- Breakfast in America - The Pastrami Reuben - 5 Updates
- Making my Baked Beans now! - 4 Updates
- Paint Can Ladder Hook - 4 Updates
- A barely adequate meal - 1 Update
- Third World Roofing - 3 Updates
- Almost Finished! - 1 Update
- First coat high of Lacey Lilac (VERY light blue!) - 2 Updates
- A Hoppin' John review - 4 Updates
- My Favorite Thrift Store Find - 1 Update
| Sheldon Martin <penmart01@aol.com>: Jul 13 07:10PM -0400 On Mon, 13 Jul 2020 16:04:52 -0700 (PDT), Bryan Simmons >> cheese? >Well, pastrami is what it is. I'd never eat a Reuben because I detest both rye bread and sauerkraut. My sandwiches for the past 2 weeks have been mortadella with pistachios on Italian bread. It has plenty of fat. The local salumeria has had it half price two weeks in a row. No cheese. Just a little Dijon type mustard. https://www.volpifoods.com/products/classics/mortadella-with-pistachio/ >--Bryan Boars Head Mortadella with pistachios is one of my favorites, makes a wonderful hero sandwich. |
| Mike Duffy <bogus@nosuch.com>: Jul 14 12:01AM On Mon, 13 Jul 2020 16:25:30 -0700, Bryan Simmons wrote: > I disagree that what you call "bland cheeses" have no flavor. Butterfat > has flavor. Cow butterfat has a very subtle, but rich flavor. One of my favourite cheeses is havarti. I like it it because I find that it has a flavour very reminicent of butter. |
| "cshenk" <cshenk1@cox.net>: Jul 13 06:49PM -0500 heyjoe wrote: > Oops. Both of those are out of my price range. I knew the "good" > supermarket stuff was expensive but the real thing is more than I'd > spend on top shelf bourbon. If it helps, what I have works from me. Star brand, says Modena Italy and while I do not recall the price, it was probably more like 10$ or less at the grocery. It lasts a very long time in the cabinet and here, is used more for bread dipping with olive oil, black pepper, and may be parm/romano. Sometimes in a salad dressing but not that often. |
| Sheldon Martin <penmart01@aol.com>: Jul 14 08:37AM -0400 On Mon, 13 Jul 2020 17:49:35 -0700 (PDT), "itsjoannotjoann@webtv.net" >At the Chinese restaurants around here, that's called Yum-Yum sauce. I'm >going to guess it's available in other parts of the country in Chinese >eateries a well. Today that's available in all homes and restaurants, it's called Yum-Yum Salad Dressing. |
| "Ophelia" <ophelia@elsinore.me.uk>: Jul 14 10:10AM +0100 "Bryan Simmons" wrote in message news:bf2e1cef-731b-4620-903a-8b863b21d206o@googlegroups.com... On Monday, July 13, 2020 at 5:48:18 AM UTC-5, Gary wrote: > My favorite on salad eaten with spaghetti or lasagna. > On the same plate too. That dressing is good with > the red sauce. I can't recall ever having food nightmares, but if I did, jarred mayo mixed with ketchup might be a featured horror. --Bryan == lol |
| Sheldon Martin <penmart01@aol.com>: Jul 13 07:34PM -0400 On Mon, 13 Jul 2020 16:30:15 -0700 (PDT), John Kuthe >I buy my dried beans from an Indian food store in STL! >5" bags of black, chick peas, red kidney and black-eyed peas. >John Kuthe... Dried beans are a PIA. |
| Hank Rogers <Nospam@invalid.com>: Jul 13 08:16PM -0500 John Kuthe wrote: > Beans are DONE and cooling. > :-) > John Kuthe... Did yoose invite Popeye? |
| Bruce <bruce@null.null>: Jul 14 11:16AM +1000 On Mon, 13 Jul 2020 17:45:51 -0700 (PDT), "itsjoannotjoann@webtv.net" >to his awful, lingering garlic breath. >Oops sorry, I forgot you are narcissistic. Those poor patients are trapped, >probably in their beds, and can't escape you breathing all over them. So John calls Bryan a narcissist and you call John a narcissist. It would be nice if Bryan now called you a narcissist. |
| Hank Rogers <Nospam@invalid.com>: Jul 13 08:18PM -0500 > to his awful, lingering garlic breath. > Oops sorry, I forgot you are narcissistic. Those poor patients are trapped, > probably in their beds, and can't escape you breathing all over them. Maybe the beans will counter the garlic breath. At least Druce will enjoy the new aroma. |
