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- SOLUTIONS MANUAL: Fundamentals of Chemical Reaction Engineering by Davis - 2 Updates
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- Friday, 6/12/2020, 'Cooking' - 5 Updates
- I asked our HR lady today how much I'm making! THIRTY BUCKS ANDHOUR! Wow!! - 1 Update
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 13 03:12AM -0700 On Friday, June 12, 2020 at 7:37:51 PM UTC-4, dsi1 wrote: > > 'Asian' you get quite a brown rice addition. Some of the best Jasmine > > and Basmati comes from Thailand. > The Asians stick with the rice that's popular in their country. The Chinese eat long grain, the Koreans and Japanese stick with short/medium grain rice. The Hawaiian stick with Calrose rice. Occasionally, the Asians will dabble with sweet mochi rice or rice with beans. OTOH, brown rice seems to be getting more popular with the Chinese, Japanese, and Korean. That's unexpected because brown rice is hippy food. What about the rest of Asia? You've really only mentioned a fraction of the cultures of Asia, which stretches all the way to the Caucasus Mountains. Cindy Hamilton |
| Bruce <bruce@null.null>: Jun 13 09:05PM +1000 On Sat, 13 Jun 2020 03:12:07 -0700 (PDT), Cindy Hamilton >What about the rest of Asia? You've really only mentioned a >fraction of the cultures of Asia, which stretches all the >way to the Caucasus Mountains. dsi1 only considers people with a particular ophthalmic characteristic as Asians. Not Turks, not Saudi Arabians, not Indians etc. This is quite remarkable in this period of anti-racist hysteria. |
| Alex <Xela777@gmail.com>: Jun 12 08:36PM -0400 John Kuthe wrote: > How do you think *I* felt on my 59th Birthday when police with loaded LONG GUNS showed up on my front porch because Julie (Bove) called them after my post about "Uzi for my birthday? > I knew I'd better be VERY cooperative! And I was. > John Kuthe... I'm sure most people who post here could only guess. You seem to be the only one unstable enough to post a rant that the police considered to be a valid threat and get hauled away. Whatever you told them on your porch obviously didn't work. Julie's tip was actionable so you can't blame her. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 13 03:27AM -0700 On Friday, June 12, 2020 at 8:37:08 PM UTC-4, Alex wrote: > a valid threat and get hauled away. Whatever you told them on your > porch obviously didn't work. Julie's tip was actionable so you can't > blame her. I doubt it really was Julie. Probably some RFC troublemaker using her name. Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 13 03:17AM -0700 On Friday, June 12, 2020 at 5:28:31 PM UTC-4, cshenk wrote: > I have quite a few only used for bread making (if I did cookies and > pastries, they would fit there too). ex: Lavendar, charnushka, > poppyseeds, 2 coffee blends. Last fall I did roasted cabbage wedges and sprinkled charnushka seeds on it before eating. Delicious! Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 13 03:14AM -0700 On Friday, June 12, 2020 at 8:18:35 PM UTC-4, Alex wrote: > > You rolled on the floor laughing? > Evidently, and he started a subject line with "And" as if it was a > sequel to his other dumb posts. It's all part of his stream of semi-consciousness. Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 13 03:05AM -0700 > > I'd rather have plain, unsalted rice cooked in water. > > Cindy Hamilton > @ @ (eye roll) What? I like the taste of rice. Cindy Hamilton |
| shadianwarahmed@gmail.com: Jun 13 02:11AM -0700 Would you like please sending me a copy of fundamental of chemical reaction Engineering by Davis to this email: am99ron@gmail.com Sincerely, |
| shadianwarahmed@gmail.com: Jun 13 02:12AM -0700 Please send me a copy of fundamental of chemical reaction Engineering by Davis to this email am99ron@gmail.com |
