Thursday, May 30, 2019

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

jmcquown <j_mcquown@comcast.net>: May 30 11:42AM -0400

On 5/29/2019 11:38 PM, Sqwertz wrote:
 
> You owe Jill an apology. Especially since you claim to be "105%
> Gentleman". You're a disgrace to humanity and to Real Men.
 
> -sw.
 
This BITCH got it right the first time. :)
 
https://groups.google.com/forum/#!searchin/rec.food.cooking/John$20Kuthe$20lady$20loves%7Csort:date/rec.food.cooking/JSqqL9g_uwI/W6pxo32cCwAJ
 
"My lady love returns!"
 
"SHE CALLED ME!! :-)
 
She's on the last leg of her long journey from India!! And I gave her my
flip phone cell phone number and she called me back on it to finish our
conversation!"
 
[Note: he had a cell phone but rails against them.]
 
"And I'm gonna take Baby II to pick her UP! 8PMish!"
 
Wait, a gas burning vehicle?
 
"She will call me back on our home phone in STL time about 6PM when she
embarks on her journey back's last leg of flight, due to arrive STL
7:40PMish!
 
And before hanging up I initiated "Love you!" and for her FIRST TIME she
answered "Love you too!" :-)
 
My Standard Meal is gonna taste SO GOOD tonight!! And then after, I go
pick up my Lady Love! :-)"
 
He truly has no idea everything he posts is out there in perpetuity.
 
There's not a doubt in my mind this sort of public ranting is why that
alleged job as a part time nurse never materialized. I wouldn't hire
someone who is clearly unstable to even bag my groceries.
 
His "standard meal" is some sort of mushroom pasta. Hope she didn't
have to choke it down.
 
Jill
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 30 08:56AM -0700

On Thursday, May 30, 2019 at 10:42:29 AM UTC-5, jmcquown wrote:
 
> His "standard meal" is some sort of mushroom pasta. Hope she didn't
> have to choke it down.
 
> 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.
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
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 30 08:46AM -0700

On Thursday, May 30, 2019 at 10:39:40 AM UTC-5, Jack Granade wrote:
 
> > On Thursday, May 30, 2019 at 11:06:44 AM UTC-4, itsjoan...@webtv.net wrote:
 
> > He's got a bee in his bonnet. He acts like a bitchy little girl, but I'm
> > sure he's a man threatened by strong, successful women.
 
Hahahahaaaaaaaa, yes I can see he's threatened by an woman who doesn't kowtow
to him.
> > my work gets done, he pretty much doesn't care if I occasionally post to
> > Usenet during business hours.
 
> You post all fucking day from work so save the bullshit, chubby.
 
Again, why do you care????????
 
> Btw, I have the webtv cunt joan bozo binned but you can tell
> her for me to ESAD.
 
What the hell am I supposed to do with your clothes; wipe my mouth???
Cindy Hamilton <angelicapaganelli@yahoo.com>: May 30 09:37AM -0700


> > Btw, I have the webtv cunt joan bozo binned but you can tell
> > her for me to ESAD.
 
> What the hell am I supposed to do with your clothes; wipe my mouth???
 
Yeah, I think it's time to go back to giving Jack the silent treatment.
He enjoys it too much when people respond to him.
 
Cindy Hamilton
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 30 09:49AM -0700

On Thursday, May 30, 2019 at 11:37:49 AM UTC-5, Cindy Hamilton wrote:
 
> Yeah, I think it's time to go back to giving Jack the silent treatment.
> He enjoys it too much when people respond to him.
 
> Cindy Hamilton
 
Not sure why he doesn't have you killfiled, too, as he says he does me. If
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.
 
:o)
Sqwertz <sqwertzme@gmail.invalid>: May 29 11:51PM -0500

On Tue, 28 May 2019 21:16:15 -0500,
> consistency of the water when heated, Why else do you think that they
> make simple syrups? I mean if all someone had to do was add sugar to
> water then the recipe would say just add some sugar water.ha
 
Simple syrup is just water fully (or slightly over) saturated with
sugar. The water is heated to make the sugar dissolve quicker and
completely (hence, fully saturated). It's faster than sitting there
add stirring 82.5F degree water for 12+ hours trying to get it fully
saturated water with granulated sugar (it can't even be done in a
room less than 83F degrees).
 
Water is one of the most standard compounds used for comparison and
measurement in all the sciences. It's consistency, weight, density,
viscosity and other molecular properties never change at given
conditions. It has nothing to do with boiling anything down. Water
supersaturated with sugar would be useless in drinks since it's not
stable at room temps (even less stable when it's cold). The sugar
would solidify again - ever made rock candy [pops]?
 
But I'll give you a D+ for trying to pull a remotely plausible
excuse out of huge ass like that. 2 people here (Carol and Dsi1)
may have been tempted to believe you for a moment.
 