| Hank Rogers <Nospam@invalid.com>: Jul 13 03:55PM -0500 Bruce wrote: >> All that you said is true. :) > This is a big moment. Sheldon said things that are true. I request a > minute of silence. Now cshenkie. Give 'em both a good long whiff Druce. |
| Hank Rogers <Nospam@invalid.com>: Jul 13 03:54PM -0500 Bruce wrote: >> I generally do, anyway. I'm all tuckered out after painting a single >> room, because I'm not hardened to the work. > Eat less. Also, eat less crap. And sniff more, right? |
| "cshenk" <cshenk1@cox.net>: Jul 13 07:20PM -0500 Sheldon Martin wrote: > repainted. > The most used tool aboard ship: > https://cultofsea.com/wp-content/uploads/2017/02/scraper.jpg LOL, that and a heavy duty sander! Gary, he speaks to ship painting, mostly exterior for that tool. You laden the dark grey on pretty thick with second coat, then touch up best as we can 2-3 times then scrape, sand, and put on the preservative then 2 layers of grey. Constant saltwater spray does a number on it for all the best we could do. The second coat will stay tacky-to-the-touch for about 2-3 days. First coat may as well for 2-3 days if exterior. JUst depends on the local weather. |
| Bruce <bruce@null.null>: Jul 14 11:18AM +1000 On Mon, 13 Jul 2020 17:36:31 -0700 (PDT), "itsjoannotjoann@webtv.net" >> A competition? >Yep, a competition. Who can out lecture each other in order to make me >follow their directions. You guys know how you like to be the boss. I referred to Gary as the boss. Just in this case, of course. |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 14 08:12AM -0500 On Mon, 13 Jul 2020 19:54:23 -0700, Leo wrote: > year or two ago and bought a big old can of Bush's Baked Beans or mistook > them for something else. I used to occasionally cook beef ribs and had fond > memories of them. I had fond memories of them, too. Before the packers came up with the x-ray laser-guided cutting cabinets that strip almost every last speck of meat off of the ribs laving it on the boneless ribeye roasts (that sell f or twice as much). Here in Texas they don't even bother selling or serving them anymore. I think County Line BBQ still has them, but they have to special request that some meat be still left om them. Otherwise you'd just get a rack of soup bones. -sw |
| Dave Smith <adavid.smith@sympatico.ca>: Jul 13 07:30PM -0400 On 2020-07-13 7:21 p.m., John Kuthe wrote: >> figure. > PEOPLE with Mental Illness are still PEOPLE! Sometimes smarter than > YOU Alex! Not really. It just that the delusions, symptoms of their illness, make them think they are much smarter than they are. |
| Gary <g.majors@att.net>: Jul 14 08:24AM -0400 Bruce wrote: > >So very much cheaper per blade and they have many > >uses, not just for paint on glass. > I never used blades and rarely used tape. I just painted straight. I started out painting slow but very neat. As the years went on I painted faster and faster (and still neat). Even the best can occasionally screw up. No big deal as long as you clean up your mess and not leave it. |
| Sheldon Martin <penmart01@aol.com>: Jul 14 09:27AM -0400 >In the world of painting, a "holiday" is a missed (unpainted) >part. You don't use a razor blade to remove a holiday, you >use your brush to paint it. Sorry, my boo-boo... runs and holidays was a common shipboard expression, as in check for... but was some 60 years ago. We didn't have many paint colors; white, black, battleship grey (dark), haze grey (light). We used black paint mixed with a kind of sand for walk ways. Shipboard nomenclature was a strange language, especially for painters; walls are bulkheads, ceilings are overheads, floors are decks, stairs are ladders, doors are hatches, windows are portholes, matress covers are fartsacks... we know who sniffs those. https://www.history.navy.mil/research/library/online-reading-room/title-list-alphabetically/t/terminology-and-nomenclature.html |
