Thursday, July 7, 2016

Digest for rec.food.cooking@googlegroups.com - 25 updates in 7 topics

Janet B <nospam@cableone.net>: Jul 07 12:34PM -0600


>> nancy
 
>Well Costco is more upmarket than Walmart:
>http://globalnews.ca/news/2809216/watch-30-person-brawl-erupts-at-walmart-after-teens-laughed-at-a-womans-dress/
 
people like that shouldn't be allowed to breed
Janet US
Janet B <nospam@cableone.net>: Jul 07 01:24PM -0600

>be allowed to breed, they should be culled from the herd, tout de
>suite. ;)
 
>nb
 
my thinking that if only those people had been brought by wolves they
would have behaved far better. They came from similar stock and will
breed more just like them. Education, talking nice, prison, nothing
helps.
Janet US
Janet B <nospam@cableone.net>: Jul 07 01:29PM -0600

On Thu, 7 Jul 2016 11:07:44 -0700 (PDT), dsi1 <dsi100@yahoo.com>
wrote:
 
 
>I'm surprised that somebody doesn't get killed at our Costco. Our Costco is not laid back. It's a giant rat race and probably has 2 or 3 times the action of any other Costco in the nation. Going to Costco can be an ordeal. I sure wish our Costco was like yours. That would be just great.
 
>http://s3-media1.fl.yelpcdn.com/bphoto/AmcCbRLnHuX9wOKPT7tGOg/o.jpg
 
My Costco looks like that at that precise location around noon on
Saturdays. The only reason I know is that my husband is not a
first-thing-in-the-morning shopper. The next time he belly-aches
about the crowds he'll have to stay home so I can leave early.
Janet US
dsi1 <dsi100@yahoo.com>: Jul 07 12:35PM -0700

On Thursday, July 7, 2016 at 8:58:48 AM UTC-10, Nancy Young wrote:
 
> Things must happen but I've never seen it for myself. My Costco is
> busy but I've seen busier and I don't like it.
 
> nancy
 
It's going to be an ordeal for folks that avoid crowds and pretty much anyone over the age of 30. However, the stuff you can find there and the prices are far too compelling.
dsi1 <dsi100@yahoo.com>: Jul 07 12:38PM -0700

On Thursday, July 7, 2016 at 9:30:00 AM UTC-10, Janet B wrote:
> first-thing-in-the-morning shopper. The next time he belly-aches
> about the crowds he'll have to stay home so I can leave early.
> Janet US
 
I wish my wife would do that to me. Some guys got all the luck.
Dave Smith <adavid.smith@sympatico.ca>: Jul 07 03:39PM -0400

On 2016-07-07 2:03 PM, Nancy Young wrote:
>> you? " ...... "No".
 
> That's just weird. The time to ask was before she just barged
> ahead of you. People.
 
I chalk it up to her selfish sense of entitlement. I guess she figured
that she was better than everyone else and should not have to wait for
the peons to check out. She picked the wrong one to pull it on because
I won't tolerate that sort of rudeness in public. It was kind of funny
after I refused to let her in ahead of me she looked to the guy in front
of me and asked if he would let her in. He looked at me. I shook my head
and he said no. FWIW... she was not in such a hurry that she had to
leave without it. She went to the back of the line.
Dave Smith <adavid.smith@sympatico.ca>: Jul 07 03:45PM -0400

On 2016-07-07 2:07 PM, dsi1 wrote:
 
> 3 times the action of any other Costco in the nation. Going to Costco
> can be an ordeal. I sure wish our Costco was like yours. That would
> be just great.
 
There have been a number of incidents in the local papers about fights
in parking lots at Walmarts.
 
 
> http://s3-media1.fl.yelpcdn.com/bphoto/AmcCbRLnHuX9wOKPT7tGOg/o.jpg
 
Last year when we were getting a lot of stuff in preparation for my
wife's birthday bash we went to Costco for the meats. We looked at the
price of meat and a few other things to figure if it was worth it to pay
for the annual membership. We decided that if we did get it we would
have to make trips down there for other stuff to get back the membership
money. Then we saw the long line at the service counter where we would
have to renew our long expired cards. Right next to that was the throng
of people waiting to check out. No thanks. We bought the stuff
elsewhere and paid a little more.
Janet B <nospam@cableone.net>: Jul 07 01:48PM -0600

On Thu, 7 Jul 2016 15:45:33 -0400, Dave Smith
>> be just great.
 
>There have been a number of incidents in the local papers about fights
>in parking lots at Walmarts.
 
snip
Just fights? We've had shootings a couple of times.
Janet US
Brooklyn1 <gravesend10@verizon.net>: Jul 07 03:50PM -0400

On Thu, 7 Jul 2016 13:58:26 -0400, Dave Smith
>hurry. I told her I had one thing and I was in a hurry, and the people
>behind me only had a few things each. She asked "Can't I go ahead of
>you? " ...... "No".
 
