- Brown sugar blues - 1 Update
- Trying weird vegan food. - 5 Updates
- Hot air fryers - 2 Updates
- Pork belly - 1 Update
- Leftover Duck recipes? - 2 Updates
- OT: I just commited a radical political act! I VOTED!! - 9 Updates
- Trying weird vegan food. - 3 Updates
- creaming sugar/butter - 1 Update
- Ping sf corned beef - 1 Update
| Sky <skyhooks@sbcglobal.net>: Mar 21 10:04PM -0500 On 3/21/2016 8:13 AM, Dave Smith wrote: > magic. The bread in my sugar canister sits at the bottom and you don't > see it. You have no trouble digging your way down to it because it does > such a good job of keeping the sugar soft. ;-) Nothing is wrong with using bread to keep brown sugar loose. Isn't it nice to have more options. Sky ================================ Kitchen Rule #1 - Use the timer! Kitchen Rule #2 - Cook's choice! ================================ |
| Sqwertz <swertz@cluemail.compost>: Mar 21 07:14PM -0500 On Mon, 21 Mar 2016 05:27:57 -0700, Julie Bove wrote: > video. And no, I didn't find it. Somebody told about it. Pretty sure he > didn't actually buy that stuff at Whole Foods though. It is funny! > https://www.youtube.com/watch?v=4p6FApkH0lM The first 3.5 seconds were enough for me. -sw |
| Sqwertz <swertz@cluemail.compost>: Mar 21 07:15PM -0500 On Mon, 21 Mar 2016 09:23:37 -0400, Brooklyn1 wrote: >>didn't actually buy that stuff at Whole Foods though. It is funny! >>https://www.youtube.com/watch?v=4p6FApkH0lM > I could only watch for 30 seconds, that faggot disgusted me. You love it - you know you do. -sw |
| Sqwertz <swertz@cluemail.compost>: Mar 21 07:23PM -0500 On Mon, 21 Mar 2016 16:43:38 GMT, l not -l wrote: > I lasted 26 seconds - it was like watching a train wreck in slow motion - > it's terrible, but I couldn't look away, at first. He is like Peewee > Herman gone horribly, horribly wrong. It's funny how it said there were something like 92,000 views. But it's too bad they didn't graph out how many seconds each of those views lasted. -sw |
| Sqwertz <swertz@cluemail.compost>: Mar 21 09:01PM -0500 On Sun, 20 Mar 2016 23:10:47 -0400, Cheryl wrote: >> about two years... I've never been back to a Red Lobster. > I don't remember ever seeing HPs on a Red Lobster menu, only the Cheddar > Bay Biscuits, LoVE THEM. Cheddar Bay biscuits rolled out nationwide sometime in the mid 90's. Prior to that it was garlic cheese Texas toast. And even earlier than that it was ... <drum roll> ... hush puppies. https://www.darden.com/blog/the-history-of-the-cheddar-bay-biscuit I ate it Long John Silvers for the first time in exactly 20 years tonight. Shrimp, fish, chicken platter with a side of clams. And yes, a couple of hush puppies. I certainly like LJS's hush puppies better than the H. Salt Fish and Chips version. They lightly batter theirs. And their cole slaw was the best of any restaurant. They were much better than I remember - having lived behind one for 2 years 20 years ago I quickly lost interest in their food, and especially the smell emanating from the place. -sw |
| Cheryl <jlhshadow@hotmail.com>: Mar 21 10:49PM -0400 > video. And no, I didn't find it. Somebody told about it. Pretty sure he > didn't actually buy that stuff at Whole Foods though. It is funny! > https://www.youtube.com/watch?v=4p6FApkH0lM I didn't make it far into his video either but I love his pristine kitchen. -- ----Android NewsGroup Reader---- http://usenet.sinaapp.com/ |
| Rick Daly <rfdjr1@optonline.net>: Mar 21 10:12PM -0400 Anyone have any experience with an air fryer? Comments or reviews? Good or bad? Favorite things to cook in them? Thanks. |
| notbob <notbob@nothome.com>: Mar 22 02:30AM > Anyone have any experience with an air fryer? Bernz0matic. nb |
| pltrgyst <nntp@xhost.org>: Mar 21 10:23PM -0400 On 3/20/16 12:16 PM, Janet B wrote: > I also saw it at Costco and it looked good. Don't know what to do > with it. Braise it for 4 to 48 hours. Drain, blot, cut into rectangular solids, and sear on ultra-hot cast iron right before serving. Pieces 4" x 2" x 1" per individual are more than most people can eat. Our intro to pork belly was done this way (the full 48 hours) at a restaurant named Laurie Raphael in Quebec City, and it was one of the best meals we've ever had. We've replicated it at home many times. We had an identical dish last week at The Pig, in Washington DC, but their braise was only 8 hours. It was still wonderful. Kick it up a notch right before serving by brushing on something like Frank's Sweet Chili Sauce. Yumm! -- Larry |
