- Cereals and snack bars in the US - 3 Updates
- Summer Grilling - 2 Updates
- ot: again with the laptop problems - 8 Updates
- Did somebody say Chciken Paprikash? - 4 Updates
- Black beans stain pot - 8 Updates
| John Kuthe <johnkuthern@gmail.com>: Jun 16 06:10AM -0700 On Friday, June 14, 2019 at 3:43:22 PM UTC-5, Bruce wrote: > Don't eat cereals or bars in the US: > <https://www.dailymail.co.uk/health/article-7135111/At-21-cereals-contain-cancer-linked-weed-killing-chemical-study-reveals.html> > PS: "glysophate"? Besides they are just glorified CANDY BARS!! Poisoned Candy Bars too! MonSATAN Poisoned Candy Bars! :-( John Kuthe... |
| John Kuthe <johnkuthern@gmail.com>: Jun 16 06:12AM -0700 On Saturday, June 15, 2019 at 8:38:10 AM UTC-5, Cindy Hamilton wrote: > There's nothing intrinsically bad about butter, oil, or honey. > The dose makes the poison. > Cindy Hamilton True! After all the LD50 of water is about 6 gallons! Do NOT drink 6 gallons of water in one day! You could DIE! Everything in Moderation, INCLUDING Moderation! John Kuthe... |
| Gary <g.majors@att.net>: Jun 16 09:35AM -0400 John Kuthe wrote: > > <https://www.dailymail.co.uk/health/article-7135111/At-21-cereals-contain-cancer-linked-weed-killing-chemical-study-reveals.html> > > PS: "glysophate"? > Besides they are just glorified CANDY BARS!! Poisoned Candy Bars too! MonSATAN Poisoned Candy Bars! :-( A bit of nonsense this morning, JK? |
| Gary <g.majors@att.net>: Jun 16 08:32AM -0400 Hank Rogers wrote: > He <ED> has a show kitchen in his goat barn? It's a brand new goat barn, not even a year old. For now, it's definitely a show kitchen no matter how much he cooks. His cleaning lady cleans cabinets every two weeks. She sounds like a keeper to me. :) Everyone should clean their kitchen cabinets at least once a month but many don't. |
| jay <jay@mail.com>: Jun 16 07:20AM -0600 On 6/15/19 7:53 AM, Ed Pawlowski wrote: > I should have been more specific. Our vent was crappy, not yours. For > most quick things like frying an egg or heating water for tea, I never > turned the vent on. Our vent is certainly not top of the line. It's made by Broan and the specs say 290 CFM. It is pretty. I am thinking too much oven cooking happens with no vent in use. Some here don't like the noise. The oven is electric. I turn on on the vent for all cooking but others here do not. :( |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 16 03:47AM -0700 On Saturday, June 15, 2019 at 3:55:01 PM UTC-4, Bruce wrote: > He may be lazy with the Shift (capital S, please) key, but he makes up > for it by typing 2 spaces after a period. Oh, you do too. I'm told > it's a thing of baby boomer Americans. It was the rule in typography up until the World Wide Web, which requires a special character to display more than one consecutive space. Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 16 03:49AM -0700 On Saturday, June 15, 2019 at 6:13:35 PM UTC-4, Hank Rogers wrote: > > but it will do. > I still remember those old sperry univac machines and those damn > Hollerith punch cards. I have one of those damn Hollerith punch cards as a decoration in my cube at work. The younger programmers are amazed by it. > program, you get enough paper to build a homeless shelter :) > Oh shit, there's an error in my FORTRAN program! Gotta do it all > over again! And then submit your card deck at the input window. Cindy Hamilton |
| Bruce <bruce@invalid.invalid>: Jun 16 08:49PM +1000 On Sun, 16 Jun 2019 03:47:17 -0700 (PDT), Cindy Hamilton >> for it by typing 2 spaces after a period. Oh, you do too. I'm told >> it's a thing of baby boomer Americans. >It was the rule in typography /in the US |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 16 04:27AM -0700 On Sunday, June 16, 2019 at 6:49:51 AM UTC-4, Bruce wrote: > >> it's a thing of baby boomer Americans. > >It was the rule in typography > /in the US Possibly in the UK as well. I poked around a bit to see what facsimile British editions of works like Sherlock Holmes looked like. With justified text, it's a little difficult to be sure, but there seemed to be extra space after a period. > >up until the World Wide Web, which requires > >a special character to display more than one consecutive space. Cindy Hamilton |
