- favourite salad dressings - 1 Update
- Health Care [WAS: Re: I threw out all the Chocolate Covered Cherries! 2 months out! - 1 Update
- Instant Pot meals and other things we're feeding our dogs in 2019 - 2 Updates
- Can be ALL YOU NUT - 1 Update
- Looking for top or mutual - 1 Update
- Pepper Mill - 5 Updates
- favourite salad dressings - 4 Updates
- Well KutheChocolates.com DIDN'T SELL A THING! :-( - 1 Update
- Supper tonight..... rack of lamb - 1 Update
- A Good (frozen) Pizza - 3 Updates
- The best easy to make quick snack EVER - 4 Updates
- Sugar consumption - 1 Update
| Pamela <pamela.poster@gmail.com>: Mar 04 10:54AM On 23:07 3 Mar 2019, graham wrote: > On 2019-03-03 2:45 p.m., Pamela wrote: >> In the UK we often say "mash" for making tea. > Only oop north! Especially Yorkshire but perhaps not so much in the South. I don't use it but recognise it when I hear it. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 04 02:54AM -0800 > >The USA King Buffoon has decreed that this is the white man's land and everybody else can go back to where they came from. It is a lie that has empowered the buffoon minions and earned their loyalty. Well, that's just what minions do. :) > Considering it was his father and mother who were immigrants it's a > good demo of don't do what I do, do what I tell you! Yabbut, they were white. Recall he said he'd welcome "Norwegians" ? Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 04 02:50AM -0800 > > https://www.nbcnews.com/better/lifestyle/instant-pot-meals-other-things-we-re-feeding-our-dogs-ncna976956 > No dog here, but I wouldn't cook for one if I had one. There is a cat here > and I wouldn't cook for her either. Agreed. Every pet I ever had got commercial food. That was before people started treating them as if they were their babies. Cindy Hamilton |
| Bruce <bruce@invalid.invalid>: Mar 04 09:52PM +1100 On Mon, 4 Mar 2019 02:50:59 -0800 (PST), Cindy Hamilton >> and I wouldn't cook for her either. >Agreed. Every pet I ever had got commercial food. That was before people >started treating them as if they were their babies. You had pets? And you cared for them? I didn't think you had it in you to care about animals. |
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| "Julie Bove" <juliebove@frontier.com>: Mar 03 08:09PM -0800 <ChristKiller@deathtochristianity.pl> wrote in message news:5eim7et8e7mq0876ubb59ekjpu0gdicov3@4ax.com... > have to buy pepper and not use it for 3-4 years for it to taste ANY > DIFFERENT... > Can you hear me now??? Nobody wants to hear you. Most spices should be used within a year of opening them. Most chefs will tell you that. And some spices taste better when ground fresh. Nutmeg is another one. Try leaving the top off of some ground ginger for a week. It won't go bad but the taste will be much weaker because it has been exposed to the air after grinding. Try eating a pinch of ground ginger. Cleanse your palate. Then take a tiny taste of fresh ginger. The taste difference will blow you away! |
| Jinx the Minx <jinxminx2@yahoo.com>: Mar 04 04:23AM > I'm looking for cheap dried chiltepin. I had a pill bottle of the stuff > but it's all gone. I'm not looking for dried jalapeno at this time. > https://www.pepperscale.com/chiltepin-pepper I wonder if the dried pequin peppers would be a fair substitute? I've gotten those ones from Penzey's in the past. |
| "Julie Bove" <juliebove@frontier.com>: Mar 03 10:00PM -0800 <ChristKiller@deathtochristianity.pl> wrote in message news:2uoo7e1hd8gnr2vl3fv91vv87f2ta80e9c@4ax.com... > emery out the seeds.. then put in hot water for like 10 minutes and > you have one hell of a hot pepper that has immense flavor, if you want > more heat just leave the seeds in. I'm eating some now in my black bean soup. I prefer the texture of fresh but I made this on a whim and had no fresh. |
| dsi1 <dsi123@hawaiiantel.net>: Mar 04 01:36AM -0800 On Sunday, March 3, 2019 at 6:23:36 PM UTC-10, Jinx the Minx wrote: > I wonder if the dried pequin peppers would be a fair substitute? I've > gotten those ones from Penzey's in the past. The pequin probably gets confused with the tepin pepper a lot. They're both tiny and called "bird peppers" because birds like to eat them. In fact, birds play an important role in distributing the seeds over an area. As I recall, the seeds of these peppers have to go through the digestive tract of a bird in order to germinate. We have a wild pepper that is similar to a pequin. We call it a "Hawaiian pepper" but it's also called "bird pepper." I have seen dried pequins in the Mexican food section of a local supermarket, but have not tried them. What makes the tepin unusual is that the heat builds up at an alarming speed but then dissipates quickly. It's like a roller coaster ride in a tiny package - whee! |
