- Dinner today - 3 Updates
- Chile powder vs. chili powder - 7 Updates
- OT: BBQ Now COWARDLY *CASA* FAGGOT - 5 Updates
- Pancakes up a notch - 6 Updates
- Vegans - 2 Updates
- Miche - 1 Update
- Egg Salad -- What do you put in your egg salad? - 1 Update
| "Ophelia" <OphiElsinore@gmail.com>: Jan 31 09:01PM "Caída de la casa" wrote in message news:p4t98b$7nq$1@gioia.aioe.org... On 1/31/2018 1:21 PM, Ophelia wrote: > == > I love fish pie:) Long time since I made any. I can see some in my near > future:)) I've only made it once - not as popular here as in the UK. The rub is which white fish to use. Inland we have bass, pike, whitefish, and I suppose one might choose trout, though I'm not sure that flavor profile would be the best. == For me it is always cod, but Graham might like something different:) |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jan 31 01:14PM -0800 On Wednesday, January 31, 2018 at 3:34:24 PM UTC-5, Caída de la casa wrote: > The rub is which white fish to use. > Inland we have bass, pike, whitefish, and I suppose one might choose > trout, though I'm not sure that flavor profile would be the best. You must live farther inland than we do in Michigan. We can get all kinds of ocean fish. Frozen on the boat, of course. I'm getting to where I'd rather buy frozen fish, so I know the conditions under which it was handled. Cindy Hamilton |
| "Caída de la casa" <house@cra.sh>: Jan 31 03:00PM -0700 On 1/31/2018 2:01 PM, Ophelia wrote: > trout, though I'm not sure that flavor profile would be the best. > == > For me it is always cod, but Graham might like something different:) Cod has great flaking meat and a fine full taste. If we make fish cakes it must be Cod. Graham has a similar inland locale, but with much colder water species. |
| U.S. Janet B. <JB@nospam.com>: Jan 31 01:44PM -0700 On Wed, 31 Jan 2018 10:21:08 -0800 (PST), Cindy Hamilton >If it's an Indian recipe, it almost certainly wants plain, powdered >hot peppers, not the powder that's used for chile con carne. >Cindy Hamilton I'm not very familiar with Indian recipes, but don't they generally indicate the specific pepper? Janet US |
| "Caída de la casa" <house@cra.sh>: Jan 31 01:53PM -0700 >> Grated cheddar cheese and chopped red onion for garnish >> %-))) > What a buncha moroons... there's no such thing as Chile powder, Yes there really is, you hopelessly provincial least coast lackwit. This is Nuevo Mejico and when we cal' it /chile/ it is /chile/ - period! Powder or fresh - green CHILE! > Chile is a country in South America. So? Anaheim is a city in Cali-phonya /and/ a pepper. > Ancho peppers, garlic powder, Mexican Oregano, Cumin, and some amount > of hot Chili pepper for heat... the cheapo versions also contain salt > (salt is cheap and weighs). Yes that is what one uses to make chili con carne. > One can also buy the various Chili peppers separate (whole fresh or > dried, crushed/powdered) or as I do I grow my own. Again, there is no > such thing as Chile powder/peppers... WRONG!!!! https://en.wikipedia.org/wiki/New_Mexico_chile New Mexico chile (or New Mexican chile) is a group of cultivars of the chile pepper, initially developed by pioneer horticulturist Fabián Garcia, at New Mexico State University in 1894, then known as the New Mexico College of Agriculture and Mechanic Arts. Selective breeding began with 14 lineages of 'Pasilla', 'Colorado', and 'Negro' cultivars, from across New Mexico and Southern Colorado's old Hispano and Pueblo communities.[1] These peppers were selected to have a "larger smoother, fleshier, more tapering and shoulderless pod for canning purposes."[2] The first cultivar of this group was released in 1913, called 'New Mexico No. 9'.[1] The New Mexico chile peppers are popular in the cuisine of the Southwestern United States and in the broader Mexican cuisine, and an integral staple of New Mexican cuisine.