- My ongoing pizza trouble - 2 Updates
- Obama state bagged salad recall expands to Walmart amid cyclospora outbreak - 1 Update
- Steaks - 7 Updates
- Important day! - 1 Update
- OT What I did before lunch! - 6 Updates
- Aunt Jemima is gone - 5 Updates
- Trying roasted soybeans/soynuts - 1 Update
- air fryer - 1 Update
- Baby Lima Bean Soup - 1 Update
| "cshenk" <cshenk1@cox.net>: Jun 28 05:23PM -0500 songbird wrote: > cooked fish is merely usually ok to me. not > too often i find it excellent. > songbird *sigh* but not at you. You get it. Others simply refuse to realize the raw fish is Sashimi and only a minority of sushi uses uncooked fish. I'm really tired of folks equating sushi with raw fish. http://www.todayifoundout.com/index.php/2011/12/sushi-is-not-raw-fish/ |
| Bruce <bruce@null.null>: Jun 29 08:29AM +1000 >*sigh* but not at you. You get it. Others simply refuse to realize >the raw fish is Sashimi and only a minority of sushi uses uncooked >fish. I'm really tired of folks equating sushi with raw fish. True, sometimes they shove a bit of cucumber in. My cup runneth over! |
| "Bradley K. Sherman" <slime@nytimes.com>: Jun 28 11:59PM +0200 (CNN/Gray News) - The Food and Drug Administration has linked more items to a multi-state outbreak of cyclospora infections that has hospitalized 23 people. Walmart is recalling 12-and 24-ounce bags of Marketside Classic Iceberg Salad. The items have best-if-used by dates of May 19 to July 4 and were sold at select stores in Iowa, Minnesota, Michigan, Nebraska, North Dakota, South Dakota and Wisconsin. Officials say the Illinois company Fresh Express produced the salads, which contain iceberg lettuce, carrots and red cabbage. Earlier this month, Fresh Express recalled similar items sold at Hy-vee, Aldi and Jewel-Osco stores in the Midwest. The salads are being recalled as a precautionary measure due to a possible health risk from the cyclospora parasite. According to the Centers for Disease Control and Prevention, 206 people have been infected and 23 hospitalized. Common symptoms of the intestinal infection include severe abdominal pain, diarrhea, nausea and vomiting, body aches and fatigue. Customers are urged to throw away the salads. Anyone with questions, or those looking to obtain refunds, may contact Fresh Express Consumer Response Center toll-free at (800) 242-5472 on weekdays between the hours of 8 a.m. and 7 p.m. ET. https://www.wistv.com/2020/06/28/bagged-salad-recall-expands- walmart-amid-cyclospora-outbreak/ |
| jmcquown <j_mcquown@comcast.net>: Jun 28 04:50PM -0400 On 6/28/2020 4:23 PM, Ed Pawlowski wrote: > can do something like that on a smoker. Mesquite is a strong flavor, > done wrong can be bitter. Also, without a sear on the outside you are > missing a lot of thereasons a steak is so good. "Bitter" is exactly the word that came to mind when I thought of a mesquite smoked steak. An hour seems like overkill, too. I love a nice sear on a good steak, cooked to medium-rare. Smoked, nope. If I ate steak often my steak of choice would be a so-called cheap cut. Chuckeye (aka Delmonico). Nope, I wouldn't smoke it. No plans here for a BBQ on the 4th. To me 4th of July BBQ conjurs up images of get-togethers and people gathering around. Not happening here. It shouldn't be happening anywhere in the middle of a pandemic. Jill |
| jmcquown <j_mcquown@comcast.net>: Jun 28 04:52PM -0400 On 6/28/2020 4:38 PM, CookinYeti wrote: > Sorry I didnt realize I didnt even mention the cut. These were about an inch thick T-bone steaks. But what really made them is the quality, as they had come from a local ranch and very fresh. Although not every one has the option of buying the best all the time. In college I often bought the cheap steaks and used various methods to still make them taste good. > As for the the choice of mesquite, I knew an hour of smoking would not impart much flavor in such little time, so I wanted something a bit stronger. They came out tasting good, they had a smokey flavor, but didnt over power the meat. In the future, I dont think I will use mesquite but something more in the middle. > In the end this was a bit of an experiment and I just wanted to show the results and get the opinion of others to see if they had tried something similar. Fair enough and thank you for bothering to read the replies. Now learn to quote so folks are able to easily follow the thread and perhaps you'll find some people with ideas. :) Jill |
