Tuesday, April 21, 2020

Digest for rec.food.cooking@googlegroups.com - 25 updates in 6 topics

Janet <nobody@home.org>: Apr 21 03:57PM +0100

In article <alpine.DEB.2.10.2004201923290.19408@sghcrg.sghcrg.pbz>,
booger@nosespam.com says...
> smaller towns.
> In states that don't have a good source of water, they have restrictions
> on water usage.
 
I wrote none of the above.
 
You still haven't addressed the USA nationwide report. Have you read
it ?
 
Janet UK
Ed Pawlowski <esp@snet.xxx>: Apr 21 11:40AM -0400

On 4/21/2020 12:18 AM, Bruce wrote:
>> my 66th birthday. I was fortunate.
 
> For me, there's more to life than work, especially work for someone
> else's company. That's for underlings.
 
Of course there is, but to enjoy some of those thing you often need
money to live on. Work takes many forms. Some I'd never do, others are
satisfying. Someone else's company? Again, depends on who owns it. We
did have one year that was not good and no bonus. Good years was hefty
bonus, trips to Europe, long weekends in Las Vegas.
 
Without your underlings, there would be no one to smoke a pork shoulder
for dinner.
Janet <nobody@home.org>: Apr 21 04:43PM +0100

In article <5E9EE76B.1788B5F5@att.net>, g.majors@att.net says...
 
> In order to never work again, you'd have to get rich.
> Once rich, everyone will hate you except relatives
> that want to become your best friend.
 
 
Yet another topic Gary has never experienced and knows nothing about.
 
Janet UK
Ed Pawlowski <esp@snet.xxx>: Apr 21 11:49AM -0400

On 4/21/2020 8:32 AM, Gary wrote:
>> Personally, I'd rather not.
 
> Be thankful Bruce. Don't look down on those "underlings."
> Without them, your comfortable life would cease to exist.
 
Everyone is an underling of sorts. If you own a business or self
employed you still have to make a product or service others want to pay
for if you want to earn money.
Bruce <bruce@null.null>: Apr 22 03:32AM +1000


>> True, not everybody is the same. Many people are born to be
>> underlings, though.
 
>You're sounding very arrogant again, pal.
 
Thanks, I worked hard for it :)
Bruce <bruce@null.null>: Apr 22 03:33AM +1000

>that want to become your best friend.
 
>That doesn't count though if you just retire with a
>living income.
 
I'm a reliable worker. I do my work well and on time. But I'd rather
do fun stuff than work. Is that a problem?
Bruce <bruce@null.null>: Apr 22 03:34AM +1000

>> Personally, I'd rather not.
 
>Be thankful Bruce. Don't look down on those "underlings."
>Without them, your comfortable life would cease to exist.
 
As I said, "the world needs a lot of underlings". And lots of people
would be lost without a boss.
Bruce <bruce@null.null>: Apr 22 03:35AM +1000


>Everyone is an underling of sorts. If you own a business or self
>employed you still have to make a product or service others want to pay
>for if you want to earn money.
 
I decide when I work, how hard I work, for whom I work. I don't have a
boss who tells me these things.
Bruce <bruce@null.null>: Apr 22 03:36AM +1000


>Yes, I agree that there's more to life than working.
 
>Don't go superior on us though. Most of the working world are
>"underlings." Many are treated (compensated) quite well.
 
I'm only referring to working for someone else's business, someone
else's profit. You're busting your ass and the end boss is telling you
what to do or even drinking cocktails in the Bahamas.
Bruce <bruce@null.null>: Apr 22 03:37AM +1000

>bonus, trips to Europe, long weekends in Las Vegas.
 
>Without your underlings, there would be no one to smoke a pork shoulder
>for dinner.
 
As I keep saying, we need underlings and lots of them.
Bruce <bruce@null.null>: Apr 22 03:38AM +1000


> To produce a credible business tax return ?
 
> Here in UK, I know many self-employed tradesmen who own an additional
>home in the sun abroad, thanks to their business accountant.
 
But are they there or are they still fixing people's electricity,
plumbing etc.
Sheldon Martin <penmart01@aol.com>: Apr 21 11:44AM -0400


>> Just being honest. That's how I feel and now you know.
 
> "I don't care how weird anyone wants to act" is clearly untrue.
 
> Janet UK
 
Didn't you read the part about "don't throw it in our faces and claim
it's normal."
I don't care what disgusting unnatural acts people do in their own
bedroom, just don't show me.
Cindy Hamilton <angelicapaganelli@yahoo.com>: Apr 21 09:24AM -0700

On Tuesday, April 21, 2020 at 11:44:08 AM UTC-4, Sheldon wrote:
> it's normal."
> I don't care what disgusting unnatural acts people do in their own
> bedroom, just don't show me.
 
You are such a fragile flower.
 
Cindy Hamilton
Bruce <bruce@null.null>: Apr 22 03:31AM +1000


>Honestly, I don't care how weird anyone wants to act, just
>don't throw it in our faces and claim it's normal.
>Must be confusing young kids all to hell these days.
 