| Sheldon Martin <penmart01@aol.com>: Jun 12 08:36PM -0400 On Fri, 12 Jun 2020 Alex wrote: >Did you rub one off watching him? Who the fuck is Alex... Alex is definitely a faggot name. |
| Bruce <bruce@null.null>: Jun 13 10:42AM +1000 On Fri, 12 Jun 2020 20:36:33 -0400, Sheldon Martin <penmart01@aol.com> wrote: >On Fri, 12 Jun 2020 Alex wrote: >>Did you rub one off watching him? >Who the fuck is Alex... Alex is definitely a faggot name. That's Alex, the Kuthe Stalker. Who would you rather be, John Kuthe or his stalker? |
| Alex <Xela777@gmail.com>: Jun 12 10:09PM -0400 Bruce wrote: >> Who the fuck is Alex... Alex is definitely a faggot name. > That's Alex, the Kuthe Stalker. Who would you rather be, John Kuthe or > his stalker? With your 20 minute reply, who is the stalker? You are obsessed with this group and John Kuthe. |
| Alex <Xela777@gmail.com>: Jun 12 10:10PM -0400 Sheldon Martin wrote: > On Fri, 12 Jun 2020 Alex wrote: >> Did you rub one off watching him? > Who the fuck is Alex... Alex is definitely a faggot name. Thanks, Shelly! |
| Hank Rogers <Nospam@invalid.com>: Jun 12 10:40PM -0500 Bruce wrote: >> Who the fuck is Alex... Alex is definitely a faggot name. > That's Alex, the Kuthe Stalker. Who would you rather be, John Kuthe or > his stalker? Or his ass kisser. |
| Hank Rogers <Nospam@invalid.com>: Jun 12 10:41PM -0500 Alex wrote: >> his stalker? > With your 20 minute reply, who is the stalker? You are obsessed > with this group and John Kuthe. Just kuth's butt. |
| dsi1 <dsi123@hawaiiantel.net>: Jun 13 01:42AM -0700 On Friday, June 12, 2020 at 1:48:46 PM UTC-10, Ed Pawlowski wrote: > Same here https://www.youtube.com/watch?v=inBKFMB-yPg > Then you have Rodrigo that looks like he is in pain > https://www.youtube.com/watch?v=KzEFQW9CXGc Isaac Albéniz is one of my favorite composers of Spanish music. Unfortunately, I really hate that Asturias piece. It's been that way since the 70's. It was okay the first 4 or so times that I heard it. After that I turned on it. Joaquín Rodrigo has been dead for over 20 years. Perhaps he was Sr. Sáinz Villegas' uncle and he's thinking of all the good times they used to have going to baseball games at the Aranjuez. Either that, or he's a big fat ham. |
| Daniel <me@sci.fidan.com>: Jun 13 01:26AM -0700 >> to crust it. Nuts, sesame seeds, bread crumbs, etc. >> Thanks > Hi Daniel, welcome! Hey thanks. I introduced myself a few months ago but have been mostly doing cooking posts on fidonet. I wanted to hop over to usenet and spread the love. > I see dsi1 sent you a basic marinade. Yeah, it's more or less a japanese miso dressing used as marinade. I whip up that recipe often when tossing salad. > Here's a tip, miso keeps forever in the freezer. The marinade if not > all added tot he fish, will keep as remainder for a very long time in > the fridge (months easily). I haven't been freezing the miso. We have a massive multicultural supermarket nearby that sells many varieties of miso in buckets. I know taht it keeps in the fridge for a long time. > He's made a LOT of marinade there. How much you need will vary with > how many you are feeding. 1/2lb salmon fillets take about 1/2c > marinade. The recipes are really just a guidepost for me. i typically base what I make on a recipe while rarely following it altogether. > You may also find you want to cut the sugar in 1/2 of his recipe for > taste purposes, especially if baking the fish. Well, I was considering the recipe and how it takes the removal of the marinade before cooking it. I'm not sure if it would make much difference to cut the sugar since most of it goes in the trash. > That said, miso is a salty-sweet taste. It gets better as it ages! > 'White Miso' is just a lighter color, not a true 'white'. I didn't know it got better, but now that I think about it, we are discussing a fermented item so of course it evolves. > I use it in Udon Miso Dashi soup bases all the time here with added > bits of whatever I have handy for it. I usually just make a basic miso soup when I do make it. -- Daniel Visit me at: gopher://gcpp.world |
