- Aunt Jemima is gone - 2 Updates
- My ongoing pizza trouble - 7 Updates
- Good dinner this evening - 6 Updates
- OT My Leaf got KILLED! - 1 Update
- I'm working at a new place for $25/hr two days a week, Sat and Sun! - 2 Updates
- OT I have THE best TWO housemates Bel Nor ever saw! - 1 Update
- Early Dinner 6/20/20 - 2 Updates
- My brother came out.... - 2 Updates
- Miss Manners on what to ask for at meals - or not - 1 Update
- Have Fast Broken and a Pot O Rice on on this fine Father's Day Sunday morning! - 1 Update
| Gary <g.majors@att.net>: Jun 21 11:08AM -0400 dsi1 wrote: > As it goes Hawaii never had slaves - unless you call indentured servitude or working for low, low, wages slavery. In modern times it would be called "slavery", back then it was business as usual. That's true. In the beginning of modern times many chinese were brought in to work the new pineapple fields. They worked hard, eventually paid off their debt then started buying land and started their own businesses. Same with building railroads on the mainland and even doing the salmon canning in Alaska. |
| Ed Pawlowski <esp@snet.xxx>: Jun 21 11:19AM -0400 On 6/21/2020 11:08 AM, Gary wrote: > started their own businesses. > Same with building railroads on the mainland and even doing > the salmon canning in Alaska. In the 1850s in the US you could make as much a $1 an hour. Hawaiians were paying the Japanese workers $3 a month so that is not slavery according to David. Maybe while toiling in the fields they played Don Ho songs for them. |
| John Kuthe <johnkuthern@gmail.com>: Jun 21 06:53AM -0700 On Sunday, June 21, 2020 at 8:51:31 AM UTC-5, Ophelia wrote: > open to find a better recipe. > === > Heck yes!! The BEST recipes are the ones you don't follow, but just use as a guide. Never repeatable, but always delicious! John Kuthe... |
| Sheldon Martin <penmart01@aol.com>: Jun 21 10:55AM -0400 On Sun, 21 Jun 2020 Sqwertz wrote: >posted in the last 25 years. >IOW: It doesn't happen. >-sw Most pizzarias use pizza screens rather than the perforated pan but both are the same idea, the screens just have much smaller openings. I haven't taken pizza pictures because I don't make from scratch pizza often, perhaps three times in my life, I really don't see the point of playing with pizza dough. I bake a frozen doctored pizza on the perforated pan... I doubt anyone would be interested in seeing it, typically I add Italian herbs, more cheeze, and sometimes anchovies. I haven't posted food pictures for a long time now because no one comments good, bad, or indifferent. I don't think many read my posts other than you... I must be in everyone's killfile but I don't care, their loss. |
| Sheldon Martin <penmart01@aol.com>: Jun 21 10:59AM -0400 On Sun, 21 Jun 2020 01:47:14 -0500, Sqwertz <sqwertzme@gmail.invalid> wrote: >> replace such. >Bullshit. >-sw Maybe where you live but in NY and many other places they don't permit wood or coal stoves/ovens. Most house fires here are from burning wood in fireplaces. |
| Sheldon Martin <penmart01@aol.com>: Jun 21 11:06AM -0400 On Sun, 21 Jun 2020 01:56:59 -0500, Sqwertz <sqwertzme@gmail.invalid> wrote: >You can easily tell if your yeast is dead if your dough doesn't rise >in 2 hours. It's a dead yeast giveaway. Didn't you stop there? >-sw It's easy to test yeast in under 15 minutes without wasting flour, simply sprinkle a little yeast in a cup of warm water that contains a pinch of sugar... stir and if it doesn't foam up within a few minutes that yeast is dead. |
| Gary <g.majors@att.net>: Jun 21 11:07AM -0400 Sheldon Martin wrote: > >-sw > That's a good idea, I never thought to preheat on a top burner, I will > try it next time. You've never made a homemade pizza. No picture ever so not true. |
| Gary <g.majors@att.net>: Jun 21 11:08AM -0400 Sheldon Martin wrote: > pan makes it easy to place the pie into the oven and to remove from > the oven, needs no corn meal or peel. And I slice the pizza right on > the perforated pan. Gary doesn't say what is bad about it. Nothing bad to say about a perforated pan. Just a worthless new thing to buy. Any pizza I make, Homemade or store bought cooks just fine and the same on my solid 16" pan. |
