- Butter Chicken - 3 Updates
- Cicchetti and Tapas w/French Bread - 4 Updates
- Copper - 3 Updates
- First Tomato - 7 Updates
- Rolling out crust or biscuits - 4 Updates
- I'm Making Baked Beans Too! - 1 Update
- Chip Sanwich (was: the Sandwich frm Hell) - 1 Update
- Good recipes for beginners - 1 Update
- I feel dumb sometimes - 1 Update
| U.S. Janet B. <JB@nospam.com>: Jul 21 09:53AM -0600 On Mon, 20 Jul 2020 21:08:38 -0700 (PDT), "itsjoannotjoann@webtv.net" >> 1 tablespoon sugar >> 1/2 teaspoon kasoori methi (or dried fenugreek leaves) >You go first, I'm going to pass though, but eagerly await your verdict. You can buy jars of butter chicken or tikka masala to use as simmering sauces. Janet US |
| Dave Smith <adavid.smith@sympatico.ca>: Jul 21 12:05PM -0400 On 2020-07-21 11:53 a.m., U.S. Janet B. wrote: >> You go first, I'm going to pass though, but eagerly await your verdict. > You can buy jars of butter chicken or tikka masala to use as simmering > sauces. That seemed like the way to go for me. I tried ordering it from a local restaurant recently, but their covid take out menu had been pared down. I didn't want to make it from scratch because I had never had it before and had no idea what it was supposed to taste like. My friend is a retired airline pilot who had had it in many places during his career and he recommended the stuff sold at Costco. It turned out to be delicious. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 21 10:15AM -0700 On Tuesday, July 21, 2020 at 10:53:42 AM UTC-5, U.S. Janet B. wrote: > You can buy jars of butter chicken or tikka masala to use as simmering > sauces. > Janet US I'll take your word for it. |
| Bruce <bruce@null.null>: Jul 21 09:09PM +1000 >> correctly? >That's not preaching about what others eat, Bruce. >Bad example. It's preaching about abuse, Gary. Good example. |
| U.S. Janet B. <JB@nospam.com>: Jul 21 09:49AM -0600 On Sun, 19 Jul 2020 10:24:24 -0500, Sqwertz <sqwertzme@gmail.invalid> wrote: >whoredervs, etc... The American equivalent would be peanuts and >pretzels at the bar. >-sw A better example would be the hard boiled eggs, cubes of cheese and whole pickles served at the bars back in the day in Wisconsin. Do they do that anymore? Janet US |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 21 11:06AM -0500 On Tue, 21 Jul 2020 09:49:46 -0600, U.S. Janet B. wrote: > whole pickles served at the bars back in the day in Wisconsin. Do > they do that anymore? > Janet US Yeah, I was trying to think of a bvetter analogy. They used give away some stuff for free but now it's pretty limited to salty mass-produced bagged junk food. I guess a better analogy would be a typical "bar menu" of appetizers and small "entrees" The difference being that here you pay for them individually, whereas in Spain and Italy they're free with drinks. But the cost of drinks is pretty hefty. A friend of mine came back from Italy last year and she said, "When a guy offers to buy you a drink, it's a Big Deal. Because drinks ain't cheap!" (meaning sex is expected if you accept). -sw |
| Dave Smith <adavid.smith@sympatico.ca>: Jul 21 12:25PM -0400 On 2020-07-21 12:06 p.m., Sqwertz wrote: > last year and she said, "When a guy offers to buy you a drink, it's > a Big Deal. Because drinks ain't cheap!" (meaning sex is expected > if you accept). I hope she enjoyed her meal ;-) European prices vary by country, city and neighbourhood. Anything near a major tourist attraction will boost the menu prices way up. A similar meal a few blocks further from the site might be less than half as expensive. I was surprised at breakfast prices when I was in California a few years ago. At the time I could get bacon and eggs with home fries and coffee for $7-8... CDN. Down there I was looking at $12 or more, and coffee was an extra $2.50... American. When we were in Monterry my wife's friend had generously paid for our hotel room, so meals were on me. When the Mastercard bill came in I shocked at the cost of those meals. Breakfast for three was running $75-80. .... and before you ask.... no sex for that. |
