- "Europeans being urged to eat more steak and..." - 3 Updates
- Dover Sole! - 6 Updates
- Mowing - 1 Update
- OT: OH NOES! RIP Little Richard :-( - 4 Updates
- Kimchi - 3 Updates
- Dinner Tonight 5/5/2020 - 4 Updates
- Supper tonight May 8 - 2 Updates
- Have you ever heard of Doughgies? - 1 Update
- Something to tickle your funny bone - 1 Update
| Sheldon Martin <penmart01@aol.com>: May 09 05:09PM -0400 On Sat, 9 May 2020 18:59:26 +0100, "Ophelia" <ophelia@elsinore.me.uk> wrote: >=== > I never liked Spam until I learned to fry it ... probably from you lol. >He loves it fried now too:)) The US Navy never served SPAM, not that I ever saw, but we had canned prefried (petrified) bacon... the crew loved it but the cooks hated it, had to be unrolled and separated to heat, a major PIA. But rather than SPAM we had top drawer canned hams... sliced into 1/2" steaks and fried, served with over easys and grits/homefries. I ate grits but I prefered homefries. Our regular bacon came aboard frozen, full slabs, had to be sliced, was excellent bacon... I sometimes paid my toll on the CT Turnpike with a slab of frozen bacon, sometimes with a 20 lb can of coffee, sometimes with a sack of sticky buns. Back then in uniform our money was no good, not in a gin mill, restaurant, a movie, nowhere. Often a good looking woman would offer me a ride, and then ask if I wanted to come home with her, but unfortunately I usually had to pass as I had to make morning muster. However I got a lot of names, phone numbers, and addresses, sailors typically did. Yoose be shocked at how many chicks stopped and said "hop in, Popeye". Sailors often were propositioned on the midnight Greyhound. There's something about a sailor suit that turns women on, especially summer whites. |
| songbird <songbird@anthive.com>: May 09 04:57PM -0400 Bruce wrote: ... > acid, modified food starch, annatto (for color)" > A science project, but also notice the missing ingredient: animal > cruelty. sounds cruel to the human animal: "Succinate is one of three oncometabolites, metabolic intermediates whose accumulation causes metabolic and non-metabolic dysregulation implicated in tumorigenesis.[37][41] Loss-of-function mutations in the genes encoding succinate dehydrogenase, frequently found in hereditary paraganglioma and pheochromocytoma, cause pathological increase in succinate.[31] SDH mutations have also been identified in gastrointestinal stromal tumors, renal tumors, thyroid tumors, testicular seminomas and neuroblastomas.[37] The oncogenic mechanism caused by mutated SHD is thought to relate to succinate's ability to inhibit 2-oxogluterate-dependent dioxygenases. Inhibition of KDMs and TET hydroxylases results in epigenetic dysregulation and hypermethylation affecting genes involved in cell differentiation.[36] Additionally, succinate-promoted activation of HIF-1α generates a pseudo-hypoxic state that can promote tumorneogensis by transcriptional activation of genes involved in proliferation, metabolism and angiogenesis.[42] The other two oncometabolites, fumarate and 2-hydroxyglutarate have similar structures to succinate and function through parallel HIF-inducing oncogenic mechanisms.[41]" not sure if this actually applies or not, but in reading about the chemical i'm not sure i'd want to be adding it to my diet. songbird |
| Hank Rogers <Nospam@invalid.com>: May 09 05:04PM -0500 Sheldon Martin wrote: > often were propositioned on the midnight Greyhound. > There's something about a sailor suit that turns women on, especially > summer whites. How many dicks did yoose eat today Popeye? |
| jmcquown <j_mcquown@comcast.net>: May 09 05:07PM -0400 I went to Publix today for the first time in a couple of months. A stock-up trip. Imagine my surprise at the fish/seafood counter, Dover sole fillets, $10.29/lb! The only time I've ever had Dover sole was in restaurants. Many years ago. The sign said "fresh, never frozen". Okay, I kind of doubt that given the proximity of Dover to anywhere in the Southern US. Nonetheless, I bought a pound of the fillets. I see Sole Piccata in my future! :) Oddly, they were out of fresh catfish fillets which are much easier to find since they're farmed all over the south. Likely due to the drop from the usual $6.99/lb price to $4.99/lb. There was a woman in line ahead of me (everyone keeping a safe 6 feet apart, patiently waiting) who wanted a fresh whole lobster from the tank cooked and ready to pick up tomorrow at 3PM. A Mother's Day brunch thing, maybe. The supermarket has marked every other aisle One-Way to control the flow and maintain social distancing. One woman was going the wrong way. I didn't say anything because it's not my place. There weren't a lot of people on the aisle. She said out of the blue, "I'm just used to going up and down every aisle [in a certain direction], you know?" Yes, I do know. I'm a creature of habit myself. At a time like this we really should follow "traffic signs" in the store. And to tell you the truth, it's much better! I can't tell you how many times, well before this pandemic, I made a joking comment when an aisle is crowded with people going either way. Someone parks their cart to peruse shelves. Block the aisle. Or you can't turn into an aisle for someone coming out. I'd laugh and say "We need traffic lights." Everyone chuckles and agrees. Now it's come to pass. One way streets in the grocery store. It's an improvement! There was a little girl, she looked to be about 8 years old, who was paying attention to the signs. I heard her say, "Momma, you're going the wrong way!" LOL I guess this is the new normal. And I bought Dover sole. :) Jill |
