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- Southern Pulled Pork BBQ, crockpot - 2 Updates
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| Gary <g.majors@att.net>: Jan 04 09:05AM -0500 On 1/3/2021 4:38 PM, Master Bruce wrote: >> Unless you're suggesting I should attempt to develop a taste for >> bland casseroles and overcooked crockpot foods just for a change. > No, like what you like. But Gary starts to sound like an old man. Ummmm Bruce... I *am* an old man now. Why shouldn't I sound like one? |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jan 04 07:14AM -0800 On Saturday, January 2, 2021 at 10:43:47 AM UTC-5, Dave Smith wrote: > > pan. Prick with a fork a number of times. Bake at 275F until light > > brown, about one hour. No mention of "aging" shortbread. > No need to mention what many shortbread bakers already know. How are we poor mortals, who didn't grow up eating shortbread (unless Lorna Doones count), to know if the recipe doesn't tell us? > I have > done a considerable amount of baking over the years and there aren't > many recipes that instruct you to eat things right away. Mmm. Chocolate-chip cookies warm out of the oven. Cindy Hamilton |
| Gary <g.majors@att.net>: Jan 04 09:06AM -0500 Ed Pawlowski wrote: >> a lemon pepper seasoning, but not the juice. > Depends on the fish. Adds a nice flavor to white fish, not so needed on > a grilled swordfish. Seems to be more about adding some acidity, not so much the sour flavor. I never add lemon juice to a finished dish but I do broil a fish fillet with it (added beforehand). If you add the lemon juice before cooking, it blends with the other flavors. If you add it after cooking, it's just a sour taste sitting on top. Fillet of fish: (works for many varieties) - spread layer of mayo on the fillet* - add a squeeze of lemon - sprinkle with tiny chopped onion Put under broiler just until onions start to brown. * I'm not even sure the mayo is necessary. On salt water fish that melts immediately on the fish. Don't picture gobs of mayo on the fish fillet. It's just a thin clear glaze. |
| Sheldon Martin <penmart01@aol.com>: Jan 04 09:20AM -0500 On Sun, 3 Jan 2021 19:40:16 -0500, Dave Smith >some mango, avocado and red onion and sprinkle with lime juice. For a >little extra oomph I had a little very finely minced hot pepper. I had >just enough to add a little zip to it without making it really hot. I squeeze lemon on seafood and for zip I use prepared horseradish. I don't care for very hot pepper on anything, perhaps a wee bit of red pepper flakes in pasta sauce... last night's dinner was rotelle with saw-seege and tomato gravy, will be the same tonight. I went very sparingly with the red pepper flakes, but the shaker is on the table because my wife likes hot pepper flakes, but mostly she likes hot pepper sauce... her favorite is Melindas. https://melindas.com/ |
| Ed Pawlowski <esp@snet.xxx>: Jan 04 09:33AM -0500 On 1/4/2021 5:49 AM, Leo wrote: > cheapness forbids my desire. I haven´t tasted scotch for fifty years but > would love a bottle, or even a shot, of Johnnie Walker Blue Label. > Nope. I had JW Blue and it is very nice. Some years ago the new GM at work invited some of us to his new house for dinner. I think he kept things like that strictly to show off to guests. He was quite the braggart. |
| Gary <g.majors@att.net>: Jan 04 10:05AM -0500 Master Bruce wrote: >> would love a bottle, or even a shot, of Johnnie Walker Blue Label. >> Nope. > Don't you have a birthday once a year? Hopefully. |
| "Ophelia" <ophelia@elsinore.me.uk>: Jan 04 03:11PM "Gary" wrote in message news:rsv7dg$r3k$7@dont-email.me... Seems to be more about adding some acidity, not so much the sour flavor. I never add lemon juice to a finished dish but I do broil a fish fillet with it (added beforehand). If you add the lemon juice before cooking, it blends with the other flavors. If you add it after cooking, it's just a sour taste sitting on top. Fillet of fish: (works for many varieties) - spread layer of mayo on the fillet* - add a squeeze of lemon - sprinkle with tiny chopped onion Put under broiler just until onions start to brown. * I'm not even sure the mayo is necessary. On salt water fish that melts immediately on the fish. Don't picture gobs of mayo on the fish fillet. It's just a thin clear glaze. ==== That sounds really good:)) I have never grilled fish like that! I think I will give it a go:)) I have saved it anyway:) Thank you! |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jan 04 07:10AM -0800 On Monday, January 4, 2021 at 9:03:56 AM UTC-5, Gary wrote: > for. That ended Nov.23 Even with that one, staying online or going > offline made no difference in cost. > :) I'd get one of these: <https://www.cnet.com/news/best-wifi-extender-for-2021/> Cindy Hamilton |
