Saturday, June 13, 2020

Digest for rec.food.cooking@googlegroups.com - 25 updates in 8 topics

Gary <g.majors@att.net>: Jun 13 07:26AM -0400

KenK wrote:
> had cooked and put the crock pot on low to keep the beans hot until supper.
 
> Tasted same as usual. Now I think I will start skipping the soaking of the
> beans when they are prepared in the crock pot.
 
The last two pots of beans I made did have to cook longer than
usual. Might be because these bags are over 20 years old. (?)
 
But then we've had the recent discussion about adding salt before
cooking which can lead to tough beans or skins. I've never
added salt by itself but maybe some ingredients contain a bit.
 
Today, I'm making the 2nd half of my lima beans in a crockpot.
8 ounces dried beans.
I did soak them overnight then started them in crockpot
about an hour ago. It's covered and on high but is only
beans and plain water.
 
With your recipe, I'll add the other ingredients after
the beans turn soft. None of the ingredients need to cook
for hours, just maybe one hour at the end.
 
Just curious to see if this (just water) shortens the
bean cooking time.
 
 
 
 
 
This time, just beans and water
Bruce <bruce@null.null>: Jun 13 09:30PM +1000

>> beans when they are prepared in the crock pot.
 
>The last two pots of beans I made did have to cook longer than
>usual. Might be because these bags are over 20 years old. (?)
 
Lol, it just might.
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jun 13 11:18AM -0700

On Saturday, June 13, 2020 at 5:12:11 AM UTC-5, Cindy Hamilton wrote:
> fraction of the cultures of Asia, which stretches all the
> way to the Caucasus Mountains.
 
> Cindy Hamilton
 
The Chinese in the north don't even eat rice. Their starch of choice and
availability is wheat.
dsi1 <dsi123@hawaiiantel.net>: Jun 13 11:36AM -0700

On Saturday, June 13, 2020 at 12:12:11 AM UTC-10, Cindy Hamilton wrote:
> fraction of the cultures of Asia, which stretches all the
> way to the Caucasus Mountains.
 
> Cindy Hamilton
 
I'll only talk about food and cultures that I know about. If you want to learn more about them, I suggest taking a trip to the library. If you're implying that you do posses the knowledge to give an overview of Asia in it's entirety, please feel free to post about it. I'm certainly not qualified. Who the heck is?
Gary <g.majors@att.net>: Jun 13 08:23AM -0400


> Clean up, the worst part, was done as I was buzzing around the kitchen
> pretending my name is Julia Child.
 
Only time I've seen Julia Child on a cooking show was in her
later years and she sure wasn't buzzing around the kitchen.
 
More like propped up, leaning on the counter, watching a
guest chef do all the cooking, and adding a comment here
and there. It was disturbing to watch.
 
I know she was a great chef but that was too sad to watch.
I'd love to see her in younger years on a cooking show.
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jun 13 11:15AM -0700

On Saturday, June 13, 2020 at 7:26:29 AM UTC-5, Gary wrote:
 
> More like propped up, leaning on the counter, watching a
> guest chef do all the cooking, and adding a comment here
> and there. It was disturbing to watch.
 
All those chefs came to Julia and were on her show because she was the one
who opened the door for them to become master cooks in their field. Julia
had a wealth of knowledge to share even if she was old and not as perky and
vibrant as when she started out on PBS.
 
It will be interesting to see how perky you are and how well you swing a
paintbrush when you are approaching 90.
 
> I know she was a great chef but that was too sad to watch.
> I'd love to see her in younger years on a cooking show.
 
You thought it was too sad to watch because she was old? You probably
didn't even pay attention to what they were talking about; she was still
sharp in the kitchen even though her stamina was gone.
 
There are many, many Julia Child videos on YouTube.
dsi1 <dsi123@hawaiiantel.net>: Jun 13 11:31AM -0700

On Saturday, June 13, 2020 at 2:26:29 AM UTC-10, Gary wrote:
> and there. It was disturbing to watch.
 
> I know she was a great chef but that was too sad to watch.
> I'd love to see her in younger years on a cooking show.
 
My guess is that most of these TV chefs aren't that great cooks. Mostly, they're wonderful television personalities. Ms. Child is important because she introduced a generation of American boomers to French style cooking. She did have her predecessors. I suppose Fanny Cradock would be the most well known in the UK. I can't say if Ms. Child is known in the UK or the rest of the world.
 
https://www.youtube.com/watch?v=iWoXQSfQkDg
Gary <g.majors@att.net>: Jun 13 08:22AM -0400

dsi1 wrote:
 
> I used to go to A&W back in the 70's.
 
