- Need an accurate conversion chart for baking - 2 Updates
- - rec.food.cooking FAQ pointer - 1 Update
- Turtle Soup ( WAS Re: Potatoes and onions) - 3 Updates
- Boy, I NEEDED that VSTD Meal! - 2 Updates
- Boiled peanuts - 3 Updates
- Chapter 11 - 2 Updates
- My Favorite Thrift Store Find - 1 Update
- Yep! I alive and WELL! - 1 Update
- Rules for making a sandwich - 2 Updates
- Cobb Salad w/Blackened Chciken - 1 Update
| Sheldon Martin <penmart01@aol.com>: Jul 09 03:39PM -0400 On Thu, 9 Jul 2020 08:42:31 -0700 (PDT), Cindy Hamilton >Then it's probably whether they spoon the flour into the cup or use >the dip-and-sweep method. I've always used the latter. >Cindy Hamilton I only need to know A, B, C, D, E, etc... cups are bra cup sizes. |
| Bruce <bruce@null.null>: Jul 10 05:54AM +1000 On Thu, 09 Jul 2020 15:39:20 -0400, Sheldon Martin <penmart01@aol.com> wrote: >>the dip-and-sweep method. I've always used the latter. >>Cindy Hamilton >I only need to know A, B, C, D, E, etc... cups are bra cup sizes. Sheldon's never ending "I am not gay" act. |
| azazello@koroviev.de (Victor Sack): Jul 09 09:49PM +0200 This is a weekly pointer to the rec.food.cooking FAQ and conversion file. If you do not want to see it every week, you should put the title, which will not change, into your killfile. The rec.food.cooking FAQ and conversion file is posted monthly to rec.food.cooking, rec.food.recipes, rec.answers and news.answers. It is also available as an easy-to-navigate frames version at <http://vsack.homepage.t-online.de/rfc_faq.html>. There is both a link to a no-frames version and a built-in no-frames content for older or text-only browsers. The rec.food.cooking FAQ and conversion file has two parts. The first part covers conversion and equivalence. Tables are given for conversion of oven temperatures, food names, weights and measures. Some useful substitutions for unavailable ingredients are suggested. The second part is more descriptive. It outlines some of the commonly discussed topics of rec.food.cooking and explains a number of food terms. It also lists other food-related newsgroups and mailing lists, as well as food-related FAQs, recipe archives and other food/cooking sites. |
| U.S. Janet B. <JB@nospam.com>: Jul 09 12:26PM -0600 On Thu, 9 Jul 2020 12:04:07 -0400, jmcquown <j_mcquown@comcast.net> wrote: >Can't have anything spicy! >It's not really a spicy soup. It was delicious. :) >Jill I've had turtle soup whenever my BIL and boys caught turtles. Very good stuff. Janet US |
| jmcquown <j_mcquown@comcast.net>: Jul 09 02:52PM -0400 On 7/9/2020 2:26 PM, U.S. Janet B. wrote: > I've had turtle soup whenever my BIL and boys caught turtles. > Very good stuff. > Janet US I've never had freshly caught/made turtle soup. After I had the turtle soup at Owen Brennan's I mentioned I'd had some good turtle soup to my father. He said Ooooh! Turtle soup! He told me he and his brothers used to catch turtles in the creek and bring them home so their mother could make soup. This was in Pennsylvania. Dad said they were snapping turtles. I loved the turtle soup I tasted, but I wouldn't go out of my way to eat it. Jill |
| U.S. Janet B. <JB@nospam.com>: Jul 09 01:38PM -0600 On Thu, 9 Jul 2020 14:52:53 -0400, jmcquown <j_mcquown@comcast.net> wrote: >turtles. I loved the turtle soup I tasted, but I wouldn't go out of my >way to eat it. >Jill Turtle hunting usually (in my growing up area) happened in winter after all the other hunting seasons were over. They (BIL+) would stand in the creek or the edge of river bank and hunt in the turtle burrows in the river bank. I did have some turtle meat from their lake in northern Wisconsin in the summertime. Always good. I envy you some of the foods you are able to get in the south east. It's always location, location, location ;) Your recipe sound delicious, Janet US |
| John Kuthe <johnkuthern@gmail.com>: Jul 09 12:00PM -0700 Now I'm just gonna PASS OUT for a while! And in case you are wondering, my last SocSec document said I'll get $1600/mo when I retire at 66! I've WORKED a lot more than I've been unemployed! And I consider being unemployed like temp retirement! And each and every time was among the best times I've ever had! John Kuthe... |
