- Cucumber sandwich for lunch - 2 Updates
- Garish kitchen accessory - 1 Update
- I get my 100% electric Nissan Leaf back in a few days! - 3 Updates
- "Full American Breakfast" (for Lunch+Dinner) - 3 Updates
- Not a VSTD meal (pic) - 2 Updates
- What to do with red wine that's too sweet - 2 Updates
- Soffit, fascia and copper guttering - 3 Updates
- OT Beer - 1 Update
- I have NEVER SEEN a FAT Vegetarian! Eating MEAT make one fat! - 2 Updates
- OT: The acme of Covid fashion - 2 Updates
- Pickled and Spiced Beef Tongue - 2 Updates
- Copper Nail - 2 Updates
| Sheldon Martin <penmart01@aol.com>: Jul 27 09:13PM -0400 On Mon, 27 Jul 2020 20:21:04 -0400, Boron Elgar >>Janet US >The cukes are going wild this year. I just put up a gallon of fridge >pickles and can repeat that effort a couple more times tomorrow. What are "fridge pickles"? I put up fermented pickles but those are kept at room temperature and don't go into the fridge until fermented to a point I want, could take 3-4 weeks for half sours, some like full sours and that can take 5-6 weeks and longer. Once placed in he fridge fermentation stops. I've been preparing pickles all my life but I've never heard the term "fridge pickles"... most pickles sold at market are cooked, canned, and never refrigerated. Those are what fast food joints use on their mystery meat burgers, disgusting, not even pickles. Real fermented pickles are never placed in a sandwich/burger, always served on the side... properly fermented are the best part of the meal. Besides the mystery meat burgers another reason I don't eat at fast food joints, those disgusting canned pickles. |
| U.S. Janet B. <JB@nospam.com>: Jul 27 09:28PM -0600 On Mon, 27 Jul 2020 20:21:04 -0400, Boron Elgar >>Janet US >The cukes are going wild this year. I just put up a gallon of fridge >pickles and can repeat that effort a couple more times tomorrow. Yes they are. Last year was hard to get them going and this year I will be doing some fridge pickles as well. I may add some zuke pickles in there as well. My dill is ready to go. Janet US |
| Leo <leoblaisdell@sbcglobal.net>: Jul 27 08:16PM -0700 I may have mentioned that my wife sews...a lot. This loud KitchenAid cover is now the brightest item in the kitchen. Is or isn't there a mixer underneath it? I should have told her that black or white fabric would be fine. <https://postimg.cc/r05GzPq4> leo |
| John Kuthe <johnkuthern@gmail.com>: Jul 27 05:52PM -0700 On Monday, July 27, 2020 at 7:15:48 PM UTC-5, Bruce wrote: > He knows it and has said so. But he's prepared for the sustainable > future, depending on how fast or slow the US is in transitioning to > sustainable sources. Exactly! Me and my house, 100% ready for the 21st Century! John Kuthe... |
| Hank Rogers <Nospam@invalid.com>: Jul 27 08:41PM -0500 John Kuthe wrote: >> $4K of repairs on a car worth ~6-8K$ is pretty borderline... > Not buying and burning gasoline is my Leaf's main feature! And I love not buying or burning gasoline! I rode my bicycle a lot when gasoline got over $3/gal and not buying/burning gasoline is the coolest! > John Kuthe... Much better to buy coal fired electricity. |
| Barbie Achtung <illbbach@hotmail.com>: Jul 27 10:11PM -0500 On Mon, 27 Jul 2020 15:02:47 -0700 (PDT), John Kuthe wrote: > I am NOT having any bodywork done as the mechanical repair will cost me about $4000. So now INF-MPG will wear the scar inflicted by a probably stolen White car! And I know it was a white car as it's a very busy intersection at 5PM and other drivers stopped got out to get pieces of the White car out of the road! > Fucking car thieves! :-( > John Kuthe, ClimAte Anarchist, Suburban Renewalist and Vegetarian Your used Leaf now cost more than a new one. I've got $1,000 CASH for anybody that rams into him next week and runs. Police never investigate those things anyway. |
| bruce2bowser@gmail.com: Jul 27 06:12PM -0700 Grits, eggs and hash browns... a great breakfast. |
| Hank Rogers <Nospam@invalid.com>: Jul 27 08:51PM -0500 Bruce wrote: >> The first time I had grits was in Virginia in the mid 90s. I thought >> they were delicious. > What was the weather like that day? Cold and windy ... a terrible day for casual butt sniffing. |
