- Dinner on the fly. - 4 Updates
- OT And I NO LONGER GO to the Indy 500 Race! - 1 Update
- Dinner last night - 6 Updates
- Green Jell-O in Hospitals - 2 Updates
- Meatloaf on the menu - 1 Update
- OT I ripped 27:nn mins on Da Nordictrack! - 1 Update
- My First Digiorno's - 6 Updates
- What did my neighbor plant... - 1 Update
- OT: Remembering Sheryl Rosen - 3 Updates
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 25 10:10AM -0700 On Saturday, May 25, 2019 at 10:29:57 AM UTC-5, jmcquown wrote: > She shows her ignorance by saying she likes her cooked vegetables still > crisp. Apparently she doesn't know how to take vegetables being cooked > in a pot with a steamer basket off the burner when they're tender-crisp. You nailed it. And if she's not sure how crisp or soft the vegetables are there are these simply wonderful tools called paring knives or forks. They can be used to pierce the vegetables to test for doneness! > food. I've posted many food pics over the years but really, I'd rather > eat than snap photos of it. > Jill Same here. I know what I'm cooking, how I like it cooked, and how I like it served. No need to post a picture so everyone can critique the food; we're not compiling a cookbook or working on a magazine edition to get out on the stands. However, I do like to look at pictures anyone has shared, I just don't feel the need to post pictures of MY food. |
| penmart01@aol.com: May 25 02:25PM -0400 On Sat, 25 May 2019 11:29:50 -0400, jmcquown <j_mcquown@comcast.net> wrote: >She shows her ignorance by saying she likes her cooked vegetables still >crisp. Apparently she doesn't know how to take vegetables being cooked >in a pot with a steamer basket off the burner when they're tender-crisp. I don't own a steamer basket. when I want veggies minimally cooked I stir fry, or I add them to soups/stews at the very end. >food. I've posted many food pics over the years but really, I'd rather >eat than snap photos of it. >Jill It only takes a second to snap a pic, I'll usually snap 2-3, then later or the next day is when I'll edit and choose one to post.... sometimes none are post worthy then I'll delete. I always keep my camera nearby for the critters and for when the light is right outside. I mostly take pics of critters, plants, and weather, very few of food. Most times I forget to snap a food pic and when I finally remember it's all eaten, then instead of plated pics I'll snap a half potful. For me the food pics are for initiating a discussion on methods, everyone will cook the same food differently. And some will cook an interesting sounding dish but iunfortunately they ruin it with lousy photography and awful plating (Sir Ukelele). And I really don't appreciate it whan someone describes their dinner but then posts an URL with the recipe and the image... that screams out liar because most everyone with a cell phone has a camera handy... and modern cell phones have excellent cameras, and these days ordinary digicams are dirt cheap, no film or processing needed, |
| Hank Rogers <nospam@invalid.org>: May 25 01:32PM -0500 > most everyone with a cell phone has a camera handy... and modern cell > phones have excellent cameras, and these days ordinary digicams are > dirt cheap, no film or processing needed, Popeye, I bet yoose snap a pic every time yoose takes a dump. |
| dsi1 <dsi123@hawaiiantel.net>: May 25 11:37AM -0700 On Saturday, May 25, 2019 at 8:25:12 AM UTC-10, Sheldon wrote: > most everyone with a cell phone has a camera handy... and modern cell > phones have excellent cameras, and these days ordinary digicams are > dirt cheap, no film or processing needed, I got one of those Asian style steamer basket. It's just wonderful and I'm using it a lot these days. When I take a picture, it gets uploaded automatically to the cloud when I get in range of a trusted WiFi network. It's simply amazing. Here's one of my latest masterpieces. I didn't make it, I just took a picture of it and ate it. :) https://www.amazon.com/photos/shared/k1D6-GF8S2eW3O2sCxsAeg.Zz9GfrZIkZrHuemCQ3XETS |
