- Pan Pizzas from Scartch - 4 Updates
- What is an 'egg cream'? A dessert? - 1 Update
- Paint Can Ladder Hook - 1 Update
- *Baked* buffalo wings? - 1 Update
- Buy Goya Foods Products...!!! :-D - 5 Updates
- Calzones - 5 Updates
- I didn't have to cook dinner tonight - 2 Updates
- First coat high of Lacey Lilac (VERY light blue!) 2 - 2 Updates
- Third Day Old World Roofing - 1 Update
- Meatloaf tonight - 2 Updates
- The quality of the writing on this NG is so much better than on Facebook - 1 Update
| Hank Rogers <Nospam@invalid.com>: Jul 12 09:51PM -0500 John Kuthe wrote: >> -sw > Yum! :-) Wish I had one! :-) > John Kuthe... You can't eat it. They have evil sausage. |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 12 10:31PM -0500 On Sun, 12 Jul 2020 19:32:07 -0700 (PDT), John Kuthe wrote: >> crispy crust. >> https://i.postimg.cc/YSDm7cgV/Pan-Pizzas.jpg > Yum! :-) Wish I had one! :-) They're not vegetarian. Sorry, can't have any. I'm not going to be an enabler. -sw |
| 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 13 09:39AM -0500 On Mon, 13 Jul 2020 01:49:17 -0700, Daniel wrote: >> dried Italian erbs over it and optional granulated garlic. > By four to six hours, do you mean this as the proofing time? >> https://slice.seriouseats.com/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html Yes, 2-5 hours for the first rise, then another 1-2 in the pan itself rising a second time. -sw |
| songbird <songbird@anthive.com>: Jul 13 08:28AM -0400 Bruce wrote: ... > I don't have a problem with pasta and tomato sauce. But bruce2 said it > gives you energy the next day and I wondered how that worked. something to do with carbs and liver storage of energy, but i don't really get into this topic enough to know right off the top of my head what is involved. for me energy storage is fat. :) and i have a 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. songbird |
| 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. |
| 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 |
| Taxed and Spent <nospamplease@nonospam.com>: Jul 12 08:02PM -0700 On 7/12/2020 5:42 PM, Bryan Simmons wrote: > I won't buy Goya products. I drove over to East St. Louis today to shop at a Mexican grocery store to buy salsa, and an avocado, and while I was there, I bought a bag of dried pinto beans. Next time, I should leave a letter about Goya Foods, written in English, about why I, an ethnic European who loves Mexican food, will not buy Goya because Goya supports anti-Mexican political candidates, and that I am glad that Mexicans are here because I adore their food. > If you support the cause of the "Dreamers," you should not buy Goya. > --Bryan Trump is very supportive of those here legally who are of Mexican heritage. He is not so supportive of those in other countries trying to get here by violating our laws. Viva Goya! |
| Dave Smith <adavid.smith@sympatico.ca>: Jul 12 11:29PM -0400 On 2020-07-12 11:02 p.m., Taxed and Spent wrote: > Trump is very supportive of those here legally who are of Mexican > heritage. He is not so supportive of those in other countries trying to > get here by violating our laws. Viva Goya! Many of those are now heading up here to Canada. They have refugee claims in the US but they are likely to be rejected. Since we have a safe third country deal with the US, those people who not be admitted if they came through at a regular border crossing, so they go to "irregular" border points. they just walk across and get processed and they end up with welfare and housing while their asylum applications are processed, A lot of them are eventually rejected, but by that time they have disappeared. |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 12 10:44PM -0500 On Sun, 12 Jul 2020 20:22:09 -0400, Ed Pawlowski wrote: > The whole thing is silly, IMO. I don't care what he thinks of the > president. I would be more concerned how they treat their employees and > the growers of what they buy from farmers. I think it's pretty asinine to base your (mostly insignificant) buying decisions on somebody's political beliefs - pro or con. And I think it's sill that people call for boycotts (or buycutts) based on "We should hate them because they don't agree with me". 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). -sw |
| 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 |
| "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. |
| "Julie Bove" <juliebove@frontier.com>: Jul 12 04:15PM -0700 "Gary" <g.majors@att.net> wrote in message news:5F0B005E.630F9360@att.net... >> lol > In nearby Norfolk,Va, (a Navy town) a pastie is a small item > of clothing that a stripper/dancer wears. :) Here too! |
| "Julie Bove" <juliebove@frontier.com>: Jul 12 04:21PM -0700 "Bruce" <bruce@null.null> wrote in message news:8ommgf1puuo7mot5mmabfufrledviv89q5@4ax.com... >>How do you know, though? Like how do you know if Chicago deep dish is >>really pizza or not. > Easy. Pizzas are Italian. Chicago isn't in Italy. We have a local FB food group. A woman recently posted a pic of a pizza with a rather thick crust and asked,"Where can I get a real, Italian pizza like this, here?" We all laughed. That pizza didn't resemble any pizza made in 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. |
