- I Nordictracked to the entire Lou Reed album... - 2 Updates
- Bought lunchmeat wow. - 8 Updates
- It's time for The Knife again - 2 Updates
- Going downhill, foodwise - 7 Updates
- OT: Thunderbird - 2 Updates
- What's Cooking 4/29/23 - 4 Updates
| John Kuthe <johnkuthern@gmail.com>: Apr 30 08:05AM -0700 ..."Rock and Roll Animal" today! John Kuthe, RN... |
| GM <gregorymorrowchicago07@gmail.com>: Apr 30 08:09AM -0700 On Sunday, April 30, 2023 at 10:05:23 AM UTC-5, John Kuthe wrote: > ..."Rock and Roll Animal" today! > John Kuthe, RN... FUCK OFF and DIE, Jon Boi LUZER...!!! Lol...!!! 🤑 -- GM |
| Bryan Simmons <bryangsimmons@gmail.com>: Apr 30 04:57AM -0700 On Sunday, April 30, 2023 at 6:09:13 AM UTC-5, Gary wrote: > sandwiches. Add salty chips. > Childhood lunch memories revisited. I might buy another next grocery > store trip. :) A *Holiday in Whitetrashia*. --Bryan |
| jmcquown <j_mcquown@comcast.net>: Apr 30 08:36AM -0400 On 4/30/2023 6:15 AM, Cindy Hamilton wrote: > IMO, Boar's Head is worth the money. Most other brands are garbage. > For roast beef, though, I like Whole Paycheck's deli. It's an actual > cut of beef that they've roasted in-house. I'm curious about Whole Foods, but not curious enough to drive to Hilton Head (about a 100 mile round trip). Especially not for something like lunch meat. For lunch meat, Thomas should probably look for Land O'Frost or Hillshire Farms or something similar. Jill |
| jmcquown <j_mcquown@comcast.net>: Apr 30 08:41AM -0400 On 4/30/2023 5:50 AM, dsi1 wrote: >> I am thinking it is time for homemade rye bread. > You could make your own roast beef by processing a cross rib roast sous vide at 128°F for 12 or more hours. I cook the beef in dark soy sauce so there's no browning necessary. When you take it out of the water bath, just stick it in the refrigerator overnight. Slice thinly. > https://photos.app.goo.gl/t8wXDj3L1c6s9rk68 Nice looking roast beef sandwich David! And hey, you didn't say dark "shoyu"! ;) Jill |
| dsi1 <dsi123@hawaiiantel.net>: Apr 30 05:48AM -0700 On Sunday, April 30, 2023 at 2:41:57 AM UTC-10, jmcquown wrote: > Nice looking roast beef sandwich David! And hey, you didn't say dark > "shoyu"! ;) > Jill It's dark Chinese soy sauce. The Japanese don't make dark shoyu - not really. |
| Cindy Hamilton <hamilton@invalid.com>: Apr 30 12:56PM > I'm curious about Whole Foods, but not curious enough to drive to Hilton > Head (about a 100 mile round trip). Especially not for something like > lunch meat. Do you eat lunch meat? I thought you didn't like cold food. > For lunch meat, Thomas should probably look for Land > O'Frost or Hillshire Farms or something similar. I'm sure he'd be satisfied with either one. -- Cindy Hamilton |
| Thomas <canope234@gmail.com>: Apr 30 06:01AM -0700 On Sunday, April 30, 2023 at 8:36:32 AM UTC-4, jmcquown wrote: > lunch meat. For lunch meat, Thomas should probably look for Land > O'Frost or Hillshire Farms or something similar. > Jill Thomas should probably look for Land O'Frost or Hillshire Farms or something similar. Last week was Lions brand written on the chalk board for 10.99 It had grizzly fat. I figured a bump up to Boars would be 2 bucks more. I only knew what I didn't want. I rarely go to the deli counter but wanted their creamed cabbage. I'm not a diehard mich guy but I waste alot of my homeade bread. Need something for my rye. |
