- The best breakfast ever - 2 Updates
- Saturday, 2-23, dinner - 3 Updates
- Hello I am new to this group, I have been a regular on usenet foryears but first time here... My first post.. a great recipe inside... no spam - 3 Updates
- Chicken Pot Pie in the Ninja Foodi - 3 Updates
- Bean sprouts - 5 Updates
- A pic (WAS: Re: Lamb shoulder blade chops) - 1 Update
- Missed opportunity - 1 Update
- Good quick bread! - 4 Updates
- Julie - 3 Updates
| ChristKiller@deathtochristianity.pl: Feb 25 09:45AM -0600 On Sun, 24 Feb 2019 10:52:51 -0800 (PST), Cindy Hamilton >> well first I have to ask you why are you in a foodie room? >You mistake the nature of rec.food.cooking. It is not a foodie >room (and it's not a room, it's Usenet newsgroup). It is for Wow not a foodie room eh? well technically not room or a room the word still applies as such space that can be occupied or where something can be done, especially viewed in terms of whether there is enough. Inasmuch when used speaking from a virtual standpoint the room, channel, group, newsgroup, pow wow, gathering of strangers, gathering of idiots and one genius (me), this is virtual space whereas something can be done, such as but not limited to discussion and trade of various food, food groups, food types, recipes, and any or all products and appliances electric or non electric used in the preparation, cooking, serving, and clean up of said foods and/or services preformed within the limits and mandates of what was being originally discussed and/or any tangents and separate discussions that have been called up for discussion and debate. >discussion of food and cooking. As such, cold cereal is well >within the charter. All I can tell you is that I can make a much better bowl of gluten free rice krispies than you can.. because my gluten free soy milk pour is much much better than yours. and that is a promise!!! >Blessed be. what the hell does that mean anyway? I never sneezed. and when someone does sneeze what the hell does that mean anyway? >Cindy Hamilton I see you may or may not be using your real name.. In either case it really does not matter because I just wanted to write something after you name so that I could look as though I was really important writing something after someone's name!!! << added for extra effect -- ____/~~~sine qua non~~~\____ |
| Gary <g.majors@att.net>: Feb 25 11:20AM -0500 Ed Pawlowski wrote: > I had some really good rye bread with dinner tonight. It will go good > with fried eggs for breakfast too. Toasted, buttered, and a but of > honey for the second slice. I'm right there with ya on that one, Ed. I don't ever eat morning breakfast but I do like the food so sometimes a 'breakfast for dinner' meal. Two items are fried over easy (juicy) eggs and toasted&buttered rye bread. For some reason, they always make the various rye breads in an oval that just don't fit in a toaster. So when toasting rye, I cut it in half. Once toasted and buttered, I'll cut those pieces in half. So....4 pieces from one slice. Just like you with the honey, I'll eat 3 pieces plain with my eggs and always save the last piece that has orange marmalade or grape jam. That is eaten last as a breakfast dessert. |
| Gary <g.majors@att.net>: Feb 25 11:20AM -0500 "U.S. Janet B." wrote: > I'm a Feb birthday too. Happy one to you too Janet B. Hope is was a better than average day. :) |
| Gary <g.majors@att.net>: Feb 25 11:20AM -0500 tert in seattle wrote: > raining pretty hard, then the rain turned to snow! the temperature never > dipped below 33 and toward Tacoma the snow turned back to rain, but that > was a flashback I did not need Well, our last storm lasted over 4 days. Lots of constant rain and humidity never below 90% and most days stayed 100% each hour. Very gloom and doom and depressing. As we rarely get snow here, I actually welcome it and even cheer it on...the deeper the better. Only because it's the rare fun to go out an play in and it's always gone within days. So far this winter (first time since I moved here in 1973), not even a single flake of snow in my area. Not likely to happen either. Warm temps here in the next week's forecast. |
| penmart01@aol.com: Feb 25 11:20AM -0500 Cindy Hamilton wrote: > Yesterday was my birthday. HAPPY BIRTHDAY, CINDY, & MANY MORE! |
| "Ophelia" <OphElsnore@gmail.com>: Feb 25 10:18AM "Bruce" wrote in message news:pja77e9o5pahdqgshfi4m10n0su1pdip4e@4ax.com... On Mon, 25 Feb 2019 08:41:23 -0000, "Ophelia" <OphElsnore@gmail.com> wrote: >I'm just happy that wuster sauce wasn't invented somewhere in Wales. :) >--- >Ok you got me with that one. Explain please? Then it might have been called Chwyrligwgan. == lol well there is that:))) |