| Bruce <bruce@invalid.invalid>: Jun 16 09:29PM +1000 On Sun, 16 Jun 2019 04:27:29 -0700 (PDT), Cindy Hamilton >British editions of works like Sherlock Holmes looked like. With justified >text, it's a little difficult to be sure, but there seemed to be extra space >after a period. Ok, 2 countries. |
| Gary <g.majors@att.net>: Jun 16 08:31AM -0400 Cindy Hamilton wrote: > > Jill > I hate it too. I can type 90 wpm on a real keyboard and about 9 wpm on > a laptop keyboard. Have you ever figured out why though? After getting questioned on the tiny keyboard comment, I measure the 2 keyboards. From the left side of the caps lock key to the right side of the enter key is 11", both on laptop and on a separate keyboard. So why do we have problems with it? I sure do though. |
| Gary <g.majors@att.net>: Jun 16 08:31AM -0400 Cindy Hamilton wrote: > I have one of those damn Hollerith punch cards as a decoration in > my cube at work. The younger programmers are amazed by it. I learned how to use them in a college class but long after they were old news. Just a quick history of computers lesson. We had a test on using them, just 'pencil in' the proper places. That school did still have a keypunch machine. I saved a small stack of those just for souvenirs. I sent my father a happy birthday greeting using one of those just as a novelty birthday card. I DID have to tell him what it said. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 16 05:53AM -0700 On Sunday, June 16, 2019 at 8:31:11 AM UTC-4, Gary wrote: > From the left side of the caps lock key to the right side of the > enter key is 11", both on laptop and on a separate keyboard. So > why do we have problems with it? I sure do though. The two most popular styles of keyboard are chiclet keyboard and mechanical keyboard. <https://www.techconsumerguide.com/chiclet-keyboard-vs-mechanical-keyboard/> For some reason, probably because I learned to type on an old Smith-Corona mechanical typewriter, my fingers just do better with a mechanical keyboard. When I use a chiclet, I'm prone to double-tapping or hitting the adjacent key. There's just not enough feedback for me. Cindy Hamilton |
| Bruce <bruce@invalid.invalid>: Jun 16 08:18PM +1000 On Sun, 16 Jun 2019 11:01:30 +0100, "Ophelia" <OphElsnore@gmail.com> wrote: >Maybe men tend to be very active :) >=== > Not only men though! :) |
| Gary <g.majors@att.net>: Jun 16 08:30AM -0400 jmcquown wrote: > We definitely eat differently. I eat only as much as will fill me up. > It doesn't take much. What is appropriate for your body is not the same > as mine. Exactly. That's why my comments are (again) just teasing. I also only eat enough to fill me up but our bodies are different. If I ate like you, I would lose weight steadily and eventually die. No comparison of caloric needs between two different people. > Why do you find different portion preferences so hard to believe? I don't. YOU are just fun to pick on occasionally since you like to pick on others occasionally. :) |
| Gary <g.majors@att.net>: Jun 16 08:30AM -0400 Ophelia wrote: > The same here. I can eat only very small portions too. D eats as much > as Gary:) Might be a man thing? :) In general, men are larger, have more muscle mass and often more active. There are exceptions, naturally. Our daily calorie requirements, just to maintain energy and weight, are often higher. Serious marathon runners can need 5000 calories a day or more just to stay the same weight. It all depends on your lifestyle. |
| "Ophelia" <OphElsnore@gmail.com>: Jun 16 01:42PM +0100 "Gary" wrote in message news:5D06366F.CDBCBBCF@att.net... Ophelia wrote: > The same here. I can eat only very small portions too. D eats as > much > as Gary:) Might be a man thing? :) In general, men are larger, have more muscle mass and often more active. There are exceptions, naturally. Our daily calorie requirements, just to maintain energy and weight, are often higher. Yes, I did realise that:) I was just joking:) Serious marathon runners can need 5000 calories a day or more just to stay the same weight. It all depends on your lifestyle. Yes, it really does! |
| Gary <g.majors@att.net>: Jun 16 07:38AM -0400 Bruce wrote: > stained. The second one was a Le Creuset and it stained too. I'll try > the bleach solution. If that doesn't help, I'll buy a pot just for > beans, since we have them all the time now. A few other thoughts here, Bruce. Are you sure that stainless steel pot was actually that? I've cooked black beans many times here. The cooking water does turn somewhat black but never had it stain my pot. I'm not trying to be difficult here - it's just never happened. How I cook them (and many other dried beans) is to soak in plenty of cold water the evening before I cook them. Next morning drain that soaking water and replace with fresh then cook until done. |
