Thursday, January 13, 2022

Digest for rec.food.cooking@googlegroups.com - 25 updates in 11 topics

Dave Smith <adavid.smith@sympatico.ca>: Jan 14 04:06AM +1100


>> They get the stuff thrown out his window.
 
>The rats that live underneath his back deck get most of that tossed out
>food before the other critters discover them. First come, first served.
 
Rats are just another critter. People have rats as pets.
 
--
This is NOT a post by Dave Smith
Dave Smith <adavid.smith@sympatico.ca>: Jan 14 04:03AM +1100


>Years ago, my largest pot was 5 quart and always up to the rim.
>So I bought an 8 quart pot thinking I would have room at the top.
>Nah...I just filled up the larger pot to the rim. lol
 
I once bought a 6 TB external hard disk because my existing disk was
full. Now the new one's also full.
 
--
This is NOT a post by Dave Smith
Graham <g.stereo@shaw.ca>: Jan 13 09:05AM -0700

On 2022-01-13 8:28 a.m., Dave Smith wrote:
 
> This reminds me.... it's time to keep an eye out for Seville oranges.
> They are only around for a short time each year, so anyone who is
> thinking about making marmalade should keep an eye out for them.
 
If you miss them, you can buy cans of puréed Seville oranges.
Dave Smith <adavid.smith@sympatico.ca>: Jan 13 11:29AM -0500

On 2022-01-13 11:05 a.m., Graham wrote:
>> They are only around for a short time each year, so anyone who is
>> thinking about making marmalade should keep an eye out for them.
 
> If you miss them, you can buy cans of puréed Seville oranges.
 
I did that once and ended up with a marmalade that was basically the
same as the regular commercial stuff. I have not seen those cans in years.
Graham <g.stereo@shaw.ca>: Jan 13 09:43AM -0700

On 2022-01-13 9:29 a.m., Dave Smith wrote:
 
>> If you miss them, you can buy cans of puréed Seville oranges.
 
> I did that once and ended up with a marmalade that was basically the
> same as the regular commercial stuff.  I have not seen those cans in years.
 
I think the canned stuff would be ideal with which to experiment with
different flavours.
I used to buy a lemon & lavender marmalade when i visited the UK. Really
delicious but no longer available AFAIK.
Bryan Simmons <bryangsimmons@gmail.com>: Jan 13 08:34AM -0800

On Thursday, January 13, 2022 at 9:14:25 AM UTC-6, Mike Duffy wrote:
> If we are to believe everything you said about her, (as I do), then she
> is a victim of a sexual predator. As such she does not deserve you
> categorizing her as an 'ungrateful bitch'.
 
I was mocking John. The phrase, "poopoo hole" should have made
that obvious.
 
> Maybe it took her a while to grow up and realize what type of monster she
> was dealing with, but that is not a reason to denigrate her now. I feel
> sorry for her, and if you do not feel the same, I feel sorry for you.
 
Mike, I was insulting John, not Sue. I have nothing but respect for her.
You need to work on your humor muscles.
 
--Bryan
Dave Smith <adavid.smith@sympatico.ca>: Jan 13 10:41AM -0500

On 2022-01-13 10:28 a.m., heyjoe wrote:
> gravy. While the two may start out the same, there is no thickener
> used in au jus (well . . . maybe a bit of butter), while some kind of
> thickener is always used in gravy.
 
If you order beef au jus in a restaurant you are likely to be getting a
very thin version of gravy. In a really nice restaurant you might get it
made with wine and butter, but in most places I would count in it being
thickened slightly with gravy.
Graham <g.stereo@shaw.ca>: Jan 13 09:00AM -0700

On Thu, 13 Jan 2022 10:41:29 -0500, Dave Smith wrote:
 
> very thin version of gravy. In a really nice restaurant you might get it
> made with wine and butter, but in most places I would count in it being
> thickened slightly with gravy.
 
