- Need an accurate conversion chart for baking - 2 Updates
- *Baked* buffalo wings? - 3 Updates
- I didn't have to cook dinner tonight - 1 Update
- What is an 'egg cream'? A dessert? - 1 Update
- Old World Roofing was over unloading/setting up equipment and supplies today! - 1 Update
- Third Day Old World Roofing - 1 Update
- Vegetarian Fruit Snack - 7 Updates
- A Hoppin' John review - 1 Update
- OT Mailbox update - 1 Update
- Calzones - 6 Updates
- Correction (Re: Steaks) - 1 Update
| Gary <g.majors@att.net>: Jul 12 08:01AM -0400 Bryan Simmons wrote: > It's really, really stupid when recipes call for kosher salt when regular table salt would work just as well. Table salt is a lot cheaper. They do it to seem snazzy. I always coat steaks with kosher salt plus a few other spices/herbs then press in on each side. It's not a "snazzy" thing to do. It does regulate the salt by seeing it. Nothing fancy. Just a different version for different uses. |
| Gary <g.majors@att.net>: Jul 12 08:02AM -0400 John Kuthe wrote: > John Kuthe, devout atheist and backs it up with the facts Whether you're a devout religious person (any religion) or a devout athiest, there are no facts. It's all speculation. No matter what you believe, just hope you guessed right. |
| Gary <g.majors@att.net>: Jul 12 05:32AM -0400 Sqwertz wrote: > Thighs are the best. All dark meat flavor and with 4X the meat to > fat/cholesterol ratio. I agree. And for anyone that likes "buffalo wings," try "buffalo thighs" sometime. You won't be disappointed. |
| Gary <g.majors@att.net>: Jul 12 08:00AM -0400 jmcquown wrote: > Discarded the tips, they aren't worth the > time, no not even for stock. Wanna bet? I always save chicken wings (all 3 sections) for stock. Even the skin on the tip contains flavor. No need to waste the tips. Never heard from you about making stock. You buy it in cans or boxes. You don't fool me. :) |
| Gary <g.majors@att.net>: Jul 12 08:01AM -0400 Ed Pawlowski wrote: > It would be painful to have your nuts manually removed. > There was a place in town that advertised discount circumcision. It was > a rip off. ARRGGGH! |
| Gary <g.majors@att.net>: Jul 12 08:02AM -0400 Ed Pawlowski wrote: > with oil and put on the grill. Only a couple of minutes, then turned > and basted. Another few minutes they were done and the other side basted. > Accompanied by some chardonnay, it was a good meal. No doubt. ;-D |
| Gary <g.majors@att.net>: Jul 12 08:01AM -0400 dsi1 wrote: > > > My secret drink is milk and Pepsi mixed together. It's smooth and refreshing. Don't mix up too much because you have to drink it in a couple of minutes or so because the drink curdles into something pretty nasty. I call it a "time bomb." > > You actually make and drink such a thing? arrrr ;o > It sounds nutty as shit - right up to the moment that you try it. Then it makes all the sense in the world. Well, I used to drink wine coolers using 1/2 dry white wine with 1/2 diet coke. Also sounds bad but it was quite good. |
| Gary <g.majors@att.net>: Jul 12 08:03AM -0400 Sqwertz wrote: > Except he didn't go to work yesterday - a Saturday. Sounds like he > lost another job. > -sw Don't know if he still has the job but I do seem to remember that it was 4 hours, Sat and Sun, in the evening hours |
| Gary <g.majors@att.net>: Jul 12 07:14AM -0400 John Kuthe wrote: > https://i.postimg.cc/vBYPNkJ4/High-Painting.jpg > First coat of very light blue inside the front door. > John Kuthe... As a life long high-end painter, that picture really stuns me. WTF are you doing? Highly disturbing pic. And look at all the paint on the floor in the corner, old paint and some of your new blue paint too. You need to hire "Old World Very Expensive" painters too. No need to have taped those window areas. If you can't paint neatly next to the glass, you shouldn't be doing the painting. |
