Saturday, January 22, 2022

Digest for rec.food.cooking@googlegroups.com - 25 updates in 13 topics

Michael Trew <michael.trew@att.net>: Jan 22 01:01PM -0500

> On Friday, January 21, 2022 at 3:42:42 PM UTC-6, Michael Trew wrote:
 
>> You couldn't pay me to use Windows 10, I'd sooner learn Linux.
 
> Are you an Apple user?
 
No, I've used Windows 7 since 2009. I didn't like switching from XP,
but I'm so familiar with 7 now that I dread when I have to switch to
something all together different. I do have an older iPhone that I
begrudgingly use, but only for calls when I'm on the road.
Michael Trew <michael.trew@att.net>: Jan 22 12:25PM -0500

On 1/21/2022 17:24, Dave Smith wrote:
> of going to a place in Sarasota Springs that was famous for fried
> chicken and waffles and was really excited to try. He reported back that
> it was a horrible combination.
 
I tried it once. I won't call it horrible, but not something that I'd
venture to try again. I think the combination that they are going for
is some kind of sweet/savory thing, but I can think of better ways to
accomplish that.
Bruce <Bruce@invalid.invalid>: Jan 23 04:27AM +1100


>I think waffles and fried chicken is a ridiculous combo. That's two very
>nice separate meals. Not one.
 
>For me, same with surf and turf. Better as two great meals.
 
But you're a separatist. You also can't handle wine with food.
Michael Trew <michael.trew@att.net>: Jan 22 12:28PM -0500

On 1/21/2022 19:45, dsi1 wrote:
>> other two sections of the wings.
 
>> --Bryan
 
> Fried chicken is great. Beats me what makes it so great. In Asia and Hawaii, the thigh meat is the meat of choice. In Japan, the breast meat is cheaper than the thighs. My guess is that this state eats more chicken thighs than any other state in the union.
 
I don't know why white meat is so popular here. It's kind of dry, in
comparison to dark meat. My grandfather only ate the dark meat when it
was turkey time (he passed in 2009). I recall only taking white meat as
a child due to the appearance, but I've learned that I prefer dark meat
since. My daughter isn't picky, she'll eat whichever piece of chicken
that I give her.
Michael Trew <michael.trew@att.net>: Jan 22 12:50PM -0500

On 1/22/2022 9:04, Cindy Hamilton wrote:
 
> Waffles are not much different from any other starch one might have with
> fried chicken. "One" being "not me". The breading on fried chicken is
> sufficient.
 
True, with a savory gravy as you mentioned before, the waffle could be
the "biscuit", with a different texture. I'd try that.
 
 
> No argument from me on that one. Restaurant meat portions are usually
> too large anyway. That just piles excess on excess.
 
> Cindy Hamilton
 
I agree, I've seen the pictures of surf/turf; it's way too much. Might
be nice to take the other half home the next day.
Michael Trew <michael.trew@att.net>: Jan 22 12:54PM -0500

On 1/21/2022 17:04, GM wrote:
 
> "Today's lead image contains a new-large-late-1950s station wagon, an
> excellent lower-priced vehicle at the time for picking up "sleds and toboggans" at
> the establishment behind it.
 
I thought you got bored of cars, I hadn't see your Friday updates in a
while... LOL. Some nice images there. I would LOVE to have that green
wagon!
 
I'm going to return with a site that I came across this past week. I
still haven't read through it yet, but some beautiful looking Buick's.
Those Electra's are a WHOLE FOOT longer than my full-size Galaxie...
talk about a boat! I'd love to hop in one and take a ride.
 
https://jackbaruth.com/?p=8845
Bryan Simmons <bryangsimmons@gmail.com>: Jan 22 09:55AM -0800

On Saturday, January 22, 2022 at 11:28:53 AM UTC-6, Michael Trew wrote:
> a child due to the appearance, but I've learned that I prefer dark meat
> since. My daughter isn't picky, she'll eat whichever piece of chicken
> that I give her.
 
Folks who like boneless, skinless chicken breast, I pretty
much don't respect their opinions about food. I eat it, but
only because often it's super cheap. The skin on chicken,
turkey, duck, etc. is by far the most delicious part of the
bird.
 
--Bryan
Bruce <Bruce@invalid.invalid>: Jan 23 04:20AM +1100

>> you and found out that you are a sex pervert who is into ANAL
>> DESTRUCTION movies
 
>Yes, thanks to you that constantly posts about it.
 
