Saturday, March 2, 2019

Digest for rec.food.cooking@googlegroups.com - 25 updates in 12 topics

Hank Rogers <nospam@invalid.net>: Mar 02 08:34PM -0600

Bruce wrote:
>> some small amount of concord grape jelly. We don't like peanut
>> butter, instead we have almond butter.
 
> Does that mean only faggots and liars eat peanut butter?
 
No, Popeye eats nutella, but only after he pulls his index finger out of
his rectum, and uses it to scoop up his nutella.
 
He never washes his hands, just wipes them on his undershirt.
Hank Rogers <nospam@invalid.net>: Mar 02 08:38PM -0600

>> store. Must sell, they give it plenty of shelf space.
 
> Yogurt at market today is FAKE, the real deal was fifty years ago when
> Dannon marketed REAL yogurt.
 
Whatever yoose say Popeye. Do yoose still have that old darkie woman
with those tiny c cup tits?
 
Yoose a rich old jew ... yoose should buy the old lady a new pair of tits!
Don't be such an old cheapskate ... Yoose can't take all that money with
yoose!
Hank Rogers <nospam@invalid.net>: Mar 02 08:18PM -0600


>> He was hoping Tonto was coming for dinner?
 
> I'd be waiting for Pocahontas.
> https://disney.fandom.com/wiki/Pocahontas_(character)
 
Popeye, yoose needs to buy yoose a plane ticket to saint loois. Yoose
could break in those injun wimmens for poor ole john. He don't know how
to properly hump brown wimmens like yoose Popeye!
 
Yoose should stay there and teach them how to have sex, and how to cook.
Yoose the only person here that can cook, so yoose should teach john's
darkies how to cook up his vittles.
Hank Rogers <nospam@invalid.net>: Mar 02 08:26PM -0600


> When she graduates this Spring and decides to leave the boarding house for a
> place of her own.
 
> https://i.postimg.cc/zXHPfmHq/Bandage.jpg
 
She might need him to get a green card or visa renewal.
 
Even if not, she may be attracted to an old psychotic fellow who is
RICH! RICH! RICH!
 
And burns NO gasoline!!!!!!!!!!!!!!!!!!!!!!!
Hank Rogers <nospam@invalid.net>: Mar 02 08:30PM -0600

John Kuthe wrote:
 
> ROFL!!! Yeah ShelDUM!! I used to trace "Betty" pics sans clothes as WANK MATERIAL when I was in JR High!
 
> Immature MUCH? ;-)
 
> John Kuthe...
 
Yoose are a little slow. Popeye is a homo, and he's been trying to get
in yoose pants for a while.
 
If yoose into his kinky stuff, make a date with the sailor.
"cshenk" <cshenk1@cox.net>: Mar 02 07:31PM -0600

Gary wrote:
 
 
> Warning to you, cshenk. 2-3 mornings next week....t,w,th or so,
> morning temps will fall down into the mid 20'sF or lower. Cover
> your sprouting plants those nights or lose them.
 
Yeah, I saw that. Might lose a 50cent lettuce seed pack but the chives
were planted in 1996 and the green onions sporadically 1996-2015
depending.
 
Might lose the lettuce...
"cshenk" <cshenk1@cox.net>: Mar 02 07:44PM -0600

songbird wrote:
 
> can be planted in pots and then trimmed back and
> eaten through the winter.
 
> songbird
 
I need to try that!
Gary <g.majors@att.net>: Mar 02 01:51PM -0500

"U.S. Janet B." wrote:
 
> I don't know why I do it, but I reserve the bay leaf and thyme for the
> final soup. But yes, I do toss some peppercorns in when making the
> stock.
 
I know why you do it. Best to make chicken stock as plain as can
be. That gives it a wide variety of uses in many dishes. I always
make mine plain.
U.S. Janet B. <JB@nospam.com>: Mar 02 05:53PM -0700

On Sat, 02 Mar 2019 17:09:59 -0600, "cshenk" <cshenk1@cox.net> wrote:
snip
 
>LOL, I think Joan just meant she isnt a big stock maker. For years
>here, it seemed I was the only one and stopped talking about it.
snip
 
Really???? Totally doubtful, totally, totally, totally on all counts.
Janet US
Ed Pawlowski <esp@snet.xxx>: Mar 02 08:13PM -0500

On 3/2/2019 6:14 PM, cshenk wrote:
 
>> Jill
 
> Sounds like a bad idea for me too. It's like a deliberate flaw from an
> idiot who doesn't understand crockpot cooking.
 
