- real trash cooking and it is delicious - 6 Updates
- I am about to have a Great Dinner! - 1 Update
- Kerry Gold Butter 🤷♀️ - 2 Updates
- Semi OT: Free Range Chickens - 2 Updates
- Gumbo night! - 1 Update
- I found my replacement leather slippers! - 1 Update
- Dinner tonight 9/22/23 - 1 Update
- Breakfast for Lunch - 1 Update
- What a chore! - 4 Updates
- Why don't Americans put butter on their sandwiches? - 6 Updates
Graham <g.stereo@shaw.ca>: Sep 23 07:25PM -0600 On 2023-09-23 5:31 p.m., songbird wrote: >> Good catch. You'd think AI could convert measurements correctly. > imperial gallon vs. american gallon... > songbird (liters make so much more sense... As does the entire metric system. |
Ed P <esp@snet.xxx>: Sep 23 10:30PM -0400 On 9/23/2023 9:25 PM, Graham wrote: >> imperial gallon vs. american gallon... >> songbird (liters make so much more sense... > As does the entire metric system. Hey, we are on the metric system. We just have to wear out all the older rulers and yardsticks first. Where I worked, all out machines and tooling was metric. Any time we hired a new supervisor or maintenance person, they would panic. Then a few weeks later they would never want to go back inches again. Did the US eventually switch over to the metric system totally? We already did, in 1975. The US Code, Title 15, Chapter 6, Subchapter II, 205b declares that the metric system is the preferred system throughout the United States, and requires federal agencies to use the metric system wherever feasible. That's a matter of federal law, which means we're officially a metric nation |
Hank Rogers <hank@nospam.invalid>: Sep 23 09:32PM -0500 dsi1 wrote: >> Bruce >> <https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg> > As it goes - who cares? If it had been asians, it would be extremely important to yoose, Tojo. |
Bruce <Bruce@invalid.invalid>: Sep 24 12:36PM +1000 >throughout the United States, and requires federal agencies to use the >metric system wherever feasible. That's a matter of federal law, which >means we're officially a metric nation But when I ask you how tall you are, you'll say something about feet and inches, not about a metre and centimeters. -- Bruce <https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg> |
Ed P <esp@snet.xxx>: Sep 23 11:46PM -0400 On 9/23/2023 10:36 PM, Bruce wrote: >> means we're officially a metric nation > But when I ask you how tall you are, you'll say something about feet > and inches, not about a metre and centimeters. I'm 175cm, 25cm shorter that what is listed on my drivers license. |
Dave Smith <adavid.smith@sympatico.ca>: Sep 23 11:51PM -0400 On 2023-09-23 11:46 p.m., Ed P wrote: >> But when I ask you how tall you are, you'll say something about feet >> and inches, not about a metre and centimeters. > I'm 175cm, 25cm shorter that what is listed on my drivers license. You are 10 inches shorted than the height on your drivers license? My license says I am 185 cm and I don't think I have shrunk because I still have to remember to duck a bit when I walk under the joists in the upper part of my basement. |
Michael Trew <michael.trew@att.net>: Sep 23 11:47PM -0400 On 9/23/2023 4:27 PM, Bruce wrote: >>>>> to the extend that I usually just don't buy meat. Plus, I don't >>>>> really like to deal with raw meat anyway. >> Julie's secret lovechild. Perhaps we can call her "Gary UK" now? > Is it weird not to like dealing with corpses? I do like to eat chicken, but the smell of raw chicken is unpleasant, and the texture is slimy. Red meat isn't as bad to deal with, but I don't care much for it. |
Michael Trew <michael.trew@att.net>: Sep 23 11:31PM -0400 On 9/23/2023 5:48 PM, Thomas wrote: > Not really > true. If you knew how to cook or bake you would know this and also > the reason to buy unsalted butter. I must disagree. I've done my share of baking, and I've never found a use for unsalted butter. Just reduce the salt in your baking recipe a bit when using salted butter. Salted butter is a lifesaver with overly sweet things, such as butter-cream frosting. It takes something cloyingly sweet and makes it substantially better. |
Dave Smith <adavid.smith@sympatico.ca>: Sep 23 11:45PM -0400 On 2023-09-23 11:31 p.m., Michael Trew wrote: > bit when using salted butter. Salted butter is a lifesaver with overly > sweet things, such as butter-cream frosting. It takes something > cloyingly sweet and makes it substantially better. As I understand it, the reason for using unsalted butter when baking is that the salt content varies a lot. I have long had a preference for unsalted butter. We tend to buy salted butter when it is on sale at a good price. I definitely notice the saltiness when I have it on vegetables or breads. I can't say that I really notice it in baking. |
