- World looks on in horror as Trump flails over pandemic despite claims US leads way - 5 Updates
- Dinner Tonight 5/20/20 - 7 Updates
- Remember when ? - 5 Updates
- Bakers conversion chart - 1 Update
- Navy bean soup review - 1 Update
- I am SO GLAD I deleted my Facebook acct! - 1 Update
- Cloth Napkins vs Paper Towels (WAS: Re: Dover Sole!) - 2 Updates
- Contrast - 3 Updates
| GM <gregorymorrowchicago07@gmail.com>: May 23 10:07AM -0700 dsi1 wrote: > > > Dave, you have no dog in that fight because you lack any comparison. > > Because??? We have no doctors, nurses and hospitals? > A lot of Americans don't care if other Americans have health insurance or not, all they care about is themselves. Why is that? I do not know. You're the sort that likes playing tennis *without* a ball... -- Best Greg |
| Taxed and Spent <nospamplease@nonospam.com>: May 23 10:14AM -0700 On 5/23/2020 9:57 AM, dsi1 wrote: >> Because??? We have no doctors, nurses and hospitals? > A lot of Americans don't care if other Americans have health insurance or not, all they care about is themselves. Why is that? I do not know. A lot of Americans are opposed to having to pay for the necessities of others, so the others can spend their money on frivolities. |
| ChristKiller@deathtochristianity.pl: May 23 12:44PM -0500 >> fittest >"Not what you'd call a pandemic"? >Christ!!!! You're more ignorant than Trump, and that is hardly possible! Is it wide spread yes, but it hardly effects anyone. I stand more of a chance of dying from the chicken pox. -- ____/~~~sine qua non~~~\____ |
| ChristKiller@deathtochristianity.pl: May 23 12:45PM -0500 On Sat, 16 May 2020 23:23:46 -0700, Still Bud <clstomper@gmail.com> wrote: >>I haven't said a word. >But WHAT the fuck does this have to do with food or cooking???? Thanks bud I think you got the understanding of what my message was all about. -- ____/~~~sine qua non~~~\____ |
| Bruce <bruce@null.null>: May 24 04:03AM +1000 On Sat, 23 May 2020 10:14:43 -0700, Taxed and Spent >> A lot of Americans don't care if other Americans have health insurance or not, all they care about is themselves. Why is that? I do not know. >A lot of Americans are opposed to having to pay for the necessities of >others, so the others can spend their money on frivolities. X and Y pay the same healthcare premiums all their lives. X rarely has a medical problem and hardly uses his medical insurance. Y has all kinds of medical problems and constantly relies on his insurance. If X was European, he'd say: "I'm lucky. I've rarely had medical problems!" If X was American he'd say: "I've been ripped off! I paid the same premiums as Y, but he's benefited much more! It's a scam!" |
| "Ophelia" <ophelia@elsinore.me.uk>: May 23 06:19PM +0100 "Gary" wrote in message news:5EC94F33.F364EA86@att.net... Ophelia wrote: > Oh I heard that our Cheryl had died:(((( Well that's horrible to hear. She was fairly young too. :( === Yes:( She was lovely too! -- This email has been checked for viruses by AVG. https://www.avg.com |
| "Ophelia" <ophelia@elsinore.me.uk>: May 23 06:19PM +0100 "Gary" wrote in message news:5EC9524B.3D4677F9@att.net... Gary wrote: > > Oh I heard that our Cheryl had died:(((( > Well that's horrible to hear. > She was fairly young too. :( Here's another thing I just thought of... Cheryl's sister had died young leaving 2 young kids. Cheryl either took them in or at least was helping out with them. And then Aunt Cheryl dies young too? Those poor kids will probably have a very cynical outlook on life forever. Good one, God! >:-| === :(((((((( -- This email has been checked for viruses by AVG. https://www.avg.com |
| S Viemeister <firstname@lastname.oc.ku>: May 23 06:28PM +0100 On 5/23/2020 5:26 PM, Ophelia wrote: > and had the chronic back problems. > === > Oh I heard that our Cheryl had died:(((( I thought that was Sheryl. |
| S Viemeister <firstname@lastname.oc.ku>: May 23 06:48PM +0100 On 5/23/2020 6:28 PM, S Viemeister wrote: > On 5/23/2020 5:26 PM, Ophelia wrote: >> Oh I heard that our Cheryl had died:(((( > I thought that was Sheryl. Yes, it was Sheryl Rosen. She died in May of 2017. Cheryl is still around. |
