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| Bruce <bruce@invalid.invalid>: Mar 05 04:35AM +1100 >>context. The guy was 20 years younger than me and came to fix our car. >>I thought it was unusual. >Just a sign that to him, you are old. Yes. If everybody did it, I'd get used to it. But this was the only time. Even bank staff call you buy your first name here. |
| Janet <Janet@somewhere.com>: Mar 04 11:24AM In article <ge3a57Fg2p4U1@mid.individual.net>, firstname@lastname.oc.ku says... > > In the UK we often say "mash" for making tea. Maybe you don't use that in > > the States. > Where in the UK is this common? Working class Lancashire, 60 years ago when tea was still sold loose and brewed in a teapot. I doubt anybody nowadays says they're going to "mash the tea" with teabags. Janet UK |
| ChristKiller@deathtochristianity.pl: Mar 04 05:33AM -0600 On Mon, 4 Mar 2019 04:23:34 -0000 (UTC), Jinx the Minx >> ____/~~~sine qua non~~~\____ >If you knew even the faintest about Catholicism, you'd know it is >"Catholic", not "catholic". Actually I know more about the catholic religion than 95% of the catholics. The reason I spell it with a c instead of a C is because that is how much I respect the religion, a religion that is 100% based on the rape of a 12 year old girl and spread through fear by the murder and torture of millions of people. So do I think catholics should deserve anything at all? That would have to be a resounding fuck no. They do not even deserve to be alive. Every catholic alive now supports that religion, that means they support how that religion came to be. That means the millions of deaths and tortured people, the raped and molested children, all the money that was ever stolen, all of the wars that were started is all fully supported by every catholic aka christian that now lives today. This is why christians are such horrible people, no matter how nice of a facade they put up it is all a lie. Deep down they are murdering bastards, and that just wont do. -- ____/~~~sine qua non~~~\____ |
| ChristKiller@deathtochristianity.pl: Mar 04 05:36AM -0600 On Mon, 04 Mar 2019 16:28:17 +1100, Bruce <bruce@invalid.invalid> wrote: >>that's just basic education. Learning how to punctuate, capitalize, >>spell. >Starting a sentence with a capital, for instance? :) Good one bruce, LOL but the thing is, this is usenet. I have had this discussion before with several people. Usenet is more like a bulletin board. Where you post notes, letters, reminders, various quips anecdotes or whatever else is on your mind. Punctuation and capitol letters really would not have much meaning on a bulletin board that may sit in an office or on a fridge, and the same applies for usenet. -- ____/~~~sine qua non~~~\____ |
| "Julie Bove" <juliebove@frontier.com>: Mar 04 03:51AM -0800 "Janet" <Janet@somewhere.com> wrote in message news:MPG.36e71b3dd8676a0b989b09@news.individual.net... > and brewed in a teapot. > I doubt anybody nowadays says they're going to "mash the tea" with > teabags. We can buy loose tea here. I've never mashed it though. |
| S Viemeister <firstname@lastname.oc.ku>: Mar 04 12:27PM -0500 On 3/4/2019 10:36 AM, Ophelia wrote: > == > Yorkshire:)) I've never heard it up here or, come to think of it, > anywhere else I have lived:) I haven't spent much time in England (mostly visiting Scottish relatives in London and Manchester), so I guess that's why I haven't heard it. |
| Sjeef <sjeef@DITVERWIJDERENsjeef.nl>: Mar 04 06:17PM +0100 On 2019-03-02 19:11:03 +0000, Bruce said: >> 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. Yes, it's almost the same the English called Bobbies and the French Frogs, and of course the Italians Spaghetti eaters. And so on and on. Just funny names, Nothing to do with racism. For that there were other names. Regards, Gerard Schaefers Recipes in Dutch - https://www.sjeef.nl Homepage in Dutch, English, German and Spanish - https://www.sjeef.eu RSS - https://www.sjeef.nl/Recepten/rssfeed.xml |
| Ed Pawlowski <esp@snet.xxx>: Mar 04 11:03AM -0500 On 3/3/2019 11:04 PM, Julie Bove wrote: >> TALKING ABOUT!!!! > That's not true at all. My daughter actually likes the pre-ground due to > the milder taste. Seems that Mr. Killer has no taste buds and no, he does not know what he is talking about. Ground pepper that commonly comes in a can, is exposed to oxidation. ... When you grind peppercorns in your own pepper mill, you expose the sealed un-oxidized center releasing all of the rich flavor and a variety of benefits. This is why freshly cracked pepper tastes so much better than pepper that has already been ground. Mr. Killer probable eats most meals at the Church Social on weekends and they use the pre-ground pepper and he has gotten used to it. His choice, of course, some people like bland food. Carry on. God Bless! |
