Friday, May 15, 2020

Digest for rec.food.cooking@googlegroups.com - 25 updates in 12 topics

Sheldon Martin <penmart01@aol.com>: May 15 11:56AM -0400

On Fri, 15 May 2020 11:20:31 -0400, Dave Smith
>aren't of much interest to me.
 
>On a related note.... when someone shows up here out of the blue and
>posts a link I definitely do not click on it.
 
I don't click on dsi posts anymore because his word wrap makes me have
to scroll horizontally forever... and then he never posts anything
interesting.
"Ophelia" <ophelia@elsinore.me.uk>: May 15 05:01PM +0100

"Gary" wrote in message news:5EBE7A40.630A3D65@att.net...
 
Ophelia wrote:
 
> ====
 
> I always click on your links and I have never been offended yet. I can't
> say I click on everybodies links.
 
I never indicated that they would be offensive. Just a waste of
time and I was referring to anyone's links, not specifically
dsi1's youtube links.
 
If people would include a very short description of what the
link shows, I would most likely check out more of them.
 
===
 
Yes, that would help if you don't know the poster very well.
 
 
 
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Gary <g.majors@att.net>: May 15 12:52PM -0400

cshenk wrote:
> > How is your new Great Dane getting along?
 
> Great! Prince is a charmer though as you can expect, he eats a lot
> more than my 2 elder dogs who passed last year.
 
Understandable that he eats more than your 2 dead dogs. ;0
 
I do apoligize for that tasteless joke but I couldn't
resist with the way you worded it.
 
Not funny to you. Please forgive me for that one.
Gary <g.majors@att.net>: May 15 12:52PM -0400

Sheldon Martin wrote:
 
> I don't click on dsi posts anymore because his word wrap makes me have
> to scroll horizontally forever...
 
Don't know about your aol reader but mine has 2 options that I
keep on.
- wrap all outgoing messages
- wrap all incoming messages
 
I never have to scroll dsi1's posts.
Gary <g.majors@att.net>: May 15 11:46AM -0400

Dave Smith wrote:
 
> >> I've had barbecued goat only once and yes, it was very, very good.
 
> > I petted a goat once and yes, it was very, very good (friendly).
 
> They can also be very nasty.
 
Depending on circumstances, all animals can be friendly or
nasty. Even the human ones.
Sheldon Martin <penmart01@aol.com>: May 15 11:51AM -0400

On Fri, 15 May 2020 06:03:07 -0700 (PDT), Cindy Hamilton
>cole slaw at any restaurant (or from the deli) because their track record for
>sugar is so poor. I usually upgrade the side of cole slaw to a small salad.
 
>Cindy Hamilton
 
For the past 20 years I won't order coleslaw at any restaurant or deli
either, it's all made in a factory and delivered in five gallon
containers, it tastes awful and the texture is all wrong, all small
bits rather than long shreds... it's easy to make my own. And there's
a huge difference in flavor from fresh picked from my garden and from
old cabbages picked weeks ago. I don't mind shredding by hand with my
12" chefs knife... a food processor can't make long shreds because
large wedges won't fit into the feed tube. Sometimes I use buttermilk
for the dressing.
Gary <g.majors@att.net>: May 15 12:51PM -0400

> Also, I'd rather have in a bowl than on the plate and don't want it on a
> hotdog either. Not a fan of onions or ketchup on a dog but do like mustard
> or mustard relish.
 
If you like a spicy mustard, try Mr.Mustard brand sometime.
I looked for it today but my store doesn't sell it.
 
I'm going to try a mustard experiment today or soon.
Take plain yellow mustard and mix in some mustard powder
which is hot to spice it up a bit.
 
Also horseradish mustard is nice.
Gary <g.majors@att.net>: May 15 12:51PM -0400

Dave Smith wrote:
> > guest rooms just so he could sleep. LOL
 
> Oh no. Where is this going? This isn't going to turn into one of
> Sheldon's paperboy seduced by MILF customer stories is it?
 
