Saturday, September 23, 2023

Digest for rec.food.cooking@googlegroups.com - 25 updates in 10 topics

Graham <g.stereo@shaw.ca>: Sep 23 07:25PM -0600

On 2023-09-23 5:31 p.m., songbird wrote:
>> Good catch. You'd think AI could convert measurements correctly.
 
> imperial gallon vs. american gallon...
 
> songbird (liters make so much more sense...
 
As does the entire metric system.
Ed P <esp@snet.xxx>: Sep 23 10:30PM -0400

On 9/23/2023 9:25 PM, Graham wrote:
 
>>    imperial gallon vs. american gallon...
 
>>    songbird  (liters make so much more sense...
 
> As does the entire metric system.
 
 
Hey, we are on the metric system. We just have to wear out all the
older rulers and yardsticks first.
 
Where I worked, all out machines and tooling was metric. Any time we
hired a new supervisor or maintenance person, they would panic. Then a
few weeks later they would never want to go back inches again.
 
Did the US eventually switch over to the metric system totally?
We already did, in 1975. The US Code, Title 15, Chapter 6, Subchapter
II, 205b declares that the metric system is the preferred system
throughout the United States, and requires federal agencies to use the
metric system wherever feasible. That's a matter of federal law, which
means we're officially a metric nation
Hank Rogers <hank@nospam.invalid>: Sep 23 09:32PM -0500

dsi1 wrote:
>> Bruce
>> <https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>
 
> As it goes - who cares?
 
If it had been asians, it would be extremely important to
yoose, Tojo.
Bruce <Bruce@invalid.invalid>: Sep 24 12:36PM +1000

>throughout the United States, and requires federal agencies to use the
>metric system wherever feasible. That's a matter of federal law, which
>means we're officially a metric nation
 
But when I ask you how tall you are, you'll say something about feet
and inches, not about a metre and centimeters.
 
--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>
Ed P <esp@snet.xxx>: Sep 23 11:46PM -0400

On 9/23/2023 10:36 PM, Bruce wrote:
>> means we're officially a metric nation
 
> But when I ask you how tall you are, you'll say something about feet
> and inches, not about a metre and centimeters.
 
I'm 175cm, 25cm shorter that what is listed on my drivers license.
Dave Smith <adavid.smith@sympatico.ca>: Sep 23 11:51PM -0400

On 2023-09-23 11:46 p.m., Ed P wrote:
 
>> But when I ask you how tall you are, you'll say something about feet
>> and inches, not about a metre and centimeters.
 
> I'm 175cm,  25cm shorter that what is listed on my drivers license.
 
You are 10 inches shorted than the height on your drivers license?
My license says I am 185 cm and I don't think I have shrunk because I
still have to remember to duck a bit when I walk under the joists in the
upper part of my basement.
Michael Trew <michael.trew@att.net>: Sep 23 11:47PM -0400

On 9/23/2023 4:27 PM, Bruce wrote:
>>>>> to the extend that I usually just don't buy meat. Plus, I don't
>>>>> really like to deal with raw meat anyway.
 
>> Julie's secret lovechild.
 
Perhaps we can call her "Gary UK" now?
 
> Is it weird not to like dealing with corpses?
 
I do like to eat chicken, but the smell of raw chicken is unpleasant,
and the texture is slimy. Red meat isn't as bad to deal with, but I
don't care much for it.
Michael Trew <michael.trew@att.net>: Sep 23 11:31PM -0400

On 9/23/2023 5:48 PM, Thomas wrote:
 
> Not really
> true. If you knew how to cook or bake you would know this and also
> the reason to buy unsalted butter.
 
I must disagree. I've done my share of baking, and I've never found a
use for unsalted butter. Just reduce the salt in your baking recipe a
bit when using salted butter. Salted butter is a lifesaver with overly
sweet things, such as butter-cream frosting. It takes something
cloyingly sweet and makes it substantially better.
Dave Smith <adavid.smith@sympatico.ca>: Sep 23 11:45PM -0400

On 2023-09-23 11:31 p.m., Michael Trew wrote:
 
> bit when using salted butter.  Salted butter is a lifesaver with overly
> sweet things, such as butter-cream frosting.  It takes something
> cloyingly sweet and makes it substantially better.
 
As I understand it, the reason for using unsalted butter when baking is
that the salt content varies a lot. I have long had a preference for
unsalted butter. We tend to buy salted butter when it is on sale at a
good price. I definitely notice the saltiness when I have it on
vegetables or breads. I can't say that I really notice it in baking.
Michael Trew <michael.trew@att.net>: Sep 23 11:23PM -0400

On 9/23/2023 1:58 PM, Dave Smith wrote:
> ago I needed one to change the cartridge on my shower faucet. I had the
> cartridge but couldn't unscrew the retaining screw. The plumber and hus
> helper stopped on their way to a job.... $40 cash.
 