Bryan uses John as an excuse to constantly talk about pervy sex stuff.
Bryan Simmons <bryangsimmons@gmail.com>: Jan 22 09:37AM -0800

On Saturday, January 22, 2022 at 11:20:44 AM UTC-6, Bruce wrote:
> >> DESTRUCTION movies
 
> >Yes, thanks to you that constantly posts about it.
 
> Bryan uses John as an excuse to constantly talk about pervy sex stuff.
 
Ah, see Bruce, I don't need to do that now that he's given
up the delusion of pedo nursing. I did what I said I'd do.
I kept it up for years. A veritable Energizer Bunny.
 
--Bryan
Bruce <Bruce@invalid.invalid>: Jan 23 04:41AM +1100

On Sat, 22 Jan 2022 09:37:45 -0800 (PST), Bryan Simmons
 
>> Bryan uses John as an excuse to constantly talk about pervy sex stuff.
 
>Ah, see Bruce, I don't need to do that now that he's given
>up the delusion of pedo nursing.
 
I look forward to you not doing that.
Thomas Joseph <jazeev1234@gmail.com>: Jan 22 09:37AM -0800

Bruce wrote:
Thomas Joseph
 
> For the love of God in living heaven Bruce, let it out.
 
> That was Greg again, but anyway, it doesn't really matter.
 
 
Yeah, I suppose if I weren't so selfish and impatient I'd be able to tell the difference between you two right away. I wonder if there's a way you can slyly add something different to your addie, or something in the beginning of you post - barely imperceptible that can be recognized as distinctly you. And yes, in some ways it doesn't matter because I do blather more to the post than the person, although I do prefer that people post under their own names of monickers. I will try to figure it out. I was kidding with the "Let it out Bruce", thing, mocking AA a bit.
 
So the fake Bruce is Greg. Is this the great Greg Sorrow everyone was talking about the other day. That name broke me up. Greg Sorrow - sounds like a brooding folk singer or a method actor who only does sorrowful parts. Funny name whether real or not. Reminds me of the comedian Johnny Dark. Get a bunch of guys with sorrowful sounding names together - doing different things, singing, reciting poetry, comedy, whatever - all with a distinctly sorrowful touch.
 
That's for the clear up Bruce..................... I am feeling a bit sorrowful myself, just spent 5 days in bed - AGAIN. I do it a lot. I don't plan it, I just can't find anything worth getting up for. Then when I do get up I feel like absolute crap - from doing nothing. It's got to stop. Next week sounds good.
Thomas Joseph <jazeev1234@gmail.com>: Jan 22 09:39AM -0800

On Wednesday, January 19, 2022 at 10:41:42 PM UTC-5, GM wrote:
 
 
> It's admirable that Bruce is sharing with us...
 
> --
> GM
 
 
Sharing is cool. But please, next time, ask first. What I have is yours and what you have is mine. I think you have more than I, so that makes it even more cool.
Ophelia <Ophelia@elsinore.me.uk>: Jan 22 05:37PM

On 22/01/2022 16:55, Michael Trew wrote:
>> not superstitious but that could be a bad sign. Oh wait, I am
>> superstitious. Never mind...
 
> We're all going to live or die, should be fun... buckle up!
 
We get ours free. The tests are up the nose or the back of the throat!
Ophelia <Ophelia@elsinore.me.uk>: Jan 22 05:34PM

On 22/01/2022 16:45, jmcquown wrote:
> things.  If I had sour cream I'd have added a bit of that.  Or perhaps a
> bit of cream cheese.
 
> Jill
 
It all sounds good:))) Thank you!!!
 
I just mentioned it to him and he was very interested:)))
Ophelia <Ophelia@elsinore.me.uk>: Jan 22 05:30PM

On 22/01/2022 14:57, jmcquown wrote:
 
> Thanks!  I'm quite sure you see very different birds than what are
> common in my part of the US. :)
 
> Jill
 
Oh yes, of that I am very sure:))
 
I will ask him for tomorrow:)))
Dave Smith <adavid.smith@sympatico.ca>: Jan 22 12:24PM -0500

On 2022-01-22 12:02 p.m., jmcquown wrote:
 
> I wouldn't use three bunches of green onions, either.  Nor would I use
> *low sodium* chicken broth.  But hey, recipes are guides and very
> adaptable.  The idea of a shrimp/new potato chowder does appeal.
 