| dsi1 <dsi123@hawaiiantel.net>: May 25 11:27AM -0700 On Friday, May 24, 2019 at 11:53:48 PM UTC-10, Cindy Hamilton wrote: > The vehicles they power are useful tools, but not something to become > emotionally invested in. > Cindy Hamilton People - especially Americans, do get emotionally invested in cars. The good news is that with the advent of electric, self-driving, cars, car culture will become as popular/relevant/trendy as butterfly collecting. Cars will no longer be cultural icons. They will be as iconic as a toaster or refrigerator. It will be a golden age for people that don't care about cars. https://www.youtube.com/watch?v=9xcbYz55oMY |
| jmcquown <j_mcquown@comcast.net>: May 25 01:13PM -0400 > pend on how large that tater is. If it's small, the cooking time is greatly > reduced and the turning at regular intervals stops that hard, overcooked > portion that can happen. I've actually made microwaved "baked potatoes" although I can't say I've mastered them. I rubbed them with butter and sprinkled the skins with salt first. They did actually manage to crisp in the MW after cooking in spurts and turning, as described. Jill |
| ChristKiller@deathtochristianity.pl: May 25 12:46PM -0500 On Sat, 25 May 2019 13:13:09 -0400, jmcquown <j_mcquown@comcast.net> wrote: >salt first. They did actually manage to crisp in the MW after cooking >in spurts and turning, as described. >Jill I guess that may need to be my next airfryer project. Mastering a baked potato in an airfryer. The french fries only took me like a month and countless potatoes.. The poor little guys did not stand a chance.... -- ____/~~~sine qua non~~~\____ |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 25 10:56AM -0700 > baked potato in an airfryer. The french fries only took me like a > month and countless potatoes.. The poor little guys did not stand a > chance.... There are several YouTube videos showing how to do a baked potato in an air fryer. |
| jmcquown <j_mcquown@comcast.net>: May 25 02:15PM -0400 >> chance.... > There are several YouTube videos showing how to do a baked potato in an air > fryer. An Air Fryer is not a kitchen gadget I'd bother buying. On the rare occasions I've used the microwave to cook "baked" potatoes I did rub them with butter and sprinkle them with salt and turn them. The skins did get a bit crispy. I'd still rather use the oven. Gary apparently doesn't like crisp skins so the microwave is the perfect cooking venue for his potatoes. Jill |
| ChristKiller@deathtochristianity.pl: May 25 11:35AM -0500 >First of all, I like a microwaved potato unlike many here, it There is nothing wrong with it, I love a freshly nuked potato. It is faster and it tastes the same, although the skin can get a bit dried out sometimes . >Broke the juicy egg over the potatoes then ate. >Nice way to eat a potato, imo. >Good meal. sounds nice. I had a salad. as I am trying to lose weight, but dont knock it the salad was freakin awesome. It was a chicken salad with a sweet hot mustard dressing that I made myself by combining a honey mustard that I made and adding some sriracha to it -- ____/~~~sine qua non~~~\____ |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 25 11:26AM -0700 On Saturday, May 25, 2019 at 1:15:52 PM UTC-5, jmcquown wrote: > > There are several YouTube videos showing how to do a baked potato in an air > > fryer. > An Air Fryer is not a kitchen gadget I'd bother buying. That Ninja Foodi I bought back in the winter is also an air fryer along with being a pressure cooker, slow cooker, and dehydrator among other things. But I confess to not having done any baked potatoes in it. I did toy with the idea for a while of buying just an air fryer but was pretty much assured the convection oven I have would do the same thing as an air fryer. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 25 10:16AM -0700 On Saturday, May 25, 2019 at 5:19:59 AM UTC-5, Gary wrote: > Same here, Joan. I always preferred the orange Jell-0. > Odd to eat it plain. I always like my plain Jell-O with a spoon of mayonnaise. > (Both of those mixed in before it jelled) > Add a bit of vanilla ice cream at serving time, > was even better. I'll admit I've never eaten Jell-O with ice cream. > That said, I haven't had Jell-O since I was a kid. > I'll add that to my bucket list... > Orange Jell-O with banana and vanilla ice cream. :) It's been about 6 months since I've fixed and eaten any. Close to time to mix up some more. |
