Thursday, May 30, 2019

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

jmcquown <j_mcquown@comcast.net>: May 30 11:59AM -0400

>> deep southern accent)
 
> I've never cared for Shake 'n Bake but did like the Oven Fry brand of these
> type coatings.
 
LOL, joan! The funny thing about Shake 'n Bake is what they were really
selling the idea of tossing pieces of chicken in seasoned breadcrumbs in
a plastic bag. It's a very old trick and didn't require buying a
commercial product. Back in the day, you tossed chicken pieces in
seasoned flour or breadcrumbs in paper bags.
 
Shaking really does beat dredging for completely coating pieces of
chicken. Whether you intend to fry them or bake them, it works to coat
them well. Then just bake them (or fry, if that's your thing).
 
Jill
Dave Smith <adavid.smith@sympatico.ca>: May 30 12:03PM -0400

On 2019-05-30 11:23 a.m., Gary wrote:
>> cheesecake kit? Let me look... yep, they do!
 
> Never heard of that but I can't imagine it would be any good.
> Damn...now *there I go* not thinking out of the box. lol
 
You could take a clue from some of the rest of us and Google things
instead of publicly pondering if there is such a thing.
 
> many of us had in the 60's. From previous discussions, people
> have said that they still sell them. What's the brand? I never
> had a real pizza until I was over 18 and moved away.
 
Chef Boyardee.... and that is another thing you could have Gookled. Go
ahead and try one, but I can spoil the surprise and tell you now that
they are pretty bad. There was no Italian community in the town I lived,
or any of the nearby towns, and pizzeria's simply did not exist, nor
were there frozen pizzas. Chef Boyardee pizza kits are likely the
reason I was never crazy about pizza.
jmcquown <j_mcquown@comcast.net>: May 30 01:32PM -0400

On 5/30/2019 12:11 PM, Dave Smith wrote:
>> coat them well.  Then just bake them (or fry, if that's your thing).
 
> I confess that it was not in my repertoire. I tried ShakeNBake, liked it
> and figured out that I could make it up myself.
 
Yep!
 
> and spices. I also do one with orange one.  Beat the eggs with some
> orange juice concentrate and add some grated orange zest to the seasoned
> crumbs instead of the herbs.
 
IIRC Shake 'N Bake also made/makes a coating for pork chops. The whole
idea was based on shaking meat in a bag. It's really not difficult for
anyone to figure out that's been a longtime method for coating meat.
Adjust herbs and spices to your liking.
 
Shake N Bake was supposed to be a time saver. Really? How so? How
long does it take to measure out a cup of dried breadcrumbs and maybe a
bit of flour or cornstarch? Add some dried herbs and garlic and then
toss it in a bag with some pieces of wet chicken. Not very labor intensive.
 
Jill
jmcquown <j_mcquown@comcast.net>: May 30 01:52PM -0400

On 5/30/2019 11:53 AM, 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.
 
Hey, guess what? I don't let the person at the checkout stand tell me
what I need to buy to make lasagna that tastes good. I've made lasagna
using really good quality riccota cheese. I still prefer cottage
cheese. Riccota is too dry and requires the addition of a lot more
moisture. Don't care for it, even if it is the so called Italian version.
 
Jill
jmcquown <j_mcquown@comcast.net>: May 30 01:59PM -0400

>> crumbs instead of the herbs.
 
> I always used Oven Fry for pork chops and once in a great while their chicken
> coating for oven fried chicken. However, I never used the egg method.
 
I often make my own seasoned crumb coating. I keep a cannister of dry
breadcrumbs in the freezer. I have lots of dried herbs and spices on
hand. It's easy enough to season some breadcrumbs in small bowl. Then
toss the damp chicken or pork pieces in a bag to coat.
 
Egg wash is for dredging. Then letting it set, then dredge again. You
sure don't want to dip pieces of chicken or pork into an egg wash then
toss them around in a bag filled with seasoned flour or breadcrumbs.
What a mess! LOL
 
Jill
Sqwertz <sqwertzme@gmail.invalid>: May 30 01:04PM -0500

On Thu, 30 May 2019 08:53:33 -0400, Gary wrote:
 
>> durian and puddings, but can't swallow those either. Custards and
 
> Bet you could add some crunch to all of the above you mentioned
> and maybe not have a problem.
 
