Tuesday, May 28, 2019

Digest for rec.food.cooking@googlegroups.com - 25 updates in 9 topics

jmcquown <j_mcquown@comcast.net>: May 28 11:29AM -0400

On 5/27/2019 3:55 PM, Cindy Hamilton wrote:
>> Lemon is to cleanse your fingers after handling fishy. How did this become an ingredient?
 
> Lemon is a versatile ingredient in many dishes. Welcome to the 20th Century.
 
> Cindy Hamilton
 
Obviously Thomas doesn't cook. Never used a bit of citrus peel or zest
to add a little something to a dish.
 
Jill
jmcquown <j_mcquown@comcast.net>: May 28 11:27AM -0400


> The grands got me hooked on those plastic tubes that are kept in the
> freezer, there are many flavors. There are also many flavors of
> Italian ices at the market.
 
Those things take me back! Pop-ice or some such thing. I have some in
the second freezer and they cool the throat on a nice hot day. Not the
same thing as a slurpee/slushee drink, though.
 
Jill
U.S. Janet B. <JB@nospam.com>: May 28 08:34AM -0600

On Tue, 28 May 2019 03:08:02 -0700 (PDT), Cindy Hamilton
 
>All's well here at the Hamilton compound. I didn't even hear any
>thunder last night although it definitely rained.
 
>Cindy Hamilton
 
I am going to try to get my plants in today (cucumber, tomato and
peppers) We are having a warm week with temps in the mid-70s. We
will have rain throughout. Hikers and bicyclers are not allowed on
any paths in the foothills. The paths are so wet any travel will
damage them and cause runoff problems as well. So far the creek is
behaving mostly because it has been so cold at elevation that melt
off is slow. I can't plant corn or beans yet as the soil is too cold
and seeds will rot in the ground. The weeds are growing fine.
Janet US
jmcquown <j_mcquown@comcast.net>: May 28 11:06AM -0400

On 5/28/2019 9:57 AM, Gary wrote:
 
> Very dry spell here in my area and temps up in the 90'sF lately
> and until Friday. I finally broke down and turned on the AC in
> spurts the last 2 days. That's early for this area.
 
It hit triple digits over the weekend in my area. Very early this year.
We're getting a "cold front" so it should only be 98 today and
tomorrow. You betcha I'm hunkered down with the AC on!
 
Jill
Dave Smith <adavid.smith@sympatico.ca>: May 28 11:16AM -0400

On 2019-05-28 10:34 a.m., U.S. Janet B. wrote:
 
> I am going to try to get my plants in today (cucumber, tomato and
> peppers) We are having a warm week with temps in the mid-70s. We
> will have rain throughout.
 
 
Rain has been the dominant theme in southern Ontario during this late
spring. I got my herbs and flowers planted two weeks ago and everything
is thriving. Farmers have been having a hard getting into the fields to
plant their crops.
 
Hikers and bicyclers are not allowed on
> behaving mostly because it has been so cold at elevation that melt
> off is slow. I can't plant corn or beans yet as the soil is too cold
> and seeds will rot in the ground. The weeds are growing fine.
 
I wish they would do that in the nearby provincial park preserve. It
gets a lot of hikers year round and trail erosion in an ongoing problem.
graham <g.stereo@shaw.ca>: May 28 09:26AM -0600

On 2019-05-28 9:06 a.m., jmcquown wrote:
>> and until Friday. I finally broke down and turned on the AC in
>> spurts the last 2 days. That's early for this area.
 
> It hit triple digits over the weekend in my area.
 
Convert to Celsius and it will stay in the double digits:-)
Cindy Hamilton <angelicapaganelli@yahoo.com>: May 28 07:02AM -0700

On Tuesday, May 28, 2019 at 9:53:37 AM UTC-4, Gary wrote:
 
> IMO, no one should be cooking anything (even in a crockpot)
> unless they are home to supervise. What if you never make it
> home? Accidents do happen.
 
