- OT I just RIPPED 60mins (20+20+20) on Da Track! - 3 Updates
- OT Interesting Op Ed on the Radicalism of Jesus! - 1 Update
- Fandango Butter [A Compound Butter] - 1 Update
- Christmas dinner - 1 Update
- Holiday Niche - 3 Updates
- Anyone heard from JanetB US? - 2 Updates
- Hair Cut - 3 Updates
- 6ton log splitter - 1 Update
- Bariatric Recipes - 1 Update
- How many timers in the kitchen do you have? - 4 Updates
- Food find and shortages - 2 Updates
- Christmas Morning in the Kuthe House! - 2 Updates
- OT I KNOW why I can't get a job as a nurse! - 1 Update
| "cshenk" <cshenk1@cox.net>: Dec 26 07:46PM -0600 Dave Smith wrote: > > Blind person grocery shopping would be good too. > Blind people are not always 100% blind. And even those who are, adjust in time to do most things. Measuring basic items isn't a problem. It's apt to be a little 'easier' with a faucet that does it for you if it's reasonably accurate. Cans are handled at home by putting them in specific rows or labels that have raised markings. Canned cheap tuna sloshes in the can, canned chicken doesn't. It's not rocket science... Carol |
| "cshenk" <cshenk1@cox.net>: Dec 26 07:47PM -0600 jmcquown wrote: > You already know where the sink is. You should be able to measure 2 > cups of water. Especially if you're blind and cooking. > Jill They can, it's just a little easier is all. |
| Ed Pawlowski <esp@snet.xxx>: Dec 26 09:19PM -0500 On 12/26/2020 8:46 PM, cshenk wrote: > that have raised markings. Canned cheap tuna sloshes in the can, > canned chicken doesn't. It's not rocket science... > Carol Back in high school I delivered groceries to a blind couple. I would put away the canned veggies in particular places. Corn here, beans there, etc. They paid in cash and the bills in the wallet were in a particular order too. I don't know if they had other help but the house was always in order. |
| "cshenk" <cshenk1@cox.net>: Dec 26 08:18PM -0600 John Kuthe wrote: > > Jill > I believe you, Jill. You have a "Jill Poseur"! > John Kuthe... Possibly same person that posts as me still. If you can block by domain, you can block them too. |
| GM <gregorymorrowchicago07@gmail.com>: Dec 26 06:17PM -0800 Via Alpana Singh, the host of the Chicago - based public TV resto review show "Check Please"... http://www.alpanasingh.com/blog/2020/9/14/fandango-butter "Fandango Butter Enjoy this Cafe de Paris-style butter from the legendary Fandango Restaurant in Pacific Grove, California. It's delicious on steak, chicken or salmon. INGREDIENTS 2 sticks soft butter (adjust the amount of any additional salt if using salted butter) 1 teaspoon chopped parsley 1 1/2 teaspoons Dijon mustard 4 teaspoons ketchup 1 teaspoon finely chopped garlic 1 teaspoon finely chopped shallots 1/2 teaspoon paprika 4 drops Worcestershire sauce 3 drops Tabasco sauce 1 pinch cayenne pepper salt and pepper to taste Combine all the ingredients in a bowl, whisk until blended. I find it helpful to use a Kitchen Aid or handheld electric mixer. Roll in plastic or parchment paper and place in the freezer or refrigerator until firm. Will keep for in the refrigerator for 5-7 days or freeze up to 6 months. Fandango Restaurant is a really special place and this recipe is from their cookbook. The restaurant is owned by Pierre and Marietta Bain, who have known me my entire life. Both my father and Uncle Kamal worked with Pierre and Marietta at the uber-fancy Club XIX Restaurant in Pebble Beach in the late 70's and early 80's. I went to school with Marietta's niece, Christina, and also worked for the Bain's in my early 20's. In fact, they hired me for my last waitressing job before I transitioned to wine full-time. If you're lucky enough to find yourself on the Monterey Peninsula, I would highly recommend paying a visit to Fandango. Give my best to the Bain's if you do! " |
| "cshenk" <cshenk1@cox.net>: Dec 26 08:07PM -0600 Mike Duffy wrote: > > Mostly it's used with savory dishes, not much to the hot > Pepper usually gets dusted on to everything I eat anyways. > Usually I have 'Italian' or 'Herbs de Province' handy. Those work! Most don't use the fancy term of 'compund butter' and that's why the confusion. I actually googled it to be sure I was right before replying ;-) |
| Leo <leoblaisdell@sbcglobal.net>: Dec 26 05:01PM -0800 I hope to have different ornaments next year. A belated Merry Christmas and forward looking Happy New Year to all here. <https://postimg.cc/WdD6LG69> leo |
| GM <gregorymorrowchicago07@gmail.com>: Dec 26 05:16PM -0800 Leo wrote: > I hope to have different ornaments next year. A belated Merry Christmas and > forward looking Happy New Year to all here. > <https://postimg.cc/WdD6LG69> I very much approve, Leo...and HAPPY HAPPY to you and yours... :-) -- Best Greg |
| Lucretia Borgia <lucretiaborgia@fl.it>: Dec 26 10:01PM -0400 On Sat, 26 Dec 2020 17:01:58 -0800, Leo <leoblaisdell@sbcglobal.net> wrote: >forward looking Happy New Year to all here. ><https://postimg.cc/WdD6LG69> >leo Lol very topical :) |
