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Digest for rec.food.cooking@googlegroups.com - 25 updates in 11 topics

Comments (0) | Saturday, October 25, 2014

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Dave Smith <adavid.smith@sympatico.ca>: Oct 25 08:38PM -0400

On 2014-10-25 19:52, sf wrote:
>> Celine Dion... seems out of character compared to most other aspects
>> of Canada.
 
> The provincial from Tasmania is calling Canada a small country.
 
I had assumed that he was referring to the population.
Dave Smith <adavid.smith@sympatico.ca>: Oct 25 08:51PM -0400

>> the land mass influence artistic output?
 
> Merely an illustration of sparse populations that still produce
> talent.
 
Having lived in cities and in a rural area, I came to the conclusion
that there there is a lot more talent per capita in rural areas than in
places with denser populations. While larger countries may produce
greater numbers and cities provide venues for those who want to perform,
and those who want to be in the audience, people in rural areas tend to
spend more time on their own artistic interests rather than feeding off
the talent of others. When I moved out here I hooked up with a bunch of
guys that used to get together every week got guitar. A childhood friend
whose parents moved to a farm at an earlier age did the same and ended
up as a professional musician. The east coast has produced a number of
great musicians.
Jeßus <none@all.org>: Oct 26 12:15PM +1100

On Sat, 25 Oct 2014 20:38:28 -0400, Dave Smith
>>> of Canada.
 
>> The provincial from Tasmania is calling Canada a small country.
 
>I had assumed that he was referring to the population.
 
Well... it would be obvious to any normal person. It's not like many
land masses seek out a career in the entertainment field, do they?
Jeßus <none@all.org>: Oct 26 12:15PM +1100


>You must hear Stan - everyone still gathers for a folk festival in his
>honour, gone too many years, too young, something like Harry Chapin.
 
>http://www.youtube.com/watch?v=ZIwzRkjn86w
 
Thanks, I enjoyed that.
Doris Night <goodnightdoris@yahoo.ca>: Oct 25 07:06PM -0400

>cooked in stock and with a sauted onion but it still tastes like
>quinoa. I'd like to use it as a side dish to something like roasted
>chicken. Any suggestions are appreciated - Mike
 
I make a quinoa salad with yellow peppers, red onions, halved cherry
tomatoes, baby spinach leaves, scallions, basil, chickpeas, and feta
cheese. Dress with olive oil and balsamic vinegar. It goes with
anything and the leftovers keep very well.
 
I just cook the quinoa in water - there's enough other stuff in the
salad that you don't need to flavour it with stock.
 
Doris
Kalmia <tweeny90655@mypacks.net>: Oct 25 04:39PM -0700

On Saturday, October 25, 2014 2:59:12 PM UTC-4, Mike wrote:
> cooked in stock and with a sauted onion but it still tastes like
> quinoa. I'd like to use it as a side dish to something like roasted
> chicken. Any suggestions are appreciated - Mike
 
I've been using it with steel cut oats, some dried fruit ....makes a good b'fast.
Nancy2 <ellorysgirl@gmail.com>: Oct 25 05:01PM -0700

I can't get past the fact that from what I remember from being a youngster on a farm and raising
chickens, the way quinoa smells is just like how chicken feed smells. I cooked it once, and that
was enough to totally turn me off it forever.
 
N.
Doris Night <goodnightdoris@yahoo.ca>: Oct 25 08:24PM -0400

On Sat, 25 Oct 2014 16:39:51 -0700 (PDT), Kalmia
>> quinoa. I'd like to use it as a side dish to something like roasted
>> chicken. Any suggestions are appreciated - Mike
 
>I've been using it with steel cut oats, some dried fruit ....makes a good b'fast.
 
That reminds me - I always cook extra quinoa, and save it to use in
pancakes. No specific recipe - just throw it in some pancake batter
and cook as usual. Gives the pancakes a slight crunch.
 
Doris
Dave Smith <adavid.smith@sympatico.ca>: Oct 25 08:41PM -0400

On 2014-10-25 20:01, Nancy2 wrote:
> chickens, the way quinoa smells is just like how chicken feed smells. I cooked it once, and that
> was enough to totally turn me off it forever.
 
