Tuesday, March 22, 2016

Digest for rec.food.cooking@googlegroups.com - 25 updates in 10 topics

Helpful person <rrllff@yahoo.com>: Mar 22 05:35AM -0700

On Monday, March 21, 2016 at 6:02:32 PM UTC-4, dsi1 wrote:
> 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.
 
I don't think it's obvious, probably not as obvious as the wheel which is a comparatively modern invention. I suspect that it was invented at one place and spread throughout the world as man migrated.
 
It seems that the bow and arrow is everywhere except Australia. The aborigines reached Australia about 50,000 years ago. I suspect this predated the invention.
 
More archaeological evidence is needed to do more than speculate.
 
http://www.richardfisher.com
lucretiaborgia@fl.it: Mar 22 10:24AM -0300

On Mon, 21 Mar 2016 20:29:35 -0400, S Viemeister
>> 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>
 
There were some salmon nets near our cottage some years ago and one
afternoon I went for a dive there - the bottom below and all around
look like a desert, no seaweed, no creatures, nothing.
 
If you compare wild with farmed salmon you can see the justification
of his comment that they are lazy and food is delivered to their
mouths - you can see the seams of fat in their flesh. When I
occasionally eat it, I cook slowly in the nuker, that way the seams of
fat tend to run off, but it just doesn't compare to the wild salmon
that has roamed the seas.
 
It's okay when they farm them inland, they don't escape and go out to
spawn with the wild and take the wild salmon all sorts of new
diseases. Rather like the Portuguese taking small pox to the Inca.
However, not many want to farm that way, too much trouble and too
little profit, lets pollute the sea instead!
Dave Smith <adavid.smith@sympatico.ca>: Mar 22 09:36AM -0400

On 2016-03-22 9:24 AM, lucretiaborgia@fl.it wrote:
look like a desert, no seaweed, no creatures, nothing.
> diseases. Rather like the Portuguese taking small pox to the Inca.
> However, not many want to farm that way, too much trouble and too
> little profit, lets pollute the sea instead!
 
That is an interesting interpretation of history. The Portuguese did not
take small pox to the Inca. It was the Spanish who conquered to Inca
empire. It was not really much of a fight because smallpox had preceded
them into the Inca empire, so there weren't many Inca left to fight them
off.
Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 22 06:41AM -0700

> occasionally eat it, I cook slowly in the nuker, that way the seams of
> fat tend to run off, but it just doesn't compare to the wild salmon
> that has roamed the seas.
 
Which is why I like farmed salmon. Wild salmon tastes
too strong for me, and the fat in farmed salmon cooks
up beautifully on the grill.
 
To each their own, I say.
 
Cindy Hamilton
lucretiaborgia@fl.it: Mar 22 11:27AM -0300

On Tue, 22 Mar 2016 09:36:46 -0400, Dave Smith
>empire. It was not really much of a fight because smallpox had preceded
>them into the Inca empire, so there weren't many Inca left to fight them
>off.
 
OK so I was one country away!
lucretiaborgia@fl.it: Mar 22 11:28AM -0300

On Tue, 22 Mar 2016 06:41:50 -0700 (PDT), Cindy Hamilton
>up beautifully on the grill.
 
>To each their own, I say.
 
>Cindy Hamilton
 
Except that it will be bad to wipe out yet another species.
Dave Smith <adavid.smith@sympatico.ca>: Mar 22 10:34AM -0400

On 2016-03-22 9:41 AM, Cindy Hamilton wrote:
> too strong for me, and the fat in farmed salmon cooks
> up beautifully on the grill.
 
> To each their own, I say.
 
Thank goodness there is the cheaper option that has other qualities that
a lot of people enjoy. I usually get farmed because it is so much more
affordable, but I prefer the wild stuff. When farmed salmon prices are
up and wild salmon prices are down I will get the wild.
MisterDiddyWahDiddy <bryangsimmons@gmail.com>: Mar 22 08:22AM -0700

On Monday, March 21, 2016 at 9:23:11 PM UTC-5, pltrgyst wrote:
> Duck pot pie!
 
I know I've mentioned this before, but although I've never had pot pie, I
have had pot brownies, and they tasted nasty.
 
--Bryan
notbob <notbob@nothome.com>: Mar 22 03:25PM


> OK so I was one country away!
 
So is France and Germany.
 
nb
lucretiaborgia@fl.it: Mar 22 12:29PM -0300

On Tue, 22 Mar 2016 10:34:11 -0400, Dave Smith
>a lot of people enjoy. I usually get farmed because it is so much more
>affordable, but I prefer the wild stuff. When farmed salmon prices are
>up and wild salmon prices are down I will get the wild.
 
That won't happen but you can bet your bottom dollar that when salmon
farms have killed all the wild there will be a cheer and the salmon
farmers will promptly raise their prices.
MisterDiddyWahDiddy <bryangsimmons@gmail.com>: Mar 22 08:25AM -0700

I fried up a pound of pork breakfast sausage, and there was a lot of residue
in the pan. So in goes some milk/cornstarch slurry and some salt and black
pepper. No biscuits though.
 
 
--Bryan
Dave Smith <adavid.smith@sympatico.ca>: Mar 22 08:16AM -0400

On 2016-03-22 6:33 AM, Cindy Hamilton wrote:
 
 
> 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.
 
I normally try to ignore spiders on our bedroom ceiling. It seems too
much hassle to get up and get rid of them. A couple months ago I was
reading in bed and noticed one. I checked on him a few times. He was
right overhead. Then he seemed to be getting bigger. The bigger had
dropped a line and was dangling about a foot over my face. He is now
squished between two pages of the book I was reading.
graham <gstereo@shaw.ca>: Mar 22 07:01AM -0600

On 22/03/2016 4:31 AM, Cindy Hamilton wrote:
> 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.
 
