Monday, July 13, 2020

Digest for rec.food.cooking@googlegroups.com - 25 updates in 13 topics

Gary <g.majors@att.net>: Jul 13 06:47AM -0400

dsi1 wrote:
> I don't pay much mind when people say bad things about other
> people. That's just not a wise thing to do. I can get my
> bearings on other people just by reading their posts.
 
It's usually the chronic bullies that lose face, imo.
Revealing their dark side is not a good thing to do.
Bruce <bruce@null.null>: Jul 13 08:59PM +1000

>> bearings on other people just by reading their posts.
 
>It's usually the chronic bullies that lose face, imo.
>Revealing their dark side is not a good thing to do.
 
No, but since they feel they get support from the other sadistic
vultures, they think they're on the right track.
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 13 02:50AM -0700

On Sunday, July 12, 2020 at 8:33:40 PM UTC-4, John Kuthe wrote:
> This is thirsty old wood!
 
> https://i.postimg.cc/XJJ0hXwM/Three-coats.jpg
 
> John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian
 
That's a very cold color. Why not a warm ivory or something that
would harmonize better with the floor color?
 
Cindy Hamilton
Gary <g.majors@att.net>: Jul 13 06:49AM -0400

Cindy Hamilton wrote:
 
> > John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian
 
> That's a very cold color. Why not a warm ivory or something that
> would harmonize better with the floor color?
 
One should always consider the entire room or area.
Warm colors are reds, browns and off-whites.
Cool colors are blues and greens.
 
Choice is just a matter of preference.
 
I prefer the cool colors, mix of blue and green pastels and
combined with white ceiling and woodwork.
 
John's blue color would look good for walls along
with white woodwork (and ceiling)
 
There are apps now where you can take a picture, do a
little selecting work, then view your room easily using
a combination of colors. Takes the guess work out of
what you might be happy with.
 
Right now, John's door color clashes with his brown
walls.
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 13 02:43AM -0700

On Sunday, July 12, 2020 at 6:29:54 PM UTC-4, Pamela wrote:
> a dish rather than flavour.
 
> Why start with a cut of beef so fat-free that it needs to be served with
> cheese?
 
Brisket isn't fat-free, unless you trim the entire fat cap.
 
A Reuben sandwich is traditionally made with a cheese similar to
gruyere.
 
If you want to complain about the fat, go for the Russian dressing.
It's mostly mayonnaise.
 
Cindy Hamilton
Gary <g.majors@att.net>: Jul 13 06:00AM -0400

Hank Rogers wrote:
> >> cheese?
 
> > Maybe the cheese swamp also adds extra salt.
 
> That's why we serve everything with gallon containers of sweet tea.
 
Just a reminder, Hank. I don't remember Bruce saying, "a gallon."
But he did say, "a bucket of." And that was for any amount over
16 ounces.
 
My everyday water glass (plastic) holds 32 ounces to the rim.
I don't consider that to be 2 buckets full of water.
 
At least in the USA, a bucket normally indicates a gallon.
Pamela <pamela.poster@gmail.com>: Jul 13 11:25AM +0100

On 10:43 13 Jul 2020, Cindy Hamilton said:
 
 
> If you want to complain about the fat, go for the Russian dressing.
> It's mostly mayonnaise.
 
> Cindy Hamilton
 
Gruyere would make a good choice, assuming you like that sort of flavour. I
was referring to extremely bland cheeses like Jack which add no taste but
only texture and fattiness.
Gary <g.majors@att.net>: Jul 13 06:47AM -0400

Cindy Hamilton wrote:
> If you want to complain about the fat, go for the Russian dressing.
> It's mostly mayonnaise.
 
My favorite dressing is mostly mayonnaise.
About 2/3 mayo to 1/3 ketchup.
My favorite on salad eaten with spaghetti or lasagna.
On the same plate too. That dressing is good with
the red sauce.
Gary <g.majors@att.net>: Jul 13 05:35AM -0400


> > John Kuthe...
 
> What type of paint are you using that you're having to wait hours between
> coats?
 
Actually Joan, even the quicker drying water-based paints
should alway get an overnight dry. They dry very quickly
to the touch but applying a 2nd coat too soon will soften
the first coat and... not good.
 
