Wednesday, March 23, 2016

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

isw <isw@witzend.com>: Mar 22 09:37PM -0700

Has anybody ever come up with something *useful and food-related* to do
with them besides make dry popcorn?
 
Isaac
Travis McGee <nobody@gmail.com>: Mar 23 12:56AM -0400

On 3/23/2016 12:37 AM, isw wrote:
> Has anybody ever come up with something *useful and food-related* to do
> with them besides make dry popcorn?
 
> Isaac
 
Useful, yes, but not really food-related, unless you count rats as
consumers.
 
Years ago, my little sister was moving from Los Angeles to New Orleans.
Someone had convinced her that popcorn was an ideal packing material for
delicate items. I sat up with her most of the night while she popped
corn in a dry-air popper, and boxed up her stuff with it.
 
Due to complications of the move, much of her stuff ended up in a
warehouse in New Orleans, where it sat for several months. When she
retrieved it, much of it had been chewed to bits, and crapped on within
and without, by rats.
 
So, I would not recommend this as a good use for a dry-air popper.
graham <gstereo@shaw.ca>: Mar 22 11:06PM -0600

On 22/03/2016 10:37 PM, isw wrote:
> Has anybody ever come up with something *useful and food-related* to do
> with them besides make dry popcorn?
 
> Isaac
 
Roasting coffee beans.
Graham
"Julie Bove" <juliebove@frontier.com>: Mar 22 10:13PM -0700

"isw" <isw@witzend.com> wrote in message
news:isw-7EE731.21370522032016@news-roam.garlic.com...
> Has anybody ever come up with something *useful and food-related* to do
> with them besides make dry popcorn?
 
> Isaac
 
Mine would also melt butter.
coltwvu@gmail.com: Mar 23 03:06AM -0700

I ruined mine roasting coffee beans in it.
Ed Pawlowski <esp@snet.net>: Mar 23 07:04AM -0400


>Has anybody ever come up with something *useful and food-related* to do
>with them besides make dry popcorn?
 
>Isaac
 
 
You can put them in a yard sale. Start at $5.
tert in seattle <tert@ftupet.com>: Mar 23 01:58AM

cshenk wrote:
>> can/will likely be the end of wild, natural salmon.
 
> Yes, I know. That seems to be a problem. I am hoping they solve it.
> Their mere mating with wild salmon however isnt a problem.
 
they have GMO salmon now
 
not sure if they're in farms yet, but they will be, and some will escape
lucretiaborgia@fl.it: Mar 23 06:51AM -0300

>> can/will likely be the end of wild, natural salmon.
 
>Yes, I know. That seems to be a problem. I am hoping they solve it.
>Their mere mating with wild salmon however isnt a problem.
 
It is a part of the problem, said by persons who know more than you.
'hoping' they will solve the farming problem, won't save the salmon.
Bruce <Bruce@Bruce.invalid>: Mar 23 09:47PM +1100


>>Yes, I know. That seems to be a problem. I am hoping they solve it.
>>Their mere mating with wild salmon however isnt a problem.
 
>It is a part of the problem, said by persons who know more than you.
 
Interesting discussion technique.
 
--
Bruce
Janet B <nospam@cableone.net>: Mar 22 11:31PM -0600

On Tue, 22 Mar 2016 19:11:19 -0400, Boron Elgar
<boron_elgar@hotmail.com> wrote:
 
snip
 
>Nice article that came my way this very day.
 
>http://luckypeach.com/the-science-of-baking-cookies/
 
very nice. thanks
Janet US
Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 23 03:40AM -0700

On Tuesday, March 22, 2016 at 8:53:04 PM UTC-4, sf wrote:
 
> > Tall, yes, because the extra little bit of gluten makes a structure
> > to hold on to the gases generated by the baking powder.
 
> What does melted butter vs cut in solid have to do with it?
 
Water in the butter. When the butter is melted, the water separates
out of it and combines with gliadin in the flour to form stretchy molecules
that form a matrix in which expanding gases can be held. Hence, the biscuits
are taller. When the butter is cut in cold, the fat coats the flour and the
water entrained in the butter doesn't meet the gliadin.
 
 
Cindy Hamlton
Sqwertz <swertz@cluemail.compost>: Mar 23 03:30AM -0500

On Tue, 22 Mar 2016 21:37:06 -0700, isw wrote:
 
> Has anybody ever come up with something *useful and food-related* to do
> with them besides make dry popcorn?
 
Forced-air-heater in a cold garage. BTDT.
 