Yes. I can usually do little (and even larger) jobs by myself. I had
to sweat a fair bit of copper pipe for both the boiler and the water
lines when fixing my house up.
 
For some reason, tree roots get into the terra-cotta sewer line, and I
have to call someone to snake it out every couple of years. It's really
a drag. I'm afraid it's going to eventually collapse.
Michael Trew <michael.trew@att.net>: Sep 23 11:26PM -0400

On 9/23/2023 5:00 PM, Cindy Hamilton wrote:
 
> This wasn't _a_ plumber. It was a plumbing company. The guy
> who showed up at the house was an employee--not in a position to
> do any negotiating.
 
Oh, I've never called one of those. A local one is called "Gillece".
Normally those types rip you off, so I don't trust any of them. I found
the current plumber by asking around for someone reliable and affordable.
Michael Trew <michael.trew@att.net>: Sep 23 11:21PM -0400

On 9/23/2023 6:08 PM, cshenk wrote:
> 4 oz peeled shrimp (smaller count)
> 1 ts 'Cajun seasoning' (Tony Cachachere sp?)
> 1.5 cups cooked rice
 
Thanks, that might just hit the spot tomorrow or Monday, instead of the
pot of chili that I was planning. Maybe a few alterations. I just so
happen to have a few fresh chili's to use up. I don't think I've ever
made shrimp stock, but I have shell-on shrimp in the deep freezer.
 
Would you think it a problem to cook washed rice in the gumbo, rather
than adding cooked rice?
Michael Trew <michael.trew@att.net>: Sep 23 11:15PM -0400

On 9/23/2023 12:21 PM, jmcquown wrote:
 
> The climate in most of the Hawaiian islands is around what Carol
> mentioned. Temperate, year round. It does not get terribly cold, does
> not get terribly hot(unless one is fleeing from an erupting volcano).
 
LOL! Sophia wants to know what is so funny. :)
 
> But living in Hawaii is extremely expensive.
 
> Jill
 
I'd imagine... quite a premium on real estate, and so many things must
be flown or barged in from quite a distance away.
Michael Trew <michael.trew@att.net>: Sep 23 11:10PM -0400


>> How does one get a hold of slimy/slippery raw chicken and rip it into
>> pieces? I can't imagine doing so without a knife.
 
> It's not raw, it's boiled and then it will shred easily.
 
I thought Jill mentioned putting raw chicken into the casserole, but I
might be thinking of another post or poster recently.
 
> But I don't see how sauce
> can cling any better to shredded chicken vs. cubed chicken unless the shreds
> are super long.
 
Might just be the texture.
Michael Trew <michael.trew@att.net>: Sep 23 11:06PM -0400

On 9/23/2023 6:37 PM, Hank Rogers wrote:
 
> When will you realize that squirts seeks only attention, similar to
> kuth? Just praise the shit he posts, or partake in his frequent quiz
> shows, if you wish, and move on.
 
Kuthe is just sad most of the time. SOS meals and posts. I'm well over
that. Steve is a new variety of crazy each time.
Thomas Joseph <jazeev1234@gmail.com>: Sep 23 07:12PM -0700

On Saturday, September 23, 2023 at 6:53:05 PM UTC-4, Bruce wrote:
> > I'm not sure my efforts don't have the opposite effect.
 
> > It will be good because it's food
> It will be good because those beans will make for some most excellent flatus. Can you kindly blow a huge fart my way?
 
Wish I could do that for you Bruce, but my fart trumpet has been
silent for some time. They are all squeakers. No boomers. Why?
I'll tell you why. Because I have some kind of obstruction in my
anal canal - could be a highly enlarged prostate (I mean more than
usual) - that makes it impossible for full turds to come through.
I may have to crap 4 times a day because the previous evacuations
were not complete. I felt the tumor/bump/whatever a few days
ago when I inserted a soapy finger up my ass in the shower. I
gave it a bit of a massage. But I don't like going up there. I may
see a doctor at some point. But I have little to zero faith in them
and we all have to die one day, so until I'm entirely blocked up I'll
see if I can ride it out. It does piss me off though - the whole thing
- because 8 years ago when it first started I visited 3 different doctors
and got three different opinions from each, although I wouldn't say
they were actual opinions, more like statements designed to get
me out of their office, "And don't come back till it gets so bad that
even the worst doctor can see what it is." I'm telling you, a lot of
idiots graduate from college. It's that way with a lot of stuff, you
almost have to hope it gets worse so they can see what you've got.
 
Sure, taking a good fulsome shit is magnificent. But blowing
huge dry fart is also nice, in some ways even better. I'd love
to blow a full one minute fart. Not a long segment of farts,
I'm talking about one single fart all by itself booming out at
full range but taking a full minute to do it. Oh man that would
be nice.
Bruce <Bruce@invalid.invalid>: Sep 24 12:23PM +1000

On Sat, 23 Sep 2023 19:12:27 -0700 (PDT), Thomas Joseph
 
>On Saturday, September 23, 2023 at 6:53:05 PM UTC-4, Greg Sorrow wrote:
 
>> It will be good because those beans will make for some most excellent flatus. Can you kindly blow a huge fart my way?
 
