Monday, January 24, 2022

Digest for rec.food.cooking@googlegroups.com - 25 updates in 15 topics

BRUCE <Bruce@invalid.invalid>: Jan 24 10:50PM -0700


>>ZERO gasoline used! No oil spots either. all sealed bearings.
 
>You use 100% fossil fuels to destroy your tires and panels.
>Stop lying and spreading disinformation. Fake news Kuthe...
Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))
BRUCE <Bruce@invalid.invalid>: Jan 24 10:50PM -0700

On Mon, 24 Jan 2022 13:14:30 -0800 (PST), "itsjoannotjoann@webtv.net"
>> for a rant, and Kuthe because he's Kuthe.
 
>> Cindy Hamilton
 
>That's the truth as I stated just a minute ago as I don't have a killfile.
Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))
BRUCE <Bruce@invalid.invalid>: Jan 24 10:50PM -0700

On Mon, 24 Jan 2022 13:15:52 -0800 (PST), "itsjoannotjoann@webtv.net"
 
>On Monday, January 24, 2022 at 9:06:19 AM UTC-6, itsjoannotjoann@webtv.net wrote:
 
>> Does using a nice benevolent butt plug count?
 
>Ewwwwwwww, froggy.
Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))
BRUCE <Bruce@invalid.invalid>: Jan 24 10:49PM -0700

On Mon, 24 Jan 2022 13:27:47 -0800 (PST), "itsjoannotjoann@webtv.net"
 
>> Settings? I wish. You need an ad blocker.
 
>I do use an ad blocker on my laptop but if you use YouTube you can
>control ads by going into the settings.
Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))
BRUCE <Bruce@invalid.invalid>: Jan 24 10:49PM -0700

On Mon, 24 Jan 2022 14:03:23 -0800 (PST), Bryan Simmons
>but she refused to reciprocate: selfish."
> --John Kuthe
 
>--Bryan
Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))
BRUCE <Bruce@invalid.invalid>: Jan 24 10:49PM -0700

On Mon, 24 Jan 2022 15:38:27 -0600, "cshenk"
 
>> It sounds true to me. I know they ask for fingerprints. Facebook
>> password seems a tiny imposition after fingerprinting.
 
>Fingerprints yes, passwords no.
Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))
BRUCE <Bruce@invalid.invalid>: Jan 24 10:49PM -0700

>I heard him say "craftpersonship" and "markspersonship".
>Furthermore, one uberfeminist journalist wrote that she was
>uncomfortable using the word "person" because of the last 3 letters.
Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))
BRUCE <Bruce@invalid.invalid>: Jan 24 10:49PM -0700

On Mon, 24 Jan 2022 17:13:57 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
 
>large bowl of cold water (I've thawed cryo-vac'd steaks and such that
>way) but yeah, it could take a while. Thanks, Dave. :)
 
>Jill
Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))
BRUCE <Bruce@invalid.invalid>: Jan 24 10:48PM -0700

On Mon, 24 Jan 2022 17:56:54 -0500, Dave Smith
>swirl. Another that I liked was rum and raisin. I macerated some golden
>raisins in rum, stuck them into the freezer and then added them to the
>ice cream when it was almost set.
Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))
BRUCE <Bruce@invalid.invalid>: Jan 24 10:49PM -0700

On Mon, 24 Jan 2022 16:48:07 -0600, "cshenk"
>> I have no intention of getting the cheap stiff to save money.
 
>I'm made my own ice cream! It's fun to do! That one isn't a money
>saver, you are right, but it is fun!
Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))
Leonard Blaisdell <leoblaisdell@sbcglobal.net>: Jan 25 04:45AM

> the meat and it is delicious and not salty as had been feared in the original
> post. I could even smell those peppers in the pot and it will probably be
> some mashed potatoes accompanying this dish.
 
Of course, I'm a day late and a dollar short. We had a good old timey
meal of meatloaf in honor of Meat Loaf.
Leonard Blaisdell <leoblaisdell@sbcglobal.net>: Jan 25 05:12AM

> that sounds miserable. If someone isn't even compatible enough with you
> to sleep in the same room, what's the point? Might as well just be
> roommates.
 
