Sunday, July 26, 2020

Digest for rec.food.cooking@googlegroups.com - 25 updates in 12 topics

Ed Pawlowski <esp@snet.xxx>: Jul 26 09:26AM -0400

On 7/26/2020 8:31 AM, Cindy Hamilton wrote:
> Otherwise it just seems like an adulterated (with grain products) sausage.
> I'm not British. I want sausage to be all meat.
 
> Cindy Hamilton
 
Growing up in PA it was common. You don't waste food so yes, it has the
less than prime cuts in it, same as most sausage. Many diners in the
region offer it too. In PA it would be rare to find grits.
 
I still buy it occasionally. I'm going to fry up the remainder of the
package in a few minutes. I put a dab of ketchup too.
jmcquown <j_mcquown@comcast.net>: Jul 26 09:49AM -0400

On 7/26/2020 9:26 AM, Ed Pawlowski wrote:
 
> Growing up in PA it was common.  You don't waste food so yes, it has the
> less than prime cuts in it, same as most sausage.  Many diners in the
> region offer it too. In PA it would be rare to find grits.
 
Don't forget, too, my dad grew up during the Depression. Grandma was of
German descent and lived in Pennsylvania Dutch country. Scrapple would
have been a way for her to stretch food for the meal. She had four
children and a husband to feed. She probably made it from scratch - it
was farming country after all. Cornmeal was commonly used. Grits are a
whole different discussion. ;)
 
> I still buy it occasionally.  I'm going to fry up the remainder of the
> package in a few minutes.  I put a dab of ketchup too.
 
Enjoy!
 
Jill
U.S. Janet B. <JB@nospam.com>: Jul 26 09:27AM -0600

On Sun, 26 Jul 2020 09:49:10 -0400, jmcquown <j_mcquown@comcast.net>
wrote:
 
snip
>> package in a few minutes.  I put a dab of ketchup too.
 
>Enjoy!
 
>Jill
 
You've made good points. People looked at things differently. I don't
think folks thought of ears, cheeks, snout as anything bad. They were
just scraps of something of value. We don't find it disgusting when
we make soup using chicken, turkey or ham bones. We eat sausage that
is stuffed into intestines.
Janet US
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 26 08:39AM -0700

On Sunday, July 26, 2020 at 11:27:10 AM UTC-4, U.S. Janet B. wrote:
> we make soup using chicken, turkey or ham bones. We eat sausage that
> is stuffed into intestines.
> Janet US
 
My grandmother was a jazz baby who spent most of her life in the
Detroit suburbs (although it probably was just a small town about
4 miles north of Detroit when she was a kid). Her mother kept chickens
in the yard but my grandmother worked at a department store and
bought her groceries at the supermarket. Although she occasionally
cooked liver, I think she would have left the other innards to
be sold to the "coloreds". The exception was (unsurprisingly)
chicken and turkey gizzard, which she boiled in salted water until
tender and then ate. My mother got the liver and I took the heart.
 
I use poultry bones for stock, but I always discard the spine. I
find it adds a musty or bloody flavor that I dislike.
 
Cindy hamilton
Mike Duffy <bogus@nosuch.com>: Jul 26 02:19PM

On Sat, 25 Jul 2020 20:47:10 -0400, Ed Pawlowski wrote:
 
> You make it, I'll wear it and since I inspired you,
> just a small royalty on future sales.
 
The only thing that bothers me is the routing of the steam conduits from
each leg. It seems from an engineering point of view that joining them
together would be perilously close to where our legs come together.
 
Probably this would not be a good place for the steam over-pressure
release stop-cock. (And sorry about that ominous engineering term at the
end of the previous sentence.
 
(You did volunteer to be the first model for the prototype.)
Janet <nobody@home.org>: Jul 26 03:58PM +0100

In article <ebf89705-8a8e-435c-9da7-fbe654e5c42bo@googlegroups.com>,
johnkuthern@gmail.com says...>
 
got an email from the guy in their shop asking me if I had any storage
location requirements for the new guttering when it's delivered. I told
him just to put it wherever it would be most out of the way.
 
Your insurance company is going to love that.
 
 
> In other words, we will figure it out when it gets delivered.
 
 
In other words he's informed you, you are responsible for keeping the
copper safe and secure once its on your premises. He knows copper
theft is common where you live.
 
Scrap thieves keep an eye on local building sites and you have tipped
them off by your loose-mouth boasting. Now they know a consignment of
very valuable copper is about to be delivered to your well-publicised
address.
 
They are no doubt watching your place and as soon as its delivered and
left lying about "out of the way" they'll come back in the night to
collect it.
 

Janet UK
Sheldon Martin <penmart01@aol.com>: Jul 26 11:34AM -0400

On Sat, 25 Jul 2020 Ed Pawlowski wrote:
>or deck. Just nice to have one day a week free of noise.
 
>My neighbor was very courteous. If he saw we had company, no matter
>what day, he'd not mow the lawn. I appreciated that.
 