| Leo <leoblaisdell@sbcglobal.net>: Dec 26 05:16PM -0800 On 2020 Dec 26, , S Viemeister wrote > I think it's joannotjoann who's in Nashville. I believe JanetB is more > north and west of there. > My niece lives in Nashville, and her internet connection hasn't suffered. Janet B lives in Boise, Idaho. I know this, because she is now the closest regular poster to me. Cheri used to be. I would like to see Joan post, but it´s the Holidays, after all. Downthread, Graham says Janet B is fine which is good to know. I´m sure Joan and your niece are too. |
| Master Bruce <masterbruce@null.null>: Dec 27 12:53PM +1100 On Sat, 26 Dec 2020 17:16:53 -0800, Leo <leoblaisdell@sbcglobal.net> wrote: >Janet B lives in Boise, Idaho. I know this, because she is now the closest >regular poster to me. Cheri used to be. I would like to see Joan post, but >it´s the Holidays, after all. Do you miss the name calling? |
| Bryan Simmons <bryangsimmons@gmail.com>: Dec 26 05:15PM -0800 On Saturday, December 26, 2020 at 1:21:51 PM UTC-6, Hank Rogers wrote: > > It has been two years. You're never going to finish it. > > Cindy Hamilton > He's busy working on his church and mayoral campaign. My son is looking for a house. I strongly advised him not to buy one in one of those tiny municipalities like Bel Nor. They have very little sales tax base. We're going to look at a house tomorrow, maybe two. Right now, if one can afford the down payment, and can get the mortgage loan, owning is cheaper than renting in the medium or long term. Interest rates are stupid low right now. --Bryan |
| GM <gregorymorrowchicago07@gmail.com>: Dec 26 05:20PM -0800 > going to look at a house tomorrow, maybe two. Right now, if one can afford the > down payment, and can get the mortgage loan, owning is cheaper than renting > in the medium or long term. Interest rates are stupid low right now. Well, he could rent *really* cheaply from John, doesn't he charge only like two hundred bux per month...??? -- Best Greg |
| dsi1 <dsi123@hawaiiantel.net>: Dec 26 05:47PM -0800 > down payment, and can get the mortgage loan, owning is cheaper than renting > in the medium or long term. Interest rates are stupid low right now. > --Bryan Good luck with the house hunting. It's probably a smart move. OTOH, you probably should probably make sure your son will be able to handle the payments. My understanding is that the predatory lending practices and conditions that brought about the mortgage crisis of 2007 are coming around again. https://www.cnbc.com/2018/09/14/the-next-financial-crisis-why-it-looks-like-history-may-repeat-itself.html |
| Leo <leoblaisdell@sbcglobal.net>: Dec 26 05:46PM -0800 On 2020 Dec 25, , Ed Pawlowski wrote > > possibly 50 logs just over our ability to split down but this will > > handle them. > Nice. There were days using a maul I wished for something like that. I have a sledgehammer, a wedge, an axe and something called a wood grenade in the garage. The only one of them that I have used in the last thirty years is the axe. I found that paying a power bill is more efficient to me than what they do. I also have a five foot by one inch diameter iron rod with a chisel tip, a hand winch and a crowbar. What the hell was I thinking? |
| "cshenk" <cshenk1@cox.net>: Dec 26 07:29PM -0600 Joe Blow wrote: > actually be good? My dietition gave me suggestions for the kinds of > foods to eat, but not actually how to cook then, except obviously > nothing deep fried, etc. Lots of them Joe, and yes, you will be limited to how much at one sitting. Best to ask in 'volume' as that's really what you need. mg is a weight. They should be telling you NOW what to get as you need to have it handy at home. https://www.mayoclinic.org/tests-procedures/gastric-bypass-surgery/in-depth/gastric-bypass-diet/art-20048472 Mayoclinic link. It you list which ype of bariatric surgery, it would help. The diet advice isn't the same with all of them. For now, I'm going to estimate the total volume should not exceed 1/2 cup at the start. Please run that and any below by your medical staff. That is 1/2 an 'Ensure' bottle. The mayo link says 3-6 tablespoons per meal but they use a 6 meal plan. It's pretty much just liquids and purees at the starting weeks. I am told by others who've had various procedures called 'bariatric surgery' that you don't want any foods that cause you gas. That means anything from the cabbage family (includes brussell sprouts) and generally no beans (canned or otherwise). If you are even a little lactose intolerant, skip all milk, cheese, and butter for a bit then you can slowly add back later to your tolerance. Minimal onion is generally listed too. For pureed items, it may sound silly but it's appropriately sized and with a little adult seasoning, work better than you'd think! Babyfood jars have just about the right amount and all are easily digested. Once you can eat more than pureed things, the