The surface drys fast then slows down the drying of
what's underneath.
 
Many small jobs might take about 6 hours total to
apply 2 coats but you don't do it all in one day.
Better to make it a 2 'half days' job.
Gary <g.majors@att.net>: Jul 13 06:00AM -0400

Dave Smith wrote:
> design,one of those sturdy old clothers hangers. Grab the middle of the
> bottom part, pull it out like drawing a bow and arrow, then bend it over
> in the corner.
 
The wire handles on an old paint bucket work well.
They're stronger than coat hanger wire.
I actually prefered them over the store bought "pot hooks."
I'll send a pic of one later if I remember to.
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 13 03:19AM -0700


> > What kind of paint do you use that you don't have to wait hours for it
> > to dry? Paint with added wet suppressant perhaps?
 
> Water-based paints don't take hours to dry before it gets a second coat.
 
Dry to the touch in 1 hour. Minimum 4 hours before recoating. I'm
usually happy to wait more than four hours. It's not a race.
 
Cindy Hamilton
Gary <g.majors@att.net>: Jul 13 06:47AM -0400


> > What kind of paint do you use that you don't have to wait hours for it
> > to dry? Paint with added wet suppressant perhaps?
 
> Water-based paints don't take hours to dry before it gets a second coat.
 
They do. Read my other post on the subject.
 
They dry to the touch quickly but not completely hard.
Go over too soon and your second coat can start taking
off the first coat. Especially in corners where the paint
is heavier and much slower drying.
songbird <songbird@anthive.com>: Jul 13 06:38AM -0400

Bruce wrote:
> On Sun, 12 Jul 2020 15:50:27 -0700 (PDT), bruce2bowser@gmail.com
> wrote:
...
>>Then you'd love pasta with plain old tomato sauce. That will give you a world of energy a day or so later.
 
> As in keeps you running to the toilet?
 
if your digestive system is that screwed up what
can you eat that doesn't bother you?
 
tomatoes and pasta are a staple food here and have
been my whole life.
 
i like it best when the pasta is still firm and
it is just made fresh so there is still some tomato
juice. a few dabs of butter melted on top. nothing
else needed. simple and good food. :)
 
until we run out of home grown tomatoes. :(
 
 
songbird
songbird <songbird@anthive.com>: Jul 13 06:31AM -0400

cshenk wrote:
...
> John, talking soy beans here. Mega food crop and adds nitrogen to the
> soil. Used in rotation cropping. They don't burn down rainforests for
> this one.
 
yes, yes they do.
 
 
songbird :(
"Julie Bove" <juliebove@frontier.com>: Jul 12 09:18PM -0700

"Hank Rogers" <Nospam@invalid.com> wrote in message
news:reg85g$jkd$1@gioia.aioe.org...
>> get, it's not stuff I use. Like juice. I do have some of their
>> seasonings. Might look for Sofrito next time I shop.
 
> Check in mexican grocery stores.
 
None of those that I know of.
Daniel <me@sci.fidan.com>: Jul 13 01:25AM -0700

I intend to once I find where they are stocked.
 
 
 
--
Daniel
 
Visit me at: gopher://gcpp.world
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 13 03:15AM -0700

On Sunday, July 12, 2020 at 6:37:51 PM UTC-4, GM wrote:
> Yup...I just ordered a BIG FAT LOAD of Goya products on Amazon for myself and to donate to several charities...YOU should, too...PISS off a LIBTARD like 'progressive' Rep. Alexandria Ocasio-Cortez TODAY...!!!
 
Nah. I don't like the way Unanue is claiming that the boycott
represents an infringement of his First Amendment rights.
 
Cindy Hamilton
Sqwertz <sqwertzme@gmail.invalid>: Jul 12 11:49PM -0500

On Sun, 12 Jul 2020 07:55:22 -0700 (PDT), Cindy Hamilton wrote:
 
 
>> I wonder if Pizza Hut and Dominoes deep fry and then bake their wings.
 
> The evidence suggests that Pizza Hut only bakes them. I don't eat
> Domino's.
 
Pizza Hut iunstalled deep fryers in all the restaurants in the early
201x's so they could co-locate and/or serve the same wings as
WingStreet. They used to bake them in the pizza oven prior to that.
 