| GM <gregorymorrowchicago07@gmail.com>: May 23 10:54AM -0700 S Viemeister wrote: > >> Oh I heard that our Cheryl had died:(((( > > I thought that was Sheryl. > Yes, it was Sheryl Rosen. She died in May of 2017. Cheryl is still around. Then there is Cheri, from California, who passed IIRC last year... -- Best Greg |
| "Ophelia" <ophelia@elsinore.me.uk>: May 23 07:01PM +0100 "S Viemeister" wrote in message news:hit4ptFiq71U1@mid.individual.net... On 5/23/2020 5:26 PM, Ophelia wrote: > and had the chronic back problems. > === > Oh I heard that our Cheryl had died:(((( I thought that was Sheryl. === Ahhhh. I just realised it was Cheri that had died. I don't know Sheryl! -- This email has been checked for viruses by AVG. https://www.avg.com |
| "Ophelia" <ophelia@elsinore.me.uk>: May 23 07:01PM +0100 "S Viemeister" wrote in message news:hit5v2Fj2baU1@mid.individual.net... On 5/23/2020 6:28 PM, S Viemeister wrote: > On 5/23/2020 5:26 PM, Ophelia wrote: >> Oh I heard that our Cheryl had died:(((( > I thought that was Sheryl. Yes, it was Sheryl Rosen. She died in May of 2017. Cheryl is still around. === But Cheri is not! -- This email has been checked for viruses by AVG. https://www.avg.com |
| "Ophelia" <ophelia@elsinore.me.uk>: May 23 06:06PM +0100 "Taxed and Spent" wrote in message news:ra9fua$cb1$1@dont-email.me... On 5/22/2020 1:49 PM, Ophelia wrote: > <yawn> > === > So do I! *shrug* What cuts do you prefer for grinding? === It is hard for me to say. You call your cuts different to ours:) I normally just use cheap cuts. Does that make any sense? -- This email has been checked for viruses by AVG. https://www.avg.com |
| Taxed and Spent <nospamplease@nonospam.com>: May 23 10:13AM -0700 On 5/23/2020 10:06 AM, Ophelia wrote: > I normally just use cheap cuts. Does that make any sense? Give names, I am sure the internet can help translate. Thanks. |
| "cshenk" <cshenk1@cox.net>: May 23 12:22PM -0500 Ophelia wrote: > <yawn> > === > So do I! shrug I don't grind all of mine but more prone to that than store ground. |
| "cshenk" <cshenk1@cox.net>: May 23 12:28PM -0500 Taxed and Spent wrote: > > === > > So do I! shrug > What cuts do you prefer for grinding? Here's a post I made in 'NextDoor' (another social networking site, very popular where I am). ------------ Hi folks, Last trip to the store was a bit ago but I noticed there were a lot of cuts of Eye of Round and not much else. We didn't need much in the way of meat except ground. Guess what? Eye of round works there! It works best for my families taste to add some pork to it. What we use (when we use ground) is more ground pork (sausages, lumpia and such). If I want some juicy burgers, Eye of Round will make a very lean meat alone (95% lean I think?). We like instead to add some cubed pork butt to the grind. A good mix for ground beef is 75% Eye of Round (or London Broil cut works equally) to 25% pork butt (can use shoulder!). As with all things cooking, how long it takes is based on how efficiently laid out your kitchen is and how organized you are. Best practices: Clean all surfaces and if needed, grinder (may have been stored a while). Reassemble grinder making sure if it's just you, that your bowl to catch the meat is securely placed. I use a towel so it won't slip. Next, prepare your meat. Some people wash it first. A good friend showed me to put 1 cap (about 1/2ts) of bleach in a cleaned and filled sink and let it rest for 30 seconds or so then rinse. If doing several pieces, this is where the charm of a double sink comes in handy. Cultural sensitivity: If you even *think* you may be feeding someone who doesn't do pork, keep them totally separated and change water between batches as well as grind beef first by itself, then pork. I have several friends who for religious reasons, don't do pork so I'm very careful as when I do a grinding run, it's every 3-4 months. Be