I could turn it on from the living room with my cell phone,
thus avoiding a long and painful walk of 15 feet. ;)
 
Cindy Hamilton
Ed Pawlowski <esp@snet.xxx>: May 28 10:03AM -0400

On 5/28/2019 9:53 AM, Gary wrote:
 
> IMO, no one should be cooking anything (even in a crockpot)
> unless they are home to supervise. What if you never make it
> home? Accidents do happen.
 
Whoa, wait a minute there. You expect a person to walk from the living
room to the kitchen just to adjust an oven?
 
Seems silly to me to have an appliance on the wi-fi. Unless it can turn
the potatoes or baste the turkey, what is the use? I do have a shopping
list on my phone so I can add things as I run out or think of them.
Dave Smith <adavid.smith@sympatico.ca>: May 28 10:29AM -0400

On 2019-05-28 9:09 a.m., Gary wrote:
 
> dependent on cell phones.
 
> Take away cell phones now and this entire country will collapse
> in misery with much wailing and gnashing of teeth. :)
 
Now that the nice weather has returned I am seeing a lot of young
mothers out pushing strollers. They invariably are using one hand to
push the stroller and are using the other to hold the phone they are
fixated on.
jmcquown <j_mcquown@comcast.net>: May 28 10:28AM -0400

On 5/28/2019 9:57 AM, Gary wrote:
 
> Back when I was in Jr.High and HS, we had a choice of foreign
> languages....French or Spanish. I chose sissy French but boy I
> sure wish I had picked Spanish now.
 
IIRC two years of a language course was mandatory. I took 2 years of
Spanish. The teacher was actually Spanish (not Mexican, she was from
Spain). Thing is, unless you are *really* interested in learning the
language and immersed yourself in studying it, the classes were pretty
useless. I would be hard pressed to have a conversation with anyone in
Spanish. I remember how to ask "where is the library?" but I wouldn't
understand the answer. LOL
 
When we lived in Bangkok, having to take Thai classes made sense. The
teacher taught *practical* usage. After teaching us numbers and about
money, she set up a faux market in the classroom with plaster fruits,
vegetables, meats and other goods. She taught us the names of those
items and how to bargain for better prices. :)
 
Jill
Janet <Janet@somewhere.com>: May 28 03:30PM +0100

In article <5CED3D60.608FA7E0@att.net>, g.majors@att.net says...
 
> IMO, no one should be cooking anything (even in a crockpot)
> unless they are home to supervise. What if you never make it
> home? Accidents do happen.
 
I've often left the oven on an automated program to provide a hot meal
ready when we get home.
 
It turns itself on at the time I chose, cooks at the required
temperature for the required time than turns itself off.
 
never had a problem.
 
Janet UK
jmcquown <j_mcquown@comcast.net>: May 28 10:52AM -0400

On 5/28/2019 10:02 AM, Cindy Hamilton wrote:
 
> I could turn it on from the living room with my cell phone,
> thus avoiding a long and painful walk of 15 feet. ;)
 
> Cindy Hamilton
 
The very thought of having to walk to the kitchen to turn on the oven
makes me tired. LOL
 
Seriously, though. You have to go into the kitchen anyway to prep and
put whatever you're cooking *in* the oven. I don't know about you but I
don't leave raw food sitting in the oven for hours waiting for a signal
to turn it on. The people who think it's a nifty feature probably don't
cook.
 
Jill
jmcquown <j_mcquown@comcast.net>: May 28 10:58AM -0400

On 5/28/2019 10:29 AM, Dave Smith wrote:
> mothers out pushing strollers. They invariably are using one hand to
> push the stroller and are using the other to hold the phone they are
> fixated on.
 
The state of New York is proposing legislation to make it illegal for
pedestrians to stare at their cell phones while crossing the street.
 
Jill
jmcquown <j_mcquown@comcast.net>: May 28 11:08AM -0400

On 5/28/2019 7:24 AM, Terry Coombs wrote:
 
>   "Smart appliances" are the ones that are WiFi connected - can you
> link to your refrigerator via your cell phone while at the market to see
> if you need milk ?
 
Yeah... because no one can simply look in the refrigerator before they
go to the store to see if they need milk (or whatever). ;)
 
Jill
Dave Smith <adavid.smith@sympatico.ca>: May 28 11:24AM -0400

On 2019-05-28 10:58 a.m., jmcquown wrote:
>> fixated on.
 