| Jeßus <j@j.net>: Jul 12 05:02PM +1000 On Sat, 11 Jul 2020 19:57:06 -0700 (PDT), John Kuthe >TBS or so wine soaked dried cranberries >Small sliver French Vanilla Ice Cream, melt in >And EAT! I just did and YUM-O So, in what way is that 'vegetarian'? Do you feel that it's common to add meat to such a combination? >John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian No, just a poseur. |
| Bruce <bruce@null.null>: Jul 12 05:10PM +1000 >>And EAT! I just did and YUM-O >So, in what way is that 'vegetarian'? Do you feel that it's common to >add meat to such a combination? Most Americans would probably have added some pork fat. |
| "Ophelia" <ophelia@elsinore.me.uk>: Jul 12 11:03AM +0100 "Jeßus" wrote in message news:68dlgfll9gmvfeu8l6t7ru36qnsain51sa@j.net... On Sat, 11 Jul 2020 19:57:06 -0700 (PDT), John Kuthe >TBS or so wine soaked dried cranberries >Small sliver French Vanilla Ice Cream, melt in >And EAT! I just did and YUM-O So, in what way is that 'vegetarian'? Do you feel that it's common to add meat to such a combination? >John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian No, just a poseur. === Which bit was meat? I don't understand. |
| "Ophelia" <ophelia@elsinore.me.uk>: Jul 12 11:03AM +0100 "Bruce" wrote in message news:kpdlgf1g18oddr84437r7itr3hl1j7fbln@4ax.com... >>And EAT! I just did and YUM-O >So, in what way is that 'vegetarian'? Do you feel that it's common to >add meat to such a combination? Most Americans would probably have added some pork fat. === To what? |
| Bruce <bruce@null.null>: Jul 12 08:18PM +1000 On Sun, 12 Jul 2020 11:03:37 +0100, "Ophelia" <ophelia@elsinore.me.uk> wrote: >Most Americans would probably have added some pork fat. >=== > To what? To John's dessert. |
| Gary <g.majors@att.net>: Jul 12 06:44AM -0400 Bruce wrote: > >=== > > To what? > To John's dessert. Bruce is a Don Rickles wannabe. Must have been his hero in younger years. "Donald Jay Rickles was an American stand-up comedian, actor, and author, known especially for his insult comedy." |
| Bruce <bruce@null.null>: Jul 12 09:13PM +1000 >younger years. >"Donald Jay Rickles was an American stand-up comedian, actor, > and author, known especially for his insult comedy." I don't know any Don Rickles. I bet he's Jewish, from New York and old school funny. |
| Bruce <bruce@null.null>: Jul 12 09:12PM +1000 On Sun, 12 Jul 2020 03:45:18 -0700 (PDT), Cindy Hamilton >That was from a trivial google, not real research. It followed a >search for turnip greens recipes, so Google was perhaps primed to >favor "southern-style" recipes. Well, you were closer to saying it than I was. |
| "Ophelia" <ophelia@elsinore.me.uk>: Jul 12 10:08AM +0100 "Jeßus" wrote in message news:6glkgfh0uflb4t5agqpar3g77pj99lbpi4@j.net... On Sat, 11 Jul 2020 16:46:00 +0100, "Ophelia" <ophelia@elsinore.me.uk> wrote: >==== > Oh that is a shame:(( When do you think you will all get together >again?? We don't know for sure. It's a little extra complicated, because we recently decided to apply for my wife's permanent Australian visa. She may have to stay within Australia for an unknown time until her temporary partner visa has been issued, that way she can come and go at any time (aside from covid and flight restrictions). For now, there are too many hoops for me to jump through to go to Thailand (quarantine etc) so I'll be staying in Aus at least until mid October, I think. Wife will go back as soon as her visa is issued and there are flights available at sane prices. ==== That is a shame:(( How long will she be away from you?? :(((( Good luck with all the visas! Will you son have a visa too? How does that work? |