So did I often. Friend and I would go surfing all morning,
then drive to a nearby A&W for rootbeer (served in frosty
glass mugs) and onion rings. They made the best onion rings.
 
You drive in and order on the speaker then some pretty girl
would come out with your order on a tray and hook it on the
driver's side window. Good eats and good times.
 
Then we would drive back to the beach for surfing part 2. :)
Gary <g.majors@att.net>: Jun 13 12:16PM -0400

dsi1 wrote:
> > There is a good asian market nearby but I've never been there.
> > I wouldn't know what to buy if I did go there.
 
> You can get some Korean noodles. These come in packages that look like instant ramen. I've been getting some black bean noodles - they are tasty. A lot of the Korean instant noodles are on the spicy side but the black bean noodles are not too spicy. The jiijangmeyon noodles are thick, chewy, and delightful and is served in a thick sauce rather than in soup. Add in some steak and you got the latest Korean food craze.
 
Steve here once posted a pic of an aisle in an asian market.
That interested me. Very long aisle of just ramen noodle packs
or so and not american ones.
 
I'd love to browse that one and pick many things.
 
I should get off my lazy butt and drive there sometime.
It's only 3-4 miles from here. Cshenk shops there sometimes.
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 13 09:41AM -0700

On Saturday, June 13, 2020 at 12:19:31 PM UTC-4, Gary wrote:
 
> I'd love to browse that one and pick many things.
 
> I should get off my lazy butt and drive there sometime.
> It's only 3-4 miles from here. Cshenk shops there sometimes.
 
A million years ago (more than 20, less than 30), I was in
a Korean market and bought a small package of these:
 
<https://www.amazon.com/dp/B07FKWD5DY>
 
because they were pretty, even though I didn't know what to
use them for.
 
Cindy Hamilton
GM <gregorymorrowchicago07@gmail.com>: Jun 13 09:41AM -0700

Gary wrote:
 
 
> I'd love to browse that one and pick many things.
 
> I should get off my lazy butt and drive there sometime.
> It's only 3-4 miles from here. Cshenk shops there sometimes.
 
 
GO, you'll have fun...especially interesting is seeing the Asian versions of Western - brand products, also the candy/confectionary and housewares, and the produce and meat/fish sections and the KIMCHEE! Some items are cheaper than in a normal store, too. Just watch out for the strong - armed old Asian ladies, they will push you outta the way in their search for quality stuff, lol...
 
--
Best
Greg
Sheldon Martin <penmart01@aol.com>: Jun 13 12:47PM -0400

On Sat, 13 Jun 2020 Gary wrote:
 
>I'd love to browse that one and pick many things.
 
>I should get off my lazy butt and drive there sometime.
>It's only 3-4 miles from here. Cshenk shops there sometimes.
 
There are several Asian food markets near here in Albany but the one
time went into one no one spoke Engrish, and the only Asian words I
know are Fly Lice. As long as I can get Chinese vegetables I can cook
many Chinese dishes, and several Chinese veggies we grow our own.
https://www.yelp.com/search?find_desc=Asian+Supermarket&find_loc=Albany%2C+NY
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 13 09:51AM -0700

On Saturday, June 13, 2020 at 12:47:32 PM UTC-4, Sheldon wrote:
> know are Fly Lice. As long as I can get Chinese vegetables I can cook
> many Chinese dishes, and several Chinese veggies we grow our own.
> https://www.yelp.com/search?find_desc=Asian+Supermarket&find_loc=Albany%2C+NY
 
"Fly Lice" isn't Asian. It's racist English for "I don't give
a shit about non-white people's feelings."
 
Packaged ingredients are labeled with their ingredients in
English by U.S. law. They quite often have the name of the
food in English.
 
Cindy Hamilton
Lucretia Borgia <lucretiaborgia@fl.it>: Jun 13 02:28PM -0300

On Sat, 13 Jun 2020 09:51:46 -0700 (PDT), Cindy Hamilton
>English by U.S. law. They quite often have the name of the
>food in English.
 
>Cindy Hamilton
 
Yes if he could speak Cantonese doubtless they would have to forgive
him some mis-pronounciation as it would be his second language.
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jun 13 11:01AM -0700

On Saturday, June 13, 2020 at 11:51:50 AM UTC-5, Cindy Hamilton wrote:
> English by U.S. law. They quite often have the name of the
> food in English.
 
