Sunday, March 26, 2023

Digest for rec.food.cooking@googlegroups.com - 25 updates in 7 topics

Thomas Joseph <jazeev1234@gmail.com>: Mar 26 05:06PM -0700

bruce bowser wrote:
songbird wrote:
dsi1 wrote:
 
 
> For the last few years, the Hawaii Tourism Authority has tried to
pursue a sustainable approach. This has involved listening to residents,
taking on more destination management responsibilities and pivoting
away from mass tourism marketing..."
 
 
> the sheer amount of repetition
involved for people would make it a horrible occupation.
Much like having to sing the same songs for the rest of your
life just because those became popular with the fans.
 
 
> ds1 didn't write this.
 
 
Does it matter? Someone wrote it. I assume most responses
would be to the text more than whoever wrote it. I am not
entirely insensitive. I can understand people not liking
their identity being used by others. But in general - speaking
only for myself - I am a selfish person looking for any
opportunity to hop aboard the talk train - any opportunity
to respond - *to anything* - in general I think most of us
respond to the text more than the person directly. If they
respond to the person directly only because they like or
dislike that person, then the response is prejudiced. In
some ways it might be better to not know their identity.
Thinking of the person first and not the topic could put
a damper on truth. So I do not feel guilty responding to
the post as opposed to the person, even when I am aware
the post is 'forged' or whatever word YOU PEOPLE use to
describe it.
 
I did not write this
Bruce <Bruce@invalid.invalid>: Mar 27 11:13AM +1100

On Sun, 26 Mar 2023 17:06:28 -0700 (PDT), Thomas Joseph
 
>> ds1 didn't write this.
 
>Does it matter? Someone wrote it. I assume most responses
>would be to the text more than whoever wrote it.
 
That's where you're wrong. If you write "I barbecued a canary today",
the Sisterhood will go "A canary? Eew!" But if a Sister writes that,
the Sisterhood goes "A canary? Delicious!"
Thomas Joseph <jazeev1234@gmail.com>: Mar 26 05:21PM -0700

Bruce wrote:
Thomas Joseph
 
 
> That's where you're wrong. If you write "I barbecued a canary today",
> the Sisterhood will go "A canary? Eew!" But if a Sister writes that,
> the Sisterhood goes "A canary? Delicious!"
 
 
I am not always right but I am never wrong. If you read my post
in full you would know that I pretty much covered the aspect
you're referring to. Exactly. Of course they respond on the basis
of who wrote the post more than what the post says because
they are prejudiced people. I don't care what they do, it's all
recreation of some kind no matter how corny or desperate. But
you are saying exactly what I said, that when they respond to
the person more than the post they are more apt to be very
choosy and phony on that basis. So while I'm exaggerating
I do still think sometimes it's better to not know who wrote
the post. Then they will either not respond at all, or if they
do it will likely be more the truth as opposed to some biased
viewpoint based on who they're talking to. Too many words
here from me. I feel sorry for people who have to plow through
them. But not sorry enough to stop. SOMEONE PLEASE stop
me NOW!
Thomas Joseph <jazeev1234@gmail.com>: Mar 26 05:21PM -0700

Bruce wrote:
 
> That's where you're wrong. If you write "I barbecued a canary today",
> the Sisterhood will go "A canary? Eew!" But if a Sister writes that,
> the Sisterhood goes "A canary? Delicious!"
 
"You talking to me? Well I'm the only one here."
Thomas Joseph <jazeev1234@gmail.com>: Mar 26 05:24PM -0700

Bruce wrote:
 
> That's where you're wrong. If you write "I barbecued a canary today",
> the Sisterhood will go "A canary? Eew!" But if a Sister writes that,
> the Sisterhood goes "A canary? Delicious!"
 
 
Especially if they live near each other. Then it can be not just
any old canary, it can be an East Carolinian Canary smothered
in boysenberry sauce and infused with organic Peruvian garlic.
 
