Monday, August 3, 2020

Digest for rec.food.cooking@googlegroups.com - 25 updates in 14 topics

John Kuthe <johnkuthern@gmail.com>: Aug 03 06:27PM -0700

https://i.postimg.cc/sfnCmWLx/8-3-2020-Last-of-English-Toffee-dipped.jpg
 
John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian
"cshenk" <cshenk1@cox.net>: Aug 03 08:25PM -0500

I just Bozo-binned a bunch of cross posters. Please do not cross post
us to alt.home.repair.
 
If you think we don't stay on topic, I assure you they are 10 times
worse.
John Kuthe <johnkuthern@gmail.com>: Aug 03 06:12PM -0700

https://i.postimg.cc/RhgVmbGn/8-3-2020-Tomatoes.jpg
 
John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian
Hank Rogers <Nospam@invalid.com>: Aug 03 08:22PM -0500

John Kuthe wrote:
> https://i.postimg.cc/RhgVmbGn/8-3-2020-Tomatoes.jpg
 
> John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian
 
They sure are!
"cshenk" <cshenk1@cox.net>: Aug 03 08:01PM -0500

Gary wrote:
 
> > meat.
 
> Don't let Bruce scare you. Eating dead meat is much more
> humane than eating live meat. :)
 
LOL! I was just waiting for that comment!
 
If I jump on the 'dead spread' sort of theme, we had dead flounder
fillets tonight. These were very lightly breaded with egg wash then
flour and seasoned with a bit of a lemon-pepper blend then pan fried in
the ever-useful cast iron pan. In a smaller skillet we made a medly of
mushrooms, bell peppers, slivered carrots. yellow squash, and broccoli.
 
We'd have made rice for the side but for a rare event, I apparently
left the air tight rice keeper open and it had 'extra unintended
protien' so we dumped it all. We used rigatoni cut pasta with garlic
butter and thin slivered colby jack.
 
Don pulled out the toaster oven and made 2 slices of the Sunday bake of
bread into garlic bread with a thin slice of corned beef and slivers of
a medium cheddar.
 
Topped it all off with a fresh peach an hour later.
Bruce <bruce@null.null>: Aug 04 11:04AM +1000


>> Don't let Bruce scare you. Eating dead meat is much more
>> humane than eating live meat. :)
 
>LOL! I was just waiting for that comment!
 
No, you were not, silly.
 
 
>Don pulled out the toaster oven and made 2 slices of the Sunday bake of
>bread into garlic bread with a thin slice of corned beef and slivers of
>a medium cheddar.
 
You mention this Don a lot. He must be your gardener.
Hank Rogers <Nospam@invalid.com>: Aug 03 08:21PM -0500

Bruce wrote:
>> bread into garlic bread with a thin slice of corned beef and slivers of
>> a medium cheddar.
 
> You mention this Don a lot. He must be your gardener.
 
<*SNIFF*>
jmcquown <j_mcquown@comcast.net>: Aug 03 07:44PM -0400

On 7/29/2020 10:20 PM, cshenk wrote:
> We are making congee/juk type rice things 2 times a week for breakfast
> which is basically a very thick grain soup of rice and other bits.
> It's not even remotely USA standard (even in Hawaii).
 
Yeah, we know all about your time in Japan. Personally I don't want to
eat rice/congee/juk for breakfast. I don't think about pancakes for
breakfast, either. Eggs, bacon or sausage and toast or a buttered
biscuit works for me.
 
Jill
Bruce <bruce@null.null>: Aug 04 09:46AM +1000

On Mon, 3 Aug 2020 19:44:26 -0400, jmcquown <j_mcquown@comcast.net>
wrote:
 
>eat rice/congee/juk for breakfast. I don't think about pancakes for
>breakfast, either. Eggs, bacon or sausage and toast or a buttered
>biscuit works for me.
 
Why flaunt your limitations, one wonders.
Hank Rogers <Nospam@invalid.com>: Aug 03 08:14PM -0500

Bruce wrote:
>> breakfast, either. Eggs, bacon or sausage and toast or a buttered
>> biscuit works for me.
 
> Why flaunt your limitations, one wonders.
 