French bread flour is a bit lower than this. AP up here is 12% and makes
a good bread. The bread flour I get is close to 14%.
 
 
> The pizza crust recipe that I use is intended for AP flour, but
> I've seen recipes that call for bread flour.
 
I've been making them with imported Italian "00" flour, which is softer
than bread flour. So next time, try cake flour or that White Lily AP if
you can't get the Italian stuff.
Graham
Janet B <nospam@cableone.net>: Mar 22 07:49AM -0600

On Tue, 22 Mar 2016 03:40:33 -0700 (PDT), Cindy Hamilton
>What we buy depends a little bit on what's in fashion,
>but it's always a dark color.
 
>Cindy Hamilton
 
I always go for the darks colors.
I wish I could find some forest green sheets. They are not in style
at the moment.
Janet US
Janet B <nospam@cableone.net>: Mar 22 07:54AM -0600

On Tue, 22 Mar 2016 03:31:28 -0700 (PDT), Cindy Hamilton
 
>On Monday, March 21, 2016 at 6:42:28 PM UTC-4, sf wrote:
snip
 
>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
 
I 'thought' that the melted butter coated the flour and kept the
gluten from developing. That reason is in the back of my mind. I
have nothing to support that.
Janet US
notbob <notbob@nothome.com>: Mar 22 03:21PM

> right overhead. Then he seemed to be getting bigger. The bigger had
> dropped a line and was dangling about a foot over my face. He is now
> squished between two pages of the book I was reading.
 
Fer all you spider-haters, like myself:
 
http://bugasalt.com/
 
I bought it fer flies, but it works great on fly-sized spiders.
 
NOTE: It will NOT kill wasps, so I doubt them big ol' golden orb
spiders or tarantulas are in any kinda trouble.
 
nb
"Colonel Edmund J. Burke" <burkesgurlz@t-girls.com>: Mar 22 07:35AM -0700

On 3/21/2016 2:13 PM, Sir Gregory Hall, Esq. wrote:
>> It also makes tying ones shoes difficult, so I have considered, of late,
>> a pair of slip-ons.
 
> That's all well and good but I'd rather hear about Homeless Lisa.
 
Hey, Greg. She just up and disappeared. I miss her as well.
Hope she reappears one day soon. I'm old now and don't know how much
longer an old warhorse like me can hang on.
Helpful person <rrllff@yahoo.com>: Mar 22 06:55AM -0700

On Saturday, March 19, 2016 at 10:51:44 PM UTC-4, Julie Bove wrote:
> I love bacon by itself but I find when it is in something, if there is too
> much, it can be overwhelming and make the dish greasy. In fact, I trimmed
> most of the fat off of what I used in the soup.
 
Try dicing the bacon and frying it by itself until fully rendered. You can then remove the meat which has now lost nearly all of the fat and add it to the dish you are making. (You can save the fat and when enough is collected form it into a brick and put it outside for the woodpeckers.)
 
http://www.richardfisher.com
"Colonel Edmund J. Burke" <burkesgurlz@t-girls.com>: Mar 22 06:32AM -0700

Really firmly packed my colon.
Just sayin'.
lucretiaborgia@fl.it: Mar 22 10:16AM -0300

>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...
 
Yes, wait, you're describing yourself!
Dave Smith <adavid.smith@sympatico.ca>: Mar 22 09:30AM -0400

>> cook, they just nit pick and complain all day long as if they're a
>> bunch of cranky retired people. Oh, wait...
 
> Yes, wait, you're describing yourself!
 
I had difficulty appreciating the difference between croquettes and
tater tots. They are both cylinders of potato. Once uses mashed and
the other uses grated. Home fries and hash browns seem to have
similarly blurry distinctions.
Helpful person <rrllff@yahoo.com>: Mar 22 06:17AM -0700

On Saturday, March 19, 2016 at 1:44:50 AM UTC-4, isw wrote:
 
> 8^} just for safety's sake.
 
> Isaac (who was told by his uncle the chef what *never* to put on a
> Reuben)
 
By definition a Reuben Sandwich is made with Russian dressing (but not mustard).
 
http://www.richardfisher.com
Helpful person <rrllff@yahoo.com>: Mar 22 06:20AM -0700

On Saturday, March 19, 2016 at 7:52:17 PM UTC-4, Brooklyn1 wrote:
 
> methods to their grave. I'm absolutely positive that the dwarf hasn't
> a clue what's real corned beef... he doesn't know but his sandwich
> looks like shit, that meat is even the wrong color.
 
I don't know about Texas but "real" corned beef and pastrami are available in other parts of the country. They are available by mail order but at a terrible price.
 
http://www.richardfisher.com
Doris Night <goodnightdoris@yahoo.com>: Mar 22 09:03AM -0400

On Mon, 21 Mar 2016 20:55:38 -0700, "Julie Bove"
 
>three breaded chicken breasts (Schwan's)
 
>my large, oval, Rachael Ray pot
 
>my Daniel Green slipper boos
 
Do you get paid for product placement?
 
Doris
MisterDiddyWahDiddy <bryangsimmons@gmail.com>: Mar 22 05:24AM -0700

On Tuesday, March 22, 2016 at 5:44:39 AM UTC-5, Cindy Hamilton wrote:
> > Graham
 
> I'd say libertarians as a group are better educated than Tea Partiers.
> Individual mileage may vary, of course.
 
I thought that libertarians were just Tea Partiers who smoke a lot of weed.
 
--Bryan
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