- OT Spring Cleaning! :-) - 1 Update
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- I asked our HR lady today how much I'm making! THIRTY BUCKSANDHOUR! Wow!! - 4 Updates
- Lunch yesterday - 1 Update
- Aunt Jemima is gone - 7 Updates
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- A Decent Fried Chicken Sandwich - 2 Updates
- Why do I want a 3 day rise? Pizza dough - 2 Updates
- My brother came out.... - 1 Update
| Alex <Xela777@gmail.com>: Jun 17 06:52PM -0400 John Kuthe wrote: >> nasty. Ours are laundered weekly. > I wash my waterbed sheet when it gets dirty, just because it's such a project. > John Kuthe... You don't need to wait for a shit stain to know it's dirty. 50 hours sleeping in/on them is enough to require washing. |
| "cshenk" <cshenk1@cox.net>: Jun 17 04:55PM -0500 Daniel wrote: > > Most common software out there for us to use, yes. > I use krecipes and the recipes are stored on a mysql instance on my > cloud box. Oh, forgot to tell you, port 24 so in telnet at the prompt o shenks.dyndns.org 24 (space 24 for port 24) |
| Daniel <me@sci.fidan.com>: Jun 17 03:41PM -0700 > Oh, forgot to tell you, port 24 so in telnet at the prompt > o shenks.dyndns.org 24 > (space 24 for port 24) Which is why it didn't work. -- Daniel Visit me at: gopher://gcpp.world |
| Hank Rogers <Nospam@invalid.com>: Jun 17 04:40PM -0500 Sheldon Martin wrote: > requires greater skill... both require the same brute labor. > I've proved many times that a ten year old can out paint any so-called > pro painter. Painting is no more a trade than floor sweeping. Sort of like being a navy sailor, huh Popeye? |
| "cshenk" <cshenk1@cox.net>: Jun 17 04:52PM -0500 jmcquown wrote: > 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 No, as a contractor. They don't discuss pay until the offer. At most, they may ask 'how much you expect' but not always. I got one offer from a job that wanted 10+ years SQL (I do an exceeded their skill set in several areas). In fact, for the senio position that had just closed out but required a degree. So this was a supervisiory middle management SQL job. They offered 36K and I laughed and walked. https://devskiller.com/sql-developer-salary/ |
| Sheldon Martin <penmart01@aol.com>: Jun 17 05:25PM -0400 >I should print this out and post it in the paint stores. >All painting contractors would love to get a morning laugh >over this rant. lol They should be crying. I've known many people who hired so-called pro painters and wished they hadn't. the vast bajority of "pro painters" can't paint themselves out of a paper bag. Most are huxters looking to rip people off. I don't cosider a house painter a skilled trade. It really requires no skill whatsover to paint, house painting requires no more skill than raking leaves... actually raking leaves requires greater skill... both require the same brute labor. I've proved many times that a ten year old can out paint any so-called pro painter. Painting is no more a trade than floor sweeping. |
| jmcquown <j_mcquown@comcast.net>: Jun 17 06:28PM -0400 On 6/17/2020 5:52 PM, cshenk wrote: >> Jill > No, as a contractor. They don't discuss pay until the offer. At most, > they may ask 'how much you expect' but not always. (snippage) "Until the offer" being the operative term. John had already accepted the job offer, gone through orientation, had to sign a bunch of documents (for tax purposes) and been told he'd be trained on the charting software and paid for training. I'm pretty darn sure by that point someone would have mentioned his hourly rate. Jill |
| "cshenk" <cshenk1@cox.net>: Jun 17 05:17PM -0500 cshenk wrote: > roll, it will work but won't have the crunch and look almost like > an extremely thin flaked pastry. > MMMMM Coming back to this. Couple of things not mentioned. I make what I was told are called 'fat boys'. Not thin like a cigarette or cigarello but more like a fat cigar. Lumpia in the stores for some odd reason have one of the highest markups I have ever seen! Filipas will try to pretend it's because of all the careful handrolling and manual labor. Nope. It's easy and fast to produce 24 fat boy lumpia even without cheating and using spring wrapper but using the proper almost seethough ones that you use in layers to make them so crunchy that you can hear happy a bite 10 feet away. Normally I make a few right away (say 4) but the rest are loaded in diplock or vacuum sealed raw just as they are and frozen for later use. You leave about 2 inches at top and bottom since both get flipped up/down over the meat then you roll them up. |
