- Chronic Pain Or Anxiety at Home - 1 Update
- Ethical issue with a restaurant - 4 Updates
- Dataw Lunch Special 7/7/2016 - 5 Updates
- OT - Sheets again - 3 Updates
- Uses for big tomatoes - 1 Update
- Sharpen special blades? - 2 Updates
- Flour like Wondra? - 4 Updates
- They call it Cheese Pudding - 2 Updates
- Mmmmmmmm...BACON!! - 3 Updates
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| "Cheri" <cherig3@newsguy.com>: Jul 07 08:51AM -0700 "Ophelia" <OphElsinore@gmail.com> wrote in message news:du6cqsF3sboU1@mid.individual.net... > You deliberately drove over it to try to kill it because it annoyed you?? > -- > http://www.helpforheroes.org.uk/shop/ I don't think he meant "deliberately" just that he backed over the dog that was under the car when he was backing up, at least that's what I got out of it. It happened with my mom and my dads' beloved dog Kiwi. It was awful. Cheri |
| sf <sf@geemail.com>: Jul 07 09:18AM -0700 On Thu, 7 Jul 2016 15:21:38 +0100, "Ophelia" <OphElsinore@gmail.com> wrote: > I don't think winnie had come home when he wrote that and he has written > plenty since. > :) He's probably asleep. -- sf |
| Nancy Young <rjynlyordnospam@verizon.net>: Jul 07 12:30PM -0400 On 7/7/2016 10:21 AM, Ophelia wrote: >> ran over that dog. > I don't think winnie had come home when he wrote that and he has written > plenty since. I don't see that he's written anything since you said he rolled over that dog deliberately. nancy |
| Dave Smith <adavid.smith@sympatico.ca>: Jul 07 12:43PM -0400 On 2016-07-07 10:13 AM, Nancy Young wrote: > He told the story, he ran over the dog when it was under > his car, he clearly didn't see it. Then he rolled the > car off the dog as it was jammed under the car. Our former neighbour ran over their dog. That one was not so lucky. She killed it. He was getting old and must not have heard the car start up. She was pretty broken up about it. |
| jmcquown <j_mcquown@comcast.net>: Jul 07 11:35AM -0400 On 7/7/2016 11:00 AM, Nunya Bidnits wrote: >> Okey doke. I'll pass. :) >> Jill > American cheese on bbq pulled pork? .... FAIL! That was my first thought! They also seem to be very fond of "wraps". At least this time it was not a *spinach* tortilla. ;) > Who's in charge over there anyway? ;-) LOL They just hired a new chef but he doesn't start until August 1st. The last one after Chef Penn was promoted from within but he only lasted about 8 months... so quick I never caught his name. The new guy is Matthew Felix. Looking him up he's on Linked In: https://www.linkedin.com/in/matt-felix-2439602b Maybe, just maybe, he'll come up with something new. Jill |
| jmcquown <j_mcquown@comcast.net>: Jul 07 12:02PM -0400 On 7/7/2016 11:23 AM, Cindy Hamilton wrote: > I prefer my coleslaw on the side, so I'd pass on today's Dataw lunch > special. > Cindy Hamilton I've never understood pulled pork topped with coleslaw. In a tortilla makes even less sense. Jill |
| jmcquown <j_mcquown@comcast.net>: Jul 07 12:10PM -0400 On 7/7/2016 11:29 AM, l not -l wrote: > +1 > It wouldn't be my preference to serve pulled pork as a wrap; but, the > American (or any) cheese on pulled pork is just WRONG!!!! IMHO. Agreed. I think they're grasping at straws because they're between chefs at the moment. There's bound to be a notebook somewhere in the kitchen with some old "specials". Please don't try to get creative. It doesn't work. :) Jill |
| "Nunya Bidnits" <nunyabidnits@eternal-september.invalid>: Jul 07 11:17AM -0500 "l not -l" wrote in message news:_yufz.67803$F_5.30753@fx23.iad... >+1 >It wouldn't be my preference to serve pulled pork as a wrap; but, the >American (or any) cheese on pulled pork is just WRONG!!!! IMHO. It wouldn't be my preference either but I can see going with a small wrap/tortilla as opposed to a more carb laden bread, if that matters to a person. But then I could also see just using romaine leaves for the wrap if that's a consideration and I for one would like that. I wouldn't use sauce on that wrap though, but a little tart slaw would be nice. MartyB |
| sf <sf@geemail.com>: Jul 07 09:40AM -0700 On Thu, 7 Jul 2016 10:52:20 -0400, jmcquown <j_mcquown@comcast.net> wrote: > Choice of Side > $10.00 > Okey doke. I'll pass. :) I don't blame you. BBQ Pork, coleslaw, OK. American cheese? In a tortilla wrap??? At least it wasn't a Kaiser roll. Is their BBQ pork any good? I'd order it and tell them to put the pulled pork on the plate with the side, skip the cheese & tortilla. -- sf |
