- Friday Night Dinner 7/14/23 - 2 Updates
- Matzah Update - 1 Update
- We will be joining the crowd. - 1 Update
- Brioche English muffins? - 7 Updates
- beets are yummy - 5 Updates
- Sunday Night Pic (WAS: Re: Saturday Burger Night) - 5 Updates
- Oil for oil spritzer - 1 Update
- tried and true best recipes - 2 Updates
- I just had a delicious Fruit Snack before bed... - 1 Update
| Hank Rogers <hank@nospam.invalid>: Jul 15 03:08PM -0500 Michael Trew wrote: >> Jill > That wasn't a Bruce post, that was a forged post. You and Ed > both missed it. Yes, but an expertly done imitation of the master ass sniffer. Can't fault someone for mistaking it as genuine. |
| GM <gregorymorrowchicago07@gmail.com>: Jul 15 03:54PM -0700 On Saturday, July 15, 2023 at 3:08:41 PM UTC-5, Hank Rogers wrote: > > both missed it. > Yes, but an expertly done imitation of the master ass sniffer. > Can't fault someone for mistaking it as genuine. "So superbly easy even a child could do it..." O:-) -- GM |
| GM <gregorymorrowchicago07@gmail.com>: Jul 15 03:50PM -0700 On Saturday, July 15, 2023 at 2:49:45 PM UTC-5, Hank Rogers wrote: > >> post to bitch about Van Houten's parole. > > Your comment is definitely "OT", and is also trolling. > It's also royal prerogative, therefore quite acceptable. And the Princess seems " peeved " with me - should I go into Royal Hiding...??? -- GM |
| GM <gregorymorrowchicago07@gmail.com>: Jul 15 03:46PM -0700 On Saturday, July 15, 2023 at 2:31:05 PM UTC-5, Hank Rogers wrote: > > LOL! > Indeed. AI powered ass sniffing just didn't work out for the > master I guess. And with AI she even got herself frogged... LOL...!!! -- GM |
| Cindy Hamilton <hamilton@invalid.com>: Jul 15 08:40PM > Remember the rage about a year or two ago for 'pretzel' hamburger buns? > I never had one, but they didn't appeal to me either. Who knows? I might > have loved them, but I was not inspired to buy a package. Good ones are very tasty. Bad ones are not worth eating. I've never had one that came in a package that was good. -- Cindy Hamilton |
| Graham <g.stereo@shaw.ca>: Jul 15 03:20PM -0600 On 2023-07-15 10:48 a.m., Ed P wrote: > Bays now has a brioche English muffin. Had one this morning and it is > pretty good. I will at least alternate just for the change. > You will find Bay's in the refrigerated case if you want to try them. And a point about pronunciation: The "o" in brioche is short as in "not" Not long as in "note" |
| Cindy Hamilton <hamilton@invalid.com>: Jul 15 09:29PM > And a point about pronunciation: > The "o" in brioche is short as in "not" > Not long as in "note" Like "scone", I tend to pronounce it as the people around me do. -- Cindy Hamilton |
| Thomas <canope234@gmail.com>: Jul 15 02:44PM -0700 On Saturday, July 15, 2023 at 5:21:07 PM UTC-4, Graham wrote: > And a point about pronunciation: > The "o" in brioche is short as in "not" > Not long as in "note" Short as in Biatch. |
| Dave Smith <adavid.smith@sympatico.ca>: Jul 15 06:11PM -0400 On 2023-07-15 5:29 p.m., Cindy Hamilton wrote: >> The "o" in brioche is short as in "not" >> Not long as in "note" > Like "scone", I tend to pronounce it as the people around me do. I always pronounce it with a short o, the way my English grandmother did and the way my Scottish/Irish grandmother did. They were a frequently served treat with tea. They have only become commonly available in coffee shops in the last decade or so and now the people who did not grow up with them call them scones rhyming with stone. |
| Bruce <Bruce@invalid.invalid>: Jul 16 08:21AM +1000 On Sat, 15 Jul 2023 21:29:35 GMT, Cindy Hamilton >> The "o" in brioche is short as in "not" >> Not long as in "note" >Like "scone", I tend to pronounce it as the people around me do. I don't know it that's a good idea in the US. Ghe ghe. |
| Bruce <Bruce@invalid.invalid>: Jul 16 08:41AM +1000 On Sat, 15 Jul 2023 18:11:39 -0400, Dave Smith >served treat with tea. They have only become commonly available in >coffee shops in the last decade or so and now the people who did not >grow up with them call them scones rhyming with stone. Maybe the spelling should be changed to 'scon' in US English, so all y'all know how to pronounce it. |
| songbird <songbird@anthive.com>: Jul 15 04:01PM -0400 Michael Trew wrote: >> i've never made horseradish or grown it here so that's >> a new one on me that someone would pink it up. > I planted horseradish this year, for fun. We'll see how it goes. having heard how invasive it can get i won't be planting it. we don't normally use it that often anyways. what little we use mostly comes in the form of cocktail sauce. songbird |
| Hank Rogers <hank@nospam.invalid>: Jul 15 03:27PM -0500 Bruce wrote: > Why are people always so proud of food items they don't like? I think > there's a big market for T-shirts with the text "I hate [food item]". > People seem to derive some kind of identity from their food dislikes. Master, don't you want a t shirt proclaiming how much you hate meats? |