-sw
Sqwertz <swertz@cluemail.compost>: Mar 23 03:31AM -0500

On Tue, 22 Mar 2016 13:19:56 -0700, Julie Bove wrote:
 
 
>> You include your whole family's life story in practically every new
>> topic you start.
 
> Hardly.
 
I just threw up in my mouth. You make my stomach churn.
 
-sw
Sqwertz <swertz@cluemail.compost>: Mar 23 03:43AM -0500

On Tue, 22 Mar 2016 18:03:08 -0500, Gary wrote:
 
>> 3 feet from the stove.
 
> ummmm....no? The pot of hot water just "shot off the stove" while you
> were standing 3 feet away?
 
It was the Poultryeist.
 
-sw
Bruce <Bruce@Bruce.invalid>: Mar 23 07:49PM +1100

On Wed, 23 Mar 2016 03:31:33 -0500, Sqwertz <swertz@cluemail.compost>
wrote:
 
>>> topic you start.
 
>> Hardly.
 
>I just threw up in my mouth.
 
You do that a lot. Do they have doctors where you live?
 
--
Bruce
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Mar 22 10:25PM -0700

On Tuesday, March 22, 2016 at 11:05:55 AM UTC-5, MisterDiddyWahDiddy wrote:
> > flour?
 
> It's missing that flour taste.
 
> --Bryan
 
Hmmmmmm, my breakfast gravy doesn't have a 'flour'
taste. The flour is cooked a good minute or two in
the fat before adding the milk.
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Mar 22 10:21PM -0700

On Monday, March 21, 2016 at 9:12:57 PM UTC-5, Rick Daly wrote:
 
> Anyone have any experience with an air fryer? Comments or reviews? Good or bad?
> Favorite things to cook in them? Thanks.
 
I've seen the infomercial on tv for these air fryers and they
do look interesting. It's not a small appliance so that needs
to be taken into consideration. I did see the infomercial cooker
at Bed, Bath, & Beyond and the digital version as well. The digital
version is a good bit larger and about another $100 or so more
than the 'dial' hot air fryer.
"Julie Bove" <juliebove@frontier.com>: Mar 22 06:43PM -0700

"Gary" <g.majors@att.net> wrote in message news:56F1CF2C.A438FF1E@att.net...
 
> ummmm....no? The pot of hot water just "shot off the stove" while you
> were
> standing 3 feet away?
 
Nobody else was in there. And it happened so fast. I just turned around
with the cheese in my hand and saw it fall.
"Julie Bove" <juliebove@frontier.com>: Mar 22 06:45PM -0700

"dsi1" <dsi100@yahoo.com> wrote in message
news:d1d5ab8d-fac0-49a7-9602-e3dcf150f0a8@googlegroups.com...
 
> The good part about it is that his estranged mom visited him in the
> hospital and they made amends and he moved out of our house after staying
> for 4 years. Thanks, super-heated water in a cup! :)
 
I have heard of that.
Doris Night <goodnightdoris@yahoo.com>: Mar 22 10:24PM -0400

On Tue, 22 Mar 2016 18:43:18 -0700, "Julie Bove"
>> standing 3 feet away?
 
>Nobody else was in there. And it happened so fast. I just turned around
>with the cheese in my hand and saw it fall.
 
Here's what happened:
 
> 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.
 
You were feeling a bit fuzzy-headed, and possibly were having blood
sugar issues at the time. So an accident of some type wouldn't be
unusual.
 
> 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.
 
You had a pot of boiling water on the stove, and you put a random
cookie sheet full of chicken pieces on top of it. Did you check to see
that your chicken pieces were centered on the sheet and over the
center of your pan? If they weren't, they might cause your Rachel Ray
pan to become unbalanced. Was the pan on a front burner? And do you
have a gas or electric stove? If a gas range, I can easily imagine
this scenario causing a disaster.
 
At this point, I should mention that I have absolutely no idea what
the Rachael Ray pan looks like. If it is a bit top-heavy, and you
hurriedly put an unbalanced load on top of it, then there is a good
chance that it might tip over.

> 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.
 
It didn't "come flying at you." It tipped over and spilled because you
put something on top of it that shouldn't have been there. Perhaps you
*thought* it was flying at you, but this also might have been because
your blood sugar was a bit off and you weren't seeing correctly.
 
> This is what I do not understand. What would have caused that nearly full pan of
> water to come off of of the stove?
 
See above.
 
> 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.
 
You didn't have it squarely on the burner. Take my word for it.
 