| jmcquown <j_mcquown@comcast.net>: Jul 07 10:03AM -0400 On 7/7/2016 9:30 AM, Dave Smith wrote: >> Anyone with a screw driver can remove a doorknob. Well, anyone but you. > I can't think of anyone who would benefit more from learning how to do > such a simple task. There are online instructions with video. (snippage) At the time I replaced the locks in the rental house (circa 1985) there were no online videos. But hey, there were (and still are) instructions in the package the locks came in, with diagrams. All I needed was a screw driver. As long as I've been an adult (aka over 21) I've owned basic household tools. Different size screw drivers (flat & phillips), a hammer, various sized wrenches and pliers. She routinely says I must be made of money. (Sure, when I was in my 20's I was wealthy.) Nope, I just don't waste money calling an after-hours locksmith for something like a broken door knob. I take pride in being able to handle simple household repairs. Too bad I didn't take a picture of the computer desk (same era, likely around 1988) with a hutch and printer stand I assembled all by myself. I don't have it anymore but it lasted a good 20 years. Jill |
| jmcquown <j_mcquown@comcast.net>: Jul 07 10:05AM -0400 On 7/7/2016 9:34 AM, S Viemeister wrote: >> requires a keyed lock? > I believe she's referring to an exterior door from her bedroom, not an > interior one. Oh, that would make sense. I didn't realize she was talking about an exterior door. Jill |
| Dave Smith <adavid.smith@sympatico.ca>: Jul 07 12:41PM -0400 On 2016-07-07 10:05 AM, jmcquown wrote: >> interior one. > Oh, that would make sense. I didn't realize she was talking about an > exterior door. It makes as much sense as anything else she posts. It is rare to have an exterior door in a bedroom, unless it is a higher end place. |
| Dave Smith <adavid.smith@sympatico.ca>: Jul 07 12:39PM -0400 On 2016-07-07 9:39 AM, jmcquown wrote: > Gee, getting a nice haul on local vegetables or people posting about > what they cooked for dinner couldn't possibly be relevant on a cooking > newsgroup. It's hard for her to turn those into a poor Julie thread because there is no such thing as a produce stand in Bovia. |
| sf <sf@geemail.com>: Jul 07 09:27AM -0700 On Thu, 7 Jul 2016 01:41:50 -0700 (PDT), dsi1 <dsi100@yahoo.com> wrote: > I'd use a silicon carbide rubber point - that would probably work dandy. First you have to buy a Dremel and the drill point. Might as well take those blades to the expensive knife sharpener and skip the process. -- sf |
| Brooklyn1 <gravesend10@verizon.net>: Jul 07 12:32PM -0400 On Thu, 7 Jul 2016 01:41:50 -0700 (PDT), dsi1 <dsi100@yahoo.com> wrote: >> What Sheldon said about removing too much material! >> John Kuthe... >I'd use a silicon carbide rubber point - that would probably work dandy. Actually that's about the worst way to dress a blade, you'll only make it worse, you'd end up with a blade all wavey and gauged... if too cheap to buy a file use the fine side of an emery board, even the small nail file on a nail clipper would work and use it as draw filing, not cross filing, and cut into the edge, not away from the edge or you'll create a burr that will fold over making the edge duller than when you began. Remember, files cut in one direction only, lift the file on the back stroke or it's all for nought and you'll destroy the file... same with a saw blade. Unless you're a very skilled/accomplished craftsman do not use any power equipment on cutting edges. The highest skilled metal fabricators would always choose the method(s) of least risk to accomplish the goal. There would never be any reason to use a power tool for dressing one or two edges, power tools are reserved for mass production whereas one can afford to risk losing a small percentage of parts for achieving the benefit of achieving greater production. In this instance one or two parts are involved, so I would strongly recommend using only hand tools. I happen to be highly qualified in the use of all machine tools yet with my own personal applications wherever possible I always choose hand tools with cutting edges. I own a professional bench grinder but still I hand file my lawn mower blades, and I hand dress them often rather than allowing them