- creaming sugar/butter - 4 Updates
- Trying weird vegan food. - 1 Update
- Leftover Duck recipes? - 4 Updates
- OT: I just commited a radical political act! I VOTED!! - 4 Updates
- Pork belly - 4 Updates
- Corned Beef Cooking - 1 Update
- Ping sf corned beef - 1 Update
- Brown sugar blues - 1 Update
- The Da-After Grilled Reuben - 2 Updates
- Really good soup! - 1 Update
- Nut cheese recipes. - 1 Update
- IMA SENIOR NIGGEROLOGIST - 1 Update
| sf <sf@geemail.com>: Mar 21 12:58AM -0700 On Sun, 20 Mar 2016 18:13:32 -0400, jmcquown <j_mcquown@comcast.net> wrote: > > -sw > The *big* question is how did they make butter b4 electricity?! ;) > Jill Everybody knows the answer to that and it wasn't with marbles in a screw top jar. -- sf |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 21 03:31AM -0700 On Sunday, March 20, 2016 at 6:19:26 PM UTC-4, Dave Smith wrote: > Creaming the butter and sugar is a very important step in making good > cookies. Depends on the cookie; depends on how you like your cookies. I prefer to melt the butter for chocolate-chip cookies. It makes them chewy. Cindy Hamilton |
| Brooklyn1 <gravesend10@verizon.net>: Mar 21 07:55AM -0400 On Sun, 20 Mar 2016 20:09:35 -0700 (PDT), "itsjoannotjoann@webtv.net" >> I love watching bras flapping in the breeze. . . . >Well, you'd love mine. They're red, black, blue, pink, >purple, beige, and white. My favorite is teal. When is wash day? Pictures please? |
| Nancy2 <ellorysgirl@gmail.com>: Mar 21 05:40AM -0700 Get the butter at room temp, and you can cream it with a wooden spoon or a whisk-like device. N. |
| "Julie Bove" <juliebove@frontier.com>: Mar 21 05:27AM -0700 After the recent discussion here, I thought I would post this You Tube 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 |
| sf <sf@geemail.com>: Mar 20 11:52PM -0700 > The only time I tried wild duck, I didnt like it. I am sure some > purists will find that odd but i like the domestically raised sorts. Agree about that, I prefer farmed salmon too. -- sf |
| "Ophelia" <OphElsinore@gmail.com>: Mar 21 09:21AM "Bruce" <Bruce@Bruce.invalid> wrote in message news:rbiueb9f288bdtjh3a4vkdn21ur9v98sps@4ax.com... >>taste as good as grocery store ones. > Shooting your own turkeys could be cheap and isn't cheap your > favourite flavour? I used to do archery but just for sport:) I think I will stick with the shotgun for game:) -- http://www.helpforheroes.org.uk/shop/ |
| lucretiaborgia@fl.it: Mar 21 07:59AM -0300 >> The only time I tried wild duck, I didnt like it. I am sure some >> purists will find that odd but i like the domestically raised sorts. >Agree about that, I prefer farmed salmon too. That's presumably because you are talking Pacific salmon, wild north Atlantic salmon is to die for but incredibly expensive now. |
| MisterDiddyWahDiddy <bryangsimmons@gmail.com>: Mar 21 05:25AM -0700 On Sunday, March 20, 2016 at 8:09:16 PM UTC-5, Bruce wrote: > >taste as good as grocery store ones. > Shooting your own turkeys could be cheap and isn't cheap your > favourite flavour? Things that taste good are my favorite flavor, and I wouldn't shoot a turkey that wasn't going to get eaten. I would like you watch your ass bleed out, though I'd hope you'd provide a nice feast for the vultures. --Bryan |
| MisterDiddyWahDiddy <bryangsimmons@gmail.com>: Mar 21 03:18AM -0700 On Friday, March 18, 2016 at 6:49:53 PM UTC-5, Bruce wrote: > >political situation here. > If Sanders loses, will you admit I'm a better judge of your political > situation than you? If he loses the general election? Sure. --Bryan |
| Bruce <Bruce@Bruce.invalid>: Mar 21 09:59PM +1100 On Mon, 21 Mar 2016 03:18:29 -0700 (PDT), MisterDiddyWahDiddy >> If Sanders loses, will you admit I'm a better judge of your political >> situation than you? >If he loses the general election? Sure. To Clinton. -- Bruce |