Michael Trew <michael.trew@att.net>: Sep 23 11:23PM -0400 On 9/23/2023 1:58 PM, Dave Smith wrote: > ago I needed one to change the cartridge on my shower faucet. I had the > cartridge but couldn't unscrew the retaining screw. The plumber and hus > helper stopped on their way to a job.... $40 cash. Yes. I can usually do little (and even larger) jobs by myself. I had to sweat a fair bit of copper pipe for both the boiler and the water lines when fixing my house up. For some reason, tree roots get into the terra-cotta sewer line, and I have to call someone to snake it out every couple of years. It's really a drag. I'm afraid it's going to eventually collapse. |
Michael Trew <michael.trew@att.net>: Sep 23 11:26PM -0400 On 9/23/2023 5:00 PM, Cindy Hamilton wrote: > This wasn't _a_ plumber. It was a plumbing company. The guy > who showed up at the house was an employee--not in a position to > do any negotiating. Oh, I've never called one of those. A local one is called "Gillece". Normally those types rip you off, so I don't trust any of them. I found the current plumber by asking around for someone reliable and affordable. |
Michael Trew <michael.trew@att.net>: Sep 23 11:21PM -0400 On 9/23/2023 6:08 PM, cshenk wrote: > 4 oz peeled shrimp (smaller count) > 1 ts 'Cajun seasoning' (Tony Cachachere sp?) > 1.5 cups cooked rice Thanks, that might just hit the spot tomorrow or Monday, instead of the pot of chili that I was planning. Maybe a few alterations. I just so happen to have a few fresh chili's to use up. I don't think I've ever made shrimp stock, but I have shell-on shrimp in the deep freezer. Would you think it a problem to cook washed rice in the gumbo, rather than adding cooked rice? |
Michael Trew <michael.trew@att.net>: Sep 23 11:15PM -0400 On 9/23/2023 12:21 PM, jmcquown wrote: > The climate in most of the Hawaiian islands is around what Carol > mentioned. Temperate, year round. It does not get terribly cold, does > not get terribly hot(unless one is fleeing from an erupting volcano). LOL! Sophia wants to know what is so funny. :) > But living in Hawaii is extremely expensive. > Jill I'd imagine... quite a premium on real estate, and so many things must be flown or barged in from quite a distance away. |
Michael Trew <michael.trew@att.net>: Sep 23 11:10PM -0400 >> How does one get a hold of slimy/slippery raw chicken and rip it into >> pieces? I can't imagine doing so without a knife. > It's not raw, it's boiled and then it will shred easily. I thought Jill mentioned putting raw chicken into the casserole, but I might be thinking of another post or poster recently. > But I don't see how sauce > can cling any better to shredded chicken vs. cubed chicken unless the shreds > are super long. Might just be the texture. |
Michael Trew <michael.trew@att.net>: Sep 23 11:06PM -0400 On 9/23/2023 6:37 PM, Hank Rogers wrote: > When will you realize that squirts seeks only attention, similar to > kuth? Just praise the shit he posts, or partake in his frequent quiz > shows, if you wish, and move on. Kuthe is just sad most of the time. SOS meals and posts. I'm well over that. Steve is a new variety of crazy each time. |
Thomas Joseph <jazeev1234@gmail.com>: Sep 23 07:12PM -0700 On Saturday, September 23, 2023 at 6:53:05 PM UTC-4, Bruce wrote: > > I'm not sure my efforts don't have the opposite effect. > > It will be good because it's food > It will be good because those beans will make for some most excellent flatus. Can you kindly blow a huge fart my way? Wish I could do that for you Bruce, but my fart trumpet has been silent for some time. They are all squeakers. No boomers. Why? I'll tell you why. Because I have some kind of obstruction in my anal canal - could be a highly enlarged prostate (I mean more than usual) - that makes it impossible for full turds to come through. I may have to crap 4 times a day because the previous evacuations were not complete. I felt the tumor/bump/whatever a few days ago when I inserted a soapy finger up my ass in the shower. I gave it a bit of a massage. But I don't like going up there. I may see a doctor at some point. But I have little to zero faith in them and we all have to die one day, so until I'm entirely blocked up I'll see if I can ride it out. It does piss me off though - the whole thing - because 8 years ago when it first started I visited 3 different doctors and got three different opinions from each, although I wouldn't say they were actual opinions, more like statements designed to get me out of their office, "And don't come back till it gets so bad that even the worst doctor can see what it is." I'm telling you, a lot of idiots graduate from college. It's that way with a lot of stuff, you almost have to hope it gets worse so they can see what you've got. Sure, taking a good fulsome shit is magnificent. But blowing huge dry fart is also nice, in some ways even better. I'd love to blow a full one minute fart. Not a long segment of farts, I'm talking about one single fart all by itself booming out at full range but taking a full minute to do it. Oh man that would be nice. |