>LOL That is how I used to feel about the green bean casserole that is
the trademark side dish for an American Thanksgiving. It always reminds
me of a trip to my mother's uncle's farm and helping him slop the pigs.
Jeßus <none@all.org>: Oct 26 12:11PM +1100

On Sat, 25 Oct 2014 20:41:54 -0400, Dave Smith
 
>>LOL That is how I used to feel about the green bean casserole that is
>the trademark side dish for an American Thanksgiving. It always reminds
>me of a trip to my mother's uncle's farm and helping him slop the pigs.
 
I went through my quinoa phase several years ago. Eventually came to
the conclusion it wasn't worth continuing with, I didn't exactly hate
it but never exactly loved it either.
"cshenk" <cshenk1@cox.net>: Oct 25 07:43PM -0500

pltrgyst wrote in rec.food.cooking:
 
> cast iron pan, without inducing uneven cooking?
 
> We need at least 12 slices for the two of us...
 
> -- Larry
 
8 slices. Thats enough for most normal 2 adults.
 
--
"Pete C." <auxReMoVe34@wpnet.us>: Oct 25 07:53PM -0500

sf wrote:
> wrote:
 
> > Rack and (forced) convection oven, the same way I do meatballs.
 
> Does that mean the meatballs brown as if they'd been fried?
 
They do get a decent "crust", not sure if quite the same as fried, but
pretty close if I bake them at 400F.
"cshenk" <cshenk1@cox.net>: Oct 25 08:06PM -0500

Ed Pawlowski wrote in rec.food.cooking:
 
 
> http://www.allamericancanner.com/Ocd4240.htm
 
> Made in the USA too. Been using it for many years whenever I need a
> large flat surface.
 
My cast iron is almost sure to be USA as well. I got the big pan when I
was about 18 off a lady who I now realize is the age I am. She got it
used during the depression era as a wedding gift.
 
A reasonable estimate it is it at least 100 years old. There are no
markings left other than something enigmatic under the handle.
 
--
Jeßus <none@all.org>: Oct 26 12:01PM +1100

On Sat, 25 Oct 2014 17:32:07 -0700 (PDT), Bryan-TGWWW
 
>Now, I'm eating this stuff:
>http://en.wikipedia.org/wiki/Shropshire_Blue
 
>Strangest damned cheese I've ever tasted, but it is at the same time, appealing.
 
I love blue cheeses, and most other real (not processed) cheeses for
that matter. The only one that has truly defeated me was gorgonzola...
just too strong, even for me.
sf <sf@geemail.com>: Oct 25 05:53PM -0700

On Sat, 25 Oct 2014 18:36:46 -0400, Dave Smith
> after a 9 month battle with cancer. She had been our paper girl and
> baby sitter. When our niece came to visit we hooked them up and they
> became good friends and had kept in touch all these years.
 
How sad when someone so young dies.
 
--
 
Never trust a dog to watch your food.
Dave Smith <adavid.smith@sympatico.ca>: Oct 25 09:00PM -0400

On 2014-10-25 20:53, sf wrote:
>> baby sitter. When our niece came to visit we hooked them up and they
>> became good friends and had kept in touch all these years.
 
> How sad when someone so young dies.
 
Seems young, but she was 48. She was just a kid when we moved here. She
was always a very nice kid, and a nice woman, and really good looking.
She had pretty well been sent home to die 6 weeks ago and her parents
moved into her house to look after her.
Jeßus <none@all.org>: Oct 26 11:58AM +1100

>only ever owned female cats. Yikes! Males spray and fight and create
>huge vet bills (abscesses), etc. That is why I haven't owned a cat in
>over 25 yrs.
 
I have two female cats, one or the other is usually in my lap when I'm
here at the computer (as Annie is right now). But I have been
considering getting a male cat, in particular a Bengal, rather than
another female. Not all males are a PITA, but they can be, as you know
and basically the reason I haven't had one myself so far. But I'm
willing to give it a try now.
 
 
>As for calling cats "vermin", how is a feral cat that preys on
>farmyard stock any different than a fox or whatever predator?
 
I didn't explain myself properly there. I just tire of the demonising
that goes on specifically with cats, like they get singled out from
other non-native predators. No doubt you've heard phrases such as "the
only good cat is a dead cat". That sort of thing. I just hate that as
it's not true of all cats and ignores their good attributes. I'm well
aware of the damage to wildlife that they can cause.
 
I have more trouble here from wild and domestic dogs than anything
else, and we do have feral cats here. I lost a lamb a couple of weeks
ago when two dogs attacked my flock, I did manage to kill the german
shepard at least - the wolf hound got away as I only had two rounds in
my rifle. I did manage to track down the owners though, I hope for
their sakes they can keep their wolfhound restrained in future,
otherwise they're going to have a big problem with me.
 