| Sheldon Martin <penmart01@aol.com>: Jun 21 11:19AM -0400 On Sun, 21 Jun 2020 00:11:31 -0700, Leo <leoblaisdell@sbcglobal.net> wrote: >pizza. I don't. Less is better for me, maybe because of the way I make >it. >leo I'd add the unused portion of sauce to soup... can even use it in salad dressing. I don't like throwing perfectly good food away. Except for the garlic there are plenty of critters here that would lap it up from a saucer or even from the ground. Even your dog would lap up tomato sauce... mix it with dog food and it'll be gone within seconds. |
| Sqwertz <sqwertzme@gmail.invalid>: Jun 21 09:34AM -0500 On Sun, 21 Jun 2020 00:24:32 -0700, Daniel wrote: > It was a long, busy day. I slept in, ate breakfast, did some > proofreading/edits, went to my favorite bar for a beer and cigar. So > busy. Hopefully it was a cigar bar. Do you live in/near Louisville? -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Jun 21 09:50AM -0500 On Sun, 21 Jun 2020 00:06:46 -0400, Alex wrote: >> John Kuthe... > At any cost? Compare the repair estimate to that of a new used Leaf. > They don't hold their value well so there are cheap to buy. And once he gets that fixed, it'll be time for a new battery - which is a few more thousand for a USED one with limited life. -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Jun 21 09:52AM -0500 On Sun, 21 Jun 2020 09:03:26 -0400, Gary wrote: > Mine was called "Robust" not Robusto. It was on a good > sale for about $6 or so. Going by the name, I thought > it might have a good taste. It was pretty much tasteless. Same stuff and it's much better than your average EVOO. You just have no taste. -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Jun 21 10:03AM -0500 On Sat, 20 Jun 2020 17:21:30 -0500, cshenk wrote: >> I made pulled pork last night - on the smoker using butt. > Thats only because ou do not get crockpot cooking. The *same* fat is > leached out in the oven or smoker. You DECANT that then shred. But you still have the taste of meat and juices simmered in grease at a low temp for hours on end. Roasting a big piece of meat ghievs a much cleaner flavor. I "get" crockpot cooking just fine. You abuse your food in the crock pot. -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Jun 21 10:09AM -0500 On Tue, 16 Jun 2020 17:56:28 -0400, songbird wrote: > or a base for all sorts of things. >> The chips are needed to solidify the topping when it cools. > peanut butter will harden as it cools too. Harden? No. And especially not when you add a cup of corn syrup, butter, and vanilla to it! It turns into a milkshake consistency - obviously. -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Jun 21 10:17AM -0500 On Tue, 16 Jun 2020 18:47:18 -0400, songbird wrote: > chocolate. this would probably end up in a similar > consistency as peanut butter chips but avoid the palm > kernel oil. None of the white chocolate in most supermarkets is really white chocolate anymore (They call it White morsels, white fudge, white chips, etc...). It all contains palm oil. Cocoa butter has a worse nutritional profile than the palma oils. And White chocolate has a worse profile then milk chocolate. So what are you achieving by substituting white chocolate for peanut butter chips, anyway? -sw |
| graham <g.stereo@shaw.ca>: Jun 21 09:15AM -0600 On 2020-06-20 8:35 p.m., Alex wrote: >>> Chinese speakers? >> Cheap Chinese. > That's what I thought. Every bloody thing is now made there! A few years ago, I auditioned a pair of speakers with a well-known British name. When I read the brochure, they may have been designed in the UK but they were made in the PRC. |
| Gary <g.majors@att.net>: Jun 21 11:07AM -0400 Lucretia Borgia wrote: > >In my nursing school clinicals I had a patient who had fallen and broke her wrist and was fresh out of surgery that day I had her and she had an order for 1mg of morphine sulfate IV for breakthrough pain and as I went to the med room to get it we discovered that the IV morphine Sulfate cam in 2mg ampules so me and another nurse had to witness one of us wasting it, into a sink. And to me it was just a small thin tube of a clear liquid medicine I was giving to a patient, but some were literally kill for it! > >John Kuthe, Climate Anarchist and Employed RN! > You should NOT put stuff like that down a drain - polluter!!!!! no doubt John would have preferred to put that extra morphine in his own arm but he had someone there to make sure he didn't. |