IME the "au jus" has been a consommé, probably made from a stock cube,in
which to dip a beef sandwich.
Cindy Hamilton <angelicapaganelli@yahoo.com>: Jan 13 08:01AM -0800

On Thursday, January 13, 2022 at 10:41:36 AM UTC-5, Dave Smith wrote:
> > thickener is always used in gravy.
 
> If you order beef au jus in a restaurant you are likely to be getting a
> very thin version of gravy.
 
I'd expect this:
<https://www.amazon.com/Minors-Jus-Concentrate-Beef-Ounce/dp/B00J4B18VG>
Prepared more-or-less according to the instructions on the tub.
 
Cindy Hamilton
Sheldon Martin <penmart01@aol.com>: Jan 13 11:31AM -0500

Cindy Hamilton wrote :
>> French Dip Sandwich with Unthickened Pan Juices
>> Although in this new, foodie-friendly world, this might work:
>> French Dip Sandwich
 
The french dip sandwich has been selling like crazy on the left coast
for many decades, I think it began at Roy Rogers fast food joints. The
'jus' wasn't real, it was made from powdered boullion.
Mike Duffy <mxduffy@bell.net>: Jan 13 03:37PM

On Thu, 13 Jan 2022 05:31:03 -0500, Gary wrote:

> in a request to get me a pair of plaid flannel pajamas. I've thought
> about them for many years. Would be nice for my legs at home during
> winter months as I keep my inside temps in the 60F range.
 
Sure Gary. Do you expect us to believe you do not want flannel pajamas
for the specific reason mentioned by JK recently? (i.e. quick 'access' to
glabrous gonads)
Sheldon Martin <penmart01@aol.com>: Jan 13 10:43AM -0500

On Thu, 13 Jan 2022 08:02:13 -0600, Sqwertz <sqwertzme@gmail.invalid>
wrote:
 
>available locally, So I gotta pass even though I'm looking for a
>couple pairs of something like that.
 
>-sw
 
From my Pillows, My Slippers.
https://www.mypillow.com/slippers?msclkid=4c94881a8f25137be4dde9faca44df13&utm_source=bing&utm_medium=cpc&utm_campaign=USA%20-%20Search%20-%20Brand%20-%20Categories&utm_term=my%20pillow%20slippers&utm_content=Slippers%20-%20B43
 
I haven't tried them.
I wear Flip Flops at home.
Bryan Simmons <bryangsimmons@gmail.com>: Jan 13 08:21AM -0800

On Thursday, January 13, 2022 at 8:02:21 AM UTC-6, Sqwertz wrote:
> it doesn't say which sizes correspond to what shoe sizes and not
> available locally, So I gotta pass even though I'm looking for a
> couple pairs of something like that.
 
Small are 7-8, M are 9-10, L are 11-12 and XL are 13-14. They run
a bit small. I wear size 10, but I ordered the 11-12s.
 
--Bryan
Mike Duffy <mxduffy@bell.net>: Jan 13 03:51PM

On Thu, 13 Jan 2022 07:10:46 -0500, Gary wrote:
 
 
>> Relax, Bryan. Go have a cold shower and focus on your wife.
 
> Actually, I don't recall John ever talking about Big Black Cocks.
> That one must be Bryan's fantasy
 
No, he doesn't speak directly about them. He quotes the name of his
favourite porn bimbos, then Bryan posts links showing them with 4 or 5
penii simultaneously engaged in their orifii.
Bryan Simmons <bryangsimmons@gmail.com>: Jan 13 08:17AM -0800

On Thursday, January 13, 2022 at 6:10:15 AM UTC-6, Gary wrote:
 
> > Relax, Bryan. Go have a cold shower and focus on your wife.
> Actually, I don't recall John ever talking about Big Black Cocks.
> That one must be Bryan's fantasy
 
Gary, search for BBCs. John has posted several times about
DPs (double penetrations) with BBCs. You just didn't know
the lingo.
 
--Bryan
Dave Smith <adavid.smith@sympatico.ca>: Jan 13 10:34AM -0500

On 2022-01-13 10:21 a.m., Mike Duffy wrote:
>> It was interesting to be there and see how they were made.
 