>very last attempt, the cat grabbed yet another chick in its jaws and
>skidaddled. The farmer went for his gun. Needless to say, this
>pretty much halted the banty chick predation.
 
Yep, in that case there is no other option. I'd do the same with my
cats or dog if they did that - or at least I would if I couldn't come
up with another solution.
Ed Pawlowski <esp@snet.net>: Oct 25 08:47PM -0400

On 10/25/2014 5:18 PM, Bryan-TGWWW wrote:
 
> https://www.youtube.com/watch?v=u8hLc_nqx8g
 
> https://www.youtube.com/watch?v=pkae0-TgrRU
 
> --Bryan
 
If you say so. I had to Google him to find out who he was.
Dave Smith <adavid.smith@sympatico.ca>: Oct 25 08:43PM -0400

On 2014-10-25 20:03, notbob wrote:
> them at farmer's mkts, and now, a health food store. Not sure if they
> are the real deal. What makes good cheddar curds?
 
> BTW, what goes best with poutine? A white or a red?
 
Crestor
sf <sf@geemail.com>: Oct 25 05:44PM -0700

On Sat, 25 Oct 2014 12:16:24 -1000, dsi1
> > home. :)
 
> I'll have to make me up some biscuits. OTOH, I like biscuits and jam
> more than with gravy.
 
AFAIC, biscuits from a tube are perfect for biscuits and gravy. I
want my home made biscuits to shine, not to be covered up by gravy.
 
--
 
Never trust a dog to watch your food.
sf <sf@geemail.com>: Oct 25 05:00PM -0700

On Sat, 25 Oct 2014 12:14:23 -1000, dsi1
 
> I'm ashamed to call a professional for my paltry paper-shredding needs.
> If I had 80 boxes of docs, I'd gladly call one of these people. I also
> want to give my friend some work cause I'm a nice guy.
 
No problem, just wanted to give you a heads up that there's an easier
and safe way to dispose of sensitive materials.
 
--
 
Never trust a dog to watch your food.
Ed Pawlowski <esp@snet.net>: Oct 25 08:39PM -0400

On 10/25/2014 5:32 PM, Brooklyn1 wrote:
 
 
> Nothing to do with cheapness... I hate waste... and using that junk
> mail paper is no more effort than stapling a stack for the
> recyclables bin.
 
Every shipment at work has a couple of papers. One is used once and is
in good as new condition. The half with the customer name and
information is shredded, but the other half gets cut up and is used for
note paper. Sure, we buy plenty of pads, but this keeps it to a minimum.
lucretiaborgia@fl.it: Oct 25 09:19PM -0300

>>Australia 7682 + sq km
 
>I was referring to population, obviously. Since when would the size of
>the land mass influence artistic output?
 
Merely an illustration of sparse populations that still produce
talent.
lucretiaborgia@fl.it: Oct 25 09:24PM -0300

On Sat, 25 Oct 2014 20:20:50 -0400, S Viemeister
>> honour, gone too many years, too young, something like Harry Chapin.
 
>> http://www.youtube.com/watch?v=ZIwzRkjn86w
 
>I like Chapin, but I like Rogers more.
 
Harry came here shortly before he was killed, I decided to go to the
matinee because it was a couple of hours drive away. There were only
ten of us, he still performed and what an afternoon we had, talk about
private audience :)
 
Anytime I try to pick my favourite Rogers or Chapin number, I'm
defeated :)
sf <sf@geemail.com>: Oct 25 04:50PM -0700

On Sun, 26 Oct 2014 09:42:33 +1100, JohnJohn <John@John.invalid>
wrote:
 
 
> >Just curious - What part of Australia are you in now and how long have
> >you lived there?
 
> 3 years on the mainland, East Coast. That's after 5 years in Tasmania.
 
Thanks
 
--
 
Never trust a dog to watch your food.
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Digest for rec.food.cooking@googlegroups.com - 25 updates in 5 topics

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jinx the minx <jinxminx2@yahoo.com>: Oct 25 11:11PM


>> I shred *after* I use junk mail paper. I have a shredder but mostly I
>> snip with scissors.
 