| John Kuthe <johnkuthern@gmail.com>: Jun 21 08:13AM -0700 On Sunday, June 21, 2020 at 10:09:14 AM UTC-5, Gary wrote: > > You should NOT put stuff like that down a drain - polluter!!!!! > no doubt John would have preferred to put that extra morphine in > his own arm but he had someone there to make sure he didn't. Nope! Know why? https://www.youtube.com/watch?v=6xcwt9mSbYE Lou Reed's warning song! John Kuthe... |
| John Kuthe <johnkuthern@gmail.com>: Jun 21 08:11AM -0700 All BOTH of them! An I can DO THIS JOB for $250/week! For 6 more years until I retire officially! Joh1n Kuthe, Climate Anarchist and Future Mayor of Bel Nor MO! |
| U.S. Janet B. <JB@nospam.com>: Jun 21 08:14AM -0600 On Sat, 20 Jun 2020 16:24:12 -0400, jmcquown <j_mcquown@comcast.net> wrote: >grated parm and some dried herbs but the pasta was still very bland. >Won't be buying it again. >Jill I thawed some posole. It filled us up at 5 pm but we were hungry at midnight so I made a couple of cheese sandwiches. Janet US |
| Gary <g.majors@att.net>: Jun 21 11:08AM -0400 Lucretia Borgia wrote: > I had lobster last night and scallops again tonight. I feel I must > support the fishermen who have problems selling their haul these days > :) Both meals sound good. Why are the fishermen having trouble selling their catches these days? |
| "Ophelia" <ophelia@elsinore.me.uk>: Jun 21 02:43PM +0100 "Gary" wrote in message news:5EEF59D7.75DA8828@att.net... Ed Pawlowski wrote: > less than I did 10 years and especially 20 years ago but weigh 20 pounds > more. had crept to 25. Portions of the goodies have been cut too but > still tough to get rid of more. Harder to be as active too. No fancy degree here but I studied nutrition, etc many years ago. On average, once you turn 40 or so, your metabolism starts slowing down. Time to eat less and/or exercise a bit more. And that only progresses more as you continue to live longer. And as you get older, who wants to eat less and/or exercise more? This is when many middle-age to older people start to get some extra fat on them. I've got some extra pounds on me but...dammit...I've earned them all so back off! === LOL Yayyyyyyyyyy |
| Gary <g.majors@att.net>: Jun 21 11:08AM -0400 dsi1 wrote: > The Hawaiians should have never done Cook like they did. After all, he was a rock star. Near as I can tell, he was Hawaii's first tourist death I have the good biography book of Cook. On his first voyage and stopped in Hawaii, he was the coolest person in the universe and Hawaiians all loved him. On his 2nd and last voyage he stopped in Hawaii again and was a real dick and evil to the Hawaiians. They had every right to kill him. He really deserved to die there. |
| Gary <g.majors@att.net>: Jun 21 11:07AM -0400 Sheldon Martin wrote: > Growing up there was always a large pitcher of ice water on the table, > with a slice of lemon in it to kill the NYC chlorine flavor. NYC > water comes from upstate resevoirs, so would contain living organisms. That lemon didn't eliminate the chlorine just covered it up. Easy with city water (with chlorine) to let it sit out over night and let it dissipate. Or you can just boil it then cool it down in the fridge. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 21 07:29AM -0700 On Sunday, June 21, 2020 at 9:51:42 AM UTC-4, John Kuthe wrote: > Life is GOOD! :-) > John Kuthe, Climate Anarchist and I Want My Leaf Back! I broke my fast 6 hours ago. We're having pizza for lunch, so I've started the prep for that. Technically, I started the prep yesterday. I'm trying a new dough recipe: <https://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html> I made a half batch since it's an experiment. Cindy Hamilton |
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