- Lima bean soup - 3 Updates
- OT What to you "DO"? ;-) - 1 Update
- A Report From the Front- Positive, life-saving news from the trenches that's going unreported by those fearful of ending the lockdown. - 1 Update
- Where's Ed? - 2 Updates
- Dinner 4/26/20 - 7 Updates
- A sincere apology to RFC Facebook - 4 Updates
- Smoked Oysters, OMG!!! - 1 Update
- Third time the charm ? - 4 Updates
- Vegetable processing plants are next - 2 Updates
| Cindy Hamilton <angelicapaganelli@yahoo.com>: May 01 07:56AM -0700 On Friday, May 1, 2020 at 10:41:32 AM UTC-4, Gary wrote: > > served with a gravy flavorful with beef drippings, carrots, celery, onions, > > garlic, tomato paste, S&P, and wine. > Sounds good, Cindy. Any chance of a picture when you make it? Sorry. No pictures. > I only tease (not the same as "just kidding") Sheldon because > I've seen pics of his in a large pot and that looks more like > a stew to me. That's exactly right. I use the same ingredients and techniques for pot roast as for stew, except for pot roast I don't cut the meat up into cubes. > Also...the only pot roasts I've ever had were watery beef > and vegetables. No gravy made from the drippings, just the > watery broth spooned over all. Not very good. I'm so sorry. > From that history, I've never risked a good cut of beef > to make a pot roast myself. > Seems that the gravy makes all the difference. The real key is not adding too much liquid and making sure the liquid is flavorful (wine, beer, beef stock, or anything but plain water). Even if the gravy isn't thickened (and I've gone back and forth on whether to thicken or not), you need not to suck all the flavor out of the thing by using an abundance of water. Cindy Hamilton |
| Sheldon Martin <penmart01@aol.com>: May 01 11:20AM -0400 >Also...the only pot roasts I've ever had were watery beef >and vegetables. No gravy made from the drippings, just the >watery broth spooned over all. Not very good. Pot roast is braised, there are no drippings. DUH >for 9 years. She probably got the recipe from my mom. >From that history, I've never risked a good cut of beef >to make a pot roast myself. A good cut? Pot roast is never made with a tender cut, typically chuck, brisket, or round is used as they stand up to long braising... no one makes pot roast with ribeye. Anyway it's obvious that Garish the Fast Food Mystery Meat Burger Addict hasn't a clue about Pot Roast... odds are he doesn't own a pot large enough for Pot Roast, and The Golden Arches doesn't serve Pot Roast, in fact very few eaterys nowadays serve Pot Roast... was once very popular Diner fare but no more. Kraut restaurants serve Pot Roast, a favorite: https://www.foodnetwork.com/recipes/alton-brown/sauerbraten-recipe-1944490 |
| Sheldon Martin <penmart01@aol.com>: May 01 02:27PM -0400 On Fri, 1 May 2020 07:56:23 -0700 (PDT), Cindy Hamilton >not to suck all the flavor out of the thing by using an abundance >of water. >Cindy Hamilton I never add plain water to pot roast, the liquid I use is beer/ale and whatever exudes from the veggies... if a bit too soupy I add a corn starch/Wondra slurry. Fresh 'shrooms exude a lot of water, and sometimes I'll use canned and add that water too. But mostly I use dehy wild 'shrooms, I add back the rehydrating liquid except for the dregs which contain sand/schmutz. I always keep a selection of various dehy 'shooms. I rarely buy those teensy containers of fresh button 'shrooms, those are flavorless besides being way over priced. Mostly for pot roast I use top round, chuck is too fatty, and it tends to fall apart into tough strings, what cooking dummys call pulled meat... I call that Kennel-Ration. The trick to pot roast is that it must be as sliceable as regular med-rare roast beef. An easy way to accomplish that is to remove the meat from the pot and place it in a covered dish in the fridge to cool over night, The next day that cooled pot roast will very easily be sliceable as thinly as one wants, and then place the slices back into the pot with the veggies to reheat. Cold pot roast is very easy to slice... I actually enjoy a cold sliced pot roast on seeded rye with horsey sauce... a fistful of fermented garlic dills on the side makes it Superman... but then WTF do yoose TIADer fast foodies know. |
| John Kuthe <johnkuthern@gmail.com>: May 01 11:22AM -0700 https://www.youtube.com/watch?v=E0om_enu5h0 I live. John Kuthe... |
