- Crabcake - 7 Updates
- Chances of Getting the Shit (was: Being offline is the new luxury) - 2 Updates
- OT THIS ad has a phone number - 2 Updates
- OT I wish I could do this for a living - 2 Updates
- Being offline is the new luxury - 3 Updates
- Dinner last night - may 18,2020 - 2 Updates
- Navy bean soup tomorrow - 7 Updates
| Gary <g.majors@att.net>: May 19 11:30AM -0400 My local grocery store advertises this almost every week in their weekly sale flyer. Crab Cake, one count - $8.99 WTH? 8.99 for one crabcake? I finally remembered to check last week. It's a round ice cream scoop size of mix. Looks to be maybe 1/4 pound but probably a bit less. Anyway, I told the seafood person that it sounds very overpriced to me. She said, "yes, but these contain a lot more crabmeat." I said nothing but that was funny. A crabcake should always be mostly crabmeat. Anyway, I just looked and asked because I was curious. I could see paying that much at a nice restaurant as an appetizer, already cooked and served. But not raw, made in a grocery store. Who knows, they might have even used canned crabmeat. |
| Ben Oliver <ben@bfoliver.com>: May 19 04:37PM +0100 On 2020-05-19 11:30:48, Gary wrote: >But not raw, made in a grocery store. Who knows, they >might have even used canned crabmeat. Where I live in the UK, fresh crabmeat is probably sold at the prices you mentioned. However I don't think I'd trust any pre-made crabcake in a supermarket to actually use it. |
| Sheldon Martin <penmart01@aol.com>: May 19 12:01PM -0400 >as an appetizer, already cooked and served. >But not raw, made in a grocery store. Who knows, they >might have even used canned crabmeat. Made in a grocery store you can bet your bipee it's canned crab, and not very much. And I don't much care for crab... I'd much rather have finfish cakes. When I lived on Lung Guyland I ground lots of fresh caught fish to make fishcakes... it'd be like 85% fish with seasoning, eggs, and matzo meal or saltine cracker crumbs. Living there I ground more seafood than butcher meat... even made five pound fish loafs and grilled twelve ounce fish burgers. |
| Gary <g.majors@att.net>: May 19 12:15PM -0400 Sheldon Martin wrote: > eggs, and matzo meal or saltine cracker crumbs. Living there I ground > more seafood than butcher meat... even made five pound fish loafs and > grilled twelve ounce fish burgers. I've used the albacore tuna for fish cakes in the past. Not bad at all and using the same recipe as for crabcakes. Always fried in butter too. I also have a small can (5oz) of boneless salmon that I bought many years ago to make salmon cakes like Jill does. Not sure whether to make cakes, or just a salmon salad to eat on bread, like you would use tuna for. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: May 19 10:39AM -0700 On Tuesday, May 19, 2020 at 11:32:46 AM UTC-4, Gary wrote: > as an appetizer, already cooked and served. > But not raw, made in a grocery store. Who knows, they > might have even used canned crabmeat. Have you priced restaurant food recently? Crab cake appetizer is $16 at a local seafood restaurant. And they're not the most expensive seafood place in the area. Cindy Hamilton |
| Sheldon Martin <penmart01@aol.com>: May 19 02:13PM -0400 On Tue, 19 May 2020 10:39:47 -0700 (PDT), Cindy Hamilton >Crab cake appetizer is $16 at a local seafood restaurant. And >they're not the most expensive seafood place in the area. >Cindy Hamilton If they relied on normal people to buy scavenger cakes they'd starve... I wouldn't eat disgusting crab anything if it were free. Eating crab is no different from eating cockroaches. |
| dsi1 <dsi123@hawaiiantel.net>: May 19 11:16AM -0700 On Tuesday, May 19, 2020 at 5:32:46 AM UTC-10, Gary wrote: > as an appetizer, already cooked and served. > But not raw, made in a grocery store. Who knows, they > might have even used canned crabmeat. I'd get some ahi poke and make some ahi cakes. The poke here costs about $12 a pound and you can make 4 cakes with that amount. You also get to decide how well you want the ahi done. I'll take mine just seared at high heat. Yesterday my daughter made some crab/cream cheese won tons. She used fake crab. She also made some corn fritters and mochi with strawberry and sweet red beans. She's keeping busy these days. She kept coming into our bedroom carrying plates. |
