Thursday, February 24, 2022

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

Michael Trew <michael.trew@att.net>: Feb 24 12:01PM -0500

On 2/23/2022 10:08, GM wrote:
> lettuce, it is like crack to me...
 
> The tuna above is on my WF shopping list, will get some this
> weekend...
 
My favorite kind of salad is Antipasto, like Olive Garden salad (just
less salty).
 
Something like this looks pretty good:
 
https://www.foodnetwork.com/recipes/rachael-ray/antipasto-salad-recipe-1940429
 
I could eat a bowl of that every day.
Michael Trew <michael.trew@att.net>: Feb 24 12:10PM -0500

On 2/23/2022 7:35, GM wrote:
 
> https://www.usinflationcalculator.com/
 
> https://www.bls.gov/data/inflation_calculator.htm
 
> https://westegg.com/inflation/
 
Thanks! When watching old TV shows like what's my line, for a very
rough estimate on getting "modern" inflated values, I've noticed that
from the mid 50's to today, is roughly 10X inflation; just move the
decimal point over to get a quick/easy figure that's relatively close.
Of course, that won't be accurate for long, with current soaring inflation.
 
I suspect a lot of the "expensive luxury" things that you've referenced
would have been built with better quality. An expensive box fan in the
60's that we've prior mentioned was built in the USA and still works
today. The mostly plastic $12 box fans at Walmart now might last 5-6
years, and they crap out. You get what you pay for; that's why I have
old stuff; it seems to last forever.
Sheldon Martin <penmart01@aol.com>: Feb 24 11:02AM -0500


>Sure beats the hell out of our current satellite Internet, well,
>ex-satellite Internet now.
 
>https://ibb.co/album/n8DxGb
 
We have Starlink, works extremely well. When we set it up it found
the satellite in less than thirty seconds. It's been operating
flawlessly for almost a year. Dish TV likewise.
Bruce 11.0 <Bruce11@nomail.invalid>: Feb 25 04:09AM +1100

On Thu, 24 Feb 2022 11:02:09 -0500, Sheldon Martin <penmart01@aol.com>
wrote:
 
 
>We have Starlink, works extremely well. When we set it up it found
>the satellite in less than thirty seconds. It's been operating
>flawlessly for almost a year. Dish TV likewise.
 
How is the ping in online computer games? lol, sorry
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Feb 24 10:36AM -0500

On 2/24/2022 8:21 AM, Bryan Simmons wrote:
> and took the little manhood you had to begin
> with. You could be brothers in dangling!
 
> --Bryan
 
How is a selfie stick like a dildo?
 
There's usually a cunt at one end.
Bruce 11.0 <Bruce11@nomail.invalid>: Feb 25 04:09AM +1100

>> with. You could be brothers in dangling!
 
>> --Bryan
 
>Bryan lashes out. heheh
 
He always becomes extra pathetic when he's angry.
John Kuthe <jwk6680@bjc.org>: Feb 24 06:20AM -0800

She's my contact with my new nursing agency, and I want to call her about getting a JOB!
 
But it's early yet, 8:19AM and all I got was two Reddi Whips and a Bottle of Blue Juice!
 
John Kuthe, RN, BSN...
GM <gregorymorrowchicago07@gmail.com>: Feb 24 07:07AM -0800

> She's my contact with my new nursing agency, and I want to call her about getting a JOB!
 
> But it's early yet, 8:19AM and all I got was two Reddi Whips and a Bottle of Blue Juice!
 
 
Casey and the "new agency" need you like they need a rollicking case of genital wartz...
 
--
GM
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Feb 24 08:38AM -0800


> She's my contact with my new nursing agency, and I want to call her about getting a JOB!
 
> But it's early yet, 8:19AM and all I got was two Reddi Whips and a Bottle of Blue Juice!
 
> John Kuthe, RN, BSN...
 
Wait! Wait! Wait! For the last 2-3 weeks you've been crowing about this
fabulous job you have and all you had to do is take the trach and venting
course. Before that you were all in a dither about the nurse you shadowed
all day and hoped to be as good as she. Now we're back to "I'm going to
call the nursing agency about getting a JOB!" What the hell is wrong with
you other than you're the most incompetent former, never to be employed
in that field again, nurse????
 
I can't believe you are actually this dense to realize no one is going to hire
you. You haven't kept up with technology and have no interest in learning
and improving your skills. I'm going to take a good guess they probably
searched the internet for your name and got quite a shock when they read
your rants, ramblings, and bragging. But what I find most astonishing is
you're this clueless to not realize you'll not be hired and as far as they are
concerned you're not to be trusted around children as you have shown
you will abandon a child.
Bruce 11.0 <Bruce11@nomail.invalid>: Feb 25 04:09AM +1100

On Thu, 24 Feb 2022 08:38:54 -0800 (PST), "itsjoannotjoann@webtv.net"
 
>Wait! Wait! Wait! For the last 2-3 weeks you've been crowing about this
>fabulous job you have and all you had to do is take the trach and venting
>course.
 
