- Ping: Boron - 1 Update
- McRat? - 1 Update
- please help identify this food - 1 Update
- Pepper Mill - 11 Updates
- A Good (frozen) Pizza - 2 Updates
- favourite salad dressings - 3 Updates
- what do you like to serve with scallops? - 4 Updates
- Baked Indian Pudding - my first time - 1 Update
- To the appliance store again - 1 Update
| Boron Elgar <boron_elgar@hotmail.com>: Mar 02 05:22PM -0500 On Sat, 02 Mar 2019 10:06:21 -0700, U.S. Janet B. <JB@nospam.com> wrote: >>at all well. It's a pity because roast chicken stuffed with tarragon is >>delicious but hardly a mid-summer dish. I freeze it for winter use. >my tarragon does (did) the same until the horseradish took over. I have the horseradish in a tub to imprison it, even so, it has shown up in a tub a couple yards away. |
| dsi1 <dsi123@hawaiiantel.net>: Mar 02 02:21PM -0800 On Friday, March 1, 2019 at 10:02:50 PM UTC-10, Ophelia wrote: > scary. Elephants? I don't trust 'em. > === > True enough. I guess I just don't expect it in USA:)) Boy that's for sure! You also don't expect to see a guy shooting an elephant on TV. Also strange was that the guy was using an archaic Winchester repeating rifle to kill the beast. The whole scene traumatized the state. The worst thing was that it must have taken a while to kill the elephant. It's a horrible thing to kill an animal by repeatedly shooting it. The job took 86 bullets. |
| dsi1 <dsi123@hawaiiantel.net>: Mar 02 02:03PM -0800 On Friday, March 1, 2019 at 10:10:06 AM UTC-10, tert in seattle wrote: > >Soy bacon actually tastes like bacon but it is very crisp. If you don't like > >crisp bacon, you won't like it. > this was flaccid "bacon" This morning we had some "Spam bacon" and eggs with fried rice. The Spam was cut with a large vegetable peeler and fried crisp. https://www.amazon.com/photos/shared/u0qy_hAlRb2aefoHmEtwwQ.pjZGjX7JUMmLvO2wwvgvOn |
| Sqwertz <sqwertzme@gmail.invalid>: Mar 02 02:44PM -0600 On Fri, 1 Mar 2019 14:03:05 -0000, Janet wrote: > One-handed touch button, perfect for anyone with arthritis or a weak > grip.It's one of my favourite kitchen gadgets, so much so I have given > them to all my kids. Thanks. They're a little more expensive than others on U.S. Amazon and slightly lower in reviews stars, but I'll keep them in mind. How fast do they crank out pepper - a U.K. teaspoon in 4 or less seconds? -sw |
| Bruce <bruce@invalid.invalid>: Mar 03 07:52AM +1100 On Sat, 2 Mar 2019 14:44:26 -0600, Sqwertz <sqwertzme@gmail.invalid> wrote: >and slightly lower in reviews stars, but I'll keep them in mind. >How fast do they crank out pepper - a U.K. teaspoon in 4 or less >seconds? Because time is of the essence! |
| Sqwertz <sqwertzme@gmail.invalid>: Mar 02 03:00PM -0600 On Fri, 01 Mar 2019 07:56:45 -0700, U.S. Janet B. wrote: > how can you people break a pepper mill? Easy - they make them cheaper and cheaper every year (or day). Not like they did 20 and 40 years ago. My 20 year old grinder (and shaker) was $8/set. It was a cheapo at Target, but refuses to die. It works OK, but I really don't like it (small capacity, grind adjustment keeps loosening). And now that I have serious nerve pain in my hand/forearm (and now spreading to the other one), I can finally justify buying a new one - electric this time. And hopefully get some use out of it before I amputate these damned things myself and won't be able to cook at all. -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Mar 02 03:03PM -0600 On Fri, 1 Mar 2019 12:37:51 -0700, graham wrote: >> 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!!! Nah, that's not it (for me at least, maybe for Julie though). These just suck. The threads on the hopper is also the part that rotates to grind. It's a shitty design made worse with plastic. -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Mar 02 03:06PM -0600 >>You nailed it! > And always refill before they're empty, before they're grinding metal > against metal. That should be impossible with any competent grinder. The two mechanisms should never be close enough to touch each other. Anybody who claims to have been Master Machinist should know that. -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Mar 02 03:07PM -0600 >>That would be the dumbest design ever. > Bruthe is truly a dumb