- what do you like to serve with scallops? - 2 Updates
- The best easy to make quick snack EVER - 5 Updates
- Peanuts - 3 Updates
- Sauerkraut is RACIST - 1 Update
- What do you suck at? - 4 Updates
- To the appliance store again - 4 Updates
- chicken stock revisited - 5 Updates
- Ping: Boron - 1 Update
| lucretiaborgia@fl.it: Mar 02 02:48PM -0400 >lucretiaborgia@fl.it wrote: >> Are you saying you prefer to eat those poor little creatures live? >His only concern about animals are certain land animals, not all. Oh okay, wonder why he doesn't feel they are sentient animals? |
| Bruce <bruce@invalid.invalid>: Mar 03 06:16AM +1100 >>No, but it's common here. I always think it's for people who don't >>really like oysters. >Are you saying you prefer to eat those poor little creatures live? Yes, raw, without added strong flavour. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 02 10:41AM -0800 On Saturday, March 2, 2019 at 11:48:27 AM UTC-5, cshenk wrote: > > Cindy Hamilton > Might be area dependent. I recall my mom getting it in the late 70's > at the store. I can't say for sure when it became widespread in Michigan. I've been living in Ann Arbor since 1975. The town was full of hippies when I arrived (and it's not all that different today). Yogurt was everywhere. Cindy Hamilton |
| Gary <g.majors@att.net>: Mar 02 01:48PM -0500 Ophelia wrote: > I still have the > yoghurt maker set up:) I wish I still had mine. Actually maybe I do but havent' searched the gadget bottom cabinet in many years. |
| Bruce <bruce@invalid.invalid>: Mar 03 06:14AM +1100 On Sat, 2 Mar 2019 18:04:44 -0000, "Ophelia" <OphElsnore@gmail.com> wrote: >=== >I used to make it. Not for a long time now though. I still have the >yoghurt maker set up:) What does the process start with? Milk? |
| "Ophelia" <OphElsnore@gmail.com>: Mar 02 07:14PM "Gary" wrote in message news:5C7AD003.4CF0191@att.net... Ophelia wrote: > I still have the > yoghurt maker set up:) I wish I still had mine. Actually maybe I do but havent' searched the gadget bottom cabinet in many years. == Would you like to make it again? |
| Bruce <bruce@invalid.invalid>: Mar 03 06:15AM +1100 On Sat, 2 Mar 2019 03:42:57 -0800 (PST), Cindy Hamilton >seeing it in the stores in the Detroit suburbs where I grew up (but >it was more than 40 years ago, so I think my memory gets a pass on >that). Amazing. To me, it was almost as common as milk or bread. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 02 10:37AM -0800 > yeah damn that northern living... Farmers markets are open year round > here in the deep south... I can get a fresh green pineapple any day of > the year, along with squash, mangos, and peanuts I read elsewhere that you've started gardening. The ground is frozen solid here. Probably to a depth of about 3 feet, since we've had a relatively mild winter overall. Cindy Hamilton |
| Gary <g.majors@att.net>: Mar 02 01:44PM -0500 Ophelia wrote: > I have an Airfryer and an Airfyer oven. We love them both:)) The cooking > is fast and it uses such a tiny amount of oil. Healthy:)) Yeah....healthy. And then you die anyway. ;) |
| "Ophelia" <OphElsnore@gmail.com>: Mar 02 07:12PM "Gary" wrote in message news:5C7ACF1F.3880AD7E@att.net... Ophelia wrote: > I have an Airfryer and an Airfyer oven. We love them both:)) The cooking > is fast and it uses such a tiny amount of oil. Healthy:)) Yeah....healthy. And then you die anyway. ;) == Yeah bummer innit ? ;p |
