- Dinner, 5April - 6 Updates
- The Best Creamy Peanut Butter...??? - 9 Updates
- Chicken Thigh Picatta - 6 Updates
- I just VOTED! - 3 Updates
- Easter Ham - 1 Update
| "Kẻ giả mạo là sâu bọ" <forgers@su.ck>: Apr 06 09:07AM -0700 On 4/6/2023 2:18 AM, Gary wrote: > On 4/5/2023 5:13 PM, Bruce wrote: >> Probably mock duck, stir-fried vegetables and a carb. > Your stir-fried vegetables is the carb. No. Stir-fried greens (bok choy and other brassicas) are very low in net carbs. Carb would be rice, potatoes, noodles... > Define "mock duck," please. Basically wheat gluten with seasonings like soy sauce and other Chinese spices. Also very low in net carbs. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Apr 06 09:36AM -0700 On Thursday, April 6, 2023 at 6:41:57 AM UTC-5, dsi1 wrote: > I'm no expert on Italian food. OTOH, my spaghetti is going to be better than > most other people's. I've been cooking that dish for over 50 years. > https://photos.app.goo.gl/hcFtCqGBEZSgzKv67 It's not going to be any better or any worse than other people's, it's going to be what you and your family like. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Apr 06 09:41AM -0700 On Thursday, April 6, 2023 at 7:27:12 AM UTC-5, Gary wrote: > More like well sauced meat over fresh pasta. > I like the raw onion (?) touch. Adds a little strong and crunchy flavor > and texture. Ummmm, what do you think spaghetti is? By the way, that's not onion, it's shaved parmesan cheese. > For me, spaghetti would have more sauce - enough to coat the pasta too. Pretty sure the pasta would be thoroughly coated after it's stirred. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Apr 06 09:43AM -0700 On Thursday, April 6, 2023 at 9:32:48 AM UTC-5, bruce bowser wrote: > > I stopped in at Walmart Market for some chicken tenders and that was > > dinner and a diet Sun Drop soda finished it off. > Hey!, I don't think we have Sun Drop here in NYC. Your loss. 😥 |
| Bruce <Bruce@invalid.invalid>: Apr 07 04:47AM +1000 >> It's gluten based. No real ducks involved. Stir-fried vegetables isn't >> a carb. Maybe the mock duck is. I'd have to check. >Name your stir-fried vegetables. green beans, carrots, broccoli, bell pepper (is that what y'all call it?) Yes, some contain a little bit of carbs, but they're not carbs. |
| Bruce <Bruce@invalid.invalid>: Apr 07 04:48AM +1000 >Dave Smith wrote: >> Back in my animal training days >zzzzzzzzzz lol |
| Bryan Simmons <bryangsimmons@gmail.com>: Apr 06 09:10AM -0700 On Thursday, April 6, 2023 at 4:32:00 AM UTC-5, Gary wrote: > > oil mostly shifts to the bottom of the jar. Then I turn it right-side > > up and when the oil starts to rise to the top I open it, give it a good > > stir until the oil is well incorporated. That is exactly the correct way to do it. It also helps if you get it a little warm beforehand. Over the years, I've probably stirred up fifty or more jars because until a few years ago, my wife ate a PB sandwich almost every day, and the PB was always Smucker's. > > Then store the jar in the refrigerator. It doesn't tend to > > separate when it's chilled. It doesn't separate, but it is also darned near impossible to spread. > Refrigerating peanut butter, "only takes a few minutes out of the fridge > and give it a bit of a stir." > You've obviously never done this or you wouldn't have claimed it. She *did* say that she was putting it on toast, but even on hot toast it is a bitch to spread when cold, and "a few minutes" isn't going to make much difference. > You ma'am, are a pretend Princess. Why do you say that? Is it because stirring refrigerated PB is a task that requires brute strength that's not typically associated with princesses? --Bryan |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Apr 06 09:29AM -0700 On Thursday, April 6, 2023 at 5:18:50 AM UTC-5, Bruce wrote: > >and give it a bit of a stir." > I often do that. Take it out of the fridge, stick a small knife in, > stir a bit and ready to go. When I want a peanut butter sandwich I want it THEN not after I've had to take it out of the refrigerator, let it sit, or have to stir it up. |