[3] Chile grown in the Hatch Valley, in and around Hatch, New Mexico, is called Hatch chile, but no one cultivar of chile is specific to that area, which is smaller than the acreage used to produce chiles with the "Hatch" label.[1] The peppers grown in the valley, and along the entire Rio Grande, from northern Taos Pueblo to southern Isleta Pueblo, are a signature crop to New Mexico's economy and culture.[4][5] The chile pepper is New Mexico's state vegetable, and the official New Mexico state question is "Red or Green?"[6] The New Mexico green chile pepper flavor has been described as lightly pungent similar to an onion, or like garlic with a subtly sweet, spicy, crisp, and smoky taste.[7] The ripened red retains the flavor, but adds an earthiness and bite while aging mellows the front-heat and delivers more of a back-heat.[8][9] The spiciness depends on the variety of New Mexico chile pepper. Hatch chile Hatch chile refers to varieties of species of the genus Capsicum which are grown in the Hatch Valley, an area stretching north and south along the Rio Grande from Arrey, New Mexico, in the north to Tonuco Mountain to the southeast of Hatch, New Mexico. The soil and growing conditions in the Hatch Valley create a unique terroir[22] which contributes to the flavor of chile grown there. Most of the varieties of chile cultivated in the Hatch Valley have been developed at New Mexico State University over the last 130 years. Hatch chile can be purchased locally in many parts of the Southwest, and is distributed throughout the United States by companies such as World Variety Produce. Other distributors sometimes use the "Hatch" name, but do not actually grow and process their chile in the Hatch Valley.[23] To protect Hatch and other New Mexican growers, state legislators passed a 2012 law prohibiting the sale in New Mexico of peppers described as "New Mexican" unless they were grown in New Mexico or came with a prominent "Not grown in New Mexico"disclaimer.[24] Chiles grown around the town are marketed under the name of the town, and are often sold fresh-roasted in New Mexico and neighboring states in the early autumn.[25] Pueblo chiles Pueblo chiles have been cultivated by the Puebloan peoples of New Mexico for centuries. The Acoma Pueblo chile pepper is mild, with a lightly flavorful pungency.[26] The Isleta Pueblo chile pepper becomes a fruity sweet flavor as it grows into its red chile state. The Zia Pueblo chile pepper becomes a bitter-sweet flavor when it matures into its red color, and its heat is similar to the 'Heritage 6-4'.[27] These ancient Pueblo varieties should not be confused with chile peppers grown in Pueblo, Colorado, a variety of the guajillo chili, otherwise known as the mirasol pepper. They are distinct in and of themselves, but are not related to New Mexico chile.[28] Rio Grande chile Along the rest of the Rio Grande, outside of the Hatch Valley, multiple other locations grow award-winning chiles in their own right. Towns and cities across New Mexico have strong chile traditions, including; Chimayo, Española, Corrales, and from Bosque Farms to Los Ranchos de Albuquerque in the Albuquerque area. > if ever you see it printed it's > by someone as ignorant as yoose. Oh, so now Wikipedia is "ignorant"? Do tell.. > Ignorant does not mean stupid, > ignorant means one simply doesn't know... however I strongly suspect a > buncha ignoranuses; unknowing assholes. LOL-LOL You just got your ass handed to you ...AGAIN! I have no idea why you are such a glutton for punishment lately. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jan 31 01:08PM -0800 On Wednesday, January 31, 2018 at 3:44:09 PM UTC-5, U.S. Janet B. wrote: > I'm not very familiar with Indian recipes, but don't they generally > indicate the specific pepper? > Janet US Generally, no. I just use cayenne. A tien-tsin type might be more appropriate. These are allegedly the most popular chilies in India: <https://www.chilipeppermadness.com/chili-pepper-types/medium-hot-chili-peppers/jwala-finger-hot-chili-peppers> Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jan 31 01:15PM -0800 On Wednesday, January 31, 2018 at 3:53:24 PM UTC-5, Caída de la casa wrote: > On 1/31/2018 1:36 PM, penmart01@aol.com wrote: > > What a buncha moroons... there's no such thing as Chile powder, > Yes there really is, you hopelessly provincial least coast lackwit. Eh, what does he know from chiles? They're not used in kasha varnishkes. Cindy Hamilton |