Doris
"Julie Bove" <juliebove@frontier.com>: Mar 22 10:12PM -0700

"Doris Night" <goodnightdoris@yahoo.com> wrote in message
news:6gu3fbdm335ujcak5s9e00grpg41g72f1m@4ax.com...
> pan to become unbalanced. Was the pan on a front burner? And do you
> have a gas or electric stove? If a gas range, I can easily imagine
> this scenario causing a disaster.
 
That's not what I did at all. It was a cheap, lightweight cookie sheet with
only three little half chicken breasts on it. It wasn't heavy at all. The
Rachael Ray pan is heavy by itself and heavier still when full of water. It
was the front burner. Electric, not flat top.
> put something on top of it that shouldn't have been there. Perhaps you
> *thought* it was flying at you, but this also might have been because
> your blood sugar was a bit off and you weren't seeing correctly.
 
Nonsense. It's a large, oval pan. Here's a pic. And no, I did not buy it
there.
 
http://www1.macys.com/shop/product/rachael-ray-hard-enamel-8-qt.-covered-pasta-pot?ID=1063726&pla_country=US&cm_mmc=MSN_Bing_Cookware_PLA_PLA-_-Cookware_Pots_Pans+-+BS_Rachael+Ray-_-11617628748_-_-_mkwid_3jMGUWkr_11617628748%7C-%7C3jMGUWkr
>> pan
>> never left the stove.
 
> You didn't have it squarely on the burner. Take my word for it.
 
There is no way that a lightweight cookie sheet with three dinky chicken
pieces could have put that off balance. Especially when full of water. It
is so heavy that I struggle to get it to the sink to empty it. Most of the
time when I fill it, I have to partially fill it, put it on the burner, then
use a large measuring cup to fill it the rest of the way.
John Kuthe <johnkuthern@gmail.com>: Mar 22 07:41PM -0700

> On Tuesday, March 22, 2016 at 8:47:01 PM UTC-4, John Kuthe wrote:
 
> > That's cheap for real chocolate. It might be old.
 
> Um, it was discounted because the bars were BROKEN.
 
Aha! :-)
 
John Kuthe...
"Julie Bove" <juliebove@frontier.com>: Mar 22 07:03PM -0700

<lenona321@yahoo.com> wrote in message
news:a24e4a3d-deeb-49d6-ad47-522ba8174df3@googlegroups.com...
The brand Baker's Semisweet Chocolate is 54% cacao, BTW. That one is not
sugar-free.
 
For the record, here's one useful formula:
 
5 ounces of semisweet chocolate are equal to
 
3 oz. baking chocolate + 4 tablespoons sugar
 
OR
 
9 tablespoons cocoa + 3 tablespoons shortening + 4 tablespoons sugar.
 
 
So, I was in Star Market (not exactly cheap) and, just my luck, in the
discount section, I found four broken 3-oz. semisweet bars of some
sugar-free, gluten-free brand (it said it has 50% cacao). I bought all of
them for $2 - that's $2.66 per pound, less than a third of the usual price!
 
I wonder, though, about whether the taste (or formula) will be any different
when I use them in baking. Does anyone know? My guess is that only a
professional might detect the difference in taste.
 
 
Lenona.
 
---
 
What else is in there? Artificial sweetener?
Bruce <Bruce@Bruce.invalid>: Mar 23 01:06PM +1100

On Tue, 22 Mar 2016 15:54:02 -0700 (PDT), dsi1 <dsi100@yahoo.com>
wrote:
 
>> in normal news clients. Otherwise, I can see the advantage of a web
>> based Usenet interface if you use multiple devices.
 
>It might be a problem with your news client. My Thunderbird displays it just fine. I can't tell how people are posting unless I choose the display original/source option. It looks even better with GG because it auto-trims the posts.
 
My news client displays everything else correctly, so... And there's a
whole list of other things that GG does wrong. But I'm not going to
convince you anyway, so GG away if that makes you happy.
 
--
Bruce
John Kuthe <johnkuthern@gmail.com>: Mar 22 08:18PM -0700

On Tuesday, March 22, 2016 at 11:40:55 AM UTC-6, MisterDiddyWahDiddy wrote:
 
> > >> "burpable" lid, which is necessary to get the extra air out.
 
> > WTF is "extra air"?
 
> You're probably one of folks who never changes the air in his tires.
...
> --Bryan
 
Changing the air in what tires? On your car? Bicycle, etc? Never heard such a thing.
 
John Kuthe...
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