sure to keep the knives cleaned between meat types. Hint: Use some fatty beef pot roast bits with the Eye of Round or London Broil for those who do not do pork. Ok, so you have your gear laid out and your chopping boards. This is where a second person can be very handy. One can cut the meat to pieces that fit the hopper of the grinder, while the other one feeds the machine. It's ok if one is faster than the other because that is who will bag the meat for freezing and mark the bags. If just you, cut all the meat up and if mixing beef and pork, cut each up to it's own separate bowls (I use 2 large pots in my double sink for holding). Don't get too finicky on the cuts as it's all going to be ground. Just make it small enough to fit the hopper. If all meat is cut first, then take a 3rd pot or large bowl/casserole, and add 3 pieces of beef and 1 pork (or beef pot roast if no pork allowed) then continue that until you use up your beef. If there are 2 of you, both cut until 1/2 the meat is cut up then make your mix and one run the grinder while the other finishes the cutting. Once done with the beef (and you probably had to stop to bag and mark some), you should be down to a pure pork run. 100% beef here is marked on the bag with a 'K' in a circle for 'kosher' though it isn't really. It was just handled in my home so no pork contamination. Last step is put what needs to be cleaned, in the sink, clean all counters, then set up vacuum sealer (highly recommended and get the bags at Amazon or other than the grocery store due to high markups in price). Vacuum seal the bags, adding date and type. Generally if 2 of you, one can do this while the other is washing up. We did 16lbs pork and 9lbs Beef this morning. Took 55 minutes but then, we have an efficient kitchen and though we lack lots of counter-space, we pulled out the drop leaf table to make a sort of kitchen island for staging. We've been doing this for a decade so we are fast at it all. Bon Appetite! PS: We have a Tasin grinder (genuine USA made, can't get them like that anymore) but a regular one will do. https://www.amazon.com/dp/B01MF58RD2 They also have many fancier ones or Kitchen Aide attachments. -------------- That help? I didn't want to retypo it all ;-) |
| "Ophelia" <ophelia@elsinore.me.uk>: May 23 06:58PM +0100 "Taxed and Spent" wrote in message news:rabljc$l2f$1@dont-email.me... On 5/23/2020 10:06 AM, Ophelia wrote: > === > It is hard for me to say. You call your cuts different to ours:) > I normally just use cheap cuts. Does that make any sense? Give names, I am sure the internet can help translate. Thanks. ==== Ok:) With beef it is usually Brisket. Other meats are usually shoulder:) HTH:)) -- This email has been checked for viruses by AVG. https://www.avg.com |
| Sheldon Martin <penmart01@aol.com>: May 23 01:57PM -0400 On Sat, 23 May 2020 05:37:52 -0700 (PDT), Thomas <canope234@gmail.com> wrote: >Saf instant yeast from Amazon 4 one lb bags for 11.64 all four. Bakers keep bulk yeast in their freezer, frozen it'll keep practically forever. Keep some small amount in the fridge and it's ready to go. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 23 10:54AM -0700 On Saturday, May 23, 2020 at 8:46:12 AM UTC-5, Gary wrote: > Ham hock: One ham hock was plenty of ham flavor but it was > a bit odd ham flavor. Hard to describe other than it wasn't > as tasty as using a ham bone with some meat. I'm going to guess it was a smoked ham hock and maybe you don't care for the smoke flavor. No problem, just don't add it to your next pot. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 23 10:38AM -0700 On Saturday, May 23, 2020 at 6:41:27 AM UTC-5, Gary wrote: > > I am going to guess it's not actually HIS page. Somebody probably copied > > his pictures he's posted here and created this page. > There's one example of someone trying to sabotage him, Joan But who made up this Facebook page? > Then there was 1-2 years ago, someone reported him to > the police and he spent his birthday in jail Which he should have been reported. How is anyone supposed to know when it's a joke or a real threat? > One supposedly found and contacted a neighbor of his once I've not heard that. > Also threats to report him to the IRS about not filing > for tax the last few years IRS probably already had him on their radar. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 23 10:18AM -0700 On Saturday, May 23, 2020 at 6:39:50 AM UTC-5, Gary wrote: > You can even tear as big or small as you want. You can tear > one sheet into 2, 3, 4 or more even strips. No thanks. If I wanted small sheets of useless paper towels I'd buy the select-a-size rolls. > Brand is "SPA" paper towels. > Manufactured in Spokane, WA so they're probably sold > at least nationwide. I can tell by the number of sheets per roll and price they are cheap paper towels of which I can find truckloads of that type here. Thankfully that brand is not available here to add to the other cheap offerings. I do know that Walmart and Target brand of paper towels are comparable to Bounty towels. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 23 10:25AM -0700 On Saturday, May 23, 2020 at 11:01:14 AM UTC-5, Sheldon wrote: > >> the select-a-size. I know lots of people just love that type but personally > >> I can't stand them. I always want and use a full sheet. > Well then tear off a full sheet! DUH... do you know what SELECT means? We've discussed this in the past. When those select-a-size sheets are on the paper towel dispenser they always seem to tear at the half-sheet size. That makes me go back and try again to only get another half sheet. Nope, not playing that game with a roll. > >for a napkin or blowing nose. > Then why not simply buy Bounty Select-A-Size and tear whatever size > sheet you want at the perforations. I agree with that statement. If he doesn't want to pay the Bounty paper towel price he can head to Walmart or Target and get their house brand which I'm pretty sure is made by Bounty but a heck of a lot cheaper. > >Manufactured in Spokane, WA so they're probably sold > >at least nationwide. > I've never seen or heard of the "SPA" brand. Me neither. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 23 10:05AM -0700 On Saturday, May 23, 2020 at 6:39:58 AM UTC-5, Gary wrote: > > cheese. But her preference is American. > Pema is an interesting cat name. Is there a story behind > your choice? Just curious. She is a 'foster' cat which she was supposed to be here for about 6 months. It's now been 5 years. Anyway, when the man that had her told me her name I was thinking Pima like the Pima Indians. He said no, she was named after a Tibetan poetess named Pema ____________. I did not catch the last name but I did look her up on the internet. |
| "cshenk" <cshenk1@cox.net>: May 23 12:16PM -0500 Cindy Hamilton wrote: > It's the hot tub. We run the outdoor hot tub all year long, even > when the outdoor temperature is colder than your freezer. > Cindy Hamilton I wonder if there is a way to insulate it a bit better that wouldn't be really ugly? I have a friend with a year long outdoor one too. He has it in a glassed in greenhouse like structure. Looks a lot like this one: <https://www.samsclub.com/p/charleston-10x13-dotcom-2018/prod22131390?&source=ifpla&itemNumber=980096314&CAWELAID=730010300001906030&msclkid=442dbbd36b2514ccea4ee51a3f4e692f> Except his is taller, free standing, and has a genuine looking black cast iron pot bellied stove (wall vented). Portable AC/Dehumidifier (can run in just dehumidify mode) completes it all. He said his total cost was about $4000 but worth it as it took his power bill down by the same amount within 3 years and they really like it. |
| "cshenk" <cshenk1@cox.net>: May 23 12:17PM -0500 dsi1 wrote: > > Cindy Hamilton > We use about 20 kWh/day which costs about 7 bucks a day. I thought > that was way too high but now I don't feel too bad about it. Yeah, but you don't use heat or AC there. Thats a big difference. |
| 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