| "Julie Bove" <juliebove@frontier.com>: Jul 12 04:22PM -0700 "CookinYeti" <yeti.set.cook@gmail.com> wrote in message news:28cde7ec-cf5d-4616-8d7a-28abfb679a21o@googlegroups.com... Just to clarify my comment about pastels of Brazil. They are thin dough folded around fillings. Normally not filled with sauce. Can be made with what ever you like. I knew a guy who always got mozzarella and cheddar for some reason. Not my thing but hey to each there own. Brazilian fast-food: https://en.wikipedia.org/wiki/Pastel_(food) And they ae fried. Calzones are not. |
| "Julie Bove" <juliebove@frontier.com>: Jul 12 04:24PM -0700 "Gary" <g.majors@att.net> wrote in message news:5F0AD8A4.B73BC5B7@att.net... > Rather than writing as "mean Jill," you could have > offered a recipe idea. Or you could have just not > responded at all. I asked my Canadian/Italian friend last night. He said a cheese calzone should never have sauce inside but he does put sauce in his eggplant ones. |
| 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 |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 12 11:05PM -0500 On Sun, 12 Jul 2020 09:24:03 -0400, Ed Pawlowski wrote: > She's 25. The skewers were soaked a bit as I saw that while looking for > some ideas on how to make them. They were blackened on the end though. > Next time longer. Those bamboo skewers really don't absorb any water. I've let them soak for 16 hours and they still burn. I suppose it matter how "fresh" they are, too but they don't exactly have a freshness date on them. Mine are at least 12.... 15 years old. -sw |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 12 11:06PM -0500 On Sun, 12 Jul 2020 09:34:13 -0400, Sheldon Martin wrote: >>Next time longer. > Those wooden-bamboo skewers are not intended to last forever, with use > they keep getting shorter, but they are very inexpensive. Say huh? They're disposable. You don't reuse them except maybe for picking teeth. -sw |
| Bruce <bruce@null.null>: Jul 13 06:56AM +1000 On Sun, 12 Jul 2020 13:54:16 -0700 (PDT), John Kuthe >> > John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian >> You didn't paint over spiders this time? >Nope! Washed all woodwork with a brush and weak dish soapy water, then rinsed with lots of clear water and the scrub brush after too! The surface prep was very good! I always used ammonia. I don't know if that's still in fashion. |
| 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 |
| Hank Rogers <Nospam@invalid.com>: Jul 12 08:13PM -0500 John Kuthe wrote: > Yeah, he began hating me when I outed him here for having Narcissistic Personality Disorder probably because it's dead on. > I have Bipolar Disorder and I thank Big Pharma for making Seroquel cheap enough to afford! > John Kuthe... I thought you quit taking that drug, back when you got the first job. |
| "cshenk" <cshenk1@cox.net>: Jul 12 04:20PM -0500 Gary wrote: > > Cindy Hamilton > Go figure. Especially in both cases, Husband and wife don't like > it. Perhaps the cook screwed it up. Dunno. Ad me and Don (and Charlotte) to the 'like it' camp. Recipes vary but only variation is we never top with a tomato based product. More apt to use rice as the starch vs. bread crumbs or crackers. |
| "cshenk" <cshenk1@cox.net>: Jul 12 05:54PM -0500 dsi1 wrote: > > > > tomato flavor. > > > > I put the formed meat in the center of a cast iron pan or a > > > > Pyrex dish. https://www.braswells.com/product/Vidalia_Onion_Summer_Tomato_Dressing/vidalia-onion > > cooked it in the air fryer. The air fryer is perfect for meatloaf > > because all the fat drips off. Last night's meatloaf was basted > > with a shoyu/sugar glaze a couple of times while cooking. https://www.amazon.com/photos/shared/DFkPOxsFTX2GZmoNVAs4Ow.a0gDnPiTSpRHCJ2jXTMmvj > The takuan quite good and it's going to be my secret meatloaf > ingredient from now on. > https://www.youtube.com/watch?v=CHnDG_pzCuo Umm, that's not really pickled daikon but super sweet daikon. I do't say it's bad stuff, but adding it to a meatloaf feels like adding ice cream to meatloaf. Just doesn't fit. |
| John Kuthe <johnkuthern@gmail.com>: Jul 15 08:10PM -0700 > > Posting using Google Groups! > Have I denied it, Goose? > John rages about any tech or internet conglomerate but uses them daily. DISinformation! Before I deleted my Facebook acct, I went in and blanked out or faked whatever personal data I could! The most remarkable to me was when I changed my gender to Facebook from "male" to "female" and the Facebook ads to me changed dramatically fromm male oriented to female oriented ads for diets and foods! That was how I knew something nefarious was up! Turns out it was Surveillance Capitalism as Shoshana Zuboff/retired business professor from Harvard wrote about in her 500+ page book "Surveillance Capitalism and Democracy", of which I read about 1/2 and stopped reading I was so disgusted!! :-( John Kuthe... |
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