And I'd bet maybe you'd be wrong.
 
-sw
penmart01@aol.com: May 30 02:19PM -0400

>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.
 
Actually foolish, don't you own a measurimg cup and microwave?
Dave Smith <adavid.smith@sympatico.ca>: May 30 02:43PM -0400

On 2019-05-30 1:52 p.m., jmcquown wrote:
> using really good quality riccota cheese.  I still prefer cottage
> cheese.  Riccota is too dry and requires the addition of a lot more
> moisture.  Don't care for it, even if it is the so called Italian version.
 
Well goodness no. There really is no reason to make an Italian version
of lasagna. FWIW, I like it better with ricotta.
U.S. Janet B. <JB@nospam.com>: May 30 12:55PM -0600

On Thu, 30 May 2019 11:53:16 -0400, Dave Smith
>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.
 
that's a wonderful story! And, you got wonderful tips.
Janet US
U.S. Janet B. <JB@nospam.com>: May 30 12:59PM -0600

>tons of A-1 poured on top.
 
>After that childhood, it's no wonder that I love almost any meal
>and not picky at all. heheh
 
It's the childhood we all had. The food industry was just beginning to
stretch and tell us what we needed. Things aren't any different
today. What do you think our children will be dissing when they are
in their 50s and 60s.
Janet US
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 30 10:13AM -0700

On Thursday, May 30, 2019 at 12:03:41 PM UTC-5, jmcquown wrote:
> did see the before and after of the house he bought. It's a nice house.
> Doesn't require a lot of loudmouthed yelling about.
 
> Jill
 
He posted a picture a few weeks ago at some sort of political rally.
Sqwertz <sqwertzme@gmail.invalid>: May 30 01:10PM -0500

On Thu, 30 May 2019 08:56:37 -0700 (PDT), itsjoannotjoann@webtv.net
wrote:
 
 
>> Jill
 
> Now you know why he had to have help lifting a mailbox to mount it. In his
> online pictures he looks like the proverbial 40 pound weakling.
 
He seems to me a cross between Leslie Jordan and Montgomery Burns.
 
-sw
jmcquown <j_mcquown@comcast.net>: May 30 01:03PM -0400


>> Jill
 
> Now you know why he had to have help lifting a mailbox to mount it. In his
> online pictures he looks like the proverbial 40 pound weakling.
 
I don't actually look at pictures of him or his "lady love" tenants. I
did see the before and after of the house he bought. It's a nice house.
Doesn't require a lot of loudmouthed yelling about.
 
Jill
dsi1 <dsi123@hawaiiantel.net>: May 30 10:39AM -0700

On Thursday, May 30, 2019 at 5:03:14 AM UTC-10, Sheldon wrote:
 
> >I would use an ice shaver and pour syrup over the finely shaved ice. I'd also drizzle with condensed milk and spoon some fruit and beans on. Holy smokes - major brain-freeze!
 
> >https://www.amazon.com/photos/shared/44hPl4kLTyCU2ekGtX6Fnw.WMO9CryftZEwwIFs8YxjqK
 
> Looks like fresh Lychee.
 
It does look like lychee but it's sugar palm fruit. The topping is canned Filipino halo-halo mix. This product contains sugar palm fruit, coconut gel, jackfruit, and beans. It probably also contains macapuno - mutant coconut meat.
 
https://www.amazon.com/Tropics-Halo-halo-Sweet-Fruit-12-Ounce/dp/B001FB6BYC
Sqwertz <sqwertzme@gmail.invalid>: May 30 01:37PM -0500

On Thu, 30 May 2019 08:53:46 -0400, Gary wrote:
 
>> 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.
 
I was thinking the "unsweeteend". Why sugar-free to make slushies?
 
