Thursday, February 28, 2019

Digest for rec.food.cooking@googlegroups.com - 25 updates in 13 topics

Bruce <bruce@invalid.invalid>: Mar 01 04:49AM +1100

On Thu, 28 Feb 2019 09:47:15 -0800 (PST), Cindy Hamilton
 
>> That's still beef.
 
>Perhaps he didn't have any lamb broth on hand and had to make
>a substitution.
 
I didn't know that was allowed.
Ed Pawlowski <esp@snet.xxx>: Feb 28 05:58PM -0500

On 2/28/2019 1:53 PM, tert in seattle wrote:
 
> This is macroeconomics, not micro. Find an example of a federal level
> policy change with population-level benefits that had no negative impact
> on any individuals. Good luck.
 
DME (Durable Medical Equipment) suppliers. Both were good businesses
that employed people and provided good service for patients. I forget
the numbers but reimbursements were cut twice, about a total of half the
original. Without enough money, they cannot afford to service, repair,
replace equipment. No different than if the local car dealer had to cut
charges in the service department by 50%.
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Feb 28 02:10PM -0800

On Thursday, February 28, 2019 at 5:21:17 AM UTC-6, Cindy Hamilton wrote:
 
> So add more sugar. I also like to enhance mine with cardamom. If it's
> bland, it's because someone made it that way.
 
> Cindy Hamilton
 
I'll just eat it on the rare occasion there is leftover rice and eat it like
I would oatmeal; butter, sugar, and a splash of milk.
Thomas <canopeily@yahoo.com>: Feb 28 02:54PM -0800

Used to have rice soup growing up dirt poor. White rice, hot milk, s and p. I liked it.
Thomas <canopeily@yahoo.com>: Feb 28 01:55PM -0800

For the life of me I cannot make a good pizza dough. I usually toss it out the back door for the birds.
They do not like it either.
It comes out super white and hard. Using a gas Hotpoint oven, no stone.
 
What do you find difficult?
dsi1 <dsi123@hawaiiantel.net>: Feb 28 02:35PM -0800

On Thursday, February 28, 2019 at 11:55:31 AM UTC-10, Thomas wrote:
> They do not like it either.
> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
 
> What do you find difficult?
 
I cannot make mayo anymore. It used to be so easy for me in the past. I used to be able to make mayo without even thinking. These days, I can only make an egg and oil shake. I believe that I have insulted a gypsy or displeased the gods in some way. OTOH, as far as curses goes, it's not that bad of a gig.
Bruce <bruce@invalid.invalid>: Mar 01 09:47AM +1100

On Thu, 28 Feb 2019 14:35:49 -0800 (PST), dsi1
>> It comes out super white and hard. Using a gas Hotpoint oven, no stone.
 
>> What do you find difficult?
 
>I cannot make mayo anymore. It used to be so easy for me in the past. I used to be able to make mayo without even thinking. These days, I can only make an egg and oil shake. I believe that I have insulted a gypsy or displeased the gods in some way. OTOH, as far as curses goes, it's not that bad of a gig.
 
Maybe you've eaten too many industry chickens and offended the
poultrygeist.
Pamela <pamela.poster@gmail.com>: Feb 28 10:37PM

>>favorite foods!
 
> Cottage cheese is packed full of cholesterol unless it is the soy
> cottage cheese
 
Nonsense. There is zero cholesterol in cottage cheese and very little
saturated fat.
penmart01@aol.com: Feb 28 04:49PM -0500

On Thu, 28 Feb 2019 Nancy2 wrote:
>the hardest part is cooking the sausage/bacon first because it takes the longest. I use
>Simply Potatoes O'Brien hash browns (shock! horror!) for the shredded potatoes since
>the time I can spend on my feet at the stove is so limited.
 
Most of the frittata prep can be done sitting down, and all can be
done a day in advance... I make frittatas very often and even though I
can do it while standing I know there isn't much to prep.... I even
crack all the eggs, scramble them with a hand mixer and store the
stainless steel bowl in the fridge with a plate for a lid. I don't
shred the spuds, I peel and dice them into 1/2" cubes, let them fry on
the lowest heat and with no tending, when they are cooked through I
shut off the heat and just let the pan sit. I typically use SPAM and
make that a 1/2" dice too and fry it on low along with the spuds....
if you don't like SPAM use diced kielbasa... I sometimes use both...
no bacon here, but sometimes diced Hebrew National salami. and often
diced bell pepper and onion. Frittata ingredients are infinite, I
like to add plain pasta, cheese, clean out the fridge.... diced
celery, sliced pimento stuffed olives work
If you get a comfy computer chair for your kitchen you can just roll
your butt from point to point. Our frittatas are typically a dozen or
18 eggs, may as well make enough for a couple three meals... saves you
a lot of standing.... left over frittata can be reheated with a brown
egg foo yung and 'shroom sauce. I always use the entire carton of
eggs, loose eggs are an accident waiting to happen. To me it makes
no sense to cook a 2-3 egg fritatta, it's the same work for a dozen
egg fritatta and the same work to clean a large pan as a small pan.
Cooking large amounts of any kind of food saves a lot of labor.
jmcquown <j_mcquown@comcast.net>: Feb 28 05:30PM -0500

