- McDonalds - 9 Updates
- Cauliflower Gratin - 6 Updates
- Apple Substitute - 2 Updates
- Nutrition - 2 Updates
- GMO? Organic?? what is your level of knowledge? - 1 Update
- Rachael Ray's wardrobe? - 5 Updates
| jmcquown <j_mcquown@comcast.net>: May 20 10:08AM -0400 On 5/20/2019 9:50 AM, Gary wrote: > destroying the planet. > That sounds so crazy but perhaps you can explain yourself in a > reasonable manner. :) Best guess, Gary: he's talking about plastic straws. Jill |
| "Ophelia" <OphElsnore@gmail.com>: May 20 12:50PM +0100 "Cindy Hamilton" wrote in message news:99b37dba-4859-4514-8a43-498b61f992ff@googlegroups.com... On Sunday, May 19, 2019 at 6:17:43 PM UTC-4, Sheldon wrote: > joint stank of some rug rat just pooped in its nappy. Fast food > joints are the same as dining at day care centers, nasty nappys du > jour at din-din. I don't eat at McDonald's, fool. This is more my speed: <https://mediterrano.com/> I eat lunch there pretty much once every week. Cindy Hamilton == Nice:))) |
| Ed Pawlowski <esp@snet.xxx>: May 20 10:18AM -0400 >> Cindy Hamilton > The Walmart I frequent has a Subway inside their store with a few tables. > But another one that I stop in occasionally has no such dining option. Many of the larger stores have Subway or McD but they expect you to buy their food, not a loaf of bread and lunchmeat from the deli. |
| Gary <g.majors@att.net>: May 20 10:24AM -0400 > Last I was in a McDs a burger cost 15ข. Seems to me that the last time you said that (recently) you claimed 18 cents each or more. If that's true then you have no valid reason to comment on McDonald's after more than 50 years. You have no clue after all that time. Also, your home-ground meat is also mystery meat unless you raise cattle and butcher them yourself. You have no idea about the large cuts of meat that you buy and grind up. The large cuts you buy on sale at a grocery store is the same mystery cattle they grind and sell as ground beast. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 20 07:30AM -0700 On Monday, May 20, 2019 at 8:54:48 AM UTC-5, jmcquown wrote: > >> Whole Paycheck has tables. > > Must be a regional chain. > You do know 'Whole Paycheck' is a euphemism for 'Whole Foods', right? I've never been to Whole Foods; not even one on my side of town. They mainly build in very affluent neighborhoods here. My neighborhood has gotten quite artsy fartsy but we've not reached Whole Foods standards yet. > I can't say whether or not the Super Walmart has a Subway. If it does I > never noticed. I use their pharmacy; get in, get out, go home. :) > Jill The fresh baked bread that Subway does in all their stores is what caught my attention they have a shop inside the one I frequent. Sure is an attention getter! |
| jmcquown <j_mcquown@comcast.net>: May 20 08:49AM -0400 On 5/19/2019 10:29 AM, Cindy Hamilton wrote: >> any resto. The small Tops Market in town here has a nice six table >> dining area near their deli and there's a large outdoor patio with >> tables and chairs. (snippage) > I don't see why you're so fixated on grocery stores. The can be > as filthy as any restaurant. > Cindy Hamilton I don't know about Ann Arbor, but the grocery stores around here don't have "dining nooks", much less outdoor patio seating. Jill |
| Dave Smith <adavid.smith@sympatico.ca>: May 20 10:45AM -0400 On 2019-05-20 6:22 a.m., Cindy Hamilton wrote: > I don't like sheep's milk cheese very much anyway. I had a bout > of food poisoning concurrent with eating sheep-milk cheese and > the taste still reminds me of driving the porcelain bus. Personally, I like sheep milk feta. There is a nice funkiness to it. However, I can appreciate the aversion. I have not had a chili dog since my food poisoning experience about 50 years ago. I have also lost my taste for mussels after seeing my wife as sick from eating them as I had been with that chili dog. |
| Dave Smith <adavid.smith@sympatico.ca>: May 20 10:49AM -0400 On 2019-05-20 8:49 a.m., jmcquown wrote: >> Cindy Hamilton > I don't know about Ann Arbor, but the grocery stores around here don't > have "dining nooks", much less outdoor patio seating. Only a few of the local grocery stores around here have them. They are fairly new stores, but other new stores don't have them. |