 
When we were young, we thought like you. After over fifty years of
marriage, we think differently. All the love, and none of the hassle.
I can watch TV all night! She can take up the whole bed! So can I! I can
eat crackers in bed, anytime!
Lust may wane, but love endures. That's the key to our happiness, just
like your grandparents.
BRUCE <Bruce@invalid.invalid>: Jan 25 04:18PM +1100

On 25 Jan 2022 05:12:42 GMT, Leonard Blaisdell
>eat crackers in bed, anytime!
>Lust may wane, but love endures. That's the key to our happiness, just
>like your grandparents.
 
Well spoken.
Leonard Blaisdell <leoblaisdell@sbcglobal.net>: Jan 25 05:25AM

> yourself?
 
> Same here with kimchee. I'll have to try some first before I ferment
> food to eat.
 
 
About a year ago, and because of posts here, I thought I'd buy some
kimchee. I found it in the refrigerated section and brought a jar home.
My wife and SIL put the groceries away.
A week or two later, I found the kimchee in the pantry. I threw it away.
I still haven't tasted kimchee.
BRUCE <Bruce@invalid.invalid>: Jan 24 10:43PM -0700

On Tue, 25 Jan 2022 16:18:04 +1100, BRUCE <Bruce@invalid.invalid>
wrote:
 
>>Lust may wane, but love endures. That's the key to our happiness, just
>>like your grandparents.
 
>Well spoken.
 
Uhm, Dit is mijn kikker. Ghe Ghe Ghe.
BRUCE <Bruce@invalid.invalid>: Jan 24 10:44PM -0700

On 25 Jan 2022 04:45:54 GMT, Leonard Blaisdell
>> some mashed potatoes accompanying this dish.
 
>Of course, I'm a day late and a dollar short. We had a good old timey
>meal of meatloaf in honor of Meat Loaf.
Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))
BRUCE <Bruce@invalid.invalid>: Jan 24 10:49PM -0700

On Mon, 24 Jan 2022 17:48:42 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
 
>breading and frying. I can't say I've tasted Lambrusco in at least 40
>years.
 
>Jill
Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))
BRUCE <Bruce@invalid.invalid>: Jan 24 10:49PM -0700

On Mon, 24 Jan 2022 14:57:20 -0800 (PST), Thomas Joseph
>> to recover.
 
>I am aware how "they" say it works, I simply did not express myself properly. I am saying the long haul routine is very much like high blood pressure when they call it a "silent disease." I won't argue it, but I believe a lot of people have been conditioned over time to want the rarest and most attention grabbing maladies all their own so they can stand out as special. Some people even refer to their illnesses in the first person - as in "My RA" or "My PTSD." It's almost a status symbol with some people. So while I won't argue that such a thing as long haulers exist, I want to see it for myself instead of reading about it from the so-called experts too many people seem inclined to rely on. It's almost like when people are talking about their pets and someone barks, "Mine's a rescue", as if that makes it special. All pets are rescued. Some are rescued before they hit the rescue mission. Anyway, when I meet a long hauler in person, and if it's someone I trust, at that time I
>will believe in LHS (long hauler syndrome), and not before. I might believe in the possibility of it, or even that it exists - but I do believe a lot of this crap promoted through the media creates an atmosphere of competition where people claiming rare maladies are challenged by others claiming their's are even more rare and special. I don't care what the experts say, I was practicing social distancing and hand cleaning and keeping fingers away from my face long before this COVID thing came along. To each their own. I will not take the shot. If I get sick I won't regret it either. It's not worth arguing over, I'm just saying from the start that there's a lot about this thing I don't trust, as well as too many people who claim to know all about it.
Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))
BRUCE <Bruce@invalid.invalid>: Jan 24 10:48PM -0700

On Mon, 24 Jan 2022 16:50:08 -0600, "cshenk"
 
>> John Kuthe, RN, BSN...
 
>Good luck John!
 
