- Lunch yesterday - 5 Updates
- About that Lipton/Knorr Rice Dish - 3 Updates
- I asked our HR lady today how much I'm making! THIRTY BUCKS AND HOUR! Wow!! - 3 Updates
- Southern Style Biscuits 6/10/20 (pic) - 1 Update
- Bean soaking experiment - 2 Updates
- Well at least ... - 2 Updates
- And my first Covid 19 test was NEGATIVE! ROFL! - 1 Update
- 3 Ingredients Lockdown Chocolate Dessert - 1 Update
- Dinner Tonight 6/6/2020 - 3 Updates
- OT I have been playing Youtube for FOUR DAZE on my WinXP box! - 4 Updates
| Gary <g.majors@att.net>: Jun 12 07:56AM -0400 This is for Bruce mainly. heh heh Cheeseburger for lunch! Thin sliced raw onion on bun then burger, cheese, mustard and ketchup. Might have another today. These are homemade McGary cheeseburgers. yum |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 12 06:07AM -0700 On Friday, June 12, 2020 at 7:59:22 AM UTC-4, Gary wrote: > Thin sliced raw onion on bun then burger, cheese, mustard > and ketchup. Might have another today. > These are homemade McGary cheeseburgers. yum Sounds good. We had take-out Korean. Bibimbap with beef for him, Bibimbap with tofu for me. Each came with a side of kimchi. Cindy Hamilton |
| Gary <g.majors@att.net>: Jun 12 09:16AM -0400 Cindy Hamilton wrote: > > and ketchup. Might have another today. > > These are homemade McGary cheeseburgers. yum > Sounds good. Normally, I'll add lettuce and tomato but none here that time. > We had take-out Korean. Bibimbap with beef for him, Bibimbap with > tofu for me. Each came with a side of kimchi. I really DO want to try Korean sometime. |
| Dave Smith <adavid.smith@sympatico.ca>: Jun 12 09:30AM -0400 On 2020-06-12 9:16 a.m., Gary wrote: >> We had take-out Korean. Bibimbap with beef for him, Bibimbap with >> tofu for me. Each came with a side of kimchi. > I really DO want to try Korean sometime. Me too. There just aren't any Korean restaurants. The closes one I know of is in Niagara Falls and I never expect good food in a tourist area. |
| Gary <g.majors@att.net>: Jun 12 09:59AM -0400 Dave Smith wrote: > > I really DO want to try Korean sometime. > Me too. There just aren't any Korean restaurants. The closes one I know > of is in Niagara Falls and I never expect good food in a tourist area. 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. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 12 06:03AM -0700 On Friday, June 12, 2020 at 6:09:59 AM UTC-4, Gary wrote: > > I can't imagine eating the Lipton/Knorr packet, so we're even. > > I'd rather have plain, unsalted rice cooked in water. > That tells plenty about how your meals must taste. I suppose you get fried rice when you order Chinese food? Plain, unsalted rice is a foil for salty, umami-rich main dishes. Cindy Hamilton |
| Gary <g.majors@att.net>: Jun 12 09:16AM -0400 Cindy Hamilton wrote: > > > I'd rather have plain, unsalted rice cooked in water. > > That tells plenty about how your meals must taste. > I suppose you get fried rice when you order Chinese food? Always. You win with that guess. :) |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 12 06:59AM -0700 On Friday, June 12, 2020 at 9:19:39 AM UTC-4, Gary wrote: > > > That tells plenty about how your meals must taste. > > I suppose you get fried rice when you order Chinese food? > Always. You win with that guess. :) I like fried rice. As a main dish. I'm particularly fond of Thai fried rice (although Pad Thai is even better). Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 12 05:42AM -0700 On Thursday, June 11, 2020 at 5:50:48 PM UTC-4, John Kuthe wrote: > > Cindy Hamilton > NO IT'S NOT!! Assumer! > John Kuthe... I have never had a job where I didn't get a piece of paper on my first day of work, in the interview with either HR or my supervisor, where I did not get a piece of paper that stated my pay rate. It's a standard CYA for employers. Cindy Hamilton |
| Gary <g.majors@att.net>: Jun 12 09:16AM -0400 Cindy Hamilton wrote: > day of work, in the interview with either HR or my supervisor, where I > did not get a piece of paper that stated my pay rate. It's a standard > CYA for employers. One of my part time jobs (only when he gets overloaded and needs a little extra help occasionally) is a no discussion thing about my pay. He never offered a price and I've never asked for one. Years ago, we were neighbors and friends. He always needs the work done in 3-4 days. If I'm available, I let him know immediately that I'll do it. So far, I've always been available for it and I get it done within 1-2 days. Including testing on my part to make sure it's right. Simple graphics work and minor coding. No pay ever discussed but he always pays immediately and more than I would have asked for. I've got no complaints. It sure beats the hell out of painting houses. :) |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 12 06:55AM -0700 On Friday, June 12, 2020 at 9:19:23 AM UTC-4, Gary wrote: > No pay ever discussed but he always pays immediately and > more than I would have asked for. I've got no complaints. > It sure beats the hell out of painting houses. :) I'm not talking about that kind of informal labor. Kuthe's working for a real corporation with actual procedures and policies. Cindy Hamilton |
