- Serving refried beans (without tortillas) - 2 Updates
- freezing buttermilk - 2 Updates
- Hey Jill. - 7 Updates
- The Single Most Important Ingredient? - 1 Update
- Serving refried beans (without tortillas) - 3 Updates
- Dinner tonight 4/29/17 - 4 Updates
- Chicken cooked in milk - 3 Updates
- A cooking mistake that turned out well - 2 Updates
- Melting ingredients - 1 Update
| Gary <g.majors@att.net>: Apr 30 10:40AM -0400 On 4/29/2017 2:27 PM, Janet wrote: > Of all the crap you've ever posted, Gary, that beats all. So > much for all those maudling posts about the death of your ferret, > begging for sympathy and support, eh? You are showing your dark side again, Janet. |
| jmcquown <j_mcquown@comcast.net>: Apr 30 10:51AM -0400 On 4/30/2017 1:35 AM, Sqwertz wrote: > https://floridaresidentdb.com/person/114442558/allan_keith_tipton > Never knew his middle name was Keith. How gay <snork>. > -sw You say potato... :) kili was planning to leave him. Then she got sick. TFM simply wouldn't work. She complained to me constantly about him getting so drunk he'd forget to pick her up when *she* got off work. What a guy! I knew her better than many people here know. I don't like talking on the phone but kili is someone I did talk to. She made a bad choice and was trying to find a way out. She was estranged from her mother (who thought she never should have left her - according to kili - abusive boyfriend Greg in Maui - until it was clear she was dying). She didn't get any help from the worthless TFM or his family. I felt sorry for her. BUT... she also jumped into marriage with some guy she met on a BBQ newsgroup. She was mostly vegetarian so why she thought Allen was *all that* is a mystery. Anyone else remember her complaining about him making her go to the "stinky meat store"? Imagine forcing Bruce to spend the day in a butcher shop. Must have been like that. RIP, kili. Rot in hell, Allen Tipton. Jill |
| Dave Smith <adavid.smith@sympatico.ca>: Apr 30 09:23AM -0400 On 2017-04-30 7:32 AM, Janet wrote: > Supplies can be a bit erratic in our island supermarket. Generally I > just buy buttermilk if it's there and I want to use it right away but I > noticed today the carton says "unsuitable for home freezing". I have been using powdered buttermilk for cooking. It isn't cheap, but it is cheaper than throwing away half the fresh buttermilk after using a a cup or two for cooking. |
| S Viemeister <firstname@lastname.oc.ku>: Apr 30 10:49AM -0400 On 4/30/2017 7:52 AM, Ed Pawlowski wrote: >> just buy buttermilk if it's there and I want to use it right away but I >> noticed today the carton says "unsuitable for home freezing". > I use powdered. Keeps just about forever and ready in a flash. +1 |
| Gary <g.majors@att.net>: Apr 30 08:58AM -0400 On 4/29/2017 5:30 PM, jmcquown wrote: > tortilla chips involved. > Did those natchos have mystery meat on them along with this cheese glop > and olives? Just an observation here, Jill. You keep cutting down a cheese that you admit to having never tasted. That's a bit odd to me. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Apr 30 06:21AM -0700 On Sunday, April 30, 2017 at 8:59:26 AM UTC-4, Gary wrote: > > and olives? > Just an observation here, Jill. You keep cutting down a cheese that you > admit to having never tasted. That's a bit odd to me. Oh, heck. I'll cut down stadium nacho cheese for her. A proper nacho is made with real cheese (I even like mass-market Monterey jack), melted onto the chips in the oven. Not this glop: <https://www.acemart.com/concessions/nachos/nachos-supplies/gold-medal-5278-140-oz-bag-of-el-nacho-grande-nacho-cheese-sauce/GMP5278?gclid=CjwKEAjwlpbIBRCx4eT8l9W26igSJAAuQ_HGJV3SlexwaMZryfA-WGvPWLG1Nvr17CBx-a_EG0BJKBoC64zw_wcB> Cindy Hamilton |
| Gary <g.majors@att.net>: Apr 30 09:25AM -0400 On 4/29/2017 10:14 PM, Ed Pawlowski wrote: >> until you give it a try. It does have it's place in the culinary >> world. :-D > Yes, let it sit out for an hour and you can use it for home base. LOL! :-D Good one. Do you also absolutely hate it? I don't. |
