- I didn't have to cook dinner tonight - 4 Updates
- Calzones - 5 Updates
- Meatloaf, what is your style? - 1 Update
- Vegetarian Fruit Snack - 2 Updates
- Third Day Old World Roofing - 2 Updates
- The Pastrami Sandwich - 1 Update
- A Hoppin' John review (was: Re: Boiled peanuts) - 1 Update
- Starting at the TOP! :-) - 1 Update
- Old World Roofing was over unloading/setting up equipment and supplies today! - 5 Updates
- Need an accurate conversion chart for baking - 1 Update
- Chapter 11 - 1 Update
- Saturday Night Meatloaf - 1 Update
| jmcquown <j_mcquown@comcast.net>: Jul 11 11:43PM -0400 On 7/11/2020 9:44 PM, Ed Pawlowski wrote: > small yellow potatoes > She made a butter, lemon, garlic baste and got the skewers ready. First > on the grill was the pineapple, then the potatoes. Seems like the potatoes should have gone on first but hey, I wasn't there. > 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. Sounds wonderful! I think it's fantastic your granddaughter wants to learn how to cook. Sounds like she's been doing a good job. She's learning a skill for life, too. Learning hey, she can do much better than something picked up at a drive-thru. :) Jill |
| Ed Pawlowski <esp@snet.xxx>: Jul 11 11:56PM -0400 On 7/11/2020 11:43 PM, jmcquown wrote: > learning a skill for life, too. Learning hey, she can do much better > than something picked up at a drive-thru. :) > Jill She likes to cook and is working in the bakery at Publix. She likes good food too. She bought the lobster tails last week. |
| jmcquown <j_mcquown@comcast.net>: Jul 12 12:50AM -0400 On 7/11/2020 11:56 PM, Ed Pawlowski wrote: >> Jill > She likes to cook and is working in the bakery at Publix. She likes > good food too. She bought the lobster tails last week. Hope you don't mind my asking but how old is she, Ed? It sure sounds like she's doing her darndest to take care of you and learn to cook on the grill. Yeah, lobster tails last week and now shrimp and scallops on skewers. Thing about those skewers, if they're bamboo or wooden skewers they need to be soaked well in water so they don't catch fire. Not saying hers did, just a general suggestion. Jill |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 12 12:34AM -0500 On Sat, 11 Jul 2020 21:44:10 -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. I seem to remember you're not a fan of Huy Fong Sriracha, but brushing pineapple with some of that a couple hours before grilling and left to marinate is the bomb. And since pineapple is sweet, maybe the sweetness in the sriracha won't turn you off. -sw |
| dsi1 <dsi123@hawaiiantel.net>: Jul 11 08:26PM -0700 On Saturday, July 11, 2020 at 4:47:59 PM UTC-10, graham wrote: > > because I prefer a hand pie made with short crust rather than pizza > > dough - > No! That's a pastie! Unless you fill it with sauce, cheese, and pepperoni. Then it's a pastzone. I've made pasties too. I just don't put no stinkin' neeps in them. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 11 08:28PM -0700 On Saturday, July 11, 2020 at 9:29:38 PM UTC-5, Bruce wrote: > >> Jill > >Whatever it is it will produce at least 100 posts and be a failure. > And 25 of those posts will be yours :) Not unless Ju-Ju gets stupid on us. (Keep a sharp lookout for my 25 posts as she WILL get stupid.) |
| jmcquown <j_mcquown@comcast.net>: Jul 11 11:51PM -0400 On 7/11/2020 7:15 PM, Julie Bove wrote: > I'm going to make Calzones for dinner. Just cheese for the filling. > To me, a Calzone is a folded over circle and has no sauce inside. How do > you make yours? You're likely talking about something like this: https://www.foodnetwork.com/recipes/food-network-kitchen/three-cheese-calzones-recipe-2111900 Jill |
| "Julie Bove" <juliebove@frontier.com>: Jul 11 09:52PM -0700 "graham" <g.stereo@shaw.ca> wrote in message news:redtkr$rhk$1@dont-email.me... >> because I prefer a hand pie made with short crust rather than pizza >> dough - > No! That's a pastie! Not in Brazil, it isn't. |