| Dave Smith <adavid.smith@sympatico.ca>: May 09 05:26PM -0400 On 2020-05-09 5:07 p.m., jmcquown wrote: > I went to Publix today for the first time in a couple of months. A > stock-up trip. Imagine my surprise at the fish/seafood counter, Dover > sole fillets, $10.29/lb! Bonus > given the proximity of Dover to anywhere in the Southern US. > Nonetheless, I bought a pound of the fillets. I see Sole Piccata in my > future! :) That might be a little tastier than the standard preparation for Dover Sole preparation, which is basically to dredge it in flour, fry it in lots of butter and to add some lemon juice and parsley. > apart, patiently waiting) who wanted a fresh whole lobster from the tank > cooked and ready to pick up tomorrow at 3PM. A Mother's Day brunch > thing, maybe. I hope the lobster was cheap. I have been reading about the price of lobster being so low. |
| Bruce <bruce@null.null>: May 10 07:35AM +1000 On Sat, 9 May 2020 17:07:56 -0400, jmcquown <j_mcquown@comcast.net> wrote: >The only time I've ever had Dover sole was in restaurants. Many years >ago. The sign said "fresh, never frozen". Okay, I kind of doubt that >given the proximity of Dover to anywhere in the Southern US. LOL Fish can swim, you know. |
| Lucretia Borgia <lucretiaborgia@fl.it>: May 09 06:41PM -0300 On Sat, 9 May 2020 17:07:56 -0400, jmcquown <j_mcquown@comcast.net> wrote: >the wrong way!" LOL >I guess this is the new normal. And I bought Dover sole. :) >Jill A lot of fish (from here anyway) is not being exported as it used to be. I had an early Mothers Day gift of a lovely halibut steak, much preferred it to flowers and yesterday I picked up some more scallops, not exactly too reasonably priced, but absolutely fresh out of the ocean. My daughter picked the halibut up at a wharf, the fisherman told her he normally exports all he catches to Egypt. That kind of surprised us as we had assumed most went to China. I shall get lobster next week, expect the price to be Can$8.00 per lb or less. |
| jmcquown <j_mcquown@comcast.net>: May 09 05:57PM -0400 On 5/9/2020 5:26 PM, Dave Smith wrote: > That might be a little tastier than the standard preparation for Dover > Sole preparation, which is basically to dredge it in flour, fry it in > lots of butter and to add some lemon juice and parsley. What I remember from 'restaurant' sole piccata was dredged flour or crumbs then egg wash again and then back into flour or fine bread crumbs. >> brunch thing, maybe. > I hope the lobster was cheap. I have been reading about the price of > lobster being so low. I have no idea about the price of tank lobster down here. Not something I'm interested in. I didn't really expect to see one. Jill |
| Dave Smith <adavid.smith@sympatico.ca>: May 09 06:04PM -0400 On 2020-05-09 5:57 p.m., jmcquown wrote: >> lots of butter and to add some lemon juice and parsley. > What I remember from 'restaurant' sole piccata was dredged flour or > crumbs then egg wash again and then back into flour or fine bread crumbs. And then deep fried? Sole was one fish that was usually readily available when I was first married and my wife used to do it as I described. Usually if it gets two coast of crust it gets deep fried. Not necessarily a bad thing, but it can be fried in butter with just the dredge. >> lobster being so low. > I have no idea about the price of tank lobster down here. Not something > I'm interested in. I didn't really expect to see one. I kinda like lobster. It is something I have bought for Mother's Day suppers in the past. But... with the current situation, low supplies and waiting in lines... we are doing steaks. |
| Sheldon Martin <penmart01@aol.com>: May 09 06:02PM -0400 We did some mowing today, while it was snowing! We'll try to do more mowing tomorrow. Right now it's snowing heavily. Supposed to be a bit warmer tomorrow. Yikes, right now I can't see out my window, a white out! |
| Bruce <bruce@null.null>: May 10 06:19AM +1000 On Sat, 9 May 2020 09:13:05 -0700 (PDT), Cindy Hamilton >On Saturday, May 9, 2020 at 12:01:28 PM UTC-4, GM wrote: >> Kids, very sad that a true American Original has passed... >Sad-ish. As in "not really sad, just a tiny bit"? I find his music too simplistic, which makes sense because it's from the very early days of R&R. At least, he wasn't schmalzy, like Elvis. And many old artists mention him as a big influence. |
