- a question of time - 2 Updates
- OT Well, I usually take Sundays off Nordictracking, but - 2 Updates
- home made chocolate pudding - 7 Updates
- Working on a nice Fruit Snack before bed time! - 4 Updates
- Dinner 1/11/21 Spinach Quiche - 4 Updates
- OT Nice thing about 100% Electric cars is... - 5 Updates
- OT Ahhh, a nice smooth shave job! - 1 Update
| Mike Duffy <Bogus@nosuch.com>: Jan 12 02:52PM On Tue, 12 Jan 2021 08:55:18 -0500, Gary wrote: > OK, I'm curious. ASSuming you start with raw salmon, where is the > "smoked" part? Yeah, I would say salted / brined / marinated. Maybe Steve knows the exact word for that sequence. |
| Dave Smith <adavid.smith@sympatico.ca>: Jan 12 10:47AM -0500 On 2021-01-12 5:53 a.m., % wrote: >> I can't afford to spend 14 hours a week cooking. We're not all retired >> :) > you spend about 9 times that in here, humpy How else can he be expected to snipe at everything else that is posted? |
| Graham <g.stereo@shaw.ca>: Jan 12 08:13AM -0700 On Tue, 12 Jan 2021 14:08:13 +0000, S Viemeister wrote: >> I think it's just a current popular house color that changes over the >> years. > I've noticed that grey cabinets are becoming more popular, Then my 24 yr-old Snaidero cabinets were ahead of their time:-) |
| Gary <g.majors@att.net>: Jan 12 10:44AM -0500 On 1/12/2021 9:08 AM, S Viemeister wrote: > grey rather than off-white paint on walls, and medium grey carpeting, > where a beige might previously have been used. > Also grey upholstery in living rooms. That's true. Various shades of grey have been popular here for several years. My carpet is medium gray and works well with many colors. Also somewhat popular is light gray woodwork and just slightly darker gray walls. It's a subtle but nice contrast. |
| Taxed and Spent <nospamplease@nonospam.com>: Jan 12 06:28AM -0800 On 1/12/2021 2:35 AM, dsi1 wrote: >> songbird > I have a bag of creme brulee mix that uses carrageenan as a thickening agent. There's no eggs and it's not set by heat. Just heat the mix until it starts to boil and cook for about a minute. That's it. Super fast and it makes the best creme brulee ever. It's a German product. > https://store.bakerscandc.com/creme-brulee-mix-35oz-14666 "It's not set by heat"? I think it is. That is why you heat it. and what does it matter? |
| Taxed and Spent <nospamplease@nonospam.com>: Jan 12 06:31AM -0800 On 1/11/2021 9:38 PM, songbird wrote: > and, yes, my google isn't broken, but i thought it > an interesting topic for the group. > songbird What is it about the four and butter kind that you find preferable to the cornstarch version? Other thickeners: Tapioca flour? Arrowroot? |
| Mike Duffy <Bogus@nosuch.com>: Jan 12 03:02PM On Tue, 12 Jan 2021 02:35:57 -0800, dsi1 wrote: > I have a bag of crème brûlée mix that uses carrageenan > https://store.bakerscandc.com/creme-brulee-mix-35oz-14666 C'mon. If you don't burn the cream, call it something else. |
| Taxed and Spent <nospamplease@nonospam.com>: Jan 12 07:07AM -0800 On 1/12/2021 7:02 AM, Mike Duffy wrote: >> I have a bag of crème brûlée mix that uses carrageenan >> https://store.bakerscandc.com/creme-brulee-mix-35oz-14666 > C'mon. If you don't burn the cream, call it something else. Instructions say to sprinkle sugar on top and torch it. |
| Sheldon Martin <penmart01@aol.com>: Jan 12 10:15AM -0500 On Tue, 12 Jan 2021 03:40:00 -0800 (PST), Cindy Hamilton >Then make that kind. >I prefer cornstarch. >Cindy Hamilton One word: Tapioca. |
| Gary <g.majors@att.net>: Jan 12 10:38AM -0500 On 1/12/2021 10:15 AM, Sheldon Martin wrote: >> I prefer cornstarch. >> Cindy Hamilton > One word: Tapioca. One word: Jello lol |
| Dave Smith <adavid.smith@sympatico.ca>: Jan 12 10:46AM -0500 On 2021-01-12 12:38 a.m., songbird wrote: > which would you prefer flour fried with butter based or > corn starch based? Fried ???? > i have all the ingredients and i've made both kinds > before and i prefer the flour and butter kind. I usually make puddings with corn starch. The butter goes in at the end. |