> Cindy Hamilton
 
About 20 years ago there was an Asian market on my side of town and I stopped
in to see what they had. I spent at least an hour in there just browsing
and most everything was not in English. But I did find the ultra-tiny freeze-dried shrimp and freeze-dried cockroaches interesting.
Gary <g.majors@att.net>: Jun 13 08:23AM -0400

Cindy Hamilton wrote:
 
> measure.
 
> I didn't check the price because I was flying through the store, but
> it probably was being sold at a premium.
 
No doubt. How strange.
Gary <g.majors@att.net>: Jun 13 08:23AM -0400

Sheldon Martin wrote:
> Crusty Kruller can't out do Joan. Crusty Kruller can't cook a lick
> and he has no bosoms.
 
Ah...now it comes out. You like man boobs, Sheldar?
Hank Rogers <Nospam@invalid.com>: Jun 13 11:44AM -0500

Gary wrote:
>> Crusty Kruller can't out do Joan. Crusty Kruller can't cook a lick
>> and he has no bosoms.
 
> Ah...now it comes out. You like man boobs, Sheldar?
 
He likes to gnaw on other man parts too.
Gary <g.majors@att.net>: Jun 13 08:25AM -0400

jmcquown wrote:
> the person wasn't going to come back later and say hey, I thought you
> were just helping me out because we were friends/neighbors. Those are
> 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 trust old friends to treat me right until it's proven wrong.
 
In my old business of 20 years, very few customers asked for a
price. They trusted me to charge them fairly and I always did.
Even the ones that asked for a price, I would give them a
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.
Gary <g.majors@att.net>: Jun 13 08:25AM -0400

Dave Smith wrote:
> encouraged me to take a shitty job with shitty pay because it was better
> than no job and now pay at all. It worked out on the long run because I
> ended up in a good job that paid well.
 
Same here, Dave. If I needed work, I'd take a low pay job to
fill in while I looked for a better one.
 
Low pay is better than no pay and sitting at home doing nothing.
John Kuthe <johnkuthern@gmail.com>: Jun 13 06:00AM -0700

On Saturday, June 13, 2020 at 7:28:26 AM UTC-5, Gary wrote:
 
> Same here, Dave. If I needed work, I'd take a low pay job to
> fill in while I looked for a better one.
 
> Low pay is better than no pay and sitting at home doing nothing.
 
Yep! Some $$'s is better than no $$'s!
 
John Kuthe...
Dave Smith <adavid.smith@sympatico.ca>: Jun 13 10:09AM -0400

On 2020-06-13 8:25 a.m., Gary wrote:
 
> Same here, Dave. If I needed work, I'd take a low pay job to
> fill in while I looked for a better one.
 
> Low pay is better than no pay and sitting at home doing nothing.
 
I have to admit that sometimes I had to wonder. I always worked. I had a
paper route when I was a kid, part time jobs during the school year,
summer jobs, a couple temporary and contract positions. Meanwhile, I
would see people who never had to work and who had no work experience,
who held out for something better and got it.
 
I got into an entry level position the government, got several
promotions within the first two year and was then stagnant. There came a
point where my pension contribution would be locked in and felt a need
to move. The writing was on the wall for our department. The government
was contracting out a lot of its operations and ours was on the block.
I made a decision to get out of the department or out of the ministry by
the end of the year or I was going to quit. Luckily there were positions
in the Safety and Regulation branch. I lucked out with a placement there
and ended up with a much better job and within three years my pay tripled.
Gary <g.majors@att.net>: Jun 13 08:26AM -0400

Bruce wrote:
 
> 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.
 
I'd just eat the dog. Especially those evil wild dogs that you
want
to kill anyway.
Gary <g.majors@att.net>: Jun 13 08:24AM -0400

jmcquown wrote:
> Thanks for the link. I still wouldn't add curry powder to the
> Lipton/Knorr cheesy broccoli rice dish, but that's just me. :)
 
I like the Lipton/Knorr cheesy broccoli dish well enough.
I always add some frozen broccoli to it as I always have that
in my freezer. Use your imagination Jill and enhance the dish.
Gary <g.majors@att.net>: Jun 13 08:24AM -0400

Ed Pawlowski wrote:
> numbers or colors on the keys.
 
> Plays well enough that I'll watch the rest of it tonight. I'll cast it
> to the TV.
 
You can also bait a hook well, cast it into the sea, and catch
a good fish for dinner. :)
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