<*SNIFF*>
"cshenk" <cshenk1@cox.net>: Aug 03 08:11PM -0500

Sheldon Martin wrote:
 
 
> > Actually, both my mother and grandmother always made combined
> > potato-macaroni salad.
 
> What a horrid texture combo.
 
It's very popular in Hawaii to do that. It falls in the 'home comfort
food' set.
 
https://whatscookingamerica.net/salad/hawaiianpotatomac.htm
 
It's very simple stuff.
Tania Hoffman <u2rsol@gmail.com>: Aug 03 05:57PM -0700


> You know, there probably was lemon in the recipe and I was trying to
> remember what all she said she used. It truly was lip-smacking and she
> said she had gotten it from the internet and it had 6,000 (yes 6 thousand) reviews. I'll see if I can't locate it.
 
I think this might be what you are looking for... courtesy of the New York Times...
ngredients
 
3 ½ pounds bone-in, skin-on chicken parts
1 teaspoon ground turmeric
6 tablespoons olive oil
Kosher salt and black pepper
½ cup white wine vinegar
1 ½ cups green Castelvetrano olives, crushed and pitted
2 garlic cloves, finely grated
1 cup parsley, tender leaves and stems, chopped
 
Preparation
 
Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.
Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.
Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.
Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.
Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy. Pour olive mixture over the chicken, then serve.
 
Regards
Tania
dsi1 <dsi123@hawaiiantel.net>: Aug 03 04:35PM -0700

On Monday, August 3, 2020 at 1:25:38 PM UTC-10, Dave Smith wrote:
 
> In the early 50s I was still being breast fed. Coors must have been a
> heck of a lot better back then than it is now. Maybe the competition was
> so bad that it was relatively good.
 
Coors' gimmick was that it wasn't pasteurized which meant that the beer had to be kept chilled at all times. Coors claimed that their product was better tasting because of this.
notbob <notbob@nothome.com>: Aug 04 12:53AM


> I always liked dark beer.
 
Stouts and Porters are hard water beers (Guiness). Lagers and pilsners
are soft water beers.
 
You can find dark beers in Mexico (lagers, dunkels). Modelo & Bohemian Negra(o) comes to
mind. Also, San Miguel Dark.
 
> The dark beer was a seasonal thing.
 
Try Alaskan Smoked Porter (around X-mas time, bullets). ;)
 
nb
"cshenk" <cshenk1@cox.net>: Aug 03 07:20PM -0500

Sqwertz wrote:
 
> pizza), but I like Anna Cento better. I'm famous here for my pizzas
> from scratch.
 
> -sw
 
LOL, I just go regular flour for pizza. Works for me and eventually
you get too many flour types to store properly.
"cshenk" <cshenk1@cox.net>: Aug 03 07:25PM -0500

Sqwertz wrote:
 
 
> Spicy giardiniera is a favorite topping of mine on pizza. I just
> used it last night on a Totinos.
 
> -sw
 
I have the same tomatoes based on sales. Tuttorossa and Cento brands
just now. Heinz and Hunts are salt-bomb crap that doesn't taste nearly
as good and stopped getting them.
 
I just checked the Cento brand and 20mg sodium per 1/4 cup.
John Kuthe <johnkuthern@gmail.com>: Aug 03 05:25PM -0700

https://www.pbs.org/video/american-experience-freedom-riders/
 
I was ONE year old! 1961!
 
 
John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian
notbob <notbob@nothome.com>: Aug 04 12:20AM


>>Look at this pic. Is that correct?
>>https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxT8OwcBfhsH27haGM7taaPdmyFJEMt0cCFTTYERcjpIJx459IAOUYXCdzsSThrpS1Mfg2fV2-ebkNENhPbyIkFdeoDYHD0HSiQ3FIBNmPhYa8ejRjMW7r1TcN6JybgRm-KxTWjwvZXI/s1600/how+to+hold+chopsticks+1.jpg
 
> There is no 'correct'.
 
Yes, there is. 1-2-3 fingers is less 'correct' (according to the
Japanese). 4 fingers is more 'correct" (again, according to the
Japanese). Japanese prefer plastic, Chinese prefer wood, Koreans
prefer Stainless Steel. Vienamese prefer a "scissors" action (watch
'em at a pho house). I can't do it. I use a 3-4 finger Japanese
style.
 