| Sheldon Martin <penmart01@aol.com>: Jan 12 09:40AM -0500 On Mon, 11 Jan 2021 19:58:55 -0500, Dave Smith >heart healthy meals I have been making lately have mango, like the Thai >themed chicken and mango salad, and the mango avocado salsa for salmon >and trout. I never liked mango, often too fiberous... I like peaches and nectarines, years ago I planted an apricot tree, I couldn't stop eating them. I also like plums, green gage is my favorite. https://www.groworganic.com/products/plum-green-gage-bavay-s-european-bavay-s-semi-dwarf Unfortunately I can't grow plum trees in New England, the soil is infected with black knot disease. https://www.elitetreecare.com/library/tree-diseases/black-knot/ |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jan 12 07:36AM -0800 On Tuesday, January 12, 2021 at 8:57:42 AM UTC-5, Gary wrote: > I've heard some interesting comparisons here in this group: > - mango has that turpentine hint in the taste > - cilantro tastes like soap That's a genetic defect. Those who have it can't help themselves. > - 'some food' (I forget which one) tastes like paint thinner Sake tastes like hot paint thinner. > - casseroles taste like ass Things tend to taste the way they smell. Cindy Hamilton |
| S Viemeister <firstname@lastname.oc.ku>: Jan 12 03:40PM On 12/01/2021 15:36, Cindy Hamilton wrote: > On Tuesday, January 12, 2021 at 8:57:42 AM UTC-5, Gary wrote: >> - cilantro tastes like soap > That's a genetic defect. Those who have it can't help themselves. Hmm. I prefer to call it a genetic 'difference', thankyouverymuch. |
| Dave Smith <adavid.smith@sympatico.ca>: Jan 12 10:43AM -0500 On 2021-01-12 12:33 a.m., songbird wrote: > often. the best fruit i get here are the strawberries i grow > and the blueberries when they come in season, but this past > year the blueberries were really bad quality-wise. I am spoiled in some ways. I live in a fruit belt and can get fresh strawberries, raspberries, red or black currants, apricots, peaches, sweet cherries, sour cherries, melons and more... in season. One produce stand is within walking distance, and several are within bicycling distance. > anyways, back to mangoes, yeah, i could eat a lot more of > them than i do now. I envy people who have access to fresh mangoes. They are better and cheaper here this year than they have been in the past. For a while they were really expensive and either over ripe or under ripe or a combination of the two, so I usually opted for frozen. The frozen was never as good as the odd really good mango, but it was better than most, and no waste and no work. |
| jmcquown <j_mcquown@comcast.net>: Jan 12 09:28AM -0500 On 1/12/2021 9:03 AM, Gary wrote: >> https://i.postimg.cc/dt9VqX0m/spinach.jpg > Looks good but if you ever want a tastier quiche, make your own crust. > It's very easy to do and much better. Feel free! I have never mastered pie crust. Frozen deep dish crusts work just fine for this. It's really all about the filling. :) Takes just a few minutes to combine the ingredients, pour it into the still frozen crust and bake at 375F 30-40 minutes (until a knife inserted in the center comes out clean). No muss, no fuss, no rolling out dough and only one mixing bowl to wash. :) Filling: 4 large eggs, beaten 1 c. milk 1/2 c. heavy cream S&P 1 pkg. (8 oz.) frozen chopped spinach, thawed and well drained (I use a collapsible steamer basket to squeeze out the excess water) 6 oz. crumbled feta cheese I sprinkle the top with a little grated nutmeg prior to baking. That's totally optional. Jill |
| jmcquown <j_mcquown@comcast.net>: Jan 12 09:34AM -0500 On 1/12/2021 6:18 AM, Ophelia wrote: > Do you think the bottom is prefab? Or is Jill a genuine crust artist? > ===== > No, no lol. I was just referring to veggie recipes being posted here:)) I am not a crust artist. The bottom was a prefab frozen deep dish crust. Despite what Bruce would like to believe, many people who aren't proclaimed vegetarians do often cook and eat meatless meals. Jill |
