- Dinner Tonight 6/6/2020 - 5 Updates
- OT I have been playing Youtube for FOUR DAZE on my WinXP box! - 3 Updates
- Lunch yesterday - 5 Updates
- Salmon steak topping - 1 Update
- 3 Ingredients Lockdown Chocolate Dessert - 1 Update
- Well at least ... - 3 Updates
- I asked our HR lady today how much I'm making! THIRTY BUCKSANDHOUR! Wow!! - 2 Updates
- 2-3 minute chicken - 5 Updates
| "cshenk" <cshenk1@cox.net>: Jun 12 12:30PM -0500 Mike Duffy wrote: > > in Hawaii. > Did Sheldon ever live in Hawaii? If not, I likely got the > attributions wrong. Either way, I rest my case. Not that I know of. I seem the only other one who's lived there (not just visit) |
| "cshenk" <cshenk1@cox.net>: Jun 12 12:35PM -0500 Gary wrote: > > The >> simple solution, of course, is to buy a big container of > > brown gravy >> mix. I need to do that pronto. > > >> Oh heck! I don't have that! What is it called?? https://www.amazon.com/McCormick-Gravy-Mix-Value-Bundle/dp/B00KGH90GW > Make your own with a roux then add beef stock (and maybe enhanced > with a > little beef boullon) Actually it's not bad and it's quick. Make as much or little as needed. |
| "cshenk" <cshenk1@cox.net>: Jun 12 12:36PM -0500 Gary wrote: > Carol doesn't seem to read/remember correctly these days. > Sheldon had his operation on Wed. June 3. > That was 5 days before this discussion above. I don't read every day Gary. |
| ChristKiller@deathtochristianity.pl: Jun 12 12:57PM -0500 >Note that I alter your offensive posting name. >YOU seem to be the mentally ill spouting your religious >non-belief. Fact is YOU don't know at all. No one does. Actually I do know. I know for a fact that magic is NOT real, since Any gods are magic and made of magic then I know for a fact they are not at all real. >They all do have a common thread though. >When you do die eventually, for your sake I do hope >there is no God. Otherwise, you're so screwed. Been there done that. Guess what there was no god... -- ____/~~~sine qua non~~~\____ |
| dsi1 <dsi123@hawaiiantel.net>: Jun 12 11:48AM -0700 On Friday, June 12, 2020 at 7:35:48 AM UTC-10, cshenk wrote: > > with a > > little beef boullon) > Actually it's not bad and it's quick. Make as much or little as needed. I went to get some brown gravy mix at Costco but it's sold in 6lb containers. I don't have room for no 6lb jugs of gravy mix. I bought a jar of beef stock paste instead. It requires more time to make gravy. It's better tasting but I can't say if it's worth the extra time. |
| Hank Rogers <Nospam@invalid.com>: Jun 12 12:59PM -0500 John Kuthe wrote: >> lately? > Nope! No TIME! > John Kuthe... Aren't you afraid of becoming too wobbly to work again? |
| John Kuthe <johnkuthern@gmail.com>: Jun 12 11:34AM -0700 On Friday, June 12, 2020 at 5:10:09 AM UTC-5, Gary wrote: > (It's all in the Subject line) > More importantly John: Have you done any RIPPING on Da Track > lately? Not lately, but I will soon! Kathy the first nurse I oriented with called me and will talk to her people at a much smaller facility up north closer to where I live about a part time position where a nurse could sit with me and help me with the electronic charting, which I'd prefer anyway. I just need a little $$ coming in regularly. John Kuthe... |
| GM <gregorymorrowchicago07@gmail.com>: Jun 12 11:46AM -0700 John Kuthe wrote: > > lately? > Not lately, but I will soon! > Kathy the first nurse I oriented with called me and will talk to her people at a much smaller facility up north closer to where I live about a part time position where a nurse could sit with me and help me with the electronic charting, which I'd prefer anyway. I just need a little $$ coming in regularly. Gee, and here all along you've been crowing that you are "RICH RICH RICH...!!!"... Why don't you just volunteer to do it for FREE, A$$HOLE... -- Best Greg |
| GM <gregorymorrowchicago07@gmail.com>: Jun 12 08:51AM -0700 Gary wrote: > I don't know of any Korean restaurants here. > 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 should go, it'd be fun, just spend some time poking around... -- Best Greg |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 12 09:48AM -0700 On Friday, June 12, 2020 at 10:02:34 AM UTC-4, Gary wrote: > I don't know of any Korean restaurants here. > 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. There are like 5 Korean restaurants in Virginia Beach. But it doesn't look like any of them is particularly close to where I reckon you live. https://www.yelp.com/search?cflt=korean&find_loc=Virginia+Beach%2C+VA As to what to buy in an Asian market: Look at recipes. Then go to the market and find (or ask for) what you need. Here's a link: https://www.seriouseats.com/recipes/topics/cuisine/asian Cindy Hamilton |