to become so dull as to require machine grinding... it's actually easier and much quicker than removing the blades for grinding and than to necessitate removing large amounts of metal thereby greatly reducing the life of the blades. In case anyone doesn't know rotary mower blades are only flame hardened for a small depth of their cutting edge, perhaps no more than 3/8", then it's soft parent metal... this to reduce shattering from metal fatigue. So anyone who uses a rotary mower it behoves to replace blades after about 100 hours of use, before one has a terrible accident, the mower user probably won't be struck when a blade shatters but someone nearby coucd be seriously hurt or killed as though struck with a large caliber bullet... shattered mower blades have gone through walls. Rotary mower blades typically shatter at their weakest point, where the center bolt goes through. |
| jinx the minx <jinxminx2@yahoo.com>: Jul 07 10:26AM -0500 > due to a recent flour recall. Okay... so buy a different brand of flour > and make a slurry. Except she doesn't want to make a slurry. > Jill I've never used Wondra as I'm a slurry maker but now I'm curious to try it. -- jinx the minx |
| "Cheri" <cherig3@newsguy.com>: Jul 07 08:55AM -0700 "jinx the minx" <jinxminx2@yahoo.com> wrote in message news:775198066.489597734.638258.jinxminx2-yahoo.com@news.eternal-september.org... > it. > -- > jinx the minx It can be used for other things, I have made pancakes out of it which were great. The problem with using it for other things is that it's expensive compared to regular flour, but it can be used for them in a pinch with good results. Cheri |
| jinx the minx <jinxminx2@yahoo.com>: Jul 07 11:22AM -0500 > compared to regular flour, but it can be used for them in a pinch with good > results. > Cheri That's interesting. I make pancakes often on the weekends for the family (I can't eat them myself), so I'm curious if using Wondra gives a different texture/fluffiness/etc.? I'm not really sold on any one particular recipe so I change it up often just because I can. Heck, I'll even use boxed mixes if need be. -- jinx the minx |
| "Cheri" <cherig3@newsguy.com>: Jul 07 09:26AM -0700 "jinx the minx" <jinxminx2@yahoo.com> wrote in message news:2118092560.489600340.848435.jinxminx2-yahoo.com@news.eternal-september.org... > mixes if need be. > -- > jinx the minx It is a bit of a different texture, but good. I often make pancakes with bread crumbs too, more like french toast and pancake in one. Cheri |
| sf <sf@geemail.com>: Jul 07 09:08AM -0700 On Thu, 7 Jul 2016 06:11:19 -0700 (PDT), Nancy2 > The recipe you post also looks good, but the bread crumbs seem unnecessary > when the soufflé is easy. Most people aren't like you. I used to make souffles a couple times per month and they are easy when you're not afraid of the process. My breadcrumb based souffle skipped the béchamel making process, so it was faster and sturdier (didn't deflate as quickly or as much, but it was just as pretty). In any case, a recipe like this won't scare ordinary people off the way the thought of making a real souffle does. Got to get them inside the door before you can sell it to them! -- sf |
| jmcquown <j_mcquown@comcast.net>: Jul 07 12:13PM -0400 On 7/6/2016 8:41 PM, sf wrote: > Yes, it's EASY! It works for everyday meals and it will work for > casual company meals that are a step up from BBQ. :) > <http://www.deliciousmagazine.co.uk/recipes/savoury-cheese-pudding/?utm_source=delicious.+magazine+subscribers&utm_campaign=bb0e71fa67-Our_cheesiest_recipes_ever1_12_2016&utm_medium=email&utm_term=0_578ae95f96-bb0e71fa67-305151049> It looks very good! I'm not sure it's something I'll ever make but I've saved it anyway. Thanks! :) Jill |
| John Kuthe <johnkuthern@gmail.com>: Jul 07 08:28AM -0700 That is all! :-) John Kuthe... |
| "Cheri" <cherig3@newsguy.com>: Jul 07 08:59AM -0700 "John Kuthe" <johnkuthern@gmail.com> wrote in message news:d4863d4b-884d-4e15-b100-b7e2e5c76d5b@googlegroups.com... > That is all! > :-) > John Kuthe... Chinese bacon no doubt. ;-) Cheri |
| "Ophelia" <OphElsinore@gmail.com>: Jul 07 05:05PM +0100 "Cheri" <cherig3@newsguy.com> wrote in message news:nllu8o01dvn@news3.newsguy.com... >> :-) >> John Kuthe... > Chinese bacon no doubt. ;-) lol -- http://www.helpforheroes.org.uk/shop/ |
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