Who gives a flying copulation? Get a life, woman.
GM <gregorymorrowchicago07@gmail.com>: Feb 24 06:05AM -0800

Ed Pawlowski wrote:
 
 
> Nor did I when younger and did not have arthritis in the knees.
 
> The first 35 years of my life I lived in houses with stairs going up to
> the bedroom and down to the basement. Thought nothing of it.
 
 
Now when I'm moving really slow some days, I jokingly tell peeps, "You know,
when I was young, I once walked the entire length of West Berlin - AND I also climbed up
to the top of the Washington Monument..."
 
And it's not really a joke, I did do that, lol...
 
--
GM
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Feb 24 08:45AM -0800

On Thursday, February 24, 2022 at 7:36:04 AM UTC-6, Gary wrote:
 
> My mom is 90 and she takes small steps now. If she
> ever moves in here, those 10 steps would be good exercise for her to
> keep her muscles working. (use them or lose them)
 
The NUMBER ONE cause of death in the home for elderly people are
steps. It has nothing to do with working muscles either.
Ed Pawlowski <esp@snet.xxx>: Feb 24 12:01PM -0500

On 2/24/2022 9:05 AM, GM wrote:
> when I was young, I once walked the entire length of West Berlin - AND I also climbed up
> to the top of the Washington Monument..."
 
> And it's not really a joke, I did do that, lol...
 
I mentioned the houses I lived in the past. There were tens of
thousands that style One bathroom on the top floor. With a family of 4
or more the stairs carpet wore quickly.
 
Washing machine was in the basement to you carried the laundry down two
flights to start. They you went up to the living floor until done, then
went down to hang laundry, then up, then back to take it down and carry
it up two flights of stairs to the bedroom.
 
I had to take a Tylenol for my knees just writing about it.
Michael Trew <michael.trew@att.net>: Feb 24 11:54AM -0500

On 2/23/2022 8:45, Gary wrote:
> coming soon. A much better camera and I'll certainly be able to connect
> to Win10 with that.
 
> :)
 
Honestly, that's what I do any more. A cheap older smart phone, but it
has a good camera. Aside from the camera, I only use the phone for
calls. It's a 2016 iPhone that I paid $50 for, used, a year ago.
Excellent camera, and cheaper than a new digital camera. I have no clue
where my circa 2010 digital camera went. I have a 2003 or older one
somewhere, but it's really not good quality, and it eats through a set
of AA batteries in very short time.
waif69 <waif69@gmail.com>: Feb 24 08:05AM -0800

On Tuesday, February 22, 2022 at 4:21:43 AM UTC-5, Thomas wrote:
 
> So stop using the two together. It's awful. Thanks.
> .............
 
> I agree with the above.
 
While many in the group don't agree with you, at least you gave an explanation and a historical reason as to why you don't agree to put lemon on fish. It shows that you put some actual thought into your argument, which is more than so many people can accomplish in the 21st century. However, I do agree with some of the others that ultimately, what you stated was an opinion. There was a time when people thought that tomato gelatin was a delightful food, but cultural tastes changed. Just as many people like lemon on their fish.
Cindy Hamilton <hamilton@devnull.com>: Feb 24 02:00PM


>> Don't leave us hanging. What is your definition of frittata?
 
> My definition is just a fancy pants name for an omelet or scrambled eggs
> with other ingredients added.
 
The cooking technique is different from omelets or scrambled eggs:
 
<https://www.thespruceeats.com/omelets-vs-frittatas-1807039>
 
And, of course, scrambled eggs are characterized by separated curds in
the finished product.
 
--
Cindy Hamilton
Sheldon Martin <penmart01@aol.com>: Feb 24 09:24AM -0500


>dsi1 wrote:
>> I made some fried spaghetti for lunch. Just add some oil to a non-stick pan and lay your spaghetti down. I had some leftover linguine also. Top with cheese and cook at low heat to brown and for the cheese to melt. It's best to use shredded cheese for this. After the cheese melts, flip the spaghetti cake over to brown and fry up the cheese. The spaghetti is done when both sides are fried crisp. Cut into wedges and enjoy.
 
>> https://photos.app.goo.gl/AwK7sSfPVgirWMDU6
 
I call that a kugel... better made with egg noodles.
I don't think I've ever had left over pissghetti. When I open a new 1
pound box I weigh out 1/2, enough for both of us and the other 1/2 lb
for next time. We don't like to pig out on pasta. Most times we
don't have tomato sauce with pasta, it's usually with thinly sliced
sauted garlic and other sauteed veggies, could be spinach or other
greens. Neither of us likes basil, it's flavor is too overpowering.
Sheldon Martin <penmart01@aol.com>: Feb 24 10:40AM -0500

On Thu, 24 Feb 2022 10:27:23 GMT, Cindy Hamilton
>>> in my near future, perhaps with the World's Largest Fusilli.
 