> The state of New York is proposing legislation to make it illegal for
> pedestrians to stare at their cell phones while crossing the street.
 
There is a PC mantra about not blaming victims, but I think that
pedestrians have obligation to watch out for their own safety. I
remember police officers coming around to schools to teach road safety.
We were expected to walk single file facing traffic, the wear bright
clothing, light coloured clothing at night, and to stop, look and listen
before crossing a street.
 
There is a lot of squawking from bicyclists about sharing the road and
watching out for cyclists. No pun intended, but it is a two way street.
They are their own worst enemies. Most cyclists around here are
adults,and they even though they are likely licensed drivers, they ride
in complete oblivion of the rules of the road. They ride in the middle
of the road, sometimes 2 or 3 abreast and refuse to move over to allow
cars to pass safely. They ignore traffic signs and lights, ride the
wrong way on one way streets and on side walks. They might get more
respect on the road if they showed a little respect themselves.
penmart01@aol.com: May 28 10:52AM -0400

>> a blissful Holiday sleep.
 
> Well, since there are FDA guidelines for what hamburger can be ground from and
> what it can be labeled as, I don't consider it mystery meat.
 
There're no FDA agents standing guard over meat grinders, and in fact
some folks need to become deathly ill before there's an FDA
inspection. You really don't want to watch what goes into the grinder
at the meat department where you shop; it's the ugliest cuts that
people don't buy, the gristle and silver skin is not trimmed out and
in fact those scraps are added from cuts that are trimmed for sale...
they also add all the cuts that are about to expire or are already
expired. Once meat is ground there is no way to know what's in it by
eyeball or any testing. The only thing is that if it says ground beef
it's beef, not pork... there's no method to determine if it's beef
chuck, beef round, or any cut of beef, or how old it is. or how clean
it is of foreign matter. If you're comfortable eating schmutz amd
tumors be happy. I see no inconvenience to grind meat myself, when b
eef roasts go on sale I'll buy twenty pounds worth. and still inspect
it as I slice it into strips to fit my grinder. My grinder, counter
top, cutting board are scrupulously clean, an d the grinder, bowl, and
all implements are chilled im my fridge before I begin and I grind in
the early morning, not in the heat of day. Thing is my grinder can
handle 20 pounds of meat in five minutes. The ground meat goes back
into the fridge while I clean up... takes me about five minutes to
clean the grinder and the cutting board. Then I'll package some
ground beef into two pound bulk and some will become burgers. Ifr i
want m eat loafe or meat-a-balles, I leave some in the fridge unground
while I prep the veggies to be ground along with the meat... why chop
parsley when I can grind it stems and all.
 
I use my grinder for all kinds of meat; pork, skinless boneless
chicken for croquettes, even good for fish cakes. I also use my
grinder instead of a grater for potato latkes, makes fast work of it
and no skinned knuckles, grind in the onion too, and the matzo. I
use my grinder for making cracker meal, motzo meal, and bread
crumbs.... when you buy packaged crumbs it can contain anything,
rodent hairs, insect parts, whatever they sweep up off the floor...
it's all the bread that fell off the conveyer belts.
 
No one needs a butcher sized grinder for home use but the mini
grinders don't work well, they smear the meat, ruining it. A good
place to buy grinders is from Cabellas.com, they sell a lot of
grinders to hunters so have a large selection and very good prices....
they typically run sales just prior to hunting season and for
Christmas gifts.
jmcquown <j_mcquown@comcast.net>: May 28 11:20AM -0400

> at the meat department where you shop; it's the ugliest cuts that
> people don't buy, the gristle and silver skin is not trimmed out and
> in fact those scraps are added from cuts that are trimmed for sale...
 
And you know this because *you* stand guard over all those meat grinders
in every grocery store and know exactly what they're putting in them?
This mystery-meat argument gets old.
 