LOL! Don't worry, Dave. That was the end of the story.
I was just surprised to talk to a woman that has all of
the night time habits as I do.
John Kuthe <johnkuthern@gmail.com>: May 15 09:44AM -0700

...does not PREVENT me from practicing as an RN!
 
So I just need to find a nursing agency that will hire me! Home care pediatrics is my specialty!
 
Luckily for me, I have a HOUSE that earns me income! :-) And it's PAID OFF! 100%
 
John Kuthe...
GM <gregorymorrowchicago07@gmail.com>: May 15 09:52AM -0700

John Kuthe wrote:
 
> ...does not PREVENT me from practicing as an RN!
 
> So I just need to find a nursing agency that will hire me! Home care pediatrics is my specialty!
 
> Luckily for me, I have a HOUSE that earns me income! :-) And it's PAID OFF! 100%
 
You can only "tread water" for so long before you "sink", LOL...
 
--
Best
Greg
Gary <g.majors@att.net>: May 15 12:51PM -0400

John Kuthe wrote:
 
> ...does not PREVENT me from practicing as an RN!
 
> So I just need to find a nursing agency that will hire me!
 
So that's what you were told yesterday?
"Censored discipline" on your nursing license will
follow you forever. Time to find a different job.
Gary <g.majors@att.net>: May 15 12:51PM -0400


> If he doesn't get the job I can't understand why he hasn't applied for
> a job at many of the pizza joints begging for help. It's money which
> I'm sure he's needing now that the semester is over.
 
Don't forget that John has a degree in donut making.
"Ophelia" <ophelia@elsinore.me.uk>: May 15 05:10PM +0100

"Gary" wrote in message news:5EBEB910.9D072E9C@att.net...
 
Cindy Hamilton wrote:
> > I like it chunky and hot yet still call it the same name.
 
> If it's chunky and hot, it's not Vichyssoise, not matter what you
> call it at home.
 
I think we've run this nit-picking episode into the ground.
 
About a year ago, I watched a Martha Stewart cooking show.
She demonstrated how to make a "Shepard's Pie."
 
She used ground beef, not lamb. If she had posted that
recipe here in RFC using a fake name, she would have been
slammed bigtime by many here.
 
 
====
 
:))) Not everyone here gets it right either but really Shepherd's pie is
made with lamb (from the shepherd?) and Cottage pie with beef (living in a
cottage?) LOL
 
 
 
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Gary <g.majors@att.net>: May 15 11:45AM -0400

Cindy Hamilton wrote:
> > I like it chunky and hot yet still call it the same name.
 
> If it's chunky and hot, it's not Vichyssoise, not matter what you
> call it at home.
 
I think we've run this nit-picking episode into the ground.
 
About a year ago, I watched a Martha Stewart cooking show.
She demonstrated how to make a "Shepard's Pie."
 
She used ground beef, not lamb. If she had posted that
recipe here in RFC using a fake name, she would have been
slammed bigtime by many here.
Gary <g.majors@att.net>: May 15 11:46AM -0400

notbob wrote:
> > cauliflower just doesn't have the same ring to it... ;)
 
> True, dat!
 
> I don't even like cauliflower, jes mentioning it. ;)
 
The only time I've had cauliflower is raw pieces in
a salad. The only good part was the salad dressing
coating them. ;)
Sheldon Martin <penmart01@aol.com>: May 15 12:03PM -0400

On Fri, 15 May 2020 08:32:24 -0700 (PDT), "itsjoannotjoann@webtv.net"
 
>> I really enjoy cauliflower if I have not had it for a while. Then I
>> have it once and and lose interest in having it again for a long time.
 
>Same here.
 
I like fresh cauliflower in season, I separate the flowets and eat
them raw as crudites with a dipping dressing, or marinated... I think
cooking cauliflower ruins it. And it's too expensive to make into
tiny bits pretending it's rice, it's NOT RICE!
Sheldon Martin <penmart01@aol.com>: May 15 12:14PM -0400


>>> I really enjoy cauliflower if I have not had it for a while. Then I
>>> have it once and and lose interest in having it again for a long time.
 
