Sunday, April 19, 2020

Digest for rec.food.cooking@googlegroups.com - 25 updates in 6 topics

Sheldon Martin <penmart01@aol.com>: Apr 19 04:18PM -0400

>>nastiness with humor... his idea of joking is not funny.
 
>And how would you classify all your racist comments? Humour or
>nastiness?
 
I could easily be a professional commedian because I'm equal
opportunity, same as the best pros I make fun of every group and even
of Popeye.
You're not funny either, Bruthie, you silly Poofta who sucks farts
from subway seats.
https://www.urbandictionary.com/define.php?term=poofter
Bruce <bruce@null.null>: Apr 20 06:29AM +1000

On Sun, 19 Apr 2020 16:18:40 -0400, Sheldon Martin <penmart01@aol.com>
wrote:
 
>You're not funny either, Bruthie, you silly Poofta who sucks farts
>from subway seats.
>https://www.urbandictionary.com/define.php?term=poofter
 
If you call Chinese chinks, you're a racist. If you call gays
poofters, you're a homophobe, even if you're a closet gay yourself.
Sheldon Martin <penmart01@aol.com>: Apr 19 04:37PM -0400

>>https://www.urbandictionary.com/define.php?term=poofter
 
>If you call Chinese chinks, you're a racist. If you call gays
>poofters, you're a homophobe.
 
SO YOU ADMIT TO BEING A FAGGOT.
Bruce <bruce@null.null>: Apr 20 06:41AM +1000

On Sun, 19 Apr 2020 16:37:05 -0400, Sheldon Martin <penmart01@aol.com>
wrote:
 
 
>>If you call Chinese chinks, you're a racist. If you call gays
>>poofters, you're a homophobe, even if you're a closet gay yourself.
 
>SO YOU ADMIT TO BEING A FAGGOT.
 
Read my post one more time and use your finger to follow the words.
Dave Smith <adavid.smith@sympatico.ca>: Apr 19 05:52PM -0400

On 2020-04-19 4:37 p.m., Sheldon Martin wrote:
 
>> If you call Chinese chinks, you're a racist. If you call gays
>> poofters, you're a homophobe.
 
> SO YOU ADMIT TO BEING A FAGGOT.
 
Homophone is such a lame insult. Sorry, but I am a straight male. I have
absolutely no interest in intimacy with another male. It doesn't
particularly bother me if other men enjoy sex with each other, but some
of the baggage that goes along with it is IMO pretty silly and I think
they make themselves objects of ridicule when they start acting in a
flamboyant manner. I reject the suggestion that my opinion or feelings
about them is a phobia. A phobia, by definition, is an irrational fear.
I don't fear them, I just don't much care for their flamboyant
behaviour. My unease when they start coming on to me is no different
from a woman who gets offended when some guy she has no attraction to
starts coming one to them.
Bruce <bruce@null.null>: Apr 20 08:06AM +1000

On Sun, 19 Apr 2020 17:52:08 -0400, Dave Smith
>about them is a phobia. A phobia, by definition, is an irrational fear.
>I don't fear them, I just don't much care for their flamboyant
>behaviour. My unease when they start coming on to me
 
LOL Poor old Dave can't leave the house without a gay man coming on to
him. Maybe it's the pickle ball that makes them think you're one of
them :)
 
>is no different
>from a woman who gets offended when some guy she has no attraction to
>starts coming one to them.
 
There are flamboyant gays and flamboyant straight guys. You know the
type. Bulging muscles, the dumb look of a Trump supporter in their
eyes, a dangerous dog by their side, covered in tattoos etc. I don't
know what's worse. Actually, I do.
Hank Rogers <Nospam@invalid.com>: Apr 19 05:23PM -0500

Bruce wrote:
> type. Bulging muscles, the dumb look of a Trump supporter in their
> eyes, a dangerous dog by their side, covered in tattoos etc. I don't
> know what's worse. Actually, I do.
 