| graham <g.stereo@shaw.ca>: Jun 12 11:34AM -0600 On 2020-06-12 5:56 a.m., Gary wrote: > Thin sliced raw onion on bun then burger, cheese, mustard > and ketchup. Might have another today. > These are homemade McGary cheeseburgers. yum I went to A&W for a Buddy Burger and a pack of face masks. The Alberta government is using fast-food outlets to distribute a free pack of 4, N95 facemasks to all residents. You don't have to buy anything but the caramelized onions on the burger make this way more delicious than the usual "fixings". |
| dsi1 <dsi123@hawaiiantel.net>: Jun 12 11:26AM -0700 On Friday, June 12, 2020 at 4:02:34 AM UTC-10, Gary wrote: > I don't know of any Korean restaurants here. > 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. https://www.youtube.com/watch?v=Ya7LBYFN-kI |
| dsi1 <dsi123@hawaiiantel.net>: Jun 12 11:39AM -0700 On Friday, June 12, 2020 at 7:34:14 AM UTC-10, graham wrote: > N95 facemasks to all residents. You don't have to buy anything but the > caramelized onions on the burger make this way more delicious than the > usual "fixings". Well, I'm sold. Unfortunately, the nearest A&W would be a couple of thousand miles away and my guess they're not giving away any free face masks. I used to go to A&W back in the 70's. The place was pretty filthy because of all the pigeons that would roost overhead but the food wasn't too bad. These days, the place is nice and clean because there's a Target there now. I still don't like going there because the pigeons have been replaced with Japanese tourists. |
| Sheldon Martin <penmart01@aol.com>: Jun 12 01:41PM -0400 On Thu, 11 Jun 2020 20:15:01 -0700, Leo <leoblaisdell@sbcglobal.net> wrote: >They came mixed together and were tasty and expensive. Now, the lazy >producers just sell them au natural. >leo All pistachios are salted to give them a longer shelf life or they'd go rancid rather quickly. The red color was originally a Turkish thing to differenciate theirs from those grown elsewhere. I've only ever seen in-shell pumpkin seeds encrusted with a thick layer of white salt. The salt is removed along with the shell. That salt is also to keep them from going rancid in vending machines that were set outdoors in the hot sun. |
| graham <g.stereo@shaw.ca>: Jun 12 11:35AM -0600 > A glass of milk and a bag of cookies that all that you need to make this delicious Lockdown chocolate dessert. Chocolate will excuse any baking errors:-) |
| Snag <snag_one@msn.com>: Jun 12 10:37AM -0500 On 6/11/2020 10:04 PM, Leo wrote: > that could be the problem. Or not. I haven't cooked brown rice in years. > My wife likes white long grain, so... > leo Nope , there was still liquid in the pan when I dished it up . -- Snag Yes , I'm old and crotchety - and armed . Get outta my woods ! |
| Snag <snag_one@msn.com>: Jun 12 10:49AM -0500 On 6/12/2020 5:58 AM, Gary wrote: > Set timer for 20 minutes. When timer goes off turn > off the flame and let it sit for another 15 minutes. > Lid must remain on at all times during and after cooking. Pretty much the same here , but I put it all in the pan then bring it up to a boil then turn it down . The problem here is that the "low" setting on the burner I used (actually all the burners on this stove)is too hot . I have to throttle it by turning past "high" towards off - low is all the way the other way . -- Snag Yes , I'm old and crotchety - and armed . Get outta my woods ! |
| graham <g.stereo@shaw.ca>: Jun 12 11:27AM -0600 On 2020-06-12 4:58 a.m., Gary wrote: > Set timer for 20 minutes. When timer goes off turn > off the flame and let it sit for another 15 minutes. > Lid must remain on at all times during and after cooking. You forgot that it's Bothel! |
| Gary <g.majors@att.net>: Jun 12 10:27AM -0400 Cindy Hamilton wrote: > I'm not talking about that kind of informal labor. Kuthe's working > for a real corporation with actual procedures and policies. I know what you're talking about. In many blue-collar trades though, it's often informal hiring. Usually someone just calls up at night and asks for a job or they show up on a job site asking for one. Natually, they are always the best "painter" in the world. But that remains to be seen. I would always talk to them a bit to get a feel for the person. If it sounds good, I'd offer them just a day or two of work to see how they do. I did have 2 in the past that said they would need to be paid in cash as they are on disability and would lose it if they were caught working. lol. Instant fail! |