"Man, you don't know jack shit about canary meat till you've
had it the way they make it around here."
Bruce <Bruce@invalid.invalid>: Mar 27 12:18PM +1100

On Sun, 26 Mar 2023 17:21:09 -0700 (PDT), Thomas Joseph
>you're referring to. Exactly. Of course they respond on the basis
>of who wrote the post more than what the post says because
>they are prejudiced people.
 
Good. Sometimes your posts are longer than my attention span, so I
stop reading after the first couple of sentences. It's nothing
personal.
Bruce <Bruce@invalid.invalid>: Mar 27 12:19PM +1100

On Sun, 26 Mar 2023 17:24:11 -0700 (PDT), Thomas Joseph
>in boysenberry sauce and infused with organic Peruvian garlic.
 
>"Man, you don't know jack shit about canary meat till you've
>had it the way they make it around here."
 
Well, the Sisterhood covers from somewhere in Canada, via Tennessee to
South Carolina. Quite a stretch.
Thomas Joseph <jazeev1234@gmail.com>: Mar 26 06:28PM -0700

Bruce wrote:
 
> Well, the Sisterhood covers from somewhere in Canada, via Tennessee to
> South Carolina. Quite a stretch.
 
 
I know. But the terrain of their minds is the same. In that way they
come from the same region like most of the people in this group (and
others). They are the Sisterhood, yes - but they lack the true grit of
the true sisters - like Sister Soldier for example. Doesn't matter where
they live, they eat and talk about the same type crap which leads me
to believe that most of them own too many things and expect too
much out of life.
Thomas Joseph <jazeev1234@gmail.com>: Mar 26 06:32PM -0700

Bruce wrote:
 
> Good. Sometimes your posts are longer than my attention span, so I
> stop reading after the first couple of sentences. It's nothing
> personal.
 
 
I tend to read my posts only after I've sent them. But sometimes
I am able to see how they might bore people because they bore
even me. But they are not long and I am glad to hear you admit
it could be your short attention span. I have a short attention span
too. I see a wall of text and begin to tremble with fear. No way am
I going to respond to THAT. From now on I am going to put asterisks
on my good stories no matter how long they are so you'll know to
read them anyway. I will not lie or steer you in the wrong direction.
If you see the asterisk - read the post. If the post is long and you
don't see the asterisk you have my permission to ignore the post.
 
Was that short enough for you?
Bruce <Bruce@invalid.invalid>: Mar 27 12:50PM +1100

On Sun, 26 Mar 2023 18:28:37 -0700 (PDT), Thomas Joseph
>they live, they eat and talk about the same type crap which leads me
>to believe that most of them own too many things and expect too
>much out of life.
 
Yes, I think all members of the Sisterhood are from the same State of
Mind.
Bruce <Bruce@invalid.invalid>: Mar 27 12:52PM +1100

On Sun, 26 Mar 2023 18:32:39 -0700 (PDT), Thomas Joseph
 
>I tend to read my posts only after I've sent them. But sometimes
>I am able to see how they might bore people because they bore
>even me.
 
I don't know about boring, just long.
 
>If you see the asterisk - read the post. If the post is long and you
>don't see the asterisk you have my permission to ignore the post.
 
>Was that short enough for you?
 
Borderline, but I made it to the end.
Dave Smith <adavid.smith@sympatico.ca>: Mar 26 07:59PM -0400

On 2023-03-26 7:18 p.m., Ed Pawlowski wrote:
>> in a pan next to the lamb,  some asparagus waiting to be steamed, and
>> a salad with blue cheese dressing.
 
> Sounds good.  I like rack of lamb but never had it crusted.
 
It turned out great. I was a little disappointed in the degree of
doneness. I had followed the instructions, seared it on all sides,
quickly smeared it with Dijon, pressed the crumb mixture on and then
into the preheated oven. It said 20-25 minutes. I set the timer for 22
minutes, stuck the thermometer in and it was only 120. I gave it
another 5 minutes. Then I started the other stuff.
 