| dsi1 <dsi123@hawaiiantel.net>: May 01 11:01AM -0700 On Friday, May 1, 2020 at 4:50:57 AM UTC-10, Bruce wrote: > George Parry is a former federal and state prosecutor. He blogs at > knowledgeisgood.net and may be reached by email at kignet1@gmail.com. > https://spectator.org/a-report-from-the-front/ Well that's just nutty as hell. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 01 10:20AM -0700 On Friday, May 1, 2020 at 5:13:09 AM UTC-5, Cindy Hamilton wrote: > The people over there are crazier than the ones here, and I think he finds them > amusing. > Cindy Hamilton You got that right about them being crazier there than here. |
| Dave Smith <adavid.smith@sympatico.ca>: May 01 01:32PM -0400 On 2020-04-30 11:46 p.m., Leo wrote: > I always read his posts. It dawns on me that there aren't any. This > isn't a great time to disappear. I hope he is okay. I enjoy his posts. |
| ChristKiller@deathtochristianity.pl: May 01 09:58AM -0500 On Wed, 29 Apr 2020 18:08:32 -0700 (PDT), "itsjoannotjoann@webtv.net" >Yes, you are wrong 95% of the time. That's why everybody thinks you're such >a braindead idiot. Only you are impressed with yourself; are you and Kuthe >related?? LOL yeah I am wrong every time almost huh? Except for the fact that you are wrong about that also. -- ____/~~~sine qua non~~~\____ |
| ChristKiller@deathtochristianity.pl: May 01 10:14AM -0500 On Wed, 29 Apr 2020 18:05:42 -0700 (PDT), "itsjoannotjoann@webtv.net" >shredded, mixed with chopped onions and shortening, and fried usually >until they form a browned cake. — called also hash brown potatoes, >hashed brown potatoes, hashed browns. Congrats you know how to google and copy and paste Let me copy and paste one for you. That is the definition given by https://www.merriam-webster.com/dictionary/hash%20browns let me give a few others.. hash browns [?haSH 'brounz] NOUN NORTH AMERICAN a dish of cooked potatoes, typically with onions added, that have been chopped into small pieces and fried until brown. https://www.bing.com/search?q=hash%20browns%20definition&qs=n&form=QBRE&sp=-1&pq=hash%20browns%20definition&sc=2-22&sk=&cvid=37E25EDDE606494692603B30FDB74894 Ya know this may be strange but that is pretty much exactly what he put. hash brownsor hash-browns, hash·browns SEE SYNONYMS FOR hash browns ON THESAURUS.COM plural noun crisp-fried potatoes made by dicing, chopping, or mashing boiled potatoes and browning them in hot fat or oil. https://www.dictionary.com/browse/hash-browns This may be strange again but I specifically remember hearing the words butter and olive oil and potatoes and browning... Wow what a coincidence... So you see once again I am not wrong. You want to overinflate your position thus making yourself look more and more like an ass to everyone that reads this. So what is it you want to do? Did you want to continue this discussion because I actually enjoy making someone look like a complete buffoon. Or did you just want to drop it so people will just forget about it in like ten minutes? Chances are you are going to come back with some quip or insult and I will once again have to put you in your place. You just need to realize that I am very very rarely every incorrect about what I say because I do not just say the first thing that pops into my head. Just an FYI, the potatoes are boiled so the insides can fully cook, but alls a person would need to do now is lower the flame and let the cook a bit longer so boiling is not at all needed anymore. -- ____/~~~sine qua non~~~\____ |
| ChristKiller@deathtochristianity.pl: May 01 10:15AM -0500 On Thu, 30 Apr 2020 10:40:11 -0400, Sheldon Martin <penmart01@aol.com> wrote: >>until they form a browned cake. — called also hash brown potatoes, >>hashed brown potatoes, hashed browns. >I don't care for hash browns... I prefer home fries. I agree, I even go to the point of when making hash brown from the french fries I have already in the freezer that I cut up before... -- ____/~~~sine qua non~~~\____ |
| ChristKiller@deathtochristianity.pl: May 01 10:18AM -0500 >Same vegetable only presented differently. >Or are you worried about the onion part that >your wife won't you allow to have unless she's not there? yeah a lot of people do not realize that for some reason. Especially when I put pepper on to my french fries. People are like why would you put pepper on fries? My usual response is do you put pepper on a baked potato or hash browns or ANY other potato dish? -- ____/~~~sine qua non~~~\____ |