| CookinYeti <yeti.set.cook@gmail.com>: Jun 28 02:13PM -0700 > "Bitter" is exactly the word that came to mind when I thought of a > mesquite smoked steak. An hour seems like overkill, too. I love a nice > sear on a good steak, cooked to medium-rare. Smoked, nope. That is a understandable fear, but an hour with something light like apple wouldn't add much in that time. The goal was to hit 125, which took close to an hour at 250. At that point they were taken off and seared in a cast iron pan, as the crust is, in my opinion, one of the best parts. This brought the steak to a nice medium rare. This is following the idea behind the reverse-sear method of cooking a steak, hit the target temperature then go to a pan to finish. > If I ate steak often my steak of choice would be a so-called cheap cut. > Chuckeye (aka Delmonico). Nope, I wouldn't smoke it. Thats a good pick! And by no means is smoking the best, or only way to cook steaks, and I wouldn't use it on everything. Nor the choice of wood, all depends on taste and what the goal is |
| Ed Pawlowski <esp@snet.xxx>: Jun 28 05:13PM -0400 On 6/28/2020 4:38 PM, CookinYeti wrote: > Sorry I didnt realize I didnt even mention the cut. These were about an inch thick T-bone steaks. But what really made them is the quality, as they had come from a local ranch and very fresh. Although not every one has the option of buying the best all the time. In college I often bought the cheap steaks and used various methods to still make them taste good. > As for the the choice of mesquite, I knew an hour of smoking would not impart much flavor in such little time, so I wanted something a bit stronger. They came out tasting good, they had a smokey flavor, but didnt over power the meat. In the future, I dont think I will use mesquite but something more in the middle. > In the end this was a bit of an experiment and I just wanted to show the results and get the opinion of others to see if they had tried something similar. Your name was probably not recognized and a lot of people come here posing a link with something to sell. Perhaps we misinterpreted. |
| Sheldon Martin <penmart01@aol.com>: Jun 28 05:17PM -0400 On Sun, 28 Jun 2020 16:50:43 -0400, jmcquown <j_mcquown@comcast.net> wrote: >images of get-togethers and people gathering around. Not happening >here. It shouldn't be happening anywhere in the middle of a pandemic. >Jill I can't imagine any beef steak smoked with mesquite or with anything. We are planning on grilled chuck steak for the 4th, medium rare inside, chared outside, with asparaguys... a salad with our garden greens.... we've been eating those greens like crazy... a bit of work to pick and clean but makes a very tasty salad... arrugala is not as bitter as yoose think... I cut off the stems as they're fiborous and get stuck between my teeth. |
| CookinYeti <yeti.set.cook@gmail.com>: Jun 28 02:25PM -0700 > to pick and clean but makes a very tasty salad... arrugala is not as > bitter as yoose think... I cut off the stems as they're fiborous and > get stuck between my teeth. We grew spinach this year, and boy do I that feeling, everyday was big salads with no end in sight. But it sure was tasty I've never been a huge fan of arugula, exactly for those two point, fiborous and bitter. But next time I will try cutting the stems off, thats a good idea! |
| Hank Rogers <Nospam@invalid.com>: Jun 28 04:51PM -0500 Sheldon Martin wrote: > to pick and clean but makes a very tasty salad... arrugala is not as > bitter as yoose think... I cut off the stems as they're fiborous and > get stuck between my teeth. As bad as crotch hairs Popeye? |
| "cshenk" <cshenk1@cox.net>: Jun 28 04:50PM -0500 > HAPPY BIRTHDAY, Gary!!! Ditto Gary! |
| Bruce <bruce@null.null>: Jun 29 06:58AM +1000 On Sun, 28 Jun 2020 16:35:00 -0400, jmcquown <j_mcquown@comcast.net> wrote: >What I've noticed is you seem to think Bruce and dsi1 speak for everyone >in the US. Anyone who says anything to disagree with them or Kuthe or >Julie, we're "bullies". Bah! I hereby solemnly declare that I don't speak for everyone in the US. I'll even go one step further: I speak for nobody in the US. Thank you for your attention. |
| jmcquown <j_mcquown@comcast.net>: Jun 28 05:06PM -0400 On 6/28/2020 4:32 PM, Sheldon Martin wrote: >> Jill > Mussels marinara in garliciky sauce over linguini is much more > interesting than anything Kootchie-esque. Well, according to Kuthe he eats what he calls STD (and now VSTD) meals. He eats the same darned thing day after day. He added the "V" when he went "vegetarian". No marinara sauce with these (from frozen) mussels, sorry. Butter and garlic sauce. No linguini, either. Angel Hair pasta. :) Jill |
