- A Decent Fried Chicken Sandwich - 7 Updates
- OT Perfect AM in Da Lou! 64F and humid! - 6 Updates
- Friday, 6/12/2020, 'Cooking' - 1 Update
- OT DocuSign docs that don't work SUCK! - 1 Update
- you guys just don't get it - 1 Update
- I asked our HR lady today how much I'm making! THIRTY BUCKS ANDHOUR! Wow!! - 3 Updates
- Saturday night burgers - 2 Updates
- OT I will NOT pay for water in laundry detergent! 8lbs a gallon, 69lbs a cu/ft! - 3 Updates
- Cookies! - 1 Update
| graham <g.stereo@shaw.ca>: Jun 16 08:25AM -0600 On 2020-06-16 4:03 a.m., Cindy Hamilton wrote: > Whether it would be the right amount of salt is left as an > exercise for the reader. > Cindy Hamilton AIUI US SR flour has salt in it because people, in the south especially, use it for making biscuits. In the UK it is used for cakes where specific amounts of salt might be used, just as U/S butter is preferred as the amount of salt in ordinary butter is uncertain. |
| graham <g.stereo@shaw.ca>: Jun 16 08:27AM -0600 On 2020-06-16 7:02 a.m., Cindy Hamilton wrote: >>> doesn't also require salt. >> The salt is for flavor. > Obviously, although it can have a chemical effect in some recipes. It is essential for gluten development when making bread. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 16 07:51AM -0700 On Tuesday, June 16, 2020 at 9:43:23 AM UTC-4, Mike Duffy wrote: > On Tue, 16 Jun 2020 06:02:05 -0700, Cindy Hamilton wrote: > > kosher salt. > Is there *any* difference in taste or chemistry during cooking? No. But I have a cellar of kosher salt handy, so I use it. I mentioned that it's kosher salt only because 1/4 teaspoon of kosher salt is substantially less mass than 1/4 teaspoon of table salt. Kosher salt is only sparingly soluble at cool temperatures. It will maintain its crunchiness better than table salt. > Is there something added or not added to 'normal' vs. kosher salt? It's about the crystal shape more than anything else, but kosher salt is never iodized. > is grain size. Other places might sell indistinguishable 'pickling' salt, > but cannot legally put a 'Kosher' label on the package unless a rabbi > pronounces unwritten vowels and waves his staff or something. No, that's not the case. Kosher salt is suitable for kashering meat, but there's no rabbi involved in its manufacture. Pickling salt is different from kosher salt. Even brands of kosher salt differ in their crystal size. Diamond Crystal is noticeably smaller than Morton's. Cindy Hamilton |
| Sheldon Martin <penmart01@aol.com>: Jun 16 11:08AM -0400 >That's true enough. Same price. I mostly buy salted butter but >occasionally I'll buy unsalted for certain uses. Never for >cooking though. I only buy unsalted butter... I can always add salt but I can't remove salt from salted butter. And salted butter contains more salt than people realize, some brands close to a Tbls per pound. When I butter bread I sprinkle it lightly with kosher salt, those large crystals at the surface give a stronger salt jolt than salted butter but with much less salt. |
| Sheldon Martin <penmart01@aol.com>: Jun 16 11:27AM -0400 >use it for making biscuits. In the UK it is used for cakes where >specific amounts of salt might be used, just as U/S butter is preferred >as the amount of salt in ordinary butter is uncertain. The salt content in salted butter is listed on the package, in grams of sodium, same as with other packaged foods. Depending on brand the amount of salt varies, however I find all brands of salted butter soverly salty. Years ago, prior to refrigeration, butter was salted to lengthen its shelf life... with the advent of refrigeration that's no longer necessesary but people developed a preference for salty butter. I prefer to sprinkle my buttered bread with a wee pinch of kosher salt, those large crystals at the surface give a stronger salt flavor with less salt. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 16 08:31AM -0700 On Tuesday, June 16, 2020 at 11:27:47 AM UTC-4, Sheldon wrote: > prefer to sprinkle my buttered bread with a wee pinch of kosher salt, > those large crystals at the surface give a stronger salt flavor with > less salt. I prefer to buy salted butter and sprinkle my buttered bread with salt. And add salt to everything else that uses butter. Except when I put butter on pretzels. That would just be insane. Cindy Hamilton |
| Dave Smith <adavid.smith@sympatico.ca>: Jun 16 11:59AM -0400 On 2020-06-16 11:08 a.m., Sheldon Martin wrote: > bread I sprinkle it lightly with kosher salt, those large crystals at > the surface give a stronger salt jolt than salted butter but with much > less salt. I generally buy unsalted butter. If salted butter is on sale at an attractive price I will get that instead. I prefer the taste of unsalted. |
