- 8 lb pork shoulder for the weekend - 7 Updates
- Horseradish - 1 Update
- Day before yesterday - 2 Updates
- OT I DID IT!! I WORKED as an RN for 12 hours! :-) - 1 Update
- I worked TWO 12 hour orientation daze! - 5 Updates
- OT Broken Places - 3 Updates
- Stock photo: was Fake news - 4 Updates
- Breakfast for late lunch /early dinner 5/27/20 - 1 Update
- OT Still vegetarian! - 1 Update
| Alex <Xela777@gmail.com>: May 27 07:28PM -0400 Bob wrote: >> briquettes). It was fine. > First hour or so is critical for the smoke. Once the meat gets to > about 120 it won't absorb any more so an oven can work I've been smoking for a long time and have read a lot about it. For the reason you mention, soaking smoking wood is not the right move. You want to smoke the hell out of it until it "seals" up. When I had my Weber smoker I filled the water pan with sand for the same reason. It helped hold the temp better and steaming BBQ does nothing for it. |
| Alex <Xela777@gmail.com>: May 27 07:29PM -0400 > coming out of the barely opened top vent then the meat goes into the oven > for about 3 hours, maybe a smidge longer at 300°. Meat is tightly wrapped > while finishing. The smoking portion is done with hickory wood chips. I've never tried finishing it that high. Low and slow has worked well for me. |
| Alex <Xela777@gmail.com>: May 27 07:32PM -0400 Sqwertz wrote: > 3 hours, but then crank that shit up! They ain't gonna absorb any > more smoke after 3-4 hours. > -sw Ever notice how the internal temperature of the meat plateaus at about 150, or so, for a very long time before climbing back up? That's the point where the fat in the meat is rendering (I think that's the correct word) and, supposedly, that's where the magic happens to result in tender, moist meat - with primo bark, of course! |
| Alex <Xela777@gmail.com>: May 27 07:38PM -0400 jmcquown wrote: > they were. I said, "They're fake." He was surprised. They really do > look like live plants. Thanks Mom! :) > Jill I hope you have very good filters. 3 months is typical. |
| Bruce <bruce@null.null>: May 28 09:41AM +1000 >>> What are you wearing? >> Are you a she? Just curious. >You'll have to ask my wife. Gay marriage is legal in the US, isn't it? |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 27 05:55PM -0700 On Wednesday, May 27, 2020 at 6:29:36 PM UTC-5, Alex wrote: > > while finishing. The smoking portion is done with hickory wood chips. > I've never tried finishing it that high. Low and slow has worked well > for me. 300° is not that high of a temperature in a kitchen oven. But I don't want to find out by climbing inside, either. :o) |
| Bob <fokker45@hotmail.com>: May 27 09:11PM -0400 On 5/27/2020 7:32 PM, Alex wrote: > point where the fat in the meat is rendering (I think that's the correct > word) and, supposedly, that's where the magic happens to result in > tender, moist meat - with primo bark, of course! Its the collagen breaking down. The more collagen the tougher the meat. Heat breaks it down on a molecular level. |
| Silvar Beitel <silverbeetle@charter.net>: May 27 06:10PM -0700 On Wednesday, May 27, 2020 at 7:04:55 PM UTC-4, U.S. Janet B. wrote: > >snip > Yes, > Janet US I have propagated horseradish by simply stuffing the top inch or so (where the leaves come out) of a root I've harvested back into the ground about 6 inches[1], but here's a bit more "professional" information if want to get serious: <https://homeguides.sfgate.com/propagate-horseradish-41589.html> There's a link on that page to cultivating ginger too. [1] I no longer do this because horseradish propagates itself with runners and I have enough to sink a battleship. In fact, you *have* to dig the stuff out regularly or it will spread forever. Not as bad as, say, mint, but still ... Also, the leaves are good raw or cooked too. Treat them like any other green. A little pungent, but nothing like the root. -- Silvar Beitel |
