- Dinner tonight - 3 Updates
- Dinner tonight - 7 Updates
- Uses for big tomatoes aaaarrrrrrgh! - 1 Update
- Dataw Dinner Specials: 7/7/16 - 3 Updates
- Time for new measuring cups! - 5 Updates
- OT - Sheets again - 3 Updates
- Ethical issue with a restaurant - 2 Updates
- Dataw Lunch Special 7/7/2016 - 1 Update
| Sqwertz <swertz@cluemail.compost>: Jul 07 08:44PM -0500 Red curry musses and shrimp over jasmine rice. I love this stuff. A tree in my front yard split and fell about 4:30 this afternoon and is blocking the road. So it's nice and quiet here. The City is supposed to came and break it down but they're taking their good 'ol time. https://www.flickr.com/photos/sqwertz/28058538502/in/photostream/lightbox/ -sw |
| Sqwertz <swertz@cluemail.compost>: Jul 07 09:24PM -0500 On Thu, 7 Jul 2016 18:47:51 -0700, Taxed and Spent wrote: >> time. >> https://www.flickr.com/photos/sqwertz/28058538502/in/photostream/lightbox/ > you should go and serve some finger food to the onlookers. The City said they'd break it down (or rather, have a contractor do it) and pile it in the yard, no charge. Then they'll come back tomorrow and see if they'll haul it away - including removal of the rest of the tree. It was a perfectly good tree - not sure why it just went boom. I have no idea why they'd take care of it for free, but no argument here! It's probably is in the utility easement, but I still don't think that's my responsibility except in the case of power line trimming (no overhead lines or poles here). -sw |
| Sqwertz <swertz@cluemail.compost>: Jul 07 09:52PM -0500 On Thu, 7 Jul 2016 21:24:00 -0500, Sqwertz wrote: > It's probably is in the utility easement, but I still don't > think that's my responsibility except in the case of power line > trimming (no overhead lines or poles here). Correction: I think it *is* my responsibility. -sw |
| graham <gstereo@shaw.ca>: Jul 07 05:57PM -0600 On 7/7/2016 5:54 PM, Je�us wrote: >> on old acquaintances. > Sounds great. Hope the pizzas are good, I need to go for a loooong > drive for a decent pizza... Last year there was one gluten free pizza among all the others. I tried it. *Never again!" Graham |
| jmcquown <j_mcquown@comcast.net>: Jul 07 08:15PM -0400 On 7/7/2016 6:32 PM, Je�us wrote: > I braised some pork for the first time only a few weeks ago and was > more than pleased with the result. This time I'm omitting starchy > vegetables as I will serve it on a bed of rice. I bought a package of two pork steaks and broiled one (a thunderstorm knocked out the chances for grilling it on the 4th). I browned then braised the second one until fork tender. Yummy! Served with egg noodles and butter beans. > up right around the time I plan to cook dinner lately. Plus a slow > cook does no harm to a braise, of course. > Had poached eggs on toast for brekky. I had two soft boiled eggs with a couple of small link pork sausages for a late breakfast. Jill |
| Taxed and Spent <nospamplease@nonospam.com>: Jul 07 06:47PM -0700 On 7/7/2016 6:44 PM, Sqwertz wrote: > time. > https://www.flickr.com/photos/sqwertz/28058538502/in/photostream/lightbox/ > -sw you should go and serve some finger food to the onlookers. |
| Jeßus <j@j.j>: Jul 08 11:48AM +1000 >> drive for a decent pizza... >Last year there was one gluten free pizza among all the others. I tried >it. *Never again!" I've been through all the 'gluten free' business myself. I don't have a gluten intolerance but I do have a mild allergy to wheat, so that basically meant trying gluten free breads etc. They were all awful, albeit some products were a hell of a lot better than others. Interestingly, my then girlfriend did a lot of trial and error work making the ideal gluten free bread and it was the best one I ever tried (and I've tried an awful lot of them). Alas, I don't have the recipe any more and neither does she. These days I just use either spelt or wheat and hopefully don't suffer too much (usually it isn't too bad). |