| ChristKiller@deathtochristianity.pl: Feb 25 10:08AM -0600 On Mon, 25 Feb 2019 04:59:16 -0800, "Julie Bove" >chicken strips or nuggets but will eat them occasionally if I'm making them >for someone else. The oven works fine for this. I don't eat any kind of >sauce with them. While I respect and even admire you dedication to stick to the old ways of cooking I do find it difficult in these times to actually make a fire and fashion a spit for cooking every time I get hungry >I do order fries at one restaurant that makes really good ones. I respect you dedication to your favorite french fry making eateries, but I can not in good conscience eat that crap that fries in gallons of vegetable fat and or animal lard. When I can make a batch of french fries using a few squirts from my spray bottle of olive oil/sesame oil mix equivalent to a tablespoon or 2 to make delicious crispy french fries that are healthy and gluten free. >maybe 4-6 times per year if that. Rarely make them at home. If I do it's >because I got a cheap or free bag of frozen ones. >I also have no need to cook gluten free for myself. While I do respect your need or lack thereof for a gluten enriched product I feel you don't fully understand what all that actuality means. When you buy (lets go with something very basic) a can of tuna fish either in spring water or oil do you know what all you are buying? sure you are buying the tuna fish and the oil/water that comes with it but do you think there is more in there? Ok well not talking about any other listed preservatives (IE. salt etc.) have you considered the fact that if it does NOT say gluten free it may have a wheat product in it either accidentally or purposefully. When being packaged on shared equipment that is not thoroughly cleaned between each product packaged build up of things like flour and other wheat or other wise gluten products can be shared into other foods....... Well no big deal you say.. well lets consider what else may become trapped on these conveyers when things are not cleaned and cleaned often.... There is : Dead skin cells dust hair fecal matter (human, rats, bugs, roaches..etc...) trash (paper, cloth, etc...) any other bodily waste either human or otherwise (sweat, bugars etc...) So the point is ALWAYS eat gluten free because cross contamination can bring on an entirely new meaning when you factor in the human (idiot) element -- ____/~~~sine qua non~~~\____ |
| Gary <g.majors@att.net>: Feb 25 11:20AM -0500 Ophelia wrote: > You always call it '' Worchestershire sauce and it makes me smile:)) > Not that it matters much and I know what you are referring to but it is > actually 'Worcestershire sauce' ... Well.... Arrrghh! ;o LOL I've always thought that was the right spelling. Guess I should start using my Spellchecker once in a while. Anyway, thanks for educating me. It just always looked fine to me. I remember once years ago, I wasn't sure how to spell it correctly. I actually brought the jar to my computer to make it right. That one time I did but then got it wrong since. Anyway, thanks for finally pointing it out to me. Any day that I learn something new is a good day. I won't get it wrong again. :) |
| "Ophelia" <OphElsnore@gmail.com>: Feb 25 09:58AM "Bruce" wrote in message news:ceg67ed30oi1a7qbahg2bhcjjp4nid6h04@4ax.com... >like so many others, only in quotes. Thats really strange for a new >person to hit in only 2 days and find some 10 of us 20 regulars hit >same point that fast. We get it, cshenk. We really get it. == Yep! |
| Bruce <bruce@invalid.invalid>: Feb 25 10:15AM -0500 Ophelia presented the following explanation : > We get it, cshenk. We really get it. > == > Yep! Carol is an idiot. |
| Gary <g.majors@att.net>: Feb 25 11:20AM -0500 Cindy Hamilton wrote: > > they are quite tasty. > They're ordinary dill pickles, preserved in vinegar. I go in streaks > where I eat pickles on hamburgers, then I stop for a long while. I've never put them on home cooked burgers. I do like them plain, on their own though. |
| "Ophelia" <OphElsnore@gmail.com>: Feb 25 10:03AM "Terry Coombs" wrote in message news:q4v0js$2t6$1@dont-email.me... On 2/24/2019 1:26 PM, Ophelia wrote: > Snag > == > Brilliant:)) Lucky you:) I did this last year , sold about 35 plants in 2 days . I'll have more variety this year , though maybe not more plants . I tripled my "investment" last year , though if you count the hours involved it was less than peon wages . I just HATE to toss the trimmings from the plants , so I propagate ... Snag == That you enjoy it is worth a lot more than the pennies you got, eh?:)) |