>Don't tell where. That's how Steve reported you last time.
Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))
BRUCE <Bruce@invalid.invalid>: Jan 24 10:45PM -0700

On Mon, 24 Jan 2022 20:02:00 -0800 (PST), GM
 
>Afterlife:
 
>The Pastafarian conception of Heaven includes a beer volcano and a stripper (or sometimes prostitute)
>factory. The Pastafarian Hell is similar, except that the beer is stale and the strippers have sexually transmitted diseases..."
Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))
BRUCE <Bruce@invalid.invalid>: Jan 24 10:48PM -0700

On Mon, 24 Jan 2022 17:37:17 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
 
 
>> John Kuthe...
 
>YAWN. No one cares, John.
 
>Jill
Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))
BRUCE <Bruce@invalid.invalid>: Jan 24 10:48PM -0700

On Mon, 24 Jan 2022 16:15:19 -0700, Bruce <Bruce@invalid.invalid>
wrote:
 
>> fluke that I found it. :)
 
>> Jill
 
>Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))))))
Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))
BRUCE <Bruce@invalid.invalid>: Jan 24 10:48PM -0700

On Mon, 24 Jan 2022 17:16:14 -0600, "cshenk"
>on a cake with so used those in patterns. I also brushed honey on the
>tops of some then sprinkled brown sugar over that.
 
>It was fun!
Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))
GM <gregorymorrowchicago07@gmail.com>: Jan 24 07:54PM -0800

"The fact remains that Shirley has staying power. This is a
drink invented for a young Hollywood starlet almost a
century ago that is still being ordered today—on viral Instagram accounts
and in bars on the Upper East Side of Manhattan.
 
https://www.thrillist.com/drink/nation/shirley-temple-original-mocktail-recipe
 
How Did the Shirley Temple Become the OG Mocktail?
 
And why this grenadine darling has stood the test of time.
 
By Jess Mayhugh Published on 1/24/2022
 
"This past fall, I was sitting at a marble bar in a New York City restaurant, reading a book and waiting on a burger. A server came up to the bartender
to put in a ticket. "Is this right?" the bartender asked. "Yup, eight Shirley Temples." I watched the server deliver the cherry-red drinks, in skinny
pint glasses with striped straws sticking out, to a table of women well
over 21 years old. Wow, I thought, people are still ordering these.
 
My Shirley Temples associations begin and end with childhood
memories of ordering the drink at a steakhouse when my parents
got cocktails. The snappy maraschino cherry, sizzling 7-Up, and
silky grenadine syrup were all very distant memories. But as
spirit-free cocktails have become commonplace on menus and
zero-proof books and products line more shelves, I wondered if
Shirley Temples were making a comeback—or if they ever really
went away at all?
 
"The ingredients in a Shirley Temple are common ones found
behind a bar and used in a lot of cocktails: lemon-lime soda or
ginger ale and grenadine," says Derek Brown, who owns DC bars
Columbia Room and Disco Mary and just released the book
Mindful Mixology. "For a very long time, if you were ordering a
non-alcoholic drink, there weren't many options besides that or
a Roy Rogers. And any time something has been around for a
long time, there's a reason."
 
The invention of the Shirley Temple dates back to, of course, the
actress Shirley Temple. Hollywood lore has it that, in the 1930s,
the child actress was dining at legendary restaurant Chasen's and
wanted to have a cocktail she was allowed to drink.
 
"Not a lot of young stars were going to big, swanky restaurants
like that," says Alison Martino, a LA historian and contributor to
Los Angeles Magazine. "So it was probably a big deal for her to
go in and they wanted to make her feel like she was an adult. When
I went into Chasen's as a kid, our server would always ask, 'Would
you like a Shirley Temple, like the actress?'"
 
Chasen's was "Old Hollywood personified," Martino remembers, saying
she saw Frank Sinatra there and her parents would see Elizabeth Taylor
and Clint Eastwood. It was all windowless wood paneling and decadent
red leather booths—some of which sold for a pretty penny at auction
when the restaurant closed in 1995.
 