| "Julie Bove" <juliebove@frontier.com>: Jun 12 09:47PM -0700 "John Kuthe" <johnkuthern@gmail.com> wrote in message news:b5f5fcb5-aba4-40c9-8760-67657b3e2132o@googlegroups.com... > WARMING! > :-( > John Kuthe... I have no need for such a thing. |
| Bruce <bruce@null.null>: Jun 13 03:11PM +1000 On Fri, 12 Jun 2020 21:47:38 -0700, "Julie Bove" >> :-( >> John Kuthe... >I have no need for such a thing. They're the closest thing to meat, without eating meat, that I know. Meat eaters who like Beyond Meat but miss the animal suffering, could always find a dog to kick. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jun 12 05:46PM -0700 On Friday, June 12, 2020 at 5:49:45 PM UTC-5, U.S. Janet B. wrote: > balls sound like a good idea, though. You ought to freeze some > sausage balls so you have some when you feel lazy ;) > Janet US Once I got my butt into gear, it wasn't bad but I knew not to go flop on the couch as I'd not want to get up. I will say the mixer made very short work of blending all the ingredients for the sausage balls. The first time I made them I thought it was a chore trying to get everything blended but the mixer had me ready to portion them out in less than three minutes. Sausage and flour (Bisquick) first to blend and no floury spots, then the cheese. I use one of those one tablespoon scoops as it makes the perfect size. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jun 12 05:47PM -0700 On Friday, June 12, 2020 at 6:00:10 PM UTC-5, Hank Rogers wrote: > I'm just having leftover spaghetti tonight. But if you don't mind, > I may barge in for brunch tomorrow. Please save me some salad. Come on over! There's plenty of Waldorf salad to share. |
| dsi1 <dsi123@hawaiiantel.net>: Jun 12 05:47PM -0700 On Friday, June 12, 2020 at 2:01:02 PM UTC-10, Bruce wrote: > >My daughter cooked up some vegetable lumpia. I used the oil in the pan to fry some breaded oysters that were in the freezer. > >https://www.amazon.com/photos/shared/RHV4Zka9TWqT0eW-2PZLKA.KSX-ydX33F2vFE4nMuwmDq > Are those the breaded oysters? What's the orange sauce? Yes. Sriracha mayo. I was looking for a bottle of tonkatsu sauce for the oysters but Sriracha mayo was all I found. I just needed to sample the mayo. It was so-so. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jun 12 05:48PM -0700 On Friday, June 12, 2020 at 7:01:02 PM UTC-5, Bruce wrote: > >My daughter cooked up some vegetable lumpia. I used the oil in the pan to fry some breaded oysters that were in the freezer. > >https://www.amazon.com/photos/shared/RHV4Zka9TWqT0eW-2PZLKA.KSX-ydX33F2vFE4nMuwmDq > Are those the breaded oysters? What's the orange sauce? Whatever it is, it looks good! |
| Bruce <bruce@null.null>: Jun 13 10:57AM +1000 On Fri, 12 Jun 2020 17:47:27 -0700 (PDT), dsi1 >> >https://www.amazon.com/photos/shared/RHV4Zka9TWqT0eW-2PZLKA.KSX-ydX33F2vFE4nMuwmDq >> Are those the breaded oysters? What's the orange sauce? >Yes. Sriracha mayo. I was looking for a bottle of tonkatsu sauce for the oysters but Sriracha mayo was all I found. I just needed to sample the mayo. It was so-so. It looks good. I like mayo with chilli. I also like mayo without chilli. I also like chilli without mayo. |
| Ed Pawlowski <esp@snet.xxx>: Jun 12 08:34PM -0400 > Judge Judy gets some real doozies in her court. Sometimes, by the way they > act in her courtroom, I think they just came straight from the Jerry Springer > show. I also notice that she often ask the people what they do for a living. Seems to be a disproportionate amount that reply "I'm on disability" |
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