- A Hoppin' John review (was: Re: Boiled peanuts) - 2 Updates
- Old World Roofing was over unloading/setting up equipment and supplies today! - 4 Updates
- Plot thickens on mailbox - 1 Update
- Pizza From Scratch: Part Deux - 5 Updates
- Best VSTD BreakFAST evah! - 2 Updates
- Chapter 11 - 2 Updates
- Need an accurate conversion chart for baking - 2 Updates
- *Baked* buffalo wings? - 3 Updates
- Third Day Old World Roofing - 2 Updates
- Steaks - 2 Updates
| Bruce <bruce@null.null>: Jul 12 03:41AM +1000 On Sat, 11 Jul 2020 06:31:22 -0700 (PDT), "itsjoannotjoann@webtv.net" >> that's an Aussie thing. >Really? It is said quite frequently in the South. >"All y'all get in the car right now!" Ha! |
| Bruce <bruce@null.null>: Jul 12 03:44AM +1000 On Sat, 11 Jul 2020 05:02:23 -0700 (PDT), Cindy Hamilton >> Bacon fat? (How to make it not suited for vegetarians) >Nobody cares about vegetarians. Pork of some kind is traditional >in hoppin' john. If you make a vegetable product, it's not smart to exclude 10-15% of potential buyers by adding animal products. Companies generally care a lot about 10-15% more or less profit. >> Tbqh (Come again?) >> How to ruin something that could have been quite natural and healthy. >If one wants natural and healthy, one makes it from scratch. Lots of canned products only contain the essential ingredient(s). This one sucks. |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 11 12:21PM -0500 On Fri, 10 Jul 2020 20:11:38 -0400, Alex wrote: >> Sorry John, just trying to add perspective. > That might be a 6/12 or steeper. Hard to tell. Plywood prices are > crazy right now. I'll go 6/12 now that's posted more pictures of it. -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 11 12:22PM -0500 On Fri, 10 Jul 2020 05:56:22 -0700 (PDT), John Kuthe wrote: > Yep! And for the new copper gutters. Existing gutters are copper but were madew in the 1920's! > And I didn't get a pic but they have a plastic 'cashew' container full of stainless steel nails! :-) > John Kuthe... Copper gutters <shaking head>/ Oh ferchristsakes - DUH! -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 11 12:31PM -0500 On Sat, 11 Jul 2020 12:22:45 -0500, Sqwertz wrote: >> And I didn't get a pic but they have a plastic 'cashew' container full of stainless steel nails! :-) >> John Kuthe... > Copper gutters <shaking head>/ Oh ferchristsakes - DUH! How much did that bump up the cost of the project, John? -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 11 12:37PM -0500 On Fri, 10 Jul 2020 20:13:44 -0400, Alex wrote: >> I'm almost sure I lost my virginity in a 1984 Dodge Caravan in 1983. > You realize that would be possible, right? Not the virginity part, the > years of the cars. Of course. They're always released a few months early. I know my cars and vans! <snork>. I could very well be the first person to have sex in a Dodge Caravan. Er, I mean Suzi and I. -sw |
| Bryan Simmons <bryangsimmons@gmail.com>: Jul 11 10:35AM -0700 On Wednesday, July 8, 2020 at 5:37:57 PM UTC-5, graham wrote: > > Cindy Hamilton > My absolute favourite is The Merchant of Venice in the version starring > Al Pacino in the title role. I love this movie: https://www.youtube.com/watch?v=mZD2yJMGKXw --Bryan |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 11 09:59AM -0700 On Saturday, July 11, 2020 at 11:06:20 AM UTC-5, GM wrote: > -- > Best > Greg I love how everyone living o.u.t.s.i.d.e. the USA, aka not citizens, have the answers to all our 'problems'. As if they didn't have enough of their own to have time to even read about our er, um, ah 'problems.' Fat Tony eh? Where does the answer to all our problems live? Since he has taken on the persona of a woman (Pamela), is he a cross-dress, too? |
| GM <gregorymorrowchicago07@gmail.com>: Jul 11 10:22AM -0700 > I love how everyone living o.u.t.s.i.d.e. the USA, aka not citizens, have > the answers to all our 'problems'. As if they didn't have enough of their > own to have time to even read about our er, um, ah 'problems.' I really wonder if any of them have actually *visited* the USA... > Fat Tony eh? Where does the answer to all our problems live? Since he > has taken on the persona of a woman (Pamela), is he a cross-dress, too? That is the scuttlebut...Steve Wertz refers to him as a "slob", lol... -- Best Greg |
