- Stuffed shells for dinner. - 1 Update
- Supper tonight..... rack of lamb - 1 Update
- fried polenta cakes - 3 Updates
- Health Care [WAS: Re: I threw out all the Chocolate Covered Cherries! 2 months out! - 5 Updates
- The joy of 2nd rate produce - 1 Update
- A Good (frozen) Pizza - 3 Updates
- What to serve with salmon patties? - 1 Update
- cocktail hour... - 2 Updates
- Cornbread - MSN: "Veteran went from homelessness to sweet success" - 1 Update
- Pepper Mill - 6 Updates
- Peanuts - 1 Update
| jmcquown <j_mcquown@comcast.net>: Mar 07 01:10PM -0500 On 3/7/2019 5:35 AM, Julie Bove wrote: > I suppose they would be good with a tuna filling. I have done them with > a pierogi filling. Mashed potatoes with onions and cheese, then > smothered with sautéed onions. Yummy but carby! If you like tuna, sure. I've never had pierogi's. Potatoes in pasta never made much sense to me. Jill |
| jmcquown <j_mcquown@comcast.net>: Mar 07 01:07PM -0500 On 3/7/2019 11:45 AM, Ophelia wrote: > but haven't had it for years. beef tongue is also good if done correctly. > == > I am not a big eater anyway, but all that stuff puts me right off:)) I guess Haggis is out of the question, then? ;) Jill |
| tert in seattle <tert@ftupet.com>: Mar 07 05:41PM >> inside. It took them longer to fry that I expected, and more heat as >> well. >Cut them more like shortbread cookies, thinner, rectangular. I did try that with one, sliced it in half and it was really good. thanks! |
| tert in seattle <tert@ftupet.com>: Mar 07 05:49PM >> would be appreciated. I will definitely make polenta again - it's a >> great food on a cold winter day! >one word tert: BACON I was eating my oatmeal this morning and thinking, this oatmeal is all right, but something is missing - and then I realized it was missing a side of bacon |
| tert in seattle <tert@ftupet.com>: Mar 07 05:43PM >> would be appreciated. I will definitely make polenta again - it's a >> great food on a cold winter day! >I like pumpkin seeds on the red sauce. hmmm...pass >Is it snowing there? It is in Bothell. it wasn't yesterday but this morning I woke up to an inch or so and it was still coming down |
| Bruce <bruce@invalid.invalid>: Mar 08 04:42AM +1100 >has served well all these years - if everyone considered the others >likewise, the whole place would be better. I feel it is going to get >worse now that the politics of hate are starting to reign. I don't think there's nothing wrong with being considerate. |
| Bruce <bruce@invalid.invalid>: Mar 08 04:43AM +1100 On Thu, 7 Mar 2019 05:11:56 -0800 (PST), GM >> likewise, the whole place would be better. I feel it is going to get >> worse now that the politics of hate are starting to reign. >Totally agree with you, this "climate of hate" has been the MO of the left - liberals for some time now, it is bearing very ugly fruit... How can you say that when your right-wing president is the nastiest most inconsiderate man who ever held that office? |
| Bruce <bruce@invalid.invalid>: Mar 08 04:44AM +1100 On Thu, 7 Mar 2019 10:36:08 -0500, Dave Smith >> likewise, the whole place would be better. I feel it is going to get >> worse now that the politics of hate are starting to reign. >I shudder at the lack of courtesy I see in young people these days. What a coincidence. I shudder at your lack of courtesy. |
| Bruce <bruce@invalid.invalid>: Mar 08 04:46AM +1100 >denigrate others. Just look what happens here on RFC and it is worse in >other groups. Bullying is a major concern in schools and much is done >with Facebook, and other social media. A lot has to do with (relative) anonimity behind the keyboard. I don't think the usual suspects behave this poorly in real life. They'd be fined, beaten up, ostracized and what not. |
| Bruce <bruce@invalid.invalid>: Mar 08 04:47AM +1100 >>and then the miss the target, so the next one has to hover. >You must have such a hard life with people all around you >disappointing and disgusting you! lol |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 07 09:41AM -0800 On Thursday, March 7, 2019 at 11:02:38 AM UTC-5, Ed Pawlowski wrote: > reading this I had to go to the store. Here is the sunshine was a car > with a Michigan tag on it. I guess they chose not to fill up in 15 > degree weather. The thought of moving makes me a little faint. I think when my husband dies I'm just going to burn down his workshop so I don't have to deal with it. Cindy Hamilton |
| U.S. Janet B. <JB@nospam.com>: Mar 07 09:56AM -0700 On Thu, 7 Mar 2019 07:07:30 -0800 (PST), Cindy Hamilton >The long rise is hardly a new innovation. Bakers have been using >it for centuries. >Cindy Hamilton so have the different kinds flour. Gary doesn't understand that some people like to be able to duplicate some things, or master an art of something. |