| ChristKiller@deathtochristianity.pl: Mar 04 05:14AM -0600 On Sun, 3 Mar 2019 16:04:38 -0800 (PST), dsi1 <dsi123@hawaiiantel.net> wrote: >> ____/~~~sine qua non~~~\____ >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 Have you been like to home depot or any local nursery? They sometimes have those potted plants that are completely full of those small but hot as hell peppers... I was curious one day so I decided to taste one because I was unsure of the heat.. I just bit into it just to get a sample of the flavor and that was so hot I could like barely breathe.. And that was just from a small taste... -- ____/~~~sine qua non~~~\____ |
| ChristKiller@deathtochristianity.pl: Mar 04 05:15AM -0600 On Mon, 04 Mar 2019 20:51:11 +1100, Bruce <bruce@invalid.invalid> wrote: >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. By "fake wasabi" do you just mean horse radish? -- ____/~~~sine qua non~~~\____ |
| ChristKiller@deathtochristianity.pl: Mar 04 05:19AM -0600 On Sun, 3 Mar 2019 20:09:06 -0800, "Julie Bove" >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! yes I am familiar with ginger, I grow the stuff. I have made pumpkin spice many times and at times made too much and just stored it in the cabinet, only to come back later and realize that the ginger in it is basically "flat" with no flavor at all. -- ____/~~~sine qua non~~~\____ |
| ChristKiller@deathtochristianity.pl: Mar 04 05:24AM -0600 On Sun, 3 Mar 2019 20:04:20 -0800, "Julie Bove" >> TALKING ABOUT!!!! >That's not true at all. My daughter actually likes the pre-ground due to the >milder taste. The milder tastes is because of the grind not because of the age.. The finer the grind the more taste.. for instance cayenne pepper is actually just red pepper finely ground The spicy chili pepper known most famously in Mexican and Indian cuisines is indeed cayenne, though it is also red. There is no distinction between cayenne and red pepper aside from the name. Some manufacturers use one name over the other to distinguish the grade of "heat" of the pepper powder, but this distinction is not universal. To clear any confusion in the kitchen, if a recipe calls for cayenne, it means red, and if it calls for red, it means cayenne. They are unmistakably interchangeable https://www.ehow.com/about_5457205_cayenne-pepper-same-red-pepper.html -- ____/~~~sine qua non~~~\____ |
| Bruce <bruce@invalid.invalid>: Mar 04 10:25PM +1100 On Mon, 04 Mar 2019 05:15:46 -0600, >>leaves fast, whereas most chili peppers are creepers that take their >>time to build up and also to leave. >By "fake wasabi" do you just mean horse radish? Yes, I think that's always the main ingredient. It's called "wasabi" on the packaging though. |
| Bruce <bruce@invalid.invalid>: Mar 04 10:29PM +1100 On Mon, 4 Mar 2019 03:27:50 -0800 (PST), Cindy Hamilton >scrambled eggs with jalapenos, but I omit the seeds. What I'm >looking for is a grassy pepper flavor with moderate heat. >Other dishes, I want all the heat and leave the seeds in. Yeah, that makes sense. Personally, I'd always leave the seeds in and use less chili pepper if necessary. |
| "Julie Bove" <juliebove@frontier.com>: Mar 04 03:53AM -0800 <ChristKiller@deathtochristianity.pl> wrote in message news:e92q7ep44rp13g57ftt0h4lngg3pv5q322@4ax.com... > spice many times and at times made too much and just stored it in the > cabinet, only to come back later and realize that the ginger in it is > basically "flat" with no flavor at all. Same with pepper. |
| "Julie Bove" <juliebove@frontier.com>: Mar 04 03:55AM -0800 <ChristKiller@deathtochristianity.pl> wrote in message news:jg2q7ep3t6pbdr42i3ta98q9j2cl8b96cu@4ax.com... >>milder taste. > The milder tastes is because of the grind not because of the age.. The > finer the grind the more taste.. Nope. > means red, and if it calls for red, it means cayenne. They are > unmistakably interchangeable > https://www.ehow.com/about_5457205_cayenne-pepper-same-red-pepper.html I rarely use either. Don't care. |
| ChristKiller@deathtochristianity.pl: Mar 04 05:55AM -0600 On Mon, 04 Mar 2019 22:29:38 +1100, Bruce <bruce@invalid.invalid> wrote: >>Other dishes, I want all the heat and leave the seeds in. >Yeah, that makes sense. Personally, I'd always leave the seeds in and >use less chili pepper if necessary. Now let me give you a recipe and give me your opinion as to weather you go seeds or no seeds... The recipe is simple Ingredients Jalapeno peppers cream cheese maple syrup bacon Cut the peppers in half scrape (or not scrape) the seeds and ribs out, fill with a cream cheese maple syrup mixture wrap in bacon Place in an oven until bacon is crisp Now tell me would you scrape the seeds out or not scrape the seeds out? -- ____/~~~sine qua non~~~\____ |
| Janet <Janet@somewhere.com>: Mar 04 11:15AM You asked earlier but in the interests of science research I waited until I'd timed it My pepper grinder can fill a teaspoon in 9 seconds. Janet UK |
| Bruce <bruce@invalid.invalid>: Mar 04 10:16PM +1100 > You asked earlier but in the interests of science research I waited >until I'd timed it > My pepper grinder can fill a teaspoon in 9 seconds. That's just not good enough. I need 8 seconds max. |
| ChristKiller@deathtochristianity.pl: Mar 04 05:50AM -0600 >until I'd timed it > My pepper grinder can fill a teaspoon in 9 seconds. > Janet UK If you use a coffee grinder whether it is a burr grinder or a bladed grinder you will always have a electric pepper grinder. And one that is serious about coffee will always have a coffee grinder. -- ____/~~~sine qua non~~~\____ |
