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| "cshenk" <cshenk1@cox.net>: May 24 10:42AM -0500 graham wrote: > > Made some new pizza balls and looking for critique. > You post an image there and it gives you a URL which you can then > post here. For example: https://postimg.cc/xNRCfR67 Pizza balls? Sounds interesting! |
| "cshenk" <cshenk1@cox.net>: May 24 10:01AM -0500 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? Yes. Thats what I use too. Most ground beef and pork are from the less expensive cuts. They actually work better IMHO. I'm with you on the names. We have one called 'london broil' (no relation to actual London cuts, but a method of cooking). With care, London Broil can make an excellent steak cut but it's tough as nails if overcooked. https://culinarylore.com/dishes:what-is-london-broil/ Flank or top round might be your name for it and yes, we know those are radically parts of the cow.... We did a fairly sizable grinding run last weekend. |
| "cshenk" <cshenk1@cox.net>: May 24 10:04AM -0500 Ophelia wrote: > Ok:) With beef it is usually Brisket. Other meats are usually > shoulder:) > HTH:)) Well, brisket is easy. Front bottom of the cow. |
| "Ophelia" <ophelia@elsinore.me.uk>: May 24 04:08PM +0100 "cshenk" wrote in message news:JO-dnVonafWlEVfDnZ2dnUU7-dPNnZ2d@giganews.com... 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? Yes. Thats what I use too. Most ground beef and pork are from the less expensive cuts. They actually work better IMHO. I'm with you on the names. We have one called 'london broil' (no relation to actual London cuts, but a method of cooking). With care, London Broil can make an excellent steak cut but it's tough as nails if overcooked. https://culinarylore.com/dishes:what-is-london-broil/ Flank or top round might be your name for it and yes, we know those are radically parts of the cow.... We did a fairly sizable grinding run last weekend. ==== There you go 'Taxed and Spent' I hope that helps:))) -- This email has been checked for viruses by AVG. https://www.avg.com |
| Dave Smith <adavid.smith@sympatico.ca>: May 24 11:31AM -0400 On 2020-05-24 11:01 a.m., cshenk wrote: > Flank or top round might be your name for it and yes, we know those are > radically parts of the cow.... > We did a fairly sizable grinding run last weekend. Around here, London Broil is a flank steak wrapped around sausage meat and sliced into pieces about an inch thick... thick enough that they don't curl up and spill their guts in the pan but thin enough not to have long tough fibres in the meat. |
| "cshenk" <cshenk1@cox.net>: May 24 10:40AM -0500 cshenk wrote: > can of diced tomatoes. Might go gumbo? We are slated for the store > tomorrow morning so will see if there is any okra. If not fresh or > frozen, can adapt around it pretty easy. We decided to blow off the store trip today and instead made something a bit like burgoo https://www.allrecipes.com/recipe/221096/traditional-kentucky-burgoo/ Thats a sample recipe. For the okra, we used a can of stewed tomatoes with okra. The rest was tossed together 'on the fly'. The key thing that makes it Burgoo, is multiple meat types are used. That and the canned diced tomatoes are essential. The all recipes version makes 12 servings and if a salt-bomb but mostly due to the products they used. We adapted it down to about 6 servings (4-5cups) 1/2lb pork butt, cut to cubes 2 chicken leg quarters 1/4c powdered home made beef jerky (between powder and small threads) 12ea tiny sausage balls from home made sausage 2 potatoes, cut to 8 pieces each 1 turnip, matchsticked 1 15oz can stewed tomatoes with okra 1 15oz can diced tomatoes 1/3c cooked dried lima beans 1 can corn 1/2c cooked dried black beans 1 small onion 2 bell peppers (green) 1TB duck fat 1TB flour water to cover plus 1 inch 1.5TB minced garlic 1/2ts file powder 1/8ts wasabi powder Make a roux of the duck fat and flour then add the rest. Cans are not drained but all are low-salt. Set lib on and simmer 2hours. You should be able then to lift out the chicken quarters, set aside for a little then debone and add the meat back in. Add chicken broth as needed. Bring back to a simmer and should be done about the 3 hour point. |
| Gary <g.majors@att.net>: May 24 08:43AM -0400 Bruce wrote: > We often make a shopping list and then forget to bring it when we go > into town. I hate when that happens. Most times, I'll still remember most of it but later discover I did forget a few things after I get home. Not a huge deal for me though as my store is only 1 mile away and I can just go back a few days later. |