Besides its star-studded guest list (and famous chili that Taylor
would have shipped to her all over the world), the lasting legacy
of Chasen's is the Shirley Temple cocktail. Kids of all eras continue
to order the drink to feel fancy. One such kid, Leo Kelly, aka the
Shirley Temple King, started giving critiques of the drink on
Instagram at age 6 and even launched his own line of the drink
that includes cotton candy and ice cream as garnishes.
Holy sugar rush.
 
But there are craftier and more sophisticated versions of Shirley
Temples out there, both on cocktail menus and on shelves. Plus,
companies like Jack Rudy and Liber & Co. are making grenadine
with quality, natural ingredients that give that dusty bottle of
Rose's in your grandparents' pantry a run for its money.
 
"Grenadine is really cool because it has this combination of exoticism
and universal appeal," says Adam Higginbotham, the co-founder of
Austin-based Liber & Co. "Everyone knows it as a sweet-tart fruit
syrup that is this gorgeous red color. But it has a lot of complex floral
and tannic elements to it, too."
 
Perhaps the allure of the Shirley Temple is tied to grenadine itself.
Most people assume, like I did for decades, that grenadine is just
cherry simple syrup. And there's the commonly held belief that it's
actually pomegranate juice (pomegranate in French is grenade,
after all). Then, just last year, an essay came out from drink historian
Darcy O'Neill positing that, depending on the era, grenadine has been
made with all sorts of ingredients including clove oil, maraschino
liqueur, and even raspberry essence.
 
No matter what it's made of (in Liber's case, it's California-sourced pomegranate, orange blossom water, and cane sugar), grenadine
is a bar staple. You'll find it in everything from Trader Vic-style tiki
drinks to Hurricanes on Bourbon Street. The syrup's ubiquity is
another huge reason why Shirley Temples have stuck around. Any
bar, anywhere, can make you one.
 
For Higginbotham, the drink brings him back to a road trip he took
to a small town in Central Texas with his grandparents. They stopped
into an old fashioned soda shop in a town square and that's where
he sipped on his first one. "I associate it with that middle America,
diner experience," he says. "My grandmother probably made it with
Rose's and ginger ale and it made you feel way more grown up
than just having an ice cream cone."
 
Judging that it's one of Liber's more popular of its 16 syrups,
Higginbotham thinks people are making a rediscovery of grenadine
and, by proxy, Shirley Temples. He says he likes hearing about
more modern versions made with small-batch ginger beer or
freshly squeezed lime juice.
 
Brown, who says he was more of a soda and Slurpee kind of kid, admits
that fresh lime juice and housemade grenadine are surely improvements
on the classic Shirley Temple. But he hopes that people realize the
drink is merely the tip of the iceberg when it comes to non-alcoholic
options these days.
 
"For some people, Dry January is just a month and for others, it's their
whole life," Brown says. "This is about choices and there should be
options that are low- and no-alcohol on every menu that, in all
fairness, go well beyond the Shirley Temple."
 
But the fact remains that Shirley has staying power. This is a
drink invented for a young Hollywood starlet almost a century
ago that is still being ordered today—on viral Instagram accounts
and in bars on the Upper East Side of Manhattan.
 
"I still order them about once a week, it's the truth," Martino says
with a laugh. "Sometimes waiters think it's charming and some
can't believe I'm serious. I don't know if it's a childhood thing of
feeling safe or what. But when they're done right, they're just
delicious."
 
 
Liber Shirley Temple Recipe
Ingredients:
• ½ ounces Fiery Ginger Syrup
• ½ ounces Real Grenadine
• ¾ ounces lime juice
• 2 dashes Peychaud's Bitters
• soda water
 
Directions:
Add syrups, lime juice and bitters to a highball glass filled with ice. Top
with soda water and stir. Service in a highball glass garnished with a
lime wheel and cherry..."
 
</>
BRUCE <Bruce@invalid.invalid>: Jan 24 10:45PM -0700

On Mon, 24 Jan 2022 19:54:44 -0800 (PST), GM
>with soda water and stir. Service in a highball glass garnished with a
> lime wheel and cherry..."
 
></>
 
Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))
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