- How to cook a cat with your coffee maker - 2 Updates
- Breakfast in America - The Pastrami Reuben - 5 Updates
- Jam experiment - 2 Updates
- A Hoppin' John review (was: Re: Boiled peanuts) - 1 Update
- My Favorite Thrift Store Find - 1 Update
- Paint Can Ladder Hook - 2 Updates
- Third Day Old World Roofing - 1 Update
- Buy Goya Foods Products...!!! :-D - 5 Updates
- Calzones - 1 Update
- What is an 'egg cream'? A dessert? - 1 Update
- Breakfast in America - The Pastrami Reuben - 2 Updates
- *Baked* buffalo wings? - 1 Update
- Meatloaf tonight - 1 Update
| Bruce <bruce@null.null>: Jul 13 11:03AM -0400 jmcquown brought next idea : > pepper and just a little salt. Turn off your coffee maker. > The best way to serve this delicious cat stew is accompanied by a glass of a > tasty red wine and freshly baked bread. What's the difference between eating pussy and driving in a snowstorm? When you eat pussy, you can always see the asshole in front of you. |
| Ed Pawlowski <esp@snet.xxx>: Jul 13 04:48PM -0400 On 7/13/2020 3:51 PM, jmcquown wrote: > It is used to add meat flavour in cooking, and to make broth for soups > and other liquid-based foods. Meat extract was invented by Baron Justus > von Liebig, a German 19th-century organic chemist. I find that cat meat is kind of stringy. Sure is tasty though. |
| 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. |
| Ed Pawlowski <esp@snet.xxx>: Jul 13 11:52AM -0400 On 7/13/2020 9:00 AM, heyjoe wrote: > vinegar to my pantry, and would appreciate a recommendation for a > starting point. > What brand of balsamic do you buy and like? Cost? There is vinegar and there is sweeter balsamic glazes. Each has a use. Then there is real balsamic vinegar. Aceto Balsamico Tradizionale di Modena A 25 year old will set you back $150 or more. https://www.amazon.com/Balsamic-Traditional-Tradizionale-Villa-Ronzan/dp/B00ZGT5IZC The stuff you see at the grocery store is just a dilution of the real stuff. It became very popular about 20 years ago so it was diluted and exploited. The stuff you see for % or so is junk. Best place to buy it is in Italy, in the region around Modena if you want a decent price. I paid about $50 there. You can get a decent 12 year old here for about $60 delivered https://www.parmashop.com/english/balsamic-vinegar/traditional-balsamic-vinegar-of-modena-pdo.html |
| Pamela <pamela.poster@gmail.com>: Jul 13 05:04PM +0100 On 19:50 12 Jul 2020, Bruce said: >>"Gotta have 'em in Texas.... everyone's a millionaire" >>Go ahead, foreign haters - you're up! > Another cheese swamp. Americans and cheese... 101 cheeses on a pizza here: https://www.scottiespizzaparlor.com/worldrecord I think they're actually proud of it. No class. I bet they found someone to say it tasted better than any other pizza. |
| Bruce <bruce@null.null>: Jul 13 05:52PM -0400 Pamela used his keyboard to write : >> "Gotta have 'em in Texas.... everyone's a millionaire" >> Go ahead, foreign haters - you're up! > No wonder that you are FAT as a goddam pig! No wonder you're a chick with a dick. |
| Hank Rogers <Nospam@invalid.com>: Jul 13 03:48PM -0500 Bruce wrote: >> I think they're actually proud of it. No class. >> I bet they found someone to say it tasted better than any other pizza. > I'm sure they did. Goddamned americans have no shame! |
| ChristKiller@deathtochristianity.pl: Jul 13 08:03AM -0500 On Mon, 13 Jul 2020 21:08:21 +1000, F Murtz <haggisz@hotmail.com> wrote: >cooker for half hour or more,chuck the muslin bag after squeezing it a >bit then almost same weight of sugar as fruit > cheated a bit and used jam setting sugar When making a jam you have to let it sit on a stove for quite some time to boil out any excess water. I make pineapple jam/preserves regularly and I only use like 3 tbsp for 2 large jars of jam. I recently started making apple pie preserves and they are quite good! I love them when mixed with a plain greek or almond or soy yogurt. -- ____/~~~sine qua non~~~\____ |
