- Crown Royal XO - 6 Updates
- Honey bee jobs by age - 5 Updates
- Tuna - 9 Updates
- Sucky "Sushi" Experience :-/ - 2 Updates
- R.I.P. Maida Heatter, 102, "Queen of Cake" - 1 Update
- Red pasta sauce - 2 Updates
| notbob <notbob@q.com>: Jun 08 08:19AM -0600 On 6/7/2019 4:29 PM, Dave Smith wrote: > I remember that Harvey Wallangers were popular back in the 1970s. Very much so! No longer. As I stated b4, most ppl, here, don't even know the origin of the name, "Wallbangers", which we have one of. I'm so old, I recall the 50's. A place that was famous for its ribs was called "Poor Red's" in El Dorado, CA. It was also known for its "Gold Cadillac's" (requires Galliano). BUT, I recall the 60's when Poor Red's was known fer its ribs and "Grasshoppers" (Creme de Menthe). Like I sed, things change. ;) nb |
| coltwvu@gmail.com: Jun 08 07:22AM -0700 Gilbey's gin---London 'Dry Style' (not sweet) gin made in the U.S. Made from 100% grain neutral spirits. Spicey, zesty nose. Some berry flavors, also minerals, herbs, and spices. Creamy texture. Dry, minerally finish. Good for mixing. 'Wine Enthusiast' gives it 88 point. |
| Dave Smith <adavid.smith@sympatico.ca>: Jun 08 10:45AM -0400 On 2019-06-08 10:19 a.m., notbob wrote: > Cadillac's" (requires Galliano). BUT, I recall the 60's when Poor Red's > was known fer its ribs and "Grasshoppers" (Creme de Menthe). Like I > sed, things change. ;) I always assumed that the extra shot of booze would get people drunk and it would be like banging their heads. The Freddie Fudpucker variation, with even more booze, was a silly little tongue twisted that those who got drunk on them would turn into lewd variations. |
| "Ophelia" <OphElsnore@gmail.com>: Jun 08 04:19PM +0100 "Cindy Hamilton" wrote in message news:843c8078-eff4-4b83-a6ab-c64feb0645a1@googlegroups.com... On Friday, June 7, 2019 at 5:44:59 PM UTC-4, Hank Rogers wrote: > > Is that better? > Yeah, but yoose forgot to mention that she has a *GUN* > REPEAT: JOAN HAS A GUN AND DOES NOT LIKE SCOTCH. I also have a gun and do not like Scotch. Cindy Hamilton ==== +1 |
| "Ophelia" <OphElsnore@gmail.com>: Jun 08 04:20PM +0100 "Gary" wrote in message news:5CFB8D8B.A768FFDB@att.net... Dave Smith wrote: > > I like Gordon's gin but would never drink it unmixed. > That is a wise move with Gordon's gin. Try Blue Sapphire on the rocks > with a twist of lemon. When I was 17 I tried a shot of Gordon's gin. It tasted to me like what insecticide should taste like. oh man. That one shot was my first and last drink of gin ever. true! == Yes, my preference is gin, but I could never drink Gordon's. Atm I am drinking Bombay Gin. It's not bad:)) |
| "Ophelia" <OphElsnore@gmail.com>: Jun 08 04:18PM +0100 "Terry Coombs" wrote in message news:qdelib$le4$3@dont-email.me... On 6/7/2019 3:38 PM, Ophelia wrote: > Snag > ==== > <g> so the odd sting is worth it:)) Oh most eminently ! Snag === lol |
| Bruce <bruce@invalid.invalid>: Jun 08 03:10PM +1000 On Sat, 8 Jun 2019 01:06:47 -0400, jmcquown <j_mcquown@comcast.net> wrote: >fun to have someone so knowledgeable about bee-keeping here on RFC. I >must say I never really thought much about the life-cycle of honey bees >before. And now you do? |
| U.S. Janet B. <JB@nospam.com>: Jun 08 08:23AM -0600 On Sat, 8 Jun 2019 01:06:47 -0400, jmcquown <j_mcquown@comcast.net> wrote: >must say I never really thought much about the life-cycle of honey bees >before. >Jill The man across the street from us used to keep bees. They weren't a problem. He has just a regular size lot for a neighborhood developed in the 50s. He had neighbors on both sides and behind him as well as across the street. You didn't really notice the bees until you were in his back yard. Then the bees could bump into you if you stepped into their path as they were going about their business. You wouldn't get stung. We were advised that the bees had pathways and just not to stand in the path. He got a lot of honey for the size of his operation (I thought). He would fill quart jars with honey and I remember that he bought quite a few cases of jars (12 jars per case). We bought honey from him for many years until he moved away. Janet US |