| Ed P <esp@snet.xxx>: Apr 30 09:47AM -0400 On 4/30/2023 7:57 AM, Bryan Simmons wrote: >> store trip. :) > A *Holiday in Whitetrashia*. > --Bryan Exactly, a fun place to visit sometimes. |
| jmcquown <j_mcquown@comcast.net>: Apr 30 10:27AM -0400 On 4/30/2023 8:56 AM, Cindy Hamilton wrote: >> Head (about a 100 mile round trip). Especially not for something like >> lunch meat. > Do you eat lunch meat? I thought you didn't like cold food. "Lunch meat" doesn't have to be served cold. I made a hot roast beef sandwich the other day. I toasted a buttered splt French roll under the oven broiler. Added thinly sliced roast beef and topped with provalone cheese. Back into the oven on low until heated through and the cheese melted. Quite tasty! And yes, it was Land O'Frost lunch meat. >> For lunch meat, Thomas should probably look for Land >> O'Frost or Hillshire Farms or something similar. > I'm sure he'd be satisfied with either one. It's much less expensve than Boar's Head. Also a good idea to know how much you're paying for something before you walk out of the store. Jill |
| Thomas <canope234@gmail.com>: Apr 30 04:39AM -0700 On Sunday, April 30, 2023 at 5:20:17 AM UTC-4, Sqwertz wrote: > actually more like turkey gizzards. Huh. Who knew? > Enjoy your breakfasts! > -sw My wife has had her eyes removed. I cannot fathom that. |
| dsi1 <dsi123@hawaiiantel.net>: Apr 30 06:00AM -0700 On Sunday, April 30, 2023 at 1:39:55 AM UTC-10, Thomas wrote: > > Enjoy your breakfasts! > > -sw > My wife has had her eyes removed. I cannot fathom that. We were at the laundry mat a couple of weeks ago and my wife said "uh oh." She said she saw one of her former patients of the psych hospital where she works. I said "You mean that big one-eyed fellow talking to the lady? He seemed like a nice enough guy." "Yes, he gouged out his eye with a spoon." Uh oh. |
| Gary <g.majjors@att.net>: Apr 30 07:37AM -0400 On 4/30/2023 6:46 AM, Bruce wrote: >> been planning to make it for several weeks now. >> It's been many years since I last made it. > Which chemicals do you add to make it taste "good"? This is one meal that I make from scratch. When I make it, I'll post my ingredients. |
| Gary <g.majjors@att.net>: Apr 30 07:40AM -0400 On 4/30/2023 6:55 AM, Bruce wrote: > BHA, BHT, Imitation mozzarella... hahaha... the story keeps going and > going. Eew! How are you feeling, Gary? No wonder you don't post much > anymore :) My next pizza will be all from scratch with none of the extra tasty ingredients. :) |
| Bryan Simmons <bryangsimmons@gmail.com>: Apr 30 04:54AM -0700 On Sunday, April 30, 2023 at 6:37:36 AM UTC-5, Gary wrote: > > Which chemicals do you add to make it taste "good"? > This is one meal that I make from scratch. When I make it, I'll post my > ingredients. The only good reason to make tuna casserole is if you want your husband to take you out to a restaurant, and you don't have a husband. H: What's for dinner, honey? W: Tuna casserole. H: You know, it's been a long time since I took you out to a nice restaurant. The tuna casserole gets fed to the family dog, because a dog will eat damned near anything. Dogs have been known to eat the cat shit out of the litter box. --Bryan |
| jmcquown <j_mcquown@comcast.net>: Apr 30 07:59AM -0400 On 4/30/2023 6:37 AM, Gary wrote: > It's been many years since I last made it. > I've just been 'cooking lazy' lately. > Today will be a frozen Tombstone pepperoni pizza (store brand) Is it Tombstone or store brand pizza? Can't be both. ;) > Only $3.00 for 21.6 oz and very tasty. > Cook in oven, reheat any leftover slices in microwave. You really should try reheating pizza in a dry skillet on low heat with a lid on. The crust stays firm and the cheese reheats nicely. Jill |