POS, only a dumbest the likes of you would > grind an empty peppermill. Every empty pepper mill that's empty should spin freely without any friction. Are you really that dumb? -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Mar 02 03:13PM -0600 On Fri, 01 Mar 2019 08:11:20 -0600, > Now I just buy the precracked pepper in the little red and tins and I > am perfectly happy. You will not taste a difference.... Yes, you most certainly will. There's actually one thing I make that I insist on using 2+ month-old pre-ground pepper - my salt and pepper roasted cashews. Because the flavor is THAT different. I pre-grind a lot at one time and save it just for that purpose (rather than buying stale pepper). -sw |
| Bruce <bruce@invalid.invalid>: Mar 03 08:15AM +1100 On Sat, 2 Mar 2019 15:07:47 -0600, Sqwertz <sqwertzme@gmail.invalid> wrote: >> grind an empty peppermill. >Every empty pepper mill that's empty should spin freely without any >friction. Are you really that dumb? Yes. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Mar 02 01:27PM -0800 On Saturday, March 2, 2019 at 3:11:47 PM UTC-6, Sqwertz wrote: > > am perfectly happy. You will not taste a difference.... > Yes, you most certainly will. > -sw I gotta agree. The first time I had freshly ground pepper was at a restaurant. The guy came over with a pepper grinder about the size of a table leg but boy, what a difference! Convinced me that week to go out and buy a pepper mill and have never looked back. When I need a quantity of fresh ground black pepper I will put peppercorns in a coffee grinder reserved just for spices. The aroma when I take the top off is heady for sure. |
| ChristKiller@deathtochristianity.pl: Mar 02 03:52PM -0600 On Sat, 2 Mar 2019 13:27:29 -0800 (PST), "itsjoannotjoann@webtv.net" >When I need a quantity of fresh ground black pepper I will put peppercorns in >a coffee grinder reserved just for spices. The aroma when I take the top off >is heady for sure. dudes what ever you have to tell yourselves is fine with me, quite frankly IDGAF -- ____/~~~sine qua non~~~\____ |
| Bruce <bruce@invalid.invalid>: Mar 03 08:59AM +1100 On Sat, 02 Mar 2019 15:52:55 -0600, >>is heady for sure. >dudes what ever you have to tell yourselves is fine with me, quite >frankly IDGAF We're supposed to read all your rants, but when someone else says something YDGAF. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Mar 02 01:37PM -0800 > what do you mean good frozen pizza? There is no such thing. Too much > added crap and chemicals. Makes the pizza taste like crap. Try a Newman's Own frozen pizza. > dress the pizza with sauce then cheese then toppings or do it whatever > hell the way that you want then put it in the airfryer or oven for 6-8 > minutes at 400 degrees and you have a delicious thin crust pizza. Nope. If I'm going to go to all that trouble of making my own I'll either opt for a Newman's or just head to the pizza joint. > Now quit buying that frozen crap. You are making my taste buds weep > with agony... When you've had a Newman' Own then you can come back a lecture us. |
| ChristKiller@deathtochristianity.pl: Mar 02 03:55PM -0600 On Sat, 2 Mar 2019 13:37:30 -0800 (PST), "itsjoannotjoann@webtv.net" >> minutes at 400 degrees and you have a delicious thin crust pizza. >Nope. If I'm going to go to all that trouble of making my own I'll either >opt for a Newman's or just head to the pizza joint. all that trouble? it takes all of 5 minutes and if you have an airfryer it will be heated by that time the cooking takes 7 and you have a 12 minute pizza vs delivery which takes 30-45 or go to the store and spend just as much time -- ____/~~~sine qua non~~~\____ |
| Sqwertz <sqwertzme@gmail.invalid>: Mar 02 03:24PM -0600 On Fri, 01 Mar 2019 07:25:19 -0600, >>like minded people. But here you're just an annoying asshole who >>made half the killfiles in near-record time. > Well the thing here is the gluten will actually degrade the flavor, Lay of the bullshit trying to justify your kookyness. > the protein that is gluten will very much "sour" what is otherwise a > perfect flavor. You've got 4 other ingredients in there with sourness, and nothing that normally contains with gluten (duh). > And just because you are prejudiced against what you thing is evil > magic I am sorry... This, coming from the hypocrite who calls himself ChristKiller@deathtochristianity.pl -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Mar 02 03:29PM -0600 On Fri, 1 Mar 2019 10:40:43 -0500, Ed Pawlowski wrote: > If it was bad, God would not have made gluten. The communion host also > has gluten in it but it is blessed, thus you can have holy water and > holy gluten. The Pope put his foot down and forbade the gluten-free wafers a couple years ago, IIRC. That's probably when our friend here adopted his Usenet nick. -sw |