I let the lamb sit for 10 minutes and when I started separating the ribs
most of them were darned near raw. I put the hot pan on the burner
and cut the ribs. Three of the seven were nicely cooked. The rest went
into the pan and got a minute on each side. They turned out to be
wonderful. My wife and I thought they were the best we had ever had.
 
 
> Veal chop, baked potato, & salad here.
I haven't had vela chops in ages. FWIW, the first veal chop I ever had
were crusted. They were amazing. I keep meaning to do them at home. I
have grilled them a few times, but the crusted chops were the best.
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Mar 26 06:39PM -0700

On Sunday, March 26, 2023 at 5:53:06 PM UTC-5, Dave Smith wrote:
 
> It's a crusted rack of lamb. There are some small potatoes roasting in
> a pan next to the lamb, some asparagus waiting to be steamed, and a
> salad with blue cheese dressing.
 
It was a pulled pork bbq sandwich here (meh) and then a peanut butter
and banana sandwich about an hour later.
Thomas Joseph <jazeev1234@gmail.com>: Mar 26 05:56PM -0700

„ò '
 
 
The Flustered Pigeon
 
I was driving cab one slow night and stopped into a grocery for some quick shopping. I drove the bags home to run them up the stairs, then return to work. I parked the cab in the middle of the street. Two reasons. First, no parking spots. Second, I was only going to be a minute.
 
When I got out of the cab I noticed a pigeon standing in the road only inches from the front bumper. I made some noises to make it move. It didn't. I moved closer. I stomped one foot. Then the other. It didn't move. Then I got really close and began stomping both feet up and down.
 
It flapped its wings and took off slow. At first I thought it wasn't going to make it. Then about ten feet up it's wings begin to flap faster and it began to soar. I watched in amazement as it climbed all the way up to a balcony 5 stories from the street and landed on the ledge. "Way to go!", I yelled with admiration. Then suddenly from the floor of the balcony I saw the paw of a cat fly into the air and grab the pigeon by its neck and drag it down to the balcony floor from which I never saw it reappear.
 
The above story is true except for the ending. The pigeon actually managed to flap away from the cat. But the cat gave it's best try. I really did see the paw. Then I began to wonder what sort of trauma the pigeon had it endured to throw it into a state of shock so strong that it couldn't move even as I approached with stomping feet? Maybe another cat, or even the same one, had done something earlier to drive it to the middle of the road. It made me consider the world in which the pigeon lives, each day a struggle to eat and survive. I felt sorry for the pigeon. Then I began to think about worms and how they spend much of their lives digging deeper into the ground to avoid bird beaks, and I felt sorry for the worms too. But not enough to start a 'Save the Worms' foundation.
Bruce <boatwrightarizona@gmail.com>: Mar 26 06:04PM -0700

Thomas Joseph wrote:
 
 
> When I got out of the cab I noticed a pigeon standing in the road only inches from the front bumper. I made some noises to make it move. It didn't. I moved closer. I stomped one foot. Then the other. It didn't move. Then I got really close and began stomping both feet up and down.
 
> It flapped its wings and took off slow. At first I thought it wasn't going to make it. Then about ten feet up it's wings begin to flap faster and it began to soar. I watched in amazement as it climbed all the way up to a balcony 5 stories from the street and landed on the ledge. "Way to go!", I yelled with admiration. Then suddenly from the floor of the balcony I saw the paw of a cat fly into the air and grab the pigeon by its neck and drag it down to the balcony floor from which I never saw it reappear.
 
> The above story is true except for the ending. The pigeon actually managed to flap away from the cat. But the cat gave it's best try. I really did see the paw. Then I began to wonder what sort of trauma the pigeon had it endured to throw it into a state of shock so strong that it couldn't move even as I approached with stomping feet? Maybe another cat, or even the same one, had done something earlier to drive it to the middle of the road. It made me consider the world in which the pigeon lives, each day a struggle to eat and survive. I felt sorry for the pigeon. Then I began to think about worms and how they spend much of their lives digging deeper into the ground to avoid bird beaks, and I felt sorry for the worms too. But not enough to start a 'Save the Worms' foundation.
 