| Gary <g.majors@att.net>: Jan 04 09:08AM -0500 On 1/3/2021 8:52 PM, Master Bruce wrote: >> tell her. :-D > On a more serious note: Did you hear that the woman you've been > preserving yourself for has been re-elected? I did notice that on the news last night. Interestingly, I do remember her saying sometime in the past year that she wouldn't take that job again. Guess it was fake news. Imo, it's high time we should stop letting other people's great-grandparents run our countries and make our laws. They are all old and set in their ways and with old values. |
| Ed Pawlowski <esp@snet.xxx>: Jan 04 10:08AM -0500 On 1/4/2021 9:08 AM, Gary wrote: > Imo, it's high time we should stop letting other people's > great-grandparents run our countries and make our laws. They are all old > and set in their ways and with old values. Old but good values never go out of style. Political hacks that put party politics ahead of the good of the country do though. There is a bunch in Congress that should have been gone already but they love the power. The stupid electorate keeps putting them back in. We need better educate voters too. |
| Gary <g.majors@att.net>: Jan 04 09:04AM -0500 On 1/3/2021 4:07 PM, Ed Pawlowski wrote: >> address? > All I see here is Joe Namath. Now that the enrollment date has passed > he is gone. He was very annoying. He's still here (same commercial) but not as frequent as before that traditional enrollment date ended (Dec.7) |
| Taxed and Spent <nospamplease@nonospam.com>: Jan 04 06:08AM -0800 On 1/3/2021 3:34 PM, Sqwertz wrote: > those old fogies look the same to me! > Okay - anybody know where Joe Namath lives? > -sw Could be Namath, Tarkenton, or Ditka. They are all in on it. |
| Gary <g.majors@att.net>: Jan 04 10:06AM -0500 On 1/4/2021 5:10 AM, Master Bruce wrote: >> Looks like similar for the free one I might get if I were old enough. Also, >> no deductible for either. > I'm so glad that I'll never have to understand what you just wrote. No such thing as free insurance. Just gimmicks from the "for profit" insurance companies. |
| Gary <g.majors@att.net>: Jan 04 10:06AM -0500 On 1/4/2021 7:32 AM, Lucretia Borgia wrote: > (we don't have them round our coastline) then felt it was excessive to > spend that much on a single meal :( To me, they are the only crabs > worth eating. Sounds like you've just never tried the other kinds of crabs. |
| Ed Pawlowski <esp@snet.xxx>: Jan 04 09:27AM -0500 On 1/4/2021 8:36 AM, Sheldon Martin wrote: >> So are agnostics and athiests. Damndest thing! I wonder why? > All living things are obsessed with sex/procreation, even plants.... > didn't anyone teach you about The Birds & The Bees? Yeah, its hard work, no fun in that. |
| "Ophelia" <ophelia@elsinore.me.uk>: Jan 04 02:53PM "dsi1" wrote in message news:132370cd-d4c6-418b-ba9d-481de9a55f6dn@googlegroups.com... On Monday, January 4, 2021 at 1:49:14 AM UTC-10, Leo wrote: > Put five thousand of these enlightened souls together on a previously > deserted island without outside interference, and the strangest rules will > soon emerge, maybe even a new religion. Take it to the bank. Hey that's us you're talking about! The Hawaiians lived in a paradise without disease or health problems. There were lots of gods and war however. That's the breaks. === Hi:) Do you not have Corvid on your island? |
