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| dsi1 <dsi123@hawaiiantel.net>: Mar 11 02:01AM -0700 On Sunday, March 10, 2019 at 9:48:37 PM UTC-10, Ophelia wrote: > == > That video is unavailable in my country! > I have the feeling I ought not to be sad about that! :) You are probably correct about that. It would probably just make your blood pressure reach dangerous levels. Thanks geoblocking! Our president "wrote" a book called "The Art of the Deal." The funny, ironic, part of that is that whenever he goes to another country to make a "deal" it always turns out to be a disaster. The only dealings he's been doing is walking out of them or rescinding them or making a complete ass out of himself. At least he's 100% consistent. :) |
| Bruce <bruce@invalid.invalid>: Mar 11 08:23PM +1100 On Mon, 11 Mar 2019 02:01:06 -0700 (PDT), dsi1 >> I have the feeling I ought not to be sad about that! :) >You are probably correct about that. It would probably just make your blood pressure reach dangerous levels. Thanks geoblocking! >Our president "wrote" a book called "The Art of the Deal." I bet his daughter wrote it while he was eating cheeseburgers. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 11 03:23AM -0700 On Monday, March 11, 2019 at 5:23:45 AM UTC-4, Bruce wrote: > >You are probably correct about that. It would probably just make your blood pressure reach dangerous levels. Thanks geoblocking! > >Our president "wrote" a book called "The Art of the Deal." > I bet his daughter wrote it while he was eating cheeseburgers. He had a ghost writer. <https://www.theguardian.com/global/commentisfree/2018/jan/18/fear-donald-trump-us-president-art-of-the-deal> Cindy Hamilton |
| Bruce <bruce@invalid.invalid>: Mar 11 09:25PM +1100 On Mon, 11 Mar 2019 10:22:38 GMT, Pamela <pamela.poster@gmail.com> wrote: >>>I thought you still lived there. >> No, I'm on the Northern Island now. >Is that NZ? No, mainland Australia. |
| Bruce <bruce@invalid.invalid>: Mar 11 09:28PM +1100 On Mon, 11 Mar 2019 03:23:31 -0700 (PDT), Cindy Hamilton >> I bet his daughter wrote it while he was eating cheeseburgers. >He had a ghost writer. ><https://www.theguardian.com/global/commentisfree/2018/jan/18/fear-donald-trump-us-president-art-of-the-deal> I'm not surprised. |
| dsi1 <dsi123@hawaiiantel.net>: Mar 11 04:33AM -0700 On Monday, March 11, 2019 at 12:23:35 AM UTC-10, Cindy Hamilton wrote: > He had a ghost writer. > <https://www.theguardian.com/global/commentisfree/2018/jan/18/fear-donald-trump-us-president-art-of-the-deal> > Cindy Hamilton Obviously, Trump had a ghost writer. What is surprising is that someone would claim to be the writer of that book. I wouldn't put much stock in what this guy says unless he furnishes proof. Typically, a ghost writer has to agree to not talk about what they did. If they do, they'll usually have to pay back the money they earned plus damages of 4 times. |
| Gary <g.majors@att.net>: Mar 11 07:34AM -0500 Pamela wrote: > Bruce wrote: > > No, I'm on the Northern Island now. > Is that NZ? Your boat drifted a just a tad too far to the east. ;) |
| Gary <g.majors@att.net>: Mar 11 07:34AM -0500 Bruce wrote: > dsi1 wrote: > >Our president "wrote" a book called "The Art of the Deal." > I bet his daughter wrote it while he was eating cheeseburgers. Correction: McCheeseburgers. You're welcome. :) |
| Bruce <bruce@invalid.invalid>: Mar 11 07:00PM +1100 On Mon, 11 Mar 2019 00:14:22 -0700, "Julie Bove" >> y'all will quit responding to his lunatic ravings ... we can all be >> unkuthe ! >Who? Black tribal leader Unkuthe. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 11 03:11AM -0700 On Sunday, March 10, 2019 at 8:33:32 PM UTC-4, Terry Coombs wrote: > on the menu of most restaurants . I worked for a China Wok takeout place > for a time , what the Chinese people eat as daily fare is NOT what's on > the menu . There is no "just regular oriental". Asia is huge. Is the food in New England the same as the food in Alabama? The differences across Asia are even greater. Here's a passel of Thai recipes: <https://www.seriouseats.com/recipes/topics/cuisine/asian/thai> Cindy Hamilton |