| jmcquown <j_mcquown@comcast.net>: Jun 16 10:17AM -0400 On 6/14/2020 4:57 PM, Sheldon Martin wrote: >> In summer, I actually eat it at room temp...I make a bunch and I'm good for the week...add some fruit, nuts etc...very good... > We consume very little rice, I don't consider rice fit for human > consumption, other than carbos contains zero nutrients. What are you talking about, Sheldon? They're discussing oatmeal, not rice. Jill |
| jmcquown <j_mcquown@comcast.net>: Jun 16 10:18AM -0400 On 6/14/2020 2:52 PM, Dave Smith wrote: >> I've never liked milk on my oatmeal. There are people who do, >> though. > I use about a tablespoon of whole milk in my oatmeal. Not oat milk?! Seems like the perfect place for it. ;) Jill |
| jmcquown <j_mcquown@comcast.net>: Jun 16 10:28AM -0400 >> People on the mainland also like to put butter on their rice. My Korean mother-in-law must of had a shit fit when she first saw her new white step-kids do that. I have to admit that I felt a little dizzy when I saw my brother-in-laws put butter, sugar, and milk on their bowls of rice. I love those guys but these days, I've learned to look away when they eat rice. > If I eat rice the next morning for breakfast I will put butter and sugar on > it, also a splash of milk and cream. It makes a good and filling breakfast. I used to cook rice for breakfast frequently. The "mainland" where I learned to cook rice was called *Thailand*. No milk or cream, no sugar, just butter and salt. We had a Thai cook named Alum and she's the one who taught me how to make it. Oh, surprise! an Asian woman who put butter on rice! Her youngest son, Dom, loved butter. She'd sometimes buy a knob of butter for him at the market as a treat. Jill |
| jmcquown <j_mcquown@comcast.net>: Jun 16 10:29AM -0400 >> Hawaiian. > I guess it's the lack of palm trees around here that makes us behave in > such an uncivilized manner. There are tons of sago palms and palmettos around here, do they count? ;) Jill |
| Dave Smith <adavid.smith@sympatico.ca>: Jun 16 10:50AM -0400 On 2020-06-16 10:18 a.m., jmcquown wrote: >>> though. >> I use about a tablespoon of whole milk in my oatmeal. > Not oat milk?! Seems like the perfect place for it. ;) It's redundant on oatmeal ;-) I got away from oat milk after I discovered lactose free milk. My wife has started using oat milk so we usually have some on hand. I would use it but I need to use up the lactose free milk before it goes bad, despite it's long shelf life. |
| jmcquown <j_mcquown@comcast.net>: Jun 16 11:47AM -0400 On 6/16/2020 10:50 AM, Dave Smith wrote: >>> I use about a tablespoon of whole milk in my oatmeal. >> Not oat milk?! Seems like the perfect place for it. ;) > It's redundant on oatmeal ;-) LOL probably so! > has started using oat milk so we usually have some on hand. I would use > it but I need to use up the lactose free milk before it goes bad, > despite it's long shelf life. You know me, I like to *drink* milk so it going bad before I can use up a half gallon is unlikely. I don't have a problem with lactose but I love the long shelf life of lactose free and it does taste exactly the same. I just don't think to buy it. Plus, I wouldn't want to deprive people who are *truly* lactose intolerant. Lactose free milk doesn't get nearly as much shelf space as other dairy milk or nut and grain "milks"... at least not yet. It does seem to be growing in popularity. An aside about adults drinking milk, purely anecdotal: I like to watch old movies (circa 1930's, 40's) on TV. I've noticed in particular there are a lot of adults drinking milk in those old films. A glass of milk at breakfast with coffee and juice, or if they're out grabbing a bite to eat for lunch at a diner. Seems the RFC idea of adults not drinking milk is a fairly recent development in gastronomic history. Or hey, maybe some people just don't like milk. ;) Jill |
| Bruce <gregorymorrowchicago07@gmail.com>: Jun 16 08:41AM -0700 I wrote: > bland, boring 50s food to more modern and interesting food, have > initially done that under French and to a lesser degree Italian > (pasta/pizza) influence. In that sense, French cuisine is everywhere. But do not forget that France is McDonald's most profitable ex - US market. |
| Sheldon Martin <penmart01@aol.com>: Jun 16 11:41AM -0400 On Tue, 16 Jun 2020 06:04:24 -0700 (PDT), Cindy Hamilton >any event, it's well up over the horizon before I can see it because >we have many mature trees in my neighborhood. >Cindy Hamilton If shopping for perishables (meats/produce) I like to shop early when the perishables were just put out before people pick it over. When shopping for nonperishables I'll shop later or whenever it's convienient for me. Has nothing to do with crowds, there are never any crowds here regardless of time. In fact there are crowds here just before dawn, herds of deer and other critters all over the roads. |