| Bruce <bruce@invalid.invalid>: Mar 04 08:51PM +1100 On Mon, 4 Mar 2019 01:36:11 -0800 (PST), dsi1 <dsi123@hawaiiantel.net> wrote: >> gotten those ones from Penzey's in the past. >The pequin probably gets confused with the tepin pepper a lot. They're both tiny and called "bird peppers" because birds like to eat them. In fact, birds play an important role in distributing the seeds over an area. As I recall, the seeds of these peppers have to go through the digestive tract of a bird in order to germinate. We have a wild pepper that is similar to a pequin. We call it a "Hawaiian pepper" but it's also called "bird pepper." >I have seen dried pequins in the Mexican food section of a local supermarket, but have not tried them. What makes the tepin unusual is that the heat builds up at an alarming speed but then dissipates quickly. It's like a roller coaster ride in a tiny package - whee! Sounds like wasabi (fake wasabi generally): it builds up fast and leaves fast, whereas most chili peppers are creepers that take their time to build up and also to leave. |
| Jinx the Minx <jinxminx2@yahoo.com>: Mar 04 04:23AM > others. > -- > ____/~~~sine qua non~~~\____ If you knew even the faintest about Catholicism, you'd know it is "Catholic", not "catholic". |
| U.S. Janet B. <JB@nospam.com>: Mar 03 10:26PM -0700 On Mon, 4 Mar 2019 04:23:34 -0000 (UTC), Jinx the Minx ><ChristKiller@deathtochristianity.pl> wrote: snip Anyone >> others. >If you knew even the faintest about Catholicism, you'd know it is >"Catholic", not "catholic". that's just basic education. Learning how to punctuate, capitalize, spell. |
| Bruce <bruce@invalid.invalid>: Mar 04 04:28PM +1100 On Sun, 03 Mar 2019 22:26:03 -0700, U.S. Janet B. <JB@nospam.com> wrote: >>"Catholic", not "catholic". >that's just basic education. Learning how to punctuate, capitalize, >spell. Starting a sentence with a capital, for instance? :) |
| graham <g.stereo@shaw.ca>: Mar 03 08:56PM -0700 On 2019-03-03 5:34 p.m., S Viemeister wrote: >> that in >> the States. > Where in the UK is this common? Certainly the West Riding, which is where i first heard it. |
| Sqwertz <sqwertzme@gmail.invalid>: Mar 03 08:11PM -0600 On Sat, 2 Mar 2019 15:26:12 -0800 (PST), John Kuthe wrote: > It was a lark! I gave it a shot! Nothing lost but a lot of > yummies! I can always make more! You "gave it a shot!" as well as "nothing lost" are humongous over-statements. It was only the monetary equivalent of 7 months rent. No big deal. ObFood: French food for dinner. Pork Roast French Dip(*) and French Cut Green Beans. Oooh-la-la. (*) Who wants to rail on me for that, eh? -sw |
| "Julie Bove" <juliebove@frontier.com>: Mar 03 10:04PM -0800 "Dave Smith" <adavid.smith@sympatico.ca> wrote in message news:2y%eE.55644$Yw4.15855@fx38.iad... > the crumb mixture in the bowl and extra crumbs pushed onto all parts. The > Frenched bones were wrapped in foil and the rack went into a 375 oven for > 30 minutes. Black bean soup for me. Very fresh dried beans. Were overcooked at 45 min. with a quick soak. Still yummy though. No recipe. Added some of the bean liquid, chopped fresh Roma tomatoes, sliced green onions, cilantro, dried jalapenos, squeeze of lime, salt and pepper. Garnished with tortilla strips and medium cheddar. Cojita would be better but had none. |
| "Julie Bove" <juliebove@frontier.com>: Mar 03 09:49PM -0800 <ChristKiller@deathtochristianity.pl> wrote in message news:sj8l7e58ndag5mtq0qirhdtniebt28ptii@4ax.com... > minutes at 400 degrees and you have a delicious thin crust pizza. > Now quit buying that frozen crap. You are making my taste buds weep > with agony... That does not make pizza. A tortilla doesn't taste like pizza crust. And check the ingredients in tortillas. Lots of crap in there too! |
