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| Cindy Hamilton <angelicapaganelli@yahoo.com>: Feb 22 09:26AM -0800 On Friday, February 22, 2019 at 12:03:46 PM UTC-5, KenK wrote: > Annoying ingredients most recipes. > 1/2 C or whatever of fresh herbs and greens of some sort. Who keeps such > on hand? Me. I always have a bunch of parsley. What kind of greens? > 6 cauliflower florets. What do I do the rest of head? Whatever you'd usually do with cauliflower. Roast it. Pickle it. Boil it to death and then throw it away. > 1/2 turnip. Same problem. I can't imagine that an extra half turnip (especially if it's small) would make a different. Use the whole turnip. > Cooked lentils. Baked salmon. But doesn't say how. They assume that you know how to cook. Get a good general-purpose cookbook like Betty Crocker. > Herbs and other such stuff I never heard of. It's not their fault that you have limited experience with food. > These are just a few typical examples. In 80% of recipes. Their audience isn't you. Their audience is someone who has a modern attitude toward food. > Maybe I can find a bachelor's air fryer cookbook. This seems to work for > other recipes. So far no luck. > Anyone know of one for a senile idiot like me? The first thing would be to actually learn to cook. Then the air fryer cookbook would make sense. Sorry if I seem rude, but it's from a spirit of tough love. Cindy Hamilton |
| U.S. Janet B. <JB@nospam.com>: Feb 22 10:34AM -0700 >other recipes. So far no luck. >Anyone know of one for a senile idiot like me? >TIA Did you use Google and query "air fryer recipes?" There are lots of recipes available. |
| Gary <g.majors@att.net>: Feb 22 12:36PM -0500 KenK wrote: > Maybe I can find a bachelor's air fryer cookbook. This seems to work for > other recipes. So far no luck. > Anyone know of one for a senile idiot like me? Cooking for Dummies? heheh :) Perhaps you should toss out the 3 air fryers and go back to frying pan and oil? |
| Bruce <bruce@invalid.invalid>: Feb 23 05:00AM +1100 On Fri, 22 Feb 2019 09:26:45 -0800 (PST), Cindy Hamilton >> Cooked lentils. Baked salmon. But doesn't say how. >They assume that you know how to cook. Get a good general-purpose >cookbook like Betty Crocker. If they talk about different ingredients in the ingredient list than in the instructions, then it's just a sloppy cookbook. >> These are just a few typical examples. In 80% of recipes. >Their audience isn't you. Their audience is someone who has >a modern attitude toward food. Huh? What's a modern attitude towards food? >The first thing would be to actually learn to cook. Then the air fryer >cookbook would make sense. >Sorry if I seem rude, but it's from a spirit of tough love. I'll have to remember that one. It's a universal Get Out Of Jail card. |
| Janet <Janet@somewhere.com>: Feb 22 06:10PM In article <XnsA9FE665AF6B1Einvalidcom@130.133.4.11>, invalid@invalid.com says... > Latest has poor editing. Ingredients call for turkey, instructions talk > about ground beef. Just one recipe example. Shredded potatoes or other > vegetables? How? Food processor? use a knife or grater. > Annoying ingredients most recipes. > 1/2 C or whatever of fresh herbs and greens of some sort. Who keeps such > on hand? Me, and many cooks here; it's been discussed often enough you should know that. > 6 cauliflower florets. What do I do the rest of head? Freeze it. Or plan cauliflower recipe for later in the week. > 1/2 turnip. Same problem. Make pasties. > Cooked lentils. Baked salmon. But doesn't say how. Follow label instructions on lentil packet. Wrap seasoned fish in foil, place in oven. Google. > Herbs and other such stuff I never heard of. We've often discussed herbs here. Maybe you should read more attentively. > These are just a few typical examples. In 80% of recipes. Of course. Recipe books are for people who cook food. Janet UK |
