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| Sqwertz <sqwertzme@gmail.invalid>: Mar 02 02:22AM -0600 On Fri, 1 Mar 2019 07:58:45 -0800 (PST), parkstreetbooboo@gmail.com wrote: > 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. $.33-$.49 all day long every day (except Christmas and Easter) here in Texas. Bunches of spring onions are $.78. I heard that if you go down and stand on the Mexican side of the border they might let you live here too. Just bring your Moose permit. -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Mar 02 02:23AM -0600 >>price. > And celery hearts are a big rip off, it's old celery that's trimmed of > its spoiled parts... romain hearts too. Dumbass Strikes Again! -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Mar 02 02:24AM -0600 On Fri, 1 Mar 2019 19:45:43 -0000 (UTC), Jinx the Minx wrote: >> And celery hearts are a big rip off, it's old celery that's trimmed of >> its spoiled parts... romain hearts too. > Agreed. You really believe that, too? Wow. What do you think about artichoke hearts? -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Mar 02 02:26AM -0600 On Fri, 1 Mar 2019 11:34:38 -0800 (PST), A Moose in Love wrote: >> Have you ever thought of buying untrimmed celery? It's always half the >> price. > the untrimmed celery is about the same price as celery hearts. it's $3.48. $.88 here. Lest I be called a Sheldon, the proof: https://www.heb.com/product-detail/fresh-celery/325173 -sw |
| A Moose in Love <parkstreetbooboo@gmail.com>: Mar 02 04:03AM -0800 On Friday, March 1, 2019 at 12:36:04 PM UTC-5, Jinx the Minx wrote: > > 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. i checked out both. the untrimmed was expensive as well. $3.49. |
| A Moose in Love <parkstreetbooboo@gmail.com>: Mar 02 04:05AM -0800 On Friday, March 1, 2019 at 3:12:26 PM UTC-5, Jinx the Minx wrote: > > the untrimmed celery is about the same price as celery hearts. it's $3.48. > I'm not sure where you live, but $3.50 for celery is ridiculous. Not even > the "organic" celery is that much in my stores. i'm from southwestern ontaro, canada. |
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| "Julie Bove" <juliebove@frontier.com>: Mar 02 12:17AM -0800 <itsjoannotjoann@webtv.net> wrote in message news:6f77e3f7-fa15-46c0-8c1b-e074a3a804cd@googlegroups.com... > Not me, can't you read??? It's Ju-Ju in her imaginary world that can't > seem > to locate peanuts. I can locate plenty of peanuts. Just not the ones I want. |
| Leonard Blaisdell <leoblaisdell@sbcglobal.net>: Mar 02 12:57AM -0800 In article <q5de7r$uoi$1@dont-email.me>, Julie Bove > I can locate plenty of peanuts. Just not the ones I want. I'm not saying that you can find them, but have you checked the bulk foods section? leo |
| "Julie Bove" <juliebove@frontier.com>: Mar 02 03:21AM -0800 "Leonard Blaisdell" <leoblaisdell@sbcglobal.net> wrote in message news:020320190057413370%leoblaisdell@sbcglobal.net... >> I can locate plenty of peanuts. Just not the ones I want. > I'm not saying that you can find them, but have you checked the bulk > foods section? I generally won't bulk nuts. Tried that before and they were rancid. |
| coltwvu@gmail.com: Mar 02 03:36AM -0800 There's a drive though pharmacy here in a town of maybe 1000 people. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 02 03:47AM -0800 > then there must be a farmers market around you if you live in a decant > sized city.. If not find your nearest farmers market and go and buy > like 10 pounds of raw nuts I can't speak for Washington, where Julie lives, but here in Michigan: 1. Peanuts don't grow here. 2. It's winter. Farmers' markets are closed. Cindy Hamilton |
| "Julie Bove" <juliebove@frontier.com>: Mar 02 01:15AM -0800 <itsjoannotjoann@webtv.net> wrote in message news:d1cf28cf-d408-41ad-87bc-ef6e9261de4a@googlegroups.com... > in > the refrigerator on the other slice of bread. Slap them together, pour a > glass of milk, and enjoy. You can buy it here with grape or strawberry in it. Smucker's makes it. It's called Goober. |
