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

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• Couple thoughts on sous vide - 5 Updates
• Serving refried beans (without tortillas) - 2 Updates
• The Single Most Important Ingredient? - 4 Updates
• New Dishes - 1 Update
• Hey Jill. - 4 Updates
• Dinner tonight 4/29/17 - 7 Updates
• Dinner tonight 4/29/17 - 2 Updates

Couple thoughts on sous vide

dsi1 <dsi100@yahoo.com>: Apr 30 02:04PM -0700 On Saturday, April 29, 2017 at 8:27:20 AM UTC-10, Ophelia wrote: > than she is:)) Usually an older woman dressed inappropriately <g>   > -- > http://www.helpforheroes.org.uk   We were watching the "Father Brown" series on TV and my wife asked me if I'd like to live in one of those quaint English villages. "Hell no, if our little town had all that murdering going on, I'd move to the mainland. Somewhere safer - maybe Detroit."   In these shows, the local law enforcement does a poor job of finding the killers - they're totally incompetent and superfluous. Mostly it's the local priest, or country doctor, or even gardeners doing the sleuthing. It's obvious from these shows that the Brits have a disrespect for authority figures and the rich. I think they have the right idea.

Bruce <Bruce@invalid.invalid>: May 01 07:19AM +1000 On Sun, 30 Apr 2017 14:04:10 -0700 (PDT), dsi1 <dsi100@yahoo.com> wrote:   >> than she is:)) Usually an older woman dressed inappropriately <g>   >We were watching the "Father Brown" series on TV and my wife asked me if I'd like to live in one of those quaint English villages. "Hell no, if our little town had all that murdering going on, I'd move to the mainland. Somewhere safer - maybe Detroit."   >In these shows, the local law enforcement does a poor job of finding the killers - they're totally incompetent and superfluous. Mostly it's the local priest, or country doctor, or even gardeners doing the sleuthing.   And don't forget biddies with a handbag and purple hair.

dsi1 <dsi100@yahoo.com>: Apr 30 02:29PM -0700 On Sunday, April 30, 2017 at 11:19:25 AM UTC-10, Bruce wrote:   > >We were watching the "Father Brown" series on TV and my wife asked me if I'd like to live in one of those quaint English villages. "Hell no, if our little town had all that murdering going on, I'd move to the mainland. Somewhere safer - maybe Detroit."   > >In these shows, the local law enforcement does a poor job of finding the killers - they're totally incompetent and superfluous. Mostly it's the local priest, or country doctor, or even gardeners doing the sleuthing.   > And don't forget biddies with a handbag and purple hair.   I guess Miss Marple would be the most famous of the amateur sleuths. OTOH, I'm no fan of the genre - I'm just forced to watch the shows. :)

"Ophelia" <OphElsinore@gmail.com>: Apr 30 10:30PM +0100 "dsi1" wrote in message news:018703f1-7bba-4823-b75f-1d39fad0e770@googlegroups.com...   On Saturday, April 29, 2017 at 8:27:20 AM UTC-10, Ophelia wrote: > than she is:)) Usually an older woman dressed inappropriately <g>   > -- > http://www.helpforheroes.org.uk   We were watching the "Father Brown" series on TV and my wife asked me if I'd like to live in one of those quaint English villages. "Hell no, if our little town had all that murdering going on, I'd move to the mainland. Somewhere safer - maybe Detroit."   In these shows, the local law enforcement does a poor job of finding the killers - they're totally incompetent and superfluous. Mostly it's the local priest, or country doctor, or even gardeners doing the sleuthing. It's obvious from these shows that the Brits have a disrespect for authority figures and the rich. I think they have the right idea.   ==   I can't say there is a lot of murder in our 'quaint English Villages' so you might very very disappointed <g>       -- http://www.helpforheroes.org.uk

dsi1 <dsi100@yahoo.com>: Apr 30 02:52PM -0700 On Sunday, April 30, 2017 at 11:32:41 AM UTC-10, Ophelia wrote: > might very very disappointed <g>   > -- > http://www.helpforheroes.org.uk   Not having any murdering going on in your town is a positive in my book. Keep up the good work!

