- Semi-OT: "Early bedtime therapy for feeding issues" - 4 Updates
- Now Schnucks is putting it's cashews IN PLASTIC!!! :-( - 2 Updates
- Pepper Mill - 5 Updates
- Corned Beef - 6 Updates
- guy fiero and his bs - 3 Updates
- UnKuthe yourself ! - 2 Updates
- The RFC ingredient quiz - 2 Updates
- Vodka question - 1 Update
| Bruce <bruce@invalid.invalid>: Mar 16 05:40AM +1100 >My one rule for a new food was: >Just take one bite. If you still don't like it, >I won't serve it to you again. And try again in a few years time. Tastes change. Once every couple of years I do a test to see if I still don't like bourbon. You never know. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Mar 15 11:57AM -0700 On Friday, March 15, 2019 at 1:40:08 PM UTC-5, Bruce wrote: > And try again in a few years time. Tastes change. Once every couple of > years I do a test to see if I still don't like bourbon. You never > know. That was the rule in our house when I was a kid. No whining and pouting and declaring you didn't like something just for the sake of getting your way. O-n-e taste only and if you truly didn't like it, no more was served to you. |
| Bruce <bruce@invalid.invalid>: Mar 16 06:14AM +1100 On Fri, 15 Mar 2019 11:57:37 -0700 (PDT), "itsjoannotjoann@webtv.net" >That was the rule in our house when I was a kid. No whining and pouting and >declaring you didn't like something just for the sake of getting your way. >O-n-e taste only and if you truly didn't like it, no more was served to you. Hmm... I remember more than one red cabbage drama. I was gagging and "near death" while I ate it. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Mar 15 12:33PM -0700 On Friday, March 15, 2019 at 2:14:17 PM UTC-5, Bruce wrote: > Hmm... I remember more than one red cabbage drama. I was gagging and > "near death" while I ate it. Red cabbage was not a dish served in our house when I was a kid, regular cabbage sure. Even after trying it and you didn't like it they still made you eat it?? |
| Bruce <bruce@invalid.invalid>: Mar 16 05:43AM +1100 >He would go prey in a grocery store until he found a >pretty woman then offer his free chef's meal. >https://en.wikipedia.org/wiki/Take_Home_Chef A real chef wouldn't want to be a supermarket's prostitute, like he is here. He only cares about money. |
| ChristKiller@deathtochristianity.pl: Mar 15 02:32PM -0500 On Sat, 16 Mar 2019 05:43:19 +1100, Bruce <bruce@invalid.invalid> wrote: >>https://en.wikipedia.org/wiki/Take_Home_Chef >A real chef wouldn't want to be a supermarket's prostitute, like he is >here. He only cares about money. I was never all that impressed with him, nor with that other guy. -- ____/~~~sine qua non~~~\____ |
| Bruce <bruce@invalid.invalid>: Mar 16 05:20AM +1100 >that these ideals can only be achieved through the realization of a >socialist socie >Now, please tell us what you think it is and what you would like to happen. Why do you only offer two forms of socialism as choices? A democratic socialist isn't the same thing as a social democrat, by the way. You hear the word "social" and you get spams because you think it refers to socialism. |
| U.S. Janet B. <JB@nospam.com>: Mar 15 07:01AM -0600 On Fri, 15 Mar 2019 03:08:35 -0700 (PDT), Cindy Hamilton >enough. Enough of them rolled over for their belly rubs that they >didn't make a veto-proof majority. >Cindy Hamilton I'd really like to know what the inducements were. |
| Ed Pawlowski <esp@snet.xxx>: Mar 15 03:05PM -0400 On 3/15/2019 2:20 PM, Bruce wrote: > socialist isn't the same thing as a social democrat, by the way. You > hear the word "social" and you get spams because you think it refers > to socialism. So, why not explain the difference? Rather than educate do you just want to irritate? |
| Bruce <bruce@invalid.invalid>: Mar 16 06:12AM +1100 >> to socialism. >So, why not explain the difference? Rather than educate do you just >want to irritate? Because of your choice of two forms of socialism to make some kind of clueless point. I think you were confusing a social democrat and a democratic socialist. S O C I A L vs. S O C I A L I S T It's social to keep the door open for someone, but it doesn't make you a socialist. |