| U.S. Janet B. <JB@nospam.com>: May 19 11:28AM -0600 >Stupid! >It's only because of the restrictions that the infection rate has been >kept low. A face mask and social distance will be helpful after opening. BTW, such measures are not meant to take away you 'god given freedoms.' Janet US |
| Hank Rogers <Nospam@invalid.com>: May 19 01:15PM -0500 John Kuthe wrote: > Which is why in nursing school that kept repeating the mantra: Q:n What is the #1 way to help stop the spread of infection? A: WASH YOUR HANDS! > And viruses do not actually live. And that is why the like to infect things that do! It's the only way a virus can reproduce! > John Kuthe, Climate Anarchist and a Damned Good Nurse Ahh yes, The Cheech and Chong school of nursing. |
| dsi1 <dsi123@hawaiiantel.net>: May 19 10:55AM -0700 On Monday, May 18, 2020 at 11:56:11 AM UTC-10, John Kuthe wrote: > https://stlouis.craigslist.org/roo/d/saint-louis-bedroom-at-townhouse-im/7126265691.html > Should I call her? ;-) Maybe Sheldon should! > John Kuthe... My guess is that, if you call that number, the sexy voice on the other end will tell you that you seem like the perfect roommate but that she's away on a trip so you'll have to Western Union her a deposit so she can send you a key and start to move in before she gets back. Of course, you'll never get the key and if you do, it's not going to fit the lock at the address given. OTOH, 1 time out of 99, the key will fit and you can move it. When you get in you'll have endless sex with her two sexy roommates until she gets back home at which point you'll spend the rest of your days having 3-way sex and watching porn. All things considered, it's probably worth a shot. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 19 11:12AM -0700 On Tuesday, May 19, 2020 at 8:48:04 AM UTC-5, Pamela wrote: > > Should I call her? ;-) Maybe Sheldon should! > > John Kuthe... > What happened to the bank teller you were dating? She was history long, long ago. |
| John Kuthe <johnkuthern@gmail.com>: May 19 10:47AM -0700 English Toffee: https://i.postimg.cc/63Sjkggd/English-Toffee-5-19-2020.jpg https://i.postimg.cc/FKCDSw-92/English-Toffee-5-19-2020-pieces.jpg I'm VERY good at it! John Kuthe, Climate Anarchist and Amateur Candy Maker For Almost 40 Years |
| GM <gregorymorrowchicago07@gmail.com>: May 19 10:51AM -0700 John Kuthe wrote: > https://i.postimg.cc/FKCDSw-92/English-Toffee-5-19-2020-pieces.jpg > I'm VERY good at it! > John Kuthe, Climate Anarchist and Amateur Candy Maker For Almost 40 Years Who do you think you're kidding...you are pissing away your life as a result of your utter laziness... -- Best Greg |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: May 19 10:30AM -0700 On Tuesday, May 19, 2020 at 11:28:57 AM UTC-4, Dave Smith wrote: > the rehab I bought a watch that also will read pulse. The strap fell > apart after a few years and I ended up getting a Fitbit a couple months > ago. Huh. I can feel my pulse all over my body if I just sit quietly. No problem counting it. Cindy Hamilton |
| dsi1 <dsi123@hawaiiantel.net>: May 19 10:37AM -0700 On Tuesday, May 19, 2020 at 3:59:20 AM UTC-10, Ophelia wrote: > -- > This email has been checked for viruses by AVG. > https://www.avg.com No needle. These gadgets are completely non-invasive - unless you think that having slight pressure on your fingernail is invasive. They work by shining a light through your finger and measuring absorption levels. It turns out that these cheap devices are quite accurate. I expect a normal oxygen saturation level to be from 99 to 95 percent. If it reads below 90%, you could be in trouble or you have a chronic lung problem. The alarming thing about the covid-19 virus is that you could have a O2 saturation level that's incompatible with sustaining life and still feel fine. How that works is not known. That's God for you - always playing tricks on men. |
| dsi1 <dsi123@hawaiiantel.net>: May 19 10:39AM -0700 On Tuesday, May 19, 2020 at 4:36:59 AM UTC-10, Gary wrote: > Anyone can check their pulse just using a clock. > As far as oxygen level. Ummm. If I'm not getting enough > oxygen, my body will let me know pretty quickly. Okay grandpa, nobody's gonna make you do anything you don't want to. |
