Sunday, July 16, 2023

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

Michael Trew <michael.trew@att.net>: Jul 16 07:19PM -0400

On 7/15/2023 4:59 PM, S Viemeister wrote:
> 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.
 
Hmm, I never thought to freeze it, I've always tried to use it up. The
local butcher will sell it by the pound, so as of late, when I buy
bacon, I just get a more manageable half pound. I can't remember who
told me to try baking it on a sheet, but I've been doing that for
several years. It's nice to avoid the mess on the stove top; no mess in
the oven, either.
Bryan Simmons <bryangsimmons@gmail.com>: Jul 16 04:17PM -0700

On Sunday, July 16, 2023 at 5:34:07 PM UTC-5, John Kuthe wrote:
> > a shift at the glory hole.
 
> > --Bryan
> I have CASH! Piss off Bryan, you Narcissistic Personality Disorder sufferer.
 
"I just ate my last Vegetarian STD Meal. and no one
will help me buy any more food."
--John Kuthe in rec.food.cooking Jul 14, 2023, 2:45:20 PM
Obviously, you are a LIAR. You lie to try to elicit pity.
Maybe you do have "CASH." Maybe you sucked a
few dicks at the Northside Glory Hole.
 
> John Kuthe, RN, BSN
LIAR.
 
--Bryan
Bryan Simmons <bryangsimmons@gmail.com>: Jul 16 04:18PM -0700

On Sunday, July 16, 2023 at 5:37:34 PM UTC-5, Thomas wrote:
> > I have CASH! Piss off Bryan, you Narcissistic Personality Disorder sufferer.
 
> > John Kuthe, RN, BSN
> So whatcha buying for lunch or are you simply taking homeade stuff?
 
There is no job, and his car is racking up big
time storage costs every day. John is FUCKED.
 
--Bryan
Thomas <canope234@gmail.com>: Jul 16 04:09PM -0700

On Sunday, July 16, 2023 at 7:40:17 AM UTC-4, Bruce wrote:
> about individuals, their personal lives, or their current well-being.
> Therefore, I cannot provide specific information about Gary from
> Virginia Beach or how he is doing."
 
Same friend?
I'm sorry, but as an AI language model, I don't have access to real-time information about individuals, such as Gary. Additionally, I don't have the ability to browse the internet or access personal data about people unless it has been shared with me in the course of our conversation. My primary function is to provide information and assistance to the best of my knowledge and abilities. Is there anything else I can help you with?
 
I will take it a step further...
"Are Bryan's chicken wings cooked thoroughly?"
As an AI language model, I don't have access to real-time information or personal data about individuals, including Bryan's chicken wings or their current cooking status. It's important to follow proper food safety guidelines when cooking chicken wings to ensure they are cooked thoroughly. I recommend using a meat thermometer to check that the internal temperature reaches 165°F (74°C) to ensure they are fully cooked. If you have concerns about Bryan's chicken wings, it's best to communicate directly with Bryan or the person responsible for cooking them.
Bruce <Bruce@invalid.invalid>: Jul 17 09:14AM +1000

On Sun, 16 Jul 2023 16:09:00 -0700 (PDT), Thomas <canope234@gmail.com>
wrote:
 
 
>I will take it a step further...
>"Are Bryan's chicken wings cooked thoroughly?"
>As an AI language model, I don't have access to real-time information or personal data about individuals, including Bryan's chicken wings or their current cooking status. It's important to follow proper food safety guidelines when cooking chicken wings to ensure they are cooked thoroughly. I recommend using a meat thermometer to check that the internal temperature reaches 165°F (74°C) to ensure they are fully cooked. If you have concerns about Bryan's chicken wings, it's best to communicate directly with Bryan or the person responsible for cooking them.
 
In the next version -it might already exist- we can upload the picture
of Bryan's chicken wings to our friend and then ask if they're
undercooked.
Dave Smith <adavid.smith@sympatico.ca>: Jul 16 06:42PM -0400

On 2023-07-16 6:36 p.m., Graham wrote:
 
>>> Like "scone", I tend to pronounce it as the people around me do.
 
>> Ditto, and If I looked down my nose to correct them, they'd beat my ass.
 
> or pull out a gun and shoot you.
 
 
Yeah, but that is their right.
;-)
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 16 03:43PM -0700

On Sunday, July 16, 2023 at 5:20:47 PM UTC-5, Bruce wrote:
 
> "The term "doohickey" is a colloquial and informal word that is used
> to refer to an object or thing whose name one doesn't know or can't
> recall at the moment."
 
Nailed it!
Is this your first time encountering this term?
Dave Smith <adavid.smith@sympatico.ca>: Jul 16 06:50PM -0400

On 2023-07-16 6:35 p.m., Graham wrote:
> difference in the accent.
> I used to be able to tell where a person came from in England by
> "triangulating" the way certain words were pronounced.
 