| Dave Smith <adavid.smith@sympatico.ca>: Jun 08 10:52AM -0400 On 2019-06-08 10:23 a.m., U.S. Janet B. wrote: > would fill quart jars with honey and I remember that he bought quite a > few cases of jars (12 jars per case). > We bought honey from him for many years until he moved away. There are lots of orchards and vineyards around here and the bee keepers set out hives to help with pollination. I like to think that eating local honey helps to fight off allergies. I eat local honey and have no serious allergy issues. My wife does not eat honey and see suffers from allergies. I is anecdotal and too small a sample, but it works for me. |
| graham <g.stereo@shaw.ca>: Jun 08 08:50AM -0600 On 2019-06-08 8:23 a.m., U.S. Janet B. wrote: > few cases of jars (12 jars per case). > We bought honey from him for many years until he moved away. > Janet US Honey bees are only dangerous when you a a few feet from the hive and the guard bees go for you. When we prepared ours for winter, shaking the bees from the honey supers etc., I often didn't bother with gloves or veil. I rarely got stung. |
| "Ophelia" <OphElsnore@gmail.com>: Jun 08 04:10PM +0100 "jmcquown" wrote in message news:JnHKE.4597$R23.3436@fx01.iad... On 6/7/2019 10:51 AM, Ophelia wrote: > Snag > ==== > Good luck! I would love to keep bees .... if I knew how:)) It sounds very complicated. Terry has lots of land which I imagine is also required. You wouldn't want hives right next to the house! It's fun to have someone so knowledgeable about bee-keeping here on RFC. I must say I never really thought much about the life-cycle of honey bees before. Jill == Nor have I:) I enjoy reading about them. |
| Gary <g.majors@att.net>: Jun 08 10:17AM -0400 heyjoe wrote: > water. Not quite the same flavor profile as salt water, but > approximately the same cost as less expensive (previously) frozen salt > water fishes. Fresh frozen seafood is good if you order from a good seafood vendor. They can ship it to you overnight in a foam carton with a small bit of dry ice. Beats the hell out of grocery store frozen seafood but more costly. Even the top priced raw tuna you pay a fortune for at a good restaurant has been frozen at sea in salt water ice. |
| Dave Smith <adavid.smith@sympatico.ca>: Jun 08 10:28AM -0400 On 2019-06-08 9:21 a.m., U.S. Janet B. wrote: > that's what I have and what I do. I don't have to buy a battery or a > new strap, just a new watch. I'm thinking of having two of them with > one set for standard time and one for daylight saving time. What's the problem? Are there no 5 year old kids around to help you set the time? ;-) |
| Dave Smith <adavid.smith@sympatico.ca>: Jun 08 10:32AM -0400 On 2019-06-08 9:32 a.m., Gary wrote: > time change, change it just 1/2 hour then let it be forever. That > varying half hour really wouldn't make any signifiant difference > in real life. We could just adjust work, store and school hours to take advantage of earlier or later sun rise and set. I never did understand the extension of DST as an energy saver. They figured that if people got home while it was still light they would use less power. I don't know about their world, but in this part of the world it means that people are getting up and getting ready for their day in the dark, so whatever energy they are not using at night they are making up for in the morning. |