| Taxed and Spent <nospamplease@nonospam.com>: Jul 13 05:47PM -0700 On 7/13/2020 4:08 AM, F Murtz wrote: > cooker for half hour or more,chuck the muslin bag after squeezing it a > bit then almost same weight of sugar as fruit > cheated a bit and used jam setting sugar What does that taste like? Are you happy with your results? |
| Bruce <bruce@null.null>: Jul 14 06:20AM +1000 On Mon, 13 Jul 2020 12:51:41 -0700 (PDT), Cindy Hamilton >> >to go in Rice-a-Roni, why not use boxed broth? >> Because it's crap and it's made of abused animals. >My homemade stock is also made from abused animals. I know. Money > animal welfare. |
| "cshenk" <cshenk1@cox.net>: Jul 13 05:17PM -0500 songbird wrote: > > rainforests for this one. > yes, yes they do. > songbird :( Only because of crop rotation and to add nitrogen. |
| Gary <g.majors@att.net>: Jul 13 10:06AM -0400 Sheldon Martin wrote: > a lot faster than hard smooth surfaces like wallboard, metal, and > previously painted surfaces. For a proper paint job one must be > patient. All that you said is true. :) |
| "cshenk" <cshenk1@cox.net>: Jul 13 07:09PM -0500 Sheldon Martin wrote: > a lot faster than hard smooth surfaces like wallboard, metal, and > previously painted surfaces. For a proper paint job one must be > patient. Agreed with you and Gary. Learned that one at Momma's knees. Taught my team that on ships. If you wanted the preservative and paint to last 4-5 years, you waited a day for a full cure before next set. Longer is acceptable. Ships don't really have 'humidity control' (and none on outside skin obviously) so you get what you get. If it rained when you didn't expect it, wait a bit for next step. |
| Bruce <bruce@null.null>: Jul 14 05:50AM +1000 >Bryan Simmons wrote: >> IMO, he's a fundamentally decent person, and hasn't given anyone here other than me a reason to "hate" him, but he has a messed up mind. He's pathetic, and nicer persons than me might find him pitiable. I guess that I don't even really hate him anymore, and these days there are a lot of folks more worthy of my capacity to hate. >To hate someone means you're still attached to them. Are you saying the whole world is attached to Donald Trump? |
| Ed Pawlowski <esp@snet.xxx>: Jul 13 11:12AM -0400 On 7/13/2020 6:15 AM, Cindy Hamilton wrote: > Nah. I don't like the way Unanue is claiming that the boycott > represents an infringement of his First Amendment rights. > Cindy Hamilton Perhaps all businesses should put a red or blue flag on the door so you know if you should buy there. Trump was thinking about selling Puerto Rico about the time he wanted to buy Greenland. I wonder what the price would be, I'd like to have my own country. |
| Hank Rogers <Nospam@invalid.com>: Jul 13 11:55AM -0500 Sheldon Martin wrote: > I don't think a day passes that I don't use Goya products. I've tried > many products from other Hispanic companies, Goya's are by far the > best. The finest 100% mayan mexican groceries in the universe Popeye! |
| Sheldon Martin <penmart01@aol.com>: Jul 13 12:03PM -0400 On Mon, 13 Jul 2020 Cindy Hamilton wrote: >> own country. >I'm not sure I'd like to own either of those. I'll keep shopping. >Cindy Hamilton Do you really think Unanue cares a bean when he looks at his sales. |
| Ed Pawlowski <esp@snet.xxx>: Jul 13 01:36PM -0400 On 7/13/2020 12:55 PM, Hank Rogers wrote: >> many products from other Hispanic companies, Goya's are by far the >> best. > The finest 100% mayan mexican groceries in the universe Popeye! None of that matters. After rereading this I'm changing my stance. I missed that celebrities slammed Goya. That is pretty important and I use celebrity pontificates to guide my life. |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 13 02:46PM -0500 On Sun, 12 Jul 2020 22:44:22 -0500, Sqwertz wrote: > If Trump himself had a line of foods, I would definitely not buy > them. Unless he had anchovy-stuffed olives - because Goya's are the > worst (I still buy them, as even the sucky ones are good). I just bought 12 cans of a competing brand just to fuck over Goya. https://www.amazon.com/gp/product/B00FA3QLJ6/ Besides, they're $17 cheaper. Goya stuff is s ripoff. They have pay extra for the premium shelving/placement in grocery stores, and that price is passed onto the consumers. -sw |