I own a meat grinder. (I've even posted pics of it.) Fact is, I use so
little ground meat in cooking it mostly sits on a shelf. If I want
hamburgers I'll buy ground chuck. Hell, I can even pick out the meat
and hand it to the guy at the meat counter and ask him to grind it for
me. I can watch them grinding it. They aren't hiding behind a curtain.
And yes, they clean the grinders (they have more than one) between cuts.
 
Jill
penmart01@aol.com: May 28 10:57AM -0400

On Tue, 28 May 2019 20:43:15 +1000, Bruce <bruce@invalid.invalid>
wrote:
 
>>so difficult to afford treatment. Now, when treatment can cost
>>hundreds of thousands of dollars, not so much.
 
>Most treatment isn't that expensive.
 
Neither is medical insurance very expensive, AARP sells excellent
plans with no deductables for like $500/yr... even covers most of my
Rx.
Gary <g.majors@att.net>: May 28 11:02AM -0400


> Neither is medical insurance very expensive, AARP sells excellent
> plans with no deductables for like $500/yr... even covers most of my
> Rx.
 
Nuts. Multiply that by 3X and you might come close. That's in
addition to Medicare Parts A$B that cost you a bit over 1600 per
year.
Gary <g.majors@att.net>: May 28 10:27AM -0400

Sale coupon so I bought one.
Nathan's, "The Original Coney Island Deli Style Mustard."
 
Tried it yesterday on a couple of dogs with
Mustard, onions, relish.
Excellent tangy taste.
 
It reminds me of the hotdog mustard they served in large
sports stadiums which I always loved.
 
I'll take you back in time....In the mid-60's...Washington
National Stadium...home baseball games featuring the "Washington
Senators" baseball team. Star home run hitter then was Frank
Howard.
 
The stadium is gone now and their baseball team is now called the
"Washington Nationals," I think.
 
Anyway... good mustard, imo.
 
Bruce should like the ingredient list too:
Vinegar, water, mustard seeds, salt and turmeric.
Gary <g.majors@att.net>: May 28 09:59AM -0400

Cindy Hamilton wrote:
 
> "Strict diet" is the way to regain the weight after losing. Much
> better to run a slight deficit, learn to eat more healthfully,
> and keep the weight off afterward.
 
Strict is only to lose it fast. Moderate for a lifestyle to
maintain. Eat according to your activity level.
Cindy Hamilton <angelicapaganelli@yahoo.com>: May 28 07:03AM -0700

On Tuesday, May 28, 2019 at 9:59:49 AM UTC-4, Gary wrote:
> > and keep the weight off afterward.
 
> Strict is only to lose it fast. Moderate for a lifestyle to
> maintain. Eat according to your activity level.
 
How much weight have you lost by strict dieting?
 
Cindy Hamilton
Gary <g.majors@att.net>: May 28 10:12AM -0400

Cindy Hamilton wrote:
> > Strict is only to lose it fast. Moderate for a lifestyle to
> > maintain. Eat according to your activity level.
 
> How much weight have you lost by strict dieting?
 
Combined with serious walking and running, years ago I lost 30lbs
in about 65 days. It was a dedicated effort, that's for sure. I
was eating no more than 1000-1500 calories per day and burning
quite a bit more with lots of aerobic exercise.
 
The first pounds drop off fairly quickly but as you near your
weight goal, it slows down significantly. That's when you really
need the extra willpower to keep going. It's not easy but it does
work.
U.S. Janet B. <JB@nospam.com>: May 28 08:26AM -0600

On Mon, 27 May 2019 18:19:49 -0700, "Julie Bove"
<juliebove@frontier.com> wrote:
 
 
I just know that in the
>past, I would get anemic if I didn't eat red meat once or twice a week. I
>would prefer to eat no meat whatever but that doesn't work for me either.
 
have you been checked for pernicious anemia?
Cindy Hamilton <angelicapaganelli@yahoo.com>: May 28 07:01AM -0700

On Tuesday, May 28, 2019 at 9:57:16 AM UTC-4, Sheldon wrote:
> ventless gas heater was a much better investment than several
> thousand$ for a generator that may see use very occasionally and
> briefly.
 
Everybody's needs are different. We also take comfort in the
fact that my husband's CPAP is covered by the generator.
 
Cindy Hamilton
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)