| "Ophelia" <ophelia@elsinore.me.uk>: Jun 17 09:15PM +0100 "dsi1" wrote in message news:c704f422-949e-4bc4-8b6a-d1bc80cfaf03o@googlegroups.com... On Wednesday, June 17, 2020 at 7:44:07 AM UTC-10, Ed Pawlowski wrote: > made us lunch or a snack. We just thought she was a nice lady that > looked after a half dozen of us that played together. Color made no > difference. On this rock, people that are older than you are called "aunty" or "uncle." They're not usually paid to raise the kids, though. Extended families are common so it's usually the grandparents that help raise the grand-kids. The most famous auntie on this rock is Aunty Genoa Keawe. https://www.youtube.com/watch?v=Sb-E78ItDo4 == Awww lovely :))) |
| Ed Pawlowski <esp@snet.xxx>: Jun 17 04:27PM -0400 On 6/17/2020 3:29 PM, dsi1 wrote: >> will be more racist if they replace her with a white woman. >> Is Uncle Ben next? > You better believe it! They want to get rid of Mrs. Butterworth too. I'm thinking that might not be possible since the bottle is the product. I never thought Mrs. B was a black lady anyway. Her name should be your first clue about that matter. I'd be agreeable to changing the name to Mrs. Doubtfire and altering the bottle a little. In fact, that would be awesome! Looks like Uncle Ben is going away too. The name comes from a rice farmer known as Uncle Ben, back in 1943. Seems like they are honoring the guy, not disparaging him. Is there a real Uncle Ben? According to Mars, Uncle Ben was an African-American rice grower known for the quality of his rice. Gordon L. Harwell, an entrepreneur who had supplied rice to the armed forces in World War II, chose the name Uncle Ben's as a means to expand his marketing efforts to the general public. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jun 17 01:31PM -0700 On Wednesday, June 17, 2020 at 3:27:07 PM UTC-5, Ed Pawlowski wrote: > for the quality of his rice. Gordon L. Harwell, an entrepreneur who had > supplied rice to the armed forces in World War II, chose the name Uncle > Ben's as a means to expand his marketing efforts to the general public. In the South, the title uncle or aunt was applied to either black or white elderly folks as a matter of respect. |
| jmcquown <j_mcquown@comcast.net>: Jun 17 04:53PM -0400 On 6/17/2020 4:27 PM, Ed Pawlowski wrote: > for the quality of his rice. Gordon L. Harwell, an entrepreneur who had > supplied rice to the armed forces in World War II, chose the name Uncle > Ben's as a means to expand his marketing efforts to the general public. I think the whole situation is getting out of hand. Jill |
| Dave Smith <adavid.smith@sympatico.ca>: Jun 17 05:07PM -0400 On 2020-06-17 1:31 p.m., Ed Pawlowski wrote: > I see commercials all the time that have token minorities in them. It > will be more racist if they replace her with a white woman. > Is Uncle Ben next? I don't know if it was Uncle Ben or Mrs. Butterworth, you blinked and it happened. Funny how these things happen. A while ago they got rid of the stereotyped south Asian Apu on the Simpsons, but there was no complaint about the stereotyped Scotsman. https://www.youtube.com/watch?v=UQHpCBEIFMA |
| Dave Smith <adavid.smith@sympatico.ca>: Jun 17 05:14PM -0400 On 2020-06-17 3:29 p.m., dsi1 wrote: > should be your first clue about that matter. I'd be agreeable to > changing the name to Mrs. Doubtfire and altering the bottle a little. > In fact, that would be awesome! Next to go is Eskimo Pie, a chocolate covered hunk of ice cream on a stick. We grew up thinking if Eskimo only as the name for the people in the far north. We were also under the impression that it was the term that the northern Indians used for them and that it meant eaters of raw meat. Now it is seen as a pejora tive. |