| U.S. Janet B. <JB@nospam.com>: Mar 15 01:31PM -0600 On Fri, 15 Mar 2019 09:46:21 -0700 (PDT), Cindy Hamilton >In this context, we were talking about Trump partisans. But you >make a good point. >Cindy Hamilton O.k., what percent of the general population do you think actually pay attention to what is going on in their government and how it impacts their lives? I'm pretty negative on this. I see the u. rah, rah at the rump events when all he does is wiggle his finger. He speaks in bumper stickers. But he does put on a show. I can see people eagerly awaiting his first tweet of the day just like they waited for the comics in the papers. I will concede that listening/reading/watching straight news of the day can be boring in contrast. How I feel about the general population knowing what is going on in their government has nothing at all to do with this administration. All they know is when their taxes are up, a social service is cut, etc., then they bitch at whatever entity is handy. Janet US |
| U.S. Janet B. <JB@nospam.com>: Mar 15 01:08PM -0600 On Fri, 15 Mar 2019 07:11:17 -0700 (PDT), Cindy Hamilton >My family always added sliced green olives, but I find nobody likes >that but me so I don't add them anymore. >Cindy Hamilton thanks a bunch. So, you cube then cook? I've been cooking whole potatoes and then cubing. I bet you get more uniform doneness your way. Do you dress the potatoes while still warm? Janet US |
| U.S. Janet B. <JB@nospam.com>: Mar 15 01:10PM -0600 On Fri, 15 Mar 2019 07:13:13 -0700 (PDT), A Moose in Love >> thanks >> Janet US >the stuff found here at deli counters is not a good potato salad. it tastes ok, but they mix it up with a mixer machine and the result is that there are some cubed potatoes in there, but some of the potatoes are mashed. that's why I said 'use to find.' I agree, deli stuff isn't the same anymore Janet US |
| U.S. Janet B. <JB@nospam.com>: Mar 15 01:11PM -0600 >Of course you can add whatever you'd like if that is too plain. A >little mustard or some sort of salad dressing, dill, whatever, but tray >it plain and add to a small portion to try. thank you |
| U.S. Janet B. <JB@nospam.com>: Mar 15 01:14PM -0600 On Fri, 15 Mar 2019 10:20:25 -0700 (PDT), "itsjoannotjoann@webtv.net" >> Janet US >Have you ever tried the Steak House Potato Salad recipe that was posted here >a couple of years ago by Melba's Jammin' I believe. To _me_ it is the best potato salad I've ever made or tasted. there are a bunch of steakhouse potato salad recipes on the 'Net, just looked it up. It looks as though cheddar cheese is kind of a signature component. Thanks for the suggestion Janet US |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 15 12:15PM -0700 On Friday, March 15, 2019 at 3:08:55 PM UTC-4, U.S. Janet B. wrote: > thanks a bunch. So, you cube then cook? I've been cooking whole > potatoes and then cubing. I bet you get more uniform doneness your > way. Yes, and yes. I don't use russets. > Do you dress the potatoes while still warm? > Janet US Yes, nowadays I do. I don't think my grandmother did. Cindy Hamilton |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Mar 15 12:30PM -0700 On Friday, March 15, 2019 at 2:14:59 PM UTC-5, U.S. Janet B. wrote: > looked it up. It looks as though cheddar cheese is kind of a > signature component. Thanks for the suggestion > Janet US The one Melba shared did not have cheese of any sort in it. I dug out my saved copy of her recipe. Serving Size: 4 - 6 A great salad without the bite of the vinegar in mayo. 1 teaspoon chicken bouillon granules or base, dissolved in 1 tablespoon hot water 1/3 pound bacon slices, (maybe 4-6) 1/2 heaping cup mayonnaise 1 heaping cup sour cream 3 large-ish green onions, sliced OR 1 shallot diced* 6-8 