- I threw out all the Chocolate Covered Cherries! 2 months out! - 3 Updates
- Peanuts - 4 Updates
- Ping: Boron - 1 Update
- McRat? - 2 Updates
- green onions; a bunch of not the best looking ones are $1.69 cdn. - 1 Update
- Dinner last night .... and oldie revisited - 2 Updates
- What do you suck at? - 7 Updates
- My Lady Love is going to make a classic United Statesian food dish! - 1 Update
- The best easy to make quick snack EVER - 1 Update
- For the desert lovers................. - 1 Update
- what do you like to serve with scallops? - 2 Updates
| Gary <g.majors@att.net>: Mar 01 11:30AM -0500 Cindy Hamilton wrote: > > >The self-employed have a boss - their customers. > > You must be somebody's bitch. > Everybody is somebody's bitch. Bruce is married. 'nuf said. ;) |
| Gary <g.majors@att.net>: Mar 01 11:33AM -0500 John Kuthe wrote: > We simply have TOO MANY PEOPLE ON THE PLANET! Fuggin John. Nailed it that time! It's very true. |
| John Kuthe <johnkuthern@gmail.com>: Mar 01 10:42AM -0800 On Friday, March 1, 2019 at 10:33:10 AM UTC-6, Gary wrote: > John Kuthe wrote: > > We simply have TOO MANY PEOPLE ON THE PLANET! > Fuggin John. Nailed it that time! It's very true. So WHAT ARE WE GONNA DO ABOUT IT? I say: Roll out a longer table! Or as I did Shared International Student Living!!! I'm helping, what are YOU doing? ;-) John Kuthe... |
| Gary <g.majors@att.net>: Mar 01 11:30AM -0500 jmcquown wrote: > What do you mean by "redskin" peanuts? Redskins peanuts are just commercial peanuts that have been roasted and shelled but they were too lazy to remove the skins. You can eat them but most people just wipe them off before eating the peanut. |
| penmart01@aol.com: Mar 01 01:33PM -0500 On Thu, 28 Feb 2019 18:43:40 -0800 (PST), Nancy2 >Julie, when I needed unsalted nuts for candy making, and couldn't find them in my supermarket, I bought >supplies from a locally-owned candy shop. It might be worth a try, if you have such shops in your area. >N. When I want high quality peanuts I buy these: https://www.hamptonfarms.com/ |
| Bruce <bruce@invalid.invalid>: Mar 02 05:36AM +1100 >>N. >When I want high quality peanuts I buy these: >https://www.hamptonfarms.com/ Are they the only good ones and are all the other ones absolute crap? |
| Bruce <bruce@invalid.invalid>: Mar 02 05:36AM +1100 On Thu, 28 Feb 2019 08:10:07 -0500, jmcquown <j_mcquown@comcast.net> wrote: >https://nuts.com/nuts/peanuts/redskin.html >I can easily find jars of unsalted (and lightly salted) dry roasted >peanuts. I buy them frequently to eat as a snack. Yum! Lightly. |
| U.S. Janet B. <JB@nospam.com>: Mar 01 11:33AM -0700 Did you see the article on Keyhole Gardening in this month's Costco Connection? I might start building a unit. Janet US |
| Gary <g.majors@att.net>: Mar 01 11:31AM -0500 Nancy2 wrote: > Wouldn't wild and/or sewer rats be more likely to have plague-carrying fleas? Even pet cats and dogs collect "plague-carrying fleas." > I love cats and dogs; just not rodents so much. How do you feel about ferrets, Nancy? ;) http://www.hostpic.org/images/1710240005350083.jpg :-D |
| Nancy2 <ellorysgirl@gmail.com>: Mar 01 10:16AM -0800 Ferrets, no thanks. I am sure they are nice and furry, but too active for me. Besides, they are rodents, aren't they? ;-)) N. |
| Jinx the Minx <jinxminx2@yahoo.com>: Mar 01 05:36PM > kind of pricey for what you get. celery hearts are $3.99. a tad pricey, > but i purchased some anyway. now i wish that i would have bought the > green onions because i love them in a salad. cooking onions will have to do. Have you ever thought of buying untrimmed celery? It's always half the price. |
| Gary <g.majors@att.net>: Mar 01 11:31AM -0500 Ed Pawlowski wrote: > > You started it, Dave. ;) > And I spent most of the day beating an oak tree branch trying to get > milk out of it. Now you tell me. Bruce mentioned that 'they' do make acorn coffee. I bit and googled it and I see that it wasn't a trick. Thanks for that, Bruce....seriously. I read a bit about it and now I'm interested. As my whole street is lined with Willow Oaks, and in the fall, it literally rains small acorns here every day for several weeks.... I might just try some acorn coffee next fall (November usually). Will probably taste terrible but will be a fun experiment. |
| Bruce <bruce@invalid.invalid>: Mar 02 04:21AM +1100 >here every day for several weeks.... I might just >try some acorn coffee next fall (November usually). >Will probably taste terrible but will be a fun experiment. I've never had it so I can't say that I recommend it :) |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 01 08:20AM -0800 On Friday, March 1, 2019 at 9:23:13 AM UTC-5, notbob wrote: > > Luckily, Chinese restaurants are cheap and readily available. > ....and they all taste the same. ;) > nb Oddly enough, they don't. We've got one that seems to add five-spice to every single dish. Monotonous. Cindy Hamilton |
| Gary <g.majors@att.net>: Mar 01 11:30AM -0500 Cindy Hamilton wrote: > Stir fry. Oh, I can make it, and everything comes out ok, but no matter > what I do or change, they always taste the same. > Luckily, Chinese restaurants are cheap and readily available. I agree with you there, Cindy. I can make some good stir fry. Not necessarily all the same but never quite as good as I can get from a Chinese place. And they are cheap. saves lots of prep time plus cheaper than buying exotic vegetables just for a few meals. This is why I rarely cook chinese. Find a good local restaurant and just buy take-out during lunch hours (reduced prices). All costs less money and also less time than making all this yourself. |