| Janet <nobody@home.org>: Jul 21 09:53AM +0100 In article <rf4l3k$nhb$1@dont-email.me>, jay@mail.com says... > > https://i.postimg.cc/RhTyHS1Z/Copper.jpg > > John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian > Copper is beautiful. Are you really going to paint the copper gutters black? His low pitch roof makes copper gutters and downpipes an easy target for thieves. Janet UK |
| jay <jay@mail.com>: Jul 21 10:01AM -0600 On 7/20/20 3:21 PM, Sheldon Martin wrote: > Paints don't adhere well to copper... as copper oxidizes paints flake > off... also different temperature coefficients... copper expands and > contracts more rapidly than paint as temperature changes. Exactly and why would one paint it? Like painting gold jewelry so no one will know it's gold. There is plenty of factory coated black gutter around for probably 1/10 the cost of copper. The patina of copper is beautiful though. Some people like to paint and nip and tuck everything. I have a slat rusty steel fence and it looks great rusty. Will take years for it to rust through. Similar to this one but rather than hardwood mine is 3/16 " steel strap on 4x4 steel post and it's all rusting nicely. https://www.houzz.com/discussions/2645290/need-hardwood-for-a-horizontal-slat-fence-best-price |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 21 11:11AM -0500 On Tue, 21 Jul 2020 10:01:17 -0600, jay wrote: > Similar to this one but rather than hardwood mine is 3/16 " steel strap > on 4x4 steel post and it's all rusting nicely. > https://www.houzz.com/discussions/2645290/need-hardwood-for-a-horizontal-slat-fence-best-price That looks like one of those new Gentrified Fences/properties in Austin that displaced some poor colored or latino family in East Austin or South 5th street. -sw |
| Bruce <bruce@null.null>: Jul 21 09:10PM +1000 >My only bad apple pie was once when I used those damn sour >"Granny Smith" apples. Might have been ok if I had doubled >the amount of sugar. Thus spoke the average American. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 21 06:13AM -0700 On Tuesday, July 21, 2020 at 6:52:51 AM UTC-4, Gary wrote: > My only bad apple pie was once when I used those damn sour > "Granny Smith" apples. Might have been ok if I had doubled > the amount of sugar. Everybody's different. Apple pie is not my fave because it's just sweet. There isn't enough tartness to balance it out. Give me cherry pie any day. Cindy Hamilton |
| Gary <g.majors@att.net>: Jul 21 09:35AM -0400 Cindy Hamilton wrote: > Everybody's different. Apple pie is not my fave because it's just > sweet. There isn't enough tartness to balance it out. Give me > cherry pie any day. Sounds to me then that you might actually like a Granny Smith apple pie if you want tart. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 21 06:54AM -0700 On Tuesday, July 21, 2020 at 9:35:48 AM UTC-4, Gary wrote: > > cherry pie any day. > Sounds to me then that you might actually like a Granny Smith > apple pie if you want tart. Yep. I'd still prefer cherry, though. Since I was a kid, "red" was my favorite flavor. Cindy Hamilton |
| U.S. Janet B. <JB@nospam.com>: Jul 21 09:22AM -0600 >cookbook recipe. >BTW, have you tried a Burger King apple pie yet? I told you >about those long ago. They're not bad at all. Granny Smith are excellent pie apples and I wouldn't use Red Delicious for pie. I wouldn't use Red Delicious for anything -- too mealy. Opposite tastes, you and me. Janet US |
| U.S. Janet B. <JB@nospam.com>: Jul 21 09:26AM -0600 >And, believe it or not...also good with a bit of >freshly shredded extra sharp cheddar cheese. >My two favorite pies are apple and sweet potato. I never understood where the cheddar cheese idea came from. According to Wiki it is a 17th century English thing. Janet US |
