- For the desert lovers................. - 4 Updates
- Anyone curious here is a little about me... - 2 Updates
- Saturday, 2-23, dinner - 1 Update
- chicken stock revisited - 5 Updates
- I threw out all the Chocolate Covered Cherries! 2 months out! - 2 Updates
- Chef Boyardee Throwback - 1 Update
- Good quick bread! - 5 Updates
- ping: Julie - 3 Updates
- what do you like to serve with scallops? - 1 Update
- Bean sprouts - 1 Update
| Hank Rogers <nospam@invalid.net>: Feb 25 08:45PM -0600 >> Are we supposed to eat this in a desert where it's hot and dry or are we supposed >> to consume this as a DESSERT?? > The creep is an ignoranus = ignorant asshole. Popeye, don't forget to call him a *liar* and *faggot* Did yoose mention that he can't cook? I bet he never even humped his aunt. |
| Bruce <bruce@invalid.invalid>: Feb 26 09:20AM +1100 On Mon, 25 Feb 2019 16:11:12 -0600, >2 tbsp unsalted butter softened >1/2 tsp fine grain sea salt >1 tsp pure vanilla extract (not the artificial stuff) Is it gluten free? |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Feb 25 08:43PM -0800 > >to consume this as a DESSERT?? > Wow everyone else could figure out what was meant simply by a process > of comprehension. bummer you could not Continue to screw up and you'll see others correcting spelling here, too. You must be related to our boarding house owner, Kuth. When he's not winning an argument he goes off on a tangent about something being for 'profit' or the old stand-by about how wealthy he is. |
| Ed Pawlowski <esp@snet.xxx>: Feb 25 11:49PM -0500 On 2/25/2019 5:20 PM, Bruce wrote: >> 1/4 cup of water >> 1/2 cum heavy cream > Is it gluten free? I'd be concerned about the heavy cream. |
| Ed Pawlowski <esp@snet.xxx>: Feb 25 11:18PM -0500 > If you have not figured it out yet I am an atheist or more accurately > an antitheist. Yes I think anyone that believes in gods/fairies is a > moron but I will not ever let that come between a friendship. We do get off topic here at times so that is not a big deal. If you have good things to say about cooking people will be interested. Problem is, you have a need for attention that can outweigh the benefits. I don't give a crap about your beliefs, or lack of them, but you are so blatant it is not easily ignored. Get over yourself and self proclaimed status of hate and maybe people can actually like you. You are not stupid so don't act dumb. |
| ChristKiller@deathtochristianity.pl: Feb 25 10:41PM -0600 >you are so blatant it is not easily ignored. >Get over yourself and self proclaimed status of hate and maybe people >can actually like you. You are not stupid so don't act dumb. Well bob.. sorry I mean ed... The actual problem I have does not have anything at all to do with attention whether thatr be giving or receiving. Because to put it simply I just don't give a rack(BSG). I say what I say and act as I do because I stand by my words and I know with every bit that is me that theists are as bad as I am listed them as. But I don't even need to defend that point because what I said is all factual and on point and if someone agrees then super duper, but if they don't and they want to shun me or ignore me then that means that they are a theist and they don't deserve to know what I know. They just need to get along with their lives and hopefully die someday soon so the world can be rid of the disgusting murdering bastards.... Yes I come on strong, and I am proud of that fact .. there are very few people that can make that claim IE. MLK, JFK, , Abraham Lincoln, Galileo. So you see I am in great company... the first three were shot for doing and saying what they believed, the last was under house arrest for many years for saying what he believed.... If people can not put their prejudices aside to make a good healthy meal then what does that say about them????? FYI: Prejudice is a bad thing.... Maybe .. Just maybe I do the things that I do and say the things that I say so that the lesser of the species does not have the advantages that I do. That my friend is called evolution.. Survival of the fittest. -- ____/~~~sine qua non~~~\____ |
| Ed Pawlowski <esp@snet.xxx>: Feb 25 11:40PM -0500 On 2/25/2019 3:20 PM, Cindy Hamilton wrote: > until 70, though, depending on how our savings are holding > up after his premature retirement. > Cindy Hamilton There is no one "right" age that fits all. You get maximum payout at about 70, but if you take out at 66 you break even at 80 something. I started taking SS at 66 but worked with a cutback schedule to 71. If I worked at a job with physical labor I would have checked out as soon as I could. Truth is, I had it made at work. I liked what I did so it did not feel like work at all and worked with people I liked. Would be easier to plan if we knew when were were going to die. |