> Due to HIPPA regs, scissors just ain't gonna cut it. :-)
 
You've already violated HIPAA, not "HIPPA", by letting your friend see the
documents in the first place.
--
jinx the minx
dsi1 <dsi100@yahoo.com>: Oct 25 04:18PM -0700

On Saturday, October 25, 2014 1:11:35 PM UTC-10, Jinx the Minx wrote:
> documents in the first place.
> --
> jinx the minx
 
The guy works for me so seeing the patients and records seems to be unavoidable.
Kalmia <tweeny90655@mypacks.net>: Oct 25 04:56PM -0700

On Saturday, October 25, 2014 2:42:38 PM UTC-4, dsi1 wrote:
> > "Reduce, reuse, recycle."
 
> > N.
 
> I'm in the process of scanning my records so I have a lot paper I need to get rid of. The OCD Chinese guy that's helping me wants to save that paper to use for scratch but the idea of leaking patient's names out there is a very scary one. Everything needs to go into the shredder. If I could, I'd rather burn it all. Nice paper though! :-)
 
After I shred, it goes into a brown paper bag marked OFFICE PAPER, tape it shut, and it is accepted by my recycling outfit. Wow - I"m glad I can at least recyck all those @$#% glossy political flyers. Must've received a dozen today.
Sky <skyhooks@sbcglobal.net>: Oct 25 06:14PM -0500

On 10/25/2014 5:44 PM, Dave Smith wrote:
 
>>> Do you ever have gravy on mashed potatoes?
 
>> Yum, is all I can say...
 
> Even better on french fries.
 
And even on mashed potatoes, too ;)
 
Sky
"cshenk" <cshenk1@cox.net>: Oct 25 06:33PM -0500


> >> Looks great!
 
> > Apparently it goes really well with french fries, too.
 
> And fried onion rings :)
 
Yum! I like this recipe. Simple and what i like.
 
--
Jeßus <none@all.org>: Oct 26 10:41AM +1100

On Sat, 25 Oct 2014 18:44:06 -0400, Dave Smith
 
>>> Puke.
 
>> I'm curious about Poutine and want to try it some day.
 
>That stuff is a heart attack on a plate.
 
Sounds like it'll fit into my normal eating habits perfectly then :)
 
>beef gravy, make some real french fries and serve them with the
>gravy on the side, or you can pour it over top. Poutine should be
>made with chicken gravy.
 
Thanks Dave, one of my weak points with cooking is deep frying - I
never seem to do that and actually gave away an electric deep fryer I
had due to lack of use... I think I only used it once or twice. But no
problem, I can use a big pot and will get some suitable oil to do so
(I only have EVOO).
Noted on the chicken gravy - which I do make frequently.
 
Of course, my French fries will need some practice first, due to my
lack of experience.
Jeßus <none@all.org>: Oct 26 10:44AM +1100


>>>> Gravy on french fries is delicious.
 
>>Do you ever have gravy on mashed potatoes?
 
>Nope, don't like gravy even on meat.
 
Even real gravy, not made out of a packet?
Just checking, because I agree packet gravy at least is gross :)
Brooklyn1 <gravesend10@verizon.net>: Oct 25 07:55PM -0400

>>and serve them with the gravy on the side, or you can pour it over top.
>> Poutine should be made with chicken gravy.
 
>You've forgotten the cheese !
 
I always thought it was pootang.
S Viemeister <firstname@lastname.oc.ku>: Oct 25 07:01PM -0400


> Precisely, there was argument at the time over Elizabeth I or II
 
Which may well be the reason I've never seen a post box with "E II R" on
it...
Jeßus <none@all.org>: Oct 26 10:31AM +1100

On Sat, 25 Oct 2014 18:41:21 -0400, Dave Smith
>> Celine Dion... seems out of character compared to most other aspects
>> of Canada.
 
>I will assume that you mean small in population.
 
Yes.
 
>Sorry about Bieber.
 
:)
 
>I never understood Nickelback. What's wrong with Celine Dion?
 
One of the many so-called great vocalist with technically good voices,
but that's about it. Her material is derivative, bores me to tears and
empty of genuine emotion. Commercial pap, in other words.
 
Most of the best vocalists out there have technically terrible singing
abilities, take Neil Young or Jim Hendrix, for example. IMO, of
course.
 
>We take
>credit for Neil Young, Joanie Mitchell and Gordon Lightfoot. We have
>some other greats who didn't seem to make it as big internationally.
 
I liked Neil Young and Joanie Mitchell, nothing against Gordon
Lightfoot but he's not my 'cup of tea'.
 
>Out forte (fortay or fort?) seeems to be comedians.
 