 
That is one of the funniest tales I've ever read ;)
Thomas Joseph <jazeev1234@gmail.com>: Mar 26 06:15PM -0700

Bruce wrote:
 
Then I began to think about worms and how they spend much of their lives digging deeper into the ground to avoid bird beaks, and I felt sorry for the worms too. But not enough to start a 'Save the Worms' foundation.
 
 
> That is one of the funniest tales I've ever read ;)
 
 
Sarcasm? I'm not sure. Anyway the story is true. No big deal, I'm sure
all sorts of animals go through similar trauma every day. But watching
that pigeon struggle to take flight only to then land on an apartment
balcony with a cat on it, man that was the story of life right there. What
a jungle it is out there. For some animals even more. How about
squirrels? They live a panicked life. Except in parks where they are
fed routinely and are somewhat accustomed to humans (who by design
or just by chance keep squirrel eaters away). How many bullets did
that pigeon dodge that day? How many tomorrow? That goes for
us too. Every day we dodge bullets we never see. How many times
have we gotten lucky without knowing it to be alive today?
 
Eat or be eaten
 
Oh by the way, you are one of the few people who respond regularly
to my posts. This tells me you must be one very lonely person. Or
you actually enjoy my posts. I don't know and I don't care. But I have
blasted your responses to me in the past. For that I will never say I
am sorry although I am beginning to realize that any response is
better than none as I, just like that pigeon, flap my wings in a desperate
bid to achieve flight.
 
Turn me loose
Bruce <Bruce@invalid.invalid>: Mar 27 12:28PM +1100

On Sun, 26 Mar 2023 18:15:06 -0700 (PDT), Thomas Joseph
 
> Bruce wrote:
 
>Then I began to think about worms and how they spend much of their lives digging deeper into the ground to avoid bird beaks, and I felt sorry for the worms too. But not enough to start a 'Save the Worms' foundation.
 
>> That is one of the funniest tales I've ever read ;)
 
I didn't write any of the above.
songbird <songbird@anthive.com>: Mar 26 08:11PM -0400

cshenk wrote:
...
> or canned soups. They grew tomatoes and canned them, instead of ragu.
> In an era of lard sandwiches, they didn't buy miricle wimp. They
> cooked more like you do.
 
Grandma would talk about her bread and bacon grease as
the butter, potatoes and onions were big items, tomatoes
and corn, all home grown except for the wheat in the
bread.
 
i'm quite happy with simple fare. a bread pudding with
toasted bread, butter, tomatoes and onions could be a meal
for days.
 
recently i've gotten ahold of some boxes of instant grits
(cook in about 6 minutes) and have been changing what i put
in them for variations. i guess i got sick of oatmeal and
dried cherries (and peanut butter) at last because i've not
had that in a month or so... the grits are close enough to
cream of wheat or cocowheats that i consider them about the
same anyways.
 
 
songbird
Thomas Joseph <jazeev1234@gmail.com>: Mar 26 05:48PM -0700

GM wrote:
 
> Many more people toiled at manual labor in factories and on farms... thus more calories needed...
 
> Farmers especially, before mechanization, would eat HUGE breakfasts before the workday...
 
 
If depression era food was different than I suppose so too were
the turds of that time. Perhaps even the odor. In the long haul
what difference does it make what we eat, we are moving into
the future as a species, ready willing and able to eat anything
that gets in our way on our path to the top of the mountain.
 
EAT MY DEPRESSION ERA SHIT!
songbird <songbird@anthive.com>: Mar 26 08:04PM -0400

dsi1 wrote:
...
> Something is going on. I remember my grandpa always sleeping at parties when I was a kid. These days, I'm my own grandpa. The good news is that I didn't sleep at the restaurant yesterday - even though I only slept a few hours yesterday. The Hawaiian sun and breeze was truly invigorating. My wife chose the vegetarian option. I ordered a baklava. The dessert was a bit skimpy for da Hawaiians.
 