following items are small batch friendly and easy to digest: Frozen veggies (just about all but brussells sprouts and corn initially). They are easy to portion out. You can use canned too but with the cans being far larger than you'd eat in a day, become problematic. Nothing wrong with fresh but unless you have other eaters at home, they will spoil before you get to them. Canned meats such as Tuna, chicken, vienna sausages work well for small batches. Potted meats may suit you (not all are bad!). Don loves the canned Kippers and I like the upper end canned sardines. Watch the cheap tuna as not worth feeding a cat. Eggs. Probably 1 a day. Consider the ones in the freezer or chiller section that you can portion easily. https://www.amazon.com/Vital-Farms-Whole-Liquid-Ounce/dp/B07RHCHCLD/ That's a sample. Lots cheaper versions at the grocery. Nothing wrong with whole though. They are generally 3-3.5 tblspn each. Frozen shrimp is easy to portion. On the 'low fat', I'd recommend asking them if that is due to your type of surgery, or just general advice? Helps I hope! |
| Don Wiss <donwiss@no_spam.com>: Dec 26 07:36PM -0500 >more on thermometers, I mostly rely on my Instaread. Yesterday I >cooked a half ham. Following the timing directions on the packaging >would have been a fail, a full hour off, Instaread saved the day. I remember when I tried timing legs of lamb (in a regular oven). The guidelines, so much per pound, are for a middle size. If smaller, than too much. If larger, than not enough. The only way to roast meat is with a thermometer. And with my office two floors above the kitchen, I use this ThermaPro wireless: https://www.amazon.com/dp/B014DAVCP4 Don. www.donwiss.com (e-mail link at home page bottom). |
| Hank Rogers <Nospam@invalid.com>: Dec 26 06:50PM -0600 Dave Smith wrote: > There is one windup which is reliable enough and which is accurate > enough for my purposes, but it is just not loud enough. Well, you need to order a Hawaiian hearing aide from dsi1. He claims to sell some really cheap ass models ... cheap enough even for a canadian. |
| Hank Rogers <Nospam@invalid.com>: Dec 26 06:53PM -0600 jmcquown wrote: >> reason. > Yes but unfortunately for some reason you feel the need to tell us > about each and every one of them. That's not too much of a problem, but it does attract a certain nasty dutch butt sniffer. |
| Sheldon Martin <penmart01@aol.com>: Dec 26 08:21PM -0500 On Sat, 26 Dec 2020 Don Wiss wrote: >thermometer. And with my office two floors above the kitchen, I use this >ThermaPro wireless: https://www.amazon.com/dp/B014DAVCP4 >Don. www.donwiss.com (e-mail link at home page bottom). I never follow the package instructions for how long to cook, my half ham would have been way undercooked. I added 30 minutes twice. Turned out very well. Had I followed their instructions I'd probably become sick. What's wrong with the meat producers? the instructions actually say you don't need to cook it and can eat it cold, BULLSHIT. I cooked it to an internal temperature of 140 degrees, they said 130ē, nonsence. |
| Hank Rogers <Nospam@invalid.com>: Dec 26 06:38PM -0600 Sheldon Martin wrote: >> So it's about the same to make it as it is to buy it. >> Doris > I'd much rather whip up ricotta with you. Won't you have to dump your old mexican whore first Popeye? |
| Hank Rogers <Nospam@invalid.com>: Dec 26 06:42PM -0600 jmcquown wrote: > On 12/26/2020 2:54 PM, Sheldon Martin wrote: >> I'd much rather whip up ricotta with you. > Smells like kosher fromunda cheese. HUSH! You're gonna attract Druce! That bastard can detect odors further than a goddamn bloodhound. |
| Hank Rogers <Nospam@invalid.com>: Dec 26 06:32PM -0600 Sheldon Martin wrote: > an eviction. > At ten years old I'd be embarrassed to take that trash to the local > junkie... Popeye back then yoose were too busy fucking aunt Doris. Yoose didn't even take her kotex trash out. |
| Hank Rogers <Nospam@invalid.com>: Dec 26 06:34PM -0600 John Kuthe wrote: >> make you look cool. > Pic label was incorrect. That pic is the rear of my Listening Room and those two speakers are my Klipsch Heresies. And those drums are my Djembes, which I play very well! The "potato" is a wood shelled shaker. > John Kuthe... Those djembes need to be refurbed and retuned. |
| Bryan Simmons <bryangsimmons@gmail.com>: Dec 26 04:34PM -0800 On Saturday, December 26, 2020 at 12:17:10 PM UTC-6, jmcquown wrote: > >> At least at home. lol > > Do you think he beat up the colleagues who gave him covid? Do you > > think he told them off at least? I told them off plenty beforehand. I even got written up for doing so. Why would I do it now? My family was lucky enough to get a mild case. We're better off that if we wouldn't have had it at all. I was threatened with *being* beat up, but I don't intitiate violence. > Or made them read his book? How or why would I do that? You three are goofy. --Bryan |
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