Saturday, June 20, 2020

Digest for rec.food.cooking@googlegroups.com - 25 updates in 9 topics

Sheldon Martin <penmart01@aol.com>: Jun 20 11:39AM -0400

On Sat, 20 Jun 2020 John Kuthe wrote:
 
>Burning up a bunch of Petroleum for an early morning bagel run! :-(
>When my Leaf would have done it easily burning NO PETROLEUM!
 
If you weren't such a lazy POS and truly meant to save petroleum you'd
make all your neighborhood runs on a bicycle. We've been making most
short runs on our Treks for years. You're a huge energy waster
pedaling your Nordic to nowhere... the only thing your Nordic does is
help relieve your constipation.
Dave Smith <adavid.smith@sympatico.ca>: Jun 20 01:02PM -0400

On 2020-06-20 10:46 a.m., John Kuthe wrote:
 
>> Climate Idiot.
 
> And a bicycle is THE most efficient mode of transportation for one human!
 
> THE most efficient!
 
Yes, but you are too lazy to use one. You prefer to delude yourself into
thinking you are being green by using coal fire produced electricity for
the car you keep cracking up.
Dave Smith <adavid.smith@sympatico.ca>: Jun 20 01:07PM -0400

On 2020-06-20 11:39 a.m., Sheldon Martin wrote:
> short runs on our Treks for years. You're a huge energy waster
> pedaling your Nordic to nowhere... the only thing your Nordic does is
> help relieve your constipation.
 
 
I had to go to the bank today. It is a fairly hot with just enough
breeze to make it a little more comfortable. I ride almost 5 miles to
the bank. On the way home I stopped at a butch shop. No gas burned. No
coal burned to produce electricity. I got some exercise.
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jun 20 10:24AM -0700

On Saturday, June 20, 2020 at 8:12:54 AM UTC-5, John Kuthe wrote:
 
> Burning up a bunch of Petroleum for an early morning bagel run! :-(
 
> When my Leaf would have done it easily burning NO PETROLEUM!
 
> John Kuthe, Climate Anarchist and So Much More!
 
* * * * Another attention seeking post from Koo-Koo Kuthe * * * *
 
Why didn't you just keep your butt at home instead of whining about it?
You didn't HAVE to have those bagels but then again you wouldn't have
anything to whine about today.
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jun 20 10:25AM -0700

On Saturday, June 20, 2020 at 9:46:28 AM UTC-5, John Kuthe wrote:
 
> And a bicycle is THE most efficient mode of transportation for one human!
 
> THE most efficient!
 
> John Kuthe...
 
Too 'wobbly' to ride one or maintain your balance?
Sheldon Martin <penmart01@aol.com>: Jun 20 01:26PM -0400

On Sat, 20 Jun 2020 13:07:39 -0400, Dave Smith
>breeze to make it a little more comfortable. I ride almost 5 miles to
>the bank. On the way home I stopped at a butch shop. No gas burned. No
>coal burned to produce electricity. I got some exercise.
 
Kootchie rather work up a sweat pedaling his going nowhere Nordic
U.S. Janet B. <JB@nospam.com>: Jun 20 09:42AM -0600

On Sat, 20 Jun 2020 07:08:48 -0700 (PDT), GM
>> needed for a recipe. Buying a couple cans of drink is easier.
>> Janet US
 
>Yes, I should have made clear that I've only used cola as part of a marinade, not to directly cook with...
 
I use it as a braising liquid
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jun 20 10:21AM -0700

On Saturday, June 20, 2020 at 10:42:21 AM UTC-5, U.S. Janet B. wrote:
> <gregorymorrowchicago07@gmail.com> wrote:
 
> >Yes, I should have made clear that I've only used cola as part of a marinade, not to directly cook with...
 
> I use it as a braising liquid
 
Cola or just plain water is good to cook country ham slices in for about
15 minutes. Either one will greatly reduce the saltiness so you won't be
standing at the sink all day guzzling water.
 
After simmering the slices in either water or cola, dump the liquid and
return the slices to the frying pan to lightly brown.
 
