Thursday, May 30, 2019

Digest for rec.food.cooking@googlegroups.com - 25 updates in 13 topics

Bruce <bruce@invalid.invalid>: May 31 06:09AM +1000

On Thu, 30 May 2019 09:49:19 -0700 (PDT), "itsjoannotjoann@webtv.net"
>you irritate him so much and he's having a hissy fit about the amount of
>daily posting you do, that would be an excellent choice for him. Choices
>are so easy but people can't seem to make them.
 
Just like you've killfiled John and Julie? Can you say "double
standards"?
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 30 02:47PM -0700

On Thursday, May 30, 2019 at 3:09:46 PM UTC-5, Bruce wrote:
> >are so easy but people can't seem to make them.
 
> Just like you've killfiled John and Julie? Can you say "double
> standards"?
 
I've never once said I've killfiled anyone and not this time either. I was
saying if he finds her so annoying why doesn't he killfile her like he claims
he has me? Reading comprehension is a wonderful skill.
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 30 12:09PM -0700

On Thursday, May 30, 2019 at 12:10:30 PM UTC-5, Dave Smith wrote:
 
> > Or BLT sandwiches!
 
> Hmmm.... good idea, but no lettuce, and I already had the bacon with
> poached eggs.
 
I would say BLT sandwiches at my abode are sans lettuce about 99% of the
time. Can't say I miss the leafy green stuff when I chow down.
lucretiaborgia@fl.it: May 30 04:44PM -0300

>Will serve with some Gramma.R signature applesauce.
>And a buttered piece of bread.
 
>It's enough for two meals, easy.
 
I was out to lunch and had delicious bbq'd shrimp on rice pilaf,
yummy.
U.S. Janet B. <JB@nospam.com>: May 30 01:51PM -0600


>>It's enough for two meals, easy.
 
>I was out to lunch and had delicious bbq'd shrimp on rice pilaf,
>yummy.
that sounds excellent. Maybe I will plan that soon
Janet US
tert in seattle <tert@ftupet.com>: May 30 08:45PM

>> poached eggs.
 
>I would say BLT sandwiches at my abode are sans lettuce about 99% of the
>time. Can't say I miss the leafy green stuff when I chow down.
 
well then it's not a BLT, it's a tomato bacon sandwich which is just wrong
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 30 02:44PM -0700

On Thursday, May 30, 2019 at 3:50:05 PM UTC-5, tert in seattle wrote:
 
> >I would say BLT sandwiches at my abode are sans lettuce about 99% of the
> >time. Can't say I miss the leafy green stuff when I chow down.
 
> well then it's not a BLT, it's a tomato bacon sandwich which is just wrong
 
Naw. Still just as good without the tasteless lettuce.
ImStillMags <sitara8060@gmail.com>: May 30 02:45PM -0700

On Thursday, May 30, 2019 at 8:24:35 AM UTC-7, Gary wrote:
> Will serve with some Gramma.R signature applesauce.
> And a buttered piece of bread.
 
> It's enough for two meals, easy.
 
add a soft fried egg on top !!!
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 30 02:42PM -0700

Ok, those 2 pounds of extra lean ground beef (mystery meat) were turned into
a meatloaf with Italian bread crumbs, salt, pepper, eggs, onion, celery, bell
pepper, garlic, dried parsley, oregano, and a glob of chili sauce. I checked
two YouTube videos to see what type of pot they used and I went with the
crisper basket lined with aluminum foil.
 
Meatloaf is done and at the present it is doing a natural release and in a
few minutes I will manually release the pressure. Then I'll add chili sauce
to the top and do a sear/sauté with the crisper lid.
 
Green beans are simmering on the stove and I'll report back later to see how
well my efforts paid off.
dsi1 <dsi123@hawaiiantel.net>: May 30 12:04PM -0700

On Thursday, May 30, 2019 at 2:47:12 AM UTC-10, Ophelia wrote:
 
> 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:))
 
You can do it either way. I'm partial to adding teriyaki sauce to cooked meat but traditionally, in Hawaii, teri-beef has been made by marinading in thin teriyaki sauce. If you add the sauce to cooked meat, you should use thick sauce.
 