| "Julie Bove" <juliebove@frontier.com>: Mar 03 09:53PM -0800 <itsjoannotjoann@webtv.net> wrote in message news:031a4793-aa5a-4697-a067-1ed4094d6d6a@googlegroups.com... > of > us have to like what you do nor do we have use tortillas and call them > pizza. I tried the tortilla thing years ago. Nope. Even quicker, dump a can of chopped tomatoes and whatever cheese you want in a microwave safe dish. Add Italian herbs. Nuke. Hey, it's even GF. Taste of pizza without the carbs. Not that I normally do that mind you. Did it twice many years ago. |
| "Julie Bove" <juliebove@frontier.com>: Mar 03 09:56PM -0800 <ChristKiller@deathtochristianity.pl> wrote in message news:6o8o7e5vd4s0m6mmsiqntv3fhejg4bbskg@4ax.com... > premade their thin crust it was actually hand tossed very thin and > there was leavening in that dough, but they did change that when they > started premaking thin crust and that would about 25 or so years ago. You wouldn't know leavening if it bit you in the ass. https://www.foxnews.com/food-drink/how-to-make-dominos-thin-crust-pizza-at-home |
| "Julie Bove" <juliebove@frontier.com>: Mar 03 08:35PM -0800 "jmcquown" <j_mcquown@comcast.net> wrote in message news:TkkeE.88259$mQ7.14694@fx37.iad... > less peanut butter with grape jelly, at any one of them. There were, of > course, packets of butter and jelly for the bread and toast. > Come to think it it, there was no Nutella, either. ;) The ones I've stayed at always have portion packs of peanut butter and portion packs of jelly. I used to buy the Goober for Angela when she was little. Much less mess when she made her own sandwich. |
| "Julie Bove" <juliebove@frontier.com>: Mar 03 08:38PM -0800 "Dave Smith" <adavid.smith@sympatico.ca> wrote in message news:PXkeE.63664$6y2.31501@fx42.iad... > then, just plain, a few fruit flavoured or fruit in the bottom. Now they > have Swiss, Greek and Balkan styles, multiple branads and multiple > flavours. My wife prefers Balkan style and gets Vanilla for me. I remember my brother having to eat it as a baby with honey mixed in. Now babies are not supposed to have honey. Only yogurt I know of back then was the plain. I think that's the only time my mom ever bought it. I was just a toddler then. He eat it for some medical problem. Don't know what it was though. |
| "Julie Bove" <juliebove@frontier.com>: Mar 03 08:40PM -0800 "Bruce" <bruce@invalid.invalid> wrote in message news:ggll7e5rk7rbuvf7ote0hae083a5thisjo@4ax.com... >>it was more than 40 years ago, so I think my memory gets a pass on >>that). > Amazing. To me, it was almost as common as milk or bread. Not here. We rarely had bread at home and our milk was powdered. |
| "Julie Bove" <juliebove@frontier.com>: Mar 03 08:46PM -0800 "Ed Pawlowski" <esp@snet.xxx> wrote in message news:PUReE.179193$L26.76188@fx15.iad... > In New England, Columbo yogurt, a regional brand was popular. The used to > brag, "still 8 ounces in our cups". The owners retired, were bought out > by Dannon, then closed down. My nephew is about 30. He was fed something called Kissel. The only one he would eat was the chocolate. It was so chock full of sugar, I couldn't believe it! He was a toddler then. Dr. recommended yogurt to bring his weight up. Eeek! Now that I think about it, Angela didn't get Gogurt after we moved here. She had Stonyfield farms, an organic product but it did come in tubes. She was very picky about her yogurt and refused to eat any with pieces of fruit in it. |
| "Julie Bove" <juliebove@frontier.com>: Mar 03 08:23PM -0800 "Gary" <g.majors@att.net> wrote in message news:5C7BD1CE.C26ECD69@att.net... > If you saw that recipe just "the other day," post it here. Should > be easy to find again. I'd like to see your recipe for green > beans, turkey bacon and *2 cups of brown sugar*. Here it is. Copied from the FB page, 19 Scandals and Counting. I stand corrected on the canned. They are frozen green beans. I assumed canned because most of what they eat comes from cans. 19 Scandals and Counting "These green beans are sure to be a favorite with everyone! At the "big house" (Duggar home), we'd usually serve these as a side with beef brisket and party potatoes! This recipe makes one, large industrial size pan, or two 9×13″ pans and serves about 20 people as a side. 5 lbs. green beans, whole, frozen 1 lb. turkey bacon, cut into chunks (or cook before for crispy bacon) 2 cups brown sugar 1 cup butter or margarine 2 teaspoons garlic powder 1 teaspoon salt Grease two 9×13″ pans (or one large industrial pan). Dump frozen green beans into pan. Melt butter and add all remaining ingredients to pan. Stir. Bake at 350 degrees for 30-45 min." |
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