I've read some people also use cola as the liquid to bake a ham in. I've
not tried it myself though.
Silvar Beitel <silverbeetle@charter.net>: Jun 20 08:42AM -0700

On Saturday, June 20, 2020 at 4:53:27 AM UTC-4, Daniel wrote:
> Speaking of sauces. Does anyone have a tried and true red pizza sauce
> recipe? I just wing it with canned tomato sauce, herbs, salt, pepper, sugar.
 
I have experimented for years and have settled on this. It's fairly thick but easily spreadable and for me, it just ain't pizza unless it has fennel in the sauce.
 
8 oz. can of tomato sauce
8 oz. can of tomato paste
1 Tbsp. dry Italian herb blend
1/2 tsp. salt (or more or less, depending on the salt in the tomato sauce and paste)
1/2 tsp. black pepper
1 tsp. fennel seeds
 
Stir it all together in a plastic container (old peanut butter jar is perfect). Use some for your current pizza(s), throw the jar in the freezer for next time(s).
 
--
Silvar Beitel
Gary <g.majors@att.net>: Jun 20 11:42AM -0400

Sheldon Martin wrote:
> >I always cook my pizzas on a 16" round tray. No oil on the tray.
> >Cook for 20 minutes at 425F and it always turns out nice.
 
> Pizza bakes best on a perforated metal pan or a pizza screen:
 
No. I have a perforated pan and it was a waste of money.
Sheldon Martin <penmart01@aol.com>: Jun 20 12:35PM -0400

On Sat, 20 Jun 2020 06:34:18 -0700 (PDT), Cindy Hamilton
 
>A lot of places are going old school. We've got two or three wood-
>or coal-fired pizza places in our town of 120,000.
 
>Cindy Hamilton
 
You didn't read my post with comprehension, I mentioned wood/coal
pizza ovens, but how many can have such at home... the Fire
Underwriters won't permit new pizza parlors to install such nor to
replace such. Nowadays many insurerers won't offer fire insurance to
homeowners using a fireplace. We had to sign a waiver document for
Allstate that we don't use our fireplace... we never have... we have
an electric thingie inserted that rotatets and looks like flames and
it crackles.
graham <g.stereo@shaw.ca>: Jun 20 10:46AM -0600

On 2020-06-20 9:32 a.m., Silvar Beitel wrote:
>>> the fridge for home made pizza tomorrow or the next night.)
 
>> How do you control the hydration?
 
> I just measure the flour and water by weight. At high hydration, I doubt storage room or proofing box humidity make much of a difference, but I don't have enough experience to be certain.
 
Is the 75% hydration for bread or AP flour? It seems a bit high for "00"
Italian flour.
Graham
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jun 20 09:57AM -0700

On Saturday, June 20, 2020 at 7:46:41 AM UTC-5, Sheldon wrote:
> zero about cooking. As soon as a raw cold pizza is placed on a heated
> stone it's temperature drops signicantly into the COLD zone and a home
> oven can't reheat it for at least 10 minutes.
 
I've always read those pizza stones should be preheated for at least an
hour in the home oven. Heating for twenty minutes does not even begin
to get it hot.
> I've been using for some 40 years. The pizza in the perforated pan
> should be set to serve in its matching deep dish pan to prevent
> condensation at the bottom of the pizza.
 
My favorite pizza joint does not have a stone oven nor do they use any type
of pan. Also, they don't serve any type of 'pan' pizza. It is a gas oven
with a conveyor belt the pizza rides on traveling through the oven. The
pizzas come out perfectly browned on the bottom and somewhat crispy. No
floppy slices of pizza when they're picked up from the plate but not stiff
as a board either.
 
Before you go off on a tangent they had to install a pizza oven that fits
the space of their establishment. The pizza must be darn good as they
never lack for customers.
 
At home when I do a Newman's Own it says to cook the pizza directly on the
oven rack. Do not use a pan of any sort if you want a browned bottom crust.
I do as the instructions say and I end up with a perfect crispy crust every
time.
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jun 20 10:00AM -0700

On Saturday, June 20, 2020 at 10:44:15 AM UTC-5, Gary wrote:
 
> Sheldon Martin wrote:
 
> > Pizza bakes best on a perforated metal pan or a pizza screen:
 
> No. I have a perforated pan and it was a waste of money.
 