| jmcquown <j_mcquown@comcast.net>: Apr 30 09:32AM -0400 On 4/30/2017 5:58 AM, Ophelia wrote: > == > Spotted this and thought of this thread:) > http://www.bonappetit.com/story/foods-that-dont-pair-with-wine?mbid=nl_001_04272017_Daily&CNDID=42760650&spMailingID=14943520&spUserID=MTQxNjgxNzY0OTc5S0&spJobID=963855649&spReportId=OTYzODU1NjQ5S0 Nice article, thanks! :) Jill |
| jmcquown <j_mcquown@comcast.net>: Apr 30 09:41AM -0400 On 4/30/2017 9:21 AM, Cindy Hamilton wrote: > Not this glop: > <https://www.acemart.com/concessions/nachos/nachos-supplies/gold-medal-5278-140-oz-bag-of-el-nacho-grande-nacho-cheese-sauce/GMP5278?gclid=CjwKEAjwlpbIBRCx4eT8l9W26igSJAAuQ_HGJV3SlexwaMZryfA-WGvPWLG1Nvr17CBx-a_EG0BJKBoC64zw_wcB> > Cindy Hamilton LOL Aside from the fact that I'm not a big fan of nachos, even I understand they can me made using actual cheese, not some glop squeezed out of a bag or heated up from a jar. Further, since the actual topic was cheese fondue, I'll say again: the cheese fondue I've made called for Swiss cheeses. Who puts swiss cheese (any variety) on nachos? ;) Jill |
| jmcquown <j_mcquown@comcast.net>: Apr 30 09:47AM -0400 On 4/30/2017 9:25 AM, Gary wrote: >>> world. :-D >> Yes, let it sit out for an hour and you can use it for home base. > LOL! :-D Good one. Do you also absolutely hate it? I don't. The real question is, do you absolutely love it? Maybe, as Steve suggested, I've had a very sheltered life. Sorry, but Dad never took me to a ball game. ;) I do know Swiss fondue is nothing like that nacho cheese stuff. Don't get me wrong, I've had cheese dip with chips at parties, sure. It was never anything to rave about. And it sure isn't anything like what I think of when someone says "fondue". Jill |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Apr 30 07:40AM -0700 On Sunday, April 30, 2017 at 9:47:53 AM UTC-4, Jill McQuown wrote: > The real question is, do you absolutely love it? Maybe, as Steve > suggested, I've had a very sheltered life. Sorry, but Dad never took me > to a ball game. ;) I've been to the ball game, about 50 years ago. Peanuts, popcorn, or hot dogs. I don't see where nachos (of any kind) could improve on those classics. Cindy Hamilton |
| Gary <g.majors@att.net>: Apr 30 09:55AM -0400 On 4/30/2017 8:50 AM, graham wrote: > Many chefs are too heavy-handed with it. I really notice it when I dine > out and I can guarantee that the morning after, my weight will be much > higher than normal - presumably due to water retention. Definitely due to water retention, to an extent. Basic formula is how many calories you burn in a day Subtract that from how many calories you consume. 3500 calories extra will add a pound of real weight A one meal event is probably mostly water weight. |
| Sqwertz <swertz@cluemail.compost>: Apr 30 12:35AM -0500 On Sat, 29 Apr 2017 21:20:52 -0400, Alex wrote: > jmcquown wrote: >> TFM's name is Allen. Anyone who knew Kristy well knows that. > Alan. Actually, he does spell it Allen. I remember because it's exactly the wrong way that I spell my middle name (Alan - one L followed by an A). https://floridaresidentdb.com/person/114442558/allan_keith_tipton Never knew his middle name was Keith. How gay <snork>. -sw |
| lucretiaborgia@fl.it: Apr 30 10:38AM -0300 >just buy buttermilk if it's there and I want to use it right away but I >noticed today the carton says "unsuitable for home freezing". > Janet UK I like to soak chicken in it, especially prior to frying, but can't use a quart in one go. I pour the remainder into an ice cube tray and freeze then put all of them in a bag and voila! I have handy portions readily available, it freezes well. |
| "l not -l" <lallin@cujo.com>: Apr 30 01:53PM > just buy buttermilk if it's there and I want to use it right away but I > noticed today the carton says "unsuitable for home freezing". > Janet UK My experience is with cultured buttermilk, not old fashioned buttermilk. I'm specifying because I don't know which you have in UK. For nearly all uses, frozen buttermilk works as well as "fresh". For baking and most recipes, it is great. But, freezing kills the live cultures. I have several cups of buttermilk frozen at the moment; but, had to buy a pint this week to make crema for a Mexican meal. The texture will also be off for uses such as drinking and dressings. -- Change Cujo to Juno for email. The most important advice I ever received: "Do What You're Doing While You're Doing It" |