I'd have let her go, if she had nice breasts to go with her berries...
naturally I know how to embarrass line jumping women, I'll ask why
they're wearing a padded bra. I've yet to expperience a man jumping
in front of lines.
notbob <notbob@nothome.com>: Jul 07 07:57PM


> Just fights? We've had shootings a couple of times.
 
Which is why I live 100 mi from the closest urban center.
 
nb
sf <sf@geemail.com>: Jul 07 12:59PM -0700

On Thu, 7 Jul 2016 13:15:08 -0400, Nancy Young
 
> And as we were leaving, the woman went to get *more* stuff even
> though they were already surrounded by security and angry customers.
 
> That's the most excitement I've ever seen at laid back Costco.
 
I would say so!
 
--
 
sf
"Julie Bove" <juliebove@frontier.com>: Jul 07 12:23PM -0700

"jmcquown" <j_mcquown@comcast.net> wrote in message
news:AQsfz.65$y32.62@fx02.iad...
 
>> -sw
 
> Apparently in Bothell (or according to her Home Ec teacher) there is.
> <shrug>
 
I didn't take Home Ec in Bothell and this is standard knowledge. It's in
every instructional type cookbook I've ever had and they tell you the same
on various cooking shows. And in one of the links I posted, it even says
exactly what my Home Ec teacher said. Use a clear cup and get down to the
level to eyeball it.
Brooklyn1 <gravesend10@verizon.net>: Jul 07 03:24PM -0400

notbob wrote:
 
>Volume vs weight has always been a major issue, here. Some ppl
>--regulars of rfc!-- absolutely refuse to acknowledge there's any
>difference between an ounce by weight and an ounce by volume.
 
We're talking cups here, and if anyone knows cups it's me, cups are
always by volume.... easy as A, B, C, and D.... after D we're talking
gallons! ;)
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 07 12:28PM -0700

On Thursday, July 7, 2016 at 2:26:23 PM UTC-4, notbob wrote:
> --regulars of rfc!-- absolutely refuse to acknowledge there's any
> difference between an ounce by weight and an ounce by volume. It's
> actually rather funny. ;)
 
On the other hand, for a lot of substances used in cooking, and because
such high levels of precision are often irrelevant in cooking, it's a
useful shortcut to take (if you know what you're doing).
 
Cindy Hamilton
dsi1 <dsi100@yahoo.com>: Jul 07 12:48PM -0700

On Thursday, July 7, 2016 at 9:28:17 AM UTC-10, Cindy Hamilton wrote:
> such high levels of precision are often irrelevant in cooking, it's a
> useful shortcut to take (if you know what you're doing).
 
> Cindy Hamilton
 
For certain things, you should not use volume or weight. If I make a batter, dough, or crust, consistency and appearance is what determines the amount of liquid to add. This allows some speed and freedom when cooking. Refuse the shackles of measurements! :)
Dave Smith <adavid.smith@sympatico.ca>: Jul 07 03:51PM -0400

On 2016-07-07 2:26 PM, notbob wrote:
> --regulars of rfc!-- absolutely refuse to acknowledge there's any
> difference between an ounce by weight and an ounce by volume. It's
> actually rather funny. ;)
 
Yabut..... We were talking about measuring volume in a dry measure cup
vs a liquid measure cup. Dry measure cups generally come in sets in
various sizes and you dip the cup in and then level it off while liquid
measure cups are designed with klutzes in mind so they have room above
the graduated mark to reduce spillage.
 
People need to remember that recipe amounts are approximates. Something
that calls for 1 tsp salt might actually be better with 1 1/16 tsp, but
we use the closest standard measurement.
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 07 12:56PM -0700

On Thursday, July 7, 2016 at 3:48:45 PM UTC-4, dsi1 wrote:
> > useful shortcut to take (if you know what you're doing).
 
> > Cindy Hamilton
 
> For certain things, you should not use volume or weight. If I make a batter, dough, or crust, consistency and appearance is what determines the amount of liquid to add. This allows some speed and freedom when cooking. Refuse the shackles of measurements! :)
 
If I make a batter, dough, or crust, I do it so rarely that I have no
intuition about how it's supposed to look and feel. Measurements are
all I have to rely on.
 
Cindy Hamilton
Janet B <nospam@cableone.net>: Jul 07 01:31PM -0600

On Thu, 7 Jul 2016 13:45:04 -0500, Sqwertz <swertz@cluemail.compost>
wrote:
 
>say. Plus a little sugar (sosueme).
 
>(*) at least I didn't use a damned wrap!
 
>-sw
 
you could have put it in a pita (ducking)
Janet US
Brooklyn1 <gravesend10@verizon.net>: Jul 07 03:31PM -0400


>http://www.redforkfoods.com/products/skillet-sauce/smoky-tomato-sloppy-joe-skillet-sauce
 
>I added Famous Dave's BBQ sauce, no tomato sauce as the directions
>say. Plus a little sugar (sosueme).
 