| songbird <songbird@anthive.com>: Jun 12 09:11AM -0400 jmcquown wrote: ... > lost it. No matter what recipe I try or how little I work the dough, > biscuits I make from scratch turn out like hockey pucks. I'm really > glad I found these raw frozen biscuits. i use a big box of bisquick and stir as little as possible, use a big scoop and drop on a baking sheet. bake until done. i have tried in the past with various success at making them "from scratch" but i think the results really varied with the type of flour used. since we so rarely make biscuits, shortcakes, or pancakes of any kind these days it works out well enough to have that box of pre-made mix around, but that is one of the very few premade mixes we bother with. for the price of the flour and ingredients and bother involved it ends up being acceptable to us (i'm much more picky about added ingredients than Mom ever is). mainly though it is that i want to control both the sugar and salt added amounts in my foods since we don't normally add a lot of either of those these days i notice them a lot in canned or other premade/processed items. songbird |
| songbird <songbird@anthive.com>: Jun 12 09:06AM -0400 Sheldon Martin wrote: ... > dishes. About the only decent use we've found for a microwave is > reheating coffee/tea, and very occasionally defrosting... otherwise I > doubt we'd own one. i mostly use it for reheating or warming things up, rarely for primary cooking. for cooking shelly beans or fresh beans it works ok because i have a glass pot that i use (with a lid). i can get the contents to a boil and then set the timer and reduce the power to just keep a light simmer going and things turn out just as i'd like. songbird |
| songbird <songbird@anthive.com>: Jun 12 09:02AM -0400 Sheldon Martin wrote: ... > I gave up buying dried beans years ago, just about every kind of bean > is now canned, perfectly cooked and in the larger size cans costs less > than dried... we save even more buying them by the case we rarely buy dry beans because i grow 20-50lbs a year of them of various kinds, but i have a few relatives who are picky and they want bean soup with White Navy Pea beans or Great Northern beans and i won't grow those (as i ate too many of those as a kid and i find them rather blah in comparison to the many others i grow). we do buy some canned beans, but not many, mostly chickpeas aka garbonzos, and dark red kidney beans, but to me they all have a lot more salt than i'm used to. it is rare to find canned beans without added salt (or other preservatives). since i grow them and store them here myself in large enough quantities i also am very picky about what i'd feed or give to someone else, but i keep a jar of dried beans that are rejects or culls from my collection that i won't need or grow any more. i mean, i don't really need 100 varieties of brown beans, but that seems to be what i get often as i cross breed others and then select out what is interesting. this season i've just finished planting most of the more important beans (inside the fenced gardens where less creatures can get at them). there is still one large garden outside the fence i'd like to get planted with the more bulk beans i grow. sometimes i can get a decent return for my efforts there, but it is a risk since it is outside the fence and the deer do come through at times. songbird |
| Gary <g.majors@att.net>: Jun 12 06:58AM -0400 Julie Bove wrote: > still a tad underdone. > Could the rice have been old? Will it cook like that when it's old? I dunno. > I only have a small amount of it less. Maybe a cup. You didn't say how you cooked it. Odd though, since you've cooked it before. Perhaps the rice was old and needed more time. I've never had a fail before - ever Bring to a boil, 2 cups water (and I salt mine) Once it starts to boil, add in 1 cup rice, stir briefly, then cover and turn down the heat to it's lowest setting. I have a gas stove so I turn flame down until it starts to flicker out, then back up a nip to low steady flame. 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. |
