- Picked tomatoes today ! - 2 Updates
- Butter Chicken - 1 Update
- Tiles back on! - 1 Update
- Copper - 4 Updates
- Making my Baked Beans now! - 3 Updates
- Front Porch BROWN! - 1 Update
- Kimchee fix - 2 Updates
- I feel dumb sometimes - 5 Updates
- Long Hot Pig (Stromboli) - 4 Updates
- The WHOLE Front Porch is BROWN NOW! - 1 Update
- First Tomato - 1 Update
| "cshenk" <cshenk1@cox.net>: Jul 20 06:06PM -0500 Snag wrote: > there , and there are some half-ripe fruits on some of them . I see > some BLT's coming in a week or so . Fresh tomatoes and bacon are two > of my wife's favorite foods ... I kinda like 'em too ! My lettuce is dying off in the heat. I'll wait to end August and replant it. Normally can crop until November here. |
| "cshenk" <cshenk1@cox.net>: Jul 20 06:11PM -0500 Gary wrote: > Home grown tomatoes are best for everything. Even homegrown > chopped and frozen until winter are so superior to any > canned tomatoes. I do that too when I have a glut. I just wash and put in a ziplock. On defrosting, the skins slip right off easily. |
| Dave Smith <adavid.smith@sympatico.ca>: Jul 20 07:10PM -0400 I always wanted to try butter chicken. I sort of had some tonight. Last week I picked up a two pack of butter chicken sauce at Costco. Today I picked up a couple chicken breasts, cubed the meat, sauteed it in butter and then added the sauce and simmered for 5 minutes. I cooked some Basmati rice and steamed beans. Simple and delicious. I may look up a proper recipe and make it from scratch. |
| Alex <Xela777@gmail.com>: Jul 20 07:09PM -0400 cshenk wrote: > For me, I can make the final payments on my 2018 Nissan Rogue, or wait > for next month to do that (next car payment due 2023) and fix it for my > friend. I chose to fix it for my friend. Nice! |
| jmcquown <j_mcquown@comcast.net>: Jul 20 05:55PM -0400 On 7/20/2020 5:48 PM, John Kuthe wrote: >> already charged you for it; it's your copper. >> Jill > It's a very good neighborhood! People know me and they know I love all people, treat them all with care and respect. Uh huh. You still haven't answered the question. Why did they leave that roll of copper sitting out? Jill |
| Pamela <pamela.poster@gmail.com>: Jul 20 11:22PM +0100 On 15:03 20 Jul 2020, jmcquown said: > sitting out? If I were you I'd lock it in the basement. They've > already charged you for it; it's your copper. > Jill Copper is also the most protective metal against Covid. The virus dies on it within hours compared to days for stainless steel. |
| John Kuthe <johnkuthern@gmail.com>: Jul 20 04:06PM -0700 On Monday, July 20, 2020 at 5:23:11 PM UTC-5, Pamela wrote: > > Jill > Copper is also the most protective metal against Covid. The virus dies on > it within hours compared to days for stainless steel. Good! My house is negative for Covid-19 so the copper is good! John Kuthe... |
| Bruce <bruce@null.null>: Jul 21 09:08AM +1000 On Mon, 20 Jul 2020 16:06:49 -0700 (PDT), John Kuthe >> Copper is also the most protective metal against Covid. The virus dies on >> it within hours compared to days for stainless steel. >Good! My house is negative for Covid-19 so the copper is good! Are you allowed/able to have tenants during this crisis? |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 20 03:02PM -0700 On Monday, July 20, 2020 at 2:30:49 PM UTC-5, Bruce wrote: > >> They don't want people to know they're going bald. > >Actually no. They all have full heads of hair. > That's what they want you to think. You can see the hair on their heads to discern if they're going bald or not. |
| Bruce <bruce@null.null>: Jul 21 08:18AM +1000 On Mon, 20 Jul 2020 15:02:26 -0700 (PDT), "itsjoannotjoann@webtv.net" >> That's what they want you to think. >You can see the hair on their heads to discern if they're going bald or >not. You and I know that, but they don't :) |
| "cshenk" <cshenk1@cox.net>: Jul 20 06:05PM -0500 Gary wrote: > It's not been a fun summer at all so far. I'm just so thankful > that I don't have to work outside all day in this like I did > for so many years. arrghh I would be too! Fortunately I acclimate pretty well so right now outside at 90F doesn't bother me much. |
| Hank Rogers <Nospam@invalid.com>: Jul 20 05:39PM -0500 Bruce wrote: >> decades, they had developed a reputation for high quality cars, >> motorcycles, cameras and many other consumer products. > Gosh, Dave, we'd never had known that if you hadn't told us. I know! And you would never have had that opportunity to sniff his ass one more time !!!! |
| "cshenk" <cshenk1@cox.net>: Jul 20 05:15PM -0500 Silvar Beitel wrote: > Possible RFC thread? > [2] Seriously? Who woulda thought Napa cabbage would disappear from > (USA) store shelves in a pandemic? Just types not grown locally to you may be sporadic. Since Virginia Beach area has significant land farms, we haven't had a lack of much produce. Local apples kicking in too but we have 2 trees of them so rarely buy any. |
