- Dinner tonight 3/1/2019 - 8 Updates
- The best easy to make quick snack EVER - 3 Updates
- Pepper Mill - 2 Updates
- what do you like to serve with scallops? - 3 Updates
- Peanuts - 3 Updates
- green onions; a bunch of not the best looking ones are $1.69 cdn. - 4 Updates
- Ping: Boron - 1 Update
- What do you suck at? - 1 Update
| Sqwertz <sqwertzme@gmail.invalid>: Mar 01 05:45PM -0600 On Fri, 1 Mar 2019 17:45:11 -0500, jmcquown wrote: > for dinner tonight. No eating utensils required (although I do have > some corn cob holders). I'll need lots of napkins for the ribs! > What's for dinner at your house? No five stars followed by "I can't wait to try/use it!". I read three of those already today (one was based just on the smell). And by "ribs", I assume you mean pork? Here in TX that's beef by default. But sometimes you still have ask "back ribs or short ribs". -sw -sw |
| "cshenk" <cshenk1@cox.net>: Mar 01 05:46PM -0600 jmcquown wrote: > some corn cob holders). I'll need lots of napkins for the ribs! > What's for dinner at your house? > Jill Tonight was some leftover stir fry veggies with mushrooms and a cup of the 'ragout' tomato curry soup. Small rice balls (1/8cup each) with steamed then mashed butternut squash centers. |
| ChristKiller@deathtochristianity.pl: Mar 01 05:48PM -0600 On Fri, 1 Mar 2019 17:45:11 -0500, jmcquown <j_mcquown@comcast.net> wrote: >some corn cob holders). I'll need lots of napkins for the ribs! >What's for dinner at your house? >Jill I have some left over refried beans from some soft tacos I made the other day, so I am thinking maybe some cheesy bean quesadilla's. With jack/colby/mozzarella -- ____/~~~sine qua non~~~\____ |
| "Julie Bove" <juliebove@frontier.com>: Mar 01 04:01PM -0800 "jmcquown" <j_mcquown@comcast.net> wrote in message news:5CieE.7833$ye7.6682@fx01.iad... > dinner tonight. No eating utensils required (although I do have some corn > cob holders). I'll need lots of napkins for the ribs! > What's for dinner at your house? I'm doing the pot roast tonight. There were enough leftovers to where I didn't need it last night. Potatoes, carrots and green beans, all roasted, to go with. |
| U.S. Janet B. <JB@nospam.com>: Mar 01 05:16PM -0700 On Fri, 1 Mar 2019 17:45:11 -0500, jmcquown <j_mcquown@comcast.net> wrote: >some corn cob holders). I'll need lots of napkins for the ribs! >What's for dinner at your house? >Jill Home made spaghetti sauce from the deep freeze and a pasta. Salad. Janet US |
| jmcquown <j_mcquown@comcast.net>: Mar 01 07:26PM -0500 On 3/1/2019 6:45 PM, Sqwertz wrote: > default. But sometimes you still have ask "back ribs or short > ribs". > -sw Yep, pork ribs. These are baby back ribs. I've still never bought beef short ribs. I saw some at Publix last week. I forget the price but it seemed exhorbitant. There was nothing to them. Three beef short ribs, mosty fat and bone from what I could see. I do like beef ribs. Had them (dry rub) along with some pork ribs with sauce at The Rendezvous in Memphis in the 1980's; it was a company paid luncheon. I noticed on the menu they also served lamb ribs (dry rub) that sounded interesting. I sure as heck wouldn't want to try lamb ribs slathered in any kind of BBQ sauce. Anyway, BBQ (the sauced ribs variety) really is a rare occurence for me. I like it, just don't think about it very often. Odd for someone who has lived in the South for quite a while. ;) Jill |
| Ed Pawlowski <esp@snet.xxx>: Mar 01 07:46PM -0500 On 3/1/2019 5:45 PM, jmcquown wrote: > some corn cob holders). I'll need lots of napkins for the ribs! > What's for dinner at your house? > Jill Scallops tonight. Dry pack, but previously frozen, wild caught from New Jersey. 16 scallops (1 pound) was $24, but oh, so good. There was a little bacon grease from breakfast and I left it. Added butter, seared one side, added garlic, seared the other side. Put them on a plate and poured in some white wine and fresh squeezed OJ, reduced. Served with bruchetta, garden salad, Pinot Grigio. Delicious! It was also a nice night to eat out on the lanai. Quiet and calm. As for the ribs, I'm making a couple of racks Sunday. |
| Bruce <bruce@invalid.invalid>: Mar 02 11:48AM +1100 >butter, seared one side, added garlic, seared the other side. Put them >on a plate and poured in some white wine and fresh squeezed OJ, reduced. >Served with bruchetta, garden salad, Pinot Grigio. Delicious! Sounds very good. I won't even complain about the OJ. |