> The KK here has the assembly line behind a glass wall where customers
> queue, so anyone can see how the donuts are made. Yes, it is interesting.
 
 
At which point in the process is all the sugar added? I tried one once
when they first arrived here and I was not at all impressed. They are
way too sweet for my taste. This is Tim Horton country and they have
never had a presence here. You can't drive very far around here without
seeing a Hortons, but the closest KK is more than 100 k away.
Dave Smith <adavid.smith@sympatico.ca>: Jan 13 10:43AM -0500

On 2022-01-13 10:28 a.m., heyjoe wrote:
 
> Keep some bleach in a squeeze bottle. Squirt it on your plastic
> cutting board and leave it to sit for 5 minutes or so. Rinse, then
> wash as normal.
 
And then rinse and rinse and rinse to get the stink of chlorine off it
or anything you cut on it will taste like it was cooked in a swimming
pool. Vinegar will be just as effective and not leave that horrible taste.
Mike Duffy <mxduffy@bell.net>: Jan 13 04:02PM

On Thu, 13 Jan 2022 10:43:01 -0500, Dave Smith wrote:
 
> or anything you cut on it will taste like it was cooked in a swimming
> pool. Vinegar will be just as effective and not leave that horrible
> taste.
 
Hydrogen peroxide will leave less taste.
Sheldon Martin <penmart01@aol.com>: Jan 13 11:17AM -0500

On Thu, 13 Jan 2022 10:43:01 -0500, Dave Smith
 
> And then rinse and rinse and rinse to get the stink of chlorine off it
>or anything you cut on it will taste like it was cooked in a swimming
>pool. Vinegar will be just as effective and not leave that horrible taste.
 
After washing I scrub cutting boards with lemon rind and salt... rinse
and then place both wooden and plastic cutting boards outdoors in the
sun, the UV rays will sterilize and the fresh air will disapate any
odors... no chemicals and costs nothing... so far solar is free.
Mike Duffy <mxduffy@bell.net>: Jan 13 03:32PM

On Thu, 13 Jan 2022 02:21:05 -0800, Cindy Hamilton wrote:
 
> Give me a break.
 
https://en.wikipedia.org/wiki/Poe%27s_law ?
Graham <g.stereo@shaw.ca>: Jan 13 08:53AM -0700

On Wed, 12 Jan 2022 23:01:27 -0500, Michael Trew wrote:
 
 
> Forewarning: My post above is rather lengthy, but I tried to break it
> into reasonable paragraphs and talking points. Don't ignore it, at
> least skim through it.
 
There are so many refutable points in your post that I can't be bothered to
reply to each of them.
Your level of ignorance and thick-headedness is so profound that it's
pointless trying to educate you.
Ophelia <Ophelia@elsinore.me.uk>: Jan 13 04:14PM

On 13/01/2022 15:53, Graham wrote:
> reply to each of them.
> Your level of ignorance and thick-headedness is so profound that it's
> pointless trying to educate you.
 
I knew you could be mean, but age has really soured you!!
 
Michael is in no way how you describe him.
 
Take no notice, Michael, his age is showing him up!!
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jan 13 10:40AM -0500

On 1/13/2022 9:20 AM, Ed Pawlowski wrote:
>> everywhere, not even a donut shop would hire him to handle their food.
 
> You may be wrong there.  Look at the marketing they can do.  Big sign
> out front:  "Our Donuts Are Pubic Hair Free"  Sales will skyrocket!
 
Kuthe could sell donuts and weed, glazed and confused.
Mike Duffy <mxduffy@bell.net>: Jan 13 03:43PM

On Thu, 13 Jan 2022 05:37:49 -0800, John Kuthe wrote:
 
> I would do better in a Private World!
 
Start by omitting details about your private parts from public messages.
 
Or did you mean 'private ward'?
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jan 13 10:41AM -0500

On 1/13/2022 10:13 AM, Dave Smith wrote:
> My wife makes great meringues so whenever we use a recipe that calls for
> egg yolks we save the whites and make meringue.
 
S H O C K I N G !
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