Most here mow with diesel tractors, they emit very little noise and
it's low pitched, lower decibels than many family cars and pick ups.
The loudest early morning noise makers here are roosters, woodpeckers,
and other critters... geese and crows are noisey too but short term.
At night the frogs serenade. There's no inceccsant dog barking here,
no one leaves their dog out, they know it'd soon become some
preditor's meal.
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 26 08:16AM -0700

On Sunday, July 26, 2020 at 8:39:12 AM UTC-4, John Kuthe wrote:
 
> > Cindy Hamilton
 
> ROFL!! You are DELUSIONAL! Does the world end every night when you go to sleep? NO! Planet Earth has been for BILLIONS of years! You think YOU are the center of the Universe? Egocentric as fuck! :-(
 
> John Kuthe...
 
Hook, line, and sinker.
 
Cindy Hamilton
jmcquown <j_mcquown@comcast.net>: Jul 26 09:30AM -0400

On 7/26/2020 9:17 AM, Ed Pawlowski wrote:
>> miserably.
 
>> Jill
 
> I find it inspirational.  It would inspire me to buy a really big steak!
 
I bought a couple of really nice chuck-eye steaks the other day. Just
waiting for things to cool off a bit before I grill one of them. :)
 
Jill
graham <g.stereo@shaw.ca>: Jul 26 07:54AM -0600

On 2020-07-26 7:30 a.m., jmcquown wrote:
 
> I bought a couple of really nice chuck-eye steaks the other day.  Just
> waiting for things to cool off a bit before I grill one of them. :)
 
> Jill
I wonder if that is the same as oyster blade, which is a very tender cut
that has a line of gristle dividing it in half.
jmcquown <j_mcquown@comcast.net>: Jul 26 10:28AM -0400

On 7/26/2020 9:54 AM, graham wrote:
 
>> Jill
> I wonder if that is the same as oyster blade, which is a very tender cut
> that has a line of gristle dividing it in half.
 
I had to look up 'oyster blade'. :) Chuck-eye is marbled but not
separated with what I'd call gristle. The word gristle conjures up
tough and fibrous. But the terms about the cut might just be synonymous. :)
 
Back in the day in the US the chuck-eye steak was sometimes called
"Delmonico". Chuck eye is a close cousin to a ribeye. The ones I bought
are about 1 inch thick. I can't wait for the weather to cool off so I
can think about grilling one alongside some corn on the cob or perhaps
sliced summer squash. Yellow crookneck or zucchini or corn... any of
that would be delicious. :)
 
Jill
Dave Smith <adavid.smith@sympatico.ca>: Jul 26 10:32AM -0400

On 2020-07-26 10:28 a.m., jmcquown wrote:
> can think about grilling one alongside some corn on the cob or perhaps
> sliced summer squash.  Yellow crookneck or zucchini or corn... any of
> that would be delicious. :)
 
This may be another case of meat cuts being named differently in
different regions. I have not seen anything labelled at a Delmonico
steak in decades. The cut that was called Delmonico is now a Rib Eye.
FIWI a London Broil is something complete different here than what it
is elsewhere.
jmcquown <j_mcquown@comcast.net>: Jul 26 10:40AM -0400

On 7/26/2020 10:32 AM, Dave Smith wrote:
> steak in decades. The cut that was called Delmonico is now a Rib Eye.
> FIWI a  London Broil is something complete different here than what it
> is elsewhere.
 
Yes, terms and labels change. I worked for a restaurant that served
"Delmonico" steaks and they were chuck steaks. London broil could be
anything from top round to flank steak. Marinated, of course since
they're very tough cuts.
 
At least I know the chuck-eyes I bought will be very tender. :)
 
Jill
bruce2bowser@gmail.com: Jul 26 07:39AM -0700

John Kuthe wrote:
>> being so stupid, answered as well.
 
>> But it is Ju-Ju after all, it's par for the course.
 
> Yet she convinced the Bel Nor Police Department that I may possess automatic weapons just because of my "Uzi for my birthday" comment!
 
Well old World War II weapons stashed by soldiers who have now passed away do sometimes end up in dumpsters. When I was much younger, I dragged some old rifles out of there. I know someon who found a Thompson Sub machine gun. Julie is right on the money.
John Kuthe <johnkuthern@gmail.com>: Jul 26 06:50AM -0700

https://www.nytimes.com/2020/07/25/us/protests-seattle-portland.html?action=click&module=Top%20Stories&pgtype=Homepage
 
We have a long line of protesters in the Kuthe Family! My brother Bob attended the Democratic National Convention in 1968 and also got tear gassed! And I attended the 1978 NORML Smoke-In in Wash. DC and asked a uniformed DC cop for a light for a joint and did NOT get arrested as the Social Contract was if they arrested anyone, we were ALL gonna turn ourselves in, and the DC cops sure did not want THAT!! :-)
 
As Gandhi did in India on his Dandi Salt March! That which Mother Gaia freely gives cannot be taxed!
 