>Wish I could do that for you Bruce
 
Are you really that simple that you thought I posted that? :)
Thomas Joseph <jazeev1234@gmail.com>: Sep 23 07:38PM -0700

On Saturday, September 23, 2023 at 10:24:09 PM UTC-4, Bruce wrote:
 
> >> It will be good because those beans will make for some most excellent flatus. Can you kindly blow a huge fart my way?
 
> >Wish I could do that for you Bruce
> Are you really that simple that you thought I posted that? :)
 
 
Yes, I considered you may have said it for laughs. I don't post here
much anymore and am out of the "Greg Sorrow or Bruce?" game.
Besides, even if you didn't post it, it was and is one of my favorite
topics and even if I knew it was Mr. Sorrow instead of you I still
would have responded as I did. Yes, I can usually tell the diff between
you and Sorrow - as well as other forgery type posts in this group. But
it is not my duty nor my inclination to make a guessing game out of it,
especially with a topic so dear to my heart - farts, along with turds,
foul odors and other distasteful stuff that tends to bring out the truth
in people. Just as Father Flannigan the founder of Boys Town said,
"There is no such thing as a bad boy", I say the same about foul odors.
Even the stinkiest among them are a luxury because "you have to be
alive to smell them." Unless after we're dead the smells become even
stronger until we ourselves blend down into the everlasting sewer of
stench, becoming a part of what life is all about, the raw and regal
stench of death.
Bruce <Bruce@invalid.invalid>: Sep 24 12:48PM +1000

On Sat, 23 Sep 2023 19:38:52 -0700 (PDT), Thomas Joseph
>> Are you really that simple that you thought I posted that? :)
 
>Yes, I considered you may have said it for laughs. I don't post here
>much anymore and am out of the "Greg Sorrow or Bruce?" game.
 
Well, as a general rule, talk about farts and anuses comes from Hank
or from his groupies, Bryan and Greg. Of those 3, only Greg posts
under other people's names, so mystery solved :)
 
--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>
Bruce <Bruce@invalid.invalid>: Sep 24 11:20AM +1000

On Sat, 23 Sep 2023 21:00:14 -0400, jmcquown <j_mcquown@comcast.net>
wrote:
 
 
>> your "fried" is toast.
 
>> songbird
 
>Bruce relying on AI to translate what "Americans" eat is a major failing.
 
Here's another interesting tidbit.
 
Q: What kind of name is McQuown?
 
A: McQuown is a Scottish surname that is derived from the Gaelic name
Mac Eoghain, which means "son of Eoghain". Eoghain is a Gaelic name
that means "son of Eochaidh", which in turn means "horse-like".
 
So if I understand correctly, your full name is Jill Son of
Horse-Like. Isn't that interesting?
songbird <songbird@anthive.com>: Sep 23 09:34PM -0400

Ed P wrote:
...
> do the bread and close it.
 
> Similar to this
> https://tinyurl.com/mr2me96u
 
oh, that's a whole different kettle of fish...
 
 
songbird
songbird <songbird@anthive.com>: Sep 23 09:29PM -0400

Bruce wrote:
...
> I've never had butter that I thought was rancid or off.
 
sometimes we've had it go off a little and it smells
of blue cheese more than anything else.
 
when you fill it a pound at a time and leave it alone
for too long that can happen.
 
 
songbird
songbird <songbird@anthive.com>: Sep 23 09:32PM -0400

Bruce wrote:
...
> and flavor to the sandwich, just like butter.
 
> So, some Americans choose to put butter on their bread, and some
> don't. It's up to each person to decide what they like best.
 
i'm embarrassed that i spelt friend and fried.
 
 
snogbread
Bruce <Bruce@invalid.invalid>: Sep 24 11:41AM +1000

On Sat, 23 Sep 2023 21:29:18 -0400, songbird <songbird@anthive.com>
wrote:
 
>of blue cheese more than anything else.
 
> when you fill it a pound at a time and leave it alone
>for too long that can happen.
 
I'm sure it can go off if you wait long enough, but I've never tasted
it off.
 
--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>
Bruce <Bruce@invalid.invalid>: Sep 24 11:42AM +1000

On Sat, 23 Sep 2023 21:32:08 -0400, songbird <songbird@anthive.com>
wrote:
 
 
>> So, some Americans choose to put butter on their bread, and some
>> don't. It's up to each person to decide what they like best.
 
> i'm embarrassed that i spelt friend and fried.
 
When did you do that and what's wrong with that, Gons Drib?
 
--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>
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)