| jmcquown <j_mcquown@comcast.net>: May 27 09:06PM -0400 > The local Kroger offers many of Newman's Own products. Spaghetti sauce, salad > dressings, cookies, frozen pizzas, and other items. The frozen pizzas are > outstanding, at least they are to me. Yes, that's the brand of thin crust white pizza with spinach I love. I've got one in the freezer. :) Jill |
| jmcquown <j_mcquown@comcast.net>: May 27 09:07PM -0400 On 5/27/2020 4:34 PM, Sheldon Martin wrote: > one from a convenience store, no brand, just a small frozen pie, 6 > tiny slices, for $8 heated in their microwave... the cardboard box it > came in was worth more than that pie... first and last time... So sorry! What happened to your loving the DiGiorno brand rising crust pizza? Jill |
| jmcquown <j_mcquown@comcast.net>: May 27 09:05PM -0400 On 5/27/2020 4:15 PM, Cindy Hamilton wrote: >> Only twits constantly point out typos. That would be trolls like Bruce. > Sometimes it's appropriate when the typo is really funny. > Cindy Hamilton Too bad I didn't write that last comment. Jill |
| Alex <Xela777@gmail.com>: May 27 07:42PM -0400 John Kuthe wrote: > I will shop at Target today! > That is all! And I need more COFFEE! But that's an always thing! > John Kuthe... Target is the devil! Chinese crap. Go buy a 100 year old grandfather clock made in Mother Germany! |
| Alex <Xela777@gmail.com>: May 27 07:43PM -0400 John Kuthe wrote: >> Can't beat the price! > Yep! Very similar to what I got! With a 9v battery backup to keep the time set, but does not display unplugged. Mine is an Equity, like all the equity I have in my house! All of it as I bought it cash! > John Kuthe... Another asset for the IRS to seize! Nice job not pulling our the Discover card for an alarm clock... |
| dsi1 <dsi123@hawaiiantel.net>: May 27 05:56PM -0700 On Wednesday, May 27, 2020 at 10:30:22 AM UTC-10, John Kuthe wrote: > > Can't beat the price! > Yep! Very similar to what I got! With a 9v battery backup to keep the time set, but does not display unplugged. Mine is an Equity, like all the equity I have in my house! All of it as I bought it cash! > John Kuthe... You bought it with cash? Are you saying that people on the mainland have to make time payments on clocks? I suppose that makes sense. The thing about the old AC clocks is that they used to use the 60 cycle ac signal to keep the clocks accurate. This was dependent on your power company keeping their cycles per day count exact. The Hawaiian electric company had a big clock on the wall which counted the cycles per day. They would speed up or slow down the signal going out to keep the clocks in sync. |
| jmcquown <j_mcquown@comcast.net>: May 27 09:00PM -0400 On 5/27/2020 2:39 PM, Sheldon Martin wrote: > really have no need for an alarm clock, cats are better at getting us > up to feed them and the ferals on the deck at precisely 5 AM every > morning. (snippage) Um... that's all well and good but I'm pretty sure John said he can find an alarm clock at Target. C'mon, give him a chance to drive his electric car to the store. :) I don't know what the time or settings on your cable TV box has to do with anyone else wanting to buy an alarm clock. I don't have an Amazon Prime membership. I know many people here love it but I simply don't order enough from Amazon to justify giving them $100+ a year just so I can get free shipping on the occasional purchase of something like a $10 alarm clock. I really don't care about next day delivery, either. There really isn't anything I need that quickly. Jill |
| jmcquown <j_mcquown@comcast.net>: May 27 09:02PM -0400 On 5/27/2020 1:45 PM, Mike Duffy wrote: > On Wed, 27 May 2020 06:23:11 -0700, John Kuthe wrote: >> I will shop at Target today! > Get the Sony 3 inch cube. (Auto daylight time, etc.) 3 inches? How on earth would that clearly display the time? Jill |