| penmart01@aol.com: Feb 25 09:23PM -0500 On Mon, 25 Feb 2019 17:50:57 -0800 (PST), "itsjoannotjoann@webtv.net" >If I had one of Sheldon's 12 quart stock pots I could start a huge brew and >let it go for days. >;-) A !2 qt is my smallest stock pot, for major chicken stock I use my 24 qt stock pot, it'll hold three large roasting chickens. My favorite is my 18 qt French style stock pot, a deep and narrow voluptuous PIAZZA... no cookware is better. |
| U.S. Janet B. <JB@nospam.com>: Feb 25 07:30PM -0700 >qt stock pot, it'll hold three large roasting chickens. My favorite >is my 18 qt French style stock pot, a deep and narrow voluptuous >PIAZZA... no cookware is better. Do you bail the contents of those 18-24 pots? I can't imagine anyone lifting a full pot down off the stove. |
| Hank Rogers <nospam@invalid.net>: Feb 25 08:53PM -0600 > qt stock pot, it'll hold three large roasting chickens. My favorite > is my 18 qt French style stock pot, a deep and narrow voluptuous > PIAZZA... no cookware is better. Of course it is the best Popeye. *EVERYTHING* yoose owns is the finest in the universe and substitutions are just trash. |
| Hank Rogers <nospam@invalid.net>: Feb 25 08:54PM -0600 U.S. Janet B. wrote: >> PIAZZA... no cookware is better. > Do you bail the contents of those 18-24 pots? I can't imagine anyone > lifting a full pot down off the stove. Popeye is the strongest man in the world. He can lift those pots with one finger. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Feb 25 08:39PM -0800 On Monday, February 25, 2019 at 8:30:10 PM UTC-6, U.S. Janet B. wrote: > >PIAZZA... no cookware is better. > Do you bail the contents of those 18-24 pots? I can't imagine anyone > lifting a full pot down off the stove. He probably uses a 3 quart pot for his 'dipper.' ;-) I can't imagine anyone making that much stock unless they're running an orphanage or Kuth's boarding house. |
| John Kuthe <johnkuthern@gmail.com>: Feb 25 07:04PM -0800 > BINGO! I have my dental insurance premium charged to my Bass Pro Shop card > then I've got that card set up automatically to be paid each month. It's a > rewards card that I'm racking up points on. YOU PAY for FOR PROFIT Dental Insurance? Are you DAFT?? Losing bet! :-( John Kuthe, FOR PROFIT Health Insurance SUCKS! |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Feb 25 08:36PM -0800 On Monday, February 25, 2019 at 9:04:59 PM UTC-6, John Kuthe wrote: > YOU PAY for FOR PROFIT Dental Insurance? Are you DAFT?? > Losing bet! :-( > John Kuthe, FOR PROFIT Health Insurance SUCKS! Oh shut up, you're so whacked out of your mind half the time I'm surprised if you even remember to brush your teeth much less visit a dentist. But that's ok, deflect the conversation with a rant but get back to us how wonderfully you go from site to site to pay your bills. |
| Ed Pawlowski <esp@snet.xxx>: Feb 25 11:24PM -0500 On 2/25/2019 2:19 PM, dsi1 wrote: >> What is it they are saying as they take their first bite? :) > "Itadakimasu" is customary to say before eating in Japan. I think it means "let's eat." You can say it casually like those guy do or formally. I like the practice because it shows respect for the food. > https://www.youtube.com/watch?v=lnH_IHA-hns Oversimplified, but close. I can understand the meaning behinf it. "Itadakimasu" is an essential phrase in your Japanese vocabulary. It's often translated as "I humbly receive," but in a mealtime setting, it's compared to "Let's eat," "Bon appétit," or "Thanks for the food." Some even liken it to the religious tradition of saying grace before eating. |
| "Julie Bove" <juliebove@frontier.com>: Feb 25 06:35PM -0800 <ChristKiller@deathtochristianity.pl> wrote in message news:03v77etl1o88a8opf0ma1f201sa3ral4fk@4ax.com... > ones> which may be because I used the suggested king arthur gluten > free flour which may be crap but I really have no idea because I no > longer use that brand. I've tried other KA recipes. All good. I don't think such as thing as good GF flour exists. Only ever found two GF recipes that were good. Zucchini bread and a bun made in the microwave in a Corelle bowl. |
| "cshenk" <cshenk1@cox.net>: Feb 25 08:41PM -0600 Gary wrote: > IMO, the last laugh is on them for trying to fix that which was > never broken. I'll get yelled at here for that and called stupid, > ignorant, etc but hey.... Don't worry. There are many who want everyone to follow their 'one true method with their flour'. I'm not one of them. The loaf you saw just posted? 75% store brand all purpose with a 4% gluten variation by season (and no, it does not say what this one was). 25% 'bread flour'. Pillsbury or Gold Medal will be more static on the gluten level than local store brands. Good to use them. Me, I adapt after the first loaf as the local store stuff shifts a bit. |
