Thursday, May 30, 2019

Digest for rec.food.cooking@googlegroups.com - 25 updates in 10 topics

Gary <g.majors@att.net>: May 30 08:53AM -0400

Sqwertz wrote:
> much taste at all, and if they do, not of anything you'd want to
> drink. Adding sugar "activates" the flavor somehow. Perhaps the
> flavor is only perceived by the sugar-tasting buds on your tongue.
 
I was just guessing but I mentioned the sugar-free Kool Aid.
Those come with the fake sugar powder included.
U.S. Janet B. <JB@nospam.com>: May 30 08:48AM -0600

On Wed, 29 May 2019 23:51:55 -0500, Sqwertz <sqwertzme@gmail.invalid>
wrote:
 
snip
Water
>supersaturated with sugar would be useless in drinks since it's not
>stable at room temps (even less stable when it's cold). The sugar
>would solidify again - ever made rock candy [pops]?
 
snip
>-sw
 
Did you make the rock candy when you were a kid? Make a super
saturated sugar/water solution, pour it into a tall jar and drop in
some string and watch the crystals grow? Loved that :)
Janet US
Bruce <bruce@invalid.invalid>: May 30 10:11PM +1000

On Thu, 30 May 2019 03:00:40 -0700 (PDT), Cindy Hamilton
>> with stuff like grated carrot, shredded cabbage and finely chopped
>> cucumber.
 
>I'm with Jill.
 
In itself a reason to worry.
Gary <g.majors@att.net>: May 30 08:53AM -0400

Sqwertz wrote:
> > list was orange jello, bananas, and vanilla ice cream. Got it!
 
> > Ended up buying peach jello. I had forgotten about that.
 
> Isn't peach jello orange?
 
;-D About the same color but different taste.
 
 
> > I came home and cooked it
 
> I haven't made jello in so long I didn't even know you were supposed
> to cook it.
 
Take that with a grain of salt. I had to boil a cup of water but
anytime I turn on the stove to make something, I call it cooking.
I DID have to cook the water. No doubt, someone here in RFC will
get picky and say that's not cooking.
 
> things with that texture - Get the gag reflex feeling. I like
> durian and puddings, but can't swallow those either. Custards and
> dessert mouses are borderline.
 
First off, the jell-o with the banana was pretty tasty. Later
today, I'll add a bit of vanilla ice cream on the side. That will
be even better. IMO, jell-o definitely needs some fruit mixed
in. I would never eat it plain.
 
Second, many people feel the same way with blah, no texture food.
Blah as in boring, not bland as in no taste.
 
Bet you could add some crunch to all of the above you mentioned
and maybe not have a problem.
 
Good example is that I like vanilla yogurt but not by itself.
It's blah. I'll mix a small bit of crunchy dry cereal then eat
it. Much better. Something like Honey Nut cereal or whatever it
called.
 
Another example lately is when I bought the store cheese cake. It
was ok but...
- it was a whipped vanilla cheesecake filling, light not dense.
- it had strawberries and glaze on top but -
- No crust. WTF? That's what ruined it for me. It needed the
texture of a crust
 
For a cheap but decent cheesecake, try Sara Lee plain cheesecake.
Ingredients be damned but it's pretty tasty and does have the
graham cracker crust which is necessary, imo.
Gary <g.majors@att.net>: May 30 08:55AM -0400

Bruce wrote:
> >> cucumber.
 
> >I'm with Jill.
 
> In itself a reason to worry.
 
Interesting to me is how, in a food group, so many here are so
picky about food and set in their ways. Never willing to
experiment.
 
"I can't imagine that" etc etc
Cindy Hamilton <angelicapaganelli@yahoo.com>: May 30 05:56AM -0700

On Thursday, May 30, 2019 at 8:53:28 AM UTC-4, Gary wrote:

> For a cheap but decent cheesecake, try Sara Lee plain cheesecake.
> Ingredients be damned but it's pretty tasty and does have the
> graham cracker crust which is necessary, imo.
 
Not worth the calories. I'll hold out for my husband's cheesecake.
It's light years ahead of Sara Lee on taste.
 
Cindy Hamilton
Cindy Hamilton <angelicapaganelli@yahoo.com>: May 30 05:58AM -0700

On Thursday, May 30, 2019 at 8:55:01 AM UTC-4, Gary wrote:
> picky about food and set in their ways. Never willing to
> experiment.
 