| John Kuthe <johnkuthern@gmail.com>: May 09 01:47PM -0700 On Saturday, May 9, 2020 at 3:19:55 PM UTC-5, Bruce wrote: > I find his music too simplistic, which makes sense because it's from > the very early days of R&R. At least, he wasn't schmalzy, like Elvis. > And many old artists mention him as a big influence. Rock-n-Roll was never about the music, it's about the backbeat and the FEELING! Punk came around in the late 1970's because once again Rock-n-Roll got to full of itself and turned into the moldy oldy Classic Rock. Three chords and attitude, you look up Rock-n-Roll in a dictionary and you see a pic of The Ramones! No solos, just one Big Ramone every song! I know, I was THERE! More than you will ever know! John Kuthe... |
| Nellie <julie.nils@gmail.com>: May 09 01:50PM -0700 Dave Smith - hide quoted text - On 2020-05-09 3:23 p.m., Nellie wrote: > said was "do not accept a ride with > Richard or his bandmates" > Nellie Was that directed at the males or the females? It didn't specify, but probably both. I believe drugs were the issue. Nellie |
| Dave Smith <adavid.smith@sympatico.ca>: May 09 05:56PM -0400 On 2020-05-09 4:47 p.m., John Kuthe wrote: > Three chords and attitude, you look up Rock-n-Roll in a dictionary > and you see a pic of The Ramones! No solos, just one Big Ramone every > song! I know, I was THERE! More than you will ever know! Oh do tell Dr. Musicology. Most rock is either a three chord progression, the 1st, the 4th and the minor 7th, or the tonic, the sub dominate and the dominate 7th. If it is a minor key it is the same three chords but they throw in the relative minor of the tonic. Punk is basically the same. They are just basic chords, played by amateur musicians to entertain the people that want to be disenfranchised. |
| Bruce <bruce@null.null>: May 10 05:56AM +1000 >> Some things smell bad but taste good. Limburger, for >> instance. I like kimchi too. >Sheldon would say, "TIAD" and he might be right about it. You're a conservative Anglo when it comes to food. You have ultra white taste buds. |
| Sheldon Martin <penmart01@aol.com>: May 09 05:43PM -0400 >>Sheldon would say, "TIAD" and he might be right about it. >You're a conservative Anglo when it comes to food. You have ultra >white taste buds. Kimchi is Chinky Kraut. |
| Bruce <bruce@null.null>: May 10 07:49AM +1000 On Sat, 09 May 2020 17:43:47 -0400, Sheldon Martin <penmart01@aol.com> wrote: >>You're a conservative Anglo when it comes to food. You have ultra >>white taste buds. >Kimchi is Chinky Kraut. Very good. Two in one hit! |
| Bruce <bruce@null.null>: May 10 06:01AM +1000 On Sat, 9 May 2020 15:43:39 -0400, Dave Smith >> insists on being such an asshole about something that was not even >> discussed. >With all due respects Cool, Dave Smith respects me! About time too! |
| Bruce <bruce@null.null>: May 10 06:03AM +1000 On Sat, 9 May 2020 12:49:34 -0700 (PDT), Cindy Hamilton >> alright, it's been tested on rodents!" That kind of thinking is alien. >Fine. Eat real food. Other people will eat whatever they want, regardless >of your pointless ingredient posts. How can information irritate you so much? The worst that can happen is that it's information you don't need or already have. No biggie, I'd think. |
| graham <g.stereo@shaw.ca>: May 09 03:09PM -0600 On 2020-05-09 1:43 p.m., Bruce wrote: >> A 1993 study in fat rodents found little or no effect on carcinogenesis by propyl gallate. > I want real food, not stuff that has been tested on rodents. "It's > alright, it's been tested on rodents!" That kind of thinking is alien. S'funny that they don't seem to examine smoked foods from which you are more likely to get carcinogens. |
| Bruce <bruce@null.null>: May 10 07:15AM +1000 >> alright, it's been tested on rodents!" That kind of thinking is alien. >S'funny that they don't seem to examine smoked foods from which you are >more likely to get carcinogens. Isn't it a researched fact that smoked meats (and many other meats) are bad for you? |
| Sheldon Martin <penmart01@aol.com>: May 09 03:56PM -0400 On Sat, 9 May 2020 18:56:36 +0100, "Ophelia" <ophelia@elsinore.me.uk> wrote: > My daughter and family live in Germany. I don't go over there any more >so I miss it. She will have to try and bring me some nice stuff next time >she visits:) Most ethnic food is easy and fast to prepare at home... simply keep a supply of the spices... Oriental is the simplest, it's mainly all in the spices/sauces |
| Dave Smith <adavid.smith@sympatico.ca>: May 09 05:11PM -0400 On 2020-05-09 3:56 p.m., Sheldon Martin wrote: > Most ethnic food is easy and fast to prepare at home... simply keep a > supply of the spices... Oriental is the simplest, it's mainly all in > the spices/sauces Silly me. I had not realized that Oriental dishes comprised most of ethnic cook. How many seconds on a hot pan would recommend for a shwarma or rice and beans? |
| pinksparkle45@gmail.com: May 09 01:53PM -0700 yess my grandmother made these too and called them doughgies too the closest thing i found are beignets from lousinia or france look up recipes for those and they are close except my gma would let the dough rise over nite we would put butter on top them drown them in confectioners sugar |
| "Ophelia" <ophelia@elsinore.me.uk>: May 09 09:52PM +0100 === Your mother was a very pretty lady:) -- This email has been checked for viruses by AVG. https://www.avg.com |
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