| John Kuthe <johnkuthern@gmail.com>: May 27 05:30PM -0700 PBS show I'm watching: https://www.pbs.org/video/broken-places-tmyhr8/ John Kuthe... |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 27 05:37PM -0700 On Wednesday, May 27, 2020 at 7:30:23 PM UTC-5, John Kuthe wrote: > PBS show I'm watching: > https://www.pbs.org/video/broken-places-tmyhr8/ > John Kuthe... To view this site I must have a Passport membership. However, that is not what is airing on my local PBS station. My local station is airing "Sex, Lies, and Butterflies" to be followed by NOVA. NOVA will be airing "Bast B-24". But I'm presenting viewing the second episode, the last 45 minutes to be exact since I fell asleep during it last night, of "GRANT." Then I will go right into the 3rd and final episode. |
| Bruce <bruce@null.null>: May 28 10:49AM +1000 On Wed, 27 May 2020 17:37:14 -0700 (PDT), "itsjoannotjoann@webtv.net" >But I'm presenting viewing the second episode, the last 45 minutes to be >exact since I fell asleep during it last night, of "GRANT." Then I will go >right into the 3rd and final episode. That's very complex. |
| dsi1 <dsi123@hawaiiantel.net>: May 27 05:01PM -0700 On Wednesday, May 27, 2020 at 1:26:21 PM UTC-10, Taxed and Spent wrote: > > Stock photos are the outcome of having news/informational items on an internet that demands attractive web pages that dazzle the eye. And anyway, pople today don't like having to read articles with a lot of words. > > They should, however, try to cool it when using pictures with current news events. My guess is that's not going to happen. Stock photos are also used on cooking sites. A lot of recipes will use photos that don't even come close to the actual dish. Stock photos are also used by scammers selling products that don't exist or that they do not own. It's the wild, wild, West out there! > https://www.shutterstock.com/image-photo/glass-measuring-jug-containing-chicken-stock-104402477 I sure hope you got permission to use that photo and paid the $200 usage fee. I could have custom made you a chicken stock stock photo for only $50! For $100, you get to own the rights to the picture. The next time you need a photo of a cup with cloudy yellow colored liquid in it please remember me. |
| "cshenk" <cshenk1@cox.net>: May 27 07:23PM -0500 Sqwertz wrote: > > (for the season). > And now you just "heard about it" and didn't see the newscast. > Uh-huh. No, it was on the local news. Seriously, check your reality stamp there. |
| Dave Smith <adavid.smith@sympatico.ca>: May 27 08:42PM -0400 On 2020-05-27 7:16 p.m., dsi1 wrote: > internet that demands attractive web pages that dazzle the eye. And > anyway, pople today don't like having to read articles with a lot of > words. I just gave an example of a stock photo used more than 50 years ago. |
| Bruce <bruce@null.null>: May 28 10:48AM +1000 On Wed, 27 May 2020 20:42:28 -0400, Dave Smith > I just gave an example of a stock photo used more than 50 years ago. Thanks for that, Dave. |
| jmcquown <j_mcquown@comcast.net>: May 27 08:48PM -0400 I didn't feel much like cooking today. So I made breakfast for dinner. Or was it a very late lunch? I ate early, around 4PM. 2 eggs, softly scrambled with some grated Fontina cheese and a sprinkling of Penzey's Fines Herbes blend. Two strips of bacon and a buttered biscuit. Tasty, quick and filling. :) Jill |
| Alex <Xela777@gmail.com>: May 27 07:45PM -0400 John Kuthe wrote: > And I had to run down in my 100% electric car and get more free range veggies for tomorrow's VSTD Meal! > How much did YOU spend on gasoline this month? Me: ZERO! > John Kuthe, Climate Anarchist and 100% Vegetarian working three 12 hour shifts a week! Yep. That was a troll. |
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