| Gary <g.majors@att.net>: Jul 13 10:02AM -0400 Sqwertz wrote: > > responded at all. > Sound like Gary didn't get laid again last night. > -sw So what else is new? Ask me if I care. |
| Gary <g.majors@att.net>: Jul 13 10:05AM -0400 songbird wrote: > bit too much of it still but i'm about to go walk > behind a mower for a few hours so i should be able > to burn off a few ounces more. First thing for energy each day is burning off the carbohydrates that you've eaten. Once you burn those, your body switches to converting stored fat into carbs. That's harder to do so you will feel sluggish. Marathon runners often "hit the wall" at about mile 20 with 6 more to go. That's when carbs are depleted and the body switches to burning fat. It makes it very hard to continue. |
| heyjoe <sample@example.invalid>: Jul 13 08:00AM -0500 On Mon, 13 Jul 2020 05:08:54 -0700 (PDT) in Message-ID: <news:c30de3f9-1fd2-4e4f-925a-cdd382c383a4o@googlegroups.com> Cindy Hamilton wrote : > My favorite dressing is balsamic vinegar and > extra-virgin olive oil. Am bewildered by the price range and varieties of balsamic vinegar aailable at my local supermarket. Wold like to add a decent balsamic vinegar to my pantry, and would appreciate a recommendation for a starting point. What brand of balsamic do you buy and like? Cost? -- The job of a journalist is to report the facts. Changing people's minds is not journalism, it's propaganda. |
| heyjoe <sample@example.invalid>: Jul 13 11:08AM -0500 On Mon, 13 Jul 2020 11:52:43 -0400 in Message-ID: <news:gr%OG.111276$DO2.90311@fx45.iad> Ed Pawlowski wrote : > Best place to buy it is in Italy, in the region around Modena if you > want a decent price. I paid about $50 there. > You can get a decent 12 year old here for about $60 delivered Oops. Both of those are out of my price range. I knew the "good" supermarket stuff was expensive but the real thing is more than I'd spend on top shelf bourbon. -- The job of a journalist is to report the facts. Changing people's minds is not journalism, it's propaganda. |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 13 09:33AM -0500 On Sun, 12 Jul 2020 09:38:00 -0700 (PDT), Bryan Simmons wrote: > expensive part of the chicken. Deep fry them. The tips are nice > fried too. The drummies are good for stock because of the nice > bone. When they sell them disjointed here, the drummies are always $.20/more per pound. And are always the first to disappear at the Chinese buffet, leaving only the forewing portion. So "prized" is in the eyes of eater. -sw |
| Sheldon Martin <penmart01@aol.com>: Jul 13 10:49AM -0400 >> > Well, I have to say, the recipe I tried didn't sound like >> > anything I made:))) >> My meatloaf is a little different than American meatloaf. There's no such thing as American meat loaf, in fact there is nothing American about meat loaf... meat loaf has been prepared for centuries by many different nationalities. The only thing I can think of that would make meat loaf American is that the typical US home cook drowns mystery meat in ketchup. When I make meat loaf the first thing I do is to place my meat grinder head and a large bowl in my freezer to chill. I'll have one or two large roasts trimmed and sliced into strips at the ready in the fridge, could be half beef and half pork, but not necessarilly exactly half. I'll grind in onion, celery, parsley, bell pepper, carrots, potatoes, and whatever else I find suitable... grinding in some raw potato makes for good texture, sometimes not peeled but always scrubed and de-eyed. I typically add one large egg per pound of meat. I'll grind in crackers/bread, a minimum amount to hold it together... I never buy packaged bread crumbs, those are all floor sweepings from what falls on the floor from their bread slicer. I never add milk, for moisture I'll add some wine or beer. I don't add ketchup either but I may add a small amount of canned tomato sauce, or some V8. I've even ground in some sauerkraut. For me the most important part is to grind my own meat, no mystery meat here, NEVER! |
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