| % <persent@yohoo.net>: Apr 06 12:54PM -0400 Bryan Simmons wrote: > task that requires brute strength that's not typically associated > with princesses? > --Bryan One might assume her hand strength is strong due to the many gloved hand-jobs the princess has administered over the years. Don't let her choke you out, or leave you ball-less. |
| % <persent@yohoo.net>: Apr 06 12:55PM -0400 > When I want a peanut butter sandwich I want it THEN not after I've had > to take it out of the refrigerator, let it sit, or have to stir it up. Precisely! |
| Bryan Simmons <bryangsimmons@gmail.com>: Apr 06 09:58AM -0700 > > stir a bit and ready to go. > When I want a peanut butter sandwich I want it THEN not after I've had > to take it out of the refrigerator, let it sit, or have to stir it up. Yeah, and if you buy the PB that has the Crisco mixed in with it (Skippy, Jif, Peter Pan, etc.), then it doesn't separate anyway, so there's no point in refrigerating it in the first place. --Bryan |
| Bruce <Bruce@invalid.invalid>: Apr 07 04:39AM +1000 >> When I want a peanut butter sandwich I want it THEN not after I've had >> to take it out of the refrigerator, let it sit, or have to stir it up. >Precisely! Yeah, stirring can take all of 5 seconds. |
| Bruce <Bruce@invalid.invalid>: Apr 07 04:41AM +1000 On Thu, 6 Apr 2023 08:02:44 -0400, songbird <songbird@anthive.com> wrote: >may last a month or two here. > refridge it, nope... it doesn't separate enough to worry >about. Exactly. If people have a problem with pb separating, they probably also have a problem with taking the lid of the jar. |
| Bruce <Bruce@invalid.invalid>: Apr 07 04:45AM +1000 >like peanuts. LOL - but true. Peanut butter is a different recipe using >peanuts and OTHER ingredients. >I like oatmeal but I would never make it with just oats, water and salt. Here we go. You don't like peanut butter, so you want the industry to add crap to it, so it doesn't taste so much like peanut butter anymore. I think that's an unexpected devaluation of your contribution to this discussion. "Ghe ghe." |
| Bruce <Bruce@invalid.invalid>: Apr 07 04:46AM +1000 >Biased much? I've tried both ways and made my choice. >I love plain peanuts but for peanut butter, give me Jif. >I seriously doubt that will be my eventual cause of death. Don't worry. People with poor taste can live long lives :) |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Apr 06 09:19AM -0700 On Thursday, April 6, 2023 at 4:05:26 AM UTC-5, Cindy Hamilton wrote: > > Why not? To each their own, but I think the dark meat has better > > flavor. I'll take chicken thighs over breast meat any day. > Slimy mouthfeel. Everybody always says "juicy," and my senses interpret them as slimy. > A properly cooked chicken breast has plenty of flavor. > Cindy Hamilton Exactly! And if it's dry then it's been cooked well past the done stage. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Apr 06 09:22AM -0700 On Thursday, April 6, 2023 at 8:14:29 AM UTC-5, Dave Smith wrote: > > Why not? To each their own, but I think the dark meat has better > > flavor. I'll take chicken thighs over breast meat any day. > It is also more tolerant of over cooking. Which I think is what people do when cooking a breast thus it ends up dry and then people complain it's dry. If grilled, people throw legs, thighs, and breasts on it and cook them all for the same amount of time. Those that opt for a grilled breast have to choke it down. |
| Dave Smith <adavid.smith@sympatico.ca>: Apr 06 12:52PM -0400 > dry and then people complain it's dry. If grilled, people throw legs, thighs, > and breasts on it and cook them all for the same amount of time. Those > that opt for a grilled breast have to choke it down. I knew a woman who hated chicken breast meat. She complained that it was always dry, tough and tasteless. I tried to explain about the small window of doneness for breast meat. When I am planning on grilling chicken breasts I look for small thin ones. I like to get them thin enough that you can get the centre done without overcooking the outer portions. |