| Bruce <bruce@invalid.invalid>: Mar 11 09:18PM +1100 On Mon, 11 Mar 2019 03:11:20 -0700 (PDT), Cindy Hamilton >There is no "just regular oriental". Asia is huge. Is the food in >New England the same as the food in Alabama? The differences across >Asia are even greater. Very true. |
| dsi1 <dsi123@hawaiiantel.net>: Mar 11 04:23AM -0700 On Sunday, March 10, 2019 at 2:33:32 PM UTC-10, Terry Coombs wrote: > Yes , I'm old > and crochety - and armed . > Get outta my woods ! Thai food is generally spicy compared to Japanese food. Chinese and Korean foods can be spicy too. Thai food is very similar to Vietnamese food and if you find fish sauce and lemongrass in your food, it's likely to be Thai or Vietnamese food you're having. A Thai restaurant will serve a sticky mochi type rice to eat with their dishes which is unlike the rice the Chinese, Korean, or Japanese people serve. If you're interested in Thai cooking, I suggest that you try one of their most famous dishes - Thai curry. https://www.youtube.com/watch?v=LIbKVpBQKJI |
| Pamela <pamela.poster@gmail.com>: Mar 11 10:22AM >>> No, but I lived there for 5 years. >>I thought you still lived there. > No, I'm on the Northern Island now. Is that NZ? |
| Pamela <pamela.poster@gmail.com>: Mar 11 10:23AM > dye to change the color perhaps. Yes tell me would you eat a 3d printed > shrimp if some people said it was ok and some did not? Even if all the > ingredients were natural? Of course I would. Whyever not? There was a lot of interest in the announcement of synthetic meat last year and most of it was positive. > created by man comes from natural products, and they all have natural > ingredients. Even the plastic that covers you food, or the glass from > your jars. It all comes from natural ingredients Surely saying synthetic products come from natural sources goes against your own argument. Do you know your own mind? |
| Pamela <pamela.poster@gmail.com>: Mar 11 10:29AM >>> No, I'm on the Northern Island now. >>Is that NZ? > No, mainland Australia. You do move around. I thought your roots were Dutch Tasmanian but I guess you fon't have to stay there. |
| Pamela <pamela.poster@gmail.com>: Mar 11 10:31AM >> But is Pamela gluten free? > Yep! > http://www.pamelasproducts.com/ Heh heh! |
| "Ophelia" <OphElsnore@gmail.com>: Mar 11 08:12AM "Bruce" wrote in message news:lh2c8et4uv5lgd8283j9d8qk12m51v1vjj@4ax.com... On Sun, 10 Mar 2019 23:58:01 -0700, "Julie Bove" >> But is Pamela gluten free? >Yep! >http://www.pamelasproducts.com/ Lol, she proves that you can live well on a gluten free diet. == But, but the pic of that Pamela doesn't look at all like Fat Tony!! |
| Bruce <bruce@invalid.invalid>: Mar 11 07:29PM +1100 On Mon, 11 Mar 2019 08:12:21 -0000, "Ophelia" <OphElsnore@gmail.com> wrote: >Lol, she proves that you can live well on a gluten free diet. >== >But, but the pic of that Pamela doesn't look at all like Fat Tony!! Do you know what he looks like? Apart from fat, of course. |
| dsi1 <dsi123@hawaiiantel.net>: Mar 11 01:49AM -0700 On Sunday, March 10, 2019 at 7:24:19 PM UTC-10, Bruce wrote: > "So what is this mystery meat called surimi that is so popular in > Hawaii?" > <http://www.tastinghawaii.com/2013/08/surimi-mystery-meat-from-sea.html> "Surimi" is what haole or high maka maka local chefs call "kamaboko." A Hawaii chef might call it surimi if they're talking to people on the mainland. I wouldn't call shoyu "soy sauce" unless I was talking to haole people. I wouldn't call Chinese soy sauce "shoyu." That would be incorrect. Calling shoyu "soy sauce" might freak out local people - unless it's said by a tourist. That's just what tourists do. Feel free to call that stuff surimi. That's what you guys call it. I don't expect you to call it kamaboko. That would be pretentious. |
| Bruce <bruce@invalid.invalid>: Mar 11 07:59PM +1100 On Mon, 11 Mar 2019 01:49:23 -0700 (PDT), dsi1 >"Surimi" is what haole or high maka maka local chefs call "kamaboko." A Hawaii chef might call it surimi if they're talking to people on the mainland. >I wouldn't call shoyu "soy sauce" unless I was talking to haole people. I wouldn't call Chinese soy sauce "shoyu." That would be incorrect. Calling shoyu "soy sauce" might freak out local people - unless it's said by a tourist. That's just what tourists do. >Feel free to call that stuff surimi. That's what you guys call it. I don't expect you to call it kamaboko. That would be pretentious. Ok, let me try this then: Jesus Words on a Surimi Stick by Johnny Hawaii: https://www.youtube.com/watch?v=yDdTkxHQL8k |