| "Ophelia" <OphElsnore@gmail.com>: Feb 22 06:19PM "KenK" wrote in message news:XnsA9FE665AF6B1Einvalidcom@130.133.4.11... I have three of them. The latest purchased is even worse than the previous two. But all have similar problems. Latest has poor editing. Ingredients call for turkey, instructions talk about ground beef. Just one recipe example. Shredded potatoes or other vegetables? How? Food processor? Annoying ingredients most recipes. 1/2 C or whatever of fresh herbs and greens of some sort. Who keeps such on hand? 6 cauliflower florets. What do I do the rest of head? 1/2 turnip. Same problem. Cooked lentils. Baked salmon. But doesn't say how. Herbs and other such stuff I never heard of. These are just a few typical examples. In 80% of recipes. Maybe I can find a bachelor's air fryer cookbook. This seems to work for other recipes. So far no luck. Anyone know of one for a senile idiot like me? TIA Search on "Air fryer recipes" or for a particular food "Air Fryer steak" (for example) You won't need a book:)) |
| Gary <g.majors@att.net>: Feb 22 01:24PM -0500 Bruce wrote: > >Their audience isn't you. Their audience is someone who has > >a modern attitude toward food. > Huh? What's a modern attitude towards food? Modern attitude towards food: - Paranoid and overly obsessive about ingredient lists often with no chemistry education. In extreme cases, judging and belittling others that don't agree with the afflicted. <see also> vegans, born again Christians :-D |
| Bruce <bruce@invalid.invalid>: Feb 23 05:25AM +1100 >attentively. >> These are just a few typical examples. In 80% of recipes. > Of course. Recipe books are for people who cook food. Thanks, Mother Superior. |
| Bruce <bruce@invalid.invalid>: Feb 23 05:29AM +1100 > often with no chemistry education. > In extreme cases, judging and belittling others that > don't agree with the afflicted. I don't think all the added chemicals are bad for you. Some will be, though. But real food doesn't need lots of added chemicals. That's all. ><see also> vegans, born again Christians Vegans are good. Good for animals and good for the environment. Vegetarians are next. Then pescatarians. At the very bottom are the meat eaters. They're closest to Cro Magnon. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Feb 22 10:45AM -0800 On Friday, February 22, 2019 at 1:00:30 PM UTC-5, Bruce wrote: > >Their audience isn't you. Their audience is someone who has > >a modern attitude toward food. > Huh? What's a modern attitude towards food? More than meat and potatoes. Cindy Hamilton |
| lucretiaborgia@fl.it: Feb 22 02:05PM -0400 On Fri, 22 Feb 2019 10:50:24 -0500, Dave Smith >bit and it pops off. Rinse it with running water, shake off the excess >and let it sit and dry for a day and a half. >I I have all hardwood flooring so maybe that is the key. |
| Jinx the Minx <jinxminx2@yahoo.com>: Feb 22 06:44PM > bit and it pops off. Rinse it with running water, shake off the excess > and let it sit and dry for a day and a half. > I Why wouldn't you just buy a second filter to swap out while the other is drying? |
| U.S. Janet B. <JB@nospam.com>: Feb 22 10:17AM -0700 On Fri, 22 Feb 2019 16:59:45 -0000, Janet <Janet@somewhere.com> wrote: snip >ed.psych said to me " he just doesn't recognise or know the names of >some everyday objects, like iron, and ironing board". > Janet UK whoever designed that test (what century) was stupid. |
| Gary <g.majors@att.net>: Feb 22 12:36PM -0500 Bruce wrote: > >ed.psych said to me " he just doesn't recognise or know the names of > >some everyday objects, like iron, and ironing board". > Did you send him to a special school? What would Ophy say? ;) |
| Bruce <bruce@invalid.invalid>: Feb 23 04:55AM +1100 >> >some everyday objects, like iron, and ironing board". >> Did you send him to a special school? >What would Ophy say? ;) I don't know. What do you mean? |
| Gary <g.majors@att.net>: Feb 22 12:31PM -0500 John Kuthe wrote: > > Royal Botanical Gardens. > > Cindy Hamilton > Niagara Falls! SLOWLY I turned... ;-) LOL! Good one, John. What a blast from the past. heheheh I remember well, "The Three Stooges." |
| Gary <g.majors@att.net>: Feb 22 12:34PM -0500 Bruce wrote: > Well, I've been chased by a brown snake on our property once and > they're extremely venomous. It turned out I could run much faster than > I thought. Walking in my local State Park, which is half swamp, one day in the summer (not a good time to do that), I startled a water moccasin which is poisonous. Rather then slithering away, it came right at me at full speed. I was so close, I ran backwards for several meters before turning around and really taking off. I did an image search yesterday for ' Australia mountains ' I was amazed at what I saw. |
