- Yep! I alive and WELL! - 4 Updates
- And I lied! I 'Tracked earlier for 20mins SOLID! - 3 Updates
- Need an accurate conversion chart for baking - 7 Updates
- Boiled peanuts - 5 Updates
- Herb Sauce Recipe REQUEST (ala Lunchables). Thanks! - 1 Update
- Cobb Salad w/Blackened Chciken - 1 Update
- Correction (Re: Steaks) - 1 Update
- Plot thickens on mailbox - 1 Update
- WAREZ John? - 1 Update
- Who's the dummy? - 1 Update
| Mike Duffy <bogus@nosuch.com>: Jul 08 10:48PM > garlic. > Nor does gargling with mouthwash after all the previous methods have > been used after chowing down on garlic or onions. The concentration of cysteine sulphoxide found in allium (onion, garlic, shallot, leek), especially when eaten raw, is strong enough in the blood that after eating alliums, it can actually cause its characteristic odour on the palms and on any mucous membrane, such as eyes, nose, mouth, etc. |
| jmcquown <j_mcquown@comcast.net>: Jul 08 07:38PM -0400 On 7/8/2020 12:10 PM, John Kuthe wrote: > With my third Cuppa Plus for the day! > And I'm gonna soon have my Vegetarian STD Meal for my day too! With the last of my current refrigerated Garlic Potatoes, some beans and rice and a freshly killed bowl of chopped veggies on top! YUM! > John Kuthe... I simply cannot imagine eating the same thing, day in, day out. I don't care what silly name you you give it, "VSTD", "STD". Eating the same thing every day sounds just plain boring. It also sounds like institutionalized meals to me. Jill |
| Sheldon Martin <penmart01@aol.com>: Jul 08 07:45PM -0400 On Wed, 8 Jul 2020 19:38:20 -0400, jmcquown <j_mcquown@comcast.net> wrote: >thing every day sounds just plain boring. It also sounds like >institutionalized meals to me. >Jill Prison food. |
| Bruce <bruce@null.null>: Jul 09 09:46AM +1000 On Wed, 8 Jul 2020 19:38:20 -0400, jmcquown <j_mcquown@comcast.net> wrote: >care what silly name you you give it, "VSTD", "STD". Eating the same >thing every day sounds just plain boring. It also sounds like >institutionalized meals to me. I have a standard breakfast. We always have the ingredients, I like it and it's quick. Suits me just fine. |
| John Kuthe <johnkuthern@gmail.com>: Jul 08 03:44PM -0700 And Nordictracking is on my list for tomorrow! 60 mins, 20+20+20! I just proved the concept today! John Kuthe... |
| Hank Rogers <Nospam@invalid.com>: Jul 08 05:51PM -0500 John Kuthe wrote: > And Nordictracking is on my list for tomorrow! 60 mins, 20+20+20! > I just proved the concept today! > John Kuthe... Don't forget to take sudafed! |
| Alex <Xela777@gmail.com>: Jul 08 07:35PM -0400 John Kuthe wrote: > And Nordictracking is on my list for tomorrow! 60 mins, 20+20+20! > I just proved the concept today! > John Kuthe... Lying is nothing new for you, genius. |
| Thomas <canope234@gmail.com>: Jul 08 03:42PM -0700 Bruce, give me a recipe for white simple bread with some conversions, ie i cup equals how many grams on my scale. I need a good reliable starting point. Made some good bagels but maybe they can be better with good measurements. Used barley malt and I am thrilled. What happens if i under knead compared to over? |
| John Kuthe <johnkuthern@gmail.com>: Jul 08 03:46PM -0700 On Wednesday, July 8, 2020 at 5:42:42 PM UTC-5, Thomas wrote: > I need a good reliable starting point. > Made some good bagels but maybe they can be better with good measurements. Used barley malt and I am thrilled. > What happens if i under knead compared to over? Underkneading does not develop the gluten as well, resulting in a loose batter or dough. 10+ years of professional backing experience! John Kuthe... |
| Ross@home.now: Jul 08 06:53PM -0400 On Wed, 8 Jul 2020 13:57:03 -0700 (PDT), Thomas <canope234@gmail.com> wrote: >I would like a good chart. >I see 1 cup is 8 oz times 28.35g equals 226.8 >I have been failing. Try this. https://www.howmany.wiki/vw/ |
| Ed Pawlowski <esp@snet.xxx>: Jul 08 06:57PM -0400 On 7/8/2020 5:50 PM, Thomas wrote: > I have a good scale but when a recipe calls for 1 cup at a wierd number do i use a cup or their grams? Given the variance of weight I'd us volume. I would though, check the weight and if it is OK, use that weight next time. I also trust King Arthur over some unknown on the intenet https://www.kingarthurflour.com/learn/ingredient-weight-chart |
| Bruce <bruce@null.null>: Jul 09 09:15AM +1000 On Wed, 8 Jul 2020 15:46:25 -0700 (PDT), John Kuthe >> Made some good bagels but maybe they can be better with good measurements. Used barley malt and I am thrilled. >> What happens if i under knead compared to over? >Underkneading does not develop the gluten as well, resulting in a loose batter or dough. 10+ years of professional backing experience! Yes, you might not get a nice even rise. |
| Thomas <canope234@gmail.com>: Jul 08 04:23PM -0700 KA says 120g cup. Should I use 120 g or a packed cup of 3 million g? When I get this I will know by feel but I gotta have a real start. Title, I need a real chart. Show 3 charts that agree. |
| Thomas <canope234@gmail.com>: Jul 08 04:26PM -0700 Its like why did my bagels come out amazing but bread is dense. Gargage quality. |
