Saturday, May 25, 2019

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

John Kuthe <johnkuthern@gmail.com>: May 25 09:56AM -0700

And my left slidey thing's foot cuff got caught on a BOLT coming out of the base of my Nordictrack's upright things in the forward slidey position!!
 
I figured it was time to STOP! WHEW!!
 
Now, a SHOWER!!
 
John Kuthe, Climate Anarchist and Exercise Machine Safety Nazi!!
Sqwertz <sqwertzme@gmail.invalid>: May 25 09:56AM -0500

On Thu, 23 May 2019 23:12:17 -0700, Leonard Blaisdell wrote:
 
> somewhere around here in the way-back of a cupboard. Tin foil is
> easier.
> Grumble. I have "fifty" years of doing it my way. Old dog...
 
yeah, the amount you can fit into a pan is like 2 slices. But you
can get creative and cut off the corners of crusts to get them to
lay flat and add another piece
 
-sw
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
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 25 09:55AM -0700

On Saturday, May 25, 2019 at 10:51:20 AM UTC-5, jmcquown wrote:
 
> I've never tried this brand of pizza and never will. Thanks for testing
> it. LOL
 
> Jill
 
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.
jmcquown <j_mcquown@comcast.net>: May 25 12:17PM -0400

On 5/25/2019 7:36 AM, Gary wrote:
 
> First of all, I like a microwaved potato unlike many here, it
> seems. I'll take that any day over an oven baked potato with
> crispy skin. I do leave skins on though.
 
I have no problem with you liking to microwave potatoes. Just not
something I'd choose to do. I *love* the crispy buttered salted skins
of an oven baked potato. :)
 
> - medium microwaved potato, then cross cut with knife and
> spoon, mixed in with butter and S&P. Kind of like a
> very chunky mashed potato.
 
Nothing unusual about that. That's how baked the potatoes I make fall
apart after you split one open and add a butter, S&P and proceed to
lightly mix it in into the tender flesh with a fork. Invariably the
potato will split in half. At that point I eat the still chunky not
mashed flesh along with the crispy buttered salty skin. I use a knife
and fork. :)
 
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 09:43AM -0700


> 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
 
A few years ago I finally mastered microwaved 'baked potatoes.' After piercing
the skin a few times I put it in an oval dish on its' 'back' and microwave
for 3 minutes. Then I turn it on it's left side and repeat for 3 minutes.
Then I roll it over on its' tummy for another 3 minutes and finally on its'
right side for the last 3 minutes. Of course, the times I've stated all de-
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.
jmcquown <j_mcquown@comcast.net>: May 25 10:45AM -0400

On 5/25/2019 6:17 AM, Gary wrote:
> They are smaller than medium, at least in my area. ;)
> Draw a 2" diameter circle and you'll see that it's
> not quite medium size for an onion.
 
What you're describing are onions slightly larger than a golf ball. :)
 
Jill
jmcquown <j_mcquown@comcast.net>: May 25 10:55AM -0400

>> specific there. They were smaller than usual onions. I measured
>> 3 of them this morning and all are only about 2" diameter.
 
> A 2" diam onion is not a small onion, that's a medium.
 
Maybe to you. The medium onions I find are about 4" diameter.
 
>> I'll always double the amount of onions.
 
>> That amount did keep the meatloaf loose but it did hold
>> together fine. Worked out quite well. I love the mix.
 
Glad you like it!
 
Jill
Ed Pawlowski <esp@snet.xxx>: May 25 11:45AM -0400

On 5/25/2019 6:17 AM, Gary wrote:
> They are smaller than medium, at least in my area. ;)
> Draw a 2" diameter circle and you'll see that it's
> not quite medium size for an onion.
 
The onion guys should know
https://www.onions-usa.org/retail/sizes-and-packaging-options
 
Large/Jumbo
3" and Up Yellow, Red, and White
Medium
2" to 3-1/4" Yellow, Red, and White
Pre-Pack
1-3/4" to 3" Yellow and White
Small
1" to 2-1/4" Yellow, Red, and White
 
Looks like the 2" overlaps when in a package. It is a large small and a
small medium.
jmcquown <j_mcquown@comcast.net>: May 25 12:01PM -0400

On 5/25/2019 11:45 AM, Ed Pawlowski wrote:
> 1" to 2-1/4"    Yellow, Red, and White
 
> Looks like the 2" overlaps when in a package.  It is a large small and a
> small medium.
 
LOL Ed! At some point I'm expecting someone to equate the size of onions
with bra sizes. Heh.
 
Jill
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
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.
jmcquown <j_mcquown@comcast.net>: May 25 11:59AM -0400

On 5/25/2019 11:50 AM, Ed Pawlowski wrote:
 
> 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.
 
That's nice, Ed! Except I didn't post anything about Sheryl.
 
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
jmcquown <j_mcquown@comcast.net>: May 25 11:58AM -0400

On 5/24/2019 11:17 PM, Sqwertz wrote:
> faence. I don't think she's THAT insane. Front yard fences are
> regulated here - pretty much only on corner properties.
 