>>Same here.
 
Meant to ask, I know refried beans but what is refried rice?
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 15 09:19AM -0700

On Friday, May 15, 2020 at 11:14:34 AM UTC-5, Sheldon wrote:
 
> Meant to ask, I know refried beans but what is refried rice?
 
I don't have a clue. I was assuming they just meant fried rice but I've
never heard of it being fried again.
 
But there is a Chinese restaurant here that serves rice noodles and I could
just draw up a chair and make my meal out on those alone. Sooooo good.
Gary <g.majors@att.net>: May 15 11:47AM -0400

Dave Smith wrote:
> onions and risk having some less than prime product because they are so
> much cheaper. A 10 lb bag of potatoes is usually about the same price
> as 2 lb from the bulk bin.
 
I do the same with potatoes, carrots and onions.
And those bags always seem to contain good everything.
 
I usually buy a 5lb bag of potatoes, a 3lb bag of onions,
and a 2lb bag of carrots (carrots always 99 cents a bag).
Most any other produce, I'll buy individually.
Sheldon Martin <penmart01@aol.com>: May 15 12:09PM -0400

On Fri, 15 May 2020 10:03:36 -0400, jmcquown <j_mcquown@comcast.net>
wrote:
 
>> do that anyway even before the virus mess.
 
>Yep!
 
>Jill
 
I've always washed all produce before it goes in the fridge,
especially citrus, the rind is covered with insecticide... have you
ever seen organic citrus sold, I haven't.
Dave Smith <adavid.smith@sympatico.ca>: May 15 11:23AM -0400

On 2020-05-15 7:17 a.m., Gary wrote:
 
> I always buy loose produce so I can pick and choose.
> Those, you can just wash off in fresh water. Most people
> do that anyway even before the virus mess.
 
Depends on the produce for me. I will buy bags of potatoes, carrots and
onions and risk having some less than prime product because they are so
much cheaper. A 10 lb bag of potatoes is usually about the same price
as 2 lb from the bulk bin.
Dave Smith <adavid.smith@sympatico.ca>: May 15 11:16AM -0400

On 2020-05-15 5:55 a.m., Cindy Hamilton wrote:
 
> It's possible to have a roof put on your house without involving the
> building department or inspections.
 
> Risky, but it happens all the time.
 
If I am reading the information from the town correctly you need a
permit if you are altering or rebuilding a roof, but not to re-shingle.
I have had my roof done professionally twice. The last time it was done
by a insurance company and using a very professional business. Not a
word was said about a building permit.
"Ophelia" <ophelia@elsinore.me.uk>: May 15 05:03PM +0100

"Gary" wrote in message news:5EBE7A20.7B8F20DB@att.net...
 
Julie Bove wrote:
> to eat them. They were tough, thick, stretchy and bland. We dumped the
> filling on a plate, ate that,, then threw all of the bowls out. They were
> that bad.
 
I would try one. I am interested in KenK's review after he
makes something with them.
 
Whenever I eat stuffed peppers, I always put one in a serving
bowl
then cut it all up until the green pepper pieces are bite-size.
 
I've always thought that, rather than stuff then cook them whole
in the oven, you could probably cut them up first and cook
all of them in a casserole dish.
 
===
 
I like the idea to cut the up! I will do that, but what I won't do, is
eat green peppers!
 
 
 
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"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: May 15 08:48AM -0700

On Friday, May 15, 2020 at 3:25:41 AM UTC-5, Ophelia wrote:
 
> Then I don't understand the turkey baster.
 
> ===
 
> Neither do I! I don't have a clue what all this is about.
 
https://i.postimg.cc/HnFvmmTq/Panda.gif
Gary <g.majors@att.net>: May 15 11:47AM -0400

"U.S. Janet B." wrote:
 
> >Couldn't resist, bought more for supper tonight. If I remember, I'll
> >take a pic.
 
> I couldn't either. Dinner tomorrow night.
 
Question for both of you: Bay scallops or the larger sea
scallops?
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