- Dinner last night .... and oldie revisited - 7 Updates
- Health Care [WAS: Re: I threw out all the Chocolate Covered Cherries! 2 months out! - 3 Updates
- Pepper Mill - 4 Updates
- Good quick bread! - 4 Updates
- What do you suck at? - 2 Updates
- please help identify this food - 2 Updates
- Food today, 2/27/19 - 1 Update
- Peanuts - 1 Update
- The best breakfast ever - 1 Update
| "Julie Bove" <juliebove@frontier.com>: Feb 28 06:54PM -0800 "jmcquown" <j_mcquown@comcast.net> wrote in message news:g8TdE.65471$VE2.36267@fx45.iad... >> It's probably good but does not sound appealing to me. > Ditto, Joan. I'm not a big fan of oranges so cooking with orange juice > doesn't appeal to me. I'm glad Dave and his wife liked it. :) I do like orange chicken if *I* make it. But I use orange sauce and just a touch. Too much sauce and... Yuck! Years ago I got lemon chicken at a Safeway. I loved it. They quit making it. I realized though that it was the lemon sauce I liked. Not so much the chicken. Have not found a similar recipe and I'm sure it was some Americanized crap. |
| Dave Smith <adavid.smith@sympatico.ca>: Feb 28 10:22PM -0500 On 2019-02-28 9:45 p.m., Julie Bove wrote: >>> Should I go on? :):):) >> Ouch. My day is shattered. > Go drink some oak milk. That'll cheer you up! It is oat milk you silly retard. |
| Bruce <bruce@invalid.invalid>: Mar 01 02:57PM +1100 On Thu, 28 Feb 2019 22:22:52 -0500, Dave Smith >>> Ouch. My day is shattered. >> Go drink some oak milk. That'll cheer you up! >It is oat milk you silly retard. What? I already saw you hoisting yourself up a big old oak tree with a glass in your hand! |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Feb 28 08:10PM -0800 On Thursday, February 28, 2019 at 9:22:53 PM UTC-6, Dave Smith wrote: > On 2019-02-28 9:45 p.m., Julie Bove wrote: > > Go drink some oak milk. That'll cheer you up! > It is oat milk you silly retard. *SNIGGER* |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Feb 28 08:12PM -0800 On Thursday, February 28, 2019 at 9:57:38 PM UTC-6, Bruce wrote: > >It is oat milk you silly retard. > What? I already saw you hoisting yourself up a big old oak tree with a > glass in your hand! With a *gasp* plastic straw. |
| "Julie Bove" <juliebove@frontier.com>: Feb 28 10:02PM -0800 "Dave Smith" <adavid.smith@sympatico.ca> wrote in message news:fA1eE.18561$aK.14563@fx41.iad... >>> Ouch. My day is shattered. >> Go drink some oak milk. That'll cheer you up! > It is oat milk you silly retard. Then why did you type "oak"? |
| "Julie Bove" <juliebove@frontier.com>: Feb 28 10:03PM -0800 "Bruce" <bruce@invalid.invalid> wrote in message news:dbbh7e1mrqghbb6fvq5nqdjdf5okhbfh5v@4ax.com... >>It is oat milk you silly retard. > What? I already saw you hoisting yourself up a big old oak tree with a > glass in your hand! Hehehe! |
| Dave Smith <adavid.smith@sympatico.ca>: Feb 28 10:06PM -0500 On 2019-02-28 6:59 p.m., Alex wrote: > dsi1 wrote: t of the DAC countries, Sweden was the most generous ? it was the >> for a better life. That's a very friendly and kind thing to do. > How does their immigration compare to the US? How many are illegal > immigrants? No comparison, I'm sure. It's hard to keep track. Once they get into the EU they are pretty well free to go anywhere in the union and many of them are travelling to the more prosperous northwestern countries where there are better jobs and better social programs. as it stands now, close to 15% of the population is foreign born. |
| Ed Pawlowski <esp@snet.xxx>: Feb 28 11:42PM -0500 On 2/28/2019 8:51 PM, graham wrote: > It doesn't have scores of uber=wealthy who are not paying their fair > share of taxes either!!!! Whose fault it that? Certainly not the wealthy. I pay my share and not a penny more, same as they do. The tax laws need major overhaul. Congress has the power, but since many of them a wealthy too, they don't want to change things. |