| Dave Smith <adavid.smith@sympatico.ca>: Jun 08 10:40AM -0400 On 2019-06-08 10:17 a.m., Gary wrote: > vendor. They can ship it to you overnight in a foam carton with a > small bit of dry ice. Beats the hell out of grocery store frozen > seafood but more costly. I was never too keen on frozen fish, especially salmon. One of the reasons I like shopping at Costco is that there flash frozen and individually wrapped fish fillets are excellent. We get a lot of sole, wild salmon and farmed salmon and rainbow trout. > Even the top priced raw tuna you pay a fortune for at a good > restaurant has been frozen at sea in salt water ice. It is interesting that so many people claim that sushi grade tuna is fresh. It isn't. By definition, sushi grade means that it has been frozen to something like -20C for a week in order to kill cooties and parasites. |
| penmart01@aol.com: Jun 08 10:42AM -0400 On Sat, 08 Jun 2019 14:58:20 +1000, Bruce <bruce@invalid.invalid> wrote: >>3 ounce cans by the case, perfect size on a garden salad for a good >>school lunch. >What do you two need a school lunch for? The school lunch is for my wie, she substitute teaches a couple of days a week. |
| Gary <g.majors@att.net>: Jun 08 10:49AM -0400 Dave Smith wrote: > world, but in this part of the world it means that people are getting up > and getting ready for their day in the dark, so whatever energy they are > not using at night they are making up for in the morning. I get up way early every single morning. I'm up drinking my first coffee and reading email and ng posts for about an hour. Then I like to go outside with my 2nd cup of coffee while it's still dark out and watch the horizon slowly get light. The predawn hours are my favorite. I've done that since age 17 so it's not an old guy thing. Currently, I go out at 4:40am and within minutes, the sky starts to lighten. Yes, that means that I get out of bed about 3:30am or shortly after. Many years, I was out on the beach waiting for the light to go surfing before all the others showed up. Don't do that so often now so yes....I've turned old. Better than the alternative though. |
| "Ophelia" <OphElsnore@gmail.com>: Jun 08 04:04PM +0100 "Gary" wrote in message news:5CFBC2F4.92A98901@att.net... Hi O. I already posted it. Did you miss it? If so, I'll repost it for you. It's nothing special though. I think it got it's bad rep many years ago with poor people making it often. (a cheap meal) Once every several years is good though. Ahh thank you!!! Yes, I saw it and also saved it:)) I must have thought you were referring to something else!!! Sorry!! Did you post a recipe for corned beef hash??? I thought you had and I have been looking for it. Heck, here it is again: ------------------------------------------------------ No specific recipe, I just winged it from memory way back. - partial package of egg noodles, cooked and drained. - in a large bowl, I combined: - 1/2 chopped onion - 2 cans of tuna (drained) - yes, a can of cream of mushroom soup :) - 1 tbs flour - 1 egg - 2/3 cup milk - 1 small (8.5oz) can of peas - one ounce very sharp cheddar (leftovers) - add in the egg noodles then top with - - 3 oz mild cheddar cheese - 2 oz parmesian cheese (dried kind) - a handfull of bread crumbs. (I think that covers it all) All in a casserole dish and cooked at 425 for about 40 minutes. It turned out quite well. Not something to die for but I'm enjoying it. I will make this again but probably a few years down the road. Just a good occasional meal. Thanks very much Gary! I already bought some canned tuna and a can of mushroom soup! LOL D. thought I was going mad ... :))) I can't remember the last time I bought canned soup <g> |
| Ed Pawlowski <esp@snet.xxx>: Jun 08 11:08AM -0400 On 6/8/2019 12:45 AM, jmcquown wrote: > I don't care for canned tuna and prefer not to eat mackerel, either. But > hey, it's Bruce's signature dish. Mackerel fish cakes. > Jill Not my favorite but my wife likes it. A can easily makes a couple of sandwiches. I've been buying Blue Harbor wild caught white albacore. Better than most brands. I don't care for tuna casserole. Had it probably twice in my life so I'm good for years to come. |