| jmcquown <j_mcquown@comcast.net>: May 20 10:57AM -0400 On 5/20/2019 10:18 AM, Ed Pawlowski wrote: >> But another one that I stop in occasionally has no such dining option. > Many of the larger stores have Subway or McD but they expect you to buy > their food, not a loaf of bread and lunchmeat from the deli. According to Sheldon, most major supermarkets have a "dining nook". The Publix here is a large store. It has a nice bakery and deli and they do serve hot and cold food. They make excellent fried chicken and rotisserie chicken (but it's not $5, more like $7.99). They make all kinds of side dishes and some salads. Yes, there's an olive bar. They probably serve cold sandwiches. But, hot or cold, they expect you to select what you want, they wrap it up, slap a price label on it and you head for the checkout stand. No tables. Even if they had tables, I wouldn't want to eat in the supermarket. Jill |
| jmcquown <j_mcquown@comcast.net>: May 20 08:29AM -0400 On 5/19/2019 4:16 PM, Julie Bove wrote: >> Jill > I know how much you like your steamed foods. I can picture you getting > excited about this. You know you're an idiot, right? Jill |
| jmcquown <j_mcquown@comcast.net>: May 20 08:38AM -0400 >> Jill > I saw this episode several weeks ago but it really did not impress me enough > to go through all the different steps just for a cauliflower casserole. I doubt I'll bother cutting the cauliflower florets the way he did (into "steaks" and then trim them). I don't actually care if the florets are totally uniform. Other than that, it doesn't seem like much extra work. I like the fact that it doesn't contain cream and you don't have to make a cheese sauce. Not that I'm looking for a lower fat version, mind you. Jill |
| jmcquown <j_mcquown@comcast.net>: May 20 10:36AM -0400 >>> You know you're an idiot, right? >> My IQ is 136. That's not an idiot. > Somebody just added 100 points to their IQ. I don't know why she thinks snarking about me steaming vegetables is somehow insulting. Of course she has a rather limited cooking repertoire. Lots and lots of recipes involve steaming. I don't suppose she realizes it but when she cooks brown rice for the gardener she's actually steaming it. DOH! Jill |
| "Julie Bove" <juliebove@frontier.com>: May 20 05:43AM -0700 "jmcquown" <j_mcquown@comcast.net> wrote in message news:%4xEE.27713$VI3.20401@fx27.iad... >> I know how much you like your steamed foods. I can picture you getting >> excited about this. > You know you're an idiot, right? My IQ is 136. That's not an idiot. |
| Dave Smith <adavid.smith@sympatico.ca>: May 20 10:47AM -0400 On 2019-05-20 8:43 a.m., Julie Bove wrote: >>> getting excited about this. >> You know you're an idiot, right? > My IQ is 136. That's not an idiot. That's not an idiot. That is a damned lie. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 20 07:54AM -0700 On Monday, May 20, 2019 at 9:44:43 AM UTC-5, Dave Smith wrote: > >> You know you're an idiot, right? > > My IQ is 136. That's not an idiot. > That's not an idiot. That is a damned lie. *SNORT* |
| coltwvu@gmail.com: May 20 07:49AM -0700 I can likely read better than most here. |
| jmcquown <j_mcquown@hotmail.net>: May 20 10:53AM -0400 In article <f1e78098-e907-4bae-9dc9-4c408da8d88b@googlegroups.com>, coltwvu@gmail.com says... > I can likely read better than most here. That's impressive for a google posting tard like you. Jill |
| jmcquown <j_mcquown@hotmail.net>: May 20 10:49AM -0400 In article <b39e8416-cbcc-4f7d-8b5a-18e0a0910366@googlegroups.com>, dsi123@hawaiiantel.net says... > I suspect you might have gone a bit daft. Nobody's talking about 1776. Of course they made biscuits back then but they would be like a dry cookie/cracker - not the Southern biscuit of today. > My guess is that the Southern style biscuit, as we know it, didn't come around until after the American civil war, when self-rising flour became available. As far as self-rising flour goes, that stuff has been popular mostly in the South. The yanks have always preferred to add their own leavening. > https://www.youtube.com/watch?v=m2e-Lxm4Pt4 WHAT DO YOU CALL TWO CHINESE IN A TRANS AM? THE GOOKS OF HAZZARD . |