| Bruce <bruce@null.null>: Jul 12 03:32AM +1000 On Sat, 11 Jul 2020 08:43:18 -0700 (PDT), "itsjoannotjoann@webtv.net" >> time. There is too much strife, tension, violence, guns, hate, conflict, >> etc. >BWAHAHAHAHAHAHAAAAAAAAAA, bending over and busting a gut laughing at you!!! Ah, Joan goes into child mode. |
| Bruce <bruce@null.null>: Jul 12 03:34AM +1000 >> American population think he's a moron. His own family think he's a >> moron. >Just look at what a moron can achieve in the USA. Jealous much? Trump has achieved something? :) |
| Bruce <bruce@null.null>: Jul 12 03:35AM +1000 >> shot. You've become the laughing stock of the whole world. >The whole world is free to laugh at the US. Just know that we are >still the alpha country. Jealous much? What do you think? You can guess only once :) |
| jmcquown <j_mcquown@comcast.net>: Jul 11 01:11PM -0400 On 7/11/2020 12:56 PM, John Kuthe wrote: >> Jill > Dull? Try DELICIOUS! I am a VERY GOOD COOK! I love good food so I learned how to cook at a very young age! Because I am a food addict! > John Kuthe... <yawn> Garlic mashed potatoes every day, all day. No thanks. Jill |
| jmcquown <j_mcquown@comcast.net>: Jul 11 01:30PM -0400 On 7/11/2020 12:56 PM, John Kuthe wrote: >> Jill > Dull? Try DELICIOUS! I am a VERY GOOD COOK! I love good food so I learned how to cook at a very young age! Because I am a food addict! > John Kuthe... Your version of delicious food is extremely dull. Repetition only means you keep trying the same thing over and over. It doesn't mean you got it right. You'd like people to believe you invented garlic mashed potatoes. No, you're just the person who thinks it's special to eat them every single day. With beans and rice. Ugh. You seem to lack the ability to try different foods. What's wrong, did your housemates disappear? Aren't they helping out with food in the kitchen? No more mangos? Where'd they go? You can talk all you want about your VSTD meal. I'll continue to be thrilled that I'm not stuck in a RUT eating the same thing every day. Jill |
| graham <g.stereo@shaw.ca>: Jul 11 11:18AM -0600 On 2020-07-10 9:57 p.m., Leo wrote: > Although I strenuously disagree with your politics, you have terrific > skills in more than one arena. Become a capitalist with "Graham's Bake > and Bowl", or start an Internet business. Thanks, Leo! As I mentioned in another post, I have retired from a professional lifetime of marketing my qualifications etc. and don't relish the thought of starting again - but it seems that I must:-( |
| GM <gregorymorrowchicago07@gmail.com>: Jul 11 10:28AM -0700 graham wrote: > Thanks, Leo! As I mentioned in another post, I have retired from a > professional lifetime of marketing my qualifications etc. and don't > relish the thought of starting again - but it seems that I must:-( You are very talented, your work is of a high standard, quite attractive...the same for your baking skills...I mean that sincerely... Anyways, graham, would you trade one of your lovely bowls for a copy of a Margaret Thatcher bio I am currently reading...??? ;-D -- Best Greg |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 11 10:08AM -0700 On Saturday, July 11, 2020 at 12:54:10 PM UTC-4, Sheldon wrote: > baking, really not more complex than mixing the batter for a box cake. > Like learning anything else becoming a proficient bread baker requires > experience. Not professional bakers. Home bakers. Many home bakers learn to bake from a cookbook. Cindy Hamiltoln |