Thick teriyaki sauce is easy to make. Add some soy sauce to a pan and add enough sugar to balance out the saltiness. Add almost an equal amount of water and some ginger and a little garlic to taste. I don't usually add garlic but some people do. Thicken with some corn starch/flour slurry.
 
There's a lot of stuff happening on this rock, food-wise. The other day, a woman proudly showed me her pasta machine that she got from Japan. I wanted to take her picture with it but she was too shy. :)
 
Here's what I had yesterday. It's mochi rice cooked in coconut milk, mango, and haupia (coconut) sauce. It's pretty good if you like that kind of stuff.
 
https://www.amazon.com/photos/shared/1H-L45WOQayLFoYOVtVEqw.sbqK68Eu9FJwrYI-os_z_M
penmart01@aol.com: May 30 03:22PM -0400


>It's true though.... clothes hanging in a closet for years WILL
>shrink. I have a few suits and sports coats that have definitely
>shrunk. It's weird. ;)
 
I see my GP, about every three months, naturally each time Nurse Nancy
does my BP, Pulse, and gets my weight. After age 70 I began gaining
like 1-2 pounds each visit, after a year my doctor said that's
typical, as people age they are less active, tend to eat more, and
their digestive tract slows. His advice was Meta Mucil every day and
it worked, weight came off with no effort because I ate less because
Meta Mucil makes one feel full. My doctor recommends that everyone
over 50 should be taking Meta Mucil. I take a rounded tsp in a 10 oz
glass of water every day after my 10 AM brunch. Each person will need
to figure out their own dosing, but that's easy, directions are on the
package.
"Ophelia" <OphElsnore@gmail.com>: May 30 09:54PM +0100

"dsi1" wrote in message
news:f203019b-abf9-484f-90ea-ae56f3f5fdf2@googlegroups.com...
 
On Thursday, May 30, 2019 at 2:47:12 AM UTC-10, Ophelia wrote:
> rice etc:)
 
> Thanks to you I experiment a lot with things like this. We love
> it:))
 
You can do it either way. I'm partial to adding teriyaki sauce to cooked
meat but traditionally, in Hawaii, teri-beef has been made by marinading in
thin teriyaki sauce. If you add the sauce to cooked meat, you should use
thick sauce.
 
Thanks! That is what I have been doing, but I never knew if it was
right or not :))))
 
Thick teriyaki sauce is easy to make. Add some soy sauce to a pan and add
enough sugar to balance out the saltiness. Add almost an equal amount of
water and some ginger and a little garlic to taste. I don't usually add
garlic but some people do. Thicken with some corn starch/flour slurry.
 
Gosh! I buy it in bottles here. I have kept that recipe though in
case I need it.
 
There's a lot of stuff happening on this rock, food-wise. The other day, a
woman proudly showed me her pasta machine that she got from Japan. I wanted
to take her picture with it but she was too shy. :)
 
Do you mean a pasta cutter?
 
Here's what I had yesterday. It's mochi rice cooked in coconut milk, mango,
and haupia (coconut) sauce. It's pretty good if you like that kind of stuff.
 
https://www.amazon.com/photos/shared/1H-L45WOQayLFoYOVtVEqw.sbqK68Eu9FJwrYI-os_z_M
 
That looks odd <g> Hope you enjoyed it:))
coltwvu@gmail.com: May 30 12:05PM -0700

On Tuesday, May 28, 2019 at 10:27:50 AM UTC-4, Gary wrote:
 
> Anyway... good mustard, imo.
 
> Bruce should like the ingredient list too:
> Vinegar, water, mustard seeds, salt and turmeric.
 