| S Viemeister <firstname@lastname.oc.ku>: May 24 03:35PM +0100 On 5/24/2020 2:05 PM, Cindy Hamilton wrote: > I find that the act of writing things down means that I can usually > remember almost everything on the list even if I leave it at home. +1 |
| "Ophelia" <ophelia@elsinore.me.uk>: May 24 04:00PM +0100 "Bruce" wrote in message news:0pnkcfl0qofb0j97ermtckf1b49olv46c3@4ax.com... On Sun, 24 May 2020 12:29:22 +0100, "Ophelia" <ophelia@elsinore.me.uk> wrote: >go. >== > Oh yes:)) I am not complaining though, you? :)))) Not at all. Most people are also at a 26 km distance :) === lol that is good:) -- This email has been checked for viruses by AVG. https://www.avg.com |
| "Ophelia" <ophelia@elsinore.me.uk>: May 24 04:01PM +0100 "Gary" wrote in message news:5ECA6463.72345C3D@att.net... Bruce wrote: > I know what you mean. For us, the supermarket is at 26 kms. That's far > enough to stock up and not want to forget something essential when we > go. That *is* a long way to go. You would definitely want to "make a list and check it twice." === Well, I do, but as I said, I do keep a good store so we won't starve:) -- This email has been checked for viruses by AVG. https://www.avg.com |
| "Ophelia" <ophelia@elsinore.me.uk>: May 24 04:02PM +0100 "Bruce" wrote in message news:s9pkcf5j7m3bjn6lt3q3brr62j2b60gdjq@4ax.com... >> go. >That *is* a long way to go. You would definitely want to >"make a list and check it twice." We often make a shopping list and then forget to bring it when we go into town. But I order wine and cat food online most of the time, so the essentials are covered :) === Oh yes!! The people who deliver stuff we order from Amazon are almost personal friends:)) -- This email has been checked for viruses by AVG. https://www.avg.com |
| Dave Smith <adavid.smith@sympatico.ca>: May 24 11:25AM -0400 On 2020-05-24 10:35 a.m., S Viemeister wrote: >> I find that the act of writing things down means that I can usually >> remember almost everything on the list even if I leave it at home. > +1 My brother concerned about losing his memory. Every time he went to the doctor with multiple issues he would forget to mention one or more of them. I suggested that he make a note of them. He did that, but he forgot to take the note. |
| U.S. Janet B. <JB@nospam.com>: May 24 07:34AM -0600 On Sun, 24 May 2020 09:07:42 -0300, Lucretia Borgia >unpleasant. I also wonder if too much Mexican dulls the palate >because I am surprised at what people will add to scallops for one >because their own mild flavour is what is so nice about them. I would never add a spicy seasoning to scallops. The flavor and mouth feel of scallops is what makes them special. I like to be able to 'taste' the flavor behind the spicy, not make it so spicy that I get nothing but pain in my tongue. I didn't grow up with spicy food. Janet US |
| S Viemeister <firstname@lastname.oc.ku>: May 24 03:42PM +0100 On 5/24/2020 2:30 PM, U.S. Janet B. wrote: > wrote: >> Wow so different to the UK, the amount of chili scared me, is it very hot? > For you in the UK, yes. Not especially so here. Well, I don't know - the most mouth-searing food I've ever had, was in the UK, in Szechuan and Indian/Pakistani/Bangladeshi eateries. The stuff I've had in the US, hasn't come anywhere near that. |
| Lucretia Borgia <lucretiaborgia@fl.it>: May 24 12:03PM -0300 On Sun, 24 May 2020 07:34:04 -0600, U.S. Janet B. <JB@nospam.com> wrote: >so spicy that I get nothing but pain in my tongue. I didn't grow up >with spicy food. >Janet US I totally agree. BTW I think those ready roasted chickens at Costco are the best of the bunch. Every so often I buy one, cut it all up and freeze the pieces ready for an evening I can't be bothered to cook :) |
| "cshenk" <cshenk1@cox.net>: May 24 09:49AM -0500 Cindy Hamilton wrote: > No. I have gas heat. The blower on the furnace runs 24/7, but that > doesn't draw a ton of current. > Cindy Hamilton I have gas heat too but my blower isn't on all the time. We augment with a fireplace when temps drop to the 30's. The house was well designed to take advantage of the fireplace well. It gets banked at night then fired up still hot in the morning. |