>> We have different definitions of frittata.
 
>Don't leave us hanging. What is your definition of frittata?
 
A fritata is an omelet, not scrambled eggs. We have a fritata for
dinner often but not with pasta, beaten eggs are poured over sauted
veggies, very good with asparagas and or bell peppers. Can be with
diced meat too but we usually use veggies, shrooms too. Often we use
fried diced potatoes with leafy greens, beet tops work well. Collards
and swiss chard are good too. We allot a patch for swiss chard, very
good in tossed salad.
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Feb 24 10:43AM -0500

On 2/23/2022 9:19 PM, jmcquown wrote:
> We have different definitions of frittata.
 
> Jill
 
Whats the difference between you and an egg, Jilldoe?
 
An egg gets laid.
Sheldon Martin <penmart01@aol.com>: Feb 24 10:45AM -0500

On Thu, 24 Feb 2022 04:39:28 -0000 (UTC), heyjoe <this@is.invalid>
wrote:
 
>cooked spaghetti and bake 25 min. at 375° F.
 
>This is better prepared day before the day of serving - just pop in
>oven.
 
It's pretty rare that folks have all those ingredients in the fridge.
odlayo <odlayo8@gmail.com>: Feb 24 08:00AM -0800

On Thursday, February 24, 2022 at 4:27:34 AM UTC-6, Cindy Hamilton wrote:
> On 2022-02-24, jmcquown <j_mc...@comcast.net> wrote:
> > We have different definitions of frittata.
> Don't leave us hanging. What is your definition of frittata?
 
Frittata seems to be a difficult concept around here, as is clear from several comments in this thread (and plenty elsewhere).
odlayo <odlayo8@gmail.com>: Feb 24 08:04AM -0800

On Thursday, February 24, 2022 at 9:41:01 AM UTC-6, Sheldon wrote:
> A fritata is an omelet, not scrambled eggs.
 
You are correct that a frittata is not scrambled eggs. But a frittata is not an omelet either. Cindy already posted a link explaining the difference between a frittata and an omelet, but here's another explanation. This is from The Classic Italian Cook Book by Marcella Hazan, perhaps the preeminent English voice on authentic Italian cooking.
 
"In some texts, the Italian frittata has become partly confused with French omelets. Actually, the technique for frittata differs in three very important ways from that for making omelets.
 
- Whereas an omelet is cooked very briefly over high heat, a frittata is cooked slowly over very low heat.
 
- An omelet is creamy and moist, just short of runny. A frittata is firm and set, although by no means stiff and dry.
 
- A frittata is flat and perfectly round."
 
She then goes on to discuss methods for cooking the other side.
 
"A frittata must be cooked on both sides. To do this, some people flip it in mid-air like a flapjack. Others turn it over on a dish and then slide it back into the pan. I have found that the least perilous and most effective way is to run it under the broiler for about 20 seconds to cook the top side once the underside is done."
heyjoe <this@is.invalid>: Feb 24 04:00PM

waif69 wrote :
 
> My sister is planning on holding a Mardi Gras like dinner this weekend. I don't want her to have all of the burden of cooking for this event. She hasn't finalized what she is cooking aside from Gumbo and King Cake, so I'm sure that leaves open what I should prepare. Does anyone have any suggestions for what I can make?
 
How about one or two of the following?
 
Cocktails
Hurricane
Sazerac
 
Side dish
Cornbread
Hush Puppies
 
Alternate main dish/side dish
Muffuletta
Shrimp Po' Boys
Boudin Balls
 
Dessert
Bananas Foster
 
--
Believe in yourself!
If cauliflower can become pizza, you can do anything.
waif69 <waif69@gmail.com>: Feb 24 07:53AM -0800

On Thursday, February 24, 2022 at 8:07:47 AM UTC-5, bruce bowser wrote:
> On Thursday, February 24, 2022 at 7:20:03 AM UTC-5, waif69 wrote:
> > My sister is planning on holding a Mardi Gras like dinner this weekend. I don't want her to have all of the burden of cooking for this event. She hasn't finalized what she is cooking aside from Gumbo and King Cake, so I'm sure that leaves open what I should prepare. Does anyone have any suggestions for what I can make?
> Louisiana crayfish dishes are always good.
 
Thanks for the idea, I'll see if I can find crayfish for sale in the northern mid-Atlantic region.
Gary <g.majors@att.net>: Feb 24 09:00AM -0500

Bryan Simmons wrote:
> Truckers always look like they'd smell bad.
 
I worked at a truck stop for a few months.
I dare you to say that to one of them.
You received this digest because you're subscribed to updates for this group. You can change your settings on the group membership page.
To unsubscribe from this group and stop receiving emails from it send an email to rec.food.cooking+unsubscribe@googlegroups.com.
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)