| Jeßus <j@j.j>: Jul 08 11:53AM +1000 On Thu, 7 Jul 2016 20:15:34 -0400, jmcquown <j_mcquown@comcast.net> wrote: >knocked out the chances for grilling it on the 4th). I browned then >braised the second one until fork tender. Yummy! Served with egg >noodles and butter beans. Nice, I did consider using egg noodles myself with my pork braise but ended up choosing rice. |
| Bruce <bruce@invalid.invalid>: Jul 08 11:57AM +1000 In article <s81unb58c7j6423e6cngcfp2dcje3i0gi0@j.net>, j@j.j says... > On Thu, 7 Jul 2016 17:57:53 -0600, graham <gstereo@shaw.ca> wrote: > >Last year there was one gluten free pizza among all the others. I tried > a gluten intolerance but I do have a mild allergy to wheat, so that > basically meant trying gluten free breads etc. They were all awful, > albeit some products were a hell of a lot better than others. If Product 1 is awful and Product 2 is a hell of a lot better, how can Product 2 be awful? |
| Taxed and Spent <nospamplease@nonospam.com>: Jul 07 07:51PM -0700 On 7/7/2016 7:24 PM, Sqwertz wrote: > think that's my responsibility except in the case of power line > trimming (no overhead lines or poles here). > -sw you should go and serve some finger food to the onlookers. |
| Janet B <nospam@cableone.net>: Jul 07 08:01PM -0600 On Thu, 7 Jul 2016 18:07:44 -0400, Dave Smith >Consistency is always doing it the same way. I know the importance of >precise measurements when baking, but there are a lot of other factors >in there, like temperature and humidity. pfffft Janet US |
| Ed Pawlowski <esp@snet.net>: Jul 07 08:46PM -0400 On 7/7/2016 5:54 PM, jmcquown wrote: > Looks like they hired someone to send these out again. There had been a > dearth of "specials" sent via email for the last few weeks. :) They need the cash flow. > Cornmeal Dusted Cobia Served Over Carolina Rice Perloo, Vegetable Du > Jour, Is vegetable Du Jour used to make Soup Du Jour? I was 17 when I got a culinary lesson. First job out of school and I went to the company cafeteria for lunch. I ordered the Soup Du Jour and it was really good. So good, the next day I ordered it again. I naively asked why it was not the same. Duh! |
| jmcquown <j_mcquown@comcast.net>: Jul 07 08:50PM -0400 On 7/7/2016 8:29 PM, sf wrote: >>> lol >> Yeah, I wondered about that too. > You didn't wonder about the Citrus Red Pepper Crème Fresh? Hey, I'm letting you folks do the wondering. ;) The last time they mentioned Crème Fresh I asked if they meant Crème Fraîche. Got no reply. > look up Rice Perloo. It's nice that they're trying to serve local > dishes, but Perloo sounded more like a main dish than a side dish when > I looked it up. I had to look that up as well. Just because I live in the southern US doesn't mean I know what the heck they're talking about. Jill |
| William <bigc300@att.net>: Jul 07 09:59PM -0400 On Thu, 7 Jul 2016 17:17:27 -0500, "Nunya Bidnits" >> Roasted Cream Corn Jus >Whaaat? >lol my Grand Dad used to make liquor out of that stuff. William |
| "cshenk" <cshenk1@cox.net>: Jul 07 06:03PM -0500 Brooklyn1 wrote in rec.food.cooking: > is NOT pharmacy. That said I don't use dry measure cups for baking, I > use a scale or eyeballs... I've found dry measure cups inaccurate when > measuring several cups of flour. Agreed Sheldon. True accuracy is with weight though in a few cases like really humid weather, that can throw flour off a bit. I have matched sets (Julie would call them dry measure probably) that have spouts for liquid pouring. 1 2 cup clear pyrex for when I need a lot of water or something spillable. Only with the bread machine do I bother with more than an eyeball measure. Carol -- |