| ChristKiller@deathtochristianity.pl: May 01 10:20AM -0500 On Thu, 30 Apr 2020 16:30:55 -0400, Dave Smith >happened. His wife had served him mushrooms and he hates mushrooms. He >didn't know there were mushrooms in it until he went back for a fourth >helping. That is usually the way that it works. 90% of the time it is just a prejudice that a person has because of something they heard when they were younger. -- ____/~~~sine qua non~~~\____ |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 01 10:02AM -0700 > >related?? > LOL yeah I am wrong every time almost huh? Except for the fact that > you are wrong about that also. Took you two days to come back with a 'snappy' reply, huh? Your retarded ass is always wrong. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 01 10:13AM -0700 > https://www.bing.com/search?q=hash%20browns%20definition&qs=n&form=QBRE&sp=-1&pq=hash%20browns%20definition&sc=2-22&sk=&cvid=37E25EDDE606494692603B30FDB74894 > Ya know this may be strange but that is pretty much exactly what he > put. No, retard, he did not. He did add onions but was not fried brown nor were his potatoes cut into small potatoes. You've got to realized that every time potatoes hit a skillet, with or without onions, does not make them hash browns. You're welcome. > This may be strange again but I specifically remember hearing the > words butter and olive oil and potatoes and browning... > Wow what a coincidence... Direct quote: "Sliced potatoes; add to above, cook some more, to a little brown at edges." > So you see once again I am not wrong. You want to overinflate your > position thus making yourself look more and more like an ass to > everyone that reads this. I'm sorry, you've taken over the position of number one ass here, there's no room for anyone else to claim that title. > So what is it you want to do? Did you want to continue this discussion > because I actually enjoy making someone look like a complete buffoon. I'm sorry to deflate your self-importance, but you've made no one but yourself to look the buffoon. > Or did you just want to drop it so people will just forget about it in > like ten minutes? Chances are you are going to come back with some > quip or insult and I will once again have to put you in your place. Honeybun, you've put no one in their place. But you go on dreaming you're some sort of expert that everyone bows to your 'knowledge.' (← Sarcasm). > You just need to realize that I am very very rarely every incorrect > about what I say because I do not just say the first thing that pops > into my head. I'm going to repeat myself twice within an hour. You're incorrect 95% of the time. Why do you think we all get such a good laugh at your self-important and always incorrect statements. You're better than an outing to a comedy club! > Just an FYI, the potatoes are boiled so the insides can fully cook, > but alls a person would need to do now is lower the flame and let the > cook a bit longer so boiling is not at all needed anymore. Hey blind-eyes, he didn't say anything about boiled potatoes. Care to continue to make a fool of yourself?? |
| Lucretia Borgia <lucretiaborgia@fl.it>: May 01 12:31PM -0300 On Fri, 1 May 2020 08:11:01 +0100, S Viemeister >> hands of us). >> It was quite a coup. NOW it's a real cooking group. >It was petty and stupid. I don't know what went on, never done FB, but I recall sf saying when she departed she preferred being with the sane people over on FB as opposed to us ignoramus' here. So was she wrong? Or is she in control now? |
| graham <g.stereo@shaw.ca>: May 01 09:48AM -0600 On 2020-05-01 9:31 a.m., Lucretia Borgia wrote: > she departed she preferred being with the sane people over on FB as > opposed to us ignoramus' here. So was she wrong? Or is she in > control now? She always had an acidic tongue! |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 01 09:55AM -0700 On Friday, May 1, 2020 at 10:48:36 AM UTC-5, graham wrote: > > opposed to us ignoramus' here. So was she wrong? Or is she in > > control now? > She always had an acidic tongue! I've said it before and I will be annoying and repeat myself. She could dish it out here but couldn't take it. |