| penmart01@aol.com: Jun 08 11:15AM -0400 On Sat, 8 Jun 2019 02:22:38 -0400, jmcquown <j_mcquown@comcast.net> wrote: >things with watches. They'd charge me an ungodly amount of money to >change the battery. Or I could just buy another $20 watch. :) >Jill Most independant jewelry stores will replace the battery when you buy it from them, usually no more costly than from a department store. It's a service jewelers offer to get people into the store and look around, sometimes they'll buy something. |
| "Ophelia" <OphElsnore@gmail.com>: Jun 08 03:44PM +0100 "dsi1" wrote in message news:b927d763-2f94-4f2f-9537-37109269fd8c@googlegroups.com... On Friday, June 7, 2019 at 7:50:37 AM UTC-10, Sheldon wrote: > greater value. In the past common salt was coin of the realm. raw > seafood never had any value and still has no value, white rice is > coolie grub, Fish is all yoose want for free, just bait a hook. Oddly enough I had some raw fish and rice for lunch. Tasty! The sauce on the chum is Sriracha and mayo. Sriracha and mayo has pretty much changed our lives for the better. Spicy and smooth - amazing! https://www.amazon.com/photos/shared/DtrV9VlaSJW4VsUmDlPz3g.VzCStJ9V3eaPV-ZTbia9r- ==== For the first time ever, I was told that group does not exist:( When Carol posts pics, I am asked to login (I don't know what to do for that.) But when you post, it usually goes straight in! |
| penmart01@aol.com: Jun 08 11:00AM -0400 >eat that. No one should ever buy canned crab. >I could go on and on but this is just me. Not quite Sheldon but >I'm working on it. ;) One of my favorite seafood dishs is an ALT... Anchovy, Lettuce, and Tomato on a Kaiser roll, dressed with the anchovy oil. I actually like pickled and cold smoked fish better than cooked fish. |
| lenona321@yahoo.com: Jun 08 07:59AM -0700 https://www.google.com/search?ei=wcz7XJTZHMGE5wKQiZKwCg&q=maida+heatter+102&oq=maida+heatter+102&gs_l=psy-ab.3...4299.4924..5139...0.0..0.127.385.2j2......0....1..gws-wiz.......0i131j0i131i67j0i3.SRXimmfPuHU (obits) https://www.today.com/food/queen-cake-cookbook-author-maida-heatter-dies-102-t155871 First paragraphs: June 7, 2019, 7:57 PM EDT / Source: TODAY By Kerry Breen Maida Heatter, who was known throughout the food world as the "Queen of Cake," passed away this week at the age of 102. A prolific writer and self-taught chef, Heatter spent the majority of her life baking. She became a household name after publishing nine successful cookbooks in the 1980s and 90s, and she was well-known for constantly having desserts on her person — including one especially memorable moment at the James Beard Foundation Awards in 1998 when she tossed brownies into the audience. "Thank you for making the world a sweeter place, a better place," Norman van Aken, an award-winning chef, wrote in an Instagram tribute. "You invited us into your Miami home where you served your miraculous cookies and showed us your meticulously typed recipes as we sipped white wines."... Lenona. |
| notbob <notbob@q.com>: Jun 08 08:26AM -0600 On 6/8/2019 6:48 AM, Gary wrote: > unless I'm in a hurry to cook something. Which I never am. Oh, right. You have no problem with cooking beans fer 6 hrs. ;) nb |
| Gary <g.majors@att.net>: Jun 08 10:48AM -0400 notbob wrote: > > unless I'm in a hurry to cook something. Which I never am. > Oh, right. You have no problem with cooking beans fer 6 hrs. ;) > nb Those kind, I soak overnight then pour off the water and cook in much less time. A good bean soup takes hours anyway. no problem with me. I don't make it often. |
| You received this digest because you're subscribed to updates for this group. You can change your settings on the group membership page. To unsubscribe from this group and stop receiving emails from it send an email to rec.food.cooking+unsubscribe@googlegroups.com. |
No comments:
Post a Comment