Sunday, September 24, 2023

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

Graham <g.stereo@shaw.ca>: Sep 24 11:09AM -0600

On 2023-09-24 9:05 a.m., Mike Duffy wrote:
>> consumes huge quantities of sugar-laden beverages.
 
> No. It is just one of his predictable 'pivot' points
> he uses to try to garner attention for his lame posts.
 
However, a trip to any supermarket will reveal aisle-long shelves, laden
with huge bottles of colas of various sort.
Graham <g.stereo@shaw.ca>: Sep 24 11:13AM -0600

On 2023-09-24 10:45 a.m., Dave Smith wrote:
> around the corner were incredible.  We also had great croissants in
> trips to Denmark, Sweden, Netherlands and Germany.  The croissants we
> get locally just don't compare, no matter how fresh they are.
 
We are lucky here as there are several French patisseries in Calgary.
Cindy Hamilton <hamilton@invalid.com>: Sep 24 05:13PM

> around the corner were incredible. We also had great croissants in
> trips to Denmark, Sweden, Netherlands and Germany. The croissants we
> get locally just don't compare, no matter how fresh they are.
 
Bummer. I'm not traveling to France (or anywhere) for croissant
(or any other reason).
 
I'll just have to make do with the local terroir.
 
--
Cindy Hamilton
GM <gregorymorrow@msn.com>: Sep 24 10:14AM -0700

Bryan Simmons wrote:
 
> > trips to Denmark, Sweden, Netherlands and Germany. The croissants we
> > get locally just don't compare, no matter how fresh they are.
 
> https://www.nrbakery.com/menu
 
 
Yup...
 
RCMP Officer Dead Man Walking Smit' is natcherly talking outta his constipated ass... he's mainly
still bragging on his lame - o tourist trips to Europe...
 
Just this morning I picked up some fresh croissants and other stuff, they start baking at 5:00 AM
every morning...
 
"Croissants -
 
Championship winning, we make classic French butter croissants. We also fill them with either
chocolate or almonds, and make a savory ham and Swiss cheese croissant, perfect for breakfast..."
 
Gotta get there EARLY, or else you won't get any... and several French peeps I know say Bennison's is as
good as anything in France...
 
https://bennisonscakes.com/
 
"Bennison's Bakery has been a North Shore institution since 1938, earning a reputation as a high
quality full line bakery with emphasis on European style pastries, cookies, and custom decorated
cakes.
 
They bake through the night assuring product freshness every day, a true sign that none of the old
fashioned ways have been lost. We still make the same devil's food cake with liquid buttermilk.
Just the thought would make most bakers chuckle. Our pumpkin pie is still made with fresh eggs
and whole milk, never from a mix. Yeast doughs are mixed and given long fermentation times to
develop flavor and dough characteristics that cannot be obtained by using shortcuts..."
 
</>
dsi1 <dsi123@hawaiiantel.net>: Sep 24 10:19AM -0700

On Sunday, September 24, 2023 at 5:49:43 AM UTC-10, bruce bowser wrote:
> > > <https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>
> > We don't talk about tsujiura senbei.
> No talk of tsujiura senbei? A Japanese fortune cookie? Made with bean dough and sesame?
 
I've never seen a tsujiura senbei but there's probably no beans in the thing. They're probably made from rice instead of wheat flour like a Chinese American fortune cookie. The Hawaiian fortune cookie is the same as a Chinese fortune cookie. Hawaii also has crackers made with rice called "arare" or "senbei" or "kakimochi"
I grew up eating Hawaiian kine senbei which is made from wheat flour. It came as an assortment in a tub that you can still get. My favorite would be the fortune cookie, the coconut cookie, and the ginger cookie. My least favorite is the miso cookie.
 
https://hawaiicandy.com/product/assorted-wafer-cookies-tub-15-oz/
dsi1 <dsi123@hawaiiantel.net>: Sep 24 10:35AM -0700

On Sunday, September 24, 2023 at 6:46:04 AM UTC-10, Dave Smith wrote:
> around the corner were incredible. We also had great croissants in
> trips to Denmark, Sweden, Netherlands and Germany. The croissants we
> get locally just don't compare, no matter how fresh they are.
 