> "I can't imagine that" etc etc
 
Of course I'm picky about food. I also have the experience to imagine
what flavor combinations would taste like, and whether I'd like them.
 
Cindy Hamilton
Gary <g.majors@att.net>: May 30 09:22AM -0400

Cindy Hamilton wrote:
 
> Not worth the calories. I'll hold out for my husband's cheesecake.
> It's light years ahead of Sara Lee on taste.
 
> Cindy Hamilton
 
Naturally a homemade one is the best. Best one I ever made, I
used homemade chocolate chip cookies for the crust. That was a
good one as I like both.
 
Tried an all crushed ginger snap crust once. Good idea but the
crust overpowered the filling. If I ever try that one again, I'll
use half ginger snaps and half graham crackers.
 
BTW, no cheesecake is worth the high and worthless calories but
sometimes the taste buds need a treat. I'll have one or two in a
row but then no more for a few years. Moderation.
 
I love deep-fried food too but rarely do that. It's actually been
several years. I do have a wish-list for the next time I do this.
French fries, onion rings, fried chicken livers, breaded clams
and oysters. When I do one, I'll fry for several days in a row
but then quit again for years.
Gary <g.majors@att.net>: May 30 09:22AM -0400

Cindy Hamilton wrote:
 
> Of course I'm picky about food. I also have the experience to imagine
> what flavor combinations would taste like, and whether I'd like them.
 
Experience works well but often people "can't imagine that" and
lose out on some good new "out of the box" meals. If you don't
try new, you'll never advance. Good enough for many though so no
worries if that's the way they think.
 
Any time I try a new raved about recipe, I'll try it as stated to
see what they are raving about. If I make it again, that's when I
will adjust the recipe to my specific taste.
Dave Smith <adavid.smith@sympatico.ca>: May 30 09:27AM -0400

On 2019-05-30 8:56 a.m., Cindy Hamilton wrote:
>> graham cracker crust which is necessary, imo.
 
> Not worth the calories. I'll hold out for my husband's cheesecake.
> It's light years ahead of Sara Lee on taste.
 
Being lactose intolerant, most cheese cakes don't appeal to me much.
Lots of people around her consider Sara Lee and home made refrigerator
cheese cake to be cheese cake. I can take a pass on those things,but a
real, baked cheese cake is a different matter. They are worth the
calories and the side effects.
Gary <g.majors@att.net>: May 30 09:32AM -0400

Dave Smith wrote:
> cheese cake to be cheese cake. I can take a pass on those things,but a
> real, baked cheese cake is a different matter. They are worth the
> calories and the side effects.
 
Just curious, Dave. What is "home made refrigerator cheese
cake?" I've never heard of that. Is it a no-bake kind?
Dave Smith <adavid.smith@sympatico.ca>: May 30 10:04AM -0400

On 2019-05-30 9:32 a.m., Gary wrote:
>> calories and the side effects.
 
> Just curious, Dave. What is "home made refrigerator cheese
> cake?" I've never heard of that. Is it a no-bake kind?
 
 
You cracked the code there Gary. The ingredients are cooked in the fridge.
Cindy Hamilton <angelicapaganelli@yahoo.com>: May 30 07:03AM -0700

On Thursday, May 30, 2019 at 9:22:06 AM UTC-4, Gary wrote:
 
> BTW, no cheesecake is worth the high and worthless calories but
> sometimes the taste buds need a treat. I'll have one or two in a
> row but then no more for a few years. Moderation.
 
One or two cheesecakes, or one or two slices?
 
What we usually do is bake cheesecake on a Sunday, have a couple of
slices, and take the remainder to work.

> French fries, onion rings, fried chicken livers, breaded clams
> and oysters. When I do one, I'll fry for several days in a row
> but then quit again for years.
 
I don't deep fry at home. I get all the fried food I want in
restaurants. I don't need to climb that learning curve.
 
Cindy Hamilton
jmcquown <j_mcquown@comcast.net>: May 30 10:48AM -0400

On 5/30/2019 10:04 AM, Dave Smith wrote:
 
>> Just curious, Dave. What is "home made refrigerator cheese
>> cake?"  I've never heard of that. Is it a no-bake kind?
 
> You cracked the code there Gary. The ingredients are cooked in the fridge.
 