| Dave Smith <adavid.smith@sympatico.ca>: Jan 04 09:59AM -0500 On 2021-01-04 3:42 a.m., Leo wrote: >> What about male genital mutilation? That's practised by Jews, inter alia! >> Really, when it comes down to it, ALL religions are obsessed with sex! > So are agnostics and athiests. Damndest thing! I wonder why? It is a curious thing. Pornography is the only multi billion dollar industry that has no customers. People looked down on "smut" for years because it ran contrary to society's Christian beliefs. Most of us have slipped away from the tight restraints of the church but porn is now rejected because it exploits and objectifies women. |
| Snag <Snag_one@msn.com>: Jan 04 08:27AM -0600 On 1/3/2021 7:37 AM, cshenk wrote: > or whatever. > Seriously, this is a perfect example of why so few will post a recipe > here. Go ahead and post your recipes , Shank . Just don't call it something it ain't . Had you called your recent glop "crock pot pork butt with barbecue sauce" I wouldn't have said a word . In fact , my wife used to do butts that way until she discovered the difference between real barbecue and that faux barbecue you made . Jeez , I bet you added some of that dipshit from Hawaii's liquid smoke . For that "real" flavor dontchaknow . -- Snag Illegitimi non carborundum |
| Snag <Snag_one@msn.com>: Jan 04 08:30AM -0600 On 1/3/2021 7:55 AM, dsi1 wrote: >> Looking at Fennel recipes right now as have 2 small whole ones. She >> also passed me some fresh ginger roots and 2 avocados. > I cooked the pork with nothing except kale in the pressure cooker. It's pretty much a blank canvas and I can go wherever I want with it. I fried up a part with some garlic and vinegar for my son. I'll probably fry up some with garlic, bay leaf, and soy sauce, and I'll fry some with cumin, garlic, and peppers, and make some kind of taco with it. I might even mix up some with creosote sauce and eat that - just to rile up some folks! Go ahead and add that poison to your food . I promise not to get riled at all . -- Snag Illegitimi non carborundum |
| Ed Pawlowski <esp@snet.xxx>: Jan 04 09:24AM -0500 On 1/4/2021 5:12 AM, Master Bruce wrote: >>> Kids don't know who Bowie is. >> They probably know who Bowie was the way I knew who Buddy Holly was. > Yes, or Pat Boone. But at least Pat Boone is ding TV commercials and even has an oldies show on SiriusXM radio. Those other two are not even earning a living these days. |
| Gary <g.majors@att.net>: Jan 04 09:05AM -0500 Graham wrote: > He should have won a Nobel! Family bragging rights: My brother was part of a small team of scientists that won a Nobel prize about 10 years ago or so. I guess the team leader was awarded it but they all traveled to where ever in Europe for the awards ceremony. It was back when the "mad cow disease" was a big issue. |
| Gary <g.majors@att.net>: Jan 04 09:07AM -0500 Master Bruce wrote: >> Even in Australia? > Without going to Google or Wikipedia, I've never met or even heard of > a woman who was actually called Sheila, I suspect Graham was referring to adjective Sheila. Aren't all women in Australia referred to as a Sheila? At least that's what we westerners have been told. |
| Ed Pawlowski <esp@snet.xxx>: Jan 04 09:20AM -0500 On 1/4/2021 9:07 AM, Gary wrote: > Master Bruce wrote: >> Without going to Google or Wikipedia, I've never met or even heard of >> a woman who was actually called Sheila, Funny you mention that. I opened a box of very old photos and found my 8th grade class picture. The folder was signed by some of my classmates, including Sheila. Only one I can recall. Had she not signed the folder I'd not have recalled her either. |
| Gary <g.majors@att.net>: Jan 04 09:11AM -0500 Sqwertz wrote: > This was my breakfast: > https://i.postimg.cc/xd7BGtjm/Smoked-Brisket-Plate.jpg Looks and sounds nice. That would be my main meal of the day...lunch and not breakfast. |
| "Ophelia" <ophelia@elsinore.me.uk>: Jan 04 10:19AM "Julie Bove" wrote in message news:rsu2fa$uf2$1@dont-email.me... "Ophelia" <ophelia@elsinore.me.uk> wrote in message news:i5dpo2Fj11vU1@mid.individual.net... > == > When you say 'serving size' do you mean 'bite size' or just a piece you > would normally have on your plate with everything else? Not bite sized. if it were that, it would have said that. Cut into about 4 oz. pieces or whatever amount of meat you would normally eat. The meat will cook much quicker that way. == Thank you. |
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