| Hank Rogers <Nospam@invalid.com>: Jun 17 04:36PM -0500 Ed Pawlowski wrote: > entrepreneur who had supplied rice to the armed forces in World War > II, chose the name Uncle Ben's as a means to expand his marketing > efforts to the general public. Will Frank White (cream of wheat guy who replaced Rastus on the package in 1920's) be gone too? https://en.wikipedia.org/wiki/Frank_L._White https://en.wikipedia.org/wiki/Rastus |
| U.S. Janet B. <JB@nospam.com>: Jun 17 02:13PM -0600 There was a recipe here in the last week or so using pickle juice to marinate chicken. I want to make it but I can't find it. Anyone remember where it was? I was sure that I copied and saved it but if I did I don't know where it went. Thanks Janet US |
| Silvar Beitel <silverbeetle@charter.net>: Jun 17 01:34PM -0700 On Wednesday, June 17, 2020 at 4:13:42 PM UTC-4, U.S. Janet B. wrote: > it went. > Thanks > Janet US <https://www.seriouseats.com/recipes/2015/08/five-ingredient-fried-chicken-sandwich-recipe.html> -- Silvar Beitel |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jun 17 01:39PM -0700 On Wednesday, June 17, 2020 at 3:34:06 PM UTC-5, Silvar Beitel wrote: > <https://www.seriouseats.com/recipes/2015/08/five-ingredient-fried-chicken-sandwich-recipe.html> > -- > Silvar Beitel I'm glad you found that for her but when I read it I was not impressed enough to save the site. I don't care for thighs nor pickles on any sandwich no matter what meat it is and the thought of using the juice, uh-uh. |
| Thomas <canope234@gmail.com>: Jun 17 01:45PM -0700 Soak in pickle juice then cook. Good enough? |
| jmcquown <j_mcquown@comcast.net>: Jun 17 04:51PM -0400 > I'm glad you found that for her but when I read it I was not impressed enough > to save the site. I don't care for thighs nor pickles on any sandwich no > matter what meat it is and the thought of using the juice, uh-uh. I like chicken thighs but, like you, say no thanks to pickles or pickle juice. :) Jill |
| jmcquown <j_mcquown@comcast.net>: Jun 17 04:45PM -0400 > purchased is always negligible. Even when a recipe calls for unsalted butter > but then asks for x amount of salt to be added I still use salted butter. And > still use the designated amount of salt. Ditto. :) Jill |
| jmcquown <j_mcquown@comcast.net>: Jun 17 04:47PM -0400 On 6/16/2020 4:59 PM, graham wrote: >> Jill > I buy both and prefer the cultured, European style if it's available. > The u/s is purely for baking. I buy Kerry Gold for spreading on toast. :) Store brand salted sticks for regular cooking. Jill |
| dsi1 <dsi123@hawaiiantel.net>: Jun 17 01:10PM -0700 On Wednesday, June 17, 2020 at 9:20:15 AM UTC-10, Thomas wrote: > Making bread too. Not the best. Using bread flour and ap they all come out dense. Why? Following recipes exact. > I am learning but a far way to go. > Reading and more books on te way. The first thing you have to do is to proof the yeast. You need proof that the yeast is still in a viable state. Dissolve the yeast in some warm water and make sure you get some nice bubbling action. Make sure you're putting some sugar in the dough too. Make sure you're adding enough liquid to the dough. You should add enough to make a soft, but not too soft dough. No recipe is going to be able to tell you the correct amount or liquid to use. If you're making pizza dough, let it rise once, shape your crust, add toppings, and pop it in the oven. Don't wait 3 days, don't even wait 1 day! Once you get that right, then you can start monkeying around with the extended fermentation. |
| Thomas <canope234@gmail.com>: Jun 17 01:31PM -0700 Thank you all. Beginner and trying hard. So far, better than any frozen but not better than the best. Having fun figuring it all out. |
| notbob <notbob@nothome.com>: Jun 17 08:25PM > Loin is very lean to make pulled pork. I'd use a butt or picnic and > roast the loin. Yes, I know, Ed. But, I following Crock-Pot's intructions to the T. Even then, I didn't remove ALL the fat cap as instructed). Left a little fer flavor. ;) nb |
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