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| "Willy Morris" <willy.morris@fb.i.oafs>: Mar 20 11:09PM +0100 In article <ncmv29$a03$6@news.albasani.net> > 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 :) It's the drugs, Luke. The drugs you're taking. |
| Brooklyn1 <gravesend10@verizon.net>: Mar 20 05:25PM -0400 >Howzabout one of these?: >http://tinyurl.com/j8mwx8k >nb A hand crank egg beater works for small quantities. |
| 21blackswan@gmail.com: Mar 20 03:05PM -0700 i have a $200+ stand mixer... but i still do the butter sugar by hand! it seems like alot of trouble for 2 eggs and a cup of sugar marc |
| Dave Smith <adavid.smith@sympatico.ca>: Mar 20 06:07PM -0400 On 2016-03-20 3:55 PM, notbob wrote: > usta have one of those classic Sunbeam stand mixers. I've made baked > Alaska, by hand, using a balloon whisk, but never hadda cream > sugar/butter together, by hand. It's not a lot of fun. You can understand why the electric beaters became so popular. I will age myself here, but when I was a kid we did not have an electric beater. Ours was a manual... two beaters and a hand crank. I don't think there was ever a kitchen utensil that was more difficult to operate. |
| MaryL <stancole1@invalid.yahoo.com>: Mar 20 05:13PM -0500 On 3/20/2016 5:07 PM, Dave Smith wrote: > not have an electric beater. Ours was a manual... two beaters and a hand > crank. I don't think there was ever a kitchen utensil that was more > difficult to operate. I can give you one that was more difficult (although it was not a "kitchen" utensil). My mother originally had one of those washing machines with a hand wringer. We hung the laundry outside on a clothes line. They always smelled so nice, bu my mother was elated when she got her first electric washer and dryer. Yes, that ages me! MaryL |
| jmcquown <j_mcquown@comcast.net>: Mar 20 06:13PM -0400 On 3/20/2016 5:35 PM, Sqwertz wrote: >> IOW, how did chefs cream butter into sugar b4 electricity? > Gee, that's a tough one. > -sw The *big* question is how did they make butter b4 electricity?! ;) Jill |
| jmcquown <j_mcquown@comcast.net>: Mar 20 06:19PM -0400 On 3/20/2016 6:07 PM, Dave Smith wrote: > not have an electric beater. Ours was a manual... two beaters and a hand > crank. I don't think there was ever a kitchen utensil that was more > difficult to operate. Those worked fine as an *egg beater*. They became more difficult if you're talking about trying to use one to cream something as thick as butter and sugar. Those were the days when the bowl needed to be very heavy ceramic or glass, with a flat bottom. Otherwise while you're cranking, the bowl was likely to try to get away from you. ;) Jill |
| Dave Smith <adavid.smith@sympatico.ca>: Mar 20 06:19PM -0400 On 2016-03-20 4:00 PM, jinx the minx wrote: > I've never used anything electric to cream butter and sugar. Usually I > use a spoon, sometimes a fork or my pastry cutter, and occasionally my bare > hands. I have to admit that I have no idea why you would do that, other than to prepare to live through the Apocalypse. I have done it by hand and it is a lot of work. I have used recipes that said to use a spoon but cheated and used beaters, and I had great results. I used to bake a lot of cookies and always used the electric beater and they did a great job. Creaming the butter and sugar is a very important step in making good cookies. |
| jmcquown <j_mcquown@comcast.net>: Mar 20 09:48AM -0400 On 3/20/2016 10:32 AM, Gary wrote: > dsi1 wrote: >> I stuck a chicken in the slow cooker and it's been going for 2 days. This morning I added some shitake mushrooms... > Whoa! You are my new superhero! :-D It should be the title of a new book, "Two Days in a Slow Cooker!" ;) Jill |
| dsi1 <dsi100@yahoo.com>: Mar 20 03:15PM -0700 On Sunday, March 20, 2016 at 3:33:10 AM UTC-10, Gary wrote: > dsi1 wrote: > > I stuck a chicken in the slow cooker and it's been going for 2 days. This morning I added some shitake mushrooms... > Whoa! You are my new superhero! :-D Better make that 3 days. I'm eating the soup now and it's damn tasty. I highly recommend not doing this because my guess is that you could be in for an unpleasant time or die a horrible death. :) |
| Dave Smith <adavid.smith@sympatico.ca>: Mar 20 06:15PM -0400 On 2016-03-20 3:55 PM, Janet B wrote: >> I thought they were made with pork, beef and veal. > depends on the recipe. There are hundreds of kinds of brats. I was > just showing my preference I am sure there are. FWIW, there is a butcher about two miles down the road from me who is an award winning sausage maker. Apparently those awards actually exist. He always has at least a dozen types of sausage available, and they are usually really, really good. I once made the mistake of asking if he had Bratwurst and it was if I had said something rude about his mother. I don't know why he seemed to be so insulted. I like Bratwurst and I have no idea why he refuses to make it. |
| Brooklyn1 <gravesend10@verizon.net>: Mar 20 06:03PM -0400 >here go after a person over the color of their skin. They can be >pretty vicious over what you do with potato though! > Carol I don't care a whit about skin color but I don't know why the obummer had to take Airforce 1 to Habana when he could have easily flapped his Dumbo ears, but unfortunately I doubt he could have generated enough lift to get Michell's huge ussf ass off the ground. To be perfectly honest I don't even notice a woman's skin color... I only zero in on one, um make that two attributes. I wouldn't care if a woman's nipples were lime green... they'd be tart but tasty. |
