- OT: I just commited a radical political act! I VOTED!! - 8 Updates
- Another burn! - 4 Updates
- Trying weird vegan food. - 1 Update
- Leftover Duck recipes? - 2 Updates
- creaming sugar/butter - 4 Updates
- Ping sf corned beef - 3 Updates
- Another burn! - 1 Update
- Corned Beef Cooking - 1 Update
- The Image of the New Dataw Pub Menu - 1 Update
| anomaly <not@he.re>: Mar 21 10:20PM -0600 On 3/21/2016 7:30 PM, MisterDiddyWahDiddy wrote: >> 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 slacker, nose-ring culture is tailor made for statist control. > Your grandchildren will > be embarrassed to claim your fascist ass as an ancestor. > --Bryan You will have no such problem as yours will murder you before the state does. |
| sf <sf@geemail.com>: Mar 22 12:22AM -0700 > >fragile male egos and want to see things done correctly the first > >time. > This is exactly the hangup I meant. Thanks for proving my point :) And you've proven my point about the fragile male ego. :) -- sf |
| Bruce <Bruce@Bruce.invalid>: Mar 22 06:32PM +1100 >> >time. >> This is exactly the hangup I meant. Thanks for proving my point :) >And you've proven my point about the fragile male ego. :) :) -- Bruce |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 22 03:44AM -0700 On Monday, March 21, 2016 at 6:35:52 PM UTC-4, graham wrote: > The libertarians that I've come across are not much different to Tea > Partyers! > Graham I'd say libertarians as a group are better educated than Tea Partiers. Individual mileage may vary, of course. Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 22 03:49AM -0700 On Monday, March 21, 2016 at 6:41:01 PM UTC-4, Bruce wrote: > >She doesn't know her head from a hole in the ground. > Older women vote for Clinton. Younger women vote for Sanders. Younger > women don't have the hangups of the older ones. Most younger women. Most older women. Not all. I'll vote for Sanders if he gets that far, or Clinton if he doesn't. Never that poisonous clown Trump. I voted for Kasich in the primary. I just had to stand up and be counted as voting for the only grownup in the bunch. Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 22 03:53AM -0700 On Monday, March 21, 2016 at 8:27:44 PM UTC-4, Bruce wrote: > I think it was very much an old boys network back then as well. Rich, > well educated men who ruled over the plebs. Now we get rich, poorly educated men ruling over the plebs. I can't see that as any improvement. Cindy Hamilton |
| Bruce <Bruce@Bruce.invalid>: Mar 22 10:30PM +1100 On Tue, 22 Mar 2016 03:53:09 -0700 (PDT), Cindy Hamilton >> well educated men who ruled over the plebs. >Now we get rich, poorly educated men ruling over the plebs. I can't >see that as any improvement. Maybe these days they're a bit less detached from the masses they rule over, if you're lucky, but I understand what you're saying. -- Bruce |
| Bruce <Bruce@Bruce.invalid>: Mar 22 10:35PM +1100 On Tue, 22 Mar 2016 03:49:33 -0700 (PDT), Cindy Hamilton >> Older women vote for Clinton. Younger women vote for Sanders. Younger >> women don't have the hangups of the older ones. >Most younger women. Most older women. Not all. Yes, I was making blanket statements. >I'll vote for Sanders if he gets that far, or Clinton if he doesn't. >Never that poisonous clown Trump. I can see why it's tempting to vote for a clown, but this one seems immature and maybe dangerous. -- Bruce |
| "Julie Bove" <juliebove@frontier.com>: Mar 21 08:55PM -0700 Although this did leave a hideous mess, I don't think my body sustained too much damage. Could have been way worse! I can't even begin to explain how this happened either. Except that I know that I was trying to do too much in a short amount of time. Person who lives here had oral surgery on Friday and is not progressing as we had hoped. Can't open her jaw due to the swelling so most of what is on the list of suggested foods will not work. And is having stomach issues from the pain meds. Then to top it all off, husband was having some sort of car trouble that turned out to be really nothing. He didn't tell me what it was that Les Schwab found to be the cause but bottom line is that due to that, he didn't bring home the promised milkshake for toothless. So... I had to go get the milkshake. Came home and all seemed