Sadly, Australia's forte in the entertainment field appears to be...
nothing at all, these days.
Jeßus <none@all.org>: Oct 26 10:48AM +1100


>Her representative still and all. I don't remember that although I
>listen to much RN and see on the list are several programmes about
>him, so will be more up to speed after I listen to the podcasts.
 
Yes, there would be a lot out there right now, as Gough passed away
only a few days ago. He was our last true statesman and our equivalent
to JFK, in many ways. Opinion on his legacy is highly divided, as
you'd probably expect. But he was truly a great man who brought about
massive change. They don't make them like that any more.
sf <sf@geemail.com>: Oct 25 04:52PM -0700

> real auditory horrors that are very prominent... Biebel, Nickleback,
> Celine Dion... seems out of character compared to most other aspects
> of Canada.
 
The provincial from Tasmania is calling Canada a small country.
 
--
 
Never trust a dog to watch your food.
sf <sf@geemail.com>: Oct 25 04:54PM -0700

On Sat, 25 Oct 2014 18:41:21 -0400, Dave Smith
 
> I will assume that you mean small in population. Sorry about Bieber.
> I never understood Nickelback.
 
Who is Nickelback?
 
> What's wrong with Celine Dion?
 
Absolutely nothing.
 
> credit for Neil Young, Joanie Mitchell and Gordon Lightfoot. We have
> some other greats who didn't seem to make it as big internationally.
> Out forte (fortay or fort?) seems to be comedians.
 
All good.
 
--
 
Never trust a dog to watch your food.
Jeßus <none@all.org>: Oct 26 10:55AM +1100

>>of Canada.
 
>Now how about my fave Stan Rogers, or K D Lang, Neil Young, Diana
>Krall, Jill Barber to name just a few ?
 
Heh :) I like Neil Young, don't know Stan Rogers or Jill barber and am
mostly ambivalent about Diana Krall.
 
KD Lang... OMG. I forgot about her and sorry to say I absolutely
*loathe* her with a passion - but that's more to do with her
personally and not her music as such - but I can't listen to her music
because of it. I had an ex who was highly influential in forming my
opinion on her, but that's another story.
Sky <skyhooks@sbcglobal.net>: Oct 25 06:00PM -0500

On 10/25/2014 4:28 PM, notbob wrote:
> and you will get half sheets. Not exact matching sheets, but close
> enough. Make sure you are tearing exactly in the middle of the whole
> sheet. The faster you tear, the better. ;)
 
Excellent suggestion! Bounty paper towels work well when torn in
quarters, thirds, and more. Even short 1" strips come in handy when
folded and used with Scotch tape as make-shift bandages.
 
Sky
dsi1 <dsi100@yahoo.com>: Oct 25 04:30PM -0700

On Saturday, October 25, 2014 11:28:24 AM UTC-10, notbob wrote:
> enough. Make sure you are tearing exactly in the middle of the whole
> sheet. The faster you tear, the better. ;)
 
> nb
 
Oddly enough paper towels, and most paper in general, has a grain running in one direction. Paper will tear easier along the grain. If you tear across the grain you get a much more ragged edge.
Kalmia <tweeny90655@mypacks.net>: Oct 25 04:38PM -0700

On Saturday, October 25, 2014 5:28:24 PM UTC-4, notbob wrote:
> enough. Make sure you are tearing exactly in the middle of the whole
> sheet. The faster you tear, the better. ;)
 
> nb
 
Been doing this for years. Only, I am partial to Viva. They will even make it thru a wash and still have their oomph.
"Cheri" <cherig3@newsguy.com>: Oct 25 04:53PM -0700

"Kalmia" <tweeny90655@mypacks.net> wrote in message
news:5af8b875-fc45-4779-b478-
> Been doing this for years. Only, I am partial to Viva. They will even
> make it thru a wash and still have their oomph.
 
I like Viva too.
 
Cheri
"l not -l" <lallin@cujo.com>: Oct 25 11:19PM


> No rack, 325 degrees in convection oven. Perfect every time!
> --
> Bill_n
 
No rack, no oven, 3 strips, in a cast iron skillet on the stovetop - perfect
every time. That's what works for me, at least since there are no longer 4
people in the home.
lucretiaborgia@fl.it: Oct 25 08:35PM -0300

On Sat, 25 Oct 2014 18:24:05 -0400, Dave Smith
>>>> if you then do that to them :)
 
>>> Gravy on french fries is delicious.
 