> -sw
 
Maybe your neighbors don't know or care about the regulations. Gee,
kinda sounds like Dataw. Regulations about what kind of fence or plants
might or might not be allowed. Gotta get permission. I only mention it
because some folks don't seem to realize there are code enforcement laws
in most neighborhoods. Whether or not people comply is another matter
entirely. Maybe they did plant bamboo and don't care.
 
Jill
jmcquown <j_mcquown@comcast.net>: May 25 10:08AM -0400

On 5/25/2019 5:57 AM, Cindy Hamilton wrote:
>> again, I would just throw them right in with the meat. I prefer crisp beans.
 
> You can steam vegetables as crisp or as soft as you prefer.
 
> Cindy Hamilton
 
She such a great cook yet she hasn't figured that out yet.
 
Jill
jmcquown <j_mcquown@comcast.net>: May 25 10:24AM -0400

On 5/25/2019 4:04 AM, Julie Bove wrote:
>>> got
>>> some marked down organic grass fed ground beef and a big bag of green
>>> beans.
(snipped)
 
>> onions and celery).
 
> I did not eat that for the fatty liver. I ate it to try to use up things
> that I had in the house.
 
Then why on earth did you start the post by saying "I am trying to
change my diet some to heal a fatty liver."?
 
You also said, "I added two bell peppers that had an accident"... I
doubt anyone knows what that means.
 
Jill
Jinx the Minx <jinxminx2@yahoo.com>: May 25 03:08PM

> those are things I can not or will not eat. Such as asparagus and Brusell
> sprouts. No how, no way on those things. The recipe actually was pretty low
> calorie though, as I didn't eat very much of it.
 
Sorry, my mistake. You posted first thing that you were trying to change
your diet for fatty liver. Then you said you got some marked down beef and
green beans, which implies you just bought them for this diet, not had them
and we're trying to use them up. Lastly, despite being "low calorie" by
virtue of not eating a lot, it still wasn't the healthiest meal for fatty
liver.
penmart01@aol.com: May 25 11:14AM -0400

On Sat, 25 May 2019 09:42:06 -0400, jmcquown <j_mcquown@comcast.net>
wrote:
 
 
>> With her supposed IQ, why would she ask for advice here?
 
>Ah, but she didn't ask for advice!
 
>Jill
 
JB didnt ask for advice directly, but by posting her personal medical
information she's essentially inviting comments, opinions, and
advice... that's the nature of newsgroups... otherwise she should have
kept her personal medical information to email or better kept it to
herself and her doctor. Posting anything to a newsgroup automatically
opens it to public scrutiny with any and all responses it may draw.
That's why most don't post pictures of their cooking, they know that
they wouldn't be able to handle any comments other than "that's
wonderful".
Dave Smith <adavid.smith@sympatico.ca>: May 25 11:29AM -0400

On 2019-05-25 10:24 a.m., jmcquown wrote:
>> things that I had in the house.
 
> Then why on earth did you start the post by saying "I am trying to
> change my diet some to heal a fatty liver."?
 
 
It is here clever little way of asking without actually asking. She has
been nailed too many times for asking for suggestions and then
systematically rejecting every suggestion made by the well meaning
people who got sucked into trying to help her. Now she just presents
the confusing scenario and avoids asking directly.
jmcquown <j_mcquown@comcast.net>: May 25 11:29AM -0400

> That's why most don't post pictures of their cooking, they know that
> they wouldn't be able to handle any comments other than "that's
> wonderful".
 
Obviously she was inviting *attention* by mentioning some medical
condition. In a subsequent post she claims it wasn't about her fatty
liver. Yet she went out of her way to mention it. She got the intended
attention seeking result, up to and including *cue Jill* when the recipe
mentioned steaming the green beans.
 
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.
 
As for photos, some people just don't care about taking pictures of
food. I've posted many food pics over the years but really, I'd rather
eat than snap photos of it.
 
Jill
Dave Smith <adavid.smith@sympatico.ca>: May 25 10:28AM -0400

On 2019-05-25 4:11 a.m., Julie Bove wrote:
>> paid for the burgers.
 
> We had Burger Chef here, but I can't recall what I ate there. Wasn't a
> burger though.
 
Let me guess. You didn't like it.
Janet <Janet@somewhere.com>: May 25 03:24PM +0100

In article <F_adne58_84iG3XBnZ2dnUU7-audnZ2d@giganews.com>, Xela305.1
@gmail.com says...
> >> gas, because it's cheaper.
 
> >> Cindy Hamilton
> > ROFL!!! Not likely! Next owner will be MY SON! ROFL!!!!
 
Within a year or two you'll squander every penny of your inheritance,
get into debt and use the house as security for a bank loan you can't
repay. The bank will repossess and your son will inherit zilch.
 
Janet UK
Janet <Janet@somewhere.com>: May 25 03:09PM +0100

In article <4178dfdd-950f-406f-8739-3d0cd2d75f2d@googlegroups.com>,
johnkuthern@gmail.com says...
> > emotionally invested in.
 
> > Cindy Hamilton
 
> It's more of a Guy Thing! Guys tend to be into Prosthetic Penises a lot!! And Big Money Dick Waving Contests
 
You're the stereoptype of both
 
Janet UK
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