| Bruce <bruce@null.null>: Jul 12 07:28PM +1000 On Sun, 12 Jul 2020 02:19:37 -0700 (PDT), CookinYeti >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) Maybe this works: <https://en.wikipedia.org/wiki/Pastel_(food)> |
| Janet <nobody@home.org>: Jul 12 10:13AM +0100 In article <ree4ut$64t$1@dont-email.me>, juliebove@frontier.com says... > >> dough - > > No! That's a pastie! > Not in Brazil, it isn't. That's because neither pasties nor calzoni come from Brazil. Calzone (word and recipe) is Italian. Janet UK |
| "Ophelia" <ophelia@elsinore.me.uk>: Jul 12 10:55AM +0100 "Bruce" wrote in message news:1ctkgfdknq3kosjuh2oc3v3lvsakhlatqd@4ax.com... On Sat, 11 Jul 2020 19:14:53 -0700 (PDT), "itsjoannotjoann@webtv.net" >> To you, a Calzone is a piece of nothing baked dough. >> Jill >Whatever it is it will produce at least 100 posts and be a failure. And 25 of those posts will be yours :) === lol |
| "Ophelia" <ophelia@elsinore.me.uk>: Jul 12 10:52AM +0100 "CookinYeti" wrote in message news:12be263e-9891-4426-8fc7-3a114ac7ff40o@googlegroups.com... I think food should be enjoyed how you want to, so if you like it, keep eating it. But that being said, I prefer my calzones to be like a heavy loaded pizza folded in half. You have more structure to cram more tasty food in there. I think having sauce helps prevent dryness and adds more flavor. But beware, a soggy calzone is a sad calzone to me. Have you ever tried a pastel? Its a Brazilian food like a calzone, in that it is dough stuffed with meats and cheese, in any combination you like. Although it is fried, not baked. Not very healthy but it sure is tasty! ==== Recipe please:)))) |
| "Ophelia" <ophelia@elsinore.me.uk>: Jul 12 10:49AM +0100 "dsi1" wrote in message news:228260d0-1f2c-45ca-ab29-92c3396f52e4o@googlegroups.com... On Saturday, July 11, 2020 at 1:15:23 PM UTC-10, Julie Bove wrote: > To me, a Calzone is a folded over circle and has no sauce inside. How do > you > make yours? You can make your calzone any way you like - unless you're cooking for your spouse. You can fold it any way you like too. I don't make calzone because I prefer a hand pie made with short crust rather than pizza dough - but I used to make them just fine. The question is got is "is it a calzone if it's made with short crust?" Here's a couple of calzone made with pizza dough. https://www.amazon.com/photos/shared/BgHmxo5uSRKWUEby1vYJbg.gEiyeDSFYbDE3vC3rX_kFv === I like the look of that! Not something I have seen before though. Recipe please? |
| Gary <g.majors@att.net>: Jul 12 05:32AM -0400 jmcquown wrote: > On 7/11/2020 7:15 PM, Julie Bove wrote: > > To me, a Calzone is a folded over circle and has no sauce inside. > To you, a Calzone is a piece of nothing baked dough. Why did you snip a relevant part of what she wrote? Julie said: > To me, a Calzone is a folded over circle and has no sauce > inside. How do you make yours?" Rather than writing as "mean Jill," you could have offered a recipe idea. Or you could have just not responded at all. |
| Bruce <bruce@null.null>: Jul 12 07:00PM +1000 On Sun, 12 Jul 2020 09:36:57 +0100, "Ophelia" <ophelia@elsinore.me.uk> wrote: >I had some mackerel. In a short while, I'll be able to breath underwater. >==== > LOL be sure to get some photos if you do:)))) <https://image.shutterstock.com/image-photo/time-happinessselfiehappy-asian-man-swim-260nw-796868338.jpg> |
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