Harking back to the original topic, doesn't Jell-O sell a no-bake
cheesecake kit? Let me look... yep, they do!
 
Jill
John Kuthe <johnkuthern@gmail.com>: May 30 07:34AM -0700

On Wednesday, May 29, 2019 at 4:46:52 PM UTC-5, John Kuthe wrote:
> For my one Klipsch Heresy! Put Duck Tape on the outside of old holes, flipped the speaker back over and filled the old holes with JB Weld!
 
> Tomorrow: reassembly! :-) All good things to those who wait!
 
> John Kuthe, Climate Anarchist and Speaker Cabinet Expert!
 
Reassembly COMPLETE!! :-)
 
Testing in a bit! :-)
 
John Kuthe, Climate Anarchist and Speaker Cabinet Fixer!
"Ophelia" <OphElsnore@gmail.com>: May 30 01:45PM +0100

"dsi1" wrote in message
news:f7b9827f-55c2-4eb1-87bd-325c3458b592@googlegroups.com...
 
On Wednesday, May 29, 2019 at 5:08:31 AM UTC-10, Ophelia wrote:
 
> ===
 
> What is a teriyaki burger? Is it just because it has spam?
 
The teriyaki burger that I had was just a regular, cheap, fast-food, burger
sandwich with teriyaki sauce and mayo. This simple modification, made for
quite a tasty, cheap, burger.
 
Teriyaki sandwiches are popular on this rock. You can order a teri-burger or
a teri-beef sandwich. A teri-beef sandwich has slices of beef marinated in
teriyaki sauce. I'll eat one occasionally if I want to feel connected to the
past.
 
https://mmm-yoso.typepad.com/mmmyoso/2013/06/comfort-food-teri-beef-sandwiches.html
 
=====
 
Thank you:) Is the beef marinated before cooking or added after? Both
the burgers and the sliced beef?
 
I use teriyaki marinade a lot, especially with pork and the sauce with
rice etc:)
 
Thanks to you I experiment a lot with things like this. We love it:))
Gary <g.majors@att.net>: May 30 08:50AM -0400

Bruce wrote:
 
> I think it's a matter of terminology. You didn't so much diet, but
> changed your lifestyle. If you'd been dieting the weight would have
> come back the moment you stopped.
 
Actually what I did was switch from a "slowly gaining weight"
lifestyle (not enough exercise and eating too much) to a very
strict but temporary diet lifestyle just to lose weight fast.
Once I lost the weight, I started a new lifestyle, (not return to
the old one) more exercise and eating a bit less. Just to
maintain weight but not gain.
 
Metabolism does slow down after age 40 or so. After that, people
need to start exercising a bit more and eating a bit less.
 
Basically what I did food wise was go from a 12-sandwich lunch to
a 4-sandwich lunch to lose weight fast. After the weight loss, I
moved to an 8-sandwich lunch to maintain weight but not gain.
Don't you love that analogy? ;)
 
Note: analogy thanks to Eddie Murphy. In "Eddie Murphy Raw"
concert/movie, he referred to a fat man as a "12-sandwich-eating
MotherF___er". I was in tears laughing.
Cindy Hamilton <angelicapaganelli@yahoo.com>: May 30 06:59AM -0700

On Thursday, May 30, 2019 at 8:50:24 AM UTC-4, Gary wrote:
 
> Note: analogy thanks to Eddie Murphy. In "Eddie Murphy Raw"
> concert/movie, he referred to a fat man as a "12-sandwich-eating
> MotherF___er". I was in tears laughing.
 
Pants. When a regular guy's pants get too tight, he cuts back
on eating and/or increases his exercise. When a fat guy's pants
get too tight, he buys bigger pants.
 
Cindy Hamilton
azazello@koroviev.de (Victor Sack): May 30 03:43PM +0200

This is a weekly pointer to the rec.food.cooking FAQ and conversion
file. If you do not want to see it every week, you should put the
title, which will not change, into your killfile.
 
The rec.food.cooking FAQ and conversion file is posted monthly to
rec.food.cooking, rec.food.recipes, rec.answers and news.answers. It is
also available as an easy-to-navigate frames version at
 
<http://vsack.homepage.t-online.de/rfc_faq.html>.
 
There is both a link to a no-frames version and a built-in no-frames
content for older or text-only browsers.
 