I've got one, too. If we lived near Sheldon we could gift him those
useless pans.
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 20 10:09AM -0700

On Saturday, June 20, 2020 at 12:35:21 PM UTC-4, Sheldon wrote:
 
> >Cindy Hamilton
 
> You didn't read my post with comprehension, I mentioned wood/coal
> pizza ovens, but how many can have such at home...
 
Outdoors? Anybody who doesn't live in mobbed-up Nazi land. A kit costs
as little as $200.
 
Indoors it requires more money.
 
> the Fire
> Underwriters won't permit new pizza parlors to install such nor to
> replace such.
 
See above, mobbed-up Nazi land. Nearly every restaurant in Michigan that
uses wood or coal had their oven installed in the last 10 years.
 
> Allstate that we don't use our fireplace... we never have... we have
> an electric thingie inserted that rotatets and looks like flames and
> it crackles.
 
State Farm didn't say anything about our fire place.
 
Cindy Hamilton
Silvar Beitel <silverbeetle@charter.net>: Jun 20 10:13AM -0700

On Saturday, June 20, 2020 at 12:46:05 PM UTC-4, graham wrote:
 
> Is the 75% hydration for bread or AP flour? It seems a bit high for "00"
> Italian flour.
> Graham
 
Bread flour, specifically King Arthur. I never remember to put OO on my grocery list, so I've never tried it. But thanks to you, it's on there now. :-) And of course, if you think your dough is too wet, you can always work in a bit more while you're handling it.
 
--
Silvar Beitel
jmcquown <j_mcquown@comcast.net>: Jun 20 11:44AM -0400

On 6/18/2020 1:27 AM, Leo wrote:
 
> Shame on you! You appear not to know who the Dutch founder of New York was.
> ;-)
 
> leo
 
LOL NYC was originally called 'New Amsterdam'. Even I know that.
 
Jill
jmcquown <j_mcquown@comcast.net>: Jun 20 12:20PM -0400

On 6/18/2020 12:55 AM, Leo wrote:
> (in article <a66GG.11840$DO2.7315@fx45.iad>)
 
>> https://i.postimg.cc/xT6FycYf/sunset914.jpg
 
> Nice picture!
 
Thank you! It was an amazing sunset. I can't see the sun rise even if
I get up that early. It's too far east and blocked by very large trees.
 
 
> The skink is doing you a favor by eating unwanted bugs. Do it a favor by
> providing a low source of water with a ramp. Or not. It will leave or die
> soon enough. Or a cat will get it.
 
Hopefully it will just leave. No cats have access to my garage. :)
 
> I don't mind wolf spiders in my house. Once in a while, they end up in
> the bathtub which is a death trap. They can't get out. I've provided a
> piece of string as a ladder.
 
Wow! Well, if they get into the bathtub I'm not helping them out. I
have been known to pick up a fairly large (no idea what kind) spider
with a Kleenex and toss it outside. *If* I can catch it. Spiders in
the house just plain creep me out.
 
The Agriope (aka "writing") spiders that spun flanking webs on either
side of my patio back in 2009 were another story. Beautiful large black
and yellow spiders with huge intricate webs. Facinating! (But please,
not inside the house!) A big storm tore up the webs and I've never seen
them since.
 
> My wife tolerates my creepy benevolence, but she doesn't like it. I will
> kill a black widow spider on sight.
 
> leo
 
No black widow spiders around here, thank goodness. I just don't like
spiders (or any bugs) *in* my house. My cat Persia (RB) used to chase
and kill any bugs she found. Buffy couldn't care less. She doesn't
care about birds, either. She'll be sitting on the back of the couch
next to the large window by the hummingbird feeder. They buzz around
and she's all "ho-hum, time to take a nap". There are always birds at
the birdbath. She doesn't care.
 
Funny, she does notice lizards when they get in the house. Recently an
Anole lizard that was climbing up the sheers next to my desk. I managed
to catch it and put it out back before Buffy could turn it into a cat treat.
 