Maybe we are used to hearing to many variations of English accents and
English with so many foreign accents we are almost numb to it. My niece
was living in Tallinn Estonia for a while and she she became friends
with the wife of the Irish ambassador there. When we were there we were
invited to come for cocktails at the ambassador's residence because of a
strange accent related issue. When the niece first met her he picked up
on her accent. FWIW she was born and raised in Toronto. He noted that
she was from southern Ontario. As it turned out, he here to visit his
sister who lived about a mile down the road from us.
Dave Smith <adavid.smith@sympatico.ca>: Jul 16 06:51PM -0400

>> recall at the moment."
 
> Nailed it!
> Is this your first time encountering this term?
 
Isn't a doohickey pretty much the same as a thingamajig?
Bruce <Bruce@invalid.invalid>: Jul 17 08:51AM +1000

On Sun, 16 Jul 2023 15:38:01 -0700 (PDT), "itsjoannotjoann@webtv.net"
>> Me: "Yes, that's what I said."
 
>Maybe he's just got a hearing problem! But did he really drag out the A like
>that??
 
Yes, very much, in the most Australian way possible. It almost sounded
like (John) Mayall.
Bruce <Bruce@invalid.invalid>: Jul 17 08:53AM +1000

On Sun, 16 Jul 2023 15:43:49 -0700 (PDT), "itsjoannotjoann@webtv.net"
>> recall at the moment."
 
>Nailed it!
>Is this your first time encountering this term?
 
Yes, I think so.
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 16 03:56PM -0700

On Sunday, July 16, 2023 at 5:51:45 PM UTC-5, Dave Smith wrote:
 
> > Nailed it!
> > Is this your first time encountering this term?
 
> Isn't a doohickey pretty much the same as a thingamajig?
 
Yes. The terms might be regional, but I've heard both all my life.
Bruce <Bruce@invalid.invalid>: Jul 17 09:05AM +1000

On Sun, 16 Jul 2023 18:50:32 -0400, Dave Smith
>on her accent. FWIW she was born and raised in Toronto. He noted that
>she was from southern Ontario. As it turned out, he here to visit his
>sister who lived about a mile down the road from us.
 
I asked my good friend ChatGPT to comment on the style of Dave's post.
 
"The writing style of the text appears to be conversational and
informal. It features a casual tone with a relaxed use of language.
The author uses colloquial expressions like "maybe we are used to" and
"we were almost numb to it," creating a conversational and relatable
tone. The text includes personal anecdotes and observations, such as
the niece's experience in Tallinn, Estonia, and their encounter with
the Irish ambassador. The sentence structure is generally simple and
straightforward, with some repetition and minor grammatical errors
("she she" instead of "she"). Overall, the writing style conveys a
sense of storytelling or sharing experiences in an informal manner."
dsi1 <dsi123@hawaiiantel.net>: Jul 16 04:06PM -0700

On Sunday, July 16, 2023 at 12:50:39 PM UTC-10, Dave Smith wrote:
> on her accent. FWIW she was born and raised in Toronto. He noted that
> she was from southern Ontario. As it turned out, he here to visit his
> sister who lived about a mile down the road from us.
 
On this rock, everybody talks funny. We expect people to talk in different ways. Nobody makes fun of the way other people talk. OTOH, my classmates in high school thought that I talked a little odd i.e., people would think that I came from the mainland cause I talked like a white guy. When I talk with old local people, my pronunciation of words and phrasing changes. When I talk to tourists from the mainland, my speech pretty much stays the same. It's kind of a funny thing that locals do i.e., our speech changes according to the perceived socioeconomic class/culture of the people we're talking to. It's a lot of fun.
Bruce <Bruce@invalid.invalid>: Jul 17 09:08AM +1000

On Sun, 16 Jul 2023 18:51:38 -0400, Dave Smith
 
>> Nailed it!
>> Is this your first time encountering this term?
 
>Isn't a doohickey pretty much the same as a thingamajig?
 
Ah yes, a truc machin chouette.
Bruce <Bruce@invalid.invalid>: Jul 17 09:11AM +1000

On Sun, 16 Jul 2023 16:06:43 -0700 (PDT), dsi1
>> she was from southern Ontario. As it turned out, he here to visit his
>> sister who lived about a mile down the road from us.
 
>On this rock, everybody talks funny. We expect people to talk in different ways. Nobody makes fun of the way other people talk.
 
Another coincidence, it's exactly the same here!
Bryan Simmons <bryangsimmons@gmail.com>: Jul 16 03:28PM -0700


> I've never defended Crisco; have no reason to defend it as it's not in my
> pantry and I don't use it. I did use some a neighbor gifted me last year
> but was not impressed at all with its' results.
 
Only an idiot would consider that crap food. We
already know that you have trashy neighbors.
 
> Maybe you should learn to cook chicken wings beyond their halfway mark
> before crowing about your cooking abilities.
 