| Gary <g.majors@att.net>: Apr 30 08:51AM -0400 On 4/29/2017 5:05 PM, jmcquown wrote: > Herb seasoning blend and a little salt. Toasted under the broiler. > What's on your plate this evening? > Jill I *wish* my plate held 2 servings of YOUR lasagna dinner. ;-D I had a couple of Johnsonville cheese/sausage dogs. Good but nothing to brag about. I remember Eckrich cheese/sausage dogs being better. Haven't seen them around lately though. BTW, I do LOVE the Johnsonville commercial where the guy is talking to the wild animals. heheh good one! |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Apr 30 06:11AM -0700 On Saturday, April 29, 2017 at 5:05:15 PM UTC-4, Jill McQuown wrote: > Herb seasoning blend and a little salt. Toasted under the broiler. > What's on your plate this evening? > Jill Takeout sushi again. We wore ourselves out doing yard work, and it's commencement at the university so downtown is a no-fly zone for us. But with a nice homemade salad. Cindy Hamilton |
| jmcquown <j_mcquown@comcast.net>: Apr 30 09:25AM -0400 On 4/30/2017 8:51 AM, Gary wrote: > seen them around lately though. > BTW, I do LOVE the Johnsonville commercial where the guy is talking to > the wild animals. heheh good one! It's a pretty stupid commercial. The newer one with the 1960's game-show theme is pretty good, though. Guy wins a boat but wants the smoked sausage... so they fill the boat with sausage! :) Jill |
| Gary <g.majors@att.net>: Apr 30 09:34AM -0400 On 4/29/2017 10:57 PM, Dave Smith wrote: >> What's on your plate this evening? > Hamburgers, raw baby carrots, spicy olives, dill pickles sliced tomato > and onion, and a beer. "and a beer." YUK! just teasing you Davers but why would you ruin a nice dinner sipping on a beer? lol |
| Gary <g.majors@att.net>: Apr 30 09:03AM -0400 On 4/29/2017 7:05 PM, Bruce wrote: >>> including the language with you girly attempt at admonishing him. >> F""k you. > That kind of language is not called for Roy. F""k you, Bruce. ;-D jk! :-D |
| Gary <g.majors@att.net>: Apr 30 09:05AM -0400 On 4/29/2017 7:06 PM, Bruce wrote: >> didn't work. > You're STILL going on about her. Let her go. There has to be more to > your life than Julie. She is slowly coming back now. He's probably stocking up on ammo. ;) |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Apr 30 06:25AM -0700 On Saturday, April 29, 2017 at 6:05:33 PM UTC-4, Sheldon wrote: > >> > Cheri > Well you'd be very wrong, every women I've 'known' and there have been > many greatly appreciated my foul mouth in the bedroom, Sister Cheri. We're not in the bedroom. We don't appreciate your foul mouth. Did your mother raise you to talk that way? Cindy Hamilton |
| isw <isw@witzend.com>: Apr 29 10:13PM -0700 In article <odu9ol$m72$1@dont-email.me>, > I intended to make spinach feta quiche for dinner. Just had a very odd thought. Feta is a Greek cheese, so why is it spelled with an "f" instead of (like so many other Greek words), "ph"? You know: "pheta"? Isaac |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Apr 30 06:06AM -0700 On Sunday, April 30, 2017 at 1:13:29 AM UTC-4, isw wrote: > Just had a very odd thought. Feta is a Greek cheese, so why is it > spelled with an "f" instead of (like so many other Greek words), "ph"? > You know: "pheta"? Because even "ph" is a translation of the Greek letter phi. Besides: "The Greek word feta (φέτα) comes from the Italian word fetta ("slice"), which in turn is derived from the Latin word offa ("a morsel", "piece").[12][13] It was introduced into the Greek language in the 17th century, became a widespread term in the 19th century, and probably refers to the practice of slicing cheese in order to place the slices into barrels.[" <https://en.wikipedia.org/wiki/Feta> |
| dsi1 <dsi100@yahoo.com>: Apr 29 09:44PM -0700 On Saturday, April 29, 2017 at 5:59:54 PM UTC-10, Julie Bove wrote: > some hot water near the top. Won't take long for a teaspoon of it to melt. > And he will soon find out as the weather warms (unless perhaps he has AC in > the kitchen) that it will be liquid then. I am only here to help and enlighten. :) |
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