If they also have a gun?
Sheldon Martin <penmart01@aol.com>: Apr 19 04:21PM -0400

On Sun, 19 Apr 2020 09:39:11 -0700 (PDT), Cindy Hamilton
 
>> And the Jews invented fermented veggies,
 
>Fermented vegetables were invented independently in several cultures.
 
>Cindy Hamilton
 
NO EXAMPLES, JUST BLOWING WIND AND WHOMEVER.
Cindy Hamilton <angelicapaganelli@yahoo.com>: Apr 19 01:36PM -0700

On Sunday, April 19, 2020 at 4:21:23 PM UTC-4, Sheldon wrote:
 
> >Fermented vegetables were invented independently in several cultures.
 
> >Cindy Hamilton
 
> NO EXAMPLES, JUST BLOWING WIND AND WHOMEVER.
 
Ah. I thought you might ask for citations:
 
<https://en.wikipedia.org/wiki/Pasta#History>
 
<https://www.pbs.org/food/the-history-kitchen/history-pickles/>
 
Cindy Hamilton
Hank Rogers <Nospam@invalid.com>: Apr 19 04:33PM -0500

Cindy Hamilton wrote:
 
> <https://en.wikipedia.org/wiki/Pasta#History>
 
> <https://www.pbs.org/food/the-history-kitchen/history-pickles/>
 
> Cindy Hamilton
 
When did Popeye learn to read?
Sheldon Martin <penmart01@aol.com>: Apr 19 06:13PM -0400

On Sun, 19 Apr 2020 13:36:05 -0700 (PDT), Cindy Hamilton
 
><https://en.wikipedia.org/wiki/Pasta#History>
 
><https://www.pbs.org/food/the-history-kitchen/history-pickles/>
 
>Cindy Hamilton
 
Your citations are absolute nonsense, based soley on modern
expectations... like claiming egg noodles are pasta. Different noodle
like foods have been made from many substances from everywhere on the
planet... there are cultures that made noodles from plantains and
other starchy plants... fried strips of potato can be defined as
noodles, same as their are rice and buckwheat noodles. But pasta and
egg noodles each have a different precise culinary definition in
today's vernacular... pasta contains no egg. Pasta is as differerent
from egg noodles as matzo is from bread. Apples and oranges are both
fruit but are not the same. You need to educate yourself about how
that similar is not identical. Just because you weigh 130 lbs and are
5' 5" and wear a 32 B bra you need to realize that your boobs are not
similar to those for a 130 lb 5'5" woman who needs a 38 DD bra.
Well that's the difference between pasta and egg noodles. LOL
Dave Smith <adavid.smith@sympatico.ca>: Apr 19 01:53PM -0400

On 2020-04-19 10:08 a.m., Ed Pawlowski wrote:
> On 4/19/2020 7:45 AM, Bruce wrote:
>> On Sun, 19 Apr 2020 04:39:01 -0700 (PDT), Cindy Hamilton
air hands during the covid pandemic.
 
> True, but you have to look at where the statistics come from. Unoccupied
> houses?  Some cities have plenty of them with tax liens and such that
> would have water shut off.
 
 
Detroit is an urban phenomenon in a class of its own with an incredible
number of abandoned homes and buildings. Before writing about that I
Googled it to make sure I had the reliable information. I started to
type in "how many abandoned houses......" and Google auto filled "in
Detroit". There were a lot more than I had expected... 70,000 abandoned
buildings, 31,000 abandoned houses and 90,000 vacant lots. With a little
more research I learned that a lot of those vacant homes and buildings
had been abandoned without shutting off the water. Pipes burst and
copper pipes were stolen, so water was gushing. That could account for a
lot of the "homes" were the water was shut off.
Ed Pawlowski <esp@snet.xxx>: Apr 19 05:50PM -0400

On 4/19/2020 2:45 PM, graham wrote:
 
> Capitalism is the astounding belief that the wickedest
> of men will do the wickedest of things for the greatest
> good of everyone. - John Maynard Keynes
 
Unfortunately, that is very true. It is also true that we all have the
same opportunity to make a lot of money if we want to. Education, at
least through high school is free and readily available too. Some of
our society chooses not to avail themselves of it.
 