| dsi1 <dsi123@hawaiiantel.net>: Feb 28 10:02PM -0800 On Thursday, February 28, 2019 at 1:59:31 PM UTC-10, Alex wrote: > How does their immigration compare to the US? How many are illegal > immigrants? No comparison, I'm sure. There is no comparison. If what's been happening in the UK and Sweden happened in the US, America would just plotz. You guys believe you have a problem with immigration to the US. No, you do not. The Europeans have a problem with immigration. Quit whining - you babies. OTOH, the key to having a strong and vibrant future in America is new blood. We're gonna need new people, new ideas, and fresh new attitudes, not to mention a health tax base. America has gone stagnant, limp, and impotent. These days, Americans just want to get as much stuff as they can grab and engorge themselves before the shit hits the fan. A nation with such values is headed straight towards mediocrity. That's the breaks. My suggestion is that you try to find out the answers to your own questions, Squertz. I don't have time to do your thinking for you. |
| "Julie Bove" <juliebove@frontier.com>: Feb 28 07:21PM -0800 I have two of these Pepper Mills. https://smile.amazon.com/Pepper-Grinder-Salt-Shaker-Professional/dp/B074Z8JB31/ref=sr_1_6?keywords=pepper+mill&qid=1551410171&s=gateway&sr=8-6 I did not purchase them through Amazon. Can't remember where I got them. They came filled with peppercorns. I got two because I like to keep one in the kitchen and one near the computer. I usually eat here. Both worked fine until I refilled them. Then something weird happened. All of a sudden, the grinding mechanism went haywire. When I try to grind, it chips off a bit of the outside. Out plops almost a whole peppercorn and some smaller pieces. I did try to adjust the grinding mechanism. That didn't help. Almost like it's stuck or something! At least I didn't pay a lot for them! Anyone else have this happen? |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Feb 28 07:55PM -0800 On Thursday, February 28, 2019 at 9:21:54 PM UTC-6, Julie Bove wrote: > Both worked fine until I refilled them. Then something weird happened. All > of a sudden, the grinding mechanism went haywire. > Anyone else have this happen? Only in the world of Bov-ine. |
| Ed Pawlowski <esp@snet.xxx>: Feb 28 11:49PM -0500 On 2/28/2019 10:21 PM, Julie Bove wrote: > mechanism. That didn't help. Almost like it's stuck or something! At > least I didn't pay a lot for them! > Anyone else have this happen? I guess you don't get much for 10 bucks. Recently bought an Oxo for $12 that seems to be ok. Also bought a new Atlas but that was much more expensive. It got lost in the move, but we had it for about 40 years. I like a crank on top rather than turn a wheel for times you want a lot of pepper. |
| John Kuthe <johnkuthern@gmail.com>: Feb 28 09:39PM -0800 On Thursday, February 28, 2019 at 10:49:26 PM UTC-6, Ed Pawlowski wrote: > expensive. It got lost in the move, but we had it for about 40 years. > I like a crank on top rather than turn a wheel for times you want a lot > of pepper. Being wealthy I bought a couple of William Bounds pepper mills. One to use, and one as a backup of the one I'm using breaks! John Kuthe... |
| "Julie Bove" <juliebove@frontier.com>: Feb 28 07:02PM -0800 "Dave Smith" <adavid.smith@sympatico.ca> wrote in message news:g%ZdE.4895$r%4.1549@fx14.iad... >> Nonsense. There is zero cholesterol in cottage cheese and very little >> saturated fat. > Don't bet much on that. Jinxy we all have the interment! Look what I found! https://thedairydish.com/cottage-cheese-cholesterol-how-much-per-serving/ That is posted only for the stats on cottage cheese. I eat 2%. I don't believe what they say about the cholesterol in diet. |