| Boron Elgar <boron_elgar@hotmail.com>: May 01 01:05PM -0400 >> opposed to us ignoramus' here. So was she wrong? Or is she in >> control now? >She always had an acidic tongue! Didn't Christine have a hand in all the crap over there, too? |
| dsi1 <dsi123@hawaiiantel.net>: May 01 09:54AM -0700 > > So help me, CANNED IN CHINA! Are you fucking kidding me? There were two brands, I looked at the other brand, CANNED IN CHINA!!! Well fuck that, I don't need oysters that bad. I put the cans back. Are they crazy? I mean, my underwear is probably made in China, that's bad enough. But I don't eat my underwear. Can you imagine a bunch of Chinese workers canning oysters? Do you know how messy that would be? And do you trust THEIR health regulations? No fucking way. > > How can they allow food items to be imported from China? They might as well say, "Made in Wuhan", "canned in bat oil", cuz I'm not going to buy them no matter where the fuck they're made at. > Like Trump's caviar from Russia's Black Sea (that bankers bought for him). It's all a question of overhead and demand (ebitda); the bottom line. Canned smoked oysters and smoked scallops are two of the few canned fish that I like to eat. I like to mix up some shoyu and sugar and pour it into an open can. These products taste great at room temperature and as an added bonus, it ain't killed me yet. These cans are probably made in Asia somewhere but at least they're not made in Russia. Now that would be scary. |
| Dave Smith <adavid.smith@sympatico.ca>: May 01 10:52AM -0400 On 2020-05-01 9:54 a.m., Gary wrote: > Those Vietnamese people did their share of killing Americans > back then too. I remember the daily death counts on the news > every single night for years. The nerve of those little bastards wanting their own country back. |
| Gary <g.majors@att.net>: May 01 10:56AM -0400 Bruce wrote: > Then white Americans are Asians too. Let's just all be Asians and get > it over and done with. If humans last long enough, there will be so many inner marriages that all kids will be mutts and about the same. Other than that, what we need is a good alien invasion from outer space. At that time all *earthling* might band together. If we win that war, maybe all will still be called "earthlings" and all remain friends. I think I read that in a sf book once. ;) |
| dsi1 <dsi123@hawaiiantel.net>: May 01 09:17AM -0700 On Friday, May 1, 2020 at 4:50:03 AM UTC-10, Dave Smith wrote: > and sets. It seems that it is no longer PC to different the various > Asians as Chinese, Japanese, Vietnamese, Indian etc. It's all too > confusing to try to keep up with political correctness. Asians can't tell each other apart either. Unless - they have an accent. https://www.youtube.com/watch?v=el84efC10oE |
| dsi1 <dsi123@hawaiiantel.net>: May 01 09:32AM -0700 On Friday, May 1, 2020 at 4:58:17 AM UTC-10, Gary wrote: > If we win that war, maybe all will still be called > "earthlings" and all remain friends. > I think I read that in a sf book once. ;) My grand-kids are all mixed up like that. One of my granddaughters has a Japanese first name, her second name is after a British Queen, the third name is a Hawaiian name, her surname is Portuguese. Four part names like that are fairly common on this rock. |
| Boron Elgar <boron_elgar@hotmail.com>: May 01 10:57AM -0400 >> The ego-centricity you claim about it being only a political game in >> and only so in the US because of the election is foolish and blind. >I'm only talking about conditions in the USA. Get it? I not only "get it," ya goofball, I analyze and write about it, ok? >So tell me. Do you agree that it's all Trump's fault? >Or at least, mostly his? (in the USA, I'm talking about) What are you even talking about? What is Trump's fault? If you are going to set up a straw man, at least put a few strands of straw in it.. |
| U.S. Janet B. <JB@nospam.com>: May 01 09:23AM -0600 On Fri, 1 May 2020 01:37:07 -0700 (PDT), GM >Or our FATASS billionaire (a heir to the Hyatt Hotels fortune, and the richest politician in the US) Illanoy governor's wife who just flew down to their lavish Florida horse farm...I guess this was "esential" travel, eh...??? >But you don't see criticism about these things in the lamestream major liberal media... >snip that's funny, I saw the criticism about those issues |
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