| MisterDiddyWahDiddy <bryangsimmons@gmail.com>: Mar 21 05:12AM -0700 On Friday, March 18, 2016 at 5:53:42 PM UTC-5, Bruce wrote: > >And our state hasn't even weighed in yet. > I'd feel confident to put a lot of money on Clinton in Clinton vs > Sanders. Sure, because she has the machine, but Sanders would run stronger in the general. Hey, 20,000 in Seattle. That follows 11,000 in Phoenix and 14,000 in Salt Lake City. https://www.youtube.com/watch?v=lp5k59OyYho --Bryan |
| MisterDiddyWahDiddy <bryangsimmons@gmail.com>: Mar 21 05:21AM -0700 On Monday, March 21, 2016 at 5:59:35 AM UTC-5, Bruce wrote: > >> situation than you? > >If he loses the general election? Sure. > To Clinton. Odds are that he *will* lose to Clinton, and I never said otherwise, but he's not of of it yet, and he is the stronger candidate in the general election. --Bryan |
| lucretiaborgia@fl.it: Mar 21 07:57AM -0300 On Sun, 20 Mar 2016 21:40:42 -0500, Sqwertz <swertz@cluemail.compost> wrote: >The price fluctuates between $2.29 and $2.69lb (around here) and they >weigh around 9-10 pounds. >-sw Didn't cross my mind you could buy skinless pork belly! To me that's what pork belly is - the purveyor of loads of crackling! Nancy must have wondered why I left it uncovered overnight in the fridge, that was so the crackling would be even better. |
| "Ophelia" <OphElsinore@gmail.com>: Mar 21 11:28AM <lucretiaborgia@fl.it> wrote in message news:nnkveb995ttd7gfrt0nf1hmpl0uphr20fa@4ax.com... > what pork belly is - the purveyor of loads of crackling! Nancy must > have wondered why I left it uncovered overnight in the fridge, that > was so the crackling would be even better. Agreed! I bought some the other week in Ripon. I chose a piece from display and he proceeded to score it!! I politely informed him I didn't want it scored! I like to use my .. um .. thingy with all the wee blades. -- http://www.helpforheroes.org.uk/shop/ |
| lucretiaborgia@fl.it: Mar 21 09:15AM -0300 On Mon, 21 Mar 2016 11:28:12 -0000, "Ophelia" <OphElsinore@gmail.com> wrote: >I bought some the other week in Ripon. I chose a piece from display and he >proceeded to score it!! I politely informed him I didn't want it scored! >I like to use my .. um .. thingy with all the wee blades. Craft knife lol - that's what I use. |
| lucretiaborgia@fl.it: Mar 21 09:20AM -0300 On Mon, 21 Mar 2016 11:28:12 -0000, "Ophelia" <OphElsinore@gmail.com> wrote: >I bought some the other week in Ripon. I chose a piece from display and he >proceeded to score it!! I politely informed him I didn't want it scored! >I like to use my .. um .. thingy with all the wee blades. I do sometimes buy the pork belly strips one sees in the supermarkets here and use a Chinese friends recipe. It's delicious, in spite of the fact that like you, I don't generally go for heavy spicing. You can leave it as long as you like between wokking, so it's not really as time consuming as the recipe may look. Served with plain rice, delish. Pkt of porkbelly Goodly amount of frying oil in the wok Cornflour Egg Thai Sauce Ketchup Salt Cut the porkbelly into small pieces. Heat the oil in the wok until quite hot. Quickly brown the pieces in the oil in small proportions. Drain and cool. Mix the sauce ingredients together and dip the pork pieces in it. Refry and then put to drain on wax paper. When ready to serve, quickly refry yet again. |
| "Julie Bove" <juliebove@frontier.com>: Mar 21 04:06AM -0700 "Janet B" <nospam@cableone.net> wrote in message news:tcsueb5nl49an4vg15ml6ao9eol5u2clk3@4ax.com... > You're thinking of someone else from another time from somewhere else. > I have never discussed tater tots in a group. > Janet US When I said, "we", I meant the collective we. I can't remember who it was but it did happen. |