I like the croissants from Costco. They're somewhat delicate and are made of many buttery layers. They're also kind of cheap at 50 cents each. I could probably get a pretty good croissant from the numerous Japanese-French bakeries in town. That would cost me $2.50 to $3.00 each. Sam's Club will sell their croissant at the same price as Costco croissant. I don't care for those because they don't have the layers like they should. My wife likes them better than Costco's. I suppose they would be better for croissant sandwiches because they're more in the shape of a bun and they're easier to cut.
bruce bowser <bruce1.9bowser@gmail.com>: Sep 24 10:48AM -0700

On Sunday, September 24, 2023 at 1:35:53 PM UTC-4, dsi1 wrote:
> > trips to Denmark, Sweden, Netherlands and Germany. The croissants we
> > get locally just don't compare, no matter how fresh they are.
 
> I like the croissants from Costco.
 
To the west-north-west (here in NYC) up in Port Chester, CT, Costco has a nice self-serve coffee-grinding area. They also have nice home-made-like food and a neat eating area. Nice cheese steaks, sausage and cheese, pizza, etc ...
jmcquown <j_mcquown@comcast.net>: Sep 24 01:51PM -0400

On 9/24/2023 1:09 PM, Graham wrote:
>> he uses to try to garner attention for his lame posts.
 
> However, a trip to any supermarket will reveal aisle-long shelves, laden
> with huge bottles of colas of various sort.
 
That may be true but that doesn't mean everyone (at least not on RFC) is
buying them. There are aisle-long coolers filled with beer, too. How
much beer do you buy?
 
Jill
bruce bowser <bruce1.9bowser@gmail.com>: Sep 24 10:56AM -0700

On Sunday, September 24, 2023 at 1:51:59 PM UTC-4, jmcquown wrote:
> > with huge bottles of colas of various sort.
 
> That may be true but that doesn't mean everyone (at least not on RFC) is
> buying them.
 
NYC has an Asian themed giant supermarket called Super H Mart. They even have a food court.
"cshenk" <cshenk@virginia-beach.net>: Sep 24 06:51PM

dsi1 wrote:
 
> > the occasional fish.
 
> > --
> > Bruce
 
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>
> misoyaki butterfish. Beats me how you guys could be so clueless. My
> guess is you guys are just getting too old.
 
> https://photos.app.goo.gl/LM2cmtgBDSMCFhi17
 
Nope, I even said it above. You do but don't often send pictures of
it. Ever had tempura baby octopus? It's really good!
Bruce <Bruce@invalid.invalid>: Sep 25 04:54AM +1000


>> Should be 2.5
 
> So you haven't quite grasped decimal places. Uh huh.
 
> That explains why America still isn't a metric nation.
 
I can't see who you're talking to. With your settings that person's
name isn't mentioned, just their email address. You probably don't
know how to fix that.
 
--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>
"cshenk" <cshenk@virginia-beach.net>: Sep 24 05:55PM

Bruce wrote:
 
> Creole settlers in Louisiana were French, and they brought their
> culinary traditions with them."
> (source: my artificially intelligent friend)
 
Bruce, it's cajun (though close at times). Sure a bit of French but
that's not the main element. Okra was called ki ngombo. file' powder
is called kombo by the Choctaw. The cajun blend has a good amount of
file' powder. These terms combined and are called 'gumbo' which is a
unique American dish. No matter how hard you try, gumbo isn't french.
"cshenk" <cshenk@virginia-beach.net>: Sep 24 05:55PM

Dave Smith wrote:
 
> > 1.5 cups cooked rice
 
> > Came out really nice!
 
> Mushrooms in gumbo = TIAD (taste in Ass Disease)
 
I like them!
"cshenk" <cshenk@virginia-beach.net>: Sep 24 05:59PM

jmcquown wrote:
 
> acts not only as a seasoning but also as a thickener. Hence the term
> "filé gumbo".
 
> Jill
 
Grin, file' powder is in the seasoning mix. I do the chicken and
sausage type too from time to time.
"cshenk" <cshenk@virginia-beach.net>: Sep 24 06:18PM

Michael Trew wrote:
 
> freezer.
 
> Would you think it a problem to cook washed rice in the gumbo, rather
> than adding cooked rice?
 
The stock type can be swapped and it takes a lot of shrimp shells,
heads and tails to make stock. I've done it but this time I used a
powdered shrimp stock. I've also used dashi or chicken stock for it.
 
Trimmed off this post was a longish list of various meats. The list
here has a lot to do with what I had handy and a sale on crawfish tails
(grin).
 
Probably best to make the rice separate. Rice takes longer so start it
first and should be ready the same time the gumbo (started second) is.
"cshenk" <cshenk@virginia-beach.net>: Sep 24 06:33PM

bruce bowser wrote:
 
> > rice. The rice is not added to it.
 