medium new red potatoes, scrubbed and boiled until tender Dissolve the chicken base in water and set aside to cool. This ingredient is important to this dish, don't omit! Cut the bacon slices into 1/2" wide pieces and fry slowly until crisp but not burned. Drain well and cool. OR place bacon strips on a baking sheet and cook in the oven. Drain, cool, and chop. While bacon is cooking, quarter the potatoes into bite size chunks in a bowl. Combine the chicken base, mayo, and sour cream, stirring together until smooth. Stir in onions and crisp bacon pieces; pour over potatoes, mix, correct seasoning, and chill several hours or overnight before serving. Adjust measurements as required, but that's about the right ratio of mayo to sour cream. *MY personal preference is a finely diced shallot. Very, very mild onion flavor and no dragon breath the next day. |
| Bruce <bruce@invalid.invalid>: Mar 16 05:34AM +1100 On Fri, 15 Mar 2019 09:58:57 -0700 (PDT), dsi1 >> I think you mean that the (Hawaiian?) food industry goes overboard in >> imitating TV chefs. >I mean like chefs becoming personalities and having to spend part of the time out of the kitchen and schmoozing with the diners. My parents like eating there because the guy always makes them feel welcome. It's kind of a strange concept - or is it? :) I guess it depends how they do it. The old school way or with an "I'm a celebrity" attitude. |
| Bruce <bruce@invalid.invalid>: Mar 16 05:35AM +1100 >>You're not entitled to a response unless you give me something. >Someone who writes at your 2nd grade "broken Hawiian" level deserves >no response. Your own Hawiian's broken. |
| Bruce <bruce@invalid.invalid>: Mar 16 05:36AM +1100 >Do you mean more tats than the average athelete, military, rock star, >or housewife... nowadays more females sport tats than males. I don't >think one's fashion statement is any reflection on intelligence. Sometimes when I'm waiting in a queue, I read somebody's arm to kill a bit of time. |
| Bruce <bruce@invalid.invalid>: Mar 16 05:28AM +1100 On Fri, 15 Mar 2019 10:59:30 -0000, "Ophelia" <OphElsnore@gmail.com> wrote: >Years ago she did complain about the conditions they lived in! >btw I don't frequent cafe's etc but those I have used, I have never seen >chile 'anything'! I think that chile con carne and other one-pan meals (potato/kale mash) are popular in the Netherlands if you have to cook for a lot of people because it doesn't really matter if you make it for 4 or for 8 people. Big families, student houses, etc. But you won't often see it in hospitality. |
| Bruce <bruce@invalid.invalid>: Mar 16 05:29AM +1100 >"cricket" hiding in the bedroom until it starts chirping >late at night. >:-) Only when you're almost falling asleep. |
| penmart01@aol.com: Mar 15 02:20PM -0400 On Fri, 15 Mar 2019 09:48:53 -0700 (PDT), Cindy Hamilton >"as you write" and the plural of "you" is "you". >If you're going to dish it out, you have to be able to take it. >Cindy Hamilton I know I make typos and spelling errors, I don't use spell check nor do I always take the time to check a dictionary, however those spelling errors in no way confused my message.... and I poiposely use yoose... RFC posts are not legal contracts, but when posters are arguing some picayune point accuracy stems the confusion... some seem to ALWAYS omit woids that result in gibberish. |
| Bruce <bruce@invalid.invalid>: Mar 16 05:23AM +1100 >> If I was to take a guess, I'd say that Canadians >> eat their broccoli raw and while it's frozen solid. >That was good. Funny! :) Huh huh. |
| Pamela <pamela.poster@gmail.com>: Mar 15 06:19PM >>Gluten-free vodka can be such a treat, don't you think? :) > Well I suppose if you can actually find any, but it does not matter > because rum is better. Rum is definitely better. Not the very dark stuff though. Great for cocktails. > Did you drink all of my rum? Aww shucks. I hoped you wouldn't notice. |
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