There are poor that need help. There are poor that made their own
choices.
Bruce <bruce@null.null>: Apr 20 07:57AM +1000

>same opportunity to make a lot of money if we want to. Education, at
>least through high school is free and readily available too. Some of
>our society chooses not to avail themselves of it.
 
With highschool only, your chances of making a lot of money are a lot
slimmer.
 
>There are poor that need help. There are poor that made their own
>choices.
 
For a middle class white man, it's very easy to say this.
Hank Rogers <Nospam@invalid.com>: Apr 19 05:08PM -0500

Bruce wrote:
 
>> There are poor that need help. There are poor that made their own
>> choices.
 
> For a middle class white man, it's very easy to say this.
 
Druce, I never realized you were in the lower class. Sorry; I
should have paid more attention. Hope things get better for you. At
least you're not in the US, so that's a real big plus.
 
P.S. Just to clarify; are you also a non-white?
Dave Smith <adavid.smith@sympatico.ca>: Apr 19 05:39PM -0400

On 2020-04-19 2:51 p.m., dsi1 wrote:
 
>> Cindy Hamilton
 
> Men like a woman with a high voice. OTOH, a woman with a low voice
> stands to make a lot more money than one with a regular voice.
 
I prefer a women's voice to be low. Really high voices can tense. Plus,
having some hearing loss from years of working around loud noises, I
don't hear high pitches as well as I do with lower pitch. When
listeneing to choral pieces the soprano voices tend to fade away.
Hank Rogers <Nospam@invalid.com>: Apr 19 05:03PM -0500

Dave Smith wrote:
> noises, I don't hear high pitches as well as I do with lower
> pitch.   When listeneing to  choral pieces the soprano voices tend
> to fade away.
 
I worked with an older guy who was quite hard of hearing (army
artillery before the days of much hearing protection).
 
He couldn't even understand most women on a telephone ... had to
have someone else take the call.
Sheldon Martin <penmart01@aol.com>: Apr 19 04:03PM -0400


>Sheldon...egg noodles ARE pasta - same ingredients, just
>differently shaped. I make my own occasionally. Much better
>homemade than that dry mystery pasta from the stores. lol
 
Actually egg noodles may be similar but are not pasta. Packaged dry
pasta contains no eggs, making your own fresh with eggs is actually
making egg noodles regardless the shape. Pasta is an Italian word
meaning a paste, of semolina flour and water. We don't eat much pasta
so don't bother making it from scratch. We'll eat some pasta but much
rather have dry egg noodles instead of all those brands labeled pasta
like Ronzoni, Prince, etc. It's typically in the section with Jewish
foods where one finds the various shaped dry egg noodles and they are
labeled egg noodles, not labeled pasta. Of course they cost about
twice the price of the standard wide, medium, fine , and curly egg
noodles, there are even toasted egg noodles in various shapes but are
usually smalls, typically cooked in plain water but served in chicken
soup. I've never seen packaged egg noodles labeled pasta, the package
always says "Egg Noodles". At home when people make their own pasta
and add eggs, like the typical celebrity TV chefs do, they are making
egg noodles, NOT pasta. Pasta is Italian, Italians do not use eggs as
an ingredient, neither do the Orientals use eggs as an ingredient in
their noodles... well perhaps a Pennsylvania Dutch Chink would prepare
Lo Mein with egg noodles. LOL The only noodle containing egg I know
of that chinks use is for egg roll wrappers, and that's likely a
bastardized American version of their spring roll.
Hijacking an ethnic recipe and changing it doesn't make it kosher. If
you ate at a restaurant in Belize there'd be noodle dishes on the
menu, however those noodles would be made from corn tortias, typically
in soups or fried as in nachos. Fact is the Mayans made corn noodles
long before any Chink ever saw a noodle.
Bruce <bruce@null.null>: Apr 20 06:05AM +1000

On Sun, 19 Apr 2020 16:03:23 -0400, Sheldon Martin <penmart01@aol.com>
wrote:
 
>of that chinks use is for egg roll wrappers, and that's likely a
>bastardized American version of their spring roll.
>Hijacking an ethnic recipe and changing it doesn't make it kosher.
 