Everything has a plus side. Young kids are a lot more open-minded than
you.
Bruce <bruce@null.null>: Apr 22 03:31AM +1000

On Tue, 21 Apr 2020 11:44:04 -0400, Sheldon Martin <penmart01@aol.com>
wrote:
 
>it's normal."
>I don't care what disgusting unnatural acts people do in their own
>bedroom, just don't show me.
 
You're disgusting here, in public, all the time.
Janet <nobody@home.org>: Apr 21 03:36PM +0100

In article <OopnG.159412$mf1.109566@fx45.iad>, adavid.smith@sympatico.ca
says...
 
> Indeed. It is glaringly obvious to everyone here that he has some
> serious psychiatric issues. If he can't hide that here, you can imagine
> what it would be like to deal with him in real life.
 
Look how two nursing agencies DID deal with him. They got rid.
 
Janet UK
Sheldon Martin <penmart01@aol.com>: Apr 21 11:22AM -0400


>Yeah...I'll bet it will go on a good sale once it's normally
>stocked soon. No one will be buying it as they all have a year's
>supply by now. heh ehe
 
We've always had a year's supply, probably 2-3 years... same with
paper towels.
Gary <g.majors@att.net>: Apr 21 01:02PM -0400

Sheldon Martin wrote:
> For dinner tonight we decided on fried eggs, four each, but
> nothing with them so wasn't a lot.
 
Interesting. Same night (last night) I had a dinner of
fried eggs too!. I cooked 3 over easy and juicy. Served with
a few tater tots and 2 pieces of toasted and buttered white
bread. The bread to soak up all the yolk goodness.
 
1/4 of the bread was spread with grape jam. That's always
my "dessert" toast...last thing I eat.
 
Same today too for lunch only this time with sausage.
I'm cooking a pound of sausage right now. Most will be
frozen to reheat later.
 
Good eats. :)
 
Also with sausage (and bacon) I like to pour just a nip
of maple syrup on top. The real kind for this.
Hank Rogers <Nospam@invalid.com>: Apr 21 12:26PM -0500

Cindy Hamilton wrote:
> including at least one separate self-pitying thread that nobody here
> likes him.
 
> Cindy Hamilton
 
I remember that. Further proof that ignoring him don't work.
Hank Rogers <Nospam@invalid.com>: Apr 21 12:27PM -0500

Bruce wrote:
>> likes him.
 
> That's still a lot less posts than when you all continue your feeding
> frenzy.
 
Almost as bad as your ass sniffing frenzy it produces.
KenK <invalid@invalid.com>: Apr 21 04:43PM

I heard yesterday that using mayo instead of oleo, butter, or whatever on
the outside surfaces of a cheese sandwich before toasting it improves the
flavor. I'm going to try it for lunch today. I Googled it and it seems to
be popular. Tried it?
 
--
I love a good meal! That's why I don't cook.
Gary <g.majors@att.net>: Apr 21 12:50PM -0400

KenK wrote:
> the outside surfaces of a cheese sandwich before toasting it improves the
> flavor. I'm going to try it for lunch today. I Googled it and it seems to
> be popular. Tried it?
 
I've heard of it but never tried it. Probably just about as
good as butter/margarine. One thing - if you have a tomato,
add a slice to the inside for a much better grilled cheese
sandwich.
 
Note: I just put dry lima beans into water to soak until
tomorrow morning then will finally try your recipe. I
haven't forgotten what you posted.
Ed Pawlowski <esp@snet.xxx>: Apr 21 12:53PM -0400

On 4/21/2020 12:43 PM, KenK wrote:
> the outside surfaces of a cheese sandwich before toasting it improves the
> flavor. I'm going to try it for lunch today. I Googled it and it seems to
> be popular. Tried it?
 
Yes, I read it here a few years back and find it easier to spread and it
toasts well. I think I'm having the same for lunch. Your timing is good.
Sheldon Martin <penmart01@aol.com>: Apr 21 11:52AM -0400

On Tue, 21 Apr 2020 09:08:57 -0400, songbird <songbird@anthive.com>
wrote:
 
>> to keep them going but at the same time, WHO knows the
>> health conditions of the workers inside making that food.
>> Many workers will come to work sick just to not lose a day's pay.
 
That's true of restaurants before the virus.
>garlic salt and beef. about every month or two
>is enough to fit my cravings.
 
> songbird
 
I always make my own burgers from meat I grind myself, I never buy
preground mystery meat. I admit to trying a burger at the golden
arches one time and couldn't eat more than two bites... that was in CA
when it cost 19¢, 1962.
graham <g.stereo@shaw.ca>: Apr 21 08:38AM -0600

On 2020-04-21 7:46 a.m., Dave Smith wrote:
 
> One of Canada's largest meat processing plants has shut down for a
> couple weeks because so many of the employees have tested positive for
> the virus,
 
What they don't publicize is that the vast majority of the workers in
that Cargill plant are Filipinos who tend to shack up to save on rent
etc. As a result, a Filipina has transmitted the virus to a nursing home.
Cargill has a big plant in the Philippines.
The Canadian one slaughters about 30,000 cattle per week.
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