| Bruce <bruce@invalid.invalid>: Feb 23 04:55AM +1100 >moccasin which is poisonous. Rather then slithering away, it came >right at me at full speed. I was so close, I ran backwards for >several meters before turning around and really taking off. Snake experts and snake lovers here always say that snakes aren't agressive and that they'd prefer to avoid a confrontation. I'm sure that's generally true, but not always. Especially brown snakes can be quite territorial. >I did an image search yesterday for ' Australia mountains ' >I was amazed at what I saw. There's more to Australia than the big desert in the middle. |
| notbob <notbob@q.com>: Feb 22 10:27AM -0700 > I'm quite pleased with it as non only is it a pressure cooker, it will steam, > bake, broil, and air fry. jes gotta put up with that irremovable lid and the "non-stick" parts. ;) nb |
| Gary <g.majors@att.net>: Feb 22 12:32PM -0500 Dave Smith wrote: > My health food nazi sister in law used to swear that sea salt is saltier > tasting than table salt. IMO, that's just a difference of where her sea salt was from. Case in point....If someone evaporated ocean water here in virginia beach to make salt, boy would that be full of crap coming out of the Chesapeake Bay and it's entire contributing watershed. Ocean water here is watered down somewhat. Go 150 or so miles south to Cape Hatteras, NC and the water is much more pure and most definitely has a higher salt content as it's not watered down from fresher water from the Cheasapeake Bay watershed. > While there is a very slight taste of iodine in > table salt (all"table salt" in Canada is iodized), salt is salt. Most of > the salt we get here is mined from old dried up sea beds. I don't think that "most" of your salt is mined from old sea beds. I think *all* salt, is from either old sea beds or from modern evaporation methods. Therefor, all salt is sea salt. |
| Gary <g.majors@att.net>: Feb 22 12:33PM -0500 Cindy Hamilton wrote: > I like iodized salt. Un-iodized doesn't taste quite right to me. I buy both. I know people need a certain amount of iodine added but assume it doesn't have to be all that. Each time I fill my salt shakers, I switch from one to the other. I really have never tasted a difference though. oh well |
| penmart01@aol.com: Feb 22 12:52PM -0500 On Fri, 22 Feb 2019 06:08:29 -0800 (PST), Cindy Hamilton >You said that sea salt is "best tasting". That implies there >is a taste difference. >Cindy Hamilton Salts sold as "Sea Salt" will taste different because they're not pure NACL, they contain many elements not listed on the package, some may be harmful.... it's actually not too much different than the rock salt used for de-icing. Even pure NACL will have different taste perceptions depending on crystal size... the larger crystal size of kosher salt will taste saltier as it dissolves more slowly in the mouth... and for that reason I prefer salting my buttered bread and other foods with kosher salt rather than use salted butter or table salt... I never buy salted butter, it actually contains a lot of salt, more than one Tbs per pound, however the perception of saltiness is much more intense by sprinkling with a small amount of kosher salt without increasing ones salt intake. Everything about salt: http://saltinstitute.org/ |
| Gary <g.majors@att.net>: Feb 22 12:35PM -0500 Jinx the Minx wrote: > Actually, many people in this world would argue that eating with their > hands (yes, hands!) is the most efficient way to eat, and works better than > knife and fork, or even chopstick. And many people still do just that. Case in point: To eat a fried chicken drumstick. - I use my hands. - Chopsticks would be a fail. - Even using knife and fork would be so wrong. ;) |
| Gary <g.majors@att.net>: Feb 22 12:36PM -0500 dsi1 wrote a memorable classic: > chopsticks: they are the condoms of the food world. What a great quote, you said! :) |
| Gary <g.majors@att.net>: Feb 22 12:34PM -0500 dsi1 wrote: > I had a small pizza > but could only eat a third of it. > https://www.amazon.com/photos/shared/ejA3LZIgSnairkqoz9rSww.Q6q2BRh5urYwOpnlHPSwNG Looks like the green pepper slices and onion slices were added after the pizza came out of the oven. They both look raw. That was probably their plan so as to add a crunch factor. (?) You could only eat 1/3 of that baby pizza? Wuss. ;) Hey, at least you hopefully took the rest home for later snacks. :) |
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