Who gives a rat's ass whether food is Jewish or kosher? That's your
hangup, not mine.
Cindy Hamilton <angelicapaganelli@yahoo.com>: Apr 19 01:31PM -0700

On Sunday, April 19, 2020 at 4:03:27 PM UTC-4, Sheldon wrote:
> pasta contains no eggs, making your own fresh with eggs is actually
> making egg noodles regardless the shape. Pasta is an Italian word
> meaning a paste, of semolina flour and water.
 
Pasta can be dry or fresh, made with semolina or regular wheat flour,
with or without eggs.
 
Cindy Hamilton
 
Cindy Hamilton
Hank Rogers <Nospam@invalid.com>: Apr 19 04:27PM -0500

Sheldon Martin wrote:
> Fact is the Mayans made corn noodles
> long before any Chink ever saw a noodle.
 
I bet they were jewish, and made those noodles *zactly* like yoose
do Popeye.
Hank Rogers <Nospam@invalid.com>: Apr 19 04:29PM -0500

Bruce wrote:
>> bastardized American version of their spring roll.
>> Hijacking an ethnic recipe and changing it doesn't make it kosher.
 
> Who gives a rat's ass whether food is Jewish or kosher?
 
Popeye and darrin for two examples.
Dave Smith <adavid.smith@sympatico.ca>: Apr 19 05:41PM -0400

On 2020-04-19 3:03 p.m., Cindy Hamilton wrote:
>> the much smaller virus kids.
 
> The point is not to filter viruses. It's to filter drops of
> snot and spit.
 
While the accurate information about this virus tends to depend on the
day of the week, what I have gathered is that the idea of wearing a mask
it to keep your cooties to yourself. Breath, cough and sneeze into your
mask and the gooey droplets stick with you instead of drifting around
until they contact someone else.
Dave Smith <adavid.smith@sympatico.ca>: Apr 19 05:44PM -0400

On 2020-04-19 4:03 p.m., Sheldon Martin wrote:
> making egg noodles regardless the shape. Pasta is an Italian word
> meaning a paste, of semolina flour and water. We don't eat much pasta
> so don't bother making it from scratch.
 
Well, if you ever do try making it from scratch make sure that you have
some eggs on hand, because every pasta recipe I have tried used eggs.
graham <g.stereo@shaw.ca>: Apr 19 02:56PM -0600

https://www.nytimes.com/2020/04/18/opinion/covid-cooking-health.html?action=click&module=Opinion&pgtype=Homepage
 
http://tiny.cc/h8ecnz
 
How Covid-19 Is Making Millions of Americans Healthier
 
People are finally cooking more.
 
By Hans Taparia
 
Mr. Taparia is a clinical associate professor at NYU Stern School of
Business.
 
April 18, 2020
 
 
 
Rachael Ray, Blue Apron and Michael Pollan all tried in their own ways.
But Covid-19 has done what none of them could do.
 
At a scale not seen in over 50 years, America is cooking, a healthy move
in the middle of a pandemic.
 
Yes, we are using restaurant delivery services more and demand for
packaged goods has skyrocketed. Even sales of the unpalatable Hamburger
Helper are up. But the frequency and consistency of cooking presents a
tremendous public health opportunity.
 