| dsi1 <dsi123@hawaiiantel.net>: May 25 11:04AM -0700 On Saturday, May 25, 2019 at 2:21:49 AM UTC-10, Gary wrote: > don't need any medical care. Maybe I just need to > start getting sickly more often. > Hopefully, NOT! :O WTH? My guess is that these charges will be typical in the coming years. It's kind of a money grab and old folks are going to be a prime target. The medical field has found out what the shysters have known for years - the elderly are an easy mark. |
| penmart01@aol.com: May 25 12:09PM -0400 On Sat, 25 May 2019 10:45:52 -0400, jmcquown <j_mcquown@comcast.net> wrote: >> not quite medium size for an onion. >What you're describing are onions slightly larger than a golf ball. :) >Jill I just measured with a vernier caliper... a golf ball measures 1.685" diam., well under 2". I consider a golfball size onion small. i try to buy onions of various sizes so that I can choose an appropriate size for the dish, I don't save part of an onion. Sometimes I don't have a small enough onion for a cooked dish, then I'll use dehy. There are charts on line that tell about onion sizes but since many onions are not round, most are oblate, many are flatened, the more accurate charts are by weight. There's a chart here: https://www.onions-usa.org/all-about-onions/colors-flavor-availability-and-sizes-of-onions |
| ChristKiller@deathtochristianity.pl: May 25 12:47PM -0500 On Sat, 25 May 2019 09:56:07 -0700 (PDT), John Kuthe >I figured it was time to STOP! WHEW!! >Now, a SHOWER!! >John Kuthe, Climate Anarchist and Exercise Machine Safety Nazi!! Wow you go ole Johnny boy.. You seem to be in great shape for a man on his death bed -- ____/~~~sine qua non~~~\____ |
| jmcquown <j_mcquown@comcast.net>: May 25 01:10PM -0400 > If you ever get a hankering for store bought frozen pizza give Newman's Own a > try. It's thin crust and rather tasty for something out of the freezer; > several varieties to choose from. That's the brand I posted about earlier this year, Joan. Newman's Own White pizza (with spinach). You know how much I love spinach. :) The first time I tried it without any enhancements, it tasted good. But hey, IMHO any store bought (even if not frozen) pizza benefits from a little extra cheese. I keep a small bag of shredded "Italian" cheese blend in the freezer. The cheese on the pizza Newman's Own was already frozen so all you have to do is pinch some of the frozen cheese with your fingers from the bag and sprinkle it on the pizza. A little salt-free Italian herb seasoning blend adds a little something, too. I love the thin crispy crust. Jill |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 25 10:24AM -0700 On Saturday, May 25, 2019 at 12:10:33 PM UTC-5, jmcquown wrote: > > several varieties to choose from. > That's the brand I posted about earlier this year, Joan. Newman's Own > White pizza (with spinach). You know how much I love spinach. :) I've not seen the spinach variety; I'll have to give that one a try! > frozen so all you have to do is pinch some of the frozen cheese with > your fingers from the bag and sprinkle it on the pizza. A little > salt-free Italian herb seasoning blend adds a little something, too. My favorite 'condiment' on frozen store bought pizza is ground oregano. It just adds something extra that I really enjoy. If I didn't have plain oregano, I'd go for the Italian seasoning. > I love the thin crispy crust. > Jill Me, too. To me, the crust is there just to hold all those toppings together so I can shove them in my mouth without stuff falling everywhere. :-)) |