calm. Went out to the garage to get things ready for the guy who is coming later this week to do a dump run for me. Things like the broken artificial Christmas tree and many Styrofoam coolers and ice packs from my insulin. And while I was finishing this up, I began to get dinner started for husband. Put three breaded chicken breasts (Schwan's) in the freezer, put the water on to boil for pasta, in my large, oval, Rachael Ray pot, then put the Marinara on to heat. And no, he did not eat all three. Things seemed to be going well until I took the chicken out. I had already moved the pasta over to the pot of sauce when husband began asking about dinner. And once again, I didn't listen to that little voice in my head that told me that I should have dumped the hot pasta water down the sink and left the pot there while I put the Provolone on the chicken. And that's where it all went wrong. Although the oven was off, I didn't feel like sticking my head in there to put the cheese on because I was feeling a bit warm from all of the garage activity. So I removed the pan and set it on top of the pasta pot. Should have been fine as I didn't really take the time to get the correct sized pan and had used a large, lipped cookie sheet because it was already sitting in the dish drainer. I turned to get the cheese. Turned back when three slices of the Provolone when it all went very badly. Happened so very fast! Saw the Rachael Ray pan come flying at me along with the pan that the chicken was on. This is what I do not understand. What would have caused that nearly full pan of water to come off of of the stove? Now I suppose it is possible that in my haste, I somehow didn't have it squarely on the burner but I can't see how. I have a big scoop that I use to remove the pasta from the water so the pan never left the stove. Anyway... The upshot of this was that my feet, legs and the floor became drenched with near boiling water. I knew that Jazzy (cat) was in the kitchen on a barstool but didn't know where Jetta was and I didn't want them getting into the boiling water. I think what saved me was that I had on my Daniel Green slipper boos that I am not supposed to wear. They are thick and lined with faux fur. I put them on because I felt cold but my podiatrist said I shouldn't wear them. I won't bother to get into why but I am sure glad that I had those on now! Also a very thick and very loose pair of sweat pants. So the thick fabric and thick boots seemed to keep most of the water from my skin. Of course I leapt to dry floor and stripped the pants and boots off right away. I also have three throw rugs in the kitchen and the two largest ones soaked up most of the water. And thankfully each one had a dry end so they could be grabbed and hauled outside quickly. Although my feet feel like they have been burned, I don't see any damage to the skin and the skin feels cold to the touch. Most likely that sensation is due to my neuropathy or something. I am beginning to dread the oven! Thankfully the toothless one was able to help me for a few minutes to make sure the cats didn't get burned and to get the mess cleaned up. I guess on the plus side, I won't have to use the floor steamer on the part of the kitchen! But what in the heck!? This is three burns I have gotten in about a month's time! And I am not usually one who gets burned. I am just glad that I was dressed as I was. If my husband had brought the milkshake home like he was supposed to have, I wouldn't have bothered to get dressed and I would have just had a knit nightshirt on. That would have been bad! And thankfully I had more chicken in the freezer. Now off to the kitchen to make some rice. Hopefully I can do that right. I am going to have to really overcook it and put a lot of extra liquid in there because poor toothless can't seem to manage anything that requires any amount of chewing. She was able to do chicken and noodle soup after I took the immersion blender to it but her poor stomach can't seem to handle much in the way of food right now. |
| Jeßus <j@j.invalid>: Mar 22 05:01PM +1100 On Mon, 21 Mar 2016 20:55:38 -0700, "Julie Bove" >amount of chewing. She was able to do chicken and noodle soup after I took >the immersion blender to it but her poor stomach can't seem to handle much >in the way of food right now. Jesus. |