| Roy <wilagro@outlook.com>: Mar 20 03:11PM -0700 On Sunday, March 20, 2016 at 4:04:34 PM UTC-6, Brooklyn1 wrote: > honest I don't even notice a woman's skin color... I only zero in on > one, um make that two attributes. I wouldn't care if a woman's > nipples were lime green... they'd be tart but tasty. Nipples were made for babies...not old goats like you. Act your age old-timer and spend your pension on DEPENDS as God planned. Ahahahahahahahhhaahhaha ===== |
| Brooklyn1 <gravesend10@verizon.net>: Mar 20 05:30PM -0400 >I have no idea what a "grunch" is, but from the sound of it, I'm glad >you have them and not me. ;) >nb Isn't "grunch" the sound of severe constipation? |
| "cshenk" <cshenk1@cox.net>: Mar 20 04:54PM -0500 notbob wrote in rec.food.cooking: > I have no idea what a "grunch" is, but from the sound of it, I'm glad > you have them and not me. ;) > nb LOL! Means a lot of leftovers. -- |
| "cshenk" <cshenk1@cox.net>: Mar 20 04:55PM -0500 Brooklyn1 wrote in rec.food.cooking: > > glad you have them and not me. ;) > > nb > Isn't "grunch" the sound of severe constipation? Ohh! That wuld be bad! Nope. Grunch just means 'a bunch of' -- |
| dsi1 <dsi100@yahoo.com>: Mar 20 03:07PM -0700 On Sunday, March 20, 2016 at 9:26:07 AM UTC-10, sf wrote: > sliced scallions, so how about a variation with cucumber and > cantaloupe, wrapped in a Mandarin "pancake"? > http://thewoksoflife.com/2015/11/easy-peking-duck-mandarin-pancakes/ I've had the duck with the steamed buns. We'll order Peking duck on special occasions. It's truly sublime. Over here, they tend to just serve the buns with only the crispy skin and the duck meat separately. That's good because I don't much for duck meat. https://www.youtube.com/watch?v=VaZO3p_OPnw |
| Dave Smith <adavid.smith@sympatico.ca>: Mar 20 06:04PM -0400 On 2016-03-20 3:51 PM, notbob wrote: >> You pitched it?? You could have put a piece of bread in with it and >> the sugar would have resurrected within a day or two. > And exactly what brand of bread accomplishes this miraculous feat? Just about any white or whole wheat. It works miracles. I have a half slice of bread in my tupperware sugar canister that I put in there years ago. I rarely even use the regular brown sugar except for baking, but it is always soft and moist. I keep a piece about two inches square in the small pot I keep the demererra in and it stays nice and moist. |
| Brooklyn1 <gravesend10@verizon.net>: Mar 20 05:15PM -0400 Janet B wrote: > The only point here is that what you do with mashed potatoes is known > elsewhere and is not strictly southern. > Janet US One of the more common I remember from childhood is the salmon croquette, usually made with canned, back when canned fish used to be dirt cheap... and still often stretched with mashed potato and canned Veg-All. Croquettes regardless under what name are not indigenous to any particular location but in fact to every location on the planet, whether fried rice and abalone patties or fried maize and human flesh patties used for religious ceremonies in the Yucatan... hey, Catholics wolf down the body of Christ. |
| Brooklyn1 <gravesend10@verizon.net>: Mar 20 05:19PM -0400 On Sun, 20 Mar 2016 14:23:42 -0600, Janet B <nospam@cableone.net> wrote: >>> mashed potatoes (so did my mother, so have I). My German grandmother >>> made what you'd call latkes - made from shredded potatoes and crispy. >>> Both, IMHO, are called potato pancakes. :) Fried mashed potato patties were common at NYC grade school cafeterias, a favorite aboard ship as was a tasty way to use dehy granules. |
| "cshenk" <cshenk1@cox.net>: Mar 20 04:25PM -0500 Rusty wrote in rec.food.cooking: > with leftover mashed potatoes and an egg and fried them up. Hubby > would like me to make them but I have never made them. > Rusty in Md They are not hard to make Rusty. It's a basic leftover and only place I see it is in the south but it's a natural here as it's close to how we handle leftover grits. Here's your recipe. 1 cup leftover mashed potatoes 1 egg optional is add a little onion 1-2 TB bacon fat or butter Optional, roll in a little flour after shaping to a flat thin patty (Some will actually use an eggwash and flour coating but it's not that normal). What you aim for is a delicate buttery or bacony crust on what is generally a thin mashed potato bit. -- |
| "cshenk" <cshenk1@cox.net>: Mar 20 04:27PM -0500 Janet B wrote in rec.food.cooking: > The only point here is that what you do with mashed potatoes is known > elsewhere and is not strictly southern. > Janet US Whatever Janet. -- |
| "cshenk" <cshenk1@cox.net>: Mar 20 04:44PM -0500 Janet B wrote in rec.food.cooking: > At this point, I am very sorry that I used a term outside of your > knowledge, I certainly had no ulterior motive. > Janet US I do not care what you have to say on this thread. You were rude to me with no cause. I am over it. You do not get it that it was a different item and i get it that you do not get it. You are now rude again in assumption that I do not know what a croquette is. I sent you PICTURES of them to show the difference! Whatever... -- |
| Sqwertz <swertz@cluemail.compost>: Mar 20 04:35PM -0500 On 20 Mar 2016 18:33:19 GMT, notbob wrote: > Do I gotta drag out my orbital stand mixer or is there a manual way to > cream butter/sugar? > IOW, how did chefs cream butter into sugar b4 electricity? Gee, that's a tough one. -sw |
| Sqwertz <swertz@cluemail.compost>: Mar 20 04:38PM -0500 On Sun, 20 Mar 2016 15:54:12 -0400, jmcquown wrote: >> IOW, how did chefs cream butter into sugar b4 electricity? >> nb > Softened butter and the back of a spoon. :) No rocket science required. Takes all of 15 seconds. I use a fork. -sw |
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