| jmcquown <j_mcquown@hotmail.net>: May 20 10:51AM -0400 In article <1b5c8d86-6222-4a98-b782-b168e0764132@googlegroups.com>, dsi123@hawaiiantel.net says... > On Friday, May 10, 2019 at 7:08:52 AM UTC-10, dsi1 wrote: > > People here like to purposely act like they don't understand so they can harass others. That's goofy as hell. I once read a British car repair manual with a glossary of Brit car part terms to American. It was quite amusing. The "bonnet" is our trunk. "Wing" is a "fender." "Spanner" equals "Wrench." :) > I made a mistake. "Bonnet" is actually our "hood." A "boot" is our "trunk." Beats me what the Brits call a boot i.e., footwear. DID YOU HEAR ABOUT THE NEW CHINESE COOKBOOK ??? IT'S CALLED 101 WAYS TO "WOK" YOUR DOG Jill |
| "Julie Bove" <juliebove@frontier.com>: May 20 05:45AM -0700 <ChristKiller@deathtochristianity.pl> wrote in message news:3lk4ee1opofn2leui4ftgdchtlnqpqorl3@4ax.com... > fruits. Almost 75 to 80 percent of pesticide residues are removed by > cold water washing. > google it. So then you're still getting some. Right? |
| jmcquown <j_mcquown@comcast.net>: May 20 08:16AM -0400 > cooking every day gets boring and cleaning pots and pans every day is > gross, People who can't tolerate left overs need to think about take > out and likely they do. I have no problem cooking enough for leftovers but my "serving sizes" are never as large as the ones RR prepares. Jill |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: May 20 07:17AM -0700 On Monday, May 20, 2019 at 9:21:28 AM UTC-4, John Kuthe wrote: > > It's rare celebrities accept food from crazed fans. Yeah, she would have > > probably accepted it and when your back was turned, right into the trash. > Possibly! But I would have told her the story of why I invented my own recipe to make Chocolate Covered Cherries because every chocolate covered cherry I ever ate up until mine were flawed for one reason! Because the thing inside was only called a "cherry" because at one time IT USED TO BE! :-( You didn't invent the use of invertase in making chocolate- covered cherries. There's nothing magic about it. > And I decided *I* could do better! So I do! I use REAL FRESH Bing cherries, pit them, soak then in Majic Juice (yes, wine proof liquor is involved!), drain them then wrap each cherry in almond/vanilla flavored powdered sugar YUM, then dip each in REAL Dark Chocolate! Cindy Hamilton |
| jmcquown <j_mcquown@comcast.net>: May 20 10:17AM -0400 > Like she has time to listen to every fan babble about their kitchen experiences. > When she's on tour I'm willing to bet every minute is mapped out of where and > when she'll be somewhere and for how long. I'm sure she's surrounded by security as well as her assistant and scheduler and an entire entourage. If he got close enough to hand her a box of his chocolates it would have been handed off to someone else as she said "Thank you!" and moved on. I sincerely doubt she'd have stopped, tasted a chocolate covered cherry and waxed rhapsodic about what a sublime experience it was. He's a legend in his own mind. :) Jill |
| jmcquown <j_mcquown@comcast.net>: May 20 10:29AM -0400 On 5/20/2019 9:52 AM, U.S. Janet B. wrote: > I've thought that too.. I gather she cooks for Italian family so > maybe that is the way they eat. > Janet US Perhaps that's it, JanetB. The portions appear large. I could maybe eat half of what she's plated, that's it. I'm certainly not adverse to eating leftovers. That's one reason I have a separate freezer. I make homemade freezer dinners using leftovers all the time. My portions are much smaller. :) Jill |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 20 07:34AM -0700 On Monday, May 20, 2019 at 9:17:32 AM UTC-5, jmcquown wrote: > what a sublime experience it was. > He's a legend in his own mind. :) > Jill You nailed it! |
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