| GM <gregorymorrowchicago07@gmail.com>: Jun 16 08:37AM -0700 Hank Rogers wrote: > itself is a crime, even if you don't carry it out or even have the > ability to do so. > You were foolish. "You were foolish" will be his epitaph... -- Best Greg |
| jmcquown <j_mcquown@comcast.net>: Jun 16 11:13AM -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 remember when her show first aired she used to chastise the way the people dressed. Young women who came in wearing strappy little camisole tops were sent out to get a sweater or a jacket with a stern warning, akin to "Where did you think you were coming today? You're not at a night club." LOL That aside, a lot of the contract job/pay dispute cases came about because no one bothered to get the scope of the job and the *pay* in writing. "I thought he was just helping me out, didn't know he expected to be paid" sort of thing. Kuthe is working for a company, not a friend/neighbor. Jill |
| jmcquown <j_mcquown@comcast.net>: Jun 16 11:23AM -0400 On 6/13/2020 8:25 AM, Gary wrote: >> the kinds of informal job arrangements that wind up on Judge Judy. Heh. > Sadly for you, Jill, it worked out very well for me and it has > continued ever since that first time. I'm thrilled it's worked for you. > I trust old friends to treat me right until it's proven wrong. John Kuthe is working for a skilled nursing facility, not an occasional piecework job offered by a friend. > price and said... > "No higher than this price but I'll charge you less if the > job works out to be less." Sometimes it did cost them less. You were a professional house painter, right? You're saying no one ever asked you what it was going to cost to paint their house or even a few rooms in their house? I find that very hard to believe. Jill |
| jmcquown <j_mcquown@comcast.net>: Jun 16 11:25AM -0400 On 6/12/2020 7:56 PM, cshenk wrote: >> NO IT'S NOT!! Assumer! >> John Kuthe... > Wasn't at any of mine either. Being in the Navy isn't the same thing as Kuthe getting hired to work in a Skilled Nursing Facility as a nurse. Of course you knew that. :) Jill |
| Dave Smith <adavid.smith@sympatico.ca>: Jun 16 10:03AM -0400 On 2020-06-16 9:55 a.m., jmcquown wrote: > Saturday was pot roast and Sunday was roast chicken. Leftovers used for > lunch during the week. Even though they weren't Catholic I seem to > recall Friday was fish sticks and tater tots night. :) Saturday burgers are the only weekly regular. My paternal grandmother had a weekly menu. If we were invited for dinner we would know what to expect by what day of the week it was. If it was Sunday night it was roast beef. Saturday was ham and scalloped potatoes. |
| Ed Pawlowski <esp@snet.xxx>: Jun 16 11:02AM -0400 On 6/16/2020 9:55 AM, jmcquown wrote: > lunch during the week. Even though they weren't Catholic I seem to > recall Friday was fish sticks and tater tots night. :) > Jill My Italian in-laws had pasta on Monday and Thursday. The meat in the sauce (gravy) would vary. Friday was fish. |
| Snag <snag_one@msn.com>: Jun 16 09:14AM -0500 On 6/16/2020 7:56 AM, Cindy Hamilton wrote: > $70. I imagine you might do more like 100 so maybe you save $23/year or > 23 cents per load. > Cindy Hamilton We make our own laundry detergent . A 2 quart batch costs about 2 bucks and lasts us about 5-6 months . -- Snag Yes , I'm old and crotchety - and armed . Get outta my woods ! |
| Ed Pawlowski <esp@snet.xxx>: Jun 16 10:45AM -0400 On 6/16/2020 9:05 AM, John Kuthe wrote: >> Cindy Hamilton > It's NOT about the $$ to me, it's about what makes sense! Detergent is made dry aas part of the soap purification process, then they add 8lbs a gallon WATER to it to sell in bottles. > John Kuthe... The powder is loaded with inert ingredients too so you pay that freight cost for powdered nothing. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 16 07:46AM -0700 On Tuesday, June 16, 2020 at 10:14:22 AM UTC-4, Snag wrote: > > Cindy Hamilton > We make our own laundry detergent . A 2 quart batch costs about 2 > bucks and lasts us about 5-6 months . A two-quart bottle of Arm & Hammer liquid costs us $5.23. I'm not sure how long it lasts. It might be six months. I'm content to grab it off the grocery store shelf and not have to fool around making my own. Cindy Hamilton |
| jmcquown <j_mcquown@comcast.net>: Jun 16 10:11AM -0400 On 6/13/2020 3:08 PM, Silvar Beitel wrote: > <https://www.pillsburybaking.com/recipes/salted-peanut-chews-2316> > as well as in these photos: > <https://photos.app.goo.gl/E3uXWumvSxDncnQ46> Those bar cookies look very tempting! I like the little cat figure in one of the pics, too. :) Jill |
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