Lizards don't bother me but I really prefer they stay outside. One day
about two years ago I walked into the master bathroom and there was a
blue-tailed (brilliant blue!) skink just sitting there on the tile
floor. Oh, hello! Where did you come from? I went and got an empty
shoebox and dropped it over the skink. Then I slid a piece of cardboard
under it and carried it to the front door. I could feel it's feet
scrabbling. I let it out in the bushes along the front walkway.
 
Fortunately Buffy didn't see it. When I first adopted her (5 years ago)
another one of those skinks got into the house. I have a case full of
music CD's on the floor under a side table in the dining room. Buffy
kept futzing around it and I went to find out what was so interesting.
Oh! There's a blue tailed skink behind the box! We worked in tandem,
Buffy on one side, me on the other, trying to corner the skink so I
could grab it. It was comical! The skink got away from us and ran into
my bedroom. I have no idea what happened to it after that. We never
saw another sign of it.
 
Lizards are great for killing bugs but I'd prefer they reside outside.
Spiders, too. And oh, Palmetto bugs. Disgusting things. Persia used
to kill them. Buffy pays no attention to them. I spray all around the
doors to keep the bugs out. I'm a firm believer in pesticides when it
comes to keeping those damned Palmetto bugs out of my house.
 
Jill
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jun 20 10:06AM -0700

On Saturday, June 20, 2020 at 11:20:28 AM UTC-5, jmcquown wrote:
> doors to keep the bugs out. I'm a firm believer in pesticides when it
> comes to keeping those damned Palmetto bugs out of my house.
 
> Jill
 
From the outside of the house, spray into your dryer exhaust opening
as creepy crawlers can access that and come visit you.
Sheldon Martin <penmart01@aol.com>: Jun 20 01:03PM -0400

On Sat, 20 Jun 2020 07:36:18 -0700 (PDT), bruce2bowser@gmail.com
wrote:
 
 
>>> --Bryan
 
>>you're wasting time and energy boiling your diced potatoes.
 
>I think the grated frozen pan fried kind taste the best.
 
I detest hash browns and never served them to the crew.
They all loved my home fries. I make home fries at home at least once
a week for dinner... we like them with beaten eggs poured over... my
dozen egg fritatta, suffices for two meals. I saute the spuds with
bell pepper and SPAM, but I omit the onions. My wife doesn't eat
onions, she can't tolerate the smell either... I only use onions when
she's not home. And since she golfs, skis, and occasionally visits
her grands on Lung Guyland I get more than enough opportunities to
gorge on onions, of late I much prefer the sweets and NYS has its own
type of sweets.
https://newyorkbold.com/
bruce2bowser@gmail.com: Jun 20 10:06AM -0700

I just had the grated kind of potatoes. With plenty of old Bay seasoning too.
"cshenk" <cshenk1@cox.net>: Jun 20 11:57AM -0500

Gary wrote:
 
> Not someone I'd want to live with.
> Sheldon is one too. That's why his wife stays out of
> his kitchen and lets him do all the cooking.
 
I too would have detected a sort of OCD issue with it.
 
Dunno if Sheldon is what you say. Literally don't know. Could be the
wife does cook but he hasn't mentioned it, or could be she just doesn't
like to. People marry for many reasons but it's not uncommon to match
up a skill you don't have (or don't enjoy) with a partner who has it.
 
It's not a joke that I couldn't recall the color of our washing machine
or dryer a bit back. When Don tells me we need a replacement, I look
them up and have him see them then get what he wants. He had me get
him an iron for Christmas as the old one was dying.
 
Conversely, he's never made bread, cleaned a sink or a bathroom or
planted a garden or made out a check or done taxes.
 
We do share the cooking because we both like to make stuff. I could no
more shuffle him out of the kitchen than from my life.
"cshenk" <cshenk1@cox.net>: Jun 20 11:37AM -0500

Cindy Hamilton wrote:
 
 
> Because I don't get any exercise. There's nothing more
> boring than exercise.
 
> Cindy Hamilton
 
A lot of it also has to do with metabolism. I'm not happy this
morning. I just weighed in at 104. It should be 108 or even 110 and
112 makes me smile. Looks like time to find something really fattening
for dinner but my general caloric intake is already well above the
norms for my size and activity level. (yes, cancer tests show clear).
I have and always have had a high metabolism to the almost freakish
zone.
 