| songbird <songbird@anthive.com>: Jun 12 09:19AM -0400 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. how i always cooked rice was to bring the water and rice to a boil while stirring, then reduce to a simmer and cover for however much time it needed. turn off the heat and leave it sit until eaten. didn't take off the lid ever as i knew it was done how i liked it. for regular rice it seemed 30 minutes was ok. for brown rice i'd go 40 minutes. when cooking brown rice i'd add a little bit more water because of the longer cooking time. no salt to either, usually whatever i was cooking to go with the rice had enough seasoning on it. since i rarely eat rice these days we mostly buy the minute rice when we need it for something. i don't really eat much of it. vastly prefer beans instead. when i was eating more rice if found out that i liked the combination of lentils and brown rice the best. seemed more filling, more hearty and stuck longer so i'd not feel so hungry so fast again. in recent times i've been trying to find lentils that would grow here, but not very good luck so far so this year i'm trying some adzuki beans instead which taste enough like lentils i find them a good substitute. not sure they're going to grow though... songbird |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 12 05:39AM -0700 On Thursday, June 11, 2020 at 10:46:49 PM UTC-4, John Kuthe wrote: > John Kuthe... You rolled on the floor laughing? |
| simrankaur97614@gmail.com: Jun 12 04:59AM -0700 A glass of milk and a bag of cookies that all that you need to make this delicious Lockdown chocolate dessert. I thought it will be really fun to share my version of chocolate cake with you all. It's moist and chocolaty and you will be amazed how easy it is to make. You'll need cookies of your choice or what you have. I will say that the more chocolaty and more flavourful your cookies are, the more flavourful your cake will be. However, if you are using a very basic cookies like I am using, I will give you some tips as we go along to make your lockdown chocolate dessert more flavourful. To start put all the cookies in the mixer and process it until really fine. The reason why this recipe works is, if you take a moment and think about it. The cookies contain all the basic ingredients you would need to bake a cake i.e flour, cocoa powder, sugar, etc. So consider the cookies dry ingredients for the recipe. Now put the processed cookies into a bowl along with some baking powder. Give it a rough mix. Add warm milk to it. Adding warm milk instead of cold milk really hydrates this mixture. This batter may have some lumps here and there. What you can do is take a hand blender and blend it. This is optional. The cake comes out just fine both ways. So this is your 3 ingredients cake batter. Here's the tip: If you are using very basic cookies than what you can do to boost the flavor of this cake is to add some chocolate chips or additional cocoa powder. Pour the batter into a greased pan, and bake the cake in a preheated oven at 180 degrees for 15 minutes. Allow the pan to cool and take the cake out. This easy chocolate desserts came out to be super moist. Add Nutella over it and spread it properly. And it's ready. https://www.chefmeghnas.in/recipe/lockdown-chocolate-dessert |
| Gary <g.majors@att.net>: Jun 12 07:29AM -0400 > the religious would have been offended and people who follow a > religion and believe in sky fairies are pretty much mentally ill > anyway. 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. I'm not a big religious person but I keep an open mind. Don't let the differences in many religions turn you. Many differences are nutty and even crazy. 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. |
| Bruce <bruce@null.null>: Jun 12 09:36PM +1000 >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. If there is a God, wouldn't they be a bit more broadminded and forgiving than you give them credit for? |
| Gary <g.majors@att.net>: Jun 12 07:52AM -0400 Bruce wrote: > >there is no God. Otherwise, you're so screwed. > If there is a God, wouldn't they be a bit more broadminded and > forgiving than you give them credit for? If there is a God, I wouldn't be going out of my way to piss him/her off like he does. Don't forget the Old Testament God. Not a very friendly fellow at all. |
| Janet <nobody@home.org>: Jun 12 11:23AM +0100 In article <5EE353D1.65D1E1BE@att.net>, g.majors@att.net says... > (It's all in the Subject line) > More importantly John: Have you done any RIPPING on Da Track > lately? Has he cut the grass, cleaned the bathrooms, tended the tomatoes, contacted the roof company ? So much work to do, so little time. Hope the international student house isn't falling into rack and ruin. Janet UK |
| John Kuthe <johnkuthern@gmail.com>: Jun 12 03:48AM -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? Nope! No TIME! John Kuthe... |
| John Kuthe <johnkuthern@gmail.com>: Jun 12 03:48AM -0700 On Friday, June 12, 2020 at 5:23:00 AM UTC-5, Janet wrote: > contacted the roof company ? So much work to do, so little time. > Hope the international student house isn't falling into rack and ruin. > Janet UK Nope, in fact, getting BETTER! John Kuthe... |
| Bruce <bruce@null.null>: Jun 12 08:50PM +1000 >Has he cut the grass, cleaned the bathrooms, tended the tomatoes, >contacted the roof company ? So much work to do, so little time. > Hope the international student house isn't falling into rack and ruin. Correction: you're hoping it IS falling into rack and ruin, just like your B&B did. |
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