>Do you ever have gravy on mashed potatoes?
 
Nope, don't like gravy even on meat.
"l not -l" <lallin@cujo.com>: Oct 25 11:38PM

> iron pan, without inducing uneven cooking?
 
> We need at least 12 slices for the two of us...
 
> -- Larry
 
I use a skillet now that it is just me; but, I only eat 3 slices when I eat
bacon, unless it's jowl bacon, which has much shorter slices, then I might
eat 5 or 6. When there were four of us in the home, 12 slices would feed
all four of us and was easily accommodated on my cast iron griddle.
lucretiaborgia@fl.it: Oct 25 08:41PM -0300

>real auditory horrors that are very prominent... Biebel, Nickleback,
>Celine Dion... seems out of character compared to most other aspects
>of Canada.
 
Now how about my fave Stan Rogers, or K D Lang, Neil Young, Diana
Krall, Jill Barber to name just a few ?
lucretiaborgia@fl.it: Oct 25 08:42PM -0300


>>>Gravy on french fries is delicious.
 
>>Puke.
 
>I'm curious about Poutine and want to try it some day.
 
You can have my share and welcome :)
lucretiaborgia@fl.it: Oct 25 08:44PM -0300

On Sat, 25 Oct 2014 18:44:06 -0400, Dave Smith
>time you have some good leftover beef gravy, make some real french fries
>and serve them with the gravy on the side, or you can pour it over top.
> Poutine should be made with chicken gravy.
 
You've forgotten the cheese !
lucretiaborgia@fl.it: Oct 25 08:49PM -0300

>Noted on the chicken gravy - which I do make frequently.
 
>Of course, my French fries will need some practice first, due to my
>lack of experience.
 
EVOO is not really your best oil for deep frying, too high a temp
spoils it, try something like a canola oil.
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"Nunya Bidnits" <nunyabidnits@eternal-september.invalid>: Oct 25 04:40PM -0500


> I can do bacon jes fine in a skillet. The secret is, use a low temp
> and take yer time. Hot and fast is no way to cook bacon.
 
> nb
 
In a skillet, I agree. Too hot a pan and the bacon gets overdone in the
center and raw on the edges unless you fuss with it a lot. In baking pans I
go somewhere between 325 and 350F. I try to pull it just as it starts to
foam and it helps to rotate the pan once during cooking since I don't have
convection.
 
MartyB
 
MartyB.
"cshenk" <cshenk1@cox.net>: Oct 25 05:18PM -0500

Sqwertz wrote in rec.food.cooking:
 
> with paper towels the tops of the bacon using either method.
 
> So now you know. Give up your rack, Jill! <cough>
 
> -sw
 
Nope, sorry. Cast iron on the stove for me. Lift it out and use the
'drippins' for the next dish.
 
--
pltrgyst <nntp@xhost.org>: Oct 25 06:48PM -0400

On 10/25/14, 6:18 PM, cshenk wrote:
 
> Nope, sorry. Cast iron on the stove for me....
 
And how many thick slices can you fit at one time in your largest cast
iron pan, without inducing uneven cooking?
 
We need at least 12 slices for the two of us...
 
-- Larry
pltrgyst <nntp@xhost.org>: Oct 25 06:49PM -0400

On 10/25/14, 2:05 PM, Sqwertz wrote:
> towels to sponge off the fat on the bottom. But you still need to dab
> with paper towels the tops of the bacon using either method.
 
> So now you know. Give up your rack, Jill! <cough>
 
She might, but I won't. 8;)
 
You can also place the bacon on a sheet of aluminum foil atop the rack,
cut a few slits in it for the fat to run down into the pan, and avoid
anything being burnt onto either the rack or the pan. I stopped doing
that a long time ago, though.
 
IMO, bacon on the rack stays flatter and the underside is crisper. And
those advantages are amplified as the slices get thicker. And I think I
also get more bacon fat, with fewer fat-absorbing particles to be filtered.
 
A ten minute soak upside down in the sheet pan, and the rack and pan
clean-up is nothing.
 
But to each his own ... it's all bacon!
 
-- Larry
sf <sf@geemail.com>: Oct 25 03:48PM -0700

> and you will get half sheets. Not exact matching sheets, but close
> enough. Make sure you are tearing exactly in the middle of the whole
> sheet. The faster you tear, the better. ;)
 
How do you think they got the idea to make half sheets?
 