> Gumbo and Jambalaya both have rice, but I never saw any difference
> between the two.
 
Jambalaya comes from the same area and is an African, Spanish and
French affair. It is faintly more 'French' influenced with little to
no Native American notes. I do both types at times but am more prone
to make gumbo.
Thomas <canope234@gmail.com>: Sep 24 11:40AM -0700

On Sunday, September 24, 2023 at 2:18:22 PM UTC-4, cshenk wrote:
> (grin).
 
> Probably best to make the rice separate. Rice takes longer so start it
> first and should be ready the same time the gumbo (started second) is.
 
The stock type can be swapped and it takes a lot of shrimp shells,
heads and tails to make stock. I've done it but this time I used a
powdered shrimp stock.
 
Thanks. That is what I wondered about.
bruce bowser <bruce1.9bowser@gmail.com>: Sep 24 11:23AM -0700

On Wednesday, September 20, 2023 at 9:11:59 PM UTC-4, Bruce wrote:
 
> "A mojito is a classic Cuban cocktail made with white rum, sugar, lime
> juice, soda water, and mint."
 
> Sounds very good.
 
Really? In Australië, an you speak Walloon? or Flemish? [Eerlijk gezegd? In Australië, spreek jij Waals of Vlaams?]
bruce bowser <bruce1.9bowser@gmail.com>: Sep 24 11:09AM -0700

On Tuesday, September 19, 2023 at 1:36:32 PM UTC-4, dsi1 wrote:
> I used to add baking soda to orange juice. It might have lowered the pH because of
> the carbon dioxide created. I suppose the acidity would be lowered once the CO2
> outgassed. I added the baking soda to give it some carbonation.
 
I saw where baking soda was used to add to beef slices in Chinese food. Beef and broccoli in particular.
"cshenk" <cshenk@virginia-beach.net>: Sep 24 05:13PM

Bruce wrote:
 
> > fell for the low-fat fad but mostly the folks born in the 70's.
 
> Why is it silly to watch your cholesterol level? It's much sillier not
> to.
 
He's got the era for boomers wrong. It's not wrong to watch saturated
fats, but genetics and diet have a lot to do with it.
"cshenk" <cshenk@virginia-beach.net>: Sep 24 05:18PM

Ed P wrote:
 
> > > > buckets full of milk, but butter is suddenly a problem. Well,
> > > > not for Joan.
 
> > > > -- Bruce
 
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>
 
> Huh? I put a thin coating on the bread and it toasts up nice and
> even. Does not really taste like anything. Is it better than butter?
> No, but it is easy to get a nice even coating on the bread.
 
Melt the butter in the pan then add bread and whatever else. Works
well.
dsi1 <dsi123@hawaiiantel.net>: Sep 24 10:40AM -0700

On Sunday, September 24, 2023 at 7:14:10 AM UTC-10, cshenk wrote:
> > to.
 
> He's got the era for boomers wrong. It's not wrong to watch saturated
> fats, but genetics and diet have a lot to do with it.
 
What exactly did I get wrong era-wise? Do you even know? My guess is that you're just confused - as usual.
bruce bowser <bruce1.9bowser@gmail.com>: Sep 24 11:02AM -0700

On Sunday, September 24, 2023 at 1:40:51 PM UTC-4, dsi1 wrote:
 
> > He's got the era for boomers wrong. It's not wrong to watch saturated
> > fats, but genetics and diet have a lot to do with it.
> What exactly did I get wrong era-wise? Do you even know? My guess is that you're just confused - as usual.
 
There are a few fast food places that are expert at making saturated fat impossibly tasty.
dsi1 <dsi123@hawaiiantel.net>: Sep 24 10:58AM -0700

On Sunday, September 24, 2023 at 5:16:54 AM UTC-10, Ed P wrote:
> Though you'd like this. Keep it quiet so Bruce does not get jealous.
 
> https://i.postimg.cc/RZGGCXqh/TowelW.jpg
 
I saw those in the UK. It's a pretty good idea - over there. Another good idea was 220V electric receptacles - or is it?
"cshenk" <cshenk@virginia-beach.net>: Sep 24 05:34PM

Bruce wrote:
 
 
> Why is frugal better? I understand frugality out of necessity, but why
> is it better if it's not necessary? Spend what you can afford and have
> some fun.
 
Frugal just means 'waste not, want not'. It's a collection of simple
things, like reusing plastic grocery bags from the store for lining
small waste baskets or picking up after the dog.
little things like that.
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