| graham <g.stereo@shaw.ca>: Mar 07 10:00AM -0700 On 2019-03-07 8:07 a.m., Cindy Hamilton wrote: > On Thursday, March 7, 2019 at 9:18:32 AM UTC-5, Gary wrote: > The long rise is hardly an innovation. Bakers have been using > it for centuries. They had too before the advent of commercial yeast. |
| Bruce <bruce@invalid.invalid>: Mar 08 04:39AM +1100 On Thu, 07 Mar 2019 09:56:41 -0700, U.S. Janet B. <JB@nospam.com> wrote: >so have the different kinds flour. Gary doesn't understand that some >people like to be able to duplicate some things, or master an art of >something. If you think about something for more than 5 seconds, Gary calls you a snob. |
| Bruce <bruce@invalid.invalid>: Mar 08 04:38AM +1100 >?? Just about anything. |
| jmcquown <j_mcquown@comcast.net>: Mar 07 11:00AM -0500 On 3/7/2019 9:18 AM, Gary wrote: > sometimes. I just whipped up a small batch of honey-bourbon bbq > sauce. I bought this pint in December either 2-3 years ago. I > still have an inch or so left in the bottle. I used to have a recipe for a beef short-rib bourbon stew (a la Emeril Legasse) served with white cheddar grits. I never made it and have lost the recipe over the years. I'd likely buy a couple of those airline size bottles of bourbon if that's the only thing I needed it for. Jill |
| Bruce <bruce@invalid.invalid>: Mar 08 04:36AM +1100 >sometimes. I just whipped up a small batch of honey-bourbon bbq >sauce. I bought this pint in December either 2-3 years ago. I >still have an inch or so left in the bottle. Yes, I can imagine using it in cooking. |
| Bruce <bruce@invalid.invalid>: Mar 08 04:35AM +1100 On Thu, 7 Mar 2019 10:02:50 -0500, jmcquown <j_mcquown@comcast.net> wrote: >> have ptsd? These days? Probably. >While I realize PTSD is a valid disorder I have to wonder how anyone >could develop it while sitting behind a desk. You haven't seen their colleagues. |
| "Ophelia" <OphElsnore@gmail.com>: Mar 07 04:58PM "Jinx the Minx" wrote in message news:q5ri99$ubt$1@dont-email.me... >> Being a super taster is not a good thing. >> But idiots dont see it that way, I have no idea. > How does one know or determine if they are a super taster or not? Apparently if you are sensitive to spicy foods, you're in. == LOL I guess I am in then <g> |
| Jinx the Minx <jinxminx2@yahoo.com>: Mar 07 05:00PM >> experts and food judges excel. > it seems super tasters are pre-disposed to certain cancers as well as > alcoholism. That's a bummer. |
| graham <g.stereo@shaw.ca>: Mar 07 10:06AM -0700 On 2019-03-07 8:38 a.m., Dave Smith wrote: > Funny how some people use super tasting as an excuse to dislike things. > It should be seen as a superior sense of taste. This is where wine > experts and food judges excel. You should see some of the wine tasting notes that I come across. They describe a veritable fruit salad of flavours and distinguish red raspberries, black raspberries or red, black and Bing cherries. I'm sure they can tell a vegan from a vegetarian or omnivore from the smell of their farts! |
| Bruce <bruce@invalid.invalid>: Mar 08 04:32AM +1100 On Thu, 07 Mar 2019 09:34:56 -0600, >>How does one know or determine if they are a super taster or not? >Well it is a easy enough process.... do foods seem more spicy to you >than to others? CK: I don't like spicy foods because I'm a supertaster. Question: How do you know you're a supertaster? CK: Because I don't like spicy foods. |
| Bruce <bruce@invalid.invalid>: Mar 08 04:33AM +1100 >raspberries, black raspberries or red, black and Bing cherries. I'm sure >they can tell a vegan from a vegetarian or omnivore from the smell of >their farts! Yes, they're supersmellers! |
| Bruce <bruce@invalid.invalid>: Mar 08 04:33AM +1100 On Thu, 7 Mar 2019 16:58:34 -0000, "Ophelia" <OphElsnore@gmail.com> wrote: >Apparently if you are sensitive to spicy foods, you're in. >== >LOL I guess I am in then <g> You don't even like pepper. You must be the Mother Of All Supertasters. |
| jmcquown <j_mcquown@comcast.net>: Mar 07 09:41AM -0500 On 3/6/2019 1:03 PM, Dave Smith wrote: > should be checked regularly. > I was not the only with air issues yesterday. There was a car at the air > pump when I arrived and another pulled up while I was doing my tires. I had to add air to mine a few weeks ago. One of my neighbors is a car fanatic so he has all the gadgets. He brought over an electric compressor and inflated the tires for me. :) Jill |
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