> wooden chopsticks are easier to use that plastic ones IME (the wood
> grips the food better).
 
I prefer bamboo. ;)
 
nb
"cshenk" <cshenk1@cox.net>: Aug 03 06:40PM -0500

Gary wrote:
 
> she ending up dying a few years later because of that
> situation. She was only 38 years old. Not fair at all.
 
> Good one, God. >;o
 
True. Once a decent vaccine is out, I bet it will be an annual. I'm
pretty sure I read that they are already tracking several varients of
Covid-19.
"cshenk" <cshenk1@cox.net>: Aug 03 06:44PM -0500

Gary wrote:
 
 
> Keeps YOU safe from breathing in but doesn't provide any
> protection to anyone around you if you are sick.
 
> This is similar to mine:
 
http://images.beatsons.co.uk/images/products/zoom/1350491994-86206700.jpg
 
Yes, been trying to warn folks that types with the little air baffle do
NOT protect others as the device was intended.
"cshenk" <cshenk1@cox.net>: Aug 03 06:49PM -0500

Cindy Hamilton wrote:
 
> and protecting other people from your possible asymptomatic case of
> COVID-19.
 
> Cindy Hamilton
 
Exactly. Military are strictly not allowed to use those because they
actually spread the disease *more effectively*. When you breathe out,
it is not only unfiltered, but it comes out faster with a farther
spread.
 
What the studies given to the military show is that you are safer next
to an idiot not wearing a mask, than you are with the worse idiot
wearing one like that.
"cshenk" <cshenk1@cox.net>: Aug 03 06:56PM -0500

> they list the cause of death as Covid-19. Nor do I wish to discuss
> the number of reported false/positive readings. The health department
> says "OOPS."
 
If you accept it vicariously, then yes you do. Thats how sadly, I came
to adopt my Great Dane. Josh died. He was a heathy mid-30's marathon
runner with no known prior existing conditions.
"cshenk" <cshenk1@cox.net>: Aug 03 07:16PM -0500

> George Floyd.
 
> How am I or anyone else supposed to take this dumbass seriously when
> he issues 'directives'????
 
Every area is a bit different on how the word has gotten out. Gary and
I live in Virginia and I for one like our Governor. At this time, he's
been pretty solid (not suprising, he's a Doctor).
 
The young people are chafed over it all and often ignoring the
directions but once the word went out to 'mask up, people' he was solid
from what I saw.
 
Hampton Roads is again in semi lock-down but since about 1/4 of all
Virginia residents live here (check that, might be off a little but I
think that was it), we'd be expected to have issues magnified.
 
Here's something interesting. The Military are running a significantly
lower COVID-19 infection level than the civilian populace. Yes, the
aircraft carrier Theodore Roosevelt issue was huge but largely they
have held it at bay.
 
What is the difference? They mask-up and have been for months and they
DON'T use the unsafe ones with breathe out vents. They know they can
be charged via UCMJ for the offense (Includes off duty) of not wearing
a mask. Every building I know of had a guard doing a temperature
check. Many bases are doing that at the gate.
notbob <notbob@nothome.com>: Aug 03 11:59PM

>> to either rice or bread pudding.
 
> i think it is a very unusual flavor and that is one
> reason i like it.
 
It's pretty good in sweet things.
 
I put it in apple/fruit pies, n' most sweet things.
 
I usta buy a type of baklava at a Middle-Eastern (ME) store. I thought it
contained some kinda "essence of flower", which is real big in ME food.
Turns out it was black (dessicated, grn pod) cardamom.
 
I've become addicted! I always have some on hand. ;)
 
nb
jmcquown <j_mcquown@comcast.net>: Aug 03 07:37PM -0400

I had a petite beef tenderloin filet in the freezer older than the
chuck-eye steaks I bought last week so best use that one up first. Pan
seared in a small cast iron skillet, seasoned simply with S&P and a
little garlic. Cooked to medium rare, of course. I seem to be on a
couscous kick lately so that will be a side dish along with steamed lima
beans. :)
 
I trust everyone here is eating something equally tasty!
 
Jill
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