"Wow dude do you feel as worthless are you are?"
- "ChristKiller" in Rec.food.cooking 5/29/2019
 
-sw
S Viemeister <firstname@lastname.oc.ku>: May 30 04:41PM +0100

>> functioned before I upgraded to the premium version ($5).
 
> Is that a one-time fee for the premium version or is it a monthly/quarterly/
> yearly fee?
 
One time fee.
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 30 08:43AM -0700

On Thursday, May 30, 2019 at 10:41:03 AM UTC-5, S Viemeister wrote:
 
> > Is that a one-time fee for the premium version or is it a monthly/quarterly/
> > yearly fee?
 
> One time fee.
 
Oh ok! That's quite doable. Some sites want to nickel and dime you to death
for any little program or upgrade they have.
"Ophelia" <OphElsnore@gmail.com>: May 30 05:39PM +0100

"S Viemeister" wrote in message news:gla9r0Fk6n2U1@mid.individual.net...
 
On 5/30/2019 1:46 PM, Ophelia wrote:
>> Ask her if she can change her shopping list thingy so it still works
>> like the old one ... and if so...how please:))
 
Got a response already!
 
"I ended up switching to a new app - I'd found the app wasn't syncing as
well between the tablet & my phone, along with some other changes they
made that I didn't like.
 
"I use "Our Groceries" now, and I am much happier with this. It has
both a Free & a Pro version; I used the Free version for a few months to
be sure the syncing worked well and that I liked the way the app
functioned before I upgraded to the premium version ($5).
 
"Here's a link:
<https://play.google.com/store/apps/details?id=com.headcode.ourgroceries&hl=en>
 
=======
 
Thanks very much Sheila! And please thank her too!!
 
I just hope that the new phone will be able to do this:))
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 30 08:49AM -0700

On Thursday, May 30, 2019 at 10:36:57 AM UTC-5, Cindy Hamilton wrote:
 
> I'm off to my weekly lunch out. Greek salad, fresh bread and olive oil
> for dipping. Ice water to drink.
 
> Cindy Hamilton
 
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.
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.
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 30 09:38AM -0700

On Thursday, May 30, 2019 at 11:04:40 AM UTC-5, Dave Smith wrote:
> 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.
 
Or BLT sandwiches!
Dave Smith <adavid.smith@sympatico.ca>: May 30 11:53AM -0400

On 2019-05-30 11:03 a.m., jmcquown wrote:
 
> I don't think you're wrong.  I remember seeing Jell-O salads like that
> back then.  Maybe it even tasted good. :)  Definitely a hold-over from
> the 1960's.
 
It was the sort of thing that was pretty much guaranteed to show up at a
large gathering or pot luck.
 
> The only time I buy cottage cheese is to use when I make lasagna.  Same
> thing with yogurt.  I'll buy plain yogurt to cook with but I don't buy
> it just to eat.
 
The first time I made lasagna I went to the Italian grocery store next
to the house we were ling in. I picked up all the ingredients and went
to the checkout. The cashier asked me if my wife was making lasagna and
I told her no, I was making it. Well.... according to her, I had all the
wrong stuff. She took the stuff back and replaced it with better
quality stuff..... better pasta, better tomato sauce, ricotta instead of
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.
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.
Dave Smith <adavid.smith@sympatico.ca>: May 30 12:11PM -0400

On 2019-05-30 11:59 a.m., jmcquown wrote:
 
> 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).
 
I confess that it was not in my repertoire. I tried ShakeNBake, liked it
and figured out that I could make it up myself. I do all kinds of
variations of oven fried chicken, using different combinations of herbs
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.
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 30 09:37AM -0700

On Thursday, May 30, 2019 at 11:09:04 AM UTC-5, Dave Smith wrote:
> 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.
 
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.
coltwvu@gmail.com: May 30 09:10AM -0700

A G supplement from Aetna is $113 here
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 30 09:34AM -0700


> A G supplement from Aetna is $113 here
 
A plan G supplement from AARP United Healthcare is $123 per month and that's
with an ETF discount. But the rates are different from state to state.
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.
Pamela <pamela.poster@gmail.com>: May 30 05:32PM +0100

On 22:49 27 May 2019, "itsjoannotjoann@webtv.net"
 
>> Snag
 
> Every laptop that I've ever had that has the webcam is immediately
> covered with a piece of electrical tape as soon as I bring it home.
 
What about the microphones?
graham <g.stereo@shaw.ca>: May 30 09:43AM -0600

On 2019-05-30 9:26 a.m., Pamela wrote:
 
 
>> However, I do not think turmeric resurrects the dead or fixes a broken
>> leg.
 
> Are you quite sure? :)
 
If you ever read one of those so-called "Health" magazines found in
whole-food, birkenstock-wearing, organic, homeopathic believing stores,
they are full of:
"X has been shown to cure......"
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.
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 30 08:51AM -0700

On Thursday, May 30, 2019 at 10:43:23 AM UTC-5, graham wrote:
> 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.
 
You hit the nail on the head!!
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