| Jeßus <j@j.j>: Jul 08 10:34AM +1000 On Fri, 8 Jul 2016 00:01:29 +0000 (UTC), tert in seattle >so what do they call jug bands in the UK? They don't have any as such, the nearest thing they have is probably what they call Skiffle. |
| Janet B <nospam@cableone.net>: Jul 07 07:39PM -0600 On Thu, 7 Jul 2016 18:07:57 -0500, "Nunya Bidnits" >from the US point of view. >HTH... seriously... you've spanked this one raw. >MartyB when speaking with a friend, do you never have to go by what they have said before, or done or what you know of them to deduce something in their conversation? You have a view of what a jug is from your perspective. Janet is speaking of measuring. I would deduce that she is speaking of a container for liquids that is used for measuring in her country and it is different than my concept of what a jug is. I don't understand why that is so hard. Janet US |
| Janet B <nospam@cableone.net>: Jul 07 07:44PM -0600 >guess. >> Mine can also be used on the hob, in the oven or in the freezer. >Why? why not? who cares? It's the way it's done elsewhere by someone else. Janet US |
| Janet B <nospam@cableone.net>: Jul 07 07:50PM -0600 On Thu, 7 Jul 2016 18:20:54 -0500, "Nunya Bidnits" >> Janet UK >You trimmed a Juliepost??? ... ><thud> o.k., belly laugh with snorts! Janet US |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 07 05:50PM -0700 On Thursday, July 7, 2016 at 7:41:22 PM UTC-5, Jill McQuown wrote: > (there's that word again!) about my door locks I rarely think about > using it. > Jill I've got a TINY tube of the stuff and it's only used for the lock on the garage door and that's *maybe* once a year. I just shake a smidge on one side of the key, smooth it out with my finger and do the same for the other side. Key and lock then are as smooth as butta. |
| jmcquown <j_mcquown@comcast.net>: Jul 07 09:38PM -0400 On 7/7/2016 2:10 PM, Gary wrote: > True, but put a wet key into a lock with graphite and it will gunk up > too. Okay, I'll bite. Why would you put a wet key into a lock? I'm going out on a limb here when I say most people either either keep their keys in their pocket or a purse and don't get them wet. Jill |
| Jeßus <j@j.j>: Jul 08 11:42AM +1000 On Thu, 7 Jul 2016 21:38:46 -0400, jmcquown <j_mcquown@comcast.net> wrote: >Okay, I'll bite. Why would you put a wet key into a lock? I'm going >out on a limb here when I say most people either either keep their keys >in their pocket or a purse and don't get them wet. Submarine? |
| Ed Pawlowski <esp@snet.net>: Jul 07 08:52PM -0400 On 7/7/2016 6:10 PM, Dave Smith wrote: >> asleep under the car. Happens. > It does indeed. It happened to my neighbour. She ran over her own dog, a > mutt that I despised, but I tried to say something sympathetic anyway. OK then, I have a twisted mind. The topic here is restaurant ethics. We drifted to dead dogs. My question, combining the two: What was the stir fry special at the unethical restaurant? |
| Bruce <bruce@invalid.invalid>: Jul 08 11:05AM +1000 In article <iqntnbhc4kaseai7ld5i30l16vinp097ba@j.net>, j@j.j says... > Of course not. From what I can see, it was only two certain people who > thought I did. And what a remarkable coincidence who those two people > just happen to be... You live like a troglodyte and kill all kinds of animals, so it wasn't that far fetched. |
| Ed Pawlowski <esp@snet.net>: Jul 07 08:06PM -0400 On 7/7/2016 10:52 AM, jmcquown wrote: > $10.00 > Okey doke. I'll pass. :) > Jill Not exactly historically correct. I'll pass too. |
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