Bruce <Bruce@invalid.invalid>: Sep 24 12:23PM +1000 On Sat, 23 Sep 2023 19:12:27 -0700 (PDT), Thomas Joseph >On Saturday, September 23, 2023 at 6:53:05 PM UTC-4, Greg Sorrow wrote: >> It will be good because those beans will make for some most excellent flatus. Can you kindly blow a huge fart my way? >Wish I could do that for you Bruce Are you really that simple that you thought I posted that? :) |
Thomas Joseph <jazeev1234@gmail.com>: Sep 23 07:38PM -0700 On Saturday, September 23, 2023 at 10:24:09 PM UTC-4, Bruce wrote: > >> It will be good because those beans will make for some most excellent flatus. Can you kindly blow a huge fart my way? > >Wish I could do that for you Bruce > Are you really that simple that you thought I posted that? :) Yes, I considered you may have said it for laughs. I don't post here much anymore and am out of the "Greg Sorrow or Bruce?" game. Besides, even if you didn't post it, it was and is one of my favorite topics and even if I knew it was Mr. Sorrow instead of you I still would have responded as I did. Yes, I can usually tell the diff between you and Sorrow - as well as other forgery type posts in this group. But it is not my duty nor my inclination to make a guessing game out of it, especially with a topic so dear to my heart - farts, along with turds, foul odors and other distasteful stuff that tends to bring out the truth in people. Just as Father Flannigan the founder of Boys Town said, "There is no such thing as a bad boy", I say the same about foul odors. Even the stinkiest among them are a luxury because "you have to be alive to smell them." Unless after we're dead the smells become even stronger until we ourselves blend down into the everlasting sewer of stench, becoming a part of what life is all about, the raw and regal stench of death. |
Bruce <Bruce@invalid.invalid>: Sep 24 12:48PM +1000 On Sat, 23 Sep 2023 19:38:52 -0700 (PDT), Thomas Joseph >> Are you really that simple that you thought I posted that? :) >Yes, I considered you may have said it for laughs. I don't post here >much anymore and am out of the "Greg Sorrow or Bruce?" game. Well, as a general rule, talk about farts and anuses comes from Hank or from his groupies, Bryan and Greg. Of those 3, only Greg posts under other people's names, so mystery solved :) -- Bruce <https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg> |
Bruce <Bruce@invalid.invalid>: Sep 24 11:20AM +1000 On Sat, 23 Sep 2023 21:00:14 -0400, jmcquown <j_mcquown@comcast.net> wrote: >> your "fried" is toast. >> songbird >Bruce relying on AI to translate what "Americans" eat is a major failing. Here's another interesting tidbit. Q: What kind of name is McQuown? A: McQuown is a Scottish surname that is derived from the Gaelic name Mac Eoghain, which means "son of Eoghain". Eoghain is a Gaelic name that means "son of Eochaidh", which in turn means "horse-like". So if I understand correctly, your full name is Jill Son of Horse-Like. Isn't that interesting? |
songbird <songbird@anthive.com>: Sep 23 09:34PM -0400 Ed P wrote: ... > do the bread and close it. > Similar to this > https://tinyurl.com/mr2me96u oh, that's a whole different kettle of fish... songbird |
songbird <songbird@anthive.com>: Sep 23 09:29PM -0400 Bruce wrote: ... > I've never had butter that I thought was rancid or off. sometimes we've had it go off a little and it smells of blue cheese more than anything else. when you fill it a pound at a time and leave it alone for too long that can happen. songbird |
songbird <songbird@anthive.com>: Sep 23 09:32PM -0400 Bruce wrote: ... > and flavor to the sandwich, just like butter. > So, some Americans choose to put butter on their bread, and some > don't. It's up to each person to decide what they like best. i'm embarrassed that i spelt friend and fried. snogbread |
Bruce <Bruce@invalid.invalid>: Sep 24 11:41AM +1000 On Sat, 23 Sep 2023 21:29:18 -0400, songbird <songbird@anthive.com> wrote: >of blue cheese more than anything else. > when you fill it a pound at a time and leave it alone >for too long that can happen. I'm sure it can go off if you wait long enough, but I've never tasted it off. -- Bruce <https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg> |
Bruce <Bruce@invalid.invalid>: Sep 24 11:42AM +1000 On Sat, 23 Sep 2023 21:32:08 -0400, songbird <songbird@anthive.com> wrote: >> So, some Americans choose to put butter on their bread, and some >> don't. It's up to each person to decide what they like best. > i'm embarrassed that i spelt friend and fried. When did you do that and what's wrong with that, Gons Drib? -- Bruce <https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg> |
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