| Cindy Hamilton <hamilton@invalid.com>: Apr 06 05:10PM > chicken breasts I look for small thin ones. I like to get them thin > enough that you can get the centre done without overcooking the outer > portions. I butterfly them for grilling. Mere seconds with a sharp knife. I like smaller ones because they're less fibrous: https://www.wsj.com/articles/kfc-other-chains-hunt-for-elusive-4-pound-chicken-e0a51dc3 -- Cindy Hamilton |
| % <persent@yohoo.net>: Apr 06 01:17PM -0400 Cindy Hamilton wrote: > I butterfly them for grilling. Mere seconds with a sharp knife. Pics, or it never happened. |
| Bruce <Bruce@invalid.invalid>: Apr 07 04:38AM +1000 On Thu, 6 Apr 2023 06:44:31 -0700 (PDT), dsi1 <dsi123@hawaiiantel.net> wrote: >> Why not? To each their own, but I think the dark meat has better >> flavor. I'll take chicken thighs over breast meat any day. >We eat a lot of chicken thighs on this rock. Not so much breast though. In Japan, chicken thighs are more expensive than chicken breast. I suppose if chicken breast was cheaper than thighs, I'd eat more breast. If you were that poor, you wouldn't always be eating out. |
| Bryan Simmons <bryangsimmons@gmail.com>: Apr 06 09:41AM -0700 On Wednesday, April 5, 2023 at 10:33:34 PM UTC-5, Michael Trew wrote: > > orange American jail outfits. With that orange head and hair on top, > > he'll look like a talking carrot. > No... needs to die his hair green to look like a carrot. I'm growing carrots from the trimmed off tops. This working part time thing is leaving a lot more time for gardening. https://www.flickr.com/photos/36178182@N08/52798176529/in/dateposted-public/ https://www.flickr.com/photos/36178182@N08/52797367037/in/dateposted-public/ --Bryan |
| GM <gregorymorrowchicago07@gmail.com>: Apr 06 10:14AM -0700 Bryan Simmons wrote: > part time thing is leaving a lot more time for gardening. > https://www.flickr.com/photos/36178182@N08/52798176529/in/dateposted-public/ > https://www.flickr.com/photos/36178182@N08/52797367037/in/dateposted-public/ Did you see Dr. Smith skulking around...??? https://midnitereviews.com/2015/08/lost-in-space-episode-82-the-great-vegetable-rebellion/ Lost in Space Episode 82: The Great Vegetable Rebellion "After traveling to an alien planet to gather flowers for the Robot on his birthday, Dr. Smith commits the "crime" of killing a self-aware plant. Enraged, Tybo —a talking carrot man—transforms Dr. Smith into a stalk of celery and confines the Robinson family to a hot house maintained by Willoughby (James Millhollin), a lettuce-human hybrid. "The Great Vegetable Rebellion" earns its reputation as the most bizarre Lost in Space episode of all time. Series enthusiasts may, however, enjoy this guilty pleasure for its campy humor. Arguably the most hilarious villain ever featured in Lost in Space, the carrot man played by Stanley Adams (whom Star Trek fans may recognize from "The Trouble with Tribbles") will entertain those with a high capacity for disbelief suspension. (That being said, the repetitious nature of Tybo's antics may try the viewer's patience after a while.)..." </> |
| % <persent@yohoo.net>: Apr 06 01:24PM -0400 GM wrote: > Lost in Space Episode 82: The Great Vegetable Rebellion https://midnitereviews.com/2015/08/lost-in-space-episode-82-the-great-vegetable-rebellion/ Their special effects were about as good as your cover in drag, pillow biter. https://imgur.com/a/9C2tCmu |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Apr 06 09:50AM -0700 On Thursday, April 6, 2023 at 3:04:07 AM UTC-5, Leonard Blaisdell wrote: > knife, cubed and combined with cream, squished egg yolks, mayo, diced > green onions, olives and the remaining egg whites, "I think"! It's been > twenty years since I made Mom's. Oh, and caraway seeds plus salt to taste. I'm a red potato salad girl myself and they're not peeled either but are well-scrubbed. I love eggs in my tater salad, but I make Barb Schaller's "Steakhouse Potato Salad" and it's always a hit. |
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