| Hank Rogers <Nospam@invalid.com>: Jul 27 09:23PM -0500 jmcquown wrote: > in Pennsylvania during the Depression. He didn't eat Scrapple on > any Navy ships. > Jill Of course not silly. Marines were never allowed on navy ships! Remember? |
| Leo <leoblaisdell@sbcglobal.net>: Jul 27 06:43PM -0700 On 2020 Jul 26, , jmcquown wrote > of Parmesan cheese. Under the broiler for a few minutes to finish it > off. Vegetable sides will be lightly steamed broccoli. Again, not STD > or remotely VSTD. Definitely not B O R I N G. :) It's my birthday dinner. Congratulations, and many happy returns! leo |
| Leo <leoblaisdell@sbcglobal.net>: Jul 27 06:46PM -0700 On 2020 Jul 26, , Bruce wrote > and his then partner. She made nasi goreng with chicken fillets. They > didn't know I didn't eat meat. I said nothing and ate it. I hadn't > seen him for 5 years and didn't want to be difficult. Yabbut, nazi goering? Even I wouldn't have eaten that. |
| graham <g.stereo@shaw.ca>: Jul 27 06:54PM -0600 >> The only thing to do with cheap, sweet, red wine is to pour it down the >> sink! > It's not against the law to just add dry wine to it. But only cheap dry wine! Really, life is far too short to drink bad wine! |
| Bryan Simmons <bryangsimmons@gmail.com>: Jul 27 06:40PM -0700 On Monday, July 27, 2020 at 7:29:35 PM UTC-5, Bruce wrote: > >Seriously, if you start a vegetarian thread, I'll add to it, in my own limited way, and others might do so as well. As bloodthirsty as I am, I consider my "signature dish" to be spinach with Gouda and heavy cream. More than once, after describing it, I was asked what you dip into it, and my answer was, "A fork." You being a pescatarian, I'd suggest corn meal dredged tilapia, cut into small pieces. the thicker parts cut to the thinness of fish sticks, and deep fried at 275F, then doused with salt, white pepper and lemon or lime juice, with side being only my cheesy spinach. > I haven't had corn meal of flour dredged fish for ages. Sounds good, > as does spinach with Gouda. Do it. Boil the spinach, press every bit of water out in a colander, and add nothing but heavy cream and cheese. It's divine. > >Just don't fry in crappy soybean or canola oil. > We use olive oil and sometimes peanut oil. I use peanut for deep frying because I got a bunch of it really cheap. I use olive oil, but only when I want the flavor of olive oil. I can't imagine being a pescataraian, and not having a deep fryer dedicated to frying fish. However you feel about Steve, he challenged folks to get on topic, and post about cooking, and I agree. Vegetarian cooking is not about emulating meat dishes, but about dishes that happen to not include meat. --Bryan |
| Hank Rogers <Nospam@invalid.com>: Jul 27 08:21PM -0500 John Kuthe wrote: >> in his yard. > Of course they are. But not connected to or delivering gas to anything here! > John Kuthe... Spire gas co. still has their crap on your property. Only solution is dig it up and remove it. |
| John Kuthe <johnkuthern@gmail.com>: Jul 27 06:37PM -0700 On Monday, July 27, 2020 at 8:21:54 PM UTC-5, Hank Rogers wrote: > > John Kuthe... > Spire gas co. still has their crap on your property. > Only solution is dig it up and remove it. I don't care. It delivers NO gas. John Kuthe... |
| John Kuthe <johnkuthern@gmail.com>: Jul 27 06:38PM -0700 On Monday, July 27, 2020 at 6:04:06 PM UTC-5, Alex wrote: > > John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian > How in the hell did they get that big truck back to your garage without > crashing into your house? I hit my house ONCE! Give it a rest! John Kuthe... |
| Hank Rogers <Nospam@invalid.com>: Jul 27 08:38PM -0500 Bruce wrote: >> Hahaha. You're right. I didn't. I wouldn't even know what police to call! > Not everybody uses their real name here. Maybe there's another Julie, > who posts under another name. Which brings me back to Dave Smith. Maybe dave will stop by so you can get a good long whiff. I think he's your favorite. |