> https://photos.app.goo.gl/Lsysd9oPC2c4tvfJ9
> https://photos.app.goo.gl/kAQDv4r2ehHphWHv9
 
we've mostly been making our own desserts here and cream
puffs are again on the menu for the next few days.
 
no pic... you just have to imagine them. :)
 
a little baklava can go a long ways, perhaps for me a
7cm x 7cm chunk would be enough, but i'd probabl enjoy
a 2nd piece later.
 
 
songbird
Dave Smith <adavid.smith@sympatico.ca>: Mar 26 08:02PM -0400

On 2023-03-26 7:21 p.m., dsi1 wrote:
>> passport office and when I was there the other day there were only a
>> half dozen people in line.
 
> To bad the US doesn't have the Canadians processing American passports.
 
Then you would be paying more and for shorter periods of validation. I
didn't say they were always faster. They were really backed up but that
backup has cleared.
 
We had to renew back in 2018 when we went to Georgie. I renewed for 10
years and suggested my wife to the same. She opted to get the 5 year
passport, so this year she had to renew while mine is still valid.
Dave Smith <adavid.smith@sympatico.ca>: Mar 26 08:05PM -0400

> sealed, so you can imagine the expense.
 
> In the 70s when I took my mothers ashes from here to the UK there was
> no problem whatsoever. A simple declaration.
 
 
I think I ended up smuggling my father's ashes into Denmark. I had the
sealed urn, death certificate and cremation certificate. When I went
through customs they asked why I was going to Denmark I said I was going
to a funeral. I didn't tell them I was carrying the guest of honour. He
asked if I was bringing anything into the country that I was not taking
back I said no. I had been in transit for close to 24 hours and just
didn't want the hassle.
Bruce <Bruce@invalid.invalid>: Mar 27 10:42AM +1100

On Sun, 26 Mar 2023 16:40:21 -0700 (PDT), Thomas Joseph
 
>> You were getting close to Bryan and your body knew it.
 
>Yes, I have a very intuitive body. But I have no idea how old Simmons
>is.
 
I think he's 62-63.
 
>I was in my teens when the St. Louis bus station story happened.
>Maybe Simmons wasn't even alive then. Maybe my body was acting
>up because Simmons was being born at just that moment.
 
lol You must have felt queasy.
Thomas Joseph <jazeev1234@gmail.com>: Mar 26 04:44PM -0700

cshenk wrote:
RichD wrote:
 
 
> > that way. Though I notice it doesn't show up often on
> > restaurant menus.
 
 
> Takes special care to make it right. Key is never well done or medium.
 
 
I am no cook but I lived on London Broil for years back before the
Food Network turned it into an expensive super star. All I ever did
was broil it. Pink. Let it cool a bit then I'd slice it on the bias all the
way through so I wouldn't have to do it every day. Rarely was it not
tender. "Never well done or medium", is true. But I think the way the
meat is sliced is every bit as important if not more so.
Thomas Joseph <jazeev1234@gmail.com>: Mar 26 04:50PM -0700

Bruce wrote:
Thomas Joseph
 
> Maybe Simmons wasn't even alive then. Maybe my body was acting
> up because Simmons was being born at just that moment.
> lol You must have felt queasy.
 
17 years, 12 years, what's the difference, he's still a punk. Another
young whippersnapper who thinks he knows more than he really
does. Even if he was 5 when I had the birthing pains in St. Louis
they could have been a delayed reaction. Scientists say that can
happen with psychic birthing. Also, funny, at that time the St. Louis
Arch was just going up - just being born. It was a mud pit when
I was there. I've been there more than just once. I stayed there
a few weeks at some other point in my teens. It's a fair sized town
and it does not revolve around Mr. Kuthe and Mr. Simmons. Lots of
weirdos have lived there and many like me were just passing through.
I left my mark on the town. However small I left my calling card. Just
by being alive I have stamped my purpose into the soul of every living
thing on this stinking earth including you.
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)