| jmcquown <j_mcquown@comcast.net>: Mar 01 06:52PM -0500 On 3/1/2019 6:25 PM, graham wrote: >> really want yogurt in their lunchboxes? >> Jill > Or carrot sticks, for that matter! Carrot sticks or a bag of those shaved "baby" carrots, maybe with some celery sticks... I somehow can't imagine children really craving them for their lunch. Then again, I've never had children. I do know how I'd have reacted as a child if my mother had packed such things for my lunch. Can you say "cringe"? :) FWIW, my mother did tell me she'd never tasted yogurt and couldn't imagine liking it so, 2019 Go-Gurt advertising aside, I was spared her ever trying to make me take yogurt for lunch. ;) I *do* sometimes use plain yogurt to cook with. Jill |
| Dave Smith <adavid.smith@sympatico.ca>: Mar 01 07:05PM -0500 On 2019-03-01 6:02 p.m., jmcquown wrote: > On 3/1/2019 3:30 PM, itsjoannotjoann@webtv.net wrote: s far as my taste buds go. >> glass of milk, and enjoy. > LOL I sometimes see jars of swirled PB and grape jelly at the store, I > never noticed the brand. Seems to me it's geared towards kids. ;) I have never seen it in a store here, but I do remember seeing it at breakfast buffets at American motels. |
| jmcquown <j_mcquown@comcast.net>: Mar 01 07:43PM -0500 On 3/1/2019 7:05 PM, Dave Smith wrote: >> never noticed the brand. Seems to me it's geared towards kids. ;) > I have never seen it in a store here, but I do remember seeing it at > breakfast buffets at American motels. LOL I've been in a few American Motels/Hotels (no comment from the peanut gallery, please!) and I've never seen anything like that combo PB and Grape Jelly jar at a breakfast buffet. Scrambled eggs, bacon, sausage in steam tables, yes. Replenished frequently. Waffle batter in a pitcher and a waffle iron with instructions on how to use it. Some places even have hash browns or something like potatoes O'Brien on the steam table. There were always different types of bread and a toaster, bagels and muffins. Sometimes cold pastries. Little boxes of cold cereal. Dispensers for coffee, milk, tea, juice, water, etc. I never once saw a jar of peanut butter, much 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. ;) Jill Jill |
| penmart01@aol.com: Mar 01 07:26PM -0500 On Sat, 02 Mar 2019 09:00:24 +1100, Bruce <bruce@invalid.invalid> wrote: >>And always refill before they're empty, before they're grinding metal >>against metal. >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. |
| Bruce <bruce@invalid.invalid>: Mar 02 11:39AM +1100 >>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. Would that sound a bit like when you try to use your brain? |
| Dave Smith <adavid.smith@sympatico.ca>: Mar 01 07:03PM -0500 On 2019-03-01 5:35 p.m., graham wrote: >> Agreed, I cook the bacon first. > Better still, don't use bacon in the first place. Its strong flavour > overpowers the delicate sweetness of the shellfish. Sorry, but I have to say that, mild or not, scallops or shrimp wrapped in bacon, brushed with BBQ sauce and grilled are delicious. |
| Bruce <bruce@invalid.invalid>: Mar 02 11:07AM +1100 On Fri, 1 Mar 2019 19:03:24 -0500, Dave Smith >> overpowers the delicate sweetness of the shellfish. >Sorry, but I have to say that, mild or not, scallops or shrimp wrapped >in bacon, brushed with BBQ sauce and grilled are delicious. Bacon would overpower the scallops to no end. |
| Ed Pawlowski <esp@snet.xxx>: Mar 01 07:36PM -0500 On 3/1/2019 7:03 PM, Dave Smith wrote: >> overpowers the delicate sweetness of the shellfish. > Sorry, but I have to say that, mild or not, scallops or shrimp wrapped > in bacon, brushed with BBQ sauce and grilled are delicious. dSure they are, but it overwhelms the scallops. It woult taste about the same with a cheap filler instead. Had scallops tonight, no bacon! |
| Bruce <bruce@invalid.invalid>: Mar 02 10:44AM +1100 >here put them out in big buckets, eat all you want... natcherly they >put out the salty ones, peeps drink more. I buy unsalted, still has >no effect on my case a month Crystal Palace bill. Why do you sometimes say you never drink alcohol and other times you tell us about your cases of vodka? Just curious. >the floor. I don't like peanuts all that much, I much prefer >pistachios. I prefer the pistachios from California, those from >Turkey can't compete. Yeah, they're good. I think I like all nuts. I'm making nut burgers soon. That might sound like a vegetarian nightmare, but they can be quite good. |