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Serving refried beans (without tortillas)

jmcquown <j_mcquown@comcast.net>: Apr 30 05:12PM -0400 On 4/30/2017 1:57 PM, notbob wrote:   > I never liked the guy, personally, but did not really know him. In > fact, I wasn't even aware he committed suicide.   > nb   Uh... Allen (kili's husband) didn't commit suicide.   Jill

jmcquown <j_mcquown@comcast.net>: Apr 30 05:43PM -0400 On 4/30/2017 1:57 PM, notbob wrote:   >> I remember Kili,   > As do I. I spent a lotta time on the phone, with Kili, but she never > confided in me, like she did Jill. I do know it was a tragic case.   That's because you're a guy. She likely wouldn't have told you how unhappy she was. IMHO, she made a big mistake marrying Allen, but truth be told she was unhappy before that. It seemed to me she was always insecure. Always running towards something, only to find she'd gone from the frying pan into the fire. Poor thing. She was sweet and kind, but also very naive.   Jill

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The Single Most Important Ingredient?

dsi1 <dsi100@yahoo.com>: Apr 30 01:39PM -0700 On Saturday, April 29, 2017 at 4:55:28 PM UTC-10, graham wrote: > https://www.nytimes.com/2017/04/25/dining/how-to-season-food-with-salt.html?hp&action=click&pgtype=Homepage&clickSource=story-heading&module=mini-moth®ion=top-stories-below&WT.nav=top-stories-below&_r=0   > http://tiny.cc/rjtuky   I've been using Korean flavored salt for the last few months. It's pretty good stuff - supercharged salt.   OTOH, I used some on some fried potatoes this morning. It was very bland. Every so often, I lose my sense of taste. I'm on another cycle. It's getting more frequent these days. I'll have to season by sight, not by taste for a while.   https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRs7gsxXgpRW9p-bT-pJAyJTy-a8L5_3NOdk1CfS92MEdw_Td7jwfgpDW3zKFMKiDYkZl_zaBYErtH4siLKSa0prtT4WPHfxHszd2RO6v0LjPO5PVEP2Js7_TRiwhKIg2NfOlHsUJkHKal/s1600/10259879_10152802276392119_2190725876124870125_n.jpg

Bruce <Bruce@invalid.invalid>: May 01 06:43AM +1000 >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.   Yeah, right :)

"Ophelia" <OphElsinore@gmail.com>: Apr 30 10:32PM +0100 "dsi1" wrote in message news:660463eb-ba01-46aa-ac06-bfeca1c7323a@googlegroups.com...   On Saturday, April 29, 2017 at 4:55:28 PM UTC-10, graham wrote: > https://www.nytimes.com/2017/04/25/dining/how-to-season-food-with-salt.html?hp&action=click&pgtype=Homepage&clickSource=story-heading&module=mini-moth®ion=top-stories-below&WT.nav=top-stories-below&_r=0   > http://tiny.cc/rjtuky   I've been using Korean flavored salt for the last few months. It's pretty good stuff - supercharged salt.   OTOH, I used some on some fried potatoes this morning. It was very bland. Every so often, I lose my sense of taste. I'm on another cycle. It's getting more frequent these days. I'll have to season by sight, not by taste for a while.   https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRs7gsxXgpRW9p-bT-pJAyJTy-a8L5_3NOdk1CfS92MEdw_Td7jwfgpDW3zKFMKiDYkZl_zaBYErtH4siLKSa0prtT4WPHfxHszd2RO6v0LjPO5PVEP2Js7_TRiwhKIg2NfOlHsUJkHKal/s1600/10259879_10152802276392119_2190725876124870125_n.jpg   ==   Oh dear. I am sorry. You say the loss of taste is intermittent?? I hope not too often!   -- http://www.helpforheroes.org.uk

dsi1 <dsi100@yahoo.com>: Apr 30 02:42PM -0700 On Sunday, April 30, 2017 at 11:32:45 AM UTC-10, Ophelia wrote: > not too often!   > -- > http://www.helpforheroes.org.uk   This has been going on for a few years. I would seasonally lose my sense of smell. This has some advantages as well as disadvantages. It's caused by a nose and throat infection. The last time this happened was a few months ago. It was scary the first time it happened but I expect to be over in a couple of weeks. My boss has completely and permanently lost his sense of smell after he had a nose job. That's unfortunate. OTOH, he's a good looking guy. :)