| John Kuthe <johnkuthern@gmail.com>: Mar 01 08:30AM -0800 On Friday, March 1, 2019 at 10:20:52 AM UTC-6, Cindy Hamilton wrote: > Oddly enough, they don't. We've got one that seems to add > five-spice to every single dish. Monotonous. > Cindy Hamilton Chinese Restaurants are BASICALLY RACIST!! Do we KNOW the history of Chinese Restaurants in the U.S.? Another example of the STUPID RACIST LAWS in the U.S.! John Kuthe... |
| Gary <g.majors@att.net>: Mar 01 11:32AM -0500 Troll name wrote: > >when you do. > well I guess you can lay your toast out in the sun butter it up and it > may eventually get a tan, just dont eat the suntan lotion Magnifying-glass toast is good if you're not pressed for time. :-D |
| Gary <g.majors@att.net>: Mar 01 11:32AM -0500 > i find it difficult to skin a salmon filet. perhaps i'm using the wrong knife. i was taught to use a steak knife(not the knife you're thinking of; it's a long curved knife which was designed to cut for example to slice up a whole strip loin into steaks). some people they get it right and take that whole skin off in seconds. maybe i should try a boning knife. Buy yourself a good "fillet knife." Somewhat long, curved and razor sharp. Get a good one, don't get cheap. |
| Gary <g.majors@att.net>: Mar 01 11:32AM -0500 > i like to scramble mine fairly quickly over maybe a bit less than medium high heat. some people like their scramble low and slow. dr. phil did something i found to be a bit nutty. he warmed up a pan, broke eggs into the pan and then scrambled them in the pan. he ate the eggs right out of the pan. i guess his schtick was to appear to be earthy and simple. Dr.Phil is a walrus-looking phony. As for just scrambled eggs for me: - scramble 3 eggs raw in a bowl no water or milk added - heat small frying pan on high then - add a bit of butter until it browns - add eggs and stir constantly on medium heat - remove from pan and plate while still very moist - serve with a slice or 2 buttered toast which you made before cooking the eggs. Add S&P, eat. |
| Gary <g.majors@att.net>: Mar 01 11:32AM -0500 notbob wrote: > > what I do or change, they always taste the same. > > Luckily, Chinese restaurants are cheap and readily available. > ....and they all taste the same. ;) I sure wish that was true but not at all. |
| Gary <g.majors@att.net>: Mar 01 11:31AM -0500 Sqwertz wrote: > Poor Lady Love is probably > wondering how to turn on the damned subtitles. I suspect that Lady Love is trying to figure out how to safely exit from his wealthy world. ;) |
| Gary <g.majors@att.net>: Mar 01 11:31AM -0500 Ophelia wrote: > Many things are 'not good' for children or adults, but taken in moderation > and if they enjoy them, why not? :)) I agree with you completely but... Try telling that to Bruce here. heheh ;) |
| Gary <g.majors@att.net>: Mar 01 11:31AM -0500 jmcquown wrote: > > LOL. At the time, I didn't realize it was a typo for "OAT milk" > > I visualized milk made from acorns or something. LOL > What typo? Dave said "oat milk". No mention of acorns anywhere. In Dave's first post to this thread, he wrote OAK milk, not OAT milk That's what I responded to and I mentioned acorns thinking oaK. Look back in the thread or if you're too lazy to, here is what he first said: Wed, 10:49am Eastern, Dave wrote "Oak milk is great on cereal. My wife likes it in coffee." Easy to miss though. I had to look twice. heheh |
| Gary <g.majors@att.net>: Mar 01 11:30AM -0500 "U.S. Janet B." wrote: > and pepper. That was good. Now I can't seem to eat oysters in any > fashion. I think it is because the only ones out here come in > refrigerated jars. ewwww That depends on your mom's recipe. I've got a good one. Refridgerated oysters are ok now as long as you get them with a few days of packing date. Personally, other than at a restaurant, I've always killed my oysters. Either ones I harvested or nowadays from the local fish market. He's the only one nearby left so I try to support him. I went to a friend's house for Thanksgiving dinner one year back in the mid-70s. His wife made an oyster stuffing for the turkey. Best darn stuffing I ever even dreamed of. The next year I cooked my own turkey and made an oyster stuffing. No recipe, no cookbooks that had that, and no internet to look it up. It was a fail....way too much oyster taste. Turns out I should have used the oyster meat only and not all the liquid/liquer from the shells. I should have asked first but hey...live and learn. :) |
| Gary <g.majors@att.net>: Mar 01 11:30AM -0500 > I like Oysters Kilpatrick > https://www.thespruceeats.com/oysters-kilpatrick-recipe-256024 I looked that up and sounds good to me. My only concern was cooking long enough to cook the bacon. That would over-cook the oysters. I would have cut the bacon and cooked that to almost done before adding it to the oysters, then in oven. Same thing when I read about people wrapping raw bacon around a shrimp. By time that bacon is cooked the shrimp is WAY overcooked. |
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