| Bruce <bruce@invalid.invalid>: Mar 03 06:11AM +1100 On Sat, 2 Mar 2019 04:27:06 -0800 (PST), A Moose in Love >> This deutsche Hausfrau will buy, cook and eat Sauerkraut without ever taking offense, even if Germans a long time ago were nicknamed Krauts. >> Renate >i'm wondering if Sjeef is jesting. i too am of german descent although i was born in canada. i take no offense at the term 'sauerkraut'. Sjeef said it's NOT racism. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 02 10:27AM -0800 On Saturday, March 2, 2019 at 11:09:20 AM UTC-5, A Moose in Love wrote: > > > convenient. > 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. Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 02 10:29AM -0800 On Saturday, March 2, 2019 at 11:31:48 AM UTC-5, songbird wrote: > > gently bring the heavy stuff to the top. > considering what my teef are gonna do to it > 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. > > Of course, I don't demand that every single piece have the > > same amount of dressing. > swimming or drenched is my usual preference. Tastes vary. I like the minimal amount to moisten the lettuce. I hate getting restaurant salads that are overwhelmed by the dressing. Cindy Hamilton |
| penmart01@aol.com: Mar 02 02:02PM -0500 On Sat, 2 Mar 2019 03:10:49 Cindy Hamilton wrote: >On Friday, March 1, 2019 A Moose in Love wrote: >> On Thursday, February 28, 2019 Thomas wrote: >> > For the life of me I cannot make a good pizza dough. I usually toss it out the back door for the birds. I hoped you baked it first... feeding raw yeast dough to birds will inflict upon them an awful painful death. >> > It comes out super white and hard. Using a gas Hotpoint oven, no stone. >> > What do you find difficult? >> 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. Doesn't get any more culinary stupid to skin any fish prior to grilling. >I just let the grill do the work for me. Quite often the skin sticks >to the grill when I remove the fish. Much smarter to do like the ancients learned, place the fish on a banana, cabbage, lettuce leaf. >Then I Sheldonize it, and throw the skin out in the yard for anything >that will eat it. Shoulda told hubby to wrap it around his 2" peepee and save the price of a lubed condom... only plus is it'd smell just like you. >The frozen fillets I get from Costco are skinned. Much more convenient. >Cindy Hamilton Wasted your dollars on frozen fish.... even a can of primo salmon contains the skin and the bones. If what you want is skinned filleted fish you'd be very happy with TIAD fast food fish on a bun. |
| penmart01@aol.com: Mar 02 02:06PM -0500 On Sat, 2 Mar 2019 10:22:18 -0500, Dave Smith >just do them skin side down on direct heat. When the fillet is done the > flesh separates easily from the skin. I leave there to cool and then >peel it off and give it to the dogs. Your dogs get the best part, the fat directly under the sin is loaded with omega acids.; >> The frozen fillets I get from Costco are skinned. Much more >> convenient. And fully TIAD. |
| penmart01@aol.com: Mar 02 01:30PM -0500 >> my flat screen tv; the colours all of a sudden they started to run together. i thought about getting a repairman, and went all over the www for advice. i've been told that it's better to purchase a new one. so next week it's off to bestbuy. this tv lasted only 8 years. it's not the cable or the box it's the tv. >So 8 years later, with inflation, your new TV will be twice the size and >less than half the cost. Eight years is a long time for a flat panel TV, most are lucky to last 5-6 years. And they are not truly reparable other than tweaking the settings and that their tech can guide you through by phone. If it's on cable your cable tech may be able to correct it. Often settings can be impacted from a power outage, so it may only need to be returned to factory settings. >Oh, the best time to buy a TV is a couple of weeks after I do. The >price will be lower. I guarantee it. Yeah, but what if that is all the way out to Christmas, he may not want to go some eight months with no TV. We've found the best deals are at Walmart, they have an agreement with Vizio that they sell tv's without certain features like Picture in Picture, no one uses that feature anyway and you'll save like $200. We have four Vizios in the house, all give an excellent picture and are long lived. A hint to protect electronics is to hook each TV to its own APC battery back up and an APC surge protector. A battery back up prevents electronics from crashing, gives one plenty of time to power down properly... and with cheapo stupidmarket surge protectors you're just fooling yourself, gives a false sense of security when in fact they really don't work after 2-3 power surges. I have my desk top PC, all its perifials, and my 26" VIZIO TV protected with this: https://www.amazon.com/APC-Back-UPS-Battery-Protector-BR1000G/dp/B0038ZTZ3W/ref=sr_1_fkmrnull_3?crid=H8PBQAXPCO3V&keywords=apc+pro+1000+battery+backup+%26+surge+protector&qid=1551550313&s=gateway&sprefix=apc+pro+1000%2Caps%2C1709&sr=8-3-fkmrnull |