 
John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 26 07:20AM -0700

On Sunday, July 26, 2020 at 9:50:15 AM UTC-4, John Kuthe wrote:
> https://www.nytimes.com/2020/07/25/us/protests-seattle-portland.html?action=click&module=Top%20Stories&pgtype=Homepage
 
If he was setting fires or throwing things at the police, give him
a big "Fuck you!" from me.
 
Cindy Hamilton
Dave Smith <adavid.smith@sympatico.ca>: Jul 26 10:27AM -0400

On 2020-07-26 10:20 a.m., Cindy Hamilton wrote:
 
> If he was setting fires or throwing things at the police, give him
> a big "Fuck you!" from me.
 
> Cindy Hamilton
 
It's a shame. There was an incident for which a protest was definitely
justified. Unfortunately, a lot of us know that it would turn into riots
and looting. Here were are months later and the professional shit
disturbers are still carrying on in some places.
Mike Duffy <bogus@nosuch.com>: Jul 26 01:50PM

On Sun, 26 Jul 2020 11:59:25 +0100, Pamela wrote:
 
> Truly amazing. Do you know what caused all that?
 
Probably someone going out of his/her way to try to get others to resume
or replay an old vendetta. Trolling at it's finest, Pamela.
John Kuthe <johnkuthern@gmail.com>: Jul 26 06:39AM -0700

UMSL mows back there, but *I* took my back fence down so I mow all the way to the UMSL footpath around UMSL Ballfield. Better than they do too!
 
John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian
John Kuthe <johnkuthern@gmail.com>: Jul 26 06:40AM -0700

UMSL mows back there, but *I* took my back fence down so I mow all the way to the UMSL footpath around UMSL Ballfield. Better than they do too!
 
John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian
jmcquown <j_mcquown@comcast.net>: Jul 26 09:30AM -0400

On 7/26/2020 9:06 AM, Sheldon Martin wrote:
>> scoops of Espresso Chip fro-yo. :)
 
>> Jill
 
> Make sure those chips are not chocolate.
 
She doesn't eat them. She can beg all she wants but I don't feed my cat
ice cream.
 
Jill
jmcquown <j_mcquown@comcast.net>: Jul 26 09:37AM -0400

On 7/26/2020 9:02 AM, Sheldon Martin wrote:
> constantly watching birds at our feeder and none ever refused fish
> flavored cat food or canned tuna/salmon/sardines. They all love roast
> chicken/turkey/pork/beef/burgers.
 
She's a weird cat. Doesn't pay attention to the birds outside. Doesn't
like fishy cat food. Isn't curious about anything I'm eating and doesn't
try to mooch of my plate. I do not feed her people food.
 
Persia was a different story. She once stole a burger. I set my plate
on the coffee table and walked a few feet away to grab a napkin.
Couldn't have been gone more than 30 seconds... came back and the
toasted bun was still there but the burger was gone. LOL Good thing I'd
grilled 6 of them! Those were the recipe for "Oriental" burgers my
mother had given me. It called for lots of filler ingredients including
chopped mushrooms and water chestnuts. Strange thing for a cat to go
for... oh wait, she was half Siamese. ;)
 
Jill
Mike Duffy <bogus@nosuch.com>: Jul 26 01:33PM

On Sat, 25 Jul 2020 21:12:56 -0500, Hank Rogers wrote:
 
> 5 gallons is enough for 2 people for almost a whole day.
 
https://en.wikipedia.org/wiki/Water_intoxication
 
As little as 2.5 gallons (9.5 l) can permanently quench someone.
 
I'm sorry, Hank. Usually I love the perspicacity of your acumen. But
little kids might be reading Usenet archives someday. Moreover many who
post here currently are actually quite feeble-minded.
 
Perhaps one might add salt to the ice tea to bring sodium up to the level
found in human blood, but I will leave that to the trolls and kill-file
biddies. Maybe someone can post the ingredient list for human blood.
Sheldon Martin <penmart01@aol.com>: Jul 26 09:31AM -0400

On Sun, 26 Jul 2020 06:27:59 -0400, songbird <songbird@anthive.com>
wrote:
 
>it will be finely ground up again and mixed with other
>things (fresh garlic, olive oil, lemon juice and mayo).
 
> songbird
 
Even frankfurters don't freeze well due to the salt, the USDA says no
more than 3 months for safety, same for bacon... of course Texans
build an immunity to eating toxic shit with all the TEX-MEX they
consume. The US Navy served a lot of Horse Cock that's kept frozen
but had to be eaten or deep sixed by three months.
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jul 26 04:20AM -0700

On Saturday, July 25, 2020 at 10:19:59 PM UTC-4, Julie Bove wrote:
 
> We are still under stay at home orders. We are only supposed to go to the
> grocery store once every two weeks. Most people do violate that because some
> perishables just don't keep that long.
 
That two-week restriction is simply not true. You are in phase 2
of reopening.
 
You need to stop listening to your right-wing talk radio host and
start reading the information from your local government.
 
Cindy Hamilton
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