Designed by lawyers. Many products end up like crap because idiots can
screw up.
John Kuthe <johnkuthern@gmail.com>: Mar 02 04:10PM -0800

On Saturday, March 2, 2019 at 5:43:29 PM UTC-6, Terry Coombs wrote:
> Yes , I'm old
> and crochety - and armed .
> Get outta my woods !
 
I did not attempt any of that! Too much work! I just Make The Candy! And I can pack and mail stuff out too!
 
Fuck conventional business practice! Look at the mess THAT made! :-(
 
John Kuthe...
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Mar 02 04:49PM -0800

On Saturday, March 2, 2019 at 6:10:42 PM UTC-6, John Kuthe wrote:
 
> I did not attempt any of that! Too much work! I just Make The Candy! And I can pack and mail stuff out too!
 
> Fuck conventional business practice! Look at the mess THAT made! :-(
 
> John Kuthe…
 
Yeah, what a mess your dad made of letting you get your hands on his hard earned
money. Money you've done nothing to deserve.
Bruce <bruce@invalid.invalid>: Mar 03 11:58AM +1100

On Sat, 2 Mar 2019 16:49:41 -0800 (PST), "itsjoannotjoann@webtv.net"
 
>> John Kuthe…
 
>Yeah, what a mess your dad made of letting you get your hands on his hard earned
>money. Money you've done nothing to deserve.
 
I love money I've done nothing to deserve. It's a shame it's so rare!
John Kuthe <johnkuthern@gmail.com>: Mar 02 05:06PM -0800


> > John Kuthe…
 
> Yeah, what a mess your dad made of letting you get your hands on his hard earned
> money. Money you've done nothing to deserve.
 
I made some people happy for a while.
 
Win-win!
 
 
John Kuthe...
U.S. Janet B. <JB@nospam.com>: Mar 02 05:58PM -0700

On Sat, 02 Mar 2019 17:22:33 -0500, Boron Elgar
 
>On Sat, 02 Mar 2019 10:06:21 -0700, U.S. Janet B. <JB@nospam.com>
>wrote:
 
>>On Sat, 2 Mar 2019 08:16:07 -0700, graham <g.stereo@shaw.ca> wrote:
 
snip
 
>>my tarragon does (did) the same until the horseradish took over.
 
>I have the horseradish in a tub to imprison it, even so, it has shown
>up in a tub a couple yards away.
 
'We have a runner!' ;-)
dsi1 <dsi123@hawaiiantel.net>: Mar 02 04:12PM -0800

On Saturday, March 2, 2019 at 5:12:30 AM UTC-10, Ed Pawlowski wrote:
> ground pepper and kosher salt on them. Damn, they were good. Made for
> a heavenly experience.
> God Bless.
 
Fresh ground pepper is likely to be perceived as being more intense than ground because there's a lot of particles and oils being dispensed in the area that you're eating. I don't think any of that is going to be perceivable when the pepper is used in cooking. That's easy enough to test for.
 
I like to use whole peppercorns when making Filipino style pork adobo. Crunching on the whole berries is what makes that dish special for me. The wife and kids find the experience to be rather unpleasant.
 
http://www.filipino-food-lovers.com/wp-content/uploads/2015/03/00.png
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Mar 02 04:46PM -0800

> black pepper does not spoil, but it will start to lose potency over
> time and not flavor food as intended - the storage time shown is for
> best quality only.
 
And who knows just how long that pre-ground black pepper has been sitting in
the warehouse before it hits the grocery store shelf?
> a large extent on storage conditions 葉o maximize the shelf life of
> ground black pepper store in a cool, dark cupboard, away from direct
> heat or sunlight.
 
As I stated above, how long has it been sitting in a warehouse before it gets
to sit on a grocery store shelf?
 
> How long does ground black pepper last at room temperature? Properly
> stored, ground black pepper will generally stay at best quality for
> about 3 to 4 years.
 
How long has it been sitting in a warehouse before hitting the grocery store
shelf?
 
> Now tell me do you actually think that someone (anyone) is going to
> have a small tin of black pepper for over 3 years before they sell it?
> what about 2 years what about 1 year?
 
Do you think a warehouse or a grocery is going to throw away a tin of black
pepper because it's over 3 or 4 years old? Of course not because they know
that clueless people like you will buy it no matter how old it is.
> no... It may be a couple of weeks old. So that would mean you would
> have to buy pepper and not use it for 3-4 years for it to taste ANY
> DIFFERENT...
 
So says the person who does not use and probably has no idea what fresh ground
pepper tastes like. Now that I've made that statement you will come stomping
back in and say you had fresh ground pepper 10,000 times in your if but can
discern no difference.
 
