- Tenderloin Christmas Dinner - 1 Update
- How many timers in the kitchen do you have? - 7 Updates
- OT Google and Gmail SUCK! :-) - 2 Updates
- Cuisine of Tanzania? - 4 Updates
- Christmas Morning in the Kuthe House! - 2 Updates
- Burned by Walmart beans again. - 3 Updates
- 6ton log splitter - 1 Update
- Hair Cut - 2 Updates
- Bariatric Recipes - 2 Updates
- Food find and shortages - 1 Update
| Sheldon Martin <penmart01@aol.com>: Dec 28 10:00AM -0500 On Mon, 28 Dec 2020 12:43:34 +1100, Master Bruce >><https://postimg.cc/Mf6zyL4G> >I see mushrooms and green asparagus that look good, plus gravy and an >amputated spleen, but what's the square thing? Could be a piece of potato kugel. Everything looks good except for that thick gray sludge that looks like a hacked up loogie. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Dec 28 02:46AM -0800 On Sunday, December 27, 2020 at 6:09:43 PM UTC-5, Master Bruce wrote: > Look here: > <https://www.merriam-webster.com/dictionary/forte> > fortay or fort Depends whether Merriam-Webster is descriptive or prescriptive. Cindy Hamilton |
| Master Bruce <masterbruce@null.null>: Dec 28 09:50PM +1100 On Mon, 28 Dec 2020 02:46:11 -0800 (PST), Cindy Hamilton >> <https://www.merriam-webster.com/dictionary/forte> >> fortay or fort >Depends whether Merriam-Webster is descriptive or prescriptive. Descriptive. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Dec 28 03:52AM -0800 On Monday, December 28, 2020 at 5:50:29 AM UTC-5, Master Bruce wrote: > >> fortay or fort > >Depends whether Merriam-Webster is descriptive or prescriptive. > Descriptive. Now it's down to whether you think pronunciation is by majority rule. Should the majority of imbeciles decide how it should be pronounced, or should we use the French-ish pronunciation, since it's a French word? Cindy Hamilton |
| Taxed and Spent <nospamplease@nonospam.com>: Dec 28 04:39AM -0800 On 12/27/2020 4:22 PM, Ed Pawlowski wrote: >> fortay or fort > Multilingual: > https://www.youtube.com/watch?v=fNIdm-oNTnk&ab_channel=EnglishPronunciations But that doesn't say which meaning of forte. It is pronounced differently for different meanings. Strong suit: it is properly pronounced fort. |
| Taxed and Spent <nospamplease@nonospam.com>: Dec 28 04:40AM -0800 On 12/28/2020 3:52 AM, Cindy Hamilton wrote: > Should the majority of imbeciles decide how it should be pronounced, > or should we use the French-ish pronunciation, since it's a French word? > Cindy Hamilton irregardless . . . |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Dec 28 04:45AM -0800 On Monday, December 28, 2020 at 7:39:58 AM UTC-5, Taxed and Spent wrote: > But that doesn't say which meaning of forte. It is pronounced > differently for different meanings. Strong suit: it is properly > pronounced fort. True. A musician using the Italian word that's spelled the same would say it _is_ pronounced for-tay, and be correct. Cindy Hamilton |
| Dave Smith <adavid.smith@sympatico.ca>: Dec 28 09:37AM -0500 On 2020-12-28 6:52 a.m., Cindy Hamilton wrote: > Now it's down to whether you think pronunciation is by majority rule. > Should the majority of imbeciles decide how it should be pronounced, > or should we use the French-ish pronunciation, since it's a French word? I can live with fort for fortay. In French the fort would be masculine and the t silent. With the e added the t is pronounced. The one I have trouble with these days homage. I am used to be used to it being pronounced with a silent or very weak h and a short o. I have been hearing a lot of pretentiously arty versions of it with a short vowels drawn out. They have gone from the English pronunciation of a French word to a really bad attempt at French pronunciation of an English word. |