In one recent survey, 54 percent of respondents said they cook more than
before the pandemic, 75 percent said they have become more confident in
the kitchen and 51 percent said they will continue to cook more after
the crisis ends. Interest in online cooking tutorials, recipe websites
and food blogs has surged. Dozens of recipe writers and cookbook authors
such as Alison Roman, Jet Tila, and Julia Turshen are frenetically
posting ideas and answering questions on Twitter and Instagram.
 
"I feel like this virus is a conspiracy to make me learn how to cook,"
Eliza Bayne, a television producer tweeted.
 
"I visited my kitchen on occasion prior to corona," Kedene McDowell, a
graduate student at New York University said, "now I am one with my
kitchen."
 
Young adults are FaceTiming parents to get tips in the kitchen, and even
the self-declared cooking inept are now making oatmeal, at least.
 
Nearly everyone is making an effort. Cookbooks are rarely among the
top-selling books on Amazon. Yet this week, "Magnolia Table, A
Collection of Recipes for Gathering" by Joanna Gaines is No. 2. The
search term "online cooking classes" saw a fivefold increase on Google
over the past four weeks, and the search title "cook with me" saw a 100
percent increase in average daily views on YouTube in the second half of
March.
 
This surge in cooking is meaningful, as people who frequently cook meals
at home eat more healthfully and consume fewer calories than those who
cook less, according to multiple studies.
Editors' Picks
The News Is Making People Anxious. You'll Never Believe What They're
Reading Instead.
'Corona-Shamed': George Stephanopoulos, J. Lo — Maybe You?
The Virus Closed Her Bakery. Now She's Working Nonstop.
 
One of the biggest barriers to cooking frequently is that it takes
practice and time to gain proficiency and ease. That initial training
time has simply not been available to most Americans, as the pace of
life has intensified over the decades. Nor has there been a perceived
need to cook because prepared and fast foods were readily available.
 
The pandemic has put everything on pause, and almost every
"nonessential" worker, employed or unemployed, is now enrolled in a de
facto home economics course. Cooking is at the top of the curriculum.
The course will be months or years long. Even if "stay-at-home" orders
are lifted, cooking will be the most cost-effective way to eat during a
deep recession.
 
An increase in the frequency of cooking does not necessarily mean we are
getting healthier during the pandemic. Tragedy and fear are making us
stress-eat, as we drown ourselves in tubs of ice cream or binge bake.
Moreover, with gyms closed and movement restricted, many of us are now
more sedentary than ever. But we are acquiring an ancient skill that has
been shown to help people live better and longer. If we apply that skill
with greater frequency over the long run, it could reduce our risk of
chronic diseases such as diabetes, heart disease and stroke.
 
A poor diet is the biggest underlying cause of mortality in America, and
that poor diet is largely delivered by large food companies like Pepsi,
Coca-Cola, Chick-fil-A and McDonald's. Just 10 dietary factors (such as
high intake of processed meat and refined grains) are estimated to cause
more than 1,000 deaths per day from heart disease, stroke and diabetes
alone. More than 100 million Americans have diabetes or pre-diabetes and
122 million have cardiovascular disease.
 
Frequent cooking could make a difference in outcomes — on average,
people who frequently cook at home eat less fat and sugar than other
people. Most restaurants and many large food companies, after all, use
levels of salt, sugar and fat that would be inconceivable for home cooks.
 
Cooking as an element of good health is starting to catch on. A number
of medical schools, such as George Washington University and Tulane
University, now have culinary schools or culinary programs.
 
That need has never been higher, since the coronavirus has been most
threatening to people with food-related chronic diseases. About 90
percent of those who become seriously ill due to the virus have an
underlying condition — hypertension and diabetes being the most common.
 
Once life rebounds, we may go back to our previous ways, but our palates
will have experienced a reset and our hands would have acquired an
artful skill. Family ties would have strengthened for many, as cooking
is a group activity and is deeply fulfilling and nurturing. There will
be many lessons from the coronavirus pandemic, but we would be wise not
to forget this one. This newfound proficiency could be lifesaving.
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