| ChristKiller@deathtochristianity.pl: Mar 04 05:08AM -0600 On Sun, 3 Mar 2019 21:56:44 -0800, "Julie Bove" >> 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 Wow are you serious with that? Ask yourself how can you tell if a pizza has a leavening? Does it bubble when cooking? That is a sure fire way of knowing weather a pizza has some type of yeast in it. When it is cooked in a very hot oven bubbles will form over the pizza. There is a special tool that we used in order to pop those bubbles because they could get real big and push all the topping to one side. So we had to pop those bubbles. Thin crust pizzas (the premade ones) never bubbled. But back to you. You of all the news outlets chose fox as your source of information? First television news media is complete crap. They will do whatever or say whatever just so that you will watch their commercials From your article @ fox "The best way to get a pizza crust really thin is to sheet the dough into the pan, which is done by most professionals using a dough roller. " I will say that in some industrial setting where they premake their crusts they may use rollers or more precisely machines will roll the dough. However such as in a dominos pizza shop there are no rollers at all. In order to make a thin crust you would first press in on the inside of the outer edge and sort of roll your fingers under to make a lip in the dough. then with the outside edges of your hands you place then on either side of the dough inside the grove of the lip you made. Then slowly you begin to stretch the dough by sliding your hands apart and spinning the dough. eventually you can pick up the dough and "slap" it back and fourth in your hands creating a very thin pie shaped dough. And that is the way that the ball bounces!! -- ____/~~~sine qua non~~~\____ |
| Jinx the Minx <jinxminx2@yahoo.com>: Mar 04 04:26PM >> 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. I've never used tortillas or pitas for pizza crust, but I oftentimes use naan bread. It works great. |
| "Julie Bove" <juliebove@frontier.com>: Mar 04 03:48AM -0800 <ChristKiller@deathtochristianity.pl> wrote in message news:9u0q7e1up709ss8ss9r8c8ir13js8j84j2@4ax.com... >>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 > Wow are you serious with that? Yeah. I even looked at the Dominos website. I'll post the link. https://www.dominos.com/en/pages/content/nutritional/ingredients.jsp# The ingredients even list leavening! Now you might find some flatbread pizzas that don't have leavening but that's not a standard pizza. *All* pizza crust has leavening. You're an idiot if you think it doesn't. > used in order to pop those bubbles because they could get real big and > push all the topping to one side. So we had to pop those bubbles. Thin > crust pizzas (the premade ones) never bubbled. You ARE an idiot. What you refer to is likely called a docking tool. I have one for making crackers. I don't like thin crust pizza. I don't even like pizza very much. Not even what I make from scratch. I do make good pizza. I think being married to an Italian all those years put me off of pizza. Not that I liked it much before I married him. I didn't. > of information? First television news media is complete crap. They > will do whatever or say whatever just so that you will watch their > commercials I just threw up the first link that I saw. Now I put up another. The Dominos website itself. Like I said... I was married to an Italiam *and* I've been baking from scratch since I was 8. > I will say that in some industrial setting where they premake their > crusts they may use rollers or more precisely machines will roll the > dough. Who cares? I don't eat that crap. > slowly you begin to stretch the dough by sliding your hands apart and > spinning the dough. eventually you can pick up the dough and "slap" it > back and fourth in your hands creating a very thin pie shaped dough. I only put that link up to show you the ingredients. I do not slap my dough or spin it. I think that's pretty much all for show. Let your dough rest for long enough. It won't shrink back on itself and you can roll it or pat it out or whatever as thin as you like. > And that is the way that the ball bounces!! It must have bounced off your head and knocked some brain cells out. |
| U.S. Janet B. <JB@nospam.com>: Mar 04 09:54AM -0700 On Mon, 4 Mar 2019 06:00:52 -0800 (PST), Nancy2 >of apple recipes...I will see if a search will turn it up. It suggests just a dusting of powdered sugar on >top, but certainly could use a glaze. >N. N. No biggie. I look forward to seeing it. :-) Janet US |
| Gary <g.majors@att.net>: Mar 04 11:23AM -0500 Maisie wrote: > Gay? Tired of being alone. Not looking for games, hassles, casual ****, hookups, time wasters. Age is not a factorHonesty, sincerity, character,... Well there ya go, Popeye. ;) |
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