| Gary <g.majors@att.net>: Mar 02 01:43PM -0500 A Moose in Love wrote: > > If this one ever stops working, I'll buy another Element. They > > have proven their quality to me and I highly recommend the brand. > i inheritied a 55" LG. i'd rather get a smaller tv. lg's have a good price, but i don't like the fact that it only lasted 8 years. This Element tv I have is a 24". Great for sitting on the little table right near my bed. I keep volume low at night so like the 'closed captions'. Easy to read on a 24 inch from only 3-4 feet from my face. I'll probably go to a 32" screen next time but no larger. Even a 24" replacement would be fine with me. As you've seen now, all the sale ads for tvs are only for HUGE screens and are a joke for many cases. Ignore the large screens and go for a smaller one. Prices are low now especially for 32" and under. When it comes to televisions, bigger is not always better. That depends on size of your rooms and how you use them. In my small bedroom, 32" or less works well. No tv in any other rooms here. |
| Gary <g.majors@att.net>: Mar 02 01:43PM -0500 Ed Pawlowski wrote: > Oh, no matter what size you want, get the next one bigger and you won't > be sorry. I could not fit larger than 55" in my last house. Here, wish > it was a 65". I also wall mounted it too. Safer that way. I agree with the next size up. My 24" is small and only for personal viewing in my bedroom. Even there, next one will be a 32" but no larger. If I ever put one again in my living room it would be a 48". So cheap enough on sale, these days. :) |
| 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? ;) |
| Gary <g.majors@att.net>: Mar 02 01:43PM -0500 jmcquown wrote: > > weather. My house is always a good temp. > No, not just like Jill. I make and eat hot soup year round. I don't > know how many times I have to say it. So do I, "you ignorant slut." sheez. I was talking about soup, not other things. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 02 10:44AM -0800 On Saturday, March 2, 2019 at 10:44:03 AM UTC-5, Dave Smith wrote: > thermometer goes over 80 degrees. We don't don't eat soup when it is > hot. Restaurants that offer soup or salad as a first course sell a lot > of salads in the summer and soup in the winter. I eat soup in the summer, but my house is 71 F year round. I give my electric bill a break by not using the oven in the summer. That's what the gas grill is for. Cindy Hamilton |
| Gary <g.majors@att.net>: Mar 02 01:46PM -0500 jmcquown wrote: > I can't imagine an appliance > deciding for me when something is cooked to my liking and turning itself > off. Sounds like a big design flaw for a crockpot. It's just cooking it "lightly." Also you said another "I can't imagine" :) |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 02 10:46AM -0800 On Saturday, March 2, 2019 at 10:51:01 AM UTC-5, Jill McQuown wrote: > Joan said *she* was behind the times, not you. So what if she doesn't > make stock? Maybe she doesn't have a lot of need or use for stock. > Jill Making stock is not a new innovation. If she's behind the times, then she's several hundred years behind the times. Cindy Hamilton |
| 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. |
| graham <g.stereo@shaw.ca>: Mar 02 11:45AM -0700 On 2019-03-02 10:58 a.m., GM wrote: > Remember, graham: > "You're not really praying if you're telling God what to do..." > :-) I'm not superstitious! |
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