Tuesday, February 8, 2022

Digest for rec.food.cooking@googlegroups.com - 25 updates in 10 topics

Joni <Braza@null.invalid>: Feb 08 05:14PM -0500

Todd wrote:
 
>> Does Ray know you're using his server to flood rec.food.cooking
>> with this repeated nonsense?
 
> Yes he does! Ghe Ghe Ghe
 
 
Uhm Yes. Ghe Ghe Ghe :)))))))))))
Jerry <Braza@null.invalid>: Feb 08 06:01PM -0500

Todd wrote:
 
>> Does Ray know you're using his server to flood rec.food.cooking
>> with this repeated nonsense?
 
> Yes he does! Ghe Ghe Ghe
 
 
Uhm Yes. Ghe Ghe Ghe :)))))))))))
Roger <Braza@null.invalid>: Feb 08 06:33PM -0500

Todd wrote:
 
>> Does Ray know you're using his server to flood rec.food.cooking
>> with this repeated nonsense?
 
> Yes he does! Ghe Ghe Ghe
 
Uhm Yes. Ghe Ghe Ghe :)))))))))))
Bryan Simmons <bryangsimmons@gmail.com>: Feb 08 03:11PM -0800

On Tuesday, February 8, 2022 at 1:30:54 PM UTC-6, US Janet wrote:
 
> Serve with: Diced avocado, shredded cabbage, sliced radishes, wedges
> of lime, and minced, fresh cilantro.
> Warm tortillas if desired.
 
If you don't have arbols, you can sub the thai or chinese
chiles, which are pretty similar. If you want to take it to
the next level, make the hominy fresh, instead of using
canned. You can buy frozen hominy that's just as good
as making it yourself, but it's really expensive. Most
canned hominy isn't even nixtamalized.
 
It's really simple. Just take about a cup and a half of
water, and stir in about a teaspoon of pickling lime, then
add a half cup of dried corn. Put it in the instant pot for
about 30 minutes, and let it naturally depressurize. After
about an hour, take it out and let it sit overnight, then
rinse it, remove the skins, and rinse it some more.
 
Your post inspired me to get some going.
https://www.flickr.com/photos/36178182@N08/albums/72177720296551078
 
--Bryan
dsi1 <dsi123@hawaiiantel.net>: Feb 08 03:24PM -0800

On Tuesday, February 8, 2022 at 12:58:38 PM UTC-10, Jerry wrote:
 
> >I made that soup with posole. It takes quite a while to soften up. Next time I make it, I'll use canned hominy. I use kalua pig in the soup. It works great!
 
> >https://photos.app.goo.gl/mSb39X7wmCE69n2UA
> I don't know about how that looks.
 
The cheese does hide most of it but I like cheese. That pozole soup had way too much posole. That's the breaks.
Roger <Braza@null.invalid>: Feb 08 06:30PM -0500

dsi1 wrote:
 
>>> https://photos.app.goo.gl/mSb39X7wmCE69n2UA
>> I don't know about how that looks.
 
> The cheese does hide most of it but I like cheese. That pozole soup had way too much posole. That's the breaks.
 
Uhm Yes. Ghe Ghe Ghe :)))))))))))
Roger <Braza@null.invalid>: Feb 08 06:30PM -0500

Bryan Simmons wrote:
> https://www.flickr.com/photos/36178182@N08/albums/72177720296551078
 
>> Janet US
 
> --Bryan
 
Uhm Yes. Ghe Ghe Ghe :)))))))))))
Roger <Braza@null.invalid>: Feb 08 06:31PM -0500

dsi1 wrote:
 
>> After cooking the meat, add 3 - 15 ounce cans of white hominy, drained
>> and rinsed.
 
>> Cook uncovered 1 hour
 
 
more until meat and hominy are tender.
 
>> Janet US
 
> I made that soup with posole. It takes quite a while to soften up. Next time I make it, I'll use canned hominy. I use kalua pig in the soup. It works great!
 
