Monday, July 13, 2020

Digest for rec.food.cooking@googlegroups.com - 25 updates in 11 topics

Dave Smith <adavid.smith@sympatico.ca>: Jul 13 08:45AM -0400

On 2020-07-13 12:05 a.m., Sqwertz wrote:
> 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.
 
 
 
I have tried soaking them for hours and hours. I have been known to
resort to laying a strip of aluminum foil on the grill under the
protruding ends to shield them from the heat. I usually just use the
metal skewers.
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 13 05:57AM -0700

On Monday, July 13, 2020 at 12:06:04 AM UTC-4, Sqwertz wrote:
 
> Say huh? They're disposable. You don't reuse them except maybe for
> picking teeth.
 
> -sw
 
Exactly. That's the main reason to favor them over steel skewers: you
don't have to spend time and effort cleaning them.
 
Cindy Hamilton
Gary <g.majors@att.net>: Jul 13 10:01AM -0400

Sqwertz wrote:
> 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.
 
I only used them once then tossed out
John Kuthe <johnkuthern@gmail.com>: Jul 13 04:57AM -0700

On Monday, July 13, 2020 at 4:50:21 AM UTC-5, Cindy Hamilton wrote:
 
> That's a very cold color. Why not a warm ivory or something that
> would harmonize better with the floor color?
 
> Cindy Hamilton
 
Goes very well with Mother Gaia's cool mornings! And the old 1930's paint was light brownish beige or just really yellowed with age. Needed brightening up! And the very light blue will go great with the custom Stained Glasswork I had done by Cosby Art Glass! The sky colors and patterns near the top especially.
 
My house, MY colors! You do YOUR house in whatever colors YOU like.
 
 
John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 13 05:27AM -0700

On Monday, July 13, 2020 at 6:49:48 AM UTC-4, Gary wrote:
 
> > 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.
 
Definitely. I've got orange-y hardwood floors (old red oak with the
original varnish) so I picked warm colors.
 
The previous owner, well, he had pink carpet (which we've since ripped
out) and very pale blue (almost white) walls. And a fireplace mantel
stained medium oak (like all those kitchen cabinets from the early
1990s). We still have the mantel.
 
Oh. And he had cottage-cheese textured the cove ceiling in the
living room, then sprayed glitter on top. That was the first thing
to go. Thankfully it had never been painted, so a sprayer full of
warm water took it right off.
 
Cindy Hamilton
Gary <g.majors@att.net>: Jul 13 10:00AM -0400

John Kuthe wrote:
 
> This is thirsty old wood!
 
> https://i.postimg.cc/XJJ0hXwM/Three-coats.jpg
 
3 coats in one day. What happened to waiting until
the next day?
 
And why are you only doing half the job, several coats?
You should cover up that whole wall and paint everything
one coat first. Then do a 2nd coat.
 
You're fired! Your final paycheck is in the mail.
Gary <g.majors@att.net>: Jul 13 10:00AM -0400

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.
Gary <g.majors@att.net>: Jul 13 06:59AM -0400

Cindy Hamilton wrote:
 
> > 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.
 
And those label directions are for ideal conditions.
Temp and humidity are a big factor.
One should always wait a day before a 2nd coat.
 
Also, rub your hand over the dry 1st coat and lightly sand
with a piece of used worn-out sandpaper, then dust before
repainting.
 
For interior trim, I always use 120 grit sandpaper for
first sanding and sanding newly primed wood. I always
save the used paper for the light sanding inbetween coats.
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 13 05:19AM -0700

On Monday, July 13, 2020 at 7:00:16 AM UTC-4, Gary wrote:
 
> And those label directions are for ideal conditions.
> Temp and humidity are a big factor.
> One should always wait a day before a 2nd coat.
 
I generally do, anyway. I'm all tuckered out after painting a single
room, because I'm not hardened to the work.
 
I can sit in an office chair typing all day long, though. I've been doing
that for more than 40 years.
 
Cindy Hamilton
Sheldon Martin <penmart01@aol.com>: Jul 13 09:20AM -0400

>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.
 
Depending on the paint and the surface painted the time between coats
varies. Drying and curing are different things. Paint can be dry to
the touch but not cured... paint will form an outer skin preventing it
from curing down to the surface painted... several light coats are
better than one or two heavy coats. Even light coats should be given
at least 24 hours between coats. It takes time for the drying agents
contained in paints to evaporate. Porous surfaces like masonaary cure
a lot faster than hard smooth surfaces like wallboard, metal, and
previously painted surfaces. For a proper paint job one must be
patient.
Gary <g.majors@att.net>: Jul 13 09:57AM -0400

> up and down trips to refill a paintbrush.
 
> You should patent this!!!!!
 
> <eye roll>
 
Don't ever use that tray to set your paint on.
That's a disaster just waiting to happen.
All this painting talk back and forth is highly amusing
to me. Keep it up.
Gary <g.majors@att.net>: Jul 13 10:00AM -0400

John Kuthe wrote:
> > in the corner.
 
> I have found the best way to use it is to clip it on the handle of the paint can then open and lift it to hook the hook to the ladder. Keeps the paint can at reachable distance to dip a brush!
 