| "Ophelia" <OphElsnore@gmail.com>: Feb 25 10:08AM "cshenk" wrote in message news:Hr-dnd_45cwWvu7BnZ2dnUU7-KXNnZ2d@giganews.com... Leonard Blaisdell wrote: > if interested. I'm not. Bean sprouts are the original micro greens. > Anybody here eat romaine lettuce? > leo My dog loves it! Before you think that too wierd, she's been on Tramadol for years (arthritis) and it's a natural constipation reliever for dogs. Just like grass is. She's an epicure on greens is all ;-) Reallive loves Endive but I'm a little too cheap to buy it for the dog.... Warmly wierd, I may start the romaine and baby lettuce containers early and see how it goes. Worst is I lose a pack of seeds each. == It feels really odd when you say that about your dog:)) I have been on Tramadol for arthritis for years too LOL Kindred spirits eh:)) |
| "Ophelia" <OphElsnore@gmail.com>: Feb 25 10:05AM "Terry Coombs" wrote in message news:q4v0vb$5s4$1@dont-email.me... On 2/24/2019 2:30 PM, cshenk wrote: >> 40 house plants and garden seedlings going right now . (A lot of >> those house plants will be sold for Mother's day gifts.) > My chives and green onions are coming in already. I'm still harvesting green onions from last summer ... strawberries are beginning to peek out a bit and the daffydills are getting ready to bloom . It's about to get really busy around here . Beehives will need to be split in a couple or three weeks , depending on whats blooming , taters go in the ground on St. Paddy's . Our usual last-frost is 15th of April , I'm going to wait a week or so after to transplant my seedlings . I guess you could say I'm and indoor/outdoor gardener . -- Heh our plum tree is in full bloom ???? The weather is so weird. |
| "Ophelia" <OphElsnore@gmail.com>: Feb 25 10:16AM "Julie Bove" wrote in message news:q4vnu4$pfv$1@dont-email.me... <penmart01@aol.com> wrote in message news:c6h57e9f0viv6t6oshou3hjcp4qob75sa7@4ax.com... > finish a 4 quart pot of chow mein in two days. However eaten raw in a > salad they are a lot more filling. I like the white part of bok choi > as crudites for dipping, cut into sticks it good for dipping in salsa. I buy baby Bok Choy. It's small and cute! --- I buy Pak Choy:) I believe it is the same/similar plant but mine are small too. |
| Gary <g.majors@att.net>: Feb 25 11:20AM -0500 jmcquown wrote: > Don't ask me why, but I was always under the impression people who > bought and used fresh bean sprouts were using them raw, added to a salad > or as a veggie topping on some sort of sandwich. Go figure. ;) Way back when I was married, we made them often for a good while. Mostly to add to salads. Occasional sandwiches but we never cooked them. We never had a problem with them. I remember only about half the making details. Made in a Ball canning pint jar, cover with one layer of cheesecloth and hold that on with the jar ring. Once watered and drained, store in bottom cabinet shelf laying sideways. We did take out and water then drain often. that said, I do forget many relevant parts of the process.. - what kinds of bean we used (maybe tried different ones) - when first put in jar, maybe soak for some hours first? - how often did we change the water - how long it took until good to eat Basically, I remember almost nothing! heheh 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. |
| Gary <g.majors@att.net>: Feb 25 11:20AM -0500 jmcquown wrote: > > 4 brussel sprouts cut > > in half then roasted would be plenty for me. > Those must be some really large brussels sprouts! I buy the small ones. Even 4 small ones would be enough for a side (for me) > which I'll be par boiling, then place on a baking sheet, smash and > drizzled with oil, sprinkled with S&P and some dried dill then roasted > in the oven. I almost exclusively use red potatoes and I look for the smaller in a bag. They suit me fine for all different potato uses. Especially baked. To me, russett potatoes are always a far 2nd choice. |
| Bruce <bruce@invalid.invalid>: Feb 25 10:00PM +1100 On Mon, 25 Feb 2019 02:57:08 -0800 (PST), Cindy Hamilton >> years old now. Nobody seems to mention them in the States, >That's because our connection with England is attenuated by immigrants >from other nationalities and by time. And because Vegemite's Australian. |