> https://photos.app.goo.gl/mSb39X7wmCE69n2UA
 
Uhm Yes. Ghe Ghe Ghe :)))))))))))
Roger <Braza@null.invalid>: Feb 08 06:32PM -0500


>> Janet US
>>Uhm Yes. Ghe Ghe Ghe :)))))))))))
> That's one dish I've never had.
 
Uhm Yes. Ghe Ghe Ghe :)))))))))))
Sheldon Martin <penmart01@aol.com>: Feb 08 06:29PM -0500

On Tue, 8 Feb 2022 14:03:56 -0800 (PST), "itsjoannotjoann@webtv.net"
 
>On Tuesday, February 8, 2022 at 11:34:39 AM UTC-6, Sheldon wrote:
 
>> https://postimg.cc/HjNvQ3wV/e60b8dbc
 
>Overcooked them a bit there, boy. Why the pecans on the muffins?
 
Not over cooked, we like baked goods what we call high brown. The
pecans are because I had them and had to use them before they went
rancid.
Roger <Braza@null.invalid>: Feb 08 06:30PM -0500

Sheldon Martin wrote:
 
> Not over cooked, we like baked goods what we call high brown. The
> pecans are because I had them and had to use them before they went
> rancid.
 
Uhm Yes. Ghe Ghe Ghe :)))))))))))
Roger <Braza@null.invalid>: Feb 08 06:32PM -0500

> On Tuesday, February 8, 2022 at 11:34:39 AM UTC-6, Sheldon wrote:
 
>> https://postimg.cc/HjNvQ3wV/e60b8dbcUhm Yes. Ghe Ghe Ghe :)))))))))))
 
> Overcooked them a bit there, boy. Why the pecans on the muffins?
 
Uhm Yes. Ghe Ghe Ghe :)))))))))))
Roger <Braza@null.invalid>: Feb 08 06:32PM -0500


> That's a perfect skillet of cornbread, the rise is spot on and so is the
> color/doneness.
 
> Stand proud!
 
Uhm Yes. Ghe Ghe Ghe :)))))))))))
Roger <Braza@null.invalid>: Feb 08 06:31PM -0500

Transition Zone wrote:
 
>> Do any of you, or when you were working did you, have an alchoholic
>> drink when you get home?
 
> I like that Coconut Liqueurs (by 99, I think). Its very aromatic. It goes great with most any kind of soda.
 
Uhm Yes. Ghe Ghe Ghe :)))))))))))
Roger <Braza@null.invalid>: Feb 08 06:31PM -0500

Leonard Blaisdell wrote:
>> (science) or the right side (art, intuition).
 
> I intuit that your artful postings to this group have nothing to do with
> food science. How did I do?
 
Uhm Yes. Ghe Ghe Ghe :)))))))))))
"cshenk" <cshenk1@virginia-beach.net>: Feb 08 05:30PM -0600


> > A very nice hot soup! Works well over rice. Spicy but not 'blow
> > your socks off'.
 
> I dunno, sounds pretty good to me.
 
It actually was but someone here probably went 'eww' as I used
leftovers in it! (frozen safely, only 2 weeks). It had just the right
kick for me.
 
If I were making it 100% fresh, I might still add the pork meatballs
but I'd use 1 can tomatos crushed and one diced to 3 cups of my own
vegetable broth and probably skip the pork loin but add boneless
chicken (might even use a can), some shrimp, then the rest the same.
"cshenk" <cshenk1@virginia-beach.net>: Feb 08 05:02PM -0600


> 1 - 8 oz. package of separately cooked noodles.
 
> Serve over the cooked noodles. Parmesan/Romano shaken on top
> of the serving is a great finishing touch.
 
Not bad! I have something close I use at times.
 
1 small can of evaporated milk replaces the milk
3 TB minced dried onions for the soup mix + 1/2 ts black pepper
(optional +1/4 ts powdered garlic)
 
I don't have the onion soup mix about often.
"cshenk" <cshenk1@virginia-beach.net>: Feb 08 05:13PM -0600

cshenk wrote:
 
 
> LOL, maybe not! Sometimes a bean-pot is just that. You've a simple
> dish that works for you and at most, if I see it, I might suggest a
> few items added?
 
Once I saw the recipe, I showed a variation I've done from time to time.
 