| John Kuthe <johnkuthern@gmail.com>: Dec 28 06:23AM -0800 Disgusting Tools of EVIL! John Kuthe... |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Dec 28 06:27AM -0800 > Disgusting Tools of EVIL! Really? I find they're the best tools of their type that I have ever used. Cindy Hamilton |
| "Julie Bove" <juliebove@frontier.com>: Dec 27 09:42PM -0800 "cshenk" <cshenk1@cox.net> wrote in message news:-dKdnd8POs9-hXTCnZ2dnUU7-SHNnZ2d@giganews.com... > Lots of people don't live in a hole in the ground and know how things > are for the younger generations. You might find it interesting to wake > up and look around. My BF is not that much younger than me. Jobs are hard to find here these days because so much is closed. But we have been asked to stay home. So deliveries from stores and restaurants are at an all time high. I was shocked at the amount of people who get food deliveries daily in this city. Sometimes spending $100 and up per meal for a family style meal. Many restaurants are offering that now. Heck, I don't even spend that much in a week for food unless I'm really low on stuff and need a big stock up. |
| "Julie Bove" <juliebove@frontier.com>: Dec 27 09:44PM -0800 "silver...@charter.net" <silverbeetle@charter.net> wrote in message news:31205dd1-0f9f-4b21-86f4-27655fa072aan@googlegroups.com... > Jesus F'ing Christ, people. > -- > Silvar Beitel I would appreciate the discussion. I know there used to be an African poster here. Carol? I think. Haven't seen a post from her in a while. |
| Gary <g.majors@att.net>: Dec 28 08:01AM -0500 Julie Bove wrote: >>> > > But... Whatever this crap was that they gave him, couldn't be >>> > > helped even with the tiny container of red sauce that they gave >>> > > him. IMO, one shouldn't complain about free food. Also...now you have a *new* guy? And now you're looking for ingredients to cook Tanzanian food for him too? If you're so worried about Covid virus that you won't even leave the house to shop for food, why do you invite a 2nd guy into your house that comes and goes and could also bring the virus home to you? And, no, not even Bothell forbids grocery shopping. You're NOT self isolating at all. Either one of those men could bring you the virus. You're not being very safe. |
| Dave Smith <adavid.smith@sympatico.ca>: Dec 28 09:27AM -0500 On 2020-12-28 12:17 a.m., Julie Bove wrote: >> Say WHAT!?!? >> You have the worst Google on earth. > I don't use Google. Let me see if I can find the link. Yep. Is that how you can remain willfully ignorant? |
| Bryan Simmons <bryangsimmons@gmail.com>: Dec 28 01:35AM -0800 On Sunday, December 27, 2020 at 11:25:08 PM UTC-6, Mike Duffy wrote: > > Oh brave new world. > They even have models that can vocalize. (So I hear). > Probably there's a switch somewhere you can use to turn that function off. You mean you haven't managed to locate it? --Bryan |
| Mike Duffy <Bogus@nosuch.com>: Dec 28 02:12PM On Mon, 28 Dec 2020 01:35:41 -0800, Bryan Simmons wrote: > You mean you haven't managed to locate it? The worst part is that it defaults to Spanish. Arriba arriba, ondulay, ondulay. |
| Snag <Snag_one@msn.com>: Dec 28 06:55AM -0600 On 12/27/2020 8:55 PM, Julie Bove wrote: > of the cook time. I do remember following a recipe as written and the > beans had soaked overnight. After 8 hours of cooking, they were still > hard as a rock. Dried beans do not "expire" . The only time I've had beans that didn't cook properly was when I didn't soak them . Bottom line is ya both screwed up somehow . Which reminds me , I need to get a package of ham from the big freezer thawed out for our annual New Year's Day pot of Black Eyed peas and ham . -- Snag Illegitimi non carborundum |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Dec 28 05:14AM -0800 On Monday, December 28, 2020 at 7:55:20 AM UTC-5, Snag wrote: > > hard as a rock. > Dried beans do not "expire" . The only time I've had beans that > didn't cook properly was when I didn't soak them . Lentils will, and I imagine beans will too. I found a canister of lentils at the back of my pantry. Even after an hour of simmering, they never softened. Cindy Hamilton |