| jmcquown <j_mcquown@comcast.net>: Apr 30 08:07AM -0400 On 4/30/2023 7:37 AM, Gary wrote: >> Which chemicals do you add to make it taste "good"? > This is one meal that I make from scratch. When I make it, I'll post my > ingredients. Psssst, Gary. Tell him you add salt. His head might explode. :) Jill |
| Bryan Simmons <bryangsimmons@gmail.com>: Apr 30 05:37AM -0700 On Sunday, April 30, 2023 at 6:59:36 AM UTC-5, jmcquown wrote: > > Cook in oven, reheat any leftover slices in microwave. > You really should try reheating pizza in a dry skillet on low heat with > a lid on. The crust stays firm and the cheese reheats nicely. When Gary and Joan need cooking advice from Jill, how much lower could the newsgroup go downhill? --Bryan |
| bob <bob@sympatico.com>: Apr 30 06:55AM -0600 On 2023-04-30 12:37:10 +0000, Bryan Simmons said: > the newsgroup go downhill? >> Jill > --Bryan Umm, when a inbred schlub like you shows up' |
| Gary <g.majjors@att.net>: Apr 30 08:03AM -0400 Had to uninstall corrupt version the other day. Then installed the newest version but I see it's really messing up. My headers are messed up and today...Many posts are all combined in one, just my responses. WTH? I'll deal with this later |
| jmcquown <j_mcquown@comcast.net>: Apr 30 08:44AM -0400 On 4/30/2023 8:03 AM, Gary wrote: > My headers are messed up and today...Many posts are all combined in one, > just my responses. WTH? > I'll deal with this later This is why I don't let Thunderbird automatically update anything. Good luck! (not being snarky) Jill |
| jmcquown <j_mcquown@comcast.net>: Apr 30 07:49AM -0400 >> Jill > I used the grill plate, and they turned out great! I used Lawry's seasoning on > them before cooking. Cool! I'm not familiar with Lawry's seasoning. Is it like Season-all seasoned salt? Jill |
| Bruce <Bruce@invalid.invalid>: Apr 30 09:54PM +1000 On Sun, 30 Apr 2023 07:49:46 -0400, jmcquown <j_mcquown@comcast.net> wrote: >> them before cooking. >Cool! I'm not familiar with Lawry's seasoning. Is it like Season-all >seasoned salt? "Salt, Sugar, Spices (Including Paprika, Turmeric), Onion, Corn Starch, Garlic, Tricalcium Phosphate (to Make Free Flowing), Sunflower Oil, Extractives of Paprika & Natural Flavor" Sugar, yay! Tricalcium Phosphate (to Make Free Flowing)... love it, it's free flowing! Corn starch... of course, it's American! Natural Flavor... cause it tasted like crap without it! Gotta love Lawry's seasoning! |
| Bryan Simmons <bryangsimmons@gmail.com>: Apr 30 05:22AM -0700 On Sunday, April 30, 2023 at 6:49:57 AM UTC-5, jmcquown wrote: > > them before cooking. > Cool! I'm not familiar with Lawry's seasoning. Is it like Season-all > seasoned salt? How "Cool!" Convection oven baked hamburgers with seasoned salt! --Bryan |
| Thomas <canope234@gmail.com>: Apr 30 05:44AM -0700 On Saturday, April 29, 2023 at 8:44:27 PM UTC-4, Sqwertz wrote: > > roasted asparagus. :) > Roasted? <gasp!> > -sw I would never buy a mix with rosemary. I hate the stuff. All separate seasonings for me except one mix that is sweet red pepper, garlic, onion, brown sugar, black pepper and salt. It goes good on pizza and grilled burgers. I should add some right now to my beef jerky marinating since yesterday am. |
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