| Gary <g.majors@att.net>: May 19 12:04PM -0400 It's a miracle...another cooking related post from me today. Anyway, last night I used the last of my steak for 2 more steak sandwiches. This time on plain buttered toast. One had steak, cooked onion and american cheese. The other one had no cheese. I actually liked it better without the cheese. Eaten along with baked beans and a few tater tots. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: May 19 10:34AM -0700 On Tuesday, May 19, 2020 at 12:06:07 PM UTC-4, Gary wrote: > The other one had no cheese. I actually liked it better > without the cheese. > Eaten along with baked beans and a few tater tots. We had steak, tater tots, and salad. Enough leftover steak for two more servings. I'll probably have a steak sandwich for lunch tomorrow. Today for lunch I had kielbasa, kraut, and rye bread. Tonight for dinner is chicken piccata, rice, and salad. Cindy Hamilton |
| Gary <g.majors@att.net>: May 19 11:50AM -0400 Haven't made this myself in about 100 years but very good food. I've got a pound of dried beans soaking right now. Tomorrow, I'll drain and cook them. Too much for my crockpot so I'll use an 8qt pot and I'll just have to keep an eye on it and stir often as it cooks down. In the past it was always made with a leftover ham bone. First time ever for me, I'll use a ham hock. I've never used one of those kids before. Cook, remove bone and skin and add meat back in. I guess. Anyway that will be started at dawn tomorrow and should be ready for lunch (and beyond). Today, I'll have to look at various recipes for ideas. So far, I've seen to add onion, carrots and bay leaves. Any other suggestions are welcome today before I start it in the morning. |
| Sheldon Martin <penmart01@aol.com>: May 19 12:09PM -0400 >So far, I've seen to add onion, carrots and bay leaves. >Any other suggestions are welcome today before I start it >in the morning. Celery. There isn't much meat on ham hocks, after they've given their flavor to the beans I'd pick out the bits of meat and simply eat it. if you want meat in your beans it makes more sense to dice a ham steak and add that. |
| Gary <g.majors@att.net>: May 19 12:20PM -0400 Sheldon Martin wrote: > Celery. There ya go. Celery sounds good. If I get to the grocery store in the morning, I'll get some. > flavor to the beans I'd pick out the bits of meat and simply eat it. > if you want meat in your beans it makes more sense to dice a ham steak > and add that. I don't care about meat in the soup, just the flavor. I'll just add that bit back in. |
| S Viemeister <firstname@lastname.oc.ku>: May 19 05:30PM +0100 On 5/19/2020 5:20 PM, Gary wrote: >> Celery. > There ya go. Celery sounds good. If I get to the grocery store > in the morning, I'll get some. Yes. I always use celery in mine. |
| KenK <invalid@invalid.com>: May 19 04:34PM > So far, I've seen to add onion, carrots and bay leaves. > Any other suggestions are welcome today before I start it > in the morning. FWIW, I usually make it in the crockpot and cook it with a diced onion, 2 chicken bullion cubes and two or three heaping tablespoons of minced garlic. I add some salt when I eat it. Also, I usually use great northern or lima beans. I don't remember trying it with navy beans. -- I love a good meal! That's why I don't cook. |
| ImStillMags <sitara8060@gmail.com>: May 19 09:57AM -0700 On Tuesday, May 19, 2020 at 8:52:21 AM UTC-7, Gary wrote: > First time ever for me, I'll use a ham hock. I've never > used one of those kids before. > Cook, remove bone and skin and add meat back in. I guess. the recipe I used in the restaurant won rave reviews. check it out https://www.hizzoners.com/index.php/recipes/soups/170-hizzoners-navy-bean-soup |
| U.S. Janet B. <JB@nospam.com>: May 19 11:25AM -0600 >So far, I've seen to add onion, carrots and bay leaves. >Any other suggestions are welcome today before I start it >in the morning. onion, celery, carrot, bay leaf, garlic if you like, salt and pepper.Since you are working with a ham hock you may need to beef up the flavor with a little chicken concentrate(bullion) Janet US |
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