I also do another one but it's technically a curry vice stroganoff.
 
I tend to large batch this but it can be split down.
 
I prefer the multi-meat type so here is that one
 
1/2lb cubed pork meat
1/2lb cubed beef meat
1/2lb cut sausage, firm types
 
3 cups beef gravy (I have a jar that makes it, similar to the packets)
2-3TB curry, normally half Vaduovan and half rogan josh or medium yellow
1 medium onion, cut fairly small
1 pack sliced mushrooms
 
Set on medium as develops, reduce to low as it simmers.
 
Serve over rice or noodles, precooked.
 
Alternative meats, cubed lamb shoulder, cubed boneless chicken, ground
sausage
 
Sour cream as an option at serving.
Jerry <Braza@null.invalid>: Feb 08 06:16PM -0500

cshenk wrote:
 
> Alternative meats, cubed lamb shoulder, cubed boneless chicken, ground
> sausage
 
> Sour cream as an option at serving.
 
Uhm Yes. Ghe Ghe Ghe :)))))))))))
Roger <Braza@null.invalid>: Feb 08 06:30PM -0500

Jerry wrote:
>> sausage
 
>> Sour cream as an option at serving.
 
> Uhm Yes. Ghe Ghe Ghe :)))))))))))
Uhm Yes. Ghe Ghe Ghe :)))))))))))
dsi1 <dsi123@hawaiiantel.net>: Feb 08 03:18PM -0800

On Monday, February 7, 2022 at 9:49:27 AM UTC-10, Lisa wrote:
 
> >They don't have Danish pastries in Denmark, or Swedish meatballs in
> >Sweden.
> Or Dutch babies or Dutch ovens in the Netherlands.
 
The rest of the US has Hawaiian shirts and Hawaiian sweet bread but over here, we have Aloha shirts and Portuguese sweet bread. I do make a pretty awesome Dutch baby.
 
https://photos.app.goo.gl/BjvrStqGNxgnrHTf9
Roger <Braza@null.invalid>: Feb 09 10:24AM +1100

On Tue, 8 Feb 2022 15:18:35 -0800 (PST), dsi1 <dsi123@hawaiiantel.net>
wrote:
 
>> Or Dutch babies or Dutch ovens in the Netherlands.
 
>The rest of the US has Hawaiian shirts and Hawaiian sweet bread but over here, we have Aloha shirts and Portuguese sweet bread. I do make a pretty awesome Dutch baby.
 
>https://photos.app.goo.gl/BjvrStqGNxgnrHTf9
 
That must have been cooked in a Dutch oven, by a Dutch uncle after
he'd developed enough Dutch courage to sell it to people who prefer to
go Dutch.
Roger <Braza@null.invalid>: Feb 08 06:30PM -0500

Roger wrote:
 
> That must have been cooked in a Dutch oven, by a Dutch uncle after
> he'd developed enough Dutch courage to sell it to people who prefer to
> go Dutch.
 
We Dutch have a saying about froggers like yoos, which is KILL YOURSELF
you loser. no friends no real job no money no sex and no hope for the
future. Loser. Ghe Ghe Ghe.
Roger <Braza@null.invalid>: Feb 08 06:30PM -0500

dsi1 wrote:
>> Or Dutch babies or Dutch ovens in the Netherlands.
 
> The rest of the US has Hawaiian shirts and Hawaiian sweet bread but over here, we have Aloha shirts and Portuguese sweet bread. I do make a pretty awesome Dutch baby.
 
> https://photos.app.goo.gl/BjvrStqGNxgnrHTf9
 
Uhm Yes. Ghe Ghe Ghe :)))))))))))
Joni <Braza@null.invalid>: Feb 08 05:15PM -0500

Tammy wrote:
>> it's not just google groups that shows what a fucktard loser you are
 
>> https://search.yahoo.com/search?p=John+Kuthe%2C+nurse&fr=yfp-t&ei=UTF-8&fp=1
 
> Uhm Yes. Ghe Ghe Ghe :)))))))))))
 
 
Uhm Yes. Ghe Ghe Ghe :)))))))))))
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