| Sheldon Martin <penmart01@aol.com>: Jul 14 08:26AM -0400 >Some of the old baseboard styles were very ornate. I remember painting >the ones in my grandmothers house that was built about 1900. >https://donpedrobrooklyn.com/baseboard-styles/ Baseboard's original intent was to cover the space where the lath and plaster wall met the flooring, was typically hardwood/parquet... then along came sheetrock, plywood, and wall-to-wall carpeting... requires far less skill. During the late 1800s and early 1900s wooden wall and ceiling moldings were common... now most moldings are plastic. https://search.aol.com/aol/image;_ylt=A0geKLpbog1fnkwAHl1pCWVH;_ylu=X3oDMTB0N2Noc21lBGNvbG8DYmYxBHBvcwMxBHZ0aWQDBHNlYwNwaXZz?q=wall+molding&s_it=searchtabs&v_t=loki-keyword |
| Alex <Xela777@gmail.com>: Jul 13 07:27PM -0400 John Kuthe wrote: > https://i.postimg.cc/qv268d8V/First-coat-Lacey-Lilac.jpg > Sweat Equity? > John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian Might have been easier to do the ceiling first. |
| Gary <g.majors@att.net>: Jul 14 08:15AM -0400 Bruce wrote: > Would you use water or oil based paints for indoors woodwork? For interior woodwork, I've always preferred oil and it's usually going over old oil paint - no primer necessary. It gives a much smoother and harder finish. Sadly, oil based paint is on the way out. It's already been outlawed in northern Virginia years ago. > Would you use a primer for indoor woodwork if you're painting over a > (sanded) old coating of oil based paint? All this is why I'm happy to be leaving the trade slowly. Most old houses used oil paint on woodwork. Despite the claims by paint companies, you can't sand and apply water based paint on top. I tried it on my bathroom door...still peels off. Not even water based primer that claim to do the job. You wouldn't believe how many houses I've had to fix after someone used waterbased over oil. It's a real mess. You can't sand it smooth, it just rolls up. Even a fingernail can start a peel. NOW, to use waterbased over oil paint, the only way to do it properly is to use an oilbased primer first, then 2 coats of waterbased paint. The first coat soaks in a bit and doesn't leave a good finish. All of the sudden, you need to charge for 3 coats instead of the normal two coats. Customers don't like that extra cost. I'm sure Joan could do it easily without the extra step though. ;) |
| Hank Rogers <Nospam@invalid.com>: Jul 13 03:50PM -0500 Bruce wrote: >> My time has value. Its value would appear to be about $3 per quart, >> which is what I pay for boxed broth. > Yuck, dirty woman. But, still, you love the odor don't you? |
| Hank Rogers <Nospam@invalid.com>: Jul 13 03:51PM -0500 Bruce wrote: >>> Because it's crap and it's made of abused animals. >> My homemade stock is also made from abused animals. > I know. Money > animal welfare. Americans are Ferengis! |
| "cshenk" <cshenk1@cox.net>: Jul 13 06:02PM -0500 Gary wrote: > I mean...everyone here likes to brag about their cooking. > Why use inferior ingredients? > Note: homemade broth is even cheaper This is true and with a crockpot and leftover bones from baked poultry, it's production cost in the home is about 25cents for 2.5 gallons or so and all energy used to cook it. Stovetop would be about 2$ I think. |
| "cshenk" <cshenk1@cox.net>: Jul 13 06:24PM -0500 > amount of onions, garlic, and chili powder is optional as well. But > the chili powder really adds something to it without it turning into > a blow your head off dish. Works for me! I have a pot of it with a mix of Butterbeans (large limas), Black Eyed Peas, and Navy beans (all dried). Big meaty hambone and Knorrs chicken powder plus onion and spices. |
| Bruce <bruce@null.null>: Jul 14 09:03AM +1000 >> yes, yes they do. >> songbird :( >Only because of crop rotation and to add nitrogen. lol |
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