| Sheldon Martin <penmart01@aol.com>: Jun 12 01:23PM -0400 >> for a real corporation with actual procedures and policies. >I know what you're talking about. >In many blue-collar trades though, I've never heard the term "blue-collar trades". To my knowlege all trades are blue-collar by default... however they are either skilled trades; plumber, semi skilled trades; painter, or unskilled trades; janitorial. If someone is operating their own painting buisness they are technically an Entrepreneur. An Entrepreneur of a painting business needs to know all aspects of painting including how to engineer and price the jobs, not just how to apply/schmear paints. Most people who work as painters for some entity are told specifically what to do and are supplied with the materials to use, they wouldn't be making decisions about their assignments other than when to take a bathroom break. White collar jobs do not necessesarily indicate a measure of skill other than knowing how to knot their tie... many clerks wear a white shirt and tie and haven't graduated from high school. With factory workers only the toolmakers got to wear white denim shop aprons, all others wore dark blue denim; jeans material. My first wife's father was a janitor in a large office building in NYC's garment district. He traveled to work by subway and was dressed to the nines in a fancy suit and carried an expensive attache case. When he arrived at work he changed to ratty coveralls, his attache case contained his lunch. At the end of his day he changed back into his traveling outfit. He always refered to the building where he mopped the floors as "My Building"... thought he was impressing his friends and neighbors. Took me months to wise up to his nonsense. A lot of people who work in big cities do likewise... to hear them talk you'd think they were big time stock brokers earning million$. >I did have 2 in the past that said they would need to be >paid in cash as they are on disability and would lose it >if they were caught working. lol. Instant fail! A lot of workers are very skilled, when they show up and actually perform, many don't show up. Some applicants are obviously worthless. I interviewed aplicants for a toolmakers position and handed them a couple of brand new pencils to fill out the forms... some had no idea how to use the crank pencil sharpener in plain sight attached to the wall right in front of their face. |
| U.S. Janet B. <JB@nospam.com>: Jun 12 09:16AM -0600 I just got out a package of Tyson Blackened Chicken Strips. The microwave instructions are to: Arrange 2-4 pieces on a microwave safe plate, heat, covered with microwave safe wrap on high, 2-3 minutes. let stand 2-3 minutes before serving. I never use microwave instructions for something like this, but I was pretty sure that I had seen instructions for microwave for some sort of prepared meat. We use this sort of thing for lunch when salads and sandwiched do not appeal and to just have on hand. Janet US |
| Sheldon Martin <penmart01@aol.com>: Jun 12 11:45AM -0400 On Fri, 12 Jun 2020 U.S. Janet B. wrote: >We use this sort of thing for lunch when salads and sandwiched do not >appeal and to just have on hand. >Janet US So what's your question? |
| GM <gregorymorrowchicago07@gmail.com>: Jun 12 08:55AM -0700 Janet B. wrote: > of prepared meat. > We use this sort of thing for lunch when salads and sandwiched do not > appeal and to just have on hand. I've started using these, very handy as they are prepped and cooked, can go from freezer to meal easily... -- Best Greg |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 12 09:50AM -0700 On Friday, June 12, 2020 at 11:45:23 AM UTC-4, Sheldon wrote: > >appeal and to just have on hand. > >Janet US > So what's your question? In some other thread, someone doubted the microwave time on some chicken pieces that were frozen, not specified as already cooked, and done in some small amount of time. It seemed intuitively obvious to me that the chicken was already cooked. Cindy Hamilton |
| U.S. Janet B. <JB@nospam.com>: Jun 12 11:19AM -0600 On Fri, 12 Jun 2020 11:45:18 -0400, Sheldon Martin <penmart01@aol.com> wrote: >>appeal and to just have on hand. >>Janet US >So what's your question? Sorry, Sheldon. I was responding to a previous thread that I was unable to find (the thread). Janet US |
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