| Gary <g.majors@att.net>: Jun 16 07:39AM -0400 Bruce wrote: > Maybe I should have bought the organic version :) Forget the stains for now. Maybe you should just plant your own beans next spring. That way you won't have to buy "mystery beans." I think it's "Songbird" here that grows many kinds of beans. She could be a good source of info. You love them and eat often. Sounds like you have the property to do this. Actually make a huge many vegetable garden. No odd ingredient lists ever. Living in an apartment sure is convenient but I do miss the gardening. Growing a few things in pots on the back balcony in high heat is hardly worth the trouble. I miss going out at the crack of dawn and tending to the garden each morning. |
| Gary <g.majors@att.net>: Jun 16 07:39AM -0400 Leonard Blaisdell wrote: > don't often impart flavor. If there are crud and chunks along with the > stain, different story. Stains will probably disappear over time. > Think of the seasoning on a cast iron pan as a desired polymer stain. I agree with you, Leo. People that cook often don't need to keep their cookware looking pristene. Let it get old unless you have unlimited time to shine them all up after each time you cook. That's only for a show kitchens where you leave them hanging for display. Good comprimise is just to buy TWO sets. One for display and one for cooking. |
| Gary <g.majors@att.net>: Jun 16 07:40AM -0400 Bruce wrote: > wife's, by the way. Although I must admit that it looks a bit suspect. > If nothing helps, a dedicated pan will be the solution. But I have a > few things to try first. If you buy a new dedicated pot, check out the Revere Ware. The cost is on the low end of cookware but not the very cheapest you can buy. They WILL last you a life time though. All of mine are 35-40 years old. All are well used and they will last longer than I will. Comes with interchangeable lids too. You say you cook 1 kilo of beans at a time. That's about 2 pounds of dried. For that amount you should get an 8-quart pot. I doubt that will stain plus it's great for making large amounts of anything. The 8-quart is my largest one. Right now, I'm cooking 1 pound of dried peas in my 5-quart pot. Once cooked, I'll have to use the 8-quart to hold that plus all the vegetables that I add. Boy o boy, I sure hope those peas don't stain my pot. ;) |
| Gary <g.majors@att.net>: Jun 16 07:41AM -0400 Ed Pawlowski wrote: > For a bean emergency open windows for a cross breeze and turn on a fan. > Clears the air quickly. Or...if you live alone, you can just "let one rip" even under the covers as long as there are no ferrets sleeping under there. ha ha |
| Gary <g.majors@att.net>: Jun 16 07:49AM -0400 Bruce wrote: > I just had them again. I can't believe how good they are. Boiled in > water with a bit of salt until soft enough and later briefly fried in > olive oil. I'll have to try some that way. I normally just cook them for burrito filling. One question: Do you fry them whole in the oil or maybe just slightly smash them first? I would be tempted to do that just until they broke open a nip but not completely mashed. Just like a "smashed potato" finished off in hot oil. |
| Bruce <bruce@invalid.invalid>: Jun 16 09:51PM +1000 >How I cook them (and many other dried beans) is to soak in plenty >of cold water the evening before I cook them. Next morning drain >that soaking water and replace with fresh then cook until done. That's what I did too. I don't know if soaking them really makes them easier to digest, but all help is welcome :) I think we're also getting used to them after 2 weeks of having them for breakfast. |
| John Kuthe <johnkuthern@gmail.com>: Jun 16 05:03AM -0700 On Sunday, June 16, 2019 at 1:50:24 AM UTC-5, Bruce wrote: ... > of cooking water. I know about beetroot and turmeric, but I didn't > know black beans were such a strong colourant. > Maybe I should have bought the organic version :) Maybe that's why they are called BLACK BEANS! Hee hee! John Kuthe... |
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good info keep it bro
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