| Gary <g.majors@att.net>: Feb 25 09:58AM -0500 > I have found that a good bit of the king arthur recipes are like just > lacking the depth and substance of a good finished product. Just talking about flour in general. So much talk about various kinds of white flour for different things. I've made delicious bread, cakes, pizza dough, pancakes, cookies all my adult life and I've always used just plain all-purpose flour...either made by Pillsbury or Gold Medal brands. Never a fail, never a complaint. So simple yet people here will laugh. 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.... |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Feb 25 07:21AM -0800 On Monday, February 25, 2019 at 9:58:13 AM UTC-5, 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.... Sure. And you can use latex paint for everything. But you might get better results with a specialized formulation. It's all in how picky you are. Cindy Hamilton |
| ChristKiller@deathtochristianity.pl: Feb 25 09:27AM -0600 >never broken. I'll get yelled at here for that and called stupid, >ignorant, etc but hey.... >. So simple yet people here will laugh Who the fuck cares... Everyone on usenet (excluding me of course) is an idiot. Tomorrow you will wake up and go on with your life as though nothing ever happened. So if someone is stupid enough to laugh at something that is not intended to have a humorous effect then tell them they can kiss your ass.. As far as flour you know my opinion, if it contains wheat it is the devils plaything and should be shunned, spat on, burned, buried, dug up, reburied, dug up again, vac sealed and sank in the ocean in a sealed and welded non rusting metal box.... Line taken from hitchhikers guide...... -- ____/~~~sine qua non~~~\____ |
| ChristKiller@deathtochristianity.pl: Feb 25 10:14AM -0600 On Mon, 25 Feb 2019 07:21:10 -0800 (PST), Cindy Hamilton >might get better results with a specialized formulation. It's >all in how picky you are. >Cindy Hamilton Oh my my my look whose talking off topic and supposedly off charter now??? Well being an amateur painter myself ANYONE that uses latex does not fully understand what creating art truly is IMHO. I mean any self respecting righteous man and/or woman that truly loves the art that they create would use an oil based paint !!!! Unless you are talking about painting a house or any other structure that is located outside in a non climate controlled area. -- ____/~~~sine qua non~~~\____ |
| "Ophelia" <OphElsnore@gmail.com>: Feb 25 10:21AM "cshenk" wrote in message news:gK2dnW6WlIB7ue7BnZ2dnUU7-InNnZ2d@giganews.com... cshenk wrote: > shape to buns. Let rise in an oven with the light on for 1 hour. > Remove from oven and heat to 400F then add back in for 17 minutes and > check for doneness. https://www.amazon.com/photos/shared/-w2Z94PwRvaQ4GokBGMz9Q.5P4kbKORZCGMz6qzBohSY6 == Wow does that fit in your breadmaker??? |
| "Ophelia" <OphElsnore@gmail.com>: Feb 25 10:25AM "dsi1" wrote in message news:351aaa3c-1805-4cd1-a69b-5cbeb18c11ae@googlegroups.com... On Sunday, February 24, 2019 at 11:00:30 AM UTC-10, Ed Pawlowski wrote: > > small cost. > Not too bad. I had to pay $69 here, for each of the 2 doses. > Waiting list was getting longer, but I got mine right away. The nurse at work that had shingles says it's the worst pain you can have. She told me to go get my shots. I'm beginning to get the feeling that I ought to listen to her. It all sounds so scary... == I have never come across Shingles before. Yes I does sound scary. Poor Jinxy:( |
| Boron Elgar <boron_elgar@hotmail.com>: Feb 25 10:55AM -0500 On Sun, 24 Feb 2019 18:19:13 -0500, Dave Smith >> feeling that I ought to listen to her. It all sounds so scary... >Worst pain you can have? I guess she never broke her collar bone or had >her sternum cracked open. Shingles can cover quite large swaths of the body. I have broken enough bones and had enough surgery to get an idea of what you're talking about. Sucks. I have also seen people damn near covered all over the back, shoulder and chest with shingles and though have not experienced it myself, had it described to me by those in the know (med personnel or dual experiencers) as akin to the sort of pain a burn victim can suffer. That aside, each person's tolerance for pain is unique. Hard to compare. No reason to,either. |
| You received this digest because you're subscribed to updates for this group. You can change your settings on the group membership page. To unsubscribe from this group and stop receiving emails from it send an email to rec.food.cooking+unsubscribe@googlegroups.com. |
No comments:
Post a Comment