| dsi1 <dsi123@hawaiiantel.net>: Mar 11 02:08AM -0700 On Sunday, March 10, 2019 at 10:59:41 PM UTC-10, Bruce wrote: > Ok, let me try this then: Jesus Words on a Surimi Stick by Johnny > Hawaii: > https://www.youtube.com/watch?v=yDdTkxHQL8k I never heard of the guy. He gives me the creeps. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 11 03:14AM -0700 > time in the water.. Would you eat an artificially grown shrimp that > was made in a laboratory? Even if just some people said it was ok and > safe to eat. Shrimp are a lot more complex than monosodium glutamate. What's the chemical formula for a shrimp? Would salt obtained from reacting sodium and chlorine be any different from salt mined and purified by washing? Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 11 03:20AM -0700 On Monday, March 11, 2019 at 4:49:27 AM UTC-4, dsi1 wrote: > "Surimi" is what haole or high maka maka local chefs call "kamaboko." A Hawaii chef might call it surimi if they're talking to people on the mainland. > I wouldn't call shoyu "soy sauce" unless I was talking to haole people. I wouldn't call Chinese soy sauce "shoyu." That would be incorrect. Calling shoyu "soy sauce" might freak out local people - unless it's said by a tourist. That's just what tourists do. > Feel free to call that stuff surimi. That's what you guys call it. I don't expect you to call it kamaboko. That would be pretentious. "kamaboko" and "surimi" are both Japanese words. Technically, kamaboko is surimi, cured and pressed into loaves. So kamaboko is a type of surimi. Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 11 03:02AM -0700 On Sunday, March 10, 2019 at 8:33:42 PM UTC-4, Dave Smith wrote: > deglazed the pan with some white wine and added some butter to make a > sauce. I had also done a balsamic vinegar reduction, more for > appearance, but it went nicely with the scallops. I had a bag of 21-25 shrimp in the freezer that was crying out to be cooked. I tried something a little different in cooking them: brought a pot of salted water to the boil, threw in the frozen shrimp, turned off the head, and walked away. Some time later I came back and the shrimp were perfectly cooked. I chilled them and had 1/4 of them on a big salad with avocado (underripe), thinly sliced scallion, grape tomatoes, radishes, and cucumbers. Dressed with lime juice, salt, and extra-virgin olive oil. I had intended to have some julienned jalapeno pepper on the salad, but forgot about it at the last minute. And a slice of bread drizzled with olive oil and sprinkled with salt. Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 11 02:54AM -0700 On Sunday, March 10, 2019 at 5:18:11 PM UTC-4, dsi1 wrote: > > Cindy Hamilton > I'm quite familiar with cast iron. The cooking surface of carbon steel is identical to cast iron, even if it's made from different materials. Cast iron is indeed valued for it's ability to retain heat but I've not found it to be a great advantage. I prefer to have a pan that heats up fast. Cast iron retains heat because of its mass and it's a poor conductor of heat. A carbon steel pan transmits heat almost instantly. It's going to deliver whatever your range can put out at amazing speed. As far as heat delivery goes, a carbon steel pan is like a drag racer. A cast iron pan's performance is similar to a milk delivery truck. > The only advantage to using a milk delivery truck for cooking is that you might be able to make crispy corn bread with better results. The important word here is "might." My guess is that I can make a great cornbread with a carbon steel pan. You can bet that I shall find out if that's true. Corn bread is not the only use for cast iron. If you think that nearly every cooking situation is a "drag race", then you haven't really explored the nuances of cooking. Cindy Hamilton |
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