| Hank Rogers <Nospam@invalid.com>: Jul 27 08:29PM -0500 Bruce wrote: > Nailed what? That Greg Sorrow knows 4 chain smoking vegans? So what? > Besides, this is the guy who posts here under other people's names. > You believe what he says? You take a lowlife like that seriously? <*SNIFF*> |
| Hank Rogers <Nospam@invalid.com>: Jul 27 08:33PM -0500 jmcquown wrote: > have been. I often eat meatless meals but I don't crow about them. > I also don't go on rants about eating meat. > Jill Indeed. That's Druce's job. |
| Bryan Simmons <bryangsimmons@gmail.com>: Jul 27 05:52PM -0700 On Monday, July 27, 2020 at 5:51:26 PM UTC-5, Alex wrote: > > But maybe not cannabis RNs > I they were supposed to be washed they wouldn't be in short supply. You can buy KN95 or FFP2 respirators. I wear an FFP2 every day at work, and I use them for many days, rotating them out when they get too smelly. I was threated with getting beat up today by a coworker for calling attention to him not wearing a face covering. I could have gotten him fired, but everyone is really stressed right now, and many folks aren't acting rationally. I'm kind of a pariah because of my outspokenness, but they can't fire me (or would be very foolish to do so) because I'm extremely productive, and the persons who are not properly masking are doing so in violation of an executive order from our County government. I love my job, except for the danger that I'm put in by the non-compliance with masking and social distancing that is mandated by County government, albeit not enforced, so far. This virus is almost exclusively transmitted through airborne droplets and particles, and the infective dose is pretty small. I am quite fond of my existence. Yeah, I eat too much and drink too much, and consequently am overweight, but I do what I can to minimize transmission of the virus. Covering the face is where it's at, the best tool we have until there's a vaccine. --Bryan |
| John Kuthe <johnkuthern@gmail.com>: Jul 27 06:24PM -0700 On Monday, July 27, 2020 at 7:53:03 PM UTC-5, Bryan Simmons wrote: > I love my job, except for the danger that I'm put in by the non-compliance with masking and social distancing that is mandated by County government, albeit not enforced, so far. > This virus is almost exclusively transmitted through airborne droplets and particles, and the infective dose is pretty small. I am quite fond of my existence. Yeah, I eat too much and drink too much, and consequently am overweight, but I do what I can to minimize transmission of the virus. Covering the face is where it's at, the best tool we have until there's a vaccine. > --Bryan I like the cheap little paper spit protectors that my work gives me. I wear one for lawn care even, just to not breathe as much of Mother Gaia's Garden when I'm playing in it! John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian |
| Leo <leoblaisdell@sbcglobal.net>: Jul 27 05:56PM -0700 On 2020 Jul 26, , Sqwertz wrote > Yeah, it's pretty hard to mistake a beef tongue for ... anything but > a tongue :-) My mom used to cook beef tongue about twice a year. When simmered for several hours, the meat shrank from the skin, or the skin swelled. The skin almost looked like a stiff gelatin case and was easily removed. I liked the tongue itself. It had an almost crisp texture, but the muscle behind it might as well have been ordinary stew meat. I haven't seen beef tongue where I shop in over twenty years. They used to, and may still, sell lambs tongue occasionally. I never tried that, and the cow tongue I cooked for my wife, just once, grossed her out, so... leo |
| bruce2bowser@gmail.com: Jul 27 06:08PM -0700 +1 |
| John Kuthe <johnkuthern@gmail.com>: Jul 27 05:43PM -0700 https://i.postimg.cc/hGCzQwkb/Copper-Nail.jpg John Kuthe, Climate AnArchist, Suburban Renewalist and Vegetarian |
| John Kuthe <johnkuthern@gmail.com>: Jul 27 05:43PM -0700 https://i.postimg.cc/hGCzQwkb/Copper-Nail.jpg John Kuthe, Climate AnArchist, Suburban Renewalist and Vegetarian |
| You received this digest because you're subscribed to updates for this group. You can change your settings on the group membership page. To unsubscribe from this group and stop receiving emails from it send an email to rec.food.cooking+unsubscribe@googlegroups.com. |
No comments:
Post a Comment