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New Dishes

Dave Smith <adavid.smith@sympatico.ca>: Apr 30 05:34PM -0400 It was a miserable, cold, wet rainy day here. I can live with it because the grass is green and growing, trees are coming out in leaf and the fruit trees are blossoming. It seemed like a good day to go out and get new dishes. My wife was not too excited about my project. We just got new everyday dishes about a year and a half ago, but we didn't get what we really wanted and ended up with one that neither of us hated. We had managed to lose three plates, and most of the others were chippped..... cheap Chinese crap.   Today it was toss up between one of two patterns of Denby or Royal Dalton Pacific. The Denby was twice as much per 16 piece setting, and we needed two, so we opted for the Royal Dalton.     Dinner is in the oven and I am looking forward to a nice meal of braised lamb shanks on our new dishes.   http://www.thebay.com/webapp/wcs/stores/servlet/en/thebay/pacific-dots-4-piece-set-0024-40009463--24?site_refer=CSE_GGLPLA&gclid=CjwKEAjwlpbIBRCx4eT8l9W26igSJAAuQ_HGuCDYHHTsJtqYi7Mh7Pg9Z1aNp0HFH0Dd5-nI-_XsWRoCcN_w_wcB&gclsrc=aw.ds

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Hey Jill.

penmart01@aol.com: Apr 30 04:33PM -0400 On Sun, 30 Apr 2017 10:58:02 +0100, "Ophelia" <OphElsinore@gmail.com> 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     Many foods pair well with vodka. Pizza needs a good Chianti (Ruffino). Beer is for Jewish deli viands... I can't think of any wine that pairs with corned beef/pastrami, not even tube steak.

penmart01@aol.com: Apr 30 05:06PM -0400 On Sun, 30 Apr 2017 21:17:33 +1000, Bruce <Bruce@invalid.invalid> wrote:   >>> isn't good enough to entertain you on its own?   >> No, it means you're hoping Sheldon won't kiss you.   >Is he trying again?   When I was sixteen I took a pretty 14 year old neighhood girl to a movie (Shane), she wanted buttered popcorn. I held this large waxed cup on my lap and we shared. When she went to the ladies room I cut an X in the bottom. When she returned she continued munching buttered popcorn, all of a sudden she had her head in my lap, she couldn't resist, Marilyn had to try hot buttered dick, she liked it a lot as did I... she especially enjoyed that mouthful of extra hot butter, as did I. She did say it paired well with salty buttery popcorn. heheh We went to the Sunrise drive in often, then unfortunately her family moved far away, that was a very hot summer.

Bruce <Bruce@invalid.invalid>: May 01 07:16AM +1000 >>Is he trying again?   >When I was sixteen I took a pretty 14 year old neighhood girl >to a movie (Shane)   Uhm, Shane must have been a guy, not a girl. I think we've found the start of your confusion.

"Ophelia" <OphElsinore@gmail.com>: Apr 30 10:26PM +0100 "U.S. Janet B." wrote in message news:qj1cgclnv6i26j4t9urnjaulh0993d1a9e@4ax.com...   On Sun, 30 Apr 2017 10:51:28 +0100, "Ophelia" <OphElsinore@gmail.com> wrote:     >As I always say, if we all liked the same things there wouldn't be enough >to >go around :)   but, you could be wrong! ;) Janet US ==   LOL which bit?       -- http://www.helpforheroes.org.uk

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Dinner tonight 4/29/17

Taxed and Spent <nospamplease@nonospam.com>: Apr 30 01:15PM -0700 On 4/30/2017 1:11 PM, l not -l wrote: > solid wall of meat; but, "corrugated: effect. To me, the extra surface area > (??) enhances the flavor, where a meat puck suppresses it. Of course, > corned beef and pastrami are generally the only deli meats I buy.   I agree with the corrugated effect, but shaved meat pushes past the enhanced flavor into blandness.