| Dave Smith <adavid.smith@sympatico.ca>: May 24 10:16AM -0400 On 2020-05-24 8:19 a.m., John Kuthe wrote: >> For Alex, there are only financial successes. Alex is very poor in a >> way. > Exactly, he's money-obsessed! And Puritan Work Ethic obsesssed. You, on the other hand, have shared more about your purchases and the source of your income more than everyone else here combined. |
| John Kuthe <johnkuthern@gmail.com>: May 24 06:59AM -0700 Mother Gaia WILL reequalize the exploding human population who CAUSED this 6th Extinction Event! https://www.theguardian.com/environment/2017/jul/10/earths-sixth-mass-extinction-event-already-underway-scientists-warn John Kuthe... |
| GM <gregorymorrowchicago07@gmail.com>: May 24 07:03AM -0700 John Kuthe wrote: > Mother Gaia WILL reequalize the exploding human population who CAUSED this 6th Extinction Event! > https://www.theguardian.com/environment/2017/jul/10/earths-sixth-mass-extinction-event-already-underway-scientists-warn > John Kuthe... So are we correct to assume that on this loverly May Sunday AM that you are in a "manic" phase...??? -- Best Greg |
| GM <gregorymorrowchicago07@gmail.com>: May 24 06:59AM -0700 Alex wrote: > But he didn't bother to read the ad or discuss it during the interview. > He can keep hoping. Employers who offer benefits typically use them as > a recruiting tool. I've been using some of John's goofball quotes for an instructional unit I will be using to teach work readiness skills, in this case how NOT to properly do a job search...his stuff should have them rolling in the aisles with laffter...the above bit about insurance especially, LOL... I'm also preparing a unit along the lines of "Cleaning Up Your Social Media For Job Search" - THAT will be a real hoot to use his terrible online examples... <chuckle> -- Best Greg |
| GM <gregorymorrowchicago07@gmail.com>: May 24 06:53AM -0700 John Kuthe wrote: > Whatta guy, eh? Pathetic! :-( > I chopped up 6 Red Onions and a head of Garlic for my first batch of 100% vegetarian Baked Beans! > And get that second Cuppa Plus now! As I earned it! :-) I've been up since 6:00 AM, made a big load of Spanish Rice which is almost ready (will be some of my WORK lunches this week)...prepping a nice chuck steak, baked tater, salad and Brussels Sprouts for Sunday supper (Haagen - Dazs RUM RAISIN for dessert if I'm not too full...!!!)... Did two loads of laundry, changed the bedding and tidied up...ordered an Amazon Fresh grocery order for Monday delivery...also finished up a Powerpoint for instructional use later this week...getting ready for a Zoom "Happy Hour" for an East German history group I participate in later this afternoon (for homework I read an academic treatise on the East German economy to prepare)...also checked in on two elderly folks, they are both doing well and we had nice chats...also donated the rest of my stimulus check to a literacy charity, with that they can provide a Chromebook and basic internet service for a remote literacy learner - in - need... AND I've managed to "call you to account" already several times...AIN'T it GRAND...!!!??? Long story short, I can get MORE done in a FEW short Sunday morning hours than your LAZY arse can do ALL week...AND I have TWO jobs... "There, is it better now...???" ;-P -- Best Greg |
| Sheldon Martin <penmart01@aol.com>: May 24 09:46AM -0400 On Sun, 24 May 2020 06:33:23 -0700 (PDT), GM >He's an imbecile, why do peeps here even bother to reply to his drivel...he can not even >engage in a discussion on the most *basic* level. In another current thread, it is >hilarious to see Leo completely demolish him in an Wrecked him... or was that rectum... |
| Gary <g.majors@att.net>: May 24 08:41AM -0400 Bruce wrote: > Why do you call everybody who doesn't agree with you a socialist? Why do YOU call everybody that doesn't agree with you stupid, a moron, an uneducated idiot, childish, etc? |
| U.S. Janet B. <JB@nospam.com>: May 24 07:38AM -0600 >chicken bullion will fix it up. >Even KenK's chicken bullion flavor and lots of garlic >is better. The ham hocks taste weird to me. The ones from the olden days didn't but the new ones are bad. It's like they've been dipped in something. Janet US |
| Dave Smith <adavid.smith@sympatico.ca>: May 24 09:33AM -0400 On 2020-05-24 7:58 a.m., Lucretia Borgia wrote: >> She is learning to cook more and I hope she gets what she needs:)) > Hopefully she is careful about having a 'friend' like you - I wonder > how long before you stab her in the back ? You gotta wonder when someone shows up here referencing Ohfeelme. |
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