> https://i.postimg.cc/MTDY6Zwx/Bryan-s-Half-Cooked-Chicken-Wings.jpg
 
They were thoroughly cooked, thou I admit that the
photo might look otherwise. If you look at the bones,
you can tell that the wings were thoroughly cooked
all the way to the bones.
 
--Bryan
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 16 03:47PM -0700

On Sunday, July 16, 2023 at 5:23:31 PM UTC-5, Bruce wrote:
> >before crowing about your cooking abilities.
 
> >https://i.postimg.cc/MTDY6Zwx/Bryan-s-Half-Cooked-Chicken-Wings.jpg
 
> Did he eat it like that?
 
I would say yes and probably thought he had every chef in the USA beat in
his cooking skills.
dsi1 <dsi123@hawaiiantel.net>: Jul 16 03:50PM -0700

On Sunday, July 16, 2023 at 12:29:04 PM UTC-10, Bryan Simmons wrote:
> you can tell that the wings were thoroughly cooked
> all the way to the bones.
 
> --Bryan
 
If you were Chinese, you'd let that set for a few minutes and then do a second fry at high temperature. The result would be crispy and golden brown chicken. Millions of Chinese can't be Wong!
Bruce <Bruce@invalid.invalid>: Jul 17 08:53AM +1000

On Sun, 16 Jul 2023 15:47:22 -0700 (PDT), "itsjoannotjoann@webtv.net"
 
>> Did he eat it like that?
 
>I would say yes and probably thought he had every chef in the USA beat in
>his cooking skills.
 
Then he's dreaming.
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 16 03:53PM -0700

On Sunday, July 16, 2023 at 5:29:04 PM UTC-5, Bryan Simmons wrote:
> > but was not impressed at all with its' results.
 
> Only an idiot would consider that crap food. We
> already know that you have trashy neighbors.
 
It is a component in popcorn balls. Why? I don't know, I've never made
them. I'd take a bet though your neighbors feel the same about you.
> you can tell that the wings were thoroughly cooked
> all the way to the bones.
 
> --Bryan
 
So far, the consensus is they're undercooked. Keep trying, you'll eventually
succeed. Maybe. But be sure and post your results here so we can continue
to critique your skills or lack thereof.
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 16 03:55PM -0700

On Sunday, July 16, 2023 at 5:50:43 PM UTC-5, dsi1 wrote:
 
> If you were Chinese, you'd let that set for a few minutes and then do a second fry
> at high temperature. The result would be crispy and golden brown chicken. Millions
> of Chinese can't be Wong!
 
David nailing it!!
Bruce <Bruce@invalid.invalid>: Jul 17 09:05AM +1000

On Sun, 16 Jul 2023 15:50:38 -0700 (PDT), dsi1
>> all the way to the bones.
 
>> --Bryan
 
>If you were Chinese, you'd let that set for a few minutes and then do a second fry at high temperature. The result would be crispy and golden brown chicken. Millions of Chinese can't be Wong!
 
And if you eat a lot of that fried chicken, you'll have more chins
than the Beijing phonebook!
"cshenk" <cshenk@virginia-beach.net>: Jul 16 10:59PM

Bruce wrote:
 
 
> > i'll have some more today with what's left of the
> > sloppy joes and also some left-over mac-n-cheese.
 
> (That was Greg Sorrow posting under my name.)
 
Yes. Since I have that idiot blocked, I knew 'it was someone else'.
 
I have to laugh though. 'white trash cooking' isn't quite like that
and his mix, while whimsical, may not be that insane.
 
Here's some bits an overseas person might miss.
 
Sloppy joes is sold in cans but you have to add meat. It comes in
mild, medium and hot. Songbird doesn't specify if he added meat or how
mild/hot the spicing was. Now you probably won't like what is in a
standard can of 'sloppy joes' sold under that name, but we don't know
if he made it from a can called that.... Think a bit. Once that soaks
in, it's actually a name for a tomato/chile base with ground meat that
is thick and piled on a soft white bun. I do a scratch version
sometimes.
 
https://melmagazine.com/en-us/story/sloppy-joe-history
 
Although I don't see a reference for it, military may have made it as
early as WWII. The Navy definatly did and during my career. It was
used a lot to vary our choices or make something good if we were long
from a supply run such as to Timor then Darwin. That was 2001-2007 but
in the 90's, the Stennis had it in the foward galley (fast food) all
the time.
Bruce <Bruce@invalid.invalid>: Jul 17 08:52AM +1000

On Sun, 16 Jul 2023 15:39:32 -0700 (PDT), dsi1
 
>On Sunday, July 16, 2023 at 12:02:49 PM UTC-10, Bruce wrote:
>> Yes, exactly that arrogance. Thanks for the little demonstration :)
 
>You're more than welcome. It probably doesn't reflect well on me but I have little patience for busybodies. On this rock, everybody stays out of the other people's business. We have great respect for the space of others.
 
What a coincidence, so do we!
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)