| Bruce <bruce@null.null>: Jun 29 07:14AM +1000 On Sun, 28 Jun 2020 17:06:02 -0400, jmcquown <j_mcquown@comcast.net> wrote: >Well, according to Kuthe he eats what he calls STD (and now VSTD) meals. > He eats the same darned thing day after day. He added the "V" when he >went "vegetarian". Did you inform the authorities? |
| Sheldon Martin <penmart01@aol.com>: Jun 28 05:24PM -0400 On Sun, 28 Jun 2020 17:06:02 -0400, jmcquown <j_mcquown@comcast.net> wrote: >No marinara sauce with these (from frozen) mussels, sorry. Butter and >garlic sauce. No linguini, either. Angel Hair pasta. :) >Jill Still very good... just needs some Crystal Palace or vino as a palate cleanser. |
| Hank Rogers <Nospam@invalid.com>: Jun 28 04:46PM -0500 Bruce wrote: > I hereby solemnly declare that I don't speak for everyone in the US. > I'll even go one step further: I speak for nobody in the US. Thank you > for your attention. You just like to whine about the US, right Druce? |
| Hank Rogers <Nospam@invalid.com>: Jun 28 04:49PM -0500 Sheldon Martin wrote: >> Jill > Still very good... just needs some Crystal Palace or vino as a palate > cleanser. Popeye, I bet yoose give crystal palace douches to the wimmens. |
| Bruce <bruce@null.null>: Jun 29 06:55AM +1000 On Sun, 28 Jun 2020 13:42:52 -0700, Taxed and Spent >> But to each their own so: Enjoy! >Pretty tough for individuals to provide a military or roads. Not so >healthcare. Ok, I'll start tomorrow. |
| "cshenk" <cshenk1@cox.net>: Jun 28 03:57PM -0500 Gary wrote: > to finish up. sigh > Bottom line: even when you're self-employed, you still > always have a boss - your current customer. LOL, in the miltary it was a very unwritten tradition to get your birthday off. In 26 years, it happened in my final year that I got off watch at 6:30am, and was off until the next day at 6am. |
| "cshenk" <cshenk1@cox.net>: Jun 28 04:12PM -0500 Ed Pawlowski wrote: > deductibles. It was a different club from the rest of us that had > employer paid benefits. Had we ALL been included but may have worked > better but that would never get passed by Congress. True. I think the biggest damage Obamacare did, was largely eliminate the old catastrophic care set that was 15-45$ a month depending on age. That kicked in only with a major issue, generally limiting your total cost to 10,000$ then paying for the rest. The DAY Obamacare was passed, rates of 100$ a month rose to 600$ and then started scaling upwards. |
| Hank Rogers <Nospam@invalid.com>: Jun 28 04:43PM -0500 Bruce wrote: >> Pretty tough for individuals to provide a military or roads. Not so >> healthcare. > Ok, I'll start tomorrow. What, sniffing chairs in some doctors office? |
| Taxed and Spent <nospamplease@nonospam.com>: Jun 28 02:46PM -0700 On 6/28/2020 2:12 PM, cshenk wrote: > cost to 10,000$ then paying for the rest. The DAY Obamacare was > passed, rates of 100$ a month rose to 600$ and then started scaling > upwards. Obamacare was pretty much just another wealth transfer. |
| "cshenk" <cshenk1@cox.net>: Jun 28 04:43PM -0500 graham wrote: > > --H.L. Mencken > Certainly proved by some citizens of Palm Beach: > https://www.youtube.com/watch?v=DaFSH0K4BdQ And they walk among us... For a little bit at least as Darwin will get them. |
| Orlando Enrique Fiol <ofiol@verizon.net>: Jun 28 05:17PM -0400 In article <9bd3841f-78d8-43af-9029-dba8559e1b57o@googlegroups.com>, dsi123 >> -- >> I love a good meal! That's why I don't cook. >It does an okay job on fish sticks. It's faster than a toaster oven. I suppose that it does best with frozen, breaded, items. I reheated a McDonald's apple pie that turned out pretty good. It only took about 3 minutes at the highest temperature. Mostly, it's easier to list stuff that it doesn't cook very well. Ours produce excellent results with marinated chicken thighs and various thinly-sliced vegetables including eggplant and potato. Orlando Enrique Fiol Ph.D. in Music Theory University of Pennsylvania: November, 2018 Professional Pianist/Keyboardist, Percussionist, Arranger, Performer and Pedagogue Charlotte, North carolina |
| "cshenk" <cshenk1@cox.net>: Jun 28 04:16PM -0500 jmcquown wrote: > If you were smart, Carol, you'd figure out a way to sponge off of > others for your living, like I did, lol... > Jill From: "jmcquown" <gregorymorrowchicago07@gmail.com> Greg Morrow, the loser pretending to be Jill. So Greg, you sponged off others? Not too suprised. |
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