 
 
I got Bellview yellow mustard because their vinegar has mother in it.
U.S. Janet B. <JB@nospam.com>: May 30 01:09PM -0600

On Thu, 30 May 2019 13:32:57 -0500, Sqwertz <sqwertzme@gmail.invalid>
wrote:
 
 
>Lets not try and cloud the issue here with all these childish
>comebacks you learned in Social Media Pre-school.
 
>-sw
at the supermarket yesterday I was reaching for a container of whole
milk when I realized the one I was ready to pick up said 'gluten
free.' I put it back. No need to spend extra money on such
silliness.
Janet US
ChristKiller@deathtochristianity.pl: May 30 03:47PM -0500

On Thu, 30 May 2019 13:32:57 -0500, Sqwertz <sqwertzme@gmail.invalid>
wrote:
 
>> made my point and you have given my point more credit, thanks.
 
>Really? What did I say that helped you prove that gluten-free foods
>are somehow more wholesome and nutritious?
 
Well I was going to let this play out for a few more days just to
fuck with you, but I just can hold back telling you how much you dont
know about this, about what gluten free means, and the standards and
practices that are used for gluten free foods.
 
First you should know that foods that are labeled gluten free with the
GF logo are certified, and not just anyone can say Gluten free. When
something is certified it means that the equipment must be certified
as gluten free, meaning that nothing containing gluten can ever tough
that equipment. There are also standard for the facility making and
packaging the food. The air must be gluten free as in no free floating
flour or other gluten containing substances will be floating through
the air that will cause cross contamination with the food or
packaging.
 
So with these standards the facility will be cleaner and the air will
most likely be filtered. The workers will be required to maintain a
certain level of hygiene to ensure they do not bring in gluten on
their clothes and equipment will not be shared with different products
so there will be no chemicals or crumbs left over from a different
product that was run on a conveyer or inside the equipment.
 
So are they more wholesome? Well sure because they will Not be
contaminated from other foods. The equipment and facility will be
cleaner because it will be monitored. As far as nutrition when
compared against food with gluten, it can be said that more people
than realized have allergies with wheat and/or an auto immune problem
with gluten. Gluten causes several skin problems such as Hives,
Eczema, Psoriasis, Contact dermatitis, Seborrheic eczema, Keratosis
pilaris, and can cause Inflammatory bowel disease, and other digestive
problems.
 
And to answer you question "What did I say that helped you prove that
gluten-free foods are somehow more wholesome and nutritious? "
You did so by not responding to what I said you just said something
stupid which I knew that you would, just so that I could type this out
and make you look silly."
 
>Lets not try and cloud the issue here with all these childish
>comebacks you learned in Social Media Pre-school.
 
 
How ya like me now???????????????????????
 
--
 
____/~~~sine qua non~~~\____
ChristKiller@deathtochristianity.pl: May 30 03:16PM -0500


>Once you have your connected microwave and Google Home Mini, getting
>started is simple. Download the Google Assistant or Google Home app,
>click "Add device" and search for "U+ Connect."
 
 
That's kind of funny, because unless your microwave can check the food
for doneness or for proper heat then you will need to be at the
microwave anyway... and I can press one button to add a minute or so
 
--
 
____/~~~sine qua non~~~\____
"Ophelia" <OphElsnore@gmail.com>: May 30 09:43PM +0100

"Ed Pawlowski" wrote in message news:ThVHE.25306$Ky4.15476@fx08.iad...
 
I got an email this morning from GE. You guys are living in the past.
 
In the past, people used their phones to control their ovens. I mean,
how old fashioned is that, taking out your phone and opening an app.
All you need to cook a gourmet meal is a microwave and Google Assistant.
This is cooking at its best.
 
https://www.geoutletstore.com/GEStore/osdspec/JES1097SMSS?StoreType=OSD&omni_key=prodfeed_JES1097SMSS
 
With the Google Assistant, you can control your connected microwave with
commands like:
 
 
"Hey Google, run the microwave for 60 seconds."
 
"Hey Google, pause the microwave."
 