| penmart01@aol.com: Jan 31 04:48PM -0500 Caída de la casa AUSSIE FUCK FAGGOT wrote: >WRONG!!!! Only thing WRONG is that you are a CASA Aussie ASS Fuck Faggot! |
| penmart01@aol.com: Jan 31 04:49PM -0500 On Wed, 31 Jan 2018 13:15:44 -0800 (PST), Cindy Hamilton |
| Bryce <Bryce@invalid.invalid>: Feb 01 08:58AM +1100 >Caída de la casa AUSSIE FUCK FAGGOT wrote: >>WRONG!!!! >Only thing WRONG is that you are a CASA Aussie ASS Fuck Faggot! You're getting confused after all that vodka. The Boner Troll is as American as applie pie that you guys copied from the Europeans. |
| penmart01@aol.com: Jan 31 04:37PM -0500 Caída de la COWARDLY CASA FAGGOT wrote: > LoL!!! >" Hey buddy..." >I think we should all pitch in and send Kenny some nice /chile/powder... Get The FUCK Outta Here, COWARDLY FAGGOT! |
| penmart01@aol.com: Jan 31 04:40PM -0500 Caída de la casa AUSSIE ASS FUCK wrote |
| dsi1 <dsi100@yahoo.com>: Jan 31 01:44PM -0800 On Wednesday, January 31, 2018 at 7:04:50 AM UTC-10, Gary wrote: > It's happening way too often too even in other newsgroups. > Just a link to something without a basic description of what they > want you to see. Hey pal, 1998 called - they want their world back. Ha ha ha. The reality is that this is 2018 and the the world you live in is dead and gone. This ain't your granddaddy's Usenet. OTOH, I am a kind and generous person so I'll spend some of my precious time to describe the videos just for you. The first one was of a hideously tanned Kenny Rodgers singing one of the First Edition's hit tunes. He looks rather feeble and oddly colored. The second one was a scene from a hit TV series showing a man imagining a man's hideously tanned face on a roasted turkey. The man is frightened when the turkey-man speaks to him and waves his turkey wing. It is truly a horrible clip. It's just as well that you cannot see it. |
| dsi1 <dsi100@yahoo.com>: Jan 31 01:48PM -0800 On Wednesday, January 31, 2018 at 8:10:04 AM UTC-10, tert in seattle wrote: > Usenet has really gone down hill Back in the day it was mostly academics, scientists, researchers, military, and government people that posted. It went downhill because these days, any Tom, Dick, and Harry, can post. Mostly, it's a forum for shut-ins, gossips, and bullies. |
| dsi1 <dsi100@yahoo.com>: Jan 31 01:55PM -0800 On Wednesday, January 31, 2018 at 9:42:24 AM UTC-10, Caída de la casa wrote: > LoL!!! > " Hey buddy..." > I think we should all pitch in and send Kenny some nice /chile/powder... Back in the old days, I think those guys in the First Edition was hitting that powder but it wasn't Chile. I think that parts of this was shot in New Mexico. Would this be correct? https://www.youtube.com/watch?v=UPdlfIhzPEo |
| dsi1 <dsi100@yahoo.com>: Jan 31 01:26PM -0800 On Wednesday, January 31, 2018 at 8:32:47 AM UTC-10, Cindy Hamilton wrote: > ends up being dried. I wasn't interested enough to try to find out > what happens after that. My kung fu is superior. > Cindy Hamilton I need more information on this. Please cite a source. Otherwise, your kung fu sucks. |
| dsi1 <dsi100@yahoo.com>: Jan 31 01:28PM -0800 On Wednesday, January 31, 2018 at 10:07:35 AM UTC-10, Caída de la casa wrote: > Hang on now, kung fu buttermilk? > How's that work? She thinks her school is superior to mine. To that I say - ha ha ha ha. Ha. |