| Thomas <canope234@gmail.com>: Jul 11 10:25AM -0700 On Friday, July 10, 2020 at 10:16:49 PM UTC-4, dsi1 wrote: > probably right about that. OTOH, beginning bakers should be introduced to and understand the concept that the amount of liquid added to a dough is not measured by volume or weight or even mass. It's measured by the feel of dough in one's hand. This is what I am learning. Still a beginner but making fantastic pizza and bagels. Bagels boiled using malted barley in both dough and water boil Before baking. Keeping a journal for successe and failures. Sallysaddiction has helped. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 11 09:59AM -0700 On Saturday, July 11, 2020 at 12:31:56 PM UTC-4, Sqwertz wrote: > > in butter and Frank's hot sauce. > Shouldn't you call them reheated buffalo chicken breast pieces? Or > call them Wyngs? You can't call them wings if they're not. I should think "Fake" pretty much covers the situation. I don't need to call them much of anything except, "Oh, hey. Let's do _this_ for lunch." Breaded and fried chicken breast strips are sometimes called "boneless wings" in restaurants, which is simply incorrect. Cindy Hamilton |
| jmcquown <j_mcquown@comcast.net>: Jul 11 01:10PM -0400 On 7/11/2020 12:31 PM, Sqwertz wrote: > I would argue that deep frying is not an essential or necessary part > of the requirements for buffalo wings. > -sw A long, long time ago... I made some excellent buffalo-style wings in the oven. Okay, actually under the broiler in my electric oven. I used a slotted broiler pan and set the oven shelf very low. I lined the broiler pan with foil for easy cleanup. I cut the wings, separated the "drummie" from the wing. Discarded the tips, they aren't worth the time, no not even for stock. I tossed the wings and drummies in a mixture of melted butter with Tabasco Sauce then dredged in seasoned flour. Let them set on waxed paper. I arranged them on the slotted broiler pan and put them under the broiler. Brushed with the butter and Tobasco sauce. I do think the dredging in flour helped with the crisping when I cooked them under the broiler. I don't recall the exact time but I'm thinking 25 minutes and constant basting. They came out nicely crispy, delicious, and no deep frying. I wouldn't bother with it again because chicken wings are way too much work for what little meat you get. Jill |
| Thomas <canope234@gmail.com>: Jul 11 10:17AM -0700 I do the frequently in my toaster oven. On little rach that fits in the provided pan. Turn after 20 min. Sauce at the end. Crispy as fried. |
| John Kuthe <johnkuthern@gmail.com>: Jul 11 08:38AM -0700 On Saturday, July 11, 2020 at 10:09:51 AM UTC-5, jmcquown wrote: > Noir didn't like your "lavender" deck. You said you wished you'd never > bought the house and wanted to sell it. Flip-flop much? > Jill Nope, this is my Retirement Home! I will DIE in this house! That's why I paid CASH for ity and am gettign all this work done! Some my own Sweat Equity too https://i.postimg.cc/vBYPNkJ4/High-Painting.jpg First coat of very light blue inside the front door. John Kuthe... |
| Derek Vinyard <skinhead@historyx.org>: Jul 11 12:06PM -0500 On Sat, 11 Jul 2020 08:38:47 -0700 (PDT), John Kuthe wrote: > Nope, this is my Retirement Home! > I will DIE in this house! That's why I paid CASH for ity and am > gettign all this work done! You may have paid cash for two years ago but don't lie about not having to mortgage it to pay for the roof. You're out of money for those of us keeping track. -sw |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 11 10:02AM -0700 On Saturday, July 11, 2020 at 11:43:35 AM UTC-4, Sheldon wrote: > least a week ago... canned are processed within an hour of harvest, in > fact all canned vegetables the same, more nutritious than so-called > fresh from the produce section... But overcooked and not worth my time or money. Canned mushrooms are leathery and metallic-tasting. Other canned vegetables are mushy and bland. Canned tomatoes are ok, and oddly enough canned corn. No, thank you. Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 11 10:04AM -0700 On Saturday, July 11, 2020 at 12:32:51 PM UTC-4, jmcquown wrote: > be able to find turkey, brined or not, in the middle of July? What does > any of this have to do with Thanksgiving or Christmas or dsi1's claims > he can no longer quick defrost a turkey? Demand for whole turkey peaks around Thanksgiving and Christmas and is nearly nonexistent in the summer. There's one grocery store here that has any at all right now, and they're all huge 20+ pound toms, probably left over from last Christmas. Cindy Hamilton |
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