| jmcquown <j_mcquown@comcast.net>: May 25 11:51AM -0400 On 5/22/2019 7:39 PM, Sqwertz wrote: > $5/ea, original "rising crust". "Supreme" and "Three mMeat". I > swapped around some toppings and added shrooms, salami, and pecorino > romano cheese to different halves or wholes. (snippage) For some reason, the images I've seen of the rising crust in Digiorno's pizzas ads never appealed to me. I have never liked thick, doughy pizza. If I wanted to eat mostly bread with pizza toppings I'd buy and doctor up Stouffer's French Bread pizza. Except I wouldn't. Tried them many years ago and it's just bread with pizza toppings. Heh. Even when I made pizza dough from scratch it was not pizza with thick, heavy dough. There was a bit of rise to it but not like Digiorno ads I've seen. I can't think how piling on a bunch of meat, vegetables and cheese would make the thick crust better. I've never tried this brand of pizza and never will. Thanks for testing it. LOL Jill |
| U.S. Janet B. <JB@nospam.com>: May 25 11:36AM -0600 On Sat, 25 May 2019 11:51:14 -0400, jmcquown <j_mcquown@comcast.net> wrote: >I've never tried this brand of pizza and never will. Thanks for testing >it. LOL >Jill you don't need to go through all that work. Just buy a loaf of French bread (the cheap kind) slice it laterally, spread with some seasoned tomato sauce, sprinkle with desired toppings and put it into the oven until done to your liking. That's busy day pizza. Janet US |
| jmcquown <j_mcquown@comcast.net>: May 25 01:36PM -0400 > Me, too. To me, the crust is there just to hold all those toppings together so > I can shove them in my mouth without stuff falling everywhere. > :-)) LOL I don't know about shoving it in my mouth but yes, the crust is a venue to conveny the toppings. I don't want sloppy or overloaded pizza on a thick bready crust. Jill |
| jmcquown <j_mcquown@comcast.net>: May 25 01:38PM -0400 On 5/25/2019 1:36 PM, U.S. Janet B. wrote: > tomato sauce, sprinkle with desired toppings and put it into the oven > until done to your liking. That's busy day pizza. > Janet US Except I wouldn't do that. I tried the Stouffer's French Bread pizza decades ago. Too much bread. Not somethng I'd try to replicate at home. Jill |
| U.S. Janet B. <JB@nospam.com>: May 25 09:50AM -0600 On Fri, 24 May 2019 22:17:00 -0500, Sqwertz <sqwertzme@gmail.invalid> wrote: >faence. I don't think she's THAT insane. Front yard fences are >regulated here - pretty much only on corner properties. >-sw A neighbor downstream from me has planted bamboo, the neighbor of someone I know planted bamboo some time ago on the side of their house and certain forms of bamboo are being used for planting beds around businesses here. Apparently it is readily available around here for those who have no idea what they are getting. Janet US |
| Ed Pawlowski <esp@snet.xxx>: May 25 01:07PM -0400 On 5/25/2019 11:59 AM, jmcquown wrote: >> different time for sure. > That's nice, Ed! Except I didn't post anything about Sheryl. > Jill Didn't notice as it was not the typical counterfeit post attributed to you. |
| jmcquown <j_mcquown@comcast.net>: May 25 01:20PM -0400 On 5/25/2019 1:07 PM, Ed Pawlowski wrote: >> That's nice, Ed! Except I didn't post anything about Sheryl. >> Jill > Didn't notice as it was not the typical counterfeit post attributed to you. I'm glad you had a nice time. True it was not a snarky forgery but I really don't understand the point. Jill |
| Ed Pawlowski <esp@snet.xxx>: May 25 11:50AM -0400 On 5/25/2019 9:30 AM, jmcquown wrote: > Sheryl passed away two years ago, and I - and I'm sure many of us - sure do miss her. We had our differences at times, but we were still good friends. So here's to you, "Sis", and wherever you are I'm sure your big heart and generous spirit are surely appreciated! > Jill I met Sheryl a few years back at a cook=in at Jack Schidt's place. She was a very nice person. Magaret Suran was there too. It was a different time for sure. |
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