The rec.food.cooking FAQ and conversion file has two parts. The first
part covers conversion and equivalence. Tables are given for conversion
of oven temperatures, food names, weights and measures. Some useful
substitutions for unavailable ingredients are suggested.
 
The second part is more descriptive. It outlines some of the commonly
discussed topics of rec.food.cooking and explains a number of food
terms. It also lists other food-related newsgroups and mailing lists,
as well as food-related FAQs, recipe archives and other food/cooking
sites.
Jack Granade <laffin@u.none>: May 30 09:41AM -0400

On 5/30/2019 6:18 AM, Cindy Hamilton wrote:
 
> Who would pay that kind of money for the crap that comes out of
> his mouth?
 
> Cindy Hamilton
 
How much does your employer pay you to
post to Usenet all day, and is he aware
how much of his time you waste on here?
"Ophelia" <OphElsnore@gmail.com>: May 30 01:46PM +0100

"S Viemeister" wrote in message news:gl9jbvFfbqbU1@mid.individual.net...
 
On 5/29/2019 4:05 PM, Ophelia wrote:
 
> ===
 
> Ask her if she can change her shopping list thingy so it still works
> like the old one ... and if so...how please:))
 
I've just emailed her, but she's in a different time zone, and works
late, so she won't she it til much later.
 
===
 
Thanks, Sheila:))
Dave Smith <adavid.smith@sympatico.ca>: May 30 09:21AM -0400

On 2019-05-30 2:07 a.m., Leonard Blaisdell wrote:
> Little kid -- nascent cyclist
> Shabby clothes and a ratty backpack -- Meth and a stolen bicycle
 
> Look for them. They're all over the place.
 
The Spandex and teardrop helmet does not exclude the wannabe crowd. A
while ago I saw a guy with an expensive street racer and all the Euro
racing team regalia and he was having trouble getting moving. It
reminded me of a guy I saw at a ski resort. He had all the best gear and
clothing. He had trouble getting on and off the lift chair.
 
I rarely see kids on bikes. AAMOF, the other day I drove by an
elementary school and there were only about a dozen bicycles parked
there. It was a far cry from my old school where there would have been
dozens of them.
Gary <g.majors@att.net>: May 30 08:51AM -0400

Sqwertz wrote:
 
> I smoked all three food groups on Monday: Beef (pichana and
> tri-tip), pork (sirloin chops), and chicken (thighs).
 
Oh man. Eating all that would be better than smoking it, imo.
Your lungs must be shot. ;)
 
> garlic-salted beefsteak tomato, Fresh horseradish, Woebers
> Horseradish, and mayo both on grilled rosemary sourdough bread.
 
> https://postimg.cc/gallery/21bttq3ce/
 
The sandwiches really look and sound to die for. Put that in
front of Bruce and even he would say, "Hell with the cute
animals. I'm eating this!" Then his wife would get mad and cut
him off for a month or so. lol
Janet <Janet@somewhere.com>: May 30 01:23PM +0100

In article <fb3dd7d9-c1f7-4d86-9f22-576dcad4d541@googlegroups.com>,
johnkuthern@gmail.com says...
> > didn't count.) He's pretty much inviting those phone calls.
 
> > Maybe he can get one of his "lady loves" to answer the phone.
 
> "Lady FRIEND"! Get it right BITCH!
 
She did get it right.
 
We've all seen youv repeatedly refer to female tenants as "your lady
love".
 
Your sleazy wanky drooling is all archived where anyone can google
your name and see it. Perhaps that's why your "lady" tenants don't stay
long.
 
Janet UK
Bruce <bruce@invalid.invalid>: May 30 10:10PM +1000

On Thu, 30 May 2019 12:26:17 +0100, Pamela <pamela.poster@gmail.com>
wrote:
 
>curcumin has been successful."
 
>Surely you can read the article for yourself without me spoon feeding it
>to you.
 
No, I'm lazy that way. And I know from personal experience that
turmeric helps against infection, a bit like ibuprofen does.
 
However, I do not think turmeric resurrects the dead or fixes a broken
leg.
You received this digest because you're subscribed to updates for this group. You can change your settings on the group membership page.
To unsubscribe from this group and stop receiving emails from it send an email to rec.food.cooking+unsubscribe@googlegroups.com.
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)