"Hey Google, add one minute to the microwave."
 
"Hey Google, how much time is remaining on the microwave?"
 
And more, with just your voice!
 
Once you have your connected microwave and Google Home Mini, getting
started is simple. Download the Google Assistant or Google Home app,
click "Add device" and search for "U+ Connect."
 
===
 
LOL enjoy!!!
"Ophelia" <OphElsnore@gmail.com>: May 30 09:37AM +0100

"GM" wrote in message
news:6bf77cce-c936-467f-9ae6-7439c026f5f1@googlegroups.com...
 
John Kuthe wrote:
 
> nice place to live off campus for a good price!
 
> Maybe you should all GET A FUCKING LIFE! And quit speculating about mine!
 
> John Kuthe, Climate Anarchist and FUCK YOU MOST!
 
 
Your "tenant" thang is drying up...a simple goog of your name reveals ALL
kinds of nutty stuff about you...who on earth would want to be within 20
miles of your pathetic babbling ass, let along "room" with you...???
 
Best
Greg
 
======
 
He certainly does himself no favours:(
U.S. Janet B. <JB@nospam.com>: May 30 01:04PM -0600

On Thu, 30 May 2019 13:41:00 -0500, Sqwertz <sqwertzme@gmail.invalid>
wrote:
 
>instead of string and with Kool Aid packets for flavor. I wonder if
>Kool Aid would disrupt the crystal formation?
 
>-sw
 
O.k., now you have to do it because I want an answer to that!
Janet US
Bruce <bruce@invalid.invalid>: May 31 05:56AM +1000

On Thu, 30 May 2019 08:15:37 -0700 (PDT), "itsjoannotjoann@webtv.net"
 
>> >The pain wasn't at the eyes but the forehead.
 
>> Typical of those with a frontal lobotomy.
 
>Give that man a cee-gar!!
 
"Give it a rest" (itsjoannotjoann)
Bruce <bruce@invalid.invalid>: May 31 05:36AM +1000

>> yearly fee?
 
>lol For $5 I can buy over a dozen nifty paper pads for many
>lists. I don't save trash to make lists on. ;)
 
Gary's not a miser, but spending $5? Never!
ZZyXX <zzyxx@CampSoda-Restoration-Project.tv>: May 30 12:24PM -0700

On 5/30/19 7:34 AM, John Kuthe wrote:
 
> Reassembly COMPLETE!! :-)
 
> Testing in a bit! :-)
 
> John Kuthe, Climate Anarchist and Speaker Cabinet Fixer!
 
ROFL! I use the Devil's Tools AGIN' EM!
 
John Kuthe, Climate Anarchist and One Step Ahead Of The Devil!
dsi1 <dsi123@hawaiiantel.net>: May 30 12:15PM -0700

On Thursday, May 30, 2019 at 5:50:43 AM UTC-10, Dave Smith wrote:
> cottage cheese and she got the butcher to grate some mozzarella and
> Parmesan, and the recipe was on the lasagna noodle box. IIRC it was
> DeCecco.
 
I remember the first time I made lasagna. It was back in the 70's. Most of them have been nothing to write home about. These days I don't make that kind of stuff but perhaps I should. These days I'd substitute egg plant and squash for the pasta. I'll have to put that down on my agenda.
heyjoe <sample@example.invalid>: May 30 02:09PM -0500

On Thu, 30 May 2019 14:29:09 -0400
in Message-ID: <news:ThVHE.25306$Ky4.15476@fx08.iad>
 
> "Hey Google, add one minute to the microwave."
 
> "Hey Google, how much time is remaining on the microwave?"
 
> And more, with just your voice!
 
It's bad enough having the denizens of RFC ridicule my foods and cooking
methods. I don't need the google piling on.
 
--
I don't need anger management.
I need people to stop pissing me off.
coltwvu@gmail.com: May 30 12:01PM -0700

https://www.ncbi.nlm.nih.gov/m/pubmed/25655639/
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