| ChristKiller@deathtochristianity.pl: Feb 25 09:33PM -0600 On Mon, 25 Feb 2019 18:35:54 -0800, "Julie Bove" >I've tried other KA recipes. All good. I don't think such as thing as good >GF flour exists. Only ever found two GF recipes that were good. Zucchini >bread and a bun made in the microwave in a Corelle bowl. I agree about the GF recipes. They all seem well sort of mechanical or ya know just strewn together to have a recipe that is gluten free. It is all basically crap. I have been able to learn how to convert good recipes into gluten free, with the help of an air fryer.... The air fryer (I use a power air fryer) has made my cooking so simple and fast. Granted there is a bit of precooking but I spend several hours precooking potatoes and I can have any potato dish in under like 7 minutes every day for like 2 weeks. I am talking things like hash browns, french fries, scalloped potatoes... things of that nature... mashed potatoes is a different story. I can also precook my fried chicken dishes such as nuggets, chicken tacos... That really helps my GF menus. as far as baking and breads and such I use the GF corn tortillas.. I don't really like cakes anymore. I occasionally make a pie where I get a gluten free pie crust from Trader Joes and can make the hell out of a pumpkin pie or an apple pie with a caramel (recipe already posted) swirl. Although I use fresh pumpkin so it is seasonal... And I appreciate you talking to me as though I am a regular person, it means a lot.... (getting teary eyed now..) -- ____/~~~sine qua non~~~\____ |
| Bruce <bruce@invalid.invalid>: Feb 26 02:39PM +1100 On Mon, 25 Feb 2019 21:33:58 -0600, >swirl. Although I use fresh pumpkin so it is seasonal... >And I appreciate you talking to me as though I am a regular person, it >means a lot.... (getting teary eyed now..) If you want people to talk to you as if you were a regular person, it might help if you acted like one. I mean, act more like me. |
| ChristKiller@deathtochristianity.pl: Feb 25 10:23PM -0600 On Tue, 26 Feb 2019 14:39:57 +1100, Bruce <bruce@invalid.invalid> wrote: >>means a lot.... (getting teary eyed now..) >If you want people to talk to you as if you were a regular person, it >might help if you acted like one. I mean, act more like me. Damn well bruce ole buddy are you saying you want me to act like a good hearted christian??? Ya know kind on the outside but want to torture and rape people on the inside? I just cant do that what I can do however is be true to myself and who I am, stand up for my principals and share my knowledge with the world. -- ____/~~~sine qua non~~~\____ |
| Melba's Jammin' <barbschaller@earthlink.net>: Feb 25 08:20PM -0600 On 2019-02-24 15:13:26 +0000, Jinx the Minx said: > the link but sadly I can't find it. I'm stuck at home with nasty shingles, > and baking bread is a good spirit mender. I thought I'd give your recipe a > go. Jinx, are you in St. Paul? How are you faring in our crap weather? -- -- Barb www.barbschaller.com, last update April 2013 |
| Jinx the Minx <jinxminx2@yahoo.com>: Feb 26 04:17AM >> temple and into my hairline. That my glasses sit exactly where the >> ring is makes it extra special. > Worried for you Jinx! I appreciate the concern! I started the meds on Saturday, and I'm going in to see my primary doctor tomorrow, and the eye dr again next Monday. Nothing much to do now except bide my time until it is over. |
| Jinx the Minx <jinxminx2@yahoo.com>: Feb 26 04:17AM >> and baking bread is a good spirit mender. I thought I'd give your recipe a >> go. > Jinx, are you in St. Paul? How are you faring in our crap weather? I moved actually a couple years ago, to your burb for a few years, then one burb over to the east, and now I split my time between there and a burb way out in the country to the west of the big lake (weekdays/weekends). I'm so tired of this crap weather I could throw up. The only thing keeping me sane at this point are all the school cancellations, because that means I get to stay home, too. #schoolagedkidproblems. I bribed my neighbor across the street with baked goods to plow the driveway for us this winter, and my tactic worked so well it's done before I have to leave in the morning and I've barely had to pick up the shovel once. |
| U.S. Janet B. <JB@nospam.com>: Feb 25 07:34PM -0700 >> Janet US >Start with more butter than you need to cook with. Add maybe 1/4 cup of >wine, 2 TBS of OJ concentrate. Adjust to suit yourself. thank you. Saved. Janet US |
| "Julie Bove" <juliebove@frontier.com>: Feb 25 06:32PM -0800 "Gary" <g.majors@att.net> wrote in message news:5C7415C3.A6E3DF60@att.net... > I'm going to email the X and ask her. I'm sure she knows. It was > her idea in the first place and she probably still makes them. > Never a food poisoning issue if you make them yourself. It actually can be, even if you're careful. |
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