| "cshenk" <cshenk1@cox.net>: Jul 08 05:43PM -0500 jmcquown wrote: > pounds of raw in the shell green peanuts. Then again, I like salt. :) > Jill > Jill I just posted 2 recipes. No need for 'green peanuts' this time unless they are other than 'fairly fresh' in some other way to be called that (have not googled yet and am unfamiliar with the term). Agreed on the salt. You'll see my first MM version uses 1/4 cup but that's mostly because more didn't seem to make a difference in the results but 'less' really did. The lower sodium version I posted is also quite good but it's born of necessity when my husband had to go on reduced sodium back around 2003. I didn't keep all the versions and as I look back, I know other versions added much more of the Korean Chile Pepper than that MM version. I think I made a batch minimizing it for another who didn't like 'spicy'. |
| "cshenk" <cshenk1@cox.net>: Jul 08 05:46PM -0500 Gary wrote: > I've only tried boiled peanuts once. Just one peanut. > I was told to eat them shell and all. > It was like eating salty, peanut flavored, wet straw. Good lord! Who told you to do that? College prank? No, you never eat the shell. You might suck off the salt a bit (some do). Some will partly crack, suck out the salty water, then finish unshelling and eat the meats. |
| "cshenk" <cshenk1@cox.net>: Jul 08 05:47PM -0500 Gary wrote: > salt! I'd use about 1/3 to even 1/2 cup of salt per 2 pounds of > raw in > the shell green peanuts. Then again, I like salt. :)" Umm, you cook them in the shell then use your fingers to remove the shell and eat the insides. |
| "cshenk" <cshenk1@cox.net>: Jul 08 06:08PM -0500 dsi1 wrote: > Chinesey. Simmer the peanuts for an hour and a half or less. I think > these are quite good if refrigerated. > https://onolicioushawaii.com/hawaiian-boiled-peanuts/ Good try but the originate from South America and were exported to Africa and China from there. Africans brought them back with them when they came to North America and Chinese would have brought them to Hawaii. <http://www.todayifoundout.com/index.php/2014/10/peanuts-come/#:~:text=Although%20today%20ubiquitous%20across%20the%20globe%2C%20the%20peanut,years.%20Tasty%20and%20hardy%2C%20the%20plant%20quickly%20spread> |
| jmcquown <j_mcquown@comcast.net>: Jul 08 07:23PM -0400 On 7/8/2020 6:47 PM, cshenk wrote: >> the shell green peanuts. Then again, I like salt. :)" > Umm, you cook them in the shell then use your fingers to remove the > shell and eat the insides. I use my teeth because the shells are (or should be) very soft. Sure, use your fingers if you have dental issues. Notbob was the one who first mentioned his teeth. This thread has made me crave boiled peanuts. I'll just buy the Peanut Patch canned brand, pour them in a bowl, heat them in the microwave briefly, drain then eat. Using my teeth. I'm not going looking for raw green/young in the shell peanuts to cook during a pandemic. Jill |
| sambrown25@gmail.com: Jul 08 04:10PM -0700 Harris teeter horseradish dijon mustard reminds me of it! |
| Mike Duffy <bogus@nosuch.com>: Jul 08 11:00PM On Wed, 08 Jul 2020 12:39:14 -0500, Sqwertz wrote: >> them lengthwise, and run the juice through a coffee filter so I don't >> end up with stems & seeds in my burgers, etc. > Wow. Aren't the seeds still in the spears or do you core them too? Cucumber seeds are soft enough, especially after pickling. I was referring to the mustard or allspice or whatever they use. |
| Ed Pawlowski <esp@snet.xxx>: Jul 08 06:49PM -0400 On 7/8/2020 5:27 PM, Pamela wrote: >> Cindy Hamilton > I can't say I miss steak at all -- even though I consider red meat to be > nutritionally important. I've cut waaaaay back on beef consumption. I used to make a steak as a single portion, now, on the few times a year I have it that same piece of beef is good for two meals. There are other forms of protein that fill in the nutritional needs for you. I have a vegetarian/pescatarian friend that we've shared many meals together but about once a year, he just wants that big ole steak. |
| graham <g.stereo@shaw.ca>: Jul 08 04:37PM -0600 On 2020-07-08 2:13 p.m., Cindy Hamilton wrote: > favorites of mine are Taming of the Shrew, with Elizabeth Taylor and > Richard Burton, and Branagh's Much Ado About Nothing. > Cindy Hamilton My absolute favourite is The Merchant of Venice in the version starring Al Pacino in the title role. |
| Jeßus <j@j.net>: Jul 09 08:33AM +1000 On Tue, 07 Jul 2020 19:46:55 -0400, Sheldon Martin <penmart01@aol.com> wrote: >>Yeah, give him a call and see what's up. Could be interesting. >Odds are Kootchy has some Indian princess who he's screwing in lieu of >rent... good for him. Hmm. I doubt that, somehow. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 08 02:46PM -0700 On Wednesday, July 8, 2020 at 4:12:59 PM UTC-5, cshenk wrote: > > haze when I wear the annoying thing. I have taken to pulling it down > > under my nose though. > That defeats the use of it. The mask defeats me breathing. |
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