-sw
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 13 03:09AM -0700

On Monday, July 13, 2020 at 12:49:21 AM UTC-4, Sqwertz wrote:
> 201x's so they could co-locate and/or serve the same wings as
> WingStreet. They used to bake them in the pizza oven prior to that.
 
> -sw
 
Hmm. I wonder why they're so flabby.
 
Cindy Hamilton
Sqwertz <sqwertzme@gmail.invalid>: Jul 12 11:09PM -0500

On Sun, 12 Jul 2020 05:32:20 -0400, Gary wrote:
 
 
> Rather than writing as "mean Jill," you could have
> offered a recipe idea. Or you could have just not
> responded at all.
 
Sound like Gary didn't get laid again last night.
 
-sw
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 13 03:07AM -0700

On Sunday, July 12, 2020 at 7:21:24 PM UTC-4, Julie Bove wrote:
> Italy and clearly it was something made here as it had the red and white
> checkered tablecloth underneath it as well as a shaker of Kraft Parmesan
> cheese.
 
If you think all Italian pizzas have thin crust, you don't know jack.
Check out Sicilian pizza.
 
Cindy Hamilton
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 13 02:57AM -0700

On Sunday, July 12, 2020 at 6:51:23 PM UTC-4, Jeßus wrote:
> Rice porridge/Congee, with leftover pork and prawns, also crispy fried
> garlic and coriander... plus some dill and Thai basil thrown in.
> https://postimg.cc/RWNhRRbY
 
That would make a nice lunch. I had my usual oatmeal, raisins, butter,
and brown sugar. With a glass of milk. I don't crave variety at 5:30 am.
 
Cindy Hamilton
"Ophelia" <ophelia@elsinore.me.uk>: Jul 13 10:45AM +0100

"Bryan Simmons" wrote in message
news:ea1f8585-50dc-4329-ac41-ceb1eca06c8bo@googlegroups.com...
 
On Sunday, July 12, 2020 at 3:02:50 PM UTC-5, graham wrote:
> > master classes from this guy:
> > https://us.valrhona.com/chocolate-culture-article/meet-chef-nathaniel-reid
 
> Wow! I wish I could make cakes like that featured in the article!
 
My wife recently had a birthday, and her sister bought her a cake from
Nathaniel Reid. St. Louis is a small pond, and Reid is a big fish. My wife
got another present from her parents, a book called, *Artful Baking*, that
she requested after having checked it out from the library.
 
You *can* make great cakes. Baking cakes, unlike cooking, merely involves
following instructions to the letter, and unlike pastries or pies, ambient
humidity is not a big issue.
 
--Bryan
 
=====
 
Yes I can understand that:( Oh I am very sure you will be
seeing him a lot:))) He knows where he is well loved and will be back to
enjoy a bit of spoiling:))
He is lucky to have you and you are lucky to have him:)))
You are all very lucky!!!!!!
Good luck to you all:)))))))
Daniel <me@sci.fidan.com>: Jul 13 01:49AM -0700

> (proof it first). And they don't require 10 hours. I do mine in 4-6
> hours. Sauce can be just plain crushed tomatoes and sprinkle some
> dried Italian erbs over it and optional granulated garlic.
 
By four to six hours, do you mean this as the proofing time?
 
> Round one also with anchovies and shrooms. Square one with slightly
> sweet pickled serranos and pesto. The rigged grill pan makes a great
> crispy crust.
 
Cast iron is best for this sort of thing. I may have to pull mine out
for a test pizza.
 
> https://i.postimg.cc/YSDm7cgV/Pan-Pizzas.jpg
 
Looks hella yum. I bookmarked the recipe. Will be trying it next
weekend. I may make the dough on a Friday evening and make the pizza for
the Saturday.
 
--
Daniel
Visit me at: gopher://gcpp.world
Sqwertz <sqwertzme@gmail.invalid>: Jul 12 11:01PM -0500

On Sun, 12 Jul 2020 12:38:11 -0700 (PDT), John Kuthe wrote:
 
 
> https://i.postimg.cc/SRzfB8L5/First-coat-Lacey-Lilac-entire.jpg
 
> Surface Prep is KING! :-)
 
> John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian
 
House value just dropped another $11K for repainting interior (along
with the already $4k for exterior porches).
 
-sw
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