| "Julie Bove" <juliebove@frontier.com>: Jul 11 10:30PM -0700 "jmcquown" <j_mcquown@comcast.net> wrote in message news:PMvOG.131964$eN2.46220@fx47.iad... > You're likely talking about something like this: > https://www.foodnetwork.com/recipes/food-network-kitchen/three-cheese-calzones-recipe-2111900 > Jill No. I saw that recipe. It has meat in it. Also breadcrumbs. Those don't belong. This is where I've eaten them countless times: http://www.fratellositalian.com/ Everything they make is wonderful! I also learned from them that you need a dedicated oven for calzones as they bake at a different temp. than pizza. Mine came out great! I used a large rectangle of dough and folded the edges over. No egg to seal. My filling was about a half cup of Ricotta. 1/2 cup of shredded Mozzarella and 1/4 cup of grated Parm. I was surprised to see a bit of green pepper in with my red onion. I'd forgotten I'd tucked it into the bag. I used about 1/4 cup of onion. pepper and about a dozen grape tomatoes. I cut those up, then blotted off the liquid. Mixed in the cheeses, some dried (didn't have fresh) basil and black pepper. Forgot the salt. Should have added a bit. This didn't look like enough filling to me so after I put the filling on the dough, I added a good sprinkle of more Mozzarella. I realize now that I could have used a lot more filling. I was cautioned by many recipes not to overfill and underfilling was better so it wouldn't leak out. Nothing leaked. I did overbake it just teeny bit. Had a loud song playing. Didn't hear the timer but could smell it. It didn't burn. But one corner had about a 1/4" bit that got too brown. I'll make this again soon with more filling. |
| Doris Night <goodnightdoris@yahoo.com>: Jul 11 10:41PM -0600 On Fri, 10 Jul 2020 10:31:15 -0600, U.S. Janet B. <JB@nospam.com> wrote: >certain cuisines. Or drench the top in BBQ sauce, or catsup or? >What is your style? >Janet US I never liked meatloaf until I realized you didn't need to put ketchup in/on it. Blech. I make mine with a beef/pork/veal combo, and it has breadcrumbs and parmesan cheese in it. The recipe I use is basically the same as Anne Burrell's meatball recipe, https://www.foodnetwork.com/recipes/anne-burrell/excellent-meatballs-recipe-1943292 except I form it into a loaf instead of meatballs. I put slices of bacon on top. It makes really good sandwiches. Doris |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 11 08:25PM -0700 On Saturday, July 11, 2020 at 9:57:09 PM UTC-5, John Kuthe wrote: > Small sliver French Vanilla Ice Cream, melt in > And EAT! I just did and YUM-O > John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian In other words you cleaned out your refrigerator and got rid of leftovers. |
| Alex <Xela777@gmail.com>: Jul 12 12:07AM -0400 John Kuthe wrote: > Small sliver French Vanilla Ice Cream, melt in > And EAT! I just did and YUM-O > John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian Please post that ten more times for no one that cares! |
| Alex <Xela777@gmail.com>: Jul 11 11:35PM -0400 John Kuthe wrote: > And I finished paint taping INSIDE for inside painting! > https://i.postimg.cc/Bv5f25Cg/All-taped-up-inside.jpg > John Kuthe, Climate Anarchist and Suburban Renewalist THREE days? You did get ripped off! Did you ask about the underlayment and warranty? My guess is no. How in the hell did they BACK UP a pickup truck into your driveway without hitting your house? You hit it with a damn Nissan Leaf! |
| Alex <Xela777@gmail.com>: Jul 11 11:41PM -0400 John Kuthe wrote: > https://i.postimg.cc/vBYPNkJ4/High-Painting.jpg > First coat of very light blue inside the front door. > John Kuthe... I wouldn't call painting "sweat equity". I replaced every door in my house with new solid core doors, casing, and handles/knobs. They, of course, had to be painted, too. I also replaced every light switch and outlet in my house with the modern white style. The switches and outlets took a lot longer than the eleven doors and nine bi-fold closet doors. |
| Alex <Xela777@gmail.com>: Jul 11 11:32PM -0400 Sqwertz wrote: > https://i.postimg.cc/dQRcx043/Pastrami-Sandwiches.jpg > Best pastrami ever and under $4/lb. > -sw Bravo! |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 11 08:31PM -0700 On Saturday, July 11, 2020 at 3:03:43 PM UTC-5, Cindy Hamilton wrote: > Southerners will put pork fat in anything. > Cindy Hamilton The food of the gods! |