| Gary <g.majors@att.net>: Dec 28 08:38AM -0500 Cindy Hamilton wrote: > Lentils will, and I imagine beans will too. > I found a canister of lentils at the back of my pantry. Even after an > hour of simmering, they never softened. Dried won't go bad as long as they stay dry. Older beans, etc might need to cook a bit longer is all. Few months ago, I made lima bean soup from an old bag I found. It was at least 20 years old. I soaked them overnight but they still needed a few extra hours (in a crockpot) to soften. Good eats, eventually. |
| Gary <g.majors@att.net>: Dec 28 08:01AM -0500 dsi1 wrote: > I might be wrong but my guess is that a stove won't be getting an > 85% percent efficiency rating unless it has refinements such as an > outside air intake and/or catalytic converter and/or heat exchangers. Just putting a fan next to a radiant heat stove to circulate air greatly increases the efficiency. I once had a very old free standing kerosene heat stove for a small place. By itself, it heated the living room fairly well but the bedroom and kitchen remained much colder. By setting a box fan near it, blowing on it, my entire place stayed evenly warm just like having central heat. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Dec 28 02:56AM -0800 On Sunday, December 27, 2020 at 4:20:15 PM UTC-5, Sheldon wrote: > >Cindy Hamilton > Yeah, a stone mason is an expert at roofs, electric, plumbing, > heating, etc. Read what I said, fool. He looked at the exterior. My husband looked at the roof, electrical, plumbing, etc. He did as thorough an inspection as any professional inspector we've ever hired. Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Dec 28 03:03AM -0800 On Sunday, December 27, 2020 at 7:01:50 PM UTC-5, Dave Smith wrote: > to first know about it. Having a home inspector check the place out > should find things that need to be done and the seller can fix it or > discount it to make the sale. The laws in Canada are different. Here, you only have to disclose problems you know about. We have really old insulation in the attic. It probably has asbestos mixed in. The previous owner didn't have it tested, so he didn't have to disclose it. We haven't had it tested, so we don't have to disclose it if we sell. Here's the weak-ass Michigan seller's disclosure form: <https://www.mirealtors.com/Portals/0/Documents/FormH.pdf> Cindy Hamilton |
| Orlando Enrique Fiol <ofiol@verizon.net>: Dec 28 01:27AM -0500 >Mac & cheese would be good too. From scratch is good but the box stuff >will work and again, you can get a couple of meals from it. Except that mac and cheese are too low-carb for the convalescent post- bariatric-surgery stage. MWe're two years out. Orlando Enrique Fiol Charlotte, North Carolina Professional Pianist/Keyboardist, Percussionist and Pedagogue Ph.D. in Music theory University of Pennsylvania: November, 2018 |
| Master Bruce <masterbruce@null.null>: Dec 28 07:00PM +1100 On Mon, 28 Dec 2020 01:27:41 -0500, Orlando Enrique Fiol >>will work and again, you can get a couple of meals from it. >Except that mac and cheese are too low-carb for the convalescent post- >bariatric-surgery stage. MWe're two years out. Doesn't mac stand for macaroni and isn't that quite carby? |
| "Julie Bove" <juliebove@frontier.com>: Dec 27 09:45PM -0800 "cshenk" <cshenk1@cox.net> wrote in message news:3KSdnXaNm4RUKnXCnZ2dnUU7-eXNnZ2d@giganews.com... > Dry milk won't work to make cheese. > BTW, if we used much ricotta, this would be cheaper than prepared types > here. Unfrtunately the link wants money to see it. Nope. Right. I only use ricotta once or twice a year. |
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