On 2/24/2019 5:57 PM, Terry Coombs wrote:
>>> frozen shredded taters .
 
>> Wow all of you are missing the entire point. All of my recipes are
>> easy to make gluten free
(snippage)
 
> very accomplished cooks , and don't need your advice . By all means post
> your recipes , just save the rhetoric for those who care . I can't speak
> for the rest , but I don't .
 
I know I don't give's a rats ass about "gluten free" so it's time to
jump off that bandwagon.
 
Jill
lucretiaborgia@fl.it: Feb 28 12:54PM -0400


>> Cindy Hamilton
 
>Most anyone can sky dive. I want to see you sky dive and eat oysters on
>the way down!
 
You going to dive alongside him to check she actually does it??
Dave Smith <adavid.smith@sympatico.ca>: Feb 28 11:56AM -0500

On 2019-02-28 10:23 a.m., Gary wrote:
 
>> Yep. I'm just a wild risk-taker. Next I'll take up sky diving.
 
> I plan to do sky diving myself just as soon as my doctor says I
> only have a few months left to live. Go out with a bang. :)
 
That is something I have thought about but discounted when I heard the
price. My friend's family chipped in and bought him a skydiving
experience as a retirement experience. Having been an airline pilot for
more than 30 years he had a hard time with the thought of jumping out of
a plane. He enjoyed it, but he said he isn't going to spend that kind
of money for a few minutes of fun.
 
My father was a member of the Caterpillar Club, those who had saved
survived by bailing out of a disabled plane. Their plane was shot down
and he was the only one who got out. The parachute opened just seconds
before he landed in a freshly plowed field, and he hit the ground just
about the same time the plane did.
Dave Smith <adavid.smith@sympatico.ca>: Feb 28 12:00PM -0500

On 2019-02-28 10:30 a.m., U.S. Janet B. wrote:
> and pepper. That was good. Now I can't seem to eat oysters in any
> fashion. I think it is because the only ones out here come in
> refrigerated jars. ewwww
 
I have not had raw oysters in a while, but I do like them. They are like
a tonic. I always feel really good within minutes of eating them. When
we were first married we often ate smoked oysters. We ate them so often
that I got tired of them and did not eat them for years. A couple years
ago I gave them a try again. They are still good. I might buy them more
often if they came in a can with only a half dozen.
Bruce <bruce@invalid.invalid>: Mar 01 04:03AM +1100

On Thu, 28 Feb 2019 12:00:04 -0500, Dave Smith
>that I got tired of them and did not eat them for years. A couple years
>ago I gave them a try again. They are still good. I might buy them more
>often if they came in a can with only a half dozen.
 
"Oysters And Me"
A novel by Dave Smith
Ed Pawlowski <esp@snet.xxx>: Feb 28 12:16PM -0500


>> Most anyone can sky dive. I want to see you sky dive and eat oysters on
>> the way down!
 
> You going to dive alongside him to check she actually does it??
 
Photos would be accepted.
Thomas <canopeily@yahoo.com>: Feb 28 02:01PM -0800

On Thursday
> Too many drug deals in that parking lot.
 
Are they good deals? Hook me up.
jmcquown <j_mcquown@comcast.net>: Feb 28 05:25PM -0500

On 2/28/2019 3:57 PM, Julie Bove wrote:
>> peanuts. I buy them frequently to eat as a snack.  Yum!
 
> Spanish but not roasted. I did find lightly salted. Few stores carry
> unstilted these days.
 
Few of *your* stores. I can find jars of unsalted dry roasted peanuts
without a problem.
 
Jill
Bruce <bruce@invalid.invalid>: Mar 01 09:26AM +1100

On Thu, 28 Feb 2019 14:01:03 -0800 (PST), Thomas <canopeily@yahoo.com>
wrote:
 
>On Thursday
> > Too many drug deals in that parking lot.
 