 
--
 
Never trust a dog to watch your food.
JohnJohn <John@John.invalid>: Oct 26 09:42AM +1100

>> you have in the US, let alone in England.
 
>Just curious - What part of Australia are you in now and how long have
>you lived there?
 
3 years on the mainland, East Coast. That's after 5 years in Tasmania.
 
--
JohnJohn
JohnJohn <John@John.invalid>: Oct 26 09:44AM +1100


>Now, that wouldn't surprise me. In the recent past he's certainly
>claimed to be residing in Australia. But he sure seems to know nothing
>about what is actually like to live here.
 
Wrong, I just don't always agree with you. And I'm in Australia, by
the way.

 
--
JohnJohn
JohnJohn <John@John.invalid>: Oct 26 09:46AM +1100

On Sat, 25 Oct 2014 18:41:21 -0400, Dave Smith
>I never understood Nickelback. What's wrong with Celine Dion? We take
>credit for Neil Young, Joanie Mitchell and Gordon Lightfoot. We have
>some other greats who didn't seem to make it as big internationally.
 
Kate & Anna McGarrigle.
 
--
JohnJohn
Dave Smith <adavid.smith@sympatico.ca>: Oct 25 06:36PM -0400

I had to go to a funeral today ;-( Our neighbour's daughter died
after a 9 month battle with cancer. She had been our paper girl and
baby sitter. When our niece came to visit we hooked them up and they
became good friends and had kept in touch all these years.
 
The funeral service was for family and close friends only but was
followed by a memorial service. The family is Dutch and the service was
at a Christian Reformed church. Let me tell you.... I got holy rollered
today. I had expected the memorial service to last 20-30 minutes, not
an hour and a half. I had not expected preaching from her friends in
their testimonials. Then there was "the blessing" , holy cow... a fire
and brimstone sermon.
 
Finally, it was over. It was too late to attend the other function that
I had had to cancel when this funeral suddenly came up. The food was
simple. There were sandwiches made from fresh rolls, white or whole
wheat, and there was cheese or ham. I am not sure what kind of cheese it
was, but it was delicious. The ham was incredible. Everything was
simple but delicious. They also had platters of cookies and squares.
 
I don't spend enough time hanging out with Dutch people. At 6 feet, I am
not used to being below average height in a crowd.
Tara <jarvis57@ix.netcom.com>: Oct 25 05:45PM -0500

I'm so sorry for your loss.
 
Tara
dsi1 <dsi1@eternal-september.invalid>: Oct 25 12:16PM -1000

On 10/25/2014 10:04 AM, sf wrote:
 
>> If you have a great biscuit and great gravy, it could be a great dish. You sort of have to put it together a few seconds before you serve it. If you could have the biscuit hot from the oven that would be just wonderful.
 
> It's not that sensitive to make, but it's still good. I eat mine at
> home. :)
 
I'll have to make me up some biscuits. OTOH, I like biscuits and jam
more than with gravy.
Dave Smith <adavid.smith@sympatico.ca>: Oct 25 06:24PM -0400

>>> french fries. I have asked what the point is in nice, crisp, fries,
>>> if you then do that to them :)
 
>> Gravy on french fries is delicious.
 
Do you ever have gravy on mashed potatoes?
Dave Smith <adavid.smith@sympatico.ca>: Oct 25 06:25PM -0400

On 2014-10-25 6:12 PM, dsi1 wrote:
 
 
> That's interesting - I just cook the roux until it gets a little brown.
> That takes a couple of minutes. OTOH, it is sometimes pasty and I
> probably do tend to make it on the thick side.
 
The roux does not need to be completely cooked. It is cooked long enough
to create the thickening agent. Then it goes into the hot liquid to cook
and to do its thickening magic.
Jeßus <none@all.org>: Oct 26 09:39AM +1100

>>> if you then do that to them :)
 
>>Gravy on french fries is delicious.
 
>Puke.
 
I'm curious about Poutine and want to try it some day.
Jeßus <none@all.org>: Oct 26 09:40AM +1100

On Sat, 25 Oct 2014 18:24:05 -0400, Dave Smith
>>>> if you then do that to them :)
 
>>> Gravy on french fries is delicious.
 
>Do you ever have gravy on mashed potatoes?
 
Yum, is all I can say...
Dave Smith <adavid.smith@sympatico.ca>: Oct 25 06:44PM -0400

On 2014-10-25 6:39 PM, Jeßus wrote:
 
 
>>> Gravy on french fries is delicious.
 