| Hank Rogers <hank@nospam.invalid>: Jul 15 03:28PM -0500 Bruce wrote: >> Little cubes of it were always a constituent of the salads served >> in school "dinners" in Primary School. > No trolling, please, Graham! No sniffing, please, master! |
| Cindy Hamilton <hamilton@invalid.com>: Jul 15 08:44PM > be planting it. we don't normally use it that > often anyways. what little we use mostly comes > in the form of cocktail sauce. "Comes in the form of"? Do you make your own? I like a little horseradish with kielbasa or mettwurst. Yesterday, my husband had a bratwurst yesterday with horseradish (probably mixed with mustard). Horseradish and beef are great companions; mixing the horseradish with mayo or sour cream is a delicious variant. And, of course, my husband's cocktail sauce. -- Cindy Hamilton |
| songbird <songbird@anthive.com>: Jul 15 06:28PM -0400 Cindy Hamilton wrote: ... > "Comes in the form of"? Do you make your own? no, i've never touched a horseradish plant (as far as i know) nor have i ever bought the pre-ground packaged kind. > with mustard). Horseradish and beef are great companions; mixing the > horseradish with mayo or sour cream is a delicious variant. > And, of course, my husband's cocktail sauce. i've tried it on beef and it wasn't anything that i enjoyed. some wasabi on sashimi i did like, but it didn't take much. pickled ginger was better... songbird |
| Bruce <Bruce@invalid.invalid>: Jul 16 06:21AM +1000 On Sat, 15 Jul 2023 19:32:34 GMT, Cindy Hamilton >>> with eating it later in life. >> That's a good point. >No, it's bullshit. Bacon doesn't "build up". It's not arsenic. But vascular plaque builds up. |
| dsi1 <dsi123@hawaiiantel.net>: Jul 15 01:50PM -0700 On Friday, July 14, 2023 at 9:29:15 PM UTC-10, Bruce wrote: > >Here's what I had for dinner. I found it in the refrigerator. I wasn't sure what the heck it was. After I ate it, it was still a mystery. It was kind of cool, eating stuff without a clue. Now I know how the rfc'ers feel. > >https://photos.app.goo.gl/EqYaKQaXyTo7PviM8 > A toasted cheese sandwich? It's one of these: https://photos.app.goo.gl/bHjvEq8D9EMHpgny8 |
| S Viemeister <firstname@lastname.oc.ku>: Jul 15 09:59PM +0100 On 15/07/2023 19:32, Michael Trew wrote: > I put the whole package on a sheet tray to bake at once, and take most > of it out soft. I'll lay the cooked/soft slices into a Tupperware > container into the fridge, and only crisp up the slices to be eaten today. I do the same. I always used to cook bacon in a big skillet, but a friend who used to run a B&B (in Tasmania) taught me the sheet pan method. I've been known to do two packages at a time, and freeze half. |
| Dave Smith <adavid.smith@sympatico.ca>: Jul 15 06:02PM -0400 On 2023-07-15 2:47 p.m., Michael Trew wrote: > If I'm in a hurry, I'll heat up a can of corn with a pat of butter for a > supper side. I find that the white shoepeg corn in a can tastes better > than golden corn. I rarely eat canned or frozen corn. My mother usually served two or three vegetables with supper and corn was almost always one of the choices. I just got tired of it. I always have it on hand but we rarely eat it. |
| songbird <songbird@anthive.com>: Jul 15 06:32PM -0400 Dave Smith wrote: ... > three vegetables with supper and corn was almost always one of the > choices. I just got tired of it. I always have it on hand but we rarely > eat it. mostly we have it frozen on hand for either vegetable soup or pasta salad. pretty rare we have it for anything else or plain. oh, succotash used to be a thing. not in recent years. songbird |
| Thomas <canope234@gmail.com>: Jul 15 02:36PM -0700 I have a glass oil pump sprayer. I use it for a quick spray for bread rising bowls, drained hot pasta and whatever else needs a spritz. My last fill was vegetable oil but it turned cloudy and had a rancid smell. 2 months maybe. The oil in the main jug is fine. Is there a better oil to use? I have been using the sprayer for a few years and whenever i refill it, it gets a good cleaning with a 3 day dry. No idea why it wend bad this time. Any good suggestions? |
| bruce bowser <bruce2bowser@gmail.com>: Jul 15 01:06PM -0700 > the pasta can absorb the sauce and then serve immediately. > This sauce has an amazingly complex taste, given how simple it is. > It serves 4-6 people. Saves fine. Vodka pasta sounds like it would go great with. spicy garlic chicken wings. I tried the wings from Pizza Hut. A.O.K. |
| Bruce <Bruce@invalid.invalid>: Jul 16 06:24AM +1000 On Sat, 15 Jul 2023 13:06:44 -0700 (PDT), bruce bowser >> This sauce has an amazingly complex taste, given how simple it is. >> It serves 4-6 people. Saves fine. >Vodka pasta sounds like it would go great with. spicy garlic chicken wings. I tried the wings from Pizza Hut. A.O.K. You're into fine dining. I can tell. |
| Hank Rogers <hank@nospam.invalid>: Jul 15 02:59PM -0500 Ed P wrote: > have to start somewhere. > Thanks for making us away how the EV industry will make our > lives better. Yep. It sure made kuth's life much better. |
| 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. |
No comments:
Post a Comment