| ChristKiller@deathtochristianity.pl: Mar 02 03:49PM -0600 On Sat, 2 Mar 2019 15:24:11 -0600, Sqwertz <sqwertzme@gmail.invalid> wrote: >>>made half the killfiles in near-record time. >> Well the thing here is the gluten will actually degrade the flavor, >Lay of the bullshit trying to justify your kookyness. No bullshit here >> perfect flavor. >You've got 4 other ingredients in there with sourness, and nothing >that normally contains with gluten (duh). Well now that is EXACTLY what is key now isn't it... If something starts off naturally without gluten and gets gluten into it without having any gluten ingredients then just ask yourself what else could be in it? Gluten free food is prepped, handled, and packaged with care so as to not cross contaminate with ANYTHING. Because ANYTHING can be contaminated with gluten. So gluten free foods will be more natural and less processed and processed in a more sterile environment. See the problem we are having between you and I is that you are a christian or some other kind of theist and you think your fairy will not allow you to be wrong and will cause you to be more intelligent because you believe in that fairy. Now I DID NOT start this bullshit but you did. If you wish to be further put down then please by all means continue with your bullshit. I promise you I will make you feel just as ignorant and stupid as every other theist in this entire world actually are. >> magic I am sorry... >This, coming from the hypocrite who calls himself >ChristKiller@deathtochristianity.pl I can see you did not at all understand what I said, typical -- ____/~~~sine qua non~~~\____ |
| lucretiaborgia@fl.it: Mar 02 04:19PM -0400 On Sun, 03 Mar 2019 06:17:23 +1100, Bruce <bruce@invalid.invalid> wrote: >>Oh okay, wonder why he doesn't feel they are sentient animals? >You shouldn't talk. You pretend to be an animal lover, but you have >meat coming out of all your orifices. So it alright so long as you don't profess to love animals? |
| Bruce <bruce@invalid.invalid>: Mar 03 07:30AM +1100 >>You shouldn't talk. You pretend to be an animal lover, but you have >>meat coming out of all your orifices. >So it alright so long as you don't profess to love animals? Only a very mentally disturbed person kills and eats what they say they love. |
| Ed Pawlowski <esp@snet.xxx>: Mar 02 04:03PM -0500 On 3/2/2019 3:30 PM, Bruce wrote: >> So it alright so long as you don't profess to love animals? > Only a very mentally disturbed person kills and eats what they say > they love. True, but few people have a personal relationship with the pigs in the factory. They don't think of that rack of ribs as an animal part, just food. |
| Bruce <bruce@invalid.invalid>: Mar 03 08:15AM +1100 >True, but few people have a personal relationship with the pigs in the >factory. They don't think of that rack of ribs as an animal part, just >food. Yes, there's something psychopathic about that. |
| songbird <songbird@anthive.com>: Mar 02 03:48PM -0500 jmcquown wrote: ... > cooking I'm betting they made large quantities and added more salt to > account for long-term storage. Not being familiar with puddings, I'd > have to wonder are the results supposed to be custardy or bready? good point on the salt. i was thinking at first that it was because they worked a lot harder back then and sweated it out... songbird |
| Ed Pawlowski <esp@snet.xxx>: Mar 02 03:14PM -0500 On 3/2/2019 1:43 PM, Gary wrote: > 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. :) Depends on the room size. Ours is a 47" that used to be in the family room. It is on the opposite wall from the bed on top of a dresser, comfortable to watch from bed. |
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