Sugar-free = nasty (usually). I'll drink artificially sweetened
iced tea and lemonade (like Crystal Light)
 
-sw
Sqwertz <sqwertzme@gmail.invalid>: May 30 01:41PM -0500

On Thu, 30 May 2019 08:48:20 -0600, U.S. Janet B. wrote:
 
> saturated sugar/water solution, pour it into a tall jar and drop in
> some string and watch the crystals grow? Loved that :)
> Janet US
 
I'm actually thinking about doing that again with skewers/sticks
instead of string and with Kool Aid packets for flavor. I wonder if
Kool Aid would disrupt the crystal formation?
 
-sw
ChristKiller@deathtochristianity.pl: May 30 12:47PM -0500

On Wed, 29 May 2019 23:06:06 -0500, Sqwertz <sqwertzme@gmail.invalid>
wrote:
 
>you're a childish, ignorant, hypochondriac, conspiracy nut, piece of
>shit here for 5 months.
 
>-sw
 
Dude, this is not even worth responding to, but I will say that I have
made my point and you have given my point more credit, thanks.
 
--
 
____/~~~sine qua non~~~\____
Sqwertz <sqwertzme@gmail.invalid>: May 30 01:32PM -0500

On Thu, 30 May 2019 12:47:53 -0500,
>>shit here for 5 months.
 
> Dude, this is not even worth responding to, but I will say that I have
> 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?
 
Lets not try and cloud the issue here with all these childish
comebacks you learned in Social Media Pre-school.
 
-sw
Ed Pawlowski <esp@snet.xxx>: May 30 02:29PM -0400

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."
Pamela <pamela.poster@gmail.com>: May 30 05:25PM +0100

> But they rarely cite the source of the claim. If they do, it's usually
> another such magazine. The authors of these articles have strip-mall
> degrees at best.
 
Some are nutritionists or physiotherapists who then go on to call themselves
"doctor", usually of naturopathy.
 
They're nice enough and are often well-meaning but lack genuine medical or
scientific rigour.
 
.
Pamela <pamela.poster@gmail.com>: May 30 05:29PM +0100

> Will serve with some Gramma.R signature applesauce.
> And a buttered piece of bread.
 
> It's enough for two meals, easy.
 
A handful of lardons might go well with that - although a cardiologist might
not approve.
penmart01@aol.com: May 30 01:57PM -0400

>> 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. ;)
 
I use junk mail trash to make pads... the backs of junk mail are
rarely printed. I stack up about 50 sheets, staple each corner and
then cut into quarters = 4 nice pads. I have a Swingline that's rated
to staple 70 sheets.
https://www.amazon.com/Swingline-Stapler-Desktop-Capacity-Reduced/dp/B001PLII3E/ref=sr_1_1_sspa?crid=VYTLER8T4RW3&keywords=swingline%2B2-70%2Bsheets%2Bstaples&qid=1559238541&s=gateway&sprefix=swingline%2B2-70%2Caps%2C849&sr=8-1-spons&th=1
ChristKiller@deathtochristianity.pl: May 30 12:51PM -0500

On Wed, 29 May 2019 12:08:15 -0700, ZZyXX
 
>> Think outside the box? No, I always say WHAT BOX?
 
>> John Kuthe...
 
>how do you think they were made?
 
 
what are you kidding? every single fork and knife ever existed were
all hammered out with human hands and were heated with a forge that
was operated electrically by a generator that had 4 mice running on a
wheel.
 
--
 
____/~~~sine qua non~~~\____
Dave Smith <adavid.smith@sympatico.ca>: May 30 01:13PM -0400

>> be away for a few days so I should make myself some bacon and eggs to
>> use some of it up.
 
> Or BLT sandwiches!
 
Hmmm.... good idea, but no lettuce, and I already had the bacon with
poached eggs.
Dave Smith <adavid.smith@sympatico.ca>: May 30 12:07PM -0400


> Well, I'll be home all day and I need to decide what to do with 2 pounds of
> extra lean ground beef (aka, mystery meat). I need to either do something
> like a meatloaf or vacuum seal it and freeze it.
 
I have been out mowing grass and had only a very light breakfast. I have
almost a pound of excellent smoked bacon in the fridge. We are going to
be away for a few days so I should make myself some bacon and eggs to
use some of it up.
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