It does look great.
 
 
> I didn't count the number of shrimp but I suspect I got 20 of them. What
> that amounts to in terms of whatever count, I don't know.
 
Well, if it is just for you, it doesn't really matter.
 
 
 
I eyeballed
> look pretty big to me.  Then again, I am not a shrimp connoisseur.  If I
> make that shrimp/new potato chowder I'd probably add some cheese.  (That
> will give Sheldon fits! ;) )
 
The most common way for us to have shrimp is to sautee them with lots of
garlic and a pinch of dried chili flakes. Variations include the
addition of chopped asparagus, red pepper and/or broccoli. Toss in
some pasta. The finish touch is a good sprinkle of freshly grated Parmesan.
Bruce <Bruce@invalid.invalid>: Jan 23 04:27AM +1100

On Sat, 22 Jan 2022 10:43:16 -0500, Sheldon Martin <penmart01@aol.com>
wrote:
 
 
>>> Jill
 
>> I can never remember how big US shrimps are.
 
>In the US shrimp are sold by "count", how many per pound.
 
And a pound is 453.59237 grams. Handy.
Bruce <Bruce@invalid.invalid>: Jan 23 04:27AM +1100


>> They are okay. They aren't horrible, but they aren't outstanding....
>> IMO.  Some people like them a lot more than I do.
 
>Very similar to clams but not quite as good, imo.
 
From a European perspective, it's the other way around. In the
Netherlands/Belgium, nobody cares about clams, but mussels are big.
Bruce <Bruce@invalid.invalid>: Jan 23 04:27AM +1100

>>> Where are your mussels from?
 
>> I don't buy mussels very often so I can't say. My guess is they're from someplace Asia-ish. I'll check the next time I go shopping.
 
>The one time I tried them, it was a 2lb bag from Maine (USA)
 
Fresh?
Bruce <Bruce@invalid.invalid>: Jan 23 04:27AM +1100

>Not very smart, imo.
 
>I watch a bit of FoxNews each morning. They are constantly joking the
>need to wear masks. Fools all.
 
What matters is your hospital beds, ICU and normal. Are they near
full? They are here. Important surgery's being postponed because of
all the unvaccinated rednecks taking up hospital beds.
Bruce <Bruce@invalid.invalid>: Jan 23 04:27AM +1100

>didn't.
 
>It's probably too late for Congress to do that now. The US is turning
>spanish very quickly.
 
If you get a letter from the city council, for instance, can it ever
only be in Spanish? I doubt it. It may be in two languages, but
English is always one of them. Doesn't that mean English is the
official language, practically speaking?
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jan 22 12:06PM -0500

On 1/22/2022 11:44 AM, Bryan Simmons wrote:
>> Yep. Old and well used but better than the alternative. Or is it?
 
> "Well used"? Well, I guess you still use it to pee.
 
> --Bryan
 
After he cuts pubic hairs and finds one that bleeds.
Bruce <Bruce@invalid.invalid>: Jan 23 04:27AM +1100


>>> All old men have old man bladders.
 
>> And old man everything else.
 
>Yep. Old and well used but better than the alternative. Or is it?
 
Many old men's brains are still as new.
Michael Trew <michael.trew@att.net>: Jan 22 12:23PM -0500

On 1/22/2022 5:18, Gary wrote:
 
>> A normal brained person is not going to celebrate mystery meat...
 
> Sheldon, not everyone can raise their own cattle like you do.
> Mystery meat works well for the rest of us.
 
I think the definition of "mystery meat" here is who knows what crap is
ground into the store bought ground beef. Unless you trust your local
butcher, that is. Hundreds of different cows and cow parts could be in
that commercial ground beef. A roast is clearly from one animal, and
you can see the quality of the beef.
Bryan Simmons <bryangsimmons@gmail.com>: Jan 22 09:07AM -0800

On Saturday, January 22, 2022 at 3:41:38 AM UTC-6, Cindy Hamilton wrote:
> > better.
> I was about to quip that perhaps Leo enjoys overcooked green
> beans, but realized you're the wrong audience.
 
I adore green beans cooked to silky soft. Same for
carrots.
 
--Bryan
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