| "Julie Bove" <juliebove@frontier.com>: Mar 22 12:54AM -0700 "Sqwertz" <swertz@cluemail.compost> wrote in message news:jhei09yp211k.dlg@sqwertz.com... > You should publish CliffsNotes for all your extremely long-winded > drama. I started reading (yeah, silly me), then I realized it was 16 > paragraphs long. I sowwy dat da big ole paragraphs confuse you Stevie. My bad. |
| "Ophelia" <OphElsinore@gmail.com>: Mar 22 10:09AM "Julie Bove" <juliebove@frontier.com> wrote in message news:ncqfht$vdi$1@dont-email.me... > any amount of chewing. She was able to do chicken and noodle soup after I > took the immersion blender to it but her poor stomach can't seem to handle > much in the way of food right now. OMG!!!! -- http://www.helpforheroes.org.uk/shop/ |
| "Ophelia" <OphElsinore@gmail.com>: Mar 22 10:37AM "Julie Bove" <juliebove@frontier.com> wrote in message news:ncpsqp$cka$1@dont-email.me... >> I am very pleased to have missed that ... > He was making fun of those who make fun of vegans because he was using > commonly eaten food. Ok:) -- http://www.helpforheroes.org.uk/shop/ |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 22 03:16AM -0700 On Monday, March 21, 2016 at 5:41:20 PM UTC-4, dsi1 wrote: > Is there a more English weapon than the longbow? I think not. OTOH how > did the natives tribes of the Americas get their hands on the bow and > arrow? What's the deal with that? Wikipedia appears to be broken on your island. <https://en.wikipedia.org/wiki/History_of_archery> <https://en.wikipedia.org/wiki/Chinese_archery> <https://en.wikipedia.org/wiki/Gakgung> Cindy Hamilton |
| "Ophelia" <OphElsinore@gmail.com>: Mar 22 10:17AM "dsi1" <dsi12@eternal-september.invalid> wrote in message news:ncpqrl$5d8$1@dont-email.me... > obvious weapon that different cultures spontaneously came up with it > independently. I suppose that guess is as good as any but it's wholly > unsatisfying. Nevertheless, I think you are probably right:) -- http://www.helpforheroes.org.uk/shop/ |
| MaryL <stancole1@invalid.yahoo.com>: Mar 22 01:12AM -0500 On 3/20/2016 5:13 PM, jmcquown wrote: >> -sw > The *big* question is how did they make butter b4 electricity?! ;) > Jill My grandparents were farmers. I remember watching my grandmother make butter. She had a big wooden churn that she would pump up and down. The churn was tall enough that she would sit on a chair and the churn would sit on the floor beside her. She also had a much smaller countertop churn, but she preferred the large one. Hers was similar to this: https://www.etsy.com/listing/251047209/1800s-barrel-butter-churn?utm_source=google&utm_medium=cpc&utm_campaign=shopping_us_a-home_and_living-kitchen_and_dining-kitchen_decor&utm_custom1=a3835cc0-f795-4da5-b575-48b889ff667f&gclid=CKfuz43R08sCFQ6LaQod06gNdQ MaryL |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 22 03:31AM -0700 On Monday, March 21, 2016 at 6:42:28 PM UTC-4, sf wrote: > better for breads than cake? Personally, I'm more the pound cake, old > fashioned carrot cake type than Southern style cakes made with cake > flour type anyway, so I'm okay with that. Depends on what you're looking for in texture, I suppose. I don't have much hands-on experience, but the science is easy to understand. KA unbleached all-purpose flour is 11.7% protein KA unbleached bread flour is 12.7% protein Gold Medal AP is 10.5% protein Gold Medal bread flour is 12% protein White Lily AP is 8-9% protein White Lily bread flour is 11.7% protein Clearly, White Lily thinks 11.7% is enough for bread, but KA finds that a little... wimpy. The pizza crust recipe that I use is intended for AP flour, but I've seen recipes that call for bread flour. Here's a nice, although somewhat vague table: <http://www.theartisan.net/ProteinComparisons.htm> And another reference: <http://www.thefreshloaf.com/node/17045/protein-content-flour> > the baker said he used melted butter instead of cutting it in when he > makes biscuits and the finished examples were *tall*. Maybe I'll try > that method the next time I make biscuits (if I remember). Tall, yes, because the extra little bit of gluten makes a structure to hold on to the gases generated by the baking powder. Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 22 03:33AM -0700 > I hate them ALL. Those 'cute' little fuzzy spiders > don't stay around here long either. I murder them. You're like my husband. No spider is safe around him. I'll kill them if they come at me in the shower, but if they're just hanging around on the ceiling, I can't be bothered. Sometimes I'll off them if they're on the bathroom vanity, for his sake. Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 22 03:40AM -0700 > Sheets are always hung outside Spring through late Fall. > Sheets are MUCH easier to fold and put away after line > drying. Fold and put away? I take 'em out of the dryer and put 'em back on the bed. > Who cares if UV rays bleach the colors of sheets? Black sheets. Burgundy sheets. Forest green sheets. What we buy depends a little bit on what's in fashion, but it's always a dark color. Cindy Hamilton |
| "Ophelia" <OphElsinore@gmail.com>: Mar 22 09:45AM "sf" <sf@geemail.com> wrote in message news:2au0fb518dfa8nhu0mim040s9k3sfpbuir@4ax.com... > 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. OK I wasn't aware of that. I've never had (not canned) corned beef before so I am just learning now. Do you not need to pre soak the commercial stuff before you cook it? > 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? You betcha:)) > 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? It won't begin to time until it reaches temp so I usually put hot water in to start with. > 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. Look here: https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide This is the one I use and I have it printed off. Using it for tough meats (as per the guide) works beautifully. When I do chicken I find that if I use it for less than 'well done' it is still bloody in the middle. I tend to use it for legs, thighs etc but if you are like me, you will use it for everything you can get your hands on until you are used to it:) Oh I do love to experiment:)) I like to use it for thick chops and then brown them off in a very hot pan. I usually do a lot and freeze them. Very handy:) > 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? I don't sous vide veg. I prefer to steam. If you get really good results though please share. > Also, I was told and have been reading that a Food Saver isn't > absolutely necessary. Is that really true? Yes. So long as you get the air out of the bag. I used to use a straw to suck it out but I do have a food saver now and prefer it. > 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 Cool thanks:)) Btw this email is good if you want to ask there:) -- http://www.helpforheroes.org.uk/shop/ |
| "Ophelia" <OphElsinore@gmail.com>: Mar 22 09:52AM "Ophelia" <OphElsinore@gmail.com> wrote in message news:dlcijpFs508U1@mid.individual.net... >> a slow cooker? > It won't begin to time until it reaches temp so I usually put hot water in > to start with. Sorry. I should have said that I put the food in to start with along with the hot water ... the timing will begin once it reaches temp. -- http://www.helpforheroes.org.uk/shop/ |
| "Ophelia" <OphElsinore@gmail.com>: Mar 22 10:05AM "Ophelia" <OphElsinore@gmail.com> wrote in message news:dlcijpFs508U1@mid.individual.net... >> 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 This one is brilliant:) It describes using the 'rub' too. Which means that next time, I can use my Prontocure!!!! -- http://www.helpforheroes.org.uk/shop/ |
| Sqwertz <swertz@cluemail.compost>: Mar 22 12:36AM -0500 You should publish CliffsNotes for all your extremely long-winded drama. I started reading (yeah, silly me), then I realized it was 16 paragraphs long. -sw |
| "Julie Bove" <juliebove@frontier.com>: Mar 21 09:54PM -0700 "sf" <sf@geemail.com> wrote in message news:f021fbdcip3c8gp6ss5vrr0m4ogsibgkpr@4ax.com... > equated to a cylindrical croquette. Of course, this group doesn't > cook, they just nit pick and complain all day long as if they're a > bunch of cranky retired people. Oh, wait... I tend to get the Janets mixed up because they are equally not nice. |
| Sqwertz <swertz@cluemail.compost>: Mar 21 10:20PM -0600 On 3/21/2016 8:01 PM, Sqwertz wrote: > the smell emanating from the place. > -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. |
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