Wayne Boatwright <wayneboatwright@xgmail.com>: Apr 30 07:36PM On Sun 30 Apr 2017 11:29:21a, Taxed and Spent told us...     >> -sw   > I was never a fan of shaved meat or cheese. Thin yes, but tissue > paper, no.   I'm not a fan of shaved meat either. It always seems as though there is no substance to buite into. However, David likes his turkey shaved tissue thin and they do a good job of it.   --   ~~ If there's a nit to pick, some nitwit will pick it. ~~   ~~ A mind is a terrible thing to lose. ~~   **********************************************************   Wayne Boatwright

U.S. Janet B. <JB@nospam.com>: Apr 30 02:29PM -0600 On Sun, 30 Apr 2017 11:29:21 -0700, Taxed and Spent >> getting them to shave Pittsburgh-style chipped ham is usually futile.   >> -sw   >I was never a fan of shaved meat or cheese. Thin yes, but tissue paper, no.   I know what you are talking about. I'm talking thicker than that -- - easily pliable. Too much meat and cheese ruins a good grinder. I just go into Blimpie's and tell them I want a foot long Blimpie's Best with extra vinegar and oil, extra oregano and the yellow peppers. Perfect. Janet US

U.S. Janet B. <JB@nospam.com>: Apr 30 02:32PM -0600 >solid wall of meat; but, "corrugated: effect. To me, the extra surface area >(??) enhances the flavor, where a meat puck suppresses it. Of course, >corned beef and pastrami are generally the only deli meats I buy.   that's what I got at Winco the other day -- a half inch of solid meat and cheese. It was unpleasant to bite through, Winco was trying to give value for dollar and messed up the sandwich instead. It took two meals for my husband and myself to eat it all and I actually threw the bread and most of the filling from my half away. Janet US

U.S. Janet B. <JB@nospam.com>: Apr 30 02:34PM -0600 On Sun, 30 Apr 2017 19:32:28 GMT, Wayne Boatwright   >I don't know where you s shop, Janet, but the Italiam market where I >shop cups all of their meats and cheeses on order and as thin or as >thick as you like. I've never been disappointed.   I can get cut to order at Albertson's. I don't like their cold cut choices -- Boar's Head. Janet US

U.S. Janet B. <JB@nospam.com>: Apr 30 02:37PM -0600 >>Janet US   >Your deli doesn't have a slicer?!?!? >Blimpies is like Subway, fake cold cuts.   The meat and cheese is sliced right in front of my eyes for my Blimpies sandwich. The meat and cheese are kept refrigerated and the sandwich maker wears gloves. I know you like Boar's Head but I don't. There's just something about the seasoning that makes not like it. Janet US

U.S. Janet B. <JB@nospam.com>: Apr 30 02:40PM -0600 On Sun, 30 Apr 2017 11:45:52 -0700 (PDT), sanne >But what it's called in Vienna sounds disgusting indeed: >"Eitrige" ("purulent")... ;-D   >Bye, Sanne.   by old, I meant a sausage that was made in previous weeks. Janet US

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Dinner tonight 4/29/17

"l not -l" <lallin@cujo.com>: Apr 30 08:11PM > is no substance to buite into. However, David likes his turkey > shaved tissue thin and they do a good job of it.   > -- 2-3 ply tissue thin is good with me. 8-) I like to drape several thin slices onto a sandwich so that there is not a solid wall of meat; but, "corrugated: effect. To me, the extra surface area (??) enhances the flavor, where a meat puck suppresses it. Of course, corned beef and pastrami are generally the only deli meats I buy.   -- Change Cujo to Juno for email.   The most important advice I ever received: "Do What You're Doing While You're Doing It"

"l not -l" <lallin@cujo.com>: Apr 30 08:37PM > It is cultured, I did wonder if freezer-killing the culture would > affect the baking.   > Janet I have never had a problem with thawed when baking; I always assumed the acidity is what it brought to baking. I have been unsuccessful in using thawed buttermilk to make creme fraiche, and more buttermilk, which requires the cultures to be active. IME, if the cultures aren't dead after freezing, they are certainly sluggish. 8-)   -- Change Cujo to Juno for email.   The most important advice I ever received: "Do What You're Doing While You're Doing It"

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