| penmart01@aol.com: Jan 31 04:31PM -0500 On Wed, 31 Jan 2018 14:46:07 -0500, jmcquown <j_mcquown@comcast.net> wrote: >> Why would a normal human being do that? >Who said this person was normal? LOL >Jill I already knew that Bruce/Broce is a COWARDLY limp wristed FAGGOT! I'm begining to believe that the majority of Aussies are limp wristed COWARDLY FAGGOTS... it's good they all live on their far away SHIT HOLE island. Australia is NOT a country, it's an insignificant SHIT HOLE island. No one imports anything from ASSTRALIAR, all they produce is COWARDLY CASA FAGGOTS. |
| Bryce <Bryce@invalid.invalid>: Feb 01 08:34AM +1100 >>>Bruce/Broce, which is it? >>Bruce. >So who's Brose... a limp wristed typo? When people who have me killfiled, miss me and can't help talking about me (cshenk and Jill for instance), I change my name so I can answer them. |
| "Caída de la casa" <house@cra.sh>: Jan 30 10:07PM -0700 On 1/30/2018 9:58 PM, dsi1 wrote: >> I suspect he's sick of all the idiotic head games and bullying here. >> Just a thought. > The main problem is that nobody seems to be aware of what my question was about. No matter. The way I figure it, what's left over from the manufacture of butter gets added to skim milk and is cultured into buttermilk. That's something that I totally made up but it's the best answer I got yet. From an innocent and sound-curious food ingredients parry issues forth ire. :-( Here in predatory RFC you might just as well have told everyone your brother was (or is) gay. I'm beginning to weary of these senile assholes in a palpable and largely irreversible way. I do not include you, Ms. O, or Cheri in that yawning disappointment tunnel, nor certain others who know who and what they are. Nori up bro. We all need a firewall against our surly sides. |
| Bryce <Bryce@invalid.invalid>: Feb 01 08:52AM +1100 >HOLE island. Australia is NOT a country, it's an insignificant SHIT >HOLE island. No one imports anything from ASSTRALIAR, all they >produce is COWARDLY CASA FAGGOTS. Poor man. |
| "Caída de la casa" <house@cra.sh>: Jan 31 01:10PM -0700 On 1/31/2018 11:37 AM, jmcquown wrote: > There's a reason for that. You really don't want any sort of grill near > or on a wooden structure. :) > Jill So you use: https://www.walmart.com/ip/CHAR-BROIL-17602048-DI-Electric-Patio-Bistro-Grill/101913275 End of worries. Sheesh... |
| penmart01@aol.com: Jan 31 04:07PM -0500 Caída de la casa Cocksucking FAGGOT wrote: >> grill in the garage probably has about 5 years worth of dust on >> it. You would rather pan-steam a good steak in your kitchen. > Hey now, yer sayin' that either way she wants to put a lid on it! Caída de la casa Cocksucking FAGGOT! |
| penmart01@aol.com: Jan 31 04:04PM -0500 On Wed, 31 Jan 2018 12:48:10 -0700, Caída de la casa <house@cra.sh> wrote: >Virginia Journal of >Science > 43:197-206) You choose to believe political liars, that makes you dumber than they are, but I already knew you are a dummy. Feral cats very rarely kill birds... idiot surburbans like you who place bird feeders near shrubs and who let their butterball house cats outside for an hour murder some birds. However the vast number of bird kills are from window strikes. You are simply too low IQ to comprehend... I doubt you are capable of spelling your own name, which is why you don't, aside from the fact that you are too ascared for anyone to know who you are... casa FAGGOT! Casa is simply a euphemism for COWARD! You fucking cocksucking COWARD! ALL yoose casas are limp wristed cocksucking COWARDS! Ahahahahahahahahahahahahahahahahahahahahaha. . . |
| "Ophelia" <OphiElsinore@gmail.com>: Jan 31 09:01PM "Caída de la casa" wrote in message news:p4t9ig$8cn$1@gioia.aioe.org... On 1/31/2018 1:28 PM, Ophelia wrote: > point where it holds its shape as well as, say, a washed up jelly-fish. > == > Copied! Thanks, I will try it out:)) You're most welcome. Sorry for such a long essay on it, but there are so many ways to cook eggs from soft to hard. == I appreciate every word!! :)) I copied it all:) |
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