- My Everything Bagels tried to escape! - 8 Updates
- Dinner tonight 1/4/2021 - 5 Updates
- Lunch today - 4 Updates
- Southern Pulled Pork BBQ, crockpot - 3 Updates
- The runt of the litter - 1 Update
- For the Americans - 2 Updates
- FAKE "Hawaiian Bread"...!!! - 1 Update
- Best thing about having a good paying job... - 1 Update
| Ed Pawlowski <esp@snet.xxx>: Jan 06 10:59AM -0500 On 1/6/2021 10:06 AM, Cindy Hamilton wrote: > complained. > Because he never does that. > Cindy Hamilton Looking forward to the video! |
| Ed Pawlowski <esp@snet.xxx>: Jan 06 09:53AM -0500 On 1/6/2021 6:30 AM, Cindy Hamilton wrote: > I dropped a piece of paper on the floor and picked it up. > Exciting times in Ann Arbor!!!!!!! > Cindy Hamilton Can we get more details? Did you just bend over or did you squat with your knees? I like to lean on something with one hand while picking up the object with the other. Done wrong you could have a serious back injury. |
| Sheldon Martin <penmart01@aol.com>: Jan 06 12:26PM -0500 On Wed, 6 Jan 2021 08:05:09 -0800 (PST), John Kuthe >You know how many times a day the average woman farts? 10-15. >We are NOT that different! >John Kuthe, RN, BSN Women fart more often than men but they usually exuse themselves to a more private place. Of course I never said anything while fucking a farting woman, I simply attributed her farting because I was fucking her good. |
| Hank Rogers <Nospam@invalid.com>: Jan 06 12:23PM -0600 Cindy Hamilton wrote: > My knees don't work that way anymore. > If you must know, as soon as I bent over, I broke wind. > Cindy Hamilton How long did it take master druce to get there? |
| Hank Rogers <Nospam@invalid.com>: Jan 06 12:26PM -0600 Master Bruce wrote: >> farting woman, I simply attributed her farting because I was fucking >> her good. > You're becoming increasingly disgusting. Is he catching up to you master? |
| Hank Rogers <Nospam@invalid.com>: Jan 06 12:26PM -0600 Sheldon Martin wrote: > more private place. Of course I never said anything while fucking a > farting woman, I simply attributed her farting because I was fucking > her good. Are nuns more gassy than others Popeye? |
| Sheldon Martin <penmart01@aol.com>: Jan 06 02:26PM -0500 On Wed, 6 Jan 2021 11:15:58 -0800 (PST), dsi1 <dsi123@hawaiiantel.net> wrote: >> Yes, it could be. Of course, he was always rather disgusting, so I'm >> not sure. >That's not true. If you check out his early posts, they were mostly normal. HA... you weren't born yet during my early posts. |
| Sheldon Martin <penmart01@aol.com>: Jan 06 02:34PM -0500 On Thu, 07 Jan 2021 06:28:29 +1100, Master Bruce >>> not sure. >>That's not true. If you check out his early posts, they were mostly normal. >How far back? Long, long before he was a ukelele string. |
| Sheldon Martin <penmart01@aol.com>: Jan 06 09:13AM -0500 On Tue, 5 Jan 2021 18:31:39 -0800 (PST), "itsjoannotjoann@webtv.net" >> out of chuck pot roast." What is there still to discuss? :) >It's beef that can sliced, if any is left over, to make sandwiches the next >day. What is there still to discuss? I use pot roast for sandwhiches all the time, when cold it slices easily. |
| Sheldon Martin <penmart01@aol.com>: Jan 06 09:16AM -0500 On Wed, 6 Jan 2021 03:36:30 -0800 (PST), Cindy Hamilton >I eat it cold, sliced, on bread spread with mayo and horseradish. Sometimes >with a thin slice of onion. >Cindy Hamilton Me too, one of my favorite sandwhiches |
| Gary <g.majors@att.net>: Jan 06 12:03PM -0500 On 1/5/2021 10:07 PM, jmcquown wrote: > Or, as I previously proposed, tender chuck roast which is more like > shredded/stringy meat with gravy, spooned over open faced toasted buns > or toasted rolls. A tasty hot beef sandwich, nothing left to discuss. :) That said, a chuck roast slowly roasted in an oven tastes much better than a chuck roast slowly boiled in water which you did. |
| Gary <g.majors@att.net>: Jan 06 12:13PM -0500 Cindy Hamilton wrote: (about beef) > I eat it cold, sliced, on bread spread with mayo and horseradish. Sometimes > with a thin slice of onion. Yum. I like that plan. Sliced deli turkey sandwiches yesterday and will finish today. |
| Sheldon Martin <penmart01@aol.com>: Jan 06 02:14PM -0500 On Wed, 6 Jan 2021 09:53:26 -0800 (PST), Cindy Hamilton >> than a chuck roast slowly boiled in water which you did. >Which is why I use wine when I make pot roast, instead of water. >Cindy Hamilton I use beer... beer/ale works much better with beef. |