| ZZyXX <zzyxx@CampSoda-Restoration-Project.tv>: Jul 09 12:31PM -0700 On 7/9/20 12:00 PM, John Kuthe wrote: > Now I'm just gonna PASS OUT for a while! > And in case you are wondering, my last SocSec document said I'll get $1600/mo when I retire at 66! I've WORKED a lot more than I've been unemployed! And I consider being unemployed like temp retirement! And each and every time was among the best times I've ever had! > John Kuthe... and if you waited until 70 you'd get a hell of a lot more |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 09 11:43AM -0700 On Thursday, July 9, 2020 at 12:14:51 AM UTC-5, dsi1 wrote: > what's your point? Yoose trying to convey something to me? Do you even know what you're trying to say? My point or points is you can't read and are probably blind as well. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 09 12:18PM -0700 On Thursday, July 9, 2020 at 5:00:54 AM UTC-5, Gary wrote: > It's called, "Hoppin' John with blackeye peas, peppers > and onions." Sounded a bit appealing, along with the > picture on the label. The "Glory" brand is just as tasty as the Margaret Holmes vegetables. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 09 12:19PM -0700 On Thursday, July 9, 2020 at 7:41:02 AM UTC-5, dsi1 wrote: > My mistake. I apologize for that. She has never eaten boiled peanuts but has heard of them. I haven't eaten a lot of things but who the heck brags about that? Not a brag, just a statement. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 09 11:40AM -0700 On Thursday, July 9, 2020 at 11:46:18 AM UTC-5, graham wrote: > month. So I am stuck with numerous boxes, bowls, coffee scoops and > ornamental items. > https://postimg.cc/gallery/FQRSfXG That live edge bowl is stunning! |
| Sqwertz <sqwertzme@gmail.invalid>: Jul 09 02:07PM -0500 On Thu, 09 Jul 2020 14:16:40 -0400, Sheldon Martin wrote: >>shut-down. However, their prices are high and I have bought similar >>stuff elsewhere at much lower prices. > Similar but not nearly the same quality. They're the exact same things sold elsewhere for 40-100% more. My Nomiku Wifi sous vide circulator cost $130. At Williams Sonoma it was $250, just with the WS logo on it. -sw |
| ImStillMags <sitara8060@gmail.com>: Jul 09 12:00PM -0700 On Thursday, July 9, 2020 at 10:45:37 AM UTC-7, Sheldon wrote: > >like the squeeze bottles that many tv chefs seem to use. > I keep olive oil on the counter in a green glass wine bottle capped > with a dripless bar pourer. I do the same, Sheldon. Works great. |
| Bruce <bruce@null.null>: Jul 10 04:57AM +1000 >I remember that but not all the ingredients. >Black beans and what else? I'd like to try >it someday but not for breakfast. :) Fried egg, sambal and hummus on bread. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 09 11:35AM -0700 On Thursday, July 9, 2020 at 6:08:26 AM UTC-5, Daniel wrote: > I was waiting for > a meeting to start and we had a mini-debate on the best lettuce to use > when building sandwiches. I naturally said it depends on the filling. I'm not a particularly a fan of lettuce except in a salad. I find it adds nothing to the taste of a sandwich other than being a filler. > What say you? > -- > Daniel The only one of these leafy offerings I would eat on a sandwich would be baby spinach and on a hamburger. The others, to me, are just gilding the lily. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 09 11:36AM -0700 On Thursday, July 9, 2020 at 8:04:51 AM UTC-5, jmcquown wrote: > > I bet they take a bite out of crime. > Arrrrrgh! ;) > Jill The devil made me do it. :o)) |
| Sheldon Martin <penmart01@aol.com>: Jul 09 02:33PM -0400 >That's interesting to know. I've never cared much for salt >brined pickles. I guess because their slices are so thin and >also flavored with the burger.... What do you mean by salt brined pickles... do you mean fermented? I only like fermented but not with burgers, they are better with dawgs... best with pastrami/corned beef on rye. And never sliced unless into spears... sliced into little rounds they lose their crunch. I never eat those unrefrigerated vinegar pickles, like they have at fast food joints, they're disgusting. |
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