| S Viemeister <firstname@lastname.oc.ku>: Mar 21 08:29PM -0400 > Salmon frequently escape and are free to spawn with natural born > salmon, so don't refer to farmed salmon as 'sustainable' - they > can/will likely be the end of wild, natural salmon. Bruce Sandison is a well-known commentator on the subject of salmon farming. <http://www.salmonfarmmonitor.org/problems.shtml> |
| pltrgyst <nntp@xhost.org>: Mar 21 10:23PM -0400 Duck pot pie! -- Larry |
| Ed Pawlowski <esp@snet.net>: Mar 21 08:14PM -0400 On 3/21/2016 7:59 PM, John Kuthe wrote: > You don't want to get me started about Thunderbird! :-( > John Kuthe... T-bird portable works well for me. I use in on different computers from my thumb drive. |
| anomaly <not@he.re>: Mar 21 06:17PM -0600 On 3/21/2016 5:44 PM, sf wrote: > The truth is older women don't want to F around anymore stroking > fragile male egos and want to see things done correctly the first > time. Like Benghazi was.... http://dcgazette.com/2016/lying-clinton-claims-nobody-died-in-libya-chaos-of-today-better-than-gaddafi/# "A different kind of calculation and we didn't lose a single person." XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX ,____ |---.\ ___ | ` / .-\ ./=) | |"|_/\/| ; |-;| /_| / \_| |/ \ | / \/\( | | / |` ) | / \ _/ | /--._/ \ | `/|) | / / | | .' | | / \ | (_.-.__.__./ / BENGHAZI BILLARY!!!! _____ /~/~ ~\ | | \ \ \ RIP \ \ \ \ --\ \ .\'' --==\ \ ,,i!!i, ''"'',,}{,, Ambassador Christopher Stevens _____ /~/~ ~\ | | \ \ \ RIP \ \ \ \ --\ \ .\'' --==\ \ ,,i!!i, ''"'',,}{,, Information Officer Sean Smith _____ /~/~ ~\ | | \ \ \ RIP \ \ \ \ --\ \ .\'' --==\ \ ,,i!!i, ''"'',,}{,, Glen Doherty _____ /~/~ ~\ | | \ \ \ RIP \ \ \ \ --\ \ .\'' --==\ \ ,,i!!i, ''"'',,}{,, Tyrone Woods !!!!DEAD on Hillary's watch because of an alleged "you tube video!!!! XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX |
| dsi1 <dsi1@fishing.net>: Mar 21 02:18PM -1000 On 3/21/2016 1:59 PM, John Kuthe wrote: >> Are you so damned STUPID you can't download a FREE reader like Thunderbird? > You don't want to get me started about Thunderbird! :-( > John Kuthe... In the end, you shall all come crawling to Google Groups' door like the curs you are! |
| anomaly <not@he.re>: Mar 21 06:18PM -0600 On 3/21/2016 5:59 PM, John Kuthe wrote: >> Are you so damned STUPID you can't download a FREE reader like Thunderbird? > You don't want to get me started about Thunderbird! :-( > John Kuthe... WHY THE FUCK NOT???? Are you STUPID???? Have you never heard of Xnews either? |
| Bruce <Bruce@Bruce.invalid>: Mar 22 11:27AM +1100 >qualify that by saying pre-1963 style western democracy was a >reasonable comprise IMO. It was still far from perfect but on the >whole a LOT fairer and actually democratic in practice. I think it was very much an old boys network back then as well. Rich, well educated men who ruled over the plebs. -- Bruce |
| MisterDiddyWahDiddy <bryangsimmons@gmail.com>: Mar 21 05:38PM -0700 On Monday, March 21, 2016 at 6:44:02 PM UTC-5, sf wrote: > The truth is older women don't want to F around anymore stroking > fragile male egos and want to see things done correctly the first > time. It is Bernie who did things right the first time, and Hillary who did not. A little over a year ago, the prospect of another Bill Clinton sounded OK, but that was before, out of almost nowhere, we were offered the possibility of another Franklin Roosevelt. In the general, Bernie runs stronger than Hillary, and you are doing the same thing that Gloria Steinem did by disrespecting young women. Almost all of those young women who support Sanders are very feminist, to the point that they might give the nod to a female candidate that they preferred *slightly* less, but Bernie transcends age, sex, sexual orientation, race, and in many cases, religion. There are Evangelical Christian moderates see a person who would wash the feet of the lowly. Bernie Sanders is not George McGovern, and this isn't 1972. Adjust your votes accordingly. --Bryan |
| anomaly <not@he.re>: Mar 21 07:07PM -0600 On 3/21/2016 6:27 PM, Bruce wrote: > Rich, > well educated men who ruled over the plebs. STFU, Nancy boy. |
| anomaly <not@he.re>: Mar 21 07:09PM -0600 On 3/21/2016 6:38 PM, MisterDiddyWahDiddy wrote: > Bernie transcends age, sex, sexual orientation, race, and in many cases, religion. The magic of the GIVEAWAY, drug of choice in entitlement central. You're weak, mentally damaged, and destined to be a LOSER forever! |
