. Cover and refrigerate at least 8 hours or overnight for best results.
Preheat oven to 350° F. and bring bread to room temperature.
Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 45 minutes.
Meanwhile while it’s baking, in a large deep sauté pan melt light butter over low heat.
Add brown sugar, cinnamon, vanilla and rum and stir until sugar is dissolved. Add a few drops of water if needed and let sauce simmer about 2 minutes.
Add sliced bananas and remove from heat.
Keep covered until french toast comes out of the oven. When french toast is cooked, divide among 8 plates and top with bananas. Enjoy!!

From Skinnytaste: [www.skinnytaste.com]

I know it's a WW recipe but the pictures make it look sooooo decadent.