| Gary <g.majors@att.net>: Jan 12 10:33AM -0500 jmcquown wrote: > Despite what Bruce would like to believe, many people who aren't > proclaimed vegetarians do often cook and eat meatless meals. True with me. Approx 60% of my meals are vegetarian. |
| Gary <g.majors@att.net>: Jan 12 10:39AM -0500 jmcquown wrote: > Despite what Bruce would like to believe, many people who aren't > proclaimed vegetarians do often cook and eat meatless meals. True with me. Approx 60% of my meals are vegetarian. Maybe a bit more but I don't keep track. |
| songbird <songbird@anthive.com>: Jan 12 09:09AM -0500 Cindy Hamilton wrote: > I don't warm up my SUV, either. Ok, when it's really, really cold (under 0 F), I > start it up and let the heater warm the cabin for about 5 minutes. But > you'd do the same for a commensurate level of comfort. heated seats in the car mean that much of the time i forget to turn the heat on in the car unless the windows start getting steamed up. after a few moments i turn the heated seat off too because it can aggravate a lower back condition. i'm hoping once EVs get cheap enough that i can get one but it does have to have enough range too for the normal errands i run and it has to be able to do it in the winter. maybe in 5-10 more years. songbird |
| John Kuthe <johnkuthern@gmail.com>: Jan 12 06:17AM -0800 On Tuesday, January 12, 2021 at 8:10:25 AM UTC-6, songbird wrote: > i run and it has to be able to do it in the winter. > maybe in 5-10 more years. > songbird I bought my 2013 Nissan Leaf back in 2016 used off a three year lease for just under $10,000 and I kept my Dodge 2008 Grand Caravan for all trips I needed the range for, which are not many. We need to alter our driving habits too! Less driving, stay closer to home. John Kuthe, RN, BSN... |
| "Ophelia" <ophelia@elsinore.me.uk>: Jan 12 02:35PM "songbird" wrote in message news:t5n0dh-ok1.ln1@anthive.com... Cindy Hamilton wrote: > 0 F), I > start it up and let the heater warm the cabin for about 5 minutes. But > you'd do the same for a commensurate level of comfort. heated seats in the car mean that much of the time i forget to turn the heat on in the car unless the windows start getting steamed up. after a few moments i turn the heated seat off too because it can aggravate a lower back condition. i'm hoping once EVs get cheap enough that i can get one but it does have to have enough range too for the normal errands i run and it has to be able to do it in the winter. maybe in 5-10 more years. songbird I love mine when it is very cold:))) |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jan 12 07:34AM -0800 > > songbird > I bought my 2013 Nissan Leaf back in 2016 used off a three year lease for just under $10,000 and I kept my Dodge 2008 Grand Caravan for all trips I needed the range for, which are not many. > We need to alter our driving habits too! Less driving, stay closer to home. I don't need to alter jack shit. I very rarely drive more than 10 miles from home. Five miles on a typical day. Cindy Hamilton |
| John Kuthe <johnkuthern@gmail.com>: Jan 12 07:36AM -0800 On Tuesday, January 12, 2021 at 9:34:16 AM UTC-6, Cindy Hamilton wrote: ... > I don't need to alter jack shit. I very rarely drive more than 10 miles from home. Five > miles on a typical day. > Cindy Hamilton Then a 100% electric car is perfect for you! Even a used Leaf like mine! John Kuthe, RN, BSN... |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jan 12 07:29AM -0800 On Tuesday, January 12, 2021 at 8:55:12 AM UTC-5, Gary wrote: > > One time when I was 12 I shaved my entire body neck to knees! > > It itched like crazy when it grew back! > Seems like an odd thing to do at age 12. Embarrassed by hair growing in new places and he didn't want to grow up and be a man. I'd say he succeeded. Cindy Hamilton |
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