| MisterDiddyWahDiddy <bryangsimmons@gmail.com>: Mar 21 06:30PM -0700 On Monday, March 21, 2016 at 8:09:16 PM UTC-5, anomaly wrote: > > Bernie transcends age, sex, sexual orientation, race, and in many cases, religion. > The magic of the GIVEAWAY, drug of choice in entitlement central. > You're weak, mentally damaged, and destined to be a LOSER forever! White liberal men, women who no longer accept patriarchy, and worst of all, folks with swarthy skin, will smother your culture. Your grandchildren will be embarrassed to claim your fascist ass as an ancestor. --Bryan |
| Sqwertz <swertz@cluemail.compost>: Mar 21 06:19PM -0600 On 3/21/2016 6:14 PM, Sqwertz wrote: > The first 3.5 seconds were enough for me. > -sw I have been stuffing my fat little fucking face again with food I 'borrowed' from: https://www.austinfoodbank.org/news/honoring-steve-wertz-volunteer-quarter OK I admit it, I am eating my way through Texas. Make me a zip code, or two. |
| Sqwertz <swertz@cluemail.compost>: Mar 21 06:19PM -0600 On 3/21/2016 6:15 PM, Sqwertz wrote: > You love it - you know you do. > -sw I have been stuffing my fat little fucking face again with food I 'borrowed' from: https://www.austinfoodbank.org/news/honoring-steve-wertz-volunteer-quarter OK I admit it, I am eating my way through Texas. Make me a zip code, or two. |
| Sqwertz <swertz@cluemail.compost>: Mar 21 07:07PM -0600 On 3/21/2016 6:23 PM, Sqwertz wrote: > It's funny how it said there were something like 92,000 views. I have been stuffing my fat little fucking face again with food I 'borrowed' from: https://www.austinfoodbank.org/news/honoring-steve-wertz-volunteer-quarter OK I admit it, I am eating my way through Texas. Make me a zip code, or two. |
| Brooklyn1 <gravesend10@verizon.net>: Mar 21 09:02PM -0400 itsjoannotjoann wrote: >>http://www.amazon.com/Laundry-Clothesline-Clothing-Stainless-Clothespins/dp/B00UUSC7YY/ref=sr_1_18?ie=UTF8&qid=1458602788&sr=8-18&keywords=bra+hangers This is the >>one I have that I use to hang my bras on outside on the clothes >>line. It would also work very well for socks. You do realize there's a difference between what gets stuffed into socks and what gets stuffed into bras... although some stuff socks into bras... I'm hoping you don't need to. ;) |
| sf <sf@geemail.com>: Mar 21 04:28PM -0700 On Mon, 21 Mar 2016 15:00:32 -0000, "Ophelia" <OphElsinore@gmail.com> wrote: > I do mine:) > I suspect we will need to soak them well first, yes? Remember there will be > no liquid in there to dilute the salt etc? Commercial corned beef in the USA isn't over salted anymore (I expect to buy a major brand, like Shenson's), so I'm not stressing about that. In fact, it can go directly into the oven if that's the way we want to cook it from the git go. > Incidentally your method of finishing off in the oven will work very well. > Just be sure to cook the meat rare. Any meat I cook sous vide, I always > brown in a very hot pan or oven after it comes out. I will definitely finish it off with the brown mustard sugar glaze in the oven. I miss it when I don't. > Maybe it is:)) When will you try it? Mine doesn't come out of the soak > until at least Wednesday but I am happy to leave it longer if you intend to > do your sooner. I have two days worth of food to cook first, then I'll go grocery shopping on Wednesday - so the timing sounds perfect. I'm a complete novice at this, haven't even read the manual yet and have no RL friends who own one (that I know of)... so I'll need online help with whatever I attempt. Are you game? First question: Do you bring the water up to temp before putting the food in, or can I put cold/room temp food in cool water like I do with a slow cooker? Second question: How long per pound and at what temperature do you sous vide beef? I definitely don't want my corned beef rare. With a brisket, rare means it's still tough. I was hoping to practice on vegetables first, but a sous vide ready meat is hard to say no to. If you sous vide carrots and potatoes, would you put them in two different packages or together? Also, I was told and have been reading that a Food Saver isn't absolutely necessary. Is that really true? Just Googled and I think my questions have been answered! https://www.chefsteps.com/activities/corned-beef and possibly some of yours http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html -- sf |
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