| Lucretia Borgia <lucretiaborgia@fl.it>: Jan 06 08:31AM -0400 >home to cook, invite a couple of close friends or family. Spread >newspaper on the picnic table and start opening them. The adults of >course, washed them down with cold beer. In Devon in the UK they had Dungeness crabs and you could buy it in the market already cooked, cleaned and served rather like meat loaf. When they packed it in the pan they filled the centre with roe and coloured meat and the white surrounding it. It looked attractive and was a lovely, lazy way to eat it. You purchased it by the slice. |
| Gary <g.majors@att.net>: Jan 06 12:05PM -0500 Ed Pawlowski wrote: > home to cook, invite a couple of close friends or family. Spread > newspaper on the picnic table and start opening them. The adults of > course, washed them down with cold beer. One should never wash down a good meal with beer. Also...you steamed those crabs live so you had a mess when eating them? That's about as evil as it gets...steaming live crabs. |
| Hank Rogers <Nospam@invalid.com>: Jan 06 12:20PM -0600 Sheldon Martin wrote: >> I love crabs and catfish! Always have. >> John Kuthe, RN, BSN... > Crabs and catfish are the Shit Eaters Of The Sea. But on land, yoose the king Popeye! |
| tert in seattle <tert@ftupet.com>: Jan 06 07:19PM >You should never wash down a good meal with beer. >You should also stop telling people what they shouldn't drink. >Cindy Hamilton whether intentional or not, Gary is an accomplished troll |
| Sheldon Martin <penmart01@aol.com>: Jan 06 08:40AM -0500 On Wed, 6 Jan 2021 03:17:33 -0800 (PST), Cindy Hamilton >> Pulled pork is what dumb southerners do with over cooked pork roasts. >To what temperature do you recommend cooking pork shoulder? >Cindy Hamilton Pork roasts to 170ºF at 350ºF. With all roasts: I use an oven thermometer and a meat thermometer. I also check in a few places with an insta-read thermometer. I set an oven shelf so that the roast is at the center of the oven. I don't often roast pork shoulder, it's better for grinding... for sausage or pattys. My favorite pork roast is a center cut loin on the rib bones with the chine bone removed... but I also roast boneless pork loin, whole ones are usually on sale for under $2 lb, they can weigh ~12 lbs, I'll make 3 roasts from one... good hot but very good cold, sliced thin for sandwhiches. The thought of pulled pork makes me wretch, it's like dog food. |
| Gary <g.majors@att.net>: Jan 06 12:06PM -0500 On 1/2/2021 11:44 AM, cshenk wrote: > portions and the rest will be eaten this week. > For me, this is something old to bring to the New Year. In many > cultures, nothing speaks to prosperity better than an abundance of pork! While your recipe sounds good, there's nothing traditional southern about it. Not even the sauce. |
| Ed Pawlowski <esp@snet.xxx>: Jan 04 10:40AM -0500 On 1/4/2021 10:17 AM, Cindy Hamilton wrote: > What's the practical difference between collecting the smoke and bottling it > versus collecting the smoke on the exterior of your food? > Cindy Hamilton Liquid smoke in moderation is not so bad but a tiny bit too much and it is vile stuff. Smoked meat can be lovely but if the fire is not right can taste of creosote too. That double smoke bacon you see is smoked with wood but is also shot up with liquid smoke too. Has to be done right. |
| Gary <g.majors@att.net>: Jan 06 12:05PM -0500 On 1/5/2021 6:41 PM, Master Bruce wrote: > Tortured factory chicken with ammonia soars served in a broth of > tortured factory chicken with ammonia sores. > And really cheap too! The cheap (on sale) whole chickens or chicken parts have no ammonia sores. You get to see what you're buying. The skins have no sores or cut off parts. Mistreated? Maybe but not necessarily. You should think beyond what PITA tells you. |
| 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. |
| 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/ |
| Gary <g.majors@att.net>: Jan 06 12:03PM -0500 Ed Pawlowski wrote: > the other dominant flavors the roll is just a means to hold it. I've > had them served as dinner rolls and have no interest in eating them like > that. And just for the record, the *original* Hawaiian rolls were sweet. They do make at least one or two different varieties now. One is a dinner roll that's not sweet. |
| Sheldon Martin <penmart01@aol.com>: Jan 06 09:24AM -0500 On Wed, 6 Jan 2021 03:40:28 -0800 (PST), Cindy Hamilton >As much as I want. Sometimes I drive around when I don't need to, >just to burn more gasoline. >Cindy Hamilton Kootchie's 'lectric car is more of a gas guzzler than he thinks. |
| You received this digest because you're subscribed to updates for this group. You can change your settings on the group membership page. To unsubscribe from this group and stop receiving emails from it send an email to rec.food.cooking+unsubscribe@googlegroups.com. |
No comments:
Post a Comment