| Bruce <bruce@invalid.invalid>: Mar 02 10:45AM +1100 On Fri, 01 Mar 2019 16:29:10 -0600, >I bought about 3-4 lbs every couple of weeks for months of raw peanuts >took them home and air fried/roasted them but then I stopped because >peanuts have shit loads of calories... I believe that pecans are one of the nuts that are lowest in calories. |
| "Julie Bove" <juliebove@frontier.com>: Mar 01 04:20PM -0800 "Sqwertz" <sqwertzme@gmail.invalid> wrote in message news:1vucuk6f5dyxk$.dlg@sqwertz.com... > you the "security question". You'll know it when you hear it. And > don't bow your head and mumble the answer, or then I'll REALLY go > K.Lewis on you. That may be but they weren't there on Wed. and I'm not driving back just for those! >> Yes, I could get them online but they're more money. > But, but.... a couple months ago you insisted that you get the same > prices online as you do in the stores?!?!? I'm so confused now. What I meant was... You have to place a minimum order for free shipping. I don't need anything else now so won't order. And... The price for those are cheaper at other stores. |
| "Julie Bove" <juliebove@frontier.com>: Mar 01 04:08PM -0800 "Jinx the Minx" <jinxminx2@yahoo.com> wrote in message news:q5bqi0$p3u$1@dont-email.me... >> do. > Have you ever thought of buying untrimmed celery? It's always half the > price. Both celery and green onions have gone way up in price. And sometimes I have to buy far more green onions than I want. My recent problem with untrimmed celery is that it's super skinny. I like to eat it stuffed and skinny doesn't work so well there/ |
| "Julie Bove" <juliebove@frontier.com>: Mar 01 04:09PM -0800 "Jinx the Minx" <jinxminx2@yahoo.com> wrote in message news:q5c257$9si$1@dont-email.me... > Agreed. And I won't make soup without those celery tops! Those who buy > the > hearts are missing out. I love the leaves in soup but these days there aren't many leaves left on so I keep dried leaves. |
| "Julie Bove" <juliebove@frontier.com>: Mar 01 04:11PM -0800 "Jinx the Minx" <jinxminx2@yahoo.com> wrote in message news:q5c3n6$jno$1@dont-email.me... >> $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 can't remember the price at Walmart yesterday but high enough that I wouldn't buy it. |
| "Julie Bove" <juliebove@frontier.com>: Mar 01 04:16PM -0800 <ChristKiller@deathtochristianity.pl> wrote in message news:bc5j7elrgl5lgkt5iqojhi18ta2jgv37bj@4ax.com... > Water at least once a week always dump excess water after it has all > drained. These plants do very well outside, I have had mine outside > all winter and we have had a couple freezes and they did just fine. Doesn't always work here. I have a big planter that I use for tomatoes and onions. Our growing season is short so my tomatoes are from larger plants. Onions are from sets. Some winters, the onions keep. Everything died off this year. Waaay too cold. |
| U.S. Janet B. <JB@nospam.com>: Mar 01 05:12PM -0700 On Fri, 01 Mar 2019 18:33:44 -0500, Boron Elgar >seasons, trying other soil methods meanwhile. At my old house, I used >to have a guy who came every spring and did it all for me. He was a >nice guy and I miss him. I can't schlepp anymore either. I moved the bag of Costco potting soil this morning. I kind of walked the bag instead of lifting it. It's funny. My husband just this moment said the neighbors might report us for the bright light. ;-)) I don't overwinter anything in the house anymore. I am just too neglectful. I purchased a rosemary plant last year that is supposed to survive our winter temperatures, "Hill Hardy." We'll see. I've got everything set up, it is the seed's responsibility to grow now. Later Janet US |
| Leonard Blaisdell <leoblaisdell@sbcglobal.net>: Mar 01 03:43PM -0800 > > that whole skin off in seconds. maybe i should try a boning knife. > Buy yourself a good "fillet knife." Somewhat long, curved and > razor sharp. Get a good one, don't get cheap. Fiskars makes good ones. I have one, but I usually remove fish skin at home with a plain old Henckels boning knife. It's right there in the block, and I don't to have to sort through my fishing gear for the Fiskars. One wants a relatively flexible and thin blade. Yeah, and sharp. You can pick up the knack after hacking a couple of fish up. They're still edible, just ugly. leo |
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