| "cshenk" <cshenk1@cox.net>: Jul 20 05:37PM -0500 dsi1 wrote: > I have made that using the same recipe. My wife said that it tasted > like the kim chee her mom used to made - that's pretty much all I > needed to know. https://www.amazon.com/photos/shared/7Rw8k_5RS2aitlHTcmvh3A.UWjdJ9z_rGxki5qKgZ2-kc I make a similar one too. Less on the hot red paste and we normally do it what I call 'Japan style' (it isn't really, just was common to find there). It's a fresh vs fermented one and left fairly salty. Nicely crunchy too. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 20 02:56PM -0700 On Monday, July 20, 2020 at 2:39:56 PM UTC-5, Hank Rogers wrote: > > I love sardines and no Costco within a reasonable distance. I buy the > > King Oscar brand and have no complaints. > Too rich for my blood. Aren't those about 3-4 dollars per can now? I buy when they're on sale for about $1.99 as they are a little pricey. I can remember when the brand Possum was 10¢ a can. Of course, gasoline was also 25¢ a gallon, too. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 20 02:59PM -0700 On Monday, July 20, 2020 at 4:02:51 PM UTC-5, dsi1 wrote: > You'll no doubt enjoy some stinkin' Korean anchovy. It's added to kim chee to give it a little "added depth." I'll run it through a screen before adding it to the kim chee to break it up. The fish just disintegrates - thank God! > https://www.amazon.com/photos/shared/6mSG3me6TOKklqcUHqKFYA.HaE1zVa1S8ac9isSBvhbd1 How would anchovy paste in a tube work in your kimchee? |
| Bruce <bruce@null.null>: Jul 21 08:16AM +1000 On Mon, 20 Jul 2020 14:53:15 -0700 (PDT), "itsjoannotjoann@webtv.net" >skin bothers you. They also offer them with sliced jalapeno peppers >in the can with the little fishes. >https://i.postimg.cc/kGWRKCtd/King-Oscar-Sardines.jpg We have that brand too. They're not filleted. If they were, it would say so. Maybe you just eat it all. Most people do. Everything has become mushy from the canning process, even the main bone. I'm just finicky. Once, at Aldi, I saw filleted canned sardines. We bought dozens of cans, because they're a rarity. >Boy, your sardines would put me off eating them forever. You have been eating them forever. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 20 03:32PM -0700 On Monday, July 20, 2020 at 5:16:51 PM UTC-5, Bruce wrote: > say so. Maybe you just eat it all. Most people do. Everything has > become mushy from the canning process, even the main bone. I'm just > finicky. I've got two different cans of King Oscar sardines here. One says skinless & boneless and was about a dollar more than the wild-caught sardines which do have the tails. Next time I eat a can of the wild -caught I'll have to examine them closely to see if they're deboned. The skinless & boneless can though is lower in fat, cholesterol, sodium, etc. |
| Bruce <bruce@null.null>: Jul 21 08:37AM +1000 On Mon, 20 Jul 2020 15:32:04 -0700 (PDT), "itsjoannotjoann@webtv.net" >-caught I'll have to examine them closely to see if they're deboned. >The skinless & boneless can though is lower in fat, cholesterol, >sodium, etc. Yes, that's what I meant. I'd like to buy and eat "skinless & boneless". I almost never see it here. Of course, it won't kill me to buy the regular ones and clean them myself. But there's also canned mackerel and that's always cleaned, in the small cans at least. |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 20 03:28PM -0500 Stromboli with hot fennel sausage, salami, shrooms, onion, erbs, fresh garlic, black pepper, motz, provolone, and peckerino romano. https://i.postimg.cc/RhvBWtWF/Lon-g-Hot-Pig-Strombolii-Whole.jpg https://i.postimg.cc/RhGzK0tT/Long-Hot-Pig-Stromboli.jpg -sw |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 20 03:07PM -0700 On Monday, July 20, 2020 at 3:28:52 PM UTC-5, Sqwertz wrote: > https://i.postimg.cc/RhvBWtWF/Lon-g-Hot-Pig-Strombolii-Whole.jpg > https://i.postimg.cc/RhGzK0tT/Long-Hot-Pig-Stromboli.jpg > -sw Did you make the bread it's wrapped in? |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 20 05:24PM -0500 On Mon, 20 Jul 2020 15:07:57 -0700 (PDT), itsjoannotjoann@webtv.net wrote: >> https://i.postimg.cc/RhvBWtWF/Lon-g-Hot-Pig-Strombolii-Whole.jpg >> https://i.postimg.cc/RhGzK0tT/Long-Hot-Pig-Stromboli.jpg > Did you make the bread it's wrapped in? 400gr Italian tipo 00 flour, 260 ml warm water, 3 grams instant yeast, 8 grams of salt. -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 20 05:27PM -0500 On Mon, 20 Jul 2020 15:28:49 -0500, Sqwertz wrote: > fresh garlic, black pepper, motz, provolone, and peckerino romano. > https://i.postimg.cc/RhvBWtWF/Lon-g-Hot-Pig-Strombolii-Whole.jpg > https://i.postimg.cc/RhGzK0tT/Long-Hot-Pig-Stromboli.jpg I fucked up and forgot the sauce (I blame Julie for that), plus I could have used more filling. Sauce on the side. I don't make them often enough to get the rolling down - but I shouldn't have left that leading edge uncovered - only the far seam edge. The quality fillings made up for it. -sw |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 20 03:11PM -0700 On Monday, July 20, 2020 at 2:36:10 PM UTC-5, Hank Rogers wrote: > Just got back from the deplorable's walmart. Got a gallon of milo's > sweet tea, but I'm going to add more sugar. > <sniff> Stop in at Captain D's some time and pick up a gallon of their sweet tea and tell me what you think of it. When I'd eat-in before the quarantine I always managed to slosh as I walked out. |
| Bruce <bruce@null.null>: Jul 21 08:06AM +1000 >> > Eggs are popular worldwide >> Tomatoes were in China before the USA existed. What's your point? >Umm, no, China seemed to only get them in the early 19th century. "seemed to" is cshenk speak for "I'm completely clueless but that doesn't stop me from talking". "The tomato was introduced to China, likely via the Philippines or Macau, in the 1500s." <https://en.wikipedia.org/wiki/Tomato> |
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