> John Kuthe...
 
No need to reinvent the wheel, John. I'm loving all this painting
advice. You could ask me but that's ok if you don't.
Gary <g.majors@att.net>: Jul 13 09:58AM -0400

songbird wrote:
> broth bought from the store (a common name brand item
> even) was that it tasted like something that came out
> of a chemical factory.
 
For many early years, I always used canned or boxed
broth or stock. It was just one ingredient in a
recipe.
 
One day, I decided to taste it plain and was shocked.
Tasted very weak and like crap. More like dishwater.
Also contains chemicals, often salt.
 
Ever since, I've always made my own. All natural
ingredients and no salt either.
 
Turkey broth/stock is my favorite. Very flavorful,
much more than chicken. Only made from annual
turkey carcass though, never store bought.
Gary <g.majors@att.net>: Jul 13 09:59AM -0400

> You could add just plain water but it'd be a tad bland. The homemade chicken broth would be much better but I don't make it. (Cue Gary to come running
> in and laying down a lecture about what sorry ass cooks people are who
> don't make their own.)
 
I'm here, Joan. Making your own is so easy. If you use it,
why not make your own without all the unnecessary ingredients.
 
Next time you open a can or box, taste it plain before adding
it to your dish. You'll stop using it.
 
I mean...everyone here likes to brag about their cooking.
Why use inferior ingredients?
Note: homemade broth is even cheaper
Gary <g.majors@att.net>: Jul 13 09:57AM -0400

Bruce wrote:
 
> >> 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.
 
lol to both of you. :)
Gary <g.majors@att.net>: Jul 13 09:56AM -0400

Bruce wrote:
 
> >Do a photo search for "The Incredible Mr. Limpet"
> >Pretty cool old movie.
 
> It's a cartoon.
 
Actually, very little cartoon in that movie. It's mostly real
and scenes. It's a combo. I like that movie.
Very few cartoon parts.
Gary <g.majors@att.net>: Jul 13 09:56AM -0400

Bryan Simmons wrote:
 
> He is 18, and so independent, and so little trouble in every single other way. He bought his own car. He buys his own clothes, and has since he was about 16. He's been doing his own laundry for several years. The food thing is the only way that he's spoiled, and I like spoiling people with my cooking. He pushes me to try new things too. As often as not, the first sentence he says to me every day is some version of, "What's for dinner?" Often, the first thing he says to his mother is, "Are you hungry," because she makes him things like crepes with fresh fruit for breakfast. She is the sweet foods person, and I am the savory foods person. She's obsessed with baking, and has even taken master classes from this guy: https://us.valrhona.com/chocolate-culture-article/meet-chef-nathaniel-reid
 
> My wife will miss him terribly when he moves out, but as spoiled as we have him food-wise, there's no doubt we'll be seeing him at least a few times a week as long as he's still in St. Louis.
 
> --Bryan
 
Maybe he'll rent a room in John's house. Rent is cheap there and
right
next to the college, etc. Bet you would love that. ;)
F Murtz <haggisz@hotmail.com>: Jul 13 09:08PM +1000

Choko (chayote,pie melon) and lemon jam.
Finally got round to making choko and lemon jam,bit fernikity, thin
slices of choko lots of zest from three or four lemons plus juice
remainder of lemon chopped up and in muslin, whole lot in pressure
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
F Murtz <haggisz@hotmail.com>: Jul 13 09:22PM +1000

On 13/7/20 9:08 pm, 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
OOPS,Not pie melon, that is what I was trying to replicate.(melon and
lemon jam).
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~~~\____
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.
Bruce <bruce@null.null>: Jul 13 09:01PM +1000

On Mon, 13 Jul 2020 06:38:29 -0400, songbird <songbird@anthive.com>
wrote:
 
 
>> 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?
 
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.
 
> tomatoes and pasta are a staple food here and have
>been my whole life.
 
They're regulars here too.
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
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 13 05:08AM -0700

On Monday, July 13, 2020 at 6:48:18 AM UTC-4, Gary wrote:
> My favorite on salad eaten with spaghetti or lasagna.
> On the same plate too. That dressing is good with
> the red sauce.
 
How nice for you. My favorite dressing is balsamic vinegar and
extra-virgin olive oil. I always plate my salad separately (and
eat it first). I have a rotation of maybe half a dozen different
dressings that I use routinely, and another half dozen that I use
from time to time.
 
I always think of you when I get the bento at a local Korean restaurant.
It has a salad whose dressing tastes like mayo and ketchup mixed together.
 
Cindy Hamilton
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 13 05:16AM -0700

On Monday, July 13, 2020 at 6:26:24 AM UTC-4, Pamela wrote:
 
> 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.
 
Of course. I was merely pointing that the traditional cheese for the
sandwich under discussion is more flavorful.
 
And I can taste Monterey jack perfectly well. I eat it fairly frequently
on nachos (as I will for lunch today) and in quesadillas. It is mild,
but I would disagree on "no taste".
 
OTOH, I don't like well aged cheeses. They "burn" my mouth in a way I
can't really describe.
 
Cindy Hamilton
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