> A pepper mill tastes different for several different reasons.
> The first and foremost is that YOU THINK IT is fresher and it is going
> to taste different so It tastes different (or so you think)
 
No, I make no suppositions as you, I k-n-o-w it tastes different.
> taste no different than freshly ground even if the pepper in the tin
> is a year old and the others were harvested a week ago(assuming it is
> the same kind of pepper)
 
Instead of continually making a fool of yourself, try fresh ground pepper to
that tin of 'fresh' pepper. But I don't think we'll get a truthful answer
from you. It's not in your DNA.
 
> This is why I need to chime in.. BECAUSE I KNOW WHAT THE FUCK I AM
> TALKING ABOUT!!!!
 
You know nothing, you're just a conceited blowhard, Kuth2.
Sqwertz <sqwertzme@gmail.invalid>: Mar 02 06:36PM -0600

On Fri, 1 Mar 2019 10:36:37 -0500, Ed Pawlowski wrote:
 
>> 'add flavor as needed'?
 
>> -sw
 
> Me think he means to get the flavors meld together.
 
No doubt about it. But I tend to give negative cooking credit to
anyone who doesn't know how to explain something using
common/established terms. I knew "meld" when I was twelve or
thirteen and didn't even know I liked cooking.
 
And then "Add flavor as needed..." <rolling eyes>.
 
-sw
Sqwertz <sqwertzme@gmail.invalid>: Mar 02 06:42PM -0600


> The correct term is "macerate", as in steeping, a tea drinker should
> know.
> https://www.merriam-webster.com/dictionary/macerate
 
Yeah, that doesn't make any sense at all. Nobody uses that word to
mean meld or marry. Not even you.
 
-sw
lucretiaborgia@fl.it: Mar 02 08:34PM -0400

On Sat, 2 Mar 2019 17:40:34 -0500, Dave Smith
>the ways that English established an empire was to inhabit the land with
>friends who would support them. That's the way they did things back
>than and that was the system that you gladly bought into at the time.
 
Really? My friends would fall on the floor laughing at your
description.
Ed Pawlowski <esp@snet.xxx>: Mar 02 07:26PM -0500

From and MSN article:
Sugar consumption spikes
The sugar industry began funding research in the 1960s to minimize the
health risks of sugar and emphasize the dangers of fat. The marketing
campaign apparently worked, as sugar consumption exploded from a couple
pounds per person per year to 123 pounds per person in 1970 and to 152
pounds today—or about 42.5 teaspoons per day, compared to the
recommended 13.3 teaspoons.
ChristKiller@deathtochristianity.pl: Mar 02 06:35PM -0600

>pounds per person per year to 123 pounds per person in 1970 and to 152
>pounds today—or about 42.5 teaspoons per day, compared to the
>recommended 13.3 teaspoons.
 
I said GOD DAMN!!!
 
Who the hell eats 42.5 teaspoons of sugar a day?
 
let me restate that.. what kind of person would eat that much sugar a
day... I have 2-4 with my coffee, if I eat pancakes maybe 2 more if I
have a salad with the dressing that I make maybe 1/4 more
if I have a drink at night maybe 1 more
with dinner maybe 2-3 more....
lets say an extra for errors and that is less than 11 max
 
42.5 freakin teaspoons of sugar.....
I say GOD DAMN!!
 
--
 
____/~~~sine qua non~~~\____
Gary <g.majors@att.net>: Mar 02 01:53PM -0500

Ophelia wrote:
 
> I couldn't leave my tv on all that time. We turn it on for something we
> want to watch and then turn it off when finished:))
 
> Does it never annoy you?
 
Not having it on is what will annoy me. I like the background
noise.
 
 
> The only thing I have running is some music turned down very low:))
 
Doesn't that music turned down annoy you? ;)
songbird <songbird@anthive.com>: Mar 02 03:57PM -0500

Cindy Hamilton wrote:
>> in a short while that "gently" cracks me up... :)
 
> Then you might as well put it in the blender and drink it
> with a straw.
 
nah thanks, i'm not into making more things to wash
if i can help it...
 
 
 
> Tastes vary. I like the minimal amount to moisten the lettuce.
> I hate getting restaurant salads that are overwhelmed by the
> dressing.
 
obv!
 
 
songbird
songbird <songbird@anthive.com>: Mar 02 04:00PM -0500

Cindy Hamilton wrote:
> On Saturday, March 2, 2019 at 11:09:20 AM UTC-5, A Moose in Love wrote:
...
>> the one problem with tossing the skin is that the skin has many good healthy nutrients.
>> https://www.medicalnewstoday.com/articles/320838.php
 
> I don't care for the skin.
 
i've never cared much for the taste of it either.
 
for older fish that is where the fat soluable pollutants
are at.
 
now, with some fish like sardines i don't notice it
and it doesn't bother me at all.
 
 
songbird
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