| Jinx the Minx <jinxminx2@yahoo.com>: Mar 01 03:26AM > https://thedairydish.com/cottage-cheese-cholesterol-how-much-per-serving/ > That is posted only for the stats on cottage cheese. I eat 2%. I don't > believe what they say about the cholesterol in diet. I only eat the 4% non-low-fat cottage cheese. I have no need to watch my cholesterol. I did notice, however, that those amounts listed on this website were for 1 full cup, which is double a serving size. |
| Dave Smith <adavid.smith@sympatico.ca>: Feb 28 11:07PM -0500 On 2019-02-28 10:26 p.m., Jinx the Minx wrote: > I only eat the 4% non-low-fat cottage cheese. I have no need to watch my > cholesterol. I did notice, however, that those amounts listed on this > website were for 1 full cup, which is double a serving size. I checked a couple sites and they all indicate that a serving of cottage cheese is one cup. |
| Jinx the Minx <jinxminx2@yahoo.com>: Mar 01 04:17AM > I checked a couple sites and they all indicate that a serving of cottage > cheese is one cup. Interesting. The cottage cheese in my refrigerator that I had for dinner lists 1/2 cup as the serving size. |
| Dave Smith <adavid.smith@sympatico.ca>: Feb 28 10:15PM -0500 On 2019-02-28 7:18 p.m., jmcquown wrote: >> great chefs agree that toast is the hardest thing to get right > Naw... most great chefs agree if you can't scramble an egg you'd better > go out for breakfast. ;) Doesn't that depend on how you like your eggs scrambled? Between adding, milk vs. water, how much you whip them up before cooking, how hot you cook them , how much you stir them, scrambling before or after they go into the pan, there are dozens of ways to scramble eggs, |
| Bruce <bruce@invalid.invalid>: Mar 01 02:58PM +1100 >> We've got a little machine for that. >I'd not eat toast if you need fossil fuel to make it. The earth weeps >when you do. Ok, I'll wait until we have solar on the roof. |
| John Kuthe <johnkuthern@gmail.com>: Feb 28 06:51PM -0800 On Wednesday, February 27, 2019 at 6:00:04 PM UTC-6, tert in seattle wrote: > http://www.ftupet.com/upload/WTFood.jpg > it looks like bacon that was made from rubber > wtf? Soylent Green! ;-) John Kuthe... |
| "Julie Bove" <juliebove@frontier.com>: Feb 28 07:22PM -0800 "tert in seattle" <tert@ftupet.com> wrote in message news:q59c0i$lmc$2@ftupet.ftupet.com... > I thought it would. But it was not bacon. I suppose it could have been > turkey or soy but I have no idea. The texture is kind of weird. > Yeah the "sausage" was a maple flavored meat product of some sort. Soy bacon actually tastes like bacon but it is very crisp. If you don't like crisp bacon, you won't like it. |
| Dave Smith <adavid.smith@sympatico.ca>: Feb 28 10:12PM -0500 > No one needs opioids for dental work, just suck it up and quit being a > cry baby. I have severe back pain most every day, Crystal Palace > works a treat. Fortunately, many in the medical field see pain as an obstacle for healing. If it had not been for opioids I would not have had any sleep at all for the two months it took to heal. I was also well informed about the risk of the medication I was taking. I liked not being in pain, but I can't say that I enjoyed being stoned have the time. Some people seem to like that part. |
| "Julie Bove" <juliebove@frontier.com>: Feb 28 07:09PM -0800 "jmcquown" <j_mcquown@comcast.net> wrote in message news:tV_dE.62032$Ew5.50041@fx18.iad... >> Okay. Thanks. > If you'd like, I'll actually send you some. Unsalted, dry roasted > peanuts. Let me know. I'll even pay the shipping. Thanks! But I eventually found some. Just need to find a good deal on the Spanish ones. Seems Albertsons is the only place that sells them now. |
| 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. |
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