| "Julie Bove" <juliebove@frontier.com>: Mar 02 01:18AM -0800 "Jinx the Minx" <jinxminx2@yahoo.com> wrote in message news:q5cui6$tmg$1@dont-email.me... >> Jill > Yes! They really do eat yogurt and want it in their lunchboxes! "Home > lunches", as my daughter calls them, aren't the lunches we grew up with. Angela ate the Gogurt when she was really little. When she got older, she either took leftovers in a thermos or some baby carrots with hummus, maybe an apple, or a salad with beans and olives. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 02 03:42AM -0800 On Friday, March 1, 2019 at 8:27:59 PM UTC-5, Bruce wrote: > >flavours. My wife prefers Balkan style and gets Vanilla for me. > I didn't know there were western countries that didn't eat yogurt > much. America (apart from ethnic enclaves) up until at least the mid 1970s. I never tasted yogurt until I went to college in 1975. I can't recall 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). Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 02 03:23AM -0800 On Friday, March 1, 2019 at 5:45:26 PM UTC-5, Jill McQuown wrote: > some corn cob holders). I'll need lots of napkins for the ribs! > What's for dinner at your house? > Jill I had a salad with turkey and bacon, dressed with balsamic vinegar, a little olive oil and a little bacon fat. Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 02 03:10AM -0800 On Friday, March 1, 2019 at 8:54:58 AM UTC-5, A Moose in Love wrote: > > 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. I just let the grill do the work for me. Quite often the skin sticks to the grill when I remove the fish. Then I Sheldonize it, and throw the skin out in the yard for anything that will eat it. The frozen fillets I get from Costco are skinned. Much more convenient. Cindy Hamilton |
| "Julie Bove" <juliebove@frontier.com>: Mar 02 12:19AM -0800 "U.S. Janet B." <JB@nospam.com> wrote in message news:qvgi7etnjfq4ure5coq7ss516le75labci@4ax.com... > a short amount of time. Fits the hand nicely. Doesn't dribble pepper > schmutz. And maybe $15 each. It's the Kuhn Rikon Vase Grinder. > Janet US I had one for many years but the metal parts rusted. Have not had good luck with any since. |
| "Julie Bove" <juliebove@frontier.com>: Mar 02 12:20AM -0800 "graham" <g.stereo@shaw.ca> wrote in message news:q5c1me$3if$1@dont-email.me... >> how can you people break a pepper mill? > A lot of people twist them back and forward, thereby ruining the grinding > mechanism. They are made to turn clockwise, always!!! I never turn back and forth. |
| "Julie Bove" <juliebove@frontier.com>: Mar 02 01:08AM -0800 <penmart01@aol.com> wrote in message news:or9j7e9farl4e1e53r4s8cgvofg8m8bmn1@4ax.com... >>You nailed it! > And always refill before they're empty, before they're grinding metal > against metal. Always do. |
| "Julie Bove" <juliebove@frontier.com>: Mar 02 01:08AM -0800 "Bruce" <bruce@invalid.invalid> wrote in message news:95kj7ettu8iq32lvkuq8tt3b5pk5765rc5@4ax.com... >>Bruthe is truly a dumb POS, only a dumbest the likes of you would >>grind an empty peppermill. > Would that sound a bit like when you try to use your brain? Hehehe! |
| "Julie Bove" <juliebove@frontier.com>: Mar 02 01:12AM -0800 <ChristKiller@deathtochristianity.pl> wrote in message news:kvei7e9vaesn964f6g3rgl59dpdkqla109@4ax.com... > apart the food you will have burned any additional nutrition you may > have gained. It is all a marketing scheme to get you to buy more crap > that is not needed. I do notice the difference. For years, I bought the disposable pre-filled. Not sure if they still make those or not. I do use a lot of pepper though so one of those didn't last long. If I have to, I will put peppercorns in a plastic bag and crush them. Gives a slightly coarser texture than I want but works in a pinch! |
| Leonard Blaisdell <leoblaisdell@sbcglobal.net>: Mar 02 12:27AM -0800 In article <gdbk7et3dbms9tofms6v0ord51ji7d5t6c@4ax.com>, Bruce > Maybe I'll try witchetty grubs soon. If I do I'll take a picture. > <https://en.wikipedia.org/wiki/Witchetty_grub> I honestly thought about them before spinifex. Then I thought, that's meat from an animal. Bruce wouldn't go for that. I encourage you to explore the option, just because. In the U.S., I'd say that I double dog dare you. leo |
| Bruce <bruce@invalid.invalid>: Mar 02 07:39PM +1100 On Sat, 02 Mar 2019 00:27:16 -0800, Leonard Blaisdell >meat from an animal. Bruce wouldn't go for that. I encourage you to >explore the option, just because. In the U.S., I'd say that I double >dog dare you. I still eat fish, so a grub's ok. |
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