>Are they good deals? Hook me up.
 
Any volume discounts?
Ed Pawlowski <esp@snet.xxx>: Feb 28 11:39AM -0500

On 2/28/2019 11:02 AM, Ophelia wrote:
> stuff , I got a little overboard many years ago while overseas and don't
> ever want a repeat .
 
>  Snag
 
Its not BS though. My daughter manages a dental practice. One day a
young guy comes in and ask for his prescription so he could get if
filled now in case the pharmacy is closed after his late afternoon
visit. She told him sorry, the doctor will decide what to give later
and often it is OTC medication. He became enraged and grabbed her neck
and put her into the wall. Not sure of the outcome, but he did jail time.
U.S. Janet B. <JB@nospam.com>: Feb 28 10:13AM -0700

On Thu, 28 Feb 2019 08:09:47 -0800 (PST), Cindy Hamilton
 
>Jeeze. My husband is on 30 mg of hydrocodone every damned day.
>You'd think your husband could get something better than Tylenol.
 
>Cindy Hamilton
 
you'd think so but I have heard complaints from others in my city that
it is virtually impossible to get anything for serious pain, and I've
heard the same from my daughter in TN.
Bruce <bruce@invalid.invalid>: Mar 01 03:56AM +1100

On Thu, 28 Feb 2019 08:53:13 -0800 (PST), dsi1
>> you make it sound so poisonous?
 
>> Surely it is not or it wouldn't be on sale?
 
>Nutella is the food that Americans love to hate. My guess is that it's because it's European and contains hazelnuts. OTOH, my guess is that kids like the stuff because of the large amount of sugar it contains and it's chocolate flavored. The great thing about Nutella is that you can shove the stuff in the general direction of your little darlings face to get them to shut the hell up and eat their breakfasts. That is, a very good thing. :)
 
It contains palm oil. Soon, the orang utan will be extinct and nutella
will be partly to blame. Nutella and Nutella eaters.
 
<https://www.orangutan.org.au/about-orangutans/palm-oil/>
 
(Y'all don't care, I know.)
Dave Smith <adavid.smith@sympatico.ca>: Feb 28 11:44AM -0500

On 2019-02-28 8:23 a.m., jmcquown wrote:
> nearby store.  It was (IIRC) 2% milk and tasted exactly like... milk. :)
>  The bonus is it doesn't spoil nearly as fast because of the
> pasturization process.
 
Yes. I started getting lactose free milk a couple months ago. I seem to
be getting away with it. I have actually been getting away with having
a mug of cocoa at night. It costs more than twice as much as regular
milk. On the positive side, it has a long shelf life. I don't find
myself having to make pudding to use it up before it turns sour.
 
 
 
> I have nothing against almond milk, soy milk or oat milk.  I know some
> people just plain don't like milk or have issues with lactose.  If you
> like it, great.  But, to be clear, what you're using is not "milk". ;)
 
I don't dislike the taste of milk. It is just that I have too much
experience being expected to drink something that felt like phlegm going
down my throat and left me with gas, cramps and the trots. The thought
of drinking milk just doesn't appeal to me. I know that soy, almond and
oat milk are not milk, but they are viable alternatives for my purposes.
Just don't expect me to drink a glass of it because the idea of milk
as a beverage just doesn't appeal.
Dave Smith <adavid.smith@sympatico.ca>: Feb 28 11:47AM -0500

On 2019-02-28 8:26 a.m., Gary wrote:
> We were over there one day and he said, "Check this out." He
> opened a beer and poured it into a bowl. Set it down and called
> the dog by name followed by BEER.
 
My brother used to have a dog who loved beer. A few times when we were
sitting around on a weekend having a few beers, Mike would go to a line
empties sitting on the ground and systematically knock them over and
step on the tops to push them down and lick up whatever came out.
 
My dogs have all been quite different. One would get quite upset if
offered any kind of alcohol.
penmart01@aol.com: Feb 28 04:52PM -0500

On Thu, 28 Feb 2019 10:17:03 -0800 (PST), Nancy2
>any extreme reaction; I just don't want them to be where I am.
 
>I love cats and dogs; just not rodents so much.
 
>N.
 
No rodant would live long enough to take six breaths here.
Bruce <bruce@invalid.invalid>: Mar 01 03:38AM +1100

On Thu, 28 Feb 2019 03:08:10 -0800 (PST), Cindy Hamilton
 
>North American
>(of a vegetable) sliced lengthwise in thin strips.
>"French-cut green beans"
 
Thanks. I wonder if the French know that there's a French way to cut
beans.
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