You may well be the reverse and it's no more fun than my situation.
Both can cause health hazards.
 
For exercise, I do very little but when my daughter (who has a close to
normal metabolism) had to drop from 160 to 152 to get in the Navy (she
entered at 142 BTW) we got an excersize stationary bike. It's not a
fancy electrical unit but does have a battery to time the event and
talls you how far you would have traveled. Can set the level. I found
out a lot of basic things they didn't teach in school and I probably
mentioned but didn't seem important until then. Here are the things
she wasn't aware of:
 
1. Calories count. She didn't know how to count them at first. She
(NOT YOU!) was eating 3,000-3,500 a day and hadn't realized it other
than a *very slow gain*. Had it not been for the Navy entry giving a
timeline, she'd have naturally trimmed in a year, as it is, she hit 148
in 4 months. Method, eat what you want but have to add up the calories
and a nominal 1600 a day at first with a break step day every weekend
of 2400. She obviously lost some right away.
 
2. She didn't know that some modicum of excersize early in the morning
(or within 45 minutes of getting up) raises the metabolism all day.
She'd ride the bike as she watched morning cartoons. Nothing furious
or sweaty. She started losing more right away. We added girl-style
pushups as a sort of family event with Don and me.
 
3. Running just flat out isn't fun. People who like it are crazy I
think. To me it's always been 'have to do it to keep my job'.
Technically a run/jog first thing in the morning is best for weightloss
but no sane people really *want* to do that *I* think. But what do I
know? I'm naturally very sedentary. She had to learn though. By the
time she hit the MEPS (inprocessing for military then you go delayed
entry and she was 148lbs) she was able to do 1 mile in 20 minutes. Not
a great speed but with a run every afternoon every other day, she'd
speed up naturally. (she eventually made her 1.5 mile run at just under
14 minutes BTW).
 
4. Swimming. Much to my suprise, she had NOT learned how from all the
lessons she had in Japan. I was out so much, I didn't know that. We
located lessons at a local recreation facility and 2-3 days a week she
jogged there (1 mile) and took her lesson for 40 minutes with a
personal trainer then walked or jogged back. My only worry was the
high dive board requirement as they didn't have one but they managed a
few sessions with her on the lower one they had. Weight dropped to 140
at the height of this and I had to take her shopping to keep her from
stealing all my size 8 jeans. Swimming *if* you have easy access to a
pool is the easiest form and the only real excerise I enjoy.
 
Cindy, from what you post, you do NOT overeat at all. It's noon here.
I've had 2 eggs fried in butter, 1 can vienna sausages, 8oz of
strawberries, 8oz frozen 'chili', 4 slices of rye bread with butter,
and a grilled cheese (using 2 of the rye bread slices), and about 1.5
cups of white rice. Veggie low as trying to recover those lost 4lbs.
 
I hope this helps and if not, cry with a fellow person with weight
issues even if not the same as yours.
Carol
jmcquown <j_mcquown@comcast.net>: Jun 20 11:34AM -0400

On 6/19/2020 9:14 AM, Snag wrote:
> they've always treated me right . A couple of times they have paid me
> under uninsured coverage then gone after the other (at fault) driver
> and/or his/her insurance company .
 
That doesn't make sense. If the other driver was uninsured, they
couldn't "go after" that uninsured drivers' insurance company (a process
called Subrogation) to recover their loss.
 
Jill
jmcquown <j_mcquown@comcast.net>: Jun 20 11:39AM -0400

On 6/18/2020 12:52 PM, Cindy Hamilton wrote:
 
>> Personally, we keep some heads around the house, self-cleaning (classification
>> Squeeze the garlic and use fresh minced garlic for many things. Why alone
>> This morning I made waffles and
 
(snipped ridiculous link about insurance)
 
> Oh, thank God. We've been waiting 28 years to get the answer.
 
> Cindy Hamilton
 
Yes! I've been holding my breath since 1992 just waiting for the
answer! LOL
 
Jill
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