>> Puke.
 
> I'm curious about Poutine and want to try it some day.
 
That stuff is a heart attack on a plate. Break into it gently. The next
time you have some good leftover beef gravy, make some real french fries
and serve them with the gravy on the side, or you can pour it over top.
Poutine should be made with chicken gravy.
Dave Smith <adavid.smith@sympatico.ca>: Oct 25 06:44PM -0400

On 2014-10-25 6:40 PM, Jeßus wrote:
 
 
>>>> Gravy on french fries is delicious.
 
>> Do you ever have gravy on mashed potatoes?
 
> Yum, is all I can say...
 
Even better on french fries.
sf <sf@geemail.com>: Oct 25 03:45PM -0700


> It always upsets me to watch my Newfie friend pour gravy over her
> french fries. I have asked what the point is in nice, crisp, fries,
> if you then do that to them :)
 
Agree with your opinion of the situation.
 
--
 
Never trust a dog to watch your food.
Jeßus <none@all.org>: Oct 26 09:31AM +1100

>>>zoom with Americans rushing up here to see any royal who visits :)
 
>>People react the same way to Justin Bieber :)
 
>Not in Canada lol
 
 
I must say, for such a relatively small country, Canada produces some
real auditory horrors that are very prominent... Biebel, Nickleback,
Celine Dion... seems out of character compared to most other aspects
of Canada.
Jeßus <none@all.org>: Oct 26 09:34AM +1100

>>clue about the place. I'm starting to wonder if he's really living
>>here, or is it just more of his trolling?
 
>I thought he was in the Netherlands ?
 
Now, that wouldn't surprise me. In the recent past he's certainly
claimed to be residing in Australia. But he sure seems to know nothing
about what is actually like to live here.
Dave Smith <adavid.smith@sympatico.ca>: Oct 25 06:41PM -0400

On 2014-10-25 6:31 PM, Jeßus wrote:
th Americans rushing up here to see any royal who visits :)
> real auditory horrors that are very prominent... Biebel, Nickleback,
> Celine Dion... seems out of character compared to most other aspects
> of Canada.
 
I will assume that you mean small in population. Sorry about Bieber.
I never understood Nickelback. What's wrong with Celine Dion? We take
credit for Neil Young, Joanie Mitchell and Gordon Lightfoot. We have
some other greats who didn't seem to make it as big internationally.
Out forte (fortay or fort?) seeems to be comedians.
dsi1 <dsi1@eternal-september.invalid>: Oct 25 12:21PM -1000

On 10/25/2014 11:36 AM, Brooklyn1 wrote:
 
>> I'm in the process of scanning my records so I have a lot paper I need to get rid of. The OCD Chinese guy that's helping me wants to save that paper to use for scratch but the idea of leaking patient's names out there is a very scary one. Everything needs to go into the shredder. If I could, I'd rather burn it all. Nice paper though! :-)
 
> I shred *after* I use junk mail paper. I have a shredder but mostly I
> snip with scissors.
 
Due to HIPPA regs, scissors just ain't gonna cut it. :-)
Bryan-TGWWW <bryangsimmons@gmail.com>: Oct 25 02:18PM -0700

It doesn't get much better than these:
 
https://www.youtube.com/watch?v=u8hLc_nqx8g
 
https://www.youtube.com/watch?v=pkae0-TgrRU
 
--Bryan
sf <sf@geemail.com>: Oct 25 12:19PM -0700

> is .... Pumpkin Sloppy Joes. The recipe appeared in a number of newspapers
> this week, including the online version of the St. Louis Post-Dispatch
> (stltoday.com).
 
Looked it up and it wasn't at all what I expected. I thought squash
would be the star of the show, but it's just a supporting player.
http://www.stltoday.com/lifestyles/food-and-cooking/what-s-for-dinner-tonight-pumpkin-sloppy-joes/article_b0545f76-1077-5e33-95c8-b15a40cd90a2.html
 
--
 
Never trust a dog to watch your food.
Janet Wilder <notreal@notreal.com>: Oct 25 11:41AM -0500

On 10/25/2014 11:14 AM, Janet Bostwick wrote:
> Do you serve applesauce or sour cream cucumbers with the potato
> pancakes or both/neither?
> Janet US
 
Applesauce and sour cream. No cucumbers. DH loved sour cream on his.
I should ask if anyone else likes sour cream for next year.
 
--
From somewhere very deep in the heart of Texas
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