| Dave Smith <adavid.smith@sympatico.ca>: Jul 21 11:57AM -0400 On 2020-07-21 11:22 a.m., U.S. Janet B. wrote: > Granny Smith are excellent pie apples and I wouldn't use Red Delicious > for pie. I wouldn't use Red Delicious for anything -- too mealy. > Opposite tastes, you and me. I always thought that Delicious was a misnomer for that apple variety. I don't much care for apples, but Delicious are right at the bottom of the list because of their texture and taste. I sometimes make apple pies, fritters or an Annapolis pudding, a cake covered apple pudding. I use cooking apples, something that will maintain some texture and with a sharp taste. |
| Taxed and Spent <nospamplease@nonospam.com>: Jul 21 04:14AM -0700 >> Sure taught me something. >> https://imgur.com/gallery/jABB1lX > Steve says it's staged, I don't care, it's still funny!! I don't think it is staged. I think Steve is a stooge. |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 21 09:27AM -0500 On Tue, 21 Jul 2020 04:14:09 -0700, Taxed and Spent wrote: >>> https://imgur.com/gallery/jABB1lX >> Steve says it's staged, I don't care, it's still funny!! > I don't think it is staged. I think Steve is a stooge. <yawn> Oh, stop acting like the spurned bitch/Pussy Katz/Bruce. They say stupid things, too, desperately seeking my attention. But hey, no skin off my back. Knock yerself out. =sw |
| Mike Duffy <bogus@nosuch.com>: Jul 21 03:10PM On Tue, 21 Jul 2020 09:27:57 -0500, Sqwertz wrote: > But hey, no skin off my back. Knock yerself out. Perhaps these too are stupid things seeking your attention. I turned up the sound volume, and: 1) No cheesy music. (*) 2) Face out of frame except at video end, despite that face was perfectly 'targeted'. 3) The 'repositioning' of the bowl of flour you speak of is a small fraction of an inch; more a nervous tick. During the launch countdown she similarly pats, re-positions, and adds flour to an already fully floured doughball a few times. 4) I cannot tell what language she speaks. But the tone certainly comes off as authentic. Either that, or she is an exceptional voice actor. This is not likely considering the rudimentary production values in the video as a whole. (i.e. Point #2) (*) Obligatory food reference. |
| Taxed and Spent <nospamplease@nonospam.com>: Jul 21 08:14AM -0700 On 7/21/2020 7:27 AM, Sqwertz wrote: > say stupid things, too, desperately seeking my attention. > But hey, no skin off my back. Knock yerself out. > =sw We all know it bothers you. Why be ashamed of yourself? Come out as what you are! |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 21 09:43AM -0500 So many different ways to make them, I can't decide. So many beans, so little time! https://i.postimg.cc/9M1CRqMJ/Baked-Beans.jpg -sw |
| Gary <g.majors@att.net>: Jul 21 08:39AM -0400 Bruce wrote: > >joe. I rarely have them on hand, though, so I usually do without. > I find it as weird as adding a bit of coca cola to your wine. End of > civilisation kind of behaviour. Noticed how you dragged ME into this conversation. The kangaroo told me that coke with wine is good and it is. Started out liking wine coolers in the 80's but not the weak commercial ones. I would make my own stronger using citrus soda. One day, I was out of citrus but had diet coke so I tried it. Pretty darn good so I kept going with it. You might want to try it before calling it bad. Use a dry white wine. Note: I also tried it with root beer. Don't try that. |
| Gary <g.majors@att.net>: Jul 21 06:54AM -0400 songbird wrote: > Helm wrote: > > Any recommendations? > what do you like to eat? My favorite beginner cookbook was the old Betty Crocker one. Lots of tips for beginners including a spice/herb guide as what goes with what. Many basic recipes. Good too is it's full of color pictures of finished dishes. Makes it nice to browse through at night and get ideas. |
| Janet <nobody@home.org>: Jul 21 10:09AM +0100 In article <7aa43e27-fc8c-4e9d-b98f-ae773597f2feo@googlegroups.com>, itsjoannotjoann@webtv.net says... > > >> >King Oscar brand and have no complaints. > > I've never tried those before, either. > Try them, they are really good if you like sardines. Mashed sardines spread on hot buttered toast, black pepper and a squeeze of lemon juice.... healthy tasty snack. Janet UK |
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