| Alex <Xela777@gmail.com>: Jul 11 11:28PM -0400 John Kuthe wrote: >> -sw > No, that is some fiberglass corrugated sheets probably 30 or more years old and one is cracked and makes noise in strong winds. They need replacing. > John Kuthe... I hope you find something better. They have steel painted in terracotta that would be a close match to your new roof: https://semetals.com/products/metal-roofing/ Maybe something other than that ugly corrugated is in order. |
| Alex <Xela777@gmail.com>: Jul 11 11:08PM -0400 Sheldon Martin wrote: >> Dissimilar metals will cause corrosion. They should use copper nails. > Copper nails are not very strong and stainless steel nails won't cause > corrosion. Of course they will. "If Copper is connected to Stainless steel Type 304, then the copper will corrode to sacrifice to the stainless steel." https://www.phcppros.com/articles/2867-corrosion-plumbing-piping |
| Alex <Xela777@gmail.com>: Jul 11 11:17PM -0400 John Kuthe wrote: >> corrosion. > Kazactly! And SS nails are very strong and TOUGH! We used to dull steel rotary drill bits in metal shop trying to drill through plate SS on the drill press! > John Kuthe, Climate Anarchist and Suburban Renewalist Stainless isn't hard to drill, or cut, because it's stronger or tougher than other metals. It's because it's an alloy and drill bits and saw blades heat it up and harden the stainless steel while they are cutting it. (That's one reason why my gun safe has a 16ga layer of stainless steel in the walls and door). Carbon steel is easier to drill and cut than stainless but it's far stronger. |
| Alex <Xela777@gmail.com>: Jul 11 11:19PM -0400 Sqwertz wrote: > have sex in a Dodge Caravan. > Er, I mean Suzi and I. > -sw They don't keep records of those milestones? They should! |
| Alex <Xela777@gmail.com>: Jul 11 11:21PM -0400 jmcquown wrote: > Hey, don't worry. He's made of money except when says he's broke. > Don't forget, he's earning more than $30 an hour... > Jill Not anymore. |
| Alex <Xela777@gmail.com>: Jul 11 11:23PM -0400 Dave Smith wrote: > have the wood painted to match something else. SIL insisted on oak. > My brother saw no point in paying a lot extra for oak if the nice > grain was going to be covered up with paint. It's denser than pine and will hold up better. Poplar would be good for that but might not have been available. |
| dsi1 <dsi123@hawaiiantel.net>: Jul 11 08:20PM -0700 On Saturday, July 11, 2020 at 5:07:05 PM UTC-10, John Kuthe wrote: > Some people like their salt to be blessed by a nonexistent God and have the $$ to make it so. > Evidence: https://www.pbs.org/video/africas-great-civilizations-origins-hour-one/ > John Kuthe, devout atheist and backs it up with the facts My dad used to smoke meats using alaea salt for seasoning when I was a kid. The package said that the salt was "not intended for human consumption." I thought that was pretty odd. These days, alaea salt is pretty trendy but back in the old days, the stuff was used by the Hawaiians as a sacred salt to bless building, and spaces, and to ward off evil spirits. https://www.amazon.com/Hawaiian-PaAkai-Alaea-Medium-Grains/dp/B00MA84WKY |
| dsi1 <dsi123@hawaiiantel.net>: Jul 11 08:09PM -0700 On Thursday, July 9, 2020 at 6:46:18 AM UTC-10, graham wrote: > month. So I am stuck with numerous boxes, bowls, coffee scoops and > ornamental items. > https://postimg.cc/gallery/FQRSfXG An HP programmable calculator. A really old one. Perhaps you are a retired engineer. You have the touch of a craftsman and the soul of an artist. I sincerely hate you! |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 11 08:51PM -0500 1.2lbs mystery ground beef, 1.2lbs home ground pork butt, onion, celery, parsley, Italian seasoning, granulated garlic, eggs, breadcrumbs, milk, worcestershire, salt, Uncle Chris's steak seasoning, and red wine. And an Italian snausage link in the middle. https://www.nbc.com/saturday-night-live/video/rocky-horror-shop/n8886 Oh, Ahem. https://i.postimg.cc/TPSSQLbh/Saturday-Night-Meatloaf-raw.jpg Basted with a sauce of BBQ, ketchup, red wine, malt vinegar, and Worcestershire. https://i.postimg.cc/d1yffsR6/Saturday-Night-Meatloaf-cooked.jpg Plated with shroom gravy, fondant potatoes, and leftover corn. https://i.postimg.cc/tg7whtYL/Saturday-Night-Meatloaf.jpg Fuck you and your "Meatloaf is two words" argument, Pussy Katz. -sw |
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