- 3 or 4 meals - 1 Update
- NYT: "Pandemic-Baking Britain Has an 'Obscene' Need for Flour" - 1 Update
- Saturday Night Dinner, 5/23/2020 - 1 Update
- Navy bean soup review - 2 Updates
- NYT: Lost cookie recipe - for cachkitas (Israel) - 1 Update
- I am SO GLAD I deleted my Facebook acct! - 1 Update
- Contrast - 1 Update
| Sheldon Martin <penmart01@aol.com>: May 24 03:43PM -0400 >> will become a chicken soup for the day after tomorrow. ><recipes snipped> >Sounds like the ultimate plans for 2 rotisserie chickens, Janet We buy rotisserie chicken once or twice a year typically when running short on time to cookd, usually from Walmart, theirs are oven stufer roasters, about 6-7 pounders, $5.99 per. Other markets sell them but theirs are much smaller and too salty. The thing I don't like about them is why they are so cheap is because that's how the markets dispose of expired birds. Somehow the USDA permits that with cooked meats. I still prefer oven stuffer roasters that I buy prier to expiration and that I season myself, those rotisseried at market are always too salty... plus they are not properly cleaned; blood clots and guts hanging inside. We eat very little whole chicken...we much prefer skinless boneless bosoms that I make into cutlets, and not all that often. Mostly we eat pork chops and beef that I grind myself. We occasionally eat pork/beef roasts. |
| lenona321@yahoo.com: May 24 12:39PM -0700 You've probably heard about the 1,000 year-old mill already, but this (different) story is fun too. https://www.nytimes.com/2020/05/20/business/britain-flour-mills-baking.html A week before Britain came to a standstill in mid-March, the Wessex Mill found itself fielding nearly 600 calls a day requesting one of the country's hottest commodities: flour. The mill in Oxfordshire has produced nearly 13,000 small bags of flour each day during the coronavirus pandemic, a fourfold increase. Demand led Emily Munsey, a flour miller who runs the business with her father, to hire more staff and add afternoon and night shifts to keep the mill running 24 hours a day, seven days a week, for the first time in its 125-year history. "It's been very challenging as a company. The amount of work we've all had to do has increased a huge amount," said Ms. Munsey, who has since scaled back to five days a week, though still around the clock, to give employees a weekend break. "Demand remains consistently obscene."... (snip) Lenona. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: May 24 12:39PM -0700 On Sunday, May 24, 2020 at 3:25:33 PM UTC-4, Gary wrote: > and eat and enjoy while watching tv. haha > Needless to say, that nonsense would stop immediately if > I ever got married again. :) True. My husband and I eat on the coffee table in the living room like civilized people. Cindy Hamilton |
| Sqwertz <sqwertzme@gmail.invalid>: May 24 02:36PM -0500 On Sun, 24 May 2020 13:20:12 -0400, Gary wrote: >> but the new ones are bad. It's like they've been dipped in something. > As was suggested, maybe it was the smoked part. > Regardless, I'll use my remaining one but I'll never buy another. Use it to cook some "greens", like a 5-pound of them. And some shitlins to go with it. A 10-lb pail comes out to be about 1.5 lbs in the end and leaves the apartment smelling like shit. That's why you cook ham hocks and greens at the same time - to mask the smell. -sw |
| Sqwertz <sqwertzme@gmail.invalid>: May 24 02:39PM -0500 On Sun, 24 May 2020 15:22:24 -0400, Gary wrote: > label them for just a hind quarter to keep for themselves. > Yoose should just butcher your own kills, Sheldar. > You could easily find a youtube instruction video. Shelly would rather go out and shoot people than deer. Half is bullshit. They can't sell wild game retail. -sw -sw |
| lenona321@yahoo.com: May 24 12:34PM -0700 By Karina Piser. Interesting. https://www.nytimes.com/2020/04/04/opinion/my-grandmothers-lost-cookie-recipe.html |
| Gary <g.majors@att.net>: May 24 03:24PM -0400 Sheldon Martin wrote: > >I read every single post here. Hard to keep up with sometimes. > >And I do remember things fairly well. Just like ferrets do. > I've never read every post and of late I read less than half. The only problem with killfiles or just not reading everything, is that sometimes yoose types will jump into a conversation without knowing all that has been discussed previously. It happens here all the time, not just you. I've never liked censorship in any form and I certainly won't do it to myself by choice. People should deal with the real world and not just half of it. |
| Gary <g.majors@att.net>: May 24 03:24PM -0400 cshenk wrote: > Central air here Central air here too > and there's a big difference in an apartment and a > house. I think you once mentioned it's a 2br apartment? Something I > vaguely recall about a workroom that was probably the 2nd bedroom? My place is a 2-bedroom + family room. My living room, dining room and family room I opened up like one big greatroom. I have a walk-through kitchen too (wide openings but no doors). One full bath and two nice sized bedrooms. Total floor space is 1050 sq feet plus porch/balcony that I do use too. All of the windows + wide sliding door are floor to near ceiling too. No small windows. Plenty of light and fresh air. Plenty of space for daughter and me while I raised her here and about twice as much space as I need for myself now. Most of the area is unused now except just walking through. |
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