| "Ophelia" <OphElsinore@gmail.com>: Mar 21 09:57AM Well, I got my beef sorted and in the fridge on Friday. I read a lot of recipes but mostly stuck to the one you posted. I was late getting started because I tried to get some sodium nitrite on line but I couldn't find a company who will send it to the UK. I wasn't overly bothered because I know you had said it was mainly for the colour but I thought I would give it a try. If I ever manage to get any I will try it out. As you know we don't like spicy stuff so into the water I mixed salt, carrots, onions (as per the recipe) as well as dried mushrooms and Italian seasoning which we love. I took my life in my hands and bought some paprika of which I used a fair amount. It was only later I realised I had used the sweet paprika ... so, it should be interesting ... It was a 5lbs joint so cut it in half as was advised and it has been sitting in the fridge since then. I occasionally lift the lid and give it a poke:) I have to say it does smell good:) I will take it out on Wednesday and cook it. Does every one here boil it on the hob or will it do well in the slow cooker? Am I right in thinking you cook yours with potatoes and cabbage? Incidentally I did find out about Prontocure (the stuff I was asking about long ago) and it is used as a dry rub. Does anyone here use dry rub on their meats? -- http://www.helpforheroes.org.uk/shop/ |
| Sky <skyhooks@sbcglobal.net>: Mar 21 03:54AM -0500 On 3/20/2016 12:31 PM, notbob wrote: > lumpy brn sugar into my large wire strainer and used the fine particles > that sifted through. I then tossed the reamaining brn sugar rocks in > da' trash. I'll buy some new stuff next week. ;) Just last week I read in a cooking magazine (e.g., Cooking Light, Food & Wine, Cook's Country, Cook's Illustrated, or Cuisine at Home) that keeping a marshmallow or two in with the brown sugar will keep it from bricking or getting clumpy. My guess is it works and might be a preferable alternative to a slice of bread ;-) Sky ================================ Kitchen Rule #1 - Use the timer! Kitchen Rule #2 - Cook's choice! ================================ |
| sf <sf@geemail.com>: Mar 20 11:46PM -0700 > joints become noticeably painful, but not their Original Brats. Gotta > wonder what the heck they're putting in those BnB sausages. I cannot > eat them. 8| I wanted original brats to make brat burgers on Friday, but they only had the beer brats so I mixed it half & half with plain hamburger. Glad I did because I wouldn't have wanted any more seasoning than that in my burger meat. -- sf |
| sf <sf@geemail.com>: Mar 20 11:47PM -0700 On Sun, 20 Mar 2016 22:56:48 -0400, Cheryl <jlhshadow@hotmail.com> wrote: > > William > More like an Italian sausage but different seasonings is how I describe > them. Agree. -- sf |
| "Cheri" <cherig3@newsguy.com>: Mar 20 10:11PM -0700 "jmcquown" <j_mcquown@comcast.net> wrote in message news:mSxHy.53427$Na1.26549@fx18.iad... >> Whoa! You are my new superhero! :-D > It should be the title of a new book, "Two Days in a Slow Cooker!" ;) > Jill By Sqwertz, based on his own experience in it. Now, that would be great. LOL Cheri |
| "Julie Bove" <juliebove@frontier.com>: Mar 20 12:45PM -0700 "Dave Smith" <adavid.smith@sympatico.ca> wrote in message news:ChxHy.11839$Xy.4000@fx38.iad... >> Steve? > Vegetarians are not morally superior to meat eaters. They are like > religious people who just assume that they are. Oh nonsense! On both counts. Sure some people think this way. Certainly not all. |
| §nühw¤£f <snuhwolf@yahoo.com>: Mar 20 01:39PM -0600 On 03/20/2016 10:45 AM, Dave Norris wrote: > REDACTED Whoever Is Forging My name... And getting numerous handjobs to follow up your racist dreck, you're badly broken. You need help, bub. Like a check up from the neck up. The net effect of this obsession of yours has been to make me feel quite powerful :) Simply by disagreeing with something you said, you sad anonymous cunt, I've taken over your head-space and put myself front & center in your otherwise lackluster existence. Protip: get a life :) -- http://signon.org/sign/protect-americas-wolves www.snuhwolf.9f.com|www.savewolves.org _____ ____ ____ __ /\_/\ __ _ ______ _____ / __/ |/ / / / / // // . . \\ \ |\ | / __ \ \ \ __\ _\ \/ / /_/ / _ / \ / \ \| \| \ \_\ \ \__\ _\ /___/_/|_/\____/_//_/ \_@_/ \__|\__|\____/\____\_\ |
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