TMB (Texass Mexass Blech)!
Dave Smith <adavid.smith@sympatico.ca>: Jul 07 03:57PM -0400

On 2016-07-07 3:15 PM, l not -l wrote:
 
> BBQ is such a special thing; every region has its own way of doing it and
> each person seems to have a preference for what they "grew up" eating - no
> matter how weird it seems to "outsiders".
 
I sure didn't grow up with southern style BBQ or pulled pork, but it
sure impressed me.
 
 
> sandwiches in favor of chopped bbq mutton, moistened with a little "dip" on
> rye (seedless, please) with a nice slice of sweet onion (Texas Sweets
> preferred, now that Bermudas aren't available).
 
That sounds good.
 
 
> I'll have my slaw (vinegar, not creamy) on the side.
 
I don't know how many times I have had things like fish and chips in
restaurants that came with a side of cole slaw, and I tried a little of
the cole slaw and left the rest. A couple months ago I had some that
was very finely chopped... very fine... and creamy. I finished it and
wished there was more.
notbob <notbob@nothome.com>: Jul 07 07:54PM


> We use a cut-off hockey stick :-)
 
> Makes a statement about the homeowner.
 
(S)he's a hockey puck?
"l not -l" <lallin@cujo.com>: Jul 07 07:15PM


> Pulled pork with a bit of sauce and topped with coleslaw on a bun is the
> best way to eat it, imo. I like almost equal amounts of coleslaw and
> pork.
BBQ is such a special thing; every region has its own way of doing it and
each person seems to have a preference for what they "grew up" eating - no
matter how weird it seems to "outsiders". I'd give up all pulled pork
sandwiches in favor of chopped bbq mutton, moistened with a little "dip" on
rye (seedless, please) with a nice slice of sweet onion (Texas Sweets
preferred, now that Bermudas aren't available). I'll have my slaw (vinegar,
not creamy) on the side.
Sqwertz <swertz@cluemail.compost>: Jul 07 02:29PM -0500

On Thu, 7 Jul 2016 11:25:19 -0600, graham wrote:
 
> Well Costco is more upmarket than Walmart:
> http://globalnews.ca/news/2809216/watch-30-person-brawl-erupts-at-walmart-after-teens-laughed-at-a-womans-dress/
 
It really irks me when people take pictures and videos from their cell
phones in portrait orientation rather than landscape. 99% of the time
it's totally inappropriate. Wake UP People! I could easily start a
fistfight in Walmart over that.
 
-sw
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 07 12:22PM -0700

On Thursday, July 7, 2016 at 1:45:28 PM UTC-4, Dave Smith wrote:

> actually think that the two are not interchangeable. You have to be a
> pretty anal cook to have to have wet and dry measuring cups and convince
> yourself that it is critically important.
 
I have wet and dry measuring cups. The distinction is not critically
important, but it is useful to have the right tool for the job. It's
much more convenient to scoop a 1-cup dry measuring cup into a sack
of flour than to dribble flour into a cup designed for liquids until
it reaches one of the marks. It is much more convenient to measure
into a vessel that has headspace so that I can transfer the liquid
without spilling. Why should I deny myself this reasonable
convenience?
 
> Alton Brown comes to mind as
> an example of a cook is is anal to the point of being annoying.
 
You're not wrong.
 
 
> I have no problems using my pyrex measuring cup to measure dry
> ingredients, and I can use my dry measure cups for liquids and then
> carry them over and pour without spilling.
 
Depending on how far I have to go, I cannot. Sorry. I was
born a klutz, I remain a klutz, and I shall die a klutz. If I
had to carry a container full to the brim from the sink to my
stand mixer, some would end up on the floor.
 
> vessel. That is going to be a real stumper for those who think they are
> measuring more accurately by using what they think is the appropriate
> measuring cup.
 
You always measure from the bottom of the meniscus. Incidentally,
most of the liquids that form a convex meniscus are liquid metals.
I don't know about your, but I very, very rarely cook with mercury.
 
Still, I don't cook anything that would be harmed by a tablespoon or two,
more or less, of most of the liquids in it.
 
Do as you please, and I'll do as I please. I won't criticize your
imprecision, and I pray you won't criticize my anality.
 
Cindy Hamilton
"Julie Bove" <juliebove@frontier.com>: Jul 07 12:19PM -0700

"jinx the minx" <jinxminx2@yahoo.com> wrote in message
news:2118092560.489600340.848435.jinxminx2-yahoo.com@news.eternal-september.org...
> recipe
> so I change it up often just because I can. Heck, I'll even use boxed
> mixes if need be.
 
Says the texture of pie crust is flakier. Not sure about pancakes.
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